As we are in the holiday season, deserts are a big part of the season. Poach pear tarts are quite simple to make and is a real wow factor with the colors of the red wine leaching into the light color of the pears and the whole how would be filled with a great smell from the cinnamon and orange. The Light and flaky tart with the rich and creamy mascarpone cheese topped with the soft, tender poached pears do make a great tasting tart that will please any group.
Fra Diavolo (Brothers Devil in Italian) is a sauce that is normally a tomato-based sauce with chili peppers for spice normally with seafood. Scampi Fra Diavolo has everything that makes a great meal, butter, garlic and a bit of a spicy (but not to much) that leaves your mouth looking for more. The tender shrimp covered in the crunchy panko breadcrumbs make it perfect over pasta, polenta over even as an appetizer on top of toasted bread.
As we approach Thanksgiving tomorrow we might need a easy meal that is hearty but packed with healthy vegetables and will make you feel less guilty stuffing yourself through the holiday season. This recipe is a very easy and hearty minestrone soup and in my option the best tasting minestrone soup out there.
My favorite fall flavor is apples, it can be used in so many different ways so I had to do one last recipes with apples. These apple spiced thumb print cookies are flaky and full of rich butter and spices plus the simple apple filling the makes these taste great and full of flavor.
If you are looking for something a bit different them your normal stuffing for the holiday season, this Rosemary Mushroom Bread Pudding is a perfect fit. It is a great flavorful the is savory and goes great with any meat option you like to serve on your holiday table.
Chicken wings are one of the most popular appetizers we have around. there is so many different ways to prepare them. These Honey-Soy Chicken Wings are a perfect balance of sweet and the little bit of heat from the chili sauce makes it so you cant just have one. The preparation is only a few minutes and the oven baking keeps them healthier by not frying but still packed with flavor.
In a bowl, combine all of the ingredients besides the chicken, mix until well combined.
Place the chicken into a gallon size re-sealable bag and pour the marinate into the bag. Seal the bag with as much air removed as possible and shake to cover the chicken.
Refrigerate for 1 hour. Preheat the oven to 475F, place the chicken on a foil lined sheet pan, pour remaining marinate on top of the chicken. Bake for 25minutes and fully cooked, turning the chicken 2-3 times throughout the cooking.
This Glazed Bacon-Wrapped Chicken could not be any easier to put together with a few ingredient. The bacon keeps the chicken nice and moist that you can cut with a fork. The smokiness of the bacon and the sweet from the brown sugar gives a big and bold flavors that will have your family will be asking for more. Serve with your favorite sides and you will have a easy dinner.
Start by placing the Chili Powder, Brown Sugar, BBQ Sauce, Garlic and Apple Cider Vinegar in a small mixing bowl. Mix until all combined and a paste is formed. Next, place the chicken breast between layers of plastic wrap and pound with a meat hammer until about 1/2"-3/4" thickness.
On a sheet of plastic wrap, lay out 5-6 pieces of bacon side by side and place the chicken on top. Place two slices of cheese on top of the chicken. Using the plastic wrap start rolling the chicken over and place the seem on the bottom. Place on a baking sheet and repeat.
Spoon the glaze over the chicken rolls and spread to cover.
Place in the oven and cook for 25-30 mins until the chicken has reached 165F. Let rest for 5 minutes, then serve.
Cranberries tend to be a great staple for the fall season especially around thanksgiving. The great tart flavor and the vibrate red color makes it very appealing to the eyes. This Cranberry Streusel Cake is a great addition to your thanksgiving table for a dessert option, it even makes a great breakfast cake option too. It has a great combination of sweet and tart from the cranberries and orange in the cake.
The first thing is you make the base cake, whisk together the flour, granulated sugar, baking powder and soda and salt. Cut in the butter to the flour mixture until a course meal like texture. Using a hand held mixer on low speed is an easy easy of doing this, you can also use a pastry blender or two knives.
In a separate bowl, whisk the egg yolks, sour cream and vanilla extract together until smooth.
Add the egg mixture to the dry ingredients just until all dry is moist. Scrap the batter into the prepared cake pan.
In a medium bowl, Stir the cranberries, orange juice and zest, granulated sugar, cornstarch, vanilla extract and 1/2 teaspoon of cinnamon.
Top the cake batter with the cranberry mixture until evenly covered.
In another bowl, mix the flour, oats, brown sugar and the remaining 1/2 teaspoon of cinnamon. add the butter and cut in with a pastry cutter or two knives until well incorporated and small chunks are formed. Add the streusel topping onto of the cranberries. Cook for about 1-1/2 hours until a knife comes out clean and cranberries are bubbling. Let cool completely and remove from pan.
Now the we are moving closer to the winter months I tend to like to have heartier dishes that make you feel warm inside when it is colder outside. This Beef and Mushroom Ragu is packed with vegetables and protein that will give you energy to get through your day and is the perfect family meal. The time to prepare the dish is short while to cooking time takes longer but its all hands free so you can spend time doing other things while your home fills with the wonderful smell of this dish.
In a large large skillet or dutch oven heat the 2 tablespoons of oil and add the onion, carrot, celery and mushrooms and cook over moderate heat until tender and soft, about 5 minutes.
Toss the beef chunks in the flour and season with salt and pepper. Heat the remaining oil in the pan and add the meat and bones and cook over moderate heat until brown. About 10 minutes. Remove the thick fall around the edges of the meat. Add the wine and de-glaze the pan and let the wine reduce to about half, about 5minutes.
Add the vegetable mixture back into the pan along with the crushed tomatoes and herbs. Bring to a boil and reduce the heat to low and cover and cook for 2 hours or until meat is very tender. Remove the marrow from the bones and discard the bones. Season with salt and pepper to taste.
Toss the Pasta gently with the ragu. Serve in bowls with Shaved Cheese on top.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!