Chef NeedsRetail Company in New York, New York
*Cheesecake Stuffed French Toast!*
1 loaf day-old challah
2/3 cups milk...
1 tablespoon sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
4 oz. Neufchatel or cream cheese
1 cup cherries, halved, plus more for garnish
butter or oil for frying
1 tablespoon cinnamon
Slice challah into 1 1/2” thick slices. Cut a slit down the center of each slice, 3/4 of the way down so that bread holds firmly together.
In a large bowl whisk together the eggs, milk, sugar, vanilla, and salt. In a small bowl, combine the cream cheese and cherries. Spread the cream cheese and cherry mixture in the center of each slice, dividing it evenly among the slices.
Preheat a large skillet over medium heat. Add a tablespoon of butter or oil. When it is hot, dip a slice of stuffed challah into the egg mixture, just long enough for the eggs to saturate it, but not so long that it starts to fall apart (it’s a delicate balance–err on the dry side for easiest handling). Then place the french toast in the skillet, sprinkle with cinnamon, and fry until each side is golden brown, roughly 4 minutes per side.
Keep cooked slices in a warm oven. To serve, slice french toast into triangles, sprinkle with fresh cherries, and warm maple syrup or confectioners sugar.
Spinach Artichoke Chicken!
olive oil spray
8 chicken breasts
13.75 oz artichoke hearts packed in water, drained...
10 oz frozen spinach, thawed and squeezed
2 shallots, chopped
1 clove garlic, minced
½ cup Greek yogurt
½ cup mayonnaise
½ cup Parmesan cheese
½ cup shredded mozzarella cheese
Preheat oven to 375º F. Spray baking dish with olive oil nonstick baking spray.
Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.
Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.
Let stand about 5 minutes before serving.
*Cookie Dough Dip!*
1 8-ounce package cream cheese
½ cup butter
1 cup powdered sugar...
2 tablespoons brown sugar
1½ teaspoons vanilla
1 cup chocolate chips
1 cup toffee bits
Cream together cream cheese and butter.
Add all remaining ingredients and mix until well combined.
Serve with graham crackers
Spicy Chicken Wings!
3 lbs chicken wings, cut in two and tip removed
1/2 cup ketchup
1/4 cup water...
1/4 cup honey
1/4 cup white vinegar
2 tablespoons light brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons hot sauce (use more or less, depending on amount of heat desired)
2 -3 minced fresh garlic cloves
Set oven to broil.
Prepare the wings on a shallow cookie sheet that is lined with foil, and spray with a non-stick cooking spray, or prepare a broiler pan.
Arrange the wings evenly in a single layer.Place under the broiler until lightly browned (watch closely to not burn the wings) set wings aside.
In a saucepan combine all sauce ingredients, and bring to a boil; reduce heat and simmer for 15-20 minutes (adjust the hot pepper sauce to suit taste).
Up to this point, all above can all be prepared a day in advance and refrigerated.
Set oven to 375 degrees F.
Using long tongs, dip each wing in the hot sauce, and place evenly on a greased baking sheet.
Bake for 35-40 minutes (basting with remaining sauce during cooking).
Worlds Best Lasagna!
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion...
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano...
salt and black pepper to taste
2 pounds skinless, boneless chicken
breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
1/2 bunch Italian flat leaf parsley,
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings
removed and crumbled
1 pound shrimp, peeled and deveined
1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
Molten Lava Cake!
6 (1-ounce) squares bittersweet chocolate
2 (1-ounce) squares semisweet chocolate
10 tablespoons (1 1/4 stick) butter...
1/2 cup all-purpose flour
1 1/2 cups confectioners' sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
2 tablespoons orange liqueur
Preheat oven to 425 degrees F.
Grease 6 (6-ounce) custard cups. Melt the chocolates and butter in the microwave, or in a double boiler. Add the flour and sugar to chocolate mixture. Stir in the eggs and yolks until smooth. Stir in the vanilla and orange liqueur. Divide the batter evenly among the custard cups. Place in the oven and bake for 14 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates.
Crockpot Pot Roast!
3-4 pound boneless beef chuck roast
3 Tbsp all purpose flour
1 tsp salt...
1/4 tsp pepper
1-2 Tbsp vegetable oil
2 celery stalks, trimmed & cut into 3 inch pieces
4 carrots, washed & cut into thirds
10.5 oz can of french onion soup, condensed
Mix flour, salt and pepper together in a small bowl.
Trim any fat on the sides off the roast and rinse with water. Pat dry with paper towels. Add flour mixture to cover the roast.
Heat 1-2 Tbsp of oil in a non-stick or cast iron skillet on medium to medium high heat for 3-4 minutes. Add roast to heated pan and heat to sear for 2-4 minutes on each side. (Add more oil if needed and lower heat if necessary.)
Add carrots and celery to the bottom of the slow cooker and add roast on top of the vegetables. Add french onion soup and 1/2 to 3/4 can of water to the slow cooker.
Cook roast in slow cooker on low for 10 hours or high for 5 hours.
Baked Eggs With Potato & Bacon Hash!
4 slices bacon
½ large onion, diced.
1 lb red potatoes, washed and diced into 1/8 in cubes...
1 large or 2 small cloves garlic, minced or pressed
1 sweet bell pepper, diced (I used an orange one, but you can use whatever you have)
1 Tbsp butter
¼ tsp salt
¼ tsp pepper
1 ½ tsp chopped fresh thyme
Cook the bacon in a large cast-iron or oven-safe skillet. Remove, leaving bacon grease in the pan. Place the potatoes in the pan and cook in bacon grease for ~20 minutes, covered over medium-low heat. Stir occasionally.
Preheat oven to 400.
Raise heat to medium, add butter. Add garlic, peppers and onions, cook uncovered until softened, 6-8 minutes more. Crumble bacon, add back into pan. Season with salt & pepper. Make 4 wells for the eggs. Crack eggs into wells, transfer to oven. Bake for ~12 minutes, until eggs are set. Garnish with thyme.
5 Ingredient Broccoli and Cheese Soup!
3 cups chicken or vegetable stock
2 cups chopped broccoli florets, fresh or frozen
1 small white onion, diced (about 1 cup)...
1 (15 oz.) can evaporated milk
2 cups shredded sharp cheddar cheese
Stir together stock, broccoli, diced onion, evaporated milk and cheese together in a medium saucepan. Heat over medium heat until simmering (but not boiling, or the soup will curdle). Then reduce heat to medium low, cover, and simmer for 15 minutes, stirring occasionally, until the onion is cooked and soft. Season soup with salt and pepper as needed.
NO BAKE Mint Chocolate Melt Aways!
15 finely crushed Cool Mint Oreos
2/3 cup butter, softened to room temperature
1 1/2 cups powdered sugar...
1 Tbsp milk
4 Tbsp mint flavored syrup
1/4 cup chocolate chips, melted
1. Combine cookie crumbs and 1/3 cup butter in medium bowl
2. Press onto bottom of a 9x9 inch baking pan and refrigerate until firm
3. Combine powdered sugar, remaining 1/3 cup butter, milk, and mint syrup in mixing bowl
4. Beat at medium speed until light and fluffy, spread over crust
5. Drizzle melted chocolate over crust and refrigerate until firm, about 2 hours
1 pound (17.62 ounces) chicken, sliced
3 tablespoons dark soy sauce
4 tablespoons honey...
1 tablespoon wine
4 tablespoons plum or apricot jam
In a medium saucepan, combine marinade ingredients and bring to a boil on stove top. Remove from heat once marinade reaches boiling point; set aside and allow to cool. Rinse chicken and clean off film, slice if desired (chicken should be thawed at this point). Place marinade and chicken in large ziplock bag and stir to combine. Refrigerate for at least 2 hours and/or overnight if need be. Marinated chicken may be combined and placed in a sealed bowl instead of ziplock if desired. Refrigerate for at least 2 hours and/or overnight.
Preheat the oven to 375 degrees F. Separate chicken and liquid. Place chicken into oven safe dish; pour marinade into small bowl and set aside. Combine 2-3 tablespoons water and about 2 tablespoons marinate and mix. Add to the bottom of the chicken pan to keep from sticking. Bake for 25-30 minutes in oven. About half way through baking time, add the remaining marinade to chicken. Remove from oven and allow chicken to rest for about 7 minutes. Slice and place chicken back in marinade. Enjoy!
Oreo Stuffed Cookie Dough Bites!
1 Package Nestle chocolate chip cookie dough
Preheat oven to 350
Take a scoop of cookie dough and wrap it around the Oreo, covering it completely. To achieve the cookie dough layer, be sure to have a generous amount of dough on top of the Oreo, and a thin layer underneath the Oreo.
Bake on an un-greased cookie sheet at least 2" apart for about 9-11 minutes (depending on how large you make your cookies). Remember to not over bake. They are done when the edges start to brown. The top will still be gooey, like cookie dough!
Cheesy Bacon Pull-Aparts!
2 tablespoons of milk
1 can of Pillsbury Grands Flaky Biscuits (Original)...
1 package of bacon, cooked
3/4 cup of shredded cheddar cheese
1/4 cup of chopped scallions
1. Preheat oven to 350 degrees and spray your casserole dish with cooking spray. 2. Cut bacon into 1 inch pieces and set aside. Chop up scallions and set aside. 3. In a large bowl, mix the egg and milk together with a whisk until smooth. 4. Open up the biscuits and separate. Cut each biscuit into quarters (4 pieces each). 5. Gently stir the dough into the milk and egg mixture and make sure they are all coated evenly. Add bacon cheese and scallions. 6. Spoon the mixture into your casserole dish and arrange biscuits in a single layer. 7. Bake for 23-25 minutes or until golden brown.
Best Beef and Broccoli Stir Fry!
1/2 teaspoon garlic powder
1 lb boneless steak cut into thin 3-inch strips
2 tablespoons vegetable oil, divided...
4 cups broccoli florets
1 red pepper cut into thin strips
1 small onion, cut into wedges
1/3 cup reduced sodium soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
1/2 cup water
2 tablespoons water, divided
3 tablespoons cornstarch, divided
hot cooked rice
In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth, add beef and toss.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
Stir-fry broccoli,onion, and pepper in remaining oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
Cook and stir for 2 minutes.
Serve over rice.
Baked Jalapeño Poppers!
12 fresh jalapeño peppers, halved lengthwise, stems, seeds and membranes removed
6 ounces cream cheese, softened
1 1/2 cups grated Monterey Jack or mozzarella cheese...
1/2 teaspoon ground cumin
1/2 teaspoon cayenne, or less, to taste
2 large eggs
2 tablespoons milk
8 teaspoons Essence, recipe follows
1 cup panko crumbs, or fine dry breadcrumbs
1/2 cup all-purpose flour
Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside.
In a bowl, cream together the cream cheese, Monterey Jack cheese, cumin, and cayenne.
In a small bowl, beat together the eggs, milk, and 2 teaspoons of the Essence. In a shallow dish, combine the panko crumbs and remaining 4 teaspoons of Essence. In a third dish, combine the flour and remaining 2 teaspoons of Essence. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeño half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the panko crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes, enjoy!