Almond Danish Puff

Pastry is one of my favorite things for a quick breakfast with a cup of coffee. Almond danish is my favorite! I'll have to figure out how to sneak in some cream cheese after I've made it once.

Ingredients:

Pastry
1⁄2 cup butter, softened
1 cup all-purpose flour
2 tablespoons water

Topping
1⁄2 cup butter
1 cup water
1 teaspoon almond extract
1 cup all-purpose flour
3 eggs

Creamy Almond Glaze
1 1⁄2 cups powdered sugar
2 tablespoons butter, softened
1⁄2 teaspoon almond extract
1 or 2 tablespoon warm water or 1 or 2 tablespoon milk
sliced almonds

Directions:

Heat oven to 350º F.

Using pastry blender or crisscrossing 2 knives, cut 1/2 cup softened butter into 1 cup flour, until particles are size of coarse crumbs.

Sprinkle 2 tablespoons water over mixture; mix with fork.

Gather pastry into ball and divide in half.

Form each half into rectangle, 12x3 inches, about 3 inches apart on ungreased cookie sheet.

Heat remaining 1/2 cup butter and 1 cup water to rolling boil in 2-quart saucepan and remove from heat.

Quickly stir in almond extract and 1 cup flour.

Stir vigorously over low heat about 1 minute until mixture forms a ball and remove from heat.

Add eggs and beat until smooth. Spread half of the topping over each rectangle.

Bake about 1 hour until topping is crisp and brown and remove from pan to wire rack.

Cool completely.

Spread with Creamy Almond Glaze and sprinkle with almonds.

Creamy Almond Glaze:

Mix all ingredients until smooth and spreadable.  Glaze the Danish puff.

Source

Mario Batali's Chiles Rellenos Casserole

The Captain and I love spicy texmex meals . . . this one doesn't look like it will disappoint us!

The recipe comes from Mario Batali from The Chew, so you know it has to be good :)

Ingredients

10-12 peppers (either Hatch or Anaheim, 1 pepper seeded and chopped)

1 pound ground beef
1 large onion (peeled, sliced)
2 cloves garlic (peeled, thinly sliced)
4 teaspoons ancho chili powder
2 teaspoons ground cumin
1 teaspoon Kosher salt (plus more to taste)
1 can evaporated milk (13 ounces)
4 large eggs (beaten)
1/2 cup fresh cilantro (chopped)
1 tablespoon all-purpose flour
2 1/2 cups jarred salsa (divided)
10 ounces cheddar cheese (shredded)
10 ounces monterey Jack cheese (shredded)
sour cream (to serve)
raisins (to serve)
pecans (to serve)

Directions

For the Roasted Chile Peppers: 

Char the peppers, by putting them either over the open flame of a gas grill or under a broiler for a few minutes, turning them to make sure they don't burn. Put the charred peppers in a zip-top bag or a bowl covered with plastic wrap and let steam for 20 minutes. The skins should easily slip off. Pull the stem off to remove the seedpod. Slit open the side of the chiles and scrape out the remaining seeds and veins. Discard the skins, pods, seeds, and veins. Set aside.

Preheat the oven to 350ºF. Spray a 9-by-13-inch baking pan with cooking spray.

In a large skillet over medium-high heat, brown the ground beef, chopped Anaheim pepper, onion, and garlic. Add the chili powder, cumin, and salt to taste.

In a bowl, beat the milk, eggs, cilantro, and flour together.

Arrange half the chiles in a single layer on the bottom of the prepared pan. Top with the ground beef mixture, half of the salsa, half of the cheese, the remaining peppers, the milk mixture, the remaining salsa and the remaining cheese. Bake for 40 to 45 minutes, until the edges are brown. Turn on the broiler and put the casserole under the broiler for 6 to 8 minutes, until bubbling and golden brown.

Let rest for 10 minutes. Cut into squares and serve with sour cream, raisins, and pecans.

Tip: If you can't find Hatch or Anaheim peppers use poblano peppers.

Source

Chicken Bacon Ranch Tater Tots Casserole

This recipe sounds and looks delicious and easy!



Ingredients

1 teaspoon vegetable oil

1/2 cup chopped onion 

1 can (10.5 oz) condensed cream of chicken soup

1 cup sour cream

1/2 cup milk

2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

1 package (1 oz) ranch dressing & seasoning mix

1/4 teaspoon black pepper

3 cups shredded cooked chicken

1 bag (32 oz) Ore-Ida™ Tater Tots™ frozen potatoes

1/2 cup chopped cooked bacon 

1/2 cup chopped tomatoes 

1/4 cup sliced green onions

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Heat oil over medium heat in nonstick skillet (8- or 10-inch). Cook onion in oil, stirring occasionally, until tender (3 to 5 minutes).

In medium bowl, combine and stir onion, condensed soup, sour cream, milk, 1 cup of the cheese, 2 tablespoons of the dressing mix and the black pepper until mixed well.  Stir in chicken.

Place half of the frozen potatoes in single layer on bottom of baking dish. 

Spoon and spread chicken mixture on top of potatoes and sprinkle 1/4 cup of the bacon on top.

In large resealable food-storage plastic bag, add remaining potatoes with remaining dressing mix.  Seal and shake bag to coat.  Arrange on top of casserole.

Bake 40 minutes; top casserole with remaining 1 cup cheese and 1/4 cup bacon.

Bake 10 to 15 minutes or until cheese is melted and potatoes are lightly browned. Top with tomatoes and green onions.

Source

Everything But The Kitchen Sink Rice

Pati made this stew on her cooking show and I had to search for the recipe since it looked delicious.  

The recipe is versatile as far as using the seafood that your family prefers. When I get around to making this, it will include shrimp, fish and crab.

Ingredients


1 whole (about 3 pounds) white-fleshed, mild-flavored fish, such as red snapper, grouper, or rock fish, boned and filleted OR 1 pound fish fillets
1 1/2 pounds ripe tomatoes
2 jalapeño or serrano chiles or to taste
8 garlic cloves, 5 finely chopped, 3 peeled and left whole
1/2 cup coarsely chopped white onion
2 1/4 teaspoons kosher or coarse salt or to taste, divided
1/2 cup plus 2 tablespoons olive oil
1 pound cleaned squid rinsed and sliced into 1/4" rings
1 pound medium shrimp peeled (shells and tails reserved if making broth)
2 cups long or extra long white rice or jasmine rice
5 cups seafood or fish broth (homemade or store bought)
1 large fresh epazote sprig or 3 cilantro sprigs
12 small to medium fresh clams scrubbed and rinsed
12 small to medium fresh mussels scrubbed and rinsed




Directions

NOTE: If you plan on making the seafood or fish broth, get the whole fish and ask your fish monger to clean it for you and to give you the head, bones and tail to use for the broth. Also, save the shrimp shells and tails to use in the broth, as well. 

Cut the fish fillets so that you have 6 more or less equally sized pieces. Season with ¼ teaspoon salt and freshly ground black pepper to taste. Set aside. 

Place the tomatoes, jalapeños, and the 3 whole garlic cloves in a medium saucepan, cover with water and bring to a simmer over medium-high heat. Simmer until the tomatoes are fully cooked and very soft, about 10 minutes. 

Transfer the tomatoes, garlic cloves, and only 1 of the jalapeños (puree one chile at a time, taste for heat, and add the other if desired) to a blender, and add the onion and 1 teaspoon of the salt. Puree until completely smooth. 

Rinse and dry the saucepan and heat 2 tablespoons of the olive oil in it over medium heat. Once hot, add the tomato puree and cover the pan partially with a lid, as the puree will sputter and jump. Cook, stirring occasionally, until thick, dark and fragrant, about 6 to 7 minutes. Remove from the heat and set aside. 

In a large, wide casserole, heat 1/4 cup of the olive oil over high heat. Once hot, toss in the squid, sprinkle with 1/2 teaspoon of salt, add half of the finely chopped garlic, and cook for 2 minutes, stirring halfway through. Remove the squid and the garlic with a slotted spoon and place in a heatproof bowl.

Add the shrimp to the casserole, along with another 1/2 teaspoon of salt and half of the remaining chopped garlic, and cook for 2 minutes, stirring and flipping the shrimp over halfway through. Remove with a slotted spoon and place in the bowl with the squid. 

Reduce the heat to medium and add 1/4 cup of the remaining olive oil to the casserole. Once hot, add the rice and cook for about 3 to 4 minutes, stirring often and scraping the bottom of the casserole, until the rice is crackling and coated with oil, feels heavier in the pan as you stir it, and the color of the grains has changed from a pale white to a deep milky white. 

Pour the cooked-down tomato puree over the rice.  It will sizzle and smoke a bit, which is what you want. 

Cover partially with a lid and cook, stirring a couple of times, until the rice absorbs most of the sauce, about 2 to 3 minutes. Add the seafood broth and stir the rice, scraping the bottom of the casserole. Add the epazote or cilantro sprigs and reduce the heat to medium-low. 

Gently arrange the reserved shrimp and squid on top of the rice, adding any of their juices from the bowl, as well as the clams, mussels and seasoned fish fillets. 

Cover and simmer over medium-low heat for 10 to 12 minutes, until the fish is cooked through and can be easily pulled apart with a fork, and the clams and mussels have opened up. 

Turn off the heat and serve immediately in soup plates. The rice should be tender and the mixture very soupy.



Source: https://patijinich.com/recipe/seafood-rice-stew/