Tag Archives: blog

Kicked Up Mussels

The other day I was watching an old episode of the Barefoot Contessa about a seafood salad she was making for a friend and it included mussels. That got me to thinking about an old mussel recipe I had but never really tweaked. Since I needed a new post idea I decided I would work on creating a Kicked Up Mussels recipe.

Both my hubby and I love seafood and besides eating a lot of chicken we eat a lot of fish. Once in a while I will throw together a shrimp or scallop meal if I have the ingredients. That is one of the issues I have in creating new meals during the week. It is too easy to keep using over and over again the same ol’ staples I keep in the pantry. Preparing a special meal takes planning and sometimes calls for an extra trip to the grocery store. Because I work full-time I don’t always have a lot of time to be creative with dinner. However, I have been known to have a burst of creativity now and again if I have not had a tough day at work. The weekends are really the best time for me to test out recipes and take my time to fashion a new recipe or try an old recipe with a new twist.

img_6344_1

Okay, back to the Kicked Up Mussels. I had to search a couple of my old recipe journals to find my mussel recipe and was happy to discover it was a pretty simple one. My original recipe called for beer instead of white wine like most other recipes. I could not remember if this was a good idea or bad idea. But hey, I use beer in a few of my recipes and I have not heard any complaints yet so I guessed it was a good idea. Since I was using beer instead of wine I had to find a nice light beer with a hint of citrus flavors rather than a dark beer which I thought would be heavy. I am not a beer drinker so my apologies to true beer drinkers if I don’t know what I am talking about. I did a little research by perusing the beer isle at a local liquor store with a large variety of beers. I landed on Namaste White which is by Dogfish Head Brewery located in Delaware.

img_6354_1

As a non-beer drinker I must say I enjoyed taking a swig of Namaste White after adding most of it to the mussels. The combination of orange, lemongrass and coriander in the beer along with the brininess of the mussels and aromatic herbs was genius. All right. I may not be a genius but the combination of flavors was genius. I will even go as far as to say my recipe would be welcomed in any 4 star restaurant. The proof is in the pudding. You be the judge and try it out.

Kicked Up Mussels

Ingredients:

2 dozen mussels cleaned

3 plum or tomatoes diced

3 cloves garlic chopped

2 shallots diced

1 jalapeno pepper seeded and diced

1 Namaste White beer

2 tbsp olive oil

1 tbsp parsley

½ tsp thyme

¼ tsp red pepper flakes

pinch of salt

pinch of black pepper

Clean mussels by running them under cold water and gently scrub them if necessary to remove dirt from the shells.  Use a knife to remove the fuzzy beard if present. Arrange mussels in a large skillet. Set aside while sauteing tomatoes.

Place olive oil in a medium sized non-stick skillet over medium high heat. Add garlic shallots, jalapeno pepper and tomatoes. Season with salt, black pepper and thyme. Stir then saute for 2 minutes. Move mussels to heat and pour tomato mixture and beer over mussels. Sprinkle with red pepper flakes and shake to mix tomatoes and mussels. Cover and cook for 3 minutes until mussels pop open. Discard any mussels that do not open. Sprinkle with parsley before serving. Serve with crusty bread to sop up the delicious sauce.

Tip: Cultivated mussels vs. wild mussels. 

If you purchase wild mussels, they may be a little gritty which means your mussels will be crunchy.  To make sure you remove any sand from the mussels dissolve about 1/4 cups of salt and 2 cups of warm in a large pot along with 2 tbsp of flour or cornmeal.  Add the mussels then cover with water.    Soak for 1 – 2 hours.  Drain then rinse the mussels with cold water.  Most mussels you find in the grocery store are cultivated and do not contain a lot of sand or grit so there may not be a need to soak the mussels.  Just clean the shells. To be on the safe side I would soak the mussels as I described.

Follow my blog with Bloglovin

Crostini Delights

img_6195_1

Not too long ago I was watching an episode of the Sandwich King on the Food Network channel and he gave me an idea for a recipe. Granted, his version of a steak crostini was much more high end than mine but I would put my Crostini Delights up against his any day. No Jeff Mauro, that is not a challenge.

img_6207_1

My family is not big on eating beef so making a light dish with a little beef was right up my alley. Crostini Delights can easily be adapted to whatever you like on slices of french bread. Before I made my Crostini Delights for my hubby he only raved about having bruschetta which I layered on thin slices of french bread. Now, he raves about the “Delights”.

img_6217_1

On the Sandwich King, the host flashed fried thin slices of filet mignon and built layers of meat, pesto, rosemary, gorgonzola cheese and sliced cherry tomatoes. Like I said, his version is high end. My version uses deli slices of London broil instead of filet mignon which still has great flavor and is very tender. To make the crostinis my own I paired different ingredients to create a melt in your mouth treat. Put this recipe on the list for your next dinner party as an appetizer and I am sure your guests will be raving about the great taste of the Crostini Delights.

img_6224_1

img_6222_1

Crostini Delights

 Ingredients:

1 thin crusty french bread loaf

½ lb deli sliced London broil

¼ lb sliced provolone cheese

2 Roma tomatoes sliced then cut in half

½ cup gorgonzola cheese

¼ cup BBQ sauce

basil leaves

olive oil for drizzling

Preheat oven to 350 degrees.

Slice entire french bread loaf at an angle to create bite sized pieces of sliced. Drizzle olive oil over each slice of bread. Place on a cookie sheet and bake for 5-8 minutes until bread is lightly browned. Remove from oven.

While bread is baking, heat 1 tbsp of olive oil in a medium frying pan over medium heat. Pour BBQ sauce around the bottom of the pan then add the slices of London broil. Quickly toss the meat in the warm pan until well coated with sauce. Turn off heat.

Once the bread is lightly browned layer each slice with gorgonzola cheese, London broil, a basil leaf, two pieces of tomato then top with a little provolone cheese. Place back in the oven for a few minutes until the provolone cheese melts. Serve immediately.

Follow my blog with Bloglovin

Skillet Pecan Pie

img_6399_1

It’s time to try out a new dessert on my hubby since my youngest is in college. Hubby has let it be known that he enjoys Pecan Pie. That was news to me because he usually raves about my mom’s apple pie and sometimes carrot cake. I learned through some prodding that hubby was first introduced to pecan pie at a restaurant he worked at as a teenager. It was a buffet style restaurant and pies that were not sold were often given to the employees to take home. Sweet Deal! Pun intended.

img_6404_1

Personally, I was never a big fan of pecan pie until now. I usually go for fruity pies like cherry, blueberry or my mom’s sweet potato pie. The one time I tried pecan pie as a kid I thought it was way too sweet. I blamed it on the pie but maybe it was just what the baker liked. Skillet Pecan Pie is not too sweet. Granted it is sweet but your lips will not pucker and your eyes won’t twitch from taking a bite of the pie.

img_6419_1

My Skillet Pecan Pie is similar to how I made my Skillet Apple Pie. The filling is of course different along with part of the process. After baking the pie, I leave it in the oven for an hour to help it set. I would never have known that part of the process if I had not read several pecan pie recipes to figure out exactly how to pull it all together.

img_6439_1

I was pretty pleased with the end result after a few tweaks here and there. Like any other recipe I share it is up to the chef to prepare the dish based on his or her likes and dislikes. I was just glad hubby gave me a thumbs up. Once he settled down with a slice of pie, his cup of Starbucks coffee and a big smile on his face I knew my Skillet Pecan Pie was blog worthy.

img_6583_1

img_6591_1

Skillet Pecan Pie

Ingredients:

1 Pillsbury Pie Crust

4 eggs

1 ½ cups chopped pecan halves

1 cup light brown sugar

½ cup melted butter

¼ cup pecan halves

2 tbsp flour

2 tbsp milk

1 tbsp powdered sugar

1 tsp vanilla

Preheat oven to 350 degrees.

Whisk eggs until foamy then whisk in brown sugar, butter, flour, milk and vanilla until well blended. Stir in chopped pecans and set aside.

Spray a medium sized cast iron skillet with cooking spray.  Mold pie crust into skillet leaving a little over hang. Sprinkle crust with powdered sugar. Pour filling into pie crust. Top with pecan halves then gently fold the extra crust towards the center of the pie. Place on a cookie sheet and place in the oven. Bake for 30 minutes then reduce temperature to 300 degrees and bake 30 minutes more. Crust will be golden brown. Turn oven off and leave the pie in the oven for 1 hour. Serve with ice cream or whipped cream.

Follow my blog with Bloglovin

Pepper Steak

img_6057_1

Today was a non-chicken day since we had just enjoyed a chicken pasta dish and I planned on making chicken again in a couple of days. Only certain folks can eat chicken almost every day but I am not one of them. I do like chicken just not every day. There are times when I think I might grow feathers if I eat one more chicken dish.

img_6066_1

Because it was a non-chicken day and I had run out of ideas I decided to flip through a food magazine to get help with what I could prepare for dinner. Half-way through the magazine I saw a beautiful picture of a Pepper Steak meal and Bingo I knew what we were having for dinner. I had a few red and green peppers that were getting soft and I always have onions on hand. I checked the freezer and I had a package of thinly sliced sirloin petite steaks. One pepper steak dinner coming up!

img_6079_1

Granted, I had not made Pepper Steak in many, many years. I couldn’t even find my original recipe so I had to look up a couple of recipes online. I more or less combined a few of the recipes I found and then added my own twist.

A few tips on how to make a good Pepper Steak.

  1. Be sure to buy thinly sliced steak. Trust me. If you use a thicker slice of steak, the meat will be tough and chewy.

  2. Marinate the steak to make the meat flavorful and tender.

  3. Use ginger in the marinade. The flavor is bold and pairs well with the beef.

img_6107_1

Pepper Steak may become one of my new favorite dishes besides pork chops. I surprised myself with how good this dish was on the first try. I think the next time I prepare the recipe I will add snow peas or pea pods to jazz it up even more. Then again, why mess with a good thing.

img_6116_1

Pepper Steak

Ingredients:

1pkg sirloin petite steak sliced thin. Cut into strips.

4 plum tomatoes cut into chunks

1 red onion cut into chunks

1 lg green pepper cut into chunks

1 lg red pepper cut into chunks

¼ cup beef or chicken stock

Marinade:

¼ cup soy sauce

4 tbsp vegetable oil

2 tbsp sugar

2 tbsp corn starch

½ tbsp Adobo (optional)

½ tsp ground ginger

½ tsp salt

½ tsp black pepper

Mix marinade ingredients in a medium sized bowl. Place steak in marinade and stir to coat meat. Set aside and let stand for 10 – 15 minutes. Reserve any marinade not absorbed by the meat.

Heat vegetable oil in a wok or large skillet over medium high heat. Brown meat in batches. Drain on paper towels and set aside. Once all of the meat is browned, pour off all but 1 tbsp of oil (if necessary, add a little oil). Add onions and peppers to the wok along with seasonings. Stir then cook for 1 – 2 minutes. Add tomatoes, steak, beef stock and any remaining marinade. Stir to mix. Reduce heat to medium and let simmer for 5 – 10minutes stirring occasionally. Serve over rice.

Follow my blog with Bloglovin

White Bean Chicken Soup

img_6018_1

OMGoodness! It is COLD today so what better time to make a big pot of soup. That is exactly what I said to myself on the way to Trader Joe’s to pick up a few items for dinner. I might not have felt so chilled if I had cranked up the heat in the car but that still would not have warmed me on the inside. To make that happen I needed a nice bowl of homemade soup.

img_6029_1

My choice was either chicken noodle soup or a White Bean Chicken soup. I planned to have spaghetti the next day for dinner so chicken noodle soup was out and White Bean Chicken soup was in. Keep in mind I did not have a recipe for White Bean Chicken soup but not having an actual recipe has never stopped me from cooking. So, while strolling the aisles of Trader Joe’s I made up the recipe that would become “the soup”.

img_6034_1

Most soups are pretty easy to make. They are a one pot dish that only needs a little tender love and care and lots of seasoning. Because it was freezing outside I was in the mood for a healthy, hearty soup. I figured the white beans and chicken would make it hearty plus filling with lots of protein while the mirepoix and cabbage would make it healthy. Did I just hear someone say what the heck is mirepoix? Yes, I did. It was my hubby. He asked me this question while I was writing down the recipe when I got home. I was talking out loud to myself trying to remember how to spell mirepoix and hubby asked “What the heck is that?” When I told him it was diced carrots, onions and celery he said “Why don’t you just say that?” My response was I wanted to sound fancy like the chefs on TV. I know. It is always better to keep it simple.

img_6039_1

Simply put, White Bean Chicken Soup is comfort food. Whether it is freezing cold outside or you want a flavorful homemade meal in a bowl, this soup will do the trick.

img_6042_1

White Bean Chicken Soup

 Ingredients:

3 cans cannellini beans rinsed

1pkg sliced pepper chicken

1 container mirepoix (diced onions, celery and carrots)

6 cups low sodium chicken broth

2 cups chopped cabbage

¼ cup heavy cream

1 tbsp salt

1 tbsp olive oil

½ tbsp Adobo

1 tsp thyme

½ tsp garlic powder

1 tsp parsley

1 tsp black pepper

½ tsp lemon pepper

Shred chicken and set aside. Mash ½ cup of white beans (this will help soup to thicken) and set aside with remaining beans.

Heat olive oil in a large pot over medium high heat. Add mirepoix and seasonings to the pot and stir. Allow the vegetables to sweat for 3 – 5 minutes. Pour in chicken broth and add white beans then stir. Reduce heat to medium. Mix a spoonful of broth into the measured heavy cream. Add the mixture to the pot. Stir and let simmer 3 minutes.

Place chicken in the pot and stir. Cook for 20 minutes then add chopped cabbage. Stir to mix in the cabbage. Simmer for an additional 20 minutes until cabbage is softened and cooked through. Serve with crackers or crusty bread.

Follow my blog with Bloglovin

Ham Hash

img_5716_1

While my hubby and kids love all types of pasta I am a fan of potatoes. I love mashed potatoes, baked potatoes and of course fried potatoes. Since I am the only one that craves potatoes I don’t make them too often. But, when I do I want to make sure everyone will eat them.

img_5721_1

I figured out a while ago that in order to get my hubby to eat potatoes I needed to make them for breakfast. Why breakfast instead of dinner I still have not figured that one out yet. Hey, I don’t mind as long as I can eat potatoes.

img_5729_1

I first flirted with making a turkey hash but put that recipe aside because I did not have turkey at the time I decided to create a breakfast potato recipe. I did however have a package of diced ham I was going to use in a ham salad recipe. Preparing Ham Hash was a nice choice mostly because I had all the ingredients on hand. A lot of recipes are created based on what is in the pantry or refrigerator when chefs put on their creativity caps. At least, that is how quite a few of my recipes are pulled together. Using a little bit of this and that based on what you have to work with is a great way to create new tasty meals. I am never afraid to try something new and fortunately my family does not mind participating as my taste testers in my crazy kitchen laboratory.

img_5748_1

Creating a Ham Hash recipe was not a big stretch. This is a very simple recipe that is full of flavor. One of the best things about the recipe is that it is quick to fix. The potatoes and veggies do not take long to cook especially since I used packaged shredded potatoes (I do shred my own Yukon Gold potatoes when I have time).  Plus, the ham was already cooked.  So…. Viola! Quick and Easy.

img_5775_1

Ham Hash

Ingredients:

3 – 4 Yukon Gold potatoes shredded or 1 pkg shredded potatoes

2 scallions sliced (both white and green parts of scallion)

1 pkg diced ham

1 small onion diced

¼ cup green peppers diced

¼ cup red peppers diced

2 tbsp bacon fat

2 tbsp butter

1 tsp parsley

½ tsp salt

½ tsp black pepper

¼ tsp onion powder

¼ tsp garlic powder

¼ tsp red pepper flakes (optional)

Heat bacon fat in a large skillet over medium heat. Add diced ham and stir to coat with fat. Cook until ham is slightly browned. Remove from skillet and set aside. Add potatoes and veggies to the skillet and sprinkle with seasonings. Stir to mix veggies with potatoes. Increase heat to medium high and allow potatoes to crisp up a little for 5 – 6 minutes then add ham back to the skillet. Reduce heat to medium. Stir to mix in ham with the potatoes. Cook an additional 8 – 10 minutes stirring occasionally until the potatoes are cooked through. Serve with eggs and biscuits.

Follow my blog with Bloglovin

Kale and Sweet Potato Remix (Baby Girl’s Recipe)

img_5860_1

The holidays are over but I still have a story to tell about our last Thanksgiving celebration. My daughter-in-law came up with the idea of having the ladies make new dishes out of our holiday leftovers. Nat made a delicious pasta dish out of leftover steamed broccoli ( Nat’s Broccoli and Pasta Remix ) and my daughter made a tasty dish using leftover roasted sweet potatoes and fresh kale.

img_5902_1

Baby Girl’s Kale and Sweet Potato Remix was pretty impressive and quite simple to prepare. Leftovers are great. At least in my book. I think the seasonings blending together overnight make some dishes taste even better the next day. That was true for the sweet potatoes we used for the Kale and Sweet Potato Remix. Of course using all fresh ingredients is fine too. You don’t have to wait until you have leftovers to make this yummy dish. If you need a recipe for leftover kale or sweet potatoes this is a wonderful recipe to pull together.

img_5949_1

When Baby Girl thought of this recipe she decided to step it up a little by using two types of kale – red kale and curly green kale. I don’t remember ever seeing red kale in the grocery store or maybe I did see it but did not know it was kale. Anyway, the red kale was beautiful and had a sweeter and more delicate flavor than the curly green kale. The combination of the two types of kale created a nice balance between the slightly bitter and sweet flavors. Adding sweet potatoes only elevated the dish and made it blog worthy.

img_5960_1

Nice going kiddo! One more recipe to add to your repertoire and mine.

img_5959_1

Kale and Sweet Potato Remix

Ingredients:

4 cloves garlic chopped

3 lg sweet potatoes peeled and cubed

1 bunch Redbor kale clean and remove stems

1 bunch curly green kale clean and remove stems

½ jalapeno pepper seeded and diced (leave a few seeds for spice)

¾ cup white cooking wine

½ cup grated parmesan cheese

3 tbsp olive oil

1 tsp salt

½ tsp black pepper

Preheat oven to 400 degrees.

Place cubed sweet potatoes on a greased cookie sheet. Drizzle olive oil over sweet potatoes. Sprinkle with jalapeno peppers, salt and pepper then toss to coat with olive oil. Place in oven and bake for 35 – 45 minutes until sweet potatoes are slightly browned and fork tender. Remove from oven and set aside.

Heat 2 tbsp olive oil in a large frying pan over medium heat. Add garlic and stir constantly for 1 minute to prevent garlic from burning. Pour in white cooking wine and stir for an additional 2 minutes.

Increase heat to medium high and add Redbor kale. Cook for 6 – 8 minutes until the kale is wilted. Add the remaining kale. Season with salt and black pepper then cook for 15 – 20 more minutes until tender. Stir occasionally. Reduce heat to medium and add sweet potatoes to the kale. Gently toss to mix kale and sweet potatoes. Transfer to a serving dish. Top with grated parmesan cheese.

Enjoy!

Follow my blog with Bloglovin

Nat’s Broccoli and Pasta Remix

img_5941_1

During the holidays families often have to split time when their adult children are married. Our family is no different than any other family. Every year we share the kids with the in-laws. Last year my daughter-in-law came up with a great idea so that my hubby and I did not feel left out on Thanksgiving day since it was not our turn to host the family. Instead of having a big Thanksgiving celebration with all the kids and grand-kids, we had a big after Thanksgiving family leftovers celebration.

img_5954_1

All the ladies were charged with coming up with a dish using leftovers from Thanksgiving. Besides being able to spend time with my kids and mom I got a few new ideas to share on my blog. Nat created a tasty pasta dish from leftover steamed broccoli. This was a very simple dish but was packed with flavor from the garlic, white wine and parmesan cheese. I knew Nat’s Broccoli and Pasta Remix would be a good recipe for my blog when my youngest grandson jumped right in and gobbled up the pasta. Who could argue with a pasta connoisseur like little Ant?

img_5955_1

Thanks Nat for creating a new family tradition and a way to still share the holidays with our kids and grand-kids.

img_5972_1

Nat’s Broccoli and Pasta Remix

Ingredients:

1 box gemelli pasta

4 garlic cloves chopped

2 shallots diced

1 small onion diced

1 lemon

3 cups leftover steamed broccoli or 2 lg broccoli heads cut into florets

1 cup white wine

½ cup shredded parmesan cheese

4 tbsp olive oil

1 ½ tbsp salt

½ tbsp black pepper

½ tsp oregano

½ tsp thyme

Prepare pasta according to package then set aside in a large bowl. Reserve ½ cup pasta water.

Place 6 cups of water along with 1 tbsp of salt and bring to a boil. Blanch broccoli then drain. Place into a cold water bath to stop the broccoli from cooking. Reserve ½ cup of the broccoli water.

Heat olive oil in a large skillet over medium high heat. Add onions and cook 3 – 5 minutes until onions begin to soften. Add shallots and cook for 1 minute then add garlic. Cook until vegetables begin to brown stirring constantly so that garlic does not burn. Pour in white wine and cook for 1 minute. Add broccoli to the pan season with salt and black pepper. Stir to mix then remove from heat.

Pour broccoli mixture to the pasta along with broccoli and pasta water. Sprinkle with parmesan cheese and gently toss together.

Optional: Red pepper flakes to add a little kick!

Follow my blog with Bloglovin

Roasted Tomato Salad

img_5064_1

Fruits and vegetables all have a “season”.  Meaning, there are certain times of the year when fruits and vegetables are at their best and taste fantastic. Living on the east coast, I find tomatoes are at their best during the summer and early fall months. I grow a lot of different types of tomatoes in the summer and miss them when they are gone.

img_5070_1

Of course, just because the seasons change it does not mean you cannot get good tasting vegetables. However, you have to be careful because “out of season” vegetables like tomatoes can lack flavor and may not have a nice texture inside. Even tomatoes imported from warmer climates may not live up to east coast summer tomatoes. For that reason, I sometimes like to roast tomatoes to bring out their natural sweetness. Roasted Tomato Salad is wonderful because the roasted tomatoes add a nice kick of flavor to the salad.

img_5100_1

My Roasted Tomato Salad is nutritious and full of savory and slightly sweet flavors. Salads are a very personal dish because you can combine all of your favorite vegetables, fruits, nuts and meats. Or, you can keep it simple with only lettuce and roasted tomatoes.

img_5090_1

Roasted Tomato Salad

Ingredients:

2 bunches romaine lettuce chopped

6 -8 plum tomatoes cut into wedges

3 slices prosciutto chopped (optional)

½ red onion sliced thinly

¼ cup black olives

¼ cup shaved parmesan cheese

¼ cup Gazebo Room Greek Salad Dressing and Marinade

2 tbsp olive oil

1 tbsp oregano

1 tsp salt

1 black pepper

Preheat oven to 425 degrees.

Toss tomatoes with red onion slices and season with olive oil, salt, black pepper and oregano. Spray a rimmed cookie sheet with cooking spray and then spread tomatoes and onions on the cookie sheet. Roast for 30 – 45 minutes until browned and/or slightly charred (based on your preference). Let cool for 10 minutes.

Toss cooled roasted tomatoes with the remaining ingredients in a large bowl. Serve as a main dish or nice appetizer.

 

 

 

Follow my blog with Bloglovin

Apple Bread Pudding

img_5797_1

I feel like bread pudding is one of those desserts you either love or hate. Okay,  maybe hate is a strong word. Dislike might be a better a description. Growing up, bread pudding was not one of those treats I liked to eat. My mom used to make it and folks raved over how delicious it was but I just could not find that taste bud that would make me say “oh yeah, that bread pudding was delicious”. No offense, Mommy. I know your bread pudding was probably wonderful.

img_5814_1

The bread puddings I have tried over the years (yes, I kept trying to find one that I liked) have all reminded me of wet bread. I know bread pudding is moist but it should not be wet and soppy. It usually reminded me of dunking donuts into coffee. I tried that too and did not like it. Fast forward many years later and my taste buds have changed. I am not totally in love with bread pudding but I must say it has grown on me.

img_5837_1

My first experience with a scrumptious bread pudding was at a local restaurant. I ordered it because I saw a beautiful plate of the dessert at the table next to us. The description on the menu made the bread pudding sound so good I thought I should give it another try. The dessert lived up to the description and looked absolutely wonderful. Now I am willing to eat and make bread pudding whenever the mood hits me.

img_5986_1

My version of bread pudding does not use regular bread like most bread puddings. I stepped it up and use butter croissants which makes the bread pudding both savory and a little sweet. Adding thinly sliced apples and walnuts just makes the bread pudding even more delicious. For those that don’t like apples, you can leave them out to make a more classic bread pudding or substitute peaches, pears or some other fruit you like. Any choice you make will be equally delicious.

img_5998_1

Apple Bread Pudding

Ingredients:

6 – 8 croissants broken into pieces

2 eggs + 2 egg yolks lightly beaten

1 cup milk

½ cup heavy cream

½ cup golden raisins

½ cup sugar

¾ cup chopped walnuts

¼ cup light brown sugar

½ stick butter melted

2 tbsp butter

2 tbsp water

1 tsp vanilla

½ tsp ground cinnamon

¼ tsp nutmeg

1 granny smith apple sliced thin

In a medium non-stick frying pan add 2 tbsp butter and melt over medium. Add apple slices, water, raisins and light brown sugar. Toss to coat apples with brown sugar then simmer until apples soften. Remove from heat and set aside.

Whisk eggs and egg yolks with sugar until smooth. Whisk in seasonings then add milk, cream and vanilla.

Place croissant pieces in a long buttered baking dish. Pour melted butter over bread then layer with cooked apples. Toss walnuts into the bread mixture. Pour custard mix over croissants. Press bread into the custard and make sure all pieces are covered with the custard (add a little more milk if necessary). Cover with plastic wrap and place in refrigerator for 2 – 3 hours or overnight.

Preheat oven to 350 degrees. Bake bread pudding for 30 minutes until set and golden brown. Let cool.

 

Follow my blog with Bloglovin