Apple Rosette Dessert

dessert, Uncategorized | October 21, 2015 | By

 

apple roses

Apple Rosette Dessert
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 2 apples, cored and halved (leave the skin on)
  2. Juice from 1/2 lemon
  3. 3 Tbsp fruit preserves ( I used apricot but you can use your favorite fruit)
  4. 2 Tbsp water (plus more for apple soak)
  5. 1 sheet of puff pastry
Instructions
  1. Thinly slice the apples, and put them in microwave safe bowl. Fill bowl with water and juice from half a lemon. Use enough water to make sure apple slices are covered by water. Microwave for 3 minutes. This will soften the apple slices and make them more pliable for rolling up.
  2. Next flour your countertop and roll out the puff pastry enough to make 6 strips at 3 inches wide.
  3. Mix your favorite fruit preserves with a couple tablespoons of water. Then spoon out the preserves in the center of the strip of puff pastry. (We used raspberry)
  4. Next place the apple slices long ways halfway on the strip. Keep adding slices until you reach the end. Then fold the puff pastry over the bottom of the apple slices.
  5. Roll up the puff pastry and place in a greased muffin tin.
  6. Bake the apple roses for 35-45 minutes.
  7. Remove and let cool for several minutes, and sprinkle with powdered sugar.
Notes
  1. Serve with your favorite ice cream. Vanilla is our favorite!
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Deconstructed Eggplant Parmigianna

dinner, Uncategorized | October 20, 2015 | By

Deconstructed Eggplant Parmigianna
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Ingredients
  1. 1 large eggplant sliced into 1/4-inch-thick rounds
  2. ¾ teaspoon kosher salt, more to taste
  3. Black pepper to taste
  4. About 3/4 cup extra virgin olive oil, more for drizzling
  5. 5 garlic cloves
  6. 4 cups cherry tomatoes, halved
  7. 4 sprigs oregano
  8. 3 sprigs basil, plus 5 large leaves
  9. 5 tablespoons finely grated Parmesan
  10. ¼ cup panko bread crumbs
  11. ⅓ cup ricotta
  12. 2 ounces fresh mozzarella
Instructions
  1. 1. Place the eggplant slices in a colander over a bowl. Season with 1/2 teaspoon salt. Let stand 20 minutes. Drain and pat slices dry with a paper towel. Season with pepper.
  2. 2. Working in batches, heat some of the oil in a large skillet over medium-high heat (you will need about 1/2 cup total for frying, less with a nonstick pan). Add as much eggplant to the skillet as fits comfortably in a single layer. Cook, without moving, until undersides are dark golden, about 4 minutes; flip and cook 3 to 4 minutes more. Transfer eggplant to a paper towel-lined plate. Repeat with remaining oil and eggplant.
  3. 3. Let the skillet cool for a few minutes. Return it to medium heat and add 3 tablespoons oil. Smash and peel 4 garlic cloves and add them to the skillet; cook until golden and fragrant, about 2 minutes. Add tomatoes and oregano. Cook, breaking up the tomatoes with the back of a spatula, until tomatoes start to form a sauce, 15 minutes. Add the basil sprigs and 4 tablespoons Parmesan; simmer 5 minutes longer.
  4. 4. While the sauce simmers, in a small skillet over medium heat, warm 1 tablespoon oil. Mince 1 garlic clove and add to the skillet with the bread crumbs. Toast, stirring, until bread crumbs are just golden, about 2 minutes. Remove from heat and stir in 1 tablespoon Parmesan and a pinch of salt.
  5. 5. Arrange eggplant on a large platter. Spoon dollops of ricotta over the eggplant and top with sauce. Scatter bread crumbs over sauce. Top with mozzarella and garnish with torn basil leaves. Drizzle with oil and serve.
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BBQ Shrimp Tostadas

 

BBQ Shrimp Tostadas

 

 

BBQ Shrimp Tostadas
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. •2 teaspoons McCormick Smokehouse Maple seasoning
  2. • 3 TBSP Smokey flavored BBQ sauce
  3. • 1 teaspoon Black Pepper
  4. 1.2 teaspoon salt
  5. • 2 pounds Large Shrimp, Peeled And Deveined
  6. • 1 Tablespoon Extra Virgin Olive Oil
  7. • 4 cloves Garlic, Minced
  8. • 3 Avocados
  9. • 1 cup Red Coleslaw, grated
  10. • 1 Jalapeño, Seeded, Diced
  11. • 2 Tablespoons Freshly Chopped Cilantro
  12. • 1 clove Garlic, Minced
  13. • 2 Lime
  14. 1 cup cherry tomatoes, quartered
  15. 12 Tostada Shells
  16. 1 cup Crumbled Queso Fresco
  17. 3 Limes, Cut Into Wedges
  18. Queso Fresco, crumbled
For the shrimp
  1. Whisk together the McComick seasoning, salt and pepper in a small bowl.
  2. Place the shrimp in a large bowl, toss with olive oil and juice from 1/2 lime. Add the McCormick seasoning and stir well to coat; set aside.
  3. Heat grill to high.
  4. Skewer shrimp and place skewers on the grill and cook until just cooked through, 2 to 3 minutes per side. Baste with BBQ sauce. Remove from heat.
For Guacamole
  1. Cut avocados in half, remove seeds and scoop out pulp. In a small bowl, coarsely mash avocados, add garlic and jalapeños, quartered cherry tomatoes, juice from 1 lime, toss gently, and season with salt and pepper to taste.
  2. When ready to serve, start with a tostada shell and top with guacamole, lettuce, slaw, shrimp, and queso fresco. Serve with lime wedges.
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Lasagna Cupcakes

dinner, lunch, pasta, Uncategorized | October 20, 2015 | By

 

Lasagna Cupcakes
Serves 6
Easy yet delicious 3-cheese lasagna cupcakes
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2 tablespoons olive oil
  2. 1 medium onion, finely diced (about 1 cup)
  3. 4 cloves garlic, minced
  4. 1/2 lb. turkey sausage
  5. 1/2 lb. lean ground beef
  6. 8 oz. Spaghetti sauce (Whatever your favorite one is;)
  7. ¼ cup chopped fresh basil, plus 12 whole small leaves
Cheese Filling
  1. ¾ cup part-skim ricotta
  2. 1/2 cup chopped fresh spinach
  3. ¾ cup freshly grated Parmesan, plus more for topping
  4. 1½ cups shredded mozzarella, plus more for topping
  5. 1 package square wonton wrappers
Instructions
  1. 1.Preheat the oven to 350 degrees.
  2. 2.For the meat sauce: In a large skillet over medium-high heat, warm the olive oil, once it is hot add the onion and garlic, sprinkle with a little salt and saute until softened.
  3. 3.Add the sausage and ground beef, breaking up the clumps with your spoon. Cook until no longer pink. Stir in the spaghetti sauce and cook 1 to 2 minutes. Add ¼ cup chopped basil, as well as some salt and pepper. Stir to combine and simmer uncovered, for about 3 minutes, stirring every now and then. Take off the burner once cooked, and let it cool.
  4. 4.For the cheese filling: Stir together the ricotta, ¾ cup Parmesan, spinach, and ¾ cup mozzarella. Season with salt and pepper. Set aside.
  5. 5.To assemble the cupcakes: You will need a cupcake pan. Spray the cups with cooking spray. Place a wonton wrapper in each cup.
  6. 6.Place about 1 TBSP of meat sauce at the bottom. Top it with 1 TBSP of ricotta filling. Then, place another wonton wrapper, rotating it about 90 degrees so that the corners of the first wrapper and the second wrapper aren't right on top of each other. Repeat this until you've built 3 layers total. Top each with a small basil leaf, then another wonton wrapper. Finish each cupcake with a spoonful of meat sauce, a little shredded mozzarella and pinch of grated Parmesan.
  7. 7.Put them into the oven and bake for 15 to 20 minutes. Keep an eye on them to make sure they don't overcook. Let them rest for 15 minutes. Take them out of the tin after resting, and top with a little more basil and spaghetti sauce. Voila!
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Grilled Margherita Pizza

Uncategorized | October 1, 2015 | By

 

Grilled Margherita Pizza
Fresh flavors make this pizza so delicious! Much better than delivery;)
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Ingredients
  1. Pizza Dough (Ours is not homemade. We bought it freshly made at our local Publix)
  2. Olive oil
  3. 3 cloves garlic, chopped
  4. Grated parmigiano reggiano cheese
  5. Ripe tomatoes, sliced
  6. 1 large ball, mozzarella
  7. Fresh basil leaves
Instructions
  1. Stretch dough out into a round and place on greased cookie sheet.
  2. Brush dough generously with olive oil.
  3. Sprinkle all over with garlic.
  4. Sprinkle dough with grated parmigiano reggiano cheese.
  5. Evenly distribute tomato and mozzarella slices. Sprinkle additional parmigiano reggiano.
  6. Cook on a heated pizza stone at 450 to 500 degrees (grill or oven) for 10 minutes or until crust is browned and cheese is bubbling.
  7. Remove and sprinkle pizza with basil. Serve.
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Home Squeezed Lemonade

drinks, Uncategorized | October 1, 2015 | By

Homemade Lemonade
Refreshing drink that takes minutes to prepare.
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Ingredients
  1. 8 Large Lemons (1 1/2 cups)
  2. 1 1/3 cups Sugar
  3. 9 cups Spring water
Instructions
  1. 1. Squeeze the juice from about 8 lemons. You want about 1 1/2 cups of lemon juice total.
  2. 2. Add 1 1/3 cups of sugar to a pot and 1 cup of water. Cook over medium heat for about 5 minutes until the sugar dissolves. Set aside.
  3. 3. Add lemon juice and 8 cups of water to a large pitcher. Once the simple syrup cools mix that in as well
  4. 4. Chill well and serve!
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Quiche Lorraine 2.0

Quiche Lorraine 2.0
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Ingredients
  1. 1 pie crust, rolled out and fitted into a 9″ pie pan
  2. 4 eggs, beaten
  3. 1 1/2 cups milk
  4. 1 Tbsp oil
  5. 1 small onion, minced
  6. 1/4 cup sliced leeks
  7. 1 bag (6 oz) baby spinach
  8. 6 strips bacon, cooked and crumbled
  9. 1 1/2 cups Gruyere cheese, shredded
  10. 1/2 cup Extra Sharp white cheddar
  11. 1 tbsp flour
  12. Salt & Pepper, to taste
Instructions
  1. Preheat the oven to 400°F. Bake the pie crust for 5-7 minutes, until very lightly browned. Remove from oven and reduce oven to 325°F.
  2. Meanwhile, in a large saute pan, heat the oil over medium-high heat. Saute the onions for about 5 minutes. Add the spinach and saute until the spinach is wilted. If there is a lot of extra moisture in the pan, drain the vegetable mixture.
  3. In a large bowl, stir together the eggs, milk, onion, bacon, spinach, , and salt. In a separate bowl, toss the cheese and flour together. Add the cheese to the rest of the ingredients and mix well. Pour into your partially baked pie crust and bake 45-55 minutes, until set. Let it cool for about 20 minutes before slicing. It can be served warm or at room temperature.
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Garlic Lime Baby Bok Choy

side dish, Uncategorized | October 1, 2015 | By

Garlic Lime Baby Bok Choy
A wonderful side dish!
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 3 baby bok choy, washed and trimmed
  2. 4 garlic cloves, minced
  3. 3 tbsp reduced sodium soy sauce
  4. 1/2 small read onion
  5. 2 tsp sesame oil
  6. Juice from 1/2 a lime
Instructions
  1. 1. Heat oil in a large skillet or wok, over medium high heat. Add in garlic and onions, and sauté just until fragrant, about 1 min.
  2. 2. Add in bok choy, lime juice and soy sauce, and cook until bok choy wilts, about 3-4 minutes. Serve immediately.
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 Baby Bko Choy

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Spicy Shrimp Pineapple and Mango Ceviche

Shrimp and Pineapple Ceviche
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Prep Time
20 min
Total Time
2 hr 20 min
Prep Time
20 min
Total Time
2 hr 20 min
Ingredients
  1. 1 1/2 cups medium sized shrimp
  2. ½ cup pineapple chunks
  3. ¾ cup fresh lime juice
  4. 1 cup cherry tomatoes
  5. 1 small red onion
  6. 2 tablespoons minced jalapeño pepper
  7. 2 tablespoons diced sweet red bell pepper
  8. ¼ cup coarsely chopped cilantro
Instructions
  1. Directions
  2. 1. Chop Shrimp and pineapple into small pieces. Transfer to a large bowl. Cut cherry tomatoes in quarters, and dice red onion. Add to the shrimp and pineapple mixture.
  3. 2.Gently stir in the lime juice, jalapeño and sweet red bell pepper. Cover and chill for 2 hours.
  4. 3.Just before serving, stir in the cilantro.
Notes
  1. Don't be afraid to add more jalapeños if you can stand the heat. 😉
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Butternut Squash Soup with Homemade garlic Croutons and Crispy Prosciutto

dinner, lunch, Uncategorized | October 1, 2015 | By

Butternut Squash Soup with Homemade Garlicky Croutons and Crispy Proscuitto
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Ingredients
  1. 3 tbsp. olive oil, separated
  2. 1 whole butternut squash
  3. ½ medium onion, diced
  4. 2 carrots, diced
  5. 3 cups chicken stock
  6. ½ tsp. kosher salt, plus more to taste
  7. ¼ tsp. ground black pepper, plus more to taste
  8. ⅛ tsp. ground nutmeg, plus more for garnish
  9. ½ cup heavy cream
Croutons
  1. 2 slices of French Bread (1/2 inch thick, and chopped into squares)
  2. 2 TBSP butter
  3. 1 clove garlic, finely chopped
Garnish
  1. 4 slices prosciutto
Instructions
  1. 1.Heat oven to 350 degrees.
  2. 2.Cut the squash in half and remove the seeds using a spoon.
  3. 3.Line a baking sheet with tin foil and place the squash, cut-side down, on the sheet. Lightly drizzle the squash with 1 tbsp. olive oil. Place in the oven and roast for 1 to 1½ hours or until you can easily insert a fork or knife into the softened flesh of the squash. Remove from the oven and allow to cool.
  4. 4.Once cool, scoop out the flesh of the squash using a spoon and discard the skin.
  5. 5. In a medium-sized pot, add the remaining 2 tbsp. olive oil and heat over medium-high heat. Add the onion, carrots, salt, pepper and nutmeg and saute until the onions are tender, about 8-10 minutes. Then, add the squash and cook for an additional 5 minutes.
  6. 6. Add the chicken stock and bring the mixture to a boil. Once boiling, reduce heat to a low-medium and simmer until the carrots are tender, about 8-10 minutes.
  7. 7. Using a blender, food processor or immersion blender, puree the mixture until completely smooth. Once smooth, return to the pot to medium-high heat and add the heavy cream. Heat mixture until hot, but not to a boil.
  8. 8. Add nutmeg and allspice, and salt and/or pepper to taste as needed.
  9. 9. To make croutons, heat butter and garlic on stove top. Add chopped bread (when fragrant). Place in oven for 10 minutes to crisp.
  10. 10. Chop the prosciutto and fry on stovetop until slightly crispy.
  11. 11. Garnish served soup with several croutons and prosciutto.
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