Fruit Filled Chimichangas with Cinnamon Custard Sauce

 

Ingredients: (Fruit Filled Chimichangas with Cinnamon Custard Sauce)

1/3 cup granulated sugar
2 teaspoons cornstarch
1/2 teaspoon ground cinnamon
1 cup Evaporated Milk
1/3 cup water
1 egg yolk, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups water
1 cup chopped dried apricots
1 cup chopped dried apples
3/4 cup chopped nuts
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
12 (8 inch) soft taco-size tortillas, warmed
1 cup vegetable oil

Directions: (Fruit Filled Chimichangas with Cinnamon Custard Sauce)

Combine sugar, cornstarch and cinnamon in medium, heavy-duty saucepan; gradually stir in evaporated milk, water and egg yolk. Bring to a boil over medium heat, stirring constantly, until mixture is slightly thickened. Remove from heat; stir in vanilla extract. Cover; keep warm.
Combine water, apricots, apples, nuts, sugar and cinnamon in medium saucepan. Bring to a boil. Reduce heat to medium; cover. Cook, stirring occasionally, for 10 to 15 minutes or until excess moisture is absorbed. Cool for 15 minutes.
Place ¼ cup filling in center of each tortilla. Fold into burritos; secure ends with wooden picks. Add vegetable oil to 1-inch depth in medium skillet; heat over high heat for 3 to 4 minutes. Place 2 or 3 chimichangas at a time in oil; fry, turning frequently with tongs, for 1 to 2 minutes or until golden brown. Place on paper towels to soak. Remove wooden picks. Serve with Cinnamon Custard Sauce.

Fruit-Filled Cantaloupe Baskets

Ingredients: (Fruit-Filled Cantaloupe Baskets)

2 cantaloupes
2 cups halved strawberries
1 cup blueberries
1/4 cup Apple100% Juice
1 1/2 tablespoons lemon juice
1/2 teaspoon granular no calorie sweetener (such as SPLENDA)
1 bunch frisée or green leaf lettuce

Directions: (Fruit-Filled Cantaloupe Baskets)

CUT cantaloupes in half; remove seeds. Scoop round balls of cantaloupe out of each half with melon baller or small round spoon, leaving about 1/2 inch of cantaloupe in the melon

COMBINE cantaloupe balls, strawberries and blueberries in large bowl. Mix Juicy Juice, lemon juice and sweetener in small bowl; pour mixture over fruit mixture and toss lightly.

LINE cantaloupe halves with frisée or lettuce leaves. Spoon fruit mixture into each cantaloupe half. Cover; refrigerate until ready to serve.

Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon

Ingredients: (Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon)

MAPLE-MUSTARD GLAZED CANADIAN BACON:
1/4 cup grade B pure maple syrup
1 heaping tablespoon Dijon mustard
2 tablespoons canola oil
6 slices thick-cut Canadian bacon
VERMONT CHEDDAR AND HERB SCRAMBLE:
2 tablespoons canola oil
12 cherry tomatoes, halved
Salt and freshly ground black pepper
12 large eggs
3 ounces grated aged white Vermont Cheddar
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh tarragon
6 tablespoons unsalted butter, cut into pieces
POPOVERS:
1 tablespoon unsalted butter, melted and cooled, plus more for greasing pans
3/4 cup all-purpose flour
3/4 cup whole milk, at room temperature
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
2 large eggs, at room temperature

Directions: (Black Pepper Popovers filled with Vermont Cheddar and Herb Scrambled Eggs and Maple-Mustard Glazed Canadian Bacon)

For the canadian bacon: Whisk the maple syrup and mustard in a small bowl. Set aside. Heat the canola oil in a large cast-iron pan over high heat. Add the Canadian bacon and cook until browned on the bottom, about 3 minutes. Flip and brush generously with the maple syrup mixture. Cook for another 2 minutes, and then transfer to a platter.
For the cheddar and herb scramble: Heat the canola oil over high heat in another cast-iron skillet. Add the cherry tomatoes cut-side down and cook until seared, 1 to 2 minutes. Season them with salt and pepper, and transfer to a plate.
Whisk together the eggs, Cheddar, chives, parsley and tarragon in a large bowl and sprinkle with salt and pepper. Heat the butter in a large nonstick pan over medium-low heat until it begins to sizzle. Add the egg mixture and slowly cook, stirring with a wooden spoon, until soft curds form. Remove from the heat and set aside.
For the popovers: Preheat the oven to 425 degrees F. Generously brush a 6-slot aluminum popover pan with softened butter. Place the pan in the oven to heat 5 minutes before you are ready to add the batter.
Whisk together the melted butter, flour, milk, salt, pepper and eggs until smooth. The batter should be thin. Fill the popover pans less than halfway full and bake for exactly 30 minutes. Do not open the oven door while popovers are baking. Make the popovers last because they need to be eaten almost immediately once removed from the oven.

Herb-and-Cheese-Filled Chicken Thighs

Ingredients: (Herb-and-Cheese-Filled Chicken Thighs)

1 1/2 cups fresh bread crumbs 1 1/2 cups freshly grated Parmesan cheese (4 1/2 ounces) 2 large eggs, lightly beaten 1/2 cup grated Provolone cheese (1 1/2 ounces) 1/2 cup coarsely chopped basil 1/4 cup coarsely chopped flat-leaf parsley Finely grated zest of 2 lemons 1 tablespoon finely chopped rosemary 16 boneless chicken thighs with skin (about 5 ounces each) Salt and freshly ground pepper

Directions: (Herb-and-Cheese-Filled Chicken Thighs)

  1. Preheat the oven to 450°. In a medium bowl, combine the fresh bread crumbs, Parmesan cheese, eggs, Provolone, chopped basil, chopped parsley, lemon zest and rosemary. Set the chicken thighs, skin side down, on a work surface and season with salt and freshly ground pepper. Mound 1/4 cup of the herb-and-cheese filling on each thigh. Fold the sides of the thighs over the filling to enclose it and tie each chicken thigh in 2 or 3 places with kitchen string. Season the chicken thighs with salt and pepper.
  2. Arrange the stuffed chicken thighs on a large, rimmed baking sheet and roast for about 35 minutes, or until golden brown. Let the chicken rest for 10 minutes, then discard the strings and serve.

Pancakes filled with walnuts and cream (katayef)

 Ingredients:(Pancakes filled with walnuts and cream (katayef))

300 g(2 cups) self-raising flour
½ cup fine semolina (see Note)
55 g(¼ cup) white sugar
1 tsp dried yeast
1 tsp baking powder
¼ tsp salt
60 gun salted butter
¼ cup pistachios, chopped
[Cream filling]
185 ml(¾ cups) milk
125 ml(½ cup) thickened cream
1½ tbsp corn flour
1½ tbsp plain flour
1½ tbsp caster sugar
[Walnut filling]
150 g walnuts, finely chopped
55 g (¼ cup) caster sugar
2-3 tsp rosewater (see Note)
[Syrup]
220 g(2 cups) white sugar
1 tbsp lemon juice
2 tsp rosewater (see Note)

Directions:(Pancakes filled with walnuts and cream (katayef))

For the pancakes, place the flour, semolina, sugar, yeast, baking powder, salt and 435 ml (1¾ cups) warm water in a large bowl and whisk until smooth. Cover with plastic wrap and set aside for 2 hours at room temperature until mixture is aerated and bubbly.
Meanwhile, for the syrup, combine the sugar and 250 ml (1 cup) water in a saucepan and bring to the boil. Add the lemon juice, reduce the heat and simmer for 15 minutes. Remove from the heat and stir in the rosewater. Set aside to cool and refrigerate until ready to use.
For the cream filling, combine all the ingredients in a saucepan and whisk to combine. Place over medium heat and cook, whisking constantly, for 2–3 minutes until thickened. Transfer to a bowl and refrigerate until chilled.
For the walnut filling place all the ingredients in a bowl and mix until combined, set aside.
Add 60 ml (¼ cup) water to the pancake batter and mix until incorporated. Heat a non-stick, heavy-based frying pan over medium heat and grease lightly with butter. Pour 2 tablespoons of batter into the pan and cook for 2 minutes until the top is just dry (do not turn). Remove from the pan and allow to cool for 2 minutes. Place 1 teaspoon of either filling in the center of the pancake and fold in half then press the edges together to seal. Repeat with remaining butter, pancakes and filling.
To serve, arrange the pancakes on a serving platter, drizzle with syrup and top with pistachios.