**Here is my recipe for @caprunes recipe contest: " Philippine Pork Prune Pancit " 

Filled with decadent California Prunes, Ground Pork Sausage, Shrimp, Sweet Onions, Sweet Red Peppers, Red Cabbage, Sweet Ginger, Garlic, nestled on a bed of warm  Pancit Noodles and topped with soft boiled eggs. With that extra touch of flavorful Plum Prune Ginger Sauce. 

@caprunes @nocrumbsleft #caprunes #nocrumbsleft 

*Recipe can be located on my link found on my Instagram page above, my blog.

RECIPE:  Philippine Pork Prune Pancit

Servings:  4-6 servings,

INGREDIENTS:

(Pancit)-

4 tablespoons peanut oil, divided,

10-ounces ground pork sausage,

2 cups (1 medium size), sweet onion, finely sliced,

2 cups red cabbage, finely sliced,

1-1/2 cups(3 medium size) sweet red peppers, finely sliced,

1 cup *California prunes, coarsely chopped,

2 garlic cloves, minced,

1 tablespoon ginger root, peeled and minced,

1 teaspoon ground white pepper,

1/2 teaspoon salt,

2 pound package large shrimp, raw, peeled, deveined, tail-off, (30-count),

1 package (8-oz.) pancit or vermicelli rice noodles, 

4 1/2 cup chicken broth, divided,

2 tablespoons cornstarch,

2 tablespoons teriyaki sauce,

2 tablespoons plum sauce,

1 tablespoon ginger syrup, 

6 soft boil eggs, sliced, (for garnish),

DIRECTIONS:

1.)   Heat 2 tablespoons peanut oil in a large wok, or deep sided heavy-duty skillet, over medium-high heat.

Add ground pork sausage, cook 2 to 3 minutes, or until partially cooked, keeping meat finely crumbled and tossing and stirring as needed. Add remaining 2 tablespoons peanut oil, sweet onion, red cabbage and red pepper and cook an additional 2 minutes longer, or until sausage is no longer pink and vegetables are tender, tossing and stirring as needed. Decrease heat level to medium heat, add prunes, garlic, ginger root, white pepper, salt and shrimp, cook an additional 2 minutes longer, or until shrimp is partially cooked; reduce heat to lowest heat level, and let combination keep warm, stirring and tossing as needed, making sure shrimp does not over cook. 

2.)   Meanwhile, meat, vegetable, prune and shrimp combination is keeping warm, prepare pancit or vermicelli noodles and sauce. In a large stock pot or Dutch oven, add 2 1/2 cups chicken broth, also add enough water with broth till it measure up to 2-inches from top edge, bring broth and water to a full boil. Add noodles, cook according to package instructions and drain cooked noodles. place noodles in a large serving bowl. 

3.)   Prepare sauce. In a small bowl, whisk cornstarch and remaining 2 cups chicken broth until combined, Add mixture into a medium saucepan, heat over medium-high heat, whisk to add teriyaki sauce, plum sauce and ginger syrup to chicken broth, cook for 2 to 3 minutes, or until sauce thickens, whisking constantly. Pour sauce into serving bowl . 

4.)   Prepare, assemble  and serve. In six individual serving bowls, add even amounts of noodles, then spoon or ladle even servings of sausage, vegetable, prune and shrimp over noodles; then also spoon or ladle even portion of sauce over top. Complete by garnishing 2 slices of soft boiled eggs onto side of each bowl. Serve and enjoy.  

My Recipe: Bahama Cake & Rum Buttercream Frosting

Bahama Black Cake & Rum Buttercream Frosting

Yields:  Two 9-inch cakes (24-servings),

INGREDIENTS:

(cake-)

1 pound (2-1/2-cups) California Prunes dried pitted,

1 pound (2-1/2 -cups) Dark Cherries dried pitted,

1 pound (2-3/4-cups) Golden Raisins,

1 pound (2-3/4-cups) Tangerines dried and coarsely chop

1 pound (4-sticks) unsalted butter, softened,*plus extra for greasing pans,

1 pound (3-1/2-cups) dark brown sugar,

8 large eggs, room temperature,

3-1/3 cups all-purpose flour, 

1-1/2 tablespoons baking powder,

2 teaspoons freshly grated tangerine/or orange peel,

1 teaspoon freshly grated nutmeg,

1 teaspoon ground cinnamon,

1 tablespoon pure vanilla extract,

2 teaspoons molasses,

(frosting)-

1 cup (2-sticks, 1/2-pound) unsalted butter, softened,

1-1/2 tablespoons cherry rum, or dark rum,

1 pound (4-cups) powdered sugar,

1-2 tablespoons half-n-half, (if needed),

DIRECTIONS:

1.)   Combine in a large container with lid, dried fruits; prunes, cherries, golden raisins and tangerines, toss to mix. Pour in cherry rum and dark or golden rum and toss to combine rum with dried fruits. Cover container with lid and let soak for at least 2 hours. If over night soaking, place in refrigerator.

2.)   Heat oven to 325 degrees F.  With extra butter, grease sides and bottom of two 9-inch springform pans, with removeable rim.  Line the bottoms and sides of both with parchment paper; set aside. Drain the rum soaked dried fruits. Reserve 1-1/3 cups drain dried fruits for garnish later use and reserve drained rum for later use; set aside. Transfer the remaining drained dried fruits into a blender or food processor, and blend or pulse fruits well. 

3.)   In an extra-large bowl, beat pound of softened butter over medium speed with electric mixer until blended and creamy. Add brown sugar, continue beating until blended and smooth. Beat in eggs, one-at-a-time, until combined. Using a large spoon, mix in processed soaked dried fruit mixture until combined. 

4.)   In an additional, large bowl, mix flour, baking powder, grated tangerine peel, grated nutmeg and cinnamon until combined. Add dry ingredients, one-cup-at-a-time, into wet buttered ingredients, and beat from low to medium speed with electric mixer until blend and all dry ingredients have been added and blended to form cake batter. Add vanilla extract and molasses to cake batter, continue beating over medium speed until blended. Spoon to divide cake batter evenly into prepared pans. 

5.)   Bake cakes for 45 to 55 minutes, or until cakes are set and toothpicks inserted into centers comes out clean. Place hot cakes onto wire racks, pour 1/4 cup reserved rum over top of each evenly, of the hot cakes and let cakes both cool completely. 

6.)    Meanwhile, cakes are both cooling completely, prepare rum buttercream frosting. In an additional large bowl, beat 1 cup softened butter and 1-1/2 tablespoons cherry rum over medium speed, with an electric mixer until creamy.  Add in powdered sugar, one-cup-at-a-time, continue beating over low speed increasing to medium speed, until rum buttercream frosting is creamy and smooth. Add extra half-n-half, one tablespoon at-a-time, and continue beating, only if frosting texture needs a better spreading consistency to form. Remove cooled cake from rims and springform pans, carefully remove parchment paper and transfer both cakes each onto cake serving plates. Spoon and spread even portions frosting over tops of each cake. For optional garnish, top edges of each cake with reserved fruit.  Each cake serves 12 sliced wedges. 

 Hi Everyone here is my recipe for the NutellaNonnaHolidayRecipeContest
Malta Mole Meatballs & Spicy Orzo

Servings:  4 Servings

INGREDIENTS:

(For Malta Spice Blend)-

1 1/2 tablespoons chile powder,

1 1/2 teaspoons dried oregano, 

1 1/2 teaspoons smoked paprika,

1 teaspoon garlic powder,

1 teaspoon onion powder,

1 teaspoon ground black pepper,

1/2 teaspoon kosher salt,

(For Malta Mole Meatballs)-

1 pound ground chicken, drained and patted dry,

1/4 cup plain breadcrumbs,

1/4 cup grated parmesan & romano cheese,

2 tablespoons Malta Spice Blend, (recipe above),

1 1/2 tablespoons tomato paste,

1 large egg, beaten,

*3 tablespoons extra virgin olive oil, divided,

(For Malta Mole Sauce)-

1/2 cup *Nutella Hazelnut Spread with cocoa, (from a 13-oz. jar),

1/3 cup mole paste,

1 2/3 cups crushed tomatoes,

1 can (14.5-oz.) diced tomatoes, drained,

2/3 cup sweet onion, chopped,

3 cloves garlic, minced,

(For Spicy Orzo)-

4 cups (32-fl.oz.) chicken broth,

1 cup water,

2 cups orzo,

4 tablespoons unsalted butter, divided, 

1 medium green bell pepper, seeded and diced,

2 teaspoons Malta Spice Blend, (recipe above),

DIRECTIONS:

1.)   Heat oven to 375 degrees F. 

2.)   Prepare Malta spice blend. In a small bowl, mix all Malta spice blend ingredients together until combined.

3.)   Prepare Malta meatballs. In a large bowl, add ground chicken, breadcrumbs, parmesan and romano cheese, 2 tablespoons from the Malta spice blend, tomato paste and egg, and mix together until blended. Using a 3 tablespoon kitchen scooper, make

to form 12 meatballs, or a 1 1/2 tablespoon kitchen scooper to make smaller 24 meatballs; set aside. Heat 1 1/2 tablespoons olive oil over medium heat, in a 10 1/2-inch cast iron skillet or ovenproof skillet. Add the meatballs and cook for 3 to 4 minutes, turning meatballs gentle to sides, or until brown on all sides, but not fully cooked. Place meatballs on a plate; set aside. Wipe skillet clean with paper towels.

4.)   Prepare Malta Mole sauce. In a medium bowl, stir mole paste and nutella hazelnut spread together until blended well. Add crushed tomatoes and diced tomatoes together with malta mole sauce mixture, tossing till combined; set aside. Heat remaining 1 1/2 tablespoons olive oil over medium heat in cleaned 10 1/2-inch skillet. Add onions and cook for 1 to 1 1/2 minutes, stirring occasionally. Add garlic and cook an additionally minute longer, stirring occasionally. Add malta mole sauce mixture in with onion and garlic, and stir to toss until combined; remove from heat. Add partially cooked browned malta meatballs around edges of skillet with malta mole sauce, and place in oven to roast, cooking for 18 to 20 minutes, or until cooked through. 

5.)   Meanwhile, malta mole meatballs and sauce are roasting. Prepare spicy orzo. In a 2-quart cooking pot, add chicken broth

and water and over high heat bring to a boil. Add orzo and cook according to package directions, or until cooked al dente. Drain orzo, place orzo in a medium bowl. Toss 2 tablespoons butter in warm orzo and toss till butter has melted and combined; set aside. In a medium skillet, heat remaining 2 tablespoons butter over medium-high heat. Add green bell pepper, cook for 1 to 1 1/2 minutes, or until just turning tender, stirring occasionally. Add cooked green bell peppers and sprinkle in 2 teaspoons malta spice blend into cooked orzo, toss till combined. 
6.)   Prepare and assemble. Spoon to add spicy orzo into the center of skillet with roasted Malta Mole Meatballs and Sauce; serve and enjoy. Recipe serves 4 servings.

 #NutellaNonnaContest @Nutella #Nonna #CookingWithNonna #Italy #MyRecipe #NutellaNonnaHolidayContest

 

Recipe Entered for : ChefsRoll 2021 Chips Chunky Chips Ahoy Pieces Recipe Contest

 Chocolate Mascarpone Marshmallow Meringue Tartlets  

Prep Time:  60 Minutes

Total Bake Time: 40 - 45 Minutes

Servings:    8 Tartlets

INGREDIENTS:

(For Crust)-

2 1/2 cups chunky chips ahoy chocolate chip cookies, crushed,

6  tablespoons unsalted butter, melted,

(For Mascarpone Filling)-

8 ounces mascarpone cheese, softened,

8 ounces bar style cream cheese, softened,

1/4 cup caramel syrup topping, thick style,

1 large whole egg,

1 large egg yolk,

1 teaspoon pure vanilla extract,

1/2 cup chunky chips ahoy chocolate chip cookies, coarsely chopped,

(For Marshmallow Meringue Topping)-

7 large egg whites, room temperature,

1/2 teaspoon cream of tartar,

1/4 teaspoon kosher salt,

1/4 cup granulated sugar,

1 jar (7-ounce size) marshmallow crème,

(For Ganache and Garnishes)-

1/4 cup heavy whipping cream, 

1/2 cup semi-sweet chocolate chip morsels,

8 chunky chips ahoy chocolate chip cookie halves,(*4 whole cookies, cut in halves), 

1/3 cup chunky chips ahoy chocolate chip cookies, crumbled, 

DIRECTIONS:

!.)   Heat oven to 350 degrees F.   Line and/or grease 8 count, (3.5-to4-inch size), tartlet or ramekin baking dishes.  Prepare crust, in a medium bowl, mix crust ingredients (2 1/2 cups crushed cookie crumbs and melted  6 tablespoons butter) blended and moistened together. Divide crust crumb mixture evenly into each prepared tartlet or ramekin dish, and press crumbs firmly onto bottom and partially up sides of each dish. Place dishes evenly onto a large baking sheet pan with rim; bake crust for 7 to 8 minutes; remove partially baked crust from oven and let cool for 10 minutes. 

2.)   Prepare mascarpone cheese filling. In a large bowl, beat mascarpone cheese, cream cheese and caramel topping over medium-high speed with an electric mixer, until smooth and creamy. Add 1 whole egg, egg yolk and vanilla extract, continue beating for an additional 1 to 2 minutes, or just until blended and smooth. Add 1/2 cup coarsely chopped cookies into filling mixture and stir to fold into blend. Spoon and spread filling mixture, in even portions onto each tartlet cooled crust; bake filled crust lined tartlets, for 18 to 20 minutes longer, or until baked through, remove from oven and let cool over a wire rack for 15 minutes. 

3.)   Meanwhile, baked mascarpone filled tartlets are cooling, prepare marshmallow meringue topping. In a large bowl, beat the 7 egg whites over high speed with an electric mixer, (using clean and dry beater whisk attachments),till soft peaks form, add cream of tartar, salt and granulated sugar to egg whites, continue beating over high speed, till stiff peaks start form. Gradually, add the marshmallow crème , and continue beating, an additional 2 minutes longer until stiff peaks form meringue. Evenly portion to add by piping or spooning marshmallow meringue topping onto cover each cooled baked cheese filled tartlet, and make sure to seal edges. Bake marshmallow meringue topped tartlets for an additional and final bake of 12 minutes, or until meringue tops are lightly browned and set. Cool over wire cooling rack for 15 minutes; and cool completely for 1 to 2 hours in refrigerator; keep chilled when storing. 

4.)   Meanwhile, baked chocolate mascarpone marshmallow meringue tartlets are cooling over wire rack, prepare chocolate ganache and assemble for each tartlet. In a heavy-duty saucepan heat whipping cream to almost boiling over medium-high heat, quickly remove from heat, and add in 1/2 chocolate chip morsels, using a wooden spoon or spatula, stir till chips are melted and mixture is blended into chocolate ganache mixture; let ganache cool slightly 5 minutes. Meanwhile, using a sharp knife, cut a 1 1/2- to 2-inch slit into the top center of each tartlet, and carefully insert a half cookie piece into each. Sprinkle, even portions of the 1/3 cup crumbled cookies pieces over top of each tartlet. Finally, drizzle even portions of the cooled chocolate ganache over tops of each tartlet to complete assemble. Serve and enjoy.  Store any leftover tartlets in refrigerator to keep chilled.

Mardi Gras Grit Quiche Galette (*my recipe entree for contest coming 7/31/21)

 

Mardi Gras Grit Quiche Galette 

 

Serves:   6 Servings

Ingredients:

(For Galette):

1 1/3 cups cooked creamy grits,

6 eggs cooked partially scrambled,(moist in texture),

1/2 cup whole sour cream,

1 can (6-oz.) tiny shrimp, rinsed & drained,

1/2 cup shredded white cheddar cheese

1/3 cup frozen chopped spinach, thawed & drained,

1/3 cup sun-dried tomatoes in olive oil, drained, julienne,

1 medium shallot, sliced,

1 teaspoon Cajun seasoning,

1 teaspoon ground white pepper,

1 prepared pie crust shell, rolled to 13" round over parchment lined surface,

1 large egg, beaten,

1 tablespoon water,

(For Topping)-

1 1/2 tablespoons olive oil, 

1 1/2 tablespoons unsalted butter, 

6 ounces cooked andouille sausage, cut in 1/4" slices,

3/4 cup red onions, sliced,

3/4 cup green bell pepper, sliced,

1/2 cup watermelon or plain radishes, sliced,

1 pound large raw prawns or Key West pink shrimp, deviened, shelled, tails left on or removed,

2 garlic cloves, minced,

1 teaspoon Cajun seasoning,

1 teaspoon ground white pepper,

Directions:

Heat oven 375 degrees F. In large bowl, mix galette first 10 ingredients folding gently till filling is combined. Place paper with crust round over onto baking pan, spoon to mound filling over crust, fold crust edges up over filling to 2" edge. Whisk beaten egg with water, brush egg wash onto crust edge. Bake galette 25 minutes; till set. Cool 5 minutes, cut into slices.

Meanwhile, prior to last 10 minutes of baking time, prepare topping. Heat oil & butter over medium-high heat in a large skillet. Add topping ingredients, cook for 3 to 4 minutes, or until shrimp is just cooked, tossing as needed. Remove from heat; keep warm.

Assemble & serve to plate a galette slice with generous spoonful of topping alongside. Recipe serves six.

 

Braised Chicken with Apples and Calvados

**(Note:  Not  My Reciipe...just an example recipe from 
My Recipe website)

Rating: Unrated

• Be the first to rate & review!

Chef Matthew Accarrino uses apples plus cider and the apple brandy Calvados to add layers of flavor to his braised chicken.

By Matthew Accarrino

Recipe by Food & Wine October 2012

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Gallery

Credit: Con Poulos

Recipe Summary

Active:

45 mins

Total:

1 hr 15 mins

Yield:

4

Ingredients

Ingredient Checklist

• ¼ cup extra-virgin olive oil
• ½ pound shiitake mushrooms, stems discarded, caps sliced 1/4 inch thick
• Salt
• Freshly ground pepper
• 1 chicken, cut into 8 pieces
• 2 Granny Smith apples, peeled and coarsely chopped
• 2 (large) shallots, minced
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• ¼ cup Calvados
• 2 cups chicken stock
• ½ cup apple cider
• ½ teaspoon caraway seeds
• 1 pinch crushed red pepper
• 2 tablespoons unsalted butter, cold, cut into 2 pieces
• 2 tablespoons chives, minced

Directions

Instructions Checklist

• Step 1

  Preheat the oven to 350°. In a large, deep ovenproof skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until browned and tender, about 5 minutes. Transfer the mushrooms to a large bowl.

• Step 2

  Heat the remaining 2 tablespoons of olive oil in the skillet. Season the chicken pieces with salt and pepper and add to the skillet, skin side down. Cook over moderately high heat until browned, about 4 minutes. Turn the chicken and brown the other side, about 3 minutes. Add the chicken to the mushrooms and pour off all but 2 tablespoons of fat from the skillet.

• Step 3

  Add the chopped apples to the skillet and cook over moderately high heat until browned, about 2 minutes. Add the shallots and garlic and cook over low heat, stirring a few times, until softened, about 3 minutes. Stir in the flour. Add the Calvados and cook for 1 minute. Stir in the chicken stock, cider, caraway seeds and crushed red pepper and bring to a simmer.

• Step 4

  Return the chicken pieces to the skillet, skin side up, along with any accumulated juices. Braise the chicken in the oven for about 20 minutes, until the breast meat is just cooked. Transfer the breast pieces to a large ovenproof platter. Continue braising the remaining chicken until cooked through, about 10 minutes longer. Add to the platter and keep warm.

• Step 5

  Boil the pan juices and apples over moderately high heat until slightly thickened, about 6 minutes. Add the mushrooms. Remove the skillet from the heat and swirl in the butter, 1 piece at a time. Season the sauce with salt and pepper and add half of the chives. Spoon the sauce over and around the chicken. Garnish with the remaining chives and serve.

• ***NOTE: From MYRECIPE   WEBSITE// I copied this recipe to file in my blog to use as an example of a delicious 
  chicken recipe using Apples and especially using Calvados (a decadent 
  Apple Brandy) prefect for many chicken or pork recipes ******