Connect with Chef Alli

Wednesday, March 20, 2013

White Chocolate Berry Baskets - As Seen on WIBW 13 News at 4, March 20, 2013

1 box puff pastry shells, not to be confused with puff pastry sheets
1 package (3.3 oz) instant white chocolate pudding
1 cup milk
1½ cups sweetened whipped cream
1 cup assorted fresh berries, such as strawberries, raspberries, blackberries, blueberries, sliced strawberries
¼ cup orange-flavored liqueur, such a Triple Sec 
Melted chocolate, if desired, for garnishing

Be sure to purchase puff pastry shells, not sheets!

Preheat oven to 400 degrees F.  Place puff pastry shells onto baking sheet and bake for approx. 15 minutes or until golden brown.  Remove from baking sheet to cool on wire rackImmediately press centers of shells down to create ‘ baskets’.

In a mixing bowl, combine pudding with milk and whisk until smooth.  Fold in whipped cream and set aside in refrigeration for later use.  In a bowl, drizzle fruit with liqueur and let fruit marinate for 20 minutes.

To assemble:  Spoon prepared pudding mixture into each berry basket.  Top with marinated fruit, letting fruit and juices fall down over sides of puff pastry baskets.  Drizzle with melted chocolate, if desired. Serve at once.

Makes 6 beautiful berry baskets! 

Now You're Cookin', 
Chef Alli

Saturday, March 16, 2013

Over-Easy Breakfast Pizza

We prepared this in our Gourmet Pizza class - talk about delicious!  This would be so beautiful for an Easter Brunch. 

1 prepared whole wheat pizza crust
3 Tbsp prepared pesto
olive oil spray
2 cloves of garlic, minced
2 slices of bacon, cooked till crispy, crumbled
1 ½ cups cherry tomatoes, halved
1-2 cups sliced mushrooms
1 cup spinach, roughly chopped
5 eggs, cracked into separate ramekins to keep the yolk whole on top
salt and pepper, additional olive oil spray

Tastes as yummy as it looks!

Preheat oven to 450 degrees.  Spread the pesto and minced garlic evenly on the prepared crust.  Spray with a few spritzes of olive oil spray.  Top with bacon crumbles, tomato halves and mushrooms.  Spray a few more spritzes of olive oil.  Bake for 10 minutes, or until the tomatoes are soft and the pizza edges are starting to crisp.  Place the eggs and spinach on top of the pizza and season with salt and pepper.  Bake again for 3-5 minutes or until the eggs are set. Serve warm with 1 cup blueberries!

Nutrition Facts per serving (topping only): 120 calories, 10 g fat, 160 mg sodium, 3 g carb, 1 g fiber, 4 g protein

Now You're Cookin',
Chef Alli

Wednesday, March 13, 2013

Enchilada Soup - As seen on WIBW 13 News at 4, March 2013

I make this recipe quite often for my family - I typically have most of these ingredients on hand and it throws together really quickly when we're extra hungry!

4 cups milk
2 (10 ¾ oz.) cans Campbell’s cream of chicken soup
2 (10 ¾ oz.) cans Campbell’s nacho cheese soup
2 (10 oz.) cans red enchilada sauce
2 (10 oz.) cans diced tomatoes and green chilies (if your family likes a smooth texture to their soup like mine does, puree this in your food processor or blender)
Meat from one rotisserie chicken, shredded (or 3 boneless, skinless chicken breasts, cooked and shredded)

In large sauce pan, whisk milk with soups until smooth; stir in enchilada sauce, tomatoes and green chilies, and chicken; simmer for 30-45 minutes and serve garnished with your favorite toppings.

Now You're Cookin',
Chef Alli 

Tuesday, March 12, 2013

Marmalade-Bourbon Corned Beef

As heard on WIBW 580 Kansas Live at 10:00 a.m. on Wednesday, March 13 and seen on WIBW 13 News This Morning at 6:40 a.m. on Friday, March 15. 

2 – 2 ½ lb. corned beef (I prefer a flat instead of a point)
1 cup orange marmalade
¼ cup bourbon
1/8 tsp. ground nutmeg
2 Tbs. country mustard

Cook corned beef according to package directions using enclosed seasoning package.  Cool and then chill corned beef, reserving pan juices.  To make marmalade-bourbon glaze, combine marmalade with bourbon, nutmeg and mustard in a small mixing bowl and set aside.  Once corned beef has chilled, slice across the grain into slices and place into a baking dish layering slices across bottom.  Pour a small amount of reserve pan juices over corned beef slices and place, covered, into preheated 325 degree oven to warm, approx. 25-30 minutes.  Warm reserve marmalade-bourbon glaze, stirring to blend.  Serve corned beef slices slathered with glaze.  This dish is great with Chef Alli’s Smashed Potatoes Supreme (recipe below).

 Smashed Potatoes Supreme
6 large Yukon Gold potatoes, halved, no need to peel
½ cup 2% milk
½ tsp. white pepper and ½ tsp. kosher salt
1/2 tsp. nutmeg
2 cloves fresh garlic, minced
1 Tbs. butter, 1 egg, beaten, 1 Tbs. freshly grated horseradish
4 Tbs. Parmesan cheese, freshly grated
Cook potatoes in boiling water until fork tender; drain and place into a large mixing bowl.  Mash well and gradually add milk to potatoes as you are mixing; stir until smooth. Season potatoes with salt, pepper, and nutmeg; Stir in garlic, butter, egg, and horseradish. Place potatoes into baking dish and sprinkle Parmesan over top. Bake, uncovered, in preheated 375 degree oven for approx. 20 minutes or until hot throughout.

Now You're Cookin',
Chef Alli