Mexican Muffin Egg Cups November 8, 2018 by Jill Foucre Leave a Comment Mexican Muffin Egg Cups 2018-11-08 22:58:26 Yields 12 Print Ingredients 8 Eggs 3 tablespoons Milk 1/4 teaspoon Mojo Seasoning Blend* 1/2 teaspoon Salt 1/4 teaspoon Pepper 1/2 Can Green Mild Chilies 4 ounces Chorizo Sausage 3 Green Onions chopped 1/2 cups Finely chopped Red Pepper 1/3 cups Mexican Blend Shredded Cheese Instructions Preheat oven to 375. Whisk together first 6 ingredients. Sauté chorizo sausage until lightly browned. Next add red pepper and green onions and cook another minute. Add cooked sausage to egg mixture and pour into prepared muffin tins. (It is important to spray or line with paper/silicone liners or the eggs will stick.) Top with shredded cheese. Bake for 16-18 minutes until eggs are set. Top with chopped tomatoes and avocado for extra healthy benefit! Optional Garnish Ideas: Chopped Tomatoes, Avocado, Cilantro Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Croissant Baked French Toast August 2, 2018 by Jill Foucre Leave a Comment Croissant Baked French Toast 2018-08-02 13:00:28 Serves 6 Print Prep Time 10 min Cook Time 20 min Total Time 30 min Prep Time 10 min Cook Time 20 min Total Time 30 min Ingredients 6 butter croissants, cut into 2cm-thick slices 8 large eggs 2 cups cream 1 cup milk 2 Tablespoons granulated sugar 1 Teaspoon vanilla extract ¼ Teaspoon ground cinnamon ¼ Teaspoon ground nutmeg Salt Optional: berries, carmelized bananas or apples (see note below) Instructions Preheat the oven to 180ºC. Arrange the croissant slices in six mini cocottes, inserting a few slices of banana between each layer and finishing with the bread. In a large bowl, whisk the remaining French Toast ingredients until blended but not too bubbly. Pour the mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Bake for 10–15 minutes or until the pudding has puffed up slightly and is golden brown. Spoon optional berries, carmelized bananas or apples* onto each dessert and dust with icing sugar before serving. Notes For carmelized bananas or apples, combine the butter and sugar in a saucepan and stir over medium heat until golden brown. Add the sliced bananas or diced apples and stir through for 5 minutes until caramelized. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Savory Spring Dutch Baby May 24, 2018 by Jill Foucre Leave a Comment Savory Spring Dutch Baby 2018-05-24 14:01:46 Print Basic Dutch Baby 6 eggs 1 cup whole milk 1 stick unsalted butter 1 cup all purpose flour (or use gluten-free flour) salt and pepper to taste 2 tablespoons of Gruyere, grated Spring Toppings 1 bunch asparagus, sliced into bite-sized pieces 1 package baby bella mushrooms, sliced 1 package cherry tomatoes, sliced 1 cup walnuts 2 tablespoons of butter salt and pepper to taste 1/2 cup herbed goat cheese, crumbled Basic Dutch Baby Preheat oven to 425F, placing 12” cast iron pan inside oven. Place stick of butter in the cast iron pan and return the pan to the oven. Meanwhile, blend basic dutch baby ingredients, less the remaining butter, in a high-speed blender. Slowly add the remaining 2 tablespoons of butter to the mixture. Remove the cast iron from the oven and pour the batter into the hot pan, bake for 25 - 30 minutes, making sure not to open the oven door the first 20 minutes. Spring Toppings In a hot skillet, add butter and mushrooms. Bring the heat down to medium-high and cook until tender and just golden. Add the asparagus and cook until just tender. Salt and pepper to taste. Final Touches When the Dutch Baby is cooked, top it with the vegetables, and walnuts, top with goat cheese. Slice, Serve and Enjoy. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pepper, Bacon, and Sweet Potato Frittata May 7, 2018 by Jill Foucre Leave a Comment Pepper, Bacon, and Sweet Potato Frittata 2018-05-08 02:40:27 Print Ingredients 6 ounces thick cut bacon 2 large potatoes, one sweet and one Yukon gold or Red, cut into small dice 1 each, yellow, red, and orange pepper, small dice 1 onion, small dice Salt & Pepper 6 ounces arugula 9 large eggs 1 cup heavy cream 1/3 cup finely grated Parmesan Cheese 3 ½ ounces Goat cheese, crumbled (if desired) Instructions Preheat the oven to 425 degrees. In a large 12-inch skillet, add bacon, rendering fat and crisping bacon. Remove bacon, cool, chop and set aside. To the skillet with the bacon fat, add the potatoes, peppers, and onions. Sauté until translucent, about 10 minutes, seasoning with salt and pepper as you go. Add arugula and sauté until just wilted. Place the eggs, cream, and Parmesan in a bowl and whisk together to combine. Pour the egg mixture over the potato mixture. Cook the frittata at medium heat for about 10 minutes or until the egg is just about set around the edges. Top with goat cheese if using and transfer skillet to the oven for final 10-12 minutes to set and brown. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Strawberry Rhubarb Jam May 7, 2018 by Jill Foucre 4 Comments Strawberry Rhubarb Jam 2018-05-08 02:38:01 Print Ingredients 2 cups sliced rhubarb 1 cup fresh strawberries ¾ cup sugar 2 tablespoons lemon juice 1 tablespoon cornstarch 1 tablespoon water Instructions Add rhubarb, sugar and lemon juice to pressure cooker, stir to combine. Set pressure cooker. Stovetop Pressure Cooker: High 3 minutes / 10-minute release Electric Instant Pot: Pressure Cook / High / 5 minutes / 10-minute release Dutch oven, stove top: about 25-30 minutes In a small bowl, whisk together the cornstarch and water. Add to pressure cooker pot after the rhubarb has cooked and the pressure released. Bring to a boil using the sauté function for electric or medium high flame if stove top, stirring constantly. Jam should thicken. Stir in berries and remove from heat. Jam will continue to thicken as it cools. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/