I really have no idea what a compote is.
I think it's like a jelly? But not as solid. And it's not really spread-able, but pour-able.
All I know is that it's good. By the spoonful, or on top of waffles or pancakes, or even ice cream.
I needed to use up the last of some berries I bought so I decided to throw sliced strawberries and blueberries into a pan, and cook it in a little orange juice and sugar and hey it turned out great. Really delicious. I can't wait for morning so I can make some waffles to top it with.
2 cups sliced strawberries
1-1/2 cups blueberries
1 orange, zest and juice
1/2 cup sugar
In a pan over medium heat, add juice, zest, sugar, 1 cup of blueberries and 1 cup of strawberries. Cook for 5-10 minutes until fruit mixture is bubbling and thickens. Remove from heat and add the remaining strawberries and blueberries. Serve right away or refrigerate for up to 3 days. Pour over waffles, pancakes, ice cream, or anything you want.
TGIF
Anyone who has read my blog for longer than 5 minutes knows that I'm a big fan of anything blended and sip-able. Just look here or here, or heck even here.
I was at Costco last week and I had a very strict shopping list to follow. I was supposed to only get the essentials, but when I passed all of the fruit, I just couldn't help myself. A 1-1/2 pound box of blueberries for only $5.00? Yeah, this was a no-brainer.
Blueberry Smoothie
1 cup blueberries (fresh or frozen)
1/2 cup 100% pomegranate juice
1/4 cup nonfat vanilla yogurt
1/2 tsp lemon zest
1/2 tsp fresh lemon juice
5 ice cubes
In a blender, combine the blueberries, pomegranate juice, yogurt, and lemon zest and juice, and blend until smooth. Add the ice cubes, and blend again until it is smooth.
This is a sexy smoothie. So simple, delicious, and healthy.
What's that you ask?
What is in this little puff pastry package?
THIS my friends, is what is inside the little puff pastry package.
Just look at it...
Tender chicken breast...
creamy spinach and artichoke spread...
Flaky puff pastry...
AND this recipe is made entirely out of using left overs in my fridge and freezer.
Need I go on?
Puff pastry is an awesome way to take a bunch of leftovers and roll it inside of puff pastry and make a meal out of it. I used, 2 cooked leftover chicken breasts, 2 sheets of puff pastry and some left over spinach and artichoke dip.
Unfold 2 sheets of puff pastry that has been thawed and place it on your work area. Next take a healthy spoonful of the spinach and artichoke mixture and spread it around the middle of the pastry. Make sure you leave a border so you can close this thing eventually.
Next place a chicken breast, either whole or shredded, on top of the spinach mixture, and then top with more of the spinach. Next, fold up each sheet into a little package and place it on a baking sheet, seam side down. Brush each chicken package entirely in egg wash. I use 1 egg mixed with a couple drops of water. Then make a few cuts through the top of the puff pastry so steam can escape, and then sprinkle with Parmesan cheese.
Bake the pockets at 400 degrees for 20-30 minutes, until the pastry is golden brown. Since we are using cooked chicken breast, all we are required to do is simply warm it through and brown the pastry. Dinner has never been simpler!
For the Spinach and Artichoke Spread:
8 oz cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 to 2 garlic cloves
3-4 large basil leaves
salt and pepper
1 package frozen chopped spinach, thawed and drained well
1 small jar artichoke hearts (not marinated)
Combine all ingredients in a food processor. Make sure everything is combined really well. If you want to eat this as just dip, place in a large ramekin or baking dish and sprinkle with shredded mozzarella cheese. Bake at 375 degrees for 30 minutes, until dip is bubbling and golden brown. Serve with crackers or sliced bread. Or use it by tossing with cooked pasta, or wrapped inside puff pastry with chicken like above :)
Yum.
I miss home a lot. Anytime I see something in the stores here in Chicago that is made from my home state of Oregon, I have to buy it. Even if I don't need another can of Oregon berries, another block of Tillamook cheese, or box of Oregon Chai.
The good thing is, I love berries, and cheese, and chai. But sometimes, you just run out of ways to use it. Ever had one of those days? You're standing there in front of your pantry, for a solid 30 minutes, just thinking..."what am I going to make with what's in here?"
I was finishing off the last of my Chai tea and decided I was going to make it into something yummy, French Toast. Who doesn't love French Toast? It is delicious bread, soaked in an eggy custard and then griddled to perfection. Served hot with a drizzle of sweet maple syrup, gosh. I will just give you a second to let your eyes roll into the back of your head while you think about this.
Chai Tea French Toast:
1/2 cup Chai concentrate
1 cup milk
4 eggs
1/4 tsp cinnamon
1 tsp vanilla
pinch of salt
12 slices French bread (or any day old bread)
Combine all ingredients but the bread, in a big bowl, whisking to incorporate everything. Next lay your slices of bread into the egg mixture and allow to soak while you heat up your griddle pan with lots of butter for the toast to swim around in. Cook the slices of toast over medium-low heat until golden brown and cooked through. Pile high with butter, syrup and powdered sugar, then dig in.
Yum.
Brunch is probably my favorite meal.
It's one of those meals where you can combine the sweetness of syrupy pancakes with the savory-ness of a steak omelet. It's still early in the day, and after leisurely eating and sipping your coffee you feel mentally prepared for what is to come with the day. Anything during this particular time of day would be good. I decided to make a really easy dish, by combining everything into ramekins and then letting the oven do the work for me, so I could grab my tea and relax while I wait for brunch to be ready.
Speaking of tea, I made some awesome Chai French Toast, which I will post soon. Stay tuned for that.
Brunch for 2--Baked Eggs in Tomato Sauce:
1 cup marinara sauce or your favorite brand tomato sauce
1 clove garlic, finely minced
4 eggs
1/2 cup grated Parmesan cheese
1 tbs olive oil
pinch of crushed red pepper flakes
2 tbs parsley, chopped
salt and pepper
In a saucepan, combine the olive oil and garlic. Cook garlic over medium heat for 30 seconds to 1 minute. Do not let this burn, you just don't want the garlic to be raw. Add the red pepper flakes and the pasta sauce, stirring to combine. Next divide the pasta sauce between two ramekins. Crack 2 eggs into each ramekin then top with salt, pepper, and the Parmesan cheese. Bake at 400 degrees for 15-20 minutes until eggs reached desired doneness. Top with parsley and serve hot with lots of buttered toast for dunking, if desired.
Good morning Sunshine.
