Best of the Midwest Recipe Contest

Photo - http://www.midwestliving.com/recipe/chocolate-hazelnut-cream-cheese-puffs/

I was so excited to hear that my original recipe, Chocolate Hazelnut Cream Cheese Puffs, is a finalist in the Midwest Living Magazine's fourth annual "Best of the Midwest" Recipe Contest.  The recipe is featured in this month's (March/April) magazine on page 24.  It's fun to see my name and recipe in print.  I also won $300.00!  These cream puffs with the creamy filling of cream cheese and chocolate hazelnut are DELICIOUS!

Ingredients

• 1 cup water
• 1/2 cup butter, cut into eight pieces
• 1/4 teaspoon salt
• 1 cup all- purpose flour
• 4 eggs
• 1 8 - ounce package cream cheese, softened
• 2/3 cup chocolate-hazelnut spread 
• 1 8 - ounce carton frozen whipped dessert topping, thawed

directions

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
2. For pastry: In a medium saucepan combine the water, butter, and salt. Bring to boiling. Immediately add flour all at once; stir vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well after each addition.
3. Drop 12 heaping tablespoons of dough onto prepared baking sheet. Bake for 30 to 40 minutes or until golden brown and firm. Prick puffs with a sharp knife to allow steam to escape. Transfer to a wire rack; let cool.
4. For filling: In a medium bowl, combine the cream cheese and 1/3 cup of the chocolate-hazelnut spread. Beat with an electric mixer on medium speed until well combined. Fold in the whipped topping until combined. Cover and chill until serving.
5. Just before serving, cut tops from puffs; remove soft dough from inside. Spoon about 1/3 cup filling into bottom half of puff. Replace top half.
6. Place the remaining 1/3 cup chocolate-hazelnut spread in a small microwave-safe bowl. Microwave on 100% (high) power for 30 to 45 seconds or until softened, stirring once. Using a spoon, drizzle spread over puffs. Serve immediately; refrigerate leftovers.

http://www.midwestliving.com/recipe/chocolate-hazelnut-cream-cheese-puffs/

Orange Glazed Salmon

I'm not a salmon lover but I have to say, this salmon is so good.  It helps that it's rubbed with a sweet/spicy rub and covered in an orange glaze. When buying salmon, I've found, I like to buy it fresh the day I'm serving it.  My local grocery store has a great fresh fish section and the fish always smells fresh not fishy.  I served this salmon dish with rice pilaf, snap peas and an orange and red onion side salad, it's was a perfect meal!

2 tablespoons Cajun spice
1 teaspoon brown sugar (I used 2 teaspoons)
4 skinless salmon fillets (6 oz. each)
2 tablespoons vegetable oil
1/3 cup orange marmalade
1 tablespoon fresh lime juice

• 1.   Combine Cajun spice, sugar, and salt in a small bowl.  Lightly rub over all surfaces of fillets. (I didn't use all the rub as my salmon fillets were small)

  
  

  2.   Saute fillets in oil in a large nonstick skillet over medium-high heat for 3 to 4 minutes. Turn and saute an additional 2 to 3 minutes.

  
  

  3.   Blend marmalade and lime juice; swirl in pan until melted. Carefully turn fish to glaze on all sides. Fish is done when it begins to flake when tested with a fork.  (I put a lid on the pan for a couple minutes at the end just to make sure the inside was cooked through as my fillets were on the thick side)
• serves 4
  
  recipe adapted from  the magazine "Cuisine at home"

Orange & Red Onion Salad

I got this magazine in the mail called "Cuisine at home".   It's filled with so many delicious looking recipes, a photo for every recipe and no ads.  I already subscribe to a two magazines, "Cooks Illustrated" and "Cook's Country", which were Christmas gifts that I love but I could always use one more.  I spend my evenings looking at recipes, searching for the next  recipe to try.   So far, I've made a few recipes from this issue and they've all been keepers.  This salad is one that I'll be making again and again.  Isn't it pretty?  It's delicious too!  This recipe only make 2 side salads but you can easily double or quadruple.   I served this salad along side Orange Glazed Salmon and rice pilaf.  My daughter was over for dinner and she said, "So good!" and then I didn't hear a peep out of her until her plate was empty.  I'll be sharing the salmon recipe soon!    

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  • 2 tablespoons red wine vinegar
  • 1 tablespoons honey
  • 1/2 teaspoon Dijon Mustard
  • Juice of 1/2 an orange
  • 3 tablespoon olive oil
  • Salt and Black Pepper to taste
  • 1 navel orange, peeled, sliced into rounds
  • 1/4 cup thinly sliced red onion
  • 1/4 cup slivered almonds
  • 1 tsp butter
  • 2 tsp sugar
  • pinch of cayenne or to taste
  • 2 cups mesclun salad mix
  • Minced fresh chives (I didn't use but I will in the summer when I grow chives in my herb garden)
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  1. Whisk together vinegar, honey, Dijon, and orange juice in a small bowl for the vinaigrette. Drizzle in oil, whisking until emulsified. Season with salt and black pepper.
  1. Marinate orange and onion slices in vinaigrette in a shallow dish for 10 minutes.
  1. Toast almonds in butter in a small nonstick skillet over medium heat. When almonds are barely golden, add sugar, salt, and cayenne. Continue cooking , stirring constantly, until almonds are browned and coated with sugar. Transfer nuts to a plate to cool.
  1. To assemble, arrange greens on a platter; top with orange and onion slices, and desired amount of vinaigrette. Sprinkle with chives (if you use) and candied almonds.