A Yummy Recipe from a restaurant in Hawaii

I had some cut lemons left over from last weekends catering job that needed to get used and I absolutely hate to throw anything away, so.... I decided to try my orange bread recipe with lemons. :) 

My sister in law gave me this recipe years ago. I’m not sure where Fritzie got it, but it is a unique recipe and I love it. Everyone makes zucchini bread, pumpkin bread, etc, but I've never had another bread like this one other than this recipe. This makes very dense but moist bread. Serve it with honey butter or cream cheese. It also freezes well, as most sweet breads do.  

I think I'll add a lemon glaze too. to give it a little more flair. :) 

STEWARTS ORANGE BREAD

From Stewarts Café in Waikiki, Hawaii

4 cups flour

1 2/3 cup sugar

2 TB baking powder

½ tsp salt

2 eggs

½ cup oil

1 ½ cups milk

1 orange finely ground skin and all to make 1 cup

Mix first four ingredients and set aside.

In a stand mixer beat eggs until thick.

Slowly add oil and beat one minute.

Combine ground orange with dry ingredients alternately with the milk, beating well after each addition.

Divide into 2 greased and floured loaf pans.

Let rest for 20 minutes while oven heats to 400.

Bake for about 20 minutes or until loaves have risen to the top of the pans and started to brown slightly.

Turn oven down to 300 and continue to bake for an additional 30 – 40 minutes or until done.

Allow to stand in the pans for 10 minutes before removing them to a wire rack to cool completely.

Spinach and Chicken Puff Pastry Braid

I had some spinach left over from my catering job last weekend and was in the mood to make one of the braids I used to do. I first learned about this method when I was selling Pampered Chef years ago. They used crescent roll dough, but when I had my restaurant, I did the same basic thing, but with puff pastry dough since we had it on hand for our strudels. I used purchased dough. Didn't want to take the time or effort to make it from scratch.

I tried to take lots of pictures so you can see the process for those of you who like detailed tutorials. :)

Spinach and Chicken Puff Pastry Braid

1 pkg. frozen puff pastry ( I used Pepperidge Farm brand)
3 boneless skinless chicken breasts
1 cup fresh spinach, chopped
1/4 cup thinly sliced red onion
1/4 cup diced green pepper
1/4 cup diced tomato
1/4 cup sour cream
1 - 2 cups shredded cheese (I used cheddar)

• Thaw the puff pastry.
• Boil the chicken breasts. Cool slightly, then shred.
• Take one of the puff pastry sheets and place on baking sheet dusted with a little flour.
• Roll out into a rectangle.
• Sprinkle half the cheese over center section of the pastry.
• Top with the veggies and dot with the sour cream.
• Sprinkle the remaining cheese (to taste) over the veggies.

braiding method

• Make slits from the long edges up to the filling.
• Begin braiding by bringing one strip over center of filling, then alternate with the opposite strip.
• Repeat until the entire filling is covered .
• Tuck ends in and under.

• Sprinkle with a little more cheese if desired. I don't think you can ever have too much cheese. lol

Before baking

                                                                                                                                                     
Bake in preheated oven at 375 for 35-45 minutes or until crust is golden and filling is bubbly.

filling covers most of surface

Here is another way of forming this meal.
Instead of a braid, cover the entire pastry with the filling (same amounts).
Starting at the long edge, roll up as you would for cinnamon rolls.
Tuck the ends in and under.
Finish as with the braid.

This method is not quite as pretty as the braid, but it is less fuss if you are into quick and easy.

not as pretty as the braid :)

Experiment with changing the meat, cheeses and veggies in this recipe to fit whatever you have in the fridge and what you mood is.
I've used broccoli finely chopped, ham, pepper jack cheese, Parmesan, red peppers, sun dried tomatoes etc.
Options are as endless as your imagination.

I often have brought one of the braids to a church potluck.
I am always amazed how people oooh and ahhhh over this dish.
Presentation is everything ladies! (and gents, lol)
This doesn't take any longer to assemble than a regular casserole, yet it appears "fancy".

Another option for forming dough is to make the roll, then form into a circle on a round pizza pan.
You can bake as is, or make slits along the top with a sharp knife or kitchen sheers. This allows the filling to show thru the top after baking and is more visually pleasing than a plain roll.

Have fun!!

Cranberry Stuffed Pork Chops with Butternut Squash Ravoili

 I came up with this pork chop recipe on the spur of the moment. I felt like trying something different. I had some new grape seed oils from Wildtree and wanted to experiment with the flavors.  And I found some nice thick loin chops that begged to be stuffed. I’m not a fan of bread stuffing so I decided to branch out and try something new. This was the result. One of those "let's see what I have on hand "recipes. lol

The ravioli recipe is an adaptation from the recipe for Butternut Squash, Sage and Goat Cheese Ravioli with Hazelnut Brown Butter Sauce found in the Gourmet Cookbook edited by Ruth Reichl, published by Houghten Mifflin. This is one of my very favorite cook books. I really didn't change a lot in the recipe, mainly just streamlined it and substituted a few ingredients. 

CRANBERRY STUFFED PORK CHOPS

4 thick cut lean pork loin chops

½ cup onion diced

½ cup green pepper diced

1/3 cup dried cranberries chopped

1 TB Wildtree garlic grape seed oil

1 tsp Wildtree lemon grape seed oil

½  cup burgundy cooking wine, divided

Sauté the onion and peppers in the oils until tender and golden.

Add the cranberries and ¼ cup burgundy cooking wine.

Simmer for 5 minutes.

Remove from heat.

Season the meat with salt and pepper to taste.

Make a pocket by cutting a slit in the chop almost slicing it in half horizontally, but do not completely sever.

Divide the filling between the chops.

Place in an 8x8 baking dish.

Add another ¼ cup burgundy wine and place in oven 400 for 30-45 minutes or until chips are no longer pink. 

BUTTERNUT SQUASH RAVIOLI

2 cups cooked, mashed butternut squash

½  cup diced onion

1 clove garlic, minced

1 ½ tsp ground sage

1 TB butter

Salt and pepper to taste

1/3 cup grated Parmesan/Romano blend or 3 oz goat cheese

2 pkg. won ton wrappers

½ cup butter

1/3 cup hazelnuts or pine nuts.

To cook squash, cut in half and scoop out the seeds and pulp.

Place cut side down on plate and add ¼ cup water.

Microwave on high about 20 minutes or until tender.

Scoop out the flesh and mash as you would potatoes.

While squash is cooking, sauté the onion, garlic and sage in the butter until onion is tender and golden.

Add the squash to the onions and blend well.

Stir in the cheese.

Take a won ton wrapper and place 1 TB filling in center. Wet edges with water and top with another wrapper. Press edges to seal, making sure to let all air bubbles escape so they don’t pop open while cooking.  Cut off excess with a cookie cutter if you like. Or you may just use one wrapper and fold into triangle.

Set aside on kitchen towel (not terry cloth) to dry slightly.

Be sure to keep the remaining won ton wrapper covered. They dry out quickly.

Bring 6 quarts salted water to a boil. Drop ravioli into boiling water in batches and cook about 6 minutes, or until they float to the top and are tender.

Meanwhile, brown the nuts in the butter over medium heat until golden. As ravioli is done, toss with the nuts and butter. Keep covered and warm in the oven, adding the ravioli as it come out of the water.