#CorinCooking

 

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Introduction

Cooking has always been in my life. My earliest memory was entering the kitchen and having my mother ask me, if I wanted to learn to cook. My reply was cooking is for girls. After making what was to be a huge yet beneficial mistake. My mother made it my chore to get in the kitchen, and learn to cook one meal a day. It was the best lesson ever. It taught me to read a recipe and replicate it by my early teenage years. By the time i had reached high school I was not only able to cook for myself, I could cook for my whole family. 

This lesson carried me well into college and moving out into my own apartment. These simple step recipes can easily be made and manipulated later to adapt to your favorite flavors. 

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Appetizers

 

 

 

 

 

 

 

 

 

 

 

 

Brie Stuffed Baked Mushroom Caps

Serves 4

Ingredients

  • 1 dozen medium white mushrooms (cleaned and dried)
  • ½ Brie Wheel
  • ¼ cup bread crumbs
  • 4 tablespoon oil
  • 2 tablespoon chopped garlic
  • ½ teaspoon salt

 

Preheat oven to 450* degrees F.

Remove stems from mushrooms and lay mushrooms out on cookie sheet

Finely Chop stems and mix In a large bowl with ¼ cup bread crumbs, oil, chopped garlic and salt.

Cut teaspoons sized pieces of brie and fill into each mushroom cap. And top with a spoon full of bread crumb mixture.

Bake for 20 minutes, Or until breading has golden brown color.

Allow to cool for about 2 minutes. 3 mushroom caps to a serving. Enjoy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Deep Fried Lasagna Rolls

Serves 10-18

 

  • 1 box Lasagna Noodles
  • 1 Pound  ground beef
  • 2 cups mozzarella cheese
  • 2  jars tomato sauce
  • 3 tablespoons garlic
  • 4 large eggs
  • 2 cups bread crumbs or panko
  • ¼ cup Parmesan cheese
  • 1 dozen tooth picks

 

In a large pot boil lasagna noodles till al dente or almost done but pliable.

Brown ground beef with 2 tablespoons garlic. Drain off oil and allow to cool.

Beat together 4 large eggs in a wide bowl. And in a plate fill with breadcrumbs or panko.

On a sheet of parchment paper or oil sprayed aluminum foil lay out one lasagna roll. With length away from you or as diagrammed below.

 

Top with up to 2 tablespoons of ground beef. Not too much as you want to be able to roll the lasagna noodle into a roll.

Dot the top of meat with tomato sauce using a teaspoon. Remember to think minimal as you don’t want an overly runny noodle to go into hot oil.

Sprinkle mozzarella cheese evenly.  Making sure to leave ¼ inch at end empty of all ingredients. So when you roll the lasagna noodle up this allows space to insert toothpick and not have a messy end.

After inserting tooth pick. Dredge in egg and then in panko ensure to get full even coverage.

 Set on a tray and repeat all 18 noodle before frying. Compile all the dredged lasagna rolls on a tray

Using a deep fryer and basket . Arrange two lasagna rolls in the basket before putting into hot oil bath.

Fry till breadcrumbs or panko are a deep golden brown.  Try not to over crowd the deep fryer for optimal crunch.  Remove from deep fryer and place on tray covered with paper towels to absorb excess oil to cool as you fry the other rolls.

In a medium saucepan warm 2 cups tomato sauce and garlic till hot.

Serve lasagna rolls warm with garlic tomato sauce to dip.

Enjoy.

 

 

 

 

 

 

 

 

 

 

 

 

 

Fried Ravioli

Serves 4-6

  • Olive oil, for frying
  • 1 cup butter milk
  • 2 cups Italian seasoned breadcrumbs
  • 1(24 count) store bought cheese ravioli
  • 1⁄4 cup freshly grated Parmesan cheese
  • 2 tablespoon garlic powder added to store brought sauce
  • store bought marinara sauce, heated, for dipping

DIRECTIONS

  1. Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
  2. While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls.
  3. Working in batches, dip ravioli in buttermilk to coat completely. Allow excess buttermilk to drip back into the bowl.
  4. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
  5. When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes.
  6. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
  7. Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.
 

Party Pizza Dip

Serves 4-6 people

  • 8oz cream cheese
  • ¾ cup milk
  • ¼ cup parmesan cheese
  • 2 cups mozzarella cheese
  • ¼ cup tomato sauce
  • 1 tablespoon minced or chopped garlic
  • 6-8 pepperoni slices
  • Toast points for dipping

Preheat oven 450* degrees

In a medium sauce pan on medium heat add ¾ cup milk, chopped garlic and cream cheese stir till creamy and melted add parmesan cheese.

Place melted milk and cream cheese mixture into oven safe dish.

Top with tomato sauce and mozzarella cheese.  Top with pepperoni.

Place in oven at 450* till melted and bubbly serve with toasted toast points. 

 

 

 

 

 

 

 

 

 

 

Salmon Ceviche Cups

 

Ingredients

  • 2 pounds salmon, cut into 1/4-inch cubes
  • 1 medium white onion, finely chopped
  • 5 ripe plum tomatoes, seeded and finely chopped
  • 2 chili peppers, seeded and finely chopped
  • 1/2 cup fresh cilantro leaves, chopped
  • 1 tablespoon chopped garlic
  • The juice of 2 limes
  • The juice of 1 lemon
  • Salt to taste
  • Small Flour or Corn Tortillas

Directions:

  1. Combine all ingredients (except tortillas) in a medium glass or plastic, bowl. Cover with plastic wrap and refrigerate for at least 3 hours, stirring every hour.
  2. Preheat oven to 425* degrees F.
  3. Using a large muffin pan flipped over. Top muffin wells with tortillas and bake for 2-4 minutes.
  4. Allow tortilla cups to cool.
  5. Fill tortilla cups with salmon ceviche. 

 

 

 

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Breakfast Recipes

 

 

 

 

 

 

 

 

 

 

 

 

 

Bacon and Egg Oven Pop-ems

6 Servings

 

  • 1 Dozen Eggs
  • 12 Slices Bacon or Canadian Ham Precooked.
  • 1 sliced or diced scallion or small onion
  • Dough Ball*
  • 2 ½ tablespoons melted butter
  • Pinch of salt

 

Preheat Oven to 425* degrees F.

Roll Dough ball out on floured surface using a cookie cutter or a cup top, separate 12 evenly sized dough circles from the mass dough ball. Using a muffin tin sprayed with cooking spray insert the 12 dough circles into each muffin well. Using your fingers press dough upward and outward in muffin wells to make a whole in the dough or form a cup. After assembling the twelve cups brush with melted butter along sides and bottom.  Crack one egg in each muffin well and top with diced scallion. Crumble  on bacon strip per cup (or chopped Canadian ham).  Sprinkle each cup lightly with salt.

Bake for 25 minutes or until cups are golden brown and egg is firm in the center.

 

*Dough Recipe  (yields three Large dough Balls)

In a mixer combine

3 ½ cups lukewarm water

1 tablespoon granulated yeast

3 tablespoon sugar

¼ cup oil

7 cups all purpose flour

On medium high setting add all ingredients minus the flour.  Run for 2 minutes and cup per cup add the flour until dough ball forms. In a greased large bowl roll dough into bowl and cover with plastic wrap. Refrigerate for a minimum of 2 hours before use. 

 

 

 

Breakfast Apple Oat Muffins

 

Ingredients

  • 2 cups old-fashioned or quick-cooking oats
  • 11/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 3/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1 cup buttermilk
  • 2 tbsp. vegetable oil
  • 1 large egg
  • 1 cup shredded Golden Delicious or Granny Smith apples
  • ½ cup walnuts

Directions

  1. Preheat oven to 400 degrees F. Grease 12 standard muffin-pan cups. In large bowl, combine oats, flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
  2. In medium bowl, with fork, beat buttermilk, oil, and egg until well blended; stir in shredded apples. Add apple mixture to flour mixture, and stir just until flour mixture is moistened (batter will be very thick and lumpy). Stir in chopped walnuts.
  3. Spoon batter into prepared muffin-pan cups. Bake 23 to 25 minutes or until muffins begin to brown and toothpick inserted in center of muffins comes out clean. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later.
 

 

 

 

 

 

 

 

 

 

 

 

Cheesy Veggie Frittata

 

Serves 4-6

 

  • 6 Large Eggs
  • 1/4 cup veggies (Spinach) (Brocolli) (mushrooms)
  • 1/2 cup meltable cheese ( i prefer a mix blend of chedder and asiago)
  • 2 tbsp butter
  • pinch of salt and garlic powder

 

Preheat oven to 375*

In a large frying pan add butter on medium heat. Lightly brown vegetables.

Scramble 6 eggs, add salt and garlic powder to taste.

Add cheese to egg mixture and pour over half cooked vegetables.

Usa spatula to draw eggs of rim or edge of pan. cook no more then a minute.

 

Put pan in oven at 375* for about 8 to ten minutes.

The frittata should be firm but not overly browned on top.

Allow to cool for a minute before removing from pan and serving.

Best served with a rustic bread. or simple toast point for a more classy look and feel.

 

 

 

 

 

 

 

 

 

 

Peanut Butter & Jelly French toast rolls

 

Serves 4

Ingredients

  • 8 slices of white bread
  • 3 eggs  scrambled with dash of cinnamon
  • Peanut Butter
  • Jelly – I prefer raspberry
  • Oil to fry
  • 2 bananas
  • Powdered sugar
  • 8 tooth picks

 

 

Roll using a rolling pin eight slices of white bread to very thin.

Spread Peanut butter in thin one tablespoon per slice serving across the inside of slice

Top with thin layers of jelly. Almost like making a one bread peanut butter sandwich.

Tightly roll sandwich and use toothpick to pinch closure. Assemble all the eight rolls before prepping to fry.

Scramble the three eggs in a bowl deep enough to coat all eight rolls one at a time. Coat sandwich in egg  and cinnamon .

Heat pan with oil and fry till golden brown.

Serve warm.

 

 

 

 

 

 

 

 

 

 

Zesty Eggs in the Hole

 

Serves 2

 

Ingredients:

  • 2 slices bread
  • 2 eggs
  • 2 tablespoon room temperature butter
  • 2 tablespoon shredded cheese
  • ¼ cup shredded lettuce
  • ½ dices plum tomato
  • 2 tablespoon salsa

Directions:

 

Use a cookie cutter or cup, remove two circles from the inner slices of bread

Spread one tablespoon butter on both slices of bread, (one side only).

In a large skillet on medium high add 1 tablespoon butter and lay both slices of bread in pan. Crack one egg at a time and lay into the inner circles of bread, cook for 1-2 minutes or until egg is set enough to flip over.

Flip both pieces of toast and top each with one tablespoon of shredded cheese.

Cook for an additional minute to ensure egg is well cooked.

Remove from heat, top with shredded lettuce, 1 tablespoon salsa and diced tomato.

Enjoy.

 

 

 

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Lunch Recipes

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Dinner Recipes

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Dessert Recipes

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