Month: October 2024

Makes about 3-4 servings.  Serves well as a bed for seared scallops or steak. In a 2 quart pot, add the chopped fennel, potato, and chicken stock.  Bring mixture to a boil for 30 minutes.  Strain the liquid well (saving the stock for a future risotto stock).  In a food processor, puree the solids well.

 Courtesy of Taste of Home. 32 Servings In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Beat in the pumpkin, cinnamon, pumpkin pie spice, ginger and vanilla extract until blended. Refrigerate. Serve with gingersnaps.

Serves – 4 Preheat oven to 375°F.  Using a saute pan at medium heat, stir the olive oil, onions, zucchini, garlic and red pepper until just tender. Pre-grease sides and bottom of an oven-safe casserole dish. Place mixture in the casserole dish.  In a separate bowl, mix the eggs.  Then stir in the cottage cheese,… Continue reading Zucchini Casserole with Pizza Sauce

Serves 4 Pound the chicken breasts until 1/2″ to 3/8” thick.  Slice in half as an individual serving size.  In a bowl or large Ziploc, combine the mayonnaise, mustard and calabrian chillies.  Add the chicken into the mixture and marinate for 4-24 hours. Pre-heat the oven to 400F.  In a large frying pan at medium… Continue reading Chicken with Mayonnaise-Mustard Marinade

Boil potatoes for 12 minutes.  Drain and slice in half lengthwise.  Scoop out potato centers leaving 1/8” away from potato skin.      In a bowl, mix all remaining ingredients together.  Fill potato centers in manner of devil eggs.

Serves 8 In a large bowl, mix the cabbage, carrots, jalapenos, green onions.  In a separate bowl, stir the dressing ingredients together and pour over cabbage.  Mix to combine.

Serves 6-8 Using a 2 quart pan over medium-high heat, add butter and olive oil.  Add rice, onions, and garlic and stir to brown rice among the onions and garlic, about 4 minutes. Combine all other ingredients in the pan – chicken stock, tomato sauce, cumin, ancho chili, smoked paprika, salt.  Bring to a boil… Continue reading Mexican Rice

Mash ingredients together in small bowl.  Place in saran wrap to make sausage shape.  Refrigerate until use. Mix spices together.  Toast 3 Tbsp of the spices in a dry pan for 30 seconds to release aromatics.  Mash the butter and toasted spices together in a small bowl.  Place in saran wrap to make sausage shape. … Continue reading Compound butter – steak finishes

Serves 8-10 In a large sauce (4.5 Qt) pan over medium-high heat, brown the ground chuck & pork until no longer pink.  Strain and discard any excess grease and return to the pan.  Over medium heat, add the onions and continue the browning process until the onions are translucent.  Add the canned tomatoes, garlic, water,… Continue reading Chipotle Chili

Serves 4.  Modified Cordon Bleu recipe with NO Bleu cheese component and added mustard sauce finish. Preheat oven to 375F. Grease a cooking sheet lightly and set aside.  Pound each breast half until approximately 1/4” to 3/8” thick.  Cut in half (serving size) and add to each chicken – slice of ham, 1/6 of gruyere. … Continue reading Chicken Cordon Bleu