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  • Chef Paulette's Rosemary Peach Galette with Almonds

    Chef Paulette's Rosemary Peach Galette with Almonds

    Wednesday, July 27 2016 2:44 PM EDT2016-07-27 18:44:12 GMT
    Rosemary Peach Galette with Almonds For the crust: 1 cup flour 1 teaspoon sugar pinch salt 6 tablespoons cold butter, cut into cubes scant 1/4 cup cold white wine, or iced water For the filling: 4 peaches 1/3 cup sugar 2 sprigs rosemary, leaves minced, stems discarded 1/2 teaspoon nutmeg 2 teaspoons flour 1/4 cup sliced almonds, plus more for sprinkling 1 egg, beaten with a tablespoon of water 1/3 cup Demerara sugar or white sugar Preheat oven to 375 degrees F. In the...More >>
    Rosemary Peach Galette with Almonds For the crust: 1 cup flour 1 teaspoon sugar pinch salt 6 tablespoons cold butter, cut into cubes scant 1/4 cup cold white wine, or iced water For the filling: 4 peaches 1/3 cup sugar 2 sprigs rosemary, leaves minced, stems discarded 1/2 teaspoon nutmeg 2 teaspoons flour 1/4 cup sliced almonds, plus more for sprinkling 1 egg, beaten with a tablespoon of water 1/3 cup Demerara sugar or white sugar Preheat oven to 375 degrees F. In the...More >>
  • Pinewood Store & Kitchen's Pinto Bean Burgers

    Pinewood Store & Kitchen's Pinto Bean Burgers

    Monday, July 25 2016 10:22 AM EDT2016-07-25 14:22:49 GMT
    Pinewood Pinto Bean Burgers     1 cup cooked pinto beans     1/2 large onion, roughly chopped (about 1 cup)     4 tablespoons finely chopped fresh cilantro     1 small bell pepper diced     1 teaspoon sea salt     1 seeded & chopped jalapeno pepper     4 cloves of garlic     1 teaspoon cumin     1 teaspoon baking powder     4-6 table...More >>
    Pinewood Pinto Bean Burgers     1 cup cooked pinto beans     1/2 large onion, roughly chopped (about 1 cup)     4 tablespoons finely chopped fresh cilantro     1 small bell pepper diced     1 teaspoon sea salt     1 seeded & chopped jalapeno pepper     4 cloves of garlic     1 teaspoon cumin     1 teaspoon baking powder     4-6 table...More >>
  • Chef Paulette's Zucchini Fritters

    Chef Paulette's Zucchini Fritters

    Friday, July 22 2016 3:30 PM EDT2016-07-22 19:30:45 GMT
    Zucchini Fritters 2 medium zucchini 1 small yellow onion 1/4 cup flour 2-3 tablespoons grated parmigiano cheese 2 eggs, beaten salt & pepper to taste olive oil for sautéing Trim the stem end of the zucchini. Grate zucchini on the large holes of a box grater. Peel onion and grate on large holes of box grater. Combine grated zucchini & onion with the flour and cheese. Toss to coat. Add the eggs and combine well. Seasons with salt & pepper. Heat a thin film of olive...More >>
    Zucchini Fritters 2 medium zucchini 1 small yellow onion 1/4 cup flour 2-3 tablespoons grated parmigiano cheese 2 eggs, beaten salt & pepper to taste olive oil for sautéing Trim the stem end of the zucchini. Grate zucchini on the large holes of a box grater. Peel onion and grate on large holes of box grater. Combine grated zucchini & onion with the flour and cheese. Toss to coat. Add the eggs and combine well. Seasons with salt & pepper. Heat a thin film of olive...More >>
  • Chef Nick's No Cook Zucchini Lasagne

    Chef Nick's No Cook Zucchini Lasagne

    Monday, July 18 2016 12:40 PM EDT2016-07-18 16:40:00 GMT
    No Cook Zucchini Lasagne Serves 2-4 4 medium sized Zucchini 1 Cup ricotta cheese 1 Cup basil pesto 1 pint cherry tomatoes ¼ Cup fresh basil leaves salt and pepper With a mandolin or sharp chef knife slice zucchini lengthwise in thin strips and season with salt and pepper. Slice tomatoes in half. Season ricotta with salt and pepper. To assemble place one strip of zucchini, spread ricotta on top then add tomatoes and a drizzle of pesto. Repeat till you have about 3 layers of z...More >>
    No Cook Zucchini Lasagne Serves 2-4 4 medium sized Zucchini 1 Cup ricotta cheese 1 Cup basil pesto 1 pint cherry tomatoes ¼ Cup fresh basil leaves salt and pepper With a mandolin or sharp chef knife slice zucchini lengthwise in thin strips and season with salt and pepper. Slice tomatoes in half. Season ricotta with salt and pepper. To assemble place one strip of zucchini, spread ricotta on top then add tomatoes and a drizzle of pesto. Repeat till you have about 3 layers of z...More >>
  • Tennessee Beef Council Steak & Fresh Mozzarella Flatbread

    Tennessee Beef Council Steak & Fresh Mozzarella Flatbread

    Friday, July 15 2016 3:14 PM EDT2016-07-15 19:14:47 GMT
    Ingredients 1 to 1-1/4 pounds beef Top Sirloin Filets, cut 1 inch thick, tied     1-1/2 teaspoons lemon pepper     2 cups packed fresh baby spinach     1/4 pound fresh mozzarella cheese, cut into 1/2 inch pieces (3/4 cup)     2 tablespoons chopped fresh basil     1-1/2 teaspoons balsamic vinegar     4 naan breads (Indian flatbread) or pita breads INSTRUCTIONS FOR GRILLED STEAK AND FRES...More >>
    Ingredients 1 to 1-1/4 pounds beef Top Sirloin Filets, cut 1 inch thick, tied     1-1/2 teaspoons lemon pepper     2 cups packed fresh baby spinach     1/4 pound fresh mozzarella cheese, cut into 1/2 inch pieces (3/4 cup)     2 tablespoons chopped fresh basil     1-1/2 teaspoons balsamic vinegar     4 naan breads (Indian flatbread) or pita breads INSTRUCTIONS FOR GRILLED STEAK AND FRES...More >>
  • The Loveless Cafe's Best Ever Southern Peach Cobbler

    The Loveless Cafe's Best Ever Southern Peach Cobbler

    Thursday, July 14 2016 12:42 PM EDT2016-07-14 16:42:29 GMT
    The Loveless Cafe's Best Ever Southern Peach Cobbler Peach filling Ingredients 2.5 pounds peaches (peeled & sliced) 3/4 cup light brown sugar 1.5 teaspoons pumpkin pie spice 34 teaspoon ginger 1/4 cup corn starch 1 whole orange, zest & juice (remove seeds) Directions     Lightly grease a 2 quart oven-proof dish, set aside     ?Mix all dry ingredients together in a small bowl     Place peaches in a medium size bowl, pour zest an...More >>
    The Loveless Cafe's Best Ever Southern Peach Cobbler Peach filling Ingredients 2.5 pounds peaches (peeled & sliced) 3/4 cup light brown sugar 1.5 teaspoons pumpkin pie spice 34 teaspoon ginger 1/4 cup corn starch 1 whole orange, zest & juice (remove seeds) Directions     Lightly grease a 2 quart oven-proof dish, set aside     ?Mix all dry ingredients together in a small bowl     Place peaches in a medium size bowl, pour zest an...More >>
  • Pinewood Store & Kitchen's Downtown Pinewood Street Corn

    Pinewood Store & Kitchen's Downtown Pinewood Street Corn

    Monday, July 11 2016 4:38 PM EDT2016-07-11 20:38:37 GMT
    Downtown Pinewood Street Corn    6 ears of corn     1-cup veganaise mayo    2 tablespoons finely chopped chives    2 minced garlic cloves    2 teaspoons fresh limejuice    1-teaspoon chipotle chili powder or roasted chipotle chile    Salt and pepper PREPARATION In a food processor place all of your ingredients and puree until completely blended.      More >>
    Downtown Pinewood Street Corn    6 ears of corn     1-cup veganaise mayo    2 tablespoons finely chopped chives    2 minced garlic cloves    2 teaspoons fresh limejuice    1-teaspoon chipotle chili powder or roasted chipotle chile    Salt and pepper PREPARATION In a food processor place all of your ingredients and puree until completely blended.      More >>
  • The Draft Room Caribbean Jerk Shrimp Tacos

    The Draft Room Caribbean Jerk Shrimp Tacos

    Wednesday, July 6 2016 12:47 PM EDT2016-07-06 16:47:50 GMT
    The Draft Room Caribbean Jerk Shrimp Tacos Marinated and Grilled Caribbean Shrimp served in warm tortillas topped with Pineapple and Mango Salsa, Shredded Iceberg Lettuce, Creamy Avocado Sauce, Pico di Gallo; served with Southwestern Brown Rice Tacos: ·    Grill 6 jerk marinated butterfly shrimp (keep shrimp on skewer) for 2 minutes on each side (a total of 4 minutes) ·    Heat up 3 corn and flour tortilla shells on hot pan for 30 seconds &...More >>
    The Draft Room Caribbean Jerk Shrimp Tacos Marinated and Grilled Caribbean Shrimp served in warm tortillas topped with Pineapple and Mango Salsa, Shredded Iceberg Lettuce, Creamy Avocado Sauce, Pico di Gallo; served with Southwestern Brown Rice Tacos: ·    Grill 6 jerk marinated butterfly shrimp (keep shrimp on skewer) for 2 minutes on each side (a total of 4 minutes) ·    Heat up 3 corn and flour tortilla shells on hot pan for 30 seconds &...More >>
  • Rachel Holder's Red, White and Blue Infused Water

    Rachel Holder's Red, White and Blue Infused Water

    Friday, July 1 2016 12:00 PM EDT2016-07-01 16:00:11 GMT
    Red, White and Blue Infused Water Infused water is all the rage for both detoxing and weight loss...this version would be perfect for a backyard barbecue too! Ingredients: 1 cup chopped strawberries 1 cup fresh blueberries Pineapple cut into star shapes 1/2 cup fresh basil leaves Distilled water Ice Crush basil with hands to release flavor and place in bottom of glass pitcher. Fill pitcher with fruit and ice. Pour distilled water over fruit and ice and let it stand for up to a full...More >>
    Red, White and Blue Infused Water Infused water is all the rage for both detoxing and weight loss...this version would be perfect for a backyard barbecue too! Ingredients: 1 cup chopped strawberries 1 cup fresh blueberries Pineapple cut into star shapes 1/2 cup fresh basil leaves Distilled water Ice Crush basil with hands to release flavor and place in bottom of glass pitcher. Fill pitcher with fruit and ice. Pour distilled water over fruit and ice and let it stand for up to a full...More >>
  • Chef Nick's Spicy Grilled Watermelon

    Chef Nick's Spicy Grilled Watermelon

    Friday, July 1 2016 11:32 AM EDT2016-07-01 15:32:06 GMT
    Spicy Grilled Watermelon 1 Watermelon cut into ½ inch thick wedges 2 Serrano chili peppers ½ Cup fresh basil 2 limes juiced 2 tbsp sea salt Fresh cracked black pepper ¼ Cup extra virgin olive oil Heat grill or grill pan on high till smoking. Brush melon wedges with olive oil on both sides. Place on grill for 2 minutes per side till grill marks are showing. Remove and set aside. In food processor place basil leaves, chili, lime juice, olive oil, salt and pepper. ...More >>
    Spicy Grilled Watermelon 1 Watermelon cut into ½ inch thick wedges 2 Serrano chili peppers ½ Cup fresh basil 2 limes juiced 2 tbsp sea salt Fresh cracked black pepper ¼ Cup extra virgin olive oil Heat grill or grill pan on high till smoking. Brush melon wedges with olive oil on both sides. Place on grill for 2 minutes per side till grill marks are showing. Remove and set aside. In food processor place basil leaves, chili, lime juice, olive oil, salt and pepper. ...More >>
  • Daily Dish Cafe's Goat Cheese Cakes & Cranberry Vinaigrette

    Daily Dish Cafe's Goat Cheese Cakes & Cranberry Vinaigrette

    Thursday, June 30 2016 12:51 PM EDT2016-06-30 16:51:01 GMT
    COCONUT ENCRUSTED GOAT CHEESE CAKES 1/2 pound goat cheese 1/2 pound cream cheese 2 cups panko bread crumbs 1/2 cup shredded coconut 2 TBSP brown sugar pinch cayenne pepper 1 TBSP salt 1 tsp black pepper 1/2 cup seasoned flour (all purpose w salt 1 tsp salt and 1/4 tsp pepper) 3 eggs whipped w 1 oz water mix the goat and cream cheese together by hand until well blended and separate into 1oz cakes mix next 5 ingredients together for coconut breading dredge the cakes in the flour then...More >>
    COCONUT ENCRUSTED GOAT CHEESE CAKES 1/2 pound goat cheese 1/2 pound cream cheese 2 cups panko bread crumbs 1/2 cup shredded coconut 2 TBSP brown sugar pinch cayenne pepper 1 TBSP salt 1 tsp black pepper 1/2 cup seasoned flour (all purpose w salt 1 tsp salt and 1/4 tsp pepper) 3 eggs whipped w 1 oz water mix the goat and cream cheese together by hand until well blended and separate into 1oz cakes mix next 5 ingredients together for coconut breading dredge the cakes in the flour then...More >>
  • Chef Paulette's Pasta with Creamy Walnut Sauce

    Chef Paulette's Pasta with Creamy Walnut Sauce

    Wednesday, June 29 2016 12:27 PM EDT2016-06-29 16:27:39 GMT
    Pasta with Creamy Walnut Sauce 1 lb. pasta (spaghetti or any cut pasta)1 cup walnuts 2 cloves garlic, minced 1 oz crusty bread ½ cup milk ½ cup grated cheese (Pecorino Romano or Parmigiano) Drizzle of olive oil ½ cup heavy cream 2-3 teaspoons parsley, minced salt & pepper to taste Bring 4 quarts of water to a boil. Salt water. Drop in pasta and cook until al dente, tender, but not mushy. Drain and reserve a cup of the cooking water. Meanwhile make the sauce: ...More >>
    Pasta with Creamy Walnut Sauce 1 lb. pasta (spaghetti or any cut pasta)1 cup walnuts 2 cloves garlic, minced 1 oz crusty bread ½ cup milk ½ cup grated cheese (Pecorino Romano or Parmigiano) Drizzle of olive oil ½ cup heavy cream 2-3 teaspoons parsley, minced salt & pepper to taste Bring 4 quarts of water to a boil. Salt water. Drop in pasta and cook until al dente, tender, but not mushy. Drain and reserve a cup of the cooking water. Meanwhile make the sauce: ...More >>
  • Chef Nick's Marinated Summer Squash Salad

    Chef Nick's Marinated Summer Squash Salad

    Monday, June 27 2016 1:31 PM EDT2016-06-27 17:31:00 GMT
    Marinated Summer Squash Salad Serves 4-6 2 medium zucchini 2 medium yellow squash 1 garlic clove smashed 3 tbsp fresh lemon juice 3 tbsp extra virgin olive oil salt and pepper to taste 2 tbsp fresh mint and parsley finely chopped With a potato peeler slice squash as thinly as possible. Sprinkle with salt and let sit for 30 minutes. Rinse and drain on paper towels. Mix together oil and lemon juice. Season with salt and pepper. Toss with squash, cover and refrigerate for four to six ...More >>
    Marinated Summer Squash Salad Serves 4-6 2 medium zucchini 2 medium yellow squash 1 garlic clove smashed 3 tbsp fresh lemon juice 3 tbsp extra virgin olive oil salt and pepper to taste 2 tbsp fresh mint and parsley finely chopped With a potato peeler slice squash as thinly as possible. Sprinkle with salt and let sit for 30 minutes. Rinse and drain on paper towels. Mix together oil and lemon juice. Season with salt and pepper. Toss with squash, cover and refrigerate for four to six ...More >>
  • The Loveless Cafe's Hot Chicken

    The Loveless Cafe's Hot Chicken

    Friday, June 24 2016 2:44 PM EDT2016-06-24 18:44:52 GMT

    The Loveless Cafe's Hot Chicken Start with the Loveless Cafe's Famous Fried Chicken, toss it into our spicy hot sauce recipe and you have it ! The Loveless Cafe's Hot Chicken! SERVINGS: 4 The Loveless Cafe Famous Fried Chicken INGREDIENTS 1 tablespoon salt 1 whole fryer chicken (3 pounds or less, cut into eight pieces) 2 cups The Loveless Cafe Fried Chicken Breading vegetable oil for frying (soy, canola or peanut) DIRECTIONS 1. Cut chicken into eight pieces. 2. Rinse pieces in col...

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    The Loveless Cafe's Hot Chicken Start with the Loveless Cafe's Famous Fried Chicken, toss it into our spicy hot sauce recipe and you have it ! The Loveless Cafe's Hot Chicken! SERVINGS: 4 The Loveless Cafe Famous Fried Chicken INGREDIENTS 1 tablespoon salt 1 whole fryer chicken (3 pounds or less, cut into eight pieces) 2 cups The Loveless Cafe Fried Chicken Breading vegetable oil for frying (soy, canola or peanut) DIRECTIONS 1. Cut chicken into eight pieces. 2. Rinse pieces in col...

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  • Chef Jamie's Sweet Biscuits & Fresh Tennessee Strawberries

    Chef Jamie's Sweet Biscuits & Fresh Tennessee Strawberries

    Thursday, June 23 2016 12:05 PM EDT2016-06-23 16:05:35 GMT
    Sweet Biscuits with Fresh Tennessee Strawberries Serves 4-6 Sweet Biscuit ingredients: 2 - cups AP flour 4 - TBS (1/4 cup) organic granulated sugar, plus 1 TBS reserved 1 - TBS baking powder 1 - tsp salt ½ - cup COLD unsalted butter, cut in ½" pieces 1 - cup whole milk or buttermilk (+/-) Pre heat oven to 400 (or grill) Directions: 1.    Sift flour into bowl and add remaining dry ingredients (reserving 1 TBS sugar) stir to combine.   2. &nb...More >>
    Sweet Biscuits with Fresh Tennessee Strawberries Serves 4-6 Sweet Biscuit ingredients: 2 - cups AP flour 4 - TBS (1/4 cup) organic granulated sugar, plus 1 TBS reserved 1 - TBS baking powder 1 - tsp salt ½ - cup COLD unsalted butter, cut in ½" pieces 1 - cup whole milk or buttermilk (+/-) Pre heat oven to 400 (or grill) Directions: 1.    Sift flour into bowl and add remaining dry ingredients (reserving 1 TBS sugar) stir to combine.   2. &nb...More >>
  • Mee's Summer Salad Bites Appetizer

    Mee's Summer Salad Bites Appetizer

    Monday, June 20 2016 12:58 PM EDT2016-06-20 16:58:36 GMT
    Summer Salad Bites Appetizer 4 - 6 Large Strawberries 1 Large Cucumber 1 Small roll of goat cheese 6 Tablespoons of Balsamic Vinaigrette Slice your cucumber into about 16 ½ inch slices. Slice each strawberry into about 4 slices each - if your strawberries are smaller then you will need more strawberries. Spoon desired amount of goat cheese onto each cucumber slice. Drizzle balsamic vinaigrette on goat cheese and cucumbers and top with strawberry slices.     Balsami...More >>
    Summer Salad Bites Appetizer 4 - 6 Large Strawberries 1 Large Cucumber 1 Small roll of goat cheese 6 Tablespoons of Balsamic Vinaigrette Slice your cucumber into about 16 ½ inch slices. Slice each strawberry into about 4 slices each - if your strawberries are smaller then you will need more strawberries. Spoon desired amount of goat cheese onto each cucumber slice. Drizzle balsamic vinaigrette on goat cheese and cucumbers and top with strawberry slices.     Balsami...More >>
  • Chef Paulette's Easy Sausage & Peppers

    Chef Paulette's Easy Sausage & Peppers

    Friday, June 17 2016 5:47 PM EDT2016-06-17 21:47:41 GMT
    Ingredients 2-3 green and/or red bell peppers 1 large onion 6 Italian sausages drizzle of olive oil salt & pepper to taste Preheat oven to 400 degrees F. Line a sheet pan/baking pan with foil. Drizzle a little olive oil. Remove the stems and seeds from the peppers. Slice into 1/4-inch or 1/2-inch strips. Peel onion and slice into 1/4-inch or 1/2-inch strips. Toss peppers & onions with the oil. Cut each sausage into 4 pieces, add to the vegetables. Spread everything out ...More >>
    Ingredients 2-3 green and/or red bell peppers 1 large onion 6 Italian sausages drizzle of olive oil salt & pepper to taste Preheat oven to 400 degrees F. Line a sheet pan/baking pan with foil. Drizzle a little olive oil. Remove the stems and seeds from the peppers. Slice into 1/4-inch or 1/2-inch strips. Peel onion and slice into 1/4-inch or 1/2-inch strips. Toss peppers & onions with the oil. Cut each sausage into 4 pieces, add to the vegetables. Spread everything out ...More >>
  • Laura Lea Goldberg's Sesame Noodles

    Laura Lea Goldberg's Sesame Noodles

    Monday, June 13 2016 12:27 PM EDT2016-06-13 16:27:05 GMT
    Laura Lea Goldberg's Sesame Noodles INGREDIENTS ·    1 8 ounce box spaghetti noodles, cooked according to package directions ·    1/4 cup tahini paste ·    1/4 cup unsweetened unsalted peanut butter ·    1/4 cup toasted sesame oil ·    2 tablespoons low-sodium Tamari (sub soy sauce) ·    1 tablespoon honey ·    1 tablespoon sriracha...More >>
    Laura Lea Goldberg's Sesame Noodles INGREDIENTS ·    1 8 ounce box spaghetti noodles, cooked according to package directions ·    1/4 cup tahini paste ·    1/4 cup unsweetened unsalted peanut butter ·    1/4 cup toasted sesame oil ·    2 tablespoons low-sodium Tamari (sub soy sauce) ·    1 tablespoon honey ·    1 tablespoon sriracha...More >>
  • Chef Paulette's Katharine Hepburn's Brownies with Amaretto

    Chef Paulette's Katharine Hepburn's Brownies with Amaretto

    Friday, June 10 2016 3:43 PM EDT2016-06-10 19:43:22 GMT
    Ingredients 1 stick unsalted butter ½ cup cocoa 1 teaspoon instant espresso 2 eggs 1 teaspoon vanilla 1/2 teaspoon almond extract 2 tablespoons Amaretto 2/3 cup of sugar ¼ cup of flour 1 cup of chopped walnut pieces pinch salt Preheat oven to 325 degrees F. Melt butter in a small saucepan. Stir in the cocoa and espresso until smooth. Remove from heat and let cool a bit. Pour into a medium mixing bowl and whisk in the eggs, one at a time. Stir in vanilla, alm...More >>
    Ingredients 1 stick unsalted butter ½ cup cocoa 1 teaspoon instant espresso 2 eggs 1 teaspoon vanilla 1/2 teaspoon almond extract 2 tablespoons Amaretto 2/3 cup of sugar ¼ cup of flour 1 cup of chopped walnut pieces pinch salt Preheat oven to 325 degrees F. Melt butter in a small saucepan. Stir in the cocoa and espresso until smooth. Remove from heat and let cool a bit. Pour into a medium mixing bowl and whisk in the eggs, one at a time. Stir in vanilla, alm...More >>
  • Chef Nick's Zucchini Quickles

    Chef Nick's Zucchini Quickles

    Thursday, June 9 2016 2:36 PM EDT2016-06-09 18:36:53 GMT
    Ingredients 2 medium zucchini 2 cups apple cider vinegar 1 cup sugar 2 tsp sea salt 2 tbsp fennel fronds 1 tsp ground mustard Slice zucchini into 1/4 inch discs. Sprinkle with sea salt. Place in colander and cover with paper towel to remove as much liquid as possible. While zucchini is draining in a medium sauce pan heat vinegar and sugar till sugar is dissolved. Whisk in mustard and toss zucchini in mixture. Add fennel fronds refrigerate at least 2 hours and enjoy! More >>
    Ingredients 2 medium zucchini 2 cups apple cider vinegar 1 cup sugar 2 tsp sea salt 2 tbsp fennel fronds 1 tsp ground mustard Slice zucchini into 1/4 inch discs. Sprinkle with sea salt. Place in colander and cover with paper towel to remove as much liquid as possible. While zucchini is draining in a medium sauce pan heat vinegar and sugar till sugar is dissolved. Whisk in mustard and toss zucchini in mixture. Add fennel fronds refrigerate at least 2 hours and enjoy! More >>
  • Chef Jamie's Stuffed Summer Vegetables

    Chef Jamie's Stuffed Summer Vegetables

    Tuesday, June 7 2016 2:14 PM EDT2016-06-07 18:14:18 GMT
    Stuffed Summer Vegetables 4/6 - zucchini, tomatoes, etc. Fresh breadcrumbs, as needed. 2 Large eggs ½ cup Fresh Mushrooms, cleaned & coarsely chopped. 2 cloves Garlic, thinly sliced. 1 small shallot, finely diced. ¼ cup cherry tomatoes, chopped. 1 TBS fresh herbs of choice, finely chopped. ¼ cup Gruyere cheese, shredded. ½ cup Parmigiano Reggiano, grated. 1 cup +/- Chicken or Vegetable stock. Extra Virgin Olive Oil Kosher Salt & Fresh ground pepper...More >>
    Stuffed Summer Vegetables 4/6 - zucchini, tomatoes, etc. Fresh breadcrumbs, as needed. 2 Large eggs ½ cup Fresh Mushrooms, cleaned & coarsely chopped. 2 cloves Garlic, thinly sliced. 1 small shallot, finely diced. ¼ cup cherry tomatoes, chopped. 1 TBS fresh herbs of choice, finely chopped. ¼ cup Gruyere cheese, shredded. ½ cup Parmigiano Reggiano, grated. 1 cup +/- Chicken or Vegetable stock. Extra Virgin Olive Oil Kosher Salt & Fresh ground pepper...More >>
  • Mee McCormick's Pea & Cucumber Summer Salad

    Mee McCormick's Pea & Cucumber Summer Salad

    Monday, June 6 2016 12:27 PM EDT2016-06-06 16:27:13 GMT
    Pea & Cucumber Summer Salad 1 cup plain whole-milk Goats Milk yogurt 3 tablespoons fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup flat-leaf parsley leaves 1/4 cup finely shredded basil leaves Salt and freshly ground pepper 1 pound frozen baby peas, thawed 3 large seedless cucumbers (about 1 pound each)-peeled, halved lengthwise, seeded and sliced crosswise 1/2 inch thick In a large bowl, whisk the yogurt with the lemon juice and olive oil. Add the parsley and basil and se...More >>
    Pea & Cucumber Summer Salad 1 cup plain whole-milk Goats Milk yogurt 3 tablespoons fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup flat-leaf parsley leaves 1/4 cup finely shredded basil leaves Salt and freshly ground pepper 1 pound frozen baby peas, thawed 3 large seedless cucumbers (about 1 pound each)-peeled, halved lengthwise, seeded and sliced crosswise 1/2 inch thick In a large bowl, whisk the yogurt with the lemon juice and olive oil. Add the parsley and basil and se...More >>
  • Rachel Holder's Healthy Mexican Pizza

    Rachel Holder's Healthy Mexican Pizza

    Wednesday, June 1 2016 1:26 PM EDT2016-06-01 17:26:41 GMT
    Healthy Mexican Pizza Crust Sauce: 14 oz can chopped tomatoes 1 medium tomato, chopped 1 ¼ Tbsp tomato puree 1 garlic clove, minced ¼ onion, chopped Handful cilantro ¼ Tsp ground cumin Lime juice ½ of a pepper Salt & Pepper to taste Coriander oil (optional) Toppings for Oven: Cheese Tomatoes Jalepenos Corn Toppings after Oven: Beans Avocado Cilantro   1.       Prepare crust 2.       Bl...More >>
    Healthy Mexican Pizza Crust Sauce: 14 oz can chopped tomatoes 1 medium tomato, chopped 1 ¼ Tbsp tomato puree 1 garlic clove, minced ¼ onion, chopped Handful cilantro ¼ Tsp ground cumin Lime juice ½ of a pepper Salt & Pepper to taste Coriander oil (optional) Toppings for Oven: Cheese Tomatoes Jalepenos Corn Toppings after Oven: Beans Avocado Cilantro   1.       Prepare crust 2.       Bl...More >>
  • Chef Jamie's Poached Summer Fruit

    Chef Jamie's Poached Summer Fruit

    Tuesday, May 24 2016 2:16 PM EDT2016-05-24 18:16:12 GMT
    Poached Summer Fruit 4/6- fresh pears, or other fruit - cored.  Do not peel. 1 cup white wine - may substitute fruit juice ½ cup +/- sugar - may use honey or alternate sweetener 1 cinnamon stick ½ vanilla bean, opened & scraped - or ½ tsp. vanilla extract 1.    Combine all ingredients except fruit in large straight side saute pan large enough to hold fruit and liquid. 2.    Bring to a boil, reduce heat and simmer for 5 min...More >>
    Poached Summer Fruit 4/6- fresh pears, or other fruit - cored.  Do not peel. 1 cup white wine - may substitute fruit juice ½ cup +/- sugar - may use honey or alternate sweetener 1 cinnamon stick ½ vanilla bean, opened & scraped - or ½ tsp. vanilla extract 1.    Combine all ingredients except fruit in large straight side saute pan large enough to hold fruit and liquid. 2.    Bring to a boil, reduce heat and simmer for 5 min...More >>
  • Laura Lea Goldberg's Blueberry Coconut Morning Porridge

    Laura Lea Goldberg's Blueberry Coconut Morning Porridge

    Monday, May 23 2016 12:48 PM EDT2016-05-23 16:48:15 GMT
    Blueberry Coconut Morning Porridge ·    1/4 cup gluten-free rolled oats ·    2 tablespoons chia seeds ·    2 teaspoons unsweetened coconut flakes ·    1/3 cup organic blueberries ·    1/8 teaspoon cinnamon ·    1/8 teaspoon sea salt ·    1/4 teaspoon almond extract ·    1/2 generous cup coconut milk ·&nbs...More >>
    Blueberry Coconut Morning Porridge ·    1/4 cup gluten-free rolled oats ·    2 tablespoons chia seeds ·    2 teaspoons unsweetened coconut flakes ·    1/3 cup organic blueberries ·    1/8 teaspoon cinnamon ·    1/8 teaspoon sea salt ·    1/4 teaspoon almond extract ·    1/2 generous cup coconut milk ·&nbs...More >>
  • Chef Jeffrey Rhodes' Cheerwine Glazed Pork Belly Sandwich

    Chef Jeffrey Rhodes' Cheerwine Glazed Pork Belly Sandwich

    Friday, May 20 2016 12:07 PM EDT2016-05-20 16:07:58 GMT
    Cheerwine Glazed Pork Belly Sandwich Slow Cooked Pork Belly Cheerwine Honey Glaze Buttermilk Cheddar Green Goddess Dressing Arugula Ciabatta Bun Assemble all ingredients on bun and enjoy! Serve with black eyed peas salad for summer deliciousness! More >>
    Cheerwine Glazed Pork Belly Sandwich Slow Cooked Pork Belly Cheerwine Honey Glaze Buttermilk Cheddar Green Goddess Dressing Arugula Ciabatta Bun Assemble all ingredients on bun and enjoy! Serve with black eyed peas salad for summer deliciousness! More >>
  • Monterey Salka's Lomo Vasco

    Monterey Salka's Lomo Vasco

    Thursday, May 19 2016 11:44 AM EDT2016-05-19 15:44:10 GMT
    Lomo Vasco Serves 4-6 Ingredients 2 Pork Tenderloin (apx 1.25lb each) ½ lb Jamón Serrano ? c Manchego cheese, grated and divided in two 2 Granny Smith apples, small dice ½ c roasted, salted Marcona almonds, roughly crushed 3 Tbsp parsley leaves, roughly chopped 3 Tbsp Sherry Vinegar ¼ c honey (preferably orange blossom honey) 1 12oz can Roasted Piquillo Peppers 1 12oz can whole, peeled tomatoes 8 large cloves garlic, minced ¼ c shallot, minced &fra...More >>
    Lomo Vasco Serves 4-6 Ingredients 2 Pork Tenderloin (apx 1.25lb each) ½ lb Jamón Serrano ? c Manchego cheese, grated and divided in two 2 Granny Smith apples, small dice ½ c roasted, salted Marcona almonds, roughly crushed 3 Tbsp parsley leaves, roughly chopped 3 Tbsp Sherry Vinegar ¼ c honey (preferably orange blossom honey) 1 12oz can Roasted Piquillo Peppers 1 12oz can whole, peeled tomatoes 8 large cloves garlic, minced ¼ c shallot, minced &fra...More >>
  • Rachel Holder's Summer Corn Salsa

    Rachel Holder's Summer Corn Salsa

    Wednesday, May 18 2016 12:13 PM EDT2016-05-18 16:13:46 GMT
    Rachel Holder's Summer Corn Salsa 16 oz. White Corn 1 large poblano pepper. brushed with oil 1 small red onion (about 3/4 cup) 1 jalepeno pepper 1/2 cup cilantro Juice of 2 limes Juice of 1 lemon Pinch of sea salt 1. Roast pepper and set aside for 15 minutes 2. Meanwhile, chop red onion, jalepeno, and cilantro. Toss together in a bowl. 3. Peel outer layer of pablano skin off 4. Chop pepper and add to bowl of other ingredients 5. Add lime juice, lemon juice, and salt 6. Mix and serve...More >>
    Rachel Holder's Summer Corn Salsa 16 oz. White Corn 1 large poblano pepper. brushed with oil 1 small red onion (about 3/4 cup) 1 jalepeno pepper 1/2 cup cilantro Juice of 2 limes Juice of 1 lemon Pinch of sea salt 1. Roast pepper and set aside for 15 minutes 2. Meanwhile, chop red onion, jalepeno, and cilantro. Toss together in a bowl. 3. Peel outer layer of pablano skin off 4. Chop pepper and add to bowl of other ingredients 5. Add lime juice, lemon juice, and salt 6. Mix and serve...More >>
  • Chef Nick's Sweet And Savory Ricotta Bowls

    Chef Nick's Sweet And Savory Ricotta Bowls

    Tuesday, May 17 2016 11:41 AM EDT2016-05-17 15:41:07 GMT
    Sweet And Savory Ricotta Bowls Ricotta can be served with a variety of toppings to create a savory or sweet breakfast or dessert. Take 1 cup of whole milk ricotta and top with the following. Savory- Roasted garlic, extra virgin olive oil, fresh parsley, sunny side up egg, sea salt Sweet- Blueberry, raspberry, honey, lemon zest Slice banana, toasted almond, cranberry, maple syrup, cinnamon sugar More >>
    Sweet And Savory Ricotta Bowls Ricotta can be served with a variety of toppings to create a savory or sweet breakfast or dessert. Take 1 cup of whole milk ricotta and top with the following. Savory- Roasted garlic, extra virgin olive oil, fresh parsley, sunny side up egg, sea salt Sweet- Blueberry, raspberry, honey, lemon zest Slice banana, toasted almond, cranberry, maple syrup, cinnamon sugar More >>
  • Mee McCormick's Beet Hummus

    Mee McCormick's Beet Hummus

    Monday, May 16 2016 10:13 AM EDT2016-05-16 14:13:53 GMT

    Mee McCormick has got a super simple and healthy recipe for beet hummus!

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    Mee McCormick has got a super simple and healthy recipe for beet hummus!

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  • Chef Paulette's True Fettuccine Alfredo

    Chef Paulette's True Fettuccine Alfredo

    Friday, May 13 2016 12:41 PM EDT2016-05-13 16:41:08 GMT
    True Fettuccine Alfredo 1 lb. fettuccine ½ lb. unsalted butter (2 sticks), room temperature 2 - 2 ½ cups grated parmigiano salt & pepper to taste Fill a large pasta pot with water and bring to a boil. Add salt. Add fettuccine. Stir with a large fork (to keep strands from sticking together) until the water comes back to a boil. Meanwhile, slice the butter into thin pats and lay them out in the bottom of a large shallow serving bowl. Hold bowl over boiling water to so...More >>
    True Fettuccine Alfredo 1 lb. fettuccine ½ lb. unsalted butter (2 sticks), room temperature 2 - 2 ½ cups grated parmigiano salt & pepper to taste Fill a large pasta pot with water and bring to a boil. Add salt. Add fettuccine. Stir with a large fork (to keep strands from sticking together) until the water comes back to a boil. Meanwhile, slice the butter into thin pats and lay them out in the bottom of a large shallow serving bowl. Hold bowl over boiling water to so...More >>
  • Chef Michael's Spring Strawberry Trifle

    Chef Michael's Spring Strawberry Trifle

    Friday, May 13 2016 12:40 PM EDT2016-05-13 16:40:09 GMT
    Spring Strawberry Trifle 16 ounces cream cheese, softened 1/2 cups powdered sugar 12 ounces heavy cream, whipped to soft peaks. I use Hatcher 1 teaspoon vanilla 1 6oz. loaf French Brioche 3 quarts fresh local strawberries. My go to berries are from Delvin Farms. And they're organic. 1/4 cup sugar 2 tablespoons of fresh lemon juice Fresh mint Mix cream cheese and powdered sugar in a bowl until creamy. Fold in whipped cream and vanilla. Slice brioche into thin slices. Slice al...More >>
    Spring Strawberry Trifle 16 ounces cream cheese, softened 1/2 cups powdered sugar 12 ounces heavy cream, whipped to soft peaks. I use Hatcher 1 teaspoon vanilla 1 6oz. loaf French Brioche 3 quarts fresh local strawberries. My go to berries are from Delvin Farms. And they're organic. 1/4 cup sugar 2 tablespoons of fresh lemon juice Fresh mint Mix cream cheese and powdered sugar in a bowl until creamy. Fold in whipped cream and vanilla. Slice brioche into thin slices. Slice al...More >>
  • Chef Nick's Rotini With Green Pea Pesto

    Chef Nick's Rotini With Green Pea Pesto

    Tuesday, May 10 2016 9:33 AM EDT2016-05-10 13:33:59 GMT
    Rotini With Green Pea Pesto Serves 4-6 1 12 ounce package frozen peas 1 Pound rotini pasta 2 Large garlic cloves ½ Cup toasted pine nuts ½ Cup grated Parmesan cheese ½ Cup grated Pecorino Romano cheese 1/3 Cup extra virgin olive oil ¼ Cup fresh mint leaves Zest of 1 lemon Salt and pepper to taste In a colander run peas under hot water till defrosted. Toast pine nuts in a 350 degree oven till lightly toasted, about 8 minutes. Drop garlic in food processo...More >>
    Rotini With Green Pea Pesto Serves 4-6 1 12 ounce package frozen peas 1 Pound rotini pasta 2 Large garlic cloves ½ Cup toasted pine nuts ½ Cup grated Parmesan cheese ½ Cup grated Pecorino Romano cheese 1/3 Cup extra virgin olive oil ¼ Cup fresh mint leaves Zest of 1 lemon Salt and pepper to taste In a colander run peas under hot water till defrosted. Toast pine nuts in a 350 degree oven till lightly toasted, about 8 minutes. Drop garlic in food processo...More >>
  • Chef Jamie's Sweet Biscuits with Fresh Tennessee Strawberries

    Chef Jamie's Sweet Biscuits with Fresh Tennessee Strawberries

    Monday, May 9 2016 12:37 PM EDT2016-05-09 16:37:50 GMT

    Sweet Biscuits with Fresh Tennessee Strawberries Serves 4-6

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    Sweet Biscuits with Fresh Tennessee Strawberries Serves 4-6

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  • Mee McCormick's Stuffed Sweet Potatoes Thai Peanut Sauce

    Mee McCormick's Stuffed Sweet Potatoes Thai Peanut Sauce

    Monday, May 2 2016 12:43 PM EDT2016-05-02 16:43:03 GMT
    Stuffed Sweet Potatoes with a Thai Peanut Sauce          4-6 medium sized sweet potatoes     1 large head of broccoli, cut into bite-sized florets or frozen broccoli florets, steamed     1 cup cooked fresh or frozen green peas     1 cup of cooked green lentils     ½ cup creamy peanut butter     1 cup coconut milk (from a can, not a box)     2 cloves garlic &nb...More >>
    Stuffed Sweet Potatoes with a Thai Peanut Sauce          4-6 medium sized sweet potatoes     1 large head of broccoli, cut into bite-sized florets or frozen broccoli florets, steamed     1 cup cooked fresh or frozen green peas     1 cup of cooked green lentils     ½ cup creamy peanut butter     1 cup coconut milk (from a can, not a box)     2 cloves garlic &nb...More >>
  • Chef Paulette's Strawberry Shortcakes w Vanilla Glaze

    Chef Paulette's Strawberry Shortcakes w Vanilla Glaze

    Friday, April 29 2016 11:22 AM EDT2016-04-29 15:22:11 GMT
    Strawberry Shortcakes w Vanilla Glaze 2 cups flour 1 tablespoon baking powder 1 teaspoon salt 1/2 stick unsalted butter 2/3 cup milk 2 pints strawberries 1/4 sugar Preheat oven to 400 degrees F. In medium mixing bowl, whisk together the flour, baking powder and salt. Cut int he butter using a party cutter of two knives until butter is the size of peas. Add milk and mix with a large spoon, then knead into a smooth dough. Do not over-knead. You want some of this butter pieces to stay l...More >>
    Strawberry Shortcakes w Vanilla Glaze 2 cups flour 1 tablespoon baking powder 1 teaspoon salt 1/2 stick unsalted butter 2/3 cup milk 2 pints strawberries 1/4 sugar Preheat oven to 400 degrees F. In medium mixing bowl, whisk together the flour, baking powder and salt. Cut int he butter using a party cutter of two knives until butter is the size of peas. Add milk and mix with a large spoon, then knead into a smooth dough. Do not over-knead. You want some of this butter pieces to stay l...More >>
  • Chef Jamie's Perfect Roast Tenderloin

    Chef Jamie's Perfect Roast Tenderloin

    Thursday, April 28 2016 1:26 PM EDT2016-04-28 17:26:04 GMT
    Perfect Roast Tenderloin Ingredients: 1 - Whole Beef Tenderloin, trimmed - minimum 4 lbs. Olive Oil Kosher Salt (or any coarse salt) Fresh Cracked Black Pepper Butchers twine Marinade (optional): 1 - large Lemon, zest only (reserve lemon for another use) 4/5 - cloves Garlic, finely minced 2/3 - sprigs FRESH Rosemary, "leaves" removed and finely minced 1 - tsp. +/- Kosher Salt 1 - TBS. Olive Oil For the Marinade: 1.    Combine first three ingredients, top wi...More >>
    Perfect Roast Tenderloin Ingredients: 1 - Whole Beef Tenderloin, trimmed - minimum 4 lbs. Olive Oil Kosher Salt (or any coarse salt) Fresh Cracked Black Pepper Butchers twine Marinade (optional): 1 - large Lemon, zest only (reserve lemon for another use) 4/5 - cloves Garlic, finely minced 2/3 - sprigs FRESH Rosemary, "leaves" removed and finely minced 1 - tsp. +/- Kosher Salt 1 - TBS. Olive Oil For the Marinade: 1.    Combine first three ingredients, top wi...More >>
  • Chef Laura Lea's Actually Delicious Asian Salmon Cakes

    Chef Laura Lea's Actually Delicious Asian Salmon Cakes

    Tuesday, April 26 2016 1:02 PM EDT2016-04-26 17:02:11 GMT
    Chef Laura Lea's Actually Delicious Asian Salmon Cakes RECIPE ·  12 ounces canned wild salmon or cooked salmon ·  2 large eggs (rec. local/pastured) ·  1/2 cup almond flour ·  1 teaspoon sea salt ·  1 1/2 teaspoons toasted sesame oil ·  1 tablespoon fresh lemon juice ·  1 teaspoon freshly grated ginger (sub 1/4 teaspoon ground) ·  1 tablespoon low-sodium Tamari (sub soy sauce) ·&nbs...More >>
    Chef Laura Lea's Actually Delicious Asian Salmon Cakes RECIPE ·  12 ounces canned wild salmon or cooked salmon ·  2 large eggs (rec. local/pastured) ·  1/2 cup almond flour ·  1 teaspoon sea salt ·  1 1/2 teaspoons toasted sesame oil ·  1 tablespoon fresh lemon juice ·  1 teaspoon freshly grated ginger (sub 1/4 teaspoon ground) ·  1 tablespoon low-sodium Tamari (sub soy sauce) ·&nbs...More >>
  • Chef Paulette's Italian Grilled Cheese Sandwiches

    Chef Paulette's Italian Grilled Cheese Sandwiches

    Monday, April 25 2016 1:23 PM EDT2016-04-25 17:23:33 GMT
    Italian Grilled Cheese Sandwiches 12 slices Italian bread (cut on a diagonal) 6 thick-cut slices of fresh mozzarella cheese 1-2 cups arugula 1/2 cup minced sun-dried tomato 1/2 cup mayonnaise olive oil for drizzling lightly Heat a frying pan on the stove (works great with cast iron). Lightly bread mayo on one side of all the bread slices. When pan is hot, build a sandwich starting with 1 slice of bread, mayo side facing out. Layer a slice of mozzarella, top with a sprinkling of sun-...More >>
    Italian Grilled Cheese Sandwiches 12 slices Italian bread (cut on a diagonal) 6 thick-cut slices of fresh mozzarella cheese 1-2 cups arugula 1/2 cup minced sun-dried tomato 1/2 cup mayonnaise olive oil for drizzling lightly Heat a frying pan on the stove (works great with cast iron). Lightly bread mayo on one side of all the bread slices. When pan is hot, build a sandwich starting with 1 slice of bread, mayo side facing out. Layer a slice of mozzarella, top with a sprinkling of sun-...More >>
  • The Grilled Cheeserie's House Pickle Brine

    The Grilled Cheeserie's House Pickle Brine

    Friday, April 22 2016 1:01 PM EDT2016-04-22 17:01:17 GMT
    Cheeserie House Pickle Brine yield: 1 gallon of pickles 6# of Kirby or Small Pickling Cucumbers, Washed Well& Sliced on Mandeline, Medium Thickness (They will shrink to half that size once pickled) 1 gallons White Distilled Vinegar 1 Cups Kosher Salt ½ Cup Sugar ¾ Cup Smashed Garlic 3-4 Bay Leaves Dissolve Salt and Sugar in a just enough vinegar to cover Toast: 1 TBSP - Peppercorns 1 TBSP - Mustard Seeds 1 TBSP - Coriander Seed or Powder 1 TBSP - Fennel Seed 2 TB...More >>
    Cheeserie House Pickle Brine yield: 1 gallon of pickles 6# of Kirby or Small Pickling Cucumbers, Washed Well& Sliced on Mandeline, Medium Thickness (They will shrink to half that size once pickled) 1 gallons White Distilled Vinegar 1 Cups Kosher Salt ½ Cup Sugar ¾ Cup Smashed Garlic 3-4 Bay Leaves Dissolve Salt and Sugar in a just enough vinegar to cover Toast: 1 TBSP - Peppercorns 1 TBSP - Mustard Seeds 1 TBSP - Coriander Seed or Powder 1 TBSP - Fennel Seed 2 TB...More >>
  • Daily Dish Cafe's Shrimp and Grits with Tasso Ham Gravy

    Daily Dish Cafe's Shrimp and Grits with Tasso Ham Gravy

    Thursday, April 21 2016 12:01 PM EDT2016-04-21 16:01:58 GMT
    Shrimp and Grits with Tasso Ham Gravy Jalapeno cheddar grits 1 cup quick grits 3.5 cups chicken stock 1 cup shredded cheddar 2 TBSP butter minced jalapeno(to taste) Tasso Ham Gravy 16 peeled and deveined raw shrimp 2 TBSP Butter ½ cup diced tasso ham ½ cup diced yellow onion ½ cup diced bell peppers ½ cup diced tomatoes 1tsp minced garlic 1 tsp fresh thyme 2 tsp cajun seasoning 2 cups chicken stock ½ cup heavy cream 2TBSP chopped parsley salt and p...More >>
    Shrimp and Grits with Tasso Ham Gravy Jalapeno cheddar grits 1 cup quick grits 3.5 cups chicken stock 1 cup shredded cheddar 2 TBSP butter minced jalapeno(to taste) Tasso Ham Gravy 16 peeled and deveined raw shrimp 2 TBSP Butter ½ cup diced tasso ham ½ cup diced yellow onion ½ cup diced bell peppers ½ cup diced tomatoes 1tsp minced garlic 1 tsp fresh thyme 2 tsp cajun seasoning 2 cups chicken stock ½ cup heavy cream 2TBSP chopped parsley salt and p...More >>
  • Chef Nick's Pappardelle with Arugula and Prosciutto

    Chef Nick's Pappardelle with Arugula and Prosciutto

    Wednesday, April 20 2016 9:26 AM EDT2016-04-20 13:26:28 GMT
    Pappardelle with Arugula and Prosciutto ½ pound Pappardelle or fettuccine Sea salt 2 tbsp extra virgin olive oil 2 tbsp butter 2 leeks, white and pale green parts only, halved and sliced thinly ¼ cup fresh chopped chives 2 tsp lemon zest 1 bunch arugula 1/3 cup grated parmesan Fresh ground black pepper 3 slices prosciutto Cook pasta in large pot of salted boiling water. In a large skillet heat olive oil and butter together over medium heat. Add sliced le...More >>
    Pappardelle with Arugula and Prosciutto ½ pound Pappardelle or fettuccine Sea salt 2 tbsp extra virgin olive oil 2 tbsp butter 2 leeks, white and pale green parts only, halved and sliced thinly ¼ cup fresh chopped chives 2 tsp lemon zest 1 bunch arugula 1/3 cup grated parmesan Fresh ground black pepper 3 slices prosciutto Cook pasta in large pot of salted boiling water. In a large skillet heat olive oil and butter together over medium heat. Add sliced le...More >>
  • Chef Paulette's Mediterranean Potato-Cod Cakes

    Chef Paulette's Mediterranean Potato-Cod Cakes

    Friday, April 8 2016 2:35 PM EDT2016-04-08 18:35:30 GMT
    Mediterranean Potato-Cod Cakes 20 ounces cod fillet (about 4 filets) 20 ounces baking potato (about 3 medium potatoes) 1 small onion, peeled and grated 1 garlic clove, peeled and grated 1/4 cup parsley leaves, minced 4 eggs 1/2 cup panko salt & pepper to taste olive oil for frying Peel the potatoes and quarter them. Place them in a medium saucepan and add cool water to cover. Salt water. Bring potatoes to a boil and cook until tender. Drain thoroughly. Let potatoes cool complete...More >>
    Mediterranean Potato-Cod Cakes 20 ounces cod fillet (about 4 filets) 20 ounces baking potato (about 3 medium potatoes) 1 small onion, peeled and grated 1 garlic clove, peeled and grated 1/4 cup parsley leaves, minced 4 eggs 1/2 cup panko salt & pepper to taste olive oil for frying Peel the potatoes and quarter them. Place them in a medium saucepan and add cool water to cover. Salt water. Bring potatoes to a boil and cook until tender. Drain thoroughly. Let potatoes cool complete...More >>
  • Mee McCormick's Pan Fried Sweet & Spicy Chickpeas

    Mee McCormick's Pan Fried Sweet & Spicy Chickpeas

    Monday, April 4 2016 1:56 PM EDT2016-04-04 17:56:21 GMT
    Pan Fried Sweet & Spicy Chickpeas         2 teaspoons of smoked paprika 1 teaspoon of cayenne pepper (use more depending on your HOT level) 6 tablespoons of coconut oil 2 15-oz. cans of chickpeas or 4 cups of fresh cooked chickpeas 2 tablespoons of coconut sugar or honey Sea salt Grated zest of lime If you using canned chickpeas be sure to rinse them well and pat them dry. Combine paprika, cayenne, sea salt and honey or coconut sugar in a bowl. Set...More >>
    Pan Fried Sweet & Spicy Chickpeas         2 teaspoons of smoked paprika 1 teaspoon of cayenne pepper (use more depending on your HOT level) 6 tablespoons of coconut oil 2 15-oz. cans of chickpeas or 4 cups of fresh cooked chickpeas 2 tablespoons of coconut sugar or honey Sea salt Grated zest of lime If you using canned chickpeas be sure to rinse them well and pat them dry. Combine paprika, cayenne, sea salt and honey or coconut sugar in a bowl. Set...More >>
  • Chef Paulette's Pasta w Roasted Zucchini & Peppers

    Chef Paulette's Pasta w Roasted Zucchini & Peppers

    Monday, April 4 2016 1:55 PM EDT2016-04-04 17:55:12 GMT
    Pasta w Roasted Zucchini & Peppers 2 zucchini, cut into bite-sized dice 2 red bell peppers, trimmed, seeds removed, cut into small dice 1 small onion, peeled and trimmed cut into small dice 1 lb. cut pasta, ziti, penne, or your favorite salt & pepper to taste 1/3 cup grated parmigiano 4-5 basil leaves, torn Preheat oven to 400 degrees F. Line a sheet pan with foil, lightly coat with olive oil. Spread out cut zucchini, pepper, and onion in one layer and drizzle a little oliv...More >>
    Pasta w Roasted Zucchini & Peppers 2 zucchini, cut into bite-sized dice 2 red bell peppers, trimmed, seeds removed, cut into small dice 1 small onion, peeled and trimmed cut into small dice 1 lb. cut pasta, ziti, penne, or your favorite salt & pepper to taste 1/3 cup grated parmigiano 4-5 basil leaves, torn Preheat oven to 400 degrees F. Line a sheet pan with foil, lightly coat with olive oil. Spread out cut zucchini, pepper, and onion in one layer and drizzle a little oliv...More >>
  • Chef Paulette's Macedonia

    Chef Paulette's Macedonia

    Thursday, March 24 2016 2:31 PM EDT2016-03-24 18:31:47 GMT
    Macedonia- Seasonal Fruit w Lemon & Orange Mascarpone 1 cup sliced strawberries 1 cup blueberries 1 cup slices seedless grapes 1 pears, peeled, cored, cut into bite-sized pieces 1 orange, segments cut into bite-sized pieces zest & juice of 1 lemon 2-3 teaspoons sugar Toss fruit together in a large mixing bowl. Add the sugar, lemon juice and zest. Toss well to coat fruit. Let sit at room temp or refrigerated for at least 1 hour for flavors to combine. For the topping: zest a...More >>
    Macedonia- Seasonal Fruit w Lemon & Orange Mascarpone 1 cup sliced strawberries 1 cup blueberries 1 cup slices seedless grapes 1 pears, peeled, cored, cut into bite-sized pieces 1 orange, segments cut into bite-sized pieces zest & juice of 1 lemon 2-3 teaspoons sugar Toss fruit together in a large mixing bowl. Add the sugar, lemon juice and zest. Toss well to coat fruit. Let sit at room temp or refrigerated for at least 1 hour for flavors to combine. For the topping: zest a...More >>
  • Chef Jamie's Herb Baked Eggs

    Chef Jamie's Herb Baked Eggs

    Tuesday, March 22 2016 4:57 PM EDT2016-03-22 20:57:32 GMT
    Herb Baked Eggs 1/4 teaspoon minced fresh garlic 1/4 teaspoon minced fresh thyme leaves 1/4 teaspoon minced fresh rosemary leaves 1 tablespoon minced fresh parsley 1 tablespoon freshly grated Parmesan 6 extra-large eggs 2 tablespoons heavy cream 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper Toasted French bread or brioche, for serving Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat. Combine the garlic, thyme, rosemary, pa...More >>
    Herb Baked Eggs 1/4 teaspoon minced fresh garlic 1/4 teaspoon minced fresh thyme leaves 1/4 teaspoon minced fresh rosemary leaves 1 tablespoon minced fresh parsley 1 tablespoon freshly grated Parmesan 6 extra-large eggs 2 tablespoons heavy cream 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper Toasted French bread or brioche, for serving Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat. Combine the garlic, thyme, rosemary, pa...More >>
  • Mee McCormick's Strawberry Vinaigrette

    Mee McCormick's Strawberry Vinaigrette

    Monday, March 21 2016 2:29 PM EDT2016-03-21 18:29:43 GMT
    Strawberry Vinaigrette 2 cups fresh or frozen organic strawberries (to puree) 1 cup of fresh organic strawberries (to slice & serve on salad) 2 tablespoons honey or coconut nectar 2 tablespoons rice vinegar or apple cider vinegar 2 tablespoons olive oil 1/4 teaspoon sea salt 1/4 teaspoon ground black pepper      Salad Ingredients ¼ cup of crumbled goat cheese ¼ cup of chopped fresh mint 6 cups of fresh organic spinach ¼ cup of pine nuts or sunfl...More >>
    Strawberry Vinaigrette 2 cups fresh or frozen organic strawberries (to puree) 1 cup of fresh organic strawberries (to slice & serve on salad) 2 tablespoons honey or coconut nectar 2 tablespoons rice vinegar or apple cider vinegar 2 tablespoons olive oil 1/4 teaspoon sea salt 1/4 teaspoon ground black pepper      Salad Ingredients ¼ cup of crumbled goat cheese ¼ cup of chopped fresh mint 6 cups of fresh organic spinach ¼ cup of pine nuts or sunfl...More >>
  • Chef Paulette's Mini Jam Pastries

    Chef Paulette's Mini Jam Pastries

    Friday, March 18 2016 12:59 PM EDT2016-03-18 16:59:55 GMT
    Mini Jam Pastries For the cream cheese dough: 2 ounces cream cheese 1/2 stick unsalted butter 1/2 cup flour pinch salt For the chocolate cream cheese dough: 2 ounces cream cheese 1/2 stick unsalted butter 1/2 cup flour pinch salt 1/4 cup cocoa 2 teaspoons sugar 1/2 cup jam strawberry, apricot, orange, or your favorite 1/4 cup powdered sugar Preheat oven to 350 degrees F. Pulse the ingredients for each dough separately in a food processor until large dough curds form. Pull togethe...More >>
    Mini Jam Pastries For the cream cheese dough: 2 ounces cream cheese 1/2 stick unsalted butter 1/2 cup flour pinch salt For the chocolate cream cheese dough: 2 ounces cream cheese 1/2 stick unsalted butter 1/2 cup flour pinch salt 1/4 cup cocoa 2 teaspoons sugar 1/2 cup jam strawberry, apricot, orange, or your favorite 1/4 cup powdered sugar Preheat oven to 350 degrees F. Pulse the ingredients for each dough separately in a food processor until large dough curds form. Pull togethe...More >>
  • Chef Jamie's Shepherd's Pie & Mashed Potatoes

    Chef Jamie's Shepherd's Pie & Mashed Potatoes

    Tuesday, March 15 2016 1:24 PM EDT2016-03-15 17:24:22 GMT
    Shepherd's Pie 1 - recipe Classic Mashed Potatoes, add the following: 1 - egg yolk ¼  - cup Irish Cheddar, such as Kerry Gold Filling: 1 - cup chopped onion 2 - carrots, peeled and diced small* 2 - cloves garlic, minced 1 ½ - pounds ground lamb, alternately you can use beef, pork or a combination 1 - tsp. kosher salt 2 tablespoons all-purpose flour 1 - TBS tomato paste 1 - cup Beef or Chicken stock 1 - tsp. Pick a Peppa or Worcestershire sauce 2 - tsp. finely chopp...More >>
    Shepherd's Pie 1 - recipe Classic Mashed Potatoes, add the following: 1 - egg yolk ¼  - cup Irish Cheddar, such as Kerry Gold Filling: 1 - cup chopped onion 2 - carrots, peeled and diced small* 2 - cloves garlic, minced 1 ½ - pounds ground lamb, alternately you can use beef, pork or a combination 1 - tsp. kosher salt 2 tablespoons all-purpose flour 1 - TBS tomato paste 1 - cup Beef or Chicken stock 1 - tsp. Pick a Peppa or Worcestershire sauce 2 - tsp. finely chopp...More >>
  • Chef Paulette's Eggplant Rollatini

    Chef Paulette's Eggplant Rollatini

    Friday, March 11 2016 2:10 PM EST2016-03-11 19:10:23 GMT
    Eggplant Rollatini w Mozzarella & Cherry Tomatoes 2 medium eggplants 1/2 lb. mozzarella, grated or sliced into thin strips 1 lb. ricotta 1/4 lb. provolone cheese, grated or sliced into tin strips 2 cups cherry tomatoes 1/4 cup breadcrumbs 1/4 cup grated parmigiano 2-3 sprigs parsley, leaves minced, stems discarded salt & pepper to taste olive oil for drizzling and brushing Preheat oven 400 degrees. Cut off the bottoms and stems of the eggplants. Peel them using a vegetable p...More >>
    Eggplant Rollatini w Mozzarella & Cherry Tomatoes 2 medium eggplants 1/2 lb. mozzarella, grated or sliced into thin strips 1 lb. ricotta 1/4 lb. provolone cheese, grated or sliced into tin strips 2 cups cherry tomatoes 1/4 cup breadcrumbs 1/4 cup grated parmigiano 2-3 sprigs parsley, leaves minced, stems discarded salt & pepper to taste olive oil for drizzling and brushing Preheat oven 400 degrees. Cut off the bottoms and stems of the eggplants. Peel them using a vegetable p...More >>
  • Chef Jamie's Perfect Mac N Cheese

    Chef Jamie's Perfect Mac N Cheese

    Wednesday, March 9 2016 1:26 PM EST2016-03-09 18:26:32 GMT
    Perfect Mac N Cheese 8 tablespoons (½ cup or 1 stick) unsalted butter, plus extra for dish 1 - small shallot, fine dice 1 or 2 - large cloves garlic, thinly sliced - OR - fine mince ½ - cup AP flour 5 ½ - cups  +/- WHOLE milk 2 teaspoons kosher salt ¼  - teaspoon freshly grated nutmeg ¼ - teaspoon cayenne pepper 6 - cups +/- grated cheese* 1-pound macaroni; I prefer Orecchiette, Elbow is traditional 2 TBS salt for pasta water ½ cup ...More >>
    Perfect Mac N Cheese 8 tablespoons (½ cup or 1 stick) unsalted butter, plus extra for dish 1 - small shallot, fine dice 1 or 2 - large cloves garlic, thinly sliced - OR - fine mince ½ - cup AP flour 5 ½ - cups  +/- WHOLE milk 2 teaspoons kosher salt ¼  - teaspoon freshly grated nutmeg ¼ - teaspoon cayenne pepper 6 - cups +/- grated cheese* 1-pound macaroni; I prefer Orecchiette, Elbow is traditional 2 TBS salt for pasta water ½ cup ...More >>
  • Chef Paulette's Garlic-Sauteed Broccoli w Sun-Dried Tomato

    Chef Paulette's Garlic-Sauteed Broccoli w Sun-Dried Tomato

    Tuesday, March 8 2016 1:24 PM EST2016-03-08 18:24:35 GMT
    Garlic-Sauteed Broccoli w Sun-Dried Tomato 1 head broccoli, stems removed, cut into florets 2 cloves garlic, peeled and thinly sliced 1/4 cup olive oil 1/2 cup minced sun-dried tomatoes 1/4 cup grated parmigiano salt & pepper to taste Fill a large saucepan halfway with water. Bring to a boil. Salt water lightly. Add broccoli florets and simmer for about 3-4 minutes until crisp-tender. Drain and rinse under cold water to stop the cooking. Heat the oil in a large sauté pan....More >>
    Garlic-Sauteed Broccoli w Sun-Dried Tomato 1 head broccoli, stems removed, cut into florets 2 cloves garlic, peeled and thinly sliced 1/4 cup olive oil 1/2 cup minced sun-dried tomatoes 1/4 cup grated parmigiano salt & pepper to taste Fill a large saucepan halfway with water. Bring to a boil. Salt water lightly. Add broccoli florets and simmer for about 3-4 minutes until crisp-tender. Drain and rinse under cold water to stop the cooking. Heat the oil in a large sauté pan....More >>
  • Mee Mccormick's No Cook Chocolate Pudding

    Mee Mccormick's No Cook Chocolate Pudding

    Monday, March 7 2016 1:38 PM EST2016-03-07 18:38:00 GMT
    Delicious No Cook Chocolate Pudding That's Good Fo'Us! 1/2 cup of chia seeds 2 cups of coconut milk ½ cup of Honey or Coconut Nectar or Maple Syrup 4 tablespoons pure cacao powder or pure cocoa powder 1 Quart Mason Jar with a lid Instructions: Pour all ingredients into mason jar close lid tightly & shake really well making sure everything is blended. Chill in the refrigerator for 2-3 hours and serve. I love to use this pudding as a parfait with raspberries and coconut whi...More >>
    Delicious No Cook Chocolate Pudding That's Good Fo'Us! 1/2 cup of chia seeds 2 cups of coconut milk ½ cup of Honey or Coconut Nectar or Maple Syrup 4 tablespoons pure cacao powder or pure cocoa powder 1 Quart Mason Jar with a lid Instructions: Pour all ingredients into mason jar close lid tightly & shake really well making sure everything is blended. Chill in the refrigerator for 2-3 hours and serve. I love to use this pudding as a parfait with raspberries and coconut whi...More >>
  • Rachel Holder's Cilantro Lime Chicken with Homemade Pico de Gallo

    Rachel Holder's Cilantro Lime Chicken with Homemade Pico de Gallo

    Friday, March 4 2016 1:41 PM EST2016-03-04 18:41:26 GMT
    Cilantro Lime Chicken with Homemade Pico de Gallo Ingredients: For the chicken: 1 tablespoon coconut oil 2 chicken breast 1/2 lemon 1/2 lime 1/4 cup cilantro 1/4 cup of lemon pepper poultry seasoning Dash smoked paprika, salt, pepper Directions: Cut chicken as desired (I normally do strips and cut as much fat off as you can). Put in pan seasoning it with lemon pepper seasoning, paprika, salt, and pepper on medium to high heat with coconut oil. Cook thoroughly, and drain when fini...More >>
    Cilantro Lime Chicken with Homemade Pico de Gallo Ingredients: For the chicken: 1 tablespoon coconut oil 2 chicken breast 1/2 lemon 1/2 lime 1/4 cup cilantro 1/4 cup of lemon pepper poultry seasoning Dash smoked paprika, salt, pepper Directions: Cut chicken as desired (I normally do strips and cut as much fat off as you can). Put in pan seasoning it with lemon pepper seasoning, paprika, salt, and pepper on medium to high heat with coconut oil. Cook thoroughly, and drain when fini...More >>
  • Eastland Cafe's Croquettes

    Eastland Cafe's Croquettes

    Thursday, March 3 2016 2:32 PM EST2016-03-03 19:32:38 GMT
    Croquettes 2 braised chicken leg quarters 2 shallots small diced fresh thyme 3 tablespoons extra virgin olive oil 1 tablespoon apple cider vinegar Agrodolce sauce 3 cups red wine vinegar 1.5 cups sugar 1 shallot diced 1/4 cup honey 1/2 cup dried currants 1 tablespoon chopped rosemary More >>
    Croquettes 2 braised chicken leg quarters 2 shallots small diced fresh thyme 3 tablespoons extra virgin olive oil 1 tablespoon apple cider vinegar Agrodolce sauce 3 cups red wine vinegar 1.5 cups sugar 1 shallot diced 1/4 cup honey 1/2 cup dried currants 1 tablespoon chopped rosemary More >>
  • Laura Lea Goldberg's Veggie Pecan "Sausage" Patties

    Laura Lea Goldberg's Veggie Pecan "Sausage" Patties

    Tuesday, March 1 2016 2:47 PM EST2016-03-01 19:47:02 GMT
    Veggie Pecan "Sausage" Patties 2 tablespoons flax meal 1 1/2 cups raw pecans 1 teaspoon fresh minced rosemary 2 tablespoons olive oil 8 ounce package organic tempeh, cut into 2 inch cubes 1 tablespoon maple syrup 1 tablespoon low-sodium Tamari (sub soy sauce) 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon paprika 1/2 teaspoon sea salt   INSTRUCTIONS Place flax meal in a bowl with 6 tablespoons water. Set aside. Heat oven to 350 degrees F. Add rosemary and ...More >>
    Veggie Pecan "Sausage" Patties 2 tablespoons flax meal 1 1/2 cups raw pecans 1 teaspoon fresh minced rosemary 2 tablespoons olive oil 8 ounce package organic tempeh, cut into 2 inch cubes 1 tablespoon maple syrup 1 tablespoon low-sodium Tamari (sub soy sauce) 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon paprika 1/2 teaspoon sea salt   INSTRUCTIONS Place flax meal in a bowl with 6 tablespoons water. Set aside. Heat oven to 350 degrees F. Add rosemary and ...More >>
  • Harvest at Homestead Manor's Shrimp & Grits

    Harvest at Homestead Manor's Shrimp & Grits

    Tuesday, March 1 2016 1:23 PM EST2016-03-01 18:23:49 GMT
    Shrimp & Grits (for 6 people) Dylan Morrison, Chef de Cuisine HOW TO MAKE THE RISOTTO 1.5 Cups arborio rice 2 shallots diced 6 Cups corn stock 3 ears of corn 1/2 C white wine 1/3 C parmesan 4 T butter   With a tablespoon of Extra Virgin Olive Oil bring the pan up to medium heat with shallots, after cooking for 1 minute. Stir to keep from burning, and add rice. After stirring to coat with oil and toasting the rice, add white wine. Once rice has soaked up wine, add stock in at...More >>
    Shrimp & Grits (for 6 people) Dylan Morrison, Chef de Cuisine HOW TO MAKE THE RISOTTO 1.5 Cups arborio rice 2 shallots diced 6 Cups corn stock 3 ears of corn 1/2 C white wine 1/3 C parmesan 4 T butter   With a tablespoon of Extra Virgin Olive Oil bring the pan up to medium heat with shallots, after cooking for 1 minute. Stir to keep from burning, and add rice. After stirring to coat with oil and toasting the rice, add white wine. Once rice has soaked up wine, add stock in at...More >>
  • Chef Paulette's Ricotta Gnocchi w/ String Beans & Arugula Pesto

    Chef Paulette's Ricotta Gnocchi w/ String Beans & Arugula Pesto

    Monday, February 29 2016 12:13 PM EST2016-02-29 17:13:52 GMT
    Ricotta Gnocchi w/ String Beans & Arugula Pesto For the gnocchi: 1 lb. ricotta ¾ cup grated parmigiano salt & pepper to taste 1 ¼ cups flour 1 lb. string beans, rinsed, tipped, cut into bite-sized pieces For the Pesto: 1 cup baby arugula 1 cup flat parsley leaves 2 garlic cloves, rough chopped ½ cup olive oil salt & pepper to taste ½ cup grated parmigiano or pecorino Make the gnocchi: In a large bowl, mix together the ricotta, grated cheese, a...More >>
    Ricotta Gnocchi w/ String Beans & Arugula Pesto For the gnocchi: 1 lb. ricotta ¾ cup grated parmigiano salt & pepper to taste 1 ¼ cups flour 1 lb. string beans, rinsed, tipped, cut into bite-sized pieces For the Pesto: 1 cup baby arugula 1 cup flat parsley leaves 2 garlic cloves, rough chopped ½ cup olive oil salt & pepper to taste ½ cup grated parmigiano or pecorino Make the gnocchi: In a large bowl, mix together the ricotta, grated cheese, a...More >>
  • Chef Jamie's Jambalaya

    Chef Jamie's Jambalaya

    Friday, February 26 2016 3:08 PM EST2016-02-26 20:08:02 GMT
    JAMBALAYA SERVES 4-6 2 lb. chicken thighs and / or breasts* cut bite size (approximately 1" cube). 2 lb. Andouille sausage, sliced approximately ¼".  If Andouille is not available you can substitute Smoked Sausage, adjust cayene to compensate. 3 cups Long grain white rice. 4.5 - 5 cups chicken stock - store bought such as Kitchen Basics or Kirkland is fine. 1 - large Green Bell Pepper, cut in large dice. 1 - large Red Bell Pepper, cut in large dice. 1 stalk cele...More >>
    JAMBALAYA SERVES 4-6 2 lb. chicken thighs and / or breasts* cut bite size (approximately 1" cube). 2 lb. Andouille sausage, sliced approximately ¼".  If Andouille is not available you can substitute Smoked Sausage, adjust cayene to compensate. 3 cups Long grain white rice. 4.5 - 5 cups chicken stock - store bought such as Kitchen Basics or Kirkland is fine. 1 - large Green Bell Pepper, cut in large dice. 1 - large Red Bell Pepper, cut in large dice. 1 stalk cele...More >>
  • Chef Paulette's Raspberry Chocolate Cookie-Pastries

    Chef Paulette's Raspberry Chocolate Cookie-Pastries

    Wednesday, February 24 2016 10:02 AM EST2016-02-24 15:02:46 GMT
    Raspberry Chocolate Cookie-Pastries 1 sheet puff pastry (thawed) 1/2 cup raspberry or strawberry jam 1/2 cup crushed walnuts 1/2 cup mini chocolate chips 1/4 cup white decorating sugar 1 egg Preheat oven to 375 degrees F. Roll out the pastry sheet to about 50 % bigger, keeping it in a rectangular shape. Cut into 4 lengthwise pieces. spread jam thinly across each piece. Sprinkle some crushed walnuts and mini chocolate chips across each piece. Gently roll each piece into a long jelly...More >>
    Raspberry Chocolate Cookie-Pastries 1 sheet puff pastry (thawed) 1/2 cup raspberry or strawberry jam 1/2 cup crushed walnuts 1/2 cup mini chocolate chips 1/4 cup white decorating sugar 1 egg Preheat oven to 375 degrees F. Roll out the pastry sheet to about 50 % bigger, keeping it in a rectangular shape. Cut into 4 lengthwise pieces. spread jam thinly across each piece. Sprinkle some crushed walnuts and mini chocolate chips across each piece. Gently roll each piece into a long jelly...More >>
  • Chef Paulette's Lasagna Roll-ups

    Chef Paulette's Lasagna Roll-ups

    Monday, February 22 2016 9:27 AM EST2016-02-22 14:27:07 GMT
    Lasagna Roll-ups w Spinach & Mozzarella 12 lasagna noodles, boiled 1 lb. ricotta cheese 6-9 ounces spinach, pre-washed, minced 1/2 lb. mozzarella, shredded Recipe simple tomato sauce (about 3 cups) (or store-bought) 1/2 cup grated parmigiano salt & pepper to taste Preheat oven to 400 degrees F. Lay the cooked lasagna noodles out on a clean work surface. Mix the ricotta with the minced spinach and season with salt and pepper. Using a spreading knife or spatula spread a thin ...More >>
    Lasagna Roll-ups w Spinach & Mozzarella 12 lasagna noodles, boiled 1 lb. ricotta cheese 6-9 ounces spinach, pre-washed, minced 1/2 lb. mozzarella, shredded Recipe simple tomato sauce (about 3 cups) (or store-bought) 1/2 cup grated parmigiano salt & pepper to taste Preheat oven to 400 degrees F. Lay the cooked lasagna noodles out on a clean work surface. Mix the ricotta with the minced spinach and season with salt and pepper. Using a spreading knife or spatula spread a thin ...More >>
  • Laura Lea Goldberg's Banana Walnut Muffins

    Laura Lea Goldberg's Banana Walnut Muffins

    Wednesday, February 17 2016 3:11 PM EST2016-02-17 20:11:13 GMT
    Banana Walnut Muffins (grain + dairy free) 1 1/2 cups blanched almond flour 1/2 cup coconut flour 2 teaspoons baking powder 1 1/2 teaspoons ground cinnamon 1/2 teaspoon sea salt 1/2 teaspoon vanilla powder (sub 1 1/2 teaspoons extract) 3 large, ripe bananas (or 4 small bananas or 3 1/2 medium) 1/2 cup coconut sugar 3 large eggs, preferably local from pastured hens 1/4 cup full fat coconut milk 1 cup raw walnuts INSTRUCTIONS Preheat oven to 350 degrees F and line cupcake tins with cu...More >>
    Banana Walnut Muffins (grain + dairy free) 1 1/2 cups blanched almond flour 1/2 cup coconut flour 2 teaspoons baking powder 1 1/2 teaspoons ground cinnamon 1/2 teaspoon sea salt 1/2 teaspoon vanilla powder (sub 1 1/2 teaspoons extract) 3 large, ripe bananas (or 4 small bananas or 3 1/2 medium) 1/2 cup coconut sugar 3 large eggs, preferably local from pastured hens 1/4 cup full fat coconut milk 1 cup raw walnuts INSTRUCTIONS Preheat oven to 350 degrees F and line cupcake tins with cu...More >>
  • Anything Sauce Pork Recipes

    Anything Sauce Pork Recipes

    Tuesday, February 16 2016 12:37 PM EST2016-02-16 17:37:15 GMT
    Easy Bake Original Anything Sauce Boneless Pork Chops Recipe Ingredients: 1 c Original Anything Sauce Greek Seasoning, to taste (Optional) 4-6 Boneless Pork Chops ½-1 cup Beef Broth (Secret to keeping chops moist) Pam Spray Gallon Zip Lock Bag Directions: 1 Preheat your oven to 350 degrees. Take the zip lock bag and place pork chops in the bag. Add the .Original Anything Sauce to The bag and squish around for coverage of the pork chops. Leave pork chops in the bag for at least...More >>
    Easy Bake Original Anything Sauce Boneless Pork Chops Recipe Ingredients: 1 c Original Anything Sauce Greek Seasoning, to taste (Optional) 4-6 Boneless Pork Chops ½-1 cup Beef Broth (Secret to keeping chops moist) Pam Spray Gallon Zip Lock Bag Directions: 1 Preheat your oven to 350 degrees. Take the zip lock bag and place pork chops in the bag. Add the .Original Anything Sauce to The bag and squish around for coverage of the pork chops. Leave pork chops in the bag for at least...More >>
  • Chef Jamie's Turkey Burger & Fries

    Chef Jamie's Turkey Burger & Fries

    Monday, February 15 2016 9:37 AM EST2016-02-15 14:37:15 GMT
    Never Know its Turkey Burger 1 lb. ground Turkey, DARK MEAT Kosher Salt Fresh ground black pepper Combine meats in a stainless, or glass bowl, mix thoroughly.  Use care not to over mix, as meat will become “mushy” from the heat of your hands.  Wear gloves preferably. Season aggressively with kosher salt – approximately 1.5 tsp. per lb of meat, add black pepper to taste. Shape meat into patties – your choice on thickness, I prefer at least &fr...More >>
    Never Know its Turkey Burger 1 lb. ground Turkey, DARK MEAT Kosher Salt Fresh ground black pepper Combine meats in a stainless, or glass bowl, mix thoroughly.  Use care not to over mix, as meat will become “mushy” from the heat of your hands.  Wear gloves preferably. Season aggressively with kosher salt – approximately 1.5 tsp. per lb of meat, add black pepper to taste. Shape meat into patties – your choice on thickness, I prefer at least &fr...More >>
  • Chef Jamie's Fettuccine Alfredo

    Chef Jamie's Fettuccine Alfredo

    Friday, February 12 2016 9:59 AM EST2016-02-12 14:59:45 GMT
    Fettuccine Alfredo With Chicken, Artichokes & Olive 1 package fettuccine, cooked al dente (11 minutes +/-) 1 Roast Chicken (see attached) breast removed & sliced 1 jar (6-8 oz.) Artichoke hearts, in water quartered ¼ cup Kalamata olives, or olive of choice Alfredo Sauce: 1 pint Heavy Cream 1-2 TBS butter 1 clove garlic, lightly smashed 1 cup grated Parmigiano Reggiano cheese Cook pasta as directed. In large sauté pan, add butter and gently hea...More >>
    Fettuccine Alfredo With Chicken, Artichokes & Olive 1 package fettuccine, cooked al dente (11 minutes +/-) 1 Roast Chicken (see attached) breast removed & sliced 1 jar (6-8 oz.) Artichoke hearts, in water quartered ¼ cup Kalamata olives, or olive of choice Alfredo Sauce: 1 pint Heavy Cream 1-2 TBS butter 1 clove garlic, lightly smashed 1 cup grated Parmigiano Reggiano cheese Cook pasta as directed. In large sauté pan, add butter and gently hea...More >>
  • Karli's Cupid Surprise Cupcakes

    Karli's Cupid Surprise Cupcakes

    Wednesday, February 10 2016 12:41 PM EST2016-02-10 17:41:31 GMT
    Karli's Cupid Surprise Cupcakes Ingredients -1 box Funfetti Cake Mix -3 eggs -1/2 cup oil -1 cup water -1/2 t Hot Pink gel food coloring -24 Cupcake Liners -1 15.25 oz bag of Birthday Cake Oreos -24 Jolly Rancher Heart Shaped Lollipops -1 13 ox box of Sweethearts Candies -1 bag Confectioners Sugar -1 stick softened Butter -1 stick Crisco -2 t Pure Vanilla Extract -1/4 cup Heavy Cream Directions 1. Preheat oven 350 degrees. Make the cake batter following the directions on the Funfetti...More >>
    Karli's Cupid Surprise Cupcakes Ingredients -1 box Funfetti Cake Mix -3 eggs -1/2 cup oil -1 cup water -1/2 t Hot Pink gel food coloring -24 Cupcake Liners -1 15.25 oz bag of Birthday Cake Oreos -24 Jolly Rancher Heart Shaped Lollipops -1 13 ox box of Sweethearts Candies -1 bag Confectioners Sugar -1 stick softened Butter -1 stick Crisco -2 t Pure Vanilla Extract -1/4 cup Heavy Cream Directions 1. Preheat oven 350 degrees. Make the cake batter following the directions on the Funfetti...More >>
  • Chef Paulette's Strawberry Heart Pastries

    Chef Paulette's Strawberry Heart Pastries

    Wednesday, February 10 2016 12:40 PM EST2016-02-10 17:40:15 GMT
    Strawberry Heart Pastries (makes about 8) 8 strawberries, or 8 raspberries, or combination, cut into tiny pieces 2 teaspoons sugar, plus extra for sprinkling 1 sheet puff pastry, thawed 1 egg, beaten for egg wash 1 2-inch heart cookie cutter 1 1.5 -inch heart cookie cutter, or smaller Preheat oven to 375 degrees F. Mix the berry pieces with the sugar until well combined. Lay out the puff pastry sheet on a lightly floured surface. Using the larger cookie cutter, cut out...More >>
    Strawberry Heart Pastries (makes about 8) 8 strawberries, or 8 raspberries, or combination, cut into tiny pieces 2 teaspoons sugar, plus extra for sprinkling 1 sheet puff pastry, thawed 1 egg, beaten for egg wash 1 2-inch heart cookie cutter 1 1.5 -inch heart cookie cutter, or smaller Preheat oven to 375 degrees F. Mix the berry pieces with the sugar until well combined. Lay out the puff pastry sheet on a lightly floured surface. Using the larger cookie cutter, cut out...More >>
  • Pinewood Store & Kitchen's Creamy Broccoli Soup

    Pinewood Store & Kitchen's Creamy Broccoli Soup

    Monday, February 8 2016 2:29 PM EST2016-02-08 19:29:56 GMT
    Creamy Broccoli Soup - Vegan, Gluten Free 2 tablespoons extra-virgin olive oil 1 cup chopped onion (from about 1/2 medium onion) Sea salt - ½ teaspoon 1 clove garlic, smashed Freshly ground black pepper 2 medium Yukon gold potatoes peeled and diced (about 3/4 pound) - you can use cauliflower if you are avoiding potatoes. 1 cup of soaked raw cashews 4 cups broccoli florets 1/2 cup unsweetened non-dairy milk 1/4 cup nutritional yeast ¼ cup of miso paste (I like the sweet w...More >>
    Creamy Broccoli Soup - Vegan, Gluten Free 2 tablespoons extra-virgin olive oil 1 cup chopped onion (from about 1/2 medium onion) Sea salt - ½ teaspoon 1 clove garlic, smashed Freshly ground black pepper 2 medium Yukon gold potatoes peeled and diced (about 3/4 pound) - you can use cauliflower if you are avoiding potatoes. 1 cup of soaked raw cashews 4 cups broccoli florets 1/2 cup unsweetened non-dairy milk 1/4 cup nutritional yeast ¼ cup of miso paste (I like the sweet w...More >>
  • Chef Paulette's Tuna-Stuffed Piquillo Peppers

    Chef Paulette's Tuna-Stuffed Piquillo Peppers

    Friday, February 5 2016 2:20 PM EST2016-02-05 19:20:03 GMT
    Tuna-Stuffed Piquillo Peppers 2 5-ounce cans oil-packed Italian tuna, drained 3 scallions, trimmed & minced juice from 1 medium lemon 2 tablespoons small capers 1 stalk celery, minced 1/4 cup minced flat-leaf parsley 1/4 cup olive oil, plus more for serving 1 recipe aioli divided (see below) salt & pepper to taste 1 (12- to 14-ounce) jar piquillo peppers, drained, about 8-10 total 8-10 baguette slices, cut thinly, toasted if desired Mix the tuna with the scallions, lemon juic...More >>
    Tuna-Stuffed Piquillo Peppers 2 5-ounce cans oil-packed Italian tuna, drained 3 scallions, trimmed & minced juice from 1 medium lemon 2 tablespoons small capers 1 stalk celery, minced 1/4 cup minced flat-leaf parsley 1/4 cup olive oil, plus more for serving 1 recipe aioli divided (see below) salt & pepper to taste 1 (12- to 14-ounce) jar piquillo peppers, drained, about 8-10 total 8-10 baguette slices, cut thinly, toasted if desired Mix the tuna with the scallions, lemon juic...More >>
  • Chef Jamie's Classic Béchamel Sauce

    Chef Jamie's Classic Béchamel Sauce

    Thursday, February 4 2016 2:39 PM EST2016-02-04 19:39:22 GMT
    Classic Béchamel Sauce 1/4 cup AP flour 1/4 cup unsalted butter 2 cups whole milk, plus 1/2 cup in reserve 1/8 tsp. fresh grated nutmeg 1/8 tsp. cayenne pepper 1 tsp. or to taste kosher salt 1. Heat milk to scalding in medium saucepan – do not boil.   2. Meanwhile melt butter in medium saucepan, when butter has melted add flour and cook to light blond color. 3. Add hot milk, 1/2 cup at a time whisking to combine thoroughly between additions. 4. When all mi...More >>
    Classic Béchamel Sauce 1/4 cup AP flour 1/4 cup unsalted butter 2 cups whole milk, plus 1/2 cup in reserve 1/8 tsp. fresh grated nutmeg 1/8 tsp. cayenne pepper 1 tsp. or to taste kosher salt 1. Heat milk to scalding in medium saucepan – do not boil.   2. Meanwhile melt butter in medium saucepan, when butter has melted add flour and cook to light blond color. 3. Add hot milk, 1/2 cup at a time whisking to combine thoroughly between additions. 4. When all mi...More >>
  • Julia Child's Chicken Soup (from Chef Paulette)

    Julia Child's Chicken Soup (from Chef Paulette)

    Friday, January 29 2016 2:24 PM EST2016-01-29 19:24:31 GMT
    Julia Child's Chicken Soup (from Chef Paulette) 7 cups chicken stock or broth divided 2 medium onion, diced, divided 1/2 cup raw white rice 1 boneless, skinless chicken breast 2 celery stalks, diced or julienned 3 carrots, diced or julienned 2-3 tablespoons minced parsley salt & pepper to taste In a medium saucepan, bring 4 cups of chicken stock to a boil. Add one of the diced onions and 1/2 cup raw rice. Cook at a lively simmer until the rice is tender, about 15 minutes. Using a...More >>
    Julia Child's Chicken Soup (from Chef Paulette) 7 cups chicken stock or broth divided 2 medium onion, diced, divided 1/2 cup raw white rice 1 boneless, skinless chicken breast 2 celery stalks, diced or julienned 3 carrots, diced or julienned 2-3 tablespoons minced parsley salt & pepper to taste In a medium saucepan, bring 4 cups of chicken stock to a boil. Add one of the diced onions and 1/2 cup raw rice. Cook at a lively simmer until the rice is tender, about 15 minutes. Using a...More >>
  • Rachel Holder's Breakfast Quiche

    Rachel Holder's Breakfast Quiche

    Wednesday, January 27 2016 10:29 AM EST2016-01-27 15:29:27 GMT
    Rachel Holder's got an easy recipe for breakfast quiche. These are perfect to make at the beginning of the week and enjoy all week long. For more recipes, go to holdingherown.com More >>

    Rachel Holder's got an easy recipe for breakfast quiche. These are perfect to make at the beginning of the week and enjoy all week long. For more recipes, go to holdingherown.com

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  • Laura Lea's Asian Chicken Lettuce Cups

    Laura Lea's Asian Chicken Lettuce Cups

    Wednesday, January 27 2016 10:10 AM EST2016-01-27 15:10:17 GMT
    LAURA LEA GOLDBERG'S ASIAN CHICKEN LETTUCE CUPS 3 DICED & SAUTEED CHICKEN BREASTS SAUCE 1/4 CUP UNSALTED SUGAR FREE PEANUT BUTTER 3 TBSP SESAME OIL 2 TBSP TAMARI 1 TBSP HOT SAUCE 2 MINCED GARLIC CLOVES 1 1/2-2 TBSP HONEY JUICE FROM 1 LIME PINCH OF SEA SALT MIX WITH CHICKEN ADD 3/4 CUP CHOPPED WATER CHESNUTS SAVOY CABBAGE CUP FOR TOPPINGS GRATED CARROT CHOPPED PURPLE CABBAGE SCALLIONS WHITE SESAME SEEDS   More >>
    LAURA LEA GOLDBERG'S ASIAN CHICKEN LETTUCE CUPS 3 DICED & SAUTEED CHICKEN BREASTS SAUCE 1/4 CUP UNSALTED SUGAR FREE PEANUT BUTTER 3 TBSP SESAME OIL 2 TBSP TAMARI 1 TBSP HOT SAUCE 2 MINCED GARLIC CLOVES 1 1/2-2 TBSP HONEY JUICE FROM 1 LIME PINCH OF SEA SALT MIX WITH CHICKEN ADD 3/4 CUP CHOPPED WATER CHESNUTS SAVOY CABBAGE CUP FOR TOPPINGS GRATED CARROT CHOPPED PURPLE CABBAGE SCALLIONS WHITE SESAME SEEDS   More >>
  • Chef Paulette's Roasted Lemony Asparagus

    Chef Paulette's Roasted Lemony Asparagus

    Wednesday, January 20 2016 2:28 PM EST2016-01-20 19:28:32 GMT
    Roasted Lemony Asparagus 1 bunch asparagus 1/4 cup olive oil Zest from 1 medium lemon 1/4 cup grated parmigiano salt & pepper to taste Preheat broiler on low. Line a small baking pan with foil and drizzle a little of the oil. Cut off (or snap off) the woody ends of the asparagus. Lay the asparagus on top of the oil in the pan. Sprinkle evenly with lemon zest, parmigiano and season with salt and pepper. Drizzle a little olive oil on top. Broil asparagus for about 4-5 minutes ...More >>
    Roasted Lemony Asparagus 1 bunch asparagus 1/4 cup olive oil Zest from 1 medium lemon 1/4 cup grated parmigiano salt & pepper to taste Preheat broiler on low. Line a small baking pan with foil and drizzle a little of the oil. Cut off (or snap off) the woody ends of the asparagus. Lay the asparagus on top of the oil in the pan. Sprinkle evenly with lemon zest, parmigiano and season with salt and pepper. Drizzle a little olive oil on top. Broil asparagus for about 4-5 minutes ...More >>
  • Jenny Beth's Choco-Cranberry Energy Bites

    Jenny Beth's Choco-Cranberry Energy Bites

    Tuesday, January 19 2016 3:20 PM EST2016-01-19 20:20:35 GMT
    Choco-Cranberry Energy Bites 1 cup oats ½ cup dried cranberries (used Simple Truth Dried Cranberries) ½ cup mini semi-sweet chocolate chips (used Enjoy Life brand) ½ cup almond butter (used Simple Truth Almond butter) 1 tbsp ground flax seed 1 tbsp hemp seed 1-2 tbsp local honey In a large bowl mix together all ingredients tossing and mixing well until all ingredients seem moist.  Line platter or baking sheet with parchment paper, using damp hands start fo...More >>
    Choco-Cranberry Energy Bites 1 cup oats ½ cup dried cranberries (used Simple Truth Dried Cranberries) ½ cup mini semi-sweet chocolate chips (used Enjoy Life brand) ½ cup almond butter (used Simple Truth Almond butter) 1 tbsp ground flax seed 1 tbsp hemp seed 1-2 tbsp local honey In a large bowl mix together all ingredients tossing and mixing well until all ingredients seem moist.  Line platter or baking sheet with parchment paper, using damp hands start fo...More >>
  • Spinach w Dried Cranberries, Garlic & Walnuts

    Spinach w Dried Cranberries, Garlic & Walnuts

    Thursday, January 14 2016 3:19 PM EST2016-01-14 20:19:38 GMT
    Spinach with Dried Cranberries, Garlic & Walnuts 2 tablespoons olive oil 2 tablespoons butter 2-3 cloves garlic, peeled, rough chopped 1/2 cup dried cranberries 1/2 cup walnuts, broken into small or bite-sized pieces 12 ounces spinach, pre-washed salt & pepper to taste Heat the oil & butter in a large sauté pan. Add the garlic, cranberries and walnuts. Cook until garlic and cran-berries are softened, about 2-3 minutes. Add spinach to pan and sauté unti...More >>
    Spinach with Dried Cranberries, Garlic & Walnuts 2 tablespoons olive oil 2 tablespoons butter 2-3 cloves garlic, peeled, rough chopped 1/2 cup dried cranberries 1/2 cup walnuts, broken into small or bite-sized pieces 12 ounces spinach, pre-washed salt & pepper to taste Heat the oil & butter in a large sauté pan. Add the garlic, cranberries and walnuts. Cook until garlic and cran-berries are softened, about 2-3 minutes. Add spinach to pan and sauté unti...More >>
  • Chef Paulette's Moroccan Vegetable Tagine

    Chef Paulette's Moroccan Vegetable Tagine

    Friday, January 8 2016 2:31 PM EST2016-01-08 19:31:57 GMT
    Moroccan Vegetable Tagine 2 tablespoons olive oil 1 large onion, cut into thin wedges 1/2 head of cauliflower, cut into flowerets 2 medium zucchini, cut into large chunks 1/2 cup grape tomatoes 1 15-oz. can chickpeas, drained and rinsed 1/4 cup dried apricots, quartered 1 teaspoon turmeric 1 teaspoon cumin 1 teaspoon ground ginger salt & pepper to taste (add hot pepper if de-sired) 2 garlic cloves, minced 4-5 sprigs cilantro, chopped Drizzle olive oil into the bottom ...More >>
    Moroccan Vegetable Tagine 2 tablespoons olive oil 1 large onion, cut into thin wedges 1/2 head of cauliflower, cut into flowerets 2 medium zucchini, cut into large chunks 1/2 cup grape tomatoes 1 15-oz. can chickpeas, drained and rinsed 1/4 cup dried apricots, quartered 1 teaspoon turmeric 1 teaspoon cumin 1 teaspoon ground ginger salt & pepper to taste (add hot pepper if de-sired) 2 garlic cloves, minced 4-5 sprigs cilantro, chopped Drizzle olive oil into the bottom ...More >>
  • Chef Jamie's Grilled Cheese & Tomato Soup

    Chef Jamie's Grilled Cheese & Tomato Soup

    Thursday, January 7 2016 1:28 PM EST2016-01-07 18:28:34 GMT
    All American OR Grilled Cheese & Tomato Soup Bread – A GOOD bread with crust Cheese – Cheddar, Provolone, Pepperjack Butter / Extra Virgin Olive Oil 1. Put sandwich together, using cheese of your choice. 2. Liberally butter – or alternatively use olive oil, outside of sandwich. 3. Preheat sauté pan over medium high heat, CAREFULLY place sandwich in pan, place weights (empty pan works fine) on top and cook until golden brown. 4. Turn & repea...More >>
    All American OR Grilled Cheese & Tomato Soup Bread – A GOOD bread with crust Cheese – Cheddar, Provolone, Pepperjack Butter / Extra Virgin Olive Oil 1. Put sandwich together, using cheese of your choice. 2. Liberally butter – or alternatively use olive oil, outside of sandwich. 3. Preheat sauté pan over medium high heat, CAREFULLY place sandwich in pan, place weights (empty pan works fine) on top and cook until golden brown. 4. Turn & repea...More >>
  • Laura Lea Goldberg's Crockpot Salsa Beef

    Laura Lea Goldberg's Crockpot Salsa Beef

    Tuesday, January 5 2016 10:27 AM EST2016-01-05 15:27:02 GMT
    Laura Lea Goldberg's Crockpot Salsa Beef 1 lb 90/10 ground beef (suggest grass-fed, local) 1 1/2 cups low-sodium salsa (heat to taste) 1 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon sea salt (optional) 1 tablespoon molasses Add all ingredients to a crockpot. Cover and cook on low for 6 hours or high for 3 1/2 hours. Stir every few hours if possible (not mandatory). More >>
    Laura Lea Goldberg's Crockpot Salsa Beef 1 lb 90/10 ground beef (suggest grass-fed, local) 1 1/2 cups low-sodium salsa (heat to taste) 1 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon sea salt (optional) 1 tablespoon molasses Add all ingredients to a crockpot. Cover and cook on low for 6 hours or high for 3 1/2 hours. Stir every few hours if possible (not mandatory). More >>
  • Chef Paulette's Sesame-Cheese Breadsticks

    Chef Paulette's Sesame-Cheese Breadsticks

    Tuesday, January 5 2016 10:24 AM EST2016-01-05 15:24:27 GMT
    Sesame-Cheese Breadsticks 1 sheet puff pastry, thawed 1 egg 1/2 cup sesame seeds 1/2 cup grated parmigiano 1 tablespoon aleppo pepper or cayenne salt & pepper to taste Preheat oven to 425 degrees F. On a lightly-floured surface roll out puff pastry to about 50% bigger. Keep to a rectangle shape. Beat the egg with a teaspoon or two of water and brush lightly on the surface of the dough. Sprinkle sesame seeds, parmigiano evenly over the surface. Sprinkle hot pepper (according to t...More >>
    Sesame-Cheese Breadsticks 1 sheet puff pastry, thawed 1 egg 1/2 cup sesame seeds 1/2 cup grated parmigiano 1 tablespoon aleppo pepper or cayenne salt & pepper to taste Preheat oven to 425 degrees F. On a lightly-floured surface roll out puff pastry to about 50% bigger. Keep to a rectangle shape. Beat the egg with a teaspoon or two of water and brush lightly on the surface of the dough. Sprinkle sesame seeds, parmigiano evenly over the surface. Sprinkle hot pepper (according to t...More >>
  • Finley Family Lemon Squares

    Finley Family Lemon Squares

    Tuesday, December 29 2015 4:21 PM EST2015-12-29 21:21:06 GMT
    Finley Lemon Squares From the cookbook: From the Mansion of Golconda Restaurant and Inn Oven temp: 350 9 by 9 cake pan buttered and floured Crust ingredients: 1 cup flour ½ cup of butter 2 tablespoons of sugar Filling ingredients: 1 cup of sugar 5 tablespoons of flour ½ teaspoon of baking powder 2 eggs 3 tablespoons of lemon juice Frosting ingredient: 1 ½ cups of powdered sugar sifted ¼ cup of butter 1 tablespoon of lemon juice ... More >>

    Finley Lemon Squares From the cookbook: From the Mansion of Golconda Restaurant and Inn Oven temp: 350 9 by 9 cake pan buttered and floured Crust ingredients: 1 cup flour ½ cup of butter 2 tablespoons of sugar Filling ingredients: 1 cup of sugar 5 tablespoons of flour ½ teaspoon of baking powder 2 eggs 3 tablespoons of lemon juice Frosting ingredient: 1 ½ cups of powdered sugar sifted ¼ cup of butter 1 tablespoon of lemon juice ...

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  • Chef Paulette's Delicate Apple-Bourbon Cake

    Chef Paulette's Delicate Apple-Bourbon Cake

    Wednesday, December 23 2015 2:15 PM EST2015-12-23 19:15:27 GMT
    Ingredients 1 stick (8 tablespoons) unsalted butter, room temperature 2/3 cup sugar 2 eggs 1 teaspoon vanilla 1/4 cup bourbon 1 cup flour 1 teaspoon baking powder pinch salt 2 apples, peeled, cored and cut into 1/2-inch cubes (i.e. Gala, Granny Smith or mixture) 1/4 cup sparkling finishing sugar Preheat oven to 350 degrees F. With a  mixer, cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time until incorporated. Add the vanilla and bourbon. In ...More >>
    Ingredients 1 stick (8 tablespoons) unsalted butter, room temperature 2/3 cup sugar 2 eggs 1 teaspoon vanilla 1/4 cup bourbon 1 cup flour 1 teaspoon baking powder pinch salt 2 apples, peeled, cored and cut into 1/2-inch cubes (i.e. Gala, Granny Smith or mixture) 1/4 cup sparkling finishing sugar Preheat oven to 350 degrees F. With a  mixer, cream the butter and sugar together until pale and fluffy. Add the eggs, one at a time until incorporated. Add the vanilla and bourbon. In ...More >>
  • Holly's Buffalo Chicken Dip

    Holly's Buffalo Chicken Dip

    Tuesday, December 22 2015 4:59 PM EST2015-12-22 21:59:31 GMT
    Ingredients 1 cup ranch 3/4 cup favorite hot sauce About 1 1/4 lb. of chicken (already cooked) or two 10 oz. cans of chicken (drained) 2 pkgs (8 oz) cream cheese (I cut into cubes) 1 1/2 cups cheddar cheese 1. Heat the chicken and hot sauce in pan. 2. Add ranch and cream cheese-- melt and continually stir in pan. 3. Add 1/2 of the cheddar cheese and stir. 4. Pour this mixture in 9x13 pan and bake at 350 degrees for 15 minutes. 5. Pull out of oven and top with remaining chee...More >>
    Ingredients 1 cup ranch 3/4 cup favorite hot sauce About 1 1/4 lb. of chicken (already cooked) or two 10 oz. cans of chicken (drained) 2 pkgs (8 oz) cream cheese (I cut into cubes) 1 1/2 cups cheddar cheese 1. Heat the chicken and hot sauce in pan. 2. Add ranch and cream cheese-- melt and continually stir in pan. 3. Add 1/2 of the cheddar cheese and stir. 4. Pour this mixture in 9x13 pan and bake at 350 degrees for 15 minutes. 5. Pull out of oven and top with remaining chee...More >>
  • Lisa Spencer's Corn Flake Treats

    Lisa Spencer's Corn Flake Treats

    Monday, December 21 2015 4:38 PM EST2015-12-21 21:38:41 GMT
    Ingredients 6 cups of Corn Flakes 1 cup of peanut butter 1 cup of Karo Light Corn Syrup 1 cup sugar 1 stick of butter Heat the syrup, sugar and butter until melted together Then mix in the peanut butter and stir until you get a creamy mixture Pour in the Corn Flakes, then mix until the flakes are completely covered. Spoon out the cookies onto wax paper and allow to cool and harden. More >>
    Ingredients 6 cups of Corn Flakes 1 cup of peanut butter 1 cup of Karo Light Corn Syrup 1 cup sugar 1 stick of butter Heat the syrup, sugar and butter until melted together Then mix in the peanut butter and stir until you get a creamy mixture Pour in the Corn Flakes, then mix until the flakes are completely covered. Spoon out the cookies onto wax paper and allow to cool and harden. More >>
  • Pinewood Store & Kitchen Hot Holiday Cinnamon Apple Drink

    Pinewood Store & Kitchen Hot Holiday Cinnamon Apple Drink

    Monday, December 21 2015 4:16 PM EST2015-12-21 21:16:39 GMT
    Ingredients 2 cups of organic unstrained apple juice 1/4 teaspoon of cinnamon 1 tablespoon of kuzu, diluted in 1 cup of cold water Directions Bring apple juice to just under a boil, add in cinnamon, then pour in the diluted kuzu, stirring constantly to avoid lumps. Serve in tiny little coffee or teacups - sip carefully as it's HOT! More >>
    Ingredients 2 cups of organic unstrained apple juice 1/4 teaspoon of cinnamon 1 tablespoon of kuzu, diluted in 1 cup of cold water Directions Bring apple juice to just under a boil, add in cinnamon, then pour in the diluted kuzu, stirring constantly to avoid lumps. Serve in tiny little coffee or teacups - sip carefully as it's HOT! More >>
  • Kacy and Andrew's Christmas Breakfast Casserole

    Kacy and Andrew's Christmas Breakfast Casserole

    Friday, December 18 2015 1:39 PM EST2015-12-18 18:39:14 GMT
    Kacy and Andrew's Christmas Breakfast Casserole Ingredients: - 1/2-1 lb. sausage - 1 package crescent rolls - 1 cup cheddar cheese, shredded - 5 eggs - 1/4 cup milk - 1 tsp oregano or rosemary - 1/2 tsp salt - 1/2 tsp pepper Directions: 1. Preheat oven to 400 degrees. 2. Place a skillet over medium heat and add the sausage. Break up the sausage as it cooks, letting it brown completely. 3. Unroll the crescent rolls and spread them out in the bottom of a 9x13 pan, pressing the seams to...More >>
    Kacy and Andrew's Christmas Breakfast Casserole Ingredients: - 1/2-1 lb. sausage - 1 package crescent rolls - 1 cup cheddar cheese, shredded - 5 eggs - 1/4 cup milk - 1 tsp oregano or rosemary - 1/2 tsp salt - 1/2 tsp pepper Directions: 1. Preheat oven to 400 degrees. 2. Place a skillet over medium heat and add the sausage. Break up the sausage as it cooks, letting it brown completely. 3. Unroll the crescent rolls and spread them out in the bottom of a 9x13 pan, pressing the seams to...More >>
  • Chef Paulette's Italian Baci (Kiss) Cookies

    Chef Paulette's Italian Baci (Kiss) Cookies

    Thursday, December 17 2015 3:53 PM EST2015-12-17 20:53:50 GMT
    Italian Baci (Kiss) Cookies 1 cup almond flour or almond meal 1 cup flour 1/2 cup sugar pinch salt 1 stick butter (8 tablespoons), cold 2 ounces bittersweet chocolate chips 1/4 cup powdered sugar Preheat oven to 325 degrees F. Place the almond flour, flour, and salt in the bowl of a food processor. Pulse to mix well. Cut the butter into chunks and add to processor. Pulse until big curds of dough form. On a clean surface knead dough into a ball, then divide into four pieces and shape...More >>
    Italian Baci (Kiss) Cookies 1 cup almond flour or almond meal 1 cup flour 1/2 cup sugar pinch salt 1 stick butter (8 tablespoons), cold 2 ounces bittersweet chocolate chips 1/4 cup powdered sugar Preheat oven to 325 degrees F. Place the almond flour, flour, and salt in the bowl of a food processor. Pulse to mix well. Cut the butter into chunks and add to processor. Pulse until big curds of dough form. On a clean surface knead dough into a ball, then divide into four pieces and shape...More >>
  • Demetria's Greek Dill Salad

    Demetria's Greek Dill Salad

    Wednesday, December 16 2015 5:00 PM EST2015-12-16 22:00:07 GMT
    Demetria's Greek Dill Salad 2 to 3 large heads of romaine (you will chop yourself) good bunch (handful) of fresh dill (only fresh can be used) a bunch of green onions..(one store sized bundle) enough lemons to yield 1/2 cup fresh juice 1/2 good olive oil S&P Directions: Chop the romaine into about 1 inch to 1/2 inch ribbons. Chop the scallions/ onions into small bite size Combine into a bowl and set aside Add some salt and pepper to greens Dressing  Squeeze &nbs...More >>
    Demetria's Greek Dill Salad 2 to 3 large heads of romaine (you will chop yourself) good bunch (handful) of fresh dill (only fresh can be used) a bunch of green onions..(one store sized bundle) enough lemons to yield 1/2 cup fresh juice 1/2 good olive oil S&P Directions: Chop the romaine into about 1 inch to 1/2 inch ribbons. Chop the scallions/ onions into small bite size Combine into a bowl and set aside Add some salt and pepper to greens Dressing  Squeeze &nbs...More >>
  • Chef Jamie's Bourbon Cranberry Pecan Bread Pudding

    Chef Jamie's Bourbon Cranberry Pecan Bread Pudding

    Wednesday, December 16 2015 3:01 PM EST2015-12-16 20:01:09 GMT
    Bourbon Cranberry Pecan Bread Pudding 5 cups Brioche or challah ( lightly toasted & cubed) 3 cups half & half 3 cups heavy cream 1.25 cups sugar 1 pinch salt 8 eggs 1.25 cups  dried cranberries 1 each vanilla bean( or 2 tsp vanilla extract) 3/4 cup  pecans lightly toasted & chopped 1/2 cup Orange juice  2-3 ounces  Your favorite bourbon ( I like Four Roses Yellow Label) More >>

    Bourbon Cranberry Pecan Bread Pudding 5 cups Brioche or challah ( lightly toasted & cubed) 3 cups half & half 3 cups heavy cream 1.25 cups sugar 1 pinch salt 8 eggs 1.25 cups  dried cranberries 1 each vanilla bean( or 2 tsp vanilla extract) 3/4 cup  pecans lightly toasted & chopped 1/2 cup Orange juice  2-3 ounces  Your favorite bourbon ( I like Four Roses Yellow Label)

    More >>
  • Chef Jamie's Potato Leek Soup

    Chef Jamie's Potato Leek Soup

    Wednesday, December 16 2015 1:29 PM EST2015-12-16 18:29:03 GMT
    Potato Leek Soup 4 Medium russet potatoes peeled washed, cut in approximately 1" cube 2 large Leeks white part only washed and sliced very thin 1 medium onion peeled quartered and sliced very thin 1 clove garlic, sliced thin 1 sprig fresh thyme 1-liter +/- chicken stock (may use vegetable for vegetarian) 4 strips thick bacon, sliced in ¼ lardon Olive oil, for pan 3 TBS+/- unsalted butter ¼ pound +/- country ham, pan fried & sliced in strips, for garnish Grated ...More >>
    Potato Leek Soup 4 Medium russet potatoes peeled washed, cut in approximately 1" cube 2 large Leeks white part only washed and sliced very thin 1 medium onion peeled quartered and sliced very thin 1 clove garlic, sliced thin 1 sprig fresh thyme 1-liter +/- chicken stock (may use vegetable for vegetarian) 4 strips thick bacon, sliced in ¼ lardon Olive oil, for pan 3 TBS+/- unsalted butter ¼ pound +/- country ham, pan fried & sliced in strips, for garnish Grated ...More >>
  • Kornet Family Nut Cups

    Kornet Family Nut Cups

    Wednesday, December 16 2015 9:58 AM EST2015-12-16 14:58:34 GMT
    Kornet Family Nut Cups Dough: 1 cup sifted flour 3 oz cream cheese 1/2 stick butter Filling; 3/4 finely chopped pecans 3/4 cup brown sugar 1 egg 1/2 tsp vanilla 1 T butter Dash of salt Grease 24 mini-muffin tins   Mix dough into one big ball Divide dough into 24 balls Press each ball into mini-muffin tins, forming a cup Fill each 3/4 full with the brown sugar& nut mixture Bake 15 minutes in 350 degree oven Reduce heat to 250 degrees Bake for 10 minutes or until golden br...More >>
    Kornet Family Nut Cups Dough: 1 cup sifted flour 3 oz cream cheese 1/2 stick butter Filling; 3/4 finely chopped pecans 3/4 cup brown sugar 1 egg 1/2 tsp vanilla 1 T butter Dash of salt Grease 24 mini-muffin tins   Mix dough into one big ball Divide dough into 24 balls Press each ball into mini-muffin tins, forming a cup Fill each 3/4 full with the brown sugar& nut mixture Bake 15 minutes in 350 degree oven Reduce heat to 250 degrees Bake for 10 minutes or until golden br...More >>
  • Dollywood's Chocolate Mini Pies 12/14/15

    Dollywood's Chocolate Mini Pies 12/14/15

    Monday, December 14 2015 12:21 PM EST2015-12-14 17:21:10 GMT
    Dollywood's Chocolate Mini Pies 4" pie shell                         1 eachChocolate pudding mix        1 packMilk                                   &...More >>
    Dollywood's Chocolate Mini Pies 4" pie shell                         1 eachChocolate pudding mix        1 packMilk                                   &...More >>
  • Dan Thomas's Sausage & Cheese Muffins

    Dan Thomas's Sausage & Cheese Muffins

    Friday, December 11 2015 1:42 PM EST2015-12-11 18:42:52 GMT
    Dan Thomas's Sausage & Cheese MuffinsIngredients1 (1-lb.) package hot ground pork sausage 1 tsp onion powder3 cups all-purpose baking mix 2 cups shredded Cheddar cheese 1 (10 3/4-oz.) can condensed fiesta nacho cheese soup 3/4 cup water Preparation1. Cook sausage and onion powder in a large skillet, stirring until it crumbles and is no longer pink. Drain and cool.2. Combine sausage, baking mix, and shredded cheese in a large bowl; make a well in center of mixture.3...More >>
    Dan Thomas's Sausage & Cheese MuffinsIngredients1 (1-lb.) package hot ground pork sausage 1 tsp onion powder3 cups all-purpose baking mix 2 cups shredded Cheddar cheese 1 (10 3/4-oz.) can condensed fiesta nacho cheese soup 3/4 cup water Preparation1. Cook sausage and onion powder in a large skillet, stirring until it crumbles and is no longer pink. Drain and cool.2. Combine sausage, baking mix, and shredded cheese in a large bowl; make a well in center of mixture.3...More >>
  • Chef Paulette's Baked Crispy Shrimp w Parsley Pesto

    Chef Paulette's Baked Crispy Shrimp w Parsley Pesto

    Thursday, December 10 2015 2:06 PM EST2015-12-10 19:06:41 GMT
    Baked Crispy Shrimp w Parsley Pesto16 shrimp, peeled and deveined6 sheets filo dough3-4 tablespoons buttersalt & pepper to tastePreheat oven to 375 degrees F.Lay the filo dough on a work table and cut into 2-inch strips. Melt the butter. Brush the sheets with butter. Place a shrimp on each sheet at the bottom. Season shrimp with salt & pepper. Roll up filo, tucking in sides, until you have a little packet. Brush the outside with butter. Place on a parchment-lined sheet pan. Bak...More >>
    Baked Crispy Shrimp w Parsley Pesto16 shrimp, peeled and deveined6 sheets filo dough3-4 tablespoons buttersalt & pepper to tastePreheat oven to 375 degrees F.Lay the filo dough on a work table and cut into 2-inch strips. Melt the butter. Brush the sheets with butter. Place a shrimp on each sheet at the bottom. Season shrimp with salt & pepper. Roll up filo, tucking in sides, until you have a little packet. Brush the outside with butter. Place on a parchment-lined sheet pan. Bak...More >>
  • Rachel Holder's Easy Southern Brunswick Stew

    Rachel Holder's Easy Southern Brunswick Stew

    Wednesday, December 9 2015 1:43 PM EST2015-12-09 18:43:23 GMT
    Easy Southern Brunswick Stew Ingredients4 tablespoons butter1 medium onion, diced1 clove garlic, minced1½ cups frozen lima beans1 (14½-ounce) can diced tomatoes1 (8-ounce) can tomato sauce½ cup BBQ Sauce2 cups chicken broth1½ cups frozen corn½ teaspoon black pepper½ teaspoon salt1 cup shredded turkey1 pound pulled pork InstructionsMelt butter over medium heat. Add onion and garlic and cook 5 minutes.Add lima beans and cook 2 minutes.Add di...More >>
    Easy Southern Brunswick Stew Ingredients4 tablespoons butter1 medium onion, diced1 clove garlic, minced1½ cups frozen lima beans1 (14½-ounce) can diced tomatoes1 (8-ounce) can tomato sauce½ cup BBQ Sauce2 cups chicken broth1½ cups frozen corn½ teaspoon black pepper½ teaspoon salt1 cup shredded turkey1 pound pulled pork InstructionsMelt butter over medium heat. Add onion and garlic and cook 5 minutes.Add lima beans and cook 2 minutes.Add di...More >>
  • Chef Jamie's Cream of Apple & Pear Tart

    Chef Jamie's Cream of Apple & Pear Tart

    Tuesday, December 8 2015 2:52 PM EST2015-12-08 19:52:40 GMT
    Cream of Apple & Pear TartOne recipe pate brisee (above)3 Medium apples, Yellow Delicious or Gala is great choice, shredded1 Medium pear, peeled and cut in ½ dice1 egg plus 1 egg yolk125 grams sugar125 ml whole milk30 grams Mascarpone Cheese + 30 ml (2 TBS) heavy creamZest of ½ lemonGrated nutmeg to taste, grated cinnamon to taste (OPTIONAL)Butter for pan1. Roll out dough 1/8" thick to fit 8" (will work with up to 10") buttered tart pan with removable b...More >>
    Cream of Apple & Pear TartOne recipe pate brisee (above)3 Medium apples, Yellow Delicious or Gala is great choice, shredded1 Medium pear, peeled and cut in ½ dice1 egg plus 1 egg yolk125 grams sugar125 ml whole milk30 grams Mascarpone Cheese + 30 ml (2 TBS) heavy creamZest of ½ lemonGrated nutmeg to taste, grated cinnamon to taste (OPTIONAL)Butter for pan1. Roll out dough 1/8" thick to fit 8" (will work with up to 10") buttered tart pan with removable b...More >>
  • Mee McCormick's Homemade Ketchup

    Mee McCormick's Homemade Ketchup

    Monday, December 7 2015 1:16 PM EST2015-12-07 18:16:22 GMT
    Homemade Ketchup That Fights Acid IndigestionIngredients2 cups of tomato sauce (homemade or canned)1/2 cup of Apple Cider Vinegar1/4 cup of Ume Boshi1 teaspoons of crushed garlic1/2 cup of local honey or coconut sugarDirections:Blend together & store in glass jars in your fridge using within the weekMore >>
    Homemade Ketchup That Fights Acid IndigestionIngredients2 cups of tomato sauce (homemade or canned)1/2 cup of Apple Cider Vinegar1/4 cup of Ume Boshi1 teaspoons of crushed garlic1/2 cup of local honey or coconut sugarDirections:Blend together & store in glass jars in your fridge using within the weekMore >>
  • Paul Heggen's Mexican Shepherd's Pie

    Paul Heggen's Mexican Shepherd's Pie

    Friday, December 4 2015 1:27 PM EST2015-12-04 18:27:09 GMT
    "Mexican Shepherd's Pie"Ingredients·    1 1/2 pounds ground beef·    1 onion, finely chopped·    garlic powder to taste·    salt and pepper to taste·    1 (14.5 ounce) can diced tomatoes·    1 (1.25 ounce) package taco seasoning mix·    3/4 cup bottled salsa·    1 (11 ounce) can whole kernel corn, drain...More >>
    "Mexican Shepherd's Pie"Ingredients·    1 1/2 pounds ground beef·    1 onion, finely chopped·    garlic powder to taste·    salt and pepper to taste·    1 (14.5 ounce) can diced tomatoes·    1 (1.25 ounce) package taco seasoning mix·    3/4 cup bottled salsa·    1 (11 ounce) can whole kernel corn, drain...More >>
  • Chef Jamie's Turkey Pot Pie

    Chef Jamie's Turkey Pot Pie

    Wednesday, December 2 2015 2:34 PM EST2015-12-02 19:34:26 GMT
    Turkey Pot Pie1 recipe pate brisee1-cup leftover Turkey - or alternately you can use Chicken, chopped or torn into bite size pieces¼ cup Yukon Gold potato, cut into small cubes and blanched briefly*¼ cup Turnip, cut into small cubes and blanched briefly*¼ cup green peas, fresh or frozen, blanched briefly*¼ cup sliced carrots, blanched briefly *1-2 cups chicken stock - for blanching* and sauce2 TBS unsalted butter2 TBS AP flourPreheat oven to 425*1. &nbs...More >>
    Turkey Pot Pie1 recipe pate brisee1-cup leftover Turkey - or alternately you can use Chicken, chopped or torn into bite size pieces¼ cup Yukon Gold potato, cut into small cubes and blanched briefly*¼ cup Turnip, cut into small cubes and blanched briefly*¼ cup green peas, fresh or frozen, blanched briefly*¼ cup sliced carrots, blanched briefly *1-2 cups chicken stock - for blanching* and sauce2 TBS unsalted butter2 TBS AP flourPreheat oven to 425*1. &nbs...More >>
  • Chef Paulette's Savory Baked Rice

    Chef Paulette's Savory Baked Rice

    Wednesday, November 25 2015 3:52 PM EST2015-11-25 20:52:48 GMT
    Ingredients1 cup long grain rice8-10 ounces mushrooms, rough chopped2-3 tablespoons olive oil1 stalk celery, diced finely1 onion, diced finely1 cup broth (chicken or vegetable)1 egg3 tablespoons butter, plus more for the pan1/2 cup bread crumbssalt & pepper to tastePreheat oven to 375 degree F.In a medium saucepan bring 3-4 cups of water to a boil. Add some salt and the rice. Cook at a simmer for 12-15 minutes until tender. Drain. Set aside.Heat olive oil in a medium skillet until ...More >>
    Ingredients1 cup long grain rice8-10 ounces mushrooms, rough chopped2-3 tablespoons olive oil1 stalk celery, diced finely1 onion, diced finely1 cup broth (chicken or vegetable)1 egg3 tablespoons butter, plus more for the pan1/2 cup bread crumbssalt & pepper to tastePreheat oven to 375 degree F.In a medium saucepan bring 3-4 cups of water to a boil. Add some salt and the rice. Cook at a simmer for 12-15 minutes until tender. Drain. Set aside.Heat olive oil in a medium skillet until ...More >>
  • Chef Jamie's Perfect Turkey Gravy

    Chef Jamie's Perfect Turkey Gravy

    Tuesday, November 24 2015 11:56 AM EST2015-11-24 16:56:44 GMT
    Perfect Turkey Gravy(Sauce Velouté)1/4 cup AP flour1/4 cup unsalted butter2 cups Turkey or Chicken stock, plus 1 cup in reserve1/8 tsp. fresh ground black or cayenne pepper1 tsp. or to taste kosher saltPan DrippingsHeat stock to scalding in medium saucepan – do not boil.  Meanwhile melt butter in medium saucepan, when butter has melted add flour and cook to light blond color. Add hot stock, 1/2 cup at a time whisking to combine thoroughly between additions. ...More >>
    Perfect Turkey Gravy(Sauce Velouté)1/4 cup AP flour1/4 cup unsalted butter2 cups Turkey or Chicken stock, plus 1 cup in reserve1/8 tsp. fresh ground black or cayenne pepper1 tsp. or to taste kosher saltPan DrippingsHeat stock to scalding in medium saucepan – do not boil.  Meanwhile melt butter in medium saucepan, when butter has melted add flour and cook to light blond color. Add hot stock, 1/2 cup at a time whisking to combine thoroughly between additions. ...More >>
  • Chef Jamie's Mashed Potatoes

    Chef Jamie's Mashed Potatoes

    Tuesday, November 24 2015 11:54 AM EST2015-11-24 16:54:51 GMT
    Pureed PotatoesPurée de Pommes de Terre1.5 kilos (approximately 3 lbs.) potatoes, Russet or Yukon Gold peeled and cut into 1” cubeWater to coverKosher salt115 grams (approx. 1/4 cup / 1 stick) unsalted butter room temperature.250 ml heavy cream (1 cup + 2 TBS) heated to simmer.30 ml GOOD olive oilPlace potatoes in large saucepan cover with water, drain and cover with water by approximately 1/2 – 1 inch.Cover pan and bring water to rolling boil.  Salt water aggre...More >>
    Pureed PotatoesPurée de Pommes de Terre1.5 kilos (approximately 3 lbs.) potatoes, Russet or Yukon Gold peeled and cut into 1” cubeWater to coverKosher salt115 grams (approx. 1/4 cup / 1 stick) unsalted butter room temperature.250 ml heavy cream (1 cup + 2 TBS) heated to simmer.30 ml GOOD olive oilPlace potatoes in large saucepan cover with water, drain and cover with water by approximately 1/2 – 1 inch.Cover pan and bring water to rolling boil.  Salt water aggre...More >>
  • Pinewood Store & Kitchen's Pumpkin Coconut Milk Pudding

    Pinewood Store & Kitchen's Pumpkin Coconut Milk Pudding

    Monday, November 23 2015 4:31 PM EST2015-11-23 21:31:54 GMT
    Pumpkin Coconut Milk Pudding1 cup of pumpkin puree1 cup of coconut milk2 teaspoons of agar agar2 teaspoons of pumpkin pie spices3 tablespoons of coconut nectarInstructions:In a saucepan combine the agar agar and coconut milk, whisking it constantly bring the combo to a boil and then lower the heat to a simmer cooking for about 3- 4 minutes.In a blender or food processor combine agar agar, coconut milk, pumpkin puree, pumpkin spice and coconut nectar blending until smooth.Pour mixture i...More >>
    Pumpkin Coconut Milk Pudding1 cup of pumpkin puree1 cup of coconut milk2 teaspoons of agar agar2 teaspoons of pumpkin pie spices3 tablespoons of coconut nectarInstructions:In a saucepan combine the agar agar and coconut milk, whisking it constantly bring the combo to a boil and then lower the heat to a simmer cooking for about 3- 4 minutes.In a blender or food processor combine agar agar, coconut milk, pumpkin puree, pumpkin spice and coconut nectar blending until smooth.Pour mixture i...More >>
  • Chef Paulette's Pumpkin Ricotta Cheesecake

    Chef Paulette's Pumpkin Ricotta Cheesecake

    Friday, November 20 2015 2:37 PM EST2015-11-20 19:37:57 GMT
    Pumpkin Ricotta Cheesecake1 tablespoon butter3 cups ricotta1 cup pumpkin puree3/4 cup sugar1/4 cup brown sugar4 eggs1 teaspoon cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground clovesPreheat oven to 350 degrees.Lightly butter a 9-inch springform pan. Add a circle of parchment at the bottom, and butter the parchment.In a large bowl whisk together the ricotta, pumpkin, and sugar until smooth, until you can't feel/hear the grittiness of the sugar. Whisk in eggs one at a time until com...More >>
    Pumpkin Ricotta Cheesecake1 tablespoon butter3 cups ricotta1 cup pumpkin puree3/4 cup sugar1/4 cup brown sugar4 eggs1 teaspoon cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground clovesPreheat oven to 350 degrees.Lightly butter a 9-inch springform pan. Add a circle of parchment at the bottom, and butter the parchment.In a large bowl whisk together the ricotta, pumpkin, and sugar until smooth, until you can't feel/hear the grittiness of the sugar. Whisk in eggs one at a time until com...More >>
  • Chef Jamie's Green Beans & Brussels Sprouts 11/19/15

    Chef Jamie's Green Beans & Brussels Sprouts 11/19/15

    Thursday, November 19 2015 1:30 PM EST2015-11-19 18:30:02 GMT
    Green Beans with MushroomsOrNot your Mamma's casserole1 lb. French green beans¼ lb. mushrooms, sliced thin1 Roma Tomato, seeded and cut julienne1 Shallot, peeled and sliced2 Cloves Garlic, peeled and thinly slicedExtra virgin olive oilKosher saltCrushed red pepper flakesHard Cheese (such as parm or pecorino), finely grated1.    Briefly blanch green beans in heavily salted water to set color, remove to ice bath to stop cooking.2.    In a large saut&e...More >>
    Green Beans with MushroomsOrNot your Mamma's casserole1 lb. French green beans¼ lb. mushrooms, sliced thin1 Roma Tomato, seeded and cut julienne1 Shallot, peeled and sliced2 Cloves Garlic, peeled and thinly slicedExtra virgin olive oilKosher saltCrushed red pepper flakesHard Cheese (such as parm or pecorino), finely grated1.    Briefly blanch green beans in heavily salted water to set color, remove to ice bath to stop cooking.2.    In a large saut&e...More >>
  • Sarah-Jane's Autumn Salad with Pomegranate and Apples

    Sarah-Jane's Autumn Salad with Pomegranate and Apples

    Wednesday, November 18 2015 2:34 PM EST2015-11-18 19:34:56 GMT
    Autumn Salad with Pomegranate and ApplesIngredientsVinaigrette:1 tablespoon Dijon mustard1 teaspoon thyme, chopped1 teaspoon shallots, chopped2 tablespoons balsamic vinegar1⁄ 3 cup extra-virgin olive oil¼ cup hazelnut oil¼ cup walnut oilsalt and pepper to tasteCandied Walnuts (optionally, use prepared candied walnuts):½ cup walnuts2 cups peanut oil, for frying1 cup powdered sugarSalad:1 cup arils from POM Wonderful Pomegranates(or 1 cup POM POMS Fresh Arils)3...More >>
    Autumn Salad with Pomegranate and ApplesIngredientsVinaigrette:1 tablespoon Dijon mustard1 teaspoon thyme, chopped1 teaspoon shallots, chopped2 tablespoons balsamic vinegar1⁄ 3 cup extra-virgin olive oil¼ cup hazelnut oil¼ cup walnut oilsalt and pepper to tasteCandied Walnuts (optionally, use prepared candied walnuts):½ cup walnuts2 cups peanut oil, for frying1 cup powdered sugarSalad:1 cup arils from POM Wonderful Pomegranates(or 1 cup POM POMS Fresh Arils)3...More >>
  • Chef Jamie's Tarte

    Chef Jamie's Tarte

    Friday, November 13 2015 2:29 PM EST2015-11-13 19:29:03 GMT
    Chef Andre's Tart (made by Chef Jamie)2 - large russet potatoes - washed, peeled & sliced 1/8" thick1 - bunch flat leaf parsley - washed, chopped coarse2 - large eggs, hardboiled & sliced in ¼'s½ cup - sour cream or crème fraiche¼ lb. - bacon - cooked slightly crisp & chopped (6-8 pieces)Extra Virgin Olive OilKosher salt & fresh ground pepper1 - recipe Pâte Brisee (follows)Preheat oven to 375*1. Roll out 2/3 dough on floured surfac...More >>
    Chef Andre's Tart (made by Chef Jamie)2 - large russet potatoes - washed, peeled & sliced 1/8" thick1 - bunch flat leaf parsley - washed, chopped coarse2 - large eggs, hardboiled & sliced in ¼'s½ cup - sour cream or crème fraiche¼ lb. - bacon - cooked slightly crisp & chopped (6-8 pieces)Extra Virgin Olive OilKosher salt & fresh ground pepper1 - recipe Pâte Brisee (follows)Preheat oven to 375*1. Roll out 2/3 dough on floured surfac...More >>
  • Chef Paulette's Baked Crispy Shrimp with Parsley Pesto

    Chef Paulette's Baked Crispy Shrimp with Parsley Pesto

    Wednesday, November 11 2015 2:40 PM EST2015-11-11 19:40:35 GMT
    Baked Crispy Shrimp w Parsley Pesto16 shrimp, peeled and deveined6 sheets filo dough3-4 tablespoons buttersalt & pepper to tastePreheat oven to 375 degrees F.Lay the filo dough on a work table and cut into 2-inch strips. Melt the butter. Brush the sheets with butter. Place a shrimp on each sheet at the bottom. Season shrimp with salt & pepper. Roll up filo, tucking in sides, until you have a little packet. Brush the outside with butter. Place on a parchment-lined sheet pan. Bak...More >>
    Baked Crispy Shrimp w Parsley Pesto16 shrimp, peeled and deveined6 sheets filo dough3-4 tablespoons buttersalt & pepper to tastePreheat oven to 375 degrees F.Lay the filo dough on a work table and cut into 2-inch strips. Melt the butter. Brush the sheets with butter. Place a shrimp on each sheet at the bottom. Season shrimp with salt & pepper. Roll up filo, tucking in sides, until you have a little packet. Brush the outside with butter. Place on a parchment-lined sheet pan. Bak...More >>
  • Rachel Holder's Pumpkin & Prosciutto Pasta

    Rachel Holder's Pumpkin & Prosciutto Pasta

    Tuesday, November 10 2015 4:19 PM EST2015-11-10 21:19:35 GMT
    Ingredients:1 box rigatoni pasta3 teaspoons olive oil3 ounces prosciutto, chopped1/4 cup chopped onion1/2 cup pure pumpkin puree1/8 teaspoon grated nutmeg3/4 cup heavy whipping cream1/2 cup low sodium chicken stock1/4 cup grated Parmesan cheese, plus more for garnishKosher salt and freshly ground black pepperDirections:Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions, or until al dente. Drain.Meanwhile, heat 2 teaspoons of the oil in a ...More >>
    Ingredients:1 box rigatoni pasta3 teaspoons olive oil3 ounces prosciutto, chopped1/4 cup chopped onion1/2 cup pure pumpkin puree1/8 teaspoon grated nutmeg3/4 cup heavy whipping cream1/2 cup low sodium chicken stock1/4 cup grated Parmesan cheese, plus more for garnishKosher salt and freshly ground black pepperDirections:Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions, or until al dente. Drain.Meanwhile, heat 2 teaspoons of the oil in a ...More >>
  • Chef Paulette's Italian Coconut Cookies

    Chef Paulette's Italian Coconut Cookies

    Friday, November 6 2015 5:59 PM EST2015-11-06 22:59:58 GMT
    Ingredients1/2 cup sugar2 eggs1 teaspoon vanilla extract3 cups sweetened coconut4 ounces semisweet chocolate chipsPreheat oven to 375 degrees F.Beat the sugar, eggs, and extract in a medium mixing bowl until pale and frothy. Stir in the coconut until evenly combined. Refrigerate mixture for 1 hour. When chilled, use 2 teaspoons to form loose balls of mixture on a parchment-lined baking sheet (about 2 tablespoons per ball).  Using your fingers pinch each ball to form a point at the...More >>
    Ingredients1/2 cup sugar2 eggs1 teaspoon vanilla extract3 cups sweetened coconut4 ounces semisweet chocolate chipsPreheat oven to 375 degrees F.Beat the sugar, eggs, and extract in a medium mixing bowl until pale and frothy. Stir in the coconut until evenly combined. Refrigerate mixture for 1 hour. When chilled, use 2 teaspoons to form loose balls of mixture on a parchment-lined baking sheet (about 2 tablespoons per ball).  Using your fingers pinch each ball to form a point at the...More >>
  • Sarah-Jane’s New South Hot Chicken Spaghetti Casserole (Kroger Contest Winner!)

    Sarah-Jane’s New South Hot Chicken Spaghetti Casserole (Kroger Contest Winner!)

    Tuesday, November 3 2015 9:21 AM EST2015-11-03 14:21:53 GMT
    Sarah-Jane’s New South Hot Chicken Spaghetti CasseroleIngredients:1 tablespoon minced garlic1 (14.5-oz) can rotel1 can (8-oz) mushroom (use liquid)1 tablespoon Worcestershire sauce2 teaspoons dried Italian herb seasoning blend (salt-free)2 cups chopped cooked chicken breast (about a pound)About 9 ounces uncooked 100% whole-grain spaghetti1 cup (1/4-inch-thick) slices celery1 cup chopped red bell pepper1 cup chopped onion1/4 teaspoon salt1/4 teaspoon freshly ground black pepper1(1...More >>
    Sarah-Jane’s New South Hot Chicken Spaghetti CasseroleIngredients:1 tablespoon minced garlic1 (14.5-oz) can rotel1 can (8-oz) mushroom (use liquid)1 tablespoon Worcestershire sauce2 teaspoons dried Italian herb seasoning blend (salt-free)2 cups chopped cooked chicken breast (about a pound)About 9 ounces uncooked 100% whole-grain spaghetti1 cup (1/4-inch-thick) slices celery1 cup chopped red bell pepper1 cup chopped onion1/4 teaspoon salt1/4 teaspoon freshly ground black pepper1(1...More >>
  • Chef Nick's Shaved Fennel Orange Salad

    Chef Nick's Shaved Fennel Orange Salad

    Monday, November 2 2015 2:39 PM EST2015-11-02 19:39:22 GMT
    Shaved Fennel Orange SaladServes 2-41 Large bulb of fresh fennel2 Navel oranges¼ C Extra Virgin olive oil1/3 C Chopped pistachiosSalt and pepper to tasteRemove the green top stalk of fennel bulb, reserving the fine leaves. Cut bulb into quarters and remove core. Cut bulb into thin slices, using mandolin if you have one. Set aside. Peel and slice oranges into ¼ in slices. Reserve small ends for a bit of their juice. In a large mixing bowl squeeze fresh orange juice and add...More >>
    Shaved Fennel Orange SaladServes 2-41 Large bulb of fresh fennel2 Navel oranges¼ C Extra Virgin olive oil1/3 C Chopped pistachiosSalt and pepper to tasteRemove the green top stalk of fennel bulb, reserving the fine leaves. Cut bulb into quarters and remove core. Cut bulb into thin slices, using mandolin if you have one. Set aside. Peel and slice oranges into ¼ in slices. Reserve small ends for a bit of their juice. In a large mixing bowl squeeze fresh orange juice and add...More >>
  • Loveless Cafe's Buttermilk Pimento Cheese

    Loveless Cafe's Buttermilk Pimento Cheese

    Thursday, October 29 2015 2:32 PM EDT2015-10-29 18:32:07 GMT
    Buttermilk Pimento Cheese Ingredients: 1lb block Sharp Cheddar Cheese1lb block American cheese1 cup Buttermilk4 large Red Sweet Bell Peppers 1.    Char the red peppers over an open flame until the skin is evenly charred and blistered on all sides. Place them in an air-tight container for 2 hours before peeling off the outer charred skin and removing the seeds and veins from the inside. Once clean, chop the peppers into a fine dice and set aside.More >>
    Buttermilk Pimento Cheese Ingredients: 1lb block Sharp Cheddar Cheese1lb block American cheese1 cup Buttermilk4 large Red Sweet Bell Peppers 1.    Char the red peppers over an open flame until the skin is evenly charred and blistered on all sides. Place them in an air-tight container for 2 hours before peeling off the outer charred skin and removing the seeds and veins from the inside. Once clean, chop the peppers into a fine dice and set aside.More >>
  • Chef Paulette's Chocolate Spice Olive Oil Cake

    Chef Paulette's Chocolate Spice Olive Oil Cake

    Monday, October 26 2015 5:32 PM EDT2015-10-26 21:32:35 GMT
    Chocolate Spice Olive Oil Cake4 eggs1 cup sugar1 teaspoon vanilla  extract1/3 cup olive oil1 cup flour1/3 cup cocoa powder1 teaspoon instant espresso1 tablespoon baking powder1/2 teaspoon salt1 teaspoon cinnamon1 teaspoon ground ginger1/2 teaspoon nutmeg1-2 tablespoons powdered sugarPreheat oven to 350 degrees F.In the bowl of a mixer blend the eggs and sugar until pale. Add vanilla and olive oil. Mix to combine. In a separate bowl, whisk together the flour, cocoa, espresso powder...More >>
    Chocolate Spice Olive Oil Cake4 eggs1 cup sugar1 teaspoon vanilla  extract1/3 cup olive oil1 cup flour1/3 cup cocoa powder1 teaspoon instant espresso1 tablespoon baking powder1/2 teaspoon salt1 teaspoon cinnamon1 teaspoon ground ginger1/2 teaspoon nutmeg1-2 tablespoons powdered sugarPreheat oven to 350 degrees F.In the bowl of a mixer blend the eggs and sugar until pale. Add vanilla and olive oil. Mix to combine. In a separate bowl, whisk together the flour, cocoa, espresso powder...More >>
  • Sarah-Jane's New South Stuffed Cabbage Roll-Ups

    Sarah-Jane's New South Stuffed Cabbage Roll-Ups

    Thursday, October 22 2015 2:49 PM EDT2015-10-22 18:49:51 GMT
    Sarah-Jane's New South Stuffed Cabbage Roll-UpsIngredients:1 large head Savoy cabbage (about 2 pounds), cored3 tablespoons olive oil, divided1 yellow onion, finely chopped1 carrot, peeled and finely chopped4 cloves fresh garlic, minced2.5 ounces fresh parmesan cheese, divided1 cup cooked brown rice or quinoa5 tablespoons fresh oregano, coarsely chopped, divided1 tablespoon grated lemon rind1 teaspoon kosher salt½ teaspoon freshly ground black pepper1/3 pound extra lean ground be...More >>
    Sarah-Jane's New South Stuffed Cabbage Roll-UpsIngredients:1 large head Savoy cabbage (about 2 pounds), cored3 tablespoons olive oil, divided1 yellow onion, finely chopped1 carrot, peeled and finely chopped4 cloves fresh garlic, minced2.5 ounces fresh parmesan cheese, divided1 cup cooked brown rice or quinoa5 tablespoons fresh oregano, coarsely chopped, divided1 tablespoon grated lemon rind1 teaspoon kosher salt½ teaspoon freshly ground black pepper1/3 pound extra lean ground be...More >>
  • Chef Jamie's Apple Tarte Tatin

    Chef Jamie's Apple Tarte Tatin

    Monday, October 19 2015 2:30 PM EDT2015-10-19 18:30:19 GMT
    Apple Tarte Tatin1 recipe Pâte Briseé (or store bought dough is fine)1- 2 Apples preferably local - washed, seeded and quartered¼ cup brown sugar¼ cup unsalted butter1 lemon, juiced1 TBS granulated sugarPreheat oven to 425*1.     Combine apples, lemon juice and sugar in bowl, toss to combine.2.    Roll out dough to fit bottom of 8" nonstick skillet - approximately 3/8 thick.  Chill for 10 - 15 minutes in refrigerator.3....More >>
    Apple Tarte Tatin1 recipe Pâte Briseé (or store bought dough is fine)1- 2 Apples preferably local - washed, seeded and quartered¼ cup brown sugar¼ cup unsalted butter1 lemon, juiced1 TBS granulated sugarPreheat oven to 425*1.     Combine apples, lemon juice and sugar in bowl, toss to combine.2.    Roll out dough to fit bottom of 8" nonstick skillet - approximately 3/8 thick.  Chill for 10 - 15 minutes in refrigerator.3....More >>
  • Chef Paulette's Italian French Toast

    Chef Paulette's Italian French Toast

    Friday, October 16 2015 2:42 PM EDT2015-10-16 18:42:14 GMT
    Italian French Toast2 large eggs1/3 cup milk1/2 cup grated parmesan cheese1/4 teaspoon grated nutmeg    salt & pepper to taste2 tablespoons butter or 2 tablespoons olive oil (or 1/2 and 1/2)4-6 slices Italian bread or white sliced bread (crusts removed)    Whisk together the eggs, milk, cheese, and nutmeg. Season with salt and pepper. Heat a little butter and/or olive oil in a frying pan till hot. Dip the bread slices in the mixture, shake off excess, ...More >>
    Italian French Toast2 large eggs1/3 cup milk1/2 cup grated parmesan cheese1/4 teaspoon grated nutmeg    salt & pepper to taste2 tablespoons butter or 2 tablespoons olive oil (or 1/2 and 1/2)4-6 slices Italian bread or white sliced bread (crusts removed)    Whisk together the eggs, milk, cheese, and nutmeg. Season with salt and pepper. Heat a little butter and/or olive oil in a frying pan till hot. Dip the bread slices in the mixture, shake off excess, ...More >>
  • Sarah-Jane's New South Beef Stew

    Sarah-Jane's New South Beef Stew

    Thursday, October 15 2015 2:14 PM EDT2015-10-15 18:14:50 GMT
    Sarah-Jane's New South Beef StewIngredients:1 pound beef bottom round roast, cut into 1-inch pieces2 tablespoons all-purpose flour½ teaspoon pepper2 teaspoons canola oil1 teaspoon salt1 medium onion, chopped3 cloves fresh garlic, minced2 teaspoons dried thyme leaves2 teaspoons salt-free seasoning, such as Mrs. Dash1 cup dry red wine1-1.5 quarts lower sodium beef broth4 ounces sliced mushrooms1 cup chopped carrots1 cup chopped celery1.5 cups diced potatoes1 medium head cabbage, c...More >>
    Sarah-Jane's New South Beef StewIngredients:1 pound beef bottom round roast, cut into 1-inch pieces2 tablespoons all-purpose flour½ teaspoon pepper2 teaspoons canola oil1 teaspoon salt1 medium onion, chopped3 cloves fresh garlic, minced2 teaspoons dried thyme leaves2 teaspoons salt-free seasoning, such as Mrs. Dash1 cup dry red wine1-1.5 quarts lower sodium beef broth4 ounces sliced mushrooms1 cup chopped carrots1 cup chopped celery1.5 cups diced potatoes1 medium head cabbage, c...More >>
  • Chef Jamie's Flatbread 10/14/15

    Chef Jamie's Flatbread 10/14/15

    Wednesday, October 14 2015 4:58 PM EDT2015-10-14 20:58:10 GMT
    Flatbread / Focaccia Makes 1 or 2 Flatbreads3 cups All Purpose flour – unbleached, plus more for counter1 tsp. salt2-¼ tsp. active dry yeast1 tsp. honey1 tsp. extra virgin olive oil1 ¼ cups water, room tempPreheat oven to 450* with pizza stone on bottom of ovenCombine all dry ingredients in bowl of stand mixer.  Mix on low to combine.Add oil & honey, turn mixer on at lowest speed and add water.Mix on low (speed 1 on KitchenAid) for 3 minutes.Turn speed to 2...More >>
    Flatbread / Focaccia Makes 1 or 2 Flatbreads3 cups All Purpose flour – unbleached, plus more for counter1 tsp. salt2-¼ tsp. active dry yeast1 tsp. honey1 tsp. extra virgin olive oil1 ¼ cups water, room tempPreheat oven to 450* with pizza stone on bottom of ovenCombine all dry ingredients in bowl of stand mixer.  Mix on low to combine.Add oil & honey, turn mixer on at lowest speed and add water.Mix on low (speed 1 on KitchenAid) for 3 minutes.Turn speed to 2...More >>
  • Chef Paulette's Roasted Zucchini & Bell Pepper Pasta w Fresh Mozzarella

    Chef Paulette's Roasted Zucchini & Bell Pepper Pasta w Fresh Mozzarella

    Friday, October 9 2015 4:16 PM EDT2015-10-09 20:16:19 GMT
    Roasted Zucchini & Bell Pepper Pasta w Fresh Mozzarella2 medium zucchini1 small red bell pepper1 small onion, diced2 garlic cloves, peeled and smashed1/4 cup olive oil plus more for drizzlingsalt & pepper to taste3-4 fresh thyme sprigs1 lb. cut pasta i.e. penne, orecchiette1/2 lb. fresh mozzarella, torn into bite-sized pieces1/2 cup grated parmigiano1/4 cup fresh mint leaves, tornPreheat oven to 400 degrees F.Trim ends off of zucchini. Cut in half lengthwise. Cut each half in h...More >>
    Roasted Zucchini & Bell Pepper Pasta w Fresh Mozzarella2 medium zucchini1 small red bell pepper1 small onion, diced2 garlic cloves, peeled and smashed1/4 cup olive oil plus more for drizzlingsalt & pepper to taste3-4 fresh thyme sprigs1 lb. cut pasta i.e. penne, orecchiette1/2 lb. fresh mozzarella, torn into bite-sized pieces1/2 cup grated parmigiano1/4 cup fresh mint leaves, tornPreheat oven to 400 degrees F.Trim ends off of zucchini. Cut in half lengthwise. Cut each half in h...More >>
  • Chef Nick's Arugula Roasted Butternut Squash Salad

    Chef Nick's Arugula Roasted Butternut Squash Salad

    Tuesday, October 6 2015 2:31 PM EDT2015-10-06 18:31:14 GMT
    Arugula Roasted Butternut Squash Saladserves 4-6Apple Dijon Vinaigrette¼ cup apple cider3 tbsp extra virgin olive oil1 tbsp apple cider vinegar1 tbsp Dijon mustard1 finely chopped small shallotsalt and pepper to tasteSalad16 ounces baby arugula1 small butternut squash1/3 cup olive oil½ cup toasted or candied pecans1/3 cup shaved parmesan cheesePreheat oven to 425 degrees. Peel and seed squash. Cut into small bite sized cubes. Toss in olive oil, salt and pepper. Roast in o...More >>
    Arugula Roasted Butternut Squash Saladserves 4-6Apple Dijon Vinaigrette¼ cup apple cider3 tbsp extra virgin olive oil1 tbsp apple cider vinegar1 tbsp Dijon mustard1 finely chopped small shallotsalt and pepper to tasteSalad16 ounces baby arugula1 small butternut squash1/3 cup olive oil½ cup toasted or candied pecans1/3 cup shaved parmesan cheesePreheat oven to 425 degrees. Peel and seed squash. Cut into small bite sized cubes. Toss in olive oil, salt and pepper. Roast in o...More >>
  • Chef Nick's Butternut Mac & Cheese

    Chef Nick's Butternut Mac & Cheese

    Thursday, October 1 2015 4:57 PM EDT2015-10-01 20:57:25 GMT
    Butternut Mac & CheeseServes 4-61 pound cavatappi pasta½ cup pancetta cubed1/3 cup olive oil1 small butternut squash3-4 fresh sage leaves5 cups chicken broth1 cup milk½ cup shredded parmesan cheese½ cup shredded pecorino cheeseCook the pasta till al dente drain and set aside. Heat olive oil in a sauté pan and add pancetta. Cook over low heat till crispy and set aside. Remove skin and seeds from squash and cut into small cubes. In a medium saucepan bring ...More >>
    Butternut Mac & CheeseServes 4-61 pound cavatappi pasta½ cup pancetta cubed1/3 cup olive oil1 small butternut squash3-4 fresh sage leaves5 cups chicken broth1 cup milk½ cup shredded parmesan cheese½ cup shredded pecorino cheeseCook the pasta till al dente drain and set aside. Heat olive oil in a sauté pan and add pancetta. Cook over low heat till crispy and set aside. Remove skin and seeds from squash and cut into small cubes. In a medium saucepan bring ...More >>
  • Sarah-Jane's New South Apple-Glazed Pork Tenderloin

    Sarah-Jane's New South Apple-Glazed Pork Tenderloin

    Thursday, October 1 2015 4:56 PM EDT2015-10-01 20:56:32 GMT
    Sarah-Jane's New South Apple-Glazed Pork TenderloinIngredients:1 pound extra-lean pork tenderloin1 tablespoon olive oil2 teaspoons chopped fresh parsley½ large sweet onion, chopped1 large Gala apple, chopped½ cup dry white wine, such as Chardonnay2 tablespoons balsamic vinegar4 tablespoons all-fruit (no sugar added) apple or peach spreadFreshly ground black pepper and salt, to tasteDirections:Preheat an oven to 350 degrees F. Spray a large baking dish with cooking spray a...More >>
    Sarah-Jane's New South Apple-Glazed Pork TenderloinIngredients:1 pound extra-lean pork tenderloin1 tablespoon olive oil2 teaspoons chopped fresh parsley½ large sweet onion, chopped1 large Gala apple, chopped½ cup dry white wine, such as Chardonnay2 tablespoons balsamic vinegar4 tablespoons all-fruit (no sugar added) apple or peach spreadFreshly ground black pepper and salt, to tasteDirections:Preheat an oven to 350 degrees F. Spray a large baking dish with cooking spray a...More >>
  • Chef Jamie's Risotto 9/30/15

    Chef Jamie's Risotto 9/30/15

    Wednesday, September 30 2015 2:32 PM EDT2015-09-30 18:32:15 GMT
    RisottoServes 2 - 41 - 12 oz. package Arborio Rice1 - Cup White Wine - such as Pinot Grigio1 - Qt. Stock (or water)1 - Shallot, finely minced2 - Cloves Garlic, thinly sliced2 - TBS Unsalted Butter4 - Ounces finely grated Parmigiano Regiano Cheese (or of choice)Kosher SaltEV Olive Oil, for pan & for drizzling1.    Preheat a straight side sauté pan over medium high heat.2.    Coat bottom of pan with oil, add shallots sauté briefly, then gar...More >>
    RisottoServes 2 - 41 - 12 oz. package Arborio Rice1 - Cup White Wine - such as Pinot Grigio1 - Qt. Stock (or water)1 - Shallot, finely minced2 - Cloves Garlic, thinly sliced2 - TBS Unsalted Butter4 - Ounces finely grated Parmigiano Regiano Cheese (or of choice)Kosher SaltEV Olive Oil, for pan & for drizzling1.    Preheat a straight side sauté pan over medium high heat.2.    Coat bottom of pan with oil, add shallots sauté briefly, then gar...More >>
  • Mee McCormick's Organic Blueberry Kuzu Sauce

    Mee McCormick's Organic Blueberry Kuzu Sauce

    Monday, September 28 2015 2:14 PM EDT2015-09-28 18:14:04 GMT
    Organic Blueberry Kuzu SauceIngredients3 cups Frozen or fresh blueberries3 cups of water¼ cup of local honey or coconut sugar2 tablespoons of Kuzu diluted in ¼ cup of cold waterInstructionsIn a medium sauce pan bring your blueberry and water to a boil, once it boils add diluted kuzu. Stir constantly until it slightly thickens. Pour over hot cakes & enjoy!Recipe provided by Pinewood Store & KitchenMore >>
    Organic Blueberry Kuzu SauceIngredients3 cups Frozen or fresh blueberries3 cups of water¼ cup of local honey or coconut sugar2 tablespoons of Kuzu diluted in ¼ cup of cold waterInstructionsIn a medium sauce pan bring your blueberry and water to a boil, once it boils add diluted kuzu. Stir constantly until it slightly thickens. Pour over hot cakes & enjoy!Recipe provided by Pinewood Store & KitchenMore >>
  • Chef Paulette's Nutella Tart

    Chef Paulette's Nutella Tart

    Friday, September 25 2015 3:40 PM EDT2015-09-25 19:40:40 GMT
    Nutella TartFor the pastry:1 1/4 cup flour1/2 teaspoon sugarpinch salt6 tablespoons cold unsalted butter, cut into tablespoonsscant 1/4 cup ice waterFor the filling:1 13-ounce jar Nutella4 ounces mascarpone1/3 cup powdered sugar1/4 cup half and half1/2 teaspoon espresso powder1/2 teaspoon orange extractpowdered sugar for dustingPreheat oven to 375 degrees F.For the Crust: Add the flour, sugar, salt and butter to the bowl of food processor. Pulse until the mixture is crumbly with small ...More >>
    Nutella TartFor the pastry:1 1/4 cup flour1/2 teaspoon sugarpinch salt6 tablespoons cold unsalted butter, cut into tablespoonsscant 1/4 cup ice waterFor the filling:1 13-ounce jar Nutella4 ounces mascarpone1/3 cup powdered sugar1/4 cup half and half1/2 teaspoon espresso powder1/2 teaspoon orange extractpowdered sugar for dustingPreheat oven to 375 degrees F.For the Crust: Add the flour, sugar, salt and butter to the bowl of food processor. Pulse until the mixture is crumbly with small ...More >>
  • Rachel Holder's One Pot Taco Skillet

    Rachel Holder's One Pot Taco Skillet

    Thursday, September 24 2015 2:51 PM EDT2015-09-24 18:51:04 GMT
    One Pot Taco SkilletIngredients1 lb lean ground beef or ground turkey1 (16oz) can fat free refried beans1 (16oz) jar of mild salsa1 package low sodium taco seasoning mix2½ cups tortilla chips (lightly broken in small pieces, not crushed)1 cup Cheddar or Monterrey Jack cheese1 cup shredded lettucegreen onions for garnish InstructionsIn a medium skillet, cook ground beef until thoroughly cooked. Drain.Stir in salsa, taco seasoning, and refried beans, mix well and stir often o...More >>
    One Pot Taco SkilletIngredients1 lb lean ground beef or ground turkey1 (16oz) can fat free refried beans1 (16oz) jar of mild salsa1 package low sodium taco seasoning mix2½ cups tortilla chips (lightly broken in small pieces, not crushed)1 cup Cheddar or Monterrey Jack cheese1 cup shredded lettucegreen onions for garnish InstructionsIn a medium skillet, cook ground beef until thoroughly cooked. Drain.Stir in salsa, taco seasoning, and refried beans, mix well and stir often o...More >>
  • Sarah-Jane’s New South Chicken Cordon Bleu with White Wine Sauce

    Sarah-Jane’s New South Chicken Cordon Bleu with White Wine Sauce

    Thursday, September 24 2015 9:53 AM EDT2015-09-24 13:53:45 GMT
    Sarah-Jane’s New South Chicken Cordon Bleu with White Wine SauceIngredients:For the chicken:6 (5-ounce) thinly sliced boneless, skinless chicken breasts 1 large egg, beaten1 tablespoon lowfat buttermilk1 tablespoon all-purpose flour1/2 cup Parmesan-Herb panko (Japanese breadcrumbs)12 deli thin slices prosciutto6 slices reduced-fat Swiss cheese, cut in halfSalt and pepper, to tasteSalt-free Italian herb blend, to tasteCooking sprayFor the sauce:1 tablespoon butter1 tablespoon...More >>
    Sarah-Jane’s New South Chicken Cordon Bleu with White Wine SauceIngredients:For the chicken:6 (5-ounce) thinly sliced boneless, skinless chicken breasts 1 large egg, beaten1 tablespoon lowfat buttermilk1 tablespoon all-purpose flour1/2 cup Parmesan-Herb panko (Japanese breadcrumbs)12 deli thin slices prosciutto6 slices reduced-fat Swiss cheese, cut in halfSalt and pepper, to tasteSalt-free Italian herb blend, to tasteCooking sprayFor the sauce:1 tablespoon butter1 tablespoon...More >>
  • Chef Maneet Chauhan's Malai Chicken Meatballs

    Chef Maneet Chauhan's Malai Chicken Meatballs

    Wednesday, September 23 2015 9:44 AM EDT2015-09-23 13:44:51 GMT
    Malai Chicken Meatballs (Indian-spiced Chicken Meatballs) Courtesy of Chef Maneet Chauhan | Nashville, Tennessee Ingredients: 2 lbs. ground chicken 1 tbsp. garlic grated or chopped finely 1 tbsp. ginger grated or chopped finely ¼ cup cream cheese 2 red onions chopped finely 4 tbsp. tandoori masala* 2 jalapenos grated ½ cup chopped mint ½ cup chopped cilantro ¼ cup chopped ginger 1 tsp. kastoori methi* 2 ...More >>
    Malai Chicken Meatballs (Indian-spiced Chicken Meatballs) Courtesy of Chef Maneet Chauhan | Nashville, Tennessee Ingredients: 2 lbs. ground chicken 1 tbsp. garlic grated or chopped finely 1 tbsp. ginger grated or chopped finely ¼ cup cream cheese 2 red onions chopped finely 4 tbsp. tandoori masala* 2 jalapenos grated ½ cup chopped mint ½ cup chopped cilantro ¼ cup chopped ginger 1 tsp. kastoori methi* 2 ...More >>
  • Chef Nick's Fettuccine Alfredo With Hot Sausage

    Chef Nick's Fettuccine Alfredo With Hot Sausage

    Tuesday, September 22 2015 9:10 AM EDT2015-09-22 13:10:08 GMT
    Fettuccine Alfredo With Hot SausageServes 4-64-5 Links hot Italian sausage removed from casings1 pound fettuccine pasta2 cups heavy cream1 cup grated parmesan cheese1 cup grated pecorino romano cheese2 garlic cloves smashed¼ stick unsalted buttersalt and pepper to tasteBring a large pot of salted water to boil. Add pasta and cook 8-10 minutes till al dente. Preheat oven to 425 degrees. Place sausage on sheet pan and cook 10 minutes till browned. Remove sausage and break into bit...More >>
    Fettuccine Alfredo With Hot SausageServes 4-64-5 Links hot Italian sausage removed from casings1 pound fettuccine pasta2 cups heavy cream1 cup grated parmesan cheese1 cup grated pecorino romano cheese2 garlic cloves smashed¼ stick unsalted buttersalt and pepper to tasteBring a large pot of salted water to boil. Add pasta and cook 8-10 minutes till al dente. Preheat oven to 425 degrees. Place sausage on sheet pan and cook 10 minutes till browned. Remove sausage and break into bit...More >>
  • Chef Paulette's Cinnamon Buns 9/21/15

    Chef Paulette's Cinnamon Buns 9/21/15

    Monday, September 21 2015 2:43 PM EDT2015-09-21 18:43:54 GMT
    Cinnamon Buns2 cups flour3 teaspoons baking powder1 teaspoon salt6 tablespoons unsalted butter2/3 cup milkFilling: 4 tablespoons unsalted butter, softened to room temperature1/4 cup sugar3 teaspoons cinnamonVanilla Glaze:2 tablespoons butter, room temperature1 cup powdered sugar1/2 teaspoon vanilla extractPreheat oven 425 degrees F.Whisk together the dry ingredients. Cut in the butter with a pastry cutter, or pulse mixture in a food processor. Add milk. Stir together and knead lig...More >>
    Cinnamon Buns2 cups flour3 teaspoons baking powder1 teaspoon salt6 tablespoons unsalted butter2/3 cup milkFilling: 4 tablespoons unsalted butter, softened to room temperature1/4 cup sugar3 teaspoons cinnamonVanilla Glaze:2 tablespoons butter, room temperature1 cup powdered sugar1/2 teaspoon vanilla extractPreheat oven 425 degrees F.Whisk together the dry ingredients. Cut in the butter with a pastry cutter, or pulse mixture in a food processor. Add milk. Stir together and knead lig...More >>
  • Chef Matt Bolus's Ham & Cheese Maple Griddle Sandwich

    Chef Matt Bolus's Ham & Cheese Maple Griddle Sandwich

    Friday, September 18 2015 2:39 PM EDT2015-09-18 18:39:27 GMT
    Ham & Cheese Maple Griddle SandwichCreated by Chef Matt Bolus of The 404 KitchenServes 5Ingredients1 package Smithfield Anytime Favorites Maple Premium Quarter Boneless Sliced Ham1 cup pancake mix3/4 cup water1/3 tablespoon maple crystals or maple sugar5 slices American cheesePreparationCombine the pancake mix and water. Mix well until the batter is smooth with no lumps. Add the maple crystals or maple sugar and gently swirl in. If using maple crystals, don't mix too much as you do...More >>
    Ham & Cheese Maple Griddle SandwichCreated by Chef Matt Bolus of The 404 KitchenServes 5Ingredients1 package Smithfield Anytime Favorites Maple Premium Quarter Boneless Sliced Ham1 cup pancake mix3/4 cup water1/3 tablespoon maple crystals or maple sugar5 slices American cheesePreparationCombine the pancake mix and water. Mix well until the batter is smooth with no lumps. Add the maple crystals or maple sugar and gently swirl in. If using maple crystals, don't mix too much as you do...More >>
  • Sarah-Jane's New South Bolgogi 9/17/15

    Sarah-Jane's New South Bolgogi 9/17/15

    Thursday, September 17 2015 9:48 AM EDT2015-09-17 13:48:09 GMT
    Sarah-Jane's New South Bolgogi (Korean-Style Beef Stir-Fry)Ingredients:12 ounces lean beef tenderloin3 cloves fresh garlic, minced½ cup chopped scallions, green and white parts1 tablespoon amber agave nectar3 tablespoons lower-sodium soy sauce1 tablespoon mirin (rice wine)Freshly ground black pepper, optional, to taste1 teaspoon fresh ginger, minced1 teaspoon dark sesame oil4 cups frozen stir-fry ready vegetable medleyDirections:Wrap beef in plastic wrap and freeze for an hour, ...More >>
    Sarah-Jane's New South Bolgogi (Korean-Style Beef Stir-Fry)Ingredients:12 ounces lean beef tenderloin3 cloves fresh garlic, minced½ cup chopped scallions, green and white parts1 tablespoon amber agave nectar3 tablespoons lower-sodium soy sauce1 tablespoon mirin (rice wine)Freshly ground black pepper, optional, to taste1 teaspoon fresh ginger, minced1 teaspoon dark sesame oil4 cups frozen stir-fry ready vegetable medleyDirections:Wrap beef in plastic wrap and freeze for an hour, ...More >>
  • Chef Andre's Tart (Prepared by Chef Jamie) 9/16/15

    Chef Andre's Tart (Prepared by Chef Jamie) 9/16/15

    Wednesday, September 16 2015 10:27 AM EDT2015-09-16 14:27:47 GMT
    Chef Andre's Tart2 - large russet potatoes - washed, peeled & sliced 1/8" thick1 - bunch flat leaf parsley - washed, chopped coarse2 - large eggs, hardboiled & sliced in ¼'s½ cup - sour cream or crème fraiche¼ lb. - bacon - cooked slightly crisp & chopped (6-8 pieces)Extra Virgin Olive OilKosher salt & fresh ground pepper1 - recipe Pâte Brisee (follows)Preheat oven to 375*1. Roll out 2/3 dough on floured surface to 1/8" thick,...More >>
    Chef Andre's Tart2 - large russet potatoes - washed, peeled & sliced 1/8" thick1 - bunch flat leaf parsley - washed, chopped coarse2 - large eggs, hardboiled & sliced in ¼'s½ cup - sour cream or crème fraiche¼ lb. - bacon - cooked slightly crisp & chopped (6-8 pieces)Extra Virgin Olive OilKosher salt & fresh ground pepper1 - recipe Pâte Brisee (follows)Preheat oven to 375*1. Roll out 2/3 dough on floured surface to 1/8" thick,...More >>
  • Chef Paulette's Mini-Frittatas 9/15/15

    Chef Paulette's Mini-Frittatas 9/15/15

    Tuesday, September 15 2015 9:50 AM EDT2015-09-15 13:50:23 GMT
    Mini-Frittatas6 eggs2 scallions, sliced thinly1/3 cup minced ham1 cup spinach, chopped1/2 cup heavy cream (or half & half)1/4 grated cheese (parmigiano or pecorino)2 tablespoons butterPreheat oven 375 degrees F.In medium mixing bowl, whisk the eggs together with a fork. Add the scallions, ham, and spinach, whisk together. Add the cream and cheese, season with salt & pepper, whisk until combined.Melt the butter in a small skillet. Brush butter on the bottom and sides of the cups...More >>
    Mini-Frittatas6 eggs2 scallions, sliced thinly1/3 cup minced ham1 cup spinach, chopped1/2 cup heavy cream (or half & half)1/4 grated cheese (parmigiano or pecorino)2 tablespoons butterPreheat oven 375 degrees F.In medium mixing bowl, whisk the eggs together with a fork. Add the scallions, ham, and spinach, whisk together. Add the cream and cheese, season with salt & pepper, whisk until combined.Melt the butter in a small skillet. Brush butter on the bottom and sides of the cups...More >>
  • Chef Jamie's Summer Salsa

    Chef Jamie's Summer Salsa

    Wednesday, September 9 2015 9:45 AM EDT2015-09-09 13:45:51 GMT
    Summer Salsa-OR-It’s Football time pass the chips!!!2 or 3 – large RIPE Tennessee Tomatoes*1 – large red onion, cut in ¼’s1 – bell pepper, coarse chop1 – jalapeno pepper or pepper of your choice – or variety1 – bunch fresh cilantro1 – large lemon or lime, juicedExtra Virgin Olive OilKosher SaltEquipment – Food processor1.    Place onion, pepper(s), & cilantro in bowl of food processor.  Pulse unt...More >>
    Summer Salsa-OR-It’s Football time pass the chips!!!2 or 3 – large RIPE Tennessee Tomatoes*1 – large red onion, cut in ¼’s1 – bell pepper, coarse chop1 – jalapeno pepper or pepper of your choice – or variety1 – bunch fresh cilantro1 – large lemon or lime, juicedExtra Virgin Olive OilKosher SaltEquipment – Food processor1.    Place onion, pepper(s), & cilantro in bowl of food processor.  Pulse unt...More >>
  • Chef Nick's Tomato Goat Cheese Stacks

    Chef Nick's Tomato Goat Cheese Stacks

    Tuesday, September 8 2015 9:30 AM EDT2015-09-08 13:30:43 GMT
    Tomato Goat Cheese StacksServes 2-44 Slices of day old crusty bread4 Heirloom tomatoes assorted colors½ Cup goat cheese¼ Cup extra virgin olive oil1 clove garlic peeled10-12 fresh basil leaves1/3 Cup balsamic vinegar1 tblsp sea saltPreheat oven to 425 degrees. With a pastry cutter or rocks glass cut bread into circles. Brush with olive oil and bake in oven till golden brown. Remove from oven and while still warm rub with garlic clove. Slice tomatoes into ¼ inch sli...More >>
    Tomato Goat Cheese StacksServes 2-44 Slices of day old crusty bread4 Heirloom tomatoes assorted colors½ Cup goat cheese¼ Cup extra virgin olive oil1 clove garlic peeled10-12 fresh basil leaves1/3 Cup balsamic vinegar1 tblsp sea saltPreheat oven to 425 degrees. With a pastry cutter or rocks glass cut bread into circles. Brush with olive oil and bake in oven till golden brown. Remove from oven and while still warm rub with garlic clove. Slice tomatoes into ¼ inch sli...More >>
  • Chef Paulette's Peach Turnovers w Vanilla Icing

    Chef Paulette's Peach Turnovers w Vanilla Icing

    Friday, September 4 2015 12:19 PM EDT2015-09-04 16:19:33 GMT
    Peach Turnovers w Vanilla Icing1 package puff pastry (2 sheets), defrosted2-3 medium peaches, peeled, and cut into 1/2-inch pieces1/3 cup sugar1 egg, lightly beaten, add a teaspoon of water (egg wash)Preheat oven to 400 degrees F.In a medium mixing bowl stir together the fruit and sugar.Roll out one of the dough sheets onto a lightly floured work surface until a little thinner. Cut into 3-inch squares. Place a teaspoon of fruit mixture in the center of each square, brush the edges of t...More >>
    Peach Turnovers w Vanilla Icing1 package puff pastry (2 sheets), defrosted2-3 medium peaches, peeled, and cut into 1/2-inch pieces1/3 cup sugar1 egg, lightly beaten, add a teaspoon of water (egg wash)Preheat oven to 400 degrees F.In a medium mixing bowl stir together the fruit and sugar.Roll out one of the dough sheets onto a lightly floured work surface until a little thinner. Cut into 3-inch squares. Place a teaspoon of fruit mixture in the center of each square, brush the edges of t...More >>
  • Sarah-Jane's New South BLT Grilled Chicken Pasta 9/3/15

    Sarah-Jane's New South BLT Grilled Chicken Pasta 9/3/15

    Thursday, September 3 2015 2:23 PM EDT2015-09-03 18:23:20 GMT
    Sarah-Jane's New South BLT Grilled Chicken PastaIngredients:For the Chicken:1 pound chicken breast tenders¼ cup worcestshire sauceCooking sprayFor the pasta:1 pound 100% whole grain penne pasta1 teaspoon canola oil1 teaspoon fresh minced garlic3 cups fresh baby spinach1 teaspoon dried parsley½ teaspoon dried dill½ teaspoon dried thyme½ teaspoon onion powder¼ teaspoon onion flakes¼ teaspoon salt¼ teaspoon garlic powder¼ teaspoon dr...More >>
    Sarah-Jane's New South BLT Grilled Chicken PastaIngredients:For the Chicken:1 pound chicken breast tenders¼ cup worcestshire sauceCooking sprayFor the pasta:1 pound 100% whole grain penne pasta1 teaspoon canola oil1 teaspoon fresh minced garlic3 cups fresh baby spinach1 teaspoon dried parsley½ teaspoon dried dill½ teaspoon dried thyme½ teaspoon onion powder¼ teaspoon onion flakes¼ teaspoon salt¼ teaspoon garlic powder¼ teaspoon dr...More >>
  • Sarah-Jane's New South Slow-Cooker Creamy Chicken with Roasted Peppers and Mushrooms

    Sarah-Jane's New South Slow-Cooker Creamy Chicken with Roasted Peppers and Mushrooms

    Wednesday, September 2 2015 9:29 AM EDT2015-09-02 13:29:32 GMT
    Sarah-Jane's New South Slow-Cooker Creamy Chicken with Roasted Peppers and MushroomsIngredients:4 large chicken boneless, skinless chicken thighs (about ¾ pound)2 stalks celery, sliced 1 medium onion, chopped (about 1 cup)4 ounces portabella mushrooms, sliced¾ cup jarred sliced roasted red peppers, drained¼ cup all-purpose flour½ teaspoon poultry seasoning blend1 tablespoon minced fresh garlic1/2 teaspoon salt½ teaspoon freshly ground black peppe...More >>
    Sarah-Jane's New South Slow-Cooker Creamy Chicken with Roasted Peppers and MushroomsIngredients:4 large chicken boneless, skinless chicken thighs (about ¾ pound)2 stalks celery, sliced 1 medium onion, chopped (about 1 cup)4 ounces portabella mushrooms, sliced¾ cup jarred sliced roasted red peppers, drained¼ cup all-purpose flour½ teaspoon poultry seasoning blend1 tablespoon minced fresh garlic1/2 teaspoon salt½ teaspoon freshly ground black peppe...More >>
  • Chef Nick's Shaved Fennel Orange Salad 9/1/15

    Chef Nick's Shaved Fennel Orange Salad 9/1/15

    Tuesday, September 1 2015 10:04 AM EDT2015-09-01 14:04:15 GMT
    Shaved Fennel Orange SaladServes 2-41 Large bulb of fresh fennel2 Navel oranges¼ C Extra Virgin olive oil1/3 C Chopped pistachiosSalt and pepper to tasteRemove the green top stalk of fennel bulb, reserving the fine leaves. Cut bulb into quarters and remove core. Cut bulb into thin slices, using mandolin if you have one. Set aside. Peel and slice oranges into ¼ in slices. Reserve small ends for a bit of their juice. In a large mixing bowl squeeze fresh orange juice and add...More >>
    Shaved Fennel Orange SaladServes 2-41 Large bulb of fresh fennel2 Navel oranges¼ C Extra Virgin olive oil1/3 C Chopped pistachiosSalt and pepper to tasteRemove the green top stalk of fennel bulb, reserving the fine leaves. Cut bulb into quarters and remove core. Cut bulb into thin slices, using mandolin if you have one. Set aside. Peel and slice oranges into ¼ in slices. Reserve small ends for a bit of their juice. In a large mixing bowl squeeze fresh orange juice and add...More >>
  • Chef Paulette's Pepperonata

    Chef Paulette's Pepperonata

    Friday, August 28 2015 5:01 PM EDT2015-08-28 21:01:57 GMT
    Ingredients3 red & yellow peppers, seeds and membrane discarded3 small zucchini2 medium tomatoes2-3 tablespoons olive oil1 medium onion, peeled & sliced in half-moonssalt & pepper to taste1/4 cup capers2- 3 sprigs fresh basil or mint, or combination1/4 cup breadcrumbs, lightly toasted in a pan with a drizzle of olive oilCut the peppers into narrow slices. Cut the zucchini into inch-thick half-moons. Cut the tomatoes into wedges.Heat some olive oil in a medium saucepan. Add ...More >>
    Ingredients3 red & yellow peppers, seeds and membrane discarded3 small zucchini2 medium tomatoes2-3 tablespoons olive oil1 medium onion, peeled & sliced in half-moonssalt & pepper to taste1/4 cup capers2- 3 sprigs fresh basil or mint, or combination1/4 cup breadcrumbs, lightly toasted in a pan with a drizzle of olive oilCut the peppers into narrow slices. Cut the zucchini into inch-thick half-moons. Cut the tomatoes into wedges.Heat some olive oil in a medium saucepan. Add ...More >>
  • Chef Paulette's Ricotta Lemon Pound Cake w Orange-Scented Whipped Cream Cheese Topping

    Chef Paulette's Ricotta Lemon Pound Cake w Orange-Scented Whipped Cream Cheese Topping

    Friday, August 21 2015 1:41 PM EDT2015-08-21 17:41:31 GMT
    Ricotta Lemon Pound Cake w Orange-Scented Whipped Cream Cheese Topping12 tablespoons unsalted butter (1 1/2 sticks) (room temperature)1 1/2 cups ricotta3/4 cup sugar2 tablespoons honey3 large eggs2 teaspoons vanilla extract2 lemons, zested2 tablespoons lemon juice1 1/2 cups flour2 1/2 teaspoons baking powderpinch saltPreheat oven to 350 degrees F.In the bowl of a stand mixer (or use a hand mixer) beat the butter and ricotta until smooth. Add the sugar and honey. Beat till smooth (there...More >>
    Ricotta Lemon Pound Cake w Orange-Scented Whipped Cream Cheese Topping12 tablespoons unsalted butter (1 1/2 sticks) (room temperature)1 1/2 cups ricotta3/4 cup sugar2 tablespoons honey3 large eggs2 teaspoons vanilla extract2 lemons, zested2 tablespoons lemon juice1 1/2 cups flour2 1/2 teaspoons baking powderpinch saltPreheat oven to 350 degrees F.In the bowl of a stand mixer (or use a hand mixer) beat the butter and ricotta until smooth. Add the sugar and honey. Beat till smooth (there...More >>
  • Sarah-Jane's New South Hot Chicken Spaghetti Casserole

    Sarah-Jane's New South Hot Chicken Spaghetti Casserole

    Thursday, August 20 2015 9:56 AM EDT2015-08-20 13:56:36 GMT
    Sarah-Jane's New South Hot Chicken Spaghetti CasseroleIngredients:1 tablespoon minced garlic1 (14.5-oz) can rotel1 can (8-oz) mushroom (use liquid)1 tablespoon Worcestershire sauce2 teaspoons dried Italian herb seasoning blend (salt-free)2 cups chopped cooked chicken breast (about a pound)About 9 ounces uncooked 100% whole-grain spaghetti 1 cup (1/4-inch-thick) slices celery 1 cup chopped red bell pepper1 cup chopped onion 1/4 teaspoon salt 1/4 teaspoon freshly grou...More >>
    Sarah-Jane's New South Hot Chicken Spaghetti CasseroleIngredients:1 tablespoon minced garlic1 (14.5-oz) can rotel1 can (8-oz) mushroom (use liquid)1 tablespoon Worcestershire sauce2 teaspoons dried Italian herb seasoning blend (salt-free)2 cups chopped cooked chicken breast (about a pound)About 9 ounces uncooked 100% whole-grain spaghetti 1 cup (1/4-inch-thick) slices celery 1 cup chopped red bell pepper1 cup chopped onion 1/4 teaspoon salt 1/4 teaspoon freshly grou...More >>
  • Chef Jamie's Tennessee Creamed Corn 8/19/15

    Chef Jamie's Tennessee Creamed Corn 8/19/15

    Wednesday, August 19 2015 9:49 AM EDT2015-08-19 13:49:54 GMT
    Sweet Corn Purée-Or-Tennessee Creamed Corn4/6 - Ears of Corn - washed & kernels removed & saved, "cobs" saved6/8 - Cloves of Garlic -lightly "smashed"1 - Bunch fresh Thyme - washed2 - TBS fresh flat leaf Parsley - washed1 ½ - Cups Heavy Cream1 ½ - Cups whole MilkKosher Salt & Red Pepper Flakes to taste1.    Place a large saucepan over medium high heat, add all ingredients.2.     Bring to a rolling boil a...More >>
    Sweet Corn Purée-Or-Tennessee Creamed Corn4/6 - Ears of Corn - washed & kernels removed & saved, "cobs" saved6/8 - Cloves of Garlic -lightly "smashed"1 - Bunch fresh Thyme - washed2 - TBS fresh flat leaf Parsley - washed1 ½ - Cups Heavy Cream1 ½ - Cups whole MilkKosher Salt & Red Pepper Flakes to taste1.    Place a large saucepan over medium high heat, add all ingredients.2.     Bring to a rolling boil a...More >>
  • Chef Nick's Fettuccine Alfredo With Hot Sausage 8/18/15

    Chef Nick's Fettuccine Alfredo With Hot Sausage 8/18/15

    Tuesday, August 18 2015 2:15 PM EDT2015-08-18 18:15:22 GMT
    Fettuccine Alfredo With Hot SausageServes 4-64-5 Links hot Italian sausage removed from casings1 pound fettuccine pasta2 cups heavy cream1 cup grated parmesan cheese1 cup grated pecorino romano cheese2 garlic cloves smashed¼ stick unsalted buttersalt and pepper to tasteBring a large pot of salted water to boil. Add pasta and cook 8-10 minutes till al dente. Preheat oven to 425 degrees. Place sausage on sheet pan and cook 10 minutes till browned. Remove sausage and break into bit...More >>
    Fettuccine Alfredo With Hot SausageServes 4-64-5 Links hot Italian sausage removed from casings1 pound fettuccine pasta2 cups heavy cream1 cup grated parmesan cheese1 cup grated pecorino romano cheese2 garlic cloves smashed¼ stick unsalted buttersalt and pepper to tasteBring a large pot of salted water to boil. Add pasta and cook 8-10 minutes till al dente. Preheat oven to 425 degrees. Place sausage on sheet pan and cook 10 minutes till browned. Remove sausage and break into bit...More >>
  • Chef Paulette's Panzanella Salad 8/14/15

    Chef Paulette's Panzanella Salad 8/14/15

    Friday, August 14 2015 9:29 AM EDT2015-08-14 13:29:50 GMT
    Panzanella Salad - Tuscan Bread & Tomato Salad1 loaf Italian bread3-4 large ripe tomatoes1 small red onion1/2 pound fresh mozzarella3-4 sprigs mint, leaves removed, discard stems1/3 cup vinegar½ cup olive oilsalt & pepper to tasteBreak up the bread into bite-sized pieces. Drizzle a little olive oil and seasons with salt & pepper. Toast on a sheet pan in the oven for about 5-7 minutes. Cut tomatoes into thin wedges. Add to a large mixing bowl. bowl. Cut the onion into...More >>
    Panzanella Salad - Tuscan Bread & Tomato Salad1 loaf Italian bread3-4 large ripe tomatoes1 small red onion1/2 pound fresh mozzarella3-4 sprigs mint, leaves removed, discard stems1/3 cup vinegar½ cup olive oilsalt & pepper to tasteBreak up the bread into bite-sized pieces. Drizzle a little olive oil and seasons with salt & pepper. Toast on a sheet pan in the oven for about 5-7 minutes. Cut tomatoes into thin wedges. Add to a large mixing bowl. bowl. Cut the onion into...More >>
  • Sarah-Jane’s New South Fiesta Taco Salad with Sriracha-Cilantro Ranch Dressing

    Sarah-Jane’s New South Fiesta Taco Salad with Sriracha-Cilantro Ranch Dressing

    Thursday, August 13 2015 2:32 PM EDT2015-08-13 18:32:53 GMT
    Sarah-Jane’s New South Fiesta Taco Salad with Sriracha-Cilantro Ranch DressingIngredients:For the salad:1 pound lean ground beef (90% lean or leaner)1 medium red onion, chopped 2 tablespoons fresh minced garlic3 tablespoons yellow bell pepper, chopped1 ½ tablespoons Mexican-style chili powder½ teaspoon freshly ground black pepper1 teaspoon ground cumin1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon salt1 (15.5-ounce) Latina-style pinto beans (look for...More >>
    Sarah-Jane’s New South Fiesta Taco Salad with Sriracha-Cilantro Ranch DressingIngredients:For the salad:1 pound lean ground beef (90% lean or leaner)1 medium red onion, chopped 2 tablespoons fresh minced garlic3 tablespoons yellow bell pepper, chopped1 ½ tablespoons Mexican-style chili powder½ teaspoon freshly ground black pepper1 teaspoon ground cumin1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon salt1 (15.5-ounce) Latina-style pinto beans (look for...More >>
  • Chef Jamie's Summer Couscous 8/12/15

    Chef Jamie's Summer Couscous 8/12/15

    Wednesday, August 12 2015 12:19 PM EDT2015-08-12 16:19:07 GMT
    Summer CouscousServes 4 - 6Basic Couscous:2 - Cups Couscous2 - Cups stock (I prefer chicken, vegetable works great - or water!)1 - TBS Shallots, finely diced2 - cloves Garlic, sliced thin2 - TBS Flat Leaf Parsley, coarsely chopped1 - tsp. Freshly grated Lemon ZestExtra Virgin Olive OilKosher Salt & Red Pepper FlakesVegetables:1 - Zucchini, washed & sliced 1/8" rounds1 - Yellow (Crookneck) Squash, washed & sliced 1/8" rounds1 - Cucumber - washed, peeled & cut i...More >>
    Summer CouscousServes 4 - 6Basic Couscous:2 - Cups Couscous2 - Cups stock (I prefer chicken, vegetable works great - or water!)1 - TBS Shallots, finely diced2 - cloves Garlic, sliced thin2 - TBS Flat Leaf Parsley, coarsely chopped1 - tsp. Freshly grated Lemon ZestExtra Virgin Olive OilKosher Salt & Red Pepper FlakesVegetables:1 - Zucchini, washed & sliced 1/8" rounds1 - Yellow (Crookneck) Squash, washed & sliced 1/8" rounds1 - Cucumber - washed, peeled & cut i...More >>
  • Chef Jamie's Burgers 8/11/15

    Chef Jamie's Burgers 8/11/15

    Tuesday, August 11 2015 4:48 PM EDT2015-08-11 20:48:32 GMT
    Turkey Burger1 lb. ground Turkey, DARK MEAT4 oz. Boursin Cheese1 TBS Fresh Flat Leaf Parsley, choppedKosher SaltFresh ground black pepper1.    Combine meat, cheese & parsley in a stainless, or glass bowl, mix thoroughly.  Use care not to over mix, as meat will become “mushy” from the heat of your hands.  Wear gloves preferably. 2.    Season aggressively with kosher salt – approximately 1.5 tsp. per lb of meat, add black...More >>
    Turkey Burger1 lb. ground Turkey, DARK MEAT4 oz. Boursin Cheese1 TBS Fresh Flat Leaf Parsley, choppedKosher SaltFresh ground black pepper1.    Combine meat, cheese & parsley in a stainless, or glass bowl, mix thoroughly.  Use care not to over mix, as meat will become “mushy” from the heat of your hands.  Wear gloves preferably. 2.    Season aggressively with kosher salt – approximately 1.5 tsp. per lb of meat, add black...More >>
  • Chef Nick's Fig and Crispy Prosciutto Salad 8/11/15

    Chef Nick's Fig and Crispy Prosciutto Salad 8/11/15

    Tuesday, August 11 2015 9:59 AM EDT2015-08-11 13:59:10 GMT
    Fig and Crispy Prosciutto SaladServes 4-68-10 figs stemmed and cut in half4 slices prosciutto8-12 cups mixed arugula and spinach¼ cup balsamic vinegar¼ cup extra virgin olive oil¼ cup honeySalt and pepper to tasteHeat a small skillet over medium high heat. Add 2 tbsp. olive oil and prosciutto to pan. Cook till prosciutto is crisp. Remove from pan and set aside. Add figs to pan cut side down and sauté for 2 minutes till slightly browned. Remove from pan. Add ...More >>
    Fig and Crispy Prosciutto SaladServes 4-68-10 figs stemmed and cut in half4 slices prosciutto8-12 cups mixed arugula and spinach¼ cup balsamic vinegar¼ cup extra virgin olive oil¼ cup honeySalt and pepper to tasteHeat a small skillet over medium high heat. Add 2 tbsp. olive oil and prosciutto to pan. Cook till prosciutto is crisp. Remove from pan and set aside. Add figs to pan cut side down and sauté for 2 minutes till slightly browned. Remove from pan. Add ...More >>
  • Chef Paulette's Butterfly Pasta w Arugula & Walnut Pesto

    Chef Paulette's Butterfly Pasta w Arugula & Walnut Pesto

    Friday, August 7 2015 10:19 AM EDT2015-08-07 14:19:43 GMT
    Butterfly Pasta w Arugula & Walnut Pesto2 cups arugula1/2 cup parsley leaves2 garlic cloves, rough chopped1/2 cup walnuts1/2 cup olive oilsalt & pepper to taste1 lb. farfalle pasta (butterflies) or any shape pasta1 medium tomato cut into small cubes½ cup grated parmigiano or pecorinoMake the pesto: Combine the arugula, parsley, garlic, and nuts in a food processor. Pulse until it's finely chopped. Drizzle in the olive oil and process until the mixture is a smooth pas...More >>
    Butterfly Pasta w Arugula & Walnut Pesto2 cups arugula1/2 cup parsley leaves2 garlic cloves, rough chopped1/2 cup walnuts1/2 cup olive oilsalt & pepper to taste1 lb. farfalle pasta (butterflies) or any shape pasta1 medium tomato cut into small cubes½ cup grated parmigiano or pecorinoMake the pesto: Combine the arugula, parsley, garlic, and nuts in a food processor. Pulse until it's finely chopped. Drizzle in the olive oil and process until the mixture is a smooth pas...More >>
  • Sarah-Jane's New South Fried Pork Medallions & Buttery Green Beans

    Sarah-Jane's New South Fried Pork Medallions & Buttery Green Beans

    Thursday, August 6 2015 2:23 PM EDT2015-08-06 18:23:01 GMT
    Sarah-Jane's New South Fried Pork Medallions and Buttery Green BeansIngredients:For the pork:2 tablespoons Dijon mustard1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions 1/2 cup Italian-Herb panko (Japanese breadcrumbs)1 tablespoon chopped fresh thyme1 tablespoon minced fresh parsley1 tablespoon chopped fresh rosemary¼ teaspoon paprika1/8 teaspoon salt1/8 teaspoon freshly ground black pepper2 tablespoons canola oilFor the green beans:1 pound fresh green bea...More >>
    Sarah-Jane's New South Fried Pork Medallions and Buttery Green BeansIngredients:For the pork:2 tablespoons Dijon mustard1 (1-pound) pork tenderloin, trimmed and cut into 8 medallions 1/2 cup Italian-Herb panko (Japanese breadcrumbs)1 tablespoon chopped fresh thyme1 tablespoon minced fresh parsley1 tablespoon chopped fresh rosemary¼ teaspoon paprika1/8 teaspoon salt1/8 teaspoon freshly ground black pepper2 tablespoons canola oilFor the green beans:1 pound fresh green bea...More >>
  • Chef Paulette's Roasted Smashed Potatoes w Olive Oil & Thyme 8/5/15

    Chef Paulette's Roasted Smashed Potatoes w Olive Oil & Thyme 8/5/15

    Wednesday, August 5 2015 2:42 PM EDT2015-08-05 18:42:13 GMT
    Roasted Smashed Potatoes w Olive Oil & Thyme2-3 pounds mini red or gold potatoes1/4 cup or more olive oilhandful of thyme sprigssalt & pepper to tastePreheat oven to 400 degrees F.Rinse the potatoes and place in a medium saucepan and cover with cool water. Add a sprinkling of salt. Bring to a boil and cook potatoes until tender. Drain and let cool a few minutes.Drizzle some olive oil in a sheet pan or casserole dish. Press each potatoes between your fingers to “smash them...More >>
    Roasted Smashed Potatoes w Olive Oil & Thyme2-3 pounds mini red or gold potatoes1/4 cup or more olive oilhandful of thyme sprigssalt & pepper to tastePreheat oven to 400 degrees F.Rinse the potatoes and place in a medium saucepan and cover with cool water. Add a sprinkling of salt. Bring to a boil and cook potatoes until tender. Drain and let cool a few minutes.Drizzle some olive oil in a sheet pan or casserole dish. Press each potatoes between your fingers to “smash them...More >>
  • Chef Nick's Fettuccine Avocado 8/4/15

    Chef Nick's Fettuccine Avocado 8/4/15

    Tuesday, August 4 2015 2:23 PM EDT2015-08-04 18:23:07 GMT
    Fettuccine Avocado Serves 4-616 ounces Fettuccine pasta2 ripe avocados½ cup fresh basil2 garlic cloves smashed2 tbsp lemon juice1/3 cup extra virgin olive oil1 cup cherry tomatoes, halvedsalt and pepper to tasteIn a large sauce pot, boil water and cook pasta till al dente, about 10 minutes. Reserve about ½ cup of pasta water. Peal and seed avocados and combine in food processor with garlic, lemon juice and basil. Slowly add olive oil with motor running till combined....More >>
    Fettuccine Avocado Serves 4-616 ounces Fettuccine pasta2 ripe avocados½ cup fresh basil2 garlic cloves smashed2 tbsp lemon juice1/3 cup extra virgin olive oil1 cup cherry tomatoes, halvedsalt and pepper to tasteIn a large sauce pot, boil water and cook pasta till al dente, about 10 minutes. Reserve about ½ cup of pasta water. Peal and seed avocados and combine in food processor with garlic, lemon juice and basil. Slowly add olive oil with motor running till combined....More >>
  • Chef Paulette's Sweet Tomato Galette 7/31/15

    Chef Paulette's Sweet Tomato Galette 7/31/15

    Friday, July 31 2015 12:17 PM EDT2015-07-31 16:17:56 GMT
    Sweet Tomato Galette2 medium tomatoes, sliced into 1/4" half-moonssalt for sprinkling2 tablespoons honey3 tablespoons Demerara sugar, divided3 tablespoons white sugar, divided2 tablespoons sparkling finishing sugar1 egg for egg wash5-6 basil leaves, tornFor the pastry dough:1.5 cups flour1 teaspoon sugarpinch salt1 stick unsalted butter (8 tablespoons)1/4 cup cold white wineMake the pastry: Add the flour, sugar, & salt to the bowl of food processor. Pulse to combine. Add the b...More >>
    Sweet Tomato Galette2 medium tomatoes, sliced into 1/4" half-moonssalt for sprinkling2 tablespoons honey3 tablespoons Demerara sugar, divided3 tablespoons white sugar, divided2 tablespoons sparkling finishing sugar1 egg for egg wash5-6 basil leaves, tornFor the pastry dough:1.5 cups flour1 teaspoon sugarpinch salt1 stick unsalted butter (8 tablespoons)1/4 cup cold white wineMake the pastry: Add the flour, sugar, & salt to the bowl of food processor. Pulse to combine. Add the b...More >>
  • Sarah-Jane's New South Mississippi Mud Cake 7/30/15

    Sarah-Jane's New South Mississippi Mud Cake 7/30/15

    Thursday, July 30 2015 11:57 AM EDT2015-07-30 15:57:18 GMT
    Sarah-Jane's New South Mississippi Mud CakeIngredients:For the cake:1/3 cup butter, softened1 cup sugar3 eggs1 cup all-purpose flour1/3 cup unsweetened cocoa½ teaspoon baking powder¼ teaspoon salt½ cup chopped pecans1 teaspoon pure vanilla extract7-ounces marshmallow creamFor the chocolate icing:¼ cup unsweetened cocoa¼ cup fat free evaporated milk3 tablespoons butter, melted1/8 teaspoon salt2 cups powdered sugar1 teaspoon pure vanilla extractDire...More >>
    Sarah-Jane's New South Mississippi Mud CakeIngredients:For the cake:1/3 cup butter, softened1 cup sugar3 eggs1 cup all-purpose flour1/3 cup unsweetened cocoa½ teaspoon baking powder¼ teaspoon salt½ cup chopped pecans1 teaspoon pure vanilla extract7-ounces marshmallow creamFor the chocolate icing:¼ cup unsweetened cocoa¼ cup fat free evaporated milk3 tablespoons butter, melted1/8 teaspoon salt2 cups powdered sugar1 teaspoon pure vanilla extractDire...More >>
  • Our House Gluten-Free Casserole 7/29/15

    Our House Gluten-Free Casserole 7/29/15

    Wednesday, July 29 2015 10:17 AM EDT2015-07-29 14:17:37 GMT
    INGREDIENTS    1 cup Our House Gluten-Free All Purpose Baking Mix (152 grams)    1 lb breakfast sausage    1 cup shredded mozzarella cheese    1 cup shredded cheddar cheese    1 cup chopped bell pepper    16 oz canned mushrooms    2 cups milk    4 large eggsPreparation Instructions            Heat oven to 400F. Grease 9x13-...More >>
    INGREDIENTS    1 cup Our House Gluten-Free All Purpose Baking Mix (152 grams)    1 lb breakfast sausage    1 cup shredded mozzarella cheese    1 cup shredded cheddar cheese    1 cup chopped bell pepper    16 oz canned mushrooms    2 cups milk    4 large eggsPreparation Instructions            Heat oven to 400F. Grease 9x13-...More >>
  • Chef Jamie's Mango Salsa 7/29/15

    Chef Jamie's Mango Salsa 7/29/15

    Wednesday, July 29 2015 10:16 AM EDT2015-07-29 14:16:47 GMT
    Mango SalsaServes 4 - 63 or 4 - Good Sized Fresh Mangos, peeled and seeded, cut in ½" "cubes"**1 or 2 - Large Fresh Jalapenos, washed, seeds removed, finely diced1 - Medium Red Onion, coarsely chopped4 - TBS Cilantro, washed and coarsely chopped¼ - Cup Fresh Orange Juice - NO PULP1 - Small Lemon, Zest & Juice2 - TBS Extra Virgin Olive OilKosher Salt - To Taste1.    Combine all ingredients, except Orange Juice, Lemon Juice / Zest, Olive Oi...More >>
    Mango SalsaServes 4 - 63 or 4 - Good Sized Fresh Mangos, peeled and seeded, cut in ½" "cubes"**1 or 2 - Large Fresh Jalapenos, washed, seeds removed, finely diced1 - Medium Red Onion, coarsely chopped4 - TBS Cilantro, washed and coarsely chopped¼ - Cup Fresh Orange Juice - NO PULP1 - Small Lemon, Zest & Juice2 - TBS Extra Virgin Olive OilKosher Salt - To Taste1.    Combine all ingredients, except Orange Juice, Lemon Juice / Zest, Olive Oi...More >>
  • TN Beef Council Beef & Egg Breakfast Mugs 7/29/15

    TN Beef Council Beef & Egg Breakfast Mugs 7/29/15

    Wednesday, July 29 2015 10:12 AM EDT2015-07-29 14:12:53 GMT
    BEEF AND EGG BREAKFAST MUGS Total Recipe Time: 5 to 10 minutes (breakfast preparation and cook)Makes 8 servings.INGREDIENTS1.    1 recipe Basic Country Beef Breakfast Sausage (recipe follows)2.    1 cup chopped fresh vegetables such as tomato, baby spinach, bell pepper, zucchini or green onion3.    1/2 cup shredded reduced-fat cheese such as Cheddar, Monterey Jack or American4.    8 large eggs5.    Salt and...More >>
    BEEF AND EGG BREAKFAST MUGS Total Recipe Time: 5 to 10 minutes (breakfast preparation and cook)Makes 8 servings.INGREDIENTS1.    1 recipe Basic Country Beef Breakfast Sausage (recipe follows)2.    1 cup chopped fresh vegetables such as tomato, baby spinach, bell pepper, zucchini or green onion3.    1/2 cup shredded reduced-fat cheese such as Cheddar, Monterey Jack or American4.    8 large eggs5.    Salt and...More >>
  • Chef Nick's Grilled Peaches With Cannoli Cream 7/28/15

    Chef Nick's Grilled Peaches With Cannoli Cream 7/28/15

    Tuesday, July 28 2015 2:08 PM EDT2015-07-28 18:08:46 GMT
    Grilled Peaches With Cannoli CreamServes 61 cup ricotta cheese3 firm peaches halved and pitted2 tbsp olive oil3 tbsp brown sugar½ tsp cinnamon2 tbsp granulated sugar3 tbsp honey1 tsp sea saltPreheat grill pan or gas grill till smoking. Brush peaches with olive oil, sprinkle with salt and brown sugar. Set aside for a few minutes while you make cannoli cream. In a food processor combine ricotta, cinnamon and granulated sugar till smooth. Place peaches cut side down on grill till s...More >>
    Grilled Peaches With Cannoli CreamServes 61 cup ricotta cheese3 firm peaches halved and pitted2 tbsp olive oil3 tbsp brown sugar½ tsp cinnamon2 tbsp granulated sugar3 tbsp honey1 tsp sea saltPreheat grill pan or gas grill till smoking. Brush peaches with olive oil, sprinkle with salt and brown sugar. Set aside for a few minutes while you make cannoli cream. In a food processor combine ricotta, cinnamon and granulated sugar till smooth. Place peaches cut side down on grill till s...More >>
  • Chef Paulette's Asparagus Wrapped in Prosciutto w Crispy Breadcrumbs

    Chef Paulette's Asparagus Wrapped in Prosciutto w Crispy Breadcrumbs

    Friday, July 24 2015 2:33 PM EDT2015-07-24 18:33:24 GMT
    Asparagus Wrapped in Prosciutto w Crispy Breadcrumbs1 lb. asparagus, woody ends snapped off2-3 tablespoons olive oil, plus more for breadcrumbssalt & pepper to taste1/2 cup breadcrumbs or Pankozest of 2 lemonshandful parsley leaves, minced1/4 cup grated parmigiano1/4 lb. prosciutto, thinly slicedPreheat oven to 375 degrees F.Line a sheet pan with some foil. Drizzle a little olive oil. Add the asparagus and gently coat with the oil. Season with salt & pepper. Roast in the oven f...More >>
    Asparagus Wrapped in Prosciutto w Crispy Breadcrumbs1 lb. asparagus, woody ends snapped off2-3 tablespoons olive oil, plus more for breadcrumbssalt & pepper to taste1/2 cup breadcrumbs or Pankozest of 2 lemonshandful parsley leaves, minced1/4 cup grated parmigiano1/4 lb. prosciutto, thinly slicedPreheat oven to 375 degrees F.Line a sheet pan with some foil. Drizzle a little olive oil. Add the asparagus and gently coat with the oil. Season with salt & pepper. Roast in the oven f...More >>
  • Sarah-Jane's New South Cheesy Broccoli Casserole 7/23/15

    Sarah-Jane's New South Cheesy Broccoli Casserole 7/23/15

    Thursday, July 23 2015 10:00 AM EDT2015-07-23 14:00:55 GMT
    Sarah-Jane's New South Cheesy Broccoli CasseroleIngredients:30 ounces frozen (thawed) or fresh (lightly steamed) broccoli1 ½ cups skim milk2 ½ tablespoons all-purpose flour½ teaspoon salt¼ teaspoon black pepper1 cup reduced-fat shredded sharp cheddar cheese½ cup (4 ounces) reduced-fat cream cheese1 cup reduced fat mayo made with olive oil½ medium onion, chopped8-ounces sliced mushrooms¾ cup Panko breadcrumbs2 teaspoons butter, melted...More >>
    Sarah-Jane's New South Cheesy Broccoli CasseroleIngredients:30 ounces frozen (thawed) or fresh (lightly steamed) broccoli1 ½ cups skim milk2 ½ tablespoons all-purpose flour½ teaspoon salt¼ teaspoon black pepper1 cup reduced-fat shredded sharp cheddar cheese½ cup (4 ounces) reduced-fat cream cheese1 cup reduced fat mayo made with olive oil½ medium onion, chopped8-ounces sliced mushrooms¾ cup Panko breadcrumbs2 teaspoons butter, melted...More >>
  • Chef Jamie's Fresh Tomato & Basil 7/22/15

    Chef Jamie's Fresh Tomato & Basil 7/22/15

    Wednesday, July 22 2015 3:16 PM EDT2015-07-22 19:16:59 GMT
    Fresh Tomato & Basil 4 – 5 FRESH tomatoes, coarsely chopped, seeds optional *1 - bunch basil, washed and torn into pieces4 – cloves Garlic, sliced thinExtra Virgin olive oil, the GOOD stuffCrushed red pepper flakes, to tasteFresh Parmigiano Reggiano cheese – or hard cheese of choiceKosher salt1.    Heat a large sauté pan over medium heat2.    Add olive oil to coat bottom by ¼ inch3.&nb...More >>
    Fresh Tomato & Basil 4 – 5 FRESH tomatoes, coarsely chopped, seeds optional *1 - bunch basil, washed and torn into pieces4 – cloves Garlic, sliced thinExtra Virgin olive oil, the GOOD stuffCrushed red pepper flakes, to tasteFresh Parmigiano Reggiano cheese – or hard cheese of choiceKosher salt1.    Heat a large sauté pan over medium heat2.    Add olive oil to coat bottom by ¼ inch3.&nb...More >>
  • Chef Nick's Marinated Summer Squash Salad 7/21/15

    Chef Nick's Marinated Summer Squash Salad 7/21/15

    Tuesday, July 21 2015 12:28 PM EDT2015-07-21 16:28:40 GMT
    Marinated Summer Squash SaladServes 4-62 medium zucchini2 medium yellow squash1 garlic clove smashed3 tbsp fresh lemon juice3 tbsp extra virgin olive oilsalt and pepper to taste2 tbsp fresh mint and parsley finely choppedWith a potato peeler slice squash as thinly as possible. Sprinkle with salt and let sit for 30 minutes. Rinse and drain on paper towels. Mix together oil and lemon juice. Season with salt and pepper. Toss with squash, cover and refrigerate for four to six hours. Add fr...More >>
    Marinated Summer Squash SaladServes 4-62 medium zucchini2 medium yellow squash1 garlic clove smashed3 tbsp fresh lemon juice3 tbsp extra virgin olive oilsalt and pepper to taste2 tbsp fresh mint and parsley finely choppedWith a potato peeler slice squash as thinly as possible. Sprinkle with salt and let sit for 30 minutes. Rinse and drain on paper towels. Mix together oil and lemon juice. Season with salt and pepper. Toss with squash, cover and refrigerate for four to six hours. Add fr...More >>
  • Chef Paulette's Spaghetti with Lemon & Tuna 7/17/15

    Chef Paulette's Spaghetti with Lemon & Tuna 7/17/15

    Friday, July 17 2015 10:14 AM EDT2015-07-17 14:14:33 GMT
    Spaghetti with Lemon & TunaZest & juice of 4 lemons2 garlic cloves, minced¼ cup olive oil, or more as needed1 can Italian tuna (Publix carries Genoa brand)handful of parsley, leaves minced1/2  cup grated parmigianosalt & pepper to taste1 lb. spaghetti or linguineBring a pasta pot of water to a boil. Salt the water and add the spaghetti or linguine. Stir to keep pasta from sticking until water comes back to a boil. Cook until al dente.Meanwhile, combine the lemon...More >>
    Spaghetti with Lemon & TunaZest & juice of 4 lemons2 garlic cloves, minced¼ cup olive oil, or more as needed1 can Italian tuna (Publix carries Genoa brand)handful of parsley, leaves minced1/2  cup grated parmigianosalt & pepper to taste1 lb. spaghetti or linguineBring a pasta pot of water to a boil. Salt the water and add the spaghetti or linguine. Stir to keep pasta from sticking until water comes back to a boil. Cook until al dente.Meanwhile, combine the lemon...More >>
  • Sarah-Jane's Hashbrown Casserole 7/16/15

    Sarah-Jane's Hashbrown Casserole 7/16/15

    Thursday, July 16 2015 12:33 PM EDT2015-07-16 16:33:41 GMT
    Sarah-Jane's Hashbrown CasseroleINGREDIENTS32 ounces frozen hashbrown potatoes, thawed2 cups reduced-fat natural shredded cheddar cheese2 cups (16 ounces) nonfat plain Greek yogurt1 can (10.5-ounce) heart healthy condensed cream of chicken soup, undiluted½ cup melted butter, divided3 tablespoons chopped onionPaprika, to tasteGarlic powder, to tasteSalt and pepper, to taste2 cups cornflakes, lightly crushedDIRECTIONSPreheat oven to 350 degrees F. In a large bowl, combine the ...More >>
    Sarah-Jane's Hashbrown CasseroleINGREDIENTS32 ounces frozen hashbrown potatoes, thawed2 cups reduced-fat natural shredded cheddar cheese2 cups (16 ounces) nonfat plain Greek yogurt1 can (10.5-ounce) heart healthy condensed cream of chicken soup, undiluted½ cup melted butter, divided3 tablespoons chopped onionPaprika, to tasteGarlic powder, to tasteSalt and pepper, to taste2 cups cornflakes, lightly crushedDIRECTIONSPreheat oven to 350 degrees F. In a large bowl, combine the ...More >>
  • Rachel Holder's Speedy Shrimp Paella 7/15/15

    Rachel Holder's Speedy Shrimp Paella 7/15/15

    Wednesday, July 15 2015 12:14 PM EDT2015-07-15 16:14:22 GMT
    Speedy Shrimp Paella16 oz. fresh or frozen shrimp10 oz. bag frozen rice with peas and carrots1 TBSP cooking oil4 chopped Roma tomatoes1 tsp ground turmeric1 tsp paprikaSalt and pepperIf using frozen shrimp, thaw. Rinse shrimp and pat dry with paper towels to remove excess water.Prepare rice according to package directions.In a large skillet, heat oil on medium high heat. Add shrimp, tomatoes, salt and pepper and saut for 5 min.Place hot rice in serving bowl. Stir in turmeric and paprik...More >>
    Speedy Shrimp Paella16 oz. fresh or frozen shrimp10 oz. bag frozen rice with peas and carrots1 TBSP cooking oil4 chopped Roma tomatoes1 tsp ground turmeric1 tsp paprikaSalt and pepperIf using frozen shrimp, thaw. Rinse shrimp and pat dry with paper towels to remove excess water.Prepare rice according to package directions.In a large skillet, heat oil on medium high heat. Add shrimp, tomatoes, salt and pepper and saut for 5 min.Place hot rice in serving bowl. Stir in turmeric and paprik...More >>
  • Chef Nick's Grilled Corn Heirloom Tomato Salad 7/14/15

    Chef Nick's Grilled Corn Heirloom Tomato Salad 7/14/15

    Tuesday, July 14 2015 12:50 PM EDT2015-07-14 16:50:38 GMT
    Grilled Corn Heirloom Tomato SaladServes 4-62 ears of fresh corn1 pounds heirloom cherry tomatoes cup fresh basil cup extra virgin olive oil cup balsamic vinegar cup red onions diced2 green onions tops only dicedSalt and pepper to tastePre heat grill. Open corn husks and remove silk. Close husks and soak in water for 30 minutes. Place corn on grill for 15 minutes till corn is tender and a bit charred. Remove from grill and cut kernels from cob. Slice tomatoes in half. Finely dice gree...More >>
    Grilled Corn Heirloom Tomato SaladServes 4-62 ears of fresh corn1 pounds heirloom cherry tomatoes cup fresh basil cup extra virgin olive oil cup balsamic vinegar cup red onions diced2 green onions tops only dicedSalt and pepper to tastePre heat grill. Open corn husks and remove silk. Close husks and soak in water for 30 minutes. Place corn on grill for 15 minutes till corn is tender and a bit charred. Remove from grill and cut kernels from cob. Slice tomatoes in half. Finely dice gree...More >>
  • Chef Jamie's Grilled Vegetable Delight 7/13/15

    Chef Jamie's Grilled Vegetable Delight 7/13/15

    Monday, July 13 2015 12:19 PM EDT2015-07-13 16:19:37 GMT
    Grilled Vegetable DelightIngredients:Assorted FRESH LOCAL vegetables, washed and cut in halfKosher SaltExtra Virgin Olive OilDirections:This is such an incredibly simple recipe that it is incredibly simple to screw up!! Treat your vegetables with the same respect that the farmer did bringing them to your table.Preheat your grill to at least 500*.Coat veg liberally with olive oil, season with salt and lay cut side down.Grill just until grill marks appear, approximately 3-5 minutes.Turn...More >>
    Grilled Vegetable DelightIngredients:Assorted FRESH LOCAL vegetables, washed and cut in halfKosher SaltExtra Virgin Olive OilDirections:This is such an incredibly simple recipe that it is incredibly simple to screw up!! Treat your vegetables with the same respect that the farmer did bringing them to your table.Preheat your grill to at least 500*.Coat veg liberally with olive oil, season with salt and lay cut side down.Grill just until grill marks appear, approximately 3-5 minutes.Turn...More >>
  • Peach and Tomato Gazpacho with Cucumber-Herb Yogurt

    Peach and Tomato Gazpacho with Cucumber-Herb Yogurt

    Friday, July 10 2015 10:32 AM EDT2015-07-10 14:32:53 GMT
    Peach and Tomato Gazpacho with Cucumber-Herb YogurtMakes 6 cups to serve 6I told my mama about this soup and her slow response, in a very dubious drawl, was Peaches and tomatoes? Ill admit my family can be a bit slow sometimes in accepting my version of new Southern cooking. Guess what? She loved it and I think you will, too. This soup is indeed summer in a bowl. Its light and refreshing, just the right balance of sweet peaches and slightly acidic tomatoes. Best yet, this elegant soup ...More >>
    Peach and Tomato Gazpacho with Cucumber-Herb YogurtMakes 6 cups to serve 6I told my mama about this soup and her slow response, in a very dubious drawl, was Peaches and tomatoes? Ill admit my family can be a bit slow sometimes in accepting my version of new Southern cooking. Guess what? She loved it and I think you will, too. This soup is indeed summer in a bowl. Its light and refreshing, just the right balance of sweet peaches and slightly acidic tomatoes. Best yet, this elegant soup ...More >>
  • Chef Paulette's Spinach with Garlic & Quail Eggs 7/9/15

    Chef Paulette's Spinach with Garlic & Quail Eggs 7/9/15

    Thursday, July 9 2015 2:18 PM EDT2015-07-09 18:18:38 GMT
    Spinach with Garlic Quail Eggs3 tablespoons olive oil, plus more for the eggs2-3 garlic cloves, peeled and smashed9 ounces spinach (or more)salt pepper to taste4-6 quail eggsHeat 3 tablespoons olive oil in large sauce pan. Add the crushed garlic cloves and cook on medium high heat until starting to sizzle. Add the spinach a few handfuls at a time, turning with a pair of tongs until all spinach is added and wilted. Season lightly with salt pepper and remove to a serving platter.Crack...More >>
    Spinach with Garlic Quail Eggs3 tablespoons olive oil, plus more for the eggs2-3 garlic cloves, peeled and smashed9 ounces spinach (or more)salt pepper to taste4-6 quail eggsHeat 3 tablespoons olive oil in large sauce pan. Add the crushed garlic cloves and cook on medium high heat until starting to sizzle. Add the spinach a few handfuls at a time, turning with a pair of tongs until all spinach is added and wilted. Season lightly with salt pepper and remove to a serving platter.Crack...More >>
  • Chef Jamie's Summer's Sandwich 7/8/15

    Chef Jamie's Summer's Sandwich 7/8/15

    Wednesday, July 8 2015 5:02 PM EDT2015-07-08 21:02:56 GMT
    Summers Sandwich4 - Fresh Sausage links6 ounces fresh Ricotta cheeseHoney - to taste3 - Large Shallots, halved grilled.Assorted FRESH herbs - Parsley / Thyme / Rosemary, etc.Extra Virgin Olive OilKosher SaltBaguette, halved grilled1. Preheat your grill to at least 500*.2. Grill sausage shallots. Cook sausage to minimum of 160*!! Remove and allow to come to room temperature - uncovered.3. In non-reactive bowl, combine Ricotta, Honey salt. Taste and adjust seasoning as needed.4. In a...More >>
    Summers Sandwich4 - Fresh Sausage links6 ounces fresh Ricotta cheeseHoney - to taste3 - Large Shallots, halved grilled.Assorted FRESH herbs - Parsley / Thyme / Rosemary, etc.Extra Virgin Olive OilKosher SaltBaguette, halved grilled1. Preheat your grill to at least 500*.2. Grill sausage shallots. Cook sausage to minimum of 160*!! Remove and allow to come to room temperature - uncovered.3. In non-reactive bowl, combine Ricotta, Honey salt. Taste and adjust seasoning as needed.4. In a...More >>
  • Chef Nick's Grilled Peach Bruschetta

    Chef Nick's Grilled Peach Bruschetta

    Monday, July 6 2015 12:07 PM EDT2015-07-06 16:07:23 GMT
    Grilled Peach BruschettaServes 4-62 ripe peaches1/2 cup ricotta cheese1/3 cup arugula leaves4 slices of prosciutto1 tbls honey1/2 tsp sea salt1 fresh garlic clove8-12 slices of bruschettaPre heat barbecue or grill pan till smoking. To make bruschetta brush slices of day old bread with olive oil then grill on both sides. Rub each slice with a fresh garlic clove. While grill is still hot, grill peaches on each side for about 2 minutes. Set aside and lightly sprinkle with salt. Spread a t...More >>
    Grilled Peach BruschettaServes 4-62 ripe peaches1/2 cup ricotta cheese1/3 cup arugula leaves4 slices of prosciutto1 tbls honey1/2 tsp sea salt1 fresh garlic clove8-12 slices of bruschettaPre heat barbecue or grill pan till smoking. To make bruschetta brush slices of day old bread with olive oil then grill on both sides. Rub each slice with a fresh garlic clove. While grill is still hot, grill peaches on each side for about 2 minutes. Set aside and lightly sprinkle with salt. Spread a t...More >>
  • Chef Jamie's Burgers & Potato Salad 7/3/15

    Chef Jamie's Burgers & Potato Salad 7/3/15

    Monday, July 6 2015 10:36 AM EDT2015-07-06 14:36:26 GMT
    Turkey Burger1 lb. ground Turkey, DARK MEAT4 oz. Boursin Cheese1 TBS Fresh Flat Leaf Parsley, choppedKosher SaltFresh ground black pepperCombine meat, cheese parsley in a stainless, or glass bowl, mix thoroughly. Use care not to over mix, as meat will become mushy from the heat of your hands. Wear gloves preferably.Season aggressively with kosher salt approximately 1.5 tsp. per lb of meat, add black pepper to taste.Shape meat into patties your choice on thickness, I prefer at least ...More >>
    Turkey Burger1 lb. ground Turkey, DARK MEAT4 oz. Boursin Cheese1 TBS Fresh Flat Leaf Parsley, choppedKosher SaltFresh ground black pepperCombine meat, cheese parsley in a stainless, or glass bowl, mix thoroughly. Use care not to over mix, as meat will become mushy from the heat of your hands. Wear gloves preferably.Season aggressively with kosher salt approximately 1.5 tsp. per lb of meat, add black pepper to taste.Shape meat into patties your choice on thickness, I prefer at least ...More >>
  • Chef Paulette's Stars & Stripes Cobbler 7/3/15

    Chef Paulette's Stars & Stripes Cobbler 7/3/15

    Thursday, July 2 2015 12:24 PM EDT2015-07-02 16:24:42 GMT
    Stars Stripes CobblerFor the Biscuit Topping:1 1/2 cups all purpose flour2 teaspoons baking powder1 tablespoon sugarpinch salt6 tablespoons cold unsalted butter1/2 cup heavy creamFor the Fruit:2 cups blueberries2 cups quartered strawberries1/2 cup sugar, divided4 tablespoons flour, divided1/4 cup sparkling (sanding) sugarPreheat oven to 375 degrees F.Mix the fruit: in a medium mixing bowl combine the blueberries with a 1/4 cup sugar and 2 tablespoons flour. In another mixing bowl mix ...More >>
    Stars Stripes CobblerFor the Biscuit Topping:1 1/2 cups all purpose flour2 teaspoons baking powder1 tablespoon sugarpinch salt6 tablespoons cold unsalted butter1/2 cup heavy creamFor the Fruit:2 cups blueberries2 cups quartered strawberries1/2 cup sugar, divided4 tablespoons flour, divided1/4 cup sparkling (sanding) sugarPreheat oven to 375 degrees F.Mix the fruit: in a medium mixing bowl combine the blueberries with a 1/4 cup sugar and 2 tablespoons flour. In another mixing bowl mix ...More >>
  • Rachel Holder's Red, White and Blue Infused Water

    Rachel Holder's Red, White and Blue Infused Water

    Wednesday, July 1 2015 2:25 PM EDT2015-07-01 18:25:15 GMT
    Red, White and Blue Infused WaterInfused water is all the rage for both detoxing and weight loss...this version would be perfect for a backyard barbecue too!Ingredients:1 cup chopped strawberries1 cup fresh blueberriesPineapple cut into star shapes1/2 cup fresh basil leavesDistilled waterIceCrush basil with hands to release flavor and place in bottom of glass pitcher.Fill pitcher with fruit and ice.Pour distilled water over fruit and ice and let it stand for up to a full day before ser...More >>
    Red, White and Blue Infused WaterInfused water is all the rage for both detoxing and weight loss...this version would be perfect for a backyard barbecue too!Ingredients:1 cup chopped strawberries1 cup fresh blueberriesPineapple cut into star shapes1/2 cup fresh basil leavesDistilled waterIceCrush basil with hands to release flavor and place in bottom of glass pitcher.Fill pitcher with fruit and ice.Pour distilled water over fruit and ice and let it stand for up to a full day before ser...More >>
  • Chef Nick's Heirloom Tomato, Watermelon, Peach Salad 6/30/15

    Chef Nick's Heirloom Tomato, Watermelon, Peach Salad 6/30/15

    Tuesday, June 30 2015 2:47 PM EDT2015-06-30 18:47:56 GMT
    Heirloom Tomato, Watermelon, Peach Salad Serves 4-6 1 1/2 tbls extra virgin olive oil · 3 cups seedless watermelon, cubed · 11/2 cups peaches, sliced 1/2 cup red onion thinly sliced1/4 cup fresh mint 2 tbls fresh basil · 2 medium heirloom tomatoes, sliced · 3 tablespoons balsamic reduction · Salt and pepper to taste To make reduction: Combine 1 cup vinegar and ¼ cup sugar in a medium sauce pan over low heat until it is reduced by half and has the consistency of syrup. Combine all ingredi...More >>
    Heirloom Tomato, Watermelon, Peach Salad Serves 4-6 1 1/2 tbls extra virgin olive oil · 3 cups seedless watermelon, cubed · 11/2 cups peaches, sliced 1/2 cup red onion thinly sliced1/4 cup fresh mint 2 tbls fresh basil · 2 medium heirloom tomatoes, sliced · 3 tablespoons balsamic reduction · Salt and pepper to taste To make reduction: Combine 1 cup vinegar and ¼ cup sugar in a medium sauce pan over low heat until it is reduced by half and has the consistency of syrup. Combine all ingredi...More >>
  • Chef Paulette's Stuffed Mini Peppers

    Chef Paulette's Stuffed Mini Peppers

    Monday, June 29 2015 2:06 PM EDT2015-06-29 18:06:01 GMT
    Stuffed Mini Peppers 1/2 lb. mini bell peppers (about 1 dozen) 2-3 tablespoons olive oil, plus more for drizzling 1 small onion, diced 1/2 lb. ground beef 1/2 cup rice, cooked 1/2 cup petite peas salt pepper to taste 1/3 cup grated parmigiano Preheat oven to 400 degrees F. Cut the peppers in half lengthwise. Shake out or pull out any seeds. Heat 2-3 tablespoons olive oil in a medium sauté pan. Add the diced onion and cook until softened, about 2-3 minutes. Add the ground beef and brea...More >>
    Stuffed Mini Peppers 1/2 lb. mini bell peppers (about 1 dozen) 2-3 tablespoons olive oil, plus more for drizzling 1 small onion, diced 1/2 lb. ground beef 1/2 cup rice, cooked 1/2 cup petite peas salt pepper to taste 1/3 cup grated parmigiano Preheat oven to 400 degrees F. Cut the peppers in half lengthwise. Shake out or pull out any seeds. Heat 2-3 tablespoons olive oil in a medium sauté pan. Add the diced onion and cook until softened, about 2-3 minutes. Add the ground beef and brea...More >>
  • Chef Jamie's BBQ Ribs & Grilled Corn 6/19/15

    Chef Jamie's BBQ Ribs & Grilled Corn 6/19/15

    Monday, June 29 2015 11:41 AM EDT2015-06-29 15:41:20 GMT
    BBQ'd Country RibsServes 4 - 6For the Pork:1.5 - 2 lbs pork "country ribs", no more than 1.5" thick, not trimmedRub:I usually make this in bulk - so I will give proportions, make as much or as little as needed.Equal parts - chili powder (preferably ancho) and smoked paprika (all following ingredient amounts based from this amount)1/3 amount - cumin1/4 amount - brown sugar (not light)1/8 amount - cayenne pepper (adjust to personal preference)1/8 amount - salt (TASTE for level)fresh ground blac...More >>
    BBQ'd Country RibsServes 4 - 6For the Pork:1.5 - 2 lbs pork "country ribs", no more than 1.5" thick, not trimmedRub:I usually make this in bulk - so I will give proportions, make as much or as little as needed.Equal parts - chili powder (preferably ancho) and smoked paprika (all following ingredient amounts based from this amount)1/3 amount - cumin1/4 amount - brown sugar (not light)1/8 amount - cayenne pepper (adjust to personal preference)1/8 amount - salt (TASTE for level)fresh ground blac...More >>
  • Rachel Holder's One Pot Basil Chicken Stir Fry 6/25/15

    Rachel Holder's One Pot Basil Chicken Stir Fry 6/25/15

    Thursday, June 25 2015 9:54 AM EDT2015-06-25 13:54:24 GMT
    One Pot Basil Chicken StirfryQuick, easy and healthy weeknight meal that's ready in 20 minutes!Ingredients:2 large chicken breasts (or 4 thighs), cut into smaller pieces3 carrots, cut into strips1 head of broccoli, florets only1/2 cup fresh basil leaves, loosely packedCracked black pepper to tasteSauce:2 TBSP Bragg's Liquid Aminos2 TBSP Fresh squeezed orange juice2 TBSP Sesame oil1 TBSP Red wine vinegar1 tsp garlicPinch crushed red pepperDirections:Saute chicken with black pepper in hot skill...More >>
    One Pot Basil Chicken StirfryQuick, easy and healthy weeknight meal that's ready in 20 minutes!Ingredients:2 large chicken breasts (or 4 thighs), cut into smaller pieces3 carrots, cut into strips1 head of broccoli, florets only1/2 cup fresh basil leaves, loosely packedCracked black pepper to tasteSauce:2 TBSP Bragg's Liquid Aminos2 TBSP Fresh squeezed orange juice2 TBSP Sesame oil1 TBSP Red wine vinegar1 tsp garlicPinch crushed red pepperDirections:Saute chicken with black pepper in hot skill...More >>
  • Chef Nick's Summer Sausage Burger Patties

    Chef Nick's Summer Sausage Burger Patties

    Wednesday, June 24 2015 12:43 PM EDT2015-06-24 16:43:13 GMT
    Summer Sausage Burger PattiesMakes 41 pound ground pork½ cup fresh Italian parsley chopped½ cup grated pecorino romano cheese1 tsp fennel seeds1 tsp paprika1 tblsp fresh ground black pepper1 tsp sugar1 tblsp kosher or sea saltPre heat grill or grill pan. Mix all ingredients together thoroughly with your hands. Form into 4 ¼ pound patties. Grill about 3 minutes per side and serve on your favorite buns with caramelized red onions.Caramelized Red OnionsSlice red onion in half then slice into thi...More >>
    Summer Sausage Burger PattiesMakes 41 pound ground pork½ cup fresh Italian parsley chopped½ cup grated pecorino romano cheese1 tsp fennel seeds1 tsp paprika1 tblsp fresh ground black pepper1 tsp sugar1 tblsp kosher or sea saltPre heat grill or grill pan. Mix all ingredients together thoroughly with your hands. Form into 4 ¼ pound patties. Grill about 3 minutes per side and serve on your favorite buns with caramelized red onions.Caramelized Red OnionsSlice red onion in half then slice into thi...More >>
  • Chef Nick's Dijon Potato & Green Bean Salad 6/23/15

    Chef Nick's Dijon Potato & Green Bean Salad 6/23/15

    Tuesday, June 23 2015 2:55 PM EDT2015-06-23 18:55:06 GMT
    Dijon Potato Green Bean SaladServes 4-6¼ Cup Dijon mustard3 tbsp. white wine vinegar¾ Cup Extra Virgin olive oil2/3 Cup chopped shallots2 tbsp. fresh rosemary2 tbsp. fresh sage1 pound fresh string beans2 pounds red potatoes¼ Cup toasted walnutsSalt and pepper to tastePre heat oven to 425 degrees. In a large mixing bowl combine, Dijon, shallots, fresh herbs and vinegar. Slowly whisk in olive oil. Toss chopped potatoes in 1/3 of dressing, salt and pepper and place on a sheet pan in oven for 20...More >>
    Dijon Potato Green Bean SaladServes 4-6¼ Cup Dijon mustard3 tbsp. white wine vinegar¾ Cup Extra Virgin olive oil2/3 Cup chopped shallots2 tbsp. fresh rosemary2 tbsp. fresh sage1 pound fresh string beans2 pounds red potatoes¼ Cup toasted walnutsSalt and pepper to tastePre heat oven to 425 degrees. In a large mixing bowl combine, Dijon, shallots, fresh herbs and vinegar. Slowly whisk in olive oil. Toss chopped potatoes in 1/3 of dressing, salt and pepper and place on a sheet pan in oven for 20...More >>
  • Chef Jamie's Strawberry Shortcake 6/22/15

    Chef Jamie's Strawberry Shortcake 6/22/15

    Monday, June 22 2015 3:14 PM EDT2015-06-22 19:14:35 GMT
    Jamie's Sweet Biscuits with Herbed Strawberries Sweetened Crème Serves 4-6Sweet Biscuit ingredients:2 - cups AP flour4 - TBS (1/4 cup) organic granulated sugar, plus 1 TBS reserved1 - TBS baking powder1 - tsp salt½ - cup COLD unsalted butter, cut in ½" pieces1 - cup whole milk or buttermilk (+/-)Pre heat oven to 400 (or grill)Directions:1. Sift flour into bowl and add remaining dry ingredients (reserving 1 TBS sugar) stir to combine. 2. Pour onto clean solid surface and cut butter in with pa...More >>
    Jamie's Sweet Biscuits with Herbed Strawberries Sweetened Crème Serves 4-6Sweet Biscuit ingredients:2 - cups AP flour4 - TBS (1/4 cup) organic granulated sugar, plus 1 TBS reserved1 - TBS baking powder1 - tsp salt½ - cup COLD unsalted butter, cut in ½" pieces1 - cup whole milk or buttermilk (+/-)Pre heat oven to 400 (or grill)Directions:1. Sift flour into bowl and add remaining dry ingredients (reserving 1 TBS sugar) stir to combine. 2. Pour onto clean solid surface and cut butter in with pa...More >>
  • Chef Paulette's Parmigiano Butter Crackers 6/19/15

    Chef Paulette's Parmigiano Butter Crackers 6/19/15

    Friday, June 19 2015 5:16 PM EDT2015-06-19 21:16:55 GMT
    Ingredients1/4 cup butter (4 tablespoons), softened (room temperature) 1 1/4 cups grated parmigiano healthy pinch of salt pinch black pepper pinch hot pepper 3/4 cup flour 1 tablespoon minced sun-dried tomato 1 tablespoon minced fresh rosemary 1 egg Preheat oven to 350 degrees F. Place the butter, parmigiano, salt, pepper and hot pepper in a large mixing bowl. Using a hand-held electric beater, mix together the ingredients until combined. Add the flour, sun-dried tomato and rosemary. Mix till...More >>
    Ingredients1/4 cup butter (4 tablespoons), softened (room temperature) 1 1/4 cups grated parmigiano healthy pinch of salt pinch black pepper pinch hot pepper 3/4 cup flour 1 tablespoon minced sun-dried tomato 1 tablespoon minced fresh rosemary 1 egg Preheat oven to 350 degrees F. Place the butter, parmigiano, salt, pepper and hot pepper in a large mixing bowl. Using a hand-held electric beater, mix together the ingredients until combined. Add the flour, sun-dried tomato and rosemary. Mix till...More >>
  • Rachel Holder's Speedy Shrimp Paella 6/17/15

    Rachel Holder's Speedy Shrimp Paella 6/17/15

    Wednesday, June 17 2015 12:50 PM EDT2015-06-17 16:50:37 GMT
    Speedy Shrimp Paella 16 oz. fresh or frozen shrimp10 oz. bag frozen rice with peas and carrots1 TBSP cooking oil4 chopped Roma tomatoes1 tsp ground turmeric1 tsp paprikaSalt and pepperIf using frozen shrimp, thaw. Rinse shrimp and pat dry with paper towels to remove excess water. Prepare rice according to package directions.In a large skillet, heat oil on medium high heat. Add shrimp, tomatoes, salt and pepper and sauté for 5 min. Place hot rice in serving bowl. Stir in turmeric and paprika. ...More >>
    Speedy Shrimp Paella 16 oz. fresh or frozen shrimp10 oz. bag frozen rice with peas and carrots1 TBSP cooking oil4 chopped Roma tomatoes1 tsp ground turmeric1 tsp paprikaSalt and pepperIf using frozen shrimp, thaw. Rinse shrimp and pat dry with paper towels to remove excess water. Prepare rice according to package directions.In a large skillet, heat oil on medium high heat. Add shrimp, tomatoes, salt and pepper and sauté for 5 min. Place hot rice in serving bowl. Stir in turmeric and paprika. ...More >>
  • Chef Nick's Tuscan White Bean Salad 6/16/15

    Chef Nick's Tuscan White Bean Salad 6/16/15

    Tuesday, June 16 2015 9:40 AM EDT2015-06-16 13:40:38 GMT
    Tuscan White Bean SaladServes 4-62 cans 15 ounce cans Cannellini beans rinsed½ Cup extra virgin olive oil4 Tbsp. red wine vinegar2 Garlic cloves smashed¼ Cup finely diced red onion¼ Cup fresh parsley chopped¼ Cup fresh rosemary choppedDrain and rinse beans well with cold water and set aside. In a large mixing bowl whisk together olive oil, vinegar, garlic, onions and herbs. Add beans to bowl, season with salt and pepper and mix well. Let site for 20 minutes or so toss again, check seasoning a...More >>
    Tuscan White Bean SaladServes 4-62 cans 15 ounce cans Cannellini beans rinsed½ Cup extra virgin olive oil4 Tbsp. red wine vinegar2 Garlic cloves smashed¼ Cup finely diced red onion¼ Cup fresh parsley chopped¼ Cup fresh rosemary choppedDrain and rinse beans well with cold water and set aside. In a large mixing bowl whisk together olive oil, vinegar, garlic, onions and herbs. Add beans to bowl, season with salt and pepper and mix well. Let site for 20 minutes or so toss again, check seasoning a...More >>
  • Chef Jamie's Chicken, Black Beans & Rice 6/15/15

    Chef Jamie's Chicken, Black Beans & Rice 6/15/15

    Tuesday, June 16 2015 9:36 AM EDT2015-06-16 13:36:02 GMT
    Chicken, Black Beans RiceServes 4 - 61 - 1lb. bag Black beans, cooked as directed. Alternately you can use canned.½ lb. +/- Chicken - thighs are best for this dish!1 - Medium yellow onion, coarsely chopped½ - Red bell pepper, diced½ - Green bell pepper, diced2 - cloves Garlic, sliced thin1 - stem Oregano, leaves removed and chopped fine1 - bunch Italian (flat leaf) parsley, chopped coarse½ cup baby carrots, sliced thin10 ozs. "Mexican style" tomato sauce1 - cup long grain white rice1.5 - 2 c...More >>
    Chicken, Black Beans RiceServes 4 - 61 - 1lb. bag Black beans, cooked as directed. Alternately you can use canned.½ lb. +/- Chicken - thighs are best for this dish!1 - Medium yellow onion, coarsely chopped½ - Red bell pepper, diced½ - Green bell pepper, diced2 - cloves Garlic, sliced thin1 - stem Oregano, leaves removed and chopped fine1 - bunch Italian (flat leaf) parsley, chopped coarse½ cup baby carrots, sliced thin10 ozs. "Mexican style" tomato sauce1 - cup long grain white rice1.5 - 2 c...More >>
  • Chef Paulette's Ravioli Nudi 6/12/15

    Chef Paulette's Ravioli Nudi 6/12/15

    Tuesday, June 16 2015 9:34 AM EDT2015-06-16 13:34:41 GMT
    Ravioli Nudi 2 6-ounce-bags fresh spinach, minced finely (pulse in food processor)1 cup ricotta1/2 cup grated parmigiano, plus more for sprinkling3 egg yolks1 teaspoon nutmegpinch cayenne½ - ¾ cup floursalt pepper to tasteSauce:2-3 tablespoons olive oil1 small onion, minced2-3 sage leaves, mincedSplash of dry white wine (about ¼ cup)1 15-ounce can crushed tomatoes (or POMI)salt pepper to tastePreheat oven to 400 degrees F.For the Nudi: In a mixing bowl add the spinach, ricotta, parmigiano, ...More >>
    Ravioli Nudi 2 6-ounce-bags fresh spinach, minced finely (pulse in food processor)1 cup ricotta1/2 cup grated parmigiano, plus more for sprinkling3 egg yolks1 teaspoon nutmegpinch cayenne½ - ¾ cup floursalt pepper to tasteSauce:2-3 tablespoons olive oil1 small onion, minced2-3 sage leaves, mincedSplash of dry white wine (about ¼ cup)1 15-ounce can crushed tomatoes (or POMI)salt pepper to tastePreheat oven to 400 degrees F.For the Nudi: In a mixing bowl add the spinach, ricotta, parmigiano, ...More >>
  • Rachel Holder's Two Minute Omelet 6/11/15

    Rachel Holder's Two Minute Omelet 6/11/15

    Tuesday, June 16 2015 9:33 AM EDT2015-06-16 13:33:27 GMT
    Two Minute Omelet3 eggs (or just whites)slightly beatenTBSP chopped kaleTBSP chopped green onion2 TBSP shredded cheeseSalt Pepper to tasteSpray the inside of a microwave safe mug with nonstick cooking spray. Place all ingredients in mug and microwave on high for 1 minute. Remove from microwave, stir, and microwave on high for another 1 1/2 minutes. Top with avocado and salsa.More >>
    Two Minute Omelet3 eggs (or just whites)slightly beatenTBSP chopped kaleTBSP chopped green onion2 TBSP shredded cheeseSalt Pepper to tasteSpray the inside of a microwave safe mug with nonstick cooking spray. Place all ingredients in mug and microwave on high for 1 minute. Remove from microwave, stir, and microwave on high for another 1 1/2 minutes. Top with avocado and salsa.More >>
  • Chef Jamie's Jambalaya 6/10/15

    Chef Jamie's Jambalaya 6/10/15

    Wednesday, June 10 2015 12:52 PM EDT2015-06-10 16:52:14 GMT
    JAMBALAYAIngredients2 lb. chicken thighs and / or breasts* cut bite size (approximately 1" cube).2 lb. Andouille sausage, sliced approximately ¼". If Andouille is not available you can substitute Smoked Sausage, adjust cayene to compensate.3 cups Long grain white rice.4.5 - 5 cups chicken stock - store bought such as Kitchen Basics or Kirkland is fine.1 - large Green Bell Pepper, cut in large dice.1 - large Red Bell Pepper, cut in large dice.1 stalk celery diced - optional.2 Yellow onion, cut...More >>
    JAMBALAYAIngredients2 lb. chicken thighs and / or breasts* cut bite size (approximately 1" cube).2 lb. Andouille sausage, sliced approximately ¼". If Andouille is not available you can substitute Smoked Sausage, adjust cayene to compensate.3 cups Long grain white rice.4.5 - 5 cups chicken stock - store bought such as Kitchen Basics or Kirkland is fine.1 - large Green Bell Pepper, cut in large dice.1 - large Red Bell Pepper, cut in large dice.1 stalk celery diced - optional.2 Yellow onion, cut...More >>
  • Chef Paulette's Venetian Grilled Marinated Eggplant w/Burrata Cheese 6/8/15

    Chef Paulette's Venetian Grilled Marinated Eggplant w/Burrata Cheese 6/8/15

    Monday, June 8 2015 12:23 PM EDT2015-06-08 16:23:09 GMT
    Venetian Grilled Marinated Eggplant w Burrata Cheese1 medium eggplant or 2 small1/2 cup extra virgin olive oil, plus more for brushing and drizzling2 garlic cloves, peeled and smashed1 cup cherry tomatoes, sliced thinly1 teaspoon dried oreganosalt pepper to taste1 large or 2-3 mini buratta cheese balls, or very fresh mozzarellaa few small fresh basil leavesSlice the eggplant into thin slices. Lightly grease the grill or a stovetop grill pan by adding a little olive oil to a paper towel and w...More >>
    Venetian Grilled Marinated Eggplant w Burrata Cheese1 medium eggplant or 2 small1/2 cup extra virgin olive oil, plus more for brushing and drizzling2 garlic cloves, peeled and smashed1 cup cherry tomatoes, sliced thinly1 teaspoon dried oreganosalt pepper to taste1 large or 2-3 mini buratta cheese balls, or very fresh mozzarellaa few small fresh basil leavesSlice the eggplant into thin slices. Lightly grease the grill or a stovetop grill pan by adding a little olive oil to a paper towel and w...More >>
  • Chef Nick's Grilled Filetto Di Pomodoro Sauce 6/3/15

    Chef Nick's Grilled Filetto Di Pomodoro Sauce 6/3/15

    Wednesday, June 3 2015 11:45 AM EDT2015-06-03 15:45:15 GMT
    Grilled Filetto Di Pomodoro Sauce 1 pound dried linguine 6 Roma tomatoes 1/2 red onion diced 4 slices prosciutto sliced 2 cloves fresh garlic smashed 6 fresh basil leaves torn 1/4 cup extra virgin olive oil salt and pepper to taste While pre heating grill or grill pan in a large sauce pot boil water for pasta. While water is boiling core and halve tomatoes. Add pasta to water and cool till al dente around 10 minutes. Squeeze out the seeds and set aside. In a skillet over medium heat sauté...More >>
    Grilled Filetto Di Pomodoro Sauce 1 pound dried linguine 6 Roma tomatoes 1/2 red onion diced 4 slices prosciutto sliced 2 cloves fresh garlic smashed 6 fresh basil leaves torn 1/4 cup extra virgin olive oil salt and pepper to taste While pre heating grill or grill pan in a large sauce pot boil water for pasta. While water is boiling core and halve tomatoes. Add pasta to water and cool till al dente around 10 minutes. Squeeze out the seeds and set aside. In a skillet over medium heat sauté...More >>
  • Chef Paulette's Chocolate-Jam Puff Pastry Twists w Crushed Almonds 6/2/15

    Chef Paulette's Chocolate-Jam Puff Pastry Twists w Crushed Almonds 6/2/15

    Tuesday, June 2 2015 2:33 PM EDT2015-06-02 18:33:42 GMT
    Chocolate-Jam Puff Pastry Twists w Crushed Almonds1 sheet puff pastry1/4 cup favorite jam (not chunky)1/4 cup mini-chocolate chips1/4 cup sliced almonds, crushed into small pieces1 eggsparkling finishing sugar (optional)Preheat oven to 400 degrees F.Roll out the puff pastry sheet on a lightly floured surface to about 25-30 % larger. Keep to the rectangle shape. Dollop the jam in small scoops all over dough. Spread gently with a spatula to cover dough in the thin layer.Cut dough in half length...More >>
    Chocolate-Jam Puff Pastry Twists w Crushed Almonds1 sheet puff pastry1/4 cup favorite jam (not chunky)1/4 cup mini-chocolate chips1/4 cup sliced almonds, crushed into small pieces1 eggsparkling finishing sugar (optional)Preheat oven to 400 degrees F.Roll out the puff pastry sheet on a lightly floured surface to about 25-30 % larger. Keep to the rectangle shape. Dollop the jam in small scoops all over dough. Spread gently with a spatula to cover dough in the thin layer.Cut dough in half length...More >>
  • Chef Jamie's "Asian Style" Lettuce Wraps 6/1/15

    Chef Jamie's "Asian Style" Lettuce Wraps 6/1/15

    Monday, June 1 2015 3:10 PM EDT2015-06-01 19:10:12 GMT
    "Asian Style" Lettuce WrapsServes 4 - 6Steak:1 lb. Sirloin Tip / Chuck Eye or Skirt Steak.Kosher saltCanola or pomace oil"Filling"Boston / Bibb / Romaine Lettuce - washed and leaves removed dried.Thai Basil (regular Basil is fine)Bean SproutsRadish (Red or any you like) washed and sliced thin.Green Onions, washed and sliced thin on the bias.1 Bunch Cilantro, washed dried thoroughly.Gochujang Sauce:2 tablespoons Gochujang2 cloves garlic, finely chopped1-tablespoon rice vinegar1-tablespoon so...More >>
    "Asian Style" Lettuce WrapsServes 4 - 6Steak:1 lb. Sirloin Tip / Chuck Eye or Skirt Steak.Kosher saltCanola or pomace oil"Filling"Boston / Bibb / Romaine Lettuce - washed and leaves removed dried.Thai Basil (regular Basil is fine)Bean SproutsRadish (Red or any you like) washed and sliced thin.Green Onions, washed and sliced thin on the bias.1 Bunch Cilantro, washed dried thoroughly.Gochujang Sauce:2 tablespoons Gochujang2 cloves garlic, finely chopped1-tablespoon rice vinegar1-tablespoon so...More >>
  • Chef Jamie's Gazpacho 5/28/15

    Chef Jamie's Gazpacho 5/28/15

    Thursday, May 28 2015 2:06 PM EDT2015-05-28 18:06:19 GMT
    GazpachoServes 4 - 61 Lb. Roma tomatoes, coarsely chopped1 Red Bell pepper, coarsely chopped1 Cucumber - peeled, seeded and coarsely chopped1 Poblano pepper - roasted, skinned seeded1 Jalapeno pepper, diced2-3 cloves garlic, coarsely chopped1 Red Onion, coarsely choppedRed Pepper Flakes, to taste1 Cup Tomato juiceExtra Virgin Olive OilKosher Salt1. Make sure all ingredients are thoroughly washed before using.2. Combine tomatoes and cucumbers in blender or food processor, pulse until almost p...More >>
    GazpachoServes 4 - 61 Lb. Roma tomatoes, coarsely chopped1 Red Bell pepper, coarsely chopped1 Cucumber - peeled, seeded and coarsely chopped1 Poblano pepper - roasted, skinned seeded1 Jalapeno pepper, diced2-3 cloves garlic, coarsely chopped1 Red Onion, coarsely choppedRed Pepper Flakes, to taste1 Cup Tomato juiceExtra Virgin Olive OilKosher Salt1. Make sure all ingredients are thoroughly washed before using.2. Combine tomatoes and cucumbers in blender or food processor, pulse until almost p...More >>
  • Rachel Holder's Mediterranean Feta Dip 5/21/15

    Rachel Holder's Mediterranean Feta Dip 5/21/15

    Thursday, May 21 2015 10:40 AM EDT2015-05-21 14:40:14 GMT
    Mediterranean Feta Dip(easy, healthy, crowd pleasing appetizer)Ingredients:3 Roma tomatoes, seeded and diced1 large cucumber, seeded and diced4-5 green onions, sliced thinly8 ounces feta cheese, crumbled 2 teaspoons Greek seasoning (or salt, pepper, oregano, garlic)a few sprigs chopped fresh thyme? cup olive oilInstructions:Place all ingredients in a large bowl and stir gently to coat vegetables with oil and seasoning. Serve with fresh baguette, sliced thinly, or pita chips.More >>
    Mediterranean Feta Dip(easy, healthy, crowd pleasing appetizer)Ingredients:3 Roma tomatoes, seeded and diced1 large cucumber, seeded and diced4-5 green onions, sliced thinly8 ounces feta cheese, crumbled 2 teaspoons Greek seasoning (or salt, pepper, oregano, garlic)a few sprigs chopped fresh thyme? cup olive oilInstructions:Place all ingredients in a large bowl and stir gently to coat vegetables with oil and seasoning. Serve with fresh baguette, sliced thinly, or pita chips.More >>
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