2009 KWQC-TV6 Recipes
This page was updated December 31, 2009 at 15:42

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APPETIZERS/BEVERAGES
  04/27/2009    ANTIPASTA - FOOD GURU 
  04/09/2009    ASPARAGUS WITH PROSCUTTO WRAP AND HORSERADISH BUTTER 
  03/30/2009    BLUE CHEESE BRUSCHETTA - FOOD GURU 
  08/19/2009    CARAMEL COFFEE COOLER - BETH FREEHILL, DIETITIAN 
  03/24/2009    CHEESE STUFFED BELGIAN ENDIVE AND CHERRY TOMATOES 
  02/16/2009    CHICKEN QUESADILLA - FOOD GURU 
  02/09/2009    CHOCOLATE DIPPED STRAWBERRIES / TUXEDOS - FOOD GURU 
  12/16/2009    COCOA CREATIONS - DAWN BLOCKLINGER, DIETITIAN 
  11/04/2009    CRUSTINI APPETIZER 
  03/11/2009    GREEN EGGS AND HAM 
  03/23/2009    GRILLED PROVOLETTA W/CIMI-CURRI - FOOD GURU 
  09/18/2009    HOMEMADE APPLESAUCE - JEFF GRUNDER 
  09/18/2009    HOT APPLE CIDER TODDY - JEFF GRUNDER 
  02/04/2009    ITALIAN SAUSAGE STUFFED MUSHROOMS - FOOD GURU 
  06/03/2009    JAPANESE SHRIMP SPRING ROLLS 
  09/24/2009    MARINATED MUSHROOMS - JANET MACON, DIETITIAN 
  06/16/2009    MOZZARELLA PEPPER SALSA 
  12/09/2009    NON-ALCOHOLIC POMEGRANATE MARGARITA - VALERIE WHEATLEY, DIETITIAN 
  09/30/2009    ORANGE GLAZED VEGGIES - STACY MITCHELL, DIETITIAN 
  08/10/2009    PETITES FONDUES FRITES (LITTLE FRIED MELTED CHEESES/CHEESE FRITTERS) - MONIKA SU 
  04/13/2009    PORTOBELLO FRIES - FOOD GURU 
  05/06/2009    PROTEIN PUMPIN' FRAPPE 
  04/17/2009    RED & WHITE SANGRIA 
  08/10/2009    ROASTED RED PEPPER AIOLI - MONIKA SUDAKOV 
  08/18/2009    SALSA - MIKE WOODS 
  03/12/2009    SEAFOOD MAC ‘N CHEESE 
  07/30/2009    SHAUNA'S WHISKEY WINNIES - STEPHANIE GODKE 
  02/09/2009    SHRIMP NACHOES - FOOD GURU 
  02/11/2009    SHRIMP WITH LEMON SCAMPI BUTTER 
  02/27/2009    SMOKED SALMON DIP - FOOD GURU 
  08/19/2009    TRAIL MIX WITH A TWIST - BETH FREEHILL, DIETITIAN 
  11/27/2009    TURKEY BACON APPETIZERS - STEPHANIE GODKE 
  12/09/2009    WHITE HOT CHOCOLATE - VALERIE WHEATLEY, DIETITIAN 
BREADS
  03/03/2009    AMERICAN IRISH SODA BREAD 
  09/25/2009    APPLESAUCE SWEET BREAD - JEFF GRUNDER 
  03/03/2009    BRIOCHE 
  05/18/2009    HOMEMADE FLOUR TORTILLAS - FOOD GURU 
  03/03/2009    HOT CROSS BUNS 
  10/05/2009    PUMPKIN SPICE MUFFINS - BETH FREEHILL, DIETITIAN 
  08/24/2009    SAVORY SCONES - LORI FREEMIRE 
  08/24/2009    SCONES - LORI FREEMIRE 
DESSERTS
  04/09/2009    ANY KIND OF FRUIT FILLED COFFEE CAKE-GODKE 
  04/23/2009    APPLE CRISP 
  10/02/2009    APPLESAUCE SPICED COOKIES - JEFF GRUNDER 
  01/05/2009    BREAD PUDDING - FOOD GURU 
  01/05/2009    BREAD PUDDING - FOOD GURU 
  09/25/2009    CARAMEL APPLE CAKE - JEFF GRUNDER 
  05/15/2009    CHAMPAIGN SABAYON & FRESH STRAWBERRIE'S 
  03/24/2009    CHEESECAKE AND BERRY FILLED CREPES 
  08/10/2009    CHOCOLATE CROISSANT BREAD PUDDING - MONIKA SUDAKOV 
  05/18/2009    CHOCOLATE GANACHE FROSTING - FOOD GURU 
  04/20/2009    CHOCOLATE POT O'CREAM - FOOD GURU 
  02/09/2009    CHOCOLATE TRUFFLES - FOOD GURU 
  12/31/2009    CHOCOLATE YOGURT CAKE - STACY MITCHELL, DIETITIAN 
  06/23/2009    COCONUT KEY LIME PIE - FOOD GURU 
  10/12/2009    CRISPY CHOCOLATE MASCARPONE RAVIOLI - MONIKA SUDAKOV 
  11/25/2009    CRUST LESS PUMPKIN PIE 
  04/09/2009    DUTCH BABY WITH FRESH FRUIT FILLING-GODKE 
  06/24/2009    FREAH BERRY SAUCE - FOOD GURU 
  11/06/2009    GRANDMA GRUNDER'S PILGRIM PIE - JEFF GRUNDER 
  04/22/2009    GRILLED PEACH MELBA 
  06/03/2009    HOMEMADE APPLE COMPOTE 
  06/03/2009    HUNGARIAN CREPES 
  06/18/2009    JUST PEACHY SORBET 
  05/21/2009    MICROWAVE MONKEY BREAD 
  08/10/2009    MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE) - MONIKA SUDAKOV (JULIA CHILD) 
  06/02/2009    NO SUGAR/ NO CRUST STRAWBERRY PIE 
  03/09/2009    PB & JELLY OH NO PIZZA - FOOD GURU 
  12/31/2009    POMEGRANATE BLUEBERRY CUPCAKES - STACY MITCHELL, DIETITIAN 
  10/09/2009    PUMPKIN MAPLE BREAD PUDDING - JEFF GRUNDER 
  05/18/2009    RASPBERRY  SOUFFLE' - FOOD GURU 
  11/25/2009    REAL PUMPKIN PIE - GREG DUTRA 
  06/04/2009    RHUBARB BETTY 
  05/22/2009    RHUBARB CRISP 
  07/13/2009    SLICED CRÈME CAKE LEMON TOWER 
  03/09/2009    SUN-DRIED CHERRY APPLE SAUCE - FOOD GURU 
  05/08/2009    SURPRISE INSIDE ANGEL FOOD CAKE 
  05/06/2009    SWEET ANGEL TREATS 
  08/27/2009    TOMATO PIE - STEPHANIE GODKE 
  06/02/2009    UPSIDE DOWN RHUBARB CAKE 
  02/06/2009    USE IT UP PANTRY CLEAN-OUT -STEPHANIE GODKE 
  07/30/2009    WHISKEY PECAN BREAD PUDDING - STEPHANIE GODKE 
ENTREES
  05/11/2009     APPLE DRESSING STUFFED PORK ROAST SUPREME 
  04/23/2009    APPLE-GRAPE PORK CHOPS 
  05/12/2009    ASPARAGUS SWISS QUICHE 
  02/02/2009    BAKED POTATO SOUP - FOOD GURU 
  03/23/2009    BEEF CARPACCIO - FOOD GURU 
  02/19/2009    BLU CHEESE FILET 
  06/03/2009    BRAISED PORK RIBS 
  04/27/2009    BRAISED SHORT RIBS - FOOD GURU 
  01/02/2009    BREAD PUDDING - FOOD GURU 
  03/04/2009    BROWN SUGAR SALMON - FOOD GURU 
  01/05/2009    CARIBBEAN PORK - FOOD GURU 
  07/30/2009    CARRIE'S WHISKEY SHRIMP PASTA - STEPHANIE GODKE 
  02/16/2009    CHEESEBURGER PIZZADILLA - FOOD GURU 
  09/02/2009    CHEESY CHILI MAC - BARB GENTRY, WEIGHT WATCHERS 
  01/05/2009    CHICKEN & BLACK BEAN CHILI - FOOD GURU 
  02/02/2009    CHICKEN & BLACK BEAN CHILI - FOOD GURU 
  02/04/2009    CHICKEN BAYOU 
  02/24/2009    CHICKEN LIPS - FOOD GURU 
  04/23/2009    CHICKEN PASTA 
  01/14/2009    CHICKEN POT PIE - FOOD GURU 
  04/08/2009    CHICKEN PZAZZ - FOOD GURU 
  02/09/2009    CHICKEN TETTRAZINNI 
  02/04/2009    CHICKEN WELLINGTON - FOOD GURU 
  01/07/2009    CHICKEN WITH PRESERVED LEMON & OLIVES 
  01/02/2009    CHILI - FOOD GURU 
  07/20/2009    CHIPOTLE CHOCOLATE EMPANADAS 
  08/10/2009    CHIPOTLE CHOCOLATE EMPANADAS - MONIKA SUDAKOV 
  04/24/2009    COFFEE TABLE DINNER - STEPHANIE GODKE 
  05/25/2009    CRAB STUFFED CHICKEN BREASTS 
  04/23/2009    CROCK-POT BEEF ROAST MEAL 
  01/09/2009    CROQUE MONSIEUR - FOOD GURU 
  04/08/2009    CRUNCHY CATFISH - FOOD GURU 
  01/14/2009    DUCK LAPEROUSE - FOOD GURU 
  01/23/2009    ECONOMY MEATS 
  04/09/2009    EDIBLE FLOWER AND FINE HERBS SCRAMBLED EGGS-GODKE 
  04/23/2009    ENCHILADAS 
  05/04/2009    FIVE SPICE DUCK - FOOD GURU 
  01/14/2009    FRENCH ONION SOUP - FOOD GURU 
  01/14/2009    FRESH SPINACH PASTA - FOOD GURU 
  08/10/2009    GATEAU D'OMELETTES AVEC PIPERADES ET CHAMPIGNONS - MONIKA SUDAKOV (JULIA CHILD) 
  05/18/2009    GRILLED BROCCOLI CHEDDAR PATTIES & LOAF - HY-VEE 
  06/12/2009    GRILLED PITA PIZZA 
  04/22/2009    GRILLED SMART BURGER 
  05/05/2009    GROUND SHRIMP SKEWERS - FOOD GURU 
  01/26/2009    GROUPER IMPERIAL - FOOD GURU 
  02/11/2009    HERB CHEESE SIRLOIN 
  07/29/2009    HERBED SUMMER SQUASH AND POTATO TORTE - MIKE WOODS 
  01/26/2009    ITALIAN STUFFED PORK CHOPS - FOOD GURU 
  03/16/2009    LAMB CHOPS W/HERB CRUST - FOOD GURU 
  02/25/2009    MAHOGANY RIBS - FOOD GURU 
  03/04/2009    MEXICAN CASSEROLE 
  01/06/2009    NON-TRADITIONAL PANCAKES- STEPHANIE GODKE 
  04/08/2009    OPEN FACED REUBEN - FOOD GURU 
  09/02/2009    OPEN FACED TUNA AND ARTICHOKE MELT - BARB GENTRY, WEIGHT WATCHERS 
  07/01/2009    OPEN-FACED GRILLED VEGETABLE SANDWICH 
  09/30/2009    ORANGE GLAZED PORK ROAST - STACY MITCHELL, DIETITIAN 
  06/18/2009    ORZO WITH ROASTED VEGETABLES 
  04/13/2009    PASTA CARBONARA - FOOD GURU 
  10/19/2009    PASTA WITH PEPPERS, TOMATOES AND GARLIC - VALERIE WHEATLEY, DIETITIAN 
  04/20/2009    PEANUT SAUCE W/ANGEL HAIR PASTA - FOOD GURU 
  04/13/2009    PESTO CHICKEN ON A STICK - FOOD GURU 
  06/01/2009    PESTO CHICKEN ON A STICK - FOOD GURU 
  06/08/2009    PESTO CHICKEN ON A STICK - FOOD GURU 
  03/30/2009    PESTO MEATBALL SLIDERS - FOOD GURU 
  10/23/2009    PINWHEEL PARMESAN STUFFED PORK LOIN - JEFF GRUNDER 
  01/26/2009    PIZZA DOUGH - FOOD GURU 
  04/23/2009    PIZZA NIGHT! 
  06/29/2009    PORK LOIN 
  06/03/2009    PORK TAQUITOS 
  10/09/2009    PORK TENDERLOIN OSSO BUCCO-STYLE - JEFF GRUNDER 
  06/12/2009    PUT-IT-IN-YOUR-POCKET SANDWICH 
  05/06/2009    QUICK-FIX CHICKEN AND VEGGIES MEAL 
  07/20/2009    ROASTED RED PEPPER AIOLI 
  10/02/2009    ROSEMARY MARINATED PORK CHOPS WITH PEACH RHUBARB CHUTNEY - JEFF GRUNDER 
  10/15/2009    SALMON WITH PASTA AND ROASTED PEPPER SALSA - CHRISSY MITZELL, DIETITIAN 
  07/30/2009    SARAH'S SHREDDED B-B-Q CHICKEN - STEPHANIE GODKE 
  03/09/2009    SHRIMP BURGER SLIDERS - FOOD GURU 
  05/12/2009    SHRIMP ORZO - FOOD GURU 
  05/11/2009    SHRIMP SCAMPIE - FOOD GURU 
  02/16/2009    SIAM STREET RIBS - FOOD GURU 
  06/16/2009    SOLE VERONIQUE - FOOD GURU 
  05/15/2009    SOUTHWEST 'SHRIMP SCAMPI 
  04/23/2009    SPINACH EGG BREAKFAST CUPS 
  06/18/2009    SPINACH EGG BREAKFAST CUPS 
  03/16/2009    STEAK AU POIVRE - FOOD GURU 
  03/04/2009    STEAK BURSCHETTA - FOOD GURU 
  06/01/2009    STEAK LETTUCE WRAPS - FOOD GURU 
  06/08/2009    STEAK LETTUCE WRAPS - FOOD GURU 
  08/25/2009    SUPER SIMPLE MEATLOAF - CHRISSY MITZEL, DIETITIAN 
  05/08/2009    SWISS SMOTHERED STEAKS 
  08/17/2009    TASTY PORK BITES - STACY MITCHELL, DIETITIAN 
  04/27/2009    THE BIG SANDWICH - FOOD GURU 
  06/18/2009    THREE CHEESE CRUSTED FILET 
  08/27/2009    TOMATO PASTA WITH FETA - STEPHANIE GODKE 
  11/17/2009    TUR-DUCK-EN - MONIKA SUDAKOV 
  05/19/2009    VEGETABLE GREEK SANDWICH 
  08/17/2009    ZESTY GOLDEN CHICKEN - STACY MITCHELL, DIETITIAN 
MISCELLANEOUS
  07/01/2009    4TH OF JULY GRILLED BALSAMIC VEGETABLES 
  07/20/2009    BALSAMIC REDUCTION 
  11/27/2009    BLACK FRIDAY HASH - STEPHANIE GODKE 
  11/17/2009    CARAMELIZED BACON AND MAPLE BRUSSEL SPROUTS - MONIKA SUDAKOV 
  07/22/2009    COCONUT SHAKE 
  11/06/2009    CREAMED TURNIPS - JEFF GRUNDER 
  12/31/2009    DIPS - STACY MITCHELL, DIETITIAN 
  04/20/2009    FOCACCIA - FOOD GURU 
  05/11/2009    GARLIC BEURRE BLANC - FOOD GURU 
  10/05/2009    HARVEST BAKED ACORN SQUASH - BETH FREEHILL, DIETITIAN 
  05/27/2009    HOW DO I KNOW WHEN MY STEAK IS DONE - FOOD GURU 
  05/27/2009    HOW TO COOK A STEAK - FOOD GURU 
  03/30/2009    HOW TO COOK FISH - FOOD GURU 
  06/16/2009    HOW TO COOK FISH - FOOD GURU 
  02/06/2009    PANTRY SHELF LIFE 
  06/23/2009    RASPBERRY ICED TEA MOJITO - FOOD GURU 
  06/04/2009    RHUBARB SAUCE FOR PORK OR POULTRY 
  12/18/2009    SANTA SNACKS - ALLISON YODER, DIETITIAN 
  09/04/2009    SAUTED SWEET CORN WITH BASIL - JEFF GRUNDER 
  09/04/2009    SPICY CORN RELISH - JEFF GRUNDER 
  05/08/2009    SPINACH AND BACON MASHED POTATOES 
  03/20/2009    THE FOOD GURU'S SOUS VIDE TECHNIQUE 
  12/28/2009    TRUE HOSPITALITY ENTERTAINING - STEPHANIE GODKE 
  11/27/2009    TURKEY SANDWICH SPREADS - STEPHANIE GODKE 
SOUPS/SALADS
  10/30/2009    BAKED POTATO SOUP - JEFF GRUNDER 
  03/11/2009    BEER AND CHEESE SOUP 
  01/19/2009    CABBAGE SOUP 
  12/31/2009    CHICKEN SALAD - STACY MITCHELL, DIETITIAN 
  06/12/2009    CHILLED SEAFOOD PESTO PASTA 
  06/10/2009    CORIANDER  LIME VINAIGRETTE - FOOD GURU 
  11/27/2009    CRANBERRY ORANGE TURKEY SALAD - STEPHANIE GODKE 
  10/30/2009    FRENCH ONION SOUP - JEFF GRUNDER 
  05/08/2009    FRUITS AND NUTS SALAD 
  04/22/2009    GRILLED CAESAR SALAD 
  09/24/2009    GRILLED PORTABELLA WITH FONTINELLA - JANET MACON, DIETITIAN 
  08/26/2009    HONEY-MINTED GRAPES WITH YOGURT - VALERIE WHEATLEY, DIETITIAN 
  02/16/2009    IMITATION CRAB AND SHRIMP SALAD 
  10/16/2009    ITALIAN SAUSAGE MEATBALL SOUP - JEFF GRUNDER 
  06/23/2009    LAYERED LETTUCE SALAD 
  01/07/2009    MOROCCAN RELISH 
  05/06/2009    ORIENTAL DRESSING 
  02/17/2009    PALM BUTTER SOUP 
  03/24/2009    PEAR AND CELERY SALAD 
  03/24/2009    RASPBERRY-CHICKEN SALAD 
  06/15/2009    SANTA FE SOUP 
  02/26/2009    SMOKED SALMON SALAD 
  02/16/2009    SOUTHWESTERN TILAPIA CHOWDER 
  07/20/2009    SPICY TOMATO & CHOCOLATE SOUP 
  08/10/2009    SPICY TOMATO & CHOCOLATE SOUP - MONIKA SUDAKOV 
  03/23/2009    TABLESIDE CAESAR SALAD - FOOD GURU 
  06/10/2009    TABOULEH - FOOD GURU 
  11/27/2009    TURKEY POSOLE STEW - STEPHANIE GODKE 
  08/26/2009    ZESTY ITALIAN PASTA SALAD - VALERIE WHEATLEY, DIETITIAN 

APPETIZERS/BEVERAGES

Printable Recipe
ANTIPASTA - FOOD GURU
04/27/2009
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Antipasta
" 1/2 pound provolone, sliced
" 1/2 pound salami, sliced
" 1/2 pound proscuitto, sliced
" 1/2 pound fresh mozzarella, sliced
" 1 ripe tomato, sliced
" 6 pepperoncini peppers
" 12 kalamata olives
" 12 colossal pimento stuffed olives
" 6 artichoke hearts, canned
" 1 red bell pepper, roasted, cored and seeded
" 1 tablespoon capers
" 1/4 cup shredded parmesan
" 1/4 cup basil, chiffonade (sliced razor thin)
" Kosher salt / Black pepper, fresh ground
" Good Olive Oil
On a festive platter arrange provolone in a row by overlapping slices (like fanning out a deck of cards) then repeat this process with salami, proscuitto, fresh mozzarella and tomatoes. Randomly sprinkle with pepperoncini peppers, olives, artichokes, capers, basil and parmesan. And Now for the FUN part! Drizzle Good olive oil all over the whole deal! Sprinkle with fresh ground salt and pepper.



Printable Recipe
ASPARAGUS WITH PROSCUTTO WRAP AND HORSERADISH BUTTER
04/09/2009
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2 BUNCHES OF ASPARAGUS CLEANED AND TRIMMED
OLIVE OIL
20 SLICES OF PROSCUTTO
1/2 STICK OF BUTTER
3TBS HORSERADISH
PINCH OF SALT

OIL THE ASPARAGUS AND WRAP WITH PROSCUTTO. OIL A SHEET PAN AND HEAT THE OVEN TO 450 F. ROAST THE ASPARAGUS ABOUT 10 MINUTES. MASH TOGETHER THE BUTTER, SALT AND HORSERADISH. AFTER THE ASPARAGUS IS ROASTED DRIZZLE WITH THE MELTED HORSERADISH BUTTER.

Printable Recipe
BLUE CHEESE BRUSCHETTA - FOOD GURU
03/30/2009
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Caramelized Onion & Blue Cheese Bruschetta

1 large loaf French bread
soft butter (enough to spread on the French bread)
sprinkle of salt and black pepper
1 stick butter (to sauté the onions)
4 large onions, sliced
2 pounds blue cheese


Cut the bread in half lengthwise and place crust side down on a large cooking sheet. Spread the bread generously with soft butter. Sprinkle with salt and pepper. Toast the bread in a 350 degree oven for about five minutes. Remove from the oven and allow to cool. Sauté the onions in one stick of butter on medium heat until the onions are dark brown and caramelized. The onions will shrink from their original volume as the water cooks out of them. Remove from the stove and place the caramelized onions on top of the bread. Burry the bread with blue cheese and bake at 400 degrees until the cheese is melted and lightly brown. Remove from the oven, transfer to a cutting board and slice.

Prep Time: 6 minutes
Cook Time: about 5 minutes
Difficulty: Easy
Servings: 4 - 6



Printable Recipe
CARAMEL COFFEE COOLER - BETH FREEHILL, DIETITIAN
08/19/2009
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Caramel Coffee Cooler

Makes: 4 servings, 1 cup each

All you need:
4 tsp. Instant Coffee
2 tbsp. Splenda
3 tbsp. sugar-free caramel flavoring syrup
1/4 cup warm water
2 cups skim milk
1-1 1/2 cups ice cubes

All you do:
1. Place coffee, Splenda, and sugar-free caramel syrup in a pitcher. Add water; stir until coffee granules are completely dissolved.
2. Stir in milk and ice cubs; pour evenly into 4 tall glasses.
3. Serve immediately.

Printable Recipe
CHEESE STUFFED BELGIAN ENDIVE AND CHERRY TOMATOES
03/24/2009
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Cheese stuffed Belgian endive and Cherry Tomatoes

1 tub of savory soft herb cheese [Boursin]
Fresh Belgian endive leaves
Fresh cherry tomatoes

Top and push out the seeds of the tomatoes. Wash and dry the endive. Put the cheese into a piping bag and fill the veggies.


Printable Recipe
CHICKEN QUESADILLA - FOOD GURU
02/16/2009
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Chicken Quesadilla
Cheese Filling:
1/2 pound cheddar cheese, shredded
1/2 pound jack cheese, shredded
1/4 cup cream cheese cut in small cubes
1- two oz can diced green chiles
1 teaspoon chopped garlic
1/2 cup fresh cilantro, sliced
4- large flour tortillas

salt and black pepper to season
1/2 pound grilled chicken breast,
sliced juice of one lime
1/2 yellow onion, sliced and sautéed
1/2 red bell pepper, sliced and sautéed
sliced jalapeno peppers, optional
Butter

1 avocado, sliced
sour cream
tomato salsa
Cheese Filling:
Place the jack, cheddar and cream cheese in a bowl. Add green chiles, chopped garlic, cilantro and season with salt and pepper. Mix well.
To make the Quesadilla:
Place tortilla on your work surface and top with half the cheese mixture. Press the cheese down to set. Top with half the chicken breast, sautéed onions, red bell peppers and some slices of jalapeno peppers. Top with a little more cheese and a second tortilla. Press down firmly to seal in all the flavors.
To cook the Quesadilla:
Pre-heat a griddle to about 400-degrees. Butter the top of the quesadilla and place butter side down on the griddle. Cook for about two minutes or until golden brown and flip. When the cheese has melted, transfer the quesadilla to a cutting board and cut into quarters. Place two quarters on a serving plate and top with sliced avocado and tomato salsa. Place sour cream in a zip lock bag and cut off the corner. Use this little bag and make a cool pattern on the quesadilla. Finish with cilantro and lime juice. Repeat the steps above using the other half of the ingredients to make the second quesadilla.
Prep Time: 20 minutes Cook Time: 5 minutes Difficulty: Easy Servings: 2-4
Note: The Food Guru's secret ingredient is cream cheese. As you mix the cheese blend, the cream cheese will hold the stuffing together so the filling stays in place when you flip the quesadilla.



Printable Recipe
CHOCOLATE DIPPED STRAWBERRIES / TUXEDOS - FOOD GURU
02/09/2009
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Chocolate Dipped Strawberries / Tuxedos

8 oz. quality semisweet or bittersweet chocolate, finely chopped
8 oz. white chocolate, finely chopped
1 lb large strawberries (about 20), washed and dried well

Optional Toppings
1/3 cup almonds, sliced
1/4 cup coconut, shredded
1/4 cup macadamia nuts, crushed
1/8 cup colored sprinkles

In a small saucepan, bring water to a boil. When the water boils, turn off the heat.
Place semisweet or bittersweet chocolate in a heatproof bowl and place it on top of the hot water. This is called a double broiler. It enables the chocolate to melt slow so it won't burn or overcook. Stir the chocolate occasionally as it melts. Food Guru Tip: The microwave is a bad place for good chocolate. Place the white chocolate in a separate double boiler over barely simmering water and melt while stirring.

Once both chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Grasp the stem or green leaves of the strawberry and dip into the semisweet chocolate, twisting as it is lifted out. Let the excess chocolate drip off and place on the parchment paper. Sprinkle with sliced almonds, coconut, crushed macadamia nuts or colored sprinkles if desired. Repeat with the rest of the strawberries.

Dip a fork in the white chocolate. Hold the fork over the chocolate covered strawberries and quickly shake it back and forth to create lines of white chocolate on the semisweet chocolate. Set the strawberries aside to allow the chocolate to harden, about 30 minutes.

Strawberry Tuxedos
Dip the strawberries all the way to the top in white chocolate, and cool them in the refrigerator for a minute or two. Then re-dip the berries in dark chocolate on an angle
First one side, then the other to create a V-Shape. Use a chocolate filled pastry bag and make a few dots for buttons and then a bowtie.

Strawberries should not be stored in refrigerator longer than 1 hour as condensation drops may collect on the chocolate.


Printable Recipe
COCOA CREATIONS - DAWN BLOCKLINGER, DIETITIAN
12/16/2009
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Cocoa Creations

Alll you need:
3 cups unsweetened cocoa powder
4-1/2 cups superfine confectioners' sugar
6-1/2 cups dry nonfat milk
1 tsp salt
2 tsp ground cinnamon (optional)

All you do:
Whisk together all the dry ingredients in a 6-quart bowl until thoroughly combined. Store mixture in an airtight container. Makes 40 servings.

For one serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve.

Simple cocoa creations:

Candy Cane Cocoa: Add 3 tbs crushed hard peppermint candy. Serve with peppermint candy stick and marshmallow cream.

Chocolate-Covered Cherry: Add 2 tbs cherry juice concentrate. Serve with a dollop of whipped cream and a stemmed maraschino cherry.

Pumpkin Pie: Add 1 heaping tbs of canned pumpkin pie filling and 1/4 tsp pumpkin pie spice. Top with whipped topping and dust with ground cinnamon or nutmeg.

Peanut Butter Cup: Add 1 large tbs creamy peanut butter.

Slim-Trim Peanut Butter Cup: Add 1 large tbs PB2 peanut butter.

Gingerbread House: Add 1/8 tsp ground ginger. Top with mini marshmallows and chrushed gingersnap cookies.

Swiss Mocha: Add 2 to 2-1/2 tsps powered instant coffee. Top with frothed milk and a dusting of cocoa powder.

Premium Mocha: Add 1 to 2 shots gourmet espresso. Top with frothed milk.

Citrus Cocoa: Add 1/2 tsp orange extract. Top with frothed milk and serve with a cinnamon stick.

Cocoa a la Mode: Add 1 large spoonful of softened vanilla ice cream; drizzle with chocolate syrup.

Vermont Cocoa: Add 2 tsps of real maple syrup and a layer of mini marshmallows and toasted pecan pieces.

Spiced Cocoa: Add 1/8 tsp cinnamon and 1/8 tsp ground nutmeg. Serve with cinnamon stick.


Printable Recipe
CRUSTINI APPETIZER
11/04/2009
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Crustini Appetizer

Cut one loaf French bread into diagonal slices.

Mix one large pkg cream cheese (softened to room temp) with one other cheese of your choice. Example: one cup crumbled blue cheese

Spread or pipe onto French bread slices.

Sprinkle top with chopped walnuts and crumbled bacon.

Serve at room temp.


Printable Recipe
GREEN EGGS AND HAM
03/11/2009
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Green Eggs and Ham


12 Eggs

1 Avocado (Cut Into small dice) (Easiest way to clean an avocado is to cut around the pit with a knife, separating the two halves of the avocado. To remove the pit, carefully strike the pit with the sharp end of your knife. It should catch the pit and pull it out so you can remove it without crushing the meat of the avocado. Using a tablespoon, scoop each half of the avocado out of the peel.)

1 Handful of Assorted Fresh Herbs (I like using a combo of chives, Italian parsley and tarragon)

2 Garlic cloves

4 Tbl Sour Cream

Pinch Salt & Pepper

1 Tbl Lemon Juice

2 Tbl Mayonnaise

3 slices cooked bacon



Place the eggs in a saucepan. Cover with cold water and a pinch of salt. Bring to a boil. Cook the eggs approx. 10 mins. Remove from heat and run cold water over the eggs to stop the cooking process. Once cooled, peel the eggs and cut them in half, removing the yolks carefully without tearing the egg whites. Combine half of the yolks with the avocado, herbs, garlic, sour cream, salt and pepper, lemon juice and mayonnaise in the bowl of a food processor. Blend until the mixture forms a smooth paste. Place the filling into a Ziploc baggie. Cut a small hole in the bottom corner of the baggie and pipe the mixture into the prepared egg whites. Top each egg with a piece of crumbled bacon. Serve immediately.



Printable Recipe
GRILLED PROVOLETTA W/CIMI-CURRI - FOOD GURU
03/23/2009
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Grilled Provoletta
Slice off a one inch thick piece of provolone cheese.
Place the cheese on a plate and let it warm to room temperature. Pour olive oil over the cheese making sure to coat both sides. Sprinkle with salt, pepper, garlic and fresh oregano. Place the provolone in the fridge for 30 minutes to absorb the olive oil.
To cook:
Heat a non-stick skillet to medium-high (400 degrees). Drop the cheese onto the skillet and cook until cheese browns, about two minutes on each side. Remove from the skillet and plate.

Drizzle some of the Chimi - Churri Sauce over the cheese and serve the rest on the side. Pull some of the cheese onto a slice of bread and top it with Chimi - Churri Sauce. WOOF!

Chimi - Churri Sauce
1 cup fresh Italian parsley, loose (leaves and stems)
3 large garlic cloves
1 cup olive oil
1/4 cup malt vinegar
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon red pepper flakes

Put all ingredients in the food processor. Puree until smooth. The mixture should be bright green.
Store Chimi - Churri in an airtight container and it will keep up to seven days in the refrigerator.
This versatile sauce goes great with all types of grilled meats and scrambled eggs.



Printable Recipe
HOMEMADE APPLESAUCE - JEFF GRUNDER
09/18/2009
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Homemade Applesauce

Ingredients:

6 cups sliced apples ( any kind)
2 cups brown sugar
Zest of 1 orange
Zest of 1 lemon
1 tsp cinnamon
Pinch of ground clove

1 Tbl spoon of corn starch
2 Tbl spoons water


Directions:

Combine first six items, bring to a boil stirring. Combine corn starch and water to make slurry. Add to cooking apples; continue stirring while adding slurry to thicken sauce.


Printable Recipe
HOT APPLE CIDER TODDY - JEFF GRUNDER
09/18/2009
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Hot Apple Cider Toddy

Ingredients:

3 cups apple cider
1 stick ( 8 tablespoons) butter, softened
¼ cup light brown sugar, packed
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
8 graham crackers
1 teaspoon pumpkin pie spice
2 teaspoons rum extract
2 cups non-dairy whipped topping
4 whole cinnamon sticks
4 shots bourbon whiskey
6 orange slices

Directions:

Heat the apple cider in a non-reactive saucepan, add orange slices

In a bowl, combine the softened butter, brown sugar, ground nutmeg, cinnamon and ground cloves. Whip until the butter becomes creamy and the ingredients are incorporated. Place the graham crackers and pumpkin pie spice in a plastic baggie and crush with a rolling pin. Combine the rum extract with the non-dairy whipped topping. In a footed coffee glass, place a single cinnamon stick and a slice of spiced butter. Pour 1 shot whiskey into the glass. Ladle the hot cider to fill the glass. Garnish with a dollop of rum-flavored topping and a sprinkle of graham cracker crumb mixture. Serve warm.

Printable Recipe
ITALIAN SAUSAGE STUFFED MUSHROOMS - FOOD GURU
02/04/2009
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Italian Sausage Stuffed Mushrooms

12 large mushrooms
2 tablespoons olive oil
½ cup onion, small diced
2 teaspoons chopped garlic
1 lbs ground pork
2 teaspoons Food Guru's Steak Spice*
1 teaspoon whole fennel seed
1 teaspoon whole oregano leaves, dried
1 cup bread crumbs (3 slices bread)
½ cup parmesan cheese, grated
1 egg
1/2 cup Fontina cheese, shredded
1 cup gruyere cheese
1 cup heavy cream


Making the Stuffing:
Remove and chop stems from the mushroom caps. Heat oil in a skillet on medium-high. Add onions, garlic, chopped mushroom stems, ground pork and seasonings. Cook until pork is cooked through; stir occasionally to break up the chunks of pork. Add heavy cream and bring to boil. Add breadcrumbs and parmesan cheese, stir to combine. Remove from heat and pour into a heat-proof bowl. Allow to cool to room temperature. Add eggs and mix well.

To Stuff:
Place mushroom caps on a plate and cook in microwave for 90 seconds. This will allow some water to cook out of the mushrooms. Allow mushrooms to cool to room temperature.

Place mushrooms in a large pie tin, fill mushroom with 1 tablespoon of Italian sausage stuffing. Top generously with cheese and bake in a 400-degree oven until cheese melts and turns golden brown. About 15-20 minutes.



*or 2 teaspoons black pepper corns, 1 teaspoon red pepper flakes, 2 teaspoon onion powder
And 2 teaspoons garlic powder




Printable Recipe
JAPANESE SHRIMP SPRING ROLLS
06/03/2009
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Japanese Shrimp Spring Rolls

20 large spring roll wrappers (found in the refrigerated section of the produce department)
1 cup bean sprouts
1 can bamboo shoots, julienned
1 cup shredded carrots
1 cup shredded cabbage
4 green onions, cut into 1" pieces and quartered
20 large cilantro leaves
20 large mint leaves
1 lb cooked shrimp, small
Vegetable Oil

Place small quantity of bean sprout, bamboo, carrot, cabbage, green onion, one cilantro leaf, one mint leaf and approx. 4 shrimp in the center of each wrapper. Using your fingers, moisten the edges with water. Fold sides in and then roll up, like a burrito, moistening the edges so as to make sure the dough adheres to itself and seals. Repeat until all the wrappers have been filled, being careful not to allow the rolls to touch one another as they will stick. Heat vegetable oil in a large skillet to 350 degrees and fry the spring rolls until golden brown, approx. 3-5 mins per side. Serve hot with Dipping Sauce.

Dipping Sauce

2 Tbl minced fresh ginger
1 garlic clove, minced
1/4 cup hot water
1/2 cup creamy peanut butter
2 Tbl lite soy sauce
4 Tbl rice wine vinegar
2 Tbl honey
1/2 tsp sesame oil
1/4 tsp chilli oil

Whisk ingredients together to combine.


Printable Recipe
MARINATED MUSHROOMS - JANET MACON, DIETITIAN
09/24/2009
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Marinated Mushrooms

Servings: 8

All You Need:

½ cup white wine vinegar
½ cup Grand Selections olive oil
½ tsp Hy-Vee salt
½ tsp Hy-Vee ground black pepper
½ tsp Hy-Vee sugar
1 glove garlic
1 Tbsp chopped fresh rosemary
8 ounces assorted fresh Monterey mushrooms

All You Do:

1. Combine all ingredients but the mushrooms in a sealable container. Mix well.
2. Add mushrooms and coat well. Allow to marinate 6 hours or overnight.
3. Serve chilled.


Printable Recipe
MOZZARELLA PEPPER SALSA
06/16/2009
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Ingredients:
1 block (8 ounces) Mozzarella cheese, diced into 1/4-inch cubes
1 cup diced roasted red peppers
2 green onions, cut diagonally into thin slices
3 tablespoons thinly sliced fresh basil
2 teaspoons extra-virgin olive oil
Freshly ground pepper to taste
1 head Belgian endive, separated into leaves


Preparation:
Combine Mozzarella cheese, red peppers, green onion, fresh basil, and olive oil in medium bowl; mix well. Season with pepper. Cover and refrigerate 1 hour or overnight. Serve on endive leaves with whole grain crackers. Yield: 3 cups


Substitution Idea:
Spoon salsa on baquette-style whole grain bread. Broil until cheese begins to melt and edges of bread begin to brown.


Nutritional Facts:
Nutrition Facts per serving (1/4 cup):



Calories: 61
Total Fat: 4g
Saturated Fat: 2g
Cholesterol: 10mg
Sodium: 150mg
Carbohydrates: 2g
Dietary Fiber: 0g
Protein: 5g
Calcium: 15% Daily Value


Printable Recipe
NON-ALCOHOLIC POMEGRANATE MARGARITA - VALERIE WHEATLEY, DIETITIAN
12/09/2009
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Non-Alcoholic Pomegranate Margarita

Serves 4 (1/2 cup each)

All you need:
1 and 1/4 c. 100 percent pure pomegranate and blueberry juice
1/2 c. Frozen orange juice concentrate
1/4 c. fresh lime juice
ice

All you do:
1. Add all ingredients to blender. Blend on high until smooth. Add additional ice cubs, if necessary, to reach desired consistency.

2. Serving suggestion: Serve in a margarita glass, with a slice of lime.

Printable Recipe
ORANGE GLAZED VEGGIES - STACY MITCHELL, DIETITIAN
09/30/2009
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Orange Glazed Veggies

Serves 4.

All you need:

1 tbsp canola oil
¼ small onion, chopped
1clove garlic, chopped
1 lb mixed vegetables
1 large potato, cubed
1 tbsp soy sauce
1 tbsp 100% frozen orange juice, from concentrate

All you do:

1. In a large skillet, add canola oil, onion and garlic.
2. Add vegetables and cubed potatoes and sauté.
3. Add soy sauce and frozen orange juice concentrate.
4. Cook, stirring occasionally, for an additional 6 minutes or until vegetables are tender.

Printable Recipe
PETITES FONDUES FRITES (LITTLE FRIED MELTED CHEESES/CHEESE FRITTERS) - MONIKA SU
08/10/2009
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Based on recipes from The French Chef series by Julia Child.

Julia Child Recipes

Bouchees (Little Mouthfuls)

Petites Fondues Frites (Little Fried Melted Cheeses/Cheese Fritters)

Yields: Approx. 20 Fritters

½ Cup AP Flour

1 ¼ Cup Milk

2 Tbl Unsalted Butter

2 Egg Yolks

1 Cup Grated Cheese

½ Tsp Herbes de Provence

Pinch Freshly Grated Nutmeg

Pinch Kosher Salt and Freshly Ground Pepper to taste

½ Cup AP Flour

½ Cup Panko Bread Crumbs

1 Egg

1 Tbl Canola Oil

1 tsp H20

1 Egg Whites

Vegetable Oil for Frying

Place ½ cup flour into a medium saucepan. Whisk in milk. Put over heat and continue whisking until it begins to lump up. Pull of heat and whisk vigorously until mixture is like paste. Return to a low heat and switch to a spatula to stir. Add butter, egg yolks and grated cheese. Stir to combine. Season with herbes de Provence, nutmeg, salt and pepper to taste. Remove from heat. Cool and cover with plastic wrap. Place in the refrigerator for one hour to chill. Combine egg, canola, water and egg whites. Whisk well. Remove cheese mix from fridge and use a teaspoon to scoop one fritter at a time. Using your finger, scoop mixture off spoon into flour. Toss in flour to coat and roll into a 1” ball. Transfer to egg mixture and toss gently with two forks. Transfer gently to bread crumbs. Coat with bread crumbs using your palms to roll into a ball and transfer to a baking sheet. Batter is very loose and gentle. As it warms, it’ll become harder to work with so work quickly and in a cool place. Place in the refrigerator for another hour to chill. Heat 3” of oil to 400 degrees and fry balls 4-5 at a time until they are golden brown, approx. 1-2 mins. Serve hot.

Jeff and Monika Sudakov
Innkeepers
Chestnut Street Inn
www.chestnut-inn.com


Printable Recipe
PORTOBELLO FRIES - FOOD GURU
04/13/2009
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Portobello Fries

2 portobello mushrooms
4 cups flour
2 cups buttermilk

Cut large portobello mushrooms into large planks about ½ inch thick. Separate the flour equally into two bowls and place the buttermilk in a third bowl. Dredge the mushroom planks in flour, buttermilk and then flour again. Deep fry in 375 degree oil in small batches until golden brown and crisp. When the fries are done, drain them on a paper towel. Serve with the Food Guru's Ranch Dressing.


Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Monkey Proof
Servings: 2



Printable Recipe
PROTEIN PUMPIN' FRAPPE
05/06/2009
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Protein Pumpin' Frappe
1 cup coffee
1/2 cup Eddy's Yogurt Blends frozen yogurt
1 scoop Healthy Whey protein

Blend all ingredients together in blender. Serve on ice.

Printable Recipe
RED & WHITE SANGRIA
04/17/2009
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Camp McClellan Cellars RED WINE SANGRIA
INGREDIENTS
1 lemon
1 lime
1 orange
1 1/2 cups rum
1/2 cup white sugar (to taste)
1 (750 milliliter) bottle dry red wine (like Felony Red or Dry Red Wine from Wide River WInery)
1 cup orange juice



DIRECTIONS
Have the fruit, rum, wine, and orange juice well chilled. Slice the
lemon, lime and orange into thin rounds and place in a large glass
pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours
to develop the flavors.
When ready to serve, crush the fruit lightly with a wooden spoon and
stir in the wine and orange juice. Adjust sweetness to taste.

Camp McClellan Cellars WHITE PEACH SANGRIA

INGREDIENTS
1 (750 milliliter) bottle dry white wine (Like Ms. D.Meanor White from
WIde River or Sunday Afternoon from Park Farm Winery)
3/4 cup peach flavored wine (like Peach Blossom from Lavender Crest) or
peach rum or brandy
6 tablespoons frozen lemonade concentrate, thawed
1/4 cup white sugar
1 pound white peaches, pitted and sliced
3/4 cup seedless red grapes, halved
3/4 cup seedless green grapes, halved


DIRECTIONS
In a large pitcher, combine dry white wine, peach vodka, lemonade
concentrate and sugar. Stir until sugar is dissolved. Add sliced
peaches, red and green grapes.
Refrigerate sangria until well chilled, at least 2 hours, or overnight
to blend flavors. Serve over ice, and use a slotted spoon to include
sliced peaches and grapes with each serving.

Printable Recipe
ROASTED RED PEPPER AIOLI - MONIKA SUDAKOV
08/10/2009
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Roasted Red Pepper Aioli

Yields: Approx. 1 Cup


1 Head Garlic

Olive Oil

3-4 Sun-Dried Tomatoes

Kosher Salt and Freshly Ground Pepper to Taste

3/4 Cup Hellman’s Mayonnaise

¼ Cup Buttermilk

Remove as much of the outer paper of the garlic as possible. Place on a sheet of aluminum foil. Drizzle with olive oil and seal tightly in foil. Place on a baking sheet in a 350 degree oven for 45 mins. Remove from oven and cool completely. Squeeze roasted garlic into a food processor. Add tomatoes, mayo and season with salt and pepper. Puree until smooth.


Jeff and Monika Sudakov
Innkeepers
Chestnut Street Inn
www.chestnut-inn.com

Printable Recipe
SALSA - MIKE WOODS
08/18/2009
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Salsa (6 servings)

Ingredients:

3 medium tomatoes, finely chopped

1/2 teaspoon chili powder

1 cup corn, drained if canned

4 Tablespoons fresh cilantro, chopped

1/2 cup onion, chopped

1 teaspoon sugar

4 ounce green chiles, chopped

1 garlic clove, minced

Instructions:
1. Combine tomato, corn, onion, sugar, chiles, garlic, chili powder and cilantro. Refrigerate.

NUTRITION FACTS (per serving) - Calories 40 ~ fat 0 g ~ calories from fat 5 ~ sodium 20 mg ~ total carbohydrate 9 g ~ fiber 2 g






Printable Recipe
SEAFOOD MAC ‘N CHEESE
03/12/2009
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Adapted from Ellie Krieger’s “Macaroni and 4 Cheese”



Yield: 8 servings



Ingredients:

Rotini pasta, whole wheat 1 pound

Bell pepper, diced 1 cup

Onion, diced ½ cup

Pureed winter squash, frozen 2, 10 ounce packages

Fat free milk 2 cups

Extra sharp cheddar, grated 1 1/3 cup

2% Mozzarella, shredded 2/3 cup

Part-skim ricotta cheese ½ cup

Mrs. Dash, original 1 tsp.

Imitation crab meat 10 oz



Topping:

Parmesan, grated 2 Tbsp.

Whole wheat panko breadcrumbs 2 Tbsp.

Parsley, chopped 2 Tbsp.



Method of Preparation:

1. Preheat the oven to 375 degrees F. In large saucepan, bring water to boil and cook pasta until al dente, about 6-9 minutes. (With regular pasta, not whole wheat, can be cooked for less time) Drain pasta, place in bowl and allow to cool.

2. In non-stick sauté pan, add pepper and onion. Cook until pepper is tender and onion is translucent. Remove from heat, allow to cool and add to cool pasta.

3. In medium size saucepan over low heat, cook frozen squash and milk until thawed, stirring occasionally. Turn up the heat to medium and continue to cook until simmering. Turn off heat, add cheddar, mozzarella and ricotta. Season to taste.

4. Add squash mixture to pasta. Mix pasta, pepper mixture, squash mixture and crab together. Fill ramekins, or baking dish, with macaroni and cheese.

5. Combine panko, Parmesan and parsley, top each ramekin with mixture or sprinkle over entire baking dish. Bake for 20 minutes or until warm throughout. Then broil until topping is lightly browned and crisp.



Nutrition Facts (per serving): Calories-391, Total Fat-4g, Saturated Fat-2g, Cholesterol-22mg, Sodium-683mg, Carbohydrate-68g, Fiber-6g, Sugar-6g, Protein-24g



Vitamin A-79%, Vitamin C-48%, Calcium-29%, Iron-18%


Printable Recipe
SHAUNA'S WHISKEY WINNIES - STEPHANIE GODKE
07/30/2009
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Shauna's Whiskey Winnies

2 pounds little smokies wieners

1 cup catsup
1 cup grape jelly
¼ cup Tullamore Dew or other whiskey
Brown sugar to taste
A little vinegar to taste

Cook together until smooth and add the wieners. Serve hot out of the cock pot if you like.


Printable Recipe
SHRIMP NACHOES - FOOD GURU
02/09/2009
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Shrimp Nachos

1 batch Food Guru's tortilla dough (recipe at www.foodguru.com)
20 small shrimp (50/60 ct.)
1 tablespoon olive oil
black pepper to taste
kosher salt to taste
1 jalapeno pepper, sliced
8 black olives, sliced
½ cup fresh avocado, sliced
½ cup roasted red pepper, sliced
1 cup cheddar cheese, shredded
2 tablespoons sour cream
2 tablespoons cilantro, chopped
½ cup guacamole
½ cup salsa
1 lime, wedged
Hot sauce
4 green onions, sliced



Start by making a batch of the Food Guru's tortilla dough. Roll out the dough and cook on a 400-degree griddle. Set the tortillas aside to cool.

Sauté the shrimp in olive oil with salt and pepper. Place the tortilla on a baking sheet and top it with salsa. Sprinkle with sautéed shrimp, jalapeno peppers, black olives, avocado slices, roasted red bell pepper and bury the whole deal in cheese.

Bake in a 400-degree oven on a pizza stone until the cheese turns golden brown and bubbly.
Cut into 6 slices and arrange on a platter. Drizzle with sour cream and sprinkle with fresh chopped cilantro and green onions. Serve with fresh guacamole, salsa, lime wedges and hot sauce.




Printable Recipe
SHRIMP WITH LEMON SCAMPI BUTTER
02/11/2009
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Shrimp with Lemon Scampi Butter

1 pound (21-25) raw, peeled and deveined shrimp
1 pound butter, softened
1 cup bread crumbs
12 cloves minced garlic
½ cup chopped parsley
¼ cup lemon juice
¼ cup capers

Rinse shrimp in a strainer. In a mixing bowl, combine butter, bread crumbs, garlic and chopped parsley. Freeze for 1 hour. Spray a baking dish with non-stick spray. Arrange shrimp so all are touching. Cut the butter in ¼ inch slices. Sprinkle capers and lemon around the baking dish. Cover with sliced herbed butter. Bake for 10-15 minutes. Then brown under broiler. Serve with fresh lemon.


Printable Recipe
SMOKED SALMON DIP - FOOD GURU
02/27/2009
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Smoked Salmon Dip

This recipe works great as a dip. It may also be used as a filling for finger sandwiches, or topping for canapés.

The Dip:
8 ounces cream cheese
3/4 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon fresh dill, chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon horseradish, prepared
6 ounces smoked salmon, small diced

Crostini:
24 slices French Bread, 1/4 inch thick
olive oil, for basting bread
salt and pepper to taste

Topping:
2 teaspoons capers
2 teaspoons red onion, fine diced
or use The Food Guru's Steak Spice


The Dip:
Allow cream cheese to sit at room temperature for 30 minutes, place in a bowl and whip with an electric hand mixer for 2 minutes. Add sour cream, horseradish, lemon juice, dill, salt and pepper and beat for another minute. Chop smoked salmon and fold into dip with spatula or spoon.

The Crostini:
Brust olive oil on top of bread slices, sprinkle with salt and pepper. Brown crostini under the broiler, flip and toast crostini on the second side. Reserve at room temperature.

To Serve:
Place dip in a serving bowl, place on a platter, arrange crostini around dip. Top dip with fine diced red onion and capers. Serve with butter knives to spread dip.


Printable Recipe
TRAIL MIX WITH A TWIST - BETH FREEHILL, DIETITIAN
08/19/2009
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Trail Mix with a Twist

Serves 8 (1/2 cup ea.)

All you need:
2 1/4 (2.25) cups Frosted Shredded Mini Wheat cereal
1/3 cup dark chocolate M&M's
1/2 cup almonds
1 cup dried mixed berries

All you do:
1. Combine all ingredients in a medium bowl.
2. Portion into 4 snack-sized bags.


Printable Recipe
TURKEY BACON APPETIZERS - STEPHANIE GODKE
11/27/2009
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Turkey Bacon Appetizers

36 chunks of cooked turkey breast meat
1 pound sliced bacon
2 TBS dry B-B-Q seasoning
½ cup brown sugar

Cut the turkey into 1 inch cubes. Cut the bacon strips into thirds. Mix the brown sugar and B-B-Q seasonings in a bowl. Dredge the bacon in the sugar seasoning and wrap around the turkey chunks and secure with a toothpick. Bake at 350 degrees until the bacon is crisp and browned.

Printable Recipe
WHITE HOT CHOCOLATE - VALERIE WHEATLEY, DIETITIAN
12/09/2009
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White Hot Chocolate

All you need:

3 and 1/4 cups of 2% milk
6 ounces white chocolate, chopped
1 egg, beaten
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon

All you do:

1. Place white chocolate in a medium metal bowl over a pan of barely simmering water, or in the top half of a double boiler. Allow chocolate to melt, stirring occasionally until smooth. Stir in cayenne pepper and cinnamon. Whisk in egg until smooth.

2. Gradually whisk in one cup of the milk until completely incorporated, about 2 minutes. Gradually whisk in remaining milk, and heat until hot, but not simmering. You do *not* want a skin to form on top of the milk. It will be ready to drink when either the taste of the cayenne is masked by the temperature of the milk (the spiciness of the pepper will remain), or when the hot chocolate is at your desired temperature. Ladle the hot chocolate into mugs and garnish with a sprinkle of cinnamon.

BREADS

Printable Recipe
AMERICAN IRISH SODA BREAD
03/03/2009
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American Irish Soda Bread

6 TBS butter
¾ cup sugar
2 large eggs
1 TBS baking powder
¼ tsp soda
¾ tsp salt
3 cup flour
1 ½ cup buttermilk
1cup currents or golden raisins soaked in just enough hot water to cover them
2 tsp caraway seed
1 TBS milk for glaze

Cream the butter and sugar then add the eggs. Add the baking powder, soda, sugar, salt and 1 cup of the flour. Add part of the buttermilk and another cup of flour. Add the currents and the last part of the buttermilk. Add enough of the flour to make soft dough. Turn out and knead the dough until smooth. Shape the dough into a nice ball and place on parchment paper. Slash the top of the dough with a knife and brush with some milk. Bake for and hour at 325 degrees.


Printable Recipe
APPLESAUCE SWEET BREAD - JEFF GRUNDER
09/25/2009
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Applesauce Sweet Bread

INGREDIENTS:

1 1/2 C. (3 sticks) plus 1 T. butter or margarine, at room temperature
3 C. sugar
5 eggs
3 1/2 oz evaporated milk
2 tsp.vanilla
1 T baking soda
2 tsp. salt
3 1/2 C. applesauce
5 1/3 C.s flour
1/2 C. sugar
1 tsp. cinnamon

PROCEDURE:

Beat butter and sugar in a large mixing bowl, with an electric mixer at medium speed for 3 minutes.
Add eggs, evaporated milk and vanilla. Mix until blended. Add baking soda and salt; continue beating for 3 minutes.
Add applesauce; beat for 2 minutes. Slowly stir in flour and mix just until blended (do not over mix).
Pour batter into a greased 9-by-13-inch baking pan. Combine sugar and cinnamon; sprinkle over top of cake.
Bake in a preheated 300-degree oven until a toothpick inserted in the center of the cake comes out clean, about 1 1/2 hours.

Yield: 12 Servings

Printable Recipe
BRIOCHE
03/03/2009
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Brioche

An electric mixer with dough hook is recommended. Oven 375


2 ½ cups unbleached flour
1 ½ teaspoons yeast
¼ cup cold water
4 large eggs one yolk for the glaze
2 Tablespoons sugar
¾ teaspoons salt
1 cup cold unsalted butter


Put 1 ½ cups flour the yeast, water and the eggs into the bowl of the mixer. Beat at medium speed until smooth. Cover the bowl and let this rest for 40 minutes. Add the remaining flour and beat for 8-10 minutes. The bowl will clean itself and the dough is shiny and elastic. Flour the board and put the cold butter on the board beat the butter into a pliable rectangle with the rolling pin. Add the butter to the dough and beat until it is incorporated. Cover and let it rise 1 hour. Turn the dough out and kneed place the dough into a greased bowl and refrigerate for a minimum of 4 hours. Form the cold dough into a traditional brioche or loaf. Let it rise about 2 ½ to 3 hours until doubled and crowned. Glaze with the egg yolk. Bake in a 375 oven for 45 to 50 minutes until the internal temp is 190. If it takes longer tent foil over the loaf to stop browning until it is done. Cool completely before cutting.


Printable Recipe
HOMEMADE FLOUR TORTILLAS - FOOD GURU
05/18/2009
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Homemade Flour Tortillas

2 cups all purpose flour, sifted
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon sugar
4 tablespoons vegetable shortening
2 tablespoons fresh cilantro, chopped
½ cup plus one tablespoon warm water



Combine 2 cups sifted of all purpose flour, baking powder, salt, sugar and cilantro into a bowl.
Add 4 tablespoons of vegetable shortening and cut it in, one tablespoon at a time using a fork.
Add water slowly and mix with your hands until all the water is incorporated.
Knead the dough on a lightly floured surface for three to five minutes. If the dough seems sticky, add a little extra flour. Wrap the dough in plastic and let it rest for 30-minutes.

Cut the dough into 6 even pieces. Roll out each piece as thin as possible into a round shape.

Heat a griddle or skillet to 350-degrees. Cook the tortillas for 30-seconds on each side.
The tortillas should develop small bubbles as they cook. Stack the tortillas on a plate and cover with a towel or plastic wrap.




























Printable Recipe
HOT CROSS BUNS
03/03/2009
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Hot Cross Buns

¼ cup apple juice or rum hydrated
11/2 cup dried diced mixed fruit
½ cup currents hydrated
1 ¼ cup room temp milk
3 large eggs
6 TBS soft butter
2 tsp yeast proofed and fed sugar
¼ cup brown sugar
1 tsp cinnamon
¼ tsp ground cloves
¼ tsp nutmeg
1 ¾ tsp salt
1 TBS baking powder
4 ½ cup flour

Proof the yeast in the warm milk with the brown sugar. Soak the dried fruits in apple juice or rum for several hours. Stir together the milk/yeast with the soft butter and rehydrated fruit. Add the spices and salt then the flour slowly. When it comes together in soft dough knead the dough and let it rise for an hour or until it is doubled in bulk. Cut the dough into 12 nice sized rolls and put them into a greased 9 x 13 pan. Cover the pan and allow dough to rise again. Bake at 325 for about 25 minutes or until nicely browned. Brush the tops with a combination of 4 TBS milk and 1 TBS sugar as soon as they come out of the oven. Allow to cool before making a nice white frosting out of powdered sugar and water to make the traditional crosses on the tops.


Printable Recipe
PUMPKIN SPICE MUFFINS - BETH FREEHILL, DIETITIAN
10/05/2009
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Low Fat Pumpkin Spice Muffins

Yields 12 large muffins

All you need:
1 box Spice Cake Mix
1 -15 oz can pumpkin
½ can of water
¼ cup chia seeds

All you do:
1. Add pumpkin, water, and chia seeds to the spice cake mix.
2. Pour into 12 muffin tins.
3. Bake as instructed on box.
4. Optional, drizzle warm real maple syrup over top and add a dab of whipped topping or top while warm with cinnamon ice cream.

Printable Recipe
SAVORY SCONES - LORI FREEMIRE
08/24/2009
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Lori's Savory Scones

3 C. flour + some for kneading
2 t. baking powder
½ t. salt
½ C. Butter Flavor Crisco
1 tsp. minced garlic
2 T. chopped chives
½ C. shredded cheese (cheddar, parmesan or other)
1 to 1-1/2 C. milk

Preheat oven to 400F. Sift dry ingredients into large mixing bowl. Cut in shortening. With a fork, stir in your add-in. Continue using a fork to stir while slowly adding the milk. Stir until dough holds together and can be handled. Knead dough on a floured surface into a ball and split in half. Knead each ball until smooth and then flatten to 1" thickness. Slice into wedges, any size you want, and place on a sprayed cookie sheet.

Bake at 400F for about 15-17 minutes - until lightly brown. Cool. These freeze great!


Printable Recipe
SCONES - LORI FREEMIRE
08/24/2009
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Lori's Scones

3 C. flour + some for kneading
¾ C. sugar
2 t. baking powder
½ t. salt
½ C. Butter Flavor Crisco
1 to 1-1/2 C. milk
Add-Ins (raisins, choc chips, fruit, etc.)

Preheat oven to 400F. Sift dry ingredients into large mixing bowl. Cut in shortening. With a fork, stir in your add-in. Continue using a fork to stir while slowly adding the milk. Stir until dough holds together and can be handled. Knead dough on a floured surface into a ball and split in half. Knead each ball until smooth and then flatten to 1" thickness. Slice into wedges, any size you want, and place on a sprayed cookie sheet. You can sprinkle with cinnamon sugar or granulated sugar before baking.

Bake at 400F for about 15-17 minutes - until lightly brown. Cool. You can drizzle a powdered sugar icing. These freeze great!


DESSERTS

Printable Recipe
ANY KIND OF FRUIT FILLED COFFEE CAKE-GODKE
04/09/2009
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1 PACKAGED YELLOW CAKE MIX
1TSP CINNAMON
1 CUP SOUR CREAM
3EGGS
1/4 CUP WATER
1-21 OZ CAN OF PIE FILLING OR 1 1/2 CUPS SLIGHTLY SWEETENED FRESH FRUIT
1/2 CUP SLICED ALMONDS

1 CUP POWDERED SUGAR
1/2 TSP VANILLA
1TBS MILK

STIR TOGETHER THE CAKE MIX, CINNAMON, SOUR CREAM, EGGS AND WATER. SPOON INTO A GREASED 9X13 PAN AND TOP WITH THE FRUIT. BAKE AT 350F FOR 30-35 MINUTES OR UNTIL A TOOTH PICK TESTS CLEAN. ADD THE NUTS TO THE TOP AND DRIZZLE WITH THE GLAZE OF MILK, VANILLA AND POWDERED SUGAR.

Printable Recipe
APPLE CRISP
04/23/2009
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Apple Crisp
Source: Stacy Mitchell, RD, LD Bettendorf Hy-Vee Dietitian

All you need:
4 apples, sliced (~$1.38) (sale price $0.88/lb)
2 pkts. Hy-Vee brown sugar instant oatmeal ($0.34)
1 tbsp Hy-Vee butter ($0.046) (sale price $1.48 with coupon)

All you do:
1. Place apple slices in 9-inch pie plate.
2. Sprinkle oatmeal packets over apples.
3. Cut butter into small portions and lay over oatmeal mixture
4. Bake at 350 degrees for 25-30 minutes.
SIDE:
- 8 slices Hy-Vee 100% whole wheat toast and 8 teaspoon Hy-Vee butter ($0.76)


Printable Recipe
APPLESAUCE SPICED COOKIES - JEFF GRUNDER
10/02/2009
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Applesauce Spiced Cookies

2 cups flour 1 cup of whole wheat flour
1 ½ teaspoon Cinnamon 1 teaspoon baking soda
½ teaspoon salt ½ teaspoon ground ginger
¼ teaspoon allspice 1 cup of softened butter
1 ½ packed brown sugar 2 eggs
1 cup applesauce Powdered Sugar for garnish

In a bowl , combine the dry ingredients and set aside.
In a mixing bowl with the paddle attachment cream the butter and brown sugar.
Continue to cream and add the eggs , then add applesauce. Gradually add the dry ingredients slowly. Drop a rounded tablespoon on a greased cookie sheet and bake for 10-12 minutes at 350 degrees. ½ way thru sprinkle with Crumb Topping.


Crumb topping :

Butter -1/2 cup- softened
Brown Sugar- 1 cup
Flour - 1 cup

Printable Recipe
BREAD PUDDING - FOOD GURU
01/05/2009
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Bread Pudding

3 cups brown sugar
1/3 cup water
8 cups cubed day old French bread
3 cups day old croissants, cubed
6 eggs
1 ½ cups sugar
1 tablespoon vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
2 ½ cups milk
¾ cup raisins
29 oz. can sliced peaches, drained

Dissolve brown sugar in 1/3 of a cup of water, cook until foamy. Spray a 3 quart baking pan and pour in the sugar. Cube French bread and croissants. Place bread cubes on a sheet pan and bake until golden brown.

Mix eggs, sugar, vanilla, cinnamon, nutmeg and milk in a bowl. Add the toasted bread, raisins and some canned peaches. Mix well and pour into the pan with the sugar. Spray a large piece of aluminum foil with pan spray. Cover the bread pudding and bake at 350-degrees for about one hour until cooked all the way through. Allow to cool for 5 minutes. Cut around the edges and flip out onto a sheet pan.

To serve, top with whipped cream and powdered sugar.



Printable Recipe
BREAD PUDDING - FOOD GURU
01/05/2009
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Bread Pudding

3 cups brown sugar
1/3 cup water
8 cups cubed day old French bread
3 cups day old croissants, cubed
6 eggs
1 ½ cups sugar
1 tablespoon vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
2 ½ cups milk
¾ cup raisins
29 oz. can sliced peaches, drained

Dissolve brown sugar in 1/3 of a cup of water, cook until foamy. Spray a 3 quart baking pan and pour in the sugar. Cube French bread and croissants. Place bread cubes on a sheet pan and bake until golden brown.

Mix eggs, sugar, vanilla, cinnamon, nutmeg and milk in a bowl. Add the toasted bread, raisins and some canned peaches. Mix well and pour into the pan with the sugar. Spray a large piece of aluminum foil with pan spray. Cover the bread pudding and bake at 350-degrees for about one hour until cooked all the way through. Allow to cool for 5 minutes. Cut around the edges and flip out onto a sheet pan.

To serve, top with whipped cream and powdered sugar.



Printable Recipe
CARAMEL APPLE CAKE - JEFF GRUNDER
09/25/2009
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Caramel Apple Cake

Cake:
3 cups flour
1 and 1/3 cup sugar
1/4 cup sugar for apples
1 and 1/2 t ground pumpkin pie spice
2 t baking powder
1/2 t baking soda
1 t salt
4 large apples, peeled, cored, chopped - about 5 cups
3 large eggs
1/2 cup vegetable oil
1/2 cup sour cream
Fine zest of 1 orange
Juice of 1 orange
1 T pure vanilla

Glaze:
1/2 cup sugar
1 T light corn syrup
2 T water
1/2 cup heavy cream
3/4 cup peacans - toasted and chopped
1/2 t vanilla

Preheat oven to 350 degrees. Generously butter and flour a bundt pan.
Whisk the flour, sugar, pie spice, baking powder, baking soda and salt in a large bowl.
Toss the apples in 1/4 cup of sugar and 1/2 t pie spice and set aside.
Whisk the eggs and oil together in another bowl. Whisk in the sour cream, orange zest, juice and vanilla. Pour the egg mixture into the dry ingredients and stir with a wooden spoon until combined.

Using a spoon, scatter about 1/2 cup of the apples in the bottom of the bundt pan. Put 1/3 of the batter on top. Repeat alternating apples and batter ending with batter.

Bake the cake until it pulls away from the sides of the pan, about 1 hour and 15 minutes. Cool for 10 minutes on rack.

Caramel:
Stir the sugar, corn syrup and 2 T water in a small saucepan. Bring to boil over a medium high heat. Swirl the pan but don't stir until the sugar is dark amber color, about 15 minutes. Pull the pan from the heat and add heavy cream. Stir in the pecans, vanilla and salt. Cool until caramel becomes thick. Pour evenly over the cake and cool until set.

Printable Recipe
CHAMPAIGN SABAYON & FRESH STRAWBERRIE'S
05/15/2009
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Champaign Sabayon & Fresh Strawberrie's
4 eggyolk's
3 tblsp sugar
1/4 tblsp lemon zest
1/4 cup white wine
Place yolk's in medium stainless steel bowl add yolk's ,sugar lemon zest ,wisk together over double boiler' or medium pot of boiling water add 1/4 cup of champaign, wisk continuously till yolk's thicken an turn opaque {do not curdle yolks'} remove from heat an Pour ouer strawberrie's' Enjoy


Printable Recipe
CHEESECAKE AND BERRY FILLED CREPES
03/24/2009
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Cheesecake and Berry Filled Crepes

Store purchased crepes

1 tub of ready to eat cheesecake filling
1 jar of Nutella chocolate hazelnut spread
Fresh berry selection


Take each crepe and spread with Nutella then with cheesecake filling. Add some washed and dried fresh berries and fold up the crepe.


Printable Recipe
CHOCOLATE CROISSANT BREAD PUDDING - MONIKA SUDAKOV
08/10/2009
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Chocolate Croissant Bread Pudding


1 lb butter croissants, torn into small pieces

3 cups whole milk

¼ cup heavy cream

½ cup amaretto, Chambord or coffee flavored liquor like kahlua

1 cup granulated sugar

1 cup packed brown sugar

¼ cup cocoa powder

1 Tbl vanilla extract

2 tsps almond extract

1 ½ tsp cinnamon

6 eggs, beaten

8 oz semisweet chocolate chips


Preheat oven to 325 degrees. Place croissant pieces in a greased 13 x 9 inch pyrex. In a large bowl, whisk together milk, cream and amaretto. Add sugars and cocoa powder and whisk until the sugar begins to dissolve and combines with the milks. Add extracts and cinnamon and whisk to combine. Add beaten eggs and whisk to combine. Add the chocolate chips and pour the mixture over the torn pieces of croissant. Stir to combine. Allow mixture to sit with the croissant pieces for 10 mins. Stir again to combine and allow to sit an additional 10 mins or until most of the liquid has been absorbed into the croissants. Bake for approx. 1 hour or until the pudding is set and a knife inserted into the middle of the pudding comes out cleanly. Allow to sit for at least 5 mins to cool before cutting. Serve warm with vanilla ice cream.


Jeff and Monika Sudakov
Innkeepers
Chestnut Street Inn
www.chestnut-inn.com

Printable Recipe
CHOCOLATE GANACHE FROSTING - FOOD GURU
05/18/2009
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Chocolate Ganache Frosting

2 cups heavy whipping cream
2 cups good quality chocolate chips

Place the chocolate chips in a bowl. Heat the cream in a saucepan until it just starts to boil. Remove the cream from the heat BEFORE it boils out of the pan and all over the stove. Pour the cream over the chocolate and stir until the chips melt and the sauce is smooth. Let it sit until it becomes room temperature, about 15 minutes. Whip with an electric mixer until the cream rises and peaks begin to form.






Printable Recipe
CHOCOLATE POT O'CREAM - FOOD GURU
04/20/2009
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Chocolate Pot O' Creme

2 cups heavy cream
4 egg yolks
½ cup granulated sugar
1 teaspoon vanilla
2 cups good chocolate*
1 oz. espresso - optional*

4 strawberries to garnish
Espresso beans to garnish

Place egg yolks sugar and vanilla in a medium bowl and set aside. Bring the cream to a boil in a saucepan. Slowly pour the cream over the egg yolks to temper. Stir constantly with a whisk. It is important to add the cream slowly, a little at a time, so the eggs do not scramble. Once all the cream is added to the egg yolks, pour over the chocolate and stir with a whisk. Add the espresso and stir. Pour the chocolate into small ramekins or coffee cups. Refrigerate for 2-3 hours. Be sure to cover them tightly with plastic because chocolate will absorb refrigerator odors. To serve, garnish the tops with a little whipped cream and top with a chocolate covered espresso bean or a strawberry sliced in half.


* Try several different chocolates until you find the one you like best.
* Avoid adding too much sugar to chocolate. It dulls the taste and cheapens the robust flavor.
* Coffee has a high acid content. Acid is a flavor magnifier. Coffee magnifies the flavor of chocolate



Printable Recipe
CHOCOLATE TRUFFLES - FOOD GURU
02/09/2009
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Chocolate Truffles

Filling (Ganache)
3 cups good quality semi-sweet or bittersweet chocolate
1 ½ cups heavy cream

Optional
orange zest
Grand Marnier
seedless raspberry jam

Coating
2 cups good quality semi-sweet or bittersweet chocolate

Place chocolate into a large bowl. Bring cream to a boil in a small saucepan over medium-high heat and pour over chocolate in bowl. Stir in orange zest, Grand Marnier or seedless raspberry jam if desired. Cover with plastic wrap and refrigerate until mixture sets but is still pliable, 20-30 minutes.

Using a teaspoon, scoop chocolate mixture and roll into quarter-sized balls. Transfer the chocolate balls to wax or parchment paper as you roll. Don't worry about rolling them perfectly round, free form is cool! Refrigerate truffles for about 10 minutes or until firm.

To coat, melt chocolate in a double boiler and dunk the ganache balls into the chocolate. Let the coating set on a plate at room temperature. Do not refrigerate.

Instead of the traditional cocoa powder, try rolling the orange truffles in a mixture of powdered sugar and ground ginger and finishing them with a candied orange rind.



Printable Recipe
CHOCOLATE YOGURT CAKE - STACY MITCHELL, DIETITIAN
12/31/2009
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Chocolate Yogurt Cake
Serves 12.

All you need:
1 chocolate cake mix
1 cup non-fat Greek yogurt
1 egg
1 1/3 cups water

All you do:
1. Preheat oven to 350 degrees.
2. In a mixing bowl, combine all ingredients.
3. Pour batter into a well-greased 9-by-13-inch pan.
4. Bake for 25 to 30 minutes.
5. Cool 10 minutes in the pan; turn out and cool completely on a wire rack.


Printable Recipe
COCONUT KEY LIME PIE - FOOD GURU
06/23/2009
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Coconut Key Lime Pie
Crust
2 cups vanilla wafer crumbs
1 cup coconut, shredded and toasted
1/4 lb. butter, softened

Filling
4 eggs
5 cups sweetened condensed milk
3/4 cup fresh lime juice*
1 tablespoon lemon extract
Crust
In a large mixing bowl combine ground vanilla wafers and shredded coconut. Add the butter and mix well. Spray a 10? spring form pan with pan spray. Add the coconut mixture and press firmly to form into a crust. Bake at 350-degrees for 5 minutes to set the crust.
Filling
Whisk 4 eggs together. Add sweetened condensed milk, fresh lime juice and pure lemon extract. Mix well and pour the filling into the crust.
Bake the pie at 350-degrees for about 15 minutes.
The pie is done when one or more of the following things happen:
The filling begins to rise, the edges begin to pull away from the sides, the filling starts to brown.
Let the pie cool to room temperature, then refrigerate for about 4 hours.
Top with fresh whipped cream and garnish with strawberry or raspberries.
Finish with a little squiggle of fresh raspberry sauce.
*The Food Guru does not recommend using bottled lime juice for this recipe.
* Never add green food coloring to Key Lime Pie!
Prep Time: 15 minutes Cook Time: 15 minutes Difficulty: Medium Servings: 8



Printable Recipe
CRISPY CHOCOLATE MASCARPONE RAVIOLI - MONIKA SUDAKOV
10/12/2009
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Crispy Chocolate Mascarpone Ravioli

Yields: 4 Servings-2 Each

8 oz Mascarpone
2 oz Bittersweet Chocolate
1 Tbl Brewed Coffee
Pinch Cayenne Pepper
1 Tbl Honey
Pinch Freshly Grated Nutmeg
1 tsp Ground Cinnamon
1 tsp Pure Vanilla Extract
16 Won Ton Skins
3 Tbl Unsalted Butter
2 Tbl Canola Oil

Freshly Grated Parmesan, Freshly Grated Bittersweet Chocolate and Cayenne Pepper to Garnish

Remove mascarpone from refrigerator and allow to get to room temperature. Place chocolate in a microwave safe plastic bowl. Microwave on high for 45 seconds. Remove from microwave and stir. Return to microwave and heat for an additional 45 seconds to melt chocolate completely. Stir to remove any lumps. Combine mascarpone, melted chocolate, coffee, cayenne pepper, honey, nutmeg, cinnamon and vanilla and whisk thoroughly. Adjust seasoning to taste. Return mascarpone mixture to the refrigerator for approx. 1 hr to thicken.

To assemble raviolis, place 1 tsp filling in center of won ton skin. Dip your finger in water and brush edges of won ton to moisten. Place another won ton skin over first one. Gently press edges of won tons together to seal, making sure no air bubbles are present or the raviolis will open in the cooking process. Place on a greased baking sheet. Continue with remaining filling and won ton skins until 8 ravioli are formed. Be sure not to layer ravioli on top of one another or they will stick. Coat ravioli generously with cooking spray. Ravioli can be made up to this point ahead and then kept in the refrigerator up to 2 days, covered with plastic wrap. Bring approx. 2 quarts of water to a boil in a stock pot and season liberally with salt. Add ravioli one at a time and allow to cook for approx. 1 min or until they float to the top of the pot. Remove from water to a baking sheet, being careful not to let the ravioli touch one another.

Place butter and canola oil in a large sauté pan over medium high heat. Once butter has melted, add ravioli to pan. Allow to pan fry on each side for approx. 3-4 mins or until golden brown. Remove to serving dish and garnish with freshly grated parmesan, freshly grated chocolate and a light dusting of cayenne pepper. Ravioli can be made in advance and kept in an oven on low for up to an hour before serving.

Printable Recipe
CRUST LESS PUMPKIN PIE
11/25/2009
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Amazing (crust less) Pumpkin Pie:

1 cup milk 2 cups pumpkin (1 16 oz. can)

1 tsp. salt 1/4 tsp. cloves

1 cup sugar 1 tsp. baking powder

1 tsp. cinnamon 1/2 tsp. allspice

3 eggs 1/2 cup flour

1 tsp. nutmeg

Mix all together using a blender or mixer. Pour into well-greased pie pan.

Bake at 350 degrees for 1 hour.

(Courtesy: University of Illinois Extension Service)


Printable Recipe
DUTCH BABY WITH FRESH FRUIT FILLING-GODKE
04/09/2009
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DUTCH BABY WITH FRESH FRUIT FILLING

1/2 CUP SUGAR
1TBS GRATED LEMON ZEST
MUDDLE TOGETHER FOR TOPPING THE FRUIT

3XL EGGS AT ROOM TEMPERATURE
2/3 CUPS WHOLE MILK
2/3 CUPS FLOUR
1/4 TSP VANILLA
1/8 TSP SALT
1/2 STICK OF BUTTER IN SMALL PIECES

PUT THE SKILLET INTO THE OVEN. SET AT 450 DEGREES F. BEAT THE EGGS WITH AN ELECTRIC MIXER UNTIL PALE AND FROTHY THEN ADD THE REST OF THE INGREDIENTS. BEAT ANOTHER MINUTE. THIS BATTER WILL BE THIN.

TAKE THE SKILLET OUT OF THE OVE AND MELT THE BUTTER IN IT WHILE SWIRLING. IMMEDIATELY ADD THE EGG MIXTURE AND PUT IT BACK IN THE OVEN FOR 18-22 MINUTES UNTIL PUFFED AND GOLDEN. TAKE IT OUT AND PUT FRESH FRUIT INTO THE CENTER AND SPRINKLE WITH THE LEMON OR ORANGE SUGAR.

Printable Recipe
FREAH BERRY SAUCE - FOOD GURU
06/24/2009
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Fresh Berry Sauce

2 pints raspberries
½ cup granulated sugar
¼ cup water
1 cup blackberries
1 cup blueberries
1 cup strawberries
whip cream to garnish
vanilla ice cream*

Place two pints of raspberries in a skillet and add ½ cup granulated sugar and ¼ cup water. Allow the water to come to a boil and turn off the heat. Puree until smooth using an emersion blender.

Get rid of the seeds by straining the berries through a mesh strainer. Add fresh blackberries, blueberries, sliced strawberries and even more raspberries and stir to combine.

*To turn this sauce into a fabulous dessert, scoop vanilla ice cream into a couple martini glasses and pour the berry sauce over the ice cream. Garnish with a dollop of whipped cream a sprig of fresh mint.






Printable Recipe
GRANDMA GRUNDER'S PILGRIM PIE - JEFF GRUNDER
11/06/2009
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Grandma Grunder's Pilgrim Pie

1 pie crust unbaked
2 eggs beaten
1 cup of sugar
2oz of softened butter
1/2 t salt
3/4 cup of chopped pecans
1 cup pancake syrup
1 cup coconut
1 cup of oatmeal(uncooked)
1T vanilla

Cream together the eggs,sugar,then add butter.after mixing for 1-2 mins add the reminder of the
ingredients. pour into an uncooked pie shell and cook at 325 degrees for about 45 mins.
serve with whipped cream.

Printable Recipe
GRILLED PEACH MELBA
04/22/2009
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Grilled Peach Melba

All you need:
3/4 c. sugar, plus 1 tablespoon
3/4 c. water
2 tbsp freshly squeezed lemon juice, divided
1 vanilla bean, scraped
4 medium peaches, peeled, pitted and cut in half
8 ounces frozen raspberries, thawed
vanilla ice cream, for serving

All you do:
Preheat a grill to medium-high heat.
Place 3/4 cup sugar, water, 1 tablespoon of the lemon juice, and the seeds from the vanilla bean into a small saucepan and set over high heat. Bring the mixture to a boil and boil for 1 to 2 minutes. Remove from the heat. Add the peaches; spooning the sauce over them. Set aside.
Place the raspberries, the remaining 1 tablespoon of lemon juice, and 1 tablespoon sugar into the bowl of a food processor and puree. Pass the mixture through a fine mesh sieve into a small bowl. Cover and set in the refrigerator.
Once the grill is hot, place the peaches over direct heat and grill on each side for 3 to 4 minutes or until they are tender. Remove from the heat to a container with the syrup and cover with aluminum foil for 5 minutes.
To serve, place the ice cream into 4 bowls and top each bowl with 2 peach halves. Drizzle each bowl with the raspberry sauce and serve immediately.
Daily nutritional values:
10% vitamin A
35% vitamin C
2% calcium
4% iron


Nutrition information per serving:
Calories: 240
Carbohydrate: 63g
Cholesterol: 0mg
Dietary Fiber: 5g
Fat: 0g
Protein: 2g
Saturated Fat: 0g
Sodium: 0mg
Sugar: 56g
Trans fats: 0g


Printable Recipe
HOMEMADE APPLE COMPOTE
06/03/2009
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Homemade Apple Compote



8 medium apples, cored, peeled and diced (Golden Delicious or any other good baking apple)

1 stick unsalted butter

8 Tbl granulated sugar

¼-1/2 cup raisins, black or golden

1 ½ tsps ground cinnamon

Pinch of freshly grated nutmeg

¼ tsp ground cloves

1 tsp pure vanilla extract



In a medium saucepan over medium high heat, melt butter. Add apples and sugar and sauté a minute or two. Add raisins, spices and vanilla. Cook a couple of minutes uncovered or until the apples begin to release their juices. Reduce heat to a simmer and cover. Cook one hour stirring occasionally or until most of the liquid has evaporated. Serve hot on French toast, ice cream or cool and use as a filling in puff pastry for individual apple turnovers.




Printable Recipe
HUNGARIAN CREPES
06/03/2009
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Hungarian Crepes

4 eggs

½ cup granulated sugar

Pinch Salt

2 cups all purpose flour

Approx. 2 cups whole milk



Whisk eggs and sugar together. Add salt and flour and whisk until well incorporated. Add milk whisking slowly until the batter resembles the consistency of oil. In a medium sauté pan over med/high heat, drizzle a teaspoon of vegetable or canola oil into the pan and swirl around to coat the bottom of the pan evenly. Pour approximately ¼ cup of batter in the sauté pan, swirling the batter around to coat the pan evenly. Cook on first side approx. 2-3 mins or until golden. Flip the crepe and cook the other side an additional minute or two. For filling, use equal parts granulated sugar and ground almonds and jam or preserves of your choice. Spread evenly over the crepe and roll up to serve.



Ricotta Filling



15 oz Whole Milk Ricotta

1/4 cup honey

1 tsp pure vanilla extract

1 tsp ground cinnamon

1/2 cup golden raisins

1 cup warm milk



Soak the raisins in the milk for approx. 30 mins. Stir together with ricotta, honey, vanilla and cinnamon. Adjust sweetness to taste.



Printable Recipe
JUST PEACHY SORBET
06/18/2009
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Just Peachy Sorbet (Source: Stacy Mitchell, Hy-Vee dietitian) Serving Size: 1/2 cup

All you need:
1 can Hy-Vee canned peaches with Spenda
1 tsp vanilla extract

All you do:
1. Freeze peaches in a freezer-friendly container 2. Slightly thaw the peaches and combine with vanilla extract.
3. Blend until smooth consistency


Printable Recipe
MICROWAVE MONKEY BREAD
05/21/2009
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MICROWAVE MONKEY BREAD

1/2 stick butter or margarine (4 tablespoons)
1/2 c. brown sugar
1 tbsp. water
1 tsp. cinnamon

1 tube biscuits (7.5 to 8 oz.)

1/2 c. granulated sugar
1 tsp. cinnamon

Melt and mix first 4 ingredients in microwaveable bundt pan on high 1 minute and add 1/3 cup of chopped nuts (optional). Cut 1 can of biscuits
into 4 pieces. Coat pieces with sugar-cinnamon mixture. Put each
piece of
biscuit into bundt pan mixture and stir lightly to coat. Cook 2 1/2 minutes on high and let cool 2 minutes. Turn upside down on plate.


Printable Recipe
MOUSSE AU CHOCOLAT (CHOCOLATE MOUSSE) - MONIKA SUDAKOV (JULIA CHILD)
08/10/2009
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Based on recipes from The French Chef series by Julia Child.

Mousse au Chocolat (Chocolate Mousse)

Yields: Approx. 8-10 Servings

4 Eggs, separated

¼ Cup Coffee

¾ Cup Granluated Sugar

¼ Cup Dark Rum

6 oz Semi Sweet Chocolate

1 stick Unsalted Butter, Softened

Pinch Cream of Tartar

Pinch Kosher Salt

Beat yolks vigorously for a minute or until thick and pale. Place coffee and sugar in a small saucepan over medium heat to melt sugar. Beat melted sugar/coffee mixture slowly into egg yolks to temper. Place rum and chocolate in a heat resistant bowl over a saucepan of simmering water. Melt chocolate. Place egg yolks over simmering water and whisk vigorously until thick and pale like greek yogurt, approx. 5-8 mins. Remove from heat and beat with hand mixer until double in volume and cooled, approx. 5 mins. Add butter into melted chocolate and whisk until smooth. Fold chocolate into yolk mixture. Beat egg whites with cream of tartar and salt until stiff peaks form. Add ¼ beaten whites to yolk/chocolate mixture. Fold to lighten. Add remaining whites to yolk/chocolate mixture and fold gently to combine. Place in serving dish or transfer into individual wine glasses for serving. Refrigerate for at least 2-3 hrs before serving. Serve with whipping cream and cocoa powder.

Jeff and Monika Sudakov
Innkeepers
Chestnut Street Inn
www.chestnut-inn.com

Printable Recipe
NO SUGAR/ NO CRUST STRAWBERRY PIE
06/02/2009
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1 SMALL BOX SUGAR FREE VANILLA PUDDING (COOK & SERVE)
1 SMALL BOX SUGAR FREE STRAWBERRY JELLO (COOK & SERVE)
2 CUPS WATER
4 CUPS SLICED STRAWBERRIES

MIX DRY PUDDING & JELLO TOGETHER IN A MEDIUM PAN. GRADUALLY ADD 2 CUPS OF WATER. BRING TO A BOINL STIRRING CONSTANTLY.
COOL
PLACE STRAWBERRIES IN AN 8 OR 9 INCH PIE DISH. POUR PUDDING/JELLO MIXTURE OVER SLICED BERRIES. CHILL. SERVE WITH WHIPPED TOPPING

Printable Recipe
PB & JELLY OH NO PIZZA - FOOD GURU
03/09/2009
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Peanut Butter & Jelly Fluffernutter OH NO Pizza
1-10 inch thin pizza crust
1/3 cup peanut butter (smooth or chunky) or enough to cover the crust
1/3 cup grape or strawberry jelly
1 cup mini-marshmallows
drizzle of chocolate sauce
drizzle strawberry sauce
drizzle caramel sauce
1 tablespoon white chocolate, shaved
1 tablespoon dark chocolate, shaved
4 strawberries, sliced
Place the pizza crust on a pan-sprayed baking sheet or pizza pan. Spread the peanut butter on top the pizza crust and top with dollops of jelly and mini-marshmallows.
Bake the pizza in a 400-degree oven until the marshmallows start to turn golden brown.
Cut the pizza into 8 pieces and transfer to a serving plate.
Finish the pizza with chocolate sauce, strawberry sauce, caramel sauce, white chocolate, dark chocolate and strawberries.
Prep Time: 5 minutes Cook Time: 5 minutes Difficulty: Easy Servings: 8



Printable Recipe
POMEGRANATE BLUEBERRY CUPCAKES - STACY MITCHELL, DIETITIAN
12/31/2009
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Pomegranate Blueberry Cupcakes
Serves 24 cupcakes.

All you need:
1 white cake mix
6 ounces frozen pomegranate and blueberry juice concentrate, thawed
1 cup non-fat Greek yogurt
1 egg

All you do:
1. Preheat oven to 350 degrees.
2. In a mixing bowl, combine all ingredients.
3. Divide batter among paper-lined cupcake pan cups, filling each cup about half full.
4. Bake for 20 to 25 minutes.
5. Cool cupcakes before removing from pan.

Printable Recipe
PUMPKIN MAPLE BREAD PUDDING - JEFF GRUNDER
10/09/2009
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Pumpkin Maple Bread Pudding

1 ½ cups heavy cream
One 16 ounce can pumpkin puree ( 2cups)
4 large eggs
½ cup maple syrup
½ cup firmly packed light brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
1/8 teaspoon ground ginger
9 cups Iowa Machine Shed cinnamon rolls
1 cup pecans

Coat the insert of a 5 to 7 quart slow cooker with nonstick cooking spray or line with a slow-cooker liner according to the manufacturer's directions.

Whisk all the ingredients except the bread in a large mixing bowl until smooth. Add the bread to the bowl and stir to soak the bread. Transfer the mixture to the slow-cooker insert. Cover and cook on high for about 3 ½ hours, until puffed and an instant -read thermometer registers 185 degrees F. Allow the pudding to rest for about 30 minutes.

Serve from the cooker set on warm.

Serves 8

Printable Recipe
RASPBERRY SOUFFLE' - FOOD GURU
05/18/2009
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Raspberry Soufflé
1 cup frozen raspberries
2 tablespoons granulated sugar
1 teaspoon almond extract
4 eggs whites
1/4 cup sugar
Soft Butter
Additional granulated sugar for molds
powdered sugar for garnish
Thaw raspberries, strain through fine strainer to remove seeds, keep sauce, discard seeds.
Add sugar and almond extract to sauce, reserve at room temperature.
Separate egg whites, Add the sugar to the egg whites and whip at high speed in until it forms a meringue, or medium peaks that stay suspended on your finger. Do Not Overbeat.
Use a spatula and fold the raspberry sauce into the egg whites, take your time, breath, relax...Chill. Do Not knock the air out of the meringue...
Butter and sugar 4 - eight ounce souffle ramekins, divide soufflé mixture equally between molds, this should more than fill the molds.
Bake at 375-degrees until the soufflés are amazingly tall. Soufflés should become lightly brown on the tops.
Garnish with fresh mint and raspberries, Sprinkle tops with powdered sugar.
Serve with more raspberry sauce and whipped cream... and or vanilla custard sauce if you like.
You may serve the soufflés in the molds or pour them out onto serving plates if you prefer.
You may substitute other fruit for the raspberries, try blueberries, strawberries, mango, peach, papaya.
Caution:
Make sure there are NO egg yolks aka goldfish in the whites, otherwise this recipe WILL NOT work.
Make sure the MIXER and BOWL are very clean and FAT FREE otherwise this WILL NOT work.



Printable Recipe
REAL PUMPKIN PIE - GREG DUTRA
11/25/2009
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Greg Dutra's Real Pumpkin Pie

PIE PUMPKIN (FOR ONE PIE)

3/4 CUPS OF BROWN SUGAR (OR 1 CUP WHITE SUGAR)

1.5 TEASPOONS OF GROUND CINNAMON

1 TEASPOON GROUND CLOVES

1 TEASPOON GROUND ALLSPICE

1/2 TEASPOON GINGER

1/2 TEASPOON VANILLA

3 EGGS (4 IF YOU DO NOT LIKE A HEAVY PIE)

3 CUPS PUMPKIN PULP

1.5 12OZ CANS OF EVAPORATED MILK


HOW TO COOK A PUMPKIN IN THE OVEN:

RINSE PUMPKIN IN COLD WATER. REMOVE STEM AND CUT IN HALF. REMOVE SEEDS AND ROAST THEM SEPARATELY IF DESIRED. PUT IN A CAKE DISH WITH 1/2 INCH OF WATER IN IT. COOK AT 450 DEGREES FOR 45 TO 60 MINS, OR UNTIL YOU CAN STICK IT EASILY WITH A FORK. SCOOP PULP OUT OF SKIN WITH AN ICE CREAM SCOOP. PUREE AND SET ASIDE FOR LATER. FREEZE LEFTOVERS.



Printable Recipe
RHUBARB BETTY
06/04/2009
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Rhubarb Betty

3 cups sliced rhubarb
2 cups other fresh fruit in season
1 cup sugar
2TBS tapioca or corn starch
½ tsp salt
4 cups bread crumbs
¾ cup melted butter
½ tsp cinnamon
1 TBS vanilla
1 TBS orange zest or lemon zest


Mix the tapioca or corn starch with the sugar, cinnamon, salt and toss with the cut up fruit. While this is making some juice stir the melted butter with the vanilla and the zest. Toss that all together with the bread crumbs then stir it all together. Put the mixture into a heavily buttered baking dish and bake at 350 degrees for 25 to 35 minutes. This is best served warm with ice cream.


Printable Recipe
RHUBARB CRISP
05/22/2009
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1 Gallon chopped Rhubarb
4 cups sugar
1 cup flour

Mix ingredients in large bowl until incorporated into the rhubarb. Place in 9x13 baking dish. In a separate bowl combine 1/2 cup melted margarine
1-1/2 brown sugar
1/1/2 cups oatmeal
1 cup flour

Mix together until margarine is incorporated into the topping. Place on top of rhubarb and spread evenly. Bake 300 degrees for 1hour & 15 minutes.

Printable Recipe
SLICED CRÈME CAKE LEMON TOWER
07/13/2009
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Sliced Crème Cake Lemon Tower

1 cup of Light Whipped topping
2 tsp almond extract
3 slices of Hill and Valley Sliced Lemon Crème Cake
¼ c fresh blue berries
3 large fresh strawberries sliced
1 package of frozen raspberries thawed
2 tsp of Splenda® granulated
Sugar Free Chocolate Syrup






Directions
Place the thawed raspberries in a blender and puree until smooth.
Cut each slice of Hill and Valley Sliced Lemon Crème Cakes in half.
(use a bread knife with the serrated edges)
Mix the whipped topping and almond extract.
Place 1 tablespoon of the raspberry sauce on a plate.
Place a slice of Hill and Valley Sliced Lemon Crème Cake on top of the raspberry sauce.
Top with a dollop of whipped topping blue berries, strawberries.
Top with another slice of cake and repeat with the remaining layers until your tower is built.
Drizzle with Sugar Free Syrup and garnish with fresh mint.

Nutritional Information Below.

2 servings
Approximate Nutritional Values per serving:
Calories: 297
Fat (g): 11
Saturated Fat (g): 4.5
Trans Fat (g): 0
Carb. (g): 23

Sugars (g): 11




Printable Recipe
SUN-DRIED CHERRY APPLE SAUCE - FOOD GURU
03/09/2009
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Sun-dried Cherry Apple Sauce


6 large Granny Smith Apples
1 cup water
1/2 cup granulated sugar
½ cup sun-dried cherries or cranberries


Peel the apples and remove the cores and seeds. Cut into chunks and place in a large sauce pan. Add one cup of water and ½ a cup of granulated sugar. To twist the familiar and add a little color, add ½ cup sun-dried cherries or you could also use sun-dried cranberries.

Cook the apples for about 15-20 minutes over medium heat until the water evaporates and the apples start to resemble apple sauce. The less you stir the apples the chunkier your applesauce will be. Cool and place in an air tight storage container. The applesauce will last in the refrigerator up to seven days or it can be frozen or caned.

To Freeze: Refrigerate until chilled. Pack chilled applesauce into sturdy freezer-safe containers leaving 1/2-inch from the top and seal. To use: thaw in the refrigerator overnight or in cold water for 3 hours. Applesauce can be frozen for up to one year at 0°F.
To Can: Pack hot applesauce into clean standard canning jars, leaving 1/2-inch headspace. Seal with 2 piece canning lid and screw band. Process jars for 10 minutes in a boiling water bath. Remove jars, cool, check seals, label and date. Store sealed jars away from sunlight in a cool, dry place for up to one year.

Prep time: 15 minutes
Cook Time: 15 -20 minutes
Difficulty: Easy
Servings: 6








Printable Recipe
SURPRISE INSIDE ANGEL FOOD CAKE
05/08/2009
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Surprise inside Angel food Cake

1 store bought angel food cake
Butter
Plain Hershey Bars
½ cup seedless red raspberry jam
½ pint red raspberries [optional]


Slice the cake into 8 portions then make a pocket in each one. Slide a piece of chocolate into each portion.
Melt a small amount of butter into a Teflon skillet or brush melted butter onto the cut sides of the cake.

Melt the jam in a small sauce pan and add the berries if you are using them.

Toast the cake either in the skillet with butter or on the George Forman grill until the cake is nicely browned and the chocolate is melted. Top each portion with the raspberry sauce. Some whipped topping makes it very special.


Printable Recipe
SWEET ANGEL TREATS
05/06/2009
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Sweet Angel Treats

Serves 24.



All you need:

1 (20 oz) can crushed pineapple
1 box ( oz) 1 step angel food cake mix (1 step kind)



All you do:

1. Preheat oven to 375 degrees.
2. Mix together crushed pineapple and cake mix.
3. Lightly oil 18 muffin cups. Divide the batter among them, filling each cup about half full.
4. Bake at 375 degrees for 20 minutes.
5. Cool cupcakes before removing from tins.

Nutrition information per serving: Calories: 150 Carbohydrate: 35 g Cholesterol: 0 mg Dietary Fiber: 0 g Fat: 0 g Protein: 3 g Sodium: 280 mg Sugar: 29 g



Printable Recipe
TOMATO PIE - STEPHANIE GODKE
08/27/2009
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Tomatopalooza

Tomato Pie

1 pie crust

½ diced red or yellow sweet onion
4-5 tomatoes squeezed dry tomatoes chopped
3 TBS fresh basil chiffonade
2 cups grated sharp full flavored cheeses. I like Asiago, Parmesan and mozzarella.
¾ cup mayo
Sliced green onions
Salt and pepper to taste

Roll some Parmesan cheese into the pie crust. Brush with milk and bake for 10 minutes.

Layer in the crust the diced sweet onions, the tomatoes and the green onions. Mix the mayo with the cheese and salt and pepper. Spread the mixture over the pie and bake for 25 to 35 minutes until golden. Let this pie sit for 15 minutes before cutting it.



Printable Recipe
UPSIDE DOWN RHUBARB CAKE
06/02/2009
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1 YELLOW CAKE MIX
5 CUPS RHUBARB
1 CUP SUGAR
1 SMALL BOX OF STRAWBERRY JELLO (REGULAR OR SUGAR FREE)

MIX RHUBARB, SUGAR & JELLO
PUT ON BOTTOM OF 9X13 GREASED AND FLOURED CAKE PAN
MIX YELLOW CAKE MIX ACCORDING TO DIRECTIONS ON BOX. POUR OVER RHUBARB MIXTURE
BAKE AT 350 DEGREES FOR 60 MINUTES

Printable Recipe
USE IT UP PANTRY CLEAN-OUT -STEPHANIE GODKE
02/06/2009
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Use It up Pantry Clean-out PSL

What Left-over Chocolate Brownies

1 pound butter
22 oz melted chocolate
6 extra large eggs lightly beaten
3 TBS instant coffee granules
2 TBS vanilla
2 ¼ cup brown sugar [if it is dry, soften in microwave]
1 ¾ cup flour
1 TBS baking powder
1 tsp salt

Find all your left over bags of chips and blocks of chocolate. Weigh 22 oz of chocolate. Melt the chocolate with the butter in two turns in the microwave for 45 seconds to a minute. Stir until smooth. Add the other ingredients. Add the flour last. Bake in a greased pan at 350 for 30-35 minutes.

Melt about 12 more oz of chocolate in 1 cup of cream and add 1 tsp vanilla and stir until smooth. Pour over the brownies for a glaze.


Cream Horseradish Salad Dressing

2TBS Champagne Vinegar
2TBS horseradish cream style
1tsp salt
½ tsp ground black pepper
½ cup olive oil

Blend together and use on a roast beet and greens salad….or adds sliced beef steak for a main course salad.


Lemon Blue Berry or Poppy Seed Muffins

2 cups flour
2 tsp baking powder
¼ tsp salt
Sift together the dry ingredients

½ cup room temp butter
1 tsp lemon zest
2/3 cup sugar
2 extra large eggs
4 tsp poppy seeds
½ cup milk

Beat the butter and sugar until smooth and fluffy. Add the zest, then the eggs one at a time. Add the poppy seeds then add the flour mixture and the milk a little at a time. IF you want blueberry muffins add ½ cup at the very end being careful not to over stir. Bake in a 350 degree oven for 25-30 minutes.


Printable Recipe
WHISKEY PECAN BREAD PUDDING - STEPHANIE GODKE
07/30/2009
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Whiskey Pecan Bread Pudding


2cups heavy cream
5 large eggs
¾ cup light brown sugar
1 tsp vanilla
2 TBS Telomere Dew Irish whiskey
Beat this custard together then add:

5-6 cups of stale bread cubes

Put into a buttered baking dish and top with pecan sauce

½ cup butter
½ cup brown sugar
1 cup chopped pecans
2 TBS Tullamore Dew Irish Whiskey

Bake at 350 degrees for 40 minutes or until it tests done with a toothpick.

Serve with Whiskey Crème Anglaise

2 cups heavy cream
1/3 cup powdered sugar
2 TBS Tullamore Dew or Vanilla

Whip the cream in a chilled bowl and add the powdered sugar just as it is thickening. As soft peaks form add the vanilla or whiskey


ENTREES

Printable Recipe
APPLE DRESSING STUFFED PORK ROAST SUPREME
05/11/2009
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Apple dressing Stuffed Pork Roast Supreme

Recipe:

1 bag bread crumbs

1/2 cup raisins

1 1/2 tbl cinnamon

2-3 cups water



1 lg can apple pie filling

1 granny smith apple



4-5 lb boneless pork roast

Non-stick spray





Mix dry ingredients and add water until soup like.



Butterfly cut roast and fill with dressing. Roll up and tie with butcher string.

Place in apple pie filling in a sprayed baking dish then tied roast on top of filling.



Bake covered at 350 for 21/2- 3 hours.

Garnish with pie filling



Printable Recipe
APPLE-GRAPE PORK CHOPS
04/23/2009
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Apple-Grape Pork Chops
Source: Stacy Mitchell, RD, LD Bettendorf Hy-Vee Dietitian

All you need:
½ c. Hy-Vee no-sugar applesauce ($0.25)
1 c. water
4 pork chops ($3.21) (sale price - $1.99/lb)
½ c. grapes, sliced ($0.18) (sale price - $1.18/lb)
Pepper, optional

All you do:
1. In a crock-pot, place applesauce and water and stir together.
2. Layer pork chops in mixture.
3. Add sliced grapes and season with pepper.
4. Cook for four to six hours in crock-pot.

SIDES:
- 1 jar Hy-Vee no-sugar-added applesauce (from before) ($1.28)
- 1 can Van Camp's™ pork and beans (sale price - 3/$1.00)


Printable Recipe
ASPARAGUS SWISS QUICHE
05/12/2009
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10 bacon strips, diced
1/2 cup chopped onion
1 lb fresh asparagus, trimmed
1 cup shredded swiss cheese
1 Tbls all-purpose flour
1/4 tsp salt
1/8 tsp pepper
1 (9inch) unbaked pastry shell
3 eggs
1/2 cup half & half cream


In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain.

Cut eight asparagus spears into 4 inch long spears for garnish. Cut remaining asparagus into 1-inch pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.

In a bowl, toss the bacon, onion, aparagus pieaces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.

Printable Recipe
BAKED POTATO SOUP - FOOD GURU
02/02/2009
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Baked Potato Soup
4 large leftover baked potatoes
1 cup heavy cream
1 quart rich chicken stock
Kosher salt and black pepper to taste
To garnish the soup
sour cream, shredded cheddar cheese, sliced green onions or scallions, sliced thin bacon bits

The Potatoes:
Bake the potatoes in a 400-degree oven until fork tender. Cool to room temperature. Peel the potatoes and cut them into quarters. Put them in to a food processor and pulse until smooth and a little sticky. Add the cream slowly while the potatoes smash around in the processor to make them smooth. Process the potatoes in batches until they are all smashed and the cream is added.
The Soup:
In a sauce pan, bring a quart of chicken stock to a boil.
Add the potato mixture one large spoonful at a time and whisk into the boiling chicken stock to thicken he soup.
The soup should be thick, but not like cement. If it looks too thick, add a little cream or stock to thin it down.

* The potatoes will act slightly different every time due to several variables such as the type of potato used how long they were baked or how long they were smashed in the processor.
* Do not over process the potatoes or they will become glue-like.

Serve Baked Potato Soup in large bowls topped generously with fresh chopped bacon bits, thinly sliced green onions, shredded cheddar cheese and sour cream.

Prep time: 15 minutes (if potatoes are already baked and cooled)
Cook Time: 15 minutes
Difficulty: Easy
Servings: 4-6



Printable Recipe
BEEF CARPACCIO - FOOD GURU
03/23/2009
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Beef Carpaccio

6 oz beef tenderloin or strip loin
drizzle olive oil
sprinkle kosher or sea salt
sprinkle fresh ground black pepper
1 teaspoon fresh garlic, minced or shaved thin
20 capers
12 Kalamata olives, chopped
6 large, fresh basil leaves, chiffonade
2 tablespoons parmesan cheese, shaved

Place the beef in the freezer for about 30-minutes to firm. Chilling the beef makes it easier to slice paper thin. While the beef is chilling, lay out a sheet of plastic wrap. Remove the beef from the freezer and cut into very thin slices. Overlap each slice slightly on the plastic wrap. Top this with another piece of wrap and pound the beef gently with a meat mallet until it is paper thin and about the shape of your serving platter. Remove the top piece of wrap and invert the pounded steak onto your platter. Keep this chilled in the fridge until its ready to serve.

To serve, drizzle the steak with olive oil, a sprinkle of kosher or sea salt, fresh ground black pepper, very thinly sliced or minced garlic, capers, chopped kalamata olives, fresh basil chiffonade and shaved parmesan cheese.

Garnish the platter with some freshly made crostini and serve while chilled.



Printable Recipe
BLU CHEESE FILET
02/19/2009
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8oz filet , cut in half
3oz demi glace
1 1/2oz white wine
1oz blue cheese butter
1/2oz blue cheese crumbles
1 1/2oz pan and grill oil
1 pinch parsley
q-factor 1 ea
1 tbl cracked black pepper


Method of Preparation
heat saute pan and place in 1 oz pan and grill
place 2 filet medallions in saute pan and season with cracked black pepper
cook 2 minutes each side for medium doneness
remove filet and de glaze with white wine
add in blue cheese butter and stir until melted
place demi glace in pan stir to incorperate
plce filets on plate and top with demi glace mixture and blue cheese crumbles
serve with garlic mashed potatoes
enjoy



Printable Recipe
BRAISED PORK RIBS
06/03/2009
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Braised Pork Ribs

2 lbs boneless pork ribs
1 onion, chopped
2-3 garlic cloves, minced
3 Tbl olive oil
Kosher Salt and Freshly Ground Pepper to Taste
2 tsps Hungarian Paprika
2 tsps Cumin
Pinch Saffron
1 Bay Leaf
1 tsp ground oregano
4 cups chicken or beef broth

Heal oil in a medium saute pan. Add onions and saute for a couple of minutes. Add garlic and saute for a minute or until fragrant. Add pork and brown evenly on all sides. Add spices and saute for one minute to toast. Add broth and bring to a boil. Cover and reduce to a simmer. Braise pork for approx. 3 hours or until the pork begins to fall apart.


Printable Recipe
BRAISED SHORT RIBS - FOOD GURU
04/27/2009
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Braised Buffalo Shortribs
3 lbs buffalo short ribs
salt and pepper to taste
flour for dredging
olive oil for frying (1/4 inch deep in pan)
2 cups onion, diced
1 cup celery, diced
1 cup carrot, peeled and diced
2 tablespoons garlic, chopped
1/2 cup flour to thicken
1/2 bottle red wine, a bold Italian
1 14 oz. can whole, peeled tomatoes
salt and pepper to taste
2 tablespoons fresh oregano, chopped
1 tablespoon fresh thyme, chopped
1/2 stick butter

Cut the ribs into individual pieces. Season them with salt and pepper and roll them in flour.
Place them in a pan filled with the oil 1/4 inch deep and brown them on all sides, about 4 minutes.
Remove from the pan and reserve on a platter. You may need to do this in two batches depending on the size of your pan.
Drain off some of the oil and over medium high heat, add the diced onions, celery and carrot. Add the chopped garlic and cook the vegetables until they wilt. Add the 1/2 cup flour and stir until all the oil is absorbed. Deglaze the pan with the red wine and stir to avoid lumps. Add 2 cups beef stock and continue stirring. Add the whole tomatoes with their juice to the pan. Season with salt and pepper to taste.
Place the short ribs back into the sauce, submerged. Cover with a lid and let simmer on low heat for about 2-3 hours. The ribs are done the meat when the meat is super tender and almost falling off the bone.
Add the fresh oregano and thyme leaves.
Finish the sauce by stirring in 1/2 a stick of butter for richness!
Serve these Buffalo Short Ribs on a huge dollop of Garlic Smashed Potatoes and spoon the sauce over the top.



Printable Recipe
BREAD PUDDING - FOOD GURU
01/02/2009
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Bread Pudding

3 cups brown sugar
1/3 cup water
8 cups cubed day old French bread
3 cups day old croissants, cubed
6 eggs
1 ½ cups sugar
1 tablespoon vanilla
1 teaspoon cinnamon
1 teaspoon nutmeg
2 ½ cups milk
¾ cup raisins
29 oz. can sliced peaches, drained

Dissolve brown sugar in 1/3 of a cup of water, cook until foamy. Spray a 3 quart baking pan and pour in the sugar. Cube French bread and croissants. Place bread cubes on a sheet pan and bake until golden brown.

Mix eggs, sugar, vanilla, cinnamon, nutmeg and milk in a bowl. Add the toasted bread, raisins and some canned peaches. Mix well and pour into the pan with the sugar. Spray a large piece of aluminum foil with pan spray. Cover the bread pudding and bake at 350-degrees for about one hour until cooked all the way through. Allow to cool for 5 minutes. Cut around the edges and flip out onto a sheet pan.

To serve, top with whipped cream and powdered sugar.



Printable Recipe
BROWN SUGAR SALMON - FOOD GURU
03/04/2009
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Brown Sugar Salmon
1 fresh salmon fillet
1 tablespoon Dijon mustard
1 teaspoon ground black pepper
1/2 cup brown sugar
Place the filet of salmon in a pie pan.
Brush it with Dijon mustard.
Season with freshly ground black pepper and bury it with brown sugar.
Pour 1/2 cup of water in the pan with the salmon.
The oven will absorb the water in the pan and allow the salmon to stay moist.
Bake the fish in a 400-degree oven for 15 minutes until the sugar melts and liquefies.
Test the fish by sticking a knife into the center. If the fish grabs the knife, cook it a little longer. When the knife slides in and out easily, it's done.
Plate the salmon and serve it with fresh asparagus and some fried onion crisps.




Printable Recipe
CARIBBEAN PORK - FOOD GURU
01/05/2009
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Caribbean Pork
Ingredients
1 bone-in center cut pork loin, trimmed
1/3 cup soy sauce
Fresh Cilantro, leaves and stems, chopped
Caribbean Spice Blend:
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon white pepper
1/3 teaspoon cayenne pepper
2 teaspoon onion powder
2 teaspoon garlic powder
2 teaspoons cinnamon
1 teaspoon nutmeg
Make Food Guru's Caribbean Spice Blend.

Rinse pork loin under cool water, dry with paper towels and place pork loin in baking pan with a rack underneath. Rub pork all over with soy sauce. Sprinkle with spice blend and fresh cilantro.

Pour a little water in the bottom of the roasting pan.
Roast at 350-degrees until the pork is 155 degrees in the center of the thickest part. Do Not Overcook Pork!
Remove from oven and allow to rest for 5 minutes. Resting allows the juices to re-distribute evenly through out the pork loin roast. While the pork is resting, deglaze the pan with a little hot water to make sauce natural.

Serve with fresh seasonal vegetables and mashed sweet potatoes.
The water in the roasting pan will help keep the pork moist as it cooks. Do Not allow the water in the roasting pan to boil dry during cooking.



Printable Recipe
CARRIE'S WHISKEY SHRIMP PASTA - STEPHANIE GODKE
07/30/2009
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Carrie's Whiskey Shrimp Pasta


1 pound of shrimp

1 package of pasta cooked and drained

3 TBS butter

2 TBS flour

1 glove garlic

1 large red pepper julienne

2 cups heavy cream

¼ cup whiskey

3 TBS tomato paste


Melt the butter in a skillet. Add the flour and cook until the flour is done [about 1 minute]. Add the tomato paste and red peppers. Add the heavy cream stir for a minute and add the whiskey. Last add the shrimp and if necessary some more cream to make the sauce smooth. Add lots of shredded parmesan cheese to finish over pasta.


Printable Recipe
CHEESEBURGER PIZZADILLA - FOOD GURU
02/16/2009
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Cheeseburger Pizzadilla

1 ½ lbs. ground beef, cooked
2 grilled pizza crusts (see Food Guru's grilled pizza crust recipe)
1 lb. jack cheese, shredded
1 lb. cheddar cheese, shredded
¾ cup dill pickle slices
ketchup and mustard to decorate

Place one grilled pizza crust on a large, pan sprayed pizza pan or cookie sheet. Top the pizza crust with lots of shredded cheese and the cooked ground beef. Add pickle slices and top with the second grilled crust. Top the second crust with more cheese and cooked beef. Bake in a 400 degree oven until it is hot all the way through and the cheese starts to bubble. Cut into eight equal slices. Place each slice on a plate individually and decorate with a squiggle of ketchup, a squiggle of mustard and a few sliced pickles.


Printable Recipe
CHEESY CHILI MAC - BARB GENTRY, WEIGHT WATCHERS
09/02/2009
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Cheesy Chili Mac

Preparation Time: 20 min
Cooking Time: 25 min
Level of Difficulty: Easy

Ingredients
2/3 pound(s) raw extra lean ground beef
2 medium onion(s), shopped
29 oz canned stewed tomatoes, Mexican-style (undrained)
2 ½ cup(s) canned tomato juice
4 oz canned green chili peppers, diced, drained
2 tsp chili powder
1 ½ cup(s) uncooked macaroni, elbow
31 oz canned pinto beans, drained and rinsed
½ cup(s) low-fat shredded cheddar cheese

Instructions
Coat a large skillet with cooking spray. Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain off fat.
Stir in undrained stewed tomatoes including juice, tomato juice, chili peppers and chili powder; bring mixture to a boil.
Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Spoon chili into bowls and sprinkle with cheese. Yields about 1 cup of chili and 1 tablespoon of cheese per serving.


Printable Recipe
CHICKEN & BLACK BEAN CHILI - FOOD GURU
01/05/2009
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Chicken and Black Bean Chili

Chicken Stock
8 chicken thighs
½ cup olive oil (to cook chicken)
1 cup celery, chopped
1 cups onions, chopped
1 cup carrots, chopped
3 cups onions, diced

Soup
¼ cup olive oil
3 cups onions, diced
2 cups anaheim peppers, diced
3 jalapenos, diced
2 tablespoons smoked chipotle, diced
2 tablespoons garlic, chopped
10 oz. smoked andouille or chorizo sausage
salt to taste
pepper to taste
½ teaspoon garlic powder
½ teaspoon cumin
1 tablespoon chili powder
½ - 1 cup flour
1 quart or 3 - 15oz cans black beans
1 tablespoon Worstershire
1 tablespoon Tabasco
3 tablespoons red wine vinegar
1 fresh bunch of cilantro, chopped
6 cups chicken broth

To Garnish
sour cream
tortilla strips
cheddar cheese, shredded




Remove the skin from the chicken thighs. Heat a large, cast iron pot to medium. Add olive oil and chicken. Cook for three minutes and flip. Add rough cut onions, celery, and carrots.
Add water until the chicken is completely covered. Bring to a boil then turn down the heat and simmer for 45 minutes. Remove the chicken from the liquid and reserve on a platter. Strain the liquid and save for stock used later in the recipe.

In another cast iron pot, heat olive oil, onions, anaheim peppers, jalapenos,
and smoked chipotle peppers to medium. Add garlic, smoked andouille or chorizo sausage. Cook for 20 minutes. Season with a blend of salt, pepper, garlic, cumin and chili powder.

Add flour to soak up the oil and thicken the chili, stir. Add the chicken broth strained from the chicken thighs, along with black beans, Worcestershire, Tabasco and red wine vinegar. Cover and cook for 20 additional minutes. Use an emersion blender to puree some of the beans, not all. You want both textures; whole and pureed. Chop the chicken and add to the chili. Finish with fresh cilantro. Pour into a large bowl, top with sour cream, tortilla strips and cheddar cheese.



Printable Recipe
CHICKEN & BLACK BEAN CHILI - FOOD GURU
02/02/2009
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Chicken and Black Bean Chili

Chicken Stock
8 chicken thighs
½ cup olive oil (to cook chicken)
1 cup celery, chopped
1 cups onions, chopped
1 cup carrots, chopped
3 cups onions, diced

Soup
¼ cup olive oil
3 cups onions, diced
2 cups anaheim peppers, diced
3 jalapenos, diced
2 tablespoons smoked chipotle, diced
2 tablespoons garlic, chopped
10 oz. smoked andouille or chorizo sausage
salt to taste
pepper to taste
½ teaspoon garlic powder
½ teaspoon cumin
1 tablespoon chili powder
½ - 1 cup flour
1 quart or 3 - 15oz cans black beans
1 tablespoon Worstershire
1 tablespoon Tabasco
3 tablespoons red wine vinegar
1 fresh bunch of cilantro, chopped
6 cups chicken broth

To Garnish
sour cream
tortilla strips
cheddar cheese, shredded




Remove the skin from the chicken thighs. Heat a large, cast iron pot to medium. Add olive oil and chicken. Cook for three minutes and flip. Add rough cut onions, celery, and carrots.
Add water until the chicken is completely covered. Bring to a boil then turn down the heat and simmer for 45 minutes. Remove the chicken from the liquid and reserve on a platter. Strain the liquid and save for stock used later in the recipe.

In another cast iron pot, heat olive oil, onions, anaheim peppers, jalapenos,
and smoked chipotle peppers to medium. Add garlic, smoked andouille or chorizo sausage. Cook for 20 minutes. Season with a blend of salt, pepper, garlic, cumin and chili powder.

Add flour to soak up the oil and thicken the chili, stir. Add the chicken broth strained from the chicken thighs, along with black beans, Worcestershire, Tabasco and red wine vinegar. Cover and cook for 20 additional minutes. Use an emersion blender to puree some of the beans, not all. You want both textures; whole and pureed. Chop the chicken and add to the chili. Finish with fresh cilantro. Pour into a large bowl, top with sour cream, tortilla strips and cheddar cheese.



Printable Recipe
CHICKEN BAYOU
02/04/2009
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chicken bayou

chicken breast 6 oz
new orleans sauce 3 oz
cajun spice 1 tsp
shrimp 21-25 2 ea
jambalaya rice 8 oz
chicken stock 2 oz
pan and grill 2 oz

Method of Preparation
heat saute pan and place pan and grill into pan
lightly cajun chicken breast and place into pan , about 2 1/2 minutes per side cook shrimp
in same pan for same amount of time . Along with chicken breast
glaze pan with chicken stock add in new orleans sauce and still to make sauce smooth
place jambalaya timbale on plate then place chicken on plate
top with shrimp and then pour over new orleans sauce
enjoy







Printable Recipe
CHICKEN LIPS - FOOD GURU
02/24/2009
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Chicken Lips

2 pounds voluptuous chicken breasts
2 pounds flour
1 quart buttermilk
2 tablespoons kosher salt
¼ cup black pepper
Hot Lip Sauce
Food Guru's Blue Cheese Dressing

Wash chicken thoroughly, place on a cutting board and remove any fat or skin. Cut the chicken into long strips about as thick as your thumb. Place three medium-sized bowls on the counter. Fill the first with flour, the second with buttermilk and the third with flour again. Season all three bowls with salt and pepper. Dip the chicken a few strips at a time into the flour, then the buttermilk, then the second bowl of flour. Coat the chicken well in each stage. Place the coated chicken on a cookie sheet as they are breaded and reserve until cooking.

Heat fryer oil in a large skillet, pot, Fry Daddy or outdoor cooker to 350 degrees. Fry the Lips in batches until they reach an internal temperature of 165 degrees. Place them on a platter lined with paper towels and keep warm until ready to serve.

To Serve: Dip the Lips into Hot Lip Sauce and place on a serving platter. Serve immediately with Food Guru's Blue Cheese Dressing on the side.

Hot Lip Sauce

1 pound butter
2 cups Frank's Original Hot Sauce
1 tablespoon granulated garlic

Melt the butter in a saucepan; do not allow it to boil. Pour the melted butter directly into a blender. Turn the blender on high, remembering to put the lid on first. Remove the stopper from the lid of the blender and slowly pour the hot sauce through the hole until incorporated. The sauce should be bright orange and become emulsified or slightly thick. Add the garlic and blend again for about 30 seconds. If you have any left over sauce, pour it into a jug and keep it at room temperature. Do not refrigerate. Hot Lip Sauce will keep in an airtight container for up to three days.

Food Guru's Blue Cheese Dressing

1 pint heavy mayonnaise, Hellmann's
1/3 cup buttermilk
1 teaspoon white pepper
1 tablespoon chopped parsley
1 pound Maytag blue cheese, crumbled

Put all ingredients except the blue cheese in a large bowl and whisk together. Add the blue cheese crumbles and fold in lightly. The dressing should be chunky.


Printable Recipe
CHICKEN PASTA
04/23/2009
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Chicken Pasta
Source: Stacy Mitchell, RD, LD Bettendorf Hy-Vee Dietitian

All you need:
½ pkg. Hy-Vee 100% natural split chicken breast ($1.39)
(sale price - $0.88/lb - find a package about 3-3.15lbs)

½ pkg. Hy-Vee pasta ($0.74) (sale price $1.48)
½ can Midwest County Fare spaghetti sauce ($0.34) (sale price - $0.68)
½ c. Hy-Vee Parmesan cheese ($0.33) (sale price - $2.49)

All you do:
1. Preheat oven to 500 degrees.
2. Cut chicken in to bite-sized pieces and place in broiler for 15 minutes.
3. Cook pasta according to package directions.
4. Add sauce, cheese and cooked chicken.
SIDES:
- 1 lb fresh green beans ($0.99) (sale price - $0.99/lb)
- 1 lb grapes ($1.18) (sale price - $1.18/lb)


Printable Recipe
CHICKEN POT PIE - FOOD GURU
01/14/2009
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Chicken Pot Pie

8 bone-in, skin removed chicken thighs
1 quart water
2 chicken bouillon cubes

2 tablespoons olive oil
½ stick butter
1 large onion, diced
1 large red pepper, diced
4 ribs celery, diced
1 jalapeno pepper, seeds removed and diced
1 tablespoon chopped garlic

1/2 cup flour
2 cups of chicken stock, from the diced chicken thighs
1/2 cup heavy whipping cream
2 cups mushrooms, quartered
1 tablespoon Food Guru's Steak Spice

1/2 cup diced carrots
1/2 cup green peas

Crust
4 cups Bisquick
2 cups milk
2 tablespoons Food Guru's Steak Spice

Place the chicken thighs and water in a sauce pan, cover with a lid and cook for about 15 minutes or until the chicken is done. Cut the thigh meat into bite sized pieces.
Add bouillon cubes to the broth, reserve for the sauce.

Heat the oil and butter in a sauce pan on medium high. Add onions, peppers, celery, garlic, jalapenos and cook for 2 minutes. Add flour and stir to form a roux. Add 2 cups stock and stir until the sauce becomes thick. Add cream and stir to combine.

Add the chicken, mushrooms, Food Guru Steak Spice, carrots and peas. Turn down the heat and allow this to simmer for about 15 minutes. Transfer to a large casserole dish.

Crust:
In a large bowl, combine the biscuit mix, Food Guru Steak Spice and 2 cups milk. Put the batter into a pastry bag or spoon over the potpie filling evenly. Be sure the batter all the filling including the very edges of the casserole dish. This will keep the filing from leaking over the side during cooking. Bake at 400-degrees until the biscuit dough is cooked, gorgeous and golden brown.




Printable Recipe
CHICKEN PZAZZ - FOOD GURU
04/08/2009
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Chicken Pzazz
2 cups mozzarella cheese, shredded
2 tablespoons sliced sundried tomatoes
1 teaspoon minced garlic
1/2 cup fresh basil, sliced thin
1 teaspoon fresh ground pepper
1 teaspoon kosher salt
2 tablespoons cream cheese
2 large chicken breasts 6-8 ounce each
This is a great recipe.
Simple ingredients that create a fabulous Italian feel your friends and family will love. I make this recipe with skinless chicken breasts. You may also use, skin on boneless breasts and place the stuffing under the skin.
Place all ingredients in a large bowl and mix together. The cream cheese will help the mixture stay together in a ball and not go flying all over when you stuff the chicken with it.
Place a large chicken breast on the counter, cover with plastic wrap and pound until it is thin and even.
Sprinkle with S&P Place a ball of stuffing in the center and wrap the chicken around to seal the edges. To secure, wrap in plastic wrap and place in the freezer for about 15 minutes, just long enough for the outside of the chicken to freeze and seal the stuffing inside.
Bake at 350-degrees on a pie pan with a little water in the bottom, until the chicken is cooked all the way through. Serve atop sautéed spinach. You may serve this with garlic beurre blanc or sun dried tomato mushroom jus.



Printable Recipe
CHICKEN TETTRAZINNI
02/09/2009
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Chicken Tettrazinni -- prepare ahead, freeze and bake later

1 lb. spaghetti
4 skinned and boned chicken breast
2 cans cream of chicken soup
1/2 c. mayonnaise
1 1/2 c. shredded cheddar

Boil and cube the chicken. Set aside.
Cook spaghetti according to package directions. Place in one 9x13 pan or two 8x8 pans. Set aside.
Combine chicken, soup, and mayonnaise. Spread over spaghetti. Top with cheese.
Freeze.

Thaw before baking one hour at 350 degrees.

Printable Recipe
CHICKEN WELLINGTON - FOOD GURU
02/04/2009
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Chicken Wellington

1 lb. chicken breast, boneless and skinless
¼ cup olive oil
2 teaspoons Food Guru Steak Spice* or 1 teaspoon salt and 1 teaspoon black pepper
½ medium onion, diced
1 teaspoon garlic, chopped
1 cup mushrooms, sliced
1 cup broccoli florettes
1 cup cheddar cheese, shredded
1 cup mayonnaise
1 cup fresh bread crumbs
1 egg, beaten

Rub the chicken breast with olive oil and season with Food Guru Steak Spice, or you can use salt and pepper. Place the chicken in a baking dish and roast at 350-degrees for about 20 minutes until it is cooked all the way through.

Allow the chicken to cool and cut it into bite sized pieces and add to a large bowl.
Sautee the onions, garlic and sliced mushrooms in a skillet with olive oil and add to the chicken.

Cook broccoli florettes in boiling water until they become soft, but NOT mushy. Add the broccoli to the bowl along with the cheddar cheese, mayonnaise and fresh bread crumbs.
Mix well.

Place a sheet of puff pastry dough on the counter. Cut the dough into 5 inch by 5 inch pieces
and top with a ¾ cup of the chicken mixture. Wrap the pastry around the chicken and crimp the bottom to seal.

Place on a baking sheet and brush with beaten egg (egg wash). Bake in a HOT 400 degree oven for about 20 minutes until its golden brown.

*Food Guru Steak Spice available at www.foodguru.com





Printable Recipe
CHICKEN WITH PRESERVED LEMON & OLIVES
01/07/2009
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Chicken with Preserved Lemon & Olives



Yields: Approx. 4-6 Servings

Prep. Time: Approx. 10 Mins

Cook Time: Approx. 1 Hr



1 lb boneless, skinless chicken thighs

1 lg onion, chopped

2-3 garlic cloves, minced

2 Tbl Olive Oil

1 Tbl Unsalted Butter

1 tsp ground cinnamon

½ tsp ground ginger

Pinch Saffron

Pinch Salt and Pepper

4 Cups Chicken broth

1 Preserved Lemon, fruit discarded, peel washed and sliced**

1 cup Moroccan purple olives or kalamata olives

½ cup finely chopped Italian parsley

½ cup finely chopped cilantro



Place olive oil and butter in a large sauté pan over medium high heat and let preheat until the butter has melted. Add the chicken and brown on both sides, approx. 4-5 mins per side. Add onion and continue cooking until the onion becomes translucent, approx. 8 mins. Add garlic and cook for one minute or until fragrant. Add cinnamon, ginger, saffron, salt and pepper. Saute for one minute, just to toast the spices a bit. Add chicken broth and bring to a boil. Cover and reduce heat to a simmer. Cook for approximately 45 mins or until the chicken is tender. Add lemon, olives, parsley and cilantro and cook and additional 5-10 mins uncovered until the sauce has reduced by approximately one half and thickened. Season with salt and pepper to taste.



**You can purchase preserved lemons from almost any middle eastern market or online or you can make them easily by cutting lemons into quarters, leaving each quarter attached at one end. Stuff the lemons with kosher salt and place in an airtight container, adding as many lemons as you can to the container. Cover lemons with freshly squeezed lemon juice and seal tightly. Let lemons preserve for at least 6 weeks before using. The lemons will keep for up to a year in an airtight container.







Printable Recipe
CHILI - FOOD GURU
01/02/2009
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Chili

6 cups onions, chopped
1/3 cup vegetable oil
2 lb ground beef
2 lb ground pork
1 lb ribeye steak, Prime
1 ½ lb pork shoulder
3 tablespoons fresh garlic, chopped
1 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon chili powder
½ tablespoon salt
½ tablespoon pepper
½ cup flour
1 cup red bell peppers, chopped
¼ cup jalapeno peppers, chopped
¼ cup serrano peppers, chopped
1 cup anaheim peppers, chopped
¼ cup chipotle peppers, chopped
1 tablespoon thai red curry paste, dissolved in ¼ cup water
2 teaspoon sambol, Vietnamese chili paste
3 - 28 oz cans crushed tomatoes
1 pint beef broth
1 tablespoon brown sugar (optional)


In a very large 12 quart cast iron stock pot, cook onions in oil until they wilt, turn golden brown and caramelize. Add the ground beef and ground pork. Cook until nicely browned.
Cut the steak and pork into ½ inch chunks and add to the pot. Stir. Add chopped garlic and spices, salt, pepper, garlic, cumin and chili powder.

Remove some of the oil from the pot, add flour, to form a roux and thicken the chili. Stir and add all the peppers, thai red curry paste and spicy sambol hot sauce. Add crushed tomatoes and beef broth.

Cover the chili and allow to simmer for an hour. Adjust seasonings.
You may finish with a tablespoon brown sugar, I do this to create "sweet heat".
The sugar also works to pull all the flavors together and balance the flavors.

To serve, top with lots of shredded cheese and sliced green onions.


*Chili always tastes best reheated the second day. That way the flavors have time marry.
* You may substitute Sirrachi for sambol



Printable Recipe
CHIPOTLE CHOCOLATE EMPANADAS
07/20/2009
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Chipotle Chocolate Empanadas



Yields: 36 Empanadas



2 pkgs Puff Pastry, Thawed According to Package Directions

2-3 Tbl Extra Virgin Olive Oil

2 Onions, Diced

2-3 Garlic Cloves, Minced

1 lb Ground Beef

1 lb Ground Pork

Kosher Salt and Freshly Ground Pepper to Taste

½ tsp Dried Oregano

1 tsp Ground Coriander

2 tsps Ground Cinnamon

1 tsp Ground Allspice

2-3 Tbl Tomato Paste

1-14 oz Can Diced Tomatoes

2 Tbl Italian parsley, Chopped

2 Tbl Cilantro, Chopped

¼ cup Dry Vermouth or Dry Sherry

1-2 Chipotles in Adobo Sauce, Chopped or To Taste

4 oz Bittersweet Chocolate

2 Tbl Honey or To Taste

1 Egg

1 Tbl Water

Balsamic Reduction and Roasted Red Pepper Aioli to Garnish



Heat oil in a medium sauté pan over medium high heat. Add onions and sauté until translucent. Add garlic and sauté for one minute or until fragrant. Add pork and beef and sauté until browned. Season with salt, pepper, oregano, cinnamon, coriander and allspice. Add parsley, cilantro, tomato paste and chipotles. Add dry vermouth or sherry and diced tomatoes and continue cooking until most of the liquid has evaporated. Add chocolate and melt thoroughly. Add enough honey to create a slightly sweet/savory flavor to taste. Remove from heat and cool. Whisk egg and water together. Dust work surface with flour. Lay one sheet of puff pastry out onto work surface and roll out with a rolling pin until the seams are sealed and the pastry is approx. ¼” thick. Using a knife or pizza wheel, cut sheet into 9 equal squares. Fill each square with approx. 1 1/2 Tbl filling and seal using egg wash. Press edges of pastry together with fingers and fold over to seal into a little pocket. Transfer to a greased baking sheet. Brush with more egg wash and continue with remaining pastry sheets until all the filling is used up or all the pastry is used up. If you have additional filling left over, use leftovers combined with pasta. Bake in a preheated 375 degree oven for approx. 20 mins or until the empanadas are brown and puffed. Serve hot garnished with Roasted Garlic and Sun-Dried Tomato Aioli and Balsamic Reduction.



Printable Recipe
CHIPOTLE CHOCOLATE EMPANADAS - MONIKA SUDAKOV
08/10/2009
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Chipotle Chocolate Empanadas


Yields: 36 Empanadas


2 pkgs Puff Pastry, Thawed According to Package Directions

¼ cup Raisins

2-3 Tbl Extra Virgin Olive Oil

2 Onions, Diced

2-3 Garlic Cloves, Minced

1 lb Ground Beef

1 lb Ground Pork

Kosher Salt and Freshly Ground Pepper to Taste

½ tsp Dried Oregano

1 tsp Ground Coriander

2 tsps Ground Cinnamon

1 tsp Ground Allspice

2-3 Tbl Tomato Paste

1-14 oz Can Diced Tomatoes

2 Tbl Italian parsley, Chopped

2 Tbl Cilantro, Chopped

¼ cup Dry Vermouth or Dry Sherry

1-2 Chipotles in Adobo Sauce, Chopped or To Taste

4 oz Bittersweet Chocolate

2 Tbl Honey or To Taste

1 Egg

1 Tbl Water

Balsamic Reduction and Roasted Red Pepper Aioli to Garnish


Heat oil in a medium sauté pan over medium high heat. Add onions and sauté until translucent. Add garlic and sauté for one minute or until fragrant. Add pork and beef and sauté until browned. Season with salt, pepper, oregano, cinnamon, coriander and allspice. Add parsley, cilantro, tomato paste and chipotles. Add dry vermouth or sherry and diced tomatoes and continue cooking until most of the liquid has evaporated. Add chocolate and melt thoroughly. Add enough honey to create a slightly sweet/savory flavor to taste. Remove from heat and cool. Whisk egg and water together. Dust work surface with flour. Lay one sheet of puff pastry out onto work surface and roll out with a rolling pin until the seams are sealed and the pastry is approx. ¼” thick. Using a knife or pizza wheel, cut sheet into 9 equal squares. Fill each square with approx. 1 1/2 Tbl filling and seal using egg wash. Press edges of pastry together with fingers and fold over to seal into a little pocket. Transfer to a greased baking sheet. Brush with more egg wash and continue with remaining pastry sheets until all the filling is used up or all the pastry is used up. If you have additional filling left over, use leftovers combined with pasta. Bake in a preheated 375 degree oven for approx. 20 mins or until the empanadas are brown and puffed. Serve hot garnished with Roasted Garlic and Sun-Dried Tomato Aioli and Balsamic Reduction.


Balsamic Reduction

Yields: ½ Cup

1 Cup Balsamic Vinegar

Place in a saucepan and bring to a boil. Reduce to a simmer and simmer uncovered until reduced by half. Cool and transfer to a squirt bottle for easy garnishing.


Jeff and Monika Sudakov
Innkeepers
Chestnut Street Inn
www.chestnut-inn.com

Printable Recipe
COFFEE TABLE DINNER - STEPHANIE GODKE
04/24/2009
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Coffee Table Dinner

Seafood Stuffed Artichoke Cups

1 pkg of cream cheese
1heaping TBS horseradish
1tsp Worcestershire sauce
½ cup chopped seafood

Mix it all together. Stuff the filling into dried artichoke bases. Sprinkle parmesan cheese on top and brown in the oven for 15 minutes.



Mini Calzones

Pizza Dough

Pizza sauce
Shredded mozzarella cheese
Italian sausage browned and crumbled

Roll out small circles of pizza dough and put a small amount of sauce, meat and cheese into each one. Fold over and seal. Place on baking sheet and bake for about 15-25 minutes until the dough is nicely browned.


Stuffed Prunes and Dates

20 prunes and pitted dates

Small cheese cubes
Proscuitto
Sweetened pecans


Push a small piece of cheese or a pecan into each hole that the pits were removed from. Wrap in a small strip of proscuito and bake for 10 minutes.


Printable Recipe
CRAB STUFFED CHICKEN BREASTS
05/25/2009
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Crab Stuffed Chicken Breasts Serves 6
Ingredients: 6 chicken breasts, skinned and boned 2 TBSP. flour ½ cup chopped onion ½ tsp. paprika ½ cup chopped celery SAUCE: 3 TBSP. margarine 1 envelope Hollandaise sauce mix 3 TBSP. dry white wine ¾ cup milk 1 7½ oz. can crab meat 2 TBSP. dry white wine (or frozen crab), drained & flaked ½ c. shredded Swiss cheese ½ cup herb seasoned stuffing mix
Directions: Pound chicken to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3 tbsp. margarine until tender. Remove from heat, add 3 tbsp. wine, crab and stuffing mix; toss lightly. Divide mixture among breasts. Roll up and secure with tooth picks. Combine flour and paprika and coat chicken. Place chicken in baking dish; drizzle with 2 tbsp. melted butter. (This part can be done ahead).
Bake uncovered at 375º for 30 minutes. Bake covered for 30 minutes more. SAUCE: Blend sauce mix and milk together in a saucepan. Cook and stir until thick. Add 2 tbsp. wine and cheese; stir until cheese melts. Pour some on chicken; pass remaining sauce.
Nutrition Facts Per Serving: 530 calories ~ 160 calories from fat ~ 17g total fat ~ 200mg cholesterol ~ 640mg sodium ~ 13g total carbohydrate ~ 1g fiber ~ 73g protein


Printable Recipe
CROCK-POT BEEF ROAST MEAL
04/23/2009
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Crock-pot Beef Roast Meal
Source: Stacy Mitchell, RD, LD Bettendorf Hy-Vee Dietitian

All you need:
1-1.10 lb roast ($3.20) (Find a roast about 2-2.10 lbs - sale price $2.99/lb)
½ lb baby carrots ($0.44) (sale price - 2 lb bag for $1.77)
2 Russet potatoes, diced ($0.66) (sale price - 3/$1)
½ can (23 oz) Hy-Vee tomato juice ($0.59) (sale price - $1.18/ 46 oz)

All you do:
1. Place roast in crock-pot.
2. Add carrots, potatoes and tomato juice.
3. Cook for four to six hours.


Printable Recipe
CROQUE MONSIEUR - FOOD GURU
01/09/2009
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Croque Monsieur
This is a very popular French Classic dish. Think of it as a Grilled Ham & Cheese Sandwich on steroids. Recipe makes 4 sandwiches. You may also make these Croque Monsieur smaller and serve them as appetizers. Serve with Pomme Frittes.
Mornay Sauce:
2 tablespoons butter
3 tablespoons flour
2 cups half & half
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon Franks Original Hot sauce
1/2 cup swiss cheese, shredded
1/4 cup parmesan cheese, grated

Sandwich:
8 slices white bread, crusts removed
4 slices ham
4 teaspoons dijon mustard
2 cups swiss cheese, shredded
Mornay Sauce:
Melt butter in small sauce pan, add flour and stir with a whisk for 60-seconds to form a roux. Slowly add half & half a little at a time whisking constantly. Allow sauce to simmer for a minute while adding cheeses, salt, pepper and hot sauce, reserve.
Building the Croque Monsieur:
Place the bread on a baking sheet and bake in a 400-degree oven for 5 minutes, flip and bake for an additional two minutes until toasted.
Brush 4 of the toasted bread slices with dijon mustard.
Top each with a slice of ham and 1/4 cup gruyere cheese.
Top each with the second slice of bread.
Pour 1/4 cup of mornay sauce over each sandwich.
Top with remaining gruyere cheese.
Bake in 400-degree oven for 5-minutes.
Switch oven heat source from oven to broiler and broil for 2-minutes until cheese turns gorgeously golden brown.



Printable Recipe
CRUNCHY CATFISH - FOOD GURU
04/08/2009
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Crunchy Catfish

4 - 4oz catfish fillets
2 cups milk
3 cups flour
1 ½ cups buttermilk
1 ½ cups cornflakes
1 tablespoon Food Guru Seafood Spice
oil for frying


Soak the catfish fillets in milk for about two hours to mellow out the flavor.
The lactic acid in milk will also tenderize the fish. Line up three, medium-sized bowls. Fill the first one with 1 ½ cups flour, the second with buttermilk and the third with 1 ½ cups flour and 1 ½ cups cornflakes. Season each bowl generously with Food Guru Seafood Spice or salt and pepper.

Remove the catfish fillets from the milk and place on a wire rack to drain for a few minutes.
Dredge the fillets in the flour, then Buttermilk and then the cornflake mix. Use your hands to press the cornflakes firmly onto the fish. Place the breaded fillets on a platter.

Heat frying oil to 350-degrees and lower the catfish into the oil. Fry the catfish until it floats and the bubbling slows down. Remove from the oil with a slotted spoon and allow to drain on paper towels. Make a small incision in the fish to make sure it's cooked.

This crunchy technique can be used on other fish and shrimp.



Printable Recipe
DUCK LAPEROUSE - FOOD GURU
01/14/2009
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Duck La Perouse

1 duck, whole white Pekin (also known as Long Island Duck)
kosher salt to taste
black pepper to taste
Dijon mustard to coat
1 cup Swiss cheese, shredded
1 cup bread crumbs
melted butter



Remove the duck innards, fat, excess neck skin and the two wing joints. Tie the legs together with a piece of butchers string. Sprinkle lightly with kosher salt and pepper. Place the duck on a wire rack in a shallow roasting pan. Roast the duck uncovered in a 350-degree oven for 30 minutes per pound.

The duck is done when the legs twist freely, the juices run clear and the internal temperature is 180-degrees. Remove from the oven and cool to room temperature.

Cut the duck in half lengthwise. Remove the backbone and all the internal bones leaving only the leg, thigh and the single wing bone.

Brush the duck with Dijon mustard. Bury with shredded Swiss cheese and top with bread crumbs. Drizzle with melted butter. Bake in a 400-degree oven until the cheese melts.
Serve with a medium bodied red wine and let the good times roll.



Printable Recipe
ECONOMY MEATS
01/23/2009
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Pork Hocks

Allow one hock for each person"

Brown the hocks on all sides in a heavy Dutch oven. Remove the hocks to a plate and add sliced onion and celery. Brown the vegetables and add some beer to deglaze the bottom of the pan. Place the hocks back in the pan and make sure beer comes up about ½ of the hocks. Roast in a slow oven for 3-4 hours [longer if you can] when the hocks are so tender they want to fall apart carefully remove them and add in 2 cans of Bavarian style sauerkraut. Serve the hocks and vegetables over mashed potatoes or boiled pierogies.

Beef Short Ribs

Allow one or two short ribs sections per person.
Brown the short ribs on all sides in a heavy cast iron skillet. Remove the ribs and add sliced onions, leeks, garlic, and celery. Brown the vegetables and add red wine to deglaze the pan. Add the ribs back and add more red wine [make sure wine covers the ribs]. Add 2 TBS of brown sugar, salt and ground black pepper. Cover and let this cook for 2-3 hours until the meat is fork tender. Remove the meat. Stir in one jar of boiling onions and some baby carrots. Cook without a lid until the carrots are tender and the sauce is reduced and thick. Adjust the seasonings and serve over noodles or rice.

Oxtail Soup with Barley

Brown a large package of oxtail in a cast iron skillet and remove them to a plate. Add in diced onions, diced carrots, diced celery, parsley, salt and pepper. Brown the vegetables lightly. Take the vegetables and meat and add to a crock pot or large soup pot with a tight lid. Deglaze the pan with water, red wine or beef stock. Add all of the goodies from the pan to the soup pot. Cook for 3-8 hours and then finish the soup with quick cooking barley. Serve with crusty bread.

Economy Meat Hints:

Add some acidic liquid to the cooking broth.
Slow long cooking makes it more tender and flavorful.
ALWAYS thoroughly brown the meat on all sides before adding liquid.
Go heavy with the seasonings and herbs because of the long cooking time.
Add lots of aromatic vegetables to add flavor and richness to the broth.


Printable Recipe
EDIBLE FLOWER AND FINE HERBS SCRAMBLED EGGS-GODKE
04/09/2009
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EDIBLE FLOWER AND FINE HERBS SCRAMBLED

24EGGS
1 CUP CREAM OR HALF AND HALF
1 TBS CHOPPED FRESH TARRAGON
2 TBS CHOPPED FRESH PARSLEY
2 TBS CHOPPED FRESH CHIVES
SALT AND FRESH GROUND PEPPER TO TASTE
1/3 CUP BUTTER
14OZ FRESH GOAT CHEESE CRUMBLED
HANDFUL OF EDIBLE FLOWERS

WHISK TOGETHER EGGS, CREAM FRESH HERBS SALT AND PEPPER. MELT THE BUTTER IN A LARGE SKILLET AND ADD THE EGG MIXTURE. AFTER THE EGGS ARE PARTIALLY SET THEN ADD THE GOAT CHEESE. ONCE THE CHEESE IS SOFTLY MELTING ADD SOME OF THE FLOWER PETALS. USE FRESH HERBS AND MOR FLOWERS FOR GARNISH.

Printable Recipe
ENCHILADAS
04/23/2009
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Enchiladas
Source: Stacy Mitchell, RD, LD Bettendorf Hy-Vee Dietitian

All you need:
1 c. Hy-Vee pinto beans ($0.26) (Hy-Vee pinto beans in a bag)
½ lb. ground turkey ($.75) (sale price 2/$3.00)
1 pkt. Hy-Vee taco seasoning ($0.33) (sale price 3/$1)
4 lg Hy-Vee tortillas ($0.50) (sale price $1.27)
1 c. Hy-Vee Colby jack cheese, shredded ($0.44) (sale price - $0.88 with coupon)
¾ c. Hy-Vee salsa, divided ($0.60) (sale price - 2/$3.00)


All you do:
1. Preheat oven to 350 degrees.
2. Cook beans according to package directions.
3. Brown ground turkey.
4. Smashed pinto beans and add to ground turkey.
5. Add taco seasoning and water and cook for 10 minutes.
6. Place ground beef mixture on each tortilla. Sprinkle with cheese and add 1 tablespoon salsa. Roll up and place in a 9-by-13-inch pan.
7. Sprinkle remaining cheese on top and top with 2 tablespoons of salsa over each tortilla.
8. Bake, covered, at 375 degrees for 25-30 minutes.
SIDES:
- 2/3 c. Hy-Vee mixed vegetables/ person ($0.99) (sale price - $1.99/bag)
- ½ c. Hy-Vee canned peaches/person ($1.15) (sale price - $0.77/can)


Printable Recipe
FIVE SPICE DUCK - FOOD GURU
05/04/2009
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Food Guru's Five Spice Duck Breast
2 six ounce white pekin duck breasts, skin on, boneless
3 tablespoons soy sauce

5 Spice Blend
1 whole star anise
1 teaspoon whole coriander seeds
1 teaspoon whole fennel seeds
1 teaspoon black peppercorns
1 teaspoon coarse sea salt, or kosher salt
1 teaspoon garlic powder
1 dried red chili pod
Pat the duck breasts dry with paper towels and place them in a roasting pan. Drizzle the duck breasts with a little soy sauce. Allow them to sit at room temperature while making the five spice blend.
Make 5 Spice Blend.
Place the spices in an electric coffee mill, grind and pour into a small bowl.
Season only the meat side of the duck breasts, not the skin.
Place the duck in the fridge for an hour to absorb the flavors.
Heat a heavy bottom skillet with a lid to medium high until a spoonful of water beads up.
Drop the duck, skin side down onto the pan, cover with the lid and turn the heat down to low.
Cook for 8 minutes. Remove the lid. Remove the duck from the skillet, place on a plate and allow it to rest for 3-5 minutes. Slice thin and shingle on a serving platter. The duck should be perfect medium rare.
The goal is to make the skin crisp without burning it, the steam from the pan to cook the duck to medium rare.

Serve with your favorite side dishes or just eat with chop sticks as an appetizer.
Notes:
This technique will allow most of the fat to render out of the skin.
Grinding the spices fresh creates great aromatic flavor in the duck and makes the kitchen smell fantastic. Save the left over spices for another recipe such as roast pork or chicken.



Printable Recipe
FRENCH ONION SOUP - FOOD GURU
01/14/2009
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French Onion Soup
(Aires Tuesday, January 9th)

¼ pound butter
1 quart onions, sliced
1 cup flour, sifted
1 pinch nutmeg
1 teaspoon Food Guru's Steak Spice or salt and pepper*
1 cup cooking sherry
1 quart good beef stock
provolone cheese to top the soup
croutons

Sauté the onions in butter until they are wilted and medium brown. Sift the flour into the onion and butter a little at a time, stirring constantly to form a roux. Allow this to cook for a couple of minutes at low heat to cook the roux. Add the sherry and stir. Slowly add the beef stock, stirring constantly with a whisk or wooden spoon. Simmer at a very low heat for 30 minutes.

To serve:
Pour soup into crocks, bowls or coffee cups. Top each with a crouton and two slices of provolone cheese. Pre-heat the broiler to high. Place the soups on a baking sheet under the broiler. Broil until the cheese melts and turns golden brown.

*Food Guru Steak Spice is available at www.foodguru.com



Printable Recipe
FRESH SPINACH PASTA - FOOD GURU
01/14/2009
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Fresh Spinach Pasta

2 cups spinach
4 cups all purpose flour
6 whole eggs
1 teaspoon salt
2 tablespoons olive oil

Place spinach in the food processor and pulse until evenly chopped, don't liquidate. Add flour and blend until spinach and flour are evenly mixed. Crack eggs into a separate bowl and then add them to the pasta, (we don't want egg shells in the pasta). Add a little salt and olive oil. Pulse the food processor a few times and then let it run until the pasta forms a ball.

Remove the ball of dough from the processor. Knead on a well floured surface for a few minutes to activate the gluten. Cover the pasta with plastic wrap and let it relax in the fridge for 30 minutes. Divide the dough into four equal pieces.

Roll out the dough on a lightly floured surface, using a rolling pin. Roll it out until it is very thin like an old Beatles record. You may also use an electric pasta-rolling device. Let the dough air dry for a couple minutes. You can use this pasta to make ravioli, cannelloni, or tortellini.

To make the linguini, use a sharp knife and cut the dough into 1/4 inch strips. This is Linguini..!

Cook the linguini, add olive oil and salt to a large pot of boiling water drop in the pasta, stir the pasta as it cooks to keep it from sticking together. Cooking fresh pasta is the opposite of cooking dry pasta. Cook dry pasta until it becomes tender and FRESH pasta until it becomes firm, about 5 minutes.

When the pasta is done drain it and place it in a serving bowl. Drizzle the pasta with extra virgin olive oil, salt and pepper and lots of parmesan cheese… Yum Yum..!



Printable Recipe
GATEAU D'OMELETTES AVEC PIPERADES ET CHAMPIGNONS - MONIKA SUDAKOV (JULIA CHILD)
08/10/2009
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Based on recipes from The French Chef series by Julia Child.

Gateau D’Omelettes avec Piperades et Champignons


Yields: Approx: 8 Servings


2 Tbl Unsalted Butter

½ Vidalia Onion, Cut into quarters and sliced

½ Bell Pepper, Cut into strips and then each strip cut into half

1 Garlic Clove, Minced

Kosher Salt and freshly Ground Pepper

1 tsp Herbes de Provence

¼ Cup White Wine

14 oz Can Diced Tomatoes

2 Tbl Unsalted Butter

8 oz Baby Bellas, Stems Removed, Peeled and Sliced

1 Garlic Clove, Minced

Kosher Salt and Freshly Ground Pepper to Taste

1 tsp Herbes de Provence

Freshly Grated Nutmeg

¼ Cup White Wine

8 Eggs

8 Tbl Water

Kosher Salt and Freshly Ground Pepper to Taste

5 Tbl Unsalted Butter

1 Cup Swiss Cheese

Crème Fraiche to Garnish


Heat 2 Tbl Butter in small sauté pan over medium high heat. Once butter has melted, add onions and bell pepper and sauté until the onions begin to caramelize. Add garlic and sauté one min or until fragrant. Add salt, pepper and Herbes de Provence. Deglaze pan with ¼ cup white wine. Continue cooking until most of the liquid is reduced. Add tomatoes and cook until all the liquid has evaporated, stirring occasionally. Remove from heat and adjust seasoning to taste. Transfer to another bowl to cool. In same pan, add 2 Tbl butter and return to heat. Once butter has melted, add garlic and sauté until fragrant, one minute. Add mushrooms and toss gently. Add salt, pepper, Herbes de Provence and nutmeg. Deglaze pan with ¼ cup white wine. Continue cooking on high until all the liquid has evaporated and the mushrooms begin to brown lightly, tossing occasionally. Adjust seasoning to taste and remove to another bowl to cool. In a separate bowl, whisk together eggs and water and season with salt and pepper. Heat 1 Tbl butter in same sauté pan over medium high heat until the butter has melted and stopped bubbling, but isn’t brown. Add one ladle of egg mixture. Allow to set for a few seconds and gently swirl pan to distribute egg mixture evenly in pan. Allow to cook another couple of seconds until just set. Remove to baking dish. Layer with 1/3 of bell pepper mixture. Make another omelette and layer over bell peppers. Add ½ mushrooms. Repeat omelette and layer over mushrooms. Add another 1/3 peppers. Repeat omelette one more time and layer over peppers. Add remaining mushrooms. Make last omelette with remaining eggs and layer on top of mushrooms. Top with remaining peppers. Top entire “cake” with shredded swiss cheese. Can be made in advance up to this point, approx. 1 hr ahead. Do not refrigerate!!! Bake in 350 degree oven for approx. 10 mins or until cheese is melted, bubbling and begins to brown on top. Serve hot with crème fraiche as a garnish, cutting into pie slices to serve.


Jeff and Monika Sudakov
Innkeepers
Chestnut Street Inn
www.chestnut-inn.com

Printable Recipe
GRILLED BROCCOLI CHEDDAR PATTIES & LOAF - HY-VEE
05/18/2009
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GRILLED BROCCOLI CHEDDAR PATTIES & LOAF - HY-VEE

Patties:

1 egg

¾ cup milk

1 cup shredded cheese

½ cup quick oats

½ cup chopped onions

½ cup chopped broccoli

1 tsp salt

1 lb ground beef



Mix together and grill



Sauce:

2/3 cup ketchup

½ cup brown sugar

1 ½ tsp mustard



Heat in saucepan and serve on the side when grilling.



When making into a meat loaf, mix sauce with MEAT MIXTURE and form into a loaf and bake at 350 for 45 minutes to an hour



Printable Recipe
GRILLED PITA PIZZA
06/12/2009
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Grilled Pita Pizza
Source: West Locust Hy-Vee Dietitian Janet Macon, Davenport, IA

Serves: 1

All You Need:
1 Toufayan multigrain pita bread
3 tbsp Classico tomato pesto
½ cup halved cherry tomatoes
1 ounce (about 3 slices) prosciutto, cut into ¼-inch strips
1 ounce fresh mozzarella pearls*

All You Do:
1. Preheat grill to medium heat.
2. Spread pita with pesto. Top with tomatoes, prosciutto and mozzarella.
3. Place pita on grill; cover and cook until cheese melts, about 8-10 minutes.
4. Serve immediately.

* Fresh mozzarella may be purchased as one large round loaf or a package of small round "pearls." This recipe was tested using BelGioioso fresh mozzarella pearls. There are 10 to 11 pearls in each ounce of cheese. If using a large round loaf, cut 10 to 11 marble-size pieces from the loaf and place on top of the pita.

Nutrition Information per pizza:
390 calories
12g fat
5g saturated fat
0 trans fat
35mg cholesterol
1360 mg sodium
45g carbohydrate
6g fiber
8g sugar
24g protein
20% vitamin A
15% vitamin C
20% calcium
25% iron


Printable Recipe
GRILLED SMART BURGER
04/22/2009
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Grilled Smart Burger

Source: Smart Chicken® (modified for grill)

Serves: 4



All You Need:

1 lb ground Smart Chicken®

1 handful flour

1 dash salt

1 dash ground pepper

Hy-Vee Bakery flax buns, toasted

Dijon mustard, barbecue sauce or other condiments, to taste



All You Do:

Dampen hands for easier handling. Divide chicken into four equal balls and press into four patties.

Lightly dust patties with flour and season to taste with salt and pepper.



Cook patties on medium- to high-heat grill until internal temperature of 165 degrees is reached. Place patties on toasted flax buns. Dress with condiments to taste.



Printable Recipe
GROUND SHRIMP SKEWERS - FOOD GURU
05/05/2009
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Ground Shrimp Skewers
Season and grind the shrimp the same way you did for the Shrimp Burgers. Form the ground shrimp onto bamboo sticks and cook on the griddle. Serve with Kazu sauce for dipping.

Shrimp Burger Sliders

1 lb shrimp
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon soy sauce
3 cocktail buns
3 slices provolone cheese

Kazu sauce
1 cup mayo
¼ sambol (Vietnamese chili sauce)
¼ rice wine vinegar

Place the shrimp in a bowl and sprinkle with kosher salt, pepper and soy sauce.
Run the shrimp through a meat grinder and form into three even patties.
Grill on a griddle as you would any burger. While the burgers are cooking, make the Kazu sauce.

Kazu sauce
In a bowl combine, mayonnaise, rice wine vinegar and sambol. Stir well.

Cut cocktail buns in half and top the bottoms with Kazu sauce.
When the burgers are done, top them with a slice of provolone cheese. When the cheese melts
place the burgers on the buns and serve.





Printable Recipe
GROUPER IMPERIAL - FOOD GURU
01/26/2009
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Grouper Imperial

1 large grouper filet
½ stick butter melted
1 tablespoon Food Guru Seafood Spice
4 slices white bread
6 slices cooked bacon
2 tablespoons Food Guru Seafood Spice
½ teaspoon paprika
½ stick melted butter
½ cup shredded cheddar cheese

Cheese Sauce Ingredients
1/3 cup heavy cream
½ cup Velveta
½ cup cheddar cheese, shredded
3 oz beer



Place the filet of grouper in a pie pan or casserole dish. Top it with a ½ stick melted butter and sprinkle with one tablespoon Food Guru Seafood Spice. Place bread slices, cooked bacon, 2 tablespoons Food Guru Seafood Spice and paprika in the food processor. Pulse the food processor until everything is equally chopped. Add ½ stick melted butter and ½ cup shredded cheddar cheese to the food processor. Pulse to combine all ingredients.
.
Sprinkle the crumbs generously over the fish. Pour a little water in the pan with the fish and bake in a 400-degree oven for about 15-minutes.

To test for doneness, insert a knife into the thickest part of the fish.
If it slides in and out easily, the fish is done. If it sticks, cook the fish a little longer.


Cheese Sauce
Bring heavy cream to a boil. Add Velveta and shredded cheddar cheese. Stir with a spatula and finish with a few ounces of beer.

To serve, pour some cheese sauce on a plate and top it with the fish.



Printable Recipe
HERB CHEESE SIRLOIN
02/11/2009
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Herb Cheese Sirloin


3 tablespoons olive oil
2 cloves garlic
4 (8 ounce) sirloin steaks
Salt and pepper
¼ cup sliced mushrooms
¼ cup sherry
2 tablespoons fresh thyme
2 tablespoons diced fresh tomato
4 ounces soft herbed cheese (garlic and herb) **Recommended- Boursin


In a large skillet heat olive oil over a medium-high heat. Season steak with salt and pepper. Cook until desired doneness. Remove steaks and set aside. To same pan, add garlic, mushrooms and tomatoes. Sauté. Then add thyme, deglaze with sherry and reduce by half. Add cheese; stir until it creates a sauce. Pour over steaks when serving.


Printable Recipe
HERBED SUMMER SQUASH AND POTATO TORTE - MIKE WOODS
07/29/2009
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HERBED SUMMER SQUASH AND POTATO TORTE

This torte can easily be made ahead and reheated as you need it for guests, or even a meal for a few, if you halve it. In fact, I suspect that it might be even better reheated because there is something about potatoes that have been cooked twice–they’re always better.

And if you’re not reheating it, be patient enough to get a better browning on the bottom than my impatient hunger allowed me to.

This also might work well in a cast iron, though you would probably have to adjust your cooking times slightly.

Makes 8 servings

1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper

2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
12 ounces yellow crookneck squash or regular yellow summer squash, cut into 1/8-inch-thick rounds
6 teaspoons olive oil

Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. (Deb note: I had only a 9-inch pan around, so what you see in my pictures is slightly thinner.) Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)

Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.



Printable Recipe
ITALIAN STUFFED PORK CHOPS - FOOD GURU
01/26/2009
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Italian Stuffed Pork Chops

1 cup fresh mozzarella, diced
1 cup provolone cheese, shredded
3 tablespoons parmesan cheese, shredded
¼ cup cream cheese
2 tablespoons sun-dried tomatoes
12 fresh basil leaves, chopped
1 tablespoon garlic, chopped
1 tablespoon Food Guru's Steak Spice
2 thick pork chops


Place fresh mozzarella, provolone, parmesan, sun-dried tomatoes, fresh basil, garlic and steak spice in a medium bowl. Add little chunks of cream cheese and combine by hand until the mixture turns into a ball.

Cut a pocket in each chop using a boning knife. Grab a handful (half the stuffing mixture) of the stuffing and stuff it into the pork chop. Place the chops on a greased baking pan with three tablespoons of water. Bake the chops in a 400-degree oven for 20-30 minutes depending on the size of the chops until they are done.




Printable Recipe
LAMB CHOPS W/HERB CRUST - FOOD GURU
03/16/2009
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Lamb Chops with Herb Crust
1 rack lamb chops, sliced into individual chops
salt and pepper, to taste
2 egg yolks, beaten
1 tablespoon garlic, chopped
2 tablespoons fresh mint, chopped
1 cup panko crumbs
Sauce
2 limes, juiced
1 teaspoon fish sauce, also called Nam Pla
1 teaspoon soy sauce
1 teaspoon garlic, thinly shaved
1/4 cup green onions, sliced
1 tablespoon fresh mint, chopped
pinch of sugar
I'm using very small New Zealand lamb Chops.
You may use domestic American lamb chops which are larger. Just adjust the cook time in the oven. I believe lamb tastes best between medium rare and medium, this allows the fat and juices to melt together. I find the fat doesn't have a chance to melt and contribute to the flavor, when cooked to rare.
Season the individual chops with salt and pepper to taste. Brush each chop with a little of the egg yolk and then smear with the garlic. Sprinkle each chop with fresh mint and dredge in the panko crumbs to coat. Heat some olive oil in a nonstick pan and sear the chops for about 1 minute on each side. Remove from pan and keep warm.
Now let's prepare the sauce.
Squeeze 2 limes into a bowl. Add the fish sauce, the soy sauce, garlic, green onions, the fresh mint and the pinch of sugar. Whisk together until combined.
Arrange the chops on a serving platter and serve with the sauce on the side.



Printable Recipe
MAHOGANY RIBS - FOOD GURU
02/25/2009
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Mahogany Ribs

2 racks of baby back ribs
½ cup stone ground mustard
2 teaspoons fresh ground black pepper
2 teaspoons garlic, minced
2 tablespoons cooked bacon, chopped
2 cups brown sugar



If there is a membrane on the underside of the ribs remove it. Score the back of the ribs with a knife. Par cook the ribs in simmering water for about an hour until the ribs are very tender.* The meat should begin to separate from the bones but not fall apart.
Remove the ribs from the water and let stand for five minutes. Spread the ribs evenly with stone ground mustard, fresh ground black pepper, minced garlic, chopped cooked bacon and bury the whole deal in brown sugar. Place in a baking pan and add ¼ inch of water.

Bake the ribs in a 350-degree oven for 15-20-minutes or until the sugar melts. Remove the ribs from the oven, cut between the rib bones and serve.





*You can reduce the cooking liquid to about a quart and use it to another recipe.






















Printable Recipe
MEXICAN CASSEROLE
03/04/2009
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Mexican Casserole
Serves 8

All you need:
1-1/2 lbs. hamburger (93% lean)
1 medium chopped onion
4 oz. can chopped green chilies
1 can Hy-Vee Healthy Recipe cream of chicken soup
1 can Hy-Vee Healthy Recipe cream of mushroom soup
10 oz. can enchilada sauce
12 Mission Tortillas Plus!™ Carb Balance Flour Tortillas (soft taco size)
8 oz. 2% milk cheddar cheese

All you do:
1. Brown meat and onion.
2. Stir in chopped chilies, soups and enchilada sauce.
3. Place a thin layer of meat mixture in bottom of 9x13 pan. Layer tortillas on top of meat mixture. Alternate tortillas and meat sauce, ending with meat sauce on top.
4. Cover with shredded cheese.
5. Bake at 350°F for 25 to 30 minutes.


Serve with toppings of your choice:
Romaine lettuce
Light sour cream
salsa
Baked Tostitos ™ or Corazonas ™ tortilla chips

Freezes well after baking!

Nutrition Information per serving: 470 calories, 18 g fat, 6 g saturated fat, 0.5 g trans fat, 85 mg cholesterol, 1430 mg sodium, 38 g carbohydrate, 19 g fiber, 2 g sugar, 39 g protein.

Daily Values: 15% Vitamin A, 15% Vitamin C, 25% Calcium, 20% Iron


Printable Recipe
NON-TRADITIONAL PANCAKES- STEPHANIE GODKE
01/06/2009
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Finnish Carrot Pancakes with Cranberry Sauce

1 ½ cup fine grated carrots
½ tsp ground ginger
4 TBS brown sugar
Pancake batter made to equal 4 servings

Add the finely grated carrots, ginger and brown sugar to the pancake batter and stir until blended. Grill the pancakes and serve with butter and melted canned cranberry sauce.


Low Country Sweet Potato Pancakes

8 oz can sweet potatoes drained and mashed
4 TBS applesauce
¼ tsp dried thyme
Pancake batter to make 4 servings.

Add the mashed sweet potatoes, applesauce and thyme to the batter. Grill the pancakes and serve with honey butter



Wild Rice and Chicken Pancakes

1 cup diced or pulled chicken meat. GREAT use for leftovers
1 cup wild rice mix prepared or leftover rice
Sliced green onions
Diced red bell peppers
Pancake batter to make 4 servings

Add the chicken, rice, sliced onions, and peppers to the pancake batter. Grill the pancakes and serve with either chicken gravy or butter can sour cream with chives.






Taco Pancakes

1 ½ cup taco meat prepared
½ cup crumbled Mexican cheese
Chopped green chilies
Pancake batter to make 4 servings


Add the taco meat, chilies and cheese to the pancake batter. Grill the pancakes and serve with guacamole and salsa.

Taco Casserole


1 pound prepared taco meat
1 cup chopped onion
½ cup chopped peppers
1 can corn
1 8 oz can tomatoes with green chilies
1 cup grated cheese

Topping: ½ cup complete pancake mix
2/3 cup milk
1 egg
2 TBS oil

Put all the casserole ingredients in an oiled dish. Top with the pancake batter mix and bake for 30-35 minutes or until the topping is browned lightly.

Chocolate Dessert Pancakes

1 cup chopped leftover chocolate candy
Sliced strawberries
Whipped cream
Pancake batter to serve 4

Fold the chocolate into the pancake batter and grill. Melt more chocolate with some butter and server as a sauce over the pancakes and fruit,


Printable Recipe
OPEN FACED REUBEN - FOOD GURU
04/08/2009
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Reuben

3.5 lbs raw corned beef brisket
8 slices pumpernickel rye bread
Dijon mustard for spreading on the bread
1 - 14 oz can sauerkraut, drained
12 slices Swiss cheese

Russian Dressing
1 cup mayonnaise
½ cup chili sauce
1 tablespoon horseradish
1 tablespoon lemon juice
1 tablespoon onion, grated
1 tablespoon Dijon mustard

Remove corned beef from the package, place in a large saucepan and submerge it in water. Add the little seasoning package and turn up the heat to a boil. Reduce the heat to simmer. Cover with a lid and cook low and slow for 2-3 hours. The corned beef should be very tender and almost falling apart. Remove carefully and cool to room temperature.

Toast rye bread, spread with Dijon mustard and place in a baking pan. Cut the slices of beef in half and place it on the rye bread with sauerkraut and slices of Swiss cheese. Bake in a 400-degree oven until golden brown. Top with Russian dressing.

Russian Dressing:
Combine mayonnaise, chili sauce, horseradish, lemon juice Dijon mustard and grated onion in a bowl. Mix well.




Printable Recipe
OPEN FACED TUNA AND ARTICHOKE MELT - BARB GENTRY, WEIGHT WATCHERS
09/02/2009
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Open Faced Tuna and Artichoke Melt

Use albacore tuna because it flakes better.
Preparation Time: 10 min
Cooking Time: 5 min
Level of Difficulty: Easy

Ingredients
1/2 cup(s) canned artichoke hearts, without oil, about four pieces, drained and chopped
1/4 cup(s) scallion(s), chopped
1 Tbsp fresh lemon juice
1 tsp olive oil
1/2 tsp Italian seasoning
1/8 tsp black pepper
1/8 tsp cayenne pepper
6 oz water-packed tuna fish, drained, albacore, and flaked
2 average whole-wheat english muffin(s), split
3 Tbsp grated Parmesan cheese

Instructions
Preheat broiler.
Combine first 8 ingredients in a medium-sized bowl. Divide the mixture evenly among muffin halves; sprinkle with cheese.
Place on a baking sheet; broil 5 inches from heat until golden brown, 5 minutes.

Printable Recipe
OPEN-FACED GRILLED VEGETABLE SANDWICH
07/01/2009
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Open-Faced Grilled Vegetable Sandwich

Ingredients
" 6 ciabatta rolls or 1 loaf of crusty country style bread; rolls cut in half horizontally, bread sliced into 1/2-inch thick slices
" 1 eggplant, cut into 1/2-inch thick slices
" 2 red bell peppers, each cut into sixths
" 1 zucchini, cut into 1/2-inch thick slices
" 2 portobello mushrooms, cut into 1/4-inch thick slices
" 1 red onion, cut into 1/4-inch thick slices
" Olive oil, as needed for grilling
" Salt and pepper
" 1 pound fresh mozzarella, cut into 1/4-inch thick slices
For the pesto vinaigrette
" 2 tightly packed cups of basil leaves
" 2 tablespoons pine nuts
" 2 cloves garlic, peeled and chopped
" Salt to taste
" 3/4 cup extra virgin olive oil
" 1/2 cup grated parmesan cheese
" 2 tablespoons lemon juice
" Additional salt and pepper as needed
Lightly brush all vegetables with olive oil, season with salt and pepper and grill over medium-high heat until tender.
For the pesto vinaigrette
Place basil leaves, pine nuts and garlic in food processor. Add a small pinch of salt and grind to a paste. With machine running, slowly add the oil. Transfer sauce to a bowl and stir in the cheese and the lemon juice by hand. Correct seasoning.
To assemble sandwiches
Spread each side of ciabatta or slice of bread with a little pesto vinaigrette. Layer on the grilled vegetables, top with sliced mozzarella, and garnish with more pesto vinaigrette. Serve open-faced.


Printable Recipe
ORANGE GLAZED PORK ROAST - STACY MITCHELL, DIETITIAN
09/30/2009
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Orange Glazed Pork Roast

Serves 4

All you need:

2 lb pork shoulder roast
¾ small onion, chopped
2 clove garlic, chopped
2 tbsp soy sauce
3 tbsp 100% frozen orange juice, from concentrate

All you do:

1. Place roast in a crock pot.
2. Add onion, garlic, soy sauce and frozen orange juice.
3. Set crock pot temperature to LOW and let simmer for 4 to 6 hours.


Printable Recipe
ORZO WITH ROASTED VEGETABLES
06/18/2009
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Orzo With Roasted Vegetables
This is a great way to get your kids to enjoy their veggies. The lemon dressing goes great with the orzo. The result is a colorful dish that's great for entertaining since you eat it at room temperature.
" 1 small eggplant, peeled and 3/4 inch diced
" 1 red bell pepper, 1 inch diced
" 1 yellow bell pepper, 1 inch diced
" 1 red onion, peeled and 1 inch diced
" 2 garlic cloves, minced
" 1/3 cup olive oil
" 1 1/2 teaspoons kosher salt
" 1/2 teaspoon fresh ground black pepper
" 1/2 lb orzo pasta or rice-shaped pasta
For the dressing
" 1/3 cup fresh lemon juice (2 lemons)
" 1/3 cup olive oil
" 1 teaspoon kosher salt
" 1/2 teaspoon fresh ground black pepper
To assemble
" 4 scallions, minced (white and green parts)
" 1/4 cup pignolis, toasted (pine nuts)
" 3/4 lb good feta, 1/2 inch diced (not crumbled)
" 15 fresh basil leaves, cut into julienne
Directions
1. Preheat the oven to 425 degrees F.
2. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan.
3. Roast for 40 minutes, until browned, turning once with a spatula.
4. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.
5. Drain and transfer to a large serving bowl.
6. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
7. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables.
8. Let cool to room temperature, then add the scallions, pignolis, feta, and basil.
9. Check the seasonings, and serve at room temperature.


Printable Recipe
PASTA CARBONARA - FOOD GURU
04/13/2009
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Pasta Carbonara

1/2 cup olive oil
1/2 cup minced onion
1 tablespoon chopped garlic
1/2 pound cooked bacon, chopped
1/2 pound ham, julienne
1/2 cup white wine (optional)
1/2 cup chicken stock
3 cups heavy whipping cream
1/2 cup green peas
1/2 cup shredded parmesan cheese
Salt & Pepper to as needed
Angel Hair Pasta, cooked

In a Large skillet, heat olive oil, add garlic, onion bacon and ham cook until heated through. Add stock and wine and reduce by half it's volume. Add heavy cream and reduce by half or until it becomes thick. Add the peas, parmesan cheese. Add pasta to cream sauce, toss, pour into serving bowl. Top with additional parmesan cheese and sprinkle with salt and pepper.


Printable Recipe
PASTA WITH PEPPERS, TOMATOES AND GARLIC - VALERIE WHEATLEY, DIETITIAN
10/19/2009
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Pasta with Peppers, Tomatoes and Garlic

1 (12 oz) box brown rice penne pasta
1/4 cup olive oil
3 garlic cloves, minced
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup halved grape tomatoes
1 Tbsp dried basil
1 Tbsp dried parsley
1 cup shredded mozzarella cheese
1/2 tsp salt
1/4 tsp pepper

Cook pasta according to package directions. Do not rinse with cold water. Transfer to a large bowl.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Cook and stir peppers and garlic about 3 minutes. Stir in tomatoes and herbs. Stir to combine. Pour pepper mixture over the pasta. Toss to combine. Stir in cheese, salt and pepper.

Serves 8.

Printable Recipe
PEANUT SAUCE W/ANGEL HAIR PASTA - FOOD GURU
04/20/2009
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Peanut Sauce
1/4 cup dry roasted peanuts
4 cloves garlic
1 teaspoon fresh ginger, minced
2 green onions
1/4 cup cilantro, leaves and stems
2 tablespoons sesame oil
1/3 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon Sambol
1/4 cup vegetable oil
1 lime, juice
1. Place all ingredients in food processor and puree until smooth.
2. Toss with cooked angel hair pasta.
3. Also works great as a sauce for grilled meats.



Printable Recipe
PESTO CHICKEN ON A STICK - FOOD GURU
04/13/2009
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Pesto Chicken on a Stick

2 cups fresh basil leaves
¼ cup fresh peeled garlic
½ cup grated parmesan cheese
¼ cup toasted pine nuts
½ cup extra virgin olive oil
Pinch salt and pepper or Food Guru Steak Spice

1 1b boneless skinless chicken breasts
8 bamboo sticks or skewers


Place the basil in the food processor; add fresh garlic cloves, grated parmesan cheese and pine nuts. Turn on the blender and add extra virgin olive oil while the motor is running. Add salt and pepper or Food Guru's Steak Spice. Pour the pesto into a bowl and reserve.

Slice chicken breasts on an angle (bias) into ½ inch strips. Place the breast strips in the pesto and mix well. Wrap with plastic and refrigerate for at least 2 hours. Feather the chicken onto the sticks. You may use metal skewers or bamboo skewers. If you are grilling on an open flame with bamboo sticks, soak them in water first to keep them from catching on fire.

Grill the skewers outside on a barbeque grill or inside on a griddle until done. Serve with chicken sticks inserted upright in half a pineapple (lengthwise).

Optional Dipping Sauce: Add some of the pesto mixture to some mayonnaise and stir.



Printable Recipe
PESTO CHICKEN ON A STICK - FOOD GURU
06/01/2009
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Pesto Chicken on a Stick

2 cups fresh basil leaves
¼ cup fresh peeled garlic
½ cup grated parmesan cheese
¼ cup toasted pine nuts
½ cup extra virgin olive oil
Pinch salt and pepper or Food Guru Steak Spice

1 1b boneless skinless chicken breasts
8 bamboo sticks or skewers


Place the basil in the food processor; add fresh garlic cloves, grated parmesan cheese and pine nuts. Turn on the blender and add extra virgin olive oil while the motor is running. Add salt and pepper or Food Guru's Steak Spice. Pour the pesto into a bowl and reserve.

Slice chicken breasts on an angle (bias) into ½ inch strips. Place the breast strips in the pesto and mix well. Wrap with plastic and refrigerate for at least 2 hours. Feather the chicken onto the sticks. You may use metal skewers or bamboo skewers. If you are grilling on an open flame with bamboo sticks, soak them in water first to keep them from catching on fire.

Grill the skewers outside on a barbeque grill or inside on a griddle until done. Serve with chicken sticks inserted upright in half a pineapple (lengthwise).

Optional Dipping Sauce: Add some of the pesto mixture to some mayonnaise and stir.



Printable Recipe
PESTO CHICKEN ON A STICK - FOOD GURU
06/08/2009
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Pesto Chicken on a Stick

2 cups fresh basil leaves
¼ cup fresh peeled garlic
½ cup grated parmesan cheese
¼ cup toasted pine nuts
½ cup extra virgin olive oil
Pinch salt and pepper or Food Guru Steak Spice

1 1b boneless skinless chicken breasts
8 bamboo sticks or skewers


Place the basil in the food processor; add fresh garlic cloves, grated parmesan cheese and pine nuts. Turn on the blender and add extra virgin olive oil while the motor is running. Add salt and pepper or Food Guru's Steak Spice. Pour the pesto into a bowl and reserve.

Slice chicken breasts on an angle (bias) into ½ inch strips. Place the breast strips in the pesto and mix well. Wrap with plastic and refrigerate for at least 2 hours. Feather the chicken onto the sticks. You may use metal skewers or bamboo skewers. If you are grilling on an open flame with bamboo sticks, soak them in water first to keep them from catching on fire.

Grill the skewers outside on a barbeque grill or inside on a griddle until done. Serve with chicken sticks inserted upright in half a pineapple (lengthwise).

Optional Dipping Sauce: Add some of the pesto mixture to some mayonnaise and stir.



Printable Recipe
PESTO MEATBALL SLIDERS - FOOD GURU
03/30/2009
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Pesto Meatball Sliders

Pesto
1 cup fresh basil leaves
2 garlic cloves
2 tablespoons pine nuts
¼ cup parmesan cheese, grated
¼ cup extra virgin olive oil

Meatballs
2 lbs ground beef
1 cup oatmeal
3 eggs, beaten
1 tablespoon prepared horseradish
2 tablespoons Food Guru Steak Spice
10 slices provolone cheese
10 cocktail buns

Place fresh basil leaves in the food processor. Add cloves of garlic, pine nuts and grated parmesan cheese. Turn on the processor and drizzle in extra virgin olive oil. Set the pesto aside.

Place ground beef in a large bowl. Pour the pesto over the beef. Add the oatmeal, beaten eggs, and prepared horseradish to the beef. Season the beef with Food Guru Steak Spice or salt and pepper. Mix together by hand.

Form the beef into golf ball size meatballs and place on a sheet pan. Bake at 350-degrees, 20 - 25 minutes, until they are cooked all the way through.

Split open a cocktail bun and top with a slice of provolone cheese. Add the pesto meatball along with a little sauce.

The best place to store meatballs is in your favorite marinara sauce in a crock pot.
You can use this recipe for meatloaf and also use the meatballs on pesto meatball pizza.



Printable Recipe
PINWHEEL PARMESAN STUFFED PORK LOIN - JEFF GRUNDER
10/23/2009
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Pinwheel Parmesan Stuffed Pork loin

Stuffing

2 Cups Shredded Parmesan
4 Cups of Fresh Spinach
4 Cups of Wild Rice
½ Cup Fresh Basil- Chopped
2 Cups of Chicken Stock
2 T Salt
2 T Pepper
2- 6oz Pork loins - Laid open

Mix all above ingredients together except the salt and pepper- season the pork loin with the salt and pepper

Lay the pork open in front of you - just like we do the stuffed pork loin- but instead spread it all over the pork and pinwheel it and tie it with butchers twice. Bake in the oven for 45 minutes at 300 degrees or until 150. Let rest for about 5 minutes before you would carve.

Make an alfredo sauce to serve under this pork loin

Printable Recipe
PIZZA DOUGH - FOOD GURU
01/26/2009
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Pizza Dough

1 cup water (100 degrees)
1 tablespoon dry yeast
2 tablespoons olive oil
2 tablespoons honey
1/2 cup chopped basil leaves
3 cups flour
1 teaspoon kosher salt

This dough may be made by hand or with an electric mixer fitted with a dough hook.
In a large bowl, place the water, yeast, olive oil and honey. Allow the yeast to bloom, about 20 minutes.

Add the flour, salt* and basil and mix to incorporate. Knead until smooth and silky. If the dough is sticky, add a little extra flour.

Place the dough in a lightly oiled bowl and roll around to coat with oil. Cover and let the dough sit in a warm place until it has doubled in size, about an hour.

Divide the dough into 8 equal parts. Roll into rounds that resemble pizza crusts. It is okay if they are a little odd shaped. The rustic look is cool. If you want them perfectly round, use a 10" plate as an outline to cut around it. Slide crusts on to a flat platter and top as you like.


* Beware too much salt will stop the yeast from rising, so always add it with the flour.




Printable Recipe
PIZZA NIGHT!
04/23/2009
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Pizza Night!

All you need:
2 Frozen Jack's Canadian bacon pizzas
(serving size 1/3 pizza) ($2.65) (sale price - $1.99/pizza)
1 bag Dole romaine lettuces ($1.50) (sale price - 2/$3.00)
1 bottle Hy-Vee light dressing ($0.34/ 2 tbsp) (sale price - 2/$3.00)
1 box Hy-Vee no-sugar-added fudge bars ($0.50) ((sale price - 2/$3.00)


Printable Recipe
PORK LOIN
06/29/2009
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2.5# pork loin
1 T. vegetable oil
2 T. butter
1/2 c.Big Bad Dog or another oatmeal stout
1/4 c. chicken broth
4 roasted garlic cloves mash
1 T. capers
1 T. fresh lemon juice
1 t. lemon zest
1 t. sugar
1/2 T balsamic vinegar
1 t. cornstarch
1 T. water

Cut pork loin into 8 slices.  Season with salt and pepper. Heat skillet add vegetable oil. When hot add seasoned pork loin slices.  Caramelize each side cook to desired doness.  Remove and keep warm.  add butter through vinegar.  Mix cornstarch and water, when sauce boils whisk in cornstarch slurry. Whisk til thickened. Pour sauce over pork slices. Serves 4.

Printable Recipe
PORK TAQUITOS
06/03/2009
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Pork Taquitos

1 lb cooked pork, shredded (you can use store bought or cook it yourself-see recipe that follows)
12 corn tortillas
1onion, chopped
2 tbl vegetable or canola oil
3-4 garlic cloves minced
1-2 chipotles in adobo sauce, chopped
1/4 cup red wine vinegar
Pinch Kosher Salt and Freshly Ground Pepper to taste
1/4 cup fresh cilantro
1 cup shredded Pepper Jack
Vegetable oil to fry

Heat tortillas according to package directions and cover with a towel. Heat oil in medium saute pan over medium high heat. Add onion and saute until translucent. Add garlic and saute for on minute or until fragrant. Add pork and saute for a couple minutes or until the pork begins to brown. add vinegar, chipotles, salt, pepper and cilantro and saute for one minute. Season to taste. Place 2 tbl of filling in each tortilla and top with cheese. Roll tortillas and secure with a toothpick. Place vegetable oil in a large skillet and heat to 350 degrees. Fry taquitos until golden brown, approx. 2-3 mins per side. Serve hot with guacamole, salsa and sour cream.


Printable Recipe
PORK TENDERLOIN OSSO BUCCO-STYLE - JEFF GRUNDER
10/09/2009
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Pork Tenderloin Osso Bucco-Style

2 tablespoons unsalted butter
1 tablespoons olive oil
4 pounds pork tenderloin, silver skin
removed, cut into 1-inch cubes
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 cup finely chopped onion
1cup finely chopped carrots
1 cup finely chopped celery
1 teaspoon dry sage
½ cup dry white wine or vermouth
½ chicken broth
½ cup beef broth
One 15 - ounce can chopped plum tomatoes, with their juice
4 cloves garlic, minced
Grated zest of 1 lemon
Grated zest of 1 orange
½ cup finely chopped fresh parsley
1 tablespoon of basil

Heat the butter and oil in a large skillet over medium-high heat. Sprinkle the pork with the salt and pepper. Add to the skillet in several batches and brown until nicely crusted on all sides.

Transfer the pork to the insert of a 5 to 7 quart slow cooker. Add the onion, carrots, celery, and sage to the same skillet and cook, stirring, until the onion begins to soften and turn translucent, about 5 minutes.

Add the wine and scrape up any browned bits from the bottom of the pan. Transfer to the slow-cooker insert. Add both broths and the tomatoes and stir to combine. Cover and cook on low for 6 hours, until the meat is fork tender.

Skim off any fat from the top of the sauce. Stir in the garlic, lemon and orange zests, and parsley.

Serve from the cooker set on warm
Serves 10

Printable Recipe
PUT-IT-IN-YOUR-POCKET SANDWICH
06/12/2009
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Put-It-In-Your-Pocket Sandwich
Source: West Locust Hy-Vee Catering Manager Carrie Leftwich and Dietitian Janet Macon, Davenport, IA

Serves: 1

All You Need:
1 Toufayan multigrain pita bread
2 oz cooked chicken breast, chopped
1 oz chopped walnuts
½ cup halved grapes
1/4 cup chopped celery
3 tbsp Bolthouse Farms honey mustard creamy yogurt dressing
4 leaves romaine
4 slices tomato
1 oz Gold Chevre goat cheese, shredded

All You Do:
1. Slice pita pocket in half and gently open each half to form two pita pockets. Set aside.
2. In a small bowl, stir together the chicken, walnuts, grapes, celery and dressing. Set aside.
3. Line each pita pocket with two romaine leaves and two tomato slices. Place half the chicken mixture in each pocket. Top with shredded goat cheese.
4. Serve immediately, or refrigerate until serving.

Nutrition Information per pizza:
530 calories
17g fat
5g saturated fat
0 trans fat
70mg cholesterol
620 mg sodium
66g carbohydrate
7g fiber
27g sugar
34g protein
35% vitamin A
50% vitamin C
20% calcium
15% iron


Printable Recipe
QUICK-FIX CHICKEN AND VEGGIES MEAL
05/06/2009
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Quick-Fix Chicken and Veggies Meal

Serves 1.

1 (4 oz) chicken breast

2 tbsp salsa

1 cup mixed veggies, frozen



Place all ingredients in Medium Ziploc® Brand Zip 'n Steam(tm) Bag. Cook on full power for 5 minutes. If needed, continue microwaving at 30-second intervals until done. Allow bag to stand 1 minute before handling. Carefully open bag.



Printable Recipe
ROASTED RED PEPPER AIOLI
07/20/2009
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Roasted Red Pepper Aioli



Yields: Approx. 1 Cup



1 Head Garlic

Olive Oil

3-4 Sun-Dried Tomatoes

Kosher Salt and Freshly Ground Pepper to Taste

3/4 Cup Hellman’s Mayonnaise

¼ Cup Buttermilk



Remove as much of the outer paper of the garlic as possible. Place on a sheet of aluminum foil. Drizzle with olive oil and seal tightly in foil. Place on a baking sheet in a 350 degree oven for 45 mins. Remove from oven and cool completely. Squeeze roasted garlic into a food processor. Add tomatoes, mayo and season with salt and pepper. Puree until smooth.



Printable Recipe
ROSEMARY MARINATED PORK CHOPS WITH PEACH RHUBARB CHUTNEY - JEFF GRUNDER
10/02/2009
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Rosemary Marinated Pork Chops with a Peach Rhubarb Chutney

20- 6-7 oz Pork Chops 2 Cups of Olive Oil
12 Cloves of Garlic - Chopped 4 Sprigs of Rosemary - Leaves pulled for Sprig

Combine the Olive oil , Chopped Garlic and Rosemary in a 4'' full size pan - Put all the chops into the marinated and put in the cooler for 2-4 hours

Sauce

2 Small Diced Red Onion 4 T Olive oil
6 - Chopped Cloves of Garlic 2 Cups of Brown Sugar
1 Cup of Soy Sauce ½ Cup Dijon Mustard
4 Cups of BBQ Sauce 4 Cups OF Peach Preserves
4 Cups of Chopped Rhubarb 2 Cups of Chicken Stock

In a stock pot sauté the red onion and garlic in the olive oil. Then add the brown sugar and sauté for 2 minutes. Then add all other ingredients and cook for 5 minutes.


Plate Design Presentation

Cook the chops on the Char- broiler until ½ cooked then finish in the line oven. After the chops are cooked place on a Rooster Plate and top with the sauce, Serve with garlic mashed potatoes in the middle so that you can stand them up a little.


Printable Recipe
SALMON WITH PASTA AND ROASTED PEPPER SALSA - CHRISSY MITZELL, DIETITIAN
10/15/2009
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Parmesan-Crusted Salmon with Angel Hair Pasta and Roasted Red Pepper Salsa

Ingredients

2 tablespoons Hy-Vee grated Parmesan cheese2 tablespoons plain panko bread crumbs4 (4 oz each) salmon filletsJuice of one lime, dividedHy-Vee salt and Hy-Vee pepper, to taste8 oz uncooked Hy-Vee whole wheat angel hair pasta1/2 cup diced roasted red peppers1 clove garlic, minced1 tablespoon chopped cilantro

Preparation

Mix Parmesan cheese and panko bread crumbs together; set aside.
Lay salmon fillets skin-side-down on a foil-lined baking sheet.
Drizzle salmon fillets with half the lime juice and season to taste with salt and pepper.
Coat top of the salmon filets with Parmesan mixture.
Bake at 400°F for 14-16 minutes or until fish flakes easily with a fork. Broil the fish on HIGH for 2 minutes to brown the coating.
While the salmon is baking, cook pasta according to package directions.
Combine roasted red peppers, garlic and cilantro. Add remaining lime juice.
Once salmon fillets are done, remove from pan with a spatula, allowing the skin to stick to the foil.
Divide pasta among four plates; top each with a salmon fillet and the roasted red pepper salsa.

YieldServes 4

Printable Recipe
SARAH'S SHREDDED B-B-Q CHICKEN - STEPHANIE GODKE
07/30/2009
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Sarah's Shredded B-B-Q chicken

Cook3 or 4 chicken breasts in a sweet smoky b-b-q sauce with ¼ cup added whiskey

Add to the sauce:

Red pepper flakes

Medium chili powder

Water to make the sauce less thick and then cook the chicken down until it shreds.

Serve on toasted garlic bread with dill pickle slices.


Printable Recipe
SHRIMP BURGER SLIDERS - FOOD GURU
03/09/2009
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Shrimp Burger Sliders

1 lb shrimp
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon soy sauce
3 cocktail buns
3 slices provolone cheese

Kazu sauce
1 cup mayo
¼ sambol (Vietnamese chili sauce)
¼ rice wine vinegar

Place the shrimp in a bowl and sprinkle with kosher salt, pepper and soy sauce.
Run the shrimp through a meat grinder and form into three even patties.
Grill on a griddle as you would any burger. While the burgers are cooking, make the Kazu sauce.

Kazu sauce
In a bowl combine, mayonnaise, rice wine vinegar and sambol. Stir well.

Cut cocktail buns in half and top the bottoms with Kazu sauce.
When the burgers are done, top them with a slice of provolone cheese. When the cheese melts
place the burgers on the buns and serve.

Ground Shrimp Skewers
Season and grind the shrimp the same way you did for the Shrimp Burgers. Form the ground shrimp onto bamboo sticks and cook on the griddle. Serve with Kazu sauce for dipping.





Printable Recipe
SHRIMP ORZO - FOOD GURU
05/12/2009
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Shrimp Orzo
1 pound or 2 cups orzo
1 quart water
6 colossal size peeled raw shrimp
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup onion, minced
4 tablespoons cooking sherry
1 tablespoon lobster base (bouillon) dissolved in 1 cup warm water
*Food Guru Seafood Spice, enough to coat each shrimp
3 green onions, chopped
1 cup freshly grated parmesan cheese
Food Guru Seafood Spice recipe is in the Video Cookbook, or for a reasonable substitute blend together:
1 teaspoon paprika
1 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon red pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon whole, dried oregano leaves
Boil the orzo in 2 cups boiling water to which a tablespoon of olive oil has been added. Cook until al dente about 12 minutes. Drain, rinse with water and cool to room temperature.
Place 6 colossal shrimp on a plate, coat thoroughly with olive oil and season liberally on one side only with the Food Guru Seafood Spice. Heat a skillet to medium high and drop the shrimp, spice side down. Cook for one minute and flip to cook on the other side for an additional one minute. Remove the shrimp and keep warm while making the sauce.
Place the minced onion and garlic with some olive oil in a skillet, cook until onions are translucent. Do not burn the garlic! Deglaze the pan with the sherry and add the lobster base liquid. Reduce the sauce by half.
Add 3 cups heavy cream and bring to a boil over medium heat, reducing it to about 1/3 of its volume. Reduce the heat and add the cooked orzo a little at a time. We want the sauce to thin because we are going to add lots of parmesan cheese which will thicken it considerably.
Add the grated parmesan cheese to the orzo stirring constantly until melted. Add the chopped green onions and top with the shrimp.


Printable Recipe
SHRIMP SCAMPIE - FOOD GURU
05/11/2009
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Shrimp Scampi


The ingredients for this recipe are simple and very straight forward.
It's the quality of each ingredient that makes the dish.

1 1b tiger shrimp
¼ cup extra virgin olive oil
1 stick of butter, sliced
2 tablespoons garlic, chopped
¼ cup Italian parsley, chopped
4 - 6 large tiger shrimp
salt and pepper to taste
8 oz angel hair pasta, cooked
parmesan cheese, grated


Heat olive oil on medium high in a large skillet. Add the shrimp and season with salt and pepper.
Cook on the first side for about a minute and flip. Add chopped garlic, butter
and parsley. Place the shrimp on angel hair pasta and pour the sauce over the shrimp.
Finish with fresh grated parmesan cheese.






















Printable Recipe
SIAM STREET RIBS - FOOD GURU
02/16/2009
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Siam Street Ribs
" 2 racks of pork ribs
" 2 tablespoons Thai green curry paste
" ¼ cup vegetable oil
" ¼ cup soy sauce
" 2 tablespoons chopped garlic
" 1 ½ teaspoons white pepper
" 1 ½ teaspoons garlic powder
" 1 ½ teaspoons onion powder
" ½ cup fresh cilantro, chopped
" 1 ½ teaspoons sugar
Let the ribs sit at room temperature for a few minutes while making the marinade.

Place the Thai green curry and vegetable oil in a medium bowl. Stir well to dissolve the curry paste breaking up all chunks. Add soy sauce, chopped garlic, white pepper, garlic powder, onion powder, fresh cilantro and sugar. Mix well.

*Place a Zip Lock bag inside a bowl. Cut the rack of ribs in half and place into the bag. Pour in the marinade and massage the ribs so they become well coated. Push out as much air as possible and seal the bag.

Refrigerate the ribs for about an hour. Transfer the ribs to a baking pan and roast for 30 minutes at 350-degrees. Turn down the heat to 300-degrees and roast for another 30 minutes. Then, turn the oven off and let the ribs rest for about 15 minutes. By taking the temperature down in stages, it allows the meat to become very tender. Cut the ribs into one bone sections and plate.

*Food Guru Tip: Placing the Zip Lock bag inside the bowl makes it easier to pour the marinade in. The bowl will also catch any marinade just incase the bag leaks.



Printable Recipe
SOLE VERONIQUE - FOOD GURU
06/16/2009
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Sole Veronique
2 filets sole, approximately 5 oz. each
2 tablespoons olive oil
salt and pepper to taste
panko crumbs for dredging
1 tablespoon shallot, minced
1 tablespoon garlic, minced
1/3 cup white wine
1/2 lemon, juiced
1/2 stick butter
1 cup green grapes, halved
1/2 stick of butter, soft

fresh parsley, chopped for garnish
cherry tomatoes for garnish
Mince the garlic and shallots. Quarter the mushrooms and cut the green grapes in half.
Baste the sole with a little olive oil and coat one side in panko crumbs. Season with salt and pepper
Heat a non -stick skillet with a little olive oil over medium high heat. Place the fish, crumb side down in the skillet and cook for about 2 minutes. Flip and cook on the other side for about 2 minutes and then remove the fish from the pan and keep warm.
Sauce:
Add a little more olive oil to the same pan if necessary and saute the garlic and shallots. Cook briefly and add the mushrooms and green grapes. Add 1/4 cup of the white wine to deglaze the pan and allow the liquid to reduce by half. Squeeze in 1/2 lemon and add half a stick of soft butter to finish the sauce.
Place the sole on a serving platter and garnish with some cherry tomatoes and the parsley. Pour the sauce over the fish, finish with a dollop of bearnaise and serve.



Printable Recipe
SOUTHWEST 'SHRIMP SCAMPI
05/15/2009
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Southwest 'Shrimp Scampi
1-1/2 pounds peeled & Deveined Shrimp
2 tblsp chopped garlic
1/4 cup chopped cilantro
1/4 cup diced red bell pepper's
1/4 cup diced yellow bell pepper's
1/4 cup diced green bell pepper's
2 whole jalapenos, seeded an diced
1/2 tblsp smoked paprika
salt&pepper's
1/4 cup olive oil
1/2 cup cold butter
1/2 cup white wine
1/4 cup tequila
2 pound's cooked linguinni or fettuccini Place large skillet on burner 'pour olive oil in bottom of pan an heat oil. Place garlic in skillet an sautee' for 15 second to release essence'pour shrimp in skillet cokk for 2-3 minutes add cilantro,all bellpeper's ,jalapeno's smoked paprika stir ,Pull skillet from flame & add white wine {Caution when placing skillet back to burner ,wine will flare up Do NOT PLACE FACE'HAND'S OVER SKILLET AT THIS TIME } .Place back on flame an cook shrimp till they turn bright pink & white .Remove from flame ADD TEQUILA '' [THIS WILL FLAME WHEN PUTTING BACK ON BURNER DONT BE 'FRIGHTENED!!] ADD cool butter incorporate into shimp pour over warm Pasta 'Enjoy'

Printable Recipe
SPINACH EGG BREAKFAST CUPS
04/23/2009
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Spinach Egg Breakfast Cups
Serves 4. Serving size 3 egg cups.
Source: Stacy Mitchell, RD, LD Bettendorf Hy-Vee Dietitian
All you need:
8 eggs ($0.67) (sale price - $0.97/dozen)
1/2 pkg Hy-Vee frozen spinach, thawed and drained ($0.45)
1 c. Hy-Vee Colby jack cheese, shredded ($0.44) (sale price - $0.88 with coupon)

All you do:
1. Preheat oven to 350 degrees.
2. Spray a muffin tin with nonstick cooking spray.
3. Scramble eggs and add spinach.
4. Pour egg mixture into each muffin tin.
5. Top mixture with cheese in each tin.
6. Bake for 10-15 minutes.


Printable Recipe
SPINACH EGG BREAKFAST CUPS
06/18/2009
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Spinach Egg Breakfast Cups (Source: Stacy Mitchell, Hy-Vee dietitian
Serves: 4 (3 egg cups per serving)

All you need:
8 eggs
1/2 package Hy-Vee frozen spinach, thawed and drained
1 cup Hy-Vee shredded colby jack cheese

All you do:
1. Preheat oven to 350 degrees
2. Spray a muffin tin with nonstick cooking spray 3. Scramble eggs and add spinach 4. Pour egg mixture into each muffin tin 5. Top mixture in each tin with cheese 6. Bake for 10 - 15 minutes


Printable Recipe
STEAK AU POIVRE - FOOD GURU
03/16/2009
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Steak Au Poivre

1 inch thick New York Strip loin, fat trimmed
1 ½ teaspoons kosher salt
3 tablespoons black peppercorns
2 tablespoons olive oil
2 tablespoons butter

Sauce
1 teaspoon shallots, minced
1 teaspoon red bell pepper, diced
1 teaspoon green peppercorns
2 ounces Cognac
1 teaspoon Dijon mustard
½ cup heavy cream

Pound the steak to flatten and tenderize. Season with kosher salt on both sides and allow it to sit at room temperature for 30 minutes. Crack the black peppercorns by wrapping them in plastic wrap and hitting them with a mallet until they crack. Crack the pepper at the last minute to keep the fresh flavor of the pepper.

Sprinkle the cracked pepper evenly over the steak and press into the meat with your fingers. Heat olive oil in a skillet to medium high and add a slice of butter. When the butter melts and starts to sizzle add the steak and cook it for two minutes on each side. Remove the steak from the skillet and let it rest while making the pan sauce.

Sauce
Pour off some of the fat from the pan. Keep the dark particles that are stuck to the pan. The particles are called fond and will add great flavor to the sauce. Add a teaspoon of minced shallots, diced red bell pepper and green peppercorns. Remove the pan from the flame and add 2 ounces of good Cognac. Ignite with a flame. The cognac will deglaze the pan and allow the fond to mix with the sauce. Add a teaspoon of Dijon mustard
and heavy cream. Let the cream reduce, stir in the mustard and pour the sauce over the steak.














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STEAK BURSCHETTA - FOOD GURU
03/04/2009
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Steak Bruschetta
1 pound filet mignon chains, well trimmed
1 tablespoon soy sauce
1 tablespoon Food Guru's Steak Madness Spice Blend
1 Tomato Pesto Bruschetta
Garlic Beurre Blanc, see recipe
freshly grated parmesan cheese
fresh basil, thinly sliced
freshly ground black pepper
Prepare the garlic beurre blanc in advance and reserve at room temperature. Time the cooking of the bruschetta with the steaks. Rub the steaks with soy sauce and season with the Food Guru's Steak Spice, and grill or broil them. Place the bruschetta on a platter, lay the grilled steaks on top. Spoon the Garlic Beurre Blanc over the steak. Finish with parmesan cheese, fresh basil and ground black pepper.

Garlic Beurre Blanc

1/2 cup white wine
1 tablespoon chopped garlic
1/2 cup heavy cream
1 stick butter (4 ounces)
1/2 teaspoon kosher salt
1/4 teaspoon black or white pepper
Pour the wine and garlic into a small saucepan or skillet. Turn the heat to high and reduce the volume of the wine by half. Add the cream and reduce it by half. Reduce the heat to medium. Cut the butter into four equal pieces and add them one at a time while whisking constantly with a wire whisk to incorporate. Continue until all the butter is incorporated. Immediately pour the sauce into a small bowl to reserve. You may add herbs or chopped parsley to the sauce.


Tomato Pesto Bruschetta

1 loaf French or Italian bread
Whipped Garlic Butter
Basil Pesto
2 large, ripe tomatoes
2 cups shredded mozzarella
1/2 cup shredded Parmesan
salt & pepper to taste

Cut the bread in half lengthwise. Smear both sides with whipped garlic butter. Spread the basil pesto evenly over each half. Slice the tomatoes about 1/4 inch thick. Place them on top of the layer of pesto. Cover the tomatoes with mozzarella cheese and sprinkle with parmesan. Drizzle with a little olive oil. Bake at 400ºF until the cheese melts and has turned golden brown. The cheese must turn golden brown for the natural sugars in the cheese to release maximum flavor. Serve with tomato basil sauce on the side.


Printable Recipe
STEAK LETTUCE WRAPS - FOOD GURU
06/01/2009
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Steak Lettuce Wraps
1 skirt steak, trimmed of fat
soy sauce
Food Guru Steak Spice
Boston bib lettuce leaves
1 carrot, peeled and sliced thinly on a mandolin slicer
1 daikon radish, peeled and sliced thinly on a mandolin
1 cucumber, peeled and sliced thinly on a mandolin
1 red pepper, julienned
fresh cilantro
Sambol, spicy Vietnamese Chili Paste
Peanut Sauce, see recipe in Sauce section
Season the skirt steak by rubbing with soy sauce and sprinkling with Steak Spice. Grill or cook on a griddle until medium rare. Slice the steak against the grain and place on a serving platter.
Arrange the bibb lettuce, the carrot, daikon radish, cucumber, red bell peppers and a small bunch of cilantro on one end of a serving platter. Fan out the steak on the opposite end. Place small bowls of the peanut and Sambol on the platter as well.
To make a lettuce wrap, take a piece of the lettuce, add some strips of beef, the veggies and a spoonful of peanut sauce and the Sambol. Woof! They are light, crispy and full of flavor!



Printable Recipe
STEAK LETTUCE WRAPS - FOOD GURU
06/08/2009
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Steak Lettuce Wraps
1 skirt steak, trimmed of fat
soy sauce
Food Guru Steak Spice
Boston bib lettuce leaves
1 carrot, peeled and sliced thinly on a mandolin slicer
1 daikon radish, peeled and sliced thinly on a mandolin
1 cucumber, peeled and sliced thinly on a mandolin
1 red pepper, julienned
fresh cilantro
Sambol, spicy Vietnamese Chili Paste
Peanut Sauce, see recipe in Sauce section
Season the skirt steak by rubbing with soy sauce and sprinkling with Steak Spice. Grill or cook on a griddle until medium rare. Slice the steak against the grain and place on a serving platter.
Arrange the bibb lettuce, the carrot, daikon radish, cucumber, red bell peppers and a small bunch of cilantro on one end of a serving platter. Fan out the steak on the opposite end. Place small bowls of the peanut and Sambol on the platter as well.
To make a lettuce wrap, take a piece of the lettuce, add some strips of beef, the veggies and a spoonful of peanut sauce and the Sambol. Woof! They are light, crispy and full of flavor!



Printable Recipe
SUPER SIMPLE MEATLOAF - CHRISSY MITZEL, DIETITIAN
08/25/2009
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Super Simple Meatloaf

Serves 6

All you need:

2 lb. lean ground beef
1 cup quick oats
1/3 cup ketchup
1/4 cup chopped onion
1/4 cup chopped green pepper
1 large egg, slightly beaten
2 tablespoons Worcestershire sauce
2 teaspoons Mrs. Dash Table Blend seasoning
1/2 teaspoon pepper

All you do:

1. Preheat oven to 350 degrees
2. Combine ground beef, oats, ketchup, onion, green pepper, egg, Worcestershire sauce, Mrs. Dash seasoning and pepper; mix well.
3. Press into ungreased 9x5x3 inch loaf pan, or shape into 6 mini loaves and place in shallow baking pan. Bake 75 minutes (time may be less for mini loaves). Let stand 5 to 10 minutes before slicing.

Printable Recipe
SWISS SMOTHERED STEAKS
05/08/2009
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Swiss smothered Steaks

Round steak [about ¼ pound per person]
We are using 6 steaks
½ cup flour
1 ½ tsp salt
½ tsp fresh ground pepper
½ cup chopped celery
1 cup diced onion
2 cans diced tomatoes plain not seasoned
1/3 cup vinegar
1/3 cup brown sugar [you can substitute splenda]


Dredge the steak portions in the flour, salt and pepper. Brown the steaks in some oil in a heavy Dutch oven. When they are all browned on both sides remove them from the pot and add the onions and celery. Once the onions are wilted add the tomatoes and the vinegar/sugar mixture. Bury the steaks in the tomato mixture and cover and bake for 1 and ½ hour at 350.


Printable Recipe
TASTY PORK BITES - STACY MITCHELL, DIETITIAN
08/17/2009
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Tasty Pork Bites

All you need:
1lb. boneless pork loin. Cubed into 1" cubes

1c. salsa
1/4 c. peach preserves
2tbsp minced parsley

All you do:
1. Place pork in a skillet pan and stir to brown, about 3-4 minutes.
2. Add salsa, preserves and parsley to pan; lower heat, cook and simmer until tender, about 10 minutes.

Printable Recipe
THE BIG SANDWICH - FOOD GURU
04/27/2009
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The Big Sandwich

1 pound loaf Ciabatta bread
3 tablespoons mustard
3 tablespoons mayonnaise
2 teaspoons sriracha
½ pound ham, sliced thin
½ pound turkey, sliced thin
¼ pound salami, sliced thin
¼ pound pepperoni, sliced thin
6 slices Swiss cheese
6 slices provolone cheese
1/3 cup red onions, sliced
¼ cup red peppers, sliced

2 tablespoons pepperoncini
¼ cup green olives, sliced
2 cups iceburg lettuce, shredded
1 large tomato, sliced
2 tablespoons fresh basil, sliced
2 tablespoons fresh oregano, sliced
salt to taste
pepper to taste
½ cup olive oil
¼ cup red wine vinegar
8 ounces Italian dressing (instead of olive oil and vinegar)


Slice Ciabatta bread in half lengthwise. Make a mixture of mustard, mayo and sriracha. Spread it on the bread. Cut the meats and cheeses into long thin strips and place them into a bowl with sliced red onions, red peppers, pepperoncini and green olives.

Next, add shaved iceberg lettuce and add some sliced tomatoes. Season with fresh basil, fresh oregano, salt and pepper. Dress with good olive oil and red wine vinegar or use your favorite Italian dressing.

Mix well and pile on the bottom of the bread. Place the top on the bread. Use long frill picks to hold the sandwich together and serve. Your guests can slice off a chunk when they are ready.




Printable Recipe
THREE CHEESE CRUSTED FILET
06/18/2009
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Three Cheese Crusted Filet



6 oz filet

¼ cup Cabernet Sauce

2 oz Three Cheese Crust Mixture



Cabernet Sauce:

¼ cup cream

1 tblspn cabernet sauvignon wine

¼ tspn beef base

Combine all three ingredients in a sauce pan over medium heat. Stir until beef base is dissolved, turn heat to low until sauce reduces to a nice creamy consistency

Set aside



Three Cheese Crust

Makes enough for four filets

¼ cup parmesan cheese

¼ cup bleu cheese crumbles

¼ cup mozzarella cheese

2 tblspn panko (Japanese) bread crumbs

¼ cup butter, softened

Combining all cheeses in a mixing bowl, add softened butter and bread crumbs until all ingredients are incorporated. Allow mixture to sit at room temperature for about 30 minutes.



Grill filet to desired doneness, place 2 oz of cheese mixture on top of filet and place in a 350° oven for 2-3 minutes until cheese is melted and golden brown. Coat serving dish with ¼ cup cabernet sauce place steak on top, add desired starch and seasonal vegetable.



Printable Recipe
TOMATO PASTA WITH FETA - STEPHANIE GODKE
08/27/2009
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Tomato Pasta with Feta

2 lbs cherry or grape tomatoes
¼ cup olive oil
1 ½ tsp salt
½ tsp pepper
1/3 cup sliced olives
2 cloves minced garlic
1 pound cooked small pasta
1/2 cup crumbled feta cheese
½ cup small fresh mozzarella pearls or cubes.

Slice the tomatoes in half. Marinate in the olive oil, garlic, olives, salt and pepper. Let the tomatoes sit for about 30 minutes to 3 hours. Boil the pasta. Drain the pasta and put it back into the hot pot then add the tomatoes and the crumbled cheese. Toss lightly over the heat until the whole mixture is hot and melting. Serve with a topping of fresh parsley and a little fresh shredded Parmesan.


Printable Recipe
TUR-DUCK-EN - MONIKA SUDAKOV
11/17/2009
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Tur-Duck-en

Yields: Approx. 12-16 Servings

1 10 lb Tur-Duck-En
3-4 Tbl Extra Virgin Olive Oil
2 Tbl Salt
1 Tbl Pepper
1 Tbl Paprika
1 Tbl Garlic Powder
2 Tbl Herbes de Provence
1 Cup White Wine

Place Tur-duck-en in a roasting pan that has been greased with cooking spray. Drizzle one side of the tur-duck-en with 2 Tbl olive oil. Season with half of the salt, pepper, paprika, garlic powder and herbes de provence. Using your hands, rub spices all over that side of the meat. Turn roast over. Season the other side identically to the first side and turn back over so the fatty side of the roast is facing up. Pour wine into pan to soak roast. Roast can be seasoned up to 24 hours in advance. The seasonings should be put onto the roast at least 2-3 hours in advance and allowed to sit in the refrigerator. Turn the roast over at least once during marinating to make sure wine permeates roast evenly. Remove roast from the refrigerator approximately 30 minutes prior to roasting to allow the meat to come to room temperature. Preheat the oven to 350 degrees. Roast the tur-duck-en approximately 25 minutes per pound or until the roast temperature reaches 160 degrees at the thickest portion of the roast. Remove from the oven and cover with foil. Allow to rest covered in foil at least 20 minutes and up to an hour before serving.

Printable Recipe
VEGETABLE GREEK SANDWICH
05/19/2009
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Vegetable Greek Sandwich

You will Need:
One Onion, One Tomato, One Pepper, One Zucchini, One Cucumber, One Cup Leaf Lettuce, One small container of plain yogurt,small package of feta cheese,
and one package of pita bread. Oregano and basil

Grate cucumber and add plain yogurt in a bowl mix well. Add lemon juice to taste, set aside.


Chop onion, tomato, pepper and zucchini

In a skillet with a little bit of olive oil add onion, zucchini, pepper add basil and oregano to taste, and cook until tender add tomato the last few minutes just to heat up.

heat up pitas in oven.

spread cucumber sauce on pita add feta cheese and vegetable mixture and top with lettuce.


Printable Recipe
ZESTY GOLDEN CHICKEN - STACY MITCHELL, DIETITIAN
08/17/2009
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Zesty Golden Chicken

All you need:
4 100% natural boneless skinless chicken breasts
1/4 tsp chicken bouillon
1/2 c. water
1 tsp Italian seasoning
1/2 c. chopped onions
1 tbsp brown sugar
2 cloves garlic minced

All you do:
Place chicken breasts in a skillet pan on the stove. Add remaining ingredients. Cover pan and let simmer for 10-12 minutes till chicken is cooked.

MISCELLANEOUS

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4TH OF JULY GRILLED BALSAMIC VEGETABLES
07/01/2009
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4th of July Grilled Balsamic Vegetables
Ingredients
" 1 lb. white eggplant, quartered
" 1 lb. purple eggplant, quartered
" 1 lb. yellow squash, halved
" 1 lb. zucchini, halved
" 1/2 lb. green beans, trimmed
" 1/4 c. olive oil
" 2 T. balsamic vinegar
" 1/2 t. salt
" 1/2 t. pepper
Combine veggies in a large mixing bowl; set aside. Whisk remaining ingredients together; pour over veggies, tossing to coat. Place veggies, cut-side down if applicable on a hot grill; grill for 3 to 5 minutes. Turn; grill until tender, about 3 to 5 additional minutes. Makes 8 servings.


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BALSAMIC REDUCTION
07/20/2009
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Balsamic Reduction



Yields: ½ Cup



1 Cup Balsamic Vinegar



Place in a saucepan and bring to a boil. Reduce to a simmer and simmer uncovered until reduced by half. Cool and transfer to a squirt bottle for easy garnishing.



Printable Recipe
BLACK FRIDAY HASH - STEPHANIE GODKE
11/27/2009
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Black Friday Hash

2 cups turkey stock
3-4 cups of diced leftover turkey
1 cup diced sweet potatoes
1 cup diced red onion
3 peeled apples [tart is better]
3 TBS butter
2 tsp poultry seasoning
Eggs 2 per person

Melt the butter in a skillet. Add the onion, apples and sweet potatoes. Once the onion is translucent and the apples are softened add the stock and the turkey. Cook until the mixture is warm and season to taste. Cook the eggs [poach or fry over easy and top each serving with two eggs.

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CARAMELIZED BACON AND MAPLE BRUSSEL SPROUTS - MONIKA SUDAKOV
11/17/2009
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Caramelized Bacon and Maple Brussel Sprouts

Yields: Approx. 6-8 Servings

1 lb Brussel Sprouts, Tips cut off and loose leaves removed
6 bacon slices, chopped
3-4 Garlic Cloves, Minced
Kosher Salt and Freshly Ground Pepper
1/2 Cup White Wine
1/4 Cup Pure Maple Syrup

Place bacon slices in a large saute pan over medium heat. Cook until the bacon begins to crisp and the fat has rendered out of the bacon. Add the garlic and cook for one minute or until fragrant. Add brussel sprouts. Season with salt and pepper. Deglaze the pan with wine and bring to a boil. Cover and reduce to a simmer. Continue cooking for 10-15 mins or until the brussel sprouts are tender. Remove lid and increase heat to high. Continue cooking until all the liquid has evaporated. Add maple syrup and toss well to combine. Adjust seasoning to taste.

Printable Recipe
COCONUT SHAKE
07/22/2009
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Coconut shake:



All you need:

11 oz. of coconut water

1 cup cherry juice

1 scoop unflavored or vanilla protein powder

½ cup strawberries frozen

1 banana



All you do:

Add all ingredients together in a blender and blend until smooth.





Printable Recipe
CREAMED TURNIPS - JEFF GRUNDER
11/06/2009
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Creamed Turnips in a White Wine Cream Sauce topped with Cheddar Cheese

8 Cups of Cubed Turnips
1 large Onion diced
2 Stick of Butter
1 cup flour
1/2 cup of White wine
2 cups of reserved liquid- from turnips cooking
2 cups of milk
1 T Boetjes Mustard
Dash of Hot Sauce
Salt and Pepper
2 Cups of Cheddar Cheese - Shredded

In a large pot Cook Turnips covered in water along with the onion till cooked 3/4 the way. Strain turnips and reserve the liquid. In the same pot melt the butter over medium heat, add flour and whisk. after about 1 minute add the 2 cups of liquid, milk, white wine, hot sauce,boetjes, salt and pepper to taste whisk into a gravy like consistency. Place the turnips in a 9*13 casserole dish that has been strayed with non sick spray. Then add the sauce mixing in carefully and then top with cheese and bake for 30-45 minutes at 350 degrees.


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DIPS - STACY MITCHELL, DIETITIAN
12/31/2009
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Taco Dip
Serves 12.

1 (8oz) container Greek yogurt
1 tbsp taco seasoning
1 can black beans, drained
1 can diced tomatoes with chilies
1 avocado
1 lime juice
½ tsp garlic powder
Lettuce, shredded
Tomatoes, diced
Taco cheese

All you do:
1. Mix together Greek yogurt and taco seasoning.
2. In a blender, combine black beans, tomatoes, avocado, lime juice and garlic powder.
3. In an 8-by-8-inch dish, spread the yogurt mixture.
4. Top it with the black bean, tomato and avocado mixture.
5. Top it with lettuce, tomatoes and cheese.
6. Refrigerate dip until ready to serve.


Greek Party Dip

All you need:
1 (1 ounce) package Hidden Valley Ranch Dry Dip Mix
1 (16 ounce) container fat-free Stonyfield Oikos Greek Yogurt
1 red bell pepper, cut into long slices (for serving)
1 (16 ounce) bag baby carrots (for serving)
1 head broccoli, chopped into individual florets (for serving)
All you do:
1. Mix dry dip mix with yogurt. Refrigerate dip for at least 2
hours prior to serving
2. Serve dip with assorted vegetables


Printable Recipe
FOCACCIA - FOOD GURU
04/20/2009
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Focaccia

2 cups warm water (110 degrees F)
3 tablespoons dry yeast
¼ cup olive oil
¼ cup honey
1 tablespoon chopped garlic
¼ cup fresh basil, chopped
6 cups flour
2 teaspoons salt
1 tomato, cored, seeded and chopped
1/3 cup sliced black olives
1/3 cup red onion, diced
½ cup shredded parmesan cheese

In a large mixing bowl, place water, yeast, olive oil, honey, garlic and chopped basil; allow to sit for ten minutes to activate the yeast.

Add the flour and salt to the yeast mixture and mix to incorporate. Pour out into a lightly floured surface and knead for about ten minutes.

Place into a lightly oiled bowl and roll the dough around to coat with oil. Cover and let sit in a warm place until it has doubled in size, about one hour.

Punch dough down to remove the air. Split the dough in half and form it into two equal rounds. Place both on a greased baking pan. Rub the top of each round with olive oil and sprinkle with the chopped tomatoes, black olives, red onions, and parmesan cheese. Allow the dough to proof a second time. When the dough has risen to twice its original size, bake it in a 350 degree oven until golden brown and cooked evenly through.



Printable Recipe
GARLIC BEURRE BLANC - FOOD GURU
05/11/2009
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Beurre Blanc:
1/2 cup dry white wine (chardonnay)
1/4 cup chopped garlic
1/2 cup heavy cream
2 sticks unsalted butter
1 tablespoon chopped parsley
Kosher salt & Pepper to taste

Heat a sauce pan over medium high heat add ½ cup dry white wine, like chardonnay and ¼ cup fresh chopped garlic. Allow the wine to boil until it reduces by half it's volume. Then add one half a cup of heavy whipping cream and reduce this to half it's volume.
While this is happening slice two sticks of butter into chunks...

Once the cream is reduced by half, turn the heat down to low and slowly add the butter chunks one at a time whisking constantly with each addition. Once all the butter is added allow it to boil for about 10 seconds. Remove from the heat and pour immediately into a small bowl to cool slightly. Add fresh chopped parsley salt and pepper.



Printable Recipe
HARVEST BAKED ACORN SQUASH - BETH FREEHILL, DIETITIAN
10/05/2009
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Harvest Baked Acorn Squash

Prep Time: 20 min Total Time: 1 hr 15 min Makes: 4 servings

What You Need:
2 medium acorn squash (1-1/2 lb. each)
2 cups finely chopped apple
1/4 cup apple juice
1 Tbsp. margarine or butter, melted
1 Tbsp. brown sugar
2 tsp. lemon juice
1/2 tsp. ground cinnamon
32 WHEAT THINS Original Crackers, coarsely crushed
1/3 cup cranberries

Make It
PREHEAT oven to 400°F. Cut squash in half crosswise; remove seeds. Place, cut sides down, in 13x9-inch baking dish. Add enough water to fill dish 1/2-inch deep. Bake 40 to 45 minutes or until squash is tender. Remove squash from dish; cool slightly.
SCOOP cooked squash from shells into medium bowl, leaving 1/4-inch-thick shells; set shells aside. Add apples, apple juice, margarine, brown sugar, lemon juice and cinnamon to squash in bowl; mix until well blended. Stir in crackers and cranberries; spoon evenly into shells. Return, filled sides up, to baking dish.
BAKE 10 minutes or until heated through.


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HOW DO I KNOW WHEN MY STEAK IS DONE - FOOD GURU
05/27/2009
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How Do I Know When My Steak is Done?


First determine your goal: rare, medium or well done

Rare steak = 130 degrees or less and has a very red center
Medium rare steak = 140 degrees and is slightly less red
Medium steak = 150 degrees with a hot pink center
Well done steak = gray all the way through.

Rare steak has lost no juice, medium rare has lost 25% of its juice, medium about 50% and a well done steak has NO juice.


There are 3 ways to tell when steaks are done:

1. Thermometer, which doesn't always work correctly with small steaks on a hot grill
2. The hand and touch method: loose hand = rare, tight hand = medium, fist = well done
3. Watch the flow of the juices

As a steak cooks, the juices inside the cells heat up and begin to move around.
When the juices get to 140-degrees, the cells bust and the juices flow out of the steak.
This is called this bleeding.

When a steak begins to bleed it is medium rare. As temperature inside the steak heats up, it continues to bleed and it goes to medium, then well done.

If you want your steaks medium, just move them to a cooler part of the grill and let them sit for another couple minutes so more juice can leave. For a well done steak, just let the steak sit and bleed all the way out until there is no juice left.







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HOW TO COOK A STEAK - FOOD GURU
05/27/2009
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How to Cook a Steak

These techniques will work with any cut of meat suitable for grilling.

Allow the steaks to come to room temperature. A steak right out of the fridge is 40-dgerees and a room temperature steak is 70-degrees. These 30-degrees will make a BIG difference when cooking the steak. Rub the steaks with a little soy sauce. Soy sauce acts like a magnifying glass by maximizing the taste. Season the steaks with kosher salt, black pepper, red pepper, white pepper, garlic powder and onion powder.

Cook the steaks on the HOT part of the grill using a technique called 10-10-2-2.
Place the steak on the grill pointing at 10:00. The first flip still points at 10:00. On the second flip, change the position to point at 2:00. The final flip also points at 2:00. This ensures the steak will cook evenly in four different positions and keep the temperature consistent throughout the steak.

To add little charred crust to your steak, add a slice of butter to the top of the steak. This will kick up some flame and char the outside of the steak.

Serve the steak on a super hot plate to keep it warm and top it with a slice of butter, the butter will melt, taste great and make an awesome presentation.












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HOW TO COOK FISH - FOOD GURU
03/30/2009
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How to Cook Fish

Believe it or not, the simplest and easiest way to cook fish is in the oven.

Place a fresh piece of fish in a baking pan and coat it with either butter or olive oil.

Season it with salt and pepper or Food Guru Seafood Spice.

To add some zip, coat the top with pesto and a sprinkle of panko. Panko is crispy Japanese bread crumbs, and they're great for texture. Remember, great food is a blend of taste and texture.

When cooking fish in the oven, pour a few tablespoons of water in the pan with the fish.
The oven will absorb the water from the pan and the fish will stay moist and juicy.
If you don't add water to the pan, the oven will suck the moisture out of the fish and it will be dry.

Bake the fish in a 400-degree oven. The goal is to heat the water inside the cells of the fish.
A good way to tell if fish is cooked is to slide a knife or fork into the fish. If it slides in and out easily, it's done. If the center resists, cook it a little longer.

Never over cook fish. If you want a better tasting piece of fish today, cook it LESS than you did yesterday!

Serve fish with a light butter sauce like beurre blanc. Just make the Food Guru's Beurre Blanc recipe and add a few chopped tomatoes and some fresh basil leaves. Pour the sauce right over the fish.





Printable Recipe
HOW TO COOK FISH - FOOD GURU
06/16/2009
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How to Cook Fish

Believe it or not, the simplest and easiest way to cook fish is in the oven.

Place a fresh piece of fish in a baking pan and coat it with either butter or olive oil.

Season it with salt and pepper or Food Guru Seafood Spice.

To add some zip, coat the top with pesto and a sprinkle of panko. Panko is crispy Japanese bread crumbs, and they're great for texture. Remember, great food is a blend of taste and texture.

When cooking fish in the oven, pour a few tablespoons of water in the pan with the fish.
The oven will absorb the water from the pan and the fish will stay moist and juicy.
If you don't add water to the pan, the oven will suck the moisture out of the fish and it will be dry.

Bake the fish in a 400-degree oven. The goal is to heat the water inside the cells of the fish.
A good way to tell if fish is cooked is to slide a knife or fork into the fish. If it slides in and out easily, it's done. If the center resists, cook it a little longer.

Never over cook fish. If you want a better tasting piece of fish today, cook it LESS than you did yesterday!

Serve fish with a light butter sauce like beurre blanc. Just make the Food Guru's Beurre Blanc recipe and add a few chopped tomatoes and some fresh basil leaves. Pour the sauce right over the fish.





Printable Recipe
PANTRY SHELF LIFE
02/06/2009
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Pantry Shelf Life

Ground Spices 1 year from opening

Whole spices 3 years from opening

Herbs 1 year

Herb and spice blends 1 year

Extracts [except vanilla] 2 years

Vanilla gets better with age

Oil, seeds, nuts, and bread crumbs all go rancid very quickly.

Salad dressings are very stable but should not be kept over 3 months.

Don't store herbs and spices or oils over or near the stove or sink. Both places have too much heat and humidity. Do not pour from the containers into boiling pots of food….heat and humidity that you are letting into the jar or tin.

Light is also a problem so tins are better than glass jars. Re-hydrate dried herbs so that they don't take moisture out of the final product…and taste fresher.

Mark the date on your spices and herbs and extracts you will be surprised how long they have lived in your cupboards.



Printable Recipe
RASPBERRY ICED TEA MOJITO - FOOD GURU
06/23/2009
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Raspberry Iced Tea Mojito

¼ orange
¼ lime
¼ lemon
1 sprig mint
1 teaspoon granulated sugar
4-6 fresh raspberries
Ice
Ice Tea

Place lemon, lime and orange slices in a glass along with mint and sugar, muddle.
Add the raspberries, muddle lightly. Fill glass with ice and iced tea.



Printable Recipe
RHUBARB SAUCE FOR PORK OR POULTRY
06/04/2009
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Rhubarb Sauce for Pork or Poultry

1 cup sliced rhubarb
¾ cup water

Boil together until the rhubarb is soft


1 medium onion minced
1 clove garlic minced
1 TBS oil

Sauté until softened

Stir in ¾ cup brown sugar
½ cup corn syrup
2 TBS white wine vinegar
1TBS Dijon mustard
¼ tsp salt
1 TBS Worcestershire Sauce


Cook and stir together until smooth. Serve over roast pork or chicken.


Printable Recipe
SANTA SNACKS - ALLISON YODER, DIETITIAN
12/18/2009
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Santa Snacks

Christmas Package Cheese Snack
Source: Family Fun Magazine

Ingredients:
8 ounces of cream cheese (softened)
½ teaspoon dried dill
¼ teaspoon garlic powder
1/8 teaspoon salt
Scallion
Red bell pepper

Directions:
1. Mix the dried dill, garlic powder, and salt into the softened cream cheese.
2. Pack the mixture into a rectangular container lined with plastic wrap (you can reuse the cream cheese box).
3. Refrigerate it for at least 3 hours. Before serving time, set the unwrapped block of cheese on a platter and decorate it with a scallion bow and red pepper polka dots and gift tag.


Christmas Tree Edible Centerpiece
Source: Recipe Zaar
Serves: 20 - 30

Ingredients:
4 lettuce leaves (optional)
8 cups broccoli heads, blanched
1 cup petite carrots
4-8 cups grape tomatoes or cherry tomatoes
1 slice carrot (cut into a star shape)
Styrofoam cone
Toothpicks

Directions:
1. Place foam on a platter.
2. Using toothpicks, secure lettuce on foam just to cover.
3. Starting with the largest broccoli heads, place on foam starting at the base and work your way up securing with toothpicks.
4. Push ½ the carrots randomly into the foam.
5. Take the rest of the veggies and fill in the empty spots to brighten up the tree. Use toothpicks only if needed.
6. Top with the star carrot.
7. Serve with a dip of your choice.


Jelly Bean Christmas Trees
Source: Family Fun Magazine

Ingredients:
1 dozen 12-inch plastic decorating pastry bags (available at party supply stores)
4 cups green jelly beans
1 cup total yellow, white, and red jelly beans
Tape
12 brown pipe cleaners

Directions:
1. Place a few yellow jelly beans in the tip of the plastic decorating bag. Then carefully pour about 1/3 cup of green jelly beans into the bag. For lights and ornaments, you can mix the green jelly beans with yellow, white and red. For the tree's trunk, tape the bag shut and twist a brown pipe cleaner around the base. Trim off the excess plastic.


Festive Chex Mix® Wreath
Source: www.pillsbury.com
Serves: 12

Ingredients:
2 tablespoons butter or margarine
25 regular marshmallows
1 bag (8.75 oz) Chex Mix honey nut snack mix
¼ cup small green gumdrops, cut in half
¼ cup small red gumdrops, cut in half

Directions:
1. Spray large cookie sheet with cooking spray. In 4-quart saucepan, melt butter over low heat. Add marshmallows; cook, stirring constantly, until completely melted.
2. Stir in snack mix and red and green gumdrops until well mixed; pour onto cookie sheet.
3. Spray sheet of waxed paper with cooking spray. With paper, sprayed side down, and hands, shape mixture into wreath shape with 4-inch hole in center. Cool completely, about 45 minutes. To serve, cut into slices.


Crunchy the Snowman
Source: Family Fun Magazine

Ingredients:
Bag of 8-inch pretzel rods
1 cup white chocolate chips
Mini chocolate chips
Orange decorators' gel
Fruit leather (various colors)
Gummy rings
Gumdrops

Directions:
1. To make a batch, melt 1 cup of white chocolate chips in the top of a double boiler.
2. One at a time, dip one end of an 8-inch pretzel rod in the melted chocolate and use a plastic spoon or knife to spread the chocolate two thirds of the way down the rod.
3. Set the pretzels on a sheet of waxed paper and press on mini chocolate chips for eyes and buttons. Use orange decorators' gel to add a carrot nose.
4. When the chocolate has hardened, stand the pretzels in a mug or glass and tie on strips of fruit leather for scarves. For each hat, stretch a gummy ring over the narrow end of a gumdrop and secure it on the pretzel rod with a dab of melted chocolate.


Printable Recipe
SAUTED SWEET CORN WITH BASIL - JEFF GRUNDER
09/04/2009
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Sauted Sweet Corn with Basil

4 Ears of Corn
1/2 lb. of Smoky Bacon
1/4 Cup of Olive Oil
Salt And Pepper
1 Small Red Onion
1/2 Diced Green Pepper
Fresh Basil to taste

Saute Bacon till crisp and drain some of the grease from the pan- add onion, peppers, corn saute for about 5 minutes add the rest of the ingredients to taste.

Printable Recipe
SPICY CORN RELISH - JEFF GRUNDER
09/04/2009
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Spicy Corn Relish

8 ears of sweet corn
1 diced red pepper
4 cups of chopped cabbage
1/2 cup diced celery
1 cup of brown sugar
1 diced green pepper
1 diced red onion
2 cups vinegar
2 T mustard

Cut corn from the cob. Seed peppers and dice. Chop the cabbage. Dice the red onion. Mix all vegetables, and all other ingredients. Cook for 20 - 30 minutes or until tender. Pack in hot jars and seal.

Printable Recipe
SPINACH AND BACON MASHED POTATOES
05/08/2009
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Spinach and bacon Mashed Potatoes

4 cups of diced baby red skin potatoes

1 package of fresh baby spinach chopped

½ diced bacon fried to crisp

4 TBS butter

½ cup warm cream


Boil the potatoes in salted water until soft. Drain the potatoes and immediately add the butter, spinach and warm cream. Mash the potatoes until smooth and add salt and pepper to taste. Sprinkle the bacon over the top of the potatoes.


Printable Recipe
THE FOOD GURU'S SOUS VIDE TECHNIQUE
03/20/2009
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The Food Guru's
Sous Vide Technique
The concept of Sous Vide is to seal food in air tight packages and cook it gently and slowly under pressure. You may use a Food Saver or one of the new Zip Lock or Glad air tight sealers from your grocery store. This concept will allow you to prepare meals in advance, store them for up to 24-hours and cook them in your very own cryovac containers. With a little practice, you will become an expert in this style of cookery. THIS IS NOT A RECIPE… IT IS A TECHNIQUE IDEA TO GET YOU STARTED.
FRESH SALMON
2 filets fresh salmon
2 sprigs fresh dill
salt and pepper
CHICKEN BREAST
2 Chicken Breast
salt and pepper
Season chicken or fish lightly and place in a plastic cryo-bag, remove air from the bag, using whatever cryo-system you choose.
Heat water to 175-degrees - in a cooking vessel large enough to hold the salmon or chicken.
Use a digital thermometer to monitor the water temperature. Adjust heat source as necessary to maintain a constant 175-degrees. Do not allow water to Boil during the cooking process.
Place chicken or fish in water and cook for 5-7 minutes for salmon, 15 minutes for chicken. (approx)
The goal is to heat the water in the salmon to 140-degrees and the water in the chicken to 155-degrees.
Cooking times will vary depending on the thickness and weight of the fish or chicken. The best way to tell when they are cooked is observe the amount of liquid flowing from the meat into he sealed bag. When the liquid starts to flow from the meat… it's done. If all the liquid runs out of the meat… It will become dry and overcooked.
To keep foods warm until service add cold water to the cooking vessel to lower the heat to 140-degrees… The chicken or fish will hold in suspended animation for up to 30-minutes without over cooking.
Remember; This is a cooking concept, not an exact recipe… Play around with it and you may discover something awesome to add to your culinary repertoire!


Printable Recipe
TRUE HOSPITALITY ENTERTAINING - STEPHANIE GODKE
12/28/2009
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True Hospitality Entertaining - Stephanie Godke

Pizza Skewers

1 roll of refrigerated pizza dough

Marinara sauce
2 cups shredded mozzarella
½ cup parmesan cheese
¾ cup chopped pepperoni and sausage mixed
Chopped black olives
Olive oil infused with garlic

Open the dough and cut into triangles. Spread the pizza sauce or marinara onto the pizza dough and add some of the meat and cheese. Roll up around a skewer and brush with olive oil infused with garlic. Sprinkle with parmesan cheese and bake until golden. Great dipped into pizza sauce.


Easy Cheesy Poppy Seed Rollups

2 cans of crescent rolls

6 oz of softened cream cheese
1 TBS chopped chives
2 tsp dried parsley
2 cloves of minced garlic

1 egg slightly beaten with a tablespoon with water
1 TBS poppy seeds

Mix the cream cheese with the herbs and garlic. Place some of the cheese into the center of the roll and roll them up. Brush with egg and sprinkle with poppy seeds. Bake at 375 until golden brown.


Tator Tot and Lil Smoky Skewers

That's right just skewer them up and bake them. Dip into ketchup or B-B-Q sauce.

Herbed Cheese Balls

1 log of goat cheese
Minced fresh herbs like chives, basil, tarragon or oregano and some lemon zest. Roll the cheese into balls and roll the balls in the herbs and zest. Serve with warm toasted crostini.


Leftover Candy Pizza


1 refrigerated pizza dough

Brush the crust with butter and bake.
Spread the crust with Nutella and let the kids put chocolate candy on the crust. Bake for another 5 minutes to melt the candy and drizzle with white chocolate.


Pretzel Hugs

Little pretzels that are like a grid
Hugs candy
M & Ms candy

Lay out the pretzels and have the kids unwrap some Hugs candies. Melt the Hugs on the pretzels and then push an M&M into the melted chocolate.

Printable Recipe
TURKEY SANDWICH SPREADS - STEPHANIE GODKE
11/27/2009
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Turkey Sandwich Spreads


Cranberry Cream Cheese Spread

1 softened 8oz cream cheese
2/3 dried cranberries
1/3 cup orange marmalade
½ cup toasted chopped pecans

Mix in a food processor and serve at room temp.
_ _ _ _ _ _ _ _

Cranberry Mustard

1 can whole berry cranberry sauce
2/3 cup Dijon Mustard
½ tsp horseradish

Stir together and chill.
_ _ _ _ _ _ _ _

Really Different White B-B-Q Sauce

1 ½ cup mayo
¼ cup horseradish
1 TBS lemon juice
3 TBS white wine vinegar
¼ tsp salt
1 tsp white pepper
Mix together and chill.


SOUPS/SALADS

Printable Recipe
BAKED POTATO SOUP - JEFF GRUNDER
10/30/2009
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Baked Potato Soup

2 lbs of baby reds - quartered ½ lb of bacon -cut in ½ inch
1 onion- medium size - diced 4 stalks of celery -diced
4 cups of milk 4 cups of water
½ cup chicken base- 1 tsp salt
1 tsp black pepper ¾ c margarine
¾ c flour ¼ c chopped parsley
1 c whipping cream Shredded Colby, bacon bits, chopped green onion

Boil potatoes and set aside. In a large heavy pot, sauté bacon, onion, celery over a medium high heat till tender and brown. Drain ½ the grease from that pot. Then into the bacon, onion, celery add milk, water, chicken base, salt and pepper. Bring to and hot temperature - but don't boil. In a another pot melt margarine and add flour to make a roux. Mix well and allow to bubbly for about 1 minute. Add the roux to the hot milk mixture- whisk till thick. Stir in heavy cream, potatoes, parsley. Garnish with topping.

Printable Recipe
BEER AND CHEESE SOUP
03/11/2009
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Beer and Cheese Soup


3 Slices Applewood Smoked or Maple Flavored Thick Cut Bacon, cut into chunks

1 onion, diced

3-4 garlic cloves, minced

1 carrot, peeled and diced

1 celery stalk, diced

1 lg Russett potato, peeled and diced

Pinch Kosher Salt and Freshly Ground Pepper

1 Tsp Hot Hungarian Paprika

2 Bay Leaves

2 Tsps Herbes de Provence

1 Bottle Dark Beer

4 Cups Low-Sodium Chicken Broth

½ Cup Sour Cream

¾ Cup Aged Cheddar Cheese, Crumbled



Cook bacon in a medium soup pot over medium heat. Remove to paper towels to allow to drain. Add onion to bacon fat and sauté until translucent, approx. 4 mins. Add garlic and sauté until fragrant, one minute. Add carrots, celery and potato and sauté for an additional couple of minutes. Add spices and heat for one minute. Add beer. Bring to a boil and cook, uncovered, until reduced by half. Add chicken broth and bring to a boil. Cover and simmer on low for 45 mins. Remove bay leaves and puree with an immersion blender. Add sour cream and cheese and puree until smooth. Season to taste with salt and pepper. Serve with reserved bacon pieces and a dollop of sour cream.


Printable Recipe
CABBAGE SOUP
01/19/2009
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All you need:
1/2 head cabbage, chopped
1 can stewed tomatoes
4 ribs celery, chopped
1 envelope dry onion soup mix
5 large onions, chopped
1 large green bell pepper, chopped
1 can (46 oz.) V-8 juice
1 clove garlic, chopped

All you do:
Mix all ingredients together in a soup pot. Simmer for 1 hour.

Serves 12
Nutrition per serving: Calories 80, Fat 0, Saturated fat 0, Cholesterol 0, Sodium 590 mg, Carbohydrate 18 g, Fiber 3 g, Protein 3 g.
Daily Values: Vitamin A 30%, Vitamin C 110%, Calcium 8%, Iron 6%.
Source: www.hy-vee.com


Printable Recipe
CHICKEN SALAD - STACY MITCHELL, DIETITIAN
12/31/2009
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Chicken Salad


1/2 cup egg-less, vegan, light canola mayonnaise

1/2 cup non-fat Greek yogurt

1 teaspoon lemon zest

2 tablespoons white wine vinegar

2 tablespoons lemon juice

1/2 teaspoon cayenne pepper

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 cups cooked, shredded chicken

3/4 cup walnuts, toasted and coarsely chopped

1 cup thinly sliced celery

1 cup red grapes, halved

2 tablespoons minced green onions

2 teaspoons minced fresh tarragon leaves, optional

Butter lettuce or radicchio leaves, for serving

Fresh tarragon leaves, for garnish

Directions

1. In a large bowl, combine the mayonnaise, yogurt, lemon zest, vinegar, lemon juice, cayenne pepper, salt and pepper; whisk well. Add the chicken, walnuts, celery, grapes and green onion; toss to coat.

2. To serve, spoon the chicken salad into butter lettuce or radicchio leaves and garnish with a sprinkling of tarragon leaves, and serve immediately.

Printable Recipe
CHILLED SEAFOOD PESTO PASTA
06/12/2009
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Chilled Seafood Pesto Pasta
Source: Hy-Vee Test Kitchen

Serves: 4

All You Need:
1/3 cup Classico jarred tomato pesto sauce
1 tbsp. fresh lemon juice (reserve 1 tbsp. grated lemon peel)
8 oz pasta, cooked and drained
1 lb. bay scallops or shrimp, precooked
1 small green or yellow bell pepper, seeded and chopped
½ cup halved cherry tomatoes
¼ cup grated parmesan cheese
¼ cup toasted pine nuts
1 tbsp. grated lemon peel
¼ cup basil chiffonade*
Additional grated parmesan cheese, if desired

All You Do:
1. In a small bowl, stir together pesto sauce and lemon juice.
2. Rinse pasta in a strainer under cold water; toss until thoroughly cooled.
3. Combine seafood, bell pepper, cherry tomatoes, ¼ cup cheese, pine nuts, lemon peel and basil in a large bowl; add pesto mixture and toss to coat.
4. Top with additional parmesan cheese, if desired.
5. Refrigerate leftovers.

* To make basil chiffonade, remove stems from fresh basil leaves. Roll leaves in the width direction and cut in 1/8" sections across to create small basil "ribbons."


Printable Recipe
CORIANDER LIME VINAIGRETTE - FOOD GURU
06/10/2009
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Coriander Lime Vinaigrette
I use this recipe as a salad dressing and also as a sauce for fish. It's perfect on FRESH Mahi-Mahi. The whole coriander seeds in this recipe create "little flavor explosions" occasionally as you bite into the salad or fish. I use both the cilantro stems and leaves because the best flavor is in the stems.
2 limes, juice
2 tablespoons balsamic vinegar
1/2 cup olive oil
2 tablespoons red onion, minced
1/2 teaspoon red chili flakes
1/2 teaspoon black pepper
1 teaspoon garlic, chopped
1/2 teaspoon whole coriander seeds
1 tablespoon cilantro stems, chopped
1 tablespoon cilantro leaves, chopped
1 teaspoon kosher salt
Shake together all ingredients in a cocktail shaker. Refrigerate for 20 minutes to allow the flavors to marry. Dressing should hold in the fridge for up to 7 days.



Printable Recipe
CRANBERRY ORANGE TURKEY SALAD - STEPHANIE GODKE
11/27/2009
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Cranberry Orange Turkey Salad

2 large oranges segmented or 4-5 clementines
½ cup fresh cranberries coarsely chopped
¼ cup minced red onion
2 TBS sugar
2 TBS fresh lime juice
2 TBS olive oil
¼ tsp sea salt
½ tsp crushed red pepper flakes
Leftover turkey meat
Lettuce mix

Combine all the liquids together with the spices and salt. Stir in the red onion and whisk vigorously. Add the chopped cranberries and the orange segments. Stir in the turkey and put this mixture on the fresh greens.

Printable Recipe
FRENCH ONION SOUP - JEFF GRUNDER
10/30/2009
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French Onion Soup

Ingredients

Onions, 1/2' 5
Water 1/2 gallon
Burgundy 1 cup
Butter 2 oz
Beef Base 4 oz
Brown sugar 1/4 cup

Slice onions
Coat pan with butter and turn to high. Add onions.
Lightly add sugar and beef base to halfway caramelize onions.
Add remaining ingredients. Simmer until onions are tender.

Eat up!

Printable Recipe
FRUITS AND NUTS SALAD
05/08/2009
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Fruits and Nuts Salad

Baby bib lettuce torn
Sliced fresh strawberries
Sliced almonds toasted
Fresh orange sections
Fresh grapefruit sections


Orange vinaigrette:

1/3 cup fresh squeezed orange juice
½ tsp fresh grated ginger
2 TBS Champagne vinegar
¼ cup light olive oil
Sprinkle of sugar to taste
Dash of salt to taste



Printable Recipe
GRILLED CAESAR SALAD
04/22/2009
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Grilled Caesar Salad

Source: Janet Macon, dietitian at the West Locust Hy-Vee in Davenport, IA.

Serves: 4



All You Need:

2 hearts of romaine

2 tbsp olive oil

Freshly ground salt and pepper, to taste

½ cup Cardini light Caesar salad dressing

Freshly squeezed lemon juice, to taste

½ cup grated Parmigano-Reggiano cheese



All You Do:

Cut romaine hearts in half lengthwise and brush cut sides lightly with olive oil; season with salt and pepper. Grill cut-sides-down (cover if using a gas grill, until grill marks just appear) about 2 minutes. Remove from grill. Remove the lettuce to a cutting board; cut crosswise into 2-inch-wide strips and transfer to a serving bowl. Toss to coat with Caesar dressing and lemon juice. Garnish with Parmigiano-Reggiano.





Printable Recipe
GRILLED PORTABELLA WITH FONTINELLA - JANET MACON, DIETITIAN
09/24/2009
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Grilled Portabella with Fontinella

All You Need:

1 large portabella mushroom, stem removed
1 tsp olive oil
dash salt
1 Tbsp chopped fresh parsley
1 Tbsp Kraft olive oil mayonnaise
dash cayenne pepper
1 Arnold Select/Oroweat Sandwich Thins roll or Pepperidge Farm Deli Flats roll
2 ounces Stella brand Fontinella cheese, grated
1 thick slice red onion, all rings intact
1 large slice tomato
1/2 cup shredded lettuce

All You Do:

1. Brush both sides of the mushroom with oil and sprinkle with salt and parsley. Gently rub the seasonings into the mushroom; set aside.

2. In a small cup or bowl, season mayonnaise to taste with cayenne pepper. Mix well and set aside.

3. Heat a skillet or grill surface to medium high; spray with non-stick cooking spray. Place roll halves in the pan with the cut sides down. Toast lightly. Remove to serving plate.

4. Place onion and mushroom in the skillet or grill. Cook for 3 to 5 minutes on each side.

5. Top mushroom evenly with cheese. Cook for another 5 minutes, or until cheese has softened.

6. Place mushroom on the bottom half of the roll. Top with onion, tomato, and lettuce. Spread the top half of the roll with seasoned mayonnaise and add to top of sandwich. Serve warm.

Printable Recipe
HONEY-MINTED GRAPES WITH YOGURT - VALERIE WHEATLEY, DIETITIAN
08/26/2009
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Honey-Minted Grapes with Yogurt

Serves 4

Ingredients:
1 bunch green seedless grapes (about 40 to 50 grapes)
1/2 cup honey
2 tbsp lime juice
2 tbsp fresh mint, finely chopped
1/2 cup plain yogurt

Preparation
1. Wash and stem the grapes. Place them in a bowl.
2. Combine the honey, lime juice, and 1-1/2 tablespoons of the mint. Pour this over the grapes, mix well, and refrigerate for several hours or overnight.
3. Divide the grapes among 4 stemmed dessert or sherbet glasses. Top each serving with 2 tablespoons of yogurt. Sprinkle the remaining chopped mint on top as a garnish (or garnish with a thin round of fresh lime).


Printable Recipe
IMITATION CRAB AND SHRIMP SALAD
02/16/2009
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Imitation Crab and Shrimp Salad
________________________________________
Source: Carrie Leftwich and Janet Macon of the Davenport Hy-Vee #5 store
Serves: 10

All you need:
1 pound imitation crab, shredded
1 pound salad shrimp
1 jar (15 ounces) Jimmy's fat-free coleslaw dressing
1 can (8 ounces) Hy-Vee pineapple tidbits, drained
1 bunch green onions, sliced
½ cup diced bell pepper

All you do:
1. Mix all ingredients.
2. Chill for 3 to 4 hours before serving.
3. Store salad in refrigerator.


Printable Recipe
ITALIAN SAUSAGE MEATBALL SOUP - JEFF GRUNDER
10/16/2009
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Italian Sausage Meatball Soup

1 lb Italian Sausage
¼ cup minced Red onion
½ cup parmesan cheese
½ cup bread crumbs
1 large egg
¼ cup minced green Pepper
2 cloves garlic- minced
2 Tablespoons milk
2 Tablespoons olive oil

32 oz. box of Chicken stock plus 1 cup of water
1 can diced tomatoes with chilies
1 Tablespoon cumin
1 tablespoon fresh thyme
1 cup diced carrots
1 cup diced celery
1 cup chopped cabbage
¼ cup grated Parmesan cheese
Salt and Pepper to taste
20 croutons

Combine all above ingredients, except olive oil in a bowl. Make that mixture into 1 inch meatballs, sauté in large pot with olive oil-Then-In the same pot you sautéed the meatballs deglaze this pot with chicken stock. Then add other ingredients, cook for 30-40 min. till vegetables are tender. Finish in a bowl with croutons and Parmesan cheese.


Printable Recipe
LAYERED LETTUCE SALAD
06/23/2009
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1 cup mayonnaise
3Tbsp grated Parmesan cheese
2 Tbsp sugar
1 medium head califlower
1 medium head lettus torn into bite size pieces
1 medium red onion, thinly sliced
1/2 cup bacon bits or bacon

In a small bowl, stir together first three ingredients for dressin; set aside. Layer remaining ingredients in a large salad bowl. Pour on dressing; refrigerate. Toss just before serving

Printable Recipe
MOROCCAN RELISH
01/07/2009
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½ Red Onion, Diced

Handful Grape Tomatoes

1 English Cucumber, Peeled, Seeded and Diced

1 Green Bell Pepper, Seeded and Diced

2-3 Cloves Garlic, Minced

Kosher Salt and Freshly Ground Pepper

1 tsp ground cumin

1 tsp Hungarian Paprika

3-4 Tbl Extra Virgin Olive Oil

2-3 Tbl Red Wine Vinegar

3 Cups Mixed Greens



Combine veggies in a mixing bowl. Drizzle with oil and vinegar. Season to taste with salt, pepper, cumin and paprika. Allow to marinate at least one hour or overnight before serving. Serve at room temperature.

Printable Recipe
ORIENTAL DRESSING
05/06/2009
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Oriental Dressing (Similar to Applebee's Asian Oriental Chicken Salad)

All you need:

3 tbsp honey

1 1/2 tbsp rice wine vinegar

1/4 c. fat free mayonnaise

1 tsp Dijon mustard

1/8 tsp sesame oil

All you do:

1. Blend all ingredients together.


Printable Recipe
PALM BUTTER SOUP
02/17/2009
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Palm Butter Soup
1-2 lbs. chicken or beef
Seasoned salt (other seasonings as desired)
1 can palmnut cream concentrate (sauce graine made from palm tree nuts)
1 cube of Maggi bouillon
8 cups of water


Cube and season the meat. Place in a pot with a little bit of water; cook over medium heat until tender. Heat the water and pour the palmnut concentrate into the water. Add the bouillon. Boil for 30 minutes; skim off any oil that rises to the top. Pour water/palmnut liquid over the meat, careful not to add any sediment found at the bottom of the pan. Simmer for 15 minutes. Serve with rice or fufu.


This number of servings can be adjusted in size by varying the amount of meat and using the small or large can of palmnut cream, as desired. Both the palmnut cream and Maggi bouillon can be found in the local African market.

Printable Recipe
PEAR AND CELERY SALAD
03/24/2009
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Pear and Celery Salad

4 stalks celery diced
2 TBS champagne vinegar
2 TBS honey
¼ tsp salt
3 diced ripe pears
¾ cup diced mild white cheese [brie or havarti]
½ cup toasted and chopped pecans
Red leaf lettuce

Whisk together the vinegar, honey and salt. Toss the dressing with the other ingredients. Both of these salads work well with lemon muffins or banana nut bread.


Printable Recipe
RASPBERRY-CHICKEN SALAD
03/24/2009
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Raspberry-Chicken Salad

¼ cup raspberry preserves without seeds
2 TBS olive oil
1 TBS white wine vinegar
1tsp Dijon Mustard
Salt and pepper to taste
3 TBS diced green onions
1 cup fresh raspberries
4 cups of diced chicken breast
Baby Bibb lettuce


Whisk together the preserves, oil, vinegar, mustard, salt and pepper. Gently stir in the scallions and chicken. VERY gently toss the raspberries on the top. Serve with bib lettuce.


Printable Recipe
SANTA FE SOUP
06/15/2009
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Santa Fe Soup
Serves 4
Ingredients:
2 lbs Ground beef
2 cans white corn
1 onion
2 cups water
1 pkg Ranch Dip Mix
1 can diced Tomatoes
2 pkg Taco seasoning
1 can Black Beans
1 can Rotel Tomatoes
1 can Pinto Beans
1 can Red Beans

Directions:
1. Brown ground beef and chopped onion. Drain.
2. Add all other ingredients (drain the corn).
3. Simmer for 2 hours.


Printable Recipe
SMOKED SALMON SALAD
02/26/2009
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smoked salmon salad
Station:


2oz- smoked salmon
4- grilled asparagus spears
1oz- sun dried tomato jullienne cut
6 ea- grape tomatoes ,halves
1tbl- pecans ,toasted
4 ea-red onion rings
4oz- spring mix
dressing
2 oz-olive oil
juice from1/2 lemon
1/2 tsp dijon mustard
salt , pinch
pepper , pinch
1/2 tsp- balsamic vinegar

Method of Preparation

in small bowl whip together dressing wisking olive oil in slowly to incorperate

in large bowl place greens and top with all ingredients
drizzle in dressing tossing to incorperate place on salad plate pulling
most of the leaf out first and garnishing with larger pieces of salmon and tomatoes






Printable Recipe
SOUTHWESTERN TILAPIA CHOWDER
02/16/2009
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Southwestern Tilapia Chowder
________________________________________
Modified from www.Hy-Vee.com by Carrie Leftwich and Janet Macon of Davenport Hy-Vee #5 store.
Serves 4

All you need:

1 (10.75 ounce) can cream of Hy-Vee 98% fat free cream of celery condensed soup
1 c. Hy-Vee half-and-half
1/2 c. Hy-Vee frozen whole kernel corn
1/4 c. finely chopped green bell pepper
2 raw tilapia fillets, cut into 1-inch pieces (about 10 ounces total)
½ tsp cumin
¼ cup chopped fresh cilantro
1 Roma tomato, seeded and finely chopped

Garnishes, optional
2 tbsp finely chopped green onion
1 slice turkey bacon, crisp-cooked and crumbled

All you do:
1. In a slow cooker, combine soup, half-and-half, corn, bell pepper, tilapia and cumin. Cook over low heat 4-6 hours. Stir in chopped cilantro and tomatoes prior to serving.
2. Ladle chowder into 4 soup bowls. Sprinkle with green onion, tortilla strips and cheese. Serve immediately.


Printable Recipe
SPICY TOMATO & CHOCOLATE SOUP
07/20/2009
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Spicy Tomato & Chocolate Soup



Yields: Approx. 6-8 Servings



2 Tbl Extra Virgin Olive Oil

2 Tbl Unsalted Butter

1 Onion, Diced

3 Cloves Garlic, Minced

2 Carrots, Peeled and Diced

2 Celery Stalks, Diced

1 Cup Sun-Dried Tomatoes, Sliced

Kosher Salt and Freshly Ground Pepper to Taste

3 Tbl Harissa (North African Chili Paste)

2 tsps Hungarian Paprika

2 tsps ground Cumin

1 tsp ground Coriander

½-3/4 cup Dry Sherry or White Wine

1-28 oz Can Diced Tomatoes

4 Cups Chicken Broth

¼ Cup Cilantro, Chopped

¼ Cup Italian Parsley, Chopped

3-4 oz Bittersweet Chocolate

2 Tbl Honey or to Taste

Queso Fresco, Goat Cheese or Crème Fraiche to Garnish



Heat oil and butter in a stock pot over medium high heat until butter melts. Add onion and sauté until translucent, approx. 5 mins. Add garlic, carrots, celery and sun dried tomatoes. Season with salt, pepper, harissa, paprika, cumin and coriander. Saute for a couple of minute to toast spices and soften vegetables. Add wine and continue cooking on high until all of the liquid has evaporated. Add tomatoes and chicken broth. Bring to a boil. Cover and reduce heat to a simmer. Cook for 45 mins or until the vegetables are tender. Pass soup through a food mill to puree and remove any large particles. Return soup to pot and place over low heat. Add parsley and cilantro. Add chocolate and enough honey to balance acidity. Adjust seasoning to taste. Serve hot, garnished with queso fresco, fresh goat cheese or crème fraiche.



Printable Recipe
SPICY TOMATO & CHOCOLATE SOUP - MONIKA SUDAKOV
08/10/2009
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Spicy Tomato & Chocolate Soup


Yields: Approx. 6-8 Servings


2 Tbl Extra Virgin Olive Oil

2 Tbl Unsalted Butter

1 Onion, Diced

3 Cloves Garlic, Minced

2 Carrots, Peeled and Diced

2 Celery Stalks, Diced

1 Cup Sun-Dried Tomatoes, Sliced

Kosher Salt and Freshly Ground Pepper to Taste

3 Tbl Harissa (North African Chili Paste)

2 tsps Hungarian Paprika

2 tsps ground Cumin

1 tsp ground Coriander

½-3/4 cup Dry Sherry or White Wine

1-28 oz Can Diced Tomatoes

4 Cups Chicken Broth

¼ Cup Cilantro, Chopped

¼ Cup Italian Parsley, Chopped

3-4 oz Bittersweet Chocolate

2 Tbl Honey or to Taste

Queso Fresco, Goat Cheese or Crème Fraiche to Garnish


Heat oil and butter in a stock pot over medium high heat until butter melts. Add onion and sauté until translucent, approx. 5 mins. Add garlic, carrots, celery and sun dried tomatoes. Season with salt, pepper, harissa, paprika, cumin and coriander. Saute for a couple of minute to toast spices and soften vegetables. Add wine and continue cooking on high until all of the liquid has evaporated. Add tomatoes and chicken broth. Bring to a boil. Cover and reduce heat to a simmer. Cook for 45 mins or until the vegetables are tender. Pass soup through a food mill to puree and remove any large particles. Return soup to pot and place over low heat. Add parsley and cilantro. Add chocolate and enough honey to balance acidity. Adjust seasoning to taste. Serve hot, garnished with queso fresco, fresh goat cheese or crème fraiche.


Jeff and Monika Sudakov
Innkeepers
Chestnut Street Inn
www.chestnut-inn.com

Printable Recipe
TABLESIDE CAESAR SALAD - FOOD GURU
03/23/2009
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Tableside Caesar Salad

1 head romaine lettuce
2 whole anchovy filets or 1 teaspoon anchovy paste
2 garlic toes
¼ cup extra virgin olive oil
1 lemon, juiced
½ teaspoon Worcestershire
1 teaspoon cider vinegar
¼ cup mayonnaise
salt and pepper to taste
1 tablespoon Dijon mustard
1 tablespoon parmesan cheese
fresh ground black pepper to finish
1 tomato, quartered



Wash the romaine and remove the outer leaves. Slice off the end and dry each of the leaves with a paper towel so the dressing will stick. Cut the romaine into one inch, "bite sized", pieces and store in the fridge.

Dressing
Combine anchovies or anchovy paste with the garlic and mince together with two forks. Add extra virgin olive oil and stir. Next, add the lemon juice, Worcestershire sauce, cider vinegar, mayonnaise, Dijon mustard, salt and pepper. Mix well to combine all the ingredients.

Mix the dressing with the romaine. Place on a large serving plate and garnish with a few fresh tomato wedges. Shave parmesan cheese over the top and finish with homemade croutons.














Printable Recipe
TABOULEH - FOOD GURU
06/10/2009
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Tabouleh

1 cup cous cous
1 cup tomatoes, chopped
½ cup green onions, sliced
1 teaspoon garlic, chopped
1 tablespoon fresh mint, chopped
1 tablespoon parsley
1 teaspoon salt
1 teaspoon pepper
juice of one lemon
2 tablespoons olive oil


Place cous cous in a large bowl and pour 1 ½ cups of boiling water over the grains. Keep covered and stir occasionally until the cous cous absorbs all the liquid.

Allow this to cool to room temperature and fluff occasionally to release the heat.
Add flavor using, chopped tomatoes, sliced green onions, chopped garlic, fresh mint,
parsley, salt, pepper, fresh lemon juice and olive oil. Toss and serve as a side dish
or make it a meal in a bowl with romaine leaves.




Printable Recipe
TURKEY POSOLE STEW - STEPHANIE GODKE
11/27/2009
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Turkey Posole Stew

2 TBS olive oil
1 small can diced green chilies
1 large red onion diced
1 large can diced tomatoes
3 cloves garlic minced
1 large can white hominy drained and rinsed
4 cups turkey stock [chicken if you do not have turkey]
1 cup beer
3 cups diced cooked turkey [or chicken]
1 tsp sea salt
¼ cup chopped cilantro
1 bunch green onions chopped
2 limes wedged

Put the oil in the soup kettle and sauté the red onion until translucent. Add the turkey leftovers and the stock. Stir in the tomatoes, hominy, diced green chilies and beer. The stew can be thickened if you like with slurry of cornstarch and water or some flour tortillas cut into small squares. Top with diced green onions and cilantro. For more heat add cumin and/or crushed red peppers.


Printable Recipe
ZESTY ITALIAN PASTA SALAD - VALERIE WHEATLEY, DIETITIAN
08/26/2009
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Zesty Italian Pasta Salad

Serves 18; Source: Stacy Mitchell, Bettendorf

All you need:
16 ounces plain Hodgson Mills® flax rotini pasta, uncooked
2 whole green bell peppers, seeded and chopped
1 large cucumber
1 jar (8 oz) pimientos, chopped
2 Tbsp ½ tsp Truvia - sugar substituted
1/3 c. olive oil
1 1/4 c. white vinegar
1 tsp pepper
2 tsp garlic powder
2 tbsp Italian seasoning
1 bag Cascadian Farms® Edamame

All you do:
1. Cook rotini pasta according to package directions until tender. Drain.
2. Meanwhile, chop green pepper. Cut cucumber in fourths lengthwise and then into 1/4-inch-wide slices.
3. Combine cooked pasta, edamame, green pepper, cucumber and pimiento.
4. In separate bowl, mix together sugar, olive oil, vinegar, garlic powder, pepper and Italian seasoning. Mix thoroughly.
5. Pour dressing mixture over pasta/vegetable mixture.
6. Chill for 3 hours in refrigerator before serving.
7. Store salad in refrigerator.

Nutrition information per serving: Calories: 180, Carbohydrate: 39 g, Cholesterol: 0 mg, Dietary Fiber: 2 g, Fat: 5g, Saturated Fat: 0 g, Trans Fat: 0 g; Protein: 7 g, Sodium: 35 mg, Sugar: 12 g

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