2011 KWQC-TV6 Recipes
This page was updated December 30, 2011 at 16:59

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  05/13/2011     
  10/03/2011    BUTTERNUT SOUP - JEFF GRUNDER 
  08/22/2011    CHICKEN WITH CHAMPAGNE WHITE CHOCOLATE SAUCE - CHEF MONIKA SUDAKOV 
  08/25/2011    RIMMING SPICE MIX- STEPHANIE GODKE 
  10/11/2011    SAUCE ALLA PIZZAEOLA FROM NAEPOLITANO - CHEF MONIKA 
  10/03/2011    SOUTHWEST BURGER - JEFF GRUNDER 
APPETIZERS/BEVERAGES
  12/30/2011    ALMOND CHEDDAR APPETIZERS - JEFF GRUNDER 
  11/01/2011    AUTUMN ROSE - RYAN BURCHETT, MISSISSIPPI RIVER DISTILLING CO. 
  07/13/2011    BANANA SPLIT MIX-IN - CHRISSY MITZEL 
  08/22/2011    BERRY BLAST YOGURT CONES - NIKKI PUTNAM, HY-VEE DIETITIAN 
  08/30/2011    BLACK SOY BEAN AND CORN SALAD - JANET MACON 
  12/30/2011    BLOODY MARY MIX - JEFF GRUNDER 
  07/13/2011    BLUEBERRY WHEY SMOOTHIE - CHRISSY MITZEL 
  08/30/2011    BLUEBERRY-CLEMENTINE SALSA - JANET MACON 
  09/30/2011    CHARRED ONIONS AND PEPPERS - JEFF GRUNDER 
  12/30/2011    CHOCOLATE COVERED RASPBERRY MARTINI- NICK COX 
  12/14/2011    CHURRO RECIPE - CINDY ANDERSON 
  05/03/2011    CRAB QUESADILLA - MONIKA SUDAKOV 
  08/22/2011    EDIBLE VEGGIE BOWLS - NIKKI PUTNAM, HY-VEE DIETITIAN 
  12/30/2011    GORGONZOLA AND TAPENADE BRUSCHETTA - CHEF MONIKA SUDAKOV 
  10/03/2011    GRUNDER'S REALLY GOOD SALSA - JEFF GRUNDER 
  12/30/2011    HOLIDAY SANGRIA - NICK COX 
  07/26/2011    HOMEMADE SPORTS DRINK - MOLLY SHATTUCK - HY-VEE DIETITIAN 
  11/22/2011    HOSTESS GIFTS AND NIBBLES BEFORE THE FEAST - STEPHANIE GODKE 
  11/23/2011    HOT SPICED WINE 
  01/04/2011    HUNGARIAN STYLE DEVILED EGGS- MONIKA SUDAKOV 
  12/09/2011    IRISH DOG CHOCOLATE BROWNIES - KELLY DUCEY 
  12/09/2011    IRISH DOG HOLIDAY COCKTAIL WEENIES - KELLY DUCEY 
  09/30/2011    IRON SKILLET FRIED SWEET POTATOES - JEFF GRUNDER 
  08/30/2011    ITALIAN TOMATO AND CORN SALAD - JANET MACON 
  08/22/2011    MINI PIZZA BAGELS - NIKKI PUTNAM - HY-VEE DIETITIAN 
  11/01/2011    MISSISSIPPI NIGHT - RYAN BURCHETT, MISSISSIPPI RIVER DISTILLING CO. 
  09/30/2011    MUSKMELON MARTINI - JEFF GRUNDER 
  07/13/2011    PROTEIN-PACKED RASPBERRY SHAKE - CHRISSY MITZEL 
  08/31/2011    QUESO FUNDIDO - NICK COX 
  05/26/2011    STRAWBERRY SALSA 
  09/30/2011    STRAWBERRY WATERMELON MARGARITA - JEFF GRUNDER 
  06/27/2011    SUN DRIED TOMATO HUMMUS - CHEF MONIKA SUDAKOV 
  07/19/2011    WATERMELON COCKTAIL - NICK COX - THUNDER BAY GRILLE 
  06/27/2011    WATERMELON GRANITA - HY-VEE DIETITIAN NIKKI PUTNAM 
  12/30/2011    WHITE BEAN DIP - CHEF MONIKA SUDAKOV 
  11/01/2011    WHITE RUSSIAN (THE MISSISSIPPI RIVER DISTILLING WAY) - RYAN BURCHETT, MISSISSIPP 
  07/19/2011    WHITE SANGRIA - NICK COX - THUNDER BAY GRILLE 
BREADS
  12/07/2011    BANANA AND CREAM CHEESE STUFFED CINNAMON ROLLS WITH CANDIED BACON-BRANDON ZAWADA 
  03/10/2011    LENTIL OAT LOAF - VALERIE WHEATLEY, DIETITIAN 
  04/01/2011    SOUR CREAM BLUEBERRY MUFFINS - KAREN DAVIS 
DESSERTS
  08/25/2011    APPLE, ONION AND GRUYERE TART - STEPHANIE GODKE 
  02/08/2011    BALSAMIC STRAWBERRIES WITH RICOTTA CREAM- NICOLE STAHR 
  08/09/2011    BEARNAISE SAUCE INSPIRED BY JULIA CHILD - CHEF MONIKA SUDAKOV - CHESTNUT STREET 
  08/31/2011    BERRY PARFAIT - NICK COX 
  11/08/2011    CANDIED NUTS- MOLLY SHATTUCK 
  11/01/2011    CANDY BAR PUFFS - STEPHANIE GODKE 
  08/25/2011    CARAMEL APPLE CAKE - STEPHANIE GODKE 
  08/05/2011    CHOCOLATE HEAVEN CUP CAKES - STACY MITCHELL 
  08/05/2011    CHOCOLATE HEAVEN MILK SHAKE - STACY MITCHELL 
  07/19/2011    GARAMEL APPLE SMORE - DAWN BLOCKLINGER 
  07/19/2011    GRASSHOPPER SMORES - DAWN BLOCKLINGER 
  08/09/2011    GRILLED PINEAPPLE AND PEACHES WITH ICE CREAM RUM SAUCE - JEFF GRUNDER 
  11/01/2011    MERINGUE COOKIES - STEPHANIE GODKE 
  11/01/2011    PEANUT BUTTER AND CANDY BAR MIDDLE CAKE - STEPHANIE GODKE 
  11/08/2011    PUMPKIN MOUSSE - MOLLY SHATTUCK 
  11/09/2011    PUMPKIN MUFFINS - STEPHANIE GODKE 
  09/14/2011    SPICED SQUASH MUFFINS - VALERIE MORFORD 
  08/09/2011    STRAWBERRY MOUSSE OR MOUSSE AUX FRAISES - CHEF MONIKA SUDAKOV - CHESTNUT STREET 
  07/19/2011    TROPICAL OASIS S'MORE - DAWN BLOCKLINGER 
  11/08/2011    VANILLA SPRITZ COOKIES - MOLLY SHATTUCK 
  08/25/2011    VODKA FLAMBÉ APPLE TOPPING - STEPHANIE GODKE 
ENTREES
  01/12/2011    ARUGALA SALAD AND PESTO PIZZA - MOLLY SHATTUCK, DIETITIAN 
  06/27/2011    BACKYARD CHICKEN BURGERS - STACY MITCHELL HY-VEE DIETITIAN 
  11/07/2011    BAKED POTATO SOUP - JEFF GRUNDER 
  09/30/2011    BARBEQUE - SPICE RUBBED FLAT IRON STEAK - JEFF GRUNDER 
  10/14/2011    CARAMEL APPLE BACON SEASONAL PORK LOIN - JEFF GRUNDER 
  07/19/2011    CHICKEN BACON CILANTRO - NICK COX - THUNDER BAY GRILLE 
  10/26/2011    CHIPOTLE BUTTER GRILLED CHEESE CROSTINI - BRANDON ZAWADA 
  08/31/2011    CHIPOTLE CHICKEN PASTA 
  10/26/2011    CHORIZO AND PUMPKIN SOUP - BRANDON ZWADA 
  11/21/2011    COWBOY CASSEROLE 
  06/27/2011    COWBOY CAVIAR - HY-VEE DIETITIAN NIKKI PUTNAM 
  04/11/2011    CREAMY SCRAMBLED EGGS- STEPHANIE GODKE 
  08/10/2011    GRILLED CHOPS WITH APRICOT STONE GROUND MUSTARD - JEFF GRUNDER 
  07/27/2011    GRILLED SHRIMP WITH A CHILI GARLIC BUTTER - JEFF GRUNDER 
  01/07/2011    HERB CRUSTED CHOPS - JEFF GRUNDER 
  02/25/2011    HERB CRUSTED TURKEY TENDERLOINS- JEFF GRUNDER 
  12/09/2011    IRISH DOG TACO CHILI - KELLY DUECY 
  02/23/2011    MEDITERRANEAN CHICKEN OF LOVE - ROBERT LEWIS 
  11/09/2011    PUMPKIN MAC & CHEESE- STEPHANIE GODKE 
  10/11/2011    RAGU BOLOGNESE - CHEF MONIKA SUDAKOV 
  11/21/2011    ROASTED EYE OF ROUND WITH SEASONAL HERBS- CHEF BRANDON ZAWADA, HY-VEE 
  11/03/2011    ROASTED PORK TENDERLOIN WITH A CRANBERRY CITRUS SAUCE - JEFF GRUNDER 
  04/14/2011    SALMON WITH PEACH SALSA - BETH FREEHILL, DIETITIAN 
  01/10/2011    SAUSAGE AND POTATOES- WIDE RIVER WINERY 
  08/22/2011    SHRIMP WITH CHIPOTLE CHOCOLATE SAUCE - CHEFF MONIKA SUDAKOV 
  03/22/2011    SPICY TERIYAKI SKIRT STEAK 
  08/25/2011    THE BARON'S MEATBALLS - STEHPANIE GODKE 
  11/09/2011    WIDE RIVER WHEAT PORK AND APPLES - STEPHANIE GODKE 
MISCELLANEOUS
  11/23/2011    ALMOND AND SAUSAGE DRESSING - THERESA BRYANT 
  11/04/2011    BANANA NOG - JANET MACON 
  01/26/2011    BROILED GRAPEFRUIT - KRISTEN DECKER, DIETITIAN 
  03/15/2011    EASY AVOCADO WHIP - MOLLY SHATTUCK, DIETITIAN 
  11/22/2011    HOMEMADE SPRAY CLEANER - PAM BRAMMANN 
  04/14/2011    HONEY CALYPSO FRUIT - BETH FREEHILL, DIETITIAN 
  03/15/2011    HOT & SOUR SLAW - MOLLY SHATTUCK, DIETITIAN 
  01/12/2011    KALE CHIPS- MOLLY SHATTUCK, DIETITIAN 
  11/21/2011    OLD FASHIONED GRAVY - CHEF BRANDON ZAWADA 
  07/26/2011    POWER EGG SANDWICH - MOLLY SHATTUCK 
  07/26/2011    PROTEIN BALLS - MOLLY SHATTUCK - HY-VEE DIETITIAN 
  01/26/2011    WINTER BREAKFAST COMPOTE- KRISTEN DECKER, DIETITIAN 
  11/02/2011    YUMMY BREAKFAST SMOOTHIE - PAM BRAMMANN 
SOUPS/SALADS
  04/01/2011    ASPARAGUS TOMATO SALAD - KAREN DAVIS 
  01/21/2011    CHICKEN STEW- JEFF GRUNDER 
  01/26/2011    CITRUS TOSSED SALAD - KRISTEN DECKER, DIETITIAN 
  06/27/2011    CRAB, AVOCADO, MANGO AND PEPPER SALAD - CHEF MONIKA SUDAKOV 
  06/27/2011    EGYPTIAN RED LENTIL SOUP - CHEF MONIKA SUDAKOV 
  06/27/2011    GREEK GRILLED CHICKEN SALAD - CHEF MONIKA SUDAKOV 
  03/10/2011    IRISH STEW - MONIKA SUDAKOV 
  01/18/2011    MIXED BEAN SALAD-PALIKARIA - MONIKA SUDAKOV 
  06/27/2011    QUINOA SALAD TABBOULI STYLE  - CHEF MONIKA SUDAKOV 
  06/27/2011    VALENCIAN GAZPACHO - HY-VEE DIETITIAN NIKKI PUTNAM 
  08/25/2011    VODKA GRAPE TOMATO SALAD - STEPHANIE GODKE 
VEGETABLES
  11/08/2011    GLAZED ACORN SQUASH - STEPHANIE GODKE 
  07/19/2011    GRILLED SUMMER VEGETABLES - JEFF GRUNDER 
  11/14/2011    HOMEMADE GREEN BEAN CASSEROLE- CHEF MONIKA SUDAKOV 
  11/21/2011    SMASHED SWEET POTATOES WITH PARMESAN AND OLIVE OIL - CHEF BRANDON ZAWADA 
  04/14/2011    ZESTY TOMATO COUSCOUS - BETH FREEHILL, DIETITIAN 


Printable Recipe

05/13/2011
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Printable Recipe
BUTTERNUT SOUP - JEFF GRUNDER
10/03/2011
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Butternut Soup - Jeff Grunder, Iowa Machine Shed

4 strips bacon- cut up in small dice 4 cloves garlic
4 sprigs of thyme 1 onion - cut in ¼
1 granny smith - cut in ¼ cored 2 lbs butternut squash- peeled- seeded and cut up
½ lb cut up carrots 1 t celery seed
2 bay leaves 1 lb potatoes- white -peeled
4 cups chicken stock 2 t apple cider vinegar

In a stock pot brown bacon then add onion and garlic cook for 5 minutes- remove from pan . In the same pan add thyme, apple, squash, carrots, caraway seed, bay leaves, potatoes, chicken stock boil for 40 minutes or until the vegetables are done then remove bay leaves then puree until smooth with emursable
blender add vinegar and garnish with croutons.


Printable Recipe
CHICKEN WITH CHAMPAGNE WHITE CHOCOLATE SAUCE - CHEF MONIKA SUDAKOV
08/22/2011
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Chicken with Champagne White Chocolate Sauce - Chef Monika Sudakov, Chestnut Street Inn

Yields: 8 Servings

8 boneless, skinless chicken breasts
3 tbls flour
2 tbl unsalted butter
1 onion, diced
3 garlic cloves, minced
Kosher Salt and Freshly Ground Pepper
3 tsps herbes de provence
1 bay leaf
½ cup sparkling wine, champagne or prosecco
2-3 oz white chocolate
2 oz goat cheese
¼ cup heavy cream

Pat chicken breasts dry with paper towels and dust lightly with flour. Heat butter in a large sauté pan until it begins to bubble. Add chickens and brown on both sides, approx. 2-3 mins per side. Add onion and sauté for 3-4 mins until softened. Add garlic and sauté for one minute until fragrant. Season with salt, pepper, herbes de provence and bay leaf. Deglaze the pan with champagne or sparkling wine. Bring to a boil and cover. Reduce heat to a simmer and cook covered for approx. 45 mins. Remove lid and increase temperature. Cook on medium high until the sauce has thickened and reduced. Add cream, chocolate and goat cheese. Adjust seasoning to taste. Remove chicken breasts and wrap tightly in foil until ready to serve. Strain sauce through a fine mesh sieve. Sauce can be kept warm in a saucepan until ready to serve.



Printable Recipe
RIMMING SPICE MIX- STEPHANIE GODKE
08/25/2011
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Rimming Spice Mix- Stephanie Godke

A dry spice mix to rim a Bloody Mary
Ingredients
4 TBS Smokey Paprika [one whole spice tin from the grocery store
4 TBS Celery seed
½ TBS White pepper
¾ tsp. Onion powder
1/2 tsp. Cayenne pepper
1/2 tsp. Black pepper
1 TBS Celery flakes
4 TBS Fresh squeezed lemon juice
2 TBS Light Karo syrup
2 TBS Warm water



Directions:
In a spice grinder, grind together all the spices
In a shallow bowl mix the lemon juice with the water and syrup
Dip each glass into the lemon aid mixture then into the dry spices
Allow the glass rims to dry before pouring in the Bloody Mary made with the chilled LOGO Vodka. Garnish with lemon, cherry tomatoes, mini dill pickles or a chilled boiled shrimp on a skewer.




Printable Recipe
SAUCE ALLA PIZZAEOLA FROM NAEPOLITANO - CHEF MONIKA
10/11/2011
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Sauce alla Pizzaeola from Naepolitano - Chef Monika, Chestnut Street Inn

3 Tbl Olive oil
1 onion, chopped
1 Carrot, peeled and chopped
1 celery stalk, peeled and chopped
1 red bell pepper, seeds removed and chopped
2-3 garlic cloves, minced
Pinch salt and pepper
Pinch red pepper flakes
1 Tbl dried Italian seasoning
1 bay leaf
1 large portabella mushroom, sliced
1 cup red wine
2-28 oz cans whole peeled tomatoes, crushed by hand
½ cup gaeta or kalamata olives, pitted
2 Tbl capers
Handful freshly basil leaves torn
½ cup Italian parsley, finely chopped


Heat olive oil in a large saucepan over medium high heat. Add onion and sauté until just tender and translucent, approx. 5 mins. Add garlic cloves and sauté a minute or until fragrant. Add carrot, celery and bell pepper and continue to sauté an additional couple minutes or until the vegetables just begin to tenderize. Add salt, pepper, red pepper flakes, Italian seasoning, bay leaf and mushrooms and heat through one minute. Add red wine and bring to a boil. Cook over high heat until all the liquid has evaporated. Add tomatoes, olives and capers and bring to a boil. Cook over medium heat uncovered for approx. 45 mins or until some of the liquid has evaporated and the sauce has thickened, stirring occasionally to prevent sauce from scorching. Add torn basil and parsley and season to taste. Remove bay leaf and puree sauce roughly with an immersion blender until thickened and just slightly chunky. Serve hot over a bed of pasta or a grilled steak.



Printable Recipe
SOUTHWEST BURGER - JEFF GRUNDER
10/03/2011
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Southwest Burger - Jeff Grunder, Iowa Machine Shed

2 lbs Ground Beef 2 Cups Shredded Cheddar
½ cup diced onion 2 T minced - small fresh jalapeno
2 T Worcheshire 1 T Cumin
1 T Chili Powder ½ cup above salsa

4 oz queso fresco 1 cup salsa


Mix all the ingredients together and let rest in cooler for 1 hour then over and grill or in a iron skillet cook burger to medium doneness and then place a 1 oz of queso fresco cheese and top place on a bun with garnish of avocado and salsa.


APPETIZERS/BEVERAGES

Printable Recipe
ALMOND CHEDDAR APPETIZERS - JEFF GRUNDER
12/30/2011
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Almond Chedder Appetizers - Jeff Grunder, Iowa Machine Shed

1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 cup shredded sharp cheddar cheese
1 medium onion, chopped
3/4 cup silvered almonds, chopped
1/2 cup parmesan cheese
1/2 cup creme cheese
2 T chopped garlic
1 T. Montreal Seasoning

In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon. Cut bread into 1/2 -in. slices. spread with cheese mixture. Cut slices in half; place on a greased baking sheet. Bake at 400 degrees for 8-10 minutes or until bubly.

Yeild: about 4 dozen.

Printable Recipe
AUTUMN ROSE - RYAN BURCHETT, MISSISSIPPI RIVER DISTILLING CO.
11/01/2011
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Autumn Rose - Ryan Burchett, Mississippi River Distilling Co.

1 bottle River Rose Gin (1 part)
1 gallon fresh apple cider (5 parts)
Juice of one freshly squeezed orange

Mix together and serve over ice or heat it up in a crock pot on a cool evening for a great fall tottie.



Printable Recipe
BANANA SPLIT MIX-IN - CHRISSY MITZEL
07/13/2011
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Banana Split Mix-In - Chrissy Mitzel, Hy-Vee Dietitian

1/2 banana, peeled
4 large strawberries, washed and cut
2 Hy-Vee pineapple rings, cut
3/4 cup Hy-Vee vanilla ice cream (about 3 scoops)
Hy-Vee whipped cream (optional)
Hy-Vee chocolate syrup (optional)
Maraschino cherry (optional)

Mix banana, strawberries, pineapple and ice cream in blender until just blended. Add whipped cream, chocolate syrup and cherry toppings, if desired.

Printable Recipe
BERRY BLAST YOGURT CONES - NIKKI PUTNAM, HY-VEE DIETITIAN
08/22/2011
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Berry Blast Yogurt Cones - Nikki Putnam, Hy-Vee Dietitian

Serves 1

All you need:
1 cake-style ice cream cone
1 container Wild Berry Chobani Champions Greek yogurt
¼ c. fresh blueberries
2 fresh strawberries

All you do:
Hull strawberry and dice. Layer yogurt and berries in cake cone.


Nutrition Facts Per Serving: 150 calories, 2g fat, 1g saturated fat, 5mg cholesterol, 50mg sodium, 23g carbohydrates, 2g fiber, 17g sugar, 9g

Printable Recipe
BLACK SOY BEAN AND CORN SALAD - JANET MACON
08/30/2011
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Black Soy Bean and Corn Salad - Janet Macon, Hy-Vee Dietitian
Source: Janet Macon, dietitian, at the West Locust Hy-Vee in Davenport, IA.

Serves: 6

All You Need:
½ cup Hy-Vee HealthMarket organic balsamic vinaigrette salad dressing
¼ teaspoon freshly ground black pepper
¼ teaspoon dried cilantro
1/8 teaspoon ground cayenne pepper
1/8 teaspoon cumin
1 (15 ounces) can black soy beans, rinsed and drained (look for Eden brand in the HealthMarket)
1 ¼ cups frozen Grand Selections corn, thawed
¼ cup chopped green onion
¼ cup chopped red bell pepper
1 clove garlic, diced
4 ounces Colby-Jack cheese, cubed

All You Do:
1. In a small bowl, stir together the dressing, black pepper, cilantro, cayenne pepper and cumin; set aside.
2. In a large bowl, combine beans, corn, onion, bell pepper, garlic and cheese. Pour dressing mixture over vegetables and cheese and toss gently to coat.
3. Cover and refrigerate for at least 2 hours or overnight; stir before serving.
4. Serve with dark blue and yellow tortilla chips.


Printable Recipe
BLOODY MARY MIX - JEFF GRUNDER
12/30/2011
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Bloody Mary Mix - Jeff Grunder, Iowa Machine Shed

1 Can Tomato Juice
2 Oz Worcesterhire Sauce
6 Dashes tobasco
2 tlbs Celery Salt
1 tlb pepper
1/2 tlb salt
2 dashes bitters
2 cups beef stock
1 cup pickle juice

Printable Recipe
BLUEBERRY WHEY SMOOTHIE - CHRISSY MITZEL
07/13/2011
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Blueberry Whey Smoothie - Chrissy Mitzel, HyVee Dietitian

1 cup Hy-Vee frozen blueberries
1 banana (frozen in chunks)
1/2 cup ice cubes
1 cub chilled almond milk, soy milk or fat-free dairy milk
2 tbsp whey protein powder (optional)

Combine all ingredients in a blender. Blend until smooth.

Printable Recipe
BLUEBERRY-CLEMENTINE SALSA - JANET MACON
08/30/2011
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Blueberry-Clementine Salsa - Janet Macon, Hy-Vee Dietitian
Source: Carrie Leftwich, catering manager, and Janet Macon, dietitian, at the West Locust Hy-Vee in Davenport, IA.

Serves: about 24 (1/4-cup servings)

All You Need:
2 cups fresh blueberries, washed and drained
6 fresh clementines, peeled, segmented and cut into bite-size pieces
2 orange tomatoes, chopped
1 medium red bell pepper, chopped (about 1 cup)
1 medium red onion, chopped (about 1 cup)
1 jalapeno pepper, diced (remove the veins and seeds for less heat if desired)
1/4 cup chopped fresh cilantro
zest of 1 fresh lime (about 2 teaspoons)
juice of 1 fresh lime (about ¼ cup)
1 tablespoon agave nectar
¼ teaspoon salt
Ground black pepper, to taste

All You Do:
1. Combine the blueberries, clementines, tomatoes, bell pepper, onion and jalapeno in a large bowl.
2. In a separate bowl, stir together cilantro, lime zest and juice and agave nectar. Pour over the fruits and vegetables and toss gently to coat. Add salt and pepper to taste.
3. Cover and refrigerate for at least 2 hours; stir before serving. Note, the fruit will release juice as the salsa chills, so you may want to strain it before serving.
4. Serve with tortilla chips or as a relish for fish or chicken.


Printable Recipe
CHARRED ONIONS AND PEPPERS - JEFF GRUNDER
09/30/2011
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Charred Onions and Peppers - Jeff Grunder, Iowa Machine Shed

Ingredients:
2 white onions - cut in 1 inch slices
4 bell peppers - cut in strips
Salt and Pepper
1 cup chicken stock
6 mild peppers - or may use jalapeno
1 cup corn oil - for coating
2 T butter
4 sprigs of thyme

Directions:
Lay out the peoppers and onions on a cookie sheet and coat them with corn oil and season with salt and pepper. Then char the peppers and onions over the hot fire then place into a iron skillet and add chicken stock and thyme and butter reduce till it makes a light sauce.

Printable Recipe
CHOCOLATE COVERED RASPBERRY MARTINI- NICK COX
12/30/2011
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Chocolate Covered Raspberry Martini- Nick Cox, Thunder Bay Grille

1.5 oz Stoli Chocolate covered Raspberry

1 oz White Creme De Cocoa

2oz Godiva White Chocolate


Shake over ice pour and garnish with two fresh Raspberries.



Printable Recipe
CHURRO RECIPE - CINDY ANDERSON
12/14/2011
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Churro recipe - Cindy Anderson

1 cup water
2 teaspoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour ***
3/4 inch oil in skillet for frying

Directions

Put 1 cup water in a microwaveable cup or bowl, add 1 tablespoon oil, 1/2 tsp. salt and 2 tsp. sugar. Microwave for 90 seconds.
Heat oil in deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag with a star tip . Fry until golden; drain on paper towels.
Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon

For Quick crispy potato sticks

Substitute 1/2c. instant potatoes
1/2 cup of flour.


Printable Recipe
CRAB QUESADILLA - MONIKA SUDAKOV
05/03/2011
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Crab Quesadilla

Yields: 8 Servings

1 Tbl Unsalted Butter
5 Tbl Extra Virgin Olive Oil
2 cans lump crab meat drained
4 scallions, chopped
3-4 garlic cloves, minced
1 jalapeno, roasted, seeded and minced
2 Tbl cilantro, chopped
2 Tbl Italian Parsley, chopped
1 tsp Old Bay Seasoning
8 flour tortillas
1 lb cheese, shredded (queso quesadilla or queso blanco)



Heat 1 tsp butter and 1 tsp olive oil in a medium sauté pan over medium high heat. Add scallions and sauté for one minute, add garlic cloves and pepper. Saute for one minute until fragrant. Add crab meat, cilantro, parsley and crab meat. Season with Old Bay. Saute an additional couple of minutes until the crab is heated through and the mixture is thoroughly combined. Adjust seasoning to taste. To assemble, distribute crab filling amongst 4 tortillas. Cover each with ¼ pound cheese. Cover with remaining four tortillas. In a medium sauté pan, heat 1 Tbl olive oil, add one quesadilla and sauté until the cheese begins to melt and the tortilla begins to brown. Flip over and crisp second side. Remove from pan and repeat with remaining quesadillas. Cut into quarters to serve. Garnish with 1 Tbl Remoulade Sauce.



Printable Recipe
EDIBLE VEGGIE BOWLS - NIKKI PUTNAM, HY-VEE DIETITIAN
08/22/2011
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Edible Veggie Bowls - Nikki Putnam, Hy-Vee Dietitian

Serves 1

All you need:
1 red bell pepper
4 baby carrots
3 grape tomatoes
2 cucumber slices
3 sugar snap pea pods
¼ c. Wild Garden Hummus

All you do:
Cut the top off of the pepper, about 1/3 of the way down. Scoop seeds and pulp out of bottom 2/3, forming a bowl. Scoop out seeds and remove stem from top 1/3 of pepper, cut into strips. Fill pepper ‘bowl’ with hummus, serve with remaining pepper strips and vegetables.

Nutrition Facts Per Serving: 14o calories, 4.5g fat, 0g saturated fat, 0mg cholesterol, 190mg sodium, 23g carbohydrates, 6g fiber, 9g sugar, 6g protein
290% Vitamin A, 260% Vitamin C, 8% Calcium, 8% Iron

Printable Recipe
GORGONZOLA AND TAPENADE BRUSCHETTA - CHEF MONIKA SUDAKOV
12/30/2011
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Gorgonzola and Tapenade Bruschetta - Chef Monika Sudakov

Yields: 8 servings

8 slices Italian Bread
2 Tbl extra virgin olive oil
Freshly Ground Pepper
1 head roasted garlic
8 oz gorgonzola
12 Pitted Spanish Olives
12 pitted kalamata olive or 3 tbl capers
6Tbl Mayo
2-3 Tbl Italian Parsley, Chopped
3-4 Garlic Cloves, Minced
Freshly Ground Pepper
1 cup arugula
2 tbl aged balsamic vinegar to garnish


For the tapenade: Chop the olives, garlic and parsley finely. Stir together with mayo and freshly ground pepper. Set aside.

Place slices of Italian bread on a baking sheet and drizzle with olive oil. Season with pepper. (You won’t need salt because the tapenade and the gorgonzola are both salty). Bake in a 375 degree oven for approx 8 minutes or until golden brown and toasted. Spread roasted garlic on the slices of bread after it comes out of the oven.


To serve: Spread tapenade over each toast slice, then top with gorgonzola. Garnish with arugula and a drizzle of balsamic reduction. Serve immediately.



Printable Recipe
GRUNDER'S REALLY GOOD SALSA - JEFF GRUNDER
10/03/2011
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Grunder's Really Good Salsa - Jeff Grunder, Iowa Machine Shed

2 cans of diced tomatoes- 14oz 2 T cumin
6 cloves garlic 2 T fresh cilantro
1 t salt 1 t onion powder
1 Red Onion fine diced 1 fresh Jalapeno - minced - small
2 fresh Tomatoes - diced Juice of 1 lime

In a blender combine canned tomatoes, cumin, garlic cloves, cilantro, salt and pepper, onion powder, pulse in the blender till it start to get smooth- don't over blend. In a bowl add the diced fresh tomatoes, red onion, jalapeno, juice of 1 lime, let set for 1 hour and serve.


Printable Recipe
HOLIDAY SANGRIA - NICK COX
12/30/2011
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Holiday Sangria - Nick Cox, Thunder Bay Grille

1 750 ML Moscato

1 750 Pinot Grigio

1 Tangerine Sliced

Seeds from one pomegranate

Simple Syrup to taste

1-2 Cinnamon sticks






Printable Recipe
HOMEMADE SPORTS DRINK - MOLLY SHATTUCK - HY-VEE DIETITIAN
07/26/2011
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Homemade Sports Drink - Molly Shattuck - Hy-Vee Dietitian

Homemade Sports Drink
All you need:

¼ cup sugar
¼ tsp salt
¼ cup 100% orange juice
¼ cup hot water
2 tbsp lemon juice
3 ½ cups cold water


All you do:
In a quart pitcher, dissolve the sugar and salt in the hot water. Add the remaining ingredients and the cold water. Refrigerate.

Makes 4 cups

Nutrition Facts (per 1 cup): 50 calories, 0 g fat, 154 mg sodium, 13 g carbohydrates, 0 g fiber, 0 g protein


Printable Recipe
HOSTESS GIFTS AND NIBBLES BEFORE THE FEAST - STEPHANIE GODKE
11/22/2011
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Hostess Gifts and Nibbles before the Feast - Stephanie Godke

Pumpkin Seed Goat Cheese Bites
11 oz. fresh goat cheese at room temp
½ cup chopped toasted pumpkin seeds that have been hulled
¼ cup chopped chives

Mix the cheese with the chives. Roll the cheese into small balls. Roll the balls in the toasted, hulled pumpkin seeds. Place the balls on parchment paper and chill. Place on a bed of spinach leaves or cheese leaves for presentation.

Cranberry Baked Brie
1 8oz brie cheese wheel
1 package of puff pastry
1/3 cup whole berry cranberry sauce
Egg wash

Thaw the puff pastry and lay out one sheet. Place the cranberry sauce in the center of the pastry then put the cheese over that. Fold and press the pastry over the bottom of the cheese. Decorate the top of the pastry with leaves and grapes or stars cut from the pastry scraps. Brush the whole thing with egg wash and bake at 375 for 12-18 minutes until puffed and golden brown.


Printable Recipe
HOT SPICED WINE
11/23/2011
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Hot Spiced Wine - Stephanie Godke

2 c. pineapple juice
1 c. water
1 c. packed brown sugar
Peel of 2 oranges cut into 1/4 inch strips
1/2 c. orange juice
6 whole cloves
4 inch cinnamon stick
3 whole allspice
1/2 tsp. salt
1 bottle dry red wine

Heat pineapple juice, water, brown sugar, orange peel, orange juice, cloves, cinnamon stick, allspice and salt to boiling in 4 quart Dutch oven, stirring occasionally; reduce heat. Simmer uncovered 15 minutes. Remove spices and orange peel; stir in wine. Heat just until hot (do not boil). Serve in mugs or heat-proof glasses garnished with orange slice and cinnamon stick, if desired.
Note: Hot spiced wine can be covered and refrigerated no longer than one week. Just before serving, heat just until hot (do not boil).


Printable Recipe
HUNGARIAN STYLE DEVILED EGGS- MONIKA SUDAKOV
01/04/2011
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Hungarian Style Deviled Eggs

Yields: 12 appetizer portions

12 Eggs
2 Tbl Unsalted Butter
1 Tbl Extra Virgin Olive Oil
Kosher Salt and Freshly Ground Pepper
Pinch of Freshly Grated Nutmeg
2 Tsps Herbes de Provence
1/4 Cup Dry Sherry or Dry Vermouth
16 oz. Sliced Mushrooms
2 Shallots, Sliced
2-3 Garlic Cloves, Minced
8 Tbls Hellman's Mayonnaise
4 Tbls Daisy Sour Cream
Juice of 1/2 Lemon
1 Tsp Grey Poupon Dijon Mustard
1 Tsp Anchovy Paste
1 Garlic Clove, Minced
Pinch of Hungarian Hot Paprika
Pinch of Chopped Italian Parsley

Place eggs in plenty of cold salted water. Bring to a boil and cook 10 minutes. Remove from heat and rinse under cold water. Let cool and peel. Cut eggs in half and pop yolks out into a bowl. Add oil and butter to a medium sauté pan over med high heat until butter is melted and bubbling. Add shallots and sauté for a couple of minutes until they begin to caramelize. Add garlic and sauté for one minute or until fragrant. Add mushrooms and season with salt, pepper, nutmeg and Herbes de Provence. Deglaze the pan with sherry or vermouth and cook on high until all the liquid has evaporated and the mushrooms begin to caramelize. Cool completely. Combine mushrooms with 2 Tbls mayo and 1 Tbl sour cream. Adjust seasoning to taste. Coat the bottom of serving dish with mushroom mixture. Combine egg yolks with 2 Tbls mayo, 1 Tbl mustard, anchovy paste, garlic, salt & pepper. Fill each egg half with yolk filling and place filling side down on the mushrooms. Combine 4 Tbls mayo and 2 Tbl sour cream, 1 Tbl sugar, lemon juice, salt and pepper. Pour dressing over the eggs, coating completely. Sprinkle with paprika and chopped parsley to garnish. Serve well chilled.

Printable Recipe
IRISH DOG CHOCOLATE BROWNIES - KELLY DUCEY
12/09/2011
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IRISH DOG CHOCOLATE BROWNIES - Kelly Ducey
Ingredients:
1 Box Chocolate Brownie Mix
2 Eggs
½ Cup Oil
½ Cup Irish Dog Bloody Mary Mix
1 Container Vanilla Frosting

Directions:
Stir mix, eggs, oil and Irish Dog together and bake at 350 for 25 minutes. Frost with vanilla frosting, top with shaved chocolate or cocoa powder and a bit of chili powder. Sweet and spicy!


Printable Recipe
IRISH DOG HOLIDAY COCKTAIL WEENIES - KELLY DUCEY
12/09/2011
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IRISH DOG HOLIDAY COCKTAIL WEENIES - Kelly Ducey
Ingredients:
1 Bottle Irish Dog Bloody Mary Mix
4 Packages of Cocktail Weenies
1/2 cup Brown Sugar
1/4 cup Ketchup
1/4 cup Mustard
1/4 cup Maple Syrup

Directions:
In a saucepan combine one bottle of Irish Dog with 1/2 cup brown sugar, 1/4 cup ketchup, 1/4 cup mustard and 1/4 cup maple syrup. Whisk until blended and bring to a boil while stirring. Reduce the mixture into a sauce, continue stirring.

Printable Recipe
IRON SKILLET FRIED SWEET POTATOES - JEFF GRUNDER
09/30/2011
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Iron Skillet Fried Sweet Potatoes - Jeff Grunder, Iowa Machine Shed

Ingredients:
2 large sweet potatoes - peeled and sliced
1 red onion - small diced
1/2 cup of brown sugar
2 T corn oil
1/2 cup of bacon bits
Dash of cinnamon

Directions:
Peel the potatoes and slice about 1/4 inch thick. In a large iron skillet add the corn oil then add the sweet potatoes. Cook the sweet potatoes till the potatoes are almost done. Then when potatoes are about 1/2 cooked add the onions and bacon and fry the potatoes till done, sprinkle with brown sugar and a dash of cinnamon and serve.

Printable Recipe
ITALIAN TOMATO AND CORN SALAD - JANET MACON
08/30/2011
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Italian Tomato and Corn Salad - Janet Macon, Hy-Vee Dietitian
Source: modified from www.bonappetite.com

Serves: 12

All You Need:
4 ears of fresh corn, in the husks
1 ½ teaspoon salt, divided
3 tablespoons Grand Selections white wine vinegar
¼ cup Grand Selections olive oil
1 clove garlic, minced
¼ cup minced fresh basil leaves
¼ teaspoon freshly ground black pepper, or to taste
2 (10 ounce each) containers heirloom cherry tomatoes (may substitute cherry or grape tomatoes), halved or chopped
Additional salt and pepper, if desired

All You Do:
1. Peel husk back from corn, but do not remove. Remove silk and pull husks back over corn. Soak corn in a large bowl filled with water and 1 teaspoon salt for 1 hour.
2. After 1 hour, drain corn and grill in husks over medium-high heat until outside of husks are charred and kernels are tender, about 25 minutes, turning occasionally. Remove from grill and cool.
3. In a jar with a tight-fitting lid or a food storage container with a tight-sealing lid, combine vinegar, oil, garlic, basil, ½ teaspoon salt and pepper; shake well to blend. Set aside.
4. Discard husks and cut corn off cobs. Place in a large bowl with tomatoes. Toss gently with vinaigrette to coat. Season with additional salt and pepper, if desired. Refrigerate until serving.
5. Serve with red and yellow tortilla chips.


Printable Recipe
MINI PIZZA BAGELS - NIKKI PUTNAM - HY-VEE DIETITIAN
08/22/2011
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Mini Pizza Bagels - Nikki Putnam - Hy-Vee Dietitian

Serves 1

All you need:
1 whole wheat Pepperidge Farms mini bagel
1 slice fresh mozzarella, ¾ inch thick
¼ c. pizza sauce

All you do:
Sandwich mozzarella in between mini bagel halves, dunk in pizza sauce. Serve warm or cold.

Nutrition Facts Per Serving: 220 calories, 7g fat, 4.5 g saturated fat, 20mg cholesterol, 380mg sodium, 25g carbohydrates, 4g fiber, 4g sugar, 10g protein
10% Vitamin A, 10% Vitamin C, 30% Calcium, 10% Iron

Printable Recipe
MISSISSIPPI NIGHT - RYAN BURCHETT, MISSISSIPPI RIVER DISTILLING CO.
11/01/2011
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Mississippi Night - Ryan Burchett, Mississippi River Distilling Co.

4 oz. iced coffee (see below)
1 oz. Iowa Coffee Company Liqueur
1 oz. River Baron Artisan Spirit
Mix all and serve over ice.

Iced Coffee Directions:
16 cups water
19 Tbsp. Iowa Coffee Company ground coffee beans
1 can (14 oz.) sweetened condensed milk
Brew coffee and pour into pitcher, let cool. Add sweetened condensed milk. Refrigerate.



Printable Recipe
MUSKMELON MARTINI - JEFF GRUNDER
09/30/2011
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Muskmelon Martini - Jeff Grunder, Iowa Machine Shed

Ingredients:
1 1/2 oz of River Baron Vodka (available in LeClaire, IA)
1 oz simple syrup
1/2 oz dry vermouth
4 chunks of melon (muddle together and strain into glass)

Directions:
Combine all ingredients in a blender and puree till a slush. Rim the glass with sugar and pour the mixture into glass and serve.


Printable Recipe
PROTEIN-PACKED RASPBERRY SHAKE - CHRISSY MITZEL
07/13/2011
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Protein-Packed Raspberry Shake - Chrissy Mitzel, Hy-Vee Dietitan

1/2 cup fat-free milk
1 cotainer Chobani Greek Vanilla Yogurt
1 cup frozen raspberries

Combine all ingredients in belnder, Blend until smooth.

Printable Recipe
QUESO FUNDIDO - NICK COX
08/31/2011
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Queso Fundido - Nick Cox, Thunder Bay Grille

Ingredients for Queso Mix:
1 can - Cheese Sauce
1/4 Can - Black Beans Canned
1/2 lb - Chorizo Cooked and Drained

Ingredients for Dip:
1 batch - Queso Mix
1 oz - Mozzarella, shredded
1/2 oz - Feta
1 Tbsp - Pico de Gallo
2 oz - Tortilla Chips

Preparation:
1. Heat chorizo in pan then add in black beans
2. Mix in mornay slowly heat not to scorch
3. Add in a little chicken stok if it is to thick
4. Place in crock
5. Top with cheeses and bake to melt
6. Top with pico and serve with fresh fried chips



Printable Recipe
STRAWBERRY SALSA
05/26/2011
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Strawberry Salsa:

Ingreedients:
1 Jalapeno Pepper, Minced
1/2 c jicama or diakon radish, diced
1/4 cup fresh cilantro leaves, finely shredded
1/2 cup of blueberries
1/2 pint (1 cup) fresh strawberries, hulled and sliced
2 tablespoons fresh lime juice
1 Tbsp agave nector

Preparation:
place jalapeno pepper, jicama, cilatro, blueberries, strawberries, lime juice, and agave in large mixing bowl, and toss to combine. Cover and refrigerate at least 2 hours or up to 4 hours. Fifteen minutes before serving, removie the slalsa from the refrigerator, so it loses some of its chill.

This sweet summery salso can accompany anything from toasted pita triangles to a cut of grilled fish, shripm, or chicken

Printable Recipe
STRAWBERRY WATERMELON MARGARITA - JEFF GRUNDER
09/30/2011
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Strawberry Watermelon Margarita - Jeff Grunder, Iowa Machine Shed

Ingredients:
10oz frozen strawberries in syrup
2 cups of seedless watermelon
1 oz tequila
2 cup of ice
1/2 cup lime simply syrup
1 oz triple sec
1 oz sweet and sour

Directions:
Combine all ingredients in a blender and puree till a slush. Rim the glass with sugar and pour the margarita in glass and serve.

Printable Recipe
SUN DRIED TOMATO HUMMUS - CHEF MONIKA SUDAKOV
06/27/2011
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Sun Dried tomato Hummus



2 cans chickpeas, drained
¼ cup tahini paste
2 Tbls lemon juice
Pinch salt & pepper
1 tsp cumin
1 tsp paprika
1 tsp Harissa Paste or Pinch of Cayenne Pepper
3-4 crushed garlic cloves
½ cup sun dried tomatoes
¼ cup olive oil
¼-1/2 cup water


Soak chickpeas in water for approx. 1 hour. Using your fingers peel the outer layer of skin off each chickpea before transferring them to the bowl of a food processor. Add tahini paste, lemon juice, salt, pepper, cumin, paprika, harissa or cayenne, garlic and olive oil to chickpeas and process in a food processor until the mix is smooth. Slowly add water to thin the hummus until it becomes creamy and easily spreadable. Adjust seasoning to taste. Serve sprinkled with paprika and drizzled with olive oil, accompanied with some good imported olives. (You can order several kinds of olives from www.zamourispices.com or many grocery stores now have olive bars that are well stocked with olives from all over the world)



Printable Recipe
WATERMELON COCKTAIL - NICK COX - THUNDER BAY GRILLE
07/19/2011
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Watermelon Cocktail - Nick Cox - Thunder Bay Grille

Watermelon Cocktail

1 cup of Bacardi rum
½ cup of Navaan
1 can of 7up
12oz of club soda
Directions:
1. Puree watermelon and strawberries.
2. Add Bacardi, Navaan, 7up and club soda.
3. Stir and serve.
Makes 4 - 8oz glasses



Printable Recipe
WATERMELON GRANITA - HY-VEE DIETITIAN NIKKI PUTNAM
06/27/2011
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Watermelon Granita
Serves 4

All you need:

4 cups seedless watermelon chunks
1/2 cup sugar
Juice of 1 lemon
Mint leaves

All you do:
Combine all ingredients in a food processor. Puree until smooth. Pour into a shallow, wide pan (like a cookie sheet with edges) and freeze for 1 hour. Rake mixture with fork and freeze for another hour. Rake and freeze for one more hour. Rake and serve in wine or martini glasses. Garnish with mint leaves.

Nutrition facts per serving: 150 calories, 0g fat, 0g saturated fat, 0mg cholesterol, 0g sodium, 38g carbohydrates, 1g fiber, 35g sugar, 1g protein


Printable Recipe
WHITE BEAN DIP - CHEF MONIKA SUDAKOV
12/30/2011
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White Bean Dip - Chef Monika Sudakov


Yields: 8-10 Servings

2 cans cannellini beans, drained and rinsed well
2 tbl lemon juice
3 garlic cloves
¼ cup extra virgin olive oil
2 tbl ricotta cheese
¼ cup basil
Kosher Salt and Freshly Ground Pepper
Pinch Crushed Red Pepper Flakes
2 Tbl Grated Parmesan Cheese

Place all the ingredients in a food processor and puree until smooth. Adjust seasonings to taste. Serve with crackers and crudités



Printable Recipe
WHITE RUSSIAN (THE MISSISSIPPI RIVER DISTILLING WAY) - RYAN BURCHETT, MISSISSIPP
11/01/2011
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White Russian (The Mississippi River Distilling Way) - Ryan Burchett, Mississippi River Distilling Co.



1 Part Whole Milk
1 Part River Baron Artisan Spirit
2 Parts Iowa Coffee Company Liqueur

Mix in a shaker, shake and serve over ice in a rocks glass.



Printable Recipe
WHITE SANGRIA - NICK COX - THUNDER BAY GRILLE
07/19/2011
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White Sangria - Nick Cox - Thunder Bay Grille

White Sangria:

orange (sliced)
6 medium chunks of pineapple
1 small jar of maraschino cherries (drained and rinsed)
½ cup of orange juice
2 5.5oz cans of pineapple juice
1 bottle of Canyon Road Chardonnay
1 bottle of Moscato di’Asti

Directions:
1. Stir all ingredients together.
2. Stir and serve.
Makes 4 - 8oz glasses



BREADS

Printable Recipe
BANANA AND CREAM CHEESE STUFFED CINNAMON ROLLS WITH CANDIED BACON-BRANDON ZAWADA
12/07/2011
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BANANA AND CREAM CHEESE STUFFED CINNAMON ROLLS WITH CANDIED BACON-BRANDON ZAWADA

1- 12.4oz Roll of Hy-Vee Cinnamon Rolls (8 cinnamon rolls)
1 Large, Over Ripened Banana
4 Teaspoons Hy-Vee Cream Cheese

Candied Bacon:
4 Slices Hy-Vee Bacon
2 Tablespoons Hy-Vee Light Brown Sugar
Cinnamon to Sprinkle

Assembly:
Top each cinnamon roll with the equivalent to a 1/2 strip of candied bacon and serve with a stout cup of coffee or a smoky coffee stout. These delicious confections can be enjoyed for breakfast brunch, an hors d' oeuvres party or a guilty midnight snack. Enjoy!

Printable Recipe
LENTIL OAT LOAF - VALERIE WHEATLEY, DIETITIAN
03/10/2011
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LENTIL OAT LOAF

2 cups cooked lentils, slightly mashed (or a 19 oz can, drained)
1 medium onion, diced
1 cup rolled oat
3/4 cup shredded cheddar cheese
1 egg, beaten
1/2-2/3 cup tomato sauce (or spaghetti sauce, BBQ sauce or salsa)
1 teaspoon garlic powder
1 teaspoon dried basil
1/4 teaspoon black pepper

1. Preheat oven to 350°F.
2. Mix lentils, onion, oats and cheese in a large bowl. Add beaten egg and mix well.
3. Add about 1/2 c of sauce, garlic, basil and pepper. Add remaining sauce if mixture appears too thick/dry.
4. Coat an 8x8" pan with nonstick spray and evenly spread in loaf mix.
5. Bake 30-40 minutes or until top is golden and crispy.
6. Top with additional sauces and serve with rice, pasta or mashed potatoes.

Printable Recipe
SOUR CREAM BLUEBERRY MUFFINS - KAREN DAVIS
04/01/2011
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Sour Cream Blueberry Muffins

Taste of Home Cooking School

2 cups biscuit/baking mix
3/4 cup plus 2 tablespoons sugar, divided
2 eggs
1 cup (8 ounces) sour cream
1 cup fresh or frozen blueberries

1. In a large bowl, combine the biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries.
2. Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 375 degrees for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Editors note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Yield: 1 dozen
Prep: 15 minutes
Bake: 20 minutes


DESSERTS

Printable Recipe
APPLE, ONION AND GRUYERE TART - STEPHANIE GODKE
08/25/2011
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Apple, Onion and Gruyere Tart - Stephanie Godke

2 tart apples sliced thin
1 large sweet onion sliced thin
4 TBS butter
½ LB Gruyere Cheese grated
1 PKG puff pastry thawed

Slice the apples and onions and keep the apples in some lemon lime soda. Roll out the pastry and form a rim on the dough. Bake the dough for 10 minutes at 375. Caramelize the onions in the butter and then put them on the hot crust. Top the onions with the apple slices and then sprinkle with the cheese. Bake until the apples are soft and the cheese is melted.


Printable Recipe
BALSAMIC STRAWBERRIES WITH RICOTTA CREAM- NICOLE STAHR
02/08/2011
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Balsamic Strawberries with Ricotta Cream

Source: midwestdairy.com

Servings: 6
Prep Time: 20 minutes (prep and cook time)

Ingredients
1 cup part-skim ricotta cheese
3 ounces cream cheese
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
3 tablespoons balsamic vinegar
2 tablespoons granulated sugar
1 container (16 ounces) fresh strawberries, hulled and quartered
1 tablespoon fresh basil leaves, cut into ribbons

Preparation
Whip ricotta cheese, cream cheese, powdered sugar and vanilla extract in a medium bowl using an electric mixer.
Divide mixture into six serving goblets and chill. Combine vinegar and granulated sugar in a small saucepan. Bring to
a boil over medium-high heat. Reduce heat and simmer 2 to 3 minutes, stirring occasionally, until the mixture lightly
coats a spoon. Cool completely. Toss strawberries with balsamic syrup. Evenly divide strawberries into each goblet.
Sprinkle basil ribbons on each. Serve immediately.

Printable Recipe
BEARNAISE SAUCE INSPIRED BY JULIA CHILD - CHEF MONIKA SUDAKOV - CHESTNUT STREET
08/09/2011
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Bearnaise Sauce Inspired by Julia Child - Chef Monika Sudakov - Chestnut Street Inn


Yields: Approx. 1 ½ cups sauce or 8 Servings

¼ cup white wine vinegar
¼ cup dry sherry
2 shallots, minced
1 tbl chives, minced
Kosher Salt and Freshly Ground pepper to taste
3 egg yolks
1 stick melted butter
2 tbl chives, minced

Boil vinegar, wine, shallots, chives, salt and pepper over medium heat until reduced to approx. 2 Tbls. Allow to cool.

Place egg yolks and vinegar mixture in a food processor and puree until lighter yellow and fluffy. Slowly add melted butter while pureeing until the sauce has thickened and becomes creamy. Add chives and adjust seasoning to taste.





Printable Recipe
BERRY PARFAIT - NICK COX
08/31/2011
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Berry Parfait - Nick Cox, Thunder Bay Grille

Marscapone Cream Recipe:
1.5 lbs - Cream Cheese
3 Cups - Heavy Cream
1 Cup - Sugar
1 Cup - Powdered Sugar
1/2 cup - Sour Cream
1 tsp - Vanilla

1. Cream together cream cheese and sugar for 3 minutes. Stop, scrape down bowl, and whip for another 3 minutes.
2. Add sour cream and vanilla. Mix to combine
3. Add heavy cream while running and allow to whip on speed 3 unitl mix sets up to medium-stiff peaks.
4. Place in appropriate contaniner
5. Refrigerate.
6. Layer in dish, with fresh berries.

Printable Recipe
CANDIED NUTS- MOLLY SHATTUCK
11/08/2011
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Candied Nuts- Molly Shattuck, Hy-Vee Dietitian

All you need:
2 egg whites
1 tsp vanilla extract
2 tsp water
1 pound pecan halves, walnut halves and/or almonds ' get super-healthy fats!
½ cup sugar
½ cup stevia or Splenda ' decrease sugar!
¾ tsp salt
1 tsp ground cinnamon

All you do:
1. Preheat oven to 250°F and grease one large baking sheet.
2. Whip together the egg whites, water and vanilla until frothy.
3. In a separate bowl, mix together the sugar, stevia or Splenda, salt and cinnamon.
4. Add nuts to egg whites; stir to coat the nuts evenly.
5. Sprinkle the cinnamon mixture slowly onto the nuts, stirring frequently, until the nuts are well coated.
6. Bake for 1 hour, stirring every 15 minutes.

Serves 20

Nutrition Facts (per ounce): 186 calories, 13 g fat (< 1 g saturated fat), 0 mg cholesterol, 95 mg sodium, 12 g carbohydrates, 2 g fiber, 10 g sugar, 6 g protein


Printable Recipe
CANDY BAR PUFFS - STEPHANIE GODKE
11/01/2011
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Candy Bar Puffs - Stephanie Godke

1 package puff pastry thawed
Fun sized candy bars

Cut the puff pastry into small squares. Place a fun sized candy bar into each square and fold and seal with a fork. Bake at 400 degrees until puffed and golden. Allow to set but, best served warm.


Printable Recipe
CARAMEL APPLE CAKE - STEPHANIE GODKE
08/25/2011
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Caramel Apple Cake - Stephanie Godke

For the batter:
3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup sour cream
1/3 cup fresh orange juice
1 tablespoon vanilla
1 stick butter, softened
1 1/2 cups sugar
3 large eggs
Mix the sugar and butter and the vanilla until smooth then add the eggs and sour cream. Add the dry ingredients alternately with the juice.

For the Caramel:

Melt 2 sticks of butter and 1 cup of brown sugar until simmering and smooth. Slowly add 1 cup of cream and ¼ cup of light corn syrup. Stir in 1 TBS vanilla and ¼ cup Vodka or Brandy.

Arrange 2 cups of sliced tart apples in a buttered cake pan and drizzle some caramel over the apples. Add the batter and a few more apple slices. Bake for 25-30 minutes until tester comes out clean.
Carefully turn out the cake and drizzle with more of the caramel.


Printable Recipe
CHOCOLATE HEAVEN CUP CAKES - STACY MITCHELL
08/05/2011
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Chocolate Heaven Cup Cakes - Stacy Mitchell - Hy-Vee Dietitian

Chocolate Heaven Cup Cakes (Serves 24)
All you need:
1 avocado plus 2 tbsp water
1 Hy-Vee chocolate cake mix
1 egg
1 ¼ cup water
All you do:
1. Preheat oven at 350 degrees.
2. In a blender, puree avocado with 2 tablespoons water.
3. Place cake mix in the mixing bowl. Add pureed avocado mixture along with egg and water.
4. Mix thoroughly for 1 to 2 minutes. Place batter into pre-greased cupcake pan.
5. Bake for 10 to 15 minutes.

Good Luck Charm Icing
All you need:
2 avocado plus 4 tbsp water
1 bag powder sugar
1 tsp pure vanilla extract
All you do:
1. In a blender, puree avocado with water.
2. Place mixture in a mixing bowl. Gradually add powder sugar in 1 cup increments.
3. Mix thoroughly for 2 minutes.

Printable Recipe
CHOCOLATE HEAVEN MILK SHAKE - STACY MITCHELL
08/05/2011
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Chocolate Heaven Milk Shake - Stacy Mitchell - Hy-Vee Dietitian

Chocolate Heaven Milk Shake (Serves 1)
All you need:
1/2 avocado
1 cup skim milk or unsweetened almond milk
2 tbsp cocoa powder
1 tbsp chocolate sauce
2/3 cup ice
All you do:
1. In a blender, blend all ingredients

Printable Recipe
GARAMEL APPLE SMORE - DAWN BLOCKLINGER
07/19/2011
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Caramel Apple - Dawn Blocklinger - Hy-Vee Dietitian

2 Apple slices
2 toasted marshmallow
4 Rollo's or 1/2 Tbsp Kraft Caramel Bits
Drizzle (1 tsp) of Chocolate syrup

Printable Recipe
GRASSHOPPER SMORES - DAWN BLOCKLINGER
07/19/2011
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Grasshopper Smore - Dawn Blocklinger - Hy-Vee Dietitian

2 Hy-Vee Chocolate Covered Graham Crackers
3 Andes Mint Thins
1 Toasted Marshmallow

Printable Recipe
GRILLED PINEAPPLE AND PEACHES WITH ICE CREAM RUM SAUCE - JEFF GRUNDER
08/09/2011
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Grilled Fresh Pineapple and Peaches with Vanilla Ice Cream and Rum Sauce - Jeff Grunder - Iowa Machine Shed

1 Pineapple - Cut in cross cut clisces
4 Peaches - cut in 1/4
4 T. Butter
1/2 cup brown sugar
1/4 cup spiced rum
1t. vanilla

Cutt the top and bottom off of the pineapple, peel and cut it corsswise into rinces, about 1/2 inch each. Use a spoon or apple corer to take ou the core of each ring. Spray fruit with non stick spray-then grill over a medium heat until nicely brown and grill marks have appeared. In a saucepan melt butter, brown sugar, and rum together over a medium heat until the sugar dissolves and the sauce starts to thicken then add vanilla.

Serve with Ice Cream and top with Rum sauce.

Printable Recipe
MERINGUE COOKIES - STEPHANIE GODKE
11/01/2011
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Meringue Cookies - Stephanie Godke

Ingredients
8 egg whites [I use powdered]
½ tsp. cream of tartar
½ cup powdered sugar
½ tsp. vanilla
Crumbled leftover candies [hard candies like M&M's or Skittles

Whip the egg whites with the cream of tartar until soft peaks but not dry. Stir in the vanilla and sugar at the soft peak stage then whip until stiff peaks. Fold in the Skittles and or M&M's dollop or pipe onto parchment and bake at 200 degrees until set then let them cool in the oven with the door closed for a couple hours.


Printable Recipe
PEANUT BUTTER AND CANDY BAR MIDDLE CAKE - STEPHANIE GODKE
11/01/2011
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Peanut Butter and Candy Bar Middle Cake - Stephanie Godke


Ingredients
1/2 cup creamy peanut butter
1/2 cup butter, softened
4 eggs
1 (18.25 ounce) package butter cake mix
2/3 cup water
Mix the butter and peanut butter then beat in the eggs. Stir in the cake mix a little at a time alternating with the water. Bake in a 9X13 as the package of cake directs.

Ingredients
1 TSB. Oil
1 ½ cup creamy peanut butter
About 1 cup of candy bar crumbles

Then pour the peanut butter middle over the cake and cool. Over the top drizzle some warm chocolate ganache.

Ingredients
½ cup heavy cream
6 oz. milk chocolate chips
Boil the cream and stir in the chips remove from heat and stir until smooth. Pour over the peanut butter middle and chill the cake to set.


Printable Recipe
PUMPKIN MOUSSE - MOLLY SHATTUCK
11/08/2011
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Pumpkin Mousse - Molly Shattuck, Hy-Vee Dietitian

All you need:
1 box sugar-free vanilla instant pudding mix (3.4 oz) ' decrease sugar!
½ tsp cinnamon ' increase health!
2/3 cup fat-free evaporated milk ' decrease fat!
1 cup pumpkin puree
10 ½ oz box of silken tofu

All you do:
1. Blend pudding mix, cinnamon and evaporated milk together in blender or with electric mixer.
2. Add pumpkin and tofu; blend well.
3. Pour into six individual serving dishes and chill at least 2 hours before serving.

Serves 6 (½ cup each)

Nutrition Facts (per serving): 101 calories, 3.5 g fat (1.5 g saturated fat), 8 mg cholesterol, 265 mg sodium, 12 g carbohydrates, 1.5 g fiber, 5 g sugar, 6 g protein


Printable Recipe
PUMPKIN MUFFINS - STEPHANIE GODKE
11/09/2011
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Pumpkin muffins - Stephanie Godke

These are moist pumpkin muffins, with spices and pecans or raisins. Fill muffin cups 3/4 full or nearly full for high tops.

Cook Time: 20 minutes
Total Time: 20 minutes

Ingredients:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 scant teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups pureed sweet potatoes
1/3 cup melted butter
1/2 cup evaporated milk or half-and-half
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla
1/2 to 3/4 cup chopped pecans or craisins
cinnamon-sugar, optional


Preparation:
Directions for Sweet Potato Muffins
In a large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Stir to blend In separate bowl, combine pureed sweet potatoes, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended. Stir sweet potato mixture into the dry ingredients until moistened. Fold in pecans or craisins. Do not overmix. Line 12-cup muffin tin with paper liners or grease well and dust with flour. I use a baking spray. Fill the about 3/4-full with the muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes.
Serve warm or at room temperature. Makes 12 to 16 muffins.



Printable Recipe
SPICED SQUASH MUFFINS - VALERIE MORFORD
09/14/2011
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Spiced Squash Muffins - Valerie Morford, Hy-Vee Dietitian

Ingredients:
1/2 pound peeled, seeded and cubed butternut squash
1 1/2 cups all-pourose flour
2 teaspoons baking powder
1/2 cup white sugar
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
3/4 cup milk
1 egg, beaten
1 tablespoon butter, melted

Directions:
1. Preheat oven to 400 degrees. Lightly grease a 12 cup muffin pan.
2. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor.
3. In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice.
4. In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened.
5. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or unitl a toothpick inserted in the center of a muffin comes out clean. Remove the muffin pan and cool on a wire rack.

Printable Recipe
STRAWBERRY MOUSSE OR MOUSSE AUX FRAISES - CHEF MONIKA SUDAKOV - CHESTNUT STREET
08/09/2011
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Strawberry Mousse or Mousse aux Fraises - Chef Monika Sudakov - Chestnut Street Inn

Yields: Approx 6 servings


1 quart ripe strawberries
2 egg whites
½ cup superfine sugar
1 tsp vanilla extract
¼ cup lemon juice
2 tsps ground ginger


Puree strawberries through a food mill to remove seeds. Beat egg whites into soft peaks with a hand mixer. Beat strawberries with sugar, vanilla, lemon juice and ginger until the sugar is dissolved. Beat in egg whites. Cover and freeze for an hour. Stir every hour for approx. 3 hours then allow to freeze overnight to set. Remove from refrigerator about 10 mins before serving to allow mousse to soften just slightly.



Printable Recipe
TROPICAL OASIS S'MORE - DAWN BLOCKLINGER
07/19/2011
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Tropical Oasis S'more - Dawn Blocklinger - Hy-Vee Dietitian

2 Hy-Vee Honey Graham Crackers
1 Tbsp Shredded Coconut
1 Tbsp Chopped Macadamia Nuts or 1/4 tsp ground Macadamia Nuts
1 Toasted Marshmallow

Printable Recipe
VANILLA SPRITZ COOKIES - MOLLY SHATTUCK
11/08/2011
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Vanilla Spritz Cookies - Molly Shattuck, Hy-Vee Dietitian

All you need:
1 cup Smart Balance buttery sticks ' decrease fat!
½ cup sugar
½ cup stevia or Splenda ' decrease sugar!
1 egg
2 ½ tsp vanilla extract
½ tsp salt
¼ cup almond meal
2 ½ cups flour, sifted

All you do:
1. Preheat oven to 375°F.
2. Combine butter, sugar and stevia or Splenda. Beat using electric mix on high speed until light and fluffy. Beat in egg, vanilla and salt.
3. In separate bowl, combine almond meal with sifted flour. Spoon flour mixture into egg mixture until well blended.
4. Press dough onto ungreased cookie sheet about 1-inch apart using cookie press.
5. Bake for about 10-12 minutes. Remove from oven and cool on cookie sheet for 1-2 minutes. Add colored sprinkles for decoration, if desired.

Makes about 6 dozen

Nutrition Facts (per cookie): 45 calories, 3 g fat, 20 mg sodium, 4 g carbohydrates, 1 g protein


Printable Recipe
VODKA FLAMBÉ APPLE TOPPING - STEPHANIE GODKE
08/25/2011
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Vodka Flambé Apple Topping - Stephanie Godke

Ingredients
4 Cups Peeled and sliced apples [tart like Granny Smith]
3 TBS Butter
1/3 Cups Brown Sugar
1/2 tsp. Cinnamon
1/4 Cup Vodka

Directions:
Sauté the apple slices in the butter until softened.
Add the brown sugar and cinnamon
When the sugar is melted carefully add the Vodka to flame
Use care to make sure your face is not over the pan.
This makes a great topping for spice cake, pound cake or caramel ice cream

ENTREES

Printable Recipe
ARUGALA SALAD AND PESTO PIZZA - MOLLY SHATTUCK, DIETITIAN
01/12/2011
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Arugala Salad and Pesto Pizza

All you need:
¼ cup pesto
4 whole-grain pitas (or 4 small LaTortilla Factory tortillas)
6 cups arugala
2 cups chopped tomatoes
4 tbsp walnuts (or pine nuts)
1 can (15-oz) white beans, rinsed and drained
1 tbsp olive oil
3 tbsp fresh lemon juice (about 1 lemon)
Salt and pepper, to taste

All you do:
1. Preheat broiler.
2. Spread 2 Tbsp pesto on each pita or tortilla and broil until golden, about 4 minutes.
3. Toss remaining ingredients and serve on top of toasted pesto pita or tortilla.

Serves 4 (each serving is 1 pesto pita/tortilla + 2 cups salad)

Printable Recipe
BACKYARD CHICKEN BURGERS - STACY MITCHELL HY-VEE DIETITIAN
06/27/2011
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Backyard Chicken Burgers

1lb Smart Chicken 99% lean ground chicken
1tbsp Mrs. Dash Southwest chipotle seasoning
3/4 cup Hy-Vee canned pumpkin
4 each of lettuce leaves, tomato slices and onion slices

All you do:
1. In a bowl, combine chicken, seasoning and pumpkin., Form into patties
2. Grill patties, uncovered, over medium heat, approximately 14 to 18 minutes or until internal temperature reaches 160 F, turning once
3. Toast buns on grill for 1-2 minutes, or until golden brown
4. Top each burger with 1 lettuce leaf, tomato slice and oninon slice. Server on toasted buns.

Printable Recipe
BAKED POTATO SOUP - JEFF GRUNDER
11/07/2011
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Baked Potato Soup - Jeff Grunder, Iowa Machine Shed

Ingredients:
2 pounds baby red potatoes - quartered
1 onion-medium-diced
4 cups milk
1/2 cup chicken base
1 teaspoon black pepper
3/4 cup flour
1 cup whipping cream
1/2 pound bacon-cut in 1/2 inch pieces
4 stalks celery-diecd
4 cups water
1 teaspoon salt
3/4 cup margarine
1/4 cup chopped parsley
Shredded colby, bacon bits, chopped green onion

Directions:
Boil potatoes and set aside. In a large heavy pot, saute bacon, onion, and celery over a medium high heat until tender and brown. Drain 1/2 the grease from the pot. Then add milk, water, chicken base, salt and pepper. Bring to a hot temperature, but don't boil. In another pot melt margarine and add flour to make a roux. Mix well and allow to bubble for about 1 minute. Add the roux to the hot milk mixture-whisk until thick. Stir in heavy cream, potatoes, parsley. Garnish with toppings.

Printable Recipe
BARBEQUE - SPICE RUBBED FLAT IRON STEAK - JEFF GRUNDER
09/30/2011
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Barbeque/ Spice Rubbed Flat Iron Steak - Jeff Grunder, Iowa Machine Shed

Ingredients:
2 T Balsamic Videgar
2 T Corn Oil
2 Lbs of Flat Iron Steak
2 T Cider Vinegar
1/2 cup Ketchup

Marinade the steaks in the above marinade for 2 hours - then blot with a paper towel and put the following dry rub on the steaks.

2 T chili powder
1 T onion powder
2 T brown sugar
1 T oregano
2 T garlic powder
1 T Spanish paprika
2 T kosher salt

Over a fire hot charcoal, grill or a iron skillet that is smoking hot - cook the steaks till the correct doneness to your liking, let steaks rest them, cut the steaks and serve.


Printable Recipe
CARAMEL APPLE BACON SEASONAL PORK LOIN - JEFF GRUNDER
10/14/2011
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Caramel Apple Bacon Seasonal Pork Loin - Jeff Grunder, Iowa Machine Shed

4 lb Boneless Pork Loin 2 T Brown Sugar
1 T Onion Salt 1 T Garlic Powder
2 T Paprika
Dash of Nutmeg Dash of Ground clove
1 T Chili Powder 1 T ground Cumin
1 T Thyme 1 T Montréal Seasoning
2 T Olive Oil 4 Cloves Garlic - Chopped

4 Strips Bacon - Cut in ½ Pieces 4 Chopped Cloves of Garlic
½ Cup Red Diced Onion 2 cups Brown Sugar
1 Cup Of Fine Diced Granny Smith Apple
2 T Soy Sauce 2 T Boejtes Mustard
1/2 Cup Machine Shed BBQ Sauce

Take all the dry ingredients and combine those in a bowl and liberally season with olive oil and chopped garlic then the dry rub ingredients. Roast in Oven till it reaches a internal Temperature of 145 degrees. In a large skillet cook the bacon till about crisp drain about 80 % of the grease off then add garlic, red onion sauté for about 4-5 minutes till the onion and bacon are done. Then add the granny smith apple and brown sugar cook for about 2-3 minutes add the rest of the ingredients. When Pork loin has reached its desired Temperature let in rest for 5 minutes then slice thin and place about 6-8 oz on a plate top with the caramel sauce, serve.



Printable Recipe
CHICKEN BACON CILANTRO - NICK COX - THUNDER BAY GRILLE
07/19/2011
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Chicken Bacon Cilantro - Nick Cox - Thunder Bay Grille

Chicken Bacon Cilantro
1 lb Chicken Breasts
3 strips bacon , diced
1 Mayo
1tbsp fresh cilantro, chopped
Lime squeezed

Directions:
1. Cut chicken breast and bacon into
small pieces.
2. Pulse chicken and bacon in a food
processor until coarsely chopped,
about 8 times.
3. Add remaining ingredients and
pulse until smooth. Refrigerate.



Printable Recipe
CHIPOTLE BUTTER GRILLED CHEESE CROSTINI - BRANDON ZAWADA
10/26/2011
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Chipotle Butter Grilled Cheese Crostini - Brandon Zawada, Hy-Vee

Serves 8

1 Loaf Hy-Vee Bakery Baguette or French Bread, Cut into 16 - ¾ Inch Slices
8oz Sliced Cheddar
4oz Soft Goat Cheese (Chevre)
1 Container Chef Brandon's Smoky Chipotle Butter

Procedure:
Preheat a large skillet or griddle to medium heat. Spread each piece of bread liberally on each side with Chef Brandon's Smokey Butter, it helps if the butter is at room temperature. Assemble each mini sandwich with 1 ounce sliced cheddar and ½ ounce of the goat cheese and press to make a sandwich. Toast the grilled cheese in your pan on each side until the sandwich is dark golden brown and the cheese is melted.

Assembly:
Enjoy with a hot bowl of soup, serve with light salad of arugula and candied pecans or serve alone as a part of an hors d'oeuvre party. Try filling the sandwich with shaved prosciutto, sliced granny smith apples or sautéed mustard greens. Enjoy!!



Printable Recipe
CHIPOTLE CHICKEN PASTA
08/31/2011
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Chipotle Chiken Pasta - Nick Cox, Thunder Bay Grille

Ingredients:
1-3oz Chicken Breast, Grilled
2 tsp- Olive Oil
2tsp- Galic, roasted puree
1oz- Roasted Red Pepper
3oz - Roasted corn and pepper blend or frozen corn Obrien
1 oz - Bacon, Chopped
1oz - Green Onion, Chopped
3oz - Chicken Stock
4oz - Garlic Cream Reduction, reduced by 1/2
1tsp - Minors Chipotle Base
1oz - Mornay Sauce
1 Tbsp - Cilantro, chopped
8 - Grape Tomatoes, halved
2 oz - Asiago Cheese, shredded
6 oz - Farfalle Pasta
1/2 oz - Feta, crumbled
1/2 oz - Green Onion

Preparation:
1. Grill chicken - dice
2. Heat oil in pan - add garlic, onions, corn bacon. Saute
3. Deglaze with chicken stock, add cream and chipotle. Reduce
4. Toss with chicken, cilantro, tomatoes and cheese

Printable Recipe
CHORIZO AND PUMPKIN SOUP - BRANDON ZWADA
10/26/2011
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Chorizo and Pumpkin Soup - Brandon Zwada, Hy-Vee

Serves 8
2 lb. Large Diced Fresh Pumpkin
10 oz. Mexican Chorizo Sausage (I use spicy)
2 Tablespoons Hy-Vee Grand Selections Extra Virgin Olive Oil
1 Medium Sized Yellow Onion, Peeled and Medium Diced
5 Cloves Garlic, Small Diced
1 Bottle Oktoberfest Beer
1 14.5 oz. Can Hy-Vee Chicken Broth
1 Cup Heavy Cream
2 Tablespoons Hy-Vee Honey
1-2 Tablespoons Chef Brandon's BBQ Rubdown
Salt to Taste
½ Cup Chopped Cilantro

Procedure:
In a large stock pot or Dutch oven, over medium heat, add chorizo and cook until browned. Add olive oil, onions, garlic and Chef Brandon's BBQ Rubdown, sauté until golden brown, about 10 minutes ,fold in squash and cook for another 2 minutes. Add beer and broth to squash mixture, taking care to scrap up any browned bits off the bottom of the pan (deglazing). Bring to a boil and simmer for 10 minutes or until squash is fork tender, pour in cream, honey and cilantro and cook for 1 more minute, season with salt to taste. Keep warm for serving.

Assembly:
Serve soup with fresh baked bread or grilled tortillas and a dollop of sour cream or Greek yogurt. Try substituting the beer for a lighter or darker beer to your taste, keeping in mind to use a maltier or sweeter beer as hoppy beers will make your soup more bitter. You can also substitute any fall or winter squash for the pumpkin. Enjoy!!




Printable Recipe
COWBOY CASSEROLE
11/21/2011
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Cowboy Casserole, Bryan Witt

Ingredients:
1lb of hamburger
1 can of pork and beans
1/4 cup of brown sugar
Worcestershire sauce

Directions:
1. Brown hamburger
2. Stir in can of pork and beans
3. Stir in 1/4 cup of brown sugar (add more depending on taste)
4. Add a dash of Worcestershire sauce
5. Enjoy!

Printable Recipe
COWBOY CAVIAR - HY-VEE DIETITIAN NIKKI PUTNAM
06/27/2011
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Cowboy Caviar

Serves 10

All you need:
3-4 small tomatoes, diced
2 cans black eyed peas, drained and rinsed
4 ears of sweet corn, kernels removed from cob OR 1 bag
Hy-Vee Grand Selections white shoe-peg corn, thawed
1 medium yellow pepper, diced
1 medium green pepper, diced
½ medium red onion, diced
1 bunch cilantro, chopped (leaves only)
1 c. Hy-Vee Light Italian Dressing
Juice from 1 lime
Salt and pepper to taste

All you do:
Combine ingredients and serve cold as dip, salsa or salad!

Nutrition facts per serving: 140 calories, 1 g fat, 0g saturated fat, 0mg cholesterol, 650mg sodium, 26g carbohydrates, 6g fiber, 7g sugar, 6g protein


Printable Recipe
CREAMY SCRAMBLED EGGS- STEPHANIE GODKE
04/11/2011
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Creamy Scrambled Eggs with Edible Flowers

12 Large Eggs
½ cup light cream
2 tsp chopped chives
2 tsp chopped tarragon
2 tsp chopped parsley
Salt and pepper to taste
4 TBS butter
8 oz. goat cheese crumbled
Handful of Edible Flowers
Parsley for garnish

In a large mixing bowl whisk the eggs with the cream and herbs. Add the salt and pepper. Melt the butter in a skillet and stir the egg until soft cooked. Add the goat cheese crumbles and put the eggs into a puff pastry basket. Top the eggs with a handful of the edible flowers and serve.


Printable Recipe
GRILLED CHOPS WITH APRICOT STONE GROUND MUSTARD - JEFF GRUNDER
08/10/2011
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Grilled Chops with Apricot Stone ground Mustard - Jeff Gurnder, Iowa Machine Shed

6-8oz chops
4 T olive oil
4 T Fresh Rosemary
4 Cloves Garlic - Minched
Salt and Pepper

Sauce:
2 Cups Apricot Preservers
2 T. Butter
1 Cup Red Onion - Minced
1/2 Cup Brown Sugar
1/2 Cup Boetjes Mustard
1/2 cup Dried Apricots
1 T. Soy Sauce
2 Coves Garlic - Minced

In a dish lay chops out and marinate with the following ingredients, olive oil, rosemary, 4 cloves garlic, and salt and pepper - let marinade for 4-6 hours

In saucepan melt butter and saute the red onion and brown sugar for 5-7 minutes over medium heat till carmelized. Then add the remaining ingredients and heat for 10 minutes.

Over a hot grill chook chops till done about 140 degrees and top with sauce.

Printable Recipe
GRILLED SHRIMP WITH A CHILI GARLIC BUTTER - JEFF GRUNDER
07/27/2011
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Grilled Shrimp with a Chili Garlic Butter - Jeff Grunder, Iowa Machine Shed

2lbs of Shrimp - 16-20 count - Peeled and Divided
6 cloves roasted garlic
1 dried chili peper - crushed
1 lb butter - melted
1 T fresh cilantro
2 lemon - squeezed

In a large bowl combine shrimp, 1/2 lb of melted butter, roasted garlic, cilantro, and crushed chili pepper. Let marinade for at least 1 hr in refridge. Then over a hot grill, grill the shrimp - it may be better to skewer the shrimp and grill them. Then after they are cooked roughly 5 minutes per side - then pour the remaining melted butter on top and finish with fresh squeezed lemon juice.

Printable Recipe
HERB CRUSTED CHOPS - JEFF GRUNDER
01/07/2011
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Herb Crusted Chops

8 - 4oz boneless chops
2 eggs beaten
2 cups of bread crumbs
2 T oregano
½ cup fresh parsley
2 T garlic powder

Sauce

2 T Oil
4 cloves of fresh garlic - chopped
1 cup sliced mushrooms
½ cup chopped tomatoes
½ cup white wine
1 T Dijon mustard
2 cups demi glaze
½ cup diced onion


In a large bowl combine bread crumbs, oregano, parsley, and garlic powder- mix. In another bowl beat the two eggs. Take the pork into the egg then into the bread crumbs to coat. In a large sauce pan heat oil over a med heat- cook chops till done about 5-7 minutes- remove chops. Then add mushrooms, onions, deglaze pan with white wine, add tomatoes and garlic, cook for 2-3 minutes then add demi glaze and mustard. Serve sauce over pork

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HERB CRUSTED TURKEY TENDERLOINS- JEFF GRUNDER
02/25/2011
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Herb Crusted Turkey Tenderloins

3- 2 oz. turkey tenderloins
1 cup bread crumbs
1 T. oregeno
salt and pepper
1/4 cup grated parmesan cheese
( this is the breading mixture, combine all)
Easy eggs
Flour

Cut Tenderloins in 2oz. portions, pat them out ,then bread them
Flour- egg-then breading mixture-set aside in cooler
In a large saute pan :
1/2 cup margarine , 1/2 cup flour for roux
1/4 LB. margarine
2 cups sliced portebella mushrooms
1/8 cup chopped garlic
1/8 cup fresh thyme
2 T. chix base
1/2 cup sherry 4 cups heavy cream
salt and pepper

In a large saute pan melt margarine, add mushrooms, garlic and thyme- saute for 4-5 min. Deglaze with sherry- saute for 2-3 min, and chix base and heavy cream, thicken with roux and season with salt and pepper.


Printable Recipe
IRISH DOG TACO CHILI - KELLY DUECY
12/09/2011
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IRISH DOG TACO CHILI - Kelly Duecy
Ingredients:
1-2 cups Irish Dog Bloody Mary Mix
1 lb lean ground beef, OR 1pkg BOCA frozen/ground tofu meat
1 large onion, chopped
1, 1oz packet of dry ranch seasoning
1, 1oz packet of dry taco seasoning
1, 16oz can light kidney beans
1, 16oz can dark kidney beans
1 16oz can whole kernel corn
1, 8oz can diced tomatoes with red/green chilies
1, 8oz can diced tomatoes

Directions:
Brown meat and onions using 1 cup Irish Dog Bloody Mary Mix. Simmer to reduce mix, then drain any excess liquid. Combine all other ingredients in pot or crock pot, including additional cup of IDBMM and seasoning packets. Do not drain any canned ingredients. Simmer 1 hour and enjoy!


Printable Recipe
MEDITERRANEAN CHICKEN OF LOVE - ROBERT LEWIS
02/23/2011
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Chef Robert's Mediterranean Chicken of Love

Ingredients

2 teaspoons extra virgin olive oil
1/4 cup white wine
1 pound skinless, boneless chicken breast halves, sliced
2 cloves of garlic
3 roma tomatoes, diced
2 tablespoons chopped fresh basil
1 tablespoon rosemary
1 tablespoon oregano
10 pitted kalamata or black pitted olives
1/4 cup chopped fresh parsley
salt and pepper to taste

Directions

Heat oil in a large skillet over medium heat. Add sliced chicken and sautè about 4 to 6 minutes, until golden. Remove chicken from skillet and set aside.

Sautè garlic in pan drippings for 30 seconds, then add tomatoes and sautè for 3 minutes. Lower heat, add white wine, and simmer for about 5 minutes. Add oregano, rosemary, and basil, and simmer for 2 to 3 more minutes.

Return chicken to skillet and cover. Cook over low heat until chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste, and serve.

Servings: 4



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PUMPKIN MAC & CHEESE- STEPHANIE GODKE
11/09/2011
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Pumpkin Mac & Cheese- Stephanie Godke


INGREDIENTS
1 pound whole wheat or whole grain short-cut pasta, such as rigatoni or penne
4 tablespoons butter
3 slightly rounded tablespoons flour
1 cup amber beer or chicken stock
2 tablespoons honey or maple syrup
2 cups whole milk
A couple of pinches of ground cloves or 1/2 teaspoon allspice
About 1 teaspoon ground mustard
A pinch of cayenne pepper
Freshly grated nutmeg, to taste
Salt and pepper, to taste
1 can unsweetened pumpkin puree (14 ounces) or 2 cups pureed fresh roasted pumpkin or butternut squash
2 1/2 cups shredded sharp yellow cheddar cheese, divided
Sweet paprika, for sprinkling
Chopped parsley or chives, for garnish

Serves 4-6


PREPARATION
Bring a large pot of water to a boil. Salt it and cook the pasta to al dente. Drain and reserve.

Pre-heat the broiler.

Melt the butter in a medium size saucepot over medium heat. Whisk in the flour, cook for 1 minute, then raise the heat a bit and add the beer or chicken stock. Reduce until almost evaporated, then whisk in the honey or syrup and milk. Season with cloves or allspice, mustard, cayenne, a little freshly grated nutmeg and some salt and pepper. Thicken to coat a spoon, a couple of minutes, then taste to adjust the seasonings.

Whisk in the pumpkin puree, then stir in about 2 cups grated cheese with a wooden spoon until melted. Combine the pasta with the sauce and arrange in a casserole or individual ramekins. Sprinkle with the remaining cheese and a light dusting of paprika. Broil to brown and bubble. Garnish with chopped parsley



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RAGU BOLOGNESE - CHEF MONIKA SUDAKOV
10/11/2011
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Ragu Bolognese - Chef Monika Sudakov, Chestnut Street Inn


3 Tbl olive oil
2-3 Tbl unsalted butter
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 onion, finely chopped
2-3 cloves garlic, minced
1 lb ground veal or beef
1 lb ground pork
4 oz pancetta or Canadian bacon, finely chopped
3-4 Tbl tomato paste
Pinch salt and pepper
Pinch red pepper flakes
1 Tbl dried Italian seasoning
1 cup whole milk
1 cup dry vermouth
2 Tbl Italian parsley, finely chopped
Handful freshly torn Basil leaves
Freshly grated parmigiano reggiano to serve


Heat olive oil and butter over medium high heat in a medium sauté pan until butter has melted. Add onion and sauté until lightly caramelized, approx. 6 mins. Add garlic and heat through until fragrant, approx. 1 min. Add carrot and celery and sauté for a couple minutes or until the vegetables just begin to tenderize. Add beef or veal, pork and pancetta or Canadian bacon and continue to sauté until the meat has completely browned. Season with salt, pepper, red pepper flakes, Italian seasoning and tomato paste. Continue cooking for approx. a minute or two or until the spices have heated through and toasted a bit. Add milk and wine and reduce heat to medium low. Continue to cook uncovered, stirring occasionally for approx. 1 hour or until the sauce has thickened and become rich. Season to taste and add freshly torn basil and chopped parsley. Serve over a bed of pasta noodles, preferably something like a penne or a gemelli with ridges for the sauce to adhere to. Garnish with freshly grated parmigiano reggiano.


Printable Recipe
ROASTED EYE OF ROUND WITH SEASONAL HERBS- CHEF BRANDON ZAWADA, HY-VEE
11/21/2011
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Roasted Eye of Round with Seasonal Herbs- Chef Brandon Zawada, Hy-Vee

1-4 lb. Eye of Round Roast
¼ Cup Chef Brandon's Autumn Herb Rubdown
1 Tablespoon of Hy-Vee Grand Selections Extra Virgin Olive Oil

Procedure:
Preheat your oven to 500 degrees. Rub the roast with the herb mixture and olive oil and then let marinate in the refrigerator for at least an hour, 3 or 4 would be even better. Roast on a baking sheet in the oven for 30 minutes to develop a nice crust and then lower the temperature to 300 degrees for an additional 15-30 minutes depending on your desired doneness, making sure to check the temperature periodically to prevent over cooking. Cook to 115 degrees for rare, 125 degrees for medium rare, 135 degrees for medium and so on. Let the roast rest at least 10 minutes before carving as this will allow the juices to redistribute and will carry over the temperature another 5 degrees to your target temperature, cover to keep warm before serving.

Assembly:
Thinly slice your roast and serve with your favorite smashed potatoes and your choice of vegetables and sauces. This goes great with everything from gravy to horseradish cream to cranberry sauce. Use leftover sliced roast for sandwiches, stir-fry's or stroganoffs. Enjoy!!

Chef Brandon Zawada


Printable Recipe
ROASTED PORK TENDERLOIN WITH A CRANBERRY CITRUS SAUCE - JEFF GRUNDER
11/03/2011
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Roasted Pork Tenderloin with a Cranberry Citrus Sauce - Jeff Grunder, Iowa Machine Shed

Marinade:
2lb pork tenderloin cleaned of all silver skin
2 T olive oil
1/2 cup brown sugar
Zest of 1 orange
4 cloves garlic-minced
1/2 cup soy sauce
1/4 cup fine minced red onion
Juice of 1 orange

Cranberry Citrus Sauce:
2 T Butter
2 cloves garlic-minced
1 cup cranderry sauce-with berries
1/2 cup peach preserves
1/2 cup fine minced red onion
1/4 cup cranberry wine
1 orange-chopped
1/2 cup Machine Shed BBQ

In a bowl combine olive oil, minced garlic, soy sauce, brown sugar, red minced onion, and zest and juice of one orange- whisk together and pour over pork tenderloin and allow to marinade for at least 6 hours or over night.
In a large sauce pan saute the butter with red onionand garlic saute for 5-7 minutes till the red onion is starting to brown. Then deglaze with cranberry wine cook for 2-3 minutes then add the remaning ingredients and cook for 15 minutes over low heat.
To prepare pork tenderloin you should grill over a charcoal grill till 145 degrees remove from the heat and let rest for 5 minutes and carve then serve with warm sauce on top.

Printable Recipe
SALMON WITH PEACH SALSA - BETH FREEHILL, DIETITIAN
04/14/2011
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Salmon with Peach Salsa

Source: adapted from www.hy-vee.com
Serves: 4

All you need:

4 (4 oz) salmon fillets (about 1-inch thick)
1 tsp lemon pepper, divided
1 cup chopped fresh peaches
1/3 cup chopped cucumber
1 tablespoon chopped cilantro
2 teaspoons lime juice

All you do:

1. Preheat oven to 425 degrees.
2. Coat baking dish with nonstick cooking spray and place fish in dish. Season salmon fillets with 1/2 tsp lemon pepper.
3. Bake for 15-20 minutes or until fish flakes easily with fork.
4. Meanwhile, for salsa, combine peaches, cucumber, cilantro, remaining lemon pepper and lime juice.
5. Serve cooked salmon topped with peach salsa.

Printable Recipe
SAUSAGE AND POTATOES- WIDE RIVER WINERY
01/10/2011
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Sausage and Potatoes

5# potatoes -boiled
½ c chopped parsley
rosemary to taste
salt and pepper to taste
chopped tomatoes for garnish
1.5# bulk sausage
1 cup chopped onions
milk for mashing the potatoes
your favorite cheese -about 1 C

Brown the sausage, remove from pan. Sauté the chopped onion in the same pan. Mash the potatoes. Add herbs, cheese. Combine sausage-onion mixture and potatoes-cheese-herb mixture. Spread into a long pan

Sprinkle chopped tomatoes and additional parsley over the top. Bake at 400 for 15-20 minutes. Serve with Wide River Winery's Felony Red, Blushing Testimony or Sweet Justice.

Printable Recipe
SHRIMP WITH CHIPOTLE CHOCOLATE SAUCE - CHEFF MONIKA SUDAKOV
08/22/2011
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Shrimp with Chipotle Chocolate Sauce - Cheff Monika Sudakov - Chestnut Street Inn

Yields: 10 Servings

30 Shrimp, Medium Peeled and Deveined
Kosher Salt and Freshly Ground Pepper
2 Tbl Canola or Vegetable Oil plus 1 Tbl
1 onion, sliced
2-3 garlic cloves, minced
1-14 oz can fire roasted diced tomatoes
2 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground coriander
2 chipotles in adobo, chopped
2 Tbl Italian Parsley, Chopped
2 Tbl Cilantro, Chopped
Kosher Salt and Freshly Ground Pepper
½ cup Beef Broth
2-3 oz bittersweet chocolate
2 Tbl heavy cream


Season shrimp with salt and pepper. Set aside. Heat oil in large sauté pan. Add onions to pan and sauté until translucent, approx. 5 mins. Add garlic and cook for one minute or until fragrant. Season with salt, pepper, cinnamon, allspice, coriander, cilantro and parsley. Add chipotles, tomatoes and beef broth and bring to a boil. Reduce heat to a simmer and continue cooking uncovered until the sauce has thickened, approx. 15-20 mins. Add chocolate to taste. Add cream. Season to taste and serve hot. Right before serving, heat additional tablespoon of oil in large sauté pan over medium high heat. Add shrimp and sear until just done, approx 3 mins per side.



Printable Recipe
SPICY TERIYAKI SKIRT STEAK
03/22/2011
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Spicy Teriyaki Skirt Steak

Ingredients:

¼ cup teriyaki sauce
4 garlic cloves, minced
1 Thai red chile pepper (or other chile), seeded and minced
1 orange
1 (1-pound) skirt steak, trimmed

1. Combine teriyaki sauce, garlic, and chile in zip-close plastic bag. Remove zest from orange with a zester and set aside. Measure out 2 tablespoons orange juice and add to bag (reserve remaining orange for another use). Add steak to bag. Squeeze out air and seal bag; turn to coat steak. Refrigerate, turning bag occasionally, at least 2 hours or overnight.
2. Spray broiler rack with nonstick spray and preheat broiler.
3. Remove steak from marinade; discard marinade. Place steak on broiler rack and broil 5 inches from heat until instant-read thermometer inserted into side of steak registers 145 degrees for medium rare, about 4 minutes per side.
4. Transfer steak to cutting board and let stand 10 minutes. Cut across grain into 16 slices. Sprinkle with reserved zest.

Courtesy: Weight Watchers Just 5 Cookbook

Printable Recipe
THE BARON'S MEATBALLS - STEHPANIE GODKE
08/25/2011
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The Baron's Meatballs - Stehpanie Godke

Ingredients
1 bag Frozen Swedish meatballs about 20
6 TBS Butter melted
½ cup All-purpose flour
2 TBS Minced shallots or fine minced sweet onion
¾ cup LOGO Vodka
¼ cup Medium Sherry optional or ¼ cup water
2 ½ cups Whole milk or half and half
3 TBS Chopped chives
2 TBS Chopped parsley
4 cups Cooked, drained and buttered noodles


Directions:

1. melt the butter in a heavy Dutch oven or covered pot
2. add the minced shallots or onions
3. sauté until softened
4. add the flour and stir to cook the flour about a minute
5. salt and pepper to taste
6. add the LOGO Vodka and the sherry or water
7. stir until thickened and smooth
8. add the milk or cream and herbs
9. stir in the meatballs and cover the pan
10. place the meatballs in the oven or crock pot and heat until hot and bubbling
11. serve over noodles
12. ALSO GREAT as a party appetizer served with toothpicks!



Printable Recipe
WIDE RIVER WHEAT PORK AND APPLES - STEPHANIE GODKE
11/09/2011
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WIDE RIVER WHEAT PORK and APPLES - Stephanie Godke

2 LBS pork tenderloin sliced or chops
½ cup Wide River Wheat
¼ cup soy sauce
¼ cup brown sugar
3 TBS. Dijon Mustard
1 tsp. minced fresh ginger
2-3 large Honey Crisp Apples peeled and sliced
½ cup dried craisins soaked for 30 minutes to 1 hour in 1/3 cup Wide River Wheat

Marinate the pork in the ½ cup Wide River Wheat, soy sauce, Dijon Mustard and fresh ginger. Let the meat marinate for 4 hours or more. Soak the craisins in more Wide River Wheat. Toss the sliced apples in some 7-up or Sprite to keep from browning. Sauté the meat in a little olive oil until just done then stir in the drained apple slices and the craisins in any remaining Wide River Wheat. Cook just until the apples are tender. Serve with spaetzle or rice.


MISCELLANEOUS

Printable Recipe
ALMOND AND SAUSAGE DRESSING - THERESA BRYANT
11/23/2011
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Almond and Sausage Dressing - Theresa Bryant


2 12oz bags Bread Cubes
1 lb Ground Beef
1/2 lb Mild Italian Sausage
1 stick Margarine
2 cups Onion (chopped)
2 cups Celery (chopped)
1/2 cup Carrots (chopped)
1/2 tsp. Salt
1/4 tsp. Black Pepper
2 cups skim or 2% milk
2 cups turkey drippings (or chicken broth)
1/3 cup Olive Oil (optional)
2 small bags sliced Almonds


Preheat oven to 350°.

Brown ground beef and Italian sausage until done. Drain well.

Melt margarine in skillet, then add onion, celery, carrots, salt, and pepper. Cook on medium heat for approximately 10 minutes or until soft. Set aside and allow it to cool.

Pour bread cubes in a large bowl. Add milk and turkey drippings, allowing the bread to absorb the liquid.

Add the ground beef, sausage, celery, onion and carrots. Add olive oil if desired. Blend all ingredients by hand until mixed well. The mix should have a moist, pliable consistency (not too mushy). You may add a bit more turkey drippings or milk if it is too dry. Add almonds and mix well (be sure to set aside a handful of almonds to use at the end of the baking process).

Pour mixture into buttered baking dish or pan and cover it with tin foil. Bake for 45 minutes. Remove foil from the pan and sprinkle almonds on top, allowing the dressing to brown for 10-15 minutes more.

Remove pan from the oven and allow it to cool for 10 minutes.

This recipe makes 2 pans of dressing and serves 24.



Printable Recipe
BANANA NOG - JANET MACON
11/04/2011
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Banana Nog - Janet Macon, Hy-Vee Dietitian

All You Need
4 ripe bananas
1-1/2 cups skim milk or almond milk
1-1/2 cups plain Yoplait Greek yogurt
1/4 teaspoon rum extract
ground nutmeg, to taste

All You Do
Blend all ingredients except nutmeg. Puree until smooth. Top with nutmeg. Serves 8 (1/2 cup each).



Printable Recipe
BROILED GRAPEFRUIT - KRISTEN DECKER, DIETITIAN
01/26/2011
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Broiled Grapefruit

All you need:
1 grapefruit
1 tsp brown sugar*
¼ tsp ground cinnamon

All you do:
1. Cut grapefruit in half, section with serrated knife and remove seeds.

2. Sprinkle each half with a little brown sugar and cinnamon. Broil by placing grapefruit halves on sheet under broiler rack 3 inches from heat. Broil 10 - 15 minutes or until golden and heated through.

*VARIATIONS: Instead of sugar, use honey or maple syrup.

Yield: 2 servings

Source: Hy-Vee.com


Printable Recipe
EASY AVOCADO WHIP - MOLLY SHATTUCK, DIETITIAN
03/15/2011
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Easy Avocado Whip

All you need:
2 avocados, peeled and pitted
1/3 cup skim milk
2 tbsp sugar
½ tsp vanilla extract

All you do:
Mash avocado with an electric mixer. Blend in the milk, sugar and vanilla until smooth. Chill for about 20 minutes before serving.

Serves 4

Printable Recipe
HOMEMADE SPRAY CLEANER - PAM BRAMMANN
11/22/2011
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Homemade spray cleaner - Pam Brammann

Mix into a spray bottle

1 cup water

1 t. white clear vinegar

1 t. isopropol alcohol

3 - 4 drops dish soap



Printable Recipe
HONEY CALYPSO FRUIT - BETH FREEHILL, DIETITIAN
04/14/2011
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Honey Calypso Fruit

Source: Try-Foods International.
Serves 8.

All you need:

2 cups fresh blueberries (1 pint)
2 bananas, peeled and sliced
2 cups strawberries, hulled and halved (1 pint)
2 cups seedless grapes
2 nectarines, quartered
1/3 cup Hy-Vee orange juice
2 tbsp fresh lemon juice
1-1/2 tbsp Hy-Vee honey
1/2 cup Hy-Vee slivered almonds, toasted
Fresh mint

All you do:

1. Combine blueberries, bananas, strawberries, grapes and nectarines in a large bowl.
2. Just before serving, mix together orange juice, lemon juice and honey.
3. Pour juice mixture over fruit and toss to combine. Spoon fruit into individual serving glasses. Serve with toasted almonds and fresh mint.

Printable Recipe
HOT & SOUR SLAW - MOLLY SHATTUCK, DIETITIAN
03/15/2011
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Hot & Sour Slaw

All you need:
3 tbsp rice vinegar
1 tbsp reduced-sodium soy sauce
1 tbsp toasted sesame oil
1 tsp Gourmet Garden prepared ginger
¼ tsp ground white pepper
¼ tsp Hy-Vee crushed red pepper, or to taste
3 cups shredded napa or green cabbage
1 cup thinly sliced red bell pepper
1/3 cup sliced scallions
1, 8-ounce can bamboo shoots, drained and thinly sliced

All you do:
Whisk vinegar, soy sauce, oil, ginger, white pepper and crushed red pepper in a large bowl. Add cabbage, bell pepper, scallions and bamboo shoots; toss to coat.

Serves 4 (1 cup/serving)


Printable Recipe
KALE CHIPS- MOLLY SHATTUCK, DIETITIAN
01/12/2011
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Kale Chips

All you need:
2 bunches of kale (about 14 large leaves)
2 tsp olive oil or cooking spray
2 tbsp nutritional yeast
Sea salt, to taste

All you do:
1. Preheat oven to 375 degrees F.
2. Wash kale, remove stem and rip into chip-size pieces.
3. Toss kale pieces with olive oil (or mist with cooking spray) and place in a single layer on baking sheets.
4. Sprinkle with nutritional yeast and salt, if desired.
5. Bake for 14 minutes, until crisp.

Serves 6 (1 ½ cups each)


Printable Recipe
OLD FASHIONED GRAVY - CHEF BRANDON ZAWADA
11/21/2011
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Old Fashioned Gravy - Chef Brandon Zawada, Hy-Vee
Serves 8

2 Tablespoon Hy-Vee Unsalted Butter
1 Yellow Onion, Peeled and Small Diced
2 Tablespoons Chef Brandon's Autumn Herb Rubdown
½ Cup + ¼ Cup Apple Cider
2 Tablespoons Hy-Vee Corn Starch
1-32oz Container Hy-Vee Chicken Broth (can substitute turkey or beef broth)
1-14oz can Hy-Vee Whole Berry Cranberry Sauce
Cracked Black Pepper to Taste


Procedure:
In a large saucepan, over medium high heat, add 1 tablespoon of butter, onion and herb rubdown. Sauté for a couple minutes, until the onions turn translucent, then add ½ cup apple cider, scraping any brown bits off the bottom of the pan, this is called deglazing. Reduce the cider by half, add the chicken broth and bring to a simmer. In a small mixing bowl combine the remaining ¼ cup apple cider and the cornstarch, whisk until completely smooth with no lumps. Pour into the simmering gravy and stir until thickened, add the cranberry sauce and continue to simmer until thick, about 5-10 minutes. Once to the desired consistency add remaining butter and season with cracked pepper to taste, keep warm for serving.

Assembly:
Serve this festive gravy over minute steaks, hot beef sandwiches, carved roast or over your chicken fried steak. Try adding some fresh parsley or sage to liven up the gravy or a splash of red wine vinegar to sharpen it up. Enjoy!!

Chef Brandon Zawada


Printable Recipe
POWER EGG SANDWICH - MOLLY SHATTUCK
07/26/2011
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Power Egg Sandwich - Molly Shattuck - Hy-Vee Dietitian

Power Egg Sandwich
All you need:

1 whole-wheat English muffin
1 tbsp Neufchatel cheese
1 egg, scrambled in 1 tsp olive oil
1 oz Canadian bacon
1 slice fresh tomato


All you do:
Toast the English muffin and spread with 1 tbsp Neufchatel cheese. Scramble the egg in 1 tsp olive oil. Assemble the sandwich using tomato, Canadian bacon and scrambled egg. Serve with 8 oz 100% orange juice.

Makes 25 balls

Nutrition Facts (per sandwich): 321 calories, 15 g fat (5 g saturated fat), 211 mg cholesterol, 830 mg sodium, 29 g carbohydrates, 5 g fiber, 19 g protein; 20% daily value for calcium, 15% daily value for iron


Printable Recipe
PROTEIN BALLS - MOLLY SHATTUCK - HY-VEE DIETITIAN
07/26/2011
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Protein Balls - Molly Shattuck - Hy-Vee Dietitian

Protein Balls
All you need:

2 cups crunchy peanut butter
2 scoops Healthy 100% Whey chocolate-flavored protein powder
2 ripe bananas, mashed
2 tbsp ground flaxseeds


All you do:
In a large bowl, mix together peanut butter, whey powder, bananas and flax. Refrigerate the mixture for an hour. Mold the mixture into walnut-sized balls and place them in a container lined with waxed paper to separate the layers. Freeze at least 2 hours before serving.

Makes 25 balls

Nutrition Facts (per ball): 142 calories, 11 g fat (2 g saturated fat), 4 mg cholesterol, 105 mg sodium, 7 g carbohydrates, 1.5 g fiber, 7 g protein


Printable Recipe
WINTER BREAKFAST COMPOTE- KRISTEN DECKER, DIETITIAN
01/26/2011
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Winter Breakfast Compote

All you need:
2 grapefruits, 1 white and 1 red
2 navel oranges
2 large tangerines
2 small red bananas or 1 yellow banana
2 kiwi fruit
1/2 cup pomegranate seeds, optional
1/2 cup passion fruit or pomegranate syrup or 1/4 cup warmed orange honey
1/2 cup shredded coconut

All you do:
Peel and section the citrus fruits and place them in a serving dish. Squeeze the pulp over them to get the juice. Slice the bananas diagonally, peel and slice the kiwifruit and place them among the citrus sections; cover with the pomegranate seeds. Drizzle the syrup over the fruit and chill until ready to serve. Toast the coconut in a dry pan until lightly browned, then remove to a plate to cool. Serve the compote with the coconut dusted over the top.

Printable Recipe
YUMMY BREAKFAST SMOOTHIE - PAM BRAMMANN
11/02/2011
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Yummy Breakfast Smoothie - Pam Brammann, MedTour Services

In a blender add:
1 cup Almond Breeze Milk
1/2 cup organic low fat yogurt (your choice of flavor)
3 tablespoons honey
1/4 cup frozen blueberries (or other fruit)
1 banana
1-2 tablespoons Flax Seed Oil (refrigerated)
Blend until smooth.

SOUPS/SALADS

Printable Recipe
ASPARAGUS TOMATO SALAD - KAREN DAVIS
04/01/2011
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Asparagus Tomato Salad

Taste of Home Cooking School

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 small zucchini, halved and cut into 1/4-inch slices
1 cup grape or cherry tomatoes
1/4 cup sliced green onions
1/4 cup minced fresh parsley
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
1/4 teaspoon seasoned salt
1/4 teaspoon Dijon mustard
1/4 cup shredded Parmesan cheese, optional
2 tablespoons sunflower kernels, toasted, optional

1. Place asparagus and zucchini in a steamer basket; place in saucepan over 1 inch of water. Bring to a boil; cover and steam for 2 minutes. Rinse in cold water.
2. In a large bowl, combine the asparagus, zucchini, tomatoes, onions and parsley.
3. In a small bowl, whisk the oil, vinegar, garlic, seasoned salt and mustard. Pour over asparagus mixture and toss to coat. Sprinkle with Parmesan cheese and sunflower kernels, if desired.

Yield: 6 servings
Prep/Total Time: 15 minutes


Printable Recipe
CHICKEN STEW- JEFF GRUNDER
01/21/2011
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Chicken Stew

Ingredients
1 - 1.5 pounds of Chicken Meat (cubed)
1/2 gallon of water
2 cups of cubed potatoes
2 cups of cubed carrots
2 cups of chopped celery
1 cup of chopped onion
2 cups of peas
3 tablespoons of chicken base
1 cup of flour
1/2 pound of margarine
Salt to taste
Pepper to taste

Directions

1) In a medium size stock pot combine potatoes, celery, carrots, onions, chicken, and chicken base and cook for 15 -20 minutes.

2) In a large Sautee Pan over medium heat melt the butter and then whisk in the flour until a roux is formed. Continue to stir and a blonde/pale roux will form do not allow to sit or the roux will burn.

3) Once the Chicken is cooked and the vegetables are fork tender strain from the liquid and set to the side.

4) Place the roux into the stock pot and add the vegetables and meat. Once combined add the strained liquid and stir all of the ingredients together. Once the ingredients are all combined add the peas and simmer.

5) Season with salt and pepper to taste.

Printable Recipe
CITRUS TOSSED SALAD - KRISTEN DECKER, DIETITIAN
01/26/2011
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Citrus Tossed Salad

All you need:
6 cup torn mixed salad greens
3 oranges or 2 grapefruit-peeled, sectioned, and seeded
1.5 cup peeled jicama, cut into thin strips
1 medium red onion, sliced and separated into rings
1/3 cup Citrus Vinaigrette (see recipe below)

All you do:
In a large salad bowl combine torn mixed greens, orange or grapefruit sections, jicama and onion rings.
Drizzle with the 1/3 cup vinaigrette; toss. Serve at once.

CITRUS VINAIGRETTE: In a screw-top jar combine 3/4 cup frozen Florida orange juice concentrate, thawed; 1/4 cup vinegar; 1/4 cup olive oil; 1/4 cup water; and 1/4 teaspoon pepper. Shake well to mix. Cover and chill for up to 1 week. Before using, let stand at room temperature for about 15 minutes, then shake well. Makes 1-1/2 cups dressing.
The orange juice concentrate in this recipe replaces part of the oil found in most vinaigrettes. The result is a full-flavored dressing with only 2 grams of fat and 34 calories per tablespoon, instead of 6 grams of fat and 54 calories.

Recipe compliments of Florida Citrus and The American Cancer Society.
Makes 6 (1 1/2 cup) servings.


Printable Recipe
CRAB, AVOCADO, MANGO AND PEPPER SALAD - CHEF MONIKA SUDAKOV
06/27/2011
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Crab, Avocado, Mango and Pepper Salad


Yields: 8 Servings


8 oz lump crab meat
1 avocado, chopped
1 mango, chopped
1 red pepper, seeded
4 garlic cloves, minced
2 Tbl chives, chopped
Kosher salt and freshly ground pepper to taste
2 tsps ground cumin
2 tsps smoked Hungarian paprika
1 tsp Harissa paste
2 tbl extra virgin olive oil
2 tbl lemon juice



Combine all the ingredients in a large bowl and mix gently. Adjust seasoning to taste. Chill for at least one hour before serving.



Printable Recipe
EGYPTIAN RED LENTIL SOUP - CHEF MONIKA SUDAKOV
06/27/2011
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Egyptian Red Lentil Soup


Yields: Approx. 8-10 Servings


3 Tbl Extra Virgin Olive Oil
1 Red Onion, Chopped
3 Garlic Cloves, Minced
2 Carrots, Peeled and Diced
2 Celery Stalks, Diced
1 1/2 cups Red Lentils
6 Cups Kitchen Basics or Pacifica Chicken Broth
Kosher Salt and Freshly Ground Pepper
Pinch Saffron
2 tsps ground cumin
2 tsps Smoked Hungarian hot paprika
2 tsps Harissa
3 Tbl Chopped Italian Parsley
3 Tbl Chopped Cilantro
½ to 3/4 Cup Lemon Juice

Heat oil in a stock pot. Add onions and saute until tender, approx. 5 mins. Add garlic and saute for one minute or until fragrant. Add carrots, celery and spices, including harissa and stir to combine. Cook for a couple minutes to toast spices. Add lentils, parsley, cilantro and chicken broth. Bring to a boil. Simmer on low for approx. 40 mins. Puree soup with an immersion blender. Add lemon juice to taste. Adjust seasonings to taste.



Printable Recipe
GREEK GRILLED CHICKEN SALAD - CHEF MONIKA SUDAKOV
06/27/2011
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Greek Grilled Chicken Salad


Yields: 4 Servings


1 Head Romaine Lettuce, Washed and torn into pieces
4 romaine or campari tomatoes, quartered
12 kalamata olives
12 slices of English cucumber
1 red onion, seeded and sliced
4 oz feta cheese, crumbled
4 organic free range chicken breasts
Kosher salt and freshly ground pepper
2 tsps extra virgin olive oil
2 tsps ground oregano
2 tsps ground dried dill
Pinch Crushed Red Pepper Flakes
2 tsps lemon zest
½ cup Greek yogurt
3 garlic cloves, minced
2 Tbl Lemon Juice
2 Tbl extra virgin olive oil
1 Tbl Fresh Dill, chopped
2 tsps fresh snipped chives


For the dressing, combine yogurt, lemon juice, 2 tbl olive oil, dill, garlic and chives. Season to taste with kosher salt and freshly ground pepper.


For the chicken, drizzle with 2 tsps olive oil. Season with salt, pepper, oregano, dried dill, red pepper flakes and lemon zest. Allow to marinate for 30 mins before grilling.


To assemble salad, toss yogurt dressing with romaine. Garnish with tomatoes, cucumber, kalamatas, peppers, feta and sliced grilled chicken breast.



Printable Recipe
IRISH STEW - MONIKA SUDAKOV
03/10/2011
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Irish Stew

Yields: Approx. 8-10 Servings

2 1/2 lbs Beef Stew Meat
2 Tbl Extra Virgin Olive Oil
1 lg onion, diced
2-3 cloves garlic, minced
1 lb baby carrots
1 lb frozen pearl onions, thawed
2 lbs baby red potatoes or dutch potatoes, washed
4 cups beef broth
Pinch Kosher Salt and Freshly ground pepper
2 bay leaves
2 Tbl Herbes de Provence
3-4 Tbl Domata Living Flour

Place olive oil in a large stock pot over medium high heat. Add beef and cook for approx. 5 mins to brown. Add onion and sauté for 5 mins until translucent. Add garlic and sauté for one minute until fragrant. Add carrots, onions and potatoes and season with salt, pepper, bay leaves and Herbes de Provence. Add flour and stir for approx. one minute to cook through. Add broth and bring to a boil. Cover and reduce to a simmer. Cook for approx. 2 hours, stirring occasionally and adding more liquid if needed. Adjust seasoning to taste. Serve with Daisy Sour Cream.

Printable Recipe
MIXED BEAN SALAD-PALIKARIA - MONIKA SUDAKOV
01/18/2011
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Mixed Bean Salad-Palikaria

What family doesn’t have a recipe for a three bean salad? This is a Mediterranean twist on the tradition and wonderful for an outdoor party because it does not have mayonnaise in it and therefore can sit at room temperature for a while without refrigeration. Make it in advance as the flavors will continue to develop as it sits.

Serves Approx. 8-10 People

1 Can Red Kidney Beans, Drained
1 Can Pinto Beans, Drained
1 Can Chickpeas, Drained
1 Cup Cooked Quinoa
1/2 Cup Lentils
1/2 Cup Frozen Peas
Kosher Salt and Freshly Ground Pepper
2 Green Onions, Chopped
2-3 Garlic Cloves, Minced
1 Tbl Fresh Dill, Minced
1/2 Cup Extra Virgin Olive Olive Oil
2 Tbl Lemon Juice

Heat 3-4 cups water in a medium sauce pan to a boil. Season with salt. Add lentils and peas cook approx. 15 mins or until tender. Drain. Add beans, quinoa, lentils, peas, green onions and garlic to a mixing bowl. Add salt, pepper, dill, olive oil and lemon juice. Toss to combine. Season to taste. Serve cold or at room temperature.

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QUINOA SALAD TABBOULI STYLE - CHEF MONIKA SUDAKOV
06/27/2011
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Quinoa Salad Tabbouli Style

Tabbouli or bulgur wheat is one of the most traditional salads in the Middle East, but obviously it isn’t gluten free. In looking for alternatives to the bulgur I happened upon Quinoa, which is being touted as a new super food. A relative of spinach and tumbleweed, quinoa is a South American grain that cooks exactly like rice, looks like a cross between bulgur and couscous and unlike anything else. It is a perfect grain for salads, soups or side dishes and is ideal for gluten free, vegetarian or vegan diets because it is a nutritional powerhouse with more protein than most meats. So eat up!!


Yields: Approx. 8 Servings

1 cup quinoa
2 Cups Water
1 cup Grape Tomatoes, Halved
1 English Cucumber, Peeled and Chopped
4 Scallions, Chopped
3-4 garlic cloves, minced
1 Bunch Italian Parsley, Chopped
1 Bunch Cilantro, Chopped
Handful Fresh Mint, Chopped
1/3 cup Lemon Juice
¼ cup Extra Virgin Olive Oil
Salt and Pepper to Taste
1 tsp ground cumin
1 tsp paprika


Cook quinoa like you do rice, 2 to 1 ratio for approx. 18 mins. Using a fork, lightly fluff the quinoa and then spread out in a thin layer on a baking sheet. Allow to dry for an additional hour before using. Add tomatoes, cucumber, scallions, garlic, parsley, cilantro and mint to bulgur wheat. To prepare dressing, whisk lemon juice and olive oil along with the salt, pepper, cumin and paprika until well combined. Pour over the quinoa and vegetables and toss gently to mix. Allow to marinate for at least one hour in the refrigerator. This salad tastes better after marinating 24 hours.



Printable Recipe
VALENCIAN GAZPACHO - HY-VEE DIETITIAN NIKKI PUTNAM
06/27/2011
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Valencian Gazpacho
Serves 4

All you need

3/4 green bell pepper, seeded
1/2 cucumber, peeled and sliced
½ onion, peeled and quartered
2 cloves garlic, chopped
1/2 tablespoon kosher salt

1 pinch cayenne pepper
1/8 cup vinegar
1/4 cup olive oil
6 tomatoes, peeled and quartered
Chives

All you do
Combine the bell pepper, cucumber, onion, garlic, tomatoes, salt and cayenne pepper in a blender; blend until smooth. Add the vinegar and olive oil; blend again until well integrated. Garnish with chives, if desired.

Nutrition facts per serving: 175 calories, 13g fat, 3.5g saturated fat, 0g cholesterol, 650mg sodium, 11g carbohydrates, 3g fiber, 7g sugar, 2g protein


Printable Recipe
VODKA GRAPE TOMATO SALAD - STEPHANIE GODKE
08/25/2011
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Vodka Grape Tomato Salad - Stephanie Godke

Ingredients
1 box Cleaned small grape tomatoes
½ Cup Vodka
3 TBS Fresh lemon juice
3 TBS White wine vinegar
2 TBS Sugar
1 TBS Lemon zest
1 ½ tsp. Sea salt
1/2 tsp. Fresh ground pepper

Directions:

Pierce the stem end of the tomatoes and blanch in boiling water for 5 seconds.
Plunge the tomatoes into ice water and peel them.
Stir together all the other ingredients and taste for seasoning.
Add the peeled tomatoes and refrigerate for at least 1 hour and no longer than 4 hours.
Drain the tomatoes serve with black olives on toothpicks,




VEGETABLES

Printable Recipe
GLAZED ACORN SQUASH - STEPHANIE GODKE
11/08/2011
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Glazed Acorn Squash - Stephanie Godke

Vegetable oil, for baking sheets
3 acorn squashes (about 1 1/2 pounds each), halved, seeded, and sliced into 1-inch-thick crescents
Coarse salt and ground pepper
1/2 cup packed dark-brown sugar

Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil.
Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squashes evenly with half the sugar. Roast until sugar has melted, about 5 minutes.
Remove baking sheets from oven. Using tongs, turn over pieces. Season with salt and pepper; sprinkle evenly with remaining sugar. Roast until tender, about 20 minutes.


Printable Recipe
GRILLED SUMMER VEGETABLES - JEFF GRUNDER
07/19/2011
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Grilled Summer Vegetables, With a Lemon Honey Balsamic Dressing - Jeff Grunder (Iowa Machine Shed)

1 Zucchini
1 Red Pepper
1 Yellow Squash
1 Eggplant
Olive Oil

Dressing:
1 cup Olive Oil
1 T Thyme Leaves - Fresh
1/2 cup balsamic Vinegar
4 cloves roasted garlic - minced
1 T Honey
Zest of 1 lemon
Salt and Pepper to taste

Brush Bias cut vegetables with olive oil - over a hot grill cook vegetables till edentate.
In a bowl combine all dressing ingredients and whisk together. Pour over the cooked vegetables and let set in dressing for at least 1 hour before serving - serve at room temperature.

Printable Recipe
HOMEMADE GREEN BEAN CASSEROLE- CHEF MONIKA SUDAKOV
11/14/2011
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Homemade Green Bean Casserole- Chef Monika Sudakov, Chestnut Street Inn


Cooking Spray
2 cans French cut green beans
2 cans wax beans
3 Shallots, finely chopped
2 14 oz packages of mushrooms, cleaned and sliced
1 Tbl Olive Oil
2 Tbl unsalted butter
Pinch Salt and Pepper
1 tsp herbes de provence
Pinch freshly grated nutmeg
¼ cup sherry
3 Tbl flour
¼-1/2 cup milk
2 cups shredded asiago, gruyere or cheddar cheese
½ cup homemade fried onions


Grease a 13 x 9 “ pyrex with cooking spray. In a medium sauté pan over med-high heat, melt butter and olive oil. Add shallots and sauté until light golden brown, approx. 3-4 minutes. Add mushrooms and season with salt, pepper, herbes de provence and nutmeg. Deglaze the pan with sherry and increase the temperature to high. Cook the mushrooms until all the liquid has evaporated and the mushrooms begin to caramelize. Add flour. Cook for a minute or two to toast the flour. Add the milk and cook an additional couple of minutes until the mixture thickens to a nice gravy-like consistency.


To assemble the casserole, combine the beans, cooked mushroom mix and 1 ½ cups of the cheese and place in the pyrex. Cover with aluminum foil and bake in a 350 degree oven for approximately 30 minutes. Remove foil and top with remaining cheese and fried onions. Return to the oven for an additional 10-15 minutes or until the cheese has melted and the onions have toasted. Serve hot.



Fried Onions:

1 onion, sliced
Flour for dusting
Vegetable Oil for frying

Toss onion slices in flour to coat lightly. Heat oil in pan to 350 degrees and fry onions until golden brown. Remove to paper towels to drain.



Printable Recipe
SMASHED SWEET POTATOES WITH PARMESAN AND OLIVE OIL - CHEF BRANDON ZAWADA
11/21/2011
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Smashed Sweet Potatoes with Parmesan and Olive Oil - Chef Brandon Zawada, Hy-Vee

Serves 6-8

3 Large Sweet Potatoes, Peeled and Cut into Large Chunks (should be about 2 ½ lb.)
1 Cup Grand Selections Extra Virgin Olive Oil Plus More to Drizzle
10 Cloves Garlic, Medium Diced
1 Cup Shredded Parmigiano-Reggiano Cheese Plus More to Garnish
1 Cup Fresh Chopped Parsley Plus More to Garnish
Kosher Salt to Taste
Fresh Cracked Pepper to Taste

Procedure:
In a small sauce pan add the garlic and 1 cup of olive oil. Over low heat cook until the garlic is deep golden brown, about 20-30 minutes. Allow the oil and garlic to cool. In a large sauce pan add the chopped sweet potatoes and cover with water, bring to a boil and then simmer until the potatoes are cooked through and easily pierced with a fork. Mash the potatoes until a desired consistency, I like mine rustic and lumpy, fold in the remaining ingredients and season with salt and pepper to taste, keep warm for serving.

Assembly:
Simply serve the sweet potatoes family style or in individual bowls, liberally drizzled with olive oil and sprinkled with lots of parmesan, chopped parsley and fresh cracked pepper. You may also substitute yams or regular potatoes for the sweet potatoes, different leafy herbs for the parsley or a different grating cheese for the Parmigiano-Reggiano like manchego, piave or any firm goat or sheep milk cheeses.


Recipe provided by Chef Brandon Zawada

Smashed Sweet Potatoes with Parmesan and Olive Oil

Serves 6-8

3 Large Sweet Potatoes, Peeled and Cut into Large Chunks (should be about 2 ½ lb.)
1 Cup Grand Selections Extra Virgin Olive Oil Plus More to Drizzle
10 Cloves Garlic, Medium Diced
1 Cup Shredded Parmigiano-Reggiano Cheese Plus More to Garnish
1 Cup Fresh Chopped Parsley Plus More to Garnish
Kosher Salt to Taste
Fresh Cracked Pepper to Taste

Procedure:
In a small sauce pan add the garlic and 1 cup of olive oil. Over low heat cook until the garlic is deep golden brown, about 20-30 minutes. Allow the oil and garlic to cool. In a large sauce pan add the chopped sweet potatoes and cover with water, bring to a boil and then simmer until the potatoes are cooked through and easily pierced with a fork. Mash the potatoes until a desired consistency, I like mine rustic and lumpy, fold in the remaining ingredients and season with salt and pepper to taste, keep warm for serving.

Assembly:
Simply serve the sweet potatoes family style or in individual bowls, liberally drizzled with olive oil and sprinkled with lots of parmesan, chopped parsley and fresh cracked pepper. You may also substitute yams or regular potatoes for the sweet potatoes, different leafy herbs for the parsley or a different grating cheese for the Parmigiano-Reggiano like manchego, piave or any firm goat or sheep milk cheeses.


Chef Brandon Zawada



Printable Recipe
ZESTY TOMATO COUSCOUS - BETH FREEHILL, DIETITIAN
04/14/2011
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Zesty Tomato Couscous

Source: Hy-Vee HealthMarket, February 2010.
Serves 8 (1/2 cup each)

All you need:

1-1/2 cups water
1 cup Hy-Vee diced tomatoes
3 tbsp Hy-Vee salsa
1 cup uncooked couscous
1 tbsp Gourmet Gardens Italian seasoning blend
1/4 cup chia seeds
Hy-Vee salt and Hy-Vee pepper, to taste

All you do:

1. In a medium saucepan, bring water to a boil. Add diced tomatoes and salsa; cook 30 seconds. Stir in couscous; cover and remove from heat. Let stand 5 to 7 minutes.
2. Fluff couscous mixture with fork; stir in Italian seasoning blend and chia seeds. Season with salt and pepper.

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