2012 KWQC-TV6 Recipes
This page was updated January 7, 2013 at 11:20

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APPETIZERS/BEVERAGES
  08/21/2012    BANANA SQUASH SMOOTHIE - NINA STRUSS 
  01/16/2012    CHEWY OATMEAL SNACK BARS - MOLLY MUCHOW, HY-VEE DIETITIAN 
  04/03/2012    CODDLED EGGS - STEPHANIE GODKE 
  06/05/2012    CROSTINI WITH CHOCOLATE AND EXOTIC SALT - STEPHANIE GODKE 
  02/02/2012    EASY SHRIMP TACOS - DAWN BLOCKLINGER - HY-VEE DIETITIAN 
  03/30/2012    EDAMAME HUMMUS - DAWN BLOCKLINGER 
  04/03/2012    FRESH FRUIT WHITE SANGRIA - STEPHANIE GODKE 
  03/08/2012    HOLIDAY PARTY PUNCH - RON FISCHER, FISHER'S HONEY FARM 
  05/01/2012    INEICHEN TOMATO BRUSCHETTA WITH LOCAL GOAT'S MILK FETA - CHEF BRANDON ZAWADA 
  06/01/2012    RHUBARB RIVER PILOT SLUSH - STEPHANIE GODKE 
BREADS
  02/20/2012    GLUTEN FREE CORN HOTCAKES - MONIKA SUDAKOV 
DESSERTS
  01/16/2012    BAKED STUFFED APPLES WITH CARAMEL TOPPING - MOLLY MUCHOW 
  07/20/2012    BERRY COULIS - MONIKA SUDAKOV 
  07/23/2012    COEUR A LA CRÈME (HEART OF CREAM) - CHEF MONIKA SUDAKOV 
  01/03/2012    COFFEE STOUT FUDGE BROWNIES - BRADON ZAWADA 
  02/06/2012    FRESH APPLE TURNOVERS - STEPHANIE GODKE 
  03/08/2012    GOURMET HONEY MINT CHOCOLATE FUDGE - RON FISCHER, FISCHER HONEY FARMS 
  06/22/2012    GROWN UP STRAWBERRY SHAKE - STEPHANIE GODKE 
  03/08/2012    HONEY APPLE PIE - RON FISCHER - FISCHER'S HONEY FARM 
  11/20/2012    MAPLE PECAN BRITTLE - CHEF MONIKA SUDAKOV 
  03/08/2012    PILGRIM PUMPKIN PIE - RON FISCHER, FISCHER'S HONEY FARM 
  09/27/2012    PUMPKIN SPICE CREAM CHEESE SPREAD - DIANNE GRAHAM 
  06/01/2012    RHUBARB MUFFINS - STEPHANIE GODKE 
  04/06/2012    STICKY RHUBARB MUFFIN - CATHY LAFRENZ 
  01/03/2012    STOUT & COCOA CARAMEL SAUCE - BRANDON ZAWADA 
  10/01/2012    STRAWBERRY CAKE ROLL BOMBE - STEPHANIE GODKE 
  06/22/2012    STRAWBERRY SUMMER PUDDING - STEPHANIE GODKE 
ENTREES
  05/10/2012     MOTHER'S DAY FRITTATA - STEPHANIE GODKE 
  06/12/2012    "GREENS, EGGS AND HAM" 
  01/24/2012    CHICKEN FRIED CATFISH - CHEF BRANDON ZAWADA 
  03/16/2012    CORNED BEEF AND CABBAGE CALZONES  - JANET MACON 
  02/20/2012    FISH AND SEAFOOD 
  02/20/2012    FISH WITH ITALIAN RED SAUCE 
  05/29/2012    GREEK SPAGHETTI WITH SHRIMP AND CHICKPEAS  - BRANDON ZAWADA 
  07/04/2012    GRILLED AMANA STRIP STEAKS WITH SPICY SUMMER PEACHES - CHEF BRANDON ZAWADA 
  07/24/2012    GRILLED HATCH PEPPER AND STEAK SALAD WITH SOLE' GRAN QUESO - CHEF BRANDON ZAWADA 
  05/01/2012    LOCAL EGG SALAD WITH IOWA BLEU CHEESE AND BOETJE'S MUSTARD - CHEF BRANDON ZAWADA 
  04/30/2012    MACADAMIA ENCRUSTED MAHI MAHI - CHEF MONIKA SUDAKOV 
  01/16/2012    OVERNIGHT OATMEAL - MOLLY MUCHOW, HY-VEE DIETITIAN 
  09/27/2012    PUMPKIN SLOPPY JOE'S - DIANNE GRAHM 
  01/11/2012    QUICK SHRIMP CURRY WITH COCONUT AND BASIL - HY-VEE CHEF BRANDON ZAWADA 
  01/11/2012    RECIPE RENOVATION: MACARONI AND CHEESE 
  01/03/2012    RICOTTA AND PARMESAN FRITTATA WITH WILTED GREENS  - CHEF BRANDON ZAWADA 
  03/27/2012    SAUTÉED SALMON WITH ASPARAGUS AND WARM MUSTARD VINAIGRETTE - CHEF BRANDON ZAWADA 
  07/24/2012    SMOKED GARLIC BUTTER AND HATCH PEPPER GRILLED CHEESE  - CHEF BRANDON ZAWADA 
  02/06/2012    STUFFED ITALIAN CHICKEN FLORENTINE - STEPHANIE GODKE 
  03/06/2012    THAI FRIED SWAI FISH WITH CREAMY CILANTRO SLAW - CHEF BRANDON ZAWADA, HY-VEE 
  11/20/2012    THANKSGIVING MAKEOVERS 2012 - STEPHANIE GODKE 
  02/20/2012    TUNA TATAKI WITH SOY GLAZE 
  12/12/2012    WATERGATE CASSEROLE - NATHAN CHASTAIN, DISNEY ON ICE 
MISCELLANEOUS
  05/10/2012    CHOCOLATE ICE CUBES - STEPHANIE GODKE 
  01/24/2012    GARLICKY GREENS  -  CHEF BRANDON ZAWADA 
  02/03/2012    GORGONZOLA CREAM SAUCE - MONIKA SUDAKOV 
  04/03/2012    INDIVDUAL FRUIT COBBLER - STEPHANIE GODKE 
  01/24/2012    JALAPENO TARTAR SAUCE - RECIPE PROVIDED BY CHEF BRANDON ZAWADA 
  04/30/2012    MANGO SAUCE - CHEF MONIKA SUDAKOV 
  03/16/2012    POTATO PANCAKES WITH APPLE COMPOTE - CHEF MONIKA SUDAKOV 
SOUPS/SALADS
  01/25/2012    BLT SOUP - GREG SIMMONS 
  04/12/2012    CARROT SOUP WITH GOLDEN RAISINS - CHEF BRANDON ZAWADA, HY-VEE 
  03/30/2012    CHICKEN AND SPINACH SALAD WITH BACON DRESSING - PATRICK TRAINOR, BIAGGIS 
  01/20/2012    CHICKEN CORN COWDER -JEFF GRUNDER, IOWA MACHINE SHED 
  01/05/2012    CORN AND LOBSTER CHOWDER - STEPHANIE GODKE 
  01/23/2012    EAT-ALL-YOU-WANT SOUP - JANET MACON 
  01/19/2012    HOLY COW CHILI - JEFF PETERS & KENT MARCEK 
  03/19/2012    IRISH STOUT STEW - RACHEL DOUMBIA 
  01/31/2012    MINESTRONE SOUP - JOHN & IRENE KEMMIS 
  01/17/2012    QUICK AND EASY SALAD SAUTÉ - CHEF BRANDON ZAWADA, HY-VEE 
  01/05/2012    RICH MUSHROOM SOUP - STEPHANIE GODKE 
  01/18/2012    SMOKED SALMON CHOWDER - JANET MACON 
  05/10/2012    STRAWBERRY CAPRISE SALAD - STEPHANIE GODKE 
  03/06/2012    THAI CRAB SALAD - CHEF BRANDON ZAWADA, HY-VEE 
  01/31/2012    WILD MUSHROOM ROLL SOUP - MARCUS DAMMANN 
  01/23/2012    YOUR OWN ENCHILDADA SOUP - JANET MACON 
VEGETABLES
  11/20/2012    BOILED GREEN BEANS WITH SQUASH, DRIED BERRIES AND PEARL ONIONS - CHEF BRANDON ZA 
  10/08/2012    CREAMED CORN - CHEF MONIKA SUDAKOV 
  06/05/2012    FRESH RADISHES WITH BUTTER AND SEA SALT - STEPHANIE GODKE 
  06/05/2012    ROASTED POTATOES WITH SEA SALT - STEPHANIE GODKE 
  11/20/2012    SMASHED SWEET POTATOES WITH PARMESAN AND OLIVE OIL - CHEF BRANDON ZAWADA 

APPETIZERS/BEVERAGES

Printable Recipe
BANANA SQUASH SMOOTHIE - NINA STRUSS
08/21/2012
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Banana Squash Smoothie - Nina Struss, Hy-Vee Dietitian

Yields: 18 samples
All You Need:
3 cups precooked butternut squash
2 ripe bananas
3 cups low-fat milk
1 ½ cups low-fat vanilla yogurt
1 ½ teaspoons vanilla

All You Do:
1. Precook squash at 350 degrees for 40 minutes in 1-1/2 inches of water in a shallow dish.
2. Scoop seeds out of squash and discard.
3. Scoop out butternut squash and place in blender.
4. Add remaining ingredients and blend.


Printable Recipe
CHEWY OATMEAL SNACK BARS - MOLLY MUCHOW, HY-VEE DIETITIAN
01/16/2012
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Chewy Oatmeal Snack Bars - Molly Muchow, Hy-Vee Dietitian
Serves 25

All you need
2 cups uncooked Hy-Vee quick oats
½ cup raw pumpkin seeds
1 cup Hy-Vee sliced almonds
9 tablespoons wheat germ
½ cup Hy-Vee honey
2 tablespoons Splenda™ brown sugar blend for baking
2 tablespoons Hy-Vee salted butter
2 teaspoons Hy-Vee vanilla
1 (4 oz) pkg Hy-Vee dried blueberries

All you do
Combine the oats, pumpkin seeds, almonds and wheat germ on a large baking sheet. Bake at 350 degrees for 10 minutes, stirring occasionally, until oats and almonds are light brown.

Meanwhile, combine the honey, Splenda™, butter and vanilla in a medium saucepan. Cook over medium heat until butter is melted. Stir in oat mixture and blueberries. Press mixture firmly into an 8-by-8-inch baking dish sprayed with non-stick spray.

Bake at 300 degrees for 25 minutes. Allow bars to cool before removing from pan. Cut into squares and store in an airtight container for up to a week.

Nutrition information (per 30 gram serving): 130 calories, 6 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 10 mg sodium, 17 g carbohydrate, 2 g fiber, 3 g protein, 0% vitamins A and C, 2% calcium, 6% iron


Printable Recipe
CODDLED EGGS - STEPHANIE GODKE
04/03/2012
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Coddled Eggs - Stephanie Godke

Butter the inside of the jar or egg coddler. Break one or two room temperature eggs into the jar. Add salt, pepper or herbs and seasonings. Close the lid loosely and put into boiling water at least half way up the side of the coddler or jar. Cook in simmering water for the following times.
1 large egg - 5 1/2 minutes
1 medium egg - 5 minutes
2 large eggs - 8 1/2 minutes
2 medium eggs - 6 1/2 minutes

IF you would like to add cheese or bacon or both you can add them to the top of the raw eggs.


Printable Recipe
CROSTINI WITH CHOCOLATE AND EXOTIC SALT - STEPHANIE GODKE
06/05/2012
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Crostini with Chocolate and Exotic Salt - Stephanie Godke

1 loaf French Baguette
1 large dark chocolate bar broken into nice bite size pieces
½ cup fruity olive oil
Flaked Exotic Salt or large grain sea salt

Cut the baguette on a diagonal. Toast the bread on a crostini toaster or under the broiler. Flip the bread slices and toast the other side. Drizzle the bread with olive oil and top with a piece of the dark chocolate. Place the bread into the oven that is warm 250 degrees then turned off. Just melt the chocolate. Sprinkle with sea salt and serve warm if possible. Great with red wine.


Printable Recipe
EASY SHRIMP TACOS - DAWN BLOCKLINGER - HY-VEE DIETITIAN
02/02/2012
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Easy Shrimp Tacos - Dawn Blocklinger - Hy-Vee Dietitian

Yield: 14 mini tacos

14-mini corn tortillas or baked Tostitos scoops
1-lb salad shrimp, drained
½-Tbsp Old Bay seasoning

Salsa
1-cup red cabbage, shredded
½-cup mango, diced
2-Tbsp cilantro
2-Tbsp red onion

Sauce
2-tsp lime juice
1-cup Greek Yogurt
½ tsp. hot sauce

Assemble salsa. Refrigerate.
Mix sauce ingredients. Refrigerate.
Toss salad shrimp in Old Bay Seasoning.
Layer taco with shrimp, salsa and sauce.


Printable Recipe
EDAMAME HUMMUS - DAWN BLOCKLINGER
03/30/2012
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EDAMAME HUMMUS - Dawn Blocklinger, Hy-Vee Dietitian


Ingredients

1 ½ cups frozen edamame, thawed
¼ cup chopped Italian parsley
2 cloves garlic, finely chopped
2 tbsp lemon juice

2 tbsp tahini
¼ tsp sea salt
¼ tsp pepper



Preparation

Place edamame in food processor and pulse until finely chopped.

Add parsley, garlic, lemon juice, tahini, salt and pepper to edamame. Process until smooth, scraping down sides as necessary.

Serve with bagel or pita chips.

Yields: 10 servings

Prep time: 15 minutes



Printable Recipe
FRESH FRUIT WHITE SANGRIA - STEPHANIE GODKE
04/03/2012
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Fresh Fruit White Sangria - Stephanie Godke

1 Bottle of white wine (Riesling, Albarino, Chablis, Gewurztraminer, Pinot Gris, Chardonnay, Sauvignon Blanc)
2/3 cup white sugar
1 cup of orange juice
1 lemon fluted and sliced
1 lime fluted and sliced
¼ cup River Baron Artesan Spirit
1 sliced peach
6 sliced strawberries
3 cups ginger ale

Pour wine in the pitcher and squeeze the juice wedges from the lemon and lime into the wine, add River Baron. Toss in the fruit wedges (leaving out seeds if possible) and add sugar. Chill overnight. Add ginger ale just before serving.


Printable Recipe
HOLIDAY PARTY PUNCH - RON FISCHER, FISHER'S HONEY FARM
03/08/2012
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HOLIDAY PARTY PUNCH - Ron Fischer, Fisher's Honey Farm

(Grand Prize Winner, "Beekeepers' Favorite Recipes" contest, sponsored by the National Honey Board.)

2 cups boiling water
¾ cup honey (clover or other mild honey)
4 cups cranberry juice (use a named brand for a better taste)
2 cups orange juice
1 cup lemon juice
1 quart ginger ale
Ice cubes
Sliced lemons, limes, oranges or strawberries (optional)

Combine boiling water and honey, stirring to dissolve. Chill. In a large punch bowl, combine cranberry, orange and lemon juices. Stir in honey mixture. Just before serving add ginger ale, ice cubes and fruit garnish. Makes about 12 servings.


Printable Recipe
INEICHEN TOMATO BRUSCHETTA WITH LOCAL GOAT'S MILK FETA - CHEF BRANDON ZAWADA
05/01/2012
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Ineichen Tomato Bruschetta with Local Goat's Milk Feta - Chef Brandon Zawada, Hy-Vee

2 Large Ineichen Tomatoes, Cored and Cut into Bite Size Pieces (about 1lb)
4oz Triple Creek Dairy Farm Goat's Milk Feta
1-3 Cloves Garlic, Minced (depending on how garlicky you want it)
1-.75oz Package Mariposa Farms Basil, Stems Removed and Torn (cutting bruises the leaves)
¼ Cup Hy-Vee Grand Selections Extra Virgin Olive Oil
2 Tablespoons Hy-Vee Grand Selections Red Wine Vinegar
½ Teaspoon Each Kosher Salt and Cracked Black Pepper
Grilled Hy-Vee Baking Stone Baguette Bread

Procedure:
Combine all ingredients in a large bowl and stir until combined. Serve immediately.

Assembly:
Top freshly grilled slices of baguette bread liberally with this fresh and easy bruschetta mix, drizzle with lots of olive oil and more cracked pepper. Try substituting different herbs like mint or tarragon, adding different veggies like cucumber or peppers or adding chopped olives or capers. Enjoy!!


Printable Recipe
RHUBARB RIVER PILOT SLUSH - STEPHANIE GODKE
06/01/2012
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Rhubarb River Pilot Slush - Stephanie Godke

4 C. rhubarb
4 C. water
1 ½ C. sugar
¼ C. lemon juice
½ small pkg. strawberry Jello
1 cup River Pilot vodka
Cook all this together and strain. Then add 1/2 small package strawberry Jello and 1 cup River Pilot Vodka. Makes about one 3 quarts "Freeze." Scoop into glasses and add soda water


BREADS

Printable Recipe
GLUTEN FREE CORN HOTCAKES - MONIKA SUDAKOV
02/20/2012
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Gluten Free Corn Hotcakes - Monika Sudakov , Chestnut Street Inn

Like a pancake, these hotcakes look substantial but are light and fluffy. The buttermilk reacts with the baking powder/soda to create pockets of air that make them puff up. Note: These will turn out better if you allow the batter to sit for 30 mins before cooking up the hotcakes.

A quick substitution note. If you don’t have buttermilk, don’t fret. You can use whole milk combined with lemon juice or vinegar. The rule of thumb is that for every 1 cup of milk use 1 Tbl lemon juice or vinegar and allow to stand for 10 mins.

Yields Approx. 12 cakes


1 cup Domata Living Flour
¼ cup granulated sugar
¾ cup yellow cornmeal
¼ tsp salt
½ tsp baking soda
3 ½ tsps baking powder
1 tsp ground cinnamon
Pinch ground cloves
Pinch freshly grated nutmeg
½ tsp cardamom
1 tsp ground ginger
1 ½ cups buttermilk
3 Tbl melted unsalted butter
2 eggs
1 tsp pure vanilla extract
½ cup raspberries, blueberries or quartered strawberries
Additional butter for cooking


In a medium mixing bowl, combine flour, sugar, cornmeal, salt, baking soda, baking powder, cloves, nutmeg, cardamom, ginger and cinnamon. In a separate measuring cup, add melted butter, eggs and vanilla to the buttermilk and whisk together. Add liquid ingredients to the dry ingredients and stir well to combine. Add fruit and fold into mixture. Using a large skillet or sauté pan over medium heat, place approx. 1 Tbl butter in the middle of the pan and swirl around to coat pan evenly. Wait until the butter is hot and bubbling. Measure out batter in ¼ measuring cupfuls, spacing them approximately 2 inches apart so they don’t run together. Cook on first side until the batter rises a bit and begins to bubble, approx. 5 minutes. Flip the pancake and cook on the other side an additional 3-5 minutes or until golden brown. Continue until all the batter has been used up. Serve hot with maple syrup and butter.


DESSERTS

Printable Recipe
BAKED STUFFED APPLES WITH CARAMEL TOPPING - MOLLY MUCHOW
01/16/2012
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Baked Stuffed Apples with Caramel Topping - Molly Muchow, Hy-Vee Dietitian

All you need
1 apple, washed and cored
1 tsp softened butter
1 tbsp brown sugar
1 pinch cinnamon
1 tbsp quick-cooking oats
2 tsp chopped walnuts
1 tbsp fat-free caramel sauce (optional)


All you do
Wash and core a whole apple. Set it in a small microwave-safe bowl. In a separate small bowl, combine butter, brown sugar, cinnamon, oats and walnuts. Spoon this mixture down into the cored apple. Microwave on HIGH for about 4 minutes or until tender. Let sit a couple of minutes before eating. Drizzle with caramel sauce if desired.


Printable Recipe
BERRY COULIS - MONIKA SUDAKOV
07/20/2012
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Berry Coulis - Monika Sudakov, Chestnut Street Inn

2 pints of mixed berries
¼ cup sugar
1 tsp vanilla extract
1 tbl orange blossom water
1 tsp ground cinnamon
1 tbl Grand Marnier, Triple Sec or other orange flavored liqueur

Place all the ingredients in a medium saucepan over medium heat and cook until the fruit is softened and the sauce is thickened. Remove from heat and chill completely before serving. For smoother texture, puree in a food processor and then strain through a fine mesh sieve to remove the seeds.



Printable Recipe
COEUR A LA CRÈME (HEART OF CREAM) - CHEF MONIKA SUDAKOV
07/23/2012
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Coeur a la Crème (Heart of Cream) - Chef Monika Sudakov, Chestnut Street Inn

Yields: 6-8 Servings

8 oz cream cheese
4 oz fresh goat cheese
1 ¼ cup Powdered Sugar
2 ½ cup heavy cream
2 tsps vanilla extract
1 tbl orange blossom water
1 tsp cinnamon

Place cheeses and sugar in a bowl and beat with hand mixer on high for 2 mins. Add cream, vanilla, orange blossom water and cinnamon. Beat on high until the mixture is very thick, like whipped cream. Transfer mixture to a cheesecloth that has been placed in a sieve. Place sieve over a bowl and then put in the refrigerator. Allow to set overnight to thicken.

To serve, scoop cheese mixture into a heart shaped mold and then turn out onto plate. Top with berry coulis and a sprig of fresh mint.



Printable Recipe
COFFEE STOUT FUDGE BROWNIES - BRADON ZAWADA
01/03/2012
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Coffee Stout Fudge Brownies - Bradon Zawada, Hy-Vee Chef

Serves "a lot"
2 Sticks Hy-Vee Unsalted Butter + More to Coat the Pan
10 oz. Bittersweet Chocolate Chips or Chunks
2 Cups Sugar
¼ Cup Packed Brown Sugar
4 Large Eggs
4 Large Egg Yolks
1 Tablespoon Hy-Vee Vanilla Extract
1 Cup Coffee Stout Beer
1 ½ Cups Hy-Vee All Purpose Flour
1 Teaspoon Kosher Salt
2 Tablespoons Hy-Vee Baking Cocoa

Procedure:
Preheat your oven to 300 degrees. In a medium sauce pan melt the butter and sugar until liquefied, then stir in chocolate until still smooth. Cool slightly and then whisk in the eggs, yolks, vanilla and stout until combined. In a bowl sift flour and salt together, then fold into the chocolate mixture in 1/3 intervals until barely combined, do not over mix to avoid tough brownies. Thoroughly butter your 13 X 9 inch brownie pan and coat with cocoa powder, fill evenly with brownie batter and bake in the oven for about 1 hour and 15 minutes or until still gooey in the center. Serve warm or wait until cooled for ease of cutting.

Assembly:
These brownies are delicious on their own or topped with vanilla bean ice cream and drizzled with caramel sauce for a decadent dessert. Try using different dark beers or using different style stouts like oatmeal or milk stouts. Also try substituting different types of chocolates or extracts. Enjoy!!


Printable Recipe
FRESH APPLE TURNOVERS - STEPHANIE GODKE
02/06/2012
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FRESH APPLE TURNOVERS - Stephanie Godke
2 tablespoons lemon juice
4 cups water
4 Granny Smith apples - peeled, cored
and sliced
2 tablespoons butter
1 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch 1 tablespoon water
1 (17.25 ounce) package frozen puff
pastry sheets, thawed

1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract

1. Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
2. Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
3. Preheat the oven to 400 degrees
4. Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
5. Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
6. To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.



Printable Recipe
GOURMET HONEY MINT CHOCOLATE FUDGE - RON FISCHER, FISCHER HONEY FARMS
03/08/2012
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Gourmet HONEY Mint Chocolate Fudge - Ron Fischer, Fischer Honey Farms

2 (10 oz.) bags Hershey's Mint Chocolate chips
1 (14 oz.) can sweetened condensed milk
1/3 cup HONEY
1 tsp. vanilla

Line a 8" X 8" or 9" X 9" pan with foil. Lightly butter foil. Melt chips, sweetened condensed milk and honey in a sauce pan over medium heat. Stir constantly. When melted and smooth, remove from heat and stir in vanilla.

Spread into foil lined pan. Cool and cut into squares. Store in a cool place. On hot days cover pan with waxed paper and cool in refrigerator.


Printable Recipe
GROWN UP STRAWBERRY SHAKE - STEPHANIE GODKE
06/22/2012
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Grown Up Strawberry Shake - Stephanie Godke

1/4 cup fresh strawberries
2 (1/2 cup) scoops vanilla ice cream
1 dash vanilla extract 1/2 cup crushed ice
1cup Pride of the Wapsi Strawberry Vodka
1 tablespoon whipped cream
1 fresh strawberry garnish

Place strawberries, vanilla ice cream, vanilla extract, crushed ice, and vodka into a blender.
Cover and blend until smooth


Printable Recipe
HONEY APPLE PIE - RON FISCHER - FISCHER'S HONEY FARM
03/08/2012
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Honey Apple Pie - Ron Fischer - Fischer's Honey Farm

Apple filling for a two crust pie

6 c sliced apples (use two or three varieties for a good flavor)
¾ c honey
4 T flour
½ t cinnamon
1/8 t pumpkin pie spice (cinnamon, cloves, ginger, nutmeg, **

Mix these ingredients and put into unbaked pie shell (see oil crust recipe), dot top with butter or margarine. Place top crust on, cut vents. Brush top of crust with milk then sprinkle with sugar.

Bake at 400*F for 10 minutes then at 375*F for about 30 more minutes.
A cookie sheet under the pie will keep your oven clean.

I won 2nd place with this pie in the Double J Fruit Ranch (Benton Harbor MI) apple recipe contest at the Oak Park Farmers Market

**you can make your own pumpkin pie spice:
makes 7 teaspoons
1 T cinnamon
2 t ground ginger
1 t nutmeg
1 t cloves


Printable Recipe
MAPLE PECAN BRITTLE - CHEF MONIKA SUDAKOV
11/20/2012
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Maple Pecan Brittle - Chef Monika Sudakov

½ cup pecan cookie pieces
½ TBL unsalted butter, softened at room temperature
1 tsp ground cinnamon
1 tsp vanilla extract
½ tsp kosher salt
½ cup granulated sugar
¼ cup water
1 tbl light corn syrup

2 tbl pure maple syrup

Place sugar, water, syrup and maple in a small saucepan. In a separate bowl, combine the pecans, butter, cinnamon, vanilla and salt. With your fingers, squish all the ingredients together, making sure they are well incorporated into the butter. Heat the sugar/water mix over medium heat until the sugar has melted and the caramel begins to turn a dark amber color. The mix may foam a bit. Remove from the heat to eliminate the foam. Quickly mix the caramel into the pecan/sugar mix until butter has melted. Transfer to a baking sheet lined with a silicone pad or greased aluminum foil. Allow the brittle to harden. Break into large chunks.
** If you want to get really kooky, take some cooked up bacon bits and add it to this. It will be delicious! (You have all created a monster after Bacon Fest 2012!)



Printable Recipe
PILGRIM PUMPKIN PIE - RON FISCHER, FISCHER'S HONEY FARM
03/08/2012
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Pilgrim Pumpkin Pie - Ron Fischer, Fischer's Honey Farm

3 large eggs
½ tsp ginger
½ tsp cinnamon
½ tsp nutmeg
1 ¾ cups canned (or cooked) pumpkin
¾ cup honey
½ tsp salt (may be omitted)
1 cup evaporated milk

All ingredients can be put into a blender (or mixer) and combine.
Pour into an unbaked 9 or 10 in pie crust.

Bake at 400*F for 10 minutes, then 350*F for 35 to 45 minutes(or until done, tested with a tooth pick if it comes out clean).

Honey Ginger Cream

Whip 2 cups whipping cream until stiff. Gradually add ¼ cup honey and ½ tsp ginger. Chill one to two hours before serving. Makes 4 cups of topping.

You must have a good crust to make a good pie! It takes just a little practice.

Oil Pie Crust
2 2/3 cups all purpose flour
¼ cup plus 1 tablespoon milk
¾ cup oil (carnola, or sunflower, or corn)
Sift flour into a bowl. Mix oil and cold milk with a fork or wire whip. (Oil and milk must be thoroughly mixed) Pour oil/milk mixture over flour. Using a fork, mix until moistened. Divide dough into two. Roll ½ of dough between two sheets of waxed paper. Put in pie shell, flute edges and chill before baking.

Yield : Two 9 inch pie shells.

Helpful hint: Spray bottom and sides of pie pan with PAM. This will prevent the pie crust from sticking to the pan.


Printable Recipe
PUMPKIN SPICE CREAM CHEESE SPREAD - DIANNE GRAHAM
09/27/2012
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PUMPKIN SPICE CREAM CHEESE SPREAD
by Dianne Graham

8oz cream cheese, softened
3 T brown sugar
2 T pure maple sugar (Use the real maple sugar....the taste is so much better!)
1/4 C canned pumpkin (not pumpkin pie mix)
1/2 t pumpkin pie spice
1/4 t cinnamon
1/4 t vanilla extract (best with real vanilla extract)

In a small bowl, beat softened cream cheese, sugar and syrup until creamy. Add pumpkin, spices and vanilla and beat until smooth. Refrigerate for at least one hour. Very good on bagels, English muffins, toast or Ginger Snap cookies or Vanilla Wafer type of cookies. This can be made up and frozen.

This makes a nice hostess gift or just a gift for any occasion.



Printable Recipe
RHUBARB MUFFINS - STEPHANIE GODKE
06/01/2012
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Rhubarb Muffins - Stephanie Godke

1 1/2 cups brown sugar
1/4 cup salad oil
1 egg
2 tsp. vanilla extract
1 cup buttermilk
1 1/2 cups finely diced rhubarb
1/2 cups pecan pieces
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Topping:

1/3 cup sugar
1 1/2 tsp. cinnamon
1 TBS. melted margarine

Preheat oven to 400 degrees. Grease 24 medium-sized muffin cups.
Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture buttermilk, rhubarb, and pecans.
In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture and stir until all ingredients are moistened. Do not over mix.
Fill prepared muffin pan 3/4 full with batter.
Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup.
Bake in preheated oven on center shelf 15 to 20 minutes


Printable Recipe
STICKY RHUBARB MUFFIN - CATHY LAFRENZ
04/06/2012
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Sticky Rhubarb Muffin - Cathy Lafrenz

Ingredients
1/4 cup cold butter, cubed
1/2 cup packed brown sugar
1 cup chopped fresh or frozen rhubarb, thawed
BATTER:
1/3 cup butter, softened
1/3 cup sugar
1 egg
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk

Directions
In a small bowl, cut butter into brown sugar until crumbly. Stir in rhubarb. Spoon evenly into 12 well-greased muffin cups; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk and mix well.
Spoon over rhubarb mixture, filling cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before inverting onto a serving plate. Serve warm. Yield: 1 dozen.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.


Printable Recipe
STOUT & COCOA CARAMEL SAUCE - BRANDON ZAWADA
01/03/2012
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Stout & Cocoa Caramel Sauce - Brandon Zawada, Hy-Vee Chef

1 ½ Cups Heavy Cream
½ Cup + 2 Tablespoons Stout Beer
½ Cup Packed Hy-Vee Brown Sugar
1 Tablespoon Hy-Vee Baking Cocoa
½ Teaspoon Kosher Salt
2 Teaspoons Hy-Vee Vanilla Extract
1 Tablespoon Hy-Vee Unsalted Butter

Procedure:
In a medium sauce pan combine cream, ½ cup stout, brown sugar, cocoa and salt, place over medium heat. Bring mixture to a boil and then lower heat to a simmer, reduce the caramel by about half or until the mixture becomes thick and deep brown, about 20 - 30 minutes. Take off the heat and stir in remaining stout, vanilla and butter, keep warm for serving or refrigerate for future use. Caramel keeps for at least a week.

Assembly:
Use this delicious caramel on brownies, cakes, quick breads or ice cream . Try using as a dip for fruits like strawberries and green apples or fold into various cake or cookie batters. You can also substitute different extracts like orange or almond to change the flavor profile or try using a different dark beer like a porter or doppelbock. Enjoy!!


Printable Recipe
STRAWBERRY CAKE ROLL BOMBE - STEPHANIE GODKE
10/01/2012
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Strawberry Cake Roll Bombe - Stephanie Godke

1 box of strawberry cake swirls
Strawberry Sorbet
Strawberry swirl ice cream
1/3 cup Pride of the Wapsi Strawberry Vodka
¼ cup cold simple syrup

Take a glass bowl and line it with plastic wrap. Arrange slices
of the cake swirls neatly around the bowl. Put ice cream
into the outside of the bowl then the sorbet into the middle.

Stir the Pride of the Wapsi into the cold simple syrup[6 TBS sugar
Melted into 6 TBS water]

Freeze the bowl.
Before serving take the cake out of the bowl drizzle the Vodka syrup over the cake and garnish with strawberries.


Printable Recipe
STRAWBERRY SUMMER PUDDING - STEPHANIE GODKE
06/22/2012
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Strawberry Summer Pudding - Stephanie Godke

1 1/2 cups white sugar
1 tablespoon water
3 cups fresh strawberries 8-10 slices white bread
1 cup whipped cream

In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
Line a 1 quart bowl with slices of bread. Pour the berry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl, and refrigerate overnight.
The next day, remove plastic wrap, and invert onto a plate. Whip the cream with 3 TBS Pride of the Wapsi Strawberry Vodka. Serve chilled.


ENTREES

Printable Recipe
MOTHER'S DAY FRITTATA - STEPHANIE GODKE
05/10/2012
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Mother's Day Frittata - Stephanie Godke

1 bunch green onions chopped green part only
1 handful of spinach washed dried and chopped
4 large eggs beaten
1 cup milk
¾ cup flour
1 tsp. salt
½ tsp. baking powder
¼ tsp. pepper
3 TBS butter cut into pieces
6 oz. cubed Gruyere cheese

Put a cast iron skillet into the oven and turn it on to 400 degrees. While the oven and skillet preheat mix up the batter. Whisk the flour with the salt, baking powder and pepper. Mix the milk with the eggs and slowly add the wet to the dry and whisk until smooth. Add the chopped onion and spinach to the batter. When the oven and skillet is at 400 degrees add the butter to the skillet and melt it and get it to cover the bottom of the skillet. Pour the batter into the hot skillet and bake on the top shelf of the oven for 22-29 minutes until the egg is set and the edges are crispy. This puffed egg dish will fall after a few minutes so call Mom to the table before you take it out of the oven.


Printable Recipe
"GREENS, EGGS AND HAM"
06/12/2012
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"Greens, Eggs and Ham" - Chef Brandon Zawada

Serves 4
1lb Ground Maple Sausage
3 Tablespoons Hy-Vee Grand Selections Extra Virgin Olive Oil
1 Yellow Onion, Peeled and Thinly Sliced
2 Cups Chopped Kale
8 Hy-Vee Large Eggs
3 Tablespoons Chef Brandon's Smoke Spice n' Spice Rubdown Plus More to Taste
Grilled Tortillas and Shaved Manchego Cheese for Serving

Procedure:
Preheat your oven to 350 degrees. In a large, nonstick skillet add in the sausage and olive oil and brown over medium high heat until about half way cooked, then add in the onion, kale and the 3 tablespoons spice rub. Continue to sauté until the greens wilt and shrink by over half. At this time you can evenly divide the mixture between 4 ramekins and then carefully crack 2 eggs in each one OR you may just crack all the eggs into your sauté pan. Take care to slightly nestle the eggs down into the sausage mixture and sprinkle everything with more spice rub to taste. Place in the oven and bake for about 10-13 minutes for over easy. Check to make sure the eggs do not under or overcook to your liking, about 8 minutes into the cooking, serve immediately.

Assembly:
Simply shave Manchego cheese over the top of each egg and serve with warm, grilled tortillas to help soak up all the runny egg yolks! You may use different greens to your liking like mustard or turnip or try adding different cheeses like crumbled goat cheese or even a dollop of Greek yogurt. Enjoy!!


Printable Recipe
CHICKEN FRIED CATFISH - CHEF BRANDON ZAWADA
01/24/2012
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Chicken Fried Catfish - Chef Brandon Zawada

Serves 4
4-Large Catfish Filets (about 6-7 oz. each) Cut in Half Widthwise
1 Quart Buttermilk
Hot Sauce to Taste
Kosher Salt and Black Pepper to Taste
2 Cups Hy-Vee All Purpose Flour
2 Cups Cornmeal
½ Cup Chef Brandon's BBQ Rubdown
Hy-Vee Canola Oil for Frying

Procedure:
In a shallow baking dish, combine buttermilk, hot sauce and salt and pepper to taste and thoroughly combine. Add the catfish filets and allow to marinate for 1 hour in the refrigerator. While the fish is marinating, combing the flour, cornmeal and the BBQ rub in another shallow baking dish and whisk together until combined. Once the fish is marinated, dredge the fish portions into the cornmeal mixture until coated, then back into the buttermilk mixture and then dredge once more into the cornmeal mixture, placing onto a baking sheet while you repeat the process with the remaining catfish filets. After all the catfish is breaded heat up enough oil in a large cast iron skillet or a heavy bottom sauté pan to come up the sides by ¾ an inch. The oil should be about 300-325 degrees, once hot, place 4 pieces of fish into the hot oil, being sure not to over crowd, and pan fry until deep golden brown and crispy on each side, about 3-4 minutes per side, placing the fried fish onto a paper towel lined plate or baking sheet to drain. Pierce the flesh to make sure that the meat is cooked all the way through, flaky and white. Once the first 4 pieces are done, repeat the same process with the remaining four pieces of fish, keep all warm for serving.

Assembly:
Serve this fresh and crispy catfish recipe with a steamy helping of macaroni and cheese, a pile of cooked greens and an ice cold wheat beer. Try using your favorite tartar sauce recipe for a condiment or just a generous dosing of Louisiana style hot sauce. Use these fried pieces of fish for a twist on a poor boy sandwich or cut into smaller "nuggets" and use as an appetizer for your next hors d'oeuvres party. You can substitute medium sized whole catfish for the filets, though you will not cut them in half and you will need a larger volume of oil and fry time will be longer to cook all the way through. Enjoy!!


Printable Recipe
CORNED BEEF AND CABBAGE CALZONES - JANET MACON
03/16/2012
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Corned Beef and Cabbage Calzones - Janet Macon, Hy-Vee Dietitian
Source: modified from Reader’s Digest at www.rd.com
Serves: 2

All you need:
2 teaspoons vegetable oil
¼ cup finely chopped onion
2 cups shredded green cabbage
1 carrot, peeled and chopped
2 teaspoons minced fresh garlic
Nonstick spray
2 La Tortilla Factory multigrain wraps
2 teaspoons Dijon mustard
salt, to taste (optional)
freshly ground black pepper, to taste (optional)
1/4 pound (4 ounces) sliced deli corned beef
1/2 cup (2 ounces) shredded Kerrygold Irish cheddar cheese
1 egg, beaten

All you do
1. Preheat oven to 400 degrees.
2. Heat oil over medium heat in a large skillet. Add onion, cabbage and carrot; sauté until softened, about 10 minutes, stirring frequently. Stir in garlic. Set aside.
3. Spray a baking pan with nonstick spray. Place wraps on baking sheet. Spread one-half of each wrap with Dijon mustard. Top mustard on each wrap with half of the cabbage mixture and season with salt and black pepper, if desired. Top each wrap with 2 ounces of corned beef and 1 ounce of cheese.
4. Brush the edge of each wrap with egg; fold wrap over the filling and press to seal the edge. Brush top of each calzone with egg. Bake for 10 minutes or until heated through.

Printable Recipe
FISH AND SEAFOOD
02/20/2012
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Fish and Seafood

Sea Scallops with Fresh Corn Ragout

3 cups fresh sweet corn or frozen
4 TBS. Butter
2 thin sliced leeks [white part only]
¼ cup diced red onion
1 c. dry white wine
2 tsp fresh thyme
2 TBS minced shallots
1 Cup sliced mushrooms
5-7 scallops or ¼ pound of mixed seafood per person
Olive oil
Salt and pepper to taste


Sauté the corn, leeks, shallots, red onion, mushrooms in butter. Add the white wine and more butter as needed. Take out the corn mixture and add the thyme and reduce the sauce. In a sauté pan with olive oil sauté the scallops or seafood until just done. Arrange the corn on a plate then top with scallops and drizzle the sauce. Garnish with thyme.


Printable Recipe
FISH WITH ITALIAN RED SAUCE
02/20/2012
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Fish with Italian Red Sauce

1 onion diced
2 garlic cloves minced
2 TBS fresh basil chiffonade
8 oz tomato sauce
½ cup tomato paste
¾ cup water
½ cup dry white wine
1 tsp oregano
1 ½ lb solid white fleshed fish


Sauté the onion and garlic in a drop or two of olive oil. Add everything but the fish and stir until smooth and hot simmering for 10 minutes or so. And the fish and simmer for another 10 minutes and serve with crusty bread.



Printable Recipe
GREEK SPAGHETTI WITH SHRIMP AND CHICKPEAS - BRANDON ZAWADA
05/29/2012
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Greek Spaghetti with Shrimp and Chickpeas - Chef Brandon Zawada, Hy-Vee

Serves 6-8
¼ Cup Hy-Vee Grand Selections Extra Virgin Olive Oil
8 Sprigs Each, Fresh Oregano and Thyme
5 Cloves Garlic, Sliced
1 Medium Vidalia Onion, Peeled and Sliced Thin
1lb Shrimp, Peeled and Deveined
1-15oz Hy-Vee Chick Peas (garbanzo beans), Drained
8-10oz Hy-Vee Spaghetti (about ½ a box), Cooked and Cooled
Kosher Salt and Black Pepper to Taste
Olive Oil, Greek Yogurt and Zest from 1 Lemon for Serving

Procedure:
Place a large dutch oven over medium high heat. Once hot, add the olive oil, the herbs and garlic, sautéing for about 15 seconds to scent the oil with the aromatics. Then add in the onion and shrimp and sauté until the shrimp barely turn opaque white, about 45 seconds for larger shrimp. Fold in the chick peas and spaghetti to just warm through, pull off the heat, fold in the spinach and season with salt and pepper to taste, serve immediately.

Assembly:
Serve this rustic, Grecian influenced dish family style, simply turned out on a large platter, top generously with pats of Greek yogurt, drizzle with lots of olive oil and freshly grated lemon zest. This light, summer like pasta can be served for any occasion, whether for lunch or dinner, hot or cold. Try adding various vegetables of spring or summer, spice it up with chilies or omit the shrimp and serve vegetarian style with warm flat bread and a light green salad. Enjoy!!


Printable Recipe
GRILLED AMANA STRIP STEAKS WITH SPICY SUMMER PEACHES - CHEF BRANDON ZAWADA
07/04/2012
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Grilled Amana Strip Steaks with Spicy Summer Peaches - Chef Brandon Zawada

4-8oz Amana Strip Steaks
2 Tablespoons + More to Taste Chef Brandon's Thai Rubdown
3 Ripe Peaches, Cored and Chopped into Bite Size Pieces
1 Small Red Onion, Peeled and Chopped into Small Pieces
2 Tablespoons Hy-Vee Grand Selections Extra Virgin Olive Oil
2 Tablespoons Rice Vinegar (unseasoned)
2-3 Teaspoons Sriracha Hot Sauce
Cilantro Sprigs and Chopped Cashews for Serving

Procedure:
Preheat your grill over high heat. Liberally season steaks with Thai rub and allow to marinate for an hour. While waiting, combine peaches, onion, olive oil, rice vinegar, Sriracha and 2 tablespoon Thai rub, stir to combine. Grill the steaks 2-3 minutes per side depending on desired temperature, I prefer medium rare to medium (130-140 degrees). Cover and rest steaks before slicing or serving, about 5 minutes.

Assembly:
To prepare this perfect summer night dish, simply slice the steaks thin, sprinkle with cilantro and cashews, serve with spicy peaches and refreshing American wheat beer. This recipe would adapt great to chicken thighs, pork steaks or salmon filets or try adding different fruit like pineapple, papaya, nectarines or apples. Enjoy!!


Printable Recipe
GRILLED HATCH PEPPER AND STEAK SALAD WITH SOLE' GRAN QUESO - CHEF BRANDON ZAWADA
07/24/2012
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Grilled Hatch Pepper and Steak Salad with Sole' Gran Queso - Chef Brandon Zawada

Serves 4
6 Large Hatch Peppers
2-8 oz. Amana Rib Eye, Sirloin or Strip Steaks
2 oz. Sole' Gran Queso Cheese
½ Cup Hy-Vee Grand Selections Extra Virgin Olive Oil
1 Lime, Zest and Juice
1 Tablespoon Hy-Vee Paprika
2 Cloves Garlic, Minced
Salt to Taste

Procedure:
Preheat grill on high heat. In a mixing bowl combine olive oil, lime juice and zest, paprika, garlic and salt to taste, thoroughly combine. Season steaks with salt to taste and grill 2-4 minutes per side depending on desired temperature, I prefer medium rare to medium (130-140 degrees). Cover and rest steaks before slicing, about 5 minutes. Toss the peppers in the paprika dressing to barely coat, reserving the remaining dressing to dress the salad. Grill the peppers until charred on the outside, about 2 minutes per side, keep warm.

Assembly:
Thinly slice steak and peppers and divide evenly among 4 plates. Drizzle each liberally with paprika dressing and grate gran queso over the top of each salad, serve with your favorite salad greens and warm corn tortillas. Try mixing it up by using shrimp or scallops in place of or with the steak. Spice up the dressing by adding a minced jalapeno and some chopped up cilantro. Enjoy!!


Printable Recipe
LOCAL EGG SALAD WITH IOWA BLEU CHEESE AND BOETJE'S MUSTARD - CHEF BRANDON ZAWADA
05/01/2012
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Local Egg Salad with Iowa Bleu Cheese and Boetje's Mustard - Chef Brandon Zawada, Hy-Vee

6 Large Pleasant Pasture Farm Eggs or Farm Fresh Eggs
2oz Maytag Bleu Cheese (½ a small wedge)
2 Tablespoons Boetje's Mustard
¼ Cup Hy-Vee Mayonnaise
1 Bunch Scallions, Ends Removed and Sliced Thin
½ Teaspoon Each Kosher Salt and Black Pepper

Procedure:
In a small sauce pot, cover eggs with cool water by a few inches and bring to a boil over high heat. Once the pot has reached a boil, pull off the heat immediately and cover, allowing to sit for 8-10 minutes. While waiting, combine all other ingredients in a large bowl. Once the time is up, drain the eggs immediately and run them under cold water until cool enough to handle, then peel the eggs of their shell. Crumble the eggs into large bite size chunks, then fold all ingredients together until completely combined. Store in the refrigerator for up to 5 days.

Assembly:
Serve this flavor packed salad simply open face on top of grilled sour dough or baguette bread, drizzle with good olive oil and top with freshly torn leaves of parsley. Try adding different ingredients to the salad like chicken, shrimp or crispy bacon. This salad also goes great in a griddled Panini with thick slices of local tomatoes and whole leaves of basil. Enjoy!!


Printable Recipe
MACADAMIA ENCRUSTED MAHI MAHI - CHEF MONIKA SUDAKOV
04/30/2012
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Macadamia Encrusted Mahi Mahi - Chef Monika Sudakov, Chestnut Street Inn



Yields: 4 Servings



4-6 oz Mahi Mahi Filets

Hawaiian Sea Salt and Freshly Ground Pepper to Taste

2 tsps Sesame Oil

¼ cup Macadamia Baking Pieces

¼ cup Panko Bread Crumbs

2 Tbl Unsalted Butter

2 Tbl Peanut Oil or Grapeseed Oil

¼ cup lemon juice or lime juice



Drizzle Mahi Mahi filets with sesame oil and coat evenly on both sides. Season with salt and pepper liberally on both sides of filets. Combine macadamia nuts with panko bread crumbs and coat one side of each filet with the crust. Heat butter and oil in a medium sauté pan over medium high heat until the butter is melted and begins to bubble. Add filets crust side down to the pan. Sear on crust side for approx. 2 mins to brown. Flip filets and deglaze pan with lemon juice. Continue braising in lemon juice until the filets are just cooked through and flaky, approx. 3-5 mins. Serve immediately with Mango Sauce and Tropical Slaw or Rice Pilaf.



Printable Recipe
OVERNIGHT OATMEAL - MOLLY MUCHOW, HY-VEE DIETITIAN
01/16/2012
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Overnight Oatmeal - Molly Muchow, Hy-Vee Dietitian
Serves 8 (1 cup each).

Active Time: 5 minutes Total Time: 7 to 8 hours (slow-cooker time) or 1 hour 35 minutes (stovetop time)

All you need
8 cups water
2 cups steel-cut oats*
1/3 cup Hy-Vee dried cranberries
1/3 cup Hy-Vee dried apricots, chopped
1/4 teaspoon salt, or to taste

All you do
1. Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to Low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours.

Stovetop Variation: Halve the above recipe to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon salt in the top of a double boiler. Cover and cook over boiling water for about 1 1/2 hours, checking the water level in the bottom of the double boiler from time to time.

* Steel-cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. They are toasted oat groats - the oat kernel that has been removed from the husk - that have been cut in two or three pieces.

Nutrition facts per serving: 193 calories; 3g fat (0g sat, 1g mono); 0mg cholesterol; 35g carbohydrate; 0g added sugars; 6g protein; 9g fiber; 78mg sodium; 195mg potassium.

Nutrition bonus: Fiber (36% daily value).

Source: adapted from Eating Well, Inc.


Printable Recipe
PUMPKIN SLOPPY JOE'S - DIANNE GRAHM
09/27/2012
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PUMPKIN SLOPPY JOE'S
by Dianne Graham


1 pound ground beef or ground turkey
1/2 cup chopped onions
1T garlic powder
1/2 cup canned pumpkin (NOT pumpkin pie mix) You use up to 1 Cup depending on personal taste)
1 cup ketchup
1/4 cup brown sugar
2t chili powder
2 T prepared yellow mustard
1 1/2 t salt (or to taste)
8 hamburger buns
cheese if desired

In a skillet, cook ground beef with onions and garlic over medium heat until meat is no longer pink. Drain. Stir in pumpkin, ketchup, brown sugar, mustard, chili powder and salt. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Serve with or without cheese on hamburger buns.

This is best prepared the night before and reheated just before you serve. Enjoy!



Printable Recipe
QUICK SHRIMP CURRY WITH COCONUT AND BASIL - HY-VEE CHEF BRANDON ZAWADA
01/11/2012
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Quick Shrimp Curry with Coconut and Basil - Hy-Vee Chef Brandon Zawada

Serves 6-8
2lb-26/30 Count Shrimp, Peeled and Deveined
3 Tablespoons Madras or Yellow Curry Powder
2 Tablespoons Hy-Vee Canola Oil
1 Green Bell Pepper, Roughly Chopped
1-13.5oz Can Coconut Milk
1 Lime, Zest and Juice
Torn Basil to Garnish
Kosher Salt to Taste

Procedure:
Preheat a 12" sauté pan over medium high heat. Toss the shrimp in a bowl with curry powder, canola oil, bell pepper and salt, making sure to evenly coat with the curry. Add the shrimp mixture to the hot sauté pan and continue to sauté until the shrimp start to turn pink, then add coconut milk and simmer until shrimp or just cooked and the coconut thickens into a creamy broth, about 5-10 minutes. Pull off the heat and fold in the lime zest and juice and season with salt to taste. Sprinkle with torn basil leaves and keep warm for serving.

Assembly:
Serve this hearty, yet light seafood dish with steamed jasmine rice, lime wedges, roasted peanuts and a sparkling glass of Riesling. Try substituting different seafood for the shrimp like bay scallops or mussels or try using a different herb for the basil like cilantro or mint. Enjoy!!



Printable Recipe
RECIPE RENOVATION: MACARONI AND CHEESE
01/11/2012
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Recipe Renovation: Macaroni and Cheese



Course: main meals
PointsPlus® Value: 6
Servings: 8
Preparation Time: 18 min
Cooking Time: 40 min
Level of Difficulty: Easy

This rich, creamy mac and cheese was a shoo-in for this week's "Family-Friendly" recipe series.

Ingredients:
12 oz. whole wheat elbow macaroni
1/2 cup(s) fat-free sour cream
12 oz. fat-free evaporated milk
8 oz. low-fat cheddar or colby cheese
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese


Instructions
· Preheat oven to 350ºF.



Printable Recipe
RICOTTA AND PARMESAN FRITTATA WITH WILTED GREENS - CHEF BRANDON ZAWADA
01/03/2012
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Ricotta and Parmesan Frittata with Wilted Greens - Chef Brandon Zawada, Hy-Vee

Serves 6-8
8 Hy-Vee Large Eggs
½ Cup Hy-Vee Low Fat Ricotta Cheese
¼ Cup Hy-Vee Grated Parmesan Cheese
½ Cup Water
1 Teaspoon Kosher Salt
½ Teaspoon Black Pepper
2 Tablespoons Hy-Vee Grand Selections Extra Virgin Olive Oil
¼ Yellow Onion, Peeled and Sliced Thin
2 Cloves Garlic, Sliced Thin
4 Large Mustard Green Leaves, Sliced into ½ Inch Ribbons
1 ½ Oz Hy-Vee Spring Greens Lettuce Blend (about 1/3 of a 5 oz. bag)

Procedure:
Preheat your oven to 325 degrees. In a large mixing bowl mix together eggs, cheeses, water, salt and pepper until barely combined, place in the refrigerator until ready for use. Heat a heavy bottom,10 inch, non-stick pan over medium heat and then add olive oil, garlic and onions, sauté until starting to barely brown. Then add the greens and sauté until wilted and have shrunk by at least half their original size. Add the egg mixture to the pan and then place in the oven for 20-30 minutes or until barely set in the middle, allow to cool slightly and then flip onto a serving platter or cutting board for serving, keep warm, serve at room temperature or chill for an evening snack.
Assembly:
This is traditionally an Italian style omelet served as an antipasti before a meal, cut like a pizza and typically served at room temperature, though it is great for breakfast, lunch or dinner. Serve this easy to make omelet with a vibrant green salad made up of the same lettuces tossed with a garlicky dressing for a delicious brunch item. Try substituting any veggies, meats or cheeses for any of the ingredients, from bacon and sausage to potatoes and mushrooms to cheddar and Swiss, the combinations are endless. Enjoy!!


Printable Recipe
SAUTÉED SALMON WITH ASPARAGUS AND WARM MUSTARD VINAIGRETTE - CHEF BRANDON ZAWADA
03/27/2012
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Sautéed Salmon with Asparagus and Warm Mustard Vinaigrette - Chef Brandon Zawada, Hy-Vee

Serves 4
4-5oz Salmon Fillets
¾ lb. Ruby Gold Potatoes (1/2 a bag)
1 lb. Asparagus, Woody Ends Removed and Cut in Half
1 Small Red Onion, Peeled and Thinly Sliced
½ Cup Chef Brandon's BZ Steak Sauce
¼ Cup + 2 Tablespoons Hy-Vee Grand Selections Extra Virgin Olive Oil
1-8oz Bag Cleaned Baby Spinach
Kosher Salt and Black Pepper to Taste

Preheat a large sauté pan over medium heat. While waiting for pan to heat, season salmon fillets with salt and pepper to taste and evenly coat with ¼ cup of the steak sauce. Place potatoes in a large sauce pot and cover with cool water by a couple inches. Bring to a boil over high heat, then lower heat and simmer until just fork tender. While waiting for your potatoes to cook, add the 2 tablespoons olive oil and salmon to the pan, being sure to evenly space out prevent steaming. Cook the salmon for about 3-5 minutes per side or until the salmon is nicely browned and reaches an internal temperature of 140 degrees, keep warm for serving. Once the potatoes are fork tender, drain them and return to the pan, add the remaining ¼ cup olive oil, asparagus and onions. Sauté to just warm the veggies through, then fold in the remaining ¼ cup steak sauce and the spinach, season with salt to taste and reserve.
Assembly:
Serve this quick and easy spring time dish for brunch, lunch or dinner on a large platter, family style, with lots of crusty sour dough bread and a spicy, ice cold wheat beer. Try serving the warm salad with a whole roasted chicken, grilled, bacon wrapped sirloin steaks or try folding in jumbo, precooked shrimp. Enjoy!!


Printable Recipe
SMOKED GARLIC BUTTER AND HATCH PEPPER GRILLED CHEESE - CHEF BRANDON ZAWADA
07/24/2012
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Smoked Garlic Butter and Hatch Pepper Grilled Cheese - Chef Brandon Zawada

Makes 8 Mini Sandwiches
1 Loaf Hy-Vee Bakery Baguette or French Bread, Cut into 16 - ¾ Inch Slices (on a bias)
8oz Sliced Hatch Pepper Heritage Cheese
4oz Chevre Goat Cheese
1 Container Chef Brandon's Smoked Garlic Butter

Procedure:
Preheat a large skillet or griddle to medium heat. Spread each piece of bread liberally on each side with Chef Brandon's Smoked Garlic Butter (it helps if the butter is at room temperature). Assemble each mini sandwich with 1 ounce sliced Hatch Pepper Heritage Cheese and ½ ounce of the goat cheese and press to make a sandwich. Toast the grilled cheese in your pan on each side for 2 minutes per side or until the sandwich is deep golden brown and the cheese is melted through.

Assembly:
Enjoy with a hot bowl of roasted red pepper soup, serve with a light salad of arugula and grilled hatch peppers or serve alone as a part of an hors d'oeuvre party. Try filling the sandwich with sliced Spanish Chorizo, shaved Vidalia onions or sautéed mustard greens. Enjoy!!


Printable Recipe
STUFFED ITALIAN CHICKEN FLORENTINE - STEPHANIE GODKE
02/06/2012
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Stuffed Italian Chicken Florentine - Stephanie Godke
6 boneless skinless chicken breasts flattened
6 large slices of prosciutto
6 mozzarella string cheese sticks or cut cheese to similar size
6 large basil leaves
12 or more large spinach leaves
½ cup Italian salad dressing
½ cup panko bread crumbs
½ cup instant mashed potato flakes [plane or cheese]

Marinate the chicken breasts in the Italian dressing for about 30 minutes. While the chicken marinates, mix the potato flakes and bread crumbs. Remove the chicken from the Italian dressing and lay the basil leaf and spinach leaves in the middle of the breast. Lay the cheese sticks on one side of the chicken then roll it up to create a pinwheel with cheese in the middle. Gently roll the chicken in the crumb and potato flake mixture and place seam side down in a parchment lined baking sheet. Bake at 350 degrees for about 30 minutes until chicken tests done.
This can be served with pasta and marinara sauce or Alfred sauce.


Printable Recipe
THAI FRIED SWAI FISH WITH CREAMY CILANTRO SLAW - CHEF BRANDON ZAWADA, HY-VEE
03/06/2012
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Thai Fried Swai Fish with Creamy Cilantro Slaw - Chef Brandon Zawada, Hy-Vee

Serves 4
4-5oz Swai Fish Fillets
Chef Brandon's Thai Rubdown to Taste
Flour to Dust
Oil for Frying
1-16oz Bag Hy-Vee Cole Slaw Blend
1 Cup Hy-Vee Mayonnaise
3 Tablespoons Hy-Vee Sweet n' Hot Jalapeno Juice
2 Tablespoons Chef Brandon's Thai Rubdown
½ Cup Chopped Cilantro
4 Cloves Garlic, Minced

Procedure:
In a large mixing bowl combine coleslaw blend, mayo, jalapeno juice, Thai Rubdown, cilantro and garlic. Thoroughly mix, cover and refrigerate for up to 5 days.
Heat a large non-stick skillet over medium heat. Season fish with Thai Rubdown to taste and dust with flour. Pour enough oil in the pan to cover the bottom, add the fish to the pan being careful not to crowd, fry until golden brown on each side. When the fish is done the flesh will flake easily and should be opaque, be careful not to overcook. Drain on paper towels and serve immediately.
Assembly:
This quick and easy fish dish is good for lunch and dinner anytime of the year. Try stuffing your Thai fried fish into a grilled baguette or wrap, top it with the Thai slaw, pickled jalapenos and drizzle liberally with hoisin and you have a great Asian style sandwich or wrap on the go. Try using different herbs in the coleslaw like mint or basil or adding different types of veggies like snap peas or sweet peppers. Enjoy!!



Chef Brandon Zawada


Printable Recipe
THANKSGIVING MAKEOVERS 2012 - STEPHANIE GODKE
11/20/2012
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Thanksgiving Makeovers 2012 - Stephanie Godke

Turkey and Stuffing Stuffed Peppers
2-3 cups of leftover turkey
1 PKG your favorite taco seasoning
3-4 cups leftover stuffing
1 can chopped green chilies
Pepper jack cheese
4 cleaned red or yellow peppers

Sauté the leftover turkey with the seasoning packet and the water called for in the directions. Add the stuffing to turkey and add the chopped green chilies. Stuff this into the prepared peppers and top with the cheese. Bake until the stuffing is hot and the cheese is melted.

Leftover Mashed Potato Soup
½ cup Fresh chopped celery and carrots from the relish tray
½ cup Fresh chopped onion or green onions
4 TBS butter
3-4 cups leftover mashed potatoes
Milk or cream to thin the mixture
Saute the veggies in the butter in a 2 quart sauce pan. Add the mashed potatoes and stir until mixed. Add enough milk or cream to make the soup as thick or thin as you like. Season with salt and pepper to taste.


Printable Recipe
TUNA TATAKI WITH SOY GLAZE
02/20/2012
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Tuna Tataki with soy glaze

Fresh Sushi Grade Tuna {a must for eating it rare}

½ cup soy sauce
¼ cup lemon juice
¼ cup lime juice
Honey to taste


Fresh spinach

Oil the tuna and lightly salt. Grill it to sear the outside and then brush on the glaze. Quickly arrange the tuna on a big pile of spinach and slice on the diagonal serve more glaze on the side.


Printable Recipe
WATERGATE CASSEROLE - NATHAN CHASTAIN, DISNEY ON ICE
12/12/2012
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Watergate Casserole - Nathan Chastain, Disney On Ice
Feeds 6

After cooking rice, chicken and broccoli per heat oven to 350.
In a greased 9 by 11 pan (Pam works well) assemble in layers

1. 6 servings of cooked rice
2. 10 oz of cooked broccoli
3. 2 lb of cooked boneless skinless chicken: large dice
4. Sauce-
Mix together
1/2 cup mayonnaise
3 T lemon juice
2 cans cream of chicken( Campbell's works well )
2 t of curry powder
Add milk to thin, consistency should be similar to thick gravy
5. Sprinkle Shredded cheddar to cover top
6. Cover with foil and cook for 25 min or until bubbling then remove foil and cook until cheese is golden brown, remove from the oven and let cool.
7. Enjoy!


MISCELLANEOUS

Printable Recipe
CHOCOLATE ICE CUBES - STEPHANIE GODKE
05/10/2012
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Chocolate Ice Cubes - Stephanie Godke

1 cup whole milk
¼ cup water
2 TBS. cocoa powder
2 tsp. sugar
¾ cup chocolate chips

Whisk the cocoa and sugar together then whisk that into the water. When that is smooth add the milk and heat until simmering. Remove the mixture from the heat and add the chocolate chips and stir until they are melted. Cool this mixture to room temp and pour into an ice cube tray and freeze. These are great in milk, coffee or cola.


Printable Recipe
GARLICKY GREENS - CHEF BRANDON ZAWADA
01/24/2012
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Garlicky Greens - Chef Brandon Zawada

Serves 4-6
1 lb. Hy-Vee Low Sodium Bacon, Cut into ½ Inch Pieces
15 Cloves Garlic, Thinly Sliced
2-3 Teaspoons Hy-Vee Crushed Red Pepper
3 Large Bunches of Swiss Chard, Ribs Removed and Cut into ½ Inch Ribbons
1 Teaspoon Kosher Salt
¾ Cup Water

Procedure:
In a large stock pot cook bacon over medium heat until desired crispness, I like mine extra crispy. Add the garlic and crushed pepper to the pan and sauté until lightly browned on the edges then add the chard to the pot, cook until the greens begin to fry and wilt down by about half. Stir in the water and season with salt and simmer for about 5-10 minutes or until chard is tender and begins to glaze with the natural juice, keep warm for serving.

Assembly:
Serve these easy to make greens as a side dish with your favorite soul food, from pan fried chicken or catfish to liver and ribs. You can substitute different greens for the chard such as turnip, collard, mustard or kale, just know that with different greens can call for different cooking times to become tender. You may also substitute vegetable or chicken broth for the water for a extra added flavor. Enjoy!!



Printable Recipe
GORGONZOLA CREAM SAUCE - MONIKA SUDAKOV
02/03/2012
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Gorgonzola Cream Sauce - Monika Sudakov, Chestnut Street Inn

Yields: 8 Servings

1 onion, diced
3-4 garlic cloves, minced
2 tbl unsalted butter
1 tbl extra virgin olive oil
Kosher Salt and Freshly Ground Pepper to Taste
1 Tbl all purpose flour
¼ cup white wine or dry sherry
1 cup heavy cream

8 oz gorgonzola, crumbled (If possible buy a wedge of gorgonzola rather than pre-crumbled gorgonzola and then crumble yourself. Pre-crumbled has anti-caking agents that change the flavor and quality of the cheese)

Heat butter and oil in a medium sauté pan over medium high heat until butter melts. Add onion and sauté until translucent, approx. 5 mins. Add garlic and sauté for a one minute until fragrant. Add flour and sauté for one minute to toast the flour. Deglaze with white wine and cook until the liquid begins to evaporate and the sauce thickens. Add cream and gorgonzola and cook until just thickened and the gorgonzola is mostly melted. Season to taste with salt and pepper. Serve hot over filets.



Printable Recipe
INDIVDUAL FRUIT COBBLER - STEPHANIE GODKE
04/03/2012
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Indivdual Fruit Cobbler - Stephanie Godke

4 cups fresh berries mixed
1/3 cup sugar
4tsp. cornstarch
¼ cup melted butter

Crust:
1 ½ cups flour
½ cup sugar
2 tsp. baking powder
½ tsp salt
2/3 cup cold butter
1/3 cup buttermilk + enough to make the dough hold together
Mix the fruit with the sugar, cornstarch and melted butter. Set aside. Whisk the crust dry ingredients then cut in the cold butter with pastry blender. Slowly add the butter milk until the dough holds together. Pat the dough into a rectangle and cut into triangle cuts.
Put the berry mix into individual baking cups. Place the cut dough into the baking dishes. Bake at 400 degrees for 20- 25 minutes or until the crust is lightly golden brown. Brush the crust with melted butter when out of oven.


Printable Recipe
JALAPENO TARTAR SAUCE - RECIPE PROVIDED BY CHEF BRANDON ZAWADA
01/24/2012
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Jalapeno Tartar Sauce - Recipe provided by Chef Brandon Zawada

1-18oz Jar Hy-Vee Mayonnaise
1-12oz Jar Sweet and Hot Hy-Vee Jalapenos, Drained and Chopped
½ cup Chopped Cilantro
1 Lime, Zest and Juice
Kosher Salt and Pepper to Taste

Procedure:
Thoroughly combine all ingredients and chill before serving. Cover and refrigerate for up to 4 days.

Assembly:
Serve this delicious twist on tartar sauce with grilled, baked or fried fish. Try using as a sauce for shrimp cocktail, fish tacos or a dressing base for a crab salad. Enjoy!!

Recipe provided by Chef Brandon Zawada


Printable Recipe
MANGO SAUCE - CHEF MONIKA SUDAKOV
04/30/2012
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Mango Sauce - Chef Monika Sudakov, Chestnut Street Inn



Yields: 4 Servings


1 mango, peeled and seeded
4 green onions, chopped
1 tbl fresh ginger
4 garlic cloves
1/3 cup coconut milk
3 tsps sesame oil
¼ cup chicken broth or vegetable broth
2 tbl honey
2 tbl passion fruit or blood orange vinegar
2-3 tsps Li Hing Powder


Place all the ingredients into a food processor or puree with an immersion blender. Transfer to a small saucepan and heat through before serving.



Printable Recipe
POTATO PANCAKES WITH APPLE COMPOTE - CHEF MONIKA SUDAKOV
03/16/2012
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Potato Pancakes with Apple Compote - Chef Monika Sudakov, Chestnut Street Inn

2 medium Potatoes, Peeled and Shredded
1 Granny Smith Apple, Peeled, Cored and Shredded
1 Onion, Shredded
2-3 Garlic Cloves, Minced
Pinch Kosher Salt and Freshly Ground Pepper
1 Egg
2 Tsps Herbes de Provence
¼ Cup AP Flour
Vegetable or Canola Oil for Frying



Combine shredded potato, apple and onion in a towel and squeeze dry. Transfer to a mixing bowl. Add garlic, spices and enough flour to hold the pancakes together, but not make them gummy. Form into approx. 2” patties and fry in canola oil until golden brown and cooked through, approx. 5 mins per side. Drain on paper towels and serve hot with Apple Compote and Sour Cream. Pancakes can be made in advance and placed on a baking sheet in an oven on low.



Apple Compote:

8 medium apples, cored, peeled and diced (Golden Delicious or any other good baking apple)
1 stick unsalted butter
8 Tbl granulated sugar
¼-1/2 cup raisins, black or golden
1 ½ tsps ground cinnamon
Pinch of freshly grated nutmeg
¼ tsp ground cloves
1 tsp pure vanilla extract
1 Tbl Lemon Juice

In a medium saucepan over medium high heat, melt butter. Add apples and sugar and sauté a minute or two. Add raisins, spices and vanilla. Cook a couple of minutes uncovered or until the apples begin to release their juices. Reduce heat to a simmer and cover. Cook one hour stirring occasionally or until most of the liquid has evaporated.



SOUPS/SALADS

Printable Recipe
BLT SOUP - GREG SIMMONS
01/25/2012
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BLT Soup - Greg Simmons, Palmer College



Will serve 8 people- 12 oz each or (1.5 cups)

1.5 pounds of Bacon
1 Teaspoon of minced Garlic
2 Quarts of Whole milk
3 Tablespoons Chicken Soup Base
Dash of Lea & Perrins Worcestershire sauce
2 Tablespoons Boetjes Mustard
¾ Cup Miracle whip
2 Cups diced Grape tomatoes
Cracked black pepper to taste
3 Large Pieces Buttermilk bread toasted & Crumbled
Shredded lettuce, crumbled bacon & diced tomato for garnish


Cook bacon until crispy; add garlic and cook until caramelized add bread crumbs stir well.
When well blended reduce heat and add remainder of ingredients and heat slowly stirring constantly. (Do Not Boil) Turn off soup.
Soup will thicken after it sits for 5-10 minutes
Garnish and serve



Printable Recipe
CARROT SOUP WITH GOLDEN RAISINS - CHEF BRANDON ZAWADA, HY-VEE
04/12/2012
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Carrot Soup with Golden Raisins - Chef Brandon Zawada, Hy-Vee

¼ Cup Hy-Vee Canola Oil
1lb Baby Carrots
½ Yellow Onion, Peeled and Sliced
1 Thumb Size Piece Ginger, Peeled and Sliced
½ Cup Golden Raisins + More to Garnish
1-15.2oz Bottle Bolthouse Farms Carrot Juice
1 Quart Water
¾ Teaspoon Kosher Salt
Greek Yogurt, Cashews and Freshly Torn Mint for Garnish

Procedure:
Heat a large dutch oven over medium high heat. Add the canola oil, carrot, onion, ginger and raisins and sauté, stirring occasionally, for 5 minutes or until the veggies start to barely brown on the edges. Then add the carrot juice, water and salt, bring to a boil and continue to simmer for 30 minutes or until the carrots are completely cooked through. Transfer the carrot mixture to blender and puree until smooth, adding more water if necessary if soup is too thick, keep warm for serving.

Assembly:
Enjoy this light, spring time soup hot or cold! Just serve in individual bowls and top each one with a dollop of Greek yogurt, golden raisin, crunchy cashews and freshly torn mint. You may also substitute different colored carrots, coconut milk for the carrot juice, basil or cilantro for the mint or even try adding some yellow curry powder for an added layer of flavor. Enjoy!!


Printable Recipe
CHICKEN AND SPINACH SALAD WITH BACON DRESSING - PATRICK TRAINOR, BIAGGIS
03/30/2012
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Chicken and spinach salad with bacon dressing - Patrick Trainor, Biaggis

3 cups cooked chicken cut or torn into strips
(Can use purchased roasted chicken)
1 - 6oz bag baby spinach leaves
6 bacon slices cut into ½ inch pieces
½ medium red onion, sliced paper thin
3 tablespoons balsamic vinegar

Place chicken and spinach in a large bowl.
Cooke bacon in a skillet over med-high heat until crisp
Using slotted spoon, transfer bacon to a paper towel
pour off all but three tablespoons drippings from skillet
add onions and vinegar scraping up brown bits, heat through
about 1 minute pour over chicken and spinach add bacon
and toss spinach will wilt slightly.


Printable Recipe
CHICKEN CORN COWDER -JEFF GRUNDER, IOWA MACHINE SHED
01/20/2012
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Chicken Corn Cowder -Jeff Grunder, Iowa Machine Shed

1 lb Raw bacon fine diced bacon
1 cup diced onions
2 cups fine diced celery
2 cups chicken stock
4 cups milk
1/2 lb margerine
1 cup flour
1/4 c. chopped parsley
1 cup heavy cream
salt and pepper to taste
2 cups cooked corn
1 lb diced chicken
4 cups diced red potates cooked

sautee the bacon in a sauce pan to desired doneness, then add the veggies and sautee till tender. drain the grease if desired, and add the chicken stock, milk. Bring to a boil. While that is cooking take another sauce pan and melt the butter, then add the flour and let simmer for about a minute to cook out the flour taste. Add the soup and stir till thckened, then add the cooked potatoes, corn, and chicken, heavy cream and the copped parsley, and bring back up to tmep. To serve garnish with chopped chives and bacon bits.

Printable Recipe
CORN AND LOBSTER CHOWDER - STEPHANIE GODKE
01/05/2012
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Corn and Lobster Chowder - Stephanie Godke

2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces

1 bag of frozen sweet corn processed in food processor
2 cups seafood broth

2 bacon slices, chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups heavy cream
6 tablespoons sour cream

2 tablespoons (1/4 stick) butter
3 tablespoons chopped fresh chives

If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.
Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; sauté until light golden, about 5 minutes. Add corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.
Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.






Printable Recipe
EAT-ALL-YOU-WANT SOUP - JANET MACON
01/23/2012
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Eat-All-You-Want Soup - Janet Macon, Hy-Vee Dietitan


All You Need
1 head cabbage, chopped
4 ribs celery, chopped
1 large onion, chopped
1 large green bell pepper, seeded and chopped
1 clove garlic, chopped
1 (14.5 oz) can stewed tomatoes
1 (1 oz) envelop Hy-Vee onion soup mix
1 (46 oz) bottle Hy-Vee vegetable juice

All You Do
Combine all ingredients in a large soup pot. Bring to a simmer; simmer 1 hour or until vegetables are tender.

Yield Serves 15 (about 1 cup each).

Nutrition Facts (Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.)
Serving Size: 1 cup; number of servings: 15. Calories: 60; Calories from Fat: 0; Total fat: <1 g; Saturated fat: <1 g; Trans fat: 0; Cholesterol: <1 mg; Sodium: 310 mg; Carbohydrates: 14 g; Fiber: 3 g; Protein: 2 g.


Printable Recipe
HOLY COW CHILI - JEFF PETERS & KENT MARCEK
01/19/2012
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Holy Cow Chili - Jeff Peters & Kent Marcek


2 lbs Ground Beef (80/20)
14 oz. Beef Broth
14 oz Water
1 Onions (Diced)
1 Bell Peppers (Diced)
16 oz. Diced Tomatos (Can)
16 oz. Diced Tomatos with green Chilis (Rotel Can)
1.5 tsp Cumin
1.5 Tbs Chili Powder
2 tsp Garlic Powder or 3 cloves of Garlic
3 tsp Black Pepper
3 tsp Seasoning Salt
28 oz Crushed Tomatos (Can)
15 oz Tomato Sauce (Can)
15 oz Kidney Beans w/juice (Can)
15 oz Chili Beans w/juice (Can)
12 oz Budweiser or Bud Select or Great River Roller Dam Red
1.5 Tbs Cayenne Pepper
12 oz Tomato Paste
1 cup Cranberries

Makes approx 1 gallon.

Directions Brown Ground Beef in pot. Sprinkle generously with seasoning salt.
Add remaining ingredients and mix throughly.
Over medium heat, stir consistently for 10 915 minutes.
Reduce heat to low for additional 50 minutes.
Stirring every 10 minutes. Enjoy with your favorite add9ins.

Printable Recipe
IRISH STOUT STEW - RACHEL DOUMBIA
03/19/2012
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Irish Stout Stew - Rachel Doumbia, Cooking Insturctor
Ingredients

2 pounds lean beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
1 pinch salt and ground black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1 1/2 cups Irish stout beer (such as Guinness®)
2 cups chopped carrot
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish

Directions:
Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley


Printable Recipe
MINESTRONE SOUP - JOHN & IRENE KEMMIS
01/31/2012
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Minestrone Soup - John & Irene Kemmis
Serves about 8

Minestrone is an Italian soup made with fresh seasonal vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. There is not a set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based soup base (such as chicken stock). In fact the word "minestrone" has become a synonym for "a mix of all things".

The Italian soup, minestrone, is one of the cornerstones of Italian cuisine, and is probably more widely dispersed and eaten throughout Italy than pasta. Minestrone distinguishes itself by the large quantity of fresh vegetables used and its thick consistency.

Ingredients:
1/3 c. dried kidney beans
1/3 c. dried whole peas
1/3 c. dried white beans water
3/4 c. Barilla ditalini shells water
3/4 c. carrot, finely minced
3/4 c. celery, finely minced
3/4 c. onion, finely minced
2 cloves garlic minced
1 ½ tbsp. butter
2 quarts water
1 1/3 tbsp. of Superior Touch Better Than Bouillon Vegetable Base
3/4 c. garbanzo beans canned
1/2 c. sliced carrots frozen, krinkle cut
1/2c. sliced celery
1/2 c. bell pepper, chopped
1/2 c. onion, coarsely chopped
1 ½ tbsp. cups minced, fresh parsley
1 ½ tsp. soy sauce
3/4 tsp. dry oregano
3/4 tsp. dry basil
1 ½ tsp. salt
1/5 c. barley (pearl-medium)
16 fl. oz. vegetable stock
pepper to taste
16 fl. oz. vegetable stock (as required) for preferred thickness
fresh Parmesan cheese - grated



The night before:
1. Sort, wash, and soak in cold water the kidney beans, peas and white beans.
2. Slightly undercook the ditalini pasta, drain, place in ziplock bag, then store in refrigerator.

The next day:
3. Dice or finely chop carrots, celery and onions.
4. Saute your finely minced carrot, celery, onion and garlic in the butter until vegetables are soft. The butter may turn brown (which is ok). Do this slowly.
5. Add to the saute, the drained white beans, kidney beans, and peas, water, and vegetable base.
6. Cook the beginning of the soup slowly (gentle boil/simmer) until the beans are almost done, about 1 ½ hours. Stir occasionally.
7. Stir in the vegetable stock, the canned and drained garbanzo beans, carrots, celery, bell pepper, onion, parsley, soy sauce, oregano, basil, , and spices. Add 16 oz. vegetable stock.
8. Stir in the barley, and precooked ditalini. Bring to a simmer and cook for about 30 minutes. Stir occasionally.
9. Add more vegetable stock and/or vegetable base if needed for flavor and thickness.
10. Ladle into bowl, sprinkle with Parmesan cheese, and serve immediately.




from the kitchen of John & Irene Kemmis, Geneseo, IL



Printable Recipe
QUICK AND EASY SALAD SAUTÉ - CHEF BRANDON ZAWADA, HY-VEE
01/17/2012
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Quick and Easy Salad Sauté - Chef Brandon Zawada, Hy-Vee

Serves 4
1 Green or Red Cooking Apple, Cored and Sliced into Thin Wedges
½-12oz Bag Petite Baby Carrots
½ Red Onion, Peeled and Sliced Thin
1-6oz Bag Hy-Vee Dried Cranberries
1-6oz Bag Hy-Vee Dried Apricots
1-4oz Bag Mixed Greens, Arugula, Baby Romaine or Spinach
¼ Cup + 2 Tablespoons Hy-Vee Grand Selections Extra Virgin Olive Oil
1 Orange, Zest and Juice
Kosher Salt and Pepper to Taste
½ Cup Chef Brandon's Munchy Crunchy Granola

Procedure:
Preheat a large sauté pan over medium high heat. Add the 2 tablespoons olive oil, apple, carrots, onions, cranberries and apricots to the hot pan, sauté until the fruits and veggies start to become fragrant and barely start to brown on the edges and are still crunchy. Empty the contents of the pan into a large mixing bowl and combine with the remaining ingredients except the granola, tossing lightly to coat. Season with salt and pepper to taste.

Assembly:
Plate this delicious, warm salad onto a serving platter or individual plates, sprinkle with granola and serve immediately. Try pairing with a grilled piece of chicken or fish and some warm honey wheat bread for a complete dinner appropriate for any time of the year. The fruits and veggies in this recipe can be swapped out for whatever ones suit your appetite and palate. All ingredients can be prepared the day prior, except the apple, and quickly cooked up for a weeknight dinner. Enjoy!!


Printable Recipe
RICH MUSHROOM SOUP - STEPHANIE GODKE
01/05/2012
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Rich Mushroom Soup - Stephanie Godke

8 tablespoons (1 stick) butter, room temperature
2 cups sliced celery
1 cup sliced shallots
3/4 cup chopped onion
3 garlic cloves, minced
1/2 cup dry white wine
1/2 cup dry Sherry
9 cups mixed fresh mushrooms
1/4 cup all flour
8 cups veggie stock
1/2 cup whipping cream


Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 minutes. Add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes.
Add the remaining 2 tablespoons butter and 1/4 cup flour to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Stir in cream. Season with salt and pepper.






Printable Recipe
SMOKED SALMON CHOWDER - JANET MACON
01/18/2012
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Smoked Salmon Chowder - Janet Macon, Hy-Vee Dietitian

This secretly-reduced-fat recipe satisfies the soul as it warms the tummy.

Serves: 8

All you need:
1 cup chopped leek (use both white and green parts)
1 tbsp minced garlic
1 cup chopped bell pepper (any color)
1 cup chopped carrot
2 tbsp dried dill weed (additional for garnish, if desired)
1 tbsp olive oil
1 cup chopped mushrooms
2 tbsp all-purpose flour
1 cups low- or reduced-sodium chicken broth
2 tbsp capers (in brine)
1 tbsp lemon juice
3 cups cooked wild rice (3/4 cup uncooked rice cooked in 2-¼ cups water according to package direction)
2 (12 oz) cans skim evaporated milk
6 oz smoked salmon, flaked into bite-size pieces
Salt to taste
Ground black pepper, to taste

All you do:
1. In a large sauce pan or stock pot, sauté leeks, garlic, bell pepper, carrot and dill weed in olive oil over medium heat until slightly soft; add mushrooms and cook an additional 1-2 minutes. Set aside in a small bowl.
2. To the saucepan or stock pot, add flour; cook for 1 minute, stirring constantly. Add broth, capers and lemon juice; stir. Simmer to thicken, then reduce heat to low.
3. Add leek mixture to the broth. Add cooked wild rice, evaporated milk and smoked salmon and stir until warmed through. Season with salt and pepper to taste. Garnish with additional dill weed, if desired.


Printable Recipe
STRAWBERRY CAPRISE SALAD - STEPHANIE GODKE
05/10/2012
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Strawberry Caprise Salad - Stephanie Godke

¼ cup white balsamic vinegar
1 garlic clove minced
1 TBS. brown sugar
¼ tsp. salt and pepper
3 TBS. olive oil
1/3 cup chopped fresh basil
8 oz. small fresh mozzarella cheese balls
4 cups cut up fresh strawberries

Mix the vinegar with the garlic, sugar salt and pepper. Slowly whisk in the olive oil until thickened. Stir in the basil and small cheese balls. Chill this mixture for at least 3 hours and then stir in the strawberries.


Printable Recipe
THAI CRAB SALAD - CHEF BRANDON ZAWADA, HY-VEE
03/06/2012
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Thai Crab Salad - Chef Brandon Zawada, Hy-Vee

1lb Imitation Crab Meat, Cut into 1 Inch Chunks
1/3 Cup Hy-Vee Mayonnaise
1 Tablespoon Chef Brandon's Thai Rubdown
2 Cloves Garlic, Minced
1 Tablespoon Hy-Vee Jalapeno Juice

Procedure:
Thoroughly combine all ingredients in a mixing bowl. Store in the refrigerator for up to 5 days.
Assembly:
Serve this lightning fast salad on grilled bread or tortillas with lots of fresh cilantro, pickled jalapenos, shredded carrots and crunchy cucumbers. Try stirring into a Thai style noodles salad or pressing into a Panini sandwich. Feel free to substitute different ingredients like Greek yogurt, chopped Thai basil, Sriracha or fresh squeezed lime juice Enjoy!!


Chef Brandon Zawada


Printable Recipe
WILD MUSHROOM ROLL SOUP - MARCUS DAMMANN
01/31/2012
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Wild Mushroom Roll Soup - Marcus Dammann, ProStart Program

2 tablespoons butter
1/2 cup minced yellow onion
2 cups fresh wild mushrooms, trimmed, washed, and diced
½ cup grated parmesan
¼ teaspoon dried tarragon leaves
2 Swiss chard leaves, stem removed
½ c. beef broth

Sauce
2 tablespoons butter
2 tablespoons cup all purpose flour
1/2 cup hot beef stock
½ cup or more heavy cream,
Tbsp of sherry
Salt and freshly ground white pepper
Drops of lemon juice, optional
Carrot, julienned

Directions
Sauté the onion or leek slowly with the butter in a heavy-bottomed covered saucepan, for 7 to 8 minutes, until tender and translucent. Blend in the mushrooms and dried tarragon, and simmer 10 minutes.
Mix mushroom mixture with the parmesan, place in swiss chard leave. Wrap like and sushi roll.
Poach in beef broth for 10 min. Cut across roll across in 1 inch protions. (should resemble a sushi roll)
Soup base:
Blend in the flour with butter and cook slowly 2 or 3 minutes, stirring. Off heat, gradually whisk in the hot stock and reserved liquid. Bring to the simmer over moderate heat, whisk in cream. Plate the sauce. Place wild mushroom roll on top of sauce. Garnish with tarragon sprigs, and carrots



Printable Recipe
YOUR OWN ENCHILDADA SOUP - JANET MACON
01/23/2012
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Your Own Enchilada Soup
Source: Janet Macon, Hy-Vee dietitian

All you need:
2 cups fat-free vegetable or chicken broth (try Pacific or Imagine low-sodium broths)
1 cup chopped bell pepper
1/2 cup diced green onion
2 (10 oz each) cans green or red enchilada sauce
1 (15 oz) jar unflavored hummus (try Wild Garden traditional)
1 cup frozen corn (white or yellow)

Optional ingredients (choose 2 to 5 for additional flavor and nutrition):
1 avocado, cut into bite-size pieces
½ pint grape or cherry tomatoes, cut in half
1 (15 oz) can black beans, drained and rinsed (try Eden no-salt-added black or black soy beans)
10 oz. cooked boneless skinless lean chicken breast, chopped or shredded (try Smart Chicken)
dash hot sauce, or more to taste
Optional toppings:
shredded 2% cheddar cheese
tortilla strips (available in the crouton section at most Hy-Vee stores)
polenta cakes*


All you do:
1. In a large saucepan or pot over medium heat, bring broth to a low boil. Add bell pepper and onion and simmer for about 5 minutes, until slightly tender.
2. Stir in enchilada sauce, hummus and corn. Once soup returns to a low boil, add optional ingredients. Cook for an additional 3-5 minutes, until soup is heated throughout.
3. Add desired toppings and serve.

MAKES 8 SERVINGS

* Polenta is a cornmeal product that may be purchased in 1-pound rolls in the Hy-Vee HealthMarket or produce aisle. Simply slice the cylindrical roll into ½-inch cakes and toast lightly in a skillet drizzled with olive oil over low-medium heat until both sides are golden brown, turning occasionally. Place toasted polenta cake in a soup bowl, then ladle soup over the cake and top with reduced-fat shredded cheese.


VEGETABLES

Printable Recipe
BOILED GREEN BEANS WITH SQUASH, DRIED BERRIES AND PEARL ONIONS - CHEF BRANDON ZA
11/20/2012
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Boiled Green Beans with Squash, Dried Berries and Pearl Onions - Chef Brandon Zawada
Serves 8

1 lb. Fresh Green Beans, Stems Removed
1 lb. Butternut Squash, Peeled, Seeded and Cut into Batons
1-10oz Bag of Melissa's Pearl Onions
1-5oz Bag of Hy-Vee Dried Mixed Berry Blend
3 Tablespoon Hy-Vee Unsalted Butter
1 Orange, Zest and Juice
Kosher salt to taste

Procedure:
Fill a large stock pot 2/3 full of water and bring to a boil. Drop in pearl onions and boil for 3 minutes to partially cook and loosen the skin. Skim out the onions with a slotted spoon and cool slightly, peel the onions and reserve. In that same boiling water drop in the green beans and squash and boil for about 5 minutes or until the beans and squash are just cooked through, drain and return to the pot, fold in the remaining ingredients and season with salt to taste. Keep warm for serving.

Assembly:
Serve this colorful fall/winter side dish with any meal of the week or as a potluck item to any holiday get together. Try substituting olive oil for the butter, chilling and serving it as a light salad paired with an oven roasted chicken breast or a pan seared salmon filet. Enjoy!!


Printable Recipe
CREAMED CORN - CHEF MONIKA SUDAKOV
10/08/2012
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Creamed Corn - Chef Monika Sudakov, Chestnut Street Inn
Yields: 8 Servings

8 oz pancetta
3 Leeks or 1 Large Onion, Chopped
2-3 Cloves Garlic, Minced
6 Ears Corn, Cut off the Cob
Pinch Kosher Salt and Freshly Ground Pepper
2 Teaspoons Herbes de Provence
2 tsps smoked paprika
2-3 Tbl All Purpose Flour
2-3 Tbl Honey
½ Cup Milk or Heavy Cream

Saute bacon in a medium sauté pan over medium high heat until crisp. Add onion or leek and cook until translucent approx. 5 mins. Add garlic and cook until just fragrant. Add corn kernals and season with salt, pepper, paprika and herbes de provence. Add flour and honey and sauté to toast flour, approx. 1 min. Add milk or cream and continue to cook until thick and creamy. Adjust seasoning to taste.



Printable Recipe
FRESH RADISHES WITH BUTTER AND SEA SALT - STEPHANIE GODKE
06/05/2012
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Fresh radishes with butter and sea salt - Stephanie Godke

Fresh small radishes
1 stick fresh unsalted butter
Assorted salts
Whip the butter and prepare the radishes
In a small bowl, whip the butter with a fork until light and fluffy. Set aside.

Trim the stems and root ends from the radishes.

Assemble the platter
Transfer the butter to a ramekin or small serving bowl for dipping or spreading and place alongside the radishes on a platter or serving tray. Place a mound of the sea salt on the platter or in a small bowl for sprinkling and serve.



Printable Recipe
ROASTED POTATOES WITH SEA SALT - STEPHANIE GODKE
06/05/2012
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Roasted Potatoes with Sea Salt - Stephanie Godke

5-6 pounds of baby red or yellow potatoes
1/3 cup fruity olive oil
2 TBS flake sea salt
3 TBS fresh herbs of choice[sage, rosemary or chives]
Preheat an oven to 350°F.

Arrange the potatoes in a single layer in a large roasting pan. Pour the olive oil over them and turn to coat well. Sprinkle with the salt, turn the potatoes again and tuck in the herbs. Roast until the skins are slightly wrinkled and the insides are tender and creamy when pierced with the tip of a sharp knife.


Printable Recipe
SMASHED SWEET POTATOES WITH PARMESAN AND OLIVE OIL - CHEF BRANDON ZAWADA
11/20/2012
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Smashed Sweet Potatoes with Parmesan and Olive Oil - Chef Brandon Zawada

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.


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