December 3, 2012

Stuffed Cornish Game Hens





8 Servings

Ingredients
4 Tbsp - Unsalted butter
8 - Cornish game hens
1 tablespoon Bell’s poultry seasoning
1 small onion, finely chopped
Chicken Stuffing

Directions:
Preheat the oven to 450°.

1.    In a pot, sauté onion and then add chicken stuffing and cook to the box mix instructions then set aside.
2.    Divide the stuffing evenly among the cavities of the hens.
3.    Rub the butter on the outside of the hens then coat with the poultry seasoning, you may need more than 1 tablespoon for this.
4.    Roast the hens for 15 minutes, then lower the oven temperature to 350° and roast 30 to 40 minutes longer, until the juices run clear.

November 25, 2012

Mushroom Soup


6 cups - Water
2 - Chicken bouillon cubes
4 Tbsp - All-Purpose Flour
5 oz - Shitake mushrooms, sliced
8 oz - Baby Bella, sliced
1 - Celery stalk
2 Tbsp - Light butter
splash Sesame Seed Oil
1 tsp - Low sodium Soy Sauce
1/2 tsp - Garlic powder
1/2 tsp - Thyme
Salt and Pepper to taste


Add cold water and flour in a blender and blend until smooth; pour into a large pot and set heat to medium. 

Add the chicken bouillon cubes, mushrooms, celery, and butter.  Bring to a boil.

Cover an simmer for 25 minutes or until mushrooms are soft. 

Remove the celery before serving.

November 18, 2012

Baked Zucchini Chips


2 - Medium Zucchini, sliced into rounds
1 - Egg
1/3 cup - Plain Panko Breadcrumbs
1 tsp - Greek Seasoning
1/2 tsp - Garlic powder
1/4 tsp - Ground pepper
1/4 cup - Parmesan Cheese, freshly grated
Salt to taste
Cooking spray or light olive oil 

Preheat oven to 425 degrees
  1. In a bowl, beat egg, salt, pepper, and garlic powder. Set aside.
  2. In a zip lock bag add your breadcrumbs, Greek seasoning, and Parmesan cheese; shake well.
  3. Spray your cookie sheet with cooking spray or olive oil, then set to the side.
  4. Dip the zucchini chips into the egg mixture then into the breadcrumbs, repeat for all zucchini chips.  Place the breaded zucchini onto the cookie sheet in a single layer.  Spray a small amount of cooking spray on top of all zucchini for browning.
  5. Bake for 20 minutes, or until golden brown.  Serve with marinara sauce.

November 16, 2012

Macaroni and Cheese





Makes 10 Servings

3 cups - Uncooked elbow macaroni
¾ cup - Light Sour Cream
3 cups - 1% Milk
1 tsp - Garlic powder
1 tsp - Onion powder
4 Tbsp - All-purpose flour
2 tsp - Mustard
1 tsp - Salt
1 tsp - ground Cayenne
½ tsp - Black pepper
3 cups - Sharp Cheddar cheese, shredded
¼ cup - Gorgonzola cheese, crumbled
3 dashes of Tabasco hot sauce

3 Tbsp - Plain bread crumbs
3 Tbsp - Parmesan cheese, grated
3 Tbsp - Light olive oil

Preheat oven to 350 degrees.
1.   In a quart saucepan, cook and drain macaroni as directed on package.  Return macaroni to saucepan and add sour cream, stir then cover to keep warm.
2.   In another saucepan over medium heat add milk, garlic powder, onion powder, flour, mustard, salt, pepper, and cayenne. Whisk until smooth, stir constantly until mixture boils and thickens. Then remove from heat and stir in cheese a little at a time until cheese is melted.
3.   Add cheese sauce to macaroni mixture, mix well.  Pour into a baking dish.
4.   In a small bowl mix the remaining ingredients (bread crumbs, Parmesan cheese, and olive oil). Sprinkle over macaroni.
5.   Bake for 25 minutes or until edges are bubbly.

Dark Chocolate Cream Pie



Makes 8 Servings

Crust
1 - Pillsbury® refrigerated pie crust, softened as directed on box

Filling
1 ¾ cups - 1% Milk
½ cup - Stout Beer
1 ½ cups - Dark Chocolate Chips
½ tsp - Mint Extract
1 box (6-serving size) - Chocolate pudding and pie mix (not instant)

Topping
1 ½ cup - Whipping Cream
3 Tbsp - Powdered Sugar
2 tsp - Vanilla Extract
½ tsp - Mint Extract

Preheat Oven to 450 degrees

1.    Plate pie crust into a 9-inch pie plate, cook according to box directions.  Let cool completely.
2.    In a saucepan, cook the milk, beer, and pudding mix over a medium heat.  Once it comes to a boil remove from the heat and stir in the dark chocolate chips.  Once melted pour into a bowl, cover with saran wrap and refrigerate for at least 2 hours or until cold.
3.    Pour the pudding mixture into the crust evenly.  Refrigerate at least 4 hours.
4.    Right before serving beat the whipping cream, powdered sugar, and vanilla extract with a electric mixer on high speed until soft peaks form.  Spread over pie and garnish with chocolate shavings. 

November 4, 2012

Cilantro Quinoa

Makes 4 Servings

1 cup – Dry Quinoa
2 cups – Chicken Broth, low sodium
¼ cup – Fresh Cilantro, chopped
3 - Garlic cloves, minced
2 Tbsp – Butter, unsalted
¼ cup - Freshly grated Parmesan cheese
¼ cup – Sweet Onion, diced
½ Tbsp - Light Olive Oil
Salt and Pepper to taste

Directions
  • Preheat a frying pan at least 1 inch deep to medium heat, once warm add olive oil and onion.  Sauté onions for 4-5 minutes, then add garlic and sauté an additional 3 minutes.
  • Add 1 cup of quinoa and 2 cups chicken broth.  Bring to a boil then cover and turn to low.  Cook for 20 minutes or until the liquid is gone. (read quinoa bag instructions as each type could cook differently)
  • Add fresh cilantro, parmesan cheese, and butter to quinoa.  Stir and taste, add salt and pepper if needed.  Once butter and cheese has melted it’s ready to serve.

September 12, 2012

Chicken Parmesan




Makes 4-6 Serving

4 - Boneless skinless chicken breasts
1 1/2 cup - Vodka Pasta Sauce
5 - Mushrooms, diced
2 - Garlic cloves, minced
4 - Slices mozzarella cheese
1/4 cup - Sweet onion, chopped
16oz - Whole Wheat Thin Spaghetti Noodles 
1 tsp - Oliver Oil
Salt

Preheat oven to 350 degrees
  1. Place your chicken onto a cookie sheet at bake for 20-30 minutes, or until done. 
  2. While your chicken is baking bring a large pot of water to a boil. Add salt and olive oil to water to help prevent noodles from sticking.  Add noddles to pot and cook until al dente.
  3. In a pan cook your mushrooms, onion, and garlic until mushrooms are soft.  Then add 1 cup of your pasta sauce, stir and cook over low heat.
  4. Drain your pasta and add into sauce pan, fold together.
  5. 5 minutes before your chicken is done add a spoonful of pasta sauce and 1 slice of cheese, place back into oven until cheese is melted.
  6. Serve chicken on top of spaghetti and enjoy!