Creamy Garlic Mushroom Chicken

Ingredients

 

For The Chicken:

 

· 1 1/2 pounds boneless skinless chicken thighs (around 6-8 fillets)

· 1 teaspoon each onion powder and garlic powder

· 1/2 teaspoon each of dried thyme and rosemary

· 1/2 teaspoon salt

· 1/4 teaspoon cracked black pepper

· 2 tablespoons olive oil

 

For The Sauce:

 

· 1 tablespoon butter

· 8 ounces sliced brown mushrooms

· 4 cloves garlic, minced (or 1 tablespoon minced garlic)

· 1 tablespoon fresh chopped parsley

· 1/2 – 1 teaspoon each of dried thyme and dried rosemary (adjust to your taste)

· 1 1/2 cups heavy cream / thickened cream (evaporated milk or half and half)

· 1/2 cup fresh shredded parmesan cheese

 

Instructions:

 

Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt, and pepper. Coat the chicken evenly with the combined seasoning.

 

Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in center (about 8 minutes each side, depending on thickness). Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.

 

To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes). Add the garlic, parsley, thyme, and rosemary; sauté until fragrant (about 1 minute).

 

Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.

 

Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.

I was looking for new recipe ideas and came across this delicious recipe on cafedelights.com

The Maui Wowie Burger

If you got a briquette style BBQ, break it out and get the coals going for this treat. If not, a gas grill will work just fine.

Ingredients:

2 lbs. Ground beef/chuck/sirloin 80/20

1 pack sweet Hawaiian burger roll

Tsp. Salt and pepper

Tsp. Ground ginger

½ c. Soy sauce

½ c. Teriyaki sauce

Tsp. brown sugar

1 small yellow onion diced super fine almost minced

1 red onion sliced semi thick

4pc. sandwich slice cheddar cheese

1 can or fresh pineapple rings

Directions:

Mix Soy, Teriyaki, ginger, salt, pepper and brown sugar and split in 2 bowls.  Pour the pineapples in one bowl and set aside. Add the minced onions and beef to the other bowl and mix up with your hands. Make 4 patties with a thumb dimple in the middle of each (helps to cook evenly). Grill the burgers to your preferred temperature and grill up the pineapples and sliced onion as well, the pineapples will not take long about a minute each side. Toast the rolls and build the build the Maui Wowie- bottom bun, burger, sliced red onion, cheese and then the pineapple.

Happy 4^th of July, enjoy!

Chef Scott, Food Service Director

 

Corn Chowder

Ingredients

1-quart heavy cream                                                             2 roasted red peppers diced

2 bags 12-16oz frozen corn or  6 trimmed ears

2 quarts whole milk                                                                half a bunch celery diced

2 and 1/2 sticks butter 1 yellow onion diced

4oz all-purpose flour Salt and pepper

2 tbsp. concentrated chicken base (paste) 2 tsp. ground thyme

1 can chicken stock 2 tsp. ground sage

½ pound bacon 2 tsp. paprika

 

Directions

Set oven to broil

In a stock pot fry bacon on medium heat until brown remove and set aside bacon. Add celery, onions pinch pepper pinch salt, 1 tsp sage, 1tsp. thyme 1 tsp. paprika sauté until translucent then add the roasted red peppers and continue to sauté scaping all the fond from the bacon to add flavor. Set aside all the cooked vegetables. On a cookie sheet spread out the corn and top with a ½ stick melted butter pinch of salt and pinch of pepper and broil in oven until lightly roasted about 2min, this brings out the natural sweetness of the corn as well as adding a bit of smokiness to the soup set the corn aside. Go back to your trusty stock pot and let’s make some roux. Melt 2 sticks of butter and whisk in the flour depending on how smokey or dark you want your chowder is how long you cook the roux I prefer a slight brown color roux. Slowly add the whole milk and continue to whisk as it thickens slowly add more milk then add the heavy cream until you reach your desired thickness. Add all of your veggies you set aside as well as the rest of your sage, thyme, paprika, chicken paste and add salt and pepper to taste. Simmer and stir occasionally on low to med heat for 30 to 40m if the soup is too thick you can add some of the chicken stock. While the soup simmers enjoy the bacon, you set aside with a glass of your favorite wine as a celebration of a job well done.

 

Red Velvet Cake

From Our Chef’s Table

RED VELVET CAKE

 Ingredients:

 Ingredients for the romantic red velvet cake

 2 and 2/3 cups cake flour (spooned & leveled)

• 1/4 cup natural unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter softened to room temperature
• 1 and 3/4 cups granulated sugar
• 2 large eggs room temperature
• 1/2 cup canola or vegetable oil
• 1 bottle liquid red food color
• 2 teaspoons pure vanilla extract
• 1 teaspoon distilled white vinegar
• 1 and 1/3 cups buttermilk room temperature

 

Ingredients for the cream cheese frosting:

 

• 12 ounces cream cheese softened
• 3/4 cup unsalted butter softened to room temperature
• 3 cups powdered sugar
• 1 and 1/2 teaspoons pure vanilla extract

Instructions

Create the heartwarming cake

Preheat oven to 350°F. Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside.

In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes. Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed.

Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter.

Evenly distribute the cake batter between the two prepared cake pans and spread the batter around into one even layer. Tap the pans on the counter 2-3 times to remove any air bubbles from the cakes.

Bake at 350°F for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Carefully remove from the oven and place on a wire rack to cool in the pans for 15-20 minutes. Then, carefully remove the cakes from the cake pans and place on the wire rack to cool completely.

Whip up the frosting

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the butter and mix for about 30-60 seconds until well combined and smooth.

Mix in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

Build a thing of beauty

Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand or plate, top with a layer of frosting, and smooth it out into one even layer. Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake. Share with the one you love and Happy Valentine’s Day.

 

-Chef Scott

 

 

Beef Stew

From Our Chef’s Table

Chef Scott Hahn

• BEEF STEW

  INGREDIENTS

  2 pounds cubed beef stew meat                          ½ teaspoon ground black pepper

  3 tablespoons vegetable oil                                    3 large potatoes, peeled and cubed

  4 cubes beef bouillon, crumbled                         4 carrots, cut into 1-inch pieces

  4 cups of water                                                           4 stalks celery, cut into 1-inch pieces

  1 teaspoon dried rosemary                                     1 large onion, chopped

  1 teaspoon dried parsley                                          2 teaspoons cold water

  2 teaspoons cornstarch

  DIRECTIONS

  • Add the oil to a Dutch Oven, or a large, heavy-bottom pot.
  • Cook the beef in batches over medium heat until brown. Ensure to cook on all sides and move to a plate while cooking the rest. Be careful not to overcrowd the pot.

   

  • When the beef is all browned, dissolve the beef bouillon in hot water and then add to the pot.
  • Carefully place the beef back into the pot, with the liquid and seasonings.
  • Bring everything to a boil before reducing the heat to a low simmer and covering with the lid.
  • Leave the beef to simmer for an hour, checking occasionally and stirring to prevent anything from sticking. · While the beef cooks, wash, peel, and cut your vegetables. Be careful not to cut them too small, so that they keep their form after cooking.

   

  • In a small bowl, make a “slurry” using the cornstarch and 2 teaspoons of water. Mix it thoroughly until totally smooth.

   

  • After an hour, add in the vegetables and slurry, stirring everything through.
  • Cover the pot and let simmer for another hour, stirring occasionally.
  • Serve in a big bowl with crusty French bread.

 

Italian Christmas Cookies

2 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 ¼ cups granulated sugar

1/2 cup butter, softened

1/3 cup whole milk ricotta cheese (from 15-oz container)

2 teaspoons grated lemon peel

2 eggs

1 teaspoon vanilla

Frosting

2 ¼ cups powdered sugar

3 to 4 tablespoons lemon juice

food coloring and sprinkles as desired

1.Heat oven to 350°F. In small bowl, stir flour, baking powder and salt.

2.In large bowl, beat granulated sugar, softened butter, ricotta cheese and lemon peel with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Cover and refrigerate 30 minutes.

3.Using floured fingers, shape dough into 54 (1-inch) balls; place 2 inches apart on ungreased cookie sheets. Bake 9 to 11 minutes or until set but not brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

3.In small bowl, beat powdered sugar and 3 tablespoons lemon juice with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional lemon juice, 1 teaspoon at a time. Tint with food color. Using knife, spread 1/2 teaspoon frosting on each cooled cookie; immediately top with sprinkles. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature.

 

Roasted Corn and Black Bean Salsa

Ingredients
4 ears corn (native sweet corn from
DeCastros)
1 red onion
2 ripe avocados
1 can black beans
1 lime
1 lemon
1-2 tbsp packed chopped cilantro
4 pinches salt
4 pinches pepper
2 pinches red pepper flake
1 tsp olive oil
Turn grill on high or broiler on low
Shuck corn and rub with olive oil – add 2 pinches of both salt and pepper
Keep a close eye on your corn to avoid completely blackening it
Tun grill down to low, or turn broiler off and cook for 10 minutes or until corn
is tender.
While corn is cooling, dice red onion, chop cilantro, rinse black beans and
juice your lemon and lime.
In a large bowl cut the corn from the cob and add onion, cilantro, black beans,
1 pinch of salt & pepper, red pepper flakes and all the lemon and lime juice.
Cube the avocado and fold into the bowl being careful not to mash it and add
the remaining salt and pepper.
Let marinate in the fridge for an hour then grab some Tostitos scoops and get scooping!!

Scott's Stuffies

Ingredients
12 large quahogs
3 cans (12-16oz) chopped ocean clams
2 packages ground chourico
1 package bacon
2 sticks unsalted butter
2 cans (12-16oz) chicken stock/broth
Large box ritz crackers
12-16oz container bread crumbs
2 large green peppers
2 large red peppers
2 medium yellow onions
1 bunch celery
Salt & pepper
Red pepper flakes
Garlic powder

Directions:
Clean quahogs well with cold water and small scrub brush.
Add 12 Quahogs to large stock pot, cover with water, add tsp salt, pepper and
red pepper flakes, ½ tsp garlic powder. Boil until quahogs open, remove quahogs
immediately to cool. Save 3 strained cups quahog stock/broth. Remove
meat from Quahog, and chop fine. Avoid chewy meat connected to the shell.
Break Quahogs in half and clean well. Using a food processor, grind ritz to a
fine dust and combine with bread crumbs. Dice green peppers, red peppers,
celery, onions, and half the of bacon. Cube other half package of bacon for the
top of the stuffies.
In large sauté pan render diced bacon on med high until fully cooked. Eat some
bacon as a gift to yourself for doing such a good job so far. Reserve bacon
grease, add half stick of butter and all veggies, pinch of salt & pepper, pinch
garlic, pinch red pepper flake. Cook until tender. Add chourico, cook until heated.
Add 1 can of chicken stock, 1 can chopped clams and 2 drained cans of
clams to the mix. Add ½ stick butter, quahog meat and 1 cup of quahog stock.
Simmer for 15-20 minutes.
Turn off heat, add breadcrumb mix and stir until fully incorporated. Add remaining
chicken stock and quahog stock as needed until similar to moist stuffing
in texture. Cool the mix in the fridge for 30-40 mins.
Stuff those Quahogs, a large ice cream scoop works well. Top with
bacon. Heat oven to 400, cook for 10-15 minutes until bacon is crispy

Brunch Frittatta

Ingredients
1 lb fresh asparagus (in 1 inch pieces)
1 lb breakfast sausage (cooked & chopped)
1 medium sweet red pepper (diced)
1 medium sweet yellow pepper (diced)
1 small onion (chopped)
3 green onions (chopped)
1tbsp olive oil
2 tbsp unsalted butter
2 garlic gloves (minced)
3 plum tomatoes (seeded & chopped)
14 large eggs (lightly beaten)
2 cups half & half cream
2 cups shredded colby-jack cheese
1/2 cup shredded parmesan cheese
3 tbsp fresh parsley (minced)
3 tbsp fresh basil (minced)
Salt & pepper
Prep Time: 15 minutes Cook Time: 50 minutes Serves: 12
Preheat Oven to 35O degrees
In a large skillet, saute asparagus, peppers and onions in oil and butter
until tender. Add garlic; cook 1 minute longer. Add tomatoes; set aside.
In a large bowl, whisk eggs, cream, colby-jack cheese, parsley, basil, salt
& pepper; stir into vegetable mixture and add sausage.
Pour into a greased 13×9 baking dish. Bake uncovered for 45 minutes.
Sprinkle with Parmesan cheese. Bake 5 minutes longer or until a knife
inserted into the center comes out clean. Let stand 10 minutes before
cutting.

Tiramisu

Directions:
Ingredients
6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
16oz marscapone cheese
1/4 cup room temp strong coffee
2 tbsp Kahlua
(2) 3oz packages ladyfinger cookies
1 tbsp unsweetened cocoa powder
Prep Time: 45 minutes Cook Time: 1 minute Ready In: 5-7 hours Serves: 12
In a medium sauce pan whisk together egg yolks and sugar until well blended. Whisk in
milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1
minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator
1 hour.
In medium bowl beat cream with vanilla until stiff peaks form. Whisk marscapone into
yolk mixture until smooth.
In a small bowl combine coffee and rum. Split ladyfingers in half lengthwise and drizzle
with coffee mixture.
Arrange half of soaked ladyfingers at the bottom of a 9×13 dish – cut to fit. Spread half
of mascarpone mixture over ladyfingers, then half of the whipped cream over that.
Repeat layers and sprinkle with cocoa. Refrigerate 4 to 6 hours until set.

 

Corned Beef & Cabbage

• 3lbs corned beef w. spice packet
• 2 bay leaves
• 4 sprigs thyme
• 1/2 lb baby potatoes, quartered
• 4 medium carrots, quartered
• 1 small head cabbage, in wedges

 

Directions

Prep Time: 10 minutes Cook Time: 3hrs 35 mins Ready In: 3hrs 45 mins Serves: 6

• Place brisket in a large Dutch oven and cover with water
• Add spice packet, bay leaves and thyme and place on medium-high heat
• Bring to a boil then reduce to a simmer
• Cook until tender checking every 30 mins and adding water if needed, until beef is tender, about 3 hours
• Add potatoes and carrots and bring back up to a boil
• Cook for 15 minutes then add cabbage and boil for 5 minutes more
• Remove meat and drain vegetables
• Let meat rest for 10 minutes before slicing

'Getcha Right Chicken Stew

Ingredients

Stock:

• 1 gallon water
  1 roasted chicken (meat aside)
  1/2 bag chopped carrots
  3 med chopped onions
  1 bag chopped celery
  2 large bay leaves
  1 tbsp salt
  3 tsp pepper

Stew:

• 2 tbsp chicken fat/preferred fat
  1/2 bag chopped carrots
  1 bag chopped celery
  2 med chopped onions
  3 quarts chicken stock
  1 can rinsed/drained green beans
  2 lbs small red or yellow potatoes
  2 tbsp flour
  1 tbsp poultry seasoning
  3 cups chicken meat
  Salt & pepper to taste

 

Directions:

Tis the season for cold & flu. The following is a delicious recipe to ‘Getcha Right’!

Stock:

• Add all the ingredients to a large stock pot or dutch oven
  Simmer at a small rolling boil for 3 hours
  Cook potatoes approximately 45 minutes/until fork tender and let cool for 10 minutes.
  Using a fine sifter or cheese cloth, separate the stock
  Let the stock chill in the refrigerator until the fat separates
  Set aside 2 tbsp of fat for the stew and discard the rest
• Stew:
  In a dutch oven of your preferred size ( I use an 8QT) saute on high heat
  the chicken fat, celery, carrots, onions and poultry seasoning until slightly tender
  Sprinkle flour over the vegetables and stir until incorporated
  Add the stock and potatoes and simmer for 45 mins
  Add chicken meat and green beans
  Continue to simmer until potatoes are tender and the stew thickens to a
  hearty pot of deliciousness
  Serve with french bread and a glass of red wine to ‘getcha right’ in the head
  -Chef Scott