Name: Beefy Black Bean Sausage Chili
Serves: 6 people
Ingredients:
1 tbsp. Canola Oil
1lb. beef stew meat
2 links italian sausage (mild or hot your preference), casings removed
1 large onion, diced
1 (14 oz.) can low-sodium beef broth
1 (14.5-oz.) can crushed tomatoes
1 (15.25-oz.) can Black Beans, rinsed and drained
2 tbsp. chipotle chilies in adobo sauce, chopped
2 tbsp. of Chili Powder
Topping is Optional:
Shredded Cheddar, sliced green onions, sour cream
Preparation:
You will need a large heavy-bottomed pot, heat the pot over medium heat. Combined beef and sausage into your pot; cook for only 10 minutes or until browned, you will have to keep stirring to break up the sausage. Next you will need to drain the fat, by reserving 1 tbsp. in your pot.
You will then need to add the onions to the pot; cook on medium heat for about 5 minutes or until your onions become soft. Time for the broth; stir in the broth while scraping up the brown bits from the bottom of your pot. Add your tomatoes, black beans, chipotles, and the chili powder. Add your meat back into your pot, and bring to a boil. Reduce temperature and let it simmer with the lid on for an 1 1/2 hour an half occasionally keep stirring or until meat is tender. Season your dish with a little salt and pepper to taste.
You are read to serve: Put into 6 individual bowls. (optional): Top with your choice of Shredded Cheese, some green onions, and if desired sour cream.
You are ready to serve Bon Appetit!
Dec 28, 2012
Name: Lobster Corn Chowder
Serves: 4 people
Ingredients:
12 oz. uncooked lobster tails
1/4 cup of butter
1/4 cup of flour
1/4 tsp. of cayenne
3 1/3 cups less-sodium chicken broth
2/3 cup of white wine or chicken broth
1/2 lb. red potatoes, cut into 1/2-inch cubes
1 cup fresh frozen corn kernels or 15 oz. can drained
2/3 cup of Whipping Cream chopped fresh chives
Preparation:
Put the lobster tails on your cutting board with the flat-side down. Next, you will need to take your knife and cut lengthwise all the way through the shells, by cutting the lobster tails in half. While removing the lobster meat from their shells; you will then need to cut the meat into 1-inch pieces. Then cover the meat pieces, and put directly into the refrigerator until you are ready to start cooking them.
In your Dutch Oven melt some butter on medium heat. While stirring in your flour and cayenne; cook for only 1 minute, constantly keep stirring. Add your broth, keep stirring, and then bring it to a boil. Keep cooking and stirring on occasion until slightly thickened. You will then need to bring your heat to medium; you will then need to add your lobster shells potatoes, wine or chicken broth. Let simmer with the lid off for about 15 minutes and keep stirring occasionally.
You then need to remove the shells from your pot and through them in the trash. Get your lobster meat out of your refrigerator and add the corn into your Dutch Oven; let it all simmer for about 3 to 5 minutes. Then stir in the cream; cook for about 2 to 3 minutes or until completely heated all the way through.
You are read to serve: Put into 4 individual bowls. Bon Appetit!
Dec 23, 2012
We had to share this delicious treat with all of you (enjoy).
Name: Sweet Summer Fruit Bar
Serves: 12 people
Ingredients:
1 roll or 1 container prepared sugarcookie dough, about 1 pound
8 ounces mascarpone cheese
2 fresh peaches, 2 nectarines or 4 apricots
1 cup fresh berries, such as strawberries, blueberries and raspberries
1 tablespoon powdered sugar
12 fresh mint leaves
Dec 21, 2012
Name: Artichoke Chicken Roulade with Herbed Goat Cheese
Serves: 8 people
Ingredients:
1 tbsp. Olive Oil
4 (8-oz) boneless, skinless chicken breasts
1 (4-oz) pkg. garlic-herb goat cheese
6-oz jarred (pkg. in water), drained
2 tbsp. finely chopped red bell pepper
1 1/4 tsp. lemon zest
1 tsp. jarred minced roasted garlic
1/2 tsp. herbs de provence
2 cups fresh arugula
Preparation:
You will need to preheat your oven 425 fahrenheit. You will then need to place the chicken on your cutting board. While putting the edge of the knife parallel to the board. You then need to cut down the edge of each breast sides; but not all the way through to the other edge, opening it up as you go. That will allow you to then open the chicken breasts like a book. Place the individual chicken breast between sheets of plastic wrap and then pound to 1/4-inch thick. Don't forget to season the chicken with salt and pepper to your desirable taste.
Now it's time for the arugula, in a medium size bowl you will need to combined the goat cheese, red bell pepper, lemon zest, herbs, garlic and de Provence.
Here comes the roulades: Take a spoon to fill the arugula evenly; by placing 1/2 cup of arugula inside the center of each chicken breast. Roll the chicken breast up and over the filling, by tucking in the filling to enclose. Take a kitchen string or toothpicks to secure the meat. Then spread 2 tbsp. of the artichoke mixture over the top of the chicken.
Last steps ~ heat oil in a large ovenproof pan on medium-high. Add your roulades; cook for about 3 to 4 minutes per side or until golden brown. next place your ovenproof pan in the oven. You will need a thermometer register: Bake for about 12 to 15 minutes or until your thermometer register states 165 fahrenheit. You will then need to remove and discard the toothpicks or string.
You are ready to serve: Cut your roulade into slices, Put onto 8 individual plates. Bon Appetit!
Ingredients:
1 tbsp. Canola Oil
1lb. beef stew meat
2 links italian sausage (mild or hot your preference), casings removed
1 large onion, diced
1 (14 oz.) can low-sodium beef broth
1 (14.5-oz.) can crushed tomatoes
1 (15.25-oz.) can Black Beans, rinsed and drained
2 tbsp. chipotle chilies in adobo sauce, chopped
2 tbsp. of Chili Powder
Topping is Optional:
Shredded Cheddar, sliced green onions, sour cream
Preparation:
You will need a large heavy-bottomed pot, heat the pot over medium heat. Combined beef and sausage into your pot; cook for only 10 minutes or until browned, you will have to keep stirring to break up the sausage. Next you will need to drain the fat, by reserving 1 tbsp. in your pot.
You will then need to add the onions to the pot; cook on medium heat for about 5 minutes or until your onions become soft. Time for the broth; stir in the broth while scraping up the brown bits from the bottom of your pot. Add your tomatoes, black beans, chipotles, and the chili powder. Add your meat back into your pot, and bring to a boil. Reduce temperature and let it simmer with the lid on for an 1 1/2 hour an half occasionally keep stirring or until meat is tender. Season your dish with a little salt and pepper to taste.
You are read to serve: Put into 6 individual bowls. (optional): Top with your choice of Shredded Cheese, some green onions, and if desired sour cream.
You are ready to serve Bon Appetit!
Dec 28, 2012
Name: Lobster Corn Chowder
Serves: 4 people
Ingredients:
12 oz. uncooked lobster tails
1/4 cup of butter
1/4 cup of flour
1/4 tsp. of cayenne
3 1/3 cups less-sodium chicken broth
2/3 cup of white wine or chicken broth
1/2 lb. red potatoes, cut into 1/2-inch cubes
1 cup fresh frozen corn kernels or 15 oz. can drained
2/3 cup of Whipping Cream chopped fresh chives
Preparation:
Put the lobster tails on your cutting board with the flat-side down. Next, you will need to take your knife and cut lengthwise all the way through the shells, by cutting the lobster tails in half. While removing the lobster meat from their shells; you will then need to cut the meat into 1-inch pieces. Then cover the meat pieces, and put directly into the refrigerator until you are ready to start cooking them.
In your Dutch Oven melt some butter on medium heat. While stirring in your flour and cayenne; cook for only 1 minute, constantly keep stirring. Add your broth, keep stirring, and then bring it to a boil. Keep cooking and stirring on occasion until slightly thickened. You will then need to bring your heat to medium; you will then need to add your lobster shells potatoes, wine or chicken broth. Let simmer with the lid off for about 15 minutes and keep stirring occasionally.
You then need to remove the shells from your pot and through them in the trash. Get your lobster meat out of your refrigerator and add the corn into your Dutch Oven; let it all simmer for about 3 to 5 minutes. Then stir in the cream; cook for about 2 to 3 minutes or until completely heated all the way through.
You are read to serve: Put into 4 individual bowls. Bon Appetit!
Dec 23, 2012
We had to share this delicious treat with all of you (enjoy).
 |
| Find The Full Recipe Over At Whole Foods Market.com |
Name: Sweet Summer Fruit Bar
Serves: 12 people
Ingredients:
1 roll or 1 container prepared sugarcookie dough, about 1 pound
8 ounces mascarpone cheese
2 fresh peaches, 2 nectarines or 4 apricots
1 cup fresh berries, such as strawberries, blueberries and raspberries
1/4 cup crème fraîche (or sour cream)
1/2 teaspoon lemon juice, or to taste1 tablespoon powdered sugar
12 fresh mint leaves
Name: Artichoke Chicken Roulade with Herbed Goat Cheese
Serves: 8 people
Ingredients:
1 tbsp. Olive Oil
4 (8-oz) boneless, skinless chicken breasts
1 (4-oz) pkg. garlic-herb goat cheese
6-oz jarred (pkg. in water), drained
2 tbsp. finely chopped red bell pepper
1 1/4 tsp. lemon zest
1 tsp. jarred minced roasted garlic
1/2 tsp. herbs de provence
2 cups fresh arugula
Preparation:
You will need to preheat your oven 425 fahrenheit. You will then need to place the chicken on your cutting board. While putting the edge of the knife parallel to the board. You then need to cut down the edge of each breast sides; but not all the way through to the other edge, opening it up as you go. That will allow you to then open the chicken breasts like a book. Place the individual chicken breast between sheets of plastic wrap and then pound to 1/4-inch thick. Don't forget to season the chicken with salt and pepper to your desirable taste.
Now it's time for the arugula, in a medium size bowl you will need to combined the goat cheese, red bell pepper, lemon zest, herbs, garlic and de Provence.
Here comes the roulades: Take a spoon to fill the arugula evenly; by placing 1/2 cup of arugula inside the center of each chicken breast. Roll the chicken breast up and over the filling, by tucking in the filling to enclose. Take a kitchen string or toothpicks to secure the meat. Then spread 2 tbsp. of the artichoke mixture over the top of the chicken.
Last steps ~ heat oil in a large ovenproof pan on medium-high. Add your roulades; cook for about 3 to 4 minutes per side or until golden brown. next place your ovenproof pan in the oven. You will need a thermometer register: Bake for about 12 to 15 minutes or until your thermometer register states 165 fahrenheit. You will then need to remove and discard the toothpicks or string.
You are ready to serve: Cut your roulade into slices, Put onto 8 individual plates. Bon Appetit!
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