Grilled Chicken and Vegetable Kebabs May 25, 2017 by Jill Foucre Leave a Comment Grilled Chicken and Vegetable Kebabs 2017-05-25 15:30:19 Print Ingredients ½ cup olive oil 2 tablespoons Lemaster Family Kitchen TOSA seasoning mix* 2 pounds boneless, skinless chicken breasts or thighs 1 medium onion 1 zucchini 1 red pepper Instructions Whisk together oil and seasoning mix. Add chicken cut into chunks. Marinate in the refrigerator at least 1 hour or overnight. Heat grill to medium high heat. Cut vegetables into chunks and toss with some more olive oil and TOSA mix to coat. Thread chicken and vegetables on skewers. Grill until chicken is cooked and vegetables are crisp tender. Serve with saffron rice. *Lemaster Family Kitchen TOSA seasoning blend available at Marcels By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Pressure Cooker Penne with Butternut Squash and Ricotta May 25, 2017 by Jill Foucre Leave a Comment Pressure Cooker Penne with Butternut Squash and Ricotta 2017-05-25 13:56:05 Print Ingredients 2 1/2 pounds butternut squash, peeled, halved and seeded 1 tablespoon butter or olive oil 1 cup coarsely chopped onions 3 cups chicken broth 1 teaspoon salt (omit if using salty broth) 12 ounces penne or other short cut pasta that normally cooks in 9 to 13 minutes 1 cup ricotta 1/2 to 3/4 teaspoon ground sage 2 to 4 tablespoons chopped fresh parsley 1/4 cup grated parmesan, plus more to pass at the table 1 cup toasted hazelnuts or walnuts, coarsely chopped Instructions Cut half the squash into 3/4 inch chunks and the remaining squash into 2 inch pieces. Set aside. Heat the butter in a 6-quart or larger cooker. Stir in the onions, chicken broth, salt (if using), and smaller pieces of squash. Bring to a boil and add the pasta. (It’s ok if all of the pasta is not covered with liquid.) Set the remaining squash on top. Lock the lid in place. Over high heat bring to high pressure. Cook at high pressure for 5 minutes. Turn off the heat and quick-release the pressure. Remove the lid, tilting it away from you to allow steam to escape. Add the ricotta, sage and parsley to taste, and the parmesan. Stir gently until some of the squash breaks up. If the pasta is not uniformly tender, replace the lid during this period and set the cooker over very low heat, stirring occasionally, until the pasta is done. Stir in the toasted nuts. Serve in large, shallow bowls. Pass additional parmesan at the table. By Kelly Montgomery Adapted from Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker by Lorna Sass Adapted from Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker by Lorna Sass Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Walnut Cake May 25, 2017 by Jill Foucre Leave a Comment Walnut Cake 2017-05-25 13:42:44 Print Ingredients 1 cup walnut pieces (ground to 1/2 cup walnut powder) 1 1/4 cup cake flour (divided, plus more for dusting pans) 1/2 teaspoon ground cinnamon 2 teaspoons baking powder 1/2 teaspoon salt 1 stick butter (softened, plus 1 tablespoon to grease pan) 1 cup sugar 3 large eggs 2 teaspoons vanilla extract 1/2 orange (zested) 1 tablespoon maple syrup 3/4 cup buttermilk powdered sugar (to dust) Instructions Preheat the oven to 350º F. Grease an 9-inch cake pan with butter and dust with flour and set aside. In the bowl of a food processor add the walnuts and 1/4 cup flour and pulse until finely ground to a powder. Remove from the processor to a large bowl and set aside. Wipe out the food processor. To the ground walnuts, add the remaining flour, cinnamon, baking powder and salt and whisk to combine. In the bowl of the food processor add the butter and sugar and pulse until fluffy, about 1 minute. Add the eggs, vanilla, orange zest and maple syrup and process until combined. Add the flour mixture and pulse until just combined. While the machine is running, drizzle in the buttermilk and continue to process until the batter just comes together. Remove to the cake pan and bake for 45-50 minutes until a toothpick inserted into the center comes out clean and the cake is golden brown. Remove to a baking rack to cool in the pan for 10 minutes. Remove from the pan and allow to cool completely. Dust with powdered sugar and serve. By Dana Williams Adapted from Carla Hall Adapted from Carla Hall Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
The Deep Blue Sea by Cherise Slattery May 18, 2017 by Jill Foucre Leave a Comment I woke up at 4 am. My bed was rocking back and forth. Images of the movie The Perfect Storm came to mind. I was sure my life was over! Too scared to open the balcony doors, and too dark to see anything anyway, I imagined the 30 foot swells that were going to tip us over as I fitfully fell back to sleep. I awoke the next morning to sun peeking through the blinds, and ventured a look outside. With the boat still rocking, imagine my surprise to see tiny, 3 foot waves of the most beautiful blue you could imagine. Yes, I survived my first Caribbean cruise. When I mentioned I was taking my first cruise, everyone said “You won’t even feel the boat moving, and the food is fantastic.” Well, they were half right! The food on our ship was abundant. I wandered through the offerings before choosing my meal every day. There was fresh fruit, grilled vegetables, carving meats, salads, cheeses, breads, pastries, plus prepared foods. You have a taste for Italian food, check. You want Mexican, check. Asian, Caribbean, German, American, check, check, check and check. In addition to that, you could go to one of the restaurants on board, sit down, and order off a menu that changed every night. Besides being perfectly prepared, the food was displayed beautifully, with fruit and vegetable carvings at every turn. Even with all these choices, I found myself being drawn to Souvlaki almost every day for lunch. I currently have an obsession for Tzatziki sauce! Please enjoy my version of Chicken Souvlaki with Tzatziki. Chicken Souvlaki with Tzatziki 2017-05-17 17:36:45 Print Chicken Souvlaki 1 ½ pounds chicken breast, cut into bite size pieces 1/4 cup olive oil Juice from 1 fresh lemon 2 cloves garlic, minced 1 teaspoon dried oregano salt and pepper Tzatziki 1 small cucumber, peeled and grated 1 cup plain full-fat Greek yogurt 1 large garlic clove, finely minced 1 tablespoon extra virgin olive oil 1 tablespoon fresh lemon juice ½ teaspoon salt To serve pita tomatoes, thinly sliced red onions, thinly sliced Chicken Souvlaki Combine all ingredients, marinate in refrigerator for two hours, occasionally stirring. Thread chicken onto skewers, discard marinade. Grill chicken over medium heat until cooked through and slightly charred. Tzatziki Grate the cucumber and drain through a fine mesh sieve. Combine all of the ingredients. Cover and refrigerate. To serve Wrap chicken and sauce in a pita with thinly sliced tomatoes and red onions. By Cherise Slattery Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Bacon Jam Sliders May 9, 2017 by Jill Foucre Leave a Comment Bacon Jam Sliders 2017-05-09 17:15:52 Print Ingredients 1 pound ground beef, made into 8 patties 1/2 jar Terrapin Ridge Farms Hot Pepper Bacon Jam 4 slices Provolone, cut in half Frozen Onion Rings, cooked 8 slider sized buns Salt and pepper to taste Instructions Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have browned on one side. Flip burgers and spread Terrapin Ridge Farms Hot Pepper Bacon Jam on the cooked side. Add a slice of provolone. Continue cooking until the burgers are cooked through. Place on slider bun and top with an onion ring. Notes If you have leftover onion rings dip them in the remaining Hot Pepper Bacon Jam - Yum! By Julie Busteed Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/