Marcel’s Lasagna Cupcakes April 29, 2013 by Geoff Bevington Marcel’s Lasagna Cupcakes 2013-05-31 08:35:48 Print Ingredients 1 jar Scrumptious Pantry's Heirloom Tomato Sauce with Beef 2 Tablespoons extra virgin olive oil 36 wonton wrappers 3 cups shredded mozzarella cheese, divided 1 1/2 cups parmigiano-reggiano cheese, grated, divided 8 oz. Ricotta Cheese Basil for garnish Instructions Preheat oven to 375 degree. Spray muffin tin or individual ramekins with cooking spray. Reserve 1/2 cup parmigiano-reggiano cheese and 1 cup mozzarella cheese for the topping. Cut wonton wrappers into circle shapes using a biscuit cutter or top of a drinking glass. To start layering your cupcakes, begin with a wonton wrapper and press it into the bottom of each muffin tin or ramekin. Top with meat sauce. Sprinkle a little parmesan cheese, ricotta cheese and mozzarella cheese (approx. 1 1/2 teaspoons of each). Repeat layers again ending with a wonton wrapper and the sauce. Top with reserved parmesan and mozzarella cheese. Bake for 18-20 minutes or until edges are brown. Remove from oven and let sit for 5 minutes. To remove use a knife to loosen the edges then pop out each lasagna. Garnish with fresh basil and serve. By Chef Jamie Bordoshuk Adapted from Chef Jamie Bordoshuk Adapted from Chef Jamie Bordoshuk Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Bourbon-Glazed Nut Snacks April 29, 2013 by Geoff Bevington Bourbon-Glazed Nut Snacks 2013-05-31 08:37:13 Print Ingredients 1/4 cup pure maple syrup 3 Tablespoons unsalted butter 1 pound salted mixed nuts 1/4 cup Bourbon Instructions Heat oven to 250 degrees. Combine Bourbon, syrup and butter in heavy saucepan and bring to a boil over high heat, stirring constantly. Reduce heat to medium, boiling and stirring 1 additional minute. Remove from heat. Stir in nuts, tossing to coat evenly. Spread nuts in a single layer on a parchment lined baking sheet. Drizzle with remaining glaze. Bake 1 hour and 15 minutes, stirring every 20 minutes. Immediately remove nuts, separating them to prevent sticking together and cool completely. Store in airtight container up to 2 weeks. Makes 2 ½ cups. By Chef Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Marcel’s Meat Loaf Bites April 29, 2013 by Geoff Bevington Marcel’s Meat Loaf Bites 2013-05-31 08:38:17 Print Ingredients 1 Tablespoon extra virgin olive oil 1 carrot, diced 1 celery rib, diced ½ cup roasted red pepper, diced (from jar) 1 clove minced garlic 1 teaspoon Ras El Hanout ½ teaspoon salt ¼ teasponn pepper ½ cup bread crumbs 1 lb. ground pork 1 lb. ground beef ½ cup grated parmesan, half reserved 1 teaspoon Worcestershire sauce 1 large egg, beaten Instructions Preheat oven to 350°. Heat a sauté pan over medium heat; heat olive oil. Lightly sauté carrots and celery until tender, about 5 minutes. Add roasted red peppers and garlic and cook an additional minute. Season with salt and pepper. Mix with remaining ingredients (reserving half of parmesan cheese) and fill brownie bite pan (or muffin tin). Sprinkle with remaining parmesan and bake 15-20 minutes at 350 degrees or until desired doneness. By Marcel's Kitchen Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Sweet Tart for Your Sweetheart April 29, 2013 by Geoff Bevington Sweet Tart for your Sweet Heart 2013-05-31 08:41:33 Print Ingredients Crust Ingredients 2 sticks unsalted butter, melted 1/2 cup sugar 1 1/2 teaspoons vanilla extract 1/4 teaspoon salt 2 cups (9 ounces) unbleached all-purpose flour Filling Ingredients 4 ounces cream cheese 4 ounces frozen whipped topping, thawed 1 1/2 teaspoons sugar Instructions Crust Place a rack in the lower third of the oven. Pre-heat the oven to 350*. In a medium bowl, combine the melted butter with the sugar, vanilla and salt. Add the flour and mix just until blended. Set aside for a few minutes to firm up. Press the dough evenly over the bottom and up the sides of a 10-or-11- inch fluted tart pan with a removable bottom. (You can also use two 9-inch pie plates, or use 4 to 6 smaller tart pans.) Bake until the crust is a deep golden brown, about 20 to 25 minutes. Filling Beat cream cheese until smooth; add sugar and whipped topping. Spread evenly over cooked crust. Topping Spread your favorite Rare Bird Preserve or Rare Bird Lemon Curd evenly over the filling. Top with fresh fruit or chocolate shavings. By Marcel’s Kitchen Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Rasa’s Curried Glazed Chicken April 29, 2013 by Geoff Bevington Rasa's Curried Glazed Chicken 2013-05-31 08:43:44 Print Ingredients 4 Boneless chicken breasts 2 Tablespoons unsalted butter, melted 2 Tablespoons olive oil 1/2 cup honey 1 teaspoon curry powder 1/2 teaspoon salt 4 Tablespoons soy sauce Instructions Butterfly chicken breast and place in large Ziploc, pound until pieces are the same thickness. The point is to even them out, not to make them very thin. You will be making the same combination of flavors, just one with oil for marinating, and one with butter for basting. Combine : oil, ¼ cup honey, ½ teaspoon curry powder, 2 Tablespoons soy sauce, 1/2 teaspoon salt. Add to Ziploc and marinate chicken in refrigerator 1 hour or more. Combine: butter, remaining ingredients in small bowl. Prepare grill. Oil grates, place chicken on grill, cook 3 min, turn over, brush with butter glaze generously. Cook 2-3 minutes (depending upon thickness) until done. Notes Serving ideas: With an Asian noodle salad On a salad w/cilantro dressing With fresh mango salsa and jasmine rice By Rasa Wise Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/