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/
Rita’s Mardi Gras Jambalaya April 29, 2013 by Geoff Bevington Rita's Mardi Gras Jambalaya 2013-05-31 08:45:18 Print Ingredients 1 pkg (12-16oz) Andouille sausage, sliced 1 lb chicken, cooked and chopped 1 cup pickled pork or smoked pork butt, chopped 1 large onion, chopped 1 green pepper, chopped 1 cup celery, chopped 1 jalapeno pepper, finely chopped 2 cloves garlic, minced 1 Tablespoon Paul Prudhomme's Poultry magic 1 Tablespoon Cajun seasoning salt and pepper to taste 4 cups chicken or ham stock 1 bay leaf 2 cups cooked shrimp ½ cup green onion, chopped 6 cups cooked rice 2 Tablespoons fresh parsley Hot sauce as needed Instructions Brown Andouille sausage in large dutch oven. Remove from pan. Place vegetables in pan and sauté until softened, add a little oil if needed. Add garlic and spices. Cook for additional minute. Pour in chicken stock and bay leaf, stock should cover ingredients in pan. Simmer until it becomes thick, about 45 minutes. Add shrimp and cooked rice. Stir in parsley and serve. By Rita Cevaal Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Jodi’s Farro Salad April 29, 2013 by Geoff Bevington Jodi’s Farro Salad 2013-05-31 08:46:44 Print Ingredients 1 ½ cups farro 1 ½ teaspoons kosher salt ½ pound blanched green beans, trimmed and cut into 1 inch pieces 1 cup pitted kalamata olives 1 blanched medium orange or yellow bell pepper, cut into 1 inch pieces 1 pint grape tomatoes, roasted ** see below ¼ cup snipped fresh chives ¼ cup balsamic vinegar ¼ cup extra-virgin olive fresh ground black pepper Instructions In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat, then cover and simmer over medium-low heat until farro is almost tender, about 20 minutes. Add the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool. When the farro has cooled, add the green beans, olives, bell pepper, tomatoes, pepper and chives. Combine well. Pour in olive oil and balsamic vinegar and toss to combine For the roasted grape tomatoes Place tomatoes on baking sheet, drizzle with olive oil, salt and pepper. Toss with your hands to combine. Place in 350 degree oven for approximately 10 minutes or until tender. By Jodi Barke Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Double Chocolate Scones April 29, 2013 by Geoff Bevington Double Chocolate Scones 2013-05-31 08:49:16 Print Ingredients 2 cups flour 1/3 cup cocoa 1/3 cup brown sugar 2 teaspoons baking powder 3/4 teaspoon baking soda 1/8 teaspoon salt 1/2 cup butter, cut into sm. pieces 1 egg yolk 8 oz (1 c.) plain yogurt 1/2 cup mini choc. chips Instructions Preheat oven to 375. Mix together flour, cocoa, brown sugar, baking powder, baking soda and salt. Cut in butter until butter is size of small peas. Mix together egg and yogurt and mix into butter mixture. Add chocolate chips. Roll into 2 discs about 3/4” thick. Cut each disc into 8 wedges. Put on cookie sheet lined with parchment paper. Brush with milk and sprinkle with sugar. Bake at 375 degrees for 15-20 mins. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/