Lemon and Orzo Soup with Spinach and Chicken

Lemon and Orzo Soup with Spinach and Chicken
  1. 1 1/2 cups diced onions
  2. 3/4 cup each diced carrots and celery
  3. 2 tablespoons Olive oil
  1. 1 tablespoon each fresh garlic and thyme
  2. 1/2 teaspoon red pepper flakes
  3. 8 cups low-sodium chicken broth
  4. 1 cup dry orzo
Off Heat, Stir In
  1. 4 cups cooked chicken or turkey
  2. 1 pkg. fresh baby spinach (5oz.)
  3. 1-2 tablespoons minced lemon zest
  4. 3-4 tablespoons fresh lemon juice
  5. Salt to taste
  6. Crumbled Feta cheese
  1. Sauté onions, carrot, celery in oil in a large pot over med-high heat until softened, 7-9 minutes. Add garlic, thyme and pepper flakes to pot; cook until fragrant, 1 minute. Add broth and bring to boil. Stir in orzo; cook until al dente about 7 minutes. Off heat, stir in chicken/turkey, spinach, zest and lemon juice. Season soup with salt. Garnish with feta and additional zest.
Adapted from Cuisine at Home December 2013
Adapted from Cuisine at Home December 2013
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Chickpea and Kale Curry

Chickpea and Kale Curry
  1. 2 teaspoons olive oil
  2. 1/2 cup chopped red bell pepper
  3. 1/3 cup chopped yellow onion
  4. 3 cups chopped lacinato kale
  5. 2 teaspoons minced garlic
  6. 1 tablespoon garam masala (optional)
  7. 1 teaspoon curry powder
  8. 1/2 teaspoon ground cumin
  9. 1/2 teaspoon kosher salt
  10. 1/4 teaspoon black pepper
  11. 1 tablespoon creamy peanut butter
  12. 1-1/2 cups unsweetened coconut milk (refrigerated or canned)
  13. 1 cup chickpeas, drained and rinsed
  14. 1 tablespoon fresh lime juice
  15. Cilantro springs
  1. Heat oil in large, nonstick skillet over medium heat. Add bell pepper and onion; cook until softened, about 5 minutes, stirring occasionally. Add kale and garlic; cook until kale is softened; about 2 minutes. Stir in curry powder, cumin, garam masala, salt and pepper. Add peanut butter; stirring constantly for 30 seconds. Stir in coconut milk and chickpeas. Cook, stirring occasionally until sauce begins to thicken slightly; 12-14 minutes. Remove from heat; stir in fresh lime juice. Sprinkle with cilantro sprigs. Salt and pepper to taste. Serve over quinoa, rice or with naan bread.
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Cheesy Mushroom Quesadillas with Summer Succotash

Cheesy Mushroom Quesadillas with Summer Succotash
  1. 3 tablespoons unsalted butter
  2. 12 ounces sliced white mushrooms (5 to 6 cups)
  3. Kosher salt and freshly ground pepper
  4. 3 roasted hatch peppers, thinly sliced
  5. 1 clove garlic, minced
  6. 1 1/2 cups grated havarti cheese (about 6 ounces)
  7. 1 teaspoon dried oregano (preferably Mexican)
  8. 4 10-inch flour tortillas
  9. 1 red jalapeno pepper, seeded and thinly sliced
  10. 2 cups fresh corn
  11. 1 cup frozen lima beans
  12. 1 red pepper, diced
  13. 1/2 red onion, diced
  14. Juice from 2 limes
  15. 1/4 cup olive oil
  16. 2 tablespoons honey
  1. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until browned and tender, 5 to 7 minutes. Add 1 tablespoon butter, the hatch pepper and garlic and cook, stirring occasionally, until softened, about 3 minutes. Remove the vegetables to a plate; let cool. Wipe out the skillet.
  2. Toss the cheese with the oregano in a large bowl. Sprinkle on one side of each tortilla and top with the mushroom mixture. Fold the tortillas in half to cover the filling.
  3. Return the skillet to medium heat. Working in batches, cook the quesadillas, flipping once, until the cheese melts and the tortillas are browned and crisp, 5 to 7 minutes.
  4. Meanwhile, melt the remaining 1 tablespoon butter in a medium saucepan over medium heat. Add the jalapeno and cook, stirring, until softened, about 2 minutes. Add the corn. Reduce to a simmer and cook, stirring occasionally, about 5 minutes. Season with salt and pepper, to taste. In a separate bowl add diced peppers, onions, lima beans.
  5. Make a vinaigrette with the lime, oil and honey. Combine corn and jalapeño to the other veggies and toss with the vinaigrette.
  6. Cut the quesadillas into wedges and serve with the succotash.
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Skillet Tomato Tart

Skillet Tomato Tart
Serves 6
  1. 2 cups all-purpose flour
  2. 2 sticks cold unsalted butter, diced
  3. 1 3/4 teaspoons kosher salt, divided
  4. 4-6 tablespoons ice-cold water
  5. 4 medium heirloom tomatoes
  6. 1 cup crème fraiche
  7. 1 egg yolk
  8. 2 teaspoons olive oil, divided, plus more for garnish
  9. 1/2 cup crumbled goat cheese
  10. 1 teaspoon chopped fresh oregano
  11. Fresh black pepper
  12. 10-12 fresh oregano leaves, torn
Homemade Crème Fraiche*
  1. 1 pint (16 oz) heavy cream
  2. 2 tablespoons (1 oz) cultured buttermilk
  1. In the bowl of a food processor, combine flour, butter and 1 teaspoon salt. Sprinkle in 4 tablespoons water and pulse a few more times. If the dough has not begun to come together, add more water a tablespoon at a time, pulsing in between, until a very loose dough forms. Do not over-mix. Gather the dough onto a lightly floured surface and form into a ball. Wrap tightly in plastic and chill 1 hour.
  2. Preheat oven to 400 F. Core and slice the tomatoes into 1/4-inch slices. Lay the slices in a colander or strainer and sprinkle with 1/2 teaspoon salt. Let drain 15 to 20 minutes.
  3. Remove the dough from the refrigerator and let rest at room temperature 10 minutes. On a lightly floured surface, roll the dough into a 15-inch round. Carefully lay the dough into an 11” – 12” large oven proof skillet. Gently press down into the corners and allow excess dough to hang over the sides.
  4. In a medium bowl, mix together the crème fraiche and egg yolk. Drizzle the bottom of the dough with 1 teaspoon olive oil, and then spread the crème fraiche mixture over the dough. Dot with goat cheese and sprinkle with chopped oregano. Blot the tomatoes dry with paper towels, then layer on top of the goat cheese.
  5. Gently fold the excess dough onto the outside edge of the tomatoes. Brush the crust lightly with remaining olive oil. Season the entire tart with 1/4 teaspoon salt and a few grinds of fresh black pepper. Bake 40 to 45 minutes or until golden brown, rotating once halfway through cooking. If the center begins to inflate too much, poke a small hole in the filling to release some steam.
  6. Remove from the oven and let rest in the pan 20 minutes before slicing and serving. Garnish with a drizzle of olive oil and a few torn oregano leaves.
Homemade Crème Fraiche
  1. Combine buttermilk and heavy cream in non-reactive container. Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours. Store in the refrigerator for up to 2 weeks.
  1. *yields 2 cups
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Mojo Shrimp with Caesar Salad

Mojo Shrimp with Caesar Salad
  1. 2 large garlic cloves, peeled
  2. 1/2 teaspoon salt
  3. 1 large shallot or 1/4 sweet onion thinly sliced
  4. 1/4 cup fresh orange juice
  5. 1/4 cup lime juice
  6. 1/4 lemon juice
  7. 1/4 cup olive oil
  8. 1 tablespoon of butter
  1. Caesar Salad
  2. 1 large egg
  3. 1/4 cup fresh orange juice
  4. 2 tablespoons lime or lemon juice
  5. 1 clove garlic mashed into paste with pinch of salt
  6. 1/2 teaspoons Worcestershire sauce
  7. 1/4 Olive oil
  8. Salt & Pepper to taste
  9. 2 Heads Romaine lettuce
  10. 1/2 baguette halved lengthwise and brushed with olive oil
  11. (grill 2 mins per side) chop into cubes for croutons
  12. 1/4 cup grated Parmesan cheese
  1. 1 pound frozen shrimp, thawed with tails left on
  2. Olive oil for brushing
  3. 1 teaspoon Mojo Salt Blend from S.A.L.T. Sisters
  4. Cilantro - chopped optional garnish
  5. Thread shrimp onto skewers and brush with olive oil - season with Mojo salt blend. Grill on medium high heat for 3 mins per side.
  1. Plunge egg in boiling water for one minute, remove from water and cool. Whisk juices, garlic, Worcestershire, the egg and the olive oil. This makes a light citrus dressing for the salad.
  2. Toss the romaine salad with dressing and parmesan cheese. Top with the grilled shrimp and Mojo sauce. Serve salad with cilantro garnish and grilled croutons.
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Buttermilk and Herb Marinated Chicken

Buttermilk and Herb Marinated Chicken
  1. 4 bone-in, skin on chicken breast halves
  2. 1 cup buttermilk
  3. 1 tablespoon fresh rosemary or 2-3 teaspoons LFK Backyard Blend seasoning
  4. 1 lemon
  5. 3 garlic cloves, chopped
  1. Mix together the buttermilk, herb blend, lemon zest and juice and garlic together. Add the chicken and marinate for 1 hour or overnight.
  2. Grill at 400 degrees for 20-25 minutes, turning halfway through cooking.
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Caesar Potato Salad

Caesar Potato Salad
Serves 6
  1. 2 pounds small unpeeled round red potatoes
  2. 8 unpeeled cloves garlic
  3. ¼ teaspoon salt
  4. ¼ teaspoon pepper
  5. 3 tablespoons fresh lemon juice
  6. 1 ½ tablespoons extra virgin olive oil
  7. 1 tablespoon water
  8. 2 teaspoons anchovy paste
  9. 1/3 cup diced purple onion
  10. ¼ cup chopped fresh parsley
  11. 2 tablespoons grated fresh Parmesan cheese
  1. Place potatoes and garlic in a Dutch oven; cover with water, and bring to a boil. Cover, reduce heat, and simmer 24 minutes or until potatoes are tender. Drain; cool potatoes and garlic slightly.
  2. Peel garlic; place in a large bowl and mash. Stir in salt and next 5 ingredients. Cut potatoes into quarters; add to garlic mixture. Add remaining ingredients and toss. Serve warm or cover and chill.
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Skillet Corn Salad with Avocado Dressing

Skillet Corn Salad with Avocado Dressing
  1. 2 tablespoons Olive oil
  2. 2 tablespoons Butter
  3. 4 Scallions - chopped
  4. 4 Ears of Sweet Corn- husked
  5. 1/2 teaspoon LFK Seasoning "Rub it Right"*
  6. (or Mojo SALT Sisters Blend)*
  7. 1/2 teaspoon Salt
  8. Pepper to taste
  9. 1 Pint halved Grape or cherry Tomatoes
  10. Juice of one Lime
  11. 1 Diced Ripe Avocado
  12. Chopped Cilantro to garnish
  1. Heat cast iron skillet for 5 minutes, then add oil and butter. Add chopped onions, and cook for 2 minutes. Next add corn kernels and seasoning to the skillet. Cook at medium high heat for 5 minutes and then add the halved tomatoes, lime juice, and diced avocado - stir until the avocado "melts" into the salad - about 2 minutes. Taste and adjust seasonings.
  2. Garnish with chopped cilantro - serve warm as a side dish or serve with your favorite chips.
  1. *available at Marcel's
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Blackened Shrimp Tacos with Crunchy Honey Lime Apple Slaw

Blackened Shrimp Tacos with Crunchy Honey Lime Apple Slaw
  1. 1 tablespoon smoked paprika
  2. 1 teaspoon dried thyme
  3. 1 teaspoon dried oregano
  4. ½ teaspoon cumin
  5. ¼ teaspoon cayenne
  6. ¼ teaspoon garlic powder
  7. ¼ teaspoon onion powder
  8. ¼ teaspoon sea salt and freshly cracked pepper
  1. 2 cups green cabbage, shredded
  2. ½ cup green apple, diced
  3. ½ lime, zest and juiced
  4. 1 tablespoon honey
  5. 1 tablespoon white wine vinegar
  6. sea salt and fresh black pepper, to taste
  1. ¼ cup mayonnaise
  2. 2 tablespoons sriracha
  3. 1 garlic clove
  4. sea salt and fresh black pepper to taste
  5. 1 pound medium sized shrimp (peeled, deveined, tails removed)
  6. 6 taco size corn tortillas
  7. 1 ripe avocado
  8. cilantro
  1. Whisk together vinegar, honey, lime, salt and pepper in a large bowl. Add the shredded cabbage, apple and onions. Stir until everything is coated in dressing. Refrigerate until ready to serve.
  1. Stir together all the ingredients for the seasoning in a bowl. Pour the seasoning over the shrimp and stir until the shrimp are coated. Heat 1 Tablespoon of butter in a skillet over medium heat. When the butter has melted, add the shrimp and cook for 3 minutes per side.
  1. Place about 1/4 cup of the coleslaw on a heated corn tortilla along with 3 shrimp and a slice of avocado, and cilantro to garnish. Drizzle some Sriracha sauce and a squeeze of lime on top and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Pumpkin Dessert Squares

Pumpkin Dessert Squares
Yields 24
  1. 1 package yellow cake mix; set aside 1/2 cup
  2. ½ cup butter, melted
  3. 3 eggs, large
  4. 1 jar of Muirhead Pecan Pumpkin Butter
  5. 2 tablespoon milk
  6. ½ cup flour
  7. ¼ cup sugar
  8. ¼ cup butter, softened
  9. 1 teaspoon cinnamon
  1. Preheat oven to 350° F. Divide yellow cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix. Press the mixture into the bottom of a greased 9" x 13" pan.
  2. Mix the jar of Muirhead Pecan Pumpkin Butter with two eggs and milk. Pour this result over the cake mix. Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly. Sprinkle over top of the pumpkin layer. Bake for 35 to 40 minutes or until golden brown. Cool. Cut into 2” squares.
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