Chicken Pasta Salad with Grapes March 14, 2023 by Jill Foucre Leave a Comment Chicken Pasta Salad with Grapes 2023-03-15 02:15:48 Print Ingredients ¼ cup olive oil 3 T s.a.l.t. Sisters Tuscan Farmhouse Blend ½ cup poppy seed dressing 12 oz bite size pasta such as rotini 1 ½ cups cut up cubed chicken ¾ cup halved red grapes ½ cup thinly sliced celery ¼ cup slivered almonds, toasted Instructions Empty pasta into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes stirring occasionally; drain. In large bowl, combine s.a.l.t. Sisters seasoning and olive oil until seasoning is hydrated. Whisk in poppy seed dressing until well blended. Add pasta to dressing mixture and combine until pasta is thoroughly coated. Add remaining ingredients; toss to combine. Serve immediately, or refrigerate. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Spinach Artichoke Dip Pizza March 14, 2023 by Jill Foucre Leave a Comment Spinach Artichoke Dip Pizza 2023-03-15 02:11:43 From The Weekday Vegetarians Print Ingredients 2 T extra-virgin olive oil 1 (16 oz) pizza dough, store bought or homemade, at room temperature ¼ tsp garlic powder 1 (14 oz) can artichoke hearts, drained and roughly chopped ½ cup thawed frozen chopped spinach, drained and squeezed completely dry ¼ cup mayonnaise 1 cup part-skim shredded mozzarella ½ cup grated Parmesan cheese (about 1 ½ oz) 1 tsp Worcestershire sauce Instructions Preheat the oven to 475 F. Place oven rack in middle position. Brush an 18x13 in sheet pan with 1 T of olive oil. Drop the dough in the center of the pan and press and stretch out the dough with your fingers. You may not get all the way to the edges of the pan. Mix the garlic powder and remaining T olive oil together and brush the perimeter of the dough. In a medium bowl, mix together the artichoke hearts, spinach, mayo, mozzarella, parmesan, and worcestershire. Spread the mixture over the crust, leaving a 1-inch border. Bake on the middle rack until the cheese is bubbly and the crust is golden, about 15 minutes. Let rest 5 minutes before cutting. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Double Chocolate Scones February 26, 2023 by Jill Foucre Leave a Comment Double Chocolate Scones 2023-02-27 04:27:53 Print Ingredients 2 c. flour 1/3 c. cocoa 1/3 c. brown sugar 2 tsp. baking powder 3/4 tsp. baking soda 1/8 tsp. salt 1/2 c. butter, cut into small pieces 1 egg yolk 8 oz. (1 c.) plain yogurt 1/2 c. mini chocolate chips Instructions Mix together flour through salt. Cut in butter until butter is size of small peas. Mix together egg and yogurt and mix with dry ingredients and choc. chips. Roll into 2 discs about 3/4” thick. Cut each disc into 8 wedges. Put on cookie sheet covered with parchment paper. Brush with milk and sprinkle with sugar. Bake at 375 degrees for 15-20 minutes. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Sausage Pinwheel Appetizer February 19, 2023 by Jill Foucre Leave a Comment Sausage Pinwheel Appetizer 2023-02-19 23:34:35 Yields 2 Print Ingredients 1 defrosted Puff Pastry Sheet (Pepperidge Farm Brand) or you can use 1 Roll Pillsbury Crescent Rolls 1/2 lb Italian Sausage 1/4 t Livia's Salt Pepper Garlic Blend (available at Marcel’s) 1/2 t Oregano 1 Green Onion Chopped 1 T Chopped Chives 4 oz Cream Cheese 4 oz Pimento Cheese (available at Marché) Parmesan cheese for garnish. Instructions Cook and brown the sausage for about 10 mins, adding in the spices and chopped onion and chives towards the end of browning. Chop the sausage into very small crumbles and then drain off any extra grease. Stir in the cream and pimento cheeses into the warm sausage mixture. Roll out the pastry sheet on parchment paper. Spread the sausage mixture in a thin layer over the pastry sheet. Roll the sheet up Lengthwise. Place the roll in saran wrap and place in the freezer for one hour. When ready to bake, preheat the oven to 375. Slice the roll at about 1/4" each with a serrated knife and place on a baking sheet 1/2 inch apart. Sprinkle with a small amount of grated parmesan cheese. Bake for 12 mins until brown on bottom. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Buffalo Cauliflower Dip February 7, 2023 by Jill Foucre Leave a Comment Buffalo Cauliflower Dip 2023-02-07 16:13:45 Serves 4 Print Ingredients 1 small head cauliflower (about 1½ pounds), cored and cut into small florets (about 4 cups) 1 T olive oil Kosher salt and black pepper 2 T unsalted butter ½ cup Buffalo-style hot sauce, such as Frank’s 4 oz cream cheese, cut into pieces and softened (about ½ c) ¼ cup sour cream ½ cup freshly shredded Cheddar (about 2 ounces) ¼ cup crumbled blue cheese (about 1 ounce) 1½ teaspoons finely chopped chives or scallions, or to taste Celery sticks, carrot sticks, bread, potato chips or tortilla chips, for serving Instructions Heat oven to 375 degrees. In a 9-inch cast-iron or ovenproof skillet, toss the cauliflower with the olive oil and season with salt and pepper. Cover with a lid or aluminum foil and cook on the stovetop over high to steam, 5 minutes. Uncover the skillet and cook, stirring occasionally, until the cauliflower is fork-tender and caramelized in spots, about 10 minutes. Stir in the butter. Once melted, stir in the hot sauce and simmer until the sauce has reduced by half, about 3 minutes. Turn off the heat, then stir in the cream cheese and sour cream until combined. Sprinkle the Cheddar on top. Bake until bubbling around the edges and the cheese has melted, about 10 minutes. If you’d like the top to get browned, run it under the broiler for 1 to 2 minutes. Immediately sprinkle with blue cheese and chives. Serve with vegetables, bread or chips for dipping. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/