Thai Chicken Flatbread March 13, 2018 by Jill Foucre 2 Comments Thai Chicken Flatbread 2018-03-14 00:36:22 Print Ingredients 2 tablespoons Olive oil 1/2 pound Chicken Breast - boneless skinless cut into chunks 4 Green Onions - chopped 1 Carrot - shredded 1/2 cup Mushroom slices Jade Mekong Ginger Sauce Naan flat bread or your favorite prepared pizza crust 2 cups Mozzarella cheese 2 tablespoons chopped Peanuts 4 tablespoons chopped Cilantro Instructions Preheat oven to 400. Heat oil in skillet and cook chicken cubes until cooked through - about 6 minutes. Season with 2 T Mekong ginger sauce, salt, pepper, add green onions, mushrooms and cook another few minutes. Spread a thin layer of Mekong sauce over the Naan bread. Top with chicken mixture, a generous amount of cheese, shredded carrots and a few more green onions. Cook flatbreads for about 8 minutes or until cheese is bubbly. Serve with cilantro and chopped peanut garnish. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Beet Farro Pistachio Goat Cheese Salad March 13, 2018 by Jill Foucre Leave a Comment Beet Farro Pistachio Goat Cheese Salad 2018-03-14 00:33:29 Serves 4 Print Ingredients 4 beets - sliced into quarters 1 tablespoon olive oil 1/2 cup farro 2 cups fresh spinach 2 tablespoons pistachios 1/4 cup crumbled goat cheese Balsamic vinegar Instructions Turn oven on to 400. Prepare beets; coat in olive oil and sprinkle with salt. Bake for 15 minutes or so until done. Let cool. To prepare farro—combine 1 1/2 cups of water and 1/2 cup farro in medium saucepan. Bring to a boil; reduce heat to low, cover and cook for 10-15 minutes. Let stand for 5 minutes. Let cool. To assemble the salad - place the farro and beets on the spinach. Sprinkle with pistachio nuts and crumble goat cheese on top. Drizzle with balsamic vinegar. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Serrano Ginger Lemongrass Chicken Patties March 13, 2018 by Jill Foucre Leave a Comment Serrano Ginger Lemongrass Chicken Patties 2018-03-14 00:25:52 Print Ingredients 1 pound ground chicken 1 can water chestnuts, drained 4 green onions, white and green parts 1/2 cup Serrano Ginger Lemongrass Sauce (Marshall’s brand Haute Sauce) 1/2 cup panko bread crumbs 1/4 teaspoon salt 1/8 teaspoon ground pepper 1 egg, beaten 1/2 cup panko bread crumbs 1 tablespoon butter 1 tablespoon olive oil Instructions Either by hand or in a food processor, finely chop the water chestnuts and green onion. In a large bowl, mix the chicken, chopped ingredients, sauce, bread crumbs, and salt and pepper together by hand. Form the mixture into patties. Dip each in the beaten egg, then in the bread crumbs, coating both sides. Heat the butter and olive oil in a skillet over medium heat. In batches, and without crowding, place the patties in the skillet. Cook about 5 minutes on the first side and 3 minutes on the second side, flipping only one time. Notes Adapted from the marshallshautesauce website. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Dark Chocolate Fondue March 13, 2018 by Jill Foucre Leave a Comment Dark Chocolate Fondue 2018-03-14 00:22:56 Print Ingredients 2 cups heavy cream 1 tablespoon vanilla ½ teaspoon Kosher salt 1 cup (8 oz.) bittersweet chocolate chips ¾ cup (6 oz.) semisweet chocolate chips 1 tablespoon Grand Marnier, cherry liqueur, or brandy Instructions In a med. saucepan, combine the cream, vanilla, and salt. Heat over med. heat until the mixture barely simmers. Remove from heat and stir in the chocolates and the liqueur. Stir until completely smooth. Serve in fondue pot. Serve with: fruit, pound cake, angel food cake, cookies… Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Marcel’s Cheese Fondue March 13, 2018 by Jill Foucre Leave a Comment Marcel's Cheese Fondue 2018-03-14 00:19:31 Print Ingredients 1 ½ tablespoons cornstarch 1 tablespoon lemon juice 1 cup Dry white wine (Pinot Grigio, preferred) 1 garlic clove, smashed 1 pound Raclette Mountain cheese (Marché) ½ pound Cave Aged Emmental cheese (Marché) 1 tablespoon Kirsch Instructions In a small bowl, whisk the cornstarch with the lemon juice and 2 tablespoons of the wine. Place the remaining wine and garlic clove in a saucepan and bring to a simmer over moderate heat. Shred the cheeses. Slowly whisk in the cornstarch mixture and simmer, whisking constantly, until slightly thickened (1 min). Reduce heat to low and add the cheese in handfuls, whisking constantly, until each addition is melted. Whisk until the fondue is smooth. Stir in the Kirsch. Serve in a fondue pot. Serve with: crusty bread, raw or roasted vegetables, thinly sliced apple or pear, cooked potatoes, sliced salami… Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/