Skinny Chicken Parmesan

INGREDIENTS:

4 chicken breasts (about 8 oz each) - Sliced in half to make 8 pieces

3/4 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

2 tbsp butter, melted (or olive oil)

3/4 cup reduced fat mozzarella cheese

1 cup marinara sauce

 

DIRECTIONS:

Preheat oven to 450 degrees.  

Combine bread crumbs and Parmesan cheese in a bowl.  

Brush butter onto chicken and then dip into bread crumb mixture.

Place on baking sheet and repeat with all chicken.

Spray a little more oil on top of chicken and bake in the oven for 25 minutes.

Remove from oven and spoon 1 tbsp of sauce over each piece of chicken.

Top with 1 1/2 tbsp of shredded mozzarella cheese.

Bake for 5 more minutes or until cheese is melted.

Marinara Sauce

INGREDIENTS:

3 cans crushed tomatoes (28 oz) - No salt added variety

2 cans diced tomatoes (14.5 oz)

5 garlic cloves (or 3 tbsp of minced garlic)

1 large onion, chopped

2 tbsp dried oregano

2 tbsp dried basil

1 tsp red pepper flakes

1 tsp salt

1 tsp pepper

 

DIRECTIONS:

Mix all of the ingredients into a slow cooker.

Cook on low for 8 hours.  Let cool completely before freezing.

Apple Bread

INGREDIENTS:

1/2 cup brown sugar

1 1/2 tsp of cinnamon

1 stick of unsalted butter (room temperature)

2/3 cup sugar

2 eggs

2 tsp vanilla extract

1 1/2 cup flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup milk

1 large apple - peeled and finely chopped (about 1 1/4 cups)

 

DIRECTIONS:

Preheat oven to 350 degrees.

Grease and flour a 9 x 5 loaf pan.

In a small bowl, combine brown sugar and cinnamon.  Set aside.

In mixer, beat butter until smooth.  Then add white sugar and blend.

Add eggs and vanilla and blend until well combined.

Slowly add flour, baking powder, salt and then milk.  Blend until combined.  Do not over mix.

Pour half the batter into the prepared pan.  

Top batter with half of diced apples and half of the cinnamon sugar mixture.

Press apples and sugar into batter with back of spoon.

Pour remaining batter on top of apple layer.  Top with remaining apples and sugar.

Press apples and cinnamon sugar down.

Bake for 50-55 minutes.

Cool in pan for 15 minutes and then transfer to a cooling rack to continue cooling.

Wegman's Butternut Squash, Apple and Gruyere Gratin

INGREDIENTS:

1 package of butternut squash (48 oz) - Cut into bite size pieces

3 tbsp Wegman's basting oil

1 container (24 oz) Wegman's Parmesan cream sauce

2 granny smith apples, cored, peeled, and thinly sliced (about 3 cups)

1 cup of shredded gruyere cheese

1/2 cup panko bread crumbs

Salt and pepper, to taste

 

DIRECTIONS:

Preheat oven to 450 degrees.  

Add squash and 2 tbsp basting oil to a large bowl.  Toss to coat.

Season with salt and pepper.

Put squash on large baking sheet and roast for 25-30 minutes.  Flip halfway.

Let rest and cool for 10 minutes.

Reduce oven to 350 degrees.

Add squash and 1 cup of cream sauce to a large bowl.  Coat squash.  Pour into casserole dish.

Add apples and 1 cup of cream sauce to large bowl.  Coat apples.  Place on top of squash in casserole dish.  Press down with spatula.  Season with salt and pepper.

Pour remaining sauce on top.  

Bake for 30 minutes.  Remove from oven and top with cheese.

Preheat oven to broil.

Combine 1 tbsp basting oil and panko.  Sprinkle evenly over cheese.  Broil 2-3 minutes.

Melt cheese and start to brown.  Remove from oven.  Rest for 10 minutes before serving.

 

Pumpkin Moon Pies

INGREDIENTS:

3 cups flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

4 tsp pumpkin pie spice

2 cups firmly packed dark brown sugar

1 cup vegetable oil

3 cups pumpkin puree, chilled

2 large eggs

1 tsp pure vanilla

FOR FILLING:

3 cups confectioners sugar

1/2 cup softened unsalted butter

8 oz softened cream cheese

1 tsp vanilla

 

DIRECTIONS:

Preheat oven to 350.  Line baking sheet with parchment paper.

Whisk together flour, salt, baking powder, baking soda, and pumpkin pie spice.  Set aside.

Whisk together brown sugar and oil until combined.  Add pumpkin purre.

Add eggs and vanilla.  

Sprinkle flour mixture and mix until fully incorporated.

Using small ice cream scoop, heaping tablespoons of mixture about 1 inch apart on baking sheet.  Bake until cookies are just starting to crack on top and a toothpick comes out clean.  Approx 15 minutes.  Let cool completely on pan.

Make filling - Mix sugar and butter until smooth.  Add cream cheese. 

Refrigerate at least 30 minutes before serving.

Ayse Meze Brussel Sprouts

INGREDiENTS:

6 garlic cloves, minced

1 jalapeno, minced

1 cup red wine vinegar

2 oz honey

2 tbsp Dijon mustard

2 cups olive oil

5 oz brussel sprouts, trimmed and quartered

1/4 cup Italian parsley leaves

1 tsp capers

1/2 oz walnuts, toasted and chopped

1/2 oz currants

1/2 oz scallions, sliced

Salt and pepper to taste

 

DIRECTIONS:

Make vinaigrette - Blend garlic, mustard, vinegar, honey, olive oil and jalapeno in blender.  Season with salt and pepper and place in squirt bottle.

Deep fry brussel sprouts for 3 minutes.  Remove when edges begin to brown and curl.  Toss in a bowl and season with salt and pepper.

Fry parsley and capers for 1 minute.  Add to sprouts.  

Toss in scallions, walnuts and currants.  

Toss in vinaigrette. 

Loaded Mashed Potato Balls

INGREDIENTS:

4 slices bacon, diced

2 cups vegetable oil, or more, as needed

3 cups leftover mashed potatoes

1 cup shredded cheddar cheese

2 tbsp chopped fresh chives

1/2 tsp cayenne pepper (optional)

2 large eggs, beaten

1 1/2 cups freshly grated Parmesan cheese

 

DIRECTIONS:

Heat a large skillet over medium high heat.  

Add bacon and cook until brown and crispy (about 6-8 minutes).  Set aside.

Heat oil in large Dutch oven over medium heat.

In large bowl, combine potatoes, cheese, chives, pepper and bacon.

Roll the mixture into 1 1/4 - 1 1/2 inch balls, forming about 25 balls.

Dip balls into egg, then dredge into bread crumbs, pressing to coat.

Working in batches, add balls to Dutch oven and cook until golden and crispy (2-3 minutes)

Transfer to paper towel lined plate.

Serve immediately, garnished with cheese.

French Stuffing

INGREDIENTS:

3 lbs of ground hamburg

3 lbs of ground pork

2 lbs of potatoes

1/2 cup of warm milk (whole or 2%)

1 medium onion, chopped

3 celery stalks, chopped fine

1 tsp of Bell seasoning

1 stick butter

Salt and pepper, to taste

2 slices white bread, toasted

 

DIRECTIONS:

Boil potatoes.  Drain.  Add butter, salt and pepper, and milk.  Mash.

Cook meat until done.

Pour meat into colander to drain fat.

Cook onion and celery and then add to potato.

Add meat to mixture.

Crunch up white toast into mixture and whip all together.

Add a little chicken broth for flavor, if needed.

Shake in Bell seasoning.

Heat up again to serve.

Paella Pescador

INGREDIENTS:

2 oz olive oil

12 oz seafood mix (calamari, shrimp, scallops)

1 tsp of paprika

1 tsp of garlic

Pinch of saffron

2 oz of tomato sauce

24 oz seafood broth

8 oz Spanish rice

 

DIRECTIONS:

Heat up olive oil in pan and saute seafood.

Stir in garlic and paprika.

Stir in tomato sauce.

Add broth and bring to a boil.

Stir in rice and cook for 10 minutes.

Drop heat to medium-low and stir in saffron.  Cook for another 6-8 minutes.

Cover and let rest for 5-10 minutes before serving.

Garnish: 8 mussels, 6 clams, 4 lemon wedges

Optional: Seasonal vegetables

Paella Mixta

INGREDIENTS:

2 oz olive oil

6 oz seafood mix (such as calamari, shrimp, scallops)

6 oz diced chicken and duck

1 tsp paprika

1 tsp garlic

Pinch of saffron

1 handful of green peas and green beans

2 oz tomato sauce

12 oz chicken broth

8 oz Spanish rice

 

DIRECTIONS:

Heat up olive oil in large pan.

Saute chicken and seafood.

Stir in garlic and paprika.

Stir in vegetables and tomato sauce.

Add broth and bring to a boil.

Stir in rice and let cook for 10 minutes.

Drop heat to medium-low, stir in saffron and cook for 6-8 minutes.

Cover and reserve 5-10 minutes before serving.

Garnish with 8 mussels

Optional: Seasonal vegetables

Chimichurri Sauce

INGREDIENTS:

6 garlic cloves

2 shallots

1 cup packed parsley leaves

1/2 cup packed oregano leaves

1/4 cup packed basil leaves

1 tsp red pepper flakes

1/3 cup of red wine vinegar

1 tsp Dijon mustard

1 cup olive oil

Water, as needed

Salt and pepper

 

DIRECTIONS:

Combine all ingredients, except the olive oil, into a food processor.

Stream in olive oil while running food processor.

Transfer to a bowl.  

Adjust consistency with water and season with salt and pepper.

Dough (Pate Brisee)

INGREDIENTS:

6 oz flour

3 oz butter

1/2 tsp salt

Water

 

DIRECTIONS:

Cut butter pieces the size of a small nut (into the flour)

Place butter, flour, and salt into food processor.  Add a touch of water and pulse.  Repeat until dough comes together.

Take out of food processor and combine dough (do NOT over work)

Wrap dough and put into refrigerator for at least 20 minutes (or overnight)

Roll out and place in tart shell.

Blind bake at 350 degrees until lightly browned.

Tomato, Basil and Mozzarella Tart

INGREDIENTS:

1 nine inch tart shell, baked (see dough recipe)

5 plum tomatoes, sliced into 1/4 inch thin slices

Olive Oil

15 basil leaves

3 cloves of garlic, chopped

1 cup grated mozzarella cheese

Salt and pepper to taste

 

DIRECTIONS:

Sprinkle cheese over bottom of tart shell.

Place 10 basil leaves on top of cheese.

Chop remaining basil.

In bowl: Mix basil, garlic, tomato slices, salt and pepper.

Line tomatoes in tart shell.

Bake at 400 degrees until all tomatoes are soft.

Roasted Clams Casino

INGREDIENTS:

2 dozen littleneck clams

1/2 lb butter, soft

3 strips bacon

2 shallots, chopped

5 cloves of garlic, chopped

3 tbsp chopped parsley

1/2 cup Parmesan cheese

1/4 cup bread crumbs

1 tsp salt

1 tsp ground pepper

 

DIRECTIONS:

Steam clams until they open.  Let cool.

Remove clams from shell.

Reserve one half of the clam shells and wash them.

Place clams back into shells.

Cook bacon until slightly crisp.  Allow to cool and chop into small pieces.

Place butter, bacon, shallots, garlic, parsley, cheese, salt and pepper into a food processor and pulse until all combined.

Spread butter compound onto the clam.

Sprinkle with bread crumbs.

Place under a broiler until bread crumbs brown.

 

Strawberry Sangria

INGREDIENTS:

3/4 bottle of sparkling wine

6 oz of brandy

4 oz of Triple Sec liqueur

3 oz of strawberry puree

16 oz of lemonade

1 cup of strawberries

1/2 lemon (sliced)

1/2 lime (sliced)

 

DIRECTIONS:

Mix all liquid ingredients in a large container.

Add fruit.

If possible, store overnight to allow fruit to soak up flavor.

Serve over ice.

Mango Blackberry Sangria

INGREDIENTS:

3/4 bottle of white wine

6 oz of brandy

6 oz of Triple Sec liqueur

4 oz mango syrup

10 oz white grape juice

1/2 cup of mango slices

1/2 cup of blackberries

 

DIRECTIONS:

Mix all liquid ingredients in a large container.

Add mango and blueberries.

If possible, store overnight to allow fruit to soak up flavor.

Serve over ice.

Pumpkin Spice Sangria

INGREDIENTS:

3/4 bottle of white wine

4 oz of brandy

4 oz of Triple Sec liqueur

6 oz of pumpkin schnapps

1 green apple (sliced)

4 cinnamon sticks

6-10 oz of white grape juice

2-3 cloves

 

DIRECTIONS:

Placed sliced apple into a large container.

Add liquid ingredients and stir thoroughly.

Add cinnamon sticks and cloves.  

Stir overnight, if possible.

Serve over ice.

Sangria Rosada

INGREDIENTS:

3/4 bottle of rose or blush wine

6 oz of brandy

6 oz triple sec orange liqueur

10 oz white grape juice

5 strawberries (either whole or sliced)

1 cup blueberries

 

DIRECTIONS:

Place diced fruit into large container.

Add liquid ingredients and stir thoroughly.

If possible, store overnight to allow fruit to soak up flavor.

Serve over ice.

Sangria Blanca

INGREDIENTS:

3/4 bottle of white wine

6 oz of brandy

6 oz of peach schnapps

10 oz of orange juice

2 sliced peaches

4 cinnamon sticks

 

DIRECTIONS:

Placed diced fruit and cinnamon in to a large container.

Add liquid ingredients and stir thoroughly.

If possible, store overnight to allow fruit to soak up flavor.

Serve over ice.