Category: New Recipes

Cornish Hens with Cranberry Orange Sauce

Ingredients:

2 Cornish Hens (Thawed)
Juice of one orange
1 orange cut into 4 pieces
1 medium yellow onion cut coarsely into pieces
¾ cup of fresh cranberries
¼ cup of apple cider
1 ½ tsp. of fresh ginger chopped
½ tsp. of minced garlic
2 tbsp. of honey
2 tbsp. of butter
Dash of cinnamon
Dash salt
Dash pepper

Directions:

1. In a saucepan, combine cranberries, orange juice, apple cider, ginger, garlic, honey, cinnamon and butter. Cook over medium heat until cranberries are soft and cooked down, about 30 minutes, set aside.
2. Preheat oven to 350 degrees.
3. Rinse Cornish Hens and pat dry.
4. Put Cornish Hens in a large roasting pan. Add cut up oranges and onions to pan, place around hens.
5. Season with salt and pepper outside and inside hens.
6. Bake at 350 degrees for one hour, base hens every 15 minutes.
7. Turn oven temperature up to 375 and bake for another 20 minutes.
8. Plate hens and server with remaining cranberry orange sauce.

Optional garnish with fresh oranges and cranberries.

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SRIRACHA Shrimp Sandwiches with Kale Slaw

Ingredients for Shrimp Salad:

• ¾ cup of mayonnaise
• 1/2 tsp. of Sriracha sauce
• 1 12 oz. bag of cooked shrimp, deveined, and cut in half
• ½ cup of green onions chopped
• 1 tsp. of minced garlic
• 1 tbsp. of lemon juice
• ½ tsp of Old Bay Spices
• Dash of salt
• Dash of pepper
• 6 King’s Hawaiian buns

Ingredients for Kale Slaw:

• 1 12 oz. bag of Sweet Kale vegetable salad kit (you will not use the packet of toppings)
• 4 tbsp. of Orange Muscat Champagne Vinaigrette from Trader Joes
• ¼ cup of Olive Oil
• ½ tsp. of minced garlic
• ½ tsp. of ginger paste
• 1 tbsp. of lime juice
• Dash of Salt and Pepper

Directions:

1. Rinse shrimp and remove tail, devein.
2. Cut shrimp in half and set aside.
3. In a bowl combine: mayonnaise, sriracha sauce, green onions, garlic, lemon juice, old bay spice, salt, pepper.
4. Fold in shrimp, refrigerate.
5. In another bowl combine vinaigrette, olive oil, garlic, ginger, lime juice, salt and pepper. Whisk together until blended.
6. Add to vinaigrette, kale vegetable mix.
7. Cut buns in half.
8. Take one 1tbsp. of shrimp salad put on bottom of bun, top with 1 tbsp. of kale mixture.
9. Top with remaining half of bun.
Enjoy these sliders as an appetizer or a light summer lunch.

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Lemon Tarts

Ingredients:

• ½ cup of Jell-O vanilla pudding (1 snack size container)
• 2 tbsp. of Mascarpone cheese
• 2 tbsp. of Lemon curd
• 1 package Athens Mini Fillo shells
• Zest of 1 lemon

Directions:

1. In a small bowl mix pudding, mascarpone cheese and lemon curd.
2. Put tarts on cookie sheet bake for 5 minutes at 370 degrees.
3. With a spoon fill tarts with pudding lemon mixture.
4. Garnish each shell with lemon zest.
5. Refrigerate until ready to serve.

Easy quick summer dessert.

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Rhubarbtini Drink

Ingredients for Rhubarb Simple Syrup:

• 5 ounces rhubarb, washed and cut into 1/2-inch chunks (about 1 cup)
• 1 cup sugar
• 1 1/4 cups water

Ingredients for Rhubarbtini:

• 2 oz. of Citron Vodka
• 2 ½ oz. of Rhubarb simple syrup
• Juice of half of lemon
• 1 tsp. of mint chopped

Directions for Rhubarb Simple Syrup:

1. Combine all of the ingredients in a small saucepan and stir. Place over high heat and bring to a boil. Once the mixture boils, reduce the heat to low and simmer until the rhubarb is falling apart and the color has bled into the syrup, about 20 to 25 minutes.

2. Remove from the heat and, using a fine-mesh strainer, strain and discard the rhubarb solids. Let the syrup cool to room temperature, then transfer it to a container and store in the refrigerator for up to 3 weeks.

Directions for Rhubarbtini:

1. In a martini shaker add: rhubarb simple syrup, lemon juice and citron vodka with a cup of ice. Shake for a few seconds.

2. Pour liquid into a martini glass garnish with chopped mint.

Makes 1 martini

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Bacon Maple Monkey Bread

Ingredients:

2 cans of Pillsbury Flaky Grand’s Butter Biscuits
1 cup of brown sugar
½ cup of maple syrup
2 cups of cooked maple bacon chopped
1 stick of unsalted butter
½ cup of sugar
4 tbsp. of cinnamon

Directions:

1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, 1 cup of bacon among the biscuit pieces.
3. In small saucepan mix brown sugar, butter and 1 cup of chopped bacon, and syrup. Cool then, pour over biscuit pieces.
4. Bake 35 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes.
5. Turn upside down onto serving plate; pull apart to serve.

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Italian Style Baked Red Potato Wedges Side Dish

Ingredients:

4 Idaho Potatoes washed and peeled
1 14.5 oz. of Diced Tomatoes with Basil, Garlic and Oregano
½ cup of Italian Dressing
1 cup of Shredded Mozzarella
1 cup of Cooked Chopped Bacon

Directions:

1. Preheat Oven to 375 degrees.
2. Cut peeled potatoes into wedges.
3. In a bowl mix potato wedges with Italian dressing.
4. In a 9×13 pan add diced tomatoes.
5. On top of tomatoes evenly spread red potato wedges.
6. On top of potato wedges add bacon.
7. Top bacon with cheese.
8. Bake for 45 minutes at 375 degrees or until potatoes are tender with a fork.

Serve as a side dish.

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Strawmosa

Ingredients:

1 single serve Champagne bottle
1 tbsp. of Strawberry Puree
1 tbsp. of Limoncello

Directions:

1. Pour into a champagne glass Limoncello and strawberry puree.
2. Top of glass with champagne.
Garnish with a strawberry

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Strawberry Soup with Mint

Ingredients:

1 bag of frozen strawberries thawed
1 cup of Greek vanilla yogurt
1 cup of sour cream
1 cup of apple juice
10 mint leaves chopped

Directions:

1. Thaw strawberries in refrigerator overnight.
2. In a blender or food processor puree strawberries
3. In a medium size bowl: add strawberries, yogurt, sour cream and apple juice. Mix on medium speed with a blender for 2 minutes.
4. Pour into bowls and garnish with mint.

Serves 4

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Super Bowl Crostini

Ingredients:

1 baguette sliced
8 tsp. Extra Virgin Olive Oil
1/4 cup of grated Parmesan cheese
1 yellow onion sliced
2 tsp. of minced garlic
1 5.2 oz. of Boursin Garlic and Fine Herbs cheese
1 jar of Robert Rothschild Farm Caramelized Onion Spread (Optional if you don’t sauté your own onions and garlic)
2 tbsp. of dry sherry
1 tbsp. of honey
Dash of salt
Dash of pepper
1 (8 oz.) Steak cut into slices, grilled and then sliced thing
2 sprigs of fresh minced Rosemary

Directions:

1. Slice baguette into 1/4 slices brush olive oil (5 tbsp.) on both sides; salt and pepper bake on cookie sheet at 375° Fahrenheit until brown. Set aside.
2. Broil or grill meat. About 5 minutes on each side. Slice thin and set aside.
3. In a frying pan, add 3 tbsp. olive oil; garlic, honey and onion, sauté with sherry, salt and pepper. Sauté until onions are translucence about 15 minutes over medium heat. (Or use Rothschild onion spread for a quicker recipe instead of sautéing the onions.
4. Spread 1 tsp. of Boursin cheese on crostini.
5. Top each slice with ½ tsp. of onions or onion spread.
6. Add one slice of beef on top of onion mixture.
7. Top each crostini with a couple Rosemary leaves.

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Super Bowl Panko Crusted Chicken Meatballs with Blood Orange Chili Garlic Sauce

Ingredients for Chicken Meatballs:

1 lb. of ground chicken
½ yellow onion minced
1 tsp of garlic minced
1 tsp of fresh ginger minced
1 tbsp. of sesame oil
1 tbsp. of soy sauce
1 ½ cups of Japanese Panko bread crumbs

Ingredients for Sauce:

Juice from two Blood Oranges (Navel Oranges are ok also)
1 cup of peach preserves
1 tsp. freeze-dried lemongrass
1 tsp. chili garlic sauce
¼ cup of brown sugar
1 tbsp. of sweet cooking rice seasonings

Directions:

1. Preheat oven to 375 degrees.
2. In a saucepan sauté onions, ginger and garlic with sesame oil over medium heat until onions are cooked about 10 minutes.
3. In a bowl combine ground chicken, ½ cup of bread crumbs, onions, ginger, soy sauce, mix well.
4. Spray a cookie sheet with nonstick spray.
5. Put one cup of bread crumbs in a bowl.
6. Using a tsp. take chicken mixture and roll into Panko bread crumbs.
7. Put chicken meatball on cookie sheet, bake for 10 minutes.
8. Remove from oven set aside.
9. In a saucepan, add all sauce ingredients. Cook over medium heat for 10 minutes.
10. Serve sauce with chicken meatballs. Approximately 25 chicken meatballs.

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