Category: New Recipes

Grecian Style Maple Leaf FarmsDuck with Orzo Salad

Ingredients for MapleLeaf FarmsDuck Breast

2 thawed Maple Leaf Farms Duck breast
3 tbsp. of dry white wine
4 tbsp. of olive oil
2 tbsp. of lemon juice
1 tbsp. of fresh oregano chopped
1 tsp. of minced garlic
Dash of salt
Dash of pepper

Ingredients for Orzo Salad

1 cup of Orzo
1 cup Tzatziki sauce
2 tbsp. of Balsamic Vinegar
2 tbsp. of Olive oil
¼ cupCherub tomatoeschopped
¼ cup Red onion finely chopped
¼ cup Cucumbers chopped
¼ cup Kalamata olives chopped
2 tbsp.Garlic chopped
1 package of Greek Feta cheese
¼ cup Sweet redpepper chopped
Dash of salt
Dash of pepper

Directions of Orzo Salad:

1. Cook orzo in 3cups of boiling water cook till tender, about 10 minutes.
2. Rinse in cold water and drain, set aside.
3. In a large bowl mix together Tzatziki sauce, olive oil and balsamic vinegar.
4. Add to sauce: onions, cucumbers, tomatoes, olives, garlic, cheese, and red pepper, salt and pepper.
5. Gently stir in orzo and put in refrigerator for 30 minutes.

Directions of Duck Breasts:

1. Thaw Maple Leaf Duck breasts.
2. In a bowl add: olive oil, lemon juice, white wine, garlic, salt, pepper and oregano. Add duck breasts and marinade for an hour.
3. In a frying pan put duck breasts skin side down and marinade over medium high heat. Cook for 10 minutes. Turn duck breasts once.
4. Turn broiler on, remove pan from stove top and put under broiler skin side up for 3-5 minutes to crisp up duck breasts skin.
5. Remove and let stand for five minutes, then slice breasts.
6. On each plate put Maple Leaf duck breast next to orzo salad.

Pin It

Jarlsberg Cheese and Ham Pizza

Ingredients:

1 lb. of fresh pizza dough
1 cup of shredded Jarlsberg cheese
½ cup of cooked diced smoked ham
¼ cup of cooked crumbled bacon
¼ cup of chopped red onion
¼ cup of sliced and chopped mushrooms
3 tbsp. of olive oil
2 tsp. of minced garlic

Directions:

1. Preheat oven to 375 degree.
2. Roll-out pizza dough into a round 1/2 inch thick put on pizza pan.
3. Evenly spread with a spoonolive oil garlic over pizza dough.
4. Take ½ cup of cheese and spread over olive oil.
5. Top pizza with rest of toppings: ham, bacon, onion, mushrooms and ½ cup of cheese.
6. Bake pizza at 380 degrees for 10-15 minutes or until crust is brown.

Pin It

Teriyaki Ginger Salmon Sliders

Ingredients:

2 King’s Hawaiian Sweet Rolls
.25 oz. of Fresh Salmon Fillet
2 tbsp. of teriyaki sauce
1 tbsp. of sesame oil
1 tsp. of fresh grated ginger
2 tsp. of Wasabi Mayonnaise
1 tsp. of pickled ginger

Directions:

1. In small bowl combine teriyaki sauce, sesame oil and fresh ginger.
2. Cut salmon into two pieces marinate in teriyaki sauce for 4 hours.
3. Turn oven on to broil.
4. Put salmon on cookie sheet and broil about 7 minutes until cooked. Set aside.
5. Cut King’s rolls in half
6. Spread one tsp. wasabi mayonnaise on each roll.
7. Top mayonnaise with ½ tsp. of fresh ginger.
8. Top with cooked salmon.

Pin It

Raspberry Fig Jam

Ingredients:

2 containers of fresh raspberries
1 16 oz. container of Black Figs
Juice of one orange
5 cups of sugar
1 Certo Liquid Fruit Pectin Pouch
1 Sure Jell Box of Premium Fruit Pectin

Directions:

1. Rinse figs and raspberries in cold water.
2. Cut up figs into bite size pieces.
3. Put figs and raspberries in a large kettle over medium heat.
4. Add sugar, cover over medium heat for 20 minutes.
5. Add juice of orange.
6. Bring to boil for five minutes.
7. Turn off heat, add pectin.
8. Ladle into jars.
9. Put jars into hot boiling water bath for 15 minutes.

Makes 6 small Jars.

Pin It

Chicken with Limoncello Sauce and Spinach

Ingredients:

1 chicken breast
4 tbsp. of Extra Virgin Olive Oil
½ cup of chicken stock
¼ cup of Limoncello
1 clove of garlic chopped
Juice of ½ lemon
2 tbsp. of cream
1 small cipollini onion chopped
2 cups of spinach
Salt to taste
Pepper to taste
Zest of a lemon to garnish (optional)

Directions:

1. Pre-heat oven to 375. Put chicken breast in oven proof pan with 1 tbsp. of Filippo Berio olive oil and bake for 40 minutes.
2. In a frying pan add 1 tbsp. of olive oil and spinach. Cook until spinach is soft and tender. Set aside.
3. In a large frying pan: add 2 tbsp. of Filippo Berio olive oil, chicken stock, lemon juice, garlic, onion and Limoncello. Cook over medium heat for 15 minutes.
4. Add 2 tbsp. of cream to frying pan and turn up heat so sauce thickens for five minutes.
5. Plate spinach and top with chicken breast.
6. Pour sauce over chicken breast and spinach.
I think of Sorrento, Italy when I made up this dish. The first time I tasted Limoncello and fell in love!

Pin It

Grilled Chicken with Vidalia onion and Cherry Sauce

Ingredients:

2 chicken breasts
3 Tbsp. of olive oil
2 Tbsp. of Sweet Chili Sauce
1 Vidalia onion chopped
½ cup of Cherries Stemilt, pit removed
2 tsp. of Gourmet Garden Garlic Paste
Dash of salt and pepper

Directions:

1. Grill Chicken breasts set aside, approximately 10 minutes on each side over medium heat.
2. In a medium size saucepan: add olive oil, garlic paste, onion, cherries and sweet chili sauce.
3. Add dash of salt and pepper.
4. Serve over grilled Chicken breasts.

Grilled Turkey Burger with Jalapeno Pomegranate Salsa

Salsa Ingredients:

1 mango chopped into bite small pieces
½ pomegranate seeded
2 tbsp. of chopped finely jalapeno peppers
1tbsp. of extra virgin olive oil
1 tsp. of minced garlic
1 tbsp. of fresh lime juice
1 tbsp. of fresh lemon juice
½ cup of chopped red onion
½ cup chopped green pepper
¼ cup of chopped cilantro
Dash of salt
Dash of pepper

Turkey Burger Ingredients:

4 fresh turkey patties
¼ tsp. of garlic salt
Dash of cayenne pepper
2 tbsp. of olive oil

Directions:

1. In a large bowl pomegranate seeds, mango, green pepper, red onion, and jalapeno and garlic.
2. Add olive oil, lime juice, lemon juice, cilantro, salt, pepper and cayenne pepper. Set aside.
3. In small bowl combine olive oil, garlic salt and cayenne pepper.
4. Brush each side of turkey patties olive oil mixture.
5. Brush patties with olive oil
6. Turn grill on medium heat.
7. Grill turkey patties about 5-7 minutes on each side.
8. Top turkey patties with 1 tablespoon of pomegranate salsa.
Bun is optional

Pin It

Butternut Squash Pancetta Casserole

Ingredients:

½ lb. (box) of Farfalle pasta
1 18oz of bag of cubed butternut squash
5 tbsp. of Country Crock butter
½ cup of dry white wine
½ cup of cream
1 8.25 oz. of chicken stock
1 small sweet Vidalia onion chopped
3 cloves of garlic minced
3 fresh leaves of sage chopped
1 8oz package of mascarpone cheese
¾ cup of fresh Asiago cheese
Salt Dash
Pepper Dash
Nutmeg Dash

Directions:

Preheat oven to 375 degrees
1. On a cookie sheet place butternut squash, 2 tbsp. of Country Crock butter.
2. Bake squash for 35 minutes.
3. In a saucepan over medium heat cook onion and garlic until tender and translucent. About 5 minutes.
4. Add cream, chicken stock, wine, 3tbsp of Country Crock butter, mascarpone cheese to onion mixture. About 5 minutes over medium heat.
5. Add chopped sage and dash of salt, pepper and nutmeg. Set aside
6. Cook pasta in bowling water until al dente. Rinse in cold water.
7. In a 9×13 pan add squash to bottom of pan.
8. Top squash with pasta.
9. Pour sauce mixture over pasta.
10. Top with pancetta and Asiago cheese.
11. Bake in oven at 375 for 25 minutes.

Pin It

Chipotle Black Bean Potato Salad

Ingredients:

1 5lb bag of Yukon potatoes
1 yellow Vidalia onion chopped finely
2 tsp. of fresh garlic minced
1 15oz. can of black beans (drained and rinsed)
1 4oz. can of diced green chilies
1 7.5 oz. can of chipotle peppers in adobo sauce
1 package of Queso Fresco cheese
2 cups of plain Greek yogurt
2 ½ cups of Crema Mexicana (if you can’t find it, you can use sour cream)
¼ tsp. of salt
¼ tsp. of pepper
¼ cup of fresh cilantro chopped

Directions:

1. Peel potatoes, remove skin.
2. Boil potatoes until tender and cooked 15-20 minutes.
3. In a large bowl: combine all ingredients except potatoes and cilantro. Set aside.
4. Cut cooked potatoes into bite chunky size pieces and cool.
5. Fold cut potatoes into sauce mixture.
6. Add fresh cilantro, save 1 tsp. for garnish.

Pin It