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Crab Fondue

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Crab Fondue

Impress someone special with this decadent, cheesy, crab fondue served with French bread, bread sticks and/or crackers. It’s deceptively simple and ready in just 30 minutes!
Course: Appetizers
Cuisine: French

Ingredients

  • 1 T. unsalted butter
  • 2 T. minced shallots or white parts of scallions
  • 3 T. dry vermouth or white wine
  • 1 c. half and half or light cream
  • 8 oz. cream cheese cut into small cubes, at room temperature
  • 4 oz. cheddar cheese shredded (about 1¼ cups)
  • 1/2 lb. crabmeat flaked and picked over
  • 2 T. lemon juice
  • 2 tsp. Dijon mustard
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. Old Bay seasoning
  • hot pepper sauce to taste
  • Chopped fresh parsley or chives for garnish

Instructions

  • In a medium, heavy-bottomed saucepan, melt the butter over medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Add the vermouth or wine and bring to a boil. Add the half-and-half and bring to a simmer.
  • Gradually whisk in the cream cheese, whisking until the first addition is smooth and melted before adding another. Stir in the cheddar cheese until melted. Stir in the crab, lemon juice, mustard, Worcestershire sauce, and Old Bay seasoning. Season with the hot sauce.
  • Transfer to an earthenware or enameled cast-iron fondue pot and keep warm over a fondue burner. Garnish with parsley or chives. Serve immediately, with breadsticks, French bread cubes, and/or cocktail crackers.

White Chocolate Fondue

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White Chocolate Fondue

White chocolate-covered fruit, cake, cookies, crackers, or chips the possibilities are endless!
Course: Dessert
Cuisine: French
Servings: 6

Ingredients

FONDUE:

  • 1/3 c. heavy cream
  • 1 T. orange-flavored liqueur or 1/2 tsp. orange extract
  • 1 (12 oz.) pkg. white chocolate pieces
  • orange zest for garnish optional

DIPPERS:

  • whole strawberries
  • sliced apples
  • bananas chunks
  • assorted cookies
  • pretzel rods
  • cubed pound cake or cheesecake
  • graham crackers
  • potato chips

Instructions

  • Heat heavy cream, liqueur, and chocolate in a 1-quart heavy saucepan over low heat until the mixture is melted and smooth, stirring occasionally. Add more cream if the fondue is too thick.
  • Pour the mixture into a fondue pot or slow cooker over low heat. Garnish with orange zest, if desired. Serve warm with suggested dippers.

Scallop & Bacon Chowder

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Scallop & Bacon Chowder

Here's a quick and easy meal or starter. Sweet scallops, fresh corn, smoky bacon, and potatoes in a delicious creamy broth. Serve with your favorite sandwich or homemade bread for dipping, Enjoy!
Course: Soup
Cuisine: American
Servings: 6

Ingredients

  • 1 c. (packed) fresh Italian parsley
  • 3/4 c. olive oil
  • 1/2 tsp. salt
  • 8 oz. bacon coarsely chopped
  • 2 lg. leeks (white and pale green parts only), thinly sliced
  • 3 cloves garlic chopped
  • 1 T. chopped fresh thyme
  • 1 1/2 c. fresh or frozen corn kernels
  • 1 1/2 lbs. russet potatoes peeled, cut into 1/2-inch pieces
  • 3 (8 oz.) bottles clam juice
  • 1 c. heavy cream
  • 1 lb. bay scallops connective tissue removed

Instructions

  • Blend parsley, oil, and salt in blender until smooth. Pour into small bowl.
  • Cook bacon in a heavy bottom large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer the bacon to paper towels to drain.
  • Pour off all but 3 tablespoons drippings from the pot. Add leeks, garlic, and thyme to the pot and sauté until leeks begin to soften, about 3 minutes. Add corn and sauté for 2 minutes.
  • Add potatoes, clam juice, and cream; bring to boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.
  • Add scallops and bacon; simmer until scallops turn opaque in center, about 5 minutes. Season to taste with salt and pepper.
  • Ladle chowder into bowls. Drizzle each bowl of chowder with 1 teaspoon parsley oil and serve.

Strawberry Jalapeño Salsa

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Strawberry Jalapeño Salsa

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Strawberry Jalapeño Salsa

This salsa is so versatile, simply serve with tortilla chips, spoon over cream cheese and serve with butter crackers, or spoon over hot cooked fish, pork or chicken!
Course: Appetizers
Cuisine: Mexican
Servings: 4 cups

Ingredients

  • 4 c. fresh strawberries finely chopped
  • 1/4 c. sweet onion finely chopped
  • 1 jalapeño pepper seeded and finely chopped
  • 1/4 c. fresh cilantro rough chop
  • 1/3 c. Zesty Italian Dressing

Instructions

  • In a medium bowl, combine strawberries, onion, jalapeño pepper, cilantro and dressing.
  • Gently toss everything together. Serve with warm tortilla chips.

Baked Ham and Cheese Sliders

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Baked Ham and Cheese Sliders

Sweet Hawaiian rolls stuffed with shaved ham and Gruyere cheese, basted in a delicious savory butter sauce, then baked to ooey gooey perfection, Enjoy!
Course: Appetizers, Entrée
Cuisine: American
Servings: 12 sandwiches

Ingredients

  • 1 (12 oz.) pkg. Hawaiian sweet rolls
  • 12 slices Gruyere or Swiss cheese divided
  • 12 slices thinly shaved deli ham about 3/4 lb.
  • 4 T. unsalted butter
  • 1 T. Dijon mustard
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. onion powder
  • 1/4 tsp. kosher salt
  • 1 tsp. poppy seeds

Instructions

  • Preheat the oven to 350 degrees.
  • Without separating the rolls, cut the rolls in half horizontally with a serrated knife. Place the bottom half of the rolls in a 9x13-inch baking dish.
  • Arrange 6 slices of Swiss cheese over the rolls, overlapping the slices as needed to completely cover all the rolls. Fold and arrange the 12 slices of ham over the cheese, arranging a slice on each roll. Layer the remaining 6 slices of Swiss cheese over the ham. Place the top half of the rolls over the cheese.
  • Place the butter in a small microwave bowl and microwave until melted, about 20-30 seconds. Whisk in Dijon mustard, Worcestershire sauce, onion powder, and salt. Brush the butter mixture over the tops of the rolls, then sprinkle with poppy seeds.
  • Cover the baking dish tightly with aluminum foil. Bake for 18-20 minutes until heated through and the cheese is melted. Uncover and bake until the rolls are lightly browned about 7-8 minutes.
  • Transfer the rolls to a cutting board, using a serrated knife, cut into individual sliders before serving.

Pepperoni Pizza Rolls

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Pepperoni Pizza Rolls

These are sure to please everyone at your football party! Serve with your favorite pizza or marinara sauce for dipping!
Course: Appetizers
Cuisine: American
Servings: 28 rolls

Ingredients

  • 3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
  • 56 pepperoni slices
  • 1 block Colby or Monterey Jack cheese
  • 1 egg beaten
  • Parmesan cheese
  • Italian seasoning
  • garlic powder
  • 1 jar pizza or marinara sauce

Instructions

  • Cut the block of cheese into 28 squares. Flatten a biscuit out and stack 2 pieces of pepperoni and a piece of cheese on top. Gather up the edges of the biscuit.
  • Place the rolls seam side down in a greased 9x13-inch pan. Brush with beaten egg. Sprinkle with parmesan, Italian seasoning and garlic powder.
  • Bake at 425 degrees for 18-20 minutes. Serve the rolls with warm pizza or marinara sauce for dipping.
  • Cook's Note: You will have 3 biscuits left over. You can either bake the biscuits or make 3 more pizza rolls and bake them in a separate pan.

Grilled Lamb Gyros

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Lamb Gyro

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Grilled Lamb Gyros

Tender grilled lamb, served on warm pita bread, topped with shredded lettuce, chopped tomatoes, sliced red onion and crumbled feta cheese, served with a side homemade Tzatziki Sauce!
Course: Entrée
Cuisine: Greek

Ingredients

  • 1/2 c. chopped fresh mint
  • 1/2 c. chopped fresh parsley
  • 1/2 c. chopped fresh basil
  • 4 sprigs chopped fresh rosemary leaves
  • 2 T. dried oregano
  • 8 cloves garlic coarsely chopped
  • Zest of 1/2 lemon
  • 1 c. fresh lemon juice
  • 1 T. Coarse salt
  • 1 T. freshly ground pepper
  • 3/4 c. Extra virgin olive oil
  • 1 leg of lamb butterflied by your Butcher
  • Pita bread for serving
  • Tzatziki Sauce :
  • 1 (16 oz.) container whole milk yogurt
  • 1 med. cucumber
  • 4 cloves garlic finely chopped
  • 2 T. Extra virgin olive oil
  • 1/2 c. chopped fresh dill chopped
  • 1 tsp. salt
  • 1/2 tsp. white pepper
  • 2 T. red wine vinegar

Instructions

  • Combine the mint, parsley, basil, rosemary, oregano, garlic, lemon zest, lemon juice, salt, pepper and olive oil. Rub well into both sides of lamb. Place lamb in large zip-type storage bag or leave in bowl covered. Place into refrigerator for at least 2 days and up to 3.
  • Remove from refrigerator 1 hour before cooking to allow lamb to come to room temperature. Wipe off most herb mixture, reserving marinade for basting.
  • Roast lamb over coals or low gas grill heat covered for 20 minutes, basting and turning after 10 minutes. Remove cover and baste and grill another 10 minutes (5 minutes each side) or until lamb is cooked medium - medium rare. Remove to platter, tent with foil and let lamb rest for at least 15 minutes.
  • Slice thinly across the grain. Place in pita bread warmed quickly on the grill. Top with tzatziki sauce - recipe follows), shredded lettuce, chopped tomatoes, sliced red onion and crumbled feta cheese.
  • Tzatziki Sauce: Place yogurt into fine strainer lined with cheesecloth (or damp coffee filter). Set strainer over bowl and cover with plastic wrap. Let drain overnight to make "yogurt cheese". Discard whey mixture that accumulates in bottom of bowl.
  • Remove seeds from cucumber and grate. Salt lightly and let sit one hour. Squeeze grated cucumber to remove excess water. Mix cucumber with rest of ingredients into yogurt and let rest in refrigerator for at least 2 hours. Drizzle over gyros or serve in hollowed out red cabbage to make a clever presentation!
  • Cook's Notes: Allow 2-3 days for marinating the lamb and 1 day ahead to prepare the Tzatziki Sauce. The flavor of fresh herbs in this dish is incomparable, but dried herbs can be substituted if in a pinch, just reduce the quantity by half.

Moussaka

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Moussaka

Moussaka is a savory Greek casserole made by layering eggplant with a spiced meat filling, then topping it off with a creamy béchamel sauce that is baked to golden perfection.
Course: Entrée
Cuisine: Greek
Servings: 8

Ingredients

  • 3 eggplants peeled and cut lengthwise into 1/2 inch thick slices
  • salt for sweating the eggplant
  • 1/4 c. olive oil divided
  • 1 T. butter
  • 1 lb. lean ground beef
  • salt to taste
  • ground black pepper to taste
  • 2 onions chopped
  • 1-2 cloves garlic minced
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. fines herbs
  • 2 T. Fresh Parsley chopped
  • 1 (8 oz.) can tomato sauce
  • 1/2 c. red wine
  • 1 egg beaten
  • Béchamel Sauce :
  • 4 c. milk
  • 1/2 c. butter
  • 6 T. all-purpose flour
  • salt to taste
  • ground white pepper to taste
  • 1 1/2 c. freshly grated Parmesan cheese
  • 1/4 tsp. ground nutmeg

Instructions

  • Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a large skillet over high heat, sprinkled with olive oil, quickly fry the eggplant in batches until browned. Set aside on paper towels to drain.
  • In the same large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
  • To make the béchamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
  • Preheat oven to 350 degrees. Layer half of eggplant in a greased 9x13 inch baking dish. Cover the eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the béchamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
  • Place the baking dish on a baking sheet lined with foil to catch any spills. Bake for 1 hour. Cool slightly before serving

Spanakopita (Greek Spinach Pie)

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Spanakopita (Greek Spinach Pie)

"An authentic Greek pie, stuffed with spinach, onion and cheese, neatly folded in phyllo dough then baked until crisp and flaky."
Course: Appetizers
Cuisine: Greek

Ingredients

  • 3 T. olive oil
  • 1 lg. onion chopped
  • 1 bunch green onions chopped
  • 2 cloves garlic minced
  • 2 lbs. fresh spinach chopped OR 2 (10 oz.) pkg. frozen chopped spinach
  • 1/2 c. fresh parsley chopped
  • 2 eggs lightly beaten
  • 1/2 c. ricotta cheese
  • 1 c. feta cheese crumbled
  • phyllo dough
  • 1/4 c. olive oil

Instructions

  • Preheat an oven to 375 degrees. Lightly grease baking sheets with olive oil.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat. Sauté onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to sauté until spinach is limp, about 2 minutes. Remove from heat and stain excess liquid from the spinach mixture, set aside to cool.
  • In a medium bowl, mix together eggs, ricotta, and feta. Stir in cooled spinach mixture.
  • Arrange one sheet of phyllo dough on a clean work surface and brush with olive oil. Cover the remaining phyllo dough with a damp towel. Place a second sheet of phyllo on top and brush with olive oil, then place a third sheet on top. Cut the oiled phyllo lengthwise into four strips.
  • Place about 1 tablespoon of the spinach mixture on the bottom of each strip. Take the bottom right corner and fold the dough over the filling to make a triangle. Fold the bottom left corner up to make another triangle. Continue folding until all the dough is folded. Arrange the stuffed triangles, seam-side down, on the prepared baking sheets. Lightly brush the triangle with olive oil. Repeat with the remaining phyllo dough and spinach filling.
  • Bake in the preheated oven until golden brown, about 20 minutes. Serve warm with Tzatziki Sauce.

Insalata Caprese Salad

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Insalata Caprese Salad

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Insalata Caprese Salad

A simple yet elegant salad from the Italian region of Campania using only the freshest quality ingredients, preferably from your own garden!
Course: Salad
Cuisine: Italian
Servings: 4

Ingredients

  • 8 ripe tomatoes sliced 1/4-inch thick
  • 1 lb. fresh mozzarella cheese sliced 1/4-inch thick
  • 1/3 c. fresh basil leaves
  • Good quality extra virgin olive oil for drizzling
  • Sea salt and fresh ground black pepper to taste
  • balsamic vinegar for drizzling, optional

Instructions

  • On a pretty platter, alternate slices of tomato and mozzarella.
  • Garnish generously with basil leaves.
  • Drizzle a good quality olive oil overall.
  • Sprinkle with sea salt and freshly ground black pepper to taste.
  • Serve immediately.
  • Cook's Note: Although not traditional, I like to drizzle balsamic vinegar over the salad too!

Blueberry Cream Cheese French Toast Casserole

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Blueberry Cream Cheese French Toast Casserole

Served drizzled with our homemade Blueberry Syrup and whipped cream, Enjoy!
Course: Breakfast
Cuisine: American
Servings: 12

Ingredients

FRENCH TOAST:

  • 1 loaf French bread or 12 slices Texas Toast, cut into cubes
  • 1 (8-oz.) pkg. cream cheese cut into small cubes
  • 1 c. fresh blueberries
  • 12 lg. eggs lightly beaten
  • 2 c. milk (I use 1 cup milk and 1 cup cream)
  • 1/3 c. maple syrup

BLUEBERRY SYRUP:

  • 1 c. granulated sugar
  • 2 T. cornstarch
  • 1 c. water
  • 1 c. fresh blueberries
  • 1 T. butter

Instructions

  • FRENCH TOAST: Arrange 1/2 of the bread cubes in a greased 9 x 13-inch pan. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes. Top with remaining bread cubes.
  • In a large bowl, whisk together eggs, milk, and maple syrup. Pour the mixture over the bread cubes gently pressing them down a bit to help soak up the milk and egg mixture. Cover the pan with foil and chill in the refrigerator overnight.
  • Preheat the oven to 350 degrees. Bake the casserole covered for 30 minutes. Remove the foil and bake for another 25-30 minutes or until fluffy and golden brown. Serve warm topped with blueberry syrup.
  • BLUEBERRY SYRUP: In a large saucepan, whisk together sugar, and cornstarch. Add water and bring to a boil over medium-high heat, stirring frequently until thickened. Stir in blueberries, reduce heat and simmer for 8-10 minutes. Add butter, stir until melted, then pour over the baked French toast.

BLT Soup

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5 from 1 vote

BLT Soup

Everything you love about a classic BLT sandwich made into a rich and creamy soup, Enjoy.
Course: Soup
Cuisine: American
Servings: 4

Ingredients

SOUP:

  • 3 1/2 c. chicken broth heated to a simmer
  • 5 slices bacon finely diced and cooked
  • 1/2 c. diced green onions white and green parts
  • 2 T. butter
  • 3 c. thinly sliced iceberg lettuce
  • 1/2 c. all-purpose flour
  • 1 c. seeded and diced tomatoes
  • 1/8 tsp. freshly grated nutmeg
  • 1/8 tsp. red pepper
  • 1 c. heavy cream

TOPPING:

  • 1/4 c. mayonnaise
  • 1/4 c. sour cream

GARNISHES:

  • Crispy bacon crumbles for garnish, optional
  • Sliced green onions for garnish, optional

Instructions

  • Prep the ingredients before you begin, this soup comes together quickly.
  • SOUP: In a saucepan over medium-low heat, bring the chicken broth to a simmer.
  • Meanwhile, in a large pot, cook the bacon over medium heat until lightly browned and beginning to crisp. Add the onions and cook, stirring, until translucent. Add the butter and stir until melted. Add sliced lettuce and sauté for 1-2 minutes. Sprinkle the flour into the pot then stir until well blended.
  • Remove the pot from the heat and add the warmed chicken broth, tomatoes, nutmeg, and pepper. Return the pot to the heat and bring to a boil, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the heavy cream and mix well.
  • TOPPING: In a small bowl, whisk together the mayonnaise and the sour cream until well combined.
  • Serve the soup in bowls topped with a dollop of the mayo/sour cream mixture. Garnish with crispy bacon crumbles and sliced green onions if desired. Enjoy!

Notes

Updated 2/22/24

Asian Turkey Meatballs with Lime & Sesame Dipping Sauce

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Asian Turkey Meatballs with Lime & Sesame Dipping Sauce

My Asian-inspired meatballs are packed with flavor! Serve in bowls over hot cooked rice OR make smaller meatballs and serve them as appetizers with dipping sauce. The best part, they're ready in 30 minutes!
Course: Appetizers
Cuisine: Chinese
Servings: 4

Ingredients

MEATBALLS:

  • 1 1/4 lbs. lean ground turkey
  • 1/4 c. panko crumbs
  • 1 lg. egg
  • 1 T. ginger minced
  • 1 clove garlic minced
  • 3 scallions chopped
  • 1/4 c. fresh cilantro chopped
  • 1 T. low sodium soy sauce
  • 2 tsp. sesame oil
  • 1/2 tsp. salt

DIPPING SAUCE:

  • 4 T. low sodium soy sauce
  • 2 T. fresh lime juice
  • 2 T. water
  • 2 tsp. sesame oil
  • 1 scallion chopped

Instructions

  • Preheat oven to 500° degrees.
  • MEATBALLS: In a large bowl, combine ground turkey, panko, egg, ginger, garlic, scallions, cilantro, 1 tablespoon soy sauce, 2 teaspoons oil, and salt gently mixing with your hands until combined, do not over mix.
  • Shape 1/4 cup meat mixture into a ball and transfer to a baking sheet lined with foil. Repeat with the remaining mixture. Bake until cooked through, about 15-17 minutes.
  • Meanwhile, prepare the DIPPING SAUCE: In a small bowl, stir together soy sauce, lime juice, water, and 2 teaspoons of sesame oil. Add chopped scallions, set aside.
  • Transfer meatballs to a serving dish. Stir the sauce, then drizzle meatballs with 1 tablespoon of the sauce.
  • Serve meatballs and dipping sauce over hot cooked rice. Makes 12 meatballs

Notes

To make as an appetizer, just divide the meat mixture in half to make 24 smaller meatballs and bake for 10-12 minutes. Serve with toothpicks and dipping sauce.

Spicy Yakisoba Noodles with Shrimp and Snow Peas

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Spicy Yakisoba Noodles with Shrimp and Snow Peas

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Spicy Yakisoba Noodles with Shrimp and Snow Peas

Yakisoba noodles, tossed in a spicy peanut sauce, with jumbo shrimp and fresh snow peas.
Course: Entrée
Cuisine: Japanese
Servings: 4

Ingredients

  • 1/4 c. creamy peanut butter
  • 2 tsp. fresh ginger peeled, grated
  • 2 T. low sodium soy sauce
  • 1 T. distilled white vinegar
  • 1 tsp. Asian sesame oil
  • 1/2 tsp. cayenne pepper sauce
  • 1 tsp. salt for boiling water
  • 1 (8 oz.) pkg. Yakisoba noodles
  • 1/2 (10 oz.) bag shredded or matchstick carrots (about 1 1/2 cups)
  • 1 lb. lg. shrimp shelled and deveined, with tails intact
  • 4 oz. snow peas strings removed
  • 1/2 c. (packed) fresh cilantro leaves chopped

Instructions

  • In small bowl, stir together peanut butter, ginger, soy sauce, vinegar, sesame oil, and cayenne pepper sauce; set aside.
  • Fill a 5 to 6-quart pot 1/2 way with water. Add salt and bring to a boil over high heat. Add noodles and cook 4 minutes. Add carrots and cook 1 minute. Add shrimp and snow peas and cook 2 minutes more. Reserve 1/2 cup pasta cooking water. Drain noodles, shrimp, and vegetables into large colander. Transfer noodle mixture to large bowl.
  • With whisk, beat reserved cooking water into peanut-butter mixture until well blended. Add peanut sauce and chopped cilantro leaves to noodle mixture in bowl and toss until evenly coated.
  • To serve, spoon into 4 large bowls; garnish each serving with a cilantro sprig.

Slow Cooker Apricot Chicken

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Apricot Chicken

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Slow Cooker Apricot Chicken

This chicken dish is so easy to prepare. All you need is a jar of jam, soup mix and salad dressing, to create this sweet and savory meal!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 1 (16 oz.) jar apricot preserves
  • 1 c. (8 oz.) Wishbone Russian dressing
  • 1 packet dry onion soup mix
  • 6 boneless skinless chicken breasts

Instructions

  • In a medium bowl, mix together the preserves, dressing and soup mix. Place chicken in bottom of slow cooker; pour mixture over chicken.
  • Cover and cook on HIGH for 1 hour. Reduce heat to LOW and continue cooking for 3-4 hours.
  • Before serving, cut the chicken into bite-sized pieces. Serve chicken and sauce over rice or cous cous.

Chicken Pho

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Chicken Pho

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Chicken Pho

Our Vietnamese chicken noodle soup is pho-nominal! Top with your choice of seven delicious elements!
Course: Soup
Cuisine: Vietnamese
Servings: 4

Ingredients

BROTH:

  • 2 T. whole coriander seeds
  • 4 whole cloves
  • 2 whole star anise
  • 8 c. chicken stock
  • 1 whole chicken breast (bone in or boneless)
  • 1/2 onion
  • 1 (3-inch) chunk ginger sliced
  • 1 T. granulated sugar
  • 1 T. fish sauce
  • 1 lb. dried rice noodles (about 1/4-inch wide)

ELEMENTS:

  • 2 c. bean sprouts washed and tails pinched off
  • Thai basil, cilantro leaves, and mint sprigs fresh leaves & tender stems
  • 1/2 c. shaved red onions
  • 1/2 lime cut into 4 wedges
  • Sriracha chili sauce
  • hoisin sauce
  • fresh sliced jalapeno peppers

Instructions

  • BROTH: Heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning.
  • In a large pot, add the chicken stock, chicken breast, onion, ginger sugar, fish sauce and toasted spices; bring to a boil.
  • Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
  • Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.
  • Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids. Return broth to the pot.
  • In a separate pot, prepare the noodles according to package directions.
  • Ladle the broth into soup bowls. Divide the shredded chicken breast and the cooked noodles evenly into each bowl.
  • ELEMENTS: Set up an "Element Bar" so each person can customize their own bowl with these ingredients.

Shrimp Spring Rolls

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Shrimp Spring Rolls

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Shrimp Spring Rolls

Fresh spring rolls filled with shrimp, veggies, and rice noodles. Serve with our sweet orange dipping sauce, Enjoy!
Course: Appetizers
Cuisine: Chinese
Servings: 3

Ingredients

SHRIMP SPRING ROLLS:

  • 6 spring roll skins (Banh Trang brand)
  • 12 med. shrimp cooked, peeled and deveined
  • fresh cilantro leaves
  • 1 carrot grated
  • 1 cucumber peeled, seeded and cut into matchsticks
  • 1/4 lb. cellophane noodles cooked and cooled***
  • 1 avocado slices, tossed w/ lime juice to prevent browning
  • fresh basil leaves

ORANGE DIPPING SAUCE:

  • 1/4 c. soy sauce
  • 5 T. orange marmalade
  • 2 T. rice vinegar
  • 1 T. scallions thinly sliced
  • 1 T. cilantro chopped

Instructions

  • The key is to prepare everything in advance and assemble just before serving.
  • Prepare all vegetables and arrange them in an assembly line.
  • Meanwhile, cook noodles according to package directions, drain, and cool.
  • Pour hot water into a pie plate. Completely submerge one skin at a time in the water, let it sit for about a minute, then remove to a cutting board. Dab with a paper towel to remove excess moisture.
  • Starting at the end closest to you, make a row from left to right, alternating two shrimp with cilantro leaves. Top with grated carrot, followed by slices of the cucumber, then some noodles, finally the avocado slices and finish with a leaf of basil.
  • Roll the skin, again from the end closest to you halfway, begin to bring in the edges of the roll to make a secure package. Roll it as tight as you can, being careful to not break the delicate skin. Cut in half at an angle and serve with dipping sauce. You can do these in advance and cover with a damp paper towel. But, they’re best when consumed right away.
  • DIPPING SAUCE: In a medium bowl, whisk together soy sauce, marmalade or preserves, and rice vinegar. Stir in scallions and cilantro, set aside.

Notes

Experiment with different vegetables such as radish and bean sprouts or thin strips of cooked chicken or pork. The key is cutting things in advance into thin strips.
***Cooked Soba or Udon noodles work well too. After cooking and cooling the noodles, toss them with thin strips of scallions and a couple of tablespoons of soy sauce.

Chocolate Chip Turtle Cookies

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Chocolate Chip Turtle Cookies

A decadent chocolate chip cookie topped with caramel drizzle and chopped pecans!
Course: Dessert
Cuisine: American
Servings: 3 dozen cookies

Ingredients

  • 2 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 c. butter softened
  • 2/3 c. granulated sugar
  • 2/3 c. brown sugar packed light
  • 1 tsp. vanilla extract
  • 2 lg. eggs
  • 2 c. milk chocolate chips
  • 14 Kraft caramels
  • 3 T. heavy cream or half and half
  • 1/2 c. pecans chopped

Instructions

  • Preheat oven to 375 degrees. Combine flour, baking soda and salt in a small bowl; set aside.
  • Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.
  • Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  • Microwave caramels and cream in a small bowl, stirring occasionally, until smooth, 1 to 2 minutes. Drizzle caramel over cookies and sprinkle with chopped pecans.