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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Herb Roasted Cornish Game Hens

Published by: Sarah

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comments:
  • Sep
  • 27

This is a basic, but still flavorful recipe. It is elegant enough for guests & simple enough for a weeknight supper. 2 Cornish Hens, giblets removed & washed 1 stick Butter or Margarine, softened 1 tsp. fresh minced Rosemary 2 tsp. fresh minced Thyme Leaves Salt & Fresh Black Pepper Combine the butter & herbs. Season with […]

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This is a basic, but still flavorful recipe. It is elegant enough for guests & simple enough for a weeknight supper.

2 Cornish Hens, giblets removed & washed
1 stick Butter or Margarine, softened
1 tsp. fresh minced Rosemary
2 tsp. fresh minced Thyme Leaves
Salt & Fresh Black Pepper

Combine the butter & herbs.
Season with salt & pepper
Place the “compound butter” in plastic wrap and roll into a log.
Twist the ends & refrigerate 30 minutes.
Preheat oven to 375°.
Cut the hens in half.
Loosen the skin from the breast & leg.
Cut the butter in 8 disks & then cut the disks in half (16 pieces).
Put a piece of butter between the skin & meat of the leg & breast meat for each hen half.
Spread the rest of the butter on the outside of the hens.
Season hens with salt & pepper.
Place on a baking sheet with a small lip.
Roast 40 minutes or until internal temp is 165°.
Remove & cover with foil.
Let rest 10 minutes before serving.

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Braised Curried Chicken

Published by: Sarah

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comments:
  • Feb
  • 6

  1 cut up Fryer Chicken Salt & Pepper EVOO 1 Shallot, chopped 2 cloves Garlic, chopped ¼ c Brandy 1 T Curry Powder 2 c. Heavy Cream (may sub in fat free half & half) ½ bag Egg Noodles 10 Green Grapes 2 T Dijon Mustard Fresh Dill, chopped Season chicken with salt & […]

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1 cut up Fryer Chicken
Salt & Pepper
EVOO
1 Shallot, chopped
2 cloves Garlic, chopped
¼ c Brandy
1 T Curry Powder
2 c. Heavy Cream (may sub in fat free half & half)
½ bag Egg Noodles
10 Green Grapes
2 T Dijon Mustard
Fresh Dill, chopped

Season chicken with salt & pepper.
Heat EVOO in a Dutch oven.
Brown chicken & remove.
Add the shallot & garlic (add more EVOO if needed).
Cook & stir until translucent.
Add curry powder & stir.
Deglaze with brandy.
Return chicken & add heavy cream (or half & half).
Cover & simmer 20 minutes.
Add noodles and grapes & stir.
Cover & cook another 10 minutes or until noodles are cooked.
Finish with Dijon & dill.

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Chicken Cordon Bleu with Basil Cream Sauce

Published by: Sarah

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comments:
  • Dec
  • 4

4 Chicken Cutlets, pounded thin Filling 2 Oz. Cream Cheese, softened ½ C. Cheddar Cheese 2 T. Parmesan, finely grated ½ tsp Dried Oregano ¼ tsp Fresh Sage, chopped 2 Slices Baby Swiss, cut in half 2 Slices of Maple Ham, cut in half Shake and Bake coating mix, original Preheat oven to 375°. Combine […]

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4 Chicken Cutlets, pounded thin

Filling
2 Oz. Cream Cheese, softened
½ C. Cheddar Cheese
2 T. Parmesan, finely grated
½ tsp Dried Oregano
¼ tsp Fresh Sage, chopped
2 Slices Baby Swiss, cut in half
2 Slices of Maple Ham, cut in half
Shake and Bake coating mix, original

Preheat oven to 375°.
Combine cream cheese, cheddar, parmesan, oregano & sage.
Place ½ slice of ham on each pounded chicken cutlet. 
Place ½ slice of Swiss in center of each ham slice. 
Spoon ¼ of filling mixture in center of each piece of chicken. 
Roll up and secure with a toothpick if necessary.
Roll in Shake and Bake coating mix. 
Place seam side down in baking dish. 
Bake for 15 min.
Meanwhile make the sauce (below)
Remove from oven & serve with sauce

Basil Cream Sauce
1 pt. Heavy Cream.
Pinch Salt
Fresh Ground Black Pepper, to taste
2 T Dried Basil, crushed
5 Fresh Basil Leaves, chiffonade**

In a shallow skillet bring cream to a boil over high heat.
Reduce heat to medium low & season with salt.
Simmer until cream has reduced by half whisking occasionally.
 ***season with fresh ground pepper half way through reduction.
Whisk in dried basil & let stand for 5 minutes.
Whisk sauce together & drizzle over chicken.
Garnish with fresh basil chiffonade.

**To chiffonade basil, stack the leaves & roll like a cigar. Slice to make ribbons.

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Traditional Bread Stuffing

Published by: Sarah

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comments:
  • Nov
  • 10

I love “Pepperidge Farm” stuffing, but not all the sodium that comes with it. So, I looked at the ingredients & came up with this recipe. I tasted them side by side & could NOT tell the difference! This is also a great make ahead recipe as well as freezer friendly. It is written in, what I call, “easy preparation mode.” Just be […]

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I love “Pepperidge Farm” stuffing, but not all the sodium that comes with it. So, I looked at the ingredients & came up with this recipe. I tasted them side by side & could NOT tell the difference! This is also a great make ahead recipe as well as freezer friendly. It is written in, what I call, “easy preparation mode.” Just be sure to have all the ingredients before starting.

Preheat oven to 400 degrees.

In a small bowl combine & set aside:
 ½ tsp Onion Powder
 2 tsp Dried Thyme
 1 tsp Dried Rosemary
 1 tsp Dried Marjoram
 2 tsp Dried Parsley
 3 T Dried Minced Onion
 2 Dash Celery Salt
 ½ tsp Salt
 1½ tsp Fresh Ground Black Pepper

Chop & set aside:
 1½ T Fresh Sage
 ½ – ¾ c. Flat Leaf Parsley

Cube:
 2 loaves Stuffing Bread (or thick sliced bread)

Place bread on a sheet pan & bake until golden brown.
Remove & let cool.
Place in a large mixing bowl.

Melt:
 
1 stick Butter

Sauté in until softened:
 1 Lg. Onion, diced
 2 Stalk Celery, diced
 2 Clove Garlic, minced

Remove from heat, add fresh herbs & seasonings.
Stir well to combine.
Add to bread cubes & mix well.
Allow to cool before stuffing bird. ** 
Place extra in a buttered baking dish & bake @ 350 for 30 minutes.

** NOTE: If not stuffing a bird, add a little chicken stock to your stuffing. And, PLEASE, make your own. Just search “stock.” Or, if you must use store bought, use a low sodium brand 🙂

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