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Turkey, Sun Dried Tomato & Smoked Cheddar Panini with Savory Mayonnaise

Published by: Sarah

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¼ c. Hellmann’s Mayonnaise – NO SUBSTITUTES 1 tsp Fresh Rosemary, minced 1 tsp Fresh Sage, minced 2 tsp Fresh Thyme, minced Salt & Pepper, to taste 2 fresh Sun Dried Tomatoes, NOT oil packed Country White Bread, un-sliced Good Extra Virgin Olive Oil 4 Slices Turkey Breast, flavor of choice (I used sun-dried tomato […]

¼ c. Hellmann’s Mayonnaise – NO SUBSTITUTES
1 tsp Fresh Rosemary, minced
1 tsp Fresh Sage, minced
2 tsp Fresh Thyme, minced
Salt & Pepper, to taste
2 fresh Sun Dried Tomatoes, NOT oil packed
Country White Bread, un-sliced
Good Extra Virgin Olive Oil
4 Slices Turkey Breast, flavor of choice (I used sun-dried tomato turkey breast)
4 Slices Smoked Cheddar Cheese

Combine mayonnaise with herbs, salt & pepper and set aside.
Slice the tomatoes into strips & set aside.
Slice bread on an angle into two ¾” thick slices.
Brush the inside of the bread with the savory mayonnaise.
Layer the bread with turkey, tomato & cheddar and close the sandwich.
Brush the outside of the bread with olive oil.
Grill over medium low heat until cheese is melted & outside is golden.
Serve with extra mayonnaise on the side.

Categories: Recipes

Slow Roasted Orange Glazed Chicken with Rosemary

Published by: Sarah

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This recipe originally came from Allrecipes.com. I reduced the amount of the honey because it was too sweet for my family. If you wish to try the original use 1 c. honey. BEGIN 1 DAY AHEAD One (3-4#) Whole Chicken 1 T Salt 2 Lg. Naval Oranges, zested then juiced* 1 c. TOTAL Orange Juice […]

This recipe originally came from Allrecipes.com. I reduced the amount of the honey because it was too sweet for my family. If you wish to try the original use 1 c. honey.

BEGIN 1 DAY AHEAD

One (3-4#) Whole Chicken
1 T Salt
2 Lg. Naval Oranges, zested then juiced*
1 c. TOTAL Orange Juice with Pulp*
1/2 c. Honey
1 stick Unsalted Butter, room temperature
7 sprigs Fresh Rosemary, minced
2-4 cloves Garlic, minced – optional
Fresh Ground Black Pepper, to taste
Cornstarch
Cooked Rice

Remove the giblet bag from the cavity of the chicken.
Remove the backbone of the chicken by cutting down either side of it.
Save the back bone & giblets for stock if desired.
There is a small bone @ the base of the backbone by the neck.
Remove it.
Cut the chicken into 4 pieces: breast with wing (2) & thigh with drum (2)
Dry the chicken pieces with paper towel.
Season the chicken with salt & place in a single layer in a large baking dish.
Whisk together all remaining ingredients except pepper, cornstarch & rice.
Pour over chicken & turn to coat (make sure chicken is skin side down).
Cover & refrigerate overnight.
Remove from fridge 45 minutes prior to cooking.
Preheat oven to 400°.
Turn chicken pieces over so they are skin side up.
Season with fresh cracked pepper to taste.
Roast uncovered for 40 minutes.
Reduce heat to 350°, cover tightly with foil & bake another 80 minutes.
Remove foil & check temperature in the thickest part of the breast with meat thermometer (it should read 165° F).
If a darker skin is desired, broil on HI 4” from heat until golden & crispy.
Strain the pan juices into a sauce pan & turn the heat to medium high.
Make a cornstarch “slurry” with water & whisk into juices to make a sauce for rice.

Categories: Recipes

Chicken with Rosemary & Fennel

Published by: Sarah

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This recipe is so simple but full of flavor. While the original recipe calls for a “seasoned” cast iron skillet, it isn’t necessary to use one (as you will see by the method). 1 whole Chicken, split in half – back bone removed 1 tsp. Fennel Seed 1 T fresh Rosemary EVOO Salt & Pepper 2 Carrots […]

This recipe is so simple but full of flavor. While the original recipe calls for a “seasoned” cast iron skillet, it isn’t necessary to use one (as you will see by the method).

1 whole Chicken, split in half – back bone removed
1 tsp. Fennel Seed
1 T fresh Rosemary
EVOO
Salt & Pepper
2 Carrots
1 lg. Shallot
4 Fingerling Potatoes
Preheat oven to 350°.
Crush the fennel seeds with the side of a knife.
Finely chop the rosemary.
Cut the carrots & potatoes into even sized pieces.
Cut the shallot into quarters.
Set veggies aside.
Heat an oven proof skillet with oil (cast iron is preferred).
Season the skin side of the chicken with oil, salt pepper, ½ the fennel & rosemary.
When skillet is hot, lay chicken skin side down in pan.
Season the underside of the chicken the same as the skin side.
When nicely seared & skin browned, turn.
Add the veggies & place in the oven.
Bake 1 hour & 15 minutes.

Categories: Recipes

Perfect Ribeye Roast Beef

Published by: Sarah

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Recently my local Market Basket store had a massive sale to commemorate the opening of other new stores. Among several other items, bone-in Rib eye steaks & roasts were on sale @ $4.99 a lb. Needless to say I stocked up. I made this roast beef & it came out a perfect medium rare. I hope you […]

Begin 1 day ahead.

5 cloves Garlic
3 sprigs Fresh Rosemary
7 sprigs Fresh Thyme, divided
1/2 c. Olive Oil
1 T Worcestershire
Salt & Pepper to taste
One 4# bone-in Rib Eye Roast
3 Sweet Onions, peeled & quartered
5 Carrots, rough cut
3 fresh Bay Leaves
1 c. Red Wine
1 (15 oz.) can Beef Stock

In a mini food processor, zap the garlic, rosemary, 3 sprigs thyme, oil, Worcestershire, salt & pepper.
Place the roast on plastic wrap & slather the garlic mixture all over the meat.
Wrap tightly in the plastic wrap & refrigerate over night.
Remove the roast from the refrigerator 45 minutes before cooking.
Preheat oven to 425°.
Line the bottom of a roasting pan with heavy foil.
Make a bed with the onion & carrots.
Place the remaining thyme sprigs & bay leaf on the veggies.
Remove the plastic wrap from the meat & place on the veggie bed.
Pour the liquids around the meat.
Bake 20 minutes.
Reduce the heat to 375°.
Bake 1 hour & 20 minutes.
Remove from the oven, place on a carving board & tent with foil.
Let rest 20 minutes before carving.
Make a sauce by reducing the pan juices.
You may thicken the sauce with a cornstarch “slurry” & finish with 2 T butter for smoothness.

Categories: Recipes

Hearty Mushroom Sauce

Published by: Sarah

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This hearty sauce will please even the most steadfast carnivor. 4 oz. Dried Porcini Mushrooms 3 lg. Portabella Mushroom Caps EVOO ½ lb. Shitaki Mushrooms, stems removed & sliced 2 cloves Garlic, sliced 2 T fresh Rosemary, minced ½ – ¾ c. Red Wine 1 (28 oz.) can Crushed Tomatoes Salt & Pepper Cooked Pasta […]

This hearty sauce will please even the most steadfast carnivor.

4 oz. Dried Porcini Mushrooms
3 lg. Portabella Mushroom Caps
EVOO
½ lb. Shitaki Mushrooms, stems removed & sliced
2 cloves Garlic, sliced
2 T fresh Rosemary, minced
½ – ¾ c. Red Wine
1 (28 oz.) can Crushed Tomatoes
Salt & Pepper
Cooked Pasta of Choice
Romano Cheese

Place dried porcinis in 2 c. hot water & warm on stove. DO NOT BOIL!
Heat a grill pan over medium hi heat.
Brush with EVOO.
Grill portabella caps top side down first.
When portabella are turned season with salt & pepper.
Heat EVOO in a large skillet with the garlic.
Add the Shitaki’s & cook about 8 minutes.
Season with salt & pepper.
When portabella are cooked, remove & slice.
Add to skillet.
Add rosemary & season with salt & pepper.
Add the red wine & cook a few minutes.
Slice reconstituted porcinis & add to skillet.
Add ¾ c. reconstituted water & crushed tomatoes.
Serve this sauce over cooked pasta of choice & top with Romano cheese.

You can make this ahead & refrigerate or freeze until ready to use.

Categories: Recipes

Sweet Sausage Bolognese

Published by: Sarah

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This is an all day sauce – but most definitely worth the outcome! EVOO 2 Carrot, diced 2 rib Celery, diced 2 Leeks, diced (may sub onion) 3 gloves Garlic, smashed 2# Ground Sweet Sausage 2 T Tomato Paste 1½ c. Red Wine 3 Bay Leaf 5 sprigs fresh Thyme, tied 2 sprigs Rosemary, minced […]

This is an all day sauce – but most definitely worth the outcome!

EVOO
2 Carrot, diced
2 rib Celery, diced
2 Leeks, diced (may sub onion)
3 gloves Garlic, smashed
2# Ground Sweet Sausage
2 T Tomato Paste
1½ c. Red Wine
3 Bay Leaf
5 sprigs fresh Thyme, tied
2 sprigs Rosemary, minced
3 c. Chicken Stock
2 c. Water
1 (15 oz. can) Beef Broth
1 (28 oz. can) Crushed Tomatoes, preferrably San Marzano
2 T Sugar
Dried Italian Seasoning, to taste
Salt & Pepper to taste
Cooked Pasta of Choice
Asiago Cheese, freshly grated

Sauté the veggies in EVOO until tender.
Season with salt & pepper.
Add the meat & cook until browned.
Season with salt.
Stir in the tomato paste & cook 1 minute.
Add the wine, bay, thyme & rosemary.
Stir to combine.
Allow wine to reduce by half.
Combine chicken stock & water.
**Add enough stock/water mixture to just cover meat.
Simmer over medium low heat until 90% of the liquid has cooked down.
**Repeat until stock/water & beef broth are used up.
– THIS IS A VERY LONG PROCESS BUT BUILDS FLAVOR – BE PATIENT!
Remove the bay leaves & thyme bundle.
Add the tomatoes, stir & let simmer on low for 30 minutes stirring occasionally .
Finish with sugar & as much dried seasoning as you like.
Serve over cooked pasta of choice with a fresh grating of Asiago cheese.

Categories: Recipes

Rosemary Chicken Panini with Sun Dried Tomato Aioli

Published by: Sarah

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If you have recently visited the 99 Restaurant (and by recently, I mean in the past year), you may have seen a panini very much like this on their menu. Why similar you ask? Well, this is my version of their panini & it’s pretty darn close! 1 # Chicken Tenders Rosemary & Garlic Infused Olive […]

1 # Chicken Tenders
Rosemary & Garlic Infused Olive Oil**
Salt & Pepper
3 lg. White Onions, thinly sliced (preferably on a mandolin)
3 T Butter
Extra Virgin Olive Oil
Oil Packed Sun Dried Tomatoes
Mayonnaise (recommend Hellmann’s)
8 Fresh Basil Leaves
Fresh Mozzarella, thinly sliced
Crusty Artisan Bread

Place tenders in a Ziploc bag.
Drizzle with infused oil & season with salt & pepper.
Roll up to remove all the air & seal the bag.
Squish to get oil all into meat.
Let stand at room temperature while preparing the other ingredients.
In a large skillet over medium high heat, melt the butter & add3 T olive oil.
Add the onions & stir to combine.
When they start to sweat & soften, turn heat down to medium low.
Season with salt & pepper.
Cook until golden brown & caramelized (should take about 45 minutes) – BE CAREFUL NOT TO BURN!
WHILE ONIONS ARE COOKING:
In a mini food processor, combine half the jar of tomatoes with the oil, about ½ c. mayonnaise & 2 basil leaves.
Process until smooth.
Refrigerate to combine the flavors.
When onions are done, set aside while cooking chicken.
Heat a gill pan or skillet to medium high heat.
Add the chicken & cook for about 3-4 minutes each side (check fattest part for doneness).
Cut your bread into 1/2” thick slices.
Brush outsides of the bread with oil & insides with a generous slather of aioli.
Layer each sandwich with chicken, , caramelized onions 2 basil leaves & mozzarella.
Cook in a Panini press 5 minutes or on a grill pan weighting the top ( be surer to turn half way through when using a grill pan).

NOTE: You don’t need to spend a lot of money on infused oils. Please search under “Tips” for flavored oil to learn how!

Categories: Recipes

Green Beans Provencale

Published by: Sarah

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1# Fresh Green Beans, trimmed 4 Scallions, sliced 2 T Shallots, minced 4 cloves Garlic, minced 2 tsp. Fresh Rosemary, minced** 1 T Olive Oil 1 1/2 c. Grape Tomatoes, halved Salt & Pepper to taste 2 T fresh Basil, chiffonade*** Blanch beans in boiling water for 1-2 minutes then shock in ice water. Saute […]

1# Fresh Green Beans, trimmed
4 Scallions, sliced
2 T Shallots, minced
4 cloves Garlic, minced
2 tsp. Fresh Rosemary, minced**
1 T Olive Oil
1 1/2 c. Grape Tomatoes, halved
Salt & Pepper to taste
2 T fresh Basil, chiffonade***

Blanch beans in boiling water for 1-2 minutes then shock in ice water.
Saute scallions, shallot, garlic & rosemary** in oil until softened.
Allow to cool slightly.
Add the tomatoes and beans & toss to coat.
Season with salt & pepper.
Place on a platter or in a bowl & garnish with basil chiffonade.
Serve room temperature.

** You may substitute dried “Provencale Herbs.” Crush 1 tsp. in with the salt & pepper.

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

Categories: Recipes

Perfect Rack of Lamb

Published by: Sarah

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When I introduced my best friend, Corey, to rack of lamb, it became weekly menu indulgence. This is the recipe she & I love. 2 T Dijon Mustard 1 sprig Rosemary, minced Handful Flat Leaf Parsley, minced 3 cloves Garlic, chopped Kosher Salt Black Pepper 3 T Olive Oil 1 Rack of Lamb, Frenched & trimmed […]

When I introduced my best friend, Corey, to rack of lamb, it became weekly menu indulgence. This is the recipe she & I love.

2 T Dijon Mustard
1 sprig Rosemary, minced
Handful Flat Leaf Parsley, minced
3 cloves Garlic, chopped
Kosher Salt
Black Pepper
3 T Olive Oil
1 Rack of Lamb, Frenched & trimmed

Combine mustard, rosemary, parsley, garlic, salt, pepper & oil in a bowl.
Whisk together to combine.
Rub all over the meat.
Place on a baking sheet & let stand @ room temperature for 30 minutes.
Preheat oven to 400 degrees.
Bake for 25 minutes for a perfect rare (red warm center)**
Remove & tent with foil.
Allow to rest 10 minutes.
Slice & serve.

**NOTE: Increase the cooking time by 5 minutes for desired temperature (30 minutes for medium rare, 35 minutes for medium etc.)

Categories: Recipes

Prosciutto Wrapped Chicken with Bay

Published by: Sarah

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This recipe is from Rachel Ray & is to die for!! She used bacon instead of proscuitto. I just wanted to lighten the fat content. Skinless Chicken Legs & Thighs, 4 each 1 Fresno Chili**, seeded & chopped 2 T Fresh Thyme, chopped 2 sprigs Fresh Rosemary, chopped 4 cloves Garlic, chopped ½ c. Good […]

This recipe is from Rachel Ray & is to die for!! She used bacon instead of proscuitto. I just wanted to lighten the fat content.

Skinless Chicken Legs & Thighs, 4 each
1 Fresno Chili**, seeded & chopped
2 T Fresh Thyme, chopped
2 sprigs Fresh Rosemary, chopped
4 cloves Garlic, chopped
½ c. Good EVOO
Salt & Pepper
8 Fresh Bay Leaves
8 slices Prosciutto, cut in 1/8″ slices

Combine the chili, thyme, rosemary, garlic, EVOO, salt & pepper in a large bowl.
Add the chicken & toss well to coat
Cover & marinate the chicken overnight.
Remove from refrigerator 30 minutes prior to cooking.
Preheat oven to 375 degrees.
Place a cooling rack on a baking sheet.
Place a bay leaf on a piece of chicken & wrap with proscuitto.
Place on the rack & repeat with remaining chicken pieces.
Bake for 45 minutes.

** If you cannot find a Fresno Chili, use a good pinch of red pepper flakes.

Categories: Recipes

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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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Turkey, Sun Dried Tomato & Smoked Cheddar Panini with Savory Mayonnaise

Slow Roasted Orange Glazed Chicken with Rosemary

Chicken with Rosemary & Fennel

Perfect Ribeye Roast Beef

Hearty Mushroom Sauce

Sweet Sausage Bolognese

Rosemary Chicken Panini with Sun Dried Tomato Aioli

Green Beans Provencale

Perfect Rack of Lamb

Prosciutto Wrapped Chicken with Bay

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