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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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Alfredo Florentine with Chicken & Roasted Red Peppers

Published by: Sarah

  • Aug
  • 14

creamy-seafood-alfredo (427x640)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

1 pkg.  Perdu Perfect Portions Chicken Breast
2 c. Heavy Cream
1 – 2 c. Half & Half
1 c. GOOD Parmesan Cheese (off the block NOT from a can)
3/4 c. Shredded Mozzarella
1 bag Express Mix Spinach and Arugula Blend
1 jar Roasted Red Peppers, drained and cut into strips
Salt & Pepper
Garlic Infused Olive Oil
1# Cooked Fettuccine or Linguine

In a heavy saucier or pan heat the cream to boiling.
Stir often until reduced by half.
Add 1 c. half and half and reduce for about 5 minutes.
Add all the cheeses and season with a lot of fresh ground black pepper.
Add the bag of greens and stir to wilt.
Remove from heat and set aside.

Season the chicken with salt & pepper.
Heat 3-4 T oil in a large skillet.
Cook chicken 5 minutes each side or until just cooked through.
Place on a platter to rest.

Bring the sauce back up to a low simmer and add the pasta.
Toss with tongs to blend.
Place pasta on a large serving platter.
Slice the chicken and fan over pasta.
Top with sliced peppers and serve.

NOTE: You can sub in shrimp for the chicken!!

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F3: Did You Know…….

Published by: Sarah

  • Aug
  • 1

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… “Galumpkie” means Stuffed Cabbage in Polish?

… Placing a wooden spoon across the top of a pot of boiling water will prevent it from boiling over?

… “Churro” is Mexican dried dough and is usually served with chocolate sauce?

… Adding corn syrup to melting chocolate keeps it shiny?

… Frozen French fries are flashed cooked twice to maintain their crispness?

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J2: Did You Know…….

Published by: Sarah

  • Aug
  • 15

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… A garnish on a plate can make all the difference to the consumer?

… Watermelons require a male & female to grow?  I DIDN’T KNOW THIS!!

… Traverse City Michigan is the main supplier of black cherries for the USA?

… People think that milk is located in the back of the grocery store to make them walk through the store which in turn makes them pick up more groceries? When in fact the coolers are located closer to the loading bay doors to keep milk fresh!

… Although rosemary is considered an annual herb, if the climate conditions are right, it will grow back?

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I2: Did You Know…….

Published by: Sarah

  • Aug
  • 1

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… Watermelon is a cousin to the cucumber & squash?

… 40° is the ideal temperature to store eggs (even hard-boiled eggs)?

… Many bakery’s use the same dough for different breads: They just shape it differently & give it a different name?

… Most home cooks tend to underbake their food? If a recipe says brown, the writer means BROWN!

… One “personal” watermelon contains 2 gallons of water?

 

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L1: Did You Know…….

Published by: Sarah

  • Aug
  • 15

… Consumers eat an average of 4 million Baby Ruth candy bars per day?

…  In some parts of Greece, baklava with made with hard toasted chick peas instead of nuts?

… A pharmacy owner named his pharmacy  “Dr. Pepper” before asking for Charles Asteron’s daughter in marriage?  He was denied the request!!

… Wonder bread was the 1st sliced bread in America?

… The Baby Ruth candy bar was NOT named after the baseball player, but rather President Roger Cleveland’s daughter whom they called “baby Ruth?”

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K1: Did You Know…….

Published by: Sarah

  • Aug
  • 1

… The Chinese eat 40 million eggs per year?

…Phyllo means “leaf” in Greek?

… Sugar cane didn’t get to the middle East until the 10th & 11th centuries?

…. In 1885, a pharmacist named Charles Asterton created Dr. Pepper?

… 75% of almonds are grown in California’s central region?

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Fig & Chicken Bruschetta

Published by: Sarah

  • Aug
  • 23

As many know, traditional bruschetta is combination of tomatoes, basil, garlic & olive oil served on top of toasted bread. I came up with this recipe for a change of pace. In 2008 I entered it in a local hors d’oeuvre contest & won first place .  I’m hoping you & your guests will love the different levels of flavors as much as the judges did. .

4 Boneless Chicken Breast
1 Jar Vidalia Onion & Fig Sauce**
1 Med. Knob Fresh Ginger, peeled & grated fine
½  –  1 Jar Fig & Ginger Jam**
2 Loaves Rosemary Sourdough Bread, ends cut off & sliced ¼” thick slices
A Good EVOO
¾ – 1 Lb. Horseradish Cheddar Cheese, deli sliced
Chopped Fresh Rosemary for garnish

Whisk together the onion & fig sauce with the ginger.
Place chicken into a Ziploc bag add the sauce.
Squish the bag so all the meat is coated.
Roll up the bag to remove all the air & zip closed.
Marinate the chicken in the fridge for 2 – 3 days (the longer the better).
Preheat oven to 400°.
Preheat grill to medium (about 300°).
Grill chicken to just done turning often.
Let chicken rest.
Place bread slices on cookie sheets & brush with olive oil.
Bake for 8 minutes or until lightly toasted.
Dice the chicken & place in a bowl.
Heat 1 jar of jam in the microwave for 30 seconds & stir.
Add ½ the jar of jam to chicken & mix well.
Remove bread from oven & top each with a slice of cheese.
Return to oven & bake until cheese is melted.
Place chicken mixture on bread & cut into bite size pieces.
Sprinkle with fresh rosemary.
Serve warm or room temperature.

NOTE: Because chicken (and pork) take a long time to absorb any flavoring, I highly recommend marinating for the full duration. Also, ground ginger may be substituted if fresh is unavailable. Whisk 2 level tsp. into fig sauce before adding to the chicken

** The only brand I’ve found for these 2 items is “Stonewall Kitchen.” They can be purchased at most local farm stands or online @ www.Stonewallkitchen.com.

 

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Steak Canape’s

Published by: Sarah

  • Aug
  • 23

I came up with this recipe when I had leftover Spinach Dip & Mesquite Smoked Steak from a rather large gathering. It quickly became a sought after favorite. The above picture shows it served on Crostini’s instead of pumpernickle with Arugula (a wonderful variation). The flavors will blow you away!

1 pkt. Vegetable Soup Mix
1 ½ c. Mayonnaise
1 c. Sour Cream
3 Scallion, sliced thin
One 10 oz. pkg. Frozen Spinach, thawed & squeezed dry
½ Sm. Red Onion, sliced thin
1 Beef Tenderloin Steak, about 6 ounces & 1” thick
25 Slices Dark Pumpernickel  Party Rye Bread

Combine spinach, sour cream, mayonnaise, scallion & soup mix.
Blend well & refrigerate.
Grill steak to medium rare over mesquite charcoal.
Cool 15 minutes.
Slice into thin strips.
Cut each strip to make a 1 ½” long X 1” wide rectangle.
Spread 1 Tbsp spinach mixture on each slice of bread.
Cut each slice in half.
Top with a little onion then a piece of steak.

Yield:  50 Canapé’s

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NN: Did You Know…….

Published by: Sarah

  • Aug
  • 15

… Kiwi fruit can help lower your blood pressure?

… An Aramark Stadium survey found that fans enjoyed concession food 11% more when the home team was winning?

… Little necks, middle necks, top necks & cherry stone clams are all the same hard shell clam? They are just different ages!

… Potatoes are 81-85% water?

… Portuguese immigrants in RI originated the tomato based RI Clam Chowder?

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MM: Did You Know…….

Published by: Sarah

  • Aug
  • 1

… 19th century 3rd shift workers used baked potatoes as hand warmers?

… The word “buffet” means fine flatware & table display?

… Cauliflower, carrots, celery & apples help whiten your teeth? They promote saliva flow which prevents stains.

… The USS Kentucky submarine uses 5000 gallons of coffee on a standard patrol?

… Concessions date back to the time of the Roman gladiators?

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    Sarah prepared an excellent feast for my son's wedding rehearsal dinner aboard a cruise ship. She was easy to work with and made good suggestions for the menu, which had to be packed in coolers to carry on board....

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    My Story

    Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.

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