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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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Classic Wedge Salad

Published by: Sarah

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  • Feb
  • 8

For the Dressing 1-1/2 pounds crumbled blue cheese 3/4 cup and 1 teaspoon sour cream 1 cup and 1 tablespoon buttermilk 1-1/2 cups and 1 tablespoon mayonnaise 3/4 cup and 1 teaspoon red wine vinegar 3 tablespoons and 1/4 teaspoon extra-virgin olive oil 1/4 cup and 2 teaspoons white sugar 3 cloves garlic, minced ground […]

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For the Dressing
1-1/2 pounds crumbled blue cheese
3/4 cup and 1 teaspoon sour cream
1 cup and 1 tablespoon buttermilk
1-1/2 cups and 1 tablespoon mayonnaise
3/4 cup and 1 teaspoon red wine vinegar
3 tablespoons and 1/4 teaspoon extra-virgin olive oil
1/4 cup and 2 teaspoons white sugar
3 cloves garlic, minced
ground black pepper to taste

Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a blender.
Blend well & chill until serving.

To Assemble the Salad
3 heads iceberg lettuce, cut into 8 wedges
32 grape tomatoes, halved
3 small red onion, thinly sliced
1-1/2 pounds crumbled blue cheese
8 slices cooked bacon, crumbled

Build the salad by placing 1 lettuce wedge on each of 8 plates.
Drizzle equal amounts of dressing over each wedge.
Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.
Top with bacon & serve.

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Apple & Bacon Grilled Cheese

Published by: Sarah

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  • Mar
  • 17

2 T Apple Butter 2 T Honey 2 T Grain Mustard 1 Apple, thinly sliced & skin on 4 slices Thick Hickory Smoked Bacon, cooked to crisp in the oven Good Sharp Cheddar, sliced thin A good loaf of dense Bakery Bread, sliced ½” thick (16 slices) Combine the apple butter, honey & mustard. Set […]

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2 T Apple Butter
2 T Honey
2 T Grain Mustard
1 Apple, thinly sliced & skin on
4 slices Thick Hickory Smoked Bacon, cooked to crisp in the oven
Good Sharp Cheddar, sliced thin
A good loaf of dense Bakery Bread, sliced ½” thick (16 slices)

Combine the apple butter, honey & mustard.
Set aside.
Spread the inside of each slice of bread with the apple honey mustard.
Build sandwich as follows: Cheese, 2 bacon slices, 2-3 apple slices & more cheese.
Close & butter both of the outsides of bread.
Place on a griddle or in a Panini press.
Cook until cheese is well melted.

Serve with “Celery Root Soup”

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Broccoli Salad

Published by: Sarah

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comments:
  • Feb
  • 22

I recently went to a party where I was reminded of this wonderful salad & requested the recipe. After getting no response, I tinkered in my kitchen & came up with this. 1 Lg. head Broccoli Crown ** 2 Shallots, minced ½ c. Mayonnaise ¼ c. Fine Sugar or Honey ¼ c. Seasoned Rice Vinegar Pinch […]

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I recently went to a party where I was reminded of this wonderful salad & requested the recipe. After getting no response, I tinkered in my kitchen & came up with this.

1 Lg. head Broccoli Crown **
2 Shallots, minced
½ c. Mayonnaise
¼ c. Fine Sugar or Honey
¼ c. Seasoned Rice Vinegar
Pinch Salt
3 slices Pre-Cooked Bacon
1/3 c. Raisins
1/3 c. sliced Almonds, toasted

Cut the broccoli into bite size pieces (including the stems).
Put the stems into a bowl with the shallots.
Blanch the broccoli flowerets in boiling water for 30 seconds.
Immediately shock the broccoli in an ice bath.
Drain & towel dry.
Add to the bowl with shallots.
Microwave the bacon until crisp 30 seconds to 1 minute.
Whisk together mayo, vinegar, sugar (or honey) & salt until smooth.
Pour over broccoli.
Crumble the bacon into the bowl & add the raisins.
Stir to combine.
Refrigerate 1 hour.
Just before serving add the almonds.

 ** The crowns are a close cut with no long stem. The stems referred to in the recipe are from the “spear” part of the cuts.  Feel free to change it up by adding grapes instead of or along with the raisins – sunflower seeds or even toasted walnuts instead of the almonds.

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Jalapeno Popper Mac-n-Cheese

Published by: Sarah

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comments:
  • Feb
  • 17

I saw Rachael Ray make this on her show in January 2012. This is my variation of her recipe. 1 box Elbow Macaroni, cooked per pkg. directions 4 T Butter 1 Onion, chopped 3 Fresno Chili Peppers, seeded & chopped 2 Jalapeno Peppers, seeded & chopped 4 cloves Garlic, grated 3 T Flour 2 c. […]

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I saw Rachael Ray make this on her show in January 2012. This is my variation of her recipe.

1 box Elbow Macaroni, cooked per pkg. directions
4 T Butter
1 Onion, chopped
3 Fresno Chili Peppers, seeded & chopped
2 Jalapeno Peppers, seeded & chopped
4 cloves Garlic, grated
3 T Flour
2 c. Half & Half
8 oz. Cream Cheese
2 c. Cheddar Cheese, grated
Center Cut Hickory Smoked Bacon

Saute onion, chili’s & garlic in butter until softened.
Stir in the flour & cook 3 minutes.
Add half & half and stir to thicken.
Add the cheeses & stir to melt.
Pour the sauce over the cooked macaroni & stir.
Place in a baking dish & top with slices of bacon.
Broil 4″ from heat source until bacon is crisp.

Variation: For this version use orzo pasta: Preheat oven to 400°. Seed & de-rib halved red, yellow or orange bell peppers. Steam the peppers for 5 minutes. Stuff steamed peppers with prepared mac-n-cheese, top with bacon &  Bake 10 minutes. Turn the oven to broil & cook until bacon is crisp.

 

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Warm Winter Salad with Bacon Dressing

Published by: Sarah

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comments:
  • Jan
  • 13

This is called a “warm” salad because the eggs are incorporated immediately after cooking. Enjoy & keep warm! For the Dressing: 1 c. Sour Cream 1 c. Mayonnaise 6 sliced Bacon, cooked crisp 1 Lemon, zested & juiced 4 oz. Gorgonzola Crumbles Salt & Pepper Combine all ingredients & set aside. For the Salad & to […]

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This is called a “warm” salad because the eggs are incorporated immediately after cooking. Enjoy & keep warm!

For the Dressing:
1 c. Sour Cream
1 c. Mayonnaise
6 sliced Bacon, cooked crisp
1 Lemon, zested & juiced
4 oz. Gorgonzola Crumbles
Salt & Pepper

Combine all ingredients & set aside.

For the Salad & to Serve:
3 Hard Boiled Eggs, chopped
2 heads Romaine, chopped
1 English Cucumber, chopped
1 sm. Red Onion, sliced
1 lg. rib Celery, chopped

Layer first 4 ingredients in order listed into a large clear salad bowl with eggs on the bottom.
Add dressing & top with celery.
Present to your guests, then toss in dressing.

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Clams Casino

Published by: Sarah

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  • Dec
  • 25

For the Casino Butter 1 Stick Butter, softened ¼ C Green Bell Pepper, chopped & patted dry with paper towels 1 T Pimento, chopped 1 T Shallot, chopped 2 T Parsley, chopped 1 T Lemon Juice Salt & White Pepper to taste Combine all ingredients. Place on plastic wrap & roll into a log. Refrigerate […]

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For the Casino Butter
1 Stick Butter, softened
¼ C Green Bell Pepper, chopped & patted dry with paper towels
1 T Pimento, chopped
1 T Shallot, chopped
2 T Parsley, chopped
1 T Lemon Juice
Salt & White Pepper to taste

Combine all ingredients.
Place on plastic wrap & roll into a log.
Refrigerate until firm (about 30-40 minutes).

For the Clams
6# Little Neck Clams
Center Cut Hickory Bacon, cut into small pieces
Seasoned Bread Crumbs

Preheat oven to 350 degrees.
Shuck the clams & loosen the meat from the shell.
Place on a baking sheet.
Slice the butter into thin rounds.
Place a pat of butter onto each clam & sprinkle with bread crumbs.
Top with a small piece of bacon.
Bake for 12 minutes.
Serve immediately.

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Chicken Casino

Published by: Sarah

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comments:
  • Dec
  • 15

This is a great way to use the leftover butter from Clams Casino. It really is delicious! 4 Boneless Chicken Breast 4 Strips Center Cut Bacon (pre-cooked is fine)  4 Slices Swiss Cheese Casino Butter 1 stick Butter, softened ¼ c. Green Bell Pepper, chopped & patted dry with paper towels 1 T Pimento, chopped 1 T Shallot, […]

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This is a great way to use the leftover butter from Clams Casino. It really is delicious!

4 Boneless Chicken Breast
4 Strips Center Cut Bacon (pre-cooked is fine) 
4 Slices Swiss Cheese

Casino Butter
1 stick Butter, softened
¼ c. Green Bell Pepper, chopped & patted dry with paper towels
1 T Pimento, chopped
1 T Shallot, chopped
2 T Parsley, chopped
1 T Lemon Juice
Salt & White Pepper to taste

Combine all ingredients for the casino butter & mix well.
Spoon onto plastic wrap and shape into log. 
Chill 30 minutes to 1 hour. 
Meanwhile preheat oven to 350°.
Pound breast halves to 1/4” thick.  
Cook bacon & drain on paper towels. 
Break bacon slices in half. 
Cut butter into 4 equal “oblong” pieces. 
Place 2 pieces of bacon in center of chicken breast & top with 1 piece of casino butter. 
Close chicken around filling. 
Place seam side down in a baking dish. 
Repeat with remaining 3 breast halves. 
Bake 20 minutes. 
Remove from oven and top with cheese. 
Broil until cheese is bubbly.
Serve immediately with pan drippings on the side.

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Cheddar Corn Chowder

Published by: Sarah

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comments:
  • Nov
  • 5

This chowder is highly requested by my daughter during the colder months. If she had her way it would be in the fridge 24/7! 3 Strips Hickory Smoked Bacon (you may substitute turkey bacon or olive oil for a lower fat version) 1 c. Yellow Onion, diced 2 T Flour 1 tsp Turmeric Salt & […]

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This chowder is highly requested by my daughter during the colder months. If she had her way it would be in the fridge 24/7!

3 Strips Hickory Smoked Bacon (you may substitute turkey bacon or olive oil for a lower fat version)
1 c. Yellow Onion, diced
2 T Flour
1 tsp Turmeric
Salt & Pepper to taste
1 Sm. Yucan Gold Potato, diced
3½ c. Chicken Stock
5 Ears Fresh Corn, shucked & kernels removed from the cob**
½ c. Sharp Cheddar Cheese, shredded
¾ c. Heavy Cream

Cut the bacon into 1” pieces & put into a soup pot.
Cook over medium heat until fat is rendered & bacon crisp.
Drain bacon on paper towels & set aside.
Immediately add the onion to pot & sauté until translucent.
Stir in flour & turmeric. NOTE: It will be clumpy.
Season onion mixture with salt & pepper.
Add chicken stock & diced potatoes.
Bring to a boil over high heat.
Reduce heat to medium – medium/low & simmer until potatoes are fork tender (about 15 minutes).
Add the corn & cheese.
Stir to melt cheese.
Add the cream and heat through stirring constantly.
Crumble the bacon.
Add reserved bacon just before serving.

** You may substitute 2 (11 oz.) cans vacuum packed corn if desired.

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