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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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Chicken & Spinach Risotto

Published by: Sarah

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  • Nov
  • 14

3 strips Hickory Smoked Bacon, cut into 1″ pieces 1 medium Sweet Onion, chopped 2 cloves Garlic, minced ½ c. Arborio Rice 3 c. Chicken Stock, warmed ** Salt & Pepper to taste 3 c. Baby Spinach 2 c. cooked Chicken, cubed Parmigiano Reggiano, freshly grated Saute the bacon to render the fat over medium […]

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3 strips Hickory Smoked Bacon, cut into 1″ pieces
1 medium Sweet Onion, chopped
2 cloves Garlic, minced
½ c. Arborio Rice
3 c. Chicken Stock, warmed **
Salt & Pepper to taste
3 c. Baby Spinach
2 c. cooked Chicken, cubed
Parmigiano Reggiano, freshly grated

Saute the bacon to render the fat over medium high heat.
When bacon is brown and crisp, remove & drain on paper towels.
Immediately add chopped onion.
Saute 2 minutes.
Add garlic and rice and saute until onions are translucent and rice is lightly browned.
Add stock, one ladle at a time, allowing the rice to absorb the liquid and stirring often.
Half way through adding the stock season with salt & pepper.
With the last of the stock add in the spinach.
Stir to wilt and blend it.
Taste for seasoning and tenderness of the rice (it should NOT be firm).
Finish with the chicken and warm through.
Plate and top with crumbled bacon and parmesan cheese to taste.

**NOTE: All of the stock may not be necessary!

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Alfredo Florentine with Chicken & Roasted Red Peppers

Published by: Sarah

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  • Aug
  • 14

                                        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 […]

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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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Burbon Chicken

Published by: Sarah

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  • Feb
  • 8

Begin 1 Day Ahead One 3-4# Whole Chicken, giblets removed 2 Pkgs. McCormick’s Brown Sugar & Bourbon Marinade Mix 1 c. Bourbon 6 dashes White Wine Worcestershire Sauce 2 T Soy Sauce 4 cloves Garlic, minced 4 fresh Bay Leaves Using a sharp knife or scissors, cut down either side of the back bone to […]

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Begin 1 Day Ahead

One 3-4# Whole Chicken, giblets removed
2 Pkgs. McCormick’s Brown Sugar & Bourbon Marinade Mix
1 c. Bourbon
6 dashes White Wine Worcestershire Sauce
2 T Soy Sauce
4 cloves Garlic, minced
4 fresh Bay Leaves
Using a sharp knife or scissors, cut down either side of the back bone to remove it.
Cut the chicken in half & pat dry with paper towels.
Place in an oven safe baking dish skin side up.
Prepare the marinades as directed.
Add remaining ingredients except bay leaves.
Pour over chicken.
Turn chicken to coat & place 2 bay leaves on each chicken half.
Cover tightly with foil & refrigerate overnight.
Remove chicken from the refrigerator 30 minutes before cooking.
Preheat oven to 350°.
Turn chicken to skin side up & recover.
Bake chicken covered for 3 hours.
Remove the chicken to a plate & cover to keep warm.
Pour pan juices into a glass measuring cup.
Let sit 10 minutes for the fat to rise to the top.
Skim the fat into a lg. sauce pan.
Heat on high until boiling.
Whisk in 2-3 heaping T flour & continue to whisk for 1 minute.
Whisk in juices to make gravy.
Whisk in 2 T dark brown sugar & dissolve.
Serve with the chicken.

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Slow Roasted Orange Glazed Chicken with Rosemary

Published by: Sarah

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  • Jan
  • 20

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 […]

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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 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.

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Parmesan Crusted Chicken

Published by: Sarah

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  • Jan
  • 19

Five ingredients is all you’ll need for this delicious no fuss meal. Bon Appetite! 12 Chicken Tenders 1 c. Freshly Grated Parmesan Cheese 1/2 c. Finely Grated Parmesan Cheese (like Kraft in a can) 2 T Olive Oil Basic Marinara (search site for recipe) Cooked Pasta of Choice, optional Combine the cheeses on a plate. […]

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Five ingredients is all you’ll need for this delicious no fuss meal. Bon Appetite!

12 Chicken Tenders
1 c. Freshly Grated Parmesan Cheese
1/2 c. Finely Grated Parmesan Cheese (like Kraft in a can)
2 T Olive Oil
Basic Marinara (search site for recipe)
Cooked Pasta of Choice, optional

Combine the cheeses on a plate.
Heat oil over medium high heat in a large skillet.
Dredge the chicken in the cheese & cook for about 4-5 minutes per side.
Drain on a wire rack.
Serve over pasta lightly tossed with sauce.
Serve extra sauce on the side for dipping.

Yield: 4 servings

 

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Chicken with Mushrooms

Published by: Sarah

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  • Apr
  • 11

1 cup low-sodium chicken broth 1 ounce dried porcini mushrooms Kosher salt 1 pound farfalle pasta 3 tablespoons extra-virgin olive oil 1 large or 2 small shallots, sliced 1 teaspoon freshly ground black pepper One 12-ounce bunch Swiss chard, center stems removed and leaves chopped into 1-inch pieces 1 cup mascarpone cheese, at room temperature […]

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  • 1 cup low-sodium chicken broth
  • 1 ounce dried porcini mushrooms
  • Kosher salt
  • 1 pound farfalle pasta
  • 3 tablespoons extra-virgin olive oil
  • 1 large or 2 small shallots, sliced
  • 1 teaspoon freshly ground black pepper
  • One 12-ounce bunch Swiss chard, center stems removed and leaves chopped into 1-inch pieces
  • 1 cup mascarpone cheese, at room temperature (8 ounces)
  • 2 store-bought rotisserie chicken breasts, diced into 1/2-inch pieces to yield 2 cups of meat
  •  

    Boil the broth and mushrooms over medium-high heat in a small saucepan.
    Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes.
    Remove the mushrooms and coarsely chop.
    Reserve the liquid.
    Bring a large pot of salted water to a boil over high heat.
    Cook the pasta until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
    Drain and reserve about 1 cup pasta water.
    Heat the oil over medium-high heat in a large nonstick saute pan.
    Add the shallots mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper.
    Cook until the shallots are soft, about 3 minutes.
    Add the chard in batches and cook until wilted, about 7 minutes.
    Sprinkle 1 teaspoon salt and the remaining 1/2 teaspoon pepper.
    Remove the pan from the heat and add the mascarpone cheese.
    Stir until the mixture is smooth and creamy.
    Add the mushroom mixture, chicken and the reserved mushroom-cooking liquid to the pasta.
    Add reserved pasta water if necessary.
    Toss until all the ingredients are coated and serve.

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    Fig & Chicken Bruschetta

    Published by: Sarah

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    • 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 […]

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    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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    Chicken with Rosemary & Fennel

    Published by: Sarah

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    • Jun
    • 26

    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 […]

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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
    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.

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    Rosemary Chicken Panini with Sun Dried Tomato Aioli

    Published by: Sarah

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    • Jan
    • 4

    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 […]

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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 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! 

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    Asian Burrito’s

    Published by: Sarah

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    • Jan
    • 4

    This flavorful appetiser (which can also be a main dish) won First Place & the People Choice Award at a local competition in 2006. My son requests it often, but he usually wants it that day. I tell him, “Patients leads to happy taste buds.” Begin 1 day ahead 2 Duck Breasts ** ½ tsp Ground Cinnamon […]

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    This flavorful appetiser (which can also be a main dish) won First Place & the People Choice Award at a local competition in 2006. My son requests it often, but he usually wants it that day. I tell him, “Patients leads to happy taste buds.”

    Begin 1 day ahead
    2 Duck Breasts **
    ½ tsp Ground Cinnamon
    ½ tsp Ground Ginger
    ¼ tsp Ground Nutmeg
    ¼ tsp White Pepper
    1/8 tsp Ground Cloves
    ½ c + 1 T Maple Syrup, divided
    6 Scallions, divided
    ½ c Water
    ½ c Seasoned Rice Vinegar
    ¼ c Soy Sauce
    1 Jar Hoisin Sauce, divided
    1 Pkg. Fajita Size Flour Tortilla’s
    Cornstarch

    Score the skin side of the breasts.
    Combine cinnamon, ginger, nutmeg, white pepper & cloves.
    Rub 1 tsp of seasonings on the meat side of the breasts.
    Combine remaining seasoning with.1 T maple syrup
    Rub into the skins side of the breasts.
    Cut the root ends off 2 scallions & slice in half lengthwise.
    Place scallions on a large piece of plastic wrap cut side up.
    Place breasts meat side down on the scallion & wrap tightly closed.
    Refrigerate over night.

    Preheat a skillet to just smoking.
    Place duck breasts skin side down in the skillet.
    Cook until skin is well browned & drain off the fat.
    Combine maple syrup, water, vinegar & soy sauce.
    Turn breasts over & pour water mixture around meat.
    Cover & cook 15 minutes.
    Remove meat to a platter.
    Reduce the cooking liquid by half over medium high heat.
    Thicken with a mixture of cornstarch & water if desired.
    Remove the skin from the duck, dice meat finely & add ½ the jar of Hoisin sauce.
    Thinly slice remaining 4 scallions.
    Warm tortillas in the microwave for 30 seconds.
    Brush the top half of one tortilla with some Hoisin sauce.
    Fill the center of the tortilla with a little duck & top a few scallions.
    Fold closed like a burrito (sides in first, bottom up & fold over) using the sauce as your “glue” to hold the burrito closed.
    Place under a damp kitchen towel & repeat until meat & scallion are used up.
    Cut in half & serve with sauce reduction on the side.

    **NOTE: By all means substitute boneless skinless chicken thighs for the duck. It’s cheaper & you cannot taste the difference!

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