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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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Grilled Creamery Potatoes

Published by: Sarah

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  • Oct
  • 19

2 T Mayonnaise 1 T Dijon Mustard 1 T Whole Grain or Country Style Mustard 2 T Honey 1/2# Baby Yukon Gold Potatoes Fresh chopped Tarragon, Chives & Parsley for garnish Combine first 4 ingredients and set aside. Par cook potatoes whole in salted, boiling water. Strain and cut in half. Toss with mayonnaise mixture. […]

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2 T Mayonnaise
1 T Dijon Mustard
1 T Whole Grain or Country Style Mustard
2 T Honey
1/2# Baby Yukon Gold Potatoes
Fresh chopped Tarragon, Chives & Parsley for garnish

Combine first 4 ingredients and set aside.
Par cook potatoes whole in salted, boiling water.
Strain and cut in half.
Toss with mayonnaise mixture.
Grill about 5-7 minutes.
Garnish with herbs and serve.

 

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

Published by: Sarah

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  • Feb
  • 8

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 […]

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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 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.

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Steak Canape’s

Published by: Sarah

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  • 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 […]

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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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Broccoli Salad

Published by: Sarah

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  • 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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Roasted Red Pepper Dip

Published by: Sarah

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  • Apr
  • 21

While visiting my friends in sunny Florida, we went on a luncheon cruise on the Saint Johns river.  For the appetizers they served fresh veggies with this dip on the side (along with cheese & crackers). I asked for the recipe & the chef was kind enough to share. So, I’m sharing with you! 1 Red […]

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While visiting my friends in sunny Florida, we went on a luncheon cruise on the Saint Johns river.  For the appetizers they served fresh veggies with this dip on the side (along with cheese & crackers). I asked for the recipe & the chef was kind enough to share. So, I’m sharing with you!

1 Red Bell Pepper, roasted (jared in water is fine)
1/2 c. Good Mayonnaise
2 T Dry Ranch Dressing (I used Hidded Valley)
Fresh Veggies

Combine all in a food proccessor.
Pulse until well blended.
Serve with fresh veggies such as broccoli, cauliflower & carrots

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