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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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Chantilly Cream

Published by: Sarah

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  • Nov
  • 15

2 c. Whipping Cream 1 T Vanilla Extract 1/2 c. Sugar Beat the cream with a hand mixer until slightly thickened. Add the sugar & vanilla. Continue to beat until stiff peaks form. Serve over desserts such as mousse, cheesecake, apple pie or fruit crisps.

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2 c. Whipping Cream
1 T Vanilla Extract
1/2 c. Sugar

Beat the cream with a hand mixer until slightly thickened.
Add the sugar & vanilla.
Continue to beat until stiff peaks form.
Serve over desserts such as mousse, cheesecake, apple pie or fruit crisps.

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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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Easy Spanakopita with Creamy Marinara

Published by: Sarah

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  • Mar
  • 2

For the Spanakopita: 1 (10 oz.) pkg. Frozen Chopped Spinach, thawed & squeezed dry with a clean towel c. Scallions, chopped 1 (8 oz.) container Light Garden Vegetable Cream Cheese, softened 1 c. Feta Cheese, crumbled Fresh Ground Black Pepper Filo Dough Melted Butter Preheat oven to 375 degrees. Combine first 5 ingredients. Mix well. […]

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Spanakopita AppFor the Spanakopita:

1 (10 oz.) pkg. Frozen Chopped Spinach, thawed & squeezed dry with a clean towel
c. Scallions, chopped
1 (8 oz.) container Light Garden Vegetable Cream Cheese, softened
1 c. Feta Cheese, crumbled
Fresh Ground Black Pepper
Filo Dough
Melted Butter

Preheat oven to 375 degrees.
Combine first 5 ingredients.
Mix well.
Open filo and place on a lightly damp clean towel.
Have another ligtly damp clean towel read.
On a clean work surface, lay 1 sheet filo.
COVER the filo waiting to be used with the other damp towel!
Brush with butter.
Cut the filo sheet lengthwise into four 2″ strips.
Place a spoon full of the spinach mixture on the short side of the each filo strips.
Beginning at the spinach end, fold filo into a triangle; then fold straight up; then fold into a triangle continuing up the strip to the end.**
Seal with a bush of melted butter.
Place onto a baking sheet covered with parchment paper.
Repeat process until all the spinach mixture is used.
Brush the triangles again with butter.
Bake 25 minutes.
Serve hot with Creamy Marinara.

For the Marinara:
1 c. Homemade Marinara (if using jarred  Prego Traditional recommended)
1/4 c. Heavy Cream or Half and Half
2 tsp. Fresh Thyme Leaves, chopped

Combine all in a sauce pan and heat through.

**NOTE: Folding the triangles can be tricky. Here is a link to my “how to” video taken by a student during a cooking class. I was using half sheets of filo not full. https://www.youtube.com/watch?v=DyVSDSlazbE

 

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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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Y2: Did You Know…….

Published by: Sarah

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  • Apr
  • 15

… Dried tart cherries contain 19 times more vitamin A than blueberries or strawberries? … Sipping coconut water direct from the bottle when exercising  is the fastest way to boost your electrolytes? … Quinoa is considered the “hottie” of super foods because it’s packed with protein, fiber & manganese? … Sunflower seeds are packed with […]

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Insert into post

… Dried tart cherries contain 19 times more vitamin A than blueberries or strawberries?

… Sipping coconut water direct from the bottle when exercising  is the fastest way to boost your electrolytes?

… Quinoa is considered the “hottie” of super foods because it’s packed with protein, fiber & manganese?

… Sunflower seeds are packed with vitamin E?

… A 2 oz. serving of canned Albacore tuna has 140% of the AHA’s recommended daily value of omega-3 fatty acids?

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W2: Did You Know…….

Published by: Sarah

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  • Apr
  • 1

… Dried tart cherries are full of flavonoids, which can help to reduce muscle pain? … The term “all day” in restaurant kitchens means all together? … German Chocolate Cake was named after Sam German? … Collard greens have three times the amount of  calcium & twice the amount of fiber than kale? … Half […]

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Insert into post

 

… Dried tart cherries are full of flavonoids, which can help to reduce muscle pain?

… The term “all day” in restaurant kitchens means all together?

… German Chocolate Cake was named after Sam German?

… Collard greens have three times the amount of  calcium & twice the amount of fiber than kale?

… Half an ounce daily of apple cider vinegar can help reduce weight & triglycerides?

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U2: Did You Know…….

Published by: Sarah

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  • Jan
  • 15

… To pick the perfect cantaloupe, the yellow cast should give a little when pressed on the stem end? … Fiber rich foods such as Asian pears have been shown to help lower cholesterol levels and prevent colon cancer? … Asparagus is a member of the Liliaceae family and is considered a herb? … Pickles help reduce […]

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Insert into post … To pick the perfect cantaloupe, the yellow cast should give a little when pressed on the stem end?

… Fiber rich foods such as Asian pears have been shown to help lower cholesterol levels and prevent colon cancer?

… Asparagus is a member of the Liliaceae family and is considered a herb?

… Pickles help reduce cholesterol?

… Arsenic-based drugs are banned in Europe for use in animal feed; but approved by the FDA in the US? . 

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S2: Did You Know…….

Published by: Sarah

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comments:
  • Jan
  • 1

… Peanuts aren’t a nut but a legume? … Chantilly cream is just a fancy term used for whipped cream with vanilla extract? … “Bacoun” was all of the pork in the 17th century and that “bacon” is only cured pork? … Plums, kiwi and banana’s are high in serotonin? … Freezing soup in Ziploc […]

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insert into post … Peanuts aren’t a nut but a legume?

… Chantilly cream is just a fancy term used for whipped cream with vanilla extract?

… “Bacoun” was all of the pork in the 17th century and that “bacon” is only cured pork?

… Plums, kiwi and banana’s are high in serotonin?

… Freezing soup in Ziploc bags saves space because they will store flat?

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Easy Pulled Pork Sandwiches

Published by: Sarah

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  • Nov
  • 2

Begin 1-2 Days Ahead 1/2 cup paprika 1/4 cup kosher salt plus extra for seasoning 1/4 cup sugar 2 tablespoons mustard powder 1/4 cup chili powder 1/4 cup ground cumin 2 tablespoons ground black pepper 1/4 cup granulated garlic 2 tablespoons cayenne 4-5# Pork Shoulder (also known as pork butt) 1 c. Angry Orchard Original […]

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Begin 1-2 Days Ahead

1/2 cup paprika
1/4 cup kosher salt plus extra for seasoning
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne
4-5# Pork Shoulder (also known as pork butt)
1 c. Angry Orchard Original or Apple Juice
BBQ Sauce of Choice

Special Equipment (this is not absolutely necessary – SEE INSTRUCTIONS BELOW)
Stove Top Smoker
Cherry, Hickory  & Apple Wood Chips or your choice of flavors

Combine all dry ingredients and mix well.
Season the meat all over with salt.
Massage the rub well into every part of  the meat.
Wrap in plastic wrap & refrigerate 24 – 48 hours.

Remove meat from refrigerator 1 hour before beginning cooking process.
Prepare your smoker by putting a mix of the 3 wood chips on the bottom.
Place the drip pan on top of the chips.
Place 4 single serve tart pans on the drip pan.
Fill  tart pans half way with warm water.
Spray the rack with cooking spray.
Place the rack on tart pans.
Your smoker is now ready.
NOTE: If you do not have a smoker, combine 1 tsp. hickory or mesquite liquid smoke with the Angry Orchard before adding to the crock pot.

Place the smoker on the largest burner of your stove.
Cover the smoker leaving a gap of 2 inches & turn the burner to high.
When you see smoke rising from the smoker, remove the top, place the meat on the rack & cover tightly with foil.
Reduce the heat to medium low.
Smoke meat for  1 1/2 hours.

During this time, fill the crock pot with hot tap water.
Turn to high & cover (this will preheat the crock pot).

When meat is done smoking, dump the water from the crock pot, and place the meat it.
Add the Angry Orchard and liquid smoke (if using).
Cover and cook on high for 6 – 7 hours.
Shred the meat with tongs.
Serve on warm Hawaiian Sweet Rolls** with your favorite BBQ sauce or just as is – YUM!

**If you like to bake your own bread & rolls look for my Hawaiian Sweet Roll Recipe on this site. Store bought is also fine. “Kings” brand is recommended.

 

 

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Hawaiian Sweet Rolls

Published by: Sarah

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comments:
  • Nov
  • 2

⅓ cup milk (warmed to 110° F) 1 tablespoon of active dry yeast (see note*) ½ cup brown sugar, packed ½ cup granulated sugar ¼ cup extra virgin olive oil (or canola oil) ¼ cup (1/2 stick) salted butter, melted and slightly cooled 2 large eggs, room temperature & lightly beaten One 8 oz. can […]

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⅓ cup milk (warmed to 110° F)
1 tablespoon of active dry yeast (see note*)
½ cup brown sugar, packed
½ cup granulated sugar
¼ cup extra virgin olive oil (or canola oil)
¼ cup (1/2 stick) salted butter, melted and slightly cooled
2 large eggs, room temperature & lightly beaten
One 8 oz. can crushed pineapple, NOT drained (about ⅔ cup)
4 – 5 cups bread flour
1 teaspoon salt

For the tops:
1 egg
¼ cup water

In the bowl of a stand mixer fitted with the dough hook attachment: Mix together the milk and yeast.
Let it sit for about 10 minutes.
Add the oil, butter, sugars, eggs, and pineapple and mix to combine. Add 4 cups of flour, ½ cup at a time.
Add the salt.
Add enough of the last cup of flour slowly until the dough comes together (you may or may not need all of it).
Your dough should be sticky to the touch, and it should hold for a few seconds on the dough hook.
Knead for about 10 minutes, in the machine.
Oil another bowl & place kneaded dough in it.
Turn to coat.
Cover with a damp cloth and let the rise in a warm place for 1 hour or until doubled.
NOTE: If your oven has a warming drawer, set it to #1 and set the dough to rise in there.
Butter a 9x 13 inch baking dish.
Punch the dough down and divide into twelve equal balls for jumbo rolls or 24 balls for dinner sized rolls.
Place in prepared dish, cover and let rise again until doubled, about 45 minutes

Preheat oven to 350º F.
Beat together the egg and water for the top and brush the tops of the risen rolls with the egg wash.
Bake for about 25 minutes or until the tops are nicely browned. Serve warm with additional butter.

NOTE: If you purchase your yeast in small envelopes, you’ll need more than 1 packet. Each packet contains 2¼ teaspoons. So you’ll need an additional ¾ teaspoon to make the 1 tablespoon. (1 T = 3 tsp.)

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