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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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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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Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar

Published by: Sarah

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  • Feb
  • 10

3 tablespoons unsalted butter, plus more to butter ramekins 2 tablespoons minced yellow onion Salt and freshly ground black pepper 6 ounces baby spinach 4 slices Canadian bacon 4 large eggs 1/4 cup heavy cream 1 ounce grated aged Cheddar, plus extra for serving Sourdough bread Heat oven to 350 degrees F and arrange rack […]

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3 tablespoons unsalted butter, plus more to butter ramekins
2 tablespoons minced yellow onion
Salt and freshly ground black pepper
6 ounces baby spinach
4 slices Canadian bacon
4 large eggs
1/4 cup heavy cream
1 ounce grated aged Cheddar, plus extra for serving
Sourdough bread

Heat oven to 350 degrees F and arrange rack in middle.
Butter 4 (6-ounce) ramekins and set aside.
Melt 1 tablespoon butter in a large frying pan over medium heat.
When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute.
Add spinach and cook until spinach is well wilted, about 2 minutes.
Place ham on bottom of ramekins and top with spinach.
Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins.
Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes.
Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread.
Top with grated cheese and toast until bubbly.

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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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Mini Spinach & Mushroom Panini

Published by: Sarah

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  • Jun
  • 26

We had this years ago & then again recently under the big top for Cirque du Soleil. Good Olive Oil 4 c. Fresh Baby Spinach 1 lb. Crimini Mushrooms, diced Good Grating of Fresh Nutmeg Salt & Pepper 2 loaves Cubano Bread, cut into ½” thick slices Saute the mushrooms in about 2 T oil until […]

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We had this years ago & then again recently under the big top for Cirque du Soleil.

Good Olive Oil
4 c. Fresh Baby Spinach
1 lb. Crimini Mushrooms, diced
Good Grating of Fresh Nutmeg
Salt & Pepper
2 loaves Cubano Bread, cut into ½” thick slices

Saute the mushrooms in about 2 T oil until liquid is almost gone.
Season with salt & pepper.
Add the spinach & render until wilted.
Season with nutmeg.
Taste & add salt & pepper if needed.
Preheat panini press.
Brush one side of the bread with oil.
Place on the a plate oil side down.
Top with a little mushroom mixture.
Top with another slice of bread & dab with oil.

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Egg & Proscuitto Breakfast Cups

Published by: Sarah

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  • Mar
  • 26

This is my version of Giada’s recipe. 12 sl. Prosciutto 1 T Butter 1 T Olive Oil 1 (12 oz.) pkg. Fresh Baby Spinach 2 Shallot, minced 2 -3 T Cream of Onion Soup 1/4 c. Fat Free Half & Half ** Fresh Nutmeg Salt & Pepper 6 Eggs Preheat oven to 350°. Spray a 6 cup […]

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This is my version of Giada’s recipe.

12 sl. Prosciutto
1 T Butter
1 T Olive Oil
1 (12 oz.) pkg. Fresh Baby Spinach
2 Shallot, minced
2 -3 T Cream of Onion Soup
1/4 c. Fat Free Half & Half **
Fresh Nutmeg
Salt & Pepper
6 Eggs

Preheat oven to 350°.
Spray a 6 cup muffin tin with cooking spray.
Press 1 slice prosciutto into each cup leaving an edge.
Place another slice of prosciutto cross wise in each cup to make an “X”.
Sauté shallots in butter & oil until soft.
Add the spinach & wilt.
Hit with a few gratings of nutmeg and season with salt & pepper.
Add the soup & ¼ c. of half & half
 ** Add more if needed for the correct consistency
Fill each cup with 2 T creamed spinach.
Top each with an egg.
Bake 10 minutes.
Season each with salt & pepper.
Gently remove from the muffin tin & serve.

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Spinach Souffle in Phyllo Cups

Published by: Sarah

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  • Feb
  • 7

This recipe is so versatile. It’s great for brunch, as a main dish or side. Use frozen mini phyllo cups & then it becomes an appetizer. 3 sheets Phyllo Dough Olive Oil Cooking Spray 1 pkg. Frozen Spinach Soufflé, thawed Pinch Salt ¼ tsp. Cayenne Pepper Pinch Black Pepper 1 T Garlic & Basil Seasoning Mix** […]

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This recipe is so versatile. It’s great for brunch, as a main dish or side. Use frozen mini phyllo cups & then it becomes an appetizer.

3 sheets Phyllo Dough
Olive Oil Cooking Spray
1 pkg. Frozen Spinach Soufflé, thawed
Pinch Salt
¼ tsp. Cayenne Pepper
Pinch Black Pepper
1 T Garlic & Basil Seasoning Mix**
Feta Cheese, crumbled

Preheat oven to 350°.
Lay out 1 sheet of dough.
Spray with cooking spray.
Top with another sheet & spray with cooking spray.
Repeat with last sheet of dough.
Cut the dough into 6 equal squares.
Spray a muffin tin with cooking spray.
Press the dough into the muffin cups.
Bake 15 minutes.
Stir together soufflé, salt, pepper’s & seasoning mix.
Fill the phyllo cups & top with feta cheese.
Bake 10 minutes or until cheese is melted.

** If you cannot find Garlic & Basil Seasoning, just combine 2 tsp. Dried Basil with 1 tsp. Garlic Powder & Pinch of Salt.

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Grandpa’s Bonatta

Published by: Sarah

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  • Jan
  • 10

My Italian hubby loved this bread his grandfather used to make. While he never did write the recipe down, this is what I came up with from his description of the dish. 1 can Refrigerated French Bread Dough 1 Pkg. Fresh Baby Spinach, washed & patted dry 2 T Garlic, minced or put through a […]

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My Italian hubby loved this bread his grandfather used to make. While he never did write the recipe down, this is what I came up with from his description of the dish.

1 can Refrigerated French Bread Dough
1 Pkg. Fresh Baby Spinach, washed & patted dry
2 T Garlic, minced or put through a garlic press
1 stick Butter
¼ c. Olive Oil
Salt & Pepper to taste
1/2 tsp. Ground Nutmeg

Preheat oven to 375 degrees.

Unroll  dough a flatten somewhat.
Combine spinach & garlic in a mixing bowl. 
Add salt & pepper to taste. 
Drizzle with olive oil & sprinkle with nutmeg.
Stir to blend. 
Place spinach mixture on one half of dough.
Be careful NOT to get oil on the edges of the dough. 
Separate butter into tablespoons & place on top of spinach. 
Fold over the extra dough and press with fork to seal closed. 
Slice two 1/2” slits it top of dough to vent. 
Bake 28 minutes or until golden brown.
Let stand 5 minutes. 
Cut into 1 1/2” wide strips and serve

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Crimini & Spinach Stuffed Tomatoes

Published by: Sarah

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comments:
  • Jan
  • 10

These hearty tomatoes can be served as a side or a main dish. 2 Ripe Beefsteak Tomatoes, halved & seeded Extra Virgin Olive Oil 20 Crimini Mushrooms, chopped 1 Rib Celery, finely chopped 2 c. Spinach, washed & dried Salt & Pepper to taste 1/2 tsp. Ground Nutmeg 2 T Sherry Vinegar 1 T Dijon Mustard […]

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These hearty tomatoes can be served as a side or a main dish.

2 Ripe Beefsteak Tomatoes, halved & seeded
Extra Virgin Olive Oil
20 Crimini Mushrooms, chopped
1 Rib Celery, finely chopped
2 c. Spinach, washed & dried
Salt & Pepper to taste
1/2 tsp. Ground Nutmeg
2 T Sherry Vinegar
1 T Dijon Mustard
½ c. Flat Leaf Parsley, chopped

Sauté mushrooms in olive oil until browned.
Add the celery & cook until softened.
Season with salt & pepper
Add the vinegar & mustard.
Wilt in the spinach
Season with nutmeg.
Cook 1 – 2 minutes.
Add the parsley at the end to finish.
Stuff into tomato halves & serve.

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