Categories
beef fish recipe

1022 – Pan Seared Tenderloin of Beef, Poached Salmon

Pan Seared Tenderloin of Beef

Remove any excess fat from tenderloin.
Process Beef Tenderloin by first removing chain along the natural seam from the beef tenderloin.
Remove tendons from chain and reserve the lean meat for use in another beef dish.
Remove silver skin from main tenderloin muscle and discard the silver skin.
Coat the desired amount of beef with cooking oil and season the beef generously with salt, black pepper and garlic powder.
Pan sear the meat in a very hot pan, turning often to create a golden brown sear on all sides.
Place pan with seared meat in a moderate 375 degree oven until the desired internal temperature is reached. (130 degrees for medium rare)
Rest meat at room temperature for at least 10 minutes before carving.
For a Special treat grill the whole tenderloin over open coals.
Perfect for a party having your guests putting together their own piece of heaven on a small roll.
Serve with a Horsey Sauce or your favorite sauce on the side.

Or Served Hot for a Dinner with a Bordelaise Sauce. Serve your favorite Mashed Potato recipe or Miniature Yukon Gold roasted potato. Add your favorite vegetables to this amazing meal.

Poached Salmon

Prepare a court bouillon or poaching liquid in a quantity to accommodate your sized salmon to be poached.
Poaching is placing the fish in a hot liquid and simmering for a time to reach the desired temperature or doneness. An average time might be about 15 minutes.

For buffet presentation, chill the fish and place it on a serving platter or plank. Note: Serving platter should be lined with edible leafy greens before placing fish on the plank.

Typical garnish is; chopped red onion, whipped cream cheese, chopped hard cooked egg, finely sliced cucumber, lemon wedges, and capers.

Use the garnishes to decorate the fish for self service.
Serve with party rye rounds. crackers or other selected spreadable breads.

Angie Finazzo
Event Planner
Saskatoon Lodge
angie@saskatoonlodge.com

Peggy Denny Show 18 042 – Saskatoon Lodge, Recipe 1022, Part 1

Peggy Denny Show 18 042 – Saskatoon Lodge, Recipe 1022, Part 2

Categories
chicken fish recipe vegetable

1018 – Salmon Fillet and Mushroom Risotto

Salmon Fillet and Mushroom Risotto

2-4 oz Salmon Filet
Mushroom Risotto, blended with mushrooms, herbs and spices with wilted spinach
Garlic pepper and Kosher salt to taste
Simple blend of flavors
things you can do and have at home
Prep time 10-12 minutes

1 Chef Chicken Rice Bowl and Veggie Bowl

2-4 oz Grilled Chicken
Grilled seasoned fresh Vegetables – broccoli, cauliflower, carrots, spinach
Brown rice and quinoa,
pepper, garlic, Kosher salt to taste

Prep time 8-12 minutes

Chef Rodney Harris

The Peggy Denny Show 18 018 – Chef Rodney Harris, Recipe 1018, Part 1

The Peggy Denny Show 18 018 – Chef Rodney Harris, Recipe 1018, Part 2

Categories
breakfast fish recipe

1011 – Smoked Salmon Eggs Benedict on a Croissant

Smoked Salmon Eggs Benedict on a Croissant

Ingredients:

8 NestFresh eggs
Vinegar (for poaching eggs)
7oz. smoked salmon
Hollandaise Sauce
4 croissants, split in half lengthways, toasted

Directions:

1. Place a few slices of smoked salmon on each croissant. Carefully slide two poached eggs over the salmon.
2. Stir the hollandaise sauce once and spoon some over the eggs.
3. Sprinkle with freshly ground black pepper and serve immediately. Repeat with the other croissants.
Enjoy

Feta Cheese Egg Boats

Ingredients:

4 mini sourdough baguettes
1/2 cup shredded Swiss cheese
1/2 cup diced cherry tomatoes
12 large NestFresh eggs
1/2 cup sour cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

3 scallions (white and light green parts only), thinly sliced
2 tablespoons chopped fresh chives

Directions:

1. Preheat the oven to 350 degrees Fahrenheit with a rack in the center position. Line a sheet pan with parchment paper.
2. Using a serrated knife, cut a V-shaped section from the top of each bread loaf, stopping the knife about 1/2 inch from the bottom of the loaf.
3. Remove the loose bread tops, and scoop out a bit of the inside, too, to form the “boats”. Discard the scooped bread. Place the boats on the prepared pan.
4. Evenly distribute the feta cheese and cherry tomatoes between the cavities of the boats.
5. Whisk together the eggs, sour cream, salt, pepper, and scallions in a medium-sized bowl. Pour the egg mixture into the boats, distributing it evenly between them.
6. Bake until the eggs are puffed and no longer jiggle when you shake the pan gently (20 to 30 minutes).
7. Let the boats cool for about 5 minutes. Sprinkle them with the fresh chives, slice into 8 pieces total, and serve warm.

Breakfast Egg Cups

Ingredients

6 NestFresh Eggs
1/4 cup milk
1/8 tsp. salt
1/8 tsp. black pepper, ground
1 medium bell pepper, red
3/4 cup spinach
1/4 cup cheddar cheese, shredded

Directions

1. Spray a muffin tin with cooking spray and set aside. Preheat oven to 375 degrees Fahrenheit.
2. Whisk the eggs and milk together in a bowl. Season with salt and pepper.
3. Dice the bell pepper into small peices. Stack the spinach leaves, roll them up, and slice them thin.
4. Add the peppers, spinach, and shredded cheddar to the egg mixture.
5. Fill muffin cups 3/4 full and bake for 20-25 minutes until centers are set and no longer runny.
6. Allow to cool slightly before serving.

Extras may be stored in an air-tight container in the refrigerator for up to a week or in a freezer-safe container in the freezer for up to a month. Microwave thawed egg cups on high for 45-60 seconds or until hot.

To learn more about NestFresh, be sure to follow them on social media.
Viewers can learn about me at seasonscafeandcatering.com

Seasons Cafe and Catering

The Peggy Denny Show 17-056, Part 1 – Recipe 1011

The Peggy Denny Show 17-056, Part 2 – Recipe 1011

Categories
fish recipe

1010 – Ginger Encrusted Fresh Salmon with Dill Sauce

Ginger Encrusted Fresh Salmon with Dill Sauce

Ingredients:

4 salmon fillets-belly-6 ounces-skin on or off
2 lemons
1/4 cup extra virgin olive oil, divided
salt and pepper
ginger root
1/4 cup low fat yogurt
1/4 cup veganaise
fresh dill weed
1 medium onion
1 garlic clove

Directions:

prepare salmon

1. Wash salmon fillets and dry thoroughly with paper towel
2. Squeeze the juice of one lemon over salmon-(let stand for 10 minutes)
3. Sprinkle extra virgin olive oil on salmon and salt and pepper to taste
4. Grate fresh ginger-pat salmon top with ginger-(let stand 10 min)

prepare sauce (a must)

1. Mix yogurt, veganaise, juice of one lemon, 1 T olive oil
2. Roughly chop fresh dill, add to sauce (be generous!)
3. Set aside and allow to come to room temp

Enough for 2 tablespoons of sauce for each fillet

cook salmon

1. Heat 2 T olive oil in a frying pan, and rough chopped onions and a few pieces of garlic over medium heat for about 5 min. Remove onions and garlic, discard
2. Lay the salmon in the hot oil, ginger side up – cook until med rare.
3. Serve with dill sauce

Chef Ross Antonakos

The Peggy Denny Show 17-055, Part 1 – Recipe 1010

The Peggy Denny Show 17-055, Part 2 – Recipe 1010

Categories
breakfast recipe

1008 – Breakfast Egg Cups, Feta Cheese Egg Boats

Better Breakfast Month

Breakfast Egg Cups

Ingredients:

6 NestFresh Eggs
1/4 cup milk
1/8 tsp. salt
1/8 tsp. black pepper, ground
1 medium bell pepper, red
3/4 cup spinach
1/4 cup cheddar cheese, shredded

Directions:

1. Spray a muffin tin with cooking spray and set aside. Preheat oven to 375 degrees Fahrenheit.
2. Whisk the eggs and milk together in a bowl. Season with salt and pepper.
3. Dice the bell pepper into small pieces. Stack the spinach leaves, roll them up, and slice them thin.
4. Add the peppers, spinach, and shredded cheddar to the egg mixture.
5. Fill muffin cups 3/4 full and bake for 20-25 minutes until centers are set and no longer runny.
6. Allow to cool slightly before serving.

Extras may be stored in an air-tight container in the refrigerator for up to a week or in a freezer-safe container in the freezer for up to a month. Microwave thawed egg cups on high for 45-60 seconds or until hot.

Feta Cheese Egg Boats

Ingredients:
4 mini sourdough baguettes
1/2 cup shredded Swiss cheese
1/2 cup diced cherry tomatoes
12 large NestFresh eggs
1/2 cup sour cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 scallions (white and light green parts only), thinly sliced
2 tablespoons chopped fresh chives

Directions:

1. Preheat the oven to 350 degrees Fahrenheit with a rack in the center position. Line a sheet pan with parchment paper.
2. Using a serrated knife, cut a V-shaped section from the top of each bread loaf, stopping the knife about 1/2 inch from the bottom of the loaf.
3. Remove the loose bread tops, and scoop out a bit of the inside, too, to form the “boats.” Discard the scooped bread. Place the boats on the prepared pan.
4. Evenly distribute the feta cheese and cherry tomatoes between the cavities of the boats.
5. Whisk together the eggs, sour cream, salt, pepper, and scallions in a medium-sized bowl. Pour the egg mixture into the boats, distributing it evenly between them.
6. Bake until the eggs are puffed and no longer jiggle when you shake the pan gently for 20 to 30 minutes.
7. Let the boats cool for about 5 minutes. Sprinkle them with the fresh chives, slice into 8 pieces total, and serve warm.

Smoked Salmon Eggs Benedict on a Croissant

Ingredients:

Directions:

1. Place a few slices of smoked salmon on each croissant. Carefully slide two poached eggs over the salmon.
2. Stir the hollandaise sauce once and spoon some over the eggs.
3. Sprinkle with freshly ground black pepper and serve immediately. Repeat with the other croissants. Enjoy!

Eggs Bacon Tomato Benedict

Ingredients:

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt

Assemble

8 slices Seasons Bacon
4 Biscuits split
4 Tomato Sliced
2 teaspoons white vinegar
8 eggs

Salt and pepper, to taste
Hollandaise Sauce, recipe above
Fresh chopped parsley, for garnish

Directions:

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Eggs Benedict

Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of tomato, bacon, on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.

Yield: 4 servings

Chef Julie Ellis and Chef Mark Bergstrom
Seasons Cafe and Catering

The Peggy Denny Show 17-052, Part 1 – Recipe 1008

The Peggy Denny Show 17-052, Part 2 – Recipe 1008

Categories
fish pasta pork recipe vegetable

1004 – Salmon Over Spinach Pasta With Vegetable Medley

Salmon Over Spinach Pasta With Vegetable Medley

Garlic Rosemary Salmon cooked with Olive Oil. Salt/Pepper to taste.
Pre-boil spinach fettuccine pasta for 12-15 minutes until tender.
Roast sweet white onions.
Julienne red peppers.

House made Pesto Vinaigrette. Pour over spinach pasta:

1 cup white vinegar
1 cup egg
1 cup sugar
1/2 cup Pesto

Pork Tenderloin over Tortellini Pasta With Thai Sauce Veggies

Pork tenderloin marinate in mustard sage Aioli sauce with garlic (minced)
Cooked with olive oil.
Salt/pepper to taste.
Pre-boil Tortellini Pasta with fresh garlic.

Veggies:

portabella mushrooms
market zucchini
market squash
chopped red onions
market tomatoes

Mustard-sage Aioli Sauce:
chicken broth
fresh sage
Dijon mustard
corn starch
garlic powder

Chef Rodney Harris

The Peggy Denny Show 17-025, Part 1 – Recipe 1004

The Peggy Denny Show 17-025, Part 2 – Recipe 1004

Categories
fall fish fruit recipe vegetable

825 – Colorful Mixed Greens, Salmon Patties, Baked Beets, Apple Surprise

Colorful Mixed Greens

1 bunch Rainbow Swiss Chard
1/4 head cabbage
1/2 medium onion, finely chopped
Canola oil

1. Wash chard and cabbage well to remove any grit.
2. Remove tough lower portion of stems of chard and discard.
3. Finely chop chard plus tender portion of stems.
4. Remove core of cabbage and discard.
5. Finely chop cabbage.
6. Add oil to large sauté pan over medium high heat.
7. Quickly cook onion and cabbage until softened.
8. Add chard and continue cooking, stirring often until chard is done (5-7 minutes.)
9. Season with salt, vinegar and a pinch of sugar.

Salmon Patties

1 (14.75 oz.) can salmon
2 eggs, beaten
1/4 cup cornmeal mix
1 tablespoon chopped onion (optional)
Canola oil

1. Sort through salmon to remove undesirable portions of skin and largest bones.
2. Work the salmon through your fingers to separate the largest flakes and crush any remaining soft, small bones.
(Small bones are not detectable once the salmon is cooked. Plus they add calcium to the dish.)
3. Combine flaked salmon, eggs, cornmeal mix, and onion (optional.)
4. Combine thoroughly until mixture will hold together.
5. Shape mixture into thin, flat patties.
6. Heat canola oil over medium-high heat and add patties to pan (should sizzle immediately.)
7. Fry 3-4 minutes per side until golden brown.
8. Drain on paper toweling until ready to serve.

For crunchier texture, dust each side of patties with extra cornmeal before frying.
Don’t like cornmeal? You can easily substitute flour, breadcrumbs, or cracker crumbs. All provide good results.

Baked Beets

1 bunch fresh beets
1 can mandarin oranges
1 tablespoon brown sugar
1 tablespoon butter
Salt to taste

1. Remove greens from beets and save for another meal.
2. Scrub beets well to remove any grit. Trim away root end.
3. Add all ingredients to a tightly covered baking dish and bake at 400°F for 60-75 minutes.
4. Remove the skin from the beets and chop into bite size portions.
5. Return beets to baking dish and gently stir to coat with orange glaze.

This dish may be served warm or cold.
Leftovers (a rarity) are delicious when turned into a beet salad by mixing with a dab of mayo and grated/crumbled cheese.

Apple Surprise

4 Medium Apples (Honeycrisp, Fuji, Rome are good choices)
4 Teaspoons brown sugar
1/4 cup red-hot candies

1. Place each apple in the center of a piece of heavy duty foil (12 inches square).
2. Spoon 1 teaspoon sugar and 1 tablespoon red hots into the center of each apple.
3. Fold foil around apple and seal tightly.
4. Bake for 25-35 minutes at 350°F or until apples are tender.
5. Carefully transfer apples and syrup to bowl.
6. Serve warm with ice cream if desired.

Can’t find red-hot candies? Hot tamales candy (also cinnamon-sugar flavored) will work, too.

Rhonda Matthews
rhonda@clemson.edu

Categories
fish fruit recipe vegetable

781 – Super Smoothie, Salmon with Edamame Succotash

Super Smoothie

Prep Time: 5 minutes
Cooking Time: 1 minutes
Yields: 1 servings

Ingredients:

Water (can be replaced with coconut water and/or your favorite milk
product)
2 cups of spinach
2 cups of frozen blueberries
1 cup of frozen
pineapple
**Ice (if desired)

Directions:

1. Fill the blender with your liquid
2. Add your favorite Greens
3. Add your favorite frozen (or fresh) fruit
4. Blend and Enjoy!

**You can always add ice to thicken or additional liquid to help blend.

Notes:

The great thing about smoothies is that you can add whatever you
like to it, such as your favorite protein powder or your favorite
superfood. Some of my favorite superfoods include: Gogi Berries,
Raw Cocoa and Maca. I also love adding ground flax seeds, hemp
seeds, or chia seeds for extra fiber and nutrients. Be creative! And
remember, you can always add more fruit until you find the taste you
desire… just don’t forget to get your greens in! 😉

Salmon with Edamame Succotash

Prep Time: 10 minutes
Cooking Time: 14 minutes
Yields: 4 servings

Ingredients:

3 pieces of proscuitto (or applewood-smoked bacon, for all of you bacon lovers out there)
1/4 tsp salt
1/4 tsp pepper
1 tblsp Extra Virgin Olive Oil
4 (6 oz) Salmon Filets
1/4 cup vegetable broth
1 cup frozen
corn (yellow/white)
1 cup frozen shelled edamame
1/2 tsp. dried
thyme
1/8 tsp salt
1 chopped onion

Directions:

1. **If using bacon, precook bacon in large nonstick skillet over medium heat ( 7 min) or until crisp. Remove bacon from pan and crumble. Reserve drippings in pan.
2. In separate pan, go ahead and sautee onion until golden brown. Add edamame and corn to sautee, as well.
3. Salt (1/4 tsp) and pepper salmon fillets
4. In a seperate pan, heat olive oil. Add fillets, skin side up, and cook 4 minutes over Medium-High heat, or until golden brown. (If using bacon, simply add salmon filets to drippings in the pan)
5. Turn over fish and add chopped pieces of proscuitto (or crumbled bacon), 1/4 cup broth, and remaining ingredients to pan.
6. Cover and cook 3 minutes, or until fish flakes easily.

Leftover Quinoa for Breakfast

Prep Time: 1 minutes
Cooking Time: 8 minutes
Yields: 1 servings

Ingredients:

1 cup cooked quinoa (be sure to cook in water, not broth)
1 cup milk or coconut milk (So Delicious)
1/2 cup dried tart cherries or cranberries
Additional fruit of choice for topping
Stevia or preferred sweetener
*Almond or Coconut Milk for serving

Directions:

In a heavy pot, toast cooked quinoa over medium heat for 1 minute, add in milk, tart cherries, and cinnamon (if desired). Cook until heated (about 5 minutes). Sweeten & add addtional milk to serve! I also like to top with additional fresh fruit and some chopped walnuts for a nice crunch!

Notes:

Bored of your oats, but still crave a warm cereal and a fiber boost?
Here’s an idea for quinoa leftovers & a simple oatmeal substitute!

Meggie Bradberry

Categories
fish recipe soup

775 – Salmon Stew

Salmon Stew

1/2 pound red potatoes
1/2 pound sliced bacon, cut crosswise into 1/4-inch-wide strips
2 cups chopped scallions (from 2 bunches)
1 cup fresh or frozen corn
1 tablespoon finely chopped garlic (3 cloves)
1 teaspoon finely chopped fresh thyme
1 Turkish or 1/2 California bay leaf
1/8 teaspoon dried hot red-pepper flakes
3 cups milk
1 can evaporated milk or 2/3 cups cream
1 (1 1/2-pound) piece salmon fillet (preferably wild), skin discarded and fish cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
• 2 teaspoons fresh lemon juice

Cut potatoes into 1/2-inch cubes, then cook in a 1- to 1 1/2-quart heavy saucepan of boiling salted water until just tender, 8 to 10 minutes. Drain in a colander and set aside.
Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until scallions are tender, about 5 minutes. Add milk and cream and bring just to a boil. Reduce heat to moderately low, then add potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes. Stir in lemon juice and salt and pepper to taste. Discard bay leaf before serving.

Simple Marinade for Salmon in a Pan, On a Grill or Baked in the Oven

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Directions

Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat. Lightly oil grill grate or pan or ovenproof dish. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Leisa Marie Mounts

Peggy Denny Show – Leisa Marie Mounts Salmon Stew, Salmon Marinade

Categories
chicken recipe

695 – Slow Cooked Rubbed Salmon with Roasted Red Pepper & Onion Relish

Slow Cooked Rubbed Salmon with Roasted Red Pepper & Onion Relish

3 oz of Basic Rub or Tom Douglas ‘Rub With Love’ Smoky BBQ Rub
1.5 oz of Brown Sugar
1.0 oz. Old Bay Seasoning
1 whole side of Salmon (skin on)
1 Jar Robert Rothschild Roasted Red Pepper and Onion Relish

Pre heat oven to 250* degrees and lay salmon out on a sheet pan. Mix rub, Old Bay and brown sugar thoroughly and coat the entire salmon with the rub, making sure to press the rub into the salmon. Cross-cut the salmon. Slow cook the salmon for 35-45 minutes until the moisture in the salmon has made the rub wet. Transfer salmon to serving platter and top with Red Pepper and Onion Relish.

Basic Rub

1 ¾ lb Turbinado Sugar (Raw Sugar Preferred)
½ lb Paprika
½ lb Chili Powder
1 ¼ oz Cumin
1 oz Garlic Powder
1 oz Onion Powder
1 oz Black Pepper
1 oz Ground Thyme
1 oz Ground Mustard
½ oz Ground Coriander
½ oz Ground Celery Salt
Sprinkle of Cinnamon

Mix all thoroughly by hand or if in a food processor, go through again by hand, to insure no concentrated areas of spices.

Stuffed Romas

Roma tomatoes
Fresh Basil
White Balsamic Vinegar
Goat Cheese
Salt & pepper to taste

Slice tomatoes in half lengthwise and remove the seeds and meat. Drizzle balsamic vinegar in the cavity. Sprinkle a little salt and pepper. Chiffonade cut the basil by layering the big leaves down first and rolling them up and cross cutting the whole, rolled leaves into thin strips. Take the shredded basil and place a little in the bottom of each tomato. Top with goat cheese and bake in over for 10-12 minutes on *350. Or serve without heating.

6 Slices Hickory Smoked Bacon
2 Granny Smith Apples
Blue Cheese

Cook the bacon in a pan until crispy. Remove from the pan, let cool and dice. Clean the apples and fine dice them. Add to a small bowl with the bacon and mix. Spoon the mixture into the tomatoes and top with crumbled blue cheese. Put under the broiler for 3-5 minutes just until the cheese has melted down over the stuffing.

Sweet Potato Butter Dip

8 oz. Sweet Potato Butter (Low Country Produce)
16 oz. Cream Cheese
½ Cup Toasted Almonds
¼ Cup Honey (or to taste)
1 Tsp. Cinnamon
½ Tsp. Vanilla Extract
2 oz. Graham Cracker
1/3 Cup Brown Sugar

Toast slivered almonds in a 350* oven for 8-10 minutes. Take the gram crackers & brown sugar and crush or puree into a fine powder. Pour onto a sheet pan. In a mixing bowl add the cream cheese, sweet potato butter, honey, and cinnamon. Mix together this until completely blended. Fold in the toasted almonds. Let this mixture chill for at least one hour. Fill a bowl with this mixture and top with crushed graham crackers. Serve with graham sticks, fruit, stuffed into strawberries, or over toasted cinnamon-sugar sliced baguettes.

Whipped Cream

1 Pt. heavy Cream
¾ Cup Sugar
1 Tsp. Vanilla

Add the cream to a mixing bowl and begin to whip just until the cream starts to hold its shape. Add the sugar and vanilla and continue to whip until soft peaks form.

Chicken & Spinach Empanada

2 Cups Fresh Spinach (packed)
1 Whole Chicken Breast
3 Slices Apple Wood Smoked bacon
½ Red peppers (diced or short sliced)
½ Spanish Onions
½ Tbl. Thyme
½ Tbl. Rosemary
2 Cloves Garlic
Sweet or Smoked Paprika
Salt & Pepper
1 Package Puff Pastry Sheets
Oil for Frying
Flour for working the pastry

Cook the bacon and reserve the fat. Season the chicken breasts with paprika, salt and pepper. Pan sear on both sides for 3-4 minutes a side in the bacon fat. Remove from pan. Add the diced peppers and onions to the fat and cook over a medium low heat for 20 or so minutes until they have caramelized. Dice the chicken and crumble the bacon back to the pan along with the rosemary, thyme, garlic and a little more salt and pepper. Continue to cook for another minute or two. Add the spinach to wilt and remove from heat. Let this cool before stuffing the dough. Flour dust your working area. Take puff pastry sheets and roll them out to half the depth. Use a 4″ round cookie cutter to cut out the dough. Take a spoonful of the chicken mix and stuff in the circle of dough, leaving enough room to fold it over and seal the edges. Once folded, use a fork to seal it by pressing it into the edge of the half moon shaped pastry. Pan fry or deep fry until the pastry is golden brown on both sides. Remove and let drain. You may make these ahead of time and reheat in the oven right before serving.

Alyn Abrams
Cooking School Director
Foxfire Gallery & Kitchen Shops