Cajun Port-wine Cheese Curds:https://www.youtube.com/watch?v=ZD7y6G5PD0E&list=PLalvs1JTBL8M1AxSDQPl_HYk7CfxjjJgK
PRINTABLE RECIPE.Bacon N Cheese Stuffed Chicken Marsala:https://www.youtube.com/watch?v=FrfHgJhOx80&list=PLalvs1JTBL8M1AxSDQPl_HYk7CfxjjJgK&index=3
PRINTABLE RECIPECheesy Canadian Hush-puppieshttps://www.youtube.com/watch?v=JukUyt7KZVc&index=9&list=PLalvs1JTBL8M1AxSDQPl_HYk7CfxjjJgK
PRINTABLE RECIPEGourmet Pate Mac N Cheese and Regular Mac N Cheesehttps://www.youtube.com/watch?v=3JbjETHPY7U&index=11&list=PLalvs1JTBL8M1AxSDQPl_HYk7CfxjjJgK
PRINTABLE RECIPECheesy Jambalaya Shrimp & Gritshttps://www.youtube.com/watch?v=8FviuyUmms4&index=19&list=PLalvs1JTBL8M1AxSDQPl_HYk7CfxjjJgK
Potatoes are a good source of:Potassium: Potassium is a mineral that is part of every body cell. It helps regulate fluids and mineral balance in and out of cells and in doing so, helps maintain normal blood pressure.Vitamin C: Vitamin C is a water-soluble vitamin that acts as an antioxidant stabilizing free radicals, thus helping prevent cellular damage. It aids in collagen production; assists with iron absorption; and helps heal wounds and keep your gums healthy. Vitamin C may help support the body’s immune system.Fiber: Dietary fiber is a complex carbohydrate and is the part of the plant material that cannot be digested and absorbed in the bloodstream. Soluble fiber may help with weight loss as it makes you feel full longer, and research has shown it also may help lower blood cholesterol.
Directions:1. Peel potatoes and cut in half and then half again.2. Cut into even thin pieces. The more evenly thick you can cut them, the more even they will bake.3. Put them in a bowl of ice water and let them soak for about 20 minutes.4. Rinse well and then thoroughly pat them dry with paper towel. Make sure you get as much water off as you can.5. Next, put them in a Ziploc bag with 1-2 tsp of oil and shake to coat.Line a baking sheet with foil, and place a cooling rack on top of it. Lay potatoes on the cooling rack so that they are not touching. Sprinkle with salt.6. Bake at 450 degrees F for 30 minutes or until golden brown and crispy.
Directions for Chicken:On high heat, using a large skillet; heat oil to about 400 degrees. Note: The oil should be smoking hot. Using a paper towel pat the chicken breast dry and slowly add to the hot oil making sure not to splash. Sear chicken for about 3 minutes on each side or until you have a nice golden brown crust. (This will help seal in the juices and maximize the flavor.)Add chicken to a shallow baking dish big enough to fit the chicken in and pour ¼ cup of Marsala wine over. Finish cooking at 300 degrees for about 15 minutes or until chicken is white all the way through (about 155 degrees). Remove chicken from oven and set aside to allow the juices to settle in the breast and carry over cook to reach about 160 degrees.
Directions for Sauce:In the same pan turn the burner on medium. Note: scrape out any burnt particles in your pan. When oil is hot, add the mushrooms, shallot, and garlic and sauté for about 2-3 minutes; add the vodka and flambé (ignite, stirring constantly making sure you collect all that yummy goodness left from the chicken).Add the wine and chicken stock and reduce by half. Add the heavy cream and cook for another 3 to 5 minutes. Turn the stove on a low heat and add the butter, mixing well for about 1 minute or until the butter is fully melted. Turn the stove back on high and cook until the sauce thickens and has a creamy texture.
Ingredients for Chicken:
Ingredients for Sauce:
Directions for prepping the chicken:Using a filet knife, butterfly each chicken breast. Line each chicken breast on a piece of serein wrap. Add another piece of serein rap over the top of the opened butterflied chicken breast. Using a mallet with medium force, pound the chicken as thin as possible, but not too thin. Remove plastic from chicken. Make sure the chicken has the inside facing up. Sprinkle the inside of the chicken lightly with creole seasoning.
Add about 2 tablespoon of cheese to each chicken breast. Then divide the cooked bacon among each chicken breast. Using you finger tips carefully roll each chicken breast in an away that is away from your body. Roll as tight as possible. Secure the crease on each chicken using 4 inch secure or you can tight them using butchers twine. Coat each chicken breast with a little olive oil and season generously all over with the remaining creole seasoning.
Directions for Chicken:
Directions for the Basil Pesto SauceUsing the same skillet you used for the chicken, turn your stove on high heat and vodka and (flambé), then add the wine and reduce by half. Add the basil pesto and mix well. Allow to cook for about 1 minute then add the lemon juice and the cream. Cook the sauce until it thickens like a smooth alfredo sauce.Note: if the sauce is too thick thin it out with a little wine. If it’s too thin continue to allow it to cook until it thickens.Presentation:Heat pasta until hot in a hot water bath. Place pasta in the center of the plate. Spoon some sauce over the pasta then top with chicken breast. Top the chicken with remaining sauce and garnish with Chiffonade Basil. Serve and enjoy.
Ingredients for the Chicken:
Ingredients for the Curry Cream Sauce
Directions for the Cheese Sauce
FOR A DELICIOUS TWIST, ADD 3 OUNCES OF PEPPERCORN SAUSAGE PATE AND MIX WELL UNTIL PATE IS PART OF THE CHEESE SAUCE. SERVE OVER RIGATONI NOODLES IN THE SAME FASHION AS THE MAC N CHEESE.
Ingredients for the Rigatoni
Ingredients for Cheese Sauce
Directions for the Rigatoni
Directions for Basil Pesto Sauce:Using the same skillet you used for the chicken, turn your stove on high heat, add vodka and flambé, then add the wine and reduce by half. Add the basil pesto and mix well. Allow to cook for about 1 minute then add the lemon juice and the cream. Cook the sauce until it thickens like a smooth alfredo sauce.
NOTE: IF THE SAUCE IS TOO THICK THIN IT OUT WITH A LITTLE WINE. IF IT’S TOO THIN CONTINUE TO ALLOW IT TO COOK UNTIL IT THICKENS.PRESENTATION:HEAT PASTA UNTIL HOT IN A HOT WATER BATH. PLACE PASTA IN THE CENTER OF THE PLATE. SPOON SOME SAUCE OVER THE PASTA THEN TOP WITH CHICKEN BREAST. TOP THE CHICKEN WITH REMAINING SAUCE AND GARNISH WITH CHIFFONADE BASIL. SERVE AND ENJOY.
Ingredients for Basil Pesto Sauce
Directions for the Chicken: