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Recipes
Mushroom Bruschetta
By shauna
Lightly coat baguette slices with olive oil & broil till golden brown, turning once
- 1 Baguette, cut into 1/2-in. slices
- 2 Tbsp. Olive Oil
- 4 Lg. Portobello Mushrooms
- 200 g Mixed Mushrooms
- 100 g Butter
- 2 Garlic Cloves, finely diced
- 1 C. Fresh Italian Flat-Leaf Parsley, chopped
- Freshly Ground Black Pepper
- 1 Lemon
Homemade Strawberry Basil Ice Cream
By shauna
Cook the strawberry mixture over med-low heat, stirring often, till the strawberries are softened, approx
- For The Strawberries:
- 1 C. Fresh Strawberries, hulled & thinly sliced
- 1 Tbsp. Sugar
- 1 Tbsp. Water
- For The Ice Cream Base:
- 2 C. Heavy Cream
- 2 C. Whole Milk
- 3/4 C. Sugar
- 1/3 C. Fresh Sweet Basil Leaves
- Pinch Of Sea Salt
Porcini Stuffed Chicken Breasts With Goat Cheese & Herbs
By shauna
Soak dried mushrooms in 1/2 C
- 1/2 C. Dried Porcini Mushrooms
- 1/2 C. Soft Mild Goat Cheese
- 1 tsp. Each Rosemary, Thyme & Basil, finely chopped
- 4 Bone-In Chicken Breast Halves, Skin Attached
- 1 Tbsp. Unsalted Butter
- 1 Tbsp. Olive Oil
- 4 Extra Rosemary & Thyme Sprigs
- 1/4 C. White Wine
Quinoa Salad
By shauna
Rinse quinoa in a sieve under cool water till water runs clear
- 1 C. Quinoa
- 2 Tbsp. Rice Vinegar
- 1 tsp. Honey
- 1/2 tsp. Chili Flakes
- 6 Tbsp. Olive Oil
- 2 Green Onions
- 1 C. Seedless Orange Segments
- Salt & Pepper To Taste
Mini Pavlovas With Fresh Berries
By shauna
Preheat oven to 250. Line a baking sheet with parchment paper
- 5 Egg Whites (from free range eggs)
- 11/4 C. Granulated Sugar
- 1 Tbsp. + 1 tsp Cornstarch
- 1 tsp White Wine Vinegar
- 1/2 tsp. Pure Vanilla Extract
- Vanilla-Infused Whipped Cream
- 1 Pint Each Raspberries, blackberries & blueberries
Roasted Pepper Dip
By shauna
In a sm. bowl, beat cream cheese & sour cream till smooth
- 4 oz. Fat-Free Cream Cheese
- 1/2 C. Fat-Free Sour Cream
- 1/2 C. Roasted Sweet Red Peppers, chopped
- 1/2 C. Grated Parmesan Cheese
- 1/3 C. Shredded Pepper Jack Cheese
- 1/4 C. Onion, finely chopped
- 1/8 tsp. Garlic Powder
- 1/8 tsp. Pepper
- Assorted Crackers
Chicken With Creamy Mushroom Sauce
By shauna
Heat 1 1/2tsp. oil in lg. skillet on med-high heat
- 1 Tbsp. Oil, divided
- 6 Sm. Boneless, Skinless Chicken Breasts, pounded to 1/2" thickness
- 4 1/2 C. Broad Egg Noodles, uncooked
- 1/2 lb. Fresh Mushrooms, sliced
- 1/4 C. Onions, finely chopped
- 1/3 C. Low Sodium Chicken Broth
- 1 Tub ((270g) Philidelphia Savoury Garlic Cooking Creme
- 1 Tbsp. Fresh Parsley, finely chopped
Creme Fraiche
By shauna
In a med. bowl, stir together sour cream, brown sugar & salt; stir in whipping cream
- 1 C. Light Sour Cream
- 2 Tbsp. Packed Brown Sugar
- Pinch of Salt
- 1/4 C. Whipping Cream
Perfect Paella
By shauna
Spanish Bomba rice from Calasparra is the most authentic choice for paella, but can be difficult to find
- 1 Whole Garlic Bulb, intact, plus 3 cloves garlic, sliced & reserved.
- 2 Tbsp. Olive Oil, plus a drizzle
- 3 1/2 C. Chicken Stock
- 1/2 tsp. Saffron Threads
- Pinch Of Sea Salt, plus 1/2 tsp.
- 4-6 Boneless, Skinless Chicken Thighs
- 2 Raw Chorizo Sausages, casings removed & roughly chopped
- 1 Sm. Onion, minced
- 1 Lg. Red Bell Pepper, cored & sliced into strips
- 1 Lg. Tomato, halved then grated down to skins, peel discarded
- 1 1/2 C. Arborio Rice
- 1 tsp. Smoked Paprika
- 1/2 tsp. Sea Salt
- 12 Raw Lg. Shrimp, peeled & deveined, tails on
- 2 Tbsp. Italian Flat-Leaf Parsley, chopped
Candy Cane Swirl
By shauna
Rim martini glass with crushed candy cane
- 1 oz. SKYY Infusions Raspberry
- 3 oz. Red Cranberry Juice
- 1/2 oz. Grenadine
- 1/2 oz. Peppermint Schnapps
- Lemon Lime Soda
- Sm. Candy Canes