MnM_Ventures' profile page
Recipes
Garlic Roast Chicken with Rosemary and Lemon
By MnM_Ventures
Preheat oven to 450 degrees F
- •2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
- •6 cloves garlic, crushed
- •3 tablespoons fresh rosemary leaves stripped from stems
- •3 tablespoons extra-virgin olive oil, eyeball it
- •1 lemon, zested and juiced
- •1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
- •1/2 cup dry white wine or chicken broth
Shepard's Pie (30 minute)
By MnM_Ventures
Boil potatoes in salted water until tender, about 12 minutes
- •2 pounds potatoes, such as russet, peeled and cubed
- •2 tablespoons sour cream or softened cream cheese
- •1 large egg yolk
- •1/2 cup cream, for a lighter version substitute vegetable or chicken broth
- •Salt and freshly ground black pepper
- •1 tablespoon extra-virgin olive oil, 1 turn of the pan
- •1 3/4 pounds ground beef or ground lamb
- •1 carrot, peeled and chopped
- •1 onion, chopped
- •2 tablespoons butter
- •2 tablespoons all-purpose flour
- •1 cup beef stock or broth
- •2 teaspoons Worcestershire, eyeball it
- •1/2 cup frozen peas, a couple of handfuls
- •1 teaspoon sweet paprika
- •2 tablespoons chopped fresh parsley leaves
Snow Peas with Julienne Carrots
By MnM_Ventures
Slice carrots into julienne strips about 1 1/2 inches long
- 3/4 lb. carrots, peeled and trimmed
- 1/4 lb. snow peas, trimmed
- 1 tbsp. butter
- 2 tbsp. sesame seeds
- 1/2 tsp. chopped garlic
- 2 tbsp. chopped green onion
- 1 tbsp. soy sauce
Pepperoni and Sausage Lasagna
By MnM_Ventures
Preheat oven to 375 degrees F
- •2 pounds lasagna sheets
- •2 cups hand cut 1/8-inch slices pepperoni
- •4 cups tomato sauce, recipe follows
- •1 pound ricotta
- •16 ounces shredded mozzarella
- •2 pounds bulk Italian sausage, cooked
- •3/4 cup grated Parmesan
Chicken a la King
By MnM_Ventures
Loved this recipe, but made it without the mushrooms
- •1/4 cup plus 1 tablespoon unsalted butter
- •2 large shallots, minced
- •6 tablespoons all-purpose flour
- •1/4 cup dry sherry
- •3 3/4 cups chicken broth, homemade or low-sodium canned
- •6 sprigs plus 1 tablespoon minced flat-leaf parsley
- •1 sprig fresh thyme
- •1 teaspoon kosher salt, plus more, to taste
- •1/2 teaspoon freshly ground black pepper, plus more, to taste
- •Pinch cayenne pepper
- •Pinch freshly grated nutmeg
- •1/2 pound shiitake mushrooms, trimmed and cut into 1/2-inch slices
- •1/2 cup creme fraiche or heavy cream
- •4 cups 1-inch cubed poached chicken, recipe follows
- •1 tablespoon snipped fresh chives
- •Serving suggestions: Buttered noodles, toast points, biscuits, or crepes (I used the flaky pastry shells)
Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce
By MnM_Ventures
These bundles are a healthy twist to a Cordon Bleu chicken - ham and cheese stuffed breast meat breaded and sauteed
- •2 (6-ounce) pieces boneless, skinless chicken breast
- •Salt and freshly ground black pepper
- •4 thin slices provolone cheese
- •4 thin slices prosciutto cotto
- •12 thin spears asparagus, trimmed of tough stems and blanched in salted water 2 minutes, drained
- •1 tablespoon extra-virgin olive oil
- •2 tablespoons butter
- •2 tablespoons all-purpose flour
- •1 cup chicken stock or vegetable stock
- •1 tablespoon Dijon mustard
- •1/2 lemon, zested and juiced
- •1/4 cup chopped, flat-leaf parsley, a handful
Grilled Potato Wedges
By MnM_Ventures
The Malt Vinegar is the key!
- 6 * 6 MountainKing® Red Potatoes
- 1/4 * 1/4 cup olive oil
- * Coarse salt
- * Freshly ground pepper
- 1 * 1 tbsp. chopped fresh rosemary
- * Malt vinegar
Country Ham and Red-Eyed Gravy
By MnM_Ventures
Traditionally served with grits
- •1 (3-pound) country ham, store bought, sliced
- •2 tablespoons fat from the ham
- •1/2 cup coffee
- •1/4 cup water
- •2 tablespoons butter
- •1 beef bouillon cube (optional)
Stuffed Cabbage with Tomato Sauce
By MnM_Ventures
yummy
- Cabbage Rolls:
- 8 large Savoy cabbage leaves
- Kosher salt, as needed
- 1 3/4 pounds ground beef
- 1 cup cooked converted rice
- 1/4 cup sour cream
- 2 teaspoons kosher salt
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon sweet paprika
- 1/4 teaspoon ground allspice
- Freshly ground black pepper
- Tomato Sauce:
- 2 cups whole, peeled canned tomatoes (with puree) roughly chopped
- 1 cup chicken broth, homemade or low-sodium canned
- 1 teaspoon kosher salt
- 1 bay leaf
- Freshly ground black pepper
Grilled Fruit with Bourbon Glaze
By MnM_Ventures
Put the bourbon into a saucepan over medium-high heat and bring it to a boil
- •1/4 cup bourbon
- •2 sticks butter, softened
- •2 cups light brown sugar, packed firmly
- •2 lemons, juiced
- •1/2 cup water
- •Assorted fruit cut in 1/2 (peaches or plums)