by Andrea Buckley
Serves 4
4 Tbsp of butter
3 Tbsp flour
6 Tbsp VE Pesto Herb
3 cups of milk(1% or 2%)
2/3 cup of Parmesan cheese
1 tsp of Sea Salt
4 chicken breasts
Cooked rice
1. Melt butter in a microwavable measuring cup. Whisk in flour.
2. Whisk in 1 1/2 cups of Milk of milk. Microwave on high for 1 minute then remove and whisk until smooth.
3. Add remainder of milk, VE Pesto Herb, Parmesan cheese and salt. Whisk together and microwave on high for 1 minute.
4. Remove from microwave and whisk until sauce thickens. If you prefer a thicker sauce just place in microwave again for another minute.
5. Place thawed chicken breasts on parchment lined baking sheet (parchment makes cleanup a snap). Pour sauce over the top of uncooked chicken breasts (thawed).
6. Cook at 350F for 45-50 minutes, until chicken is cooked through.
7. Serve with rice.
Tuesday, September 25, 2007
Creamy Alfredo Pesto
by Andrea Buckley
Serves 4-6
4 Tbsp of butter
3 Tbsp flour
6 Tbsp VE Pesto Herb
3 cups of milk(1% or 2%)
2/3 cup of Parmesan cheese
1 tsp of Sea Salt
Fresh cheese Tortellini (or any type of pasta)
1. Melt butter in a microwavable measuring cup. Whisk in flour.
2. Whisk in 1 1/2 cups of Milk of milk. Microwave on high for 1 minute then remove and whisk until smooth.
3. Add remainder of milk, VE Pesto Herb, Parmesan cheese and salt. Whisk together and microwave on high for 1 minute.
4. Remove from microwave and whisk until sauce thickens. If you prefer a thicker sauce just place in microwave again for another minute.
Serves 4-6
4 Tbsp of butter
3 Tbsp flour
6 Tbsp VE Pesto Herb
3 cups of milk(1% or 2%)
2/3 cup of Parmesan cheese
1 tsp of Sea Salt
Fresh cheese Tortellini (or any type of pasta)
1. Melt butter in a microwavable measuring cup. Whisk in flour.
2. Whisk in 1 1/2 cups of Milk of milk. Microwave on high for 1 minute then remove and whisk until smooth.
3. Add remainder of milk, VE Pesto Herb, Parmesan cheese and salt. Whisk together and microwave on high for 1 minute.
4. Remove from microwave and whisk until sauce thickens. If you prefer a thicker sauce just place in microwave again for another minute.
Monday, September 24, 2007
Pesto Chicken Pinwheels
2 Tbsp VE Pesto Herb
3 Tbsp Hot Water
4 oz Feta Cheese, crumbled
1/8 tsp freshly ground VE pepper
4 chicken breast halves
1. Mix together VE Pesto Herb and hot water, allow to stand for 5 minutes to soften spices.
2. Add Feta and pepper. Set aside.
3. Using a Meat tenderizer (or meat mallet) flatten chicken to about 1/4 inch thickness.
4. Spread about 2 Tbsp of pesto-cheese mix on each chicken breast. Roll each piece of chicken and secure with toothpicks. Place on greased coking dish with seam side down.
5. Bake at 400F for 25-35 minutes, until juices run clear when meat is pricked with fork. Remove from oven and let stand for 5 minutes. Cut into 1/2 inch rounds and serve.
3 Tbsp Hot Water
4 oz Feta Cheese, crumbled
1/8 tsp freshly ground VE pepper
4 chicken breast halves
1. Mix together VE Pesto Herb and hot water, allow to stand for 5 minutes to soften spices.
2. Add Feta and pepper. Set aside.
3. Using a Meat tenderizer (or meat mallet) flatten chicken to about 1/4 inch thickness.
4. Spread about 2 Tbsp of pesto-cheese mix on each chicken breast. Roll each piece of chicken and secure with toothpicks. Place on greased coking dish with seam side down.
5. Bake at 400F for 25-35 minutes, until juices run clear when meat is pricked with fork. Remove from oven and let stand for 5 minutes. Cut into 1/2 inch rounds and serve.
Pesto Cream Cheese Spread
by Dana Kayal
Use this as a spread for Bagels or crackers, or spread some on a pita (or tortilla) as a base for a wrap, or just spread some on a wrap, roll and slice for a great appetizer for your guests.
1 cup cream cheese
1/2 cup no-fat sour cream
1 Tbsp Hot water
2 tsp VE Pesto Herb
1 tsp VE Sun-Dried Tomato Dip Mix
1/4 cup Chopped Sun-Dried Tomatos
1. Whip together cream cheese and Sour Cream.until light.
2. Mix together hot water, VE Pesto Herb and VE Sun Dried Tomato Dip Mix. Mix into cream cheese mixture. You are now ready to use this great tasting spread!
Use this as a spread for Bagels or crackers, or spread some on a pita (or tortilla) as a base for a wrap, or just spread some on a wrap, roll and slice for a great appetizer for your guests.
1 cup cream cheese
1/2 cup no-fat sour cream
1 Tbsp Hot water
2 tsp VE Pesto Herb
1 tsp VE Sun-Dried Tomato Dip Mix
1/4 cup Chopped Sun-Dried Tomatos
1. Whip together cream cheese and Sour Cream.until light.
2. Mix together hot water, VE Pesto Herb and VE Sun Dried Tomato Dip Mix. Mix into cream cheese mixture. You are now ready to use this great tasting spread!
Warm Pizza Dip
1- 8 oz. container Whipped Cream Cheese
1 cup pizza sauce
1/2 cup chopped onion
8 oz. mozzarella cheese, grated
2 1/2 oz. pepperoni, coarsely chopped
2 1/2 oz. can sliced olives, drained
1 tsp VE Pizza Seasoning
1. Spread cream cheese on the bottom of a greased 9” round pie plate.
2. Add the remaining ingredients, in layers, in the order that they appear.
3. Sprinkle Pasta Seasoning over top. Place in preheated 350F oven for 5-10 minutes. Serve warm with crackers.
1 cup pizza sauce
1/2 cup chopped onion
8 oz. mozzarella cheese, grated
2 1/2 oz. pepperoni, coarsely chopped
2 1/2 oz. can sliced olives, drained
1 tsp VE Pizza Seasoning
1. Spread cream cheese on the bottom of a greased 9” round pie plate.
2. Add the remaining ingredients, in layers, in the order that they appear.
3. Sprinkle Pasta Seasoning over top. Place in preheated 350F oven for 5-10 minutes. Serve warm with crackers.
Friday, September 21, 2007
Pesto Chicken Breasts
By Terra Monk
Serves 4
4 chicken breasts, boneless, skinless
2 Tbsp VE Pesto mix
2 Tbsp Real Mayonnaise, low fat
8 slices Swiss, Gruyere or sharp cheddar
1. BBQ or bake chicken breasts until halfway done (flipping once on BBQ).
2. While chicken is cooking mix together VE Pesto Herb Mix and the Mayonnaise.
3. When chicken is half cooked spread pesto mixture evenly over breasts. Cook until chicken is cooked through and tender.
4. Place two cheese slices on each piece of chicken and cook until cheese is melted. Serve immediately and enjoy.
Serves 4
4 chicken breasts, boneless, skinless
2 Tbsp VE Pesto mix
2 Tbsp Real Mayonnaise, low fat
8 slices Swiss, Gruyere or sharp cheddar
1. BBQ or bake chicken breasts until halfway done (flipping once on BBQ).
2. While chicken is cooking mix together VE Pesto Herb Mix and the Mayonnaise.
3. When chicken is half cooked spread pesto mixture evenly over breasts. Cook until chicken is cooked through and tender.
4. Place two cheese slices on each piece of chicken and cook until cheese is melted. Serve immediately and enjoy.
Spicy Roast Chicken
By Colleen Zade
Serves 4 – 6
2 tsp VE Nonya Seasoning
1 large clove garlic, minced
2 tsp brown sugar
2 Tbsp Soya Sauce
1 Tbsp fresh lime juice
6 - 8 chicken thighs (skinless)
30 g (1 oz) butter, chopped
1. Combine first 5 ingredients together to make a thin paste.
2. Brush mixture on chicken thighs and place butter piece on top.
3. Bake for 50 minutes at 350F until chicken is cooked through and tender. Baste with any remaining paste after 25 minutes.
Serves 4 – 6
2 tsp VE Nonya Seasoning
1 large clove garlic, minced
2 tsp brown sugar
2 Tbsp Soya Sauce
1 Tbsp fresh lime juice
6 - 8 chicken thighs (skinless)
30 g (1 oz) butter, chopped
1. Combine first 5 ingredients together to make a thin paste.
2. Brush mixture on chicken thighs and place butter piece on top.
3. Bake for 50 minutes at 350F until chicken is cooked through and tender. Baste with any remaining paste after 25 minutes.
Molokai Ribs
Serves 8
5-6 lbs pork spareribs, cut into individual pieces
3 medium onions
6 Tbsp soy sauce, divided
1/2 tsp VE 4 Pepper Blend
6 VE Star Anise Carpels
1 Tbsp vegetable oil
1 tsp VE Nonya
2 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp VE Ginger Powder
1/2 cup honey
1 Tbsp Worcestershire Sauce
1. In large pot place spare ribs. Cover ribs with 2 of the onions, which have been sliced, 4 Tbsp of soy sauce, the pepper, and anise.
2. Add 1-2 inches of water the pot and bring to a boil. Cover and reduce heat. Allow to simmer until ribs are tender – 1 to 1 1/2 hours.
3. While ribs are simmering prepare sauce. Place oil in a large frying pan and add the last onion which has been finely chopped. Sauté until golden. Add remaining ingredients and bring to a boil. Set aside.
4. When ribs are tender place on a baking sheet that has been lined with parchment paper. Pour some sauce over ribs then bake, uncovered, at 400F for 1/2 hour being sure to baste every 10 minutes with remaining sauce.
5-6 lbs pork spareribs, cut into individual pieces
3 medium onions
6 Tbsp soy sauce, divided
1/2 tsp VE 4 Pepper Blend
6 VE Star Anise Carpels
1 Tbsp vegetable oil
1 tsp VE Nonya
2 Tbsp brown sugar
1 Tbsp lemon juice
1 tsp VE Ginger Powder
1/2 cup honey
1 Tbsp Worcestershire Sauce
1. In large pot place spare ribs. Cover ribs with 2 of the onions, which have been sliced, 4 Tbsp of soy sauce, the pepper, and anise.
2. Add 1-2 inches of water the pot and bring to a boil. Cover and reduce heat. Allow to simmer until ribs are tender – 1 to 1 1/2 hours.
3. While ribs are simmering prepare sauce. Place oil in a large frying pan and add the last onion which has been finely chopped. Sauté until golden. Add remaining ingredients and bring to a boil. Set aside.
4. When ribs are tender place on a baking sheet that has been lined with parchment paper. Pour some sauce over ribs then bake, uncovered, at 400F for 1/2 hour being sure to baste every 10 minutes with remaining sauce.
Chicken Souvlaki Marinade
This is one of my favorites as it is so simple and has an amazing taste!! (And, there are no complaints, only compliments, from my children when I make this recipe -- that's a real bonus!)
4 Servings
2 tsp garlic cloves, minced
1 tsp lemon juice
1 tsp extra-virgin olive oil
1/2 tsp VE Greek Oregano
1/2 tsp VE Sea Salt
1/4 tsp VE Pepper
4 chicken breasts
1. Place all ingredients in zip lok bag and shake to coat chicken. Allow to marinade in fridge for at least 30 minutes.
2. Grill over medium heat for 6-8 minutes per side until juices run clear and chicken is no longer pink inside.
4 Servings
2 tsp garlic cloves, minced
1 tsp lemon juice
1 tsp extra-virgin olive oil
1/2 tsp VE Greek Oregano
1/2 tsp VE Sea Salt
1/4 tsp VE Pepper
4 chicken breasts
1. Place all ingredients in zip lok bag and shake to coat chicken. Allow to marinade in fridge for at least 30 minutes.
2. Grill over medium heat for 6-8 minutes per side until juices run clear and chicken is no longer pink inside.
Thursday, September 20, 2007
Do You Know if Your Herbs and Spices Are Still Fresh?
I found this article online and thought that I would post it here as I have often wondered about the shelf life of my spices.
Article By Thomas G
Article By Thomas G
Most would agree that fresh herbs and spices provide the best flavorings for your cooking. Unfortunately, it's not easy to keep fresh herbs and spices on hand at all times, so many of us have a stockpile or dried herbs and spices in our kitchens.
A spice is a dried seed, fruit, root, bark or vegetative substance used as a food additive for the purpose of flavoring. I’m sure you all know that. But I’m sure many of you have spices on your shelf that you rarely use. Then a recipe comes along and you question if the spices are still good. I’ve provided some information on the shelf life of spices and herbs below.
Ingredient Shelf Life
Ground Spices 2-3 years
Whole Spices 3-4 years
Seasoning Blends 1-2 years
Herbs 1-3 years
Extracts 4 years, except pure vanilla, which lasts forever
Still not sure, then use these guidelines:
Check to see that the color of your spices and herbs is vibrant. If the color has faded, chances are so has the flavor.
Rub or crush the spice or herb in your hand. If the aroma is weak and flavor is not apparent, it’s time to replace it.
Store herbs and spices in a tightly capped container, and keep away from heat, moisture, and direct sunlight. Replace bottle lids tightly immediately after use.
To minimize moisture and caking, use a dry measuring spoon and avoid sprinkling directly into a steaming pot.
Check the freshness date on the container.
Did this recipe make you hungry? Do you enjoy cooking and trying new recipes? Chef Tom shares his favorite recipes, videos, cooking tips and resources on his blog http://www.cheftomcooks.com
Article Source: http://EzineArticles.com/?expert=Thomas_G
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Check out Chef Tom's site for more articles and great recipes.
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Lemon Dilly Chicken
Serves 6
2 Tbsp olive oil
6 boneless, skinless chicken breasts
1 cup chicken stock
1 Tbsp lemon juice
1 tsp VE Lemon Dilly Dip Mix
1 Tbsp VE 3 Onion Dip Mix
VE Sea Salt & VE Lemon Pepper, to taste
1. Heat olive oil in large frying pan, over medium heat. Add chicken breasts and cook for 2-4 minutes per side.
2. Mix together the chicken stock, lemon juice and VE Lemon Dilly Dip Mix.
3. Pour over chicken in frying pan. Bring to a boil, then reduce heat and allow to for 10 – 15 minutes, until chicken is cooked through. Remove chicken from pan and place on a serving dish.
4. Allow sauce, remaining in frying pan, to boil until reduced by half.Add VE 3 Onion Dip Mix Season to taste with VE Sea Salt & VE Lemon Pepper. Pour sauce onto chicken breasts and serve.
2 Tbsp olive oil
6 boneless, skinless chicken breasts
1 cup chicken stock
1 Tbsp lemon juice
1 tsp VE Lemon Dilly Dip Mix
1 Tbsp VE 3 Onion Dip Mix
VE Sea Salt & VE Lemon Pepper, to taste
1. Heat olive oil in large frying pan, over medium heat. Add chicken breasts and cook for 2-4 minutes per side.
2. Mix together the chicken stock, lemon juice and VE Lemon Dilly Dip Mix.
3. Pour over chicken in frying pan. Bring to a boil, then reduce heat and allow to for 10 – 15 minutes, until chicken is cooked through. Remove chicken from pan and place on a serving dish.
4. Allow sauce, remaining in frying pan, to boil until reduced by half.Add VE 3 Onion Dip Mix Season to taste with VE Sea Salt & VE Lemon Pepper. Pour sauce onto chicken breasts and serve.
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