Recipes

Parsley Croutons

Parsley Croutons

Deel op Facebook Print Recipe

Ingredients

Makes 1 dozen croutons / Prep: 5 min., Bake: 5 min.

Instructions

  • Brush both sides of baguette slices with olive oil; rub garlic halves over slices.
  • Place slices on an ungreased baking sheet, and sprinkle evenly with cheese and parsley.
  • Bake, uncovered, at 400° for 5 minutes or until golden.
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Course; Bread / Side Dish

Creamy Cilantro Soup

Creamy Cilantro Soup

Couverts6 servings
Total time 25 minutes
Deel op Facebook Print Recipe

Equipment

  • blender

Ingredients

Garnishes:

  • fresh cilantro sprigs
  • a dollop of light sour cream

Instructions

  • In a blender or food processor, combine the cilantro leaves and 1 cup of chicken broth.
  • Blend until smooth, occasionally scraping down the sides.
  • In a Dutch oven or large soup pot, melt the butter over medium heat.
  • Whisk in the all-purpose flour and cook until it forms a smooth paste.
  • Gradually add the remaining 3 cups of chicken broth, whisking constantly to ensure no lumps form.
  • Allow the mixture to come to a boil and let it simmer for 1 minute.
  • Stir in the cilantro mixture, fat-free cream cheese, light sour cream, minced garlic, salt, ground red pepper, and ground cumin.
  • Simmer the soup for 15 minutes, stirring occasionally until it’s heated through and well combined.
  • Serve the creamy cilantro soup hot, garnished with fresh cilantro sprigs and a dollop of light sour cream.
  • Enjoy your delicious Creamy Cilantro Soup!
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Course; Soup

Zesty Lemon Rice Pilaf

Zesty Lemon Rice Pilaf

Couverts6 servings
Total time 30 minutes
Deel op Facebook Print Recipe

Equipment

  • Large skillet

Ingredients

Instructions

  • In a large skillet, melt the butter over medium-high heat.
  • Add the thinly sliced celery and finely chopped green onions to the skillet.
  • Sauté until the celery becomes tender.
  • Stir in the hot cooked rice, grated lemon zest, salt, and pepper.
  • Continue to cook over low heat for about 2 minutes or until everything is thoroughly heated.
  • Your Zesty Lemon Rice Pilaf is now ready to serve!
  • This dish brings a burst of fresh lemon flavor to your meal.
  • Enjoy!
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Course; Rice
Diets; Vegetarian

Homemade Fried Rice

Homemade Fried Rice

Couverts4 servings
Total time 30 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • If you have time, consider cooking and chilling the rice a day ahead.
  • Chilled rice has a firmer texture that’s ideal for stir-frying.
  • In a skillet or wok, heat 1 tablespoon of oil over medium-high heat for about 2 minutes.
  • Add the eggs and cook for 1 minute on each side.
  • Remove them from the skillet, chop them, and set them aside.
  • Heat the remaining 3 tablespoons of oil in the skillet or wok.
  • Add the diced ham and stir-fry for 1 to 2 minutes or until it turns golden.
  • Add the diced red bell pepper and sweet onion, and stir-fry for 5 minutes until they become tender and fragrant.
  • Stir in the thawed frozen sweet peas and the next 3 ingredients (cooked rice, soy sauce, and chili-garlic sauce).
  • Continue to stir-fry for 3 to 4 minutes or until everything is thoroughly heated.
  • Finally, add the reserved chopped egg and sprinkle the dish with sliced green onions.
  • Your homemade Fried Rice is ready to be served!
  • Enjoy this flavorful and satisfying dish.
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Course; Rice

Company Rice

Company Rice

Total time 1 hour 20 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a medium saucepan over medium heat, melt the butter.
  • Add the wild rice and sliced mushrooms to the saucepan.
  • Sauté for about 5 minutes, allowing the rice and mushrooms to develop a rich flavor.
  • Stir in the finely chopped green onions, followed by the chicken broth, dry sherry, and salt.
  • Bring the mixture to a boil.
  • Once boiling, reduce the heat, cover, and let it simmer for approximately 1 hour and 5 minutes or until the rice is fully cooked.
  • Be sure to drain any excess liquid.
  • After cooking, gently stir in the freshly chopped parsley.
  • To finish, sprinkle the toasted sliced almonds over the top of the rice for added flavor and texture.
  • Your delightful Company Rice is ready to enhance a variety of entrées and is sure to become a crowd favorite!

Notes & Wine Advice

You can substitute 1 (6.2-ounce) package of fast-cooking long-grain and wild rice mix for the wild rice and omit the ½ teaspoon of salt, if desired.
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Course; Rice

Citrus-Ginger Couscous

Zesty Orange-Ginger Couscous

Couverts4 persons
Deel op Facebook Print Recipe

Equipment

  • medium saucepan

Ingredients

  • 1 teaspoon freshly grated orange zest
  • 2 cups of pure orange juice
  • 1/3 cup of sweetened dried cranberries
  • 1/2 tablespoon of butter or margarine
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of ground cinnamon
  • 1 teaspoon of minced fresh ginger
  • 1 10-ounce package of couscous
  • 1/4 cup of toasted sliced almonds

Instructions

  • In a medium saucepan over medium heat, combine the first 7 ingredients and bring them to a gentle boil.
  • Once it reaches a boil, remove it from the heat.
  • Stir in the couscous, ensuring it’s well mixed with the flavorful liquid.
  • Cover the saucepan and let it stand for 5 minutes.
  • After standing, fluff the couscous with a fork, allowing it to absorb all the delicious flavors.
  • Finally, stir in the toasted sliced almonds for added crunch and flavor.
  • Your Zesty Orange-Ginger Couscous is ready to be served.
  • Enjoy this delightful dish!

Notes & Wine Advice

For testing purposes, Craisins Sweetened Dried Cranberries were used.
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Course; Fruit / Pasta / Rice

Springtime Orzo Pasta

Springtime Orzo Pasta

Couverts6 servings
Deel op Facebook Print Recipe

Equipment

  • Large Dutch oven

Ingredients

  • 3 quarts of water
  • 1 teaspoon of salt
  • 2 cups of uncooked orzo pasta
  • 1 pound of fresh asparagus cut into 1-inch pieces
  • 3 garlic cloves minced
  • 1/2 cup of chopped red bell pepper
  • 1 tablespoon of olive oil
  • 1 teaspoon of melted butter or margarine
  • 1 cup of thawed frozen English peas
  • 1/2 cup of chicken broth
  • 1 teaspoon of grated lemon zest
  • 1/4 teaspoon of ground white pepper
  • 1/2 cup of freshly grated Parmesan cheese

Instructions

  • In a large Dutch oven, bring 3 quarts of water to a boil and add 1 teaspoon of salt.
  • Stir in 2 cups of uncooked orzo pasta and cook for 5 minutes.
  • After 5 minutes, add the 1-inch pieces of fresh asparagus to the boiling water with the orzo and continue cooking for an additional 4 minutes.
  • Drain the mixture and transfer it to a spacious serving bowl.
  • Set it aside.
  • In the same Dutch oven, heat 1 tablespoon of olive oil and 1 teaspoon of melted butter or margarine over medium heat.
  • Add the minced garlic and chopped red bell pepper, stirring constantly for about 1 minute or until they are tender-crisp.
  • Add the thawed frozen English peas to the Dutch oven and cook for an additional 1 minute, stirring constantly.
  • Pour in 1/2 cup of chicken broth, grated lemon zest, and ground white pepper.
  • Bring this mixture to a boil and cook for an extra minute.
  • Combine the vegetable mixture from the Dutch oven with the orzo and asparagus mixture in the serving bowl.
  • Toss everything together to ensure a thorough mix.
  • Sprinkle the freshly grated Parmesan cheese over the top.
  • Serve your Springtime Orzo Pasta right away.
  • This dish celebrates the vibrant flavors of spring and is a delightful addition to any meal.
  • Enjoy!
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Course; Cheese / Pasta
Diets; Vegetarian

Creamy Alfredo Pasta

Creamy Alfredo Pasta

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Large skillet

Ingredients

Instructions

  • In a large skillet, heat the olive oil over medium-high heat.
  • Add the diced ham, red bell pepper, and minced garlic.
  • Cook for about 3 minutes, stirring often, until the bell pepper becomes tender and the ham is slightly browned.
  • Reduce the heat to medium-low and stir in the fresh Alfredo sauce, chopped fresh sage, and freshly ground black pepper.
  • Cook, stirring constantly, until the sauce is thoroughly heated.
  • While the sauce is cooking, cook the bowtie pasta according to the package directions.
  • Drain the cooked pasta.
  • Add the cooked and drained pasta to the skillet with the Alfredo sauce mixture.
  • Toss well to coat the pasta with the creamy sauce.
  • Sprinkle the freshly grated Parmesan cheese over the top of the pasta and sauce.
  • Serve your Creamy Alfredo Pasta immediately, and enjoy the rich and comforting flavors.

Notes & Wine Advice

You can use any brand of fresh Alfredo sauce for this recipe.
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Course; Pasta
Cuisine; European / Italian
Diets; Vegetarian

Spinach and Feta Penne Pasta

Spinach and Feta Penne Pasta

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Cook the penne pasta in a large pot or Dutch oven according to the package instructions.
  • Drain the pasta and return it to the pot.
  • Add the chopped plum tomatoes, fresh spinach, olive oil, Greek seasoning, salt, and dried crushed red pepper flakes to the pot with the cooked pasta.
  • Cook the mixture over medium heat for about 2 minutes, or until everything is thoroughly heated and the spinach starts to wilt.
  • Sprinkle the crumbled feta cheese over the top of the pasta.
  • Serve your Spinach and Feta Penne Pasta immediately, and enjoy as a delicious side or main dish.
  • This pasta pairs well with steak or makes a satisfying vegetarian meal on its own.
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Course; Pasta
Diets; Vegetarian

Classic Macaroni and Cheese

Classic Macaroni and Cheese

Couverts8 servings
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Cook the elbow macaroni according to the package instructions until al dente.
  • Drain well and set aside.
  • In a quart-sized jar with a tightly-sealed lid, combine the milk, all-purpose flour, and onion powder.
  • Shake the jar vigorously for about 1 minute to create a smooth mixture.
  • In a large mixing bowl, combine the flour mixture, 3 1/2 cups of shredded sharp Cheddar cheese, and the cooked macaroni.
  • Stir until the macaroni is thoroughly coated with the cheese mixture.
  • Transfer the macaroni mixture into a lightly greased 13×9-inch baking dish or use 2 (11-inch) oval baking dishes if preferred.
  • Evenly sprinkle the soft breadcrumbs over the top of the macaroni mixture.
  • Then, sprinkle the remaining 1 cup of shredded sharp Cheddar cheese evenly over the breadcrumbs.
  • Drizzle the melted butter evenly over the cheese layer.
  • Preheat your oven to 350°F (175°C).
  • Bake the macaroni and cheese in the preheated oven for approximately 45 minutes, or until the top turns a beautiful golden brown and the cheese is bubbling.
  • Once it’s done, garnish the macaroni and cheese with freshly ground black pepper to taste.
  • Enjoy your homemade Classic Macaroni and Cheese!
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Course; Cheese / Pasta
Cuisine; European / Italian