White Chicken Chili with Roasted Butternut Squash

White Chicken Chili with Roasted Butternut Squash

From the Kitchen of Terri N. Bergman

SERVES: 10-12
LEVEL: Intermediate (you got this!)

INGREDIENTS:
1 Lg Onion
1 Cup Chopped Celery
1 Cup Chopped Carrots
1-2 Red Peppers Coarse Chop
1 Lg Butternut Squash – peeled, seeded and medium Chop (1” cubes)
1 Cup White Wine
2 Cups Chicken Stock
1 Cup Cream
Handful Chopped fresh Parsley (reserve some for garnish)
Handful Chopped fresh Cilantro (reserve some for garnish)
2 Tbsp Amazing Heat
2 Tbsp Amazing Rub (for roasting veggies in oven)
1 Broasted Whole Chicken, remove drumsticks, then skinned, deboned and medium chop of all meat
1 Tbsp Cornstarch
Fresh Rosemary spears (or use 1 tbsp chopped dried rosemary)
Roasted whole Garlic Head (top cut off, drizzle Olive oil, rub or salt n pepper/baked one hour)
1 Large Jar White Northern Beans
1 Large Green Salsa Verde Mild-Medium (your call!)
Lime cut into wedges

INSTRUCTIONS:
Sauté coarsely chopped onion, carrot and celery in olive oil on medium high to soften and wilt. Add 1 cup white wine, let wine reduce and bring up any bits left on pan bottom. Set aside.

Take chopped red pepper and butternut squash and drizzle with olive oil, sprinkle with Amazing Rub and roast in hot over (400 degrees) until browned and roasted/ approx 40 minutes. At the same time/same oven place whole garlic clove, topped and drizzle with Oil, wrapped in foil to cook thoroughly. If you have Rosemary Spears, place on veggies roasting for 10 minutes, they brown quickly – so watch, remove when browned and set aside.

To pan with carrots, celery, etc. now add Chicken stock, Amazing Heat, parsley, cilantro, northern beans and the jar of Salsa verde. Let simmer 30+ minutes, you can then turn heat very low and continue to simmer. Add roasted veggies, chicken chunks, rosemary, garlic (removed from head and smashed), simmer 10 minutes. To finish add cream (with cornstarch incorporated) and stir to thicken.

Add any additional seasonings, salt n pepper….Lime squeeze.

Serve in bowls, with Lime wedge, Sour Cream (if desired), garnish of any remaining herbs.

Very fun and cool to serve in little pumpkin or squash boats….

ENJOY!!!

Beef Short Ribs in Red Wine…Fork Tender Delicious!

Beef Short Ribs in Red Wine…Fork Tender Delicious!

From the Kitchen of Terri N. Bergman

(Yes, this takes an entire bottle of red wine…and it is absolutely delicious. A celebration meal!)

Inspired by the original recipe posted in Bon Appetit (.com) a decade or more ago!

SERVES: 6-8
LEVEL: Intermediate (just brown that meat!)

INGREDIENTS:
5 lbs bone in beef short ribs
2 Tbsp. Amazing Rub (original seasoning)
3 Tbsp Olive Oil
2 Onions/med. chopped
3 Carrots/med. chopped
2 Celery stalks chopped
3 Tbsp flour OR (at finish use reserved 1/C red wine with 1 Tbsp Corn starch)
2 Tbsp tomato paste
1 whole bottle (750ml) of Cabernet Sauvignon (or your choice of red)
(Remember the saying, “if you wouldn’t drink it, don’t cook with it”…use a nice bottle!
1 Tbsp of the Amazing Herbes**
2 bay leaves
1 head garlic cut in half (remove at cooks end)
4 Cups Beef Stock 

**If you are rocking your own fresh herbs at home – tie Rosemary Sprigs, thyme, oregano in bundle to include in covered bake time, remove all before serving…including garlic halves.

Heat oven to 350 degrees. Season short ribs with Amazing Rub (you can add additional salt/pepper your choice/ rub promotes flavor and beautiful browning)

Heat oil in a large Dutch oven over medium heat, break into 2 batches and carefully brown all sides of ribs. Place ribs in plate as they are browned, pour half of drippings off.

Add onions, carrots and celery to pot and cook over med heat, about 5 minutes. Add flour (if using) and tomato paste; cook with constant stir 3-4 minutes. Stir in all wine, add short ribs and any juices. Bring to low boil/simmer until wine is reduced by half, approx 25 mins. Then, add all seasonings and herbs to pot along with garlic halves. Stir in stock, bring to boil and transfer to oven. (Covered pot)

Cook until short ribs are very tender 2 ½ hours. Transfer ribs to a platter. Strain sauce, spoon fat from surface, season with salt and pepper. Great served over mashed potatoes. 

ENJOY!

Asian Meatballs

Asian Meatballs

From the Kitchen of Terri Bergman

Asian Meatballs

CATEGORY: Main Event
SERVES: 36 2″ meatballs
LEVEL: Presto, easy!

MEATBALL INGREDIENTS:
1 # ground chicken, 1# ground pork, optional add ¼ # lean ground beef 
1 cup oat flour (finely ground oats) or 1 C Panko
2 eggs
2 Tbsp Soy Sauce
1 Tbsp minced garlic
2 tsp minced ginger or 1 tsp ground ginger powder
1 C chopped Green Onion (finely sliced)
Optional ¼ C  finely chopped cilantro and or parsley (I like both)
1 tsp Amazing Heat

GLAZE INGREDIENTS:
1 Tbsp Amazing Rub (or brown sugar/spices)
1 Tbsp minced Garlic
½ C Soy Sauce
1 C Water
½ C Honey
½ C White Wine
1 Tbsp but Optional Hoisin Sauce, Oyster Sauce, Chili Sauce

INSTRUCTIONS:

MEATBALLS:
PREHEAT OVEN 400 DEGREES
Combine ground meats, 1 Cup oat flour or panko, eggs and all other ingredients. Stir with large fork to mix, try not use your hands. This will result in a much more tender meatball!
Roll balls in a approx 2” meatball (use scooper or spoon) and set on baking dish lined with parchment.
In warmed oven, approx bake time 12-15 minutes. Remove, set aside and sauce the meatballs you will be serving with the great glaze below.

GLAZE:
Stir Ingredients together and gently simmer uncovered, about 10-15 minutes until thickened.
Add Glaze to meatballs to cover, and additional glaze for table side and great in stir-fry veggies and pasta.

If freezing meatballs, very lightly glaze, set on baking dish, freeze and then bag in zip lock.

Great recipe to just have in the freezer for appetizers or quick week night dinner. 

Half Moon Squash with Baby Greens, Spicy Shrimp, Blueberries and Nuts

Half Moon Squash with Baby Greens, Spicy Shrimp, Blueberries and Nuts

From the Kitchen of Terri Bergman

Half Moon Squash with Baby Greens, Spicy Shrimp, Blueberries and Nuts – Served with “out of this world” Maple Vinaigrette!

CATEGORY: Main Event or Side Salad/Luncheon
SERVES: 4 Dinner Salads or 6 Luncheon Salads
LEVEL: Presto, easy!

INGREDIENTS:
1 Medium Butternut Squash, peeled, seeded and sliced in full round, half rounds
2 Tbsp Olive Oil
1 Tbsp The Amazing Rub
20 Large Shrimp, Cooked and Shelled
2 Tbsp Corn Starch
1 Tbsp Amazing Heat
1 Cup Blueberries
1 Cup Toasted and Salted Whole Pecans
8 Cups Spring Fresh Salad Greens
*Optional 1 cup chopped fresh mint/or basil

INSTRUCTIONS:
Take the butternut squash slices and toss with small amount olive oil, and place on a parchment lined baking sheet, sprinkle generously with the Amazing Rub Seasonings (or your house spices)

Bake in a 400 degree oven for 15 minutes, turning carefully and bake for addition 5-10 minutes until tender and golden. Remove from oven and set aside.

Next, place cooked shrimp in a bowl and dust with cornstarch and Amazing Heat. Heat a non stick skillet with oil and quickly cook the shrimp( do not over crowd) to slightly golden and seasoned, flip and remove from pan. Place on paper towel until assembling salads.

Take 4 large salad plates and put 2 cups of greens on each. Assemble squash and shrimps in rows on greens, then toss over the blueberries and pecans.  Dress with House Maple Vinaigrette, Salt and Pepper to taste.

MAPLE VINAIGRETTE:
1/8 C Maple Syrup
1/8 C Rice Wine Vinegar
¼ Light Vegetable Oil (could use Olive Oil also)
1 Tbsp Lemon Juice
1 tsp Amazing Heat (or house seasonings)
¼ Pummull Seasoning (or Cinn)

Stir or shake together and add salt and pepper directly to salads

Asian Chicken Thighs and Pineapple Slaw

Asian Chicken Thighs and Pineapple Slaw

From the Kitchen of Terri Bergman

Asian Seared Chicken Thighs with Pineapple Slaw…served with Peanut Sauce

CATEGORY: Main Event
SERVES: 4
LEVEL: Presto, easy!

INGREDIENTS:
4 Chicken thighs
2 Tbsp The Amazing Rub (or Brown Sugar w/Ginger)
1 Tbsp vegetable Oil
1 Tbsp Soy Sauce
1 tsp Hot Sauce
1 Tbsp Lemon/or Lime Juice
2 Cups Fresh Pineapple bite size chop

SLAW INGREDIENTS:
1 Tbsp The Amazing Rub (or Brown Sugar)
4 C Coleslaw mix (your favorite) or fine Shred Cabbage and Carrots
½ C Dried Fruit/Nut Trail Mix (no choc!)
1 Tbsp Lime Juice
2 Tbsp Oil (light here)
1 Tbsp Soy Sauce
½ Tbsp hot sauce
1 tsp Toasted Sesame Oil to finish
Fresh Herbs as in Cilantro, Mint or Basil – fine chopped or 2 Tbsp dried Basil or Amazing Herbes

PEANUT SAUCE INGREDIENTS:
½ C Peanut Butter smooth
¼ tsp Pummull Spice (or Cinn blend)
1 Tbsp Maple Syrup or Brown Sugar
2 Tbsp Soy Sauce
1 Tsp Rice Vinegar (or white)
½ tsp red pepper flakes
¼ C hot water (start with 1/8 C and add to desired consistency)

INSTRUCTIONS:
Prepare Chicken thighs by skinning, deboning and cutting into small strips. In a large bowl add chicken, Amazing Rub, oil, soy sauce, hot sauce and citrus juice (lemon or lime). Toss to coat the strips of chicken and set aside for 15-30 minutes or cover and refrigerator overnight.

Drain Chicken from marinade before searing. Get a skillet hot with oil, and place chicken pieces in skillet, do not over crowd, looking to sear these and create a nice golden brown surface on all side. Remove chicken that is cooked thru (no pink in centers) and continue to cook all chicken, set aside on warm plate. In same pan as cooked chicken, add a little more oil and cook the chopped, drained pineapple looking to toss coat and brown (add a little sprinkle of Amazing Rub to season and brown)

Assemble the Slaw with Cabbage/Carrot mix, ½ C Trail Mix, and toss dress with lime juice, oil, soy sauce, hot sauce- when all coated, finish with a drizzle of Toasted Sesame Oil if desired.

Place a cup of dressed Slaw in center of each serving dish, top with seared pineapple and lastly with chicken strips. Can be garnished with a little more trail mix, or chopped basil or Herbs as noted.

The Peanut Sauce recipe above is delicious as a side dressing to use in the entire plated salad or for a dressing for the chicken. This is so very packed with flavor, and you’ll be shouting “encore”. I have found that a prepared plated salad with all ingredients is also delicious to refrigerate (cover with wrap) and do a quick 1 minute warm in micro.  Enjoy!!!

KB’s Amazing Skillet Pork Chops stuffed with Apple and White Cheddar

KB’s Amazing Skillet Pork Chops stuffed with Apple and White Cheddar

From the Kitchen of Terri Bergman

KB’s Amazing Skillet Pork Chops stuffed with Apple and White Cheddar
Finished with a Dijon, Maple and Lemon-Kissed Sauce

MY INSPIRATION was to make a skillet version of a fork tender pork chop…but keep the applesauce off the plate. These pork shops are slightly stuffed with thin slices of apple and a slice of a very sharp Vermont White Cheddar Cheese.  The Cheese virtually melts into the apples and the taste is wonderful! So here is how I prepared these chops…but the sauce may just steal the show here. Pork bits from the skillet (which will have remnants of the Amazing Rub and some corn starch) , loosened and cooked in stock, with spicy Dijon mustard, sweet and pure Vermont Maple Syrup and just to shout it out, a kiss of lemon juice. No need to thicken…just bring to heat, a quick boil and down to a simmer that reduces by one half! YUM!

CATEGORY: Main Event
SERVES: 4
LEVEL: Intermediate, you got this!

INGREDIENTS:
4 pork chops (1” thick)
1 small peeled, cored and thin sliced apple
4 pcs Vermont Sharp Cheddar (2” squares)
2 Tbsp Corn Starch
1 Tbsp KB’s Amazing Rub ( or your house sweet n spiced rub)
½ tsp black pepper
1 Tbsp Olive Oil

SAUCE:
1 C chicken stock
1 Tbsp Dijon mustard
1 Tbsp Maple Syrup
1-2 Tbsp Lemon Juice
Chopped fresh parsley or 1 teaspoon of The Amazing Herbes

DIRECTIONS:
Take the pork chops out of the cooler and pat with paper towel, cover and let come to temperature.

Make a slice into side/middle center of pork chop and stuff with thin apple slices and 1 pc cheese.

In a plate; add corn starch and the Amazing Rub, black pepper. Press all chops each side into this seasoned corn starch. 

Heat oil in a skillet that has a cover. When the oil is hot, place the chops down into oil and sear for 2-3 minutes to brown nicely. When browned, carefully flip the chops and start the sear on that side. Almost immediately bring the heat down to low, cover the pan…and put timer on for 10 minutes. Because chop size may vary, start to check done at 5-7 minutes. When juices run clear, remove from the pan, set aside and cover with foil for at least 5 minutes.

This is when you make your sauce

SAUCE:
Deglaze the pan with chicken stock working all browned bits from bottom of pan. Bring to a slight boil, lower to simmer adding Dijon mustard, maple syrup and lemon juice. Simmer to reduce by half, at this point taste for seasoning…salt, pepper more mustard…your taste. 

Add fresh parsley or 1 slight tsp of the Amazing Herbes if desired for a finish.

Plate the chops, great with potato and mixed veggies. 

Sauce til your heart is content – ENJOY!

Beef Bourguignon

Beef Bourguignon

From the Kitchen of Terri Bergman

Delicious French Provencal beef braised in red wine until meltingly tender and sensuously delicious!

CATEGORY: Main Event
SERVES: 4-6
LEVEL: Intermediate

INGREDIENTS; 
1/4 lb (peppered) bacon, cut into small strips
3 lbs lean stew beef
3 cups red wine (Burgundy)
1 cup beef stock
1-2 carrots, peeled and chopped
1 onion, chopped
2 tbsp tomato paste
3 garlic cloves, minced
1 full orange peel, no pith
1 tsp Amazing Herbes or (2 sprigs parsley; 2 sprigs thyme [1/4 tsp if dried]; 1 sprig rosemary)
1 bay leaf
1 tsp Amazing Rub
1/2 cup flour or corn starch
Salt and freshly ground pepper to taste

RECOMMENDED TO FINISH WITH:
2 cups tomatoes, crushed or chopped
3/4 cup black (Nicoise) olives, pitted
2 tbsp butter
1 onion, chopped
1 lb mushrooms sliced
1 tsp Amazing Rub (or) 1 tsp sugar

DIRECTIONS:
Place orange peel with Amazing Herbes (or create herb bouquet with orange peel, parsley, thyme, rosemary, and bay leaves and place in) with beef, wine, 1 onion, carrots, and garlic in a large, non-reactive bowl. Refridgerate overnight or for up to two days (or just a few hours if that is all you have!).  Preheat oven to 300 degrees.  Remove the beef from the marinade and set the marinade aside. Pat the beef dry and toss with flour (or corn starch) and Amazing Rub blend to coat, shaking off any excess.  Set the beef aside.

In a large frying pan, slowly cook bacon to release fat. Do not brown. Set bacon aside.  Brown the stew meat in the bacon fat over high heat. Brown the meat in batches. If you overcrowd the pan, the meat with steam and your stew will not a have a rich brown color. Add a little oil to the pan if needed. Place in a large pot with a lid.

When all of meat is browned, deglaze frying pan with 1 cup of beef stock. To deglaze; pour stock into pan and cook it while stirring to dissolve all of the good crispy stuff in the bottom of the pan. Pour over meat.

Add remaining marinade, tomato paste, garlic, thyme, bay leaf and reserved bacon pieces. Bring to a boil on the top of the stove and season with salt and pepper. Cover tightly with a lid and place in the oven. Cook slowly for anywhere from 3-5 hours, stirring once or twice. (Or, cover and simmer over low heat on stovetop for about 2 hours, until meat is tender.)

Your dish is ready to be served! 

Or, finish with this last 30 minute step.
In a large frying pan, melt butter.  Add the onion and mushrooms and sprinkle with Amazing Rub (or sugar), saute until golden brown. Stir the tomatoes and olives into onion mixture and return to the oven for another 30 minutes.

Serve on individual plates in a ring of whipped Duchess Potatoes.

TRY IT! Terri adds 2 tbs of balsamic vinegar and a couple of dark chocolate squares to add shine and finish just before serving.