Sheet Pan Stir Fry
Cali’s Chicken Wings
Fish en Papillote (Fish in Parchment)
Chili… The Amazing KB Kind!
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!
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!
Grilled Ribeye with Amazing Herbes Butter
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
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