Paper-Wrapped Chicken, KB Style

Paper-Wrapped Chicken, KB Style

From the Kitchens of Terri Bergman

This was an absolute family favorite dish for both kids and parents! You can make ahead, pop in oven when you get home, and opening the pouch is just fun, not to mention the smells are heavenly! It’s important to cut all ingredients thin or julienned and presto – go from there! When I sat down to share this family recipe I had to call my son to ask how long in the oven! All in the family!

Serves: 8
Level: Intermediate-you got this!

INGREDIENTS
4 Whole boneless chicken breasts
4 Carrots, peeled and julienned
1 Red Pepper, seeded and julienned 
8 Green Onions (bottom halves, cleaned and sliced but not thru the end)
Top green halves chopped medium and served with sauce as garnish
½ Red Onion medium chop
4 Potatoes Med, julienned
4 Tbsp Soy Sauce
Sesame oil
The Amazing Rub

DIRECTIONS:
Preheat Oven to 375 degrees

Split the whole chicken breasts in 4 slices each, making 16 thin slices

Cut 8 Pieces of Parchment and or Alum Foil, great materials to build a pouch for each packet.

Parchment size 12 x 12

Place 2 thin chicken slices in each square, top with carrots, red pepper, 1 green onion bottom, Some red onion, julienned potato slices.  Dress with Soy Sauce, Sesame oil, 1 tsp Amazing Rub. Form a packet as shown, making sure the sides and top are well sealed. Continue to create 8 packets. It is best to cook these 4 to a baking sheet, having room between each. 

Bake in the 375 degree oven approx 45 minutes. Set aside to cool a little, and serve a packet per plate, and let each person open their own packet, the aroma is always wonderful.

I do like to serve this dish with salt/pepper at the table and a quick version of Yum-Yum Sauce we make as follows:

KB YUM YUM SAUCE
1 C Mayo
2 Tbsp Ketchup
1 Tbsp The Amazing Rub
2 tsp Vinegar (rice)
2 Tbsp Water (or more if needed)

*Only For heat lovers …add ½ tsp Blazing Belle or Cayenne/optional

Lobster Soufflé

Lobster Soufflé

From the Kitchen of Terri Bergman

Lobster Soufflé

I do love the classic French Soufflé, but here I am suggesting a Soufflé that is much easier to make, prepare ahead and perfect for that special brunch, appetizer or dinner party.  This has the basic formula of Strata…but we kick it up a bit.  It won’t fall, is perfect to remove and plate, just a great idea for an elegant appetizer.  Delicious!

SERVES: 6
LEVEL: Intermediate-you got this!

INGREDIENTS
1# Lobster Cooked, *shelled and broken into small pieces
*Save shells to prepare Thermador Sauce if desired
1 Cup aged cheddar Cheese shredded
½ cup shredded Parmesan
½ loaf of a baguette (or any rustic white bread)cubed
1 tsp each of Finely minced Parsley and Green Onion (Optional)
6 eggs
½ cup butter melted
1 tsp Amazing Heat
½ tsp Dry Mustard
2 ozs of Dry sherry
1 cup Milk
1 cup Cream
1 Tbsp Butter (to sautée small pieces of garnish lobster with)

DIRECTIONS:
Prepare 6 individual ramekins by greasing.
Arrange the seafood, cheese, and bread into layers in the Ramekins (reserve Sm amt. lobster for top garnish)
Pour melted butter evenly over each mixture.
In a medium bowl beat the eggs, add the Mustard, Amazing Heat, pinch salt/pepper, milk and cream.  When well blended add the Dry Sherry.
Pour over egg mixture over individual Ramekins and let sit for minimum 2 hrs (can be overnight) Bake in a 350 degree oven for approximately 40 minutes. Garnish with small reserved pieces of buttered Lobster.
Can be served in Ramekins or removed and plated on Thermador Sauce. 

Quickie Thermador, lobster shells gently boiled 2 cups stock (seafood or chicken), 10 minutes, strain, add 1 tsp AMZ Heat, 3 Tbsp Butter, ½ C Cream, warm to thicken.

Terri 

The Amazing Turkey Burger (Ying and Yang Turkey Burger)

The Amazing Turkey Burger (Ying and Yang Turkey Burger)

From the Kitchen of Terri Bergman

The Amazing Turkey Burger (Ying and Yang Turkey Burger)

Here is our recipe for the Kitchens Bounty Ying and Yang Amazing Turkey Burger…A little sweet, A little Hot!  Love the color, adore the taste but and don’t put the brakes on….grill it up and hand it to Aunt Susie with Mayo…but feel free to take a great canvas (the recipe) and add….chopped cilantro, peach mango salsa, dear I say cheese?….enhance away! 

SERVES: 4
LEVEL: Presto-easy!

INGREDIENTS
1 Lb ground Turkey
1 med onion grated
1/8 cup minced *jalapeno (from jarred slices)
1 egg white
1 tsp Worcestershire sauce
4 tsp The Amazing Rub
Olive Oil for cooking

DIRECTIONS:
Mix ground Turkey, grated onion, minced jalapeño, egg white, Worcestershire sauce and form 4 patties. Sprinkle approx ½ tsp on each side of the burgers, prior to grilling.  Let rest for 10 minutes, bring to grill.  If forming ahead of time (great option) refrigerate to chill. 
Grill on High Heat, brush grill rack with Olive Oil, cook for approximately 4 minutes each side, reduce or shut off heat, let continue to cook thru a few more minutes. Options to add to Turkey Burger include 1 Tbsp minced Cilantro, and or minced mango and red peppers.
This is a delicious, moist burger!  

Terri 

Pumpkin Pecan Bread Pudding with Praline Sauce and Crème

Pumpkin Pecan Bread Pudding with Praline Sauce and Crème

From the Kitchen of Terri Bergman

Pumpkin Pecan Bread Pudding with Praline Sauce and Crème

So this is one of my all time favorites! You can bake in a muffin tin, a rectangle pan, a mold. It shouts Fall, loves Holidays and plays well in the New Year! My anytime favorite Bread Pudding.

SERVES: 12-14
LEVEL: Presto-easy!

INGREDIENTS
1 loaf white bread (French loaf) cut into cubes
1/2 cup melted butter
6 eggs beaten
3 cups milk or half and half
1 ½ cups pumpkin puree
1 cup brown sugar
1 tsp pumpkin pie spice
1 tsp vanilla
1 cup chopped Pecans

DIRECTIONS:
Heat oven to 375 degrees.  Butter a large cookie sheet (with sides).
Toss the bread cubes with melted butter and arrange on the cookie sheet.
Combine eggs, milk, pumpkin puree, ¾ cup brown sugar, pumpkin pie spice and vanilla.
Pour this mixture over the bread cubes and top with pecan pieces and remaining brown sugar.
Sprinkle the top with a little nutmeg and bake for 25 – 30 minutes.

INGREDIENTS (Praline topping):
1 C Brown sugar
½ cup heavy cream
¼ c butter
1 C Powdered Sugar
1 tsp vanilla


Praline Topping: Take first three ingredients, bring to a very low boil for about 3 minutes, take off heat, add sugar and vanilla – pour warm onto the Bread Pudding servings on the plate.

Presentation:  Let bread pudding cool slightly and cut out in rounds or squares.  Top with Praline Topping, Serve whipped crème to the side….garnish with sage leaves, toasted or fresh.

Terri 

Almond Shortcakes

Almond Shortcakes

From the Kitchen of Terri Bergman

Almond Shortcakes—Berries a la Ménage à Trois with Angel Whipped Cream

Hands down this is one of my favorite childhood memories, so it is wonderful for breakfast, brunch , lunch or dinner…how is that for flexibility! The Angels Whip is so good on this and made kissed by the Angels, as everything is that includes a little meringue! This is definitely a make ahead and bring out when family or guest arrive! Enjoy!

SERVES: 12
LEVEL: Intermediate-you got this!

INGREDIENTS
Almond Shortcakes:
2 ½ cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup almond flour
8 tablespoons cold butter
1 cup whole milk
1/2 teaspoon almond extract
Almond Coarse sugar

Ingredients for topping:
2 cups raspberries
2 cups strawberries
2 cups blueberries
1/4 cup brown sugar
2 Tbsp Balsamic Vinegar


ANGEL WHIPPED CREAM:
2 cups whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 eggs whites whipped to still meringues
Toasted almond slivers for garnish
mint leaves if avail.

DIRECTIONS:
Preheat oven to 400 degrees.

Add flour, sugar, baking powder, salt and almonds in a large bowl. Mix, cut in the.Add the almond extract to the milk and then add to the flour mixture. Gently incorporate the milk into the flour. Be sure not to over mix as doing so will make the flour rubbery. If the mixture remains too wet to properly handle, add a little more flour until you can pat the dough firmly into a round disk. Cut with a biscuit cutter or jar/glass and place onto a baking dish. Bake at 400 degrees for 15 – 20 minutes, or until golden brown.

Mix berries, Balsamic Vinegar, sugar in a bowl and set aside for at least 10 minutes. Beat cream with sugar and vanilla until whipped.  Beat egg whites until stiff meringue stage, incorporate the two for a steady and light cream topping. To serve, slice each shortcake in half. Top the bottom with a healthy dollop of Angel cream and then cover with berries. Top with more whipped cream and lay the top of the shortcake against the berries. Garnish almonds/mint -Serve & enjoy!

Terri 

Asparagus Soufflé

Asparagus Soufflé

From the Kitchen of Terri Bergman

Asparagus Soufflé

I do love the classic French Soufflé, but here I am suggesting a Soufflé that is much easier to make, prepare ahead and perfect for that large dinner party or luncheon.  This has the basic formula of Strata…but we kick it up a bit.  It won’t fall, is perfect to remove and plate, just a great idea for an elegant appetizer or lunch entrée.  Delicious! 
(However, for Gluten Free, we have you covered, just separate eggs, whip whites until firm,  follow recipe but omit bread….and bake 10 mins less but same method)

SERVES: 6
LEVEL: Intermediate-you got this!

INGREDIENTS
1 lb. asparagus medium chop
1 cup aged sharp cheddar shredded
½ cup shredded Parmesan
½ loaf of a baguette or white bread cubed
1 tsp each of finely minced Parsley and Green Onion (Optional)
6 eggs
1 cup milk
1 cup cream
½ cup butter melted
1 tsp The Amazing Heat
½ tsp dry mustard
2 oz. of dry sherry

DIRECTIONS:
Prepare 6 individual ramekins by greasing with butter. Roast chopped asparagus for 6-8 minutes in 400 degree oven with salt and pepper.

Reserve half of the asparagus pieces to assemble and blend half with milk and cream. Arrange the asparagus, cheese, and bread into layers in the ramekins.

Pour melted butter evenly over each mixture.  Now, In a medium bowl beat the eggs, add the mustard, Amazing Heat, pinch salt/pepper, milk/ cream/blended cooked asparagus.  When well blended add the dry sherry. Pour egg mixture over breaded Ramekins and let sit for minimum 2 hrs (can be overnight) Bake in a 350 degree oven for approx 40 minutes. Can be served in Ramekins or removed and plated on (Asparagus) Béchamel Sauce. 

Béchamel Sauce
3 Tbsp. Butter
3 Tbsp.Flour
2 cups of ½ and ½ Cream
1 cup grated cheddar cheese (I like Vermont white cheddar)
¼ tsp Pummull Spice (KB)
Salt & pepper
Dash of Blazing Belle (KB)

Melt butter in saucepan over medium heat, add flour to from Roux. Cook stirring for 2-3 minutes til sizzling but still pale in color. With wire ship stir in ½ and ½ cream; beat well to distribute. Simmer 3-4 mins. Sauce will thicken and become silky. Stir in cheese, Pummull Spice, salt & pepper, and a dash of Blazing Belle spice. That is a great Béchamel but if you want an Asparagus Béchamel, add ½ Cup of Puréed Cooked Asparagus. Viola, either choice is a winner!

Terri 

Black Bean Burgers

Black Bean Burgers

From the Kitchen of Terri Bergman

Black Bean Burgers

SERVES: 6
LEVEL: Presto-easy!

INGREDIENTS
2 cans Black Beans drained (or use ½ black and ½ kidney beans)
1 Cup corn (fresh is a little more special)
1 Cup *Brown Rice cooked and cooled
2 green onions chopped thinly
Optional: ½ Red Pepper chopped very finely or pimentos chopped finely
1 Egg
1 tsp of The Amazing Heat (I like it heaping!)
2 tsp of The Amazing Rub (to sprinkle and brown those outsides while adding taste)

DIRECTIONS:
Drain Beans, put in large bowl and mash leaving some whole, add corn, brown rice, green onions, chopped red pepper, egg and sprinkle and mix in 1 heaping tsp of Amazing Heat.

Mix up until all ingredients until incorporated.  I like to line baking sheet with parchment paper, and place ½ cup size scoops onto sheet leaving room in between to flatten them out.  This should make at least 6 generous size portions.  Cover with wax paper and flatten each scoop into a burger size.  You can refrigerate, or freeze at this point.

To prepare; add oil to skillet, (cast iron works marvelous) and cook until browned on each size (approx 3 minutes). 

Serve plated with a salad or on a bun with toppings.  Favorite way to make these burgers sing….Lime Cilantro Creme, see recipe!

Lime Cilantro Crème
1 Cup Yogurt (Faye is thick and creamy @2%)
1 heaping tablespoon of your best mayo
2 Tblsp. finely chopped Cilantro
1/2 good size lime, completely juiced ( lime zest would be good also here)
1 tsp Amazing Rub (this is the sweet and spices to balance the lime/yogurt zip)
Salt/pepper to taste

*Brown Rice:
1 cup of uncooked Brown rice
2 cups water or vegetable stock
1 tsp of Olive Oil
a little salt, or soy sauce

Bring rice to low boil in water, turn down to a very low simmer, cook for 35 minutes, shut heat off, let sit for 15 minutes. (this is enough for a double bean burger recipe, or great refrigerated and used in salad or soups)

Terri 

Scottish Eggs – Kitchen’s Bounty Style

Scottish Eggs – Kitchen’s Bounty Style

From the Kitchen of Terri Bergman

Scottish Eggs – Kitchens’ Bounty Style

SERVES: 6
LEVEL: Intermediate-you got this!

INGREDIENTS
1 1/2  pounds KB’S Spicy/Fruited pork sausage ( or mild breakfast sausage)
1 tsp Worcestershire sauce
½ tsp Hot Sauce
6 hard boiled eggs (peeled)
1 Tbsp Corn Starch or Flour
1 tsp The Amazing Rub *or use salt/pepper/sugar seasoning 1/8 tsp ea.
1 egg beaten
1 cup toasted bread crumbs
Oil for frying (approx a quart)

DIRECTIONS:
Mix together the Pork
sausage with Worcestershire and Tabasco sauces. Divide into 6 patties and flatten, then mold around the peeled, hard boiled eggs. A thin sauce or chutney.  Set plates aside to receive the finished eggs.  We like to plate with glass domes to add to the drama – but use whatever you have in your kitchen!
Heat oil in a large saucepan or fryer until cube of fresh bread in oil turns brown in about a minute (365 degrees).  Lower eggs and fry until deep golden brown approx. 5 minutes. Drain fried eggs on paper towels and serve warm and fragrant on prepared plates of wild greens. Enjoy!layer is best.
Dip the covered sausage covered egg in beaten egg wash and roll in bread crumbs and corn starch/flour mixture.  You can use corn starch and flour interchangeably here, and use the Amazing Rub Mixture if you have it with crumbs.  Shake off excess, set on wax paper.
Prepare servings plates with wild greens and arugula.  Prepare a nice spicy dipping 

RELATED: Fruited Spicy Sausage Recipe

Terri 

Oranges with Dates & Onions

Oranges with Dates & Onions

From the Kitchen of Terri Bergman

Oranges with Dates & Onions

A Sicilian specialty that I particularly enjoy combining sweet –and-sour flavors.  Really engages the palette while remaining light.  You can make many variations on this recipe, such as replacing the dates with pomegranate seeds or black olives. A bright opener to that great Brunch!

SERVES: 6
LEVEL: Presto-easy!

INGREDIENTS
6 oranges (mix 4 regular and 2 blood oranges if available)
18 dates Sprinkled lightly with Pummull Spice
2 red onions
4 tablespoons extra virgin olive oil
Balsamic Vinegar (really kicks this up!) can be served tableside – salt/pepper

DIRECTIONS:
Peel the oranges and slice them crosswise, peeling away from the bitter white pith.  Stone the dates and slice very thin.   Peel the onions and slice paper thin.  Arrange the oranges and dates on a serving platter and cover with onions.  Pour over the oil and serve immediately at room temperature.  

Terri