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

Broiled Grapefruit Brunch Salad

Broiled Grapefruit Brunch Salad

From the Kitchen of Terri Bergman

Broiled Grapefruit Salad aka Amazing Brunch Salad

Yes, this salad has it all. The great sweet and spicy taste of warm broiled grapefruit on a bed of fresh greens, crispy chopped bacon, blue cheese and an egg done so pretty it should be in pictures!(oh wait, it is!) Finish this salad with a drizzle of the best Olive Oil, drizzle of Honey and just because we are being decadent here, I like a little bit of Lime Cilantro Seasoned Greek Yogurt. You add the salt’n pepper and this dish is your complete Brunch on a plate! It also works for Lunch and Dinner!

CATEGORY: Brunch
SERVES: 2
LEVEL: Easy, there it is!

INGREDIENTS

Broiled Grapefruits:
1 Ruby Red large Grapefruit (halved and sectioned, or peeled and segmented)
2 tsp of Amazing Rub (Brown sugar based)
½ tsp of Pummull Spice (House Cinnamon blend)

Sprinkle the Grapefruit with seasonings and broil watching closely. It takes about 5-7 minutes as the fruit will release juices, slowing the caramelizing down a little. Set Fruit aside when done.

Salad:
4 Cups of Fresh mixed greens
3 chopped green onions
4 Crisp Bacon slices (try the Amazing Bacon recipe below note)
4 Tbsp crumbled Blue Cheese
4 Tbsp Greek Yogurt (or Mayo) with lime juice and chopped cilantro 
2 Gently cooked sunny side up eggs
2 Tbsp Olive Oil
1 Tbsp Honey
Salt n Pepper to taste

Assemble greens on 2 plates, add broiled grapefruit sections, bacon, blue cheese, egg to each plate. Drizzle with Olive Oil, Honey and garnish with chopped green onions and Lime/Cilantro Yogurt or Aoli. Best served with grapefruit and eggs warm.

Amazing Bacon is great to prepare in advance and make salads, sandwiches and snacking great!

1 lb of THICK sliced bacon, arrange slices on parchment paper on a large baking sheet. Sprinkle up side with Amazing Rub, Cook for 18 mins in a 400 degree oven. Pull out baking sheet, flip each piece of bacon and sprinkle with Amazing Heat…3 more minutes and out of oven, onto paper towels and onto delicious!

French Onion Soup

French Onion Soup

From the Kitchens of Terri Bergman

French Onion Soup (with Julia’s lead and Terri’s Nod!)

This classic delish French Onion Soup is a recipe I first made and played with from Julia Childs Cookbook. I have tweaked this recipe, I think there is a little herb flavor that makes a big impact and I prefer to do this as a gluten free recipe with the use of corn starch. However, for the French Bread that is not gluten free, but I do have a great suggestion for that below! 

However you slice it, this is a bowl of deliciousness!

Category: Luncheon
Serves: 6-8
Level: Intermediate – You got this!

INGREDIENTS:

For the SOUP
6 C thinly sliced yellow onions
2 Tbsp Oil
2 Tbsp Butter
2 tsp The Amazing Rub Seasoning (Sugar/salt/spices)
2 Tbsp Corn Starch
7 C Beef Stock
½ C White Wine

For the Garnish
12 oz. Swiss Cheese finely sliced/chopped
4 oz. Parmesan Cheese grated
3 Tbsp Cognac
For the Croute
8 slices French Bread (about 1” thick) (or SCHAR Baguette/Gluten Free Bread but DELIC!)
4 Tbsp Olive Oil for drizzling
1 Tbsp The Amazing Herbes

In a Stock Pot or Dutch oven add 2 Tbsp oil and Butter. Add sliced onions and stir until they are coated with the mixture and cook on medium about 10 mins. Sprinkle the Amazing Rub Seasoning on the onions and continue to cook 10-15 minutes until golden. Once caramelized add 2 Tbsp Corn Starch and continue to cook for a few minutes. Stir in the ½ C white wine, now add 1 cup of stock and continue to stir while scraping up all bits in bottom of pan. Add all remaining stock, bring near boil, reduce heat and simmer for approximately 30 minutes. 

To make the Croutes/toasted bread. I definitely prefer the bread broiled toasted and not hard baked.       I love an ‘el dente texture …so drizzle the first side of the bread slices with olive oil, toast under broiler til golden, flip and butter second side and sprinkle generously with the Amazing Herbes (our house Herb blend or your house blend). I really think the herbs add such a plus to the final soup experience.  If you don’t have this blend, I would say a little Oregano and Sage….

Now take 6-8 Oven Proof Bowls or Ramkins, place 1 Tbsp Parmesan Cheese in the bottom of each. Next ladle the French Onion Soup into Bowls and top with toasted French bread and add the Swiss Cheese in a thick layer making sure to cover bread and edges. Pour ½ Tbsp Cognac into soup/bread mixture, drizzle with a little oil or melted butter. Place Ramkins on baking sheet (for ease into oven).

Place in a 350 degree oven for about 20-30 minutes checking on Cheese melting and slight browning.

Here it is, super flavorful, melting onions and toppings. 

Lunch – perfect! Start of dinner – perfect! 

Enjoy!

Rudy Red Grapefruit Salad with Poppyseed Dressing

Rudy Red Grapefruit Salad with Poppyseed Dressing

From the Kitchens of Terri Bergman

Ruby Red Grapefruit Salad with *Sweet n Spiced Poppyseed Dressing Garnished with Candied Grapefruit Peel

This delightful salad is filled with taste! The Grapefruit sections, the chilled avocado and the tangy Poppyseed Dressing are such a great way to kick off a dinner…or just become the “meal”. Here’s the simple way to delicious…the garnishes are almost all optional, but I do like layers of taste.

Category: Salads
Serves: 4+
Level: Easy Presto

SALAD INGREDIENTS
6-8 C. Mixed Greens
1 Ruby Red Grapefruit, peeled and sectioned (save peels)
4 TBLS Pomegranate seeds
1 Avocado sliced thin
¼ C sliced toasted almonds
Shaved White Cheddar
Red Onion ½ sliced very thin
Candied Grapefruit peels
Salt n Pepper

Plate base of mixed greens, arrange grapefruit segments, pomegranate seeds and avocado slices on salad…the delicious options to add are sliced almonds, shaved cheddar, red onion and grapefruit peel.

Dress salads when completely plated….and here is where you do need a sprinkle of salt n pepper.

*Sweet n Spicy Poppyseed Dressing INGREDIENTS
1 T Champagne Vinegar
1 T Honey
1 tsp Dijon mustard 
6 T Olive Oil
Pinch of Blazing Belle (or cayenne pepper)
½ tsp Poppyseeds
Salt n pepper to taste
Add a little bit of white wine for desired consistency (or water if needed)

**Candied Grapefruit Peels DIRECTIONS:
Take reserved Grapefruit peels and lay flat and remove some pith, and then slice in skinny ¼” strips.

Place is a small pot of cold water, bring to a boil…off burner and drain,  with cold water, boil, drain.

Now ready to candy with:
1 C white sugar
½ C water and bring to boil, then low simmer 15-20 minutes.

Drain completely and dry on a baking (cake/cookie) rack for 2-4 hours.Sprinkle with white sugar as desired…a great garnish on salads or use forDecorating cakes, dipped in chocolate for desserts…enjoy!

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 

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