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.

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

From the Kitchen of Terri Bergman

Stuffed Cabbage Rolls KB Style

These Cabbage Rolls are so savory and bursting with flavor. The bonus to this recipe is using our Bacon-Wrapped Mini Meatloaf Mix, kitchensbounty.com. With this savory meat mixture we suggest first a Meatloaf (or minis) and half of the mixture, a pound, for use in these Cabbage Rolls. Long bake these delicious pockets of flavor and brown rice will absorb all the flavors and elevates the dish!

CATEGORY: MAINS
SERVES: 6
LEVEL: Medium, You got this!

INGREDIENTS

CABBAGE ROLLS:
1# of the *KB Meatloaf Mix (see below)
1 Cup COOKED Brown Rice
1 fresh head of Green Cabbage
2 Tbsp of The Amazing Herbes

SAUCE:
28 OZ Can of the best crushed tomatoes (CENTO)
15 oz can of Tomato Sauce
2 TBLS of The Amazing Rub (or brown sugar)
1 TBLS of Balsamic Vinegar
Olive Oil to sprinkle

(I would stir the above sauce ingredients together and set aside. The cooking of the sauce happens in the oven pan of cabbage leaves – makes a fresher taste!)

Prepare the *KB Meatloaf Mixture, this can be done the day before (while your baking a meatloaf!) and reserve ½ recipe or one pound. Add the cooked brown rice to the meatloaf, toss together to incorporate. Divide into 12 portions and set aside for Cabbage Leaves.

Core slightly a large green cabbage and place in large pot with water, bring to a boil for a full 5 minutes, take off heat, remove from water and let rest 10 minutes to cool.

Next release and gently pry at least 12 great cabbage leaves. (At this point, the remainder of the cabbage can be cooled and refrigerated, Excellent thin sliced, use later in a stir fry!)

Cooled cabbage leaves will be spread out on board, meat/rice mixture at bottom of leave, roll and tuck sides in. Do this for 12 leaves. 

In an approx 9 x 13 casserole pan, spray with cooking oil, pour ½ sauce mixture. Set the cabbage rolls into pan, end side down, you should be able to get all rolls in the pan. Pour the remainder of the Sauce over the rolls, sprinkle with remaining Tbsp of Amazing Herbes, cover with foil.

Oven at 350 degrees and cooking time is approximately  90 minutes. Check for tenderness and remember the meat mixture was uncooked, so important to give at least 60 minutes, I prefer 90.

*KB MEATLOAF MIX
1 Medium sautéed onion
1 C Chunky Salsa
2 ½# Ground beef/pork mixture
1 C inst oatmeal
2 lg eggs
½ C Parmesan Cheese
2 Tbsp Amazing Herbes

Can be wrapped in 6 slices of bacon, sprinkled with AMAZ Rub to help brown.
Bake in 350 degree oven, 1 hour

Follow the process of making stuffed cabbage rolls in photos…

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

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