Sweet Basil Carrots

12 medium carrots, peeled
3 T butter
2 T pure maple syrup
1-2 t fresh basil
½ t salt

Steam carrots for 10 minutes, until tender but not mushy. In a saucepan melt butter, then add syrup, carrots, basil and salt. Stir well to coat the carrots and serve warm.

The Best Most Addicting Salsa Ever

The Best Most Addicting Salsa Ever

1 can black beans (rinsed & drained)
1 can white, whole kernel corn (rinsed & drained)
2-3 large tomatoes - diced
2 ripe avocados - pitted and diced
small bunch of green onions - finely chopped
small bunch of cilantro - finely chopped
1 packet of Good Seasons Zesty or Regular Italian dressing (prepare as directed)

Add vegetables to prepared dressing, mix thoroughly.

Serve as a dip for chips. Once you have one bite, you won't be able to stop!

Creamy Chicken Enchiladas by Guest Chef Summer

Creamy Chicken Enchiladas by Guest Chef Summer

3+ large skinless/boneless chicken breasts
1/2 onion, chopped
1/4 cube butter
1, 8oz pkg cream cheese
1 small can green chilis
flour tortillas
1 pint whip cream
1 cup monterey jack cheese

Preheat oven at 350 degrees. Boil chicken and cut up 2-3 chicken breasts. (Can do this the day before and refrigerate). Saute onion in butter. Add 1 pkg cream cheese and 1 small can green chilis. After cream cheese melts, mix in chicken. Drop chicken/cheese mix in flour tortillas. Put in 13x9 pan. Pour pint of whipping cream on top. Add 1 cup shredded monterey jack cheese. Bake 30 minutes at 350 degrees.Great to top off with the black bean salsa dip!

Red Beans and Rice

Ingredients

• 2 tablespoons vegetable oil
• 2 cups chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped bell peppers
• Salt and cayenne, to taste
• 4 bay leaves
• 4 sprigs fresh thyme
• 1 pound smoked ham hocks
• 1/2 pound boiled picked pork meat
• 1 pound dried red beans, rinsed and sorted over, soaked and drained
• 3 tablespoons chopped garlic
• 10 cups chicken stock, or water
• 4 cups cooked white rice
• 1/4 cup chopped green onions

Instructions

In a large saucepan, heat the oil. When the oil is hot, add the onions, celery, and bell peppers to the saucepan. Season the vegetables with salt and cayenne. Saute the vegetables for 5 minutes, or until the vegetables start to wilt. Add the bay leaves, thyme, ham hocks, and pork meat and saute for 5 to 6 minutes. Add the beans, garlic, and stock or water. Bring the liquid up to a boil and reduce to a simmer. Cook for about 2 hours, uncovered. Add more stock or water if the mixture becomes dry and thick. Use a wooden spoon to mash 1/4 of the mixture. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the beans are tender and creamy. Add more liquid if it is too thick. The mixture should be soupy, but not watery. Remove the bay leaves and thyme sprigs. To serve ladle into bowls with rice. Garnish with green onions.

Yield: 8 servings

Crispy Fried Chicken

Ingredients

• 1 whole fryer, cut into 8 pieces
• Essence
• 2 cups plus 2 tablespoons buttermilk
• Vegetable oil for frying
• 2 1/2 cups flour
• 2 eggs, beaten
• Salt and pepper

Instructions

Season the chicken pieces with Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour.

Heat the oil in a large cast iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash, letting the excess drip off. Dredge the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper.

Yield: 4 servings

Emeril's Challah

Challah

Ingredients

• 2 (1/4-ounce) packets active dry yeast
• 1/3 cup sugar
• 1 cup warm milk (100? to 110?F on an instant-read thermometer)
• 6 tablespoons unsalted butter, melted
• 4 large eggs
• 4 1/4 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons vegetable oil

Instructions

Combine the yeast, sugar, and warm milk in the bowl of a standing electric mixer. Stir with a wooden spoon and let stand for 10 to 15 minutes, until the surface appears foamy.

Stir in the melted butter and 3 of the eggs and stir until thoroughly combined. Fit the mixer with the paddle attachment and place the mixing bowl on the mixer.

Sift the flour and salt into a medium mixing bowl.

With the mixer running on low speed, carefully add 31/2 cups of the flour, one cup at a time, until a soft, sticky dough is formed. Be careful to stay clear of the rotating paddle! Add the remaining flour in 1/4-cup increments. You may not need all of the flour. To know whether you have added enough flour, test the dough by turning off the mixer and touching the dough with your finger. It should remain slightly sticky and not at all dry. If itís getting dry and very stiff, do not add any more flour.

Increase the mixer speed to medium-low and allow the paddle to knead the dough until the dough is very smooth and elastic, about 5 minutes.

Grease a large mixing bowl with the oil and add the dough to the bowl. Turn the dough so that it is coated with oil. Then cover the dough with plastic wrap or a clean, damp kitchen towel, and let it stand in a warm, draft-free place to rise until doubled in size, 1 to 11/2 hours.

Punch the dough down with your fist before turning it out onto a clean work surface, and then divide it into 3 equal portions. Using your palms, start in the center and work outward, rolling each portion of dough gently against the work surface with even pressure to form a rope about 20 inches long. Repeat with the rest of the dough.

Press the 3 ropes together at one end to seal. Lay the 3 ropes next to one another, with the sealed end farthest away from you. Begin braiding
the loaf by crossing one of the outer ropes over the center rope. Continue to braid by crossing alternating outer ropes, one at a time, over the center rope. When the ropes are completely braided, press the ends of the 3 ropes together and transfer the loaf to a parchment-lined baking sheet. Tuck the pinched portions of the ends under slightly so that they are not visible. Cover with plastic wrap or a clean, damp kitchen towel and set aside in a warm place until loaf has doubled in size, about 30 minutes.

Position rack in bottom third of oven and preheat the oven to 375?F.

Place the remaining egg in a small mixing bowl and beat lightly with a fork. Using a pastry brush, coat the entire top and sides of the loaf with the eggwash. Bake for 10 minutes, then reduce the heat to 350?F. Continue to bake for an additional 15 to 20 minutes, until the loaf is golden brown and the bread sounds hollow when tapped on the top. Using oven mitts or pot holders, remove the baking sheet from the oven. Let cool before slicing.

Yield: One large (16 - 18-inch) loaf

Chicken Salad

Cyndi’s Chicken Salad

2-3 cooled chicken breasts, cubed/shredded
4 stalks celery
3-4 chopped green onions
1/3-1/2 C toasted slivered almonds
couple handfuls of craisins

Combine in a largish bowl

Sauce:
½ C sour cream
½ C mayo
½ fresh lemon
salt and pepper

Mix together and pour over salad. Toss to coat.

Serve salad on toasted asiago bagels with a slice of provolone, slice of red onion, piece of lettuce and the most important part is to drizzle honey mustard over the fixings.


This is a fantastic chicken salad and when you serve it all together, it’s divine. This recipe was designed to simulate The Baglery’s chicken salad sandwich. Yum.