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Classic Fricassée de Pollo
Servings: 4
Ingredients:
- 4 skinless thighs
- 3 cloves of garlic
- ¼ tsp of garlic salt
- ¼ tsp of black pepper
- 1 cup chicken broth
- ½ Onion
- ½ Bell pepper
- Garlic
- 2 tbsp Mustard
- 2 Tomatoes
- 3 tbsp olive oil
- 8 ounces chicken broth
- 4-5 small potatoes
- White rice
Sauce cooking Instructions:
1. Pick any choice of blender
2. ½ Add onion
3. 1 tsp salt
4. ½ Bell pepper
5. 3 cloves garlic
6. 2 TSB mustard
7. 2 tomatoes
8. Blend until sauce is proper
Fricase de pollo cooking directions:
1. Set pan to medium temp
2. Coat chicken with salt and pepper
3. Add 3 tbsp oil
4. Place marinated chicken in your pan or skillet if no skillet is on 5. Add fricassee sauce
6. Add 1 cup chicken broth
7. Cook over medium heat for 15 minutes
8. Lower heat & add fresh-cut diced potatoes
9. Simmer for 15 minutes until potatoes are soft
10. Serve over white rice & Enjoy!
NY Mushroom Purée Sirloin
Servings: 2
Ingredients:
- 2- New York sirloin steak-
- 1 1/4 teaspoons Diamond Crystal kosher salt
- 1/2 teaspoon freshly ground black pepper, or more to taste
- 1 tablespoon neutral canola oil
- 2 tablespoons unsalted butter, optional
Mushroom Puree sauce ingredients:
- 4 ounces of cremini mushrooms - thinly sliced
- 1 ½ tablespoons butter
- 1 teaspoon minced garlic
- ½ cup chicken broth
- ½ cup heavy cream
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon salt - or to taste
- ¼ teaspoon cracked black pepper - or to taste
Mushroom Puree Cooking direction:
Melt 1 ½ tablespoons of butter in a skillet on medium-high heat.
Add the mushrooms and garlic and stir, then continue to let them saute until the mushrooms are browned.
Next, stir in the broth, cream, dijon mustard, Worcestershire, salt, and pepper. Keep cooking and stirring occasionally for another 5-8 minutes or until the liquid is reduced and is thicker and creamy.
Add salt and pepper to taste, Spoon sauce over steak.
Steak Cooking Directions:
1. Pre-salt with kosher salt steak 45 minutes prior.
2. Pat dry before cooking.
3. Coat with 1 tsp black pepper.
4. Add the oil to a cast-iron pan or pan of choice over medium-high heat and heat the pan until the oil shimmers.
5. Drop steak into a heated pan.
6. Leave it on medium-high, and flip for 2 minutes and 5 minutes on both sides - constantly flip until cooked to your liking of rare, medium rare, medium, medium-well, or well-done.
7. Using an instant-read thermometer, take the internal temperature of the steak. Depending on your desired doneness the internal temperature of the steak is 110 F for rare, 120 F for medium-rare, 130 F for medium, 140 F for medium well, and 150 F for well-done.
8. Transfer steaks to a cutting board and let rest for 5 minutes before slicing and serving. 9. Spoon with mushroom puree steak sauce & serve.
Cast Iron Italiano Pepperoni Pizza
Servings: 4-6
Ingredients:
- ½ cup warm water (110 degrees F/45 degrees C) - 1 (.12.5 ounce) Package of active dry yeast - ½ teaspoon white sugar
- 1 ½ cups bread flour
- 1 tablespoons olive oil
- ½ teaspoon salt
- Red Tomatoes
- Orange Bell pepper
- Provolone Cheese
- Purple onion
- Pepperoni
- Basil
Tomato puree pizza sauce:
- 1 cup tomato passata/tomato puree
- ½ tbsp tomato paste
- ½ tsp salt
- ¼ tsp sugar
- ¼ tsp salt
- ¼ tsp oregano
- 1 tsp olive oil
Cooking Directions:
1. Gather all ingredients. Preheat oven to 450 degrees F (230 degrees C), and lightly grease skillet with olive oil
2. Place warm water in a bowl; add yeast and sugar. Mix and let stand until creamy, about 10 minutes.
3. Add flour, oil, and salt to the yeast mixture; beat until smooth. You can do this by hand or use a stand mixer
4. Let rest for 5 minutes
5. Turn the dough out onto a lightly floured surface and pat or roll into a circle. 6. Transfer to the prepared skillet
7. Brush with olive oil & place in oven on top rack for 5 minutes
8. Remove from oven and add tomato puree pizza sauce, provolone cheese, thinly sliced purple onions, red tomatoes, spinach, and pepperoni
9. Place in oven on top rack for an additional 10-12 minutes
10. Remove from oven & scatter basil over pizza
11. Serve.
Parmesan Creamy Salmon Linguine
Servings: 4
Ingredients:
● ½ cup extra virgin oil
● 8 ounces Fettucine pasta
● Salt & Pepper
● 1 cup cream
● 4 salmon steaks
● Garlic - 2 cloves, finely chopped
● 2 lemons - brightens up the sauce and a signature pairing with salmon ● Flour - to thicken the sauce
● Parsley - 1 cup freshly sliced parsley
● Tomatoes - 1 cup
● Parmesan
Cooking Instructions:
1. Boil a large soiled pot of boiling water for your pasta, and boil for 12-15 minutes on medium temp
2. Season your salmon with salt and pepper on both sides
3. As you wait for your pasta to boil heat your skillet (or pan) to medium temp, add olive oil, and let pan heat up for 2-3 minutes
4. Add your salmon to your choice of frying pan and sear for 4 minutes 5. Once seared set salmon aside on your plate or cutting board
6. Place heat to medium & add flour and cook for 30 seconds, while stirring constantly
7. Add 2 cloves of garlic with your 2 freshly squeezed lemons, diced tomatoes, and 1 cup of cream.
8. One whisked and sauce is smooth add the parmesan and gently whisk. 9. Further after add your salmon and broil for another 3-5 minutes until saunce is thickened and salmon is cooked thoroughly
10. Drain pasta and add to your skillet. Gently mix the sauce and pasta, top with parsley, and add parmesan cheese to your liking.
11. Serve and enjoy!
Sweet Neufchâtel Chocolate Delight
Servings: 4-6
Ingredients:
- One-Bowl Chocolate Skillet Cake with Icing
- 1 cup 200 grams sugar
- 4 tablespoons saf lower or sunflower oil or melted butter
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- ¾ cup 90 grams self - rising flour
- ¼ cup 25 grams unsweetened cocoa powder, plus 1 teaspoon for dusting skillet - ½ teaspoon salt
- ½ cup hot water not boiling
- ¼ cup 60 grams sour cream
Icing ingredients:
● 1 Cup Butter (Softened)
● 4 oz. Cream Cheese (Softened)
● 1 Tb Vanilla Extract
● 1 tsp Almond Extract
● 4.5 cups of Powdered Sugar
● 4-5 Tb of Heavy cream
Icing Instructions:
1. Whisk cream cheese and butter until blended
2. Mix in 1 tsp vanilla extract & 1 tsp almond extract
3. Add 1 cup powdered sugar at a time as you blend
4. Add heavy cream 4 tsp of heavy cream & ensure a nice consistency to the frosting
Cooking Directions:
5. Preheat the oven to 350 F. Generously butter the bottom and sides of your cast iron (or other oven-proof skillet; a cake tin will work fine, too), then dust with 1 tablespoon cocoa powder, tapping out excess.
6. In a medium bowl, whisk the sugar, oil, egg, and vanilla until blended. 7. Add the flour, cocoa powder, salt, and hot water; whisk until just combined and no visible traces of flour ( it’s okay if there’s a few lumps )
8. Add the sour cream and whisk until just blended.
9. Pour into the prepared skillet. Bake on the center rack until cake gently pulls away from the side of the skillet and the center is mostly set but still slightly jiggly, 28 to 35 minutes ( start checking at 28 minutes; it’s better slightly underbaked than over-baked) 10. Set skillet on a wire rack for 2 hours
11. Prepare vanilla cream cheese icing by grabbing a medium bowl,
12. Whisk cream cheese and butter until blended
13. Mix in 1 tsp vanilla extract & 1 tsp almond extract
14. Add 1 cup powdered sugar at a time as you blend
15. Add heavy cream 4 tsp of heavy cream & ensure a nice consistency to frosting 16. Ice cake shortly after while the cake is still warm to ensure the icing sticks to the cake 17. Top cake evenly with sliced strawberries
18. Serve after 2 hours
19. Slice & Enjoy!
Ingredients:
- One-Bowl Chocolate Skillet Cake with Icing
- 1 cup 200 grams sugar
- 4 tablespoons saf lower or sunflower oil or melted butter
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- ¾ cup 90 grams self - rising flour
- ¼ cup 25 grams unsweetened cocoa powder, plus 1 teaspoon for dusting skillet - ½ teaspoon salt
- ½ cup hot water not boiling
- ¼ cup 60 grams sour cream
Icing ingredients:
● 1 Cup Butter (Softened)
● 4 oz. Cream Cheese (Softened)
● 1 Tb Vanilla Extract
● 1 tsp Almond Extract
● 4.5 cups of Powdered Sugar
● 4-5 Tb of Heavy cream
Icing Instructions:
1. Whisk cream cheese and butter until blended
2. Mix in 1 tsp vanilla extract & 1 tsp almond extract
3. Add 1 cup powdered sugar at a time as you blend
4. Add heavy cream 4 tsp of heavy cream & ensure a nice consistency to the frosting
Cooking Directions:
5. Preheat the oven to 350 F. Generously butter the bottom and sides of your cast iron (or other oven-proof skillet; a cake tin will work fine, too), then dust with 1 tablespoon cocoa powder, tapping out excess.
6. In a medium bowl, whisk the sugar, oil, egg, and vanilla until blended. 7. Add the flour, cocoa powder, salt, and hot water; whisk until just combined and no visible traces of flour ( it’s okay if there’s a few lumps )
8. Add the sour cream and whisk until just blended.
9. Pour into the prepared skillet. Bake on the center rack until cake gently pulls away from the side of the skillet and the center is mostly set but still slightly jiggly, 28 to 35 minutes ( start checking at 28 minutes; it’s better slightly underbaked than over-baked) 10. Set skillet on a wire rack for 2 hours
11. Prepare vanilla cream cheese icing by grabbing a medium bowl,
12. Whisk cream cheese and butter until blended
13. Mix in 1 tsp vanilla extract & 1 tsp almond extract
14. Add 1 cup powdered sugar at a time as you blend
15. Add heavy cream 4 tsp of heavy cream & ensure a nice consistency to frosting 16. Ice cake shortly after while the cake is still warm to ensure the icing sticks to the cake 17. Top cake evenly with sliced strawberries
18. Serve after 2 hours
19. Slice & Enjoy!
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