63 Results:
2 c. chicken stock
1 ½ tsp. kosher salt, divided
1 c. quinoa, rinsed
14 oz. can white cannelloni beans
¼ c. olive oil
¾ c. edamame
1 c. crumbled feta cheese
2 tsp. lemon zest
½ tsp. coarse black pepper
1 c. watercress
In a medium saucepan, bring chicken stock and ½ teaspoon salt to a boil. Add quinoa and lower heat to a simmer; cover and cook for 15 minutes. Transfer to a large bowl to cool, about 15 minutes.
Drain and rinse white beans; add to quinoa. drizzle the mixture with ...
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Rice Cooker Shrimp & Rice
1 lb shrimp, peeled and deveined
1 1/2 cup rice
1 can diced tomatoes
1 can broth (beef or chicken)
1 med bell pepper, chopped
1 med onion, chopped
2 tsp minced garlic
2 T green onions, chopped
3 T butter
2 T MexiCajun Seasoning
Combine all ingredients in a rice cooker. Set the cooker to “white rice” setting or timer for 35 minutes. Walk away.
When timer goes off, pat ...
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March 2, Monday, 6:00 p.m. Wines of Spain and Portugal Kelly Campbell, $48.00
Spain and Portugal each have their own distinct classic wines. We’ll taste four excellent wines with food bites while learning what makes each one special. Gary Nicely will join Kelly sharing a delicious Chorizo stuffed piquillo pepper with almond saffron romesco sauce.
March 4, Wednesday, 6:00 p.m. Signs of Spring ...
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April 6, Monday, 6:00 p.m. Celebrating Spring Jesse Newmister, $48.00
Enjoy with friends and family. On the menu: White asparagus with soft scrambled eggs, pancetta, herbs, and watercress puree; Roasted leg of lamb, braised haricots verts and mushrooms, spiced saffron aioli; Selection of regional cheeses with homemade strawberry-rhubarb compote and warm baguettes.
April...
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May 4, Monday, 6:00 p.m. A Taste of Thai Christopher Pease, $48.00
Any Thai chef will tell you that the important aspect of food is the attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor. On the Menu: Miang Kum- Thai shrimp Lettuce wraps; Tom Kha Gai- Chicken coving soup; Graduk Mu Yang- BBQ ginger spareribs; Kow Neow- Rice ...
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Joseph Joseph's Index Advance with knives has a coordinating knife for each board, so you won't get raw chicken mixed up with your vegetables
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This unique Simax Poultry Roaster is made entirely from glass. The dish cooks from the inner cavity of the poultry. The design of the dish allows for draining of fat and crisps the skin. You will find a faster cooking time than conventional roaster. Also works great as a serving dish with vegetables surrounding the chicken. Microwave, oven, and dishwasher safe.
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Lauri Jo's Pineapple Pepper Jelly
Voted 2010 "People's Choice Award Pepper Jelly". Absolutely best when cooked on pork, chicken or fish.
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August 5, Monday, 6:00 p.m. When in Burgundy David Pinckney, $48.00
Beginning with Gougere, a wonderful pastry; Warm Goat Cheese Salad with Bibb Lettuce; Pork Tenderloin Au Poivre and finishing with Profiterole Rolls with Ice Cream, Chocolate Sauce and Raspberry Sauce &
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September
September 9, Monday, 6:00 p.m. Smokin’ and Grillin’ Eric Harrelson, $48.00
On the menu: Salad of baby spinach with strawberries and feta cheese; Smoked tenderloin of beef; Lavender roasted blue potatoes; Sautéed green beans; Crème brûlée
September 11, Wednesday, 6:00 p.m. A Taste of Early Autumn Janet
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What better way to celebrate MacKenzie-Childs’ 30th birthday? Aurora, their newest enamelware pattern, tells the story their “home-base”, a farm in Aurora, NY. Look closely at the ornate details, from Potluck Socks hanging on the laundry line just outside the Chicken Palace, to silhouettes of teapots hiding in the trees. A goose waddles
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Amazing April
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- May 1, Wednesday, 6:00 p.m.
- Fresh from the Herb Garden
- Janet Powell, $48.00
See how flavorful cooking with herbs can be. On the menu: Crab cakes with herb salad/dressing, potato-crusted quiche with chives, cherry tomatoes with herbal dressing, and pound cake with balsamic strawberries and Basil whipped cream
- May 6, Monday, 6:00 p.m.
- Seafood Feast
- Terri Geiser, $48.00
Fresh and delicious. On
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