Category Archives: Cooking & Entertaining Ideas

Recipes, menu suggestions, and healthy cooking tips for home meals and entertaining

Fig Balsamic Vinegar Triple Play: Recipe #3 – Prosciutto Wrapped Asparagus with Fig Balsamic Vinaigrette

05 Thursday Oct 2017

Posted by in #gluten free recipes, #gluten-free, Appetizers, Cooking & Entertaining Ideas, Healthy Eating, Recipe of the Week, Triple Play Recipes

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Prosciutto Wrapped Asparagus with Fig Balsamic Vinegarette

As promised, here is a third recipe that uses flavorful fig balsamic vinegar.  We are actually going to use the extra Fig Balsamic Vinaigrette Dressing from the Autumn Harvest Rice Bowl to dress up a quick and delicious appetizer – Recipe #3: Prosciutto Wrapped Asparagus with Fig Balsamic Vinaigrette.

Prosciutto Wrapped Asparagus with Fig Balsamic Vinegarette 2

Prosciutto Wrapped Asparagus with Fig Balsamic Vinaigrette
16 Stems   Fresh Asparagus
4 oz.           Package of Thin Sliced Prosciutto
1 Tbls.        Extra Virgin Oil Olive*

Fig Balsamic Vinaigrette
4 Tbls      Orange Juice
4 Tbls      Napa Valley Naturals Fig Balsamic Vinegar*
½ Tsp       Dijon Mustard
¾ Tsp       Dried Thyme
¼ Tsp       Black Pepper
½ Tsp       Salt
½ Cup      Extra Virgin Olive Oil”

Make the vinaigrette:  Combine all ingredients in a small lidded jar.  (When using dried thyme – rub in in between your hands before dropping it into the jar to release its natural oils).  Shake until mixed and set aside.

Wash and trim woody ends off of asparagus.  (For larger stalks, you may want to use a vegetable peeler to remove the tougher skin at the bottom end).  Dry with a paper towel.  Tightly wrap each stem in a ½ piece of prosciutto, pressing firmly.

Preheat oven to 400 degrees. Place on a parchment lined baking sheet. Lightly brush the  of the asparagus tips with olive oil to keep them from drying out.  Roast until prosciutto is crispy and asparagus is tender and lightly brown.  About 15 minutes.

Remove from oven and plate.  Using a tablespoon, drizzle lightly with fig balsamic vinaigrette.  Serve immediately or at room temp.

You’ll have plenty of vinaigrette leftover to use when serving with your favorite salads, over roasted chicken and grains.

Enjoy!

*Ingredients available at à la Maison in Baldwinsville, NY or contact us at 315-440-6637.

Fig Balsamic Vinegar Triple Play: Recipe #1 – Prosciutto Wrapped Chicken Breasts with Fig Balsamic Sauce

03 Tuesday Oct 2017

Posted by in Cooking & Entertaining Ideas, Entrees, Recipe of the Week, Triple Play Recipes

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Prosciutto Wrapped Chicken Breast with Balsamic Fig Sauce 5

Well, I have to say… it felt really good to turn the oven on again.  With the unusual heat wave we have been having in Central New York, we’ve been pretty focused on the grill for the past month.

This week I wanted to bring to light on of my favorite vinegars, Napa Valley Naturals Fig Balsamic Vinegar.

napa valley naturals fig balsamic vinegar

This artisan handcrafted Fig Balsamic Vinegar is aged in Modena, Italy.  It’s a rich, dark,  sweet, and lightly acidic vinegar made from just two ingredients – balsamic vinegar and fig puree.  Simply delicious… even by itself drizzled over mixed greens or vanilla ice cream!  It’s also very reasonable priced and something we always carry in the store.

Fig Balsamic Vinegar makes healthy flavorful cooking a snap.  This week, I’ll share three of my favorite healthy recipes with this great pantry staple.  Starting with Recipe #1:  Prosciutto Wrapped Chicken Breasts with Fig Balsamic Sauce.

Prosciutto Wrapped Chicken Breast with Balsamic Fig Sauce 5

Prosciutto Wrapped Chicken Breasts with Fig Balsamic Sauce

4               Boneless, Skinless Chicken Breasts
4 oz.         Package of Thin Sliced Prosciutto (8 Slices)
1 Tbls.      Extra Virgin Oil Olive*
Salt & Pepper to Taste

Fig Balsamic Marinade
½ Cup      Napa Valley Naturals Fig Balsamic Vinegar*
½ Cup      Chicken Stock
1 Tbsp.     Brown Sugar
1               Clove Garlic, Minced
1 Tbsp.     Extra Virgin Olive Oil”
Salt & Pepper to taste

Make the marinade:  Whisk all ingredients together in a bowl and set aside.  (When using dried thyme – rub in between your hands before dropping it into the jar to release its natural oils).

Place chicken breasts in a casserole dish (or large Ziploc bag) and add in marinade (mix and turn chicken to coat.  Place in refrigerator for 30 minutes or longer.

Take chicken breasts out of marinade and lightly pat dry with paper towels.  Pour marinade into a small sauce pan and bring to a full boil.  Reduce and cook over medium heat for about 10-12 minutes until the fig balsamic sauce is thoroughly cooked and thickened.

In the meantime, start wrapping your chicken.  Lay two slices of prosciutto (side by side) on a cutting board.  Place chicken (top side down) on the center of the two slices of prosciutto – wrap the prosciutto around the chicken breasts. Secure with a couple of toothpicks as needed.

Prosciutto Wrapped Chicken Breast with Balsamic Fig Sauce 3

Preheat oven to 350 degrees.  Place a large oven safe frying pan on the stove top over medium high heat, add 1 tablespoon of olive oil and then place the chicken breasts (top side down first – toothpicks up) to the pan.  Brown for about 4 minutes, then flip and brown the other side.  Flip chicken once again so that the top of the chicken breasts are showing again.

Prosciutto Wrapped Chicken Breast with Balsamic Fig Sauce 4

Spoon the sauce over the chicken breasts then place the frying pan into the oven to roast for about 20 minutes or until chicken has reached 160 degrees.  Remove from oven let rest for about 5-10 minutes.

Move chicken to a platter and drizzle remaining frying pan sauce over the chicken.  Serve with cauli-rice, rice, or mashed potatoes and roasted vegetables.

Enjoy!

*Ingredients available at à la Maison in Baldwinsville, NY or contact us at 315-440-6637.

 

Recipe Triple Play… Bourbon Barrel Foods Kentuckyaki  

16 Wednesday Aug 2017

Posted by in #easy entertaining, Appetizers, Entrees, Side Dishes, Triple Play Recipes

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kentuckyaki both

What’s not to love about Bourbon Barrel Foods’ Kentuckyaki?  This all-natural sauce is sweetened with Kentucky-grown sorghum syrup, flavored with fresh garlic and ginger; and a hint of Kentucky bourbon too. Looking for a little more kick?  You’ll want to try Kentuckyaki Hot & Spicy for sure!

Both are perfect as a marinade on salmon, beef, chicken or veggies.  Delicious for vegetable stir fry.

We’ve got three more great reasons to keep Bourbon Barrel Foods Kentuckyaki in your pantry…

We’ve got three more great reasons to keep Bourbon Barrel Foods Kentuckyaki in your pantry…

#1 Kentuckyaki Pork & Grilled Pineapple Appetizer Meatballs

asian pork meatballs - kentuckyaki 9

Ingredients:

Meatballs

  • 2 lbs. pork, ground
  • 1/2 cup Kentuckyaki, plus extra for drizzling*
  • 1/3 cup cilantro (or parsley if you don’t care for cilantro), chopped
  • 1/3 cup panko bread crumbs
  • 1 egg, lightly beaten
  • ½ teaspoon ground ginger

Grilled Pineapple

  • 1 fresh pineapple

Directions

  1. For the meatballs: Combine all meatball ingredients.  Gently fold them together just until mixed – don’t over work the meat.
  2. Form 1.5” balls and place on parchment lined baking sheet. Roast at 400ºF for 22 minutes.  Remove from oven and lightly drizzle meatballs with additional Kentuckyaki.
  3. While meatballs are roasting – prepare the grilled pineapple.  Remove the skin of pineapple. Cut the fruit in half lengthwise, then cut into quarters. Slice the pineapple into even wedge-shaped slices – about ½” thick. Grill over medium high heat just until grill marks appear (about 3-4 minutes per side).
  4. Cut pineapple into bite size pieces and place on top of meatballs. Secure with a tooth pick.

 

#2 Kentuckyaki Hot & Spicy Chicken Thighs

Kentuckyaki Hot & Spicy Chicken Thighs

Ingredients:

  • 4 lbs. Chicken Thighs, bone in
  • 1/2 bottle Kentuckyaki Hot & Spicy*, plus extra for drizzling
  • 3 Tablespoons Bourbon Barrel Food Smoked Sesame Seeds*
  • 3 Tablespoons chopped fresh cilantro (optional garnish

Directions

Place chicken thighs and marinade in large Ziploc bag or a large baking dish.  Toss to coat.  Marinade in the refrigerator for 2 hours or more.

Place skin side down on medium hot grill (375 degrees) cook for 12-14.  Flip and baste with additional Kentuckyaki Hot & Spicy. Cook for additional 12-14 minutes or until juices run clear.   (Or use your oven… cook in 375 degree oven for 30-35 minutes and baste after 20 minutes)

Plate chicken thighs and let rest for 5-10 minutes.  Sprinkle with smoked sesame seeds (and cilantro is using).

#3 Vegetable Stir Fry with Asian Noodles

Asian Noodle Stir Fry 4-2016

This is the perfect clean out your crisper drawer meal.  Use whatever you like here… Broccoli, red bell peppers, onions, mushrooms, green beans, snow peas, carrots, zucchini sliced cabbage are just a few of my favorites.

  • 5 Cups of fresh veggies of your choice cut into bite sized pieces
  • 1 Tablespoon Napa Valley Naturals Grapeseed Oil*
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Toasted Sesame Oil*
  • ½ cup Kentuckyaki Sauce*
  • 3 blocks from a package of King Soba Brown Rice Ramen Noodles*, cooked per package instructions

Garnish:  Bourbon Barrel Smoked Sesame Seeds* and fresh cilantro – optional.

Directions

Over medium-high heat, stir fry veggies in Grapeseed oil for about 5 minutes.  Add ground ginger and toasted sesame oil then gently stir fry for additional 1-2 minutes.  Add Kentuckyaki sauce and ramen noodles and stir fry additional 2 minutes.

Garnish with smoked sesame seeds and cilantro if desired.  Drizzle with additional Kentuckyaki sauce.

Enjoy!

*Find these specialy food items at a la Maison in Baldwinsville, New York.  To place an order, call 315-440-6637 or email mgraham.alamaison@yahoo.com.

 

 

 

 

Eating Healthfully… Grilled Sesame Teriyaki Tuna

19 Wednesday Jul 2017

Posted by in #easy entertaining, #eating healthfully, Cooking & Entertaining Ideas, Entrees, Recipe of the Week

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asian grilled tuna teriyaki plated 2

One of the quickest ways to a healthy summer-time dinner is fish on the grill.  Impressive enough for company, but simple enough for any night of the week.

A personal favorite of mine is Grilled Sesame Teriyaki Tuna.  I find yellowfin tuna a great option for this recipe – it’s got a nice mild flavor and holds up great on the grill.

Grilled Sesame Teriyaki Tuna

Asian Marinade

4   Tbls.    Stonewall Kitchen Organic Sesame Teriyaki* (it’s also gluten-free!)
1   Tbls.    Tamari (gluten free)
2   Tbls.    White Vinegar
1   Tbls.    Napa Valley Naturals toasted Sesame Oil*
2   tsp.     Bourbon Barrel Smoked Sesame Seeds*

4              6 oz. pieces of yellowfin tuna, 1 inch thick
½  Cup    Stonewall Kitchen Organic Sesame Teriyaki Sauce*
2   tsp.    Bourbon Barrel Smoked Sesame Seeds*

In a bowl, add all the marinade ingredients together and whisk until thoroughly blended.  Place tuna steaks in a shallow baking dish and pour marinade of tuna.  Gently turn tuna to coat.  Chill for 30 mins – 1 hour.

Preheat grill.  Once grill is hot, place tuna on grill.  Grill for 5-6 minutes on each side or tuna is just opaque. (Only flip once to avoid sticking).  DISCARD LEFTOVER MARINADE.

Drizzle tuna with Stonewall Kitchen Organic Sesame Teriyaki and garnish with smoked sesame seeds. Tent and left rest for 5 minutes.

asian grilled tuna teriyaki plated

Serving suggestion:  Serve with Asian noodles (i.e. King Soba Noodles*) tossed with steamed broccoli and Sesame Teriyaki Sauce; or basmati rice and healthy Asian Cabbage & Kale Slaw**.

asian ingredients 2

*Ingredients available at à la Maison in Baldwinsville, NY or contact us at www.alamaisonaccents.com

** Find Asian Cabbage & Kale Slaw recipe on our website.

Enjoy!

Michele

Eating Healthfully… Asian Cabbage & Kale Slaw

19 Wednesday Jul 2017

Posted by in #easy entertaining, #eating healthfully, #gluten-free, Recipe of the Week, Side Dishes

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Asian cabbage and kale slaw 2

Nothing pairs with summer grilling like a great slaw.  Although I love the classic sweet mayo based coleslaw, I also find the lighter (and healthier) taste of this Asian slaw delicious and refreshing paired with fish or chicken.

Asian cabbage and kale

Asian Cabbage & Kale Slaw

4  Cups    Kale washed with ribs removedthen rolled and sliced thin (chiffonade)
4  Cups    Red Cabbage, thinly sliced
2               Carrots, large- shredded

Asian Vinaigrette
¼  Cup     GF Tamari or Soy Sauce (use Tamari for gluten free)
¼  Cup     Lemon Juice
¼  Cup     Napa Valley Naturals Grapeseed Oil*
2   Tbls.                Grated Ginger, fresh
2   Tbls.                White Vinegar
2   Tbls.                Napa Valley Naturals toasted Sesame Oil*
1   Tbls.                Bourbon Barrel Smoked Sesame Seeds*

Toss together the kale, red cabbage and carrots in a large bowl.  In a separate bowl, add all the vinaigrette ingredients together and whisk until thoroughly blended.  Pour ½ the vinaigrette over the slaw and toss.  Serve immediately or chill for 1 hour.  Taste and apply more dressing if needed.

Asian cabbage and kale slaw

Save left over vinaigrette use over green salad, toss with Asian noodles for a delicious Asian pasta salad, or use as a flavorful marinade.  Delicious on tuna or chicken.

asian ingredients 2

*Ingredients available at à la Maison in Baldwinsville, NY or contact us at www.alamaisonaccents.com

Enjoy!

Michele

Super Substitute…. “Saffron” Yellow Basmati Rice

20 Thursday Apr 2017

Posted by in #cooking healthfully, #easy entertaining, Quick Tips, Recipe of the Week, Side Dishes

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saffron yellow basmati rice

Many of us have a recipe or two that calls for saffron and experienced sticker shock when we looked at the price tag.

Saffron is a spice derived from the crocus sativus flower (or the Saffron crocus). As Saffron crocus grows and flowers, its vibrantly colored stigmas (or threads) are harvested, by hand, and dried to be used mainly as a gourmet seasoning and coloring agent in food. Saffron, is a rare and delicate spice and among the world’s most costly spices by weight.

An expensive ingredient that I don’t always have on hand, however, I have managed to get by substituting a combination of two spices that are always in my kitchen… turmeric and paprika.

My take on a “saffron” rice is a quick, easy and economical recipe that’s a great dish or perfect base for a quick dinner – just add diced chicken or shrimp and some veggies and you’re set.   I also sometimes serve this alongside my oven-fried haddock, my black beans or in a burrito.

saffron yellow basmati rice 2

“Saffron” Yellow Basmati Rice
½    onion, finely diced
1    tablespoon olive oil
1    cup basmati rice
1 ¾ cup water or chicken stock
¼    teaspoon turmeric
½    teaspoon paprika
salt & pepper to taste

Add all ingredients to a microwave safe bowl, cover and cook on high for 5 minutes.  Take out microwave, stir and cover again.  Return to microwave and cook at 50% power for additional 12 minutes.  Let sit for 5 minutes and fluff with a fork.

Double this recipe to have extras on hand for easy weeknight meals.

Enjoy!

Michele

Culinary Classics… Creamy Coleslaw

15 Saturday Apr 2017

Posted by in #easy entertaining, Cooking & Entertaining Ideas, Recipe of the Week, Side Dishes

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coleslaw 4

When I was growing up, I often saw my mother, and my grandmother, reach for their Better Homes and Gardens cookbook for inspiration when making the family meal or getting ready to do some baking.

That same classic red and white checked Better Homes and Gardens cookbook was the first cookbook I received as a new bride, and I too, relied on it to learn how to cook and bake for my own family.

BHG Cookbook pic

Although I now have a library of cookbooks (I am a bit obsessed with them!), there are still certain classic recipes that I just don’t mess with – one being Better Homes and Gardens Coleslaw.   This creamy classic needs to no tampering – it’s always delicious and a big hit at family gatherings, picnics and with my oven baked fish fry.

It’s quick and easy – especially if you pick up a bag of angel hair pre-shredded coleslaw in your produce section.

Better Homes and Gardens Coleslaw

2  cups   shredded cabbage
1  medium carrot, shredded
½  small green or red sweet bell pepper, finely chopped
2  green onions, sliced (these are optional for me)
½  cup mayonnaise
1  tablespoon vinegar
2  teaspoons sugar
½  teaspoon celery seed

coleslaw 1

Toss together the cabbage, carrot, pepper and onion.  In a separate bowl, whisk together the mayonnaise, vinegar, sugar and celery seed.

coleslaw 2

Pour dressing over the cabbage mixture – toss to coat.  Cover and chill for 1 hour.  Makes 4 servings – double or triple for a bigger crowd.

coleslaw 5

Watch it disappear… Enjoy!

Michele

Gluten Free Breakfast Treat… Colorful Confetti Donuts

12 Wednesday Apr 2017

Posted by in #gluten-free, Breakfast Ideas, Cooking & Entertaining Ideas, Recipe of the Week, Uncategorized

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Colorful Confetti Donuts 2

You don’t have to be gluten sensitive to enjoy these delicious little donuts!

Colorful Confetti Donuts (Gluten Free)

  • 1 Cup Orly’s Manhattan Flour Blend*
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/3 cup sugar
  • ¼ teaspoon salt
  • ½ cup almond or diary milk
  • ¼ cup Greek yogurt
  • 1 large egg
  • 2 Tablespoons unsalted butter, melted
  • 1 teaspoon Bourbon Barrel Foods Bourbon Madagascar Vanilla*
  • 1/3 cup of rainbow sprinkles

Preheat oven to 350 degrees.  Spray donut pan with cooking spray.

Whisk together dry ingredients in large bowl. (Flour, baking powder, baking soda, sugar & salt).  Set aside.

Orly's Manhattan Blend

In a medium bowl mix together the wet ingredients (Milk, yogurt, egg, butter and vanilla).  Add the wet ingredients to the dry ingredients.  Gently fold in the rainbow sprinkles.

Gently spoon batter into donut pan (about ¾ of the way full).  Tip – you can put the donut batter in a Ziploc bag and cut a small piece of the corner the bag… then squeeze and pipe the batter into the donut pan sections.   You’ll have enough for about 6-8 donuts.  Bake for 12-14 minutes or until golden brown.  Cool on a wire rack.

Donut Glaze

  • ¼ cup almond or diary milk
  • 2 ½ cups of confectioner’s sugar
  • 1 teaspoon of vanilla
  • Rainbow sprinkles to decorate top (optional)

Mix together all the glaze ingredients.  Whisk until all the sugar has dissolved.  Place a large sheet of wax paper under your wire rack.   Dip the cooled donut right into the glaze then place back on wire rack and sprinkle with additional Rainbow sprinkles.  Leave until set.

Colorful Confetti Donuts 3

*Find these fine ingredients at a la Maison (or call 315-440-6637 to order).

If you’d like to make this recipe with regular flour, be sure to reduce the milk to ¼ of a cup.

 

 

Dynamic Dessert Duo… Our Two Favorite Caramel Sauces by Stonewall Kitchen

25 Saturday Mar 2017

Posted by in Appetizers, Cooking & Entertaining Ideas, Our Favorite Things...

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SWK Caramel Sauce set

The dynamic duo of dessert sauces – keep these delicious caramel sauces in your pantry and easy entertaining will be at your fingertips.

Enjoy Stonewall Kitchen’s rich Dark Chocolate Sea Salt Caramel Sauce drizzled over ice cream, brownies, strawberries and raspberries.

The flavor combination in Stonewall Kitchen’s Bourbon Pecan Caramel Sauce truly takes this caramel sauce to the next level.  Try it drizzled over apple crisp, pie or brownies… or for a special breakfast or brunch, pour it over french toast!

Both make an incredible dip for pretzels, short bread cookies and fruit; and are all-natural.  What’s not to love?!

Find both of Stonewall Kitchen’s delicious caramel sauces at a la Maison in Baldwinsville, NY or call 315-440-6637.

Easy Entertaining… Panko Crusted Pork Tenderloin with Mustard & Horseradish

22 Wednesday Feb 2017

Posted by in #eating healthfully, #gluten-free, Cooking & Entertaining Ideas, Entrees, Recipe of the Week

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Here’s an easy and impressive pork tenderloin recipe that is simple enough for weeknight entertaining… or a lovely dinner with the hubby and kids.  The combination of the Garlic Mustard and Horseradish in this pork dish adds nice punch of flavor.  I like to serve it with a horseradish cream sauce for extra zip.

Panko Crusted Pork Tenderloin Plated.jpg

Panko Crusted Pork Tenderloin with Mustard & Horseradish

1 pork tenderloin (2 pieces)

½ cup Terrapin Ridge Farms Creamy Garlic Mustard*

½ cup drained prepared horseradish

1 cup Panko (I used Ian’s Gluten-Free Panko)

Salt & Pepper to taste

2 Tablespoons of Olive Oil

Mix: In a bowl, mix together the mustard & horseradish.   In a flat pan or baking dish, mix the panko with the salt and pepper

panko-crusted-pork-tenderloin-with-mustard-and-horseradish

Assemble & Bake: Preheat oven to 400°.  Lightly coat the base of a 9” x 13” baking pan with olive oil or olive oil spray.  Rinse and pat dry pork tenderloins.  Generously brush each tenderloin with the mustard-horseradish mixture.  Dredge tenderloins in the panko and place in baking pan.  (Feel free to sprinkle addition panko on top of tenderloin is there are bare spots).  Lightly drizzle olive oil over the top.  Bake for about 30 mins or until the internal temp reaches at least 145°.

Let rest for 10 mins.  Slice, serve and enjoy!

Serving tip… Horseradish cream sauce is delicious served alongside this dish.

*Find Terrapin Ridge Farms Creamy Garlic Mustard at a la Maison in Baldwinsville, NY.