Recipes
French Onion Soup
Serving size: 8
Ingredients
2 Large yellow onions, peeled and thinly sliced
½ teaspoon garlic powder
1 tablespoon sugar
8 Cups beef broth
4 tablespoons of parmesan cheese
8 slices ultra thin swiss cheese
½ teaspoon dried thyme
2 tablespoon Worcestershire sauce
Pinch salt and pepper (to taste)
Directions
Spray a large pan with nonstick cooking spray. Add onions and 1 cup beef broth and garlic powder. Sauté onions until broth is completely evaporated, and onions begin to caramelize. Add the rest of the ingredients, including Parmesan cheese, to the slow cooker and add onions. Turn slow cooker on high for 4 hours, or on low for 8 hours, or overnight. When ready to serve, ladle soup into an oven (or microwave safe) bowl, and add a piece of Swiss cheese on top. Place in oven preheated to low broil to melt the cheese. Leave in oven for 1-3 minutes, or until cheese is lightly golden brown.
Chicken Cordon Bleu
Serving size: 6
Ingredients
6 thin sliced skinless boneless chicken breasts
1/8 teaspoon of salt and pepper
1 large egg
2 large egg whites
1 tablespoon water
1/2 cup grated seasoned breadcrumbs
1 3/4 cup grated Parmesan cheese
6 slices thinly sliced deli ham
6 slices Swiss cheese
Directions
Preheat oven to 450°. Spray a large non-stick baking sheet with cooking spray. Wash and dry the chicken cutlets; lightly pound the chicken to make thinner and lightly season with salt and black pepper. Lay the chicken on a working surface and place a slice of ham on top of the chicken, then the cheese and roll, setting them aside seam side down. In a medium bowl, whisk eggs and egg whites along with water to make an egg wash. In another medium bowl, combine breadcrumbs and Parmesan cheese. Dip the chicken into the egg wash, then into the breadcrumbs. Place chickens onto the baking sheet seem side down. Spray the top of the chicken with more cooking spray and bake about 25 minutes, or until cooked.
Maple Glazed Carrots
Serving size: 8
Ingredients
1 ½ lb. baby carrots
¼ cup butter
1/3 cup maple syrup
salt and pepper
Directions
Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl. Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.
Roasted Asparagus with Herbes de Provence
Serving size: 4
Ingredients
1 bunch fresh asparagus spears trimmed
2 tablespoons olive oil
1 tablespoon dried Herbes de provence
salt and pepper
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Toss the asparagus with olive oil, Herbes de Provence, salt, and pepper. Spread the asparagus onto the baking sheet in a single layer. Roast in preheated oven until tender and lightly browned, about 12 minutes.
Peach soufflé
Serving size: 6
Ingredients
3 small peaches
2 tablespoon powdered sugar
4 tablespoon granulated sugar
½ cup egg whites
1/8 ginger
1 dab of butter
Directions
Butter and sugar ramekins. Set aside and pre-heat oven to 350 °F (175 °C). Put peeled and stoned peaches in blender. Puree, add ginger and sugar. Add unsifted powdered sugar to egg whites and whip up egg whites with a mixer or stand mixer until stiff. Gently fold in peach puree. Pour into ramekins and set on a baking sheet or baking stone. Bake for 15-20 minutes until puffed and golden. Dust with powdered sugar and serve immediately.
Chocolate Mousse
Serving size: 8
Ingredients
1 pint heavy whipping cream
12 oz bittersweet baking chocolate
Directions
In large bowl, beat whipping cream at medium speed just until stiff peaks form. In double boiler or in bowl set over saucepan, melt chocolate over simmering water. Pour melted chocolate into whipped cream; fold chocolate into cream (do not overmix; mixture can have a few streaks). Refrigerate at least 1 hour before serving.