Rock Your Palate

Chicken Enchilada Pie

3. April 2009

Recipe serves 2 -4 14 oz can medium enchilada sauce 16 oz can refried beans 2 Tbsp diced roasted red peppers 7 - 6inch round flour tortillas 1 Cup green onion, chopped 2 Cups grilled chicken breast, chopped 1 Tbsp cumin 1/2 Tbsp chili powder 1 tsp cinnamon 1-1/2 Cup Monteray Jack cheese, grated 1/2 Cup Queso Fresco [crumbly mexican cheese] or Romano can be substituted Diced tomatoes Sour cream Preheat [...]

Pork Tenderloin with Fresh Fennel

3. February 2009

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Fennel, one of the oldest cultivated herbs was valued greatly by the Ancient Romans but found throughout the Mediterranean region. In Medieval times it was considered a sacred herb that was hung from the ceiling to bring good luck, and put in keyholes to keep out evil spirits. And in the early days of America’s settlement the Puritans would use this flavorful herb as an appetite suppressant during fasting periods. The combination of pork and fennel is very common in Italian cooking, the hint of orange adds a little zest. The fusion of all these ingredients blended together creates a bountiful burst of flavor in every bite!

English Cottage Pie

27. January 2009

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Enjoy this English Tradition dating back to the 14th Century! Recipe serves 4 1 Tbsp canola oil 1 Cup sweet onions, chopped 3/4 Cup baby carrots, chopped 1 LB lean ground beef 3/4 Cup beef broth 2 Tbsp worcestershire sauce 2 Tbsp brown sugar 1/2 tsp cinnamon 1/4 tsp cardamon 1 tsp fresh rosemary 1 Tbsp fresh parsley 1 tsp corn starch 2 Cups frozen shoepeg corn, grilled 4 Cups [...]

Raspberry Crunchy Chicken

26. January 2009

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Recipe Serves 4 Raspberry Vinegarette 4 oz fresh raspberries 3 Tbsp white wine vinegar 1.5 Tbsp sugar 1/2 Cup canola oil 1 tsp coarse kosher salt 1 tsp black pepper Chicken 2 boneless chicken breasts, cut in half 1 Cup pecans, chopped finely 1 Cup panko [Japanese breadcrumbs] 4 tsp coarse kosher salt 2 tsp black pepper [split in two] 1/3 Cup honey mustard 1 Tbsp Dijon mustard 1/4 Cup mayonnaise 2 Tbsp Canola [...]

Prime Rib – Simplified

1. January 2009

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This is a very simple method of cooking a delicious prime rib dinner you would typically find served in any five star restaurant. The key is simple... keep an eye on the temperature. Serve with a nice horseradish sauce and don't be afraid to add lots of fresh horseradish.

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Chicken Enchilada Pie

Pork Tenderloin with Fresh Fennel

English Cottage Pie

Raspberry Crunchy Chicken

Prime Rib – Simplified

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