Ingredients:
two packages of mild Italian sausage
small bag of frozen broccoli florets
1 cup cooked buttered rice
8 oz of sliced Colby Jack
salt and pepper
garlic
Preparation:
Slice each sausage long ways and remove casing, in a medium skillet brown sausage, stirring to crumble. Drain. Place cooked sausage in a food processor and pulse to crumble further. Blanche broccoli approximately ten minutes and drain. In a 9" x 13" baking dish drizzle olive oil and press cooked rice in to dish to make the base of the casserole. Add a layer of cheese and then layer the cooked crumbled Italian sausage. Add another layer of cheese and then layer the partially cooked drained broccoli season with salt, pepper, and garlic. Add additional cheese on top and bake at 350 for 20 minutes. Let stand for 5 minutes before serving.
Enjoy!
-recipe by Trish Barton
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ingredients:
One fresh duck egg
4 Tablespoon of butter
one bunch of cilantro
1 teaspoon granulated garlic
1 brick of cream cheese
salt and pepper to taste
Preparation:
In a standard sauce pan, melt butter, then add garlic and softened cream cheese. Begin blending over a low heat. Separate the yolk from the white of the duck egg, add yolk only, begin whipping the mixture to incorporate well. Add one bunch of cilantro chopped and fresh ground salt and pepper to taste, stir. Allow to simmer covered on low for about 20 minutes, then serve over blanched and baked asparagus and broiled salmon filets that were simply seasoned with salt, pepper and olive oil allowing the cilantro to really come through.
Recipe by Trish Barton
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Deviled Duck Eggs
Ingredients:
Four fresh Duck Eggs
Two Chicken Eggs
1/2 cup of mayo
1/4 cup dijon mustard
1 teaspoon worchestshire sauce
1/2 teaspoon garlic powder
2 tablespoons dill relish
salt and pepper
paprika for garnish
Preparation:
Because duck eggs are larger you will need to boil them with the chicken eggs for twenty minutes to ensure they are a cooked correctly. Drain and rinse with cool water for handling. Peel the eggs and remove the yolks, including the two chicken yolks. Add remaining ingredients except for the paprika, to egg yolks and whisk until creamy. Because duck yolks are a a little harder than chicken yolks you may want to employ a small food processor to evenly blend the ingredients. Scoop the yolk mixture into the sliced eggs whites and lightly dust with paprika.
Recipe by Trish Barton
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Eggplant in tomato basil sauce
Ingredients:one eggplant
one can of tomato sauce (not spaghetti sauce)
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
salt and pepper to taste
Preparation:
Preheat oven to 350 degrees, wash the eggplant, remove the ends. with a vegetable peeler remove the skin of the eggplant in stripes. After you have cut the eggplant in half slice the eggplant into 1'2 inch wedges uniformly and the two sliced halves face down in an 8" x 8" baking dish. Mix remaining ingredients in a bowl and ladle around the eggplant, cover dish with foil and bake at 350 for 35 minutes or until tender. When plating ladle the sauce over the eggplant.
Recipe by Trish Barton
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Baked Flounder with lime and ginger
Ingredients:
one lime
three flounder filets
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon dried ground ginger
3 pats of butter
olive oil to drizzle
Preparation:
Preheat oven to 350 degrees
Drizzle olive oil in a 9" x 13" baking dish, season the filets with spices and lay seasoned side down on pan, add remaining spice to the unseasoned side. place three pats of butter on the filets, and squeeze the juice of one lime over the filets, cover with foil and bake at 350 for 25 minutes
Enjoy!
Recipe by Trish Barton
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Baked Flounder with duck egg and lime
Ingredients:
two fresh duck eggs
one lime
three flounder filets
2 cups panko bread crumbs
1/2 teaspoon paprika
1/2 teaspoon granulated garlic
tablespoon of mayo
salt and pepper to taste
Preparation:
Preheat oven to 350 degrees
In a small bowl mix panko bread crumbs, 1/2 teaspoon paprika 1/2 teaspoon of granulated garlic, salt and pepper to season and set aside. In a separate bowl beat two duck eggs and a tablespoon of mayo, with the juice of one lime, season with granulated garlic. Set aside three lime slices for garnish.
Dip the flounder filet in the egg wash and then into the breadcrumbs, and repeat to ensure a good coating. Place in a 9 x 13 baking dish that has been drizzled with olive oil.
Repeat process for remaining fillets.
Cover with foil and bake for 25 minutes at 350
Recipe by Trish Barton
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Zucchini, carrots, and basil in a white wine butter sauce
Ingredients:
two fresh zucchini
eight whole fresh carrots
3 sprigs of basil
1/4 cup of butter
1 cup white wine
olive oil
salt and pepper
A good filet of fish deserves an easy fresh vegetable dish, clean and partially peel your zucchini and clean and peel your carrots. In a 8 x 8 baking dish drizzle olive oil and place the prepped vegetables. Chop the fresh basil and sprinkle on top.
Add four pats of butter and about a cup of a good white wine. I usually work with Moscato when doing carrots, the sweetness compliments each other well. Add fresh cracked black pepper and salt. Cover with foil and bake at 350 for 25 to thirty minutes.
Then plate fish with a 1/2 cup cooked jasmine rice with the vegetables and enjoy!
Recipe by Trish Barton
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Baked pork chops, broiled potatoes, and green beans
Ingredients:
Four pork chops
Condensed cream of chicken soup (small can)
garlic
salt and pepper
Red potatoes
chicken broth (about a cup)
butter (about 3 tablespoons total)
Fresh Green beans washed and chopped
Preparation:
This is a great week night dinner.
First the pork chops.....
Preheat the oven to 350 degrees
In a 9x13 baking dish drizzle olive oil and lay the pork chops in a single layer. Season with garlic, salt and pepper, then pour one can of condensed cream of chicken soup over the pork chops, cover with foil and bake at 350 for 45 minutes.
Then the potatoes.....
In a 9x13 baking dish pour chicken broth in about an inch deep, wash and roughly cut up the potatoes and place them in the pan. season with salt and pepper and add about 2 tablespoons of butter to the broth. Cover with foil and get them in the oven so they can cook while the pork chops are cooking.
After 45 minutes add an additional 20 minutes to the timer.
Lastly the green beans.....
place the fresh chopped green beans on the stovetop in a small pot with about 2 cups of water and one tablespoon of butter, and a dash of garlic on simmer and cover.
When the timer goes off dinner is done and its all done at the same time.
Enjoy!
Recipe by Trish Barton
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Bacon Wrapped Grilled Asparagus
Ingredients:
SERVINGS: as much as you make (2 asparagus stalks to one slice bacon)
Bacon (thick cut works best)
Fresh Asparagus
Wood skewers (soaked in water for at least 30 minutes to prevent burning on the grill)
Preparation:
Trim the ends off of the fresh asparagus and put on a large pot of water to boil. Blanche the asparagus for about 15 minutes, the color will lighten and a fork will pierce the end of the stalk when ready. Drain and allow to cool to touch. In a large skillet partially cook the bacon puling it from the heat while it is still transparent and drain excess grease. Allow the bacon to cool for handling. Taking two stalks of asparagus at a time to one slice of bacon wrap diagonally. Then lay them flat on your cooking board and pierce the bacon with the skewers to secure, threading as you go. Then grill until the bacon crisps, but be mindful to watch and make sure the skewers don't catch a flame or it will burn to a crisp.
Drizzle with fresh squeezed lemon juice just prior to serving. Enjoy!
Recipe by Trish Barton
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