1/3 cup plus 1 tablespoon extra-virgin olive oil
12 ounces cooked chicken-apple sausage, cut into ½-inch pieces
4 cups cubed peeled butternut squash (1 small to medium squash)
3 medium carrots, chopped
1 stalk celery, chopped
½ medium onion, chopped
2 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
½ cup fresh sage leaves
Puree the soup in a blender in batches, save to a large bowl. Cover and refrigerate.
Spray a small saucepan and heat over medium heat. When hot, add the sage leaves in batches and heat carefully, about 1 minute. Remove with a slotted spoon and drain on paper towels. Ladle the soup into bowls and top with the fried sage.
½ cup white vinegar
½ cup vegetable oil (canola oil works fine also olive oil)
2 teaspoon dry mustard
1 teaspoon salt
1 pinch cayenne pepper
2 egg yolks: slave uses pasteurized eggs since this is not cooked.
- ½ cup chopped, slightly toasted walnuts
- ½ cup celery, diced
- ½ cup of dried cranberries
- 3 sweet apples, cored and chopped Like Gala
- Mikl's Magic Mayonnaise (Use no more than half of above recipe)
- 1 Tbsp fresh lemon juice
- 2 packages of pre-washed baby spinach
In a non stick skillet on medium high heat toast the walnuts. Stir occasionally. This takes about 5 minutes. You can tell when its done because of the aroma that comes up! Just don't burn your nuts ;-)
On day of banquet: Open and rinse the spinach, then pat it dry.
Put this out in handfuls on your cutting board. With a pizza cutter, run it back and forth to quickly cut the green leaves into thin strips! Place a small handful on each salad plate.
Spoon about ½ Cup of the Magic Waldorf salad on top of each “nest” to serve.
2 pounds fresh asparagus, ends trimmed
6 slices bacon
½ cup light brown sugar
½ stick butter
1 tablespoon soy sauce
½ teaspoon garlic salt
¼ teaspoon freshly ground pepper
Directions Divide the asparagus spears into 6 bundles. Carefully wrap 1 piece of bacon around each bundle, starting about ½ inch from the bottom of the tips. Lay the bundles in a low-sided casserole dish. Cover and refrigerate overnight.
In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt and pepper. Bring the mixture to a boil. Spoon hot sugar mixture over the asparagus bundles. Transfer the dish to the oven and roast, about 25 minutes. Remove and blot out the excess liquid (it burns easily) Turn oven to broil and cook for about 5 minutes. Just until the bacon is crisp.
- 2 pounds medium Yukon Gold potatoes, unpeeled, cut into 1/8"-thick slices with a mandolin
- 3 yellow onions, very thinly sliced
- 3 slices bacon
- 2 tbs oil
- ½ stick unsalted butter
- 1 tbs sweet paprika
- 1 tsp kosher salt
- 1 tsp sugar
- ½ tsp black pepper
Wash and slice the onions with a mandolin thin.
Wash and slice the potatoes
Drain the butter-grease mixture from pan and set aside.
Return pan to medium-low heat with the oil. Add the onions. Sprinkle with paprika, salt and sugar, stir. Cover and let cook, stirring occasionally for about 20 to 25 minutes. Break up the bacon into bits and mix with the cooked onions. Remove to drain on paper towels.
In the large bowl of sliced potatoes, carefully stir the melted fats until all is covered.
Arrange ¼ of potatoes in alayer inside ring on baking sheet, overlapping as needed.
Spread 1/3 of onions over potatoes. Repeat layers twice more, finishing with a layer of potatoes. Place in refrigerator overnight.
Carefully remove ring.
Bake until potatoes are tender, about 45 minutes. Then brush with 1 tablespoon butter. Return to bake until edges of potatoes are deep golden and top is crisp, 5-10 minutes longer.
Run a thin spatula under “galette” to loosen from foil. Cut into six wedges.
- 3 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 tablespoons peanut or canola oil
- 1 tablespoon dried parsley flakes
- ¾ teaspoon freshly ground pepper
- ½ teaspoon salt
- 6 pieces boneless, skinless chicken breasts.
- 1½ cups planko bread crumbs
- 1 5oz tub of plain non-fat Greek style yogurt
- 1 egg
- ¼ cup skim milk
- Cooking spray
- Whisk mustard, maple syrup, 1 tablespoon oil, parsley, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Place in a zipper bag and marinate in the refrigerator overnight.
- Next day, oven to 425°F. Set a wire rack on a large baking sheet. rinse and pat dry the chicken.
- Spoon the yogurt into a liquid cup measure. Add skim milk up to the full 1 cup level. Let sit for 5 minutes then whip in the egg.
- Dip chicken in buttermilk & egg mixture, dredge in Bread crumbs,. Place on a wire rack set on a baking sheet then coat with cooking spray and bake at 425° until crispy, about, 35 to 40 minutes.
- ½ cup butter, cut up into pats
- 6 very small red cooking apples
- ½ cup packed brown sugar
- 1 16.5oz box spice cake mix
- ½ cup water
- 1/3 Cup unsweetened applesauce
- 4 eggs
- 1 teaspoon vanilla