Here are some great recipes for this week.
The Breakers 75
Ingredients
Champagne, about 3 to 4 ounces
1 ounce gin
1/2 ounce freshly squeezed lemon juice
Directions
Pour gin and lemon juice into the bottom of a champagne flute. Top with your bubbles. Down the hatch.
Tasting Notes: In addition to using the best gin and capital-C Champagne you’ve got, I highly suggest shaking the lemon juice and gin together in an ice-filled shaker tin to get them nice and chilled before building your drink.
Chicken Marsala Casserole
Ingredients
2 tbsp butter
10 oz sliced mushrooms
1 1/2 tbsp flour
1/2 cup marsala wine
1/2 cup heavy cream
2 cups chicken broth
1tsp dried parsley
Salt and pepper
1 cup long rain rice, uncooked
2 cups chopped rotisserie chicken (or any cooked chicken)
2 tbsp parmesan cheese
10 oz sliced mushrooms
1 1/2 tbsp flour
1/2 cup marsala wine
1/2 cup heavy cream
2 cups chicken broth
1tsp dried parsley
Salt and pepper
1 cup long rain rice, uncooked
2 cups chopped rotisserie chicken (or any cooked chicken)
2 tbsp parmesan cheese
Directions
1- Preheat the oven to 350.
2- Melt the butter in a large skillet. Add the mushrooms and cook for about 5 minutes, until softened. Add the flour and stir well to coat.
3- Stir in the marsala wine and cream, allowing to cook and thicken, about 3 minutes. Stir in the broth, parsley, and season with salt and pepper.
4- In a 9x 13 dish, spread the rice in an even layer over the bottom of the dish. Top with the chicken.
5- Pour the mushroom gravy over the chicken and rice mix. Cover tightly with foil.
6- Bake 35 minutes, until bubbling.
7- Remove foil, sprinkle on parmesan cheese, and bake 5 minutes uncovered.
2- Melt the butter in a large skillet. Add the mushrooms and cook for about 5 minutes, until softened. Add the flour and stir well to coat.
3- Stir in the marsala wine and cream, allowing to cook and thicken, about 3 minutes. Stir in the broth, parsley, and season with salt and pepper.
4- In a 9x 13 dish, spread the rice in an even layer over the bottom of the dish. Top with the chicken.
5- Pour the mushroom gravy over the chicken and rice mix. Cover tightly with foil.
6- Bake 35 minutes, until bubbling.
7- Remove foil, sprinkle on parmesan cheese, and bake 5 minutes uncovered.
Nutella Cream Cheese Turnovers
c/o Country Cleaver
Ingredients
1 sheet Puff Pastry, thawed
¼ cup Cream Cheese, softened
2/3 cup Nutella, divided
2 Tbsp Flour, for dipping fork to crimp turnover edges
1 Egg
1 Tbsp Water
2 Tbsp Powdered Sugar
¼ cup Cream Cheese, softened
2/3 cup Nutella, divided
2 Tbsp Flour, for dipping fork to crimp turnover edges
1 Egg
1 Tbsp Water
2 Tbsp Powdered Sugar
Directions
Preheat oven to 350 degrees.
On silicone baking mat, or floured surface, roll out puff pastry into a 12x12 inch square. Cut into 9 equal square shapes.
In bowl, whisk together cream cheese and ½ cup of Nutella until smooth and evenly mixed.
Drop 1 Tbsp of cream cheese/Nutella mixture into the corner of puff pastry. Leave a small edge on the puff pastry so when you fold the squares over the edges can be crimped together. Fold opposite side of the square over the Nutella/cream cheese mixture. Using a fork dipped in flour press the edges of the turnovers with the tines of the fork to seal the edges together.
Places the turnovers onto a baking sheet lined with parchment or a silicone baking sheet. In small dish, whisk together egg and water to make an egg wash. Brush each turnover with the egg wash.
Bake for about 25 minutes or until golden brown. Allow to cool on a wire rack. Sprinkle with powdered sugar and drizzle with additional warmed Nutella. Serve warm.
On silicone baking mat, or floured surface, roll out puff pastry into a 12x12 inch square. Cut into 9 equal square shapes.
In bowl, whisk together cream cheese and ½ cup of Nutella until smooth and evenly mixed.
Drop 1 Tbsp of cream cheese/Nutella mixture into the corner of puff pastry. Leave a small edge on the puff pastry so when you fold the squares over the edges can be crimped together. Fold opposite side of the square over the Nutella/cream cheese mixture. Using a fork dipped in flour press the edges of the turnovers with the tines of the fork to seal the edges together.
Places the turnovers onto a baking sheet lined with parchment or a silicone baking sheet. In small dish, whisk together egg and water to make an egg wash. Brush each turnover with the egg wash.
Bake for about 25 minutes or until golden brown. Allow to cool on a wire rack. Sprinkle with powdered sugar and drizzle with additional warmed Nutella. Serve warm.
