Whole Roasted Chicken Stuffed With Craberry-Apple Wild Rice

by Kayla Ravitz

“This whole roasted chicken is really good, and leftovers are great for chicken salad the next day!” - KAYLA RAVITZ, SALES EXECUTIVE

Ingredients:
5 lb. whole chicken, organs removed
2 cups wild rice
2 cloves garlic, roughly chopped
1/2 cup chopped carrots
1/2 cup diced celery
1 cup raw onions
1 apple
1/2 cup dried cranberries
salt & pepper
garlic powder
onion powder
paprika
dried oregano
extra virgin olive oil

Directions:

1. Pre-heat the oven to 425 degrees. Allow the bird to come to room temperature as you prepare the other ingredients.
2. Prepare rice based on standard cooking instructions. Meanwhile, chop the carrots, onion and celery and saute with oil on medium to high heat. Season with salt and pepper and cook until soft, about 10 minutes. Add the chopped apples and dried cranberries and change heat to medium-low. Add the rice once cooked. Mix well and set aside.
3. Season the whole bird, including the cavity, with salt, pepper, garlic powder, onion powder, paprika and dried oregano. Place the chicken in a baking dish. Stuff as much of the cranberry-apple rice into the cavity as you can (you will have some left over; set it aside to serve with the meal). Add half a cup of water to the baking dish and place in the oven. Cook on 425 for 15 minutes, then lower temperature to 400 degrees for 45 more minutes.
4. Remove chicken and let rest for 15 minutes. The chicken is cooked if the juices run clear. Mix the rice in the cavity with your leftover rice and serve!

Crock-Pot Taco Soup

by LuWanna Johnson

Ingredients:
1 lb hamburger meat
2 cans petite diced tomatoes
2 cans whole kernel corn (undrained)
2 cans black beans (undrained)
1 can light kidney beans
1 pack ranch dressing mix
1 pack taco seasoning
Mexican 4-cheese shredded cheese
Sour cream

Directions:

1. Brown and drain meat.
2. Add tomatoes, corn, beans, ranch dressing, and taco seasoning. Put in Crock-Pot and cook on high for about 4 hours, then turn down to low. The longer it’s cooked, the better. If you do not have a Crock-Pot, simply simmer on low in a big pot on the stove for an hour or more. It doesn’t hurt to simmer longer, as long as it’s stirred and kept on very low heat.
3. Serve with tortilla chips, sour cream and shredded cheese.

Easiest Whole Baked Chicken Recipe

by Ceci Johnson

My mother recently introduced me to her simple whole baked chicken recipe as she is trying to help me learn really easy, no-brainer (read: anyone can do this and it will taste great) recipes. She knows I don’t have much time on my hands to do a lot of prep work so this recipe is perfect – and it tastes incredible. Pair it with your favorite veggies and rice and you’re set! Plus, the leftovers are great to take to work the next day and toss in your favorite salad.

Ingredients:
1 whole chicken (choose your size preference based on how many mouths you are feeding)
1 tablespoon of dried rosemary
1 tablespoon of dried thyme
1 teaspoon of fresh ground black pepper
1 teaspoon of coarse sea salt (do not grind)
1 whole lemon
1 tablespoon of extra virgin olive oil

Directions:

1. Preheat oven to 350 degrees. In a small bowl, mix the rosemary, thyme, black pepper and coarse salt, then set aside.
2. Take your whole chicken and remove any innards, then rinse it in cold water. Rinse the outside and the inside cavity. Pat dry. Place in a glass baking dish with the legs and breast facing up.
3. Gently lift the skin from the breast part of the chicken. Do not fully remove the skin, only separate it just enough that your fingers can fit. Sprinkle the olive oil on top of the bird and rub with your hands all over the top.
4. Sprinkle a portion of your seasoning into the cavity of the chicken. Use your fingers to spread it all around. Then sprinkle the seasoning under the lifted skin, patting it into the breast (the meaty part of the chicken). Rub the rest of the mixture on top of the skin. When finished, the chicken should be covered on top of the skin, under the skin and inside the cavity. Cut your lemon into 4 wedges (keep the rind on), and place the pieces in the cavity.
5. Place the chicken uncovered in the middle of your oven rack and bake for one hour at 350 degrees. Depending on the size of your chicken, you may have to cook it longer. You will know when your chicken is done if the legs start to fall off and the internal temperature is a safe 165 degrees (you’ll need to use a food thermometer). Your chicken should be a beautiful golden brown on the outside when finished and your kitchen will smell delicious! Enjoy!

Steamed Mahi-Mahi Lau Lau

by Sam Choy

Photos courtesy of Douglas Peebles

Serves: 4

Ingredients:
2 cups carrots, finely julienned
2 cups zucchini, finely julienned
1 cup shiitake mushrooms, sliced
8 ti leaves
12 fresh mahi-mahi fillets (2 oz each; don’t substitute any other fish)
salt and pepper to taste
enough string to tie each lau lau

Herb Sauce:
1-1/2 cup mayonnaise
1 Tbsp. shoyu
1 Tbsp. fresh dill, chopped

Directions:

1. Mix carrots and zucchini together and divide into 4 equal portions.
2. Divide mushrooms into 4 equal portions.
3. Mix herb sauce ingredients and set aside.
4. Remove hard rib from ti leaves to make flexible (or cook leaves on high in microwave for 1 minute to soften).

To build each lau lau:

1. Make a ti leaf cross on the table by laying 1 ti leaf over another at right angles.
2. Sprinkle vegetable mix in the center, then lay a mahi fillet on top of the vegetables.
3. Spread a thin layer of herb sauce on fish and sprinkle with more vegetables.
4. Place the other fillet on top, spread with herb sauce, sprinkle with vegetables and finish with a third fillet that is topped with herb sauce, vegetable mix and a sprinkle of mushrooms.
5. Season with salt and pepper to taste.
6. Gather up ti leaves to make a purse around the fish and tie tightly with string just above bundle.
7. Repeat for all four portions, using a fourth of the vegetables, a fourth of the mushrooms, and three mahi fillets for each lau lau.
8. Steam for 8 to 10 minutes.

Spinach Lasagna

by Ceci Johnson

This is one of my favorite go-to recipes. I learned it when I was in high school babysitting for a wonderful family. The mother asked me to make it for her kids and it was so easy (and delicious) it stuck with me! This is a winner for any dinner party or just an easy family dinner. You can’t go wrong!

Ingredients:
- three packs of frozen spinach (or 4 bunches of fresh spinach)
- 1 box of lasagna noodles
- 2 bottles of marinara sauce (whatever flavor you desire)
- 16 oz ricotta cheese (I prefer the low-fat version)
- 16 oz of grated mozzarella cheese (low-fat is my preference)
- 1 egg
- 1 tablespoon of oregano
- teaspoon of salt and pepper

Directions:

1. Mix the ricotta cheese, mozzarella cheese, egg, oregano, salt and pepper in a large mixing bowl.
2. Defrost the frozen spinach in a sauce pan (if you choose the fresh spinach route, cook the spinach), then drain and transfer to your mixing bowl. The heat of the cooked spinach will help melt the cheese and create and nice mixture.
3. Take a baking pan and begin preparing your lasagna. Put a thin layer of your marinara sauce on the bottom of the pan, making sure you put enough sauce so it coats the bottom and give the noodles something to adhere to.
4. Next, place a layer of dry lasagna noodles into the pan. Then apply half of your cheese-and-spinach mixture into your pan, followed by another generous layer of marinara sauce.
5. Add another noodle layer, then the rest of your cheese and spinach mix.
6. Follow this again with marinara sauce and the top noodle layer.
7. Put the rest of your marinara sauce on top of the noodles and finish with grated mozzarella.
8. Cover with foil and bake at 350 for an 1 hour and 15 minutes.
9. Test the corners to make sure it’s finished.
10. Let sit for 5 minutes and serve.

Zucchini Spaghetti with Red Pepper Marinara

by Sara Jane Mercer

Photos by Mia McDonald

This is a super light, quick and easy version of a classic dish. Zucchini spaghetti can be used with a variety of sauces, but this is one of my favorite pairings.

Serves: 2

Ingredients:

For spaghetti:
2 medium zucchini

For marinara:
1 red pepper, cut and deseeded
1 cup cherry, roma or grape tomatoes or 2 medium tomatoes
1/2 cup sundried tomatoes (soaked in water to re-hydrate) – approx. 8
1/2 cup fresh basil – 2 big handfuls
2-3 cloves of garlic
Healthy sprinkle of dried thyme
Healthy sprinkle of dried oregano
Salt to taste

Directions:

1. Using a vegetable peeler or spiralizer, thinly slice the zucchini to make the “spaghetti.” A spiralizer will give a more authentic spaghetti shape, while the vegetable peeler will produce more fettuccini-like noodles.
2. Combine all marinara ingredients in a high-speed blender. Adjust seasoning to taste.
3. Top zucchini with marinara, toss and enjoy.

Quiche

by Erin McCue

While quiche might come across as a “fancy” food to some, it’s a truly practical dish. It’s inexpensive, easy, uses few ingredients, and keeps wonderfully. It’s good for breakfast, lunch, or dinner, and can use whatever veggies and cheeses you happen to have on hand. (It’s also good for sneaking slices right out of the refrigerator!) I began making quiche regularly right out of college for all of these reasons. I love to cook, but I needed something I could make for one. You can bring it up a notch by making your own pie crust, but no one will know if you don’t!

Ingredients:
1 dozen eggs
1 cup of heavy cream
1 pie crust, refrigerated (very cold)
2 tablespoons of olive oil
1 small vidalia onion
3 cups fresh baby spinach
Salt and fresh ground pepper to taste

Directions:

1. Preheat the oven to 375 degrees.
2. Dice the onion and sauté in a large pan with the olive oil and a pinch of salt until caramelized.
3. Add the spinach to the pan, cooking until just wilted.
4. Beat the eggs and heavy cream together until well combined, with small bubbles. Add fresh pepper (about 1 tsp.).
5. Place the pie crust into a 9″ pie plate, scalloping the edges to keep in any overflow from the eggs.
6. Pour the eggs over the vegetables into the pie crust, and place into the oven.
7. Bake for 35-45 minutes, or until the eggs are firm.
8. Feel free to add garnish or condiments! I love a sprinkle of grated cheese and a touch of Sriracha hot-sauce.

English Roast Beef & Yorkshire Pudding

by Barraud Caterers

The French colloquially still call the English “Rosbiffs” and the royal guards who protect the Tower of London “Beefeaters,” so clearly beef is at the heart of the English table. Roast beef is served rare in England. It’s also traditionally eaten with Yorkshire pudding, which is recognizably the elder cousin to popovers.

Yield: 4 – 6 servings

Equipment:
Large roasting pan, two large mixing bowls, wire whisk, large muffin mould pan, wooden spoon, fine wire mesh strainer for sifting, measuring cups and spoons, large meat platter.

Ingredients:
4 pounds rib roast
2 tablespoons vegetable oil or lard or melted beef fat
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 ½ cups hot beef stock or water

1 tablespoon unsalted butter
2 tablespoons all purpose flour

¾ cup all purpose flour
½ teaspoon kosher salt
¾ cup milk
1 tablespoon water
2 large eggs lightly whipped

Directions:

1. Preheat the oven to 450 degrees.
2. Rub the roast with oil, lard or beef fat. Season with salt and pepper.
3. Place the roast with the fatty side up in a roasting pan. Baste the meat every 15 minutes or so for a good finish. For ‘rare’ roast the beef until the meat registers 120 – 125 degrees on an instant read thermometer, after about one and a quarter hours of roasting. Remove to a warmed platter and cover loosely with tinfoil and rest for between 15 – 20 minutes before carving and serving.
4. While the beef is resting and the Yorkshire pud is baking prepare the jus. Spoon out much but not all the fat from the pan and leave the dark brown meat juices. Place roasting pan over moderate stove top burner. Pour in hot beef stock or water. Using a wooden spoon scrape all the delicious bits from the bottom of the pan and incorporate into a light sauce or jus. Bring to a boil to reduce if desired. Taste for seasoning and add salt and pepper if desired.
5. For the Yorkshire pudding, butter and flour large muffin moulds. Sift the flour and salt in a large bowl. In a separate bowl combine the wet ingredients. Whisk the wet ingredients into the dry until well combined. Let sit for 30 minutes. Stir again and pour into prepared moulds. Place into the hot oven and bake for 15 -20 minutes until golden brown. Serve immediately. The centre should still be custardy and not dry.
6. Serve with roasted vegetables, roasted potatoes and horseradish sauce, passed separately.

Petit Salé Aux Lentilles

by Isabelle Brochard

The Centre-Loire part of the Loire Valley is also where the best lentils in France can be found. One of my favorite recipes incorporating lentils is boiled bacon with green lentils, or petit salé aux lentilles.

Preparation Time: 60 minutes

Cooking Time: 45 minutes

Yield: 4 servings

Ingredients:
450 g pork spare-ribs slightly salted
550 g pork shoulder slightly salted
100 g smoked bacon
1 onion pricked with a clove
1/2 leek
1 carrot
1/2 bay leaf, thyme

For the green lentil stew:
220 g green lentils
1 diced carrot
1 chopped onion
3/4 l chicken or beef stock
50 g goose fat
80 g salt bacon, diced
50 g butter

Directions:

For the spare ribs, the shoulder and the bacon:

1. Soak the shoulder and spare ribs in cold water for 2 hours changing the water once or twice.
2. Rinse them and cook in water, from cold, adding the carrot, leek, onion and herbs.
3. Cook very gently for about 1 hour.

For the lentils:

1. Place the lentils in cold water and bring to the boil, then drain.
2. Brown the diced salt bacon in the goose fat (optional), with the diced carrots and the chopped onion.
3. Add the lentils already blanched, the herbs and the chicken or beef stock. Cook for 25 to 30 min according to taste, drain and keep the cooking liquid.
4. Reduce this cooking liquid with one of two soup spoons of the cooked lentils.
5. After 5 min, stir a large knob of butter into this mixture and add to the rest of the lentils. Now you have both the firm texture of the lentils and the flavor of the mixed lentils.

Presentation:
Arrange the lentils in the centre of the plate, and the spare ribs, shoulder and bacon placed on top; this dish can be served with a piquant sauce.

Passionfruit Glazed Shrimp

by Shiraz Events

When creating a signature dish for your event, it’s important to use a traditional dish as inspiration but to always add that twist that will have your guests talking about the food for weeks to come.

Thai cuisine blends five fundamental tastes: sweet, spicy, sour, bitter and salty. Most of the dishes in Thai cuisine try to combine most, if not all, of these tastes. It is accomplished by using a host of herbs, spices and fruit, including: chili, galangal, garlic, lime leaves, basil, sweet basil, lime, lemongrass, coriander, pepper, turmeric, and shallot.

Tamara Fox, Executive Chef at Shiraz Events, created a sweet and savory dish of Passion Fruit Glazed Shrimp & Cilantro with Thai Chili Dipping Sauce.

SHRIMP

Yield: 60 pieces of shrimp

Ingredients:
1/2 cup thawed passion-fruit purée or juice (shake before using)
2 tablespoons fresh orange juice
3 tablespoons fresh lime juice
2 tablespoons honey (tip: if you oil the measuring spoon, honey comes right out w/ out sticking)
1 tsp. sweet Thai chili sauce
½ tsp Chinese garlic chili sauce
1 tsp ground ginger
1/8 cup brandy
ground black pepper to taste

Directions:

1. Put ingredients in a pot & simmer for 5 min on medium-low.
2. Use ½ the mix for marinating the shrimp & pack the other ½ for a glaze.
3. Clean shrimp. Salt & grill shrimp and finish in oven. Then, toss shrimp in the glaze.

SAUCE

Yield: about 1 ½ cups

Ingredients:
1/8 cup fresh lime juice
1/8 cup water
1/4 cup finely grated carrot
2 teaspoon fish sauce (nam pla)
2 tablespoons sugar
1 cup thai sweet chili sauce
2 teaspoons spicy chinese chili garlic sauce
2 tablespoons chopped cilantro

Directions:

1. Whisk lime juice, water, carrot, fish sauce, sugar and chili-garlic sauce and cilantro in medium bowl to blend.

The staple food in Thailand is rice, particularly jasmine variety rice (also known as Hom Mali rice) which is included in almost every meal. This is a detail to not overlook – utilizing rice as a base for your menu will help perpetuate the Thai theme. Serving rice in oversized bronze or black bowls is a great way to engage your guests with the Thai culture.

TODD FISCUS
Todd Fiscus, head of the highly acclaimed design team at his namesake company, todd. event design. creative services, has been consistently turning up the creative volume on special events for over fifteen years. Termed “The Sultan of the Soiree” by PaperCity Magazine, Todd has designed everything from extraordinary weddings to charity galas to rip roaring ranch parties in locales from Maine to Mexico.

Resolution:
I know it’s a cliché, but I have to say spend more quality time with family and friends. Your loved ones are the ones that keep you going. Work shouldn’t always come first!

Venison and Wild Mushroom Frito Pie

by Todd Fiscus

I live in Dallas and it doesn’t really get cold until January so I like to put on a big pot of chili and relax. The following recipe is from my award-winning restaurant Tillman’s Roadhouse (www.tillmansroadhouse.com). It’s a fun Texas twist on the standard recipe.

Ingredients:
2 pounds ground venison
2 tbls ground New Mexico chile
1 tbls ground ancho chile
1 tsp ground chipotle chile
1 tsp ground cumin seed
2 tbls kosher salt
1 tbls cracked black pepper
1 tbls fresh thyme chopped
2 small yellow onions diced medium size
3 small carrots peeled and diced medium size
2 small parsnips peeled and diced medium size
3 medium beets peeled and diced medium size
1 large portobello mushroom, cleaned of gills
and diced medium size
2 garlic cloves minced
½ cup masa harina
½ cup vegetable or olive oil
24 fl oz Shiner Bock beer
12 fl oz diced tomatoes in juice

Directions:

1. Heat a cast iron skillet over medium high heat until the skillet begins to smoke.
2. Add half of oil and coat the skillet.
3. Once skillet is coated, add venison and begin browning.
4. Add ground chilies, cumin, salt, pepper and thyme and cook venison until water is cooked out.
5. Remove venison from skillet and reserve.
6. Place other half of oil in the skillet and once the oil begins to smoke add the portobello mushroom.
7. Sear the mushroom on all sides and then add the onions and garlic.
8. Saute the onion and garlic until the onion is soft and translucent.
9. Add in carrots, parsnips, beets and saute together until the carrots yield to the touch slightly.
10. Add the venison back in as well as the tomatoes and Shiner Bock.
11. Bring to a boil and reduce to a simmer.
12. Once the chile begins simmering, sprinkle the masa harina over the chile and stir in and mix completely.
13. The chile will thicken from the masa. Once the chile thickens, reduce heat to a low simmer and cook for 20 minutes stirring occasionally.

ALWAYS A BRIDESMAID
With a background as diverse as New York itself, designer and event-planning expert Xochitl (So-Cheel) Gonzalez brings style, humor and cultural knowledge to every celebration she helps to create. A native of Brooklyn, Xochitl graduated from Brown University with a degree in Fine Art and Art History before working as the Director of Events for the International Clio Awards for Advertising. In 2003 she co-founded Always a Bridesmaid Experience Design, which has since become known for designing and producing beautifully unique, thoughtful wedding celebrations for couples coast to coast. Xochitl is also the editor of their award-winning blog, Always a Blogsmaid, which offers up no-nonsense advice to brides on wedding-related topics ranging from bridal style to blending faiths.

Resolution:
Last year, I resolved to be more unapologetic about who I am and what makes me happy; looking back, I think I did a pretty good job with that. This year, I want to take it a step further and I’m resolving to interact with others only from a place of good intention. With so many forums to communicate and miscommunicate ourselves and our opinions today, I want to be sure that I’m being more cautious about bringing a positive, helpful attitude to the table and not just noise.

Braised Short Rib Sandwiches

by Xochitl Gonzalez

I don’t have a lot of signature dishes, but one specialty of mine is braised short ribs. It’s a winter staple and my friends will often request it; plus, it’s hearty, which makes for a good meal before a night of revelry!

At a dinner party, I usually serve this same dish over polenta, but for a casual, cocktail-style dinner I’d serve them as sandwiches on ciabatta loaves with microgreens. This is a meal that needs to get started the night before, but it’s well worth the prep! This serves about ten people.

Ingredients:

For the marinade:
1 large onion, sliced
1 carrot
1 celery rib
4 smashed cloves of garlic
4 sprigs of tyme
1 bay leaf
1 bottle of a full bodied red wine (I treat my meat nicely, and like to use Loca Linda)
4 lbs of Beef Short Ribs (fat trimmed)
1/2 cup of sugar

For braising:
1/2 cup of flour, 2 tbsp of Goya Adobo meat seasoning, 2 tsp of black pepper (the Adobo is honestly, the secret ingredient.)
1 medium onion
2 carrots, diced
2 celery ribs, sliced
4 cloves of crushed garlic
2 tbsp tomato paste
2 cups reserved marinade
1 cup beef stock
1 sprig of rosemary
5 sprgis of fresh tyme
1 tbsp butter.

10 Small Ciabatta Rolls
Microgreens

Directions:

1. The night before, place the short ribs in the marinade mixture, cover and place in your fridge.
2. The next day, remove the short ribs from the marinade, pat dry and allow to rest to room temperature on a plate.
3. Strain the marinade and reserve the liquid for braising.
4. Take the flour mixture and dredge the short ribs until lightly coated on all sides.
5. Place onto a hot braising pan or cast iron caldero and brown on all sides.
6. Remove the meat and place the onion, celery carrots and garlic into the pan and brown, stirring constantly until they are a deep wood color.
7. Add tomato paste, and stir for about 3 minutes.
8. Stir in remaining marinade and beef stock.
9. Add ribs back, bone side up.
10. Bring to a boil, then lower heat, skim off any extra fat and allow to simmer for 4-5 hours.
11. Later, the meat will be falling off of the bone.
12. Transfer the short ribs to a bowl and cover until ready to use.
13. You can reheat in oven when you are ready to use.
14. You can either assemble the sandwiches on sliced ciabatta bread with a garnish of microgreens, or you can place the short rib meat onto a platter and assemble a DIY sandwich station on your buffet.