Miranda, Claire and Tori Group Presentation

Miranda, Claire and Tori served: Cheese Bread and a Caesar Salad for the appetizer,  Roy Rogers was the beverage, Chicken Alfredo for the main dish and White Chocolate Cheesecake for the dessert.

Nicci, Stepanie & Jennifer Group Presentation

Nicci, Stephanie and Jennifer served: Teddy Grahams with Key Lime Dip as the appetizer, Shirley Temples for the beverage, Chicken Enchiladas for the main dish and Fried Ice Cream for dessert.

Chicken Satay with Veggies - Roberto & Jennifer

Ingredients:
Marinade:
1 T. milk
1 T. brown sugar
2 T. soy sauce
2 cloves garlic, chopped
1 t. cumin
1 lemon, juiced

Sauce:
1/4 c. peanut butter
1 lemon, juiced
1/4 t. red pepper flakes
1 T. hot curry paste
3 T. soy sauce
1 T. milk
1/2 c. water

Vegetables & Chicken:
16 oz. chicken breast, diced into 3/4 inch cubes
1 T. peanut oil
2 c. carrots, shredded
1 onion, sliced
1 c. mushrooms, sliced
1 c. broccoli florets
1 c. sugar snap peas
1 red bell pepper, sliced

Directions:
Prepare marinade by placing all ingredients in a glass dish. Toss diced chicken into the dish and coat in the marinade. Refrigerate for at least 30 minutes or overnight. Prepare the sauce by combining all ingredients into a small saucepan. Start with 1/2 cup of warm water and add more if mixture seems thick. Place on the stove over low heat to warm. Remove the chicken from the refrigerator and stir fry in 1 T. of peanut oil in a wok or flat bottomed pan. Stir fry over high heat until meat is completely cooked, remove from pan and reserve. While wok or flat bottomed pan is still hot, add onions and carrots. Stir fry for 2-3 minutes. Add mushrooms, broccoli, snap peas, pepper. Continue to stir fry for 3-4 minutes. Add chicken back into the wok along with the sauce. Heat mixture for 1-2 minutes or until the chicken is hot.

Chip Dip (Goop) - Tori & Brittany

Ingredients:
1 c. heavy whipping cream
1 block velveeta cheese
2 lbs. ground beef
16 oz. salsa
1/2 can chili w/o beans
Tortilla chips

Directions:
1. Cook the ground beef, drain grease.
2. Melt the cheese with the beef.
3. Add salsa, chili and mix thoroughly.
4. Add whipping cream.

Serve with tortilla chips.

Pasta with Garlic & Oil - Tori, Miranda & Claire

Ingredients:
1 pound pasta
salt
1/2 c. extra virgin olive oil
4-6 garlic cloves, peeled & chopped
1/2 c. chopped fresh parsley
freshly ground pepper

Directions:
1. While the pasta is cooking, heat the oil and garlic over medium heat in a heavy saucepan until the garlic begins to turn pale gold.
2. Remove the pan from the heat and add 3/4 of the parsley. Salt and pepper to taste
3. Drain the pasta and combine with the sauce in a separate bowl and toss until all the spaghetti is coated.

Lemon Pepper Chicken with Parmesan Potatoes - Stephanie & Nicci

Ingredients:
For Chicken:
10 t. butter
1 t. ground black pepper, divided
5 skinless, boneless chicken breast half
5 T. fresh lemon juice

For Potatoes:
1 stick butter
5 potatotes
1 bag parmesan cheese
salt and pepper to taste

Directions:
1. Melt butter in a small skillet. Pepper the skillet with 1/2 t. of the pepper, then lay the chicken breasts onto the pepper. Squeeze 2 1/2 fresh lemon juice onto the chicken, then season with the remaining pepper.
2. Saute chicken breasts for about 5-7 minutes, then turn to the other side, squeeze rest of the lemon juice onto the other side and saute for another 5-7 minutes (or until chicken is cooked through and juices run clear).
3. While doing step 2, cut potatoes and put them in the microwave for 15-20 minutes, or until soft.
      a. Marinate in butter, salt, and pepper until coated.
      b. Toss in parmesan cheese and add to sprayed pan.

Melted Snowmen Oreo Balls - Nicci & Jennifer

Ingredients:
1 (8oz) package cream cheese, softened
51 OREO Cookies
16 oz. white chocolate, melted
2-3 decorating gels

Directions:
1. Mix cream cheese and 36 OREO crushed cookie until well blended.
2. Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate.
3. Place remaining cookies on waxed paper-covered rimmed baking sheet and place chocolate balls on cookies. Tap cookies on baking sheet several times to allow excess chocolate to pool onto tops of cookies. Decorate with gels to resemble snowmen.
4. Refrigerate 1 hour or until firm.

Monkey Bread - Stephanie & Roberto

Ingredients:
1/2 c. butter
3 cans buttermilk biscuits
1 c. brown sugar
1 c. white sugar
2 t. cinnamon

Directions:
1. Melt 2 sticks of butter.
2. Cut up 3 cans of biscuits into small pieces.
3. Mix brown sugar and white sugar together, set aside.
4. Dip biscuits into butter, then in sugar mixture and place in greased muffin tins up to half full. DO NOT pack.
5. Bake until golden brown and almost caramelized. 350º in a greased bundt pan for 30-35 minutes.

Lemon Chicken - Roan & Seth

Ingredients:

4 skinned and boned chicken breasts

1 t. salt

½ t. pepper

1/3 c. flour

4 T butter, divided

2 T. olive oil, divided

¼ c. chicken broth

¼ c. lemon juice

 8 lemon slices

¼ c. chopped fresh flat-leaf parsley

Garnish: lemon slices

Directions:

1.     Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to ¼ inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.

2.     Melt 1 T. butter with  T. olive oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 T. butter and remaining olive oil and chicken.

3.     Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.

4.     Remove skillet from heat; add parsley and remaining 2 T butter, and stir until butter melts. Pour sauce over chicken. Serve immediately.

Apple & Cherry Danish - Stephanie, Jennifer, Tori

Ingredients:

2 c. butter, softened

2/3 c. flour

2 ½ c. milk

½ c. white sugar

2 T. salt

4 ½ t. active dry yeast

8 c. flour

2 eggs

1 t. lemon extract

1 t. almond extract

Directions:

1.     In a medium bowl, cream together the butter and 2/3 c. flour. Divided into 2 equal parts, and roll each half between 2 piece of waxed paper into a 6 X 12 inch sheet. Refrigerate.

2.     In a large bowl, mix together the dry yeast and 3 c. of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 º or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extract. Stir for 3 minutes. Knead in the reaming flour ½ c. at a time until the dough is firm and pliable. Set aside to rest until double in size.

3.     Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20 X 12  inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.

4.     Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.

5.     To make danishes, roll the dough out to ¼ inch thickness. The dough can be cut into squares, with a filling place in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet and let rise until double. Preheat the over to 450º. Danishes can be brushed with egg white for a shiny finish.

6.     Bake for 8-10 minutes in the preheated oven or until the bottoms are golden brown.

Soba Bowls w/Tea Poached Salmon - Roberto & Nicci

Ingredients:

1 lb. skin-on salmon fillet

3 T. toasted sesame oil

2 T. tahini

2 T. honey

1 lime, juiced and zested

3 T. soy sauce

2 inch piece of fresh ginger, peeled and finely grated

1 bunch broccoli

2 T. extra virgin olive oil

1 clove of garlic, minced

sea salt, to taste

1 T. black peppercorns

3 bags green tea

½ c. mirin

1 pkg. soba noodles

4 green onions, thinly sliced

½ c. roughly chopped cilantro

¼ c. sesame seeds

Directions:

1.     Preheat over to 425º

2.     Whisk together the sesame oil, tahini, honey, lime juice, lime zest, and ginger in a small bowl, until you have a smooth sauce.

3.     Trim the broccoli, cutting the bunch into bite-sized florets. Throw out any large, woodsy stalks. Toss the broccoli, garlic, olive oil and salt in a bowl. Transfer broccoli to a rimmed baking sheet and roast for 15 minutes.

4.     Add 1 cup water to a medium saucepan and bring to a gentle simmer. Turn the heat down to low. Add the teabags and peppercorns. Once the water has been infused  with the tea (about 3 minutes) remove the tea bags and add the mirin to the poaching liquid.

5.     Slip the salmon, skin side down, into the poaching liquid. Cover the saucepan and cook the salmon for about 8-10 minutes, or until it is just barely cooked through.

6.     Transfer the salmon to a plate and use a fork to flake it into bite-sized pieces. Keep warm while you prepare the soba noodles.

7.     Bring a large pot of salted water to a boil. Add soba noodles and cook according to the package instructions (about 6 minutes). Drain noodles and add them to a large bowl.

8.     Add broccoli, green onion and about half of the cilantro to the noodles and toss. Pour in the dressing and toss to coat.

9.     Divide noodles among bowls, top with salmon, sprinkle with cilantro and sesame seeds. Serve warm.

Chicken Alfredo Pizza - Spencer, Claire & Miranda

Ingredients:

Pizza Dough:

½ c. warm water

1 t. sugar

3 t. yeast

2 T canola oil

1 dash salt

¾ c. flour

½ c. whole wheat flour

2 T. ground flax seeds

Alfredo Sauce:

3 T margaine

3 T. flour

1 t. crushed garlic

¾ c. milk

1 dash cayenne pepper

½ t. cumin

1 t. onion powder

½ t. pepper

1 dash salt

Pizza Toppings:

1 cup cooked chicken

4 diced mushrooms

1 diced sweet onion

¼ diced green peppers

¼ diced red peppers

½ c. diced pineapple (optional)

1 c. grated mozzarella cheese

1 c. grated cheddar cheese

Directions:

1.     Preheat oven to 425º

2.      Pizza Dough First Step: Dissolve sugar in warm water and sprinkle yeast over top; set aside for 10 minutes.

3.     Alfredo Sauce: Melt margarine in a saucepan and add crushed garlic. Stir in milk, starting with a little to make certain there are no lumps, and then add the remainder. Stir until it begins to thicken and then add the cayenne pepper, cumin, onion powder and salt and pepper. Remove from heat; set aside.

4.     Pizza Dough Second Step: Stir in salt and oil to yeast mixture. Stir in ¾ cup flour, and then stir in ½ cup of whole wheat flour and ground flax seed and work into a ball. If the dough feels sticky, add a small amount of white flour; set aside.

5.     Toppings Step One: Saute vegetables and diced cooked chicken in 1 t. canola oil.

6.     Pizza Dough Third Step: Spray with cooking spray and coat with 1-2 t. oil. With palm of hand, work pizza dough to cover pizza pan and about ½ inch beyond the pan.

7.     Toppings Step Two: Pour thicken sauce over dough, then sautéed vegetables and chicken. Add pineapple. Turn the outer edge of the pizza dough over the toppings )about ½ to 1 inch over). This will prevent the sauce from spilling into the oven and also will give the dough a stuffed effect. Mix the grated cheeses and put on top.

8.     Put in oven and immediately turn down the temperature to 400º.

9.     Bake for 15 minutes, and then if you are able, remove pizza from pan and continue to cook for 10 minutes. Remove pizza from oven and let stand for 5 minute