o 1 bundle of Asparagus
o 2 Tbsp. Lemon juice
o 1 Tbsp. Olive Oil
o Pinch of Salt and Pepper
o ¼ cup Pine Nuts
o 1 Tbsp. fresh Parsley, chopped
Wisk together lemon juice, olive oil, pine nuts, salt and pepper. Break off tough ends of the Asparagus. Cover a baking sheet with foil. Place asparagus on the baking sheet and top with the lemon mixture. Bake at 375 F for about 10 min. You still want the asparagus to be crisp. Top with freshly chopped parsley.
o 1.5 inch Striploin or Ribeye steak
o Coarse salt
o Pepper
o Olive oil
Brush the steak on both sides with olive oil. Sprinkle with generous amounts of salt and pepper. Grill on High heat on the BBQ for 3 minutes a side. Remove from the heat and let meat rest under a foil tent on a plate.
Anise Mushrooms
o 2 cups sliced mushrooms (cremini or white button)
o ½ tsp anise seeds
o 3 Tbsp dry Sherry
o 2 Tbsp Whipping Cream
o 1 Tbsp - Fresh chopped Parsley
Slice the mushrooms. Add the mushrooms, anise seeds and sherry to a frying pan and sauté over medium heat for about 3 minutes or until the mushrooms are cooked through. Add the whipping cream and let cook for another 2 minutes. Season with salt and pepper, garnish with fresh parsley. Serve on top of steak.
o 1 cup all purpose flour
o 1 cup all bran cereal
o 1 tsp. baking powder
o 1 tsp. baking soda
o ½ tsp. salt
o 3 Tbsp Cocoa
o ¼ cup butter
o ½ cup sugar
o 2 eggs
o 1 tsp Vanilla
o 1/3 cup buttermilk or (1/3 cup regular milk with 1 tsp. white vinegar)
o 1 ½ cups mashed bananas
o ½ cup chopped pecans
Mix all 6 dry ingredients in a bowl. Make a well in the center.
Cream butter, sugar, eggs and vanilla. Mix in milk, bananas and chopped pecans. Pour wet mixture into the well in the dry mixture. Mix to combine, do not over mix. Spoon into 12 greased muffin tins. Bake at 400 F for 18-23 mins. Cool on wire racks.
o 2 Tbsp. butter
o 1 ½ cups orzo
o 3 cups chicken broth
o ½ cup grated Asiago Cheese
o 1 Tbsp. Basil
o 1 Tbsp. Oregano
o ½ tsp. lemon Zest
o salt & pepper to taste
Melt butter in a large skillet over medium heat. Add orzo and sauté for 2 minutes. Add broth, basil and oregano and bring to a boil. Turn heat down and simmer until orzo is tender and all the liquid has absorbed, about 20 minutes. Mix in Asiago cheese and lemon. Season with salt and pepper.
o 2 chicken breasts – tenders removed
o 1 tomato, sliced in rounds
o red onion – thinly sliced rounds
o Zucchini – sliced length wise
o Brie cheese
o Fresh basil
o Salt
o Pepper
o 1 Tbsp. Olive Oil
o 2 Tbsp. Balsamic vinegar
Salt, pepper and olive oil the chicken.
Brown Chicken on both sides in the frying pan in Frying pan.
Cover a baking dish with foil. Lay down the zucchini. Placed browned chicken breasts on top of the zucchini. Layer the onions, basil and tomatoes on top of the chicken. Top with Brie cheese and Balsamic Vinegar
Bake at 375 for about 10-15 minutes till the chicken is cooked.
mmm…mmm.. CURRY! On Clear-Cut cooking, we want to show you recipes that provide ways to experience flavor, and nothing in this world is more flavorful than curry. On this dish, we will show you how to prepare boneless/skinless chicken into masterpiece that you can use to impress all your dinner guests. You can use this recipe with pretty much any meat you want, but as Clear Cut’s Kirsten Kitelko will emphasize on our online video, chicken is the best at absorbing that rich curry sauce. Enjoy!!
• 2 tbsp vegetable oil
• 1 1/2 lb. boneless/skinless chicken thighs
• 2 cloves minced garlic
• ½ cup chopped white onion
• 2 tsp peeled chopped fresh ginger
• 1 tbsp Thai red curry paste (adjust based on your liking)
• 1 stalk lemongrass, long ends removed
• 2 cups coconut milk
• 2 lime leaves (if you don’t have…just use a little squeeze of fresh lime)
• 1 tbsp sugar
• 3 tbsp fish sauce
• 1 yellow pepper, chopped into 1 inch squares
• ¼ cup chopped fresh cilantro
• ½ cup of Thai basil leaves or reg basil
1 Heat a large skillet over medium high heat and add oil. Season chicken with salt and peppe and sear until browned. Remove from pan.
2 Add garlic, ginger and onion to the same hot pan and sauté until tender, about 2 minutes. Add red curry paste and lemon grass and stir. Add the coconut milk, lime leaves, sugar, fish sauce and 2 tbsp chopped cilantro. Simmer until slightly thickened, about 20 minutes.
3 Place the seared chicken back into the pan with sauce, add chopped peppers and simmer covered on low for about 30 minutes, or till the chicken falls apart. Stir in remaining cilantro and Thai basil leaves and serve with basmati rice.
