Pesto Stuffed Mushrooms

  • 24oz Cream Cheese, softened
  • 1 egg
  • 2 cups Breadcrumbs
  • 1 cup fresh pesto
  • 1t chopped garlic
  • salt and pepper to taste
  • 100 medium button mushrooms, with stem removed
  • Preheat oven to 325F.
  • Combine cream cheese, egg, breadcrumbs, pesto, garlic, and salt and pepper in mixing bowl.
  • Fill mushroom caps with pesto stuffing using a small spoon.
  • Bake at 325F for 20-30 minutes; until mushrooms become tender.

Recipe yields approximately 100 mushrooms but will vary based on size of mushroom and how full you fill them with the stuffing. We have served these as an appetizer with various grains or cold grain salads.

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Fresh Salsa

  • 3 pounds fresh tomatoes, diced medium
  • 3 to 4 (or more) fresh jalapenos, diced fine
  • 1 large yellow onion, diced small
  • 1 bunch fresh cilantro, chopped
  • 2 T fresh-chopped garlic
  • 3 fresh limes, juiced
  • ground cumin, salt and pepper to taste
  • Mix all ingredients together.
  • Refrigerate salsa for several hours.

Recipe yields about 3quarts. Of course this recipe works best with the freshest (preferably home grown) tomatoes you can find.

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Crisp Meringue Rings

  • 3oz egg whites
  • 6oz granulated sugar
  • Fill medium size sauce pot 1/4 of the way with water and bring to boil.
  • While water is heating, measure & combine the egg white & sugar in a stainless steel bowl that will fit over the top of the sauce pot.
  • Once water is boiling, remove from heat.
  • Place bowl with meringue mix over pot and whisk continuously until sugar is dissolved.
  • Temperature should reach 120F or until just warm to the touch.
  • Transfer mixture to an electric mixer and beat on high speed until stiff peaks form.
  • Mixture is now ready to be piped or shaped into the desired form.
  • We usually use a piping bag and star tip, piping into rings with no bottom on a parchment lined baking sheet.
  • Once meringues are piped out, place baking sheet in warm oven (150F-200F) for 1 to 2 hours or until they have dried and are easily removed from baking sheet.
  • We usually make a filling for these meringues using fresh berries, whipped cream and a berry sauce, but this is where you can get creative.

Makes approximately 20 4" rings.

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Pine Nut Encrusted Boursin Stuffed Chicken (with video)

  • 4-5 oz boneless, skinless chicken breast
  • 1 wheel boursin cheese
  • 1/2 cup flour, all purpose
  • 1/3 cup heavy cream
  • 2 cups bread crumbs
  • 1/4 cup pine nuts, finely chopped
  • 3T olive oil, extra virgin for best flavor - or butter
  • 1T chopped fresh herbs
  • salt, pepper and granulated garlic to taste
  • Lay chicken breast between 2 sheets of plastic wrap on a flat surface.
  • Pound breasts with mallet or saute pan until thin but without tearing holes.
  • Divide wheel of boursin cheese between the four breasts.
  • Roll chicken breasts one at a time around cheese into a log form.
  • Place pan in refrigerator for 1/2 hour.
  • While chicken is chilling, prepare the other ingredients in three separate bowls - flour, salt & pepper to taste; egg & heavy cream combined well; breadcrumbs, pine nuts, olive oil, herbs, salt, pepper & granulated garlic.
  • Prepare baking sheet and spray with non-stick coating.
  • Remove chicken and begin the breading process.
  • Place one breast at a time in the flour mixture and coat well, shaking off excess.
  • Place breast in the egg mixture and coat well, draining excess.
  • Place breast in breadcrumbs and coat well, closing up the ends and seams.
  • Place breast on baking sheet and repeat with remaining breasts.
  • Bake at 350F for approximate 30 minutes or until golden brown and cheese is trying to escape (internal temperature should read 140F on probe thermometer).
  • May be served with a variety of sauces or none at all (we use a roasted red pepper cream sauce).
  • Makes 4 servings
Video Tutorial

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