Features

Muddy Rudder’s Mixed Berry Cobbler

Updated 11 months ago

Ingredients:

24oz Mixed berries

2 cupssugar

1/4 cup cornstarch

2 oranges zest

2 lemons zest

1/4 teaspoon nutmeg

1 pkg biscuit mix.

Mix berries, sugar, cornstarch, nutmeg and zest in a bowl. Mix bisquit mix according to directions except add 2tablespoons vanilla and 1/4 cupsugar. Put berry mixture in small ramekins. You could also use a large baking dish. Top with biscuit mix and bake at 350 degrees until liquid starts to bubble. Approximately 20 minutes.

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Muddy Rudder’s Grilled Turkey Breast with Adobo Sauce

Updated 11 months ago

Ingredients:

4- 6oz Turkey breast cutlets

1 can Adobo sauce (pureed)

4- 4oz portions of Mashed potatoes

4- 6oz Portions of vegetable

Directions:

Marinate Turkey Breast at least 3oz with adobo sauce.

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Muddy Rudder’s Grilled Tuna with Warm Noodle Salad

Updated 11 months ago

Ingredients:

4-8oz Tuna steaks

28oz cooked soba noodles

6oz szechuan sauce

4oz Zucchini (julienne)

4oz Summer squash (julienne)

4oz Carrots (julienne)

4oz Red pepper (julienne)

4oz Wakkami Seaweed Salad

4oz Papaya puree

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Muddy Rudder’s Grilled Raspberry Chicken With Warm Goat Cheese Salad

Updated 11 months ago

Ingredients:

8oz Pecans chopped

12oz Goat Cheese separate into 1oz pieces

4 Chicken Breast

8oz Raspberry dressing

2 Pears cut in 1/8 pieces

8 Strawberries quartered

16oz spring mix

Marinate chicken breast in raspberry dressing for at least 3 hours.

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UTC’s Sweet Potato Ravioli with Sage, Walnuts and Brown Butter

Updated 11 months ago

Ingredients:

1T oil

C chopped onion

1t chopped garlic

2 C mashed sweet potato

salt and pepper to taste

1 12 oz package Wonton wrappers

12 sage leaves

C walnuts

Butter

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UTC’s Molten Chocolate Cakes

Updated 11 months ago

Ingredients:

2 cups flour

2 cups sugar

1 cup baking cocoa

2 teaspoons baking soda

1 teaspoon salt

10 tablespoons oil

2 beaten eggs

1 teaspoon vanilla

2 cups hot (not boiling) water

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United Technologies Center’s Fried Chicken With Pecan Sage Butter

Updated 11 months ago

Ingredients:

6 Chicken breast trimmed and pounded

Breading flour ( recipe follows )

2 C milk

Juice of lemon

Oil for frying

Butter recipe:

1 C butter

roasted chopped Pecans

2 T chopped sage

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Bear Stearns

Updated 11 months ago

Is Bear Stearns a bank

What Happened at Bear Stearns

Why in this in the news

One reporter explained that Bear Stearns couldn’t fill out the Federal reserve paperwork fast enough to get the loan directly from the Fed and had to call upon JP Morgan Chase for more instant cash. The rumors of the Bear Stearns problem started to cause serious concerns, even a bit of panic. Panic is the enemy of rational markets. Not understanding the extent of potential financial trouble was the reason Bear Stearns was in the news.

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United Technology Center’s Potato Leek Soup

Updated 11 months ago

Ingredients:2 T. Butter C. Onions (small dice)2 C. Leeks sliced and washed2 C. Peeled diced red potatoes1 t. Chopped garlic1 quart chicken stock C Heavy CreamSalt and pepper to tasteMelt the butter in a 3 quart saucepan on low heat. Add diced onions and cook 5-6 minutes until onions become translucent. Add the slice leeks and continue to cook for 3-4 more minutes. Add the garlic and cook only about 30 seconds to cook out the rawness of the garlic. Add the Diced potatoes and the chicken stock, let simmer for about 30 minutes or until the potatoes are tender. Once the potatos are tender, place all of the ingredients in a blender and pulse until velvety smooth. Return to the same pot, add the heavy cream and reheat to desired temperature. Also at this point the soup can be chilled and served cold as the French version Vicheysoise, garnish with chopped scallions.Serves 6 as a starter course, 3-4 as a dinner.

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JB Parkers’ Macadamia Nut Crusted Salmon with Sweet Potato Lobster Pancakes & Creamed Spinach

Updated 11 months ago

Macadamia Nut Crusted Salmon

Oil 2-4 oz

Salmon Fillet 6 to 8 oz

Macadamia Nuts 4 oz

Seasoned Bread Crumbs 4 oz

Flour 4 oz

Egg 2 ea

Milk 1 cup

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JB Parkers’ Seafood Gran Marnier

Updated 11 months ago

Ingredients:

Jumbo Shrimp 8 ea

Dry Sea Scallops 8 oz

Lobster Meat 4 oz

Oil 1 oz

Minced Garlic oz

Chopped Shallots 1 oz

Diced Bacon 1 oz

Julienne of Roasted Red Peppers 1 oz

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JB Parkers’ Grilled Cuban Style Panini

Updated 11 months ago

Roasted Pork Loin 6-1 oz slices

Baked Black Forest Ham 4- 1 oz slices

Swiss Cheese 2- 1 oz slices

Dill Pickle 2 oz

Cream Cheese 2 oz

Whole Grain Mustard as needed

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JB Parkers’ French Toast Stuffed Panini

Updated 11 months ago

For 2 servings

Butter as needed

Vegetable Oil as needed

French Toast Batter:

Large Eggs 3 ea

Milk 10 oz

Vanilla Extract to taste

Cinnamon to taste

Salt Lightly, to taste

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Cheryl Wixson’s Potato & Sausage Salad

Updated 11 months ago

Ingredients:

4 1lb. pieces firmly packed pork sausage

10 pounds new red potatoes

4 tablespoons coarse sea salt

1 cup dry white wine

4 tablespoons white wine vinegar

8 shallots

1/2 cup Dijon style mustard

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Cheryl Wixson’s White Bean and Cheddar Soup

Updated 11 months ago

Ingredients:3 cups chicken or vegetable stock1 pound broccoli, chopped (about 6 cups) (may use other vegetables instead)1 can cannellini beans , drained and rinsed (1 cups beans)Sea salt and fresh pepper to taste1 cup grated cheddar cheeseIn a heavy soup pot, cook the vegetables in the stock until tender. Add the beans and cook until the beans are hot and tender. Stir in the cheddar cheese. In the bowl of your food processor fitted with a stainless steel blade or in the blender, puree the soup in small batches until it is smooth. Season to taste with sea salt and fresh pepper. Serve in heated soup plates.Makes six servings.Nutritional analysis per serving: 172 calories, 13 grams protein, 17 grams carbohydrates, 7 grams fat (0 grams trans fat), 422 mg. sodium, 5 grams fiber.Cheryl Wixsons Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment. For more information, visit our website at:www.cherylwixsonskitchen.org

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Cheryl Wixson’s Cheesecake Brownies

Updated 11 months ago

CHEESECAKE LAYER:

4 ounces Neufchatel (reduced fat cream cheese)

cup sugar

1 egg

1 tablespoon flour

1 tablespoon yogurt

teaspoon vanilla extract

BROWNIE LAYER:

2/3 cup whole meal flour (available in Health Food stores, or use whole wheat)

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Cheryl Wixson’s Warm Red Cabbage Salad

Updated 11 months ago

Ingredients: 1 tablespoon olive oil 2 cups thinly sliced red cabbage (about 6oz.) teaspoon caraway seeds sea salt and fresh pepper cup finely minced onion 1 Maine winter apple, unpeeled, cored and cut into matchsticks 1 tablespoon fruit vinegar (raspberry or blueberry work well) teaspoon Raye’s mustard 1 tablespoon chopped, walnuts, toasted Directions: In a large saut pan over medium heat, heat the olive oil. Stir in the onions and cook until they just start to soften. Add the caraway seeds and cabbage. Season with salt. Cooking, stirring until the cabbage is wilted and tender, about 5-10 minutes. Remove the pan from heat. Stir in the apple, mustard, and fruit vinegar. Season to taste with sea salt and fresh pepper. Spoon into a serving bowl and sprinkle with toasted walnuts. Makes four servings. Nutritional Analysis per serving: 81 calories, 1.2 grams protein, 10 grams carbohydrates, 4.7 grams of fat (0 grams trans fat), 71 mg sodium, 2 grams fiber. Nutritional bonus: 20% RDA vitmain K and 37% RDA vitamin C. * Chef Cheryl’s notes: walnuts may be toasted in a 350 oven on a cookie sheet until fragrant, about 5-7 minutes. Or you may toast them in a toaster oven… be careful not to burn them! Raye’s mustard made in Eastport, Maine is a great, local kitchen staple. Cheryl Wixson’s Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment. For more recipes and cooking classes, visit our website at www.cherylwixsonskitchen.org

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Susan Faloon’s Mainley Blue Meatballs

Updated 11 months ago

Ingredients

Caramelized blueberry onions:

1 large onion

1-tablespoon butter

1-tablespoon vegetable oil

1-tablespoon light brown sugar

cup blueberries

Meatballs:

1- pounds ground chuck

2 tablespoons red onion

cup pureed blueberries

cup dry bread crumbs

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Susan Faloon’s Baked Jarlsberg

Updated 11 months ago

Ingredients:

pound wedge jarlsberg cheese

1 pint heavy cream

3 tablespoons unsalted butter

1 med onion

3 tbs. dry vermouth (make martinis and drink the rest!!)

1 tbs. dry mustard

1 teaspoon nutmeg

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Susan Faloon’s Spiced Rubbed Mini Pork Burgers with Wasabi-Cranberry Mayo and Dried Cranberry, Zucchini, and Corn Salsa

Updated 11 months ago

Mayo:

Combine cup mayonnaise

cup whole-berry cranberry sauce

2-3 Tbs. wasabi sauce

Salsa:

Combine 1 small zucchini

1 ear fresh corn, cut off cob

cup chopped dried cranberries

2 Tbs. red onion

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