Recipe of the Week 2-14-2012

Posted on February 14th, 2012 by host

Surf and Turf Ribeye with Sauteed Mushrooms Ingredients 4 rib eye steaks 3 tbsp. soy sauce 1 tbsp. minced garlic 1 tsp. ground cumin 1/8 tsp. pepper 1/2 c. butter 1 lb. fresh mushrooms, sliced 2 tbsp. white wine Method Season steaks in soy sauce, garlic, cumin and pepper. Set aside. Saute mushrooms in 1/4 Read more

Recipes, What's New | February 14th, 2012

Recipe of the Week 2-7-2012

Posted on February 7th, 2012 by host

Caprese Salad with Italian Pepperonci Sausage Ingredients 3 vine-ripe tomatoes, 1/4-inch thick slices 1 pound fresh mozzarella, 1/4-inch thick slices 20 to 30 leaves (about 1 bunch) fresh basil 1# Cooked Italian Pepperoncini Sausage (Sliced) Extra-virgin olive oil, for drizzling Coarse salt and pepper Method In a large bowl, Combine tomatoes, mozzarella, basil and  sausage Read more

Recipes, What's New | February 7th, 2012

Recipe of the Week 1-30-2012

Posted on January 30th, 2012 by host

Hawaiian Glazed Carrots Ingredients 8 Tbsp Butter ½  cup Brown Sugar 1 cup chopped pineapple 1/4 tsp salt 1 tsp Honey 3 cups cooked carrots Method In saucepan on low heat, melt butter. Stir in all ingredients. Add carrots and cook 5 mins. until glazed well.    Sever and drizzle over with honey. Chicken Cutlet Ingredients Read more

Recipes, What's New | January 30th, 2012

Recipe of the Week 1-24-2012

Posted on January 24th, 2012 by host

Spring / Summer Salad Ingredients 3 Roma Tomatoes(Diced) 2 Cucumbers (Halved / 1/8” slides) 3 Plums (Lg Dice) ½ cup  Gold Raisins 1/3 cup Apple Cider Vinegar ¼ cup Sugar ¼ cup Olive Oil Salt and pepper to taste Method In a lag bowl, Combine all produce together and then adding sugar, olive oil, vinegar  Read more

Recipes, What's New | January 24th, 2012

Recipe of the Week 1-3-2012

Posted on January 3rd, 2012 by host

Chicken Napoleon Ingredients (2 oz) butter 4 Chicken Breast flour salt, pepper 2 onions 1 Chopped Zucchini 2 chicken stock cubes 8 oz   Sliced Mushrooms 2 cup Philly Cooking cream 2 tablespoons chopped parsley Ingredients Melt the butter in a hot pan. Lightly brown the chicken pieces then remove them from the pan. Add peeled Read more

Recipes, What's New | January 3rd, 2012

Recipe of the Week 12-27-2011

Posted on December 27th, 2011 by host

Standing Rib Roast 1 – 4 Bone Approx  8 pound) standing Certified Angus Beef® rib roast 1 cup Cannata’s Signature Rub® Method Preheat oven to 350 degrees F. Allow roast to stand at room temperature for at least 1 hour. Rub roast all over with the Seasoning. Place roast on a rack in a pan Read more

Recipes, What's New | December 27th, 2011

Recipe of the Week 12-20-2011

Posted on December 20th, 2011 by host

Frenched Pork Loin Ingredients 3 lb. frenched rack of pork roast (about 5 ribs) Salt and pepper 1 to 2 cloves minced garlic Olive oil Method Pre Heat oven to 350 degrees. Season all sides thoroughly with salt and pepper. Rub with garlic and oil. Place rack in a shallow baking pan fat side up. Read more

Recipes, What's New | December 20th, 2011

Recipe of the Week 12-13-2011

Posted on December 13th, 2011 by host

Best Choice Spiral Sliced Ham (Fully Cooked) Method Preheat oven to 325 degrees F. Remove packaging; reserve liquid. Place ham cut-side down on large sheet of foil in roasting pan, pour reserved liquid over ham and wrap completely with foil. Warm ham in oven for 10 to 12 minutes per pound. Do not overheat. Steak Read more

Recipes, What's New | December 13th, 2011

Recipe of the Week 12-6-2011

Posted on December 6th, 2011 by host

Creole Redfish with Shrimp and Crab Sauce Ingredients 1/4 cup butter 1 1/2 cups heavy cream 1 teaspoon Creole mustard 8 oz lump crabmeat 8 oz shrimp 1 teaspoon Cajun seasoning salt and pepper to taste 2 pounds Redfish fillets 1 tablespoon olive oil 1 lemon, juiced 1 teaspoon chopped fresh parsley salt and pepper Read more

Recipes, What's New | December 6th, 2011

Recipe of the Week 11-29-2011

Posted on November 29th, 2011 by host

Turkey Pasta Stir Fry Ingredients 12 oz Pasta (Rotini) 1 lg Onion (Chopped) 1 ½ Bell Pepper (Chopped) 1 cup Whole Kernel Corn (Frozen) 3 Tbsp Cilantro (Chopped) 1 Tbsp Garlic (Minced) ½ lb. Butter 1 cup Zucchini (lg dice) 1 lb. Stir Fry Vegetable Blend ½ Jalapeno (chopped fine) 2 Med Tomatoes 2 tbsp Read more

Recipes, What's New | November 29th, 2011