October 2011
1 post
Butternut Squash Bisque
This is a great fall recipe…and one we get many compliments on this time of year!
In roasting pan combine Butternut Squash (peeled, seeded, and large diced) with White Onions (large diced). Roast in oven at 350-400 degrees until Squash is 3/4 of the way cooked. (Roughly 20-30 minutes).
Remove from oven and add Maple Syrup, Brown Sugar, Cinnamon, and Nutmeg. Mix thoroughly. Put back in oven...
March 2011
1 post
Grilled Tilapia Fillet with a Fennel & Red Pepper...
Ingredients (Makes 1 serving)
5-7 oz Tilapia Fillet (Boneless and Skinless)
Seasoning of choice (Salt & Pepper with fresh Lemon Juice / Old Bay)
1/2 Tsp Extra Virgin Olive Oil
1 clove Garlic (chopped)
1 bulb Fennel (cored & julienned)
1 white Onion (julienned)
1 Red Bell Pepper (julienned)
2 Scallions (sliced on bias)
1 1/2 oz Anisette Liquor or Sambuca (optional)
To Taste -...
September 2009
2 posts
Parmesan Crusted Chicken with a Sage Lemon Butter...
A River Stone Manor Favorite:
(Makes 4 servings- prep time 1 hour)
Ingredients:
4 – 5 to 6oz Boneless Chicken Breasts (pounded)
Seasoned Flour to Dust Chicken
3 Eggs
3 Lemons (Zest + Juice)
3 cups Japanese Bread Crumbs (Panko)
½ cup Parmesan Cheese
1 Tbs Salt & Pepper
3 Tbs chopped Parsley
½ cup Olive Oil for Sautéing
Procedure:
Combine Eggs, Lemon Zest and juice of 3 Lemons and whisk...
Sage Lemon Butter Sauce
Ingredients:
3 Tbs shallot or sweet onion (minced)
1 Tbs unsalted Butter
½ cup Dry White Wine
½ cup Heavy Cream
½ cup Chicken Broth
3 Tbs Lemon Juice
Pinch of Sugar
2 Tbs chopped Fresh Sage
4 Tbs unsalted Butter (to Finish)
Salt and Pepper
Procedure:
Sauté shallots in 1 Tbs butter over medium heat (2-3minutes). Add wine, lemon juice, and 1 Tbs chopped sage and bring to a boil. Reduce...