Archive for the 'Rockin’ Recipes' Category

16
Jan
13

Official Opinions: Kale and Avocado Salad

Are you looking for healthy and delicious recipes to help you keep those New Year’s resolutions? Never fear, Peggy, Stitely‘s chef in residence, has a quick and tasty recipe for kale and avocado salad.

Ingredients

  • 2 lbs chopped kale (make sure thick stem is removed and discarded)
  • ½ lb red onion, diced
  • ½ lb red bell pepper, diced
  • 3 avocado
  • 3 oz lemon juice
  • 2 tsp salt
  • ½ tsp black pepper
  • 1 tomato, chopped

Instructions (Approximately 4 servings)

  1. Mash the avocado pulp with the lemon juice, salt and pepper until well-combined and smooth. Alternatively, you can process together in a food processor.
  2. Combine the avocado lemon mixture with the vegetables. It is actually easiest to use your hands to ensure that the kale is well-coated with the avocado dressing.
  3. Taste and adjust seasonings. If you prefer a creamier texture, use more avocado.
12
Dec
12

Official Opinions: The food that smothers you in love

Besides family, friends, music and gifts, one of the most important holiday elements is food. The main meal is what ties everything together as we all smile after a great meal, so here’s a big family favorite with a twist. I come from a mainly Irish/Scottish/German family but we’ve recently added a flair of Maltese culture to the family mix. So break out the fork and knife, here’s how you make a Maltese Lasagna.

Enjoy!
~Cassie J. Stewart~

WARNING: This isn’t your average everyday layer by layer lasagna. Oh no, this is the king of lasagnas. Be prepared to have leftovers. It’s the Maltese way.

Maltese Lasagna

Cheese and meat goodness

Supposedly for a 14″ pan that’s 4″ deep

Ingredients:

Parmesan                                         1 big bottle
Shredded   Mozzarella                   1 pounds
Onions                                              6 big onions
Garlic                                                3 big garlic cloves
Tomatoes                                         8 tomatoes
Paprika                                             small Bottle
Parsley                                              A medium fresh bushel
Salt                                                    small bottle
Pepper                                              small bottle
Nutmeg                                            small bottle
Whole milk                                      1  gallon
Flower                                              1 pound, all purpose flower
Butter                                               1 medium sized container-  spreadable
Ground meat- chicken or beef    1 or 2 pounds
Barilla lasagna (pre-boiled)        5 boxes
Canned tomato sauce                   1 big can
Foil                                                   1 box

Directions:
Step 1:
Peal and slice all the onions, tomatoes, parsley and garlic!

Step 2:
(A) Using a deep pot,  put some olive oil or butter with the onions and garlic . Let the onions and garlic cook until they are adequately done. Make sure you stir regularly (but not too much) to prevent the onions from sticking to the bottom of the pan.

(B) In another pot put the ground beef or chicken (Your choice) and cook until it is adequately done.  Remember to stir but don’t over stir.

Step 3:
(A) When the onions and the garlic are ready, add the tomatoes, tomato sauce (not too much sauce, remember the fresh tomatoes have already added some sauce) and the cooked beef/chicken to the deep pot with onions and stir!

(B) Add paprika, parsley (fresh), dashes of salt & pepper and continue stirring.

(C) put the flame on low and let it simmer while you start working on the white sauce. (remember to stir regularly to prevent it from burning)

Step 4:
(A) Put all the milk in a deep pot and  get a whisk.

(B) Put the flame on low/medium and continuously stir without stopping until the milk is hot. (do not stop stirring)

(C) turn the flame off  for the red sauce and let it sit for a while.

(D). When the milk is relatively hot, slowly start adding a spoon of flour at a time and stir.  Every time you add a spoon of flour make sure you  stir until it dissolves before you add another one.

(E) When milk starts to feel adequately thick, stop adding flour.

Remember! Don’t add to much flour!

(F) Add some nutmeg to the mix (not too much). Then turn off the flame and keep stirring for 5 to 10 minutes until  it starts to thicken. Let it simmer with the flame off.

Step 5
(A) Lather the pans you are going to use with butter, don’t be shy about it.

(B) Put the red sauce, white sauce, Parmesan and mozzarella next to the buttered pans in preparation.

(C) Pre-heat the oven at 450

Step 6
The Layering process:

(1) Lasagna sheet
(2) red sauce
(3) white sauce
(4) mozzarella
(5) Parmesan

Repeat until you reach the top of the pan, make sure the  very top is the  mozzarella and Parmesan cheese, not the lasagna sheet.

Also, do not overflow the dish. It is better to put one layer less, that way it will not over flow in the oven.

Step 7
When you are done layering, place a piece of foil on the dish and place it in the oven. Check it every 15 minutes. You will know it is ready by taking a butter knife and putting it through the layers. If it goes through without any pressure then the lasagna is ready.

Remove the foil and put the the flame on broiler. Let the top burn a little, not too much then take out of the oven and let it cool down.

Serve with family and friends, and you probably will still have enough leftovers for 2-3 more nights.

07
Nov
12

Official opinions: Carly’s cup of cheer

Now that the weather’s getting colder, it’s time to break out the handschuhe und wintermaentel! For my fellow Germans getting ready to hunker down for the winter (and anyone else looking for a cozy cure to the winter blues!), you’ll no doubt enjoy this delicious homemade brew of traditional German mulled wine,. Take in the smell of simmering spices, snuggle up with a blanket and good friends, put on some fantastic music and sip away.

Gerne trinken!

-Carly

Traditional Mulled Wine (Gluehwein)

Ingredients:

  • 1 Bottle of dry red wine
  • 6 cinnamon sticks
  • 10 whole cloves
  • 4 Anis, whole
  • 1 Tablespoon ground nutmeg
  • 3 Tablespoons sugar
  • 1 lemon, sliced
  • 3 oranges, sliced

Preparation:
• Pour the red wine into a large pot over low heat (make sure not to boil the wine!)
• When the wine begins to warm, add cinnamon sticks, cloves, anis, nutmeg, and sugar
• Heat thoroughly, then add the sliced lemon and oranges
• Simmer the mixture for 45 minutes over low heat (again making sure not to boil the wine)
• Do a quick taste-test and add more sugar as needed
• Strain and serve warm in a mug garnished with orange slices, a cinnamon stick, or a couple of anis floating on top of the wine

Feel free to experiment with the amount of spices, or for you brave souls out there add a cup of brandy before simmering!

03
Oct
12

Official Opinions: Chicken never looked so good

Stitely is moving into those hearty fall dishes as the leaves begin to change and it gets colder in Chicago. Peggy’s chicken marsuvio is the perfect dish to have on an autumn night! Sit down and relax to this dish that will bring some warmth to your house.

Ingredients

Compliments to our very own Chef Peggy

  • 4 boneless chicken breasts
  • 1/2 c. flour
  • 1/8 c. paprika
  • 3 cloves garlic
  • 1 lb. mushrooms
  • 1/2 c. white wine
  • 1/4 c. marsala wine
  • 1/2 c. chicken broth
  • salt
  • pepper
  • 3 T olive oil
  • 1 lb. spinach
  • 1/4 red onion, chopped
  • 1 lb. rotini pasta
  • parmesan cheese

Directions

1. Quarter the mushrooms and slice garlic cloves.
2. Saute mushrooms and garlic over low heat in1 T olive oil until garlic is soft and mushrooms are not quite soft then remove mushrooms and garlic from pan
3. Combine flour, paprika, salt and pepper to taste then Dredge chicken in mixture of flour, paprika, salt and pepper
4. Heat remaining 1-2 T oil to medium high
7. Brown chicken until golden and crispy on both sides – but is not cooked through
8. Return mushrooms and garlic to pan with chicken and add broth and wine
9. Bake at 375 degrees for about 40 minutes or until internal temp of the chicken reaches 165 degrees.  Remove chicken from pan.  Reserve sauce.
10. When chicken is almost done, cook pasta according to package directions.
11. Saute spinach and red onion in about 1/2 T olive oil until wilted but spinach is still bright green

To serve

Put 1/2 c. pasta on plate, top with wilted spinach and 1 chicken breast, spooning sauce and mushrooms over the top
Sprinkle with parmesan cheese if desired.

05
Sep
12

Official opinions: Chill out with your grill out

Stitely salesperson Paige’s grilled lemon chicken is a perfect transitional treat as the BBQ season comes to a close and we start preparing hearty fall dishes. Add some fresh veggies and a festive cocktail, and enjoy these last days of summer on a beautiful patio!

Photo from allrecipes.com

Ingredients:
1/3 cup lemon juice
1/4 cup olive oil
1 tablespoon Dijon mustard
2 large cloves garlic, finely chopped
2 tablespoons finely chopped red bell pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves

Directions:
1. In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
2. Preheat grill for high heat.
3. Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

08
Aug
12

Official Opinion: Peggy’s Perfect Potato Salad

Stitely is continuing its recipe series with more dishes great for a summer picnic or BBQ. Peggy’s grilled potato salad is the perfect compliment to Shana’s barbecue tofu sammich. This recipe has got us saying, “Mmm, Mmm, Mmm!”

Ingredients

2 pounds Yukon gold potatoes
2 tablespoons canola oil, plus more for grill
2 teaspoons smoked paprika
Kosher salt and fresh cracked black pepper
1 cup small diced celery
1/2 small red onion, finely diced
1 tablespoon minced fresh cilantro
1/2 cup Greek yogurt
1/2 cup mayonnaise (I use low fat)
1 teaspoon yellow mustard
2 teaspoons chopped capers
1/2 lemon, juiced
2 tablespoons chopped chives
1/2 cup chopped kalamata olives

Directions

  1. Preheat a grill to medium heat. Oil the grill grates well or the potatoes will stick.
  2. Slice the potatoes lengthwise into 3/4-inch thick slices. Place the potatoes in a bowl and add the oil, paprika and season with 2 teaspoons  salt and 2 teaspoons pepper. Toss to coat.
  3. Place the potatoes on the grill and cook until slightly puffed and nicely golden brown on both sides, 20 to 30 minutes, turning 90 degrees after 5 minutes and flipping and repeating on the other side. Remove and allow to cool completely. Dice into 3/4 to 1-inch pieces.
  4. In a large glass bowl, add the diced potatoes, celery, red onions, cilantro and olives.
  5. In a medium glass bowl, add the yogurt, mayonnaise, mustard, 1 teaspoon salt, 2 teaspoons pepper, capers and lemon juice. Adjust the salt, as needed.
  6. Fold the mayonnaise mixture into the potato mixture, cover and refrigerate for 20 to 30 minutes. Stir in the chives and adjust seasoning as needed.

***Thanks Peggy!***

18
Jul
12

Official Opinion: a Terrific Tofu BBQ Summer Sammich!

Despite this blazing heat the Stitely staff is ready to get our barbecuing on, and we’re adding this rockin’ recipe to the grill! Thanks to Shana (Stitely’s Meeting Outreach Coordinator) for this simple and ooberlicious sandwich, or as we like to call it, a sammich!

Shana’s Tofu BBQ Summer Sammich

Ingredients:

  • Organic Millet Bread
  • Annie’s BBQ Sauce (Maple Flavor)
  • 1 lb of extra firm organic Tofu
  • safflower or canola oil
  • low sodium tamari
  • diced fresh garlic
  • red/black ground peppercorn
  • mixed sprouts
Puttin’ It Together:
  • Marinate Tofu in low sodium tamari (for a smoother, more balanced, and complex flavor than soy sauce) and add diced garlic and red/ black ground peppercorn
  • Cut the tofu into cubes and sautee in safflower or canola oil for 5-6 min.
  • Put into a bowl and mix in Annie’s Maple BBQ sauce and mixed sprouts
  • Open face two bread slices and gently put on the grill until a nice toasted texture
  • Spoon the tofu mixture onto the open faced bread and enjoy!

Now just add a side of juicy pickles, baked beans, and grandma’s potato salad. Don’t forget a tall glass of iced lemonade and a hammock cause you’re going to need it after this meal. Stay cool!




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