Each Friday on Action News at 5:30 p.m. and Mondays at noon, Action News Anchor Kiersten Mathieu (straight from the kitchen at Olum’s) introduces viewers to a chef from the top restaurants around the Southern Tier.

Whether you’re in the mood for classic dinner entrees or taste-bud tempting desserts, this is where you’ll find easy and decadent recipes.

Marinated Vegetables
Lupo's Char Pit, Chef Sam Lupo

Cut up favorite vegetables- we used fresh zucchini, peppers, onions, carrots and snow peas.
Place vegetables in mixing bowl.
Lightly pour in your favorite marinade and mix.
We suggest Lupo's Southwest Grill, Lemon-Garlic or Italian Supreme Marinade.
Marinade for about 2 hours.
Cook in a frying pan or cook in a grill wok for about 10-15 minutes.
Serve with favorite main meal.


Jamacian Grilled Pork Chop with Raspberry Glaze Sauce
Instinct Nightclub and Restaurant, Chef Matt Slattery

1 Chicago Style Pork Chop
Pepper Medley seasoning, Fresh Rosemary, Whole Peppercorns
1 Cup Asst. Fresh Raspberries
1/4 cup brown sugar
1 tablespoon honey
1 cup balsamic vinegar

Preheat skillet with 1 tablespoon of olive oil.
Season both sides of pork chop and place in saute pan or grill top
Cook on Medium-heat for 8-10 minutes per side or internal temperate of 145 degrees.
While that's cooking reduce down 1 cup of balsamic vinegar to syrup consistency.
Also add sauce ingredients to blender- raspberries, honey and brown sugar- puree items together til smooth.
When pork chop is done place raspberry sauce on bottom of plate then pork chop and top with balsamic vinegar reduction.

Donoli's Stuffed Mushroom's
Donoli's Restaurant, Chef Michael Cappelli

1 Whole Tomato
1 Celery Stalk (diced)
1/2 Stick of Butter
1/2 Medium sized Onion (Diced)
1/4 cupt bacon and baked ham
1 Cup of Chedder Cheese
Pinch of salt, pepper, Garlic

Shanghai Shrimp and Scallop
Chef Matt Slattery, Instinct Nightclub and Restaurant in Endicott

2 cups of your favorite rice
5 shrimp peeled and de-vained
5 sea scallops
1/2 cup of white wine
Butter
3/4 cup of Heavy Cream
1 tsp Cayenne Pepper
Fresh Parsley
1 cup julienned tri colored peppers

Start by preparing your rice.
For this dish add your julienned peppers while cooking the rice for a little twist on flavor.

In a saute pan begin by heating it up with your butter, shrimp and scallops.
Once they begin to cook, toss in your cayenne pepper.
If you like it hot, toss in a little more!
Salt and Pepper to taste.
Once the seafood has browned off both sides, de glaze the pan with white wine.
Simmer down for a few minutes and throw in the heavy cream.
Let this reduce down a little until nice and creamy. (This will be the sauce for your dish)
Once the rice is done place in a bed on your plate and spoon your shrimp and scallops over the rice.


Lightly Seasoned Fresh Peppers and Onions
Chef Sam Lupo, Lupo's in Binghamton

2 Peppers
1 Onion
Oil
Black pepper
Garlic Powder
Garlic Salt

- Cut up Peppers and Onions.
- Pour a little oil on cut up peppers and onions
- Season to taste with black pepper, garlic powder, and garlic salt.
- Cook in frying pan or for a delicious treat, cook in a grill wok outdoors. Cooking time is about 10 to 15 minutes.
- Serve with Lupo's Sausage, breast or hamburgers.

* To save time, Lupo also offers a fully prepared "Lightly Seasoned Peppers and Onions" ready to cook for you to enjoy!



Sweet and Sassy Chicken
Chef Ted Felton, Theo's Southern Style Cuisine Restaurant in Johnson City

2 boneless chicken breasts
Olive oil
Any dried herbs and spices
Theo's Sweet and Sassy Sauce

Remove skin and all visible fat from chicken.
Spilt breast in halves and filet each half.
Coat breasts with olive oil and lightly season.
Place on heated grill and cook until done.
Pour Sweet and Sassy sauce in shallow bowl.
Dip cooked chicken breast in sauce.
Place back on grill until sauce browns.


Lupo's Southwest Marinated Shrimp or Bay Scallops
Sam Lupo, Lupo's

Peeled and de-veined shrimp
Bay scallops
Lupo's Southwest Grill Marinade or your favorite marinade

Skewer bay scallops or peeled and de-veined shrimp.
Place in a shallow pan and pour your favorite marinade over the skewers.
Rotate the skewers so all the seafood is covered.
Place in fridge for 45 minutes.
If you don't have the time to refrigerate, take the seafood right to the grill and baste while cooking.
Grill on medium heat for 10 minutes.
Fish will be a white color when finished.
Yum!



Halibut Kabobs
Paul Vansavage, Cookbook Author of Tastes and Tales of New York's Southern Tier

½ Cup Extra Virgin Olive Oil
¼ Cup Fresh Lime Juice
3 Tablespoons Fresh Tarragon, chopped
1 Tablespoon Fresh Oregano, chopped
2 Clove Garlic, minced
2 lbs Halibut Steak, about 1 inch thick

Trim halibut from bone and cut into 1 inch cubes.
Whisk together the marinade ingredients, adding the oil last.
Reserve a portion of the marinade.
Marinade halibut for up to one hour.
Grill until just cooked through, basting with reserved marinade as they cook.
Fire up the grill!


Shepherd's Pie
Chef Matt Kelly from McGirk's Irish Pub in Chenango Bridge

2 lbs. ground beef
1/2 onion minced
2 carrots diced
1/2 cup peas
10 white potatoes peeled
1/4 pound butter
1 cup heavy cream
1 tablesppon white pepper
1 tablespoon salt
1 packet au jus mix
1/2 cup Worchester Sauce
3 oz. tomato paste
2 quarts water
1/2 cup roux (which is four mixed in with melted butter)

Place potatoes in a pot with cold water and salt.
Cook over high heat until potatoes are fork tender.
Preheat oven to 400 degrees.
Place diced carrots in small saucepan with water and boil till fork tender.
In a medium stock pot, brown ground beef with minced onions until done.
Strain grease and set aside.
In a large stock pot, combine water, au jus mix, Worchester sauce and tomato paste.
Bring to a boil, stirring occasionally.
Add roux to thicken to a gravy consistency.
Once sauce is thickened combine carrots, peas and cooked ground beef, minced onion mix.
Stir together.
Turn mixture into a casserole dish.
When potatoes are doen, strain them and then combine them in a mixing bowl with heavy cream, butter, white peper and salt.
With a hand mixer or potatoe masher, mash potatoes until smooth.
With a spatula, spoon mashed potatoes over the top of mixture in casserole dish and smooth it out till it covers the whole dish.
Or in a pastry bag, pipe the mashed potatoes over the mixture in the casserole dish.
Place casserole dish in 400 degree oven and cook until potatoes brown.


Greek Stuffed Portobello Mushroom
Chef Matt Slattery from Instinct Restaurant and Nightclub

1 large portobello mushroom
10-12 ounces baby spinach and basil , washed
1 cup tomatoes, chopped
1/2 cup onion, finely chopped (optional)
1/4 cup Parmesan Cheese, Aged Provolone and Feta
1/4 cup sun dried tomatoes, finely chopped
1/4 cup Artichoke Hearts, Quartered
2 cloves garlic, minced
salt
black pepper
olive oil & Balsamic Vinegar

Add ripe and dried tomatoes, Artichoke Hearts, three blend of cheese, salt, garlic, basil and pepper to mixture in a bowl.
Stir together with Butter and Lemon
Preheat grill or stove.
Remove mushroom stem and cut off black tips.
Brush olive oil on mushroom caps.
Season with additional salt and black pepper.
Place on frying pan and cook over medium heat for 5-6 minutes.
Spoon spinach mixture into mushrooms and bake in oven at 350 for 15 minutes.
Feel free to top your mushroom with remaining cheese.

Sauce
In a small saute pan bring together a 1/4 cup heavy cream, tablespoon of garlic, a pinch of red pepper flakes and a sprinkle of fresh parsley.
Remove mushroom from oven and top with sauce to serve!


Haddock Prosciutto
Chef Michael Cappelli from Donoli's in Apalachin

10 to 12 oz haddock filet
Fresh spinach
Dash of heavy cream
1 tbsp. of butter
3 tbsp. of feta cheese
Prosciutto ham thinly sliced
Salt
Pepper
Garlic
Italian style bread crumbs

In a baking pan, put the butter and heavy cream.
Add the haddock filet.
Place on top the spinach, feta cheese and prosciutto ham.
Top off with Italian style bread crumbs.
Bake at 425 degrees for 15 to 20 minutes.


Crab Dip
Chef Valerie Brucker, The Chestnut Inn

1 pound of jumbo lump crab meat
6 ounces of cream cheese
1 cup of ranch dressing
1 tablespoon of Old Bay seasoning
1 tablespoon of dry mustard
1 tablespoon of chopped parsley
1/2 red pepper, diced

In large mixing bowl, combine all the ingredients except crab meat.
Gently fold in crab meat until incorporated.
Place in a soup cup or other serving bowl and warm in microwave.
Serve with your choie of grilled flatbread, crackers or veggies.

Lemon Crunch Cheesecakes
Chef Marissa, from Girl Scouts of the Indian Hills Council

8 Lemonades Cookies
Melted Butter
1 cup of sugar
Package of cream cheese
1 tablespoon of vanilla extract
1 egg
Chopped apples
Caramel

Pre-heat oven to 350 degrees.
Place foil baking cups into a muffin pan.
Crush 5 Girl Scouts lemonades cookies.
Mix crushed cookies with 4 teaspoons of melted butter.
Spoon crumb mixture into bottom of each foil cup.
In a large mixing bowl combine sugar, cream cheese and vanilla extract.
Blend at medium speed with electric mixer.
Add one egg and blend.
Break up 3 more cookies and stir into mixture.
Spoon mixture into foil cups on top of crust.
Bake for 20 minutes at 350 degrees.
Refrigerate for 2 or more hours.
Before serving, remove foil cups and top with chopped apples.
Drizzle each with caramel topping.

Fields of Green Salad with Creamy Mustard Dressing
Chef Matt Kelly from McGirk's Irish Pub in Chenango Bridge

Dressing Ingredients:

2 cups mayonnaise
1 onion finely minced
1/2 cup vegetable oil
1/2 cup red wine vinegar
1/3 cup sugar
2 tablespoons dijon mustard
1 teaspoon garlic salt
1 teaspoon white pepper

Combine mayo, onion, vegetable oil, red wine vingear, sugar and mustard into a mixer.
Mix well.
Add garlic, salt and pepper.
Cover and refrigerate to serve.

Salad Ingredients:
2 cups mesculin salad
2 cups spinach leaves
2 tomatoes, cut into wedges
1 cucumber sliced
1 green onion sliced
5 mushrooms sliced
1/2 carrot, julienned

Place greens in serving bowl.
Scatter tomatoes and mushrooms over slad.
Place carrots, cucumber and green onion.
Top with croutons.
Drizzle with creamy mustard dressing.


Chocolate Thin Mint Supreme Pizza
Chef Marissa, from Girl Scouts of the Indian Hills Council

1 roll of chocolate chip cookie dough
Thin Mints Cookies
Melted white chocolate

Pre-heat oven to 350 degrees.
Take the cookie dough and spread evenly on bottome of ungreased pan.
Break the Thin Mints in half and then in half again.
Take the Thin Mints and press them into the cookie dough.
Bake for about 18 minutes.
Place the white chocolate into a plastic bag and microwave on medium high for 40 seconds or until melted.
Cut one of the bottom corners off of the bag and drizzle the melted chocolate over the top of the pizza.
Let cool and then cut.
This will taste delicious with vanilla ice cream!


Candied Yams
Chef Ted Felton, Theo's Southern Style Cuisine Restaurant in Johnson City

4 medium sweet potatoes
1/2 cup butter
1/2 cup sugar
1/2 cup water

Peel and cut sweet potoates into 1/4 inch slices.
Add 1/2 cup of water to pan.
Add potatoes, butter and sugar.
Bring to boil and simmer about 8 to 10 minutes or until tender.
This sweet recipe will make you crave for vegetables!


Lemonades Yogurt Parfaits
Chef Marissa, from Girl Scouts of the Indian Hills Council

8 Girl Scout Lemonades cookies
1/4 cup of sweetened dried cranberries
Yogurt
Fresh fruit

Crush cookies by placing them into a plastic bag.
Use a rolling pin to crush the cookies into coarse crumbs.
Mix cranberries with the crushed cookies.
Spoon a layer into a glass or bowl.
Add yogurt.
Top with your favorite fresh fruit: strawberries, grapes, etc.
Then repeat the layers.
Fill to the brim and top off with a whole lemonades cookie.




Penne ala Vodka
Chef Claudio Roma, Pane Vino in Owego

Serves 4
Ingredients:
1 lb penne
3 tbsp extra-virgin olive oil
½ onion, chopped
15 oz. cooked tomato sauce
½ c. vodka
¼ c. heavy cream
Fresh flat-leaf Italian parsley
Romano cheese, salt and pepper to taste

Sauté chopped onions over low flame with oil. Add vodka. Let alcohol burn off. Add tomato sauce, heavy cream, cheese and spices; cook 10 minutes. Meanwhile cook pasta according to package directions. When done, mix together and serve.


Crab Cakes
Chef Michael Cappelli from Donoli's in Apalachin

1/2 pound real crab
4 eggs
2 stalks celery
1/2 medium onion
1 cup flour
1 stick of buttter
1/2 cup of mayonnaise
Salt
Pepper
Garlic

Sautee onions, celery, salt and pepper together.
In a large bowl, put in onion & celery mixture.
Add crab, eggs, flour, butter and mayo.
Fold and incorporate all the ingredients.
Form thin pancakes with the mixture.
Place in a heated frying pan with vegetable oil.
Cook on each side for 3 minutes, or until brown.


Harp Cheddar Bread
Chef Matt Kelly from McGirk's Irish Pub in Chenango Bridge

3 ½ Cups Flour
1 Tsp Salt
1 Tsp Baking Soda
1 ½ Tsp Baking Powder
1 Tsp Black Pepper
2 Tbl Sugar
1 Egg
2 Tbl Vegetable Oil
1 ½ Cups Harp Lager
1 Cup Shredded Cheese

Preheat convection oven to 350 degrees.
Grease and flour one 9” Pan.
Sift together the flour, salt, baking soda, and powder in a mixer.
Add the pepper.
In a bowl, beat together the egg, the sugar, and oil.
Stir the Harp into the egg mixture.
Add the flour mixture and stir just until dry ingredients are moistened.
Fold in the cheese.
Turn into prepared pan.
Bake at 350 degrees for 1 hour or until wooden pick inserted in center
comes out clean.
Cool in pans for 5 minutes, then turn out on a wire rack to cool
completely.
Serve warm or cold.


Cajun Catfish with Rice
Chef Ted Felton, Theo's Southern Style Cuisine Restaurant in Johnson City

4 catfish filets
White or brown rice
Assorted peppers, green, red, yellow or orange
Red or yellow onion
Mushrooms
Cajun seasoning
Garlic powder
Black pepper
Olive oil

Coat pan with olive oil.
Lightly season catfish filets with cajun spice, garlic powder and black pepper.
Place fish in skillet.
Add 1/2 cup of water to pan.
Cover and simmer for 7 to 10 minutes.
Add remaining ingredients, all the vegetables.
Replace cover and return to heat for 5 minutes.
Serve on a bed of white or brown rice.



Tortellini with Sun Dried Tomato Cream Sauce
Chef Valerie Brucker, The Chestnut Inn

1 tbsp olive oil
1 tbsp garlic
1/2 cup white wine
1 tbsp shallots
1/4 cup sun dried tomatoes
Kosher salt to taste
Pepper to taste
1 tbsp parsley
2 cups heavy cream
7 ounces tortellini
2 tbsp grated parmesan

Place olive oil in small saute pan over medium heat.
Add garlic and shallots.
Sautee until tender.
Deglaze the pan with wine and cook until dry.
Add tomatoes and cream and reduce by half.
Season with salt and pepper and toss with cooked tortellini.
Garnish with fresh parmesan and parsley.
Yum!

Artichoke Dip
WBNG-TV Anchor Greg Catlin

24 oz. jar marinated artichokes
1 tablespoon minced garlic (or more!)
2 tablespoons lemon juice
3/4 cup mayonnaise
3/4 cup grated parmesan cheese
Paprika to garnish
Sliced French bread or baguette bread

Preheat oven to 350 degrees
Drain artichokes
Chop/slice artichokes into small pieces
In a bowl, mix chopped artichokes, minced garlic, lemon juice, mayonnaise and grated parmesan cheese
Transfer mixture into a baking dish
Sprinkle paprika on top to garnish (optional)
Bake at 350 degrees for 20 to 25 minutes until bubbly and slightly
browned
Remove from oven and serve on sliced French bread or baguette bread
Or, use with your favorite tortilla chips!



Bow Tie Spinach Pasta
WBNG-TV Anchor James Wilcox

Crushed Red Peppers
Diced Garlic
Bag of fresh, baby spinach
Bow tie pasta
Mozzarella cheese
Extra Virgin Olive Oli

Saute crushed red peppers and garlic in the olive oil.
Add spinach.
Cook until spinach is wilted and a dark green.
Pour over precooked pasta.
Top with mozzarella cheese.


Death By Chicken
WBNG-TV Anchor Candace Chapman

3 to 4 lbs chicken, may be breasts or tenders
2 tsp salt
1 cup butter (2 sticks)
1 cup chopped onion
1 cup flour
1 quart whipping cream (may substitute half and half)
2 to 3 small cans poblano chiles, or 2 to 3 whole poblano chiles roasted, skinned, seeded and chopped.
2 to 3 8oz packages of cheddar cheese
1 to 2 packages tortilla chips, preferably large, white corn chips


Cut chicken into cubes.
Boil in water and drain.
Set aside cooked chicken and 1 cup reserved cooking water.
Chop onion and chilies.
In a large sauce pan melt butter over medium heat.
Add onion and salt.
Sautee until onions are translucent.
Add 1 cup flour.
Whisk quickly and slowly add 1 quart of cream.
Simmer until sauce thickens, not too thick.
It should be the consistency of alfredo sauce, not gravy.
If it gets too thick use some of the reserved cooking water or milk to thin as needed.
Stir in cooked chicken and chiles.
Preheat Oven To 375 degrees.
Butter bottom and sides of a large caserole or 13x9x2 baking dish.
Pat down a layer of toritlla chips to cover bottom.
Pour a layer chicken sauce over chips.
Cover with a layer of cheddar cheese.
Repeat until you end with a layer of chicken sauce and cheese on top.
Bake 30 to 45 minutes until cheese bubbles and just begins to brown.
If desired, serve with some crushed tortilla chips on top.



Parmesan Popper
WBNG-TV Anchor, James Gaddis

1 package of cream cheese
1 cup of grated cheese - parmesan
2 cans refrigerated crescent dinner rolls
1 cup chopped red pepper
1 cup chopped onions
1/4 cup parsley flakes
Garlic powder

Preheat oven to 350 degrees.
Mix cream cheese and parmesan with electric mixer.
Separate crescent rolls.
Spread mixed cheese mixture onto rolls.
Add diced veggies.
Top with parsley.
Roll or fold up crescent rolls.
Sprinkle garlic powder.
Bake 13 to 15 minutes or until golden brown.
A perfect snack for the big game or anytime!



Zuppa di Pesce
Chef Claudio Roma, Pane Vino in Owego

¼ cup extra-virgin olive oil
3 garlic cloves, cleaned and sliced
½ lb calamari, cleaned and sliced
6 shrimp
6 scallops
6 mussels
6 littleneck clams
Salt and pepper to taste
1 cup dry white wine
½ bunch flat-leaf Italian parsley
1 lb can tomatoes, chopped and seeded
½ lb linguini

Sauté the garlic cloves in the ½ cup olive oil in the bottom of a very large saucepan.
Add all the fish, salt lightly and pepper.
Add wine, parsley, and tomatoes.
Cover and cook until clams open, approximately 10 minutes.
Meanwhile cook linguini according to package directions.
When done, spoon seafood over pasta.
Garnish with chopped fresh parsley and serve.



Summer Splendor Chicken Salad
Paul Vansavage, Cookbook Author of Tastes and Tales of New York's Southern Tier

1/3 Cup Red Onion, finely chopped
3 Tablespoons Mayonnaise
2 Tablespoons Fresh Cilantro, chopped
3 Teaspoons Fresh Lime Juice
¼ Teaspoons Chipotle Pepper Sauce
¼ Teaspoons Salt
¼ Teaspoons Black Pepper
8 oz Grilled Chicken Breast, cut into 1” cubes
1 Large Ripe Avocado, halved, pitted and peeled

Serves 2

Mix onion, mayonnaise, cilantro, 2 teaspoons lime juice, pepper sauce in a medium bowl.
Add chicken and blend well.
Season with salt and pepper.
Brush avocado halves with remaining lime juice.
Arrange avocado halves, cut side up, on a bed of lettuce on serving plate.
Mound chicken salad on each avocado half.

(Large ripe tomatoes may be substituted for the avocado. Slice the top off the tomatoes and remove the inside. Fill with chicken salad)



Strawberry Field Salad with Balsamic Vinaigrette
Chef Valerie Brucker, The Chestnut Inn

2 ounces of spring lettuce mix
3 sliced strawberries
Handful of pecans
2 tablespoons of blue cheese
2 tablespoons of balsamic vinaigrette

Place lettuce on chilled serving plate and top with remaining ingredients.

For balsamic vinaigrette:
1 peeled and chopped shallot
1 tablespoon of fresh basil
1/4 cup of balsamic vinegar
1 teaspoon of sugar
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 cup of olive oil

Place shallot and basil in food processer.
Pulse until chopped.
Add vinegar, sugar, salt and pepper; mix.
Then with food processor running slowly add the oil in a steady stream.


Brushcetta
Chef Claudio Roma, Pane Vino in Owego

2 tomatoes, chopped
4-5 fresh basil leaves, chopped
3 tbsp extra-virgin olive oil
1 garlic clove, chopped
8 toasted bread slices
Salt and pepper to taste

Stir first four ingredients until blended.
Spread the mixture thickly over the toasted slices.
Garnish with fresh parsley if desired.



Tri Colored Tortellini in a Mushroom Sauce
Marijo Gallagher from Marilu's Catering


Truffle oil or olive oil
Garlic
Onions
Mushrooms
2 cups of heavy cream
Prosciutto
Salt
Pepper
Tomatoes
Tri Colored Tortellini
Basil
Sharp Provolone Cheese

Sautee chopped garlic and onions in truffle oil.
Add sliced prosciutto, cook until crispy.
Next, toss in sliced mushrooms.
Sautee until mushrooms are brown.
Then add the heavy cream and let it reduce until its thick and creamy.
Pour sauce over cooked tri colored tortellini.
Garnish with fresh, diced tomatoes and basil.
Top it off with grated sharp provolone cheese.
A perfect red, white and green dish for the holidays!



Chardonney Cream
Bob Layman, The Cellar Resaturant in Owego

1 large carrot, diced
4 sprigs fresh thyme or 1/2 teaspoon dried
2 cups Chardonney
1 quart heavy cream

Add carrots, thyme, and wine into saucepan.
Redcue until wine is gone.
Add heavy cream and reduce to half or until cream bubles are small.
A perfect cream for chicken or fish.



Grilled Vegetable Casserole
Paul Vansavage, Cookbook Author of Tastes and Tales of New York's Southern Tier


3 ½ lbs Butternut Squash, cut into 1” cubes
1 Large Red Bell Pepper, roasted
1 Large Red Onion, quartered
1 Fresh Tomato, quartered
6 Tablespoons Extra Virgin Olive Oil
3 Large Garlic Cloves, minced
3 Tablespoons Fresh Flat-leaf Parsley, minced
1 ½ Teaspoons Fresh Rosemary, minced
Freshly Ground Black Pepper to taste
Salt to taste
½ Cup Freshly Grated Parmesan Cheese
¼ Cup Plain Breadcrumbs

Preheat oven to 400 degrees F.
Roast the red peppers, let cool, peel, seed and cut into 1” pieces.
Toss the squash, onion and tomatoes with half the olive oil.
In a large cast iron or non-stick skillet, grill the squash until it starts to caramelize.
Remove and set aside.
Then grill the onion and finally the tomato.
In a large bowl, stir together the vegetables, the remaining olive oil, herbs, black pepper and add salt to taste.
Transfer the mixture to 2 – 2 ½ quart gratin dish or shallow baking dish. Sprinkle evenly with Parmesan.
Bake until squash is completely tender, about 30 minutes.
Dive in!


Grand Marnier French Toast
Marijo Gallagher from Marilu's Catering
www.mariluscatering.com

3 eggs
Cinnamon
Grand Marnier
Nutmeg
2 slices of white bread
Butter
Crunched Up Wheaties or another bran cereal
Confection Sugar
Milk

Whisk the eggs and milk together.
Toss in the spices.
Dip each slice of bread, back and front in the egg mixture.
Then dip and cover fully in the cereal.
Place on a buttered frying pan.
Cook until golden brown.
Splash the slices with Grand Marnier.
Flip to coat both sides.
Sprinkle with confection sugar, serve with strawberries and lather it in maple syrup. Yummy!



Smoked Sausages with Apples and Hard Cider
Black Bear Winery

6 large cooking apples
2 tbls butter
1 ½ lbs. smoked sausage
1 ½ cups Black Bear Hard Cider

Peel the apples, core them and cut into sections.
Heat a pan and melt the butter.
Cook sausage if not precooked.
Slice lengthwise and lay them in pan.
Put apple slices atop.
Pour Hard Cider over all, cover and cook for 20 minutes.



Fruit Pockets
Mary Marbaker, Cooking Consultant at Olum's


Pie crust
Any fruit of your choice (apples, pears, peaches, blueberries and more!)
Confection sugar
Water

Take a pie crust and cut into quarters.
Fill one quarter with one scoop of fruit.
Fold over and seal the edge with fork.
Cut slits in the top to vent heat.
Bake on a baking pan covered with parchment paper at 450 degrees for 10 to 12 minutes.
Mix confection sugar and water to form a glaze.
Top the fruit pocket off with the glaze.
A quick and easy snack for surprise guests or perfect for breakfast.



Sausage Snackers
Mary Marbaker, Cooking Consultant at Olum's

Croissant rolls, from grocer's refrigerater section
Pre-cooked sausage links
American Cheese, in strips
Paprika

Take a triangle of the croissant roll.
Place two strips of American Cheese on it.
Then add a pre-cooked sausage link.
Roll it up.
Place on a baking pan covered with parchment paper.
Sprinkle with paprika.
Bake for 15 to 18 minutes at 350 degrees.
This snack is a touchdown for watching football games!


Shrimp Florentine
Cacciatore's in Johnson City


6 large shrimp
2 cups fresh spinach
1 tablespoon chopped garlic
2 pinches of oregano flakes
Salt to taste
2 pinches black pepper
2 tablespoons Asiago cheese
1 tablespoon of chopped parsley
8 oz of marinara sauce
2 cups of cooked farfalle pasta

Saute shrimp in extra virgin olive oil.
When halfway cooked, add fresh spinach, garlic, oregano, salt, pepper, and parsley.
Cook at medium temp until spinach is wilted.
Add marinara and simmer until shrimp is cooked.
Toss with cooked farfalle until everything is well mixed.
Plate and finish with Asiago cheese.



Halloween Party Treats
Mary Marbaker, Cooking Consultant at Olum's

1. Krispy Rice Ghouls
Make krispy rice treats.
Cut into a square and put on a stick.
Melt colored candy wafers.
Decorate with icing.

2. Chocolate Pretzels
Dip half of a pretzel rod in melted chocolate.
Then dip in sprinkles.

3. Marshmallow Pops
Put 3 marshmallows on a stick.
Dip in confectioner sugar mixed with food coloring.
Refrigerate and then decorate.

4. Skeleton Breadman
Make your favorite gingerbreadman cookie.
Decorate with bones and eat!

5. Creepy Cupcakes
Bake chocolate cupcakes and frost.
If you use white frosting, make a hole in cupcake and stick in gummy worm.
Cover cupcake with crushed oreos to look like dirt.
If you use chocolate frosting, make a spider web with white icing.
Then, stick in a plastic spider ring.

Enjoy your treats and have a haunted Halloween!




Grilled Fish Taco
Scott Searles from Moe's Southwest Grill


2 Filets Fresh Whitefish
½ tsp. Lemon – Pepper Seasoning
1 tsp. Soybean oil
4 ea. Soft Shell or Hard Shell Tacos
½ cup Southwest Slaw (recipe follows)
½ cup Pico de gallo salsa
1 ea Lime (cut into wedges)
1 tbsp. Fresh Cilantro (chopped)

Pre-heat your pan or grill
Coat the cooking surface with the soybean oil.
Season one side of the fish with the lemon-pepper and place seasoned side down on the grill.
Cook fish for 2 ½ minutes on the first side then flip over and cook for another 2 ½ minutes.
Check for doneness. Break the largest piece open at the thickest portion and ensure that it’s white throughout.

Assemble Taco
Heat Taco shells until warm
Place taco shell on a piece of foil
Add fish to the taco
Top with 1 Tablespoon of Pico salsa
Top with 2 Tablespoons of Southwest Slaw
Add on lime wedge between foil and taco shell

Southwest Slaw
Combine cabbage or Cole slaw mix with ranch dressing and hot sauce to taste (should be a light coating)

This is a light and healthy dish that can be enjoyed all year long.
It's easy to prepare and you can get the whole family involved in making their own.

Cream Puff Swans
Chef Lee Dunham of An Affair To Remember Catering of Owego

8 oz butter
1 pt water
10 oz flour
1/4 tsp salt
9 eggs

Combine butter and water, bring to a boil.
Add flour and salt, stirring rapidly.
Cook about 2 minutes or until mixture leaves side of pan and forms a ball.
Remove from heat, transfer mixture into mixer bowl.
Cool slightly.
Add eggs few at a time, while beating at high speed using flat paddle.
Beat until mixture is thick and shiny.
Place half the mixture in a pastry bag with large star tip and pipe out shell borders.
Bake in 400 degree oven for 10 minutes.
Reduce heat to 350 and bake 25 to 30 minutes longer.
Open oven door slightly and cool to room temperature.
Remove from oven.
With a plain round tip on pastry bag, pipe out question marks for the swan head.
Bake at 350 degrees for 15 minutes, let cool than remove from oven.
Cut off top of the shell border and turn top sideways and cut in half.
These are your wings!
Fill shell with prepared filling and place wings on each side and insert head in front.
Dust with sugar and wow your guests!



Seafood Marinara
Cacciatore's in Johnson City

Extra Virgin Olive Oil
2 large scallops
2 large little neck clams
1/2 cup chopped clams
2 large mussels
2 large shrimp
1 tablespoon of chopped garlic
Salt and pepper to taste
1/2 cup of white wine
12 oz marinara sauce
1 tablespoon of parsley

In extra virgin olive oil, saute scallops first.
After about a minute, add clams then toss in chopped clams and mussels.
After another minute of cooking, add shrimp, garlic, salt and pepper.
Saute for 30 seconds.
Next, pour in white wine.
Cook for another half minute.
Then add marinara sauce.
Simmer until clams open, add 1/2 of the parsley.
Serve over cooked linguini.
Top with the rest of parsley.
Bon Appetit!

John Coctostan (Quesadillas)
Scott Searles from Moe's Southwest Grill

½ cup Fresh Grilled meat (chopped)
¼ cup Black or pinto beans (drained)
¼ cup Shredded Cheddar and Monterey jack cheese blend
1 ea. 10” tortilla shell

On the side: Pico Salsa, Sour Cream, Jalapenos, olives, onions, cilantro, and anything else that is seasonally fresh…

Grill your meat and chop when cool enough to handle.
Pre heat your griddle or pan.
Lightly coat your pan with an oil spray or soybean oil and wipe with a paper towel.
Place the tortilla on the pan.
Add cheese to the entire tortilla evenly.
Add beans to only one half.
Add meat on top of the beans (same half).
Cook until cheese melts and then fold in half.
Let sit for a minute and then cut into wedges with a pizza cutter or a knife.
Serve with tortilla chips, salsa, sour cream, and any other condiments that you desire.

This quesadilla a great way to use up leftover meats from the barbeque the day before and you can add or subtract anything you want.
It's fun for the kids, too!



Chicken Cacciatore
Cacciatore's in Johnson City

1 large boneless, skinless chicken breast
1/4 cup flour
1/2 bell pepper sliced
1/2 medium onion sliced
1/2 cup mushrooms
1/2 cup white wine
1/2 cup chicken stock
1 tablespoon chopped garlic
Salt and pepper to taste
8 oz. of marinara sauce
2 tablespoons olive oil
1 teaspoon chopped parsley

Coat chicken breast with flour and shake off extra.
Saute in pan with olive oil.
After browning one side of chicken, turn it over and add peppers, onions, mushrooms, salt and pepper.
When veggies start to soften, add garlic and wine.
Cook wine long enough to reduce it by 1/2.
Next, add chicken stock and marinara.
Simmer all together until chicken is cooked through.
Plate, sprinkle with chopped parsley, and wow your dinner guests!



Legendary Ribs
Sam Valoff of Texas Roadhouse in Vestal

Step One: Seasoning
In a deep baking pan, add water and some type of liquid smoke.
Mix well.
Take ribs, use a shaker filled with your favorite dry seasoning.
Thoroughly coat each of the ribs.
Place in the plan.

Step Two: Cooking
Place pans in 300 degrees F and bake slowly until done.
Ribs are fully cooked when the bone in the center pull freely from the meat.
At this point remove from oven.

Step Three: Grilling
Pick your fave BBQ sauce for re-heating and basting the ribs.
Pre-heat the grill.
Brush and seaon the grill before use.
Place the rack of ribs vertically, with the underside down to the grates.
Heat until sizzling hot.
Turn ribs over and bast the underside of the Ribs and heat until sizzling hot.
Baste the top.
Turn the ribs over one last time and baste with a final coat.
Serve to your guest and accept their complements graciously!


Moe’s Pico de Gallo Salsa
Scott Searles from Moe's Southwest Grill

5 ea Tomatoes (chopped)
¼ cup Fresh Cilantro (rinsed well and chopped)
¼ cup Sweet white onion (diced)
¼ cup Red Onion (diced)
1 tsp. Salt
1 tsp. Jalapenos (diced)
½ lime Lime (juiced)
2 tsp. Southwest Seasoning

Drain the chopped tomatoes in a colander
Mix all ingredients in a large bowl
Let sit at room temperature for t least 1 hour to let the flavors combine.
Serve with tortilla chips warmed in a 250 degree oven

When summer tomatoes disappear use a canned, high quality organic whole tomato. Feel free to experiment and some of your own special touches.
And this is a great recipe for kids to get their hands into at home!


Legendary Steak
Sam Valoff of Texas Roadhouse in Vestal

Start off with your favorite fresh piece of steak.
Season your steak on both sides.
Be sure to thoroughly cover each side.
Use your favorite seasoning or create your own by mixing together some of the flavors you enjoy.
Garlic salt or powder, onion salt or powder, Salt and Pepper.


Now that you have your steak seasoned it’s time to grill it.
Pre heat a frying pan to about 375 degrees; add about a table spoon of margarine per each steak.
Place the fully seasoned steak into the pan and cook for about a minute to a minute and a half.
After you have seared the steak for a minute on each side you want to get it out of the pan and onto your grill.
Once on the grill you cook the steak up to the temperature you like.
For mid-rare I would recommend cooking the steak for about two to three minutes on each side.
Add about a minute to minute and a half for each additional temperature.
You are now ready to enjoy a legendary style steak.



Penne Alfredo with Julienne Peppers
Chef Lee Dunham of An Affair To Remember Catering of Owego


Penne Noodles 2 cups
Melted Butter 2TBSP
Minced Garlic 1/2 tsp
Heavy Cream 2 cups
Salt & Pepper to taste
Parmesan Cheese ½ cup
Parsley
Tri-color peppers

Place melted butter in sauté pan and slightly sauté garlic but do not brown.
Add heavy cream, Parmesan cheese and noodles.
Season to taste.
Let boil to thicken and add parsley, place in bowl or plate and sprinkle top with more Parmesan cheese.
Garnish with parsley.
Add julienne of tri-color peppers to sauce.


Camping Chili
Holly Hamilton, Nutritionist

2 tbsp olive oil
5 stalks green onion, chopped
2 pounds lean ground beef, 95% lean
1 cup chipotle salsa
15.5 oz can black beans, rinsed and drained
16 oz bag of frozen sweet corn
10 oz can diced tomatoes (or Mexican style stewed tomatoes)
4 oz can diced green chilies
12 oz can 100% vegetable juice
8-10 oz light beer or water


Coat pan with olive oil and saute green onions and celery until tender or transparent in color.
Add ground beef and saute until meat loses its pink color.
Add salsa, drained black beans, frozen corn, can of diced tomatoes and green chilies, vegetable juice and beer.
Mix well.
Bring chili to a simmer and continue to cook for about 20-30 minutes or until heathed through.
This healthy dish will keep you warm while sleeping under the stars!

Recipe Nutrient for 1 cup
Calories 230
Protein 21 g
Carbs 19 g
Fat 7 g
Saturated 1.5 g
Cholesterol 45 mg
Sodium 300 mg
Fiber 5 g



Grilled Tiger Shrimp
Chef Lee Dunham of An Affair To Remember Catering of Owego

1 lb. tiger shrimp
1/2 cup olive oil
3 tbsp. chopped fresh dill
1 tbsp. minced garlic

Peel and devein shrimp.
Add olive oil, dill and garlic.
Mix well.
Let marinate for at least 3 hours.
Lace 3 to 4 shrimp on wooden skewers that have been soaked in water overnight.
Cook on grill for 3 to 4 minutes depending on shrimp thickness.
Serve this summer appetizer right away!



Loaded Sweet Potato
Sam Valoff of Texas Roadhouse in Vestal

1 sweet potato
1 cup of marshmallows
2 oz. of caramel sauce


Bake a large sweet potato at 350 degrees for about an hour.
Cut down the center of the cooked potato.
Place 1/2 the marshmallows in the sweet potato.
Pour 2 oz of your favorite caramel sauce over the marshmallows.
Top with the remaining marshmallows.
Put potato in an oven safe pan and place in oven under broil.
Remove from oven when marshallows start to brown.
And if you love sweets, pile on more marshmallows to make it an Overloaded Sweet Potato!



Lava Cake
Chef Eric Krohn from C.C. Catering

1 1/4 sticks of butter
6 ounces of bittersweet chocolate, chopped
3 eggs
3 egg yolks
1 1/2 cup confectioners' sugar
1/2 cup all purpose flour

Preheat the oven to 450 degrees F.
Grease ramekins and set aside.
In a bowl, over a pot of simmering water, melt the butter and chocolate together, stirring occasionally.
Cool.
Meanwhile, in a separate bowl whisk together eggs, yolks and sugar.
Whisk the egg mixture into chocolate mixture; then whisk in flour.
Fill the tins with batter.
Bake for 4 - 5 minutes.
Serve immediate, sprinkle with confectioner sugar and watch the chocolate ooze out just like lava!



Tex-Mex Pasta Salad
Holly Hamilton, Nutritionist

2/3 cups light mayo
1 cup medium salsa
1 garlic clove, chopped
2 tsp dried parsley
1/2 pound enriched multi-grain rotini pasta
16 oz. bag frozen sweet corn
15.5 oz. can black beans, rinsed and drained

Cook rotini pasta according to package directions.
Drain, mix in frozen corn and set aside.
In medium bowls combine mayo, salsa, garlic and parlsey.
Add rotini pasta and corn.
Mix gently.
Cover and refrigerate for 30 minutes.



Georgian Style Shrimp
Chef William Wise of The Number 5

16 to 20 Shrimp, peeled and deveined
Thinly sliced prosciutto
Sliced peaches
1 T. Sliced pecans
Pink peppercorns
1 T. Butter
Amaretto

Wrap shrimp in prosciutto.
Saute lightly in butter.
Add pecans.
Season with salt and pepper.
Deglaze with Amaretto.
Finish with peaches.
This delicious appetizer will keep Georgia on your mind.

Stuffed Artichoke Hearts
Chef Eric Krohn from C.C. Catering

2 garlic cloves, chopped
1 stick of cream cheese, softened
2 Tbls. scallions, sliced
1 Tbls. lemon juice
1 can of artichoke hearts, whole

Combine all ingredients, excluding the artichokes, into a mixing bowl and blend till creamy consistency.
Indent the artichok so that the mixture can be piped into the pocket.
After piping, place under broiler for 5 minutes or until golden brown.
Garnish with a reduced balasamic glaze.
Perfectly sized appetizers!



Red, White and Blue Berry Parfait
Holly Hamilton, Nutritionist

Serving Size 1 cup
Serves 8

1 box of lemon instant pudding mix
2 cups 1% milk
1 pint of raspberries
1 pint of blueberries
2 cups of light whipped topping
8 parfait or sundae glasses

Prepare pudding as directed on box, use 1% milk.
Allow to chill and set.

Using parfait glasses, put 1/4 cup raspberries in each glass.
Next place 1/4 cup of lemon pudding into each glass.
Layer 1/4 cup of blueberries next and top each with 1/4 cup of whipped topping.
Serve parfaits immediately.

Nutrient per 1 cup serving:
Calories 160
Protein 3 g
Carbs 30 g
Fat 3 g
Saturated fat 2 g
Cholesterol 2 mg
Sodium 190 mg
Fiber 4 g

Happy 4th of July!

Spanikopita
Chef William Wise of The Number 5

1 lb spinach
1/4 cup diced, white onion
Pinch salt and white pepper
1/4 cup Feta cheese
1/4 cup Swiss cheese
1/2 oz Parmesan cheese
1 egg
Puff pastry squares

Saute spinach and cheese
Let cool and drain
Season with salt and white pepper
Add remaining ingredients
Stuff puff pastry squares with ingredients
Bake at 350 degrees for 4-5 minutes, or until tops are golden brown and flaky.
Eat them while they are hot!


Strawberry Four Layer Cake
Bob Layman, The Cellar Resaturant in Owego

2 cups of flour
1/2 lb. melted butter
1 cup chopped walnuts
1/2 lb. softened cream cheese
1 cup powdered sugar
1 cup cool whip
2 quarts sliced strawberries

First Layer:
Mix flour, butter and walnuts together.
Press into the bottom of a 13 x 10 pan.
Bake at 350 degrees for 10 to 15 minutes.
Let cool.

Second Layer:
Beat together cream cheese and sugar until smooth.
Add cool whip into mix and spread over first layer.

Third Layer:
Top with lots of fresh strawberries.

Fourth Layer:
Add more cool whip!




Porchetta Panino
Antonio Gobbo, Antonio's Galleria and Cafe in Endicott

1 large herbed Ciabatta bread
8 slices of provolone
8 slices of porchetta
Sliced roasted red peppers
4-5 Basil leaves

Layer the prochetta onto the herbed ciabatta bread.
Layer on top with provolone cheese and roasted red peppers.
Chiffonade the basil leaves and evenly apply to the panino.
Grill until the panino is golden brown and the cheese is melted.
Cut the sandwich, a favorite on the Northside of Endicott, in halves and serve!



Cod en Papillote
Chef Eric Krohn from C.C. Catering

Cod fillet
Parchment paper
Red pepper, sliced
Purple potato, blanched
Red onion, sliced
2 Tablespoons of olive oil
Salt & Pepper

Prepare parchment to fold into an envelope.
Place cod on parchment salt, pepper and oil fish.
Add remainder of ingredients and close envelope with staples.
Bake at 400 degrees F, for 15 minutes.
It's just like a French TV dinner!


Honey Horseradish Bacon Wrapped Shrimp
Chef William Wise of The Number 5

16 to 20 large shrimp
Horseradish
Strips of bacon
Honey

Peel and de-vein shrimp.
Slice lengthwise from tip to top of tail (cut 3/4th's into the whole shrimp)
Stuff with horseradish and wrap with bacon.
Char-grill or saute 3 minutes on each side.
Finish in 350 degree oven for an additional 3 minutes.
Drizzle with honey.
Great finger food for cook-outs!



Very Chocolate Chocolate Chip Cookies
Dana Steinman of Josephine.Coco

Makes 12 cookies
Heat oven to 350 degrees

1 cup (2 sticks) unsalted butter, plus ½ stick
1 cup brown sugar
¾ cocoa powder
2 large eggs
1 teaspoon vanilla
2 ½ cups flour
1 teaspoon baking powder
1 teaspoon salt
1 package bittersweet chocolate morsels, ground by a few pulses of the food processor

Melt ½ butter slowly over low heat.
Add cocoa powder.
Combine and set aside to cool.

Cream butter until fluffy, then add sugar.
When combined and fluffy again, add eggs one at a time until each egg is fully combined into batter.
Add vanilla and combine.
Add butter/cocoa mixture and beat until well combined and fluffy.

Sift together flour, powder, and salt, and add to ground chocolate morsels.
Add to wet mixture and beat on low just until all ingredients are well-combined.

For batter with hands into 6 “plops” per baking batch onto a cookie sheet sprayed lightly with vegetable spray.
Bake each batch for 18 minutes, and cool on a wire rack.
Be warned!
These cookies are huge, decadent and very chocolatey.


Panino Caprese
Antonio Gobbo, Antonio's Galleria and Cafe in Endicott

1 large herbed Ciabetta bread
1 ball of fresh Mozzarella
1 fresh red tomato, sliced thin
5-6 fresh basil leaves
Salt and pepper

Evenly distribute the slices of fresh mozzarella onto the herbed ciabatta bread.
Evenly apply the slices of fresh red tomatoes.
Add salt and pepper to taste.
Chiffonade the fresh basil leaves and apply them to the panino.
Grill the panino until the bread is golden brown and the fresh mozzarella cheese is melted.
After taking the panino off the grill, cut into halves or quarters.
Eat up!


Avocado Dip & Tortilla Chips
Dana Steinman of Josephine.Coco

Dip:
1 12 oz container sour cream
1 large, ripe avocado
Juice of one medium lime
A generous bunch of fresh cilantro
Kosher salt to taste

Remove skin from avocado.
Combine avocado and sour cream in food processor until creamy.
Add cilantro, lime juice and salt; pulse until all ingredients are combined.
Taste and add more salt, cilantro or both to your liking!

Chips:
Heat oven to 350 degrees
1 package buritto-sized four tortillas.
Olive oil for drizzle.
Kosher salt to taste.

Using a pizza cutter, cut tortillas into wedges.
Spread evenly, overlapping is OK, over cookie sheet.
Drizzle with olive oil and sprinkle with desired amount of salt.
Bake until chips are golden brown and bubbly.
It's best to keep your eye on the first batch to see how long it takes for your chips to arrive to your liking.
Repeat the folowing batches for the same amount of time.
Dip chip in dip and savor!


Goat Cheese and Roasted Red Pepper Bruschetta
Antonio Gobbo, Antonio's Galleria and Cafe in Endicott

3 large slices of Italian bread
4-5 slices of roasted red peppers
Goat cheese crumbles
1/2 teaspoon of extra virgin olive oil
2-3 fresh garlic cloves
Basil

Grill Italian break slices until golden brown.
Drizzle with extra virgin olive oil on the grilled bread, and rub with fresh garlic cloves.
Layer the slices of break with diced roasted red peppers and goat cheese.
Sprinkle with basil and enjoy!



3 Cheese Cheesey Chicken
Bob Russell, Russell's Steak & Seafood House

Chicken breast, boneless and skinless
Sliced swiss cheese
Grated Parmesan Cheese
Shredded Cheddar Cheese
Cracker crumbs (Ritz) crushed
Melted margarine

Top chicken, first, with grated cheese.
Then shredded cheddar cheese.
Thirdly, sliced swiss cheese.
Top with crushed crackers and margarine.
Bake at 350 degrees for 15 minutes.
Breezy, easy, cheesy chicken!



Quick Pumpkin Spice Cake
Mary Marbaker, Olum's Cooking Consultant

Cake
3 eggs, lightly beaten
1 can (15 ounces) solid pack pumpkin
1 package (18.25 ounces) spice cake mix

Glaze
1 cup powdered sugar
3-4 teaspoons milk
1 orange
12 pecan halves (optional)

Cake
Combine eggs and pumpkin; whisk smoothly.
Add cake mix; whisk until thoroughly blended, about 1 minute.
Pour batter into microwave-safe pan, spreading evenly.
Microwave cake on high for 14 minutes.
Let it stand in the microwave for 10 minutes, then plate.

Glaze
Combine powdered sugar and 3-4 tablespoons milk to make a thick glaze.
Spread glaze over top of cake.
Arrange pecan halves evenly and sprinkle with orange zest.
See how easy it is to microwave a cake? Enjoy!




Crunchy Pecan Chicken - Low Carb
Chef Nick Cavataio of Owego
Local Cookbook Author of "Conquering Healthier Recipes and Beyond"

1 cup ground pecans
1/2 cup grated parmesan cheese
1/2 t garlic powder
1/2 t dried basil
About ½ cup lemon juice for dipping
4 boneless chicken breast halves, pounded to make flat and even in
thickness
2 tablespoons Olive oil

In large shallow dish, combine pecans, cheese, garlic powder and basil.
Place lemon juice in another shallow dish.
Dip chicken in juice, then coat with pecan mixture.
In large non-stick skillet, heat oil till moderately hot.
Add chicken; cook 3 to 5 minutes on each side or until golden and cooked through.
Enjoy this healthy dish!


PeanutButterPeanut Cookies
Dana Steinman of Josephine.Coco

Makes 12 cookies
Heat oven to 350 degrees

1 cup (2 sticks) unsalted butter
1 cup brown sugar
1 cup natural peanut butter
2 large eggs
2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
Your desired amount of unsalted peanuts

Cream butter until fluffy, then add sugar.
When combined and fluffy again, add peanut butter and beat until fluffy.
Add eggs one at a time until each egg is fully combined into butter.
Add vanilla.
Sift together flour, powder and salt, adding peanuts when finished.
Add to wet mixture and beat on low just until all ingredients are well-combined.
Scoop batter with hands into six plops per baking batch onto a cookie sheet sprayed lightly with vegetable spray.
Bake each batch for 18 minutes and cool on a wire rack.
They are super nutty!


Stuffed Tenderloin
Russell's Steak and Seafood House in Endicott

5 oz. tenderloin
Sliced honey ham
Sliced swiss cheese
Ritz cracker crumbs
Margarine melted
Teriyaki glaze

Pound out tenderloin thin between 2 pieces of Saran Wrap.
Layer with ham and swiss cheese.
Roll up and sprinkle with crushed Ritz cracker crumbs.
Top with 2 tablespoons of melted margarine.
Bak at 350 degrees for 15 minutes.
Top with teriyaki glaze.
Delicious!

Guinness Corned Beef with Irish Champ Potatoes
Mary Marbaker, Cooking Consultant at Olum's

Guinness Corned Beef
4 pounds corned beef brisket
1 cup brown sugar
1 can or bottle Irish stout beer or Guinness

Preheat oven to 300 degrees.
Rinse the beef completely and pat dry.
Place the brisket on rack in a roasting pan or Dutch oven.
Rub the brown sugar on the corned beef to coat entire beef, including the bottom.
Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
Cover and place in preheated oven.
Bake for 2 1/2 hours.

Irish Champ Potatoes
2 pounds potatoes, peeled and halved
1 cup milk
1 bunch green onions, thinly slice
1/2 teaspons salt, or to taste
1/4 cup butter
1 pinch freshly ground black paper to taste

Place potatoes into large pot and fill with enough water to cover
Bring to a boil and cook until tender, about 20 minutes
Drain well.
Return to very low heat and allow the potatoes to dry out for a few minutes.
Mix in milk, green onions, salt and butter together until smooth.
Delicious!


Creme Brulee
Judy Ghosin of Purple Awning Pastries in Endwell

1 large egg
4 extra large egg yolks
1/2 cup sugar
3 cups heavy cream, scalded
1 tsp vanilla extract
1 tbl Grand Marnier

Preheat the oven to 300 degrees.
In the bowl of an electric mixer with a paddle attachment, mix the egg, egg yolks and sugar together on low speed.
Slowly pour in the scalded cream, then add the vanilla and the Grand Marnier.
Fill 6 to 8 ounce ramekins almost full.
Put them in a baking pan and fill the pan with boiling water until halfway up the sides of the ramekins.
Bake for 35 to 40 minutes.
Cool and refrigerate until firm.
To carmelize the top, sprinkle each ramekin with 1 tablespoon of sugar.
Place under a hot broiler until the sugar melts and bubbles.
Watch carefully...it's easy to burn them at this point.
Remove and let sit for 1 minute before serving.
It's delicious!


Herb Pretzel Crusted Chicken
Bob Russell from Russell's Steak and Seafood House in Endicott

Chicken breast, boneless and skinless
Crushed pretzels
Beaten eggs
Olive oil
Any herbs of your choice
Broccoli (cooked)
Pasta (cooked)
Cheddar Cheese Sauce

Dip chicken in beaten eggs.
Roll in crushed pretzels and herbs.
Put olive oil on pan, add chicken.
Cook 7 minutes on each side at 350 degrees.
Plate cooked pasta, topped with cooked broccoli.
Put chicken breat on top of pasta and broccoli.
Top with cheddar cheese sauce.
Return to oven for 4 minutes until hot and bubbly.


Cream Puffs
Judy Ghosin of Purple Awning Pastries in Endwell

1 cup water
1 stick of unsalted butter
5 ounces flour
5 eggs
1 cup heavy cream
1/2 teaspoon pure vanilla

Bring the water and butter to a boil.
Add the flour all at once, stir to combine and continue cooking and stirring for 3 to 4 minutes.
Add the eggs, one at a time, and mix well.
Drop the dough by rounded tablespoons onto a greased cookie sheet (or pipe using a pastry bag).
Bake at 375 degrees for 30 minutes and cool.

Whip the heavy cream and vanilla to stiff peaks.
Slice each cream puff horizontally.
Fill the cream puff shells with the whipped cream.
Place the top back on and dust with confectionary sugar.
Serves 6. Enjoy!

Apple Sauced Pork Chops
Chef Nick Cavataio of Owego
Local Cookbook Author of "Conquering Healthier Recipes and Beyond"


1 1/4 cups cooked rice
1/3 cup raisins
1/4 cup chopped apple
Dash pepper
4 1 1/2 inch thick center cut pork chops
Salt and pepper
1 T olive oil
1/4 cup dry white wine or chicken broth
1/4 cup cold unsalted butter, cut into chunks
1 1/2 cups balsamic vinegar
1 t sugar substitute
1/4 cup chopped apples

In a bowl, combine rice, raisins, 1/4-cup apple and a dash pepper. Using a sharp knife, cut a pocket in each pork chop by making a 2 inch long slit in the fat side of chop.
Work knife inside, cutting almost to the bone, but keeping the original slit small.
Using a spoon, carefully push about 1/3 cup of the stuffing into each pocket.
To keep the stuffing in the pockets, insert 1 or 2 wooden toothpicks diagonally into each chop near the pocket opening.
Season chops on both sides with some salt and pepper.
In a large skillet, cook chops in hot olive oil till golden brown, turning once.
Arrange chops in a 13 x 9 x 2 inch-baking dish.
Bake, uncovered, in a 350F oven for 45 to 50 minutes or till no pink remains, juices run clear and thermometer inserted in the stuffing registers 160F.
Remove from oven and keep warm.
In small saucepan, heat wine over medium high heat till boiling.
Boil gently 3 to 5 minutes or till reduced by half.
Reduce heat to medium.
Whisk in butter chunks, one at a time.
Don't boil.
Remove from heat.
Stir in vinegar, sugar and 1/4 cup apple.
Serve over chops.
Makes 4 servings




Sugar Cookies
Judy Ghosin of Purple Awning Pastries

1 cup unsalted butter, room temperature
3/4 cup sugar
1 egg
1 tsp pure vanilla
Pinch of salt
2 1/2 cups all purpose flour

2 cups confectionary sugar
4 tbl milk

Cream the butter and sugar at medium speed.
Add the egg and mix well, then blend in vanilla and salt.
Add the flour, 1/3 at a time, until evenly blended.
Divide the dough in half, wrap each half in plastic wrap.
Refrigerate overnight.

Heat the oven to 375 degrees.
Grease a cookie sheet with cooking spray.

Combine the confectionary sugar and milk until smooth; set aside.

Roll the dough out to 3/8" thickness.
Using a large cookie cutter, cut as many cookies as possible.
With a spatula, move the cookies to the cookie sheet.
Bake until the edges begin to brown lightly, 10 to 12 minutes.
Cool on the sheet for 5 minutes, then move to a wire rack and pour the icing over the cookies.

Sprinkle the cookies with sprinkles now, or let them cool, set and then write a message on them for your Valentine this holiday!




Smoked Sausages with Apples and Hard Cider
Sandy Stacey of Black Bear Winery

6 large cooking apples
2 tbls butter
12 – 18 smoked link sausages
1 ½ cups Black Bear Hard Cider

Peel the apples, core them and cut into sections. Heat a pan and melt the butter. Cook the apples, turning them gently so as not to break them. Meanwhile, cook sausages in a separate pan. Prick the sausages and lay them on the apple slices. Pour Hard Cider over all, cover and cook for 20 minutes.



Hearty No-Fat Carrot Soup
Chef Nick Cavataio of Owego
Local Cookbook Author of "Conquering Healthier Recipes and Beyond"

1 1/2 cups shredded carrots
1/2 cup chopped onions
6 cups beef broth
1/4 cup Italian style tomato paste
1 T uncooked rice
1 cup frozen peas
1 T chives

Put everything except peas and chives in a 4-quart pot and boil. Simmer 40 minutes or so, add peas and simmer until peas are done. Sprinkle chives on individual servings. Healthy, hearty and warms you up!




Granola Crisps
Joshua Auerbach
The Black and White Cookie Company of Binghamton

Butter 6 oz
Marshmallows 7 Cups 1 LB
Granola 4 Cups 1 LB
Dried Cranberry 1 Cup 4 oz
Coconut 1 Cup
Chocolate Chips As needed

Instructions:
Mix all the dry ingredients in a bowl.
Heat and melt the margarine, add the marshmallows, cook on low heat.
stir to melt.
Add the melted stuff to the bowl and blend.
Immediately add to the prepared pan and press down.
The mix will chill in 15 min and maybe unmolded and cut into bars.

* Be sure to spray the spoon all during this process or the mix will stick to it. Also prepare the pan a head of time & be ready, it all happens very quickly!!! You can substitute any of the dried fruits or nuts.


Roasted Rack of Lamb with Napoleon Cheese Stacks
From the Bad Boy at Howling Dog Productions
The Jail House Restaurant, Owego

1lb New Zealand Rack of Lamb
1/4 cup Garlic
4 tbsp. Salt
4 tbsp. Pepper
1/2 Cup Extra Virgin Olive Oil
5 Red Potatoes
1/2 Cup Thinly Sliced Prosciutto Ham
Handful of Fresh Basil
1 Stick Softened Goat Cheese
1 Roasted Red Pepper Sliced Thinly
Sprigs of Rosemary

Boil off red potatoes until tender. Let chill overnight. Trim excess fat from lamb if needed. Rub down with salt, pepper, garlic and oil. Cover and let marinate overnight. Preheat oven to 450. Lightly coat a saute pan and heat on high until smoke rises from pan. Carefully set lamb in the oil. Sear both sides to a medium brown (about 5 minutes each side) then place in oven for 10-20 minutes depending on desired rareness.

Napoleon Stacks
Yield 2-3
Slice potatoes into 1/2 inch rounds. Brush lightly with olive oil, season with salt, pepper and garlic. Start the stack with one potato slice, spoon on goat cheese, add a basil leaf, 1 slice of prosciutto, 1 slice of red pepper and repeat twice. Skewer the stack with one rosemary sprig and place in the pan with lamb the last 10 minutes of cooking time. Allow the lamb to rest for 10 minutes after removing it from oven. Cut in between the bones. Serve with a smile!