Archive for the ‘Recipes’ Category

Tasteful Tuesday: Chicken Sesame Pasta Salad

Tuesday, April 17th, 2018

Sesame & Chicken Pasta Salad Recipe | Sturbridge Yankee WorkshopThis fun, Asian-inspired pasta salad will be a great backyard party food contender this summer. It’s also a great dish for making up at the start of busy weeks throughout the year, when you have to rely on quick, but hearty meals (leftovers!).

What you’ll need:

  • 1/4 cup sesame seeds
  • 16 ounces bow tie pasta
  • 1/2 cup vegetable oil
  • 1/3 cup light soy sauce
  • 1/3 cup rice vinegar
  • 1 teaspoon sesame oil
  • 3 tablespoons white sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 2-3 cups shredded cooked chicken breast
    (we recommend seasoning with black
    pepper, garlic salt and a pinch of red pepper)
  • 1/3 cup chopped fresh cilantro
  • 1/2 cup shredded carrots
  • 1/3 cup chopped green onion
  • Broccoli, red pepper, snap peas or other
    vegetables can be added if desired.

Directions:

  1. Heat a skillet over medium-high heat. Add sesame seeds and stir until lightly toasted. Remove from heat and set aside.
  2. Bring a large pot of water to a boil. Add pasta and cook for about 10 minutes, or until al dente. Drain and rinse under cold water until cool. Pour into a large bowl.
  3. In a container with a sealing lid, combine sesame seeds, vegetable oil, soy sauce, vinegar, sesame oil, sugar, ginger and pepper. Shake well and pour over pasta. Toss until pasta is evenly coated.
  4. Mix in chicken, cilantro, carrots and green onion (and any more vegetables, if desired) and refrigerate for at least 20 minutes. Serve and enjoy!

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Tuesday Recipe: Coconut Shrimp

Tuesday, April 10th, 2018

Today we have a delicious recipe for baked coconut shrimp. This makes a great appetizer (try dipping the shrimp in sweet orange marmalade), as well as a topping on rice. We recommend putting the coconut into a food processor to make it more fine, but that’s not necessary.

Baked Coconut Shrimp Recipe | Seafood Recipe | Sturbridge Yankee Workshop

What you’ll need:

  • 1/4 pound of large shrimp
    (about 12-15 shrimp),
    peeled and deveined
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 teaspoon paprika
  • 1 cup flaked
    sweet coconut
  • 1 egg white

Directions:

  1. Preheat the oven to 400°F and lightly coat a baking sheet with cooking spray. Rinse and dry shrimp.
  2. In a small bowl, mix cornstarch, salt and paprika until combined; pour the coconut into another bowl. Beat the egg white in a shallow bowl until foamy.
  3. Dredge one shrimp at a time in the cornstarch, then the egg white and finally the coconut; make sure each shrimp is coated well. Repeat with the remaining shrimp and place on the prepared baking sheet.
  4. Put the baking sheet in the oven and after about 6 minutes, flip the shrimp and bake for an additional 8-10 minutes. Check to make sure the shrimp are pink all the way through, then serve!

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Chocolate Mousse Recipe

Tuesday, April 3rd, 2018

Chocolate mousse is a dreamy, decadent and creamy dessert that doesn’t require a lot of ingredients. This recipe will make about 8 servings, so it’s perfect for a brunch with friends or a dinner party (just alter the measurements for your needs). Make the mousse ahead of time (up to 2 days in advance) or a couple of hours before you plan to serve it.

What you’ll need:

  • 4 egg yolks
  • 1/4 cup granulated sugar
  • 2 cups heavy cream
  • 8-10 ounce bittersweet chocolate
    (60-70% cocoa)

Directions:

  1. In a small saucepan, make a custard using the egg yolks, half of the granulated sugar (2 tablespoons) and 3/4 cup of the heavy cream over medium heat. Stir until the ingredients are completely combined.
  2. Place the chocolate in a medium bowl. Using a metal strainer, pour the custard into the bowl of chocolate. Let sit for a couple of minutes, until the chocolate is melted enough to combine. Once the custard is completely incorporated (the mixture should have a fudge-like texture), place in the fridge to cool.
  3. In a large bowl, make whipped cream using the remaining 1 1/4 cup of heavy cream and granulated sugar. We recommend whisking by hand until stiff peaks form. If using a hand mixer or stand mixer, be careful not to overwhip.
  4. Once the chocolate mixture is completely cooled, add a spoonful of the whipped cream to the bowl. Mix until it is combined and the texture becomes creamier. Then, fold the chocolate mixture into the remaining whipped cream. Refrigerate for at least 30 minutes, then enjoy!

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