Recent Episodes

Chicken Pot Pie Recipe

January 21, 2017

Ingredients:

  • 2 Tbsp Butter
  • ½ cup Carrots, small diced
  • ½ cup Russet Potato, small diced
  • ½ cup Onion, small diced
  • 1 cup All-Purpose Flour
  • Chicken and Broccoli (Chinese style)
  • 1 cup Milk
  • 1 cup College Inn® Chicken Broth
  • 1 tsp Nutmeg
  • Salt (to taste)
  • White Pepper (to taste)
  • ½ cup Peas
  • ¼ cup Parsley
  • 1 sheet of Puff Pastry
  • 1 egg, whisked in a bowl

Method of Preparation:

  1. In a stock pot on medium heat, add butter and melt
  2. Add in the onion, carrot, and potato and saute until tender
  3. Sange with flour and stir together well
  4. Add in the chicken and broccoli and stir
  5. Add in the milk and College Inn® Chicken Broth, and stir to combine
  6. Cook until the liquid thickens, stirring intermittently
  7. Add in the peas and the parsley, nutmeg and season with salt and pepper
  8. Ladle the chicken mixture into an oven safe crock
  9. Top with puff pastry sheet- making sure to seal edges evenly and trim off excess pastry; poke pastry with fork to vent
  10. Brush with beaten egg on top and bake in a 350 degree oven for 15- 20 minutes, or until golden brown and flaky. Enjoy!

Chicken Valdostana Recipe

January 14, 2017

Ingredients:

  • 1 Piece Grilled Chicken Breast
  • 1 Cup College Inn® Beef Stock
  • 2 Slices Of Prosciutto
  • 2 Slices Of Mozzarella Cheese
  • 6 tbsp of  Semolina Flour
  • 1 Egg
  • 2 tbsp Pecorino Cheese
  • Parsley, Chopped Fresh
  • Salt (To Taste)
  • White Pepper (To Taste)
  • 4 tbsp Olive Oil
  • 1 Cup Mushrooms
  • 1/2 Cup Onions
  • 2 tbsp Butter
  • 1/2 Cup Marsala Wine

Method of Preparation:

  1. Butterfly cut the chicken breast by slicing it horizontally 3/4 of the way
  2. Place two pieces of sliced prosciutto and two pieces of sliced mozzarella inside of the cutlet
  3. Dredge the cutlet in flour
  4. In a mixing bowl, whisk egg, pecorino cheese, parsley, salt and white pepper
  5. Place saute pan over medium heat and add the olive oil
  6. Dredge the chicken in the egg mixture and then place into the saute pan and fry until golden brown, then remove from pan and set aside
  7. Add the mushrooms and the onions to the pan and sauté until tender
  8. Deglaze the pan with Marsala wine, then add in the College Inn® Beef Stock
  9. Season with salt and pepper to taste, finish by whisking in the butter
  10. Place the chicken on a plate and top with the sauce, garnish with parsley – enjoy!

 

Mini Shepherds Pie Recipe

December 24, 2016

Ingredients:

  • 1/8 cup olive oil
  • ¼ cup onions, small dice
  • ¼ cup carrots, small dice
  • 1-1/2 cups ground beef
  • 2 cups College Inn ® Beef Broth
  • Salt and pepper, to taste
  • ¼ cup peas
  • 1 cup leftover mashed potatoes
  • 2 tbsp. butter

Method of Preparation:

  1. Heat oil in a medium saute pot over medium heat
  2. Add onions and carrots and saute until tender
  3. Add the ground beef and stir; salt and pepper to taste
  4. Add in College Inn® Beef Broth and bring to a simmer to reduce liquid
  5. Add in the peas
  6. Place mixture in a ramekin
  7. Pipe potatoes on top of meat mixture
  8. Melt the butter and brush it on top of the potatoes
  9. Bake Shepherd’s Pie in a 350 degree oven for 10 – 15 minutes

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