Recipes

This recipe is a great change from Butter Chicken – super simple, perfect for a wet rainy night and so easy!

Butter Prawns

Ingredients:

• 1½ lb. Extra Large Shrimp, peeled and deveined
• 2 tablespoons Olive Oil
• 1 container of Chef Carl’s Butter Sauce from our Gourmet To Go freezer
• Freshly Chopped Cilantro
• Steamed Basmati Rice
• Fresh Naan Bread

Instructions:

Heat oil over medium heat in a heavy bottomed sauté pan. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until almost fully cooked. Remove to a plate and set aside.

Add butter sauce to the pan and bring to a simmer, add the prawns and simmer for 3-5 minutes, stirring occasionally.

Serve over rice, garnished generously with fresh cilantro and a slice of warm Naan bread.

This recipe will help you get through a busy week!

Creamy One Pot Pasta with Zucchini, Mushroom & Peas

Ingredients:

• 1 Pound Spaghetti
• 1 lb Mushrooms, Thinly Sliced
• 2 Cups Chicken Broth
• 2/3 Cup Frozen Peas
• 2 Cloves Garlic, Thinly Sliced
• 2 Medium-Ish Zucchini, Thinly Sliced
• 1 Sprig Of Fresh Thyme
• 1/3 Cup Grated Parmesan
• 1/4 Cup Heavy Cream
• 1 Small Bunch Of Fresh Basil, Finely Chopped
• Salt And Pepper, To Taste

Instructions:

In a large stockpot over medium high heat, combine the uncooked spaghetti, mushrooms, zucchini, peas, garlic, thyme, chicken broth and 2 1/2 cups water; season with salt and pepper. Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes.

Stir in most of the Parmesan and the heavy cream, cook until thickened.

Serve immediately, garnished with the extra Parmesan and freshly chopped basil.

Take your cheesecake to a whole new level! This indulgent dessert is the perfect combination of sweets, cookie dough and cheesecake...what more could you ask for!

Cookie Dough Cheesecake

Ingredients:

For the Crust:

• 24 Oreo cookies (whole cookie, filling included), crushed into fine crumbs
• 6 tablespoons  unsalted butter, melted

For the Cheesecake:

• 1 ½ cups Well Seasoned ready to each Cookie Dough
• 32 ounces cream cheese, at room temperature
• 1 cup  granulated sugar
• 2 tablespoons all-purpose flour
• Pinch of salt
• ½ cup whipping cream
• 1 teaspoon vanilla extract
• 3 eggs
• 1 egg yolk
• ½ cup chocolate chips

Instructions:

Preheat oven to 350 degrees F. Grease a 9-inch springform pan; set aside.

Scoop teaspoon-size portions of the dough and place on a large plate. Place in the freezer while you prepare the rest of the cheesecake.

In a medium bowl, stir together the cookie crumbs and melted butter with a fork until evenly moistened. Press into the bottom and halfway up the sides of the prepared springform pan. Refrigerate while you prepare the filling.

Using an electric mixer on medium-low speed, beat the cream cheese, sugar, flour and salt until the mixture is creamy and no lumps of cream cheese remain, about 3 minutes. Scrape down the sides of the bowl, add the cream and vanilla and beat to combine. Beat in the eggs and yolk one at a time, beating for about 15 seconds before adding the next. Using a rubber spatula, mix a few times by hand to ensure that all of the ingredients are evenly incorporated. Fold in the balls of chocolate chip cookie dough and the chocolate chips.

Pour the filling into the chilled crust and spread into an even layer. Place the pan on a foil-lined rimmed baking sheet. Bake until the outer couple inches of cheesecake looks puffed and set, but the center still jiggles when you move the pan, about 45 to 60 minutes. Turn off the oven, crack open the door and leave the cheesecake inside for 1 hour.

After an hour, remove the cheesecake from the oven, place on a wire cooling rack and run a thin knife around the edge of the cake. Allow to cool completely to room temperature. Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours, preferably overnight. Remove from the refrigerator 30 minutes prior to serving, unmold the cheesecake and place it on a serving platter. Leftover cheesecake can be stored in the refrigerator for up to 1 week.

This recipe is a must try for anyone with a sweet tooth. The addition of cookie dough, makes this fudge the ultimate sweet snack.

Cookie Dough Fudge 

Ingredients:

• 1 cup Well Seasoned ready to eat cookie dough
• 1/3 cup brown sugar, packed
• 1/3 cup butter
• pinch of salt
• 1/3 cup half and half
• 4 ½ cups powdered sugar
• 1 teaspoon vanilla
• ½ cup chocolate chips if they aren’t in the dough

Instructions:

Line an 8x8 baking dish with foil, leaving a 1 inch overhang. Spray with non-stick cooking spray. Combine the brown sugar, butter, salt, and half and half in a saucepan. Stir over medium low heat until the butter has melted and the brown sugar is dissolved.

Remove from the heat and slowly stir in the powdered sugar, 1 cup at a time, until the mixture is smooth and well combined. Stir in the vanilla. Crumble the cookie dough to the fudge base and stir to combine.

Spread the mixture in the prepared baking dish. Chill until set, at least 3 hours. Keep in refrigerator for up to 1 week.

Tuesday, you're about to get delicious! Is it supper time yet?

Quick Cordon Bleu

• 4 Boneless, Skinless Chicken Breast Halves, Pounded Thin
• ½ Teaspoon Kosher Salt
• ¼ Cup All-Purpose Flour
• ½ Teaspoon Butter
• 1 ½ Teaspoons Olive Oil
• 2/3 Cup Chicken Broth
• 1 Tbsp. Fresh Lemon Juice
• ½ Tablespoon Dijon Mustard
• 4 Thin Slices Ham
• 4 Slices Swiss Cheese
• Chopped Fresh Parsley & Toasted Panko Crumbs For Garnish

Instructions:

Simpler, more elegant than a pumpkin pie - make this a day or two in advance & torch it right before service.  A delicious end to a fantastic meal!

Pumpkin Crème Brûlée

• 1/2 cup canned pumpkin puree
• 6 large egg yolks
• 1/3 cup plus
• 8 tbsp. sugar
• 1/2 cup maple syrup
• 1/4 tsp. cloves
• 1/4 tsp. nutmeg
• 1 1/2 tsp. ground ginger
• 2 tsp. cinnamon
• 2 tsp. pure vanilla
• 4 cups heavy cream

Instructions:

Preheat oven to 350º. In a large bowl mix together the pumpkin puree, egg yolks, 1/3 cup sugar, maple syrup, cloves, nutmeg, ginger, cinnamon & vanilla until combined.

In a heavy saucepan, heat the cream just to the boiling point. Pour the cream into the pumpkin mixture stirring to combine. Divide the mixture into 12 six ounce ramekins.

Place the ramekins into a baking pan & add warm water, filing the the pan to halfway up the ramekin. Bake 45-60 minutes until the custard is just set.

Cool thoroughly then refrigerate a minimum of 4 hours. Just before serving, preheat the broiler & sprinkle the top of each custard with 2 tsp. of sugar.

Place under the broiler to caramelize (approx. 1-2 minutes). Or use a culinary torch to achieve the same result. This recipe serves 12.