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Our 5th Annual Foster Child Coat & PJ Drive is Here!

Please help us make the holidays a little warmer for 65 foster children in our area. Pick up a tag at our registers and simply purchase the gift requested. It will be given to a foster child in Seneca’s program to receive as a heart and body warming holiday gift! Cash donations are also accepted and will go directly to Seneca!

Roast Chicken & Mushrooms with a Red Wine Sauce

Looking for a simple dish that’s sure to WOW your Valentine?
Give this elevated, yet easy chicken dish a try!
Total:45 min       Prep:10 min      Cook:35 min    Yield:2 servings         Level:Easy

Ingredients

Directions

Preheat the oven to 375 degrees F. Season the chicken with 1/2 teaspoon salt, and pepper to taste. Heat a medium skillet over medium-high heat; add 1/2 tablespoon vegetable oil, then add the chicken, skin-side down, and cook until the skin is golden brown, about 6 minutes. Transfer to a rimmed baking sheet, skin-side up; reserve the skillet.

Toss the mushrooms with the remaining 1/2 tablespoon vegetable oil and season with salt and pepper; scatter around the chicken on the baking sheet. Bake until the mushrooms are tender and a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 25 minutes.

Meanwhile, melt the butter in the reserved skillet over medium heat. Add the flour and cook, stirring, 1 minute. Add the chicken broth and bring to a simmer, whisking. Add the wine, sugar and 1/4 teaspoon salt and simmer until the sauce is reduced by half, about 10 minutes. Season with salt and pepper.

Spoon some of the red wine sauce onto each plate; top with the chicken and mushrooms.

Photograph by Anna Williams

Recipe courtesy Food Network Magazine

Homemade Chicken Flautas

Quick and easy for the big game!

INGREDIENTS
YIELDS: 8
CAL/SERV: 616

1 rotisserie chicken ~ Prepared in our Village Meat Department Daily!
8 oz. Queso Fresco
1 c. salsa verde
4 c. safflower or canola oil
16 flour tortillas
DIRECTIONS
PREP TIME: 0:30
TOTAL TIME: 0:40

  1. Remove white and dark meat from chicken and shred, discarding bones and skin. In a large bowl, toss together chicken, 1 1/2 cups queso fresco, and salsa verde.
  2. Fit a baking pan with a wire rack; set aside. In a large, heavy-bottomed pot fitted with a deep-fry thermometer, heat oil (about 2 inches deep) over mediumhigh heat to 325 degrees F.
  3. Meanwhile, preheat oven to 200 degrees F. Place a tortilla on a clean surface and spoon about 1/2 cup chicken mixture in a line down the center. Roll tortilla up into a tight cylinder and insert a toothpick through the center to secure. Repeat with remaining tortillas and filling.
  4. Working in batches, deep-fry flautas until golden brown, 4 to 5 minutes, turning halfway through. Using tongs or a slotted spoon, carefully remove from oil, tilting flautas to drain excess oil. Place on wire rack in prepared pan, remove toothpicks, and transfer to oven to keep warm. Serve hot with salsa verde and remaining queso fresco.

Edamame Pasta Salad

Hands-On Time ~ 15 Mins      Total Time ~ 30 Mins       Yield ~  4 servings

Pasta salad might sound retro, but this fresh take is perfect for a weeknight dinner or as a side at a dinner party. Here, with nutty edamame, toasted walnuts, and crumbled feta, you get something elegant and interesting. Sherry vinegar adds a nice mellow flavor, but you can substitute red or white wine vinegar in a pinch. If you’re making this ahead, leave out the baby arugula until just before serving.

How to Make It

Step 1

Cook pasta in a large pot of boiling salted water according to package instructions, adding edamame during the last 4 minutes of cooking.

Step 2

Meanwhile, heat a small skillet over medium-high. Add lemon wedges, cut side down, and cook until well blistered, about 1 minute per side. Transfer to a plate.

Step 3

Reserving 2 tablespoons of cooking liquid, drain pasta and edamame; transfer to a large bowl. Toss with 2 tablespoons oil; set aside until cool, 5 to 10 minutes.

Step 4

Whisk together salt, vinegar, pepper, reserved cooking liquid, and remaining 4 tablespoons oil in a small bowl. Add to bowl with pasta and edamame along with arugula, feta, and walnuts; toss well. Squeeze seared lemon wedges over pasta.

Brooklyn Cheese Puffs, Featuring BelGioioso Ricotta

A simple, yet elegant appetizer for any party!

Jessica Lynn-Lato in America’s Test Kitchen Best-Ever Lost Recipes

At first glance, these light and airy cheese puffs may look like fancy French gougeres.  But instead of relying on hard-to-make cream puff pastry and a fussy pastry bag, Jessica’s clever recipe calls for turning butter, ricotta cheese, shredded cheddar cheese, egg, and flour into a thick dough that balloons magically once put into the oven.  As with gougerers, the cheese puffs require a very hot oven – 450 degrees- since they are leavened by steam pushing up and out from their interiors.  Seasoned with a bit of salt and served up hot from the oven, these cheese puffs manage to be both elegant and incredibly satisfying.

 

Brooklyn Cheese Puffs ~ Makes 36 cheese puffs

Ingredients


  • 4 Tbsp. unsalted butter, cut into small pieces and softened
  • 3/4 cup shredded sharp cheddar cheese
  • 2/3 cup all purpose flour
  • 1-1/2 cups ricotta cheese
  • 1 tsp salt plus extra for sprinkling
  • 1/4 tsp pepper
  • 2 Tbsp. chopped fresh parsely
  • 1 large egg

How to make it


  • Combine the butter and cheddar cheese in a large bowl. Add flour, ricotta, salt, pepper, parsely and egg. Stir until well combined. Drop by rounded teaspoonfuls of the mixture onto a baking sheet, spacing the rounds about 1 inch apart. Transfer baking sheet to the freezer and chill until frozen, at least 30 minutes.
  • Adjust oven rack to the middle position and heat the oven to 450 degrees. Transfer the baking sheet with the puffs directly from freezer to preheated oven. Bake until lightly browned and puffed, about 10 minutes. Transfer puffs to serving platter and sprinkle lightly with salt. Serve immediately.

 

Start Off The New Year With Fortune & Luck!

Black-Eyed Peas With Ham Hock and Collards

  • YIELDAbout 12 cups cooked beans, 10 to 12 servings
  • TIME2 hours

Fred R. Conrad/The New York Times

INGREDIENTS

  • 2 pounds black-eyed peas, soaked overnight if possible
  • 2 pounds smoked ham hock, meaty ham bone or slab bacon
  • 2 teaspoons kosher salt
  • 1 large onion, peeled and stuck with 2 cloves
  • 1 bay leaf
  • ½ teaspoon black pepper
  • ½ teaspoon allspice
  • 2 tablespoons vegetable oil
  • 4 garlic cloves, minced
  • ½ teaspoon crushed red pepper
  • 2 pounds collard greens, cut in 1-inch ribbons (about 8 cups)
  • 1 bunch scallions, cleaned and chopped, for garnish
  • Nutritional Information

PREPARATION

  1. Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
  2. Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
  3. Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
  4. To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.

Hard Taco Shells Without the oil!

If you are like me, I prefer crunchy tacos to the soggy, soft type.  The main drawback – to get them crunchy you must fry them in oil.  As I was looking through Food and Wine Magazine to get some fresh dinner ideas, I was elated to see this really cool trick along with a delicious, zingy chicken taco recipe!

 

Bake Hard-Shell Tacos

Don’t spend taco night standing over the stove frying tortillas. Instead, bake four at a time in an inverted muffin pan for crunchy, healthier shells that are just delicious.

Fold the tortillas in half and stuff them between the cups of an inverted muffin tin to form shells.  Bake until crisp.

Chicken Tinga Tacos

Active 40 min; Totaql 1 hr 30 min; Serves 6

  • 2 Tbsp. extra-virgin olive oil
  • 1 white onion
  • 4 garlic cloves, sliced
  • 1 1/2 tsp. cumin seeds
  • 1 1/2 tsp. ground corriander
  • 2 cups chicken stock or low-sodium broth
  • 14 oz. tomato puree
  • 1 oregano sprig
  • 2 bay leaves
  • 4 1/2 lbs. skinless whole chicken legs
  • 12 5-inch flour tortillas
  • 3 Tbsp. distilled white vinegar
  • Kosher salt and pepper
  • Cilantro leaves, lime wedges and sliced onion for serving
  1. In a large enameled cast-iron casserole, heat the olive oil.  Add the onion, garlic, cumin, and coriander and cook over moderate heat until the onion is softened, about 5 minutes.  Add the stock, tomato puree, oregano and bay leaves and bring to a boil.  Add the chicken, cover partially and simmer until cooked through, 35 to 40 minutes.
  2. Meanwhile, preheat the oven to 400 degrees.  In batches, fold the tortillas in half and stuff them between the upturned cups of an inverted muffin tin to form shells.  Bake for 15 minutes, until crisp.
  3. Remove the chicken from the sauce and shred the meat.  Return the meat to the sauce and simmer for 10 minutes.  Discard the bay leaves and oregano sprig.  Stir the vinegar and season with salt and pepper.  Serve the chicken tinga in the taco shells with cilantro, lime wedges, and onion.

Make ahead: The chicken tinga can be refrigerated for up to 2 days.  Reheat gently before serving.