ROSEMARY ROAST

from Mike Bennett
     1 Tbsp. olive or vegetable oil
     Worchestershire sauce
     5 - 6 lbs. beef boneless sirloin tip roast
     2 cloves garlic, finely chopped
     2 Tbsp. chopped fresh rosemary leaves
     1/2 tsp. salt
     1/2 tsp. coarsely ground pepper
     1 med. onion, sliced
     1 c. beef-flavored broth, divided
     1/3 c. all-purpose flour
In a small bowl, mix oil and Worchestershire sauce; brush over beef roast.  Rub roast evenly with garlic, rosemary, salt and pepper.  In a 5- to 6-quart slow cooker, add onion.  Pour 1/4 c. of the broth over onion.  Place beef roast on onion.  Refrigerate remaining broth.

Cover and cook on low heat setting for 8 - 9 hours.

Remove beef from cooker; cover to keep warm.  In a small bowl, mix remaining 3/4 c. broth and flour; stir into hot mixture in cooker.  Increase heat setting to high.  Cook uncovered 5 - 10 minutes or until thickened.  Serve gravy with beef.

GRILLED LIME CHICKEN

from Mike Bennett
     8 boneless skinless chicken breast halves (4 oz. each)
     1/2 c. lime juice
     1/3 c. olive oil
     4 green onions, chopped
     4 garlic cloves, minced
     3 Tbsp. chopped fresh dill, divided
     1/4 tsp. pepper
Flatten chicken breasts to 1/4 in.  In a resealable plastic bag, combine the lime juice, oil, onions, garlic, 2 Tbsp. dill and pepper; add chicken.  Seal bag and turn to coat; refrigerate 2 - 4 hours. 

Drain and discard marinade.  Grill chicken, uncovered, over medium-hot heat for 6 - 7 minutes on each side, or until a meat thermometer reaches 170 degrees.  Sprinkle with remaining dill.

SIMPLE HOMEMADE PANCAKES

from Mike Bennett
     1 1/2 c. all-purpose flour
     3 1/2 tsp. baking powder
     1 tsp. salt
     1 Tbsp. white sugar
     1 1/4 c. milk
     1 egg
     3 Tbsp. butter, melted
1. In a large bowl, sift together the flour, baking powder, salt and sugar.  Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

2.  Heat a lightly oiled griddle or frying pan over medium-high heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 c. for each pancake.  Brown on both sides and serve hot.

CHICKEN PARMESEAN

from Mike Bennett
     4 slices whole-wheat bread (1-ounce each)

     1 teaspoon dried oregano

     1/2 teaspoon garlic powder

     4 teaspoons paprika

     1/2 teaspoon salt

     1/2 teaspoon black pepper

     2 egg whites

     1/2 cup skim milk

     1/2 cup all-purpose flour

     4 (6-ounce) skinless boneless chicken breast halves, 

           pounded to 1/2-inch thickness

     Olive oil cooking spray

     1 jar good-quality marinara sauce (about 3 1/2 cups)

     3/4 cup (3 ounces) shredded part-skim mozzarella cheese

     2 tablespoons (1/2-ounce) shredded Parmesan

Preheat the oven to 350 degrees F.

Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake for 12 minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)

In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

Per Serving

(Serving size, 1 piece chicken with sauce and cheese)

FLUFFY SCRAMBLED EGGS

from Mike Bennett
     6 eggs
     3 tsp. cream cheese, cut into small cubes
     salt and pepper to taste
The best way to cook a scrambled egg is slow--about 275-300 degrees.  I like to use butter in the pan.  Stir in eggs with cream cheese; season with salt and pepper.  Keep fluffing with a fork as they cook.  Remove eggs from heat when they start firming up to avoid overcooking and drying them out.  If you'd like, spinkle with cheese of your choice. 

Eggs are light, creamy and fluffy!

SHRIMP DIP

from Mike Bennett
     1 can shrimp
     1 pkg. cream cheese
     1 green onion
     1/8 tsp. garlic powder (adjust to taste)
     1/8 tsp. seasoned salt (adjust to taste)
Chop green onion into very small pieces.  Drain and reserve juice from shrimp.  Combine cream cheese and shrimp in a medium bowl.  Add juice as needed to make a smooth texture.  Add chopped onion and spices; mix well.  Let chill in refrigerator for 30 minutes to set up. 

(Use with snack crackers, chips, bugles--whatever you like!)

SEASONED BUTTER

from Mike Bennett
     1 square softened butter
     1/8 tsp. onion powder
     1/8 tsp. garlic powder
     1/3 tsp. rosemary
With a fork, mix thoroughly.  Taste, and adjust spices as desired.  Shape and refrigerate until needed. 

from the chef: great with vegetables, corn on the cob, etc.!

Week 2: OREGANO MASHED POTATOES

from Mike Bennett
     6 1/2 c. potatoes, peeled and cubed
     1/2 c. milk
     1/2 c. sour cream
     2 Tbsp. fresh oregano, minced
     1 Tbsp. butter or margarine
     3/4 tsp. salt
     1/4 tsp. pepper
Place potatoes in a large saucepan; cover with water.  Bring to a boil over medium-high heat.  Cook for 15-20 minutes or until tender; drain.  Place potatoes in a large mixing bowl.  Add the remaining ingredients; mash.  Adjust milk to make potatoes the desired consistency.  To make it richer, use cream in place of milk.

ROSEMARY RICE

from Mike Bennett
     1 Tbsp. olive oil
     16 oz. reduced sodium chicken or vegetable broth
     2 c. water
     2 c. uncooked long grain rice
     3 Tbsp. fresh rosemary, minced
     1/4 tsp. pepper
     1/2 c. shredded Parmesean cheese
In a saucepan combine broth and water.  Stir in the rice, rosemary and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.  Remove from the heat; let rest for 5 minutes.  Fluff rice then stir in Parmesean cheese.  Serve.

OREGANO MASHED POTATOES

from Mike Bennett
     6 1/2 c. potatoes, peeled and cubed
     1/2 c. milk
     1/2 c. sour cream
     2 Tbsp. fresh oregano, minced
     1 Tbsp. butter or margarine
     3/4 tsp. salt
     1/4 tsp. pepper
Place potatoes in a large saucepan; cover with water.  Bring to a boil over medium-high heat.  Cook for 15-20 minutes or until tender; drain.  Place potatoes in a large mixing bowl.  Add the remaining ingredients; mash.  Adjust milk to make potatoes the desired consistency.  To make it richer, use cream in place of milk.

ALMOST WASSAIL

from Mike Bennett
Chef's note: A true wassail can be rather complex.  This is a simple home recipe to give you that warm glow on a cold night, when you come in from having fun in the snow!
     1/2 gallon apple cider or juice
     3/4 c. orange juice
     1 tsp. cinnamon or 3 cinnamon sticks
     3 cloves
     1/2 tsp. nutmeg
Mix and heat, but do not boil.  Keep hot for 1/2 hour to bring out the spices flavor.

Enjoy!  Simple, fast and easy!

LEMON-OREGANO CHICKEN WRAPPED IN BACON

from Mike Bennett
     4-6 boneless, skinless chicken breasts
     1 lemon
     1/4 c. olive oil
     2 tsp. lemon pepper
     1/2 tsp. garlic powder
     1/2 tsp. salt
     1 1/2 tsp. dried oregano
     2 or 3 strips of bacon per piece of chicken

Mix dry ingredients.  Grate lemon zest into bowl and squeeze lemon juice into bowl; add olive oil.  Mix well.

Put chicken into a bowl or casserole tray; pour mixture over chicken, making sure chicken is coated.  Let chicken marinate for 1 hour.

To wrap chicken with bacon, place bacon on work surface, ends together.  Place chicken on bacon and braid bacon around chicken.  Hold in place with a tooth pick. 

Grill until done, turning a few times.  Because of all the oils, it might be best to have aluminum under the chicken to keep flames from burning the food.  Meat temperature for poultry should be between 160-170 degrees.

KNEADERS' RASPBERRY BREAD PUDDING

from Mike Bennett
Cream mix:
     1 1/2 loaves aged, white bread
     1 qt. heavy cream
     3 c. sugar
     1 egg
     1 tsp. vanilla

In a large bowl, combine cream, sugar, egg and vanilla.  Cut bread into 1 1/2-inch cubes and add to cream mixture, coating bread well.  Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb completely.

Fruit filling:
     5 c. frozen raspberries
     1 c. sugar
     1/2 c. apple juice

Combine raspberries, sugar and apple juice; stir until sugar is dissolved.  Layer a 9x13-inch baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly; top with remaining bread.  Bake 40 minutes at 375 degrees.  Serve warm.  Top with vanilla sauce.

Vanilla sauce:
     1 1/3 c. butter
     5 Tbsp. flour
     3 c. heavy cream
     1/3 c. sugar
     2 tsp. vanilla

Over medium heat, melt butter; add flour; stir 10 minutes until it has a nutty aroma--do not brown.  Add cream and sugar; boil until mixture is thick.  Remove from heat, adding vanilla.  Serve this wonderful sauce cold.

ITALIAN ROASTED CORN

from Mike Bennett
     8 ears of corn, cleaned
     1 1/2 tsp. rosemary leaves
     1 tsp. oregano
     1 tsp. basil
     1/2 c. (1 stick) butter
     1 tsp. olive oil

Heat butter until soft.  Add all other ingredients.  Mix until a herb past butter.  Place corn in foil.  Apply butter to corn and seal foil.  Place over grill and heat for 15 minutes.  Listen for sizzling, turning a few times to heat evenly.

Enjoy!

ITALIAN CHICKEN AND RICE DINNER

from Mike Bennett

     2 - 2 1/2 lbs. boneless, skinless chicken legs or breasts

     1/2 lb. bacon

     1/3 c. Italian seasoning

     1 tsp. garlic powder

     1/4 c. sweet basil

In a large casserole dish place chicken spreading across the bottom.  Mix spices and spread across chicken.  Bake at 350 degrees for 20 minutes.  Take out of oven, spread bacon strips over chicken.  Bake for 45 minutes.

Prepare 2 cups rice (4 cups water, 1tsp salt and 2 cups rice.  Bring to boil for 5 min, reduce heat to lowest, cover and let simmer until done.)  When ready to serve, fluff rice into bowl.

     2 cans cream of chicken soup

     3/4 c. sour cream

     1 can evaporated milk

Mix and heat until smooth and hot.  Add milk if needed to thin sauce to taste.

Presentation:

On a dinner plate, spread a layer of rice, then place chicken on the rice.  Cover everything with sauce.

Serve with desired vegetable.

Serves 6

GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON

from Mike Bennett (learned from Rachael Ray, sort of)
     2 1/2 lbs. boneless, skinless chicken breasts or thighs, cut into large chuncks
     6 cloves of garlic, crushed
     3 Tbsp. fresh rosemary leaves, stripped from stems or 4 Tbsp. dried rosemary
     3 Tbsp. extra-virgin olive oil (eyeball it)
     1 lemon, zested and juiced
     1 Tbsp. grill seasoning blend (Montreal Seasoning) or coarse salt and black pepper
     1/2 c. chicken broth

Preheat oven to 450 degrees.

Arrange chicken in a 9x13-inch baking dish.  Add garlic, rosemary, olive oil, lemon zest and grill seasoning (or salt and pepper) to the dish.  Toss and coat the chicken with all ingredients, then place in oven.  Roast 20 minutes.  Add broth and lemon juice to the dish and combine with pan juices.  Return to oven and turn oven off.  Let stand 5 minutes longer, then remove chicken from the oven.  Place baking dish on hot pad and serve, spooning pan juices over the chicken pieces.

Serve with rice or penne pasta and steamed vegetables.

DANISH PANCAKES

from Mike Bennett

Preparations:

From the chef: I like to use a cast iron skillet over a medium heat.

I use 1/3 cup batter and swirl it around until it covers the bottom of the pan.

A little dab of shortening or butter, you could use the spray stuff every other pancake will keep them from sticking to the pan.

     5 c. flour

     1 tsp. salt

     1/2 - 1 c. sugar (according to your taste)

Mix dry ingredients.

Slowly blend in …

     14 eggs

     2 c. milk

Batter should be smooth and lump free.  Add milk until you get the right consistency.  It should be runny, pours like syrup.  Up to two more cups may be needed.

Enjoy!

BEEF AND FOUR BEAN CHILI

from Mike Bennett
     2 Tbsp. olive oil
     1/2 large yellow onion, chopped
     1 orange bell pepper, seeded and chopped
     2 cloves of garlic, minced
     3 lbs. ground beef (I used 85 % lean)
     1/2 lb. bacon
     4 Tbsp. chili powder*
     2 tsp. red pepper flakes**
     2 tsp. cumin
     2 (14.5 oz.) cans of fire-roasted diced tomatoes***
     2 c. water
     1 (8 oz.) can of tomato paste
     1 can of pinto beans, drained and rinsed
     1 can of great northern beans, drained and rinsed
     1 can of black beans, drained and rinsed
     2 cans of kidney beans, drained and rinsed
     2 tsp. salt (or to taste)

1. In a large saucepan or Dutch oven over medium heat, cook bacon cut into 1 inch pieces. As the bacon is nearly done add onion and pepper with olive oil until softened, about five minutes. Drain the bacon. Add garlic and cook, stirring, for another minute, then add ground beef. For best results cook the beef in a separate pan and drain. Cook, breaking up the meat with a wooden spoon, just until meat is no longer pink. Drain the fat from the pan then mix all the parts.

2. Add the chili powders and cumin, and cook the spices and the meat together, stirring, for half a minute or so stir, and allow to cook while you open all the cans and drain and rinse the beans.  Add all the tomatoes, two cups of water, tomato paste, and beans; stir well.  Bring mixture up to a slow boil then turn the heat down to low and simmer, partially covered, for about an hour. Stir often.

3. As the chili simmers, stir it occasionally, and taste to see if you need/want more chili powder or cumin (don’t add salt until it’s done cooking).  Once chili has reached the thickness you like, then add salt to taste.  Eat immediately or wait for it to cool then refrigerate overnight.  The chili tastes even better the next day!  It can also be frozen.

From the chef: For this batch of chili I used kidney beans, black beans, pinto beans and white beans. I think its fun to mix things up a bit. But you can really use any kind of beans you like or whatever you find knocking around your own pantry.  You can think of this chili recipe as a guideline and then put your own twist on it.  It’s entirely up to you!