Fresh Baked

Asian Chicken Taco

Ingredients:
1 lb. Pulled, sliced or diced Chicken (breast, legs, etc.)
2 T Butter, rendered Bacon fat or oil of your choice
1 T Hoisin Sauce
2 t Soy Sauce
2 ea. Green Onions, sliced
2 oz. Bean Sprouts
2 oz Shredded Carrot
1 Clove Garlic
1 – 2 oz Water Chestnuts, julienne (optional)
6, 10 or 12 inch Flour Tortillas

Preparation:
Heat up sauté pan over medium heat and add butter
Add carrots and sauté until tender
Add sprouts, onions and chicken and toss
Add garlic and wait for aroma before tossing
Add sauces and toss all together
Lay out tortillas and fill with chicken mixture
Roll and eat

Pistachio-Encrusted Venison Medallions

Ingredients:
2 lbs. Venison Loin (back straps) cut into 3-4 oz medallions
4 oz pistachio nuts, ground
2 oz honey mustard
Salt and pepper as needed
2 T oil (for searing)

Method:
Season medallions with salt and pepper and sear in hot skillet
Remove from heat and let rest
Evenly coat medallions with honey mustard
Dredge medallions in ground pistachios
Finish in 375 degree preheated oven for 10 – 12 minutes or until desired doneness

Serve with your choice of sauce or from the suggested list:
Veal Demi Glace
Dried Cherry and Mango Chutney
Cranberry Relish (not from a can, please)
Pistachio Cream Sauce

Spicy Grilled Shrimp with Rice and Mango Salad and Sesame Sugar Snap Peas

Servings: 4

Ingredients:
3 tablespoons vegetable oil
2 teaspoons minced fresh ginger
1/4 teaspoon dried crushed red pepper
16 uncooked jumbo shrimp, peeled, deveined
3 tablespoons fresh lime juice
2 tablespoons soy sauce
3 cups cooked short-grain brown rice (about 1 1/4 cups uncooked)
1 mango, peeled, pitted, chopped
4 green onions, thinly sliced
8 ounces sugar snap peas
1 teaspoon oriental sesame oil
1 teaspoon sesame seeds
4 10- to 12-inch metal skewers

Preparation:
Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.
Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.
Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.

Nutritional Information
Per serving: calories, 438; total fat, 11 g; saturated fat, 1 g; cholesterol, 168 mg; fiber, 5 g

Sun-Dried Tomato Chicken Salad

Ingredients:
1 lb. cooked chicken, diced
2-3 tablespoons mayonnaise (more or less depending on your preference)
3 oz. sun-dried tomatoes, roughly chopped
1 small onion, diced fine
1 clove garlic, minced
2 tablespoons fresh herbs, roughly chopped (basil, parsley, rosemary etc.)
Salt and Pepper to taste

Preparation:
1) combine ingredients in large bowl
2) adjust seasoning and put on bread of choice
3) serve

Southwest Breakfast Burrito Recipe

12 eggs lightly beaten
½ - ¾ pound chorizo or favorite sausage of choice
1 red pepper, diced
1 medium onion, diced
2 cloves garlic, minced
Oil as needed (can use bacon fat, fat from the sausage or butter in place of oil)
1Tbs. ground cumin
1 tomato, diced
2 cups shredded cheese
1 bunch green onions, sliced
1 pkg. flour tortillas

1) Saute onions and peppers in oil until tender
2) Add garlic
3) Add crumbled sausage and saute until browned being careful not to burn onions and peppers
4) Add eggs and stir until cooked through
5) Add cumin and set aside for serving
6) Spoon mixture into tortilla and add tomato, cheese and green onions if desired

Tips & Tricks: How to Throw a Successful Tailgate Party

Plan your menu and do your prep work a day or two before the game. Keep the menu simple!
Bring plenty of ice! Always make sure your food is kept chilled till ready to serve or prepare. Better to have too much ice than not enough. Be sure to have separate ice for drinks and storage.
Make sure your grill is good to go before you leave home. Check your tanks and clean out any old charcoal. Safe grilling is happy grilling!
Make a list of the items you want to take along. Pack paper products the night before. Remember items such as a small first aid kit, sunscreen, rain gear and wet wipes.
Include a couple of heavy duty recyclable plastic bags for trash disposal when the party's over. Put recyclable cans and bottles in the empty cooler to dispose of at home if there are no recycle containers in the lot.
Bring a tarp for extra cover! It will provide protection from the elements – whatever they may be.
If alcohol is going to be served, be certain to appoint a designated driver and make sure your guests are quite clear on that aspect of the game plan.
Plan to have your food ready 1½ hours before kickoff. This allows plenty of time to eat, clean up and extinguish the grill.
Bring a football or Frisbee to toss with friends. It’s a great way to meet your tailgate neighbors.
All parking places are NOT created equal. Go early to find a good spot, preferably next to a grassy area or at the end of the parking row. This will give you extra room for serious tailgating. Fly a flag on a very high pole so your friends can find you.
Be sure to contact University Catering for your tailgate party needs!

Chocolate Cheesecake - A nice finale

Ingredients

2 lbs. cream cheese
1 ¾ C sugar
5 eggs
12 oz chocolate, semi sweet
1 oz vegetable oil
6 oz heavy cream
1 pkg. graham crackers
2 oz melted butter

Method

Melt Chocolate over double boiler
Remove from heat once the chocolate is about half way melted
Once fully melted, add oil and mix in fully
Set aside and let cool
Crush graham crackers and mix with butter
Pour into empty spring form pan and press firmly
In mixer, combine cream cheese and sugar and mix until smooth
Add eggs one at a time until completely incorporated
Add heavy cream all at once
Add melted chocolate
Pour in spring form pan and bake at 200 degrees for 2 – 2.5 hours or until done
When cake rises to a full dome, remove carefully from oven and let rest at room temp for 1 – 1.5 hours. Run a sharp knife around inside of pan and remove spring form. Place cake in refrigerator for an additional 1 – 1.5 hours and serve.

Chicken-walnut salad with potato salad, tomatoes, and kalamata olives - A healthy choice

Servings:Makes 4 servings.

Ingredients

1 ½ pounds white–skinned potatoes, peeled, cut into ½-inch pieces
½ cup dry white wine
¾ cup thinly sliced red onion
3 tablespoons extra-virgin olive oil
4 deli–roasted chicken breast halves, skinned, boned, meat diced
1 cup sliced celery with leaves
½ cup walnuts, toasted, chopped
4 tablespoons freshly grated Parmesan cheese
2 ½ tablespoons fresh lemon juice
12 ounces cherry tomatoes, halved
¼ cup pitted Kalamata olives, halved
3 tablespoons chopped fresh parsley
4 large romaine lettuce leaves
4 lemon wedges

Method

Steam potatoes until tender, about 10 minutes. Transfer to bowl; stir in wine. Let stand 1 hour. Mix in onion and 1 tablespoon oil. Season with salt and pepper.
Mix chicken, celery, walnuts, 2 tablespoons cheese, 1 ½ tablespoons lemon juice, and 1 ½ tablespoons oil in bowl. Season with salt and pepper. Mix tomatoes, olives, parsley, 1 tablespoon lemon juice, and ½ tablespoon oil in small bowl. Season with salt and pepper. Arrange lettuce leaves on platter. Top lettuce with chicken salad; sprinkle with remaining 2 tablespoons cheese. Mound potato salad and tomato salad next to lettuce leaves. Garnish with lemon wedges.

Nutritional Information

Per serving: calories, 568; total fat, 26 g; saturated fat, 4 g; cholesterol, 99 mg; fiber, 6 g