Sugarbush Farm Mac & Cheese
2 cups macaroni
6 tbsp butter
4 tbsp flour
2 c milk
8oz Extra Sharp Cheddar cheese
Salt & pepper
½ c bread crumbs
Preaheat oven to 350 degrees. Cook pasta in boiling water until tender, drain. Melt 6 tbsp butter in medium sauce pan at low heat. Add flour and blend, stirring until well mixed. Add milk, salt & pepper and whisk, stirring until sauce thickens. Take off heat. Shred or grate cheese and add. Either wait until cheese has melted with pan off the heat or heat on low until cheese melts. Place in greased baking dish. Take bread crumbs and add 2 tbsp melted butter, mix well and sprinkle over top of macaroni and cheese. Bake about 30 minutes until top is golden brown and sides begin to bubble.
Bleu Cheese Burgers
1lb lean ground beef
1/2 cup plain bread crumbs
1/4 cup finely diced onions
1 egg, slightly beaten
1 tsp steak sauce
3oz bleu cheese
Mix together everything but bleu cheese. Divide meat into 8 even portions. Shape 4 patties, put bleu cheese in center and put "top" on patty and grill.
Best Ever Broccoli Bake
10-oz box frozen chopped broccoli, thawed & drained
8oz shredded cheddar cheese (2 cups)
1 tbsp dried onion flakes
Salt and pepper to taste
6 eggs
8oz container sour cream
Grease a 9-inch quiche dish or pie plate. In a bowl, mix together the broccoli, cheese, onion flakes, salt and pepper. Pile this mixture into the baking dish. Put the eggs and the sour cream in a blender and blend them together until smooth. Pour this over the broccoli and cheese mixture. Bake uncovered at 350 degrees for 40 minutes or until a knife inserted near the center comes out clean.
Saucy Chicken and Asparagus
1-1/2 lbs fresh asparagus spears, halved
4 boneless skinless chicken breast halves
2 tbsp cooking oil
1/2 tsp salt
1/4 tsp pepper
1 10-3/4 oz can condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1 tsp lemon juice
1/2 tsp curry powder
4oz (1 cup) shredded sharp cheddar cheese
If desired, partially cook the asparagus and drain. Place asparagus in a 9x9 inch greased baking dish. In a skillet over medium heat, brown chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus. In a bowl, mix soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Cover and bake for 40 minutes at 375 degrees or until chicken is tender and juices run clear. Sprinkle with the cheese and let stand for 5 minutes. Makes 4 servings.
Chicken Pesto Pizza
1 lb frozen pizza dough, thawed
1 egg white, slightly beaten
1/2 lb boneless skinless chicken breast, cut into 1/2 inch pieces
1 small onion, sliced
1 small sweet yellow pepper, julienned
1 tbsp olive oil
1/4 cup prepared pesto
3 small tomatoes, sliced thin
4oz shredded Jack or mozzarella cheese
Preheat oven to 400 degrees. Spread dough on greased 12 inch pizza pan. Prick dough with fork. Brush on egg white. Bake for 12 minutes, until lightly browned. Meanwhile in large skillet, saute chicken, onion and pepper until chicken is no longer pink. Drain. Spread pesto over crust, top with mixture of chicken and vegetables. Top with cheese. Bake 12-15 minutes, until lightly browned.
Cheesy Cauliflower Bake
1 head cauliflower, cut into pieces and steamed until soft
1/4 cup flour
3 tbsp butter
2 cups milk
2 tbsp Halladay's Lobster Bisque Seasoning
1-1/4 cup cheddar cheese, shredded
1/2 cup panko bread crumbs
Melt butter in a saucepan, whisk in flour until smooth. Add milk and seasoning; simmer until thickened. Add cheese, stirring until melted. Pour over cauliflower and top with bread crumbs; bake until golden brown, about 15 minutes
Maple Teriyaki Salmon
1/3 cup apple juice
1/3 cup pure Vermont maple syrup
3 tbsp soy sauce
2 tbsp finely chopped onion
1-2 minced garlic cloves
4 salmon fillets
In a bowl, combine the first five ingredients; divide in half and refrigerate one half for basting. Pour remaining marinade into a large sealable plastic bag. Add salmon to bag and seal it, then turn to coat both sides. Refrigerate for 1-3 hours. Drain and discard marinade. Broil salmon 4 inches from heat for 5 minutes. Baste with reserved marinade and broil 10 minutes longer or until fish flakes easily with a fork, basting frequently.
Roasted Maple Chicken
1/2 cup Pure Vermont maple syrup
4 boneless chicken breasts
1/4 cup flour
2 tbsp butter
1 tsp dried savory
1 large onion, sliced into large rings
1/4 tsp dried sage
1/2 cup water
1/2 tsp dried thyme
Salt & pepper to taste
Dredge chicken in mixture of flour and salt and pepper. In Dutch oven, melt butter over medium heat. Add chicken and cook until lightly browned. Remove from heat. Pour maple syrup over chicken, turning to coat. Sprinkle savory, sage and thyme over syrup. Arrange onion over chicken pieces. Pour water around chicken to cover the bottom of the Dutch oven. Bake at 350 degrees uncovered for 45 minutes or until chicken is done, basting as needed. SERVES 4
Maple BBQ Chicken
2lbs chicken
1/2 cup dark maple syrup
1/2 cup cider vinegar
1/3 cup soy sauce
2 tsp cinnamon
2 cloves garlic, finely chopped
Mix all ingredients except chicken together. Pour over chicken and bake at 375˚ for 45 minutes, basting several times.
Grilled Maple BBQ Pork Chops
3lbs pork chops
1-1/2 cups maple syrup
2 tbsp chili sauce
2 tbsp cider vinegar
1/2 tsp onion powder
1/4 tsp pepper
1 tbsp Worcestershire sauce
1/2 tsp dry mustard
Combine all ingredients except the pork chops to make your grilling sauce. Place pork chops on the grill. Grill until tender, brushing frequently with sauce, turning occasionally to glaze evenly.
Spicy Maple Wings
2lbs chicken wings
1/4 cup dark robust maple syrup
2 tbsp orange marmalade
2 tbsp chili sauce
1 tbsp poultry seasoning
Salt and pepper
Preheat oven to 375 degrees. Place wings on a non-stick baking sheet and season with salt and pepper. Cover with foil and bake for 30 minutes. In a mixing bowl, whisk together maple syrup, orange marmalade, chili sauce and poultry seasoning. Remove chicken from oven. Change to broil. Remove foil and pour sauce over the wings, turning to coat well. Place back in oven and broil for 7 minutes or until wings are beginning to crisp. Be careful not to overcook or scorch.
Maple-Lemon Skirt Steak
Whisk 3 tbsp maple syrup, 2 tbsp lemon juice, 1 tsp Dijon mustard and a minced garlic clove in a small saucepan. Season 1 pound skirt steak with ½ tsp salt and ¼ tsp pepper and set aside. Heat a lightly oiled grill pan or heavy frying pan over medium-high heat. Cook steak to desired doneness, about 3 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes. Meanwhile, bring maple-lemon mixture to a boil over medium-high heat. Let simmer 1 minute. Cut steak into thin slices across the grain and drizzle with sauce. 4 servings
Vermont Spring Chicken
2½-3lb chicken, cut up
1/4 cup butter, melted
1/2 cup maple syrup
1 tsp salt
Dash of pepper
2 tsp lemon juice
1/4 cup chopped almonds (optional)
Place chicken pieces in buttered baking dish. Mix remaining ingredients and pour over chicken. Bake, uncovered for 50-60 minutes at 400. Baste occasionally.