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Recipes

Shrimp Pat Thai

Published on 23 April 2016 Category: BlogRecipes Written by Andrea
Recipe April 6 Roasted Raspberry Chipotle Pork Tenderloin

INGREDIENTS

½ cup olive oil
2 teaspoons minced fresh rosemary leaves, plus 4-5 sprigs for garnish
1 tablespoon minced garlic
1 teaspoon sea salt
1½ teaspoons freshly ground black pepper
2 1-pound pork tenderloins, trimmed
1¾ cups Roasted Raspberry Chipotle Sauce
¼ cup fresh raspberries, for garnish

PREPARATION

Preheat oven to 425°F. In a small bowl, whisk together oil, rosemary, garlic, salt and pepper. 
Place tenderloins on a baking sheet and rub generously all over with 
the seasoned oil. Roast, uncovered, until the internal temperature is 155°F, about 20-25 minutes. Remove the meat from the oven and set aside, loosely covered with 
foil, for 10 minutes, to rest and allow the internal temperature to rise to 160°F.
While the meat is resting, heat raspberry chipotle sauce in a small saucepan until 
just heated through, not to boiling. Slice the meat into ¼- to ½-inch slices; fan out 
on a serving plate. 
Pour the heated sauce over the slices. Garnish with rosemary sprigs and raspberries. Serve hot. 
Makes 6 servings.

Chocolate Silk Pie

Published on 06 April 2016 Category: BlogRecipes Written by Andrea
Recipe March 19th Chocolate Silk Pie - Copy 

INGREDIENTS

CRUST
1 1/2 cups (about 18) finely crushed chocolate sandwich cookies
1/4 cup Land O Lakes* butter, melted
FILLING
1 cup sugar
3/4 cup Land O Lakes* butter, slightly softened
3 1-ounce squares semisweet
baking chocolate, melted, cooled
3/4 cup refrigerated egg substitute
GARNISH
 Aerosol Whipped Heavy Cream or Aerosol Whipped Light Cream
Chocolate curls (optional)

PREPARATION

To prepare the crust, stir together all ingredients in a medium bowl. Press onto 
the bottom and sides of a 9-inch pie pan. Refrigerate for 10 minutes.
To prepare the filling, combine sugar and butter in a small bowl. Beat at medium 
speed, scraping the bowl often, until well mixed. Add melted chocolate and 
continue beating, scraping the bowl often, until well mixed. Add egg substitute and 
beat until light and fluffy.
Spoon the filling into the crust. Refrigerate for at least 3 hours, or until set.
Garnish with whipped cream and chocolate curls, if desired. Store in the refrigerator.
Makes 8 servings.

 

Steelhead With Tarragon Cream

Published on 06 April 2016 Category: BlogRecipes Written by Andrea
Recipe March 19 Steelhead with tarragon Cream - Copy

INGREDIENTS

4 6-ounce portions steelhead
Grated zest and juice of 1 lemon, divided
Salt and pepper
2 green onions, chopped, divided
1 tablespoon chopped fresh tarragon, divided
1 shallot, chopped
1 cup white wine (dry or semi-dry)
1 pint heavy whipping cream Hearty rice blend, for serving

PREPARATION

Heat a nonstick sauté pan over medium heat. Season steelhead fillets with lemon 
zest and salt and pepper to taste. Sprinkle with half the green onions and 1 teaspoon 
of the tarragon. Place the fillets skin side up in the preheated pan and cook until 
golden brown, about 4 minutes. 
Turn the fillets over and continue cooking 
until golden brown and cooked through, about 3 more minutes. Remove the 
fillets to a serving platter and keep warm. Add shallot and the remaining 
tarragon to the pan and deglaze with wine, reducing until nearly evaporated.
Add cream and cook until reduced by half. Add the remaining green onions
and season to taste with salt, pepper and lemon juice. Pour over the fillets. 
Serve with hearty rice blend. Makes 4 servings.