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SQUIRE FOODS, inc.

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-B

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Stuffed Peppers

Happy new year! It wasn’t a resolution, but over winter break I have designed a healthy eating plan for myself, and have been exercising/lifting weights. I am feelings great, and am now a firm believer that one does not need to eat bland to eat well. Clean eating is enjoyable, and you feel so much better physically from eating this way that I don’t know if i’ll ever go back to not being more conscious of what I consume on a day to day basis. Here’s one of my go-to recipes when I want a fulfilling and flavorful meal.

Stuffed Peppers

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  • 4 Bell Pepper (Red, Yellow, Green, Orange)
  • Rice – cooked, 1 cup (brown works fine)
  • Carrots – 1/4 cup, chopped
  • Onions – 1/2 cup, chopped
  • Corn – Sweet, yellow, canned, whole kernel, drained solids, 3/4 cup
  • Garlic – Minced, 2 cloves
  • Red Pack – Tomato Sauce 3 cups
  • Oil – Olive, 3 tablespoons
  • Celery – 1/4 cup chopped
  • Beef – Ground, 1 lb (or better yet, ground turkey)
-Preheat oven to 350* F
-Cut off bottom of pepper, and even the top/stems if necessary
-Clean out pepper and rinse. Make a tiny hole where the bottom stem was
-Add 2 tablespoons of olive oil over medium heat, and sauté garlic. Add Rice, coat all grains with oil, and add water. Cook covered until done.
-Season and cook meat with 1 tablespoons of olive oil
-Chop Celery, Carrots, and Onion together, and add vegetables, and rice to the beef mixture
-Add corn to mixture, and combine well. Add parmesan cheese if you’d like
-Put peppers in a pan, I use an 8×8 with 4in sides
-Stuff the peppers fully, and then pour tomato sauce over the peppers
-Put the “tops” on the pepper, and cover with aluminum foil, and cook for 45 minutes or until peppers are cooked
 

Enjoy!

B

Restaurant Aquavit


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While in NYC for the Hotel show, we had the honor of enjoying a [5 hour] meal at Aquavit on 55th Street. In addition to the aquavit [flavor infused vodkas] we had amazing wine pairings, and got a tour of the property following our meal. The service was amazing, and we met a fellow CIA-graduate [I’m doing the joint degree program with Cornell’s Hotel School] who we got to share our experiences regarding school, career choices, etc. with.

Chicken Francese (& Parmesan-Asparagus Risotto)

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I made this very simple and delicious meal for my mom, and while I wont be divulging my risotto recipe just yet, Chicken Francese is a perfect dish whether for date night or for a tuesday night pick me up. It can be served over pasta, and modifying the quantity is easy.

Ingredients
Flour (season with salt & pepper!)
Eggs, beaten
Chicken Cutlets, Boneless, Skinless and Thin
Lemons: 1 lemon sliced, 2 juiced
Pinot Grigio or other white wine (optional)
Chicken Stock
Butter
Parsley, chopped

Salt & (white) Pepper
Oil (canola is fine)

To Make
Heat oil in a sauté pan
Dredge the Chicken Cutlets in seasoned flower, and then dip in eggs
reduce heat to medium, and cook chicken until golden, about 5 minutes on each side
remove chicken, and hold in aluminum foil while you make the sauce
In the remaining oil, place slices on sauté pan, and cook until fragrant, hold on top of chicken cutlets in aluminum foil
deglaze with wine and/or chicken stock (3/4 cup white wine & 1 3/4 cup stock, for 2 1/2 cups of liquid total), bring to a simmer and reduce by 3/4
Remove from heat and stir in 1/2 a stick of butter, and lemon juice
Serve sauce over chicken, and sprinkle chopped parsley on top.

*Recommended wine pairings: Pinot Grigio, Pouilly-Fuisse, Sauvignon Blanc, or Champagne*

Enjoy!
-B

Stuffed Chicken Breast

I love entertaining, and am always thinking of new ways to incorporate favorite ingredients to make dinner menus. This time around, we made a mozarella, spinach, and ricotta cheese stuffed chicken breast. The top marinade is parsley, garlic, oil, sale, and pepper- simple, and delicious! (If you’re uncomfortable fabricating chicken, you can buy boneless skinless breasts, and roll up the filling inside a roulade)

Stuffed, Roasted Chicken

  • Chicken Breasts, on the bone, skin on
  • Olive Oil
  • Parsley, chopped
  • rosemary, chopped
  • thyme, chopped
  • Minced Garlic
  • Ricotta Cheese
  • Mozzarella
  • Frozen Spinach, thawed and drained
  • Salt, Pepper

To make:

  1. Preheat oven to 350 degrees
  2. in a bowl, combine 1 part spinach with 2 parts mozzarella, and 3 parts ricotta cheese, stir together and add salt and pepper. You can change the proportions to suit your tastes
  3. separate the very end of the bone lightly from the skin
  4. skin side down, cut a 2 inch long “pouch” in the chicken breast that should be at least 3 inches deep
  5. put the ricotta mixture into a piping bag, and fill pouches completely
  6. put the breasts skin side up on a sheet pan with oiled parchment paper. Season with salt and pepper. In a separate bowl, combine oil with chopped parsley, rosemary, thyme, and garlic. brush the skin with the oil
  7. Bake for 30 minutes, or until chicken is completely cooked, and skin is browned
  8. remove, and allow to rest for 10 minutes.
  9. enjoy!
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pre-oven chicken breasts
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chicken breasts at the halfway point

The stuffed chicken breasts go well with just about anything. I served them with green beans, and mashed potatoes (mostly because that was what I was in the mood for)

-B

Reebok Dinner

On Friday Night, I hosted an event for 12 of some of the most amazing influencers in the game right now. Instead of just doing a simple three course meal, we designed a tasting menu with summer flare. It was such a pleasure meeting and working with such amazing people who are changing the world.

The Summer Tasting Menu

Amuse Bouche

Strawberry Crostini topped with chèvre Cheese, port wine marinated strawberry, topped with walnut

Salad

Grilled Peach topped with arugula, walnuts, and a balsamic vinaigrette

First

Summer Melon wrapped in prosciutto with a mint garnish

Second

Crab Cake with Red Pepper Aioli

Third

Roast Chicken Panini with brie, granny smith apples, and micro greens

Forth

Braised Short Rib Taco topped with a corn salsa and mexican crema

Fifth/Dessert Introduction

Grilled Pineapple brazilian-style with cinnamon sugar

Dessert

Creme Brûlée Duo classic vanilla bean or chocolate hazelnut creme Brûlées, served with whipped cream and sliced strawberries

key in season ingredients: melon, peach, red pepper, corn, apple, arugula, mint

Short Rib Tacos with grilled corn salsa

Short Rib Tacos with grilled corn salsa

Classic Creme Brulee and Strawberries
Classic Creme Brulee and Strawberries
Grilled Peach Arugula Salad
Grilled Peach Arugula Salad
Crostini with port wine marinated strawberries over chèvre cheese, topped with walnuts
Crostini with port wine marinated strawberries over chèvre cheese, topped with walnuts
Melody Ehsani x Reebok kicks for the event =]
Melody Ehsani x Reebok kicks for the event =]
Cinnamon Sugar Grilled Pineapple Rings, Pre-Dessert
Cinnamon Sugar Grilled Pineapple Rings, Pre-Dessert
Tortilleria Nixtamal, in Corona- where you can by FRESH tortillas, made the authentic mexican way every day
Tortilleria Nixtamal, in Corona- where you can by FRESH tortillas, made the authentic mexican way every day
Pineapple Rings, pre-cooked
Pineapple Rings, pre-cooked
Grilled Peaches as the base for the arugula salad
Grilled Peaches as the base for the arugula salad
Port Wine Marinated strawberries on the stove
Port Wine Marinated strawberries on the stove

prosciutto wrapped melon with mint, photo courtesy of @_alexestevez on instagram
prosciutto wrapped melon with mint, photo courtesy of @_alexestevez on instagram

photo courtesy of @sdpallday on instagram
photo courtesy of @sdpallday on instagram