Spinach Pesto Pizza

made with Chef Mark Alan Citrus Sesame Soy Sauce Coriander, garlic, toasted sesame, orange and soy sauce are blended to create this highly flavorful Asian-styled sauce.  Its citrus and spice combination is a perfect complement for beef, pork, chicken, fish, seafood and vegetables.

visit his website at www.chefmarkalan.com

Citrus Sesame-Garlic Chicken  
With this recipe your fortune cookie will  always read: "Family loves person who made this most excellent dinner!"  Serves 4
1/4 - 1/2 cup oil; peanut, corn, canola, etc.
1 1/2 lb. chicken breasts
Flour for coating chicken pieces
Salt & pepper to taste
1 onion, peeled and large diced
6 cloves garlic - whole, peeled
1 red pepper- de-stemmed and large diced
1 cup sliced mushrooms (any variety)
1 small can (6 oz.) water chestnuts
10.5 oz. Chef Mark’s Citrus Sesame Soy Sauce

Directions: Cut chicken into 1 1/2 inch pieces. Season with salt and pepper and dust with flour. Heat 1/4 cup cooking oil in a large skillet or wok over medium-high heat. Carefully add chicken, stir and sauté until browned. (Add more oil if needed.) Remove chicken and set aside. Add red pepper, onion and garlic cloves and sauté for 2 minutes. Add mushrooms, water chestnuts, cooked chicken and Citrus Sesame Soy to the pan.  Lower heat and simmer for 6-8 minutes, or until sauce thickens.

made with Chef Mark Alan Citrus Sesame Soy Sauce

visit his website at: www.chefmarkalan.com

 Honey - Citrus Soy Glazed Salmon
Roast, grill or saute salmon filets. When filets are cooked combine 1 tsp. honey to
2 oz. Citrus Sesame Soy and pour or brush generously over each filet and heat for 1 more minute. Garnish with an orange slice. Great with soba noodles.

 made with Chef Mark Alan Citrus Sesame Soy Sauce - Coriander, garlic, toasted sesame, orange and soy sauce are blended to create this highly flavorful Asian-styled sauce.  Its citrus and spice combination is a perfect complement for beef, pork, chicken, fish, seafood and vegetables.

visit his website at: wwwchefmarkalan.com

Citrus Sesame Soy Beef Stir Fry  
This easy Asian inspired dish is made all the better with great tasting mid-western beef. With this recipe your family won’t wok, but will run to the dinner table. Serves 4  

1/4-1/2 cup oil; peanut, corn, canola, etc.
1 lb. top sirloin, trimmed & cut into thin strips
2 green onion, diced
1 green pepper - destemed & cut into strips
6 oz. shredded carrot
2 oz. shredded purple cabbage
4 oz. shredded green cabbage
(Note: coleslaw mix works well for the carrot/cabbage mix)
6-8 oz. Chef Mark’s Citrus Sesame Soy Sauce

Directions: Heat 1/4 cup cooking oil in a large skillet or wok over medium-high heat. Carefully add beef and carrots to heated oil, stir and sauté for 2-3 minutes. Add peppers, onion & cabbage, stir and heat for 2 more minutes. (Add more oil to sauté as needed.) Add Citrus Sesame Soy and heat for 1 more minute or until sauce slightly thickens. Serve with white rice or soba noodles.

Chef K, made this for me when I visited from the home office in Florida, and I simply couldn't get enough!  You'll love it at home!

Bison Chili

Ingredients

2 T Oil

1/2 Cup Onion, Diced

1/4 Cup Red Bell Pepper, Diced

1/4 Cup Green Bell Pepper, Diced

1 LB Ground Bison

1 1/2 Cups Diced Tomatoes

1 Cup Red Kidney Beans, Drained

1 1/2 Cups Beef Stock

1 T Chili Powder

Salt and Pepper to Taste

Method

Heat oil in large pot, add onion and peppers, saute until completely brown.  Add Tomatoes, smashing up with the back of a spoon.  Add kidney beans and beef stock, stirring until heated through.  Add seasonings and simmer 30-45 minutes to allow flavors to develop, stirring occasionally.  Serve with warm cornbread

Servings: 6

From: The Bistro kids Cookbook 2009

Broccoli and Cheese Soup

3 T Unsalted Butter & 2 T Cold Unsalted Butter, Cut Pieces

1 Cup Onion or Sliced Leeks - White parts only, well rinsed

1/2 t Salt

1/4 t Freshly Ground Pepper

Pinch of Nutmeg

1/2 t Garlic, Minced

1/2 t Fresh Thyme Leaves, Chopped

3 T 50/50 Flour*

3 Cups Chicken Stock or Canned, Low sodium Chicken Broth

16 oz. Fresh Broccoli Florets

1/2 Cup Whipping Cream

1 1/4 Cups Shredded Cheddar Cheese, More for Garnish

Method

In medium pot, melt 3 T butter over medium-high heat.  Add onions., salt, pepper and nutmeg.  Cook, stirring until soft, about 3 minutes.  Add garlic and thyme, saute until fragrant.  Stir until mixtures is well blended, about 2 minutes.  Whisk in chicken stock and bring to a boil.  Reduce heat and simmer until thickened, about 5 minutes.  Add broccoli and cook, stirring until tender, approxiamately 10 minutes.  Remove pot from heat and puree in blender in small batches, return to pot.  Add cream and bring to a simmer, heating through.  Add cheese and cook over low heat, stirring until melted.  Add remaining, 2 T cold butter, stirring to blend.  Remove from heat and ladle soup into bowls.  Garnish top with shredded cheddar.

*Half all purpose flour, half whole wheat flour for 50/50 mix. 

Servings: 8, 1 Cup Servings

This dish was in very high demand at the Hen House Holiday Celebration.

It was perfected by our very own Chef Sarah and her helper...Max.

Sauté 2 diced cubed seeded GNFF butternut squash

  1 diced GNFF onion in oil in large sauté pan over medium high heat until soft, about 10 minutes.

Season with 2 T Chef Mark Alan's GNFF roasted herb seasoning.

Add 4 C cooked shredded GNFF chicken seasoned with salt and pepper to squash mixture.

Finish with 1/2 C GNFF cream.

Add as needed more of Chef Mark's seasoning mix.

 Heat through.

Great plain or served over quinoa, rice, or in your pot pie!

Homemade Pumpkin “Poptarts” ™

1 cup pumpkin puree

1/4 cup brown sugar1 egg

2 tsp allspice or cinnamon

2 1/4 cups whole wheat flour (or 50/50)

1/2 teaspoons salt

1 tablespoon sugar

1/2 c.  cold unsalted butter, cut into 1/2-inch cubes

1 egg, slightly beaten

1/3 cup ice cold water

1. Preheat the oven to 375 degrees.  In a food processor fitted with the blade attachment, pulse together the flour, salt, and sugar. Add in the butter, and pulse a few times until the mixture is crumbly and resembles coarse meal. Combine the egg and water in a container (remove all ice pieces). While the processor is running, pour the water/egg mixture in and pulse until mixture just comes together.

2. Pour mixture out onto a floured board and knead a few times to bring all the ingredients together. Roll out dough to 1/8 inch thick.  Cut into 4 x 5 inch rectangles.  Place a small amount of pumpkin puree in the center of half of the rectangles, and use a finger to spread water around the edges.  Place another rectangle of dough on the top and smooth the edges down to seal in the puree. Use a fork to crimp the edges.

Bake for 20 minutes or until golden!

Enjoy.

Grilled Steaks with Roasted Herb-Horseradish Cream
by Chef Mark Alan
Full-flavored with the robust taste of a high-end steak restaurant. Serves 4.
 
Ingredients
cooking spray
2 lbs. Good Natured Farms boneless top sirloin steak
2 tbsp. Chef Mark Alan Roasted Herb Seasoning Blend
4 oz whipped cream cheese spread
1/4 cup half-and-half
2 tablespoons prepared horseradish

Santa Fe Bison Shepherd Pie
by Chef Mark Alan
Can you say YUM! - A southwestern twist on a family favorite. Serves 4.
 
Ingredients
1 tbsp. vegetable oil
2 lbs. Good Natured Farms ground bison
1/4 cup diced green peppers
1/4 cup diced yellow onions
1/4 tsp. each - salt & black pepper
1 c. frozen kernel corn
1 c. frozen green peas
1 - 4 oz. can mushroom pieces (drained)
1 - 10.5 ounce bottle Chef Mark Alan Santa Fe Sauce
4 c. prepared instant mashed potatoes
1 cup shredded cheddar cheese