Thomas Keller’s Panko-Coated Chicken Schnitzel is simple yet delicious and is sure to please your family and guests alike. Try pairing it with a fresh salad and mashed potatoes.

Total Time: 15 Minutes
Servings: 4

Ingredients

• 1 cup flour
• 3 eggs, beaten
• 2 cups panko
• 4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
• Salt and freshly ground pepper
• 1/4 cup canola oil
• 6 tablespoons butter
• 2 teaspoons capers
• 2 tablespoons lemon juice
• 1 tablespoon chopped parsley

Directions:

Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.

In each of 2 large skillets, heat 1/4 cup of canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.

Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.

Recipe and photo from www.FoodandWine.com

Creamy baked Brie and this spice blend are a robust flavor combination that is sure to please and it makes a spectacular appetizer at any occasion.

Ingredients

Serves: 8

• 1 1/2 teaspoons McCormick® Chili Powder
• 1/2 teaspoon McCormick® Garlic Powder
• 1/2 teaspoon McCormick® Mustard, Ground
• 1/2 teaspoon sugar
• 1 loaf round sourdough bread , (about 1 pound)
• 1 tablespoon butter, softened
• 1 round (8 ounces) Brie cheese

Directions

1. Preheat oven to 350°F. Mix spices and sugar in small bowl. Set aside. Place bread on baking sheet. Cut circle in top of bread and remove bread center to make room for the Brie.

2. Spread butter on bread. Sprinkle with 2 teaspoons of the spice mixture. With knife, make 2-inch cuts at 1-inch intervals around edge of bread. Remove rind from Brie and place in bread. Sprinkle Brie with remaining spice mixture. Replace top of bread.

3. Bake 20 to 30 minutes. To serve, remove bread top and break into bite size pieces. Dip bread pieces in hot Brie.

Recipe and photo from www.McCormick.com

With the holidays right around the corner, these savory Caramelized Onion and Cranberry Puff Pastry Bites are a perfect hors d’oeuvre for any holiday party or meal!

Makes 24 pieces

Ingredients:

• 1 ½ pound sweet yellow onions (about 2 very large), very thinly sliced
• 2 tablespoons sweet butter
• 1 tablespoon olive oil
• 5 sprigs fresh thyme (lemon thyme is especially good)
• 1 tablespoon sour cream or crème fraîche
• 1 sheet puff pastry, defrosted but still cold
• 24 fresh, whole cranberries
• sea salt
• freshly ground black pepper

Preparation:

1. In a large skillet, heat the onions, butter, and olive oil over medium-high heat. Cook, stirring constantly, about 5 minutes until the onions begin to shrink down a bit.

2. Lower the heat to medium-low. Stirring every few minutes, caramelize the onions for 30 minutes. Add in the sprigs of thyme and continue to cook for another 10-15 minutes, still stirring regularly and lowering the heat as necessary, until the onions reach a uniform toasty brown color. Cooking them slowly over a low heat will help make the onions sweet and evenly browned, so take your time.

3. Remove the onions from the heat. Carefully remove the thyme stems. Stir in the sour cream or crème fraîche.

4. Preheat the oven to 400ºF. Directly on a Silpat or on parchement paper, roll out the pastry sheet to about 12 inches by 8 inches. Score the sheet into 2-inch by 2-inch squares. Place the Silpat or parchment on a baking sheet.

5. Top each square with a heaping tablespoon of the caramelized onions. Place a whole cranberry atop each mound of onions.

6. Sprinkle salt and fresh pepper very lightly over the squares. Bake for about 15 minutes, rotating the pan about halfway through cooking. The bites are done when the edges of the puff pastry have browned and the cranberries have shrunken.

7. Cool for 10 minutes on the baking sheet. Serve warm or at room temperature.

 

Recipe and photo from www.food52.com

With Thanksgiving Day right around the corner, this luscious Pumpkin-Pecan Cheesecake will be a hit with everyone as it combines the flavors of three holiday favorites: pumpkin pie, pecan pie, and cheesecake!

Yield: Makes 12 servings
Total: 11 Hours, 32 Minutes

Ingredients

• 2 cups graham cracker crumbs
• 1/3 cup finely chopped pecans
• 5 tablespoons butter, melted
• 3 tablespoons light brown sugar
• 4 (8-oz.) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 1/2 cups canned pumpkin
• 1 1/2 tablespoons lemon juice
• Praline Topping
• Garnishes: coarsely chopped Pecan Pie-Glazed Pecans, fresh sage leaves

Preparation

1. Preheat oven to 325°. Stir together first 4 ingredients in a bowl until well blended. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake 8 to 10 minutes or until lightly browned.

2. Beat cream cheese and next 2 ingredients at medium speed with a heavy-duty electric stand mixer until blended and smooth. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust. (Pan will be very full.)

3. Bake at 325° for 1 hour to 1 hour and 10 minutes or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack (about 1 hour). Cover and chill 8 to 24 hours.

4. Remove sides and bottom of pan, and transfer cheesecake to a serving plate. Prepare Praline Topping; immediately pour slowly over top of cheesecake, spreading to within 1/4 inch of edge. Garnish, if desired.

Try This Twist! Sweet Potato-Pecan Cheesecake: Substitute 1 1/2 cups mashed, cooked sweet potatoes for canned pumpkin. Proceed with recipe as directed, baking 1 hour or until almost set.

Recipe and photo are from: www.MyRecipes.com

This no fuss slow-cooker recipe is perfect for those busy fall nights. With it’s rich tomato broth, savory Italian sausage, nutrient-rich kale, and hearty mashed potatoes, this stew is sure to be a hit with everyone!

Serves 6
Hands-On Time: 15m
Total Time: 8hr 30m

Ingredients

• 1  pound  sweet Italian sausage links, casings removed and broken into pieces
• 1  large onion, chopped
• 1  28-ounce can diced tomatoes
• 2  tablespoons  tomato paste
• 2  cloves garlic, chopped
• kosher salt and black pepper
• 2  large russet potatoes (about 1 pound)
• 1  small bunch kale, stems discarded and leaves torn (about 7 cups)
• 1/2  cup  milk
• 1/2  cup  olive oil, plus more for serving

Directions

1. Combine the sausage, onion, tomatoes and their juices, tomato paste, garlic, 1 cup water, and ¾ teaspoon each salt and pepper in a 4- to 6-quart slow cooker. Nestle the potatoes in the liquid and top with the kale.

2. Cover and cook until the potatoes are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time). Transfer the potatoes to a medium bowl. Add the milk, oil, and ½ teaspoon each salt and pepper to the bowl and mash.

3. Serve the stew topped with the mashed potatoes. Drizzle with more olive oil, if desired.

Tip

To make the morning less hectic, prep this the night before: Combine everything but the sausage and kale in the slow cooker and refrigerate, covered. In the morning, just add the sausage, top with the kale, and start stewing.

Recipe and photo from www.RealSimple.com

“Another way of dealing with the slight sweetness of pumpkin is to add some spice to the dish to help cut through it. Curry and pumpkin is a very popular combination and this Thai influenced version of Pumpkin soup does a fabulous job of layering on the flavor and building on the sweetness of the pumpkin without creating a sweet dish.”

Ingredients:

• 2 tablespoons olive oil
• 1 cup sliced onion
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1 chopped plum tomato
• 1 15-ounce can pumpkin purée
• 2 cups vegetable broth
• 1 cup unsweetened coconut milk
• 1 1/2 teaspoons curry powder
• 1/8 teaspoon cayenne pepper
• 1 cup roasted butternut squash, roasted and diced
• 1 pound shrimp, peeled and deveined
• 1 1/2 teaspoons fresh lime juice
• Steamed rice
• Cilantro
• Lime zest
• Fried shallots

Preparation:

Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.

Recipe and photo from: www.epicurious.com