Coleson Foods, Inc.

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Sage Chicken Skewers

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Sage Chicken Skewers

Course Appetizer
Servings 2 People

Ingredients

  • 1 lb boneless skinless chicken meat 
  • 2 dozen sage leaves
  • 1 large yellow onion
  • Salt and Pepper

Instructions

  • Cut the chicken into uniform pieces. If the chicken is one inch thick, the onions should be cut a bit smaller.
  • If the onion is thicker than the chicken, then the meat won't get into contact with the heat source. Direct contact is necessary for the meat to caramelize and get that nice brown color and hearty flavor.
  • When putting the ingredients on the stick, start with an onion slice, and continue with a sage leaf, chicken, sage, onion pattern.
  • Sprinkle with salt and pepper.

Notes

When cooked, the ingredients fuse together and create a superb flavor.

Apple Pecan Cake

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Apple Pecan Cake

Course Dessert
Cook Time 1 hour
Total Time 1 hour
Servings 2 People

Ingredients

  • 3 c Sugar
  • 2 t baking soda
  • 1-1/2 t Cinnamon
  • 1 tsp Salt
  • 3/4 c veg oil
  • 3 eggs
  • 1-1/2 t vanilla
  • 6 1/4 inch granny smith apples peeled and sliced (tossed in brandy)
  • 1 c Toasted Pecans chopped
  • 3 c Flour

Instructions

  • Sift sugar. Mix sugar with baking soda, cinnamon and salt.
  • In a separate bowl, whisk oil, eggs and vanilla together.
  • Add to the first mixture and mix all together.
  • When the mixture is smooth, add apples and pecans. In four batches, mix in flour.
  • Pour batter into an oblong baking pan and bake at 300 degrees for 1 hour or until a toothpick comes out clean.

Notes

Serve warm with ice cream or whipped cream.

Mashed Sweet Potatoes

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Mashed Sweet Potatoes

Sweet potatoes make a great savory side dish. I like to add chopped bacon on occasion. A dish I often make is a Turkey Scaloppini with a Portobello demi-glaze. Your options are endless.
Course Side Dish
Servings 2 People

Ingredients

  • Peeled sweet potato
  • 2/3 c Milk heated
  • 1/4 tsp Allspice
  • Salt pepper

Instructions

  • Cut the sweet potatoes into 1 inch slices and boil in salted water until tender. Drain and mash. Add milk and seasonings.
  • Work the mixture as little as possible.
  • Add more milk if they seem dry.

Notes

Sweet potatoes have beige skin and pale yellow meat. Yams have purplish skin and bright orange meat. I have seen them mislabeled in stores. They vary in size, so for portion’s sake, let's use the equivalent of 2 large baked potatoes.

Perfect Mashed Potatoes

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Perfect Mashed Potatoes

Course Side Dish
Servings 2 People

Ingredients

  • 4 large boiling potatoes peeled
  • water
  • 4 Tbsp Butter
  • 2/3-3/4 c Milk heated
  • Salt pepper
  • Optional: garlic butter, pesto, basil, sun-dried tomatoes, strong cheese

Instructions

  • Cut the potatoes into circles 1 inch thick, cover with salted water in a saucepan.
  • Bring to a boil and simmer until tender.
  • Drain, return to saucepan and add butter.
  • Crush the pulp with a masher using an up and down motion. Don't over mix.
  • Add the heated milk and mix with a gentle up and down motion.
  • The potatoes should be fluffy. It is better to have them a little thin at first as they "set up" as they sit.
  • Salt and pepper to taste.

Notes

I personally don't like the flavor of white pepper and don't use it. Some don't like to see black specks in their food. It is up to you.  A ricer is an option instead of a masher. It is hard to get the right texture by using an electric beater. It tends to over whip and the potatoes can get gummy.

Butternut Squash and Buttermilk Soup

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Butternut Squash and Buttermilk Soup

Course Soup
Servings 2 People

Ingredients

  • 4 c Butternut Squash peeled and diced
  • 1 c Yellow Onion finely diced
  • 2 Tbsp Butter
  • 1 c Chicken Broth
  • 2 c buttermilk 
  • Salt and Pepper

Instructions

  • In a saucepan, sauté the onion in the butter, then add chicken broth and squash.
  • Cover and simmer until the squash is tender.
  • Puree the squash in a blender or food processor, adding the buttermilk for more liquid, if needed.
  • Return the mixture to the saucepan and add the remaining buttermilk, adjust seasonings to taste.
  • Bring to a boil and serve immediately.

Notes

If you want a thinner soup, more chicken broth or buttermilk can be added.

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