Energy Efficient Replacement Windows
Freshen the look of your home while reducing your energy bill with new windows. Visit our Wichita showroom to see our energy efficient replacement windows in a variety of settings and styles.
Star Cooks with Chef H
Check out the latest recipes soon to be featured on the KAKE cooking segment with Chef H. Some of our shows have been filmed in a Emerald Bay Estates model home. The beautiful home (and fabulous kitchen) at 2517 Bayside was build by Shad Kroeker. Please check back often for new recipes.
Salads
AUTUMN APPLE SALAD WITH CREAMY MAPLE DRESSING
Dressing for 8
½ cup Canola oil
¼ cup maple syrup
¼ cup mayo
Salt and pepper to taste
2TB White Wine Vinegar
2ts Sugar
Salad Mixed Greens
Diced red delicious apple with skin
½ cup dried cranberries
½ cup toasted walnuts.
Soups
WARM PUMPKIN SOUP
Makes 12-14 servings: (can be cut in half)
INGREDIENTS
1 cup of chopped onion
¼ cup unsalted butter
1-29 ounce can and 1-16 oz can of pumpkin.
49 ounce of chicken broth
12 oz can of evaporated milk
¼ teaspoon salt
¼ teaspoon of dried marjoram
¼ teaspoon dried thyme
Dash of hot pepper sauce -to taste
DIRECTIONS
In a large saucepan cook the onion with the butter until tender
Add cans of pumpkin
Gradually stir in the chicken stock, evaporated milk and seasonings
Add the hot sauce to taste---or can be eliminated
Bring to a slow boil while stirring and reduce heat to a simmer for 5-10 minutes
Serve in warm bowls or small hallowed out pumpkins
COLD PEACH SOUP
Serves 6
INGREDIENTS
5-6 ripe fresh or frozen peaches
1 cup of orange juice - add more to obtain the consistency you desire
Juice and grated rind of ½ lemon
1 quart low fat buttermilk
1-2 tablespoon(s) honey- according to taste
Pinch of salt
Grated nutmeg
1/3 cup cognac or Grand Marnier (optional)
DIRECTIONS
Peel and slice peaches
Place in blender and add orange juice concentrate, lemon juice and rind
Blend to a chunky consistency and add remaining ingredients.
Let set overnight in refrigerator or a minimum of 2 hours
Serve in previously frozen bowls and garnish with mint sprig and cinnamon.
Appetizers
CRAB SALAD CUPS
INGREDIENTS
30 Mini Phyllo cups (from the freezer section of your grocery store)
One pound of lump crab
1 cup finely diced celery
2 tablespoons of green onions to include some of the green
2 tablespoons of fresh lemon juice
½ cup of low fat mayonnaise (More if needed)
¼ cup of low fat sour cream
Salt and pepper to taste
Dash of Celery seed
DIRECTIONS
Combine all of the ingredients above in a bowl and mix thoroughly. Try to keep the crab in lumps as much as possible. Refrigerate in a closed contain for at least 12 to 24 hours to allow the flavors to combine.
Just prior to serving spoon the mixture into the defrosted mini cups and serve.
SALMON CUCUMBER CUPS
INGREDIENTS
1 (7 3/4 oz.) can Bumble Bee Salmon, drained, boned and skin removed
2/3 of an 8 oz. tub of 1/3 less fat cream cheese
1 teaspoon of fresh lemon juice - about ½ fresh lemons
¼ teaspoon sea salt
¼ teaspoon dried dill weed
2 cucumbers. (Can also use the hot house cucumbers for even a better taste.)
Small jar of pimiento
DIRECTIONS
Empty the salmon into a mixing bowl and flake thoroughly. Remove akin and bones ,if any. Add the cream cheese, lemon juice, salt, dill weed and a dash of pepper. Mix thoroughly. Can be prepared several days in advance up to this point. Slice the cucumber about ¼ inches thick. Put about 1 teaspoon of the mixture on each cucumber slice. Garnish with a piece of pimiento. You can make these several hours ahead by covering with wrap and putting in the refrigerator.
MANGO SHRIMP SALSA
INGREDIENTS
Peel and dice one medium ripe mango
3 green onions sliced thin to include half of the green top
2 stalks of celery, diced
One orange and one yellow small sweet pepper, diced
½ bunch cilantro, chopped
¼ cup orange juice
2 tablespoons of Extra Virgin Olive oil
One avocado diced and coated with 1 tablespoon of lemon juice
8 Oz. medium cooked shrimp, diced, the same size as celery and pepper
Sea Salt for taste
DIRECTIONS
Combine all of the above ingredients in a plastic container and store in refrigerator overnight. It can be made the day you are serving but for the flavors to marry correctly 24 hours ahead is preferred
Serve with Pita Chips or stuffed in a hollowed out cucumber.
This will keep for several days
SHRIMP "PIZZA"
INGREDIENTS
8 oz block cream cheese
Bottle of zesty cocktail sauce
3/4 lb. of cocktail shrimp (previously frozen)
1/2 cup finely diced green peppers
1/2 cup finely chopped tomatoes no liquid
1 small can of diced black olives drained
1 cup shredded mozzarella cheese
DIRECTIONS
Leave cream cheese at room temperature so it is spreadable.
Spread the cream cheese on a round shallow pizza tray to form a kind of "crust"
Spread the cocktail sauce over the cream cheese
Mix remaining ingredients in a bowl and spread on top of the pizza
Serve with Ritz crackers or Pita bread.
GRAPE & PROSCIUTTO TOAST
INGREDIENTS
1 Baguette, cut by the bakery into thin slices (1/4 inch)
4 tablespoons olive oil
Green and red seedless grapes
1 tablespoon balsamic Vinegar
Fresh ground pepper
Fresh Basil leaves
4 ounces of goat cheese or a Garlic herb cheese spread
6 slices of prosciutto
DIRECTIONS
Preheat oven to 350 degrees F. Lightly brush 12 slices of the baguette with half of the olive oil and lay them directly on the middle rack of the oven. Toast for 5 minutes or until light brown. Put the remaining olive oil in a small sauté pan and warm over medium heat. Add the grapes and sauté for 2-3 minute or until they soft and warmed through. Remove from the heat. Sprinkle the balsamic vinegar over the grapes and add pepper.
Top each baguette slice with one leaf of basil and spread the goat cheese evenly among the slices. Cut each slice of prosciutto in half and drape over the cheese. Top each of the baguettes with 2 sautéed grapes.
May be served warm or made in advance (several hours) and served at room temperature.
Main Courses
MEDITERRANEAN CHICKEN
Serves 4
INGREDIENTS
1 pint Grape Tomatoes
16 or so Kalamata Olives, pitted, if preferred
3 tablespoons drained and rinsed capers
3-4 tablespoons Olive Oil
4 boneless, skinless, Chicken Breasts. Approx. 6-7 ounces each
1 small bag of Spinach
DIRECTIONS
Preheat oven to 475 F or for convection oven 450 F.
Rinse chicken, and pat dry. Season both sides with salt and pepper and rub with the cut side of a halved garlic clove. Heat a large ovenproof skillet over medium high heat until hot. Add the olive oil until very hot but not smoking. Place chicken in skillet and sear until golden brown on each side, no longer than 4 minutes.
Add tomatoes, capers, olives and transfer skillet to oven. Roast until chicken is cooked through and tomatoes have softened approx. 15-18 minutes.
While the chicken is roasting, heat a medium skillet with 1 tablespoon of olive oil. Once hot, put spinach in pan and continue to do so until all is used. Spinach will wilt in a very short time.
Divide wilted spinach between 4 warmed plates and spoon on the chicken mixture.
Serve with a Caesar Salad
Serve with a Sauvignon Blanc Wine
SEARED SCALLOPS IN CHEESE SAUCE OVER SPINACH FETTUCCINI
Serves 4
INGREDIENTS
12 Diver Scallops (sea)
2 tablespoons Butter
2 tablespoons Flour
1 cup Seafood Stock or Chicken Stock
1 tablespoon Sugar
1 cup shredded Parmesan Cheese
1 cup grated Gruyere Cheese
One bag of Spinach Fettuccini
DIRECTIONS
Preheat oven to 450 F or for convection oven 425 F.
Rinse and pat dry the scallops. Dip cut ends in sugar. In an a ovenproof skillet, melt butter . When hot, sear the scallops until the sugar has caramelized and they have a rich brown color on both ends. Place in preheated oven and roast until done, approximately 10-12 minutes depending on thickness. Do not overcook the scallops.
While scallops are roasting make the cheese sauce. Melt butter in a sauce pan. Add flour and cook until mixture no longer bubbles. Continue to boil and add stock until mixture thickens a little. Add the cheese and cook but do not allow to boil. Add more stock if necessary until you get the desired consistency. Also while scallops are roasting, prepare pot of boiling water for fettuccini. Cook according to package and strain but do not rinse. Return fettuccini to pot, pour in the cheese sauce and toss.
Serve with a rich Pinot Noir Wine.
Desserts
ITALIAN ESPRESSO PANNA COTTA
makes 4-6 servings
INGREDIENTS
1 cup 2% milk
3 teaspoons unflavored gelatin
3 cups heavy cream
6 heaping teaspoons instant espresso powder
½ cup sugar
Pinch sea salt
Chocolate shavings from any solid milk chocolate candy bar
DIRECTIONS
Place the 2% milk in a heavy, small saucepan. Sprinkle the gelatin over the milk and let it stand for 5 minutes. Place the pan over medium heat until the gelatin dissolves, but, DO NOT BOIL- 2 minutes. Add the cream, espresso powder, sugar and salt. Stir over low heat until the sugar dissolves. Do not use a whisk as it will create bubbles on the top - 3 minutes. Remove from heat and place in a container from which it is easy to pour. Let stand for 30-45 minutes. Pour into clear Martini glasses, cover and place in refrigerator for 6 hours and up to 2 days.
When ready to serve, garnish with a coffee bean and shaved chocolate.
LOWER FAT OPTION - Use ½ /½ instead of heavy cream and increase the gelatin to 4 teaspoons. Everything else is the same.
OPEN FACED APPLE PEAR TART
INGREDIENTS
Refrigerated prepared pie crust
3 tablespoons sugar for filling
2 tablespoons of raw sugar for topping and crust
2 tablespoons all purpose flour
2-3 Granny Smith or Golden Delicious apples peeled and cut into ½ inch pieces
2-3 medium firms ripe Boss or Anjou pears peeled and cut into ½ inch pieces
Juice of one lemon
1/4 teaspoon cinnamon
DIRECTIONS
Preheat the oven to 400 F (385 F Convection)
Mix all of the ingredients in a large bowl, except 2 tablespoons sugar
Prepare cookie sheet with butter, parchment or SILPAT
Lay out pie crust and pile fruit mixture in center of pie crust
Fold the dough edges up to create a free-form tart with the fruit visible in the center.
Brush the dough with water and sprinkle the remaining sugar on the crust and over the fruit
Bake 35-40 minutes until filling is bubbling and crust is caramelized
Let cool for at least 20 minutes
Serve at room temperature