RecipeHive

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Summer Berry Trifle

Posted by in Shared Member Recipes

Use a mix of strawberries, blueberries, and raspberries to make this a red-white-and-blue-striped creation, or use any type of berry you like-just make sure you choose the ripest, tastiest ones available. The bread will soak up all their sweet juices.

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Fresh Berry Pavlova

Posted by in Shared Member Recipes

The baked meringue shell for this classic Australian dessert is crisp on the outside and chewy in the middle, and its slightly concave center makes a natural bowl for whipped cream and fruit. In this version, Greek yogurt adds a little tang to the traditional sweet-cream filling. The recipe makes one glorious pavlova, but you can easily make individual shells by shaping the meringue into six 4-inch circles, each about 1-1/2 inches high, and baking for about 1 hour total.

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Skillet Chicken Pot Pie

Posted by in Shared Member Recipes

1 tbsp. olive oil

3 boneless, skinless chicken breasts, cut into 1″ chunks

kosher salt

Freshly ground black pepper

1/2 onion, chopped

2 medium carrots, peeled and chopped

2 stalks celery, chopped

2 tsp. fresh thyme

3 tbsp. flour

1 1/2 c. frozen peas

2 c. chicken broth

2 tbsp. heavy cream

1 can refrigerated biscuit douhg

1 Egg, lightly beaten

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Spiced Mussel and Saffron Soup

Posted by in Shared Member Recipes

The spices in this dish are coaxed to release their full flavor by first blooming them in hot butter.  Chef Curtis Stone then “steals” the flavor from the mussels with this long-cooked method and adds velvety texture to the soup with the addition of cream.