It's aways a treat to enjoy a refreshing and healthy salad that highlights the delicious bounty nature has to offer. Daryl Cronk, our revered Regional Manager of Dining Services, has concocted a vibrant Fresh Berry Summer Salad with a delightful Strawberry Vinaigrette that is perfect for a light lunch or a cheerful side dish. Combining mixed greens, a medley of berries, and a tangy homemade dressing, this salad is sure to become your favorite summer staple. Follow along as we dive into this easy, nutritious, and flavorful recipe.

Fresh Berry Summer Salad w/ Strawberry Vinaigrette

3 Cups – Mixed Greens (washed)

5-6 rings – Sliced Red Onions

¼ Cup – Sliced Cucumber (peeled)

6 each – Raspberries (rinsed)

6 each – Blackberries (rinsed)

4 each – Strawberries (rinsed and sliced)

12 each – Blueberries (rinsed)

Feta Cheese – desired amount

Strawberry Vinaigrette – (see recipe below) use as needed

1. Place the Greens on a plate and top with the berries, cucumbers, onions and feta cheese.
2. Drizzle the desired amount of strawberry vinaigrette on the salad
3. This recipe yields 2 - 3 side servings or 1 large entrée.

Strawberry Vinaigrette

10 Each – Fresh Strawberries (chopped)

3 Tbl – Honey

2 1/2 Tbl – Olive Oil

2 ½ Tbl – Apple Cider Vinegar

½ tsp – English Mustard

½ tsp – Poppy Seeds

Salt and Pepper to taste

1. Blend all ingredients together in a blender until smooth. It will look like typical salad dressing.
2. Refrigerate and use as needed for salads.

The fall harvest features some of the most delicious fruits and vegetables of the year. Daryl Cronk, Elderwood Regional Dining Manager, has cooked up another seasonal dish. Here is an easy recipe for Fall Chicken Fricassee, Butternut Squash, and Apple Risotto.

Chicken Fricassee

Serves 8

Ingredients

8 Chicken Thighs (skin on)

4TB – Olive Oil

5 Celery Ribs (chopped)

1 White Onion (chopped)

8 Cremini Mushrooms (sliced)

10 Baby Carrots (halved)

4 TB – Butter

1 Cup White Wine

2 Cups Chicken Broth

1 Cup Heavy Cream

12 Fresh Thyme (picked and chopped)

 ¼ Cup Fresh Parsley (chopped)

3 TB AP Flour

Salt and Pepper to taste

Directions

1.) Season the chicken and heat the olive oil in a large skillet. Brown each side of the chicken (4-5 minutes each side). Remove and hold to the side.

2.) In the same skillet add butter. When melted add the vegetables and cook until tender. Add the flour and cook for about 1 minute. Add the white wine and reduce by half.

3.) Add the broth and cream. Season with thyme, parsley, salt and pepper. Add the Chicken to the pan and finish cooking on a low simmer (about 15 minutes).

4.) Garnish with fresh thyme or fresh chopped parsley.

Butternut Squash and Apple Risotto

Serves 8

Ingredients

Butternut Squash – 1 Cup (small dice)

Scallions – 1 Cup (chopped)

Fresh Sage – 2 Tb (chopped)

Honey Crisp Apple – 1 Cup (small dice)

Bacon – 3 slices (chopped)

Arborio Rice – 1 Cup

Chicken Broth – 2 Cups

Asiago Cheese – 1 Cup

Salt and Pepper to taste

Directions

1.) In a sauce pot, cook the bacon until tender, add the vegetables and sage. Cook until the vegetables are tender.

2.) Add the Rice and stir until coated. On low heat, add 1 cup of broth until absorbed, then add the second cup until absorbed. Taste to see if it is tender. You can add a little more broth if needed.

3.) Add the cheese and stir it in until well melted. Season to taste and serve

4.) Garnish with chopped scallions or garnish with a sage leaf.

With summer in full swing, we all look forward to grilling out! In addition to offering both savory and healthy meals, grilling is a quick and easy way to introduce variety into your diet. Grilling also offers quick and easy meals, especially during a busy week.

Kabobs are a summertime favorite to enjoy that mixes delicious meats with healthy veggies. Here is a delicious recipe prepared by Elderwood Regional Director of Dining Services Daryl Cronk.

Citrus Ginger Chicken Kabob

4 each – Bamboo Skewers

1 cup – Sesame Oil

1/4 Cup – Fresh Orange Juice (Zest to enhance flavor)

¼ Cup – Pineapple Juice

2 Tb - Honey

3 Tb – Lime Juice (Zest to enhance flavor)

2 Tb – Lemon Juice (Zest to enhance flavor)

3 Tb – Fresh Ginger (shredded)

2 tsp – Fresh Garlic (minced)

1 Tb – Ground Coriander

¼ Cup – Low Sodium Soy Sauce

1 bunch – Fresh Basil or Thai Basil (chopped)

12 oz – Chicken Breast (cut into cubes)

1 each – Yellow Bell Pepper (cut into cubes)

1 each – Green Bell Pepper (cut into cubes)

1 each – Red Onion (large dice)

8 large Cubes – Fresh Pineapple

8 each – Cherry Tomatoes

Salt and pepper to taste

 Soak the bamboo skewers per package instructions

1. In a bowl, Whisk together all citrus juice, sesame oil, herbs, spices, pineapple juice and soy sauce.
2. Chop all vegetables, chicken, and pineapple. Keep these items separated.
3. Assemble the kabobs in this order. Cherry tomato, pineapple, chicken, yellow pepper, onion, green pepper, chicken, pineapple, cherry tomato. Look at picture for visual.
4. Cover the kabobs in the marinade and chill for 4 hours minimum.
5. Grill the kabobs until fully cooked and place over fried brown rice.

Fried Brown Rice

2 cups – fully cooked brown rice (could be made and chilled in advance)

3 Tb – Organic Coconut oil

1/4 Cup – Chopped Scallions

2 each – Eggs (whisked)

1 cup – Savoy Cabbage (chopped)

½ cup – Chopped Bell Pepper (any color)

1 tsp – Fresh Ginger (shredded)

1 tsp – Fresh Garlic (minced)

½ tsp – Ground Cumin

2 Tb – Low Sodium Soy Sauce

Salt and pepper to taste

1. Heat coconut oil and sauté the vegetables with garlic and ginger
2. Add the eggs and scramble with the vegetables
3. Add the rice, soy sauce and cumin.
4. Fry the rice for 3-4 minutes.
5. Place the rice center plate and top with kabobs.

Preparing and eating healthy meals can seem like an overwhelming task, but it doesn’t have to be. Elderwood Dining Services Director Daryl Cronk has created five healthy recipes for you.  Not only are they healthy, but they’re delicious.

1. Mediterranean Quinoa Salad

Quinoa:

1 Cup – White Quinoa (rinsed)

2 Cups – Chicken Stock

1 tsp – Extra Virgin Olive Oil

Salt and pepper to taste

1. Bring the stock to a simmer and add the olive oil.
2. Add the Quinoa and stir.
3. Cover and cook on low heat for about 15 minutes.
4. Pull from the heat and keep covered for an additional 5 minutes.
5. Fluff with a fork and cool in your refrigerator.

 Vegetable prep:

½ English Cucumber (peeled and diced)

8 each Cherry Tomatoes (cut in half)

5 each Scallions (chopped)

2 Tbl – Capers

½ lemon – Juiced

1 Tbl – Olive Oil

½ Cup – Crumbled Feta Cheese

½ Avocado – (sliced and hold for garnish)

 Add all ingredients together and coat with olive oil and lemon juice.

1. Add the Vegetable prep to the chilled Quinoa and toss until well incorporated.
2. Garnish with slices of Avocado.

***Chopped Olives are also a great addition to this salad if desired***

2. Mixed Green Salad w/ Fresh Berries and Almonds

3 Cups – Mixed Greens (washed)

6 each – Raspberries (rinsed)

6 each – Blackberries (rinsed)

4 each – Strawberries (rinsed and sliced)

12 each – Blueberries (rinsed)

2 Tbl – Sliced Almonds

Strawberry Vinaigrette – (see recipe) use as needed

***Feta Cheese or Farmers Cheese are great additions if desired***

 Place the Greens on a plate and top with the berries and almonds.

1. Drizzle desired amount of strawberry vinaigrette on the salad
2. This recipe yields 2 - 3 servings.

3. Strawberry Vinaigrette

10 Each – Fresh Strawberries (chopped)

3 Tbl – Honey

2 1/2 Tbl – Olive Oil

2 ½ Tbl – Apple Cider Vinegar

½ tsp – English Mustard

½ tsp – Poppy Seeds

Salt and Pepper to taste 

1. Blend all ingredients together in a blender until smooth. It will look like a typical salad dressing.
2. Refrigerate and use as needed for salads.

4. Shallow Poached Lime and Wine Mahi-Mahi

3 each – Mahi-Mahi Filets (6-8oz each)

1 tsp – yellow bell pepper (minced)

1 tsp – red bell pepper (minced)

1 tsp – Fresh Minced Garlic

1 each – Lime (juiced and zested)

1 Cup – Dry Riesling wine

½ each – Red Onion (minced)

2 Tbl – Fresh Tarragon (minced)

1 Tbl – Old Bay Seasoning

1 tsp - Coconut Oil (melted)

Salt and Pepper to taste

 Preheat oven to 375 degrees.

1. Place Mahi-Mahi in a 5x7 baking dish and sprinkle with old bay, salt and pepper.
2. Add all remaining ingredients in a mixing bowl and blend together.
3. Cover the fish with the mixture and cover tightly with foil.
4. Place the dish in the oven for 25 minutes.
5. Garnish with lime slices and enjoy.

5. Curry and Cumin Roasted Cauliflower

2 Tb – Coconut Oil (melted)

1 Head – Cauliflower (cut into florets)

6 each – Cherry Tomatoes (halved)

1 tsp – Curry Powder

½ tsp – Cumin

1 Tbl – Fresh Cilantro (Chopped and reserved for garnish)

Salt and Pepper to taste 

1. Preheat the oven to 375 degrees.
2. Toss all the above ingredients in a bowl except the cilantro.
3. Roast for about 20 minutes on a roasting pan
4. Remove from the oven and toss with the chopped cilantro.

Ratatouille is a bright dish of stewed vegetables that originated in the southern region of France. Chef Daryl Cronk, Elderwood’s Regional Manager of Dining Services, designed an approachable recipe for what is often viewed as a complicated menu item. This heart-healthy and fragrant dish is perfect for a Sunday afternoon.

Ratatouille Sauce

Extra Virgin Olive Oil – 1 Tb

Minced Garlic – 1 tsp

White Onion – 1 Cup (diced)

Yellow Bell Pepper – 1 (diced)

Roma Tomatoes – 3 (diced)

Fresh Thyme – 2 tsp (picked)

Chicken Stock – 2 Cups

Seasoning Mix – to taste (see ratatouille recipe)

Instructions:

1. Saute the garlic, onions, bell pepper and tomatoes in the olive oil.
2. Add the fresh thyme and chicken stock.
3. Simmer ingredients for 30 minutes
4. Puree the ingredients until smooth using a blender or Burr mixer.
5. Reserve the sauce for later.

Ratatouille

Zucchini – 2 (sliced paper thin into disks)

Yellow Squash – 2 (sliced paper thin into disks)

Prosciutto or Salami – 1/2# (thin sliced)

Ratatouille Sauce – 3 Cups (see Ratatouille Sauce recipe)

Olive Oil – 1 tsp

Seasoning Mix:

Low Sodium Seasoning – 1Tb

Black Pepper – 1 tsp

Garlic Powder – 1 tsp

Onion Powder – 1 tsp

Instructions:

6. First make sure the sauce is already finished and reserved. Preheat over to 350 degrees
7. Scoop ¼ Cup of sauce on the bottom of an oven safe pie dish. Make sure the bottom is covered with sauce.
8. Shingle the vegetables and meat in sequence around the dish (see picture). Continue layering until vegetables and meat are gone. Use the seasoning to sprinkle in between each layer for taste.
9. Cover the top layer with an additional ¼ Cup of sauce and cover the top layer. Use a piece of parchment paper and cover the top with a vent cut into the center.
10. Bake at 350 degrees for 45 minutes. Warm the additional sauce to serve with the finished dish.
11. Cut into desired serving and garnish with chives, scallions, parmesan cheese or all three.

Bon Appétit!

Creating a healthy and delicious dish this summer is easier than you think. Elderwood Dining Services Director Daryl Cronk offers a a recipe for Tequila Flamed Coconut Shrimp and Vegetables over Saffron Quinoa, which is quick to prepare and feature delicious fresh ingredients.

Saffron Quinoa

½ Cup Quinoa (dry, rinsed)

1 Cup Vegetable or Chicken Stock

¼ tsp Saffron

Place all ingredients into a sauce pot and bring to a simmer. Cover and cook until all liquid is absorbed into the grain. Remove from the heat and let it sit for about 5 minutes.

Tequila Flamed Shrimp and Vegetables

• 15 Shrimp (16/20 peeled and deveined)                       
• 1 Yellow Bell Pepper (sliced into strips)                         
• ½ Red Onion (sliced)                                                              
• 1 Cup Leeks (cleaned and chopped)                              
• 1 Cup Cherry Tomatoes (halved)                                      
• 1 Lime (juiced)                                                                                      
• 12 oz Coconut Milk
• 3 Tb Cilantro (chopped)
• 3 oz Tequila
• 1 tsp chili powder
• ½ tsp dry Cumin
• 1 tsp Garlic (minced)
• 1 Tb Coconut Oil     
• Salt & Pepper to taste                                                         

Add the coconut oil to a large skillet or sauté pan. When the oil appears to be hot you can add the vegetables and garlic. After a minute or two you can now add your Shrimp. When the shrimp appears to be cooked you can add the lime juice and Cilantro. Remove the pan from the flame (if applicable) and add the tequila, return pan to the heat and cook off the alcohol vapor ***You might have flames***. Add the quinoa to the pan and finish the dish with coconut milk and seasoning. Stir everything together and start plating your dish.

Older adults have been greatly impacted by COVID-19. A Census Bureau study reported that 46% of adults ages 65 and older said that worry and stress related to coronavirus has had a negative impact on their mental health, and more specifically 1 in 4 seniors reported experiencing anxiety or depression.

Loss of appetite can occur due to inactivity, change in daily routine, dehydration and other medical conditions. Many seniors, and especially those with underlying medical conditions, took strict precautions during the pandemic, which may have included isolating from family and limiting outings such as going to restaurants, social gatherings and grocery shopping.

“For those who have experienced loss of appetite, it’s important to try to regain interest in nutritious foods to maintain overall health and wellness” says Amy Julicher, director of nutritional services for Elderwood.

With restrictions being lifted and more of the population being vaccinated, seniors can begin to feel safer visiting with others, grocery shopping and even dining out. Here are some ideas to help you or a loved one to find enjoyment in eating once again!

Make any day a holiday

Perhaps last year you missed out on your traditional Thanksgiving feast with family. Why not have a Thanksgiving dinner in July? Try rotating in your favorite holiday or special meals again. Taste and smell stimulates the senses and can help to bring about positive feelings, or even cherished memories of your favorite holidays.

Try new cultural cuisines

Once a week, pick a different global or regional cuisine and find a new recipe to make. Tasting foods from various cultures can be exciting and lets us experience new and different flavors. You can even take things a step further, by learning about food preparation techniques or cultural traditions associated with a specific meal.

Transport yourself to Oaxaca, Mexico and try a Healthy Street Taco recipe, one week followed by a North African Tagine the next week!

Swap recipes

Do you have a family member with their own beloved “signature” dish? Why not ask them for the recipe, and share one of your own in return? Take turns making each other’s recipes or put your own spin on their dish. You can even have a video call while cooking or enjoy a meal together virtually and show each other how the final product turned out!

“Food can help boost more than just nutrition,” says Julicher. “Cooking and creating meals, as well as enjoying them with others helps to build a sense of connection.”

Get outdoors

With warmer weather upon us, it’s a great time of year to go outside, fire up the grill or host an outdoor potluck with friends and neighbors. For those still leery of close gatherings, an outdoor setting allows people to safely interact, while maintaining a social distance if necessary.

Keep it simple, and colorful!

“Some days we’re just not in the mood to cook or create a robust meal,” says Julicher. Stock your fridge with healthful snacking options such as fruit, cottage cheese or vegetables with hummus.

“If you’re not feeling up to a big meal, blend a fruity smoothie with milk or Greek yogurt. You can add in greens like spinach for extra nutrients or peanut butter for additional protein.”

There are plenty of other ways to build interest and enjoyment in eating again. Start slowly and reintroduce foods at your own pace. For specific medical concerns, always be sure to check with your physician or dietician for more information.

Elderwood Regional Director of Dining Services Daryl Cronk has prepared a fun healthy recipe that is a fun activity for the whole family to prepare. Take a stay-cation with this Healthy Street Taco recipe that will transport you to Oaxaca, Mexico.

Fresh and Health Street Tacos | Serves 8-10

Ingredients:

• 1 Balsamic Lime Flank Steak (see attached recipe)
• Pico de Gallo (see attached recipe)
• Low-fat Taco Crema (see attached recipe)
• 2 Cup – Queso fresco (find in the specialty cheese section)
• 2 each – Fresh avocados (sliced or diced)
• 1 package flour tortillas
• 1 head of bibb lettuce (optional substitute for tortillas)

Optional toppings:

• Salsa verde
• Hot sauce
• Spanish rice
• Guacamole
• Salsa (any kind)
• Fajita peppers and onions
• Additional cheeses or cheese sauces

Balsamic and Lime Flank Steak

Ingredients:

• 1 Trimmed, fresh flank steak
• 2 cups – Olive oil
• 1 cup – White balsamic vinegar
• 2 teaspoons – Fresh ginger (shredded)
• 2 teaspoons – Fresh garlic (minced)
• 4 fresh limes (zested and juiced)
• 1 bunch of cilantro (chopped)
• Salt and pepper to taste

Instructions:

1. Whisk all of the ingredients together except the steak. It should look like a salad dressing. Set ¼ cup of dressing aside.
2. Cover the raw flank steak with the dressing and refrigerate for 2 hours.
3. Remove the steak from the marinade and grill or boil until 140 degrees internal temperature.
4. Let it rest for 5 minutes and then slice thin on an angle.
5. Drizzle the reserved dressing over the top and serve.

Low Fat Taco Crema

Ingredients:

• 1 ½ cup – Low fat sour cream
• ¼ teaspoon – Cumin
• ¼ teaspoon – Chili powder
• 1 teaspoon – Fresh chives (chopped)
• ½ teaspoon – Skim milk
• Salt and Pepper to taste

Instructions:

1. Whisk all ingredients together and chill for an hour. The crema should appear to be thin.
2. Place on top of tacos, taco salad and burritos.

Fresh Pico de Gallo

Ingredients:

• 3 tablespoons – Extra virgin olive oil
• 3 roma plum tomatoes
• 1 teaspoon – Fresh minced garlic
• 1 lime (juiced)
• ½ red onion (minced)
• 1 bunch of fresh cilantro (minced)
• Salt and Pepper to taste

Instructions:

1. Toss all the above ingredients in a bowl and let them sit at room temperature for 1 hour. Flavors will come together as it sits. Refrigerate after use.

The greatest holiday memories come from gathering around the table and enjoying a delicious meal. Elderwood Dining Services Director Daryl Cronk has the perfect recipe for you to enjoy as you gather around the table to make memories this holiday season. 

Classic Beef Wellington

Ingredients:
1 1/2 lbs – Beef tenderloin
1/2 lb. – Country ham (sliced razor thin)
2 tablespoons – Dijon mustard
16 each – Field mushrooms
1 sheet – Puff pastry dough (you can find this in the freezer section)
1 tablespoon – Course salt
1 teaspoon – Black pepper
2 egg yolks

Instructions:

1. Season the beef tenderloin with regular table salt and pepper if desired.
2. Sear the beef tenderloin with intense heat on each side. This helps lock in the juices. Set aside to rest.
3. Brush the beef with the dijon mustard while resting.
4. Use a food processor and blend the raw mushrooms until they look finely minced. Place them in a hot sauté pan to bleed out the moisture (do not use any oil or butter). Set aside in a bowl when moisture is gone.
5. Take a generous piece of plastic wrap and arrange your country ham flat. Spread the mushroom mixture (mushroom Duxcel) covering the ham. Place the beef on the ham and mushrooms and roll tightly in the plastic wrap. Chill for at least one hour.
6. Place your puff pastry dough on a floured surface and roll it out until to the correct size of covering the meat.
7. Place the dough on a generous piece of plastic wrap. Place the beef on the dough. Roll the beef with the plastic wrap acting as a casing. Make it as tight as you can possibly get it by twisting the ends. Chill overnight.
8. Preheat oven to 375 degrees.
9. Brush the dough with the egg yolks and sprinkle the coarse salt and pepper over the dough.
10. Bake for about 30 minutes for rare, 38 minutes for medium-rare and 45 minutes for medium. Don’t cook beyond medium.
11. Pull from the oven and slice into portions.

This recipe is considered classic fine dining. Please take note that the process takes two days to complete correctly, but is worth every moment! Traditionally this dish would be prepared rare as the picture shows, but please feel free to cook further. Enjoy!

King Crab Legs

Ingredients:
1 lb. – King crab legs
6 oz – Butter (melted)
12 oz – White wine
6 lemon slices

Instructions:

1. Preheat oven to 375 degrees.
2. Place the wine and lemon slices in a deep roasting pan
3. Place the king crab legs in the pan and cover tightly with foil.
4. Steam in the oven for 30 minutes (do not remove foil until serving time).
5. While crab is in the oven you can melt your butter for dipping. (Chef’s Tip: Add fresh chopped herbs to melted butter.)
6. Crack the legs open and gently remove the meat inside. Dip the crab meat in butter and enjoy!

Autumn is one of the most beautiful seasons. Green leaves turn into beautiful hues of red and gold. The season of change also welcomes some delicious desserts.

Fall is the best time of year to go apple picking since many varieties are available. Chef Daryl Cronk, Elderwood’s Regional Manager of Dining Services, offers this delicious recipe for a glazed apple crumb bread. It’s a treat that will go well with the changing season.

Crumb Topping

Ingredients:
¾ cup – Light brown sugar                  
2 tablespoons – Granulated sugar
2 teaspoons – Cinnamon
1 teaspoon – Ground ginger (dry)
½ teaspoon – Ground nutmeg
½ cup – Unsalted butter (melted)
1 ½ cup – AP flour

Instructions:

Add all dry ingredients into a mixing bowl and drizzle in the butter. Use a rubber spatula and mix until crumb texture. Hold to the side!

Bread Mix

Ingredients:
1 cup – Unsalted butter (soft)
1 cup – Light brown sugar
½ cup – Granulated sugar
4 each – Eggs (room temp)
1 cup – Yogurt (room temp)
1 tablespoon – Vanilla extract
3 ½ cups – AP flour
2 teaspoons – baking soda
2 teaspoons – Baking powder
2 teaspoons – Cinnamon
1 teaspoon – Ground ginger (dry)
½ teaspoon – Nutmeg
1 pinch – Salt
½ cup – Whole milk (room temp)
3 each – Granny smith apple (peeled, small dice)

Instructions:

1. Preheat oven to 375 degrees. Grease and flour 3 – 7×3 bread pans.
2. Cream butter and sugars together using the paddle attachment on your mixer.
3. Add eggs, yogurt and vanilla. Mix well!
4. Gently add flour, spices, baking soda, baking powder and a pinch of salt.
5. Add milk and apples on low speed.
6. Spoon batter into pans until ¾ filled and press the crump topping evenly on top of each loaf. Use it all!
7. Bake for about 30 minutes.

Icing

Ingredients:
2 cups – Confectioners sugar
6 tablespoons – Heavy cream
1 teaspoon – Vanilla

Instructions:

1. Whisk all ingredients together and drizzle over warm bread.

Serve and enjoy!

As summer approaches, most of us prefer to spend more time outside and less time in the kitchen! The best summer meals are quick to prepare and include light and fresh ingredients.

Chef Daryl Cronk, Elderwood’s Regional Manager of Dining Services, offers this keto-friendly recipe for a steak and vegetable stir fry. Whether you’re following a low-carb diet or just looking for a light and healthy summer meal, this recipe offers a great mix of flavors.

This tasty dish cooks up quickly on your flat top griddle, wok or frying pan. Recipe yields 5-6 servings.  

Ingredients:
1 ½ pounds – Rib eye (raw, sliced thin)
½ – Yellow bell pepper (sliced thin)
½ – Red bell pepper (sliced thin)
½ – Orange bell pepper (sliced thin)
1 – Vidalia onion (sliced thin)
3 cups – Savoy cabbage (sliced thin)
1 – Portabella mushroom (sliced thin
2 tablespoons – Coconut oil
Salt and pepper – to taste
Granulated garlic – to taste

Marinade for Beef and Vegetables

Ingredients:
2 tablespoons – Sesame oil
2 tablespoons – Red wine vinegar or rice vinegar
1 teaspoon – Garlic paste
1 tablespoon – Lime juice
1 teaspoon – Minced ginger
2 tablespoons – Soy sauce
Optional – 1 teaspoon chili pepper flakes

Instructions:

1. Keep beef and vegetables in separate bowls.
2. Reserve the coconut oil, salt, pepper and granulated garlic for cooking.
3. Marinate beef and vegetable with equal parts of the marinade.
4. Heat your flat top grill or wok to a high heat.
5. Melt the coconut oil and sauté the beef. Season with salt, pepper and garlic while cooking.
6. Remove the fully cooked beef and reserve. Add a little extra coconut oil if needed and sauté the vegetables until tender.
7. Taste the vegetables and adjust seasoning as needed.
8. Portion the vegetables on the bottom and steak on top.
9. Garnish with chopped scallions, sesame seeds or lime wedges.

Tip: Keep a cup of water handy. It helps steam the vegetables while cooking.

Serve and enjoy!

During this time of pandemic, many of us are staying home, which means less trips to the grocery store, and more time to get creative in the kitchen. Just because you can't get out to a nice restaurant, doesn't mean you have to sacrifice an interesting and delicious meals in the comfort of your own home.

Chef Daryl Cronk, Regional Manager of Dining Services for Elderwood has put together a flavorful meal, using simple ingredients that are most likely already in your pantry. Recipe yields 14-16 crepes.

Cornmeal Crepes

Ingredients:
1 ¼ cups – Flour
¾ cup – Cornmeal (yellow or white)
½ teaspoon – Salt
1 teaspoon – Paprika
2 cups – Whole Milk
3 – Large eggs
2 tablespoons – Butter (melted)

Instructions:
1. Mix all dry ingredients into a bowl and create a well.
2. In a separate bowl, mix all wet ingredients (except the butter).
3. Add the wet mixture into the well and stir from the inside out.
4. Add the melted butter and mix well.
5. Chill for 1 hour.
6. Cook crepes over medium heat in a non-stick 6 inch sauté pan.

Chicken and Asparagus Filling

Ingredients:
1 pound – Chicken breast (raw, sliced thin)
1 Bunch of asparagus - (cleaned and cut into pieces)
6 ounces of Baby Bella mushrooms - (sliced, optional)
½ Red onion - (sliced thin)
1 tablespoon – Butter or olive oil
Salt and pepper to taste
Granulated garlic to taste

Instructions:
1. Get the sauté pan hot and add the butter or olive oil.
2. Add the onions, asparagus and mushrooms. Sauté for about 2 minutes.
3. Add the chicken and seasoning. Sauté for an additional 6-8 minutes.
4. Hold warm while you make the crepes.

Southwest Topping

Ingredients:
½ cup – Sour cream
½ cup - Mayonnaise
2 tablespoons – Red onion (minced)
½ Bunch Cilantro - (chopped)
1 teaspoon – Worcestershire sauce
½ teaspoon – Cumin
½ teaspoon – Granulated garlic
½ teaspoon - Paprika

Instructions:
1. Mix all ingredients together.
2. Chill for at least 1 hour to let flavors come together.

Assemble warm filling in the crepes. Gently wrap crepes and generously add southwest topping, or serve as a side for dipping. Garnish with scallions or chives (optional).

When the Super Bowl rolls around the country is glued to their televisions to enjoy the game, commercials and half-time show. Delicious appetizers are paramount to any game day party. To make sure your viewing party is complete with tasty snacks, Elderwood Dining Services Director, Daryl Cronk has shared two recipes which are sure to be a hit at any Super Bowl party.

Jalapeno Chicken Tex Mex

Ingredients:

10 oz. – Tortilla chips
2 – Tomatoes (ripe, diced)
1 – Red onion (diced)
2 tablespoons – Olive oil
½ cup – Cilantro (chopped)
1 cup – Black beans (rinsed, seasoned with olive oil, salt and pepper)
2 – 6 oz. chicken breast (seasoned and cooked 165 degrees)
2 – Jalapenos (fresh, seeded, sliced into rings)
1 cup – Shredded cheddar cheese
1 – Avocado (ripe and sliced)

Instructions:

1. Cook the seasoned chicken breast in the oven at 375 degrees until 165 degrees internal temperature. Cool in the refrigerator.
2. Mix the tomatoes, onions, cilantro, olive oil, salt and pepper and hold to the side.
3. Preheat the oven to 375 degrees.
4. Slice the cooled chicken into thin strips and hold to the side.
5. Place the chips on a lined baking sheet.
6. Top the chips with the tomato mix, then the black beans, then the chicken, then the sliced jalapenos and top with the cheese.
7. Place in the oven for 15 minutes and top with sliced avocado.

Korean BBQ Pork Sliders with Savoy Mango Slaw

Ingredients:

1 – Package of slider buns
1 – Pork tenderloin
1 – Small head of savoy cabbage (shredded)
2 – Fresh ripe mangos (peeled and diced)
1 – Red onion (diced)
1 – Poblano pepper (seeded, diced)
4 oz. – Crushed pineapple
1 tablespoon – Coconut oil
1 cup – Pineapple juice (can)
½ cup – Crushed pineapple (can)
3 tablespoons – Rice wine vinegar
3 tablespoons – Granulated sugar
¼ cup – Fresh cilantro (chopped)
1 cup – Korean BBQ sauce (see recipe or use store-bought)
8 slices – Colby cheese
Salt and pepper to taste

Instructions:

1. Preheat the oven to 375 degrees and season the pork tenderloin with salt and pepper. Place loin on a baking sheet and roast until 150 degrees internal temp. Chill after cooked.
2. While the pork is roasting you can start making your slaw. Get a medium to large sauté pan and heat the coconut oil. Once hot, add the onions, poblanos, mangos and pineapple.
3. When vegetables get soft, add the pineapple juice, vinegar and sugar. Cook on low heat until the liquid reduces by half. Place to the side and let it cool.
4. When it is cooled you can add the mango mix to the savoy cabbage and mix well. Cover the slaw mix and hold in the refrigerator until later.
5. Pull the chilled pork from the fridge and thinly slice. Toss the pork slices with the Korean BBQ sauce.
6. Heat the oven to 375 degrees.
7. Slice the sliders in half (like you would a sandwich). DO NOT Separate the sliders. Keep them together!
8. Place equal amounts of BBQ pork on one side and place the slices of cheese on the other side. Put on a large baking sheet and cook for 10-15 minutes.
9. Pull from the oven and place a generous amount of slaw on top of the pork. Take the side with the melted cheese and gently press on top of the slaw/pork side (making it look like a giant sandwich). Serve on a platter and your guests can pull away individual pieces.

Korean BBQ Sauce

Ingredients:
1 cup – Soy sauce
2 tablespoons – Honey
4 tablespoons – Brown sugar
2 – Cloves of garlic (minced)
½ teaspoon – Ginger (minced)

Instructions:

Mix all ingredients together and let the flavors come together for at least 1 hour.

Every holiday season families come together from near and far. We gather around the table to enjoy a meal with our loved ones, make memories and reminisce about days gone by.

Coming up with an interesting and delicious menu can be stressful and time consuming. Elderwood Dining Services Director Daryl Cronk is helping alleviate some of that stress by sharing his signature recipes for a holiday feast that’s sure to delight.

Main Dishes

Prime Rib with Rosemary Au Jus

Beef rib eye roast (trussed) – 5 pounds (5-7 people)
Salt and pepper – generous amount on the outside
Vegetable oil – 3 tablespoons

Mirepoix

3 medium yellow onions – chopped
3 ribs celery – chopped
3 garden carrots – chopped

Cooking Instructions

1. Preheat the oven to 375 degrees.
2. Place the mirepoix in the roasting pan.
3. Place the Rib on the mirepoix and season with salt and pepper
4. Let it roast for about 1 ½ hours and check the internal temperature. It will probably need more time to roast but this will help you gauge your timing.
5. As you check the temperature add 2 cups of beef stock to the roasting pan. This will create a delicious au jus.
6. Pull the roast from the oven when it reaches 125-130 degrees internal temp. Remove the roast from the pan and cover with foil. Rest the roast for about 15 minutes
7. Strain the liquid in the pan and hold (this will be the au jus). Take a generous sprig of fresh (not dried) rosemary and place it into the warm drippings. Let it steep while the roast is resting.
8. Slice into steaks, serve with the au jus and enjoy!

Dijon and Port Crusted Rack of Lamb with Fig and Mint Gastrique

Lamb rack – frenched (you can purchase it frenched from the butcher)
Dijon mustard – ½ cup
Port wine – ½ cup
Panko (unseasoned) – 1 cup
Salt and pepper – gently seasoned

Cooking Instructions

1. Preheat the oven to 375 degrees. Have a large sauté pan ready on the stove top.
2. Season the rack with salt and pepper
3. Whisk the port wine and dijon together.
4. Coat the loin part of the rack with the mixture (DO NOT coat the bones).
5. Press the panko on the port dijon making a coating.
6. Heat the sauté pan with a small amount of cooking oil. Sear the outside coating until golden brown and place onto a baking sheet.
7. Place the rack of lamb into the oven and roast for about 20-25 minutes. Remove and rest for 5 minutes. This will give you a beautiful medium rare lamb rack.

Fig and Mint Gastrique

Dried kalamata figs – 2 cups (small dice)
Apple juice – 1 cup
Sugar – 1 tablespoon
Balsamic vinegar – 1 tablespoon
Fresh mint sprigs – 2 tablespoon (chopped fine)

Cooking Instructions

1. In a small saucepan add the figs and apple juice and bring to a simmer.
2. Add the sugar and vinegar.
3. Reduce the liquid by half and remove from the heat.
4. Pour mixture into a bowl and let rest (it will look a little watery)
5. After about 5 minutes give the mixture a stir and you will notice it got thicker (like honey consistency)
6. Add the chopped fresh mint and stir.

*** Slice the Rack of Lamb into portions. Top each piece with a dollop of Fig and Mint Gastrique. Serve and enjoy ***

Side Dishes

Thyme & Garlic Roasted Reds

Red bliss potatoes – 2 pounds (quartered)
Olive oil – 3 tablespoons
Paprika – 2 teaspoons
Fresh garlic – 2 tablespoons (minced)
Kosher salt – 2 tablespoons
Black pepper – 1 tablespoon
Fresh thyme – 4 tablespoons (picked and chopped)

Cooking Instructions

1. Preheat oven to 375 degrees.
2. Toss all ingredients together except the fresh thyme.
3. Lay evenly on a sheet pan and roast for 45 minutes.
4. Toss the potatoes with fresh thyme and serve.

Harit Coverts with Feta and Prosciutto

Harit coverts (French green beans) – 1 pound (cleaned and trimmed)
Salt and pepper – gently seasoned
Feta cheese – ¼ pound
Prosciutto – ¼ pound (paper thin slices)

Cooking Instructions

1. Blanch the green beans until bright green color and shock them in ice water bath.
2. Preheat oven to 375 degrees.
3. Take the cooled green beans and toss with salt and pepper.
4. Make a bundle of green beans (about 5-6) and put a small slice of feta on top of the bundle.
5. Wrap the bundle with prosciutto.
6. Repeat the steps until the green beans are gone.
7. Bake for 15-20 minutes.
8. Serve and enjoy!

Roasted Poblano Chicken Corn Chowder

It’s time to say hello to crisp autumn evenings! Elderwood’s Regional Dining Service Manager Daryl Cronk shares his recipe for Roasted Poblano Chicken Corn Chowder. “This recipe compliments the cooler weather and warms your soul,” Said Cronk.

You can simply toss everything into the crock-pot and go outside to rake those leaves. In a few hours you will have a delicious savory treat without any tricks.

Ingredients

2 – 6-8-ounce chicken breast

1 – Red onion (minced)

2 – Cloves of garlic (minced)

2 – Ribs of celery (minced)

5 – Ears of sweet corn (shucked, rinsed and kernelled)

1 – Poblano pepper (seeded, roasted and chopped) Tip: Cut the pepper in half and remove the stem and seeds. Hold the pepper halves over an open flame (gas stove burner) until you notice charring. Remove with tongs, let it cool down and chop it up on your cutting board.

2 – Yukon gold potatoes (large dice) I like to leave the skins on. It complements the rustic theme of the soup.

3 – Strips of bacon (fully cooked, chopped)

5 – Sprigs of fresh thyme (picked)

3 – Cups of chicken stock or broth

3 – Cups of Vitamin D milk (feel free to use 2% or skim but it won’t be as creamy)

1 – Teaspoon of Kosher salt

1 – Teaspoon of black pepper

1 – Tablespoon of cornstarch (dissolve with a splash of cold chicken stock before adding to the crockpot)

Garnish – You can use fresh chopped chives, but scallions are nice too!

We recommend purchasing a fresh French Baguette to serve on the side.

Instructions

1. Chop and mince all your veggies and add them to the crock-pot.
2. Add the thyme, salt and pepper.
3. Add the raw chicken breast.
4. Add the wet ingredients including the dissolved cornstarch.
5. Add the bacon
6. Set the crockpot on high for 1.5 hours and then reduce the heat to low for a minimum of 2 more additional hours.
7. You can remove the chicken breast after 1.5 hours and cool them down the refrigerator. When cooled, you can pull the chicken breast into shredded looking pieces. Add the chicken back into the crock after shredded.
8.  Adjust the seasoning and garnish.
9. Enjoy!!!

Fall is a big time for tailgating or catching your favorite team in the comfort of your own living room. This season why not switch up the usual chips and dips for a savory and sweet appetizer that’s easy to make, and even more fun to eat. Elderwood’s Regional Dining Services Manager, Daryl Cronk shares his signature chicken wing recipe which includes an apricot and jalapeno sauce. 

Try making your wings a bit healthier by using an air fryer or baking them as opposed to frying. This sweet and spicy recipe will tackle any appetite on game day and makes between 12-18 chicken wings.

Sauce

Apricot Preserves – 1 cup

Apple Cider Vinegar – 2 tablespoons

Fresh Chives – ¼ cup (chopped, reserve half for garnish)

Pineapple Juice – ¼ cup

Dried Apricots – (sliced into strips)

Fresh Jalapeno Peppers – (seeded and minced)

Kosher Salt – pinch

Black Pepper – pinch

Coconut Oil – 1 tsp

Instructions

1. Start cooking the chicken wings in a fryer, air fryer or oven until crispy outside and a minimum of 165 degrees internal temperature.
2. In a saucepan on medium heat add the coconut oil, jalapenos, ½ of the chopped chives and dried apricots. Cook for about 2 minutes
3. Add pineapple juice, apricot preserves, apple cider vinegar and salt and pepper.
4. Cook on low heat until the chicken wings finish cooking.
5. Put the cooked chicken wings in a large bowl and add the sauce.
6. Toss until wings are coated with the sauce.
7. Portion on a platter and garnish with the remaining chives. Then Serve!

Summer is here, which means it’s the perfect time to fire up the grill! Grilling offers a quick and easy way to switch up your meals and create something both savory and healthy. 

Steak is a summertime favorite for the grill and can be cooked with a variety of flavors.

According to livestrong.com, by adding red meat to your diet, you can consume the amount of iron your body needs for your red blood cells to transport enough oxygen to your body. It is also a great source of protein to help build lean muscle.

As a rule of thumb, red meat should be consumed in moderation to reduce the risk of high cholesterol, which can increase the chances of heart disease. To create a balanced meal, pair steak with a healthy option like asparagus, or your favorite seasonal vegetable.

 “Asparagus is one of those vegetables that gets judged unfairly by the general public. It is a delicious treat when prepared correctly and it has many healthy characteristics for a balanced diet,” said Daryl Cronk, regional dining services manager with Elderwood. 

There are many benefits to asparagus, it’s even considered a super-food. According to Health.com, asparagus is full of minerals like folate, iron, copper, calcium, protein and fiber. It is also full of vitamins A, C, E, K and B6. The vegetable is low in fat and calories, which can help assist in meeting your weight loss goals. It contains lots of fiber, which helps make the body digest slowly, keeping you feeling full in between meals.

For a quick and easy dinner on the grill, check out Daryl’s signature recipe for citrusy steak with grilled parmesan asparagus.

Summer Thyme Citrus Porterhouse Steak

Steak Prep:

2 – 4 porterhouse steaks (14-ounce steaks Bone-in)

Light dusting – kosher salt

Light dusting – course black pepper

Marinade:

2 cups – fresh orange Juice

1 cup – vegetable oil (Chef’s tip – Don’t use olive oil! It will burn)

2 Tb – clover honey

2 Limes – zested and juices

1 Tb – kosher salt

4 Tb – fresh thyme (chopped) 1 Tb – apple cider vinegar

Instructions:

Whisk the marinade ingredients together. Put the seasoned steaks in a 9×11 glass dish or pan and pour half of it on top of the steaks. Wrap tightly and refrigerate for a minimum of six hours. Heat the grill and cook the steaks to desired temperature. For this recipe we suggest grilling the steak medium rare. Brush the steaks while cooking on the grill with the reserved marinade.

Garnish:

Garnish the steaks with a grilled slice of lime and a fresh sprig of thyme.

Grilled Parmesan Asparagus

Vegetable Prep:

Asparagus – 2 bunches

Cut the white tough ends off the asparagus spears and discard. Rinse the spears in a colander under cold water and pat them dry with a paper towel. Place the cleaned asparagus spears off to the side as you make the dressing.

Dressing:

1 red onion (minced)

2 cloves of garlic (minced)

½ cup of vegetable oil (Chef’s tip – We recommend not using olive oil for this! It will burn)

¼ cup of red wine vinegar

1 tsp of kosher salt

1 tsp of course black pepper

1 tsp of dry mustard

¼ cup of grated parmesan cheese

Garnish:

½ cup of shaved parmesan cheese

Instructions:

Blend all ingredients together. Pour over the asparagus and gently toss with your hands. Lay the asparagus on a hot grill facing the opposite direction of the grill bars. Gently move the asparagus around until you get a nice char on the spears. Don’t leave the asparagus on the grill too long as it will get overcooked. Place the cooked asparagus on a serving platter and garnish with parmesan shavings. Serve and enjoy!