Recipes by Chef Maurice

Mango Chicken

Ingredients:

  • 3 lbs. chicken
  • 1/3 Cup Best Yet Vegetable Oil
  • 1/4 Cup Best Yet soy sauce
  • 1 Tablespoon minced garlic
  • Salt and pepper
  • 1 Fresh mango, sliced

Directions:

Heat oil in frying pan; add chicken pieces and brown. Pour off fat and add soy sauce to chicken. Add garlic and salt and pepper to taste. Cover and cook on low until almost tender. Add mango and cook 10 more minutes.

Great Holiday Party Appetizers


Parmesan-Coated Brie

Ingredients:

  • 1 Egg
  • 1 Tablespoon water
  • ½ Cup seasoned bread crumbs
  • ¼ Cup grated Parmesan cheese
  • 1 Round Brie cheese or Brie cheese with herbs
  • ¼ Cup canola oil

Directions:

In a shallow bowl, combine egg and water. In another bowl, combine bread crumbs and parmesan cheese. Dip Brie in egg mixture, turning to coat all sides; coat with crumb mixture. Repeat. In a small skillet, cook the Brie in oil over medium heat for 2 minutes on each side or until golden brown. Serve with crackers or fresh fruit.


Asiago Chicken Spread

Ingredients:

  • ¾ Pound boneless skinless chicken breast, cut into ½ nich cubes
  • ¼ Teaspoon salt
  • 1/8 Teaspoon pepper
  • 2 Tablespoons butter
  • 1 Tablespoon minced garlic
  • 1/3 Cup salted cashew halves
  • 1/3 Cup Best Yet mayonnaise
  • ½ cup chopped onion
  • ¼ Cup shredded Asiago cheese
  • ¼ Cup minced fresh basil
  • ½ Teaspoon hot pepper sauce

Directions:

Season chicken with salt and pepper. In a large skillet, sauté chicken in butter for 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in cashews. Remove from the heat; cool. In a food processor, combine the mayonnaise, onion, cheese, basil, pepper sauce and chicken mixture; cover and process until blended. Press into a 2 cup bowl; cover and refrigerate for at least 2 hours. If desired, unmold onto a serving platter; serve with crackers or baguette slices.


Crawfish-Stuffed Beef Tenderloin

Ingredients:

  • 1 Package of Best Yet Cream Cheese, softened (8ounce)
  • ½ Cup Shredded Monterey Jack cheese
  • ¼ Cup Minced Green onion
  • 1 Tablespoon minced garlic
  • 2 Teaspoons Creole seasoning, divided
  • 1 Teaspoon lemon zest
  • 1 Cup Panko bread crumbs
  • ½ Pound frozen cooked crawfish tail meat, thawed
  • 1 Beef Tenderloin, trimmed (6-pound)
  • 1 Tablespoon Best Yet olive oil
  • 1 Teaspoon Ground black pepper

Directions:

In a medium bowl, combine cream cheese, Monterey Jack cheese, green onion, garlic, 1 teaspoon Creole seasoning and lemon zest until well blended. Add panko and crawfish to cream cheese mixture, stirring to combine.

Preheat oven to 425 degrees. Line a roasting pan with aluminum foil. Place rack over foil. Spray with nonstick cooking spray.

Butterfly tenderloin by making a lengthwise cut down center of 1 flat side, cutting to within ½ inch of other side. Starting from bottom of cut, slice tenderloin horizontally to within ½ inch of left side; repeat procedure on right side. Open tenderloin, and place between 2 sheets of heavy duty plastic wrap. Using a meat mallet, gently flatten tenderloin to ½ inch thickness.

Spread crawfish mixture over tenderloin, leaving a ½ inch border around edges. Starting at a long side, roll up tenderloin, jelly-roll style. Tie tenderloin at 2 inch intervals with kitchen string. Rub with olive oil and sprinkle with pepper and remaining 1 teaspoon Creole seasoning.

Place stuffed tenderloin, seam side down, on prepared rack. Bake for 35 to 40 minutes or until a meat thermometer inserted into thickest portion registers 145 degrees. Let stand for 10 minutes before slicing.


Bowl Game Favorite Cheddar Shrimp Nachos

Ingredients:

  • 2 Tablespoons Kraft Zesty Italian Dressing, divided
  • ¾ lb. Frozen cooked cleaned medium shrimp, thawed
  • 1 Red pepper, chopped
  • 1 Tablespoon, blackened seasoning
  • 6 Cups On the Border Chips
  • 1 Package Kraft shredded triple cheddar cheese
  • 1 Green onion, chopped
  • 2 Tablespoons, chopped fresh cilantro
  • 1 Jalapeno pepper, thinly sliced

Directions:

Heat large cast iron skillet on high heat until it is very hot and starts to smoke. Add 1 tablespoon dressing, shrimp, red peppers and seasonings; cook and stir 1 to 2 minutes or until shrimp is heated through and evenly coated with dressing mixture. Stir in remaining dressing.

Cover large microwaveable plate with layers of half each of the chips, shrimp mixture and cheese. Repeat layers.

Microwave on high 1 to 2 minutes or until cheese is melted, rotating plate after each minute. Top with onions, cilantro and jalapenos.