April 2017

We all have our favorite everyday foods - tasty ingredients and recipes we know we can pull out at a moment's notice to make a satisfying meal. After a while, however, even the most delicious delicacies can get a little tired.

This season, we at Alexian invite you to spring clean your cooking routine and try a fresh take on an old favorite with our decadent pâtés.

Mushroom & Chicken Liver Mousse Nests

If you're anything like us, you usually have mushrooms, bacon and onions on-hand. With a few spoonfuls of our savory Chicken Liver Mousse you can transform these pantry staples into a mouth-watering appetizer - fitting for upscale get-togethers and Sunday brunches alike.

Ingredients

● Alexian Chicken Liver Mousse
● 3 Tbsp of olive oil
● 2 onions, chopped
● 2 cups of button mushrooms, chopped
● 1 garlic clove, crushed
● 12 (long) slices of smoked bacon
● ½ cup bread crumbs
● Fresh parsley, chopped (for garnish)

Preparation

1. Preheat the oven to 375F.

2. In a large frying pan, heat the oil over medium heat. Once hot, add in the chopped onions, cooking until soft and fragrant, or for about 6-7 minutes.

3. Turn up the heat, and add in the mushrooms. Cook for an additional 6-7 minutes. Stir in the garlic and cook for 1 minute. Remove from heat and set aside.

4. In a greased muffin pan, gently wrap the bacon strips along the edges and bottom to form little nests.

5. Generously spoon in the Alexian Chicken Liver Mousse - it should fill the nests about ⅔ of the way.

6. Spoon the mushroom and onion mixture on top of the mousse. Top with breadcrumbs.

7. Bake, uncovered, for about 20 minutes, or until bacon is cooked thoroughly and the breadcrumbs are golden brown. Top with fresh parsley.

Pheasant-Rosemary Stuffed Pork Chops

Pork chops should be an essential in the kitchen for anyone who leads a busy life. . They're relatively inexpensive, extremely versatile and simple to cook. Stuffing your pork chops will take your meal up a notch! By using our Pheasant Rosemary Pâté as filling, you'll cut down on the prep time of a typical stuffed pork chop, and enjoy a hearty and delicious meal in less than 30 minutes. Serve with your favorite dressing recipe, roasted potatoes, or over a bed of leafy greens!

Ingredients:

● Alexian Pheasant Rosemary Pâté
● 4 fresh pork chops for stuffing (ideally between 1-1/4 to 1-1/2 inches thick)
● Salt and pepper, to taste

Preparation:

1. Preheat oven to 375 degree F.

2. Place the pork chops on a flat work surface; cut a slit horizontally to the bone so chop can be opened like a book.

3. Stuff each chop with 2-3 tablespoons of Pheasant Rosemary Pâté. Close and secure with toothpicks.

4. Heat 1 tablespoon oil in large skillet over medium-high heat.

5. Cook each pork chop for about 2 minutes per side, or until brown.

6. Carefully arrange the pork chops in single layer in a baking dish. Top with salt and pepper.

7. Bake for about 15 minutes, and transfer to a plate. Cover with foil. Allow the pork chops to stand for 5 to 10 minutes before serving.

Creamy Black Peppercorn Pasta

When you're not sure what to have for dinner, pasta is always a good answer. Instead of resorting to your favorite pasta salad or spaghetti recipe, try something new this spring. This flavorful pasta recipe uses our Black Peppercorn Mousse to create a perfect, creamy texture that will have your dinner guests lining up for seconds.

Ingredients:

● Alexian Black Peppercorn Mousse
● 1 pound of Fusilli pasta (or your preferred variety)
● Olive oil
● 1 clove of garlic, minced
● 1 green bell pepper, julienned
● 1 yellow onion, thinly sliced
● 8 ounces of button mushrooms, thinly sliced
● 1 tablespoon of honey

Preparation:

1. Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente.

2. While the pasta cooks, heat olive oil over medium heat in a large skillet.

3. Once heated, add the bell pepper, onion, and mushroom. Cook until soft and fragrant, about 6 minutes. Add in the garlic and honey and cook for an additional minute, taking care so as not to burn the honey. Remove from heat.

4. Drain the pasta, and transfer back into the pot.

5. Stir in the Black Peppercorn Mousse until you've reached your desired creaminess. Then stir in the caramelized vegetable mixture.

6. Enjoy!