Winston-Salem, NC - It's all about getting a fresh start in the New Year and trying something new. If learning to cook like a pro is on your list, then we've got you covered.
Tracey McCain went to the Stocked Pot Cooking School in Winston-Salem where the motto is "Cooking is Fun!"
Chef Don McMillan taught Tracey how to make an entree and dessert from scratch throughout the Good Morning Show on Monday. Click on the video player included in this story to see the segments.
The recipes are also available at the bottom of this article.
Registration for beginners classes, family, kids or classes for the guys is going on right now. You can find their schedule here or call them by Saturday, January 5th to find out how you can get half off your registration. The number is 336-499-5844 and they are located at 381 Jonestown Road in Winston-Salem.
2 cups water or chicken stock
1 cup uncooked rice
1 tablespoon butter
1 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
Melt butter in a medium sauce pot over medium-high heat. Add onion; sauté 6 minutes. Add rice to the onion mixture and sauté for 3 minutes.
Add stock and seasonings and bring to a boil in a medium sauce pot. Reduce heat, and simmer 15 to 18 minutes.
Basic Tomato Sauce:
2 Tbsp olive oil
1/2 medium onion, finely chopped
1 small carrot, finely chopped
1 small stalk of celery, finely chopped
2 Tbsp chopped fresh parsley
1 clove garlic, pressed
1/2 teaspoon dried basil
1 28 oz. can chopped tomatoes, including the juice
1 tablespoon tomato paste
Salt and freshly ground black pepper to taste
Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 minutes, stirring occasionally until the vegetables are softened and cooked through.
Remove cover and add the garlic. Cook for garlic for 1 minute. Add the tomatoes, tomato paste and the basil. Season with salt and pepper to taste. Bring to a low simmer, reduce the heat to low and cook, uncovered until thickened, about 15 minutes. If you want you can push the sauce through a food mill to give it a smooth consistency.
Makes 2 1/2 cups of sauce
Chicken Cordon Blue:
4 skinless, boneless chicken breast halves
¼ teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
½ cup seasoned bread crumbs
Preheat oven to 350 degrees F. Coat a 7x11 inch baking dish with nonstick cooking spray. Pound chicken breasts to ¼ inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place one cheese slice and one ham slice on top of each breast. Roll up each breast with salt and pepper. Place in baking dish, and sprinkle chicken evenly with bread crumbs.Spray chicken breasts with cooking spray. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and serve immediately.
1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
1/4 cup vegetable oil
1 egg, beaten
1 cup orange juice
1 tablespoon orange zest
1 1/2 cups dried cranberries soaked in 1/4 cup liquor
Preheat oven to 350 degrees F. Line muffin pan with cup cake liners. Sift together flour, salt and baked powder. Set aside. Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest. Add flour mixture and stir just until mixed. Drain and fold in cranberries. Fill lined muffin pans 2/3 full. Bake at 350 degrees F for 20 minutes.
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