Enjoy two of the fabulous Quarantine Cookbook recipes on us as a sneak preview!
The Quarantine Cookbook •an essential must-have to survive a staycation. Due to the COVID-19 pandemic, our guess is you and your loved ones are not headed to the airport for a trip and want to stay home to cook instead. A perfect activity, fun for the whole family is The Quarantine Cookbook - a cookbook that keeps budget in mind, food availability in stores and fun for the whole family in the kitchen. There are restaurant quality recipes inside and bonus – you are teaching your children an important life skill, from how to measure to how to cook. The book even offers Vegetarian options and difficulty level for the kiddos. Recipes include Bad Monkey Garlic Bread, Delivery-Worthy Pizza, Boastful Barbeque Burgers, Beef Wellington, and much more. The point? The key to surviving a Staycation is staying busy and having fun – The Quarantine Cookbook delivers all of this and more. While there are many recipes to enjoy (and we recommend avoiding the Cake Pops with the little ones in order to avoid a temper tantrum in the kitchen) we wanted to include a couple a fun sample recipes for the whole family to enjoy. Please enjoy the following.
Who doesn't like Garlic Bread? Most people do ... the kicker in this one (and the secret ingredient) is the worcestershire sauce.
Bad Monkey Garlic Bread
Double cheese, butter, mayo and garlic … Yum. We think that says it all.
Difficulty: Easy
1 loaf sourdough bread
1 cube of butter (softened in microwave)
½ cup Parmesan cheese (grated)
5 cloves garlic (minced)
¼ cup green onions
1 cup cheddar cheese
½ teaspoon worcestershire sauce
½ cup mayonnaise
Directions:
1. Mix all ingredients and cut loaf lengthwise. Use entire mixture and spread on both halves of bread. Broil in oven. Note: to use at a later date wrap halves with plastic wrap, seal in a bag and freeze.
Pesto Alfredo Chicken with Spiralized Zucchini
A spiralizer is fun for the family hands down, but at the end of the day you can use a vegetable peeler for the zucchini if need be. This chicken dish is light, but hearty at the same time! Note: for the sauce you can mix the Alfredo and Pesto Sauce, or the Alfredo by itself works too.
Difficulty: Medium
4 chicken breasts
1 packet McCormick Garlic, Herb & Wine Marinade
3 zucchini (spiralized)
½ white onion (chopped)
4 garlic cloves (chopped)
1 8 oz. package of mushrooms (chopped)
1 14.5 oz can diced tomatoes (drained)
½ cube butter
4 tablespoons Olive oil
1 teaspoon salt
1 tablespoon pepper
1 cup Parmesan cheese
Sauce: (See Easy Pizza Recipe for Alfredo & Roast Beef Baguette for Pesto)
Servings: 4
Directions:
1. Marinate chicken in McCormick Garlic, Herb & Wine Marinade for an hour – overnight. Drain. Bake chicken in oven for 20 minutes at 325 degrees on a sprayed cookie sheet or until no longer pink.
2. In large skillet, sauté onion and garlic in butter for 10 minutes at a medium heat. Add mushrooms, tomatoes, salt and pepper, for another 10 minutes or until cooked.
3. At the same time, in another large skillet cook the spiralized zucchini in Olive oil. Salt and pepper to taste. Sauté on medium until al dente.
4. Prepare the sauce. For the Alfredo Pesto blend, use 2/3 Alfredo, 1/3 Pesto. Heat until warm.
5. Layer the plates with zucchini, 1 chicken breast, vegetable mixture and sauce. Top with Parmesan cheese and serve hot.
