Cooking with Coppergate Chefs

04/05/2025

They posted it as a joke but there is some really good and useful information here.

23/04/2025

Need to try this!!

21/03/2025

Could be good. Let me know if you fix it.

🦃 Cranberry & Brie Stuffed Chicken with Garlic Butter Glaze 🍗

Juicy, golden-baked chicken breast stuffed with melted Brie, tart cranberries, and sautéed spinach—drizzled with a rich garlic butter glaze for an elegant, flavorful dish!

🛒 Ingredients
For the Chicken:
2 large boneless, skinless chicken breasts 🍗
½ cup fresh cranberries, halved 🍒
½ cup Brie cheese, sliced 🧀
1 cup fresh spinach 🌿
1 tbsp olive oil 🫒
½ tsp salt 🧂
½ tsp black pepper 🌿
For the Garlic Butter Glaze:
3 tbsp unsalted butter 🧈
2 cloves garlic, minced 🧄
1 tbsp honey 🍯
1 tsp balsamic vinegar 🍷
½ tsp dried rosemary (or 1 sprig fresh) 🌿
🍽️ Instructions
1️⃣ Preheat & Prepare

Preheat oven to 375°F (190°C).
Lightly grease a baking dish or cast-iron skillet.
2️⃣ Sauté the Spinach

Heat olive oil in a pan over medium heat.
Add spinach and cook for 1-2 minutes until wilted.
Remove from heat and set aside.
3️⃣ Stuff the Chicken

Using a sharp knife, carefully cut a pocket into each chicken breast.
Stuff with Brie slices, sautéed spinach, and cranberries.
Secure the opening with toothpicks if needed.
Season with salt and black pepper.
4️⃣ Prepare the Garlic Butter Glaze

In a small saucepan, melt butter over low heat.
Add garlic, honey, balsamic vinegar, and rosemary.
Simmer for 1-2 minutes, then remove from heat.
5️⃣ Bake to Perfection

Place stuffed chicken in the baking dish.
Brush with garlic butter glaze.
Bake for 25-30 minutes, or until internal temperature reaches 165°F (75°C).
6️⃣ Serve & Garnish

Let the chicken rest for 5 minutes before slicing.
Drizzle with extra glaze and garnish with fresh rosemary & cranberries.
Serve with roasted vegetables or mashed potatoes!
📌 Recipe Details
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2
Difficulty: Easy

💖 Why It’s a Must-Try
✔️ Melted Brie adds creamy richness
✔️ Cranberries give a tangy pop of flavor
✔️ Garlic butter glaze enhances the juiciness

09/02/2025

05/02/2025

Something for Valentine’s Day!

Maraschino Cherry Cake

Ingredients:

For the cake:
1 box white cake mix
1 cup maraschino cherry juice (from the jar)
½ cup unsalted butter, softened
3 large eggs
½ cup chopped maraschino cherries
1 teaspoon vanilla extract
½ teaspoon almond extract
For the frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
2 tablespoons maraschino cherry juice
½ teaspoon vanilla extract
Whole maraschino cherries (for garnish)
Instructions:

Prepare the cake batter:
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large bowl, combine the cake mix, maraschino cherry juice, softened butter, eggs, vanilla extract, and almond extract. Beat until the mixture is smooth and well combined.
Gently fold in the chopped maraschino cherries.
Bake the cake:
Pour the batter into the prepared baking dish and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan before frosting.
Make the frosting:
Beat the softened cream cheese and butter together in a bowl until smooth and creamy.
Gradually add powdered sugar, beating well after each addition.
Mix in the maraschino cherry juice and vanilla extract, beating until the frosting is fluffy and evenly colored.
Assemble the cake:
Spread the frosting evenly over the cooled cake.
Garnish with whole maraschino cherries.
Chill and serve:
Chill the cake in the refrigerator for about an hour before slicing and serving for a firmer texture.
Nutritional Information:

350 kcal per serving
Servings: 12
Tips:

For a more vibrant pink frosting, add a few drops of red food coloring.
This cake is a great make-ahead dessert; chilling enhances its flavor and texture.
Enjoy this sweet, festive, and delightful cherry cake!

02/02/2025

Funny but true!!

30/01/2025

Now this would be fun to try. Don’t use pre shredded cheese. It has something on it that keeps it from lumping.

Velveeta was created in 1918. by Monroe Cheese Company in Monroe, New York. Kraft Foods Inc. purchased Velveeta in 1927, making it a pantry staple in America for nearly a century. In the 1930s and 1940s, Kraft marketed Velveeta as a health food and diet aid. 😉 I'm not sure about that angle, but it is a favorite American comfort food when used to make the creamiest grilled cheeses. :) Its so loved that 10.56 million Americans used 1 pound or more of Kraft Velveeta American cheese every year.

HOMEMADE VELVEETA CHEESSE

16 ounce block mild cheddar cheese
*Use real block cheese and not the pre-shredded cheese
1/2 cup nonfat milk powder
2 Tbsp. cornstarch
1/2 tsp. salt
1 cup milk
4 Tbsp. butter
Line a 9×5-inch loaf pan with wax paper or plastic wrap and set aside.
Grate the entre block of cheese. Place it into a food processor, Pulse a few times to shred it a bit more. Add nonfat milk powder, cornstarch and salt. Pulse again until well mixed. Add liquid milk and butter to a small saucepan and bring to a boil. Remove from heat.
Turn on the food processor and very carefully and VERY slowly stream in the milk mixture. Continue to process the mixture until completely smooth. It may seem like it won’t come together at first but be patient, and it will come together and get smooth. It should be totally smooth and not lumpy or grainy. Evenly spread the mixture into the lined loaf pan, smoothing out the top. Cover the top with plastic wrap. Place it into the refrigerator until fully set, best is to leave it overnight. Then use in your favorite recipes. :)

04/12/2024

This looks beautiful and delish.