Recipe Archives | Page 2 of 2 | Jefferson City Magazine

Creamy Garlic Tuscan Shrimp & Roasted Butternut Squash “Risotto” from Sweet Chipotle Catering

Posted on November 6, 2019February 10, 2021
story byJefferson City Magazine Staff

Off white dish filled with cauliflower risotto, shrimp and greens. A black napkin is folded under the plate and two pieces of silverware a knife and fork lay atop.

SHRIMP INGREDIENTS 2 cloves garlic, finely diced 1 lb. shrimp (or prawns) — tails on or off .25 oz. sundried tomatoes (just dried; not packed in oil) 1 1 ½…

View Post

Sizzling Fajitas Trio by Prison Brews

Posted on November 6, 2019February 10, 2021
story byJefferson City Magazine Staff

Flat oval skillet on a wooden plate filled with steak, chicken and shrimp. 3 flour tortillas are folded and leaned up against the plate. A pile of guacamole, salsa, shredded cheese and a bowl of refried beans are placed in a curved arc above the plate.

Marinade Prepare the night before 1/2 cup soy sauce …

View Post

Bavarian Pork Chop by O’Donoghue’s

Posted on November 6, 2019February 10, 2021
story byJefferson City Magazine Staff

Image of a white plate with pork chop atop mashed sweet potatoes.

INGREDIENTS 12 oz pork chop 1/2 lb. finely diced bacon Head of red cabbage, washed, dried and chopped 1/2 c. apple cider vinegar 1 tbsp. minced garlic Salt and pepper…

View Post

The Dish

Luscious Labneh In 8 Easy Steps

Posted on October 31, 2019November 4, 2019
story byLeslie Fischer

Labneh in white bowls on a wooden cutting board with toppings and crackers.

“Healthy.” “Impressive.” “Easy.” “Delicious.” If you’re looking for something new to bring to your holiday gatherings this year and don’t want to relegate your Google recipe search to just one…

View Post

Where are they now?

Getting Figgy with It

Posted on October 31, 2019October 29, 2019
story byBrooke Kottmann

JC native Figgy DiBenedetto brings Missouri flavors to her takeout restaurant in Maine. Home is where the Heartland is. Or at least it is in the kitchen for Jefferson City-native…

View Post

Open Faced Breakfast Sandwich

photography byKeith Borgmeyer
Posted on January 1, 2018January 5, 2018
story byMegan Whitehead

Ingredients One slice bread of choice (English muffin, toast…we used gluten free honey bread made in-house) ¼ pound protein (we used pulled pork) ½ sliced avocado ½ sliced tomato 1…

View Post

Korean Turkey and “Rice” Bowl

photography byKeith Borgmeyer
Posted on January 1, 2018January 5, 2018
story byMegan Whitehead

Ingredients 1 pound ground turkey 3 garlic cloves, minced 2-3 tablespoons packed brown sugar ¼ cup Liquid Aminos (a gluten-free alternative to soy sauce) 2 teaspoons sesame oil ¼ teaspoon…

View Post

Heritage Meals – Italian Night

Posted on April 25, 2016April 27, 2016
story byRob Agee

Italian Night By Rob Agee of Madison’s Cafe Combined are the primo, secondo and contorno courses onto one dish, which serves four. Primo: Cacio e pepe (pasta with cheese and…

View Post

Barbeque Raccoon Sliders with Slaw

photography byKeith Borgmeyer
Posted on February 24, 2016March 22, 2016
story bySuzanne Gibson

Skin and clean raccoon, make sure scent glands are removed from the legs and remove any excess fat. Once cleaned, cover raccoon with water in a pot with 1 large…

View Post