Category Archives: Recipes

Recipe from The Cove Kitchen: Pecan Pie

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Pecan Pie

There is no pie more southern than pecan pie and this one from our kitchen at The Cove is delightful!  Whip it up for your next family or social gathering and it’s sure to be a big hit.     

Pecan Pie Recipe
Makes one 9-inch pie

INGREDIENTS
⅛ cup unsalted butter
⅓ cup all-purpose flour
¾ cup light brown sugar
2 eggs
¾ cup light corn syrup
⅔ tsp vanilla extract
¼ tsp kosher salt
1 cup pecans, chopped
Reserve some pecan halves (or additional chopped pecans) for topping
1 (9 inch) partially cooked pie crust, frozen

DIRECTIONS
Preheat oven to 300 degrees.

Blend butter and flour together until mixture becomes creamy. Blend sugar into butter/flour mixture. Once combined, beat in eggs, one at a time. Add corn syrup, vanilla and salt to filling. Then stir in one cup chopped pecans. Place pie crust into a 9” round baking dish and pour mixture into pie crust. Add extra pecans for topping. Bake in oven at 300 degrees until set, about 1-1.5 hours. Allow pie to cool to room temperature.

Click here for printable recipe.  

For more recipes from The Cove kitchen click here.

Enjoy delicious recipes like this on your next stay at The Cove. Click here to see a full list of upcoming events at The Cove or contact our Guest Group department to hold your group retreat at The Cove.

Recipe from The Cove Kitchen: Iron Steak with Blue Cheese Bread Pudding

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Grilled Iron Steak with Blue Cheese Bread Pudding
Grilled Iron Steak with Blue Cheese Bread Pudding

This delicious dish is a guest favorite at The Cove.  It’s much simpler than it looks, so give it a try and let us know how it turns out!

Grilled Iron Steak with Blue Cheese Bread Pudding

Serves 4

GRILLED IRON STEAKS

Ingredients

4 (6 ounce) iron steak filets
Salt and pepper
2 tablespoons unsalted butter, melted

Directions

Season steak with salt and pepper. Grill for 3-5 minutes on each side over medium high heat. Remove from heat, brush with melted butter and let rest for 5 minutes.

BLUE CHEESE BREAD PUDDING

Ingredients

1 French baguette, diced into small cubes
½ stick of unsalted butter
1 shallot, finely chopped
4 garlic cloves, minced
2 cups beef stock
2 cups heavy cream
½ cup blue cheese crumbles
½ cup Parmesan cheese
¼ cup fresh parsley, chopped
Salt and pepper to taste

Directions

Preheat oven to 350 degrees.

Dice bread into small squares (crouton size) and place in a 9″ x 13” greased pan.

Bake bread for 10 minutes at 350 degrees.

Add blue cheese sauce (see directions below). Toss to coat bread well with sauce. Bake for 25 minutes at 350 degrees.

For blue cheese sauce:

Melt butter in a sauce pan over medium heat. Add chopped shallot and minced garlic. Saute one minute and add beef stock and heavy cream, and bring to a boil. Add blue cheese crumbles and Parmesan cheese. Reduce heat for 2-3 more minutes until cheese is melted.  Add chopped fresh parsley and season with salt and pepper to taste.

Serve and enjoy!

Click here for printable recipe.

For more recipes from The Cove Kitchen, click here.

Recipe from The Cove Kitchen: Dark Chocolate Truffle Cake

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DARK CHOCOLATE TRUFFLE CAKE

Today, our pastry chef, Natalie, shares another delicious recipe that has become a guest favorite here at The Cove.  Enjoy this delectable Dark Chocolate Truffle Cake and come back and let us know how it turns out in the comment section below!

Dark Chocolate Truffle Cake
Makes one 8-inch cake

Dark Chocolate Cake Recipe
1 ½ cups semi-sweet chocolate chips
¾ cup unsalted butter
1 cup + 2 Tbsp granulated sugar
¼ + ⅛ tsp salt
1 ½ tsp vanilla extract
1 Tbsp coffee extract
5 eggs
¾ cup cocoa powder

Chocolate Glaze Recipe
1 ½ cup dark or semi-sweet chocolate chips
¾ cup heavy cream

Preparing cake:
Preheat oven to 350°. Melt semi-sweet chocolate chips and butter in pan over medium heat. Remove from heat. Stir in sugar, salt, and both vanilla and coffee extracts to melted chocolate and butter. Once mixed, add the eggs, beating briefly until smooth. Add cocoa powder and mix until just combined. Bake in greased 8” cake pan for 25 minutes. Remove from oven and cool completely.

Preparing glaze:
Heat cream to a boil in sauce pan over medium heat. Remove from heat and pour heated cream over chocolate chips in a glass bowl. Let stand for 1-2 minutes, then whisk together until chocolate chips are melted and mixture is smooth. Spread Glaze over cooled cake. Tap cake pan a couple of times on counter to spread evenly over cake. Freeze cake overnight. Remove from freezer and from cake pan and thaw just until no longer frozen and serve.

CLICK HERE FOR PRINTABLE VERSION OF THE DARK CHOCOLATE TRUFFLE CAKE RECIPE

Enjoy other recipes from The Cove kitchen here.

Enjoy delicious recipes like this on your next stay at The Cove. Click here to see a full list of upcoming events at The Cove or contact our Guest Group department to hold your group retreat at The Cove.

 

Recipe from The Cove Kitchen: Creamy Risotto

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CREAMY RISOTTO

This creamy and satisfying side dish is a guest favorite here at The Cove!

Risotto is very versatile, and goes well with lots of different dishes. Add in wilted spinach, cherry tomatoes, pesto, or cooked crab meat for a more creative dish!  Risotto is paired well with chicken or steak and is delicious with asparagus.

We have a free printable version of the recipe found at the bottom of this post.

Creamy Risotto Recipe
(4 servings)

3 tablespoons unsalted butter
2 cloves garlic, minced
1 small shallot (or 1/4 onion), chopped
1 cup Arborio rice
2 cups chicken stock or cold water
¾ cup heavy cream
½ cup grated Parmesan
Salt and pepper to taste

Melt butter in a medium skillet over low/medium heat.  Add garlic and shallot and sauté for 2-3 minutes.  Add Arborio rice and sauté for an additional 3-4 minutes or until shallots are tender.  Pour in chicken stock (or water) and bring to a boil and simmer on medium heat. Do not cover and stir occasionally. Continue to add stock (or water, as needed) as rice cooks until it becomes tender and liquid begins to absorb.  This can take 10-20 monutes. Stir in heavy cream and Parmesan cheese once rice is cooked.  Incorporate salt and pepper to taste.

Enjoy!  Let us know how you like it!

CLICK HERE FOR PRINTABLE CREAMY RISOTTO RECIPE

To find additional recipes from The Cove kitchen click here.

Enjoy delicious recipes like this on your next stay at The Cove. Click here to see a full list of upcoming events at The Cove or contact our Guest Group department to book a group retreat.

 

 

RECIPE FROM THE COVE KITCHEN: GRILLED PORK CHOPS WITH TERIYAKI HONEY GLAZE

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PORK CHOPS

Smooth, sweet, and salty flavors are joined together in this Grilled Pork Chop with Teriyaki-Honey Glaze dish.  It is a perfect combination and will be sure to satify your taste buds.

This dish is a great meal to serve on a chilly evening and will remind you of warm summer nights.  From The Cove dining room to your own home table, this recipe is bound to be a hit.

Grilled Pork Chops with Teriyaki-Honey Glaze
Serves 4

4 Pork Chops
3/4 cup soy sauce
1 1/2 cup water
1 tablespoon fresh ginger, chopped
1 clove garlic, chopped
2 scallions, finely chopped
2 tablespoons honey
1 tablespoon light brown sugar
2 tablespoons unsalted butter

Marinade pork chop in soy sauce, water, ginger, garlic, and scallions for two hours. Remove from marinade and pat dry with paper towel. Save marinade and bring to a boil in a sauce pan.  Once it comes to a boil, reduce heat to a simmer and cook down for 15 minutes. Incorporate honey and light brown sugar in saucepan.  Remove from heat once sugar is dissolved.  Grill pork chops 12-15 minutes at a medium temperature, turning meat over halfway through.  Drizzle teriyaki glaze over pork chops and serve immediately.

We suggest serving with Roasted Butternut Squash Risotto and Lemon Garlic Roasted Asparagus (recipes on printable recipe PDF).

CLICK HERE FOR PRINTABLE GRILLED PORK CHOPS RECIPE 
(Roasted Butternut Squash Risotto and Lemon Garlic Asparagus Recipes are included.)

To find additional recipes from The Cove kitchen click here.

Enjoy delicious recipes like this on your next stay at The Cove. Click here to see a full list of upcoming events at The Cove or contact our Guest Group department to book a group retreat.

Recipe from the Cove Kitchen: Banana Pudding

Recipes from The Cove kitchen logo

Did you know that Cove Executive Director, Will Graham’s, favorite Cove dessert is banana pudding?  Well, our pastry chef, Natalie,  is sharing her delicious recipe today.  We hope you will enjoy as much as Will and our guests do.

Banana Pudding from Canva

Banana Pudding
Served at The Cove
Makes 4-6 servings

Ingredients
1 package (3.4 oz) instant vanilla pudding mix
1 cup whole milk
7 oz sweetened condensed milk
½ tablespoon lemon juice
1 teaspoon vanilla extract
8 oz heavy cream
2 tablespoons powdered sugar
Vanilla Wafers
Bananas, sliced as needed
Extra sweetened whipped cream as needed for topping

Whip the heavy cream and powdered sugar into soft peaks. In a separate bowl, whisk together the whole milk, condensed milk, lemon juice and vanilla extract. Slowly whisk in the pudding mix and continue whisking for 2 minutes. Fold the whipped cream into the pudding mixture 1/3 portions at a time. In the bottom of a 9”x9” casserole dish, spread an even layer of vanilla wafers. Spread sliced bananas on top of wafers. Spread half of pudding mixture over the bananas. Repeat wafers, bananas, and pudding.

Top with sweetened whipped cream.  For best results, make 1 day ahead of time and chill overnight.

CLICK HERE FOR PRINTABLE BANANA PUDDING RECIPE.

To find additional recipes from The Cove kitchen click here.

Enjoy delicious recipes like this on your next stay at The Cove.  Click here to see a full list of upcoming events at The Cove or contact our Guest Group department to book a group retreat.

Recipe From The Cove Kitchen: Coconut Cheesecake with Brownie Crust

Recipes from The Cove kitchen logo

COCONUT CHEESECAKE WITH BROWNIE CRUST

At The Cove, we are blessed with amazingly gifted chefs with a heart to serve God.  Today, our pastry chef Natalie shares her recipe for
Coconut Cheesecake with Brownie Crust.  Delicious!

Coconut Cheesecake with Brownie Crust
Served at The Cove
Makes 1 – 9 inch pie, 6-8 servings

Ingredients
Brownie Crust:
3/4 cup all-purpose flour
6 tablespoons unsalted butter
3/4 cup sugar
2 eggs
1/3 teaspoon baking powder
1 teaspoon vanilla extract
½ cup plus 2 tablespoons semi-sweet chocolate chips

Combine flour and baking powder and set aside. Melt butter and chocolate together over a double boiler. Whip eggs with the sugar until thick and light in color. Fold melted butter and chocolate into eggs. Gently stir in the flour. Pour into a 9 inch round cake pan that is lined with parchment paper and greased. Bake at 350 degrees for 10-15 minutes or until toothpick comes out with wet crumbs.

Coconut Cheesecake:
2 pounds cream cheese
1 cup plus 2 tablespoons sugar
1 teaspoon salt
5 eggs
1 egg yolk
1/2 cup coconut milk
1 tablespoon vanilla extract
1 cup shredded coconut

Directions: Mix cream cheese on medium speed with a paddle until smooth, scraping the bowl several times. Reduce speed to low and add sugar and salt. Mix until smooth, scraping the bowl. Add eggs and egg yolk one at a time, scraping the bowl well after each addition. Stir in the coconut milk and vanilla. Stir in shredded coconut. Pour batter over baked brownie crust. Bake at 325 degrees, in a warm bath, for 45 minutes-1 hour or until center is almost set. Immediately run a knife around the edge of the cheesecake crust and cool completely in the water bath before refrigerating or freezing.

CLICK HERE FOR PRINTABLE PDF RECIPE OF THE COCONUT CHEESECAKE WITH BROWNIE CRUST

Enjoy other recipes from The Cove kitchen here.

 

Recipe From The Cove Kitchen: Healthy Quinoa Tabbouleh

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It’s time to start  “Eating Clean”  and we guarantee that this will become a new favorite in your household! Learn how to prepare this Healthy Quinoa Tabbouleh recipe prepared by
Sous Chef Hallie Saunders here at The Cove. 
 

The Healthy Quinoa Tabbouleh recipe adds the perfect touch of freshness and zip to add to any meal and is perfectly paired with grilled fish or chicken.

Watch here as Sous Chef Hallie and Executive Chef Douglas expertly show you how to prepare this great dish.

Quinoa Tabbouleh
(Serving Size: 4-6)

Ingredients:
1 cup cooked quinoa- the mother of all grains
2 cloves fine chopped garlic
3/4 cup chopped parsley
1/4 cup of chopped red bell pepper
1/4 cup of chopped celery
1/4 cup of chopped purple onion
1/2 cup of lemon juice
1/2 cup of olive oil
salt and pepper to taste

Directions: Mix all ingredients and serve.
Great with pitas, grilled chicken or fish.
For extra kick and added spice, mix in cayenne pepper or red chili paste.

Enjoy!

CLICK HERE FOR PRINTABLE PDF OF THE QUINOA TABBOULEH RECIPE!

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Recipe From The Cove Kitchen: Linguini with Fire-Roasted Cream Sauce and Tiger Shrimp

Recipes from The Cove kitchen logo

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This dish is sure to bring smiles to your table! We guarantee that you will LOVE this Linguini with Fire-Roasted Cream Sauce and Tiger Shrimp recipe prepared by Executive Chef Douglas Walls here at The Cove.  

Watch here as Chef Walls expertly shows you how to prepare this delicious meal for your entire family to enjoy!

Linguini with Fire-Roasted Cream Sauce and Tiger Shrimp
(Serving Size: 2)

Ingredients:

3-4 Tbsp. unsalted butter
1 garlic clove- finely chopped
1 shallot-finely chopped
1/4 of red bell pepper- diced small
8 tiger shrimp
1 Tbsp. paprika
Salt & pepper to taste
1 tomato- roasted and roughed chopped
3 fresh basil leaves- chopped
12 oz. cooked linguine
1-2 Tbsp. scallions
1\2 cup heavy cream
Parmesan cheese

Directions: Prepare linguini pasta beforehand, and cook to al-dente. Heat shallow pan on high heat and add butter to melt. Add shallots, bell pepper and garlic. Sauté about 1 minute to soften. Add tiger shrimp to pan and add paprika. Heat shrimp through. Add roasted tomato and chopped fresh basil. Once shrimp is fully cooked, add cooked linguini and scallions. Toss to heat through. Once heated, add heavy cream to pan. Reduce cream and finish with Parmesan cheese. Garnish with basil and bell pepper.
Serve and enjoy!

For Roasted Tomato: Cut tomato in half and grill on both sides until roasted. Roughly chop.

Click here for PDF of recipe.

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Recipe From Cove’s Kitchen: Avocado Pesto Wrap

Wraps

These wraps are loaded with usable protein, amino acids, iron,
vitamins and minerals—and they are tasty too! 
 

Cabbage Family healing powers

Watch here to see how this recipe is prepared and meet our Sous Chef Hallie Saunders

Avocado Pesto Wrap
(Serving Size: 5-8)

Pesto:
Ingredients: 
1 large ripe avocado
3 cloves of garlic
1/2 cup of basil
1/4 cup of walnuts
1/3 cup of olive oil
1/3 cup of parmesan cheese*
1/2 cup of mayo*
salt and pepper to taste

(For an extra kick or tartness, add one or more of the following: lemon juice, hot sauce or balsamic vinegar.) Mix all in a food processor.

* Vegan options: 
Substitute Vegenaise (non-dairy mayo) for mayo.
Substitute nutritional yeast for parmesan cheese.

Filling:
1 cup of cooked quinoa- the mother of all grains
2 and 1/2 cups of greens- choose one or combination of romaine, mixed field, spinach or kale
2 small blackened diced chicken breast—-or diced veggie burger
1/2 cup of chopped broccoli
1/2 cup of chopped carrots
1/2 cup of purple cabbage

Directions: Mix pesto with wrap filling ingredients and fill 5-8 large spinach, whole wheat, or tomato basil tortillas.

Fold and roll—- Enjoy!

CLICK here for PDF of this recipe