Recipes

Ingredients:

1 lb. Shrimp, peeled and deveined 

1 Egg , Beaten 

2 cups Panko Bread Crumbs 

1 Tbsp. Garlic Powder 

1 Tsp. Garlic Salt 

3 Cups Brown Rice, cooked according to package 

1 cup Shredded Carrots 

1 Avocado, peeled and sliced 

1 1/2 Cups Shredded Cabbage 

Sriracha Mayo

Wasabi Sauce optional (pre-packaged in International Cuisine section of local market) 

Soy Sauce to taste  

Directions:

Preheat oven to 400 degrees. Dip and coat shrimp in beaten egg, then coat with Panko. Place on baking sheet and bake for 7 to 10 minutes. Assemble your sushi bowl: Place brown rice in bottom of bowl, add shredded cabbage along one side of bowl add shredded carrots. Add avocado along opposite side of carrots. Put 4 to 5 pieces of shrimp right up the middle and top with Sriracha Mayo, wasabi sauce and soy sauce. Enjoy!! 

Ingredients:

Béchamel 

¼ cup (½ stick) unsalted butter

¼ cup all-purpose flour

1½ cups whole milk

2 tablespoons Dijon Mustard

½ teaspoon freshly grated nutmeg or ¼ ground nutmeg

salt

Sandwich

8 slices ½”-thick sliced French bread

6 oz. ham, (about 8 slices)

3 oz. Gruyere Cheese, grated (about 1½ cups)

1 teaspoon herbes de Provence

  Instructions:

Béchamel:

Melt butter in a medium saucepan over medium heat until foamy. Add flour , stirring constantly , . Gradually add milk, stirring until mixture is smooth. Cook, stirring, until sauce is thick , about 4 minutes. Remove from heat and whisk in mustard and nutmeg; season with salt.

Sandwich:

Preheat oven to 425°. Spread bread slices with béchamel, spread evenly and extend all the way to the edges. Place 4 slices of bread, béchamel side up, on a parchment-lined baking sheet; top with ham and half of the Gruyere. Top with remaining slices of bread, béchamel side up, then top with remaining Gruyere and sprinkle with herbes de Provence. Bake until cheese is brown and bubbly, 10–15 minutes.

Voila remove and serve! Yummolicious!!

  Ingredients:

1 lb Rockfish filet, skin on and scaled, cut into 3-4 steaks

Olive Oil

Garlic Powder

Garlic Salt

Fresh Ground Pepper

Directions:

Sprinkle filets with olive oil, garlic powder, garlic salt and pepper. Preheat iron skillet with olive oil on medium high heat. When oil is hot, place filets skin side down in skillet. Press gently with spatula to make sure all skin is touching hot oil. Cook 3-3½ minutes. Turn fish over onto other side, cook 1-1½ minutes more. Place on paper towel covered plate, let set for 5 minutes more (fish will continue to cook). Serve immediately topped with a pat of Chef K’s Compound Herb Butter and with your favorite vegetable.

Chef K’s Compound Herb Butter

Ingredients:

1 lb butter

¼ cup Fresh Dill, chopped

½ cup Fresh Parsley, chopped

¼ cup Fresh Basil, chopped

Fresh Ground Pepper

1 clove Fresh Garlic, pressed

Juice of 1 Fresh Lemon 

¼ tsp Garlic Powder

¼ tsp Garlic Salt

Directions:

Soften butter and mix with gloved hand at room temperature. Chop fresh herbs, blend together and sprinkle over butter, add pepper, pressed garlic, lemon juice, garlic powder and garlic salt. Stir together with a spoon. Place a sheet of plastic wrap on counter, add butter mixture and roll into a log, using plastic wrap to cover. Refrigerate or freeze until solid.

Ingredients:

4 Cups Cooked Chicken, chopped

2 Stalks Celery, thinly sliced

1 Cup Raisins

1/2 Cup Sliced Almonds

3 Tbsp Nonfat Greek Yogurt

2 Tbsp Mango Jam

2 Tbsp Lite Mayonnaise

1 Tsp Sea Salt

1/3 cup White Wine

1 Tsp Garlic Powder

1 Tbsp Curry Powder

Green Onions, sliced

Directions:

In a large serving bowl, combine chicken, celery, raisins and almonds.  In a small mixing bowl whisk together yogurt, mango jam, mayonnaise, sea salt, white wine, garlic powder, and curry powder.  Pour over chicken mixture and fold in until well combined.  Serve over a bed of lettuce or discover your own favorite way to enjoy this perfect salad.  Garnish with sliced green onions.  Serves 4-6.

Ingredients:

Alfredo:

1 Tbsp Olive Oil

2 cloves Garlic, minced

1 Tbsp Butter

1½ cups Heavy Cream

½ cup Chicken Broth

1½ cups grated Parmesan Cheese

Mac & Cheese:

8 cups Four Cheese Tortellini (frozen), cooked as directed

Alfredo, as above

2 lbs Shredded Cheddar Jack

Directions:

Preheat oven to 350 degrees.

In a large skillet, heat oil, add garlic and sauté for 1 minute. Stirring constantly, add butter and whisk in cream, broth and cheese until smooth. Remove from heat and set aside.

In an oven safe dish, combine tortellini and Alfredo. Mix in 1 lb of shredded cheddar Jack cheese. Combine well and top with remaining 1 lb of cheese. Bake until melted and bubbly 30-40 minutes. Serve and enjoy this oooey gooey yummoliciousnes

Ingredients:

  1 lb Breakfast Sausage (ground fresh, your favorite)

2/3 cup Fresh Apple Cider

1 medium Butternut Squash, peeled and diced small

1 Fuji Apple, peeled & chopped

½ large Sweet Onion, chopped

3 cloves Garlic, minced

2 leaves Kale, stemmed and rough chopped

¼-½ tsp Nutmeg

Sea Salt & Pepper to taste

Instructions:

Heat large heavy skillet to medium high heat, add sausage and brown. Remove sausage from skillet and drain grease on paper towel. Set aside. Add 1/3 cup Apple Cider to deglaze pan and reduce by half. Add squash, apple, onion, garlic and remaining 1/3 cup apple cider. Continue to sauté stirring constantly, about 2 minutes. Add sausage back in and kale, continue to sauté until tender. Add more apple cider if necessary to avoid burning contents, ¼ cup at a time. Stir in nutmeg, salt and pepper to taste. Sauté until desired tenderness.

Serving suggestions: Serve immediately or add poached or fried egg on top. 

Optional: Serve with 1 Tbsp butter or spray butter before serving.

Ingredients:

3 Cups Water

3 Black Tea Bags

3/4 Cup Honey

3 Cardamom Pods, crushed

1/2 Tbsp Ground Allspice

3 Cinnamon Sticks

1/2 Tbsp Vanilla

1 Tbsp Fresh Ginger Purée

1/4 Tsp Ground Nutmeg

1 Cup Whipping Cream or 1 Pint Half & Half

2 Cups Ice Water

Ice

Directions:

Bring 3 cups water to simmer and steep tea bags.  Stir in the honey and spices and allow to steep for a bit.  Strain out the spices and tea bags and combine with the cream and ice water.  Serve over ice.

Ingredients:

1 1/2 cups Light Brown Sugar

1/4 cup Fresh Ginger Purée

1 cup Water

1 cup Lime Juice

3 cups Ice Water

Lime Wedges

Directions:

In a sauce pan, simmer sugar, water, ginger and lime juice until sugar is dissolved and ginger has infused a little bit.  Remove from heat, cover and let set for 30 minutes.  Mix with ice water and serve in a glass with ice a lime wedge.

ZESTY ZUCCHINI SOUP

Ingredients:

2 Tbsp Olive Oil

3 Cloves Garlic, finely chopped

1 medium Vidalia Onion, chopped

6 medium Zucchini, sliced

8 Cups Vegetable Broth

2 Cups Half & Half

2 Tbsp Seasoning Salt

1/4 Cup Parmesan Cheese, grated

Light Sour Cream (optional for garnish)

4 slices Bacon (optional for garnish)

Black Pepper to taste

Instructions:

Heat olive oil in large pot, add garlic and onion, cook over medium heat about 3 to 4 minutes stirring constantly.  Add zucchini and continue to cook for 2 minutes, and then stir in vegetable broth.  Bring to a boil and then reduce heat to simmer for 15 minutes until zucchini is tender.  Pour soup mixture into a food processor, add half & half, seasoning salt, and cheese.  Puree until smooth.  Pour into individual serving bowls and garnish with sour cream and crumbled bacon bits.  Serves 6 to 8.

SAVORY BARLEY SALAD

Ingredients:

2 Cups Barley

Vegetable Broth (optional)

1/4 Cup fresh Lemon Juice

1/4 Cup Red Wine Vinegar

1/4 Tsp Sea Salt

1/4 Tsp Garlic Powder

2 Tbsp Olive Oil

1 Cup fresh or frozen Corn

1 Cup Grape Tomatoes, halved

1/4 Cup sliced Green Onion

1/4 Cup chopped fresh Banana Peppers

1/2 English Cucumber, diced

1/2 Cup Kalamata Olives, pitted and chopped

1 Tbsp Capers

Instructions:

Cook barley according to package directions, replacing vegetable broth for water, if desired - for a flavor boost.  Set aside to cool.  In a large mixing bowl, whisk together lemon juice, vinegar, sea salt and garlic powder.  While whisking briskly, gradually add olive oil a few drops at a time, into a steady stream until thoroughly combined.  Add barley, corn, tomatoes, green onion, banana peppers, cucumber, olives and capers.  Gently toss until completely coated with olive oil mixture.  Serves 6 to 8.