Saturday, June 9, 2018

Butternut Squash & Sweet Potato Curry

1 Red Onion - Diced
2 -3 Fresno Chilis or Serrano Chilis - Seeds removed, chopped
1 Inch Ginger - Peeled & diced
1 tsp - Tumeric
1 tsp - Coriander
1/2 tsp - Cinnamon
1 tsp Sea Salt
2 tbsp Coconut or Vegetable Oil
1 Can Coconut Milk
1 1/2 Cups Vegetable Stock
1 Can Diced Tomatoes
1 Sweet Potato - Peeled & Chopped
1 Butternut Squash - Peeled, Seeded, Chopped
1 Cup Black Rice - Cook as directed

In a food processor add the onion, ginger, garlic and spices and blend into a paste.

In a large pan over med - high heat, add the oil and add the paste and cook about 1 minute.  Add in the coconut milk, vegetable stock & tomatoes.  Bring to a boil and add the potatoes & squash. Stir to combine.

Bring to a boil and reduce to a simmer. Cover and cook for about 40-50 minutes. Start checking potatoes after about 30 minutes to see if they are cooked. Don't over cook or they turn to mush.

Let sit about 10 minutes and then serve over black rice.

Enjoy. #cheftainment

Sunday, May 27, 2018

Fruit Tart


1 1/2 Cup Flour - I use 50/50 AP & Whole Wheat
1/2 tsp Salt
1 tbsp Sugar
1/8 tsp Cinnamon
1/2 Cup Cold Butter - Cubed
1/4 Cold Milk
1 - 2 tbsp Water (if needed)

3 Peaches - Peeled & Sliced
3 Nectarines - Peeled & Sliced
1 Cup Blueberries (I used frozen because that's what I had)
1 lb Strawberries - Green tops cut off and sliced
1/4 Cup Flour + 1 tbsp
1/2 Cup Sugar
1 tbsp Lemon Juice
1/4 tsp Salt
1/4 Cup Apricot Preserves

In a food processor add the flour, salt, sugar, cinnamon and pulse a few times to combine.  Add in the butter cubes and pulse until a coarse meal consistency.  Add in the milk and pulse again until combined.  Should be like wet sand.  If needed add in 1 -2 tbsp of water if dough is too dry.

Pour dough out onto the counter and form into a ball.  Flatten into a disk and wrap in plastic wrap. Place in fridge for at least 30 minutes.

While dough is in the fridge start on the filling.  In a large bowl add the peaches, nectarines, blueberries, strawberries, sugar, lemon juice and mix to combine.  In batches add in the 1/4 cup flour and mix between batches to coat the fruit.  You don't want to dump it all in at once and clump up.

While the dough is resting in the fridge occasionally come back to the fruit and stir.  It will start giving off juices and you want to keep mixing to keep coating the fruit. Should be about 30 minutes.

After at least 30 minutes take the dough out and with a rolling pin on a lightly floured surface, roll the dough out to about 1/4 inch consistency.  It doesn't have to be perfect and if there are holes just patch them.  It will be about 14 inches in diameter.  Place dough in tart pans (my dough made 1 large and 2 small tarts) and gently press sides into mold and make sure there aren't any air pockets on the sides.

Sprinkle the remaining 1 tbsp of flour over the dough.  Using a slotted spoon place the fruit in the center of the dough and spread out to the edges. 

Place tart in a pre-heated 425 degree oven for 35 minutes.  Keep an eye on it as ovens vary, may take a minute or two more or less.  You're looking for a golden crust.

When tart is out of the oven, heat up 1/4 cup of apricot preserves in the microwave until loose (about 15-30 seconds).  Brush the preserves over the tart.  Let cool for about 15 minutes and then serve.  Can also be served at room temp or topped with basil infused marscarpone cheese or vanilla ice cream or frozen yogurt.

Enjoy. #cheftainment

Friday, May 25, 2018

Angel Food Cake w/ Strawberry Compote

1 1/4 Cups Cake Flour
1 1/2 Cups White Sugar
1/4 tsp Salt
1 1/2 Cups Egg Whites (about 11 large eggs)
1 tsp Cream of Tartar
1 tbsp Vanilla

Sift together flour, sugar & salt.

Beat egg whites until they form stiff peaks.  Add cream of tartar and vanilla.

Gently combine eggs and dry ingredients and pour into un-greased baking pan.

Place cake in cold oven, then heat oven to 325 degrees and bake cake for about 50-60 minutes. (mine was closer to 50).

Invert cake on a cooling rack and let cool for about 1 hour then remove from pan.

Strawberry Compote:
1 lb Strawberries - Green tops cut off and diced.
2 tbsp White Sugar
1 tsp Lemon Zest (or 3 tbsp lemon juice)
Pinch of Salt
1/4 Cup Water

Combine strawberries, sugar, salt, lemon and water in a pan over high heat. Bring to a boil and then reduce to a simmer for 10 minutes or until strawberries start to break down and liquid becomes thicker.

Let cool then serve.  Enjoy!


Sunday, April 15, 2018

Grilled Strawberry Lemonade

18 Lemons - Zest + Juice
1 Quart Strawberries (green hull removed) - Quartered
1 Cup Sugar + 1 tbsp
Water + 1/4 Cup Water

Start by zesting lemons. Next cut lemons in half and grill on high heat just until they start to caramelize and get black around the edges. This should only take a few minutes each side. Set aside to cool.

In a sauce pan over med / low heat, add the strawberries, 1 tbsp of sugar and 1/4 cup water.  Slowly cook this down until it looks like a puree, breaking up any larger chunks of strawberries with a fork. This will probably take 20-30 minutes. Set aside to cool.

Here's where you use a few dishes:  Over a large bowl, squeeze the juice out of the lemons, add in the zest and strawberries and stir to combine.  Let sit for about 1/2 hour to marry all the flavors together.

Now, over another large bowl and using a strainer, put the strawberry + lemonade mixture through the strainer and using a spatula to press out all the juice.

Pour the strained mixture into a gallon container.  Add 1 cup sugar and fill the rest with water.  Shake well and let sit about 1/2 hour.

This was very tart but extremely refreshing. This is where you adjust the level of tart or sweet by adding more water or sugar. *Would also be delicious w/ some sprigs of mint.

Enjoy.  #cheftainment

** By grilling the lemons, you develop the natural caramelized sugars, therefore you use less white sugar in the overall product.

Sunday, April 8, 2018

Italian Cabbage & White Bean Soup

1 Medium Head of Cabbage - Chopped into 1" pieces
1 Grilled Chicken Breast - Small Dice
1 Onion - Chopped
1 Carrot - Chopped into 1/2" pieces
2 Garlic Cloves - Minced
2 Cans White Beans - Drained & Rinsed
2 tsp Salt
1 tsp Black Pepper
1 tsp Cumin
1 tsp Cayenne Pepper (or 1 tbsp crushed red pepper flakes)
4 tbsp Extra Virgin Olive Oil (EVOO)
4 Cups Chicken Stock
2 Cups Water (optional)

In a medium / large pot over med / high heat, add the evoo.  Add the onion, carrot & garlic and sautee for about 5 minutes, stirring occasionally.  Add in the salt, pepper, cumin, cayenne and stir to coat the vegetables. Cook for 1-2 minutes to open up the spices and bloom them.

Next add in the chicken and cabbage and stir to combine.  Add in the chicken stock.  The chicken broth should cover the cabbage, etc. by about an inch. If you need more liquid, add in some of the water or more chicken stock.  Cover and reduce to simmer and cook for about 20 minutes.  Add in the white beans and continue to simmer for another 10 minutes.

At this point, adjust the seasonings to taste and simmer for another 5 minutes if necessary.

Enjoy with a nice piece of rustic crusty bread.  #cheftainment

Sunday, March 11, 2018

Roasted Carrot & Ginger Soup


8 Tbsp - Extra Virgin Olive Oil (EVOO)
1/2 Large Onion - Diced
1 Cup Mushrooms - Chopped
8 Carrots - Diced
1/2 Head Cauliflower - Chopped
3 Cloves Garlic - Smashed
1/2 Cut White Wine (or water)
2 Tbsp - Grated Ginger
1 Tsp - Cumin
1 Tsp - Salt
1 Tsp - Black Pepper
1 Tsp - Corriander
1/2 Tsp - Cayenne
5 Cups Vegetable Stock (4 cups + 1 cup)

In a large post, over med / high heat, add the EVOO. Once heated, add the onion and cook about 2 minutes. Next add the mushrooms and cook for about 2 minutes. Add the carrots, garlic and cauliflower and cook 5-10 minutes, stirring occasionally.

When the veggies are starting to brown and break down, add the wine to deglaze and cook about 1-2 minutes.  Add the spices & ginger and cook about 1 minute. Add in 4 cups of stock. Place on a lid (cracked) and simmer for about 30 minutes or until the vegetables are fork tender and breaking down.

Using an emersion blender (or regular blender), puree the soup and put back on the stove to simmer.  If the soup is too thick, add the remaining cup of stock to thin it out.  Adjust the seasoning at this point and simmer another 5-10 minutes and then serve. *I added grilled cheese croutons.

Enjoy.  #cheftainment

Monday, January 1, 2018

No Bake Granola Bars

8 Oz - Pitted Dates - Diced
2 Cups - Hot Water
3 Cups - Instant Oats
3 Cups - Puffed Rice Cereal
1 Cups - Almonds - Chopped
1/2 Cup - Pistachios - Chopped
1 1/2 Cups - Mini Carob Chips
1 Cups - Dried Cherries or Cranberries
1 Cup - Coconut
1 Cup - Flaxseed Powder
1 Tsp - Cinnamon
1 Tsp - Vanilla
1 Tsp - Kosher Salt
3 Cups - Almond Butter
1 Tbsp - Coconut Oil

Place dates in a bowl and cover with hot water and let sit for about 30 minutes.

Line a 9x13 baking dish with parchment paper (leave overhang on sides for easier removal) and spray with cooking spray.

In a large bowl, combine the oats, rice cereal, almonds, pistachios, 1 cup carob chips, cherries, coconut and flaxseed. Mix to combine.

In a blender, add the dates, water, cinnamon, vanilla and salt and blend until smooth.

In a large bowl add 1 1/2 cups of the date mixture w/ the almond butter and mix to combine. Pour this mixture over the oat mixture and stir with a spatula to combine throughly.

Pour this mixture into the prepared baking dish and pack firmly. It will be sticky so lightly wet your hands to press mixture down.

Cover dish and put in fridge (or freezer) for about 2 hours to set up.

Melt the remaining 1/2 cup of carob chips and the coconut oil in the microwave and stir to combine. Pour over the granola and spread as if you're frosting it. 

Let sit about 10 minutes, then, using the overhang of the parchment paper, lift the granola out of the dish and cut granola into about 1 or 2 inch squares.

Keep in fridge and they will last forever. Excellent source of protein and energy, perfect for post work out snacks.

Enjoy. #Cheftainment

Monday, November 27, 2017

Piadina (Italian Flatbread)

2 Cups - Bread Flour
2 tsp - Kosher Salt
1 1/2 tsp - Baking Powder
1/3 Cup - Lard (I used a combo of Crisco and Bacon Fat)
1/4 Cup - Water (possibly more)
1/4 Cup - Greek Yogurt
* Various Spices or Seasonings

In a food processor combine flour, salt and baking powder.  Pulse to combine. Add in lard and pulse to combine.

In a small bowl combine 1/4 cup water and the yogurt and stir to mix together.  Add to the flour mixture and pulse to combine. May have to add additional water, a little at a time if dough is not coming together. *Add spices or seasonings.

Knead dough on (un-floured) counter for about 1-2 minutes. The dough should be slightly sticky, but not sticking to counter. Separate dough into 4 balls, set aside and cover w/ towel for about 15 minutes.

Heat a cast iron skillet over med - high heat.

Roll out eat dough ball to about a 9-10" diameter and about 1/4" thick. Poke several times (dock) with a fork and place in the dry skillet. Cook for about 1 - 1 1/2 minute on the first side. Flip over and cook about 1 minute on the other side. Remove and put on a plate and cover w/ a towel while you cook the other dough.

Perfect for a flatbread sandwich or use w/ dips or hummus.

* Spices or seasonings like onions or peppers could be added to the dough to change the flavor.


Monday, October 16, 2017

Apple Cranberry Oatmeal Cookie Bites

2 Cups Old Fashioned Quick Oats
1 1/2 Cup Whole Wheat Flour (can substitute white)
4 tsp Cinnamon
1/2 tsp Nutmeg
3 tsp Baking Powder
1/2 tsp Salt
4 tbsp Butter - melted / cooled
2 large Eggs - Beaten
2 tsp Vanilla Extract
1/2 Cup Maple Syrup
3 Large Apples - Peeled - Small Dice
1 Cup Dried Cranberries or Cherries - Rehydrated

Stir together in a large bowl the oats, flour, cinnamon, nutmeg, baking powder & salt.

In a separate bowl, mix together the butter, eggs, vanilla, & syrup.

Slowly add in the wet ingredients to the dry, mixing thoroughly.  Add in the apples and cranberries and mix until combined.  Cover w/ plastic wrap and place in fridge about 1/2 hour.

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Using a small ice cream scoop (about 1 inch size), scoop out the batter onto the baking sheet. Pat down the dough to flatten it slightly.  The dough will not spread so don't worry about them all baking together.

Bake for about 13-14 minutes.

Makes about 72 cookie bites. Keep in airtight container in the fridge.

Enjoy. #Cheftainment

Thursday, July 13, 2017

Dr. Pepper Chocolate Cake

1 Can (12 oz.) Dr. Pepper
1 Box Chocolate Cake Mix - Just the cake mix, nothing else from the boxed recipe
1 tbsp Espresso Powder
1 tsp Salt
1/4 Cup Chocolate Chips
Powdered Sugar (for dusting)

Preheat oven according to the directions on the boxed cake mix. Usually 350 degrees.  Spray baking pan w/ non-stick spray.

In a bowl, combine the cake mix, Dr. Pepper, espresso powder, salt. Pour into baking pan and sprinkle with the chocolate chips. Pat the chips down into the batter a little bit.  Batter will be thicker than a normal boxed cake mix.  Bake for about 30 minutes or until a toothpick comes out clean.

Cool cake completely before dusting w/ powdered sugar. The cake will be slightly denser than a normal boxed cake and super fudgy. Also good topped w/ a fruit compote or a ganache.  Enjoy.

* The flavor of soda and cake mix can be changed to anything you'd like, for example: Cherry Coke & chocolate cake or Lemon Lime Soda and a white cake mix. Possibilities are endless.

** If you don't have espresso powder, you can use 2 or 3 tablespoons of brewed (and cooled) coffee. The coffee just intensifies the chocolate flavor.

#cheftainment #cake #chocolate #DrPepper #dessert #yummy #food #coffee

Sunday, March 5, 2017

Lemon Bars

For the Crust:
1/2 lb Unsalted Butter - Room Temp
1/2 Cup White Sugar
2 Cups Flour
1/8 tsp Kosher Salt

For the Filling:
6 Extra Large Eggs
3 Cups White Sugar
2 tbsp Grated Lemon Zest
1 tbsp Grated Lime Zest
1 Cup Freshly Squeezed Lemon Juice
1/2 Cup Freshly Squeezed Lime Juice
1/2 tsp Kosher Salt
1 Cup Flour
Confectioners' Sugar for dusting

Preheat oven to 350 degrees.

In a bowl, using a hand mixer, cream together the butter and sugar. Gradually add in the flour and salt.  Mix until combined.  Pour dough into a 9x12 pan and press evenly forming the bottom crust.  It's ok if the crust goes slightly up the sides of the pan. Chill in fridge for about 20 minutes.

Bake crust for about 15 - 20 minutes or until it's lightly golden brown.  Remove from oven and cool.

For the filling, in a large bowl add the eggs.  Using a hand mixer, mix until light and frothy.  Add in the sugar and mix to combine.  Add in the zest, juice, salt and flour and mix until light and frothy again.

Pour batter into crust and bake for about 20 minutes.  Lower oven to 325 and bake for another 10 -15 minutes or until the center of the filling is set.
*Most recipes say to bake it at 350 for 30 - 35 minutes but in my oven the top of the filling got too browned before it set so I chose to lower the temp at the end. Your oven may vary.

Let cool and cut into squares. Sprinkle with confectioners' sugar and enjoy.  Would also be delicious topped w/ a dollop of blueberry compote.

#cheftainment #fromscratch #homemade #dessert #lemonbars

Friday, March 3, 2017

Chocolate Chocolate Chip Bundt Cake

2 Sticks Unsalted Butter - Room Temp.
2 1/4 Cups Flour
3/4 Cup Unsweetened Cocoa Powder
1 tsp Baking Soda
1 tsp Salt
1/2 Cup Milk
1/2 Cup Sour Cream
1 1/2 Cups White Sugar
4 Large Eggs - Room Temp.
1 tsp Vanilla Extract
3 tbsp Brewed & Cooled Coffee
1 tsp Espresso Powder
1 Cup Dark Chocolate Chips - Dusted in flour.

3 oz. Dark Chocolate Chips
1/2 Cup Heavy Cream
2 tbsp Unsalted Butter
1 tbsp Brewed & Cooled Coffee
Pinch Salt

Preheat oven to 325 degrees. Butter a bundt pan generously.

In a large bowl whisk flour, cocoa powder, baking soda, salt.  Mix milk & sour cream in a separate bowl.

In another bowl, using an electric mixer, beat together the butter & sugar until pale and flurry (about 3-5 minutes).  Add the eggs one at a time.  Add vanilla, coffee, espresso powder.  Mix throughly.  Add in the flour in 3 batches alternating with the milk mixture. Fold in chocolate chips.

Pour mixture into the bundt pan and bake about 55 minutes or until a skewer comes out clean.  Transfer to a wire rack to cool.

For the glaze, add the chocolate chips & coffee to a bowl.  In a pan, bring the cream to a simmer and pour over the chips. Let stand for about 2 minutes.  Add butter and salt and mix until smooth.  Let sit to thicken for about 1-2 minutes stirring occasionally.  Pour over cake.

Can be served by itself or with a strawberry fruit compote and vanilla whipped cream.


Saturday, October 15, 2016

Homemade Biscuits

1 1/2 Cups All Purpose Flour
3/4 Cup Bread Flour
1/4 Cup Corn Meal
2 tbsp Baking Powder
1 tbsp Sugar
1 1/2 tsp Kosher Salt
1 Stick butter - Cold - Diced
1 Strip Crispy Bacon - Diced
1 Green Onion - Diced
4 Black Olives - Chopped
1 tbsp Rosemary

Preheat oven to 425 degrees.

In a bowl combine flour, corn meal, baking powder, sugar, salt, butter.  Divided the dough in 2.

In 1 half add the bacon and green onion and mix, roll out and cut out biscuits.

In the other half add the olives and rosemary and roll out and cut into biscuits.

Place on a baking sheet lined w/ cooking spray and cook for about 15 minutes or until golden brown.

#enjoy #cheftainment #yummy #foodie #tasty #biscuits #foodnetwork

Sunday, October 9, 2016

Spicy Grilled Corn Salad

4 Ears Corn - Grilled - Cut Kernals off stalk (or 1 package 16 oz. frozen corn, thawed)
4 tbsp Butter
2 tbsp EVOO
1/4 Red Onion - Diced
1/4 Cup Cilantro - Chopped
1/4 Cup Mexican Crema
1 tsp Hot Chili Powder
1 tsp Smoked Paprika
1/4 Cup Cotija Cheese - Crumbled
4 tbsp Mayonaise
1 Lime - Zest + Juice
1 tsp Aleppo Pepper Flakes (optional)

In a large pan over med/high heat add the butter & evoo.  Melt together.  Add the corn and onion.  Sautee about 5-7 minutes, stirring occasionally.

While that's on the stove in a large bowl, combine crema, chili powder, paprika, mayo & lime.

Add the corn mixture to the bowl.  Stir to combine.  Add in the cilantro, cotija cheese and pepper flakes.

Serve w/ tortilla chips.

#cheftainment #foodie  #tasty  #yummy

Sunday, September 25, 2016

Creamy Vegetable Pasta

1 lb. Penne Pasta (you can use whatever pasta you like)
1 Red Pepper - Seeded & Diced
1 Bunch Broccoli - Chopped (you can peel the stalks and chop them up and use)
1/2 Onion - Sliced
2 Garlic Cloves - Smashed
1 Carrot - Thinly sliced
3 Handfulls Spinach
2 Chicken Breasts - Cooked - Diced (optional)

4 tbsp - Butter
4 tbsp Flour
1 Cup Milk
1/4 Cup Parmesan Cheese - Grated
1 Cup Mozzarella Cheese - Shredded
1/2 Cup White Cheddar Cheese
1/2 tsp Nutmeg
1 tsp Cayenne Pepper
1 tsp Salt

In a large pot of boiling water add a handful of salt and add the pasta.  Cook 7-10 minutes or until al dente. (about a minute shy of being fully cooked.  You're going to finish it in the sauce).

While the pasta is cooking, in a large pan over med/high heat, melt the butter.  Add the flour and whisk to combine.  Add in the milk and keep whisking.  Add in the cheeses, nutmeg, cayenne and salt.

In the pan w/ the cheese sauce add the onion, garlic and spinach.

In the last 2 minutes of the pasta cooking in the water, add in the red pepper, broccoli, carrots.
Drain the pasta/veggies.  Add to the cheese sauce.  Add the chicken (optional).

Stir to combine and taste to adjust seasonings.  Enjoy.

#foodie #cheftainment #tasty #foodnetwork #yummy #FamilySuperFood #pasta #chicken

Saturday, September 17, 2016

Chicken Tortilla Soup

3 tbsp Extra Virgin Olive Oil (EVOO) (or chicken schmaltz)
3 tbsp Butter
2 Carrots - Diced
2 Celery Stalks - Diced
1/2 Large Onion - Dice
2 Cloves Garlic - Diced
1/2 Red Pepper - Diced
1/2 Green Pepper - Diced
1 Large Jalapeno - Seeds Removed - Diced
1 Can Black Beans - Drained & Rinsed
1 Can Petite Diced Tomatoes
1 Can Hominy - Drained
2 Chicken Breasts - Boneless, Skinless - Grilled w/ salt, pepper, taco seasoning. Shredded.
2 tbsp -Kosher Salt
1 tbsp - Pepper
2 tbsp - Cumin
1 tbsp Taco Seasoning
1/2 Cup Tortilla Soup Seasoning (if you can't find, then just up the other spice levels)
4 Cups - Chicken Stock
4 Cups Vegetable Stock
2 Cups Water
6 Corn Tortillas - Finely shredded

Tortilla Chips
Cheddar Cheese - Shredded

In a large pot over med/high heat add EVOO & Butter.  Add in onions and cook about 2 minutes.  Add carrots and cook about 2 minutes.  Add in celery, garlic, peppers.  Stir to combine.

Add in salt, pepper, cumin, taco seasoning and tortilla soup seasoning.  You might have to add in about 1/2 cup of water.  Cook about 10 minutes.  Add in black beans, tomatoes, hominy.  Cook about 10 minutes.

Add in the chicken stock, vegetable stock and 2 cups of water.  Stir to combine.  Add in shredded tortillas.  Bring to a boil and add in the chicken.  Simmer about 30 minutes.

Adjust seasoning accordingly.  I garnished w/ cheddar cheese, tortilla chips and cilantro and served w/ corn muffins.  Maybe a squeeze of lime and some sour cream would be good too.

#Enjoy #foodie #cheftainment #mexicanfood #foodnetwork #healthyfood #soup

Friday, September 16, 2016

Caramelized Onions

1 Large Onion - Peeled & Sliced
2 tbsp Extra Virgin Olive Oil (EVOO)
1 tsp Kosher Salt
1 tbsp Sugar
2 tbsp Balsamic Vinegar

In a pan over med/high heat add the EVOO.  After about 10 minutes of occasionally stirring add salt & 1/4 cup hot water and continue stirring.  You will see the onions start to turn brown.

Start stirring more frequently.  Add a splash of water if necessary and cook another 5 minutes.  Add sugar and balsamic and cook another 5 minutes.

Perfect for sandwiches, burgers, quesadillas, eggs, etc.

#foodie #cheftainment #onions #burgers #foodnetwork

Tuesday, September 13, 2016

Roast Pork Loin

3 1/2 lb. Pork Loin - Trimmed of fat and patted dry & trussed - Room temperature
Spice Rub:
2 tbsp Kosher Salt
1 tbsp Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Cumin
1 tsp Smoked Paprika
1 tsp Taco Seasoning
1 tsp Dried Mustard
1 tsp Roasted Pepper Powder (Optional - I make my own)
1 tsp BBQ Seasoning
1 tbsp Brown Sugar

1/4 Cup Extra Virgin Olive Oil (EVOO)
3 tbsp Butter
1/4 Cup Vegetable Oil

1/2 Cup Vegetable Stock (or Chicken or whatever you have)
1/4 Large Onion - Chopped

In a bowl, mix together the spices to combine.  Generously rub the spices over the pork loin and press into the meat.

In a baking dish add vegetable stock and onion.  Set aside.

In a pan over med / high heat, add the EVOO, butter and vegetable oil.  Add the seasoned pork loin and brown on all sides (and ends) about 2-3 minutes per side.  Transfer to baking dish and cover with foil.

In a preheated to 375 degree oven, add the pork loin and cook for about 35 minutes.  Increase the oven to 400 degrees, remove the foil and cook the pork loin for about another 10 minutes or until it reaches an internal temperature of 145 degrees.

Let pork loin rest for 10-15 minutes.

Take the juices and onion from the baking dish and blend for gravy.


#foodie  #cheftainment #porkloin

Saturday, September 3, 2016

Braised Vegetables (vegetarian)

12 New Potatoes - Peeled
2 Carrots - Peeled & carved into a ball (carving optional)
1/2 Onion
12 Brussels Sprouts - Bottom cut off and then cut an X in the bottom
12 Grape Tomatoes
6 Scallions - Roots cut off
3 Cloves Garlic - Peeled, Sliced thick
1 Beet
3 Cups Vegetable Stock
1 tsp Cumin
1 tsp Salt
1/2 tsp Pepper
1/4 Pesto
Extra Virgin Olive Oil (EVOO)
1 tbsp Celery or Parsley Leaves for garnish

Preheat oven to 375 degrees.  

In a baking dish add potatoes, carrots, onion, sprouts, tomatoes, scallions & garlic.  Sprinkle w/ cumin, salt, pepper.  Add the vegetable stock.  Should cover about 3/4 of the vegetables.  Depending on your baking dish you might need to add more.

Cover w/ aluminum foil.  

Place beet on aluminum foil and drizzle w/ EVOO.  Wrap foil around beet and put on a cookie sheet or baking dish (to catch juice).

Put veggies and beet in oven for 45 minutes.  Take veggies out and raise oven temp to 400 and let the beets continue to cook for 15 minutes.

Let beet cool and peel the skin.  Cut into slices or chunks.

In a bowl or a plate, assemble the veggies and beet.  Pour a little of the veggie stock over them and garnish w/ the celery leaves and pesto.

Maybe serve w/ a chunk of crusty bread to sop up the juices. Should make about 4 portions.


#Cheftainment #foodie #vegan #vegetarian 

Monday, August 22, 2016

Banana Chocolate Chip Peanut Butter Egg Rolls

12 Egg Roll Wrappers
3 Bananas - Cut in half in the middle, then cut in half horizontal 
1/2 Cut Chocolate Chips
1/2 Cup Peanut Butter - Warmed
Canola / Vegetable Oil - About 2 cups

Lay the egg roll wrapper on the counter.  Wet the edges w/ water using a pastry brush.  If you don't have a pastry brush, just use your fingers.  Place the 1/4 banana in the lower section of the egg roll.  Drizzle w/ the peanut butter and sprinkle w/ a few chocolate chips.

Fold the left and right side of the egg roll in over the banana.  Wet the new sides of the egg roll and tightly roll up like a burrito.  Place on a cookie sheet lined w/ wax paper and sprayed w/ cooking spray.

In a heavy bottomed pan or dutch oven or cast iron skillet, heat the oil to 350 degrees.  Place the egg rolls in the oil seam side down.  Do not crowd the pan.  I did 4-5 each batch.  

They fry fast, about 20 seconds each side.  Fry until golden brown then transfer to a wire rack or cookie sheet lined w/ paper towels.  They can keep warm in the oven on your low setting or serve right away.

Perfect to make with your children, for parties or even served cold.

#foodie  #cheftainment

Sunday, July 31, 2016

Spicy Roasted Brussels Sprouts

4 cups Brussels Sprouts  - Cleaned and cut in 1/2(not sure of the exact amount, I just used about 2 giant handfuls.
2 tbsp Bacon Fat
1 tbsp EVOO
2 tbsp Balsamic Vinegar
1/2 cup Water
2 Bacon Strips - Cooked till crispy and chopped
1/4 Onion - Diced
1 Garlic Clove - Minced
1/2 Fresno Chili - Seeded, sliced into strips
1 tsp Aleppo Peppers - Dried
1/2 tsp Black Pepper
2 tbsp - Locatelli Cheese - Grated

In a pan over med/high heat, add the bacon fat and EVOO to melt.  Add in the brussels sprouts and mix to coat.  Position the sprouts cut side down.  Cook for about 1 1/2 minutes.  Add the balsamic vinegar and cook about 30 seconds.  Add the water, bacon, onion, garlic, chili & aleppo peppers.  Reduce heat to simmer.  Put lid on pan and simmer about 5 minutes or until the liquid has evaporated.

You may need to add a little more water and cover again if the sprouts aren't fully cooked.

Sprinkle w/ black pepper and grate w/ locatelli cheese.

#foodie  #cheftainment  #brusselssprouts

Friday, July 22, 2016

Herbed Crackers

1 1/2 Cup All Purpose Flour
1/2 Cup Whole Wheat Flour
3 tbsp Butter - Room temp
1 tsp Sea Salt
1 tbsp Dill - Finely Chopped
1 tbsp - Parsley - Finely Chopped
1 tbsp - Rosemary - Finely Chopped
1 tbsp - Thyme - Finely Chopped
1 tbsp - Garlice - Finely Chopped
1/2 Cup Milk
1 Egg - Whisked
1 tbsp Sea Salt
1 tbsp Sesame Seeds
1 tbsp Poppy Seeds

Preheat oven to 450 degrees.

In a large bowl mix flours, butter, salt, dill, parsley, rosemary, thyme, garlic, milk.  Mix to combine and form into a ball and then flatten out.  Wrap in plastic wrap and place in the fridge for 1 hour.

Place parchment paper on counter.  Flour paper and roll out dough to about 1/8" thin.  Cut into about 1x1" crackers.

Transfer the parchment paper w/ the crackers to a cookie sheet.  Brush with egg wash and sprinkle w/ a salt, sesame seeds & poppy seeds.

Bake 10-12 minutes.

#cheftainment #foodie

Thursday, July 21, 2016

Jalapeno Cheddar Artisan Bread

Jalapeno Cheddar Artisan Bread
1 1/2 Cups White Flour (+ more for dusting)
1 1/2 Cups Bread Flour (Can be made w/ just white flour if necessary)
1 tsp Salt
1 tsp Instant Fast Rising Yeast
1 1/4 Cups Hot Water (Hot from the tap is fine)
1 tbsp Honey (or sugar)
1 Cup Cheddar Cheese - Shredded
1/4 Cup Pickled Jalapenos - Seeded & Chopped

In a large bowl, add the flours, salt, yeast.  Stir to combine.  Add the honey to the water and stir to combine.  Gradually add the water/honey to the flour mixture. Add the jalapeno & cheese.

Stir w/ a wooden spoon to combine. Kneed in bowl for about 2 minutes or until smooth and not sticky). Cover bowl w/ plastic and a tight lid and set aside for 8-24 hours. (I do about 24 hours for best results)

Lightly dust your counter w/ flour.  Turn the dough out and gently work it to form a ball (about 1 minute, work as little as possible).  Set aside for 30 minutes.

While the dough sits for 30 minutes, preheat oven to 450 degrees and put the baking vessel in the oven. I used a Dutch Oven.

After 30 minutes take the baking dish out, spray it with cooking spray and place the dough in the center.  Mark an X or other decoration on top of the dough, cover with a lid and place in the oven for 30 minutes. Take lid off and bake another 15 minutes to brown. Misting it w/ water 2x after the lid is off makes the crust more brown and crustier if you desire.

Cool at least 15 minutes and serve.

Enjoy. #Cheftainment

Sunday, May 22, 2016

Spicy Chicken & Waffles

2 Eggs
2 Cups All Purpose Flour
1 3/4 Cups Milk
1/2 Cup Vegetable Oil
1 Tbsp Sugar
4 Tsp Baking Powder
1/4 Tsp Salt
1/2 Tsp Vanilla Extract
4 Slices of Bacon - Crisp / Chopped
1 Cup Cheddar Cheese - Shredded
1/2 Cup Parsley - Chopped
Cooking Spray

4 Boneless, Skinless Chicken Breasts
1 Cup All Purpose Flour
2 Eggs - Beaten
2 Cups Bread Crumbs
1/2 Cup Parmesan Cheese - Grated
1 Tsp Salt
1 Tsp Cayenne Pepper
1/4 Cup Parsley - Chopped

1/2 Cup Ketchup
1/4 Cup Hot Sauce
2 Tbsp Worcestershire Sauce
1/2 Tsp Salt
4 Tbsp Butter

Cut the chicken breasts in 1/2.  In 3 separate stations have the flour in one tray, the eggs in another and the bread crumbs, parmesan cheese salt, cayenne pepper and parsley in the 3rd.

Coat the chicken in the flour, dust off excess, then ad to the egg batter and then to the bread crumb mixture.  Shake off excess.  Place on a baking dish and put into a pre-heated 350 degree oven for about 40 - 45 minutes.

In a large bowl beat the eggs until fluffy.  Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla until smooth.  Fold in the bacon, cheese, parsley.

Spray your waffle iron w. cooking spray.  Ladle waffle mixture on to the waffle iron. Every waffle iron is different.  Mine took about 3 minutes per side.  Yours will differ.

In a sauce pan add the ketchup, hot sauce, worcestershire sauce, salt & butter and cook for about 2 minutes. Pour into a large bowl.

When the chicken is fully baked add to the bowl of hot sauce and mix to coat.

Place the waffle on the plate, the chicken on top and enjoy.  I added gravy on the side of mine to pour over the waffles and chicken and to dip. #cheftainment

Sunday, April 3, 2016

Spicy Asian Soup w/ Spinach, Tofu, Radishes & Sprouts.

1/2 Onion - Chopped
3 Cloves Garlic - Smashed
Handfull of Parsley
1" Ginger - Small dice
1 Fresno Chili - Sliced in 1/2
1 Cup Sliced Crimini Mushrooms
2 Tbsp Miso Paste
2 Tbsp Gochujang paste
2 Cups Chicken Stock
2 Cups Water

In a pot over med/high heat bring to a boil and let simmer for 20 minutes.  Remove from heat.
Strain the broth and put back on the heat.  Add in:

2 Tbsp Soy Sauce
2 Tbsp Sugar
1 Tsp Rice Wine Vinegar
Simmer for 5 minutes.

1 Handful of Spinach
1/4 Cup Sprouts
1 Radish - Thinly Sliced
Tofu - Browned & seasoned

In a bowl, add in the broth, spinach, sprouts, radish & tofu. Enjoy  #cheftainment