Archive for March, 2011

A Chef of Your Own served this to 6 hungry golfers in a vacation home last night and it was a hit! This came by way of my sister-in-law, the name on the recipe is Karen Baldger. Thank you to both ladies.

Buffalo Chicken Dip

3 lbs chicken breast, boiled and shredded

1 8oz Bottle Crystal hot sauce

1 8oz Bottle Ranch Dressing

1 80z block of  Cream Cheese

8 oz Monterey jack cheese

Mix all ingredients with warm chicken until smooth. Pour into pan and top with extra cheese if desired. Bake in 350 degree oven 30-45 minutes until cheese is bubbly. Serve with crackers.

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A Chef of Your Own will be making this for some guests coming in this week. I have made it in a large tart shell as well as individual dishes.

Carmelized Onion Tart

3 Tbls butter

2 lb yellow onions, thinly sliced

2 tsp fine sea salt

2 tsp sugar

1 tsp thyme

1/2 tsp black pepper

1 Tbls parsley

2 eggs, beaten

1 cup cream

1 11″ pastry shell, partially baked

Heat the butter in a large saute pan, add the onions, salt, sugar and toss well. Cook over low heat, covered for about 30 minutes. Remove the lid and continue cooking until the onions are very soft and browned. Add the pepper, thyme and parsley. Allow to cool for 10 minutes.

Fill the pastry shell with the cooked onions. Mix together the eggs and cream and pour into the pastry shell over the onions. Bake in a pre-heated 350 degree oven for about 30 minutes until lightly browned. Unmold immediately and serve warm or at room temperature. I like to serve it with blue cheese and fresh figs if available.

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Garden of Love

A long time ago, very tired from a long day at work, I asked my son if I had to make cupcakes for his class for his birthday or if I could just buy them at the local store (it was wrong, but I was hoping for the store) He was 6 or 7, looked at me and said, “you have to make them.” I asked why and he said, “because you put love in them.” Still one of my most favorite moments, of course I made them. These were made with love for my daughter this weekend, aren’t they beautiful?

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This A Chef of Your Own recipe comes from the USPCA and is referenced with An unusual vegetarian sweet spiced grain and bean burritos

15 oz can black beans, drained and rinsed

1 Tbls oil

3/4 cup carrots, diced fine

3/4 cup leeks, diced fine

3/4 cup onion, diced fine

1/2 cup celery, diced fine

3 1/2 cups vegetable broth

2 1/2 Tbls chili powder

1/2 tsp cumin, ground

1/2 tsp coriander, ground

1/2 tsp cinnamon, ground

2 garlic cloves, minced

1/2 cup brown rice

1/2 cup lentils, dried

1/4 cup barley, uncooked

1/4 cup raisins

1/8 tsp salt

1/8 tsp pepper

1 cup diced tomatoes

5 ten inch flour tortillas

1/3 cup smoked gouda

1/3 cup sour cream

2/3 cup mango chutney

Cook the brown rice in water and salt as directed. cool and set aside.

Boil the barley in enough vegetable stock (1 1/2 to 2 cups) until the barley is cooked, puffed, and tender. This could take an hour or more. Cool and set aside.

Place carrots through celery in a large pot with 1/4 cup vegetable stock, cover and cook. Do not stir.

Add the oil and garlic and cook for 1 minute. Add the leeks, onions, vegetable broth (1 1/2 cups), chili powder, cumin, coriander, cinnamon, garlic, lentils, raisins, salt and pepper. Bring to a boil, simmer until the lentils are cooked. Add the beans and tomatoes, heat through. Remove from heat and let cool. Add rice and barley and mix gently.

Divide mixture between tortillas top with cheese and roll up. Warm 3-5 minutes in microwave or  wrapped in foil in 350 degree oven 30-35 minutes until heated through.

Serve with sour cream and chutney.

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I posted the winner, but not the recipe. The cookie this month is

sun-dried Cherry and Dark Chocolate Chip

1 stick butter

4 oz shortening

3/4 cup brown sugar

3/4 cup white sugar

2 tsp vanilla

2 eggs

2 1/2 cups flour

1 tsp baking soda

1 tsp salt

1 pkg Ghirdelli 60%cocoa chips

1 cup sun-dried cherries

Preheat oven to 350 degrees. Cream butter, shortening and sugars until light and fluffy. Add vanilla. Add eggs and combine. Combine flour, baking soda, and salt and gradually add to sugar mixture. Fold in chips and cherries. Drop by teaspoonful onto lined cookie sheet. Bake 5-7 minutes until golden brown. Remove to rack to cool.

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A Chef of Your Own will be doing a demo at the Fresh Market in Dr Phillips today from 1-3. Please stop by if you get the chance.cracker crusted

Cracker Crusted Pork with ginger wasabi glaze


Serves 4

1 ½ lbs pork tenderloin, trimmed and cut into 8 medallions

2 eggs

1 pkg Wasa Flatbread Original Thin & Crispy

T FM Extra Virgin Olive Oil, for frying

¼ c freshly squeezed orange juice, divided and reserving zest

2 tbsp dark toasted sesame oil

½ c R obert Rothschild Farm Ginger Wasabi Sauce

4 – 5 scallions, dark and pale green parts, sliced diagonally


Pulse Wasa crackers in a food processor to make 2 cups of cracker

crumbs. Pour into a bowl and mix in salt and pepper to taste. Beat eggs in

a separate small bowl. Dip each medallion in egg then dredge in cracker

crumbs to coat well. Heat skillet on high heat for 2 minutes; reduce heat

to medium and add enough oil to cover bottom of skillet, swirling to coat

evenly. Place 4 medallions in skillet and cook for 4 minutes on each side

until browned and juices run clear. Remove to a platter and cover. Repeat

with remaining 4 medallions. Whisk together orange juice, sesame oil,

and Ginger Wasabi Sauce. Spoon sauce over medallions and garnish with

orange zest and scallions. Serve remaining sauce on the side for dipping.

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and the winner is…

Wendy who wrote, “this recipe sounds delicious” Congratulations!!

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Here is a favorite recipe of A Chef of Your Own clients. This recipe combines chicken, mushrooms and tomatoes in a white wine sauce. This recipe comes from food and wine website.

Chicken Chasseur


  1. 1 tablespoon cooking oil
  2. 4 bone-in chicken breasts (about 2 1/4 pounds in all)
  3. 1 teaspoon salt
  4. 1/2 teaspoon fresh-ground black pepper
  5. 1 tablespoon butter
  6. 1 onion, chopped
  7. 3/4 pound mushrooms, sliced
  8. 2 cloves garlic, minced
  9. 1 1/2 teaspoons flour
  10. 6 tablespoons  dry white wine
  11. 2/3 cup canned low-sodium chicken broth or homemade stock
  12. 1 cup canned crushed tomatoes, drained
  13. 1/4 teaspoon dried thyme
  14. 2 tablespoons chopped fresh parsley


  1. In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.
  2. Add the butter to the pan and reduce the heat to moderately low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to moderately high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.
  3. Add the flour and cook, stirring, for 30 seconds. Stir in the white wine and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.

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