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Archive for May, 2011

This recipe is from the Fresh Market Demo this weekend in Altamont. I will be at the Altamont Fresh Market from 3-6 on Saturday the 28th making the Chicken Fajitas from a post a week or so ago and the following side dish. It was a tasty, light  alternative to go with the fajitas. Enjoy!!~

Fresh Flavors - May 2011

ZESTY LIME & AVOCADO SLAW

IngredIents:

3 c thinly sliced napa cabbage

2 tbsp fresh cilantro, chopped

2 Florida tomatoes, seeded and chopped

1 avocado, halved, pitted, and diced

¼ c fresh lime juice

Zest of 1 lime

2 tsp sugar

Directions:

Place cabbage, cilantro, tomatoes and avocado in a large bowl.

In a small bowl, combine lime juice, zest and sugar; pour

mixture over cabbage, cilantro, tomato and avocado. toss to

combine and serve on top of Fajitas.

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Saturday was an awesome day on the water fishing. I caught this Mahi Mahi while trolling about 25 miles off shore. We were entered in a tournament, but I lost out in the end by 4 ounces. The fish was 50 inches long and weighed in at 23.7 pounds

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A Chef of Your Own will be doing a demo at The Fresh Market in Dr Phillips this weekend, Saturday May 21, from 10am-1pm. The recipe is from the National Watermelon Council.
Fun Facts
*Watermelons are grown in 44 states
*200-300 varieties of watermelon are grown in the US and Mexico
*The first recorded watermelon harvest occurred in Egypt over 5000 years ago
*Watermelon is 92% water

Watermelon Fire and Ice Salsa
3 cups de-seeded and chopped watermelon
1/2 cup diced green peppers
2 Tbls lime juice
1 Tbls diced cilantro
1 Tbls diced green onion
1-2 Tbls diced jalapeno peppers
Combine a ingredients and mix well. Cover and chill 1 hour or more. Makes 3 cups, serve with chips or as a garnish for chicken or fish.

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Here is another great vegetarian option. Serve with rice for a compleat meal.

Black Bean Patties with Cilantro and Lime

59 calories

1 tsp oli

1 cup onion

½ cup green pepper

½ cup red pepper

1 Tbls jalapeno, diced

1 tsp chili powder

½ tsp oregano

½ tsp cumin

¼ tsp salt

2 cloves garlic

1 15oz can black beans, drained

1/cup bread crumbs

¼ cup cornmeal

2 Tbls cilantro

Juice of 1 lime

¼ cup jack cheese

2/3 cup salsa, optional

Heat oil and sauté onion through spices. Sauté 3 minutes. Add beans, sauté 1 minutes. Combine beans, breadcrumbs, cornmeal, cilantro, and lime juice. Puree 1 cup bean mixture in food processor. Add pureed bean mixture and cheese to remaining ingredients. Divide into 5 portions and sauté in cooking spray.

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Here is an amazing vegetarian menu idea. We will be having these to show an alternative to eating meat at the Trinity Fitness, Get Fit Weekend.  Pinto beans are mixed with vegetables and seasonings to come up with your own non meat patties. Try them, you might be surprised.

Pinto Bean Cakes

Cornmeal coated cakes of Pinto beans mixed with onion, peppers, garlic and jalapeno and served with salsa.

65 calories per Pattie

1 Tbls oil

1 onion, diced fine

½ red pepper, diced fine

2 cloves garlic, minced

1 each jalapeno, seeded and minced

2 15oz cans pinto beans, drained

¼ cup cilantro, minced

½ tsp cumin

¼ tsp pepper

¼ cup cornmeal

1 cup salsa

Heat oil in a skillet over medium heat. Add onions, pepper, garlic and jalapeno, and cook until onion is softened, about 5 minutes.

Drain and rinse beans. In a bowl, mash beans with potato masher until they stick together. Stir in onion mixture, cilantro, cumin, and pepper, mixing well. Let cool.

Divide bean mixture into 5 equal portions and shape each portion into a ½ inch thick cake. Coat with cornmeal.

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Here is another recipe for the Get Fit Weekend with Trinity Fitness, http://www.getfitweekend.com/

This is for a home made granola bar that got a lot of protein, depending on which breakfast cerial you use, and no preservatives. I hope you enjoy them!

Peanut Butter Breakfast Bars

243 calories, makes 12-16 cookies

4 cups granola with dried fruits

¾ cups quick cooking  rolled oats

½ cup of whole wheat flour

½ dried fruit

2 eggs

1/3 cup honey

½ cup chunky peanut butte

¼ cup melted butter or canola oil

Preheat oven to 325 degrees. Line a 9x9x2 inch baking pan with foil. Coat pan with non stick spray, ste aside. In a bowl combine cereal, rolled oats, flour and dried fruits. Set aside.

In a small bowl, stir together eggs, honey, peanut butter and melted butter or oil. Pour over cereal mixture. Mix well. Drop by ¼ cup onto prepared cookie sheet and flatten with back of spoon.

Bake for 28-30 minutes or until edges are browned.

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This is the second recipe from The Get Fit Weekend program with Trinity Fitness. I probably should have had this up Saturday, but you can make any time for an easy breakfast on the go. I make similar recipes for my A Chef of Your Own clients to have a tasty, easy breakfast treat. Put the casserole in the oven when you get up and after your showers, it’s ready to go.

Make Ahead Breakfast Casserole Recipe

Make Ahead Breakfast Casserole

An updated breakfast casserole combining turkey sausage, bread, eggs and cheese

Serves 6, 344 calories

10.8 g fat, 4.2 g sat fat, 28.7 g Protein, 26.4 g CARB, 1 g fiber, 585 mg sodium

8 oz ciabatta bread, cubed into 1 inch cubes

1 pound turkey breakfast sausage

½ cup chopped green onions

1 ¼ cup almond milk

1 cup (4oz) reduced fat shredded sharp cheddar cheese

2 large eggs

1 (8oz) carton egg substitute

2 Tbls parsley

Preheat oven to 400 degrees

Arrange bread cubes in a single layer on baking sheet and bake at 400 degrees for 8 minutes or until toasted. Set aside

Heat a skillet over medium high heat. Coat pan with cooking spray. Add sausage to pan and cook until brown and crumble. Combine sausage, bread, and onions in a large bowl. Combine milk, cheese, eggs and egg substitute in a medium bowl, stirring with a whisk. Add milk to bread mixture, tossing to coat bread. Spoon mixture into a quart baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350 degrees.

Uncover casserole. Bake at 350 degrees for 50 minutes or until set and lightly browned. Sprinkle with parsley, serve immediately.

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A Chef of Your Own would like to thank Kathy and Joyce for inviting me into their vacation home this week. I am including this recipe as it was a family favorite. I hope you enjoy the rest of your week, and thank you again for the tea towel and pot holders. They’re awesome!

Shrimp Sufffed Shrimp

18 large mushroom caps, stems removed

1/2 cup onion, chopped fine

2 stalks celery, chopped fine

2 Tbls butter, divided

1/2 pound shrimp, cut into small pieces

3/4 cup packaged stuffing mix

1 1/2 cups chicken stock

salt and pepper to taste

Melt 1 Tbls butter in large skillet. Saute onion and celery about 3 minutes until softened. Add shrimp and stock and bring to a boil. Add stuffing mix, stir, cover and remove from heat. While cooling, Melt remaining butter in large skillet. Saute mushroom caps, top side down first until brown, about 2 minutes. Turn and saute an additional minute. Sprinkle with salt and pepper. Place in single layer in baking dish and place 1-2 Tbls of shrimp mixture in each cap. Sprinkle with parmesan cheese, if desired, and bake in 350 degree oven 10-15 minutes until hot.

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This is A Chef of Your own favorite with clients. I will be making this for the Get Fit Weekend with Trinity Fitness.  This recipe can be made with or without chicken, the beans and whole grain rice make a complete protein and the flavors melt together amazingly. I hope you try it for yourself.

African Sweet Potato And Peanut Stew

Serves 8, 368 calories

2 onions, chopped

3 garlic cloves, minced

1 tsp ginger

1 Tbls chili powder

½ tsp cayenne

½ to 2/3 cup peanut butter

2 8oz chicken breasts

2-3 medium sweet potatoes, diced

1 can red kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1 can diced tomatoes

4 cups low sodium chicken broth

Sauté garlic, onion, and ginger until soft. Add chicken and sauté until lightly browned. Add spices, peanut butter, potatoes, and stock and simmer until sweet potatoes are soft, about 30 minutes. Add tomatoes and serve over brown rice.

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A Chef of Your Own will be doing a demo at The Fresh Market in Dr Phillips this Saturday the 7th of May from 3-6pm. You don’t have to miss the Derby, just stop by early for a taste. I will be making Chicken Fajitas with a Zesty Lime and Avocado Slaw.

Chicken Fajitas

Ingredients:

2 lb chicken breast, cut crosswise into ½” thick slices

1½ c Sweetwater  Spice Co. Lime Jalapeno Fajita Bath

Brine Concentrate

½ c Sirius White Bordeaux wine

½ c water

2 tbsp T FM Olive Oil

1 large red bell pepper, cut into strips

1 large red onion, halved and sliced lengthwise

1 pkg La Tortilla Factory White Corn Tortillas

S our cream (optional)

Directions:

In a glass bowl or plastic zip bag, combine Fajita Bath, wine and

water. Add chicken and marinate for 30 minutes. Once meat has

been marinated, heat a large skillet over high heat for 2 minutes.

Add oil and swirl to coat. Add chicken and discard remaining

marinade. Saute chicken until no longer pink and the juices begin

to caramelize, about 5-8 minutes. Remove to a serving platter and

set aside to keep warm. Using the same skillet, add onion and

bell pepper and cook briefly until both are crisp tender, about 5

minutes. Return chicken to the pan and toss to combine. Heat tortillas

one at a time in a hot skillet; fill warm tortillas with chicken

mixture and top with Zesty Lime Slaw and a dollop of sour cream

(optional).

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