Posts Tagged ‘dinner’

When cooking for the disneyglobalevent the other night the ladies asked A Chef of Your Own for  the lasagna recipe. This was adapted from a United Chef Personal Chef Recipe from years ago and many of my personal chef clients have enjoyed it over the years. I hope you do too!


28 oz can crushed tomatoes

14 oz can diced tomatoes

6 oz can tomato paste

1 pound ground beef

1 small onion, chopped

1 garlic clove, minced

1 tsp oregano

1 Tbls basil

1 Tbls sugar

1 tsp salt

1/4 tsp red pepper flakes

1/2 tsp thyme

30 oz container ricotta cheese

2 eggs

1/2  cup parmesan

8 oz shredded mozzarella cheese

8 oz block jack cheese, cut into small cubes

1 package no cook lasagna noodles

Make Sauce

Saute onion and garlic in a little oil  1-2 minutes until fragrant. Add seasonings and tomato products. Simmer 45 minutes to an hour.

Combine ricotta, eggs and 1/4 cup parmesan in a small bowl.

Layer bottom of pan with noodles. Top with 1/3 of the sauce. Next layer half of the ricotta mixture, then half of the cubed jack cheese and 1/3 of the shredded mozzarella. Layer another noodle and then, sauce, jack cheese, mozzarella. Top with another layer of noodles, remaining sauce and mozzarella. Bake, uncovered, in 375 degree oven for about 45-55 minutes.


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A Chef of Your Own will be at the Fresh Market in Dr Phillips doing a demo today, April 14, from 3-6. Demo today is Angle Hair Pasta with Tuna and Capers. Stop in to say hello and try a great new recipe.

Angle Hair Pasta with Tuna and Capers

1  pound TFM Whole Wheat Angel Hair Pasta, cooked per package directions and drained
2  tablespoons TFM Extra Virgin Olive Oil
1  jar  Tonnino Tuna in Olive Oil, drained and oil reserved
1  cup   Kalamata Olives from the TFM Olive Bar, chopped
1/3 cup   Roasted Garlic Cloves from the TFM Olive Bar
2  teaspoons Victoria Taylor’s Tuscan Seasoning Blend
2  tablespoons TFM Capers, drained
1/3 cup  Candoni Pinot Grigio
1  (14.5 ounce) can TFM Diced Tomatoes
Cook pasta according to package directions, drain and set aside on serving platter. Heat olive oil and reserved oil from the tuna in a deep skillet over medium high heat for 2 minutes, swirling to coat the pan evenly. Add olives, garlic cloves, Tuscan seasoning and capers, and quickly sauté for 2 minutes, being careful to not burn the garlic. Remove pan from heat and add wine, scraping up any browned bits from the bottom of the pan. Add tuna and tomatoes; stir to combine and heat through. Pour mixture over pasta and serve immediately.

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A Chef of Your Own cooked for a group of bloggers here in Orlando for the opening of Disney’s new movie, “Chimpanzee” Everything was a big hit and so here are some of the recipes from last nights event.

Cannoli Chips and dip

Cannoli Chips

3 cups flour

1 Tbls sugar

1/4 tsp ground cinnamon

3/4 cup white wine (I used Moscato)

1 qt of oil for frying

In mixer with paddle attachment, combine flour, cinnamon, and sugar. Turn on low and add wine. Leave in mixer until dough forms a ball. Add a little more wine if it is not forming into a dough. Remove from mixer and wrap tightly in plastic wrap. Refrigerate 2 hours. Heat  oil in deep heavy skillet, or use fryer, to 365 degrees. Roll out an 8th of the dough until thin as paper. Cut into small pieces and fry in small batches until golden on eather side. Serve with Cannoli dip.

Cannoli Dip

1 cup confectioner’s sugar

2 cups ricotta cheese

1 Tbls amaretto liqueur

1/3 cup mini chocolate chips

In a large bowl combine all ingredients. Serve with Cannoli chips

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Happy St. Patrick’s Day to all. Here’s a nice alternative to corned beef and cabbage from The Fresh Market. Demo today, Strawberry Crepes with whipped cream and chocolate sauce. Enjoy the recipe with a green beer and some soda bread.

A Classic Irish Stew
3  teaspoons  vegetable oil
1  pound  sirloin tips
2  tablespoons  all purpose flour
1  small  onion, chopped
2  cups  fresh mushrooms, sliced
6    garlic clove, minced
1  (6 ounce) can  tomato paste
2  cups  beef broth
1  tablespoon  brown sugar
1 (12 ounce) bottle Guinness Beer
4  cups  carrots, sliced
2    potatoes, peeled and diced
Heat 2 tsp oil in a large skillet over medium-high heat. Coat meat cubes with flour, shaking off the excess. Fry meat until browned on all sides. Remove from heat. In a large pot, add 1 tsp oil, mushrooms and onion; cook stirring constantly until onion is tender, about 3 minutes.Add browned meat to pot, and stir in garlic, tomato paste, beef broth, sugar and beer. Add carrots and potatoes, cover, and simmer over low heat for about 1 hour or until thickened. Season to taste with salt and pepper. Serve with Irish Soda Bread for a traditional St. Patty’s Day meal.

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This recipe is for the ladies at the house A Chef of Your Own will be cooking at tonight. I am making Tiramisu for dessert tonight, here is the recipe. You can buy the ladyfingers or I just make them in sheets to make this just a little easier.


1/2 up flour

3 large egg yolks

2 Tbls sugar

1/2 tsp vanilla

3 large egg whites

1/8 tsp cream of tartar

3 Tbls sugar

Preheat oven to 350 degrees. Line a shallow pan with parchment and spray with “Pam”

Combine yolks,  2 Tbls sugar and vanilla and whip until pale yellow and thick.

Sift flour into bowl and fold in gently with cutting through the mixture and scraping the bottom.

In a clean bowl, whip whites with cream of tartar to soft peaks. Add sugar and whip until stiff peaks form.

Fold the whites into the yolk mixture until just combined.

Pour onto pan and make sure to level the top. Bake 8-10 minutes until just browned and top springs back when touched.

Let cool.

For filling

8 oz cream cheese

8 oz mascarpone

1/2 cup sugar

1 shot espresso

1 oz amaretto

1  1/2  cup heavy cream

1/2 cup sugar plus 2 Tbls

3/4 cup espresso

1/2 cup amaretto

Whip  1 cup heavy cream. Set aside.

Whip remaining cream with 2 Tbls sugar until stiff peaks form. Refrigerate.

Combine cream cheese, mascarpone, and sugar in a bowl and cream until smooth. Add espresso and amaretto. Fold cream into cheese mixture and set aside.

Combine 1/2 cup sugar, remaining espresso and amaretto in a shallow dish.


Cut sponge into strips to fit in tiramisu pan

Dip sponge into amaretto/espresso mixture and line pan. Top with 1/2 cream mixture. Repeat layers ending with cake. Top with chilled cream and refrigerate.

Before service dust with coco powder.


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Here are the later courses from a very special birthday party.

Saffron Risotto with lobster and Kaise Kramer Sausage

Junior’s Cheesecake with pecans in cramel sauce

Lemon Chiffon with berries

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A Chef of Your Own will be in the Altamont Fresh Market today, October 22, from 3-6. Stop by to try an awesome fall salad and pork dish.

Garlic Sage Pork Chops with Butternut Squash Sauce

Serves 4, Ingredients:

1/4 c T FM Extra Virgin Olive Oil

6 whole sage leaves

4 Center Cut Boneless Pork Chops,

seasoned with salt and pepper

1 shallot, minced

2 garlic cloves, minced

⅓ c Kim Crawford Sauvignon Blanc

1 jar D ave’s Gourmet Butternut Squash

Pasta Sauce

1 c cream

In a heavy saute pan, heat olive oil for 2 minutes, until hot. Add

sage leaves, and fry for 2 minutes each side, until crispy. Remove

and set aside. Lower heat to medium, add pork chops and cook for

5 minutes, flip, and cook for an additional 3 minutes until juices

run clear. Remove to a platter and keep warm. Add shallots and

garlic, saute for about a minute, and take away from heat to add

wine, scraping up any browned bits. Add pasta sauce, cream and

combine. Serve by pouring sauce over rested pork chops and placing

sage leaves over top.

Fennel Salad with Blood Orange Vinaigrette

Serves 4


4 c mixed salad greens

1/2 c chopped walnuts

1 fennel bulb, sliced thinly- reserving fronds and chopping them

1 blood orange, or navel orange, peeled and segmented or sliced

1 large Honeycrisp Apple; cored and diced

1/4 c dried cranberries (optional)

1 clove garlic, minced

1/4 c Cuisine Perel Blood Orange Vinegar

1/4  tsp each Sea Salt and fresh cracked pepper

2 tbsp T FM Extra Virgin Olive Oil

Combine in a large salad bowl, the greens, walnuts, fennel

and fronds the apple and orange. In a small bowl, combine

garlic, blood orange vinegar, salt and pepper. While whisking

gently, pour in olive oil to incorporate. Pour over salad

mixture, toss lightly to coat the leaves and serve immediately.

If using dried cranberries, toss them in last.



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A Chef of Your Own clients requested Bruschetta tonight to go with Lasagna so I found this recipe on Simply Recipes.com. Great site to find recipes.

Bruschetta with Tomato and Basil

Bruschetta with Tomato and Basil Recipe

  • Prep time: 15 minutes
  • Cook time: 10 minutes


  • 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
  • 2 cloves garlic, minced
  • 1 Tbsp extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh basil leaves, chopped.
  • Salt and freshly ground black pepper to taste
  • 1 baguette French bread or similar Italian bread
  • 1/4 cup olive oil


1 Prepare the tomatoes first.  Parboil the tomatoes for one minute in boiling water that has just been removed from  the burner.  Drain.  Using a sharp small knife, remove the skins of the tomatoes.  (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.)  Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers.  Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes?  The skins are much thicker and there are fewer seeds and less juice.

2 Make sure there is a top rack in place in your oven.  Turn on the oven to 450°F to preheat.

3  While the oven is heating, chop up the tomatoes finely.  Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix.  Add the chopped basil.  Add salt and pepper to taste.

4 Slice the baguette on a diagonal about 1/2 inch thick slices.  Coat one side of each slice with olive oil using a pastry brush.  Place on a cooking sheet, olive oil side down.  You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven.  Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack.  Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Alternatively, you can toast the bread without coating it in olive oil first.  Toast on a griddle for 1 minute on each side.  Take a sharp knife and score each slice 3 times.  Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice.  This is the more traditional method of making bruschetta.

5 Align the bread on a serving platter, olive oil side up.  Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve.  If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Serves 6-10 as an appetizer.  Or 3-4 for lunch (delicious served with cottage cheese on the side.)

Yield: Makes 24 small slices.

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Here is  A Chef of Your Own dinner recipe I have made for both vacationing and regular chef clients. These can be personalized by using crumbled tofu or ground beef in place of the ground turkey, or making a red sauce to go over them. I hope you enjoy them as much as my clients. Bon appetit!

Chiles Rellenos Gratin

A casserole of  turkey, bean and vegetable stuffed chilies smothered in a creamy, spicy white sauce

8 servings, 266 calories, 7.1 g fat, 3.3 g saturated fat,
9.1 g protein, 33.1 g carb, 5.9 g fiber, 574 mg sodium

8 Poblano Chilies

1 pound ground turkey breast

1 cup finely chopped red bell pepper

1 ½ cups fresh corn kernels

½ cup green onion

2 garlic cloves

3 oz crumbled queso fresco

2 Tbls fresh chopped cilantro

1 tsp salt

¼ tsp cayenne

1  15oz can black beans, drained

2 Tbls butter

½ tsp cumin

2 Tbls flour

2 cups low fat milk

1 Tbls fresh lime juice

½ cup bread crumbs

Place chiles on a foil lined baking sheet, broil 3 inches
from heat 8 minutes or until blackened, turning after 4 minutes. Place in a zip
top bag, seal and let stand 15 minutes. Peel and discard skins. Cut a
lengthwise slit in each chile, discard seeds, leaving stems intact.

Preheat oven to 350 degrees.

Heat a large  non stick skillet coated with cooking spray over
medium heat. Add turkey and cook until browned and crumbles, about 10 minutes.
Add pepper, corn, onion and garlic. Cook 2 minutes stirring frequently. Remove
from heat, stir in ½ cup cheese, cilantro, ½ tsp salt, and 1/8 tsp cayenne. Add
beans. Spoon about 1/3 cup mixture into each chile, fold side over filling.
Arrange in an 8 inch square baking dish coated with cooking spray, set aside.

Melt butter in a medium saucepan over medium heat, add
cayenne, cumin and stir with a whisk. Cook 30 seconds, stirring constantly.
Gradually add flour and stir. Cook 5 minutes. Gradually add milk and stir with
whisk until well blended.

Increase heat to medium. Cook milk mixture 8 minutes or
until thick. Remove from heat, stir in ½ tsp salt and lime juice. Pour milk
mixture over stuffed chiles.

Combine remaining ¼ cup cheese and breadcrumbs, sprinkle
over milk mixture. Bake at 350 degrees for 20 minutes or until sauce is bubbly.

Preheat broiler

Broil 1 minute or until top is golden brown.

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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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