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Field
of Tangerine Dreams Salad
Fresh field greens
Top with sliced red onions
Toasted sliced cashews
Fresh tangerine segments
Dressing:
Puree together in food processor:
One tangerine no seeds
Splash juice
Splash balsamic vinegar
1/2 cup olive oil
1 teaspoon Italian seasoning |
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Dripping
Hot Brownies
Here is a great idea I learned when preparing
videos
for Wal-Mart. it ’s not an original recipe and
I think I saw it on a box mix.
Who cares, this is de-lish!
1 box brownie mix
1 bag Reece’s Mini peanut butter cups or chocolate
candy
bars. Remove wrappers, of course.
Ice cream
Take any packaged brownie mix and bake as directed.
10 minutes before they are finished, remove from
the
oven and push the candy deep into the hot batter
(every
few inches). Finish cooking and then serve that
hot
molten
brownie with some vanilla ice cream on top
and let it melt for a few minutes and prepare
to float
down a sea of love.
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GRAPEFRUIT
WASABI MAYONAISE
Mix together 2 tablespoons grapefruit juice
and
1 tablespoons wasabi powder Then, mix with
1 cup mayonnaise. Super on sushi or sassy
sashimi or sliced avocado |
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grapefruit
salmon
2
salmon filets
1 fresh Florida grapefruit
Cajun seasoning
2 T Olive oil
Rub the Cajun seasoning on both
sides of the salmon
and place into a sizzling hot
pan with olive oil.
(Any heavy bottomed pan will do
fine, just be careful.)
Sear the fish for about one minute
and turn over.
Deglaze the pan by squeezing both
grapefruit halves
directly into the hot pan (beware
of steam). Let the fish continue
to cook for one minute and then
remove
from pan.
Stir and reduce for a few seconds then
pour over the
medium rare salmon. |
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citrus
chicken
1
whole chicken
1 fresh Florida Grapefruit halved
Seasoned salt
Olive or cooking oil
Baking pan
Foil and oil a baking pan and place the
bird in the
pan. A small baking rack works nicely
if you have one,
but don’t worry about it. Squeeze both
halves over
the bird and rub that juice in and all
over the bird. Take
the two halves and place them gently into
the cavity
of the bird. Rub the outside of the bird
completely
with a little oil and then generously
cover with your favorite
seasoning salt ( I love Nature’s Seasoning)
or just
salt and pepper.
Roast at 400 degree for the first thirty
minutes and then
down to 350 after that. If the bird starts
to get too
brown, cover with foil. 15 - 20 per pound.
Serve the
bird over fresh field greens with the
pan drippings as a
sauce. The meat on the bone will be laced
with the
essence of citrus. WOW.
The upgraded version of the recipe will
be available
soon. Enjoy.
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Chef
Miles Black Bean Cilantro
with chicken breast.
1-15
oz. can of black beans.
1/2 cup reduced fat
chicken broth
6 tablespoons of fresh,
chopped cilantro
Or 3 tablespoons of
dried cilantro
1 tablespoon chopped
garlic
2 tablespoons fat free
sour cream
1 teaspoon Canola oil
To
prepare sauce:
1. Puree black beans.
2. Combine chicken stock
and pureed beans in
small saucepan.
3. cook on medium heat
for 3 minutes.
4. Stir in cilantro,
then garlic.
5. Slowly fold in sour
cream.
6. Serve.
To
prepare chicken:
4 split skinless, boneless
chicken breasts.
1 teaspoon canola oil
1. Remove all fat from
chicken breasts.
2. Heat oil in skillet.
3. Saute chicken breasts
until golden brown on
both sides and fully
cooked.
Serve
the chicken and sauce
with a bed of rice and
sauted peppers. It’s
a Southwest kind of
thing!
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Cheffy
baby’s Wild
Berry Cobbler.
Serves 4-6
Ingredients
2 Cups fresh
wild berries
(raspberries,
blueberries
or blackberries)
washed and drained
or 2 cups frozen
berries, thawed
and drained
1 cup flour
1 cup brown
sugar
2 tablespoons
nonfat margarine
at room temperature
1/4 cup egg
substitute
Cooking spray
1.
Preheat oven
to 375 degrees
2. Mix flour,
sugar, margarine
and egg substitute
together in
mixing bowl
to make a batter.
Keep berries
separate.
3. Spray 8”or9”
cake pan with
cooking spray.
4. Pour berries
into pan.
5. Take large
spoonfuls of
batter and place
over surface
of berries until
berries are
covered and
batter is gone.
6. Bake in oven
at 375 degrees
for 40 minutes.
Serve hot!
7. Alter mate:
Sliced apples
or peaches can
be used in place
of berries.
Nothing needs
to be added
to these fruits.
A
tip from cheffy
Put a scoop
of low fat or
frozen yogurt
over a slice
of warm cobbler
for a great
palate pleasing
dessert.
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Chocolate
coffee cup Souffle’
Ingredients
2 tablespoons cocoa powder
2 tablespoons granulated sugar
2 tablespoons instant offee
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1 cup skim milk
3 egg whites
1/4teaspoon cream of tartar
1/4teaspoon confectioner’s
sugar
Cooking spray
1.
Preheat oven to 400 degrees.
2. Blend cocoa powder, granulated
sugar, instant coffee and
cornstarch together with wire
whisk until mixture is lump
free.
3. Scald skim milk.
4. Add scalded milk to dry
ingredients slowly, stirring
constantly.
5. Add vanilla extract to
mixture and stir.
6. Pour mixture into pan and
heat over medium heat until
mixture thickens slightly.
Remove from heat and set aside.
In
a large bowl
7. Whip 3 egg whites for one
minute. Add cream of tartar
and confectioner’s sugar to
egg whites. Continue beathing
egg whites until they form
stiff peaks.
8. Fold a tablespoon of chocolate
mixture into egg whites, then
slowly fold rest of mixture
into egg whites.
9. Spray inside of coffee
cups with cooking spray, then
dust with sugar. Fill each
cup 9/10’s full with souffe’
mixture.
10. Bake cups in 400 degree
oven until souffle’ rises
above the coffee cup rim.
Server immediately.
A
tip from cheffy:
Souffle’ will begin to fall
one minute after in comes
out of oven. Using a sieve
sprinkle with confectioner’s
sugar.
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Stuffed
Flank Steak
Flank
Steak
Roasted Garlic
Oregano
Toothpicks
Olive Oil
Onion
White wine
Chopped Tomatoes
Green And Black Olives
Butterfly Flank Steak & Layer With Roasted
Garlic,
Feta Cheese and Roll Like a Pinwheel And Secure
With Toothpick.
Slice Each Piece about 1 inch thick.
Saute till cooked app 3-5 minutes on each side
on medium high heat.
Deglaze
pan with white wine (1 cup) reduce 50% then
add (1/2) one half chopped onion and 6 large
tomatoes, oregano, sliced green and black olive
oil or butter can be added (to
the finished item). Salt with Soy sauce as an
option and top with fresh black peper.
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Fiesta Salsa
2 chopped OSO Sweet Onions
1 chopped bulb garlic
1 chopped cucumber (no seeds)
1 cup cooked white corn
2 Jalapenos or Chipotle
1/2 cup fresh lime juice
2 bunch fresh cilantro
S & P to taste
Options
1/2 cup Jicama
1/2 cup green grapes or green papaya
1/2 cup yellow tomatoes
Mix all ingredients together and serve instead of tomato salsa.
Amazing on fresh fish, shrimp or chicken.
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Fiesta Sauce
Fine chopped:
1 Roasted OSO onion
1 Tabasco pepper (seeded)
1 bulb garlic
1 bunch cilantro
2 ripe tomatoes
Pinch salt or soy sauce
1 cup Mayo
1/2 cup sour cream
Hint fresh lime juice
Top with fresh ground black pepper
Wrap the onion,& garlic in foil with a few drops of olive oil and roast
at 400 degrees for 45 minutes. Let cool and fine chop. Mix all ingredients
together and serve. Sandwiches, quesadillas, dips, salads, etc.
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Margarita Sweet Onion Shrimp
1 sliced Oso Sweet Onion
2 chopped tomatoes
1/2 cup fresh cilantro
1 pound large shrimp (p & d)
1 Tsp chopped jalapeno chilies
2 Tsp olive oil
1/4 cup heavy cream (optional)
1/4 cup fresh lime juice
1/2 cup Tequila
Use pre-made margarita mix or prepared margaritas in place of tequila
and lime juice and always add alcohol away from the fire.
Saut? onions until clear, add shrimp and saut? 5 minutes or until fully
cooked. Add tomatoes, chilies, lime juice and cook one minute until
liquid is reduced 50%. Add tequila/Margarita and (deglaze) cook for one
minute, add cream and cook until sauce like consistency.
Top with a hot sauce for an extra bounce. |
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Thai Curry
1 package Panaang, Red or Green Curry
4 cans Coconut milk/cream
3 TSP oil
1 OSO Sweet Onion sliced
1 bulb garlic peeled & whole
10 Kaffir Lime leaves
1 Bunch Thai Basil leaves
2 TSP Soy or Fish Sauce
2 Thai Chilies (deseeded)
1 pound either Chicken, Pork, Beef, Shrimp
Saute onions, garlic and meats in 2 TSP oil until
fully cooked and remove from pan. Add 1 TSP oil
and curry on medium heat for one minute stirring
constantly. Add a 1 cup coconut and mix well
until blended and then the rest of the coconut.
Add all ingredients and cook on medium low for
30 - 45 minutes stirring occasionally until
desired consistency. If you like spicy, use only 2
cans coconut. Serve over fresh Jasmine rice.
www.cheffybaby.com |
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