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‘Complete Meals’ Category

  1. Grilled Chicken Thighs Recipe Tandoori Style

    August 3, 2011 by Jarrett


    Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my favorites.

     

    GRILLED CHICKEN THIGHS TANDOORI STYLE

    Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: 9 Hours*

    *Includes Marinating time.
     

    INGREDIENTS:

    • 2 (6 ounce) containers plain yogurt
    • 2 teaspoons kosher salt
    • 1 teaspoon black pepper
    • 1/2 teaspoon ground cloves
    • 2 tablespoons freshly grated ginger
    • 3 cloves garlic, minced
    • 4 teaspoons paprika
    • 2 teaspoons ground cumin
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground coriander
    • 16 chicken thighs
    • olive oil spray

    PROCEDURE:

    • In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger.
    • Mix in garlic, paprika, cumin, cinnamon, and coriander.
    • Set aside.
    • Rinse chicken under cold water, and pat dry with paper towels.
    • Place chicken in a large resealable plastic bag.
    • Pour yogurt mixture over chicken, press air out of bag, and seal.
    • Turn the bag over several times to distribute marinade.
    • Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
    • Preheat an outdoor grill for direct medium heat.
    • Remove chicken from bag, and discard marinade.
    • With paper towels, wipe off excess marinade.
    • Spray chicken pieces with olive oil spray.
    • Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more.
    • Then arrange the chicken to receive indirect heat.
    • Cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.

    Enjoy,
    Chef Phil

      The aroma of this dish cooking makes your mouth water and well worth the wait.


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  2. CURRIED CHICKEN & TORTELLINI SALAD RECIPE

    June 24, 2011 by Daniel


    This is a great way to use up cooked chicken or to stretch a barbecued chicken to feed a lot!

     

    CURRIED CHICKEN & TORTELLINI SALAD RECIPE

    Serves: 6-8 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: Less than an Hour

     

    INGREDIENTS:

    •1 12 to 16-ounce package tortellini
    •1 cooked rotisserie chicken
    •1 bunch scallions
    •1/2 cup chopped apples
    •1/2 cup dried cherries or cranberries
    •1/2 to 3/4 cup mayonnaise
    •1/2 to 3/4 cup frozen peas, thawed
    •1/4 to 1/2 teaspoon curry powder
    •salt & pepper to taste

    PROCEDURE:

    •Cook the tortellini according to directions.
    •Drain and put into a medium bowl.
    •Remove the skin and bones from the chicken.
    •Cut the chicken meat into bite-sized pieces
    •Add to the pasta.
    •Chop the scallions and add the chopped white part and some of the chopped green stem.
    •Add the fruit, mayonnaise, peas, curry powder, salt and pepper.
    •Mix well.
    •Garnish with remaining chopped green part of the scallions, to taste.

    Enjoy
    Chef Phil

     Makes a great side dish at a barbecue or picnic.


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  3. BRISKET AND POTATO LATKIES RECIPE

    April 18, 2011 by Daniel


    The Jewish Passover will be begin at sundown on the 18th 0f April

     

    BRISKET and POTATO LATKIES RECIPE

    Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 10 Minutes Ready In: Less than 4 Hours

     

    INGREDIENTS:

    BRISKET:

    •3 onions, sliced thin
    •5 – 6 pound brisket
    •2 cups apple cider
    •½ cup molasses
    •6 cloves garlic, sliced thin
    •1 tablespoon fresh rosemary
    •1 tablespoon fresh thyme
    •salt
    •pepper

    PROCEDURE:

    •Place onions in bottom of roasting pan.
    •Place brisket on top of onions.
    •Add all other ingredients on and around the brisket.
    •Roast, covered for approximately 3 hours at 325° F., until fork-tender.
    •Remove brisket from liquid, skim fat.
    •Slice thin against the grain.
    •Return brisket slices to the liquid and heat for service.

    POTATO LATKIES: (Yields About 20)

    •2½ pounds russet potatoes
    •1 medium onion
    •1 cup flour
    •4 ounces matzah meal
    •3 eggs, beaten
    •½ teaspoon onion powder
    •1 bunch chives, diced
    •salt
    •white pepper
    •oil, as needed

    PROCEDURE:

    •Grate potato and onion alternately into bowl
    •Using hands, squeeze out excess moisture
    •Combine well with all other ingredients
    •Carefully drop spoonfuls of mixture into hot oil in sauté pan and fry golden on both sides

    Nehenah
    Chef Phil


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  4. ST. PATRICK’S COLCANNON RECIPE

    March 17, 2011 by Daniel


    Now to deal with the leftovers, (if you have any) This is an ‘Irish’ way to deal with the leftover corned beef after the American corned beef and cabbage feast.

     

    ST. PATRICK’S COLCANNON RECIPE

    Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 30 Minutes Ready In: Less than an Hour

     

    INGREDIENTS:

    •3 pounds red potatoes, quartered
    •1 head cabbage, cored and shredded
    •2 tablespoons butter
    •1/2 cup butter
    •1 teaspoon minced garlic
    •4 green onions, sliced, white parts and tops separated
    •white pepper to taste
    •1 1/4 cups hot milk
    •1 pound leftover corned beef, cut into pieces and warmed

    PROCEDURE:

    •Place potatoes in a large saucepan and add water to cover by 1-inch.
    •Bring to a boil over high heat, then reduce heat to medium-low,cover, and simmer until tender, about 20 minutes.
    •Meanwhile, bring a large pot of salted water to a boil.
    •Stir in cabbage along with 2 tablespoons of butter; cover, and simmer until the cabbage has softened.
    •Drain.
    •Melt 1/2-cup butter over medium heat.
    •Stir in garlic and the white parts of the green onions.
    •Cook until the garlic has softened
    •Drain the potatoes and mash with white pepper to taste.
    •Fold in melted butter, milk, cabbage, and corned beef.
    •Sprinkle with green onion tops to serve.

    Happy St. Patty’s Day Mate,
    Chef Phil

     This dish goes great with a fresh baked batch of the soda bread.
    FYI, Colcannon (sometimes also spelled “colchannon”) is probably the single most traditional Irish dish that is eaten by the largest number of modern Irish people. (Got me on that one, I would have guessed cornbeef and cabbage.)


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  5. BUBBLE ‘n’ SQUEAK RECIPE

    March 11, 2011 by Daniel


    Cabbage, bacon, ham, onion and leftover potatoes make up this tasty, easy dish. This is a great way to get the kids to eat cabbage.

     

    BUBBLE ‘n’ SQUEAK RECIPE

    Serves: 6 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: 30 Minutes

     

    INGREDIENTS:

    •1/2 medium head cabbage, sliced
    •3 slices bacon, diced
    •1 onion, thinly sliced
    •1 cup cubed cooked ham
    •1 tablespoon butter
    •3 cups potatoes – baked, cooled and thinly sliced
    •1/2 teaspoon paprika
    •salt and pepper to taste

    PROCEDURE:

    •In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender.
    •Drain, and set aside.
    •In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked.
    •Add ham, and cook until heated through.
    •Add butter, then mix in the cooked cabbage and potatoes.
    •Season with paprika, salt, and pepper.
    •Cook until browned on bottom, turn, and brown again.

    Enjoy
    Chef Phil

     And, before you ask: The name comes from the noise it makes while cooking…


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  6. CHEESE STRATA RECIPE

    January 5, 2011 by Daniel


    Turkey or ham left over from holiday meals? Does not matter this recipe uses either.

     

    CHEESE STRATA RECIPE

    Serves: 8 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: 1 ½ Hours

     

    INGREDIENTS:

    •12 Slices white bread (crusts removed, reserved)
    •3/4 Pound sharp cheddar cheese (shredded)
    •1 10 Oz. package broccoli (defrosted and chopped)
    •2 Cups leftover ham OR turkey (diced)
    •3 1/2 Cups of milk
    •1/2 Teaspoon of salt
    •1 Tablespoon yellow mustard
    •6 Eggs, slightly beaten

    PROCEDURE:

    •Cut 12 rounds from the bread (coffee cup works well) set aside, reserve the scraps
    •Lay scraps into the bottom of a greased 13×9 baking dish
    •Place 2/3 of the shredded cheese over the bread
    •Place all of the broccoli over the cheese
    •Spread all of the ham OR turkey over the mixture
    •Put the pre-cut bread rounds on top
    •Combine milk, salt, mustard and beaten eggs
    •Pour over the casserole
    •Cover and refrigerate for 6 hrs. (or up to 24 hrs.)
    •Bake uncovered for 1 hour, or until eggs are set
    •Sprinkle remaining cheese on top after first 45 minutes

    Happy New Year,
    Chef Phil

     Served with assortment of juices or a Mimosa cocktail will make this a memorable brunch….


    Category Complete Meals, Recipes | Tags: ,,,,, | 1 Comment

  7. Chicken Pot Pie Recipe

    September 21, 2010 by Daniel


    Cooler weather coming, time to light the oven…..and use some of the last of the garden bounty !

     

    CHICKEN POT-PIE

    Serves: 4-6 Difficulty Level: 2 (of 5) Prep Time: 15 Minutes Ready In: <60 Minutes

     

    INGREDIENTS:

    •pastry for a double-crust 9-inch pie (can use Redi-Crust)
    •2 tablespoons butter
    •2 tablespoons flour
    •1 teaspoon salt
    •1/8 teaspoon pepper
    •1/8 teaspoon ground thyme
    •1/2 cup chicken broth
    •3/4 cup light cream or 3/4 cup heavy cream
    •2 cups cubed cooked chicken
    •1 (10 ounce) package frozen peas and carrots, cooked and drained (if using fresh carrots I would do slices rather than diced)

    PROCEDURE:

    •Heat oven to 425 degrees.
    •Prepare pastry as per package directions.
    •Melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme.
    •Cook, stirring until mixture is smooth and bubbly.
    •Remove from heat.
    •Stir in chicken broth and cream.
    •Heat to boiling, stirring constantly.
    •Boil and stir for one minute.
    •Stir in chicken and vegetables.
    •Pour into pastry lined pie pan.
    •Cover with lattice top.
    •Cover edge with 2-3 inch strips of foil to prevent excessive browning.
    •Remove foil for the last 15 minutes of baking.t butter in large skillet over low heat; stir in flour, salt, pepper and thyme.
    •Cook, stirring until mixture is smooth and bubbly.
    •Remove from heat.
    •Stir in chicken broth and cream.
    •Heat to boiling, stirring constantly.
    •Boil and stir for one minute.
    •Stir in chicken and vegetables.
    •Pour into pastry lined pie pan.
    •Cover with top crust, cut slits to allow for venting
    •Cover edge with 2-3 inch strips of foil to prevent excessive browning.
    •Bake 30-35 minutes or until crust is evenly browned
    •Uncover edges for last 15 minutes of baking

    Makes for a nice Autumn dinner. At least it does around the Smith household !
    Chef Phil

     


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  8. Macadamia Nut Crusted Grouper w/ Wild Rice & Fig Pilaf and Sauteed Green Beans Almondine

    January 25, 2010 by Daniel


    I had this over the weekend and had to share it… Macadamia Nut Crusted Grouper w/ Wild Rice & Fig Pilaf and Sauteed Green Beans Almondine.


    MACADAMIA NUT CRUSTED GROUPER
    Serves: 4 Difficulty level: 3 (of 5) Prep Time: 10 min. Ready In: < 30 mins.

    INGREDIENTS:
    • 4 6 Oz. grouper fillets
    • 1 cup all purpose flour
    • 3 eggs, beaten
    • 1 cup macadamia nuts, chopped fine
    • 1 cup Japanese bread crumbs
    • 2 Tbs. olive oil

    PROCEDURE:
    • Dredge grouper in flour and shake off excess. Combine bread crumbs and chopped nuts. Submerge filets in beaten eggs, then dredge in bread crumb mixture. In a heavy sauce pan over medium heat, place olive oil and heat until hot but not smoking. Place filets in sauce pan and brown on one side, approximately two minutes. Turn filets over and place entire pan in a 350 degree oven and bake for 5 – 7 minutes (filets are done when a toothpick is easily inserted and removed from the thickest part of the filet). Set Aside.

    SAUCE:
    • 2 cups white wine or chicken stock
    • 1 cup heavy whipping cream
    • 1 cup orange juice, fresh squeezed
    • ¼ cup lime juice, fresh squeezed
    • ¼ cup lemon juice, fresh squeezed
    • ¼ cup coconut milk
    • 1 pound butter, unsalted

    PROCEDURE:
    • Combine all sauce ingredients, except for butter, in a sauce pan over medium-high heat. Cook, stirring constantly, until reduced by half. Remove from heat and add butter and stir until incorporated. Place filets on a serving plate and pour sauce over top.


    WILD RICE & PLUM PILAFE
    Serves: 4 Difficulty level: 3 (of 5) Prep Time: 5-10 mins. Ready In: 75 mins.

    INGREDIENTS:
    • 1/4 Cup water
    • 1 (16 oz.) can fat-free, low sodium chicken broth
    • 3/4 Cup uncooked wild rice
    • 1 Tablespoon butter
    • 1 Cup finely chopped onion
    • 1 Cup dried, chopped figs
    • 1/2 Cup thin sliced prosciutto ham
    • 3/4 Teaspoon dried thyme
    • 1/4 Teaspoon salt
    • 1/4 Teaspoon black pepper
    • 1/4 Teaspoon paprika

    PROCEDURE:
    • Bring water and broth to a boil in a medium saucepan. Add the wild rice; cover, reduce heat, and simmer for about 1 hour or until rice is tender. Melt butter in a large nonstick skillet over medium-high heat. Add onion; saute for 5 minutes or until tender. Stir in rice, figs, prosciutto, thyme, and spices. Continue to saute until all is heated through.


    SAUTEED GREEN BEANS ALMONDINE
    Serves: 6 Difficulty level: 2 (of 5) Prep Time: 5-10 mins. Ready In: 30 mins.

    INGREDIENTS:
    • 5 Slices bacon (preferably Applewood smoked)
    • 1/2 Cup slivered almonds
    • 1 (16 oz.) package frozen French Cut green beans*
    • 1/4 Cup butter
    • * thaw and drain to remove excess water, otherwise they will steam rather than saute.

    PROCEDURE:
    • Place bacon in a large saute pan over medium heat. Cook until browned on one side, turn to brown on other side. Add the almonds to the pan, cook, stirring until they turn a golden brown. Remove the bacon, leaving the bacon drippings. Crumble the bacon, and return to pan. Melt the butter with the bacon drippings. Add the green beans, cook and stir until tender, about 8 minutes Salt and pepper to taste.

    Once all dishes have been prepared they are ready to be dished and served.

    Happy Cooking & Hope You Enjoy This Delectable Dish!

    Dont forget if there is something you need for the kitchen check out my good friends at J.E.S. Restaurant Equipment they have an amazing residential kitchen emporium as well as selling restaurant supplies wholesale.

    CHEF PHIL

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