Spring Grilled Chicken Pasta by Chef Blythe

Ingredients

• 1 Pound Linguine
• 3T Olive Oil
• 2 Cloves Garlic Minced
• Salt & Pepper To Taste
• 1 Cup Veggie Stock
• 1 Pound Asparagus Cut Into 1 Inch Pieces
• I Container Mushrooms
• 2T Butter
• 1 Cup Grated Parmesan Cheese
• 1 Cup Grated Fontina
• 1/2 Cup Fresh Chopped Parsley
• 1/2 Red Onion Small Diced
• 1 Pint Cherry Tomatoes
• 4 Boneless Skinless Chicken Breasts
• 2T Italian Seasoning

Directions

Cook pasta according to directions making sure to season the water with plenty of salt.

Slice the chicken breasts into thin strips and season with Italian Seasoning.

In a large skillet over medium high heat, add the olive oil and once heated, add the chicken and mushrooms and cook until they start to brown and the chicken is cooked.  Next add the garlic, red onions, cherry tomatoes and season with salt & pepper.  Cook for two minutes.  Add the veggie stock and the asparagus and bring to a boil and simmer for five minutes.  

Add the butter, pasta and both cheeses and mix together until all ingredients are well combined and cheeses are melted

Plate the pasta and garnish with parsley and serve.

Easy Cheesy Enchiladas by Chef Manny

Ingredients

• 1 Cup Vegetable oil
• 1 1/4 cup Chili powder
• 2 T Ground Cumin
• 2 T Granulated Garlic
• 1/2 Tsp salt
• 1 T flour
• 4 oz. Tomato Sauce
• 3 Cups Chicken Stock
• 1 dozen Guerrero corn tortillas (or nice corn texture corn tortilla)
• 2 pounds shredded mild cheddar cheese.

Enchilada Sauce:

Heat Sautee pan on stove and add oil. Whisk in chili powder until it forms a light paste. Do the same for the cumin, granulated garlic, salt and flour to make a roux with spices, being sure not to burn. Add tomato sauce and stir until incorporated then add chicken stock. Bring to a simmer and reduce heat when sauce has desired consistency. Let sauce simmer while you assemble the enchiladas.

Enchiladas:

In a dry skillet heat both sides of the corn tortilla. In another skillet have the enchilada sauce at a simmer. Very quickly dip both sides of heated tortilla into enchilada sauce to coat. Place coated tortilla on a sheet tray, add cheese then roll. Repeat process until you have 12 enchiladas. Pour remaining sauce over the enchiladas then cover with cheese and bake at 350 degrees for 20 minutes until cheese is melted. Serve and enjoy!

Serves 6

Shrimp & Grits by Chef Stefon Rishel

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• 1# U15 Shrimp peeled and deveined ( seasoned with tony Sachere’s)
• 1 pkg Quaker instant grits (Loose not envelopes)
• 1 Quart whole milk
• 1 cup Mrs. Renfro’s Jalapeno Salsa
• 1 cup Tasso Ham diced
• 3 eggs
• 1 cup vegetable stock
• 1 TBSP Tony Sachere Cajun Seasoning
• 2 TBSP olive Oil
• 1 cup white vinegar
• 2 TBSP Butter
• ½ cup chopped green onion
• Salt and Pepper to taste

Method

1. Bring medium sized saucepan to boil with 2/3 full of water and 1 cup white vinegar.
2. Bring milk to simmer on med low heat and steep Jalapeno Salsa in Milk.  Add 1 TBSP salt and ½ TBSP Pepper.  Once at Simmer stir in Grits and stir until thickened but loose. Turn off heat. 
3. In large Skillet (not nonstick) , heat 2 TBSP olive Oil and saute shrimp 3 minutes on each side until opaque in the middle. 
4. Remove from pan and reserve.  Add Tasso ham and saute until slightly crispy.  You will see a lot of sticking to the pan but that is a good thing. 
5. Deglaze pan with 1 cup of Vegetable stock and reduce by half.  Add 2 TBSP cold Butter and half of green onions  to pan and swirl in to emulsify. Add Shrimp back to pan and coat. 
6. Swirl water in saucepan in clockwise motion and crack all three eggs into water to poach.  Cook for 3 minutes.
7. Plate grits in mound on plate or large bowl, top with shrimp and Tasso then spoon sauce over top.  Finish by topping with Poached Egg and chopped Green onions. Enjoy.

Chicken & Dumplings by Chef Marcus Paslay

For the Stew

Ingredients:

• 1 lbs. Shredded Chicken
• 2 Qt. Chicken Stock
• 1 can Beer (Rahr’s Blonde)
• 1 Cup Heavy Cream
• 1 Cup Carrots (chopped)
• 1 Cup Celery (chopped)
• 1 Cup Onions (chopped)
• ¼ Cup Butter or any other fat you desire
• ¼ Cup AP flour
• 5 sprigs Thyme
• 1 Bunch Parsley
• 1 each Lemon
• Kosher Salt and Pepper to taste

Method:

1. In a large heavy-bottomed stock pot, sweat vegetables in the butter.
2. Pour flour into the pot and stir until it absorbs all the fat.
3. A little at a time, add in the beer stirring the whole time to evenly incorporate the flour mixture.
4. Add all remaining ingredients and bring to a boil.
5. Taste for seasoning.
6. Reduce heat to a slow simmer and spoon golf ball-size dollops of dumpling dough (see sub recipe below) into the stew.
7. Place tight fitting lid on the pot and simmer on low for 10 to 15 minutes until dumplings have cooked through.

Dumplings

Ingredients:

• 1 lb. AP Flour
• 4 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 Cup Butter (grated)
• 2 Cups Buttermilk

Method:

1. Combine all dry ingredients in a mixing bowl and mix well
2. Add in grated butter
3. Add buttermilk until desired consistency

Easy Chicken Crockpot Stew

I know how easy it is to let time get away from you and all of a sudden, you are eating every meal out and spending way more than you should. I hope to post some easy, quick and simple meals for you every week to help you create a yummy meal time and save money! 

Ingredients

• 1 large can 22.06oz of Campbell's Cream of Mushroom soup or the Healthy request version 
• 1 Cup water 
• 1 packet of Lipton's Onion Soup Mix 
• 1.5lbs. to 2lbs. of boneless, skinless Chicken Breast 
• 3 large Carrots, peeled & chopped 
• 4 large Celery sticks, chopped 
• A couple of small new potatoes, peeled and chopped

Method

Place chicken breast at bottom of crockpot, then mix together in large bowl cream of mushroom soup, water, onion soup mix, carrots, celery and potatoes. Pour that over the chicken and let cook in crockpot on low for 6 hours. Open crockpot and shred chicken and you are done! You can serve this with bread or salad and is great for leftovers.

*One hint, if you prefer your potatoes less 'mushy' place potatoes into crockpot the last hour of cooking