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Chef Andres’s Thai Chicken Empanadas Recipe

thaichickenempanadasIf you like sweet, spice and everything nice you are in for a treat with Chef Andres’s Thai Chicken Empanadas! Add some extra flavor into your kitchen with this delicious dish. You wont be disappointed with the blend of curry and coconut and some heat! Read below to get his recipe.

Ingredients:

6 # boneless chicken thighs

3 large white onions (sliced)

4 tbs red curry paste

2 cans coconut milk

2 cans coco Lopez

4 cups water

1 pk 15 oz disco dough

1 qt Thai basil (leaves only)

1 cup garlic cloves

2 Tbs chopped ginger

1/2 cup chopped scallions

1/4 cup lime juice

1/4 cup chili paste

1 cup blended oil

Salt and pepper to taste

Chicken filling directions:

  1. Heat your oven to 375.
  2. On a sheet tray, place the chicken thighs and add oil, salt and pepper. Marinade well and place it into the oven until fully cooked (about 18 minutes).
  3. On a rondeau pan, add cooking oil and add white onions until caramelized. Add red curry paste until fully incorporated.
  4. Add coconut milk and coco Lopez to mixture. Cook for 5 minutes, then add the water and let it simmer for about 10 minutes.
  5. Work on the chicken thighs – fully cook and shredded with your hands into thin strings, then add to the cooking sauce and let it incorporate it for about 10 minutes. Transfer to a sheet tray and let it cool down.
  6. Once the mixture has cooled, add 2 Tbs of the chicken mixture to a disco dough. Then close it with your hands making sure you seal both ends, set aside until finish the rest of the mixture.

Thai basil mojo directions:

  1. In a blender add the Thai basil leaves, garlic, ginger, scallions, lime juice, and chili paste.
  2. Blend until it’s fully incorporated, then add the oil slowly and let it infuse.
  3. Add salt and pepper to taste, set aside.

Cooking and plating directions:

  1. In a deep fryer at 375 f, add 2 of the empanadas and cook until golden brown for about 3/4 minutes.
  2. After is done, cut it in half add the Thai basil mojo as a dipping sauce and garnish with micro cilantro.

Enjoy!!!!

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Chef Andres Callao Mahi Tacos Recipe

mahitacosWith Summer coming to an end, we are ready to take advantage of all the freshest seasonal ingredients before Fall arrives! A delicious fish dish is always welcome in the Summertime. Our July Chef of the Month, Chef Andres, has shared his Callao Mahi taco recipe with smoky aioli, huacatay sauce and Peruvian salsa criolla. Get his recipe below to taste for yourself!

Ingredients:

2 lb mahi fish
2 Qts whole milk
2 cups cusqueña beer
1 can chipotle peppers
1 Qt mayonnaise
1 Qt basil leaves
1 Qt mayonnaise
4 cloves garlic
1/4 cup white vinegar
1  lemon
Salt and pepper
1 red onion
1 carrot
1/4 bunch of chive batton
1 pc Fresno pepper
1/4 cup chopped cilantro
2 limes
Micro cilantro
Corn tortilla

Directions:

  1. Cut the mahi into thin, but wide pieces.
  2. Marinate fish with milk and cusqueña beer .
  3. Make the smoky aioli: Combine 1 part chipotle peppers and 2 parts mayonnaise into a bowl. Add salt and pepper and a little lemon juice into mixture.
  4. Make the huacatay sauce: In a vita mix add basil leaves, mayonnaise, garlic, white vinegar, juice from lemon, salt and pepper and blend until combined into a smooth sauce.
  5. Make the Salsa Criolla: In a metal bowl mix sliced red onions, julienne carrots, chive Battons and Fresno peppers, and chopped cilantro. Add lime juice and salt and pepper to taste.
  6. Plate with corn tortillas garnished with sliced limes and micro cilantro (a lot of layers of flavors and kick).

Enjoy!

Connect with Our July Chef of the Month:

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Facebook: Andres Sen Sang

 

Chef Julie’s Cream Cheese Frosting

Our June Chef of the Month Julie Herrera-Lemler of You Betcha Cupcake! has shared some delectable sweets with us! To top it all off, she has given us the secret to her delicious cream cheese frosting. Feel free to use this recipe for cupcakes, cake or even dip if you prefer! Take a look below and taste for yourself!

Frosting Ingredients:

(Frosting makes approximately 20 cupcakes)

8 oz  Cream Cheese

8 oz  Butter (salted)

2-3 cups of Powdered Sugar

1 1/2 teaspoon Vanilla (or Vanilla Bean paste)

Prep:

Bring cream cheese and butter to room temperature.

Directions:

1. Add Cream Cheese and Butter to mixing bowl with wire whisk.

2. Mix on low for 1 minute.

3. Scrap sides of bowl and add vanilla.

4. Mix on low for 1 minute. Add powdered sugar. Be sure to scrape sides as you go.

5. Once powdered sugar is incorporated, mix on high for 2 minutes.

6. Spread onto your dessert of choice & enjoy!

Connect with Our June Chef of the Month:

Website: http://www.youbetchacupcake.com/

Instagram: @youbetchacupcake

Facebook: You Betcha Cupcake

Twitter: @YouBetchaCupcak

Chef Julie’s Pumpkin Pie Cupcakes

Pumpkin Pie is always a fan favorite during the holiday season. Time to lighten it up with Chef Julie’s Pumpkin Pie Cupcake recipe! Experience the holiday warmth in a fluffy cupcake all year round finished off with a whipped cream frosting – what could be better!?  YBC-pic Pumpkin Pie

Cupcake Ingredients:

Homemade pie crust

1 can (15 ounces) solid-pack pumpkin

4 large eggs

1/2 cup canola oil

1/2 cup water

2 teaspoons vanilla extract

3 cups all-purpose flour

2 cups sugar

1 tablespoon cornstarch

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

Whipped Cream Frosting:

2 cups heavy whipping cream

1/2 cup confectioners’ sugar

Ground cinnamon or nutmeg

 Directions

  1. Preheat oven to 350°. Line 24 muffin cups with grease proof liners.
  2. On a work surface, roll out pie crust.
  3. Cut 24 circles with a floured 2-1/4-in. round cookie cutter, re-rolling scraps as necessary.
  4. Press one pastry circle into each liner. Bake 5 minutes. Cool on wire racks.
  5. In a large bowl, beat pumpkin, eggs, oil, water and vanilla until well blended.
  6. In another bowl, whisk flour, sugar, cornstarch, baking powder, baking soda, pie spice and salt; gradually beat into pumpkin mixture.
  7. Pour 1/4 cup batter into each prepared cup.
  8. Bake 20-25 minutes or until a toothpick inserted in center comes out clean, rotating pans halfway through baking. Cool in pans 10 minutes before removing to wire racks to cool completely.
  9. For whipped cream frosting: in a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until soft peaks form. Pipe onto cupcakes with your favorite piping tip and sprinkle with cinnamon or nutmeg.

Enjoy!

Connect with Our June Chef of the Month:

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Website: http://www.youbetchacupcake.com/

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Twitter: @YouBetchaCupcak

 

Chef Julie’s Prize Winning Key Lime Pie Cupcakes Recipe

YBC-pic Key Lime Pie CupcakeOur June Chef of the Month, Chef Julie, has a special treat to share with us! Her Key Lime Pie cupcakes can’t be beat – they even won a prize! These delicious cupcakes, perfect for a refreshing Summer treat, are made with a homemade pie crust at the bottom, a key lime cake, key lime cream cheese and butter frosting complete with a fresh raspberry on top. Get her prize-winning recipe below!

Ingredients:

Homemade Pie Crust

1 cup butter, softened

2-1/2 cups sugar

4 large eggs

1/2 cup Key lime juice

2 cups all-purpose flour

1-1/2 cups self-rising flour

1-1/2 cups buttermilk

Frosting:

12 ounces cream cheese, softened

1-1/2 cups butter, softened

2-3/4 to 3 cups confectioners’ sugar

6 tablespoons Key lime juice

Fresh raspberries

Directions

Preheat oven to 350°. Line 32 muffin cups with greaseproof liners. On a lightly floured work surface, roll out pie crust. Cut 32 circles with a floured 2-1/4-in. round cookie cutter (discard remaining pastry or save for another use). Press one pastry circle into each liner. Bake 5 minutes. Cool on wire racks.

1. In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Mix in lime juice. In another bowl, whisk flours; add to butter mixture alternately with buttermilk, beating well after each addition.

2. Pour batter into prepared cups.

3. Bake 20-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.

4. In a large bowl, beat cream cheese and butter until blended. Beat in confectioners’ sugar, alternate with lime juice, to reach desired consistency.

5. Frost cupcakes; top with raspberries. Refrigerate leftovers. Yield: 32 cupcakes.

**Recipe Note: As a substitute for 1-1/2 cups self-rising flour, place 2-1/4 teaspoons baking powder and 3/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.

Connect with Our June Chef of the Month:

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Website: http://www.youbetchacupcake.com/

Instagram: @youbetchacupcake

Facebook: You Betcha Cupcake

Twitter: @YouBetchaCupcak

Chef Will’s Cajun Rubbed Pork Belly

Pork Belly Cheesy Grits.jpgOur May Chef of the Month has done it again with a show-stopping recipe full of delicious goodness! Try his Cajun Rubbed Pork Belly with Cheesy Grits if you are looking for a dish to indulge.

Ingredients:

1 lb Pork Belly

Cajun Rub (as needed)

Grits (as desired)

4 Tbsp Sliced Butter

Salt

Pepper

Thyme

1/2 Cup Fontina Cheese

1/2 Cup White Cheddar Cheese

Milk (1/2 liquid for the grits)

Chicken Stock (1/2 liquid for the grits)

Honey

Smoked Gouda

Pork Belly Directions:

1. Score the skin side of a 1lb pork belly, and rub entire pork belly with Cajun rub. Let refrigerate overnight if possible.

2. Roast pork belly in pan or baking sheet for 45 minutes at 425 degrees F for 1 1/2 hours. Cover with foil and let rest before slicing.

Cheesy Grits Directions:

 1. Cook grits mixture of half milk and half chicken stock – amount of grits and liquids are according to your package (usually 1 part grits to 4 parts water). Bring to a boil, constantly stirring.

2. When grits are finished, add 4 Tbsp sliced butter, cajun rub, salt, pepper, thyme, 1/2 c each Fontina and White Cheddar cheese (can use more for even creamier and cheesier grits).

3. Add more milk if grits are too thick and stir well. Taste for seasonings.

4. Quick pan fry sage, about 40 seconds, then immediately dip in honey. Shave the smoked Gouda and begin plating!

Hands down the best pairing of grits on this planet!

Enjoy!

Connect with Our May Chef of the Month:

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Website: https://www.ragincajuncookin.com/

Instagram: @theblackbeltchef

Facebook: Ragin’ Cajun Cookin’

Twitter: @ragincajuncookn

Chef Will’s Triple Citrus Dover Sole Ceviche Recipe

Dover SoleSummer is near and we are ready for the fresh, light summertime flavors! Our May Chef of the Month, Chef Will Staten of Ragin’ Cajun Cooking, has shared a fresh fish recipe that will leave your taste buds wanting more. He serves us fresh Dover Sole ceviche with triple citrus ingredients – perfect for the Summer season!

Ingredients:

1 lb Dover Sole

Juice from 1 Large Navel Orange

Juice from 8 Limes

Juice from 1 Lemon

1 Cup Crème Fraiche

3 Tbsp Dill, chopped

3 Tbsp Basil, chopped

1 Fresno Chili, minced

10 Corn Tortillas

Sea Salt (as desired)

Sriracha (as desired)

Directions:

1. Cut the Dover Sole into thin but wide pieces – silver dollar size.

2. Combine the orange juice, lime juice and lemon juice (about 2 cups).

3. Marinate the 1lb of Dover Sole in the citrus juices for 30-40 minutes.

4. Mix together 1 cup of crème fraiche with the chopped dill, chopped basil and Fresno chili (can use more chili if you prefer more heat).

5. Cut 10 corn tortillas in fourths and deep fry to make crispy chips. Drain on paper towel and immediately season with sea salt and lime juice.

6. Use Chef Will Staten’s Piri Piri sauce or Sriracha for less heat.

7. Toss Dover Sole in crème fraiche mix.

8. Spoon Dover Sole onto chips and drizzle the sauce around the plate. Garnish with dill fronds.

Enjoy!

Connect with Our May Chef of the Month:

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Website: https://www.ragincajuncookin.com/

Instagram: @theblackbeltchef

Facebook: Ragin’ Cajun Cookin’

Twitter: @ragincajuncookn

 

Chef Will’s Jerk Chicken Platter Recipe

Jerk Chicken plantainsChef Will’s featured recipe is perfect for a family meal full of flavor and zest! Our May Chef of the Month’s recipe will test your skills and taste buds with his New Orleans inspired Jerk Chicken Platter and add some Creole spice into your kitchen.

Ingredients:

1 Whole chicken, broken down

1-1 ½ Cups marinade

1 Onion, diced

1 Thumb ginger, minced

7 Garlic cloves, minced, divided

Vegetable oil, as needed

1 ½ tsp Salt

1 ½ tsp Pepper

1 ½ tsp Allspice

1 ½ tsp Cloves

1 ½ tsp White pepper

1 Cup Long grain rice

1 Cup Black beans

1/3 cup Chopped scallions

1 cup Chicken stock

1 cup Coconut milk

3 Habanero peppers, divided

1 Plantain

Brown sugar, nutmeg, cinnamon – for dusting

1 Mango, diced

4 Sprigs of cilantro

1 Lime

½ tsp Cumin

Jerk Chicken Directions:

1. Season and marinade chicken pieces in Chef Will Staten’s Jerk Marinade, or use a pre-made spice rub and sauce (fresher is better for best results and flavors). Marinade overnight for best results.

2. Grill chicken until slightly charred, then finish in oven, or put chicken in roasting pan, and bake at 375 for 1 to 1 1/2 hrs, until juices run clear. Turn over twice during cooking process. When juices run clear, turn on broiler and char skin (about 5-7mins).

3. While chicken cooks, prepare rice & peas, Mango-Habanero salsa & fried plantains.

Rice & Peas Directions:

1. Saute 1 diced onion, 1 thumb of minced ginger & 5 minced garlic cloves in vegetable oil. Season with 1 1/2 tsp each salt, pepper, allspice, cloves, and white pepper.

2. Add 1 cup long grain rice and toast. Add 1 cup black beans and stir to mix.

3. Add 1/3 cup chopped scallions, then add 1 cup chicken stock & 1 cup coconut milk and bring to a boil.

4. Add 1 pierced Habanero to the pot and drop heat to low. Cover and cook for 15-18 minutes until rice is done.

5. Fluff and season more if needed.

Fried Plantains Directions:

1. Slice plantain(s) lengthwise and deep fry for 3 minutess until crispy and done.

2. Drain on paper towel and dust with brown sugar, nutmeg & cinnamon as desired.

Mango Habanero Salsa Directions:

1. Dice 1 mango, 2 Habaneros, 4 cilantro sprigs, 2 minced garlic, the juice & zest of 1 lime, and 1/2 tsp each cumin, salt & pepper.

2. Plate and garnish with sliced jalapenos (YES, it’s supposed to have a kick!)

Enjoy!

Connect with Our May Chef of the Month:

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Website: https://www.ragincajuncookin.com/

Instagram: @theblackbeltchef

Facebook: Ragin’ Cajun Cookin’

Twitter: @ragincajuncookn

 

Chef Patty’s Nutella Churros

Nutella Churros_croppedWhat could be better than fried dough covered in sugar? Fried dough stuffed with Nutella! Chef Patty Francis of Luna Sweets has shared her mouth-watering Nutella Churro recipe with us to try for ourselves. Don’t waste any time- get cooking!

Nutella Churros

 Ingredients:

1 C water

1/2 C unsalted butter

1/4 tsp salt

1 C all-purpose flour

3 large eggs (beaten)

canola oil (for frying)

1/4 sugar

Directions:

1. Boil water, salt and butter over high heat in a saucepan.

2. Stir in flour using a wooden spoon. Lower heat to low and stir until a ball of dough is formed (about 1 minute).

3. Remove from heat, keep stirring and add eggs gradually to mixture.

4. Insert dough in a piping bag and pipe dough with a big tip.

5. Fry in Med-High heat oil (once the oil reaches 360 degrees F).

6. Sprinkle hot churros with sugar.

7. Fill the inside by piping Nutella once the churros have cooled.

Dig in and enjoy!

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Website: http://www.lunasweets.com

Instagram: @luna_sweets_

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Twitter: @Luna_sweets_

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Chef Simone’s Very Berry Strawberry Cake

There’s no problem a cake can’t solve! Summer is well on its way, and you can get a head-start on recipes with a Summer twist with Chef Simone’s Very Berry Strawberry Cake. Simone Bridges - Very Berry Strawberry CakeTry out her recipe below!

Very Berry Strawberry Cake

Ingredients:

2 cups granulated Pure Cane sugar

1 cup softened room temperature butter

1 (3 ounce) dry strawberry Jell-O

4 eggs (room temperature)

2 ½ teaspoons baking powder

1 ½ cup sifted Gold Medal all-purpose flour

1 cup milk (room temperature)

½ cup fresh, sweet strawberry puree

1 tablespoon vanilla extract

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Lightly grease and flour two 9 inch cake pans.

3. Using a bowl, mix together the sugar, butter, and dry strawberry Jell-O until it’s light and fluffy.

4. Add in eggs, one at a time and mix it well after each one.

5. Using another bowl, mix the flour and baking powder together.

6. Add the flour and baking soda mix into the batter while alternating with the milk. Then, blend in the vanilla extract and sweet strawberry puree.

7. Divide the batter evenly when pouring it in the two cake pans.

8. Bake for about 30 minutes in the preheated oven.

9. Keep the cakes in their pans and allow them to cool, over a wire rack for at least 10 minutes, before tapping out to cool completely.

10. Add desired frosting, fresh strawberries, and ENJOY!

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