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Chef Kryssie’s Chicken Adobo Recipe

Chef Kryssie’s delicious Chicken Adobo recipe consists of a savory blend of fresh ingredients and a delectable aroma. Channel our March Chef of the month by following her impressive recipe below!



Chicken Ingredients

  • 1 Chicken thigh, boneless, skin/on
  • ¼ Cup white vinegar
  • 2 TBSP soy sauce
  • 1 TBSP chopped garlic
  • 1 TBSP ground black pepper

Adobo Sauce Ingredients

  • 1 Cup white vinegar
  • 1/4 Cup soy sauce
  • 1 Whole garlic bulb, smashed and peeled
  • 2 Teaspoons kosher salt
  • 1 Teaspoon coarsely ground pepper
  • 1 Bay leaf
  • 1 Cup water
  • Cornstarch slurry (2 parts water, 1 part cornstarch)

Coconut Carrot Puree Ingredients

  • 1 Peeled carrot, medium diced
  • 1 Small onion, chopped
  • 3 Cups Coconut milk
  • Salt to taste
  • Fish sauce – to taste

Braised Collard Greens Ingredients

  • 2 Strips bacon, cut into small lardons
  • 1/8 Teaspoon red pepper flakes
  • 2 Cloves garlic, sliced
  • Juice and zest of 1 lemon
  • 1 Large bunch collard greens, stemmed and sliced into 1-inch strips
  • 1/2 Cup chicken stock
  • Salt and freshly ground black pepper


Chicken Directions

  1. Preheat oven to 350F
  2. Marinade chicken for 1-2 hours
  3. Using a large muffin pan, form the chicken with the skin side up into the muffin pan. It should look like a ball.
  4. Roast chicken for 10-20 minutes or until cooked through.

Adobo Sauce Directions

  1. Mix all ingredients in a sauce pot. Simmer until reduced and thick. Set aside.
  2. Strain sauce
  3. Add cornstarch slurry to desired thickness.

Coconut Carrot Puree Directions

  1. Simmer carrots, onion and coconut milk until tender.
  2. Drain and reserve cooking liquid.
  3. Blend in Vitamix until smooth – you can pour reserved cooking liquid as needed.
  4. Season with fish sauce and salt to taste.

Braised Collard Greens Directions

  1. Cook the bacon in a deep saute pan on medium-high heat until crisp, then set aside, leaving the fat in the pan.
  2. Add the red pepper flakes, garlic and lemon zest, and saute until fragrant.
  3. Add the collard greens and cook until they begin to wilt.
  4. Add the chicken stock and 1/2 c water and cover, lowering the heat to a simmer.
  5. Let cook until the greens are tender, 30 to 40 minutes. Uncover, add back the bacon, raise the heat to medium-high, and reduce the liquid by one-quarter, 1 to 2 minutes.
  6. Add the lemon juice, and season with salt and pepper.

Final Directions

  1. Place coconut carrot puree on bottom of plate
  2. Lay braised collard greens and place chicken on top.
  3. Pour glaze over and garnish with baby pea shoots.


Connect with our March 2020 Chef of the Month

Instagram: @chefkryssie.eats

Website: Kitchen 1726

Chef Morghan’s Vegan Waffle Recipe

Vegan Waffles 2.jpg

Whether you are vegan or not, Chef Morghan has shared a delicious waffle recipe perfect for any breakfast! A delicious waffle can be topped with anything you may like – try fresh berries or whipped cream if you desire. Get her recipe below for a breakfast treat not to be missed!


1 cup whole-wheat flour

3/4 TBS baking powder

3 TBS of sugar

1 tsp salt

1 tsp cinnamon

1 cup nut milk

1 TBS vanilla

2 1/2 TBS vegetable or canola oil


1. Heat & spray waffle iron as instructed.

2. Sift together flour, baking powder, sugar, salt, and cinnamon in a bowl.

3. In a separate bowl combine nut milk, vanilla and oil.

4. Add dry ingredients to the wet and mix together. Make sure to not over mix.

5. Scoop about 1/3 -1/2 cup of batter onto waffle iron (depending on how big it is). Let waffle cook as instructed on waffle iron

6. Plate and serve.

Connect with our October Chef of the Month:

Instagram: @chefmorghan

Facebook: Morghan Medlock



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!


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


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


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:

Shop Her Look!


Instagram: @youbetchacupcake

Facebook: You Betcha Cupcake

Twitter: @YouBetchaCupcak

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!


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)


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.


Connect with Our May Chef of the Month:

Shop His Look! 


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.


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!)


Connect with Our May Chef of the Month:

Shop His Look! 


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


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


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!

Shop her look!


Instagram: @luna_sweets_

Facebook: Luna Sweets

Twitter: @Luna_sweets_

Youtube: Luna Sweets

Chef Simone’s Malva Pudding Cake Recipe

Our April Chef of the Month has shared some of her signature recipes with us! Chef Simone’s Malva Pudding Cake is full of rich flavor and is a great treat to satisfy your sweet tooth! Read below for her decadent recipe.

Simone Bridges - Malva Pudding

Malva Pudding Cake

Pudding Cake Ingredients:

2 large eggs

6 ½ oz. of granulated sugar

5 oz. of all-purpose flour

1 tbsp. of apricot jam or jelly

1 tsp. of baking soda

½ tsp. of salt

1 tbsp. of room temperature butter

1/3 cup of whole milk

1 tsp. of vinegar

Sauce Ingredients:

¾ cup of heavy cream

3-5 oz. of granulated sugar

3 ½ oz. of butter

2 tsp. of pure vanilla extract

1/3 cup of hot water


1) Preheat the oven to 350 degrees F.

2) Smear oil around the inside of an oven pan.

3) Use an electric blender to whip together the eggs and sugar.

4) When the eggs and sugar are mixed altogether, add the apricot jam. Mix all the ingredients together.

5) Melt the butter.

6) Add the melted butter and vinegar to the mixture with the electric beater.

7) Using a separate mixing bowl, whisk together the baking soda, flour, and salt.

8) Add the mixed dry ingredients to the wet ingredients in the electric beater.

9) Add the milk to the electric beater.

10) Pour the mixture from the electric beater to the oven pan. Bake until the pudding is a nice brown color, and has risen to a good height (about thirty minutes).

11) Use a separate mixing bowl to make the sauce.  Mix the heavy whipping cream, butter, sugar, hot water, and vanilla extract together.

12) When pudding is cooked thoroughly, pour the sauce mixture over the pudding.

13) Let the Malva Pudding rest for five to ten minutes, before serving.

See more from Our April Chef of the Month:

Shop her look!


Instagram: @goddessfoodjax

Facebook: Goddess Food Factory

Twitter: @goddessfoodjax

Youtube: Goddess Food Factory


March 2018 Chef of the Month Patty Francis

We are excited to introduce Chef Patty Francis as our March 2018 Chef of the Month! Chef Patty has a passion for creativity. She loves to express her creative side through many avenues, and we are lucky that baking is one of them! Read more below about Chef Patty and her love of baking.

  1. Where were you born?

I was born in Santo Domingo, Dominican Republic. I moved to the States when I was 13 years old. I’ve lived in Lynn, MA practically my whole life as this has been my adopted home for over 20 years.

  1. Where do you work and where are you based?

I am the proud owner and cake artist of Luna Sweets in Lynn, MA.

  1. What is your favorite kitchen tool in creating your masterpieces/dishes?

My favorite kitchen tools are any that provide precision; measuring cups, spoons, scale, etc. I’m such a perfectionist and you need to be when you’re a baker, the wrong measurement can ruin a recipe in no time.

  1. What advice would you offer for aspiring chefs?

Believe in yourself. I still find myself doubting my skills and looking for approval sometimes. Confidence is the most important thing to have in the kitchen. It frees you up and lets you be the best you can be.

  1. What is one culinary tip every chef should know and perfect?

Know your temperatures. Whether it is food safety temperatures, sugar stages, etc. cooking temperatures are so important. They are the difference between a successful dish and a cooking/baking fail.

  1. What features are important to you when selecting your chef outfit?

A chef outfit needs to be comfortable. I move about a lot in the kitchen, I don’t like feeling restrained, to warm or too cold. It needs to feel like second skin so I’m focused on what I’m doing, not on what I’m wearing.

  1. What is your favorite ingredient to work with?

My favorite ingredient to work with are eggs, they are so versatile. Eggs are in everything from cake, custard, meringue or savory dishes like quiche, Spanish tortilla, etc. Eggs make everything better and did I mentioned that breakfast is my favorite meal? I can have breakfast anytime and eggs are a quintessential part of it.

8. What is your favorite City to dine out in?

My favorite city to dine out is definitely Santo Domingo. There’s so much variety, especially if you are like me and love Dominican food.  I love to eat Chimis (a Dominican version of a burger) from a food truck, or have fried fish and Yaniqueques at the beach, or go to Jalao Restaurant for live music and great ambiance. There’s so much to eat and so little time when I visit my country.

9. What is the Best Dish you have ever made?

The best dish I’ve ever made is strawberry shortcake cake from Luna Sweets. It’s my favorite cake on the menu. It’s very light, has tons of fresh strawberries which is one of my favorite fruits. It’s made with sponge cake, filled with whipped cream and chopped strawberries and frosted with strawberry meringue buttercream. It’s so delicious, I almost ate a 8 inch cake by myself.

10. What is the place you eat most often on your days off?

When I eat out on my days off, I usually eat Mexican food. Mostly, because I love having chips and salsa with a tall glass of Margarita. It’s my guilty pleasure that I indulge in whenever I possibly can. Nothing like fried food and alcohol to help you get the edge off.

11. What is currently on your DVR or Netflix queue?

I’m currently watching all the Marvel Studios series on Netflix while waiting on my favorite shows to return. I just finished watching Daredevil and The Punisher, but I cannot wait until the new seasons of Game of Thrones, Stranger Things, and The Americans come back.

Connect with Our March Chef of the Month:


Instagram: @luna_sweets_

Facebook: Luna Sweets

Twitter: @Luna_sweets_

Youtube: Luna Sweets

February 2018 Chef of the Month Amy Irizarry

Meet Chef Amy Irizarry, we’re happy to introduce her as our February 2018 Chef of the Month! Chef Amy is the Executive Pastry Chef at Bite Bakery and Café in Downtown Utica, NY. Read more below about Chef Amy Irizarry and her love of cooking.

  1. Where were you born?

I was born in Utica, New York.

  1. Where do you work and where are you based?

I am the Executive Pastry Chef at Bite Bakery and Café in the historic Franklin Square of Downtown Utica, NY

  1. What is your favorite kitchen tool to use while creating your masterpieces/dishes?

My favorite kitchen tool would be my commercial grade KitchenAid mixer. It is the perfect size for small to medium batches of just about everything from macarons to bagel dough. My Thermoworks Thermopop digital thermometer is a close second. Baking is a science, and temperature is extremely important. Thermoworks has made a thermometer that is easy to use and accurate.

  1. What is your sharpest sense out of all the 5 senses?

My sharpest sense would have to be my sight. I am obsessed with final touches and miniscule details. I love putting desserts together and making all the garnishes flow just right.

  1. What advice would you offer for aspiring chefs?

If you’re an aspiring chef, I would like to offer this piece of advice: work hard. This is a crazy industry. You will work holidays, weekends, and in less than favorable temperatures. If you can work hard through all of that, you will be successful.

  1. What is one culinary tip every chef should know and perfect?

I think every chef should know and perfect the ability to understand what your customers want. Sometimes I want to put all these crazy flavors together and I have to stop and think about what my customers actually want. Over the years, I’ve struggled with finding a balance of being able to turn some of my ideas into a product that my customers will love. Having that ability is what makes you an amazing chef.

  1. What does good food mean to you?

Good food to me means happiness. Whether it’s an amazing dining experience at the best restaurant in the city, or Taco Bell after a 16-hour shift because it’s the only place open on your way home. That happiness you get from eating something you think is good is what every chef sets out to recreate.

  1. What features are important to you when selecting a Chef Coat? 

I believe the most important feature in a chef coat is the pockets. I always look for coats that have a lot of space in the arm pocket. As a pastry chef, I need a pocket that can hold more than just pens. The pocket must be big enough for pens, thermometers, mini offsets, and the occasional paring knife or pastry brush.

  1. Favorite ingredient to work with?

My favorite ingredient to work with is chocolate. From baking to tempering – it is by far the most versatile and challenging ingredient to work with. Chocolate is more than just a cupcake flavor. It can be a massive showpiece you’ve worked on for months, or it can be molded into the perfect bonbon. The possibilities are endless.

  1. Favorite City to dine out in?

My favorite city to dine out in is actually the city I work and live in; Utica, New York. Some of my favorites restaurants here are The Tailor and the Cook, Mötus, and The Local Farm to Table.

  1. Best Dish you have ever made?

One of the best desserts I have ever made was a Valentine’s special a few years ago while working at the Turning Stone Resort and Casino, for a restaurant called TS Steakhouse. The dessert consisted of layers of champagne bavaroise and strawberry curd over a chiffon base filled with a blood orange and champagne insert that sauced the plate when you cut into it. I made the insert using a technique called Spherification, where you create a chemical reaction by adding calcium lactate to the blood orange sauce and freezing it in small half sphere molds, then putting the frozen spheres into a sodium alginate bath which creates a thin skin around the insert while the center stays completely liquid.

  1. Who would you most like to cook for?

The person I would most love to bake for is Chef Dalia Jurgensen. I read her book in 2012 when I was a few years into my career and questioning why I was working in this industry. Her book solidified in me that crazy love for whatever being a Chef means. She is an amazingly talented Pastry Chef and instructor who inspired me to stay focused and work hard instead of walking away from the industry that I love so much. I would love to be able to sit down and swap kitchen stories and learn a t

hing or two from one of the greats.

  1. What made you decide to become a chef?

My parents inadvertently made me want to become a Chef. I’ve always loved art, drawing and painting. I wanted to go to school for art, but my parents were worried I would end up being a starving artist and told me how much I would struggle in an oversaturated field of work. I’ve loved all things food since I can remember, and I figured the closest thing to a career in art I could really succeed in was Pastry Art, so I ended up going to culinary school. It was by far the best decision I have ever made.

Connect with Our February Chef of the Month:

Instagram: @pastrykhaleesi

Chef John’s Beet Pasta

Beet pasta.jpgThis week, we’re thrilled to share a unique pasta recipe from our January Chef of the Month John Charles. Chef John Charles specializes in all aspects of Italian food. For a fun twist and color to homemade pasta, try this week’s featured recipe, Beet Pasta. Don’t forget to shop John Charles favorite chef coat here.


Beet Pasta Ingredients:

4 cups “OO” flour

1 large beet, roasted

4 large eggs

5 large egg yolks


2 tablespoons olive oil


Preheat oven to 400 degrees

Clean the beet well and dry. Rub the beet with olive oil, and then salt. Roast the beet in the oven for 1 hour. Let cool, and remove skin. Puree the beet in a high-speed blender.

Make a mound on the table with the flour and make a well in the center. Beat the eggs, egg yolks and beet in a bowl and add to the well. Add the 2 tablespoons of oil to the egg mixture, and salt to the whole mound. Using a fork start taking a little flour at a time from the inner well and add it into the egg mixture, stirring to incorporate. Continue doing this until the mixture starts to form a dough. Using your hands brings everything together and knead the dough until smooth. This will take about 10-12 minutes. Once the dough is smooth, wrap in plastic wrap tightly and let rest for at least 30 minutes. Once rested you are now ready to use the dough to make any pasta of your choice.

Connect with Our January Chef of the Month:


Instagram: @chef_john_charles

Facebook: Chef John Charles

Twitter: @chef_john_charl

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