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Wednesday’s ” In the kitchen with Chef Andrew,” 5:30pm
I will talk Gulf Coast cooking with recipes and cooking techniques to make every meal a memorable one. Join me with your culinary questions, concerns and ideas. I plan to start a recipe contest, recipe of the month, which will be posted here on my blog and my website, have local guest and take your ideas for future show.
Join me every Wednesday at 5:30 pm for “In the kitchen with Chef Andrew”. Look for the weekly recipe and much more!
JANUARY 24TH, 2007 ” SUPER BOWL” Party recipes to follow. Enjoy!
Chicken Dip
INGREDIENTS:
1 (8 ounce) package cream cheese
1/2 cup blue cheese salad dressing
1/2 cup hot sauce or your favorite flavored hot sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cups shredded cooked chicken
DIRECTIONS:
1. Heat oven to 350°F. Place cream cheese into deep dish 9-inch pie plate. Microwave 1 minute to soften. Whisk in salad dressing, Buffalo Wing Sauce and cheese until smooth. Stir in chicken.
2. Bake 20 minutes or until mixture is heated through. Stir well. Garnish as desired. Serve with crackers or cut up vegetables. Microwave Directions: Prepare as above. Microwave, uncovered, on HIGH 5 minutes until hot, stirring halfway through cooking.
Chef Note: For a party buffet table, keep this dip hot in a small crock pot or fondue pot.
Chef’s Spicy Beer
INGREDIENTS:
2 wedges fresh lime
Coarse salt
Ice cubes
2 dashes Cayenne Pepper Sauce
2 dashes Worcestershire Sauce
1 dash soy sauce
12 ounce can beer
DIRECTIONS:
1. Rub the rim of a tall glass with 1 wedge of lime. Dip edge of glass into coarse salt. Fill glass with ice cubes.
2. Squeeze lime wedge over ice and splash Hot Sauce, Worcestershire and soy sauce into glass. Pour beer into glass and stir. Serve at once.
Spicy Fondue Dip
INGREDIENTS:
1 package (1.8-ounces) white sauce mix
2 cups beer or non-alcoholic malt beverage
1 clove garlic, minced
1 package (16-ounces) pasteurized process cheese spread, cubed
3 tablespoons hot sauce (your favorite flavor)
1 loaf French or Italian bread, cubed Cubed cooked Chicken
DIRECTIONS:
1. Prepare white sauce mix in large saucepan according to package directions except substitute beer for milk and add garlic. Stir in cheese; cook, stirring constantly, until cheese melts and sauce is smooth. Stir in buffalo wing sauce.
2. Transfer sauce to fondue pot or a heated chafing dish. Serve warm with bread cubes or cubed cooked chicken.
Nachos
INGREDIENTS:
2 cups diced cooked chicken or turkey
1/2 cup Hot sauce
1 (10 ounce) bag tortilla chips
2 cups shredded Cheddar or Jack cheese
Blue cheese or ranch salad dressing
Sour cream
DIRECTIONS:
1. Toss chicken with hot sauce.
2. Layer chicken mixture with chips and cheese in baking dish or on pizza pan.
3. Bake at 350°F for 5 minutes until hot and cheese melts. Garnish as desired. Serve with blue cheese dressing, sour cream and additional hot sauce.
Chef’s Note: You may substitute 1/3 cup Cayenne Pepper Sauce mixed with 3 Tbsp. melted butter.
Variations: Add 1/2 cup of the following to nachos along with chicken: chopped bell peppers, sliced green onion, sliced black peppers or diced jalapeno peppers. For a change of pace, substitute 2 cups diced shrimp.
Bean dip
INGREDIENTS:
1 can (16 ounces) refried beans
1 package (8 ounces) pasteurized process cheese, cubed
1/3 cup hot sauce
1/2 cup mild chunky salsa
Tortilla chips
Vegetable dippers
DIRECTIONS:
1. Combine beans, cheese, buffalo wing sauce and salsa in large saucepan. Cook and stir over medium heat 5 minutes or until cheese melts and mixture is well blended.
2. Serve with tortilla chips or vegetable crudites.
Grilled Chicken Quesada’s
INGREDIENTS:
2 cups finely diced cooked chicken
1/2 cup hot sauce (or flavored hot sauce)
2 cups shredded Monterey Jack cheese
8 (8 inch) flour tortillas
Blue cheese salad dressing
DIRECTIONS:
1. Toss chicken with hot sauce in bowl.
2. Layer chicken mixture and cheese on 4 tortillas, dividing evenly. Top each with second tortilla.
3. Cook about 3 to 5 minutes on an electric grill pan or barbecue grill until toasted and cheese melts. Cut into quarters to serve. Serve with blue cheese salad dressing and additional Buffalo Wing Sauce. Chef’s Note: You may substitute 1/3 cup of your favorite flavored hot sauce mixed with 3 Tbsp. melted butter
Chicken Ranch Dip
INGREDIENTS:
1 (8 ounce) package cream cheese
1/2 cup ranch salad dressing
1/2 cup hot sauce (or your favorite flavored hot sauce)
2 cups shredded cooked chicken
1/2 cup shredded Monterey Jack cheese
1/2 cup diced celery
1/4 cup sliced almonds (optional)
DIRECTIONS:
1. Heat oven to 350°F. Place cream cheese into 9-inch pie plate. Microwave 1 minute to soften. Whisk in salad dressing and buffalo wing sauce until smooth. Stir in chicken, cheese and celery. Sprinkle with almonds.
2. Bake 20 minutes or until mixture is heated through and almonds are golden. Serve with crackers or cut up vegetables. Microwave Directions: Prepare as above except do not top with almonds. Microwave, uncovered, on HIGH 5 minutes until hot, stirring halfway through cooking. Top with almonds just before serving.
Chicken Wraps
INGREDIENTS:
2/3 cup Hot Sauce or Cayenne Pepper Sauce
4 boneless skinless chicken breast halves
1/4 cup blue cheese salad dressing
1 cup shredded Monterey Jack cheese
1 cup shredded lettuce
4 (10-inch) flour tortillas, heated
DIRECTIONS:
1. Pour 1/3 cup hot sauce over chicken in resealable plastic food storage bag. Seal bag; toss to coat evenly. Marinate in refrigerator 30 minutes or overnight.
2. Broil or grill chicken 10 to 15 minutes or until no longer pink in center. Slice chicken into long thin strips. Toss chicken with remaining 1/3 cup sauce and blue cheese dressing.
3. Arrange chicken, lettuce and cheese down center of tortillas, dividing evenly. Fold bottom third of each tortilla over filling; fold sides towards center. Tightly roll up to secure filling. Cut in half to serve. Appetizer Tip: Cut wraps into 2-inch pieces and secure with toothpicks.
Shrimp Dip
INGREDIENTS:
2 (8 ounce) packages light cream cheese, softened
1/4 cup hot sauce
2 teaspoons Old Bay® Seasoning spice blend
8 ounces cooked shrimp, finely chopped (or salad shrimp)
2 tablespoons minced green onion
DIRECTIONS:
1. Beat cream cheese, buffalo wing sauce and spice blend until smooth and creamy. Stir in shrimp and onion. Spoon into serving bowl.
2. Cover and chill in refrigerator about 30 minutes. Serve with crackers or cut-up vegetables.
Chicken Brussetta
INGREDIENTS:
Olive oil
2 teaspoons minced garlic
2 cups diced cooked chicken
1 cup diced ripe plum tomatoes or canned tomatoes, drained
1 cup canned black beans, drained and rinsed
1/3 cup
1 long thin loaf Italian or French bread, cut into 1/2-inch slices
DIRECTIONS:
1. Heat 1 Tbsp. oil in medium skillet. Sauté garlic about 1 minute. Stir in chicken, tomatoes, beans and hot sauce. Cook 2 minutes until heated through.
2. Lightly brush bread slices with additional olive oil. Broil until lightly toasted.
3. Spoon chicken mixture over bread slices, dividing evenly. Garnish as desired. Chef’s Note: This filling is great in tacos or wraps.
Shrimp Skewers
INGREDIENTS:
1 pound jumbo shrimp, peeled and deveined
2 cups cut-up vegetables such as zucchini, bell peppers, mushrooms, onions
3/4 cup Thai Garlic Essence, The Chef Selz Collection
DIRECTIONS:
1. Alternately arrange shrimp and vegetables on skewers. Place in large baking dish.
2. Pour 1/3 cup Thai Garlic Essence over kabobs and turn to coat.
3. Broil or grill kabobs 5 to 7 minutes until shrimp turn pink and vegetables are tender, basting with remaining sauce.
Buffalo wings INGREDIENTS:
2 1/2 pounds chicken wings, split and tips discarded
3/4 cup Hot Sauce (or your favorite flavored sauce)
DIRECTIONS:
1. Bake wings 45 minutes at 425°F until fully cooked and crispy, turning halfway.
2. Toss wings in hot sauce. Chef’s Note: You may substitute 1/2 cup hot sauce mixed with 1/3 cup melted butter for the Buffalo Wing Sauce.
*Alternate Cooking Directions:
Deep-fry at 400°F for 12 minutes.
Broil 6-inches from heat 15 to 20 minutes, turning once.
Grill over medium heat 30 to 40 minutes, turning often.
Spicy Chicken Tenders
INGREDIENTS:
1 (28 oz.) pkg. frozen breaded chicken tenders (about 16 pieces)
3/4 cup Thai BBQ Sauce or Thai Citrus Dressing & Marinade, The Chef Selz Collection
DIRECTIONS:
1. Bake chicken tenders according to package directions until hot.
2. Toss tenders with Thai BBQ Sauce. Serve immediately.
Chef’s Thai BBQ Chili
Ingredients:
1-1/2 pounds Ground beef, chicken — or
Turkey
1 Bottle Thai BBQ Sauce, The Chef’s Collection
1 tablespoon Chili powder
1 tablespoon Curry powder
3 Diced tomatos
4 cups Cooked kidney beans or
Pinto beans
1 Chopped onion
1 Bunch sliced green onions
1-1/2 cups Grated natural sharp
Cheese — or mild cheddar
Cheese
Instructions:
1. In a frying pan,
2. Saute meat until lightly browned. Pour off drippings.
3. Add Thai BBQ Sauce, chili, and curry powder; simmer 5 minutes.
4. Add tomatoes and beans; heat through. Stir in onions.
5. Ladle into serving bowls and sprinkle on cheese
Chef’s Andrew Pulled Port Sandwiches
INGREDIENTS:
pork shoulder roast, about 4 pounds
2 medium onions, thinly sliced
2 carrots cut into large dice
2 celery stalks cut into large dice
1 1/2 cups water
1 bottle (16 ounces) barbecue sauce, or Chef’s Thai BBQ Sauce
1 cup chopped onion
PREPARATION:
- Place half of the thinly sliced onions in bottom of slow cooker;
- Add pork and water, along with remaining onion slices, carrots & celery.
- Cover and cook on LOW for 8 to 10 hours or 4 to 5 hours on HIGH heat setting.
- Drain liquid from slow cooker; place meat back in cooker.
- Add barbecue sauce and chopped onion. Cover and cook on LOW for 4 to 6 hours longer. Stir occasionally. Serve with warm split buns.
Serves 8 to 10.
Recipes using Flexseed:
Chicken Noodle Soup
For many of us, chicken soup is the ultimate comfort food. Served before the entree at dinner or as a companion course with a sandwich at lunch, there’s nothing better. And what a great way to use the leftovers from last night’s roast chicken!
6 cups reduced sodium chicken broth 1 cup cubed cooked chicken meat
1 rib celery, trimmed and diced
1/4 cup diced onion
1 cup Barilla Plus Penne noodles or your favorite pasta Pepper to taste
Fresh chopped parsley for garnish
1/4 cup toasted flaxseed
Method
1. In a stockpot, combine broth, chicken, celery, and onion. Bring to a full rolling boil.
2. Add noodles. Cook uncovered until tender, about 10 minutes after water returns to a boil.
3. In the final few minutes of cooking, add black pepper as desired.
4. Ladle out into individual bowls, garnished with a sprinkling of chopped parsley and toasted flaxseed.
5. Toast whole flaxseed in a small flat pan, with a long handle. Cover securely. Hold pan over high heat, shaking vigorously to keep the seeds from burning. You will hear the flaxseed start to pop. As soon as the popping stops, remove the pan from the heat and remove the cover. It only takes a few minutes.
Preparation time: 15 minutes Baking time: 15 minutes Yield: 8 cups
Oven Baked Fried Chicken
4 boneless, skinless chicken breasts
1/2 cup bread crumbs
1/2 cup ground flax seed
1/4 tsp garlic powder
1/2 tsp black pepper 1 tablespoon parsley 1 tablespoon parmesan cheese
1/4 tsp Italian seasoning to taste
Method
1.
Wash and pat dry chicken.
2. Dip chicken in Canola or olive oil
3. To make a flax breading, combine the bread crumbs, flax seed, garlic powder, black pepper, paarsley, parmesan cheese, and Italian seasoning in a plastic bag, seal and shake to blend.
4. Coat chicken in the flax breading.
5. Place breaded chicken breasts on a baking sheet and bake, uncovered, in a 375-degree oven for about 25 minutes, or until chicken is done and a golden brown.
Baking time: 25 minutes
Chocolate Chip Cookies
1 cup shortening
1 cup brown sugar
1/2 cup granulated sugar 1 tsp vanilla
2 eggs beaten
2 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 1 cup chocolate chips
1/4 cup ground flaxseed
Method
1. Preheat oven to 350 degrees
2. In a large bowl, cream shortening and sugars.
3. Add vanilla and beaten eggs.
4. In a separate bowl, combine flour, baking soda, chocolate chips and ground flax. Add to creamed mixture.
5. Drop by teaspoonful onto a cookie sheet, leaving 2 inches between cookies.
6. Bake 10 to 12 minutes, until golden.
7. Remove from sheet and cool. Yield: 48 cookies
