"Recipes from the Chef's Kitchen"

Show 909

Shirley Scrafford RD - Certified Personal Chef
President- My Chef Shirley LLC
President - Capital Chefs Chapter of US Personal Chefs Association
President-Elect - Northern Virginia Academy of Nutrition and Dietetics
Member - Women Chefs and Restauranteurs


Website: www.mychefshirley.com

Shirley Scrafford

 Chicken Roulade with Prosciutto,
Peppers & Spinach
(On top of the Orzo Dish Highlighted Below)

(Serves 4)
1)   4 Six ounce boneless skinless Chicken Breast halves
2)   ½ teaspoon Salt
3)   ½ teaspoon freshly ground Pepper
4)   4 Tablespoons light Garlic and Herb Cheese (Boursin or Alouette, Light versions)
5)   2 ounces Prosciutto - chopped
6)   1 cup Spinach Leaves, large stems removed
7)   ½ cup roasted Red Peppers (or ½ of a whole Roasted Pepper) - cut into strips
8)   2 teaspoons Extra Virgin Olive Oil
9)   2 Tablespoons dry White Wine
10) 2 Tablespoons Chicken Broth or Water

1)   Place each chicken breast half between 2 sheets of heavy-duty plastic wrap.
2)   Pound each piece to 1/4-inch thickness.
3)   Sprinkle both sides of chicken with salt and pepper.
Spread 1 tablespoon of cheese over each breast half.
6)   Divide prosciutto evenly over the cheese.
7)   Place 1/4th of the spinach leaves on each breast half; flatten with hand.
8)   Top with roasted pepper strips across the width of the breast.
9)   Roll up chicken, jelly-roll fashion, starting with narrow end.
10) Secure at 1-inch intervals with twine or silicone rubber bands. Set aside.
       Wash hands.
11) Heat remaining 2 teaspoons oil in a large nonstick skillet that has a lid over
       medium-high heat.
12) Place chicken in pan, and cook for about 6 minutes, browning on all sides.
13) Add wine and water.
14) Cover, reduce heat to medium-low, and cook for 6-10 minutes or until chicken
        is done.
15) Remove the chicken from pan, and let stand for 2 minutes.
16) Remove twine, and slice each roulade crosswise into 5 equal pieces.

Orzo with Spinach & Tomatoes
(Serves 6)
1)   1 pound fresh Spinach - thinly sliced into shreds
2)   1 pint Grape or Cherry Tomatoes - halved
3)   2 Lemons, zested, reserving Lemons for another use
4)   ½ cup dry Orzo - cooked per package directions to al dente
5)   1 Tablespoon Extra Virgin Olive Oil
6)   24 Basil leaves - thinly sliced
7)   Salt and Pepper to taste

1)   Pile shredded spinach into the bottom of a medium sized mixing bowl.
2)   Add tomatoes and lemon zest to the mixing bowl.
3)   Add hot cooked and drained orzo pasta to the mixing bowl.
4)   The heat of the pasta will wilt the spinach and warm the tomatoes at
       the bottom of the bowl and get the juices flowing. The heat of the pasta
       will also release the flavor and oils in the lemon zest.
5)   Drizzle 1 tablespoon extra-virgin olive oil over the pasta and toss to
       combine the veggies and orzo.
6)   Add basil and salt and pepper to taste.
7)   Combine and toss again to mix completely.

  Edamame Succotash

(Serves 8)
1)   ½ cup Leeks - cleaned and chopped (can substitute White Onion)
2)   2 tablespoons Canola Oil
3)   1 medium-size Orange Bell Pepper 0 seeded and diced
4)   1 medium-size Red Bell Pepper - seeded and diced
5)   1 medium-size Yellow Gell Pepper - seeded and diced
6)   1/2 cup Chicken Broth
7)   12 ounces frozen Sweet Corn
8)   1 (16-oz.) package frozen Edamame - thawed
9)   1 tablespoon Butter
10) 1 tablespoon chopped fresh Mint
11) Salt and Pepper to taste

1)   Sauté the leeks in hot oil in a large skillet over medium until tender,
       about 3-4 minutes.
2)   Add bell peppers and cook 5 more minutes or until tender.
3)   Stir in corn and chicken broth, and bring to a boil over medium-high heat.
4)   Reduce heat to low. Stir in edamame; cook 3 minutes.
5)   Stir in butter until melted.
6)   Remove from heat, and stir in mint and salt and pepper to taste.
7)   Serve immediately.  

 Mixed Green Salad with Cranberries, Goat Cheese
and Pecans (with Lemon Maple Vinaigrette)


(Serves 4)
1)   8 cups mixed Baby Greens or your favorite leafy blend
2)   ½ cup dried Cranberry (or chopped Cherries)
3)   ½ cup toasted Pecans (or Walnuts)
4)   1 ½ teaspoons Dijon Mustard
5)   2 Tablespoons fresh Lemon Juice
6)   1 Tablespoon real Maple Syrup
7)   2 ½ Tablespoons Extra Virgin Olive Oil
8)   ¼ teaspoon Salt
9)   Dash freshly ground Black Pepper
10) 3 ounces Goat Cheese - crumbled

1)   Combine greens, cranberries, and pecans in a large bowl.
2)   Whisk together the mustard, lemon juice, maple syrup, oil, salt and
       pepper in a small bowl.
3)   When ready to serve, toss greens mixture with dressing and sprinkle
       with goat cheese.

1)   For a different look,  cut the goat cheese into 4 slices and roll in the pecans
       that have been chopped and serve one slice on each salad.
2)   Can also add pear slices for a heartier salad.

Good Eating!!!