"Recipes from the Chef's Kitchen"

Show 934

 Certified Personal Chefs Shirley Scrafford Rd and Jade Menio
Shirley Scrafford is 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
703-209-3919
info@mychefshirley.com
Website: www.mychefshirley.com

 
Jade Menio prepared these recipes.

 Chicken with Roasted
Vegetable Orzo
Ingredients:
(Serves 4)
1)   1 small Eggplant - peeled and 1-inch diced.
2)   1 Red Bell Pepper - 1-inch diced
3)   1 Yellow Bell Pepper - 1-inch diced
4)   1 Red Onion - peeled and 1-inch diced
5)   2 cloves Garlic - minced
6)   1/8 cup Extra Virgin Olive Oil
7)   1 1/2 tsp. Kosher Salt
8)   1/2 tsp. freshly ground Black Pepper
9)   1/2 lb Orzo
10) 3 Chicken Cutlets
11) 1 tbs. Olive Oil
12) Salt and Pepper
13) Dressing (see recipe below)
14) Garnish
       a) 4 Scallions - minced (white and green parts)
       b) 1/4 lb. Feta Cheese - 1/2-inch diced (not crumbled)
       c) 15 fresh Basil Leaves - cut into julienne

Preparation:
1)   Preheat the oven to 425 degrees f.
2)   Toss the eggplant, bell peppers, onion and garlic with the olive oil, salt and
       pepper on a large sheet pan.  Roast for 40 minutes, until browned, turning over
       once with a spatula.
3)   Meanwhile, cook the orzo in boiling salt water for 7 to 9 minutes, until tender.
       Drain and transfer to a large serving bowl.
4)   Add the roasted vegetables to the pasta, scraping all the liquid and seasonings
       from the roasting pan into the pasta bowl.
5)   Pour in the dressing to the pasta and vegetables.  Let cool to room temperature.
6)   Add the garnish.
7)   Meanwhile, heat a large skillet to medium-high and add the olive oil.  Sprinkle
       the chicken with salt and pepper and add to the hot skillet.  Cool 3 to 4 minutes
       on each side.
7)   Adjust the seasonings to your liking and serve at room temperature with the
       chicken cutlets on top.  Enjoy!

The Dressing
Ingredients:
1)   1/4 cup fresh Lemon Juice
2)   1/8 cup Extra Virgin Olive Oil
3)   1 tsp. Kosher Salt
4)   1/2 tsp. freshly ground Black Pepper

Preparation:
1)   Combine the dressing ingredients.

Note:
1)   Instead of orzo, you could use quinoa or another fun shaped pasta.
2)   Substitute steak or shrimp instead of chicken.


Light Butternut Squash
Cheese Fondue
Ingredients:
(Serves 4 to 6)
1)   3 cups Butternut Squash - cubed
2)   1 1/2 cups Chicken Broth
3)   1 1/2 cups Skim Milk
4)   2 cloves Garlic - whole peeled
5)   2 tbs. fat-free Greek Yogurt
6)   1 tsp. Kosher Salt
7)   1/2 tsp. Black Pepper
8)   5 oz. Gruyere Cheese - shredded (1 1/2 cup)
9)   4 oz. grated Pecorino Romano Cheese - finely grated (1 cup)
10) 1 oz. Parmesan-Reggiano Cheese - finely grated (1/4 cup)
11) 2 tbs. chopped Parsley
Preparation:
1)   In a medium saucepan, combine the squash, broth, milk and garlic.
       Bring to a boil over medium-high heat.  Reduce the heat to medium
       and simmer until squash is tender when pieced with a fork, about
       25 minutes.  Remove from the heat and add salt, pepper and greek
       yogurt.
2)   With an immersion blende or food precessor, blend until smooth. 
       Stir in the Gruyere, Pecorino Romano and 2 tablespoons of the
       Parmigiano-Reggiano.  Stir with a spatula until combined.
3)   Spread the mixture evenly into a serving dish or fondue pot.  Sprinkle
       with parsley, and serve immediately with your favorite dippers.

Note:
1)   Use this sauce for a healthier Macaroni and Cheese.


  Pear Tart with Honey
Ingredients:
(Serves 4)
1)   Puff Pastry - thawed and refrigerated
2)   3 Pears - thinly sliced
3)   1/4 tsp. Cinnamon
4)   1/4 tsp. Nutmeg
5)   1 seed from Vanilla Extract plus a tsp. of Vanilla Extract
6)   1 tbs. of Unsalted Butter
7)   Honey to drizzle on top
8)   Flour to work surface

Preparation:
1)   Preheat an oven to 400 degrees.
2)   Line a baking sheet with parchment paper.
3)   Lightly flour the work surface.  Then cut the puff pastry into 4 squares
       or your preferred shape.
4)   Toss together the pears, cinnamon and nutmeg.
5)   Layer the pears at an angle in the center of the pastry.
6)   In a small bowl combine the melted butter and vanilla together.  Brush
       the top of the pears and exposed edge of the puff pastry.
7)   Bake for 15 minutes or until edges are slightly brown.
8)   Remove from the oven and allow to cool for 5 minutes.
9)   Drizzle with your favorite honey and enjoy.

Note:
1)   Instead of pears, you can use your favorite fall apples or even combine
       the two.



 Good Eating!!!