December 12, 2012 - Celebrity Chef Emily Ellyn

Holiday Turkey with Cranberry Sauce, Dressing and Smashed - Up Potatoes

Recipe courtesy of Emily Ellyn 

 ***All recipes are Florida Hospital Healthy 100 Approved***

 

Pressure-Cooked Southern Turkey Dinner

Makes about 3- 4 servings

Turkey

Ingredients:1 onion, quartered

1 quart low- fat/low-sodium chicken stock
1 turkey leg, skin removed and reserved
1 turkey breast, skin removed and reserved
2 sliced Portobello mushrooms
3 sprigs fresh rosemary
3 fresh sage leaves
1 tablespoon poultry seasoning

1 tablespoon Cajun seasoning
Coarse salt, freshly ground black pepper, to taste
Directions for the turkey:

1. In pressure cooker add all ingredients and seal lid. Cook over full heat to a full pressure (will hear hiss of pressure cooker when up to full pressure) for 40 minutes.
2. Release pressure and carefully remove lid. Remove turkey and cut up breast and remove meat from leg. Set aside.

 

Cranberry Sauce

Ingredients:

1 pound bag fresh cranberries

2 sweet apples (Honey Crisp or Gala), peeled and cored

1/2 cup cranberry juice
Zest and juice of 1 orange
1 tablespoon ground ginger

Directions for cranberry sauce:

In medium sauce pot bring all ingredients to a simmer over medium-low heat. Simmer until cranberries are fork tender. Set aside.

Smashed Potato Mash Up

Ingredients:

2 parsnips peeled, diced large

1 large sweet potato, peeled, diced large
10 red fingerling potatoes, diced large
1/3 cup low-fat sour cream

Coarse salt, freshly ground black pepper, to taste

Directions for Smashed Potato Mash Up:

1. Combine potatoes and parsnips in large sauce pot and fill with water to cover. 
2. Bring to a boil over high heat and cook until potatoes are fork tender. Drain potatoes. Then in medium mixing bowl add potatoes and sour cream. Smash and then season with salt and pepper to taste.

Dressing:

1 large red onion, diced small

3 carrots, peeled and diced small

1 parsnip, peeled and diced small

3 ribs celery, diced small

1/2 cup frozen corn

¼ cup dried cranberries or raisins
1 Portobello mushroom cap, diced small

Coarse salt, freshly ground black pepper, to taste
2 tablespoons poultry seasoning

1/4 cup low-fat/low-sodium chicken stock

5 slices Smart Carb Paleo Almond Bread, torn into pieces (sold at Chamberlain’s)

2 eggs + 2 egg whites, beaten

Smart Balance Cooking Spray

Directions for stuffing:

1. Preheat oven to 400˚F.
2. Heat a medium sauté pan over medium heat and spray pan with Smart Balance Cooking spray and then add onion and sauté until translucent.
3. Stir in carrots, parsnip, celery, corn, cranberries, and mushrooms and sauté until vegetables are tender. **Note: Add a splash of the stock or some water if vegetables are too dry. Season with salt and pepper.
4. Add poultry seasoning and stock and bring to a simmer. Add bread, remove from heat and let cool. Stir in eggs and transfer mixture to a rimmed baking sheet, spreading evenly.
5. Bake for 20 minutes. Remove from oven and set aside.

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Lunch and Learn LIVE! with Guest Chef Jason Schofield - November 2012

Turkey Taco with Cilantro Mint Cream and Leftover Slaw with Pea Soup

 Recipe courtesy of Jason Schofield of White Wolf Cafe

Taco Seasoning:

• 1 Tbl. dark chili powder
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. crushed red pepper flakes
• 1/4 tsp. dried oregano
• 1 Tbl. Spanish paprika
• 1 1/2 tsp. Toasted fresh ground cumin
• 1 tsp. Kosher sea salt
• 1 tsp. Fresh ground black
• 1 tsp. Toasted fresh ground coriander seed 

Preparation:

1. Using a spice grinder grind toasted cumin and toasted coriander.
2. In a small skillet heat remaining spices and herbs over medium low heat just to toast.
3. Add all ingredients to large bowl and mix.
4. (Add shredded leftover turkey breast and combine well before adding to taco shell)

 

Cilantro Mint Cream 

• 1/2 cup of sour cream, creme fraiche , or plain non-fat yogurt
• 2 Tbl. chopped fresh mint
• 2 Tbl. fresh chopped cilantro
• 1 pinch of fresh lime zest 

Preparation: 

1. Using a micro plane zest 1 lime.
2. Wash your herbs and then place on a paper towel.
3. Using a small mixing bowl add sour cream (or yogurt) and half of lime zest (reserve the rest)
4. Take washed Herbs, chop finely and then add them to small bowl and mix.
5. Season with pinch of salt and fresh black pepper.

Leftover Slaw (there’s always leftover vegetables at Thanksgiving!) 

• 1 Zucchini, cut into match sticks
• 1 Yellow squash, cut into matchsticks
• 1/2 Of a Yam or Sweet Potato ,cut into matchsticks
• 1 Small Carrot, cut into matchsticks
• 1 1/2 Tbl. Cider vinegar
• Reserved Lime zest
• 1/3 of a Granny Smith Apple, cored and cut into matchsticks
• pinch of salt and fresh black pepper
• 1 Tbl. of chopped parsley
• 1 Tbl. of chopped cilantro

Preparation: 

1. Using a matchstick vegetable peeler or a mandolin, make matchsticks out of fruit and vegetables.
2. Use a small mixing bowl and toss fruit and vegetables with salt and cider vinegar.
3. Let stand for 15 minutes and then add herbs at the end.

Pea Soup

• 1/2 cup Chopped Scallions
• 4 Cups Shelled Peas or Thawed Frozen Peas
• 1 Cup Yogurt
• 2-4 Tablespoon Olive Oil
• Salt, to taste
• 10 Leaves of Mint

Lunch and Learn Live! with Guest Chef Jon Fleischman - October 2012

October 25, 2012 - Corn Soup, Salad & Sandwich

Recipes Courtesy of Jon Fleishman, Hot Olives

Corn Soup:
1Tbl chopped onion
1Tbl chopped garlic
3cups corn
3cups chicken stock (or vegetable stock)
2oz olive oil
1oz heavy cream (or half/half, or lowfat milk)
sea salt to taste
white pepper to taste

Salad:
4 cups Arugula
4 cups Watercress
4 oz (about 10 pieces) Artichoke hearts
1/4 cup sweetened sun-dried cranberries
1/4 cup grape tomatoes
2Tbl sliced Almonds, toasted
2Tbl Honey Beet dressing

Honey Beet Dressing:
1/2 cup beets, pureed smooth
1/4cup white Balsamic vinegar
1/2 cup light olive oil
1Tbl Honey (or agave syrup)
1tsp chopped chives
1tsp chopped shallots
sea salt to taste
white pepper to taste

Tomato Sandwich: yields 2 sandwiches
4 slices of fresh bread of your choice (Italian loaf for demo)
2 slices vine-ripened tomatoes
2 slices golden tomatoes
4 slices plum tomatoes
4 ounces Goat Cheese
8 medium Basil leaves
Drizzle Extra Virgin Olive Oil
Fresh cracked black pepper to taste

September 27, 2012 - Guitara Pasta with Rapini & Garlic sauté, Poached Egg and Parmigiano

Recipes Courtesy of Loren Falsone Brassil Chef/Owner The Table

 

Semolina Pasta Dough

• ½ pound semolina flour, plus more for rolling dough
• 2 tsp. Kosher Salt
• 1 Tbsp. Finely Ground Black Pepper
• 5 oz egg yolks
• 1 Tbsp. Extra Virgin Olive Oil

*Method

Combine all dry ingredients

1. Combine Yolks & oil
2. Mix the dry and wet ingredients together to form dough The dough should be damp but not tacky.
3. Kneed to form the gluten for about 5 minutes Wrap in plastic wrap and let rest for 30 minutes Quarter dough, Roll out each quarter of pasta using extra semolina flour and rolling pin, wrap up reserves in plastic while rolling.
4. Guide pasta through Guitara or cut by hand Lay out pasta on parchment paper

Rapini & Garlic Sauté

• Extra Virgin Olive Oil (approx 1 Tbl.)
• 1 head rapini
• 2 Tbsp. Sliced garlic
• 1 tsp crushed red pepper
• Kosher Salt

*Method Rapini

1. Bring 4 qts salted water to a boil
2. Blanch Rapini for 3 minutes, pull from water & shock in ice bath Once rapini is cold pull out of water, pat dry & rough chop Peel & slice garlic Heat up oil in a medium sized sauté pan Sauté garlic until slightly colored Add in crushed red pepper Add in salt Add in rapini and cook until hot

Poached Egg

• 1 egg, crack and place in small bowl
• White vinegar
• Parmigiano , shaved thin for garnish

*Method-Poached Egg

1. Heat up 1 qt water to 170 degrees in a small Sauce pan
2. Add 2 tbsp. White vinegar
3. Swirl water and drop in egg
4. Cook until white is no longer raw about 3 minutes
5. Pull egg and hold on paper towel

* To Serve

1. Cook pasta in boiling salted water for 1 minute after it comes back to a boil. ( you can use rapini water!)
2. Add cooked pasta to sauté pan and toss with rapini & garlic
3. Place in bowl Top with poached egg Garnish with sliced Parmigiano

Upcoming Show Schedule

Thursday, September 27, 2012 – 12:00 Noon – Homestyle Italian with Chef Loren Falsone, The Table Orlando

Thursday, October 25, 2012 – 12:00 Noon

Wednesday, November 14, 2012 – 12:00 Noon – A Retro Rad Thanksgiving with Emily Ellyn, Next Food Network Star Cheftestant – Chef Emily shows how to make traditional Thanksgiving dishes healthy – but still delicious and satisfying - now that’s rad!

Thursday, December 12, 2012 – 12:00 Noon – HOLIDAY SHOW!

Thursday, January 24, 2013 – 12:00 Noon – New Year’s Resolutions with Chef Jon Fleishman of Hot Olives

Thursday, February 28, 2013 – 12:00 Noon – Chef Dawn Viola, Food Writer and blogger – citrus themed menu

Thursday, March 28, 2013 – 12:00 Noon

Thursday, April 25, 2013 – 12:00 Noon

Thursday, May 23, 2013 – 12:00 Noon

Thursday, June 27, 2013 – 12:00 Noon – Fire up the barbeque for July 4^th!

Thursday, July 25, 2013 – 12:00 Noon

August 23 - Imari Sushi Balls with Smoked Salmon with Fusion Ginger Dressing and Seared Salmon Crystal Roll

Recipes Courtesy of Dun Chau, Sushi House Orlando

Imari Sushi Balls with Smoked Salmon:   

Difficulty:  Easy

What you will need:
3 slices, smoked salmon
2 avocado, thinly sliced
1 cup sushi rice
2 sandwich bags
Assorted sauce toppings, chili, sweet soy, spicy mayo
green onions, garnish greens
sesame - black and white sesame seeds

Directions:
1) Place golf ball sized rice in sandwich bags and shape into balls
2) place square salmon slices with avocado on rice ball and press into rice
3) remove from plastic bag and place balls on tray
4) garnish with sauce dots and green onions
  Tip:  Press fish and sushi rice firmly together into perfect balls by twisting the bag

 Fusion Ginger Dressing:  

Difficulty:  Easy
Serves: 20

What you will need:
3 cloves garlic, crushed
2 tablespoons of crushed pineapple
1 tablespoon of crushed carrots
2 tablespoons finely grated fresh ginger
125ml (1/2 cup) olive oil
3 tablespoons sesame oil
100ml (1/3 cup) rice vinegar
125ml (1/2 cup) soy sauce
3 tablespoons honey
1/2 cup hot water

Preparation method:
1)Combine hot water with honey and stir to dissolve honey
2) Combine all ingredients in a bowl and mix well.

Seared Salmon Crystal Roll:

Difficulty:  Moderate

What you will need:
3 slices seared or smoked salmon
2 avocado slices
2 asparagus sticks
1 cup spring mix
1 rice paper

Directions:
1) Moisten rice paper dipping in warm water bowl
2) place all ingredients in on one side of rice paper and roll up half way
3) tuck the ends of the rolls by folding inward and seal up the roll
4) cut in diagonal and place on place
5) serve with light sauce

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Lunch and Learn LIVE! July 26, 2012

July 26 - Hibachi Grilled Salmon with Spun vegetables & Citrus Ponzu Sauce

Join us at noon on Thursday, July 26 with Guest Chef Mac Lynch of Roy’s Orlando is making Hibachi Grilled Salmon with Spun Vegetables & Citrus Ponzu Sauce.


LunchAndLearnLIVE stream

Lunch and Learn LIVE! - July 9 Tropical Mango Salsa with hearty Rosemary Roasted Red Potatoes & Goldfish Encrusted Chicken Tenders!

Jerk Chicken with Tropical Mango Salsa with hearty Rosemary Roasted Red Potatoes! He'll also show us how easy it is to make this kid-friendly and colorful dish: Goldfish Encrusted Chicken Tenders!!!

www.livestream.com/lunchandlearnlive

Jerk Chicken with Tropical Mango Salsa

Recipe Courtesy of Dano Needhammer

Marinade

1/4 c. Jerk Seasoning

1/2 c. Balsamic Vinegar

1/4 c. Olive Oil

1 Tablespoon Garlic

1 Tablespoon Ginger

4 each, 6 ounce Boneless, Skinless Chicken Breasts

Salsa

1 cup diced Pineapple

1 cup diced mango

¼ cup diced red pepper

¼ cup diced red onion

1 teaspoon finely diced jalapeno pepper

½ bunch cilantro

1/8 cup Orange Juice

1 Tablespoon Red wine vinegar

Pinch of salt

Cooking Liquid

1Tablespoon Olive Oil

½ cup chicken stock

Procedure

1-Mix together marinade ingredients and add chicken breasts marinade for 1 hour

2-Dice and mix together salsa

3-Heat non-stick sauté pan and add olive oil. Remove chicken breast from marinade and add to hot sauté pan to sear on both sides. Add chicken stock and turn down heat to a simmer, cover with another sauté pan and cook until chicken is cooked throughout and tender. 165’.

4- Remove from liquid plate chicken breast and place salsa on top of chicken.

Rosemary Roasted Red Potatoes

Recipe Courtesy of Dano Needhammer

2 pounds red potatoes

¼ cup Olive Oil

2 Tablespoons dried rosemary

2 Tablespoons cracked black pepper

1 Tablespoon kosher salt

1 Tablespoon granulated garlic

Procedure

1-Quarter red potatoes

2-Place potatoes in a large mixing bowl and add remaining ingredients toss to evenly coat potatoes

3- Place seasoned potatoes on a sheet pan using none stick cooking spray

4-Place in pre heated oven at 350’ and cook for 15-20 minutes until golden brown and soft to the touch.

Multi Goldfish Colored Chicken Tenders

Marinade

1 bottle Low Fat Ranch Dressing

4 each Chicken tenders

Breading

2 cups Multi colored goldfish (crushed)

Procedure

1-Marinate chicken tenders for 30 minutes in ranch dressing

2-Crush multi colored goldfish by hand until almost a powder

3-Remove chicken from marinade and coat in goldfish pushing down and flattening into the crushed goldfish

4-Using none stick cooking spray on a sheet tray place chicken tender and bake in a 350’ oven for 20 minutes until it reaches165’ or if you fold the tender it is fully cooked and looks white inside.

Lunch and Learn LIVE! May 30 - Pan-Seared Sea bass with Broccoli Rabe Puree and Roasted Red Pepper Sauce

Guest Chef: Scott Richardson, Feature Writer of The Educated Palate (Park Press)

Roasted Red Pepper Sauce

1 red pepper

1 Tbl. olive oil

1/2 shallot, minced

2 Tbl white wine

3 Tbl chicken stock

Lemon juice, to taste

Salt and freshly ground black pepper

Broccoli Rabe Puree

1 bunch broccoli Rabe, about 14 ounces

1 leek, washed and trimmed

Salt and freshly ground black pepper

1 Tbl. butter, plus more to taste

Zest and juice of 1 lemon, to taste

Pan-Seared Sea Bass

2 filets sea bass, about 4 ounces each

Salt and freshly ground black pepper

1 Tbl butter

1 Tbl olive oil

Directions

To prepare the roasted red pepper sauce: Preheat the oven to 400 degrees F. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 35 to 45 minutes. Remove the peppers from the oven and put them in a bowl covered with plastic wrap. Set aside for 10 minutes to sweat. Remove the wrap, peel and seed the peppers. Cut the flesh into pieces and set aside.

Heat the oil in a sauté pan. Add the shallot and cook until soft. Deglaze (with chicken stock, water or white wine) and cook 1minute. Add the stock and the cooked red pepper. Cook 5 minutes. Cool slightly, and puree in the blender and strain with a fine-mesh sieve. Season with lemon juice, salt, and pepper, and transfer to a small saucepan to reheat in a few minutes. To make the broccoli rabe puree: Bring a pot of water to a boil. Cut the florets off the broccoli rabe stems in even sizes. Peel the stem and thinly slice. Slice the leek into rings and rinse well.

Salt the boiling water, and add the broccoli rabe and leek. Cook until very tender, about 10 minutes. Drain. Drop in the butter and puree with an immersion blender. Taste and adjust the salt. Add pepper, lemon juice and lemon zest, to taste. Serve the broccoli rabe and leek puree hot as a bed for fish.

To prepare the fish: Season the filets with salt and pepper. Heat the butter and oil in a skillet. Fry on both sides until golden and cooked through, about 4 minutes per side. Serve on a bed of broccoli puree with red pepper sauce alongside. For the plate: Add a spoonful of broccoli rabe and leek puree to a plate and top it with the fish. Swirl the red pepper sauce around the plate and enjoy!

Lunch and Learn LIVE! April 26 - Vegetable Cous Cous & Trout Almondine

Guest Chef: Jon Fleishman - Hot Olives

Menu: Vegetable Cous Cous & Trout Almondine

Trout Almondine :
8 oz Pan Seared Rainbow Trout
2 Tbls Of Toasted Almonds
Sea Salt and Pepper to taste
1.5 Tbls of Butter

Vegetable Cous Cous:
1 Cup of Cous Cous
2 Cloves Garlic Minced
1/2 Green Pepper Medium Diced
1/2 Red Pepper Medium Diced
1/2 Zucchini Medium Diced
1/2 Squash Medium Diced
1 Tsp. Cilantro Diced
1/2 Cup of Artichoke Hearts
Sea Salt and Pepper to taste 

 

Lunch and Learn LIVE! March 22 - Flatbread Pizzas!

Guest Chef: Franco Esterling - Healthy Bites Fitness Cusine

Menu: Vegetable Flatbread Pizza & Chicken and Turkey Pepperoni Flatbread Pizza

Recipie Courtesy Franco Esterling

Vegetable Flatbread Pizza

¼ oz Sautéed Roasted Peppers

¼ oz Blanched Asparagus

¼ oz Sautéed Mushrooms

¼ oz Arugula

1 ½ oz Mozzarella Cheese

1 ½ oz Pizza Sauce – Pesto and Sun Dried Tomato Paste

1 Flatout Wrap

Balsamic Glaze (Optional)

Place Flatout Wrap in oven and precook the wrap for about 5 minutes. Remove from oven let cool.

Mix cheese and vegetables together in a bowl set aside.

Spread sauce evenly on Crust

Spread vegetables and cheese over the crust.

Sprinkle cheese over the top.

Bake for 5 minutes @350⁰

Chicken and Turkey Pepperoni Flatbread Pizza

¼ oz Diced Vegetables,

1 oz Marinated and Roasted Chicken

1 oz Turkey Pepperoni

Sundried Tomato Paste

Basil Paste

1 ½ oz Pizza Sauce

Flatout Wrap

Place Flatout Wrap in oven and precook the wrap for about 5 minutes. Remove from oven let cool.

Mix cheese and vegetables together in a bowl set aside

Spread sauce evenly on Crust

Spread vegetables and cheese over the crust.

Spread Chicken and Turkey Pepperoni

Sprinkle cheese over the top.

Bake for 5 minutes @350⁰

*Additional Flatbread Options: BBQ Flatbread, Taco Flatbread and Cheeseburger Flatbread

Lunch and Learn LIVE! - February 8, 2012

Guest Chef: Dawn Viola

Menu: Greek Salad & Chicken Tarragon Burger

Greek Salad Wedge

Recipe courtesy Dawn Viola

Servings: 4

Prep Time: 15 minutes

Cook Time: 0 minutes

Ingredients:
1 large head Romaine lettuce
1 cup grape tomatoes, cut lengthwise into quarters
1 large cucumber, peeled, seeded and chopped, 1/4-inch
1 small red onion, sliced paper thin
1/2 cup Kalamata olives, cut lengthwise into quarters
1/4 cup extra virgin olive oil
4 teaspoons red wine vinegar
1/4 cup fresh oregano leaves, chopped
1/4 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1 cup crumbled Feta, divided

1. Directions:
   Trim 1/4-inch from the bottom stem of the Romaine and discard. Cut Romaine in half, lengthwise. Cut each half in half lengthwise to create 4 wedges; set aside. In a medium bowl add tomatoes, cucumber, onion, olives, oil, vinegar, oregano, salt and pepper. Toss to coat; season with additional salt and pepper to taste.
2. Place each Romaine wedge on a serving plate. Spoon 1/4 of the dressed tomato mixture over each salad wedge. Top with 1/4 cup of Feta. Serve chilled or at room temperature.

Notes:
Lemon juice can be used in place of vinegar. Traditional recipes incorporate green or red bell pepper, and sometimes Greek peperoncini. Feta is available with vegetable rennet or animal rennet; be sure to check labels if you want to keep it vegetarian.

 

Chicken Tarragon Burgers

Recipe courtesy Dawn Viola

Recipe Description: To make a moist, juicy chicken burger, we had to cross over to the dark side.
Despite the bad rap, poultry legs and thighs are considerably learner than ground beef, especially with the skin removed, and offer a richer flavor than the lean, often dry, breast meat. The price can't be beat either -- organic, air-chilled chicken thighs, like the ones used in this recipe, are one of the least expensive items in the meat case.

Grinding your own chicken, or shredding it in the food processor like we’ve done in this recipe, offers better flavor and better control over the amount of fat than the pre-ground chicken found in the grocer’s meat case.

Servings: 4 patties

Yield: 4 burgers

Prep Time: 10 minutes

Cook Time: 25 minutes

For the patties:
1 lb. boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes
2 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1 tablespoon Greek yogurt
1 teaspoon lemon juice
1 small onion, minced
1 large rib celery, minced
3 cloves garlic, minced
2 teaspoons chopped fresh tarragon
1 tablespoon chopped fresh parsley
1 tablespoon potato flour
sunflower or olive oil for pan frying

Buns, lettuce tomato (optional)For the topping:
1/4 cup Greek yogurt
zest of 1 lemon

1/4 teaspoon malt vinegar
1 small clove garlic, minced
Kosher salt and pepper to taste

Directions:

1. Place chicken, 1 tablespoon of the olive oil, salt, pepper, yogurt and lemon juice into the bowl of a food processor; pulse until chicken is well minced, about 10 pulses.
2. Add remaining tablespoon of oil to a skillet over medium heat. Add onion and celery; cook until soft, stirring occasionally, about 6 minutes. Stir in garlic, cook 30 seconds. Add onion mixture, tarragon, parsley and potato flour to chicken, pulse until well combined, about 5 pulses. Divide mixture into four equal portions and shape into patties. Place patties on a parchment-lined baking sheet and refrigerate 30 minutes, or in the freezer for 10 minutes.
3. Preheat oven to 400 degrees F. Remove patties from refrigerator and season with salt and pepper. In an oven-safe skillet heat oil over medium heat. Add patties to pan and cook 4 minutes. Turn patties over in the pan and place pan in oven. Bake until an instant-read thermometer inserted into the patties registers 160 F, about 12 – 16 minutes. Remove pan from oven and loosely tent with aluminum foil. Let stand 10 minutes.
4. Meanwhile, in a small bowl, mix Greek yogurt, lemon zest, vinegar and garlic; add salt and pepper to taste. Top burgers with Greek yogurt mixture and, if desired, serve with buns, tomato slices and lettuce.