Every month, our talented Chef’s will share a new and delicious recipe that you can try at home. These recipes are easy to follow and use simple, wholesome ingredients, so you can feel good about what you’re cooking and feeding your family. Whether you’re a seasoned chef or just starting out in the kitchen, our Chef’s Recipe of the Month feature is a great way to discover new flavors and techniques.
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Ingredients
- 1 pound lean ground beef (90% lean)
- 1 tablespoon olive oil
- 1 small yellow summer squash, finely chopped
- 1 small zucchini, finely chopped
- 1 small sweet red pepper, finely chopped
- 2 cans (15 ounces each) diced tomatoes
- 1 cup water
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons minced fresh cilantro
- Optional: Reduced-fat sour cream for topping
Instructions
- Step 1: In a spacious saucepan, cook the lean ground beef over medium-high heat until it’s no longer pink, typically 5-7 minutes. Break the meat apart as it cooks. Once done, drain any excess fat and set aside.
- Step 2: In the same saucepan, add the olive oil, finely chopped yellow squash, zucchini, and sweet red pepper. Sauté the vegetables until they reach a delightful crisp-tender texture, usually taking 5-7 minutes.
- Step 3: Reintroduce the cooked beef to the pan and add in the diced tomatoes, water, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow it to cook, stirring occasionally, until the vegetables reach the desired tenderness, usually 5-8 minutes.
- Step 4: Just before serving, stir in the minced fresh cilantro, imparting a burst of garden-fresh flavor to your dish.
- Step 5: For an extra touch, consider topping your savory creation with a dollop of reduced-fat sour cream, if desired
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 cup sweet onion, chopped
- 8 ounces corned beef, cooked, chopped
- 1 (20-ounce) bag refrigerated shredded potatoes
- 1 teaspoon fresh rosemary, finely chopped
- salt, to taste
- pepper, to taste
- 8 ounces reduced fat white cheddar cheese, shredded
- 6 eggs
- fresh parsley, optional, chopped, for garnish
Instructions
- Step 1: Preheat the oven to 350 degrees F.
- Step 2: Add 1 tablespoon of the olive oil to a skillet and heat it over medium heat.
- Step 3: Add the onion and the corned beef and cook until the onions are softened and the corned beef is slightly browned.
- Step 4: Transfer the corned beef mixture to a small bowl.
- Step 5: Add the remaining olive oil to the same pan and heat over medium heat.
- Step 6: Add the potatoes and cook until they start to turn golden, about 6-8 minutes per side.
- Step 7: Season the potatoes with the rosemary, the salt, and the pepper.
- Step 8: Add the corned beef mixture and the cheese to the potatoes and stir to mix.
- Step 9: Season the potato mixture with the salt and the pepper.
- Step 10: Spoon the mixture into an 8 1/2×11-inch casserole dish.
- Step 11: Make six indentations with a large spoon and drop a raw egg into each well.
- Step 12: Bake the casserole until the eggs are just set, about 12-15 minutes. For more firmly set yolks, about 20 minutes.
- Step 13: Garnish with the parsley and serve immediately
I like to use the ciabatta rolls from Costco. Cut and cube the ciabatta rolls and dry out. They can be left out on a cookie sheet for 1 or 2 nights. You can also dry out in the oven.
Preheat the oven to 250°F and set the oven rack in the middle position. Cut the ciabatta rolls into 1-inch squares. Place the cut rolls on a rimmed baking sheet and bake until lightly toasted, about 1 hour. Cool the ciabatta cubes on the baking sheet. They can be stored for later.
Ingredients
- 1 lb bulk hot pork sausage
- 2 medium yellow onions, diced
- 2 Granny Smith apples, diced
- 3 celery ribs, diced
- 6 tablespoons unsalted butter,
- 5 garlic cloves, chopped
- ¼ cup finely chopped fresh herb blend (I use equal parts thyme, rosemary and sage)
- 3 cups low-sodium chicken broth
- ½ teaspoon salt
Instructions
- Place the sausage in a large nonstick pan over medium-high heat. I like to pre cook sausage and drain it. Wipe out pan add butter and sauté the onions, celery and Garlic for 5 minutes. Add salt, apples, sausage, and stock bring to a simmer. In a large bowl toss ciabatta bread and add the cooked ingredients together.
- Grease a casserole dish and put in stuffing.
- Bake for 35 Minutes at 350.
- Serve
Family favorite holiday recipe. We never have one left!
Ingredients
- 3 tablespoons unsalted butter
- 1 small white onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon firmly packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper (adjust to taste)
- 1 (15-ounce) can pure pumpkin puree
- 3 cups low-sodium vegetable broth
- Salt, to taste
- 1/2 cup heavy cream
- Crème fraîche, for garnish (optional)
Instructions
- In a large pot, melt the butter over medium heat. Once the butter is just beginning to brown, add the finely chopped onion and sauté for about 5 minutes, until translucent.
- Add the minced garlic, light brown sugar, ground cinnamon, white pepper, ground nutmeg, and cayenne pepper. Cook for an additional 3 minutes, stirring frequently.
- Stir in the pumpkin puree and vegetable broth. Season with salt to taste. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes.
- After simmering, stir in the heavy cream and let the mixture cool for about 10 minutes.
- Using an immersion blender directly in the pot, or by transferring the mixture to a blender, puree until smooth. If the soup is too thick, you can add a bit more water or broth to reach your desired consistency. Return the mixture to the pot if using a blender.
- Reheat the soup gently if needed.
- Serve warm, and if desired, drizzle with crème fraîche for an extra touch of creaminess.
Note: Feel free to adjust the level of spiciness by adding more or less cayenne pepper according to your preference.
Family favorite holiday recipe. We never have one left!
Ingredients
- 1 pkg. Pillsbury Buttermilk biscuits
- 1/4 c. melted butter
- 1/2 tsp. dill seed
- 1 1/2 tsp. parsley flakes
- 1/4 tsp. onion flakes
- 1tbs. Parmesan Cheese
Instructions
- Cut biscuits in half. Mix melted butter with all seasonings.
- Roll biscuit halves in melted herb mixture and arrange in pyrex dish.
- Bake at 350 degrees for 15-20 minutes or until golden brown.
Ingredients
- 1/2 cup mayonnaise
- 2 cups lightly packed fresh cilantro, mostly leaves but small stems are ok (from 1 big bunch of cilantro or 1 1/2 medium)
- 2 medium jalapeños, seeds and membranes removed but reserved, roughly chopped
- 2 cloves garlic, roughly chopped
- 1/3 cup Parmesan cheese
- 1 tablespoon lime juice
- 1/4 teaspoon fine sea salt
Instructions
- In a food processor or blender, combine all of the ingredients. Blend until the cilantro has broken into very tiny pieces and the sauce is green and mostly smooth (no matter how long you blend it, it will still have some texture to it).
- Taste, and adjust if necessary. This sauce is intentionally bold and spicy and I usually think it’s just right as written. However, if the flavor is too overwhelming, blend in 1 tablespoon of olive oil while running the food processor. If it’s not spicy enough, add some of the reserved jalapeño seeds and blend again. If it doesn’t have enough zip, add another tablespoon of lime juice and/or a pinch of salt.
- Aji verde keeps well in the refrigerator, covered, for about 1 week.
Ingredients
- 4 Corn on the cobbs / Cut of the kernels
- 1-2 Fresh Diced Tomatoes
- 1 Bunch of thinly Sliced green Onion
- 1 English Cucumber Sliced in Half and then thinly sliced
- 1 Thinly sliced Jalapeno
- 1 Diced Avocado
- Salt and Pepper to taste
Dressing
- ¼ Cup Extra Virgin Olive Oil
- 1 Tablespoon of White Balsamic Vinegar
- ½ Tablespoon of Minced Garlic
- Fresh Minced Herbs I like to use Basil, Dill and Parsley
Topping
- ½ Cup of Cotija Cheese Crumbled
- 4c bisquick
- 1.5c oatmeal
- 4c heavy cream
- 1/2c water
- 1c brown sugar
- 1c sugar
- 1oz vanilla extract
- 4c cut strawberries
- 2c cut rhubarb
- 1c sugar
- 1/2 c butter
Instructions
- Mix first 7 ingredients together with whisk.
- Put half the batter into a greased pan, and cook @325 degrees for 10 minutes. Let cool.
- In separate pot cook second set of ingredients, until rhubarb is soft & cooked down. Then let cool.
- After strawberry mixture is cooled, put on top of cooked batter. Then top with second half of batter and cook for 15 minutes or until golden brown and cooked through.
- After cooked through let cool and enjoy!
- Optional: top with fresh strawberries and whip cream.
- 10 oz. dry Barilla Penne Pasta
- Salt
- 1/4 cup olive oil
- 1/2 medium red onion, sliced
- 1 large carrot, peeled and sliced into matchsticks
- 2 cups broccoli florets, cut into matchsticks
- 1 medium red bell pepper, sliced into matchsticks
- 1 medium yellow squash, sliced into quarter portions
- 1 medium zucchini, sliced into quarter portions
- 3 – 4 cloves garlic cloves, minced
- 1 cup (heaping) grape tomatoes, halved through the length
- 2 tsp dried Italian seasoning
- 1/2 cup pasta water
- 2 Tbsp fresh lemon juice
- 1/2 cup shredded parmesan,* divided
- 2 Tbsp chopped fresh parsley
Instructions
- Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
- Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
- Add red onion and carrot and saute 2 minutes.
- Add broccoli and bell pepper then saute 2 minutes.
- Add squash and zucchini then saute 2 – 3 minutes or until veggies have nearly softened.
- Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
- Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
- Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.