Cooking With Chef Chan (It's late I Know I'm sorry)

We all know how Southern people love pankcakes, especially me. I was walking around the grocery store and a thought came to me why don't you make pumpkin pancakes. Now in the South we are use to sweet potatoes not pumpkins. So I bought a can of pumpkin puree and jazzed it up a little and this is where my recipe derived from. I love trying different things and this is surely something different that I wouldn't have really tried, because I'm a sweet potato girl. Well with that being said I hope you enjoy. 

 

 

"Pumpkin Spiced Pancakes with Warm Cinnamon Syrup"

 

Ingredients:

Aunt Jemima Complete Pancake Mix (use the measurements on the back)

Aunt Jemima syrup (or your favorite brand)

1 can of Libby's 100% Pure Canned Pumpkin (small can)

1/4 tsp of allspice

1/4 tsp of ground ginger

1/4 tsp of ground cinnamon

1 tsp of pure vanilla extract.

 

 

Method of Production:

*Measure pancake mix according to how many ppl you are preparing for (look on the back of the box)

*Once you've measured and added your water to your mix. Stir and combine.

*Add your spices and vanilla extract

*Add 1/4 cup of the pumpkin puree'

(Gently fold it in. You don't want to overwork the mix because it will result in tough pancakes.

*Add a little butter to pan, add mix, and cook.

*Measure 1/4 tsp of cinnamon and add it to 1 cup of syrup. Place in microwave for few seconds just to warm it up.

If you have little kids around, to make it more interesting to them to eat the pancakes. You can go to the craft store and pick up a pumpkin, leaf, etc cookie cutter and you can cut the shapes out of the pancakes.

 

"I pray that you have a safe and a Happy Thanksgiving" 

 

 Love,

 Chefchan

Cooking With Chef Chan

I've always been conscious of what I eat. There is until a doctor told me to eat more whole grains, whole wheat, etc.. So this is where this recipe revived from.

 

"Whole Wheat Penne Pasta with Spinach and chicken wrapped in a velvety Alfredo Sauce"

 

Ingredients:

2 chicken breast

whole wheat penne pasta (barilla)

unsalted butter

1 bag of fresh spinach leaves

1 garlic clove finely chopped

flour

parmiaggiano reggiano (real parmesan cheese)

if you can't find get the one from the cheese section of grocery store

1cup heavy cream

1 1/2 cup milk, plus more if needed (anything but fat free)

salt and pepper

 

 

Method of production:

*Fill a big pot with water and boil.

*Heat your skillet. Clean, pat dry, season chicken, and set aside until pan is hot.

When skillet is heated, add extra virgin olive oil and cook chicken. When finished remove from pan set aside and cover top with aluminum foil. (This keeps the juices in and the chicken hot)

(When chicken is done go ahead and drop pasta, Remember to salt water first.

*Preheat your skillet to low-med heat. Add 2tsp of butter to pan and 2tsp of olive oil. Add garlic saute for at least 30secs

(Make sure your pan isn't too hot garlic can burn and you have to start all over. the taste is horrible)

*Add 2 tablespoons of flour and whisk together

 (this allows you to cook the flour so it won't taste like paste)

* Slowly add the milk and whisk while pouring, Add the cream.

*Continue to whisk (it will look soupy but while it's still cooking it's gonna thicken up.) If gets too thick add more milk and whisk.

*Add your spinach to the alfredo sauce and season with salt and pepper. Let spinach cook down.

*Once spinach has cooked down add the parmesan cheese and stir.

*When pasta is cooked. Drain pasta and add the sauce and toss. You can add more cheese on top if you like

Cooking With Chef Chan

The Club Sandwich"

Chef Chan's version

 

Ingredients:

Multi Grain Bread (or any bread besides white and that's a little bigger than the regular slice of bread.

Provolone and Swiss cheese (Pre-sliced)

Turkey

Ham

Cooked Bacon

Mayo

Mustard

Lettuce

Tomato( thinly sliced)

Red Onion(thinly sliced)

Pickles, chips and drink

If you don't eat pork, just omit the pork and double the turkey and the turkey bacon.

 

Method of Production:

Lightly toast 3 slices of bread

Lay out in a line. go ahead and put Mayo on 2 of the slices and mustard on the other slice.

*Add turkey, lettuce, tomato, onion, bacon, and provolone cheese.

*The bread that has the mustard lay it on top of that and assemble just like before, but add a slice of swiss cheese.

*The last bread just add to the top and slice in half

*Serve with a pickle on the side, your favorite chips, and a very cold soda or beverage of your choice and you are good to go.

Cooking With Chef Chan

Buffalo Chicken Salad

Ingredients:

Romaine lettuce (See note at bottom)

1 head of iceburg

diced fresh tomatoes

diced cucumbers

sliced olives (optional)

shredded cheddar cheese

diced red onions

Ranch/Bleu Cheese (whichever you prefer)

breaded chicken fingers

Hot Sauce (Red Hot )

A big bowl (preferrably one that willnot stain your bowl, but whatever you have is also fine)

Quick note: It's cheaper to get the 3 heads of romaine lettuce and chop yourself because you will get more out of that bag versus the already chopped lettuce for almost $3. Saves you money but all you have to do is chop and wash

 

Method of production:

*Heat oil in a skillet. Cook chicken tenders until done. Drain and toss with hot sauce.

*In the meantime, while the chicken is cooking. Go ahead, wash and chop all of your ingredients. Put everything together like you would a normal salad.

*In your bowl pour hot sance as much as you like. Mild=use less and Hot=use more

*Once chicken is cooked and drained, immediately add your chicken to the bowl and toss around and to the top of your salad.

Cooking With Chef Chan

Yesterday I didn't know what I was going to make for lunch,but I knew I had some ricotta cheese & frozen spinach. As I thought about it I decided to mix the cheese in with the spinach n put that inside of the chicken and that's when I came up with this recipe.

Ricotta & Spinach Stuffed Chicken Breast

Ingredients:

1 pkg of Chicken breast

1 (8oz cup)of ricotta cheese with whole milk

1 cup Parmesan cheese

linguine noodles (preferably Barilla)

Nutmeg (1/4 tsp-teaspoon)

Toothpicks

1/2 cup of frozen spinach

salt and pepper to taste

3-4 cups of Preggo Tomato sauce (my preference)

a skillet that you can put in the oven

Method of Production:

* Put water in a pot n let boil until ready to cook pasta*

*Preheat oven for 350 degrees.

*Soak about 15-20 toothpicks in water (don't skip this step because your toothpicks will burn in oven)
*Defrost your spinach. Once defrosted get you a kitchen towel put spinach in center squeeze and ring out the extra liquid.

*Combine and set aside ricotta cheese, spinach, add only 1/2 of the Parmesan cheese, 1/2 tsp salt, 1/2 tsp pepper, and 1/4 tsp of nutmeg.

*Preheat skillet to med high heat

*In the meantime, clean n pat dry chicken with a paper towel. Take your chicken breast and split it in half but not going all the way through. You want it to look like a book which is called butterflying.

*Season both sides of chicken with salt and pepper.

*With the chicken split in half add only 1 good tablespoon of the mixture and spread thinly on chicken breast.

*Take chicken breast n roll up tight like a burrito.

*Secure it with the toothpick (you will probably need about 2-3 toothpicks per chicken breast.)

*Put 2 tablespoons of extra virgin olive oil in skillet place the top of the chicken breast down first

(here's why: you want your chicken to be a golden brown color so you would need to put the top piece down first cause when you put it on plate you want your golden side to be your presentation side. People won't pay attention to the bottom. Also: we eat with out eyes first)

*You won't cook the chicken all the way through on top of the stove that's why you're going to finish it in the oven. (you just want to get the golden color on top of chicken)

*If you don't have a skillet that you can put in oven then you can just transfer it to an oven safe dish. Cook for about 20-25mins 

*While this is cooking around the last 15 mins on the chicken. Go ahead and drop your pasta in the water, drain, and set aside. Add a little of extra virgin olive oil to pasta so they won't stick together.

*Heat up spaghetti sauce.

*How to plate: put your pasta down first, slice your chicken, add pasta sauce, and top with  parmesan cheese.

(NOW YOU'RE READY TO EAT)

Cooking With Chef Chan

Okay my husband loves Mexican or should I say  "MY Mexican" so everytime we have Mexican he wants guacomole and Pico de Gallo. Pico de gallo is fresh salsa. He loves it. I guarantee you will too.   Pico De Gallo: 1 jalepeno (remove seeds and white membrane. all you want is the green. The heat lives in the stem and the seeds) 1 lb of roma tomatoes (diced) 1/4 cup of red onions 1 fresh garlic clove finely chopped 2 teaspoons of extra virgin olive oil 1 tablespoon of chopped cilantro zest the lime (just the green no white) 1/2 of fresh lime juice season with salt and pepper Combine all ingredients in mixing bowl. Let sit n refrigerator for about 30 mins. The longer the better   Guacomole: 2 avocados (make sure the skin is soft NOT FIRM to the touch) 1 roma tomato (remove seeds. you just want it for color) 1/2 of fresh lime juice (You can use the otherhalf of the lime for this recipe as well) salt and pepper 1 teaspoon of extra virgin olive oil 1 fresh garlic clove finely chopped   First: cut you avocado in half there is a seed in there so be careful. Twist so you can seperate. Using the middle of your knife and put it in the seed twist n it should pop out. Remove the avocado with a spoon. Once finished IMMEDIATELY squeese the lime juice over the avocados because it will turn brown because it 's being exposed to oxygen.  Second: Take a fork and mash up. Personally I like mine where I can kinda see the ingredients. If you like it like mashed potatoes do how you want it. Third: Add the remaining of the ingredients and combine set in frig.   There's are two special tool I would like for you to get to zest the lime and get all the juice out. They are called a reamer and a microplane. there are pics attached.

Quick Post

For all of you guys who want to know more about any of the recipes you see please contact Chantilly directly at chefchan84@gmail.com. If you have any suggestions you would like to see on site or if you need some one on one help she would be more than glad to help. My girl is talented and she also does catering. We appreciate your support and feed back as always comments and criticism is welcome in comment box. Thanks guys we appreciate all of you!!!

Cooking With Chef Chan

Mrs. Chan's Potato Corn Chowder Ingredients: 4 large idaho potatoes(peeled and diced) 1/2c of diced onions 1/2 c of diced celery (take a vegetable peeler or a knife and peel the top layer of the celery. It's very fiberous and stringy)  3 ears of fresh sweet corn. (remove kernels) 2 cups of heavy whipping cream 2 cups of whole milk or whatever milk you have in frig as long as it's not skim 1/2 stick of unsalted butter 3tbsp of flour salt and pepper 1tsp of paprika fresh parsley to garnish 1/2 cup shredded parmiagiano reggiano (parmesan cheese) If you can't find the real parm cheese just get the other shredded parmesan cheese. Method of Production: *Dice and peel potatoes.Put potaotes in cold water while you are peeling and dicing and boil until tender. Drain and set aside.(always put in cold water so they can all cook at the same temp and cook evenly through together)  *Dice onions and celery. *Add 1/2 stick butter to a skillet and saute onions and celery and saute until tender. Season with salt and pepper. *While that's cooking remove the corn kernels set aside. Remember to keep an eye on your food. This is called multi-tasking. *Go back to your onions and celery mixture add the 2 tbsp of flour using a wisk to combine. *Cook for 2 mins(that's to cook the flour taste out of it so it won't taste like elmer's glue ) when adding flour to any dish it it used as a thickening agent *Add the heavy cream and milk. Gently stir with a spoon. *Add potatoes and corn. *Cook on med low heat for about 30 mins. cooking time depends on what kind of stove you have. Whether it's gas or electric. Just keep an eye on it. * When your soup has thicken and is the right consistency of soup. Remove from heat. *Here's the time for you to adjust the seasonings. It's always safe to add little salt at a time because remember you can put salt in but you can't take it out. So be careful. *When you get ready to serve yourself some soup. Chop up a little parsley. Add a little parmesan cheese on top and a sprinkle of paprika. Bon Appetit!!!!

Cooking With Chef Chan

Right now my husband is working out very hard. As always I ask him baby what it is you want for dinner. I wasn't that prepared for the answer he gave me, because to me that doesn't even go together. He happens to love okra and tomatoes. And yes we are from the greatest state there is (GEORGIA). So I've decided to share my husband's little creation. It may sound weird but it was really good.   "Mr. ABC's Slimy Sauteed Corn and Tomatoes with Slimey Okra on the Side"   Ingredients: 3 ears of fresh corn on the cob 1 roma tomato diced and peel skin 1/2  cup diced and peeled yellow tomato 1/4 cup of diced onions note:(if you can't find it in the grocery store try your local farmer's stand) 1lb bag of cut okra 1 tsp of fresh parsley  Note: (if you don't have fresh you can substitute dry parsley but only use a 1/2 tsp.)   In a small deep saucepot. Boil 1 cup of water and 1/2 tablespoon of butter. When that comes to a boil, season with salt and pepper. Reduce heat to medium low and add okra. Cook for about 20 mins. Don't stir just swirl okra in pan. You don't want them to break up too much   In the meantime, saute corn and onions on medium heat for about 4 to 5 mins. Season with salt and pepper to your taste. Remove pan from stove and add your parsley and tomatoes. "ALWAYS CHECK FOR SEASONINGS"    Enjoy because my husband did.

Cooking With Chef Chan

Chicken n Rice Ingredients: 2lbs chicken thighs 1 cup of chicken broth (Swanson) 1 cup of white wine 1 small handful of fresh thyme salt and pepper 1 carrot 1 celery stalk 1/4 cup diced onions 2 cups rice Method of Production: *Preheat your oven to 350 degrees. *Preheat your skillet on med heat. *Clean and season your chicken *Once pan is hot put a little of olive oil in the pan and add chicken. You are going to brown the meat on both sides but not fully cook the chicken. It will continue to cook in oven. Set to the side. *In the mean time clean and chop your vegetables. *Measure out 2 cups of rice and 4 cups of chicken stock. * In your casserole dish place your rice at the bottom and add your vegetables and thyme ontop of rice. Season them with salt and pepper.Add chicken on top of mixture. * Pour chicken stock over food. Cover with aluminum foil and cook for 35-40 mins or until rice is tender. *When it's ready pull your sprigs of thyme out and serve.

Cooking With Chef Chan

Not my Daddy's ordinary Vegetable Beef Soup

Story: In my family my dad is the Master Cook. Whether it's cooking for church events, Sunday dinners, or any functions. He's very talented and has taught me how to cook and I've taught him my new way of cooking :) I remember my daddy making this soup for momma, me, and my sister. It didn't matter what time of the year he made it, we loved to eat it. So I've decided to share my twist on my daddy's Beef Vegetable Soup. I know you'll enjoy as much as I do.

Ingredients

1lb. of Ground turkey

3 cans of diced tomatoes (with garlic and oregano)

1 bay leaf

2lb bags mixed vegetables

1 quart of Swanson Chicken Broth

1/2 cup of onions (diced small but not fine)

2 tbsp (tablespoon) tomato paste

Lawry's Seasoning Salt

Black pepper

2 tbsp (tablespoons) Extra Virgin Olive Oil

Note: I would recommend you getting the tube of tomato paste because you can use what you need and put in frig for later use.

1. In a big preheated pot, add your olive oil, cook your ground turkey and onions. (Make sure you break your meat so you won't have big chunks of ground turkey) Season with season salt and black pepper to your taste.

2. Add the tomato paste and cook for 2 mins.

3. Add your mixed vegetables, tomatoes, bay leaf, and chicken broth.

4. Cook for 45 mins on med low heat. Stir every 15 mins. 

Note: Check your soup for seasonings and the soup will taste better after each day. Use within 3 days.

Cooking With Chef Chan

ChefChan's Pasta Salad Yield recipe: 5-6ppl Ingredients: 1 box barilla pasta 3 plum tomatoes (small diced) 1/4 c (cup) of diced red onions 1 cucumber (remove seeds using a spoon and small dice) 1 16oz container of Wishbone Italian dressing 1 tbsp(tablespoon) of fresh italian flat leaf parsley 2tbsp kosher salt (if you don't have kosher salt use regular salt, but kosher is always better 1 tsp (teaspoon) of black pepper MOP (Method of Production) *Cook your pasta according the back of the box. Remember: Salt when the water starts to boil and don't over cook your pasta. *While pasta is cooking, chop all of your veggies. Place them in a large storage container.(the one you'll use to refrigerate pasta) *Add the dressing and black pepper to veggies and stir. Set aside. *When pasta is finished. Drain and run cold water over it. (This helps to stop the cooking process) *Add pasta to the veggies and stir. *Refrigerate for 30-45 mins. The longer the better. Enjoy your pasta salad :)

All New Wednesday

I promised you guys last week that every Wednesday I will be posting a new recipe from a very good friend of mine who happens to be a chef! Chantilly received her Culinary Associate Degree from the Art Institute of Atlanta. She is an extraordinary cook and person in general. I'm very blessed to be able to call her my friend. I know you will enjoy her recipes as they are easy to follow and can be for everyday or special use. Be sure to check every Wednesday as we promise to deliver something new and exciting the next post will be her recipe.