Chef
Robin's Favorite Recipes
he
recipes below are some of my personal favorites.
I get so many requests for new recipes from friends and family who feel stuck in a dinner time rut. Here are a few simple, great for the whole family dinners.Many of them can be prepared as part of my
personal chef service,
or you can try them yourself if you're feeling ambitious!
Please feel free to email me with any questions.
Honey Mustard Turkey Meatballs
Serving Size: 4
1 pound ground turkey
1 egg, lightly beaten
3/4 cup Ritz cracker crumbs, whole wheat
1/2 cup mozzarella cheese, shredded
1/4 cup onion, chopped fine
1/2 teaspoon ground ginger
1/4 cup Dijon mustard
2 cups pineapple juice
1/2 cup green bell pepper, chopped
3 tablespoons honey
1/3 cup Dijon mustard
1 1/2 tablespoons cornstarch
1/2 teaspoon onion powder
In a bowl combine turkey, egg, cracker crumbs, cheese, onion, ginger and the first mustard. Form into meatballs. Place in greased 13x9 baking dish. Bake uncovered at 350°F for 30 to 35 minutes or until juices run clear.
In a saucepan, combine pineapple juice, green pepper, honey, second mustard, cornstarch (first mix with 1 1/2 tablespoons of water), and onion powder. Bring to a boil, stirring constantly. Cook and stir 2 minutes more, reduce heat. Brush meatballs with 1/4 cup sauce and return to oven for 10 minutes. Serve with remaining sauce.
Jambalaya
Serving Size: 4
1/2 cup bacon drippings
1 1/2 cups onion, chopped
3/4 cup green bell pepper, chopped
3/4 cup celery stalk, chopped
2 cloves garlic, chopped
1 pound chicken, cut into 1" cubes
1 pound andouille sausage, sliced
1 1/3 cups long-grain rice
14 ounces canned diced tomatoes, drained
1 pint beef broth
12 teaspoon black pepper
2 dashes cayenne
8 each green onion, chopped
1/3 cup parsley, chopped
In an 8 qt. dutch oven, melt drippings over medium heat. Add onions, bell pepper, celery, and garlic. Cook 'till wilted and transparent - about 5 minutes. Add chicken and sausage - cook stirring occasionally till sausage is browned - about 8 minutes. Add rice and cook stirring constantly till rice is golden brown - almost 5 minutes. Add tomatoes - stir till combined. Stir in stock. Add seasonings. Reduce heat, cover and simmer till rice is tender and no liquid remains - about 45 minutes. Taste and adjust seasonings. Add green onions and parsley.
Corn Fritter Casserole
Serving Size: 6
3 tablespoons butter, softened
3 large egg white
8 ounces fat-free cream cheese, softened
1/2 cup onion, finely chopped
1/2 cup red bell pepper, finely chopped
16 ounces frozen corn, thawed
14 ounces cream-style corn
1 package corn muffin mix
1/4 teaspoon black pepper
cooking spray
Preheat oven to 375°F.
Combine first 3 ingredients in a large bowl, stirring with a whisk until smooth. Stir in onion, bell pepper, corn, cream-style corn; mix well. Add muffin mix and black pepper, stirring until well combined. Pour into sprayed dishes. Bake until toothpick comes out clean, about 30 - 40 minutes.
Note: I like to buy Hodgson Mill Cornbread mix.
Sweet Potato Shepherd's Pie
Serving Size: 4
2 large sweet potatoes, cut into 2" cubes
3 teaspoons salt
3 tablespoons unsalted butter
1/4 cup milk
1 pinch cayenne pepper
1 medium yellow onion, chopped
2 cloves garlic, chopped
1 teaspoon cumin
1/4 teaspoon cinnamon
1 1/2 pounds lean ground beef
1 can black beans, rinsed and drained
1 each plum tomatoes, diced
1/4 cup ketchup
1 tablespoon honey
1/4 teaspoon black pepper
In a large saucepan, cover the potatoes with cold water. Add half the salt and bring to a simmer. Cook until very soft, about 10 minutes. Drain well and return the potatoes to the saucepan. Stir in the half the butter, the milk, a pinch of salt, and the cayenne. Mash until smooth and taste for seasoning. Set aside.
In a large skillet, melt the remaining butter over medium-high heat. Add the onion and cook until browned, about 4 to 5 minutes, stirring occasionally. Stir in the garlic and cook 1 minute longer. Add the cumin, cinnamon, and beef and cook, stirring until browned and no longer pink, about 5 or 6 minutes. Pour off the excess fat.
Stir in the beans, tomato, ketchup, and honey and season with salt and pepper. Cook 5 minutes longer and spread evenly in pan. Spread the sweet potatoes on top. Bake in preheated 400°F oven until the potatoes are browned and the meat is bubbling underneath, about 20 to 25 minutes.
Note: Shepherd's Pie can be refrigerated, unbaked for 2 days. If baking straight from the refrigerator, add 10 minutes.
Older Recipes:
White
Gazpacho with Shrimp
(serves 4)
ingredients:
6 slices wheat bread
3 Tbl. sherry vinegar
1 cup slivered almonds
3/4 cup seedless grapes, green
1/2 pound medium shrimp, p&d
1/2 medium European cucumber
1 tomato, seeded and diced
1 clove garlic, smashed & chopped
2 Tbl. celery, minced
2 1/2 cups cold water
2 Tbl. cilantro, minced
1/2 cup extra virgin olive oil
salt and cayenne pepper to taste
Cut
crusts off bread and discard. Tear bread into pieces. Peel,
seed and chop cucumber.
Fill
a large bowl with ice and water. In another bowl, combine
the bread, almonds, grapes, cucumber and garlic with the water,
oil and vinegar. Working in batches, puree the mixture in
a blender then transfer to a large bowl set in the ice bath.
Stir the soup until chilled; season with salt and cayenne.
Reserve the ice bath.
In
a medium saucepan of boiling water, cook the shrimp until
opaque, about 2 minutes. Drain and refresh in the ice bath
until chilled. Drain well; pat dry and cut into quarters crosswise.
Ladle the soup into chilled bowls. Garnish with the shrimp,
tomato, celery and cilantro and serve.
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Summer
Pilaf with Salmon and Vegetables
(serves 4)
ingredients:
2 tsp. butter
1 1/3 Tbl. fresh parsley, chopped
1/3 cup red onion, diced
1 1/3 Tbl. fresh chives, chopped
2/3 cup green beans, 1” diagonal cut
2 tsp. fresh lemon juice
2 cups long-grain brown rice, hot and cooked
1 roasted red pepper, diced
2/3 cup frozen peas, thawed
1/3 tsp. salt
1/3 cup vegetable broth
freshly ground pepper
1 pound smoked salmon, julienne
Melt
butter in a large over medium-high heat. Add onion and green
beans; cook 6 minutes or until tender; stirring occasionally.
Stir in rice, peas and broth; cook 1 minute. Add salmon, parsley,
and remaining ingredients; stir well to combine. Cook 2 minutes
or until thoroughly heated.
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Sesame
Chicken Salad
(serves 4)
Dressing:
1/2 cup vegetable oil
2/3 cup sesame seeds
6 Tbl. rice vinegar
3 Tbl. vegetable oil
2 1/2 Tbl. fresh ginger, minced
5 ounces mixed baby greens
2 Tbl. Dijon mustard
1/2 ea. hothouse cucumber
Chicken:
2 large tomatoes, 8 wedges
1/2 cup Dijon mustard
1/3 cup maple syrup
1 1/2 pounds chicken tenders
For
dressing: Whisk all ingredients in bowl. Season with salt
and pepper.
For
Chicken: Whisk mustard and syrup in bowl to blend. Add
chicken & marinate 1 hour.
Spread
sesame seeds on plate. Remove chicken from marinade; shake
off excess. Coat chicken on both sides with sesame seeds.
Sprinkle with salt and pepper. Heat 1 Tbl. oil in large nonstick
skillet over medium-high heat. Working in batches, add chicken
to skillet and sauté until just cooked through, about
2 minutes per side. Transfer chicken to plate. Add more oil
to skillet as needed for each batch.
Mix
greens, cucumber (unpeeled and sliced thin), and tomatoes
in large bowl. Toss with enough dressing to coat. Divide salad
among 4 plates. Top with chicken, drizzle with any remaining
dressing and serve.
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Salade Americaine
(serves 4)
ingredients:
2 2/3 Tbl. olive oil
2 tsp. fresh basil, torn
1 1/3 cloves garlic, minced
2/3 each green pepper, minced
2 tsp. fresh thyme, minced
2/3 each tomato, minced
2/3 lemon, juiced
2/3 small red onion, minced
3 Tbl. dry white wine
3 each scallion, sliced thin
1 pint corn
2 Tbl. fresh parsley, chopped
In
a heavy saucepan, heat the oil over moderate heat and in it
cook the garlic with the lemon juice, wine, thyme, salt and
pepper.
Add the corn and simmer the mixture for 3 minutes. In a bowl
combine the corn mixture, bell pepper, onion, tomato, scallions,
parsley and basil. Season with salt & pepper and mix well.
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Eggplant
Mykonos
(serves 4)
ingredients:
2 medium onion, chopped
1/2 tsp. salt
2 cloves garlic, minced
1 tsp. ground fennel
2 Tbl. olive oil
2 Tbl. fresh dill, chopped
1 large eggplant
2 Tbl. lemon juice
1 large red pepper
3 cups fresh spinach, packed
2 pound tomatoes, chopped
1/2 cup water
1 cup feta cheese, crumbled
salt and pepper
In a nonreactive stewpot, sauté the onions and garlic
in the olive oil until translucent. Cut the eggplant into
1" cubes and add them to the pot. Slice the pepper into
1" square pieces. Add the peppers, tomatoes, water, salt,
and fennel to the pot.
Cover
the pot and simmer, stirring frequently, until the eggplant
is completely tender, about 15 minutes. Stir in the fresh
dill, the lemon juice and spinach. Simmer for another minute
or two until the spinach wilts but is still bright green.
Add salt and pepper to taste. Garnish with feta.
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Orange
Almond Salad
(serves 4)
Ingredients:
1 head romaine lettuce, washed and spun dry
1 bunch spring onions, sliced 1/2" long
1 package slivered almonds, toasted
2 each oranges (or 1 can mandarin oranges)
Salad Dressing:
2 tablespoons red wine vinegar
1/4 cup olive oil
2 tablespoons sugar
If
using whole oranges, peel then cut segments away from papery
skin. If using mandarin oranges, drain and gently rinse under
cold water.
To
prepare dressing: Combine the red wine vinegar and the
sugar in a small bowl. Whisk vigorously until all the sugar
is dissolved. While whisking, drizzle in the olive oil to
combine.
Gently
toss the lettuce, almonds, scallions and oranges in a large
bowl. Just before serving, pour all the dressing over salad
and toss to coat each leaf of lettuce with dressing.
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