live in the CBS12 studio

I created three recipes for CBS12 daybreak news today at 5, 6, and 9 am news shows.  Arrival time was 4 am ?!?! wow – that comes fast )!  I utilized mostly seasonal ingredients, which are all grown in Florida and other parts of the United States.  If you seek out local markets versus grocery store chains, you will find more domestic products, which in turn are more fresh because they do not have to travel around the world to get to your kitchen.  Also, fresh produce and meats will stay “fresh” over a 5 day period.  Therefore, if you shop for these recipe’s ingredients do not feel you have to cook everything at once.  Rather, keep the ingredients in the fridge and cook them through the week, instead of that frozen dinner option.  You will thank me for TASTE and TEXTURE fresh ingredients provide!  Enjoy and let me know if you have any questions…

fresh, fast & affordable…pan roasted chicken with warm mozzarella, tomato & arugula

(serves 4) approximately 25 minutes & $19

4 chicken breasts – diced

1 clove garlic crushed and chopped

1 cup cherry tomatoes – sliced in half

1 cup fresh mozzarella – diced

4 cups fresh arugula (approximately 2 bunches)

salt and pepper

3 Tablespoons olive oil

1/2 lemon

1) heat a large sauté pan with 2 Tablespoons of olive oil for 2-3 minutes. Season diced chicken generously with salt and pepper. Add to heated sauté pan.

2) brown chicken for 4-5 minutes and add garlic and tomatoes. Reduce heat to medium and ¼ Cup water. Allow to cook for another 4-5 minutes or until the tomatoes are cooked and begin to break down.

3) Remove your chicken and tomatoes from the heat and add your mozzarella and 1/2 of the arugula. Toss gently and TASTE. Adjust seasoning with salt and pepper.  Serve with extra arugula, 1 tablespoon olive oil and  parmesan cheese (optional).

fresh, fast & affordable…turkey sausage and butternut squash hash with toasted asparagus

(serves 4) approximately 35 minutes and $16

the crew went after this one, hence my quick out of focus shot...

2 pounds turkey sausage – removed from casing ( Boy’s market in Delray has my favorite!)

1 vidalia onion – coarsely chopped

1 idaho potato – diced

1 large butternut squash – peeled and diced

1 clove garlic crushed and chopped

2 sprig of rosemary – chopped

1 pound green asparagus – 1 ½ inch trimmed off of bottom

1-teaspoon ground coriander

salt and pepper, 4Tablespoons olive oil

1) heat oven to 400 degrees. Toss the squash with 1 Tablespoon olive oil, garlic, rosemary and season with salt and pepper. Place on sheet tray lined with aluminum and place on top rack. Bake for 12-15 minutes or until squash is tender. Turn your oven to Hi Broil.

2) heat a large sauté pan with 2 Tablespoons of olive oil for 2-3 minutes. Add the sausage in small pieces and allow to brown and cook for 3 minutes, add potato, and cook for another 3 minutes (note: fresh sausage is typically well seasoned so season after it is cooked). Reduce the heat to medium and add onion and continue to cook for an additional 4 minutes.

3) season asparagus with ground coriander, salt and pepper and drizzle with 1 Tablespoon olive oil. Place on aluminum lined sheet tray and place under broiler and cook for 4 minutes. (aluminum captures the flavor so it does not burn on pan & it is easier to clean up!) Give your tray a shake to toss asparagus and cook for another 2 minutes.

4) Add the butternut squash to your turkey sausage mixture and toss well. TASTE and adjust seasoning. Serve with toasted asparagus

fresh, fast & affordable…barley & broccoli stuffed portobello mushrooms with broiled corn

(serves 4) approximately 30 minutes and $18

4 large portobello mushrooms caps

1 cup whole grain barley – cooked according to package instructions

1 clove garlic – crushed and chopped

1 red onion – coarsely chopped

1 bunch of broccoli - coarsely chopped

1 bunch parsley – coarsely chopped

2 Tablespoons sherry vinegar

4 ears of corn – out of husk

salt and pepper, 4 Tablespoons olive oil

1) heat oven to 400 degrees. Remove stem from portobello cap and brush cap lightly with paper towel to remove any dirt. Place on sheet tray lined with aluminum and season with salt and pepper. Drizzle with 2 Tablespoons of olive oil and place on top rack. Bake for 15 minutes or until mushrooms are tender. Turn your oven to Hi Broil.

2) heat a large sauté pan with 2 Tablespoons of olive oil, onion and garlic for 2-3 minutes or until onions are translucent. Add the broccoli and season with salt and pepper. Reduce the heat to medium, while cooking for 3 minutes, stirring. Add ¼ water and cover to finish cooking for 2 minutes.

3) season corn with salt and pepper and drizzle with 1 Tablespoon olive oil. Place on aluminum lined sheet tray and place on middle rack under broiler and cook for 8 minutes or until tender. Give your tray an occasional shake to evenly cook corn.

4) Combine parsley, sherry vinegar and barley with the broccoli mixture. TASTE and adjust seasoning. Fill the portobello mushroom caps with mixture and serve with broiled corn.

Tags: Add new tag, CBS12, fresh, local, recipes, simple, television, the fresh chef, whole grains

This entry was posted on Saturday, October 3rd, 2009 at 12:48 am and is filed under a triple threat, livin' the dream, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.