Thick Cut Marinated Pork Chops topped with Spicy Pineapple and Persimmon Salsa

dinner, pork | October 30, 2015 | By

 

 

 

 

Juicy Thick Cut Bone-In Pork Chop topped with Spicy Pineapple and Persimmon Salsa

Juicy Thick Cut Bone-In Pork Chop topped with Spicy Pineapple and Persimmon Salsa

 

 

Thick Cut Marinated Pork Chops topped with Spicy Pineapple and Persimmon Salsa
Serves 4
A JUICY Seared Pork Chop served with Spicy Pineapple and Persimmon Salsa
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 4 thick cut pork chops, bone in
  2. 2 tablespoons olive oil (for marinating pork chops)
  3. 2 tablespoons olive oil (for searing pork chops)
  4. 2 cups diced fresh pineapple
  5. 1 Persimmon, diced
  6. 1 cup diced red pepper
  7. 1 cup diced green pepper
  8. 1/2 cup chopped cilantro
  9. 1/4 cup finely chopped red onion
  10. 3 tablespoons finely chopped Jalapeño pepper, stemmed and seeded (Remember that the seeds are what make it spicy hot...so add as many seeds as your palate can tolerate.)
  11. 1 large clove garlic, minced
  12. Juice of 1 large lime
  13. Steak Seasoning
  14. Onion Powder
  15. Salt and Pepper, to taste
Instructions
  1. In a medium bowl, combine pineapple, persimmon, red pepper, green pepper, cilantro, red onion, jalapeno, garlic, and lime juice. Stir until well combined. Season with salt, to taste. Put in the fridge for now.
  2. Season pork by sprinkling steak seasoning and powdered onion on both sides. (BE CAREFUL to GENTLY sprinkle the steak seasoning because it is salty. Drizzle with olive oil, massage into meat, and let marinate for 15 mins.
  3. Put olive oil in frying pan, and on medium/high heat. Cook the pork chops for 4 minutes on each side. Make sure to cook chops until the internal temperature is about 135-140 degrees. Then let the pork chops rest for about 10 minutes.
  4. Serve rested chops with a healthy helping of the chilled salsa on top!
Notes
  1. Remember that the jalapeno seeds are what create heat. So...add as many seeds as your palate can tolerate. ALSO...mommies and daddies...PLEASE have your young chefs use plastic gloves if they are dicing the jalapeños. 😉
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Creamy Seafood Orechiette with Kale

dinner, pasta, seafood | October 29, 2015 | By

 

Creamy Seafood Orechiette with Kale
Serves 4
Succulent crab, shrimp, calamari, mussels, and octopus with orechiette pasta in a cream sauce. So good! Yet easy enough to make after work and homework time.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 small red onion, diced
  2. 2 large garlic cloves, minced
  3. 1 1/2 cups cleaned and chopped kale
  4. 2 roasted red peppers, sliced
  5. Kosher salt
  6. 2 tablespoons fresh basil leaves, chopped
  7. 1/2 lemon, juiced
  8. freshly ground pepper
  9. 2 cups dried orechiette
  10. 3/4 cup heavy cream
  11. 1 cup vegetable stock
  12. 1 bag of frozen mixed seafood, thawed (The one we get has shrimp, calamari, octopus, and mussels)
  13. Freshly Grated Parmesan Cheese
Instructions
  1. 1. Place chopped kale in sauté pan with half cup water, and cook until tender. Add water as needed if it becomes dry.When done, remove cooked Kale, and put aside for now.
  2. 2. In the same pan, melt 2 tablespoons of butter, and cook garlic and red onions until fragrant. Add thawed seafood, lemon juice, and cook for several minute. Making sure to mix. Add vegetable stock, and let cook for two minutes. Next add heavy cream and basil, and allow sauce to thicken slightly.
  3. 4. Add cooked orechiette (that has been cooked according to package directions) and kale to cream sauce and stir, making sure to coat well. Next add, sliced roasted red peppers, and salt and pepper to taste.
  4. 5. Sprinkle a generous amount of grated parmesan cheese on each serving after plating.
Notes
  1. You can add more vegetable stock if you find that cream sauce has become too thick. Also, don't be afraid to experiment with different types of seafood. 🙂
Together Three Chef http://togetherthreechef.com/
Seafood Orechiette

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Pasta Carbonara

dinner, pasta | October 24, 2015 | By

 

Pasta Carbonara
A creamy pasta dish! Just a handful of ingredients, but with endless taste.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 12 ounces, weight Pasta, Any Variety
  2. 8 pieces Thick Cut Bacon (diced Small)
  3. 1/2 whole Medium Onion, Diced Small
  4. 2 cloves Garlic, Minced
  5. 3 whole Eggs
  6. 3/4 cups Grated Parmesan
  7. 3/4 cups Heavy Cream
  8. Salt & Plenty Of Black Pepper
  9. Chopped Red and Yellow peppers
Instructions
  1. Cook pasta according to package directions.
  2. While the pasta is cooking, fry the bacon until crisp. Remove from the pan and drain on paper towels. Pour off most of the bacon grease. Return the pan to the stove over medium-low heat and cook the onions and garlic until golden brown. Set aside.
  3. In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.
  4. When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.
  5. Halfway through, add the peppers, bacon, and sauteed onion/garlic.
  6. Serve immediately with extra Parmesan.
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Confetti Pasta Carbonara

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Deconstructed Eggplant Parmigianna

dinner, Uncategorized | October 20, 2015 | By

Deconstructed Eggplant Parmigianna
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Ingredients
  1. 1 large eggplant sliced into 1/4-inch-thick rounds
  2. ¾ teaspoon kosher salt, more to taste
  3. Black pepper to taste
  4. About 3/4 cup extra virgin olive oil, more for drizzling
  5. 5 garlic cloves
  6. 4 cups cherry tomatoes, halved
  7. 4 sprigs oregano
  8. 3 sprigs basil, plus 5 large leaves
  9. 5 tablespoons finely grated Parmesan
  10. ¼ cup panko bread crumbs
  11. ⅓ cup ricotta
  12. 2 ounces fresh mozzarella
Instructions
  1. 1. Place the eggplant slices in a colander over a bowl. Season with 1/2 teaspoon salt. Let stand 20 minutes. Drain and pat slices dry with a paper towel. Season with pepper.
  2. 2. Working in batches, heat some of the oil in a large skillet over medium-high heat (you will need about 1/2 cup total for frying, less with a nonstick pan). Add as much eggplant to the skillet as fits comfortably in a single layer. Cook, without moving, until undersides are dark golden, about 4 minutes; flip and cook 3 to 4 minutes more. Transfer eggplant to a paper towel-lined plate. Repeat with remaining oil and eggplant.
  3. 3. Let the skillet cool for a few minutes. Return it to medium heat and add 3 tablespoons oil. Smash and peel 4 garlic cloves and add them to the skillet; cook until golden and fragrant, about 2 minutes. Add tomatoes and oregano. Cook, breaking up the tomatoes with the back of a spatula, until tomatoes start to form a sauce, 15 minutes. Add the basil sprigs and 4 tablespoons Parmesan; simmer 5 minutes longer.
  4. 4. While the sauce simmers, in a small skillet over medium heat, warm 1 tablespoon oil. Mince 1 garlic clove and add to the skillet with the bread crumbs. Toast, stirring, until bread crumbs are just golden, about 2 minutes. Remove from heat and stir in 1 tablespoon Parmesan and a pinch of salt.
  5. 5. Arrange eggplant on a large platter. Spoon dollops of ricotta over the eggplant and top with sauce. Scatter bread crumbs over sauce. Top with mozzarella and garnish with torn basil leaves. Drizzle with oil and serve.
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BBQ Shrimp Tostadas

 

BBQ Shrimp Tostadas

 

 

BBQ Shrimp Tostadas
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. •2 teaspoons McCormick Smokehouse Maple seasoning
  2. • 3 TBSP Smokey flavored BBQ sauce
  3. • 1 teaspoon Black Pepper
  4. 1.2 teaspoon salt
  5. • 2 pounds Large Shrimp, Peeled And Deveined
  6. • 1 Tablespoon Extra Virgin Olive Oil
  7. • 4 cloves Garlic, Minced
  8. • 3 Avocados
  9. • 1 cup Red Coleslaw, grated
  10. • 1 Jalapeño, Seeded, Diced
  11. • 2 Tablespoons Freshly Chopped Cilantro
  12. • 1 clove Garlic, Minced
  13. • 2 Lime
  14. 1 cup cherry tomatoes, quartered
  15. 12 Tostada Shells
  16. 1 cup Crumbled Queso Fresco
  17. 3 Limes, Cut Into Wedges
  18. Queso Fresco, crumbled
For the shrimp
  1. Whisk together the McComick seasoning, salt and pepper in a small bowl.
  2. Place the shrimp in a large bowl, toss with olive oil and juice from 1/2 lime. Add the McCormick seasoning and stir well to coat; set aside.
  3. Heat grill to high.
  4. Skewer shrimp and place skewers on the grill and cook until just cooked through, 2 to 3 minutes per side. Baste with BBQ sauce. Remove from heat.
For Guacamole
  1. Cut avocados in half, remove seeds and scoop out pulp. In a small bowl, coarsely mash avocados, add garlic and jalapeños, quartered cherry tomatoes, juice from 1 lime, toss gently, and season with salt and pepper to taste.
  2. When ready to serve, start with a tostada shell and top with guacamole, lettuce, slaw, shrimp, and queso fresco. Serve with lime wedges.
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Lasagna Cupcakes

dinner, lunch, pasta, Uncategorized | October 20, 2015 | By

 

Lasagna Cupcakes
Serves 6
Easy yet delicious 3-cheese lasagna cupcakes
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 2 tablespoons olive oil
  2. 1 medium onion, finely diced (about 1 cup)
  3. 4 cloves garlic, minced
  4. 1/2 lb. turkey sausage
  5. 1/2 lb. lean ground beef
  6. 8 oz. Spaghetti sauce (Whatever your favorite one is;)
  7. ¼ cup chopped fresh basil, plus 12 whole small leaves
Cheese Filling
  1. ¾ cup part-skim ricotta
  2. 1/2 cup chopped fresh spinach
  3. ¾ cup freshly grated Parmesan, plus more for topping
  4. 1½ cups shredded mozzarella, plus more for topping
  5. 1 package square wonton wrappers
Instructions
  1. 1.Preheat the oven to 350 degrees.
  2. 2.For the meat sauce: In a large skillet over medium-high heat, warm the olive oil, once it is hot add the onion and garlic, sprinkle with a little salt and saute until softened.
  3. 3.Add the sausage and ground beef, breaking up the clumps with your spoon. Cook until no longer pink. Stir in the spaghetti sauce and cook 1 to 2 minutes. Add ¼ cup chopped basil, as well as some salt and pepper. Stir to combine and simmer uncovered, for about 3 minutes, stirring every now and then. Take off the burner once cooked, and let it cool.
  4. 4.For the cheese filling: Stir together the ricotta, ¾ cup Parmesan, spinach, and ¾ cup mozzarella. Season with salt and pepper. Set aside.
  5. 5.To assemble the cupcakes: You will need a cupcake pan. Spray the cups with cooking spray. Place a wonton wrapper in each cup.
  6. 6.Place about 1 TBSP of meat sauce at the bottom. Top it with 1 TBSP of ricotta filling. Then, place another wonton wrapper, rotating it about 90 degrees so that the corners of the first wrapper and the second wrapper aren't right on top of each other. Repeat this until you've built 3 layers total. Top each with a small basil leaf, then another wonton wrapper. Finish each cupcake with a spoonful of meat sauce, a little shredded mozzarella and pinch of grated Parmesan.
  7. 7.Put them into the oven and bake for 15 to 20 minutes. Keep an eye on them to make sure they don't overcook. Let them rest for 15 minutes. Take them out of the tin after resting, and top with a little more basil and spaghetti sauce. Voila!
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Cheesy Mashed Potato Chicken and Waffles

dinner, lunch, sandwich | October 20, 2015 | By

 

Waffle sandwich

Cheesy Mashed Potato Chicken and Waffles
Waffled Mashed Potato and Fried Chicken Sandwich. It's filled with cheddar, parmesan, sweet peppers, onions, and bacon!
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. •2 Tablespoons vegetable oil
  2. •1/4 cup heavy cream
  3. •2 large eggs
  4. •2 1/2 cups leftover mashed potatoes
  5. •3 Tablespoons chopped scallions
  6. •1 cup shredded cheddar cheese
  7. •1/4 cup shredded parmesan cheese
  8. •1/4 cup chopped red onions
  9. •1/2 cup all-purpose flour
  10. •1/2 teaspoon baking powder
  11. •1/4 teaspoon baking soda
  12. •6 Strips fried and crumbled bacon
  13. •1/2 Yellow pepper (chopped)
  14. •1/2 Red pepper (chopped)
  15. •1/4 cup chopped parsley
  16. •1/4 cup Brown Mustard
  17. •2 TBSP Honey
  18. •Romaine lettuce
Instructions
  1. Preheat the waffle baker and grease it with cooking spray.
  2. In large bowl, whisk together oil, heavy cream and eggs. Stir in the mashed potatoes, scallions, peppers, onions, and cheese until well combined.
  3. In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it's well combined. 

Scoop 1/2 to 2/3 cup (depending on the size of your waffle baker) of the mixture into the prepared waffle baker, spreading it into an even layer. (The potato mixture will not spread or expand as much as a regular waffle, so it's important to spread it in an even layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout.
  4. In a separate bowl, mix mustard and honey together until well incorporated. Put to side.
  5. To make the sandwich, you will need two waffles. Coat one side of both waffles with mixed mustard sauce. Place one washed leaf of Romaine lettuce on the bottom waffle, and layer with chicken, bacon and tomato. Top with the other waffle. ENJOY!
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Quiche Lorraine 2.0

Quiche Lorraine 2.0
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Ingredients
  1. 1 pie crust, rolled out and fitted into a 9″ pie pan
  2. 4 eggs, beaten
  3. 1 1/2 cups milk
  4. 1 Tbsp oil
  5. 1 small onion, minced
  6. 1/4 cup sliced leeks
  7. 1 bag (6 oz) baby spinach
  8. 6 strips bacon, cooked and crumbled
  9. 1 1/2 cups Gruyere cheese, shredded
  10. 1/2 cup Extra Sharp white cheddar
  11. 1 tbsp flour
  12. Salt & Pepper, to taste
Instructions
  1. Preheat the oven to 400°F. Bake the pie crust for 5-7 minutes, until very lightly browned. Remove from oven and reduce oven to 325°F.
  2. Meanwhile, in a large saute pan, heat the oil over medium-high heat. Saute the onions for about 5 minutes. Add the spinach and saute until the spinach is wilted. If there is a lot of extra moisture in the pan, drain the vegetable mixture.
  3. In a large bowl, stir together the eggs, milk, onion, bacon, spinach, , and salt. In a separate bowl, toss the cheese and flour together. Add the cheese to the rest of the ingredients and mix well. Pour into your partially baked pie crust and bake 45-55 minutes, until set. Let it cool for about 20 minutes before slicing. It can be served warm or at room temperature.
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Grilled Seafood Kabobs

dinner | October 1, 2015 | By

 

 

 

Grilled Seafood Kabobs
Serves 4
Scrumptious Salmon, Tuna Steaks, and Jumbo Shrimp Kabobs
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Ingredients
  1. 4 tsp (18 mL) soy sauce
  2. 1 tbsp (15 mL) oyster sauce
  3. 2 tsp (10 mL) lemon juice
  4. 2 tsp (10 mL) sesame oil
  5. 1 tsp (5 mL) liquid honey
  6. 1/4 tsp (1 mL) hot pepper flakes
  7. 1 Zucchini (sliced in 1/2 in slices)
  8. 1 Yellow squash (sliced in 1/2 in slices)
  9. 1 Red Onion (Rough cut)
  10. 1 Red Pepper (Rough cut)
  11. 2 skinless salmon fillets, (6 oz/170 g each), quartered crosswise
  12. 2 Tuna Steaks, quartered crosswise
  13. 12 Jumbo Shrimp (deveined and shelled)
Instructions
  1. In baking dish, combine soy sauce, oyster sauce, lemon juice, sesame oil, honey and hot pepper flakes. Add salmon, tuna, and shrimp. Turn to coat; let stand for at least 10 minutes. (2 hours is even better!)
  2. Thread salmon, tuna , shrimp, and veggies onto metal or soaked wooden skewers, making sure to alternate. Place on greased grill (Either indoor or outdoor) over medium-high heat; grill until grill-marked, and fish flakes easily when tested with fork, 8 to 10 minutes. Flip as necessary.
  3. Serve immediately
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Butternut Squash Soup with Homemade garlic Croutons and Crispy Prosciutto

dinner, lunch, Uncategorized | October 1, 2015 | By

Butternut Squash Soup with Homemade Garlicky Croutons and Crispy Proscuitto
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Ingredients
  1. 3 tbsp. olive oil, separated
  2. 1 whole butternut squash
  3. ½ medium onion, diced
  4. 2 carrots, diced
  5. 3 cups chicken stock
  6. ½ tsp. kosher salt, plus more to taste
  7. ¼ tsp. ground black pepper, plus more to taste
  8. ⅛ tsp. ground nutmeg, plus more for garnish
  9. ½ cup heavy cream
Croutons
  1. 2 slices of French Bread (1/2 inch thick, and chopped into squares)
  2. 2 TBSP butter
  3. 1 clove garlic, finely chopped
Garnish
  1. 4 slices prosciutto
Instructions
  1. 1.Heat oven to 350 degrees.
  2. 2.Cut the squash in half and remove the seeds using a spoon.
  3. 3.Line a baking sheet with tin foil and place the squash, cut-side down, on the sheet. Lightly drizzle the squash with 1 tbsp. olive oil. Place in the oven and roast for 1 to 1½ hours or until you can easily insert a fork or knife into the softened flesh of the squash. Remove from the oven and allow to cool.
  4. 4.Once cool, scoop out the flesh of the squash using a spoon and discard the skin.
  5. 5. In a medium-sized pot, add the remaining 2 tbsp. olive oil and heat over medium-high heat. Add the onion, carrots, salt, pepper and nutmeg and saute until the onions are tender, about 8-10 minutes. Then, add the squash and cook for an additional 5 minutes.
  6. 6. Add the chicken stock and bring the mixture to a boil. Once boiling, reduce heat to a low-medium and simmer until the carrots are tender, about 8-10 minutes.
  7. 7. Using a blender, food processor or immersion blender, puree the mixture until completely smooth. Once smooth, return to the pot to medium-high heat and add the heavy cream. Heat mixture until hot, but not to a boil.
  8. 8. Add nutmeg and allspice, and salt and/or pepper to taste as needed.
  9. 9. To make croutons, heat butter and garlic on stove top. Add chopped bread (when fragrant). Place in oven for 10 minutes to crisp.
  10. 10. Chop the prosciutto and fry on stovetop until slightly crispy.
  11. 11. Garnish served soup with several croutons and prosciutto.
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