Seared Cod with Red Curry Coconut Sauce

lunch, pasta, seafood | August 27, 2016 | By

Chef Fresh was totally in his element tonight!  His earbuds were in, and he listened to his favorite hip hop artists as he went to town in the kitchen!!!!  As he put it, “I’m sick of meat.  Tonight it’s gonna’ be seafood.”  He hasn’t been as active in the kitchen since school started because homework has been plentiful.  As a result, baby sis has been the one designing the menu.  She’s a natural born carnivore who loves a mean burger, chicken, quail, bacon, lamb, goat, pork chops….you get the point. 😉

Coconut Cod 2


So, that’s pretty much what we’ve been eating in the past two weeks.  That is, until Chef Fresh pumped the brakes.  Tonight, he created a Thai inspired dish that was light, but truly satisfying.  This required a quick trip to the farmer’s market.  You guys know by now that my favorite farmer’s market in metro Atlanta is the DeKalb’s Farmer’s market.  But, our after work/school schedule is really tight, and it would be too far to travel.  The next alternative was to head out to Sprouts Farmer’s Market.  It’s really pretty much a grocery store….but with really fresh produce and seafood.

Coconut Cod3


He ultimately decided to make a seared Cod in a Red Curry Coconut sauce, and served it with Udon noodles.  What I love most about watching Chef Fresh cook is how serious he is about what he creates.  He has passion, and a very clear flavor palate.  He’s also very, very, uber serious about plating and styling his dish.  Most of the time, he takes the camera from me so that he can snap the perfect shot of his culinary creation.  Sigh…  First I’m the sous chef, now I’m the flunky photographer.

Coconut Cod4


The coconut curry sauce was the perfect combination of sweet and spicy, and really complimented the Cod.  He even added some shredded carrots and edamame beans for added crunch and color. 

Coconut Cod5


I continue to be impressed by my Young Chefs as they explore their creativity in the kitchen.  And….I love being able to relax a bit while they handle meals.  WINNING!!!! lol


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Cod with Red Curry Coconut Sauce
Seared Cod in a spicy sweet Red Curry Coconut sauce and served with Udon noodles.
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  1. •4 tablespoons coconut oil
  2. •salt and pepper to taste
  3. •1 TBSP onion powder
  4. •3 shallots, diced
  5. •3 cloves garlic, finely chopped
  6. •2 TBSP finely grated fresh ginger
  7. •2 tablespoons Thai red curry paste
  8. •1 ½ cups chicken broth
  9. •1 (14 ounce) can coconut milk
  10. •1 TBSP sugar
  11. •4 Cod fillets
  12. •¼ cup cilantro, plus more for garnish
  13. •¼ cup green onions, sliced
  14. •1/4 cup shredded carrots
  15. •1/2 cup edamame beans
  16. •1 tsp cayenne pepper
  1. Heat 2 tablespoons of coconut oil in a skillet over medium heat. Add the shallots, garlic, and ginger to the pan. Cook until tender and fragrant. Add the curry paste, followed by the chicken broth, coconut milk, salt/pepper, and sugar. Bring to a simmer, reduce heat to low, and allow the curry to reduce by half. Taste for seasoning and add salt, if needed. Also add the cayenne pepper. When reduced, add the cilantro.
  2. Season the cod fillets lightly with salt, pepper, and onion powder. Heat another skillet with 2 TBSP coconut oil. Sear the fillets on both sides. Make sure not to over cook.
  3. Distribute the curry sauce in four bowls, and add a handful of cooked Udon Noodles, and a seared cod fillet. Garnish with green onions, shredded carrots, edamame beans, and a few sprigs of cilantro.
  1. Dial up the spiciness and the sweetness by adjusting the cayenne and sugar to you palate.
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Ahi Tuna Poke Tower


It’s hard to believe that summer is nearly over, and that my young chefs are headed back to school in just a few days!  This summer has been a blast, and while most days were spent at the beach or in a pool, these guys have still carved out time to “play” in the kitchen.

The inspiration for tonight’s meal came after spending time with my brother and his beautiful fiancé in July.  They prepared the most delicious Poke bowl with Ahi Tuna and Salmon!  It was so fresh, and soooooo flavorful.  Ever since then Chef Jess has had Poke on the brain. 🙂

poke2The bottom line is that you’ve got to have fresh sushi grade Ahi to make Poke.  So, here in Atlanta, the best place to get the freshest seafood is the Atlanta Farmer’s market. 


The original recipe that Uncle Joey shared also called for pineapple, but she decided that this wasn’t the flavor profile she wanted the recipe to have.  Instead, she opted for diced jalapeños and carrots so that the Ahi could be the star.


The tuna steaks were beautiful!  Chef Jess took time to chop them into roughly equal sizes, and placed them in a bowl while she quickly whisked together the marinade.  She allowed the tuna to marinade for about an hour in the fridge.


I seriously cannot put into words just how DELICIOUS the tuna tasted.  To be honest….I could have simply eaten a bowl full of the Ahi itself. 🙂  But, the rice and veggies really helped to balance the dish (Not to mention…the tower looks really super beautiful. 😉


We’re pretty much a brown rice kind of family, so this is what she used to create the tower.  However, you can use whatever rice your heart desires. ♥

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Ahi Tuna Poke Tower
Serves 4
A classic Hawaiian dish made with fresh seafood.
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Prep Time
15 min
Prep Time
15 min
  1. 2 large sashimi grade Ahi tuna steaks (cut unto cubes)
  2. 1/2 cup chopped green onion
  3. 2 garlic cloves (finely chopped)
  4. 1 English cucumber (thinly sliced)
  5. 1/2 cup shredded carrots
  6. 1/4 cup low sodium soy sauce
  7. 1 TBSP rice wine vinegar
  8. 2 jalapeños (partially seeded and diced)
  9. 2 tsp grated ginger
  10. 3 TBSP sesame oil
  11. 2 avocados (chopped)
  12. 1 TBSP grated ginger
  13. 2 TBSP sesame seeds (both black and white)
  14. Room Temperature Cooked rice (Brown is our favorite)
  15. A sheet of seaweed paper cut into strips
  1. Rinse the Ahi and cut it into bite-sized cubes
  2. Rinse the green onions and chop them finely
  3. Mix soy sauce, ginger, garlic, sesame oil, vinegar, green onion and half the sesame seeds in a bowl.
  4. Add the tuna and mix well. Let it sit in the fridge for an hour for the flavors to mix.
To Assemble The Tower
  1. Place a layer of sliced cucumbers on a plate making a circular shape.
  2. Lightly grease a one-cup measuring cup with sesame oil.
  3. Fill it with rice and pack it down.
  4. Turn the measuring cup over on top of the cucumbers and gently remove the rice.
  5. Top the rice with some shredded carrots and green onions.
  6. Next, place a layer of chopped avocados.
  7. Top with a healthy serving of the marinated ahi.
  8. Garnish with black and white sesame seeds, jalepenos, and green onions.
  9. Add a few strips of seaweed
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Grilled Seafood Salad with Tiger Shrimp, Scallops and Calamari

brunch, lunch, salad, seafood | May 11, 2016 | By

The warm summer days are here, and our taste buds reflect it.  The Atlanta weather has been soooo beautiful and enjoyable!  This means much more time frolicking, and less time indoors.  We’ve been camping, road tripping, and basking in the sun…while cheffn’!  Lol

One of Chef Fresh’s favorite things is to eat outdoors when the weather is warm enough.  So, today we did just that!  He wanted to make a salad inspired by a menu item from one of our favorite brunch spots called Dune Deck Café.  We absolutely LOVE this place because it’s a low key Diner that’s right on the ocean in Lantana, FL.  It’s a popular place because the food is really good, and the view is ridiculously breathtaking!

 dune deck2

They serve a grilled calamari platter with pita bread and various sauces that has me questioning why I’ve been eating fried calamari my whole life!!!!!

dune deck1

 With the calamari as his inspiration, Chef Fresh decided to make a salad filled with all of the things that he loves….SEAFOOD!!!!  This required a trip to our Farmer’s Market because he wanted fresh calamari, tiger shrimp, and scallops.  Our local Farmer’s market is amazing!  You can literally find anything you need, and the prices are truly reasonable.     

Some days we stroll through trying to look for unfamiliar and peculiar looking foods.  The weirder it looks..the more intriguing it seems to be to them.  But on this particular day, we had a time constraint, so Chef Fresh made a Beeline to the seafood stand. 


 Although Calamari is the star, Chef Fresh also wanted the other components to “compliment the dish.”  He decided to keep the seasoning simple so to not overpower the sweetness in the scallops and shrimp.  He rattled off his chore list then put in his earbuds to jam to some rap song.  sigh…  I’ve been trying to brainwash him into loving my kind of music.  It’s proven to be futile…for now. 😉 


My task was dicing garlic and cilantro, and tossing the jumbo shrimp with lemon juice.  I was told to “correctly grill the shrimp.”  He must have forgotten that I taught him how to…”CORRECTLY GRILL THE SHRIMP!” smh




Chef Jess was put on asparagus duty! After trimming the stems, she lightly coated the spears with EVOO and dusted with salt and pepper.  Then she seared them on the indoor grill.


 Chef Fresh skewered the marinated calamari, then cooked them on the indoor grill.  He also sautéed the scallops in a little butter, lemon juice, and a touch of salt and pepper.


The beautiful thing about this salad is that you can include whatever your favorite seafood is.  Substitute the shrimp with lobster or crab, or add them all!

salad dressing

Chef Fresh asked me to make the vinaigrette recipe that I typically make for salads. It has the perfect balance of lemon, garlic, and oregano flavor, and you can use it on any type of salad that requires some type of vinaigrette and/or dressing.  It’s a recipe that I learned from my mother because she rarely ever bought salad dressing when I was younger.


The key to this salad is improvisation, and being open to adding whatever ingredients are available to you.  The goal is to create a fresh and light salad that is exploding with flavor.  With all the seafood, the kids actually don’t realize that they are chowing down on healthy vegetables.  🙂


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Grilled Seafood Salad with Tiger Shrimp, Scallops and Calamari
A refreshing salad that's perfect for the warm summer months.
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  1. 10 large tiger shrimp
  2. 1 lb small scallops
  3. 4 whole squid with heads, cleaned and sliced into 1 1/2 in rings
  4. Cherry Tomatoes
  5. Sliced English Cucumber
  6. 1 lb asparagus, with ends trimmed
  7. Chopped Romaine Lettuce
  8. Thinly sliced fennel
  9. 3 Hard boiled eggs (halved)
  10. 4 Lemons (2 for juicing, 2 for garnishing)
Calamari Marinade
  1. ¼ cup extra virgin olive oil
  2. ½ lemon, juiced
  3. 4 cloves garlic, minced
  4. 2 sprigs thyme
  5. 2 tsp Cumin
  6. 1 tsp Paprika
  7. Zest and juice of 1/2 lemon
  8. Sea salt and fresh ground pepper, to taste
  1. ¼ cup extra-virgin olive oil
  2. 2 Tbsp. red wine vinegar
  3. 1 lemon, juiced
  4. 2 cloves garlic, finely chopped
  5. 1 tbsp Dijon mustard
  6. 1 tsp. dried oregano leaves
  7. Salt and Pepper to taste
  1. Combine the olive oil, garlic, cumin, lemon zest, lemon juice, cumin, salt, pepper, and thyme in a bowl.
  2. Place calamari in the bowl and toss to coat. Place in the refrigerator to marinate for an hour or two.
  3. Remove from the fridge and return to room temperature.
  4. Skewer calamari (About 3-4 on a skewer)
  5. Preheat grill to high. Oil the grill before grilling.
  6. Remove the calamari from the marinade, and discard the marinade.
  7. Grill until done (Apprx. 3 minutes per side)
  1. Peel and devein the shrimp, leaving the tail intact. Gently run a small knife down the center of the backs to butterfly the shrimp.
  2. Put in glass bowl and mix in 2 cloves of chopped garlic, juice of a 1/2 lemon, 1/4 cup chopped cilantro, and a pinch of salt and pepper.
  3. Let marinate for 1 to 2 hours.
  4. Heat grill and cook for 1-2 minutes per side. Do not overcook.
  1. Heat 2 pats of butter in a pan and add scallops. Squeeze juice from a half lemon, and sprinkle with some salt and pepper. It cooks quickly, so make sure not to overcook them. Set aside when done.
  1. Sprinkle with EVOO (Extra Virgin Olive Oil) and salt and pepper. Grill them on a hot grill, and turn to make sure to make beautiful grill marks. Remove when the are cooked through.
  1. Add all ingredients to a mason jar or any type of container with a top. Cover and shake vigorously until combined. Adjust salt and pepper as needed.
  2. Cover and store in the refrigerator up to 1 week. Stir before serving.
To assemble salad
  1. Lay Romaine lettuce on a large platter, and arrange the tomatoes, asparagus, cucumbers, and fennel on the lettuce leaves. Next, add the shrimp and scallops side by side, and lay the calamari skewers on top. Drizzle the vinaigrette over the platter, and finish by adding the boiled eggs, and lemon quarters.
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Asian Turkey Meatball Tortillas

dinner, lunch, taco | March 17, 2016 | By

What kid doesn’t like eating with their hands?  🙂  As sophisticated as my Young Chefs think they are, they don’t mind rolling up their sleeves and saying “goodbye” to the fork.  That’s why stuffed tortillas are a fan favorite in this house.  Whether beef, chicken, or seafood…Chef Jess and Chef Fresh are over the moon.  This time they decided to try something a bit different. 

They have always loved my recipe for Thai Chicken Tortillas, but they wanted to do something a bit different while keeping the flavors.  After some brainstorming…and a bit of bickering, they agreed that ground turkey was the way they would go. 

I was given the veggie chopping task while they seasoned, mixed, and formed the meatballs. 


turkey taco7 new edited

 The aroma that filled the house was unbelievably amazing!!!!

turkey taco8

Chef Fresh was the first to taste the cooked meatballs, and he did his “happy dance” to show his approval.  (I’ll try to catch this on video because it’s so silly). 

turkey taco9

Chef Fresh made the coleslaw mixture, and they built their own tortillas. turkey taco1

As always, we used the time to talk and bond.  On this day, Chef Jess had a lot on her mind because it was almost time for her school play.  She was pretty nervous because she had a singing solo.  So Chef Fresh and I pretended to be the audience while she sang her part over…and over….and over again. 🙂 

All the practice paid off because she nailed it on the BIG day.  (This is a picture from her actual performance.) 

Chef Jess singing


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Asian Turkey Meatball Tortillas
Serves 8
These turkey meatballs are overflowing with flavor from garlic, ginger, scallions, fish sauce, lime, and a few dashes of sriracha. The cool, tangy and sweet flavor from the slaw helps to make this dish soooo amazingly delicious.
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
For the meatballs
  1. 1.5 pounds Ground Turkey
  2. 4 scallions, thinly sliced
  3. 1½ tablespoons ginger, finely minced
  4. 4 cloves garlic, finely minced
  5. 1/2 cup chopped red pepper
  6. 1/2 cup yellow pepper
  7. 1/2 cup chopped red onions
  8. 3 teaspoons fish sauce
  9. 1 teaspoon sriracha
  10. 1 teaspoon salt
  11. 1 teaspoon ground pepper
  12. 2 tablespoons lime juice
  13. 1-2 tablespoons sweet chili sauce (for coating the meatballs once they are cooked)
For the cole slaw
  1. 1 14 oz bag cole slaw mix
  2. 10 basil leaves, rolled up and sliced
  3. 5 mint leaves, rolled up and sliced
  4. 5 tablespoons cilantro, chopped
  5. 3 scallion, finely sliced
  6. ¼ cup rice vinegar
  7. 5 teaspoons mayo
  8. 4 teaspoons sweet chili sauce
  1. 1 Radish (very thinly sliced)
  2. 8 Romaine Lettuce leaves
  3. 8 Tortillas
  4. Sliced scallions
  5. Sliced peppers
  1. Preheat your oven to 375 degrees
  2. For the meatballs, mix all the ingredients except the sweet chili sauce in a medium bowl until evenly combined (the turkey, scallions, onions, peppers, ginger, garlic, fish sauce, sriracha, salt, pepper, and lime juice)
  3. Form small meatballs and place them on a greased baking sheet
  4. Bake the meatballs for 15-25 minutes or until they are fully cooked through in the middle, flipping once half way through with a spatula
  5. Prepare the coleslaw while the meatballs are cooking.
  6. Combine all your coleslaw ingredients (the bag of coleslaw mix, basil, mint, cilantro, and scallions)
  7. To make your dressing, whisk together the rice vinegar, mayonnaise, and sweet chili sauce in a small bowl and pour over the coleslaw. Toss to coat, and set aside.
  8. Transfer cooked meatballs to a bowl and toss with 1-2 tablespoons sweet chili sauce.
  9. To make the taco, start by layering a lettuce leaf on the tortilla. Spoon some coleslaw on top of the leaves, and layer with three meatballs.
  10. Top some cilantro leaves, a couple radish slices, sliced scallions and peppers, and an extra squeeze of lime juice
  1. Add more sriracha on top for a kick of flavor. 😉
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Best Burger Ever

bacon, burger, dinner, lunch | March 4, 2016 | By

Have you ever had a burger that makes you want to stomp your feet and fist bump the person sitting next to you? That’s exactly what we did the first time we ate at Grease Burger Bar in West Palm Beach, FL a few years ago.  I remember biting into the Sweet Caroline burger for the first time, and thinking that it was simply the most amazing thing I had tasted in a very long time.  It’s topped with Vermont White Cheddar, bacon, and sweet barbecue sauce, and I always add the onion jam for an extra awesome kick.  Chef Jess and Chef Fresh usually build their own, but like to keep it simple…with the emphasis on the meat (which is so incredibly juicy!)

 newest Burger1

We try to make a pit stop each time we’re in town, but it’s usually several months before we’re able to.  That’s an eternity for burger lovers like us.  Sooo….. we have worked really hard to come up with a recipe that truly rivals our beloved Grease burgers! 

We started by creating a list of what we LOVE in a burger.  Juiciness was top on the list because we all agreed that a dry burger is “a waste of meat.”  Chef Jess said that the cheese choice is big on her list, while Chef Fresh added that bacon is a non-negotiable.  My big thing is texture, and I like a bit of a crunch in my burger which can come from crisp lettuce.  But I really wanted to add crispy fried red onions for an extra pop of crunch. 🙂 




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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
  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
  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
  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
  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
  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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  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
  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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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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  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
  1. 2 slices of French Bread (1/2 inch thick, and chopped into squares)
  2. 2 TBSP butter
  3. 1 clove garlic, finely chopped
  1. 4 slices prosciutto
  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.
Together Three Chef


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