Recipes

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Soy Ceviche

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Chicken Tortilla Soup with Herbed Dumplings

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Tomato Basil Sausage Pasta with Alfredo

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Chicken Paella

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Easy Taco Salad

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Beef Roast

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Pumpkin Pizza

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One Pot Ziti Pasta

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 1 pound sweet Italian sausage
  • 1 pound ziti pasta
  • 4 cups prepared pasta sauce
  • 4 cups water
  • 1 small zucchini, cut into bite size pieces
  • 2 tbsp dried basil
  • 1 tsp garlic powder
  • 1/4 cup garlic infused olive oil
  • 2 cups grated parmesan cheese
  • 1 cup shredded sharp cheddar cheese

Directions:

  1. Cook the Italian sweet sausage in a large pot. Drain excess grease if needed.
  2. Add the ziti pasta, prepared pasta sauce, water, zucchini, dried basil, garlic powder, olive oil, grated parmesan cheese and sharp cheddar cheese. You can really use any type of cheese you want, be creative and have some fun.
  3. Bring the pasta to a boil, reduce the heat and simmer for about 10 minutes or until the pasta is cooked and the sauce has thickened. Be sure to stir frequently to prevent the cheese from settling and burning on the bottom. When the pasta is cooked, turn the heat off and let the ziti sit for about 10 minutes to cool and thicken even more.
  4. Serve with cheesy garlic bread and enjoy!

Cheesy Garlic Bread

Recipe Courtesy Chef Bryan Woolley

Ingredients:

1 round loaf of sour dough bread
1/3 cup garlic infused olive oil
2 cups shredded cheese, your choice

Directions:

  1. Cut the loaf one direction and than criss cut it so there are “pillars” of bread created with the cuts.
  2. Drizzle the loaf with garlic infused olive oil being sure to drizzle the oil into the cuts.
  3. Stuff the slices with shredded cheese. Wrap the loaf in aluminum foil and place in a preheated 350 degree oven for 20 minutes or until the cheese has melted. Serve and Enjoy!

Chili Cornbread Bake

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 6 cups prepared chili
  • 1 cup corn meal
  • 1 cup flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1/4 cup sugar
  • 1 cup shredded parmesan cheese
  • 1/3 cup oil
  • 1 cup milk
  • 1 large egg
  • molasses for drizzling

Directions:

  1. Preheat your oven to 350 degree’s.
  2. Place one cup of chili into 6 high sided ramekins and set aside.
  3. In a large mixing bowl add the corn meal, flour, baking flour, salt, sugar, cheese, oil, milk and egg. Whisk everything together to combine.
  4. Pour the corn meal batter over the chili until it is just about to the top of the ramekin.
  5. Drizzle the top with molasses.
  6. Place the prepared chili cornbread bakes in the oven and bake for about 30 minutes or until the cornbread is cooked through and golden brown.
  7. Serve and enjoy!

Udon Noodle Soup with Chicken, Cabbage and Scallions

Recipe Courtesy Chef Bryan Woolley

Ingredients:

Udon Noodles

  • 2 1/2 cups flour
  • 1/2 cup tapioca starch
  • 1 tsp salt
  • 1 cup water

Soup Base:

  • 4 cups water
  • 1/2 cup miso soup base
  • 2 tbsp bonito soup stock
  • 1 tsp red pepper flakes
  • 1 tbsp minced ginger
  • 1/4 soy sauce
  • 2 tbsp mirin

Toppings:

  • Sliced up cooked chicken breast
  • shredded cabbage
  • chopped scallions
  • 2 Poached eggs

Directions:

  1. To make the noodles, combine the flour, tapioca starch, salt and water in the bowl of a mixer. Using the paddle attachment mix the dough until smooth (about 5 minutes). Since your using the paddle attachment for the noodles, be sure to watch the machine, whereas, it will bump around a lot.
  2. Once the noodle dough is ready, remove from the machine and divide in two. Roll the dough out on a floured work surface in a rectangle about 1/4 inch thick. Dust the dough well and fold into thirds lengthwise.
  3. Slice the noodles about 1/8 inch thick or as thick (wide) as you would like.
  4. Toss the noodles with flour to prevent them from sticking and set them aside until ready to use.
  5. To make the soup base, add the water, miso soup base, bonito soup stock, red pepper flakes, minced ginger, soy sauce and mirin to a large pot. Bring to a boil, reduce heat to a simmer and add the prepared noodles. Cook the noodles for about 4-5 minutes or until cooked through.
  6. Ladle the stock and noodles into a bowl. Finish off with sliced cooked chicken breast, shredded cabbage, and chopped scallions. Serve and enjoy!

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