Power 7 Program Details

Watts Cooking

Watts Cooking partners with area chefs, community members and others to teach us how to make delicious meals! This step-by-step cooking show will walk you through the process!

Recipes from past episodes are below!

  • ADAI - Indian Style

    Channa Dal - 2 cups
    Rice – ½ cup
    Toor Dal- 1 cup
    Red Chilles - 4
    Hing – ½ tps
    Sesame oil – 1 cup
    Curry leaves – 2 twigs
    Turmeric – ¼ tps
    Curry leaves
    Salt – to taste

    Soak dal for at least four hours and grind to a coarse texture include all ingredients above except oil and curry leaves. Add curry leaves to the ground batter. Keep it aside.

    Take a pan and heat it evenly. Once ready, take about 3 tablespoons at time and spread to a crepe. Make 4 holes in the crepe while still cooking on the pan. Add 1 teaspoon of oil to every crepe. When you see brown roasted edges of the hole turn it to the other side and let it roast well. Add oil as needed. Remove and serve.

  • Bacon Wrapped Pineapple Bites
    • 24 1" inch chunks of fresh pineapple
    • 8 strips of thick cut bacon, cut into thirds (or 12 strips regular bacon, cut in half)
    •  ? cup brown sugar
    • 24 wooden toothpicks


    Cut the pineapple into 1 inch cubes. Line a baking pan with aluminum foil (for easy clean up), then place a cooling rack onto the lined baking sheet. Wrap each piece of pineapple with a piece of bacon and secure with a toothpick. For thick cut bacon, ? of a slice is enough. For regular bacon, use ½ of a slice for each piece of pineapple. Dip each bacon wrapped pineapple bite into some brown sugar, patting it on as needed. Bake at 375 degrees for 30-40 minutes, until the bacon is slightly crispy and the sugar is caramelized. (flip half way through cooking process) Allow to cool for 5-10 minutes before serving.

  • Blueberry Almond Bars
    • 1-3/4 cups raw almonds
    • 2/3 cup unsweetened shredded coconut
    • 2 tablespoons raw honey
    • 2 teaspoons fresh squeezed lemon juice
    • 1 teaspoon almond extract
    • 1/2 teaspoon ground cinnamon
    • pinch sea salt
    • 1/3 cup (5-1/3 tablespoons) unsalted butter, melted

    Preheat the oven to 350 degrees. Line an 8” x 8” square baking pan with parchment paper,
    or mist with non-stick cooking spray. Place the almonds, coconut, honey, lemon juice, almond extract, cinnamon, and salt in a food processor. Process 30 seconds, stopping once to scrape down the bowl if needed. Remove 1/4 of the mixture; set aside. Add the melted butter to the remaining almond mixture in the food processor. Process 10 seconds to incorporate the butter, then press into the lined baking dish; set aside.

    Ingredients for the filling:

    • 2 cups fresh blueberries, divided
    • 1/2 cup dried apricots, roughly chopped
    • 1 tablespoon lemon zest
    • 1 tablespoon fresh squeezed lemon juice
    • 1/2 teaspoon ground cinnamon

    Place 1 cup of the blueberries and the rest of the ingredients into a food processor.
    Process 40 seconds, then add the remaining blueberries and pulse for 6 quick pulses to
    incorporate the blueberries while leaving many whole. Spread the filling evenly over the crust. Top with the almond mixture that was set aside. Bake, uncovered, 30 minutes (until golden brown). Before serving, let sit for 20 minutes to allow the filling to set. Cut into 16 squares.

    Note: The blueberry-almond squares will keep in an airtight container, at room temperature,
    for ten days, or in the freezer for two months.

  • Buffalo Chicken Pull Apart Bread
    • 1 cup Buffalo sauce
    • 2 cups Chicken, cooked and shredded (use canned chicken if pressed for time)
    • 1/4 cup Scallions
    • 1/2 cup Butter, unsalted
    • 2 1/2 cups Pepper jack cheese
    • 2 packages Pizza dough (Pillsbury recommended)

    Roll out pizza dough and use cutter to cut into 15 individual squares; brush with butter. Combine buffalo sauce, chicken, and scallions; mix well. Portion chicken mix onto squares; top with cheese. Stack rows (3 high). Place stacks on their side in baking dish; top with cheese. Bake at 350 degrees for 40-50 minutes. Top with scallions and enjoy!

  • Caprese Flatbread Pizza

    Pizza Sauce:

    • 1 teaspoon extra virgin olive oil
    • 1 tablespoon minced shallot
    • 1/2 teaspoon minced garlic
    • 2 tablespoons fresh basil leaves, finely chopped (or 2 teaspoons dried)
    • 1 28 ounce can crushed peeled tomatoes
    • 1/4 teaspoon sea salt (omit if the canned tomatoes has salt)
    • 1/2 teaspoon black pepper

    In a medium skillet, heat the olive oil on medium-high heat and sauté the shallot for 1 minute. Add the garlic and sauté 1 minute more. Add the tomatoes, stirring well; bring to a boil, reduce heat and cook on a low boil for 10 minutes. Add the basil and cook 5 minutes more, or until the sauce has thickened; set aside.

    Note: The sauce can be made a day ahead and kept refrigerated until ready to use.

    Pizza Toppings:

    • 2 light flatbreads (found in the grocery store bakery section)
    • Sauce recipe from above
    • 16 fresh mozzarella balls “cherry size”, cut in half
    • 12 cherry tomatoes, cut in half
    • 2 tablespoons fresh basil leaves, sliced into strips
    • 1 tablespoon extra virgin olive oil

    Preheat the oven to 400 degrees. Place the 2 flatbreads on a baking sheet and bake for 3
    minutes. Remove from the oven; keep the oven temperature at 400 degrees. Spread half of the sauce on each flatbread. Top with the mozzarella cheese and tomatoes. Bake for 15 minutes, until the cheese is melted and starting to bubble. Remove from the oven. Sprinkle the basil over the top of each flatbread and drizzle with the olive oil; serve immediately.

  • Chicken Carbonara

    Chicken:

    Marinate cut up chicken breast with Zesty Italian dressing

    Cook in non-stick pan with a little olive oil and garlic to taste add country ham, once chicken is done, put on low to keep warm

    Alfredo Sauce:

    Heavy Whipping Cream
    ½ cup of grated parmesan cheese
    ½ cup shake parmesan cheese
    Black pepper to taste

  • Chicken Marsala - Paleo
    • 4 boneless, skinless chicken breast halves
    • 4 tbsp coconut oil
    • 1 cup sliced mushrooms
    • 1/2 cup Marsala wine
    • 1/4 cup cooking sherry
    • 1/4 almond flour
    • 1/2 tsp celtic salt
    • 1 tsp thyme leaves
    • 1/2 tsp dried oregano

    In a bowl, mix together the almond flour, salt, pepper, and oregano. Coat chicken pieces in almond flour mixture. Take a large skillet and add coconut oil over medium heat. Place the chicken and lightly brown. Turn over the chicken and add mushrooms. Pour wine and sherry into skillet and cover. Simmer chicken for 10 minutes; turn over. Cook for another 5 minutes or until the center is no longer pink. Garnish with thyme and enjoy!

  • Chicken Squares

    Ingredients

    • 1lb boneless/skinless chickens breast
    • 8oz Cream Cheese
    • 1 can of Crescent Rolls (8ct)
    • 1 tsp of black pepper
    • 1 tsp of salt
    • 1 tsp garlic
    • 1 tsp of Cajun Shake

    Topping

    • 2 tbsp Butter (melted)
    • 1 tsp of Garlic
    • Crushed Croutons/Crackers


    Steps:
    Boil chicken breasts until completely cooked. Shred cooked chicken and place in mixing bowl. Add cream cheese and seasonings to bowl with chicken and mix together. Separate and combine 2 crescent rolls to make a total of 4 large rectangle on a greased baking pan. Knead the center line of each of the combined large rectangle crescent rolls to ensure that they do not separate upon cooking.

    Scoop ¼ of chicken mixture into center of each crescent roll rectangle. Fold each corner upwards toward top of chicken mixture mound – making a pyramid type structure (make sure the entire structure is closed/sealed where you cannot see the chicken mixture inside). Cook for 15 minutes at 350 degrees. Remove from oven and apply melted butter and garlic mixture to the top of each chicken square. Sprinkle crushed croutons/crackers on each chicken square – they will stick to the butter that was just applied. Continue cooking at 350 degrees for an additional 10 minutes.

  • Chicken Stock

    5 liters of water
    1lb chicken bones and trimmings
    1 stalk of Lemongrass (cut into four pieces)
    1 bundle of cilantro stems
    1 head of garlic
    1 onion
    5 kaffir lime leaves
    1 tsp pepper
    2 tbsp salt
    3 tbsp fish sauce
    2 tbsp sugar


    Add all ingredients to a pot and let boil on low for at least an hour. Once cool, strain the stock well.

  • Chicken Wings

    Teriyaki Sauce Chicken Wings:

    • 1 lb chicken wing
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • ? cup low sodium soy sauce
    • 2 tablespoons honey
    • 2 tablespoons brown sugar
    • 1 tablespoon sesame seed

    Preheat oven to 400 degrees. Remove excess moisture from chicken wings with a paper towel. In a large bowl, stir in baking powder and salt until chicken is thoroughly coated. Bake on a baking rack for 1 hour, or until golden brown and crispy, flipping every 20 minutes. (For best results, place baking rack on a baking sheet covered with parchment paper or foil to catch drippings).

    In a skillet, combine soy sauce, honey, and brown sugar on medium heat. Bring to a boil and add in sesame seeds. Once sauce is thickened, stir in chicken wings until fully coated. Serve with your favorite side dish or dipping sauce.

    Honey Mustard Chicken Wings:

    • 1 lb chicken wing
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • ¼ cup honey
    • ¼ cup dijon mustard
    • ½ teaspoon salt
    • ½ teaspoon pepper

    Preheat oven to 400 degrees. Remove excess moisture from chicken wings with a paper towel. In a large bowl, stir in baking powder and salt until chicken is thoroughly coated. Bake on a baking rack for 1 hour, or until golden brown and crispy, flipping every 20 minutes. (For best results, place baking rack on a baking sheet covered with parchment paper or foil to catch drippings).

    In a skillet, combine honey mustard sauce ingredients on medium heat and stir in chicken wings until fully coated. Serve with your favorite side dish or dipping sauce.

    Garlic Herb Chicken Wings:

    • 1 lb chicken wing
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 tablespoon butter
    • 1 tablespoon garlic, minced
    • 2 tablespoons dried Italian herb blend
    • 1 tablespoon fresh parsley, chopped

    Preheat oven to 250 degrees. Place wings in a large bowl and pat dry. Add the baking powder and salt to the wings. Stir to coat. Spray a baking rack with nonstick cooking spray and place on top of a foiled sheet pan. Distribute wings evenly on top, making sure none of them touch and they are all face-up. Bake for 35 minutes, then increase the temperature to 425 degrees and bake for an additional 45 minutes, or until wings are crisp and golden. (Do not remove the wings from the oven when increasing temperature.)

    For sauce, in a hot pan, melt butter. Add garlic and stir. Cook for 30 seconds, being careful not to burn the garlic. Stir in Italian herb blend and salt. Cook for an additional 20 seconds. Add in fresh parsley and wings. Stir to coat.

    Lemon Pepper Wings:

    • 1 lb chicken wing
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 tablespoon butter
    • 3 tablespoons lemon juice
    • 1 teaspoon pepper
    • salt, to taste

    Preheat oven to 250 degrees. Place wings in a large bowl and pat dry. Add the baking powder and salt to the wings. Stir to coat. Spray a baking rack with nonstick cooking spray and place on top of a foiled sheet pan. Distribute wings evenly on top, making sure none of them touch and they are all face-up. Bake for 35 minutes, then increase the temperature to 425 degrees and bake for an additional 45 minutes, or until wings are crisp and golden. (Do not remove the wings from the oven when increasing temperature.)

    For sauce, in a hot pan, melt butter. Add lemon juice, pepper, and salt. Stir until combined. Add wings and stir to coat.

  • Chocolate Chip Pound Cake

    1 box yellow cake mix
    ¾ cup oil
    ¾ cup milk
    1 (3.4 oz) instant chocolate pudding
    4 eggs
    12 oz milk chocolate chip

    Preheat oven 325. Spray Bundt cake pan with no stick spray and sprinkle a little of the dry yellow cake mix. In a mixing bowl, combine yellow cake mix, oil, milk, and pudding. Mix until moistened. Add box of instant pudding and add eggs one at a time. Fold in chocolate chips (tip: sprinkle dry cake mix on chocolate chips, this will keep chips from sinking). Bake at 325 for 45 minutes.

  • Coffee & Spice-Rubbed Chicken
    • 1 tablespoon finely ground coffee
    • 1 tablespoon unrefined coconut sugar
    • 2 teaspoons chili powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon cayenne
    • 1/2 teaspoon sea salt
    • 1 teaspoon black pepper
    • 2 tablespoons extra virgin olive oil
    • 6 chicken pieces: a mix of thighs and drumsticks with bone and skin

    Preheat oven to 400°F. Line a baking tray with aluminum foil and place a rack on it;
    set aside. Place the thighs and drumsticks into a large mixing bowl; set aside. In a small bowl, combine the coffee, sugar, chili powder, cumin, cayenne, salt, and black pepper, then stir in the olive oil until the spices are fully moistened. Add the spice mixture to the bowl of chicken. Toss the chicken pieces in the spice mixture to coat well. Evenly space the chicken pieces (skin side up for the thighs) on the rack on the baking tray. Place the tray in the oven and roast for 35-45 minutes (depending upon how large the chicken pieces are) making sure the skin is well done and crispy. Remove from the oven and let rest 5 minutes before transferring the chicken to a serving dish. This allows the juices to absorb into the meat rather than running out when cutting into it.

  • Cracklin' Chicken
    1. Get bone-in, skin-on chicken thighs (these are pretty inexpensive)
    2. Remove the bone with a pair of kitchen shears but leave the skin on
    3. Dry both sides of the chicken and season (skin side with salt only, meat side gets salt and pepper)
    4. Heat a large skillet over medium high heat
    5. Place your oil of choice in the skillet
    6. Place the thighs skin side down in the skillet and cook for 7-10 minutes
    7. Flip the chicken and cook for 3-4 minutes
    8. Transfer to a wire rack to rest for 5 minutes
  • Easy Bake Sliders

    Ingredients:

    • 1lb Ground Beef
    • 1 Onion chopped
    • 1 small can of Original Rotel (Semi - Drained)
    • 1 Pack of Slider Buns (pre-cut)
    • 1 package of sliced Cheder cheese
    • 1 package of sliced specialty cheese (I use tomato & basil)

    Seasonings to taste:

    • 1 tsp of black pepper
    • 1 tsp of salt
    • 1 tsp garlic
    • 1 tsp of Cajun Shake

    Topping

    • 2 oz Worcestershire sauce
    • 2 tbsp of Melted Butter
    • Sesame Seeds

    Steps:

    Fully cook ground beef and onion in skillet and drain all excess grease – set aside. Separate the Slider Buns and closely arrange the bottoms on a baking pan – buns need to be as close together as possible. Spread meat w/ onion on the bottom buns – do not worry if meat falls between each of the buns. Spread semi-drained can of rotel across the meat similar to the previous step. Place ½ or 1 whole piece of each types of cheese on each of the buns – may be easier to place ½ piece of each type due to size of slider. Replace top buns back on sliders

    Combine the melted butter and Worcestershire sauce together and pour over top of buns (apply generously making more mixture as needed – 50/50 mixture). Sprinkle sesame seeds on top of buns lightly for garnish. Bake at 350 for 25 minutes or until buns begin to start crisping on top

  • Eggplant Curry

    Eggplant - 1 large one or 5-6 small ones
    Red pepper -1/2 tps
    Salt to taste
    Turmeric powder - 1/2 tps
    Mustard seeds - 1/2 tps
    Curry leaves - 1 string
    Oil- 2 tbs
    Hing- 1/2 tps

    Wash and chop eggplant and have it ready. Take a pan and add 2 tablespoons of sunflower oil and add mustard seeds and hing. Heat the pan until the mustard seeds crackle in oil and then add the chopped eggplant and scald for two minutes then add turmeric powder, red chili powder and salt to taste. Scald for 2 mins then place the lid on and reduce heat for two minutes. Open lid and gently mix, add curry leaves and serve hot.

  • Fish Tacos
    • 2 tbsp extra virgin olive oil
    • 1 tbsp lime (or lemon) juice
    • 2 tsp ground cumin
    • 2 tsp paprika
    • 1 tsp ground coriander
    • 1/2 tsp garlic powder
    • 1/4 tsp cayenne pepper
    • 1/4 tsp salt
    • 1/4 tsp ground black pepper
    • 1 pound white fish (cod, snapper, tilapia)
    • Tortillas or romaine lettuce leaves
    • Sliced avocado or guacamole (optional)


    Preheat oven to 425 degrees. In a small bowl, combine the oil, lime or lemon juice, cumin, paprika, coriander, cayenne, garlic powder, salt, and pepper. Dip the fish into the bowl and turn the fish until evenly coated. Place the fish onto a lined baking tray and let marinate in the refrigerator for 15 minutes. Bake for 9-10 minutes. Transfer fish onto a plate and break into smaller pieces. Place fish onto the tortillas or lettuce leaves. Top each taco with sliced avocados, guacamole, tarter sauce, salsa, etc.

    MAKE YOUR OWN TARTER SAUCE!

    Mix together the following:

        1/2 tsp dill weed
        1 tsp lemon juice
        2 tbsp dill pickles
        1/4 cup mayonnaise
        1/4 tsp salt

  • Ginger Fudge
    • 3/4 cup almond butter
    • 1/2 cup raw cacao powder
    • 1/2 cup coconut oil, melted
    • 1/3 cup raw honey
    • 2 teaspoons pure vanilla extract
    • dash sea salt
    • 1 tablespoon freshly grated ginger root (or 1 tablespoon from a jar or minced ginger)

    Line the bottom of an 8” x 8” square pan with parchment paper; set aside. Process all ingredients in a food processor 20 seconds, scrape down the sides of the bowl, and process another 20 seconds. Do not over process. Press the mixture into the pan, cover with aluminum foil, and place in the freezer for 1 hour to firm up. Remove from freezer and cut into small squares. Store in the refrigerator or freezer until ready to serve.


    Note: I store the fudge in the freezer while keeping a few pieces in the refrigerator to have
    handy.


    Yummy variation: Peppermint Fudge
    Use 1/4 cup raw honey instead of 1/3 cup.
    Replace the ginger root with 2 drops peppermint essential oil (food grade) or 1/4 teaspoon
    peppermint flavoring.

  • Graceland Banana Pudding

    2 cups whole milk
    1 (3.4) oz box instant chocolate pudding
    2/3 cup Nutella
    32 Oreo cookies
    4 bananas, coined
    Large container of whipped cream

    Place 2/3 cup of Nutella in a microwave safe bowl. Heat for 30 seconds or until Nutella is soft and almost liquefied. Combine milk and instant pudding. Whisk until thickened. Fold in Nutella. Place mixture in the refrigerator for 10 minutes. Fold ½ of container of whip cream into Nutella and pudding mixture. In a trifle bowl, start building the layers with pudding mixture first. Then add Oreos in a layer, topping that with a layer of bananas. Continue layering. After the last layer of bananas, spread the remaining whip cream on top.

    Optional: For garnish sprinkle peanuts on top. You could also melt another ½ cup of Nutella and drizzle on top.

  • Green Pepper Stew (Kuttu)

    Green pepper (3)
    Toor Dal (lentils) - 3 hand full
    Sambar power - 1 tablespoon
    Turmeric - 1/2 tpsp
    Mustard seeds - 1/2 tsp
    Sunflower oil - 2 tbsp
    Curry leaves
    Salt to taste


    Pressure cook the toor Dal (lentils) by adding 1/2 water - 1 lentils to two water. Remove from fire after 3 whistles and let it cool before opening the pressure cooker. After opening, whip the lentils and keep it ready to add.

    Dice your green peppers and have your spices ready to add. Add small amount of water enough to cover your greens and add your spices- turmeric and sambar power and some salt to taste to the dish. After the greens cook, add the whipped lentils to the stew.

    Season crackled mustard and curry leaves in oil and add to the stew. Stir well and serve hot with rice or bread.

  • Loaded Cheese Dip

    1 8 oz. package of cream cheese, softened
    ½ c. mayonnaise
    1 cup Extra Sharp cheese shredded
    ½ cup of Gouda cheese shredded
    ½ tsp. garlic powder
    ¼ tsp. cayenne pepper (more if you like more heat)
    2 green onions, chopped

    In a mixing bowl, combine softened cream cheese and mayonnaise. Add cheese, garlic powder, cayenne pepper and green onions. Mix all ingredients until well incorporated. Cover with plastic wrap and place in refrigerator for a couple of hours or overnight, this will allow flavors to marry. When ready to serve, place in a bowl and serve with pita chips or whatever cracker you like.

  • Mahi Mahi Tacos
    • 1 pound white flaky fish, such as mahi mahi or orata
    • 1/4 cup canola oil
    • 1 lime, juiced
    • 1 tablespoons ancho chili powder
    • 1 jalapeno, coarsely chopped
    • 1/4 cup chopped fresh cilantro leaves
    • 8 flour tortillas

    Garnish:

    • Shredded white cabbage
    • Crema or sour cream
    • Thinly sliced red onion
    • Thinly sliced green onion
    • Chopped cilantro leaves

    Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

    Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

    Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

  • Meatballs

    2 lbs. ground beef
    ¾ cup breadcrumbs (plain)
    1 egg
    ¼ cup water
    ½ package of Lipton Onion Soup Mix

    Sauce:
    1 (12 oz) Tomato Sauce
    1 can whole cranberry sauce (jellied)
    ½ package of Lipton Onion Soup Mix

    In a large skillet that has a lid, add ingredients for sauce and place on medium heat to start simmering. In a large mixing bowl, mix together all the ingredients for the meatballs. Form mixture into meatballs either by hand or by cookie scoop trying to keep balls the same size for even cooking. Drop meatballs into simmering sauce. Cook for 35-45 minutes. Serve immediately. For even better flavor: let meatballs cool after cooking through. Place meatballs in a gallon size baggie and freeze. When ready to serve, thaw out meatballs and place in skillet and warm through.

  • Microwave Chocolate Molten Lava Cake
    • 1 box chocolate cake mix (plus all ingredients needed to prepare the cake per the box instrustions: eggs, milk, butter/oil)
    • 1 container of chocolate icing (creamy not whipped)
    • 2 1/2 tablespoons of peanut putter
    • any 12 cup capacity microwave safe pan

    Prepare cake mix as directed, drop in tablespoons of peanut butter and then pour into a lightly greased cake pan. Using a spoon, drop scoops of icing on top of cake batter. Use all the icing. It should almost completely cover the batter. (don’t mix with the batter—just drop on top. The icing will melt to the bottom and the cake cooks on top, like a pudding cake.) Cook 10 minutes in rotating microwave on HIGH or until done. Let cool for a few minutes, serve warm topped with a scoop of vanilla ice cream or a glass of cold milk.

  • Minted Radish Salad with Green Peas and Caraway Seed Dressing
    • 1/4 cup extra virgin olive oil
    • 2 tablespoons freshly squeezed lemon juice
    • 1 teaspoon caraway seeds
    • 1/4 teaspoon sea salt
    • 1/8 teaspoon black pepper
    • 1 pound radishes, shredded
    • 1 12-ounce package frozen green peas (no need to thaw)
    • 1/3 cup red onion, chopped
    • 1 2/3-ounce package fresh mint, chopped (save a few whole leaves for garnish)


    Whisk the olive oil, lemon juice, caraway seeds, and salt and pepper together; set the
    dressing aside. Combine the radishes, peas, onion, and mint together in a medium-sized bowl. Pour the dressing over the radish mixture and toss to mix well. Cover and refrigerate for one hour to allow flavors to blend and the caraway seeds to soften. When ready to serve, garnish with the saved mint leaves.

  • Roast Beef by Neglect
    1. Buy a 4-5 pound eye of round roast (you can trim the fat off, but I prefer the majority of it left on)
    2. Preheat your oven to 500 degrees
    3. Place the roast in an aluminum foil roasting pan (easiest to throw away instead of cleaning)
    4. Pour coconut amino (or Worcestershire sauce) over the entire roast (a puddle will form under the roast)
    5. Season liberally with steak seasoning (Montreal Steak Seasoning is what I used) and Italian seasoning.
    6. Cook the roast for no more than 25-27 minutes and turn the oven off. DO NOT OPEN THE DOOR for at least 3-1/2 to 4 hours as the roast will slowly cook as the oven cools.
  • Sausage and Broccoli with Eggs
    • Extra virgin olive oil
    • 1 pound of sausage
    • 1 tbsp mince garlic
    • 1/4 tsp salt
    • pinch of red pepper flake
    • 1 pound of broccoli
    • 4-6 eggs

    Preheat large skillet (with a lid) over medium-high heat. Drizzle oil into the pan to help get the sausage started. Crumble sausage in the skillet and brown (5-7 minutes). Add garlic, salt, and red pepper flakes; cook for additional 2-3 minutes). Place the broccoli evenly on the top of the sausage but do not mix. Reduce the temperature to low and cover the skillet with the lid. Cook for 8-10 minutes to steam the broccoli. While your broccoli is steaming, cook your eggs to your preference in a seperate pan. Remove lid from sausage/broccoli and mix together. Place sausage mixture onto plate and top with eggs. Enjoy!

    CREATE YOUR OWN SEASONING MIX!

    Add the following to one pound of ground meat (chicken, beef, pork)

        1 tsp salt
        3/4 tsp black pepper
        1 tsp sage
        1/4 tsp cayenne pepper
        1/4 tsp crushed red pepper
        optional - 1/4 tsp marjoram
        optional - 1/2 tsp rosemary

  • Sauteed Chicken with Roasted Potatoes and Brussel Sprouts
    • 1 pound thinly sliced chicken breasts
    • 1 pound New Potatoes
    • 2 cups of sliced Brussel Sprouts
    • 4 slices of chopped bacon
    • 3 Tablespoons minced garlic
    • 1-2 Tablespoons of Freshly Chopped Rosemary (Save 1 whole rosemary stem)
    • 1 Cup Heavy Cream
    • 2 Cups White Cooking Wine
    • 2 Tablespoons Goat Cheese
    • 1 Lemon (zest and squeeze)
    • 3 Tablespoons Butter
    • 1 Tablespoon of Olive Oil

    Sauteed Chicken
    Dash chicken breasts with lemon zest, lemon, 1/2 tbsp. garlic, 1/2 tbsp. rosemary, salt and pepper. Put skillet/frying pan on medium-high heat, then place in 1 tbsp. of butter. Once butter has coated pan place chicken in. After the first side of the chicken has flipped place 1 tbsp. butter in pan with rosemary stem and a dash of white cooking wine. Baste the chicken in the mixture until thoroughly cooked. Save pan for sauce.

    Cream Sauce
    In the same pan you cooked the chicken, place pan on medium-high heat and add tbsp. of butter. Once butter has coated pan add 1 cup of white cooking wine and reduce mixture. After mixture has reduced turn down to medium-low heat and add 1 cup heavy cream. As soon as the mixture has thickened, add goat cheese. After goat cheese has combined into mixture remove from heat and let stand. Add salt to taste.

    Rosemary Roasted Potatoes
    Preheat oven to 425 Degrees. Cut potatoes in half and place on cooking sheet. Pour 1/2 tbsp of olive oil over potatoes along with salt, pepper, 1 tablespoon of minced garlic, dash of white cooking wine, and 1 tbsp. chopped rosemary. Mix up the potatoes to ensure all are evenly coated. Cook for 25 minutes (or until potatoes are done)

    Bacon Braised Brussel Sprouts
    Put skillet on medium high heat and cover with 1/2 tbsp of olive oil. Place bacon, 1 tbsp of garlic, and then brussel sprouts into skillet uncovered. Once bacon is cooked and brussels are slightly charred pour 1/2 cup cooking wine over brussels, cover skillet, and bring down heat to low/simmer. Let brussels simmer for 10 minutes and remove from heat. Put skillet on medium high heat and cover with 1/2 tbsp of olive oil. Place bacon, 1 tbsp of garlic, and then brussel sprouts into skillet uncovered. Once bacon is cooked and brussels are slightly charred pour 1/2 cup cooking wine over brussels, cover skillet, and bring down heat to low/simmer. Let brussels simmer for 10 minutes and remove from heat.

  • Shrimp and Grits

    Cook grits to package directions.

    Peel shrimp and save peels to boil (about 30-40 mins) to make shrimp gravy.

    Once Grits are done, make a gravy rue (flour and butter mixture) and add shrimp water to finish gravy. Season to taste with some kind of blackening season.

    Cook shrimp and also add some kind of blackening seasoning to taste along with butter.

    Once gravy, grits, and shrimp are done individually, plate grits, add gravy, shrimp, cheese, bacon bits, and scallions to taste.

  • Stuffed Green Pepper Soup

    2 lbs ground beef
    2 green peppers (chopped)
    1 small onion (chopped)
    4 tsp minced garlic
    1 can tomato sauce
    1 can diced tomato
    1 carton beef broth
    1 cup of water
    2 Tbsp. brown sugar
    2 tsp salt
    1 tsp pepper
    4 cups cooked rice.

    For Crockpot: Cook ground beef until done. Add all ingredients to crockpot (leave rice out). Cook on low for 6 to 8 hours. Add rice 10 minutes before serving.


    For Stovetop: In a Dutch oven, cook ground beef, green peppers and onion until beef is cooked through. Add garlic and cook 5 more minutes. Stir in tomato sauce, diced tomato, beef broth, water, brown sugar, salt and pepper. Cook rice according to package. Before serving, place rice in a bowl add soup and top with shredded provolone cheese.

  • Tom Kha Gai Soup

    Strained chicken stock

    1lb sliced chicken breast

    1lb sliced chicken thighs

    2 sliced onions

    1 can coconut milk

    Cilantro for garnish

    Red pepper flakes for garnish

Episode Information

West Ridge Culinary

Next Listing: 10/28/2021 2:30 AM - 10/28/2021 3:00 AM
Duration: 30 mins.
Episode ID: 2111
Description:
Join Chef Nicki and two students from West Ridge High School as they create some West Ridge sweet tooth favorites

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