Chef Creations

QUICK AND EASY SPINACH PIE

Serves 4-6 2 10-ounce packages chopped spinach, thawed, drained and squeezed dry3 -4 green onions, chopped4 eggs, lightly beaten1/2 cup cottage cheese 1 4-ounce container crumbled feta cheese 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon nutmeg 1 teaspoon dill 10 sheets phyllo dough, thawed CRISCO Butter Flavor* No-Stick Cooking Spray Preheat oven to 350 degrees. Spray an 8×8 baking dish with Crisco No Stick Cooking Spray. In a medium bowl, stir together first 9 ingredients. Lay one sheet of phyllo in the baking dish, allowing edges to hang over. Spray completely with Crisco Butter Flavor No-stick Cooking Spray. Repeat with 4 more sheets of phyllo, spraying and alternating the direction of each sheet. Transfer spinach mixture to phyllo lined dish. Spray and layer remaining sheets as directed for bottom layer. Turn in edges to form a rim. Spray rim and top layer. Bake for 35-45 minutes or until golden brown. Let stand 15 minutes before slicing into 4-6...

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MAMA DIP'S COUNTRY FRIED CHICKEN

Serves 4 Use a whole fryer, cut up, or parts of your choice. It takes about 2 minutes over medium high heat for oil to get hot enough for frying. If it smokes or pops when the chicken touches it, the oil is too hot. Chicken parts1-1/2 cups self-rising flour 1 teaspoon black pepper 1/2 teaspoon salt 1-1/2 cups shortening In a bowl, mix 2 teaspoons salt with 2 cups water. Put in the chicken parts and let soak for 15 to 20 minutes. Drain. Mix together the flour, pepper, and salt and batter the chicken by dipping the pieces in the flour mixture until they are coated on all sides, shaking off excess flour. In a skillet, over medium heat, let the shortening get hot. It should be at 350: on a thermometer, or you can test it by taking a piece of chicken and letting the corner touch the shortening: if it begins to fry, the shortening is ready. If the shortening appears too hot, remove the skillet from the heat and let it cool a little.Brown the chicken on all sides, reducing the heat if needed as it cooks. It takes about 20 minutes to fry chicken well-done. If you are afraid that the chicken is not done even though the batter is browned, put it in a baking pan and place it in the oven at 350: for 15 minutes. From MAMA DIP’S KITCHEN by Mildred Council. Copyright ) 1999 by the University of North Carolina Press. Used by permission of the publisher and the author. Visit the publisher’s website at...

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PENNE WITH ARUGULA ALMOND PESTO

1/2 cup Crisco Pure Canola Oil 2 cups packed fresh arugula leaves1/2 cup shelled, blanched almonds 5-6 cloves garlic, cut into pieces2 tablespoons lemon juice 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup grated Romano cheese 1 pound penne pasta Place the Crisco Pure Canola Oil, arugula, almonds, garlic, lemon juice, salt, and pepper in a food processor fitted with the metal blade, or in a blender and puree. Stop and scrape the sides down 2 or 3 times to puree evenly. Add the cheese and process about 10 seconds. Do not over process, the pesto should have texture. Pesto can be made up to 2 days in advance and stored in the refrigerator.Cook the pasta, drain well, and put it back in the pot it was cooked in. Add the pesto and toss well. Serve with extra grated Romano cheese on the side....

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SOUTHWESTERN BEAN AND CORN SALAD

Makes 6-8 servings 1 (15-ounce) can dark red kidney beans 1 (15-ounce) can black beans 1 (15-ounce) can whole kernel corn 1/2 cup chopped onion 3-4 cloves garlic, minced1 chopped red bell pepper 1/4 cup chopped scallions 2 tablespoons chopped fresh cilantro 1/4 cup Crisco Pure Canola Oil or Corn Oil3 tablespoons fresh lime juice 1/4 teaspoon ground cumin 1/8 teaspoon cayenne pepper (more or less to taste)Salt and pepper to taste Rinse and drain the beans and corn. In a large nonreactive bowl, combine the beans, corn, onion, garlic, scallions, and cilantro.Stir gently to mix well. In a small bowl whisk together the Crisco Oil, lime juice, cumin, and cayenne pepper. Pour over the bean mixture and stir gently to mix well again.< b>Taste and season with salt and pepper. Let stand at least 1 hour before serving or up to 3 days in the refrigerator. Stir gently just before serving....

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MARINATED GOAT CHEESE WITH GRILLED ASPARAGUS SALAD WITH BI-COLORED TOMATO VINAIGRETTE

By Chef Gary Coyle (Tavern On The Green, NYC)Makes 4 servings For Marinated Goat Cheese:8-ounce log goat cheese 4 tablespoons chopped fresh herbs, such as cilantro, rosemary, and parsley3 tablespoons CRISCO Vegetable Oil 1 tablespoon olive oil Balsamic vinegar Kosher salt and pepper to tasteFor Grilled Asparagus:1 bunch medium asparagus (approximately 20 to 24 pieces)CRISCO No-Stick Cooking Spray Kosher salt and pepper to tasteFor Bi-Colored Vinaigrette:1 large ripe red tomato 1 large ripe yellow tomato 1/8 cup red wine vinegar or cider vinegar1/4 cup CRISCO Vegetable Oil 1/4 cup virgin olive oil Kosher salt and pepperPrepare the goat cheese by rolling it in the chopped herbs. Place in a flat glass pan with the Crisco Vegetable Oil, olive oil, vinegar, salt, and pepper. Coat the cheese; cover and set aside at room temperature for 15 minutes.Preheat broiler. Make a single layer of asparagus on a flame-proof pan. Spray with Crisco No-Stick Coooking Spray and season with salt and pepper. Place under the broiler and cook for several minutes until the asparagus slightly chars. Remove and set aside at room temperature.To make the vinaigrette, cut the tomatoes in half and squeeze out the seeds. Cut each half into 1/4-inch dice. Combine with vinegar, Crisco Vegetable Oil, and olive oil. Season with salt and pepper.To assemble the salad, fan 4 or 5 pieces of asparagus on each plate. Cut the goat cheese into 4 pieces and place one piece at the bottom of the stems of asparagus. Drizzle the remaining marinade over the cheese. Spoon the Tomato Vinaigrette over the asparagus. Serve...

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PORK CHOPS WITH ASIAN FLAVORS

1 chopped, firm, ripe mango 1/2 cup chopped red pepper 1/2 cup chopped red onion 2 tablespoons Crisco Pure Canola Oil 1 tablespoon rice wine vinegar Salt and pepper to taste 8 to 10 rib pork chops, 1/2-inch thickCRISCO No-Stick Cooking Spray Five-Spice Powder Salt and Pepper In a medium bowl, combine the mango, red pepper, onion, and Crisco Pure Canola Oil. Toss to mix well. Add the rice wine vinegar and toss to mix well. Add the cilantro and salt and pepper. Toss to mix well and refrigerate until ready to serve. Can be made up to 2 days in advance.Lightly spray both sides of the pork chops with Crisco Cooking Spray. Season the pork chops with the Five-Spice powder and salt and pepper to taste. Grill or pan sear to desired doneness. Serve with the mango mixture....

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