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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PAN SEARED SEA BASS WITH WARM SPINACH SALAD

Prep time: 15 minutesCook time: 15 minutesMakes 4 servings 1/4 cup CRISCO Canola Oil *, divided4 6-ounce sea bass fillets Salt and Pepper to taste1 red onion cut into thin strips2 cups button mushrooms, sliced1 tomato, cut into 8 wedges1 pound fresh baby spinach, stems removed4 strips crisply cooked bacon, chopped3 tablespoons sunflower seeds 1 tablespoon balsamic vinegar In a large heavy skillet heat 2 tablespoons Crisco Oil over medium-high heat, until hot but not smoking. Sprinkle fillets with salt and pepper. Cook on one side, about 7 minutes, or until golden brown. Carefully turn each fillet; cook 5 minutes more. Remove from the pan and set aside. Add the remaining Crisco Oil to the pan. Add onions, mushrooms, tomato, spinach, bacon and sunflower seeds; saute quickly over medium-high heat. Add vinegar; toss and cook just until warm. Place spinach mixture on 4 serving plates; top each with a sea bass fillet. *Or your favorite Crisco...

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SAUCE CHEIN

1 cup finely chopped onion 1 cup finaly chopped scallions, white and green1/2 seeded, corded finely chopped scotch bonnet or chili pepper (more or less to taste)2-3 cloves finely minced garlic 1 tablespoon finely chopped fresh parsley 1/4 teaspoon ground thyme 1 cup boiling water Juice of 1 whole lime 2 tablespoons CRISCO Canola Oil Salt and pepperCombine the onion, scallions, pepper, garlic, parsley and thyme in a non-reactive heat proof bowl. Add the hot water and mix well. Allow to cool.Stir in the lime juice and Crisco Canola Oil, mix well. Add salt and pepper to taste, mix well. Pour into a glass bottle or other non-reactive container and refrigerate. Mix well before use. Will keep about 1 week stored in the...

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TERIYAKI CHICKEN STIR FRY

Prep time: 20 minutesCook time: 8-10 minutesMakes 4 servings 2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick 4 boneless, skinless chicken breasts, cut into strips2-3 cloves garlic, minced1 small onion, chopped1 red bell pepper, cut into strips3 cups broccoli flowerets1 zucchini, sliced 1/4-inch thick1 cup teriyaki sauce1 tablespoon cornstarch 2 green onions, thinly slicedRice or Asian noodles Melt the Crisco Shortening in a large skillet or wok over medium-high heat. Add the chicken strips; stir fry about 5 minutes. Remove chicken from pan with a slotted spoon. Add garlic, onion, and red bell pepper; stir-fry 1 minute.Add the broccoli and zucchini; continue to stir-fry, 4 to 5 minutes, until vegetables are crisp-tender. Return chicken to the pan.Mix the teriyaki sauce with the corn starch; pour over chicken and vegetables; bring to a boil, stirring. Stir in the scallions. Serve with rice or Asian...

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PAN SEARED TROUT WITH MELON SALSA

Melon Salsa1 cup diced honeydew melon 1 cup diced cantaloupe melon 1/2 cup chopped onions 2 tablespoons Crisco Pure Canola Oil Juice of 1 lime 1/2 tablespoon chopped cilantro Salt and pepper to taste Trout:2 tablespoons Crisco Pure Canola Oil 4 skin-on trout filets Salt and pepper to taste Combine all of the Melon Salsa ingredients in a medium bowl. Stir gently to mix well and set aside.Heat the Crisco Pure Canola Oil in a large skillet over medium heat. Sprinkle the trout filets with salt and pepper to taste. Place the trout filets in the skillet with skin side down and cook about 3 minutes. Turn the fish over and continue to cook about 3 to 4 minutes until done.Plate the fish and top each filet with Melon Salsa....

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SAUSAGE JAMBALAYA

Makes about 4 servings 2 tablespoons Crisco Pure Canola Oil 3-4 cloves garlic, minced1 cup chopped onions 1/2 cup chopped green bell pepper 1/2 cup chopped celery 1 pound smoked sausage (your choice), sliced thin1 can (14-1/2 ounces) chopped tomatoes and their liquid1 cup chicken or beef stock, or water1 teaspoon salt 1/2 teaspoon dried thyme 1/2 teaspoon cayenne pepper, more or less to taste1 bay leaf 1 cup uncooked rice 1/2 cup chopped scallions Heat the Crisco Pure Canola Oil in a large heavy pot over medium heat. Add the garlic, onion, bell pepper, and celery. Cook for about 5 minutes, stirring often. Add the sausage and cook for about 3 minutes, stirring often.Add the tomatoes and their liquid, stock or water, salt, thyme, cayenne pepper and bay leaf. Bring to a simmer and cook about 10-15 minutes, stirring often. Taste and add salt and pepper if desired.Add the rice, stir to mix well, and bring to a boil. Lower the heat to medium-low, stir well, and cover. Cook about 20-25 minutes until the rice is cooked, stirring often. Add the chopped scallions and fluff with a fork....

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