Chef Creations

STIR-FRIED CHICKEN WITH PEPPERS AND ONIONS

Makes 4 to 6 servings 2 tablespoons soy sauce 1 teaspoon Crisco Pure Canola Oil 1/2 teaspoon granulated sugar 4 boneless, skinless chicken breasts, cut into thin strips2 tablespoons Crisco Pure Canola Oil 3-4 cloves minced garlic 1 cup thinly sliced red bell pepper 1 cup thinly sliced onion 1/2 cup chicken stock Salt and pepper to taste 1 tablespoon chopped cilantro In a large bowl, whisk together the 2 tablespoons soy sauce, 1 teaspoon Crisco Pure Canola Oil, and sugar until well blended. Add the chicken and stir to coat thoroughly with marinade. Let marinate for 1 hour.In a large heavy skillet, heat the 2 tablespoons Crisco Pure Canola Oil over medium-high heat. Add the chicken and stir-fry for about 2 minutes, until lightly browned; remove the chicken from the pan. Add the garlic, red peppers, and onions and stir-fry about 2 minutes. Return the chicken to the pan, add the stock, season with salt and pepper to taste. Cook over medium heat until the chicken is cooked. Add the cilantro and stir. Serve with rice....

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NASTURTIUM SALAD DRESSING

3/4 cup Crisco Pure Canola Oil 1/4 cup red wine vinegar 3-4 cloves finely minced garlic 1/2 cup washed and snipped EDIBLE Nasturtium flower petals 1/4 cup washed and snipped chives Salt and pepper to taste In a medium bowl, whisk together the Crisco Pure Canola Oil, red wine vinegar, and garlic until well blended. Add salt and pepper to taste, and blend well. Add the Nasturtium petals and chives; gently stir to blend. Toss with your choice of salad greens, just before serving. Garnish with whole edible Nasturtiums....

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ROASTED FALL ROOT VEGETABLES

Makes 4 to 6 servings 1/2 pound potatoes 1/2 pound sweet potatoes 1/2 pound carrots 1/2 pound beets 1 cup chopped onions 3-4 cloves minced garlic 4 tablespoons Crisco Pure Canola Oil 1/2 teaspoon dried thyme Salt and pepper to taste Heat the oven to 350°. Peel and cut the potatoes, sweet potatoes, carrots, and beets into 1/2-inch cubes.Place them in a large bowl and add the remaining ingredients; add salt and pepper to taste. Toss to mix well. Place the mixture on a large baking sheet and roast for about 25-30 minutes, until the vegetables can be easily pierced with a fork. Note: Any variety of root vegetables such as turnips, parsnips, rutabagas, potatoes, carrots, sweet potatoes, yams, or beets can be used in any combination. Use more or less as you like....

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STONE GROUND GRITS WITH VIRGINIA HAM AND PARMESAN BISCUITS

By Chef Jimmy Sneed (The Southern Grille- Richmond, VA) Grits:4 cups stock (chicken or vegetable) 2 teaspoons sea salt 1 cup Stone Ground grits 1 tablespoon butter 8 ounces shredded Virginia ham Parmesan Biscuits2 cups flour (soft winter wheat preferred)2-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup aged Parmigiano-Reggiano 3 tablespoons Crisco all-vegetable shortening 3 tablespoons unsalted butter 1/2 cup half and half For the grits, bring the stock and salt to a boil. Stir in the grits. Simmer slowly for 30-40 minutes, stirring often. If you need more liquid, add more stock. Stir, stir, stir. Add (cold) butter and Virginia Ham. Mix well.For the biscuits, mix the dry ingredients. Add the Crisco all-vetable shortening and butter (small chunks) and cut in with a pastry blender. Add the half and half and mix briefly, until it just comes together. Sprinkle flour onto the counter and roll out the biscuit dough to 1-inch thick. Use round cookie cutter to make biscuits. You can brush tops with milk or melted butter for a browner top. Sprinkle with a bit of sugar if you wish. Bake at 450° for 10 minutes or...

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PAN BRAISED CHICKEN AND BROCCOLI WITH PONZU

Makes 4 to 6 servingsPrep time: 10 minutesCook time: 12 minutes 2 tablespoons fresh orange juice 2 tablespoons fresh lemon juice 2 tablespoons soy sauce (plus more for serving)1/2 teaspoon sugar 2 tablespoons Crisco Pure Canola Oil 1/2 cup chopped onion 1/4 cup chopped yellow or red bell pepper 1/2 tablespoon minced garlic 4 boneless and skinless chicken breasts, cut into strips1 pound of broccoli florets, washedSteamed rice as an accompanimentFor the Ponzu, mix together the orange juice, lemon juice, soy sauce, and sugar; set aside.In a large skillet heat the Crisco Pure Canola Oil over medium high heat. Add the pepper, onion, and garlic and cook about 1 minute. Add the chicken strips; sear quickly on all sides.Add the broccoli and stir; add the Ponzu and stir, and continue to cook, stirring often, until the chicken and broccoli are done. Serve with rice and additional soy sauce on the...

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ROASTED POTATOES WITH ROSEMARY

Makes about 8 servings 4 pounds potatoes, peeled and cut into 1-inch cubes1/3 cup Crisco Pure Canola Oil 3-4 cloves garlic, chopped1 cup chopped onion 2 tablespoons chopped fresh rosemary Salt and pepper to taste Heat the oven to 350°.Place the potatoes, Crisco Pure Canola Oil, garlic, onion, rosemary, and salt and pepper in a large baking pan.Toss well to mix ingredients. Bake 45 to 60 minutes, stirring occasionally and gently until the potatoes are cooked and lightly browned....

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