Bowling Alley

Instructions

-       Slice sweet potato in desired fry size

-       In a large pot heat peanut oil to 425-degrees

-       Fry sweet potato slices for 2 to 4 minutes or until golden brown

-       Heat medium sauce pot over medium-heat and add half and half, blue cheese, salt and pepper

-       Plate the sweet potato fries and top with scallions and accompany with blue cheese fondue

Ingredients
  • • 1 sweet potato
  • • 1 gallon peanut oil
  • • ½ cup half and half
  • • 1 cup blue cheese crumbles
  • • 2 sliced scallions
  • • Salt and pepper to taste
Instructions

Grilled Chicken Salad

 

Method

-       Coat chicken breasts with olive oil, salt, and pepper

-       Chop chicken breasts and set aside

-       Heat 2 tablespoons of olive oil in a cast iron skillet over medium-high heat and cook chicken 2 to 4 minutes per side

-       In a mixing bowl add, Romaine lettuce, iceberg lettuce, red onion, corn, scallion, black eye peas, cherry tomato, Monterey jack cheese and grilled chicken and toss together

-       Top with Parmigiano Reggiano and crushed corn tortilla chips

-       Serve with Creamy Avocado Dressing (see below)

 

 

Creamy Avocado Dressing

 

Method

-       Add all ingredients into blender

-       Blend for 1 minute or until a creamy consistency

-       Serve with Grilled Chicken Salad (see above)

 

 

 

 

 

Ingredients
  • Grilled Chicken Salad
  • 2 chicken breasts
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 head chopped Romaine lettuce
  • ½ head chopped iceberg lettuce
  • ¼ red onion, thinly sliced
  • ½ cup of fresh corn
  • 1/3 cup black eyed peas
  • 1 cup halved cherry tomato
  • 1 chopped scallion
  • ¼ cup shredded Monterey jack cheese
  • 2 tablespoons shredded Parmigiano Reggiano cheese
  • ¼ cup crushed corn tortilla chips
  • --------------------------------------------
  • Creamy Avocado Dressing
  • 1 peeled and halved avocado
  • 1 chopped scallion
  • 1 chopped jalapeno
  • Juice from 1 lime
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 cup Greek yogurt
  • 1 tablespoon minced garlic
  • 2 cups chopped cilantro
  • 1 tablespoon Crystal hot sauce
  • Salt and pepper to taste
Instructions

Method

-       Heat olive oil in a cast iron skillet over medium-high heat

-       Add red onion, garlic, sage, oregano, jalapeno, green bell pepper, yellow onion, basil, salt, pepper and sauté for 2 to 3 minutes

-       Add stewed tomatoes, fennel seeds, sugar and low sodium chicken stock and cook for 2 to 3 minutes

-       Blend to a smooth consistency with an emersion blender

Ingredients
  • ¼ cup chopped carrot
  • ¼ cup chopped celery
  • ¼ cup chopped red onion
  • 1 tablespoon diced garlic
  • 2 chopped sage leaves
  • 1 tablespoon oregano
  • 1 chopped jalapeno
  • ½ chopped green bell pepper
  • ¼ cup chopped yellow onion
  • 2 tablespoons chopped basil
  • 15 ounces stewed tomatoes
  • 1 teaspoon fennel seed
  • 2 tablespoons sugar
  • ½ cup low sodium chicken broth
  • Salt and pepper to taste
Instructions

Method

-       Heat 3 tablespoons of olive oil in cast iron skillet over medium-high heat and cook sliced sausage, red onion, green bell pepper, jalapeno and cook for 3 to 5 minutes

-       Add cheddar cheese, jalapeno Monterey jack cheese and melt for 1 minute and set aside

-       Drizzle 1 tablespoon of olive oil over pita and warm it on a cast iron skillet over medium-high heat for 1 to 2 minutes

-       Spread pizza sauce (see below) over pita bread

-       Place sausage mix over pizza

-       Add fresh basil and tomatoes

-       Top with extra jalapeno Monterey jack cheese and parmesan cheese

Ingredients
  • 4 tablespoons olive oil
  • 3 thick sliced chicken sausage links
  • ¼ thinly sliced red onion
  • ¼ sliced green bell pepper
  • 1 tablespoon chopped jalapeno
  • ¼ cup shredded cheddar cheese
  • ¼ cup shredded jalapeno Monterey Jack cheese
  • 1 whole pita bread
  • 1 tablespoon chopped basil
  • ¼ cup shredded parmesan cheese
  • ½ cup halved cherry tomato
  • ½ cup homemade pizza sauce
The Back Story

Method

-       Heat 3 tablespoons of olive oil in cast iron skillet over medium-high heat and cook sliced sausage, red onion, green bell pepper, jalapeno and cook for 3 to 5 minutes

-       Add cheddar cheese, jalapeno Monterey jack cheese and melt for 1 minute and set aside

-       Drizzle 1 tablespoon of olive oil over pita and warm it on a cast iron skillet over medium-high heat for 1 to 2 minutes

-       Spread pizza sauce (see below) over pita bread

-       Place sausage mix over pizza

-       Add fresh basil and tomatoes

-       Top with extra jalapeno Monterey jack cheese and parmesan cheese

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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