Healthy

Instructions

What To Do

1. Combine ingredients in a large bowl and toss well.

2. Season with salt and pepper to taste and serve.

Ingredients
  • 1 ready cooked rotisserie chicken, skin removed and meat pulled
  • 2 granny Smith apples, cored, peeled and sliced
  • 1 c. green grapes, cut in halves
  • ½ red onion, thinly sliced
  • ¼ c. pecans
  • 1 bag mixed greens
  • Kosher salt and black pepper
  • 8 oz. blue cheese dressing
Instructions

WHAT TO DO

1. Heat olive oil in a large cast iron skillet over medium-high heat. Add onions, bell peppers, Serrano peppers and garlic. Cook for about 4-5 minutes or until fragrant. Add ground turkey and season with creole seasoning. Cook until browned and thoroughly cooked. Add Worcestershire sauce, ketchup, mustard, mayonnaise, bacon and salt and pepper to taste; stir until well combined. Simmer over low heat for 5-7 minutes.

2. Working in batches, in a large cast iron skillet over medium heat, add 1 tablespoon of butter.  After butter has melted, place 1 large flour tortilla in skillet. Spread half of the burger mixture evenly onto the tortilla. Sprinkle filling with crushed red pepper flakes and top with 4 tablespoons of cheese. Top with a second tortilla and cook for 3 minutes or until golden on underside.

3. Using a spatula, flip over and cook on the other side for an additional 2 minutes or until golden and cheese has melted. Repeat process with remaining ingredients. Remove quesadilla from skillet and place on a cutting board to slightly cool. Cut tortilla into 4 triangles and garnish with lettuce and tomatoes. Serve with salsa, guacamole and sour cream if desired.

Ingredients
  • 2 tbsp. olive oil
  • 1 yellow onion, finely diced
  • 1 green bell pepper, seeded and diced
  • 1 serrano pepper, seeded and diced
  • 1 tbsp. fresh garlic, minced
  • 1 lb. lean ground turkey
  • 1 tbsp. creole seasoning
  • 2 tbsp. Worcestershire Sauce
  • ¼ c. ketchup
  • 2 tbsp. yellow mustard
  • 1 tbsp. mayonnaise
  • 8 strips bacon, cooked and chopped
  • Kosher salt and black pepper
  • 2 tbsp. unsalted butter
  • 1 pack large flour tortillas
  • 2 c. sharp cheddar cheese, shredded
  • Red crushed pepper flakes
  • ½ head iceberg lettuce, shredded
  • 1 creole tomato, cored and diced
Pan Roasted Chilean Sea Bass with French Green Lentils | 0 Comments
From Mushroom Risotto , Aired on Tue 3/8
Chef Jeff Henderson, Healthy, Sea Bass, Lentils
Instructions

Pan Roasted Chilean Sea Bass, French Green Lentils Chardonnay Sauce

What You Need

2 tablespoons olive oil

½ tablespoon unsalted butter

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2  7 oz pieces Chilean sea bass

4 fresh thyme sprigs

5 tablespoon unsalted butter

½ tablespoon shallot, minced

1 tablespoon garlic, minced
½ cup chardonnay wine

¼ cup chicken stock
1 pinch kosher salt
1 pinch freshly ground pepper
Juice from ½ lemon

1 tablespoon fresh chives, minced
 

What To Do

1. Heat oven to 375 degrees. In a medium sauté pan, heat olive oil over medium heat. Season fish with salt and pepper. Add fish to pan and brown on all sides. Cook fish for about 12 minutes or until cooked through.

Remove pan from oven and set fish aside. Reserved pan drippings.

2. Place pan on medium-high heat. Add butter, shallots and garlic. Sauté until soft, about 1-2 minutes. Add chicken stock, let reduce to half.

3. Add remaining butter, salt, pepper and wine. Stir 2 minutes and remove from heat.

 

Braised French Lentils

 What You Need

½ tablespoon extra virgin olive oil

2 tablespoons bacon, small diced

½ medium yellow onion, chopped

1 carrot, small diced

3 cups low sodium chicken stock

1 cup French green lentils, rinsed

1 bay leaf

3 sprigs fresh thyme

Kosher salt to taste and ground black pepper to taste

What To Do

1. In a medium pot, heat olive oil over medium heat. Add bacon, onion and cook until bacon crisp and onion caramelized, stirring frequently, about 5 minutes.

2. Add carrots, stock, lentils, bay leaf, thyme, and bring to a boil. Simmer until lentils are tender, about 25 minutes. Remove bay leaf, adjust seasoning with salt and pepper and serve.

 

 

 

 

Ingredients
  • 2 tablespoons olive oil
  • ½ tablespoon unsalted butter
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 7 oz pieces Chilean sea bass
  • 4 fresh thyme sprigs
  • 5 tablespoon unsalted butter
  • ½ tablespoon shallot, minced
  • 1 tablespoon garlic, minced
  • ½ cup chardonnay wine
  • ¼ cup chicken stock
  • 1 pinch kosher salt
  • 1 pinch freshly ground pepper
  • Juice from ½ lemon
  • 1 tablespoon fresh chives, minced
  • ½ tablespoon extra virgin olive oil
  • 2 tablespoons bacon, small diced
  • ½ medium yellow onion, chopped
  • 1 carrot, small diced
  • 3 cups low sodium chicken stock
  • 1 cup French green lentils, rinsed
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • Kosher salt to taste and ground black pepper to taste
The Back Story

Who woulda thunk that cauliflower could actually become addictive? But it’s true. With this dead-simple, high-temperature roasting process known as caramelization, basic off-the-rack cauliflower is miraculously transformed into sweet, lip-smackin' candy bombs that the kids in your world—and even you—won't be able to get enough of.

 

1 head cauliflower

4 tablespoons olive oil

1 tablespoon salt

 

What To Do

1. Preheat oven to 425°F.

2. Cut out and discard cauliflower core and thick stems. Trim remaining cauliflower into florets the size of golf balls. In a large bowl, add cauliflower, olive oil, and salt. Toss thoroughly.

3. Spread cauliflower on a baking sheet (lined with parchment paper, if available, for easy cleanup). Roast for 1 hour, or until much of each floret has become golden brown. (That's the caramelization process converting the dormant natural sugars into sweetness). The browner the florets, the sweeter they will taste. Turn 3 or 4 times during roasting.

4. Use crumpled up aluminum foil or paper towels to create a false bottom in your popcorn container, fill it with cauliflower, and serve immediately.

 

Yield 4 servings

Uncommon goods An empty movie theater popcorn container or aluminum Jiffy Pop package

Level of difficulty The same as making real popcorn.

Active prep 10 minutes

Inactive cooking time 1 hour

Shortcuts Buy the precut cauliflower in the lazy boy section of the produce department.

Advance work Raw cauliflower can be precut and refrigerated for up to 2 days in an airtight bag or a bowl of water. With minimal sacrifice, cauliflower can be cooked earlier in the day and reheated in a 450°F oven for 10 minutes.

 

 

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)

Instructions

What To Do

1. Preheat an outdoor grill or indoor grill pan to high heat.  Lightly oil a sheet of aluminum foil. In a medium bowl, mash black beans with a fork until thick and pasty.

2. Add bell pepper, onions and garlic into mashed beans, still well.

3. In a small bowl, add egg, salt, chili powder, cumin and hot sauce.  Stir well and pour into the mashed beans. Mix in breadcrumbs until the mixture holds together. Divide mixture into two patties.

5. If grilling, place patties on foil, and grill about 8 to 10 minutes on each side. Remove from grill and build your burgers.

Ingredients
  • 8 oz. can black beans, drained and rinsed
  • ¼ cup green bell pepper, finely chopped
  • ¼ cup onion, finely chopped
  • 1 tablespoon garlic, minced
  • 1 fresh organic egg
  • 1 pinch kosher salt
  • ½ tablespoon chili powder
  • ½ tablespoon cumin
  • 1 teaspoon hot sauce
  • ½ cup breadcrumbs
  • 1 large tomato, sliced
  • 1 small red onion, sliced
  • ½ head butter lettuce
  • 3 tablespoons light mayonnaise
  • 3 tablespoons ready-made BBQ sauce
  • 2 select burger buns
Instructions

Turkey Sausage Hash

1. Preheat oven to 425 degrees. In a large cast iron skillet on medium–high heat, add butter, ham, onions, potatoes, squash and mushrooms. Sauté until vegetables start to caramelize about 5-8 minutes. Add garlic and thyme to skillet; cook until garlic becomes fragrant. Season with salt and pepper.

2. Place skillet in oven and roast until vegetables become fork tender. Stir vegetables at least once or twice during roasting for even cooking and browning, about 20-30 minutes. Remove from oven and spoon hash on a plate.

3. In a medium non-stick skillet over medium heat, add 1 tablespoon of butter. Crack eggs into pan and cook until eggs reach desired doneness. Season with habanero salt and black pepper. Drape eggs over hash and top with chives. Serve with avocado slices or your favorite condiments.    

Ingredients
  • 2 tbsp. unsalted butter
  • ¼ c. Tasso ham, diced
  • ½ c. pearl onions, peeled and sliced in half
  • 1 c. sweet potatoes, peeled and cubed
  • 1 c. Idaho potatoes, peeled and cubed
  • 1 c. acorn squash, peeled and cubed
  • ½ c. market mushrooms, stems removed, sliced
  • 3 garlic cloves, sliced
  • 2 thyme sprigs
  • 2 pinches of salt and black pepper
  • 2 whole brown eggs
  • 1 pinch Habanero salt
  • 1 pinch fresh black pepper
  • 8 chives, minced
  • 1 ripe but firm avocado, sliced lengthwise
The Back Story

 WHAT YOU NEED

2 tbsp. unsalted butter

¼ c. Tasso ham, diced

½ c. pearl onions, peeled and sliced in half

1 c. sweet potatoes, peeled and cubed

1 c. Idaho potatoes, peeled and cubed

1 c. acorn squash, peeled and cubed

½ c. market mushrooms, stems removed, sliced

3 garlic cloves, sliced

2 thyme sprigs

2 pinches of salt and black pepper

2 whole brown eggs

1 pinch Habanero salt

1 pinch fresh black pepper

8 chives, minced

1 ripe but firm avocado, sliced lengthwise

 

WHAT TO DO

1. Preheat oven to 425 degrees. In a large cast iron skillet on medium–high heat, add butter, ham, onions, potatoes, squash and mushrooms. Sauté until vegetables start to caramelize about 5-8 minutes. Add garlic and thyme to skillet; cook until garlic becomes fragrant. Season with salt and pepper.

2. Place skillet in oven and roast until vegetables become fork tender. Stir vegetables at least once or twice during roasting for even cooking and browning, about 20-30 minutes. Remove from oven and spoon hash on a plate.

3. In a medium non-stick skillet over medium heat, add 1 tablespoon of butter. Crack eggs into pan and cook until eggs reach desired doneness. Season with habanero salt and black pepper. Drape eggs over hash and top with chives. Serve with avocado slices or your favorite condiments.    

 

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)

Apple Juice Smoked Rainbow Trout Salad | 0 Comments
From Grilled Sausages with BBQ sauce, Aired on Fri 7/17
Chef Jeff Henderson, Healthy, Salad, Trout
Instructions

Trout

1 cedar plank (soaked in 1 cup apple juice for at least an hour)

1 rainbow trout filet

1 pinch salt

1 pinch pepper

1 pinch creole seasoning

salad

1 endive, roughly chopped

½ box mixed greens

1 tablespoon dried cranberries

1 granny smith apple, thinly sliced

1 pinch salt

1 pinch pepper

2 tablespoons candied pecans or nuts

vinaigrette

4 tablespoons green apple balsamic vinegar

1 teaspoon minced shallot

1 teaspoon apple juice

⅓ cup extra virgin olive oil

1 clove minced roasted garlic

1 pinch salt

1 pinch pepper

½ 1 lemon’s  juice

½ tablespoon honey

1 teaspoon minced chives

WHAT TO DO

salmon

1.    heat grill to high heat

2.   season trout evenly on all sides

3.   place skin-down on cedar plan

4.   place plank with trout on top, directly on grill

5.    remove from heat when fish is done

salad

1.    toss together and serve with vinaigrette

dressing

1.    whisk together in bowl and serve with salad

Ingredients
  • 1 cedar plank (soaked in 1 cup apple juice for at least an hour)
  • 1 rainbow trout filet
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch creole seasoning
  • 1 endive, roughly chopped
  • ½ box mixed greens
  • 1 tablespoon dried cranberries
  • 1 granny smith apple, thinly sliced
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tablespoons candied pecans or nuts
  • 4 tablespoons green apple balsamic vinegar
  • 1 teaspoon minced shallot
  • 1 teaspoon apple juice
  • ⅓ cup extra virgin olive oil
  • 1 clove minced roasted garlic
  • 1 pinch salt
  • 1 pinch pepper
  • ½ 1 lemon’s juice
  • ½ tablespoon honey
  • 1 teaspoon minced chives
Instructions

Method:

Warm flour tortilla and fill with succotash. Top it with shredded cheese and roll into burrito. Cut in half and enjoy.

Ingredients
  • Sausage & Brussels Sprout Succotash (recipe provided below)
  • 3 tbs. Olive-butter blend
  • 1 lb. ground beef
  • ¼ piece red onion
  • 3 tbs. garlic, minced
  • 1 c. green peas
  • 1 c. corn off the cobb, charred
  • 1 c. Brussels sprouts
  • 2 c. butternut squash, diced and balanced
  • ½ jalapeño
  • 1 tbs. flat leaf parsley
  • Salt and pepper to taste
  • 1 Flour tortilla
  • 1 tbs. Low-fat cheddar cheese, shredded

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