Marching Band

Instructions

Method

-      Heat 1 tablespoon of olive oil over medium-high heat and sauté onion, garlic and green bell pepper for 1 to 2 minutes

-      Add turkey and pinch of salt & pepper and cook for 5 to 10 minutes and set aside

-      Drizzle 1 tablespoon of olive oil and spread over Naan flatbread and toast in a pan over medium-high heat for 1 minute per side and set aside

-      Heat remaining olive in pan over medium-high heat and add remaining onion, garlic, Pomí chopped tomatoes, chicken broth, oregano, mustard, brown sugar and basil and cook for 2 to 3 minutes.

-      Emulsify the tomato mixture until consistency is smooth and set aside for pizza sauce

-      Spoon pizza sauce onto Naan flatbread, then add ¼ cup of shredded cheddar cheese

-      For next layer add Turkey mix

-      Add ¼ cup of shredded cheddar cheese and shredded iceberg lettuce to serve

 

Ingredients
  • 1 pound ground turkey
  • 1 jalapeno, charred and diced
  • ¼ cup charred and chopped green bell pepper
  • ½ cup chopped onion
  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 ½ cups Pomí chopped tomatoes
  • 1 package of Naan flatbread
  • ½ cup chicken broth
  • ¼ teaspoon oregano
  • ¼ teaspoon mustard powder
  • ½ tablespoon brown sugar
  • ½ teaspoon diced basil
  • ½ cup shredded cheddar cheese
  • Shredded iceberg lettuce
  • Salt and pepper to taste
Instructions

Method

-      Season chicken breast with salt and black pepper to taste

-      In a bowl mix together 1 cup all purpose flour, salt, pepper, onion powder, garlic powder and cayenne pepper

-      Dust chicken breast in all purpose flour mix

-      Heat peanut oil to 375-degrees and add chicken breast and fry for 6 to 8 minutes

-      Add remaining all purpose flour, baking powder, buttermilk and eggs to bowl and whisk to smooth consistency to make waffle batter

-      Heat waffle maker and add ½ cup of batter and cook for 1 to 2 minutes

-      Plate fried chicken over waffles and add syrup to serve

Ingredients
  • 2 chicken breasts
  • 2 ½ cups all purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons baking powder
  • 2 cups light buttermilk
  • 2 eggs, farm fresh
  • Salt and pepper to taste
  • Peanut oil for frying
  • Syrup topping
Instructions

Method

-      Heat crawfish sausage in cast iron skillet over medium-high heat for 2 to 4 minutes

-      In separate skillet heat olive oil/butter blend over medium-high heat and sauté onion, shitake mushrooms, green bell pepper for 2 to 3 minutes

-      Add Herbs de Provence, potatoes and crawfish sausage to vegetable mix

-      In bowl, scramble eggs and add to pan with the frittata mixture and cook for 2 to 3 minutes until egg mixture is cooked through

-      Plate Crawfish Frittata and top with Italian Parsley, herb salad and Asiago cheese

Ingredients
  • ¼ cup chopped onion
  • ¼ pound chopped crawfish sausage
  • ¼ cup chopped shitake mushroom
  • ¼ cup chopped green bell pepper
  • Olive oil/Butter blend
  • 3 eggs
  • 1 teaspoon Herbes de Provence
  • ½ cup premade roasted potatoes
  • 1 tablespoon chopped Italian flat leaf parsley
  • 1 cup Herb Salad
  • ¼ cup grated Asiago cheese
The Back Story

Ingredients

·      1 pound ground turkey

·      1 jalapeno, charred and diced

·      ¼ cup charred and chopped green bell pepper

·      ½ cup chopped onion

·      2 tablespoons minced garlic

·      3 tablespoons olive oil

·      1 ½ cups Pomí chopped tomatoes

·      1 package of Naan flatbread

·      ½ cup chicken broth

·      ¼ teaspoon oregano

·      ¼ teaspoon mustard powder

·      ½ tablespoon brown sugar

·      ½ teaspoon diced basil

·      ½ cup shredded cheddar cheese

·      Shredded iceberg lettuce

·      Salt and pepper to taste

Method

-      Heat 1 tablespoon of olive oil over medium-high heat and sauté onion, garlic and green bell pepper for 1 to 2 minutes

-      Add turkey and pinch of salt & pepper and cook for 5 to 10 minutes and set aside

-      Drizzle 1 tablespoon of olive oil and spread over Naan flatbread and toast in a pan over medium-high heat for 1 minute per side and set aside

-      Heat remaining olive in pan over medium-high heat and add remaining onion, garlic, Pomí chopped tomatoes, chicken broth, oregano, mustard, brown sugar and basil and cook for 2 to 3 minutes.

-      Emulsify the tomato mixture until consistency is smooth and set aside for pizza sauce

-      Spoon pizza sauce onto Naan flatbread, then add ¼ cup of shredded cheddar cheese

-      For next layer add Turkey mix

-      Add ¼ cup of shredded cheddar cheese and shredded iceberg lettuce to serve

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)

Pomi Tomatoes | @

Pomì, the authentic Italian passata (strained tomatoes) was created in Parma, Italy in 1935…

In 1982, Pomì, the tomato revolution, was introduced successfully in the United States.

Since its introduction, Pomì quality and convenience has been appreciated by millions of consumers.

Pomì has become a staple and a trusted brand for all those who seek premium quality, Italian tomatoes conveniently sealed in a BPA-free, stay-fresh package, ready to use anytime they... (full profile)

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