"Recipes from the Chef's Kitchen"

Show 708

"Chef for Hire"
EMAIL: cheflinda4u@aol.com

Linda Ruiz - Chef/Owner

Cherry Crunch

(yield 8 servings)
1)   1 can Cherry Pie filling
2)   1 box White Cake mix
3)   1 stick soft Butter

1)   Pre-heat oven to 450 degrees f.
2)   Spread cherry pie filling into a 8 x 8 pan.
3)   Empty cake mix into bowl.
4)   Mix soft butter into mix
5)   Sprinkle mixture evenly over pie filling
6)   Bake for 30 minutes, or until top is golden

Oven Roasted Potatoes

(serves 4)
1)   1/4 cup extra-virgin Olive Oil
2)   1/2 tsp. Sea Salt
3)   1/4 tsp. freshly ground Black Pepper
4)   Fresh Herbs of your choice
5)   Assorted Potatoes (Blue, Yukon Gold, Red Skin, sweet, etc.)

1)   Heat the oven to 450 degrees f.
2)   Combine olive oil, salt & pepper, garlic and herbs in a food processor.
3)   Process until a paste is formed
4)   Cut potatoes into uniform sizes (cubes, quarters, etc.)
5)   Toss vegetables with the herb paste.
6)   Place the vegetables on a large sheet pan or cookie sheet. Spread in a single
       layer in the pan.
7)   Roast for 30 minutes, stirring occasionally, until the vegetables are lightly
       browned and tender.
8)   Serve hot.

Chicken in Orange Cilantro Sauce

(serves 4)
1)   8  Chicken Cutlets or Tenders
2)   2 tbs. Olive Oil
3)   3  Garlic cloves - chopped
4)   ½ cup Orange Marmalade
5)   ¾ cup Chicken Broth
6)   ¼ cup  Cilantro - chopped

1)   Pre-heat frying pan over medium heat.  Heat 2 tablespoon of oil and add
       garlic, and add chicken; cook for 1 minutes on each side
2)   Add marmalade and broth to pan.  Bring to a boil.
3)   Reduce heat to a simmer and continue cooking for 5 minutes longer.
4)   Transfer cutlets to serving platter.
5)   Bring sauce up to a boil again and reduce sauce to half.
6)   Add cilantro, stir, and pour sauce over chicken.

In the Studio Kitchen with Linda Ruiz
(right) and Lindsey Gustin (left)

Good Eating!!!