"Recipes from the Chef's Kitchen"

Show 949

Certified Personal Chefs Shirley Scrafford Rd and Jade Menio
Shirley Scrafford is President - My Chef Shirley LLC
President - Capital Chefs Chapter of US Personal Chefs Association
President-Elect - Northern Virginia Academy of Nutrition and Dietetics
Member - Women Chefs and Restauranteurs


Website: www.mychefshirley.com

Jade Menio prepared these recipes.

 Chicken Souvlaki
with Basil Mint Pesto
(Serves 6)

(The Chicken)
1)   2 pounds boneless, skinless Chicken Breast

(The Marinade
1 Lemon zested and juiced 
2)   2 Tablespoons Olive Oil 
3)   1 Garlic Clove, minced 
4)   1 Teaspoon dried Oregano 
5)   1 teaspoon Kosher Salt 
6)   Black Pepper

(The Pesto)
1 cup Fresh Basil, packed 
2)   cup fresh Mint 
3)   cup Parmesan Cheese 
4)   cup Extra Virgin Olive Oil 
5)   cup Pine Nuts 
6)   2 Garlic Cloves 
7)   Salt and Pepper to taste

1)   Soak 6 to 8 skewers in water.
2)   Combine all the marinade ingredients in a bowl or zipper storage bag.
3)   Cut chicken breasts into 2 inch cubes and marinate chicken breasts
       for 30 minutes to 2 hrs.
4)   Skewer chicken breasts and cook on grill until chicken reaches 165 degrees.
5)   Remove from heat and let rest while making pesto.
6)   Place all ingredients for pesto into food processor, blend 1-2 minutes.
7)   Season with salt and pepper.
8)   Drizzle over cooked chicken breast.
9)   Serve.

Chicken can be marinated and pesto made ahead of time for taking to a picnic
or outdoor barbeque

Summer Tortellini Salad
(Serves 4 to 6)
(The Salad)
1)   22-ounce package fresh Cheese Tortellini
2)   2 cups (about 16 ounces) sweet Cherry Tomatoes, colored, halved
3)   4 Corn on the cob, grilled, seasoned, cut off the cob
4)   1 Cucumber, diced
5)   1/2 cup fresh Basil Leaves, thinly sliced
6)   4 ounces Goat Cheese (or Feta), crumbled

(The Vinaigrette)

1)   1/2 cup Olive Oil
2)   2 tablespoon Red Wine Vinegar
3)   2 tablespoon Lemon Juice
4)   1/2 teaspoon Dijon Mustard
5)   1 Garlic clove, minced
6)   Freshly Ground Black Pepper
7)   Salt to taste

1)   Boil tortellini in salted water according to package directions. Drain and cool.
2)   In a large salad bowl, combine tortellini, halved tomatoes, grilled corn cup
       from the cob, diced cucumber, and fresh basil.
3)   Combine all vinaigrette ingredients in a jar with a tight fitting lid.
4)   Shake vigorously.
5)   Pour over tortellini salad and gently mix all ingredients until well combined.
6)   Top with crumbled goat cheese.
7)   Chill for several hours before serving.

  Summer Fruit Crisp
(Serves 6)

1)   2 teaspoons unsalted Butter
2)   1 pound Strawberries -- quartered
3)   1 1/2 cups Raspberries -- divided
4)   1 1/2 cups Blackberries -- divided
5)   1 tablespoon packed Brown Sugar
6)   1/2 teaspoon Vanilla Extract
7)   3/4 cup low-fat Granola
8)   1 1/2 cups Vanilla Frozen Yogurt

1)   Melt the butter in a large skillet over medium-high heat.
2)   Add the strawberries, 3/4 cup raspberries, 3/4 cup blackberries, sugar, and
       vanilla to pan.
3)   Cook 4 minutes or until fruit starts to soften.
4)   Stir in remaining berries, and cook 1 minute.
5)   Divide berry mixture evenly among 6 bowls.
6)   Top evenly with granola and frozen yogurt.
7)   This can even be made on the side burner of your grill for those outdoor meals.
8)   Whipped cream can stand in for the frozen yogurt if away from your freezer.

Good Eating!!!