"Recipes from the Chef's Kitchen"

Show 990

Chef La Ross Hospitality



Keith P. Ross Chef/Owner - Chez La Ross Hospitality

Chilled Rotini Pasta Salad

1)   16 oz. Rotini Pasta 
2)   12 oz. Tri-Color Rotini Pasta 
3)   1 1/2 cups Italian Dressing 
4)   ½ cup Balsamic Dressing 
5)   1 Tablespoon Salt 
6)   ¼ Cup Salad Supreme Seasoning 
7)   1 Cup 3 Bean Salad 
8)   1 Cup Cut Green Beans  
9)   1 Cup Whole Sweet corn 
10) 1 Cup Garbanzo Beans (Chick Peas) 
11) 1 Tablespoon All Purpose Seasoning 
12) ¼ Cup Sugar
13) 4 quart pot of boiling Water


1)   Place Rotini in boiling water for about 10 minutes, drain into colander and
       place in bowl refrigerate to stop from cooking.
2)   Add the Vegetables to the Pasta and mix to combine, and then add Italian
       Dressing, Balsamic Dressing, and Mix well. 
3)   You can also add Red Onion, Green Onion, Black Olives, and Cherry Tomatoes.

Grilled Lemon Rosemary
Basil Chicken

1)   1 lb. Boneless Chicken Breast or Thigh
2)   1 Lemon - cut in half
3)   2 tbs. Extra Virgin Olive Oil
4)   ¼ Cup Salted Butter
5)   ¼ Cup Diced Garlic
6)   2 tsp. Steak Seasoning
7)   2 tbs. Fresh Chopped Basil
8)   2 tbs. Fresh Chopped Rosemary

1)   Combine and mixed all ingredients together with juice from the lemon and
       add zest, then marinade the chicken for 30 minutes or overnight in the
2)   Preheat your grill over medium heat.
3)   Remove Chicken from the refrigerator; add 1 teaspoon salt, 1 teaspoon
       ground black pepper, pinch of all purpose seasoning and place on grill.
4)   At this point you are grilling one side for about 8-10 minutes, and then flip
       over for the additional 8-10 minutes or until done at 165 degrees internal
5)   Once chicken is done remove from grill and serve over pasta or rice.
6)   Afterward the dripping from the chicken, make a clear sauce by adding
       Olive Oil, Garlic and Lemon Juice sauté for about 1 minute and pour over
       the chicken.
7)   You can also make a Cream Sauce same as above but adding 1/3 cup of
       butter with heavy cream sauté for about 90 seconds.  Then pour over the
       chicken topping with parsley.

Good Eating!!!