Showing posts with label broccoli. Show all posts
Showing posts with label broccoli. Show all posts

Wednesday, May 24, 2017

BBQ Chicken & Broccoli :: Chef Mark Cleveland @ Ready.Chef.GO! ::















 










 
 




 

450 Oven or Open BBQ Grill
2 servings per bag

1/2 Cup Onion, thin rings
2 1/2 Cups Broccoli, florets
1/2 Cup Peas, Corn, Fava Beans, Carrots, etc (I used frozen fava beans)
6-8 Oz Cooked Chicken Breast
1/3 Cup Favorite BBQ Sauce
2-3 Tablespoons Water

Citrus & fresh herbs for garnish

Slice the chicken breast on the diagonal.  Stir enough water into the BBQ sauce to the consistency of heavy cream.  Load the broccoli, onions & corn or peas, etc into the bag.  Add in the BBQ sauce and shake well to coat the veggies.  Load the sliced chicken on top of the veg blend & seal the bag. 

REHEATING INSTRUCTIONS: BBQ on an open grill foil side down, or roast in a 450 oven for 15 to 20 mins, until the broccoli is fully cooked.  Let rest for 2 mins before opening the bag.  Garnish w/ fresh citrus & herbs.  Follow all instructions printed on the Ready.Chef.GO! BBQ bag.

NOTE:  Ready.Chef.GO! bags allow for excellent texture & fast high heat cooking in the oven or on the BBQ grill.  The results are always succulent & tender.  You’ll taste the difference.  Use any fully cooked chicken, roasted or poached breast, thighs, wings, drumsticks.  Alternatively use flavored chicken or turkey sausages.  


POINT OF SALE DISPLAY:  Sell jars of the BBQ sauce you used in the bags.  Display roasted rotisserie chickens.  Load the display with all BBQ fixin’s like beverages, salads, sides, more BBQ fare like whole ears of corn, potatoes, yams, etc.  Add breads, desserts, especially ice cream, cupcakes & pies.  



Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy.  You can Eat Well & Live Well.  Follow us on social media to see what Avanti is up to now.  We are Whole Foods Experts.  Post photos of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter and YouTube pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!

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https://readychefgobags.com/recipes-home/

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Pasta Fagioli Video https://vimeo.com/133115733

Sunday, November 20, 2016

Rubbed Salmon w/ Brocolli Rabe & Baby Apples :: Chef Mark Cleveland @ Ready.Chef.GO! ::












 

 



















 

450 Oven or Open BBQ Grill
4 Servings

1 1/2 Tbs EVOO
1/4 Cup Dry Vermouth or Broth
3-4 Cloves Garlic, rough chop
1/2 Pound Broccoli Rabe, Broccolette or Rapini
3/4-1 Pound Fresh Wild Caught Salmon
1 1/2 Tbs Chef Mark’s Seafood Spice Blend*
3-4 Baby Apples

Rough chop the rapini and add to the BBQ bag, making sure to put them on top of the parchment layer.  Pour over the evoo, vermouth & garlic.  Cut the salmon into 4 pieces & rub w/ the spice blend & lay on top of the vegetables in the bag.  Cut the apples in half and core them.  Rub them with the spices from the cutting board & lay them on top of the spice rubbed salmon.  Seal the bag properly & place in a 450 oven or an open BBQ grill.  Roast for 8-10 mins, then let rest for 5 before cutting open the bag and serving. 

Salmon cooks perfectly & quickly in Ready.Chef.GO! BBQ bags.  So if you like it moist & just tender, watch the time.  Seven ingredients have never been more scrumptious.  When baby apples aren’t in season, use fresh or dried apricots or plums or fresh black or blueberries.  You can use your favorite dry spice blends like Old Bay, Zatarans, Chili Powder, etc if you choose not to make your own.


*Chef Mark’s Seafood Spice Blend*
1/4 Cup Pickling Spice
3 Tbs Italian Seasoning Blend or Herbs de Provance (salt free)
3 Tbs Sea Salt
2 Tbs Black Pepper Corns
2 Tbs Mustard Seeds
1 Tbs Paprika (sweet, hot or smoked)
1 Tbs Allspice Berries
1 Tbs Celery Seed
1 Tbs Caraway Seed
1 Tsp Cinnamon
1/2 Tsp Nutmeg

Mix well & grind either coarsely or to a fine powder in a coffee grinder or food processor.  Customize it to what you have on hand and what you like.  Raid the spice rack at home and whip up a batch with reckless abandon.  

RETAILERS: Display w/ BBQ related add ons such as adult beverages & soft drinks, breads, deli salads & sides and more bags of BBQ fixings like various potato & yam dishes, corn on the cob, stuffed tomatoes, peppers & sausages, buttered pearl onions & peas & more.  Add pies, desserts, cookies, gourmet caramel corn & toffee.









Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy.  You can Eat Well & Live Well.  Follow us on social media to see what Avanti is up to now.  We are Whole Foods Experts.  Post photos of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter and YouTube pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!

Pinterest

Full Portfolio




https://readychefgobags.com/recipes-home/

Youtube

Avanti Natural


Avanti Café


Facebook





Twitter


Instagram


Avanti Natural Website & Blog




linkedin


Pasta Fagioli Video https://vimeo.com/133115733







Friday, June 10, 2016

Sriracha Cashew Broccoli :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy
Time: 30 mins,
Servings: 4  Quarts

Everyone loves the fermented chili garlic flavor of Sriracha.  Cook this tasty veggie dish up in no time & enjoy it in all sorts of ways.  So good w/ noodles, eggs, everything really.  If you don’t like it HOT, sub 1/2 cup favorite BBQ sauce

Amount
Measure
Ingredient
Prep Method
1 1/2
Pounds
Broccoli
Florets & peeled diced stems
2
Pounds
Cauliflower
Florets
1/4
Pound
Kale
3-4 leaves, chiffonade
1-3
Medium
Sweet peppers
Opt, Thin slice


Prep out the veggies.  This stir-fry comes together fast, so it’s best to be ready to roll once the fire is lit. 

1/2
Cup
Whole garlic cloves

1
Cup
Cashews

1/3
Cup
Evoo

1/2
Teaspoon
Black pepper

1
Teaspoon
Sea salt

1/3
Cup
Dark sherry
Or broth or water
1 1/2
Cups
Water

1
Teaspoon to Tablespoon
Sriracha
Or favorite HOT sauce to taste.  Or sub BBQ sauce

Heat the evoo with garlic cloves, cashews, broccoli stems & black pepper over med high heat until garlic & cashews are slightly golden, about 4 mins. 



Add cauliflower, salt & sherry, turn heat up to high, cover the pan & cook for about 5 mins longer, until the cauliflower is mostly tender.  


Add kale, broccoli florets, peppers, water & Sriracha or BBQ sauce.   


Cover & cook for 8 to 12 mins or until as tender as your family enjoys.  I under cook it when I make it the first time, knowing that I will reheat it for many uses.  Serve w/ a garnish of more Sriracha & a citrus wedge. 




Omelets, ramen, fried rice, roasted chicken, wild caught everything, tostadas, nachos, penne, chicken soup.  This dish had crave-ability.  It keeps well in the fridge all week.  Freeze it if you’d like, then puree it for a tasty Sriracha soup.  Garnish w/ diced tomato & avocado as desired.







Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Chef Mark Cleveland has joined the team of Hungry Harvest creating recipe & culinary content for success in the kitchen with the amazing produce in each weekly Hungry Harvest box.  Visit www.hungryharvest.net/recipes/  for recipes, photos & More!  Follow HungryHarvest and ChefMarkCleveland on Instagram

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy.  You can Eat Well & Live Well.  Follow us on social media to see what Avanti is up to now.  We are Whole Foods Experts.  Post photos of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter and YouTube pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!



Pinterest




Youtube

Avanti Natural


Avanti Café


Facebook





Twitter


Instagram


Avanti Natural Website & Blog



linkedin