Team Red Rooster: Summer Recipes!



Chef Chelsea

 Chef Chelsea offers this cool summer recipe:

Gazpacho:

2 cucumbers
4 Tomatoes
2 Bell peppers
1 Clove Garlic
1/4 c Red Wine vinegar
1/4 c Olive Oil
2 tsp. parsley
to tast Salt and pepper

1) Roast peppers and tomatoes
2) Peel peppers & tomatoes
3) Combine all ingredients in blender
4) Season to taste & chill till ready to serve

Chef Adam Rita No: 13: Kale Chips!

These delicious chips are sure to be a hit and a conversation piece at any occasion. Very healthy alternative to traditional chips.

Ingredients

1 bunch of kale

1 tablespoon olive oil

1 teaspoon sea salt

Directions

Preheat an oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with sea salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

Chef’s notes: Place the kale chips in a bag to replace potato chips in a convenient spot, that way when you go to grab a snack, you will be guilt free!

Chef Adam Rita No 10: Light and Easy Sponge Cake!

Chef Adam Rita




Ingredients

• 
  
  6 eggs


• 
  
  1/2 cup Splenda


• 
  
  1/2 cup Sugar


• 
  
  1/4 cup water
  


• 
  
  1 teaspoon lemon extract


• 
  
  1 teaspoon lemon zest


• 
  
  1 cup cake flour
  


• 
  
  1/2 teaspoon cream of tartar
  


• 
  
  1/4 teaspoon salt

Directions
Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in Splenda and sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.

In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.

Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.

Chefs Notes: This cake is great for adding your own taste and additions too it like fresh berries or a little chocolate drizzle. Experiment with your favorite toppings!

Chef Adam Rita No 7: Healthier Chocolate Cookies!

Since it's the Holiday season many people indulge in their favorite treats, This recipe takes a healthier spin on chocolate cookies by cutting back on sugar and incorporating whole grains. Santa won't even know the difference…

Mom's Chocolate Chip Cookies

Makes about 2 1/2 dozen cookies

Prep Time: 10 minutes

Total Time: 35 minutes

Ingredients

3/4 cup rolled oats

1 cup 100% whole-wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup butter, softened

1/4 cup canola oil

1/3 cup granulated sugar

1/3 cup brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup chocolate chips

Preparation

Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.

Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.

Drop the dough by heaping teaspoon full, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Chef's Tips: Store in an airtight container for up to 3 days or in the freezer for up to 2 months!

Chef Adam Rita Healthy Recipes No. 4: Minestrone Pasta Salad!

Minestrone Pasta Salad

Ingredients 1-1/2 cups dry medium shells or mini penne pasta, uncooked 1 can (16 oz each) dark red kidney beans, drained, rinsed 1 can (14.5 oz each) Diced Tomatoes with Basil, Garlic and Oregano, drained 1 cup quartered and sliced zucchini 1/2 cup sliced baby carrots 1/2 cup light Italian dressing 1/4 teaspoon ground black pepper 1/4 cup shredded Parmesan cheese Directions Cook pasta according to package directions, omitting salt. Drain; rinse with cold water until cool. Meanwhile, place beans, drained tomatoes, zucchini and carrots in large bowl. Add dressing and pepper; toss together. Add cooled pasta to vegetable mixture; toss together. Sprinkle with cheese just before serving. Chef's Tips This pasta salad may be made up to a day ahead of serving; keep refrigerated. -Makes 4 (1-1/2 cup) servings

Chef Adam Rita: Healthy Recipes No: 2!

Recipe for Chipotle style burrito

Ingredients:

1 Can of black beans

1 Jar of salsa any kind

Diced chicken about 3 cups

Shredded lettuce

Diced tomatoes

Shredded Mexican style cheese

1 package 12 inch flour tortillas

1 Tbs chili powder

1 Tbs cumin

Directions:

Heat up the can of beans in a pan, mix half the bottle of salsa in the beans and let simmer

Cook chicken in skillet until fully cooked mix the rest of the salsa with the chicken, along with the cumin, and chili powder

Once you are ready to serve heat the tortillas in the microwave for about 30 seconds, this will prevent tearing when folding.

Add beans the chicken, cheese, veggies, and any additional toppings you like, roll tucking each side in, and enjoy!

http://www.stleonard.net/

Chef Adam Rita: Healthy Recipes No 1!

Spanish Rice Recipe Ingredients 2 tablespoons vegetable oil 1 cup uncooked white rice 1 onion, chopped 1/2 green bell pepper, chopped 2 cups water 1 (10 ounce) can diced tomatoes and green chilies 2 teaspoons chili powder, or to taste 1 teaspoon salt Directions Heat oil in a deep skillet over medium heat. Sauté rice, onion, and bell pepper until rice is browned and onions are tender. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed. http://www.stleonard.net/