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Taco Soup

Recipe Courtesy Chef Bryan Woolley

 

Ingredients:

 

• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn
• 1/4 cup tomato paste (about one small can)
• 1 cup beer
• 2 (10 ounce) cans diced tomatoes
• 1 can chopped green chilies
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tsp paprika
• 2 whole skinless, boneless chicken breasts
• shredded Cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)
• Salt and pepper
• Olive oil

 

Instructions:

 

1. Heat a large pot on the stove and add just enough olive oil to lightly coat the bottom of the pan.
2. Cut the chicken into bite sized pieces and sauté until nicely browned in the hot pot.
3. Add the chopped onion and sauté for an additional 2 minutes.
4. Add the chili beans, black beans, corn, tomato paste, beer, diced potatoes, green chilis and spices.  Be sure to add all the liquid from the canned ingredients.  Bring to a boil and reduce to a simmer.  Simmer for 30 minutes.  Taste and adjust salt and pepper.
5. Fill a soup bowl with tortillas pieces and ladle soup over tortillas.  Finish off with a dollop of sour cream and chopped cilantro if desired.  Enjoy!

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Bacon Wrapped Scallops

Recipe Courtesy Chef Bryan Woolley

 

Ingredients:

 

• 1 1/2 pounds scallops
• 1 package bacon
• 1/4 cup brown sugar
• 2 garlic cloves, peeled
• 1/4 cup olive oil
• 2 limes
• salt and pepper to taste

 

Instructions:

 

1. Carefully wrap each scallop with bacon and secure it with a tooth pick.  Place the prepared scallops on a baking sheet and sprinkle with salt and pepper.  Be careful with the salt, whereas, the bacon is already salty. Set aside until ready to use.
2. In the bowl of a food processor, add the olive oil, garlic cloves, and brown sugar.  Pulse to combine.
3. Brush each scallop with the olive oil mixture and squeeze the juice of one lime over them..  Place the scallops under the broiler for about 10 minutes or until the bacon is fully cooked. Turn the scallops once while under the broiler.
4. Remove the scallops from the broiler and squeeze the juice from the second lime over them.  Serve and Enjoy!

 Arugula Salad with Mangoes

Recipe Courtesy Chef Bryan Woolley

 

Ingredients:

 

• 4 cups fresh arugula
• 1 cup chopped Italian Parsley
• 1 cup diced tomatoes
• 1/4 cup chopped green onion
• 1 avocado peeled and diced
• 1 mango, peeled and thinly sliced
• 1/3 cup olive oil
• 2 tbsp rice vinegar
• 1 tablespoon sugar
• 1 tbsp dijon mustard
• salt and freshly cracked pepper

 

Instructions:

 

1. In a small bowl, whisk together the olive oil, rice vinegar, sugar, and mustard.  Salt and pepper to taste and whisk together.
2.   Pour small amount of the dressing over the avocado pieces to prevent the from turning brown.
3.   Pour a small amount of the dressing over the shrimp toss to coat and marinade for 10-15 minutes while assembling the salad.
4.   In a large bowl combine the arugula, parsley, tomatoes, green onions, walnut halves and the avocados.  Toss the salad to combine and set aside until ready to use.
5.   Sauté, broil, or grill the shrimp until they are cooked through.
6.   Pour the remainder of the dressing onto the salad and toss it to coat.
7.   Plate the salad and place the mango slices and shrimp on top.  Serve and Enjoy!

 

 Lemon and Thyme Matchstick Klondike Potatoes

Recipe Courtesy Chef Bryan Woolley

 

Ingredients:

 

• 2 large Klondike Rose Potatoes
• zest from one lemon
• juice from one lemon
• 1 tbsp dried thyme
• 1/4 cup olive oil
• salt and pepper to taste

 

Instructions:

 

1. Julienne cut the Klondike Rose potatoes and rinse throughly.  Pat dry and transfer to a large bowl.
2. Add the lemon zest, lemon juice, thyme, olive oil, salt and pepper.  Toss to coat.
3. Transfer potatoes to a baking sheet and bake in a 400 degree oven for 20 minutes.
4. Serve and Enjoy!

 

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Fish and Chips

Recipe Courtesy Chef Bryan Woolley

 

Ingredients:

 

• 3 pounds white fish (cod, tylapia, halibut…)
• 1 cup flour
• 1 egg
• 1 packet dry salad dressing flavoring
• 1 cup ale beer
• 2 tsp salt
• Assortment of Russets, Yams, Klondike Rose
• 1 yam
• 8 cups canola oil
• salt and pepper
• bunch parsley
• bunch dill

 

Instructions:

 

1. Square off potatoes and cut into french fries.  Rinse them off and pat dry.
2. Pour the oil into large stock pan and preheat to 375 degree’s.
3. Place the potatoes into the hot oil and cook until they are and pale and limp.  Remove from oil and allow them to cool completely.  Once potatoes are cooled, fry them again until they start to turn golden.  Remove them from the oil and allow them to cool to room temperature (can refrigerate).  Fry potatoes one last time until they are golden brown and crisp.  Salt to taste and serve.
4. While the potatoes are cooling in-between frying, cut the fish on a slant against the muscle fiber of the fish.  Rinse and pat dry.
5. In a large bowl, combine the flour, egg, dry salad seasoning packet, beer and 2 tsp of salt (salt is really to your own tastes, so adjust accordingly).  Whisk together to blend.
6.   On your cutting board coarsely chop some parsley and dill together.  Sprinkle with flour.  Roll the fish on the cutting board, coating with the flour, parsley and dill.
7.   Dip the fish in batter and fry in your oil that has been heated to 375.  Fry until golden.
8.   Serve the freshly made chips and fish right away with malt vinegar and/or tartar sauce.  Enjoy!

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SPANISH RICE

 

Ingredients:

 

• 1 C. Rice browned lightly
• Minced Dried Onions to taste
• 2 C. Water with Chicken Base
• ¼ can Tomato Sauce to color
• Olive oil
• 1 package Frozen Peas

 

Instructions:

 

1. Heat 2-3 tbsp olive oil in a large pot.
2. Add the rice and stir fry for 3 minutes.
3. Add the remaining ingredients and bring to boil few minutes – stir, cover and turn heat down.  Simmer 20 minutes.  Uncover – DON’T STIR
4. Pour a package of frozen peas on top.  Cover and cook an additional 5 minutes

 

 

CHILE ROJO/VERDE

 

Ingredients:

 

• Package of Pork Chops or Pork Roast
• 1 can Green Chiles or Fresh Roasted Chiles – diced
• ½ C Minced Onions
• 2 tbsp Garlic Powder
• 3-4 cups Chicken Stock
• 3/4 can Tomato Sauce
• 1 tbsp Chili Powder

 

Instructions:

 

1. Cut up pork  into bite size pieces and toss in flour.
2. Sprinkle with garlic powder and brown up pork pieces.
3. Add the chicken stock, green chile’s/roasted diced chile’s and tomato sauce.
4. Simmer for 15 minutes gently stirring as needed.

 

 

BEANS

Ingredients:

 

• 4 cups Pinto Beans, cleaned
• 8-10 cups Water
• Salt and Sugar to taste – about 1 Tbsp each

Instructions:

 

1. Clean and rinse beans until water runs clear.
2. Put beans, water, sugar, and salt into your pressure cooker, cover and cook 30-45 minutes.
3. Check the beans and adjust  cooking time as needed.
4. When beans are fully cooked, taste and add salt or sugar as needed.
5. Smash beans with a potato smasher and set aside until ready to use.

 

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BBQ Chicken

Recipe Courtesy Chef Bryan Woolley

 

 Ingredients:

• 1 cup sugar
• 1 stick butter
• ½ cup corn syrup
• ½ cup water
• 1 cup diced onion
• 4 garlic gloves, minced
• 2 cups prepared bbq sauce
• Whole chicken, cut into pieces

 

Instructions:

 

1. In a large sauce pan combine sugar, butter, corn syrup, and water.  Bring to a boil and continue boiling until the mixture reach soft ball stage.
2. Add remaining ingredients and allow to simmer for about 15 minutes.
3. Salt and pepper chicken pieces and grill or pan sear for about 2 minutes on each side.  Transfer grilled/pan seared chicken pieces to a baking dish.
4. Brush the prepared chicken liberally with BBQ sauce.  Place in a 350 – 400 degree oven and continue baking for about 30 inutes or until chicken is completely cooked through.
5. Serve with your favorite side dishes and enjoy!

 

**BBQ sauce inspired by Jodi Crockett**

 

Roasted Asparagus

Recipe Courtesy Chef Bryan Woolley

 Ingredients:

 

• 1 bunch asparagus
• 2 tbsp canola oil
• 1 tsp lemon zest
• salt and pepper to taste

 

Instructions:

 

1. Cut about 1 1/2 inches off the bottom of the asparagus.  Rinse of the asparagus and pat dry.  Place them on a baking sheet and set aside.
2.   In a small bowl, combine the canola oil, lemon zest, salt and pepper.  Mix together.
3.   Drizzle the oil mixture over the asparagus.  Roll the asparagus around on the baking sheet to make sure every spear is coated with oil.
4.   Place the baking sheet with the asparagus in a 400 degree oven for about 10 minutes.
5.   Remove the asparagus and serve.

 

Potato Wedges

Recipe Courtesy Chef Bryan Woolley

 Ingredients:

 

• 4 large baking style potatoes and or sweet potatoes
• 1/4 cup canola oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp freshly chopped garlic
• salt and pepper to taste

 

Instructions:

 

1. Wash the potatoes and cut them in half.  Cut each half into three wedges.  Rinse the wedges off with water and pat dry.
2.   In a large bowl, combine the canola oil, rosemary, and garlic.  Add salt and pepper to your own liking.
3.   Add the potato wedges to the oil and toss them to coat evenly.
4.   Place the prepared potato wedges on a baking sheet and place in a 400 dergree oven for about 30 minutes or until they are cooked through.
5.   Serve and enjoy!

 

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Chicken Pesto Pizza

Recipe Courtesy Chef Bryan Woolley

 

Ingredients:

• 2 tsp yeast
• 1 tbsp honey
• 1 cup warm water
• 3 cups flour
• 2 tbsp olive oil
• 1 tsp salt
• 2 cups cooked chicken, chopped
• 1 cup prepared pesto sauce
• 1 cup chopped mushrooms
• 2 cups shredded mozzarella cheese
• salt and pepper to taste

 

Instructions:

1.  Combine the yeast, honey, water, and olive oil.  Mix together and let it sit for 10 minutes.  Add the flour and salt.  Mix together and knead for 10 minutes or until dough is smooth.  Place in a oil bowl, cover and let double in size.
2.  Remove dough and shape into a round and build up the edges.  Partially bake the crust in a 450 degree oven for 10 minutes.
3.  Remove the crust from the oven and spread with prepared pesto sauce, cooked chicken, mushrooms, mozzarella cheese and a sprinkling of pepper.
4.  Bake for an additional 10 minutes or until cheese is bubbling and crust has browned.
5. Serve and Enjoy

 

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Beef Lettuce Wraps

Recipe Courtesy Chef Bryan Woolley

 

 Ingredients:

 

• 3 tablespoons oil
• 1 lb. beef, cut into bite size pieces (I like to use flank steak)
• 1 cup water chestnut
• 1 cup sliced mushrooms
• 1 small onion, diced
• 2 garlic cloves, minced
• vegetable oil for sautéing
• 4-5 leaves iceberg lettuce

 

Stir Fry Sauce:

 

• 3 tbsp soy sauce
• 2 tbsp brown sugar
• ½ tsp rice vinegar

 

Asian Sauce:

 

• ¼ cup sugar
• 1/3 cup water
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp ketchup
• 2 tsp lemon juice
• ½ tsp sesame oil
• 1 tsp minced garlic
• 1 tsp red chili paste
• 1-2 tbsp hot mustard

 Instructions:

1. In a large bowl combine the ingredients for the the Asian Sauce.  Whisk together and set aside.
2. In a small bowl mix together the stir fry sauce ingredients and set aside.
3. Heat a large wok and add just enough oil to lightly coat the bottom of the wok.
4. Add the chicken and sauté until fully cooked through.
5. Add the onion, mushrooms, water chestnuts, and garlic.  Sauté until fragrant.
6. Add the stir-fry sauce and cook for an additional 30 seconds.
7. Serve with iceberg lettuce leaves and Asian sauce on the side.  Enjoy!

 

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Shepherd’s Pie

Recipe Courtesy Chef Bryan Woolley

 

Ingredients:

 

• 1 large onion, diced
• 1 large carrot, diced
• 1 pound ground chicken, beef, pork, or lamb
• 1 cup broth (chicken or beef)
• 2 tbsp tomato paste
• 2 tsp freshly chopped rosemary
• 2 tbsp freshly chopped parsley
• 1 cup frozen peas or vegetable mix
• 2 pounds potatoes, peeled and diced
• butter
• milk
• olive oil
• salt and pepper

 Instructions:

1.  Place potatoes in a large pot and cover with cold water.  Bring to a boil and cook until  tender.
2.   In a large saute pan heat enough oil to lightly coat the bottom of the pan.  Add the onion and carrot and saute until fragrant.
3.   Add the ground meat and throughly cook through.
4.  Add the tomato paste, freshly chopped herbs, and broth.  Cook for 10 minutes than add the frozen peas or vegetables mix.  Stir the mixture together and remove from heat.
5.   Drain the potatoes and return them to the pot.  Add desired amount of butter and milk and mash the potatoes.  Salt and pepper to taste.
6.   Transfer the meat mixture to a 2 quart casserole dish.  Spread the mashed potatoes on top.  Bake in a preheated 400 degree oven until the potatoes are golden (about 35 minutes).  Serve and Enjoy!

 

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Rosemary, Sage and Orange Poultry

Recipe Courtesy Chef Bryan Woolley

 Ingredients:

• 1 whole roasting bird (chicken, turkey, goose, quail, duck)
• ¼ cup freshly chopped rosemary
• ¼ cup freshly chopped sage
• Zest from one orange
• 2 tsp garlic powder
• 1 tbsp onion powder
• 1 tbsp freshly cracked pepper
• 1 tbsp salt
• 1 lemon, cut in half

 

For the potatoes:

• 4 cups prepared Klondike Gourmet Medley Potatoes (cut into desired size)
• 1/4 cup olive oil
• salt and pepper

 

Instructions:

 

1. Add the rosemary, sage, orange zest, garlic powder, onion powder, pepper and salt into a medium size bowl.  Using your fingers, crush all ingredients together.
2. Rub the poultry with herb rub and cut the lemon half/quarters and place  into the cavity of the bird.
3. Place the prepared chicken into a baking sheet.
4. Toss the prepared Klondike Gourmet Medley potatoes with olive oil, salt and pepper.  Arrange the potatoes around the chicken.
5. Bake uncovered in a 350 degree oven until the internal temperature of the chicken reaches 165 degree’s.  Be sure to place the meat thermometer in the correct position.

 

 Sauteed Corn

Recipe Courtesy Chef Bryan Woolley

 

Ingredients:

 

• 4 cups frozen corn kernels
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup diced onion
• olive oil
• salt and pepper.

Instructions:

1. Heat a large skillet on the stove and add just enough oil to lightly coat the bottom of the pan.
2. Add the bell peppers and onion, saute until fragrant (about 3 minutes).
3. Add the corn and heat saute with the onion and peppers for about 5 minutes.
4. Serve and Enjoy!