Chef Tee’s Grilled Vegetable Medley

Grilled potatoes n green beansServes 4 to 6
Prep time: 5 minutes
Cooking time: 5-to-10 minutes

Ingredients

  • 2 bell peppers (suggest one red, one yellow), cut in half, seeds removed
  • 2 zucchini, cut in half lengthwise
  • 1 bunch asparagus, ends removed
  • 1 lb. red bliss potatoes
  • ¼ to ½ cup olive oil
  • Salt & Pepper to taste

Directions

  1. Heat grill to medium high.
  2. In medium pot, boil potatoes in salted water for 5 minutes until partially done; drain; cool slightly; cut in halves.
  3. In large bowl, add partially cooked potatoes, rest of ingredients; toss until all are coated w/oil.
  4. Put vegetables, potatoes on grill; cook until tender; remove; roughly chop; serve.

Brian’s Mashed Garlic Cauliflower & Potatoes

S n p logoServes 4 to 6
Prep time: 10-to-15 mins; cooking time: about 20 minutes
Ingredients

  • 1 cauliflower head, cleaned, roughly chopped
  • 2 ½ lbs. Russet potatoes, cleaned, cut into 1-to-2 inch cubes
  • ½ stick butter
  • 5 garlic cloves, minced
  • 4 oz heavy cream
  • ¼ cup shredded Parmesan cheese
  • Salt & Pepper to taste
  • Parsley, chopped

Directions

  1. In large pot, add cauliflower, potatoes; add enough water to cover ingredients.
  2. Boil until cauliflower, potatoes are tender (middle still firm, not mushy); drain; discard water.
  3. In large bowl, add cauliflower, potatoes, butter, garlic, cream; mix / mash to desired consistency.
  4. Mix in cheese.
  5. Season with Salt & Pepper.
  6. Garnish with parsley.

Chef Tee’s Coconut Rice

S n p logoServes 4-to-6
Prep time: 5 minutes; cooking time: 20 minutes

Ingredients

  • 2 cups jasmine rice, uncooked
  • 2 cups water
  • 1 cube chicken bouillon
  • 1 Tbsp. butter (optional)
  • ¾ (14 ounce) can coconut milk
  • 2 Tbsps. white sugar

Directions

  1. In medium saucepan, bring rice, water, chicken bouillon cube, 1 Tbsp. butter (optional) to a boil over high heat.
  2. Reduce heat to medium-low, cover; simmer until liquid has been absorbed (about 20 minutes).
  3. Pour in coconut milk, 2 Tbsps. sugar.
  4. Stir, simmer uncovered until rice has absorbed most of coconut milk.
  5. Serve w/Chef Tee’s Mahi Mahi & Mango Salsa.

Chef Tee’s Grilled Zucchini Vegetable Medley

Serves 4 to 6grilled veg, potato medley
Prep time: 5 minutes; cooking time: 5-to-10 minutes
Ingredients

  • 2 red bell peppers, cut in half, seeds removed
  • 2 zucchini, cut in half lengthwise
  • 2 yellow squash, cut in half lengthwise
  • 1 lb. red bliss potatoes
  • ¼ cup olive oil
  • Salt & Pepper to taste

Directions

  1. Heat grill to medium high.
  2. In medium pot, boil potatoes in salted water for 5 minutes until partially done; drain; cool slightly; cut in halves.
  3. In large bowl, add partially cooked potatoes, rest of ingredients; toss until all are coated w/oil.
  4. Put vegetables on grill; cook until tender; remove; roughly chop; serve.

Chef Tee’s Turkey Stuffing

Prep time: 10 minutesS n p logo

Ingredients

  • 1 lb. ground turkey meat
  • ¼ cup oats
  • 2 tsps. ancho chili powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 Tbsp. parsley, chopped
  • 1 Tbsp. flour
  • ¼ cup sherry
  • ½ cup chicken stock
  • 1 cup craisins

Directions

  1. In large bowl, add ingredients; use hands to form large meatball.
  2. Stuff in Chef Tee’s Boneless Turkey Breast.

Garlic Mashed Potatoes

Serves 4 to 6S n p logo
Prep time: 10-to-15 minutes ; cooking time: 15-to-20 minutes  

Ingredients

  • 5 lbs. Russet potatoes
  • ½ stick butter
  • 5 cloves garlic, minced
  • 4 oz heavy cream
  • ¼ cup shredded Parmesan cheese
  • Salt & Pepper
  • Chopped parsley

Directions

  1. Rinse dirt off potatoes, cut them into large cubes (quarters or eighths).
  2. Place in large pot—large enough to hold potatoes with a couple of inches left at the top.
  3. Boil covered until done (middle still firm, but not mushy).
  4. Boil until done (about 15-to-20 minutes; when middle still firm but not mushy).
  5. Drain potatoes; put into mixing bowl.
  6. Use hand masher to mash potatoes in large chunks.
  7. Add butter, garlic, cream; continue to mash to desired consistency.
  8. Mix in cheese; season to taste w/Salt & Pepper.
  9. Garnish w/parsley.

Chef Tee’s Sautéed Norland Potatoes

Serves 2 to 4Norland potatoes
Prep time: 15 minutes; cooking time: 10-to-15 minutes
Ingredients

  • 4 Norland potatoes, cut into ¼ -inch slices w/skins (can substitute small Red Bliss potatoes)
  • Hickory Smoked Bacon Gourmet Dip Mix to taste
  • ¼ cup onions, sliced
  • ¼ cup vegetable oil
  • Red Wine & Garlic Turkey Sausage

Directions

  1. In medium skillet, heat oil over medium-high heat; add potatoes, onions; cook until potatoes start to brown, most of oil evaporates (about 5 minutes).
  2. Use rubber spatula to flip over potato mixture every few minutes, so potatoes don’t stick together (may need to add 1-to-2 Tbsps. oil to prevent sticking).
  3. Add Hickory Smoked Bacon Gourmet Dip Mix ; cook until potatoes are browned, tender (not mushy).
  4. Serve w/cooked Red Wine & Garlic Turkey Sausage (can substitute your favorite sausage).

Brian’s Mussels and Linguine

Serves 4 to 6Mussels and Linguine
Prep time: 10 minutes; cooking time: 10-to15 minutes
Ingredients

  • 15-to-20 mussels
  • 1 pkg. (12 to 16 oz.) linguine
  • 4 Tbsps. butter
  • ½ medium onion, diced
  • 3 cloves garlic, chopped
  • 2 cups white wine
  • 1 cup tomatoes, chopped
  • Salt & Pepper
  • 2 Tbsps. basil, chopped (plus extra for garnish)
  • 2 Tbsps. parsley, chopped (plus extra for garnish)

Directions

  1. Rinse and debeard mussels; set aside.
  2. Cook linguine al dente according to package directions; set aside.
  3. In large skillet, melt butter over medium-high heat.
  4. Add onions, garlic; Salt & Pepper to taste; cook until onions are soft, translucent.
  5. Add basil, parsley, wine; bring to boil.
  6. Add mussels; cover; cook 5-to-10 minutes or until shells open (discard mussels that don’t open.)
  7. Add linguine to skillet; carefully toss ingredients together.
  8. Serve in large bowl; garnish w/chopped basil and parsley

 

Chef Tee’s Mushroom Stuffing

Serves 4 to 6S n p logo
Prep time: 10 minutes ; cooking time: 10-to-15 minutes
Ingredients

  • 2 Tbsps. canola oil
  • 2 Tbsps. butter, unsalted
  • ¼ cup white or yellow onion, diced
  • ¼ cup celery, diced
  • 2 cups day old bread, diced and toasted
  • ¼ to ½ cup chicken broth
  • 1 Tbsp. dried thyme
  • Salt & Pepper
  • 2 cups sliced shitake mushrooms
  • 1 egg

Directions

  1. Heat canola oil, butter in large sauté pan over medium heat.
  2. Add onions, celery, mushrooms; cook until mushrooms slightly browned.
  3. Add bread; stir; make sure bread is coated; cook until bread slightly toasted.
  4. Add in chicken broth, egg; stir to combine—mixture should be moist and easy to spread.
  5. Stir in dry thyme, season w/Salt & Pepper to taste.
  6. Cool; set mixture aside.

 

Chef Tee’s Red, White and Blue Potato Salad

Serves 4 to 6potatoes
Prep time: 10 minutes; cooking time: about 30 minutes
Ingredients

  • 1 lb. small Peruvian purple potatoes
  • 1 lb. small Red Bliss potatoes
  • 1 lb. small Yukon Gold potatoes
  • ½ -to-1 cup mayonnaise
  • 1-to-2 stalks of celery, finely diced
  • ¼ -to- ½ cup small diced white onion
  • ¼ cup whole grain Dijon mustard
  • ¼ -to- ½ cup diced green onion
  • Salt & Pepper

Directions

  1. Cut potatoes into quarters.
  2. Place potatoes in large pot of water (water level should be an inch above potatoes).
  3. Bring to a boil; boil approximately 30 minutes; prick w/knife or fork to check for doneness.
  4. Drain; put in bowl; add rest of ingredients to hot potatoes; combine (ingredients must be mixed while hot).
  5. Salt & Pepper to taste.
  6. Place in shallow dish; refrigerate for at least an hour.