Brian’s Lamb Chops

Serves 2 to 4
Prep time: 10 minutes; cooking time: 10 minutes

  • 6-to-8 lamb chops
  • Salt & Pepper
  • Olive oil
  • 2 garlic cloves, pressed
  • 1 cup red wine
  • 1 tsp. rosemary leaves, minced
  • 1 tsp. mint leaves, minced
  • 1 cup chicken broth
  • 2 Tbsps. butter, cut into cubes
  • 2 tsps. whole grain or Dijon mustard
  • 2 Tbsps. heavy cream
  • Garnishes—chopped mint and parsley


  1. Season lamb chops with Salt & Pepper.
  2. Coat bottom of large skillet with olive oil; heat to medium-high.
  3. Add chops to pan; cook about 2 to 4 minutes per side; remove chops from pan.
  4. Keep 1 1/2 tsps. fat from chops in skillet; cook garlic in that fat until golden brown.
  5. Add wine and rosemary to skillet (when adding wine, remove pan from heat if you are worried about possible flames).
  6. Let wine simmer uncovered until syrupy (about 4 minutes).
  7. Add broth; simmer uncovered until mixture reduces by half.
  8. Remove pan from stove; whisk in butter until incorporated; add mustard and cream.
  9. Season to taste with Salt & Pepper; spoon mixture over chops; garnish with mint and parsley.
  10. Serve with rice and favorite veggies.

Brian’s Rosemary Chicken w/Wild Rice Medley

S n p logoPrep time: 15 minutes; cooking time: 15-to-20 minutes
Serves 4

  • 1 to 2 Tbsps. extra virgin olive oi
  • 2 medium garlic cloves, finely diced
  • 1 sprig of rosemary, finely chopped
  • Salt & Pepper
  • 2 chicken breasts, boneless and skinless
  • ½ yellow onion, sliced
  • 1 cup of white wine  (can substitute chicken stock)
  • 1 box of store-bought 5-minute long grain and wild rice medley (follow cooking instructions on box)
  • Garnishes — Parmesan cheese, freshly grated and capers


  1. Heat olive oil in medium skillet over medium-high heat; add half of garlic.
  2. Salt & Pepper one side of chicken; then add half of rosemary on top.
  3. Place chicken in pan seasoned side down to sear.
  4. Add rest of herbs and garlic on top of chicken; add onions.
  5. Turn chicken when lightly browned; add wine.  (If worry about flare-ups, remove pan from heat before adding wine.)
  6. Reduce temperature to medium-low; cover; simmer for 5 to 10 minutes or until chicken is done.
  7. Remove chicken from stove; let sit for about 5 minutes, so juices settle and redistribute.
  8. Serve over rice; garnish with Parmesan cheese and capers.

Note:  Tenderize chicken before cooking by pounding it flat with a heavy object like a tenderizer or small hammer.  Make sure you cover chicken with plastic wrap before pounding.

Brian’s Broiled Asparagus w/Parmesan Cheese

Serves 4 to 6
Prep time: 5 minutes; cooking time: 5 minutesLiz West @ flickr


  • 1 bunch of asparagus with stems trimmed
  • 2 Tbsps. olive oil
  • Salt & Pepper
  • ¼ cup Parmesan cheese


  1. Place asparagus in shallow casserole dish.
  2. Drizzle olive oil over asparagus.
  3. Season with Salt & Pepper; top with Parmesan cheese.
  4. Broil on low for about 5 minutes.

*Photo credit: liz west @

Chef Tee’s Chicken Sausage and Apple Soup

Serves 4 to 6S n p logo
Prep time: 5 minutes; cooking time: 10- to-15 minutes

  • ¼ cup vegetable oil
  • 2 chicken and apple sausage links, cut into ½ -inch slices
  • ½ cup onions, thinly sliced
  • 1 quart chicken stock
  • 1 cup smoked turkey breast, diced, skin removed
  • 1 cup apples, diced with skin
  • 1 cup green onions, thinly sliced


  1. In large pot, heat oil over medium-high heat.
  2. Add sausage slices; cook until light brown on both sides (about 5 minutes).
  3. Add onions; cook a few minutes.
  4. Add stock; bring to a low boil; cook for 5-to-10 minutes.
  5. Use spoon to skim scum off top of soup while boiling; discard scum.
  6. In soup bowl, add 1 Tbsp. turkey, 1 Tbsp. apples, 1 Tbsp. green onions.
  7. Pour soup on top of turkey, apples, onions.
  8. Repeat steps 6, 7 for remaining soup.
  9. Serve.

Upcoming Events

4/3/18 — SNP LIVE cooking segment on Good Morning Washington at 9:45 A.M.

Chef Tee’s Spicy Honey Sauce

Spicy Honey SauceS n p logo
Makes about 1/2 cup

  • 2 Tbsps. chili paste
  • ¼ cup honey
  • 1 tsp. cilantro, chopped


  1. Mix ingredients.
  2. Serve w/Chef Tee’s Fried Chicken Wings.

Holiday Leftovers on Fox 5

Home Chef Brian Reeve and Chef “Tee” Terrell Danley show you how to turn holiday leftovers into next day brunch on WTTG Fox 5.  Menu:

Brian’s Turkey Stew

Turkey Stew editPrep time: 10-to-15 minutes; cooking time: 15-to-20 minutes
Serves 4-to-6

  • 2 Tbsps. vegetable oil
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 medium onion, chopped
  • ½ cup mushrooms, sliced
  • 2 cups favorite cooked turkey meat, chopped into bite-sized pieces
  • 1 Tbsp. fresh rosemary
  • Pinch fresh thyme
  • 1 or 2 sage leaves, chopped
  • 1 cup favorite pasta, uncooked (recommend Fusilli)
  • Salt & Pepper to taste
  • 4 cups (or enough to cover ingredients) chicken broth


  1. In large pot, heat oil over medium-high heat; add carrots, celery, onions; cook uncovered (stir occasionally) until onions are translucent (about 5 minutes).
  2. Add broth; bring to a boil; add turkey, mushrooms, rosemary, thyme, sage, pasta, Salt & Pepper; bring back to a boil; lower temperature to medium-low heat; simmer for 5-to10 minutes (or until pasta is done).
  3. Serve.

Cilantro Salad

Makes about 1 ½ cupsS n p logo

  • 1 cup cilantro leaves w/stems
  • 1 Tbsp. scallions, chopped
  • 1 Tbsp. radishes, thinly sliced
  • 1 Tbsp. red onions, thinly sliced
  • 2 Tbsps. orange marmalade (or to taste)
  • 1 Tbsp. chirashi (or to taste)


  1. In medium bowl, toss all ingredients, except marmalade and chirashi.
  2. In small bowl, combine marmalade, chirashi.
  3. Coat cilantro mixture w/marmalade mixture.


Makes 2-to-3 cupsS n p logo

  • 2 large sweet potatoes
  • ¼ tsp. ground cinnamon
  • 2 Tbsps. sugar (or to taste)


  1. Preheat oven to 400°F.
  2. Poke holes in sweet potatoes w/fork.
  3. Bake 45 minutes-to-1 hour (or until softened), or microwave for about 5-6 minutes (or until softened); cool.
  4. Peel potatoes; discard skin; cut potato into 1-inch slices.
  5. In large bowl, add slices, cinnamon, sugar; gently stir until slices are coated.