Brian’s Pear & Apple Chutney

S n p logoMakes 3-to-4 cups
Prep time: 5 minutes; cooking time: 10-to-15 minutes


  • 2 Tbsps. vegetable oil
  • 2 large onions, diced
  • 2 serrano chili peppers (use less for mild flavor; more for really spicy)
  • 1 Tbsp. ginger, diced
  • 2 firm, ripe pears (your favorite variety), cored, peeled, diced
  • 2 Granny Smith apples, cored, peeled, diced
  • ½ cup brown sugar (or to taste)
  • 2 Tbsps. agave nectar
  • ¼ cup dried cranberries (optional)
  • ¼ tsp. all spice
  • 1 Tbsp. lemon juice
  • Salt
  • Dash of nutmeg


    1. In large skillet, heat oil over medium-high heat.
    2. Add onions, peppers, ginger; cook until onions are translucent.
    3. Add pears, apples, sugar, syrup, all spice, lemon juice, cranberries; stir until sugar dissolves.
    4. Salt to taste.
    5. Reduce heat to simmer; add nutmeg; cook until pears, apples are soft, not mushy (about 10 minutes).
    6. Serve with chicken, turkey or pork.

Chef Tee’s Roasted Sweet Potato Mango Salad

RSPM Salad (2)

Serves 2 to 4
Prep time: 1-to-2 hours; cooking time: about 20 minutes


  • 4 large sweet potatoes, cut into cubes
  • Cooking spray
  • Salt & Pepper to taste


  • 1 lime, juiced
  • 3 Tbsps. olive oil
  • 2 Tbsps. brown sugar
  • Salt & Pepper to taste


  • 2 large mangoes, peeled, seeded, chopped
  • ¾ cup onion, minced
  • ¾ cup fresh cilantro, chopped
  • 1 large avocado, peeled, pitted, chopped
  • 1 green onion, chopped
  • ½ habanero pepper, seeded, minced


  1. Preheat oven to 400° F.
  2. Spread sweet potatoes onto baking sheet; spray cooking spray; season w/Salt & Pepper.
  3. Roast potatoes in preheated oven until soft (about 20 minutes).
  4. Transfer roasted potatoes to plate; refrigerate until cooled completely.
  5. In medium bowl, whisk lime juice, olive oil, brown sugar, Salt & Pepper; rest for at least 5 minutes.
  6. In large bowl, mix together chilled sweet potatoes, mangoes, onion, cilantro, avocado, green onion, habanero pepper.
  7. Drizzle dressing over potato mixture; toss to coat.
  8. Serve w/Chef Tee’s Jerk Chicken.

Chef Tee’s Mango Salsa

S n p logoMakes about 1 cup.
Prep time: 5 minutes; cooking time: about 5 minutes


  • 1 ½ tsps. butter
  • 1 ½ Tbsps. white sugar
  • 1 ½ cups fresh mango, cubed


  1. In medium skillet, melt 1 ½ tsps. butter, 1 ½ Tsps. sugar over medium-high heat.
  2. When mixture begins to bubble, stir in mango cubes.
  3. Cook, stir until mango is tender (about 5 minutes).
  4. Serve w/Chef Tee’s Mahi Mahi w/Coconut Rice.

Brian’s Cranberry Relish

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


  • 1 (12 oz.) pkg. fresh cranberries
  • ½ -to-1 cup sugar (or to desired sweetness)
  • ½ cup orange juice, freshly squeezed
  • ½ cup water
  • Zest from 1 orange
  • ¼ cup brandy (or to taste)


  1. In medium saucepan; add ingredients; heat over medium-high heat while stirring occasionally until cranberries start to pop (about 10 minutes).
  2. Remove from heat, transfer to bowl.
  3. Cranberry sauce will thicken as it cools.

Brian’s Watermelon Salad

Serves 6 to 8Watermelon salad
Prep time: 10 minutes; no cooking time

  • ½ medium watermelon, rind removed, cubed
  • ½ medium red onion, sliced
  • 2 Tbsps. mint, chopped
  • ½ cup Fetina cheese (can substitute feta)
  • ¼ cup balsamic vinegar (or to taste)


  1. In large bowl, toss together ingredients.

Brian’s Grilled Fruit Sundaes

Serves 2-to-4S n p logo
Prep time: 5 minutes; cooking time: 5 minutes

  • 2-to-4 peaches, cut in halves
  • 2-to-4, ½-inch pineapple slices
  • Vanilla ice cream (or substitute your favorite flavor)
  • Garnishes – sprinkles, chocolate syrup, whipped cream and/or favorite toppings


  1. Heat grill to medium high.
  2. Grill fruit a few minutes.
  3. Top a scoop or two of ice cream w/fruit, favorite toppings.
  4. Enjoy!

Chef Tee’s Watermelon, Tomato & Arugula Salad

Serves 4 Watermelon, Tomato salad
Prep time: 10 to 15 minutes; no cooking required

  • 4 cups watermelon, cut into 1-inch cubes
  • 4, ¼-inch heirloom tomatoes slices
  • Feta cheese crumbles
  • Salt
  • Baby arugula salad (recipe below)


  1. Put 1 tomato slice on salad plate; sprinkle little salt on top.
  2. Add 1 cup watermelon cubes, 1 to 2 Tbsps. cheese crumbles.
  3. Top with ¼ cup baby arugula salad.
  4. Repeat steps 1 thru 3 for rest ingredients.
  5. Serve

Chef Tee’s Baby Arugula Salad

  • 2 cups baby arugula
  • ¼ cup mint, chopped
  • 2 Tbsps. lemon juice
  • 2 Tbsps. balsamic vinegar
  • ¼ cup olive oil
  • Salt & Pepper to taste


  1. In large bowl, combine ingredients until greens are coated.

Chef Tee’s Strawberries Dipped in Chocolate

Serves 4 to 6Strawberries dipped in choco
Prep time: 10-to-15 minutes; cooking time: 5-to-10 minutes

  • 12 large strawberries
  • 1 (12 ounce) bags semi-sweet chocolate chips


  1. Rinse strawberries under cool water; pat dry w/paper towel; let air dry completely.
  2. Melt chocolate in double boiler over medium-heat (use heat resistant spatula or wooden spoon to stir chocolate every minute or so while it melts).
  3. When melted, remove bowl filled w/chocolate from heat; stir chocolate every minute or so to lower chocolate temperature to warm (when bowl feels warm when you touch it w/hand, chocolate is done).
  4. Dip strawberries in melted chocolate, then set them on wax paper lined baking sheet; let sit at room temperature until chocolate is set (about 15-to-20 minutes).


Chef Tee’s Chicken Cutlets with Apples

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

  • 4 skinless, boneless chicken breasts
  • Salt & Pepper to taste
  • 2 Tbsps. vegetable oil
  • 1 cup flour
  • ½ cup onions, sliced
  • 1 Tbsp. garlic, diced
  • 1 Tbsp. ginger, diced
  • ¼ cup sherry
  • ¼ cup Marsala wine
  • ½ cup chicken broth
  • ½ cup apple juice
  • 1 Granny Smith apple, cored, peeled, cut into ½ -inch slices
  • 2 Tbsps. butter (optional)
  • 1 Tbsps. parsley, chopped


  1. Butterfly chicken breast half by inserting knife into thickest part of breast; slice into breast until knife reaches middle; remove knife; now open breast like a book (if breast doesn’t lay flat, cut inside of breast slightly so it does).
  2. Repeat step 1 for rest of chicken breasts.
  3. In large skillet, heat oil over medium-high heat.
  4. Put flour in large shallow bowl.
  5. Season cutlets w/Salt & Pepper; dredge cutlets in flour; gently lay coated cutlets in heated skillet.
  6. Cook until golden brown on both sides (about 3 minutes per side).
  7. Remove chicken; set aside.
  8. Add onions, garlic, ginger to skillet w/pan drippings; sauté a few minutes; return chicken to skillet.
  9. Pour sherry into skillet w/chicken, onion, garlic, ginger; bring to a boil while scraping, dissolving all brown flavor bits from skillet bottom.
  10. Add Marsala wine; bring to a boil; cook until liquid in skillet reduces by half (about 5 minutes).
  11. Stir in chicken broth, apple juice.
  12. Add apple slices; stir in butter, parsley; simmer over medium-low heat until apples are tender (about 5 minutes).


Brian’s Caramel Apples

Serves 4 to 6Caramel apples.jpg
Prep time: 5 minutes; cooking time: 15 to 20 minutes

  • 2 cups raw sugar
  • 1 cup water
  • 1 ½ cups heavy cream
  • Seeds from 1 vanilla bean
  • 1 Tbsp. lemon juice
  • 2 to 4 Granny Smith apples, sliced, cored with skin (can substitute your favorite apple)
  • Garnishes – chopped nuts, chocolate chips (optional)


  1. In large pot, add sugar and water; bring to boil over medium-high heat; stir w/wooden spoon until sugar dissolves.
  2. Slowly stir in cream.
  3. Add vanilla seeds and lemon juice.
  4. Reduce heat to low; stir occasionally while simmering until mixture reduces to caramel consistency; turn off heat.
  5. Drizzle caramel on top of apple slices or dip slices in caramel until slices are well coated.
  6. Sprinkle nuts and chocolate chips on top of caramel apple slices (let your kids do this).
  7. Place slices on pan lined w/wax paper then chill slices in frig until caramel is set (at least 15 minutes).
  8. Enjoy!