Brian’s Homemade Turkey Burger Toppings

Serves 4 to 6Guac ingredients in bowl
Prep time: 5 minutes; cooking time: 5-to-10 minutes

Ingredients

  • 6 turkey burgers, grilled or broiled
  • 6 buns
  • Kick Butt Condiments
    1. Spinach Salad (recipe – in medium bowl, add 1-to-2 cups of spinach, 1-to-2 Tbsps. feta cheese crumbles, 2 Tbsps. balsamic vinaigrette or enough to coat greens, Salt & Pepper to taste; toss)
    2. Guacamole w/Bacon (recipe – 2 avocados, halved, seeded, peeled, sliced, smashed, 2 large plum tomatoes, finely diced, 2 garlic cloves, finely diced, 1 small onion, finely diced, ½ Tbsp. lime juice, Salt & Pepper to taste, 1-to-2 Tbsps. crispy bacon pieces; combine ingredients)

Directions

  • Assemble burgers with condiments and enjoy!

Beer – Spiced Recipes On GMW

Salt & Pepper Chefs’s Brian Reeve and Chef “Tee” Terrell Danley spiced things up on Good Morning Washington with NewsChannel 8’s Veronica Johnson and Adrianna Hopkins.  Beer recipes were on the menu for National Beer Day.

Heart-Healthy Soups on Fox 5

Salt & Pepper Chefs’ Brian Reeve and Chef “Tee” Terrell Danley make heart-healthy soups with Fox 5’s Erin Como.  Erin said this was one of her favorite cooking segments!

On the menu: Brian’s Grilled Chicken Tortilla Soup and Chef Tee’s Oodles of Noodles w/Shrimp

Tailgate Grub on WUSA 9 Great Day Washington!

ScreenshotSalt & Pepper Chefs’ Brian Reeve and Chef “Tee” Terrell had a blast grilling outside with host Andi Hauser.  On the menu: Jamaican Jerk Chicken, Sweet Potato Mango Salad and Pork Belly Burnt Ends.

Click below to watch the segments.

Chef Tee’s Peach Glazed Buffalo Wings

T peach glazed wingsServes 2 to 4
Prep time: 5-to-10 minutes; cooking time: 20 minutes

Ingredients

  • 2 lbs. party chicken wings (aka wings and dings)
  • 2 Tbsps. vegetable oil
  • 2 Tbsps. seasoned salt
  • 2 cups favorite hot sauce (I recommend sweet chili sauce)
  • 1 cup peach preserves
  • 2 Tbsps. water
  • ¼ cup red onions, diced
  • 2 Tbsps. cilantro, roughly chopped

Directions

  1. Preheat oven to 500° F.
  2. Remove chicken from package; rinse wings and dings in sink w/cold water.
  3. Pat chicken dry w/paper towel.
  4. In large bowl, combine wings, dings, oil, salt.
  5. Spread out chicken pieces on large cookie sheet (make sure wings and dings don’t touch).
  6. Bake chicken uncovered for 10 minutes or until golden brown.
  7. Remove chicken from oven; use tongs to turn meat over; continue cooking for 10 more minutes to brown other side.
  8. Remove chicken from oven; drain off excess fat; put wings and dings in large bowl; set aside.
  9. In small bowl, whisk together hot sauce, preserves, water, onions and cilantro; pour over wings; toss; serve.

Super Bowl Grub On Fox 5

Home Chef Brian Reeve and Chef “Tee” Terrell Danley share sports foods that celebrated the 2017 Super Bowl teams (Atlanta Falcons and New England Patriots).  On the menu: Peach Glazed Buffalo Wings and Cheap Lobster Roll.

Brian’s Pork Chops and Apples

S n p logoServes 2 to 4
Prep time: 5-to-10 minutes; cooking time: 15-to-20 minutes

Ingredients

  • 4-to-6 boneless pork chops, 2-inches thick
  • Garlic and rosemary olive oil (can substitute your favorite olive oil blend)
  • Salt & Pepper
  • 2 cups cubed Nittany and/or Sun Crisp apples w/skin (can substitute your favorite firm apple)
  • Small shallot, diced
  • ¼ tsp. cinnamon
  • 1 Tbsp. ginger honey

Directions

  1. Rub oil on chops until meat is lightly coated on both sides; season with salt and pepper.
  2. Heat large non-stick skillet over medium-high heat; place chops in pan.
  3. Cook uncovered for 4-to-5 minutes; turn meat to cook on other side and add 1 cup apples.
  4. Cook covered for another 4-to-5 minutes or until meat is done; remove chops.
  5. Add remaining apples, shallots, honey and cinnamon to skillet; cook covered until apples are tender (about 5 minutes).
  6. Serve chops with cooked apples.

Brian’s Lamb Chops

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

  • 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

Directions

  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
Ingredients

  • 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

Directions

  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.

Chef Tee’s Italian Chicken Sausage & Peppers Sub Sandwich

Serves 5S n p logo
Prep time: 5 minutes; cooking time: 15-to-20 minutes
Ingredients

  • 5 (4-to-5 ounces) Italian chicken sausage links
  • 2 Tbsps. vegetable oil
  • ½ cup beer (can substitute chicken broth)
  • 1 medium white onion, cut into ¼-inch slices
  • ½ medium green bell pepper, cut into ¼-inch slices
  • 5 pretzel bread baguettes, cut in half lengthwise (optional—warm in oven or toaster)
  • 2 cups favorite tomato sauce
  • 2 Tbsps. parsley, chopped
  • 2 Tbsps. basil, chopped
  • Salt & Pepper to taste

Directions

  • In large skillet, add oil, ¼ cup beer, sausage, onions, peppers; bring to a boil over medium-high heat; cover; cook until sausage is cooked through (about 5-to-10 minutes).
  • Remove cover; brown sausage on all sides (about 2-to-3 minutes per side); transfer sausage, peppers, onions to separate dish.
  • Stir in ¼ cup beer to hot skillet to loosen sausage drippings from bottom of pan; add tomato sauce; stir in parsley, basil.
  • Bring tomato sauce mixture to boil; season to taste w/Salt &  Pepper.
  • Assemble sub by putting one sausage link, peppers, onions, tomato sauce in between two pretzel slices.
  • Repeat step 5 for rest of ingredients.
  • Enjoy!