Chef Tee’s Braised Celery Hearts

S n p logoServes 4
Prep time: 10 minutes; cooking time: about 30 minutes


  • 1 (1 lb.) bag celery hearts (these are stalks in center, which are most tender), cut in halves, lengthwise
  • 2 Tbsps. butter, unsalted
  • 1 cup chicken stock (can substitute broth)
  • Salt & Pepper to taste


  1. Trim celery heart ends.
  2. In large skillet, melt butter over medium-high heat (careful, don’t burn); add celery; cook (turning hearts occasionally), until lightly browned (5-to-10 minutes).
  3. Add stock, Salt & Pepper; cover; cook until celery is tender, golden brown, liquid evaporates (about 20 minutes).
  4. Serve.

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.


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.

Chef Tee’s Sweet Potato Tater Tots

Tator Tot editServes 6 to 10
Prep time: 10-to 15 minutes; cooking time: 40-to50 minutes

  • 2 cups yams, chilled and mashed
  • 1 cup panko bread crumbs
  • 1 Tbsp. butter
  • 2 Tbsps, sugar (or to taste)
  • ¼ tsp. sea salt (or to taste)
  • 1 tsp. ground cinnamon (or to taste)
  • Pinch of cayenne or chili powder (optional)
  • Cilantro salad (optional garnish)


  1. Preheat oven to 375°F.
  2. Add all ingredients except yams, butter to food processor; blend until mixed (slowly add butter while mixing).
    Spray baking sheet w/nonstick spray; set aside.
  3. Scoop out 1 Tbsp. mashed yams; form scoop into oblong shape; use spoon to gently coat scoop w/panko mixture; put on baking sheet.
  4. Repeat step 4 for rest of mashed yams.
  5. Spritz top of scoops w/olive or canola oil.
  6. Bake 20 minute; gently flip tots; bake 20 minutes more (if want firmer, bake additional 10-to-15 minutes).
  7. Serve plain, with ketchup or cilantro salad.

Note: To freeze and bake later, form tots, roll in coating, transfer to baking sheet, freeze. Transfer frozen tots to freezer-safe bag or container; store. When ready to bake, place tots on greased baking sheet; bake 30 minutes, flip, bake 25-to-30 minutes more or until desired doneness.

Chef Tee’s Cranberry Sauce Bread Pudding

CSB pudding editServes 6 to 10
Prep time: 40-to-50 minutes; cooking time: 55 minutes

  • 1 tsp. butter, unsalted
  • 4 large eggs
  • 1 cup firmly packed light brown sugar
  • ½ tsp. ground cinnamon (optional)
  • 1/8 tsp. freshly grated nutmeg (optional)
  • 1 tsp. vanilla extract
  • 2 cups cranberry sauce (make sauce by mixing 1 cup cranberry sauce with 1 cup dried cranberries)
  • 2 cups half-and-half
  • 4 cups hearty day-old bread (brioche, French bread or other white bread), crusts removed and cut into ½ -inch cubes
  • Garnishes — whipped topping, powdered sugar, remaining cranberry sauce


  1. Preheat the oven to 350° F.
  2. Grease a 6-cup (9 ¼ by 5 ¼ by 2 ¾ -inch) loaf pan w/butter.
  3. In medium bowl, whisk together eggs, sugar, cinnamon, nutmeg, vanilla, 1 cup cranberry sauce until well combined; stir in half-and-half, bread.
  4. Let mixture sit for 30 minutes, stirring occasionally; pour into prepared pan.
  5. Bake until pudding is set in center, about 55 minutes.
  6. Cool for 5 minutes.
  7. Cut pudding into 1-inch thick slices; garnish with whipped topping, powdered sugar, leftover cranberry sauce.

Brian’s Collard Greens & Cheese Omelet

Collard Greens Scrambled eggs editServes 1 to 2
Prep time: 5 minutes; cooking time: about 5 minutes

  • 2 Tbsps. vegetable oil (can substitute butter)
  • ½ cup cooked collard greens, chopped
  • ¼ cup ham, cut into bite-size pieces
  • ¼ cup onions, chopped
  • ¼ cup cheddar (or favorite) cheese
  • Garlic powder to taste
  • Salt & Pepper to taste
  • 3 eggs
  • Garnish — sliced strawberries (optional)


  1. In 8-inch nonstick skillet, heat oil over medium-high heat; add onions, cook a few minutes.
  2. In mixing bowl, whisk together eggs, Salt & Pepper, garlic powder, collard greens, ham; pour mixture into skillet, cook a few minutes over medium heat.
  3. As eggs set, lift edges w/spatula, allowing uncooked eggs to flow underneath; when eggs are nearly set, add cheese; fold omelet over to form half moon shape.
  4. Cover omelet; cook for 1-to-2 minutes or until cooked through.
  5. Carefully remove omelet from skillet; garnish with strawberries; serve.

Note: If omelet breaks when you fold it over, no worries. Just scramble the mixture instead.

Chef Tee’s Fennel, Apples & Red Bliss Potatoes

S n p logoPrep time: 10 minutes; cooking time: 10-to-15 minutes

  • 1 cup fennel, thinly sliced
  • 2 Tbsps. vegetable oil
  • ½ cup white onions, sliced
  • 1 Tbsp. garlic, diced
  • 2 medium Red Bliss potatoes, cut into ¼-inch slices
  • 1 medium Granny Smith apple, cored, sliced w/skin
  • ¼ cup sherry
  • 1 cup chicken broth
  • ¼ cup sherry
  • Salt & Pepper


  1. In large skillet, heat oil over medium-high heat.
  2. Add fennel, onions, garlic; cook until onions start turning light brown (about 5 minutes).
  3. Add apples; deglaze* pan w/sherry.
  4. Add chicken broth; cook until potatoes are tender.

*Deglaze — adding stock, wine or another liquid to a pan to loosen food particles that are stuck at the bottom of pan.

Chef Tee’s Swiss Chard Salad

S n p logoServes 2 to 4


  • 1 bunch Swiss chard, cut into bite size pieces
  • 2 boiled eggs, chopped
  • ½ cup crumbled feta cheese
  • 1/3 cup golden raisins
  • 1/3 cup toasted walnuts


  • ½ cup cider vinegar
  • 2 tsps. honey
  • ½ tsp. kosher salt
  • ½ tsp. black pepper
  • ¼ cup chopped parsley
  • ½ cup olive oil


    1. In large bowl, whisk together vinaigrette ingredients; set aside.
    2. In large bowl, toss all salad ingredients except eggs together; add just enough vinaigrette to coat salad.

Chef Tee’s Holiday Catfish

Serves 2 to 4catfish cooking
Prep time: 5 minutes; cooking time: 5-to-10 minutes


  • 1 lb. catfish fillets
  • Favorite seafood spice rub
  • 2 Tbsps. canola or vegetable oil
  • ¼ cup sherry
  • Juice from ½ lemon
  • 1 Tbsp. parsley, chopped
  • 2 Tbsps. butter (optional)
  • Salt to taste


  1. Season catfish with spice rub.
  2. In large skillet, heat oil over medium-high heat; add catfish; cook until done (about 2-to-3 minutes per side; fish is done when flakes apart easily w/fork).
  3. Add sherry to deglaze pan.
  4. Add lemon juice.
  5. Add parsley, butter; carefully stir until butter melts.
  6. Season to taste with salt.


Chef Tee’s Turkey Stuffing

Prep time: 10 minutesS n p logo


  • 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


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