chef ed food and art

ChefEd’s
Half the Fat Half the Calories Half Time

Chicken is great everyone loves it is very cost effective and can yield a lot of protein.

I recommend taking a South West food Theme

Ingredients
1 large onion, chopped (1 cup)
1 cup thinly sliced celery
2 cloves garlic, minced
1 tablespoon cooking oil
1-1/2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
28-ounces chicken stock
32-ounces cooked diced red potatoes
2 cups half and half
8 ounces of Montery jack cheese
1 16-ounce jar of Rotelle
2 fresh diced green chili peppers
Baked Corn chips
Green onions will make a great garnish
Directions
1. In a 6-quart Dutch oven, cook and stir onion, celery, and garlic in hot oil over medium heat for 5 minutes or until onion is tender. Add chicken, broth, and potatoes. Bring to boil; reduce heat. Simmer, covered, for 15 to 18 minutes or until chicken is done and potatoes are tender, stirring occasionally.
2. Meanwhile, in a medium bowl., stir cream mixture into soup mixture. Stir in cheese, salsa and green chilies; reduce heat to low. Cook and stir until cheese is melted. Serve with corn chips. Makes 16 servings. Peppers can be sautéed before adding so they will be tender. If you add less peppers it will not be as hot.
Nutrition facts per serving: calories: 303total fat: 15gsaturated fat: 5gcholesterol: 35mgsodium: 857mgcarbohydrate: 26gfiber: 2gprotein: 16g
vitamin C: 13%calcium: 15%iron: 7%

This is a great salsa for any occasion. Use in burritos, tacos or with your favorite tortilla chips. It's really easy and tastes great!
INGREDIENTS:
2 cups seeded, chopped tomatoes
1/2 cup chopped cilantro
6 cloves fresh chopped garlic
1/2 an onion chopped
1 teaspoon jalapenos, finely chopped
1 teaspoon salt
PREPARATION:
Mix all ingredients until well incorporated. Lightly mash with back of fork for about 10 seconds to help release juices. Refrigerate overnight for maximum flavor.

Green salsas are almost always more mild than red salsas. The main difference between regular salsa and salsa verde is that tomatillos are used instead of red tomatoes. Due to the tomatillos, salsa verde has a tangy, zesty flavor with the underlying tastes of hearty roasted green chiles and onions.
INGREDIENTS:
12-15 tomatillos, husks removed, quartered
5 cloves of garlic
1 medium white or yellow onion, skin removed, coarsely chopped
1 bunch cilantro
1 teaspoon salt
1 teaspoon vegetable oil
1 jalapeno, seeds removed
3 large green chiles, roasted and skins removed
1 tablespoon lime juice
PREPARATION:
Add onions, jalepeno and tomatillos into a food processor and pulse 4-5 times. Add in remaining ingredients and pulse until desired consistency.
Salsa verde can be served immediately, but is better when it sits in the refrigerator overnight to let the flavors meld.

Hot wings, football, and a cold beverage... it doesn't get any better than that!
ChefEd Half Baked Wings
INGREDIENTS:
4 lb. bag chicken wings
1 1/2 Gauex Garlic Hot Sauce (ChefEd’s)
2 Tablespoons local honey
1/2 cup lemon juice ( Fresh Squeezed)
1/2 stick butter, melted
5oz. container of Vogue Veg Seasoning
PREPARATION:
Spread wings in the bottom of a baking dish. Mix all other ingredients in a bowl and pour over wings. Bake at 400 F for an hour or until meat falls off the bone.
Light Potato Skins
INGREDIENTS:
4 small russet potatoes
1/2 cup reduced-fat shredded cheese
Paprika
1/2 cup fat free sour cream
2 scallions, white part only, thinly sliced
PREPARATION:
Prick potatoes with a fork. Microwave on high for up to 10 minutes, depending on size of potato (or bake for 40-50 minutes in a 425 degree oven).
Allow potatoes to cool.
Cut in half lengthwise. Scoop out flesh, leaving a thin border next to skin.
Reserve flesh for another use. Brush potato skins with a little canola oil or lightly spray with cooking spray. Place scooped-out potatoes on a baking sheet and bake for 20 minutes until edges are crisp.
Divide cheese among eight halves. Sprinkle with some paprika. Return potatoes to oven and bake or broil until cheese is golden and bubbly.
Serve with dollops of sour cream and scallions sprinkled on top.
Serves 8.
Per Serving: Calories 89, Calories from Fat 12, Total Fat 1.4g (sat 0.9g), Cholesterol 6mg, Sodium 84mg, Carbohydrate 15.9g, Fiber 2.3g, Protein 3.4g