COLOMBIAN BUÑUELOS

Colombian Buñuelos

Buñuelos are a traditional Colombian holiday treat that are savory with a little touch of sweetness. These special cheese fritters are typically enjoyed with hot chocolate or coffee. Give this recipe a try, courtesy of Peoples Gas utility technician Marcus Dosal and his wife, Stephanie.

20

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS:

• -Vegetable oil for frying

• -3/4 cup cornstarch

• -1/4 cup yucca flour

• -1/2 cup grated cheese (queso fresco)

• -1 cup grated feta cheese

• -2 whole eggs

• -2 tablespoons sugar

• -1/4 teaspoon baking powder

• -salt to taste

• -1 tablespoon whole milk

DIRECTIONS

1. Mix all ingredients in a bowl minus the oil until you get a dough texture.

2. Form small balls for cooking.

3. Heat vegetable oil to 300°F in a large pot.

4. Slowly and carefully drop the balls into the oil.

5. Cover the pot for 3 to 4 minutes.

6. Turn the heat up and fry until golden brown.

7. Remove and lay in a plate lined with paper towels.

GARLICKY POTATO AND BABY SPINACH GRATIN

Garlicky Potato and Baby Spinach Gratin

If you’re looking for something to bring to holiday potluck, here’s a dish from Kathy Stokes, executive assistant for Peoples Gas. This Garlicky Potato and Baby Spinach Gratin is super simple to pull together. Add the optional bacon if you don’t want to take leftovers home!

15

Minutes Prep Time

30

Minutes Cook Time

4

Servings

INGREDIENTS:

*you will need a mandolin to slice the potatoes

• 1 cup heavy cream

• 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese

• 1/4 cup plus 2 tablespoons Parmigiano Reggiano

• 1 teaspoon Kosher salt

• 1/4 teaspoon freshly ground pepper

• Pinch of freshly grated nutmeg

• 1 tablespoon unsalted butter

• 3 ounces baby spinach (4 cups) - use raw spinach, wash and lay flat

• 1 garlic clove minced

• One 1/2 pound baking potato, peeled and sliced, on a mandoline, 1/16 inch thick

• Optional- 1 package of bacon- cook to a crisp before adding

DIRECTIONS

1. Heat oven to 450°F

2. Butter an 8-by-13-inch baking dish. In a glass measuring cup, combine the cream with 1/4 cup of the Parmesan and Parmigiano Reggiano and the salt, pepper and nutmeg.

3. In a medium skillet, melt the butter. Add the baby spinach and minced garlic and cook over moderately high heat, tossing, until spinach is wilted, about 1 minute.

4. Layer the potatoes, spinach and cheese in the baking dish. Pour the cream over the top and shake the dish to distribute evenly. Sprinkle the remaining tablespoons of Parmesan and Parmigiano Reggiano over the top and bake for about 20 minutes, or until browned, bubbling and the potatoes or tender. Let rest 5 minutes before serving.

BREAKFAST BISCUIT BAKE CASSEROLE

Breakfast Biscuit Bake Casserole

Breakfast is done! A favorite recipe submitted by team member Lori, a marketing coordinator for Peoples Gas.

The precise temperature control of natural gas is perfect for frying bacon that is nice and crispy for this dish. Yum!

15

Minutes Prep Time

30

Minutes Cook Time

6

Servings

INGREDIENTS:

*you will need an 11x17 pan

• Package of bacon (yum, bacon!)

• 1 can refrigerated biscuits

• 5 eggs

• 8 oz. shredded cheddar cheese

• ¼ cup milk

• *Optional- you can use Simply Potatoes Shredded Hashbrowns in place of biscuits if you choose.

DIRECTIONS

1. Heat oven to 350°F

2. Fry bacon, let cool then crumble

3. Cut biscuit dough into fours

4. Mix your eggs, ½ of the crumbled bacon, ½ of shredded cheese and all the biscuit pieces

5. Pour mixture into a lightly greased 11x17 casserole pan

6. Bake uncovered 20 minutes

7. Top with remaining cheese and bacon and bake for 10 minutes more

8. Time to eat!

SHRIMP AND CHEESY GRITS

Shrimp and Cheesy Grits

15

Minutes Prep Time

10

Minutes Cook Time

4

Servings

Here’s a recipe that’s quick and delicious from the Tampa Bay Buccaneers Executive Chef. Watch the video to learn how to prepare this entree that’s sure to please. Your family and dinner guests will be glad you did. Don’t be surprised when they ask for it again. Grab the ingredients and get cooking.

INGREDIENTS

1 lb. shrimp, peeled and deveined
1 clove garlic, chopped
1 oz. lemon Juice
2 oz. olive oil
1 tablespoon Cajun seasoning
4 cups water
Salt to taste
1 cup grits
2 tablespoon butter
2 cups Cheddar cheese, shredded
2 tablespoon parsley, chopped
½ cup scallion greens, chopped

INSTRUCTIONS

1. Mix together garlic, lemon juice, oil and Cajun seasoning. Add shrimp and marinate.

2. In a medium sauce pan bring the water and salt to a boil. Add the grits. Cover and reduce heat to a simmer according to package directions. Stir the grits occasionally. When done, stir in the butter and cheese. Keep warm till service.

3. Place the shrimp on a hot grill. Cook for 2 minutes and turn the shrimp. Cook until the shrimp is firm and turning pink.

4. Spoon the grits onto a plate or bowl, add the grilled shrimp and top with parsley and scallions.

MUSTARD BARBECUE SALMON RECIPE

Mustard Barbecue Salmon Recipe

10

Minutes Prep Time

30

Minutes Cook Time

2

Servings

Here’s another recipe that’s fast and tasty from the Tampa Bay Buccaneers Executive Chef. Watch the video as Chef Beadles shows you how to prepare this crowd-pleasing entree. Your family and dinner guests will be glad you did. Make a quick trip to the store to pick up the ingredients and try it for dinner tonight.

INGREDIENTS

LOW COUNTRY MUSTARD BBQ SAUCE

1 cup yellow mustard
⅓ cup cider vinegar
⅓ cup dark brown sugar
2 tablespoon honey
¼ cup ketchup
1 teaspoon cracked black pepper
1 teaspoon salt
¼ teaspoon white pepper
Pinch of ground chipotle pepper

SALMON

1 lb. salmon filet
1 tablespoon olive
Salt and pepper to taste
Low Country Mustard BBQ Sauce

INGREDIENTS

1. Brush salmon filets with oil and season with salt and pepper.

2. Grill salmon for 4-5 minutes.

3. Turn over the salmon and brush with the mustard BBQ sauce. Cook for 3-5 minutes till opaque and firm.

4. Serve with extra sauce on side.

5. Combine all ingredients in sauce pan. Bring to a simmer and simmer for 30 minutes.

LOCAL VEGETABLE STIR FRY

Local Vegetable Stir Fry

10

Minutes Prep Time

10

Minutes Cook Time

3

Servings

Watch our video of Chef Tyson Grant preparing a tasty vegetable stir fry made from locally grown produce. It’s quick and easy and oh so yummy. Get your kids involved in washing and prepping the ingredients because this is one veggie dish that they’ll enjoy, too.

INGREDIENTS

2 to 3 cups of a mix of fresh local vegetables, (green beans, heirloom carrots, radishes, red bell pepper, spinach, bok choy).
1 tablespoon each canola and sesame oil
1 tablespoon fresh ginger, coarsely chopped
2 to 3 tablespoons stir-fry sauce
Juice of ½ lemon

INSTRUCTIONS

1. For the stir-fry sauce, whisk together 1/4 cup each mirin, soy sauce, sweet chili sauce and 1 tsp. corn starch to thicken. Set aside.

2. Heat canola and sesame oil in large pan or wok over high heat.

3. Add ginger to season oil. Cook for 1 minute.

4. Start adding hardest vegetables to pan, being sure not to crowd

5. vegetables. Sauté on high 2 to 3 minutes.

6. Continue adding one vegetable at a time finishing with the leafy

7. vegetables. Sauté additional 1 to 2 minutes.

8. Drizzle vegetables with stir-fry sauce and lemon juice, continue cooking another minute or two.

9. Serve alone as a side dish or over steamed jasmine or basmati rice, or cooked rice noodles.

CAST IRON SEARED NEW YORK STRIP STEAK

Cast Iron Seared New York Strip Steak

15

Minutes Prep Time

10

Minutes Cook Time

1

Servings

In this video, Chef Tyson Grant from St. Petersburg’s Parkshore Grill shows you how to prepare a truly mouth-watering New York strip steak. The secret is to sear it first in a cast iron pan. The result is incredibly delicious!

INGREDIENTS

2 to 2 ½ inch thick Niman Ranch New York Strip*
Kosher salt and fresh-cracked black pepper
2 large cloves garlic, coarsely chopped
1 sprig fresh thyme
1 sprig fresh rosemary
1 tablespoon butter

INSTRUCTIONS

1. Season steaks on both sides liberally with salt and pepper.

2. Let steak reach room temperature.

3. Heat cast iron skillet on high heat until slightly smoking.

4. Add steak to pan and sear without moving for 4 to 5 minutes.

5. Flip steak and sear on all sides until browned, reduce heat to medium.

6. Add garlic, thyme, rosemary and butter to the pan.

7. Baste steak with melted butter and drippings from pan. Finish slow searing on medium heat for 2 to 3 minutes.

8. Remove steak and allow to rest on platter 5 minutes before serving.

NOTES

*Niman Ranch meats are available at select markets and online at nimanranch.com.

Recipe courtesy of Chef Tyson Grant, Parkshore Grill, St. Petersburg, FL.

CHICKEN FRIED NEW YORK STRIP STEAK

Chicken Fried New York Strip Steak

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Here’s a different and tasty take on a New York strip steak from Orlando’s Soco restaurant’s Executive Chef Greg Richie. The video will walk you through the steps to create this entree and suggested sides.

INGREDIENTS

STEAKS

4 New York strip steaks, 6 oz., cleaned of fat & sinew
¾ cup flour, seasoned with salt & pepper
2 eggs, beaten

GRAVY

1/3 cup flour
3 ½ cups whole milk
1 teaspoon of white truffle oil

INSTRUCTIONS

1. Preheat a large cast iron skillet with a ¼ inch of oil in the bottom. When some flour sprinkled into oil sizzles, it is ready for cooking.

2. Coat steak in the seasoned flour. Shake off excess and dip in eggs. Return steak to flour for a final dredge before frying.

3. Place steak into oil & cook on both sides until golden brown.

4. When cooked, remove from pan and place in 200 degree oven to keep warm while you make the gravy and vegetable.

5. Pour off the oil, reserving 2 oz.

6. Place 2 oz. of the oil back to the skillet.

7. Sprinkle the 1/3 cup flour evenly into the oil, forming a roux.

8. Whisk the flour into the oil.

9. Cook the roux until it becomes a light brown color.

10. Pour in the 3 ½ cups of milk, whisking constantly. Continue to cook, whisking, until the gravy is free of lumps. Cook a few minutes to remove the starchy taste. Season well with salt & pepper.

11. Stir in white truffle oil.

NOTES

Serve this steak with mashed Yukon Gold potatoes, gravy and Brussels sprouts, or another vegetable of choice.

Executive Chef Greg Richie, Soco, Orlando

As seen on The Daily Chew

GARLIC OLIVE OIL PASTA

Garlic Olive Oil Pasta

10

Minutes Prep Time

15

Minutes Cook Time

6

Servings

This quick and easy recipe for Garlic Olive Oil Pasta delivers a delightful dish that can stand on its own as an entree or serve as a side with meat, poultry or fish. The ingredients are ones you probably already have in your pantry and refrigerator. Give it a try. We think you’ll be pleased.

INGREDIENTS

1 pound box thin spaghetti
4 tablespoons olive oil, divided
5 garlic cloves, minced
1 Roma tomato, diced
1 tablespoon fresh basil, julienned
Salt and pepper to taste

INSTRUCTIONS

1. Cook spaghetti until al dente according to package directions (do not omit salt). Drain and toss with 1 tablespoon olive oil.

2. Heat large sauté pan on high and add 3 tablespoons olive oil. When hot, lower to medium and add garlic, season with salt and pepper.

3. Saute garlic for 1 to 2 minutes, stirring frequently.

4. Add pasta to the garlic in pan and toss. Remove from heat.

5. Stir in tomato and basil and serve.

NOTES

Courtesy of Chef John Barbie and Vigo Importing Company, Tampa, Florida.

ALESSI'S CHICKEN CACCIATORE

Alessi’s Chicken Cacciatore

30

Minutes Prep Time

60

Minutes Cook Time

4

Servings

Here’s an Italian recipe made with traditionally prepared ingredients from Alessi. Chef John Barbie shows you how to put it all together for a truly delicious classic. This chicken cacciatore recipe takes a bit more time than some we feature, but we’re sure you’ll find it worth the time.

INGREDIENTS

6 chicken thighs, skinless with bone
Salt and pepper
4 tablespoons Alessi Extra Virgin Olive Oil, divided
1 cup red wine
1 large onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 tablespoon Alessi Garlic Puree
1 tablespoon fresh oregano, chopped
1 tablespoon fresh thyme, chopped
½ cup chicken broth
1 jar Alessi Chunky Marinara Sauce
1 package Alessi Risotto Milanese, prepared

INSTRUCTIONS

1. Preheat oven to 350⁰F.

2. Liberally season chicken with salt and pepper.

3. Heat 2 tablespoons of olive oil in large pan on medium-high. Cook the chicken thighs on all sides until golden brown, then remove from pan and set aside. Turn off burner.

4. While the pan is still hot, pour in the red wine to deglaze by scraping the bottom to loosen browned bits.

5. Pour the remaining 2 tablespoons of olive oil in a Dutch oven or large oven-safe pan and sauté the onion, carrots and celery until onion is soft and translucent. Add garlic puree, oregano and thyme and continue to sauté for several minutes until fragrant.

6. Add the red wine from the pan, chicken broth and chunky marinara sauce and mix well. Bring to a light boil and reduce heat to simmer.

7. Add the browned chicken and coat evenly with sauce.

8. Cover the Dutch oven or oven-safe pan and place in oven. Bake for 1 hour.

9. While chicken is in the oven, prepare the risotto according to package directions.

10. Serve each chicken thigh on prepared risotto, top with sauce.

NOTES

Courtesy of Chef John Barbie and Vigo Importing Company, Tampa, FL.

RED QUINOA WITH ROASTED VEGETABLES AND WALNUT TAHINI

Red Quinoa with Roasted Vegetables and Walnut “Tahini”

20

Minutes Prep Time

45

Minutes Cook Time

4

Servings

Chef Kathleen Blake from The Rusty Spoon in Orlando prepares this vegetable based dish bursting with a variety of flavors. Watch the Quinoa with Roasted Vegetables video for her special tips.

INGREDIENTS

QUINOA

1 cup quinoa or red quinoa
2 cups water
¼ teaspoon salt

WALNUT TAHINI

1 cup toasted walnuts
Lemon juice
¼ cup plain Greek yogurt
2 tablespoons olive oil
Salt and pepper

ROASTED VEGETABLES

1 butternut squash, peeled and cubed
2 granny smith or heirloom apples, diced small
½ cup Brussels sprouts, cut in half
½ cup olive oil
1 teaspoon each of chopped thyme and rosemary
1 teaspoon chopped garlic
Salt and pepper to taste
Watercress or sunflower sprouts for garnish

INSTRUCTIONS

1. Bring salted water to a boil in a saucepan. Stir in the quinoa and reduce to a simmer. Cover and cook until water is almost evaporated and the spiral like germ becomes visible (about 15 min.). Drain.

2. Peel butternut squash. If you microwave the whole butternut for 2 minutes it is easier to peel. Cut into roughly 1/2 inch cubes. You can also find cubed butternut squash in your frozen food section at the grocer.

3. Toss Brussels sprouts and butternut with olive oil, salt and pepper, and garlic and roast in 400 degree oven until tender and golden, about 20 minutes. Add diced apples and roast for another 5 minutes so the apples are not too soft. Alternately, the vegetables can be finished off in a sauce pan over a medium flame.

4. Prepare the walnut sauce.

5. Chop walnuts small and add to blender with lemon juice and pulse. Add the yogurt and olive oil and continue until you have a smooth puree. Add salt and pepper to taste.

6. To plate, toss the quinoa with a small amount of the walnut tahini. Add the roasted vegetables, fresh herbs like chives or parsley or fresh sage. Place a spoonful of the tahini on a plate and top with the quinoa pilaf.

7. Garnish with cracked black pepper and greens.

NOTES

Chef Kathleen Blake of The Rusty Spoon, Orlando

As seen on The Daily Chew

FRIED ARTICHOKES WITH PESTO AIOLI

Fried Artichokes with Pesto Aioli

20

Minutes Prep Time

10

Minutes Cook Time

4

Servings

Vegetable lovers will scoop these Fried Artichokes with Pesto Aioli up in a hurry. We think they’ll even tempt those who aren’t so crazy about veggies. So be sure to cook up plenty.

INGREDIENTS

ARTICHOKES

1 can Alessi Quartered Artichoke Hearts, drained
½ cup Vigo Pure Olive Oil
1 cup all-purpose flour
2 eggs, beaten
1 cup Vigo Italian Seasoned Breadcrumbs

Pesto Aioli

3 tablespoons mayonnaise
1 tablespoon Alessi Pesto
1 teaspoon fresh lemon juice

INSTRUCTIONS

1. Whisk all Pesto Aioli ingredients together in a small bowl.

2. Cover and refrigerate until ready to serve.

3. Place drained artichokes on paper towel and pat dry to remove extra moisture.

4. Pour enough olive oil to completely cover bottom of a large frying pan and heat on medium-high.

5. Place the flour, eggs and breadcrumbs into three separate shallow dishes. Dredge artichoke hearts in the flour, then the eggs, and then the breadcrumbs.

6. Fry the breaded artichoke hearts in batches until golden brown on both sides. Add more olive oil to the pan as needed.

7. Drain fried artichoke hearts on paper towel and serve immediately with Pesto Aioli.

NOTES

Courtesy of Chef John Barbie and Vigo Importing Company, Tampa, FL.

PECAN CRUSTED FLUKE

Pecan Crusted Fluke

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

This fish dish has a crusty topping made from pecans and other ingredients, plus a delicious lemon butter sauce. Watch as Executive Chef Greg Richie of Soco restaurant in Orlando shows us how he prepares Pecan Crusted Fluke with a Lemon Butter Sauce.

INGREDIENTS

FISH

4 6 oz. Fluke filets, skinned & deboned
1 cup pecans, lightly chopped
½ cup unsalted butter, softened
6 oz. panko
1 teaspoon salt
¼ teaspoon pepper

LEMON BUTTER SAUCE

¼ cup white wine
¼ cup white vinegar
2 tablespoon shallot, minced
⅓ cup heavy cream
8 oz. butter, unsalted, diced into small cubes
¼ teaspoon salt
⅛ teaspoon white pepper
1 lemon, juiced

INSTRUCTIONS

1. Mix the pecans and other topping ingredients in a mixing bowl. Reserve.

2. For the sauce - in a small saucepan, reduce vinegar, wine & shallot until thick and tight.

3. On medium heat, slowly add butter piece by piece, whisking constantly until smooth and emulsified.

4. Add lemon juice.

5. Strain sauce and reserve.

6. Preheat a non-stick pan to medium heat.

7. Season fish. Spread pecan mix over top half of fish.

8. Place fish in pan until pecan crust becomes golden brown.

9. Turn fish over and continue cooking until just cooked through.

10. Serve with rice or other starch and vegetable of your choice. (Soco uses Carolina Gold rice and grilled okra)

11. Plate with rice, fish, sauce, vegetable, and your favorite garnishes.

NOTES

Executive Chef Greg Richie of Soco, Orlando

Check the Peoples Gas blog for a hush puppy recipe to serve with this dish.

As seen on The Daily Chew

ROASTED QUAIL UNDER BRICK

Roasted Quail under Brick

15

Minutes Prep Time

10

Minutes Cook Time

2

Servings

If you are looking for a poultry dish that’s a bit out of the ordinary but truly scrumptious, try this Roasted Quail under Brick recipe from Chef Kathleen Blake of The Rusty Spoon restaurant.

INSTRUCTIONS

4 quails (ask butcher to remove backbones)
½ teaspoon garlic
½ teaspoon rosemary, thyme, parsley
4 tablespoons extra virgin olive oil -2 for marinade, 2 for cooking
Salt/pepper to taste

INGREDIENTS

1. Marinate the quail in garlic, herbs, 2 tablespoons of olive oil, salt and pepper.

2. Heat a large sauté pan. Add 2 tablespoon oil and place quail breast side down in pan.

3. Place a sheet of parchment over the quail and press another sauté pan on top of parchment and press down on quail to ensure a crisp skin.

4. When crisped on one side, flip the quail over and repeat on other side.

5. Quail can then be placed in a 400 degree oven for 10 minutes to finish cooking.

6. Brush the pomegranate molasses over the quail and pop back into the oven for just a few minutes uncovered to caramelize the quail.

NOTES

Chef Kathleen Blake, The Rusty Spoon, Orlando

As seen on The Daily Chew

APPLE CIDER BRINED PORK CHOPS

Apple Cider Brined Pork Chops

10

Minutes Prep Time

10

Minutes Cook Time

6

Servings

Here’s a tender and tasty way to serve that popular family standard – pork chops. Chef Kevin Fonzo of K Restaurant in Orlando shows us how to make and use a brine to add flavor and tenderize the meat. He suggests serving the pork chops with his Apple, Sausage and Chestnut Stuffing recipe. (For the stuffing recipe, see the first five steps of this recipe on our blog.)

INGREDIENTS

6 8-ounce pork chops
4 cups apple cider
3 ½ cups water
½ cup salt
½ cup brown sugar
1 tablespoon pepper
1 cinnamon stick
1 bay leaf
2 tablespoons oil

INSTRUCTIONS

1. In a medium size sauce pot bring all ingredients, except pork chops, to a boil. Cook until sugar & salt dissolves. Allow to cool. Add pork chops to brine liquid. (Brine up to 4 hours but no longer than 2 days.)

2. Remove pork chops from brine and pat dry with paper towels.

3. Heat large sauté pan and add 2 tablespoons oil.

4. Add pork chops to hot sauté pan.

5. Cook for approximately 4-5 minutes per side or until pork has an internal temperature of 150 degrees F.

NOTES

Serve with Apple, Sausage and Chestnut Stuffing.

Courtesy of Kevin Fonzo, Chef & Owner of K Restaurant, Orlando

As seen on The Daily Chew