MUSHROOM RISOTTO

Mushroom Risotto

10

Minutes Prep Time

45

Minutes Cook Time

4

Servings

EQUIPMENT YOU WILL NEED

• Large pot or Dutch oven

• Medium saucepan

• Wooden spoon

• Ladle

• Cheese grater

• Knife

• Cutting board

INGREDIENTS

• 8oz baby bella mushrooms (fresh)

• 4 oz shiitake mushrooms (fresh)

• 7 cup vegetable stock

• 2 cup Arborio rice (Please don’t substitute with regular white rice.)

• Fresh thyme

• ¾ c Chardonnay

• 2 cloves garlic

• ½ white onion

• 6oz freshly grated parmesan

• Salt and pepper

INSTRUCTIONS

1. Begin by prepping your ingredients. Slice the baby bella and shiitake mushrooms. Dice the white onion and mince the garlic. Finely grate the Parmesan cheese and set aside.

2. In your medium saucepan, bring the vegetable stock to a simmer over low heat. Keep it warm as you'll be adding it gradually to the risotto.

3. In your large pot or Dutch oven, heat a bit of olive oil over medium heat. Add the sliced mushrooms and sauté until they're browned and any moisture they've released has evaporated. This should take about 5-7 minutes. Once they're done, remove them from the pot and set aside.

4. In the same pot, add a bit more olive oil if necessary. Add the diced onion and cook until it's translucent, about 2-3 minutes.

5. Add the minced garlic to the pot and cook for another minute, until it's fragrant.

6. Add the Arborio rice to the pot, stirring to coat each grain with oil. Cook until the edges of the rice become translucent, but the center remains white, about 2 minutes.

7. Pour in the white wine, stirring continuously until the wine has been fully absorbed by the rice.

8. Begin adding the warm vegetable stock to the rice, one ladleful at a time. Stir continuously until each ladleful of stock has been absorbed before adding the next. Continue this process until the rice is creamy and cooked to al dente. This should take about 20-25 minutes.

9. Once the rice is cooked to your liking, stir in the sautéed mushrooms, half of the grated Parmesan cheese, and a good amount of fresh thyme leaves. Season to taste with salt and pepper.

10. Serve the risotto in bowls, topped with a sprinkle of the remaining Parmesan cheese and a few more fresh thyme leaves.

TENDER AND CRISPY POTATO PANCAKES

Tender and Crispy Potato Pancakes

15

Minutes Prep Time

10

Minutes Cook Time

2

Servings

Tender and crispy potato pancakes are on the menu for this segment of Cooking the Licht Way. Chef Mike Beadles, head chef for the Tampa Bay Buccaneers, and Blair Licht, wife of Bucs GM Jason Licht, share simple and healthy recipes cooked perfectly with Natural Gas.

INGREDIENTS

1 lb russet potatoes
1 small yellow onion
1 teaspoon salt
1 teaspoon pepper
1 teaspoon baking powder
3 tablespoons flour
1 egg
2 tablespoons olive or canola oil
Sour cream and applesauce, to top

INSTRUCTIONS

1. Grate potato and onion into a colander; squeeze out as much moisture as possible out of the potato mixture.

2. In a large bowl, whisk the egg and add potato mixture.

3. Add salt, pepper, baking powder, and flour. Stir until incorporated.

4. Heat sauté pan over medium-high heat; add some oil. Place scoop of potato mixture into pan and press flat with spatula.

5. Cook until golden brown and crispy.

6. Serve with applesauce or sour cream, as desired.

NOTES

All recipes are courtesy of Chef Mike Beadles.

Mike Beadles is the head chef of the Tampa Bay Buccaneers.

Blair Licht is a mother of three and wife of Buccaneers general manager Jason Licht.

By Chef Mike Beadles

SWEET POTATO QUINOA

Sweet Potato Quinoa

10

Minutes Prep Time

25

Minutes Cook Time

2

Servings

INGREDIENTS

1 tablespoon olive oil
1 medium sweet potato, diced
¼ cup onion, diced
1 medium Granny Smith apple, diced
1 tablespoon curry powder
1 cup quinoa
2 cups vegetable stock
1 cup English peas, cooked

INSTRUCTIONS

1. Heat saucepan over medium-high heat, add olive oil, onion and sweet potato; sauté until onion starts to soften, about 3 minutes.

2. Add the apple and curry powder and continue to cook for 2 minutes.

3. Stir in the quinoa until completely incorporated.

4. Add the broth and bring to simmer; cover and cook at low simmer for 20 minutes.

5. Add the peas, and continue to cook uncovered approximately 2 more minutes.

6. Serve.

NOTES

All recipes are courtesy of Chef Mike Beadles.

Mike Beadles is the head chef of the Tampa Bay Buccaneers.

Blair Licht is a mother of three and wife of Buccaneers general manager Jason Licht.

By Chef Mike Beadles

PUMPKIN PROCAKES

Pumpkin ProCakes

10

Minutes Prep Time

15

Minutes Cook Time

2

Servings

INGREDIENTS

2 ½ cups flour (½ white and ½ whole wheat)
1 scoop unflavored protein powder
2 ½ teaspoons baking soda
2 ½ heaping teaspoons baking powder
1 ½ teaspoons salt
2 eggs
2 ½ cups low-fat or reduced fat milk
1 ½ teaspoons vanilla
6 tablespoons pumpkin puree
1 teaspoon pumpkin pie spice
Splash of vegetable oil

INSTRUCTIONS

1. Combine all dry ingredients and mix together.

2. Add wet ingredients and whisk until just combined (don’t over mix the batter or it will cause your pancakes to be dry and chewy).

3. Heat skillet to medium-hot heat.

4. Use nonstick cooking spray to coat skillet and let skillet heat up for 1-2 minutes.

5. Drop desired amount of batter onto hot skillet and cook until bubbles form.

6. Flip when there are equal bubbles throughout the pancake. Cook another minute before done.

NOTES

A Florida Athletics Dietary Nutritionist (works with UF athletes as a sports performance nutritionist) contributes to this series, so these recipes are not only quick but super healthy.

CORN AND LENTIL SALSA

Corn and Lentil Salsa

5

Minutes Prep Time

15

Minutes Cook Time

2

Servings

INGREDIENTS

2 ½ c. corn salsa: Equal parts corn, red peppers, and onion
¾ c. brown lentils

INSTRUCTIONS

1. Rinse the lentils in a colander and pick out any shriveled lentils or non-lentils.

2. Put lentils in a saucepan and just cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a simmer.

3. Cover the pan and allow to simmer for about 15 min. or until lentils are tender, but not mushy.

4. Drain lentils with a colander. Place lentils in a large bowl.

5. Mix in the corn salsa and serve with tortilla chips.

POTATO CRUSTED ZUCCHINI FRITTATA

Potato Crusted Zucchini Frittata

15

Minutes Prep Time

20

Minutes Cook Time

2

Servings

INGREDIENTS

4 medium russet potatoes, 1 lb. total, peeled
6 eggs
2 tablespoon water
6 tablespoon extra virgin olive oil
2 cups chopped zucchini
2 cups chopped onion
1 cup shredded cheese

INSTRUCTIONS

1. Preheat oven to 400 degrees F.

2. Slice potatoes thinly and place them in a bowl, cover with water, and let sit.

3. Beat the eggs with water, salt, and pepper until fluffy. Place to the side.

4. Heat iron skillet over medium heat. While heating, drain the sliced potatoes in a colander.

5. When the skillet is hot, pour olive oil in. Spread potato slices into the bottom, forming an even layer. They should sizzle.

6. Cover the skillet with a lid and reduce heat. Let the potatoes cook for 2 min. Uncover. Spread the chopped zucchini and onions evenly across the top of the potatoes in a single layer. Cook for 1 min., or until the zucchini is tender.

7. Pour eggs evenly across the top of the veggies and sprinkle with cheese.

8. Place skillet into preheated oven and cook for 10-12 min., or until a knife inserted in the center comes out clean.

9. Remove the frittata from the oven and let it cool for 5 min. on the stovetop.

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.

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.

GRILLED PORTABELLA SANDWICHES

Grilled Portabella Sandwiches

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Chef Tony, Michaela Bradley and special guest Joelle Caldwell, wife of Jags general manager David Caldwell, show us how to grill a portabella mushroom and layer with cheese and pesto for a hearty game day sandwich. Check out this unique and tasty recipe.

INGREDIENTS

2 tablespoons pesto sauce
2 fresh mozzarella cheese balls in water
2 tablespoons balsamic vinegar
4 large portabella mushroom caps
1 yellow bell pepper
Butter-flavored vegetable cooking spray
4 Kaiser rolls
½ cup shredded Monterey Jack cheese

INSTRUCTIONS

1. Preheat grill.

2. Place pesto and mozzarella cheese in food processor and chop for 15 seconds. Scrape sides and break apart cheese, if necessary. Blend for additional 15 seconds.

3. Add vinegar and blend for 5 seconds. Scrape sides and blend for additional 5 seconds.

4. Wash pepper and mushrooms and pat dry. Set aside.

5. Slice pepper in half; remove core and seeds. Slice into ¼-inch strips. Place pepper and mushrooms on flat surface and coat with cooking spray.

6. Slice rolls in half. Spray grill with cooking spray and place rolls flat on grill. Close lid and grill for 1 minute.

7. Remove rolls from grill. Place each roll open on serving plates.

8. Grill peppers for 2 minutes.

9. While peppers grill, divide pesto mixture between each roll, spreading evenly on both sides. Remove peppers from grill and place on bottom halves of rolls.

10. Grill mushrooms for 4 minutes and place on top of peppers.

11. Sprinkle shredded Monterey Jack cheese over each sandwich and serve.

NOTES

All recipes are courtesy of Publix Aprons Cooking School.

Tony Charbonnet is the resident chef of Publix Aprons Cooking School in Jacksonville.

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

By Chef Tony Charbonnet

ZOODLE PRIMAVERA

Zoodle Primamera

20

Minutes Prep Time

10

Minutes Cook Time

4

Servings

INGREDIENTS

¼ cup olive oil
1 tablespoon dried Italian herbs
½ cup matchstick carrots
2 yellow squash, julienned
1 onion, julienned
1 yellow bell pepper, julienned
1 red bell pepper, julienned
2 medium zucchinis, spiralized into noodles
½ cup vegetable broth
15 cherry tomatoes, halved
1/2 cup Parmesan cheese, grated

INSTRUCTIONS

1. Heat large sauté pan over medium-high heat. Add oil and dried herbs.

2. Add vegetables and sauté 3-5 minutes.

3. Add broth and tomatoes; cook 5 minutes.

4. Season primavera to taste with salt and pepper. Garnish with cheese.

GRILLED VEGETABLE BREAKFAST NAPOLEON

Grilled Vegetable Breakfast Napoleon

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

¼ cup olive oil
1 eggplant, cut crosswise into ½-inch-thick slices
2 zucchini, cut crosswise into ½-inch-thick slices
1 small red onion, cut into ½-inch-thick slices
Kosher salt and ground black pepper
4 tablespoons olive oil
8 large eggs
8 oz fresh water-packed mozzarella cheese, drained, sliced
2 ugly tomatoes, sliced
2 roasted red peppers
½ cup basil pesto
4 whole wheat English muffins, toasted

INSTRUCTIONS

1. Heat grill pan over medium-high heat.

2. Drizzle oil over eggplant, zucchini, and onion slices, then sprinkle with salt and pepper.

3. Working in batches, grill vegetables until tender and grill marks appear, about 4 minutes per side. Cool completely.

4. In a 10-inch sauté pan heat 2 tablespoons oil over medium heat.

5. Divide eggs into custard cups.

6. When oil shimmers, slip 4 eggs into sauté pan. Cover with lid and cook 4-5 minutes. Repeat with remaining eggs.

7. Stack 2 slices eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted in center of plate. Sprinkle with salt and pepper. Spoon pesto over each stack of vegetables. Place eggs on top and serve with whole wheat English muffins.

BUTTERMILK MAQUE CHOUX SALAD WITH FRIED GREEN TOMATOES

Buttermilk Maque Choux Salad with Fried Green Tomatoes

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Southern classic fried green tomatoes get a kick with Cajun spice and an elevated buttermilk dressing—perfect for an appetizer or entrée salad.

INGREDIENTS

2 large green tomatoes, sliced ¼ inch thick
1 cup buttermilk
1 tablespoon New Orleans Cajun spice
50/50 panko/fine bread crumb mixture
1 tablespoon unsalted butter
½ sweet or white onion, minced
1 poblano or serrano pepper, minced
1 jalapeno pepper, seeded, minced
½ red pepper, minced
Kernels from two ears corn on the cob
1 teaspoon paprika
1 teaspoon brown garlic, minced
1 vine ripe Roma tomato, diced
Kosher salt and cracked black pepper
1 quart ranch dressing (purchased or made)
1 cup buttermilk
Iceberg lettuce, chopped

INSTRUCTIONS

1. Mix buttermilk and New Orleans Cajun Spice in shallow dish or bowl. Place slices into mixture and marinate approximately 4 hours.

2. Drain excess marinate and then bread in Panko mixture.

3. Heat oil in cast iron pan until hot. Carefully fry breaded tomato slices for 3-5 minutes or until golden brown. Place on dish and set aside.

4. Meanwhile, heat a large skillet over medium heat. Melt butter and add fresh herbs, spices, peppers, onions and brown garlic. Add Kosher salt and cracked black pepper. Add corn and simmer for 15 minutes. Cool mixture. Add ranch dressing, tomatoes, buttermilk and mix thoroughly.

5. Place a bed of finely chopped iceberg lettuce on the plate, top with one fried green tomato and dress with Buttermilk Maque Choux dressing.

NOTES

1. Corn can be roasted on the cob and cut off prior, for best flavor and results add New Orleans Cajun Spice and butter to corn before roasting.

SEMINOLE BURGER

Seminole Burger

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Here's a veggie burger that's packed with the protein of lentil and garbanzo beans and tons of flavor when topped with a seasonal tomato salad.

INGREDIENTS

BURGERS

1 cup Lentil Blend
¼ cup naked, wild, free blend
¼ cup garbanzo split baby beans
8 oz baby spinach
1 small sweet onion, diced
2 cloves garlic, minced
¼ cup carrots, diced
¼ cup celery, diced
½ cup panko bread crumbs
1 bunch parsley, chopped
½ lime
1/8 teaspoon paprika
Salt and pepper
Brioche buns, toasted

TOMATO SALAD

12 each red and yellow teardrop tomatoes, halved
2 tablespoon oil
1 oz shallot, minced
Salt and pepper

INSTRUCTIONS

1. Cook lentils, garbanzo split baby beans, and Naked, Wild and Free blend all according to packages. Cool.

2. In a small sauté pan heat baby spinach, sweet onion, garlic, carrots, celery.

3. Combine cooked lentils, garbanzo beans and vegetables and place in a food processor. Add parsley, lime juice, cilantro, paprika and salt and pepper to taste. Rough pulse the blend until pliable.

4. Place mixture into a mixing bowl. Fold in Naked, Wild and Free blend and breadcrumbs.

5. Form mixture into 4-6 patties.

6. Heat griddle or pan over medium-high heat. Add oil and place patties into hot skillet to brown on both sides. Serve on brioche buns, topped with tomato salad.

SKILLET HUSH PUPPIES

Skillet Hush Puppies

15

Minutes Prep Time

20

Minutes Cook Time

4

Servings

This popular savory side dish is popular in many cultures, but is a perfect accompaniment to your favorite seafood or comfort dish. As the name suggests, hush puppies were first used as treats to “quell the bark of a dog” as far back as the 1800s.

INGREDIENTS

½ medium onion, diced
1 small jalapeno or serrano pepper, seeded and diced
1 small red pepper, diced
2 tablespoon chopped parsley
1 tablespoon chopped green onion
1 cup corn meal
½ cup all-purpose flour
1 tablespoon favorite fresh herbs
½ teaspoon paprika
½ teaspoon New Orleans cajun spice
1 tablespoon white sugar
3 tablespoon baking powder
1 teaspoon kosher salt
½ cup whole milk or half and half
¼ cup buttermilk
1 egg
3-4 cups vegetable oil for frying

INSTRUCTIONS

1. Combine, onions, peppers, green onion, parsley and puree in food processor.

2. In a separate mixing bowl, add all dry ingredients: cornmeal, flour, sugar, baking powder, salt, cajun spice, paprika and mix thoroughly. Set aside.

3. In another mixing bowl, combine the wet ingredients: milk and egg, whisk until fully incorporated. Add the onion/pepper puree into the milk and egg mixture.

4. Combine the remaining dry with wet ingredients. Refrigerate until fully chilled, making it easier to handle the dough.

5. When ready to cook, heat vegetable oil in large sauce pot over medium-high heat.

6. Form dough into inch-sized balls and carefully place into hot oil.

7. Fry until golden brown.

WHITE BEANS AND RICE

White Beans and Rice

20

Minutes Prep Time

45

Minutes Cook time

8

Servings

INGREDIENTS

WHITE BEANS

1 lb dry beans or 30 oz canned white beans
2 tablespoons cooking oil
1 cup onions, diced
½ celery diced
½ cup peppers, diced
½ cup red peppers, diced
2 tablespoons garlic, minced
2 tablespoons unsalted butter
1 cup green onions
1 cup cubed ham
6 cups chicken stock
2 tablespoons cajun spice
Salt and pepper

RICE

1 tablespoon unsalted butter
1 cup parboiled rice
1 ½ cup water
Salt and pepper

INSTRUCTIONS

BEANS

1. Rinse beans thoroughly, soak dry beans overnight, typically 16-24 hours for the best results. Be sure there is plenty of water to soak beans. Rinse beans the next day and prepare for cooking.

2. In a medium stock pot, add oil***add onions, celery & red & green peppers. Add garlic and sauté until translucent. Add Cajun spice.

3. Add butter & diced ham; continue to cook for 5-7 minutes. Add the beans to the pot along with chicken stock.

4. Bring pot up to a simmer and allow to cook for 20-25 minutes. Turn off heat and allow to sit for 10-15 minutes.

5. If you want the beans more creamy, mash the beans with a spatula or use an immersion blender and pulse beans until the desired consistency.

6. Serve over rice and garnish with green onion! Enjoy!

7. Taste, Salt & Pepper if needed.

RICE

1. In small pot, add water salt & pepper. Bring to boil and add rice. Bring back to boil and cut off the heat. Allow to sit for 20-25 minutes. Add butter and stir rice. Ready to serve!

NOTES

Chef’s Tip: You can add collard greens to this recipe as well. Serve with buttermilk cornbread, French bread or over rice.

Chef’s Tip: bacon fat can be used as a substitute to oil

Chef’s Tip: For more flavor, replace ham with tasso or andouille sausage.

Chef’s Tip: The longer the beans cook, the more flavor will come out in this dish

COWBOY CAVIAR

Cowboy Caviar

60

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Head Coach of FSU Baseball, Mike Martin Jr. in the kitchen with Chef Mike Smith creating a favorite tailgate recipe dip.

Roasting Bell peppers on a natural gas grill add to the fresh flavors of this quick recipe that is simple to make. Chef Mike enjoys cooking with natural gas for controlling temperature and even cooking.

Cowboy Caviar is a favorite tailgate item because it can be made the night before the game, throw it in the cooler with chips and be good to go.

INGREDIENTS

3 tablespoons apple cider vinegar
2 Jalapeno peppers, seeded and diced
2 teaspoons honey
6 tablespoons extra virgin olive oil
2 15 oz cans of black-eyed peas, rinsed and drained
2 15 oz cans of black beans, rinsed and drained
1 cup frozen corn, thawed
½ cup fresh cilantro, roughly chopped
4 scallions, chopped
2 plum tomatoes, seeded and chopped
Tortilla chips for serving
Salt & pepper to taste

INSTRUCTIONS

1. Wash the red pepper(s) in cold water and pat dry. 

2. Lightly oil the pepper and place on the preheated grill.  Turn the pepper every 2-3 minutes until you have a good char on all sides of the pepper.

3. Remove from grill and place the pepper in a bowl and cover. Let rest for 5-10 minutes while you are preparing the other items. 

4. Whisk together the vinegar, honey, ½ teaspoon of kosher salt, and black pepper to taste.  Whisk in the oil to make a smooth dressing.

5. Add black-eyed peas, black beans, corn, cilantro, jalapeño, scallions, tomatoes,and grilled red pepper.  Toss to coat in the dressing.

NOTES

Season to taste w/ additional salt and pepper if necessary.  Cover and refrigerate for at least 1 hour to blend flavors together.  Serve with tortilla chips. 

CRUSTLESS ARTICHOKE QUICHE

Crustless Artichoke Quiche

15

Minutes Prep Time

40

Minutes Cook Time

8

Servings

This delicious spin on quiche is a perfect pre-game meal.

INGREDIENTS

1 (14-ounce) can artichoke hearts
4 ounces fresh mushrooms, sliced
1 tablespoon melted reduced-calorie margarine
2 cups shredded Muenster cheese
4 eggs, beaten
1 cup skim milk
⅛ teaspoon pepper
¼ teaspoon basil
¼ to ½ teaspoon garlic powder
Paprika to taste

INSTRUCTIONS

1. Drain and chop the artichoke hearts. Place on a paper towel; squeeze until most of the moisture is absorbed. Arrange in a 9-inch quiche dish sprayed with nonstick cooking spray.

2. Sautée the mushrooms in the margarine in a skillet until tender; drain. Pour over the artichokes. Sprinkle with the cheese. Combine the eggs, skim milk, pepper, basil and garlic powder in a bowl and mix well. Pour over the cheese. Sprinkle with paprika.

3. Bake at 350 degrees for 30 to 40 minutes or until a knife inserted near the center comes out clean.

SCALLOPED POTATOES

Scalloped Potatoes

30

Minutes Prep Time

120

Minutes Cook Time

10

Servings

Scalloped potatoes are a great alternative to potato salad for your next gameday feast.

INGREDIENTS

2 teaspoon grated onion
3 teaspoon melted butter
3 teaspoon flour
1 ½ cups milk
1 ½ teaspoon salt
⅛ teaspoon cayenne or to taste
1 cup or more shredded cheddar cheese
¾ cup shredded green bell pepper
¾ cup chopped pimentos
4 cups thinly sliced potatoes

DIRECTIONS

1. Sauté the onion in the butter in a skillet. Stir in the flour. Cook until heated through. Add the milk gradually, stirring constantly. Season with salt and cayenne. Bring to a boil, stirring until smooth; reduce the heat. Add the cheese, green pepper and pimentos.

2. Alternate layers of the potatoes and cheese sauce in a greased 1 ½ quart baking dish until all the ingredients are used.

3. Bake, covered, at 350 degrees for 30 minutes. Bake, uncovered, for 1 ½ hours longer.