SHRIMP AND GRITE WITH CHEF TONY CHARBONNET

Shrimp and Grits with Chef Tony Charbonnet

60

Minutes Prep Time

60

Minutes Cook Time

4

Servings

Game Day Grub is back for a new Jacksonville Jaguars season! In this new segment, Chef Tony and Michaela Bradley are joined by Connie Sullivan, wife of wide receivers’ coach Jerry Sullivan, to cook up a quick and easy version of the Bayou and low country favorite, Shrimp and Grits.

INGREDIENTS

1 cup quick-cooking grits
3 cups water
3 slices bacon
1 (16-oz) bag frozen gumbo vegetables blend (okra, corn, peppers, onions, celery)
12 oz peeled/deveined shrimp (thawed)
1 (14.5-oz) can diced tomatoes with garlic/onion (drained)
1 cup heavy whipping cream
1 teaspoon Creole seasoning
4 green onions, thinly sliced

INSTRUCTIONS

1. Cook grits according to package instructions and keep warm.

2. Preheat large sauté pan on medium-high 2-3 minutes. Cut bacon into bite-size pieces. Place bacon in pan (wash hands); cook 4-6 minutes or until crisp.

3. Stir gumbo vegetables in to bacon; cook 1-2 minutes. Stir in remaining ingredients (except green onions); cook 3-4 minutes or just until shrimp turn pink and opaque. Meanwhile, slice green onions.

4. Stir grits before serving. Serve shrimp over grits; sprinkle with green onions.

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 Tony Charbonnet

BLACKENED GROUPER SANDWICH WITH GRILLED SWEET POTATOES

Blackened Grouper Sandwich With Grilled Sweet Potatoes

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Chef Tony, Michaela Bradley and special guest Sara Ellenz, wife of Mark Ellenz, the director of college scouting for the Jags, take us out to the grill for a blackened grouper sandwich with grilled sweet potatoes.

INGREDIENTS

1 medium tomato, rinsed
1 ½ lbs grouper fillets
Cooking spray
2 tablespoons blackening seasoning
4 Kaiser rolls
4 tablespoons tartar sauce
8 lettuce leaves, rinsed
2 medium sweet potatoes, rinsed
½ teaspoon blackening seasoning
1/8 teaspoon pepper

INSTRUCTIONS

1. Preheat grill to medium-high heat. Cut fish into 4 portions. Coat both sides of fish with cooking spray then sprinkle with blackening seasoning.

2. Place fish on grill and cook 5 minutes and turn; cook 5 minutes more or until fish is opaque and separates easily with a fork. (Cooking time may vary depending on thickness of fish.)

3. Cut rolls in half, if needed. Spread tartar sauce on bottom half of each roll. Top with lettuce and tomato slice.

4. Add fish; top with remaining lettuce and top half of roll. (Assembling with lettuce on top and bottom will help prevent soggy bread.)

5. Preheat grill to medium-high heat. Cut sweet potatoes in half lengthwise. Coat cut side of potatoes with cooking spray then sprinkle with blackening seasoning and pepper.

6. Place potatoes on grill; close lid and grill 5 minutes then turn; cook 5 minutes more or until grill marks are visible.

7. Arrange potatoes in microwave-safe dish. Microwave on HIGH 10 minutes or until tender when pierced with a fork.

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 Tony Charbonnet

BLUE CHEESE CRUNCH BURGERS

Blue Cheese Crunch Burgers

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

1 small red onion
½ cup matchstick carrots
4 tablespoons buffalo wing sauce, divided
2 tablespoons deli-style dill relish
2 cups angel hair slaw
1 cup waffle-cut buffalo cheddar potato chips (about 20 chips)
2 oz blue cheese (Danish, preferred)
4 ground chuck patties (1 ½ pounds ground chuck, divided)
4 hamburger buns

INSTRUCTIONS

1. Preheat grill to medium-high. Cut onion in half; slice both halves very thinly (1/4 cup). Combine onions, carrots, 3 tablespoons wing sauce, and relish; stir in slaw and toss to coat. Crumble chips and cheese separately and set both aside.

2. Brush burgers with remaining 1 tablespoon wing sauce.

3. Place burgers on grill; grill 3 to 4 minutes without turning. Flip burgers over and top each with 1 heaping tablespoon of cheese. Grill 4 to 5 minutes or until cheese melts and meat is 160°F.

4. Place burgers on bottom half of each bun; top with ½ cup slaw mixture, 2 tablespoons chips, and top half of bun. 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

FISH SANDWICHES WITH REMOULADE AND ARUGULA ALMOND SALAD

Fish Sandwiches with Remoulade and Arugula Almond Salad

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

2 tablespoons capers, finely chopped
2 tablespoons green onions, finely chopped
3 tablespoons light mayonnaise
1 tablespoon prepared basil pesto
4 (5-oz.) frozen potato-crusted cod (or breaded fish) fillets
4 hamburger buns, 4 romaine lettuce leaves
1 bag baby arugula (4-5 oz.)
½ cup shaved Parmesan cheese
½ cup whole or sliced almonds
½ cup golden raisins
⅓ cup lemon vinaigrette

INSTRUCTIONS

1. Preheat oven to 375°F. Chop capers and onions; combine with mayonnaise and pesto. Chill until ready to serve.

2. Bake fish following package instructions.

3. Assemble sandwiches by placing fish on bottom bun; top with romaine leaves. Spread 1 tablespoon sauce on top side of each bun. Serve.

4. Place arugula, cheese, almonds and raisins in salad bowl.

5. Add dressing; toss 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

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

FLORIDA PINK SHRIMP BOIL WITH SWEET CORN AND NEW POTATOES

Florida Pink Shrimp Boil with Sweet Corn and New Potatoes

10

Minutes Prep Time

30

Minutes Cook Time

4

Servings

A pink shrimp boil adds some flavor to this week’s Gameday Grub segment. Michaela Bradley has a special guest in the kitchen: Chef Justin Timineri of Fresh from Florida. They’re using sweet corn on the cob and jumbo shrimp from Florida in a super simple seafood boil to feed a hungry crowd.

INGREDIENTS

1 ½ pounds large Florida pink shrimp (heads off, peeled and deveined)
1 teaspoon vegetable oil
1 pound cooked smoked sausage, cut into 1-inch pieces
½ cup seafood boil seasoning mix
1 pound small new potatoes (peeled, if desired)
5 ears Florida sweet corn, husked and cut in half
1 large Florida tomato, diced small
¼ cup fresh parsley, chopped fine
Sea salt and fresh ground pepper to taste

INSTRUCTIONS

1. Preheat large pot over medium-high heat, add oil and sausage and cook until lightly browned (about 2 minutes).

2. Fill pot with the cooked sausage with water until pot is 2/3 full.

3. Add most of the seafood seasoning, reserving a tablespoon for later.

4. Bring the contents of the pot to a boil.

5. Add the potatoes and cook for 10 minutes or until the potatoes are ¾ done.

6. Add corn and cook for 4 minutes.

7. Add shrimp and cook until shrimp are cooked through, about 2 to 3 minutes.

8. Drain all ingredients and place the shrimp boil ingredients on a platter.

9. Lightly season with the remaining seafood boil seasoning mix.

10. Garnish the shrimp boil platter with the diced tomatoes and parsley.

11. Serve the shrimp boil with lemon wedges, melted butter and hot sauce.

NOTES

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

Chef Justin Timineri is a certified executive chef, author, award winner, teacher, television personality and international culinary ambassador. As Executive Chef for the State of Florida’s Department of Agriculture and Consumer Services Division, Justin’s responsibilities include promoting all of Florida’s freshest commodities, creating new recipes and educating children on the value of healthy food choices and proper nutrition.

By Chef Justin Timineri

CHEF JUSTIN'S BLUEBERRY CASSEROLE

Chef Justin’s Blueberry Breakfast Casserole

15

Minutes Prep Time

45

Minutes Cook Time

4

Servings

Our special guest, Chef Justin of Fresh from Florida, is back with Michaela for this week’s Gameday Grub, and they’re making a warm blueberry breakfast casserole perfect for a brunch-time watch party. Serve yours with cold Florida orange juice!

INGREDIENTS

2 cups fresh blueberries, rinsed and dried
8 large eggs, beaten
¼ cup maple syrup
1 loaf bread (any kind)
1 ½ cups low-fat milk
4 ounces low-fat cream cheese (cold so it can be cubed)
¼ cup butter, melted cooking spray

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Cut bread into 1-inch cubes.

3. Cut cream cheese into small cubes.

4. Lightly spray a 9x9x2-inch baking dish.

5. Place half of the bread cubes in the dish.

6. Evenly place the cream cheese cubes and 1 cup of the blueberries over the bread.

7. Add the remaining bread cubes and blueberries to the top of the casserole.

8. In a medium-sized bowl, combine eggs, milk, maple syrup and butter.

9. Slowly pour egg mixture over bread.

10. Cover casserole with foil and bake for approximately 45 minutes.

11. Insert toothpick into the center of the casserole. When it comes out clean, remove the foil and return the casserole to the oven to brown on top.

12. Let cool slightly and serve warm with extra maple syrup on the side.

NOTES

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

Chef Justin Timineri is a certified executive chef, author, award winner, teacher, television personality and international culinary ambassador. As Executive Chef for the State of Florida’s Department of Agriculture and Consumer Services Division, Justin’s responsibilities include promoting all of Florida’s freshest commodities, creating new recipes and educating children on the value of healthy food choices and proper nutrition.

By Chef Justin Timineri

MARINATED PORK AND POTATOES WITH CUCUMBER SALAD

Marinated Pork and Potatoes with Cucumber Salad

60

Minutes Prep Time

60

Minutes Cook Time

4

Servings

Chef Tony and Michaela Bradley share a dish with a Mediterranean twist as this Gameday Grub segment features marinated pork tenderloin and potatoes with a cool cucumber salad on the side. Chef Tony marinates the pork in Greek yogurt then cooks it on the grill, but you can also roast the pork in the oven and serve the yogurt with dill on the side.

INGREDIENTS

6 cloves fresh garlic, pressed
3 tablespoons lemon (or poppy seed) vinaigrette
1 tablespoon red wine vinegar
1 ½ teaspoons dried oregano
1 teaspoon kosher salt
½ teaspoon pepper
Large zip-top bag
1 pork tenderloin (about 1 lb)
1 lb baby potatoes, halved
2 tablespoons fresh dill, finely chopped
½ cup plain nonfat Greek yogurt
1 seedless cucumber
1 medium Granny Smith, coarsely chopped
4 teaspoons walnuts, finely chopped
2 tablespoons dried, sweetened cranberries
1 ½ tablespoons lemon juice

INGREDIENTS

1. Preheat grill to medium-high heat or oven to 425°F.

2. Press garlic (or finely chop). Combine with vinaigrette, oregano, salt and pepper. Reserve 2 tablespoons for later use (for the potatoes); place remaining 2 tablespoons in bag and add the dill and Greek yogurt. Close the bag and massage to combine ingredients. Add pork (wash hands); let stand 15 minutes to marinate, turning occasionally (optional: marinade time may be extended up to 1 hour). Meanwhile, halve potatoes.

3. Transfer pork to grill or if roasting place on a baking sheet. Grill for approximately 6-10 minutes or bake for 10 minutes.

4. Place potatoes in microwave-safe bowl; microwave on HIGH 8 minutes to partially cook. Toss potatoes with reserved marinade, then arrange in single layer on baking sheet. Bake potatoes (while pork continues to cook) for 8-10 minutes or until pork is 165°F and potatoes are tender when pierced with fork.

5. Let pork rest for 5 minutes. Slice pork and serve with potatoes.

6. Peel cucumber (optional) and cut into fourths lengthwise, then chop into ½-inch pieces (about 3 cups). Chop apple and walnuts.

7. Place all ingredients in salad bowl; toss to coat. Serve.

8. 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

GRILLED CARIBBEAN CHICKEN WINGS

Grilled Caribbean Chicken Wings

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

3 lbs chicken wings
2 teaspoons sazón tropical seasoning
½ cup chicken wing sauce
½ cup mango jam
2 teaspoons Pickapeppa or Worcestershire sauce
1 lime, for juice

INSTRUCTIONS

1. Combine mango jam, wing sauce, tropical seasoning and Pickapeppa (or Worcestershire) sauce in large bowl. Place wings in bowl and coat completely with sauce.

2. Grill wings over medium-high heat for about 10 minutes. Turn, brush with sauce from bowl, and continue grilling another 10 minutes or until temperature of the chicken reaches 165°F.

3. Squeeze lime juice over wings and serve.

Notes

1. All recipes are courtesy of Publix Aprons Cooking School.

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

3. 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

CHIMICHURRI-STYLE STEAK

Chimichurri-Style Steak

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

This week’s Gameday Grub has Chef Tony, Michaela Bradley and Mary Skipper, wife of running back coach Kelly Skipper, grilling steaks with a flavor-packed South American chimichurri sauce.

INGREDIENTS

1 cup fresh Italian parsley, finely chopped
6 pepperoncini peppers, finely chopped
3 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon dried oregano
1 ½ lb boneless beef grilling steaks (strip, ribeye or tenderloin)
½ teaspoon kosher salt
¼ teaspoon pepper
2 teaspoons butter
1 tablespoon fresh lemon juice
4 ears fresh corn
1 tablespoon extra-virgin olive oil
1 bag fancy romaine salad greens (5-8 oz)
2 cups garlic/ginger salad crouton strips
1 (15-oz) can black beans, rinsed and drained
½ cup spicy ranch dressing
1 teaspoon dried oregano

INSTRUCTIONS

Chop parsley.

1. Remove stems and seeds from pepperoncini and chop.

2. Combine parsley, pepperoncini, olive oil, garlic and oregano; set aside.

3. Season steaks with salt and pepper on both sides. (Wash hands.)

4. Place steaks on preheated grill; coat top of steaks with parsley mixture. Grill 3 minutes without turning.

5. Turn steaks and coat other side with remaining mixture. Grill 3-5 minutes more until the meat reaches 145°F (for medium rare) or until desired doneness.

6. Top each steak with ½ teaspoon butter; sprinkle with lemon juice. Serve.

7. Remove husks and silks from corn; slice kernels off cob (2-3 cups)

8. Preheat large sauté pan on medium-high heat. Place oil in pan, then add corn. Cook 2-4 minutes or until tender. Transfer corn to salad bowl.

9. Combine all ingredients; toss 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

DRY-RUB STEAKS ITH BRILLED WATERMELON SALAD

Dry-Rub Steaks with Grilled Watermelon Salad

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

Steaks seasoned with a spicy mixture of cumin and chipotle go on the grill with watermelon wedges. This week, Chef Tony and Michaela Bradley are joined by Amani Pollard, wife of Marcus Pollard, the director of player engagement, to make dry-rub steaks and grilled watermelon salad on this edition of Gameday Grub.

INGREDIENTS

1 tablespoon raw (coarse) sugar
1 teaspoon ground cumin
½ teaspoon ground chipotle (or chili) powder
½ teaspoon kosher salt
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil
1 ½ lb grilling steaks (ribeye, strip or tenderloin)
1 cup hickory barbecue sauce
1 tablespoon + 4 teaspoons extra-virgin olive oil
½ teaspoon kosher salt, divided
4 seedless watermelon wedges (about 2 lbs)
4 cups spring mix salad blend (4 oz)
2 oz honey (or regular) goat cheese, crumbled
8 teaspoons white balsamic glaze (or honey)

INSTRUCTIONS

1. Preheat grill to medium-high heat.

2. Combine sugar, cumin, chipotle, salt, pepper and oil. Coat both sides of steak with mixture. Wash hands.

3. Place steaks on grill and grill for 4 minutes on each side or until meat reaches 145°F (for medium-rare). Remove steaks from grill; let stand 5 minutes.

4. Heat barbecue sauce in microwave on high for 1-2 minutes or until hot. Stir and serve with steaks.

5. Combine in medium bowl: 1 tablespoon oil with ¼ teaspoon each salt and pepper; brush oil mixture evenly over watermelon.

6. Place watermelon on hot grill; cook 2-3 minutes on each side or until grill marks are visible. Remove slices from grill and set aside until ready to assemble salad.

7. Divide salad blend on 4 serving plates; top with watermelon, then crumble goat cheese over each salad.

8. Drizzle with balsamic glaze or honey 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

SHRIMP AND SAUSAGE SKEWERS

Shrimp and Sausage Skewers

10

Minutes Prep Time

10

Minutes Cook Time

4

Servings

Spicy sausage surrounded by jumbo shrimp pair perfectly with a sweet and smoky sauce. Chef Tony, Michaela Bradley, and special guest Debbie Polian, wife of David Polian, the director of player personnel, show us how to grill these simple skewers.

INGREDIENTS

3-4 smoked Cajun sausage links (about 10 oz)
16 jumbo shrimp (peeled, deveined)
Cooking spray
4 (12-inch) bamboo skewers
½ cup apple jelly
2 tablespoons brown sugar
¼ teaspoon liquid smoke

INSTRUCTIONS

1. Preheat grill to medium-high heat. Cut sausage into ½-inch slices (16 slices). Coat both sides of shrimp with cooking spray.

2. Thread tail of shrimp onto skewer, then a sausage slice, then the other end of shrimp (so that shrimp hugs sausage). Repeat until four shrimp and sausage pairs are on each skewer.

3. Combine remaining ingredients in microwave-safe bowl. Cover and microwave on high 2 minutes, stirring once, or until liquefied.

4. Place skewers on grill; cook 2-3 minutes on each side or until shrimp just begins to turn pink.

5. Brush jelly mixture over shrimp; cook 1 more minute on each side or until shrimp are fully pink. 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

SPICED SALMON WITH MANGO SALSA AND CAULIFLOWER RICE

Spiced Salmon with Mango Salsa and Cauliflower Rice

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Grilled spiced salmon pairs perfectly with a chilled mango salsa. If you’re feeling adventurous, try the cauliflower “rice” on the side. Chef Tony and Michaela Bradley show us how to make this healthy meal on the latest segment of Gameday Grub.

INGREDIENTS

1 mango and 1 small red onion, finely chopped
3 tablespoons fresh cilantro, finely chopped
2 limes, for juice
1 tablespoon agave nectar (or honey)
½ teaspoon kosher salt, divided
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chili powder
1 lb sockeye (or coho) salmon fillet, skin removed
Cooking spray
1 head cauliflower (about 1 ½ lb)
1 (15.5-oz) can hominy, drained and rinsed
¼ cup grated Parmesan cheese
1 tablespoon dried chives, if desired

INSTRUCTIONS

1. Preheat grill or grill pan to medium-high.

2. Combine mango, onion and cilantro in a bowl. Squeeze limes for juice; add agave (or honey) and ¼ teaspoon salt. Mix well and set aside.

3. Combine all spices and remaining ¼ teaspoon salt. Cut salmon into four equal pieces and wash hands. Coat both sides with cooking spray and spice mixture. Place salmon on grill and cook for 3-4 minutes on each side or until salmon is 145°F (or opaque and separates easily). Serve with mango salsa.

4. Cut cauliflower into florets and place in food processor; pulse until finely chopped (resembling rice). Transfer to medium bowl.

5. Place hominy in same food processor bowl; pulse until finely chopped, then stir into cauliflower.

6. Preheat large sauté pan on medium heat for 2-3 minutes. Place cauliflower mixture in pan and coat with cooking spray; cook and stir 2-3 minutes or until tender.

7. Remove pan from heat; stir in cheese and chives. Serve.

NOTES

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

EASY BUFFALO CHILI

Easy Buffalo Chili

5

Minutes Prep Time

20

Minutes Cook Time

4

Servings

Easy buffalo chili makes a perfect cold-weather dish. Warm up with a super quick recipe that features lean buffalo meat. Chef Tony and Michaela Bradley show us how to make this healthy meal on the latest segment of Gameday Grub.

INGREDIENTS

1 cup yellow onion, diced
12 oz ground buffalo
1 (15.5 oz) cans chili starter
1 cup mild salsa
Chili toppings such as shredded cheese, onions, sour cream

INSTRUCTIONS

1. Preheat large saucepan on medium-high heat for 2-3 minutes. Place onion and meat in pan; brown 3-4 minutes, stirring to crumble meat, or until no pink remains.

2. Reduce heat to low. Stir in chili starter and salsa; simmer 10-12 minutes or until thoroughly heated. Serve with your choice of toppings.

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

SHRIMP AND SCALLOPS EN PAPILLOTE

Shrimp and Scallops en Papillote

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Shrimp and scallops en papillote — or baked in parchment paper — make for a tender dish with easy clean-up! Chef Tony and Michaela Bradley are joined by Megan Hackett, wife of offensive coordinator, Nathaniel Hackett, to show us how to make this healthy meal on the latest segment of Gameday Grub.

INGREDIENTS

2 large leeks, thinly sliced
1 cup zucchini, sliced
1 lemon, thinly sliced
Parchment paper
4 sprigs fresh thyme
¼ cup Dijon mustard
2 tablespoons dry white wine (or chicken broth)
⅛ teaspoon pepper
12 sea scallops
8 jumbo shrimp, peeled and deveined
1 cup matchstick carrots
4 teaspoons unsalted butter, melted

INSTRUCTIONS

1. Preheat oven to 450°F. Cut 4 (12x6-inch) sheets of parchment paper. Fold in half; crease fold then unfold.

2. On half of each sheet of parchment paper, place ½ cup leeks on top with a sprig of thyme.

3. Stir together mustard, wine and pepper in a bowl. Add scallops and shrimp; toss.

4. Spoon ¼ of seafood mixture over leeks. Top with ¼ cup carrots and ¼ cup zucchini. Drizzle with 1 tablespoon butter and top with lemon slice.

5. Fold parchment over seafood stack like a book. Start sealing at the edge of the fold. Working in 2-inch sections, fold about ¼ inch of the open edges over crease tightly. Fold again. Continue working around the open edges of the parchment, overlapping folded sections slightly. Finish with a double fold at the end of the packet. Make sure folds are creased tightly so they don’t open. Repeat to make 3 more packets.

6. Place packets on baking sheet. Bake 10-12 minutes or until scallops and shrimp are opaque. To serve, cut an “X” in the top of the parchment; serve immediately.

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

MEDITERRANEAN GRILLED SWORDFISH

Mediterranean Grilled Swordfish

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Mediterranean grilled swordfish topped with a zesty Greek seasoning adds a special touch to this dish. Chef Tony and Michaela Bradley are joined by Joelle Caldwell, wife of general manager David Caldwell, to show us how to make this healthy meal on the latest segment of Gameday Grub.

INGREDIENTS

2 tablespoons olive oil
Juice from ½ lemon
½ teaspoon garlic, chopped
4 swordfish steaks (3/4-inch thick)
1 teaspoon Greek seasoning

INSTRUCTIONS

1. Preheat grill to medium-high.

2. Combine olive oil, lemon juice, and chopped garlic in medium bowl. Divide oil mixture in half; set aside one half.

3. Season fish with Greek seasoning and coat with oil mixture.

4. Grill fish 5-6 minutes on each side or until flesh is opaque and firm. Bruce with remaining oil mixture 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

CHICKEN AVOCADO TORTILLA SOUP

Chicken Avocado Tortilla Soup

15

Minutes Prep Time

40

Minutes Cook Time

6

Servings

INGREDIENTS

2 oz grape seed oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
8 cups chicken broth
1 (14 oz) can diced tomatoes
1 (4 oz) can diced green chilies
10 small white corn tortillas
1½ lb boneless, skinless chicken breasts, diced
Kosher salt and ground black pepper
1 firm-ripe avocado, diced
2 tablespoons cilantro, chopped
1 cup shredded cheddar cheese

INSTRUCTIONS

1. Add grape seed oil in a 6-quart stock pot over medium heat. Stir in onions, garlic, cumin, oregano and chili powder; cook until spices are fragrant, about 1 minute. Add broth, tomatoes and green chilies; cover and heat to a boil over high heat.

2. Stack corn tortillas and cut into 1/8-inch wide strips. Add to boiling broth; reduce heat, cover and simmer 15 minutes, stirring occasionally.

3. Add chicken to soup; return to a boil over high heat. Reduce heat; cover and simmer until chicken is white in center, about 5 minutes. Stir in cilantro; season to taste with salt and pepper.

4. Ladle into soup bowls, garnish with avocado, cilantro and cheese.

CHICKEN ENCHILADA STACK

Chicken Enchilada Stack

15

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

1 teaspoon canola oil
1 cup onion, chopped
2 garlic cloves chopped
1 ½ teaspoons chili powder
1 (15 oz) can diced tomatoes
8 oz tomato sauce
2 cups chicken, shredded
1 cup corn
1 (15 oz) can black beans, rinsed and drained
4 (8-inch) flour tortillas

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Heat a large nonstick sauté pan over medium-high. Add oil, onion, and garlic; cook until tender, about 5 minutes, stirring frequently. Stir in chili powder, tomatoes, and tomato sauce.

3. Place half of tomato mixture in a blender; blend until smooth. Pour into a large bowl. Add remaining chunky tomato mixture, chicken, corn, and beans to bowl.

4. On a parchment-lined baking sheet, place 4 tablespoons tomato sauce. Place 1 tortilla on sauce cover with chicken mixture; top with sauce then sprinkle with cheese. Repeat with remaining chicken mixture, tortillas, sauce, and cheese. Cook 15-20 minutes, or until cheese is melted and brown.

GARLIC ROASTED PEEL-AND-EAT ROCK SHRIMP

Garlic Roasted Peel-and-Eat Rock Shrimp

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

6 tablespoon butter, divided
2 teaspoon seafood seasoning or shrimp boil
1 teaspoon cracked black pepper
2 cloves garlic, finely chopped
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
2 lbs rock shrimp, split and deveined
1 tablespoon Worcestershire sauce
2 lemons, juiced

INSTRUCTIONS

1. In a heavy skillet melt butter over medium-high heat; add seafood seasoning, pepper, garlic and parsley.

2. Sauté until garlic is soft then add shrimp.

3. Cook 3 to 5 minutes until shrimp are opaque and cooked through.

4. Add Worcestershire and lemon juice and stir well to coat shrimp with sauce.

5. Serve with extra butter sauce and crusty garlic bread.

FIRST COAST FISH AND CHIPS

First Coast Fish and Chips

20

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

CHIPS

4-6 large red potatoes, sliced thin
Kosher salt

FISH

2 quarts canola oil
1 ½ cups all-purpose flour
1 cup rice flour
1 teaspoon sea salt
1 can local beer
2 lbs favorite white fish
Malt vinegar

INSTRUCTIONS

CHIPS

1. Preheat oil in a large pot to 375ºF.

2. Rinse sliced potatoes in several changes of water until water runs clear. Drain; pat dry.

3. Working in batches, carefully add potato slices to oil. Stir to make sure no sticking together. Fry until golden brown, about 3-4 minutes. Remove and drain well on paper towels; season with salt. Repeat with remaining potato slices.

FISH

1. Sift together all-purpose and rice flours and salt. Whisk in beer; refrigerate batter 20 minutes to rest.

2. Dip one piece of fish at a time into batter; gently lower into hot oil. Cook, turning occasionally, 2-3 minutes or until golden brown and cooked through. Use a slotted spoon to transfer fish to a plate lined with paper towels. Repeat process with remaining fish.

3. Serve fish and chips with malt vinegar.