GARLIC HERB CHICKEN AND ZUCCHINI

Garlic Herb Chicken and Zucchini

Florida Gators assistant women’s tennis coach and former player, Lauren Embree, shares garlic herb chicken and zucchini that is super quick and works as a healthy appetizer or main dish.

Fresh zucchini and aromatic ingredients like oregano, garlic, rosemary, and thyme work together perfectly. This dish comes together in a snap and even faster when cooking with the consistent heat from natural gas.

10

Minutes Prep Time

10

Minutes Cook Time

2

Servings

INGREDIENTS

• 3 tablespoons butter

• 4 garlic cloves minced

• ¼ cup freshly chopped oregano

• 1 teaspoon fresh rosemary chopped

• 1 teaspoon fresh thyme chopped

• 1 pound boneless skinless chicken thighs or breasts

• salt and pepper

• 2 medium-sized zucchini sliced

INSTRUCTIONS

1. In a medium-sized skillet over medium-high heat add the butter until melted. Add the garlic, oregano, rosemary and thyme. Add the chicken and cook for 3-4 minutes on each side or until chicken is no longer pink and registers a temp of 165 degrees. Remove chicken and set aside on plate.

2. Add the zucchini to the pan and salt and pepper. Saute for 2-3 minutes or until tender. Add chicken back to the pan for a minute or so and serve.

CHICKEN SPINACH ARTICHOKE DIP WITH LAUREN EMBREE

Chicken Spinach Artichoke Dip with Lauren Embree

Create a unique chicken spinach artichoke dip that’s so tasty it scores 10 out of 10 with Florida Gators’ assistant women’s tennis coach and former player, Lauren Embree. Using coconut cream and other Paleo inspired ingredients this dip is sure to be a favorite. Cooking with the precise temperature control from natural gas is perfect for heating delicate ingredients like fresh spinach, onions and coconut cream without burning.

15

Minutes Prep Time

35

Minutes Cook Time

2

Servings

INGREDIENTS

• 1 lb Chicken breasts or tenderloins

• 1 tbsp olive or avocado oil

• Salt and pepper to season chicken

• 1 tbsp organic ghee or coconut oil

• 1 medium onion chopped

• 3-4 cloves garlic finely chopped

• Sea salt

• 10 oz fresh baby spinach chopped

• 14 oz can artichoke hearts drained and chopped (check label for Whole 30 compliance)

• 2/3 cup coconut cream - the thick part of a chilled can of coconut milk, or you can purchase coconut cream separately

• 1/2 cup homemade Whole 30 mayo or purchased paleo mayo*

• 1 tbsp lemon juice

• 3 tbsp nutritional yeast (this adds flavor)

• 1/2 tsp sea salt

• Black pepper to taste

INSTRUCTIONS

1. Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper or aluminum foil

2. Place chicken on the sheet, drizzle with olive or avocado oil and sprinkle with sea salt and pepper. Place in the oven and bake about 20-25 minutes until cooked through. Remove from oven and set aside.

3. While the chicken bakes, heat a large skillet over medium heat and add the ghee or coconut oil. Add the onions and cook until soft, then add garlic, sprinkle with sea salt and continue cooking another minute, adjusting heat if necessary, until soft.

4. Once garlic is soft, add spinach and allow it to wilt a bit, then mix into garlic/onions and cook until all is wilted. Add artichokes and cook one more minute until heated through, sprinkle with a bit of sea salt, then remove from heat set aside.

5. In a large mixing bowl, whisk together the coconut cream, mayo, lemon juice, nutritional yeast, salt and pepper until smooth.

6. Chop or shred the cooked chicken into bite size pieces, then add to the mixing bowl along with all the spinach artichoke mixture. Stir to combine everything, then transfer to a small casserole dish.

7. Bake in the preheated oven for 10-15 minutes or until heated through, then remove from oven and serve warm.

GULF COAST JAMBALAYA

Gulf Coast Jambalaya

20

Minutes Prep Time

60

Minutes Cook Time

4

Servings

INGREDIENTS

JAMBALAYA

24 medium peeled, deveined shrimp, about ½ pound, chopped
½ pound boneless, skinless chicken thighs, diced
1 tablespoon creole seasoning
¼ cup olive oil
½ cup chopped onions
½ cup chopped green bell peppers
½ cup chopped celery
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons chopped garlic
½ cup chopped tomatoes
3 bay leaves
2 teaspoons Worcestershire sauce
2 teaspoons hot sauce
1½ cups long grain rice
3½ cups chicken stock
½-pound Andouille sausage, sliced
Chopped green onion for garnish

CREOLE SEASONING

2½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

INSTRUCTIONS

1. Combine the shrimp, chicken and Essence in a bowl and toss to coat evenly. Set aside.

2. Heat the oil over in a large, heavy pot over medium heat.

3. Add the onions, peppers and celery, salt and pepper and cook, stirring, for 10 minutes, until softened.

4. Add the garlic, tomatoes, bay leaves, Worcestershire and hot sauces.

5. Stir in the rice and slowly add the broth.

6. Bring the rice to a simmer, cover and reduce heat to low and cook until most of the liquid is absorbed and the rice is tender, about 15 minutes.

7. Stir in the shrimp and chicken mixture, and the sausage.

8. Cover and cook for 10 minutes longer.

9. Turn off the heat and allow the jambalaya to continue to steam 10 minutes longer before serving.

10. Stir in the green onion.

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FILET WITH SCALLOPED POTATOES

Filet with Scalloped Potatoes

25

Minutes Prep Time

55

Minutes Cook Time

2

Servings

INGREDIENTS:

STEAK

• 2 Filets (2” thick)

• Coarse salt

• Black pepper

• Garlic powder

• Ghee or Butter

• 3-4 cloves of Garlic (Slightly smashed)

• 3 sprigs of fresh Rosemary

• 3 sprigs of fresh Thyme

SCALLOPED POTATOES

• 2 Russet Potatoes (Peeled and thinly sliced)

• 2 Tbsp Butter

• 2 Tbsp AP Flour

• 1.5 cups freshly grated Gruyere cheese (Plus 2 Tbsp)

• Lemon zest

• 1 cup of milk

• 1 Tsp Salt (to taste)

• Large mixing bowl with cold water

• Chopped chives to garnish

SAUTEED MUSHROOMS

• 12 oz baby Bella mushrooms (Sliced)

• 1 Tbsp butter

• 1 Tsp Worcestershire sauce

• Salt

• Pepper

GREEN SAUCE

• 4 Cloves of garlic

• 1 bunch of Parsley

• 4 sprigs of fresh thyme

• 1 tsp crushed red pepper

• 1 tbsp honey

• ⅓ cups Olive Oil

• 2-3 Tbsp Water (for desired consistency)

• 1 Tsp Salt ( to taste)

HERB COMPOUND BUTTER (Optional)

• 1 Stick Unsalted Butter (Soften)

• 1 bunch of fresh parsley

• A few springs each of Rosemary & Thyme

• Garlic Powder

• ½ Tsp coarse salt

• Fresh cracked black pepper

• Lemon zest

DIRECTIONS

1. Preheat oven to 350F

2. Make Scalloped Potatoes. Peel potatoes and thinly slice using a mandolin. Place in a large mixing bowl with cold water until ready to use.

3. In a small saucepan, add butter and minced garlic over medium heat. Cook until fragrant.

4. Add flour to the saucepan and combine to form a moist “doughy” texture. Lower the heat if burning occurs.

5. Slow add milk to the saucepan while continually whisking. Do not add the milk all at once as this will result in a lumpy roux.

6. Bring roux to a simmer and slowly add cheeses, lemon zest and salt to taste while stirring with a spatula. Once smoothly remove from heat.

7. Strain the water from the potatoes and replace with the cheese sauce. Carefully coating all the potato slices

8. Begin layering the potato slices in two-three ramekins (depending on the size of your potatoes). Pour any remaining cheese sauce over the potatoes. Finally, top the ramekins with a sprinkle of grated gruyere cheese. Cover each ramekin with foil and bake for 35-40 minutes. Remove foil and raise temperature to 425F and bake for an additional 10 minutes, or until the cheese is golden brown.

9. Make Green Sauce: In a blender, combine all the sauce ingredients and blend until smooth. If too thick, add water one tablespoon at a time until desired consistency is reached. Salt and pepper to taste. Funnel sauce in a condiment bottle and store in the fridge until ready to plate.

10. Make Compound Butter. In a small mixing bowl combine all compound butter ingredients and mix until homogeneous. Scoop butter onto a large piece of plastic wrap and roll into a tight log. Place in the fridge until thel steaks are ready to serve.

11. Cook Steak. Allow the steaks to come to room temperature. Pat the steak dry and steak liberally with salt, pepper, and garlic powder. (For the best flavor, complete this step the night before, and all the steaks to air dry on a wire baking rack in the fridge)

12. Heat a large skillet on medium-high heat, use a teaspoon of ghee in the pan to begin searing the steak. Turn after 2 minutes or once a deep brown crust forms. Check with a meat thermometer that your steak is just below your desired doneness.

13. Add smashed garlic, rosemary, thyme and butter to the pan and using a spoon begin basting the steak for 1-2 minutes until desired internal temperature is reached.

14. Remove the steaks from the skillet and rest covered with aluminum foil for 8-10 minutes.

15. While the steak rests, pour out most of the oil from the skillet, leaving about 1-2 tbsp in the skillet. Over medium heat, add the mushrooms stirring occasionally. As mushrooms begin to soften and brown, stir in worcheshire sauce. Continue cooking until mushrooms soften.

16. Plate. Slice steak into ½ inch slices. Make sure you cut against the grain. Plate mushrooms, and green sauce and serve with scalloped potatoes. Enjoy!

GROUPER EN CROUTE

Grouper En Croute

30

Minutes Prep Time

30

Minutes Cook Time

2

Servings

INGREDIENTS

GROUPER EN CROUTE

Grouper filet
Seasoned panko bread crumbs
⅓ cup Italian seasoning
⅓ cup grated cheese
¼ teaspoon salt
⅛ teaspoon pepper
2 eggs
1 cup flour
4 tablespoons olive oil

TOASTED GARBANZO, PEAR ONION & CHORIZO RAGU

8 oz. garbanzo beans
¼ cup pearl onions
⅛ cup chorizo sausage
2 tablespoons olive oil
½ tablespoon garlic
¼ teaspoon salt
⅛ teaspoon pepper

LEEK & WATERCRESS PISTOU

1 cup leeks
1 cup watercress
2 cloves garlic
¼ cup cherry tomatoes
⅔ cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
½ cup freshly grated Pecorino cheese

ROASTED PURPLE FINGERLING POTATOES

Purple fingerling potatoes
⅛ cup Italian seasoning
⅛ teaspoon Cayenne pepper
¼ teaspoon paprika
2 tablespoons olive oil
¼ teaspoon salt
⅛ teaspoon pepper

INSTRUCTIONS

GROUPER EN CROUTE

1. Beat egg in a shallow bowl and set aside

2. In a shallow bowl combine breading ingredients

3. One at a time dip one side of the fillet in flour, then egg, shake off excess and dip egg battered side into breading

4. Fry breaded side first into pan with hot oil

5. Flip, and sear other side

6. Leave to rest

TOASTED GARBANZO, PEARL ONION & CHORIZO RAGU

1. Add diced chorizo to pan with olive oil, render

2. Add garbanzo beans to pan, toss.

3. Add pearl onions to pan, toss

4. Add garlic, salt, pepper

5. Set aside to rest on a paper toweled plate

LEEK & WATERCRESS PISTOU

1. In a large mortar, pound the garlic with the salt to a paste.

2. Add the leeks & watercress by the handful and grind the leaves against the side of the mortar until almost smooth.

3. Stir in the tomatoes, then gradually stir in the olive oil until it’s incorporated.

4. Stir in the cheese and refrigerate until ready to serve.

ROASTED PURPLE FINGERLING POTATOES

1. Preheat oven to 450 degrees F

2. Slice the potatoes to make small disks

3. Place potatoes in a large roasting pan and toss with olive oil, cayenne pepper,

   paprika, Italian season, salt, and pepper, until evenly coated. Spread out

   potatoes in a single layer.

4. Bake in preheated oven for 20 minutes, stirring occasionally. Serve

   immediately.

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HOISIN HONEY GLAZED SALMON SHAVED ASPARAGUS SALAD

Hoisin Honey Glazed Salmon with Shaved Asparagus Salad

10

Minutes Prep Time

15

Minutes Cook Time

1

Servings

INGREDIENTS

2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry white wine
1 teaspoon honey
1 large garlic clove, minced
1 tablespoon vegetable oil
Four 6-ounce skinless salmon fillets
Salt
Freshly ground pepper

INSTRUCTIONS

1. Preheat the oven to 450°. Position a rack in the upper third of the oven. In a small bowl, combine the hoisin, soy sauce, wine, honey and garlic.

2. In a large, ovenproof, nonstick skillet, heat the oil. Season the salmon fillets with salt and pepper. Place them in the skillet, skinned-side up, and sear over high heat until browned on the bottom, about 30 seconds. Flip the fillets and spoon half of the hoisin glaze over them.

3. Transfer the skillet to the top rack of the oven and roast the salmon for 3 minutes. Spoon the remaining hoisin glaze over the fillets and roast for another 3 minutes. Baste the fillets with the glaze in the pan and roast until just cooked through, about 2 minutes longer.

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GRILLED GROUND TURKEY BURGERS

Grilled Ground Turkey Burgers

5

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

1½ pounds ground turkey
⅓ cup finely chopped basil
⅓ cup finely chopped scallions
⅓ cup finely chopped parsley
⅓ cup mayonnaise
1 tablespoon minced anchovy
4 hamburger buns, split and toasted
Mayonnaise, sliced red onion and baby greens, for serving
Kosher salt
Pepper

INSTRUCTIONS

1. In a bowl, using a fork, gently stir the turkey with the basil, scallions, parsley, anchovy, 1 teaspoon of salt, ½ teaspoon of pepper and the 1⅓ cup of mayonnaise.

2. Using 2 lids from 1-quart takeout containers, press one fourth of the turkey mixture into 4 perfect patties.

3. Transfer to a plate.

4. Repeat to form the remaining patties.

5. Light a grill or preheat a grill pan.

6. Season the patties lightly with salt and pepper.

7. Grill over moderately high heat, turning once, until cooked through, about 8

8. minutes.

9. Transfer the burgers to the buns, top with mayonnaise, onion and greens and

10. Serve.

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PAELLA

Paella

20

Minutes Prep Time

60

Minutes Cook Time

4

Servings

INGREDIENTS

1⁄2 teaspoon saffron
4 cups chicken stock
1⁄2 pound grouper
1⁄2 pound squid, tentacles and tubes
1 pound boneless chicken breast
3⁄4 pound boneless pork loin
1⁄2 cup Spanish extra virgin olive oil
1 large Spanish onion, chopped into eighths
1 large green pepper chopped into eighths
2 medium tomatoes, chopped
2 garlic cloves, minced
All purpose seasoning
8 mussels
12 scallops, 10–20-count
8 littleneck clams
3⁄4 pound shrimp, 36–40-count
1⁄2 tablespoon salt
1 whole bay leaf
2 cups white long-grain rice
¼ cup dry white wine
1⁄2 cup small green peas, cooked
2 roasted red peppers, cut into strips

INSTRUCTIONS

1. Using a mortar and pestle, pulverize the saffron to create a powder. In a small saucepan, heat chicken stock and add saffron, allowing saffron to dissolve. Keep warm until use.

2. Cut the grouper into 4 equal pieces. Cut the squid into ¾"-wide tubes. Cut the chicken and pork into approximately 1" pieces.

3. In a large paella pan or large ovenproof casserole, heat 1⁄2 cup olive oil on stove and sauté onion, green pepper, tomatoes and garlic until onion is transparent.

4. Add pork and chicken to the pan, season with 2 tablespoons all purpose Seasoning, and cook until meat is lightly browned on all sides.

5. Add all of the seafood and sauté for 1 minute.

6. Add chicken stock, salt, bay leaf and rice; stir well.

7. Bring mixture to a boil, then cover and bake in oven at 400 degrees for approximately 20 minutes or until rice is done.

8. Sprinkle with wine and garnish with peas, roasted red peppers and asparagus tips.

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BACON WRAP CHEESE (TOUCHDOWN) BOMBS

Bacon Wrap Cheese (Touchdown) Bombs

15

Minutes Prep Time

15

Minutes Cook Time

10

Servings

The combination of biscuits, cheese, and bacon make for a great tailgate food and anytime snack. Cooking with natural gas provides precise temperature control and is essential in this recipe to have the oil temperature exactly as it states - without precise temperature, you could have bombs that are crispy on the outside and not cooked on the inside.

INGREDIENTS

1 can biscuits

6 oz. mozzarella cheese in brick, cut into 10 cubes

5 slices of bacon cut in half

3 Tablespoons butter melted

2 cloves garlic grated

Marinara sauce/Garlic Butter (for dipping)

toothpicks

INSTRUCTION

1. Mix melted butter with garlic. Set aside.

2. Open biscuits and place on cutting board.

3. Gently flatten biscuit. Do not make it too thin or the cheese will escape during frying.

4. Brush the side up of a biscuit with garlic butter. Place one cube of cheese in the middle and close the sides, pinching the seam. Roll a few times in your hands. Place on a plate.

5. Repeat with each biscuit.

6. Wrap each biscuit in one half of a bacon slice, securing it with a toothpick. Place back on the plate. Repeat with each biscuit.

7. In a skillet, preheat canola or vegetable oil to 350 degrees F. Not hotter. Any hotter and biscuits will be raw inside, while everything else will be crispy.

8. Fry each biscuit, about 1,5 to 2 minutes on each side OR until the side is crispy brown.

9. Place fried cheese bombs on a paper towel lined plate to drain the excess oil.

10. Serve warm with a side of garlic butter or marinara sauce for dipping.

SHRIMP AND GRITS

Shrimp and Grits

25

Minutes Prep Time

80

Minutes Cook Time

4

Servings

INGREDIENTS

MAIN INGREDIENTS

1 ½ pounds peeled and deveined medium shrimp
4 teaspoon Creole seasoning
½ teaspoon salt
8 ounces andouille sausage
1/4 cup vegetable oil
1 cup finely chopped yellow onion
½ cup finely chopped red bell pepper
½ cup finely chopped green bell pepper
1 teaspoon minced garlic
1 ½ cups chicken broth, or canned, low-sodium chicken stock
¼ cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley

OLD FASHIONED STYLE GRITS

6 cups water
Salt to taste
1 ½ cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper to taste

CREOLE SEASONING

2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

INSTRUCTIONS

SPICY SHRIMP AND ANDOUILLE

1. Season the shrimp with 3 teaspoons creole seasoning.

2. Heat a large (12 to 14 inches), heavy sauté pan over medium-high heat, add 1 tablespoon of the oil and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, add 1 tablespoon of the oil to the pan, add half the shrimp, and cook for 2 to 3 minutes.

3. Remove the shrimp from the pan, and another tablespoon of oil to the pan and repeat with the remaining shrimp.

4. Add the remaining tablespoon of oil to the pan and add the onion and bell peppers and cook until soft, 3 minutes.

5. Add the remaining teaspoon Essence to the pan, stirring well, then add the garlic and cook 1 minute.

6. Add the chicken broth to the pan and cook until reduced by half, about 5 minutes.

7. Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan.

8. Return sauce to a simmer and continue to cook until reduced slightly.

9. Stir well and season to taste with salt and pepper.

10. Serve over Old Fashioned Style Grits.

OLD FASHIONED STYLE GRITS

1. In a large, heavy saucepan bring the water to a boil.

2. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to

   combine.

3. When grits thicken add milk, cream and butter and return to a boil.

4. Reduce heat to a simmer, cover saucepan and cook for 45 minutes to one

   hour, until grits are tender, smooth and creamy.

5. Taste and season with salt and pepper.

6. Keep covered and warm until ready to serve with Spicy Shrimp and Andouille.

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MOJO CHICKEN SANDWICHES WITH CITRUS SLAW

Mojo Chicken Sandwiches with Citrus Slaw

15

Minutes Prep Time

15

Minutes Cook Time

8-10

Servings

Florida State University's Chef Mike Smith and Head Beach Volleyball Coach Brooke Niles show us how to cook Mojo chicken sandwiches with citrus slaw. Marinated chicken makes for a flavorful sandwich that's easy to prepare and ready to go for game time. It's topped with feta cheese and citrus slaw so it's far from bland. Chef Mike likes consistent and even cooking that comes with natural gas.

The Garnet and Gold Grub recipe series is brought to you by Florida State Seminoles and Peoples Gas.

INGREDIENTS

8-10 BONELESS, SKINLESS CHICKEN BREAST (YOU WANT THESE TO BE AROUND 5-6 OZ.)

MOJO MARINADE

8-10 BRIOCH BUNS

CITRUS SLAW (RECIPE TO FOLLOW)

1 CUP OF CRUMBLED FETA CHEESE

INSTRUCTIONS

PLACE CHICKEN BREASTS IN MOJO MARINADE, COVER WITH PLASTIC WRAP, AND PLACE IN REFRIDGERATOR FOR 2 HOURS.  SET A TIMER TO REMIND YOU SO YOU DO NOT OVER-MARINATE THE CHICKEN.

AFTER REMOVING THE CHICKEN FROM THE MARINADE-TURN ON YOUR CLEAN, WELL OILED GRILL TO MEDIUM-HIGH HEAT.  PLACE YOUR MARINATED CHICKEN BREASTS ON THE GRILL AND COOK FOR 5-6 MINUTES PER SIDE TURNING ¼ ON EACH SIDE AFTER 3 MINUTES.

ASSEMBLE THE CITRUS SLAW BY PLACING THE SLAW MIX IN A BOWL AND MIXING THOROUGHLY WITH 1 CUP OF THE CITRUS vinaigrette AND SET ASIDE.

PLACE THE BRIOCHE BUNS ON THE GRILL FOR ABOUT 1 MINUTE TO TOAST THEM.  REMOVE BUNS FROM GRILL AND PLACE ASIDE.

ASSEMBLE THE SANDWICH BY PLACING A COOKED CHICKEN BREAST ON THE BOTTOM BUN, TOP WITH ABOUT ¼ TO ½ CUP OF CITRUS SLAW, AND FINISH WITH CRUMBLED FETA CHEESE.  PLACE TOP BUN ON SANDWICH AND ENJOY!

*MOJO MARINADE RECIPE:  1 LARGE YELLOW ONION (CHOPPED), 1 CUP OF FRESH LIME JUICE, 1 CUP OF FRESH ORANGE JUICE, ½ CUP OF CHOPPED CILANTRO, 1 TSP KOSHER SALT, ½ TSP BLACK PEPPER, 1 TSP CUMIN, ½ CUP EXTRA VIRGIN OLIVE OIL, 2 EACH GARLIC CLOVES.  PLACE ALL INGREDIENTS IN A FOOD PROCESSOR AND PULSE UNTIL WELL MIXED BUT NOT LIQUEFIED. 

*CITRUS SLAW RECIPE:  2 CUPS OF GREEN CABBAGE (SHREDDED), 1 CUP OF RED CABBAGE (SHREDDED) ½ CUP OF SHREDDED CARROTS, ¼ CUP OF CHOPPED SCALLIONS. 

*CITRUS DRESSING RECIPE:  1 CUP OF FRESH LEMON JUICE, ½ CUP OF RED WINE VINEGAR, 2 GARLIC CLOVES, 1 TBLSP KOSHER SALT, 1 TSP BLACK PEPPER, ¼ CUP HONEY, ¾ CUP OF EXTRA VIRGIN OLIVE OIL.  PLACE FIRST 6 INGREDIENTS IN A FOOD PROCESSOR OR BLENDER.  SLOWLY DRIZZLE THE EXTRA VIRGIN OLIVE OIL INTO THE PROCESSOR/BLENDER WHILE IT IS RUNNING ON MEDIUM SPEED UNTIL OIL IS INCORPORATED. 

CHILI ESPRESSO RUBBED RIBEYE

Chili Espresso Rubbed Ribeye with Charred Tomatillo & Poblano Salsa Verde with Chorizo Sweet Potato Hash

30

Minutes Prep Time

80

Minutes Cook Time

2

Servings

INGREDIENTS

CHILI ESPRESSO RUBBED RIBEYE

¼ cup ancho chili powder
¼ cup finely ground espresso
2 tablespoons Spanish paprika
2 tablespoons dark brown sugar
1 tablespoon cumin
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon dried oregano
2 teaspoons chili de arbol powder
2 bone-in or boneless rib-eye steaks, 2-inches thick, approximately 1 ½ pounds each
Canola or olive oil
Salt and coarsely ground black pepper

CHARRED TOMATILLO & POBLANO SALSA VERDE

1 lb tomatillos about 8-9; look for fresh tomatillos that are firm and bright green under the husk
3 poblanos
2 jalapenos for an extra spicy kick
1⁄3 of a large red onion
3 garlic cloves
Pinch of cumin
Handful of cilantro leaves and stems
1 lime
Salt to taste

CHORIZO SWEET POTATO HASH

1 large sweet potato peeled and cubed into small pieces
2 tablespoons olive oil
Salt & pepper
½ teaspoon chili powder
½ teaspoon cumin
1 small red onion diced
Half of a red, green, yellow bell pepper diced
1 tablespoon cilantro
2 chorizo links diced

INSTRUCTIONS

CHILI ESPRESSO RUBBED RIBEYE

1. Combine all spices in a bowl.

2. Preheat oven to 425 degrees F.

3. Preheat a cast iron pan over high heat. Brush each side of the steak with oil and

   then season each side liberally with salt and pepper. Rub 2 tablespoons of the coffee rub onto 1 side of each steak. Cook the steak, rub side down until golden brown, about 3 to 4 minutes. Flip the steak over, cook for 2 minutes and then transfer to a baking sheet and cook in the oven to medium-rare doneness, about 8 to 10 minutes. Remove and let rest 5 minutes before slicing.

CHARRED TOMATILLO & POBLANO SALSA VERDE

1. Turn on the broiler in your oven. Line a baking sheet with foil and brush it with

   some oil.

2. Husk, wash and dry tomatillos. Wash and dry poblanos and jalapenos.

3. Place all of this and the garlic cloves on the lined baking sheet. Drizzle some oil

   on top and a generous sprinkling of salt and toss to mix and coat evenly.

4. Wrap oil-coated garlic cloves in a small piece of foil and place it on the baking

   sheet.

5. Place the baking sheet about 8 inches below the broiler and broil until the

   tomatillos and poblano peppers start to char (about 10 minutes, exact time

   depends on your broiler so make sure you keep an eye on it).

6. Flip the tomatillos and peppers over and broil for another 5 - 10 minutes until

   they char on that side as well. Add the onions to char at this stage too if you

   like.

7. Remove the baking sheet from the oven and let it cool.

8. Remove the stems from the poblano and jalapeno peppers. (de-seed the

   jalapeno peppers if you prefer a mild salsa verde). Unwrap the softened garlic

   cloves from the foil and let them cool.

9. Place the roasted tomatillos, poblano, jalapeno, garlic, onion, cumin, cilantro,

   and juice of 1 lime in a food processor.

10. Pulse until everything is evenly chopped. Taste and season.

11. Pour into a serving dish and serve.

CHORIZO SWEET POTATO HASH

1. Preheat the oven to 400 degrees F.

2. Toss sweet potato cubes in a bowl with the olive oil, salt and pepper, chili

   powder and cumin.

3. Spread them on a cookie sheet in a single layer. Roast for 25 minutes until

   they begin to soften.

4. Meanwhile, brown the onions, peppers, and chorizo in a pan.

5. Stir in cilantro.

6. Stir the potatoes into the pan with the onions, peppers and chorizo.

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BLACK PEPPER BURGER WITH GORGONZOLA AIOLI

Black Pepper Burger with Gorgonzola Aioli

20

Minutes Prep Time

25

Minutes Cook Time

4

Servings

INGREDIENTS

BURGERS

• 1 lb ground chuck

• Kosher salt & ground black pepper

• 2 tsp garlic powder

• ½ tsp onion powder

• ½ tsp paprika

• 2 tsp Worcestershire sauce

• 1 tbsp canola oil

GORGONZOLA AIOLI

• 1 green onion

• 1 clove garlic

• 1/8 c red wine vinegar

• 1/4 c olive oil

• 1/2 c mayonnaise

• 1/2 c Gorgonzola cheese

• Kosher Salt & Pepper

TOPPINGS

• 1 lb thick cut bacon, cook & crumbled

• 4 slices Swiss cheese

• Lettuce

• Tomato

• Onion

• 4 hamburger buns, toasted

INSTRUCTIONS

BURGER

1. Place ground beef and remaining ingredients, except the canola oil into a large mixing bowl. Mix by hand until just combined.

2. Form four equal size patties onto a parchment lined baking sheet tray. Coat each side with black pepper. Cover and rest at room temperature for 1 hour.

3. Preheat a cast iron skillet or pan on medium-high. Add canola oil when the pan is hot. 

4. Place patties into the oiled skillet and cook 4-5 minutes per side, or until an internal temperature of 155 degrees. Top the burgers with cheese about a minute before they are ready to remove. Remove and rest 3-5 minutes before serving.

5. Place burger on bottom bun and top with crumbled bacon. Spread aioli on top bun. Garnish with lettuce, onions, and tomatoes. Lean the top bun onto the burger.

6. Serve.

GORGONZOLA AIOLI

1. In the bowl of a food processor pulse together the green onion and garlic.

2. Add Gorgonzola cheese, pulse.

3. Add olive oil and vinegar, pulse.

4. Add mayonnaise, pulse.

5. Add salt and pepper to taste.

SIMPLE PAELLA

Simple Paella

Paella may seem complicated to make, but this pre-game recipe can be prepared in no time. This delicious but easy Paella is simple to prepare as a one-pan dinner that will satisfy your appetite for game time. Chicken, shrimp, and sausage are the team players here. Enjoy!

15

Minutes Prep Time

40

Minutes Cook Time

2

Servings

INGREDIENTS

1 tablespoon vegetable oil

2 cups uncooked long grain white rice

4 cups Chicken Broth/Stock

1 cup picante sauce

1 teaspoon ground tumeric

16 ounces (1 package) turkey kielbasa, sliced

¾ pound small frozen shrimp - peeled, deveined, cooked (thawed)

10 ounces (1 package) refrigerated cooked chicken strips (about 1 and ¾ cup)

INSTRUCTIONS

1. Heat the oil in a 12-inch skillet over medium heat. Add the rice and cook for 30 seconds, stirring constantly.

2. Stir the broth, picante sauce and turmeric in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.

3. Stir the kielbasa, shrimp and chicken in the skillet. Cover and cook for 5 minutes or until the rice is tender.

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FRITA CUBANA

Frita Cubana

15

Minutes Prep Time

10

Minutes Cook Time

6-8

Servings

INGREDIENTS

FRITA

1 pound ground beef
¾ pound ground pork
4 cloves garlic, mashed and finely minced
⅓ cup onion, grated
2 tablespoons ketchup
¾ teaspoon ground cumin
1 ½ teaspoons sweet Spanish paprika
Salt & pepper cooked patties to taste
6-8 American-style hamburger or steak bun
6-8 cups freshly fried shoestring potatoes
Raw onion, sliced (optional)

FRITA SAUCE

1 (6-ounce) can tomato paste
1 ½ cups water
1 teaspoon ground cumin
1 ½ teaspoons sweet Spanish paprika
1 teaspoon garlic powder
¼ cup sugar
¼ cup white vinegar
1 teaspoon salt

INSTRUCTIONS

1. Use a food processor with a chopping blade to grind together the meats, the minced garlic, and the onion. Blend in the ketchup, cumin, and paprika.

2. Remove the meat mixture from the food processor and form by hand into round thin patties. Cook on a flat griddle or in a frying pan.

3. Fritas should be cooked to medium well done, but don't overcook -- they should still be nice and juicy. When the frita is just about cooked through, reduce heat to medium low, squirt on some secret sauce, and let the patties cook just a minute longer.

4. While the fritas are frying, use a deep fat fryer or frying pan with a couple inches of vegetable oil to fry the shoestring potatoes. Drain on paper towels and lightly salt. Keep warm.

5. Serve each frita on a traditional American hamburger bun.

6. Smather plenty of Frita Sauce on the bun and the patty.

7. Place the patty on the bun, cover with some sliced onion (if you like), and pile

8. high with fresh, hot, shoe-string style fried potatoes

9. Splash a little extra secret sauce on the fries.

10. Serve with additional fries on the plate.

FRITA SAUCE

1. Mix all of the ingredients together in a two-quart saucepan.

2. Bring to a boil stirring constantly.

3. Reduce heat to low and simmer, stirring occasionally, for 10 to 15 minutes.

4. Remove from heat and let cool.

DID YOU TRY THIS RECIPE?

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CHICKEN QUESADILLA DIP

CHICKEN QUESADILLA DIP

This chicken quesadilla dip is a meal by itself. This recipe is suitable anytime you need a quick one-dish deliciousness to prepare for game day or an upcoming get-together. You will never look at mushroom soup the same. Did you know cooking with natural gas uses less energy for higher efficiency?

15

Minutes Prep Time

34

Minutes Cook Time

4

Servings

INGREDIENTS

1 LB. Chicken Breasts cut into chunks

⅓ C. Water

⅛ TSP Garlic Powder

¼ TSP Chili Powder

1 small onion diced

1 can cream of mushroom soup

1 cup of salsa

1 cup shredded Mexican cheese mix

Tortilla chips

INSTRUCTIONS

1. Prepare skillet with nonstick cooking spray or olive oil. Brown chicken on medium-high heat until no longer pink.

2. Preheat oven to 350 degrees.

3. Add the garlic powder, chili powder, onion, and water. Cover and Simmer for 10 minutes

4. Add Cream of Mushroom Soup and Salsa. Cook over medium heat for 4 minutes until blended and bubbly.

5. Build a layer of tortilla chips at bottom of a baking dish

6. Pour ⅓ of mix into the dish, add a layer of tortilla chips, and then add ⅓ cup of shredded cheese. Continue process until approximately three layers.

7. Cover with foil and bake for 20 minutes. Serve with tortilla chips.

PB & J FRENCH TOAST

PB&J French Toast

10

Minutes Prep Time

10

Minutes Cook Time

2

Servings

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. This first segment of Cooking the Licht Way offers a different spin on a breakfast favorite, PB&J sandwiches disguised as French toast.

INGREDIENTS

1 tablespoon creamy peanut butter
1 tablespoon jelly
2 slices bread
1 egg
¼ cup milk
Dash vanilla
1 teaspoon cinnamon
1 tablespoon butter

INSTRUCTIONS

1. In bowl, mix together egg, milk, vanilla, sugar and cinnamon.

2. Take bread and spread with peanut butter and jelly and sandwich.

3. Heat pan with butter over medium high heat.

4. Dip PB&J sandwich into batter and completely coat both sides.

5. Place sandwich into pan and cook until browned, approximately 2 minutes per side.

6. Remove and cut into halves or quarters and sprinkle with powdered sugar, if 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

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

KOREAN BBQ DUCK TACOS

Korean BBQ Duck Tacos

10

Minutes Prep Time

10

Minutes Cook Time

2

Servings

Want tacos that combine the richness of duck meat and the sweetness of Korean barbecue sauce? This segment of Cooking the Licht Way offers just that. In the series, 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

3 tablespoons soy sauce
4 teaspoons rice vinegar
1 scallion, thinly sliced
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 ½ teaspoons light brown sugar
1 teaspoon sesame oil
Red pepper flakes
1 lb duck meat, cooked and shredded
8 6-inch flour tortillas
1 oz hoisin sauce
Siracha sauce, to taste

INSTRUCTIONS

1. Mix first 8 ingredients together in a pan and bring to a simmer over medium-low heat.

2. Add duck meat and coat completely with pan sauce; simmer until warmed through.

3. Heat tortillas in microwave or in hot pan.

4. Fill warm tortillas with duck meat mixture and top with hoisin and siracha sauces, 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

FRENCH ONION STEAKS

French Onion Steaks

15

Minutes Prep Time

15

Minutes Cook Time

2

Servings

Flat iron steaks dressed with a rich French onion sauce are on the menu with Chef Mike Beadles, head chef for the Tampa Bay Buccaneers, and Blair Licht, wife of Bucs GM Jason Licht. This segment of Cooking the Licht Way highlights another simple and healthy recipe cooked perfectly with Natural Gas.

INGREDIENTS

2 oz olive oil, divided
2 (8 oz) flat iron steaks
Salt, pepper to taste
1 yellow onion, sliced
½ red onion, sliced
1 teaspoon garlic, minced
1 teaspoon dried thyme
Pepper to taste
1 oz sherry
1 cup beef stock/broth
½ cup parmesan cheese, grated

INSTRUCTIONS

1. Preheat grill or cast iron pan over high heat.

2. Season steaks with salt and pepper. Add 1 oz oil to pan.

3. Sear steaks approximately 4 minutes on each side for medium rare. Remove from pan and let stand 10 minutes.

4. In small saucepan, heat remaining oil over medium-high heat. Add onions and garlic and cook for 5 minutes until they become soft and translucent. Add thyme and pepper, cook for 2-3 minutes more.

5. Stir in parmesan cheese.

6. Slice steaks, top with sauce and remaining parmesan cheese.

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