Author: retzlaff

from the kitchen of Chef Chris

twelve to fifteen servings

Amount	Unit	Ingredients
2	lbs	Supreme whole milk ricotta
4	C	Confectioners’ sugar
1	tsp	Ground cinnamon
1	tsp	Pure vanilla extract
2	oz	Hershey semi sweet mini chocolate chips

• Cream ricotta cheese in mixer with paddle attachment, until smoothly blended. Reduce speed to low add confectioners’ sugar and blend well.
• Add cinnamon and vanilla; blend until smooth.  Gently fold in the chocolate chips until evenly dispersed.
• Serve with waffle cones, strawberries or graham crackers.
• Store in refrigerator for 3-5 days.

Chef Chris Zambito: “One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”

from the kitchen of Chef Wilson

six 8-ounce portions

Amount	Unit	Ingredients
1	lb	Rigatoni pasta
3	Tbsp	Vegetable oil
1 ½	lbs	Chicken thighs (diced into cubes)
	to taste	Salt & Pepper
1		Onion (medium diced)
1	each	Green & red bell pepper (medium diced)
1	Tbsp	Garlic cloves (minced)
½	C	Hot cherry peppers
1	C	Heavy cream
2	Tbsp	Grated parmesan
28	oz	Crushed tomatoes

• Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook according to instructions, until tender yet firm to the bite. Drain and set aside.
• Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook in the hot oil until lightly browned and no longer pink in the center, about 8-10 minutes. Remove the chicken from the skillet and set aside.
• Add onions, bell peppers, and garlic into the skillet. Cook and stir until onion softens, about 6 minutes. Add crushed tomatoes, and hot cherry peppers. Bring to a simmer. Stir in cooked chicken and heavy cream; allow to simmer for 10 minutes then stir in cooked pasta.
• Finish with Parmesan cheese and serve.

Chef Wilson Castillo: ‘I believe that good food and proper cooking is the key ingredient to good health.  No matter what we gain in life in terms of ‘success, no matter how rich or poor, regardless of the accolades that come our way—I feel our health is what truly counts.’

from the kitchen of Chef Wilson

six-eight portions

Amount	Unit	Ingredients
1	lb	Mild Italian sausage links
1	C	Onion, minced
4	cloves	Garlic, slivered
2	heads	Escarole (about 2 lbs)
15	oz	Cannelini (or great northern white beans)
2	C	Chicken stock
1	C	White wine (optional)
½	tsp	Crushed red pepper
2	Tbsp	Shredded parmesan
1	Tbsp	Unsalted butter
1	tsp	Salt
½	tsp	Black pepper
2	Tbsp	Olive oil

• Lay sausage on a greased sheet tray.  Place in 350° oven for 10-15 minutes, or until internal temperature reaches 155°. Let the sausage cool and slice into 1 in. pieces.
• Thoroughly wash the escarole then cut into small, 2in x 2in pieces.
• Heat oil in a large sauce pan.
• Add onions to the pan and cook for 4-5 minutes until tender.
• Put garlic and escarole in pan, then mix.
• De-glaze the pan with white wine, and cook for 5 minutes.
• Add the sausage and beans, and mix to incorporate all ingredients.
• Season with crushed red pepper, salt and pepper.
• Add chicken stock to the pan and cook for 5 minutes until greens are tender.
• Add butter and mix thoroughly.
• Top with parmesan and serve.  (Great with crusty Italian bread!)

Chef Wilson Castillo: ‘I believe that good food and proper cooking is the key ingredient to good health.  No matter what we gain in life in terms of ‘success, no matter how rich or poor, regardless of the accolades that come our way—I feel our health is what truly counts.’

Gluten-friendly, vegan, dairy-free

from the kitchen of Chef Charlie

Amount	Unit	Ingredients
26 oz	can	Tomatoes, crushed
1	can	Red kidney beans, washed
1	can	Black beans, washed
2	each	Chipotle peppers in adobo, puréed
2	Tbsp	Cumin
1	tsp	Oregano
2	C	Vegetable broth
2	each	Green bell peppers, chopped
1	each	Yellow onion, diced
1	Tbsp	Fresh garlic, minced
2	tsp	Chili powder
1	Tbsp	Cilantro, chopped
2	Tbsp	Vegetable oil
1	small	Jalapeño, freshly minced (optional)
1	Tbsp	Brown sugar
2	each	Bay leaf
2	tsp	Smoked paprika
14 oz	package	Extra firm tofu (optional for extra protein)

• In a large sauce pot, heat the oil. Add the onions, garlic, green peppers and jalapeños, and sauté 5-6 minutes.
• Add the canned tomatoes, beans, chipotle peppers, vegetable broth, cumin, oregano, sugar, and chili powder. Add the bay leaf, smoked paprika and tofu and simmer 20 minutes, stirring frequently.
• Add the cilantro, then season with salt and pepper.

Chef Charlie Metzger: “This chili is a super easy, healthy, comforting meal to make. Full of plant-based protein and fiber from the beans, veggies and tofu. In this bowl lies everything I want in a good batch of chili, its a one pot wonder. Top with fresh avocado, cilantro or sliced jalapeno and serve with sliced lime and cornbread.”

from the kitchen of Chef Wilson

yields between eight to ten 8-oz portions

Amount	Unit	Ingredients
1	5-6 lb	Pork shoulder
2	Tbsp	Salt
1	Tbsp	Oregano
1	Tbsp	Parsley
½	C	Onion
1	Tbsp	Paprika
10-12		Garlic cloves
2	tsp	Cumin
1	tsp	Chili pepper seasoning
2	tsp	Black pepper
1		Orange
¼	C	Vegetable oil

• Pulse onion, garlic, oregano, juice of 1 orange and parsley together in a blender or food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty.
• Mix in cumin, chili, and paprika. Set aside.
• Use a knife to poke 8-10 1-inch deep holes into the meat.
• Rub oregano and garlic mixture on the meat and into the holes then Refrigerate for 4 hours or up to 3 days.
• Remove pork from the fridge and let it rest for about 30 minutes.
• Place pork on a wire rack and cover with foil.
• Roast for 4 hours at 325* F or until tender (195-205 degrees).
• Allow to cool for 20 minutes then pull apart/shred pork using tongs and a fork.

Chef Wilson Castillo: ‘I believe that good food and proper cooking is the key ingredient to good health.  No matter what we gain in life in terms of ‘success, no matter how rich or poor, regardless of the accolades that come our way—I feel our health is what truly counts.’

from the kitchen of Chef Wilson

eight 6-oz portions

Amount	Unit	Ingredients
4	lbs	Boneless chicken thighs (skinless)
¼	C	Lime juice
2		Chipotle peppers in adobo
4		Garlic cloves
½	Tbsp	Salt
1	tsp	Sugar
2	Tbsp	Vegetable oil
½		Red onion (diced)
1	Tbsp	Cumin
½	Tbsp	Oregano

• Trim off excess fat from chicken thighs.
• Puree all ingredients (except chicken) in blender or food processor.
• Pour marinade over chicken thighs and store for 4 hours or overnight.
• Mark marinated chicken on flame broiler (if not marking on broiler put in 400 degree oven) and cook in oven for 18-20 minutes or until internal temperature reaches at least 165 degrees.  

Chef Wilson Castillo: ‘I believe that good food and proper cooking is the key ingredient to good health.  No matter what we gain in life in terms of ‘success, no matter how rich or poor, regardless of the accolades that come our way—I feel our health is what truly counts.’

from the kitchen of Chef Wilson

Amount	Unit	Ingredients
1	Tbsp	Vegetable oil
½	C	Diced white onion
½	C	Diced green bell pepper
2	each	Garlic cloves (minced)
1	Tbsp	Cilantro (chopped)
1	tsp	Ground black pepper
1	tsp	Dry oregano
2	cans	Black beans, drained and rinsed
1	C	Vegetable or chicken stock
1	Tbsp	Red wine vinegar
2	Tsp	Brown sugar

• Heat oil in a saucepan over medium heat.
• Add bell onion and bell pepper then season with salt and pepper.
• Sauté until vegetables are tender, 4-6 minutes. Add garlic then sauté for one more minute.
• Add dried oregano, black beans, broth, and vinegar and sugar then simmer for 20 minutes or until most of the broth has been absorbed and beans are tender.
• Add chopped cilantro then taste for seasoning.  Add salt and pepper if necessary.

Chef Wilson Castillo: ‘I believe that good food and proper cooking is the key ingredient to good health.  No matter what we gain in life in terms of ‘success, no matter how rich or poor, regardless of the accolades that come our way—I feel our health is what truly counts.’

from the kitchen of Chef Wilson

twelve 4-oz portions

Amount	Unit	Ingredients
½		Onion (minced)
½		Bell pepper (minced)
2	cloves	Garlic (minced)
1	lb	Ground beef
2	tsp	Cumin
1	tsp	Black pepper
½	C	Ground tomatoes (or your favorite tomato sauce)
3		Eggs
2	C	Seasoned Italian bread crumbs
½	C	AP flour
4	lbs	Russet potatoes
1	C	Half-and-half
½	Stick	Butter
		Vegetable oil for frying

• Peel potatoes and boil in salted water about 15 minutes or until fork tender. Drain.
• In a small saucepan heat butter and cream over low heat until butter has melted. Using a potato masher slowly pour in the cream while mashing potatoes until smooth.  Season to taste with salt and pepper.  Allow to cool.
• Meanwhile, heat 2 tablespoons of vegetable oil in a large skillet over medium heat.  Add the onion, bell pepper, and garlic into the hot skillet and cook until the onion has softened and turned translucent, about 5-6 minutes. Increase heat to medium-high, and stir in the ground beef.  Stir often until the beef is no longer pink. Add cumin, pepper, tomato sauce, and 1 tsp of salt.  Taste for seasoning. When fully cooked transfer beef into a separate container and allow to cool.
• Beat the eggs in a mixing bowl, and set aside. Pour bread crumbs and flour into separate, shallow dishes, and set aside.
• Once the potatoes and beef have cooled, form the potato balls: grab a small handful of mashed potatoes, form into a small bowl shape, and fill with a tablespoon of ground beef. With both hands, roll potatoes into a smooth round ball. Gently roll the ball in the flour to coat shaking off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs.  Place the breaded potato balls onto a parchment lined baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
• To cook, heat the vegetable oil in a large saucepan or deep fryer to 350 degrees F. In batches, cook the potato balls in the hot oil until crispy and golden brown, about 3-4 minutes per batch. Drain on a paper towel-lined plate before serving.

Chef Wilson Castillo: ‘I believe that good food and proper cooking is the key ingredient to good health.  No matter what we gain in life in terms of ‘success, no matter how rich or poor, regardless of the accolades that come our way—I feel our health is what truly counts.’

from the kitchen of Chef Wilson

eight 6-oz portions

Amount	Unit	Ingredients
1	Tbsp	Oil
½	C	Onion (minced)
½	C	Bell pepper (minced)
2	Cloves	Garlic (minced)
1		Tomato (finely chopped)
3	C	Rice
4 ½	C	Water (or vegetable stock)
1	tsp	Sazon (or substitute with Spanish paprika)
1	Tbsp	Adobo (Goya seasoning)
1	C	Tomato sauce
1	Tbsp	Olives (sliced)
1		Bay leaf
½	tsp	Pepper
	To taste	Salt

• In a heavy saucepan at medium heat, add oil, minced onion, peppers, garlic and chopped tomatoes.
• Stir constantly until fragrant and tender, but not browned, about 4 minutes.
• Add the sazon (or paprika) and tomato sauce.  Stir to combine.
• Add adobo seasoning, olives, water and bay leaf.  Taste for seasoning –add salt if necessary.  
• The water should be well seasoned.
• Allow the liquid to come to a hard simmer.
• Stir every 2-3 minutes until the rice absorbs most of the visible liquid.
• When most of the visible liquid has been absorbed, reduce the heat to very low.
• Cover the rice, and allow to steam for 20 minutes.
• Rice is done when all the liquid is absorbed and grains are fully cooked.
  

Chef Wilson Castillo: ‘I believe that good food and proper cooking is the key ingredient to good health.  No matter what we gain in life in terms of ‘success, no matter how rich or poor, regardless of the accolades that come our way—I feel our health is what truly counts.’