Cannoli Dip

from the kitchen of Chef Chris

twelve to fifteen servings

AmountUnitIngredients
2lbsSupreme whole milk ricotta
4CConfectioners’ sugar
1tspGround cinnamon
1tspPure vanilla extract
2ozHershey 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 ZambitoChef 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.”

Chicken Riggies

from the kitchen of Chef Wilson

six 8-ounce portions

AmountUnitIngredients
1lbRigatoni pasta
3TbspVegetable oil
1 ½lbsChicken thighs (diced into cubes)
to tasteSalt & Pepper
1Onion (medium diced)
1eachGreen & red bell pepper (medium diced)
1TbspGarlic cloves (minced)
½CHot cherry peppers
1CHeavy cream
2TbspGrated parmesan
28ozCrushed 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 CastilloChef 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.’

Greens and Beans

from the kitchen of Chef Wilson

six-eight portions

AmountUnitIngredients
1lbMild Italian sausage links
1COnion, minced
4clovesGarlic, slivered
2headsEscarole (about 2 lbs)
15ozCannelini (or great northern white beans)
2CChicken stock
1CWhite wine (optional)
½tspCrushed red pepper
2TbspShredded parmesan
1TbspUnsalted butter
1tspSalt
½tspBlack pepper
2TbspOlive 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 CastilloChef 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.’

Vegan Chili

Gluten-friendly, vegan, dairy-free

from the kitchen of Chef Charlie

AmountUnitIngredients
26 ozcanTomatoes, crushed
1canRed kidney beans, washed
1canBlack beans, washed
2eachChipotle peppers in adobo, puréed
2TbspCumin
1tspOregano
2CVegetable broth
2eachGreen bell peppers, chopped
1eachYellow onion, diced
1TbspFresh garlic, minced
2tspChili powder
1TbspCilantro, chopped
2TbspVegetable oil
1smallJalapeño, freshly minced (optional)
1TbspBrown sugar
2eachBay leaf
2tspSmoked paprika
14 ozpackageExtra 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 Charles MetzgerChef 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.”

Roasted Pork Shoulder (Pernil)

from the kitchen of Chef Wilson

yields between eight to ten 8-oz portions

AmountUnitIngredients
15-6 lbPork shoulder
2TbspSalt
1TbspOregano
1TbspParsley
½ COnion
1TbspPaprika
10-12Garlic cloves
2tspCumin
1tspChili pepper seasoning
2tspBlack pepper
1Orange
¼ CVegetable 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 CastilloChef 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.’

Chipotle Lime Chicken

from the kitchen of Chef Wilson

eight 6-oz portions

Amount Unit Ingredients
4lbsBoneless chicken thighs (skinless)
¼ CLime juice
2Chipotle peppers in adobo
4Garlic cloves
½ TbspSalt
1tspSugar
2TbspVegetable oil
½ Red onion (diced)
1TbspCumin
½ TbspOregano
  • 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 CastilloChef 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.’

Black Beans

from the kitchen of Chef Wilson

AmountUnitIngredients
1TbspVegetable oil
½ CDiced white onion
½ CDiced green bell pepper
2eachGarlic cloves (minced)
1TbspCilantro (chopped)
1tspGround black pepper
1tspDry oregano
2cansBlack beans, drained and rinsed
1CVegetable or chicken stock
1TbspRed wine vinegar
2TspBrown 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 CastilloChef 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.’

Papas Rellenas (Stuffed Potato Balls)

from the kitchen of Chef Wilson

twelve 4-oz portions

Amount UnitIngredients
½ Onion (minced)
½ Bell pepper (minced)
2clovesGarlic (minced)
1lbGround beef
2tspCumin
1tspBlack pepper
½ CGround tomatoes (or your favorite tomato sauce)
3Eggs
2CSeasoned Italian bread crumbs
½ CAP flour
4lbsRusset potatoes
1CHalf-and-half
½ StickButter
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 CastilloChef 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.’

Spanish Rice

from the kitchen of Chef Wilson

eight 6-oz portions

AmountUnitIngredients
1TbspOil
½ COnion (minced)
½ CBell pepper (minced)
2ClovesGarlic (minced)
1Tomato (finely chopped)
3CRice
4 ½ CWater (or vegetable stock)
1tspSazon (or substitute with Spanish paprika)
1TbspAdobo (Goya seasoning)
1CTomato sauce
1TbspOlives (sliced)
1Bay leaf
½ tspPepper
To tasteSalt
  • 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 CastilloChef 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.’