Kale with Bacon and Apples

Kale with Bacon and Apples

  • 1 Large Bunch of Kale, remove ribs and rough chop
  • 4 Strips of bacon, sliced thin
  • 2 Apples, chopped
  • 3/4 C Water
  • 1 tbsp. Apple Cider Vinegar
  • 1 tsp. Salt and Pepper
  • Place a large pot over medium heat. Add the bacon and sauté until crispy. Remove the bacon and half of the bacon fat. Add the kale to the pot and toss, then add the apples, bacon, vinegar, salt and pepper. Toss everything together, add the water, cover and simmer for 15 minutes. Turn the heat off and let the greens sit for 10 minutes. Carefully remove the lid, toss the greens and season further with salt and pepper to taste.

    How to Bake A Pumpkin

    How to Bake A Pumpkin

    You can use this technique for baking whole pumpkin and any type of squash type veggies. You can use the pumpkin in smoothies, cakes, pies, pancakes, breads, puddings, baked gratins, soufles and pretty much anything else you can think of.

    1. Clean the outside of a "Sugar" or "Pie" pumpkin. Jack O Lanterns will not taste very good.

    2. Cut the stalk at the top of the pumpkin.

    3. With a heavy knife, slice the pumpkin width wise through the middle.

    4. Scoop out all of the pumpkin goo and seeds from the inside. Make sure to scrape the sides and get it super clean.

    5. Place the pumpkin halves on a baking sheet, cover very tightly with foil and bake at 350 F for 75 minutes.

    6. Remove the pumpkins from the oven and let them sit for 30 minutes.

    7. Remove the foil, cool completely and scoop the pumpkin from the skin.

    8. Smash or puree the pumpkin using a potato smasher, food processor, hand blender or blender.

    9. Place the pumpkin in an airtight container in the fridge or freeze for later use.

    Now Get Crackin'!

    Chef Egg

    Sri Racha and Maple Toasted Pumpkin Seeds

    Sri Racha and Maple Toasted Pumpkin Seeds

  • 1 C Pumpkin Seeds, cleaned and dried
  • 1 tsp. Sri Racha Chili Sauce
  • 1 tbsp. Maple Syrup
  • 1/2 tsp. Salt
  • Pre heat the oven to 350 F. Place all ingredients into a bowl and mix to combine. Place the seeds on a baking sheet and bake for 20 minutes, stirring halfway. The pumpkin seeds should be slightly browned and crunchy.

    Sautéed Spinach with Cranberries and Walnuts

    Sautéed Spinach with Cranberries and Walnuts

  • 1 tbsp. Olive Oil
  • 1/3 C Walnuts, chopped
  • 1/3 C Dried Cranberries or Raisons
  • 8 oz. Spinach, washed and chopped
  • 1/3 C Apple Cider, Veggie Stock or Water
  • 1/4 tsp. Salt and Pepper, just a pinch of each
  • Place a large skillet over medium heat and add the oil to the pan. Place the walnuts and cranberries to pan and toss for one minute. Add the spinach and liquid o the pan and toss until the spinach has wilted. Season with salt and pepper and serve ASAP.

    Corn and Potato Chowder

    Corn and Potato Chowder

  • 4 tbsp. Butter
  • 1 Onion, small dice
  • 2 Celery Stalks, small dice
  • 2 Carrot, small dice
  • 3 C Corn, fresh is best, frozen is good, canned is OK
  • 1/3 C Flour
  • 1 qt. Chicken or Vegetable Stock
  • 2 C Potato, small dice
  • 1 pint. Half and Half
  • 1 tsp. Salt and Pepper
  • 1/4 tsp. Red Chili Flakes or 1 tsp. Hot Sauce
  • 1 Lemon Juice
  • 1/2 C Green Onion
  • Place a large pot over medium heat. Add the butter to the pot, let the butter melt, then add the onion, celery, carrot and corn. Cook for 15 minutes, stirring often. Sprinkle the flour over the vegetables and stir for 5 minutes. Slowly whisk in the stock until the mixture is smooth. Add the potatoes and the half and half to the pot and simmer on low heat for 30 minutes or until the potatoes are tender. Skim off any foam that floats to the top. Season the soup with the salt, pepper, chili flakes and lemon juice then let simmer for 5 minutes before service. Garnish with sliced green onions.

    If you want to mix it up, you can add chopped chicken, shrimp, crab, fish, bacon and any kind of fresh, canned or frozen vegetables to this soup.

    Now Get Crackin'! Chef Egg

    Cilantro Lime Rice (Chipotle Rice Hack)

    Cilantro Lime Rice (Chipotle Rice Hack)

  • 1 C Long Grain Rice
  • 2 C Water
  • 1 tsp. Salt
  • 2 Limes, juiced
  • 1/3 C Cilantro, chopped
  • Place the rice into a bowl, cover with water, and stir the rice with hands to rinse well. Pour the water out of the bowl and repeat the process until the water runs clear. Place the rice into small pot with the water, bring to a boil, drop the heat to low and simmer covered, for 20 minutes. Pour the rice into a bowl and season with the salt, lime juice and cilantro. Toss the rice with a rubber spatula or fork to mix in the cilantro. You can serve this rice hot with burrito bowls or as a side for meats and vegetables. You can also cool this rice down and add to salads and stuffings.

    Tabbouleh Salad

    Tabbouleh Salad

  • 2 C Bulgar Wheat, cooked and cooled
  • 1 Tomato, diced
  • 1/3 C Fresh Parsley, chopped
  • 2 tbsp. Fresh Mint, chopped
  • 2 Lemons, juiced
  • 2 tbsp. Olive Oil, optional
  • Salt and Pepper to taste
  • Place all ingredients into a bowl and toss to combine.

    Tomato Bruscetta

    Tomato Bruscetta

  • 3 C Tomato, diced
  • 2 Garlic Clove, minced
  • 1/4 C Red Onion, small dice
  • 1/3 C Fresh Basil, chopped
  • 3 tbsp. Olive Oil
  • 2 tbsp. Vinegar, red wine or balsamic
  • TT Salt and Pepper
  • 1/4 C Parmesan Cheese, grated
  • 1 loaf Crusty Bread, sliced thin
  • 2 tbsp. Olive Oil
  • 1 tsp. Salt and Pepper
  • Place all ingredients into a bowl and toss to combine and then season with salt and pepper. Place in the fridge until service. Pre heat the oven to 400 F. Place the bread on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake for 10 minutes or until golden brown. Top the bread with the tomato mixture and garnish with parmesan cheese.

    Optional Add Ins - Black, Great Northern, Garbanzo or Pinto Beans, Olives, Capers, Roasted Peppers, Artichoke Hearts or Pepperoncini,

    Tzadziki Yogurt Sauce

    Tzadziki Yogurt Sauce

  • 1 C Greek Yogurt
  • 1 tbsp. Garlic, minced
  • 1/4 C Cucumber, chopped
  • 1/4 C Red or Green Onion, chopped
  • 1 Lemon, Juiced
  • 2 tbsp. Fresh Dill or Celery Greens (Optional)
  • Salt and Pepper to Taste
  • Place all ingredients into a bowl and mix to combine. Keep in the fridge until service. You can serve this as a dip for raw and grilled vegetables, chips or over sandwiches, sliced pita, chicken, lamb, geek or seafood.

    Oven Roasted Tomatoes

    Oven Roasted Tomatoes

  • 4 Tomatoes, sliced
  • 2 tbsp. Olive Oil
  • Salt, Pepper, Dried Italian Herbs
  • Pre heat the oven to 350 F and place parchment paper on a baking sheet. Lay out the tomatoes in a single layer, drizzle with olive oil and season with salt, pepper and herbs. Bake for 30 - 40 minutes or until the tomatoes begin to shrivel up.

    You can puree the tomatoes to create a flavorful sauce for pasta or spread on appetizers and pizza. You can also freeze for later use.

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