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Greek Garbonzo Bean Salad

Greek Garbonzo Bean Salad

  • 1 can Garbonzo Beans, drained and rinsed
  • 1/2 C Tomato, diced
  • 1/3 C Red Onion, diced
  • 1/2 C Cucumber, diced
  • 1/2 C Bell Peppers, diced
  • 1/2 C Feta Cheese, crumbled
  • 1 tsp. Dried Oregano
  • 2 tbsp. Olive Oil
  • 1 Lemon, juiced or 2 tbsp. Red Wine Vinegar
  • Salt and Pepper to taste
  • Optional Add Ins - Black Beans, Northern Beans, Pinto Beans, Kidney Beans, Roasted Red Peppers, Artichoke Hearts, Capers, Pepperoncini, Olives, broccoli, Cauliflower, Peas, Edamame, Fresh Parsley and Basil

    Place all of the ingredients into a bowl and toss to combine. Place in th fridge for at least 2 hours before serving.

    Grilled Corn with Cojita Cheese

    Grilled Corn with Cojita Cheese

  • 8 ears Corn, shucked
  • 2 tbsp. Butter
  • 1-2 tsp. Salt
  • 1/2 tsp. Pepper
  • 1/4 tsp. Cayenne Pepper (optional)
  • 4 oz. Mexican Cojita Cheese or Parmesan, grated or crumbled
  • 2 Limes, juiced
  • 1/4 C Fresh Cilantro, chopped
  • Pre heat a cleaned and oiled grill over medium/high heat. Place the corn over the grill and cook for 5 minutes. As the corn starts to char, rotate the corn, cooking on all sides, about 20 minutes total. While that cooks, melt the butter, salt, pepper and cayenne together. When the corn is done, remove it from the grill and place on a patter. Baste the corn with the butter mixture, top with crumbled or grated fresh Mexican cojita cheese, squeeze the lime juice over the corn and garnish with fresh chopped cilantro.

    Now Get Crackin' Chef Egg!

    Chef Egg’s July 2014 Events

    Featured Events

    Chef Egg Live: Al Fresco Mexicano

    Menu: Watermelon Aquafresca, Chilled Avocado and Buttermilk Soup with Grilled Corn Salsa, Homemade Taco Seasoning, Baja Shrimp Tacos, Mango and Chili Pepper Sorbet

    Thursday July 17th @ Blue Moon Cafe, Baltimore MD, Tickets ($10) and Info at www.chefegg23.eventbrite.com

    Free Cooking Classes at Whole Foods Market

    Chef Egg- Hands On Cooking with Teens

    Menu: Greek Pita Souvlaki with Tzadizki and Tabouleh Salad

  • Tuesday July 8th, 6:30p @ Whole Foods Market Rockville
  • Chef Egg's Half Pints Club - Summer Fiesta

    Menu: Fruit Salsa with Dessert Tortillas, Mexi Chicken Rollups,, Mango Aqua Fresca

  • Tuesday July 8th, 4:00p @ Whole Foods Market Rockville
  • Chef Egg's Half Pints Club - Camping Cuisine

    Menu: S'mores, Ants on a Log, Campfire Popcorn

  • Tuesday July 15th, 6:30p @ Whole Foods Market Rockville
  • Summer Seafood

    Menu: Gazpacho with Crab Salad, Sautéed Calamari with Isreali Cous Cous , Chorizo and Shellfish Steamer

  • Monday July 21st, 6:00p @ Whole Foods Market Harbor East
  • Grilled Garlic and Lemon Whole Chicken

    Grilled Garlic and Lemon Whole Chicken

  • 3-4 lbs. Whole Chicken, cut in half or cut chicken pieces
  • 2 tbsp. Kosher Salt
  • 1 tbsp. Pepper
  • 1/4 C Garlic, minced
  • 3 Lemons, juiced and zested, save 1 for garnish
  • 2 tbsp. Oil
  • Place the chicken and seasonings into a plastic bag and marinate for 4 hours. Pre heat the grill to medium heat, scrape the grill grate well, rinse with a wet rag and then oil lightly. Place the chicken on the grill and, drop the heat to medium low and cook covered for 20 minutes. Flip the chicken and cook for 20 more minutes. Check the temperature of the chicken using a meat thermometer. Continue to cook and flip the chicken every 10 minutes until the internal temperature reaches 165 F, about 60-70 minutes. Remove the chicken from the grill and cover with foil for 10 minutes before cutting. Squeeze half of the lemon over the chicken before serving.

    Arroz con Pollo (Chicken with Rice)

    Arroz con Pollo (Mexican Chicken with Rice)
    Serves 2-3

  • 2 tbsp. Olive Oil
  • 1.5 lbs. Chicken Breast, cut into chunks
  • 1 tbsp. Salt
  • 1/2 tsp. Pepper
  • 1 tbsp. Cumin
  • 1 tsp. Chili Pepper
  • ½ Onion, diced
  • 1/2 Bell Pepper, diced
  • 1/2 Carrot, Diced
  • 1 C Long Grain Rice
  • 5 oz. Tomatoes and Jalapenos, canned
  • 1 can Black Beans, rinsed, unsalted
  • ½ can Peas
  • 2 C Chicken Stock, unsalted
  • ½ tsp. Saffron (Optional)
  • 1/3 C Cilantro, chopped
  • 2 Limes
  • Heat the oil in a large pan or pot over medium heat. Season the chicken with the spices, place in the pan and sauté for 5 minutes. Add the onion, bell pepper and carrots until soft. Add the rice to the pan and cook for 5 minutes, stirring constantly. Add the tomatoes, beans, peas, stock and saffron, bring to a boil then cover, drop the heat to low and simmer for 20 minutes or until the rice is fully cooked. Serve with warmed tortillas and garnish with the fresh cilantro and a squeeze of lime juice.

    Banana Oatmeal Breakfast Bars

    Eating a healthy breakfast is very important. It gets your metabolism started, gives you energy long term energy and helps you to make smart choices though out the day. This recipe for banana oatmeal bars is an easy way to get your fruits and whole grains while on the go. This is also a fantastic recipe for young children that are picky eaters.

    Banana Oatmeal Breakfast Bars

  • 2 Banana
  • 1 C Oatmeal
  • 1 tbsp. Brown Sugar (Optional)
  • 1/4 C Walnuts, chopped (Optional)
  • Place all of the ingredient into a bowl and smash together to combine. Spoon 1-2 tbsp. portions onto a foil lined baking sheet and bake at 375 F for 15-20 minutes. Allow the bars to cool completely and remove from the baking sheet. These will last 1-2 days before they spoil.

    Breakfast Guacamole

    This recipe for breakfast guacamole is a great way to spice up your morning. I first had this while working in the morning shift in a kitchen. Thought breakfast is not my favorite meal, I can eat taco related food anytime of the day, so this was right up my ally. I like to prep a bunch for the week, wrap it up in a tortilla and take it on the road.

    Now Get Crackin'! Chef Egg

    Breakfast Guacamole

  • 2 Avocados
  • 2-3 Hard Boiled Eggs
  • 1/2 C Tomato, chopped
  • 1/3 C Onion, chopped
  • 1/3 C Cilantro, chopped
  • 1 tsp. Hot Sauce
  • 1-2 Limes, juiced
  • Salt and Pepper
  • * You can also use 1 cup of jarred salsa, but results may vary.

    Place all of the ingredients into a bowl and smash to combine. Serve warm or cold with tortillas.

    Pasta Carbonara with Summer Vegetables

    Pasta carbonara is a fantastic pasta dish perfect for the hot summer months. This Roman recipe is created by tossing hot pasta with a mixture of egg yolk, bacon and parmesan cheese. Tossing the hot pasta with the egg and cheese mixture makes a smooth and creamy sauce that is easy to prepare and tastes incredible. During the summer months I like to add fresh vegetable that become available like asparagus, greens, bells peppers, zucchini, squash and corn. You can also add any canned or frozen vegetables that you like. To boost the bright summer flavors, don't forget to add the lemon juice and fresh herbs.

    Summer Vegetable Pasta Carbonara

  • 2 tbsp. Olive Oil
  • 1 C Zucchini, diced
  • ½ C Bell Peppers, diced
  • 1 C Eggplant, diced
  • ½ C Red Onion, diced
  • 4 oz. Bacon, sliced thin
  • 8 oz. Pasta
  • 3 Egg Yolks
  • ½ C Parmesan Cheese
  • ½ tsp. Black Pepper
  • 1 Lemon, Juice
  • 1/4 C Fresh Herbs, chopped
  • Place a large skillet over medium heat and add the oil to the pan. When it smokes add the vegetables and sauté for 5 minutes then set aside. Add the bacon to the pan, brown the bacon, remove it from the pan then set aside. Bring a large pot of salted water to a boil and cook the pasta to al dente. Place the egg yolk, cheese, pepper and lemon juice in a large bowl and slowly whisk in 2 tablespoons of the boiling pasta water. When the pasta is done, drain well and toss with the egg mixture, vegetables and bacon then serve immediately. Garnish with fresh chopped parsley or basil.

    If the cheese does not melt all of the way, you can simmer the pasta in 1/2 C of the pasta water over low heat until the cheese melts.

    3 Ways to Steam Foods at Home

    3 Ways to Steam Foods at Home

    Steaming food is a healthy, quick and inexpensive way to cook foods. The hot steam can cook soft and semi soft vegetable like kale, spinach, asparagus, green beans and broccoli cauliflower in minutes. Hard vegetable and foods like carrots, potatoes, beats and corn on the cob don't take much longer and will hold most of there nutrients during the cooking process. You can also steam proteins like shrimp, salmon shellfish, Chinese dumplings and chicken with great flavorful results. Feel free to add different flavors to your steaming liquid like aromatics (herbs, onions, garlic, carrots and celery), lemon and lime, wine and beer.

    Most importantly, be careful of the steam when removing the lid to your steam pot. The hot steam will burn you and those around you very easily, and it will hurt badly. To ensure that you are safe while steaming, keep your range fan on high and open the lid to your steamer away from your face with a dry kitchen towel or oven mitt.

  • 1. Steamer baskets are metal contraptions that fit into most pots and allow hot steam through its small holes to cook your food. You add a little water to the bottom and BOOM!, you have an easy and healthy way to cook your food. They are inexpensive and can be found easily online or at a Walmart, Target, Hardware store or your local grocery store.
  • 2. If you do not have a steamer basket, you can use a metal colander that fits into a large pot. Top the pot tightly, pour in an inch of water and you are in business.
  • 3. If all else fails, you can make your own steamer at home by rolling 3-5 pieces of foil into balls and placing in the bottom of your pot. Next, place a plate that is about an inch or two smaller than your pot over the 3 balls of foil, fill your pot with an inch of water, place foods on top of the plate and you have a steamer!
  • Chicken Margherita (with Tomato, Basil and Mozzarella)

    Chicken Scallopini Margherita (with Tomato, Basil and Mozzarella)

  • 4 Chicken Breast
  • 1 tbsp. Salt and Pepper
  • 1 tbsp. Dried Italian Herbs
  • 2 tbsp. Olive Oil
  • 2-3 Tomatoes, sliced
  • 1/4 C Fresh Basil, sliced thin
  • 1 C Mozzarella
  • 1/4 C Parmesan Cheese
  • Pre heat your oven to 425 F then line a baking sheet with foil or parchment paper. Butterfly the chicken breast by slicing it through the middle to reduce the thickness by half. Cover the breast pieces with plastic wrap and pound flat so they are an even thickness. Season the chicken on all sides with the salt, pepper and herbs. Pre heat a large skillet over medium heat, add half of the oil to the pan, when it smokes place 4 pieces of chicken in the pan. Cook the chicken for 3 minutes turn and repeat. Remove the chicken from the pan and place onto the baking sheet Add more oil to the pan and repeat with the rest of the chicken.

    Place the sliced tomato evenly over the chicken, top with basil and cheeses then bake for 15 minutes or until the cheese is golden brown. Garnish the chicken with lemon and more basil.

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