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Italian Chicken and Provolone Panini


How to Make a Panini in a Cast Iron Skillet -- powered by ehow

Enjoy this video recipe for Italian chicken and provolone panini. You can fill your sandwich with anything you like. Substitute chicken for turkey, ham and roast beef and choose the cheese of your choice. I also like to swap out the greens with spinach, kale or grilled vegetables. Make sure to press the sandwich so that you get a crispy crust and the flavors blend together.

Now Get Crackin'

Chef Egg

Chef Egg December 2013 Events

Featured Event

Gluten Free and Vegan Holiday at Blue Moon Café

Menu: Creamy Chestnut Soup, Mushroom and Pecan Pate, Quinoa and Pomegranate Salad, Roasted Cauliflower with Raisin and Capers

Tickets and info at https://chefegg22.eventbrite.com

  • Thursday December 12th, 2013 7:30-9:30p
  • Winter Holiday Entertaining Made Easy
    FREE

    Menu: Baked Brie with Cherries in Puff Pastry, Sweet and Savory Crostini's, Simple Holiday Fruit and, Cheese Flight, Spiced Apple Cider

  • Whole Foods Market Harbor East, Monday 2nd, 6:00p
  • Whole Foods Market Rockville, Tuesday December 3rd, 6:30p
  • Feast of the Italian 7 Fishes
    FREE

    Menu: Oysters with Shallots and Cream, Crab and Spinach Flatbread, Mussels and Clams with Wine and Roasted Tomato, Seared Scallops with Basil and Roasted Garlic Oil, Smoked Salmon Canapés, Linguini with Lemon, Olive and Anchovies

  • Whole Foods Market Harbor East, Monday December 16th, 6:00p
  • Whole Foods Market Rockville, Tuesday December 17th, 6:30p
  • Chef Egg November 2013 Events

    Chef Egg at Living Social F Street "The Whole Bird"

  • Saturday's November 2 and 9, 2013
  • Tickets and Info at https://www.livingsocial.com/events/cities/1-washington-d-c/862280-advanced-cooking-using-the-whole-bird?msdc_id=1-washington-d-c

    Master the art of using every part of the bird when you join Chef Egg of Cooking with Egg TV to learn how to break down a whole chicken. In this hands-on class, each participant gets a whole four-pound chicken to tackle and will learn the butchering skills needed to transform it into a complete four-course meal featuring classic coq au vin and roasted Jamaican jerk chicken.

    Holiday Pies and Tarts with Chef Egg

    Learn how to prepare fresh pies and tarts for the holiday season. Chef Egg will show you to prepare a pear, cranberry and 3-cheese tart, homemade pie dough and pumpkin pie with real pumpkins from scratch.

  • WFM INH Monday November 4th, 2013 6:00p
  • WFM RKV Wednesday November 6th, 2013 6:30p
  • Thanksgiving Prep 101

    Join Chef Egg as he teaches you how to prepare and serve the perfect Thanksgiving meal. From choosing, trussing, seasoning, cooking and carving, the Chef will show you how to prepare the perfect turkey for your whole family. You will also learn how to make the greatest pan gravy from the drippings.

  • WFM INH Monday November 18th, 2013 6:00p
  • WFM SSP Wednesday November 20th, 2013 6:30p
  • Cheesy Sweet Potato and Butternut Squash Gratin

    Cheesy Sweet Potato and Butternut Squash Gratin

  • 3 tbsp. Butter
  • 1 Onion, small dice
  • 1 Butternut Squash, medium dice
  • 2 C Sweet Potato, medium dice
  • 2 tsp. Thyme
  • 2 Garlic Cloves, chopped
  • ¼ tsp. Cinnamon
  • 1 tsp. Salt and Pepper
  • 1 C Chicken or Vegetable Stock
  • ½ C Cream or Half and Half
  • ¼ C Breadcrumbs
  • 1/2 C Parmesan, shredded
  • ¼ C Fresh Parsley, chopped
  • Pre heat oven to 400 F. Place the butter an oven safe pan and sauté with the next 7 ingredients for 10 minutes. Add the stock and cream and simmer for 5 minutes. Mix the breadcrumbs, cheese and parsley then sprinkle over the squash. Bake for 30 minutes or until golden brown.

    Homemade Cheese and Spinach Ravioli


    How to Make Homemade Cheese & Spinach Ravioli -- powered by ehow

    Homemade 4 Cheese and Spinach Ravioli

  • 1 C Ricotta Cheese
  • ½ C Mozzarella Cheese
  • ¼ C Parmigiano Reggioano
  • 1 C Spinach, Chopped, Cooked and Dried
  • 1 Egg
  • 1/4 tsp. Black Pepper
  • 1 tbsp. Basil
  • 20 Small Eggroll Wrappers
  • Mix the first 7 ingredients in a small bowl and set aside. To form the ravioli, place an eggroll wrapper on a flat surface and moisten the edges with a small amount of water. Place a tablespoon of the filling in the middle of the pasta, fold over and seal tight. Repeat with the rest of the filling. Keep the ravioli covered with plastic wrap during this process.

    To cook the ravioli, bring a large pot of salted water to a boil. Carefully place the ravioli into the water and cook for 3-4 minutes or until they float to the top.

    Chef Egg October 2013 Events

    Featured Classes

    Chef Egg's Live Cooking Eggsperience: Cooking with Fall Beers

    Blue Moon Café, Thursday October 24th, 7:15-9:15p

    Menu: Fully Stuffed Baked Potato and Beer Stew, Beer Braised Pork Carnitas, Battered Apples with Bourbon Syrup

    Tickets and info at www.chefegg21.eventbrite.com

    Classes at Living Social F Street – Info coming soon

    Free cooking classes at Whole Foods Market

    Il Contorano Italiano – Italian Sides

    Menu: Swiss Chard with Raison and Pinenuts, Parmesan Bread Pudding with Broccoli Rabe, Mushroom Ragout with Creamy Polenta

  • Whole Foods Market Harbor East, Monday October 7th, 6:00p
  • Fall Soups and Stews

    Menu: Root Vegetables Stew with Chickpea Pasta, Potato Fennel and Ricotta Soup, Smoked Turkey and Black Bean Pesole

  • Whole Foods Market Harbor East, Monday October 14th, 6:00p
  • Whole Foods Market Rockville, Tuesday October 15th, 6:30p
  • Warmed Over in October

    Menu: Squash and Sweet Potato Gratin, Curried Turkey and Pearled Cous Cous Salad, Apple and Arugula Salad with Spiced Greek Yogurt Dressing

  • Whole Foods Market Harbor East, Monday October 21st, 6:00p
  • Whole Foods Market Rockville, Monday October 28th, 6:30p
  • How to make Borscht (Beet Stew)

    For all of those who are fans of beets, this soup is for you. As a chef I understand the richness that beets bring to a dish but do not always appreciate the flavor. Lets just say they're growing on me. Even so, a few years ago the mere mention of Borscht used to give me the chills until I tried this simple and healthy recipe.

    The history of borscht dates back to Russian, Eastern and Central Europe. Beets are the main attraction giving this stew a ruby red color. It is also loaded with root veggies like potato, onion, turnips, parsnips and carrots. Tomato and beef broth are big flavor enhancers while a dollop of sour cream a a garnish makes this stew really creamy.

    How to make Quinoa Burgers

    Quinoa - pronounced (Keen Wa) - is a central and south american seed/grain that is loaded with tons of nutrients (calcium, phosphorus, and iron), all of the essential amino acids and protein (14 grams). It is very easy to cook and can be used in a variety of dishes all throughout the day.

    Give this recipe a whirl and feel free to mix in a variety of sautéed (and cooled) vegetables, grains like wheatberrys, rolled oats and bulgur, and your choice of seasonings and spices. You can also make a big batch and portion the burgers to freeze for later use.

    Quinoa Burgers

  • 1/3 C Olive, Pitted and Chopped
  • 15 oz. Canned Beans, Drained
  • 1 Lemon, Juiced
  • 2 Eggs
  • 1 tsp. Garlic, Minced
  • 2 tsp. Thyme or Dried Herbs
  • ½ C Parsley, Chopped
  • 2 C Quinoa, Cooked and Cooled
  • 1 C Italian Bread Crumbs
  • 1 tsp. Salt and Pepper
  • 2 tbsp. Olive Oil
  • Place the first 6 ingredients into a bowl and smash together with your hands until combined. Mix in the quinoa, bread crumbs, salt and pepper. Allow this to chill in the fridge for for 20 minutes to firm up. Scoop the mixture with an ice cream scoop, flatten with your hands and set aside. Place a skillet over medium heat, add the oil and when it smokes place the patties into the pan. Brown the patties on ones side, turn and repeat.

    Roasted Red Pepper Sauce

  • 1 C Roasted Red Peppers
  • 2 tsp. Balsamic Vinegar
  • 1 tsp. Garlic
  • ¼ C Olive Oil
  • Salt and Pepper

    Place all ingredients into a blender and blend until smooth. Serve the chilled sauce with the quinoa cakes.

    Szechuan Style Green Bean Recipe


    How to Make String Beans Szechuan Style -- powered by ehow

    Szechuan Style Green Beans

  • 1 lb. Green Bean, Trimmed
  • 1 tsp. Sesame Oil
  • 1 tbsp. Vegetable Oil
  • 1 tbsp. Ginger, Minced
  • 1 tbsp. Garlic, Minced
  • 1 tsp. Chili Paste
  • 2 tbsp. Soy Sauce
  • 1 tsp. Rice Wine Vinegar
  • 1 tsp. Sugar
  • ¼ C Green Onions, Chopped for Garnish
  • Heat a large wok or skillet over medium/high heat. Add the beans and 1/2 cup of water to the wok and simmer the beans until the water evaporates. Add the oils, garlic and ginger to the pan and sauté the for cook for 5 minutes, tossing every minute. Mix the chili paste, soy sauce, vinegar and sugar in a small bowl then pour over the beans and cook until glazed. Garnish with green onions until service.

    Chef Egg's September 2013 Events

    Featured Events

    Chef Egg's Live Cooking Eggsperience: Awesome Autumn

    Thursday September 19th, 7:15-9:15p @ Blue Moon Cafe

    Chef Egg will introduce you to the fantastic flavors of fall while teaching you how to be a success in the kitchen.

    Menu: Bacon and Apple Grilled Cheese, Root Veggie Stew with Sautéed Mushrooms, Salmon with Apple Cider Glaze, Homemade Funnel Cakes with Boozy Blackberries

    *Street parking is available, All ages are welcome, BYOB for 21+ Tickets at www.chefegg20.eventbrite.com

    Free Classes at Whole Foods Market

    Quinoa Crazy

    Menu: Quinoa, Pear and Dried Cherry Salad, Quinoa and Olive Cakes with Roasted Red Pepper Sauce, Fig and Vanilla Quinoa Pudding

  • Whole Foods Market Rockville, Tuesday September 10th, 6:30p
  • Whole Foods Market Silver Spring, Wednesday September 11th, 6:30p
  • Whole Foods Market Harbor East, Thursday September 12th, 6:00p
  • We Got the Beet!

    Menu: Roasted Beats with Golden Balsamic and Citrus Dressing, Raw Beet and Carrot Slaw, Russian Borscht, Beets with Cream and Lemon

  • Whole Foods Market Rockville, Tuesday September 17th, 6:30p
  • Whole Foods Market Silver Spring, Wednesday September 18th, 6:30p
  • Whole Foods Market Harbor East, Monday September 23rd, 6:00p
  • Autumn Welcome

    Menu: Melon Salad with Bourbon - Maple Vinaigrette, Curried Parsnip and Apple Soup, Spiced Chicken with Bulgur and Grapes

  • Whole Foods Market Silver Spring, Wednesday September 25th, 6:30p
  • Whole Foods Market Harbor East, Monday September 30th, 6:00p
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    Recent Comments

    Chef Egg December 2013 Events
    Danny Rehr said: I attended the 'Feast of the Italian 7 Fishes' demonstration in Baltimore. It was a great time! Ed... [More]

    Beginners Guide to Your First Holiday Dinner: Side Dishes
    Jordana said: Thanks Chef Egg! I had NO idea about what to do for the cranberry situation…and now I have hope! T... [More]

    Beginners Guide to Your First Holiday Dinner: Side Dishes
    Jordana's Mom said: Yummy Yummy Yummy!!!! I am a German making an American Thanksgiving dinner and your recipes are exac... [More]

    Chef Egg December 2013 Events
    Sharane Miller said: yum [More]

    Beginners Guide to Your First Holiday Dinner: Side Dishes
    Sharane Miller said: Can't wait! You make your mashers almost exactly like I do! [More]