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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.

    One Pot Beef Stroganoff

    One Pot Beef Stroganoff

  • 1 tbsp. Oil or Butter
  • 1 lb. Ground Beef, Turkey, Chicken, Beans or Mixed Vegetables
  • 1 tsp. Salt and Pepper
  • 1 Onion, Sliced
  • 2 C Mushrooms, Sliced
  • 2 tbsp. Flour
  • 3 C Beef Broth, non salted
  • 8 oz. Egg Noodles
  • 1/2 C Sour Cream, low fat
  • 1 tbsp. Worcestershire Sauce
  • 1/4 tsp. Nutmeg
  • 1 tbsp. Fresh Tarragon, chopped - Optional but totally worth it!
  • Heat the oil in a large pot over medium heat. Place the beef in the pan and cook unitl brown. Season with half of the salt and pepper. Add the onions and mushrooms, then sauté for 10 minutes, stirring often. Mix in the flour and cook for 5 minutes, stirring often. Add the beef broth, bring to a simmer then stir in the pasta. Cover the pot and simmer on low heat for 5-7 minutes. When the pasta is still firm but almost cooked through, add the sour cream, worcestershire sauce and nutmeg, then cook for five minutes over low heat. Simmer on low heat until the sauce has thickened then season with fresh tarragon and the rest of the salt and pepper to taste.

    Homemade Caesar Dressing

    Homemade Caesar Dressing

    Created by Chef Caesar Cardini in Tijuana Mexico

  • 1/4 C Olive Oil
  • 3/4 C Mayo
  • 1 tsp. Dijon Mustard
  • 1/3 C Parmesan Cheese, grated
  • 4 Anchovies, minced or 1 tsp. Anchovy Paste
  • 1 Lemon, juiced
  • 6 Garlic Cloves, minced
  • 1.5 tsp. Worcestershire Sauce
  • Place all ingredients into a bowl and mix to combine. Season with a pinch of salt and lots of fresh cracked pepper to taste. Place in a sealed container in the fridge to store.

    Chef Egg's October 2014 Events

    Featured Events

    Chef Egg's Live Cooking Eggserience: Jamaican Cuisine and Music

    Live taping with special guest performance by Scotty P of Jah Works and DJ Capt. Stew

    Menu: Fresh Ginger Beer, Escoviche Fish, Fried Plantains, Jamaican Vegetable Curry with Rice

    Wednesday October 15th 2014, 7-10p @Christopher Shafer Clothier, Cost $15

    Tickets and Info at

    Free Events at Whole Foods Market Rockville

    Half Pints Club - Pumpkin Pancakes and Pumpkin Butter, 4:00p-5:00p

  • Tuesday October 14th, 2014
  • Half Pints Club - Halloween Snacks and Pumpkin Carving, 4:00p-5:00p

    Cooking with Teens – Beef Stroganoff and Caesar Salad, 6:30p - 8:00p

  • Tuesday October 21st, 2014
  • Southwest Chicken Thighs

    Southwest Chicken Thighs

  • 2 lbs. Chicken Thighs, boneless, skinless
  • 1 tbsp. Salt
  • 1 tsp. Pepper
  • 1.5 tbsp. Chili Powder
  • 3 tbsp. Garlic, minced
  • 2 tbsp. Olive Oil
  • 2 Limes
  • 1/3 C Cilantro, chopped
  • Place all of the ingredients into a bowl, toss to cover completely and let marinate for 1 hour. Pre heat the broiler to high and place the chicken on a foil lined baking sheet. Broil the chicken on one side until well browned, about 10 minutes. Flip the chicken and repeat. Carefully remove the chicken from the oven and drain off any liquid that remains on the baking sheet. Turn the chicken over and brown for 5 minutes, turn and repeat. The chicken is done when the internal temperature reaches 165 F or until no longer pink inside. Garnish the chicken with fresh lime juice and fresh chopped cilantro to serve.

    You can use this marinade with any cuts of chicken, beef, pork, lamb, goat, seafood or vegetables. If the chicken is on the bone, cook at low temperatures on the grill or in the oven, for longer periods of time (medium heat for at least an hour), to ensure it cooks all the way though.

    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

    Baked Apricot Chicken

    Baked Apricot Chicken

  • 3 lbs. Chicken Legs, Thighs and Wings
  • 1 tbsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Red Chili Flakes
  • 4 oz. Apricot Jam, Jelly or Preserves
  • Pre heat the oven to 450 F. Place the chicken on a greased baking sheet skin side up. Season the chicken on both sides with the salt, pepper and chili flakes. Bake the chicken for 20-25 minutes, turn the chicken over and repeat, chicken should be cooked through and golden brown. Carefully drain off 1/4 cup of the chicken juices into a bowl and mix with the jam to thin out. Turn the chicken back over and baste with the jam mixture. Return the chicken back into the oven for 10 minutes to caramelize the skin, then remove, cover and let cool for 5 minutes before eating.

    Feel free to use any flavor of jam, jelly, preserves and chutneys for this dish. Serve with potatoes, yams, rice, beans, pasta and veggies for a well rounded meal.

    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,

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