Grilled Corn Salsa

Grilled Corn Salsa

  • 3 ears Corn, shucked
  • ¼ Green Onion, diced
  • 1 Tomato, diced
  • ½ Bell Pepper, Diced
  • 1 Lime, juiced
  • ¼ C Fresh Cilantro, chopped
  • Place your grill on medium heat. Grill the corn on all sides until lightly charred and then cool completly. Carefully slice the corn from the cobs with a small knife, then place all of the ingredients into a bowl and toss. Add salt and pepper to taste.

    Summer Harvest Ratatouille

    Ratatouille

  • 2 tbsp. Olive Oil
  • 1/2 Onion, diced
  • 3 C Zucchini and Squash, diced
  • 2 C Eggplant, diced
  • 1 C Bell Peppers, diced
  • 1 tbsp. Garlic, minced
  • 2 C Tomato, diced
  • 1 tsp. Salt and Pepper
  • 1/4 C of Fresh Herbs (Basil or Parsley) or 1 tsp. of Dried Herbs (Herbs d'Province)
  • Parmesan Cheese (Optional)
  • Place a large skillet over medium heat. Add the oil to the pan, when it smokes, add the onions and toss for 3 minutes. Add the next 3 ingredients and drop the heat to med/low. Cook for 20 minutes, tossing every 5 minutes. Add the garlic and tomato and cook for an additional 20 minutes, tossing every 5 minutes. Season the dish well with salt, pepper and herbs and serve hot or warm with fish, chicken, rice or pasta.

    Watermelon Aqua Fresca

    Watermelon Aqua Fresca

  • 6 C Seedless Watermelon, chopped
  • 2 tsbp. - ¼ C Sugar
  • 2 C Ice
  • Place all of the ingredients into a blender and blend until smooth.

    Summer Cucumber Salad

    Summer Cucumber Salad

  • 2 C Cucumber, diced
  • 1/2 C Tomatoes, diced
  • ¼ C Onion, diced
  • 1 tbsp. Lemon Juice or Red Wine Vinegar
  • 1 pinch Salt and Pepper
  • 1 pinch Dried or Fresh Herbs
  • 1 tbsp. Olive Oil, optional
  • Extras: Bell Peppers, Olives, Artichoke Hearts, Feta Cheese, Roasted Red Peppers, Peas, Asparagus, and Zucchini.

    Place all ingredient sin to a bowl and toss to combine. Pop in the fridge for 2 hours to marinate before serving. This is a great side to serve with grilled meats, fish, tofu, beans, grains and crusty bread.

    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!

    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.

    How to Make Fried Rice

    How to Make Fried Rice

  • 2 tbsp. Oil
  • 1 tbsp. Garlic, minced
  • 2 Eggs, whisked
  • 1 C Onion, small dice
  • 2 C Fresh, Canned or Frozen Mixed Veggies
  • 2 C Chicken, cooked, cooled and chopped (Optional) or 1/3 C cooked Bacon, chopped
  • 4 C Rice, cooked and cooled - from 1 C uncooked rice
  • 1/4 C Soy Sauce, low salt version
  • Bring a very large skillet up to medium heat, add 1/3 of the oil to the pan and let it heat up for 30 seconds. Add the garlic and eggs then scramble until cooked through, about 30 seconds, then remove from pan. Add another third of the oil cook the onions over high heat for 2-3 minutes, add the rest of the veggies and cook until browned then remove. Add the rest of the oil to the pan and cook the chicken until browned. Add the rice, egg and veggies to the pans and toss over medium high heat with the soy sauce.

    Garnish with fresh chopped cilantro, green onions or bean sprouts. Feel free to sub the chicken with chopped steak, pork, shrimp, tofu or seitan. You can also add any kind of veggies you like to this dish and it will taste awesome!

    Now Get Crackin'! Chef Egg

    Baked Squash with Feta Cheese


    Yellow Squash Recipe With Cheese, Zucchini & Onion -- powered by ehow

    Baked Squash with Feta Cheese

  • 1 tbsp. Olive Oil
  • 2 Yellow Squash, diced
  • 2 Zucchini, diced
  • ½ Onion, diced
  • ½ tsp. Salt and Pepper
  • 1 tsp. Dried Herbs
  • 1/3 C Feta Cheese
  • Place a large skillet over medium heat and add the olive oil to the pan. When the oil starts to smoke add the squash, zucchini and onions to the pan. Add the herbs and toss the vegetables, cook for 2 minutes, toss again and repeat. Top the squash with the feta cheese and broil until golden brown. Remove the pan from the under the broiler, garnish with herbs and serve.

    Chestnut and Cashew Soup

    Chestnut and Cashew Soup

  • 2 tbsp. Olive Oil
  • ½ Onion, diced
  • 2 Celery Stalks, diced
  • 2 Carrot, diced
  • 1 Parsnip, diced
  • 12 oz. Roasted Chestnuts
  • 1/3 C Roasted, Unsalted Cashew
  • 1 qt. Vegetable Stock
  • 2 Bay Leaf
  • 1/2 tsp. Thyme
  • 1/2 Lemon, Juiced
  • ¼ C Dry Sherry (Optional)
  • Place a large pot over medium heat. Add the first 5 ingredients to the pot and cook until soft. Add the next 4 ingredients and let simmer, covered for 30 minutes. Remove the lid, remove the bay leaf and carefully blend the soup until smooth. Add a little water if the soup is too thick. Season the soup with salt, pepper,lemon juice, thyme and sherry then garnish with chives.

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