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Fancy Berry Cakes

UTENSILS: Large Skillet, 10” Saute Pan

INGREDIENTS:

4 Cups Mixed
Berries (strawberries, blueberries, blackberries, & raspberries – fresh or
frozen), 2 TBSP Sugar, 2 TBSP Brown Sugar, 2 TBSP Confectioner’s Sugar, 1 Lemon,
2 TBSP Corn Starch, 1 TBSP Hot Water, 2 TBSP Butter (optional), Whipped Cream, Crepe
(Fancy Pancake J): 1 cup
Flour, 1 cup Buttermilk, 1 Egg, 1 TBSP sugar, 1 tsp baking,  soda, Salt to taste ½ tsp or so

Berry Filling: Toss the berries with all sugars and the juice of the lemon. Heat the
pan on medium heat, with the butter. Add the berries to the pan and toss
quickly to combine with the butter. Add two TBSP of water to the pan. Cover,
whistle open, and cook on medium heat. Meanwhile, mix the hot water and corn
starch to form a slurry. When the whistle sounds on the berries, uncover and
add the cornstarch slurry. Stir to combine and continue to cook on medium  low and stirring, until the mixture thickens.
Remove from heat and set aside.

Pancakes: Mix all ingredients; allow to stand for a few
minutes to rise (cook the berries while
this is going on). When air bubbles start to form, the batter is ready.
Heat the 10” Saute on medium heat. Once
heated, spray with non-stick spray and add approx ¼ cup of batter to the pan (your preference for size). Quickly lift
the pan and rotate to spread the mixture thinly over the surface of the pan.
Place back on the burner and allow to cook until air bubbles form all across
the top of the pancake then flip. Cook time is approx 1-2 minutes per side.
Note: After the first few, you may need to reduce the temperature a bit to
between medium and medium low.

Assembly: Add 2 TBSP of berry mixture along the right side
of the pancake. Roll up and place on a plate. Drizzle with the berry mixture
and top with whipped cream.

BBQ Chicken Pizza with
Black Bean & Salsa Chopped Salad

UTENSILS: 10” Saute Pan, Small
Skillet, Electric Skillet, Large Mixing Bowl, Master Kut, Pizza Slicer, Garlic
Slicer

INGREDIENTS:

Pizza: ¼ Cup Thinly Slice Red Onion, 3 Garlic Cloves, thinly
Sliced, 2 Chicken Cutlets, cooked and sliced into thin strips, 3 slices Turkey
Bacon, crispy cooked & chopped, 1 Cup 2 % Colby Jack Cheese (shredded), ½
Cup Cooked Mushrooms (optional), Your favorite BBQ Sauce, 1-2 TBSP Fresh
Chopped Cilantro, 1 Package Pizza Dough, Non-Stick cooking Spray, Darn Good
Seasoning  Salad: ,4 Cups of Mixed
Greens, chopped (any kind), 3 TBSP Chopped Fresh Cilantro, ½ Cup Black Beans, 2
TBSP Chopped Scallions, ½ Cup 2 % Colby Jack Cheese (shredded), ½ Cup Crumbled
Blue Corn Tortilla Chips, 1 Cup Salsa (Your
favorite Kind), ½ Cup Low Fat Sour Cream

Directions:

Heat the Saute
Pan on Medium heat. When it’s heated, add the bacon, and cook until crisp. When
it’s done, remove from the pan to a plate with paper towels to cool and crisp.

Meanwhile,
heat the skillet on medium heat. Season both sides of the chicken and when the
skillet is pre-heated, add the chicken to the pan. Cook until the whistle
sounds. Uncover, flip, and recover, whistle closed. Reduce the heat to low and
allow to cook for 5-7 minutes longer. When the chicken is done, cut into thin
slices.

While the
chicken is finishing, and after the bacon is done, add the garlic and onion to
the saute pan with the bacon drippings (add the
mushrooms at this time too if you are using them). Cook on medium heat until soft and tender.
Remove from the pan.

Chop the bacon
and add to a small prep bowl. Spray the skillet with non stick spray and spread
the pizza dough on the bottom of the pan, leaving about ½ inch lip for easy
removal. Tip: Spray your hands with non stick spray
for easy spreading of the dough.

Coat the dough
with sauce to your taste. Arrange the onion and garlic (and mushroom) mixture
evenly over the pizza. Place the chicken strips on the pizza. Sprinkle with
bacon, then cheese, and then the cilantro. Cover and cook on medium heat for
10-12 minutes. Check the dough for your desired doneness. Allow to cook for 1
minute intervals until the crust is to your liking.

While the
pizza is cooking assemble your salad. In a small mixing bowl, add the lettuce,
cilantro, black beans, scallions, and cheese. Toss to combine. In a small bowl,
mix together the salsa and sour cream. Add to the salad and toss to coat well.
Sprinkle each serving with crushed blue corn tortilla chips for some crunch!

Ginger Shrimp Stir Fry with
Coconut Curry Scented Rice

UTENSILS:
Small mixing bowl, Medium Mixing Bowl, Large Skillet, 3 qt Sauce Pan

INGREDIENTS: 3 TBSP cornstarch, 1 ¾ Cups Chicken Both, 1 TBSP Soy Sauce, ½ tsp
Sesame Oil (optional, for flavor only), 1 lb Medium Shrimp (thawed), 1 Cup
Sugar Snap Peas, 1 Cup Water Chestnuts, 1 Cup Thinly Slice Carrots, 1 Cup
Sliced Mushrooms

(or 4 cups of your
favorite Stir Fry Veggies), ½ Cup Sliced Scallions, ½ tsp Ground Ginger,

2 Garlic Cloves (minced), Rice:
2 Cups Basmati Rice, 2 TBSP Slivered Almonds, 4 Cups College Inn
Thai Coconut Curry Chicken Broth, 2-3 Turns of a Pepper Grinder, 2-3 Turns of a
Garlic Grinder

Start the rice first. Add the rice and almonds to the 3 qt saucepan;
saute on medium heat until aromatic (about 5-7 minutes). Add the flavored
chicken broth and fresh cracked pepper and garlic. Stir to combine well. Cover,
whistle open, and cook on medium heat. When the whistle sounds, close and turn
the burner off (if fast cooking rice). Allow to stand covered until your meal is
complete.

Note: If using long cooking rice,
when the whistle sounds, turn the whistle to “V” for vent and the burner to
low. Allow to cook for 15-20 minutes on low until cooked through.

Combine the cornstarch,
soy sauce, and sesame oil in a small bowl until the mixture is smooth. Set
aside.

Toss the shrimp with
freshly cracked pepper, salt, and garlic. Heat the skillet on medium heat until
water will bead on the surface when sprinkled in. When it’s ready, add the
shrimp, evenly distributing them around the pan. Cover, whistle open. When the
whistle sounds, uncover and toss until they are all cooked through. Remove from
the pan.

Toss the water chestnuts,
sugar snap peas, sliced carrots, and scallions together with the ginger and
garlic in a medium bowl. Add to the large skillet used for the shrimp, cover,
and cook on medium heat, whistle open. When the whistle sounds, uncover and add
the chicken stock mixture to the pan. Cook and stir on medium heat until the
mixture begins to boil and thicken. When it is hot and bubbly, add back the
shrimp to the pan. Turn the burner off and allow the mixture to stand for 3-5
minutes before plating.

Serve ¼ of the stir fry
over 1 cup of rice for a complete meal.

Orange Balsamic Glazed Chicken with Tomato Basil Linguine with
Asparagus Tips

UTENSILS:
1 ½ quart saucepan, 10” Saute Pan, Large Skillet, 6 quart Roaster or Pasta
Cooker, Citrus Squeezer

INGREDIENTS: 4 Boneless, Skinless Chicken Breasts, Freshly Ground Black Pepper, Sea
Salt, and Garlic, 2 ½ TBSP Cornstarch, 1 Cup Chicken Stock, 1 ½ TBSP Balsamic
Vinegar,

½ TBSP Brown Sugar, 1
Large Orange Linguine: 1 Box Linguine Noodles, 1 Cup Chopped Sweet Basil, 1
Cup Chopped Spinach, 1 Cup Cherry Tomatoes (halved), 2 Cups Fresh Asparagus
Tips, Olive Oil, 1 lemon, Ground Black Pepper, Sea Salt, & Garlic, Freshly
Grated Parmesan Cheese