Herbed Pita Chips Recipe

Herbed Pita Chips Recipe


Whole wheat pita chips: 5
• Olive oil: 1/4
• Minced garlic: 2 cloves
• Mediterranean seasoning : 1/2 tablespoon
• Italian seasoning : 1/2 tablespoon cur

Cooking steps:
  1. Depending on how large you want your chip cut into wedges. Lay the rough side on a cookie sheet.
    2. Heat oil garlic and all the seasonings in a sauce pan. Brush the pita wedges with the seasoned oil.
    3. Broil on low make sure you watch them
Roasted Butternut Squash

Roasted Butternut Squash

  • 1 butternut squash neck, reserve body
  • 1 vanilla bean
  • 2 T. brown sugar
  • ½ cup apple cider

1. Remove neck of butternut squash, reserve body. Cut squash neck into 8 slices, lengthwise. Place slices on half sheet tray.
2. Scrape vanilla bean over slices; sprinkle with brown sugar; add cider.
3. Roast in 350oF oven until tender. Remove; cool.
4. Slice in 11/4-inch x 31/4-inch rectangle. Score out center leaving 1/4-inch border; reserve for service.


8 servings

Published with permission from The American Culinary Federation – Credit: J. Kevin Walker, CMC, director of food, service and clubhouse operations, Grandfather Golf & Country Club, Linville, North Carolina
Sizzle, Winter 2014

Swiss Chard Frittata

Swiss Chard Frittata


5 large eggs
5 large egg whites
2 tablespoons light whipping cream
½ teaspoon salt
¼ teaspoon ground black pepper
2 garlic cloves, minced
½ cup diced onion
½ cup diced red bell pepper
2 ounces Canadian bacon, diced
1 large bunch Swiss chard, stemmed and torn into pieces
¼ teaspoon ground nutmeg
½ cup (2 ounces) Swiss cheese, grated


1. Preheat oven to 350°F.

2. Place egg whites, eggs, cream, salt and pepper in large bowl; stir well with whisk.

3. Heat 10-inch nonstick skillet coated with cooking spray over medium-heat. Add garlic, onion, bell pepper and Canadian bacon; saute 2 minutes. Add Swiss chard and nutmeg; saute 3 minutes or until tender. Pour egg mixture into pan, sprinkle cheese on top; transfer pan to oven. Bake 20 minutes or until eggs are set.

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

Sauteed Mushrooms and Onion Salsa

Sauteed Mushrooms and Onion Salsa

  • 2 T. olive oil
  • I T. butter
  • 3 small white onions, diced
  • 3 garlic cloves, diced
  • ½ lb. white button mushrooms
  • ½ lb. wild mushroom mix (chanterelles, cremini, oysters, shiitake, etc.)
  • 10 Roma tomatoes, diced
  • 1 jalapeño pepper
  • 1 t. ground cumin
  • ¼ t. salt
  • ¼ t. ground pepper
  • 3 T. chopped cilantro
  • 3 T. lemon juice

Heat pan with olive oil and butter. Add onion and garlic; over medium heat, saute until golden. Add mushrooms; sweat until start to release moisture. When mushrooms start to brown, add tomatoes, jalapeño and cumin; season with salt and pepper. Cook until mixture is heated through. Remove from heat. Add cilantro and lemon juice; stir. Serve warm.

Published with permission from American Culinary Federation – Credit: Jorge de la Torre, Dean of Culinary Education, Johnson & Wales University, Denver
The National Culinary Review, June 2015

© Copyright Lisa Abbi Enterprises ® 2018 | Celebrity Sweat All Rights Reserved