Mixed Vegetable Salad with Pasta and Chicken

Mixed Vegetable Salad with Pasta and Chicken

  • Chicken Breast, Raw 6 oz.
  • Chicken Stock 8 oz.
  • Carrots, Washed and Cut 3 oz.
  • Cherry Tomatoes 4 ea.
  • Rotini Pasta, Raw 3 oz.
  • Broccoli, Washed and Cut 3 oz.
  • Green Beans, Washed and Cut 3 oz.
  • Black Olives 1 oz.
  • Italian Dressing, Bottled 3-4 oz.

1. Put chicken stock into a sauce pan. Bring stock to a boil on one eye, add chicken breast. When stock begins to boil, move the pot to a cooler electric eye and/or a different stovetop. Cook until done. Place on your tray to cool. Cut into thin slices. (Electric range tops hold a set temperature evenly.)
2. Cut carrots into even slices and cook in a steamer until al dente, about 5 min. or until done. Shock in cold water then place in a pile on your group’s tray. (Steamer cooks quickly and retains nutrients very well.)
3. Prep and blanch tomatoes in boiling water to remove skins; shock in cold water. slice in half. (Induction cooktop heats liquid and other items quickly in special pans.)
4. Cook rotini pasta in boiling salted water until al dente. Shock in cold water until cool and place on your tray. toss with a little olive or vegetable oil. (Have additional water heating on electric stove.)
5. Cook broccoli until tender crisp. Turn off trunnion kettle and skim out broccoli; shock in cold water, drain, and place on your tray. (Trunnion kettle heats liquid very quickly.)
6. Bring water to a boil in aluminum pans; simmer green beans until tender rips. Shock in cold water, drain, and place on tray. (Gas range allows for infinite heat settings.)
7. Mix all salad ingredients together. Add dressing and toss. Marinate for 30 min. if possible.


4 portions at 5 oz. each

Reprinted with permission from the American Culinary Federation: Submitted by Kriss D. Scott
Credit: HRI 106

Roasted Buffalo Cauliflower Bites

Roasted Buffalo Cauliflower Bites

  • 1 bunch of cauliflower chopped
  • 1 tablespoon of olive oil
  • 1/2 cup buffalo wing sauce (your choice)
  • salt and pepper to taste
  • preheat oven to 425 degrees
  • chop cauliflower into bite size florets. In a medium sized bowl, add florets, olive oil, and salt and pepper to taste. Mix to combine. On a greased baking sheet, spread cauliflower and bake in the oven for about 20 mins.
  • place the roasted cauliflower in a medium bowl. Add buffalo sauce and mix together.
  • Enjoy!
Seared Scallop and Dungeness Crab Risotto Butter Sauce and Micro Greens Salad

Seared Scallop and Dungeness Crab Risotto Butter Sauce and Micro Greens Salad

  • scallops
  • 10 dry pack scallop 10 each
  • dry vermouth 1/4 c
  • unsalted butter 4 Tablespoon
  • olive oil 1 Tablespoon
  • flour 1 Tablespoon
  • dried porcini ground mushroom 2 Tablespoon
  • sel gris
  • shallots minced 1 Tablespoon
  • fresh thyme
  • lemon juice
  • lemon oil
  • risotto
  • (make a basic risotto recipe using 1 cup chicken stock, 1/2 cup white wine, 1/2 cup aborio)
  • 2 tablespoons yellow onion minced
  • olive oil 2 tablespoons
  • clairified butter 2 tablespoons
  • 1 teaspoon garlic
  • 2 tablespoons heavy cream
  • 1/4 cup grated fresh parmesan
  • dungeness crab body meat 1/2 lb
  • dungeness crab claw meat 10 pieces
  • microgreen salad
  • micro greens 1/4 cup
  • walnut oil 1/4 teaspoon
  • pinch of sel gris

begin the risotto;
heat olive oil and butter and sweat minced onion, add rice stirring constantley for 1 minute, add garlic mix well, begin to slowly add wine and stock in small quanties, let the liquids absorb and add more stock and wine. when liquids are absorbed and rice is cooked add crab body meat, cream,parmesan mix gently keep warm
start scallops
pre prep ;open and dry scallops on a clean paper towel
remove the abductor mussel from the side of the scallop
lightly dip one side in powdered porcini mushrooms and flour mixture
heat saute pan add half the butter and oil over moderatly high heat
place scallops breaded side down do not overcrowd
brown but do not overcook, turn scalopps over and sear the other side remove from saute pan and set on a paper towel keep warm
cool pan and add shallots, saute until tender
deglaze pan with vermouth
add thyme, lemon juice and lemon oil
remove from heat and stir in remaining butter
plate risotto
top with scallop, 2 Tablespoon sauce and a pinch of microgreen salad


10 portions

Reprinted with permission from the American Culinary Federation – recipe credit to Robert T. McDaniel, CEC

Healthy Breakfast Red Berry Risotto

Healthy Breakfast Red Berry Risotto

  • 1 quart water
  • 3½ cups almond milk
  • 1 cinnamon stick
  • 1 (1×3-inch) orange peel
  • 3/8 cup hulless barley
  • ¾ cup brown rice
  • 1/3 cup honey
  • Per serving:
  • 1/16 cup pomegranate juice
  • 1/3 cup mixed red berries (strawberries, raspberries)
  • ½ T. sliced almonds

Method: In large nonreactive pot, bring water, almond milk, cinnamon and orange peel to a boil.

Reduce heat; add barley and brown rice.

Simmer on low for 1 hour, stirring frequently, until grains are swollen and mixture is creamy.

Remove cinnamon stick and orange peel; stir in honey.

For each serving: Stir in pomegranate juice. Fold in berries, being careful not to break up.

Spoon into bowl.

Top with almonds.


10 servings

Provided with permission from ACF; Credit: Paul Lynch, executive chef, FireLake Grill House & Cocktail Bar Sizzle, Winter 2013

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