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Posts from the ‘Recipes’ Category

Appetite For Health – Where Nutrition Pros Eat Their Words

February 27, 2012



Are you looking for informative articles, delicious recipes, smart weight loss solutions, and cool stuff? Are you on a budget and crunched for time but trying your best to be healthy and fit? Then tune in to Appetite for Health where registered dietitians Julie Upton MS, RD, CSSD and Katherine Brooking MS RD share with you what to eat, they’re favorite new foods and how to eat right when you’re traveling or eating out.

On top of that they have a great Chef’n giveaway going on right now! February was Heart Month at Appetite for Health and to encourage incorporating more fruits and veggies into the diet they’ve teamed up with Chef’n to giveaway a Garlic Zoom, Stem Gem, FreshForce™ Collapsible Skimmer, PalmBrush, PalmPeeler and more! Ten people will prize packs worth over $70!  To enter “like” Appetite For Health on Facebook here and sign up for the AFH newsletter on their website. If you haven’t be sure to “like” Chef’n on Facebook too – we’ve been known do to a giveaway or two for our fans as well ;)

Julie Upton MS, RD, CSSD 

Katherine Brooking MS RD

Gumbo Style Chicken Creole

February 21, 2012



Photo courtesy of

Happy Fat Tuesday everybody! To celebrate we’ve combed the internet for the best Gumbo recipe we could find, and here it is Chef’neers, courtesy of our friends at Enjoy!

Rated: rating
Submitted By: SMFLRN
Photo By: tinytink36
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Servings: 5
“Cooked leftover chicken can be tossed into this gumbo and simmered with tomatoes, mushrooms, chile peppers, a little of this and a little of that. Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filet powder, if desired.”
1/4 cup oil for frying
1/4 cup all-purpose flour
1 green bell pepper, chopped
1 onion, chopped
2 cups cooked, chopped chicken breast
1 (14.5 ounce) can diced tomatoes with
green chile peppers, with liquid
1 (4.5 ounce) can sliced mushrooms,
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce
3 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 dashes hot sauce
1. Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.
2. Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes.

Do you BYOB?

August 29, 2011



Stir Fried Shrimp and Cilantro, Courtesy of

How many of you had the gumption to Bring Your Own Bag today? We love to cook, but for us getting together a good homemade lunch for Monday can sometimes be a tall order. We’re through with the sandwich, made the night before only to achieve a gross gooeyness by the next afternoon. The spaghetti? It doesn’t travel so well in our bags on the bus. After a bit of research we found a great article on titled “Brown-Bag It: Leftover Lunch Delights” recipes for dinners that are twice as good the next day. What?!? While we can attest to the greatness of  just discovering the article, we want you to stay tuned. We will be trying some of these recipes throughout the week and will report back. First up – Simple Stir Fried Shrimp and Cilantro, hmmm. Our mouths are already watering…

Do you brown-bag it to work or school?

Shrimp, Cilantro and Rice Noodles
From Fine Cooking

Kosher salt
6 oz. 1/4-inch-wide dried rice noodles (pad thai)
2 medium limes, 1 juiced and 1 cut into wedges
1-1/2 Tbs. packed light brown sugar
2 tsp. soy sauce
1 tsp. fish sauce
3/4 lb. peeled and deveined large shrimp (31 to 40 per lb.)
3 Tbs. canola or peanut oil
1/2 tsp. ground coriander
Freshly ground black pepper
2 medium red bell pepper, cored, seeded, and finely diced
1 medium jalapeño, seeded and finely diced
1 large shallot, finely diced
1/4 cup chopped fresh cilantro


  1. Bring a medium pot of well-salted water to a boil. Add the noodles, lower the heat to a gentle simmer, and cook, stirring occasionally, until the noodles are just tender, 5 to 7 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.
  2. In a small bowl, combine the lime juice, sugar, soy sauce, and fish sauce; set aside. In a medium bowl, toss the shrimp with 1 Tbs. of the oil, the coriander, 1/2 tsp. pepper, and 1/4 tsp. salt.
  3. Heat the remaining 2 Tbs. oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the red pepper, jalapeño, and shallot, sprinkle with 1/4 tsp. salt, and cook, stirring, for 1 minute.
  4. Add the shrimp and cook, stirring, until it turns pink and is almost cooked through, about 2 minutes. Add the lime juice mixture and cook, stirring, until the shrimp is cooked through, about 1 minute more.
  5. Add the noodles and half of the cilantro; toss until the noodles heat through and pick up the sauce, 1 to 2 minutes.
  6. Serve sprinkled with the remaining cilantro, with the lime wedges on the side for squeezing.

Head Over Peels

August 19, 2011



Happy National Potato Day Everybody! The potato is the stuff of myth; a vegetable that grows under the ground simply by throwing old potatoes in a hole, can be cooked in countless ways, and has inspired everything from toys and cartoons to popular idioms like “couch potato.” Speaking of being inspired, read the recipe for restaurant-style hashbrowns from below, and we’ll let you decide what you’re doing with your Saturday morning.

Emily’s Famous Hash Browns  From 


2 Medium Russet Potatoes, shredded

1/4 cup all-purpose flour1/2 medium onion, finely chopped

1 egg

1 cup oil for frying, or as needed

salt and pepper to taste


1. Peel and bowl potatoes. Use your Chef’n FreshForce Potato Ricer to shred potatoes to perfection. Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
2. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
3. Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

Never heard of a potato ricer? Check out our How To Video

Like mashed instead of hashed? Try the Chef’n FreshForce Potato Masher

Icy Solutions

August 11, 2011



Photo: John Autry,

While the weather in Seattle has been rather mild, especially for summer, we know we can’t really complain as the news continues to report temperatures over 100 degrees across the country! While we can’t convince the sun to simmer for you all, we thought we would share a few recipes for some tasty Popsicle we found on Cooking Light’s website (a fav!) to help keep you cool!

Chocolate Pudding Pops


  • 2 1/2 cups 2% reduced-fat milk
  • 1/2 cup sugar
  • 1/2 cup unsweetened cocoa
  • 1 tablespoon cornstarch
  • Dash of salt
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 ounces bittersweet chocolate, finely chopped


  • 1. Combine the first 6 ingredients in a medium saucepan over medium-high heat, stirring well with a whisk. Cook for 8 minutes or until thick and bubbly, stirring constantly.
  • 2. Remove pan from heat. Add 1 teaspoon vanilla and chocolate, stirring until smooth. Transfer the mixture to a bowl; place bowl in an ice-filled bowl. Cover surface of pudding directly with plastic wrap; cool completely. Spoon chocolate mixture evenly into 6 (4-ounce) ice-pop molds. Top with lid; insert craft sticks. Freeze 4 hours or until thoroughly frozen.

Jackie Mills, MS, RD, Cooking Light

Sparkling Strawberry Pops


  • 3/4 cup sugar
  • 1/4 cup water
  • 6 cups sliced fresh strawberries (2 pounds)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons light-colored corn syrup
  • 1 1/4 cups chilled Champagne


  • 1. Combine sugar and 1/4 cup water in a microwave-safe bowl; microwave at HIGH for 3 minutes or until boiling. Stir until sugar dissolves, and cool. Combine berries, juice, and corn syrup in a food processor; process until smooth. Strain through a sieve over a bowl, pressing to extract juices; discard solids. Combine the sugar syrup, strawberry mixture, and wine. Divide mixture among 8 (4-ounce) ice-pop molds. Top with lid; insert craft sticks. Freeze 4 hours or until thoroughly frozen.

Julianna Grimes, Cooking Light

The way to a more serene summer

July 12, 2011


It’s summer. And for some reason people seem to think that means the livin’ is easy. But many this year are just thinking “Dang it’s hot!.” Temperatures are already well into the high 90s in many areas of the country today and are set to hit triple digits by this afternoon. Highways are buckling and tempers are too. Don’t lose your cool this summer with these low calorie cocktails from our friends at Shape magazine. Almost all the drinks use freshly squeezed juice, so be sure to have your Chef’n citrus juicer on hand!

Shape Magazine's 5 Favorite Skinny Cocktails

What’s a barbecue without an alcoholic beverage or two? Put out a pitcher of one our favorite low-cal libations at your next summer soiree. Your guests (and your waistline) will never miss the calorie-laden classics.

Skinny Sangria
Both red and white wine work in this recipe. Mix your favorite wine with diet lemon-lime soda, skip the sugar and add some fruit for sweetness. Choose fruits such as oranges, apples and berries or, for extra summery sangria, use peaches, grapes or pineapple. At about 100 calories a glass you can sip your sangria guilt free.

It may be tempting to buy margarita mix, but resist the urge! At 325 calories a glass, it’s worth the added effort of making your own. You’ll save 200 calories per 8 ounces. Just mix a shot of tequila with half a shot of triple sec and fresh squeezed lime juice. Serve on the rocks or blended. Serving a big crowd? Buy bottled lime juice and garnish with a few fresh lime wedges.

Light beer
Weighing in at just 105 calories and 0 grams of sugar per 12 oz., light beer may be your best bet for a skinny summer drink. Not only do beer and burgers go hand in hand but, a recent study found that beer, including light versions, contains natural ingredients that help deposit calcium and other minerals into bone.

Mojito This delicious Cuban cocktail—a blend of rum, mint leaves, lime juice, and club soda—sounds innocent, but once you add the sugar, the calorie count skyrockets. Swap sugar for a low- or no-calorie sweetener, like stevia to cut calories.

Low-calorie Hard Lemonade
Make your own hard lemonade by adding citrus vodka to lemonade. Use light or unsweetened lemonade, which adds only 5 calories and 0 grams of sugar per serving to the vodka. Traditional lemonade will pile on about 130 calories and 25 grams of sugar.

What is your favorite way to keep your cool when it’s so hot outside?

The Sweet Smell of Summertime

July 7, 2011


We’ve arrived at the office this morning to find the building completely wrapped in fog. There is a visible mist on the air, but nothing you could call a rain. Our 80+ degree weather seems to have flown the coop for now. It’s still summer though, and today’s post at by Faith Durand perfectly described what summer cooking is to me. The days are long and here in Seattle the sunsets are even longer. One of my favorite things to do in the summer is get something slow cooking on the stove, then retire to the backyard with a drink to watch the sun set over the distant Olympic Mountains, the aroma of food wafting through the kitchen windows. With the mild but overcast day we’re having, just reading Faith’s recipe for lemon braised chicken and beans with mint pesto relaxes me the way a drink on the patio would. Almost.  What are some of your favorite summer cooking traditions?

Photo and recipe from

Lemon Braised Chicken & Beans with Mint Pesto
serves 6 to 8

1 pound dried small white beans, such as flageolet
2 tablespoons olive oil
4 cloves garlic, minced
1 small white onion, diced
2 lemons
2 pounds boneless skinless chicken thighs
Kosher salt and freshly ground black pepper
4 sprigs fresh thyme
2/3 cup finely chopped dill fronds

Place the dried beans in a large bowl and cover them with water. Soak for 24 hours, or at least overnight — topping up the water as the beans soak it up. Drain the beans and set aside.

Heat the oven to 350°F. In a 4-quart (or larger) Dutch oven or heavy ovenproof pot, heat the oil over medium heat. Add the garlic and onion and cook for 5 to 7 minutes, stirring frequently, until they are tender and the onion is nearly translucent. Add the drained beans and stir to coat the beans with the garlic, onion, and oil. Turn off the heat.

Take a sharp vegetable peeler and carefully peel one of the lemons. Peel it in wide strips, taking care that you remove only the top yellow layer of peel — you do not want any of the bitter white pith. Add all of this shaved lemon peel to the beans and stir. Juice the lemon and add the juice to the beans. (Reserve the second lemon for later.)

Pat the chicken dry, and lightly salt and pepper it. Lay it on top of the beans in the Dutch oven. Add water until it covers the beans and comes up to just below the chicken. Lay the thyme sprigs on top. Turn the heat to high and bring the water to a simmer. Cover the pot and put it in the oven.

Bake for 1 1/2 hours, or until the beans are very tender and creamy.

Remove the lid from the pot, and take out the chicken and put it to the side on a plate. Remove the thyme stalks. Zest and juice the second lemon, and stir the zest and juice, along with the chopped dill fronds, into the beans. Shred or chop the chicken and place it back on top of the beans. Top with the mint pesto (recipe follows) and serve.

To serve, scoop up a spoon of beans, and top with chicken. Make sure each serving has a dollop of pesto as well. Serve with a green salad, and good bread to soak up the sauce.

Mint Pesto
makes 2/3 cup

4 packed cups mint leaves
1/3 cup blanched almonds
2 garlic cloves, roughly chopped
1/4 cup olive oil, plus more if necessary
Kosher salt and freshly ground black pepper

Blend all the ingredients in a small food processor or chopper until finely chopped. If not using immediately, store in the refrigerator with plastic wrap completely covering and touching the surface of the pesto to prevent oxidization.

Lab Lunch Recipes

April 5, 2011


As promised, we have the recipes from our amazing Lab Lunch last week. Check out Chef Lindsey’s menu:

Stuffed Mushrooms

  • Button mushrooms – pull out stem to create space for filling.
  • Black olives diced
  • Bacon, cooked and cut up into small pieces.
  • Sautéed diced yellow onion and garlic (sautéed in bacon grease for extra bacon flavor)
  • Equal parts sour cream and light cream cheese (can substitute these with mayo)
  • Parsley
  • Cracked pepper
  • Parmesan cheese
  • Garlic powder

Pear & cheese Ravioli

Ravioli filling:

  • 1/2 cup shredded Bartlett pear
  • 1/2 cup shredded Pecorino Italiano cheese
  • 3 teaspoons mascarpone

Once filling is pressed into noodle dough to form ravioli, boil in water for 5 minutes. Dry the wet ravioli off, then sprinkle freshly grated Pecorino cheese with freshly cracked pepper on the top.

Fig Jam and cheese Crustini

  • Put freshly minced garlic, rosemary, parsley, pepper, salt, onion powder into Extra Virgin Olive Oil and let flavors infuse for at least 2 hours.
  • Spread herb infused EVOO onto sliced pieces of Italian bread and let broil in the oven until they are a light golden brown.
  • Place sliced pieces of fresco Pecorino (cheese) on the broiled bread.
  • Add fig jam and a fresh mint leaf to the top of the cheese.

Shrimp Etouffee

For this recipe I blended a little bit of Emerald’s and Paula Dean’s recipes … but I would recommend just sticking to Paula Dean’s recipe.

Garnish with green onions and fresh lemon.


These are perfect for a dinner party to impress your guests or even just your family! Bon appetit!

Peanut Butter Lover

March 1, 2011


March is National Peanut Month and today, March 1st, is National Peanut Butter Day, so we felt we just couldn’t ignore the wonderful food on this double-whammy peanut day.  There are SO many wonderful opportunities this little nut presents, the main one being peanut butter.  And peanut butter almost always makes things better, right? Without it, chocolate would be lonely, jelly and honey would never find their way onto untoasted bread, and peanut butter pie wouldn’t exist — who would want to live in a world without peanut butter?! 

While it is delicious on its own and can be wonderfully paired with countless other foods, most would agree that the best way to eat peanut butter is with it wrapped in chocolate.  It’s just too bad that most of us don’t have a vending machine with peanut butter cups in our kitchen, but there is a way that you can have these treats on hand at all times — make them yourself and freeze ’em by the dozen!  This Peanut Butter Truffle recipe from is perfect for starting your own chocolate- peanut butter treat stash. Since it is peanut month, you should at least make enough to last the month, but you might as well make a few months worth while you’re at it.

National Sticky Bun Day!!!

February 21, 2011


Sticky buns are arguably the most delicious breakfast dessert there is; so tasty that they even have their own day! Sure, the classic cinnamon sticky buns are wonderful, but have you ever tried maple, butterscotch or orange? There are endless opportunities in sticky bun recipes; they can be sprinkled with nuts or raisins, smothered in frosting, or covered in sweet, gooey syrup.  In honor of our favorite presidents on this Presidents Day, it’s probably a good idea to go home and whip up a batch of these treats. The Chef’n family is especially fond of Orange Sticky Buns, like these ones. What is your family’s favorite?


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