APPLE + PECAN MUFFINS

chef-phoenix-apple-pecan-muffins-recipe

INGREDIENTS:

MUFFINS:

3/4 Cup - milk
1 Ea. - large egg
1/4 tsp. - Vanilla Extract
1/4  Cup - Coconut Oil
1/4 Cup - Honey
1/2 Cup - Chopped Pecans
1 1/4 Cups - Rolled Oats
1 Cup - Flour, Whole Wheat
1 Ea.  - Apple, diced
1/4 Cup - Flax, ground
1/4 Cup - Brown Sugar
1 Tbls. - Baking Powder
1/4 tsp. - Salt
1/4 tsp. - Cinnamon
1/4 tsp. - Nutmeg
1/4 tsp. - Allspice


METHOD:
2 - In a large bowl Mix the wet ingredients until combined.
3 - Add your dry ingredients and mix until incorporated folding with rubber spatula.
4 - Scoop into lined muffin tins.
5 - Preheat Conventional Oven to 400° or 375° Convection. Bake for 12 Minutes and turn. Cook for an additional 8 - 12 minutes.

*times and temperates will vary from oven to oven.

TOPPING:
INGREDIENTS:

2 Tbls. - Fresh Apple Juice
2/3 Cup - Powdered Sugar
1/2 Cup - Chopped Pecans


METHOD:
1 - Mix sugar + Apple juice. Drizzle Over top. Sprinkle pecans over top.

 
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deviled eggs

deviled-eggs-recipe-chef-phoenix

INGREDIENTS:

12 Ea. - Organic Eggs
3/4 Cup. - Mayo
1/4 Cup. - Yellow Mustard
1/2 tsp. - Minced Garlic
1 tsp. - Minced Celery
1 tsp. - Honey
1 tsp. - Applecider Vin.
3 Dashes. - Tabasco
6 Turns. - Cracked Black Pepper
Pinch. - Sea Salt

METHOD:
1- SIMMER eggs covered in water for 12 min. Chill...
2- Peel, halve & separate eggs. Reserve egg whites.
3- Mash egg yolks FIRST.
4- Combine remaining ingredients in separate bowl.
5- Fold in mashed egg yolks.
6- Fill egg whites with egg yolk mixture. 
7- Garnish with: OLIVE OIL + CHIVES + SMOKED PAPRIKA

**ADD BACON & JALAPEÑO FOR A DELICIOUS KICK!

 

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FOCACCIA BREAD

Anniversary-Arizona-baby-shower-birthday-party-breakfast-buffet-catered-breakfast-catered-brunch-catered-dinner-catered-event-catered-lunch-catering-Chandler-cocktail-parties-compostable-corporate-catering-desert-dessert-diet-dinner-for-edible-Phoenix-dinner-for-two-dinner-party-eat-right-fit-meals-fit-fitness-farmers-market-food-foodie-Gilbert-graduation-health-healthy-eats-healthy-meals-healthy-meal-holiday-holiday-party-independent-local-state-48-lunch-launch-for-launch-for-two-meal-plan-meal-prep-nutrition-nutritional-office-office-lunch-office-luncheon-organic-organic-food-organic-meal-organic-meals-personal-chef-Phoenix-phoenix-food-papa-Scottsdale-Tempe-weddings-wellness-Whole-Foods-whole-Food-Arizona-eats-Arizona-food-Arizona-foodie-birthday-Chef-Phoenix-dinner-eat-well-family-family-time-kids-kids-menu-menu-phoenix-menu-Phoenix-eats-phoenix-food-Phoenix-foodie-foccacia

INGREDIENTS:

1/2 Oz. - Yeast
3/4 Oz. - Sugar

3/4 Oz. - Salt (by weight)
1 Tbls, - Dried Rosemary

1 Tbls. - Olive Oil
1 Tbls. -  Honey
3 1/4 Cups. - Water 110°

2#’s + 8 oz. High Gluten Flour

1 Cup. - Caramelized Onions
1 Tbsp. - Kosher Salt
1/2 Cup. - Grated Parmesan


METHOD:
1 - Combine First 7 Ingredients in mixing bowl and rest for 10 minutes to bloom yeast.
2 - Add flour and mix for 7 minutes once incorporated on medium.
3 - Place dough in WELL greased Half Sheet Pan. Spray top with pan spray and fully plastic wrap to proof.
4 - Proof for 1 hour or until pan is overflowing.
5 - Top proofed bread with Onions, Salt & parm.
6 - Bake Conventional Oven @ 425° or 390° Convection. 14 Minutes and turn. Cook for an additional five to ten minutes. Top should be browned.

*times and temperates will vary from oven to oven.

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BLUEBERRY + Lemon MUFFINS

Anniversary-Arizona-baby-shower-birthday-party-breakfast-buffet-catered-breakfast-catered-brunch-catered-dinner-catered-event-catered-lunch-catering-Chandler-cocktail-parties-compostable-corporate-catering-desert-dessert-diet-dinner-for-edible-Phoenix-dinner-for-two-dinner-party-eat-right-fit-meals-fit-fitness-farmers-market-food-foodie-Gilbert-graduation-health-healthy-eats-healthy-meals-healthy-meal-holiday-holiday-party-independent-local-state-48-lunch-launch-for-launch-for-two-meal-plan-meal-prep-nutrition-nutritional-office-office-lunch-office-luncheon-organic-organic-food-organic-meal-organic-meals-personal-chef-Phoenix-phoenix-food-papa-Scottsdale-Tempe-weddings-wellness-Whole-Foods-whole-Food-Arizona-eats-Arizona-food-Arizona-foodie-birthday-Chef-Phoenix-dinner-eat-well-family-family-time-kids-kids-menu-menu-phoenix-menu-Phoenix-eats-phoenix-food-Phoenix-foodie-BLUEBERRY-MUFFINS

 INGREDIENTS:

MUFFINS:

3 Cups. - A/P Flour
1 Cup. - Corn Meal
1 Tbls. - Poppy Seeds
4 tsp. - Baking Powder
1 tsp. - Baking Soda
1/2 tsp. - Sea Salt

1 1/2 Cups. - Brown Sugar
4 Ea. - Eggs
2 Cups. - Milk
6 Oz. - Butter ( Melted )
1 Ea. - Lemon Zest

2 CUPS. - BLUEBERRIES

GLAZE:
1/2 Cup. - Powdered Sugar
1/2 tsp. - Vanilla
1 Ea. - Lemon Juice  


METHOD:
1 - Sift together your dry ingredients.
2 - In a large bowl Mix the wet ingredients until combined.
3 - Add your dry ingredients gradually and mixing well after each addition. Fold in blueberries with a spatula.
4 - Scoop into greased muffin tins 2/3 full.
5 - Preheat Conventional Oven to 400° or 375° Convection. Bake for 12 Minutes and turn. Cook for an additional 3 - 7 minutes.

*times and temperates will vary from oven to oven.

GLAZE METHOD:
1 - Mix powdered sugar, vanilla + lemon juice. Drizzle Over top.

 
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VEGAN AVOCADO PUDDING

avocado-pudding-recipe-chef-phoenix

INGREDIENTS:

3 Ea. - Avocado (Large, Ripe) 
1/2 Cup. - Cocoa Powder
1/2 Cup. - Maple Syrup or Honey
1/2 Cup. - Coconut Milk
1 Tbls. - Vanilla
Pinch - Sea Salt


METHOD:
1- Place all ingredients in large bowl.
2- Puree with submersion blender until smooth.
3- Scrape side of bowl with rubber spatula.
4- Repeat until no chunks remain.  


Top with:
COCONUT WHIPPED CREAM + TOASTED PISTACHIO

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CHEESEBURGER 101 @chefphoenix


HONEY + CITRUS & ROASTED CHICKEN

INGREDIENTS:

A:
1/2 Ea. - Onion Diced
4 Ea. - Garlic Clove Minced
3 Tbls. -  Kosher Salt

1/4 Cup - Dark Brown Sugar
1/4 Cup. - Honey
1 Cup - Water
B:
1 Cup. - Olive Oil

2 Cups. - Fresh Orange Juice
10 Turns - Black Pepper
1 tsp. - Onion Powder
1 tsp. - Garlic Powder
1 tsp. - Ground Rosemary
1 tsp. - Ground Thyme
3 Tbls. - Smoked Paprika


METHOD:
1 - Combine Ingredients in list “A” in small pot, over medium heat stir until the salt, sugar & honey has dissolved. Chill.


2 - Once Chilled, Whisk in remaining ingredients from list “B”.

3 - Stuff Broiler/Fryer Chicken with your favorite bundle of herbs from the garden or
 bouquet garni.

4 - Split Brine into two, 1 Gallon zipper bags. Add one whole Chicken to each bag, removing all air possible, store in the bottom of the fridge overnight or up to 24hrs.

5 - Roast Chicken, Preheat Conventional Oven to385° or 350° Convection. Bake for 45 Minutes and turn + check Temp. Cook for an additional 15 - 30 minutes or Until an internal temperature of 165°.

*times and temperates will vary from oven to oven.

**Finish With Smoked Paprika and Fresh Herbs.
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POTATO SALAD

chef-phoenix-recipe-potato-salad

INGREDIENTS:

2 1/2 Lbs. - Small Red Potatoes - Quartered
2 Ea. - Hard Boiled Eggs - Chopped
1/2 Cup. - Sweet Pickle Relish
4 Tbls. - Dijon Mustard
3/4. Cup - Mayo
1/2 tsp. - Celery Seed
10 Turns - Cracked Black Pepper
1/2 tsp. - Kosher Salt
1/2 Cup. - Bacon Chopped
1/4 Cup. - Chives Minced


METHOD:
1- Blanch Potatoes until Fork Tender, & Chill.

2- Combine remaining ingredients in mixing bowl.
3- Fold in cooled potatoes, top with extra chives & bacon.

**Finish With Smoked Paprika


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BULGOGI BEEF

BULGOGI-BEEF-chef-phoenix-recipe-newsletter-meat-steak-ribeye-dinner

INGREDIENTS:

BULGOGI MARINADE:
1/4 Cup. - Tamari - Gluten Free Soy Sauce
1/4 Cup. - Dark Brown Sugar
1/4 Cup. - Mirin
2 Tbls. - Diced Scallion
1/2 Ea. - Large Diced Onion
4 Ea. - Garlic Clove
1 Ea. - Honey Crisp Apple, seeded.
1 Tbls. - Minced Ginger
2 Tbls. - Sesame Oil
2 tsp. - Black Pepper


3 Lbs. - Ribeye Beef
High-temp Oil; Grape seed.


METHOD:
1- Puree in food processor, marinate Beef 12 hours.
2- Pre-heat large wok or pan, add High-temp oil.
3- Sear ribeye until Desired Temperature.

**Serve Over Steamed Brown Rice & Veggies


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