Episode 10 with Wes Welker

Touchdown Turkey Chili
Serves 6

2 tablespoons extra-virgin olive oil
1 Vidalia onion, diced
1 red bell pepper, halved, cored, seeded, and chopped
1 green bell pepper, halved, cored, seeded, and chopped
1 jalapeño, finely chopped

Episode 9 with Tiffany Ortiz

Pastelon de Platanos Maduros
Serves 8

Nonstick cooking spray
1/4 cup olive oil
1 onion, diced
3 garlic cloves, minced
2 pounds ground lean beef
Kosher salt and freshly ground black pepper
1 (28-ounce) can diced tomatoes, drained
1 tablespoon tomato paste
1 tablespoon dried oregano
6 to 8 very ripe (black) plantains, peeled
2 cups shredded cheddar cheese
Hot sauce, such as Big Papi’s, for serving

Bring a large pot of salted water to a boil. Cut the plantains into thirds. Carefully lower the plantains into the boiling water with a slotted spoon. Boil the plantains until tender, 25 to 30 minutes.

Transfer the soft plantains to a food processor and add 2 tablespoons of the olive oil. Blend until smooth. If you don’t have a processor, put the plantains in a bowl and mash with a potato masher.

Preheat the oven to 325-degrees F. Coat the bottom and sides of a 13 by 9-inch baking dish with nonstick cooking spray.

Place a large skillet over medium heat and coat with the remaining 2 tablespoons oil. When the oil is hot, add the onion and garlic; cook and stir with a wooden spoon until fragrant. Add the ground beef, breaking it up while cooking; season with salt and pepper. Once the beef is browned, add the diced tomatoes, tomato paste, and oregano. Season again with salt and pepper. Reduce the heat to medium-low and simmer until beef is fully cooked. Carefully drain off the fat into a disposable container.

Spread half of the mashed plantains evenly over the bottom of the baking dish. Top with the beef mixture, spreading in a even layer.  Spread the remaining mashed plantains evenly on the beef. Top with shredded cheese.

Bake for 30 minutes, until the casserole is cooked through and the cheese is melted,

Enjoy with Big Papi's hot sauce.

Caribbean Black Bean Soup
Serves 4

3 tablespoons olive oil
1 onion
5 garlic cloves, minced
1 green bell pepper, halved, cored, seeded, and chopped
1 red bell pepper, halved, cored, seeded, and chopped
2 tablespoons dried oregano
1 tablespoons ground cumin
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 (15-ounce) cans black beans, drained and rinsed
2 cups low-sodium beef broth
1/2 cup diced fresh tomatoes
1/4 cup chopped fresh cilantro
Juice of 1 lime juice

Place a large soup pot over medium heat and coat with the oil. When the oil is hot, add the onion, garlic, and bell peppers. Sprinkle in the oregano and cumin; season with salt and pepper. Cook and stir for 5 minutes until the vegetables soften and cook down.

Add the red wine vinegar, stirring to evaporate. Add the black beans, and beef broth. Bring to a boil; reduce heat to medium-low and simmer over medium-low heat for 20 to 30 minutes, stirring frequently.

Ladle the soup into bowls; garnish with tomatoes, cilantro, and a spritz of lime juice.

Papaya-Avocado Salad
Serves 4

2 Hass avocados, halved, pitted, peeled, and cubed
1 large papaya, halved, seeded, peeled, and cubed
1/4 cup fresh mint leaves, chopped
Juice of 2 limes
1 tablespoon honey
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup crumbled feta cheese

Combine the avocado, papaya, and mint in a mixing bowl. In a separate small bowl, mix the lime juice, honey, and oil, whisking to combine. Drizzle the dressing over the papaya, season with salt and pepper and toss to coat. Divide the salad among 4 plates, sprinkle with the feta, and serve.

Episode 7 with Sue Brady

Hearty Bolognese with Fettuccine Pasta
Serves 4 to 6

1 ounce dried porcini mushrooms, wiped of grit
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped 
1 celery stalk, finely chopped 
1 carrot, finely chopped 
4 garlic cloves, minced 
1 handful fresh basil, hand-torn, plus more for garnish
2 bay leaves
2 pounds lean ground beef 
1 cup whole milk, preferably organic
1 (28-ounce) can whole

Episode 8 with Ray Allen

Banana and Peanut Butter Protein Packed Smoothie
Serves 2

2 ripe bananas, peeled and sliced
4 tablespoons creamy peanut butter
1 ½ cups Defense Vitamin Water
1/4 cup protein powder
1 cup ice
1 teaspoon cocoa powder, for garnish (optional)

In a blender, combine the bananas, peanut butter, Vitamin Water, protein powder and ice. Blend until the smoothie is thick and smooth. Pour into a tall glass and garnish with cocoa powder if desired.
Egg White Frittata with Fresh Spinach, Portobello Mushrooms and Shredded Mozzarella

Serves 6 to 8

11 large egg whites
1 large egg
¼ cup whole milk
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/2 small onion, chopped
2 Portobello mushrooms, chopped
2 cups fresh spinach
1/4 cup shredded low-moisture mozzarella
1 plum (Roma) tomato, chopped
2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 350-degrees F.

In a large bowl, whisk together the egg whites, whole egg, milk, salt and pepper until foamy.

Place a nonstick 10-inch skillet or cast-iron skillet over medium heat. Drizzle with the oil and add the butter. When the butter has melted, add the onion and mushrooms. Cook and stir until the onions and mushrooms release their moisture and begin to brown, 3 to 5 minutes; season with salt and pepper. Fold in the spinach; the leaves will wilt from the residual heat.

Pour the eggs over the mixture. Pull the edges away from the pan with a spatula so the eggs flow to the bottom heat.  When the frittata is half set, about 3 minutes, sprinkle the cheese over the top. Transfer the pan to the oven.

Bake for 10 to 15 minutes until puffed and golden. Top with chopped tomato and parsley before cutting into wedges and serving.

Guiltless Gluten-Free Blueberry Pancakes
Makes 8 pancakes

1 cup gluten-free pancake mix
1 large egg
3/4 cup whole milk, preferably organic
1 teaspoon sugar in the raw
1/4 teaspoon pure vanilla extract
1 cup fresh blueberries, preferably organic
Nonstick cooking spray
Unsalted butter, for serving
Pure maple syrup, for serving

In a large liquid measuring cup, combine the pancake mix, egg, milk, sugar, and vanilla. Mix with a whisk until no lumps remain in the batter.

Place a 10-inch nonstick skillet or griddle pan over medium heat and coat with nonstick cooking spray. Pour the batter into the pan. The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle. While doing this count to 4, this will give you a perfect 6-inch pancake.  If you like small silver dollar pancakes a 2-count will do it.  

Cook the pancakes on one side until they set then lightly press 2 tablespoons (about 1 dozen) blueberries into the batter.  When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides. This takes about 8 minutes per pancake.  Keep the pancakes warm in a low (200F) oven while you make the rest. Serve with butter and maple syrup.

Episode 5 with Flo Allen

Red Velvet Cupcakes

Ingredients
3 ½ cups all-purpose flour
½ tsp Kosher salt
1 Tbs. Baking powder
¼ cup Cocoa powder
2/3 cup Unsalted butter
1 ½ cup sugar

Episode 6 with JoAnn Cianciulli

Spicy Shrimp Salad in a Tortilla Bowl
Serves 4

4 (10-inch) whole-wheat or multi-grain tortillas
2 tablespoons olive oil, plus more for drizzling
1/2 medium yellow onion, chopped
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 teaspoon ground cumin

Episode 4 with Ming Tsai

Recipe is from Ming's new cookbook;  Simply Ming One-Pot Meals

Kung Pao Chicken with Brown Rice
[ Serves 4 ]

1 tablespoon sugar
2 tablespoons sambal
1/4 cup Wanjashan naturally brewed soy sauce
1 tablespoon sesame oil
Zest and juice of 1 lemon
2 pounds dark chicken meat (from the legs and/or thighs), cut into 1/2-inch dice
1/4 cup cornstarch

Episode 3 with Lydia Shire

Spiced Apple Crumble with Pumpkin Cream
Serves 4

Apple Crumble:
Nonstick cooking spray
2 pounds Granny Smith apples, peeled, halved, cored, each half cut into 6 slices
2 pounds Fuji or Pink Lady apples, peeled, halved, cored, each half cut into 6 slices
1/2 cup flour, plus 1 tablespoon
1/2 cup light brown sugar, plus 1 tablespoon, loosely packed
2 teaspoons grated cinnamon
Juice and zest of 1 lemon

Episode 2 with Rajon Rondo

Crispy Unfried Chicken
Serves 4

Nonstick cooking spray
2 chicken breasts
2 chicken thighs
2 chicken legs
1 cup buttermilk
2 tablespoons hot sauce, such as Frank’s Red Hot, plus more for serving
2 teaspoons honey-mustard
2 cups unsweetened rice flakes or cornflakes
Kosher salt and freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon garlic powder

Episode 1 with Kevin Youkilis

Standing Rib Roast with Au Jus
Serves 6 to 8

Rib Roast:
1 (3-rib) prime rib beef roast, about 6 pounds
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
1 tablespoon Worcestershire sauce
4 garlic cloves, minced
4 carrots, halved
4 parsnips, halved