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Chicken Chile Colorado
$0.00 Cooking Fee
Up to 10 servings
Chicken Chile Colorado

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Recipe adapted from:
Zeke Gluckman

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Gluten Free Lower Carb Nut Free Soy Free
Chunks of chicken simmered slow in a tomato chile sauce until tender. Goes great with Mexican Rice and flour tortillas!

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Instructions
Remove stems and seeds from dried chilis, and place then in a pot with 1/3 of the chicken broth. Cover and bring to a boil; simmer for 5 minutes until softened.
Using a blender or immersion blender, blend chilis with broth they were simmered in and set aside.
Heat half the oil in large pot. Add the chicken and sauté on high heat for 5 minutes. Season with cumin, paprika, salt and pepper as it cooks. Remove and set aside.
Add remaining oil to the pan. Add the onions, garlic, and jalapeno. Sauté until soft, about 5 minutes. Add oregano and cilantro; sauté 2 minutes. Add tomato paste and stir, to keep from sticking for 2 more minutes.
Add the remaining chicken broth, the pureed chilis, lime juice, and reserved chicken. Simmer for 20 minutes until chicken is tender.
Adjust seasonings and garnish with remaining cilantro.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook20

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
To blend:
4 dried ancho chile softened. If using a ancho chile powder, use 1 tablesppom for 10 servings of Chile.
5 dried guajillo chile softened
4 cup chicken broth
For the chicken:
3 tablespoon avocado oil
3 pound boneless skinless chicken breast cubed
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
To sauté:
1 yellow onion large dice
2 clove garlic finely chopped
1 jalapeno pepper finely chopped
2 tablespoon fresh oregano chopped
4 tablespoon fresh cilantro chopped, half reserved for garnish
To simmer:
2 tablespoon tomato paste
2 lime juiced
1 bay leaf
Optional:
sour cream

Cooking Tools Required
Blender, Cutting board, Immersion Blender, Measuring cups and spoons, Saucepan, Top Stove

Reheating/Serving Instructions
Reheat uncovered in a small pot on med heat. Stir to keep from sticking. add a small amount of water if necessary

Nutrition
Calories: 266kcal | Carbohydrates: 16g | Protein: 32g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1013mg | Potassium: 906mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4415IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 2mg

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French Onion Soup
$0.00 Cooking Fee
Up to 10 servings
French Onion Soup

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Recipe adapted from:
Jen Stone

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$0.00 Cooking Fee
Serving Size: 8 oz

Egg Free Nut Free Refined Sugar Free
This chef-submitted onion soup, with a touch of dry sherry, is the ultimate in Winter comfort food that can be enjoyed any day of the week.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Caramelize the onions
Heat stockpot over medium heat, add butter and melt.
Add sliced onions, black pepper, and garlic powder and sauté 10-15 minutes until onions are caramelized.
When onions are caramelized, add sherry to pot. Cook with onions until sherry is absorbed.
Simmer the soup
Add beef broth, bay leaves, thyme springs, Worcestershire, and salt to taste. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 30 minutes. Discard the bay leaf and thyme springs. Taste the soup and season with salt and pepper as needed.
Toast the bread
Preheat oven to broiler. While the soup is simmering, slice the baguette into 1-inch thick pieces and arrange them in a single layer on the baking sheet. Bake for 2-3 minutes, until the bread is toasted and golden around the edges. Keep a close eye on them so that they do not burn. Remove and set aside.
Broil the topping
Keep oven on the broiler. Once the soup is ready to serve, place the oven-safe bowls on a thick baking sheet. Ladle the soup into each bowl, then top with a baguette slice and a slice of the cheese.
Place on an oven rack about 6 inches from the heat and broil for 2-4 minutes, or until the cheese is melted and bubbly. Keep a close eye on them so that they do not burn.
Remove from the oven and serve immediately while the soup is hot and bubbly.

Cook Times

Active Prep10

Hands-On Cook15

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 tablespoon butter
8 pound yellow onion sliced thin. For 10 servings - about 10 large yellow onions
2 ½ teaspoon freshly ground black pepper
1 ¼ teaspoon garlic powder
12 cup beef broth
5 tablespoon Worcestershire sauce
½ cup dry sherry
3 bay leaf
1 ½ teaspoon Kosher salt or adjust to taste
3 spring fresh thyme or 1 teaspoon dried
10 slice baguette or thick crusty bread, toasted
10 slice Gruyere cheese or Provolone, Asiago, Swiss, Gouda, or Mozzarella

Cooking Tools Required
Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Serve warm. To keep: store soup without bread and cheese in it. Reheat to 165 F in a pot.

Nutrition
Calories: 438kcal | Carbohydrates: 53g | Protein: 19g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 1860mg | Potassium: 831mg | Fiber: 7g | Sugar: 17g | Vitamin A: 471IU | Vitamin C: 28mg | Calcium: 424mg | Iron: 3mg

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Chicken Pot Pie
$0.00 Cooking Fee
Up to 10 servings
Chicken Pot Pie

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Recipe adapted from:
Zeke Gluckman

$0.00 Cooking Fee
Serving Size: 6 ounces

Egg Free Refined Sugar Free Soy Free
Forget the frozen chicken pot pies and opt for this delicious home-cooked version. Chicken and vegetables come together in a rich gravy, topped off with a flaky pie crust.

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Instructions
Preheat oven to 400 degrees. Melt butter in large sauté pan
Mix flour, salt and pepper in large bowl
Toss chicken in seasoned flour and set aside remaining flour
Sauté diced chicken in batches and remove to clean dish
Sauté celery, onions and carrots in same pan for 2 minutes
Mix in 2 Tablespoons of seasoned flour and sautee 2 more minutes
Slowly stir in 2 cups chicken broth and milk
Put chicken back in pan with potatoes and heat. Add frozen peas.
Simmer 15 min stirring occasionally
Meanwhile lightly flour counter and roll 2 pie crusts side by side and slightly overlap to form a rectangle so it will fit over the baking dish. 11 × 17 works well
Pour filling in dish
Stretch crust over dish
Bake at 400 degrees for 25 minutes

Cook Times

Active Prep15

Hands-On Cook25

Hands-Off Cook25

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/2 pound boneless skinless chicken breast diced
1 cup carrot small dice
1/2 cup celery small dice
1 each onion small dice
1/3 cup butter
1/2 cup all-purpose flour
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 cup chicken broth
1 cup milk
2 each russet potato peeled, medium dice
1 cup frozen peas
2 each 9-inch frozen pie crust defrosted

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, Rolling Pin, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Reheat individual servings in microwave for 60 seconds

Nutrition
Calories: 228kcal | Carbohydrates: 18g | Protein: 18g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 444mg | Potassium: 589mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2523IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 1mg

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Authentic Korean JapChae
$0.00 Cooking Fee
Up to 10 servings
Authentic Korean JapChae

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 6 ounces

Dairy Free Egg Free Nut Free Vegan Vegetarian
JapChae is a Korean stir fry dish made with cellophane (yam starch) noodles and vegetables. It's topped with a slightly sweet soy-sesame sauce for a perfect balance of sweet and salty.

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Instructions
Place cooked noodles in a large bowl. Toss with soy sauce and sesame oil.
After thoroughly cleaning the spinach bunch, cook in boiling water for just a minute, drain and rinse with cold water. Squeeze gently to remove excess water, then cut into 2-inch lengths. Add to the bowl of noodles.
Heat a wok or large sauté pan over medium-high heat. When hot add 1 tablespoon avocado oil to the pan. Place the carrots, onions, and sliced crimini mushroom into the pan and cook until onions are just translucent, about 2 minutes. Add the green onions, chopped garlic, and shiitake mushrooms to the pan during the last 30 seconds of cooking time, adding more oil if necessary. Stir well so all the vegetables are combined. Add to bowl with noodles. Toss to combine.
Pour sauce over chapchae, again mixing well to combine. Garnish with additional sesame seeds if desired.

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook10

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
20 ounce dry yam starch noodle cooked according to package directions, then chopped in 7-8 inch lengths
10 dried shiitake mushroom soaked in hot water for 30 minutes, then thinly sliced
2 bunch spinach
2 carrot medium, julienne
2 yellow onion small, slivered
4 cup cremini mushroom sliced
1 bunch green onion cut into 1-inch lengths on the diagonal
6 clove garlic finely chopped
2 tablespoon soy sauce
2 tablespoon sesame oil
2 tablespoon avocado oil plus more if necessary
For the sauce:
6 tablespoon soy sauce
8 tablespoon granulated sugar or your favorite sweetener equivalent
5 tablespoon sesame oil
1/2 teaspoon freshly ground black pepper more or less to taste
2 tablespoon toasted sesame seeds

Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Peeler, Sharp Knives, Stock pot or >5 Qt pot, Tongs, Top Stove, Wok

Reheating/Serving Instructions
Heat in a sauté pan over medium heat or in the microwave on high power until heated through.

Nutrition
Calories: 209kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 870mg | Potassium: 648mg | Fiber: 3g | Sugar: 12g | Vitamin A: 8440IU | Vitamin C: 23mg | Calcium: 106mg | Iron: 3mg

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Chocolate Espresso Mousse
$0.00 Cooking Fee
Up to 10 servings
Chocolate Espresso Mousse

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Recipe adapted from:
Mayumi Tavalero

$0.00 Cooking Fee
Serving Size: 4 ounces

Gluten Free Nut Free Soy Free Vegetarian
This is a very rich chocolate mousse made the traditional way using raw eggs*. It has just a touch of espresso for a subtle twist. Note: Requires 2 hour chill time.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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Instructions
Please note that this dish requires 2 hours of refrigerating time and it will be best to start with it first to allow enough time for that prior to eating.
In a medium-sized stainless steel bowl set over a saucepan of simmering water (or double boiler), melt the chocolate and butter. Stir in the instant coffee, then pour the mixture into a bowl. Whisk in the egg yolks; set aside.
In the bowl of your electric mixer (or with a hand mixer), whip the egg whites with the cream of tartar until foamy. Gradually add sugar and continue to beat until stiff peaks form; set aside.
In another bowl, whip the heavy cream and sugar.
Stir a couple of spoonfuls of the beaten egg whites into the chocolate mixture to lighten it, and then fold the remaining whites into the chocolate mixture. Fold in the whipped cream.
Spoon the chocolate mousse into individual serving dishes or glasses. Cover and refrigerate for at least 2 hours.
When ready to serve, garnish as desired.

Notes
This dessert requires a 2 hour chill time, so plan accordingly by making this dish first.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
8 ounce 70% dark chocolate chopped
4 tablespoon European style unsalted butter cut into small pieces
4 teaspoon instant espresso crystals or instant coffee crystals
4 egg separated
¼ teaspoon cream of tartar
4 tablespoon granulated sugar
For the whipped cream:
2 ¼ cup heavy whipping cream
2 tablespoon granulated sugar
Garnishes (optional):
whipped cream
chocolate covered coffee bean
shaved chocolate
ground coffee

Cooking Tools Required
Double Boiler, Electric Hand Mixer, Mixing bowls, Mixing spoon, Refrigerator

Reheating/Serving Instructions
Store covered, in refrigerator and enjoy for up to 5 days.

Nutrition
Calories: 411kcal | Carbohydrates: 21g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 48mg | Potassium: 221mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1034IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

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Buffet Dinner with Stuffed Filet Mignon and Glazed Cod* $95 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only)
$605.17 Cooking Fee
6 servings
Buffet Dinner with Stuffed Filet Mignon and Glazed Cod* $95 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only)

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Recipe adapted from:
Mona Kobrossi

$605.17 Cooking Fee
Serving Size: varies

Prepared for you by Chef Mona Kobrossi. Your menu will include all the following:
- Shredded Brussels Sprouts Pomegranate Salad
- Herbed Chickpea and Sundried Tomato Salad
- Red wine, Garlic, Thyme, and Parmesan Stuffed Mushrooms
- Crab Cakes
- Fillet Mignon Stuffed with Fois Gras
- Sesame Soy Miso Glazed Cod
- Mediterranean Roasted Chicken with Capers and Olives
- Baby Roasted Potatoes and Asparagus
- Cointreau Coffee Cake with Caramelized Almonds
- Mango Tarte with Mango Sauce
*6 person minimum, 30 person maximum.
Includes meal preparation, grocery shopping, food cost, buffet set up, and clean up after prep

Buffet Dinner with Stuffed Filet Mignon and Glazed Cod* $95 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only) quantity

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Instructions
Holiday Meal Varies

Cook Times

Active Prep674

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time3 hours 14 minutes

Recipe Serving Size6

Ingredients

Ingredients
1 Holiday Buffet

Cooking Tools Required

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varies

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Butternut Squash Spinach and Tortellini Soup
$0.00 Cooking Fee
Up to 10 servings
Butternut Squash Spinach and Tortellini Soup

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(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1.5 cup

Dairy Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free
Butternut squash, spinach, and tortellini soup is a satisfying yet low-calorie comfort food that is perfect for cold evenings!

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Instructions
In a stock pot, add in butter and olive oil and melt together. Add onions and celery to the stock pot and allow them to soften and become translucent. Stir occasionally. While that is going on, peel and dice the neck of one butternut squash. Set aside.
Add thyme and garlic to the stock pot and stir in.
Add in the cubed butternut squash and allow the simmer in the bottom of the pan so that squash softened and the edges start to brown slightly. About 5 minutes.
Pour in low sodium chicken broth. Bring soup to a simmer. Once simmering, add in cheese tortellini. Add in spinach and allow to wilt. Simmer for

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Chicken Chile Colorado

Chicken Chile Colorado

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Ingredients

To blend:

For the chicken:

To sauté:

To simmer:

Optional:

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French Onion Soup

French Onion Soup

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Caramelize the onions

Simmer the soup

Toast the bread

Broil the topping

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Ingredients

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Chicken Pot Pie

Chicken Pot Pie

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Ingredients

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Authentic Korean JapChae

Authentic Korean JapChae

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Ingredients

For the sauce:

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Chocolate Espresso Mousse

Chocolate Espresso Mousse

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Ingredients

For the whipped cream:

Garnishes (optional):

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Buffet Dinner with Stuffed Filet Mignon and Glazed Cod* $95 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only)

Buffet Dinner with Stuffed Filet Mignon and Glazed Cod* $95 per person with Chef Mona Kobrossi (SF, Peninsula, East and South Bay Only)

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Butternut Squash Spinach and Tortellini Soup

Butternut Squash Spinach and Tortellini Soup

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