Posts Tagged ‘chef’
Skillet Enchiladas with Chicken and Black Beans – Alison Mountford
By Chef Alison Mountford – for RINewsToday.com ACTIVE TIME – 15 TOTAL TIME – 30 Enchiladas taste incredible but they can be time consuming to roll up. This one-pot meal hits all of the notes but comes together effortlessly! You can assemble this ahead of time, too, and simply pop in the oven to heat…
Read MoreSausage and Broccoli Detroit Pizza – Alison Mountford
By Chef Alison Mountford for RINewsToday (See printable file, at bottom) ACTIVE TIME – 20 minutes TOTAL TIME – 1 hour (plus time for the dough to rest) If you haven’t had Detroit pizza yet, you’re in for a treat! The cheese melts to the sides and bakes into a deeply golden crust. You could…
Read MoreGrilled Cider Pork Chop + Zucchini Ribbon Salad – Alison Mountford
By Alison Mountford, contributing chef, RINewsToday ACTIVE TIME – 15 TOTAL TIME – 30 SERVES – 4 About – Raw zucchini ribbons are a fun and different way to serve the ubiquitous garden staple. Since you eat them raw, it also makes for a really speedy side dish. If you don’t eat pork, you can…
Read MoreFirecracker Eggplant – Alison Mountford
By Alison Mountford, contributing chef, RINewsToday ACTIVE TIME – 15 TOTAL TIME – 30 SERVES – 6 as a side dish Intro: Firecracker sauce toes the line between buffalo sauce and teriyaki. It thickens and glazes whatever you put it on while it cooks – and it is so simple to make. We love this…
Read MoreMeet Alison Mountford, RINewsToday new Food Writer
by Nancy Thomas Chef Alison Mountford joins RINewsToday as our new Food Writer & will be providing weekly recipes and other food and cooking information, from time to time. She is the founder of Ends+Stems – a meal planning membership and recipe website to reduce food waste. “Chef Alison” also hosts a series of online…
Read MoreWe Cook! Grilled Spatchcock Chicken, Romesco Sauce – Alison Mountford
By Alison Mountford, contributing chef, for RINewsToday Updated May, 2024 Active Time – 15 Total Time – 60 Serves – 6 ABOUT – Romesco sauce is fun to make with fresh charred peppers or use a jar of roasted red peppers. You can ask the butcher to remove the backbone from the chicken or try…
Read MoreSea Bass Ceviche – Anthony Salemme
By Anthony Salemme for RINewsToday.com (see downloadable and printable recipe, bottom of page) Serves 4 as a starter You can serve this on it’s own, atop a bed of greens for a ceviche salad, or with a handful of various flatbreads so you can scoop it up and enjoy! Fish 8 ounces fresh sea bass…
Read MoreStrawberry Doughnuts – Anthony Salemme
By Anthony Salemme, contributing chef (see downloadable, printable recipe, below) Makes 1 dozen These beautiful pink delights are baked not fried, so they are better for you 2 cups flour 2/3 cup sugar 2 teaspoons baking powder ½ teaspoon cardamon 1 teaspoon salt 2/3 cup buttermilk 2 eggs 2 Tablespoons butter, melted 20 strawberries (about…
Read MoreAsparagus & Green Pea Risotto – Anthony Salemme
By Anthony Salemme, contributing chef Serves 4 as a Meal (Downloadable, printable recipe at bottom of page) With the end of Spring and green all around us, this creamy risotto brightens any table. 1 ½ pounds asparagus, trimmed bottoms 2 cups peas, fresh or frozen 1 bunch green onions, sliced including the white parts 3…
Read MoreJamaican Jerk Chicken & Grilled Pineapple Slaw – Anthony Salemme
By Anthony Salemme, contributing chef Serves 6 – (downloadable, printable recipe at bottom of page) A bit of spice on the grill for the Holiday weekend. 6 chicken leg and thighs Jerk marinade 1 bunch scallions, washed chopped fine 4 cloves garlic, peeled, minced 1 1/2 teaspoons all spice 1 tablespoon onion powder 2 teaspoons…
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