Platinum Chef Extended!

Hi Everyone,

It's been a really hectic May and I have extended my Platinum Chef Challenge to the end of June. Please send me your recipes if you would still like the participate. (See my original post to refresh your memory.) Sorry for the delay!

-Cookie

Platinum Chef Challenge #13!

Now it's MY turn to host The Platinum Chef Challenge and I've got some great Spring food for you! Let's first review the rules, shall we?


“Platinum Chef Challenge started as an activity on a cooking message board to encourage members to create a meal out of 5 selected ingredients. You might think they go together, and you might not. You might have used them before, or maybe not. Maybe you will have a recipe in mind, and maybe you will create a new one. Most likely, you’ll put on your creative (chef’s) hat and whip out something new and exciting. To play, just create a meal using the five given ingredients and blog about it. Please link back to this post, and feel free to include the event logo in your blog. The meal can consist of 1 or 2 dishes - so you can use all the ingredients in one recipe, or make two. Example: main dish + side, appetizer + main dish, main dish + dessert, etc. But, if more than one dish is created, each dish must use at least two of the ingredients (and, any ingredient may be repeated and used in both dishes if desired). You can add whatever other ingredients you like.”

NOW here are my lucky #13 ingredients:

Asparagus (green or white)Garlic (chopped, roasted, etc)Mushrooms (any variety you like)

Strawberries (fresh, preserved, dried, etc) Cheese (any kind you like)

Please send me your recipes and pictures by May 31th.

Email: workout-then-cook@sbcglobal.net

Name
Location
Name of your dish(es) and your blog
Pictures you want in the Round-up
Link to the PCC post in your blog

Good luck and I can't wait to see your creativity!

I'm the Next Platinum Chef!

I won Platinum Chef this time so it's my turn to host...stay tuned for the "Secret Ingredients!"

Platinum Chef: Apricot-Glazed Pork Chops & Mashed Butternut Squash

It's Platinum Chef time again! This time our ingredients were: onions, apricots, cream, nuts and butternut squash. At first I was a lil scared that I wouldn't been able to come up with anything since I'd never really cooked with apricots or butternut squash but after some major brain-wrecking, I came up with the most perfect recipes. The sweet apricot preserve mixed perfectly with the salty pecans and the crunchy pork chop was the perfect contrast to the creamy mashed butternut squash. Talk about Comfort Food!

Apricot-Glazed Pork Chops

Ingredients:

2 bone-in pork chops
¼ c apricot preserve
¼ c ground pecans
¼ c Italian breadcrumbs
Salt and pepper
Olive oil

Prep:

1. Preheat oven to 375°F. Brush oil on a baking dish.

2. Salt and pepper pork chops on both sides. Spread preserve over chops; coat with nuts and breadcrumbs. Place in baking dish.

3. Lightly place tin foil over baking sheet. Bake for 35 minutes. Remove foil and bake 5-10 minutes more or until chops are golden brown and juices run clear.

Caramelized Onion Mashed Butternut Squash

Ingredients:

1 Tbsp olive oil
½ medium onion, thinly sliced
1 lb butternut squash, peeled and chopped into 1” pieces
1 Tbsp butter
¼ c heavy cream
1 tsp brown sugar
Pinch of nutmeg

Prep:

1. In a small skillet, heat oil over medium heat. Add onions and cook until gold brown, about 20 minutes, stirring occasionally.

2. Meanwhile, place squash in a large pot and cover with cold water with a dash of salt. Bring to a boil over high heat. Reduce heat to medium and cook until fork tender, about 15 minutes. Drain completely and return to pot. Mash and add milk, butter, salt and pepper. Stir in caramelized onions.

Platinum Chef - Another Brunch

It's time for another Platinum Chef entry and this time the ingredients were: Potatoes, Pear, Egg, Parsley and Carrots. At first I had no idea how they would go together but then I thought "What would be better than making brunch since we're using eggs?" My Cheesy Baked Eggs and Potatoes came out SO yummy and the Pear and Carrot Muffins weren't too shabby either! What a Breakfast of Champions huh?

Cheesy Bacon Potato Bake

Ingredients:

2 c frozen shredded hash brown potatoes, thawed
1 c Half & Half
4 eggs
1 tsp dried parsley
8 slices crisply cooked bacon, crumbled, reserve drippings
1 c sliced mushrooms
1 c chopped tomatoes
1 c Cheddar cheese, shredded

Prep:

1. Preheat oven to 375°F. Press potatoes onto bottom and up sides of greased 9-inch pie plate. Bake for 10 minutes.

2. Combine half & half, eggs and pepper in medium bowl; beat until well mixed. Stir in bacon, drippings, mushrooms and tomatoes. Sprinkle half of cheese over potatoes. Pour egg mixture over cheese.

3. Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Top with remaining cheese. Let stand 10 minutes before serving.

Pear-Carrot Muffins

Ingredients: (12 muffins)

1¾ c raisin bran cereal
1¼ c all-purpose flour
¾ c sugar
1¼ tsp baking soda
1 tsp ground cinnamon
¼ tsp salt
1 egg
¾ c buttermilk
¼ c canola oil
¾ c finely chopped peeled pear
¾ c grated carrots
¼ c chopped walnuts

Prep:

1. Preheat oven to 400°F. In a bowl, combine the first 6 ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts.

2. Fill paper-lined muffin cups ¾ full. Bake for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Platinum Chef Pork Chops!

This is my second Platinum Chef Challenge and again, it was SO much fun to come up with the dishes. The ingredients this time were: Lentils, Lemon, Goat cheese, Spinach and Vinegar. My main ingredient was Pork Chops and it went REALLY well with the spinach goat-cheese stuffing and lentil salad. I never thought stuffing Pork Chops would be so easy and SO incredibly worth it! YUM!

Pork Chops stuffed with Goat Cheese and Spinach

Ingredients: (2 servings)

1 Tbsp olive oil
½ tsp salt
¼ tsp black pepper
1 c frozen chopped spinach, thawed, drained, and squeezed dry
2 oz goat cheese, softened
½ tsp grated lemon rind
2 tsp Dijon mustard
2 boneless pork chops

Prep:

Preheat oven to 400°F.

In medium bowl, mix cheese, mustard, lemon rind and spinach until well blended.

Using a sharp knife, slice pockets into chops by slicing horizontally into the side, and almost through to the other side. Season the outside with salt and pepper. Stuff chops with spinach mixture, allowing stuffing to overflow out of pockets.

Heat oil in a large skillet over medium-high heat. Add pork chops and sear on 1 side until browned, 3 to 4 minutes. Flip chops and cook another 4 minutes until done.

Lentil Salad with Lemon Dressing

Ingredients:

½ c dried brown lentils
1 medium tomato, chopped
2 Tbsp olive oil
2 oz goat cheese, crumbled
2 Tbsp red wine vinegar
1 tsp Dijon mustard

Prep:

Cook lentils in pot of boiling salted water until just tender, about 20 minutes. Drain well. Place in large bowl. Mix in tomatoes.

Whisk together olive oil, mustard and vinegar. Season with salt and pepper. Add dressing to salad; toss to coat. Add goat cheese. Transfer salad to serving bowl or platter.

My FIRST Platinum Chef Challenge!

This is my first Platinum Chef Challenge and it was SO much fun to come up with a recipe using this month's ingredients, which were:

Sage
Bacon
Apples
Shallots
Mushrooms

I had originally wanted to make some type of porkchop with a type of Apple Sauce and then some mashed potatoes on the side with bacon (which I may still do!) but I thought this "Breakfast-Themed" meal was more creative. The Frittata and Muffins were both delicious and the savory with the sweet went really well together. I'm so glad we still have 4 muffins left over! :)

Apple Oatmeal Muffins

Ingredients: (6 muffins)

½ c all-purpose flour
½ quick oats
1 tsp baking powder
¼ tsp baking soda
1/3 c packed brown sugar
1 tsp dried sage
½ c raisins
½ c yogurt
1 egg, beaten
1 Tbsp vegetable oil
1 c apple, peeled and shredded (I used a food processor)
½ c raisins

Prep:

1. Preheat oven to 400 degrees F.
2. Lightly grease 6 muffin cups or line with paper muffin liners.
3. Stir together flour, baking powder, sugar, sage and salt. In a separate bowl, stir together yogurt, egg and oil. Stir egg mixture into flour mixture just until combined. Fold in apples, raisins and oatmeal.
4. Spoon batter into prepared muffin cups. Bake for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Mushroom Bacon Frittata

Ingredients:

4 large eggs, beaten
5 slices bacon
1 c sliced mushrooms
2 shallots, chopped
½ c sour cream
½ tsp salt
1/8 tsp ground black pepper
1 c Mexican cheese blend

Prep:

1. Preheat oven to 350 degrees.
2. In a large skillet over medium heat, cook bacon and reserve 1 Tbsp drippings.
3. Sauté mushrooms and shallots in bacon drippings, stirring occasionally, until shallots are tender and mushroom are lightly browned. Remove from heat and set aside.
4. In a medium mixing bowl, combine eggs, sour cream, cheese and seasonings and mix well. Pour egg mixture into small greased baking dish. Stir in onions and mushrooms. Sprinkle evenly with crumbled bacon.
5. Bake for 20 to 25 minutes or until eggs are completely set.
6. Remove from oven. Allow to cool 5 minutes. Slice in half and serve warm with Apple Oatmeal Muffins.