Chef Robin's Tastes to Date

Monday, November 28, 2011

Homemade Hummus

Hey Everyone! Click on the the link below to see my segment on eightWest today!

Homemade Hummus

My Hummalicious Hummus Line can be found at all of these great local grocers, and more are soon to come! WootWoot!!!

Art of The Table-I'll be there handing out samples December 1st, 4-8

http://www.facebook.com/pages/Art-of-the-Table/140191247271

MIni Ada Village Farmers' Market December 2nd 6-9

http://www.facebook.com/pages/Ada-Village-Farmers-Market/89483161035

Grand Central Market- I'll be there handing out samples December 3rd 12-3

http://www.facebook.com/pages/Grand-Central-Market-Deli/138599932820692

The Crushed Grape- I'll be there handing out samples December 9th 4-6

http://www.facebook.com/pages/The-Crushed-Grape/106008179430490

Harvest Health Foods (Hudsonville for now)

http://www.facebook.com/HarvestHealthFoods?ref=ts

Saturday, November 26, 2011

FamMenu for Monday the 28th through Sunday the 4th

Holy Macaroni, it's been 60, raining and we are only a few days away from December...crazy!!!Definitely Oddball for Michigan! (although it will turn to 28 by the am, AUGH!)

So...busy week for Chef Robin's Hummalicious launch! A big production day this week and lots of Hubby and I doing samplings around town! Should be fun....and hectic...so easy breezy dinners are going to be my strategy this week! Don't miss my segment on Wood Tv 8's eightWest at 11 am on Monday! I'll post it on my Facebook page, too:0)

I have a great Entertaining Greats class this Friday, as well! Can YOU make it? Three great Appetizer recipes, Three great Dessert Recipes and some wonderful crowd pleasing, easy to fnd inexpensive wines! Sign up at www.rpssignmeup.com or call 616.863.6322 for more info, I have a few spots left! :0)
Have a great week!

Monday:Curried Grilled fish with brown rice, sauteed green beans with crimini mushrooms, key lime tarts for the kiddies!

Tuesday:Brazilian Style Feijoda-a yummy black bean stew served over jasmine rice, spinach salad with fresh blackberries, spiced pecans, feta & wild blueberry balsamic vinaigrette

Wednesday: Chicken in the crockpot with mushrooms and rice, dinner rolls, apple slices

Thursday:Venison Chili with Daddy- I'll be @ Art of The Table with my Hummus!

Friday: Pizza for the kiddies with Gigs and Gramps, I will be at my Entertaining Greats class, Hubs will be at the "Mini" Ada Village Farmers' Market, need a gourmet Triple Pack of Hummus to bring to your next event??? Go see him! Need great recipes for entertaining??? Come see ME!

Saturday: During the day, I will be at Grand Central Market, in GR on Monroe, sampling my Hummus...easy dinner of grilled venison steaks, baked potatoes, salad :0)

Sunday: Meatloaf-healthed up, of course! With spinach, carrots, red bell peppers and onion...Smashed taters, steamed broccoli and cinnamony baked apples...MMMM it will smell like Grandma's house! :)

Have a great week, and I'll see you around town!

Sunday, November 20, 2011

FamMenu for the week...

Hope you all have a wonderful week filled with Food & Fam! :0)

Here is my menu for the week...

Monday: Chicken & Dumplings Soup-the recipe is on my blog, too! GREAT with leftover Turkey, too! :)
Veggies and homemade ranch dip, apple & orange slices

Tuesday: Grilled Chicken smothered with BBQ, mushrooms & onions, toppedwith cheddar and melted under the broiler, Brown rice, sauteed green beans

Wednesday: Tortilla crusted Tilapia, spanish rice, corn, yellow squash and tomato saute

Thursday: .....What are YOU having? Guessing it's a gobbler of some sort! ;)

Friday: Pizza- have you noticed my routine for Fridays? Always pizza. Sometimes I make yummylicious fancy pizzas, sometimes I make empty the fridge ones! AND sometimes I go buy pizza. Its our Fam movie night, and that's just how we roll!!!

Saturday: A special Mexican Foods night for my very special BFF who will be here from Kentucky! Some yummy tostadas, with chicken and beans and cheddar, chips with my Smokey Guacamole and Fresh Salsa, and most likely a deLISH dessert

Sunday: BUSY week coming up, two hummus demos, one demo classand a lot of travelling to bring my hummus to stores in Ann Arbor and Lansing, so we may just do leftovers...

Have a super week, and don't eat too much Turkey!Hehe...

Wednesday, November 16, 2011

Lunch Menu for 11.17.11

“Chef Robin’s Tastes to Your Door”

~~Always made from scratch! You can count on it!~~

Delivery to the Rockford area at 12-12:15-please order before 10 am Thursday!

Chefrobinpersonalchef@hotmail.com

Soup: Chicken and Dumplings

A savory thick brothed soup with hearty chunks of carrots, celery, onions and chicken! Fresh herbed dumplings, tooooo!

Bowl: $4.50

Cup: $3.50

Salad: The Oriental Express

Shaved romaine, & red cabbage, cucumbers, carrots & mandarin oranges – topped with chopped almonds and sesame scallion crackers.

Sesame Soy Vinaigrette

Large: $7

Small: $4

Sandwich: Homemade Chicken Salad

Delicious chunks of tender roasted chicken breast mixed with sundried tomato and basil aioli over organic romaine lettuce, served on toasted sourdough.

Whole: $7.50

Half: $4

Sweet Treat: Pumpkin Chocolate Cupcakes

Moist pumpkin spiced cake with chocolate chips and slathered with Cream Cheese Frosting

$2.50

Combo Packs:

½ Sandwich + cup soup + sweet treat

½ Sandwich + small salad + sweet treat

Cup soup + small salad + sweet treat

$10

Monday, November 14, 2011

Time to Entertain

Click on the link below to see a video clip of me on a local TV show, eightWest! Pretty cool!

Time to Entertain

Sunday, November 13, 2011

FamMenu for the week of 11.14 to 11.20

Hello all, excitement is in the air! Michiganders can tune in to Wood TV 8's "eightWest" on Monday November 14th at 11am to check out a Chef Robin segment-featuring a recipe from my December 2nd class @ DreamMaker Bath & Kitchen! I will post a link to the segment as soon as I get my hands on it! :0)

Another busy week of appointments, errands, Chef Robin Shstuff, and the usual busy-ness of this fam of seven!

That being said, here is my FamMenu for the week ahead:

Monday: Leftovers from my Soups class from Friday-Hungarian Goulash, Beef Burgundy, clam chowder and chicken and dumplings-now that's some choice! :)

Tuesday: YUM-Mongolian Pork & Broccoli with Jasmine rice and orange wedges

Wednesday:Looks to be a bit chilly this day, so what else but Buffalo Chicken Chili? some corn muffins too... & applesauce

Thursday: Pan grilled venison steaks, baked potatoes, salad with homemade croutons yummylicious homemade buttermilk ranch

Friday: Mooooovie night!a nice glass of pinot noir and some bbq'd chicken and roasted potato pizza

Saturday: vegetarian night- smashed triple bean chipotle tostadas on homemade corn tortillas with cheddar and black olives-some smokey quacamole and chips and salsa, too plus cut fruit!

Sunday:Hubby's FAVE- Nana Rosie's "Hot Dogs n' Peppas'" sounds wierd, tastes GREAT! Sauteed crushed red pepper, garlic& fresh basil tossed with seared hot dogs and green peppers-served with Italian bread for dipping- so not healthy....But Nana DID live to just a few months shy of 100!!!-so hmmmm- and she taught me how to make this when I stayed with her for six weeks when I had only one munchkin! :) Love and miss her!

Have an AWESOME week everyone!

Hearty Chicken & Dumplings

I whipped this recipe up 15+ years ago at Kent Country Club, and to this day it is revered as a family, friend and Chef Robin student FAVE! Enjoy!

Hearty Chicken and Dumplings

Chef Robin Gourmet Cooking Classes

Soup

1 ½ stick butter

¾ C. flour

2 C. chopped carrots

1 C. chopped celery

1 C. chopped onions

1 T. chopped Fresh rosemary

1 t. chopped fresh thyme

1 t. chopped fresh sage

Salt & pepper to taste

3 quarts chicken stock

Cooked leg & thigh meat from one chicken (boneless)

Dumplings

2 C Flour

¼ t baking soda

1 T baking powder

1 t Salt

1 T Dried parsley

3 T cold Butter

3 T cold chicken fat from top of stock- if you have it!

1 C buttermilk

Melt butter in large soup pot over medium heat. Add carrots and cook for a few minutes. Add celery, cook for another few minutes, then add onions & herbs, salt & pepper and continue to sweat vegetable until vibrant in color and starting to soften, about 15 minutes. Add flour and cook this roux mixture, stirring constantly, until it is starting to turn a golden brown color. Add stock, one cup at a time, waiting for mixture to bind together after each addition. (this will prevent lumps) When all stock is added, then add chicken and bring mixture to a slow boil (a few bubbles), then turn down to a simmer. While soup is cooking, make dumplings, as follows:

Preheat oven to 450. In a food processor, mix together flour, soda, baking powder, salt and dried parsley-pulse to combine. Add chicken fat and butter and then pulse until combined. Add buttermilk and pulse just until combined. Bake in a greased 8x8 pan for 12 minutes, or until done. Cut warm dumplings into one inch squares and add to simmering soup at the last minute before serving, DELISH!!!

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Buffalo Chicken Chili

My fam loves to eat buffalo wings, so I decided to make that flavor into chili. I end up topping this spicy bowl of yummy stuff with “da’ Bomb!” dip and kettle style potato or tortilla chips, for a yummy salty crunch.

Chef Robin Gourmet Cooking Classes, 2010.
Serves 8

½ C. butter
2 C. finely chopped onion
1 C. finely chopped celery
1 C. finely chopped carrot
4 cooked chicken breasts cut into small chunks
4 C. chicken broth
1 C. Frank’s Red Hot sauce
1-29oz. can tomato puree
1 can light red kidney beans

In a large soup pot, melt butter. Add chopped onion, celery & carrot. Saute until vegetables are soft. Add remaining ingredients and stir to combine. Bring to a boil, then turn down to a simmer, for 30 minutes. Serve piping hot, topped with the dip n’ chips. Yum, it’s got a nice kick!

"Da Bomb Dip"

Organic Kaleriffic Salad

From Chef Robin

Serves 4-6

½ C thinly sliced red onion

1 T raw apple cider vinegar

2 C boiling water

2 packages organic baby kale

2 C fresh porteenie mushrooms,

cleaned & thinly sliced

¼ C. extra virgin olive oil

1 teaspoon sea salt

¼ C wild blueberry balsamic vinegar

For garnish: ¼ C toasted pine nuts &

1 C. fresh or 1/3 C. dried organic

blueberries

Place the sliced red onion in a small

bowl with apple cider vinegar and

boiling water. Allow to soak 10-15

minutes. Rinse & squeeze out excess

moisture. Place kale & criminis in a

large bowl. Drizzle with oil and

sprinkle with salt. Massage the

mixture with your hands until the

kale turns a deep green and wilts

slightly. Add onions and balsamic

vinegar to kale mixture. Toss, adjust

seasoning to your taste and serve

garnished with some toasted pine

nuts & blueberries.

Kale provides you with 868% RDA of Vitamin K, 261% of Vitamin A, 170% of

Vitamin C, 33% of Manganese, as well as 12% of Calcium, Copper & Vitamin B6

HEALTHY SNACKS FOR KIDS

Kids need healthy snacks to fuel their energetic days and growing bodies. Here are some healthy, kid pleasing snacks that will make their engines rev all day long!:

Pretzel rods dipped in melted dark chocolate and rolled in crushed nuts or unsweetened coconut- salty, sweet and full of antioxidants and healthy monounsaturated fats!

Lowfat cheese cut into squares paired with whole wheat crackers- let them build a tower with this fiber, whole grain & calcium packed snack!

Homemade Veggie Ranch Dip: mix together 1 Cup canola mayonnaise or "Veganaise", 1/2 Cup Greek yogurt, 1 clove fresh garlic, smashed, 1 Tbsp. each fresh parsley, chives & dill (or 1 tsp. each, dried), 2 T buttermilk, a squeeze of fresh lemon juice and sea salt & pepper to taste. Use yummy carrot sticks, sugar snap peas, fresh green beans and other veggies to dip like crazy!

Fruity sensations-give the kids slices of apples, wedges of oranges, halved grapes and berries, sliced mangoes, you name it, and let them go to town creating edible art!

Green eggs & Ham: put a drop of green food coloring in some Vanilla Greek yogurt, mix together and top with a canned apricot or peach half. Pair with a mini whole wheat tortilla slathered with cream cheese, raspberry preserves and a slice of your fave deli ham- kids love this "Seussical" treat!

Trail mix- who can resist trail mix? Make it healthy with unsalted nuts and seeds, air popped popcorn,whole grain mini crackers (like cheddar fish) and alphabet pretzels- add in some dried cranberries or blueberries for antioxidants and yummy semi-sweet chocolate chips for a little monounsaturated fat too!

Whole Grain Mini Pizzas- whole wheat English muffins or bagels split & topped with tomato sauce, mozzarella cheese and veggies-perfect made in a toaster oven!

Bean & Cheese Quesadillas- serve them up with vegetarian re-fried beans and 2% milk cheese. Serve with your fave salsa- and add in some chunks of avocado and corn, YUM!

Creme Brulee

A classic French Bistro dish, this dessert has an amazingly short list of ingredients, and with a bit of careful cooking, you can have this decadent treat at home! Chef Robin Gourmet Cooking Series, 2010. Makes 8- 6 oz servings

1 Qt. heavy cream

1 vanilla bean

½ C. sugar or vanilla sugar

6 egg yolks

Brown sugar

Preheat oven to 300. Place cream in a heavy saucepan. Split vanilla bean down the middle and scrape seeds out. Place beans & pod into cream. Heat until just boiling, then cover & set aside to steep for 15minutes. Meanwhile, Whisk egg yolks & sugar together. Strain cream into egg yolk mixture. Mix well. Pour custard into ramekins, then place them in 9 x 13 pans. Pour boiling hot water into the pan going half way up the ramekins. Bake for 40 minutes, or until custard is set, but quivering when jiggled. Remove from oven and cool to room temp. Cover & refrigerate for up to 2 days. A few hours before serving, sprinkle cold custard with brown sugar and place under a low broiler. Broil for about 2 minutes, or until sugar liquefies…watch like a hawk! Sugar BURNS very quickly! Return to fridge, then serve garnished with fresh berries and a refreshing sprig of mint.

French Onion Soup

A Yummy Bistro fave made from the humble & affordable onion! This delish pot of savory broth is fun to serve to company! Makes 8-10 servings.

Chef Robin Gourmet Cooking Series

4 medium sized sweet onions, peeled & sliced fine

2 cloves garlic, pressed or chopped

4 T. butter

1 t. salt

½ t. dried thyme

1 t. sugar

½ C. sherry or brandy

8 C. beef broth

Pepper, to taste

Croutons

Gruyere cheese, grated

Smoked provolone slices

In a large soup pot, melt butter over medium heat. Add onions and allow to S_L_O_W_L_Y caramelize. (hint…leave them be!!!) Don’t stir the onions for a good 10 minutes. This allows them to melt down into velvety sweet strands of yumminess! Stir a few times over a period of 30 minutes, until the onions are nicely browned. (you can add a splash of water if they start to stick to the bottom of the pan) Add garlic, salt, thyme, sugar & pepper, stir to combine. Add sherry and allow to cook for 5 minutes, and then add broth. Bring soup to a boil, then turn down to a simmer & allow to do so for 30 minutes.

Turn broiler to hi heat. Fill 6 to 8 oz. bowls with soup, leaving about a ¼ inch rim on the top. Top with a handful of croutons, a few tablespoons of gruyere and a slice of provolone. Place bowls on a pan and place under broiler for 1 minute, or until golden and bubbly. Serve.

Pumpkin Chocolate Cupcakes with Cream Cheese Frosting

These yummy lil’ cakes are moist, chocolatey and topped with the cream cheese frosting they are sooo good! Chef Robin Gourmet Cooking Series, 2010.

Makes 24 standard cupcakes

4 eggs

1 C. oil

2 C. sugar

2 t. vanilla

I small can pumpkin

(14.5-15 ounce, or half of a 29 ounce can)

2 C. flour

2 t. baking powder

1 t. baking soda

1 t. salt

3 t. pumpkin pie spice

2 C. chocolate chips

Preheat oven to 350. Whisk together eggs, oil , sugar, vanilla & pumpkin n a large bowl. In a separate bowl mix together all dry ingredients, including chocolate chips, add to wet ingredients. Bake in lined muffin tins for 25- 30 minutes or until a toothpick comes out clean. Place on a cooling rack, until cool to the touch. Meanwhile, make frosting:

¾ C. softened butter

8 oz. softened cream cheese

24 oz. powdered sugar

2 t. vanilla

Garnish

½ C. chocolate chips

Cream together butter & cream cheese, add powdered sugar, little by little, then add vanilla, beat until smooth in texture. Grate chocolate chips in a handheld cheese grater, set aside. Frost cool cupcakes, and “dip” the tops of the cupcakes in the grated chocolate as garnish. Keep cupcakes refrigerated, yummy good!

Weller-Black Wine Celebration