One of the meals we get here at Beatitudes is a Cooked Half Chicken.  Here is a way to turn that into three meals.

From the Breast

• 1. Shred the meat
  2. Place into a bowl with 1/2 C corn
  3. chopped parsley
  4. diced shallot
  5. diced tomato
  6. Cilantro
  7. Sweet Chili Sauce
  8. Gochuchuang
  9. Lime juice
• Plate onto leaves of butter lettuce
• Garnish with jalapeño slices

Chicken Cobb Salad

1. 1. Shred chicken breast
   2. Plate with corn, cucumber, diced tomato, bacon, jalapeno, avocado, apple slices
   3. Serve with raspberry vinaigrette

Chicken Canaloni

1. 1. Shred remaining chicken
   2. Mix with Parm cheese and marinara
   3. Put into canaloni shell
   4. Top with alfredo sauce and marinara
   5. Drizzle with basil sauce

Andy Rodriguez
Buckwald’s Lead Cook

INGREDIENTS

• Fresh Chillean Sea Bass
• Garlic
• Serrano chili
• Green onion
• Ginger
• Microgreens

STEP BY STEP

1. Put fish into a hot pan, skin side UP
2. Chop ginger fine, chop serrano, chop garlic, chop green onion
3. Flip fish when meat starts detaching from the pan
4. Add garlic and ginger – cook 30 seconds
5. Add chives
6. Plate fish skin side down
7. Add microgreens on top

Josiah (Jo Jo) Rios
Bistro Cook

• Corn
• Black beans
• Cheddar, Monterey mix
• For Salsa
  • Tomato
  • Lemon or Lemon
  • Red Onion
  • Jalapeno
  • Cilantro
  • Powdered seasonings:  garlic, cumin, chili, pepper

1. Heat flour tortilla in a hot skillet
2. Slice a lime into quarters
3. Cut off jalapeno cheeks, and dice – put into a mixing bowl
4. Dice your tomato
5. Dice a red onion (or thin julienne strips)
6. Add just a pinch of powdered seasonings
7. Flip tortilla and top with shredded cheeses
8. Add corn and black beans to the tortilla
9. Chop cilantro and put into your mixing bowl
10. Drizzle a bit of oil into the bowl
11. Optionally, add a bit more pepper or chili
12. Add salsa toppings
13. Fold tortilla in half
14. Brown both sides
15. Clean cutting board and turn out your tortilla
16. Cut into four wedges
17. Top with cilantro, a lemon wedge, and a bit of sour cream

Timothy Fickett
Buckwalds Cook

INGREDIENTS

• Andouille Sausage
• 6 medium shrimp
• 1/4 Red bell pepper
• 1/4 onion
• Cooked fettuccini
• 1/2 C chicken broth
• 1/2 C heavy cream
• garlic
• 1/2 C crushed tomato with juice
• 1/2 C Parmesan cheese (inside)
• 1/4 C Parmesan cheese (top garnish)
• chopped parsley

STEP BY STEP

1. Slice andouille sausage into coins, then put into hot skillet with oil
2. Slice the onions thin, and add to the skillet
3. Toss your shrimp with a bit of your favorite seasoning
4. Push the onions aside and add the shrimp
5. Cook about 1 minute each side
6. Meanwhile, slice your bell into strips, and add to the skillet
7. Chop your garlic and add to the skillet
8. Add your cooked pasta and chicken broth
9. Stir to loosen the pasta
10. Add heavy cream and crushed tomato
11. Bring up to a simmer (about 2 minutes)
12. Add 1/2 C Parm cheese and mix
13. Top with 1/4 C Parm cheese
14. Garnish with parsley

Keelan Gilliam
Bistro Lead Cook

 INGREDIENTS

• 1 TBL EVOO
• Chicken breast or thigh cut into strips or pieces
• 1/4 Red bell pepper
• 1/4 Green bell pepper
• 1/4 C each Cheeses:  jack and cheddar pepper
• 1/4 White onion – thin strips
• 1/4 tsp each Onion powder, black pepper, Mrs. Dash, and chili powder, and cumin
  or 1 tsp GTP

1. Put oil in pan over medium high heat
2. Add chicken strips into hot pan
3. As soon as the chicken starts to show cooking
4. Add thin slices of white onion to pan
5. Slice green bell pepper and red bell – set aside in a bowl
6. Add dry spices to the bowl and toss to coat peppers
7. Add a little more oil to the pan
8. Add bell pepper and red bell and cook while you prep your tortilla
   • Tortilla
9. Add shredded cheeses to top
10. Put cooked chicken into a bowl, set aside
11. Wipe out the skillet
12. Put tortilla into the hot skillet
13. Once the cheese starts to soften, top with the chicken
14. Fold over – Finish cooking both sides
15. Cut into 3-4 triangular pieces
16. Plate with a tomato slice and/or a slice of avocado

Andy Rodriguez
Buckwald’s Lead Cook

INGREDIENTS

• SALAD
  • Salami
  • Ham
  • Tomato
  • Onion
  • Sunflower
  • Basil
• DRESSING
  • Balsamic
  • Dijon
  • Lemon juice
  • Olive oil
  • Honey
• TOPPING
  • Red bell pepper
  • Black olives – sliced
  • Black Olives
  • Pine Nuts

1. Chop salami roughly
2. Chop ham into strips
3. Lemon juice from fresh lemon
4. Halved Cherry Tomatoes
5. Thinly slivered red onion
6. Fresh basil chiffonade
7. Sunflower seeds
8. Dressing
   • Lemon juice
   • Dijon
   • Honey
   • Balsamic vinegar
   • Whisk in olive oil to emulsify
9. Toss with dressing
10. Top with thinly sliced red bell pepper, black olives, and pine nuts

Keelan Gilliam
Lead cook at Bistro

Hosted by Cosmin Barbu, Executive Chef

INGREDIENTS

• Onion Powder
• Garlic Powder
• Black Pepper
• Chili Powder
• Onions
• Iceberg lettuce
• Tomatoes
• Avocado
• Butter
• Cilantro
• Sour cream
• Salsa
• Lemon

STEP BY STEP

1. Put ground beef into a large skillet over medium-high heat
2. Add Mrs Dash, chili powder, butter, onion powder, garlic powder, black pepper
3. Shred iceberg lettuce and put it into a prepared taco shell
4. After beef has browned, put beef on top of the lettuce
5. Dice 1/2 of a red onion (or diced)
6. 1/2 on the salad, and 1/2 into a mixing bowl for guacamole
7. Cut tomato into slices, and then dice the pieces
8. 1/2 into your salad, and 1/2 into your mixing bowl
9. Roll up a large wad of cilantro and chop small
10. Split half and half – More leaves in your taco salad, more stems in your guac
11. Halve your avocado and squeeze to remove pit
12. Score the avocado using a butter knife
13. Turn out 3/4 into your guacamole and 1/4 onto your salad
14. Squeeze lemon or lime into your guacamole
15. Add 1/2 tsp salt or Mrs Dash
16. Top salad with shredded cheddar cheese, and then top with guacamole
17. Add sour cream beside the guac
18. Add salsa beside the sour cream

Timothy Fickett
Buckwald’s Cook

1. Start with a hot fry pan
   • Add 1 TBL Sesame oil
   • Add small pieces of raw broccoli
2. Cook 2 minutes
   • Add Red and Green Bell Peppers – Thin Julienne strips
3. Cook 1 minute
   • Add 6 pieces of Shrimp – Deshelled, but tail still on
4. Cook 1 minute
   • Add 1/4 tsp each granulated garlic and ginger
   • Add 1/4 C Chicken stock, followed by
   • 1 TBL Hoisin
   • 1 tsp Salted soy
5. Bring to a simmer
6. Mix 1 tsp corn starch in water, and mix to dissolve completely before adding
7. Add while stirring continually
8. Plate veggies and top with shrimp
9. Finish with Sesame seeds and Green onions

Keelan Gilliam
Plaza Bistro Cook
with Lori Eddings

• 1/2 Yellow Bell Pepper – diced
• Quarter four cherry tomatoes
• Diced green beans
• Kernel corn
• Green onions
• Basil – chopped
• Parsley – chopped
• Red onion – diced
• Add crumbled feta
• Cucumber – diced
• Radish – diced
• Add 2 TBL farro (ancient grain – 20,000 years)
• Add 2 TBL quinoa (7,000 years – from South America)

DRESSING

• minced garlic
• minced shallots
• seasonings
• lemon
• ¼ C olive oil to emulsify
  • Toss with all ingredients
  • Plate
  • Top with shredded basil or cilantro or parsley

Gouda, Red, Green, Mushroom Quesadilla

Keelan Gilliam
Plaza Bistro Cook

INGREDIENTS and STEP BY STEP

1. Cut off sides of a green bell peppers
2. Cut off sides of a red bell peppers
3. Remove white pith from any of the pepper
4. Julienne the bell peppers
5. Cut mushrooms so that you end up with about ½ C of chopped mushrooms
6. In a hot skillet, add your peppers
7. Cook about two minutes
8. Add mushrooms and cook another minutes
9. Meanwhile, add gouda slices onto half your quesadilla
10. Dump skillet contents back into your mixing bowl
11. Put tortilla onto the hot skillet
12. Dump hot peppers back into the skillet and onto the tortilla
13. Cook 1-2 minutes, then fold
14. Cook both sides until it is browned how you like it
15. Serve with a side of sour cream and/or salsa

David Fernandez, Buckwald’s Cook
and Lori Eddings, Registered Dietician

Plants in unexpected places

• 3 oz Diced mushrooms
• 1 oz Grated Cheese
• 4 oz  80-20 hamburger

Mix together and cook as a regular hamburger

Mushroom Facts:

• Found on every continent
• one of the most sustainable
• 1 million can be produced in 1 acre
• Don’t require sunlight
• Only veg that has Vitamin D
• High in potassium and B

Sweet, salty, bitter, and sour taste centers on the tongue.
Also umami taste bud (soy, ketchup, mushrooms)

David Fernandez
Buckwald’s Action Station Cook

with Celery and Radish Salad

• Pound chicken breast very thin
• Dredge in flour, then egg wash, then bread crumbs
• Put in hot skillet about 5-8 minutes – Cook to about 160º
  MEANWHILE . . .
• Prepare Side Salad
  • 1/2 Lemon juice
  • 1 TBL Shallots
  • 1 TBL Honey
  • Seasoning to taste
  • Dijon mustard to taste
  • 2TBL Olive Oil
  • 1/4 C Radishes – thinly sliced
  • 1/2 C Celery – thinly sliced
• Plate the salad
• Put the schnitzel half on the side and half on the salad
• Serve with a little mustard and wedges of lemon

Grandpa’s hints

1. Very lightly oil chicken and put between two sheets of plastic.  Rather than pounding it flat, use your rolling pin for a more controlled flattening.
2. In your flour dredge, add 1 tsp each of salt, paprika or chili powder, and garlic powder.
3. In your egg dredge, add a splash of water (about 1/2 tsp per egg) and some salt
4. In your bread crumb dredge, add about 1/4 as much flour to help the crumbs to stick, and 1 tsp corn starch to help it crisp up better.  Some grated lemon zest and thyme will also help give it a fresh taste.
5. Heat your oil to about 360º

Timothy Fickett
Buckwalds

Toasted Almonds

• Oil
• Add almonds
• Cook about 45 seconds
• Add 1/2 tsp sugar and 1/2 tsp honey
• Season with salt, cumin and red pepper
• That’s it.  Put on top of your meat, or on the side

This is an index, by Episode Number, of the What’s on the Menu series at Beatitudes Campus in Phoenix, Arizona. 

Once you go to the desired group, you can click on the words  “Episode Number” to see a text recipe, or click on the movie camera to see the TV broadcast (if available).

Use the link below if you would like to buy the recipe book on CD or a printed copy.

What’s on the Menu Collection:

• Index 1: Episodes 1 – 20
  • PDF copy
• Index 2: Episodes 21 – 40
  • PDF copy
• Index 3: Episodes 41 – 60
  • PDF copy

Buy the book in paper format BY CLICKING HERE.

Laurie Eddings and Mason Walker

INGREDIENTS

1. Beet – get a beet with bright greens and a firm body.  Wash and air dry the beat,  Cut off green leaving two inches of green stem
   (stores for a week in the fridge)
   • Peel off skin – eat raw, boiled or roasted
     (use a paper towel to remove the skin)
2. Radicchio (no brown areas or blemishes – discard the outside layer – wash and let air dry)  (stores up to two weeks in the fridge)  (Good in stews, roasts, or even pizza
3. Lemons, Dijjon, Shallots
4. Baby spinach – destemmed
5. Broccoli stem julienne strips
6. Quinoa
7. Grapefruit
8. Feta Cheese

• Prepare dressing in your Mason Jar or pickle jar
• Dressing
  • 2 tsp Dijon mustard
  • 2 tsp shallot
  • juice from two lemons
  • Add black pepper and tarragon, parsley and mint
  • 1/4 C EVOO
• Shake very well to emulsify
• Julienne a quarter of radicchio very thinly
• Add washed beat green julienne strips also very thinly
• Add leaves of baby spinach – stems removed
• Add beet – steamed and peeled – Julienne strips
• Add broccoli stems – julienned and blanched
• Add red quinoa – Cooked (steamed) 20 minutes
• Add ruby red grapefruit – cut off peel and pith
  Cut out sections from grapefruit
• Cut grapefruit into pieces
• Add feta cheese
• Cap and shake

Don’t eat beats if you have problems with kidney stones