The summer season is the perfect time to try a new salad when you’re craving something light!
Chef Felicia Grady, owner of Plate It Up Catering, joined us Tuesday on “Life. Style. Live!” to share her recipes for Black Bean Corn Fiesta Lettuce Wraps and Strawberry Salad with House Made Blue Cheese Dressing.
Black Bean Corn Fiesta Lettuce Wrap
Ingredients:
- 1- 12 oz can black bean
- 1- 12 oz can corn
- 1/2 cup dice onion
- 1/2 cup diced peppers (red, green yellow)
- 1/2 cup diced tomatoes
- Salt to taste
- 1 tbsp paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 package of romaine lettuce
Directions:
Combine all ingredients together and mix well.
Top each lettuce leaf with corn mixture.
Bleu Cheese Dressing
Ingredients:
1 cup mayo
1/2 cup sour cream
1/4 cup blue cheese
1/2 tsp onion powder
1/2tsp garlic powder
TT salt
1/4 tsp lemon juice
1/2 cup butter and milk
Directions:
Mix sour cream and mayo together. Add the rest of the ingredients to the mixture. Blend well.
For more information, click here.
Who knew Girl Scout Cookies would make such a great chicken coating!?
Chef Felicia Grady, Plate It Up! Catering’s, executive chef & ServSafe proctor instructor, joined us today with her recipes for Coconut Curry Chicken and Creamed Spinach.
Her Coconut Curry Chicken Recipe was inspired by her competing in the Girl Scout Cookie Cook Off.
Grady also shared that she was recently awarded Chef of the Year by the America Culinary Federation.
Plate It Up! Catering is a catering company specializing in gourmet gluten-free, vegan, and vegetarian cuisine.
For more information visit, plateitupcatering.net.
You can find more from all of today’s “Life.Style.Live!” guests at the links below:
Chef Felicia Grady
Kyle Mitchell – Social Anxiety
Lady Bits – IndyFringe Theatre
Shannan Monson – Get Paid What You’re Worth
Tom Alvarez – On The Aisle
These are two dishes you may want to highly consider adding to your menu if you plan on celebrating New Year’s at home!
Chef Felicia Grady, Plate It Up Catering’s, executive chef & ServSafe proctor instructor, joined us today with her recipes for Chicken and Andouille Sausage Etouffee with Rice Pilaf, Shrimp Scampi Over Pasta.
Chicken and Andouille Sausage Etouffee
Ingredients:
- 1/2cup diced Chicken
- 1/2cup slice Andouille sausage
- 1/4cup creole seasoning
- 2tbsp vegetable oil
- 1/4cup flour
- 1/2cup did ced onion
- 1/2cup diced red and green peppers
- 1cup rice
- 1 cup chicken stock
Directions:
In a heavy bottom skillet heat the vegetable oil add onions and peppers saute until translucent and the chicken and sausage cook until fragrant for about 5 min add the flour.
It will be a little lumpy. Add the stock cook until it’s a smooth consistency and reaches the internal temperature of 165 Fahrenheit.
Shrimp Scampi Over Pasta:
Ingredients:
- 1- lb shrimp devined and peeled
- 1/2 cup butter
- 1/2 cup olive oil
- 1/4 cup garlic
- Pinch of salt
- 1/4 cup dry white wine
Directions:
Heat the oven 425 Fahrenheit
In a heavy bottom skillet add the oil and butter melt together add the garlic, wine, salt and shrimp. Put the skillet in the oven cook until shrimp internal temperature of 145 degrees.
It should be lightly brown.
For more information visit, Plateitupcatering.net.
Today, Felicia Grady, executive chef for Plate it Up Catering and ServSafe Instructor Proctor, joined us in the Indy Style kitchen making Fettuccine Alfredo and Curry Coconut Shrimp.
For more information visit, PlateItUpCatering.net.
Chef Felicia Grady of Plate It Up Catering joined us today to make her Lobster Risotto and Quiche Lorraine. She also told us about her catering company, the classes they offer, how they need sponsors and more! Felicia also brought along Lauren Cazares and Kristina Cazare, two of her students, to help her in the kitchen.
Lobster Risotto
Ingredients:
- 1cup arborio rice
- 32oz chicken stock or vegetable stock
- 1/4 cup parmesan cheese
- 1/2 cup diced white onion
- 2 tbsp butter
- 1/2 cup white dry wine
- 2/4 cup heavy cream
- Pinch of Parsley
Directions:
- Beat stock to boiling
- In a non-stick pan over med heat melt butter. Add onions cook to translucent.
- Add rice stir to translucent.
- Add hot stock one ladle at a time
- Cook until rice is done 135 Fahrenheit
Quiche Lorraine
Ingredients:
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 9in deep dish pie shell
- 3 eggs
- 1 cup bacon diced
- 1 cup diced white onion
- 1 cup greyer cheese shredded
- 2 tbsp cooking oil
Directions:
- Turn oven on 375 degrees
- Combine milk and heavy cream together add eggs salt whisk together.
- Sweat onions in oil mean time put bacon In pie shell top with onions and top with cheese.
- Pour custard on top of bacon,onion, and cheese baked at 375 Fahrenheit for 30 minutes.
For more information visit, plateitupcatering.net.
The Indiana Black Expo is taking over Indy with 10 days packed full of both fun and education. Today, we’re focusing on the Minority Health Fair which features over $2,500 worth of free health screenings, health education information, special guest speakers, cooking demonstrations, entertainment, health activities and much more!
Chef Felicia Grady CCE, Plate it Up Catering executive chef, ServSafe proctor instructor and restaurant consultant joined us today to share recipes for Chicken Marsala and Spinach Mushroom Pasta. You can meet her this weekend at the IBE’s Minority Health Fair happening, July 16 to July 18. They will be located at the Indiana Convention Center Hall I-K. She will be doing Health Eating Demonstrations on Friday at 11:15 and 12:30 pm.
Antoniette Holt, director of the office of minority health for Indiana State Dept. of Health also joined us today to share more about the Minority Health Fair.
Indiana Black Expo
Indiana Black Expo hosts the state’s two largest cultural events: Summer Celebration and Circle City Classic. These events not only provide entertainment, education, and access to resources for the Indiana community but also support the year-round programming to propel the future of today’s youth and families.
IBE’s annual Summer Celebration provides the setting for the world’s most expansive health screening event targeting African Americans and minorities. The Black & Minority Health Fair is staged by the Indiana State Department of Health at the Indianapolis Convention Center. Thousands of individuals, many of whom are elderly and/or indigent, have access to more than $2,000 in screenings and examinations at no cost. Demonstrations, presentations, an interactive stage, and distribution of information are also features of this important highlight of every summer.
Black and Minority Health Fair
Opening Ceremony:
Friday, July 16, 2021, 9 a.m. – 10 a.m.
Exhibit Hours:
Friday, July 16, 2021, 10 a.m. – 7 p.m.
Saturday, July 17, 2021, 10 a.m.– 7 p.m.
Sunday, July 18, 2021, Noon – 6 p.m.
Health Screening/Education:
- COVID-19
- Cholesterol-full lipid panel
- HIV Testing/Education
- Dental Education/Screening
- Vision Education/Screening
- Foot and Ankle Health
- Clinical Breast Exams
- Self-Care/Mental Health Education
- Adolescent Vaccines (For Back to School)
Chicken Marsala
Ingredients:
- 1 cup of white rice
- 1cup chicken stock
- 2 boneless skinless thin sliced chicken breast
- 1 cup of sliced mushrooms
- 1cup cornstarch
- 1/2 cup olive oil
- 1/2 cup marsala wine
- 2tbsp heavy whipping cream
- Salt to taste
- 2 tsp parsley
Directions:
- Cook rice According to directions
- Heat oil on med high heat to 350 Fahrenheit
- Dredge the chicken in corn starch coating the entire chicken with cornstarch
- Cook until brown on both sides, but not completely done
- Remove from pan
- Add mushrooms cook 5 mins
- Add chicken stock cook 5mins
- Add marsala wine
- Cook until the sauce thicken
- Add chicken finish cooking until internal temperature reaches 165 Fahrenheit
- Finish with heavy cream
- Garnish with parsley
Spinach Mushroom Pasta
Ingredients:
- 1lb – gluten-free spaghetti
- 1 16oz bag of baby spinach
- 1/2 cup med diced onions
- 1 cup sliced mushrooms (any kinds of you liking)
- 1/2 tbsp -crushed garlic
- 2tbso – butter
- 2tbsp parmesan cheese
- Salt to taste
- Pepper to taste
Directions:
- Cook pasta according to directions
- Melt 1tbsp of butter over medium heat
- Cook mushrooms until golden brown
- Add rest of butter
- Sweat onions until translucent
- Add garlic
- Add spinach cook until wilted
- Remove from pan place on top of pasta
- Garnish with parmesan cheese, salt and pepper
For more information on Felicia visit, plateitupcatering.net.
For more information on the Indiana Black & Minority Health Fair click here or call: 317-232-3231.
THIS SEGMENT IS SPONSORED BY THE MINORITY HEALTH FAIR.