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.
Chef Felicia Grady of Plate it Up Catering not only runs an amazing catering company, but she also participates in a youth culinary mentorship program.
On Tuesday, she joined us along with a couple of her students to prepare an Ultimate Ham Sandwich and Smoked Salmon Honey Pecan Salad.
For more information visit, PlateItUpCatering.net
You can find more from all of today’s “Life.Style.Live!” guests at the links below:
Plate It Up Catering – Frozen Food Month
Darlington Bed Race – Noblesville
Nathan Lowe – The Indy Dog Whisperer
facebook.com/theindydogwhisperer
Sherri French – Mom Hint
Green’s Lawn Care
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.