Archive for the ‘Holiday’ Category
Sunday, March 17th, 2013
Serves: 4-6 People
Cooking Time: 1 Hour
Ingredients:
1 frozen deep-dish pie crust (9 inch), unbaked
1 cup cooked corn beef, fat removed, small diced
1 cup shredded hash brown (Simply Potato Brand)
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, small diced
2 cups cabbage, small diced
1 cups loosely packed Swiss cheese, shredded
1 tablespoons Dijon Mustard
¼ teaspoon salt
¼ teaspoon black pepper
6 eggs
½ cup half & half
2 tablespoons fresh chives, chopped
Directions:
Preheat oven to 375 degrees. Place a medium size skillet over high heat add oil, garlic, onions and cabbage cook about 5 minutes until tender, remove from heat and let cool. In a medium size-mixing bowl add corn beef, hash browns, Swiss cheese, Dijon, cooled cooked cabbage mixture, salt & pepper. Mix together well and spread out evenly on the bottom of the piecrust
In medium bowl add eggs, half & half and chives whisk until well blended. Pour over corn beef mixture Place on baking sheet and bake for 40 to 45 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting to serve.
View Hawaii Private Chef Ryan Covert’s Recipes Featured in KTA
Tags: Recipe with Eggs, St. Patrick's Day Recipe, Top Chef Holiday Recipe
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Sunday, March 17th, 2013
Serves: 4-6 People
Cooking Time: 20 Minutes
Ingredients:
1 ½ cup frozen shelled edamame, thawed
3 ripe avocado, peeled, pitted and small diced
1/2 cup chopped cilantro
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 teaspoons Tabasco
Juice of 1 lime
Salt and freshly ground black pepper, to taste
Directions:
Put edamame, garlic, ginger, Tabasco and lime juice in the food processor and pulse until finely chopped but not smooth. You want some texture in the edamame. Transfer edamame mixture to a medium size mixing bowl and diced avocados, cilantro and season with salt and pepper, mix well to incorporate all the ingredients together. Transfer edamame guacamole into a serving bowl. Serve with your favorite tortilla chips or vegetables.
Tags: Avocado, cold appetizer, Cold Snack, Edamame Recipe, Small Bite, St. Patrick's Day Recipe, vegetarian
Posted in Appetizers, Holiday, KTA - Published, Recipes | No Comments »
Sunday, May 13th, 2012
Makes: 12 Crepes
Total Preparation Time: 30 Minutes
Ingredients:
2 large eggs
1 cup all-purpose flour
1 ¼ cup milk
1/4 teaspoon salt
2 tablespoons butter, melted
1 teaspoon Cinnamon
1 teaspoon Vanilla
Cooking Spray
Filling
1 (13oz) Jar Nutella, chocolate hazelnut spread
1 quart Strawberries, Sliced
2 pints Blueberries
Directions
Directions:
For the batter place all ingredients in a blender and mix for 30 second until smooth, and set aside. For the filling slice the strawberries and combine the blueberries in a bowl and set aside. Heat a 9-inch non-stick pan on medium heat, coat lightly with cooking spray. Ladle a small amount (1/4 Cup or 2 ounces) of the batter onto the pan and then immediately tilt and swirl so the bottom is coated evenly with a thin layer of batter. Cook the crepe for about one minute, until the bottom is light brown. Loosen with a spatula, turn and cook the other for another minute. Stack finished crepes on a plate, Continue until all batter is gone. To assemble the crepes, spread about 1 tablespoon of Nutella on the crepe, add about 1/3 cup of fruit mixture, roll up like a burrito and serve.
View Other Oahu Private Chef Ryan Covert’s Recipes Featured in KTA
Tags: berr, Cold Breakfast Recipe, Covert Affairs Recipe, Holiday Recipe, Hot Breakfast Recipe, Strawberries
Posted in Breakfast, Holiday, KTA - Published, Recipes | No Comments »
Sunday, April 8th, 2012
Serves: 6-8 people
Cooking Time: 1:20
Ingredients:
1 pack English muffin (6 whole muffins)
6 ounces ham, thinly sliced
15 shiitake mushrooms, stemmed, caps sliced
1 onion, diced
2 tablespoons butter
4 ounces goat cheese, crumbled (about 1 1/2 cups)
4 ounces Swiss cheese, grated (about 1 1/2 cups)
4 ounces Parmesan cheese, grated (about 1 1/2 cups)
1/4 cup chopped Basil
18 large eggs
2 1/2 cups whole milk
1 tablespoon Dijon mustard
1 teaspoon salt
cooking spray
Directions:
Preheat oven to 350°F. Melt butter in large nonstick skillet over medium-high heat. Add onions and mushrooms and sauté about 8 minutes until tender. Season to taste with salt and pepper. Let the mushroom and onions cool. Spray a 13x9x2-inch glass baking dish with cooking spray. Cut the English muffins in half, Line the bottom of the baking dish with 1 layer of bread (6 halves), Arrange half of ham evenly over bread. Sprinkle half of the goat cheese, Swiss cheese, parmesan cheese, basil, and mushrooms on top of the ham. Next add a second layer of English muffins. Layer remaining ham, goat cheese, Swiss cheese, parmesan cheese, basil, mushrooms and onions on top of bread. Whisk eggs, milk, mustard, and salt in bowl and a pinch of pepper. Pour egg mixture over bread and press down on the bread with a spatula allowing the bread to soak up egg mixture.
Bake about 1 hour until center is set and golden brown. Remove from oven and cut into squares to serve.
View Oahu Personal Chef Ryan Covert’s Recipes Featured in KTA
Tags: Brunch, Covert Affairs Recipe, Easter Recipe, Holiday Recipe, Recipe with Eggs
Posted in Breakfast, Holiday, KTA - Published, Recipes | No Comments »
Wednesday, January 18th, 2012
Serves: 6-8 People
Cooking Time: 45 minutes
Ingredients:
2.5 lb Ground Beef
1 Medium Sweet White Onion, Diced
6 Large Cloves of Garlic, Minced
7 Shitake Mushrooms
2 Packs 3.5oz Bunapi Mushrooms
2 Cans Campbell’s Golden Mushroom Soup
½ Teaspoon Black Pepper
1 ½ Teaspoons Salt
2 Teaspoons Better Than Bouillon Beef Base
2 Tablespoons Fresh Ginger
Topping Ingredients:
1 Small Size Kabocha, Peel & Dice
7 Small Russet Potatoes, Peel & Dice
½ Stick Butter
½ Teaspoon Salt & Pepper
5oz Bag of Sargento Artisan Parmesan Cheese, Pre Shredded
Directions:
Preheat the oven to 450°. First you must wash, peel and dice both the russet potatoes and kabocha squash, place them into a pot with a touch of salt, cover with a lid, and bring to a boil and cook until tender. Drawn the water out and then add the butter, salt & pepper and mash together well. Set the potatoes aside. Next take the meat and place it into a pot on the stove on medium to high heat. Cook the meat until its brown and then remove from the heat and pour out excess grease. Then add the onion, mushrooms, garlic, ginger, beef base, salt and pepper and mix together. Next add the Campbell’s soup along with ½ a can of water, stir the ingredients well. Finally take a 13” x 9” Pyrex dish and pour the meat mixture inside on the bottom. Then grab your mashed potatoes and smear evenly on top of the meat mixture. Top with shredded Parmesan cheese and then bake in the oven for 20 minutes, until golden brown.
View Other Oahu Private Chef Ryan Covert’s Recipes Featured in KTA
Tags: Covert Affairs Recipe, Holiday Recipe, Hot Entree Recipe, Kabocha Squash Recipe, KTA Featured Recipe, Shepherd's Pie Recipe
Posted in Entrées, Holiday, KTA - Published, Recipes | No Comments »
Sunday, October 30th, 2011
Serves: Makes 8-10 (4-inch) Pancakes
Cooking Time: 25 Minutes
Pancake Ingredients
20 oz Box of Bisquick original pancake mix, 2 Cups
1 Cup of Quaker Oats
1 Cup of 2% Milk (or for lactose intolerant use Almond Milk)
1 Can 100% Pure Pumpkin, 1 cup
2 Egg
1½ Tablespoons of Vanilla Extract
1 Teaspoon of Pumpkin Pie Spice
3 Tablespoons of Brown Sugar
Pam Original nonstick spray
Maple Syrup Ingredients:
1 ½ cups of Maple Syrup
1 Orange, Zested
1 Teaspoon Vanilla Extract
Directions:
Preheat a sauté pan over medium heat. Meanwhile in a large bowl combined all the pancake ingredients and stir together well by hand or with a hand blender. Once the pan is hot spray it with the Pam and spoon about one 1/3 cup of pancake mixture onto the pan. Repeat until all the batter is used and you have 8-10 golden brown pancakes. Next take your favorite maple syrup and put it into a measuring cup and add the orange zest and vanilla extract. Place the measuring cup into the microwave and heat for 30 seconds or until hot. Serve pancakes with hot syrup for a Halloween or festive fall brunch.
Tags: Halloween Recipe, Hot Breakfast Recipe, KTA Featured Recipe, Pancake Recipe, Pumpkin
Posted in Breakfast, Holiday, KTA - Published, Recipes | No Comments »
Sunday, August 28th, 2011
Serves: 6-8 People
Preparation Time: 30 minutes
Freezing Time: 4-6 Hours
Ingredients:
1 Oreo Pie Crust
8 oz Kraft Cool Whip
2 Cups of FAGE Non-Fat Greek Yogurt
1 Teaspoon of Peppermint Oil
2 (1.4 oz) York Peppermint Patties
15 Peppermint Mints
Directions:
Let the cool whip defrost to room temperature and then put it into a large mixing bowl along with the Greek yogurt and peppermint oil. Next take a food processor and pulverize all the peppermints. Put half of the peppermints to the side for the pie topping and add the rest to the mixture. Now break up the York patties into small pieces. Set half aside for the topping and mix the rest into the bowl with the other ingredients. Pour the mixture into the Oreo Pie crust and top it with the remainder of the York Patties and Peppermints. Place into freezer overnight and enjoy for a holiday dessert.
View Other Oahu Private Chef Ryan Covert’s Recipes Featured in KTA
Tags: Cold Dessert recipe, cool whip, Greek Yogurt, Holiday Recipe, KTA Featured Recipe, Peppermint Recipe
Posted in Desserts, Holiday, KTA - Published, Recipes | No Comments »
Thursday, June 9th, 2011
Serves: 12-14 people as a condiment
Cooking Time: 30 minutes
Ingredients:
1-tablespoon olive oil
1 medium size onion, small diced
1 tablespoon minced garlic
¼ teaspoon kosher salt
1 7oz pack Mediterranean apricots, small diced
3 tablespoons minced candy ginger
1 cup orange juice
2 15 oz cans whole cranberry sauce
¼ teaspoon Chinese 5 spice (optional)
½ bunch cilantro, finely chopped
1 orange, zested
Directions:
Place a medium saucepan over medium heat, add olive oil, onions, garlic, kosher salt and cook for 5 minute or until the onions are soft and translucent. Meanwhile, chop the apricots and candy ginger into small pieces and place into the saucepan, add orange juice. Cook the mixture until the juice is adsorbed completely into the mixture (about 5 more minutes). Once the orange juice is cooked down add in Chinese 5 spice and cranberry sauce. Remove from heat, and transfer to a bowl and let cool down. Once the cranberry sauce is cool to the touch, add in chopped cilantro and orange zest. Great for the holiday – serve with Turkey, Chicken, or Lamb.
Image: FreeDigitalPhotos.net
Tags: Cranberry, Cranberry Relish Recipe, Ginger, Holiday Recipe, Relish Recipe, Thanksgiving Recipe, vegetarian
Posted in Holiday, Recipes, Sides | 6 Comments »
Sunday, April 10th, 2011
Serves: 10-12 people
Preparation Time: 15 minutes
Total Time: 1:15 minutes
Ingredients:
1/4 cup Butter
1 (10.5 ounce) Package Miniature Marshmallows
1 teaspoon Vanilla Extract
1 (12oz) Box Special K Red Berry Cereal
1/2 cup Dried Blueberries
1/2 cup Dried Cranberries
1 pack (6oz) Dried Apricots
Optional: Themed Easter Cookie Cutters
Directions:
Grease a 9×13 inch pan with cooking spray. Chop the apricots into small pieces and set aside. In a large microwave safe bowl, combine butter, vanilla extract and marshmallows. Microwave on high for 1 to 2 minutes, stopping to stir the mixture every 30 seconds until smooth. Remove the mixture from the microwave and add and the cereal, blueberries, cranberries and apricots. Stir well. Pour the mixture into the cooking pan, cover with plastic wrap, and press contents evenly into pan with your fingers or a spoon (to create the hard bar texture). Let the treats cool for about 1 hours until the mixture is firm to touch. Cut into squares or for a festive look use decorated Easter themed cookie cutters to make bunny or egg shape treats.
View Other Hawaii Private Chef Ryan’s Coverts Recipes Featured in KTA
Tags: Cold Dessert recipe, Dessert with Fruit Recipe, Easter Recipe, KTA Featured Recipe, private chef hawaii, vegetarian
Posted in Desserts, Holiday, Recipes | No Comments »
Thursday, March 31st, 2011
Serves: 4 people
Cooking Time: 40 minutes
Ingredients:
4 Skin on Boneless Chicken Breast
4 Tablespoons Premade Pesto
4 Slices Pre-Packed Prosciutto
4 Slices Swiss Cheese
Pinch of Salt & Pepper
Directions:
Preheat oven to 450°. Season each chicken breast with salt and pepper. Gently peal back the skin being very careful not to rip or tear it, and season underneath with salt and pepper. Next take 1 tablespoon of the premade pesto and smear it on top of each chicken breast (under the skin). Followed with a piece of prosciutto and a slice of Swiss cheese. Once complete, fold the skin back over the ingredients and place each breast onto the non-stick sheet pan. Bake in oven for 25-30 minutes or until cooked. Serve with pasta, salad, or any favorite side dish.
View Other Honolulu Private Chef Ryan’s Coverts Recipes Featured in KTA
Tags: Client Favorite, Easter Recipe, KTA Featured Recipe, Stuffed Chicken Recipe
Posted in Entrées, Holiday, Recipes | No Comments »
Monday, March 14th, 2011
Serves: 4-6 people
Cooking Time:25 minutes
Ingredients:
1 Small Seedless Watermelon, Cut off the rind and cut into small 1 inch cubes
1 (5 oz) Package of Arugula
1 (4 oz) Package of Feta Cheese, Crumbled
1 Box of Cherry Tomatoes, Wash and cut in half
1 Small Cucumber, Peeled and Sliced
1 Cup whole fresh mint leaves, julienned
Vinaigrette Ingredients
1/4 cup freshly squeezed orange juice
1 Lemon Zested
1/4 cup or 2 lemons, juiced
1 large Shallots, minced
1 tablespoon Honey
1/2 Cup olive oil
1 Teaspoon kosher salt
1/2 Teaspoon freshly ground Black Pepper
Directions:
In a medium size bowl, zest one lemon and add the juice of both lemons. Next whisk in the orange juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. Place the watermelon, cucumber, feta, cherry tomatoes, arugula, and mint in a large bowl or platter and drizzle with enough vinaigrette to coat lightly and toss evenly. Serve immediately for a light lunch or refreshing starter to your meal.
Tags: Covert Affairs Recipe, KTA Featured Recipe, Salad recipe, Side Dish, vegetarian, Watermelon
Posted in Holiday, Recipes, Salads, Sides | No Comments »
Friday, February 4th, 2011
Serves: 10-12 people as a appetizer
Cooking Time: 25-30 minutes
Ingredients:
12 Egg Carton of Large Eggs
4 Tablespoons Light Mayonnaise
1 Tablespoons Minced Cilantro
¼ Teaspoon Sriracha Chili Sauce
3 Teaspoons Mild Curry Powder
¼ Teaspoon Salt & Pepper
Optional Garnish: Cilantro leafs
Directions:
Begin by hard-boiling the eggs and then placing them in a bath of ice water to chill. Once cool, peal off the shells and cut the eggs in half-length wise and carefully separate the yokes into a bowl and the egg whites onto a platter. Now add the mayonnaise, cilantro, curry powder, sriracha, salt and pepper to the egg yokes and mash together with a fork. Place the egg yoke mixture into a quart size plastic bag and cut a small portion of the corner tip off making a pastry bag. Now squeeze egg yoke mixture into the center of the egg whites. Serve chilled perfect for an appetizer or a must have item on your Easter buffet or a Superbowl Sunday Party!!
Tags: Appetizer, Covert Affairs Recipe, Deviled Eggs, Party Food, Recipe with Eggs, Super Bowl Party Food, vegetarian
Posted in Appetizers, Holiday, Recipes | No Comments »
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