Corn Beef, Cabbage & Potato Quiche

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.

Corn Beef, Cabbage & Potato Quiche

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Easter Brunch Casserole

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.

Easter Casserole Recipe

 

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Portuguese Sausage, Mushroom & Five Cheese Egg White Frittata

Serves: 4-6 people
Cooking Time: 35 minutes

Ingredients:
12 Large Eggs, Whites Only (3 eggs per person)
½ Small Red Onion, Diced
8 oz Package pre-shredded Kraft Italian style five-cheese blend
1 Package of Mushrooms, Sliced
1 Package of Portuguese Sausage (Hot, Medium or Mild Heat)
Pinch of Salt and Black Pepper
Nonstick Cooking Spray

Directions:
Preheat oven to bake at 400 degrees. Spray a 12-inch non-stick oven safe skillet pan with nonstick cooking spray. Heat pan over medium heat. Cut the Portuguese sausage into small pieces. Add the sausage to the pan and cook for 5 minutes. While cooking separate the egg whites from the yokes and discard the yokes. Place the egg whites into a bowl, add a pinch of salt and black pepper and whisk the egg whites together for 30 seconds or until foamy. Cut the onions and slice the mushrooms. After the Portuguese sausage is cooked blot away the excess oil on the pan with a paper towel. Add the onions and mushrooms and cook for a 1-2 minutes. Now add the egg whites to the skillet and place the cheese on top (do not stir the eggs). Place the skillet into the oven and bake for 15-20 minutes. Complete the dish by divide the frittata among plates evenly. Serve with toasted English muffins or whole-wheat toast.

Portuguese Sausage, Mushroom & Five Cheese Egg White Frittata recipes

View Other Honolulu Private Chef Ryan’s Coverts Recipes Featured in KTA

Curry Deviled Eggs

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!!

Deviled Egg Image Recipe

Smoked Salmon Frittata

Serves: 4-6 people
Total Time: 25-30 minutes
Drink Paring: Covert Bellini

Ingredients:
12 Large Eggs, Whites Only (3 eggs per person)
6oz Smoked Salmon
1 large Vine Ripened Tomato, Diced
½ Small Red Onion, Diced
8 oz Package pre-shredded Kraft Italian style Five-Cheese Blend
2 Tablespoons Cappers
2 Tablespoons Fresh Dill, Chopped (optional)
Pinch of Salt and Black Pepper
Pan Spray

Directions:
Spray a 12-inch non-stick skillet pan with cooking spray. Heat pan over medium heat. Separate the egg whites from the yokes and discard the yokes. Place the egg whites into a bowl, add a pinch of salt and black pepper and whisk the egg whites together for :30 seconds or until foamy. Pour egg whites into skillet and cook for 2 to 4 minutes or until egg has set and looks firm. Now layer smoked salmon evenly over eggs, followed by diced tomatoes, red onions, cheese and cappers. Cover the pan with lid and cook about 5 min without stirring or flipping eggs until the whites are set (light brown on the bottom) and cheese is melted. To complete the dish add fresh dill to the top and divide the frittata among plates. Serve with toasted English muffin or favorite toast.

Smoked Salmon Fritata recipe