Recipes From Chef Joseph E Engelbird RD, LD

Halibut Au Poivre
with Sweet Potato Salad
A recipe for 4
Chef Joseph E Engelbird RD,LD

1 pound of halibut
Dijon mustard as needed
Cracked black pepper as needed
Thyme chopped as needed
1 teaspoon Olive oil
2 cups cooked and cubed sweet potatoes
¾ cup non fat yogurt
1 teaspoon chopped garlic
¼ cup chopped onion
2-3 tablespoons chopped fresh basil

Cut the halibut into 4 equal portions and coat each one with Dijon mustard and cracked black pepper.
Heat s the olive oil in a skillet and sear the halibut on both sides until done. 6-8 minutes
Next combine the sweet potatoes, yogurt, garlic, onion and basil together.
Serve the halibut and salad with asparagus or fresh green beans.

Fajita chicken stir fry

A recipe for 4-5
Chef Joseph E Engelbird

Olive oil as needed
½ teaspoon cumin
1 tablespoon dark chili powder
1 pound boneless chicken breast cut into thin strips
¾ cup assorted bell peppers, julienne
½ cup sweet onion, julienne
1 cup yellow squash and zucchini julienne
1/3 cup chopped tomatoes
2 teaspoons garlic chopped
Salt and pepper as needed
Cooked brown rice

• Heat 1-2 teaspoons of olive oil in a wok or sauté pan
• Coat the chicken in the spices and begin to cook in the heated oil
• Gradually add the prepped vegetables
• Season as needed with salt and pepper
• Serve with the prepared rice

 

Spinach and Shrimp Salad
With Blue berries, Balsamic and Goat Cheese

A recipe for 4
Chef Joseph E Engelbird

24 Medium sized shrimp
2 Tablespoons Dijon mustard
1-1/2 pounds fresh spinach
1 cup fresh blueberries
½ cup goat cheese
1 cup radicchio, shredded
¼ cup pecans
Balsamic vinegar as needed
¼ cup caramel sauce
¼ cup orange juice

• Place 6 shrimp on a skewer and make a total of four skewers then coat each with Dijon mustard
• Grill or Broil the shrimp 3-4 minutes until done and set aside
• Next in a large bowl toss the spinach, blueberries, radicchio, goat cheese and pecans together and coat with the balsamic vinegar
• Mix the caramel sauce and orange juice in a separate bowl
• Serve the spinach mixture with the cooked shrimp and drizzle with the orange caramel mixture.

 

Raspberry, Banana Yogurt Smoothies

A recipe for 3-4

Chef Joseph E Engelbird

2 cups frozen raspberries
2 bananas
32 ounces nonfat yogurt
Splenda as needed
Pirouline cookies
Fresh mint as needed to garnish

• In a food processor combine the fruit and yogurt and pulse until smooth
• Add Splenda to desired taste
• Serve the smoothies in a goblet garnished with piroulines and mint