1 pound boneless skinless chicken thighs, large chunks
1/2 cup cilantro, chopped
1/2 cup cornstarch slurry
16 ounces Chobani Greek Yogurt
1/2 cup cheddar-jack cheese blend, shredded
4-8 6-inch corn tortillas, blanched with hot oil for malleability
1 cup Roma tomatoes, diced
8 sprigs cilantro
Heat oil in a sauce pan and sauté onions, bell peppers, tomatoes, and half of poblano peppers. Add 2 cups of chicken broth and chicken thighs. Stew until chicken is thoroughly cooked to 165 degrees. Reserve stock for next step.
In a separate sauce pan, heat reserved stock, and remaining chicken broth with remaining poblano peppers and 1/4 cup of cilantro. Bring to a gentle boil and thicken with 1/4 cup cornstarch slu...
Whisk together and set aside in a piping bag with a small circular piping tip. Chill.
Blueberry Lemon Johnny Cakes Ingredients:
1 cup cornmeal
1 cup brown rice flour
2 teaspoons baking powder
½ teaspoon kosher salt
Zest of 1 lemon
1 cup plain Chobani Greek yogurt
2 tablespoon fresh lemon juice
3/4 cup milk
¼ cup agave syrup
½ cup canola oil
1 cup blueberries, washed and drained
Place cornmeal, brown rice flour, baking powder, salt and lemon zest in a mixing bowl and whisk together. In another mixing bowl whisk together the remaining ingredients, except for the blueberries. Stir the wet ingredients into the dry ingredients.
Heat a skillet to 350 degrees. Brush with canola oil. Pour 2 ounces of batter onto the hot grill. Sprinkle fresh blueberries on each Johnnycake. Cook until golde...
Blend the first 11 ingredients together in a blender until smooth and place in a bowl. Add half the chocolate chips. Pour the batter into a greased 9” x 9” pan. Pour the rest of the chocolate chips on top and bake in 350 degree oven for...
Combine vinegar and sugar in sauce pot and heat on the stove. Do not boil this mixture. Once the sugar has dissolved, pour the mixture over the carrot, radish and onion mixture in a bowl. Cover and refrigerate for at least 3 hours.
Heat oven to 375 degrees. Portion salmon into 4 (4 o...
5 dried guajillo peppers, stems and seeds removed (can be substituted with New Mexico) 1/8 cup carrots, diced
¼ cup shallot, chopped
3 tablespoons garlic, minced
1 roma tomato, chopped
1 teaspoon capers
4 green olives
¼ cup water
1 5.3 oz. container plain non-fat Chobani Greek yogurt
1 lemon, zested and juiced
2 tablespoons cilantro, chiffonade
1 teaspoon mint, chiffonade
Salt and pepper to taste
4 boneless, skinless chicken breasts
4 6-inch pita bread
2 cups spring lettuce mix
½ cucumber, thinly sliced into wheels
1 red bell pepper, julienned
Heat sauté pan for 1 minute on medium heat. Add olive oil and swirl to coat the pan. Add the guajillo peppers and let toast (bloom) for 1 minute. Add the shallots and carrots and cook until softened, about 2-3 minutes. Add garlic, tomato, capers, and olives. Continue cooking while stirring for 2 mi...
For this recipe, there will be 6 different flavors of yogurt: blueberry, strawberry, raspberry, mango, cranberry, fig, and vanilla.
In a small sauce pot, combine 1 cup of water, 4 tablespoons of sugar, and blueberries. Cook over low heat for approximated 30 minutes, stirring with a rubber spatula every 3-5 minutes. Be sure not to scorch or burn, if your heat is too high, adjust it to cook at a lower temperature. When blueberries begin to break down, remove from the heat and pour them and the remaining cooking liquid into a heat safe container and place uncovered in the refrigerator for 1 hour or until chilled. Repeat this process with the remainde...
In a small pot, bring the strawberries, blueberries, raspberries, sugar, cognac and vinegar to a simmer and thicken. Add the fresh thyme, yogurt and salt and stir. Remove from heat to cool.
Line a small baking sheet with parchment paper. Place 5×5 puff pastry sheets on paper to soften. In a small bowl whip the egg and water to create an egg wash for the puff pastry. Place 2 tablespoons of fresh berry mixture into corner of pastry. Fold diagonally to create a triangle. Take a regular kitchen fork and pinch...