2 International Drive

Rye Brook, NY 10573

  • White Vimeo Icon
  • White Facebook Icon
  • White Twitter Icon
  • White Pinterest Icon
  • White Instagram Icon

January 1, 2009

Ingredients:

  • 1/4 cup vegetable oil

  • 1 cup yellow onion, diced

  • 1 cup bell pepper, diced

  • 2 cups poblano pepper, blanched, skins & stems removed, and diced

  • 3 Roma tomatoes, diced

  • 3 cups chicken broth

  • 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

Preparation:

  1. 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.

  2. 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...

January 1, 2009

Greek Yogurt Drizzle Ingredients:

  • ½ cup plain Chobani Greek yogurt

  • 1 tablespoon agave syrup

Preparation:

  1. 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

  • 2 eggs

  • 1 cup blueberries, washed and drained

Preparation:

  1. 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.

  2. 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...

January 1, 2009

Red Onion Jam Ingredients:

  • 1/4 cup vegetable oil

  • 1/2 cup brown sugar

  • 4 cups red onion, fine julienne

  • 1/4 teaspoon salt

  • 1/2 cup red wine vinegar

Preparation:

  1. Heat oil in a heavy saucepan over medium heat.

  2. Pour sugar into oil, stirring constantly until light brown (caramel) in color. Will be very hot, use caution.

  3. Stir onions and salt into the sugar mixture. Onions will immediately start to caramelize. Continue to stir until onions are fully tender or soft. Pour red wine vinegar into mixture and stir.

  4. Bring to a simmer, stirring occasionally, until jam has a thick consistency, about 20 minutes. Let cool and serve.

Makes 1 pint of jam.

Avocado Lime Frozen Yogurt Ingredients:

  • 2 cups whole milk

  • 3/4 cup granulated sugar

  • 1/2 teaspoon pure vanilla extract

  • 4 egg yolks

  • 1 cup vanilla Chobani Greek yogurt

  • 1/2 tablespoon lime zest

  • 2 ripe avocados, pitted and peeled

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon fre...

January 1, 2009

Mango Chutney Ingredients:

  • 1 cup mango, peeled and chopped

  • 1 tablespoon ginger, chopped

  • 1 tablespoon jalapeño pepper, chopped

  • 2 tablespoons brown sugar

  • ½ teaspoon cardamom powder

  • 1 cup water

  • ½ cup honey

Batter Ingredients:

  • 3 cups rice flour

  • 1 cup black lentil flour (urad dall flour)

  • 1 tablespoon baking powder

  • 1 tablespoon sugar

  • 1 teaspoon ground ginger

  • 1 teaspoon ground coriander

  • 2 tablespoons salt

  • 1 cup Chobani Plain Greek yogurt

  • 3 cups water

Topping Ingredients:

  • 1 cup carrot, fine julienne

  • 1 cup spinach, fine shredded

  • 1 cup mozzarella cheese, shredded

  • 8 tablespoons Chobani Plain Greek Yogurt

Chutney Preparation:

  1. In a sauce pan, add the mango, ginger, jalapeño pepper, brown sugar, cardamom powder, and water.

  2. Cook until mangoes are tender. When mangoes are tender, remove from heat and mix with honey in a bowl. Serve hot.

Pancake Preparation:

  1. In a blender, add batter ingredie...

January 1, 2009

Ingredients:

  • 14 oz. cooked black beans, rinsed and drained

  • 2 eggs

  • 1/2 cup cocoa powder

  • 3/4 cup sugar

  • 1/2 teaspoon canola oil

  • 1 tablespoon soy milk

  • 1 teaspoon balsamic vinegar

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon coffee grounds, instant

  • 1/2 cup Chobani Vanilla Greek yogurt

  • 1 cup semisweet chocolate chips

  • 1/4 cup kamut, cooked

  • 1/4 cup quinoa, cooked

  • 1/4 cup red rice, cooked

  • 1/4 cup dried cranberries

  • 1/4 cup golden raisins

  • 1/4 cup dried papaya, diced

  • 1 tablespoon flax seeds

  • 2 cups white chocolate morsels

  • 1/3 cup Chobani Vanilla Greek yogurt

  • 1/3 cup evaporated nonfat milk powder

  • 1/2 cup Rice Krispies

Preparation:

  1. 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...

January 1, 2009

Ingredients:

  • ½ cup rice vinegar

  • ¼ cup white sugar

  • ½ cup carrots, julienned

  • ½ cup daikon radish, julienned

  • ½ cup red onion, julienned

  • 1 pound fresh Atlantic salmon fillet, skinned and pin bones removed

  • 1 tablespoon coriander, ground

  • 1 teaspoon cumin, ground

  • 1 teaspoon fresh ginger, minced

  • 1 tablespoon fresh garlic, minced

  • ½ tablespoon cayenne pepper, ground

  • 1 cup Chobani plain Greek yogurt

  • 2 tablespoons olive oil

  • 4 6-inch round naan bread

  • 4 tablespoons Chobani plain Greek yogurt

  • 4 tablespoons cilantro leaves

  • 1 cup English cucumber, julienned

  • 2 small jalapeño, seeded and julienned

  • 4 lime wedges

Preparation:

  1. 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.

  2. Heat oven to 375 degrees. Portion salmon into 4 (4 o...

January 1, 2009

Ingredients:

  • 1/8 cup extra virgin olive oil

  • 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

Preparation:

  1. 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...

January 1, 2009

Ingredients:

  • 5 ½ cups water

  • 1 ½ cups sugar

  • 2 pints fresh blueberries

  • 2 pints fresh strawberries, stems removed

  • 2 pints fresh red raspberries

  • 8 fresh mangos, peeled, pit removed and diced

  • 1 pint fresh cranberries

  • 6 32 oz. Chobani Vanilla Greek Yogurt

  • 10 fresh figs, stems removed

Preparation:

  1. For this recipe, there will be 6 different flavors of yogurt: blueberry, strawberry, raspberry, mango, cranberry, fig, and vanilla.

  2. 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...

January 1, 2009

Ingredients:

  • 1 cup fresh strawberries

  • ½ cup fresh blueberries

  • ½ cup fresh raspberries

  • ¼ cup sugar

  • 2 tablespoons cognac

  • 1 teaspoon raspberry wine vinegar

  • 1 tablespoon fresh thyme

  • 1 tablespoon Strawberry Chobani Greek yogurt

  • 1 pinch salt

  • 6-8 5×5-inch puff pastry squares

  • 1 egg

  • ¼ cup water

  • 2 cups powdered sugar

  • 1/8 cup hot water

  • 2 tablespoons Chobani Strawberry Greek yogurt

  • Zest of 1 lemon

Preparation:

  1. 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.

  2. 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...

Please reload

Search
Archive
Please reload

Categories
Please reload

Tag Cloud