2016 • Apollo Career Center
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Year: 2016

Ingredients:

2 lbs boneless, skinless chicken breasts cut into strips
1 T olive oil
1 each, green, yellow and red pepper, cut into thin strips
1 medium onion, cut into thin wedges
2 T fajita seasoning mix
¼ c water
2 T honey
1 T dried parsley
1 tsp garlic powder
½ tsp salt
½ cup unsweetened pineapple chucks, drained
8 flour tortillas

Directions:

In a large non-stick skillet, cook chicken in oil for 4-5 minutes.
Add peppers and onion; cook and stir 4-5 more minutes.
In a bowl, combine the seasoning mix and water; add honey, parsley, garlic powder and salt. Stir into skillet.
Add pineapple. Cook and stir for 1-2 minutes.
Place chicken mixture on one side of each tortilla; fold tortillas over filling.

Ingredients:

½ of a 16oz tube of refrigerated, cooked polenta
1 Tbsp olive oil
4 uncooked, sweet Italian sausage links (about 1 pound), each cut into 4 pieces
½ cup apple juice
¼ c balsamic vinegar
2 Tbsp snipped dried tomatoes
1 8 oz pkg mixed salad greens
¼ cup pine nuts for slivered almonds

Directions:

Preheat oven to 400°. Cut polenta into ¼ in slices; cut each slice in half. Brush with oil. Arrange in a single layer in shallow baking pan. Bake 15 minutes or until light brown, turning once.

Meanwhile, in a large skillet, cook sausage over medium heat for 5 minutes, turning to brown evenly. Remove from skillet, drain fat and wipe skillet.

Return sausage to skillet; add apple juice, vinegar and tomatoes. Bring to a boil; reduce heat and simmer, covered 8 to 10 minutes or until sausage is no longer pink.
To serve, divide salad greens among four plates. Arrange polenta slices and sausage pieces next to greens. Drizzle balsamic mixture over it all. Sprinkle with nuts.

Ingredients:

6 oz spaghetti, cooked and drained
1 tsp oil
6 eggs, beaten
1 pkg chopped frozen spinach (10 oz)
½ c green onion, thinly sliced
¼ c chopped parsley
1 tsp basil
1 c Ricotta cheese
½ c milk or half and half
1 c Mozzarella cheese, shredded
½ tsp Worcestershire sauce
½ tsp salt
¼ c Parmesan cheese, grated
Pepper to taste

Directions:

Preheat oven to 375°.
Combine the pasta, oil and two eggs and press into the bottom of a 10in quiche or pie pan.

Cover the edge of the pasta to prevent from burning.
Bake 7 to 10 minutes.

Combine spinach, onion, parsley and basil.
Beat eggs and milk, add ½ c of Mozzarella, Ricotta, Parmesan and stir in the Worcestershire, salt, pepper. Add to spinach mixture.
Sprinkle the remaining Mozzarella on top.
Spoon into the pasta crust and bake 30 minutes or until set.
Allow to stand 10 minutes before serving.

Ingredients:

1 pound boneless beef top sirloin steak, ¾ inch thick
1 Tbsp vegetable oil
½ lb small mushrooms, quartered
1 medium onion, sliced
1 clove garlic, minced
¼ c water
1 (12 oz) jar beef gravy
1 (10 oz) package frozen peas and carrots
¼ tsp dried thyme
1 small (4 ½ oz) can refrigerated buttermilk-flavor biscuits

Directions:

Heat oven to 400°
Cut beef steak lengthwise in half, then crosswise into ¼ in thick strips
Heat oil in large ovenproof skillet over medium high heat until hot.
Add beef, cook 1 to 2 minutes or until outside surface of beef is no longer pink. Remove.
Combine mushrooms, onion, ¼ cup water and garlic in the same skillet.
Cook and stir 3 minutes or until onion is tender.
Stir in gravy, vegetables and thyme; bring to a boil.
Remove from heat; stir in beef.
Cut biscuits in half; arrange in a ring on top of beef mixture.
Bake 12 to 14 minutes or until biscuits are golden brown.

Ingredients:

For the vinaigrette:
¼ cup freshly squeezed lemon juice
½ cup olive oil
½ tsp kosher salt
¼ tsp freshly ground pepper

For the chicken
¾ cup shredded asiago cheese
¼ cup Japanese breadcrumbs (panko)
1Tbsp chopped fresh flat leaf parsley
½ cup of all purpose flour
1egg
2Tbsp water
4 boneless, skinless chicken breast halves
1 ½ tsp salt
1 ½ tsp freshly ground pepper
¼ cup of olive oil

Directions:

For the vinaigrette:
Whisk all the ingredients together for the vinaigrette and toss into greens right before serving.

For the chicken
Combine the Asiago cheese and breadcrumbs in a bowl. Stir in chopped flat lead parsley and set aside. Whisk egg and water together in a small bowl and set aside. Pour flour onto a plate. Arrange these 3 in the following order: flour, egg, and breadcrumbs/ cheese

Rinse chicken well and pat dry with paper towels. Season liberally with salt and pepper. Dredge in flour and shake off excess. Dip in egg/ water mixture then coat with breadcrumb and cheese mixture. Place on plate until all completed

Heat ¼ cup olive oil in a large nonstick skillet until oil bubbles. Add chicken and cook, approximately 4-5 mins per side. Chicken should be done when golden brown on both sides. Remove, drain on towels, and plate. Top with dressed spring greens.

Ingredients:

  • 8 ounces uncooked spaghetti
  • 2 cups (1-inch) sliced asparagus (about 3/4 pound)
  • 2 eggs
  • 1/2 cup milk
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 2 cups chopped skinless, boneless rotisserie chicken breast meat
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 bacon slices, cooked and crumbled

Directions:

Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid. Combine reserved cooking liquid, eggs, and milk, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes. Add pasta mixture; stir to combine. Remove from heat; stir in milk mixture, chicken, and cheese. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.

Ingredients:

2 bone-in chicken breast halves
1 tablespoon olive oil
4 ounce can diced green chile peppers, drained
1/2 jalapeno pepper, chopped
1/2 clove garlic, minced
4 ounces cream cheese
1 cup shredded Monterey Jack cheese, divided
1/4 cup water
4 (10 inch) flour tortillas
1/2 cup heavy cream

Directions:

Place the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool.

Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken meat from the breasts, and discard the skin and bones. Chop the meat. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack.

As the cheese begins to melt, gradually stir in the water. Add the chicken meat, and stir into the skillet. Remove from the heat.

Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 8×8 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, pour cream over all.

Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.

Ingredients:

4, 4-to 5- ounces fresh or frozen halibut steaks, 1inch thick
1 small lime
¼ tsp salt
¼ tsp cayenne pepper
1 cup chopped fresh strawberries
¼ cup finely chopped seeded fresh jalapeno pepper
2 tsp snipped fresh cilantro
½ tsp cumin seeds, toasted*
1/8 tsp salt
2 T olive oil

Directions:

Thaw fish, if frozen. Rinse fish; pat dry w/ paper towels. Finely shred lime peel. Peel, section, and chop lime; set aside.

In a small bowl combine lime peel, the ¼ tsp salt, and cayenne pepper. Sprinkle evenly over both sides of each fish steak; rub in with your fingers.

Sear fish in olive oil on medium high heat until opaque, about 4-5 minutes on each side.

Meanwhile, in a medium bowl combine chopped lime, strawberries, jalapeno pepper, cilantro and the 1/8 tsp salt. Serve with the fish.

Ingredients:

4 skinless and boneless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
½ cup chicken stock
¼ cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Directions:

Season chicken with salt and pepper.
Dredge chicken in flour and shake off excess.
In a large skillet over medium heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.
Remove pan from heat and remove chicken to a plate.
Into the pan add the lemon juice, stock and capers.
Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return the chicken to the pan and simmer for about 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Ingredients:

8 slices bacon, diced
½ lb. deli corned beef, sliced thin and chopped
½ small green cabbage, thinly sliced
1 T Caraway Seed
1 tsp Apple Cider vinegar
1, 16 oz prepared pizza crust
2 Tbsp Dijon Mustard
¾ c grated Mozzarella cheese
¾ c grated Swiss cheese
2 T grated Parmesan cheese

Directions:

Preheat oven to 400°. Sauté bacon in large skillet over medium heat, until brown and crispy. Using slotted spoon, transfer bacon to a paper towel to drain. Pour off drippings and discard. Add cabbage to same skillet and sauté until wilted, about 5 minutes. Sprinkle caraway seeds and vinegar over and blend well. Season cabbage with salt and pepper.

Place pizza crust on baking sheet. Sprinkle with mustard, then cabbage. Add bacon and corned beef. Top with cheeses, spreading evenly.

Bake until cheese is melted and crust is crisp, about 15 minutes.