CHEF MIKE TUCSON- PERSONAL CHEF SERVICE-SERVING ORO VALLEY & TUCSON, ARIZONA

Recipes

Pickled Eggs & Vegetables

 CHICKEN CROQUETTES

 1 LB. cooked boneless, skinless chicken breast cut into small chunks
3 ounces of prosciutto
1/2 medium onion chopped and sautéed
1 tsp. salt
1 tsp. black pepper
1/2 tsp. ground nutmeg
3 Tbs. butter
2 Tbs. flour
1/2 cup milk
.
For breading croquettes
1 cup flour
2 cups bread crumbs
4 eggs plus 1/4 cup milk beaten
.
olive oil & butter to sauté croquettes

 Put chicken, prosciutto & onion in food processor & blend until smooth
in a medium size pan melt butter over medium high heat and add
flour-stir to cook out flour for a few minutes add milk-turn down heat to
low and stir mixture.
add chicken mixture, salt pepper and nutmeg and blend well
take off heat and transfer to a bowl. Cover and refrigerate for a few
hours or
overnight. Form mixture into 1-1/2 ounce balls & place on parchment lined
baking sheet
in one bowl put flour
in one put beaten eggs & milk
in another put breadcrumbs
.
Roll croquettes in flour & shake of excess & place in egg-milk mixture
shake off excess & place in breadcrumbs and cover with crumbs completely.
shake off excess & place back on parchment paper lined pan.

 Preheat oven to 350 degrees
.
Heat a large skillet over medium-high heat
add 2 TBS. olive oil & 2 TBS. butter to pan and sauté turning over until
golden brown. placing them back on parchment when done
(you might need to do a couple of batches & clean pan out in between and
add new olive oil & butter.
.
Place in oven & cook for 10-15 until heated thru
.
Serve with a chicken veloute sauce, BBQ sauce or honey mustard.

 Pumpkin Chocolate Chip Pancakes

 Are you tired of those boring boxed pancake mixes?
Give these ones a try!
Make the batter the day before and when you have
company staying over for the holidays you can
whip these up in no time.
.
Ingredients
Mix dry ingedients in medium bowl
2 cups white whole wheat flour
1 TBS. Baking powder
1 tsp. Baking soda
1 tsp. cinnamon
1/2 tsp. Nutmeg
1/4 tsp. salt
1/4 cup brown sugar

 1 cup dark chocolate chips (fold in at end)
.
Mix wet ingredients in another medium size bowl
2 cup buttermilk
1/2 cup sour cream
2 eggs
1/2 cup pumpkin puree
1 tsp. vanilla extract
.
Blend wet ingredients into dry mixture.
Fold in chocolate chips

 Heat a large skillet or 2 pans over medium heat
Grease Skillet with oil and pour 1/3 cup batter onto skillet
let cook until small bubbles appear. Flip over and cook until golden brown.
Wipe skillet off in between pancakes.
Serve with fresh fruit, whipped cream and your favorite syrup

 This dish has a lot of ingredients but once they are all cut up
it comes together pretty easy.
I like to sear the shrimp separate so they do not over cook.
Add any other seafood you like. Scallops, crabmeat,
clams, oysters and squid also work well.
.
Ingredients
1 LB. smoked sausage chopped
1/2 LB. thick sliced deli ham chopped
1 LB. boneless, skinless chicken breast cut into bite sized
pieces-seasoned with 1 TBS. Cajun spice
I medium onion, peeled & chopped
1 LB. large shrimp peeled & deveined-seasoned with 1 TBS. Cajun spice
4 stalks of celery chopped
1 large green bell pepper chopped
1 bunch green onion chopped
2 tomatoes peeled & chopped
1 cup converted rice
1-1/2 cups chicken stock
1 cup tomato sauce
2 TBS. Cajun seasoning
2 TBS. chopped garlic
..
Preheat oven to 350 degrees

 In a large heavy bottomed pot heat 2 TBS. olive oil over medium-high heat
Add onion, celery & bell pepper & sauté for a few minutes
Add sausage & ham & keep stirring
Add chicken
Add garlic & keep scraping bottom of pot.
add 2 TBS. of Cajun spice. keep stirring
Add rice, chicken stock & tomato sauce & chopped tomato
Bring to a simmer. Turn heat to low and cover let simmer for 10 minutes.
Turn off heat and stir in green onion.
Transfer to casserole dish and cover tightly with aluminum foil
Bake in oven for 40-50 minutes until rice is cooked
While it is in the oven heat a cast iron pan
over high heat. Put 3 TBS. sesame oil in pan and carefully put the
seasoned shrimp in single layer in pan.
let them cook a minute or two and flip over.
turn heat off and let the residual heat cook them all the way thru.
.
Serve with crusty bread & salad

 Lemon Berry Shortcake

 The lemon pastry cream complements the shortcake & berries very well.
Use whatever types of berries you like & that look good at the store.
.
Shortcake
2 sticks of softened unsalted butter (1/2 Lb.)
1 cup granulated sugar
4 eggs
1/4 tsp. salt
2 tsp. vanilla extract
1/4 cup milk
1 tsp. baking powder
2 cups cake flour
.
Preheat oven to 325 degrees
grease a 8-1/2 by 4-1/2 loaf pan and line with parchment paper

 Beat butter & sugar until fluffy
Add the eggs slowly & then the vanilla & salt
Add the baking powder to the flour
Add a little milk & keep beating butter mixture
alternate adding 1/3 of the flour & milk until it is
all incorporated.
Pour batter into loaf pan & bake on middle rack in oven
for 50-60 minutes. touch middle of cake lightly
and if it springs back it is done, let cool & remove from pan &
peel away parchment paper
.
Lemon Pastry Cream
2 cups whole milk
Peel from 1 lemon
2 egg yolks
1/2 cup granulated sugar
3 TBS. cornstarch
2 TBS. butter

 In heavy bottomed saucepan combine milk & lemon peel
over medium heat bring to a very light simmer but do not boil turn off
heat & let steep for 10 minutes. remove peel form milk
Whisk eggs & sugar in a bowl.
Add cornstarch & salt to egg mixture
Slowly stir milk into egg mixture
pour back into pan & over medium heat stir until mixture gets thick
Do not boil. Stir in butter & mix well.remove from heat and pour into
container & cover top with plastic wrap. Have the plastic wrap touch the
pastry cream so a skin will not form
Chill for a few hours
.
Slice cake & fill with pastry cream garnish with fresh berries, mint
& whipped cream

 Baked Fried Chicken Tenders

 Everybody loves fried chicken!
Give this recipe a try. It cuts back on a lot of the fat and calories that
deep frying adds.
Sautéing in a little oil & then finishing in the oven still gives that
great crisp  texture.

 Ingredients needed
1 Lb. chicken tenders.
4 cups of flour
2 TBS. cornstarch
2 TBS. salt
2 TBS. black pepper
2 tsp. paprika
1 tsp. dried chipotle powder
1 TBS. garlic powder
1 TBS. onion powder
2 cups buttermilk
2 eggs
peanut oil for sautéing

 Heat oven to 350-put 2 frying pans over medium heat to warm up
.
Season chicken evenly with half of salt & black peppers
.
mix the remaining salt & pepper, other spices with flour & cornstarch in
medium size bowl

 Whisk eggs & buttermilk in another bowl.
dredge chicken in flour then in buttermilk mixture, shake off excess
& dredge back in flour
Place back in buttermilk & one last time in flour.
(double coating in buttermilk & flour gives the chicken a crispy coating)

 Place 3 TBS. oil in each pan and sauté chicken until light golden on each
side
Finish in oven for 1o minutes on parchment lined baking sheet.

 Mediterranean Salmon Pasta Salad

 1 Lb cooked salmon seasoned with salt, pepper, garlic powder & oregano
(flaked after cooking)
1 LB. tri-color spiral pasta (cooked according to instructions on box)
2 cups broccoli florets (blanched with pasta the last 2 minutes
of cooking)
small red onion chopped
2 cups diced red & orange bell peppers
1-1/2 cups marinated artichoke hearts
2 ripe tomato diced
2 cups crumbled feta cheese
1-1/2 cups sliced kalamata olives
juice from 1 lemon
1-1/2 cups olive oil
3/4 cup red wine vinegar
2 TBS. oregano
2 TBS. garlic powder
1tsp salt 1tsp black pepper

 Whisk the olive oil, red wine vinegar, lemon juice,
oregano, garlic powder, salt & pepper in large bowl
Add remaining ingredients & toss to coat.
Chill covered in fridge until ready to serve.

Espresso-Chile rubbed Pork Tenderloin with a Mushroom
                           Prosecco Cream Sauce

 The sauce for this dish complements the pork very well. Pork tenderloin
usually comes 2 to a pack. if this is to much just cook both and freeze
one whole.wrapped  very tightly.

 Espresso-Chilie Rub Spices
2 TBS. salt
1 TBS. dried chipotle chilie powder
1 TBS. dried ancho chilie powder
1 TBS chili powder
1 TBS .cumin
3 TBS ground instant espresso powder
1 tsp. black pepper
1 TBS garlic powder
3 TBS olive oil
4 TBS. Honey

 Coat 2-1 lb. pork tenderloins with the honey
rub spice mix all over the pork tenderloins
Heat a large cast iron skillet over medium-high heat
add olive oil and sear pork all over
place in 375 oven and cook for 15-20 minutes until
internal temp of 145
Take out and let rest.

 Mushroom-Prosecco Cream Sauce
2 cup sliced mushrooms
1 large chopped shallot
2 TBS butter
2 TBS. flour
2 Cups chicken stock
2 cups Prosecco wine
1 cup heavy cream
salt & pepper to taste

 In medium saucepan melt butter over medium heat add shalots and sauté
for a few minutes
add mushrooms and sauté 5 minutes
add flour and cook scraping the bottom so flour does not stick
add Prosecco and bring to a simmer, add chicken stock and
simmer for 10 minutes,
Turn heat down low and add cream, let slow simmer a few minutes.
add salt & pepper to taste
check seasoning
Slice pork and serve with sauce
Garlic mashed potato & roasted cauliflower 7 broccoli make
a great side dishes.

 Roasting spaghetti squash gives it a great caramelized flavor with very
little effort.
Cut the spaghetti squash in half & scrape out the seeds with a spoon.
Place on a parchment lined baking sheet sprayed with cooking oil
& bake in a 375 oven until soft turning over halfway thru to cook evenly
(roughly 30-40 minutes total)
Let cool and then you can then scrap out the flesh.

 Ingredients for Chicken-Spaghetti Squash Patties
1 lb. boneless, skinless chicken breast
3 cups roasted spaghetti squash
1/4 cup chopped onion
2TBS. chopped garlic
2TBS chopped fresh dill
1/4 cup chopped green onion
1 egg
1/4 cup grated parmesan cheese
1/2 cup bread crumbs

 1 tsp. black pepper
Season chicken with salt & pepper & bake in 350 oven on parchment lined
baking sheet with cooking spray for 15-20 minutes turning halfway thru.
Let cool & shred chicken.
While the chicken is cooking heat 1TBs olive oil in a frying pan  over
medium heat & sauté onion for 5 minutes, add garlic and cook a few more
minutes let cool
Put chicken, onion & garlic & the rest of the ingredients in a medium size
bowl & blend well.
Form into equal size patties.
Heat 2TBS olive oil in frying pan and sauté patties in batches.
Wipe out pan in between.
Serve with rice pilaf and green beans almandine

Breakfast Tart

 The crust for this tart compliments the filling very well.
Experiment with different proteins & vegetables to come up with
with a Signature Tart

 For the crust
1 cup almond flour
1/4 cup parmesan cheese
1 TBS. herbs de provence
1/4 cup melted butter
Blend all ingredients in bowl and press the mixture evenly in a greased 9
inch tart pan
Bake for 10 minutes in 350 oven just to set (don't overcook it will be baked
again with filling)
Let cool

 For the filling
4 oz. diced smoked or roasted deli turkey
1/2 cup diced onion
1/2 cup diced red bell pepper
1 cup cooked spinach
1/2 cup cooked artichoke hearts
1 cup shredded cheddar cheese
6 eggs
1/4 cup sour cream
salt & pepper to taste
Saute onion & red pepper & turkey in 1 TBS. butter for 5 minutes
over medium high heat-let cool
Process artichoke hearts & spinach in food processor.
in medium bowl scramble eggs with sour cream and season with salt
& pepper

 Add Turkey mixture & spinach & artichoke hearts & cheese. Blend well
Pour mixture into tart pan & bake in 350 degree oven for 30-40 minutes
until puffed up & firm. Carefully remove tart from pan after letting cool for
10-15 minutes
(extra egg-turkey-vegetable mixture can be baked in a pan next to the tart)

Vegan Burgers

 These Vegan burgers pack a lot of flavor! Try going Vegan once a week.
Not only is it healthier if you make the right choices in ingredients you
won't even miss the meat!

 Ingredients needed
1 cup roasted, peeled mashed sweet potato
1 cup cooked black beans (coarsely mashed)
1 cup cooked chickpeas (Garbanzo beans) (coarsely mashed)
1/2 cup shredded zucchini
1/2 cup shredded carrots
1/2 cup chopped onion
1/2 cup chopped red bell peppers
2 TBS. chopped garlic
1 cup cooked pearled couscous
1 cup chopped portobello mushrooms
1 TBS. lemon juice
1/2 tsp.Chili flakes
salt & pepper to taste
Sliced avocado & tomato
mixed greens
Vegan rolls or bread

 Preheat oven to 350
Put roasted mashed potato, black beans, couscous & garbanzo beans in
bowl.
In large sauce pan over medium high heat sauté with 2 Tbs. olive oil the
onion, bell peppers, garlic & mushrooms for a few minutes.
Add carrots & zucchini and cook for another minute.
Turn off heat and add lemon juice and chili flakes.
:Let cool and add to bowl with other ingredients
season with salt & pepper & blend with spatula
Test seasoning & form into patties
Heat a cast iron skillet over medium high heat and add 2 TBS.
olive oil.
Saute burgers until golden brown on one side & flip over
Repeat until all burgers are cooked
Wipe pan in between batches
Place burgers on parchment lined baking sheet &
heat thru in oven for 10-15 minutes
.
Serve on Vegan rolls with sliced tomato, avocado & mixed greens

 Chicken Mole Enchiladas

 Mole sauce
3 small corn tortillas
2 ancho chilie peppers-stemmed & seeded
2 pasilla peppers- stemmed & seeded
2 new mexico chilies-stemmed & seeded
small red onion, peeled & sliced
6 cloves of peeled garlic
1/2 cup slivered almonds
4 cups chicken stock
5 plum tomatoes
2 oz. dark chocolate
2 TBS. agave nectar
1/4 cup golden raisins
1/2 tsp. ground cinnamon
juice from 1 lime

 Roast peppers, onion, corn tortillas, tomato, garlic & almonds until
golden brown.
add to processor with 2 cups of chicken stock and process until smooth.
add mixture to saucepan & add remaining stock & raisins
bring to a simmer and cook for 1 hour stirring often.
Add chocolate, agave nectar, cinnamon & lime juice and salt & pepper to
taste. Simmer for 15 minutes.
Let cool.

 For the filling
12-6 inch flour tortillas
2 Lbs boneless chicken breast
2 TBS. chili powder
1 TBS cumin
salt & pepper
1/2 cup chopped green onion
2 bunches chopped cilantro
1 Lb. Queso Fresca cheese crumbled
1 cup chopped tomato
sour cream for garnish

 Preheat oven 350 degrees
Season chicken with chili powder, cumin and salt & pepper
Grill over medium heat until just cooked thru
let cool
Shred chicken and add 1 cup mole sauce, 1/4 cup green onion &
2 Tbs. cilantro
Spread 1 cup mole sauce in bottom of casserole dish.
dip a tortilla in mole sauce and put some of the chicken mixture
down the center of the tortilla. Sprinkle some queso cheese
on top and roll tortillas and place in casserole dish.
Repeat with remaining tortillas.
Cover Tortilla with remaining sauce and queso cheese and
bake in 350 oven for 20-30 minutes until heated thru.
garnish with remaining green onion, cilantro, tomato &
sour cream
Serve with Spanish rice, refried beans and roasted corn

Seafood stuffed Calamari

 This seafood dish makes a great holiday main course.
Watch carefully while baking you do not want to overcook the
calamari.
.
For the filling
16-20 Calamari tubes
1 shallot chopped
2 TBS. chopped garlic
8 oz. lump crabmeat
4 oz. small shrimp (chopped in small chunks)
4 oz. Sea scallops (chopped in small chunks)
4 oz. Boursin cheese (herbed cheese)
2 TBS. chopped flat leaf parsley
1/4 cup chopped green onion
Saute shallots & garlic in 2 TBS. olive oil for a few minutes
Add shrimp & scallops, turn off heat
(you only want the shrimp and scallops partially cooked
they will fully cook in oven)

 In bowl mix shrimp & scallops with remaining ingredients
Except calamri tubes
Put seafood mixture in pastry bag with round tip and pipe
into calamari tubes and fasten opening with toothpicks
Place in 9x13 casserole dish with extra seafood filling

 For the sauce
2 TBS. chopped garlic
4 oz. unsalted butter
1/2 cup sherry wine
3 cups milk
1 cup heavy cream
8 oz. cream cheese
8 ounces aged grated parmesan cheese
black pepper to taste
Melt butter in saucepan and add garlic
cook for a few minutes add sherry & cook down
add cream cheese
when cream cheese melts add milk & cream
whisking until it comes to a slight simmer
add parmesan cheese and turn off heat
season with black pepper to taste

 Pour sauce over calamari tubes and extra filling in casserole dish
sprinkle the top with parmesan cheese and bake in
350 oven for 20-30 minutes
finish under broiler to lightly brown top
(watch carefully under broiler it browns quickly

Pumpkin Roulade with a citrus Chantilly cream

 Looking for a different dessert to add to the Thanksgiving table?
Give this pumpkin roulade a try!
Roasting & pureeing the fresh pumpkin gives the cake a great flavor
instead of using canned pumpkin.
The cake can be made a few days in advance & filled and rolled
just make sure it is wrapped tight & then make the chantilly
cream the day you are serving it.
.
For the pumpkin cake
1-1/2 cups all purpose flour
1-1/2 tsp. baking soda
1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. ground ginger
3 eggs
1-1/2 cups Splenda granulated sugar
1/2 tsp. salt
3/4 cup vegetable oil
1-1/2 cups fresh roasted & pureed pumpkin
Preheat oven to 375 degrees
Spray a 13x18 sheet pan with cooking spray (make sure the pan is not
warped and lies flat so cake bakes evenly)
Line with parchment paper & spray paper

 Measure flour, spices, baking powder & soda into bowl
in a stand mixer cream eggs, salt & Splenda until
fluffy scraping down sides of bowl a few times.
add oil very slowly with mixer running until incorporated
slowly add dry ingredients on low speed until just blended
Add pumpkin puree with spatula until blended
Pour batter into sheet pan and smooth out so it is even all over
bake for 20 minutes until cake springs back when pressed.
Let cake cool while you prepare filling
.
For Cream cheese filling
8 Oz. cream cheese
1 cup butter
2 cups Splenda granulated sugar
1 tsp. vanilla extract
pinch of salt
.

 Cream all ingredients in mixer until light & fluffy scraping down sides of
mixer bowl a few times.
.
To assemble cake
with sharp knife run along outer edge of cake pan so the cake will not
stick when removing from pan.
Gently take cake out of pan with parchment still attached to cake
spread cream cheese filling evenly over all of cake.
Roll cake into spiral from the short end using parchment paper to assist
so cake does not crack. Roll cake all down the length of the long side of
cake
Place on serving platter seam side down and wrap with plastic wrap
& put in fridge.

 Citrus-Chantilly cream
8 oz. mascarpone cheese
2 cups heavy cream
2 TBS. Splenda granulated sugar
1 tsp. vanilla extract
1 TBS. orange juice
1 tsp. finely chopped lime zest

 .
Whip heavy cream with Splenda until peaks form.
add mascarpone, vanilla, orange juice & lime zest
Mix for a few minutes scraping down sides of mixer
a couple of times
.
Slice cake & serve with Chantilly cream, fresh berries & mint to garnish

Cajun Chicken Meatballs in a Creole Sauce

 .
Cajun meatballs
1 Lb. Ground chicken
1 egg
2 TBS. tomato paste
1 TBS. cajun seasoning
1/2 cup breadcrumbs
1/4 cup parmesan cheese
1/4 cup milk
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1/4 bunch chopped green bell pepper
1/4 cup chopped green onion

 In medium bowl blend all ingredients and form into small meatballs
place on parchment lined sheet pan and bake in 350 oven for about 20-25
minutes turning so they brown evenly.

 Creole sauce
4 tsp. Cajun seasoning
2 TBS. butter
3 tomatoes peeled & chopped
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
3 TBS chopped garlic
3 cups chicken stock
2 cups tomato sauce
1/2 cup chopped green onion
1 tsp. tabasco (more or less to taste)

 In large pan melt butter over medium-high heat and add celery, onion and
peppers. let cook for 5 minutes.
Add garlic, Cajun seasoning & chopped tomato, sauté a few more minutes
Add chicken stock, tomato sauce & tabasco
Put heat on high and bring to boil stirring often
Put heat down to simmer and let cook for 30 minutes until vegetables
are tender, stirring often. Turn down to low heat
Add green onion and chicken meatballs let sit for 5 minutes on low
Serve over your favorite rice or pasta.

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Vegan Lasagna

 For the sauce
1-28 oz. can diced tomato.

1-28 oz. can tomato puree.

1-28 oz. can crushed tomato.

5 TBS chopped garlic
4 TBS. olive oil
2 TBS. garlic powder
2 TBS. onion powder
3 TBS. Italian seasoning
2 TBS salt
1 TBS black pepper
1/4 cup chopped fresh basil

 In a large heavy bottomed pot sauté garlic in the olive oil over medium heat.
for 10 minutes-stirring so it does not stick.
Add the 3 cans of tomato product-rinse each can out with 1/2 cup water and.
add to pot. ( The water will cook down and the sauce will thicken up).
Turn heat to medium-high and bring to a simmer-stirring often.
let simmer for 1 hr. stirring so it does not stick.
Add the seasonings and cook for another 20-30 minutes on low heat.
turn off heat and stir in fresh basil.
Let cool.
.

 For the lasagna
1-1/2 lbs. whole grain lasagna noodles (cooked according to directions)
3/4 lb. zuchinni-ends cut off
3/4 lb. yellow squash-ends cut off
3/4 lb. carrots-peeled and ends cut off
1 lb. fresh spinach sautéed
2 lbs. extra firm tofu
1 tsp. red wine vinegar
1/4 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. dried basil
extra dried basil-garlic powder-onion powder to season lasagna layers.

 Grate the zuchinni, yellow squash & carrots in separate batches in food
processor
..
Grate 1 lb. of the tofu and crumble the other 1 lb. by hand into a bowl
add the vinegar-1/4 tsp. salt-1/2 tsp. garlic powder-1/2 tsp. onion powder
& 1/2 tsp. dried basil & blend well.

 How to assemble lasagna
Preheat oven to 350 degrees
spread 1 cup of sauce onto a 13x11 high sided baking pan
(Use a disposable pan if you want to avoid the messy clean-up)
layer the bottom with noodles cutting them to fit if needed
add half of the tofu mixture and spread evenly
spread half of the grated zuchinni mixture evenly over tofu
spread half the yellow squash evenly over the zuchinni
spread half the carrots over the squash.
spread half the spinach over the carrots
Sprinkle a small amount of dried basil, onion powder & garlic powder over
the spinach and spread 1 cup sauce over that
add another layer of noodles
repeat with the remaining tofu and the vegetables & spices in the same order.
top with last layer of noodles & spread sauce over evenly to cover all
noodles. sprinkle a little more dried basil, garlic powder & onion powder
Cover with aluminum foil and bake in oven for 1 hr.
Remove aluminum foil and cook anther 15 minutes until bubbling

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 Braised Red Cabbage & Apples

1 small head red cabbage shredded

1 cup apple cider

2 Tbs apple cider vinegar

1/2 tsp salt-1/2 tsp black pepper

3 red delicious apples (peeled, cored and chopped)

2 Tbs caraway seeds

 Saute cabbage in  1Tbs of olive oil for af ew minutes. Add apple cider, salt and pepper and caraway seeds, cover and simmer for 5 minutes

Add chopped apples and cider vinegar and mix well, cover and cook until cabbage is tender (about 8-10 minutes)