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Sweet Potato Ricotta Gnocchi

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 30 minutes
Cook Time: 90 minutes
Servings: 10-12 with leftovers

What you need:

  • 2 sweet potatoes or Yams, roasted and mashed
  • 6 oz. ricotta cheese
  • 1/2 c. shredded parmesan cheese
  • 1 tsp. salt
  • 1 tbsp brown sugar
  • 1 1/2 to 2 cups all-purpose gluten free flour
  • 1 med yellow onion, diced
  • 2 tbsp butter
  • 1 tsp minced garlic
  • 1 tbsp olive oil
  • 1 cup fresh spinach
  • 1 cup fresh basil

What to do:

  1. To bake sweet potato, pierce the sweet potato with a fork on all sides and bake for 75 minutes at 400 degrees until tender and it begins to caramelize. Remove from oven when done and let cool. Then remove skin and mash in a large bowl with a potato masher.
  2. In the bowl with the mashed sweet potato add ricotta, parmesan, brown sugar, and a pinch of salt and combine the ingredients well. Now stir in the flour. Add it 2 tablespoons at a time. The less flour you add, the better. You want dough that can be worked with, but if it's a little bit sticky, that's okay.
  3. Turn dough out onto a floured surface. Divide into 4 pieces. Using your palms, roll and stretch each piece into a 20-inch rope. Add more flour as needed. Use a knife to cut each rope into one-inch pieces. Using a fork, gently press the tines of the fork on each piece of gnocchi.
  4. Add gnocchi one or two handfuls at a time in a large pot of salted water for 3-5 minutes or until gnocchi rise to the top and float. Remove with a slotted spoon and place on a baking sheet to cool and drain.
  5. In a pan on medium-high heat add butter, olive oil and garlic and add onions. Cook onions for about 5 minutes. Add gnocchi to the pan, add spinach and basil and cook for a few minutes until spinach is wilted and butter garlic sauce has coated each piece of gnocchi. Serve as a side dish or as a main course.
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Apple Sausage Breakfast Burrito

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 30 minutes
Cook Time: 60 minutes
Servings: 8

What you need:

  • 2 tsp olive oil
  • 4 chicken and apple sausage links, sliced
  • 1 medium yellow onion
  • 1 sweet red pepper, diced
  • 1 small pkg sweet potato French fries
  • 1 Granny Smith apple, diced
  • 8 eggs
  • 1 cup finely shredded Cheddar Jack Cheese
  • 8 large burrito tortillas
  • 2 tbsp rice milk or almond milk

What to do:

  1. Heat oven to 425. Place sweet potato fries on the baking sheet and bake in the oven at 425 for 20 minutes (or directions on package) Hint: this is a super shortcut, OR you can get 2 sweet potatoes or yams, let them soak in warm water for 3 hours, peel and slice into fries, place on baking sheet and bake at 425 for 1 hour. When done, dice the sweet potato fries and set aside.
  2. Slice sausage links into 1/4" slices. Dice the onions, pepper and the apple. Set aside. Crack the eggs and place the eggs in a small bowl and add about a teaspoon of rice milk and whisk with a fork until well-mixed. Also set aside.
  3. Heat the oil in a large non-stick skillet on medium low heat. Add the diced onion and sauté about 5-7 minutes until brown. Push aside in the pan. Add sausages. Saute 5 minutes until brown. Add diced red pepper and saute for 2 minutes until Al Dente, or crisp to the bite, not soft.
  4. Remove onions, peppers and sausage from the pan and place in a large bowl and set aside.
  5. Add diced apple to the same pan and cook for 1-2 minutes or until the apple begins to soften. Don't cook too long. You don't want your diced apple to become mushy!
  6. Once the apple is cooked, remove and add to the large bowl with the onions, peppers and sausage.
  7. In a bowl, add the 8 eggs, add the rice milk and beat the eggs until scrambled. Add the eggs to the pan and cook until they no longer look wet.
  8. Lay out a large tortilla on the counter. Add about 1/8 of the sausage, onion, pepper and apple mixture to the tortilla, add 1/8 of the eggs, add sweet potato French fries and sprinkle with shredded cheese. Fold tortilla and serve!
  9. This recipe makes 8 breakfast burritos! Wrap burritos in plastic wrap and place in the fridge for later. Or wrap in plastic and aluminum foil and place in the freezer for later. Grab, heat and go!!
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Gluten Free Pizza

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 30 minutes
Cook Time: 120 minutes
Servings: 4

What you need:

  • 1 cup brown rice flour
  • 3/4 cup sorghum flour
  • 1 1/2 cups tapioca starch (tapioca flour)
  • 1 Tbsp. granulated yeast
  • 1/2 Tbsp kosher salt
  • 1 Tbsp xanthan gum
  • 1 1/3 cup lukewarm water
  • 2 large eggs
  • 3 tbsp olive oil
  • 2 Tbsp honey
  • 1/2 cup prepared tomato sauce
  • 1/4 lb. sliced fresh mozzarella cheese
  • 6 basil leaves, roughly torn
  • 1/4 cup sliced black olives
  • 1/2 Anaheim pepper, (deseeded and thinly sliced crosswise)
  • 1 Tbsp. grated Parmesan cheese
  • Olive oil for drizzling on top of the pizza
  • White or brown rice flour for dusting

What to do:

  1. Whisk together the dry ingredients first, the flours, tapioca starch, yeast, salt, and xanthan gum in a mixing bowl. Combine the wet separately, the liquid ingredients and gradually mix them with the dry ingredients, using a spoon, or a stand mixer (with dough attachment), until all of the dry ingredients are well incorporated. Cover the mixing bowl loosely with plastic wrap or a towel (not airtight), and allow the dough to rest at room temperature until it rises, approximately 2 hours. The dough can be used immediately after the initial rise. You can refrigerate and use over the next 7 days.
  2. Pre-heat the oven to 425 degrees. Dust the surface of the refrigerated dough with rice flour and cut off a 1/2-pound (orange-size) piece. Dust the piece with more rice flour and quickly shape it into a ball; this dough isn't stretched because there is no gluten in it – just press it into the shape of a ball. You will need to use lots of rice flour to prevent the dough from sticking to your hands or the work surface, but avoid working lumps of flour into the dough.
  3. Sprinkle rice flour onto a 14-inch square piece of parchment paper. Flatten the dough with your hands into an even circle, sprinkle generously with more rice flour, cover with a 14-inch piece of plastic wrap, then roll the dough between the parchment and plastic wrap to produce a 1/16- to 1/8-inch-thick round. Peel away the plastic wrap, leaving the crust on the parchment paper.
  4. Distribute a thin layer of tomato sauce. Scatter the mozzarella over the surface of the dough, then the basil, olives, pepper, and Parmesan cheese, if desired.
  5. Separate the pizza from the parchment paper and set the pizza directly onto the stone. Place it in the oven for 12-15 minutes. Check it and if you like it to be a little more cooked, add a few minutes to the timer.
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Cauliflower Bolognese Bake

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 30 minutes
Cook Time: 2 hours
Servings: 9-12

What you need for the Cauliflower Noodles:

  • 1 head of cauliflower (yields 6 cups chopped, raw)
  • 2-3 cloves garlic
  • 1/2 tsp kosher salt
  • 1 tsp oregano or Italian seasoning
  • 2 eggs

What you need for the Bolognese Sauce:

  • 3 carrots, peeled and chopped (1 cup)
  • 1 small onion, diced (1.5 cups)
  • 2 rib celery, diced (1/2 cup)
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/8 tsp cinnamon pinch
  • 12 oz ground mild Italian sausage
  • 1 – 14.5oz can organic diced tomatoes
  • 1 – 15oz can organic tomato sauce
  • 1 cup organic chicken stock
  • Extra virgin olive oil

What you need for the Cheese Layer:

  • 1 small tub (15 oz) ricotta cheese
  • ½ cup shredded parmesan cheese
  • ½ cup shredded mozzerella

What to do for the Cauliflower Noodles:

  1. Preheat the oven to 350 degrees. Remove the leaves and core from a head of cauliflower and start chopping it into small pieces. In a pot of boiling water add the cauliflower pieces using a strainer and steam them for 10 minutes. Remove cauliflower when done, add to a mixing bowl. Using a potato masher, smash the cauliflower. Cauliflower releases a fair amount of liquid while it cooks, so try to drain off what you can. Then add the seasonings and combine. Beat the eggs first before adding to the mixing bowl. Add the eggs and mix. Next, get a baking sheet. Spread the cauliflower mix onto a large silicone baking sheet or parchment paper. You have to eyeball whatever baking dish you plan to use for the cauliflower bolognese bake and think how large to spread out the cauliflower so that when you cut it in sections, the layers will fit squarely in the baking dish. Bake the cauliflower for 45 minutes at 350 degrees. Bake until the moisture is gone and you can see some of the edges or the top begin to brown.

What to do for the Bolognese Sauce:

  1. Peel and chop the carrots, dice the onion and the celery. Heat a large pan or dutch oven to medium-high. Add extra virgin olive oil to lightly coat the bottom of the pan. Add the carrots, onions and celery to the hot pan and sprinkle with the kosher salt and other seasonings. Sauté for about 4-5 minutes, then add minced garlic and the sausage. Cook until the sausage has browned. Once the sausage is browned, add the canned diced tomatoes, tomato sauce and chicken stock. Stir and simmer for about 15 minutes on medium-low heat.

What to do for the Cheese Layer:

  1. In a mixing bowl add the ricotta and parmesan cheese and mix.

What to do to put it all together:

  1. When the cauliflower "noodle" has finished cooking, remove from oven and transfer to a large cutting board or work surface. Depending on the size and shape of your baking dish and thus the size and shape of your noodle, divide into 3 sections that will perfectly layer your cauliflower bolognese bake. Remove the bolognese from the heat and grab your baking dish.
  2. Layer:
    1. About a ½ cup of sauce
    2. Cauliflower "noodle"
    3. Ricotta mix
    4. Sauce
    5. The second cauliflower "noodle"
    6. Ricotta mix
    7. The remaining sauce
    8. The third or last cauliflower "noodle"
    9. Remaining sauce
    10. Mozzerella
  3. Cover and bake at 350 for about 20-25 minutes. Enjoy!
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St. Patrick's Day Cabbage Rolls

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 15 minutes
Cook Time: 2 hours or more
Servings: 4-8

What you need:

  • 1 head of cabbage
  • ½ lb pre-seasoned corned beef
  • ¾ cup sauerkraut
  • 1 med onion, thin sliced
  • 8 small yukon gold potatoes
  • 2 carrots (peeled)

What to do:

  1. Preheat oven to 400.
  2. In a large pot add the corned beef, potatoes and carrots. Fill water to cover all ingredients. Bring to a boil. Remove carrots and potatoes after 30-35 minutes, set aside. Continue boiling corned beef for 1 hour and 30 minutes. Remove from pot to rest. Do not discard the water.
  3. Slice out the core located on the bottom of the cabbage. This will make it easier to peel away the leaves later. Using the same pot and the same water you cooked the corned beef in, add the cabbage to the water. You may need to add water to the pot so that at least 3/4 of the cabbage is submerged. Place the whole cabbage head in the water, cover, lower heat and simmer for 10 minutes.
  4. After the cabbage has boiled, take it out of the pot and place it in a large bowl of cold water (to stop the cooking process and cool the cabbage so you can handle it). The outer leaves on the cabbage will continue peeling away from the cabbage. You need 6 leaves total for the recipe.
  5. To stuff our rolls: Place a cabbage leaf on a flat surface (cutting board) and add slices of onion, potatoes, carrots and sauerkraut and place a slice of the corned beef. Starting at the top, roll up the leave once. Fold the edges in and continue rolling. Place the stuffed roll into the 13×9 pan (on top of the sliced cabbage if you put the leftover cabbage in the pan). Stuff and roll the remaining leaves.
  6. Cover and bake for 20 minutes. Let cool for a few minutes. Dip in mustard or thousand island dressing.
  7. Enjoy!
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Family Style Steak with Poblano Pesto and Root Vegetable Hash

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 10-12

What you need for the Root Vegetable Hash:

  • 1 large sweet potato, peeled and cut into 1/4-inch pieces
  • 1 large fresh beet, peeled and cut into 1/4-inch pieces
  • 2 med parsnips (peeled and diced)
  • 1 sweet yellow onion (diced)
  • 1 tablespoon olive oil
  • 1 tbsp paprika
  • Kosher salt and freshly ground pepper
  • 1 tbsp honey

What you need for the Flank Steak:

  • 1 1/2-2 pounds flank steak
  • Kosher salt and freshly ground pepper
  • 2 tablespoons sunflower oil

What you need for the Poblano Pesto:

  • 4 poblano peppers
  • 1/2 cup grated Parmesan
  • 1/4 cup fresh cilantro leaves, roughly chopped
  • 2 cloves garlic, coarsely chopped
  • 1 tablespoon paprika
  • 1/2 cup sunflower oil
  • Kosher salt

What to do for the Root Vegetable Hash:

  1. Preheat the oven to 425 degrees F. Toss the cut sweet potatoes, onions, parsnips and beets with olive oil and season with salt and pepper, paprika and honey. Place on a parchment-lined baking sheet and bake until vegetables are golden, about 30 min

What to do for the Flank Steak:

  1. Heat a grill pan over medium-high heat. Season the steak liberally with salt and pepper, brush the steak with vegetable oil and cook on grill pan, undisturbed for 5 minutes. Flip the steak over and cook another 3 minutes more. Remove to a cutting board, and allow to rest a full 5 minutes before slicing. Cut the steak with a sharp knife against the grain into thin slices. Fan slices out onto a serving platter and top with the Poblano Pesto.

What to do for the Poblano Pesto:

  1. Deseed the peppers and slice lengthwise down the pepper. Place the peppers skin down in a pan on high heat. Allow the peppers to blacken. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, paprika and oil and process until well combined, but not totally smooth. Taste and season with salt.
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Slow Cooked Pear Ginger Pork Chops

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 20 minutes
Cook Time: 6 1/2 Hours
Servings: 4

What you need:

  • 2 tbsp coconut oil
  • 4 boneless pork chops
  • 6 parsnips
  • 2 D'anjou pears, diced
  • 2 tbsp minced ginger
  • 2 tbsp apple cider vinegar
  • 1 ½ cups low sodium vegetable broth
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 2 tbsp honey
  • Kosher salt
  • Black pepper
  • ¼ cup rice or almond milk
  • 1 tsp minced garlic

What to do:

  1. First step heat a large pot with coconut oil. Place the pork chops in a pot to sear or brown the pork chops about 2 minutes on each side. Season with a light sprinkle of kosher salt and pepper. Remove from pot and place in the slow cooker. Add to the pot with remaining coconut oil diced pears and ginger and let sauté for a few minutes. Add apple cider vinegar, vegetable broth, allspice and cinnamon and honey and let it simmer for 10 minutes. Stir occasionally.
  2. Peel and slice the parsnips. Add them to the slow cooker.
  3. Add the entire contents of the pot (pears and ginger) to the slow cooker. Pour over the parsnips and pork chops. Cover the slow cooker with a lid, set to low and let cook for 6-8 hours.
  4. When done, remove parsnips and place in a mixing bowl. Add ¼ cup of rice or almond milk, a pinch of garlic, salt and pepper and blend with a hand blender until smooth.
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OssoBuco

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 15 minutes
Cook Time: 90 minutes
Servings: 4

What you need:

  • 4 1-lb beef shanks, bone in
  • 1/3 C avocado oil
  • 1 cup carrot
  • 1 cup onion
  • 1 cup celery
  • 3 cloves garlic, crushed
  • 6 oz tomato paste
  • 1 1/2 Tbsp unsalted butter
  • 2/3 C white wine vinegar, 1/3 C water mixture
  • 2 C low sodium chicken stock
  • 2 tsp kosher salt
  • pinch of black pepper
  • butcher twine
  • 12 inch x 12 inch cheesecloth
  • 8 inches Butcher twine
  • 2 sprig of rosemary
  • 2 sprig of thyme
  • 2 bay leaf
  • 2 whole cloves

What to do:

  1. Dice celery, carrot, and onion and set them aside for later. Prepare your herbs and tie in cheesecloth.
  2. Heat avocado oil over medium-high heat in your dutch oven. Rinse and pat dry shanks; then salt and pepper both sides. Use butcher twine to tie around the shanks to help keep the meat on the bone.
  3. Sear the shanks in the dutch oven for 2 minutes per side, and set aside temporarily.
  4. Add onions, carrots and celery to the dutch oven and mix until soft and translucent, about 5 minutes. Add in tomato paste, and stir throughout. Next, add in chicken stock, butter, and herbs in the cheesecloth, add in vinegar/water mixture and bring to a boil and reduce to half. Return shanks to the dutch oven and turn down heat to low. Simmer covered for 90 minutes, flipping shanks every 15-20 minutes.
  5. Plate shank and pour sauce and vegetables over it. If you're lucky, you'll still have some bone marrow to indulge on as well!
  6. Enjoy!
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Roasted Pepper and Cauliflower Soup

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 6-8

What you need:

  • 4 red bell pepper, cut in half and seeds removed
  • 1 small head cauliflower, cut into florets
  • 2 tablespoon olive oil
  • 1 med onion, diced
  • 2 cloves garlic, chopped
  • 1 tbsp thyme, chopped
  • 1 tsp red pepper flakes
  • 3 cups chicken broth
  • 1 cup almond milk
  • 4 ounces goat cheese, crumbled

What to do:

  1. Preheat oven to 450 degrees. Slice and deseed the peppers. Place the red peppers on a baking sheet with the cut side facing down, bake until the skins are blackened, about 10 minutes, remove from baking sheet and place in a large sealable plastic bag. Let the peppers 'steam' for 20 minutes and remove the skins. Dice the peppers.
  2. Cut head of cauliflower into small florets and pieces. Place the cauliflower in a single layer on a baking sheet, drizzle with olive oil and roast in the oven at 450 degrees until tender and caramelized, about 10-15 minutes.
  3. Heat the oil in a large pan over medium heat and cook the onion until tender, about 4-5 minutes.
  4. Add the garlic, thyme and red pepper flakes and cook until fragrant, about a minute.
  5. Add the roasted red peppers, cauliflower, broth, paprika and goat cheese and simmer for 15 minutes before pureeing to the desired consistency with a hand blender. Season with a pinch of kosher salt and pepper.
  6. Enjoy!
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Lemon Pepper Salmon Salad

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2-4

What you need:

  • 2 Atlantic sockeye salmon filets
  • 1 cup Grape tomatoes
  • 1 cup Asparagus
  • 1 cup Pearl onions
  • 1 cup Broccoli
  • 1 small bag Arugula
  • 1 Lemon
  • ½ tsp Kosher salt
  • 1/2 cup Grapeseed oil
  • pinch Pepper
  • 1/3 cup Olive Oil
  • 1 tsp Dijon Mustard
  • 2 tbsp White Balsamic Vinegar

What to do:

  1. In a large pan add ¼ cup grapeseed oil, turn on medium heat and add the asparagus, broccoli, pearl onions and tomatoes. You can use any vegetable you like to use. Saute for 3-4 minutes. Remove vegetables from heat. You still want them a little firm.
  2. Wash and rinse the salmon filets. It they were frozen you will want them to thaw first before cooking. (Thaw frozen salmon filets in large pan or bowl of cold water. Submerge the filet and let sit until thawed, do not use warm or hot water to speed up the thaw process, you will end up cooking the filets). Pat filets dry with paper towel. Add a pinch of kosher salt to each filet. Using a medium sauté pan add ¼ cup grapeseed oil, heat to medium. Add the salmon filets skin side down and place them in the pan away from you so you so you do not get splattered with oil. Squeeze fresh lemon juice over the filets, add a pinch of pepper. Let them cook for 4-5 minutes depending on thickness. Do not touch them, poke them or turn them over. Cook until the top begins to turn white or grey. Turn off heat. Scrape the filets from the pan, you will see them separate from the skin in the pan. Leave the skin in the pan. Set the filets on a paper towel to drain any excess oil.
  3. To make the vinaigrette, combine balsamic vinegar, lemon juice and Dijon mustard. Whisk together. Continue whisking and slowly add the oil. The ratio is always 3 parts oil to 1 part vinegar.
  4. Add arugula to a plate. Add the vegetables to the arugula. Pour the dressing over the vegetables. Add the salmon filet.
  5. Enjoy!
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New Years' Breakfast Strata

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 6-8

What you need:

  • 10-12 strips bacon cooked and chopped
  • 1 cup diced ham
  • 1/2 stick butter
  • 1 onion chopped
  • 1 Red bell pepper chopped
  • 1 yellow bell pepper
  • 1 small bag baby spinach
  • 12 eggs beaten
  • 1 tbsp vanilla
  • 2 cups rice milk
  • 2 cups shredded cheddar cheese
  • 1 bag frozen sweet potato french fries
  • 6 frozen waffles (lightly toasted)

What to do:

  1. Bake the bacon: Place a piece of parchment paper in a baking sheet. Add slices of bacon to a baking sheet, bake at 400 degrees for 20 minutes or until baked as desired. Let cool and set aside.
  2. Cook the veggies: In a medium pan add butter, chopped onions and chopped bell peppers. Cook for 5-6 minutes or until soft. Set aside when done.
  3. Make the egg mix: In a mixing bowl add eggs, vanilla and rice milk and mix together.
  4. To build the layers of the strata: Preheat oven to 350 degrees. In a 9x13 baking dish add a small amount of the egg mix. Add the 6 lightly toasted waffles. Then begin the layers. Add cheese, spinach, sweet potatoes, onion/pepper mix, bacon/ham and repeat. Add cheese, spinach, sweet potatoes, onion/pepper mix, bacon/ham. Next pour the egg mixture evenly over the entire dish. Sprinkle cheese evenly over the top. Cover the dish with foil and place in the oven at 350 degrees for 20 minutes. Then remove foil, place back in oven for 20-25 minutes.
  5. From all of us at Delicious by DaVita, we wish you a very Happy New Year!
  6. Enjoy!
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Lasagna Soup

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 6-8

What you need:

  • 2 tsp. olive oil
  • 1-1/2 lbs. Turkey sausage (Italian Flavored)
  • 1 large sweet yellow onion chopped
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1 6-oz can tomato paste
  • 1 28-oz. can diced tomatoes
  • 2 bay leaves
  • 6 cups no sodium chicken stock
  • 16 oz. lasagna noodle
  • 1/2 cup finely chopped fresh basil leaves
  • salt and freshly ground black pepper, to taste
  • 8 oz. ricotta
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

What to do:

  1. Heat olive oil in a large pot or dutch oven over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 5 minutes. Add garlic and oregano and cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes.
  2. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. No need to boil the pasta in a separate pot. Break up the uncooked lasagna noodles in to small pieces. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. Stir in the basil before serving and season to taste with salt and freshly ground black pepper.
  3. While the pasta is cooking, prepare in a small bowl the ricotta and parmesan.
  4. To serve, place a dollop of the ricotta/parmesan in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
  5. From all of us at Delicious by DaVita, we wish you and your family a Happy Holidays!
  6. Enjoy!
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Cornish Game Hen with Pomegranate

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 6-8

What you need:

  • 2 Cornish Game Hens, thawed and despined
  • 3 tbsp butter
  • ½ cup Honey
  • 1 cup Brown sugar
  • 1/4 cup balsamic vinegar
  • 1/4 cup fresh pomegranate juice
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • 1 tbsp ground cloves
  • salt and pepper, to taste
  • 1 bag mixed greens
  • 1 pomegranate (seeds and juice)
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup extra virgin olive oil

What to do:

  1. Prepare the Cornish Game Hen: Preheat oven to 350 degrees. To prepare the Cornish Game Hen, thaw if frozen and with kitchen scissors, remove the back bone. Place game hens breast side up in a 9x13 baking dish, pour chicken stock over them and season with pepper. Bake covered with aluminum foil for 20 minutes.
  2. Prepare the pomegranate: Roll the pomegranate to release the seeds on the inside. Cut in half. Use a mixing bowl and a strainer. Hold the pomegranate half in your hand over the strainer and with a wooden spoon; hit the pomegranate until all the seeds come out. Grab the other half and repeat the process. Set aside ½ of the seeds in a bowl. With the wooden spoon smash the remaining half of the seeds against the screen of the strainer to produce juice. Set aside.
  3. Pomegranate sauce: In a bowl with the pomegranate juice (about ¼ to 1/3 cup worth), add melted butter, honey and brown sugar. Add and whisk together balsamic vinegar, olive oil, garlic powder, ground cloves and salt. Whisk together.
  4. Remove game hens from the oven, uncover. Brush the glaze on to the game hens, as thick as you want. Place back in the oven uncovered and bake for 30 minutes.
  5. Pomegranate salad and garnish: Toss greens, pomegranate seeds and juice and cheese in a salad bowl. Drizzle with 1/4 cup of the olive oil. Place salad greens on a large platter. Plate the Cornish Game Hens on the salad greens. Add some more pomegranate seeds if you like.
  6. From all of us at Delicious by DaVita, we wish you and your family a Happy Holidays!
  7. Enjoy!
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Holiday French Toast

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 12-16

What you need:

  • 3/4 cup brown sugar
  • 1/2 cup unsalted butter, melted
  • 3 teaspoons cinnamon, divided use
  • 3 large granny smith apples, peeled, cored and thinly sliced
  • 1 pear, peeled and diced
  • 1/2 cup dried, sweetened cranberries
  • 1 loaf Italian bread, cut into 3/4" slices
  • 6 large eggs
  • 1-1/2 cups rice milk, unenriched
  • 1 tablespoon vanilla

What to do:

  1. In a 13" x 9" baking dish, combine brown sugar, butter and one teaspoon of the cinnamon. Add apples and cranberries; toss well to coat.
  2. Spread apple, pear and cranberry mixture evenly over bottom of the baking dish.
  3. Slice entire loaf in half lengthwise. Arrange bread slices on top.
  4. In a medium bowl mix eggs, rice milk, vanilla and remaining 2 teaspoons cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 to 24 hours.
  5. Preheat oven to 375° F. Bake covered with foil for 30 minutes. Uncover and bake 20-25 minutes or until top starts to brown.
  6. Remove dish from oven and let stand for 5 minutes. Serve warm.
  7. From all of us at Delicious by DaVita, we wish you and your family a Happy Holidays!
  8. Enjoy!
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Savory Bread Pudding

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 12-16

What you need for the Savory Bread Pudding:

  • 1 loaf Rosemary bread, cubed / Ciabatta or Sourdough
  • 4 tbs butter
  • 1/2 large onion, small diced
  • 1 carrot, small diced
  • 1 - 2 ribs celery, small diced
  • 2 cups coconut cream
  • 1 chicken stock
  • 6 large egg yolks
  • 1 1/2 tsp fresh minced thyme
  • 1 1/2 tsp fresh minced marjoram
  • 1/2 cup apples
  • 1/2 cup pecan pieces

What you need for the Cranberry Orange Glaze:

  • 2 cups water
  • 1 cup fresh or frozen cranberries
  • juice of one orange
  • 1 tsp ground cardamom
  • 2 t Tbl honey
  • (Add 1/4 cup of sugar Or two small packages of granulated Stevia if too tart)

What to do for the Savory Bread Pudding:

  1. Heat oven to 325 degrees.
  2. Spread bread cubes out on a sheet pan. Toast in oven for 10 minutes or until lightly toasted, turning once. Remove from oven and set aside.
  3. In a medium sauce pan, melt butter. Add onions, carrot, and celery. Saute until vegetables begin to tender. Add herbs, coconut crème and stock and bring to a simmer.
  4. In a separate bowl, whisk yolks until smooth and creamy. Slowly whisk in the hot cream mixture until well-combined. Add the hot custard to the eggs slowly and whisk quickly so you don't end up with scrambled eggs. Return the custard to the sauce pan over medium heat. Stir until sauce thickens and coats the back of a wooden spoon.
  5. In a large bowl, combine toasted bread, apples and pecans. Pour custard over toasted bread and toss until well-combined. Spoon bread mixture into a 9 x 13 baking pan.
  6. Place pan in a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides. This will help it to cook evenly and slowly. Bake about 1 hour At 350° or until set.

What to do for the Cranberry Orange Glaze:

  1. In a small saucepan, bring the water, cranberries, orange juice and cardamom to a boil. Stir in honey. Simmer for 20 minutes. Mash the cranberries with a fork to release the juice.
  2. From all of us at Delicious by DaVita, we wish you and your family a Happy Holidays!
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Recipe Title

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6-8

What you need for the Thanksgiving burgers:

  • 1 tbsp coconut oil
  • 1/2 cup minced celery
  • 1/2 cup finely diced onion
  • 1/4 cup chicken stock
  • 1/2 teaspoon poultry seasoning
  • 1/2 tsp fresh ground black pepper
  • 1 pound ground pork sausage
  • 1 pound ground turkey
  • 1/2 cup diced and peeled Granny Smith apple
  • 1/4 cup minced fresh parsley
  • 1/4 cup corn meal
  • 1 large egg
  • 8-12 Hawaiian sweet rolls
  • 1/2 lbs fresh long green beans

What you need for Cranberry Chutney:

  • 2 cups fresh cranberries
  • 6-7 pitted medjool dates
  • 1/4 cup maple syrup
  • 1/2 cup peeled diced apple (fuji or gala apple)
  • 1/2 cup peeled and diced pear (Anjou or Bosch pear)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon ground ginger
  • 2 tablespoons apple cider vinegar
  • 1/2 cup orange juice

What to do:

  1. In a sauce pan on medium heat, add coconut oil, onions and celery. Saute until translucent, about 5 minutes.
  2. To the same pot add chicken stock, poultry seasoning and ground pepper and let the ingredients simmer for a few minutes. In a large mixing bowl add ground turkey and pork sausage. Add the onion and celery mixture to the bowl. Add cornmeal, flat parsley, diced apple and egg. Mix together. Using a ¼ cup measuring cup take the meat mixture and make a slider. Make 8-12 sliders.
  3. Cook in a large pan on medium heat. Remove when finished; add slider to Hawaiian sweet roll bun, top with cranberry chutney. Add a dab of Dijon mustard if you wish.
  4. Wash and take stems off long green beans. Add green beans and coconut oil to a large pan. Cook on medium heat for 4-5 minutes, keep them firm, not soft. Add to plate as 'fries.'
  5. Add all ingredients to a medium pot and bring to a boil. Reduce to a simmer and cook until a majority of the cranberries have broken down, 15 to 20 minutes. Remove from heat, let cool slightly, and serve.
  6. Now you have the turkey, stuffing, cranberry, dinner rolls and green beans... a Thanksgiving Meal!
  7. Enjoy!
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Pumpkin Curry

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 20 minutes
Cook Time: 80 minutes
Servings: 6-8

What you need:

  • 4 cups pumpkin, diced
  • 3 tbs coconut oil
  • 1 onion, diced
  • 2 garlic cloves, finely chopped
  • 1 tbsp ground ginger
  • 1 tbsp ground turmeric
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 2 tbsp Curry powder
  • 1 ½ cups vegetable stock
  • 2 cups full fat original flavor Coconut milk
  • 1 6 oz can Tomato paste
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Cloves
  • 2 leaves Basil
  • 1 head Cauliflower (chopped)
  • Salt

What to do:

  1. Pumpkin: Preheat oven to 375 degrees. Slice the top and bottom off the pumpkin. Scrape all the seeds out and discard the seeds. Set it on the flat side and slice into quarters. Place slices on a baking sheet lined with parchment paper. Bake for 40-45 minutes.
  2. Cauliflower: Clean the leaves and cut the stem off the bottom of the head of the cauliflower. Slice the cauliflower into small pieces. In a medium fry pan on medium heat, add coconut oil and garlic. Add cauliflower and cook for 6-8 minutes until slightly soft.
  3. Curry: In a medium stock pot add coconut oil, onions and garlic. Cook until onions begin to sweat or glisten. Add ginger, turmeric, coriander, cumin and curry powder. Stir and simmer for 2 minutes. Add stock, coconut milk and tomato paste and simmer on low heat for 10 minutes. Once pumpkin is done, take out of oven and set aside to cool. Once cool, scrape the squash from the skin and add to the stock pot. Add cinnamon, nutmeg and cloves. Simmer for another 5 minutes. Using a hand wand mixer, mix entire contents of stock pot to a smooth soup texture. Simmer another 5 minutes.
  4. Season with a pinch of salt to taste. Serve over cauliflower. Add fresh basil.
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Apple Tart

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 8

What you need for the crust:

  • 2 cups Blanched Almond Flour
  • ¼ Tsp Sea Salt
  • 2 Tbsp Coconut Oil in solid form
  • 1 Egg (room temp)

What you need for the honey vanilla custard:

  • 1 tablespoon gelatin
  • 3 tablespoons cold water
  • 1 can full fat coconut milk
  • 2 egg yolks
  • pinch of salt
  • 1 tbsp almond flour
  • 1/4 cup raw honey
  • 2 teaspoons vanilla extract

What you need for the apple topping:

  • 2 granny smith apples
  • Cinnamon

What to do:

  1. Crust Directions: Place flour and salt in food processor and pulse briefly. Add coconut oil and egg and pulse until mixture forms a ball. Press dough into a round tart dish. Bake at 350 for 8-12 minutes. Remove from oven set aside to cool.
  2. Custard Directions: In a medium mixing bowl, sprinkle the gelatin over the cold water. Set aside. In a medium sauce pan over medium-low heat, add the coconut milk, egg yolks, flour and a pinch of salt. Whisk to combine. Continue whisking constantly until the milk mixture starts to thicken and steam. You don't want it to boil. Once it steams, whisk for another minute or two. Add the gelatin, add the honey and vanilla and whisk until smooth. Place the bowl of custard inside a larger bowl of ice water. Whisk until the custard is cool and thickened. When thickened add custard to tart dish, pour over crust and even out.
  3. Apple topping Directions: Core the apples and slice into thin pieces. Leave the peel on. Heat oven to 400. Place the thin slices of apple on a baking sheet lined with parchment paper. Lighly powder the apple pieces with cinnamon. Place in oven for 10 min. Remove from oven and let cool. Add apple pieces to top of the custard one by one in a circular motion.
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Easy No Crust Pizza

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Servings: 6-8

What you need for the Crust:

  • 1 (8 oz) package of full fat cream cheese, room temperature
  • 2 eggs room temperature
  • 1/4 tsp ground pepper
  • 1 tsp garlic powder
  • 1/4 cup grated parmesan cheese

What you need for the Topping:

  • 1/2 cup pizza sauce
  • 1 1/2 cups shredded mozzarella cheese
  • Toppings of your choice - I like pepperoni, ham, sausage, mushrooms, peppers, onions

What to do:

  1. Preheat oven to 350.
  2. Lightly spay a 9×13 baking dish with cooking spray.
  3. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined.
  4. Spread into baking dish and bake for 12-15 minutes, or until golden brown. Allow crust to cool for 10 minutes.
  5. Spread pizza sauce on crust. Top with cheese and toppings. Bake 8-10 minutes, until cheese is melted.
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Clam Chowder

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4-6

What you need:

  • 1 cup onions minced
  • 1 tbsp garlic minced
  • 2 tbsp unsalted Butter
  • 4 stalks celery minced
  • 2 heads of cauliflower
  • 1 cup low sodium chicken stock
  • 2 cups unsweetened coconut milk
  • 2 cups clam juice
  • 1 tbsp fresh thyme
  • 2 10oz cans of clams, unshelled and drained
  • 1 tsp white pepper

What to do:

  1. Using a large soup pot on medium heat add butter, onions, garlic and celery. Sauté the mixture for about 4-6 minutes until the onions are translucent.
  2. Remove stems and leaves from cauliflower heads, discard the stems and leaves and chop into florets.
  3. Add the cauliflower and chicken stock to the pot, reduce heat to medium, cover and cook until cauliflower is tender, about 8-10 minutes. Do not peek, you will slow the process.
  4. Take 1 cup of cauliflower florets out of the pot, add to a bowl and set aside. Empty the remaining contents of the pot into a blender.
  5. Puree the mixture until smooth. Pour the cauliflower puree back in the pot.
  6. Add the coconut milk, clam juice, thyme and pepper and simmer over medium heat for 3-5 minutes.
  7. Add the clams and the remaining cauliflower (from the bowl you set aside) and cook for 5 minutes.
  8. Serve hot. Once cooled, you can store leftovers in jars to take to work or serve later.
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Chicago Dog Skewers

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 25 minutes
Cook Time: 28 minutes
Servings: 6-8

What you need:

  • For the Skewers
  • 1 lbs hot dog (Polish dog or All-beef dog, sliced into 2 inch pieces)
  • 1 small basket cherry tomatoes (24-30)
  • 1/2 yellow onion large 1 inch pieces
  • 8 dill pickle spears, cut into 1-2 inch pieces
  • 24-30 sport peppers (pickled sport peppers can be hard to find, you can substitute with wax peppers, tobacco peppers or even pepperoncinis).
  • 1 tbsp celery salt
  • 12 inch bamboo skewers (soak in water for 20 minutes)
  • For the Marinade
  • 1/2 sweet onion, minced
  • 1/4 cup yellow mustard
  • 3 tbsp cider vinegar
  • A pinch of celery salt
  • For the Parsnip Chips
  • 4 large parsnips
  • 1 tbsp Sprinkle olive oil
  • Pinch celery salt
  • 1 cup balsamic vinegar
  • 1 tbsp honey

What to do:

  1. Marinade and Skewers
  2. Add all marinade ingredients to a large mixing bowl and whisk together. Add tomatoes, pickles, hot dogs, onions, peppers to the bowl with the marinade and toss together to coat all pieces with the marinade. Thread tomatoes, pickles, onions, peppers and hot dogs on to the skewers, change up the order of ingredients, continue to add ingredients and stack until the skewer is full. Place skewers on the grill for about 3-4 minutes and rotate sides for another 3-4 minutes. Take skewers off the grill and sprinkle with a pinch of celery salt.
  3. Parsnip Chips
  4. Slice ends off of the parsnips and peel the parsnips. Using a mandolin, slice the parsnips thin, about 1/16 inch (not too thin they will burn in the oven, not too thick they will not cook). Add slices to a parchment lined baking sheet. Sprinkle with olive oil and celery salt. Bake at 375 degrees for 30 to 40 minutes, tossing the chips halfway through to ensure even cooking.
  5. Balsamic Reduction Sauce
  6. Pour balsamic vinegar in a small pot. Turn the heat to high and wait for the vinegar to begin to boil. Reduce the temperature of the burner to medium. Continue simmering, uncovered, until 50% of the vinegar has evaporated. Add honey and stir. Remove the vinegar from the heat and allow it to cool.
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Shrimp & Chorizo Grill Pouches served over Polenta

Recipe by Steve Schroeder
Owner of Reno Street Food
Servings: 4

What you need:

  • 2 oranges
  • 1 or 2 tbsp orange zest
  • 1 lbs raw shrimp, tail off, shelled and deveined
  • 1/2 lbs beef or pork chorizo
  • 1 tsp cumin
  • 1 15 oz can diced tomatoes with juice
  • 4 tbsp fresh oregano
  • 4 tbsp fresh Basil
  • 1/2 onion diced onion
  • 1 tbsp black pepper
  • Polenta (premade in a roll)
  • Crumbled queso fresco cheese

What to do:

  1. Squeeze the juice from 2 fresh oranges. Add juice to a bowl and add orange zest.
  2. Heat a grill pan and add 4 -1 inch thick slices of polenta. Cook for about 2 min on each side. Remove from heat and place on plates.
  3. Lay out 4 large squares of heavy duty aluminum foil. Using 1 large square of heavy duty aluminum foil add 1/4 shrimp, 1/4 chorizo, 1/4 tsp cumin, 1 tbsp fresh oregano, 1 tbsp fresh Basil, 2 tbsp diced onion, pinch of black pepper. Now bring up the 4 corners of the square and make a pouch or a boat. Before sealing the pouch, add the liquid, ¼ diced tomatoes with juice and ¼ of the fresh orange juice. Seal the pouch. Repeat 3 times.
  4. Heat a grill outside or a grill pan on the stove. Add each pouch to the grill or the grill pan and cook for about 5-8 minutes. You know it will be ready when the shrimp turns pink. Remove from the grill, open the pouch and pour over the polenta slices. Garnish with crumbled queso fresco cheese.
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Pumpkin Squares

Recipe by Steve Schroeder
Owner of Reno Street Food
Servings: 9-12

What you need:

  • Crust
  • 6 dates, pits removed
  • 1 cup almond butter
  • 2 eggs
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 3/4 cup almond meal
  • 1 tsp baking soda
  • Cream Cheese Layer
  • 8 oz cream cheese
  • 2 eggs
  • 2 tsp vanilla
  • Pumpkin Layer
  • 1 (14oz) can pumpkin puree
  • 1/2 cup canned coconut milk
  • 1/4 cup coconut cream
  • 3 tablespoon honey
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

What to do:

  1. Preheat oven to 350 degrees. Add dates and almond butter to a food processor and pulse until smooth. Add 2 eggs, honey, vanilla extract, cinnamon, almond meal and baking soda and puree until smooth. Grease an 8×8 baking pan with some coconut oil and add the dates and almond butter crust. Smooth and even it out with a spatula.
  2. Add cream cheese, eggs and vanilla to a food processor and pulse until smooth. Add as a layer on top of the crust layer in the baking pan. Place in oven to bake for 15 minutes. Take out of oven when done and set aside to cool.
  3. Add pumpkin puree, coconut milk, coconut cream, honey, cinnamon, nutmeg, allspice, ground ginger and ground cloves to food processor and puree until completely smooth. Add pumpkin puree layer to the pan and smooth evenly. Set in freezer to cool for 20+ minutes.
  4. Cut and serve. Store in fridge or freezer.
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Black Bean Chipotle Veggie Burger

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 12-16

What you need:

What to do:

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Curry Jicama Salad

Recipe by Steve Schroeder
Owner of Reno Street Food
Servings: 4-6

What you need:

  • 2 Med-Lrg Jicama
  • 2 tbsp Butter
  • 2 tbsp Mustard seed
  • 1 cup Onions diced
  • 2 tsp Cumin
  • 2 tsp Garlic powder
  • 2 tsp Ginger
  • 1 tbsp Curry powder
  • ¼ cup Water
  • ¼ cup Honey
  • 1/3 cup Cilantro diced

What to do:

  1. Fill a large pot with water, bring to a boil. Peel and slice jicama into small cubes. Add jicama to the boiling water, boil for 30 minutes.
  2. In a large saucepan, medium heat, melt butter and add mustard seed. Cook for 2 minutes or until seeds begin to pop. Add onions and stir for 10 minutes until they become translucent and let them caramelize. Add cumin, garlic, ginger, curry powder, water and honey. Stir and continue to cook for another 5 minutes to let the flavors come together. Remove from heat.
  3. When the jicama is ready, remove pot from heat and drain with a colander. Add jicama to a large bowl. Add curry sauce to the jicama. Add cilantro and mix. Serve hot or cold.
  4. Enjoy!
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Spicy Crab and Shrimp Watermelon Salad

Recipe by Steve Schroeder
Owner of Reno Street Food
Servings: 4-6

What you need:

  • 1 cups fresh crab meat (jumbo lump or claw)
  • 1 cup pre-cooked shrimp
  • 3 limes squeezed
  • ¼ tsp Pepper
  • ¼ cup Olive oil
  • 2 tbsp fresh lemongrass, inner core only, minced well
  • ¼ cup fresh squeezed watermelon juice
  • 2 tbsp sriracha sauce
  • 2 tbsp Oyster sauce
  • 2 garlic cloves, minced
  • 2 tbsp fresh Basil chopped
  • 2 tbsp fresh Cilantro chopped
  • 2 tbsp fresh Mint chopped
  • Approximately 2 lbs seedless watermelon, cut into chunks, balls, or rounds, about 3 cups total (use any type/color of watermelon you like)
  • Fresh leaves of basil and mint

What to do:

  1. In a medium bowl, combine the crab, shrimp, lemongrass, vegetable oil, and 1 lime juiced and pepper and let marinate in the refrigerator for approximately 20 minutes.
  2. Then, cut watermelon into various sizes using cookie cutters or a knife, and then set aside until ready to use.
  3. To make the dressing, combine the fresh squeezed watermelon juice, juice from 2 squeezed limes, sriracha sauce, oyster sauce, garlic cloves, basil, cilantro and mint and mix well in a bowl or food processor.
  4. When ready to serve, place the watermelon slices on a plate, add basil and mint leaves, add the crab and shrimp mix, pour the dressing over the crab and shrimp mix. Let's Eat!
  5. Enjoy!
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Moroccan Chicken with Figs

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 12-16

What you need:

  • 3 cloves garlic, minced
  • 1 1/2 teaspoon dried thyme
  • 1 1/2 teaspoon cumin
  • 1 tsp ginger powder
  • 1/4 tsp Pepper
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1/4 cup orange juice
  • 3/4 cup green olives, sliced
  • 3/4 cup dried apricots
  • 3/4 cup dried figs
  • 4 Chicken breasts cut in small pieces

What to do:

  1. In a large plastic freezer bag, combine garlic, thyme, cumin, ginger, pepper, vinegar, orange juice, oil, olives, apricots, and figs. Add chicken.
  2. Refrigerate overnight, turning occasionally.
  3. Transfer chicken and marinade to a covered casserole dish. Bake at 325°F for 40 -50 minutes until chicken is tender.
  4. Serve over couscous.
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Zucchini Frittata

Recipe by Steve Schroeder
Owner of Reno Street Food

What you need:

  • 1 cup cooked ground turkey
  • ½ cup red onion diced
  • 2 zucchini, diced
  • ½ cup mushrooms
  • 1/3 cup red bell pepper diced
  • ½ cup tomatoes, diced
  • ¼ cup fresh basil chopped
  • ¼ cup fresh Italian parsley chopped
  • 8 large eggs
  • 1/3 cup parmesan cheese
  • Coconut oil
  • ¼ tsp black pepper
  • sourdough baguette sliced
  • pears thin sliced
  • crumbled gorgonzola cheese

What to do:

  1. Preheat oven to 375 degrees. Heat skillet on medium with coconut oil, add ground turkey and onions and let them brown. Add mushrooms, zucchini, tomatoes, bell pepper, basil and parsley to the pan. Remove once the turkey is browned and onions are translucent.
  2. In a separate bowl whisk together eggs and parmesan cheese. Add the cooked meat and vegetables to a baking dish. Pour eggs over the meat and vegetable mix.
  3. Place the baking dish into the oven and cook for 12-14 min. Slice the baquette into 1/4 inch thick pieces. Add slices of pear and top with gorgonzola cheese. place on a baking sheet and bake in the oven at 350 for 8 -10 min.
  4. Serve and Enjoy!
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Caprese Meatball Skewers

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 12-16 meatballs

What you need:

  • 1-11/2 lb ground turkey
  • 1 egg
  • 1/4 cup almond flour
  • 1 lime squeezed
  • 1 tbsp balsamic vinegar
  • 1/4 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 cup shredded whole milk mozzarella
  • 2 Tbsp sun dried tomatoes, chopped
  • 2 Tbsp fresh basil, chopped
  • 2 Tbsp olive oil for frying
  • 1 pkg Cherry tomatoes
  • 1 pkg mozzarella balls
  • Bamboo skewers

What to do:

  1. Combine all ingredients except the olive oil in a large bowl, and mix thoroughly.
  2. Form into golf ball sized meatballs. Heat the olive oil in a large nonstick saute pan.
  3. Add the meatballs to the pan and cook over low/medium heat for about 3 minutes per side or until cooked through.
  4. Serve on a skewer. To build the skewer; add basil leaf, tomato, basil leaf, meatball, basil leaf and mozzarella cheese ball. Serve with marinara sauce.
  5. Enjoy!
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Peaches 3 Ways

Recipes by Steve Schroeder
Owner of Reno Street Food
Prep Time: 30 minutes
Marinade Time: 4 hours
Servings: 4-6

Shrimp Ceviche with Peaches

What you need:

  • 1/2 pound peeled and deveined shrimp, cut into 1/2-inch cubes
  • 3 white peaches (peeled and diced)
  • 1 medium chopped sweet yellow onion
  • 4 sliced green onions
  • 3 Roma tomatoes, seeded and chopped into 1/4-inch pieces
  • 1 fresh jalapeno peppers, seeded and finely chopped
  • 1/2 cup fresh cilantro chopped
  • 1/3 cup fresh flat leaf (Italian) parsley chopped
  • 4 tablespoons olive oil
  • 4 limes squeezed
  • 1 lemon squeezed
  • Salt and pepper to taste

What to do:

  1. Marinade shrimp: Put chopped shrimp in a 1-1/2 quart glass bowl. Pour lime juice over the shrimp making sure that the juice completely covers it. If not, add more lime juice. Cover the bowl and place in refrigerator for about 4 hours.
  2. Check to see if shrimp is thoroughly cooked. If it is opaque, it's done. If it is still partially translucent in color, put the bowl back in the refrigerator for another hour and check again.
  3. When the shrimp is "cooked", drain the juice using a mesh strainer. In a large bowl combine green onions, tomatoes, onions, jalapeno peppers, cilantro, parsley, lemon juice and olive oil. Gently fold in shrimp.
  4. Cover and Refrigerate until ready to serve. Ceviche can be prepared up to two days before serving. Store in tightly covered bowl in the refrigerator.

Peach and Heirloom Tomato Salad with Balsamic Vinaigrette Dressing

What you need:

  • 1 peach sliced
  • 1 heirloom tomato sliced
  • 1/4 cup crumbled Gorgonzola cheese
  • 1/2 cup arugula salad
  • 1/2 cup spinach leaves
  • 1 Tbsp dijon mustard
  • 1/4 cup balsamic vinegar
  • 1/2 cup olive oil

What to do:

  1. In a bowl mix balsamic vinegar, dijon mustard and olive oil.
  2. This quantity is enough for up to 4 servings, and you can use or store the extra servings.

Peach Dessert

What you need:

  • 1 peach sliced
  • 1 6 oz serving of vanilla flavored coconut milk yogurt
  • 1 cup blackberry balsamic vinegar (or plain balsamic vinegar)

What to do:

  1. Pour balsamic vinegar in a small pot. Turn the heat to high and wait for the vinegar to begin to boil.Reduce the temperature of the burner to medium.
  2. li>
  3. Continue simmering, uncovered, until 75% of the vinegar has evaporated. Remove the vinegar from the heat and allow it to cool.
  4. This quantity is enough for up to 4 servings, and you can use or store the extra servings.
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Eggplant Nuggets with Honey Mustard Sauce

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 8-12

What you need:

  • 2 medium/large eggplants
  • 4 eggs
  • 3 cups of Almonds
  • 1 tsp Turmeric
  • 3 Tbsp Himalayan Salt
  • 1 tsp cayenne pepper
  • Extra virgin Coconut Oil for cooking
  • 3-4 Tbsp of honey
  • 1 1/2 tsp mustard powder
  • 2 tbsp cider vinegar
  • 1/2 tsp sea salt
  • 1/4 cup oil (grape seed oil or olive oil)

What to do:

  1. Skin the eggplant. Chop the egg plant into good sized cubes for the nuggets.
  2. Mix the turmeric, almonds, cayenne pepper and himalayan salt in a food processor until you have a smooth crumbly consistency.
  3. In a bowl whisk the eggs. Drop the eggplant cubes into the egg. Place one eggplant cube at a time into the almond coating mix and cover well. Do this with all of them.
  4. In a medium fry pan, heat the oil. Careful to keep temperature medium, not high.
  5. Add the eggplant nuggets to the pan and let it cook until the outside is a crunchy golden brown.
  6. Remove from oil, set on paper towel to let cool and drain. Serve.
  7. For the Honey Mustard: Add honey, mustard, vinegar, salt and pepper in blender or food processor.
  8. When well combined, keep the blade running and slowly drizzle oil in. Blend for 10 seconds after oil is fully combined. Taste test and adjust flavor as needed.
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Chicken Broccoli Pad Thai

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 8-12

What you need:

  • 1½ lb chicken breast or thighs cut into small chunks
  • 4-5 Tbsp coconut oil
  • 5 cloves garlic, finely chopped
  • 2 Tbsp Fish Sauce
  • ¼ cup low sodium chicken broth
  • 1 Tbsp low sodium soy sauce
  • 1 fresh lime juiced
  • ½ Tbsp Apple Cider Vinegar
  • ¼ cup chopped fresh cilantro
  • ¼ cup fresh basil chopped
  • ¼ cup sliced almonds
  • ½ cup bean sprouts
  • 1/3 cup green onions, finely chopped
  • 12oz package of broccoli slaw
  • 1 cup carrots strips

What to do:

  1. Heat a wok over medium-high heat.
  2. Add oil and garlic, cook about 1 minute.
  3. Add chicken and cook 2-3 minutes, stirring frequently, until lightly browned.
  4. Add fish sauce, soy sauce, chicken broth and vinegar.
  5. Cook at a rapid simmer until chicken is cooked through, about 5-6 minutes.
  6. Add broccoli slaw, carrots and bean sprouts.
  7. Continue to stir frequently, until soft but still firm.
  8. Turn off heat, add lime juice, green onion, basil, cilantro and almonds, stir and plate.
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Mediterranean Prosciutto Wrapped Chicken

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 20 minutes
Cook Time: 60 minutes
Servings: 6

What you need:

  • 6 boneless chicken thighs
  • 1 tbsp Coconut oil (sub any cooking fat)
  • 1 shallot, finely sliced
  • 1 tsp Garlic, minced
  • 2 cups fresh Spinach
  • 2 cups fresh kale
  • 1 cup fresh basil
  • 5 medium Artichoke hearts chopped
  • 1/2 cup pitted Kalamata olives, chopped
  • 1 cup feta cheese crumbled
  • 2 tsp oregano
  • 1 lemon, squeezed
  • 6 slices Prosciutto
  • Drizzle of Olive oil

What to do:

  1. Preheat oven to 325 degrees. In a medium frying pan, add the coconut oil, garlic and shallots and stir over medium heat for about 2-3 minutes.
  2. Rinse the spinach, kale and basil and pat dry with paper towel. Add spinach, basil and kale to pan. Add about ¼ cup of water, cover the pan and let it cook down and reduce.
  3. Add the artichoke hearts, olives, oregano and feta cheese and squeeze the juice of 1 lemon. Let it cook for another 2-3 minutes.
  4. Remove from heat and set aside in a small bowl until cool enough to handle.
  5. Using a soup spoon, scoop the mixture into the chicken thighs and wrap them, careful not to overfill too much. Wrap each chicken thigh with a slice of prosciutto and hold together with three toothpicks.
  6. Drizzle olive oil into a glass baking dish. Place each wrapped chicken thigh into the baking dish. Bake for 50-60 minutes.
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Bacon Cheeseburger Eggrolls

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 10 minutes
Cook Time: 20 minutes

What you need for the Bacon Cheeseburger Eggrolls:

  • 2 lbs Ground Beef
  • 1 Yellow onion diced
  • 2 tbsp Worcestershire Sauce
  • 8 strips bacon
  • 1 cup shredded cheese
  • 1 tbsp olive oil
  • Eggroll wrappers

What to do:

  1. In a medium sized pan, add onions and olive oil, sauté onions until glistening. Add ground beef and Worcestershire sauce and cook until all the pink is gone. When done, drain the grease and set aside.
  2. For the bacon: Add slices of bacon to a baking sheet, bake at 400 degrees for 20 minutes. Let cool and set aside.
  3. Take the egg roll wrapper dip it in a bowl of water to make it smooth and wet and place it in front of you, turn it so it sits like a diamond rather than a square. Add the filing in the center from corner to corner. Add a strip of bacon, ground beef mix and shredded cheese.
  4. Roll by taking the bottom corner and tucking it under the filling. Make as many as you like until the filling is gone. Then bring in both sides and continue to roll.
  5. Set each roll in a lightly oiled baking dish. Bake at 350 degrees for 10 minutes or until egg roll is browned.

What you need for the Cuban Burger Eggrolls:

  • 2 lbs Ground Beef
  • Sliced Swiss Cheese
  • Slices of Ham Lunch Meat
  • Dill pickle spears
  • 1/4 cup of mayonnaise
  • 1/4 cup of ketchup
  • 2 tablespoons of pickle relish

What to do:

  1. Take the egg roll wrapper dip it in a bowl of water to make it smooth and wet and place it in front of you, turn it so it sits like a diamond rather than a square.
  2. Add the filling in the center from corner to corner. Add a strip of swiss cheese, strip of ham, dill pickle spear and ground beef mix.
  3. Roll by taking the bottom corner and tucking it under the filling. Then bring in both sides and continue to roll.
  4. Set each roll in a lightly oiled baking dish. Bake at 350 degrees for 10 minutes or until egg roll is browned.
  5. Mix together mayonnaise, ketchup, and pickle relish to make a dipping sauce. Enjoy!
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Grilled Romaine Lettuce with Sonoma Chicken Salad

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4

What you need:

  • 2 heads of large Romaine lettuce
  • 2 tbsp meyer lemon olive oil (or regular olive oil)
  • 2 tsp garlic powder
  • 1/2 cup of fresh grated Parmesan cheese
  • 1 lbs Chicken diced (grilled or rotisserie chicken)
  • 1 cup red grapes
  • ½ red onion ½ inch slices, not too small
  • ½ cup celery diced (from 2-3 stalks)
  • 1 cup greek yogurt
  • 2 Tbsp honey
  • ½ cup pecans
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil

What to do:

  1. Prepare the grill for med-high heat grilling Remove the leafy outer leaves of each head of romaine. Rinse the heads of romaine under cold water. Pat them down with paper towels to dry them off.
  2. Slice down the center length wise, leave the ends on so the lettuce stays intact. Place flat side up and drizzle with olive oil.
  3. Prepare the grill for high heat grilling. Place the half heads of romaine flat side down on the grill.
  4. Once the flat side has a nice char (grill marks) for about 2-3 minutes depending on the heat of the grill, then flip over and keep on the grill for another 2 minutes.
  5. Remove any leafs that come loose during the cooking process. Remove from the heat, place on a platter and sprinkle with grated cheese.
  6. Purchase a rotisserie chicken at the store (saves a ton of time). Remove chicken from the bones and slice into ½ inch by ½ inch pieces. In a large mixing bowl add all ingredients and mix together. Serve.
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Shredded Chicken Corn Cakes

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 12

What you need for the Chicken:

  • 1 cup corn meal
  • 1 cup gluten free flour
  • 1 tsp salt
  • 1 tbsp baking powder
  • 1 tsp cinnamon
  • 1/4 cup honey
  • 1 egg
  • 1/3 cup vegetable oil
  • 1 cup milk (regular, almond or coconut)

What to do:

  1. Preheat the oven to 400°F. Combine the corn meal, flour, baking powder and salt in medium bowl and ix, then add milk, oil, honey and egg and stir just until blended. Spoon batter into 10 to 12 greased or paper-lined muffin cups, filling 2/3 full. Bake in oven for 15 to 20 minutes.
  2. Purchase already cooked rotisserie chicken from the store.
  3. Remove meat from bones and shred with a fork. Add BBQ sauce and mix. Set aside.

What you need for the BBQ Sauce:

Use any BBQ sauce you like. Here is a recipe for sauce to make and keep in the fridge for everyday use.

  • 1 small can of organic tomato paste
  • 1 cup beef stock
  • 1/2 onion (use a food processor to cut into super fine pieces)
  • 2 Tbsp dijon mustard
  • 2 Tbsp apple cider vinegar
  • 1/4 cup honey
  • 1 Tbsp olive oil
  • 1 tsp sea salt (optional)

What to do:

  1. Combine all ingredients in a sauce pan on low heat and simmer for 10- 15 minutes - stir frequently.

What you need for the Cole Slaw:

  • 1/2 head of green cabbage finely shredded
  • 1/2 head of red cabbage finely shredded
  • 1/2 cup mayonnaise
  • 3 tablespoons honey
  • 1 1/2 tablespoons cider vinegar
  • 2 tbsp olive oil
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon black pepper
  • tablespoon lemon juice
  • /2 cup milk
  • /4 teaspoon salt

What to do:

  1. In a small bowl combine the mayonnaise, honey, vinegar, and oil. Add onion powder, pepper, lemon juice, milk and salt. Stir until smooth. Put the shredded cabbage in a large bowl; pour the dressing over the cabbage and toss until cabbage is well coated. Refrigerate until serving time.
  2. Now combine the ingredients and make the shredded chicken corn cakes. Cut out the center of the corn cake, dont go to deep or the cake will fall apart. Add a spoonful of shredded chicken, then top with a spoonful of cole slaw.
  3. Enjoy!
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Quinoa Stuffed Bell Peppers

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 8

What you need:

  • 4 peppers cut in half and seeded
  • 1 cup red quinoa
  • 1 med yellow onion, chopped
  • 1/2 pound Italian sausage
  • 2 teaspoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon oregano
  • 1 garlic minced
  • 1/2 cup diced cremini mushrooms
  • 2 tbsp fresh Italian parsley
  • 2 tbsp fresh cilantro
  • 2 medium tomatoes, de-seeded and finely chopped
  • 1/2 cup Gorgonzola
  • 1 lime juiced

What to do:

  1. Add 1 cup quinoa to 2 cups water. bring to a boil. Turn down to simmer. Let simmer 15 min. Fluff with a fork.
  2. In a large skillet, saute onion in oil until glistening, add italian sausage, cumin, oregano, garlic and stir over medium heat until meat is no longer pink.
  3. Transfer cooked quinoa, onions and sausage to a large bowl; stir in the gorgonzola, tomatoes, mushrooms, and fresh herbs.
  4. Cut peppers in half lengthwise and discard seeds. Spoon mix into pepper halves. Place in a large baking dish. Bake, uncovered, at 350 for 15 minutes or until heated through and peppers are tender.
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Turkey Parmesan Meatballs

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8-12

What you need:

  • 1 1/4 to 1 1/2 pounds ground turkey
  • 1/2 medium yellow onion, diced
  • 1/2 cup Parmesan
  • 1/2 cup breadcrumbs
  • 1 tbsp zest of 1 lemon
  • 2 tablespoon Italian parsley, chopped
  • 1 minced clove garlic
  • 1 tbsp fennel seeds
  • 1 tbsp ground coriander
  • 2 tbsp fresh basil, chopped
  • 1 tablespoon olive oil
  • 1 egg, whisked
  • 1 14-oz jar tomato bruchetta sauce (or pizza sauce, marinara sauce, whatever is in your pantry)
  • 4 oz fresh mozzarella

What to do:

  1. Preheat oven to 400 degrees with the wrack near the top.
  2. Add all the ingredients – except for the last 2 – into a large bowl, and mix well by hand.
  3. 2 oz meatballs will make 10 - 12 medium sized meatballs for this recipe. Using your hands, roll the meat into medium sized balls, and arrange them on parchment paper on a baking sheet. Add a large spoonful of the of the sauce to the top of each meatball. Place in the oven and bake for 12-15 mins. / When ready, take out from the oven and place a 1/2 slice of mozzarella cheese on each meatball. Place the meatballs back in the oven for 3 to 5 mins for the cheese to melt.Wait to cool and serve.

Light Arugula Salad

What you need:

  • 1 pkg Organic Arugula
  • 3 Tbsp Olive oil
  • 1 Lemon, squeezed
  • 2 tbsp Parmesan cheese

What to do:

  1. Add Arugula to large serving bowl. In a separate bowl mix olive oil and lemon juice. Add dressing to Arugula. Mix. Plate and top with a pinch of parmesan.
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Strawberry Enchiladas

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6

What you need:

  • 8 ounces mascarpone cheese
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • ½ cup powdered sugar
  • 1 tablespoon butter
  • ¼ cup orange juice
  • ½ cup honey
  • ¼ teaspoon salt
  • ¾ cup fresh strawberries, mashed by hand
  • 12 ounces fresh raspberries
  • 2 cups fresh strawberries, diced
  • 6 flour tortillas
  • ½ cup low fat evaporated milk

What to do:

  1. Place the mascarpone cheese, sour cream, vanilla and powdered sugar in the bowl of a stand mixer and beat until fluffy. Set aside the filling.
  2. To make the sauce, add the butter, orange juice, honey, salt and hand mashed strawberries in a medium sized saucepan and let it simmer. Over a large bowl, using a wire strainer, place the raspberries in the strainer and push them through with a wooden spoon to extract the juice. Scrape any puree clinging to the bottom of the strainer. Add the raspberry puree and juice to the mixture in the saucepan, add the diced strawberries. Simmer over medium heat until the mixture thickens into a sauce, about 8 minutes.
  3. To assemble the enchiladas, place about 2 rounded tablespoons of filling down the center of each tortilla. Fold over the sides. Place, seam side down, in a 9 x 13 baking dish.
  4. Pour/Drizzle the evaporated milk over the tortillas. Place the enchiladas in the oven to bake at 350 degrees for 8 to 10 minutes. Place each enchilada on a plate, add the strawberry sauce, dust with powdered sugar and serve.
  5. Enjoy!
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Chicken Verde Tacos

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 10 minutes
Bake Time: 20 minutes
Servings: 12-16

What you need:

  • 2 lbs fresh chicken breast
  • 6 med Tomatillos
  • 1 Green bell pepper
  • 1 Jalapeño deseeded
  • 1 med White Onion
  • 1 Cilantro
  • 1 tbsp Garlic
  • 1/4 cup Water
  • 2 Limes juiced
  • 1 tsp Cinnamon
  • 1 pkg Mexican Queso cheese
  • Small corn tortillas

What to do:

  1. Add 1 tbsp olive oil to a large pan on medium heat, add 1/2 onion diced. Cook and stir until onions glisten. Add chicken to pan, cook and stir until all pink in the meat is gone. Turn down heat to low or simmer.
  2. Tomatillos: remove the leaves and wash the tomatillos thoroughly.
  3. While the chicken is cooking, get a food processor or blender, add tomatillos, bell pepper, jalapeno, remaining 1/2 onion, 1/2 bunch of cilantro and garlic. Add 1/4 cup water and blend until sauce.
  4. Add blended sauce to pan with chicken. Add lime juice, cinnamon, stir and simmer for 10 min to cook out the excess moisture.
  5. Serve a large spoonful on tortilla; add fresh cilantro, queso cheese and extra fresh diced onion if you wish.
  6. Disfrutar! Enjoy!
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Anti Pasta-Anti Pasto

Recipe by Steve Schroeder
Owner of Reno Street Food
Prep Time: 15 minutes
Bake Time: 45 minutes
Servings: 12-16

What you need:

  • 1 Spaghetti squash, cut in half length wise
  • 1 cup wax, banana or pepperoncini peppers
  • 1 cup Sun dried tomatoes (diced)
  • 1 cup Green olives (pitted and halved)
  • 1 cup Artichoke hearts (quartered)
  • 1 med Red onion (sliced)
  • 1 cup Feta cheese crumbled
  • ¼ cup fresh Italian parsley
  • 2 tbsp Fresh oregano
  • ½ tsp pepper
  • 1 clove Garlic diced

What you need for the dressing:

  • ½ cup Olive oil
  • ¼ cup Apple cider vinegar
  • 2 Lemons juice fresh squeezed

What to do:

  1. Spaghetti Squash: Slice squash in half, scrape the seeds out. Arrange the spaghetti squash halves, cut side down, in a baking pan. Add 2 cups water.
  2. Bake 375 degrees for 45-50 minutes. Or, if you are busy, speed up the process and microwave the squash. Add the squash halves cut side down to the bottom of a shallow, microwave-safe dish (13x9), add ½ cup water. Cover and microwave on high until flesh is tender, about 5-8 minutes.
  3. The dish: Chop, slice or dice all ingredients, add all ingredients and seasonings into a large bowl. With a fork, scrape the spaghetti squash strands into the bowl. Make the dressing in a separate bowl and mix together with a wisk. Add dressing and toss all ingredients together.
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Meatloaf cupcakes with Sweet Potato Frosting

Recipe by Steve Schroeder
Owner of Reno Street Food
Preparation Time: 15 minutes
Cook Time: 60 minutes
Serves: 8 to 12

What you need for the meatloaf:

  • 1 lb of lean ground beef
  • 1/2 lbs ground pork sausage
  • 1 gala apple, peeled and diced
  • 1 red bell pepper, diced
  • 1/2 med onion
  • 6 oz tomato paste
  • 2 tbsp green onion
  • 2 eggs
  • 1/2 cup of Almond meal
  • 1/2 tsp nutmeg
  • 1 tsp garlic powder
  • 1 tbsp Worchester sauce
  • 1 tsp dijon mustard
  • 1 lime squeezed

What you need for the sweet potato frosting:

  • 4-6 small sweet potatoes
    • Place sweet potatoes in a bowl of warm water for 4 hours to let over 50% of the starch leach out.
  • 1 tbsp nutmeg
  • ½ cup Almond milk
  • 1 tbsp cinnamon
  • ½ stick unsalted butter

What you need for garnish:

  • bacon or pancetta
  • chives
  • finely diced yellow bell pepper

What you need for the homemade ketchup:

  • 12oz Organic Tomato Paste
  • 1.5 Cup Water
  • 2 tbsp Apple Cider Vinegar
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tbsp honey

What to do:

  1. For the Homemade Ketchup: Combine all ingredients in a small sauce pan. Simmer for a few minutes and stir often. Transfer ketchup to a glass container and refrigerate.
  2. For the Meatloaf Cupcakes with Frosting: Preheat oven to 425 degrees. Poke holes in the sweet potatoes and bake for 60 minutes or until tender. Set aside and let cool.
  3. In a large bowl add eggs, tomato paste, apple and red bell pepper and all remaining ingredients. Add ground beef and pork sausage and mix well with your hands! Add seasonings.
  4. In muffin tins add meatloaf mixture. Should fill 12 tins exactly. Bake at 425 for 20 minutes or until meatloaf is done.
  5. While the meatloaf cupcakes are in the oven peel and scoop out the center of the sweet potatoes and mash with a fork. Add cinnamon, nutmeg, almond milk and butter and mix a little more. Add the sweet potato mixture into a freezer baggie and cut off one corner (just like if you were going to add icing to something) and top the meatloaf muffins with the sweet potato.
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Flank Steak Roulade

Recipe by Steve Schroeder
Owner of Reno Street Food
Preparation: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes

What you need:

  • ½ pound baby spinach
  • ¼ cup water
  • 1½ - 2 pounds flank steak
  • 1 tbsp ground coriander
  • 2 teaspoon black pepper
  • 1 garlic clove, pressed
  • 6 thick slices of bacon, diced
  • 3 - 4 medium tomatoes, diced and seeded
  • 1 med red onion thinly sliced
  • ½ cup crumbled Feta cheese
  • tablespoons coconut oil
  • 1 lime juiced
  • 1 cup balsamic vinegar

What to do:

  1. Preheat oven to 400°F.
  2. Bacon: Place parchment paper on a baking sheet. Add slices of bacon. Bake at 400°F for 20 minutes or to desired crispness. Remove from oven, let bacon rest 5 minutes, place on paper towel to soak up remaining grease. Let empty baking pan sit for 10 minutes and cool. Remove parchment paper and throw in garbage, no mess, no clean up.
  3. Spinach: Heat large saute pan over high heat until very hot. Add spinach and water to the pan and cover. Allow the spinach to steam undisturbed until wilted (about 4 minutes). Uncover and allow spinach to cool. Drain and press spinach to get all the water out.
  4. Simple Balsamic reduction sauce: In a small saucepan add vinegar. Bring to a boil. Reduce heat to medium-low, stirring occasionally and simmer 20-30 minutes. Remove from heat and let sauce thicken as it cools. Set aside for now.
  5. Flank steak: Butterfly the flank steak with the fibers running parallel to the hand you are holding the steak with, being careful not to slice it too thin or into two pieces. You can ask your butcher to do it for you. Season inside of flank steak with the coriander, garlic and pepper. Add bacon, onion, tomato, spinach, feta cheese and lime juice (instead of salt) evenly over the seasoned flank steak. Get a long spoon handle and place on the steak near the edge.
  6. Roll the flank steak (see video). Tie with butcher twine, space about 2 inches apart. Season the outside of the flank steak roll with pepper. Heat large saute pan over high heat. Add the coconut oil until it starts to smoke. Sear all of the sides of the roulade until golden brown.
  7. Remove from saute pan and place in 9x13 baking pan. Place the rolled flank steak in oven and cook at 400 degrees approximately 18-20 minutes for med rare or an additional 5 minutes for med. Let the roulade rest for 20 minutes after removing from the oven and the residual heat will raise the temperature of the meat to 125-130°F.
  8. Slice as thick or thin as you like, but remove the twine before serving. Plate and conservatively drizzle the balsamic reduction sauce over the slice of flank steak. Enjoy and savor each and every bite.
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3 Types of Gourmet Fish Sticks

Recipe by Steve Schroeder
Owner of Reno Street Food
Preparation: 4 to 6 fish sticks per servings
Prep Time: 10 minutes
Cook Time: 10 minutes

What you need for Wasabi Pecan Sticks:

  • 12 oz fresh or frozen cod (yields 10-14 sticks)
  • 1 cup pecans ground
  • 1 cup wasabi peas ground
  • 1 cup flour
  • 2 eggs
  • 2 tbsp Worcester sauce
  • 2 tbsp gluten free soy sauce
  • 2 tbsp dijon mustard

What you need for Cucumber Spinach Sauce:

  • ½ cucumber
  • 1 cup fresh spinach
  • ½ cup rice vinegar
  • ½ cup olive oil
  • ½ fresh lime squeezed

What to do:

  1. Preheat oven to 400 degrees, line the baking sheet with parchment paper. Cut the cod filets lengthwise in ½ inch wide lengths. Each stick should be about 3-4 inches long, ½ inch thick.
  2. Grind pecans and wasabi peas in a food processor. Pour coating mixture onto a large plate. You will need 2 bowls. In one bowl add the flour. In one bowl add 2 eggs, Worcester, soy sauce, Dijon mustard and whisk with a fork. Dip the cod in the flour, then dip the cod in the egg wash and then dredge in the pecan wasabi pea mixture, pressing it firmly into the mixture and evenly coating both sides. Place each stick on the lined baking sheet. Cook the cod sticks 10-12 minutes in the oven.
  3. For the sauce: Add cucumber, spinach, vinegar, olive oil, lime juice to food processor. Blend. Pour into dipping cups.


What you need for Coconut Sticks:

  • 12 oz fresh or frozen cod (yields 10-14 sticks)
  • 2 cups shredded coconut (Sweetened)
  • 1 cup flour
  • 2 eggs
  • 2 tbsp gluten free soy sauce

What you need for Apricot Chili Sauce:

  • ½ cup sugar free apricot jam
  • ½ cup sweet chili sauce

What to do:

  1. Preheat oven to 400 degrees, line the baking sheet with parchment paper. Cut the cod filets lengthwise in ½ inch wide lengths. Each stick should be about 3-4 inches long, ½ inch thick.
  2. Pour coconut onto a large plate. You will need 2 bowls. In one bowl add the flour. In one bowl add 2 eggs and soy sauce and whisk with a fork. Dip the cod in the flour, then dip the cod in the egg wash and then dredge and roll in the coconut, pressing it firmly into the mixture and evenly coating both sides. Place each stick on the lined baking sheet. Cook the cod sticks 10-12 minutes in the oven.
  3. For the sauce: Add apricot jam and chili sauce to a bowl and whisk with fork. Spoon into dipping cups.


What you need for Parmesan Sticks:

  • 12 oz fresh or frozen cod (yields 10-14 sticks)
  • 1 cup shredded parmesan
  • 1 cup finely ground almonds
  • 2 tbsp finely chopped parsley
  • 1 cup flour
  • 2 eggs
  • ½ lemon juice
  • 1 tsp paprika

What you need for Fresh Tomato Basil Sauce:

  • 2 fresh tomatoes diced and seeded
  • ¼ cup fresh basil diced
  • 1 clove fresh garlic diced
  • 1 tsp oregano
  • 2 tsp olive oil

What to do:

  1. Preheat oven to 400 degrees, line the baking sheet with parchment paper. Cut the cod filets lengthwise in ½ inch wide lengths. Each stick should be about 3-4 inches long, ½ inch thick.
  2. In a bowl mix the parmesan, parsley and finely ground almonds. Pour dry mix onto a large plate. You will need 2 additional bowls. In one bowl add the flour. In one bowl add 2 eggs, lemon juice and paprika and whisk with a fork. Dip the cod in the flour, then dip the cod in the egg wash and then dredge and roll in the parmesan, pressing it firmly into the mixture and evenly coating both sides. Place each stick on the lined baking sheet. Cook the cod sticks 10-12 minutes in the oven.
  3. For the sauce: In a bowl add diced and seeded tomatoes, basil, garlic, oregano, olive oil. Mix ingredients with a spoon. Spoon into dipping cups.
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Mediterranean Spaghetti Squash

Recipe by Steve Schroeder
Owner of Reno Street Food

What you need:

  • 2 spaghetti squash, cut in half lengthwise
  • 2 tsp olive oil
  • 3/4 pound boneless, skinless chicken breasts, cut into 1/2 inch pieces (or 2 cups already cooked chicken)
  • ½ large yellow onion, diced
  • 1 shallot, diced
  • 4 small or 2 large tomatoes diced and seeded
  • 1/2 cup drained and chopped Kalamata olives (or any pitted olive of your choice)
  • 1/4 cup chopped fresh basil
  • ¼ cup chopped fresh cilantro
  • 1 tsp dried oregano
  • 1/4 cup crumbled feta cheese
  • 1 lime, squeezed
  • 1/3 cup pine nuts (if you desire)

What to do:

  1. Slice squash in half. Arrange the spaghetti squash halves, cut side down, in a baking pan. Add ½ cup water. Bake 375 degrees for 50 minutes. Or, if you are busy, speed up the process and microwave the squash. Add the squash halves cut side down to the bottom of a shallow, microwave-safe dish (13x9), add ½ cup water. Cover and microwave on high until flesh is tender, about 5-8 minutes.
  2. Meanwhile, over medium heat, add oil, onions and shallots in a large skillet. Add the chicken and cook until browned on all sides, 3-5 minutes, (if using already cooked chicken, skip this step and add the chicken with the tomatoes and seasonings). Add the tomatoes, basil, cilantro and oregano, bring to a simmer about another 5 minutes. Add olives and feta and pine nuts.
  3. Flip the spaghetti squash over and, using a fork, pull the strands from it, making spaghetti-like strands. Move the spaghetti to the end of the boat and make a slight "hole" in the squash half to make room for the filling, then spoon the filling into squash halves. Sprinkle the top of each with more feta cheese.
  4. Serve on a plate instead of in the boat or serve spaghetti squash with traditional marinara and meatballs. Enjoy!
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Chicken Eggplant Polenta Antipasto

Recipe by Steve Schroeder
Preparation: 4 servings

What you need:

  • 1 Roll Polenta (premade roll)
  • 1 eggplant
  • ½ red onion
  • 1 pear
  • Goat cheese
  • Fresh basil
  • 1 red bell pepper
  • ½ pound shredded chicken (much easier with pre-cooked rotisserie chicken)
  • 1 tbsp olive oil
  • Garnish with cilantro, parsley, basil

What you need for the Basil Cilantro Vinaigrette:

  • ¼ cup white balsamic vinegar
  • ½ cup olive oil
  • 1 bunch fresh cilantro
  • 1 bunch fresh basil

What to do:

  1. Slice the eggplant ½ inch thick pieces. Place rounds on parchment paper on a baking pan. Place in oven at 400 degrees for 5-7 minutes. When done remove from oven, let cool. Slice the polenta in ¾ inch thick rounds. I recommend purchasing the polenta at the store in a premade roll. (You can make your own polenta. Purchase polenta by the box, see recipe on the back of the box, make ½ inch to ¾ inch thick 2-3 inch wide rounds.) Place the polenta rounds in a pan with the olive oil and cook on medium heat for 5-7 minutes to gain a light brown crust. Remove polenta rounds from pan and set on a paper towel to cool.
  2. For The Basil Cilantro Vinaigrette: Add vinegar and olive oil to food processor and blend. Add cilantro and basil and blend until liquid.
  3. Building the Dish: On a plate, add polenta, eggplant, thin slice onion, thin slice pear, goat cheese, fresh basil leaf, thin sliced red bell pepper, add shredded chicken, garnish. Repeat the process. Drizzle vinaigrette over the dish. Serve. Enjoy.
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Orange Chicken

Recipe adapted by Steve Schroeder
Preparation: 4 to 6 servings

What you need:

  • 1 lb. boneless, skinless chicken thighs (cut into bite size pieces)
  • 3 Tbsp oil (coconut oil works well here)
  • 4 oranges, squeezed
  • zest from 1 orange
  • 1 tbsp fresh ginger
  • 3 tbsp gluten free low sodium soy sauce
  • 1 tbsp chili garlic sauce
  • 3 green onions, chopped
  • 2 tbsp cilantro
  • 1/2 lime, juiced

What to do:

  1. In a small sauce pot, add the orange juice, zest, ginger, low sodium soy sauce and chili garlic sauce. Set over medium heat and let simmer to reduce and thicken.
  2. In a saute pan, heat the coconut oil or oil of your choice, over medium high heat. Add the chopped chicken thighs and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes. Add the sauce to the chicken and stir to coat with the orange sauce. Serve topped with sliced green onions.
  3. Serve over white rice, brown rice or fresh bean sprouts
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Chocolate Strawberry Tiramisu

Recipe adapted by Steve Schroeder
Preparation: 9 to 12 servings

What you need:

  • 4 tubs 225g mascarpone cheese
  • 1/3 cup vanilla coconut milk (or half and half)
  • 8 tbsp unsweetened cocoa powder (need 6 tbsp for the mixture and 2 tbsp for the topping)
  • 6 tbsp white sugar
  • 2 tbsp vanilla
  • 1 cup strong coffee (set until cold, we need ¼ cup and ¾ cup amounts)
  • 24 soft lady fingers (or ½ inch slices pound cake or ½ inch slices angel food cake)
  • 1 lbs strawberries small diced
  • 2 tbsp honey
  • Fresh mint to garnish

What to do:

  1. In a medium bowl, mix mascarpone cheese, ¼ cup coffee, coconut milk (or half and half), unsweetened cocoa powder, vanilla and sugar until smooth.
  2. On a cutting board, slice the tops off the strawberries and dice them into very small pieces. Warm honey and mix into strawberries.
  3. In a small bowl, add the remaining ¾ cup coffee. Spread a thin layer of the mascarpone on the bottom of the baking dish. Arrange ladyfingers (or pound cake or angel food cake) in a layer on the bottom of the baking dish. Using a kitchen brush, drizzle the ladyfingers with the coffee. Do not over soak the ladyfingers. They will get mushy fast.
  4. Begin the layers: thin mascarpone, lady fingers, strawberry, spread half of mascarpone mixture, dash of cocoa powder topping, repeat, lady fingers, strawberry, spread remaining half of mascarpone mixture, lightly dust the top with cocoa powder.
  5. Cover and refrigerate 4 to 6 hours, until set. Serve for 9 or smaller servings 12. Enjoy!
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Lasagna Bites

Recipe adapted by Steve Schroeder
Preparation: 24 Muffin Tin Sized Cups

What you need:

  • 2 tablespoons olive oil
  • 1/2 large onion
  • 1 pound lean ground turkey cooked and drained
  • ½ cup mushrooms, diced
  • 3 cloves garlic, minced
  • 1-6 oz. can tomato paste
  • 1-15 oz. can tomato sauce
  • 1 tablespoon dried sage
  • 1 tablespoon dried oregano
  • 1 small zucchini, sliced (or eggplant)
  • 1/3 cup ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 21 lasagne pasta sheets
  • 2 eggs, scrambled
  • 1 cup bread crumbs
  • Low carb version: use thin strips of zucchini to wrap the bites. Use a wide vegetable peeler to peel a ribbon of zucchini. Dip zucchini ribbon in almond flour and egg for texture and strength. Bake in oven 400 for 15-20 minutes.
  • Vegetarian: add more mushroom to the sauce, no meat. Use zucchini ribbons or pasta sheets for sides of the cups. OR, place small crimini mushrooms in each cup instead of noodles/zucchini and add sauce/cheese layers in the mushroom. Bake in oven 400 for 15-20 minutes.

What to do:

  1. Sauce: Medium heat pan add onions, add olive oil and garlic and sauté until tender, about 5 minutes. Stir in ground turkey. Cook until turkey is browned. Add tomato paste, tomato sauce, mushrooms, sage and oregano. Reduce heat and simmer 10 minutes.
  2. Pasta: Bring large pot of water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on cutting board until you are ready for assembly.
  3. Assembly: Preheat oven to 400 degrees. Cut each pasta sheet in half and in half. Line the edges of the muffin tins with 1 pasta sheet per cup, fill all 24. Pasta sheet will overlap a bit.
  4. Add 1 spoon of sauce into the bottom of each cup, one small spoon ricotta cheese, 1 small slice zucchini, and add one small spoonful of sauce. Top with parmesan cheese. Repeat layers in all cups. Bake for 15-20 minutes. Serve hot.
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Shepherd’s Pie

Recipe adapted by Steve Schroeder
Preparation: 6-8 servings

What you need:

  • 2 slices firm wheat sandwich bread finely chopped
  • 1 ½ head Cauliflower
  • 1tbsp unsalted butter
  • ½ lbs ground beef
  • ½ lbs small cubed stew meat
    • You can use the following meat substitutions: lamb, venison, buffalo, ground turkey, Italian sausage
    • You can make this completely vegetarian with: cubed butternut squash, parsnips, Portobello mushrooms, eggplant, Italian squash
  • 1 cup carrots cubed
  • 1 medium yellow onion finely chopped
  • 1 cup celery cubed
  • 1 cup mushrooms diced
  • 1.5-2 tbsp olive oil
  • 3 garlic cloves, minced
  • 2 tbsp. tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 cup low sodium beef broth
  • ¼ cup green onions diced
  • 2 tbsp fresh thyme
  • 1 bay leaf
  • 2 tbsp. flour to thicken

What to do:

  1. Boil the Cauliflower in unsalted water, it will be tender when done. Drain, add to food processor or blender. Add the butter and blend until you achieve the consistency desired. Add flour for thickness. Set aside.
  2. Preaheat oven to 420 degrees and have a baking dish ready. In a pan on the stove, heat the oil, saute the onions for 3-5 minutes then add the carrots and celery. Cook for 5 minutes or until they begin to soften. Add the meat and cook for about 8 minutes. Drain all excess fat, and add the garlic and cook for 2 minutes. Mix in the tomato paste, worchester sauce, beef broth, flour, thyme, bay leaf, mushrooms and green onions. Turn down heat and cook until nearly all of the liquid has been absorbed.
  3. Pour the meat mixture into a 9x9 or 9x13 dish, even out into an even surface and depth. Next spread the mashed cauliflower over the meat making sure to achieve an even depth and surface. Bake in center of oven for 20 minutes, then place under the broiler setting for 5 minutes to brown the cauliflower.
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South of the Border Chicken Cakes

Recipe adapted by Steve Schroeder
Preparation: 2 servings
Serving size: 4 cakes
Prep Time: 30 mins

What you need:

  • 2 slices firm wheat sandwich bread finely chopped
  • 1/2 pound cooked rotisserie chicken, shredded (Or cooked Shrimp, cooked crab, cooked scallops, pulled pork, fresh eggplant, fresh olives, fresh portobello mushroom)
  • 2 tablespoon olive oil mayonnaise
  • (Or ricotta cheese, light sour cream, light cream cheese)
  • 2 teaspoon Worcestershire sauce
  • 2 tbsp fresh cilantro diced
  • ¼ teaspoon paprika
  • 2 tbsp red bell pepper small diced
  • 2 tbsp diced jalepeno small diced, you can use caned mild diced chilis
  • 1 large egg, beaten
  • 1/2 lime squeezed
  • Cornmeal

What to do:

  1. In a large bowl add bread, mayonnaise, Worcestershire sauce, egg and paprika, red pepper, jalapeño and cilantro and chicken.
  2. Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).
  3. Lightly spread cornmeal on baking pan to keep cakes from sticking. Place cakes on baking pan. Lightly sprinkle corn meal on top. Place in oven 375 degrees for 15-18 min. Cake will be firm when done.
  4. Garnish with micro greens or cilantro when plating.

Extras

Sriracha Sauce:

To make Sriracha Sauce, mix together:

  • 1 tbsp Lime juice
  • 1/4 cup Olive oil mayonnaise
  • 1tbsp Sriracha sauce

Wasabi Sauce:

To make Wasabi Sauce, mix together:

  • 1 tbsp Sour cream
  • 1 tbsp Wasabi horseradish
  • 1 tbsp Lemon juice

Cocktail Sauce:

To make Cocktail Sauce, mix together:

  • 1 tbsp Ketchup
  • 1 tbsp Horseradish
  • 1 tbsp Lemon juice
  • 1tbsp worschester sauce
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5 Spice Chicken Lo Mein

Recipe adapted by Steve Schroeder
Preparation: 6 servings
Serving size: 1 1/3 cup servings

What you need:

  • 8 ounces soba noodles
  • 1 tablespoon grated peeled fresh ginger
  • 2 teaspoons Chinese five-spice powder
  • 1 (3/4-pound) chicken breast or thighs trimmed and cut into thin strips
  • 1 lime squeezed
  • 2 tablespoons coconut oil
  • 1/4 cup water
  • 1/4 cup hoisin sauce
  • 1/2 cup chopped green onions
  • 1/2 cup red bell pepper
  • 1/2 cup english cucumber

What to do:

  1. Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles with kitchen scissors.
  2. Combine ginger, five-spice powder, and pork in a medium bowl; add 1/4 teaspoon salt, tossing to coat.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 2 minutes or until browned. Stir in remaining 1/4 teaspoon salt, water, and hoisin sauce; cook 2 minutes or until pork is done. Add pork mixture and green onions, bell pepper and cucumber to noodles; toss well to combine.
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Shrimp Wontons and Cabbage Slaw with Honey Vinaigrette

Recipe adapted by Steve Schroeder

What you need:

  • 6 oz cooked shrimp (tail off, cooked, de-veigned)
  • 1- 8 ounce package cream cheese - softened
  • 1 1/2 tablespoons scallions (green onion) diced
  • 1 small jalapeno, deseeded and diced
  • 1 lime squeezed
  • 1 pkg wonton wrappers

What to do:

  1. Leave cream cheese on the counter for a few hours, easier to mix when at room temperature. Mix together all ingredients in a large bowl. Spoon approximately 1 teaspoon of cream cheese mixture into wonton, and fold wonton.
  2. Pre heat oven to 350. Place wontons on baking pan or cookie sheet. Fold wonton by brushing a little water over all of the edges of the wonton skin. Fold wonton diagonally unto a triangle. Be sure to seal all of the edges completely, this will keep the filling from running out of the wonton when being baked. Bake at 350 degrees for 8 minutes.

Extras

Cabbage Salad:

  • 1 head green cabbage (cleaned and cored)
  • ½ head red cabbage (cleaned and cored)
  • 1tbsp black or white toasted sesame seeds
  • 1 bunch (about 8) scallions, finely sliced including some green stems
  • 3/4 cup sliced almonds

In a large mixing bowl, toss all ingredients together well. Refrigerate until ready to dress and serve.

Honey Vinaigrette Dressing:

  • 1/2 cup extra-virgin olive oil
  • 1/2 cup sparkling apple cider
  • ½ cup tablespoons honey

To make dressing: Whisk together all ingredients until emulsified. Cover and refrigerate. When ready to serve, whisk well and pour over salad; toss to coat.

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Egg Loaded Baked Potatoes

Recipe adapted by Steve Schroeder
Preparation: 9 servings
Serving size: 1 potato

What you need:

  • 9 potatoes

What to do:

  1. Preparation tip: Soak potatoes in warm water for 4 hours to leach out potassium and starch.
  2. Wash potatoes, place on baking pan and bake at 450 degrees for 45-50 minutes. Remove from oven, set aside to cool.
  3. Slice a layer off the top of each potato. Use a spoon to gently scoop out insides, leaving a thin layer of potato against the skin and avoiding puncturing the bottom. Reserve scooped potato and place in a bowl for another use (mashed potatoes, potato soup).
  4. Brush inside of each potato with melted butter. Add fillings as desired (see below) Fill each potato about 3/4 full.
  5. Once filled, place potatoes on a baking sheet and bake at 350 degrees for 15-20 minutes until eggs are cooked.

Fillings

Filling #1:

  • 3 eggs
  • 1 cup shredded cheese (cheddar, gruyere, fontina, pepperjack, or other)
  • 4-8 oz turkey sausage
  • 2 tbsp green onion

Cook turkey sausage in a pan. Add cheese, sausage, crack egg into potato, top with green onion. Bake at 350 for 15-20 minutes. Egg whites should be set and yolks soft.

Filling #2:

  • ½ cup Artichoke hearts
  • 1/3 cup Kalamata olives (halved and pitted)
  • Egg beater

Add artichoke hearts and kalamata olives. Pour in egg beater until toppings are covered. Bake at 350 for 15-20 minutes. Eggs should be set when done.

Filling #3:

  • ½ cup Cheese (Mozzarella or Provolone)
  • 1/3 cup Sundried tomatoes
  • 2 tbsp Fresh basil
  • Egg beater

Add cheese, sundried tomatoes, fresh basil. Pour in egg beater until toppings are covered. Bake at 350 for 15-20 minutes. Eggs should be set when done.

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Sausage Polenta Bites

Recipe adapted by Steve Schroeder
Preparation: 8 servings
Serving size: 2 pieces

What you need:

  • 16 ounces Turkey sausage (Chorizo or pork sausage)
  • 1/2 finely chopped yellow onion
  • 3/4 cup finely chopped celery
  • 3 garlic cloves, minced
  • 1 1/2 cups water
  • 1 1/4 cup Milk or Non-Dairy creamer, coconut, almond or rice milk
  • 1 cup instant polenta
  • 1/3 cup parmesan/Romano cheese
  • 2 tablespoons olive oil, divided
  • ½ fresh squeezed Lime
  • ¼ cup Cilantro (or Italian parsley)

What to do:

  1. Heat a large non stick saucepan over medium-high heat. Coat pan with cooking spray. Add sausage; cook 2 minutes or until sausage begins to brown, stirring to crumble. Add onion, celery, cilantro and garlic; sauté 8 minutes or until vegetables are tender.
  2. Add water and milk to sausage mixture in pan, and bring to a boil. Gradually add polenta, stirring constantly with a whisk. Cook for 3 minutes or until thick, stirring constantly. Add lime juice. Stir. Spoon polenta into a 9x 13–inch glass or ceramic baking dish coated with cooking spray. Cool to room temperature; cover and refrigerate at least 4 hours.
  3. Cut the chilled polenta into 8 squares, and cut each polenta square diagonally into triangles. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil; swirl to coat. Place 8 triangles in pan; cook for 2 minutes on each side or until browned. Repeat procedure with remaining olive oil and polenta bites. Serve with eggs for breakfast or brunch. Cut into smaller pieces and place on platter for party appetizer.
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Chile Rellenos

Recipe adapted by Steve Schroeder
Preparation: 4 to 6 servings
Serving size: 2 Stuffed Chile Peppers

What you need:

  • 8 ounces cream cheese
  • 1/4 cup fresh mushrooms, sliced
  • 2 tablespoon carrot, minced
  • ¼ cup tablespoon onion, minced
  • 8-12 green chile peppers (deseeded jalepeno for heat, or use small poblanos, Anaheim or small red/yellow/orange bell peppers)
  • ½ fresh squeezed lime juice
  • ¼ cup fresh cilantro
  • 2 egg white
  • 2 tbsp all-purpose flour
  • Canola oil

What to do:

  1. In a bowl, combine cream cheese with mushrooms, carrot and onion, lime juice and cilantro to make stuffing. Set aside in refrigerator until chili peppers are prepared.
  2. Heat a frying pan on medium heat. Place peppers in pan and roast, turning several times, until skin bubbles. Remove pan from heat. When peppers are cool enough to handle, place in a plastic freezer bag for 10 minutes. Remove from bag and peel the skin off.
  3. Cut chili peppers open lengthwise and gently spoon the cream cheese stuffing inside each pepper.
  4. In a separate bowl, beat egg white and flour until stiff. Dip and coat each stuffed chili pepper with egg/flour mixture.
  5. Place canola oil in a saucepan, enough to fill pan approximately one inch. Heat on medium-high heat.
  6. Carefully place chili peppers in the hot oil and fry until golden brown, turning once. Remove and set on paper towel to drain excess oil. Serve hot.

Extras

Dipping Sauce:

To make Dipping Sauce, mix together:

  • 1 tsp Lime juice
  • 1/4 cup Olive oil mayonnaise
  • 1 tsp Sriracha sauce

Bacon Wrapped Peppers:

  1. Take 4 large jalapeño/anaheim peppers and hollow them out.
  2. Fill with cream cheese and wrap each with bacon.
  3. Bake @ 400 degrees for 20-25 minutes. Enjoy!
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Greens Au Gratin

Recipe adapted by Steve Schroeder
Preparation: 6 to 8 servings

What you need:

  • 2 Yukon gold potatoes
  • 1 cup diced yellow onion
  • 2 tbsp fresh Rosemary finely chopped
  • 2 tbsp fresh Thyme finely chopped
  • 2 cloves fresh Garlic finely chopped
  • 10 oz fresh Swiss Chard
  • 10 oz fresh Kale
  • 6 oz fresh Spinach
  • 4 tbsp Olive oil
  • 1/4 cup water
  • ¼ tsp Pepper
  • 1/2 Lemon squeezed
  • 2 tbsp Butter
  • 1 1/4 cup Warmed Milk or Non-Dairy creamer, coconut, almond or rice milk
  • 2 tbsp Flour
  • 1/2 cup Parmesan / Romano

What to do:

  1. Start with the potatoes: Slice the potatoes thin. Layer the bottom of a lightly oiled 9x9 or 9x13. Drizzle a little olive oil on top and sprinkle some rosemary. Place in the oven 400 degrees for 15 min while you get the greens going.
  2. Greens: Add onions to large pot add 2 tbsp olive oil Sautee for 5 min. Add garlic, thyme and rosemary. Rinse greens and add to pot with water. Cover pot, let simmer for 10 min until all greens reduce down. Add parmesan cheese and squeeze lemon. Stir. Remove from heat.
  3. Take potatoes out of oven and make the white sauce.
  4. White Sauce: Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat.
  5. Add white sauce to the greens mix. Add 1/4 cup parmesan. Stir. Pour greens mix into baking dish over potatoes. Sprinkle remaining parmesan on top of greens. Place in oven at 375 degrees for 15 mins.
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Veggie Couscous

What you need for the Couscous:

  • 3/4 cup water
  • 1 tablespoon olive oil
  • 1 cup couscous
  • 1 fresh lemon

What you need for the Veggie Mix:

  • 1/2 cup diced (1/4 inch) red onion
  • 1/2 cup diced (1/4 inch) zucchini
  • 1/2 cup diced (1/4 inch) red bell pepper
  • 1/4 cup fresh corn kernels
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp pepper

What you need for the Goat Cheese Side:

  • 1 teaspoon chopped fresh dill
  • 1 teaspoon finely chopped fresh chives
  • 1/8 teaspoon black pepper
  • 1 (4-oz) piece soft mild goat cheese from a log

What you need for the Pickled Beet Garnish:

  • 1 medium beet (slice into shoestrings)
    If you don’t like beet, you can also use Asparagus, Cucumber or Apple spears/matchsticks!
  • 2 tablespoons Sherry vinegar
  • 2 tablespoons Honey

Optional Topping:

  • 4 thin prosciutto slices

What to do:

  1. Couscous: Bring water, 1 tablespoon oil to a boil in a 1-quart heavy saucepan. Stir in couscous, then cover pan and remove from heat. Let stand, covered, 5 minutes. Fluff with a fork.
  2. Goat cheese: Stir together dill, chives, and pepper on a plate, then roll cheese in herb mixture to coat sides (but not ends). Wrap cheese in plastic wrap and chill.
  3. Veggies: Heat 1 tablespoon oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook onion, stirring, 3 minutes, add spices, continue to stir. Add zucchini, bell pepper, and corn and cook, stirring, until zucchini is bright green, about 3 minutes. Transfer to large bowl.
  4. Combine couscous and veggies: Fluff couscous with a fork and stir into vegetable mix. Squeeze juice of 1 fresh lemon over mix and stir.
  5. Beets: Peel beet and cut beet into very thin slices (less than 1/8 inch thick) with slicer (discard remainder), then stack slices and cut into thin matchsticks. Rinse beets and pat dry, then transfer to a bowl. Warm up honey in microwave 15 sec. Whisk together vinegar and honey, add dressing to beets and toss to coat.
  6. Spray ramekin or measuring cup with oil. Fill ramekin or 1 cup measuring cup with couscous, pressing it firmly into mold with a rubber spatula. Invert ramekin onto a salad plate and carefully unmold couscous, then make 3 more couscous mounds on 3 more plates. Drape each couscous mound with 1 prosciutto slice (if using), then top with some of the beet mixture.
  7. Unwrap cheese and cut crosswise into 4 equal slices with a lightly oiled knife, then arrange 1 cheese slice alongside each couscous mound and spoon remaining dressing around mounds.
  8. Add side of Naan or pita bread with dollop of Tzatziki.
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South of the Border White Bean Chicken Chili

Recipe adapted by Steve Schroeder
Preparation: 4 servings
Serving size: 3/4 cup
Preparation time: 20 minutes
Cooking time: 36 minutes

What you need for the Poached Chicken:

  • 1 lb. boneless skinless chicken breast
  • 1 to 1 ½ cups water
  • 1 tsp pepper

What you need for the Chili:

  • 2 Tbsp. olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, seeded and minced
  • 2 tsp. ground cumin
  • 1 8oz can mild diced green chilies
  • 1 1/2 tsp. dried oregano
  • 1 tsp. mild chili powder
  • 1 tsp. ground coriander
  • 1/8 tsp. ground cloves
  • 1/4 tsp. cayenne
  • 2 cans (15 oz.) no-salt-added cannelloni beans, drained and rinsed
  • 4 cups (32 oz.) low-fat, reduced-sodium chicken broth
  • 1/2 cup reduced-fat Monterey Jack cheese
  • 1 tsp fresh-ground pepper
  • 2 limes squeezed for fresh lime juice
  • 1/4 cup cilantro
  • 4 slices cooked chopped bacon

Preparation:

  1. Bake the bacon: Place parchment paper on cookie tray or baking sheet, add the bacon strips. Set oven to 400 degrees cook for 20-25 minutes based on desired crispness. Set aside.
  2. Poach the chicken: Place the chicken breasts in a skillet with a tight-fitting lid. Add water to the pan, and add the pepper. Bring the water to a boil. Lower the heat to simmer, cover, and let the chicken poach for about 8 to 10 minutes until it is completely cooked through and no traces of pink remain. With a slotted spoon, remove the chicken from the skillet and place on a plate to cool. Set aside.
  3. Cook the Chili: Heat the oil in a saucepan over medium-high heat. Add the onions and garlic, and sauté for about 5 minutes, or until onions are translucent. Add the jalapeño pepper, and sauté for 3 minutes. Add the cumin, oregano, chili powder, coriander, cloves, and cayenne; sauté for 2 minutes. Add the beans and broth, and bring to a boil. Lower the heat and simmer for 20 minutes.
  4. Dice the chicken breast and add to the chili. Add cilantro and squeeze lime juice into chili and stir. Heat for 5 minutes. Remove the pan from the heat and add the cheese. Add bacon and serve.
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Beef Sliders 4 Ways

What you need:

  • 1½ to 2 lbs 90% fat USDA ground beef
  • 1 tbsp Olive Oil
  • 1 pkg Hawaiian sweet rolls

What to do:

  1. Separate ground beef into small-medium ball sizes, should get 8 – 12 patties.
  2. In a non stick skillet, heat oil over medium-high heat.
  3. Add beef patties and cook about 2 ½ minutes per side or to 165 degrees or to desired style.
  4. Place patties between Hawaiian sweet roll halves. Add desired sauce and toppings. (See below)

All American Burger:

  • 1 Beef slider patty
  • 1 leaf Butter lettuce
  • 1 thin slice Red onion
  • 1 slice American cheese
  • American Sauce (Thousand Island)

To make American Sauce, mix together:

  • 1/4 cup of mayonnaise
  • 1/4 cup of ketchup
  • 2 tablespoons of pickle relish

Blue Cheese and Caramelized Onion:

  • 1 tblsp Crumbled Blue Cheese
  • ¼ cup Carmelized onions
  • ½ stick unsalted butter
  • 2 tblsp canola oil

In a large skillet, heat butter over medium-high heat, add onions. Cook, stirring occasionally, until caramelized, about 10-15 minutes.

BLT Sliders:

  • 1 piece Bacon
  • 1 small leaf Butter Lettuce
  • 1 thin slice Tomato
  • BLT Sauce

To make BLT Sauce, mix together:

  • 1 tsp Lime juice
  • 1/4 cup Olive oil mayonnaise
  • 1 tsp Sriracha sauce

Caprese Sliders:

  • ½ cup diced Tomatoes
  • ½ cup diced Mozzarella cheese
  • ¼ cup chopped Fresh Basil
  • Balsamic Vinagrette Sauce

To make Balsamic Vinagrette Sauce, whisk together:

  • 1/3 cup Olive oil
  • 3 tblsp Balsamic vinegar
  • 2 tblsp Dijon mustard

Combine ingredients, add balsamic vinaigrette sauce and mix. Add mixture to slider as a relish.

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Tex-Mex Wings

Recipe adapted by Steve Schroeder
Portions: 12
Serving size: 2 wings

What you need:

  • One 8-ounce can mild diced green chili peppers
  • 1/2 cup barbecue sauce (choose lowest sodium brand)
  • 3/4 cup honey
  • 2 teaspoons chili powder
  • 1/3 teaspoon ground cumin
  • 24 chicken wing drummettes
  • 1 whole lime, squeezed for juice

Preparation:

  1. Preheat oven to 400° F.
  2. Combine all ingredients except chicken in a large bowl and mix ingredients.
  3. Place chicken in a baking dish and pour mix over the wing.
  4. Bake for 20 -25 minutes. Check for doneness.
  5. Serve hot or place in a covered warming dish or crock pot on low setting until ready to serve.

Helpful Hints

Buy fresh wing drummettes at the grocery. A 1-1/4 pound package contains approximately 12 drummettes. If unavailable, ask your butcher to cut whole chicken wings into drummette size. Boneless chicken pieces may be used in this recipe. Check for doneness after 20 minutes. Choose the lowest sodium brand of green chili peppers and barbeque sauce. Sodium varies greatly between brands.

Disclaimer: Check with your doctor, dietician or nutritionist for serving sizes and ingredients that are best for you. Each individual diet may vary.