#ichefproblems

[chefrenata]

Asparagus Parmesan Soup Say hello to your new best fall-weather friend, a creamy asparagus soup. If that purdy bright green-yellow color isn’t enough to get you on board, just wait til you hear that there’s parmesan cheese and a hint of lemon in that soup. Okay now you’re excited, I can tell. Ingredients * 2 pounds asparagus spears, chopped into 1 inch pieces * 2 tablespoons butter * ½ white or yellow onion, diced * 1 tablespoon minced garlic * juice of ½ medium lemon * 4 cups chicken or vegetable broth * 1 cup milk - I used fat free half & half (see note) * 1 cup shredded parmesan cheese * 2 teaspoons salt (or to taste) * ½ teaspoon black pepper * Instructions 1. In a large stock pot over medium heat, melt butter. Add onion and garlic and sauté for 1-2 minutes until onions are translucent and tender. Add asparagus, lemon juice, and chicken/vegetable broth. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until asparagus is very tender. 2. Transfer to a blender and puree until smooth. Transfer back to stock pot. 3. Add milk, cheese, salt, and pepper and stir until cheese is completely melted and incorporated. Serve with additional parmesan cheese as desired. Did I mention soup is one of@my specialties?! 😉 Enjoy 😋 #chefproblems #ichefproblems #chef #chefrenataalix #cheflife

[chefrenata]

Asparagus Parmesan Soup Say hello to your new best fall-weather friend, a creamy asparagus soup. If that purdy bright green-yellow color isn’t enough to get you on board, just wait til you hear that there’s parmesan cheese and a hint of lemon in that soup. Okay now you’re excited, I can tell. Ingredients * 2 pounds asparagus spears, chopped into 1 inch pieces * 2 tablespoons butter * ½ white or yellow onion, diced * 1 tablespoon minced garlic * juice of ½ medium lemon * 4 cups chicken or vegetable broth * 1 cup milk - I used fat free half & half (see note) * 1 cup shredded parmesan cheese * 2 teaspoons salt (or to taste) * ½ teaspoon black pepper * Instructions 1. In a large stock pot over medium heat, melt butter. Add onion and garlic and sauté for 1-2 minutes until onions are translucent and tender. Add asparagus, lemon juice, and chicken/vegetable broth. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until asparagus is very tender. 2. Transfer to a blender and puree until smooth. Transfer back to stock pot. 3. Add milk, cheese, salt, and pepper and stir until cheese is completely melted and incorporated. Serve with additional parmesan cheese as desired. Did I mention soup is one of@my specialties?! 😉 Enjoy 😋 #chefproblems #ichefproblems #chef #chefrenataalix #cheflife

[chefrenata]

Pickled red onions Ever wanted to know how to make Pickled Onions? Look no further! These Easy Foolproof Pickled Onions take just minutes to make! They are delicious on just about anything! Ingredients * 1 large red onion, thinly sliced * 1 cup white distilled vinegar * ½ cup rice vinegar * 1 tablespoon sugar * 1 tablespoon sea salt * 1 teaspoon whole peppercorns * 1 teaspoon whole allspice * garlic clove Instructions 1. Place onions, garlic clove, whole peppercorns, and whole allspice in a large mason jar. 2. Add white vinegar and rice vinegar to a small saucepan. Bring to an almost boil and add in sugar and sea salt. Cook until sugar and salt dissolve. 3. Pour vinegar mixture over onions. Cover and let sit out at room temperature for at least one hour. Cover tightly and store in refrigerator. Enjoy! 😋 #chefproblems #ichefproblems #chef #chefrenataalix #cheflife

[chefrenata]

Oh, just a ganache ice cream pie! #chefrenataalix #chef #ichefproblems #chefproblems

[chefrenata]

Marinated Feta cheese Feta cheese is a soft white cheese with an intense salty flavor, made of sheep and goat milk ( the genuine greek feta does not contain more than 30% of goat milk). One cannot speak about feta cheese without thinking of wonderful Greece and, of course of the Greek salad which without feta would only be a tomato and cucumber salad :).  Of course, there’s ther way to eat feta and marinating it helps you make something impressive and extremely delicious. Ingredients: * 200g feta cheese * 2ts lemon/lime zest * fresh oregano * fresh thyme * fresh rosemary * ground chilli * peppercorn * olive oil Instructions: * Cut feta into 1-2cm pieces * Put the feta pieces in a sterilised jar, adding the oregano, rosemary, lemon zest, thyme, pepper and chilli * Pour over the oil mixture * Refrigerate for three hours before serving or overnight It can be used as an appetizer with a glass of rosé, in salad, with tomatoes and a slice of sourdough bread, over the pasta or pizza. The oil is very good to season pasta or salads. Enjoy! 😋 #chefrenataalix #chef #ichefproblems #chefproblems

[chefrenata]

Soups are my favorites to make and to eat, Gazpacho is number one. Gazpacho can be smooth and elegant or rustic and chunky. This version makes a smooth soup, but if you’d like it chunkier, just pulse a few times in the blender and skip the sieve process. INGREDIENTS * 2 slices stale crusty bread (about 6 ounces), crusts removed and torn into smaller chunks * 2 pounds ripe tomatoes, roughly chopped * 1 small cucumber, peeled and chopped * 1 medium red bell pepper, cored and roughly chopped * 1 clove garlic, peeled and chopped * ½ spanish onion, roughly chopped * 2 tablespoons sherry vinegar * ½ cup extra virgin olive oil * pinch of cumin, to taste * pinch of dry oregano, to taste * pinch of cayenne pepper, to taste * Salt and freshly ground black pepper to taste * Optional garnishes: croutons, diced veggies, cream, bacon INSTRUCTIONS 1. Soak the bread for 30 minutes in a small bowl with enough water to keep it submerged. Remove from water and squeeze out almost all the moisture with your hands. 2. In a large bowl, add all the ingredients and mix to combine. 3. Using a strong blender, blend the mixture in batches, until very smooth. Pass the mixture through a coarse sieve,pushing with the back of a wooden spoon. If desired, blend whatever was caught in the sieve and mix that with the soup, for a chunkier version. 4. Taste and adjust seasoning, then cover and refrigerate for 1 hour until well chilled. 5. Before serving, adjust seasoning and serve in individual glasses or soup bowls. You can garnish with croutons, chopped bacon, herbs, black pepper, veggies and/or cream. Enjoy 😋 #chef #cheflife #ichefproblems #chefproblems #gazpacho

[chefrenata]

Caramelized Scallops with Strawberry Salsa 😋 👇🏻Ingredients 2 handfuls ripe strawberries 1/2 medium shallot, minced 2 tablespoons arugula and basil, minced 1 tablespoon red wine vinegar, or to taste 1/2 pound medium-to-large scallops, tough membrane removed Salt & pepper, to taste 1 tablespoon butter 1 tablespoon olive oil A few leaves of arugula & basil chiffonade 👇🏻instructions: 1. Mix strawberries, shallot, vinegar and minced arugula and basil in a small bowl. Add salt and pepper to taste. Adjust seasoning till you get a nice balance between sweet and sour. (If your strawberries are as ripe as mine were, you might need a little more vinegar. If they’re not especially sweet, you could add a little sugar or use balsamic vinegar instead.) 2. Heat butter and olive oil in skillet over medium-high heat. Dry and season the scallops with salt and pepper. When butter and oil begin to shimmer, add the scallops to the skillet (be sure not to crowd them) and cook, not turning, for about 3 minutes, or until you see the white/cooked portion of the scallop rise about halfway up the side. Flip scallops and cook for another minute or two, until cooked through. 3. Remove scallops to serving plate. Top each scallop with a spoonful of the salsa and garnish with ribbons of basil and arugula. Spoon a little of the vinegar sauce around them, if you like. #ichefproblems #chef #cheflife #chefproblems

[chefrenata]

Slow Cooker Creamy White Chicken Chili 🌶 🥑🍗 There are so many varieties of chili out there, but this creamy white chicken chili will soon be your favorites!  Just dump everything in your slow cooker and let it do the hard work for you! INGREDIENTS * 1 lb boneless skinless chicken breasts trimmed of excess fat * 1 yellow onion diced * 2 cloves garlic minced * 24 oz. chicken broth (low sodium) * 2 15oz cans great Northern beans drained and rinsed * 2 4oz cans diced green chiles (I do one hot, one mild) * 1 15oz can whole kernel corn drained * 1 tsp salt * 1/2 tsp black pepper * 1 tsp cumin * 3/4 tsp oregano * 1/2 tsp chili powder * 1/4 tsp cayenne pepper * small handful fresh cilantro chopped * 4 oz reduced fat cream cheese softened * 1/4 cup half and half TOPPINGS: * sliced jalapenos * sliced avocados * dollop of sour cream * minced fresh cilantro * tortilla strips * shredded Monterey jack or Mexican cheese INSTRUCTIONS 1. Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper. 2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir. 3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours. 4. Remove chicken to large mixing bowl, shred, then return to slow cooker. 5. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened. 6. Stir well and serve with desired toppings. Enjoy! 😋 #chefproblems #ichefproblems #chef #chefrenataalix

[chefrenata]

Baked Brie with Figs, Walnuts and Pistachios 👇🏻#recipe Preheat the oven to 375F. Place the fig jam/preserves in a microwave-safe dish. Microwave for 30 seconds to soften. In a small bowl, combine the sliced dried figs with the nuts. Add half of the fig jam and mix well to coat the nut mixture. Place the round of brie in a small cast iron skillet or oven-safe dish. Using a knife, coat the brie with the remainder of the jam. Top the brie with the fig and nut mixture. Place the brie dish on a baking sheet. Bake in 375F heated oven for 10 minutes (or until brie starts to ooze, but not melt) Serve warm with your favorite crackers! 👇🏻Ingredients: •4 tbsp fig jam or preserves, divided •1/3 cup dried mission figs, sliced •1/3 cup shelled pistachios, roughly chopped •1/3 cup walnut hearts, roughly chopped •13-oz French brie #ichefproblems #chef #cheflife #chefproblems

[chefrenata]

Figs, Rosemary & Goat Cheese Tartines #appetizer #chefproblems #chef #cheflife #ichefproblems

[chefrenata]

Some refreshing rice paper spring rolls, filled with shrimp, carrots, Japanese cucumbers, avocado and lettuce! #cheflife #chefproblems #ichefproblems #chefrenataalix (at Wainscott Beach)

[chefrenata]

Pan seared scallops with a vodka and lime dressing 😋 #ichefproblems #chef #cheflife #chefproblems

[chefrenata]

🍍Pineapple mango salsa with a kick of jalapeños 🌶 so yummy #cheflife #chefproblems #ichefproblems #chefrenataalix

[chefrenata]

One of my favorite things to make and to eat: #artichoke I put them in boiling water for 15 to 20 min. Cut them in half add some extra virgin olive oil, salt and pepper, stick them in the oven (450F) for about 20min. For the dip, I make an infused lemon butter. I'm a little bios but, is mouth watering #chefproblems #cheflife #ichefproblems #chefrenataalix