Tag Archives: recipes

Hearty Saturday (or Sunday!!) morning omelet! by Chef Joey

InCity Yum Yums

By Chef Joey

1/4 cup olive oil
2 potatoes, peeled
4 slices bacon
2 slices cooked ham, diced
1/2 onion, thinly sliced
1/2 red bell pepper, sliced
4 eggs
1/4 teaspoon Spanish seasoning –   Adobo or Saizon work great!

Slice edges off of potatoes so that potatoes are roughly square; thinly slice.

Heat olive oil in medium skillet over medium heat. Add potatoes and lightly fry. Remove potatoes with a slotted spoon and set aside.

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, crumble and set aside. Reserve 1 tablespoon bacon grease and cook ham, onion and red pepper. Remove from heat.

Beat together eggs and Spanish seasoning. Pour eggs into skillet with vegetables. Add bacon and potatoes. Cook over medium heat, without stirring until bottom begins to brown.

Turn omelet over and allow both sides to brown. Serve warm. or let set to room temp for a great snack – this can be cut into little squares when cooled for a fun app!

InCity Yum Yums by Chef Joey

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TORTILLAS!
By Chef Joey (pictured above!)
Late summer can be a fun time of your – besides the launch of the back to school campaigns – thee is still plenty to do and enjoy the warm weather.  Take the Spanish American Latino Festival that hit Worcester the 16th of August – a fun day had by all!
Spanish food can be quite tasty too – Oh sure there are staples like Pasta is to Italians what Rice is to Asians, and Spanish foods include alot of Beans and savory items and best of all Cilantro! This time of year yields great toatoes, diced up with Red Onion and Cilantro you have an intsant Salsa – add a squeeze of Lime and some fresh corn off the cob for an instant healthy snack.
Another spanish favorite in the Tortilla – not a flat wrap but a savory egg and potato pie that is great for breakfast or lunch and perfectly delicious hot or cold.
  • 2 potatoes, peeled

  • 4 slices bacon

2 slices cooked ham, diced

  • 1/2 onion, thinly sliced

  • 1/2 red bell pepper, sliced

  • 4 eggs

  • 1/4 teaspoon Spanish seasoning

Slice edges off of potatoes so that potatoes are roughly square; thinly slice. Heat olive oil in medium skillet over medium heat. Add potatoes and lightly fry. Remove potatoes with a slotted spoon and set aside.

  1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, crumble and set aside. Reserve 1 tablespoon bacon grease and cook ham, onion and red pepper. Remove from heat.
  2. Beat together eggs and Spanish seasoning. Pour eggs into skillet with vegetables. Add bacon and potatoes. Cook over medium heat, without stirring until bottom begins to brown. Turn omelet over and allow both sides to brown. Serve warm

I ain’t drunk – I just been drinking! ( a great blues tune!) … OR: InCity Yum Yums by Chef Joey

Summer Drinks!

By Chef Joey!

Summer-time and many people take off for a week or a long weekend and upon going out splurge with the official “I’m on vacation drink!” followed by a toast and lots of stories and planning for the coveted time off.

But summer time is also a great time to relax at home, too, and summer beverages are always fun to think about and always a great way to turn a blah day into a festive one.!

Here are some summer drink recipies that can be non alcoholic, or alcoholic which makes them even more fun!

The Blushing Bride is my new favorite – juice up 2 red grapefruits, add 1/4 cup pomegranite juice, and depending on the acridity of the grapefruit add some simple syrup* -shake over ice and garnish with a lemon wedge – Goes great with Vodka or Gin too – Serves 2

Cool as a Cuke – this one is a little legnthy but tastes great! A crisp and refreshing cucumber Lemonade Chiller summer cocktail recipe that includes fresh rosemary, cucumber and lemon juice! Ingredients: 3 cucumbers -1 tbsp. freshly chopped rosemary, plus a few sprigs for garnishing , 1 cup water ,¾ gin (substitute sparkling lemon-lime soda for a virgin drink) , ½ cup lemon juice , 3 tablespoons Simple syrup* Cut cucumber into 12 thin slices for garnish. Peel and chop remaining cucumber. In a food processor, add cucumber and fresh rosemary, puree mixture. Pour the pureed ingredients into a fine-mesh strainer and set over a medium size bowl. Press on the solids to extract all of the juice. Add water, gin (or sparkling soda), lemon juice, and simple syrup to the cucumber juice. Stir until  dissolved. Pour over ice, garnish with rosemary spring & cucumber and enjoy! Serves 4.

You say Margarita – How about a MINT-Erita!! Get a ½ cup fresh chopped mint leaves, ½ teaspoon kosher salt , 4 cups crushed ice, 1 ½ cups tequila (substitute lemon lime soda for virgin drinks), 1 cup freshly squeezed lime juice (about 8 limes) – you can use bottled but fresh does tast like summer and 1 cup Triple Sec (omit for virgin drinks).  In the bottom of a large pitcher, crush together ice, mint and salt with the handle of a wooden spoon or cocktail muddler. Add lime juice, tequila (or lemon lime soda) and Triple Sec. Stir vigorously. Pour over ice and garnish with fresh lemon and lime wedges. Serves 4-5.

Flamable Ice Tea!! You dont have to got to Long Island to get one of those famous teas, but it is a fun summer drink and it is easy to make take 2 cups ice cubes. add 1 oz vodka 1 ounce gin 1 oz white rum 1  oz  white tequila 1/2 oz Triple Sec 2 tablespoons freshly squeezed lemon juice 1/2 cup of and cola product, or to taste 2 lemon wedges

And what about my blender drink???  All of these can be made in a blender, by adding ice, but for a true summer bevvy how about a frozen Mojito – with Rum, or my favorite is a Joe-Jito made with Vodka!!  for each drink In a blender combine ice , juice of a 1/2 squeezed lime, 1 tablespoon simple syrup* and 5 or 6 mint leaves 1 1/2 oz white rum, or in my case vodka and blend!

*Simple syrup can be made way ahead and refrigerated for quite some time – it is merely one cup sugar and one cup water bring to a boild until the sugar is disolved – let it cool and voilá – you can add it to your ice tea too!

Enjoy responsibly!!

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Joey and his kid sis!

InCity Yum Yums! by Chef Joey

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Recipe and photo by Chef Joey

Peach and Crumbled Blue Cheese Salad and Watermelon Basil Feta Salad

Ingredients:

Blue cheese, mesclun greens, crumbled blue cheese, garlic (1 clove) 2 tbsp Dijon mustard, ¼ cup balsamic vinegar, 3 tbsp honey (brown sugar can be used if so use 6 tbsp) ¾ cup salad oil.

Take 6 peaches and poach then in a mixture of 3 cups water and 31/2 cups sugar one vanilla pod and 2 tbsp lemon juice. Heat and when it is bubbling cut the peaches in half and place in the sugar mix – if the peaches do not separate don’t worry they will separate once chilled with the aid of a spoon.

Turn peaches gently and poach for about 5 minutes each side, remove with slotted spoon and let cool.

In the meantime add garlic, honey, mustard and balsamic and blend, add the oil through the top of blender till it is the consistency of pudding – adjust your seasonings (salt pepper or oil).

Peal the peaches and cut slices save one for garnish – chop the peach into bite size cubes, place in salad bowl, add blue cheese and a large handful of mesclun greens per person add the desired amount of dressing (not too much!) and toss – plate and make a spiral ribbon out of the peach slice and garnish the top. You can accent with a balsamic glaze topping for show! Easy fast and delicious!!!

For Watermelon salad mix that salad dressing with cubed watermelon and fresh sliced up basil – add feta cheese and it’s done!

InCity YUM YUMS – Chef Joey’s Peach Salad recipe!

Fun times with the crew at quality beverages. Here’s Joey hanging with sis,  Natasha, to his left. – R. T.

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 By Chef Joey

Summer time is a great time to enjoy the bountiful fruits and vegetables that are local and tasty.  Adding whole grains or cheese to a salad gives it the protein/fiber you need and with greens not to mention the calcium, and adding a fruit will make it a well-balanced meal.

We all know eating healthier can reduce the risk of heart disease or stroke, and a healthy diet also can help keep you safe from certain types of cancer.  I have two quick salads made with the same homemade dressing using honey as a base – the fruits have natural sugar, and so does honey, so it seems natural to pair them.  The dressing does not have to be made in a blender, but doing so stops it from separating because it is aerated.

Adding beans to a regular salad is a great source of protein and using the liquid from your can, for example chick peas, combined with some garlic and lemon juice makes a tasty fat free topping and there is no need for oil!  Do the same with the liquid if you soak your beans.  Dry cleaners don’t like it but your heart will!

Peach and crumbled Blue Cheese Salad and Watermelon Basil Feta Salad

Ingredients:

Blue cheese, mescalin greens, crumbled blue cheese, garlic (1 clove) 2 tbsp Dijon mustard, ¼ cup balsamic vinegar, 3 tbsp honey (brown sugar can be used if so use 6 tbsp) ¾ cup salad oil

Take 6 peaches and poach then in a mixture of 3 cups water and 31/2 cups sugar one vanilla pod and 2 tbsp lemon juice.  Heat and when it is bubbling cut the peaches in half and place in the sugar mix – if the peaches do not separate don’t worry they will separate once chilled with the aid of a spoon.  Turn peaches gently and poach for about 5 minutes each side, remove with slotted spoon and let cool.

In the meantime add garlic, honey, mustard and balsamic and blend, add the oil through the top of blender till it is the consistency of pudding – adjust your seasonings (salt pepper or oil)

Peal the peaches and cut slices save one for garnish – chop the peach into bite size cubes, place in salad bowl, add blue cheese and a large handful of mescalin greens per person add the desired amount of dressing (not too much!) and toss – plate and make a spiral ribbon out of the peach slice and garnish the top.  You can accent with a balsamic glaze topping for show!  Easy fast and delicious

For Watermelon salad  mix that salad dressing with cubed watermelon and fresh sliced up basil – add feta cheese and its Done!

The 10 Best Veggie BBQ Recipes!

From PETA.ORG.

Written by Vanessa Cunningham

Summer’s here and that means that you’ve got to make the most of the sunny weather while you can. Have all your friends and family over, and show them just how delicious vegan cookin’ can be. You’ll be sure to please any crowd with the following tasty recipes:

1. Creamy Dill Potato Salad

2. Summer Pasta Salad

 Read more: CLICK HERE!