WORLD'S FASTEST OMELET MAKER Guest Chef: Howard Helmer
Feeding a need to help Homeless Animals Guest Chefs: Reilly Godson & Rachel Walen
MONKEY BREAD Guest Chefs: Kyle Wiese and Christopher Hannaman Watch them Cook Below!
Ingredients: 4 Tubes Ready Made Biscuits (small ones, NOT Grands) 2 Sticks Butter (melted, not too hot-let cool) 4 Cups Sugar 6 T. Cinnamon 2 Packages Butterscotch Pudding Mix
Directions: In a large bowl mix all the dry ingredients. Cut each of the biscuits in half. Melt the butter. Roll each piece of biscuit into a ball, dip in melted butter, roll in dry mixture. Put them piece by piece into a bundt cake pan. (Use non-stick and spray with Cooking Spray). Repeat until done. You can pour any butter or dry mix left over on top of the bread. Bake for about 45 minutes at 350 or until browned and cooked through. You want to make sure that the center of the bread is done and not sticky. You may need to adjust bake time from oven to oven.
PORTOBELLO MUSHROOM BURGERS & AVOCADO SPREAD Guest Chef: Jamie Keough & her father, Dan Keough (Jamie was excited to hold the recent Emmy I won!) Both were featured Guest Chefs for Meals in a Rush on Channel 9's Colorado & Company, watch video below.
Ingredients: 2 Onion Hamburger Buns 1/2 C. Extra Virgin Olive Oil 1/2 C. Balsamic Vinegar 1 T. Pepper 1 T. Garlic Salt 1/2 Avocado2 (generous) Tsp. Fat Free Plain Yogurt Onion Slices Tomato Slices Directions: Place mushrooms in a baking dish, gill side up. Cover the bottom of the dish with half of the amount of oil and balsamic vinegar. Use the other half to cover the mushroom gills and top. Sprinkle onion salt and pepper onto the mushrooms, leaving a small amount of each for later. Bake for 5 minutes at 400 degrees. Turn mushrooms over and bake for another 5 minutes. Turn for a third time and bake 5 more minutes, a total of 15 minutes. (Be aware the oil in the dish will be very hot and may spatter!)Place the cheese on the mushrooms for about 2 minutes to melt. Place the buns in the oven to toast for about 3 minutes, or until desired toasted is reached. Directions Avocado Spread: Carve the half avocado out of the peel and place it into a bowl. Place 2 tsp yogurt and the rest of the onion salt and pepper into the bowl. Mash until a smooth consistency is reached and all ingredients are mixed in. Spread avocado spread onto the toasted buns and place mushrooms on top. Top with fresh onion, tomato and any other toppings you desire. Prep time: 3 minutesTotal cooking time: 15 minutes
Summertime Steak Fajitas GUEST CHEF - Kristin May
Kristin was a featured Guest Chef for Meals in a Rush on Channel 9's Colorado & Company.
Marinade Ingredients:
1 T. Salt
1 1/2 tsp. Cayenne Pepper
1 1/2 tsp. Paprika
1 tsp. Black Pepper
1 lb. Skirt Steak
1/3 Cup Orange Juice
1/3 Cup Dry Sherry
3 T. Brown Sugar
2 T. Olive Oil
2 Garlic Cloves (minced)
1/4 tsp. Crushed Red Pepper Flakes
Directions: Combine the salt, cayenne pepper, paprika, black pepper together in a bowl. Rub the mixture on both sides of the steak. Next, stir the orange juice, sherry, brown sugar, olive oil, garlic, and red pepper flakes together in a larger plastic or glass bowl. Place the meat in the bowl and let marinate overnight or during the day.
Preheat an indoor grill pan on high heat. Remove the meat from the marinade and pat dry with paper towels. Grill the steak to your liking - medium is about 5 - 6 minutes on each side.
Once the meat is done, slice the meat against the grain and serve with your favorite fajita sides.
Mia's Zserbo Dessert GUEST CHEF - Mia Murphy
Mia was a featured Guest Chef for Meals in a Rush on Channel 9's Colorado & Company.
Ingredients: Pie Dough - Use your favorite kind or Buy Pre-Made Pie Crust at the Store Assortment of Jams (Strawberry, Raspberry, Apricot, Orange Marmalade) 1-1/2 Cups Semi-Sweet Chocolate Chips 2 Cups Finely Chopped Walnuts Sugar
Directions: First, make your pie dough ahead of time and refrigerate for at least 1 hour. You will "Knead" enough for 3 layers of dough in a 13X9 glass baking dish that is buttered and floured. You can also buy pre-made pie crust at the store. Once the dough is ready, preheat oven to 350 degrees. Roll out dough to size of pan like you would for any type of pie. Chop up the walnuts and sprinkle sugar to lightly coat the walnuts, toss together. Now, put down your 1st layer of dough. Spread a thin layer of 1st jam. On top sprinkle half of the walnut and sugar mixture. Now place on top of that the 2nd layer of dough. Spread another layer of jam (you can use the same one or mix the flavors). Sprinkle the rest of the walnut and sugar mixture. You can make another layer if you'd like. You will need to end with a layer of dough on top. Secure the top layer of dough, prick through with fork to make slots for the steam to exit. Bake until you can smell the dough and is nice and golden brown. Be sure to check how the dough is doing off and on. Take out of the oven and cool. Once cooled gently go around the edges with knife to just loosen from the pan. Now melt enough chocolate chips to cover the entire top of the cooked dough. Let the chocolate harden and cool! Then, carefully cut into squares or rectangles. Place onto serving dish. WATCH MIA PREPARE THIS DESSERT BELOW.
PANKO DIJON CHICKEN GUEST CHEF - VICTORIA MAXWELL
Victoria was a featured Guest Chef for Meals in a Rush on Channel 9's Colorado & Company
Ingredients: 6 Chicken Tender Strips (thawed) 1/2 Cup Dijon Mustard 1/2 Cup Mayonnaise 1 Package Panko Bread Crumbs (asian section at market)
Directions: Preheat oven to 350 degrees. Mix dijon and Mayo together. Dip each chicken tender in mixture(thick coating) then in panko crumbs. Place in a shallow 8X8 baking dish ungreased. Bake uncovered at 350 for 35 minutes or until the tips of the crumbs begin to turn light golden brown. Watch Victoria cook below.
FLANK STEAK ALA VICTORIA
Ingredients: Large Ziploc Bag Flank Steak 1/2 Cup Worcestershire Sauce 1/4 Cup Soy Sauce 1/4 Cup Wine 3 Cloves Chopped Garlic
Directions: The night before in a large ziploc bag pour together all the above ingredients. Shake it up and store overnight in the fridge. Cook on either a BBQ or broiler. Lightly coat meat on both sides with garlic salt and pepper. Cook 8 minutes per side. Let rest 3-5 minutes before carving.
JORDAN'S LEMON CHICKEN DISH
Jordan Perez was a featured Guest Chef for Meals in a Rush on Channel 9's Colorado & Company
Ingredients: 4 Chicken Breasts or 1 Rotisserie Chicken (cut into bite size pieces) 1 Box Whole Wheat Penne Pasta 1 Jar Marinated Artichoke Hearts 1 Container Cherry or Grape Tomatoes Crumbled Feta Cheese Zest of 1 Lemon Juice of 1 Lemon Extra Virgin Olive Oil Salt/Pepper to Taste
Directions: Sprinkle chicken breasts with salt and pepper. Grill chicken breasts on stove top in grill pan or grill on the bbq. While the chicken is grilling, cook pasta according to direction on box. Halve the artichoke hearts and cherry tomatoes. Grate the zest of the lemon. Once chicken and pasta are done, drain pasta, cut chicken into slices and toss together in a large skillet with artichokes, tomatoes, and enough olive oil to lightly coat on low heat. Add lemon zest and squeeze the juice of the lemon in the pasta and chicken and toss gently. Add as much feta cheese for your taste. Add salt and pepper as desired. Serve warm with a loaf of crusty warm bread. Watch how to mix this up below.
