Sun Dried Tomato and Basil Hummus Recipe by Chef Shelley Pogue

Personal Chef Services Austin Texas

Recipe Ingredients:
2 – 15 oz cans of Garbanzo Beans
1 cup of the juice left from the beans
4 T Tahini
4 T Lemon Juice
1/3 cup of sun-dried tomatoes
1/4 cup fresh basil you can use more if you like
2-3 T olive oil
5-6 cloves fresh garlic
salt and pepper to taste

Drain the beans and save 1 cup of the juice. Add the garlic, beans, oil, salt and pepper, lemon juice and pulse your mixer. After the beans have broken down some add the juice and mix for about 30 seconds. Add the basil and sun-drieds and give them a few pulses. If you want less particles mix it for about 20-30 seconds. Serve with pitas or some nice crackers.

The Texas Food Network Sundried tomato and Basil Hummus

Yahoo-Chef Shelley Pogue #TheAustinTexasPersonalChef #TexasRecipes #TheTexasFoodies @chefshellp @shelley_pogue

Healthy Turkey Stuffed Peppers with Tomato Basil Sauce

Personal Chef Austin Texas

Turkey Stuffed Peppers with Tomato Basil Sauce

I am so ready for the fall that I can barely stand it. I am ready for some much cooler weather to come down to Texas, and I am looking forward to start watching some college football. I love my meatloaf, and I use a very similar recipe for my stuffed bell peppers, they remind me of comfort food and cool weather or wintery meals. I occasionally make them during the summer but they are so much better with some mashed ‘taters when it is cool outside. However, I have tried to make the ones I eat these days much healthier and I do not eat them with the mashed potatoes anymore either, but they would still go very well with them. I know there are tons of recipes out there I make these all the time and you can modify it however you want to. You could add some corn and black beans and substitute the basil for cilantro and add some cumin, and change out the oregano for Mexican Oregano. There is no wrong way if it tastes GOOD!

Ingredients Needed:
4-6 medium size bell peppers, you choose the color
1 29-ounce can of tomato sauce
1 pound ground turkey breast
1 cup or oatmeal uncooked
2 eggs
1 can of tomato paste
1/2 cup Mozzarella cheese
1/4 cup of Parmesan grated
3/4 onion, sweet chopped
1/2 cup chopped fresh basil chopped fine
5-6 garlic cloves, minced
2-3 tablespoon canola or coconut oil
1 T of Worcestershire
1/2 T of balsamic vinegar
1 tsp of garlic powder
1 tsp of dried oregano
1 tsp of sugar
salt and pepper to taste

Directions: Wash your 4-6 peppers and cut the tops off of them and core them out, and save if you want for presentation or to bake on top, or toss out. I have done both…You get to choose. I break my eggs and whisk them until very frothy and set aside. I get a large mixing bowl and I add the turkey, oatmeal, tomato paste, 1/2 cup of onion, 1 T of oil, Worcestershire and garlic powder and give it a hand mix until somewhat incorporated. I then add the egg and get it mixed well. Preheat your oven at this point to about 375. You will then stuff your peppers and when the oven is preheated you will add them and cook until done. Turkey takes longer to cook than beef or chicken so you want to make sure that it gets to at least 160-165 degrees. I would say a minimum of at least 40 minutes + up to an hour depending on your oven. While you are waiting on the peppers to cook you can make your sauce. You can always use a store bought marinara if you wish, I prefer to make my own.

Sauce: take a sauce pan and turn on medium low heat, add 1-2 T oil, and the add the last of your onion which should be about 1/4 cup, cook until translucent, and add the minced garlic 5-6 cloves. When you smell the garlic you are ready to add the tomato sauce and the balsamic vinegar. Cook until you get it to a slow simmer. Add salt and pepper to taste, add the Parmesan cheese, fresh basil, dried oregano and sugar. You can make this sauce ahead of time it is always better the next day. Keep on a low heat so you do not burn, and stir a few times.

When the peppers are cooked all the way add the mozzarella cheese to the top and let it melt on. You will plate it up and add the sauce to it. You can always eat it with some taters if you so desire!

Share your recipes with us on Facebook: The Texas Food Network

Share with us on Pinterest find me on twitter: @chefshellp

Roasted Green Tomatillo or Salsa Verde Recipe

Personal Chef Austin Texas Tomatillos This is a good recipe that will last for about a week and you can use on anything! Chips, tacos, enchiladas or even a marinade on chicken, or seafood. Ingredients: 8 medium tomatillos husked and rinsed 2 serrano chiles stemmed 2 large garlic cloves 1-2 T canola oil to coat chile and tomatillos 1/4 tsp salt 1 bunch of rinsed fresh cilantro 1/2 cup of water 1 ripe avocado, seed removed 1-2 T fresh lime juice 1-2 tsp of sugar Directions: Add the oil to the tomatillos, and serrano’s and coat them, put them on a hot charcoal grill and roast them until they have some good color on them. Remove from the heat. You could do in a sauté pan you just will not get that roasted flavor. Add all the ingredients to a food processor or blender and puree. You can pulse if you prefer to have more particles. You can serve warm or cold. I love this on enchiladas, or chicken tacos with a little sour cream and fresh tomatoes…..YUM! Http:// #TheTexasFoodNetwork #TheAustinTexasPersonalChef #TexasRecipes #TheTexasFoodies @chefshellp @shelley_pogue

Korean Bulgogi Marinade by Chef Shelley Pogue

Personal Chef Austin Texas
Beef Bulgogi
I have worked on this recipe off and on for the last 4-5 years and I have several different versions of this recipe. I have used ABC Kekap and more chili and also some lime juice from time to time, it just depends on how I feel at the moment I guess. I was working on this recipe for my full-time job as an R&D Chef, as well as for the clients that I cook for with my personal chef services on a weekly basis. This is a great marinade and you can modify it anyway you like it. I use fresh ginger because I think it gives it a something extra when you grill/sauté and get that caramelized ginger bite.

I suggest following the recipe and after you whisk it then adjust to your tastes, I do that all the time. And cooking to me is definitely all about fun and all about the taste!

2- 2.5 lbs. of thinly sliced rib-eye cut across grain you can have your butcher trim them and then slice them for you 1/4″ thickness or smaller
1 cup of soy sauce
4 T brown sugar
2 T sesame oil
4-5 cloves of garlic, minced
1/4 of a medium sweet onion, fajitas style slices
3-4 green onions very small diced until you get to the white part
3 T toasted sesame seeds
1 T sriracha chili paste
1 t of fresh ginger, finely minced
1/2 t of red pepper flakes you can add less if you do not like the heat

Instructions: Whisk all the ingredients together in a bowl except for the beef. When the sugar has dissolved, add beef and make sure you get all pieces coated. Cover and refrigerate for a minimum of 1 hour, I have forgot and left it in the fridge over night and it was okay. You can pan fry if you like just make sure to use a hot pan to get it a little crispy. The sugars will help caramelize the meat. I have used a George Forman grill and I have also grilled them out over charcoal. That is the reason I get them cut into at least 1/4″ pieces if I decide to grill them.

If you have a dehydrator I have used that too it makes great beef jerky. I sent some to my brother when he was stationed in Iraq with and oxygen absorber in the bag. Regardless of how you cook this the flavors are really great and you will probably cook multiple times and/or modify it because you do not like the heat, onions or ginger. Have fun with it 🙂

Http:// #TheTexasFoodNetwork #TheAustinTexasPersonalChef #TexasRecipes #TheTexasFoodies @chefshellp @shelley_pogue

Easy Queso Tex-Mex Style Recipe

Queso BlancoPersonal Chef Austin Texas

I know that living in Texas when eating at a Mexican restaurant we have Queso, and on everything. It has come to my attention that people who are not Texican-i-fied do not love it as much as we do, I think that is a shame. However for the people who do love our Queso, or as Texan Food Group, here is a quick and easy version some might say similar to Rotel but I disagree, because I think this one is much better!

1-2 T of Butter
1 Can of petite diced tomatoes
6-8 green onions/scallions finely diced using some of the white part
1 tsp salt or you can omit if you want
1/2 cup of heavy cream
8 ounces of Queso Blanco (Kraft makes this)
1 fresh Serrano or jalapeño depending on how spicy you like it, Sometimes I de-seed them and sometimes I leave them in for the heat. There is no right or wrong way on this.
1 T fresh minced cilantro
1 t of fresh garlic
1/2 t ground cumin

Directions: Use a medium size pan over med to low heat. Once the pan is warn add the butter and then add your onions, and pepper and heat them for a few minutes you do not really want any color on them. Then add the garlic and when you smell the garlic aroma you will add the tomatoes , cilantro, cumin and salt and cook for about 7-10 minutes. After it has cooked and is heated through you will add the heavy cream while stirring so you will not curdle it, and then add the cheese and turn the heat down low to start the melting process. After the cheese has melted you are ready to serve.

I have added chicken, beef, beans and poblanos to this recipe. You can add this to nachos, enchiladas, tacos or anything you wish. Enjoy!

Http:// #TheTexasFoodNetwork #TheAustinTexasPersonalChef #TexasRecipes #TheTexasFoodies @chefshellp @shelley_pogue

Easy Roasted Chicken Recipe

Personal Chef Austin Texas

Roasted Chicken Chef Shelley Pogue This is an easy oven roasted chicken recipe that after you prep it you can have it ready in about 2 hours of prep and cook time. If you want to serve this for a Sunday lunch, or family dinner this is a recipe that will be great for the whole family and easy for you to prepare without much hassle. It does not require many ingredients, it is so easy to prepare, it is juicy and so delicious, everyone will enjoy this one. I have cooked this recipe for my family and many clients who want a healthy and delicious meal, and one that could be eaten immediately, or saved for later, or even frozen. If you are cooking for just yourself this is a good recipe that has many uses, for things like chicken salad, or what is left and make a chicken tortilla soup or stew.

Original recipe makes 4 – 6 servings

1 (3 pound) whole chicken, giblets removed, washed inside the cavity and also the outside of bird, pat the skin dry

1 – 2 Tablespoons of canola oil, or olive oil

1 – 2 teaspoons of salt and black pepper, or to taste

2 teaspoons of garlic powder

1 – 2 cloves of crushed garlic

1 – 2 sprigs of fresh rosemary, cut into manageable pieces

1/2 up to 3/4 cup onion, large dice

1/2 cup of carrots, large dice

1 stalk of celery, large dice

1/4 cup of water, luke warm

1 – 2 feet of cooking grade twine for trussing


Preheat oven to 350 degrees F (175 degrees C).
Take the cooking twine and tie up the legs, and then tie them to the piece located around the tail of the chicken so the stuffing will not fall out. Take the wings and fold behind I will have a video of this process shortly, but there are probably videos on youtube on who to truss up a chicken or turkey. There are also pictures below for you to check out.
Place chicken in a roasting pan, and add the oil to a dry bird, and then season generously inside and out with salt, pepper and garlic powder. Cut all the vegetables, garlic, fresh rosemary into pieces that will easily fit into the cavity of the bird, and add them inside the chicken. If there is any left over you can add it to the neck area as well.
Bake uncovered in the preheated oven, for approximately 1 hour and then I would start to check it with a thermometer, you want to get it to a minimum internal temperature of 165 degrees. Take it out when the juices are clear, or to the desired temp, let it rest, then serve. I normally baste the chicken a few times during the cooking process. The vegetable and herb stuffing create a really awesome broth and it will give it nice flavor if you want to take the time to do this. It is a step that is worth it in the end!

You can substitute this with a Turkey and do the same process for Thanksgiving or Christmas. I would increase the recipe due to the size of your bird cooking, and multiply it to the appropriate amount. This recipe is for a 3 pound bird.

There are pictures of how to truss a bird at the url below

Share your recipes with us on Facebook: The Texas Food Network

Share with us on Pinterest find me on twitter: @chefshellp