Recipe Booklet

Recipes

Salads Chunky Potato & Egg ...... 2 Salad...... 3 Pina Colada ...... 4 Tony’s Chopped Salad...... 5 Chunky ...... 6 Mexican with Ditalini Pasta...... 7 Cucumber ...... 8 Awesome ...... 9 Creamy Dill Cucumber & Onion Salad...... 10 Vivian’s Asian Slaw...... 11

Entrees Tony’s Family Cornbread Stuffing...... 12 Chicken Pot Pie with Wampum (Pillsbury) Crust...... 13 Chicken Cacciatore...... 14 Chef Tony’s Cubed Eggplant Parmesan...... 15 No Boil Pasta Primavera...... 16 Scallops Potatoes...... 17 Brazilian Salmon Stew...... 18 Whole Chicken and Root Veggies...... 19 Ham & Veggie Frittata...... 20

Desserts Peach Cobbler...... 21

1 Recipe Booklet

Chunky Potato & Egg Salad

Ingredients: Directions: 2 lbs. Yukon Gold or Red Bliss Peel potatoes and slice into ½“ even slices. Using your Chopper, potatoes, peeled dice potatoes slices using your medium dicing blade into 4 medium hard-boiled eggs, peeled container. Place into a saucepan and cover with cold water. and halved Bring to a boil and cook for about 15 minutes or until desired 1/2 small red onion, peeled and texture. Drain and let cool! Using your Chopper medium dicing halved blade, dice onions and . Add cooled potatoes to bowl and 3 stalks celery all other ingredients and gently fold together. Cover tightly 3 tbsp. sweet pickle and refrigerate until cold, at least 3-4 hours. ¼ cup of precooked crumbled ½ cup Chef Tony Tip: You can substitute Miracle Whip for the ¼ cup sour cream mayonnaise if you like. 2 tbsp. white vinegar 1 tbsp. yellow 1 tsp. granulated sugar (optional) ¼ cup fresh parsley, chopped fine (optional) and Pepper to taste

2 Recipe Booklet Salads

Panzanella Salad

Ingredients: Directions: 1 medium loaf Ciabatta bread, Preheat oven to 375°. Cut Ciabatta bread in half and place toasted and cut into large cubes on a cookie sheet. Bake for 10-15 minutes or until golden 3 medium tomatoes, cored and brown. Remove from oven and let stand for 1-2 hours. Place halved medium dicing blade into your Chopper cover and place on 1 English cucumber, peeled and bowl. Cut larger ingredients to fit Chopper cutting blade and seeded dice tomatoes, cucumbers, onions and both colored peppers. 1 red bell pepper, cored and seeded Switch medium dicing blade to your large dicing blade. Cut 1 yellow bell pepper, cored and bread into pieces to fit the dicing blade and chop into large seeded cubes. In a separate bowl, add your vinaigrette ingredients and 1/2 red onion, peeled and halved whisk until well incorporated. Toss ingredients together, drizzle 2 tbsp. capers, drained (optional) vinegrette evenly over salad, add torn basil, toss and serve! 10 large basil leaves, torn for garnish Chef Tony Tip: Feel free to substitute whatever bread you like such as Sour Dough or French baguette. For the vinaigrette: ½ cup good Extra Virgin Olive Oil (EVOO) 4 tbsp. red wine vinegar ½ tbsp. mustard 1 tbsp. garlic, fine chopped 3 tbsp. dried Italian seasoning Salt and Pepper to taste

3 Recipe Booklet Salads

Piña Colada Fruit Salad Ingredients: Directions: ¼ cup pineapple juice Wash all unpeeled fruits before processing. Add pineapple ¼ cup orange juice, no pulp and orange juice to Chopper bowl. Add piña colada mix and ½ cup frozen piña colada mix whisk together. Add Chopper cover with soft food slicing blade. 2 medium bananas Cut larger ingredients to fit Chopper cutting blade and slice 15 large strawberries, hulled bananas and strawberries. Mix both fruits with juice to help 2 fresh ripe mangos, peeled and prevent the bananas from oxidation. Switch to medium dicing seeded blade and dice mangos, peaches, pineapple, strawberries 2 ripe fresh peaches, halved and and watermelon. Add whole grapes and blueberries and pitted mix together. Refrigerate for one hour tossing salad lightly a ½ fresh pineapple, peeled and cored couple of times. Place into bowls and serve chilled. Sprinkle 2 large pieces of seedless with optional coconut flakes and add a sprig of mint for a watermelon great presentation 2 cup red and or green seedless grapes, whole Chef Tony Tip: For a pleasant switch, try making this recipe ½ cup blueberries with Margarita or Strawberry Daiquiri mix. ½ cup coconut flakes (optional) Mint Sprigs (optional)

4 Recipe Booklet Salads

Tony’s Chopped Salad

Ingredients: Directions: 1 large English cucumber, peeled Wash all unpeeled veggies. Place medium dicing blade into and seeded Chopper top and place on Chopper bowl. Cut larger ingredients 4 oz. firm feta to fit dicing blade and dice, cucumbers, feta cheese, celery, 2 stalks of celery tomatoes, onion, bell pepper. And black olives. Add artichoke 6 Roma tomatoes, hulled and halved quarters, lemon juice, EVOO and all spices. Mix together, taste 1 small red onion, peeled and and season with Salt and Pepper to your liking! Serve cold with halved a nice garlic toast or with a nice rustic bread of your choice. 1 small red bell pepper, cored and seeded 1 can ex-large black olives, drained 1 can artichokes, quartered and drained Juice of one lemon 3 tbsp. EVOO ½ tsp. garlic powder ½ tsp. onion powder 1 tsp. oregano Salt and Pepper to taste

5 Recipe Booklet Salads

Chunky Chicken Salad

Ingredients: Directions: 4 medium chicken breasts, cooked Place medium dicing blade into Chopper top and place on and chilled Chopper bowl. Cut larger ingredients to fit dicing blade and ½ sweet onion, peeled and halved dice chicken, onion, celery and apples. Switch to soft slicing 1 stalk celery, washed blade and slice grapes and pickles. Add mayonnaise, sugar, 1 granny smith apple, peeled and cored mix and taste. Add Salt and Pepper to your liking and sprinkle 1 cup large red seedless grapes lightly with paprika before serving. 6 small sweet pickles ½ cup mayonnaise ½ tsp. white sugar Salt and Pepper to taste Paprika (optional)

6 Recipe Booklet Salads

Mexican Pasta Salad with Ditalini Pasta

Ingredients: Directions: ½ lb. Ditalini Pasta, cooked and Place medium dicing blade into Chopper top and place on drained Chopper bowl. Cut larger ingredients to fit dicing blade. Dice 1 green bell pepper, cored and green pepper, onion, zucchini and avocado into bowl with seeded medium dicing blade. Switch to soft food slicer and slice ½ red onion, peeled and halved cherry tomatoes. Add beans, corn, cilantro and dressing and 1 small zucchini squash, peeled and mix together. Taste and adjust seasoning with Salt and Pepper halved if needed. Top with minced jalapeno pepper and or tortilla 1 firm avocado, peeled, halved and strips salad toppers for a great kick and presentation. pitted 12 large cherry tomatoes 1 can (15oz) black beans, drained and rinsed 1 cup frozen white corn, defrosted ¼ cup cilantro, minced 4 oz. Lime vinaigrette dressing, (Your brand choice) Salt and Pepper if needed 1 jalapeno pepper, cored, split, deveined and minced (optional)

7 Recipe Booklet Salads

Cucumber Watermelon Salad

Ingredients: Directions: ½ seedless watermelon Place medium dicing blade into Chopper top and place on 4 oz. feta cheese Chopper bowl. Cut watermelon to fit dicing blade. Dice ½ small red onion, peeled and watermelon, feta and onions into bowl. Switch to soft slicing halved blade and slice cucumbers. Add drained orange segments 1 English cucumber, peeled and and mint and toss. In a separate bowl whisk EVOO, balsamic seeded vinegar, honey and Salt and Pepper together. Adjust to taste 1 can mandarin orange segments, with more honey and or vinegar. Serve in small chilled bowls drained and sprinkle with chopped mint. ¼ cup EVOO 2 tbsp. balsamic vinegar 1 tbsp. honey Salt and Pepper to taste 2 tbsp. fresh mint, chopped

8 Recipe Booklet Salads

Awesome Waldorf Salad

Ingredients: Directions: 1 cup seedless red grapes Place medium dicing blade into Chopper top and place on 1 cup seedless green grapes Chopper bowl. Dice grapes, apples, and celery into bowl. 1 gala apple, peeled, cored and Add remaining ingredients and mix well and refrigerate for 1 halved hour. Serve in individual bowls with a dollop of vanilla yogurt. 1 granny smith apple, peeled, cored and halved 2 stalks celery, washed ½ cup raisins ½ cup golden raisins ½ cup chopped walnuts 1 ½ cup vanilla yogurt, reserve ½ cup

9 Recipe Booklet Salads

Creamy Dill Cucumber & Onion Salad

Ingredients: Directions: 3 small English cucumbers, peeled Using your mandolin slicer on your Chopper cutting lid, slice and seeded cucumbers and onions into bowl. **“Always use the safety 1 small red onion, peeled and handle when using the mandolin slicer for smaller foods or halved towards the end of processing to protect your fingers“. Add ½ cup sour cream remaining ingredients and mix together. Refrigerate for 1-2 2 tbsp. white vinegar hours. Always mix before serving 1 tsp. sugar ¼ tsp. garlic powder 1 tbsp. fresh dill, minced Salt and Pepper to taste

10 Recipe Booklet Salads

Vivian’s Asian Slaw

Ingredients: Directions: ½ small red cabbage, cut into **“Always use the safety handle when using the mandolin quarters with core attached slicer for smaller foods or towards the end of processing to 1 small green cabbage, cut into protect your fingers“. quarters with core attached Using your mandolin slicer on your Chopper cutting lid, shred 1 large carrot, peeled red and green cabbage and rinse well with cold water. Change ½ cup Edamame beans mandolin slicer to you Chopper grater and grate carrot. Add 3 scallions, sliced green parts for Edamame beans, mix together and set aside. In a small mixing garnish bowl add all dressing ingredients. Whisk together and pour Toasted sesame seeds for garnish over slaw. Refrigerate for 1-2 hours and top with sliced scallions and sesame seeds before serving. Dressing: ¼ cup soy sauce 2 tbsp. rice wine vinegar 2 tbsp. EVOO 1 tbsp. sesame oil ½ tsp. minced ginger ¼ tsp. minced garlic 1 tsp. sugar

11 Recipe Booklet Entrees

Tony’s Family Corn Bread Dressing

Ingredients: Directions: 4 cups corn bread, toasted Preheat oven to 400 degrees. Place medium dicing blade into Olive oil spray Chopper top and place on Chopper bowl. Cut larger ingredients 2 celery stalks to fit Chopper cutting blade. Dice corn bread into bowl. Place on 2 small carrots, peeled, split cookie sheet and cook for 15-20 minutes until golden brown. lenghtwise Remove and let cool. Reduce oven temp to 375 degrees. 1 small onion, peeled and halved Dice celery, carrots and onions into bowl. Add toasted corn ½ cup raisins bread and all spices. Toss together. Drizzle melted butter and ½ cup golden raisins 1-cup chicken broth. Gently fold together and add remaining 1 tbsp. fresh rosemary, minced broth. Season with salt and pepper to taste. Bake uncovered ½ tsp. ground thyme for 20-25 minutes. ½ tsp. ground sage ½ tsp. oregano 1 stick unsalted butter, melted 3 cups chicken broth Salt and Pepper to taste

12 Recipe Booklet Entrees

Chicken Pot Pie with Wampum (Pillsbury) Crust

Ingredients: Directions: 1 can Grands Flaky Layers Buttermilk Preheat oven to 425 degrees F. Cut larger ingredients to fit Biscuit - 16.3oz/8ct, Chopper cutting blade. Using medium dicing blade in your cut into 16 pieces Chopper, dice carrots, celery and onions. In a large skillet over 2 lbs. white and dark chicken meat, medium heat add butter, carrots, celery, onion, salt, garlic cooked and chilled powder, thyme leaves, and pepper. Cook for 3-5 minutes until 2 lg. carrots, peeled, split lengthwise onions are just turning translucent. Add flour and stir together 2 stalks celery, washed until flour is incorporated. Stir well, until no dry flour remains. 1 small onion, peeled and halved Pour cream into mix slowly as you stir ingredients and then 1 cup frozen peas add the chicken broth. Bring to a boil and then simmer unit 1 ½ cup chicken broth mix is thickened. Remove from the heat. Stir in peas and let 4 tbsp. unsalted butter cool for 10 minutes. ½ cup heavy cream Pour potpie mix into the Chopper glass bowl. Remove biscuits ¼ cup all-purpose flour from package and cut each one in half to make 16 pieces. ½ tsp. garlic powder Place biscuits on top of the potpie mix and brush with melted ½ tsp. thyme butter. Place in oven and cook for 15-20 minutes or until ½ tsp. oregano biscuits are golden brown. Salt and Pepper to taste

13 Recipe Booklet Entrees

Chicken Cacciatore

Ingredients: Directions: 1 small red bell pepper, cored and Preheat oven to 375 degrees. Cut larger ingredients to fit seeded Chopper cutting blade. Place soft food slicing blade and pusher 1 small yellow bell pepper, cored into Chopper top and place on Chopper bowl. Slice peppers, and seeded garlic and mushrooms into bowl. Add heavy cream, chicken 12 medium cremini mushrooms, broth, wine, diced stewed tomatoes and seasoning to veggies. cleaned and stemmed Mix together and set aside. Preheat large skillet with olive ½ cup heavy cream oil and cook chicken breast for 3 minutes per side. Remove ½ cup chicken broth chicken and pat dry. Add chicken to veggies in Chopper bowl 1/8 cup dry red wine, optional and cook for 25-30 minutes. Turn oven to broil and cook for 14.5 oz. can diced stewed tomatoes another 5 minutes or until chicken is a nice golden brown, 1 tbsp. Italian Seasoning Serve over cooked pasta or smashed potatoes. Garnish with 1 tsp. onion powder fresh basil and grated cheese. 4 cloves fresh garlic 3 tbsp. olive oil 6 (4-6 oz) boneless chicken breasts, skinless optional Salt and Pepper to taste ¼ cup fresh basil, chiffonade, optional for garnish ¼ cup pecorino Romano grated cheese, optional for garnish

14 Recipe Booklet Entrees

Chef Tony’s Cubed Eggplant Parmesan

Ingredients: Directions: 3 med firm eggplants, peeled and Preheat oven to 375 degrees. Cut larger ingredients to fit split Chopper cutting blade. Place large dicing blade into Chopper 1 28 oz. can diced tomatoes top and place on Chopper bowl. Dice eggplant into bowl. Add 2 tbsp. fresh parsley, chopped diced tomatoes, parsley, grated cheese, mozzarella, oregano, ¼ cup grated cheese salt and pepper. Gently mix and bake in oven for 30 minutes. ½ cup shredded mozzarella cheese 2 tbsp. oregano Salt and Pepper to taste

15 Recipe Booklet Entrees

No Boil Pasta Primavera

Ingredients: Directions: 6 medium white mushrooms, Preheat oven to 375 degrees. Cut larger ingredients to fit cleaned, stemmed Chopper cutting blade. Place soft food slicing blade and pusher 6 oz. frozen chopped spinach or into Chopper top and place on Chopper bowl. Slice mushrooms kale, thawed and squeezed dry into bowl. Remove lid and add remaining ingredients in order 6 oz. frozen peas and carrots listed. Mix all ingredients together and season with salt and 16 oz. dry penne pasta, or ziti pepper to taste. Bake for 30-40 minutes. Serve with garlic ½ cup whole milk ricotta cheese bread and enjoy. ½ cup mozzarella cheese 1 tsp. minced garlic 1 tsp. onion flakes 1 cup chicken or veggie broth 1 24 oz. favorite jarred tomato sauce Salt and Pepper to taste Fresh parsley, optional for garnish Fresh grated cheese, optional for garnish

16 Recipe Booklet Entrees

Scalloped Potatoes

Ingredients: Directions: 6 small russet potatoes, peeled and Preheat oven to 375 degrees. Place mandolin slicer onto Chopper halved top and place on Chopper bowl. Using the safety holder, slice 1 ½ cup diced smoked ham potatoes into bowl. When finished slicing, fill with cold water 1 shallot, minced to cover the potatoes to prevent oxidation. 1 ½ cup sharp cheddar cheese, shredded In a three-cup saucepan, on med - low heat melt butter and 1 cup whole milk flour whisking them together for about 1 minute. Slowly whisk 1 cup half and half in milk, half and half, salt and pepper. Add shredded cheddar 2 tbsp. unsalted butter cheese, whisk together and remove from stove. Pour potato 3 tbsp. all-purpose flour slices into colander and drain. Wipe Chopper bowl dry and Salt and Pepper to taste layer half the potatoes and ham into your Chopper glass bowl. Pour half of the cheese sauce over potatoes and ham and repeat process with remaining potatoes, ham and sauce. Cover with foil and bake for 45 minutes. Remove foil and bake for another 20 minutes or until top or casserole is golden brown.

17 Recipe Booklet Entrees

Brazilian Salmon Stew

Ingredients: Directions: 2 lbs. skinless salmon Preheat oven to 375 degrees. Using a sharp knife, cut salmon Juice of 1 lemon into 1” cubes. Cut larger ingredients to fit Chopper cutting 1 tsp. smoked paprika blade. Place in a medium bowl and add lemon juice, paprika, 1 tsp. ground cumin cumin, ginger, garlic salt and pepper. Mix together to evenly ½ tsp ground ginger coat salmon and refrigerate for 1-2 hours. Stir a couple of times 1 tsp. minced fresh garlic to ensure even marinating. Salt and Pepper to taste 1 red onion, peeled and halved Place soft food slicing blade and pusher onto Chopper top 1 green bell pepper, cored and and place on Chopper bowl. Place EVOO in bowl and wipe seeded evenly around inside of bowl. Slice red onions, bell peppers 2 med. tomatoes, cored and halved and tomatoes. Place half of the sliced veggies in the bowl, 3 tbsp. EVOO add marinated salmon and marinade over veggies, layer 1 14 oz. can coconut milk remaining veggies, add cilantro, S& P and cover with coconut ½ cup cilantro milk. Shake bowl lightly cover with foil and place in oven. Cook for 30 minutes and serve over Jasmine or your favorite rice.

18 Recipe Booklet Entrees

Whole Chicken and Root Veggies

Ingredients: Directions: 1 parsnip, peeled and split Preheat oven to 400 degrees. Cut larger ingredients to fit lengthwise Chopper cutting blade. Place large dicing blade into Chopper 1 red onion, peeled and halved top and place on Chopper bowl. Dice parsnips, celery, red 1 small fennel bulb, washed and onion, fennel and carrots into Chopper bowl, Season veggies split with Salt and Pepper. Place garlic cloves, thyme, rosemary, 2 large carrots, peeled and split oregano and ½ lemon into cavity of chicken. Brush outside lengthwise of chicken with EVOO and season with Salt and Pepper. Place ½ cup chicken broth chicken into your Chopper bowl over veggies and cook for 1 1 4-5 lb. roasting chicken, cleaned hour or until the internal temperature of the chicken is 165 and patted dry degrees. Remove from oven and let rest for 15 minutes, serve 1 lemon, halved over wild rice with roasted veggies! ½ cup chicken broth 6 whole garlic cloves, cracked and peeled Fresh thyme Fresh rosemary Fresh oregano EVOO Salt and Pepper to taste

19 Recipe Booklet Entrees

Ham & Veggie Frittata

Ingredients: Directions: 1 tbsp. salted butter Preheat oven to 375 degrees. Place medium dicing blade into Olive oil spray Chopper top and place on Chopper bowl. Spray inside of your 1 cup lean boneless ham steak Chopper bowl with olive oil spray. Dice ham, zucchini, bell ½ cup fresh zucchini, peeled and peppers and tomatoes into bowl. In a medium bowl, whisk halved eggs, milk, salt and pepper and pour into Chopper bowl ½ cup red bell peppers, cored and over the ham and veggies. Cover with foil and cook for 8-10 seeded minutes or until frittata is almost firm. Add shredded cheese 2 Roma tomatoes, cored and halved and cook for another 2 minutes or until eggs are set. Carefully 6 large, eggs, whisked remove frittata from bowl, cut into pie shaped wedges and 3 tbsp. milk serve with fresh fruit. ½ cup four blend cheese Salt and Pepper to taste

20 Recipe Booklet Desserts

Peach Cobbler

Ingredients: Directions: 10 fresh peaches, peeled, halved Preheat oven to 375 degrees. Place soft food slicing blade and pitted and pusher into Chopper top and place on Chopper bowl. ½ cup unsalted butter Slice peach halves into Chopper bowl and transfer into a large 1 ½ cup sugar, ½ cup reserved mixing bowl. Sprinkle with ½ cup sugar and let stand. Place 1 ½ cups milk butter into Chopper bowl and melt in oven. In a medium 1 ½ cups self-rising flour, sifted mixing bowl, whisk together remaining sugar and flour… now 1 tsp. vanilla extract add milk and vanilla continue to whisk until all ingredients are incorporated. Pour batter into Chopper bowl with melted butter. Pour sugared peaches and juice evenly over batter and DO NOT MIX! Bake until golden brown… about 30 minutes. Best served warm with a scoop of Vanilla Bean Ice Cream!

Chef Tony Tip: When peaches are out of season, feel free to substitute jarred or frozen fruits of your choice for a delicious treat!

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