Chef Alli's Healthy Recipes

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    NEWSLETTERS

    Chef Alli Sosna

    Chef Alli Sosna took to the Cooking Stage at the 2013 NBC4 Health and Fitness Expo to demonstrate easy, tasty - and healthy - meals. Here are her recipes:

    Chef Alli Sosna’s Cooking Demonstration Recipes

    Slow-cooker Cinnamon Chicken
    Whole Chicken (about 5 pounds)
    7 Cinnamon Sticks
    5 Garlic Cloves
    1 Cup Diced Celery
    1 Cup Diced Carrots
    1 Can of Tomato Paste (6 oz.)
    5 Cups of Water
    2 Tbsp. Salt

    Cooking Procedure:
    Rinse the chicken with cold water. Place a cinnamon stick under the skin of each breast. Cut the garlic cloves in half and place them and the remaining cinnamon sticks inside the chicken. Put the diced celery, carrots and onion in the slow cooker. Place stuffed chicken on top of the vegetables. Mix the tomato paste with the water and salt, then pour over chicken. Cook on high for 4 hours. Remove the chicken from the pot. Make sure all the cinnamon sticks are removed. Puree the stock and vegetables to create a sauce for the chicken.

    Springtime Brown Rice Pilaf
    1 ½ Cups Brown Rice
    3 ½ Cups Water or Stock
    ½ Cup of Crumbled Feta Cheese
    4 Sprigs Fresh Mint
    1/3 Cup Extra Virgin Olive Oil
    3 Tbsp. Honey
    1Tbsp. Lemon Juice
    1 Tbsp. + 1 tsp. Salt

    Cooking Procedures:
    In a pot put the rice, water or stock and 1tsp. of salt. Bring the liquid to a boil. Cover pot and reduce heat to a simmer. Cook until all the liquid is absorbed by the rice (about 20 to 25 minutes). Cool the rice completely. Remove the mint leaves from the sprigs and chop. Combine the olive oil, lemon juice, honey, salt and mint. When the rice is cooled combine with the sauce and the feta cheese.

    Pan-Seared Brussels Sprouts
    1 lb. Brussels Sprouts
    4 Tbsp. Extra Virgin Olive Oil
    1 Tbsp. Salt
    1 Tbsp. Dijon Mustard
    1 Tbsp. Orange Juice

    Cooking Procedure:
    Cut the brussels sprouts in half through the base. Heat a sauté pan. Pour in the olive oil. Put the brussels sprouts in the pan and cook until the sprouts are lightly caramelized (slightly browned).While the sprouts are cooking, mix the mustard, juice and salt. When the sprouts have finished cooking (5 to 8 minutes) toss with the wet mix and serve.