How do they make that?

By Jennifer Hetzel

We’ve got the inside scoop! We asked some of our members to share recipes for their most popular dishes. Make these at home and share your photos with us on Facebook, Instagram and Twitter!

Turkey Aldrete, PureFit Foods

INGREDIENTS:

  • ground turkey 93% lean 7% fat
  • lemon juice
  • Purefi t Secret Seasoning
  • light chilli powder
  • parboiled rice
  • lemon
  • asparagus

DIRECTIONS:

Slow cook turkey for 5 minutes, add seasonings. Remain on low heat until turkey starts changing color, once this happens add lemon juice. Constantly stir to keep it from hardening, keep on low heat until lemon juice evaporates. Turkey should change color. Rice can be cooked in a rice cooker, boil water then boil rice for 3 mins, put lemon garnish on top.

Chicken Salad Croissant, DoubleSky Catering

INGREDIENTS:

  • 1-8 oz chicken breast (use fresh grilled chicken breast)
  • 1 hard-boiled egg
  • dill pickle (dice the pickle fresh)
  • 1 oz red bell pepper
  • real mayo (add mayo to texture you prefer)
  • 1.5 oz chopped onion
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • garlic powder to taste

DIRECTIONS:

Cook and dice chicken, then add all ingredients in bowl and stir with fork. Add more seasoning if desired. Try serving in a baked open-cut croissant along with a fresh spring mix topped with fresh cut strawberries and raspberry dressing on the side. It’s also nice to add in a deviled egg!

Dark Chocolate Truffles, Work of Art Cakes

INGREDIENTS:

7 oz heavy cream
1/2 tsp vanilla extract
16 oz dark chocolate couverture
2 oz butter
cocoa powder as needed

DIRECTIONS:

Cut Chocolate into small pieces and place into a large bowl. Heat heavy cream, butter and vanilla extract on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool and set until fi rm. Using a melon baller, scoop the ganache out into equal portions and with warm hands shape into ball form. Roll the ball in cocoa powder, set into serving cup and allow to cool. Variations: You can roll in toasted almonds, coconut, or confectioner’s sugar.

Roasted Jerk Chicken with Garden Chimichurri, So Natural Organic Restaurant & Market (Recipe courtesy of Robert Irvine from Restaurant: Impossible)

Total Time: 9 hr 35 min
Prep: 45 min
Inactive: 8 hr
Cook: 50 min
Yield: 1 serving
Level: Intermediate

INGREDIENTS:

  • 1 chicken leg (drumstick and thigh)
  • 10 sprigs fresh thyme
  • 1 shallot, diced
  • 2 Tbsp Jerk Spice Rub,
  • recipe follows
  • 6 Tbsp grapeseed oil
  • 3 oz caulifl ower fl orets
  • 5 cherry tomatoes
  • Kosher salt and freshly ground
  • black pepper
  • 1/3 tsp fresh rosemary
  • 1/3 tsp fresh tarragon
  • 3 oz quinoa
  • 2 Tbsp Garden Chimichurri, recipe follows

Jerk Spice Rub:

  • 2 Tbsp ground coriander
  • 2 Tbsp ground ginger
  • 2 Tbsp light brown sugar
  • 1 Tbsp cayenne powder
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp kosher salt
  • 2 Tbsp coarse black pepper
  • 2 tsp dry thyme
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves

Directions: Combine the coriander, ginger, brown sugar, cayenne, garlic powder, onion powder, salt, pepper, thyme, allspice, cinnamon and cloves in a small bowl. Yield: 1 cup

Garden Chimichurri:

  • 3 Tbsp fresh cilantro, chopped
  • 1 Tbsp fresh mint, chopped
  • 1 Tbsp fresh parsley, chopped
  • 1 Tbsp red wine vinegar
  • 1 tsp olive oil
  • 1 tsp minced shallot
  • 1/3 tsp minced garlic
  • A large pinch of red pepper flakes Kosher salt and freshly ground black pepper

Directions: Combine the cilantro, mint, parsley, vinegar, olive oil, shallot, garlic, red pepper fl akes and salt and pepper to taste in a small bowl and refrigerate overnight. Yield: 1 cup

DIRECTIONS:

1. Rub the chicken with the thyme, shallots and 2 tablespoons Jerk Spice Rub and refrigerate overnight in a baking dish.
2. Preheat oven to 3500 F.
3. Combine 2 Tbsp grapeseed oil and 2 Tbsp Jerk Spice Rub in a small bowl to make a wet sauce.
4. Heat 2 Tbsp grapeseed oil in a skillet over medium-high heat. Add chicken and sear to brown on all sides, 4 to 5 minutes. Remove from the heat and coat with the jerk wet sauce. Transfer to the oven and roast until the internal temperature is 1650 F.
5. Cook quinoa according to the package directions.
6. Heat 1 Tbsp grapeseed oil in a second skillet over medium-high heat. Add caulifl ower and cook, without stirring, for 2 minutes. Then add cherry tomatoes and toss in the heat. Season with salt and pepper, then rosemary and tarragon.
7. Remove from the heat and splash with 1 Tbsp water to steam. Add remaining 1 Tbsp grapeseed oil to make sauce.
8. Put steamed quinoa and Garden Chimichurri on a plate. Add chicken.
9. Transfer cauliflower mixture to the skillet with the chicken drippings. Cook over high heat until thickened. Pour the vegetables over the chicken before serving.