CW11 Chefs Week: John Muller

Looks good John. A lot can be done w/ chicken cutlet's. Especially in regards to pasta dishes

John,

I made this meal for my family and everyone loved it. I definitely will make it again.

Susan

Baked Macaroni and cheese

-ingredients

-Box of Elbow Macaroni
-Cheese Whiz
-Heavy Cream
-Ground pepper
-Garlic powder
-onion powder
-Shredded Cheddar Cheese

I learned this dish from my parents and everytime I made it people loved it. This dish does really well with Chicken cutlets with perfected taste that will overwhelm you. These two dishes will salavate for more

Salad Pizza with Grilled Chicken

one pizza dough from local pizzeria/ browned in oven

3/4 cup of fresh tomato sauce

one bag of ready mix salad greens

1/2 cup of black pitted calamata olives

one large tomato sliced thin

4 mid sized chicken breasts grilled on barbeque/ then cubed

1/2 cup of grated parm cheese

Italian salad dressing/ balsamic vinegar, olive oil, dijon mustard, one packet of sweet and low, salt,pepper, lemon juice
shake together

Spread dough out on a pizza pan

Add sauce

place in oven / cook until golden brown

take out let cool for 1/2 hour

add salad over dough evenly

add sliced thin tomatos

add olives

add chicken

add grated cheese, oregano

add dressing

serve

Salad Pizza with Grilled Chicken

one pizza dough from local pizzeria/ browned in oven

3/4 cup of fresh tomato sauce

one bag of ready mix salad greens

1/2 cup of black pitted calamata olives

one large tomato sliced thin

4 mid sized chicken breasts grilled on barbeque/ then cubed

1/2 cup of grated parm cheese

Italian salad dressing/ balsamic vinegar, olive oil, dijon mustard, one packet of sweet and low, salt,pepper, lemon juice
shake together

Spread dough out on a pizza pan

Add sauce

place in oven / cook until golden brown

take out let cool for 1/2 hour

add salad over dough evenly

add sliced thin tomatos

add olives

add chicken

add grated cheese, oregano

add dressing

serve

Enchalada Pie

¼ c. olive oil
1.5 lbs. chopped meat
4 cloves garlic
1 lg. onion
1- 16 oz can diced tomatoes w/jalapeno
I packet Taco Seasoning
1 tsp cyanne pepper
1 tbs. chili powder
1 tbs. gd.cumin
1 c. crushed tortilla chips
¼ c. coarse corn meal
½ c. fine white corn meal
¼ c. bisquik
2 eggs
1 c. milk
2 tbs. melted shortning
1 lb. cheddar cheese
shredded lettuce
diced fresh tomatoe
Chopped scallions
¼ c. chopped fresh celantro

In large saucepan heat oil and brown onion and garlic. When brown add chopped meat and brown that too.
Add can of diced tomatoes and all spices, taco seasoning and crushed tortilla chips
Spread mixture into a 9” x 13” baking pan and let stand

In a bowl mix corn meals, bisquik, eggs, milk and shortening ,mix well.
Pour over meat mixture and bake for 40 min. Top with cheddar cheese and bake until top is brown. Remove from oven and let sit five minutes before serving. Cut out a portion and top with shredded lettuce chopped tomatoe, chopped scallions and celantro.

Suggestion; also top with sour cream and Ortega taco sauce (no chunks in this sauce)

Enchalada Pie

¼ c. olive oil
1.5 lbs. chopped meat
4 cloves garlic
1 lg. onion
1- 16 oz can diced tomatoes w/jalapeno
I packet Taco Seasoning
1 tsp cyanne pepper
1 tbs. chili powder
1 tbs. gd.cumin
1 c. crushed tortilla chips
¼ c. coarse corn meal
½ c. fine white corn meal
¼ c. bisquik
2 eggs
1 c. milk
2 tbs. melted shortning
1 lb. cheddar cheese
shredded lettuce
diced fresh tomatoe
Chopped scallions
¼ c. chopped fresh celantro

In large saucepan heat oil and brown onion and garlic. When brown add chopped meat and brown that too.
Add can of diced tomatoes and all spices, taco seasoning and crushed tortilla chips
Spread mixture into a 9” x 13” baking pan and let stand

In a bowl mix corn meals, bisquik, eggs, milk and shortening ,mix well.
Pour over meat mixture and bake for 40 min. Top with cheddar cheese and bake until top is brown. Remove from oven and let sit five minutes before serving. Cut out a portion and top with shredded lettuce chopped tomatoe, chopped scallions and celantro.

Suggestion; also top with sour cream and Ortega taco sauce (no chunks in this sauce)

Chicken Rollatini

Ingredients

Chicken breasts – thin sliced and pounded even thinner
Baby arugula leaves
Pesto
Thin slices of prosciutto di Parma – enough for all pieces of chicken
Fontina or Muenster cheese – thick slices enough for each piece of chicken
Fresh grated parmesan
Black pepper
Seasoned bread crumbs in a shallow bowl
White wine
Chicken broth
Toothpicks
Rectangular baking dish
OPTIONAL GARNISH: Capers (rinsed)

Preheat oven to 350.

Have all assembling ingredients ready in front of you.
Start with all the pieces of chicken spread out on a big sheet of wax paper. Cover with another sheet and pound them to about ¼” thick. Discard the top sheet of wax paper.

Acting like an assembly line, work in the following order, doing each piece of chicken at the same time:
~ spread a layer of pesto on all slices of chicken
~ add 1 layer of prosciutto
~ arrange the arugula on each piece covering the entire piece of chicken
~ sprinkle with grated parmesan & some fresh black pepper - DO NOT ADD SALT
~ lay the slices of fontina or muenster cheese in the center part of the breast.

Now, starting at the thin end of the breast, tightly roll up the chicken and fasten with a toothpick or two. Some of the filling may seep out while you are rolling, just guide it back in – rolling and squeezing everything together. This part is not very neat.

When the chicken is firmly fastened dip it in the breadcrumbs to cover on all sides and place seam-side down in the baking dish. Finish with remaining chicken.

THIS PART IS OPTIONAL (but adds a good depth of flavor to the sauce) - Next add some white wine to the bottom of the dish – enough to at least cover the bottom and come up the sides a tiny bit. Cook that in the oven until the alcohol evaporates. Maybe 10-15 minutes or so, depending on how much wine you add.

Then add the chicken broth to the bottom of the pan so that it comes up about ½ “ or so. Baste all the rollatini and then put back in the oven, basting every now and then for about ½ hour – 45 minutes. During this time the cheese will likely ooze out of the rolled chicken. Scoop that up also while basting. It adds a nice crust and a lot of extra flavor to the chicken. At the end you may need to thicken the broth/sauce a little bit. You can do this with some more breadcrumbs or with wondra flour.

To serve: Place a rollatini or two on the plate and spoon the sauce (and capers, if using) over the top.

Buon Appetito!
-------------------------------------------------
Submitted by:
Lauren Goglia, age 42

WHY I THINK YOU SHOULD CHOOSE MY RECIPE: I think you should choose my recipe because it is so easy to make and yet it tastes like something you would get in a fine restaurant. It is (relatively) low in fat - the chicken cooks in chicken broth and wine and it is the perfect main dish for entertaining since the rollatini can be prepared well in advance and cooked right before guests arrive. It is also very versatile. The breadcrumbs at the end can be eliminated for the carb conscious and the proscuitto can be left out entirely for people who don't eat red meat. There is no loss of flavor at all.
I hope you enjoy my recipe as much as my family does! Thank you for your consideration.

Seriously Candied Yams

About 3 pounds Large Yams or Sweet Potatoes- cooked until knife tender, cooled and peeled
1 Granny Smith Apple- quartered, cored and sliced thin
2 Bartlett Pears- quartered, cored and sliced thin
1 Navel Orange- quarterd, seeds removed OR
1/2 cup orange juice
1 Lemon- quartered, seeds removed OR
1/4 cup lemon juice
About 2 cups of seedless raisins AND/OR your favorite dried fruit
About 1 cup of your favorite pancake/waffle syrup, Real Maple syrup OR 1/2 cup Light corn syrup PLUS 1/2 cup Dark corn syrup
About 3 Tablespoons of Cinnamon, Nutmeg and Allspice (OPTIONAL: Ground Ginger, Mace AND/OR Ground Cloves)
About 1/2 stick of Salted Butter, cubed
1 bag of Mini Marshmellows

Preheat oven to 375 degrees. In a deep, opaque casserole dish or 13x9x2 in. Pyrex dish sprayed with PAM or buttered, slice the yams or sweet potatoes in 1/2 inch slices and cover the bottom of dish as much as possible. Next layer the Apple and Pear slices. Sprinkle 1/2 cup raisins/dried fruit. Squeeze the orange and lemon or spoon the juices over the fruit. Drizzle syrup and sprinkle spices. Dot with butter and sprinkle some marshmellows and continue to layer this way until dish is full. Hold the final layer of marshmellow. Cover with foil and bake for 35-45 minutes or until bubbly. Carefully remove foil and put final layer of marshmellow on top. Bake another 10- 20 minutes until marshmellows are golden brown on top.

My mother has been making this dish every Thanksgiving dinner. When I was old enough to help, she let me make it and now it's my job. Everyone I ever gave the recipe to swears up and down its the best they ever had. They complain that it disappears so fast. So I suggest you make 2 or 3 dishes depending on the crowd. I graduated with a Certificate in Pastry Arts from the Art Institute Of New York City in March 2008.

Name: John Sowienski

Recipe: DOUBLE CHOCOLATE TIRAMISU

Ingredients

* ESPRESSO OR STRONG COFFEE, 2 1/2 cups cooled
* GODIVE COFFEE LIQUEUR, 1-1/2 cups
* LADYFINGERS, 2 packages (48 cookies)
* CHOCOLATE WAFERS 1 BOX
* EGGS, 9 separated
* SUGAR. 1-3/4 cups
* VANILLA, 1-1/2 tsp
* MASCARPONE CHEESE, 1-1/2 lbs
* SEMISWEET CHOCOLATE MORSELS, 1 cup (8 ounces) finely chopped
* SWEET COCOA POWDER, 1/2 cup

Directions

1. Mix the coffee and liqueur in a large bowl.
2. Dip in the ladyfingers as you assemble. Don't leave them in for too long; you want them to be moist on the outside but crunchy on the inside.
3. Beat the egg yolks with half of the sugar until the mixture is thick enough to form a long ribbon when you lift the beaters.*
4. Add the vanilla and mascarpone, and beat for 2 to 3 minutes. Set aside.
5. Beat the egg whites, adding the remaining sugar a little at a time, until they form stiff peaks and have a glossy sheen, about 4 minutes.
6. Gently fold the egg whites into the mascarpone mixture until it is all the same color.
7. Gently fold in the chocolate.
8. In a 9xl7-inch glass baking dish, assemble the dessert: Layer the bottom of the pan with the moist ladyfingers and chocolate wafers, and top with a layer of the mascarpone mixture.
9. Repeat with another layer of ladyfingers and chocolate wafers and a layer of the mascarpone mixture
10. With a flour sifter, sprinkle a thin layer of sweet cocoa powder over the top.
11. Refrigerate the Tiramisu,for at least 5 hours, or preferably overnight.

Why choose my recipe? Are you kidding me! IT'S A CHOCOLATE BOOST! and you are a morning show. Everyone one loves chocolate.

1) It's a fast and quick recipe that nobody know how to make. Everyone thinks you have to bake it, and the people who know make it, make it soggy. I can show the secret how to make it non-soggy.

2) Lots of steps we can get the anchors to help out with.

3) I have my own equipment and don't need a hot stove top.

4)The reaction itself will be great on TV.

5)I wake up to you guys for the last two years.

Thank you, and have a great day.

John Sowienski

Name: John Sowienski

Recipe: DOUBLE CHOCOLATE TIRAMISU

Ingredients

* ESPRESSO OR STRONG COFFEE, 2 1/2 cups cooled
* GODIVE COFFEE LIQUEUR, 1-1/2 cups
* LADYFINGERS, 2 packages (48 cookies)
* CHOCOLATE WAFERS 1 BOX
* EGGS, 9 separated
* SUGAR. 1-3/4 cups
* VANILLA, 1-1/2 tsp
* MASCARPONE CHEESE, 1-1/2 lbs
* SEMISWEET CHOCOLATE MORSELS, 1 cup (8 ounces) finely chopped
* SWEET COCOA POWDER, 1/2 cup

Directions

1. Mix the coffee and liqueur in a large bowl.
2. Dip in the ladyfingers as you assemble. Don't leave them in for too long; you want them to be moist on the outside but crunchy on the inside.
3. Beat the egg yolks with half of the sugar until the mixture is thick enough to form a long ribbon when you lift the beaters.*
4. Add the vanilla and mascarpone, and beat for 2 to 3 minutes. Set aside.
5. Beat the egg whites, adding the remaining sugar a little at a time, until they form stiff peaks and have a glossy sheen, about 4 minutes.
6. Gently fold the egg whites into the mascarpone mixture until it is all the same color.
7. Gently fold in the chocolate.
8. In a 9xl7-inch glass baking dish, assemble the dessert: Layer the bottom of the pan with the moist ladyfingers and chocolate wafers, and top with a layer of the mascarpone mixture.
9. Repeat with another layer of ladyfingers and chocolate wafers and a layer of the mascarpone mixture
10. With a flour sifter, sprinkle a thin layer of sweet cocoa powder over the top.
11. Refrigerate the Tiramisu,for at least 5 hours, or preferably overnight.

Why choose my recipe? Are you kidding me! IT'S A CHOCOLATE BOOST! and you are a morning show. Everyone one loves chocolate.

1) It's a fast and quick recipe that nobody know how to make. Everyone thinks you have to bake it, and the people who know make it, make it soggy. I can show the secret how to make it non-soggy.

2) Lots of steps we can get the anchors to help out with.

3) I have my own equipment and don't need a hot stove top.

4)The reaction itself will be great on TV.

5)I wake up to you guys for the last two years.

Thank you, and have a great day.

John Sowienski

Here is my simple yet delicious recipe called Chicken Delish:

1 Cut up chicken
1 Can of Yams
1 Can of Apple Pie Filling
1 Box of Raisins
1 Can of Pineapple (optional)
Garlic Powder

Open can of Yams with liquid and put it a baking pan. Open can of Apple Pie Filling and mix with Yams. Put box of raisin in mix.
Sprinkle garlic on chicken and arrange on top of yam, apple pie filling and raisin mix.
Put in 350 degree oven for approx. 90 minutes, basting occassionally.

This is a simple and delish recipe!!!

chicken brocolli cheese
4 cans cambells brocolli and cheese
chopped garlic like half cup
sazon red
adobo garlic powder

1-you boil brocolli for about an hour till soft
2-chop chicken in cubes
3-season chicken with adobo,choped garlic and sazon red fry in the frying pan till fully cooked
4-in another pan add cambells chicken and brocolli a pinch of garlic and adobo just a pinch and let boil till semi hot add chicken cutlet together with the brocolli and mix together till sause is hot then serve with mashes potatoes or white rice

chicken brocolli cheese
4 cans cambells brocolli and cheese
chopped garlic like half cup
sazon red
adobo garlic powder

1-you boil brocolli for about an hour till soft
2-chop chicken in cubes
3-season chicken with adobo,choped garlic and sazon red fry in the frying pan till fully cooked
4-in another pan add cambells chicken and brocolli a pinch of garlic and adobo just a pinch and let boil till semi hot add chicken cutlet together with the brocolli and mix together till sause is hot then serve with mashes potatoes or white rice

Tracey's Tasty Turkey Meatloaf
1 lb. Groung Turkey
1 cup bread crumbs
1 egg
1 green or red bell pepper, diced.
1 onion chopped
1 garlic clove
1 can Hunts tomatoe sauce
salt, black pepper, parsley flakes,

*mix ground turkey, bread grumbs, egg, chopped veggies, 1/2 can tamatoe sauce. Mix together with hands. Make into loaf, put in baking pan. Add 1/2 cup of water to pan. Bake for 45 min. on 375 degrees. Take out add remaining tomatoe sauce, bake for another 10 min. Wa-la done. Great with mashed potatoes & green peas.

Tracey's Tasty Turkey Meatloaf
1 lb. Groung Turkey
1 cup bread crumbs
1 egg
1 green or red bell pepper, diced.
1 onion chopped
1 garlic clove
1 can Hunts tomatoe sauce
salt, black pepper, parsley flakes,

*mix ground turkey, bread grumbs, egg, chopped veggies, 1/2 can tamatoe sauce. Mix together with hands. Make into loaf, put in baking pan. Add 1/2 cup of water to pan. Bake for 45 min. on 375 degrees. Take out add remaining tomatoe sauce, bake for another 10 min. Wa-la done. Great with mashed potatoes & green peas.
Recipe by: Tracey Smith Woodside, NY 646-225-5462

Tracey's Tasty Turkey Meatloaf
1 lb. Groung Turkey
1 cup bread crumbs
1 egg
1 green or red bell pepper, diced.
1 onion chopped
1 garlic clove
1 can Hunts tomatoe sauce
salt, black pepper, parsley flakes,

*mix ground turkey, bread grumbs, egg, chopped veggies, 1/2 can tamatoe sauce. Mix together with hands. Make into loaf, put in baking pan. Add 1/2 cup of water to pan. Bake for 45 min. on 375 degrees. Take out add remaining tomatoe sauce, bake for another 10 min. Wa-la done. Great with mashed potatoes & green peas.
Recipe by: Tracey Smith Woodside, NY

Ntina Tomaras Zatse
Age: 37

Classic Greek Roasted Chicken
With Lemon and Oregano

1 roasting chicken (around 4 pounds)
1/4 cup, plus 1 to 2 tablespoons olive oil
Salt and fresh ground black pepper to taste
2 lemons, juiced and lemon halves reserved
1 cup chicken stock, plus more if necessary
1 tablespoon, plus 1/2 teaspoon dried Greek oregano
1 1/4 teaspoons dried thyme
4 garlic cloves finely chopped (divided)
2 pounds russet potatoes, peeled and quartered lengthwise

Preheat oven to 450.

Rub chicken with one to two tablespoons of olive oil. Season chicken with salt and pepper, also season the inside cavity with salt, pepper, 1/2 teaspoon of oregano, 1/4 teaspoon of thyme, one chopped garlic clove and add two of the reserved lemon halves, then tie legs together.

For the basting liquid: In a small bowl combine chicken stock, olive oil, lemon juice and the remaining oregano, thyme and garlic.

Add potatoes to roasting pan, season with salt and pepper. Pour half of the basting liquid over the potatoes and toss to coat well. Push potatoes to the sides of the roasting pan and place chicken in the middle and pour remaining basting liquid over the chicken. Place pan in the hot oven and immediately reduce oven to 350. Bake for 1 hour 15 minutes to 1 hour 30 minutes, basting chicken every 10 minutes. Add more chicken stock to potatoes if they start looking dry. At the end of cooking time, check the chicken and potatoes for doneness.

Chicken should golden and tender. The potatoes should easily give when pierced with a knife or fork. If potatoes need more time in the oven, remove chicken and set aside to rest. Increase oven to 450. Add more Chicken stock if necessary and bake for another 15 to 20 minutes.

Serve with feta, crusty beard and a good Greek white wine.

KALI OREXI
(GOOD APPETITE)

Doing something that you love to do. I can’t think of a better way to share that than with the CW 11 Morning News. I would love to be your “CW11 Chef For A Day”. Classic Food, Classic Town, Classic Station.

WPIX/CW11 have been with me since childhood. From the days after school when I would watch the games you would have on and I would be shouting “PIX” at the same time as with that lucky kid. Or, every Christmas with the Yule Log, that made us feel special. When you announced you were to start a Morning News Program, I was glad… Now I have a matching set of morning and evening news programs.

Perhaps I can share a little bit about myself. Born in Manhattan and raised in Astoria, Queens, I am the classic New Yorker of immigrant parents. As with most of the neighborhood kids I too was a “latch-key-kid”. It was my responsibility to have dinner on the table. This was the classic meal I would serve my family back then. Now, that I am all grown up and have a family of my own I can serve the same classic meal.

I am thrilled that I can share this recipe with you. I truly hope you enjoy it, and you add it to your recipe collection. I want to thank you for this opportunity.

Sincerely,

Ntina Tomaras Zatse

I just saw your segment for Classic Greek Roasted Chicken
With Lemon and Oregano

I was very impressed and will try this recipe tonight for my family. The Chef, Ntina Tomaras Zatse, was GREAT. She was a warm and Beautiful young woman, I would like to see her again.

thanks john ur so hot!!!

thanks john ur so hot!!!

thanks john ur so hot!!!