Chef Jim Oppat from Andiamo makes Pasta al Forno con Pollo Asado
Ingredients: Yield 4 Entrée Servings 1 lb Pasta Noodle of Choice, recommend something to capture the sauce. 3 cups Heavy Whipping Crème 3 cups Mascarpone Cheese 3 cups Shredded White Cheese Blend, Mozzarella, Cheddar, Gruyere 3 oz Grated Parmesan Cheese 2 cups Cooked Wild Mushrooms 1 lb Cooked, Pulled Rotisserie Chicken Meat 1 cup Frozen Peas 1 Tbls Salt 1 pinch White Pepper Method: 1. First, make the sauce by combining the crème, mascarpone, salt and white pepper together in small sauce pan. 2. Then combine all items together in a large mixing bowl, all items should be cold except the sauce. 3. Mix well to divide everything evenly. 4. Butter or spray your oven proof casserole style dish or pan. 5. Lay out evenly with all items well distributed. 6. Gently flatten and even the product to the edges of the container, keeping the edges clean. 7. Sprinkle with Parmesan Cheese over the top. 8. Bake in 400 F oven until it bubbles on the edges about 20 minutes, then sprinkle parmesan over the surface and brown evenly. 9. Serve immediately.
Easy back to school breakfast ideas with Chef Marci Sheinbaum
Personal chef Marci Sheinbaum joined The Nine to demonstrate two simple breakfast ideas as the kids head back to school. To make the egg white bites you will need 1 16 oz. carton egg whites, ½ cup full fat cottage cheese, ½ cup shredded Monterey jack cheese, mozzarella cheese or cheddar cheese, ¼ cup crumbled feta cheese, 1 cup spinach, broccoli or peppers- finely chopped, and ¼ teaspoon sea salt. Instructions: Preheat oven to 350°F and line a muffin tin with silicone liners or spray a silicone muffin pan well with cooking spray. Add egg whites, cottage cheese, shredded cheese, feta cheese, salt and pepper to a blender. Blend for 30 seconds, mixture will look smooth but it’s okay if there are still some small cheese chunks. In a small mixing bowl combine the veggies of your choice. Divide the veggie mixture between the 12 muffin cups then pour the egg mixture into the cups filling each cup about ¾ full. Place the silicone muffin tray on an empty rimmed baking sheet, filling it about halfway up with boiling water. Carefully transfer the pan to the oven. Place muffin pan on the middle rack in the oven and bake for 30-35 minutes, until they are fully set. Remove from the oven and let cool for about 5 minutes before removing the egg white bites. To find Chef Marci, follow her on Instagram @MarcisKitchen2020.