Power Plates: Meat + Greens

We’re back with more recipes from the Get Cooking program! This initiative brings Professional Chefs right into local families’ kitchens via Zoom; showing them how to make healthy meals with ingredients that cost just $20 for a family of four. Families receive their meal kits for free once a month, and learn grocery shopping tips, cooking skills, and gain confidence they’ll utilize time after time.

Chef Stacie Archer – She’s a professional mom with the toughest critics. 5 out of 5 kids approve of her Mongolian Beef and Broccoli!

Chef Andres Mendoza – Chef de Cuisine at Cítricos at Walt Disney World, Chef Andres earned Michelin Guide recognition in 2022, 2023, and 2024 for his dedication to crafting extraordinary dining experiences.

Chef Camilo Velasco – Executive Chef for Disney’s Animal Kingdom, Chef Camilo, brings his Colombian roots and colorful plates to the Florida scene.

Chef Ryne Wood – He’s making waves at one of Orlando’s newest restaurant scenes: Lake Nona Wave Hotel.

Mongolian Beef and Broccoli by Chef Stacie Archer

Ingredients:

16 ounces broccoli florets
1⁄2 cup soy sauce
1⁄2 cup cold water plus additional as needed
1⁄4 cup cornstarch
1⁄2 teaspoon minced fresh ginger or about
1⁄4 teaspoon dried ginger
1 tablespoon minced garlic or about
1⁄2 teaspoon garlic powder
1⁄4 cup brown sugar
1 lb. flank steak trimmed of fat and sliced thin against the grain
1 cup of rice
1/12 cup of water

Directions

Heat 2 tablespoons of canola oil in a large skillet over high heat. Add the broccoli and stir for about 5 minutes. (Add water as necessary to make sure broccoli is tender.). Remove to a plate and set aside.

While broccoli is cooking, whisk together soy sauce, water, cornstarch, ginger, garlic, and brown sugar in a large bowl until completely combined. Set aside.

Add meat to the skillet in a single layer (still over high heat) and cook for about 1 minute – do not stir or move the meat while it is browning. Flip the meat, cook on the other side for about 30 more seconds, and then remove to the plate with the broccoli.

Pour the sauce into the skillet and bring to a boil, then allow to simmer while whisking until the sauce thickens (about 1-2 minutes). If the sauce gets too thick, just add additional water until it reaches desired consistency. Add broccoli and beef back to the skillet and stir to coat with the sauce. Serve over rice.

Chicken Enchiladas with Green Pipian by Chef Andres Mendoza

Ingredients:

For the Enchiladas:
1 lb rotisserie chicken, shredded 16–18 corn tortillas
1 cup red onion, julienned
1⁄2 cup chopped cilantro
1 cup sour cream
1⁄4 cup queso fresco

For the Green Pipián Sauce: 5 oz pumpkin seeds
10 tomatillos, halved
2 garlic cloves

2 poblano peppers, deseeded
1 medium Spanish onion, diced
1⁄4 cup Canola Oil
2 cups chicken broth
1⁄2 tsp ground cumin
3 romaine leaves (or any lettuce leaves available)
1⁄2 bunch parsley
1⁄2 bunch cilantro
Salt and black pepper to taste

Directions:

Prepare the Pipián Sauce:
Preheat the oven to 350°F.
Spread the pumpkin seeds on baking sheet. Roast until lightly golden brown, then cool.

Roast the Vegetables:
In a mixing bowl, toss the tomatillos, poblano peppers, onion, and garlic with a little oil and salt. Spread them on a roasting pan and roast at 350°F until well charred.

Blend the Sauce:
In a blender, combine all the roasted ingredients with the remaining sauce ingredients. (Broth, cumin, romaine, parsley, cilantro and salt & pepper.)
Blend until very smooth. Heat oil in a saucepan over low heat. Add the blended mixture and cook for about 10 minutes, stirring constantly. Season with salt and black pepper to taste.

Assemble the Enchiladas:
Prepare the Chicken & Tortillas:
Lightly heat the tortillas in a large pan to make them pliable. Fill & Roll: Place a portion of chicken onto each tortilla and roll it up tightly. Arrange the rolled tortillas in a casserole dish. Pour the green pipián sauce evenly over the enchiladas.
Cover with aluminum foil and bake at 350°F for 15– 20 minutes, until heated through. Garnish with sour cream, red onions, chopped cilantro, and crumbled queso fresco.

Peri-Peri Shrimp by Chef Camilo Velasco

Ingredients:

2 small green tomatoes, diced
2 granny smith apples, peeled diced
1/2 cup granulated sugar
1⁄4 cup white vinegar
3 tablespoons of kosher salt, divided
1 pinch crushed red pepper flakes
2 teaspoons garlic powder, divided
1 teaspoon ground ginger
2 cups heavy cream (whole milk)
3 cups vegetable stock
2 cups yellow cornmeal
6 ounces cheddar cheese
2 each grilled and shucked corn cobs
2 tablespoons smoked paprika
2 teaspoons dried oregano
2 teaspoons onion powder
1 teaspoon ground ginger
1 1⁄2 pounds shrimp, cleaned anddeveined
1⁄4 cup oil

Directions:

For green tomato-apple chutney:
Combine first 4 ingredients with a pinch of salt, red pepper, a tsp of garlic powder and ginger in a small saucepan and place on a stove on low heat.
Slowly simmer until tomatoes and apples have softened and liquid has almost evaporated completely.

For South African mealie pap:
Place heavy cream and vegetable stock in a medium sized pot over medium heat and bring to a simmer. Add cornmeal while whisking to prevent lumps from forming. Turn heat to medium-low and cook while stirring until cornmeal is completely soft, about 10 minutes.
Add cheese and corn and stir to dissolve.
Season with kosher salt.

For peri-peri spiced shrimp:
Combine paprika, oregano, onion powder, ginger and salt in a large mixing bowl and stir to combine. Add the shrimp and oil and toss until shrimp is completely coated.
Preheat a large sauté pan over medium-high heat and place shrimp in the pan. Cook shrimp until fully cooked about 3 minutes.

To assemble:
Evenly distribute South African mealie pap in four desired serving bowls. Place an equal amount of shrimp in each bowl, standing the shrimp over the mealie pap with the tails standing up. Place a little bit of the green tomato-apple chutney in between the shrimp on each plate.

Chicken and Mushroom Pot Pie by Chef Ryne Wood

Ingredients:

2 cups cooked chicken, diced
1 1⁄2 cups mushrooms, sliced
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
3 tbsp butter
3 tbsp all-purpose flour
1 1⁄2 cups chicken broth
1⁄2 cup whole milk or heavycream
1⁄2 tsp dried thyme
1⁄2 tsp dried rosemary
1⁄2 tsp salt (adjust to taste)
1⁄4 tsp black pepper
1⁄2 cup frozen peas
1 sheet puff pastry (store-boughtor homemade)
1 egg (for egg wash)
1 tbsp water

Directions:

Preheat the oven to 400°F
In a large skillet, melt butter over medium heat. Add onions, carrots, and celery and sauté until softened (about 5 minutes).
Add the mushrooms and garlic and cook for another 3-4 minutes until mushrooms release their moisture. Stir in the flour and cook for 1 minute, stirring constantly.
Slowly pour in the chicken broth while stirring to prevent lumps. Then add the milk and mix until the sauce thickens (about 3-5 minutes).
Stir in the chicken, thyme, rosemary, salt, black pepper, and frozen peas. Let the mixture simmer for 2 minutes, then remove from heat.

Transfer the filling to a 9-inch pie dish. Roll out the puff pastry slightly to fit over the dish. Place it on top of the filling, pressing the edges to seal. Cut a few small slits in the pastry to allow steam to escape.
In a small bowl, whisk together egg and water to make an egg wash. Brush over the top of the pastry for a golden-brown crust.

Place the dish on a baking sheet (to catch any drips) and bake for 25-30 minutes, or until the crust is golden brown and crispy.

Let the pot pie rest for 5 minutes before serving.