Sweet, Savory & Spiced: 4 Flavor-Packed Meals

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 Nik Burton – As the Executive Chef of The Monroe in Downtown Orlando, he shows us how to add more fun to familiar dishes.

Chef Hari Pulpaka – Founder & CEO, Global Cooking School in Deland, FL, Chef Hari’s mission is to inspire a more delicious, thoughtful, sustainable, nutritious, and inclusive food system.

Chef Kevin Fonzo – Chef at The Kitchen House here in Orlando, Kevin specializes in Tuscan style Italian food. He also leads hands on classes ranging from homemade pasta to build-your-own tiramisu.

Chef Pom Moonguaklang – Chef Pom brings her NYC roots, Thai heritage, and a passion for creative comfort food to the kitchen.

Jerk Chicken with Mango Chickpea Salad by Chef Nikk Burton

Ingredients

4 chicken thighs, bone-in skin on
3 cloves garlic, minced
¼ cup scallion
1 jalapeño, minced
3 limes, juiced
½ cup soy sauce
3/4 cup vegetable oil, divided
¼ cup fresh ginger, minced
½ cup brown sugar
1 Tablespoon ground allspice
1 teaspoon ground nutmeg
2 Tablespoons salt, divided
1 Tablespoon pepper
1 mango, peeled and diced

Directions

Preheat oven to 400 degrees.
In a bowl, combine garlic, scallion, pepper, juice of one lime, soy sauce, 1/4 cup of vegetable oil, ginger, brown sugar, allspice, nutmeg, salt and pepper.
Place chicken in bowl and toss together to coat each piece.
Place chicken on a baking sheet lined with aluminum foil or parchment paper.
Place into the oven, bake for 25–30 minutes, ensuring an internal temperature of 165°F.
In a separate bowl, mix together mango, chickpeas, red onion, the juice of 2 limes, 1/2 cup of oil, cucumber and cilantro. Allow to marinate 5 minutes.
Serve chicken with mango salad.

1 can chickpeas, drained
½ cup red onion, diced
½ cup cucumber, diced
¼ cup cilantro, chopped

Lebanese Loaded Sweet Potato By Chef Hari Pulapaka

Ingredients:

4 medium sweet potatoes, washed, dried, skin left on
(15 oz) can chickpeas, rinsed and drained
1 cup diced cucumber
½ teaspoon red chile flakes
1 cup diced tomato
½ cup finely chopped red onion
½ cup chopped fresh parsley
1 lemon (juice + zest)
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
¼ cup tahini
Salt, to taste

Directions:

Poke the cleaned and dried sweet potatoes with a fork uniformly all over.
Either microwave: 6–8 minutes, flipping halfway through, until fork-tender, OR roast on a baking sheet in a preheated 425°F oven for 25 minutes, if preferred.
Meanwhile, while the potatoes are cooking, in a skillet over medium heat, sauté garlic in the olive oil for 1 minute. Add chickpeas, chile flakes, cumin, and lemon zest. Warm through for 3–5 minutes, lightly mashing some for texture.
For the Lebanese Salad Topping, in a bowl, combine the tahini, lemon juice, and some salt. Whisk well. Add the cucumber, tomato, red onion, and parsley. Toss well and set aside to marinate slightly.
To assemble, split open the sweet potatoes and fluff the insides. Spoon on warm cumin chickpeas. Heap on the fresh salad.

Italian Meatballs with Tomato Sauce By Chef Kevin Fonzo

Ingredients:

Meatballs:

1 lb ground beef
1/3 cup Parmesan cheese, grated for meatballs
1/3 cup Parmesan cheese, grated for garnish
3 slices of bread (day old or leftover bread is perfect)
1/2 cup milk
1 garlic clove, peeled, chopped well
1 large egg
2 tbsp parsley, chopped
4 basil leaves, chopped for meatball mix
4 basil leaves, chopped for garnish
2 tsp kosher salt
2 tsp black pepper, ground
1/2 cup olive oil

Tomato Sauce:

2 cans whole peeled plum tomatoes
4 Tablespoons olive oil
1 garlic clove, chopped
1 tsp chili flakes (optional)
2 tsp kosher salt
2 tsp ground black pepper

Directions:

In a medium bowl add bread. Pour milk over to soften bread.
In a large mixing bowl combine beef, Parmesan, chopped garlic, parsley, basil, salt and pepper. Once bread is soft, transfer bread to meat mixture. Combine well and mix till all is incorporated.
Preheat oven to 350°F and grease a baking sheet with olive oil.
Make a small bowl of water. With clean hands, wet them in bowl. Shape meat into whatever size meatballs you want. Dip hands in water between shaping meatballs so meat won’t stick to hands.
Bake meatballs for 10–15 minutes or until done and juices run clear.
Meanwhile, in a large saucepan, heat olive oil till hot. Add garlic and cook for 30 sec. If using chili flakes, add now.
Add both cans of plum tomato, salt, and pepper. Bring to a boil and lower to a simmer.
Add basil leaves and cook on a low heat for 2–3 hours. If sauce seems to be getting too thick, you may add some water.
Serve over meatballs with grated Parmesan.

Sweet and Sour Chicken By Chef Pom Moonguaklang

Ingredients:

3 cups of rice
4 skinless, boneless chicken thighs
4 tablespoons oil
5 garlic cloves (smashed)
½ bag of mini carrots (cut in half longways) or 2 carrots peeled and cut in small circles
½ bell pepper (Cut into wide strips then cut the strips in half)
4 stalks of celery, cut on bias
½ onion (sliced into wide strips)
½ can cubed pineapple (drained)
4 tablespoons corn starch (mixed with ½ cup water)
½ cup sugar
½ cup ketchup
2 ounces white vinegar
½ cup water
2 teaspoons salt

Directions:

In a pot with a lid, add 4 cups of water and the cleaned rice. Bring to a boil. Turn the heat to low and cover.
Pre-slice and cut all meat and veggies. Keep the veggies in separate piles.
Add oil to a large frying pan and heat to medium. Then add chicken, garlic, carrots and salt. Cook for 7 minutes.
When chicken is fully cooked, add sugar, ketchup, vinegar and water. Mix together well. Add bell peppers, celery and pineapple. Cook for another 5 minutes.
Add cornstarch slurry. Bring to a quick boil, turn off heat. Plate and enjoy!

If you missed our previous recipes, you can check out part 1 and part 2 with the chefs!

Check out our “Questions for the Chef” clips on the link below!