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Recipes from an Olympic Chef
Print Copy
Print Copy

Chef David Keith of DRJ Catering (drjcatering.com) shares these recipes with our Contours listeners.
David Keith’s blog can be viewed at drjcatering-olympics.blogspot.com.


Banana Bread (makes one loaf)

1 pound ripe bananas
2 cups brown sugar, firmly packed
½ tsp. salt
4 eggs
¼ cup milk
1 Tbsp. baking soda
2 cups flour
¼ cup vegetable oil
 

Combine bananas and sugar in mixer for 2-3 minutes, bananas should still be a bit chunky.

Add eggs, salt, milk and oil.

Mix for 3 minutes.

Add flour and baking soda

Mix until combined and there are no flour lumps.

Put into a greased loaf pan.

Bake at 325 for approx 40 minutes or until firm.


Slow Cooker Chicken thighs with olives and tomato sauce

12 chicken thighs
1 tsp. kosher salt
½ tsp ground pepper
1 tsp. olive oil
1 ½ tsp. minced garlic
¼ cup dry white wine
3 Tbsp. tomato paste
1 tsp. crushed red pepper
One-28 oz can diced tomatoes
½ cup Kalamata olives, pitted
2 Tbsp. freshly chopped parsley

Sprinkle chicken with ½ the black pepper and ½ the salt.

Heat oil in a sauté pan.

Brown chicken on both sides, about 2 minutes each side.

Put chicken into crock pot.

Add garlic to pan. Sauté 30 seconds stirring constantly. Add wine and scrape up browned bits; cook 30 seconds.

Add wine to cooker. Add paste, red pepper and tomato to crockpot.

Cover and cook on high for 3 hours.

Add olives and cook another hour.

Add salt, pepper and parsley.

Serve with rice.

Jewels Quelly

Graduate of The Culinary Institute of America
Certified Personal Chef
AngelFood Personal Chef Service and Catering Company
A division of Jewels Quelly Enterprises, LLC
Washington, New Jersey 07882
Email: angelfoodpcs@verizon.net
(908) 689-9530
 
Get her free e-zine by signing up at Jewels' website! www.angelfoodpcs.com

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