Cooking with the Pacers

Darnell Hillman | Stacy Paetz |Mark Boyle | Clark Kellogg/Lance Stephenson | Quinn Buckner | Walter McCarty

Blackened Mahi Sandwich

HRC Chicken Lettuce Wraps

Anti Cobb Salad

1 Whole Roasted Chicken (bones & skin removed rough chop)
1 can Cannellini beans (drained)
2 cups frozen corn
1 12oz jar salsa verde
2qts low sodium chicken stock
1 tab cumin
1 tsp chili powder
1 tsp black pepper
2 tsp kosher salt
¼ cup fresh cilantro (chopped)
low fat sour cream
low fat shredded cheddar cheese
baked tortilla chips

Combine all ingredients into a sauce pot and simmer over medium heat for 15 minutes.
Portion into large soup bowl and top with sour cream, cheddar cheese, tortilla chips and fresh chopped cilantro


Serves 4 people

Ingredients for Filling
2 tab extra virgin olive oil
1 tab fresh garlic (minced)
2 tab shallots (minced)
2 cups mushrooms (thin slice)
8oz fresh spinach
1 cup crumbled low fat feta cheese
2 tsp kosher salt
1 tsp black pepper

Method For Filling
In a med size sauté pan over high heat add the olive oil and heat for 30 seconds. Add the garlic and shallots and cook for 1 minutes stirring often so that you do not burn the garlic.
Add the mushrooms and cook for 2 minutes and then add then spinach. Cook until spinach just starts to wilt. Remove from heat and add salt pepper and feta cheese. Mix until combined. Remove from pan and place in bowl to cool.

Ingredients for Tomato Basil Sauce
2 cups fresh tomato (small dice)
½ cup fresh basil (julienne)
½ lemon (juiced)
2 tab extra virgin olive oil
1 cup low sodium chicken stock
1 tab shallots (minced)
2 tsp fresh garlic (minced)
1 tsp kosher salt
½ tsp black pepper
2 tsp corn starch
2 tsp water

Method For Tomato Basil Sauce
In the same pan you made the filling in add the olive oil and place over high heat. Add the shallots and garlic and cook for 1 minute stirring often so you do not burn the garlic. Add the tomatoes and cook for 2 minutes. Deglaze pan with chicken stock and add the lemon juice, salt, pepper and basil. Combine water and corn starch and mix until combined. Slowly add starch mixture until sauce is slightly thickened. Remove from heat and keep warm until you are ready to plate.

Ingredients Chicken
4 6oz chicken breast (skin and fat removed)
2tsp kosher salt
1 tsp black pepper
plastic wrap
meat mallet

Method For Chicken
Pull out 12 inch piece of plastic wrap and lay on flat surface. Place chicken breast in the center portion of plastic wrap, and cover with another 12 inch piece of wrap. Pound chicken until it is about an 1/8 of an inch thick. Remove top piece of plastic wrap. Add around 2 oz of the spinach mixture to center of chicken and pull chicken breast down to the bottom portion of the wrap leaving yourself about 2 inches. Fold in sides of chicken and using the wrap roll the chicken up. Twist in sides of wrap until chicken is wrapped tight. Place chicken on baking pan. Repeat process until all 4 pieces are complete. Place in oven at 350 degrees for 10 minutes. Remove from oven and unwrap chicken. It will have cooked enough to hold its shape. Turn oven up to 400 degrees and place chicken back in oven for another 10 to 12 minutes. Remove from oven and place on cutting board and slice into ¼ slices. Arrange your chicken pieces around your favorite vegetables, whole wheat pasta or brown rice. Pour over sauce and serve.
NOTE: The plastic wrap will not melt at 350 degrees in 10 minutes and it will do a great job holding the chicken together.

Citrus Tilapia with Braised Endive

4-6 to 8oz tilapia filets
4 tsp citrus rub
4 heads Belgian Endive
2 tab extra virgin olive oil
2 tsp salt
1 tsp black pepper
1 orange (juiced)
1 lime (juiced)
1 lemon (juiced)
aluminum foil
1 box whole wheat cous cous

With the aluminum foil make a box with ½ inch sides. Lay tilapia filets in the foil box. Cut endive in ½ and remove core. Lay endive in with the tilapia. Pour the citrus juices over the fish and endive and then sprinkle on the citrus spice, salt, pepper and EVOO. It is important to add the juice first you don’t want to pour juice over the fish last you will remove your spices. Set your oven to broil and 450 degrees. Place foil box on the bottom rack and cook for 10 to 12 minutes or until fish is done. To cook the cous cous follow the directions on the box.
Portion cous cous on to plate and top with tilapia filet, two pieces of endive and pour small amount of cooking juice on top. Serve with your favorites steamed vegetable.

Citrus Tilapia with Braised Endive

4 ½ cups rolled oats
3/4 cup flour (all purpose)
1 tsp baking soda
1 tsp vanilla extract
1 cup softened butter
1 cup honey
1/2 cup packed brown sugar
3/4 cup mini chocolate chips
1 cup dried cherries
1 cup toasted rough chop macadamia nuts

Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x13 inch pan. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

Whole Wheat Chicken Chimichangas with Ranchero Sauce, Black Beans and Red Rice Serves 6 people

Ingredients for Ranchero Sauce
1 red pepper (julienne)
1 poblano Pepper (julienne)
1 Cubanelle Pepper (julienne)
1 small red onion (julienne)
1 tomato (julienne)
1 tab fresh garlic (minced)
1 tab cumin
1 tsp chili powder
2 tsp kosher salt
1 tsp black pepper
2 cups chicken stock
2 cups tomato juice
¼ cup fresh cilantro
3 tab extra virgin olive oil
2 tab corn starch
2 tab water

Method For Ranchero Sauce
In a medium sauce pot over medium high heat and olive oil. Add onion and sauté for 1 minute. Add peppers and sauté for 3 minutes. Add the tomato, garlic, chili powder, cumin, salt and pepper and cook for 2 minutes. Add the chicken stock and tomato juice and simmer over medium low heat for 10 minutes. Combine corn starch and water until starch is dissolved. Add mixture slowly to sauce until it is thickened.
NOTE: You may not need all the starch mixture add a little at a time until desired thickness is achieved. Remove from heat. and add cilantro and keep warm until ready to plate.

Ingredients for Black Beans
2 cans Black Beans (drain ½ of the liquid)
1 tsp chili powder
2 tsp cumin
1 tsp kosher salt
½ tsp black pepper

Method For Black Beans
Add black beans to sauce pan and bring to a simmer. Add remaining ingredients and simmer for 5 minutes. Remove from heat. and keep warm until ready to plate

Ingredients for Red Rice
1 Box Organic Red Rice Blend (may substitute brown rice)
1 tab salt
2 tsp black pepper
1 tab extra virgin olive oil

Method For Red Rice
Follow directions for water to rice ratio on the container. It is usually 3 parts water to one part rice. Add the olive oil to rice before cooking. After the rice is cooked add the seasonings and fluff rice with a fork so that it does not become sticky.

Ingredients for Filling and Assembly
20oz Chicken Breast (cut into thin strips)
3 tab olive oil
1 tab fresh garlic (minced)
1 tab cumin
2 tsp chili powder
2 tsp kosher salt
1 tsp black pepper
9oz shredded low fat cheddar cheese blend
3oz low fat shredded jack cheese
¼ cup water
12 8 inch whole wheat tortillas
3oz sour cream
3 tab chopped cilantro
3 tab green onions (thin sliced)

Method for Chimichangas
Place large sauté pan on high heat. While pan is heating add chicken strips to a mixing bowl and combine with olive oil, chili powder, salt, pepper, garlic and cumin. Mix until chicken is well coated with spices. Add chicken to sauté pan. Spread out evenly. Cook for around 3 minutes ( DO NOT STIR) then turn chicken pieces over after they have started to brown. Just before chicken is done deglaze pan with water and scrape pan with wooden spoon to remove and seasonings that have stared to stick to the pan. Lower heat to low and add 1 cup of the ranchero sauce. Remove from heat and let cool for 2 to 3 minutes. Add the cheddar cheese and mixed until well combined.
Take tortillas out of package and wrap in damp paper towel of cloth and heat in microwave for 30 seconds to 1 minute. Make sure tortillas have gotten very hot.
Lay tortilla on clean flat surface and portion approximately 3oz of chicken mixture into tortilla. Fold over sides and roll up tight. Place into baking dish. Repeat process until you have used all your tortillas. Top the tortillas with remaining ranchero sauce and then top with jack cheese. Bake in oven at 400 degrees for 8 to 10 minutes or until cheese and melted and starts to brown.
Portion the rice onto the plate and top with black beans. Place two Chimichangas on plate and garnish with the sour cream, green onions and fresh chopped cilantro.