Chef Jeff joins KSL TV to showcase his recipe for cheesy chorizo empanadas.

SALT LAKE CITY — Chef Jeff Jackson joined KSL TV on Monday to demonstrate how easy it is to make an empanada. And, as part of a Smith’s campaign during April, which celebrates Latin flavors up until Cinco de Mayo.

Cheesy Chorizo Empanadas

Ingredients

1 pack pre-made pie crust (2 rolls)

2 tbsp. olive oil

1 lb. pork chorizo

½ white onion, chopped

3 green onions, chopped

½ c. manzanilla (Spanish) olives with pimentos, chopped

1 tbsp. garlic, minced

½ c. frozen or fresh corn

8 oz. shredded Oaxaca cheese, shredded

1 lg. egg, beaten

Salt and pepper to taste

Fresh guacamole and salsa for dipping

Directions

1. Preheat your oven to 350. Make sure to take out the pie crust and let it set at room temperature for at least 20 minutes.  Line a baking sheet with parchment paper, foil or a baking mat.
2. Heat a skillet over medium-high heat. Add the oil and then the chorizo.  Crumble it as best you can with a wooden spoon.  Season it with salt and pepper, then add the white and green onions, olives, garlic, and corn.  Cook until the onions are soft and the chorizo is cooked through.  Discard any excess oil.  Set aside off the heat.
3. Roll the pie crust on a work surface. Use a cereal bowl, or similar 5 in. circle to use as a template for cutting the empanada disks.  You should get 3 out of each pie crust.  Re-roll the pie crust trimmings to get two more disks for 8 total.
4. Add 2-3 tbsp. of filling to one side of the empanada disks. Sprinkle the top with roughly 1 tbsp. of the shredded cheese.  Fold the dough to close the empanada then use a fork to seal the edges.  Repeat the process with the remaining disks and filling.
5. Place the empanadas on a sheet tray, then brush the beaten egg onto the top of each empanada to help in browning. Place them in the oven to bake 12-15 minutes or until golden brown.
6. Serve warm with guacamole and your favorite salsa. Enjoy!

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Smith’s Chef Jeff Jackson shares a recipe live in the KSL TV studio for lasagna nachos.

Visit ksltv.com for the full recipe! https://ksltv.com/?p=632925

SALT LAKE CITY — Chef Jeff Jackson joined KSL TV Monday to showcase a recipe he developed as a play on classic nachos. By deep frying lasagna noodles, the recipe gives a similar texture to the classic Tex-Mex cuisine with the flavor profile of an Italian pasta dish.

Lasagna Nachos

Ingredients

1 package lasagna noodles
Oil for frying
Salt and pepper to taste
1 lb. ground beef
½ tsp. kosher salt + ½ tsp. pepper
1 tsp. Italian seasoning
1 bottle favorite marinara sauce
2 c. shredded mozzarella
½ c. Shredded parmesan cheese
¼ c. sliced black olives
¼ c. chopped fresh basil

Directions

1. Cook the noodles in boiling water to package directions. Drain and then layer the noodles on a sheet pan and drizzle with oil to prevent sticking.  Cut the noodles into triangles the size of tortilla chips.
2. Heat a half inch of oil in a saute pan over medium-high heat. Once the oil is shimmering hot, add the noodle chips, enough to fill the pan in a single layer.  Fry for 3-4 minutes per side, or until they are crispy and browning.  Drain on a wire rack over paper towels.  Cook the remaining noodles.
3. Turn on the broiler in your oven. Line a sheet pan with parchment paper.  Layer the chips on the parchment-lined sheet pan.  Sprinkle on the mozzarella cheese and then drizzle on some of the marinara sauce as desired.  Sprinkle on the shredded parmesan and some olives.  Place under the broiler until the cheese is melty and bubbling.
4. Remove the nachos from the oven and sprinkle on the fresh basil. Serve warm.  Enjoy!

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SALT LAKE CITY — If you’re planning to do some grilling over the long weekend Smith’s Chef Jeff Jackson has a recipe you can try.

He’s showing us a twist on grilled chicken, and it involves your favorite root beer.

Root beer grilled chicken legs

Ingredients for the chicken

• 3 lb. package chicken drumsticks
• ¼ c. paprika
• 2 tbsp. garlic powder
• ½ tsp. salt
• ½ tsp. pepper

Ingredients for the sauce

• 1 c. favorite root beer
• 1 c. ketchup
• ¼ c. orange juice
• ¼ c. Worcestershire sauce
• 1 tbsp. brown sugar
• 1 tbsp. molasses
• 1 tbsp. mustard
• 1 tbsp. minced garlic
• ½ tsp. liquid smoke
• ½ tsp. onion powder
• ½ tsp. pepper
• ¼ tsp. kosher salt

Directions

1. Make the sauce by adding its ingredients to a pot and stir to combine. Bring the sauce to a simmer and turn the heat to low.  Cook 5 minutes and remove from the heat.  Place the sauce in a container or jar that has a lid.  The sauce can be refrigerated for up to 7 days.
2. In a large mixing bowl, combine the paprika, garlic powder, salt and pepper. Add the drumsticks and toss to evenly coat the chicken with the seasoning.
3. Preheat your grill to high heat. Grill the legs for 3 minutes per side then turn the heat to medium heat.  Continue to cook the legs for another 15 minutes turning every 5 minutes.
4. Brush all sides of the legs with the root beer sauce and cook another 5 minutes. Brush the legs one more time and remove to a serving platter.  Serve hot with more sauce as desired. Enjoy!

SALT LAKE CITY — If you’re looking to spice up your regular weeknight meals, Chef Lesli Sommerdorf from Harmons has just the thing — green chile chicken enchiladas.

Green chile chicken enchiladas

Difficulty: 2

Total Time: :45

Serves: 4

Ingredients

• 6-7 fresh green chiles, such as Hatch
• 1/2 onion
• 3 cloves garlic
• 3 sprigs fresh cilantro
• 1 cup chicken broth
• 1 tsp Mexican oregano
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• Salt and freshly ground pepper
• Canola oil
• 8 corn tortillas
• 2 cups shredded Harmons rotisserie chicken
• 4 Tbsp finely chopped onion
• 2 cups shredded Jack cheese
• Mexican crema, for serving

Directions

Roast chiles over open flame until charred, turning often, about 5 minutes. Or, roast chiles in a 400° oven for 20-30 minutes. Transfer to a bowl and cover with plastic wrap. Let steam for 10 minutes. Using gloves and a paring knife, remove skins, stems, and seeds from chiles.

Preheat oven to 400°.

Bring a saucepan full of salted water to boil over high heat. Add onion, garlic, and cilantro and cook for 5 minutes. Remove from heat. Reserve 1 cup cooking liquid. Pour ingredients through a fine-mesh sieve. Transfer to a blender. Add 7 chiles, chicken broth, oregano, cumin, and season with salt and pepper, and blend until smooth. Taste and test for heat level. Add other chile and puree until smooth, if desired. Add reserved cooking liquid if sauce is too thick.

In a frying pan over medium-high heat, add 3 tablespoons oil. When oil shimmers, add tortillas, 1 at a time, and cook until lightly golden on each side. Transfer to a paper towel-lined plate.

Place 2-3 spoonfuls sauce in bottom of 9” x 13” baking dish. Working with 1 tortilla at a time, add 2-3 tablespoons chicken to center of tortilla, sprinkle with onion, cheese, and pour 1 spoonful sauce. Roll enchilada up and place seam side down into baking dish. Repeat with remaining tortillas, chicken, and onion. Reserve 3/4 cup cheese and 3/4 cup sauce. Pour remaining sauce over center of enchiladas and sprinkle with cheese.

Bake enchiladas until cheese melts, about 10 minutes. Serve with crema.

SALT LAKE CITY — Chef Jeff Jackson with Smith’s showed us how to make a refreshing snack that’ll remind you of summer as the season wraps up — marinated mozzarella and melon skewers.

Ingredients

For the mozzarella & melon

• 1/3 c. basil pesto
• 2 c. fresh mozzarella balls
• 4 c. mixed melon balls
• 1-2 c. fresh basil leaves

For the vinaigrette                                  

• ¼ c. extra virgin olive oil
• 3 tbsp. balsamic or champagne vinegar
• 1 tbsp. lemon juice
• 2 tbsp. honey
• 2 tsp. fig preserves/jam
• Kosher salt and pepper to taste
• 2 tbsp. chopped fresh basil
• 1 tbsp. chopped fresh mint

Directions

1. In a mixing bowl, toss together the pesto and mozzarella balls.
2. Make the vinaigrette by combining all the ingredients in a bowl and whisk or use a stick blender to blend. Taste and season with salt and pepper as desired.
3. Assemble the skewers by alternating the mozzarella, melons, and basil leaves on a skewer.
4. Arrange on a serving platter and drizzle with the vinaigrette. Enjoy!

SALT LAKE CITY — Chef Lesli Sommerdorf with Harmons stopped by the KSL TV studios to share the recipe for one of her favorite summer treats — grilled peaches with brown sugar creme anglaise.

Ingredients

Brown Sugar Creme Anglaise

• 2 cups whole milk
• 5 Tbsp firmly packed golden brown sugar
• Pinch of salt
• 6 large egg yolks
• 1 tsp vanilla extract

Peaches

• 4 peaches, halved, pitted, and quartered
• Canola oil
• 1/2 cup toasted chopped pistachios, for garnish
• Hollow Tree honey, warmed, for garnish
• Fresh basil ribbons, for garnish

Directions

To make the crème anglaise, fill a large bowl with ice and a small amount of cold water. Place a smaller metal or glass bowl in the ice bath. Place a fine-mesh sieve over bowl.

In a medium saucepan over medium-high heat, add milk, sugar, and salt and stir until sugar is dissolved.

In another small bowl or glass measuring cup with a spout, whisk egg yolks.

When milk mixture forms bubbles around pan edges and wisps of steam appear, slowly pour milk mixture into egg yolks, whisking constantly. Scrape milk-egg mixture back into saucepan and cook over medium heat, stirring constantly with a heatproof spatula, until custard begins to thicken and coats spatula. Remove from heat, stir in vanilla.

Strain custard into bowl set over ice. Stir custard until cool. Refrigerate until cold, at least 1 hour.

Prepare a grill pan or grill over medium-high heat.

Place peaches on a cutting board or plate. Brush cut sides lightly with oil. Place cut sides down on grill and cook until grill marks form, about 3 minutes. Turn to other cut sides and cook until grill marks form, about 3 minutes. Transfer to a plate.

Place four spoonfuls of crème anglaise on four dessert plates. Place grilled peaches on pools of sauce. Sprinkle with pistachios, drizzle with honey and sprinkle with basil.

SALT LAKE CITY — Chef Jeff with Smith’s joined the KSL TV team to show us how to make Summer Spaghetti Salad.

Ingredients for the salad

• 1/2 lb. spaghetti
• 2 c. blanched or steamed green beans
• 2 c. cherry tomatoes, halved
• 2 ears corn, grill charred, kernels removed
• ¼ small red onion, thinly sliced
• ¼ c. toasted pine nuts
• ½ c. fresh basil leaves, torn by hand
• ½ c. shaved parmesan
• Chopped parsley for garnish

Ingredients for the dressing

• 1/3 c. extra virgin olive oil
• 1/3 c. red wine vinegar
• 1 tsp. garlic, minced
• 1 tsp. fresh thyme, minced
• 1 tsp. sugar
• ¼ tsp. salt
• ¼ tsp. pepper

Directions

1. Place the ingredients for the dressing in a blender and blend until smooth. Set aside.
2. Cook the spaghetti according to package directions and NOT a minute more. Drain the noodles and in a large bowl, mix the noodles with half of the prepared dressing.  Set aside.
3. Place the green beans, cherry tomatoes, corn, red onions, pine nuts, and basil in a separate bowl and toss with the remaining dressing.
4. Add the veggie mixture to the pasta mixture along with the shaved parmesan and toss to combine. Top with some chopped parsley for garnish.  Serve and enjoy!

SALT LAKE CITY — Chef Lesli Sommerdorf with Harmons stopped by the KSL TV Studios to share her caramelized onion, steak and blue cheese pasta recipe.

• Difficulty: 2
• Total Time: 35 mins.
• Serves: 4

Ingredients

• 6 Tbsp butter, divided
• 1 yellow onion, halved and cut into half-moons
• 6 oz blue cheese, such as Gorgonzola
• 1 cup heavy cream
• 3/4 cup freshly grated parmesan cheese
• High heat oil, such as canola, grapeseed, or avocado
• 2 (8 oz) steaks, such as New York or top sirloin
• Salt and freshly ground black pepper
• 1 lb fresh short pasta, such as Harmons radiatore or rigatoni

Directions

In a large frying pan over medium-high heat, melt 4 tablespoons of butter. Add onions and cook until beginning to brown, stirring often, about 15 minutes. Transfer to a plate.

Add remaining 2 tablespoons butter and blue cheese over medium-high heat and stir until cheese melts. Add cream and bring to a simmer, stirring occasionally. Reduce heat to low and cook, stirring, until sauce is thick and coats back of a spoon, about 3 minutes. Do not boil. Remove from heat and stir in caramelized onions, parmesan, and season with pepper.

Meanwhile, in a grill pan or frying pan over medium-high heat, add a drizzle of oil. Liberally season steaks with salt and pepper. When oil shimmers, add steak and cook on first side, 3-5 minutes. Turn over and cook on second sides until an instant-read thermometer reaches 128°, 3-5 minutes. Transfer to a cutting board and let rest 5-7 minutes. Slice into thin strips.

Meanwhile, bring a large pot of salted water to boil over high heat. Add pasta and cook until al dente according to the package directions. Return sauce to stove over medium heat and, using a slotted spoon, transfer pasta to sauce. Add steak and toss to combine. If needed, add pasta cooking water, 1 tablespoon at a time, until sauce is desired consistency.

SALT LAKE CITY — We’re in the middle of barbeque season, and Chef Jeff Jackson with Smith’s Food & Drug joined us at the KSL TV Studios to share his recipe for bang bang grilled corn.

Ingredients For Corn

• 6 ears corn, shucked
• 2 tbsp. canola oil
• Salt and pepper to taste
• ½ c. cotija cheese, crumbled
• Lime wedges for serving

Ingredients For Bang Bang Sauce

• ½ c. mayo
• ¼ c. sweet chili sauce
• 2 tsp. Sriracha
• 2 tsp. honey

Directions

1. Heat your grill on high heat. Shuck the corn and coat each ear with canola oil and a sprinkling of kosher salt and pepper.
2. Make the Bang Bang sauce by adding its ingredients to a mixing bowl and thoroughly combine. Put the finished sauce in a squeeze bottle if you have one.  Set aside.
3. Place the corn on the grill and cook 1-2 minutes per side or until it has a good char on all sides.
4. Remove the corn from the grill and drizzle with some of the sauce, sprinkle on some cotija cheese and give it a squeeze of a lime wedge.
5. Enjoy!

SALT LAKE CITY — If you’re still trying to figure out what to take to that Fourth of July cookout, Harmons Chef Lesli Sommerdorf joined KSL’s Dan Spindle to make strawberry cheesecake bars.

Recipe

• Difficulty: 2
• Total Time: :45
• Serves: 10-12

Ingredients

Strawberries

• 1 cup strawberries, stemmed, hulled, and cut into pieces
• 1/4 cup granulated sugar
• 1 lemon, juiced
• 2 Tbsp water
• 2 tsp cornstarch

Crust

• 1 1/4 cups unbleached all-purpose flour
• 1/2 cup firmly packed golden brown sugar
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup coconut
• 1/2 cup finely chopped walnuts

Filling

• 2 (8 oz) pkg cream cheese, softened
• 2 eggs
• 3/4 cup granulated sugar
• 2 tsp vanilla

Topping

• 1/2 cup reserved crust
• 1/2 cup coarsely chopped walnuts
• 1/2 cup shredded coconut, optional

Directions

Preheat oven to 350° F. Grease a 13” x 9” x 2” pan with butter. Set aside.

To make the strawberries, in medium saucepan over medium heat, add strawberries, sugar and lemon juice and bring to a simmer. Cook 2-3 minutes. Combine water and cornstarch, add to strawberries and stir until thickened. Mash strawberries with a spatula. Let cool.

To make the crust, in a bowl, combine flour, brown sugar and salt. Cut in butter until fine crumbs form. Add walnuts and coconut, if using. Mix well and press crumbs in bottom of prepared pan. Bake until edges are lightly browned, 12-15 minutes.

To make the filling, in a small bowl, beat cream cheese, sugar, eggs and vanilla at medium speed until smooth.

Spread cream cheese mixture over hot baked crust. Place dollops of strawberries mixture onto cream cheese mixture. Using a knife, swirl strawberry mixture into cream cheese mixture. Return to oven. Bake 25-30 minutes longer. Let cool. Refrigerate for several hours and cut into bars.

Enjoy!

SALT LAKE CITY — Smith’s Chef Jeff Jackson is back and he is making a summer favorite just a bit easier for those who may not want to wait all day: shrimp boil tin foil packets.

Ingredients

• 1 lemon
• 1 stick butter, melted
• 1 tbsp. garlic, minced
• 2 tsp. chopped parsley
• 2 tsp. cajun seasoning
• 1 tsp. Old Bay seasoning
• Salt and pepper to taste
• 1 lb. baby potatoes, halved
• 2 cobs corn, cut into 1-inch pieces
• 12 oz. smoked sausage, cut into ½ inch pieces
• 1 lb. raw shrimp, peeled, thawed and dried if frozen
• Lemon wedge for serving

Directions

1. Add the potatoes to a microwave-safe bowl with 1 tbsp. of water. Cover with plastic and cook on high for 4 minutes. Preheat grill to med-high or your oven to 375. Slice the lemon in half and cut 1 half into wedges.
2. In a large bowl, add the melted butter, garlic, parsley, cajun seasoning, Old Bay, and a little salt and pepper. Stir to combine.
3. Add the par-cooked potatoes, corn cobs, sausage and shrimp to the butter mixture. Toss to combine.
4. Divide the mixture onto 4 large pieces of foil that have been sprayed with non-stick spray. Close and seal the foil to form packets.  Place in the oven on a sheet pan or on the grill and close the lid. If cooking on a grill, cook for 7 minutes and then flip and cook for 7 more minutes. Cook for 13-15 minutes in the oven.
5. Serve warm the lemon wedges and enjoy!

SALT LAKE CITY — Chef Jeff Jackson with Smith’s stopped by the KSL TV Studios with another recipe, and this one is perfect if you want something quick and easy — sheet pan Hawaiian shrimp tacos with creamy jalapeno sauce.

Ingredients

For the tacos:

• 1 ½ lbs. large shrimp, peeled and deveined
• 2 tbsp. oil
• 1 tbsp. garlic, minced
• 2 tsp. chili powder
• 1 tbsp. soy sauce
• 1 tsp. kosher salt
• ½ tsp. pepper
• 1 fresh pineapple, chopped into bitesize chunks
• 1 shallot, sliced
• Taco sized tortillas and avocado for serving

For the sauce:

• 1 jalapeno, seeded
• ½ c. sour cream
• juice and zest of 2 limes
• 3 tsp. honey
• 1 c. cilantro, chopped
• 1 ear raw corn, kernels removed from the cob
• 1 pinch of salt and pepper

Directions

1. Make the sauce by adding the jalapeno, sour cream, lime juice and zest, and honey to a blender or food processor. Blend until smooth.  Pour in a bowl and stir in the cilantro, corn and a little salt and pepper. Set aside.
2. Preheat your oven to 425. Add the shrimp to a mixing bowl then add the oil, garlic, chili powder, soy sauce, salt and pepper.  Toss to combine. Add the seasoned shrimp to one side of a parchment-lined sheet pan keeping the shrimp in an even layer.
3. Toss the pineapple with the shallot and layer it on the other side of the sheet pan. Place the pan in the oven and bake for 10 minutes. Turn the oven to broil and broil 2-3 minutes or until the pineapple begins to char. Remove from the oven.
4. Stuff warmed tortillas with shrimp and pineapple then drizzle with the jalapeno sauce and avocado. Enjoy!

SALT LAKE CITY — Father’s Day is coming up on Sunday, and if you’re still trying to figure out what to make for dad — we have a few ideas.

Chef Lesli Sommerdorf for Harmons joined KSL’s Tamara Vaifanua to make grilled lamb and paneer-vegetable skewers.

Grilled Lamb & Paneer-Vegetable Skewers

Ingredients

• 3 tsp ground coriander
• 3 tsp ground cumin
• 3 tsp salt
• 2 tsp ground cayenne
• 2 bunch fresh mint leaves, minced
• 1 lb boneless lamb shoulder, cut into 1” cubes
• 1 (14 oz) pkg whole milk paneer, drained and cut into 1 1/4″ cubes
• 1 yellow onion, coarsely chopped
• 1/2 cup extra-virgin olive oil
• 3 cloves garlic
• 2 Tbsp water
• 1 yellow or orange bell pepper, halved, seeded, and cut into 1 1/4″ cubes
• 1/2 red onion, cut into chunks
• Wooden skewers

Directions

In a small bowl, add coriander, cumin, salt, cayenne, and mint.

In a resealable plastic bag, add lamb and toss to coat with half of spice-herb mixture.

In another resealable plastic bag, add cheese and toss to coat with remaining half of spice-herb mixture.

In a blender, add onion, oil, garlic, and water and pulse until almost smooth. Add half to bag with lamb, seal, and refrigerate for 30 minutes. Add remaining half to bag with cheese, seal, and refrigerate for 30 minutes.

Meanwhile, if using wooden skewers, soak skewers in water for 20 minutes. Thread cheese, bell pepper, and onion onto skewers. Thread lamb onto other skewers.

Preheat a grill or grill pan over medium-high heat. Grill lamb, turning when browned, until just cooked through and grill marks appear all over, about 8 minutes total.

Grill cheese and vegetable skewers, turning when browned, until cheese and vegetables have grill marks, about 6 minutes total.

Transfer lamb and cheese skewers to a serving platter, season with salt and pepper, and serve.

SALT LAKE CITY — Father’s Day is almost here, and if you’re still trying to decide what dinner to make for dad, Chef Jeff from Smith’s has an idea for you.

Today, he’s showing us how to make steak bites with garlic and parmesan potatoes.

Steak Bites with Garlic & Parmesan Potatoes

Ingredients

For the steak:

• 1 ½ lb. top-sirloin steak, cut into bitesize pieces
• ¼ c. soy sauce
• 1 tbsp. olive oil
• 1 tbsp. balsamic vinegar
• ½ tsp. sriracha
• 1 tsp. Worcestershire sauce
• 2 tbsp. canola oil
• Chopped parsley for garnish

For the potatoes:

• 1 lb. mini gold potatoes, sliced in half
• 1 tbsp. olive oil
• 3 tbsp. butter, divided
• ½ tsp. kosher salt
• ¼ tsp. pepper
• 2 tbsp. minced garlic
• ½ tsp. dried thyme
• ½ tsp. dried rosemary
• ¼ c. grated parmesan

Directions

1. In a large bowl, combine the soy sauce, olive oil, balsamic vinegar, sriracha, and Worcestershire sauce. Whisk until combined. Add the steak bites to the marinade and mix well. Allow to marinate for 2 hours or overnight.
2. Place the potatoes in a microwave-safe bowl and add a tbsp. of water. Cover with plastic and cook on high for 4 minutes.
3. As the potatoes cook, heat a large skillet over medium-high heat. Add the steak reserving the marinade liquid. Let the steak cook for 2 minutes without moving to allow it to brown. Toss and cook until desired doneness is achieved. One more minute for rare and so on. Remove the steak and set aside.
4. For the potatoes, add the butter and oil to the pan. Add the par-cooked potatoes to the pan and cook until they start to brown.  Add the salt, pepper, garlic, thyme and rosemary. Toss to combine.
5. Add the reserved marinade and toss to combine. Cook 2-3 minutes and then push the potatoes to one side of the pan.  Return the steak to the pan to rewarm. Sprinkle the entire pan with the parmesan and chopped parsley. Remove from the heat and serve warm.
6. Enjoy!

SALT LAKE CITY, Utah – Adding fish to your diet brings health benefits, and pairing it with a chilled spinach strawberry salsa makes for a bright and healthy summer meal 

“In the summer months, I love grilling and smoking all kinds of meats,” said Josh Broadbent, executive sous chef for Intermountain Healthcare. “While not a traditional salsa, the spinach strawberry salsa is a great, well-rounded addition to the dish, with a ton of flavor from jalapenos and cucumbers in the mix. I love how bright the salsa tastes, and it really makes the baked salmon pop.”  

Baked salmon is a simple dish rich in omega 3 fatty acids and is great for heart and brain health. Eating whole fish has been shown to be more protective than taking a fish oil supplement, likely due to the presence of protective nutrients such as selenium and antioxidants that are found in fish but not fish oil supplements. The American Heart Association recommends eating fish, particularly fatty fish like salmon, at least twice weekly. 

Here’s the recipe: 

Yield: 5 Servings 

Ingredients: 

Baked Salmon 

2 ½ tsp. Olive Oil 

5 each Atlantic Salmon, 4 oz, Skinless, Thawed 

2 ½ tsp. Lemon Zest 

¼ tsp. Kosher Salt 

¼ tsp. Black Pepper, Ground 

5 each Lemon Slices, Sliced Thin 

Spinach Strawberry Salsa 

1 ¼ cups Fresh Strawberries, Diced 

1 ½ cups Spinach, Chiffonade 

½ each Cucumber, Peeled, Diced 

1 each Kiwi, Peeled, Diced 

¼ cups Jalapeno, De-Seeded, Minced 

2 tsp Mint, Chiffonade 

1 ½ tsp Lemon Juice 

1 ½ tsp Honey 

¼ tsp Salt Kosher 

Preparations: 

1. Preheat oven to 350F. 
2. Coat the bottom of a baking dish with olive oil, place salmon skin side down. 
3. Sprinkle with lemon zest, salt and pepper. 
4. Cover the baking dish with parchment paper and foil; bake for 17 minutes or until an internal temperature of 145F is reached. 

Spinach & Strawberry Salsa: 

1. Prepare all fresh ingredients and place into a large bowl. 
2. Combine the Lemon Juice, Honey, and Salt in a small bowl. 
3. Add the juice mixture to the fresh ingredient and carefully combine to prevent the ingredients from breaking down. 

Plate Assembly: 

Divided equally between the plates. Place the Salmon in the center of the plate. This dish pairs nicely with a rice pilaf or roasted red potatoes. 

215 Calories/ 255 mg Sodium/ 40% Cal/Fat 

For more information, go to www.intermountainhealthcare.org. 

SALT LAKE CITY — The weather is warming up and it’s the perfect time to grill and enjoy some barbecue. But if you don’t have all day to wait for everything to slow cook perfectly, a pressure cooker can work just as well.

Chef Debbie Iverson with Harmons joined us in the KSL TV Studios to show how to use a pressure cooker to make ribs.

Pressure Cooker Ribs

Difficulty: 2
Total Time: 1 hour
Serves: 4

Ingredients

• 1/4 cup golden brown sugar
• 2 Tbsp chili powder
• 2 tsp dried parsley
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 1/2 lb country-style ribs
• 8 oz chicken broth
• Hey Grill Hey Everything BBQ Sauce

In a bowl, combine brown sugar, chili powder, parsley, salt, pepper, paprika, cumin, garlic and onion powder. Add ribs and coat thoroughly with rub.

Place round rack in pressure cooker pot insert. Add chicken broth and ribs. Secure lid, making sure the vent is closed. Press “High Pressure” button and set to 35 minutes.

When the cycle is complete, let naturally release for 10 minutes, then turn vent to quick release, being careful not to get burned from the steam.

Carefully remove ribs from the pressure cooker and set on an aluminum foil-lined baking sheet. Brush with barbecue sauce.

Broil on high until bubbly on one side, 3-5 minutes. Remove from oven, turn over, brush with barbecue sauce and broil again, 3-5 minutes.

SALT LAKE CITY, Utah – If you’re craving Italian food that you don’t have to go to a restaurant for, then look no further — Chef Jeff Jackson from Smith’s joined us at the KSL TV Studios to show his version of chicken with Tuscan sauce and pasta.

Chicken with Creamy Tuscan Sauce

Ingredients

For the Chicken:

• 4 boneless skinless chicken breasts
• 1 tbsp. cooking oil
• ½ tsp. dried thyme
• ½ tsp. dried oregano
• ½ tsp. dried sage
• ½  tsp. salt
• ¼ tsp. pepper
• 1 lb. pasta, cooked to package directions
• Salt and pepper to taste
• Parsley chopped for garnish
• Extra parmesan for garnish

For the Sauce

• 1 tbsp. cooking oil
• 2 tbsp. garlic, minced
• 1 tsp. dried oregano
• ½ tsp. dried sage
• ½ dried thyme
• ¼ c. white wine or chicken broth
• 1 ½ c. heavy cream
• 1 ½ c. shredded parmesan cheese
• 2 c. baby spinach
• ¼ c. chopped sun-dried tomatoes
• 1 tsp. white balsamic vinegar

Directions

1. Cook pasta to package directions. Drain and toss in some oil.  Cover and set aside.
2. Heat a large sauté pan over med-high heat. As the pan heats, mix the seasonings for the chicken in a small bowl.  Sprinkle the seasoning mix evenly over both sides of the chicken breasts.  Add a little oil to the pan and brown the chicken about four minutes per side.  Remove the mostly cooked chicken from the pan and set aside.
3. Add another bit of oil to the same pan. Make the sauce by adding the garlic, oregano, sage, and thyme to the pan.  Cook for one minute, stirring frequently.  Add the wine or chicken broth and stir to remove any cooked bits from the bottom of the pan.  Bring to a simmer.
4. Add the heavy cream and stir. Simmer five-to-seven minutes.  Add the parmesan and stir until the cheese is melted into the sauce.  Add the spinach, sun-dried tomatoes, and white balsamic vinegar.  Stir to combine.  Taste the sauce and add a little salt and pepper as needed.  Return the chicken to the pan and cook an additional four-to-five minutes over low heat.
5. Serve over pasta and garnish with chopped parsley and extra parmesan cheese.

SALT LAKE CITY, Utah – If you’re looking to treat mom to a delicious breakfast on Sunday Smith’s Chef Jeff Jackson has a great option for you — a crescent roll breakfast ring.

Ingredients

• 6 eggs
• ¼ c. milk
• ½ tsp. kosher salt
• ¼ tsp. pepper
• 2 tbsp. butter
• ½ red bell pepper, chopped
• 1 c. thick cut ham, chopped
• 1 c. shredded cheese, divided
• 8 slices bacon, cooked
• 8 oz tube crescent rolls
• 1 egg for egg wash

Directions

1. Preheat your oven to 375 degrees. Cook 8 slices of bacon and set aside. In a bowl, beat the eggs with the milk, salt and pepper. Heat a non-stick skillet over medium heat.

2. Add the butter and add the red bell pepper and ham. Cook 3-5 minutes or until the peppers are softened. Add the egg mixture and scramble until the egg is set and maybe a little underdone. Remove from the heat and set aside.

3. Unroll the crescent rolls and carefully separate. On a sheet of parchment paper, lay each crescent wedge with the flat edge facing the middle to form a star. Lay a slice of bacon on each crescent wedge. Sprinkle half of the cheese to the base of the rolls to form a circle. Add the egg mixture on top of the cheese forming a larger ring. Sprinkle the remaining cheese on top of the eggs.

4. Fold the tips of the crescent rolls toward the center to form almost a wreath shape. Whisk the egg in a small bowl and use a brush to coat the egg on the tops of the crescents to aid in browning. Place in the oven to bake for 20 minutes or until golden brown and the cheese is melty. Remove from the oven and rest for 5 minutes before slicing. Serve warm and enjoy!

SALT LAKE CITY, Utah – If you’re looking to really impress mom this Mother’s Day, this Wagyu steak and eggs recipe is for you.

Harmons Chef Lesli Sommerdorf with Harmons visited the KSL TV Studios to show us how to prepare Wagyu steak and eggs.

Wagyu Steak & Eggs For Mom

Difficulty: 1
Total Time: :15
Serves: 1

Ingredients

1 (8-10) oz Harmons Wagyu New York steak
Salt and freshly ground pepper
1 Tbsp. high-heat oil, such as grapeseed oil, divided
2 Tbsp. butter, divided
1 shallot, thinly sliced
1 large egg
1 slice Harmons Artisan Sourdough Bread

Directions

Remove steak from refrigerator 20 minutes before cooking. Liberally season steak with salt and pepper.

In a cast-iron skillet over medium-high heat, add 1 tablespoon oil. When oil shimmers, add steak and cook on first side, 3-5 minutes. Turn over and cook until browned on second side, another 3-5 minutes for medium-rare. Transfer to a cutting board and let rest, about 5 minutes.

Add 1 tablespoon butter and shallot and cook, stirring often, until tender and beginning to brown, about 5 minutes. Season with salt and pepper and transfer to a plate.

In another nonstick frying pan over medium-high heat, melt butter. Add egg, season with salt and pepper, and cook until no longer translucent around egg white edges, about 2 minutes. Turn over, reduce heat to low and cook second side until whites are no longer translucent, 1-2 minutes.

Meanwhile, toast bread to desired doneness. Spread with remaining 1 tablespoon butter.

Slice steak against grain and transfer to a serving plate. Add egg, shallots, toast, and serve.

SALT LAKE CITY, Utah – For those looking to cook with more vegetables, you’ll have to try this dish.

Here’s a recipe from Harmons chefs Lesli Sommerdorf and Callyn Graf for root vegetable pakoras.

Root Vegetable Pakoras

Difficulty: 3

Total Time: :45

Serves: 4

Ingredients

• 1½ cups chickpea flour
• ¼ tsp salt
• ¼ tsp ground turmeric
• ¼ tsp ground garam masala
• ¼ tsp baking soda
• ¼ tsp freshly ground pepper
• 1/8 tsp smoked paprika
• 2 eggs
• ½ cup water
• 2 rutabagas, shredded
• 2 turnips, shredded
• 1 yellow onion, quartered and finely sliced
• 1 tsp salt
• Canola or vegetable oil, for deep frying

Dipping sauce

• 10 dates, pitted
• 2 Tbsp brown sugar
• ½ tsp cayenne powder
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 Tbsp tamarind paste

Directions

In a bowl, sift flour. Add salt, turmeric, garam masala, baking soda, pepper, and paprika and stir to combine. Add eggs and water and stir until batter is thick and resembles pancake batter. Add rutabaga, turnips, and onion and stir well to coat vegetables.

In a deep heavy-based frying pan, add oil and heat to 350°.

In batches, carefully lower tablespoons of vegetable-batter into oil and fry until pakoras are crisp, golden brown, and vegetables have cooked through, 5-6 minutes. Using a spider or slotted spoon, transfer pakoras to a cooling rack set over a rimmed baking sheet. Sprinkle with salt. Repeat with remaining batter.

To make the dipping sauce, in a saucepan over high heat, add ½ cup water and dates. Cook until soft, about 15 minutes. Let cool.

In a blender, add dates, sugar, cayenne, salt, cumin, coriander, and tamarind and blend until smooth.

Serve pakoras with dipping sauce.

SALT LAKE CITY, Utah – What better way to celebrate making it to the end of the week than by treating yourself to a delicious meal?

You don’t even have to go to a restaurant for this one. Harmons’ Chef Lesli has the perfect recipe for Greek braised chicken with potatoes.

Greek Braised Chicken with Potatoes

Difficulty: 2

Total Time: 2:30

Serves: 6

Ingredients

• 4 lb chicken thighs
• Salt and freshly ground pepper
• 3 Tbsp olive oil, divided
• 1 onion, chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp ground cinnamon
• Pinch of freshly ground nutmeg
• 1 cup dry white wine (optional)
• 1/2 cup red wine vinegar
• 2 Tbsp honey
• 2 Tbsp tomato paste
• 2-3 cups chicken broth
• 2 bay leaves
• Warmed, cooked orzo
• Hard, salty cheese, such as myzithra, for garnish
• Roasted baby Yukon potatoes

Directions

Preheat oven to 325°.

Pat chicken dry and season with salt and pepper. In a Dutch oven over medium-high heat, add 1 tablespoon olive oil. When oil shimmers, in batches, add chicken and cook, 5-7 minutes per side. Transfer chicken to a plate. Repeat with remaining chicken. Drain any excess fat from pot.

Return pot to medium-high heat and add remaining 1 tablespoon olive oil. When oil shimmers, add onion and cook until translucent, about 5 minutes. Add carrots, celery, garlic, cinnamon, and nutmeg and cook, stirring occasionally, about 5 minutes. Add wine, vinegar, honey, and tomato paste, stir and let cook until reduced by half, 5-7 minutes. Add tomatoes and cook 5 minutes more.

Return chicken to pot. Add chicken broth and bay leaves. Cover pot, increase heat to high, and bring to a boil. Transfer to oven and braise until tender, 30-40 minutes.

Serve with orzo, potatoes, and garnish with cheese.