Place Your Order Today!  Info@ChefEvelyn.com

All Orders Require a 3-day advance notice.

http://www.youtube.com/watch?v=DF5yxlfDmpA

Hey Family,

Just sharing with you how I make my smoothies. You can mix and match flavors any way you see fit.  And I love using my handheld blender. I hate pulling out a huge machine for just one drink!

Enjoy!

Can you believe that glazed carrots is one of my mom’s favorite things that I make. I, myself am not a huge fan of cooked carrots but this recipe seems to hit the spot every time. With just 4 ingredients and NO sugar, I am going to show you how you too can enjoy glazed carrots.

Leave a comment below and let me know what you think!

In this video I show you how to make Oven Roasted Asparagus. This is my all time FAVORITE way of cooking asparagus. I like to cook my asparagus until bright green and still slightly crunchy.

Try adding a splash of fresh lemon juice when you serve it or even topping it with some parmesan cheese. Enjoy!

This post is password protected. To view it please enter your password below:

Password:

Check out my take on the classic “Chicken and Noodle Soup” I think this version is seriously stylish.

For a printer friendly version of the recipe, click Spicy Chicken & White Bean Soup Recipe.

Here’s the Recipe:

2 tablespoons Extra Virgin Olive Oil
1 pound Spicy Chicken Sausage (casings removed)
1 tablespoon Extra Virgin Olive Oil
1 cup diced celery (small dice)
¾ cup diced carrot (small dice)
1 large yellow onion, diced small, about 2 cups
2 cloves of garlic, minced
½ teaspoon red pepper flakes
2 quarts Chicken Stock
3 (15oz) cans of Cannellini Beans, drained and rinsed
½ teaspoon fresh cracked black pepper
2 tablespoons grated Parmesan Cheese
2 tablespoons grated Pecorino Romano Cheese
4 tablespoons parsley, minced
Salt To Taste

1. With a saucepot on high heat, add 2 TBs of extra virgin olive oil.
2. Add the chicken sausage and sauté until completely cooked through. Remove from saucepot.
3. Add the next 1 TB of extra virgin olive oil with the heat on medium high heat.
4. Add the celery, carrot, onion, garlic and red pepper flakes. Cook until the vegetables are translucent and tender.
5. Return the cooked chicken sausage.
6. With the heat still on medium high, add 2 quarts of chicken stock and bring soup to a boil.
7. Reduce to a simmer and add the drained and rinsed cannellini beans.
8. After beans are brought up to temperature, add the 2 TBs of parmesan cheese, 2 TBs of pecorino romano and ½ tsp black pepper.
9. Just before serving add the 4 TBs of parsley.
10. Season to taste with sea salt.
11. Enjoy!

In this video, I show you how to chop an onion. A sharp knife is the key to keeping away the tears. This same technique can also be used on shallots and garlic.

Fresh pineapple is the best! I love when summer comes, because its time for all things pineapple. It is the perfect balance between sweet and tart.

Today I show you how to peel and cut a pineapple. Fresh is SO much better than canned. You can also save

some money and reduce the added sugar.  Its easier than you may think.