Kitchen Boss Season 2 Episode 20 - Buddy's Dream Meal

Pasta With Chickpeas and Tomato Sauce Recipe

Ingredients:

• 1 heaping cup small pasta like cavatelli
• 2 tablespoons olive oil, plus extra for drizzling
• 6 cloves garlic, chopped
• 1 28-ounce can whole, peeled tomatoes, crushed
• 2 dried bay leaves
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 15-ounce cans chickpeas, drained and rinsed
• 1/4 cup basil leaves, chopped
• Parmesan cheese for garnish

Directions:

1. Cook pasta in water according to package directions
2. In a skillet, heat olive oil over medium high heat. Add the garlic and sauté 2 to 3 minutes.
3. Add the crushed tomatoes and heat to a boil. Flavor with bay leaves, sugar, salt and pepper.
4. Add the chickpeas and simmer for 5 minutes, or until thickened.
5. Stir in pasta and heat through.
6. Add the basil and serve garnished with a drizzle of olive oil and some grated Parmesan cheese.

Kitchen Boss Season 2 Episode 19 - Mediterranean Flavors

Mediterranean Green Beans Recipe

Ingredients:

• 2 tablespoons olive oil
• ½ cup onions, diced
• 4 cloves garlic, chopped
• 1 ½ pounds green beans, cleaned and cut in half
• 1-2 cups chicken stock
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon oregano, chopped
• 1 15-ounce can chickpeas, drained and rinsed
• 2 tomatoes cut into chunks

Directions:

1. In a skillet, heat the olive oil. Sauté the garlic & onions until soft. Add the green beans, chicken stock, salt, pepper, chickpeas, and tomatoes. Cook to desired doneness, about 5 to 7 minutes.

Kitchen Boss Season 2 Episode 18 - Picky Eaters

Baked Chicken Fingers Recipe

Ingredients:

• 1 pound boneless, skinless chicken breasts
• Nonstick vegetable cooking spray
• 2 tablespoons olive oil
• 1 cup Buddy's Master Breadcrumbs, or plain breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon crumbled dried oregano
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• Marinara sauce for dipping

Directions:

1. Preheat oven to 400 degrees F.
2. Spray a baking sheet with nonstick vegetable cooking spray; set aside.
3. Cut each of the chicken breast lengthwise into 4 to 5 strips. Place in a medium bowl. Add olive oil, salt and pepper, and stir to coat evenly; set aside.
4. In a shallow dish, whisk together breadcrumbs, cheese, oregano, salt and pepper. Dredge the chicken in breadcrumb mixture to coat. Arrange on prepared baking sheet.
5. Transfer to oven and bake, turning once, until golden brown and cooked through, 12 to 14 minutes. Serve chicken fingers hot or at room temperature with marinara sauce, as desired.

Kitchen Boss Season 2 Episode 17 - Fresh Mozzarella

Tuscan Tri-colored Salad With Fresh Mozzarella Recipe

Ingredients:

• 4 cups arugula, tough stems removed, leaves torn into bite-sized pieces
• 4 cups radicchio, chopped
• 2 cups Endive leaves, sliced into 1-inch pieces
• 1 red onion, thinly sliced, soaked in ice water for 10-15 minutes, drained and patted dry
• 1 cup small fresh mozzarella balls, sliced
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• Salt and black pepper, freshly ground
• 1/4 cup sliced almonds, toasted

Directions:

1. Combine lettuces, onion and mozzarella in a large bowl.
2. Whisk together vinegar, olive oil, and salt and pepper to taste. Gently toss with lettuces. Divide salad among 4 plates. Sprinkle with almonds.

Kitchen Boss Season 2 Episode 16 - Company's Coming

Asiago Garlic Bread Recipe

Ingredients:

• 1 loaf rustic Italian bread, halved lengthwise
• 1 stick unsalted butter, softened
• 4 plump garlic cloves
• 2 tablespoons chopped Italian parsley
• 3/4 cup shredded Asiago cheese

Directions:

1. Line a baking sheet with foil. Preheat broiler to high.
2. In a small bowl combine softened butter, pressed garlic, chopped parsley and 1/2 cup Asiago cheese.
3. Lay the bread, cut sides up on the prepared baking sheet. Spread butter mixture over the bread. Top with remaining Asiago cheese.
4. Place bread under the broiler and cook, turning as needed, until the cheese has melted and browned, about 10 minutes.
5. Remove from oven and cut into serving pieces while still warm.

Kitchen Boss Season 2 Episode 15 - Beans, Baby

Espresso Bean Ice Cream Soda Recipe

Ingredients:

• 2 teaspoons instant espresso powder, divided
• 1 ½ teaspoons packed dark-brown sugar
• Boiling water
• 1 16-ounce bottle chilled seltzer water
• 1 ½ cups premium ice cream
• 2 cups heavy cream
• 2 tablespoons sugar
• 2 tablespoons finely chopped chocolate covered espresso beans

Directions:

1. In a small pitcher, combine 1 teaspoon espresso powder and brown sugar. Add 2 tablespoons boiling water and stir until sugar has dissolved, then add seltzer water.
2. In a separate bowl, beat cream, sugar, and remaining espresso powder until mixture becomes fluffy and set aside.
3. Divide seltzer mixture between 2 glasses. Using a small ice cream scoop, divide ice cream between glasses. Press down to submerge.
4. Top with a dollop of whipped cream. Sprinkle with espresso beans; serve immediately.

Kitchen Boss Season 2 Episode 14 - Comfort Food

Buddy's Mashed Potatoes

 Ingredients:

• 3 pounds Yukon gold potatoes, peeled
• 4 tablespoons butter at room temperature
• 3 ounces cream cheese
• 3 tablespoons sour cream
• Salt and pepper
• 1 cup milk

Directions:

1. Cut the potatoes, into 1 to 2 inch chunks and place in a deep pot with cold water to cover by 1 inch. Add 1 teaspoon of salt. Bring to a boil, reduce heat and simmer, 15 to 20 minutes, or until potatoes are just-tender in the center. Pour potatoes into a colander and shake dry. Put potatoes into a stand mixer or a separate bowl to mix with beaters
2. Gently heat the milk and keep warm.
3. Begin mixing potatoes and add butter, cream cheese, sour cream, salt and pepper. When those ingredients have incorporated, slowly add the warm milk.
4. Add salt and pepper to taste and serve warm.