Lunchbreak: Vesuvio chicken and spaghetti, prepared by Jeffrey Gonzalez and chef Neil Byers, plus details about the Cooking Up Change Chicago Competition

Chef Neil Byers and Jeffrey Gonzalez from Richards Career Academy

Horse Thief Hollow
10426 S. Western Avenue
Chicago
(773) 779-2739
horsethiefbrewing.com

Event:
Cooking Up Change Chicago Competition
November 17
6:00 p.m. - 10:00 p.m.
Skyline Loft
Bridgeport Art Center
1200 W. 35th Street
Chicago

For tickets and more information:

healthyschoolscampaign.org/

Vesuvio Chicken and Spaghetti

Ingredients:
1 cup pasta, spaghetti
1/2 tsp garlic powder
1/2 Tbs Italian dressing
1/8 tsp black pepper
1 chicken drumstick
3 tsp salad oil
1/8 tsp raw garlic, chopped
1 tsp dried oregano

Directions:
Bring 1 1/2 quarts water to boiling. Add dried spaghetti pasta. Cook until al dente, firm but tender. Drain. Mix 1/2 tsp garlic powder, 1/2 Tbs Italian dressing and 1/8 tsp black pepper together and coat chicken leg thoroughly with the mixture. Mix 1/2 Tbs Italian dressing, 1/8 tsp garlic and 1 tsp oregano together in a bowl. Toss cooked spaghetti in mixture and coat completely. Place chicken on lined sheet pan and bake at 425F for 14 minutes or until internal temperature is 165 degrees. Place cooked, coated spaghetti on lined sheet pan in a single layer and bake at 425F 10-12 minutes or until slightly golden brown and crunchy.

 

Chopped Caesar Salad

Ingredients Weight/Measure Calories Sodium (MG) Fat (G) Price Directions
Dressing, bulk Italian 3 3/4 tsp. 25 168.75 0 .06 1.       Combine Italian dressing, mayonnaise and parmesan in a bowl until well mixed.

2.       Chop lettuce, peel and dice cucumber.

3.       Dice tomato and onion.

4.       Toss lettuce, cucumber, tomato, onion and shredded carrots together.

5.       Add dressing, tossing to coat vegetables evenly.

Mayonnaise, bulk 1 tsp.        12 44       .17 .016
Cheese, parmesan shredded 1/2 tsp. 9.2 17.5 .29 .01

 

Lettuce, romaine fresh

Local

1 cup 6 3 0 .15
Cucumber, w/ peel (fresh)

Local

1 Tbsp. 1.375 .12 0 .025
Tomatoes (fresh) 1 Tbsp. 1.75 .5 0 .012
Onions, red (fresh) 1 tsp. .95 .083 0 .00
Carrots, shredded (fresh)

local

1 Tbsp. 2.25 4 0 .037
TOTAL:   41.825 136.70       .46 .31

Caramelized Pear-pone

Ingredients Weight/Measure Calories Sodium (MG) Fat (G) Price Directions
Pear (#10 can) ½ c       60 5 0 .30 1.       Roast half pear, flat side down on parchment paper lined sheet pan at 425 degrees Fahrenheit for 10-12 minutes or until caramelized brown.

2.       Stir together yogurt and ground cinnamon.

3.       Dollop center of half pear (caramelized flat side up) with cinnamon vanilla yogurt mixture.

Cinnamon, ground 1/32 tsp. .25       0 0 .00
Yogurt, bulk, vanilla 2 tsp. 9 2.08 .02 .02
           
TOTAL:   69.25 11 .02 .32