Konvergent Happy Hour with Personal Chef Val Smith


June 18, 2020


Here are the recipes seen in the video:



Cilantro lime chicken with carrot and cabbage slaw and fresh guacamole


2 Chicken breasts (split down the middle or tenders)

½ cup Cilantro chopped

1 tsp chili powder

1 tsp cumin

1 Lime juiced

½ tsp minced garlic

Salt/pepp

1 Tbsp olive oil

Grill. Or in a pan on medium high. Drizzle with olive oil. Once hot, add chicken and cook for 5 min on each side. (until cooked through) Or heat oven 350 and cook for 20-25 min.

Slaw:


Shredded carrots

Half red cabbage sliced

2 Tbsp Apple cider vinegar

1 Tbsp fresh Lemon juice

2 Tbsp olive oil

½ cup cilantro chopped

Sea Salt


Guacamole:


3 avocados

2 Tbsp chopped red onion

5 shakes of Tobasco sauce

1 lemon juiced

½-1 cup Cherry tomatoes chopped

½ tsp minced garlic

¼ tsp salt

Put all of the avocados into a bowl. Add salt, garlic, lemon juice, tobacco and red onion. With a knife, chop through the avocados. Once the avocados are chopped to bite size, gently fold in sliced cherry tomatoes.

Balsamic marinated steak with chopped Greek salad and red wine vinaigrette


Flat iron/ flank steak (1 lb)

marinade

¼ cup Balsamic vinegar

1 Tbsp worcestershire sauce

¼ tsp minced garlic

Salt/ pepp

Grill steak as desired. Or: In a pan on medium high, sear steak for 3 min each side (for med rare) set aside and let rest. Combine all of the ingredients for the salad in a bowl.

Chopped Greek salad


2 Cucumbers diced

Yellow, orange or red bell pepper chopped

½ cup sliced Kalamata olives (optional)

1 cup Cherry tomatoes chopped

¼ cup Feta (optional)

1 can Garbanzo beans (optional)

¼ red onion thinly sliced

Greek Vinaigrette

¼ cup extra-virgin olive oil

2 Tbsp. red wine vinegar

1 lemon juiced

1 tsp minced garlic cloves garlic

1 tsp. dried oregano leaves

3 pinches of salt

10-15 grinds black pepper


Herb Chicken in mushroom spinach cream sauce with spaghetti squash (or noodles, zoodles)

3 chicken breast

¼ cup Sherry vinegar

1 cup sliced baby bella Mushrooms

2 cup Spinach packed

1 tsp minced Garlic

½ tsp dried thyme or 4 sprigs fresh thyme

¼ cup heavy Cream

2 tbsp of Butter

¼ cup Chopped onion

Salt/ pepp to taste

1 Tbsp Olive oil

4 zucchini made into Zucchini noodles

½ tsp minced garlic

Salt and pepper


In a pan on medium high heat. Add 1 Tbsp olive oil, season the chicken with salt and pepper, add chicken to the pan and cook on each side for 3 min. Remove chicken and set aside. Add onion, salt and pepper. Add a drizzle more oil, then add mushrooms, pepper, thyme, sherry vinegar. Cook for 2 min so mushrooms absorb the vinegar. Add the spinach and garlic. Season with salt and pepper. Add butter, chicken broth and cream. Add the chicken back to the pan. Turn temp to medium and cook for 7-10 min, until the chicken is cooked through and the sauce is thickened.

Zoodles:

In a separate large pan on medium high, heat 1 Tbsp of olive oil. Once hot, add zucchini noodles, salt and pepper. Add ½ tsp minced garlic. Cook about 5 min – 7 min stirring frequently. Add the noodles to the pan of chicken or vice versa! Enjoy!


Homer Smith | 3010 Harborview Drive, Suite 202, Gig Harbor, WA 98335 | (253) 236-7000

David Stuehling | 2754 NW Crossing Drive, Suite 204, Bend, OR 97703 | (541) 210-5600 

 Melissa Cournyer | 3010 Harborview Drive, Suite 202, Gig Harbor, WA 98335 | (253) 236-7000 

 

Investment advice offered through Integrated Financial Partners, doing business as konvergent wealth partners, a registered investment advisor.