Latest news with #AlRomano
Yahoo
6 days ago
- Health
- Yahoo
Fire up the grill for these sizzling summer recipes
(WGHP) — Fire up the grill and cook your whole meal. Summer's grilling season so on this Recipe Wednesday, Chef Al Romano from GTCC's Culinary School shows us how to cook everything on the grill, from the fruit and vegetables to the meat, even pizza. Juice of 1 lime 1/4 cup honey 1 tbsp olive oil Small watermelon, cut into 1-inch-thick wedges Freshly torn mint leaves, for serving Flaky sea salt, for serving 1. Place the watermelon in vacuum-sealed bags 2. In the mixing bowl, add honey, lime, olive oil, and marinade. Add two bags and vacuum seal. If you don't have a vacuum sealer, just use freezer bags and place them in the refrigerator for a few hours. This will help intensify the flavors. 3. Heat grill or grill pan to medium heat. 4. When ready to grill, remove watermelon from bags, place them on a tray and brush them with the marinade from the bag 5. Place on grill. Cook until grill marks form and fruit softens slightly, about 2 minutes per side. 6. Sprinkle with mint and flaky sea salt and serve. Four Servings For the sweet potatoes 2 pounds sweet potatoes 3 to 4 tablespoons extra virgin olive oil Kosher salt For the dressing 1/4 cup finely chopped fresh cilantro (including tender stems) 1 teaspoon lime zest or lemon zest 2 tablespoons fresh lime or lemon juice 1/4 cup extra virgin olive oil Pinch salt Prepare the grill, prep the sweet potatoes: Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4-inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt. Make the cilantro lime dressing: Combine all of the dressing ingredients in a small bowl. Grill the sweet potatoes: Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3 to 6 minutes for each side, depending on how hot your grill is. Toss with dressing: Toss the sweet potatoes in a bowl with the dressing and serve hot. YIELD: 4 servings 4 medium ears of corn (silks removed and peeled) Melted butter, olive oil spray optional (salt to taste) Method 1: Juicy and Moist (In the Husk) Prepare the corn: Peel back the husks of the corn, but leave them attached at the base. Remove the silk threads from the corn and discard them. Replace the husks. Soak the corn: Soak the corn in cold water for about 15-30 minutes before grilling. Preheat the grill: Preheat your grill to medium-high heat. This usually takes about 10-15 minutes. Season the corn (optional): Brush the corn with olive oil or melted butter, and sprinkle it with salt, pepper, or any other desired seasonings before replacing the husk and grilling. This step is optional but adds flavor to the corn. Grill the corn: Place the corn directly on the preheated grill grates. Close the grill and cook the corn for about 10-15 minutes, turning occasionally. The exact cooking time may vary depending on the heat of your grill. Check for doneness: To check if the corn is done, carefully peel back a small section of the husk and check the kernels. They should be tender and cooked through. If the corn needs more time, re-wrap it in the husks and continue grilling for a few more minutes. Serve and enjoy: Once the corn is grilled to your liking, remove it from the grill. Let it cool for a few minutes before serving. Method 2: Charred and Smoky (without the Husk) Preheat the grill: Start by preheating your grill to medium-high heat, which usually takes about 10-15 minutes. Prepare the corn: Remove the husks and silk from the corn cobs. Rinse the corn under cold water to remove any remaining silk or debris. Pat the corn dry with a paper towel. Season the corn: Spritz the corn with olive oil and sprinkle it with salt and pepper, if desired. Grill the corn: Place the corn directly on the preheated grill grates. Close the grill and cook the corn for about 10-12 minutes, turning occasionally. The corn should develop grill marks and a slightly charred appearance. Check for doneness: To check if the corn is done, insert a fork or skewer into the thickest part of the corn cob. The kernels should be tender and easily pierced. If needed, continue grilling for a few more minutes until the desired tenderness is achieved. Serve and enjoy: Once the corn is grilled to your liking, remove it from the grill. Let it cool for a minute or two before serving. Yield: Two grilled pizzas Pizza Dough: 1 cup warm water (110 degrees F/45 degrees C) 1 (.25 ounce) package active dry yeast 1 pinch white sugar 3 ⅓ cups all-purpose flour 1 tablespoon olive oil 2 teaspoons kosher salt 2 cloves garlic, minced 1 tablespoon chopped fresh basil Garlic Oil: ½ cup olive oil 1 teaspoon minced garlic Pizza Toppings: ¼ cup tomato sauce, divided 6 oz fresh mozzarella cheese or fresh, divided 4 tablespoons chopped fresh basil, divided Gather all ingredients. Make dough: Pour warm water into a large bowl; dissolve yeast and sugar in warm water. Let stand until the yeast softens and begins to form a creamy foam, about 5 to 10 minutes. Mix in flour, 1 tablespoon olive oil, and salt until the dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place the dough in a well-oiled bowl and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down; knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again. Meanwhile, make garlic oil: Combine 1/2 cup olive oil with minced garlic in a microwave-safe cup or bowl. Heat for 30 seconds in the microwave. Preheat an outdoor grill for high heat; brush the grate with garlic oil. Make pizzas: Punch down the dough and divide it in half. Form each half into an oblong shape, 3/8 to 1/2 inch thick. Carefully place one piece of dough on the hot grill. Dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush garlic oil over the crust. Top with 1/2 of each of the following: tomato sauce, cheese, topping of your choice and basil. Close the lid and cook until the cheese melts. Remove from the grill and set aside to cool for a few minutes. Repeat with the second piece of dough. Servings: 6 Cook: 10 minutes Marinating: 10 minutes Ready in: 25 minutes This grilled salmon is one of the best salmon recipes I have tried and it only takes FIVE ingredients. Bonus: There is minimal prep and minimal cleanup. 3 lb. side of salmon, skin on 3 tbsp soy sauce 2 tbsp dijon mustard 1 1/2 tsp minced garlic (1 large clove) 1/3 cup olive oil, plus more for brushing the grill 1 tbsp minced parsley (optional, for looks) Lay the salmon skin side down on a cutting board and cut the salmon crosswise into 6 equal portions. Transfer to a 13 by 9-inch baking dish, skin side down. In a small mixing bowl, whisk together soy sauce, mustard, garlic and olive oil until mixture is emulsified (fully comes together). Set aside about 2 tbsp of the marinade mixture, then spoon and spread the remaining mixture over the salmon, let rest at room temperature for 10 minutes. Meanwhile, preheat grill over medium-high heat to about 400 degrees F. Clean grill grates and brush with oil. Place salmon on grill skin side down and cook about 4 minutes, then carefully flip (I sort of roll it) and continue to cook another 4 minutes or to desired doneness. Remove skin from salmon, then plate and brush remaining 2 Tbsp marinade mixture over salmon. Serve warm, garnished with parsley if desired. Notes: If you do not have a grill, you can likely bake the salmon at 400°F for 10 to 15 minutes instead. There is no need to remove the salmon skin beforehand. It is safe to eat and tastes delicious! Grilled salmon pairs nicely with grilled corn on the cob, black bean and corn salad, a simple side salad, and so much more. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
07-02-2025
- Health
- Yahoo
Heart-healthy recipes for Super Bowl Sunday
(WGHP) — It's American Heart Month and Super Bowl weekend, so we thought it would be a great idea to share some heart-healthy recipes for your gameday party! Chef Al Romano, a professor of culinary arts and hospitality management at Guilford Technical Community College is sharing his recipes with us. First up, is a delicious healthy lasagna. Prep Time: 30 minutes Cook Time:1 hour Total Time: 1 hour and 30 minutes Servings: 8 large 12 no-boil lasagna noodles* (*chickpea) 1 medium zucchini 8 oz. mushrooms 5-6 oz. fresh baby spinach Two 26 oz. jars marinara sauce (or at least 6 cups homemade) 1 pint ricotta 8 oz fresh mozzarella Optional: fresh basil, dried basil, Italian seasonings Preheat oven to 375°F (190°C) Prepare the veggies: Dice mushrooms and zucchini In a large skillet over medium-high heat, sauté mushrooms for 3 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.) Add zucchini, and sauté for another 5 minutes. Add spinach, stirring often, until slightly wilted. Turn off the heat and set aside. Layer the lasagna: In a deep 9″ x 13″ casserole dish, spread 1.5 cups of marinara sauce on the bottom. Then add 4 noodles. Add half of the ricotta in small dollops, then half of the veggies, then 1.5 cups marinara. Place 4 more noodles, then the rest of the ricotta and veggies, and 1.5 cups of sauce. Finish with 4 noodles and top with 1.5 cups of marinara. Be sure the noodles are covered in sauce. Top with mozzarella. Bake: Cover the dish with tin foil. Place it in the oven and bake for 45 minutes. Then remove foil and bake uncovered for another 10-15 minutes. Let cool for 10 minutes before slicing and serving. Notes: Noodles: I use Chickapea brand oven-ready no-boil noodles that are gluten-free. If not using no-boil noodles, you will need to cook the noodles ahead of time according to package instructions, leaving al dente (slightly firm). Marinara: You will need at least 6 cups of marinara sauce, or even more if you like it extra saucy. Oil-free: Use the oil-free sauté method and a marinara sauce with no added oil. Next up, is Chef Al Romano's four-ingredient protein cheesecake. Total Time: 55 minutes Yield: 8 servings 2 cups cottage cheese 5 oz Greek yogurt 2 large eggs 1 tablespoon protein bake powder (e.g., Bethany's Pantry Protein Bake Powder) Optional Add-ins: Sweetener of choice Pinch of sea salt 1 teaspoon vanilla extract 1 teaspoon lemon juice Preheat oven to 350°F (175°C). Grease or line a baking dish with parchment paper. In a blender, combine cottage cheese, Greek yogurt, eggs, and protein bake powder. Blend until smooth. Add optional sweetener, sea salt, vanilla extract, or lemon juice for enhanced flavor. Blend again if added. Pour the batter into the prepared baking dish, spreading it evenly. Bake for 45 minutes, or until the cheesecake is set and slightly golden on top. Let the cheesecake cool completely, then refrigerate for at least 2 hours before slicing and serving. Notes: Use a non-stick or springform pan for easy removal. Adjust sweetness to taste with your preferred sweetener (e.g., stevia, monk fruit, or honey). Add a light topping like fresh fruit or a dollop of Greek yogurt for extra flavor. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
