Diary of a Chef | Vineyard

Classic Chili for Slow Cooker

by Deborah Peterson | Oct 12, 2019 | Diary of a Chef, Dinner

Classic Chili – For Slow Cooker 1 T olive oil1 yellow onion (diced)1 pound lean ground beef1 1/2 T chili powder 2 T ground cumin2 T sugar2 T tomato paste1 T garlic powder 1 112 tsp salt1/2 tsp black pepper1/4 tsp cayenne (optional)1 1/2 cups beef broth1...

Fish tacos with Citrus Dressing Keto Friendly

by Deborah Peterson | Dec 10, 2018 | Diary of a Chef, Low-Carb, Recipes

Fish tacos with Citrus Dressing Keto Friendly Fish tacos with Citrus Dressing Keto Friendly A quick and healthy meal that many special diets can enjoy. 2 pounds of fish (Cod, Mahi-Mahi, and Halibut all work well)2 T lemon pepper seasoningOlive oil for drizzling1 white...

Chef Deborah Peterson on Answers for Elders Radio Show

by Deborah Peterson | Nov 17, 2018 | Diary of a Chef, Personal Chef

Chef Deborah Peterson on Answers for Elders Radio Show Holiday Entertaining with Elder Family MembersChef Deborah discusses with Suzanne Perkins Newman about the seniors in our lives and the big day: Thanksgiving.A recommendation when cooking for people who have salt...

Best Steak Ever

by Deborah Peterson | Aug 15, 2018 | Diary of a Chef, Dinner, Low-Carb, Recipes

Best Steak Ever Best Steak Ever Summertime is for grilling at our house! The beautiful part of following a low-carb diet is enjoying local meat and fresh produce, especially when you don’t want to warm up the house with cooking indoors. Get outside and...

Savory Almonds

by Deborah | Jul 11, 2018 | Diary of a Chef, Recipes

Savory Almonds Savory Almonds Perfect snack before a party, or just something healthy to nibble on between meals. 1 lb almonds2 T Fresh Sage2 T Fresh Rosemary2 T Extra Virgin Olive OilA little Kosher Salt Roast at 375 degrees for 8 to 10 minutesSprinkle...

Bell Pepper and Jicama Salad

by Lacey | Jun 21, 2018 | Diary of a Chef, Recipes

Bell Pepper and Jicama Salad Bell Pepper and Jicama Salad Delicious on a warm sunny day. 3 Multi-Colored Bell Peppers (chopped)1 cup Jicama (chopped)2 T minced fresh cilantro2 T seasoned rice vinegarSalt to taste (start with ½ tsp) Add all ingredients together. Chill....