Recipes by Thomas Grossmann (Page 10)

United States Chef

	Sweet & Spicy Beer Nuts by Thomas Grossmann These sweet and spicy IPA beer nuts are super easy to make and are so addicting. You can adjust the heat on these by adding more or less Sriracha and Cayenne.Add the beer and brown sugar to a large saucepan over medium heat. Stir until sugar has melted. Bring to a boil. Allow to boil untouched for 3 minutes.Remove from heat, stir…	1 vote 613 views
	Chicken Fajita Skillet by Thomas Grossmann Combine all the marinade ingredients together in a bowl. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour. (You can marinate them in the refrigerator for up to 6 hours, remove them an hour before cooking so that they can come up to room temp.)Remove the chicken from the marinade. Wipe off most of the…	1 vote 495 views
	American Flag Ice Cream Cake by Thomas Grossmann Here is the perfect cake to make for this July 4th weekend! It takes a bit of time to put this together but it tastes (and looks) amazing!Preheat the oven to 325 degrees F. Coat a 9-inch springform pan with non-stick cooking spray.Prepare the cake mix as directed on the package. Add the cocoa powder and food coloring to the…	1 vote 759 views
	Brownie Milkshakes by Thomas Grossmann 2 square brownie pieces for garnishIn a blender, place all ingredients. Cover; blend on low speed about 10 seconds or until smooth. Add more milk if too thick.Pour into glasses. Garnish each glass with a brownie square.Serves 2	1 vote 425 views
	Grilled Cheese with Shallots by Thomas Grossmann Cut the shallots in half lengthwise and peel them. Slice lengthwise into about one-eighth-inch wedges.In a small sauté pan, melt 1 tablespoon of the butter over medium heat. Add the shallots and thyme and season lightly with salt and pepper. Reduce the heat to medium-low and cook, stirring often until the shallots are caramelized,…	1 vote 384 views
	Easy Beef Empanadas with Chimichurri – Served with Tomato Feta Salad by Thomas Grossmann 1 lb lean (at least 80%) ground beef1/2 small red onion, finely choppedSalt and pepper to taste1 tablespoon ground cumin1 tablespoon chili powder1 can (8 oz) refrigerated crescent dinner rolls1 egg white, beaten1 egg yolk, beatenInto a large skillet,…	1 vote 1143 views
	Tomato & Orzo Soup with Grilled Cheese Croutons by Thomas Grossmann I can’t tell you how many times I’ve had a bowl of tomato soup and a grilled cheese sandwich. It’s a perfect match! But why not combine the two? :-pIn a large pot, heat the oil over medium heat. Add the onions, and cook for 15 minutes, stirring occasionally, until soft. Add the garlic and cook for another minute. Stir in the…	1 vote 490 views
	Chicken Avocado Salad with Sriracha Drizzle by Thomas Grossmann This recipe is a delicious twist on your ordinary chicken salad. A great way to make use of leftover chicken you may have from a previous nights dinner.In a bowl mash avocados. Mix in lime juice, honey and garlic.Fold the chicken into the avocado mixture to coat. Season with salt to taste.Portion the salad over fresh pita bread and…	1 vote 461 views
	Buttermilk Ranch Chicken Skewers by Thomas Grossmann Cut chicken into one-inch cubes.Combine remaining ingredients in a bowl for marinade.Place the chicken in the bowl and coat well in the marinade. Refrigerate for at least 30 minutes and up to 2 hours.Thread chicken onto skewers (if using bamboo, soak in water for 30 minutes first.)Preheat grill, and bring to medium-high…	1 vote 460 views
	Spicy Southwest Corn by Thomas Grossmann Remove the husks and silk from corn and cut kernels off the cob.Heat butter and oil in a medium skillet over medium heat. Once hot, add corn kernels, ancho chile powder, and a generous pinch of Kosher salt.Let corn cook, stirring occasionally, until cooked through, about 10 minutes.Serves 4	1 vote 558 views