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Cook like a Redbird chef from home and share favorite recipes

Each year the Alumni Association hosts Cook like a Redbird Chef on campus for attendees to come together to learn new, unique recipes. Under these new circumstances, that will not change this year as Redbirds can “cook like a Redbird chef” at home. Thanks to Event Management, Dining, and Hospitality’s Chef Phil Cade, below are a few recipes Redbirds can try as a family. As an added bonus, the Alumni Engagement staff has shared some of their favorites too.

To keep the sharing and fun going, Redbirds can submit their own recipes to be featured on the new Redbird Recipes website, a place where Redbirds can go to find new ideas to cook and create thanks to fellow Redbirds.

From the kitchen of Chef Phil:

Roasted Brussel Sprouts

  • Brussel sprouts                 3lbs+ 9oz
  • Black pepper                      3/8 tsp
  • Coarse Kosher salt           7/8 tsp
  • Canola oil                            2 tsp + 3/4tsp

Remove core and cut Brussel sprout in half-length wise. Toss Brussels with salt, pepper, and oil. Spread a single layer of Brussel sprouts on a sheet tray. Bake at 350 degrees for 10 min and stir with a spatula. Bake another 10 min. Leaves should start to caramelize. Remove and serve. (10 4oz portions)

Roasted Chicken

  • Fresh quartered chicken               10 quarters
  • Fresh parsley (minced fine)          2 Tbsp
  • Fresh thyme                                       1 + ½ tsp
  • Ground rosemary                            1 + 5/8 tsp
  • Coarse kosher salt                            1 Tbsp + ½ tsp
  • Chopped garlic                                  1 1/3 Tbsp + ¾ tsp
  • Black pepper                                     2 3/8 tsp
  • Canola oil                                            ¼ cup + 2 1/3 Tbsp

Combine seasonings together and toss with chicken and oil. Place chicken on a sheet tray by keeping the white and dark meat separate. Bake at 375 degrees for 30 to 40 min or until internal temperature reaches 175.

Cherry Cobbler

  • Cherry pie filling                1qt + ½ cup
  • Unbleached flour             ½ cup + 1 1/3 Tbsp
  • Brown sugar                       ¼ cup + 3 Tbsp
  • Oatmeal                               ¼ cup + 3 Tbsp
  • Unsalted butter                ¼ cup + 1 1/3 Tbsp

In a mixing bowl combine ½ cup flour, ¼ cup brown sugar, cherry filling. Place mixture in a casserole pan

Topping:  combine cinnamon, rest of flour, brown sugar, and oatmeal in a mixing bowl. Slowly blend ingredients together, then gradually drizzle melted butter with the oatmeal mix

Bake at 350 degrees for about 35 minutes or until the top of the cobbler turns brown and bubbly. Internal temperature should reach 165 degrees.

From the kitchens of Alumni Engagement staff:

Pepperoni Pizza Roll, Juliana Nelson ’14

  •  1 tube of crescent rolls (any brand)
  • 1 package of Pepperoni (or can substitute with any other meat desired)
  • 4 mozzarella cheese sticks
  • 1 cup of red sauce

Preheat oven to 325 degrees. Lay out crescent rolls on baking sheet. Place 3-5 pieces of pepperoni on the wide end of each crescent roll. Place ½ a cheese stick at the wide end of the crescent roll and roll it up staring at the wide end rolling towards the pointed end. Optional, Sprinkle oregano and red pepper flakes on top of crescent roll. Bake on 325 for 15 minutes or until golden brown.

Grandma’s Au Gratin Potatoes, Lindsay Vahl ’06, M.S. ’09

  • 5 lbs. of russet potatoes
  • 2 large white onions
  • 2 sticks of butter
  • 4 TBSP of flour
  • 3 cups of milk
  • 16 oz shredded cheddar cheese
  • Seasonings: salt, pepper, cayenne pepper, pork barbeque spice by Custom Culinary

Preheat oven to 300 degrees. Peel and slice potatoes into 1/8-inch slices. Finely chop onions.

Melt butter in a saucepan. Slowly add flour and stir continuously to thicken. Slowly add in milk and bring to a boil while stirring regularly. Add cheese and stir until melted

In a 9×13 pan, layer the potatoes, onions, seasonings, and rue (about four layers) then top with a layer of shredded cheddar cheese. Use the cayenne pepper sparingly unless you want spicy potatoes! Cook until potatoes are soft and tender. This recipe is also good to place in a crockpot on low for 4 hours.

Pan of Happiness Dessert, Jamie Sennett ’99

  • 2 – 8oz cream cheese
  • 2 – 8oz crescent rolls
  • 1 cup sugar
  • 1 egg yolk
  • 1tsp vanilla

Topping

  • 1 tbs sugar
  • 1tsp cinnamon
  • 1 egg white beaten

Preheat oven to 350 degrees. Spread one tube of crescent rolls to line the bottom of an ungreased 13×9 pan. In a separate bowl, mix cream cheese, egg yolk (save egg white in separate bowl), sugar and vanilla. Spread mixture over the bottom crescent rolls. Unroll and spread the last crescent roll tube on top of the cream cheese mixture, pressing seams together to not leave spaces. Brush egg white on top. Sprinkle with combined cinnamon and sugar evenly (can use as much as you prefer). Bake 30 minutes. Allow to completely cool before serving.

Coffee Cake, Kris Harding, M.S. ’94 

Spray Bundt pan with grease. Place ½ cup chopped pecans on bottom. Add 12-14 Rhoades white dinner rolls, put around the bottom of the pan. Sprinkle package of cook and serve butterscotch pudding (not instant). Sprinkle ¾ cup brown sugar. Melt ½ cup butter and drizzle on top. Add ½ cup pecans on top. Cover with a towel and let sit overnight. Preheat oven to 325 and cook ½ hour and flip on to pan to enjoy.

Find these and more recipes through the Redbird Recipes website.