Category: Cooking With Team Logue

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hi I’m Lee-Ann Santos i’m Team Logue’s in-house designer and home stylist and tonight I’m gonna be making a butternut squash soup with a rosemary crueton.

So to start I always chop up a full big onion a little bit of carrot and celery diced and I throw that into hot olive oil to get it translucent and to get it softened up before I move on to adding the parsley and cilantro which I will actually throw that in a little bit later.  I’ve just got it chopped and ready to go I use a box of vegetable stock but one of the things that I like to add in are these little bullion cubes and I buy the McCormick’s were vegetarian but these are a chicken taste but they’re actually vegetable based and they have brought my soup game to the next level. The spices that I’m gonna add into this soup today and you can add in whatever you like or whatever you have but I’m using ground coriander, some tumeric, garlic powder, a little bit of salt I’ll add pepper in as well there’s some fresh ginger and some fresh garlic and I will throw the spices into the celery onion and carrot mixture once that gets going before I add to stock.

So I’ve got some olive oil into the pot that I get nice and hot I’ve already prepped my squash and carrots.  I do about one and a half carats here that I add in to boil later on when when I add in stock some water my bullion cubes and all that. So for now we’ll add in the celery and the carrots I will just stir this around until it’s nice and translucent and softened down so our vegetables are cooking really nicely here so I like to add all of my spices in so that they the heat brings the flavor out of them. So mix in there and then I’ll cook it first couple of seconds you can start to smell it you’ll know that it’s heating up they taste great as a combination and I will now add in all of my squash and carrots so that they can cook for a quick moment with spices as well before I add in any of these liquids. So I’m going to just break up the bullion it’ll break naturally but I just tend to break it up as i put it into the mixture add some pepper give that a little stir around the tumeric give everything a really nice color as well. I always add some tumeric and it’s very good for you.

Okay and now I will add in some stock and today I’m using a president choice organic vegetable broth but you can use whatever you have on hand so you can add in one full broth box or you can make your own just say yes I do like to add in some water as well I never just use the store-bought stock I do like it but I always add some water in two cups of water so while I’m waiting for the stock to come to a boil I’m gonna get my croutons ready for the oven I’ve turned it on to 400 so give it kind of hot I may end up boiling them a little bit near the end but for now we’ll just sprinkle olive oil all over it so yummy I’m gonna add some dried rosemary if I had fresh I would use fresh absolutely but I just have dried for today so that’s fine living my best quarantine life.

I’m gonna use a little bit of dried parsley as well just because I like it and some garlic powder as I tend to put garlic powder on everything. Just mix it around I think I might need a little bit more olive oil actually but you can do it through your own likeness whatever works for you know just try to get all the spices incorporated in there. Let’s see there might be enough so you just sort of mix it all around get it sort of into one level on the pan so everything can bake off nicely and we’ll flip it in about five minutes six minutes and see how it’s toasting. So I’ve got the croutons in the oven I’ve got the stock starting to come to a boil and I’m also going to add as a topping to the soup some pan-roasted pumpkin seeds. Alright so I just do it in a dry pan and just you know whatever just sprinkle a bit every one in there and then I’m just going to do them with a dry pan over high heat until you start to smell them and then once you do I just take them off and pop them into a bowl so that you can sprinkle them on the soup. Okay so I blended everything until the vegetables were soft which they are now with a fork I’ve added in the cilantro and the parsley and I’m just going to use this blender to immersion blender to to grind everything together. You can be sloppy in your own kitchen. Let me just wipe this up.

We’re going to garnish it with our croutons which toasted up really nicely I didn’t even have to boil them they just got nice and browned in a 400 degree oven and that’s just a 70% rye bread I had left over from cobs yesterday and I didn’t want it to go to waste so that’s how why I decided to make croutons for it.

Enjoy.

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Joshua from Team Logue here gear just doing our kitchen series roasted lamb with roasted vegetable, carrots, green onion, sweet potato. 3.5lb lamb, roasted vegetables cooked for hour and 45 minutes at 350 degrees left under foil 15 minutes ready to cut and eat. Enjoy.

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Hi this is Kristen from Team Louge and I’m going to be your host for tonight’s dinner.

Tonight we’re gonna make one of my family’s favorite, chicken enchiladas. So let’s get started!

So the first thing we’re gonna do here is make enchilada sauce. So basically there we go, I’m gonna pour 1/4 cup of vegetable oil into the pot, I’m gonna do that I’m going to add equal parts so 1/4 cup of flour and effectively we’re making like a roux just to thicken our sauce just to give it a little bit more oomf and to stick to our enchiladas as we go.

So just as this heats up I’m going to stir it together let it get all combined so that’s all consistent. Okay so to that I’m gonna add some strain crushed tomatoes I like these I think they’re called Posada they seem to be nice and smooth so they work out well. So we’re gonna add that now I’m gonna go ahead spice this up a little bit.

So I pre measured out some of my ingredients, I’m gonna add about three tablespoons of chili powder to give it that nice Mexican flavor and then we’re looking at a teaspoon of cumin I have one teaspoon each of garlic powder and onion powder and then about one and a half teaspoons of oregano just so that the tomatoes are not super tart we’re gonna put in about a tablespoon of brown sugar and of course  that’s sort of all our spices are in there stir it up it’s sort of that nice dark rich brownie or color because of the chili powder.

So I’m just gonna turn that down to sort of medium-low pop the lid on it. Okay we’re back and it’s time to start assembling our enchiladas so our sauce has cooked down a little bit and come together and is a little bit thicker. Earlier today I just cooked up some boneless skinless chicken breasts just put them in the oven with a little bit of chicken broth and some garlic and salt and pepper and cook those at 400 degrees for about 30 minutes.

You can buy a grocery store chicken and just shred that out if you’re pressed for time and use that or even those packages of like chicken that already comes to cook to prepare you can do that as well. I think this was like four chicken breasts and I’ll feed my family of six.

So what I’m gonna do is I’m going to take about half of the sauce that we made and I’m going to add this into the chicken and I’m gonna save the rest is gonna be our topping maybe even more like two thirds.

Now this is the basic you know filling along with cheese what I will do is I’ll make a couple like this and then I’m gonna add a little bit of spice because we have people in our family and they like a little bit spicier and some that are super sensitive to spice and sort out a little bit so make a few and then and we’re just gonna get that mixed into the meat. That’s mixed up now what we’re gonna do is we’re gonna start assembling so we just have your basic tortilla shell there was a little trick to this that I’ve learned over the years when I first started making these I would actually have a really hot pan of oil on the stove and I would blast the tortillas really quickly so that they would get a little soaked into them but not too much and that way they don’t dry out when they’re in the oven because obviously bread in a hot oven will get really crispy and we don’t want crispy we want nice and sort of soft and chewy.

I’ve learned to cheat over the years with cooking spray. So all I do is I give it a little blast both sides softens it up a bit then I’m gonna take my meat, I’m gonna kind of eyeball it as I said I think I did four chicken breasts it’s gonna end up making eight to ten we have our good old shredded Mexican cheese I’m gonna put mine on spicy ones into a pan I got a little spray my pan so I’ll probably do three or four for the kids that don’t like spice and then what I’m gonna do after that is I’m going to go ahead and I’m going to add some crushed red pepper flakes probably about one to two teaspoons depending on how spicy you want it and then I also have some cut-up jalapeno peppers I’ll put it in there add that and then I’ll keep assembling and I’ll show you the next step when that’s all done.

Okay here we are so we’ve rolled up all our enchiladas and now we’re going to put the finishing touches on them before they go into the oven.so we’re simply going to smother some of this sauce on the top these are my non-spicy babies for the spicy children let’s throw a little bit more cheese okay then these beauties are gonna go into an oven that was preheated to 350 degrees just for about 30 minutes. Really everything’s cooked in it the chicken was precooked so we just want to warm that up melt all the cheese make it gooey goodness and then we’ll come back into serve dinner.

Okay so here we are it is dinnertime at the house, we really need to like have a better name for our family or something but anyways here we are we have our chicken enchiladas spicy and not spicy we’ve paired it with some Spanish rice a little bit of the salad some fresh avocado and then cucumbers and carrots and stuff for the people that are maybe a little bit picky. Some of these people in the background anyways thank you very much for watching this, I hope everyone is keeping safe and healthy and stay home stay safe.

Bye bye.

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Welcome to Cooking with Team Logue. Our marketing manager came up with a great idea for each of us to pick something that we love to do and my mom was an amazing baker and she’s kind of passed a little bit of that on to me and I’m going to make a lemon whipped dessert for you today. It’s very very easy and I pulled out my trusty cookbook that my stepmother started for me when I got married many many moons ago and she gave me an amazing recipe called lemon whip dessert.

So three parts to this super super easy recipe. The first part is to prepare the lemon so that you can let it cool when you get over to the stove. The first thing you’re gonna do is pre-heat your oven to 350 and then we’re gonna start our lemon so we can let it cool before we put it all together. So we have two egg yolks in here we slightly heat, we add 1/3 cup of cold water, we get this all going, we mix it up a little bit then we add our package of lemon pie filling. Mix that in until it’s smooth. I use a little whisk all the time so there’s no lumps. The stove is not on yet we’re still mixing it up, we add once this is all stirred up we have 2 cups of hot water stir it in. Once it’s all stirred together we can put the heat on medium high. I cook with gas so it doesn’t take as long but with just an electric stove it’s going to take a little bit longer to come to a boil. So let’s get her on medium high and you have to constantly stir so this won’t take too long just a few minutes.

So we’ll just wait for it to come to a boil. Once it boils we let it boil for 30 more seconds and then turn the heat off and add our butter. Set it aside to cool and then we go on to step 2.

It is our base for our pan and so first of all 3/4 cup margarine or butter. I use butter salted and just a little tip that there is a tool on the butter that you can use my mom used it and I use it and it’s never failed me so just a little tip to use so 3/4 cup butter. 1 and 1/2 cup flour and another little tip when you do your flour which I learned a long time ago in 4h is pile your flour on and take a knife and bang it well enough. Add 2 tablespoons of white sugar I always use and this base is a shortbread just a little sweeter so I’m gonna add a bit more sugar.

Take a pastry blender and this another little tool that my mama passed on to me and you start to blend all this together and it does take a little bit of work if anybody’s made your shortbread before you’ll know and then just slowly get this together and I’ll show you what the consistency needs to look like in a few minutes once I get it there. This is the consistency you want so you want to be able to grab it and it squeezes together and forms. This is the fun part of the kids might like this.

So another thing when your baking you want to make sure that your surfaces are all clean. I’m just about there just want to make sure I get right to the corners it moves around really easy because of the butter in it just squeeze it together and so you don’t have any holes and you’ll feel where it’s a little higher and you can push it around and then when this is done we’re just gonna pop it into the oven for about eight to twelve minutes depending on how hot your oven is. I will show you what it looks like.

Step three of this lemon whipped dessert calls for taking one cream cheese and one cup of icing sugar, and one tub of Cool Whip put it all together it actually only calls for 3/4 tub but I use the full tub.

Once it’s it’s all whipped together and your crust is cool we can start putting together but the lemon has to be cooled and so this just has to be whipped together. Doesn’t have to be cold or anything can we put it in the fridge to put it together the next day basically. That’s it now we can start to put things together so here we are at the final stage of putting everything together and I wanted to show you what my shortbread looks like so it’s pretty still kind of creamy looking but just around the edges you’ll see a light brown and that’s when you know it’s it’s ready to come out the oven.

When you get to like 9 or 10 minutes and it’s not it’s not looking like that way just pop it in for another minute extend your timer for another minute or two and then you can take it so this is lemon cooled, I did whisk it just to loosen it up again because it does  harden up a bit while it’s cooling, Ready to go so we have our mixture of the cream cheese icing sugar and Cool Whip so that goes on first. Just cover all your shortbread up and then the final is our last tub of Cool Whip and just spread that on top just right to the edge.

Then take a fresh lemon wash it and then just put some zest on top and that’s it!

Lemon whipped dessert.

Enjoy!