Chef Kim whips up quick and easy (and tasty!) recipes - WCAX.COM Local Vermont News, Weather and Sports-

Chef Kim whips up quick and easy (and tasty!) recipes

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Kim Emery is a chef instructor from SUNY Plattsburgh. She teaches us how to make quick and easy recipes (that even your kids will love!).

Cook Once, Get Two Meals

Chicken soup/Chicken quesadillas

4 bone-in chicken breast halves

2 tbsp. olive oil

2 medium onions

4 carrots, diced

4 celery sticks, diced

2 bay leaves

1 cup egg noodles

1 quart of low sodium chicken stock

1 Gallon of water


Dice the onion, carrot, and celery. Add the olive oil, sauté until the onions are translucent and the carrots and celery are softened.  Add the chicken breast halves, stock, and water along with 2 bay leaves.  Bring to a boil then let simmer on low for approximately and hour.

Remove the chicken halves and set aside two of them.

Shred 2 halves of chicken for the soup and place in the soup.

Place back on stove and simmer until ready to serve.


4 Flour tortillas

4  oz cheese

1 tomato

1 green pepper, diced

Other fresh vegetables as desired

Shredded chicken.

Saute over medium heat until cheese is melted. Remove, cut into triangles and serve.

Stuffed French Toast/ French toast sticks

1 loaf of challah bread

½ loaf of French toast bread

4 oz. Cream cheese

2 tbsp. Blueberry preserves

7 eggs

1/2 cup milk


1 tsp. cinnamon

Cinnamon sugar to dust the French toast sticks

Healthier Cookie Bars

1 ¾ cups all-purpose flour

¼ cup ground flax meal

¼ cup whole wheat flour

1 tsp cinnamon

1 tsp. salt

1 tsp. baking soda

12 oz. chocolate chips

2 sticks of butter

¾ cup brown sugar

¼ cup honey

¼ cup sugar

2 eggs

Combine dry ingredients, set aside.

Cream together butter and sugar, add eggs, add honey.  Stir in dry flour just until combined.  Add chocolate chips.

Bake half the batter in a 8X8 pan for 25 minutes at 350F.

Refrigerate the other half of the dough to slice later when you need home baked cookies in a hurry.

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