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Delicious recipes featured in Chef the Movie

Chelsea is the author of the food blog Chelsea's Messy Apron where she shares a wide variety of recipes including family-friendly and easy meals, lots of baked goods and desserts, and plenty of healthy eats. She received her BA in Exerci...

With a few healthy swaps

After watching Chef the Movie and seeing these two mouthwatering and amazing dishes, I was inspired to get cooking. I bought all the ingredients and set to work. I made a few healthy swaps in both recipes. The result was two of the most flavorful dishes and definitely ones that will be used over and over again in my home.

Pasta aglio e olio

This pasta dish is healthy, simple and elegant. The whole wheat pasta is tossed in an extraordinary flavorful yet simple mixture of olive oil, lemon, garlic, parsley and several other great supporting flavors.

pasta aglio

Pasta aglio e olio

Pasta aglio e olio is a traditional Italian pasta dish that is known to be easy and inexpensive, yet the flavors are very fresh and inviting. This dish has been made healthier with whole wheat pasta that has many known nutritional benefits including improved energy levels and better digestive health.

Recipe adapted from Roy Choi

Serves 4-6

Ingredients:

  • 1 pound (16 ounces) whole wheat spaghetti noodles
  • 3/4 cup extra virgin olive oil
  • 8 large garlic cloves, thinly sliced
  • 1 tablespoon chopped onion
  • 1 tablespoon crushed red pepper flakes
  • 1 cup fresh parsley, minced
  • 1/2 cup freshly grated Parmesan cheese
  • 5 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest
  • Salt and pepper, to taste

Directions:

  1. Bring a large pot of water to a boil. Cook the pasta noodles according to package directions.
  2. Meanwhile, heat the olive oil over medium heat in a large pan (that will be able to hold the noodles). Add in the garlic and cook for 2 minutes stirring frequently.
  3. Add in the chopped onion and red pepper flakes and stir for another minute.
  4. Reserve 1/3 cup of the pasta water from the noodles and add it into the olive oil mixture. Simmer the mixture for 3-4 minutes until the liquid is reduced by about a third. Add in the fresh lemon juice and simmer for another 2-3 minutes.
  5. Add in the drained pasta and toss to coat well. Remove from the heat and add in the parsley and Parmesan cheese.
  6. Check for flavor and adjust the salt and pepper, parsley and lemon juice to taste.
  7. Enjoy immediately.

Mojo pork Cubanos

pork cubano

These delectable sandwiches are unique and flavorful. After being cooked on the panini grill, they practically melt in your mouth. The slow-cooked pork is incredibly tender and goes perfectly with the melty Swiss cheese and thinly sliced ham. The crunchy pickles have a bit of zest and tie all the flavors together.

Mojo pork cubanos

This meal is made healthier with whole wheat sub rolls, a reduced-fat cheese and a very healthy pork marinade that goes in the slow cooker.

Mojo pork cubanos

Recipe adapted from Roy Choi

Serves 6

Ingredients:

  • 6 soft all-natural whole wheat sub rolls, sliced in half
  • Brummel and Brown butter spread made with yogurt
  • 6 ounces thinly sliced boiled ham
  • 1/2 pound thinly sliced reduced-fat Swiss cheese
  • 3/4 pound roast pork, shredded (recipe to follow)
  • 3 dill pickles, thinly sliced lengthwise
  • Mustard
  • Cilantro, to taste

Mojo-marinated pork shoulder:

  • 3-1/2 pounds boneless pork shoulder
  • 1 cup low-sodium chicken broth
  • 1 cup lightly packed cilantro, finely chopped
  • 3/4 cup freshly squeezed orange juice
  • 1/2 cup freshly squeezed lime juice
  • 8 garlic cloves, minced
  • 1 tablespoon oregano, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin

Directions:

  1. Preheat a panini grill or press. Place the pieces of ham on the press and cook, turning once, for about 1 minute and then transfer to a plate.
  2. Slice the whole wheat sub rolls in half lengthwise. Generously coat both sides of the subs with the Brummel and Brown light butter spread.
  3. Generously layer mustard on the bottom of the rolls. Then layer the ham, pork, reduced-fat Swiss cheese and the sliced pickles. Place the top on the roll and then spread more of the light butter spread on the top of the sandwich.
  4. Place the sandwich in a panini grill and cook until the cheese is melted — about three minutes.

Mojo-marinated pork shoulder:

  1. Remove all packaging from the pork.
  2. In the bottom of a large slow cooker, combine the chicken broth, cilantro, orange juice, lime juice and minced garlic. Stir.
  3. Place the pork shoulder on top of mixture. Rub the oregano, chili powder and ground cumin all over the top of the pork.
  4. Cover and cook on high for 6-8 hours or low for 8-10 hours.
  5. Using 2 forks shred the meat into small bite-sized pieces. Discard any remaining liquid.

Looking for some inspiration of your own? Check out this trailer for the movie.

This post was sponsored by Chef the Film.

Other dinner recipes

Simple shrimp pasta
Honey-Sriracha chicken sandwich
Light, fresh springtime pasta with pea pesto

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