Rosemary Chicken with Roasted Agave Sweet Potatoes and Sautéed Green Beans

Rosemary Chicken

1 pound boneless chicken breast-skinless

2 sprigs fresh rosemary-leaves roughly chopped

1 clove of garlic-minced

2 tablespoons extra virgin olive oil

1 teaspoon kosher salt

Roasted Agave Sweet Potatoes

2 1/2 pounds sweet potatoes-cut into 1/2-inch-strips or wedges

1/4 cup extra virgin olive oil

1 1/2 tablespoons of agave nectar

1/2 teaspoon salt

1/2 teaspoon of black pepper

Sautéed Green Beans

1 pound green beans-frozen

2 tablespoons extra virgin olive oil

1 teaspoon salt

1/2 teaspoon of black pepper

*Preheat oven to 400 degrees

Let’s get started.

Wait…Please, Wash your Hands.

Now, let’s make something Pretty and Delicious!

Rosemary chicken-Place a Large skillet on medium heat add in 1 tablespoon of olive oil. In a medium bowl whisk together the oil, rosemary, garlic, salt and pepper. Toss chicken in mixture and then place into the hot pan. Cook chicken until golden brown. Finish your chicken in the oven. Once, the chicken is fully cooked, remove it from pan and allow to rest for 3-5 minutes before you slicing.

Agave Sweet potatoes-Cut your sweet potatoes into 1-inch wedges-lengthwise. Place the sweet potatoes in a large bowl. In a small bowl whisk together the olive oil, agave nectar, salt and pepper and then pour the agave mixture over the sweet potatoes and toss until the sweet potatoes are glossy. Place the sweet potatoes in a shallow roasting pan and place in the oven. Baked for 15 to 20 minutes until tender. Flip the sweet potatoes for even browning.

Sautéed Green Beans-In a medium skillet, sauté the green beans in olive oil and season with salt and pepper. Cook until tender.

Now, all you have to do is plate and Enjoy!

Chef Huda is a celebrity chef and owner of Pretty & Delicious, is a chef like no other, with an 1950’s Hollywood starlet flair, she has undeniable style and class, and a gift to create beautiful dishes that keep people craving more, She believes, “Not only should food taste good, food should be ‘Pretty and Delicious’ at all times.” Chef Huda’s delicious culinary creations have received national rave reviews from A-list Hollywood celebrities to Political Leaders. She is a multi-talented, Chef Huda is also a food writer, food product reviewer and entertainment correspondent.

For more Pretty and Delicious recipes and to find “A Happy Food Place” visit www.Chefhuda.com

Follow her on Twitter @chefhuda

Black-Eyed Peas Salad
Recipe by Chef Huda

2 cans of black-eyed peas-store brought (15oz cans)
1 large tomato-small dice
1/2 cup of red onion-small dice
1 medium red bell pepper-small dice
1 medium green bell pepper-small dice
3 tablespoons balsamic vinegar
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Kosher salt
1/2 teaspoon of freshly cracked black pepper

Please Wash your Hands…

Okay, now we are ready to start….

Let’s start with our Black eyed peas. Start by draining each can of black-eyed peas. Now, let’s make something Pretty and Delicious. In a large bowl combine all of your ingredients. Toss until everything is friendly, then taste. Then cover and refrigerator your salad for at least 1 hour before serving.

Chef Huda Tip: This dish is perfect to make ahead of time or the night before a gathering. This salad gets better the longer it sets.

When ready remove from refrigerator, lightly toss and serve. Now, all you have to do is Enjoy!

The event will be an interactive, open dialogue with stakeholder groups and the media to highlight what the health care law, the Affordable Care Act, is doing to improve the health of racial and ethnic minorities.

This year’s theme, Health Equity Can’t Wait. Act Now in Your CommUNITY!, is a call to action for all of us to work together to reduce health disparities.  Join us and learn more about how the Administration is working to improve the health of minority communities and achieve health equity for all Americans.

Townhall Panel features

Cecilia Munoz, Director of Domestic Policy Council, The White House

Kathleen Sebelius, Secretary, US Department of Health & Human Services

Dr. Regina Benjamin, Surgeon General, US Department of Health & Human Services

Dr. J. Nadine Gracia, Acting Deputy Assistant Secretary for Minority Health & Director of the Office of Minority Health, US Department of Health and Human Services

Mayra Alvarez, Director of Public Health Policy, Office of Health Reform, US Department of Health & Human Services

B. Smith, Iconic Restaurateur, Author, and Lifestyle Expert

Dr. Dirk Schroeder, Executive Vice President, Univision’s HolaDoctor

Dr. Tyeese Gaines, Health Editor of the Grio

Roasted Golden Potato Rounds by Chef Huda

Roasted Golden Potato Rounds
2 1/2 pounds Yukon Gold potatoes-Cut into 1/2-inch rounds
1/4 cup Extra Virgin Olive Oil
1/2 teaspoon Black pepper
1/2 teaspoon Garlic salt
1/4 cup of Parsley-roughly chopped

*Preheat oven to 425 degrees

Let’s get started

Wait…Please, Wash your hands

Okay, now we are ready to start!

Now, let’s make something Pretty and Delicious.

Start with washing and drying your potatoes, then cut potatoes into 1-inch rounds. In a medium bowl toss the potatoes, olive oil, garlic salt, parsley and pepper until glossy.

Baked for 15 to 20 minutes until tender in the middle with a light crisp on the outside. Once your Roasted Potatoes Rounds are done, remove from oven. Sprinkle with additional salt and pepper, if needed. Plate your Roasted Potatoes Rounds. Now all you have to do is Enjoy!

Recipe by Chef Huda

1 box of Fettuccine pasta
1/4 cup butter
1 cup heavy cream
1 1/2 cups freshly grated Parmesan cheese
1 clove garlic-minced
1 cup chopped fresh spinach-rough chopped
2 large tomatoes-small diced
2 tablespoons Extra Virgin Olive Oil
1 teaspoon Kosher salt
1/2 teaspoon of freshly cracked black pepper

Please Wash your Hands…

Okay, now we are ready to start….

Let’s start with our pasta. Place a large pot of water on high and bring to a boil. Follow the directions on the pasta box for proper cooking time.

While your pasta is cooking, place a large sauté pan or skillet on medium heat add in 1 tablespoon of olive oil and butter. Once the butter melts add in the garlic let cook until soft.

Chef Huda Tip: Do not brown the butter or garlic.

Add in the heavy cream and let simmer for 3-5 minutes, then add in the parmesan cheese and whisk until cheese melt and the sauce is smooth.

Chef Huda’s Tip: When your pasta is done, do not rinse it. It is always best to take your pasta right from the pasta water to the sauce to insure pasta dish happiness!

Now, let’s make something Pretty and Delicious! Once the Pasta is done add it into the pan with your sauce. Add in spinach, tomatoes salt and remaining olive oil and toss then taste. If it’s perfect, plate on a large bowl and sprinkle with Freshly cracked Black Pepper. Now, all you have to do is Enjoy!

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