Braille Monitor                                             April 2016

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This month’s recipe comes from the National Federation of the Blind of Alabama, proudly showcasing one of their members who has built his own business.

Chef Ivan's Chicken Tetrazzini© 
by Ivan Walker

Ivan Walker with his mother MinnieChef Ivan Walker is a blind chef and owns Southern Fusion Catering in Mobile, AL. He's also a personal chef, and offers private cooking classes. Chef Ivan is an active member of NFB's Mobile chapter, a graduate of The Art Institute of Atlanta, and the Louisiana Center for the Blind.

1 whole roasted chicken (medium diced)
1 box linguine pasta (chopped)
1 fresh green bell pepper (medium chopped)
1-1/2 cups fresh mushrooms (sliced)
2 cans cream of chicken soup
2 cans cream of mushroom soup
1 lb. shredded mozzarella cheese 
3/4 cup parmesan cheese 
1 cup French's Crispy Fried Onions
1/2 tbsp. roasted garlic
1 tbsp. Italian seasoning 
1 tsp. salt or seasoning salt

Method: First, sauté green bell pepper for two minutes on medium heat, then add mushroom and roasted garlic. Continue cooking vegetables on medium heat, and add Italian seasoning, salt, cream of chicken, cream of mushroom, and reduce heat to simmer for seven minutes, stirring occasionally. Add roughly chopped pasta to a large mixing bowl and diced chicken. Next, carefully pour the sautéed pan mixture into the mixing bowl, being sure to mix thoroughly. Spray a nine-by-thirteen-inch casserole dish generously with pan spray. Next, spread half the mixture evenly in the casserole dish and layer half the cheese on top. Repeat until all of the pasta and cheese is used. Lastly, top the cheese with the French's onions and parmesan cheese. Bake in a preheated oven at 325 degrees for twenty minutes, then enjoy! Serves four to six.

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