About Chef Rhadia Hursey

Chef Rhadia Hursey’s appreciation and gift for cooking comes from the many stops of her adventurous life as a military dependent and world traveler.  Born in Champaign, Illinois but raised on military bases in areas as culturally diverse as California, Florida, and Washington DC. Her time there exposed her to different flavors and cultures through food, and ignited a lifelong culinary passion. Rhadia is a private chef in NYC and the Hamptons, and is a Board Member for the New York Women’s Culinary Alliance. Rhadia has earned degrees from the University of Maryland, College Park, and The Center for Culinary Education at Chattahoochee Technical College.

How to Make Delectable Salmon Cakes

1 lb. fresh salmon 2 tablespoons olive oil ¾ cup, 1 small yellow onion ½ cup, 1 small red pepper ½ cup, 1 small yellow pepper ¼ cup minced parsley 1 1/2 tsp. old bay seasoning ¼ tsp salt ¼ tsp pepper 2 teaspoons Dijon mustard 1/3 cup plain non-fat yogurt (not Greek yogurt) ½ cup panko 1 egg Juice of 1 lemon   Preheat salmon to 350 degrees. Place salmon on a sheet pan, skin side down and season with salt and pepper. Bake for 15-20 minutes until cooked through. Let cool. After salmon has cooled, flake with a fork into small pieces. Add 2 tablespoons of olive oil and sauté bell peppers and onions until soft about 5-7 minutes. Cool to room temperature. Add salmon, bell peppers, onion mixture, parsley, old bay, salt, pepper, Dijon mustard, yogurt, panko, egg, and lemon juice in a medium-sized bowl. Mix well. Form salmon into 3-ounce cakes. Makes 10 salmon cakes. Heat pan over medium-high heat with 2 tablespoons olive oil. Add salmon cakes and fry for 3 to 4 minutes on each side until browned. Drain on paper towels.

2020-09-28T17:01:02-07:00By |

How to Make Lemon Garlic Spatchcock Chicken

1-3.5 lb. whole organic chicken, backbone cut out 1 teaspoon paprika 1 teaspoon kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 teaspoons lemon pepper seasoning 1 bulb of garlic, cut in half 1 lemon, cut in half 1/2 cup organic chicken broth or stock 2 tablespoons melted butter or extra virgin olive oil   Add paprika, kosher salt, garlic powder, onion powder, lemon pepper, in a small bowl and mix well. Take spice mixture and rub it all over the chicken. Place chicken in a cast iron skillet, skin side up. Squeeze the juice of the lemon over the chicken and leave in the cast iron skillet. Add the garlic to the skillet, with the garlic facing down. Add the chicken broth or stock. Brush the chicken with butter or olive oil. Bake in a 425-degree oven for 45-50 minutes until done. Let cool for ten minutes. Cut the chicken into quarters and pour the chicken drippings from the skillet onto the chicken.

2020-09-28T17:01:24-07:00By |

How to Make Savory Shrimp Salad with Cilantro Dressing

Serves 2 Cilantro Dressing 1 bunch cilantro ½ cup extra-virgin olive oil 2 tablespoons red wine vinegar 1 clove garlic 1 teaspoon kosher salt ¼ teaspoon red pepper flakes 3 tablespoons water, more if needed Add all of the above ingredients to a blender, and puree until smooth.   Shrimp Salad ¼ teaspoon kosher salt ¼ teaspoon garlic powder ¼ teaspoon dried oregano ½ teaspoon smoked paprika 1 tablespoon extra-virgin olive oil 1 lb. 16-20 count shrimp, peeled and deveined 1 small English cucumber, small diced 1 cup cherry tomatoes, cut in half ¼ cup red onion, sliced thin 1 avocado, sliced thin In a small bowl mix the salt, garlic powder, oregano, and smoked paprika. Add spice mixture to shrimp. Add 1 tablespoon of olive oil to sauté pan. Sauté shrimp 3 minutes on each side until done. Add shrimp, cucumber, onions, and cherry tomatoes to a bowl. Garnish with sliced avocado, and drizzle with cilantro dressing.

2020-09-28T17:01:46-07:00By |

Refreshing Avocado Tomato Cucumber Salad

1 cup sliced cherry tomatoes, cut in half 1/4 cup red onion, sliced thin 2 ripe avocados, cut into bite-sized pieces 1 small English cucumber, cut into bite-sized pieces Juice of 1 lemon 2 tbsp of extra virgin olive oil 1/2 tsp kosher salt or more to taste 1/8 tsp black pepper 1/4 cup chopped cilantro In a large bowl, add all ingredients and mix gently until incorporated. Serve as is or with mixed field greens.

2020-09-28T17:02:12-07:00By |

How to Make Sunrise Breakfast Power Bowl

Serves 2 ¼ tsp cumin ½ cup arugula 1 tbsp. lemon juice 1 cup cooked farro 2 radish, thinly sliced ½ cup coleslaw mix 1 small baked sweet potato, small diced 1 cup roasted Brussel sprouts, cut in half 2 fried eggs Add cumin, lemon juice, and arugula to cooked farro and mix well. Separate farro mixture into two bowls and begin to layer the radish, coleslaw, sweet potato and Brussel sprouts on top. Add a fried egg to the center of the farro mixture. Serve with a side of lemon.

2020-09-28T17:02:31-07:00By |

How to Make Creamy Avocado Pesto Zucchini Noodles

1.5 oz or 1 cup basil ¼ cup sliced almonds 1 teaspoon lemon zest 1 garlic clove 3 tablespoons of parmesan cheese 1 avocado ¼ cup extra virgin olive oil 2 tablespoons water ½ teaspoon kosher salt 2 medium-sized organic zucchinis 2 tablespoons extra virgin olive oil With a julienne peeler or mandolin, slowly take the peeler and run it down the side of the zucchini making thin longs strips. Stop once you get to inner layers of the zucchini and seeds. Set aside in a bowl. In a food processor, add the basil, almonds, lemon zest, garlic, parmesan, avocado, olive oil, water and kosher salt. Puree until creamy and smooth. In a sauté pan, add 2 tablespoons of olive oil to a pan and then add the zucchini noodles and a few dollops of the pesto and stir until incorporated. Cook for about 5 minutes or until the desired doneness of the zucchini. Garnish with grated parmesan.

2020-09-28T17:03:02-07:00By |

How to Make Zesty Chicken Shwarma Pitas

1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/4 teaspoon cardamom 1/4 teaspoon cayenne pepper 1 1/2 teaspoons paprika 1/4 teaspoon ground allspice 1/4 teaspoon chili powder 1 clove garlic, grated 3 tbsp. extra virgin olive oil 1 tsp. kosher salt 6 boneless, skinless chicken thighs or breasts 4 whole wheat or white pita bread Add all spices, and oil to a large Ziploc bag. Add chicken and rub seasonings into chicken until incorporated. Let rest for at least 30 minutes. Preheat saute pan and add 1 tbsp of olive oil. Cook chicken on medium high heat for 8-10 minutes on each side for chicken thighs, and 5-7 minutes on each side for chicken breasts. Set aside on a paper towel to drain excess oil. Dice the chicken breast or thighs into bite-sized pieces. Tahini Sauce 1/2 cup tahini paste 1 garlic clove, minced 1/4 cup warm water 1/2 lemon, juiced (about 2-3 tbsp.) salt, to taste Add all ingredients to a bowl and whisk until incorporated. If the tahini sauce is too thick, add more warm water starting with a tablespoon. Cucumber Tomato Salad 1 small English cucumber, chopped small 1/4 cup grape tomatoes, cut in half 1/2 lemon, juiced (about 2-3 tbsp.) 2 tbsp. extra virgin olive oil Add cucumber and grape tomatoes to a small bowl and add lemon juice and extra virgin olive oil. Mix well. To serve Cut open pita and stuff with chicken, and cucumber tomato salad. Drizzle tahini sauce over it.

2020-09-28T17:03:49-07:00By |

How to Make Jerk Style Chicken Breast with Pineapple Salsa

Serves 4   4-Organic boneless, skinless, chicken breasts 2 Tbsp. McCormick Caribbean Jerk Seasoning, or jerk seasoning of your choice 2 Tbsp. Olive oil Add chicken breast to a bowl and add 2 tablespoons of the Jerk seasoning to the chicken. Make sure that chicken is evenly covered with spice mixture. Preheat sauté´ pan on medium high heat and add 2 tablespoons of olive oil to pan. Add chicken breast and cook 6-8 minutes on each side until juices run clear.   Pineapple Salsa 1 medium sized pineapple, small diced ¼ cup red onion ¼ cup yellow pepper ¼ cup red pepper ¼ cup green pepper ¼ cup cilantro Juice of 2 limes Salt to taste Add pineapple, red onion, peppers, cilantro, lime juice, to a bowl and mix well. Add salt to taste. Serve on top of chicken breast.

2020-09-28T17:03:59-07:00By |

How to Make Honey Lemon Mustard Kale & Quinoa Salad

1 small fennel bulb, sliced thin 1 tbsp. olive oil 2 cups firmly packed shredded kale 1 cup quinoa, cooked ¼ cup cranberries ½ cup grape tomatoes, cut in half ¼ slivered almonds Salt and pepper, to taste   Honey Lemon Dressing ¼ cup lemon juice (1-2 lemons) 1 tsp. Dijon mustard 1 tsp. honey ¼ tsp. kosher salt ½ cup olive oil Add 1 tbsp. olive oil to sauté pan and heat on medium high. Add fennel and sauté for 7-10 minutes until tender. Set aside. Add lemon juice, Dijon, honey, and salt to a bowl and mix well. Slowly drizzle in olive oil. Set aside. Add kale, quinoa, cranberries, grape tomatoes, almonds, and fennel to medium sized bowl. Mix gently. Add ¼ cup of the lemon dressing or more to taste to the kale and quinoa salad. Mix until dressing is incorporated. Season with salt and pepper, if needed. Serve.

2020-09-28T17:04:12-07:00By |

How to Make Organic Coconut & Date Balls

1/3 cup organic sliced almonds 1 cup organic dates, pitted 1 tsp vanilla extract 1 tbsp water ½ cup organic shredded coconut Add almonds to a food processor and pulse until the texture of breadcrumbs. Add dates and pulse until mixture looks like crumbs. Add vanilla extract and water and pulse for 30 seconds. Take 1 tablespoon of date mixture and roll into a ball with your hands. Roll balls into shredded coconut until covered.

2020-09-28T17:04:31-07:00By |

How to Make Tasty Kale Caesar with Chicken

Caesar Salad Dressing 3/4 cup non-fat plain Greek yogurt 1/4 cup freshly grated Parmesan cheese 3 tablespoons extra-virgin olive oil 3 tablespoons freshly squeezed lemon juice 1 1/2 teaspoon anchovy paste or 2 anchovy fillets 1 1/2 teaspoons Dijon mustard 1 large garlic clove   Put all ingredients in a blender, and blend until smooth and creamy.   Kale Caesar 1 bunch of kale, stems removed, cut into ribbons 1 container grape tomatoes 1 tbsp. shredded parmesan cheese 2 organic chicken breasts, cooked and cut into chunks   Add cut kale, grape tomatoes, and chicken into large bowl. Top with salad dressing and parmesan cheese.

2020-09-28T17:04:42-07:00By |

How to Make Cajun Roasted Chickpeas

1 15-ounce can chickpeas, drained and dried 1 Tbsp avocado or olive oil 1-1/4 tsp Cajun/Creole seasoning (I used Tony Chachere’s Creole Seasoning)   Preheat oven to 375 degrees. Drain chickpeas well. Once drained well, spread the chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. Transfer the chickpeas to a mixing bowl and top with oil (or omit) and Cajun seasoning. Place on baking sheet and bake for 45 minutes, while stirring every 15 minutes until crispy. Remove from oven and let cool. Store in a plastic container.

2020-09-28T17:04:58-07:00By |

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