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Wendy Lee

@chefwendylee

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PRIVATE CHEF
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🔻UHNW Private Celebrity Chef
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Two years. Countless moments of movement, strength, and community. 💜

None of it happens without the people who show up for us.

Huge thank you to our incredible community partners:
☕ @square1coffee
💪 @popeyes_albertanorth
🍽️ @chefwendylee

📍 True Movement HQ

#truemovement #truemovementmethod #edmontonfitness #edmonton #movebetter taken in True Movement Edmonton by @chefwendylee

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16 days ago

ITALIAN CHICKEN ROLLATINI
Ingredients:
Original recipe yields 6 servings
* 6 chicken cutlets
* 1 teaspoon kosher salt, plus more to taste
* 3/4 teaspoon ground black pepper, plus more to taste
* 1/3 cup extra-virgin olive oil
* 1 cup Italian seasoned breadcrumbs (or combination of breadcrumbs and panko)
* 1/2 cup grated Parmesan cheese
* 6 slices provolone cheese
* 6 slices ham or prosciutto
* 3 tablespoons softened butter
* 1 cup chicken broth
* 1/2 cup white wine

Directions:
1. Preheat the oven to 375 degrees F. Lightly grease a 9x13-inch casserole dish. Pound chicken between 2 pieces of plastic to an even thickness of 1/4 inch. Season cutlets on one side evenly with salt and pepper.
2. Pour oil into a shallow dish. Stir breadcrumbs and Parmesan cheese together in a separate shallow dish.
3. Dip each cutlet in olive oil to coat both sides and allow any excess to drip off. Coat cutlet in breadcrumb mixture, pressing lightly to adhere crumbs if necessary.
4. Place one slice of provolone cheese on each cutlet and top with a slice of ham. Roll cutlets tightly and secure with a toothpick. Place cutlets in the prepared pan. Sprinkle each cutlet with 2 to 3 teaspoons of leftover breadcrumb mixture and top with a half tablespoon butter over the toothpick. Pour broth and wine around the cutlets.
5. Bake in the preheated oven until crisp and golden brown and saucy is bubbling around the edges, 35 to 40 minutes. Remove toothpicks and serve chicken with pan sauce. #privatechef #cheflife #letsgetcooking #italianfood #cheflife by @chefwendylee

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a month ago

TUSCAN CHICKEN
Elegant yet easy, this Tuscan Chicken Recipe is so delicious! Tender chicken breasts simmer in a creamy sun-dried sauce, topped with wilted spinach. Classic Italian flavor, perfect for weeknights or special occasions.

INGREDIENTS:
Chicken 1 teaspoon salt 1/4 teaspoon black pepper 1/4 cup flour (or use gluten-free flour) 2 pounds skinless chicken breasts boneless & skinless (or use chicken thighs) 1 tablespoon olive oil, divided 1 tablespoon butter, divided
Cream Sauce: 1 shallot, minced (or 1/2 yellow onion)
4 garlic cloves 1 tablespoon fresh rosemary, oregano or thyme (or use 1 teaspoon Italian seasoning)
1/2 cup dry white wine (like sauvignon blanc or pinot grigio) 1/2 cup chicken broth 1/2 cup heavy cream 1/4 cup pecorino or parmesan cheese 1/4 cup sundried tomatoes (see notes) 3 cups baby spinach

INSTRUCTIONS:
1. Prep the chicken: Mix the flour, salt and pepper in a bowl (or place in a large zip lock bag). Cut the chicken in half widthwise, so each piece is no thicker than 1/2 inch thick. If your chicken is already somewhat thin, pound the chicken with a meat mallet, down to under 1/2 thick.
2. Sear the chicken: Dredge each piece of chicken, shaking off excess. Heat 1/2 of the oil and butter in an extra-large skillet over medium-high heat. Carefully place in the hot skillet, searing each side until golden brown about 5 minutes on each side. Don’t worry about cooking the chicken completely through; just focus on getting a nice golden crust. Set aside on a plate.
3. Make the cream sauce: Lower the heat to medium. Add remaining olive oil and butter to the pan. Add shallots, garlic, rosemary and thyme. Stir, sautéing for about 3 minutes. Add wine and let it cook off for 2 minutes. Add broth, cream, sun dried tomatoes. Add chicken in and simmer for 15 minutes or so until chicken breasts are tender and cooked through.
4. Finish with spinach and cheese: Nestle in the spinach, Pushing it into the sauce around the chicken to wilt. Sprinkle with pecorino. Add salt and pepper to taste.

* Calories: 319
* Fat: 13.3 g
* Carbohydrates: 6.9
* Protein: 37.7 g
#chef #privatechef #food #chicken #healthybodyhealthymind by @chefwendylee

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a month ago

LASAGNA SOUP
This LASAGNA SOUP is one of my all time favorites! You get all the flavours of a delicious hearty lasagna in a comforting soup form. It’s loaded with beef, tomatoes and Italian herbs and the melty cheese just takes it over the top.

On a chilly day this is one of my favorite ways to warm up. It’s such a cozy soup and it has such an incredibly flavor.
You get an herbed tomato based broth that’s filled with hearty bits of ground beef, and it’s finished off with a generous mound of cheese that melts perfectly into the steaming hot soup.
This simple recipe may look a little daunting due to the long list of ingredients but a lot of it is pantry staples you likely already have so don’t miss out on this recipe thinking it’s too much.
It’s actually easy to make and perfect for weeknights. Anyone want the recipe? 👩‍🍳🍅 by @chefwendylee

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a month ago

ZUCCHINI SOUP 👩‍🍳
A simple and delicious zucchini soup made with potatoes, sautéed onions, and bolstered with spinach. Add a bit of chopped chile for heat if you like. It’s light and healthy, and at the same time a creamy texture and plenty of taste!

If you’d like a richer version of this soup feel free to finish the soup with a splash of cream, or a dollop of creme fraiche in place of the finishing drizzle of olive oil-or add both. Topping ideas include: roasted cherry tomatoes, toasted pita chips, grated cheese, chopped cilantro.

INGREDIENTS
* 3 tablespoons extra-virgin olive oil, plus more for drizzling
* 3 cloves garlic, chopped
* 2 medium onions, roughly chopped
* 1 serrano chile pepper, stemmed (optional)
* 3/4 teaspoon fine grain sea salt
* 2 medium russet potatoes, peeled and cut into 1/2-inch cubes
* 2 medium zucchini, cut into 1/2-inch cubes
* 4 cups vegetable broth
* 4 cups fresh spinach leaves (or kale), loosely packed
* 1 cup cilantro, loosely chopped

INSTRUCTIONS
1. In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot, add the garlic, onions, and chile (if using). Sauté for a few minutes along with the salt. Keep going until the onions soften up and start to take on a bit of color. Stir in the potatoes and zucchini. Add the broth. The broth should barely cover the other ingredients. Bring to a gentle simmer and cook until potatoes are soft throughout, 10-15 minutes. 
2. Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Remove from heat. Puree with a hand blender until smooth, or alternately, transfer to a high-speed blender. Taste and add more salt to taste if needed. Finish with a drizzle of olive oil, any toppings, and serve: Note: if you don’t have vegetable broth, chicken is an option. To increase the thickness you can add more potatoes. Enjoy!  
Serves 6
Macros:
Calories: 159
Protein: 3g
Carbs: 19g
Fat: 7g by @chefwendylee

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2 months ago

APPLE CARAMEL CINNAMON NACHOS

The dessert of dreams! Honestly this dessert slaps!
Where do I even begin? Honestly, every part of this dessert nachos recipe is addictive by itself.

These Dessert Nachos are the true definition of a sinfully decadent dessert. Cinnamon sugar and butter toasted tortilla chips with a salted caramel apple dip, and served with fresh strawberries and apples. Sweet, salty, crunchy, and absolutely irresistible. Let’s not forget the chocolate drizzle.
#privatechef #desserts #personalchef #foodofinstagram #cheﬂife by @chefwendylee

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2 months ago

PINK LEMONADE POUND CAKE 🍋🩷
When you need a sweet treat that brings some sass too, this pink lemonade pound cake is just right. Shot-through with a stripe of hot pink, the cake is plenty citrusy, thanks to a whopping 2 tablespoons of lemon zest, plus juice in both the batter and glaze.
This is the sort of statement dessert that stands out without much work.

Recipe ⬇️⬇️

* Cooking spray  1 1/2 cups granulated sugar  1 cup (2 sticks; 225 g.) butter, room temperature  2 Tbsp. finely grated lemon zest  4 large eggs  1 tsp. pure vanilla extract  3/4 tsp. baking powder  3/4 tsp. kosher salt  2 cups all-purpose flour  3/4 cup whole milk  1/2 cup fresh lemon juice (from about 3 large lemons), divided  12 (or more) drops pink or magenta gel food coloring  2 cups powdered sugar

Directions
1. Step 1 Preheat oven to 350°. Grease a 9"-by-5" loaf pan with cooking spray and line with parchment paper, leaving an overhang on 2 long sides. Grease parchment with cooking spray.
2. Step 2 In a large bowl, using an electric mixer on high speed, beat granulated sugar, butter, and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, baking powder, and salt until well combined. Add flour and beat on low speed, scraping down sides of bowl with a spatula, until no dry streaks remain. With the mixer running, slowly pour milk and 5 tablespoons lemon juice into batter and beat until just combined.
3. Step 3 Transfer 1 1/2 cups batter to a medium bowl and stir in 8 to 15 drops food coloring, until batter is your desired pink hue. Spoon half of plain batter into prepared pan; spread pink batter over top. Spread pink batter with remaining plain batter; smooth top with spatula.
4. Step 4 Bake until a tester inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 25 minutes, tenting with foil during the last 20 minutes if necessary to prevent top from browning too fast. Let cool 15 minutes, then use parchment overhang to lift loaf out of pan and let cool completely on a wire rack.
#privatechef #desserts #chef #baking #lemons by @chefwendylee

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2 months ago

LEMON GINGER MUFFINS 🍋

Light and fluffy muffins, with lemon zest and a lemon sugar glaze.

Ingredients
* A 2-ounce piece unpeeled gingerroot
* 3/4 cup plus 3 tablespoons sugar
* 2 tablespoon lemon zest (from 2 lemons), with some white pith
* 8 tablespoon (1 stick) butter, room temperature
* 2 eggs
* 1 cup buttermilk
* 2 cup all-purpose flour
* 1/2 teaspoon salt
* 3/4 teaspoon baking soda
Directions
* Step 1Heat the oven to 375°F. Grease the muffin tins. 
* Step 2Cut the unpeeled ginger into large chunks. If you have a food processor, process the ginger until it is in tiny pieces, or hand chop into fine pieces. (You should have ¼ cup. It is better to have too much ginger than too little.) Put the ginger and ¼ cup sugar in a small skillet or pan and cook over medium heat until the sugar has melted and the mixture is hot. Don’t walk away from the pan—this cooking takes only a couple of minutes. Remove from the stove and let the ginger mixture cool. 
* Step 3Put the lemon zest and 3 tablespoons sugar in the food processor and process until the lemon peel is in small bits; or chop the lemon zest and pith by hand and then add the sugar. Add the lemon mixture to the ginger mixture. Stir and set aside. 
* Step 4Put the butter in a mixing bowl and beat a second or two, add the remaining ½ cup sugar, and beat until smooth. Add the eggs and beat well. Add the buttermilk and mix until blended. Add the flour, salt and baking soda. Beat until smooth. Add the ginger-lemon mixture and mix well.

* Step 5Spoon the batter into the muffin tins so that each cup is three-quarters full. Bake 15 to 20 minutes. Serve warm.

Sugar Glaze: 1 cup icing sugar and a few squirts#dessertsofinstagram of lemon juice until it’s runny but thick enough to drizzle on top of the muffins. Let the muffins cool slightly first.
#privatechef #personalchef #muffintime #chef by @chefwendylee

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2 months ago

Gardening is life 💕🪴

From garden to table 🌱✨ As a private chef, I love growing my own ingredients and transforming them from scratch into fresh, thoughtful meals made with intention. Organic, seasonal, and straight from my garden to your plate. 👩‍🍳🥕🍅 by @chefwendylee

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2 months ago

Today’s harvest on sour dough with evoo 💕🫶🏻 simple and delicious 💕 by @chefwendylee

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2 months ago

SHRIMP SCAMPI

Shrimp scampi is a favorite dish at many Italian restaurants, but this version takes just 20 minutes to prepare, so it’s perfect for a weeknight dinner. It’s served over linguine with a buttery wine sauce.

Ingredients:

* 1 ½ pounds fresh or frozen large shrimp in shells
* 6 ounces whole-wheat or plain linguine
* 1 tablespoon olive oil
* 3 cloves garlic, minced
* 2 tablespoons dry white wine or reduced-sodium chicken broth
* 1 tablespoon butter
* ⅛ teaspoon salt
* 1 tablespoon chopped fresh chives or parsley
Directions:

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels.

Cook linguine according to package directions. Drain and keep warm.

Meanwhile, heat oil in a 12-inch skillet over medium-high heat. Add garlic; cook and stir for 15 seconds. Add shrimp. Cook for 2 to 4 minutes or until shrimp turn opaque, stirring frequently. Transfer shrimp to a serving platter using a slotted spoon.

Add wine (or reduced-sodium chicken broth), butter and salt to the skillet. Cook and stir over medium heat to loosen any browned bits and to melt butter. Pour butter mixture over shrimp. Sprinkle with chives. Serve over linguine.

If you don’t want to use pasta, you can substitute brown rice or polenta 🫶🏻

Calories: 340
Fat: 34g
Carbs: 29g
Protein: 29g

#privatechef #foodofinstagram #shrimp #italianfood #cheflife by @chefwendylee

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2 months ago

NO BAKE PARFAIT PIE
Everyone likes parfait, but everyone loves this no-bake parfait pie. If you’re serving a brunch crowd, then this recipe is the easiest way to present simple, classic ingredients in an impressive, eye-catching way. Crowned with an abundance of fresh berries, this no-bake Greek yogurt breakfast tart is equally easy to make and stunning to look at. Hosting brunch has never been simpler—here’s everything you need to know:

Ingredients

CRUST

Cooking spray

2 1/2 cups honey and oat granola *approx 10 oz honey

1/4 cup coconut oil, melted

3 Tbsp. honey

1/4 tsp. kosher salt

FILLING & TOPPING

2 cups plain full-fat Greek yogurt

1 Tbsp. honey

1/2 cup fresh blackberries

1/2 cup fresh blueberries

1/2 cup fresh raspberries

1/2 cup fresh strawberries, stemmed, quartered
Directions
CRUST

Step 1
Grease a 9” loose-bottomed tart pan with cooking spray. In a food processor, pulse granola, oil, honey, and salt until combined and mixture holds together when squeezed (do not overblitz).
Step 2
Pour mixture into prepared pan. Using the bottom of a measuring cup or back of a spoon, press mixture firmly and evenly into bottom and 1/2” up sides of pan. Place pan on a baking sheet and refrigerate at least 1 hour or up to overnight.
Step 3
Make Ahead: Crust can be made 2 days ahead. If refrigerating overnight, wait until crust is firm, then tightly wrap pan with plastic wrap.
FILLING & TOPPING

Step 1
In a large bowl, whisk yogurt and honey. Spread in chilled crust, using the back of a spoon or an offset spatula to smooth top.
Step 2
Decorate with fruit as desired and serve immediately.
P:10g/C:26g/F:20g
#dessert #breakfast #breakfastinspo #breakfastathome #privatechef by @chefwendylee

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2 months ago