Bills Great Meal Personal Chef Service in Long Island – Offering healthy cooking for your dinner parties, birthday parties, holiday meals, low fat meals, kosher meals and provide cooking lessons, gift certificates, healthy meals, special dietary needs at your own home kitchen in Suffolk & Nassau County, the Hamptons, Easthampton, Southampton, Sag Harbor, Watermill, Westhampton, Cold Spring Harbor, Northport, Centerport and Mutton town.


Chef Bill McCabe
Personal Chef


Proud Member of American
Personal Chef Association


Healthy Meals

January 3rd, 2017 by Chef Bill

Below is a Healthy Menu I recently prepared on New Years Day!

Apple and Rosemary Turkey Roulade
Turkey London broil pounded thin and stuffed with apple-onion-garlic, tied and seared till golden. Cooled and sliced lightly glazed with natural apple cider – Dijon pan sauce.
Served with Butternut Squash Mashers

Primavera Game Hen
Game Hen marinated with Italian seasonings and topped with roasted green n yellow squash and grape tomatoes.
Served with Rutabaga Fries

Spicy Kale and Corn Stuffed Chicken Breasts
Stuffed with kale, garlic, corn, spicy Vegan cheese, lemon, salt n pepper.
Roasted Winter Vegetables
(Carrots, parsnips, sweet potato, butternut squash, olive EVOO, sea salt n pepper)

Ground Turkey Fajitas
Ground Turkey, onion, zucchini, yellow bell pepper, white mushrooms, spicy diced tomatoes and dash of Worcestershire sauce.
Served with a Halo of Cauliflower Rice tossed with Spicy Black Beans and sides of Guacamole

Tenderloin Stroganoff
Split Filet sliced into strips, garlic, celery, carrot, onion, mushrooms, slowly cooked with beef stock and dash of Coconut Cream.
Served over Quinoa Noodles tossed with Spaghetti Squash

Cumin – Crusted Halibut
Halibut seasoned with ground toasted cumin seeds, sea salt and pepper. Seared till golden.
Served with Quinoa tossed with Cauliflower rice and roasted root vegetables

DJ’s Chicken Soup for Kids

June 29th, 2010 by Chef Bill

Ingredients
2 boxes organic chicken stock (Imagine brand is good)
I large organic skinless, boneless chicken breast
5 carrots, chopped into small pieces
3 celery stocks, chopped into small pieces
1/2 onion, chopped, ¼” dice
3 cloves garlic, peeled but left whole
1 large handful of parsley, tied with kitchen string
1 cup of any or any combo of the following frozen peas, fresh or frozen corn, fresh or frozen broccoli chopped into bite-size pieces, zucchini chopped finely, or any other veggies you have on-hand that your kids might like.
1/2 cup of leftover plain pasta, any shape, already cooked (optional)
Salt and pepper, to taste
Time: 30 minutes, from start to finish

In a large saucepan, add chicken stock, chicken breast (no need to chopped in yet), carrots, celery, onion, garlic and parsley. Bring to a boil and simmer until chicken is fully poached, about 20 minutes.

Remove chicken breast with a slotted spoon and place on a cutting board. Remove parsley and discard. Chop chicken into very small pieces and return to pot with vegetables and pasta, if using. Simmer everything until veggies are cooked through. Add salt and pepper to taste.