Akron native Marc D'Antonio, also known as Chef Marc, is our Corporate Chef. Chef Marc studied Culinary Arts at Johnson and Wales University in Rhode Island, was an instructor at The Culinary Arts Institute of Louisiana where he worked with well known celebrity chef Emeril Lagasse, and before coming to Acme was an instructor at the Leder Wolff Culinary Academy in Sacramento, California. Please sample some of his recipes from the database below!

Learn more about Chef Marc - Click here.

Featured Recipes

Appetizers

Seafood

Desserts & Breads

Salads

Meats & Poultry

Soups

Side & Veggie Dishes

Pasta

Slow Cooker Recipes

Chicken Quesadillas

Serves 4 to 8

• 1/4 cup lime juice
• 4 tbsp. Food Club corn oil, divided
• 1/4 cup minced onion
• 3 garlic cloves minced
• 1 chipotle pepper in adobo sauce, minced
• 2 tbsp. adobo sauce
• 1 lb. Gerber All Natural boneless breast and/or thighs
• Salt and pepper to taste
• 4 - 10-inch flour tortillas
• 1 cup shredded Food Club Mexican Blend OR Monterey Jack cheese
• 2 tbsp. minced cilantro
• Salt and pepper to taste

Combine lime juice, 2 tablespoons corn oil, onion, garlic, chipotle pepper, and adobo sauce. Pour into a resealable plastic bag and add chicken. Refrigerate for at least one hour or as long as four hours.

Preheat broiler or grill and season chicken with salt and pepper. Broil or grill chicken for about 7 to 8 minutes per side or until cooked. Cool for 10 minutes, and then cut into strips. (Prepare up to one day in advance and refrigerate). Brush tortillas with remaining 2 tablespoons of oil. Turn tortilla over (oiled side down) and place some of the chicken on one half of each of the tortillas. Top with shredded cheese and cilantro. Fold the tortillas in half to cover the chicken and cheese. Place in hot skillet and cook for several minutes per side or until cheese melts.

Guacamole Dip

Makes about 2 cups

• 2 medium avocados
• 1 small tomato, chopped
• 2 tbsp. minced onion
• Juice of half a lime
• 1 clove garlic, minced
• 1/2 tsp. Salt
• Optional: 1 tbsp. chopped cilantro

Peel avocados. Mash with a fork in a medium bowl. Stir in tomato, onion, lime garlic, salt and cilantro. Serve over salad greens or with tortilla chips.

Variation: Roasted Pepper Guacamole
Roast a red bell pepper. Peel and chop. Add to above omitting tomato.