FAKE FETTUCCINE ALFREDO
In this episode we make the the American classic staple Fettuccine Alfredo with chicken. The Americanized version is not exactly traditional Italian Fettuccine Alfredo, but more of a Fake version....so we dubbed it FAKE Fettuccine Alfredo. It may not be traditional, but it sure is delicious!
Ingredients:
1 lb fettuccine noodles
1 lb chicken thighs (breasts would work too)
Salt
Pepper
Garlic
Corn Starch
Butter
Heavy Cream
1/2 brick of cream cheese
freshly grated parmesan cheese
chopped broccoli
parsley for garnish
Directions:
Boil 4 - 6 quarts water and salt the heck out of it
Bring water to a boil and cook your pasta to al dente according to package directions
season your chicken with salt, pepper & garlic, then dredge in corn starch until lightly coated
In a cast iron pan, on medium high heat, cook your chicken for 4-5 minutes per side until golden brown and around 170 - 180 degrees internal temp, set aside
Put 1 stick of butter in pan, until melted, then add garlic, cook until fragrant then stir into butter
Add 1 cup heavy cream and half stick of cream cheese, stir until melted then simmer until sauce has thickened to your liking
add 1 cup parmesan cheese and stir until melted, then stir in broccoli and let simmer for another few minutes
Add drained, cooked pasta to sauce and mix until pasta is coated.
Plate your pasta, add a sliced chicken thigh on top and top with some parsley and more parmesan cheese for garnish
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EASY Cheesy Veggie BRUNCH Casserole
Brunch Casserole Series: In this video, we make one of our easy brunch casseroles to serve a crowd. Let’s make an Easy Cheesy Veggie Brunch Casserole!
Ingredients:
1 medium zucchini, diced
1 medium onion, chopped
1 can (4 oz) button mushrooms, rough chopped
¼ cup chopped pepper
½ cup butter, cubed
½ cup all purpose flour
1 tsp baking powder
½ tsp salt
12 large eggs
2 cups ricotta cheese
4 cups shredded Monterey Jack Cheese
Directions:
In a large skillet, saute the zucchini, onion, mushrooms and pepper in the butter until tender. Stir in the flour, baking powder and salt, until blended.
In a large bowl, combine eggs and ricotta cheese. Stir in vegetables and Monterey Jack Cheese
Transfer to a greased casserole dish. Bake uncovered at 350 degrees F for 35 – 45 minutes, or until internal temp reaches 160 degrees F.
Enjoy!!!
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AL PASTOR Tacos
In this episode, we show how to make some legit al pastor at home in the oven, no giant vertical spit necessary!
Ingredients:
Boneless Pork Shoulder
1 pineapple
Bamboo skewers
For Al Pastor Marinade:
6 Guajillo Peppers
1 Ancho Chili Pepper
4 Chilis de Arbol
Cilantro
Salt
Mexican Oregano
Cumin
Ground Ginger
Achiote Paste (half of one brick)
Apple Cider Vinegar (1/4 cup)
1/4 cup Pineapple Juice (or orange juice would work almost as well)
1/4 Onion
6 Garlic Cloves
For Tomatillo Salsa:
4 Tomatillos
2 Jalapenos
4 Garlic Cloves (with paper)
1 small onion (quartered)
For Avocado Lime Cilantro Crema:
1 Avocado
Juice of 1 Lime
1/4 cup Sour Cream
1/4 cup Mayo
Directions:
Remove tops & seeds from dried peppers and pour boiling water over them to cover
Allow peppers to sit in hot water for 15 minutes to rehydrate
Drain peppers, then add remaining marinade ingredients to blender & blend until smooth
Slice pork into 1/4 inch slices and marinate with marinade, covering every slice, let sit for at least 2 hrs, but overnight would be better
Roast salsa ingredients in your oven on broil for 5 - 10 minutes until softened and a little charred
Place all salsa ingredients in blender, blend until as smooth as you like, then boil in a small pot for a few minutes to deepen the flavors
Place all your crema ingredients in a blender & blend until smooth
Use a vertical spit set up like I did, or put a bamboo skewer or two in the base slice of your pineapple.
Layer your marinated pork slices on the skewer, building a meat tower, and you can optionally add slices of pineapple throughout, then place the top slice of pineapple on top
Cover meat tower in foil & bake at 300 F for 90 minutes
Take foil off & bake at 300 F for another 90 minutes
Allow to cool for 10 minutes, then slice meat off the sides & build your tacos.
Enjoy!!!
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15 Minute Honey GINGER Glazed CHICKEN
In this episode, we dive into a quick recipe and make some delicious 15 minute Honey Ginger Glazed Chicken
Ingredients:
Chicken Thighs
Soy Sauce
Honey
Garlic
Ginger
Rice Vinegar
Mirin
Toasted Sesame Oil
Corn Starch
White Rice
Salt
Pepper
Garlic
Scallions (for garnish)
Sesame Seeds (for garnish)
Directions:
Mix together your soy sauce, honey, minced garlic, minced ginger, rice vinegar, mirin & toasted sesame oil to make a glaze
Season your chicken thighs with salt, pepper & garlic
coat your chicken thighs with corn starch
Cook your chicken thighs on medium high heat in a cast iron pan for 3-4 minutes per side then put aside
pour sauce into pan and turn heat down
once sauce starts to simmer, add your chicken thighs back in and flip a few times until chicken is cooked through and nicely glazed
cut chicken & put atop your white rice
garnish with chopped scallions & sesame seeds
Enjoy!!!
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PULLED PORK Sliders
In this episode we put a sous vide twist on the classic pulled pork sliders.
Ingredients:
Pork Shoulder
Salt
BBQ Rub
Yellow Mustard
Hawaiian Rolls (or your choice of slider buns)
Shredded Cabbage (green & red mix…or whatever you have)
Shredded carrots
Apple Cider Vinegar
Sugar
Mayo
BBQ Sauce
Directions:
Score the outside of your pork shoulder, then rub in your mustard as a binder and coat and massage in a really good amount of your BBQ rub
Vaccuum seal and cook sous vide @ 165 degrees F for 40 hrs
When your pork is cooked, drain the juice (save that stuff), pull out the one bone, then shred your pork on a sheet pan with a couple forks
Put some more BBQ rub on your shredded pork, put your oven on broil and broil that for 1 – 5 minutes until the3 edges start to crisp up
Mix shredded cabbage & carrots with ¼ cup mayo, ¼ cup apple cider vinegar, 1 tsp salt & 1 tsp sugar
Stir together and add more of any ingredients you think necessary, that’s your cole slaw
Lay down the bottom pieces of your slider buns, put a little BBQ sauce down, followed by your shredded pork, then some cole slaw
Put the lid on and your sliders are ready to eat or serve
Enjoy!!!
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Bacon CHEESEBURGER CRUNCHWRAP
In this episode, we take a taco bell favorite and elevate the heck out of it with a Bacon Cheeseburger Crunchwrap Supreme.
Ingredients:
1 lb 80/20 ground beef
1 medium onion
Salt
Pepper
Garlic
Mayo
Ketchup
Relish
Worcestershire Sauce
Mustard
½ lb bacon
Brown sugar
Red pepper flakes
Lettuce
Thinly sliced tomato
Extra large tortilla
Small flat crispy tortilla
Directions:
Put your bacon on a rack in a sheet pan, pre-heat oven to 400 degrees F
Sprinkle some brown sugar & red pepper flakes on your bacon
Cook for 20 – 30 min depending on thickness, until as crispy as you like it
Chop your onion into half moons
Melt some butter in a hot pan, throw your onions in
Once onions soften, turn heat down and cook until carmelized, stirring occasionally
Portion your beef into roughly 3 oz balls
Place onto screaming hot pan, griddle, flat top, or grill & using parchment paper and something heavy and flat, smash your patties
Once the bottom of your patties have some good crust & color, flip once
Place your cheese on top of each until melted
Stack patties in two
For your sauce, mix ½ cup mayo with ¼ cup ketchup, a bit of mustard, relish & Worcestershire sauce and stir together
Lay down your extra large tortilla
Layer your lettuce, sauce, patties, bacon, tomatoes, onions & more sauce in the middle of the tortilla
Top with crispy tortilla & fold the sides up and over the top, overlapping
Throw your crunchwrap into a screaming hot pan, seam side down, until you get some good browning and seam stays together, then flip, brown the other side, and you’re ready to eat.
Enjoy!!!
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Creamy GOCHUJANG PASTA
In this episode we try out a recipe for the first time and take a stab on our take on Creamy Gochujang Pasta.
Ingredients:
Rigatoni (or pasta of your choice)
Water
Salt
Garlic
Olive oil
Gochujang
Heavy Cream
Parmesan Cheese
Italian parsley and/or basil for garnish
Directions:
Pour water into a pot (use amount according to package directions on pasta)
Heavily salt your water & bring to a boil
Put your pasta in the water, then bring back to a boil and cook according to package directions
While pasta is cooking, chop your garlic
Add garlic to a large pan with some olive oil
Cook garlic until fragrant
Add in gochujang and cook for a few minutes
Mix ¼ cup of your pasta water to your 1 cup heavy cream
Stir until combined
Add parmesan cheese, and stir until combined and cheese is melted
Simmer, stirring occasionally until sauce is reduced by about half
Strain your cooked pasta and stir pasta into sauce
Plate and garnish with your garnish of choice
Enjoy!!!
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JAMBALAYA
In this episode we take a culinarily spiritual journey down to Mardi Gras and put our own spin on the classic Jambalaya.
Ingredients:
½ lb bacon
½ lb chorizo
1 lb andouille sausage
1 onion
4 stalks celery
2 green bell or poblano peppers
Seasoning (cajun, creole, old bay, or whatever you like)
1 cup rice
3 cloves garlic, finely chopped
2 cups chicken broth
1 lb shrimp
Directions:
Chop bacon and cook until just shy of where you like it, set aside
Cook chorizo until cooked through, set aside
Chop andouille sausages into coins, brown in your pan until both sides of each coin are nicely colored, set aside
Chop veggies and throw them in the pan
When the veggies soften, add in garlic, wait until fragrant (about 45 seconds) then stir in
Put your bacon, chorizo and andouille sausage back in the pan and stir in
When veggies start to get some good color, add in your seasoning and stir in
Add your rice and stir, toast for about a minute
Add in chicken broth, stir in, then turn heat to low and let cook for 10 – 15 minutes
Add shrimp and stir in, cover and let cook for another 5 minutes
Kill the heat, stir everything together once more and you’re ready to eat
Enjoy!
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MARRY ME Chicken
In this episode we take on the every popular "Marry Me Chicken".
Ingredients:
• 1 ½ lbs chicken thighs (or you could use breasts)
• Salt, pepper, garlic
• About 1 cup all-purpose flour
• ½ lb thick cut bacon
• 1 Tbs butter
• 1 Tbs extra-virgin olive oil
• 1 small onion, sliced
• 1 cup cremini mushrooms, sliced
• 1 Tbs minced garlic
• 1.5 Tbs tomato paste
• 1 Tbs Dijon mustard
• 1 cup chicken stock
• 1 cup heavy whipping cream
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp red pepper flakes
• 1/2 cup grated Parmesan
• 3 oz sun-dried tomatoes in oil, sliced
• 1/3 cup chopped fresh basil
Directions
1. Season both sides of chicken with salt, pepper & garlic, dredge both sides in flour shaking off excess, and set aside
2. Heat a large pan over medium high heat add the bacon - cook until just getting crispy, remove and set aside (leave the grease)
3. Add the butter and olive oil,and when melted put in the chicken and cook until golden brown on each side, 3-4 minutes, then flip and repeat - set aside
4. Reduce the heat to low, add the onions and mushrooms, cook until translucent, approx 3 minutes, then add the garlic stirring until fragrant
5. Put in the tomato paste and Dijon, stirring into the onions about 2 minutes
6. Add the chicken stock, cream, oregano, thyme, red pepper flakes, parmesan, sun dried tomatoes and bacon.
7. Cook over a low simmer, stirring often until it begins to thicken, 3 - 4 minutes
8. Stir n the basil, then put the chicken back into the pan, and when heat through, probably another 3-4 minutes, you’re ready to get married!
9. Enjoy!!!
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Make SPAM Taste GOOD
In this episode, we dive into the possibilities of making spam taste good. We go with the old tried and true Hawaiian staple of spam musubi, and top it off with a little spam sushi roll.
Sriracha Video:
https://youtu.be/pmGTtkbea9M?si=Tfweohy0HOeLq-Tk
Sushi Made Easy Video:
https://youtu.be/KlP5qUTY4XU?si=zosAB4zJibwpLfTg
Date Night Filet Mignon Video:
https://youtu.be/6CLvYw7x6Sk?si=4y3y2Lgf2wSkfxur
Ingredients:
Spam
Soy Sauce
Hoisin Sauce
Garlic
Ginger
Sriracha
Sushi Rice
Nori
Cucumber
Avocado
Recipe:
Rinse Sushi rice, then cook according to package directions
Divide spam in half, cutting one half into little spam “steaks”, and the other into about French fry sized sticks
Mix the soy sauce, hoisin, garlic, ginger & sriracha together
Put cut spam into a zip lock back and add marinade mixture
Slice cucumber into matchstick pieces & avocado into thin slices
Sear cut spam in a super hot pan, and brush on remaining marinade until a little crispy and seared on the outside
When your rice is done, put it in a large bowl or dish and add a little sushi seasoning (or rice wine, sugar & salt) as you fold the sushi rice and mix in the seasoning
Cut your nori into thirds for the musubi and halves for the sushi roll(s)
Using a musubi mold, or the spam can, put a ¾ inch spam shaped rice onto the nori, place a piece of the spam “steak” on the rice and fold the nori over, now your musubi is done
For the sushi roll, place a layer of rice on the nori (rough side up) then flip over (if you want rice on the outside of your roll)
Place a line of spam sticks, cucumber sticks & avocado slices on your nori, and roll into a sushi roll
Cut, plate and Enjoy!!!
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CARNE ASADA Tacos
In this episode we make a pretty classic version of carne asada tacos...if you know, you know!
Ingredients:
1 lb of flank or skirt steak
1 bunch cilantro
1 orange
1 lime
1/3 cup olive oil
1/4 cup soy sauce
Chipotle peppers in adobo sauce
Salt
Pepper
1 Tbs cumin
1 small onion
Corn tortillas (or flour if you prefer)
Directions:
Mix or Blend together your cilantro (reserve some for garnish), olive oil, sauce, cumin, salt, pepper, juice from the orange & juice from the lime
Reserve some of that mixture
Add the steak to a ziplock bag, as well as the rest of your marinade mixture
Put in fridge for 2 - 4 hours, or even better overnight
Take your steak out of the marinade & pat dry
Grill on high heat until you have a nice sear on the outside, and steak is cooked to your liking
While your grill is still hot, heat your tortillas on it
Let steak rest
Dice your onion
Slice the steak thin & against the grain, in bite sized slices
Place some of that reserve marinade on your tortillas
Add your steak, some diced onion & torn cilantro on top
Optionally add some cotija cheese, hot sauce or salsa of your choice and whatever else you'd like to add
Enjoy!!!
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BIBIMBAP
In this episode we dive into the simplicity & complexity of a traditional korean bibimbap, while also showing how you can truly customize this dish to your specific liking.
INGREDIENTS:
Bibimbap sauce:
5 tablespoons gochujang
2.5 tablespoons mirin
3 tablespoons rice vinegar
1 tablespoon honey
2 teaspoons dark soy sauce
2 cloves garlic, grated
2 teaspoons grated ginger
2 teaspoons toasted sesame oil
Marinated Steak:
2 thick ribeye steak2
4 cloves garlic
1/4 cup sweet soy
1 tablespoon honey
1 tablespoon dark soy
1 tablespoon rice vinegar
2 teaspoons sesame oil
Mushrooms (rehydrate in soy marinade):
1lb oyster mushrooms
1/2 cup soy sauce
1/2 cup mirin
1/2 cup white distilled vinegar
5 cloves garlic, lightly crushed.
2 bay leaves
1 shallot quartered
Spinach:
1 bunch fresh spinach (near lettuces)
3 clovers garlic
1 teaspoon chili or sesame oil
Salt to taste
Fresh Carrot Kimchi:
2lb carrots
salt to taste (for curing)
1 tablespoon gochugaru
3 cloves grated garlic
1 tablespoon grated ginger
1/4 cup thinly sliced green onion (sliced into rounds)
1 tablespoon fish sauce
Bean Sprouts:
2 cups bean sprouts
1 tablespoon fish sauce
3 tablespoons oil
3 cloves garlic thin sliced
Salt to taste
Rice and assembly:
1 1/2 cups short-grain rice
2 cups water
Gochujang sauce
4 eggs
3 tablespoons vegetable oil
INSTRUCTIONS:
Meat Method:
Pat the meat dry and cut into ¼-inch slices and toss into a bowl. To the bowl, add chopped garlic, sweet soy sauce, dark soy sauce, rice vinegar, sesame oil, and honey. Mix together by hand until thoroughly combined.
Cover and refrigerate for at least 20 minutes.
Once the grill is screaming hot, grill the meat in batches for 30 seconds to 1 minute on both sides.
Mushroom Method:
In a medium saucepot, add in all ingredients and set over medium heat until it just begins to steam.
Separately, slice mushrooms into quarters and toss them into 350F oil to fry, stirring occasionally, until deep golden brown.
Place mushrooms directly into the hot marinade and pour into a container and let sit until cooled completely.
grated garlic cloves. Toss to coat.
Carrots:
In a medium bowl, add grated ginger, fish sauce, and gochugaru mixing until combined.
Peel and julienne the carrots. Toss in the paste.
Garlic Spinach:
In a large pan, add a light drizzle of sesame oil heating over medium heat.
Add one bunch of fresh spinach, season to taste with salt, and let cook stirring often.
Cook until wilted. Cut the hit and add chopped garlic tossing together.
Add to a bowl and place to the side.
Bean Sprouts:
In a medium pot, heat a pot of water to a boil.
Add bean sprouts in batches and boil for 30 seconds.
Immediately toss in ice water until chilled. Remove and drain on a paper towel.
In a separate small pot, heat oil and sliced garlic over medium heat. Constantly stir.
Once the garlic is golden, cut off the heat and add in the sprouts tossing to coat.
Add fish sauce and stir together until combined.
Assembly:
To a shallow bowl, add a generous amount of steamed rice.
Add the mushrooms with a drizzle of marinade followed by spinach, bean sprouts, carrots and kimchi.
Add on the meat and topped with a fried egg.
Finish with a drizzle of sauce.
Enjoy!
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Date Night FILLET MIGNON
In this episode we dive into our first date night installment, with filet mignon. We're going to cook it sous vide with roasted asparagus and a mushroom cream sauce.
Ingredients:
Filet Mignon
Salt
Pepper
Garlic
1 cup cremini mushrooms
Asparagus
1/4 cup chicken broth (or you could use the juice from your sous vide)
1/2 cup heavy cream
1 Tbs minced garlic
Recipe:
Season your steak(s) with salt pepper garlic
Bag your steak(s) and sous vide @ 129 degrees for 2 hrs (for medium rare)
While your steak is finishing up cooking in the water bath, break the woody ends of your asparagus off, put them on a baking sheet and bake @ 425 degrees for 7 - 15 minutes (depending on thickness)
Slice your mushrooms thin and throw into a sauce pot with 1/4 - 1/2 cup of melted butter
Once mushrooms start to soften, add salt & pepper to taste, as well as the broth & cream
Bring back to a simmer and let simmer, while stirring occasionally, until sauce is thickened
Once sauce is done, add salt & pepper to taste
Pull your steaks out of the bag, pat dry
Sear steaks in a screaming hot pan (remember your steak is cooked through perfectly so we want maximum sear without cooking the steak further inside)
Slice your steak, if you'd like, plate everything & add some mashed potatoes or rice if you'd like.
Enjoy!
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SRIRACHA
In this episode, we make our own homemade sriracha. It's easy, you can customize it to your own taste, and this way, even when there's a sriracha shortage you're covered.
Ingredients:
1 lb red fresno or jalapeno peppers
A few habaneros (optional if you like extra heat)
1/4 cup water
6 cloves garlic
2 Tbs brown sugar
1 1/2 Tbs white sugar
1 Tbs salt
1/3 cup white vinegar
Recipe:
Cut the tops off of your peppers (you can also remove most of the seeds if you want to reduce the heat of your sauce)
Blend all your ingredients, except the vinegar, in a blender
Pour into a mason jar
Let ferment in a cabinet for 3 to 7ish days
Make sure to remove the top of your jar once a day to "burp" your sauce and stir
Once your sauce is fermented to your liking, add the vinegar and blend again
Pour mixture through a strainer to remove the seeds and anything that didn't blend smooth, you should have a smooth red sauce at this point
Pour sauce into a sauce pot and on medium heat, bring to a simmer and let simmer for 7 - 10 minutes to thicken, stirring occasionally
Let cool, and pout into the jar or bottle of your choice
Enjoy!
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CHICKEN CRESCENTS 2.0 (Variety Pack)
In this episode, we go back to our chicken crescent recipe and do a little experimenting, by making 4 different kinds.
If you haven't seen to video for the OG Chicken Crescents, you might want to check that out first, here is the link:
https://youtu.be/HaDpvjhMAgg?si=wfBB_u70WPuCCo-X
Base Ingredients:
24 oz of shredded chicken
16 oz (2 blocks) cream cheese
Crescent Rolls
eggs
cream
butter
salt, pepper, garlic, italian seasoning, smoked paprika & chicken bouillon powder
shredded cheese
Additional Ingredients for Chicken Bacon Ranch:
crumbled or chopped cooked bacon
Ranch powder
Additional Ingredients for Buffalo Chicken:
Buffalo powder
Franks Red Hot Sauce (or sauce of your choice)
Ranch Powder
Additional Ingredients for BBQ Chicken:
BBQ Rub
crumbled or chopped cooked bacon
BBQ sauce
Additional Ingredients for Pepperoni:
Diced pepperoni
pizza sauce
Recipe:
Mix your filling until it is all incorporated
Roll about a tablespoon up into each crescent dough triangle
Brush your rolls with egg wash
Bake for 20 - 25 minutes until just starting to get golden brown
Brush with melted butter and sprinkle seasoning of choice over the top
Bake for another 5 - 10 minutes
Enjoy!
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CHICKEN CRESCENTS (The OG)
In this episode, we make the original version of chicken crescents.
Ingredients:
12 oz shredded chicken
8 oz softened cream cheese
1 tsp each: salt, pepper, garlic, smoked paprika, italian seasoning, chicken bouillon powder
1/2 cup shredded cheese (you pick which one or ones)
Crescent Rolls
1 egg
1 Tbs cream
1/2 stick of butter
Recipe:
Preheat oven to 350 degrees F
Combine chicken, cream cheese, seasoning & shredded cheese and mix until combined
Tear crescent rolls into the triangles, place about a Tbs of filling at the bottom, roll up to the point, tuck in the corners & repeat
Combine egg & cream (thats your egg wash)
Place rolls on parchment paper, on a rack in a sheet pan
Brush rolls with egg wash
Bake for 20 - 25 minutes, until just starting to get golden brown
Brush rolls with melted butter and whatever seasonings or herbs you'd like to add
Bake again for 5 - 10 minutes, until beautifully golden brown
Enjoy!
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KOREAN BBQ Short Ribs
In this episode we make some good old Korean BBQ Short Ribs in a slow cooker.
Ingredients:
2 1/2 lbs beef short ribs (bone in)
Salt, Pepper, Garlic
1/4 cup soy sauce
1/4 cup brown sugar (packed)
2 Tbs sesame oil
2 Tbs rice vinegar
2 Tbs Gochujang
1 1/2 cups shredded carrots
1 bunch scallions
Sesame seeds for topping
2 cups rice
Water (follow the directions on rice packaging for amount)
3 Tbs corn starch
3 Tbs water
Recipe:
Combine soy sauce, brown sugar, sesame oil, rice vinegar & gochujang in blender and blend until smooth, set aside.
Season ribs with salt, pepper & garlic on all sides
In a screaming hot pan, sear your ribs on all sides (just for color & flavor; about 30 seconds per side)
Place ribs in a slow cooker, then cover with sauce made earlier
Cook on low for 8 - 9 hrs, or on high for 4 - 5 hrs
When ribs are almost done, make your rice
Take ribs out of sauce, skim fat off of sauce once slightly cooled
Place sauce in a pot and bring to a boil, stir in mixture or corn starch & water
Add carrots to boiling sauce; stir in and boil for 2 minutes
Put a rice bed on your plate or bowl, then put beef on top (at this point it should come right off the bones)
Put on a layer of sauce, then top with sesame seeds and sliced scallions
Enjoy!
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DOG FOOD
In this episode we make some delicious healthy food for our furry friends.
Ingredients:
3 lbs 3 oz Sweet Potatoes
3 lbs 3 oz Russet Potatoes
6 oz Green Beans
6 oz Broccoli
4 1/2 lbs cod
4 tbs Just Food For Dogs Supplement
6 oz Safflower Oil
Recipe:
Steam the veggies, then chop
Chop Potatoes (skin on) into bite size pieces & boil until fork tender
Bake fish at 400 degrees F for 20 - 30 min, then chop when done
Mix potatoes, veggies fish together in a big pot or bowl
Add supplement & oil and mix until combined
Portion into individual meals (check amount for the size of your dog)
Keep food for today & the next day in the fridge and freeze the rest (taking out a days worth daily so you always have the next days food thawed.
Let your pooch enjoy!
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SHRIMP TACOS
In todays episode, we make shrimp tacos with a cilantro lime crema.
Ingredients:
1 lb shrimp
1 tsp kosher salt
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1 tsp cumin
1 tsp chili powder
tortillas
1/4 cup mayo
1/4 cup sour creme
1 lime
a bunch of cilantro
pickled peppers & onions
hot sauce
cotija cheese
Recipe:
Make sure shrimp is thawed and patted dry, then put in a bowl & season
Heat a pan or grill to medium high
Combine mayo, sour cream, half the cilantro, and the juice from half of the lime into a blender & blend until smooth
Put shrimp in pan or on grill until no longer translucent, and start to curl (a little charring on the edges can add flavor)
Heat up your tortillas and build the tacos to your liking
Enjoy!
Link to video for making pickled peppers & onions:
https://youtu.be/5yhFV-EQ-HA?si=GpiMmn9zKGxou6ux
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QUICK PICKLING (Onions & Peppers)
In this episode I show you how to quick pickle onions and peppers, but this would work for just about any veggies
Ingredients:
1 large yellow onion
Peppers of your choice (I used jalapenos, serranos, and a poblano)
Mason Jars (32 oz)
2 bay leaves
2 tbs peppercorns
2 tbs mustard seeds
8 cloves garlic (use as much as you'd like)
1 cup vinegar per mason jar (red wine, white, or apple cider)
1 cup water per mason jar
1 tbs white sugar per jar
1 tbs kosher salt per jar
Recipe:
Chop veggies and put them in the jar
Add spices & garlic to jar
Mix vinegar, water, sugar & salt in a pot & bring to a boil
Stir boiling mixture until sugar & salt are incorporated
Pour liquid over veggies into jar (should cover veggies)
Put loose lid on the jar
When mixture is around room temp, tighten the lid, put it in your fridge and enjoy the fruits (or veggies) of your labor!
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SUSHI Made EASY
In this episode we dive into making sushi rolls easy, starting with a california roll.
Ingredients
2 cups sushi rice (short grain white rice)
water (use package directions on amount)
1/2 lb imitation crab meat
1/4 cup sushi seasoning (alternatively 5 tbs rice vinegar, 5tbs white sugar, 3 tbs kosher salt)
1 small cucumber (I used persian)
1 small to medium avocado
1/4 cup mayo (I used Kewpie Japanese mayo)
Sriracha (amount to taste)
sheets of nori
furikake (alternatively use white & black sesame seeds & whatever else you want to garnish with)
bamboo sushi mat
plastic wrap
soy sauce & wasabi for dipping once ready to eat
Recipe:
Rinse rice until water runs clear
Cook rice (according to package directions)
Once rice is cooked, transfer to large dish or bowl and slowly add in sushi seasoning (the vinegar mixture) as you fold the rice (this minimizes mushing of rice while incorporating seasoning)
Place kitchen towel over rice to let it cool
Chop imitation crab, and mix in mayo & sriracha (optional)
Slice cucumber & avocado into thin slices
Once rice is cooled, place plastic wrap over bamboo mat
lay 1/2 sheet of nori on mat, then lay a smooth layer of rice on top evenly
Flip Nori & rice over on mat so that nori side is facing up
lay a line of cucumber, then a line of avocado, and a line of the filling across the bottom edge
Roll and press down until roll is formed, then remove mat & plastic
Slice roll into pieces and you are ready to enjoy your homemade sushi roll!
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timschaoskitchen@gmail.com
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