TimsChaosKitchen

In this episode, we make Chicken Shawarma on a stick, with some grilled veggies and a garlicky white sauce. Thank you for watching. If you could like, subscribe & share the show, I’d really appreciate it! Ingredients: Boneless Skinless Chicken Thighs Chopped Veggies of your choice For Chicken Marinade: ½ cup Plain Greek Yogurt 5 cloves garlic, minced 1 Tbs Coriander Powder 1 Tbs Cumin 1 Tbs Smoked Paprika 1 tsp salt 1 tsp black pepper 1 Tbs Red Pepper Flakes Juice of a Lemon For Garlicky White Sauce: 1 cup Plain Greek Yogurt Juice of a Lime 3 cloves garlic, minced 1 tsp cumin 1 Tbs Vinegar Finely Chopped Cilantro 2 – 3 Tbs Milk Directions: Chop your chicken into bite sized pieces, place in a bowl. Add all ingredients for chicken marinade to your chicken, mix and let marinate for at least 20 minutes, overnight would be best. Skewer your chopped veggies, and add oil, salt, pepper, cumin & coriander. Skewer your chicken. Put all your skewers on a grill and grill until chicken is cooked through, veggies are softened and everything has a nice color and a little char on the edges. Serve over rice, by itself, or in a naan or pita. Enjoy!!!

In this episode we make a simple Blueberry French Toast Casserole, perfect for any brunch with or without company! Ingredients: 2 loaves of bread (cut into cubes) 2 bricks of cream cheese (cut into cubes) 1 stick of butter (cut into cubes 12 eggs 1 cup brown sugar lots of blueberries 2 cups milk whipped cream for topping Directions: put half of your bread into a greased casserole dish evenly distribute butter, cream cheese, and blueberries on top put the rest of your bread on top of that in a bowl whisk together eggs, sugar & milk until combined Pour egg mixture over bread mixture evenly cover with plastic and let sit in fridge overnight When ready, place in 350 degree F oven for 25 - 30- minutes and you're ready to serve, Enjoy!!!

In this episode we continue our easy brunch casserole series with an EASY CHEESY BACON HASHBROWN BRUNCH CASSEROLE! INGREDIENTS: 2 packages (30 oz each) frozen cubed hash brown potatoes thawed 2 lb bacon strips, cooked & chopped 2 cups shredded cheddar cheese, divided in 2 1 tsp salt 12 large eggs 4 cups milk Smoked Paprika Directions In a large bowl, combine the hashbrowns, bacon, 1/2 of the cheese and salt. Mix to combine. Pour misture into a greased casserole dish. In another large bowl, beat eggs and milk, until blended, pour over potatoes and sprinkle smoked paprika over top. Bake uncovered at 350 degrees F, for 45 - 50 minutes, taking out half way through to sprinkle remaining cheese over top. Let it rest and you're ready to serve, Enjoy!

In this episode, we make home made KIMCHI, using Roy Choi's kimchi paste recipe! Ingredients: Napa Cabbage Kosher Salt Daikon Radish Carrots For Kimchi Paste: 1 cup Gochugaru (Korean Chili flakes) 1 cup diced onion 15 cloves peeled garlic 1/4 cup peeled ginger 2 Tbs sugar 2 Tbs salt 2 Tbs oyster sauce 1 Tbs soy sauce 2 Tbs rice wine vinegar 1/4 cup Korean Fish Sauce 1/4 cup water Directions: Chop your Napa Cabbage into roughly 1 inch square pieces Mix your cabbage with 2% salt by weight and let sit for 2 hours Chop your radish & carrots Rinse your cabbage to get rid of the salt Combine cabbage with radish & carrot slices Combine all ingredients of your kimchi paste & blend until smooth Pour paste over veggie mixture & massage until every piece is covered Transfer mixture to a mason jar store in a room temperature cabinet for 3 - 7 days, burping your jar each day (just unscrew the top, mix things around, give it a taste & screw the top back on) When the kimchi is ready to your taste, put the jar in the fridge and it's ready to serve. Enjoy!!!

In this episode we make Country Style Pork Ribs & Jalapeno Cornbread. Link to Home Made SRIRACHA Video: https://youtu.be/pmGTtkbea9M Thank you so much for watching. It would mean a lot if you could like, subscribe & share the show! I appreciate you! Ingredients for "Ribs": Country Style Pork Ribs Mustard BBQ Rub BBQ Sauce Hot Sauce Ingredients for Jalapeno Cornbread: 1 cup AP flour 1 cup cornmeal 1 cup sugar 2 teaspoons salt 1tablespoon baking powder 3 eggs 1 cup milk 2 tablespoons sour cream 8 tablespoons melted butter 2 tablespoons oil 4 diced jalapenos Directions for "Ribs": Pat ribs dry, then rub coat with mustard and give a healthy coating of BBQ rub. Let sit in fridge for 15 or so minutes. Set up your grill for two zone cooking (one hot side one cold side) Sear ribs on hot side for a few minutes until both sides have a nice golden brown sear, then transfer to cold side, put the lid on and let them cook low and slow until they reach 120 degrees F. Now begin basting your ribs with a mixture of BBQ sauce and hot sauce (you could leave out the hot sauce if you want). Baste them once or twice more while continuing to cook on the cold side with grill lid on. When your ribs reach 145 - 150 degrees F pull them and let them rest for 5 - 10 minutes. Directions for Jalapeno Cornbread: In a large bowl, mix together all your dry ingredients. Stir in eggs and milk. Stir in melted butter and oil. Lastly stir in your diced jalapenos. transfer to greased baking dish Bake at 350 degrees F until cornbread is cooked through (you'll know it's done when you can stab the center with a toothpick and it comes out clean. Plate your "ribs" & Cornbread. Enjoy!!!

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

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!!!

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!!!

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!!!

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!!!

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!!!

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!!!

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!

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!!!

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!!!

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!!!

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!

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!

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!

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!

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!

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!

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!

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

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!