Split Pea soup recipes are one of the world’s most comforting dishes. Jason Hill of Chef Tips shows you how to make split pea soup. Enjoy this delicious soup recipe!
1 pound dried split peas, rinsed and sorted
1/2 onion, diced
2 carrots, halved and sliced
2 celery stalks, halved and sliced
2 whole cloves garlic, skinned and minced
1 bay leaf
1/4-1/2 cup frozen bacon, diced small
8 cups chicken broth

White pepper and sour cream, for serving

Place chopped vegetables in bowl and set aside.

Soup pot on high. Add bacon to 3 tablespoons olive oil. Saute down. Add vegetables and saute until softened. Stir in the peas for about 1 minute. Add 8 cups chicken broth and drop in bay leaf. Bring to boil, then cover and simmer for one hour. Mash soup and serve topped with a drizzle of sour cream and a dash of white pepper.

Duration : 0:2:48

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Chicken recipes are popular in the home kitchen. This Chicken Marsala recipe is one of those quick and easy chicken recipes using wine and mushrooms. Chef Jason Hill of Chef Tips shows you how to cook Chicken Marsala.
Recipe:
4 boneless, skinless chicken breast halves, pounded to about 1/4-inch thickness between two sheets of plastic wrap
1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon fresh cracked pepper
1 tablespoon dried oregano
4 tablespoons extra virgin olive oil
12 mushrooms, sliced
1/2 cup marsala wine
1/4 cup sherry wine

First, pound the thawed chicken breast to about 1/4 inch thickness between two sheets of plastic wrap.

Next, in a 13×9 casserole dish, mix together the flour, salt, pepper and oregano and mix well.

Coat chicken breasts on both sides in flour mixture. Next, heat olive oil and butter in a large skillet over medium-high heat. When butter is melted, add the chicken and fry each side until browned, about 3 minutes on each side. Next, add sliced mushrooms to skillet and pour the wines over the top.

Simmer 10-15 minutes, covered, until chicken is cooked through. Serve over cooked brown rice and top with grilled asparagus, if desired.

Duration : 0:2:48

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One of America’s favorite comfort foods, potato soup is served everywhere from steakhouses to country diners. Hi, I’m chef Jason Hill of Chef Tips and today we’re making a creamy potato soup recipe that’s dressed up with smoked gouda cheese.

If you can’t find smoked gouda, a steakhouse secret to that creamy texture is a processed cheese such as Velveeta.

Creamy Potato Cheese Soup

1 tablespoon dried basil
1/2 stick (4 tablespoons) butter
2 cups shredded smoked Gouda cheese
6 small red potatoes, diced and reserved in cold water to prevent browning
2 diced carrots
2 diced celery stalks
1 white onion, diced
1 teaspoon garlic-shallot puree (or 2 cloves garlic, crushed)
2 cups heavy cream
6 cups chicken broth

Turn stock pot on medium high. Melt butter. Add celery, onion, carrots. Cook down until onions are transluscent. Add basil and garlic-shallot puree. After 3 minutes, add potatoes and stir another 3 minutes.

Carefully pour in 6 cups chicken broth. Boil for 20 minutes, then stir in a roux made from 4 tablespoons flour and 4 tablespoons butter.

Wait a few minutes for the soup to thicken slightly. Add cream. Whisk and simmer for 20 minutes.

Slowly stir in cheese and melt it down. After cheese is melted, pour into bowls and season with salt and fresh cracked pepper.

Duration : 0:2:48

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Hawaii is known for its white sand beaches, tropical climate and fun water sports. But any food lover wil tell you that the real draw on Oahu is the fresh garlic shrimp, served at roadside shrimp trucks along the North Shore.

Chef Jason Hill shows you how to make garlic shrimp scampi modeled after the famous shrimp shacks in Kahuku.

At our favorite stop, Giovanni’s shrimp truck, in Kahuku, each plate includes 12 shrimp with two mounds of steamed sticky calrose rice and a lemon wedge. We hope you enjoy this — it’s almost a perfect replica of Giovanni’s shrimp.

Mahalo!

Hawaiian Shrimp Truck Scampi

10 shell-on U-15 (extra large) shrimp, deveined
1 head (10 cloves) garlic, peeled and roughly chopped
1 cup flour
2 tablespoons paprika
1/4 teaspoon cayenne pepper (1 tablespoon for spicier tastes)
1/2 stick clarified butter (see our video recipe)
1/2 teaspoon salt
1/8 cup white wine
2 tablespoons regular butter

To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.
Heat saute pan over high heat.

Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.

After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.

Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.

Makes 2 servings of 5 jumbo shrimp each.

Chef’s Note: You leave the shell on only during the cooking process. This keeps the shrimp tender and moist. Afterward, you peel and eat them, topped with the buttery garlic sauce and sticky rice.

Duration : 0:2:19

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Crock pot recipes are always a hit. This white chicken chili recipe is great for tailgating or a potluck.

Chicken Chile Verde - Crock Pot Recipes

2 (9.75 ounce) cans shredded chicken
1 1/2 cups fresh or frozen corn
2 (28 oz.) cans green enchilada sauce
1 (15 oz.) can Northern white beans
4 finely chopped garlic cloves
1 small onion, finely chopped
7 ounces Embasa brand salsa verde
7 ounces diced green chiles
1 handful fresh cilantro leaves, washed and chopped

Chef Tip: Soak cilantro in a bowl of water first to remove dirt and sediment.

Preheat a pan with 2 tablespoons oil. Next add and saute onion, cilantro and garlic about 2 minutes. Add chicken and mix well. Cook another minute.

Coat Crock Pot with cooking spray. Add the rest of the ingredients to the crock pot, including the chicken mixture. Stir well. Set on high and cook about four hours.

Soften tortillas on cooktop and fill with chile verde mixture. Top with sour cream, shredded cheese and homemade salsa.

Duration : 0:3:45

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http://www.healthyurbankitchen.com/blog How to make healthy, organic whole food desserts using real foods. Gluten free recipes to help you lose weight and get awesome health, clear skin and vibrant health.

Duration : 0:8:11

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The happiness to share with you healthy, tasting and easy recipes. For the other recipes and the list of ingredients visit our site:
http://www.chef-mary.com

Merry Christmas from Mary and Jose!

Duration : 0:6:56

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For a detailed recipe:
http://www.showmethecurry.com/2008/04/07/how-to-make-masala-in-bulk/

Duration : 0:3:24

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Do you want to know how to cook a turkey?

For great turkey recipes, turn to chef Jason Hill, who shows you how to cook a turkey easily and without fuss, using a simple turkey brine.

Also in this roast turkey video are turkey tips for your next big holiday meal and turkey cooking times.

There are a wide variety of turkey recipes out there, but turkey tips are a dime a dozen. Today Im going to show you how to cook a turkey easily and without a lot of fuss using a simple turkey brine. Your whole family will love this roast turkey recipe.

Chef Tip: Plan on roasting your turkey about 15-17 minutes per pound.

To start, I use a clean, commercial 5-gallon plastic bucket filled halfway with cold water. To this, add:

1 small bunch fresh parsley
1 small bunch fresh sage
4 fresh bay leaves
1/4 cup whole black peppercorns

Mix the brine well. Slowly place your thawed turkey into the brine, completely submerging it in the water. Place the turkey in the refrigerator overnight. This process is very important and will add moisture and flavor to your turkey.

The next day, remove turkey from brine (and any excess liquid) and set on a roasting rack.

Preheat oven to 425 F. Stuff the cavity of the turkey with
1/4 of a whole yellow onion
2 celery stalks, chopped
1 fresh bay leaf
Small bunch of fresh sage leaves
Small bunch of fresh parsley

Next, well brush the bird with
1 stick of melted butter, paying close attention to the breast and the thighs.
Season the turkey with
1 tablespoon marjoram
1 tablespoon sage
1 tablespoon thyme

Place in 425 F oven, BREAST SIDE DOWN, for the first 40 minutes. This will help keep the turkey breast moist by allowing the cooking juice to flow down into the breast. Next, turn the turkey BREAST SIDE UP and continue roasting, basting every 15 minutes.

Chef Tip: If your pan becomes dry, you can add chicken broth to the pan as needed.

Remove turkey from oven when turkey reaches about 150 F. Let it rest for 30 minutes and the temperature should carry over to 165 F, the safe temperature for eating turkey.

Carve and serve with your favorite mashed potatoes, stuffing, and accompaniments.

Duration : 0:3:55

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Learn how to add egg whites for a Belgian waffle recipe in this free breakfast food cooking video. Waffles

Duration : 0:2:10

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