Guest Chef G’s WHITE CHICKEN ENCHILADAS

Guest Chef G's WHITE CHICKEN ENCHILADAS There are countless recipes available for chicken enchiladas, and many people have a "favorite" one. Well this is my favorite for White Chicken Enchiladas. I actually adapted it from a recipe by Ree Drummond, Food Network's Pioneer Woman. It is slightly elaborate, but not difficult at all. However, the wonderful flavor of the enchiladas is well worth the effort.…

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Sous Vide on a Budget (Poor Man’s Sous Vide)

https://youtu.be/R_hkhfTL77A Sous Vide on a Budget (Poor Man's Sous Vide) If you have ever heard of the Process, Sous Vide is a wonderful way to tenderize a steak, without using any artificial ingredients or chemicals. However, a Sous Vide Circulator can be hundreds of dollars. Here is a way to try out the process and really see if you need to shell out the extra…

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Guest CHEF G’s TASTY CHICKEN SALAD

Guest CHEF G's TASTY CHICKEN SALAD Nothing fancy, just really delicious chicken salad. For this preparation I used dill-brined chicken breasts that I recently cooked, but you can cook the chicken any way you desire - seared, grilled, poached, baked, etc. Just make sure that's it's cooked all the way through. And don't be timid about adjusting, adding, or omitting ingredients to suit your personal…

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Guest Chef G’s GARLIC AÏOLI

Guest Chef G's GARLIC AÏOLI First, what is Aïoli? Aïoli is a garlicky Provençal (French) sauce similar to mayonnaise made by pounding garlic with oil, salt and egg yolks until it's emulsified into a thick, creamy culinary delight. Take out the garlic and add mustard and you have a basic mayonnaise. This simple, basic Aïoli recipe produces a very silky, garlic-spiced sauce with a very…

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Guest CHEF G’s NACHO CHEESE SAUCE

CHEF G's NACHO CHEESE SAUCE Have you ever tried to make a cheese sauce for nachos or fondue and it breaks apart and tastes grainy? Well Chef G is going to share with you a recipe and tips that will have you boasting and saying to folks, "This is NACHO cheese sauce, it's mine!" I know that's corny, but I made you smile, huh? I…

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CHEF G’s BAKED CHICKEN-WRAPPED MOZZARELLA STICKS

Guest Chef CHEF G's BAKED CHICKEN-WRAPPED MOZZARELLA STICKS Smoked and habanero mozzarella string cheese wrapped in seasoned and flattened chicken tenderloins, coated with seasoned regular and panko bread crumbs, then baked to tender perfection. Oh My Good-Good-Ness! There have been a few popular recipes trending on the interwebs for mozzarella-stuffed chicken bites, and I prepared a batch myself last week. They were tasty, but I…

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Guest Chef G’s SEARED SOCKEYE SALMON

Guest Chef G's SEARED SOCKEYE SALMON Chef G's Seared Sockeye Salmon drizzled with a Chipotle-Lime & Cilantro Garlic Butter, served with Smoked Paprika Whipped Potatoes, Naked and Bacon-Wrapped Asparagus, and Hot Pickled Onions & Peppers...BON APPÉTIT!   ~Chef G Directions: Guest Chef G's SEARED SOCKEYE SALMON SALMON; Season salmon fillets (skin removed) with sea salt and black pepper, and pan sear over med-high heat, about…

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CHEF G’s CAJUN CATFISH COURTBOUILLION

"Guest Chef" CHEF G's CAJUN CATFISH COURTBOUILLION A Louisiana Courtbouillon (pronounced COO-be-yon) is completely different than the French Court Bouillon, which is an aromatic liquor or stock used as a cooking liquid. The Louisiana Cajun Courtbouillion is a thick, rich fish stew that starts with a traditional dark roux. There is also a Creole style Courtbouillion, which is typically a whole fish, usually Redfish, stuffed…

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