Homemade Chicken Stock Recipe Whole Chicken Kroger Culinary 411 2020-09-23 | Recipe Link: chefsusa.com/chicken-stockNever buy the pre-made again. This is MUCH BETTER tasting.Thank You for watching...Enjoy! Chef Mike Monahan
Which Knife is Best Kroger Culinary 411 2023-11-21 | Link to this knife: nakano-knives.com/products/mito-chef-knife/?utm_source=influencer&utm_medium=influencer&utm_campaign=KrogerCulinary411+0BYL14Use Promo Code: KROGERCULINARY411After receiving 9 different knives for review. THIS is the one that I use - EVERYDAY! Well balanced, and keeps it edge longer that any knife I have ever used.
Chef Cooking Demonstration at Harris Teeter Kroger Culinary 411 2023-10-30 | This is what we do at Chefs USA. We operate in 9 states, primarily at Kroger.We have been $elling wines this way for over 28 years. Welcome to our Chanel. Chef Mike MonahanFounder, Presidentwww.ChefsUSA.com
Sockeye Salmon with Caper Butter Wine Sauce Kroger Culinary 411 2023-02-05 | RECIPE:Serves21 tablespoon olive oil2 Alaska sockeye salmon filletssalt and pepper to taste1/2 cup Chateau Ste Michellechardonnay or sauvignon blanc1 tablespoon capers, rinsed and drained2 tablespoons butterHeat a large skillet over medium-high heat for 1 minute.In the meantime, season the salmon fillets to taste withsalt and pepper. Add the oil to the pan and swirl to coat.Add the salmon fillets to the pan skin side up. Lower theheat to medium and cook for 2 minutes. Turn the fillets tothe skin side and cook for one minute. Turn the salmonand peel of skin. Turn one more time and cook for 1minute. Place the salmon in serving plates. To the sameskillet, add the capers and mash about 1/3 of them with afork. Add the wine and simmer until reduced by 75%. Addthe butter and whisk until melted. Pour sauce over filletsand serve immediately.Enjoy with a glass of Chateau Ste Michelle Wine.
Beef Tenderloin with Mushroom Sauce Kroger Culinary 411 2022-07-10 | ChateaubriandFilmed in 2007This EASY recipe is sure to "Please".3 pound chateaubriand (tenderloin roast)salt and pepper to taste4 tablespoons butter, separated1 sprig fresh thyme2 cups beef broth, separated8 oz. fresh sliced mushrooms1 clove garlic1 cup dry red wine1/2 cup heavy creamsalt and pepper to taste (for the sauce)*See video for instructions.Join this channel to get access to perks:youtube.com/channel/UCOhqI8bHbtVhE2c3qYrD8Kw/join
Gnarly Head 1924 Cabernet and Red Blend Review Kroger Culinary 411 2022-07-07 | Why is the Lodi wine region of California one of the best places on earth to grow red wine grapes? Find out in this "Behind the Scenes" info video produced for our Chefs.Join this channel to get access to perks:youtube.com/channel/UCOhqI8bHbtVhE2c3qYrD8Kw/join
Chefs USA - Watermelon Commercial Kroger Culinary 411 2022-06-21 | Broadcasted on The Cooking Channel - July 2012
Watermelon Fire and Ice Salsa Kroger Culinary 411 2022-02-07 | Serves 63 cups diced watermelon1 jalapeno pepper, seeded and diced small (* add seeds for additional heat)1/2 bell pepper, diced small2 green onions, diced fine white part only1/4 cup fresh cilantro, chopped fine1 lime, juicedCombine all ingredients in a glass bowl. Refrigerate for 30 minutes.Can be made up to 4 hours ahead. Enjoy with Tostitos Scoop Chips.Check out these great recipes from The National Watermelon Promotion Board:watermelon.org/recipes
Sausage and Pasta Skillet Kroger Culinary 411 2021-12-05 | Only $3 / serving and DELICIOUS!Serves 61 package of your favorite Country Pleasin© Sausage (14 oz.)(Their web site: countrypleasin.com )1 box bow tie pasta (14 oz.)1 onion, diced small1 red bell pepper, diced small2 cloves garlic, minced fine2 cups chicken stock½ cup heavy cream1 teaspoon hot pepper flakes (optional)1 can diced fire roasted tomatoes (15 oz.). drained1 cup queso fresco cheese, gratedSliced green onion tops for garnish (optional)1. Cook pasta according to package directions and set aside to drain in colander.2. Heat a large skillet over medium high heat for one minute. In the meantime, dice the sausage into bite size pieces. Add the sausage to the hot skillet and sauté until browned; turning often; about 3 minutes. Place the browned sausage into a large bowl lined with a paper towel.3. Return the skillet to the burner over medium high heat and add the diced onions and peppers. Sauté until tender; about 3 minutes. 4. Add the garlic and sauté for 1 minute. Add the chicken stock, cream, and pepper flakes (optional). Turn heat to high and simmer for 3 minutes.5. Add the drained pasta, cooked sausage and tomatoes to the skillet and stir to combine. 6. Sprinkle the cheese over the top, cover, and remove from heat. Let stand 3 minutes before serving.
Sausage Sandwiches with Country Pleasin Kroger Culinary 411 2021-11-05 | Made with Cupcake ButterKissed Chardonnay:Here is their web site: cupcakevineyards.com/wine/butterkissed-chardonnayAnd - The BEST Smoked Sausage on the market.Country Pleasin Smoked SausageIf your store does not have it - order it directly from them:countrypleasin.com/collectionsRecipe:1 package Country Pleasin Pork and Alligator Sausage1 tablespoon oil1 medium onion, diced medium1 bell pepper, diced medium1/4 cup Cupcake ButterKissed ChardonnayDijon mustardhot dog bunsHeat a large skillet over medium high heat for one minute. Add the oil,onions and peppers to the hot pan and sauté until lightly browned; about3 minutes. Add the wine (or beer) and sauté 30 seconds. Add the sausageto the pan and sauté; turning often for 3 minutes. Place the sausage onthe buns and top with the onions and peppers. Add mustard if desired.GRILLED METHOD:Make the onions and peppers as above in a skillet and grill the sausage.
HOME CHEF - Breaded Pork Diavolo Kroger Culinary 411 2021-07-12 | Cooking with Wine and Beer adds so much flavor.This easy Home Chef Meal Kit is made even more special with the addition of cabernet sauvignon and beer in the recipe.Enjoy!Chef Mike MonahanChefs USA
How to Make BEEFAMATO Cocktail Kroger Culinary 411 2021-04-11 | THIS IS THE ONE - "Authentic Flavor"It is SPOT ON!Bonus Recipe below for the BEST BLOODY MARY EVER...Copycat RecipeMakes 46 oz.1 – 46 oz. bottle of V-8 Vegetable Juice1 cup Campbell’s Beef Broth (NOT the Consume) ¼ cup Lea and Perrins Worcestershire Sauce4 teaspoons light corn syrup (Karo)1/8 teaspoon white pepper1 teaspoon white wine vinegar• Shake the container of V-8 very well. • Remove 1 ½ cups of the V-8 from the container to make room for the additional ingredients.• Add the remaining ingredients to the container of V-8 and shake well.Refrigerate for 2 hours and enjoy.BEEFAMATO BLOODY MARYMakes 42 cups BEEFAMATO JUICE2 cups Clamato Juice1 cup vodka1 tablespoon Worcestershire½ teaspoon Montreal steak seasoning1 ½ tablespoons hot sauce (NOT wing sauce)¼ tablespoon pickle juiceMix well and refrigerate for at least one hour. Serve over ice and garnish with small celery stock with leaves.YUM!Join this channel to get access to perks:youtube.com/channel/UCOhqI8bHbtVhE2c3qYrD8Kw/join
How to Make the BEST WINGS - 2 SAUCES Kroger Culinary 411 2021-04-09 | LOVE this Chinese Chef Knife / CleaverHere is where I got mine (at a GREAT price):amazon.com/GRANDKNIFE-Vegatable-Dishwasher-Stainless-Ergonomic/dp/B08SLW453H?ref_=ast_sto_dpRecipe:3 pounds chicken wings: end tips removed and separated at the joint2 quarts vegetable oilHOT SAUCE1 – 5oz. bottle Frank’s® Hot Sauce½ stick unsalted butter1 teaspoon garlic powder*Combine all ingredients in a small saucepan over medium low heat until butter melts. Stir well and set aside to cool.TERIYAKI GINGER SESAME SAUCE1 cup teriyaki sauce1 tablespoon light brown sugar1 garlic clove, minced fine1 teaspoon fresh ginger, minced fine1 teaspoon sesame oil1/8 teaspoon (or to taste) cayenne pepper - optional2 teaspoon white wine vinegar2 tablespoons cold water mixed with 2 teaspoons corn starch to make a slurry*sesame seeds METHOD:Combine the first 6 ingredients in a small saucepan over medium low heat and stir well. When mixture begins to simmer, add the water / corn starch slurry, and whisk until sauce thickens. Strain the sauce and set the sauce aside to cool.• Heat the oil to 350 degrees Fahrenheit.• Deep fry the wings 12 at a time. The larger (upper) part of the wings will take 12 minutes to fry. The smaller (lower) part will take 9 minutes to fry.• Remove the wings from the oil to a large bowl. Add some sauce to the bowl and toss wings to coat. *For the Teriyaki Ginger Sesame wings, sprinkle some sesame seeds on the wings after tossing with the sauce.BLUE CHEESE DIPPING SAUCE:1 cup Hellman’s sour cream1 cup mayonnaise2/3 cup buttermilk1 tablespoon Worcestershire Sauce1/2 teaspoon sugar½ teaspoon dry mustard1/2 teaspoon kosher salt1/2 teaspoon freshly ground black pepper½ teaspoon garlic powder4 oz. crumbled blue cheese1. Combine first 9 ingredients in small bowl and mix until smooth. 2. Fold in the blue cheese.3. Transfer to container with tight-fitting lid. Chill until serving time. Stir well before serving.Join this channel to get access to perks:youtube.com/channel/UCOhqI8bHbtVhE2c3qYrD8Kw/join
How to Make Teriyaki Chicken Ramen Kroger Culinary 411 2021-03-16 | This recipe is easy and delicious. This is the link to my homemade chicken stock:youtube.com/watch?v=MVerX6Fw75g&ab_channel=KrogerCulinary411Recipe:Serves 44-6 boneless skinless chicken thighs3/4 cup teriyaki sauce1 tablespoon honey2 garlic cloves, minced1 tablespoon fresh ginger, minced1 teaspoon toasted sesame oil¼ cup chardonnay wine1 tablespoon white wine vinegarCooking spray1 cup broccoli florets4 green onions1 jalapeno sliced thin4 instant ramen noodle packets6 cups chicken stockPlace the chicken thighs in a gallon size zippy bag. Add the next 7 ingredients (teriyaki sauce – vinegar) to a bowl and whisk well. Pour ¼ cup of the marinade through a strainer and set aside. Pour the remaining ¾ cup of the marinade over the chicken in the zippy bag. Close the bag and mix well. Refrigerate for at least 30 minutes. Cut the roots off the green onions and cut the white part of the onions into 2-inch pieces (2 / onion) and set aside. Dice the remaining green tops into small pieces and set aside. Slice the jalapeno thin and set aside.Heat a grill pan (or outdoor grill) to high. Spray the grill with the cooking spray. Remove the chicken from the marinade and place on the hot grill. Discard remaining marinade. Cook the chicken for 2 minutes per side to make grill marks. Lower the heat and continue to cook until just done. Remove the chicken from the grill and set aside. Cover with foil to keep warm. Add the white parts of the green onions and the broccoli to the hot grill. Cook for 3-4 minutes or until slightly charred. Remove from the grill and set aside.Slice the chicken thighs into ½ inch thick pieces. Heat the chicken stock in a large pot until it starts to simmer. Add the reserved marinade and stir well. Cook the noodles in a large pot in boiling water until noodles are soft; about 3 minutes. Pour the noodles into a calendar to drain.Divide the strained noodles into the 4 bowls. Top the noodles with the chicken, grilled broccoli and onion pieces. Add the chicken broth to each bowl to just cover the noodles. Top with the green onion top slices, sliced jalapenos and serve.Garden of the Gods green screen footage was produced by Mike Monahan.All rights reserved. Special Thanks to Yarrow Slaps for send us her bookRamen Forever: ramenforever.com/products/ramen-forever-cookbookMusic Credits:Matt's Blues by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100165Artist: http://incompetech.comJoin this channel to get access to perks:youtube.com/channel/UCOhqI8bHbtVhE2c3qYrD8Kw/join
BEER RUN Slow Pour Brewery Kroger Culinary 411 2021-01-24 | Meet the Masterminds behind “Slow Pour Brewery” in Lawrenceville, GA.Special thanks to John Reynolds and his staff for letting us film and documentthis incredible story behind Lawrenceville’s first and most successful brewery.Filmed and edited by: Logan MonahanSlow Pour Brewery Web Site: slowpourbrewing.comCHEERS Everyone!Join this channel to get access to perks:youtube.com/channel/UCOhqI8bHbtVhE2c3qYrD8Kw/join
Salmon with EASY Blueberry Wine Sauce Recipe Kroger Culinary 411 2021-01-21 | EASY and ELEGANT!Serves 22 salmon fillets (6 oz.)Salt and pepper to taste1 tablespoon light olive oil1 cup Campo Tempranillo Wine½ cup blueberry preserves1 tablespoon butter½ teaspoon white wine vinegarSliced green onion tops for garnishHeat a large skillet over medium high heat for 1 minute. Season the salmon to taste with the salt and pepper.Add the oil to the hot skillet and swirl to coat. Add the salmon fillets skin side up. Seat for 2-3 minutes and turn to the skin side. Sear on the skin side for 1-2 minutes.Turn the fillets and pull of the skin (if desired). Turn one more time for one minute and remove to a clean plate. Wipe the oil from the pan. Remove the pan from the heat and ad the wine. Return the pan to the medium high heat and simmer to reduce the wine by 75%. Add the preserves, butter and vinegar and stir well with a whisk. Pour sauce on place and place the salmon over the sauce. Garnish with some sliced green onion tops. Goes great with spinach that is wilted in butter mixed with multi-colored quinoa. Enjoy with a glass of the Campo Viejo Tempranillo. Chef Mike Monahan – Chefs USAJoin this channel to get access to perks:youtube.com/channel/UCOhqI8bHbtVhE2c3qYrD8Kw/join
LOW FAT Cod Recipe - Steamed in WINE Kroger Culinary 411 2021-01-13 | Happy New Year! It's time to get back in shape and eat healthier.This is the first on many recipes that does not forfeit FLAVOR for a HEALTHY lifestyle.We used the NEW Cupcake LightHearted Chardonnay. It has lower calories and alcohol and TASTE GREAT!Here is more on the wine: cupcakelighthearted.com*Please consider joining this channel for additional Perksand "Behind the Sceenes" content.Here is the recipe:Serves 4Sauce:½ cup low sodium teriyaki sauce1 tablespoon honey1 clove garlic, minced fine1 teaspoon fresh ginger, minced fine½ teaspoon toasted sesame oil1 tablespoon Cupcake LightHearted® Chardonnay1 teaspoon white wine vinegar1/8 teaspoon chili pepper flakes1 tablespoon light olive oil2 oz. fresh sliced mushrooms, diced small1 cup zucchini squash, shredded1 cup yellow squash, shredded½ cup yellow onion, shredded4 cod fillets1 cup cherry tomatoes, halved (optional)Heavy duty aluminum foil Preheat oven to 400 degrees1. Add all the sauce ingredients to a bowl and mix well. Set aside.2. Heat a large skillet over medium high heat for 1 minute. Add the next 4 ingredients and sauté for 2 minutes. Transfer to a bowl and set aside.3. Place 4 - 12-inch square piece of foil on the counter. Divide the sauteed vegetables evenly onto the foil. Top the vegetables with a cod fillet. Spoon 2-3 tablespoons over each of the vegetables on the foil. Add the cherry tomatoes (optional). Place a second piece of foil over each of the cod and roll up the sides to close tightly.4. Place on a baking sheet and bake at 400 degrees for 15 minutes. Remove from oven and let them rest for 5 minutes before serving.Enjoy with Cupcake LightHearted© Chardonnay or Pinot Grigio.Join this channel to get access to perks
How to Grow Shiitake Mushrooms Kroger Culinary 411 2020-12-30 | FIELD TRIP #1Growing your own mushrooms at home is easier than you think.We visited a local mushroom farmer here in north Georgia to see how it's done. We will return in July to film part #2, when they are harvesting them.Where to get the spawn:fieldforest.net/index.phpJoin this channel to get access to perks:youtube.com/channel/UCOhqI8bHbtVhE2c3qYrD8Kw/join
How to Make 15 Bean Soup Kroger Culinary 411 2020-12-18 | Get my FAVORITE KNIFE: chefsusa.com/chef-mikes-special-8-inch-chef-knifeServes 61 tablespoon light olive oil1 large onion, diced small1 leek, diced small2 carrots, diced small2 celery stalks, diced small2 garlic cloves, minced fine2 tablespoons tomato paste1 teaspoon dry thyme2 teaspoons dry basil1 bag 15-Bean Soup, soaked 8 hours (do not use seasoning packet)8-10 cups *Ham Bone Stock2 cans (15 oz.) diced tomatoes, undrained1 bag fresh spinachSalt and pepper to taste4 green onion tops for garnish (optional)shaved parmesan cheese for garnish (optional)Heat a large pot over medium heat for 1 minute. Add the onion, leek, carrots and celery and sauté for 2 minutes to give them some color. Add the tomato paste and sauté for 2-3 minutes. Add the thyme, basil, and drained beans and sauté for 1 minute. Add the stock and bring to a simmer. Reduce heat to the lowest setting and cover, leaving a small opening in the lid. Simmer for 1 ½ to 2 hours: stirring every 30 minutes. Add the tomatoes and spinach and simmer for 2 minutes. Season to taste with salt and pepper.*If you do not have ham stock, add 8-10 cups water and a ham bone to the soup. Simmer for 5 minutes on high and skim off any scum that surfaces. Lower the heat to simmer for 1 ½ to 2 hours.Enjoy, Chef Mike Monahan – Chefs USAOpening Music Credit:Winter Ride by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0Source: http://www.twinmusicom.org/song/308/winter-rideArtist: http://www.twinmusicom.org
Ham Stock Recipe Kroger Culinary 411 2020-12-07 | The EASY way!Makes 5 quartsStock pot (at least 8 quarts in size)2 tablespoons vegetable oil1 large onion, rough dice3 carrots, rough dice3-4 celery stock, rough dice1 head garlic, rough chopped1 spiral cut ham boneWater4 bay leaves2 sprigs fresh rosemary2 sprigs fresh thyme1 tablespoon black peppercornsTrim off some of the ham pieces from the ham bone and place in the refrigerator. Heat the stock pot over medium high heat for 1 minute. Add the oil, onions, carrots, celery and garlic and sauté for 5 minutes. Add the ham and fill pot with cold water until 2 inches from the top. Add the bay leaves, herbs and peppercorns and turn heat to high. When it starts to simmer, reduce heat to low, cover; leaving a small vent and continue to simmer for 3-4 hours. Place the pre-cut ham trimmings in the containers. Strain stock through a cheesecloth and strainer and let cool for 1 hour. Divide the stock into the containers and freeze for up to 6 months.Enjoy,Chef MikeChefs USAMUSIC CREDITS:Winter Ride by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0Source: http://www.twinmusicom.org/song/308/winter-rideArtist: http://www.twinmusicom.org
How to make GRILLED Chicken Wings and Sauce Kroger Culinary 411 2020-12-04 | "How Ya Doin WINGS" - Recipe from Jeff MonahanAfter 20 years, the SECRET RECIPE is revealed.RIP Brother! - MISS YOU!1 bottle honey BBQ sauce (28 oz.)1 cup Wishbone© Italian dressing½ cup maple syrup¼ cup ketchup¼ cup Dijon mustard1 tablespoon (or to taste) hot sauce2 tablespoons garlic minced fine4 pounds chicken wingsLOTS of napkins 1. Combine all ingredients (except wings) in a large bowl and mix well. *Reserve 1 cup of the marinade on the side for basting while grilling later.2. Place the wings in a large zippy bag and pour marinade over wings. Seal bag and roll to coat the wings evenly. Refrigerate for 4 hours (or overnight – recommended).3. Remove the wings from the marinade and place on a baking sheet. Discard the marinade. 4. Light charcoal grill and move hot coals to one side. Place a handful of your favorite woodchips on coals and place grate on grill.5. Place the wings on the opposite side of grill for indirect heat. Place lid on grill and close all vents. Bake the wings on the grill for 40-60 minutes maintaining 350 degrees. 6. Remove the grill lid and let the coals get hot; about 7 minutes. Place the wings over the coals and baste with the *reserved marinade. Grill for 1 minute per side.Enjoy with your favorite cold beer, baked beans, and cole slaw
Holiday Wine Pairings 2020 Kroger Culinary 411 2020-11-24 | These wines are perfect for Thanksgiving and CHRISTMASUNDER $20Special Thaks to Claire Martin of Beverage Superstore in Grayson, GADrove Operator: Logan MonahanMusic: YouTube Music Thumbnail Photo: iStock PhotosEditing: Pinnacle Studio Ultimate 24
Turkey Taco Soup with Ranch Dressing and Rotel Kroger Culinary 411 2020-11-17 | Homemade chicken stock is the KEY.There is a link to the recipe and video at the end of this video.Chef Mike's Handmade Maple and Walnut Cutting Boards: chefsusa.com/product-page/maple-and-walnut-butcher-block-cutting-boardRecipe:Serves 62 - pounds ground turkey1 or 2 yellow onions – diced1 - pkg Dry taco seasoning1 - pkg dry ranch dressing1 - 15 oz can black beans rinsed and drained1 - 15 oz can kidney or red beans rinsed and drained1 - 15 oz can sweet corn drained1 - 15 oz can tomato sauce1 - 10 oz can Rotel tomatoes with green chilies½ cup beer1 - 32 oz box Swanson’s chicken broth (Low Sodium) or make your ownLink to the recipe and video: youtu.be/MVerX6Fw75gBrown diced onion. Add ground turkey and cook until done. Drain off any excess fat. Stir in both seasoning mixes and sauté for 1 minute. Add all the remaining ingredients. Stir together well, cover with lid, and simmer for 30 minutes or more, stirring occasionally, adding more chicken broth if needed.Serve with shredded cheese, sour cream, Tostito chips and cilantro.Music Credits:Medium Rock by Audionautix is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0Artist: http://audionautix.com
Squash Casserole Recipe and Cranberry Sauce Kroger Culinary 411 2020-11-11 | Grandmas SECRET RECIPE is REVEALED.Grandma’s Yellow Squash CasseroleServes 61 stuck butter1 medium onion, diced small1 package Pepperidge Farm Corn Bread Stuffing10 small yellow squash (or 8 medium size), diced medium1 medium size carrot, grated1 teaspoon garlic powder1 can Campbell’s Cream of Chicken Soup1 cup sour creamHeat a large skillet over medium high heat for 1 minute. Add the butter and onions and reduce the heat to medium low. Sauté onions until soft: about 10 minutes. Remove 2 tablespoons of the onion / butter mixture and set aside. Place the breadcrumbs in a large bowl and add the onion / butter mixture. Mix well and set aside. Heat a medium size sauce pot over medium high heat for 1 minute. Add the squash and sauté for 8-10 minutes or until softened. Add the 2 tablespoon reserved onions / butter mixture, grated carrot, garlic powder and salt and pepper to taste. Cook for 1 minute. Add the squash to a large bowl. Add the soup and sour cream and stir to combine. Place 3 tablespoon of the stuffing mixture to the bottom of a medium size baking dish. Add the squash mixture and top with the breadcrumb / onion mixture. *If using the following day, cover with foil and refrigerate. Bake at 350 degrees for 20 - 25 minutes, or until lightly browned on top. Cranberry Sauce1 cup sugar1 cup water1 bag fresh cranberriesZest of one orangeJuice of one orangeLemon wedgeAdd the sugar and water to a medium size sauce pot and bring to a simmer over medium high heat. Add the cranberries and reduce heat to medium. Simmer for one minute and add the orange zest. Simmer form 2 minutes and ad the orange juice. Simmer until all the cranberries have popped open and sauce thicken; about 3 minutes. Place the sauce in a bowl and let cool for 45 minutes before refrigerating. Add the juice of one lemon wedger and stir just before serving.
LIVE TONIGHT @ 8:00 PM (Eastern) Kroger Culinary 411 2020-11-09 | 2 DOGS and 2 CHEFS! Join Chefs Mike and Tony (and Reagan the Boxer) tonight at 8:00 PM as they create another "EASH" and delicious offering from the kitchen studios of Chefs USA. Pour your favorite beverage and we will see you then.
Chicken with Homemade Gravy Kroger Culinary 411 2020-11-07 | EASY and Delicious! Chef Mike shows you how.Chef Mike's handmade cutting board: chefsusa.com/shopRecipe:Serves 41 whole chicken (4-5 pounds)Pam cooking sprayKosher salt to tasteFresh cracked pepper to tasteItalian seasoning to tasteGarlic powder to tasteOnion powder to tastePOTATOES6 medium russet potatoes½ stick butter (cut into 1 tablespoon slices)whole milksalt and pepper to tasteGRAVYPan drippings from chicken2 cups potato water1 cup cold water mixed with 2 ½ tablespoons corn starchSalt and pepper to taste1. rinse the chicken in cold water and pat dry with a paper towel. Spray lightly with the cooking spray and season to taste with the salt – onion powder. Place uncovered in a preheated 350 degree over for 20 minutes per pound. Use an instant read meat thermometer to check the thickest part of the breast is 170 degrees. Set aside to rest for 20 minutes before carving.2. Halfway through the timing on the chicken baking, peel the potatoes and dice into 2-inch pieces. Place the diced potatoes into a large pot and fill with cold water to until just covered. Add 1 tablespoon salt to the water. Place over high heat until boiling. Lower the heat to medium and cook until tender; about 8-10 minutes. Reserve 2 cups of the potato water and set aside. Drain the remaining water from the potatoes. Add the butter and 1 teaspoon each salt and pepper. Use an electric beater to mash the potatoes, add the whole milk a little at a time until creamy. Taste for additional salt. Cover and set aside. 3. Remove the chicken from the roasting pan and place on a carving board. Let it rest 20 minutes before carving. Place the metal roasting pan on a burner and turn heat to high. Add the 2 cups potato water and bring to a simmer. Use a whisk to break any brown bits from the bottom of the pan. Bring to a rolling boil for 2 minutes. Add the corn starch to the water and stir well. Add ½ cup of the water / corn starch to the pan and whisk until it thickens. If you want the gravy thicker, add a little more of the cornstarch / water mixture. Season to taste with salt and pepper.
BUDGET MEALS FAMILY Kroger Culinary 411 2020-10-28 | Welcome to the "Green Bell Pepper Challenge". This time, the 2 CHEFS and 2 DOGS (Chefs Mike and Tony) must make a recipe that includes green bell peppers, and can feed 4 people for UNDER $20.Chef Mike's handmade cutting boards: chefsusa.com/shopSTUFFED PEPPERS Recipe:Serves 42 cans Campbell’s Tomato Soup1-pint whole milk1 tablespoon vegetable oil1 onion diced medium2 garlic cloves, minced fine1-pound lean ground beef4 green bell peppers2 cups prepared riceIn a medium saucepan, add the 2 cans of tomato soup and milk and place over low heat: stir every few minutes. Heat a large pot over medium high heat for 1 minute. Add the oil and diced onion and sauté for 2 minutes. Add the minced garlic and sauté for 30 seconds. Add the ground beef and sauté until browned. Place the cooked ground beef in a large bowl and add the cooked rice. Stir to mix well. Set aside.Add water to the same pot you cooked the beef in until it is high enough to cover the height of the bell peppers. Turn heat to high and bring to a boil. When the water boils, add the peppers and cook for 2 ½ minutes. Remove the peppers to a paper towel cut side down to drain.Assemble: Choose a high sided baking dish that will support the 4 peppers, so they do not fall. Fill the peppers with the ground beef and rice mixture and place them in the baking dish. Pour in the tomato soup until it comes up to within 1 inch of the top of the baking dish (but not covering the peppers). Bake at 375 degrees for 20 minutes.To Serve: Place the stuffed pepper on a serving plate on its side. Cut the top of the pepper and open to unfold with stuffing on top. Ladle the tomato sauce over the beef and rice mixture and ENJOY!PEPPER AND ONION SAUSAGE HOAGIES Recipe:Serves 22 tablespoons butter2 cloves garlic minced fine, separated2 hoagie rolls2 tablespoons vegetable oil2 sausages (mild or hot)1 large bell pepper, seeded and sliced into thin strips1 large onion, cut into long slicess/p to taste½ teaspoon pepper flakes (optional)½ can light beer1 cup shredded mild cheddar cheese1 teaspoon Italian seasoningHoney mustard (optional)Heat a large skillet over medium high heat for 1 minute. Add the butter and ½ half of the garlic. Swirl pan to melt butter. Cut the hoagie rolls in half, leaving a hinge (like a hot dog bun) and place flat side down in the pan to toast. Repeat for the 2nd hoagie roll. Set aside. Add the oil and the sausage to the pan and sear for 3 minutes per side. Add the onions and peppers on top of the sausages and season to taste with s/p. Cook for 2 minutes. Stir the pan and poke the sausages 2-3 times with a knife. Continue to cook for 5 minutes; stirring every minute. Add the pepper flakes and beer. Cover and lower the heat to medium. Simmer for 3 minutes. Remove the sausages from the pan and cut them in half lengthwise. Return the sausages to the pan and cover. Place lid on pan and reduce heat to low. Simmer 3 minutes. Add the Italian seasoning to the cheese and mix well in a small bowl. To Serve: Place the sausage slices on the toasted rolls and top with the onion and pepper mixture. Top with the cheese mixture and broil until melted. Serve with honey mustard (optional).Music Credits:Dirt Road Traveler by Audionautix is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0Artist: http://audionautix.comTONY COOKING – 2 MUST SHOW:Matt's Blues by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100165Artist: http://incompetech.com
LIVE Cooking Show - Millennials Kroger Culinary 411 2020-10-25 | This recipe is EASY and “Delicious”. Perfect for the fall / winter months.Enjoy!Chef Mike MonahanChefs USAWhite Bean Turkey Chili RecipeWhite Bean Turkey Chili Recipe: chefsusa.com/whitebeanturkeychiliHomemade Chicken Stock Recipe: chefsusa.com/chicken-stockChef Mike’s Handmade Cutting Boards: chefsusa.com/shopNadia’s Instagram: instagram.com/nadia?igshid=mb1z84miy72zOgio Prosecco: http://www.ogiowines.com/ourwines_prosecco.html
How to KEEP Your Knives SHARP Kroger Culinary 411 2020-10-10 | Chef Mike shows 3 EASY Ways to keep your kitchen knives razor sharp.
Cutting Boards Designs Wooden Kroger Culinary 411 2020-10-08 | These beautiful cutting boards are available here: chefsusa.com/shopMade one at a time, BY HAND by Chef Mike Monahan.Standard and "Personalized" available.Special Thanks to my friend Fred, Owner of Pop's Wood Shop for helping me produce these beautiful cutting boards. They are made from maple and walnut that were hand selected by Chef Mike. They are the two BEST woods on earth for cutting boards.
Simple Chicken Recipes for BEGINNERS Kroger Culinary 411 2020-09-27 | Chef Mike Monahan teaches a "BEGINNER in the Kitchen" how to prepare this delicious classic from start to finish. Chef Mike TOUCHES NOTHING during this "Detailed" instructional video. The results were astonishing, and proves Chef Mike's theory that, "If you can Read - You CAN COOK".*Special Thanks to Alexander Scott for taking part in this video.Recipe Link: chefsusa.com/italianchickenandriceThanks for Watching!
Bourbon Marinated Grilled Salmon Kroger Culinary 411 2020-09-03 | EASY and DELICIOUS! RECIPE:Makes 4 fillets½ cup bourbon, plus some for the Chef1 tablespoon light brown sugar1 pinch of Kosher salt for garlic2 garlic cloves, pureed with knife1 teaspoon white wine vinegar1/8 teaspoon hot pepper flakesFresh cracked pepper1/3 cup olive oil4 salmon fillets (prefer Alaska Sockeye)Dice the garlic fine. Add the salt to the garlic and use the flat side of your knife to puree the garlic.Add the garlic and the remaining ingredients (except the oil) into a bowl. Whisk together well as you slowly drizzle in the oil. Cut the salmon fillets into portion sizes and place in a gallon size zippy bag. Add the marinade to the bag and toss to coat. Place bag in the fridge to marinate for at least 20 minutes. Two hours is best. Grill over hot coals for 2-3 minutes per side; or until the center is just done. Use your tongs to pull off the skin. Drizzle a little of the marinade from the bag onto the fillets; being careful of the flame-up. Cook the salmon for another 30 seconds per side. Serve immediately.Enjoy!Chef Mike MonahanCHEFS USA
Mango Margarita Recipe Kroger Culinary 411 2020-07-24 | Enjoy these 3 GREAT Watermelon recipes. They are SURE to PLEASE!Links to these recipes are below.Watermelon Mango Margarita watermelon.org/recipes/watermelon-mango-margaritaGrilled Spicy Watermelon watermelon.org/recipes/grilled-spicy-watermelonFresh Mozzarella Salad watermelon.org/recipes/fresh-mozzarella-saladEnjoy, Chef Mike MonahanChefs USA
How to make Beef Stock - Instant Pot vs Traditional Kroger Culinary 411 2020-07-10 | WHICH ONE TASTE THE BEST? The Answer will SUPRISE YOU...The "GLOVES ARE OFF"... It's Instant Pot vs Stock Pot on which Beef Stock taste the best. This easy recipe will BLOW YOU AWAY. Forget the canned stuff from the grocery store. This is WAY better - and cheaper. Reduce them down further for another 8-10 hours and you will have some KILLER DEMI GLACE. RECIPE:INSTANT POT METHOD (3-hours)5 pounds assorted beef bones (marrow, necks and feet or shanks)2 tablespoons vegetable oil2 carrots, diced medium2 onions, diced medium2 celery stalks, diced medium1 head garlic, cut in half1 bay leaf1 sprig of fresh thyme8 black pepper corns2 tablespoons tomato taste5 quarts water (do not go over max fill line)Drizzle the oil onto a large roasting pan and place the bones in the pan in a single layer. Roast at 425 degrees for 45 minutes. Place the roasted bones in the Instant Pot and add ½ cup water to the pan to deglaze. Scrape any remaining pieces and juices into the Instant Pot. Place the vegetables in the same roasting pan and roast at 425 degrees for 15 minutes. Place the roasted vegetables into the Instant Pot. Add the remaining ingredients to the Instant Pot. The water should just cover the bones without going over the max fill line. Pressure cook on high for 1 ½ hours. When done, do not release the pressure. Let the Instant Pot sit for 30 minutes. Release the pressure valve and strain through a cheese cloth into a second pot. Place the pot into a sink of ice water that is 2 inches deep for 10 minutes to cool. Place the pot into the fridge until the fat rises to the top and solidifies (overnight is best). Scrape the fat from the top and discard. Refrigerated stock for up to 5 days or freeze in muffin pans for up to one year. STOCK POT METHOD (13-hours)5 pounds assorted beef bones (marrow, necks and feet or shanks)2 tablespoons vegetable oil2 carrots, diced medium2 onions, diced medium2 celery stalks, diced medium1 head garlic, cut in half1 bay leaf1 sprig of fresh thyme8 black pepper corns2 tablespoons tomato taste5 quarts water Drizzle the oil onto a large roasting pan and place the bones in the pan in a single layer. Roast at 425 degrees for 45 minutes. Place the roasted bones in the stock pot and add ½ cup water to the pan to deglaze. Scrape any remaining pieces and juices into the Instant Pot. Place the vegetables in the same roasting pan and roast at 425 degrees for 15 minutes. Place the roasted vegetables into the stock pot. Add the remaining ingredients to the stock pot. Place over medium high heat until it just begins to simmer. Reduce heat to medium low and cook for one hour. Skim off any scum that rises to the top and discard. Reduce heat to the lowest setting and simmer for an additional 11-14 hours. Strain through a cheese cloth into a second pot. Place the pot into a sink of ice water that is 2 inches deep for 10 minutes to cool. Place the pot into the fridge until the fat rises to the top and solidifies (overnight is best). Scrape the fat from the top and discard. Refrigerated stock for up to 5 days or freeze in muffin pans for up to one year.Enjoy!Chef Mike Monahan - CHEFS USA
Grilled Shrimp with Fried Rice Kroger Culinary 411 2020-06-12 | FRIED RICE RECIPE:Serves 42 tablespoons grapeseed oil, separated2 eggs, scrambled¾ cup carrots¾ cup fresh peas3 green onions chopped with white and green parts separated 1 garlic clove minced fine2 cups precooked riceSOY SAUCE MIXTURE:3 tablespoons soy sauce1 teaspoon dark soy sauce1 teaspoon oyster sauce1 teaspoon sesame oil 1. Combine the soy sauce, dark soy sauce and oyster sauce in a bowl and stir well. Set aside.2. Add 1 tablespoon oil to a hot wok and swirl to coat. Add the egg and scrambled. Remove scrambled egg and set aside. 3. Add 1 tablespoon oil to the wok and swirl to coat. Add the carrots and stir-fry for 1 minute.4. Add the peas, green onions (white part) and garlic to the wok and stir-fry for 30 seconds.5. Add the pre-cooked rice and stir-fry for 3 minutes.6. Add the soy sauce mixture and stir-fry for 3 minutes.7. Return the scrambled eggs, green onions (green part) and sesame oil and stir-fry for 30 seconds.GRILLED SHRIMP:6 peeled and deveined shrimp per person1-2 tablespoons oilSalt and pepper to tasteGarlic and onion powder to taste (2 teaspoons each is good)Bamboo skewers soaked for one hour in cold water.Fresh lemon juice1. Mix the shrimp, oil and seasonings in a large bowl. Toss to coat.2. Thread the shrimp onto the skewers and grill oner high heat for 2 minutes per side.3. Remove from grill and squeeze fresh lemon juice over the shrimp.Serve the shrimp skewers over the Fried Rice.Enjoy, Chef Mike Monahan – CHEFS USA, LLC
Steak with Beer Sauce Kroger Culinary 411 2020-06-09 | RECIPE:Serves 22 of your favorite steakss/p to taste2 tablespoon oil, separated8 oz. sliced mushrooms3 tablespoon butter, separated1 white onion, sliced fine2 teaspoons garlic, minced fine1 teaspoon dry thyme¾ cup lager beerHeat a large skillet over medium high heat for 2 minutes. In the meantime, season the steaks with s/p to taste.Add 1 T oil to the pan and swirl to coat. Add the steaks and sear for 3 minutes / side. Lower heat to medium lowand cover. Turn steaks every minute until desired doneness. Remove steaks to a clean plate and cover with the lidto keep warm. Turn the pan up to medium high heat and add 1 T oil and the mushrooms. Sauté mushrooms until the sizzle stops; about 3 minutes. Add 1 T butter and the onions and sauté until caramelized; about 3 minutes.Add the garlic and thyme and sauté for 30 seconds. Add the beer and scrape up the fond on the bottom of the pan.Return and juices from the resting steaks to the pan. Reduce the liquid by 75% and finish with 2 T butter.Enjoy! Chef Mike Monahan – CHEFS USA
Easy Lemon Chicken Recipe SKILLET Kroger Culinary 411 2020-06-08 | RECIPE: Serves 44 chicken thighs, boneless and skinless, pounded to 1/4-inch thickness salt and pepper, to taste 1 tablespoon Olive Oil 1/2 cup dry white winejuice and zest of 1/2 lemon 2 tablespoons of The Fresh Market Roasted Garlic and Herb Finishing Butter (or 2 T softened butter, 2 t roasted garlic and ½ T Italian herbs – mixed well)fresh parsley, chopped, for garnish (optional) 4 cups Osem Israeli Couscous, prepared according to package directions Heat a skillet over medium high heat for two minutes. Season chicken thighs with salt and pepper. Add olive oil to skillet and swirl to coat; add chicken thighs and sear for two minutes on each side to create a light crust. Remove pan from heat and add wine and lemon juice; lower heat to medium low. Return pan to heat and begin scraping up browned bits as the chicken finishes cooking through, approximately three minutes. Place chicken on a serving platter. Whisk finishing butter into pan juices to make sauce. Pour sauce over resting chicken and garnish with lemon zest and optional parsley. Cook Osem Israeli Couscous according to package instructions and serve chicken over couscous.Thumbnail photo by Lukas from Pexels
TENDER Shrimp Cocktail Kroger Culinary 411 2020-06-07 | PERFECT - Every Time!RECIPE:Serves: 61 pound large shrimp2 quarts boiling waterKetchupPrepared horseradishLemon wedgesPeel and devein shrimp. Keep the shells.Place the shrimp shells in a strainer and drop into the boiling water for 2 minutes. Remove shells and discard.When boil returns, add the shrimp and start timer for 3 minutes. After 3 minutes remove the shrimp to a paper towel.DO NOT RINSE THE SHRIMP. Let the shrimp cool naturally and place in the fridge, about 10 minutes.Make the cocktail sauce to your liking by mixing the horseradish with the ketchup.Enjoy!Chef Mike Monahan – CHEFS USA, LLCMusic Credit:Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100613Artist: http://incompetech.com
Hard Boiled Eggs - EASY PEEL EVERY TIME! Kroger Culinary 411 2020-06-07 | Get my FAVORITE KNIFE: chefsusa.com/chef-mikes-special-8-inch-chef-knifeWorks EVERY TIME!RECIPE:Pot with tight fitting lidwatersteamer basket6 eggsIce water1. Fill the pot with 1 inch of water. Heat on high heat until boiling.2. Place the steamer basket in the pot with the 6 eggs.3. Cover and steam on high heat for 11-13 minutes.4. Immeditely place the eggs in ice water for 15 minutes.5. Peel the eggs and place in a zipp bag. Refrigerate for up to 5 days.
SHRIMP with LOBSTER SAUCE Recipe Kroger Culinary 411 2020-06-05 | Just like the restaurants do.Serves 2.RECIPE:2 tablespoons ground pork.12 large shrimp, peeled and deveined2 tablespoon vegetable oil, separated 3 cloves garlic, minced fine, separated 2 green onions, sliced with white and green part separated1 tablespoon fresh ginger, minced fine1 egg white, beaten lightly1 cup chicken stock½ cup frozen green peas (optional)1 tablespoon corn starch mixed with ¼ cup waterSalt and white pepper to taste1/8 teaspoon sesame oil1. Boil 2 cups water and add the pork. Break it up with your spoon as it boils for 1-2 minutes (until no longer pink). Place in a fine strainer and set aside.2. Heat a wok (or large skillet) over medium heat for 1 minute. Add 1 tablespoon of the oil to the skillet and swirl to coat. Add the shrimp and ½ teaspoon of the garlic to the pan and sauté for 2 minutes. Remove the shrimp from the pan and set aside.3. Add 1 tablespoon oil to the same pan over medium heat and swirl to coat. Add the ginger, remaining garlic and white part of the green onions to the skillet and sauté for 1 minute.4. Add the chicken stock, frozen peas (optional) and a pinch of salt. Bring to a simmer for 1 minute. If the sauce is too thick, add ¼ cup water.5. Return the shrimp and cooked pork back to the pan.6. When the simmer returns, add the corn starch / water mixture and a pinch of white pepper. Simmer until sauce thickens (about 1 minute). Add the egg whites around the pan and move back and forth with a spoon to make egg white “Strings”.7. Finish by stirring in the green onion tops and sesame oil.Serve over white or brown rice with some soy sauce on the side.Wine recommendation: Nobilo Sauvignon Blanc
How to Set Up a Charcoal Grill for SMOKING Kroger Culinary 411 2020-06-01 | Now you can smoke on a regular charcoal grill “PERFECTLY”, by maintaining the correct temperature. Enjoy!Chef Mike MonahanCHEFS USA, LLC
Pork Fried Rice - Restaurant Style Kroger Culinary 411 2020-05-27 | Serves 41 pork tenderloin, diced medium-small¼ cup Kikkoman Sweet Soy Sauce for Rice1 teaspoon ground ginger2 carrots, diced small3 green onions, diced white part only (green part sliced thin for garnish)½ cup fresh peas2 garlic cloves, diced small and smashed1 package VeeTee Rice (or day old white rice)4 T grapeseed (or stir-fry) oil, separated 2 eggs, scrambled1 teaspoon hot pepper flakes (optional)drizzle of sesame oilWine Recommendation – Coppola ClaretEnjoy!Chef Mike MonahanCHEFS USA, LLC
SHRIMP GUMBO with AMERICAN Shrimp Kroger Culinary 411 2020-05-27 | Get my FAVORITE KNIFE: chefsusa.com/chef-mikes-special-8-inch-chef-knifeMade with AMERICAN shrimp (not from Indonesia shrimp farms).Wine Pairing: Sauvignon BlancIngredients:Serves 6¾ cup flour¾ cup Fresh Market vegetable oil1 medium onion, chopped1 medium green bell pepper, chopped3 celery stalks, chopped1-pound andouille sausage 1 tablespoon garlic, minced1 bunch fresh basil, chopped1 teaspoon dried thyme8 cups shrimp stock (made from shrimp shells)½ Cup Sauvignon Blanc wine1-pound Fresh Market Shrimp, peeled and deveined1-pint fresh oysters with their liquidCajun seasoning to tasteSalt and pepper to tasteChopped parsley for garnish (optional)Prepared riceEnjoy!Chef Mike MonahanCHEFS USA, LLC
Baby Back Ribs FALL OFF THE BONE Kroger Culinary 411 2020-05-26 | 2 racks baby back ribs2 T creole seasoning1 T onion powder2 T garlic powderYour favorite BBQ sauce (the sweeter the better)Pull the silver skin from the back or the ribs and cut them 3rds so they fit your pot.Add the seasonings to a large pot of boiling water and stir well. Add the ribs and lower the heat so it is barely simmering. Place the lid over the pot and leave a small openingSo it vents. Simmer the ribs for one hour, or until the meat on the ribs comes up the bones about an inch.Sauce the ribs well and place on a very hot grill for 2-3 minutes per side to caramelize the ribs.Corn on the Cob: Add ½ cup sugar and the juice of ½ lemon to boiling water. Turn OFF the heat and add the corn. Let the corn sit in the hot water for 10 minutes. Some of our other recipe videos that go well with these ribs are:CORN SALSA:youtube.com/watch?v=pifbjkFKr1UWATERMELON FETA SALAD:youtube.com/watch?v=Xp0dr2_y8skTOMATO CAPRESE SALAD:youtube.com/watch?v=0m9q97QKa04&t=2sEnjoy, Chef MikeCHEFS USA, LLC
Beef Pie COMFORT FOOD Kroger Culinary 411 2020-05-24 | Music was produced and performed by Chef Mike MonahanIngredients:Serves 22-3 cups leftover braised beef or beef stew2 cups leftover mashed potatoes1 T dried chives2 slices provolone cheese¼ cup grated parmesan cheeseReadymade pie crust1 scrambled egg
Braised Beef Shanks Kroger Culinary 411 2020-05-20 | THE BOMB!INGREDIENTS:4 beef shanksFresh cracked pepper to taste1 T vegetable oil2 med onions, sliced3 diced celery ribs3 carrots, peeled and diced4 garlic cloves, sliced1 sprig fresh rosemary3 sprigs fresh thyme1 cup dry red wine2-3 cups beef stock2 T butterYOUTUBE MUSIC:Rockytop by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/by/4.0)Artist: http://audionautix.com
Steaks with WINE SAUCE Kroger Culinary 411 2020-05-18 | ADDICTIVE!Ingredients:1 T olive oil2 of your favorite steakss/p to taste¾ cup dry red wine1 T balsamic vinegar2 sprigs of thyme3 T butter2 teaspoons honey
Blackened Fish Kroger Culinary 411 2020-05-13 | Very Easy!If fresh corn is available - USE IT!When we filmed this it was not available during the winter.Enjoy!Serves 41 Can whole kernel corn (15 oz.), drained (or 2 fresh corn on the cob, kernals removed).1 Can black beans (15 oz.), rinsed and drained4 green onions (white part only), chopped1/4 Cup chopped fresh cilantro2 Tablespoon fresh lime juice1/2 Teaspoon Cajun seasoning, plus 1 ½ teaspoons for salad4 Tilapia fillets (6 oz. each)1 Tablespoon olive oil1. To make the corn and black bean salad: place corn in a large serving bowl.Stir in black beans, green onions, cilantro, limejuice and 1 1/2 teaspoons Cajunseasoning; set aside.2. Brush fish on both sides with oil and sprinkle with remaining 2 tablespoonsCajun seasoning. Heat a Nonstick Skillet over Medium High Heat for 1 minute.Sear the Tilapia for 3 to 4 minutes on each side or until fish flakes with a fork.Serve fish with corn and Black Bean Salad. Garnish with cilantro leaves and limewedges, if desired.Wine Suggestion: Pinot Grigio or Sauvignon BlancCHEFS USA, LLC
Steak with Dijon-Wine Sauce Kroger Culinary 411 2020-05-12 | You HAVE TO Make this one!Ingredients:Your favorite steaksDijon mustardFresh cracked pepperVegetable (or grapeseed) oil1 shallot, diced1 clove garlic, diced fine1 cup veal stock (Kitchen Basics make one)½ cup dry white wine2 T Dijon mustard
How to Cook Mussels in Wine Wine Sauce Kroger Culinary 411 2020-05-12 | SUPER EASY and Delicious!Ingredients:2 dozen mussels2 cloves garlic, minced3/4 cup white wine (I recommend Kim Crawford Sauvignon Blanc)Private Selection (Kroger Brand) Mediterranean Seafood Grinder to taste (or onion powder, dried thyme and rosemary to taste)2 diced Italian tomatoes1 t lemon juice2 tablespoons butter2 cups cooked and drained pasta (optional – but GOOD)
