Not So Chunky Monkey Cookies

Finally a cookie that you can feel good about giving your kids.  These cookies are loaded with gluttonous flavors but no need to feel guilty, they are actually chock full of healthy ingredients!  I have modified a regular chocolate chip cookie recipe to cut back on the not so good for you ingredients and replaced them with more nutritious ingredients.

Nestle Toll House Chocolate Chip Cookies  VS   My Not So Chunky Monkey Cookies

I reduced the butter from 16 Tbl of butter to 6 Tbl + 6 Tbl Natural Peanut Butter (Peanut butter is rich in mono and poly-unsaturated fats, which are the "good," cholesterol lowering fats and full of protein)

I reduced the white and brown sugars from 3/4 cup each to 1/3 cup each. + 1 1/2 cup ripe bananas (Bananas are very high in vitamin B6 and C, high in potassium, magnesium, fiber and antioxidants, just to name a few)

I reduced the flour from 2 1/4 cups to 1 1/2 cup + 1 1/2 cup ground whole oats (Oatmeal is high in thiamine, phosphorus, magnesium, iron, fiber and protein)

I reduced the chocolate chips from 2 cups to 2/3 cup + 1/2 cup unsweetened cocoa powder ( Cocoa powder is high in iron, magnesium, copper, fiber and full of antioxidants)

Now that I have you drooling with all this nutritional value junk, lets make some cookies!

Ingredients:

6 Tbl          Butter, softened (if you do not have any softened simply but into chunks and microwave on defrost for a few seconds)

6 Tbl           Peanut Butter (chunky or smooth is fine, I buy the Natural kind)

1/3 Cup      Sugar

1/3 Cup      Dark Brown Sugar  (dark brown sugar has more molasses which makes it more flavorful)

1 1/2 Cup   Very Ripe Bananas (2-3 depending on size)

2 ea             Eggs

1 1/2 Cup    Flour

1 1/2 Cup    Oatmeal, ground (use your food processor to grind until it is super fine)

1/2 Tsp        Salt

1 Tsp           Baking Powder

1 Tsp           Baking Soda

1/2 Cup       Unsweetened Cocoa Powder

2/3 Cup       Chocolate Chips

Pre heat your oven to 350'.  In your kitchen aid mixer with the paddle attachment, combine butter, peanut butter and sugars.  Add both eggs, one at a time.  It should look very creamy at this point.  Add Bananas and mix until bananas are well mashed. 
Put all remaining ingredients (except chocolate chips)  into a bowl and lightly whisk to combine.  Slowly add all dry ingredients to the mixer.  Scrap down the wall of the bowl, mix once more.  Add chocolate chips and mix again.

Scoop 1 tsp balls onto a parchment paper lined baking sheet that has been sprayed with pan spray.  Leave 2" between dollops.

Bake for 8 min.  They cookies should be just firm to the touch.  Let cool slightly and enjoy.  Store in a air tight container.

Makes approx 80 small cookies

Notes:
Feel free to add chopped nuts instead of chocolate chips if you would like

I usually add 2 Tbl of fresh ground flax seed to my cookie recipes, it is totally unnoticeable and adds tons of fiber and flax seed is known to reduce the risk of cancers.

I use a small ice cream scoop for making cookies, the one I have is actually a truffle scoop.  I like it because it makes small 2 bite cookies.  This is just enough to cure a sweet tooth, but not so much that I feel guilty for eating cookies.  It is also the perfect size for a toddlers treat. 

If you enjoy fresh baked cookies as much as I do, simply don't bake them all at once.  Bake only a few.  Scoop all the rest onto a parchment paper lined baking sheet and freeze.  Once frozen pop of sheet and store in a zip lock bag.  When you are in the mood for cookies, defrost right on parchment lined baking sheet and bake as normal.  Viola, fresh baked cookies on a whim.

Every professional kitchen in the world uses baking sheets (aka sheet pans) and parchment paper.  This makes clean up a breeze and bakes cookies very evenly.

Find sheet pans at http://www.amazon.com/Nordic-Ware-Bakers-Half-Sheet/dp/B000G0KJG4/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1335752855&sr=1-1

Find Parchment paper at http://www.amazon.com/UltraBake-Parchment-Paper-Sheets-16%C2%BD/dp/B000E7A6BM/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1335752908&sr=1-2

Find a truffle scoop at http://www.amazon.com/Norpro-Stainless-Steel-Scoop-Teaspoon/dp/B00004UE83

Perfectly Roasted Chicken

Whole roasted chicken is not only a simple dinner to make but very versatile.  I am going to give you some pointers on how to make the most perfect roasted chicken. 

Start by taking the chicken out of the plastic package, reach in the cavity and pull out the baggie of goodies.  I keep the neck and throw away the rest, but feel free to saute the heart and liver if you choose.  Give the chicken a good rinse under cold water.  Gently pat it dry.

Cut 2ea onions, celery and carrots into large chunks, spread out in a small baking pan (like something you would bake a cake in).  Set chicken on top of the veggies.  Now tuck the chickens wings under the neck (put your hands on the back of your head with your elbows out, like you are lounging on a chair...this is what the chicken should look like) doing this will prevent the wing tips from burning. 

Now drizzle a  few tablespoons oil on the chicken.  Sprinkle generously with salt and pepper.  Now give the chicken a little massage to spread the oil and seasoning over the whole chicken.  Put enough water in the bottom of the pan to just come to the bottom of the chicken.

Place chicken on the center rack of a 425' oven.  I know it seems like a high temp to cook a chicken but trust me!  You are guaranteed a beautiful golden brown chicken.  Cook for approx 1 hour.  Using a meat thermometer check your chicken temp.  Stick the thermometer in the the outer thigh, careful not to touch the bone as this will give you an inaccurate reading.  Take the chicken out when it reaches 165'.  I know, I know; they tell you that you must cook your chicken to 185', well I am here to tell you that this is why you have dry, nasty chicken.  Chicken (and turkey for that matter) are perfectly cooked at 165'.

Now let your chicken rest for 10 min.  This will give you enough time to make a quick gravy with that delicious dripping in the bottom of the pan.  Simply drain and strain off the juice in the pan.  Check the seasoning.  If it is salty add a little water, if it is bland add a little of that chicken glace you stashed in your freezer (see Making Stock Investments Blog) or add a little chicken base.  Thicken your gravy by making a little slurry using corn starch and water.  Whisk into boiling drippings until it is as thick as you like your gravy.

Shred left over chicken to transform it later in the week into another easy dinner.

PS the veggies on the bottom of the pan are also tasty.  Don't throw them out.  Just give them a quick chop and add to box stuffing to make it a little more tasty.

Notes:
I never cook just 1 chicken.  Cook 2 or 3, this way you have done almost no extra work and you can use the extra chickens to make different dinners later in the week.  Examples... Chicken noodle soup, Chicken Tetrazzini, Chicken salad, Roasted chicken and asparagus pasta, and the list goes on and on.  These will all be super easy to whip up because the hard part is already done!

If chicken is getting too brown and is not reached 165', turn down the oven to 350' until finished cooking.  If chicken is not golden brown and is almost done cooking, turn oven up to 450'.

Make sure there is always some water in the bottom of the pan.  This will keep the chicken drippings from smoking out your house.  Be careful NOT to add more water to a glass pan once the glass pan is hot....IT WILL EXPLODE.  Trust me, I've done it!

After you have picked off all the meat, be sure to save the bones and that neck that you dug out of the cavity.  Throw them into your zip lock bag in the freeze for making stock with later. (see Making Stock Investments Blog)

If you have an extra day and would like an EXTRA delicious chicken, brine it.  Make a quick brine by bringing 8 cups of water to a boil.  Add 1 cup of salt, 1/3 cup sugar and 1 head of garlic cut in half (cut it like a hamburger bun.  No need to peal the garlic either) Stir it until you can no longer see the salt and sugar.  Remove from heat and add 10 cups of ice.  This is going to cool the brine off and dilute the brine.  Once ice is melted the brine should be cool.  Add the rinsed chickens, make sure the brine comes over the top of the chickens.  Use a plate to weigh them down if you need to.  Refrigerate overnight.  Rinse well before cooking.

Chinese Please!

Nothing better than Chinese Take Out?   I think so!  This easy stir fry has all the flavor of the best Chinese take out but you get to control what goes into it.  Just be sure to make extra because the left overs are even better.

Ingredients:
3 cups Broccoli Florets
2 ea  Carrots
8oz Mushrooms
1/2 Head of Napa Cabbage
4ea  Scallions (same thing as green onions)
1 tsp  Chopped Garlic (see Beef Stew Blog for garlic tips)
1 tsp  Chopped Ginger (you can chop ginger in bulk using your food processor, store in
Tupperware in freezer)
2lbs Chicken Breast
Soy Sauce
Dark Sesame Oil
Corn Starch
1Btl Maggie Gins Stir Fry Sauce (see notes)
2 Handfuls Bean Sprouts
1sm Can Sliced Water chestnuts

Start by setting up your Mis en Place (this is a French kitchen term for setting everything up).  I start by steaming my broccoli (see "Eat your broccoli" blog).  Then julienne your carrots (julienne is a term for cutting something into a matchstick).

Here is a quick julienne tutorial
Cut a peeled carrot on a diagonal.

Now gently push the pieces out to look like a deck of cards.

Now make small cuts to create matchstick sized pieces.

Congratulations, You can now julienne!

Slice all of your mushrooms, Chop your napa cabbage into large pieces.  Chop your scallions (same thing as green onions).

Now that you are done Mis en Placing your veggies go ahead and cut your chicken breast into 1" cubes.   If you cut your chicken before your veggies you have to sanitize your board before cutting the veggies, an added step and waist of time.

Put all of your cubed chicken to a large mixing bowl.  Add 2 Tbl soy sauce, 1 tsp dark sesame oil, 2 pinches salt and black pepper.  Gently mix chicken to coat.  Add 1/2 cup corn starch.  Toss chicken until fully coated.  Shake extra corn starch off using a strainer.

In a large saute pan or wok put 1" of oil in pan.  Turn on high heat until oil just starts to slightly smoke.  Carefully add chicken.  Cook until light golden brown.  Remove with a slotted spoon and set aside.

Drain extra oil from pan and wipe any brown bits from pan.  Add 2 Tbl oil and heat on high heat,  Add mushrooms first.  Saute until they start to brown.  Add ginger, garlic, carrots and scallions.  Saute 2 min more over medium high heat (careful not to burn the garlic).  Add napa, chicken and broccoli.  Pour in 1 btl of Maggie Gins stir fry sauce and 1 blts worth the water.  Stir to coat everything well.  Simmer for 3 min or until napa gets tender. 

Mix 2 Tbl cornstarch with water (this is called a slurry) and stir in enough slurry to make a light gravy.  Finish by adding bean sprout and water chestnuts.  Serve with rice.

Notes:
You can omit or add any veggie you want.  You can also sub firm tofu for chicken.  Prepair the same way as you would chicken.  This recipe can be customized to your taste. 

I love Maggie Gins Stir Fry Sauce!  It is the best tasting, complete, all purpose sauce on the market!  I buy it in bulk.  Find it at http://www.amazon.com/Maggie-Gins-Stir-Fry-Sauce/dp/B000JNFU62

"Eat Your Broccoli"

Broccoli is a delish and easy side to make.  It can easily be incorporated into pastas and stir fry.  Here is a quick tutorial on the how to of broccoli.

Start by picking out the perfect bunch of broccoli.  You want to look for dark green, tight heads.  If the top of the broccoli looks like it has a slight purple hue than you've found a good bunch... buy it!

Store your broccoli in the plastic produce bag, just be sure to open the bag to let the ethylene gas escape.  Ethylene is a hormone that is produced when produce ripens.  The higher the concentration of this gas the faster the produce will ripen and rot.  So it is always important to open your produce bags, unless you have under ripe produce and need it to ripen faster.

Now cut your broccoli into florets.  Save the stems for later. 

If using a steamer insert in a pan...  Put approx 2" of water in the pan, turn on high heat.  Once water boils put steam insert with broccoli in pan and top with lid.

If using a rice rice cooker with a steam insert... See above.

If using neither... Grab a pan with a tight fitting lid.  Put 2" water into the bottom of pan.  Put in 2 pinches of salt and bring to boil  Toss in broccoli and cover with lid.  Steam on high heat for 4-5 min or until just tender to fork.  Drain water.

If you are steaming broccoli to add to a dish stop here.

If you are making a side dish continue to next step.

In a large saute pan melt 3 Tbl of butter, 1Tsp chopped garlic (see beef stew blog for garlic tips), 2 pinches salt (remember...kosher salt!, see chicken fingers blog for why) and black pepper.  Once garlic becomes fragrant remove from heat, add broccoli and toss to coat. 

Ta Da you have a tasty side dish your family will love!

Note:   Use a vegetable peeler and peel the broccoli stems.  Chop them and add them to your salad, steam them with the rest of the broccoli or add them to coleslaw.

Beef Stew, An Ode To My Mother

Still to this day Beef Stew is my absolute favorite dish my mom makes.  Nothing will ever compare to hers because of the nostalgic value of it but I would like to share my version.

Ingredients:
3lbs  Beef, I use whatever big roast is on sale at the store.  Chuck is usually the most economical and perfectly suitable.

1/2 Stick Butter

3 Small  Yellow Onions

1lb Carrots (I will let you cheat and use "baby peeled carrots", but only because this is what my mom uses)

4 Stalks Celery

1 tsp Minced Garlic
Note: hate chopping garlic?  Buy 8 heads of garlic.  Break apart into individual cloves, place on big cutting board.  Take another big cutting board and smash garlic between them.  The garlic skin will fall right off.  Put into mini food processor or ninja (a favorite tool of mine) with 3 Tb olive oil.  Pulse until chopped.  Transfer into small Tupperware and freeze.  When you need garlic simply scoop what you need out and put the rest back in the freezer.  Will last for 3+months)

6 Medium Idaho Potatoes

8oz  Crimini Mushrooms (I prefer Criminis because they have a lower water content than white button mushrooms, this means that they will be meatier, more flavorful and shrink less.  BTW did you know that they are baby portobellos!)

1 28oz Can Whole Peeled Tomatoes

8 Cups Beef Stock (Homemade stock or stock from the can or carton only.  Do not use powdered bouillon for this recipe)

1 Cup Frozen Peas (1 of 2 frozen veggies I recommend buying)

1 Cup Frozen Corn (2 of 2 frozen veggies I recommend buying)


Lets get started...

On a large cutting board start trimming your beef into 1" cubes.  Place on sheet pan and drizzle a few tablespoons of oil.  Season with a few pinches of salt (don't forget to buy the kosher salt to you can actually "pinch" it, see my blog about chicken fingers for more info) and some black pepper.  Gently toss to coat meat.  Turn your broiler on high and put meat on the shelf closest to the broiler.  This is a easy way to sear your meat.  In the restaurant world we have much larger pans, more powerful burners and hoods that suck smoke out of the kitchen.  Most home kitchens do not have such luxuries.  This is a method that I frequently use at home to prevent the inevitable soup of grey meat and juice in the bottom of my pan and smoking out my entire house.  When you "Broiler Sear" you get nice color on your meat and no smoke!   Note: NEVER LEAVE YOUR OVEN WHEN YOU ARE USING YOUR BROILER!  IT GOES FROM 0-60 VERY QUICKLY.  When your meat is nicely browned turn off broiler and set aside.

Next gently melt butter in your heavy pot.  Add large dice onions (approx 1" pieces), minced garlic, large dice carrots, mushrooms that have been sliced or cut into quarters and large dice celery.  Add a pinch of salt (this makes the veggies release their juices and start to get tender.  It is also important to season every step of the way, this creates layers of flavor).  Sweat the veggies until they are nice and fragrant, approx 5min.  Careful not to use too high of heat; you will burn the garlic.  Sweating is a gentle, slow process.  Add your can of whole tomatoes (that you mushed into smaller pieces with your hands).  Let cook unit tomato juice is almost fully reduced (this process is to make the tomatoes sweet instead of acidic).  Add meat and stock.  Add only enough stock to cover meat and veggies by 2".   Bring to a simmer and taste it.  It should taste like a well seasoned soup.  If not add a few pinches of salt and a little pepper.  

At this point you can transfer into a crock pot on a low setting and continue the braising process.  But as I have said before I do not know anything about crock pots because I do not own one, so use your better judgement on finding the correct setting.  Feel free to leave stew in the pot, this is how I and every other chef cooks it.

Slowly simmer the stew until meat starts to become tender, approx 1 1/2 hours.  Add your peeled potatoes that have been cut into 1 1/2" chunks.  Continue to cook stew until potatoes are tender.  If at any point the stewing liquid gets below the meat and veggies add more stock or water.  Why stock OR water... if the stew has plenty of flavor, add water (which is all that is evaporating out as it cooks anyway) and if the stew needs more flavor add stock (you are making a more concentrated beef flavor).

Now that all your veggies, potatoes and meat are fork tender you need to check the consistency.  If your want a thicker gravy like stew add a few Tb of cornstarch that has been mixed with water.  Be sure to stir quickly while adding it to prevent lumps.  Once you think you have the perfect seasoning and consistency go ahead and add your frozen corn and peas.  No need to continue cooking as the peas and corn are steamed before they are frozen. 

Notes:
Mise en place (french kitchen term for "putting everything in it's place")  Set yourself up for success.  Cut all your veggies and meat the night before when the little ones are in bed.  Much easier to do this knife work when no one is pulling at you. 

You can even go so far as to get all the way to the part where you can transfer everything to the crock pot.  Before you go to work simply start the crock pot.  When you get home put the finishing touches on it and Voila...Dinner is Served!

Making Stock Investments

Home made stock is the biggest "Professional Chef" trick to great tasting food that has the depth of flavor that many home cooks cannot achieve.  Lets demystify how to make stock at home and get you the essential ingredients to making better tasting food.
Tools:
Big stock pot (a stock pot is a pot that has 2 handles and straight sides)

Chicken, Beef or Pork Bones and Scraps
     Note:  I keep a large zip-lock bag in my freezer, every time I roast a chicken I save the bones, skin and scrap and throw it into the bag.  You can do the same with other kinds of meat.  Start a freezer bag for veggie scraps.  When a bag if full it is time to start making stock.

Water (use cold water, the stock will come to a simmer more slowly allowing the bones to open up their "pores" and give off the most flavor.  They will also be able to release more of their blood and other impurities)

Ladle

To start your stock simply dump all those tasty scraps that you have collected over the last month into a big pot.  Make sure there is some onions, carrots and celery in the pot (2 handfuls of each is plenty)  Add water, there should be 3" of water over the top of the bones.  Now simply turn your stove the a low setting and wait it out.

Once you have reached a simmer you will notice a grey muck that will rise to the top.  This is the blood and impurities that I mentioned.  Simply scoop it off the top with a ladle.

Adjust your stove to find a low simmer.  Your stock should bubble about once every second.  Imagine a story book bog when the green pond bubbles slowly.  That what it should look like.  Almost like it is laboring to send another bubble to the surface.  Never boil your stock.  This will force all that fat to get mixed in and make a very cloudy stock.

After 2 hours for veggie stock, 6 hours for chicken stock, and 10+ hours for beef stock it is time to strain it.  Start by dumping it through a colander to remove all the big pieces.  Then stain it through a fine mesh sieve.  Transfer it back into your metal pot.  Fill your kitchen sink with cold water and some ice.  Set the pot into your ice bath and stir every 15 min until it is cold.   Drain the water and start with fresh cold water and ice if you notice your ice bath feels more like a bath tub.  Using your ladle scoop off the fat that has risen to the top.  What you are doing by quickly cooling it is preventing bacteria from gowning.  The metal pot will conduct cold much faster than plastic.  I must admit, when it is very cold here in Chicago I simply place the whole pot on my balcony and cool it in the snow.

Transfer stock into 1qt plastic containers (like the kind you get at the deli), vacuum seal it into 1 qt pouches or make something chefs call Glace.  It is reduced super potent stock that you can use as a last minute flavor inhancer.  Simply put your strained stock back on the stove and reduce it until it gets a slightly syrupy consistancy.  Be very careful not to burn it or scorch the edges of the pot as it reduces.  If you notice the sides of the pot are geting a dark brown ring, wash down the pan using a pastry brush (or clean, natural brissle paint brush) and paint the browning part on the walls of the pan with clean water.  Once your glace is fully reduced freeze it in ice cube trays (then pop out and store in zip-lock bag).  This is ultra potent stock and you can use a small amout at the end of the cooking process to give your dish a boost or you can reconstitue it in water and use it as you would stock.  Do not make glace out of veggie stock.  Use refridgerated stock within 5 days, frozen stock within 6 months and glace can be kept almost forever.

Notes:
I do not know much about crock pots seeing as I don't own one or cook with one in the restaurant, but I imagine that you could make stock using one.  Just find that happy setting that allows it to slowly simmer all day while you are are work or all night while you sleep.

Check your groceries meat department or your local butcher for buying "soup bones" or bones for stock.  They should be inexpensive
If you do not have home make stock I wont judge you.  Here is a list from best to worst options.
-Boxed broth (only buy the low sodium kind, this way you can adjust the seasoning),
-Canned Broth (same as boxed but less concern with chemicals leaching from the can, plus the boxed kind you can keep open in the fridge)
-Base (I only buy "Better than Bouillon", it is made with real meat and juices and must be kept refrigerated.   You will find it by the other bouillons).
-Powdered Bouillon
-Bouillon Cubes, these are nothing more than artificially flavored chicken salt licks.

Unless you are making a ton of stock all the time, you will not have enough to use it every time you need stock.  So pick your battles.  Use  the homemade stuff when you are making soup, braising meats, making a pan sauce.  Don't use it when you are making something that has cream of mushroom soup (this stuff is gross, full of sodium and over used by home cooks.  You will NEVER see it used in any self respecting restaurant.  You will never see me use it.  I promise to teach you how to make Bechamel, which is the classic, original, delicious version of it.)

Let's talk about your melons...

When you are choosing melons check the stem end.  It should look like a "innie belly button".  If it looks like an "outie belly button" it means that it was pulled off the vine.  When a melon is fully ripe it will let go of the vine with little resistance meaning there will be no stem attached to the melon.  Don't be afraid to smell the melons.  It should smell like a melon, kinda sweet and fragrant.  If it smells like dirt it is probably not ripe.  When dealing with watermelon, knock on it.  If it sounds hollow it is full of water, meaning it will be very juicy.
Now that you have selected the perfect melon bring it home and store it in your fridge until you are ready to eat it.

Alright now how to cut that giant watermelon.  I remember watching my mom spend an hour carving a watermelon.  When I started culinary school and was shown how to properly cut a melon (which should only take 5 min!) I was blown away!!!!  Let me teach you how...

Tools:
Big cutting board

Serrated knife (we will discuss quality, utilitarian knifes another time)

Container, platter or baggies to store fruit

Start by washing your melon thoroughly.  Remember melons are no different than all other fruit, they grown on the ground, are handled by MANY workers, go into dirty cardboard boxes, loaded on semi trucks and are touched by other grocery shoppers.  Now you are going to put that germy melon on your clean cutting board, I think not!

Next cut 2" of the "north and south pole" of the melon.  Stand it on the freshly cut "south pole" and start cutting panels off the sides.  Working around the melon until it is fully "peeled".  Now cut directly through the fruit from north to south pole.  Gently scoop out the seeds.  Now lay the 1/2 a melon cut side down.  Carefully cut strips and then cubes. 

Store in sealed container for up to 5 days.  If you have more fruit than you can eat before it goes bad simply spread cubes out onto a cookie sheet and freeze.  Once frozen pop of tray and store in ziploc.  Now when you want a smoothie throw them in the blender instead of ice cubes.  Or throw into your sangria to help keep it cold on a hot day.

Chicken Fingers

I am making it easy today!  Being that it is a gorgeous Sunday, I needed to grocery shop, take the baby for a walk and do copious amounts of work for CelloVia (our liquor company) I decided to make a super simple dinner for Bryn (my daughter) and I.  Home Made Chicken Fingers and Fresh Cantaloupe

Tools:
1 pkg   Boneless Skinless Chicken Breasts (I buy all natural ones, not sure how much better they are than Purdue brand but it makes me feel better.  I bought mine on sale for $1.99/lb today, not bad!)

1 pint    Buttermilk (yes that is the little carton)

3 cups   Flour (you can sub whole wheat flour if you prefer)

1 pkg     Powder Ranch (don't judge, I am convinced it is the "Secret Spices" in KFC)

3 cups+/-    Veg oil (you can use Crisco if you don't mind the added fat, they will be more crispy)

Start by cleaning your chicken and cutting it into strips about as thick as your thumb and as long as your  finger.  Put them into a Ziploc bag with the buttermilk.  I suggest doing this the night before when the kids are in bed for 2 reasons.  1) The buttermilk soaks into the chicken and tenderizes and flavors it     2) You don't have an emotional, whining 2yr old pulling on your pant leg while you have chicken all over your hands.

In a large Tupperware  combine flour and ranch pack, add black pepper and 3 pinches of salt (I ONLY use kosher salt when I cook, it has crystals large enough to pinch.  It will seem odd at first but trust me NO professional chef uses that iodized suff home chefs use).  Remove chicken from bag and bury in the flour mix, this way the wet chicken keep absorbing the flour mix until you are ready to put it in the pan.  The more flour the chicken collects the thicker and crispier the coating will be.

Now that you have all the chicken buried in the flour mix.  Start heating the oil in the heaviest shallow pan you have (we will talk more about the importance of having quality pans another time).  The oil should be about 1 inch deep and the heat should be on medium high.  The oil is hot enough when you flick flour from your fingers into it and the flour sizzles on the oil.  Start taking the chicken out of the flour and gently shake of extra flour,  Slowly dip them into the oil.  Watch your oil temp.  The chicken should be gently bubbling.  If it is spitting hot oil at you, turn it down; if it isn't bubbling quickly, turn it up.  NEVER SHOULD IT SMOKE!

Gently turn chicken over when you see the sides are starting to turn golden brown.  When both sides are brown, they are done!  Drain on paper towels.  Crack open a few of the larger ones to insure that they are cooked fully (I have yet to have a golden brown piece of chicken that isn't cooked though)

Notes:
2lbs of chicken made about 20ea chicken fingers

I told you this blog would be about healthier, home made versions of that crappy frozen stuff.  I never claimed it was HEALTH food.  I use real butter and oil, but the natural kinds...your body knows what to do with it, unlike processed foods that your body doesn't know how to process.

Next time you go to buy processed, frozen chicken fingers check the bag.  Chances are they are made out of Machine Separated Meat that has been glued back together!  For less $ you have REAL chicken fingers that you can be sure there are no unnatural chemicals in them.

I am proud to say my baby is NOT a Gerber Baby!

Lets talk a little about baby food...
     Yuck!  How many times have you opened a jar of baby food and held your breath; not even wanting to smell it let alone taste it!  Pureed chicken and greens in a shelf stable jar, no way that can be as health as fresh cooked veggies.  Please throw away that ridiculous "Baby Bullet" and let me teach you how to make easy baby food.
     TOOLS:
-Fresh fruits and veggies ( remember 1 sweet potato is enough food for 10+meals so don't buy too much!!)
-Steamer, I have a cheap $20 rice cooker from target that has a steam insert.  Great multi use tool.
-Blender, I have a Ninja.  Again great multi use tool
-Ice cube trays, $1 store ones work great
-Gallon zip lock bags

Start by buying fruits and veggies at your market.  Do remember babies do not eat much so no need to buy 20lbs of peaches.  Buy approx 2lbs of each tasty looking piece of produce.  Buy organic if possible, but if not just be sure to peel or wash all produce well.

When babies are learning how to eat solids they will only be attracted to sweet things.  No point in fighting this natural instinct, give them sweet food.  Use ripe bananas, sweet potatoes, carrots, parsnips, butternut squash, peas or mangoes as the main ingredient.  Use somewhat tart things like peaches (yes they are tart to babies), plums, kiwi, green beans and melons as additions to the main item.  As a baby gets older you can start introducing more savory flavors.  I wouldn't recommend this until they are quite good at eating from a spoon.  Please be cautious of food allergies!  Do not give your baby berries, nuts, citrus, honey or eggs until they are old enough.  I used to use 
wholesomebabyfood.com as a reference when I was in doubt.

Once you have all of your produce home set it all out on the counter and start to mix and match.  You want 2 or 3 kinds of produce per batch.  Remember you need a sweet item as the base.  Examples of mixes I would make are...
Carrot, Avocado, Green Bean
Banana, Apple, Blueberry
Parsnip, Peaches, Banana
Sweet potato, Plum, Spinach
Mango, Melon, Kiwi
Sweet Corn, Carrots and Swiss Chard
Pears and Cherries

You need to think past putting veggies with fruit and think more about texture and sweetness.  Some of the most disgusting sounding combos were the most delish!

Now, grab the fruits and veggies, peel what needs to be peeled, wash everything and start cooking!  Steam all the root veggies and most of the fruit, roast all the sweet potatoes and squash (350' until soft to touch).  DO NOT BOIL ANYTHING!  THIS REMOVES NUTRIENTS!

Now start pureeing.  Put hot fruits and veggies into blender and add fruit (ie bananas)/Veggies (ie spinach) that you cannot cook.  By putting them into the blender with hot food it will kill any bacteria that my be on it.  Adjust consistency with apple juice if needed (we like Simply Juice since it is just that Simply Apples, nothing else!)  Be sure to make it very smooth for beginning babies and get chunkier for older babies

Once you have a batch pureed put it in a plastic pastry bag (or zip lock with a corner cut off) and squeeze it into ice cube trays.  Stack trays and freeze.  Pop out of trays and put into ziploc bags labeled with ingredients and date it was made.  Store in freezer for up to 3 months

Now when it comes time to feed baby, simply take cubes out of bag and heat gently in microwave.  You can easily adjust serving size by thawing more or less.  Don't be afraid to mix and match cubes.  There was days when my daughter was eating 10+ kinds of fruits and veggies in one meal.

Notes:
Be sure to check potential allergens

When starting solid food be sure to give the baby the same food for 3-4 feeding before moving onto the next kind, this allows you to check for allergies

Never add salt or sugar and NEVER ADD HONEY!

Do pay attention to what baby likes.  We would "hide" veggies she didn't like amongst fruits she loved and in the end she eats them all.

What a Chef feeds her family

    I must admit that I have never read a blog much less wrote one.  I feel compelled to share my secrets to help grow a healthier generation of children.  I see so many young children who don' t know what quality home cooked meal tastes like.  When I was growing up my Mom and Grandma cooked from scratch everyday.  There was no take out or pre packaged frozen meals.  I  grew up eating food that tasted as good as it was nutritious.  
    So many people are "too busy" to take the time to cook great tasting, healthy meals.  I work full time, am in the infant stages of starting a liquor company and have a 15month old.  If I can find time to cook, so can you! I  would like to help demystify cooking. I am a professional chef and know all the tricks of the trade. With a few simpyl tools and my coaching I will have you preparing tasty and easy meals at home.