Cheese corn balls – A simple and great vegetarian starter recipe by chef Kanak filled with cheese, corn and capsicum which is loved by all.
Ingredients:
1/4 Cup whole Corns
1/4 Cup Mashed Corns
1/4 Cup grated Cheese
3 Medium Potatoes Boiled & Mashed
1/4 Cup Capsicum fine Chopped
Salt to Taste
Pepper to Season
1/2 Tsp Red Chilly Flakes
1/2 Tsp Oregano
1 Tsp Crushed Garlic
2 Tbsp Cornflour
2 Tbsp all purpose Flour
Oil for Frying
1/2 Cup Bread Crumbs
Water as required
Few Small Cheese Pieces
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Stuffed Mushrooms are one of my favorite appetizers and these are extra special because they are stuffed with Brie cheese! Bite into these and get ready for a cheesy surprise!
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These chicken thighs are so tender and flavorful. It only takes a couple minutes to put everything in the slow cooker and you will have a delicious dinner waiting for you.
Learn how to make an Orange Duck Recipe! Go to http://foodwishes.blogspot.com/2014/02/orange-duck-orange-you-glad-i-didnt.html for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Duck Breast a l’Orange Recipe!
I’ll be waiting to see your Stuffed Grape Leaves results
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This Healthy Mashed Cauliflower Dish Will Be Your New Favorite Thanksgiving Recipe
Celebrating the holidays on a diet doesn’t have to be depressing. Valerie Bertinelli shows you how to spice things up with her mouth-watering mashed herbed cauliflower side dish.
Food is a pleasure of life and BuonaPappa is all about how to make your kids love, appreciate, and enjoy good and healthy food. Starting with baby food and moving to kid-friendly recipes and family meals, I always use fresh seasonal ingredients in my recipes with a nice Italian touch. I partnered with @PureLeaf to create this recipe for Parmesan and Panko Baked Chicken Tenders . It’s going to be a new favorite for everyone in your family. Enjoy!
Parmesan and Panko Baked Chicken Strips
Yield: 4 servings
Ingredients
For the chicken:
4-6 boneless, skinless chicken strips
2 eggs, lightly beaten
1/2 cup of panko breadcrumbs
1/2 cup of freshly grated Parmesan
1/2 tsp of paprika
1 tsp of garlic powder
1 tsp of onion powder
salt
olive oil
For the marinade:
1 cup water
1/2 cup of soy sauce
2-4 cloves of crushed garlic
1 whole lemon halved (squeeze half of the lemon into the marinade, and with the other half, cut into 6 wedges and drop them into the marinade)
6 sprigs of thyme
Process
Into a bowl, whisk your marinade together, and then add the chicken strips. Make sure your bowl isn’t too shallow. You want to completely submerge your chicken. Wash hands after handling uncooked chicken. Place the bowl in the fridge and let it marinate for 2 hours.
Pre-heat your oven to 425 degrees Farenheight.
In a shallow bowl, mix together the Parmesan, panko, paprika, garlic powder, onion powder, and salt. Into another separate bowl, lightly beat the egg, and set aside.
Set up a wire rack over a baking sheet and drizzle with olive oil.
Take the chicken strips and dip them into your egg wash, and then roll them into your panko and Parmesan mixture.
Place the chicken strips on the wire rack and spray the top of the chicken with cooking spray and bake for 10-15 minutes (until it reaches an internal temperature of 165 degrees Farenheight).
Remove the chicken from the oven and allow it to rest for 5 minutes. Plate and ENJOY!
Home cook tip: Make extra breadcrumb mix to dredge fish later in the week or to make a crumble topping for potatoes.
Whether for a pre-trick-or-treating family dinner or a kids Halloween party, these fun & spooky recipes have you covered. Worms & eyeballs (aka spaghetti & meatballs), witch fingers (aka carrot sticks), and cemetery cake make a super fun Halloween meal.
For all of the recipes mentioned here and more easy tips & healthy recipes for the family kitchen, visit me at www.onehungrymama.com. And don’t forget to subscribe to get a new video every other Tuesday.
What I Love for FALL! || Makeup, Outfit Ideas, Tea, Snacks, Essentials + More!
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These simple homemade waffle cones are delicious treat to eat with your ice cream! Enjoy!
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Lainey created SimplyBakings to share fun and simple recipes for all ages. As a college student studying a non culinary art degree, she shares recipes she has created and simplified so that a mere child could make it (with the help of an adult of course). Join Lainey as she shares Filipino recipes, recipe reviews, product reviews, and more series to come. Happy Baking!
THANKS FOR WATCHING and don’t forget to comment, I LOVE reading them and I do reply to most of them! 🙂
-Lainey
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Making Divinity
To make divinity, first beat egg whites with an electric stand mixer at high speed until soft peaks form. Set aside.
Combine sugar, corn syrup, water, and salt in a heavy 2-quart saucepan. Bring to a boil, stirring constantly. Wash down any sugar crystals on the sides of the pan with a brush dipped in hot water.
Boil for about 10 minutes or until mixture reaches hard ball stage, which is 260 degrees on a candy thermometer.
With mixer running at high speed, pour syrup over egg whites in a pencil-size stream.
Add vanilla. And beat for about 8 to 10 minutes or until mixture thickens and mounds slightly when dropped from a spoon. Stir in pecans.
Quickly drop candy onto wax paper by rounded teaspoonfuls. To make the process a little easier, use one spoon for scooping out the candy and another spoon to scrape the candy from the spoon onto the paper. Let cool completely.
Get Dessert Recipes: http://www.myrecipes.com/dessert-recipes/
Lynn demonstrates how to make Slow Cooker Chocolate Candy. This recipe is adapted from Trisha Yearwood and since I was requested by a viewer to do a Slow Cooker Chocolate Candy recipe, I thought this would be a great one and it makes so much that it would be perfect for gifts or for a party.
Put the peanuts in the bottom of a 4-quart slow cooker. ( I used a 7 quart slow cooker and it worked fine.) Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 Tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.
*I got almost 4 dozen using the mini cupcake liners. If you use the regular size liners and measure 2 Tablespoons of the candy into each one, you should be able to get 30-40 pieces of candy.
Learn how to make Spicy Orange Chicken Wings! Visit http://foodwishes.blogspot.com/2011/01/spicy-orange-chicken-wings-its-not.html for the ingredients! Plus, more info and over 500 more original video recipes.I hope you enjoy this Instant Spicy Orange “Panda Wings” Chicken Wings recipe.
Crunchy French Toast (PSL Style) | Rule of Yum recipe
Today we’re making crunchy pumpkin spice latte french toast! A mouthful in a couple different ways!
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How to butcher whole Striped Bass- How to Fillet Bass- Encore Restaurant Larchmont ny
Thank you for watching :How to butcher whole Striped Bass- How to Fillet Bass-How Clean Bass-Comment Nettoyer un Loup de Mer
Restauran Encore Larchmont ny westchester
Leave me a comment or questions. Please share the video to your family and friends.
More of my videos on my Channel ; https://www.youtube.com/user/67Miloud
This is a very easy technique to rove the bones from a Bass. Make sure you are using a large sharp knife. Follow the bones of the Striped Bass. You want to run long stroke with the knife so you do not damage the flesh. Deboning a wild striped bass take so knife skill. But it is easy after you did it a couple times. Filleting a wild striped bass or-deboning a striped Bass ( how to debone a stripped bass) can be dangerous. You could cut your hand or fingers if you do not pay attention to the knife. Wild striped bass recipes-could be roasted Striped bass-Grilled striped bass-sautéed Stripped bass. Poaching a striped bass is not the best way to cook that fish. Wild striped Bass are delicious. Much tastier than Farm Raised striped bass.
That video was made at _The International Culinary Center-home of the legendary-French Culinary Institute. Not to confused with-Culinary Institute of America-much better school than-Le cordon Bleu-or any other -Culinary School.
My Favorite Chefs use very similar techniques to Butcher their fish. They all have great recipes for cooking Wild Striped Bass. Look them up.
José Andrés recipes
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Filleting fish-how to cut a fish-cutting fish
The international culinary center
The French Culinary Institute
culinary school
cooking school
How to fillet a salmon quickly. This Technique is one of the best to butcher whole salmon. The Knife cut close to the bone of the Salmon fillet. Removing the head of the salmon and the fillet of the salmon. Removing the pin bones of the salmon. Farm raise salmon are sustainable. Cooking school basic technique. Butchering basic technique. Cutting a salmon for sushi-salmon burger-. Professional butchering technique demonstration-of cutting a whole fish. Dressing and Filleting round fish. Salmon cooking recipes. Learn how to debone whole salmon.
How do you know the fish is fresh- it should have a shiny, brilliant appearance, scales firmly in place. Bright shiny eyes, sunken eyes are not a sign of freshness. Bright red gills, full of blood, firm, and intact stomach; firm flesh, resistant to the touch with a nice fresh odor.
Salmon fillet can be sautéed-Salmon can be poached-Salmon fillet can be roasted-smoke salmon-
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Today I’m showing you how to make my CHEATS Caramel Frosting Recipe, perfect for icing Cakes and Cupcakes. Pipe it, spread it, eat it with a spoon!
Recipe:
1 x 380g / 13.5oz can of pre made caramel (or you can make your own but this is what makes it “cheats” and oh so simple!)
750g / 1lb 10oz Powdered sugar – sifted (confectioners / icing sugar are the same thing)
200g / 7oz Butter – room temp (I used salted but you can use unsalted with a pinch of salt – I don’t recommend margarine or butter substitutes)
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Drunken Mussels Recipe – Mussels Steamed in a Garlic, Lemon & Wine Broth
Learn how to make a Drunken Mussels Recipe! – Visit http://foodwishes.blogspot.com/2012/05/drunken-mussels-way-fewer-than-12-steps.html for over 700 additional original video recipes! I hope you enjoy this Drunken Mussels Recipe!
Egg Tortilla Roll/Wrap Recipe | Egg Recipes for Kids Evening Snacks and Lunch Box By Shilpi
Tortilla egg roll is a healthy evening snacks and breakfast recipe. This egg roll is a great kids box lunch idea and easy party appetizer too make at home.
Ingredient list for Tortilla egg roll :
• Tortilla or chapati (10-12 inches in size): 3;
• Egg : 2 (boiled- chopped);
• Onion: ¼ cup (fine chopped);
• Bell Peppers (capsicum): ¼ cup (fine chopped);
• Grated mozzarella cheese: 6 tbsp;
• Green chilly: 1 (fine chopped);
• Coriander leaves: 1 tbsp (fine chopped);
• Salt, Butter and Black Pepper
Blog link for this recipe: http://foodsandflavorsbyshilpi.com/egg-tortilla-wrap-recipe-egg-tortilla-chapatti-roll-recipe/
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Duck for the Holidays: Cooking with Chef Abram Bissell of NoMad Restaurant in New York CIty
Chef Abram Bissell of the renowned New York City restaurant NoMad shows us how to make an elegant main dish for the holidays: Duck with Huckleberries and Turnips.
————————-
DUCK BREAST
4 ea Duck Breast (8oz)
1 tbs salt
4 tbs whole butter
Season the duck breasts with salt. Place the duck breast, skin side down, in a cold sauté pan, and place on medium heat. Allow the skin to render until crispy and golden brown. Remove the duck breast from the pan, and add the butter to the rendered duck fat. Return the pan to heat, and return the rendered duck breasts, flesh side down, to the pan. Roast the duck breasts in the hot butter for about 3 minutes. Remove the duck breasts and rest for 10 minutes.
HUCKLEBERRIES
1 cup fresh huckleberries
2 tbs whole butter
1 ea lime, zested
Heat a sauce pan over medium high heat. When the pan is hot, add the butter and huckleberries. Toss, over high heat, until the huckleberries are warm and a little juice is in the bottom of the pan. Season with lime zest, and keep warm until ready to plate.
BUTTER BRAISED TURNIPS
12 ea Baby Turnips
¼ lb Unsalted Butter
1 ea Garlic clove (whole)
2 ea Thyme sprig
2 ea Black Peppercorns
Remove the greens and peel the turnips. Bring a pot of water to a boil, season with salt. In a separate pan, sweat the garlic, thyme and peppercorns. Add the turnips and immediately add just enough enough boiling water to cover the turnips. Steam until tender. Trim the greens to half an inch and split half of the turnips.
HUCKLEBERRY JUS
1000 g Duck Trim
50 g Butter
1000 g Blueberries
500 g Shallots, sliced
20 each Juniper Berries
1000 g Chicken Jus
1 Thyme Sprig
Sear duck trim until golden. Add butter and gently roast blueberries in foamy butter to create slight fond. Deglaze with shallots and add juniper. Add a splash of chicken stock, the thyme sprig and the chicken jus. Simmer to consistency and strain, pushing on the solids to release all jus. Season to taste with lime juice. Break with duck fat.
GARNISH
2 ea Glazed Turnip Halves
1 ea Glazed Whole Turnip
50 g Warmed Huckleberries
1 ea Dressed Turnip Green
25 g Huckleberry Jus
Here is my healthy version of a Caesar Salad. This recipe is vegan, gluten-free and full of amazing flavours that we all know and love. I’ve been loving making this salad for lunch lately.
FULL RECIPE: http://bit.ly/1QHA59o
VEGAN MAYO RECIPE: http://bit.ly/1BcDLHC
AUGUST FAVORITES: http://bit.ly/1KrhEop
Growing up I used to loooove Caesar Salad. Crunchy croutons, salty Parmesan and oh-so-creamy dressing. What not to love? After switching to a plant-based, gluten-free diet, I had to come up with a healthier alternative for my beloved salad. So this is how this recipe was born.
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Please SUBSCRIBE to my channel !! Chicken sausage roll is a yummy party snack. Its basically chicken mixed with some spices stuffed to pastry. I cooked the chicken with Indian masala and stuffed to pastry.
~ New ~ Buttermilk Fried Chicken Recipe ~ ~ Yummy!
Today we show you a New Buttermilk Fried Chicken Recipe ~ ~ Yummy!…. My other Buttermilk fried chicken recipe is doing so well I figured I must make a NEW and different recipe.. I did…!
And it is out of this world delicious! I hope you give it a try…
Here is a link to my facebook page… https://www.facebook.com/pages/Oldmancooking/1413826258915147/
Here are the Ingredients for the Chicken
2 quarts Peanut Oil for frying
2 Small frying chickens
3 Cups All Purpose flour
3 tablespoons Paprika ( 1/12 for flour mixture )
2 large green onions
1 1/2 Tablespoons Ground Cumin
1 1/2 Tablespoons Garlic Powder
Salt and Pepper to taste
1 Quart of Buttermilk
Prepare as shown….
Paleo Recipes. Paleo Diet Recipes & paleeo Breakfast
Learn more : http://tinyurl.com/ptu99nl
Keep your diet right. Paleo Diet Recipes are Healthy and Productive!
The Paleo Diet is an effort to eat like we used to back in the day…WAY back in the day. If a caveman couldn’t eat it, neither can you.
This means anything we could hunt or find — meats, fish, nuts, leafy greens, regional veggies, and seeds. Sorry, the pasta, cereal, and candy will have to go! Instead, you’ll be making things like chicken stir fry and paleo spaghetti.
Great Chef Daniel Boulud and his Sweetbreads with Chamomile, Morels, Peas, and Fava Beans
Great Chef Daniel Boulud and his Sweetbreads with Chamomile, Morels, Peas, and Fava Beans
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Or on Twitter @greatchefs
Restaurant Daniel
New York NY
The flowery flavor of chamomile is a good match for the delicate taste of sweetbreads, which are braised with morels and finished with peas and fava beans.
Serves 4
2 lobes of sweetbreads, about 1 pound each
12 fresh chamomile sprigs, plus more for garnish
Salt and freshly ground black pepper to taste
3 tablespoons flour
1/4 cup olive oil
1 Vidalia onion, quartered and sliced 1/4-inch-thick
2 celery stalks, cut on the diagonal into 1-inch pieces
2 tablespoons minced garlic
16 baby carrots
24 morel mushrooms, split lengthwise if large
1/4 cup dry white vermouth
1 cup vegetable or chicken stock
1/2 cup water
1 cup peas, blanched
1 cup fava beans, blanched and peeled
2 tablespoons unsalted butter
Rinse the sweetbreads in cold water, then soak in several changes of cold water for 2 hours. Carefully pull off the filament and soak the sweetbreads again for 2 hours in several changes of cold water with 1 tablespoon vinegar added. Peel off any more filament. Separate the two lobes. Cut off and discard the connecting tube.
Using the rod of a knife-sharpening steel or the blade of a thin-bladed knife, make one hole lengthwise on either side of each sweetbread lobe. Stuff the holes with 10 chamomile sprigs, reserving the remaining two sprigs. Season the sweetbreads with salt and pepper on both sides. Lightly dust the sweetbreads with flour.
In a large heavy pan over medium-high heat, heat the olive oil. Add the sweetbreads and brown on both sides for a total of 4 to 6 minutes. Add the onion, celery, garlic, carrots, and two reserved chamomile sprigs.
Lightly salt and pepper the vegetables, then add the morels. Add the vermouth and cook over high heat until the liquid evaporates, about 4 to 6 minutes. Add the stock and water, then cover the pan tightly. Reduce the heat to medium-low and cook for about 15 minutes.
Remove the sweetbreads from the pan. Remove the chamomile sprigs from the pan and from the sweetbreads. Increase the heat to medium and add the peas and fava beans to the pan juice and vegetables. Cook for 10 to 15 minutes, then swirl in the butter.
To serve: Slice the sweetbreads and arrange the slices down the center of the plates. Spoon the warm vegetables and juice over the sweetbreads. Garnish with chamomile sprigs.
How to Deep Fry Chicken | Crunchy Chicken Appetizer Recipe | Chicken Nuggets Recipe
How to Deep Fry Chicken | Crunchy Chicken Appetizer Recipe | Punjabi Style Chicken Nuggets Recipe in Easy Steps.
Ingredients:
2 lbs. Chicken (skinless / boneless)
2= Tbsp. (Corn Starch / All Purpose Flour)
1= Tsp (Turmeric Powder / Black Pepper / Garam Masala / Red Chili Powder / Salt / Coriander Powder / Cumin Powder / Ginger Paste / minced Garlic / Hot Curry Powder / Mango Powder | Amchoor)
¼= cup Olive Oil
Please cook and enjoy with your family/friends. Please share your experiences with me, I would like to hear from you, Thank You.
Thanks for watching, Enjoy, and please don’t forget to: LIKE, COMMENT, FAVORITE, SHARE and SUBSCRIBE.
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Easy Steps
http://easysteps.jimdo.com/
*Disclaimer: All information is for educational purposes only and is the personal view of the author.
**Disclaimer: This Recipes to nourish is purely for informational and educational purposes only, not intended as medical advice, diagnosis or prescription. If you have any questions about food, diet, nutrition, natural remedies or holistic health then please do your own research and consult with your health care practitioner.
Easy, step-by-step Red Hot Deviled Eggs… with lots of “Yolks”… They are really Red.
Here’s a new fun take on a traditional party favorite with “special ingredients” that “spice it up” . A Naughty surprise is at the end… watch the last few minutes.
This is the second time I’ve made these… New Years Eve and now for Easter Sunday.
These are visually beautiful… and very delicious… The beets add a beautiful ruby red color (but not any flavor). The wasabi adds an unexpected, but sophisticated flavor. I promise these will not last long. You might want to make more than a dozen?
Red Hot Deviled Eggs:
6 Hard-Boiled Eggs (for 1 dozen Deviled Eggs)
To Dye your Eggs: Ruby Red…
• 1 Cup of Pickled Beet Juice
or, to make fresh…
• 2 Large Beets (washed and sliced)
• 1 Cup Apple Cider Vinegar
• 1 Cup Water
To “Hot” Devil your Eggs: Add Wasabi…
• 3 tbsp. Mayonaise
• 2 tsp. Dijon Mustard
• ½ tsp. Wasabi (add more to your taste)
Directions:
1. Hard boil your eggs: put six eggs in a pot, cover with water. Bring water to a boil, cover pot with a lid, and turn off heat. Leave eggs for ten minutes. Drain, cool eggs in ice water.
2. If you don’t already have pickled beet juice: fill a medium pot with water, apple cider vinegar, two large sliced beets, (if needed, add more water to cover beets) bring to a boil, and simmer until you have reduced liquid by half to a dark juice. Drain, and reserve the beet juice.
3. Peel shells off eggs and place shelled eggs in a medium size glass bowl with beet juice. Keep turning them every few minutes to dye evenly. Remove when you like the color, (about half an hour). Pat dry with a paper towel.
4. Slice eggs in half. Remove yoke into medium mixing bowl. Mash with fork. Mix in Mayonaise, Mustard and Wasabi. Use a hand mixer to get the lumps out and make smooth.
5. Spoon yokes back into egg whites, or use a piping tip & bag to really jazz it up. Top them off with tiny dill sprigs.
Salads don’t have to be boring… we’ve been advised that to come up with the best healthy salads with loads of vitamins and nutrients aim to eat a variety of colours. This awesome salad does just that.
This is the suggested lunch from the full days meal plan…
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Get the full recipe at http://sortedfood.com/rainbowsalad
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Click http://nishamadhulika.com to read Easy Eggless Orange Cake recipe in Hindi. Also known as Vegan Orange Cake, orange sponge cake recipe. How to make egg less Orange Sponge Cake?
CANDY / HOME MADE COCONUT MOUNDS CANDY RECIPE / CHERYLS HOME COOKING
This video is about making home made Chocolate coconut mounds candy! Nothing like making them yourself. Quick and easy to too! ENJOY!
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In a large bowl, combine coconut and condensed milk. Mix well for the ingredients to blend.
Make small balls with mixture and place on tray with paper.
Pop into freezer and allow to set for 30 minutes.
Meanwhile, melt chocolate squares by double boiling method as shown in the video.
After 30 minutes, dip the frozen balls into melted chocolate and place again on the tray.
Pop into refrigerator for 30 minutes until chocolate turns firm.
These Chinese style grilled chicken wings are quick and easy to do, so be sure to make up a bunch for your hungry crowd. All ya need is some Hoisin sauce, Soy sauce, garlic, ginger, green onion, and a chili pepper to serve up some real good eating at your Pit.
Egg Cheese Toast Recipe | Quick Toast Recipes- Indian Easy Egg Recipes By Shilpi
Egg Cheese toast is easy Indian breakfast or Kids snacks recipes. This cheese toast is a quick egg recipe for evening snacks. it can be made in minutes.
Here is the ingredient list for Egg Cheese Toast:
Bread pieces: 3,
Grated Cheese: ½ cup,
Fine chopped onions: 3 tbsp,
Fine Chopped coriander leaves: 1tbsp
Boiled Eggs: 2
Butter, Salt, Black Pepper, Chilly flakes.
For detailed instructions, tips, tricks and much more information visit my BLOG SITE: http://foodsandflavorsbyshilpi.com
You can also browse by category Breakfast recipes: http://foodsandflavorsbyshilpi.com/indian-breakfast-recipes/
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A quick demo video showing how easy it is to make super tasty Meat Balls at home. Aftre watching this video you will be able to make some of the most amazing home made Meat Balls and you and your friends will love it. If you enjoy, please SUBSCRIBE and share this video. Happy Cooking!!!!!!
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ONE POT CHEF COOKBOOKS ON iTUNES BOOKSTORE:
http://itunes.apple.com/au/artist/david-chilcott/id478668534?mt=11
Lamb and Caramelised Onion Penne is a delicious weekday main meal. Onion, carrot and freshly chopped rosemary are caramelised, then combined with lamb, tomatoes and stock. Served with penne pasta, this fabulous dish is easy to prepare, and guaranteed to be a hit with your family – give it a go!
ONE POT CHEF COOKBOOKS – PAPERBACKS AND EBOOKS:
http://www.lulu.com/spotlight/onepotchef
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INGREDIENT LIST:
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500g Lamb Mince
1 Carrot (grated)
3 Brown Onions (sliced thinly)
2 Tablespoons of Freshly Chopped Rosemary (plus extra to garnish)
Olive Oil
3/4 Cup of Chicken Stock
1/2 Cup of Water
400g Can of Diced Tomatoes
100g of Ricotta Cheese
500g Penne Pasta
Salt and Pepper
All measurements and temperatures are in Australian Metric. For a free conversion chart, visit my Facebook Page (link below)
ONE POT CHEF POSTAL ADDRESS:
One Pot Chef Show
PO Box 4338
Bay Village NSW 2261
Australia
MY SECOND CHANNEL:
https://www.youtube.com/onepotchefblog
