2 Chicken Dinners and Easy Homemade Stuffing (Full Video)

Cooking like a Chef-Boss has never been so easy! This is 2 chicken dinners, homemade stove-cook stuffing and the secrets to freezer-friendly potatoes all in one episode. That’s right! Today I'm back with incredibly delicious homemade convenience meals that will save you time, money and energy. Strap on your oven mitts and let’s get rockin’!


I am frequently asked how I make so many freezer meals so quickly. Here is the big secret. Sit down, it may be too much AWESOMENESS at once... It's called Dove tailing. You see it a lot in restaurants. One kind of meat 12 different sauces. This is basically how a lot of them do it. I think it's quite remarkable. I'm only using 2 sauces here today, but you will get the main idea. Don't worry, I will add a lot of sauce recipes along the way. This is the start.

First...I season and bake 5 lb of Chicken. Salt, Pepper, Garlic...you can use any "all purpose seasoning" out there. 5 lbs of legs and thighs is about $4 at my local Wal-mart. Gotta love that. It will make us 4 dinners. My kids eat a leg each, I eat a thigh, and my husband has all the side dishes because he thinks any cooked meat is just nasty. Ace is out of town this week. I am cooking FISH and CHICKEN and all kinds of animal stuff. Hint: side dishes .

Chicken Legs and Thighs

4-5 lbs leg and thigh meat (about 12 thighs)
2 T all purpose seasoning blend
Place legs and thighs on a large cookie sheet and season generously with seasoning blend. Bake at 350 degrees for 30-40 minutes (until juices run clear when pricked with a fork or temperature reads 170 degrees when inserted with a meat thermometer). Divide meat between three plates, 4 thighs each and season with three different sauces...today I did two.

Mustard Glaze: 

2T whole grain mustard

2T molasses. Mix and wipe all over the chicken....

Put in a freezer bag clearly labeled. Put in the fridge immediately. Once cooled transfer to the freezer. (I do this cool, then freeze thing so that I don't have a lot of medium temperature meat sitting in my freezer making germs grow...the quicker the meat gets cold, the less chance my family has of getting a food born illness...which is good.)

Pesto sauce: 

3T prepared Pesto sauce. I also added 2T chopped Italian flat leaf parsley

and 1T fresh rosemary leaves....

Put Pesto Chicken in a freezer bag and label clearly. Transfer to the fridge immediately and then once cool, to the freezer.

Now I have 2 of each of these dinners in my freezer. I will be doing a lot more of these so don't feel like you are being left out of any secrets.

Oh. To reheat the chicken, DEFROST and then heat in the microwave 5-7 minutes on a microwave safe dish, or heat in the oven (covered casserole) 350 degrees 20-25 minutes until internal temperature is over 150. Simple stuff.

There you go darlings!

Always My Very Best,

Your Friend Chef Tess

Full Video: 3 Freezer Meals from One Beef Base

For those of you who don't live in Las Vegas, here's the full video of last Saturday's show. It was so much fun! If you want the Recipes click here.


Always My Very Best,
Your Friend Chef Tess

Basic Bread Tutorial Video with Becky Lynn from KTAR 92.3

I got to meet the sweet and amazing Becky Lynn known nationally for her radio and voice-over skills! Here in Phoenix she's been on Country music radio (KNIX and KMLE) and now  Talk radio KTAR for years! Becky Lynn is a multi-faceted voiceover actor with an unmistakable sound, heard across the U.S. on major television and radio stations, and on international commercials and business presentations. In fact, the other day when I was driving with my kids and the radio was on, I said, "THAT voice...…It'’s Becky Lynn."

 At any rate, Becky came by to see me at work in the bakery asking me some tips and ideas for what makes perfect bread. We talked about my new Bread Art book and had some serious fun! I love that we got some really great footage of how to form perfect loaves and it is basically my  beginner bread class condensed to 5 minutes. 

If you loved this video, please be sure to visit the KTAR video on their website and give it a tweet or share on facebook. The more they hear from my darlings, the more videos you'll get to see. Xoxo! 

There you go!

Always My Very Best,
Your Friend Chef Tess

A 33 Minute Video of one of my Preparedness Seminars.

At the Utah State University Prepare Fair in Utah, some adorable person filmed my seminar! Thank you so much!! Here you go darlings!!




Always My Very Best,
Your Friend Chef Tess

Gluten Free Coconut Flour Muffins Video Tutorial

I got to play in an evil think tank with chef Matthew Grunwald making some lower carbohydrate, gluten free muffins out of coconut flour. I think we had way too much crazy fun! What do you think?


Always My Very Best,
Your Friend Chef Tess

Hawaiian Christmas Meal in a Jar Tutorial Video

I've been busy the last couple of weeks and one of the major projects has been putting together some awesome videos! If you like what you see, be a dear and please be sure to tell your friends and share on facebook, twitter, and pinterest!  Click over to youtube and like the video. Comment. Honeyville will make a lot more of these, but that will depend on some great response from all of you! So...please share. Xoxo!

The original Hawaiian Style Beef Meal in a Jar Post has the recipe as well as the picture tutorial. 

There you go my darlings! Enjoy!

Always My Very Best,
Your Friend Chef Tess

Thai Chicken in a Spicy Peanut Sauce Meal in a Jar Tutorial Video!

The original Thai Chicken in Spicy Peanut Sauce Meal in a Jar Post was added to my blog in February. It has been one of my all-time favorite meals in a jar! Originally it was a family favorite freezer meal that I converted to a shelf-stable meal for convenience and longer shelf life. I adore it!

I know a lot of folks who have been waiting anxiously for more tutorial videos on how to make meals in a jar and this is one of the new videos! Yes! If you like what you see, be a dear and please be sure to tell your friends and share on facebook, twitter, and Pinterest!  Click over to youtube and like the video. Comment. Honeyville will make a lot more of these, but that will depend on some great response from all of you! So...please share. Xoxo!

Chef Tess 
Thai Chicken in Spicy Peanut Sauce with Rice

In a quart jar:
1 1/2 cup  Freeze Dried Chicken
1/2 cup Soy Sauce Powder
2 Tbsp. Lemonade Powder
1 Tbsp. Dehydrated minced or sliced   garlic 
1/3 cup Powdered Peanut Butter
1 tsp. Hot Red pepper flakes
1/3 cup Dehydrated Onion
2/3 cup  Dehydrated Carrots
1 Tbsp. Dry cilantro
1 Tbsp. Ultra Gel or cornstarch
1 1/2 cup Long Grain Rice

You will also need:
One oxygen absorber per jar.
One sandwich bag for rice if you use the bag and cook the rice separate from the sauce.

To prepare:
In a 2 quart pot with lid, combine the rice bag contents with 3 cups hot water. Cover tightly and simmer on very low heat for 20 minutes. While the rice is cooking, combine the topping contents with 3 cups water and simmer on low heat 15-20 minutes until vegetables and meat are hydrated and sauce thickens slightly.

There you go my darlings!

Always My Very Best,

Your Friend Chef Tess

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Moist Whole Wheat Bread 5 Minute Tutorial Video

This week I'm going to be talking about bread! Whole grain is amazing! I will be sharing a few other no-knead breads as well. So, today I wanted to share a very cool video! This is my bare bones basic whole wheat bread recipe tutorial video. You can use any hard white or red wheat flour but I really like  Mountain Mills Flour. In this video I show how to make it without a mixer! I'm a big believer in learning how to make bread the old-fashioned way. The original recipe post is Here.

This week I'll be sharing a few more easy bread techniques! Yes! I'm so excited!

Always My Very Best,
Your Friend Chef Tess

Chef Tess Quinoa Pistacho and Feta Salad Video Tutorial

This is one I wanted to share, since I've been eating quinoa salad all week and am just sooo in love with it. I also want to say a big thank you to Honeyville  for sponsoring this video! It's a great tutorial on how to make this universal grain salad. Try it made with almost any cooked grain. It's just beautiful!

 Go to the recipe post on the blog : Here. 


There you go! Make some Quinoa Salad. Can I ask a tiny favor of all of you?  If you want to see more videos like this one, click through the video and visit the Honeyville Foods You Tube Channel. The more likes and shares these videos get, the better chance of seeing a whole lot more just like it.  Xoxo! Thanks my darlings! 

Always My Very Best,
Your Friend Chef Tess 

Meals in a Jar Tutorial Video (Saucy Baked Ziti)

My friends at Honeyville Grain recently asked me to do a tutorial video for them on how to make one of the 52 method meals in a jar.  I think it's a pretty good introduction to how to make the saucy baked ziti and I had a lot of fun with it! Since I'm writing the cookbook for Honeyville and am teaching at their retail locations as their chef, this will be one of many videos we do with them. I have added a tab at the top of my page that will have all the videos in one place that I do for Honeyville, but I think this one needs its own post. Don't you?

9 Grain Ciabatta Whole Grain Bread Tutorial

Grain embedded in the dough of an already chewy and satiating  loaf of bread is probably one of the most satisfying of all the meals on earth. Here it sits. Glory and praise resound for the 9 grain Ciabatta! 

True confessions...this may be one of my favorite breads of all time. It's light and fluffy. It's got chewy little grain nugget-lets in the dough...and it's hearty and filling as heck-fire. I couldn't ask for a better deal when it comes to whole grain bread. I'm going to use some pretty gold stuff in my bread too.

Today I'm using this gorgeous 9 grain cereal mix. It looks like it should be priced by the ounce and sold in little pouches. Well, it is...kind of...

Honeyville Farms Nine Grain Mix has become a fast favorite in our home. It's not priced like gold, but it tastes amazing! 

Why? 

Well, this cracked cereal mix contains hard red wheat, soft white wheat, barley, rye, oats, corn, millet, buckwheat and flax seeds.  All of the grains have been milled to a nice, course consistency, that is very similar to most commercially cracked wheat.  The texture is even and consistent.  This mix is a good source of fiber, protein and iron.  This cereal will store for 7-10 years sealed in the #10 can. However...it makes a magnificent breakfast cereal...or an even more beautiful bread. I'm totally hooked.  That being said, I'm gearing up to teach a whole grain bread class at the Honeyville Farms store in Chandler, Arizona this coming Saturday morning at 10 AM. One of the things I teach is how to make bread with a bucket instead of a mixer. It's a little odd to some, but it's a lot less expensive than buying a mixer...and it's a lot more practical for larger quantity bread making. I have a method to it though...and that's what we'll be covering here.

First you'll need my recipe. I give it out freely, but I also give it out with very specific directions. Don't change the directions and the recipe and tell me it "doesn't work". Follow what I say and do...and I think you will find joy in your bread. That being said, here's the recipe:

Chef Tess 9 grain Ciabatta Whole Grain Bread

Sponge:

1 cup Honeyville Farms Nine Grain Mix (uncooked)

1 1/2 cup high gluten whole wheat bread flour

1 1/4 cup water (no hotter than 95 degrees)

1T active dry yeast (.3 oz)

Dough: 

3 cups high gluten whole wheat flour

1 cup water

1T salt

2T olive oil

 To make the sponge: Combine the sponge ingredients until it is a batter-like consistency. It will be pretty loose.

In fact...I did a video so you could get a better idea of what I'm talking about.

After 4 hours, it will look very bubbly and gorgeous like this...

When you reach in the bucket you will find some very strong gluten strands developed. It's remarkable!

In with the gluten development, there will be soft pieces of whole grain. 

Add the water and mix up the sponge. Add the oil, salt, and 3 cups of flour. You will not need much more flour. I keep the dough very moist. Again, this helps you have a nice tender whole grain bread.

More of me talking and saying things that make sense...

After kneading...it will look like this...Oh wait. Watch the video...

Fold it over until the rounded part is up. 

It will look like this first...again, with all those gorgeous grains just hanging out all over like jewelry. Bling. Bling.

It won't touch the sides of the bucket.

After 1 1/2 to 2 hours, it reaches the edges and is very spongy. 

Now, get some whole wheat flour...

Spread a generous amount on a counter-top or table. Emergency situation, just lay your bucket on it's side and cover the inside with flour.

Lay out the dough in an 8 inch by 12 inch square, but DO NOT expel air. Now, that's totally opposite of any other bread I make so that might through you for a loop. Don't be thrown. Just follow what I say and you will be happy. Ahh. Trust is good. Trust Chef Tess...{mind control complete...}

Top the dough with a good sprinkle of flour.

 Take out a sharp serrated knife and slice the dough into 4 strips, long wise.

OH mercy...look at that grain! Are you happy yet? I'm getting so giddy!

Lightly oil 2 sheet pans and lay 2 loaves on each pan.

OH have mercy! Are you happy now?!

Allow to raise, uncovered for 1 hour. Preheat your oven to 425 degrees.

When the loaf is fluffy enough to pass the edge of the pan...

Bake it! 20-25 minutes.   It will get all golden and awe inspiring.

We topped it with some gorgonzola lemon herb butter. It was totally wicked...you should eat it everyday.

Then, to make my hum-drum life complete...I topped out the day with Pesto. The heavenly green gloop of happiness.   He sounds like a magical elf who lives in the ceiling huh? Nope...He lives on my pasta.

Low carb be dang-tootin' banished to another side of the universe!

We are living it up!  Okay...and believe it or not, that's all whole grain, low glycemic index and low fat food...so my body is happy. I'm full...and I'm feeling great. Weight loss update...down 45 lbs. So...you know it's not just in my mind, right?! 

There you go. Make some Ciabatta! Want the printable?

Always My Very Best,
Your Friend Chef Tess

Video of Today's Valley Dish Party Ideas Popcorn Ball Topiaries and Recycled Cake Pan Party Trays

How to Make Buttercup Flowers from Carrots

This is week 3 of a series of video veggie art posts. This is how to make buttercup flowers out of carrots. Once you've practiced the basic technique...you'll be able to use these anywhere! Enjoy...

How to Make Cucumber Leaves (Veggie Art)

Tutorial Tuesday! Second in our fruit and veggie carving series will be these crazy leaves. This is one of those quick and easy accents to add to a fruit or vegetable display to add a nice exotic touch. I'll be the first to admit that this is a rough example, but one that will just get your mind going. I'm starting with the basics here because I figure...that's a good place to start. Grin. First you'll need to lob off a leaf.

Then...carve it. Fast video. It has to be fast. When I do large veggie displays for banquets...I have to make around 50 of these leaves. So. There you go.

How to Make Bell Pepper Tulips

Normally I would use red bell peppers or yellow ones...but this particular day, my sweet student came to class with the green pepper...so this is what we're using to demonstrate the pepper tulips.

Tutorial Tuesday is here again! This will be the first in a series of quick little posts on how to make some veggie art. Over the years, I've had way more fun than should humanly be allowed when it comes to cutting up fruit and veggies into art pieces. So...today we're doing some bell pepper tulips. Probably I'll add a few more posts in the next couple of days with the rest of the video clips we did today. They're short, but so exciting!

There you go. Start with some bell pepper tulips!