You can find the written version of this episode athttps://www.chefsnotes.com/spicy-bowl/. If you enjoy this episode, remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content, consider becoming a patron at patreon.com/chefsnotesblog

You can find the written version of this episode at https://www.chefsnotes.com/lemon-parmesan-broccoli/.

If you enjoy this episode, remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content, consider becoming a patron at patreon.com/chefsnotesblog

You can find the written version of this episode at https://www.chefsnotes.com/chicken-and-corn-chowder/ and you can find the recipe below.

If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog

Chicken and Corn Chowder Recipe 

Ingredients:

• 1 cup bacon, diced
• 1 tbsp cooking oil
• 1 cup onion, diced
• 1 can corn niblets, drained, 341 ml 12 oz
• 1 can Creamed Corn, 398 ml 14 oz
• 5 cups Whole Milk split
• 1/4 cup cornstarch
• 2 cups chicken, cooked and diced
• 2 cups cooked potato
• 1/2 tsp salt plus more to taste
• 1/4 tsp pepper
• 1 tbsp sugar

Instructions:

1. Put the bacon in a medium skillet and put it on medium heat. Cook, stirring every few minutes, until the bacon is crisp, about 8 to 10 minutes. Remove the bacon from the pan and drain it on a paper towel. Set aside.

2. Heat a large pot over medium heat. Add the cooking oil, onion, and a pinch of salt. Cook the onion for 4 to 5 minutes or until the onions soften, turn translucent, and start to brown around the edges.

3. Add the corn niblets to the pot and cook, stirring for 2 minutes. Add the creamed corn, crisp bacon, and 4 cups of milk. Stir to loosen any bits of food from the bottom of the pot. Cook until the milk starts to steam.

4. In a small bowl or measuring cup, combine 1 cup of cold milk with the cornstarch. Mix well, then pour into the steaming milk. Cook, stirring, until the chowder thickens, about 5 to 10 minutes.

5. Add the chicken, potato, salt, pepper, and sugar. Simmer for 5 minutes, gently stirring now and again. Taste the chowder, adjust the seasoning as needed with salt and pepper, then serve.

You can find the written version of this episode at https://www.chefsnotes.com/pico-de-gallo/ and you can find the recipe below.

If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog

Pico de Gallo Recipe

• 1/4 cup red onion, minced
• 1 tbsp garlic, minced
• 2 tbsp pickled jalapenos, minced
• 2 tbsp cilantro, minced
• 1 cup Roma tomatoes, minced
• 1 lime, juice and zest
• 1/2 tsp kosher salt
• 1/4 tsp cumin
• 2 tsp red wine vinegar

• Put all the ingredients in a medium mixing bowl. Mix well.
• Taste and adjust the seasoning as needed with salt and pepper.
• Transfer the pico de gallo to a small serving bowl and cover tightly with plastic wrap.
• Put the bowl in the fridge and let the pico rest for one hour to allow the flavours to come together.
• Serve the salsa right away or store it in the fridge for up to 24 hours.

You can find the written version of this episode at chefsnotes.com/steakhouse-creamed-spinach and you can find the recipe below.

If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog

Chef's Notes Steakhouse Creamed Spinach Recipe

Ingredients:

• 1 tbsp butter
• 1 tbsp olive oil
• 1/2 cup onion, minced
• 1 tbsp garlic, minced
• 312 g baby spinach 11 oz
• 1/4 tsp grated nutmeg
• 1/2 tsp dried basil
• 1/2 cup whipping cream
• 1/2 cup milk
• 1/4 cup parmesan cheese
• 1/2 cup grated swiss cheese
• salt and pepper to taste

Directions:

1. Heat a large skillet over medium-high heat. Add the butter and olive oil. Once the butter melts and starts to foam, add the onions and sauté them for about 3 minutes or until they begin to soften.
2. Add the garlic to the onions and sauté for another minute.
3. Add all of the spinach to the pan and cook until it is all wilted. This will take 2 to 3 minutes.
4. Pour the cream and milk into the pan, followed by the nutmeg, dried basil, and a pinch of salt and pepper. Bring to a boil, then turn the heat down to medium-low and simmer for 8 to 10 minutes or until it thickens.
5. Stir the parmesan and swiss cheese into the spinach until it melts and is fully incorporated. Taste the spinach and season with salt and pepper as needed.
6. Serve with your favourite steak or pork chop recipe.

You can find the written version of this episode at chefsnotes.com/cheesy-breakfast-polenta and you can find the recipe below.

If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog

Chef's Notes Cheesy Breakfast Polenta Recipe

Ingredients:

• 1/2 cup polenta
• 2 cups whole milk
• 2 tbsp butter
• 1/2 tsp cajun seasoning optional
• 1/2 cup grated cheddar cheese
• salt and pepper to taste
• 2 eggs
• 2 tsp white vinegar

Directions:

1. Break the eggs into two ramekins and add the vinegar.
2. Fill a medium pot 3/4 full with water and put it on the stove on high heat.
3. Pour the milk into a second pot and put on the stove on medium-high heat.
4. Once the milk is just under a boil, whisk in the cornmeal and cajun seasoning.
5. Reduce the heat to medium-low and whisk until the polenta is the texture of scrambled eggs. This will take about 10 minutes. I suggest setting a ten minutes timer. When there are four minutes left on the timer, put the eggs in the water.
6. Once the pot of water comes to a boil, turn the heat down to medium-high. Stir the water to make a funnel in the middle then add in the eggs one at a time. Cook the eggs for four minutes, then scoop them out of the water using a slotted spoon. Pat them dry with a paper towel.
7. Take the polenta off the stove and whisk in the butter then the cheese. Divide the polenta among two bowls and top with the poached eggs. A few drops of hot sauce will really make the polenta pop.

You can find the written version of this episode at chefsnotes.com/simple-sesame-garlic-noodles and you can find the recipe below.

If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog

Simple Sesame Garlic Noodle Recipe

Ingredients:

• 4 blocks ramen noodles
• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 2 tbsp peanut oil
• 1 cup thinly sliced green bell pepper
• 2 tbsp garlic, thinly sliced
• 1/4 tsp chilli flakes
• 1 tbsp sesame seeds
• 1 tbsp sugar
• salt
• 2 tbsp sesame oil

Directions:

1. Prepare the noodles according to the package instructions, then rinse under cold running water until cool. Drain the noodles and set them aside.
2. In a small container, combine the soy sauce and vinegar.
3. Heat a wok or large non-stick skillet over high heat.
4. Add the peanut oil to the wok along with the green peppers. Stir-fry the green pepper until lightly browned, about 3 minutes.
5. Add the chilli, garlic, and sesame seeds to the wok and stir-fry for a minute before adding the noodles.
6. Stir-fry the noodles until they are hot, about 3 minutes, then pour in the soy sauce and vinegar mixture. Stir-fry the noodles for another minute, then add the sugar and a pinch of salt – Stir-fry for 1 more minute. Finally, add the sesame oil to the noodles and mix.
7. Taste the noodles and adjust the seasoning with a little more salt as needed. Serve.

Do you love a Big Mac now and then? Ever get a Mac attack but you're trying to stay on the healthy side of things? Do you love a delicious tasting and fun-sounding salad? If you said yes to any of these questions, do I ever have something for you!

Today, as the first episode of the newly renamed Chef's Notes Podcast (formerly Food in Five), I am happy to share with you my Big Mac Salad Recipe. 

You can find the written version of this episode at chefsnotes.com/big-mac-salad and you can find the recipe below. 

If you enjoy this episode remember to leave a rating and share it with your friends. And if you enjoy Chef's Notes content consider becoming a patron at patreon.com/chefsnotesblog

Big Mac Salad Recipe

Ingredients:

Beef

• 1 lb ground beef
• 1 tsp garlic powder
• 1 tsp onion powder
• 3/4 tsp salt

Sauce

• 1/2 cup mayonnaise
• 2 tbsp minced onion
• 2 tbsp ketchup
• 2 tbsp relish
• 1 tsp white vinegar
• 1 tsp horseradish
• 4 drops hot sauce
• 1/4 tsp paprika
• 1/4 tsp kosher salt
• 2 pieces White Bread I used Promise Gluten-Free Bread
• 1 tbsp Olive Oil
• Salt and Pepper

Salad 

• 1 head iceberg lettuce
• 1 batch "burger" meat"
• 1 batch Big Mac Dressing
• 2 sliced garlic dill pickles
• 1/4 cup minced onions
• 1/2 cup grated cheddar cheese
• 1 batch croutons
• 4 tsp sesame seeds

Directions:

"Burger" Meat

1. In a medium bowl, combine the ground beef, onion and garlic powder, and salt. Mix well.
2. Heat a large non-stick skillet over medium-high heat. Add the ground beef and cook until browned using a wooden spoon to break the meat into small pieces.
3. Drain the fat off the meat and serve.

Big Mac Dressing

1. In a medium bowl, combine all the ingredients and mix well.
2. Cover the bowl with plastic wrap and put the dressing in the fridge for 30 minutes before serving.
3. Croutons
4. Drizzle the bread with olive oil and season with salt and pepper.
5. Toast the bread in a 400°f oven for 8 to 10 minutes or until crisp. Let the bread cool on a rack then cut into small cubes and serve.

Big Mac Salad

1. Cut the lettuce into bite-sized pieces. Wash and dry it.
2. Divide the lettuce between four salad bowls.
3. Divide the "Burger" meat among the four bowls putting it on top of the lettuce.
4. Top the "Burger" meat with the Big Mac Dressing.
5. Finish dressing the salad with the pickles, onion, cheese, and croutons. Garnish with sesame seeds and serve.