Explore every episode of the podcast The Chef's Notes Podcast

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.

Food in Five is now The Chef's Notes Podcast. The companion podcast to chefsnotes.com

In today's episode of Food In Five, you'll learn how to make a Crispy Honey Garlic Tofu Bowl. Now, if you're already saying to yourself "Tofu. More like no-fu." then you are seriously missing out. Give this one a shot. It's worth it. 

You can find the blog post version of this episode here. I highly recommend you check it out for the printable recipe and loads of pictures

Become a Patron at patreon.com/chefsnotesblog

Have a great rest of your day!

In today's episode of Food In Five, you'll learn how to make a delicious Cheeseburger Casserole. How could you not want to learn that? 

You can find the blog post version of this episode here. I highly recommend you check it out for the printable recipe and loads of pictures 

Become a Patron at patreon.com/chefsnotesblog

Have a great rest of your day!

In today's episode of Food In Five, you'll learn all about how to make a delicious Greek meal at home. The meals consist of Greek Chicken, Salad, and Tzatziki. 

You can find the blog post version of this episode here. I highly recommend you check it out for printable recipes and loads of pictures. 

Also, check out my Patreon Here

Have a great rest of your day!

In today's episode of Food In Five, you'll learn all about how to clean a whole beef tenderloin and what to do with it once it is clean. You'll also learn how to tie a classic butcher's know. Exciting stuff! 

You can find the blog post version of this episode here. I highly recommend you check it out because the pictures will help explain the procedure in a little more detail. 

Have a great rest of your day! 

In today's episode of Food In Five, you'll learn how to make eggplant parmesan. You'll find out how to buy eggplant, why you should salt it and how to do that, how to bread foods, and how to make a quick and delicious marinara sauce. I hope you'll join me for today's delicious recipe. 

You can find the written version here. 

And follow me on social media for more. 

Welcome to Food In Five. 

The podcast dedicated to helping you cook better. 

In this episode of Food In Five I share with you my recipe for loaded baked potato casserole. 

This will be your new favourite steak dinner side dish. Enjoy!

Find the full recipe here.

After a lot of thought and consideration, I have decided to put Food in Five to bed. Thank you for all your support and attention over the years. 

You can still find lots of new content at chefsnotes.com and on my social channels, @chefbenkelly

Today Chef Ben his recipe for Cheesy Chicken and Mushroom Casserole. Check it out!

You can find the written version of this episode and a printable recipe at chefsnotes.com 

Follow Chef Ben on social media @chefbenkelly, and if you have an idea for an episode or just want to say hello, you can send him an email at chefbenkelly@gmail.com

Get your copy of The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.

Today Chef Ben his recipe for Cheesy Chicken and Mushroom Casserole. Check it out!

You can find the written version of this episode and a printable recipe at chefsnotes.com 

Follow Chef Ben on social media @chefbenkelly, and if you have an idea for an episode or just want to say hello, you can send him an email at chefbenkelly@gmail.com

Get your copy of The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.

Today Chef Ben shares his mom's recipe for Salmon with Dill Cream Sauce. Check it out!

You can find the written version of this episode and a printable recipe at chefsnotes.com 

Follow Chef Ben on social media @chefbenkelly, and if you have an idea for an episode or just want to say hello, you can send him an email at chefbenkelly@gmail.com

Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.

Today Chef Ben shares his recipe for a lamb gyro salad bowl. Check it out.

You can find the written version of this episode and a printable recipe at chefsnotes.com 

Follow Chef Ben on social media @chefbenkelly, and if you have an idea for an episode or just want to say hello, you can send him an email at chefbenkelly@gmail.com

Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.

Today Chef Ben shares his 7 Tips For Perfect Scrambled Eggs Everytime. Check it out.

You can find the written version of this episode and a printable recipe at chefsnotes.com 

Follow Chef Ben on social media @chefbenkelly, and if you have an idea for an episode or just want to say hello, you can send him an email at chefbenkelly@gmail.com

Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.

Today Chef Ben walks you through how to make Fish Tacos with Mango Salsa. Check it out.

You can find the written version of this episode and a printable recipe at chefsnotes.com 

Follow Chef Ben on social media @chefbenkelly, and if you have an idea for an episode or just want to say hello, you can send him an email at chefbenkelly@gmail.com

Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.

Today Chef Ben walks you through how to make a Smoked Mackerel Sushi Bowl. Check it out.

You can find the written version of this episode and a printable recipe at chefsnotes.com 

Follow Chef Ben on social media @chefbenkelly, and if you have an idea for an episode or just want to say hello, you can send him an email at chefbenkelly@gmail.com

Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.

Today Ben walks you through how to make Butter Chicken Soup. Check it out.

You can find the written version of this episode and a printable recipe at chefsnotes.com 

Follow Chef Ben on social media @chefbenkelly and if you have an idea for an episode or just want to say hello you can send him an email at chefbenkelly@gmail.com

Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.

Today Ben walks you through how to make Broiled Chicken Wings. Check it out.

You can find the written version of this episode and a printable recipe at chefsnotes.com 

Follow Chef Ben on social media @chefbenkelly and if you have an idea for an episode or just want to say hello you can send him an email at chefbenkelly@gmail.com

Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.

Today Ben walks you through how to make Homemade Steak Burrito Bowls. Check it out.

You can find the written version of this episode and a printable recipe at chefsnotes.com 

Follow Chef Ben on social media @chefbenkelly and if you have an idea for an episode or just want to say hello you can send him an email at chefbenkelly@gmail.com

Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.

Today Ben walks you through how to make Carrot and Ginger Soup. Check it out.

You can find the written version of this episode and a printable recipe at chefsnotes.com 

Follow Chef Ben on social media @chefbenkelly and if you have an idea for an episode or just want to say hello you can send him an email at chefbenkelly@gmail.com

Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.

Today Ben walks you through how to make his delicious Philly Cheesesteak Burger. Check it out. 

You can find the written version of this episode and a printable recipe at chefsnotes.com 

Follow Chef Ben on social media @chefbenkelly and if you have an idea for an episode or just want to say hello you can send him an email at chefbenkelly@gmail.com

Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada.

Today on Food In Five, Chef Ben shares his recipe for a delicious Cajun Chicken Salad and Rice Bowl. 

For the written version of this episode go to chefsnotes.com 

Follow Chef Ben on social media @chefbenkelly and if you have an idea for an episode or just want to say hello you can send him an email at chefbenkelly@gmail.com

Preorder The Five-Ingredient Cookbook For Men at https://amzn.to/3ploUKR in the US or https://amzn.to/2NtDCBt in Canada. 

In this episode of Food In Five, Ben talks to you about making a delicious Turkey Meatball Alfredo Pasta dish. If you'd like to look at the written version of this episode and get a printable recipe, go to chefsnotes.com/turkey-alfredo. 

If you would like to preorder Ben's brand new cookbook, the 5-Ingredient Cookbook For Men, you can do that in Canada here and in the US here. 

If you live in the US and would like a free copy of Ben's new book in exchange for an honest Amazon.com review, send him an email at chefbenkelly@gamil.com or reach out on social media @chefbenkelly 

Have a great day, everyone!! 

In today's Food In Five episode, I walk you through making a delicious Valentine's Day Meal for two. Check it out. 

You can find the written version of this post at chefsnotes.com. 

If you'd like a free advanced copy of my new cookbook and live in the US, send me an email at chefbenkelly@gmail.com. All I ask in return is that you write an honest Amazon review of it. 

And Check out my other podcast Evan and Ben Talk About Food and Stuff, wherever you are listening to this podcast. 

In today's episode of Food In Five, we will walk through the process of making a delicious roasted leg of lamb. 

Check out the written version of this episode along with a printable recipe here. 

You can check out my other podcast here.

Facebook, Twitter, Instagram - @chefbenkelly

chefbenkelly@gmail.com 

In today's episode of Food in Five, Chef Ben talks about how to make two different styles of salad dressing at home. Check it out. 

Remember to lists to Ben's new podcast Evan and Ben Talk About Food and Stuff. 

If you have a request for an episode of Food in Five or just want to say Hi, send Ben an email at chefbenkelly@gmail.com or reach out on social media @chefbenkelly

In this episode of Food in Five, Chef Ben talks all about how to make delicious roasted vegetable paninis at home without a grill press. 

Find the written version of this episode here.  

Check out my new podcast Evan and Ben Talk About Food and Stuff 

Facebook, Twitter, and Instagram @chefbenkelly

Have you ever dreamed of making sushi at home? Well, dream no more. In this episode we talk about how you can make it at home, and a bit of the history behind sushi so that you unerstand it a little better. 

To check out the written version of this post go to https://www.chefsnotes.com/homemade-sushi/

Follow me on social media @chefbenkelly 

If you'd like to join the review crew for my new book and get a free advanced copy, or just want to say hello, send me an email at chefbenkelly@gmail.com 

In this episode of Food In Five, we talk all about  Oil Fondue and why it's right for you. If you're looking for something fun and different for your next date night or just want to eat a pile of food cooked in oil, this is the episode you should be listening to. 

If you want to check out the written version of this post, go to www.chefsnotes.com/oil-fondue/

If you'd like to be part of my review squad for my new cookbook, send me an email at chefbenkelly@gmail.com or send me a message on Facebook, Instagram or Twitter @chefbenkelly.  Just say I'm interested in reviewing your book, add your address, and I'll take care of the rest.

In this episode of food in five, we look at how to make a perfect Charcuterie board that looks just like the professionals make. Have a listen. 

If you'd like to see pictures of my example board or read the written version of this episode, you can go to https://www.chefsnotes.com/creating-the-perfect-holiday-charcuterie-board/

If you'd like to be part of my review squad for my new cookbook, send me an email at chefbenkelly@gmail.com or send me a message on Facebook, Instagram or Twitter @chefbenkelly.  Just say I'm interested in reviewing your book, add your address, and I'll take care of the rest.

Do you often open your spice cupboard or look at your spice rack and wonder what to do with all those spices? Well, wonder no more. In this episode of Food In Five, we will take a look at some common and uncommon uses for common spices and seasonings. 

If you'd like to see the written version of this post, go to https://www.chefsnotes.com/spices-and-seasonings/

If you'd like to be part of my review squad for my new cookbook, send me an email at chefbenkelly@gmail.com or send me a message on Facebook, Instagram or Twitter @chefbenkelly.  Just say I'm interested in reviewing your book, add your address, and I'll take care of the rest. 

Things are tough all over and there has never been a better time to rethink how you grocery shop and build your grocery budget. Here are my 7 tips to help you do just that. 

You can find the written version of this episode at https://www.chefsnotes.com/7-tips-for-eating-on-a-budget/

@chefbenkelly

chefbenkelly@gmail.com

Have you ever had a meal change your life? Change how you view the world? I have, and this is that story. Plus a few simple recipes for very delicious and authentic Italian food. 

Find the written post at https://www.chefsnotes.com/authentic-italian-meal/

@chefbenkelly

In today's episode of Food In Five we look at my favourite way to make roast beef and how you can make it perfectly every time. 

For the written version of this episode and recipe go to chefsnotes.com/roast-beef. 

Find me everywhere @chefbenkelly

In this episode of food in five we take a look back at what we've all learned over the past few weeks of my free basic cooking course. If you'd like to read all the posts and find all the recipes you can do so here. 

Have a great day everyone. 

@chefbenkelly

In this episode of Food In Five we finish up the Basic Things Everyone Should Be Able To Cook portion of the Free Basic Cooking Course. Specifically, we talk about burgers, chilli, meatloaf, and shepherd's pie. 

You can find the full written post and recipes right here. 

chefsnotes.com

@chefbenkelly

Today, in the continuation of my free basic cooking course we look at part two of basic things that everyone should be able to cook. Specifically, we talk about fish and pasta. Let's get to it. 

You can find the full written post along with recipes here. 

@chefbenkelly

Today we talk all about a few basic things that everyone should be able to cook. We will look at potatoes, rice, roasted chicken, pork chops and steak.

You can read the full post and find recipes at chefsnotes.com/basic-things-everyone-should-be-able-to-cook

Follow me on Instagram, Facebook, and Twitter @chefbenkelly

Today we talk all about salads. How to make it, different kinds of it, and best practices for it.

You can read the full post and find recipes at chefsnotes.com/understanding-salads.

Follow me on Instagram, Facebook, and Twitter @chefbenkelly

Today we talk all about soup. How to make it, different kinds of it, and best practices for it. 

You can read the full post and find recipes at chefsnotes.com/understanding-soup. 

Follow me on Instagram, Facebook, and Twitte @chefbenkelly

In the last Food and FIve Episode of 2020 we talk about some basic cooking techniques you should know and how to use them. This is part of my Free Basic cooking course series.  Have a great Christmas and a Happy New Year everyone, I'll see you in 2021. 

chefsnotes.com

@chefbenkelly

In this episode of Food In Five we are going to break down common cuts of meat, chicken and fish to help you gain a better understanding of what you're looking at at the grocery store. 

chefsnotes.com

@chefbenkelly