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One of my family's favorite dishes is Chicken Fried Rice. We have many great memories going to the Japanese restaurant Benihana to celebrate birthdays and other special occasions. Watching your Chef prepare the meal was always so much fun and entertaining. Come see me teach my son Kyle how to make Chicken Fried Rice. Ingredients: 2 pounds of chicken breast, cubed into small pieces 1 cup of chopped carrot (either frozen or about 2 large fresh carrots) 1 large white or yellow onion, chopped 5-6 green onions, finely sliced Oil (safflower or canola) FOR THE RICE: 2 cups of white rice 3 cups of water Pinch of salt FOR THE GARLIC BUTTER 1 stick (1/2 cup) of unsalted butter 2 cloves of minced garlic The juice from one lemon 2 teaspoons of low-sodium soy sauce TO FINISH THE BENIHANA FRIED RICE 4 eggs Salt and pepper as desired Toasted sesame seeds (optional) Cook 2 cups of rice according to the directions. Allow to cool and set aside. Chop up the carrots, onion, green onion and chicken breast into small pieces. Set aside. To make the garlic butter start by melting a stick of butter in the microwave for 20-30 seconds. Mix in the garlic, juice from one lemon and the soy sauce. Stir well. Heat a few tablespoons of oil on your griddle. Saute the carrots, onion and green onion and move to the cooler side of the griddle when done. Next cook your chicken until no pink is showing. Move over when done. Last step in to cook four beaten eggs and the rice. Pour the garlic butter over the rice and mix well. When done combine all the ingredients and add a few tablespoons of soy sauce and sesame seeds if you would like. Serve and enjoy! To watch Kyle and I prepare this recipe simply watch my video below.

My son Kyle and I both love a Mushroom and Swiss Burger. Not only do they taste delicious, but they are so easy to make. Check out as I teach my son Kyle how to make an Awesome Burger! Ingredients: Ground Beef Mushrooms Swiss Cheese Burger Buns Butter Salt & Pepper Start by preparing you Burger Patties. Season with Salt & Pepper or your favorite rub. Saute the Mushrooms in Butter until soft and tender. Grill you Burgers on each side for a few minutes. Assemble your Burger and add the condiments of your choice. Serve and enjoy! To watch me make this recipe with my son Kyle simply watch the video below.

Most of us have made the traditional classic Chili featuring beef, kidney beans, tomatoes, and the traditional chili spices but have you tried white chicken version yet? If not you definitely need to give it a try. You’ll love the way the flavors of this Chili blend together, those tender pieces of chicken and that creamy broth. It tastes far different from the classic Chili but it’s a welcome change. Ingredients: 2 pounds of Chicken Thighs, bone in, skin on 2 Tbsp of Olive Oil 1 Medium Yellow Onion, diced 1 Green Bell Pepper, minced 4 Cloves of Garlic, minced 4 Tbsp of Taco Seasoning 1 can of Northern Beans, drained and rinsed 1 can of Cannellini Beans, drained and rinsed 2 cans of Corn Kernels, drained and rinsed 2-4oz cans of Mild Green Chilis (fire roasted if you can find them) 10 cups of Chicken Stock 1 cup of Heavy Cream 4oz of Softened Cream cheese Taco Seasoning: 2 tablespoons Chili Powder 1 tablespoon ground Cumin 2 teaspoons sea salt 2 teaspoon ground Black Pepper 1 teaspoon ground Paprika 1/2 teaspoon Garlic Powder 1/2 teaspoon Onion Powder 1/2 teaspoon crushed Red Pepper Flakes 1/2 teaspoon dried Oregano In a large dutch oven, add the oil, while it preheats and gets nice and hot over medium high heat, season the chicken on both sides with salt and pepper, cook skin side down until they develop a gorgeous deep golden brown color, remove to a plate. Add the onions, pepper and garlic, sauté about 7 minutes, then add the beans, corn, mild chilis, taco seasoning, stock and seared chicken back in, bring to a boil, lower the heat to medium low, partially cover and simmer for an hour. After an hour, take the chicken out, discard the skin, finely shred it well (do this in a mixer with a paddle attachment) add it back to the soup, then add the cream and cream cheese and let it simmer about 20 minutes, adjust the seasoning to taste and serve with toppings of choice. For toppings: Chopped Cilantro Diced Jalapeños Diced Onions Sour Cream Lime Juice Frito's Corn Chips To watch me prepare this recipe step by step simply watch my video below.

One of my family's favorite meals in the traditional Corned Beef and Cabbage. We always love to have it around St. Patrick's Day, as Corned Beef is available and usually on sale around that time. Today I show my son Kyle how to cook it the traditional way, in a Dutch Oven on the stove. After the Corned Beef is done use the same flavorful water to cook your Carrots, Potatoes and Cabbage to guarantee a Delicious meal. Let me show you how easy it is to prepare. Ingredients: Corned Beef small Red Potatoes Carrots 1 head of Cabbage Start by removing your packaged Corned Beef and place in a Dutch Oven, or a large pot. Place the spices in the package on top. Cover it with water, and bring to a boil. Cover and reduce heat to a simmer. Cook for 2-3 hours, or until the internal temperature reaches 190-200 degrees. Once it reaches temperature remove and cover with foil. ring water back to a boil and add your Carrots. Cover and simmer for 10 minutes. Then add your small Red Potatoes, and cover again and simmer for another 10-15 minutes. Finally add sliced Cabbage, and cook covered another 10 minutes or so, or until tender. Serve and enjoy. To watch my prepare this recipe step by step simply watch my video below.

Let's take a look at the brand new Denali 425 Smart Propane Gas Grill from Monument Grills. I have been looking to add a Gas Grill to my collection, so when Monument Grills reached out and asked me to review their newest Gas Grill I had to say yes! It has some very impressive features that you typically do not find in a Gas Grill. I one I check out is the Denali 425, which come in black. They also have a Denali 405 version in stainless steel. The biggest version they have is the Denali 605, which features 6 burners vs 4 burners. So see what I think of the new Denali 425 Smart Propane Gas Grill from Monument Grills. Just click on the video below to see my initial thoughts.

One of my favorite breakfast meals of all time is Eggs Benedict. I think the Hollandaise sauce is what brings the flavors together. For that reason I recommend staying away from that packaged stuff you buy at the store. Instead make your own homemade Hollandaise sauce, as it isn't that difficult. I also show you how to make your poached eggs ahead of time to take the stress out of this normally difficult breakfast meal. Let me show you how. Ingredients: Eggs English Muffins Canadian Bacon Butter 1 Tablespoon Vinegar Salt & Pepper Hollandaise Sauce: 3 Egg yolks Juice of 1 Lemon 1 stick of Butter 1/2 teaspoon salt Hot sauce (I used Sriracha) Start by bringing 1 1/2-1 3/4 inches of water to barely a simmer in a large frying pan. Water temperature should be around 190 degrees. Break eggs into cups. When water temperature is reached pour 1 Tablespoon of Vinegar into the water. Stir to mix and to remove any air bubbles on the bottom of the pan. Slowly place the egg cups into the water and tilt until the eggs drop into the water. Cook for 4 and half minutes, or until the yolks and whites have firmed up. Gently remove with a slotted spoon and place in ice water. You can keep them in your refrigerator in the ice water for up to 8 hours. When ready to serve simply place the eggs back into the 190 degree water for exactly a minute to heat up. Hollandaise Sauce: Melt 1 stick of Butter in a sauce pan. Place 3 Egg yolks into a container and add the Lemon juice. Carefully add the melted butter slowly while using a mixer or immersion circulator. Add hot sauce to taste, and 1/2 teaspoon of salt. Sauce should coat the back of a spoon. If sauce is too thick you can add 1 teaspoon of warm water at a time until it reaches the desired consistency. When you are ready to serve butter your English Muffins and toast. Heat up the slices of Canadian Bacon. Place the Canadian Bacon on the toasted muffin slice. Next place the re-heated poached egg on top. Last step is to add the Hollandaise sauce on top. Serve and enjoy! To watch me prepare this recipe step by step simply watch my video below.

Are you looking for a gift for someone that is hard to buy for? Something unique and special? Well look no further. KitchenBarStore makes some high quality handmade Barware Sets that will impress anyone lucky enough to get them. Kit, who is from Dnipro, Ukraine, reached out to me recently. Despite the ongoing war Kit continues to make handmade Sets for people around the world. It helps keep him distracted from the violent events that take place every day. He made me a couple on unbelievable Sets that I want to share with you. Please watch my video.

This cheesy slow cooker ham and potato casserole is the ultimate comfort food. With hash browns, a creamy sauce, ham, and stuffing mix, you can throw it together in a matter of minutes and let it cook all day until you're ready to eat. Ingredients: 1 (30 ounce) package frozen hash brown potatoes (cubed or shredded) 1 onion, diced 1 green pepper, diced 1 Tablespoon dried minced onion 1 teaspoon salt 8 ounces sour cream 1 (10.75 ounce) can cream of chicken soup 2 cups shredded cheddar cheese 2 cups cooked diced ham 4 Tablespoons butter (melted) 1 (6 ounce) package herb-seasoned stuffing mix Melt some butter in a frying pan. Saute the diced onion and green pepper for a few minutes until they are softened. Spray slow cooker with non-stick cooking spray. Add the sauteed green pepper and onion. Combine hash browns, dried onion, salt, sour cream, cream of chicken soup, cheese, and ham and place in slow cooker. Stir well. Sprinkle stuffing mix over top, then drizzle melted butter over stuffing. Cover and cook on low for 4-5 hours or high 2-3 hours. Serve and enjoy! To watch me prepare and cook this recipe simply watch my video below.

One of my favorite sandwiches is the French Dip. One reason is because you can dip that sandwich into some Au Jus gravy to take the flavor to the next level. Miniaturize the sandwich into a slider and now you have the perfect crowd-pleaser at any party or family get together. Cook your beef in the Instant Pot, as it not only speeds up the cooking time, it also makes a delicious Au jus as well. Let me show you how easy it is to make. Ingredients: 3-4 pound Chuck Roast 1 Onion, sliced 2-3 cloves minced Garlic 4 sprigs fresh Thyme 3 cups Beef broth Hawaiian Rolls Provolone Cheese Kosher Salt Black Pepper Butter Season the Beef with Salt and Pepper. Turn your Instant Pot on high Saute and heat up some oil. Brown the Beef for a few minutes on each side. Remove and set aside. Now saute the Onion and Garlic until softened. Then pour in the Beef broth, and using a spatula scrape the bottom to loosen the bits of flavor. Add the Beef back into the Instant Pot with the Broth and Onions and pressure cook on high for 20 minutes per pound. Let it naturally release when it is done cooking. Remove when done and shred with a couple of forks. Turn the Instant Pot back to high saute and bring the Au jus to a simmer, as this will help thicken it and reduce it down a bit. Add the Beef back to the Instant Pot and turn it to keep warm. Now butter the tops and inside of your Hawaiian Rolls. Sprinkle some Kosher Salt on top and broil for a few minutes until brown. Then add some slices of Provolone Cheese to the rolls and add some of the Beef on top. Place in a 300 degree oven for 10-15 minutes, or until heated up. Serve and enjoy! Watch my video below where I show you how to prepare this recipe, step by step.

If you have a Blackstone Griddle you know the issues you can have trying to cook in high wind or cold weather. It becomes very difficult to maintain even temperatures, and as a result cooking time is increased and you use so much more fuel. So does adding some Wind Guards to your Griddle solve this problem? Are they a hassle to install? Do you really need them? Watch my video below to see what I think of the Sivsis Wind Guards for the Blackstone Griddle.

When people ask me what is something easy to smoke and hard to screw up, I tell them Beef Short Ribs. Just 3 ingredients are needed for this recipe, Beef Short Ribs, Kosher Salt and Ground Black Pepper. Not only are they easy to cook, they are absolutely delicious. Ingredients: Beef Short Ribs Kosher Salt Ground Black Pepper Apply Kosher Salt on all sides of the Beef Short Ribs. Let them Dry Brine overnight in your refrigerator on a wire rack. You want to make sure air can circulate around the Ribs. The next morning apply Ground Black Pepper to the Ribs. Allow to rest while you heat up your smoker. I would recommend using Hickory Wood for this. Try to maintain a temperature in your smoker anywhere between 275-325 degrees. Spray occasionally with a 50/50 mixture of Red Vine Vinegar and Water. Smoke the Ribs for 4-6 hours, until you are satisfied with the bark, and the internal temperature is at least 160 degrees. Then remove and wrap with foil. Make sure to add some liquid, I used beef broth, but beer or water would work as well. Put back on the smoker or oven and continue to cook until the internal temperature is 200-203 degrees and probe tender. Allow to rest and cool down wrapped up for at least an hour before slicing. Enjoy! To watch me cook this recipe step by step simply watch my video below.

What do you get when you combine two of Chicago's favorite restaurants? Lou Malnati's, famous for their Deep Dish Pizza recently joined Portillo's, famous for their Italian Beef Sandwiches, to offer for the first time ever Deep Dish Italian Beef Pizzas. When I heard that I knew I had to try them! These are only available to order frozen, and can be delivered anywhere within the United States. So how do these Pizzas taste? Watch my video below to see what my family and I thought of Lou Malnati's Frozen Italian Beef Pizzas.