Youtube Spotlight: Gaming with Jezdamayel and TeasersBooks,

chefkim1968:

I’m so proud of my daughter’s Vlog about her love of reading and her current book reviews. Thanks for the positive review of her YouTube channel. Please check out and share her channel.

Originally posted on Let's review stuff:

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TeasersBooks

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Teasers Books is a fairly recent booktube channel and I only just discovered it. Jordan’s first video was only 2 months ago however she is very comfortable in front of the camera. A lot of booktube channels are very similar but I really like TeasersBooks due to the effective editing and speed. Jordan seems to enjoy making videos and it comes through on camera. Jordan so far has been uploading approximately once every 2 weeks. Normally I won’t recommend a Channel unless it has been operating for quite a while however I think that TeasersBooks still has quite a while to go and will continue uploading.

Check her out here: https://www.youtube.com/user/TeasersBooks/feed

Gaming With Jezdamayel

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Gaming with Jezdamayel is one of my personal favorite gaming channels. When listening to Jezdamayel videos you are able to see how talented a lets player she is. There are very few “ahh i don’t know what…

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Chicken Stew with Bacon, Cheddar and Dill Biscuits

Chicken Stew with Bacon, Cheddar and Dill Biscuits

Last night for dinner I made Chicken Stew with Dumplings  Bacon, Cheddar and Dill Biscuits.

I decided the last minute to switch from dumplings to biscuits because I felt a little ‘flaky’ instead gooey. LOL! ;)

It was a fake-it, make-it recipe. A well stocked pantry helped out, as I always have Bisquick for that ‘just in case’ moment of a recipe development.

The biscuits turned out awesome especially with a pat of butter! :D

Over the weekend, we had the pleasure of hanging with our friends and their little bundle of sweetness. My friend Lana is a talented professional photographer. She took a few pictures of me and our dinner of flattened chicken. She said “smile even if I’m just snapping pics of your hands”. Obviously, some pics were taken above MY HANDS! Should have combed my hair and changed my top. Yikes!

I aspire to have great pictures like hers on my blog……ONE DAY.

Please check out Lana’s Facebook page Viva Image Group – Photography and Videography Service

Chicken Stew with Bacon, Cheddar and Dill Biscuits

Serves 6
Preparation 30 minutes Cooking 60 minutes
Chicken Stew with Bacon, Cheddar and Dill Biscuits

Chicken Stew with Bacon, Cheddar and Dill Biscuits

Mise En Place

For Chicken Stew:
 Vegetables for Chicken Stew

Vegetables for Chicken Stew

  • 1 package of pancetta pieces *
  • 5 stalks celery, cut into 1-inch pieces
  • 1 medium onion, peeled and cut into 1-inch pieces
  • 5 medium carrots, peeled and cut crosswise into 1 1/2-inch pieces
  • 2 cloves garlic, chopped
  • 1 tablespoon olive oil
  • 9 boneless, skinless chicken thighs (about 2 pounds), trimmed, cut into 2-inch pieces
  • Kosher salt and black pepper
  • 2 tablespoons PC Roast Chicken Spice **
  • 1 cup all-purpose flour
  • 2 cups (480 ml) chicken broth
  • 3 cups water
  • 2 tablespoons whole grain Dijon mustard
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 2 tablespoons chopped fresh dill
  • 2 stalks of green onions, chopped
  • Optional: 1 package (10 ounces) frozen peas
For Biscuits:
Mise En Place

Mise En Place

  • 3 cups Bisquick
  • 1 cup skim milk
  • 4 slices, pre-cooked bacon strips, cut into bite size pieces ***
  • ½ cup cheddar cheese, grated
  • 2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed

To make the Chicken Stew:

In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), cook the pancetta until slightly crispy.

* I had Pancetta in my fridge to use up. You can substitute bacon or omit. If you do omit, add oil to pot to saute the vegetables.

Add the celery, carrots, onions, and garlic to the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Transfer to a plate; reserve the pot.

Season the chicken all over with the roasted chicken spice, salt and pepper. In a resealable plastic bag, place the seasoned chicken pieces with flour.

** PC Roast Chicken spice grinder has the typical flavours associated with roast chicken such as sage, marjoram, roasted garlic, thyme etc.

Seal bag and shake until the chicken pieces are evenly coated. Using the drippings and additional oil or butter, brown the chicken, 4 to 6 minutes per side. Add the whole grain Dijon mustard, water and chicken stock.

Add the vegetables and pancetta back to the pot; stir. Cover and place in 350F oven and bake for 60 minutes. (I place the pot on a cookie sheet in case there is spillage and I hate cleaning my oven)

Chicken Stew Ready for Oven

Chicken Stew Ready for Oven

Remove from oven; add the fresh green onions and fresh chopped parsley and dill. Seasoned to taste with additional salt and pepper if necessary.

To make the biscuits:

In a medium bowl, whisk together Bisquick, dill, bacon pieces and cheddar cheese.

*** I always cook the entire package of bacon and IF there is any leftover, I freeze it for future recipes. Or you can use the pre-cooked package bacon. Tip: Use scissors to cut the bacon into small pieces.

With a fork, gradually stir in 1 cup milk to form a moist and soft batter.

Using a spring-loaded ice cream scoop, place a scoop of batter into a greased muffins pan.

If desired, reserved a small amount of bacon and cheddar cheese to sprinkled on top of biscuits.

Bake at 450 for 12 to 15 minutes.

Chicken Stew with Bacon, Cheddar and Dill Biscuits

Chicken Stew with Bacon, Cheddar and Dill Biscuits

Confession: As you can see from the pictures above, I didn’t follow my own method of preparation. Originally I was planning on using my new smaller crock pot for dinner. I began preparing the chicken for the crock pot by browning it. I quickly determined that the crock pot was too small. Out came my Dutch oven and continue with cooking dinner in 2 pans.

I decided to write the recipe for my readers as if I began the cooking process in my Dutch oven. One pot, less dishes.

Stuffed Baked Honey Crisp Apples

Friday Feature: Weekday Wrap Up

Time for the 5 o’clock rush Weekday Wrap Up

It is a cold and snowy in Canada today. For some great recipes to warm your bellies check out the Food Bloggers of Canada’s Soups & Stews Recipe Roundup Part 1.

My Low-Fat Homemade Cream of Tomato Soup with Crab and Goat Cheese is one of the soups in the Recipe Roundup.

And the American Thanksgiving is in 12 days the next blog post of Thanksgiving tips and tricks is up.

My Best Stuffing for Thanksgiving Dinner

Follow my Instagram feed for more daily dinner pictures at the5oclockrush.

Have a great weekend

Chef Kim

Bonus: A little trick How to easily peel a Mango ;)

Weekday Wrap Up

Thanksgiving Dinner 2014

My Best Stuffing for Thanksgiving Dinner

American Thanksgiving is in 12 days.

The stuffing recipe I make for my turkey brings back memories from my childhood Thanksgivings. It is from the McCall’s Cookbook that my dad executes every holiday that involves a turkey.

The McCall’s Cookbook is one of the more popular collectible cookbooks from the 60s. It is a thick, over 700 page cookbook in the same vein as Betty Crocker Cookbook. In general, it is loaded with recipes and how-to’s. Most of the recipes are short and easy-to-follow. A Betty Crocker Cookbook definitely had an edge up in terms of cookbooks from the 60s era since McCall’s has no photos.

I’m still hoping that in the future to add my mom’s bright yellow copy to my cookbook collection. ;)

I presently use a beautiful bright pink printout of the stuffing recipe. One funny thing from the original recipe is that it calls for fine fresh-white breadcrumbs. Eeew! I can’t even imagine that. It would be the consistency of mashed potatoes with onion and celery pieces. My dad always used cubed bread.

My Best Stuffing for Thanksgiving Dinner

Adapted from the McCall’s Cookbook for Golden-Brown Turkey
12-15 lb. Turkey
Thanksgiving Dinner 2014

Thanksgiving Dinner 2014

Mise En Place

  • 2 onions, medium-sized, peeled
  • 2 cloves of garlic, peeled
  • 2 heads of celery, cleaned
  • 1 bunch of Italian parsley, washed
  • ¼ cup butter, melted
  • 2 tsp. salt
  • 1 tbsp. poultry seasoning
  • 5-6 leaves of fresh sage, finely chopped
  • ½ tsp. hot paprika
  • 1 ¼ tsp. white pepper
  • 2 eggs, slightly beaten
  • ½ cup honey
  • ½ cup applesauce
  • 2 loaves stuffing bread or your choice of day old bread, cubed*

My Best Stuffing is a combination the bite size pieces of the ingredients for texture and finely chopped in food processor. I chop half of each vegetable into ½ inch pieces with my knife and the other half  I will place into a food processor to be very finely chopped.

Remove the root ends from the onions and dice 1 onion and the other onion cut into quarters for food processor.

Remove the inside stalks and leaves from the head of celery. Set aside for the stock and gravy.

Cut 1 of the head celery stalk into ½ inch pieces, set aside. The remaining stalks cut so they will fit in a food processor.

Remove the stems from the parsley and reserve for the stock and gravy.

Place the bite size pieces of celery and onion into a large microwavable bowl with melted butter.

Place the remaining onions, garlic cloves, fresh sage, celery and parsley into the food processor.

Pulse in the food processor until very finely chopped but not liquid.

Place in the microwaveable bowl with bite size ingredients and butter; cook covered in the microwave for 5-7 minutes.

Note: At this point, the celery/onion mixture can be covered, refrigerated and stored several days in advance. On the day that you are stuffing the turkey, removed from fridge and bring to room temperature and then mix with dried out cubed bread.

Add the eggs, poultry seasoning, salt, pepper, hot paprika, applesauce, and honey to the cooked celery/onion mixture. Mix well.

Place the dried out cubed bread into a large mixing bowl.

Toss lightly the celery/onion mixture with the dried cubed bread.

Bend wings tips of the turkey under the body.

Spoon stuffing into the neck cavity of the turkey; fasten close with poultry pins.

Spoon stuffing into the body cavity of the bird. Do not pack.

With twine, tie ends of legs together and truss the turkey and using pins secure the stuffing in the cavity.

Never place a warm stuffing into bird. Once the turkey is stuffed it should be placed in the oven immediately to begin roasting.

Bake any left over dressing in a well-greased covered casserole.

Thanksgiving Dinner

Thanksgiving Dinner

* My local grocery store makes their own stuffing bread which is flavourful bread baked with thyme, sage, marjoram, rosemary, black pepper, and nutmeg. A day or two ahead of making the stuffing, cube the 2 loaves of stuffing bread and spread out evenly on baking sheets. Leave on the counter to dry out overnight or bake the cubes in a low oven until lightly crisp and toasted.

Constructed Rice Cube of Saffron Sticky Rice with lentils and Chinese 5 Spiced Shrimp

Weekday Wrap Up and A Kitchen Cheat Sheet

It has very busy at the 5 o’clock rush

The American Thanksgiving is just 20 days away and I will be posting our recent Thanksgiving dinner recipes as well as tips and tricks. Check out the first Thanksgiving post for My Best Mashed Potatoes for Thanksgiving Dinner

I have also been engaging with other food bloggers through Food Bloggers of Canada Facebook page.

One of the food blogs that I follow, Un Assaggio of food, wine, & marriage  today posted this awesome Kitchen Cheat Sheet.

I recommend that everyone print it out, laminate it and hanging it in your kitchen. It will be especially useful during the busy holiday season.

Have a great weekend…….looks like fall is here which means winter is around the corner. :P

More daily dinner tonight pictures follow the5oclockrush on Instagram.

Weekday Wrap Up

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