Here at the Kenmore Live Studio Chef David Blackmon demonstrates how to prepare Tuxedo Sesame Crusted Chicken on a stick with Wasabi Slaw. Watch to learn how to prepare a delicious diabetes-friendly recipe from an expert chef!

Click the “Like” button to become our fan at http://www.facebook.com/Kenmore to see the rest of the show and find other recipe videos, full shows, and more.

Recipe: Tuxedo Sesame Crusted Chicken on a stick with Wasabi Slaw
Chef: David Blackmon

Ingredients (Wasabi Slaw):
1 tablespoon Wasabi Powder
1 tablespoon water
4 teaspoons rice vinegar or cider vinegar
1 tablespoon packed Splenda brown sugar
1 tablespoon vegetable oil
1 teaspoon fresh ginger
1/4 teaspoon salt
1 cup thinly sliced bok choy
1 cup thinly sliced Napa cabbage
1 small red bell pepper, cut into thin 2-inch strips (1 cup)
1/2 small unpeeled cucumber, quartered lengthwise, seeded and thinly sliced (1/2 cup)

Ingredients (Tuxedo Sesame Crusted Chicken):
1 cup panko (Japanese bread crumbs)
3 tablespoons Sesame Seed, White
3 tablespoons Sesame Seed, Black
1 egg
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds boneless skinless chicken breast halves, pounded to 1/2-inch thickness, sliced into
¾ inch strips
3 tablespoons vegetable oil, divided
6-10 6-inch Bamboo skewers

Method:
1. For the Wasabi Slaw, mix wasabi and water in medium bowl. Let stand 10 minutes. Stir in vinegar, brown sugar, oil, ginger and salt. Mix bok choy, Napa cabbage, bell pepper and cucumber in large bowl. Add dressing; toss to coat. Cover. Refrigerate until ready to serve.
2. For the Chicken, thread chicken strips on bamboo skewers, mix bread crumbs and sesame seeds in shallow dish. Beat egg, garlic powder, salt and pepper in separate shallow dish. Dip chicken in egg mixture. Coat evenly on both sides in bread crumb mixture, pressing firmly so mixture adheres to chicken. Discard any remaining egg and bread crumb mixtures.
3. Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add chicken; several pieces at a time; cook 5 minutes per side or until chicken is browned and cooked through. Repeat with remaining chicken, adding remaining oil if needed. Serve with Wasabi Slaw.

Nutrition per serving: 1 stick, ½ cup slaw:
Calories: 330; Fat: 18 g; Carbohydrates: 11 g; Cholesterol: 108 mg; Sodium: 625 mg; Fiber: 3 g; Protein: 32 g

Duration : 0:17:49

Read the rest of this entry

Technorati Tags: 2011, advice, Appliance, appliances, April 17, C-CAP, charity, chicago, chicken, cooking, crusted, David Blackmon, David Grotto, diabetes, diabetic, downtown, eat, eating, Eating Healthy, entertainment, exercise, food, general, get, habits, healthy, how, how to, in the kitchen, insulin, Jimmy Insulin, Kenmore, kids, kids cooking, kitchen, laundry, life, lifestyle, live, love, love cooking, on a stick, recipe, SEARS, sesame, slaw, slaw recipe, stick, Studio, teach, teaching, tip, tips, to, tuxedo, wasabi

David Knight, as seen on the Home Cooking Network sponsored by www.healthcraftcookware.com

Duration : 0:15:24

Read the rest of this entry

Technorati Tags: bbq, Beef, chefs, chops, City, cooking, cooks, cookware, craft, cuisine, culinary, dining, dinner, dish, easy, eating, food, foods, fried, garlic, gourmet, greaseless, grill, health, healthy, induction, kitchen, lamb, lunch, meal, meals, meat, New, NYC, onion, oven, recipe, recipes, restaurant, restaurants, Roast, sauce, tips, vegetables, waterless, york

Here at the Kenmore Live Studio Chef Judson Todd demonstrates how to prepare vegetarian chili.

Both Judson and Smarty Pants are Leaders (SPAL) founder Saudia Davis also give several facts about various different vegetables and how to maximize the flavor you get from your chili.

Click the “Like” button to become our fan at http://www.facebook.com/Kenmore to see the rest of the show and find other recipe videos, full shows, and more.

Recipe: Vegetarian Chili
Chef: Judson Todd Allen

Ingredients:
2 – (15oz) cans Plum Tomatoes in Sauce
2 – (15oz) cans Fire Roasted Tomatoes in Liquid (you can substitute with diced tomatoes in liquid)
2 cups – Fire Roasted Corn (you can substitute with canned corn)
1 – Green Pepper, chopped
1 — Yellow Pepper, chopped
1 – Red Pepper, chopped
1 – Vidalia Onion (small-medium), chopped
3 – Garlic Cloves, minced
2 – (15 oz) cans Black Beans
1- (15oz) can Red Kidney Beans
2 Tablespoons – Chipotle Peppers in Adobo Sauce (optional; adds heat and smokiness)
1 small – Jalapeno Pepper and/or Habanero Pepper (optional; adds heat to extreme heat)
1/3 cup – Crushed Pineapple in Juice
2 Tablespoons – Olive Oil
1 ½ Tablespoons – Oregano, Dried
1 Teaspoon — Paprika
1 Tablespoon – Garlic Powder
1 Pinch – Red Pepper Flakes
5 Tablespoons – Chili Powder
1 ½ Tablespoon – Onion Powder
2 Teaspoons – Cumin
2 Tablespoons – Rice Wine Vinegar (you can substitute with Apple Cider Vinegar)
½ – Avocado, cut in slices
Sour Cream or Greek No Fat Yogurt J
Cilantro
Scallions
Sweet Potato Chips (to eat with the chili)

Preparation:
In a large stock-pot, add your olive oil and garlic and sauté for approximately one minute on medium heat; do not burn the garlic. Next add your onions, red, yellow and green peppers. You want to sweat these until soft.
After you vegetables are softened, add your spices to them and the oil. Next add your tomato sauce, fire roasted tomatoes, chili sauce, and chipotle peppers in adobo. Stir and let simmer for 2 to 3 minutes. Next add your black beans, corn and pineapple. Stir and let sit on a medium heat for another 2 to 3 minutes.
Remember for added heat, you can add your jalapeno or habanero either diced or whole to the chili. Top it off with the rice wine vinegar. Finally, stir and let simmer on a low heat.
Garnish with avocado slice, cream, cilantro and scallions and eat with sweet potato chips!
Enjoy!!!!!!

Duration : 0:14:29

Read the rest of this entry

Technorati Tags: 2011, Appliance, appliances, bell peppers, caliente, chef, chicago, chili, chili recipe, cook top, cooking, cooktop, downtown, entertainment, February 20, garlic, general, healthy, healthy kids, how, how to, induction, jalapeno, Judson Todd, Kenmore, Kenmore induction, kids, laundry, Leaders, live, omega-3, onions, pepper varieties, peppers, recipe, Saudia Davis, SEARS, Smarty Pants, SPAL, Spicy, stove, Studio, tip, tips, to, vegetarian, vegetarian chili, vegetarian recipe

Here at the Kenmore Live Studio “Glam Gardner” Saudia Davis, founder of Smarty Pants Are Leaders (SPAL), introduces Chef Judson Todd, who demonstrates how to prepare vegetarian chili.

Both Judson and Saudia also give several facts about various different vegetables and how to maximize the flavor you get from your chili.

“Kenny More,” the world’s first spokesmime (for a brand that speaks for itself), then performs some tricks for the audience.

Saudia then explains vermicomposting and demonstrates how to vermicompost. Watch to learn that “garbage isn’t garbage,” and how to recycle your resources to help save the planet!

Saudia closes the show by delivering her Genius Tip of the Day. Watch to learn a great tip on how you can help save the environment!

Click the “Like” button to become our fan at http://www.facebook.com/Kenmore to see the rest of the show and find recipe videos, full shows, and more.

Recipe: Vegetarian Chili
Chef: Judson Todd Allen

Ingredients:
2 – (15oz) cans Plum Tomatoes in Sauce
2 – (15oz) cans Fire Roasted Tomatoes in Liquid (you can substitute with diced tomatoes in liquid)
2 cups – Fire Roasted Corn (you can substitute with canned corn)
1 – Green Pepper, chopped
1 — Yellow Pepper, chopped
1 – Red Pepper, chopped
1 – Vidalia Onion (small-medium), chopped
3 – Garlic Cloves, minced
2 – (15 oz) cans Black Beans
1- (15oz) can Red Kidney Beans
2 Tablespoons – Chipotle Peppers in Adobo Sauce (optional; adds heat and smokiness)
1 small – Jalapeno Pepper and/or Habanero Pepper (optional; adds heat to extreme heat)
1/3 cup – Crushed Pineapple in Juice
2 Tablespoons – Olive Oil
1 ½ Tablespoons – Oregano, Dried
1 Teaspoon — Paprika
1 Tablespoon – Garlic Powder
1 Pinch – Red Pepper Flakes
5 Tablespoons – Chili Powder
1 ½ Tablespoon – Onion Powder
2 Teaspoons – Cumin
2 Tablespoons – Rice Wine Vinegar (you can substitute with Apple Cider Vinegar)
½ – Avocado, cut in slices
Sour Cream or Greek No Fat Yogurt J
Cilantro
Scallions
Sweet Potato Chips (to eat with the chili)

Preparation:
In a large stock-pot, add your olive oil and garlic and sauté for approximately one minute on medium heat; do not burn the garlic. Next add your onions, red, yellow and green peppers. You want to sweat these until soft.
After you vegetables are softened, add your spices to them and the oil. Next add your tomato sauce, fire roasted tomatoes, chili sauce, and chipotle peppers in adobo. Stir and let simmer for 2 to 3 minutes. Next add your black beans, corn and pineapple. Stir and let sit on a medium heat for another 2 to 3 minutes.
Remember for added heat, you can add your jalapeno or habanero either diced or whole to the chili. Top it off with the rice wine vinegar. Finally, stir and let simmer on a low heat.
Garnish with avocado slice, cream, cilantro and scallions and eat with sweet potato chips!
Enjoy!!!!!!

Duration : 0:35:41

Read the rest of this entry

Technorati Tags: 2011, Appliance, appliances, bell peppers, carrot, carrot mascot, chicago, chili, chili recipe, compositing, compost, composting, cooking, downtown, entertainment, February 20, fertilizer, general, green, healthy, healthy kids, homemade, how, how to, induction, Judson Todd, Kenmore, Kenmore induction, kids, laundry, Leaders, live, mascot, peppers, recipe, Saudia Davis, SEARS, Smarty Pants, SPAL, Spicy, stove, Studio, tip, tips, to, vegetarian, vegetarian chili, vegetarian recipe, vermicomposting, worm compositing, worms

Learn how to cook green beans first with the proper steps for preparing the green beans in this free how-to video on cooking with vegetables and healthy recipes.

Expert: Louis Ortiz
Bio: Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years.
Filmmaker: EV studios

Duration : 0:2:40

Read the rest of this entry

Technorati Tags: chef, cook, cooking, culinary, food, free, kitchen, knife, recipes, tips, vegetables, video