Christmas Cookbook by Chef Bari

Thank you for stopping by! Happy Thanksgiving and soon a Merry Christmas 2014.

Throughout North America you can pretty much guarantee the holiday season is in full swing. Today is Thanksgiving in United States and soon to follow is Black Friday, a frenzy of sales throughout Canada and the USA.

In the past years, Chef Bari has posted recipes and colourful photos, cooking up a storm.

To celebrate Chef Bari's website, the Christmas Cookbook and Canadian Recipes of the Great White North, he has made a special Christmas Cookbook (free) e-book offering more tested recipes along with colourful pictures.

Pumpkin Halloween Cake by Chef Bari

ABOUT CHEF BARI

Chef Bari has worked at the finest hotels, restaurants and private clubs in Alberta and British Columbia. He has served celebrities Wayne Gretzky,the LA Kings, Edmonton Eskimos, Brook Shields, Kenny Rogers and Ron Lancaster (quarter-back for Saskatchewan Rough Rides and coach for the Edmonton Eskimos).

Chicken Fettuccine Carbonara by Chef Bari

Great White North Pizza by Chef Bari

He has volunteered with Telerama and contributed to the Stollery Children's Hospital Foundation. 


CHEF BARI COOKBOOK

Chef Bari's cookbook, Canadian Recipes of the Great White North was published in 2003 in memory of his daughter Jenni.  

His book layout was formatted with children in mind, the Great Outdoors and for parents to be able to interact with their children. It's more than just a
cookbook, with wildlife illustrations by children artist, Diane Lucas.

Canadian Recipes of the Great White North by Chef Bari

FOLLOW CHEF BARI


Chef Bari is retired from the hospitality industry, but you can follow him on these sites, cooking up a storm!

1. Facebook - Canadian Recipes of the Great White North showcasing 1000's of step by step photos helping you on your cooking journey.
2. Chef Bari Website - collection of recipes and photos, plus full bio.
3. Christmas Cookbook on Facebook featuring treats, squares, cakes, tarts, assorted Christmas cookies, breads and chocolate.
4. And for this Christmas Holiday celebration, Chef Bari has put together an free Christmas present, an e-book called Christmas Cookbook by Chef Bari.

It's free to download : CHRISTMAS COOKBOOK

Ginger Cookies by Chef Bari

Nanaimo Bars by Chef Bari

MERRY CHRISTMAS 2014

I like to wish everyone a safe Merry Christmas and a joyful New Year. All the best to your family and friends.

Thank you for supporting me and if you haven't done so already, please buy my cookbook, Canadian Recipes of the Great White North.

Warm regards,
 Chef Bari     


COOKING UP A STORM WITH CHEF BARI

Shepards Pie by Chef Bari

Spinach Salad by Chef Bari

Homemade Lasagna by Chef Bari

Caper Dressing by Chef Bari

Banana Bread by Chef Bari

Oven Baked Chicken Fingers by Chef Bari

Chicken Curry by Chef Bari

Eggs Benedict by Chef Bari

Honey-mustard Sauce by Chef Bari

Banana Chocolate Muffins by Chef Bari

Quick Banana Recipes - Banana Chocolate Muffins by Chef Bari

Banana Chocolate Muffins by Chef Bari

Today I thought I cover a quick banana recipe which makes 8 Banana Muffins. It only takes 10 minutes to prep and 30 minutes to cook at 350 degrees F.

Dry Ingredients:

1 1/3 cup Flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon cinnamon

Wet Ingredients:

5 Tablespoons of Butter
2/3 cup of Sugar
2 Large Eggs
2 ripe Bananas - mashed with a fork
1/2 teaspoon of Vanilla

Add 1/3 cup of Chocolate Chips ( Last Step)

Method:

1. Add above dry ingredients into a bowl and mix good.

Next in Mixing Bowl:

(In separate mixing bowl - either a mixer or another bowl with use of a
beater. I prefer using my Bosch Mixer)

2. Mix the above WET INGREDIENTS together. Start with creaming butter
first. Add sugar until well mixed. Add one egg at a time and then add the
mashed bananas with vanilla.

3. Add DRY INGREDIENTS into the WET INGREDIENTS until mixed.

4. Now add chocolate chips. 

If you don't want chocolate chips, then add blueberries and or even walnuts. The choices are yours.

BAKE: 350 degrees F for 30 minutes. 

Voila!  Enjoy!

Check out more of my recipes here or  : Canadian Recipes of the Great White North.

Thank you for joining me and please support my efforts by buying my cookbook : Canadian Recipes of the Great White North by Chef Bari

Canadians - Buy my Cookbook here - to avoid duty charges 

Americans and World - Buy my Cookbook here with Amazon

Banana Chocolate Muffins by Chef Bari

Chicken Fingers - Baked

Homemade Baked Chicken Fingers

Homemade Baked Chicken Fingers  by Chef Bari 

Baking poultry in the oven is healthy for your family with a lot less fat. It's a good for you dinner which is easy and fast to make.

Ingredients: 

2 Large Chicken Breasts - cut into Strips ( 1 chicken breast per person) 
1/2 cup mayo
2 Tablespoons of milk 
1/4 teaspoon garlic powder
Salt & Pepper to taste
A pinch of cayenne pepper 
2 cups Bread crumbs of your choice ( cornflakes work well too) You can 
mix half & half too. 

Preheat Oven : 400 degrees F


Method:  (Preparation)

1. Mix mayo ( mayonnaise ) with milk, garlic powder, black or white 
pepper and a pinch of cayenne. Should be a smooth consistency but 
not runny either.
2. Prepare your bread crumbs - I like to add black pepper, salt, a pinch of 
cayenne and garlic powder to my bread crumbs as well. 
3. If you haven't already - cut your chicken breasts into strip portions. 
4. Spray baking sheet with Pam to prevent chicken from sticking to pan.
5. The next process is a little messy, but the secret here, I like to use one 
hand for coating the chicken strips in the mayo mixture and my other 
hand is used strictly for applying the bread crumbs. So - first add a 
chicken strip to mayo and transfers to bread crumbs. Pat well with the 
bread crumbs so it's well coated. Place on baking sheet. Continue 
process...
6. Last tip or trick to make a crispy coating - Spray Pam on top of chicken 
fingers lightly.
7. Be sure you have Preheated oven at 400 degrees F
8. Place homemade chicken strips in preheated oven for 20 - 25 minutes. 
9. Take out - cut one strip in half to make sure your chicken is cooked 
throughout - just a good precaution. *( Finished product should be nice 
and crispy on the outside but juicy and clear on the inside. Not pink! 
Don't over-cook or you will have dry leather pieces. And of course - 
don't under-cook for obvious reasons)

10. Serve with Honey- Mustard dipping sauce : 1/2 cup of mayo/ 2 
Tablespoons Dijon Mustard/ 1 tablespoon of regular mustard and 2 
tablespoons of liquid honey ( take any honey you have and place in 
microwave to make it liquid throughout) Mix together. Again - I always 
like my dips to a little spicy - so I add a pinch of cayenne. ( You may 
omit cayenne) 

Honey-mustard Sauce

Homemade Chicken Fingers makes an awesome Dinner meal for the whole family. Depending on your family - figure 1 chicken breast per person ( cut into strips of course)
Goes well with Roast Potatoes, which you can find in my cookbook, Canadian Recipes of the Great White North 

Ready for the Oven - Uncooked


(all photos are copyright) 

Check out Chef Bari