Tex-Mex Cheese and Spinach Muffins by Chef Bari

Tex-Mex Cheese and Spinach Muffins by Chef Bari

Please head down to the recipe if you rather not read my story of Pinterest.

Here's the thing about Pinterest :

As an experienced Chef I'm very leery to the recipes on Pinterest.  Food photos on Pinterest look good, but NOT necessary, are the recipes any good. Therefore, before I begin any baking recipe I have a closer look at the ingredients and the method in how they go about preparing it. 

Most of the time I end up making up my own recipe to make it work and to also make it a lot easier for my viewers.  

For example, most people can relate to cups then any other measurement.  It's faster and soooo much easier to follow. 

My baking skills go way back to my kid days as my parents owned a Spudnut Shop in Vernon, BC.  Knowing too well what the restaurant life is actually like, I went to Okanagan and Cariboo College before I ended up taking my Culinary Arts Program at NAIT (Northern Alberta Institute of Technology).

After over twenty-five years in the culinary industry, working at finer hotels and private clubs, I made my fun cookbook, Canadian Recipes of the Great White North, the one and only great Canadian cookbook. 

Anyway, on to my recipe : 

Tex-Mex  Cheese and Spinach Muffins by Chef Bari

The fast and easy muffin for those in a hurry.

FIRST :  Pre-heat Oven to 350 degrees F 

Ingredients : 

Place Wet ingredients into blender : 

2 large eggs

1 1/2 cups of shredded Tex-Mex Cheese ( optional to use your choice of sharp cheddar or Feta cheese chunks )

1 cup of cooked spinach ( place fresh spinach into the microwave for fast results. A couple of minutes.)

1 cup Milk 

1/4 cup of olive oil (  I used coconut oil, because apparently it's the new trend)

1/2 teaspoon of salt 

Method : 

Blend all the wet ingredients together. ( I like to use a blender, but this is optional)

Blend WET Ingredients - the fastest way By Chef Bari

NEXT : 

DRY ingredients : 

2 cups Flour

2 teaspoons baking powder

Place sifted flour and baking powder together in large bowl.  Stir evenly throughout.

NEXT: 

Important : Combine the the wet ingredients into the dry ingredients. Just to mix. Don't over mix or your muffins will end up tough. 

Adding Wet to Dry Ingredients - Golden Rule by Chef Bari

Spray your muffin tin well. 

Adding muffin mix to Muffin Tins by Chef Bari 

Either by large spoon or ice cream scope, fill each tin to the very top.  Place muffins into the pre-heated 350 degree oven and bake for 25 minutes. 

Cooked Tex-Mex Cheese and Spinach Muffins by Chef Bari 

TIP : Take out and let rest in tins for 5 minutes. This way your muffins get time to cool off a little and easier to remove from the muffin tin. 

Serving it up by Chef Bari

TO SERVE : 

These muffins can be served a bunch of different ways, but I enjoy them with a nice slice of fresh tomatoes and sharp cheddar cheese or some enjoy feta cheese.  You can even melt some nice sharp cheddar cheese on top. So many options to choose from. The fresh tomato really adds to the flavour of the muffin.

I hope you enjoy my efforts in Cook'n up a storm with Chef Bari. 

Please take a minute to support my efforts by buying my cookbook, Canadian Recipes of the Great White North by Chef Bari

ALSO : 

Let's say you decided to NOT use the blender for your WET ingredients - you can, but it takes longer to prepare.  If NOT using a blender you can fine-cut fresh Spinach to equal 2 cups (fresh only) and add your other ingredients into another bowl.  You can whisk together by hand using wire whip.

TIP:  Always add WET ingredients to DRY ingredients. Golden Rule. 

Well.  Another recipe by Chef Bari - have a wonderful day Cook'n Up a Storm ! 

Up Close and Personal with Tex-Mex Cheese and Spinach Muffin by Chef Bari

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And of course my cookbook : Canadian Recipes of the Great White North - the original Great Canadian Cookbook since 2003.

Curry Butter Chicken by Chef Bari

Good Afternoon !  So - What's for Dinner tonight?

How about Butter Chicken with Jasmine Rice by Chef Bari

Ingredients for Chicken Dish

2 tablespoons of Grapeseed Oil ( may use canola or olive oil too)

2 chicken breasts medium cut ( cubes) 

1 Red Pepper medium cut 

1 Sweet White Onion , also medium cut

2 cups of fresh sliced mushrooms

1 Green Pepper medium cut (optional) 

(You may also add rough cut chopped green onions too )

3 cloves of minced garlic

Salt and black pepper to taste 

1 small pinch of cayenne powder (careful ! NOT too much - it's Spicy Hot!) If you're not into a spicy dish you can omit this, but the original taste won't be authentic.

Method: 

Place Oil in sauté pan of your choice on medium to high heat. ( We (Chefs ) use high heat but if you may not be comfortable with that ) 

Add chicken and sauté until almost cooked.

Add minced garlic and onions. Sauté more.

Add mushrooms and repeat.

Add peppers and repeat. 

Place in 1 - 1 1/2 cups of Butter Curry Sauce by Chef Bari.  (Recipe below) Mix evenly throughout and serve on top of rice. 

Ingredients for Butter Curry Sauce:  

1 cup of finely chopped onions

1/4 cup canola or olive oil or Grapeseed oil

1/8 cup flour

2 tablespoons of  Garam masala

1 pinch of cayenne ( careful! Not too much - just a little bit) 

1/2 teaspoon of cumin

1 tomato chopped small cut

2 teaspoons of tomato paste

2 cloves of garlic minced

1/2 teaspoon of cinnamon 

2 cups of chicken stock

1 cup cream ( warm)

1/2 cup chopped parsley 

Method : 

Add oil and onions into saucepan on low heat.  Cook onions until transparent. Add spices( cinnamon, Garam masala, cayenne, cumin) and minced garlic with chopped tomato.  Stir and cook evenly. 

Add tomato paste.

Add flour, stir in evenly and cook for 3 minutes. Stir with wooden spoon constantly. 

Take sauce pan off heat.

Heat up chicken stock and cream( milk may be substituted but you won't get that creamy texture taste) 

TIP : Pour chicken stock into saucepan without it being on burner. Stir evenly.  Place in cream and once again  stir until a nice silky smooth texture. 

Place back on low heat, stirring constantly for a good 5 minutes. (If too thick, add more chicken stock) Your sauce should be a light silky smooth texture ( just coating the back of your spoon) 

And there you have it. Another quick and easy meal for dinner tonight  Cook'n up a storm by Chef Bari

Please take a minute to support my efforts by purchasing my cookbook, " Canadian Recipes of the Great White North - the true Great Canadian Cookbook by Chef Bari 

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French Onion Soup by Chef Bari

Good Afternoon !  So - What's for Dinner tonight? 

How about French Onion Soup?  It's quick and extremely easy from the beginner cook to the most gourmet chef. 

When I had my ONE DAY OFF  working as a Chef, ( typically I would work 60-70 hours per day, 6 days a week)  I would spend as much time with my kids.  FROM bike riding to taking tae kwon do lessons in the evening. 

The point is, I had very little time on my side, so a fast dinner was quickly chosen.  Plus the fact I worked as a Chef, cooking all the time.  

Anyway - back on the subject : 

French Onion Soup fits perfectly into that French Onion Soup

Chef Bari

As you noticed from my first photo above, the French a Onion Soup has a nice caramelized rich brown broth. 

The following photos show you step by step photos.

Here's the Recipe : 

French Onion Soup by Chef Bari 

Ingredients: 

4-6 sweet white onions - sliced

2 tablespoons of butter

2 tablespoons of sugar

1 cup of Red Wine (If you're going for that gourmet touch - it always sherry ) 

2 tablespoons of tomato paste 

1 litre of Beef or Chicken Stock 

2 tablespoons of beef base ( dry - use a couple of the small packages ) 

2 Bay leaves (optional)

Method: 

Place sliced onions and butter into pot or sauté pan. Turn heat onto medium.  Once it starts to cook begin stirring.  Your onions will become transparent to a nice Amber colour. 

Next - add your sugar. Mix throughout.

Add your tomato paste. Mix throughout.

Add the red wine or sherry.  Let reduce. 

Add beef or chicken stock. Bring back to a nice simmer. 

Add beef base. Mix throughout. 

Throw in the bay leaves and let simmer on low heat for 20 - 40 minutes. The longer the richer the broth will become. 

TIP :  Add more beef stock if required.  Remember, you are making a nice rich soup, not a sauce. 

NOW - At this point, you have a couple of options.  You may take it to the gourmet level and a nice toasty large crouton with Gruyere Cheese ( go ahead and use mozzarella if that's all you have) 

Bowl (Plate Service) Gourmet style : place in French Onion serving bowls. Gratin your toasty crouton with Gruyere Cheese and place on top. You may place in the oven if you like, but not necessary. 

BUT - if your a busy parent and looking to cut corners - serve soup as is - trust me - it's delicious by itself.  And a lot less calories too!  

So - there you have it - French Onion Soup by Chef Bari.  

Please take a minute to support my efforts by purchasing my cookbook, " Canadian Recipes of the Great White North by Chef Bari . The one and only Great Canadian Cookbook by Chef Bari since 2003.

And, just so you know, the gourmet Canadian French Onion and Wild Leek Soup version is in my cookbook.   It's the Hunters Version. 

Anyway - have an excellent week.  Cook'n Up A Storm by Chef Bari 

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By Chef Bari