Latest “Chef Tips” episodes
All of our recipes come with a step-by-step instructional video so you know exactly how it’s done!
Watermelon Lemonade Recipe
I first heard about this watermelon lemonade recipe from our friend Heather, who goes by RawVegan on Instagram. She got into juicing several years ago, and this is one of her latest favorites. It makes use of a fresh baby watermelon, a couple lemons and a lime for good measure. Some people like to add simple syrup or sugar to their watermelon lemonade, but honest it doesn’t need it! The watermelon is more than sweet enough on its own. Hope you enjoy this! Watermelon Lemonade Recipe (Printable) PrintWatermelon Lemonade Recipe Ingredients1 baby watermelon 2 lemons 1 limeInstructionsRemove the rind from the watermelon, along with all the white parts. Cube the watermelon into squares. Juice the two lemons and one lime into a bowl. Add the juice to your blender, followed by enough watermelon to reach close to the top of your blender jar. Close lid and blend until well incorporated. Taste and add more lime or lemon juice if desired. Pour over ice and enjoy!3.1http://cookingsessions.com/watermelon-lemonade-recipe/Copyright 2014 CookingSessions.com Watermelon Lemonade Recipe (Video) ... read more
Grilled Breakfast Burrito Recipe
This grilled breakfast burrito recipe is so easy, and so much better than you’ll get at Taco Bell or any other fast food restaurant. It’s stuffed with chorizo scrambled eggs, shredded cheddar cheese and tater tots (or frozen hash browns). Instead of the chorizo, you can easily substitute either fried bacon or grilled breakfast sausage. Hope you enjoy my grilled breakfast burrito recipe! Let me know what you think in the comments below! Grilled Breakfast Burrito Recipe (Printable) PrintGrilled Breakfast Burrito Recipe Rating: 51 15 minutes10 minutes25 minutes 3Serving Size: 3 Ingredients6 eggs 1/2 cup salsa 1/2 cup soyrizo (or 6 slices of cooked bacon or sausage) 1 cup shredded cheddar cheese 1/4 cup minced chives 18 Tater Tots or 3 toasted hash browns, toasted and cooked InstructionsCook bacon or sausage if using. Drain and set aside. Toast tater tots or freezer hash browns until cooked and crispy. Reserve. Whisk eggs. Over medium flame, saute soyrizo (if using). Slowly stir in whisked eggs and softly scramble until almost set. Remove from heat. Warm three flour tortillas over open flame. Fill with eggs, shredded cheese, tots and salsa. Add 2 slices of bacon or sausage if using instead of the soyrizo. Roll up burritos. Heat a cast iron skillet or regular skillet and spray pan. Toast wrapped burritos on both sides and serve with more salsa and sour cream!3.1http://cookingsessions.com/grilled-breakfast-burrito-recipe/Copyright 2014 CookingSessions.com Grilled Breakfast Burrito Recipe (Video) Watch this video on YouTube: Grilled Breakfast Burritos Recipe... read more
Starbucks Mocha Cookie Crumble Frappuccino Recipe
Today’s video is going to show you how to make the Starbucks Mocha Cookie Crumble Frappuccino recipe! When we’re out and about on the weekends, my daughters love to treat themselves to a frappuccino at Starbucks. And when we recently got a new Blendtec blender, we realized that there was no point in buying these drinks anymore. We could make them at home! Following is the Starbucks Mocha Cookie Crumble Frappuccino recipe, followed by a step-by-step video. Enjoy! Starbucks Mocha Cookie Crumble Frappuccino Recipe (Printable) PrintHow to Make a Starbucks Mocha Cookie Crumble Frappuccino Ingredients1 cup low fat milk 1 cup cold strong brewed coffee 3 tablespoons granulated sugar 3 tablespoons Hershey's chocolate syrup 6 Oreo cookies (4 in blender and 2 for garnish) 2-3 cups of ice Whipped cream or chocolate whipped cream, for garnishInstructionsAdd milk, coffee, sugar, syrup and four cookies to blender. Blend with 2-3 cups of ice. Pour into serving glasses and top with chocolate whipped cream, more Hershey's syrup, and smashed Oreo cookies. Enjoy!3.1http://cookingsessions.com/starbucks-mocha-cookie-crumble-frappuccino-recipe/Copyright 2014 CookingSessions.com Starbucks Mocha Cookie Crumble Frappuccino Recipe (Video) ... read moreLatest Recipes
Jamaican Jerk Chicken Recipe
Who doesn’t love a good Jamaican Jerk chicken recipe? I certainly do, and it’s pretty easy to make! Traditionally, jerked pork was the local’s favorite. It was loaded with a thick paste of peppers and spices, wrapped in plantain leaves and then buried in a hole filled with hot stones where it is baked. The word jerk’s origins are unknown; some believe it to be linked to the Dutch word gherkin, meaning “to pickle or marinate,” while others believe it refers to the jerking motion of turning the meat over the coals. The scotch bonnet pepper is what gives the dish its heat. “We use the scotch bonnet peppers for soups and sauces,” said Donnie Dawson, a Kingston native and West Coast regional manager for the Jamaican Tourist Board. “We put the whole pepper in the soup and take it out before it pops. It’s wonderful.” The scotch bonnet is also the key ingredient in jerk, a cooking style which dates back to the Arawak Indians. The natives taught this method of cooking to the Maroons, Jamaica’s runaway slaves who lived in the jungle interior, and now we’re teaching it to you! PrintJamaican Jerk Chicken Recipe Ingredients1/2 cup ground allspice berries 1/2 cup packed brown sugar 6-8 garlic cloves 4-6 Scotch bonnet (habanero) peppers 1 tablespoon ground thyme or 2 tablespoons thyme leaves 2 bunches green onions 1 teaspoon cinnamon 1/2 teaspoon nutmeg salt and pepper to taste 2 tablespoon soy sauce InstructionsPut everything in a food processor and blend until smooth. Increase the amount of hot peppers and garlic if desired. Rub the meat (chicken, pork or beef) with... read more
Jamaican Rum Cake Recipe
Perhaps the finest cuisine in the Caribbean is found at the historic waterfront eatery, Norma’s at the Wharfhouse, where a shimmering view of Montego Bay and an inventive array of fresh ingredients — including the Caribbean’s best Jamaican rum cake — awaits hungry visitors. Built in 1780, the restaurant is set in a charming coral stone sugar warehouse whose walls are bound together with molasses and lime. Restored by Millicent Rogers, heiress of the Standard Oil fortune, the restaurant is operated by chef Norma Shirley, who has been described by Vogue magazine as “the Julia Child of the Caribbean.” Together, with executive chef Pauline Powell, Shirley puts out a nouvelle Jamaican menu that attracts many of the country’s visiting celebrities. “The menu changes daily depending on fresh ingredients, so we keep it on a chalkboard,” says Shirley, who serves guests either at a table on the pier over the coral reef or in the elegant 19th century dining room. The pier is definitely the restaurant’s biggest draw, where guests can sip on a Norma’s Special (a tropical blend of fruit juices and rum) while enjoying a glittering view of Montego Bay. There, the scent of Jasmine flowers mixed with sea foam fills the air. Along the dock, candles flicker in fabric sacks. And Billy Holliday softly croons on the stereo as waves lap against the shore. If that weren’t inviting enough, the food speaks for itself. Shirley’s popularity stems from her ability to take traditional Jamaican dishes and local ingredients and give them 5-star quality and presentation. The dishes also reflect her world travels. On a recent Friday night, the menu consisted... read moreSign up for my newsletter (no spam - promise!)
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Hey, I'm Jason Hill — host of YouTube's "Chef Tips" series since 2007. This website is where you'll find all the printable recipes for all my videos. Thank you for stopping by! 
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