Comfort Chili Ingredients

• 1lb. lean ground white turkey
• 3/4- 1 oz chili seasoning
• 3lg. cloves garlic, minced
• 1-6 oz can tomato paste
• ½ med yellow onion chopped
• 2 ¼ cups water
• 1/2 cup green bell pepper, chopped
• 1tsp chili powder
• 1/4 cup celery, chopped
• 1/4 tsp Godfrey’s Organic Salt
• 1 14½-oz can stewed tomatoes
• ¼ tsp black pepper
• 1-15 oz. can kidney beans
• 1/8 tsp red pepper flacks
• ¼ tsp sugar

Directions For Comfort Chili

1. On medium high heat, combine turkey , garlic onion, red and green peppers.
2. Stir constantly, finely separating the meat and allowing it to brown. When the meat browns, add the chili seasoning and all other spices. When thoroughly mixed, add stewed tomatoes, bean, paste and water.
3. Slow cook on med heat for thirty minutes turn down heat to low let cook for a little longer to intensify flavor.
4. Garnish with a dollops of sour cream.

Spices used in this recipe are now available for purchase here.

If you enjoyed these videos please consider making a donation to a charity that is near and dear to my heart. The Wounded Warrior Project. You can find my donation page here, and thank you very much. Get your grub on!

See the video recipe here: Asian Cajun Shrimp

Asian Cajun Shrimp Ingredients – exclude shrimp for vegetarian diets

• 1, lb peeled & cleaned shrimp (size 36/42)
• ¼ cup Bamboo shoots
• ¼ cup Water chestnuts
• ½ cup Baby Corn
• ½ pound Extra Firm Tofu small dice
• Peanut oil
• 1 ea Head of Butter leaf lettuce
• Godfrey’s Cajun Spice
• 4 ea portions of cooked white rice
• 4 cups Stir fry mix of veggies (NOTE: if you are cooking for just a few people buy it in a bag at your local market. If you are feeding 5 or more buy the fresh veggies and cut them up)

Directions For Asian Cajun Shrimp

1. Sauté off the tofu in the wok until it takes on some color
2. Add the shrimp and season with Godfrey’s Cajun Spice cook until it starts to turn orange in color
3. Add water chestnuts, bamboo shoots, baby corn
4. Add the stir fry at the last minute of cook time, flip it a couple of times and then serve (before you remove item from pan check the flavor and adjust to taste)
5. Serve on butter leaf lettuce, add rice , then your Asian Cajun mix
6. Spicy Miso & Oyster sauces are optional
7. COOK at Very High Heat Smoking Hot!!!

Spices used in this recipe are now available for purchase here.

If you enjoyed these videos please consider making a donation to a charity that is near and dear to my heart. The Wounded Warrior Project. You can find my donation page here, and thank you very much. Get your grub on!

Here is the recipes you see in this video:

• Asian Cajun Shrimp

If you enjoyed these videos please consider making a donation to a charity that is near and dear to my heart. The Wounded Warrior Project. You can find my donation page here, and thank you very much. Get your grub on!

Here is the recipes you see in this video:

• 15 Minute Fajitas

If you enjoyed these videos please consider making a donation to a charity that is near and dear to my heart. The Wounded Warrior Project. You can find my donation page here, and thank you very much. Get your grub on!

See the video recipe here: 15 Minute Fajitas

15 Minute Fajitas Ingredients

• 1 ½ lb chicken breast (julienne cut)
• 3 Bell Peppers, green, yellow, red (julienne cut)
• 1/2 White onion (julienne cut)
• 3 tbsp Godfrey’s Fajita seasoning
• 12 ea 10” Flour Tortillas

Directions For 15 Minute Fajitas

1. Sauté chicken
2. Add Godfrey’s Fajita seasoning
3. Cook until it takes color
4. Taste and adjust flavor to your liking
5. Remove from pan and place on a platter
6. In the same pan sauté the peppers for about two minutes
7. Place them onto the same platter
8. Heat the flour tortillas and fold them into pie wedge shape and place in corner of platter
9. Garnish with cilantro and serve with salsa and guacamole

Spices used in this recipe are now available for purchase here.

If you enjoyed these videos please consider making a donation to a charity that is near and dear to my heart. The Wounded Warrior Project. You can find my donation page here, and thank you very much. Get your grub on!

Here is the recipes you see in this video:

• Low Calorie Crepes

If you enjoyed these videos please consider making a donation to a charity that is near and dear to my heart. The Wounded Warrior Project. You can find my donation page here, and thank you very much. Get your grub on!

See the video recipe here: Low Calorie Crepes

Low Calorie Crepes Batter Ingredients

• 1 cup flour
• 1/2 cup milk
• 1/2 cup water
• 2 eggs
• melted butter (to coat the pan)
• A pinch of freshly chopped parsley for color
• 8 inch pan – makes 6 Crepes

Directions For Low Calorie Crepes Batter

1. Combine all ingredients mix until smooth (Note: make sure there are no lumps. If it is too thick after the first crepe add just a little water to thin it down. Crepe should be transparent.)
2. Roll the batter around the pan, to keep them even and thin.

Low Calorie Crepes Filling Ingredients

• 1 cup vanilla pudding
• 1/2 cup whipped cream
• 1/2 cup fresh strawberries
• 1/2 cup fresh blueberries
• 2 tsp. vanilla
• sugar (to sprinkle over berries lightly)
• Chambord Liqueur (to sprinkle lightly over berries)
• Grand Marnier Liqueur
• fresh mint (for garnish)
• 1/2 cup whipped cream (for dalup garnish)

Directions For Low Calorie Crepes Filling

1. Fold the whip cream into the pudding, keep cool
2. Place all berries into a bowl
3. Add liqueurs and sugar and let stand for 10 minutes
4. Add small amount of berries to the filling and roll crepe
5. Arrange on plate and pour the remaining berries over the top of crepes
6. garnish with mint and whipped cream

If you enjoyed these videos please consider making a donation to a charity that is near and dear to my heart. The Wounded Warrior Project. You can find my donation page here, and thank you very much. Get your grub on!

See the video recipe here: Beer Batter Onion Rings

Beer Batter Onion Rings Ingredients

• 2 lg Maui onion cut into thirds Note you can us a sweet Texas onion if Maui is not available
• 2cp self rising flour
• 3tbsp Granulated Garlic
• 4tbsp Ground Black Pepper
• 3tbsp Godfrey Mesquite Rub
• 3tbsp Godfrey Organic sea salt
• 3tbsp Spanish Paprika
• 1qt Butter Milk
• 18oz beer

Directions For Beer Batter Onion Rings

1. Clean and cut your onion into thirds soak them in ice water for two hours ( it helps to loosen the membrane )
2. Remove from ice water and remove the membrane
3. Then soak them again in the butter milk for two hours.
4. Add 1cup flour in a bowl add 2tbsp black pepper 1tbsp granulated garlic, 1tbsp sea salt and then add your beer and whip until smooth.
5. Take the rest of your flour and ingredients and place them in a rectangle pan and mix them altogether.
6. Remove onions from butter milk and let drain, then place them into the dry mix coat evenly
7. Place them in the beer batter and fry at 350 let them get a really nice golden brown
8. Remove and let sit and drain for a minute and then serve.

Spices used in this recipe are now available for purchase here.

If you enjoyed these videos please consider making a donation to a charity that is near and dear to my heart. The Wounded Warrior Project. You can find my donation page here, and thank you very much. Get your grub on!

Here is the recipes you see in this video:

• Beer Batter Onion Rings

If you enjoyed these videos please consider making a donation to a charity that is near and dear to my heart. The Wounded Warrior Project. You can find my donation page here, and thank you very much. Get your grub on!

See the video recipe here: Bacon Swiss Asparagus Omelet

Bacon Swiss Asparagus Omelet Ingredients

• 4ea egg’s beaten
• 6ea Apple Wood Bacon (4 chopped 2 for garnish)
• 1c Fresh Graded Swiss cheese
• 2ea Slices Swiss cheese
• 3ea Fresh Asparagus Stem’s peeled
• 1 ea Tangerine slice to garnish
• 1ea Avocado skinned and cut in ¼ sliced and fanned
• 1ea Large Strawberry Sliced and fanned
• 3ea Medium baked potato skinned and diced ¼ inch
• 2ea Slices of Brochette bread
• 1tbsp Garlic powder
• 2tbsp Spanish paprika
• 1/2c Onion fine chopped
• 1/2c Green Bell Pepper fine chopped
• 1/2c Red Bell Pepper fine chopped
• 1/2 Stick of melted none salted butter
• cooked Hashbrowns

Directions For Bacon Swiss Asparagus Omelet

1. Add chopped potatoes, onions, and bell pepper.
2. Mix together gently.
3. Over medium heat add garlic, and paprika and let sit. (NOTE: the more you work them or move them around the more they will become mush.)
4. Check them every 3 min once they have a nice dark color then with a wide mouth spatula flip them over until they are cooked the way you liking.
5. Take a 10in or 12in pan and place it on a med to low heat.
6. Brush the pan with butter let it get hot then poor your eggs in to the pan.
7. When you see the edges of the egg start to cook, take your rubber spatula and dip it in to the butter and then run it around the underneath edge of the egg as you lift the pan and tilt to let the egg flow under the egg.
8. Do this in four areas of the pan until all of the loose egg is under the egg.
9. When you see the eggs start to rise and emulsify, take your spatula one last time and run it underneath the egg.
10. Now give it a good flip once the flip is made turn your heat off. (NOTE: try not to let the egg over cook, the omelet will break on you)
11. Add cheese, and chopped bacon.
12. Now this is called a three-fold. Take your plate in one hand and the pan in the other tilt both of them on an angle.
13. Slide the omelet on to plate slowly as it starts to take on the plate roll the top of the omelet over the portion on the plate and then garnish.
14. Add sliced Swiss cheese and asparagus on top and a slice of tangerine cut and twisted then the avocado fanned, then the strawberry and a spring of parsley, plate hash browns bacon on top toast to the side.

If you enjoyed these videos please consider making a donation to a charity that is near and dear to my heart. The Wounded Warrior Project. You can find my donation page here, and thank you very much. Get your grub on!