New and Improved Puppet Chef

Puppet chef has undergone a major makeover to better fit his personality and the personality of the show. Once he's recovered from some of his work we will get back to filming. Till then here is his new look!

Banana Walnut Bread

Who doesn't love a good banana walnut bread? It's such a hardy bread, great for a snack. This great little recipe takes a little over 1 hour, but well worth the wait.

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Total Time: 1 hr 15min

• Prep: 20 mins

• Cook: 55 mins

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Yield: 1 loaf

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Ingredients

• 1 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup unsalted butter, at room temperature, plus more for preparing the pan
• 1 cup sugar
• 3 very ripe bananas (with brown spots, just before going bad), peeled, and mashed with a fork (about 1 cup)
• 1/2 cup toasted walnut pieces

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Directions

• Sift the flour, baking soda, and salt into a medium bowl, set aside.
• Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside.
• Lightly brush a 9 by 5 by 3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
• In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy.
• Gradually pour the egg mixture into the butter while mixing until incorporated.
• Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
• With a rubber spatula, mix in the flour mixture until just incorporated.
• Fold in the nuts and transfer the batter to the prepared pan.
• Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack.
• Wrap in plastic wrap. The banana bread is best if served the next day.

Cheddar Biscuits

This next recipe is an attempt to make cheddar biscuits similar to that sea food chain that uses a certain colored sea creature as it's name and logo. These biscuits are a great side to pretty much any dish and are sure to be a hit.

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Total Time: 20-25 mins

• Prep: 5 mins

• Cook: 15-20 mins

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Yield: 12-14 biscuits

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Ingredients

• Biscuits

  • 1 3/4 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons baking powder
  • 2 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 3 tablespoons vegetable shortening, at room temperature
  • 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 6 ounces grated yellow cheddar cheese (about 1 1/4 cups)
  • 3/4 cup whole milk

• Garlic Butter

  • 3 tablespoons unsalted butter
  • 1 clove garlic, smashed
  • 1 teaspoon chopped fresh parsley

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Directions

• Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.
• Pulse the flour, baking powder, sugar and salt in a food processor.
• Add the shortening and pulse until combined.
• Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces.
• Add the cheese and pulse 2 or 3 times.
• Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough.
• Turn out onto a clean surface and gently knead until the dough comes together.Do not overwork the dough or the biscuits will be tough.
• Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
• Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute.
• Remove from the heat and stir in the parsley.
• Brush the biscuits with the garlic butter and serve warm.

Crash Hot Potatoes

My wife actually showed me this recipe, it's a simple recipe that makes amazing tasting potatoes. They are a lovely twist on the stale baked potato, and much like everything we do here on puppet chef, full of flavor. Hope you enjoy!

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Total Time: 55 mins

• Prep: 30 mins

• Cook: 25 mins

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Yield: 6 servings

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Ingredients

• 12 small whole red potatoes
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary

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Directions

• Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender. (About 12-15 mins)
• On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
• With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
• Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary
• Bake in a 450 degree oven for 20-25 minutes until golden brown.

Barbecue Rub

This great BBQ rub works great on any type of barbecue meat, just rub a little into your meat throw it on the grill and enjoy a sweet smokey BBQ flavor.

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Total Time: 5 mins

• Prep: 5 mins

• Cook: 0 mins

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Yield: 3 cups

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Ingredients

• 2 cups sugar
• 1/4 cup paprike
• 2 teaspoons chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 cup salt
• 2 teaspoon black pepper
• 1 teaspoon garlic powder

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Directions

• Combine all ingredients and use as a rub for any barbecue meats.

Mason Jar Herb Garden

Saw a great post on Camille Styles about a cleaver Mason Jar Herb Garden. I am a huge fan of organic as you can really tell a difference in your food, plus there is just something about food you grew yourself that makes your food taste all that much better. So go ahead and take a look!

Jump to Camille Styles

Creamy Mac and Cheese

This creamy Mac and Cheese was inspired by California Pizza Kitchen's mac and cheese. As you can see in the video, it's very easy to make and kid approved.

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Video

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Total Time: 20 min

• Prep: 5 min

• Cook: 15 min

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Feeds: 4-6

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Ingredients

• 16 ounces Rotini Pasta
• 8 ounces Velveeta Cheese
• 1 1/4 cups Heavy Whipped Cream
• 2 tablespoons Unsalted Butter

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Directions

• Cook pasta in 4-6 quarts of boiling water for 12-15 minutes.
• Meanwhile, cut the Velveeta into cubes and add it to the cream and butter in a medium sause pan over low heat, stirring often.
• Drain pasta well and add Velveeta mixture and gently mix to coat.