Kitchen Guy’s Chicken, Olive and Roasted Red Pepper Tart Recipe
Servings: 6

Ingredients
1 puff pastry, frozen sheet
1 large egg, beaten
1 cup chicken breast, cooked, shredded
1 cup chicken leg quarter, shredded
1/2 cup Kalamata olive, chopped
1 tablespoon tarragon, fresh, or 2 tsp. dried
1 cup Parmesan cheese, shredded
1 teaspoon black pepper, freshly cracked
1 cup roasted red pepper, sliced

Method
Preheat oven to 400. Thaw puff pastry completely and unfold. Slice in half lengthwise to make two long rectangles. Place on a large parchment covered baking sheet, leaving at least an inch of space between rectangles. Use two baking sheets if you have to in order to avoid overcrowding. With a paring knife, score a 1/2–inch border around each rectangle to allow the edge of the pastry to rise.

Kitchen Guy’s Smokin’ Chili Recipe

Ingredients
2 pounds ground chuck
1/2 pound ground pork sausage
1 medium red onion, diced
3 garlic cloves, minced
1 28 oz. can diced tomatoes
1 15 oz. can tomato sauce
1 1/2 Tbsp. cumin
2 Tbsp. chili powder
1 1/2 Tbsp. Mexican oregano*
2 tsp. Tabasco sauce
1 Tbsp. vegetable oil
4 large chipotle chiles, rinsed
2 cups Cheddar cheese
*Italian oregano is okay, too.

Method
Heat a large stockpot with oil. Saute the onions and garlic. Add the ground chuck and pork sausage and cook until meat is browned and onions and garlic are soft.

Add the diced tomatoes and stir. Add seasonings. Then add tomato sauce and bring to a boil. Reduce the heat to a simmer.

Add the chipotle chiles, taking care not to break them open.

The simple and delicious way to make a complicated dessert in no time.

Shrimp are very tasty and relatively cheap, and generally as easy to cook as seafood gets. The most challenging aspect of cooking shellfish is usually peeling and deveining them, so many home chefs skip those steps and purchase shrimp already peeled and deveined. But in doing so, they lose a major flavor component: the shell. If you buy whole shrimp still in the shell and take a little time to peel them, you have a wonderful opportunity to make a simple ‘shell stock’, which will multiply the flavor of any shrimp or seafood dish exponentially. As for deveining, some chefs actually view the step as unnecessary.

Kitchen Guy’s Sweet & Spicy Baked Beans Recipe

Ingredients
1 lb. great northern beans, soaked overnight
4 oz. red onion, finely diced
1/2 Anaheim (or jalapeño) small dice
3 oz. molasses
3 oz. brown sugar
1 cup ketchup
2 Tbsp. mustard
1 Tbsp. apple cider vinegar
2 Tbsp. Worcestershire sauce
Tabasco sauce to taste
2 or 3 thick slices of bacon (optional)
Salt and pepper to taste

Method
Simmer the beans in water until almost tender, about 45 minutes. Drain well.

Combine remaining ingredients (except bacon) and blend well. Add the mixture to the beans and toss to coat thoroughly. Taste to adjust seasoning.

Pour the beans into a baking dish, place bacon slices on top if using, cover with foil and bake in a 350º oven for about 30 to 40 minutes.