The Official Chase 'N Yur Face Cookbook: Tasty Recipes & Fun Facts To Start Your Food Adventure

The Official Chase 'N Yur Face Cookbook: Tasty Recipes & Fun Facts To Start Your Food Adventure

by Chase Bailey

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Overview


Who can resist the likes of fanciful Pizza Skewers or Grilled Chicken Panini? What about Cherry Cucumber Limeade or Pineapple Express Cupcakes?
Pick up a copy of YouTube’s young celebrity chef Chase Bailey’s boldly designed and photographed book—The Official Chase ’N Yur Face Cookbook—and you’ll be surprised and impressed by what may have looked like a cookbook for young adults. What you’ll find is an exciting collection of sixty or so delightfully sophisticated, truly mouth-watering recipes for cooks of all ages that are as simple to create as they are original.
Chase’s appealing personality captivates with comments like “desserts are a kind of ‘soul-food.’” His inventive recipes include everything from Grilled Portobello Rice Bowl with Five-Spice BBQ sauce to Brownie S’Mores Sandwiches to Baked Tilapia over Veggie Potato Almighty (potato and veggie hash) covered with Cheesy Gravy. This wonderfully balanced cookbook covers the culinary spectrum from breakfast to vegetables, meats to desserts, and nutritious to fun. You’ll want to cook everything in this book the first time you read it—whether you’re an omnivore, a vegetarian, a vegan, or gluten-free, you’ll be running out the door to the market to collect ingredients!
​Chase and Chase ‘N Yur Face have received attention from Mario Batali and Guy Fieri and additional accolades in the form of two Foreword Indies book honors. Diagnosed with autism as a toddler, Chase’s success shines the spotlight on food as the common language that binds us all together. Relevant “fun facts” artistically designed into every recipe and additional information on food history and current trends provided via references at the end of the book will further pique your interest in what this bright teenage chef has to say.

Product Details

ISBN-13: 9780692755853
Publisher: Greenleaf Book Group Press
Publication date: 11/10/2016
Pages: 188
Sales rank: 290,460
Product dimensions: 8.40(w) x 9.90(h) x 0.50(d)
Age Range: 12 - 17 Years

About the Author

Chase Bailey is the host and co-creator of the YouTube cooking show Chase ‘N Yur Face. He also happens to be an African-American teenager with autism, whose mother was told when Chase was a toddler that he might not be able to speak or take care of himself. But Chase is proving the nay-sayers wrong! Not only is Chase hosting his own cooking show with prominent chefs and celebrity foodies as his guests, he has also been featured in GE’s Our American Kitchen series and a GE commercial; appeared in magazines and local, national, and international newspapers; and made TV appearances on The Chew, and The Meredith Vieira Show. Some of the chefs he has cooked with include Roy Choi, Mario Batali, Mary Sue Milliken, Susan Fenigar, Becky Reams, and Choc-Chick Founder, Galia Orme. He’s also cooked with such celebrity foodies as actress Fuschia Sumner, as well as Anne Scioscia, wife of Los Angeles Angels of Anaheim Manager, Mike Scioscia. In addition to pursuing his ambitions in the culinary and entertainment industries, it is especially important to Chase that he inspire and tangibly support others who need help achieving their own dreams. So Chase’s endeavors also include establishing his Chase Yur Dreams Foundation (CYDF), to provide resources and opportunities for those on the autism spectrum who are working toward independent living. With this goal in mind, Chase is donating a portion of all proceeds from his cookbook to CYDF. Chase believes that, “We’re ALL doing life with a little bit of help. We all have dreams, and need help fulfilling those dreams. And when you have a dream in your heart, you must chase it!”

Read an Excerpt

The Official Chase 'N Yur Face Cookbook

Tasty Rrecipes & Fun Facts to Start your Food Adventure


By Chase Bailey, Samuel A Bailey, Jessica-Nicosia Nadler

Chase 'N Yur Face Media LLC

Copyright © 2016 Chase 'N Yur Face Media LLC
All rights reserved.
ISBN: 978-0-692-75585-3



CHAPTER 1

GET UP & GO


I'm a night owl, not a morning person, but breakfast definitely helps me perk up in the morning. Bacon, pancakes, and muffins always perk me up, but I don't like egg dishes - it doesn't matter how you cook them or with what other foods you mix-in. Growing up in the United States where eggs are a staple breakfast item, and other traditional breakfast offerings are pretty limited, the first meal of the day used to be a challenge for me. In Asian countries like Thailand, China, and Japan, they traditionally eat foods for breakfast that we in the Western world consider lunch and dinner foods — stir-fry dishes, fish and rice, and the like. Honestly, that sounds pretty good to me! But realistically, in my life it would be difficult. I have to find foods and make recipes that appeal to me using the ingredients that are available to me, and ones that my friends and family also enjoy eating for breakfast.

The recipes here get me more excited about breakfast, and they don't take a lot of time to make. Breakfast sandwiches, hot cereal, and sweet and savory muffins are some of the items included on my morning menu, and I hope you'll be adding them to your menu as well.


BANANA COCONUT CEREAL

GLUTEN-FREE

Rice cereal is a food I was never interested in eating. But my mom always encourages me to get my nutrients from a variety of foods, and to think about how I can turn something that's healthy, but not very appealing, into something delicious. For instance, mashed potatoes aren't anything to get excited about without all the "good stuff," right? Well, the same is true of rice cereal: You gotta dress it up to really enjoy it. So give this recipe a try and see what you think.

SERVES 1

¾ cup hot rice cereal (or plain oatmeal)
1 tablespoon coconut milk
½ medium-sized banana
½ teaspoon sugar or stevia (optional)
4–5 fresh raspberries, for garnish
2 fresh mint leaves, for garnish

To make the hot rice cereal, follow the instructions on the package.

Note: You can substitute plain oatmeal for rice cereal.

In a bowl, add ¾ cup of the warm rice cereal. Stir in the coconut milk. Use a fork to smash up the banana, then stir it into the cereal mixture. Stir in the sugar or stevia, if desired. Garnish with raspberries and mint leaves. Serve warm.


BARNYARD BREAKFAST MUFFINS

GLUTEN FREE (IF MADE WITH GLUTEN FREE CORNMEAL)

Not in the mood for sweet breakfast muffins? Then whip-up these savory sausage corn bread muffins instead. The red pepper flakes and green chilies add a little heat and spice to your morning, while the sausage makes it feel more like a meal. If you don't care for sausage, you can use bacon, diced ham, or any vegan meat substitute. This is a great muffin to make the night before, so all you need to do in the morning is heat it up and go.


MAKES ABOUT 18 MUFFINS

1 package (about 15 ounces) corn bread mix
1 pound ground breakfast turkey sausage
½ cup peeled and chopped yellow onion
½ teaspoon fresh rosemary
1 teaspoon fresh thyme
½ teaspoon red chili pepper flakes
½ cup diced mild green chilies
1 cup shredded cheddar cheese (optional)

Preheat the oven to 350°F.

Line a muffin tin with cupcake liners (or use nonstick spray).

Follow the instructions on the corn bread mix to make a batter, and set it aside.

In a large pan over medium heat, add the turkey sausage, onion, rosemary, thyme, and red pepper flakes. Cook until the sausage is cooked through. Stir in the green chilies. Remove from the heat and add the mixture to the cornbread batter. Add in cheese, if desired. Stir well to combine.

Fill each muffin cup three-quarters of the way full with the mixture. Place the tin in the oven and bake until a toothpick inserted into one of the muffins comes out clean, about 20 to 25 minutes.


PIGS IN A WAFFLE

Sometimes a food that you're sure you won't like and will never eat can taste delicious if it's prepared the right way. This is what happened with me and deli ham. I challenged myself to create a breakfast recipe using ham that I would enjoy eating. The result is a soft, fluffy waffle topped with provolone cheese, honey ham, and a savory-sweet coleslaw, folded in half like a waffle sandwich. Now, this is a waffle done right!

SERVES 4

4 waffles (recipe follows)
8 slices provolone cheese
12 thin slices uncured maple honey ham
2 cups Breakfast Slaw (recipe follows)

On top of one side of a warm waffle, add 2 slices of provolone cheese, 3 slices of ham, and ½ cup Breakfast Slaw. Gently fold one half of the waffle over the other to make a sandwich.

When you're serving this to guests, add a 4-inch toothpick to keep the sandwich closed.


Waffles

MAKES 4 WAFFLES

1¾ cups flour
¼ cup cornstarch
2 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
2 eggs
1¾ cups milk
½ cup canola oil
2 teaspoons almond extract

Preheat a waffle iron.

In a large mixing bowl, add the flour, cornstarch, sugar, baking powder, salt, eggs, milk, oil, and almond extract. Whisk together until smooth.

Use cooking spray to grease the waffle iron.

Because waffle irons vary in size, follow the instructions for your model to determine how much batter to pour in, and cook the waffle until light golden brown.


BREAKFAST SLAW

SERVES 4

2½ cups roughly shredded green
cabbage
½ cup diced Fuji apple
2 teaspoons fresh lemon juice
1½ tablespoons chopped walnuts
1 tablespoon dried blueberries
2–3 tablespoons Ranch Dressing

In a mixing bowl, combine the cabbage, apples, lemon juice, walnuts, blueberries, and Ranch Dressing. Toss well to combine.


SLICE OF EGGCELLENCE

(AKA EGGCELLENCE BREAKFAST PIZZA)

I mentioned at the beginning of this chapter that I'm not a fan of egg dishes, but there are many folks — like my mom — who love them. So this one's for you, Mom! She enjoys subtle and unique flavor combinations, so the eggs and cheese paired with pears and capers on sheepherder's bread is perfect for her. This dish is a meal on its own, but also delicious with a side of bacon, fruit, or hash browns; and it makes a nice presentation for special brunches and breakfast buffets.


MAKES 6-8 PIZZAS, DEPENDING ON THE SIZE OF THE SLICE

1 loaf sheepherder's bread
3 tablespoons melted salted butter
5 eggs
½ cup thin-sliced pears
1/3 cup shredded mozzarella cheese
2 tablespoons capers
Preheat the oven to 400°F.


Cut the top off the sheepherder's bread and remove the center of the loaf, making a deep-dish bread crust, being careful not to tear through the crust. Place it in a deep baking skillet with a lid. Using a pastry brush, brush the inside of the bread crust with butter. Break the eggs into the bread crust, making sure to cover the crust evenly. (If you prefer your eggs scrambled instead of sunny-side up, beat the eggs in a bowl first and then pour into the deep-dish bread crust.) Arrange the pear slices on top of the eggs. If you'd like the dish sweeter, simply add more pears. Sprinkle the cheese on top of the pears.

Place the lid on the skillet and place the skillet in the oven. Set the timer for 20 minutes. After 20 minutes, remove the pan from the oven and sprinkle the top of the dish with the capers. Place back in the oven and bake until the eggs are cooked, about another 15 minutes. Note: If you like the yolks soft, cook for only 5 to 10 additional minutes.


SMOKED CHICKEN PANCAKES

(GLUTEN-FREE IF USING GLUTEN-FREE PANCAKE MIX)

I have to admit, pancakes are one of my favorite breakfast foods. They're quick, they're filling, and they leave me feeling happy. How about you? If you answered yes and also like bacon with your pancakes, or enjoy chicken and waffles, then this recipe is definitely for you. Top it off with whatever syrups, sauces, or jams you like, and dig in!


MAKES ABOUT A DOZEN 4-INCH PANCAKES

SMOKED CHICKEN

1¾ pound chicken
12 cups–1 gallon water
½ cup kosher salt
2/3 cup sugar
¼ cup olive oil
¼ cup hickory smoke flavor from
concentrate
1 whole chicken, with innards
removed

In a large container with a top, or in a brining bag, add the water, salt, sugar, olive oil, and hickory smoke. Stir well to combine, t hen gently submerge the chic ken. Seal tightly and chill in the refrigerator for 4 to 8 hours.

Preheat the oven to 375°F.

Remove the chicken from t he brine mixture and place on a roasting pan. Bake in the oven until the juice from the chicken run s clear and the internal temperature reaches 165°F, about 1½ to 2 hours. Remove from the oven and let cool. Remove the meat from the bones and shred. Store in the refrigerator until you're ready to use it.


SMOKED CHICKEN PANCAKES

1 package (12-14 ounces) pancake
mix (choose your favorite)
1 cup loosely packed shredded or
diced smoked chicken (page 12)
for every 2 cups of pancake mix
2 tablespoons unsalted butter
or canola oil. Can also use cooking
spray.

Follow the instructions on the box of the pancake mix to make your desired amount of pancake batter. Stir the chicken into the batter until evenly distributed.

Heat the butter or oil in a large frying pan or griddle over medium heat. Use a ¼-cup measuring cup to create pancakes of your desired size in the pan or griddle. When bubbles form around the edges of the pancake, it's time to flip. Cook the other side until golden brown, about 1 minute. Serve warm with butter and syrup.


SPICY SAVORY GRILLED BREAKFAST

(GLUTEN-FREE IF USING GLUTEN-FREE BREAD)

There are mornings when the only thing that can start the day off right is bacon and potatoes with a kick. If you don't have time to sit at the table and enjoy this delicious sandwich, the recipe allows you to cook it up, spice it up, wrap it up, and eat it on-the-go. If you need something good and hearty to get you through most of the day, this could be the breakfast for you.


MAKES 1 SANDWICH

2 slices of bacon
¾ cup hash brown potatoes
1 tablespoon unsalted butter
2 slices sourdough bread
1/3 cup shredded cheddar cheese
Sriracha hot chili sauce, to taste


In a frying pan over medium heat, add the bacon and fry until crisp. Transfer to a paper-towel-lined plate. In the same pan, add the hash browns and cook until cooked through and golden brown. Transfer to a separate paper-towel-lined plate. Wipe the pan clean and add the butter. When this has melted, add the bread and cook until the slices are lightly golden brown on one side. Flip the slices over, and add your desired amount of shredded cheese to both slices. Place a lid over the pan and cook until the cheese is slightly melted. Add the hash browns and bacon to one of the slices; place the second slice on top, making a sandwich. Continue to cook both sides of the bread until each side is golden brown. Remove from the heat and serve with a side of Sriracha.


Stuffed Hash Potato

(GLUTEN-FREE)

The basic, traditional hash brown is a popular and tasty side dish. But why settle for basic when you can have a jazzed-up, restaurant-style masterpiece made in your own kitchen? Peppers and bacon help bring the russet and sweet potatoes to life, and make this a great pairing with your morning eggs, or wrapped in a tortilla to take on the go.

Note: Before cooking your hash mixture, be sure to drain any excess water from your shredded potatoes. This will ensure that your hash crisps nicely. You can remove the water by wrapping small amounts of the shredded potatoes at a time in cheesecloth and squeezing.


SERVES 4–6

2 tablespoons canola oil
2 cups skinned, shredded, and rinsed sweet potatoes
2 cups skinned, shredded, and rinsed russet potatoes
1 cup diced bacon
¼ cup peeled and diced yellow onion
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
1/3 cup chopped yellow bell pepper
¼ teaspoon salt
¼ teaspoon black pepper

In a frying pan, heat the oil over medium heat. Add the shredded sweet and russet potatoes.

In a separate frying pan, add the bacon, onion, and bell peppers; cook over medium-high heat until the onions and peppers are soft, and the bacon is cooked, about 3 to 5 minutes. Remove the bacon, onion, and peppers from the heat and combine the mixture with the shredded potatoes. Continue cooking the hash mixture until it's golden brown. Season with salt and pepper.


SUNSHINE MUFFINS

I don't think you can have too many grab-and-go breakfast options. Ideally, we could all sit down and have a leisurely breakfast every morning, but for a lot of us that's just not possible. Bake these muffins the night before so they're ready for you to grab on your way out the door in the morning. Or be the one to surprise someone else with waking up to the heavenly smell of orange, cranberry, walnut, and spice baking in the oven. If you're not a nut person, feel free to hold the walnuts and just enjoy the fruit and spices. The flavors and aroma of these muffins will remind you of the holidays and put a smile on your face. They're also just enough to hold you over until your midmorning snack or lunchtime.


MAKES ABOUT 18 MUFFINS

2 cups flour
1 cup sugar
1 teaspoon baking soda
1 tablespoon ground allspice
1 teaspoon ground cinnamon
1 egg
¾ cup unsalted butter, softened
1 cup milk
2 tablespoons orange zest
2 tablespoons fresh orange juice
7 drops orange essential oil
1 1/3 cups fresh or frozen cranberries

Preheat the oven to 400°F.

Line a muffin tin with cupcake liners (or use nonstick spray).

In a large mixing bowl, add the flour, sugar, baking soda, allspice, and cinnamon. Mix well to combine. Stir in the egg, butter, milk, orange zest, orange juice, essential oil, and cranberries.

Fill each muffin cup halfway with the mixture. Place the muffin tin in the oven and bake until a toothpick inserted into one of the muffins comes out clean, about 20 minutes.


SWEET FRENCH BREAKFAST

(GLUTEN-FREE IF USING GLUTEN-FREE BREAD)

Little did I know when I created this recipe that I'd be preparing it on The Meredith Vieira Show. Since Meredith's program aired during the morning-brunch hour, I decided this would be the perfect recipe for the occasion. Not only does my Sweet French Breakfast look and taste fantastic, but it reminds me of the amazing experience I had on her show. Have your own amazing experience when you treat yourself, your family, and guests to this favorite of mine.


SERVES 2

3 eggs
&189; teaspoon ground cinnamon
2 teaspoons ground nutmeg
4 slices French brioche
2 tablespoons salted butter or cooking spray
3&189; ounces Brie cheese
Powdered sugar or maple syrup, to taste
1 cup fresh berries (choose your favorite)

In a medium-sized mixing bowl, combine the eggs, cinnamon, and nutmeg. Heat a large frying pan over medium-low heat. Add 1 tablespoon of the butter to coat the pan.

Dip the brioche slices into the egg mixture, making sure both sides are coated. Add to the pan and cook one side until golden brown. Flip the bread slices over and add your desired amount of Brie on one of the golden-brown sides of the bread, about 1&189; ounces. Place a lid over the pan to allow the cheese to melt while the other side of the brioche bread turns golden brown, about 30 seconds to 1 minute. Remove the slices from the pan and place on a serving plate, stacking one on top of the other like a sandwich, allowing the cheese to continue melting. Keep warm while you repeat the process with the other two slices of bread. Sprinkle with powdered sugar or drizzle with syrup, if desired, and top with the berries. Serve warm.


VEGAN FIESTA BREAKFAST TACOS

This is a recipe for my vegan friends. And if you're one of those folks who think vegan food must be plain, tasteless, and boring, you'll be happy to discover you're completely wrong. These breakfast tacos are filled with spicy flavor, hearty textures, and all-around goodness. There's no way you can eat just one of these — you'll want at least two. If your carnivore friends insist, these tacos can be easily made with non-vegan products. But try this recipe first …I think you'll be pleasantly surprised.


MAKES ABOUT 10 TACOS

2 tablespoons canola oil or olive oil
¼ cup peeled and finely chopped shallots
&189; cup chopped green bell pepper
&189; cup chopped yellow bell pepper
1 package (14-ounces ) vegan breakfast sausage
1 cup drained kidney beans
1 teaspoon Herbes de Provence
&189; cup green chili enchilada sauce
&189; teaspoon black pepper
10 corn tortillas
1&189; cups shredded vegan cheese (provolone rice-based cheese works well
with this dish)

In a pan, heat the oil over medium heat, and add the shallots, bell peppers, and breakfast sausage. Break up the sausage thoroughly so that it's the texture of ground beef, and cook the mixture until the peppers are soft. Stir in the kidney beans, herbes de Provence, green chili enchilada sauce, and black pepper. Reduce the heat to low and cook for an additional 10 minutes so the flavors can blend. Remove from the heat.

Scoop ¼ cup of the mixture into a warm or fried tortilla shell and top with shredded cheese.


(Continues...)

Excerpted from The Official Chase 'N Yur Face Cookbook by Chase Bailey, Samuel A Bailey, Jessica-Nicosia Nadler. Copyright © 2016 Chase 'N Yur Face Media LLC. Excerpted by permission of Chase 'N Yur Face Media LLC.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Contents

Foreword, viii,
Introduction, xii,
A Friendly Reminder To Kids, xix,
Get Up & Go, 1,
Feed the Beast, 27,
Pick-Me-Ups, 53,
Let's Feast, 79,
Life Is Sweet, 111,
Cool Breezes & a Santa Ana Wind 162 References, 139,
Index, 164,

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