One of the best parts about this channel is that it’s so well balanced between professional and…. I don’t know what to call it… “homeliness”? The production value is top notch.. you see everything you need to see and nothing you don’t… with all of the requisite detail for someone like myself, who is actually trying to learn something. However, the host is personable, relatable, and approachable. Unlike TV chefs, he comes off like someone I would actually know! Lol So, the end result is a cooking video that demonstrates food I would actually attempt to make and demonstrated in a fashion that actually teaches something and appears… within reach.
I love watching a normal guy like you cooking like we, normal people do. Nothing fancy just good wholesome food for the family. Well done! Can't wait to try this recipe.
Great tutorials! Brava!! A 40 inch counter would work wonders for the video camera angle. Or, a makeshift work surface on top of island counter that would lift your work surface 4 “. Just a thought as I had a raised island in a past abode! Love the video’s.🥳
Oh! I agree , Jim's food presentation has "home comfort-immersing" added to it . Jim puts in much more time writing the recipes, formatting camera work . These are really good recipes with Italian panache put into each recipe.
I can't keep up! Recently subscribed and loving your recipes! I always see a new and have to save it while I try another. Love the videos and the recipes are so simple to follow and delicious. Come on folks hit that subscribe button and try to keep up! This guy knows what he is doing!
I really really like ur channel. Down to earth with NO pretense! So simple but unbelievable flavors. Enjoy how ur adorable son seems to be honest with his opinions. So cute too. Nice seeing ur wife as well. It’s a family thing n it’s unusual in today’s world. Thanks
Bro .. good job.. honestly one of the best simple cooking channel... One small gas grill and one or two pans and that’s it.. And of course I have that plastic wrap.
Thank you man! For almost all these dishes you really only need a pan and a small burner! Glad you have the plastic wrap. I also love the big foil they sell lol.
I have just discovered your channel because I have recently gotten into cooking for myself. I want to get better and I am gonna try this recipe tomorrow. I just want to say I do enjoy the professionalism and at the same time there is such a chill vibe to it all. Keep it up brotha.
you are an excellent cook and use the right cooking methods and techniques and flavors very authentic I am Italian also and these recipes are very popular in Italian American housesholds and resteraunts
I love your recipe's as you really want to eat them not just look at them....looks so tasty ! We like the style of the video too (and great accent) - best wishes Ayla and Dad :))
Hi Jim, I made this dish tonight and we love it. I must say I did a very good job with it. I followed your recipe to the letter. Thank you again for your delicious recipes and great videos. :) We rate this 5 stars and it's not difficult to make and the flavors are wonderful ;)
That looks like the most delicious thing I've ever seen. I think I'm going to make an attempt to do it myself. Finishing up the chicken at the end seems like the trickiest part; I'll probably overcook everything, lol. Luckily, the ingredients are super common - I may actually get it right at some point!
Tremendous, as always! So, how long before we get to see your pasta fagioli? ❤️🤣❤️ Also, I use the Costco wrap. Every time I open it, I write the date I started it. The one I’m finishing up now is February, 2017. I bought another one last month because I knew I was running low. Love the stuff. Sticks better than the other crud you buy in grocery stores in the small boxes.
Thanks! About 2 weeks on the pasta fagioli. I am going to publish pasta e ceci first I think. That whole aisle in Costco with the plastic wrap, foil, etc... is one of the best kept secrets!
Jim!!! James!!!!! May i stop by for dinner some evening??? Your channel is my go to. PERIOD!!! THANKS FOR SHARING??? God bless, and Happy Thanksgiving to your family!!
I love this guy. He makes some of the best food videos. So confident without being a dick about it. That makes him a star. This dish looks amazing. I have yet to burn a chicken breast since watching these videos. And I’m eating better. A lot better. Thank you Jim!
Omigosh😍 I have so many menus planned because of your channel! I can add this one too; but, it will have to be on my husband’s day off to help me pound the chicken. I have one of those hammers though😅 Thank you!🙏🏻
Nice! I never thought of pinning the sage right onto the chicken, I've always just tossed the leaves in the sauce. Your vids are definitely inspiring me to cook some things I love, but haven't made in years. I'm curious what you might do with some veal chops.
Can you find mature spinach in your area? I lived in France and could buy spinach leaves that were the size of small rhubarb leaves. They had a much deeper flavor and were absolutely lovely! Then I came back home and could only find the baby leaves, which I eat twice a week - but miss the taste of the mature spinach.
After you pound just chicken then season and it your sage leaves then put the prosciutto and present into the chicken it will stick no toothpicks needed
I have no video for it yet. It will be up in a couple weeks. For now though this pasta e ceci is very similar: czcams.com/video/ICKKvxC8-UE/video.html. You could sub out cannellini or borlotti beans for the chickpeas and have pasta fagioli "fazool".
Your a Liar ! That plastic wrap is not from Costco, it's from BJ's ( Berkley Jensen ) ... all kidding aside, great channel, great dishes and well presented. Love these recipes!
I don’t watch the whole video as i ran out of time, so my apologies if you mention this later on in the video. But Chicken “Saltimboccha “ literally translates as: Chicken that “jumps into the mouth” - and it has that name for a super good reason…. Just try making it, if you don’t believe me, and try to resist just rolling up the thin slices, once cooled, and popping them into your mouth one after another…. I defy you to resist!!!!
I can't understand why so many people in these cooking podcasts chop the garlic instead of using a garlic press. The press is easier, quicker and gives much smaller pieces.
One of the best parts about this channel is that it’s so well balanced between professional and…. I don’t know what to call it… “homeliness”?
The production value is top notch.. you see everything you need to see and nothing you don’t… with all of the requisite detail for someone like myself, who is actually trying to learn something. However, the host is personable, relatable, and approachable. Unlike TV chefs, he comes off like someone I would actually know! Lol
So, the end result is a cooking video that demonstrates food I would actually attempt to make and demonstrated in a fashion that actually teaches something and appears… within reach.
Thanks for the kinds words. Pinning this comment!
This comment is so accurate. Made so many of his recipes
Homeyness, not homeliness! Jim is far from homely. haha Best videos.
@@GrotrianSeiler duly noted! Homeyness was the appropriate word
David, Very well said couldn’t have said better. Agree 100%
Your kids are so lucky! They get to enjoy all these great dishes their loving father makes!!!
Thanks very much!
I made this today; it's SO EASY and delicious!!!! My wife says she's going to keep me around. Thanks!
I love watching a normal guy like you cooking like we, normal people do. Nothing fancy just good wholesome food for the family. Well done! Can't wait to try this recipe.
Love this channel. The food is amazing, and I love that you involve your family. God bless you my man. Please keep up the recipes!
Thank you! Will do!
Great tutorials! Brava!! A 40 inch counter would work wonders for the video camera angle. Or, a makeshift work surface on top of island counter that would lift your work surface 4 “. Just a thought as I had a raised island in a past abode! Love the video’s.🥳
Just wonderful, especially your interaction with your son. Thanks.
Your son is the cutest! Love his feedback on your AMAZING looking recipes :)
I hope your wife appreciates you! You are definitely a keeper!!!❤️Looks delicious! Thank you for sharing!
Oh! I agree , Jim's food presentation has "home comfort-immersing" added to it . Jim puts in much more time writing the recipes, formatting camera work . These are really good recipes with Italian panache put into each recipe.
I can't keep up! Recently subscribed and loving your recipes! I always see a new and have to save it while I try another. Love the videos and the recipes are so simple to follow and delicious. Come on folks hit that subscribe button and try to keep up! This guy knows what he is doing!
Thanks so much! I really appreciate you watching.
Great cook to learn from- a natural.
You're the best Italian Chef esp for non Italians, so simple, relatable n easy to follow n understand...Thank you for sharing all this...
Thanks for making all your recipes so easy to understand. Really great tasting food and always nice watching. TY
Made this last night. The sauce was out of this world.
I really really like ur channel. Down to earth with NO pretense! So simple but unbelievable flavors. Enjoy how ur adorable son seems to be honest with his opinions. So cute too. Nice seeing ur wife as well. It’s a family thing n it’s unusual in today’s world. Thanks
So glad i found this. Everything explained, practical and "real".
My favorite meal definitely a 10 ❤
Amazing stuff as always! I’ve made so many of your recipes and I absolutely love them!!! Keep up the awesome work!!!
Thanks man! Nothing makes me happier than hearing the recipes are good!
Looks so good! I can’t wait to try it! Love your recipes and videos. Thank You!
Thanks very much!
Bro .. good job.. honestly one of the best simple cooking channel... One small gas grill and one or two pans and that’s it.. And of course I have that plastic wrap.
Thank you man! For almost all these dishes you really only need a pan and a small burner! Glad you have the plastic wrap. I also love the big foil they sell lol.
I have just discovered your channel because I have recently gotten into cooking for myself. I want to get better and I am gonna try this recipe tomorrow. I just want to say I do enjoy the professionalism and at the same time there is such a chill vibe to it all. Keep it up brotha.
Thank you, really appreciate that.
Thank you for cooking great Italian classics!
Looks delicious, I’m gonna have to make this- love your recipes and I always appreciate the music and filming too.
Thanks very much! Appreciate the feedback and hope you enjoy the chicken!
Best background music on CZcams.
I like watching you cook, and James is adorable.
Good stuff. Your son’s a natural
Thanks Richard! He kept begging me to try the food, so I brought him in at the end😄
@@SipandFeast Great video. In a couple of years he'll eat it all before you can plate the dish and still have dinner. Been there. 😄
Really enjoyable channel. Clean cooking, classic, timeless….Everything looks wonderful and…good dad!
One of if not the best cooking show on CZcams fuggetaboutt it!!!
Thanks so much😀🙏
Your the only cook on CZcams who's cookbook I'd buy if you had one.
Okay, so it's Good Friday with me watching this and all I can say is I'm glad I watched it *after* a good dinner. It looks scrumptious!
Stunning! I am VERY hungry💕
Absolutely love it ❤ one of my all time favorites
you are an excellent cook and use the right cooking methods and techniques and flavors very authentic I am Italian also and these recipes are very popular in Italian American housesholds and resteraunts
❤❤❤👏👏👏👏great presentation. Love that James🥰
"Jump in the Mouth" - made this many times, good on you for sharing it with the world.
Definitely will try easy
Try using marsala instead of the white wine... goes really well with the sage and prosciutto. Another great recipe!
OMG my favorite chicken dish. Love the spinach too. Thanx so much.
Love this video. Your son is adorable. I will be making this very soon. Thanks for this video. :)
I love your recipe's as you really want to eat them not just look at them....looks so tasty ! We like the style of the video too (and great accent) - best wishes Ayla and Dad :))
Thanks so much! I really appreciate the feedback!
I appreciate it when you do some low/er carb recipes.
Thanks to James!
You guys are great. Love your videos man, keep it up!
Thanks very much!
That looks good.
I think your son grew 2 feet since this video! Dish looks fantastic, and very approachable to make at home. Thanks!
Hi Jim, I made this dish tonight and we love it. I must say I did a very good job with it. I followed your recipe to the letter. Thank you again for your delicious recipes and great videos. :) We rate this 5 stars and it's not difficult to make and the flavors are wonderful ;)
Glad you enjoyed all enjoyed it!
That looks like the most delicious thing I've ever seen. I think I'm going to make an attempt to do it myself. Finishing up the chicken at the end seems like the trickiest part; I'll probably overcook everything, lol. Luckily, the ingredients are super common - I may actually get it right at some point!
Another winner! You make it easily understood with room for a mistake and it still comes out great. I made the Chicken Piccata OMG delicious!
Great to hear!
Tremendous, as always! So, how long before we get to see your pasta fagioli? ❤️🤣❤️ Also, I use the Costco wrap. Every time I open it, I write the date I started it. The one I’m finishing up now is February, 2017. I bought another one last month because I knew I was running low. Love the stuff. Sticks better than the other crud you buy in grocery stores in the small boxes.
Thanks! About 2 weeks on the pasta fagioli. I am going to publish pasta e ceci first I think. That whole aisle in Costco with the plastic wrap, foil, etc... is one of the best kept secrets!
Stretch Tight. I've used it for years and it's the best! I was so excited to find it at Costco when I moved back to the South.
Much easier for me to put sage directly on the chicken, the prosciutto over, always liked it that way
Jim!!! James!!!!! May i stop by for dinner some evening??? Your channel is my go to. PERIOD!!!
THANKS FOR SHARING???
God bless, and Happy Thanksgiving to your family!!
Thanks so much! Happy Thanksgiving!
Sweet son ! Excellent recipe . Yum.. making on New Years Eve ! Joyful season to you & family.
Thank you. Hope you enjoy it!
YumO!! This is a great recipe because that’s how we make ours.
“ just a little bit of pepper.” Goes and twist the grinder a hundred times 🤣
Okay, I made this dish a few days ago! It was delicious! My only alternations was I left out the sage and I added sliced mushrooms.
Perfection personified!
Thank you so much!
I love this guy. He makes some of the best food videos. So confident without being a dick about it. That makes him a star. This dish looks amazing. I have yet to burn a chicken breast since watching these videos. And I’m eating better. A lot better. Thank you Jim!
Wow I just watched today's video and then this one...James grew so fast!! I'm not sure how I feel about sage but this looks great
Omigosh😍 I have so many menus planned because of your channel! I can add this one too; but, it will have to be on my husband’s day off to help me pound the chicken. I have one of those hammers though😅 Thank you!🙏🏻
Awesome videos and recipes!!! Keep up the GREAT work.
Thanks! Appreciate you watching and commenting!
I’m trying this pal. Thank you and God Bless.
Hope you enjoy it!
Saltimbocca translates to “jump in the mouth” and it certainly does🎉
Nice! I never thought of pinning the sage right onto the chicken, I've always just tossed the leaves in the sauce. Your vids are definitely inspiring me to cook some things I love, but haven't made in years. I'm curious what you might do with some veal chops.
props - your channel is fantastic!
Thank you man!
Great channel. Thank you. Now to try this recipe .
Hope you enjoy it!
i love spinach!👍🔥👍🔥 and good content creators✌
James is the king of judging!!!
the chicken stock part always gets me, I don't have that in my kitchen
Use "Better than Bouillon" product to mix up a quick stock.
Love the recipes
Thanks very much!
Great stuff👍
Yum! Thanks for sharing!
You are so welcome!
What was James rating on this one. I think easily 9-10. Cheers from Canader eh!
Can you find mature spinach in your area? I lived in France and could buy spinach leaves that were the size of small rhubarb leaves. They had a much deeper flavor and were absolutely lovely! Then I came back home and could only find the baby leaves, which I eat twice a week - but miss the taste of the mature spinach.
I don’t like sage. Should I just leave it out or substitute? I’ve made several of your dishes and all were great!
I like James. ☺
At 4:48 in you might want to tell viewers to get rid of the stems on the sage.
That kid isn't complaining.
Love this man’s cooking. I hate how he holds a fork.
BTW, Jim.... thinking of writing a cookbook? Here's one customer right here if you do! 😁
I'm going to write one next year most likely. It won't really get moving until I can hire someone.
@@SipandFeast alrighty then! 😄
After you pound just chicken then season and it your sage leaves then put the prosciutto and present into the chicken it will stick no toothpicks needed
brown bits = Fond
i think your son, changed his mind about dinner, it looked like the chicken was really enjoyable to him
My wife doesn't eat pork. Can I substitute the prosciutto with bresaola?
Are you a chef or just a great cook ??
Can you guys help me what pasta James is talking about at 10:42? I couldn't make it out what he said, and want to find the recipe. Appreciate it! :)
It's pasta fagioli. Enjoy! czcams.com/video/-lWEeZbBsG0/video.html
Can you link your recipe for pasta 'fazoul'?
I have no video for it yet. It will be up in a couple weeks. For now though this pasta e ceci is very similar: czcams.com/video/ICKKvxC8-UE/video.html. You could sub out cannellini or borlotti beans for the chickpeas and have pasta fagioli "fazool".
If I was your kid I'd weigh 300lbs, everything looks so good 👍 😋
Costco? Plastic wrap is from BJ's. BERKLEY JENSEN CREW REPRESENT
Just done one...wow, know what you mean about salt, the ham is the salt vessel on the chicken
Your a Liar ! That plastic wrap is not from Costco, it's from BJ's ( Berkley Jensen ) ... all kidding aside, great channel, great dishes and well presented. Love these recipes!
You know your stuff lol.
I made this dish Gluten Free...just used Gluten free flour it came out delicious
Great to hear!
Does the butter need to be cold for the sauce?
No but it's easier to add it in at the end when cold.
Shouldn't you remove the bay leafs?
They are sage leaves not bay leaves and you should leave them on
I don’t watch the whole video as i ran out of time, so my apologies if you mention this later on in the video. But Chicken “Saltimboccha “ literally translates as:
Chicken that “jumps into the mouth” - and it has that name for a super good reason…. Just try making it, if you don’t believe me, and try to resist just rolling up the thin slices, once cooled, and popping them into your mouth one after another…. I defy you to resist!!!!
Yup that is the translation. I didn't mention it but thanks for the comment.
I can't understand why so many people in these cooking podcasts chop the garlic instead of using a garlic press. The press is easier, quicker and gives much smaller pieces.
I had a moment of anxiety when your fond started to burn at 8:05 but it looks good nonetheless 😂
I made it through haha.
Turn this into a sandwhich?
My man could you do a polenta video?
Hopefully soon. I plan to film a beef stew with polenta.
Awesome video! Your son is cute.
Thanks very much!
The music is driving me crazy.
Love love love your recipes and cooking style. Wish you didn't need to keep ducking down. It's really distracting.
The ducking problem has been alleviated and it's all much better now and probably has been for the last 40 videos or so. Thanks for liking the videos!
I like your videos but this one ,the camera is in the wrong place ,too low you keep bobbing down makes it unpleasant to watch unfortunately..
I've improved it the last 30 videos or so. This video is almost 1 year old.