Welcome to Healthy Personal Chef

And then it was born... Healthy Personal Chef
In so many ways, we are all looking for our own little personal chef; One that will offer great culinary techniques while feeding us delicious healthy foods. So, the Healthy Personal Chef has begun. We are preparing to share with the world from some great culinary minds.
Chicken

Does the nutritional content change when you eat different part of the bird? Yes, it does. Chicken breast is usually the healthiest choice. Here's how the nutritional content of various chicken parts compare according to USDA data.
Chicken can be an excellent source of low-fat protein. Chicken is also a very good source of selenium, phosphorus, vitamin B6 and niacin. Depending on the cooking method you choose - chicken can also be low in sodium.
Vitamins & Minerals
Garlic The garlic plant's bulb is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.Technique
SearingIt is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a browned crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F), so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F).