Main Dishes

Bisquick Pizza Waffles  

TCL Kitchen Star, Alice Seuffert, created a recipe last year that ended up winning her second place in the Bisquick competition at the Minnesota State Fair.

Creative Burger Ideas with The Oilerie  

If you are getting a little bored of the same old burgers off the grill this summer, The Oilerie has some creative ways to change things up.  Terri Chaffer of the Maple Grove Oilerie shows us how easy it is to wake up your taste buds.

Fresh and Fiery Tilapia Taco  

Chef Jamie Malone has been named one of Food and Wine’s top ten best new chefs in America, has a Sustainability Award for her work at Sea Change in Minneapolis, and was a semifinalist for a James Beard Award (which is like the Grammy’s for chefs!)  Let’s just say she knows a thing or two about cooking and she proves it with her Fresh and Fiery Tilapia Taco!  

Creative Pasta Salads  

You may find several different options of pasta salads at any of the pot-luck gatherings you go to this summer.  Our kitchen star, Alice Seuffert, has three salads that you can probably count on being unique options.

Cooking with Sriracha  

The condiment is becoming as popular as ketchup and mustard for some folks.  A touch of sriracha to any dish will add some heat.  Private chef, Justin Davis, shares some of his favorite recipes using the hot stuff.

Em’s Adventures: Cooking  

Emily has tried many things in her days here at Twin Cities Live.  She is usually up for trying just about anything, and does so bravely.  The adventure she’s about to embark on has her a little terrified because she has never really done it before.  We are talking about cooking!

Healthy Meals on a Budget  

According to a Harvard Study, it can cost about $500 more a year for a person to include fruits, vegetables, fish, and nuts to their diet.  Registered Dietitian and Blogger, Cassie Bjork, has some meal suggestions that cost less than $2.00 per serving; making it more affordable to eat healthy!

Freezer Meals   Back To Top

Maybe you do this: you figure out your meal plan for the week, prepare them on the weekend and put them in the freezer.  Our Kitchen Star, Alice Seuffert, goes even further than that.  She’s organized a Freezer Meal Exchange.  Alice says the way you freeze your meals makes all the difference.  If you freeze them wrong all your hard work would be wasted.

Cooking an Alpaca Steak   Back To Top

Cooking for Dads host, Rob Barrett, took us all by surprise when he told us what he’s been grilling lately.  He saw alpaca at the Minneapolis Farmers Market and thought he’d give it a try.  He loved it and wants others to experience the delicious flavor too.  Alpaca is only available in Minnesota, at the Minneapolis Farmer's market or the Wedge Coop.  

A Dinner for Dad from the Oilerie   Back To Top

Using espresso in your recipes is one way to make sure it’s full of rich flavors.  Professional cook and food writer, Mecca Boss, shows us how it’s done with ingredients from the Oilerie in St. Paul.

Quinoa and Berry Salad Back To Top

Using espresso in your recipes is one way to make sure it’s full of rich flavors.  Professional cook and food writer, Mecca Boss, shows us how it’s done with ingredients from the Oilerie in St. Paul. 

Smokey Espresso-Rubbed Pork Back To Top

Using espresso in your recipes is one way to make sure it’s full of rich flavors.  Professional cook and food writer, Mecca Boss, shows us how it’s done with ingredients from the Oilerie in St. Paul. 

Dad Approved Meals   Back To Top

Time to get your grill on!   We’re making the Ultimate Father's Day or perfect summer dinner! Starting with Ribs 'n Beer.  Ribs can be kind of a pain to make.   The Cooking Mom, Amy Hanten, found a way to make it easy breezy with her own rib rub!  Add to that her fancy potatoes on the grill, and for dessert- Death By Chocolate Cupcakes

Meatless Mondays: Picnic Ideas   Back To Top

Picnics are a fun social event and a great excuse to sit outside and enjoy lunch on a blanket.  Robin Asbell has ideas that are a little different than what you might normally see in the picnic basket – and no meat is required.

Susie's Fried Chicken   Back To Top

Fried Chicken is the perfect dish for a summertime meal.  Elizabeth raves about her mom’s fried chicken so we asked Susie Ries to show us how to make the perfect Southern Fried Chicken.

Morel Mushrooms   Back To Top

Every spring you can find mushroom hunters out in the woods scouting out the perfect morel mushroom.  The prized delicacy requires very specific growing conditions, making them quite the commodity.  If you don’t want to hunt them, Golden Fig in St. Paul has morel mushrooms.  Owner Laurie Crowell shows us a few recipes using the delicacy.

Cheese Recipes from Ellsworth Cheese   Back To Top

You don’t have to wait for the Minnesota State Fair to enjoy cheese curds!  Ellsworth Cooperative Creamery produces the tasty morsels every day.  Beth Ingli from Ellsworth Cooperative Creamery has a couple of picnic ideas using cheese. 

Selecting Cuts of Beef   Back To Top

There are plenty of cuts of beef that you might walk right past at the butcher counter, not knowing how tasty they can be. Steve Vranian, Executive Chef at Gianni's Steakhouse stopped by to reveal a few of his favorite cuts to use. 

Shrimp in Kimonos   Back To Top

As usual, the rhubarb is popping up and will be ready to pick first in your garden.  If you think dessert is the only thing you can put rhubarb in, think again!  From her cookbook, Rhubarb Renaissance, Kim Odie, creates a shrimp recipe for dinner!

Homemade Fish Sticks   Back To Top

TCL Kitchen Star, Alice Seuffert, shows us how to make fish sticks that your kids are sure to love!

Rob's Veggie Slider   Back To Top

Cooking for Dads host, Rob Barrett, is jumping on the Meatless Monday bandwagon.  He shows us how to make a slider perfect for your Memorial Day cookout.

Wild Ramp Recipes   Back To Top

Wild ramps, also known as spring onions or wild leeks, are an early spring vegetable with a strong garlic-like odor and an onion flavor.  The combination of onions and garlic is numerous cooking styles.  Golden Fig’s Laurie Crowell shows us how to use wild ramps in a few recipes.

Grilling with Latin Flair   Back To Top

It’s grilling season - so grab those burgers and throw them on the grill.  Chef and cookbook author, Amalia Moreno-Daamgaard shows us how to take your meal and give it a Latin flair, just by adding a couple of extra items.  

Grilled Bison Burgers Back To Top

Grass-fed bison is delicious and not at all gamy.  It’s leaner, lower in calories and more nutritious than beef.

Meatless Mondays: Lentils   Back To Top

Lentils provide more than half of your daily need of fiber and give you more potassium than a large banana.  Chef and cookbook author Robin Asbell shows us just a couple of easy ways to use lentils in your dinner recipes. 

French Lentil Salad with Asparagus Back To Top

This tasty salad can be served warm or cold. The delicious nutty flavor of the lentils is accented by thyme, bright champagne vinegar and soft, sweet peppers.

Curried Red Lentil Soup with Potatoes Back To Top

In a typical Indian meal, there is almost always a cup of dal, a simple bean or lentil soup.  This version is rich in vegetables and very mildly spiced. It's delicious with a dollop of plain yogurt along with some flatbreads or turmeric-seasoned basmati rice on the side.

Cooking with Citrus Oils   Back To Top

Terri Chaffer from The Oilerie in Maple Grove is showing us how cooking with citrus oils makes, can make an already delicious meal so much more flavorable.

Garlic Lime Chicken Back To Top

Terri Chaffer, owner of the Maple Grove Oilerie uses citrus olive oil to bring out the the flavors!

Valencian Paella   Back To Top

When Private Nutritional Chef Natalia Luque was just eight years old, her grandmother taught her how to make a Spanish rice dish that originated in Valencia, Spain.  She’s here to share that very special recipe with us, using the same paella pan that she learned how to make paella in.

Gluten Free Brunch Ideas   Back To Top

Making brunch is always fun but if you have to do it gluten free, you might think it’s a little tricky.  Cook and blogger, Amanda Paa, takes the stress away with her gluten free recipe ideas that every guest will love.

Caramelized Mushroom & Shallot Quiche with Polenta Crust Back To Top

Making brunch is always fun but if you have to do it gluten free, you might think it’s a little tricky.  Cook and blogger, Amanda Paa, takes the stress away with her gluten free recipe ideas that every guest will love.

Chicken Wild Rice Salad with Spring Vegetables and Avocado Back To Top

Making brunch is always fun but if you have to do it gluten free, you might think it’s a little tricky.  Cook and blogger, Amanda Paa, takes the stress away with her gluten free recipe ideas that every guest will love.

Quick Curried Shrimp   Back To Top

Laurie Crowell has worked for the Barefoot Contessa and owns her own gourmet grocery store called Golden Fig.  Laurie is all about healthy and organic cooking for her family, yet when it comes to cooking for herself she had to rethink that in order to kickstart her metabolism.  Laurie shares a tasty dish she came up with.

Fancy Toast   Back To Top

There is a new trend in the food world that takes a normally inexpensive side dish and turns it into a fancy main dish.  Expensive toast, known as Café Toast, is a huge trend in San Francisco and is spreading all the way to New York City.  Hell’s Kitchen in Minneapolis has a Toasted Sausage Bread that goes for $5.25 and at Bachelor Farmer, there are many café toast options.

Not Your Average Easter Brunch Ideas   Back To Top

Professional cook and food writer, Mecca Boss, uses ingredients from The Oilerie to put together a few dishes for  Easter brunch.  She puts together a Spring Egg Bake using soft boiled eggs and a Triple Berry Fruit Salad with Vanilla Vinaigrette.      

Spring Egg Bake Back To Top

Professional cook and food writer, Mecca Boss, uses ingredients from The Oilerie to put together a few dishes for  Easter brunch. 

Shirred Eggs   Back To Top

Shirred eggs are old fashioned and mostly forgotten.  They are nice for a crowd, pretty for a party, but easy enough for a weekday breakfast. It’s time to take a new look and cook book author Mary Jane Miller shows us how to prepare them.

Dinner-In-A-Box   Back To Top

Those dinners that come with everything you need all in a box are designed to help spend less time cooking  and more time eating with the family.  But do they taste good?  That’s the question!  Cooking for Dad’s host, Rob Barrett, says all you have to do is go wild and go beyond the directions on the box!  

The Hungry Girl Diet   Back To Top

Lisa Lillien is the author of the popular Hungry Girl Cook Books and creator of the Hungry Girl brand.  Now, for the first time she has a diet plan for you that will help you lose 10 pounds in 4 weeks.  It’s a free email service for hungry people!  You will receive recipes and a meal plan that will keep you full all day.

Spring Asparagus & Potato Egg Bake with Crispy Phyllo Crust   Back To Top

Antigoni Sander McCloud, co-owner of Kafe 421, has used Phyllo dough in plenty of traditional Greek dishes.  She shows us how it can be used in a Minnesota breakfast dish too!

Yucatan Pork with Mango Habenero Salsa & Spiced Rice   Back To Top

This slow cooked pork has its history in the Yucatan. The name of the traditional dish is cochonita pibil. Cochonita is baby or little pig and pibil is the Mayan word for buried. It is traditionally cooked in a hole in the ground and is great for feeding lots of people. The leftovers are plentiful for pulled pork sandwiches, tacos and soups.  Private Chef  Justin Davis shows us how to make his version in the kitchen.

Empanadas   Back To Top

Personal Chef Natalia Luque fell in love with cooking when she was a little girl growing up in Argentina.  With her focus on Spanish cooking, Natalia shows us how to make Empanadas

Meatless Monday Recipes   Back To Top

Meatless Monday is a national movement to improve your health.  Twenty nine countries are on board with this idea and even restaurants are participating.  Chef and cookbook author, Robin Asbell, shares a few recipes to help your family take part in this day.

Revamp Your Salads for Spring   Back To Top

It’s a bit early for the Farmer’s Market but you’re craving lighter fare and fresh fruits and vegetables?  Terri Chafer from The Oilerie in Maple Grove is freshening up your salads with homemade salad dressings.  

An Irish Meal   Back To Top

On St. Patrick’s Day, undoubtedly you will find Corned Beef popping up on menus everywhere.  Did you know that corned beef is NOT the national dish in Ireland?  It is, however, an Irish-American dish!  The Cooking Mom, Amy Hanten, shares some recipes to get an Irish meal on your table at home. 

Columbia’s Original 1905 Salad   Back To Top

BT from KTWIN is back in the TCL kitchen!  Columbia’s Restaurant is Florida’s oldest restaurant, according to their website, and it’s home of one of BT’s favorite salads.  He shows us how to make Columbia’s Original 1905 Salad.

Fish Grenoble   Back To Top

You are use to seeing Ted Farrell on Twin Cities Live with wine from Haskell’s.  Ted not only knows his stuff when it comes to wine, he knows how to use wine in the kitchen too! 

Put an Egg on It   Back To Top

One of the biggest trends in the culinary world right now is to top a dish with an egg. We asked private chef and former "Food Network Star" contestant, Justin Davis, to share a couple different ways to cook eggs and dishes they would be great with.

Jambalaya   Back To Top

We're celebrating Fat Tuesday with Jambalaya! Cookbook author Mary Jane Miller shares her recipe using shrimp, chicken & sausage.