Main Dishes

Cooking for Dads, Rob Barrett is heating up things in the kitchen with jalapeno recipes!

This weekend you can get out and celebrate at several different grilling festivals going on in the area.  Chef John Michael Lerma is grilling at this weekend’s Minnesota Monthly’s GrillFest* grilling up pork!

This weekend you can get out and celebrate at several different grilling festivals going on in the area.  Chef John Michael Lerma is grilling at this weekend’s Minnesota Monthly’s GrillFest* grilling up pork!

Chicken Veggie Pita
Ingredients:

4-5 Fast Fixin’ Chicken Nuggets
1 whole grain pita/flatbread
Approximate portions:
2 Tbsp Veggie Cream Cheese (store bought brand or homemade)
1 tsp chopped tomatoes
1 tsp chopped fresh red/purple onion (optional, can substitute red/green pepper)
1-2 Tbsp Shredded lettuce


Preparation*:
1. Using microwave- place Fast Fixin’ Chicken Nuggets on microwave safe plate or dish and heat according to package directions.

2. Toast or warm pita/flatbread before assembling.

3.  Spread veggie cream cheese in center of warmed pita, layer with tomatoes, onions/peppers, lettuce, and chicken nuggets.  Fold pita in half to create a taco like shape.

6.  Serve with side of fruit salad.  

Chicken Veggie Pita + Fruit Salad + Sweet Potato Chips + Glass of Milk = Nutritious and Complete Meal

Enjoy!

* Note- alternatively may heat pita/flatbread and chicken nuggets in oven, wrap.  Ingredients can vary per taste and desired amount.   Example, can add chopped peppers, black olives, carrot slices, cucumber slices, sprouts, fresh spinach, mushrooms, etc.  
 

Chicken Parm Sandwich
Ingredients:

4-5 Fast Fixin’ Chicken Nuggets
1 whole wheat sub/hoagie roll, French roll, or other whole grain bread of choice.  
Approximate portions:
2 Tbsp Spaghetti/Marinara Sauce
1-2 tsp Shredded parmesan cheese

Preparation*:
1. Using microwave- place Fast Fixin’ Chicken Nuggets on microwave safe plate or dish and heat according to package directions.  

2. With a minute remaining, stop microwave and sprinkle cheese over the nuggets. Return to the microwave and finish heating.

3. Toast or warm bread in the oven before assembling sandwich.

4. Heat sauce in covered microwave safe dish ~30 seconds, until warm and bubbling but not boiling.

5.  Spread sauce on the bottom half of the sliced roll. Layer on the chicken nuggets and melted cheese. Add another spoonful of sauce on top and gently press down the top half of the roll.

Chicken Parm Sandwich + Salad + Clementine + Glass of Milk = Nutritious and Complete Meal

Enjoy!

* Note- alternatively may heat bread and chicken nuggets in oven, wrap bread in foil first.  Ingredients can vary per taste and desired amount.   Example, can add chopped peppers, black olives, arribiata or spicy sauce, etc.   Can substitute baby carrots and cherry tomatoes with dressing instead of salad.  






 

Chicken Verde Wrap
Ingredients:

4-5 Fast Fixin’ Chicken Nuggets
1 Spinach Tortilla (other tortilla of choice can be substituted)
Approximate portions:
2 Tbsp Guacamole with chopped tomatoes (store bought or homemade)
1 tsp chopped fresh red/purple onion (optional, can substitute red/green pepper)
1-2 Tbsp Shredded lettuce
1-2 tsp Shredded cheese (Mexican style, Monterey Jack, Cheddar,
Salsa verde to taste


Preparation*:
1. Using microwave- place Fast Fixin’ Chicken Nuggets on microwave safe plate or dish and heat according to package directions.

2. Wrap tortillas in damp paper towels, heat in microwave ~15-20 seconds until warmed, but not stiff.

3.  Spread guacamole in center of warmed tortilla. Add onions/peppers, lettuce, cheese, chicken nuggets.  Folding sides in, wrap contents into tortilla like a burrito.  

6.  Serve with side of salsa verde.
 
Chicken Verde Wrap + Salsa + Mango slices + Glass of Milk = Nutritious and Complete Meal

Enjoy!

* Note- alternatively may heat tortillas and chicken nuggets in oven, wrap tortillas in foil first.  Ingredients can vary per taste and desired amount.   Example, can add chopped peppers, black olives, black bean refried beans, fruit salsa, hot sauce, etc.

Chicken Fiesta Wrap
Ingredients:

4-5 Fast Fixin’ Chicken Nuggets
1 Spinach Tortilla (other tortilla of choice can be substituted)
Approximate portions:
2 Tbsp Refried Beans (vegetarian or fat free version)
1-2 tsp chopped fresh tomatoes
1 tsp chopped fresh red/purple onion
1-2 Tbsp Shredded lettuce
1-    2 tsp Shredded cheese (Mexican style, Monterey Jack, Cheddar, any preferred
Salsa


Preparation*:
1. Using microwave- place Fast Fixin’ Chicken Nuggets on microwave safe plate or dish and heat according to package directions.

2. Wrap tortillas in damp paper towels, heat in microwave ~15-20 seconds until warmed, but not stiff.  

3. Place refried beans in microwave safe bowl or shallow dish, cover and heat ~1-2 minutes.

4. Chop tomatoes and onion, set-aside until ready for use.  

5.  Spread refried beans in center of warmed tortilla, layer with tomatoes, onions, lettuce, cheese, and chicken nuggets.  Folding sides in, wrap ingredients into tortilla like a burrito.  

6.  Serve warm with side of salsa.  

Chicken Fiesta Wrap + Pineapple or Mango Salsa + Orange slices + Glass of Milk = Nutritious and Complete Meal

Enjoy!

* Note- alternatively may heat tortillas and chicken nuggets in oven, wrap tortillas in foil first.  Refried beans can be prepared on stove-top.   Ingredients can vary per taste and desired amount.   Example, can add chopped peppers, black olives, black bean refried beans, fruit salsa, hot sauce, etc.  
 

Chicken nuggets are easy to make and are popular with kids, but serving them with barbecue sauce isn't the only option. Fast Fixin' dietitian Kathy Mora shares recipes using chicken nuggets.

Ingredients
4tbs. Sake
3tbs. lime juice
4tbs. lemon juice
1/3cup. Soy sauce
1tbs. Tamari
2tbs. Mirin
1tbs. Rice wine vinegar
2tbs Fresh grated horseradish
4 Skinless, Boneless Walleye fillets
1/4tsp Salt
1tbs parsley
Fresh ground black pepper
Soba noodles 1pack
Julienne Vegetables. Red pepper, carrot, green onion,
1tbs Sesame oil

Directions
Horseradish Ponzu: Whisk together lime and lemon juices, soy sauce, tamari, mirin, horseradish, rice wine vinegar. Allow time for flavors to meld.

Walleye: Lay Walleye fillets on platter. Season with salt pepper and parsley. Starting with tail end roll up fillet parsley side out. Secure with toothpick. Set fillets on plate that fits in the bamboo steamer basket and pour sake over fish. Set the plate into the steamer, cover tightly and set over a boiling pot of water. Steam for 5 minutes.

Soba noodle salad: Cook soba noodles, cool and toss with sesame oil. Toss vegetables in the noodles and drizzle with ponzu.

Instead of fryin’ up your walleye this weekend in beer batter, why not try and Asian Twist. Grand View Lodge Executive Chef Michael Manders shows us how to make a healthy sake steamed walleye.

For Mother's Day, send the kids in the kitchen and have them make a speciall brunch for Mom. We brought in a kid cook, Paige, to show us some easy ideas with items from The Oilerie.

Our friends from Acapulco Restaurant provide refreshments for our audience every Friday.  They are helping us kick off Cinco de Mayo weekend by teaching us how to make one of their popular menu items – at home!

Maple syrup is a staple in many homes at breakfast time for those pancakes and waffles.  But Laurie Crowell from Golden Fig says you can use that syrup for so much more.  Laurie shows us some recipes using maple syrup.

It’s finally time to fire up that grill!  But wait, that doesn’t mean you have to get out the burgers.  Kafe 421’s Antigoni Sander McCloud shows us how to make a Spanakopita Veggie Burger and a Spring Vegetable Veggie Burger with Lemon Garlic Mayonnaise that she says you’ll pick over regular burgers!  

Prepared by Kafe 421’s Antigoni Sander McCloud.

Prepared by Kafe 421’s Antigoni Sander McCloud.

Holistic Health Coach, Kelley Suggs, got pretty excited when she came across this pin  on Pinterest.  It is grain/gluten free, which fits in with a lot of people are trying to accomplish and this tasty recipe makes it so easy, and it was so good it even made it into her meal planning services.

We are getting inspired in the kitchen with the Pie Guy, chef John Michael Lerma, with some pins that he got inspired from for a Spinach & Artichoke Sandwich Melt and a Strawberry Cheesecake Cupcake recipe.

Southern meats are divine in their simplicity.  Who doesn’t love a rack of mellow barbecued ribs, sliced ham, or crisp-crusted juicy fried chicken.  It’s the slow simmered sides that Southern Nanas make to go with these that really capture your heart.  Bring on the Meat and Three.  Cookbook author Mary Jane Miller explains.

Cookbook author, Mary Jane Miller, brought Ellen McNamara back home to her southern roots with her down home cooking.  And just in case it isn’t obvious, you really need to have mashed potatoes of some sort to go with this homey supper dish!

Laurie was the very first guest on Twin Cities Live five years ago with her Basil Balsamic Mozzerella Skewers.  She’s back with an update to the recipe in three different ways!

Tyler Purohit knows a thing or two about pizza – like most twelve year old boys.  But Tyler loves making his own and he’s all about making it as nutritious as possible.  That’s because Tyler was diagnosed with brain cancer last January.  In addition to his treatments, he eats as many cancer fighting foods as he can.  Tyler and his cooking partner, owner of The Oilerie in Maple Grove, Terri Chaffer, are here to show us how he makes his T-Sizzler Pizza! 

Cooking for Dads host, Rob Barrett, is pulling out the griddle to make breakfast, lunch, and dinner – all at the same time.    

The classic steak and baked potato is a favorite of Mike Morris’ so we challenged one of our chefs to put a spin on it.  Former Food Network Star contestant Justin Davis steps up to the challenge!

From her spring edition of her e-cookbook series of “Nourish”, Anna Dvorak is getting us ready for the warmer weather.

TCL Kitchen Star, Alice Seuffert, is taking it up a notch again with an unlikely ingredient .  She’s taking the classic club and adding a twist with No Name® Salmon Fillets.

Alice Seuffert, TCL Kitchen Star kicks up pasta salad with a new ingredient.  She’s adding a twist with No Name® Salmon Fillets.

Do you remember Sizzlean?  The 80’s was also the era of Bartles and Jaymes wine coolers and it’s also when tri-colored pasta hit the shelf.  Some of the food trends have come a long way.  Cookbook author, Mary Jane Miller is here bringing those trends up to date.

Change the vegetables with the seasons.  Roasted pea pods, green beans or Brussels sprouts would all taste great.

Asparagus is already popping up on store shelves but if you’ve never tried it except as a side dish, Laurie Crowell from Golden Fig is here with some tasty ideas for you! 

Like a lot of you, getting the kids out the door can be a struggle for our Kitchen Star Alice Seuffert who is a busy mom of two.  So she has some fast breakfast ideas for the kids.

Chef John Michael Lerma knows how to take a favorite snack food and use it for cooking.

Tim McKee is the Head Chef and owner of La Belle Vie, one of the best restaurants in the Midwest. He's also the first chef in Minnesota to win the prestigious James Beard Award for Best Chef. Tim joined us to make Roasted Striped Sea bass with Spring Vegetable Risotto and Shallot-herb Butter.

According to Living Social, the average family eats out four times a week because of busy schedules.  Moms say between working, keeping the kids busy, and trying to have family time, it’s hard to get a family meal on the table.

In honor of St. Patrick’s day and Twin Cities Live, Acapulco created a special menu item just for us

BT has the perfect recipe to put that ground beef to use this St. Patrick’s Day!

It's one of the many popular foodie trends you're seeing on Pinterest: cooking with croissants.
We challenged Kafe 421's Antigoni Sander McCloud to see what she would make for dinner and dessert.

Rosemary and Blue Cheese Beef Wellies with Mushroom Sauce
Serves 4 People

4 - 6oz. Pieces of Filet Mignon   
4 oz. Blue Cheese, Room Temperature
5 Tbsp. Unsalted Butter, Room Temperature    
1 1/2 Tbsp. Fresh Rosemary, minced
1 Pound Button Musrhooms, sliced    
1 Large Shallot, minced
1/2 Cup Dry White Wine    
1 1/2 Cups Unsalted Chicken Stock
2 Tbsp. Heavy Cream    
2 Tbsp. Fresh Parsley, chopped
2 - 8oz. Tubes Crescent Roll Dough (Like Pillsbury or Immaculate Baking Co.)    
1 Egg, beaten with a splash of water
Salt    
Black Pepper
Flour    

Prepare The Meat
Place the Filets on a plate and bring the meat to room temperature, leaving on the counter for 30 minutes to 1 hour.  

Sprinkle each Filet liberally with salt and pepper.

Heat a non-stick skillet over medium high heat.  Add 2 Tbsp of Butter, when the bubbles have subsided, add the meat, browning on each side for about 3 minutes, allowing the meat to get a nice brown crust.  When both sides have been seared remove the Filets from the skillet, set on a plate and cover with tin foil, allowing it to rest for about 20 minutes.  Set the skillet aside and don't wash it, you will use it, and the flavor bits that are stuck to it's bottom, to make White Wine Mushroom Sauce below.

Prepare The Blue Cheese Topping
While the meat is resting prepare the cheesy topping.  In a small bowl mix together the Blue Cheese, 2 Tbsp. of Butter and Fresh Rosemary.  Spoon the mixture into a piece of plastic wrap and shape it into a wide log.  Once the shape has been made wrap the cheese in the plastic wrap, place in the fridge, allowing it to set for at least 15 minutes, you can put it in the freezer to speed up the process if you wish.

Assemble the Wellies
Preheat oven to 375°F and begin putting the Wellies together.

Lightly flour the counter top and unroll the crescent dough.  Press the dough together at the seams so that none of serrations appear, then, using a rolling pan, stretch the dough out a bit, and then cut it into dough into two equal sized squares.

Remove the Blue Cheese Log from the fridge and cut into fourths.  Working  with one Filet at a time, place one slice of the Blue Cheese mixture onto the meat and press it onto the top of the Filet.  With the cheese side facing the dough, place the Filet in the center of the Crescent Dough Square.  Brush all four edges of the square with the egg wash and then fold the sides of the dough into the center of the meat, sealing the filet like a package.  Repeat this process with the second tube of Crescent Dough and the remaining three Filets.

When all four Wellies are ready, place them onto a parchment lined baking sheet, brush each one with the egg wash and place them in the oven.  Bake for about 20 - 25 minutes for medium rare, or a bit longer if you want your meat a little more well done.  If the dough is starting to get too brown, gently cover it with tin foil, to keep it from getting too much color.  When the Wellies are done, remove them from the oven,  rest for 10 minutes and then serve!  

For a complete meal serve the Wellies with White Wine Mushroom Sauce, Roasted Asparagus and Roasted Baby Red Potatoes.

Make The Mushroom Sauce
Add the remaining 2 Tbsp. of butter to the skillet and melt over medium heat.  Add the Shallots, and sauté for about 2 minutes.  During this time be sure that you are scraping up the flavor bits at the bottom of the skillet.

Add the Mushrooms and cook for about 8 to 10 minutes, they will eventually release much of their moisture and look lightly browned.  

Next turn the heat up to medium-high, add the White Wine and scrape up any remaining brown bits from the pan, simmer until the alcohol has cooked off and most of the liquid has been absorbed by the mushrooms.  

Next add the Chicken Stock, 1/4 Tsp. Salt and 1/8 Tsp. Black Pepper, simmer for about 3 minutes.  

In a small bowl combine 1 Tbsp. Flour and 1 Tbsp. Unsalted Butter, stir this into the simmering sauce, you will see the sauce immediately begin to thicken.

When the butter and flour are well incorporated into the sauce, remove the skillet from the heat, stir in the and Heavy Cream and Parsley, taste and adjust the seasonings if necessary.

Tips
You can prepare the beef wellingtons up to 12 hours in advance.  Simply keep them in the fridge and wrapped in plastic wrap.  

Before baking them, bring them to room temperature on the counter for about 30 minutes and then place in the preheated oven.  

The Mushroom Sauce can be prepared a couple of hours in advance.  Simply re-heat it over a low flame on the stove so that the cream doesn't separate, and if it is a little too thick, add a splash more Chicken Stock to loosen it up.
 

We challenged cookbook author Mary Jane Miller to create an off-the-wall recipe using French toast. The result: combining cheese curds and French fries with French toast to create a French Toast Poutine Sandwich with Maple Sausage Gravy.

YUMMY IN MY TUMMY VEGGIE CHILI

Serves 6-8

 

2 (26 ounce cans) crushed tomatoes or tomato sauce

2 (15 ounce) cans diced tomatoes & green chilies, undrained

1 (15 ounce) can dark red kidney beans, drained & rinsed

1 (15 ounce) can light red kidney beans, drained & rinsed

1 (15 ounce) can black beans, drained & rinsed

1 (15 ounce) can pinto beans, drained & rinsed

1 cup water

2 zucchini, diced

1 pound portobella mushrooms, diced

1 red pepper, diced

1 small onion, diced

3 cloves garlic, minced

2 celery stalks, diced

1 teaspoon ground black pepper

1 ½ teaspoon ground cumin

2 teaspoons salt

1 teaspoon ground chipotle powder

1 ½ teaspoon crushed red pepper flakes

5 tablespoons chili powder

 

*Place all ingredients in a crock pot, stir until all ingredients are combined.

*Cook on LOW for 6 hours or HIGH for 4 hours.

*Serve with a dollop of plain greek yogurt or sour cream.

HEARTY CHICKEN & VEGGIE SOUP
Serves: 6-8

1 pound boneless, skinless chicken breasts, cubed
16 ounces frozen vegetable medley *carrots, broccoli & cauliflower
2 (15 ounce) cans cannellini beans, drained & rinsed
12 cups chicken broth
2 celery stalks, diced
1 small onion, diced
3 cloves garlic, minced
½ teaspoon rubbed sage
½ - ¾ teaspoon cayenne pepper
1 Tablespoon dried parsley
1 teaspoon salt
½ teaspoon ground black pepper

*Place all ingredients in a crock pot.
*Cover & cook on HIGH 4-6 hours & LOW 6-8 hours.

•    Cannellini beans are one of the least glycemic beans with a GI score of 31.
•    Low GI foods such as cannellini beans metabolize slowly, and provide steady energy for hours following their consumption.
•    In addition to providing antioxidants that that help keep your skin wrinkle-free, cannellini beans deliver an abundant supply of copper and plant-based healthy protein which are among the best nutrients for fighting wrinkles.
 

BUFFALO ROAST w. ROOT VEGGIES
Serves:  6-8  with leftovers

3 # Buffalo roast
4-6 purple potatoes, quartered
4-6 red potatoes, quartered
1 rutabaga, peeled & diced
2 cups sliced orange or yellow carrot
1 medium onion, sliced
3 celery stalks, chopped
3 cups beef broth
½ teaspoon ground black pepper
1 Tablespoon Herbes de Provence
2 bay leaves
*Place all ingredients in a crock pot.  
*Cover & cook on HIGH 4-6 hours or LOW 6-8 hours.  
*Meat will shred easily when done.
*Serve roast with the veggies on the side.

NOTE:  
•    USDA notes 3 oz roasted buffalo meat = 111 calories
•    Buffalo meat is sweeter.
•    Double the iron compared to beef:  3mg in buffalo vs. 1.7 mg in beef
•    Almost ½ the fat compared to beef: 5 grams fat in buffalo vs. 9 grams in beef
•    USDA study on purple potatoes showed a 4% decrease in blood pressure.
•    Purple potatoes contain 4 times as much antioxidants as it’s cousin “white russet potato”  **SAME AS A HANDFUL OF BERRIES (BLUEBERRIES/CHERRIES/POMEGRANATES)
 

When you think of cooking in a crock pot, comfort foods covered with cheese, cream of Mushroom soup, and in turn calories. But a couple quick changes and you can have a healthy meal. Cook Kirsten Shabaz shares some recipes.

Take what you love about pizza and put it in other dishes, including pizza soup and pizza dip. The Cooking Mom, Amy Hanten, is here with recipes.

If you're off from work or at home with the kids due to the snow, chances are you're not venturing out to the grocery store for dinner. Instead raid your pantry. Kowalski's Markets Culinary Director Rachael Perron joins us with French Crêpe dinner ideas.

Even though it's snowing, we decided to fire up the grill and make Grilled Snow Balls with Cooking for Dads host Rob Barrett.

Easter is three weeks away and Meg Dahmer with Pigtale Twist wants you to plan early.  She has recipes for an easy way to make the ham to a dessert perfect for spring! 

Easter is three weeks away and Meg Dahmer with Pigtale Twist wants you to plan early.  She has recipes for an easy way to make the ham to a dessert perfect for spring! 

Chef Chris Crary was a finalist on Top Chef: Texas  and is the Executive Chef at one of the most exclusive restaurants in Santa Monica, California.

Chef Chris Crary was a finalist on Top Chef: Texas  and is the Executive Chef at one of the most exclusive restaurants in Santa Monica, California.