Main Dishes

Rob's Peanut Butter Steak

In honor of TCL’s Man Show, Cooking for Dads host, Rob Barrett prepares some meat on the grill for the guys!

Red Wine Poached Eggs  

Gavin Kaysen opened Spoon and Stable in the fall of 2014 for dinner.  Now they are opening for brunch on Sunday, March 22nd!  Chef Gavin gives us a taste of what you’ll find on the menu. 

Corned Beef & Cabbage  

A traditional meal for St. Patrick’s Day is, undoubtedly, corned beef and cabbage.  It’s interesting to note that this meal is actually an adaptation of an Irish dish that the immigrants created when they came to America.  Just like those immigrants did hundreds of years ago, Eli Wollenzein, owner and chef of Coalition Restaurant, is putting a new twist on the dish. 

Olive Grove’s Chicken Recipes  

You either roast chicken, grill it, or fry it. Either way, the same old chicken dinner can get boring.  Natalie Jaeger, owner of The Olive Grove, says adding some simple ingredients can really change up your normal chicken dinner. 

Chef Todd English’s Scallops  

Five time James Beard Award winner, Chef Todd English, has a new line of cookware that he is debuting.  He prepares Scallops with Walnuts and Oranges to show them off.

You can purchase the Todd English Collection tomorrow night at 9PM on EVINE Live or on Evine.com.

 

Scallops with Walnuts and Oranges

Serves 4

¼ cup flour
1 tsp kosher salt
¼ tsp black pepper
1 pound scallops
1 tbls olive oil
1 tsp unsalted butter
8 fresh, frozen, or canned walnuts, shelled and finely chopped
1 tbls chopped fresh flat-leaf parsley leaves
½ cup fresh orange juice
½ cup chicken broth
1 orange, peeled and divided into segments and cut from membranes

In a small bowl, mix together the flour, salt, and pepper.  Place the scallops on a large plate and sprinkle with the flour mixture.

Place a large skillet over medium-high heat and when it is hot, add the oil.  Add the scallops and cook until deeply browned on all sides, about 1 to 2 minutes per side. Transfer the scallops to a plate.

Wipe the skillet clean.  Melt the butter over medium heat. Add the walnuts and parsley and cook until the chestnuts are browned, about 2 minutes.  Add the orange juice and broth and cook until the sauce reduces and begins to thicken, about 2 minutes.

Return the scallops to the sauce, add the orange segments, and cook for 1 minute.  Serve immediately.

Irish Beef Stew  

With St. Patrick’s Day on the horizon, the Cooking Mom, Amy Hanten, is cooking up a traditional Irish beef Stew with beer and serving it up in a bread bowl.

Cooking with Harissa  

Harissa is one of the hottest trends in spicy foods.  Antigoni Sander McCloud, co-owner of Kafe 421, explains what it is – and shows us how to cook with it.

Snapper “Basquaise”   Back To Top

Chef Gavin Kaysen, owner and chef of Spoon and Stable - one of the hottest restaurants in the Twin Cities, shows us how to make a seafood dish at home that’s going to fill you up too.  Gavin is using snapper in this dish but says you can use any fish you want.

Food Fight Preview   Back To Top

Some 5 Eyewitness News anchors are being teamed up with an Executive Chef from a local restaurant to create a new and unique dish.  It’s the 2nd Annual Food Fight at the Minneapolis Home + Garden Show on Saturday, February 28th at noon.

Mary Jane’s Braised Pot Roast   Back To Top

This is a basic roast with tons of flavor.  If you chill and slice the beef, reheating it in its own juices, it’s fancy enough for company.  Be sure to serve this with mashed potatoes, creamy polenta, or noodles to make the most of the yummy sauce.

Beef for Breakfast   Back To Top

February is National Hot Breakfast Month!  The most important meal of the day just got better (and beefier).  Adding protein to your morning meal will keep you satisfied longer.  Twin Cities Live Kitchen Star, Alice Seuffert, shows us how to add beef to your breakfasts with recipes from the Minnesota Beef Council

Rotisserie Chicken Ideas   Back To Top

For a quick weeknight meal, grabbing a rotisserie chicken from the grocery store is one of the easiest things to do.  Instead of eating it plain with a side dish, why not kick it up a notch.  Personal chef, Sarah Lang, has some ideas to jazz up your rotisserie chicken.

Olive Grove Pasta Salads   Back To Top

Summertime is not the only time for pasta salads!  Natalie Jaeger, owner of The Olive Grove in Mendota Heights, gives some of your favorite pasta salads a winter makeover.   

Lunar New Year Meal for Luck   Back To Top

Thursday, February 19th, is the Lunar New Year also known as the Chinese New Year.   On the evening preceding Chinese New Year’s Day, families gather for the annual dinner.  Chef and cookbook author, Robin Asbell, prepares a dish that you can create to help bring luck to you and your family this Lunar New Year.

Kid-Friendly Valentine's-Inspired Recipes   Back To Top

The Cooking Mom, Amy Hanten, stopped by with kid-friendly Valentine's-inspired recipes that the whole family will enjoy.

Heart Healthy Salmon Meal   Back To Top

Eli Wollenzien, owner of Coalition Restaurant, gives us just a taste of spring with his salmon dish – and it’s good for your heart health too!  

Game Day Recipes   Back To Top

The Cooking Mom Amy Hanten stops by the TCL Kitchen to share her go-to recipes to snack on while watching the big game!

Healthy Breakfasts   Back To Top

TCL’s Kitchen Star, Alice Seuffert, is always coming up with creative recipes.  As a mom, eating healthy is important to her.  She has tried a few diets like the Paleo Diet and Whole 30.  With both diets, she says her biggest challenge has always been breakfast.  She’s making it easier for you with her go-to healthy breakfast ideas.

Tasty Super Foods   Back To Top

The term “super foods” refer to food that is full of all the good stuff, like nutrients and vitamins.  Not all said foods are favorites with people though.  Owner of The Olive Grove, Natalie Jaeger, says she can change your mind with some of her recipes and will have you asking for more.

Roasted Beef Rib with Carrots Fondant and Red Wine Shallots   Back To Top

Gavin Kaysen is chef at one of the newest and hottest restaurants in Minneapolis, Spoon and Stable.  He shares a dish he likes to make at home for his family.  

Seared Salmon w/ Preserved Lemon & Rice Salad   Back To Top

Chef Mike DeCamp, from La Belle Vie, prepares a dish that he makes for his family at home.

Pozole Soup   Back To Top

Chef Eli Wollenzien (and co-owner of Coalition Restaurant) prepares a favorite soup he often makes for his wife at home.

Fish & Chips   Back To Top

The executive chef from CRAVE, Stewart Woodman shares his spin on fish and chips that he makes for his family.

Flautas   Back To Top

Chef’s and restaurant owners Chef’s and restaurant owners are sharing their favorite family recipes.  Co-owner of El Burrito Mercado, Milissa Silva-Diaz, shares a simple but favorite recipe of the family’s. 

Quick & Healthy Egg Lemon Soup   Back To Top

We are helping you kick the new year off with healthy eating with meals that are easy too.  Antigoni Sander McCloud from Kafe 421 shows us her Greek Egg Lemon Soup.

Quick & Healthy Macadamia Lettuce Wraps   Back To Top

Cooking for Dad’s host, Rob Barrett offers his Macadamia Lettuce Wraps as a quick and easy dinner idea that’s healthy too.

Quick & Healthy Garlic Butter Steamed Fish   Back To Top

Cookbook writer, Mary Jane Miller’s recipe will not only save you time making it but will be quick to clean up too.

Quick & Healthy Quesadillas   Back To Top

Chef and cookbook author, Robin Asbell, shares an easy meal to make that is not only quick but healthy too.

Breakfast in Bed   Back To Top

Katy Gerdes from Angel Food Bakery stopped by to share some easy recipes for breakfast in bed.  Dez got a sweet deal out of this one!

Winter Salads & Spiced Nuts   Back To Top

Professional cook and food writer, Mecca Boss, shows us some winter salads with ingredients from The Oilerie.  Plus, she prepares some spiced nuts that she says are perfect to add to the salads.

Cooking with Wine   Back To Top

Our wine guy, Ted Farrell from Haskell’s, unquestionably knows his wine.  But, he knows his way around the kitchen too.  He cooks up Rib Eye Steaks in Red Wine Sauce.  Plus he suggests some wines perfect to pair with whatever you are having for dinner. 

Rustic Italian Braised Short Ribs   Back To Top

TCL Kitchen Star, Alice Seuffert, prepares another easy Italian dinner using products from Alessi.

Chicken Amore   Back To Top

TCL Kitchen Star, Alice Seuffert, has an easy dish to prepare for the weekend using products from Alessi.

Smashed Potato Recipes   Back To Top

Inspired by the "show me how the piggies eat" scene from "A Christmas Story," Mary Jane Miller prepares a few tasty variations on smashed potatoes.

Holiday Breakfast Ideas   Back To Top

Chef and cookbook author, Robin Asbell, has some breakfast ideas that you’ll want to check out to make the first meal of the day special for the holidays. 

Turkey for Two   Back To Top

Not everyone has a huge family to feed on Thanksgiving.  Cookbook contributor, Mary Jane Miller, shares her recipe for Turkey for Two!

Gluten Free Thanksgiving Recipes   Back To Top

If you have family or friends coming to your Thanksgiving that are sensitive to gluten, there is no need to worry.  Author and food blogger, Amanda Paa, has recipes for gluten free gravystuffing, a pie crust, and a pumpkin pie that she says are easier than the ones you are use to making! 

Farfalle with Bacon and Mushroom Cream Sauce   Back To Top

TCL Kitchen Star, Alice Seuffert, shows us an easy recipe using products from Alessi.

Easy Make Ahead Meals   Back To Top

If you want to bring a new mom dinner you’ll want to bring something that can be made ahead of time, freeze it, and still taste great.  The cooking mom, Amy Hanten has an easy make ahead Southwest Chicken Stew and her Spinach Lasagna Roll Ups.

Use What You’ve Got   Back To Top

Instead of running out to the store and getting more, owner of Golden Fig, Laurie Crowell, says get creative!  If you don’t have enough of something use what you have and make them a different way to stretch what you have.  She shows us some ideas of ways to do that.

Meatloaf Cupcakes Back To Top

Food stylist, Rachel Sherwood, shares her recipe for meatloaf cupcakes.

Kitchen Inferno   Back To Top

A new show called, Kitchen Inferno, premieres on Food Network at 10 PM on November 5th.  It’s a cooking competition show where when you win, you get a couple of thousand dollars.  Then the host gives you a choice to either take the money and run or risk it all for a chance to win $25,000.  One of the judges on this new show is a familiar face to us, it’s Chef Daniel Green!

Baked Ziti Arrabbiata   Back To Top

Dana Cowin, the Editor-in-Chief of Food & Wine Magazine, shares a recipe for Baked Ziti Arrabbiata from her cookbook, "Mastering My Mistakes in the Kitchen."

Fall Soups   Back To Top

As soon as the temperatures drop, that’s the time that people start making their homemade soups.  Personal Chef Sarah Lang shares some of her favorite fall soup recipes.

Chili Recipes   Back To Top

Homemade chili just gets better the days after you first make it.  Instead of just putting a bowl in the microwave, Antigoni Sander McCloud from Kafe 421, has some other creative ways to use the leftover chili.       

Nachos for Dinner   Back To Top

Usually chips covered in cheese and jalapenos, the nachos are getting a boost!  Golden Fig’s Laurie Crowell turns the yummy snack food into a healthy, balanced dinner. 

Festive Fall Dinner   Back To Top

One of our favorite ways of entertaining usually involves guests offering to bring something. The Oilerie invited Elizabeth to bring one of her favorite salads, and Mecca with the Oilerie St Paul prepared a wonderful fall feast that’s perfect for entertaining friends.

Italian Balsamic Roast Chicken and Potatoes Back To Top

Laying fresh, dried and infused herbs in this dish is the trick to boosting flavors.

Fun & Easy Halloween Recipes   Back To Top

Getting the kids to eat anything but candy on Halloween night can be difficult.  Cooking Mom Amy Hanten says she has a quick meal idea that keeps in the Halloween spirit.

Pork Tenderloin with White Balsamic Vinegar   Back To Top

TCL Kitchen Star, Alice Seuffert, shows us how mushroom soup can be used for a fancy (and easy) pork tenderloin dinner.  Although it isn't what you might think.