Main Dishes

Rustic Italian Chicken  

Family schedules are busy enough as it is, but add in the holiday hustle and bustle, and finding time to prepare a fresh meal that tastes great is a challenge to say the least! That’s where you put your slow cooker to work!  Creator of Dining with Alice, Alice Seuffert uses hers to prepare a Rustic Italian Chicken recipe from Red Gold Tomatoes.  

Raghavan Iyer’s Potato Lasagna  

Minneapolis chef Raghavan Iyer is an award-winning recipe developer. The 2016 James Beard Award winning cookbook author was featured in the New York Times, Weight Watchers Magazine, and Fine Cooking. He’s back in the TCL kitchen to chat about his latest cookbook, “Smashed, Mashed, Boiled, and Baked – And Fried, Too!” and share a recipe for Italian Potato Lasagna.

Baked Cranberry Orange Oatmeal and Cranberry Orange Bread  

The Cooking Mom Amy Hanten knows how to feed a crowd of guests staying at your home over the holidays. She shares her recipes for baked cranberry orange oatmeal and cranberry orange bread.

Grandma Bessie's Pancakes

Steve tries his hand at making pancakes!

Crowd Pleasing Beef  

Serving beef to a crowd can be tricky.  Uncle Frank likes his holiday roast rare but your brother will only eat it well done.  Charlie Cory from Big Steer Meats joins us to share the one cut of beef that is sure to please everyone.

Family Slaw Night  

Cooking for Dads host Rob Barrett says he knows what the next big family get together will be – Family Slaw Night!  He’s the man to show us all how cabbage can be fun!

Comfort Food Workout and Healthy Slow Cooker Recipes  

Comfort food doesn't have to fill you up with calories. Ali Holman from shares some of her favorite healthy slow cooker recipes and a "comfort food workout" if you've indulged a bit too much already.

Homemade Halloween Recipes   Back To Top

Turn "scary" inspiration like Jack O'Lanterns and spider webs into tasty Halloween-themed dishes! The Cooking Mom Amy Hanten shows us how.

Chili Showdown Presented by MN Beef Council   Back To Top

As if sitting down to watch the Minnesota Vikings on Sunday won’t be entertaining enough for you, we are amping up game day even more!  The Minnesota Beef Council presents a chili showdown. 

Chili certainly has a way of uniting people around a warm bowl of goodness. How you like your chili is another story. Some people like it chunky while others prefer something with more broth. Many like beans in the mix, but some purists stick to beef only. Whatever tickles your chili fancy, there are a few key ingredients that make any pot a hit!

First up is Chef Jeff Anderson, the Culinary Brand Manager for Blue Plate Restaurant Company with his chili recipe.

Chili con Carne


2 T Ancho Chile Powder
2 oz Canola oil
3 cups Yellow onion
8 Garlic cloves
6 Roasted Poblano Peppers
28 oz Tomato Filets canned
2 T Cumin
½ tsp Ground Allspice
¼ tsp Ground Cinnamon
2 T Dried Oregano
2 T Tamarind Paste
10 oz Shiner Bock
1 T Kosher Salt

1.  Pat the steak dry with a clean paper towel, and season with the kosher salt, let stand for 10 minutes. Combine the tomato paste, ancho chile powder and a little of the beer to thin the paste out to creamy consistency that can be rubbed onto the meat. ?

2.  Smoke for roughly 2 hours with indirect heat to an internal temperature of 140 degrees. ?

3.  Remove from smoker and cover with foil for 20 minutes. ?

4.  Pull or cut the steak into small bite sized pieces, 1 1⁄2”. ?

5.  Dice the Poblano peppers to 1”. ?

6.  Heat a cast iron soup pot with the canola oil to almost smoking, add the onions and stir continuously to keep from burning, onions will soften and begin to brown. Reduce heat to medium and add the spices, stir to incorporates the spices. Add the smoked steak and Poblano peppers, cook for 5 minutes ?

7.  Reduce heat to low and add the tomatoes, beer, tamarind, oregano and garlic and let simmer for 1 hour. ?

8.  Taste and adjust seasoning if necessary.


Chef Mitch Wachman from Bonfire Restaurant Company gives us his favorite chili recipe.

Bull Bite Chili


1.5 Lbs Chuck Roast / Stew Meat cut ½ inch cubes
2 Tbl Extra Virgin Olive Oil
2 Tbl Cajun Spice – Bull Bite Seasoning
1 Cup Onions, medium dice
½ Cup Red Peppers, medium dice
½ Cup Green Peppers, medium dice
1 Tbl Chipotle peppers, pureed
1/2 Tbl Beef Base
1/2 Tbl Chicken Base
2 tsp  Cumin, ground
2 tsp Chili Powder
½ tsp Black Pepper, Table Ground
1-14 oz Can Great Northern Beans
3-8 oz Cans Tomato Sauce
1-14.5oz.Can Diced Tomatoes

1. Dry rub beef cubes with Bull Bite seasoning (Cajun Spices) and let rest for 30 minutes or overnight

2. Sear the Beef in a large cast iron skillet using the 2 Tbl of Olive Oil

3. Lower heat to medium

4. Add Onions and peppers

5. Add Tomato sauce, diced tomatoes and Chipotle peppers

6. Add all remaining ingredients except Great Northern Beans

7. Cover with heat lowered to medium low and simmer for 30 to 40 minutes until meat is tender

8. Stir every 10 to 15 minutes

9. Once meat is fork tender add Can of Great Northern Beans with liquid

10. Simmer for another 15 to 25 minutes

11. Remove from heat and serve

12. Topped with shredded cheese, green onions and Cilantro sour cream


For more great beef tailgating recipes and information, visit the Minnesota Beef Council on the web at

Seared Fish Tacos and a TCL Margarita   Back To Top

In honor of TCL’s beach party at Grand Casino Hinckley, Chef Michael Engel shares his recipe for Fish Tacos with a cilantro lime cream and a pickled onion salsa! Plus, he shares news about the newest restaurants under construction at Grand Casino, including a brand new buffet! 

Recipe for Day of the Dead   Back To Top

The Day of the Dead is celebrated on November 1st and 2nd by people in Mexico, Guatemala, and other Latin countries.  It’s an opportunity for families to gather to remember their departed loved ones.  The décor and food are elaborate and colorful.  Latin Food and Culture Consultant, Amalia Moreno-Damgaard shares some traditional Day of the Dead recipes.  

Sausage and Sweet Potato Slow Cooker Chili   Back To Top

Making this chili dish in the slow cooker makes this a super easy dinner idea.  Plus, when you add a can of Red Gold Tomatoes it will also help feed a family in need!

Baked Pastas   Back To Top

Hot dish is a staple for Minnesota moms, but it isn’t always something that you want to serve to guests.  Antigoni Sander, co-owner of Kafe 421, says she can change that with her one dish suppers that are not only impressive, but healthier too.

Recipe Rescue: Chicken & Rice   Back To Top

A TCL viewer emailed us asking for a little help from our recipe expert, Mary Jane Miller.  She just couldn’t seem to get her Chicken and Rice recipe to turn out right.  Mary Jane did a little tweaking and found just the right combination.

Soups and Bread   Back To Top

With the weather cooling down, it’s time to get out the soup kettle.  Chef Robin Asbell has two recipes for soups and quick and easy breads to make.

TCL Goes Hog Wild: Roasted Boneless Pork Loin   Back To Top

We mark the end of our week of going “Hog Wild” with a recipe from Von Hanson’s Catering.  Chef Andrew Stack prepares a Roasted Pork Loin with a Maple Bacon Bourbon Glaze that is perfect for a cool fall evening.  Thanks to the MN Pork Board for sponsoring TCL Goes Hog Wild week.  You can find more recipes and cooking videos at

TCL Goes Hog Wild: Lemon Rosemary Pork Scaloppini   Back To Top

Executive Chef of Doubletree by Hilton, Bryan Schouten, prepares a thinner cut of pork – a Lemon Rosemary Pork Scaloppini.  Thanks to the MN Pork Board for sponsoring TCL Goes Hog Wild week.  You can find more recipes and cooking videos at

TCL Goes Hog Wild: Tuscan Pork Shoulder   Back To Top

Executive Chef of Crooners Lounge and Supper Club, Benjamin McCallum, prepares a Tuscan Pork Shoulder for TCL Goes Hog Wild week.  Thanks to the MN Pork Board for sponsoring TCL Goes Hog Wild week.  You can find more recipes and cooking videos at

TCL Goes Hog Wild: Pork Chops   Back To Top

Pork Chops are a go-to for many mom’s when it’s time to make dinner.  With pork chops, it’s pretty easy to turn them into dry chewy hockey pucks.  Executive Chef of the Dellwood Country Club, Peter Christenson, shows us an easy but fancy recipe for a bone-in pork chop.  Thanks to the MN Pork Board for sponsoring TCL Goes Hog Wild week.  You can find more recipes and cooking videos at  

TCL Goes Hog Wild: Bahn Mi Burger with Sriracha Mayo   Back To Top

Charlie Torgerson just might be BBQ royalty.  He operated restaurants for decades, he placed second in a national BBQ competition, and this summer, rolled out the new RC’s BBQ at the Minnesota State Fair.  Charlie is creating a easy dinner recipe using pork.  Thanks to the MN Pork Board for sponsoring TCL Goes Hog Wild week.  You can find more recipes and cooking videos at

Oktoberfest Beef Stew   Back To Top

Chef Jeff Anderson, the Culinary Brand Manager for Blue Plate Restaurant Company, shows you how to make a Stuttgart Beef Stew w/ Herb Spaetzle using the Freehouse Beer No 15 Oktoberfest.  The Freehouse is located in Minneapolis in the North Loop neighborhood.   

Brat Tub and Brat Bundles   Back To Top

Our Cooking Mom Amy Hanten stopped by with a recipe for a "brat tub" that'll feed an army of football fans. Plus, some bite-sized brat snacks perfect for your next party.

Beef Stir Fry   Back To Top

School is back in session and mom and dads across the country are searching for quick meals they can feed the family, while also juggling homework and hectic extracurricular activities. Fear not, just because you’re short on time doesn’t mean you have to compromise on nutritious dishes for your family. Here are some of our favorite go-to recipes you can have on the table in 30 minutes or less. And the best part? The nutrients in these dishes will fuel growing bodies and help in developing strong brains!

Taste the Trend: Pork Roast with Apples and Sauerkraut   Back To Top

Chef and cookbook author Mary Jane Miller is our "Taste the Trend" expert. She takes a viral recipe, breaks it down and makes it better! She's tackling this recipe for a "sweet pork loin". She took one look at it and said that the cinnamon was already too much. She added apples and sauerkraut and more!

Mini Corn Dogs   Back To Top

You don’t have to wait until next year’s fair to enjoy corn dogs.  Laurie Crowell from Golden Fig shares her recipe for mini-corn dogs!

Light and Healthy Recipes   Back To Top

With the State Fair quickly approaching, we asked Natalie Jaeger from The Olive Grove in Mendota Heights to serve up light and healthy recipes.

12 Days Of Grilling: Gianni’s Grilled Ribeye Steak   Back To Top

Italian cooking is known for its freshness and quality of its ingredients.  Simplicity rules the day and that’s why grilling steak is perfect.  Italy is where our 12 Days of Grilling presented by Minnesota Beef Council is taking us.  Chef Steve from Gianni’s Steakhouse grills up ribeye steak, Italian style.

12 Days of Grilling: Indian Beef Skewers   Back To Top

In our 12 Days of Grilling around the globe presented by Minnesota Beef Council, Justin Davis is taking us to India.  He beings by marinating the beef in some classic Indian flavors, garlic, ginger, turmeric and vinegar. The curry sauce the beef is served with is a take on Justin’s favorite Indian curry dish, Vindaloo. Vindaloo is a classic Goan dish and available at any Indian restaurant. It's known for being spicy, tangy and vibrant in color.  

12 Days of Grilling: Beef Kotlety   Back To Top

Emily heads to a hot spot in St. Paul that has been around for more than twenty years.  12 Days of Grilling presented by the Minnesota Beef Council is heading to Moscow on the Hill for a Russian recipe.  

12 Days of Grilling: Tenderloin with a French Twist   Back To Top

Our Grilling around the Globe series presented by   Minnesota Beef Council is taking us to France!  Chef David Fhima, owner of FACES Mears Park, shares a recipe for Tenderloin with a French twist.

12 Days of Grilling: Smalley’s Caribbean Barbeque   Back To Top

Smalley’s Caribbean Barbeque is known for its unique atmosphere and delicious food. The restaurant is in the heart of downtown Stillwater and includes a couple of bars and a patio. Shawn Smalley hooks us up with his take on beef short ribs; Caribbean style in our 12 Days of Grilling brought to you by the Minnesota Beef Council.

12 Days of Grilling: Churrasco   Back To Top

We head to Central America to create a unique recipe bursting with flavor.  It’s Chef Amalia Moreno-Dumgaard’s turn on our 12 Days of Grilling presented by the Minnesota Beef Council.  She’s making a Guatemalan dish. An orange, onion, and oregano-marinated grilled flank steak topped with charred tomato-mint chirmol salsa and served with sides: roasted-pimentón potatoes, cebollitas a la llama, grilled corn with lime, guacamole, and corn tortillas known as a Churrasco.

12 Days of Grilling: Chinese Flank Steak w/Dipping Sauce   Back To Top

Grilling doesn’t usually come to mind when you think of Chinese food. However, like all cultures, the Chinese learned to cook first on an open flame.  But did you know that the Chinese cut up even their grilled food into bit-sized pieces? That’s because they don’t use forks or knives as eating utensils.  Cooking for Dads host, Rob Barrett, continue our 12 Days of Grilling around the globe presented by Minnesota Beef Council  with a recipe for Chinese 5 Spice Steak.  

12 Days of Grilling: Tacos de Carne Asada   Back To Top

We’re grilling around the globe with the Minnesota Beef Council  in our 12 Days of Grilling.  We are spicing things up as we head to Mexico!  Milissa Silva-Diaz, co-owner of El Burrito Mercado, with her Tacos de Carne Asadas. 

12 Days of Grilling: Peppers and Fries Bangkok Burger   Back To Top

We’re grilling around the globe with the Minnesota Beef Council  in our 12 Days of Grilling.  One of our stops is for the award winning Bangkok Burger from Peppers and Fries. It was the big winner at the Twin Cities Burger Battle.

12 Days of Grilling: Scandinavian Short Ribs   Back To Top

Our 12 Days of Grilling presented by the Minnesota Beef Council  brings us to Norway!  A traditional Norwegian Christmas feast usually includes some sort of ribs.  Chef Eli Wollenzien from Coalition Restaurant in Excelsior shares a recipe for Scandinavian Beef Short Ribs.  Beef ribs cook the same as pork ribs, but have more flavor and don't have the potential of getting dry like pork ribs.

12 Days of Grilling: All American Burgers   Back To Top

In our 12 Days of Grilling presented by the Minnesota Beef Council we are grilling around the globe.  Grand Casino chef Mike Engel is keeping close to home with two ways to step up the All American burger!

12 Days of Grilling: Skirt Steak w/Lemon Chimichurri   Back To Top

All eyes are on Brazil as the opening ceremonies for the 2016 Summer Olympics will soon be underway.  That’s where we begin our 12 Days of Grilling presented by the Minnesota Beef Council.  Chef Jeff Anderson from the Blue Plate Restaurant Company prepares a Brazillian grilled skirt steak

Seasoning Classic Grilled Foods   Back To Top

Classics foods like steak and chicken are great on the grill, but it's the seasoning that can really kick things up a notch. Eli Wollenzien, owner of Coalition in Excelsior, is here to teach us the right way to season the classics.

Summer Dinner with the Olive Grove   Back To Top

We’re in the middle of summer and it’s time to put together a classic hot weather dinner.  Owner of The Olive Grove in Mendota Heights, Natalie Jaeger, shows us how to make Baby Back Ribs, Cabbage Slaw and Strawberry Shortcake.

Red White & Basil Burger   Back To Top

Turn off the oven to help keep inside cool and enjoy a classic grilled burger that is kicked up a notch by a can of tomatoes.  Creator of Dining with Alice, Alice Seuffert, show us how to make the award winning Red White & Basil Burger using Red Gold Ingredients.

Great Bowls of Food   Back To Top

Bowls are a big trend in the foodie world right now and there are so many ways you can make them.  Cookbook author, Robin Asbell, put all the different ways in her newest cookbook: Great Bowls of Food.  She stops by TCL to show us how to make a pizza bowl, quinoa bowl, broth bowl and breakfast bowl!

Picking The Perfect Cut of Meat   Back To Top

The beef counter at your local shop can be a bit overwhelming. But not if you know exactly what you should pick up! We get expert advice from our friends at the Minnesota Beef Council!

Chicken & Waffles   Back To Top

Chicken and waffles is a classic southern dish that you don’t see too often in the Twin Cities.  The Girvan Grille in Brooklyn Park serves up this dish.  Chef Jason Libel shows us how they do it.

Cooking with Oysters from Louisiana   Back To Top

When the Louisiana Travel and Seafood board offered to send us a husband-and-wife team of chefs straight from their restaurant in New Orleans to cook oysters in our kitchen, we jumped at the chance!

Grilled Cheesesteak Pizza   Back To Top

School is out for the summer and kids have a lot of time on their hands and their hungry!  Head out to grill for a pizza party.  Creator of Dining with Alice, Alice Seuffert, show us a Grilled Cheesesteak Pizza recipe using Red Gold ingredients.

Cooking w/ Celebrity Chef Amanda Freitag   Back To Top

Celebrity Chef Amanda Freitag stops by the Twin Cities Live kitchen to show us how to make Pork on Pork chops! Plus, she tells us how she got in the culinary world and what it is like to be a judge on Food Network’s “Chopped”.  

Cold Summer Soups   Back To Top

We’re celebrating a super summer with cold summer soup ideas!  Owner of the Golden Fig in Saint Paul, Laurie Crowell, shows us 3 soup recipes perfect for the dog days of summer: Cucumber Dill Soup, Grilled Strawberry Balsamic Soup and Chilled Avocado Soup.

T-Bone Steaks Back To Top

As the weather warms up, everyone is itching to get outside to experience the thrill of the grill with beef especially with Father’s Day just ahead. As summer grilling heats up, the Minnesota Beef Council wants to share a beef recipe for Father’s Day.  The T-Bone steak is the most popular cut of beef for Father’s Day. 

Recipe with MATTER Box   Back To Top

MATTER is just one of the non-profits that we’re raising money for through Summer Harvest for Kids!  MATTER, a Minneapolis based organization that uses materials that normally go to waste and it into people hands that need it. Food blogger, Diane Fluin creates a recipe using the ingredients from the MATTER box.