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Hello Kitty Sushi  

What do you get when you put Hello Kitty, Spam, and sushi together?  Hello Kitty Sushi – a very popular dish in Hawaii!  Katie Chinn, daughter of the famous Leanne Chinn, shows us how to make them at home. 

Unjunk Your Junk Foods  

The official start of barbequing season is upon us.  Don’t worry, you can still partake in the barbeques, desserts, and dips and chips.  Registered Holistic Nutritionist and author of Unjunk Your Junk Food, Andrea Donsky, says all you have to do is “unjunk” them!

Gluten Free on a Budget  

When going gluten-free, the food can be expensive.  Amanda Paa, blogger, recipe developer and photographer of the Heartbeet Kitchen blog says it doesn’t have to.  She shares her ways to be gluten-free on a budget.

Date Night Meals  

It’s always fun to go out to dinner with your sweetie.  It also can be pretty romantic to stay in and make a date-night meal too.  Personal chef and creator of A Simple Kitchen, Sarah Lang, creates a three course menu that will sure to impress your sweetheart.  

Good Company: Lucille’s Kitchen Garden  

For Zoie Glass, food has always been the center of family traditions.  Zoie and her wife Amy’s specialty was the homemade jams they made.  Soon, it was more than just family wanting the jams.  Before long, the stores started calling.

Pinch of Yum  

Creators of the blog, Pinch of Yum, Lindsay and Bjork Ostrom, share photos of the mouthwatering food that Lindsay cooks in their kitchen.  Along with those photos, they share stories and images from their life.  But it was the experiment they endeavored three years ago that made them stand out. 

Cinco de Mayo Celebration Menu  

The Mexican culture is celebrated on this day every year.  Stephany Wieland, creator of Making it with Stephany, has recipes for you to celebrate at home. 

Lisa Lillien: Hungry Girl Diet   Back To Top

Author of The Hungry Girl Diet, Lisa Lillien, proclaims herself to be a “Foodologist.”  Not because she has some kind of fancy degree, but simply because she loves food! 

TCL's Luckiest Cook Winner!   Back To Top

The four finalists in our Luckiest Cook contest all presented their recipes cooking with FINNEGANS beer this week in the hopes of winning the title.  Not only do they get the title, they win a trip for two to Ireland from AAA Minneapolis and Trafalgar.

TCL's Luckiest Cook: FINNEGANS Beer Battered Asparagus   Back To Top

Becki Melvie from Buffalo is the next finalist to show us what she came up with in our Irish beer cooking contest.  She is hoping to be named TCL’s Luckiest Cook and win the trip to Ireland courtesy of Trafalgar and AAA Minneapolis.  Becki is using FINNEGANS Amber beer in her asparagus recipe.

Cauliflower Recipes   Back To Top

Named one of the trendiest veggies of 2015, Cauliflower is having a big year!  Kafe 421’s co-owner, Antigoni Sander McCloud, shows us some fun ways to cook with cauliflower.

Ramps   Back To Top

Ramps are one of the first vegetables to be harvested in the spring.  Also known as wild leeks or scallion, the wild onion can be found across the eastern United States.  Chef Eli Wollenzien from Coalition got in his first shipment and he has a few different ways to use them. 

Workout Nutrition   Back To Top

Rasa Troupe knows the importance of taking care of her body through nutrition.  This former athlete ran track and field in the 2008 Olympics, representing Lithuania.  Rasa decided to become a registered dietitian to help others learn about nutrition.

Freezer Meals for Moms   Back To Top

TCL’s Kitchen Star Alice Seuffert’s first e-book, Frozen Meals for Mom, is now available.  Alice’s hope is that Freezer Meals for Moms gives the reader a collection of recipes and freezing tips to help with family meal planning. The recipes are easy to assemble and can be eaten that day or frozen and stored for a later date. Whether you are expecting a baby and want to stock your freezer or you are parent and looking to make evenings smoother for meal planning, this book is for you.  These recipes are an easy resource to reference when you are making a weekly meal plan, or when thinking about a meal to deliver to someone who could use some good comfort food.

Em’s Adventures: New Foods at Target Field   Back To Top

Emily loves baseball – and she loves food.  For those two reasons she could not have found a better adventure to go on!  Target Field announced their new food items and Emily headed over to do a little research.

Deviled Eggs   Back To Top

Now that Easter is over, you may be overloaded with hard-boiled eggs.  Don’t through them away!  Cookbook writer, Mary Jane Miller, has some creative ideas to make deviled eggs from them.

Jazzing Up Leftovers   Back To Top

Nobody likes to waste food, but sometimes you can get bored with the leftovers.  Cooking for Dads host, Rob Barrett, shows us some easy ways to “jazz up” the leftovers for a whole new meal.  The key to jazzing up leftovers is to add one easy new element to them.

Rob's Peanut Sauce Back To Top

Cooking for Dads host, Rob Barrett, shares his recipe for his Peanut Sauce he uses on shrimp or chicken.

From Farm to Table   Back To Top

In Minnesota, more than 18,000 beef farmers and ranchers raise beef for you to enjoy.  Ninety-seven percent of these farms and ranches are family owned.  Most of these have been in the same family for three generations or more.  In honor of National Agriculture Day on March 18th, Steve visits the Lawrence Family Beef Farm to see how the beef for our table is raised. 

Cooking with Harissa   Back To Top

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.

Food & Wine Experience   Back To Top

Minnesota Monthly has been bringing together the best wine and food in the Twin Cities for its Food & Wine Experience for 20 years.  Editor-in-chief, Rachel Hutton, brings us a taste of what you’ll find at the event.

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.

Dutch Ovens   Back To Top

You’ve probably heard of a Dutch oven, and you may even have one in your cupboard.  Do you know how to use one?  People have been using them for hundreds of years to put dinner on the table.  Cookbook writer, Mary Jane Miller, shows us how to use them and what you should look for in one.

Winter Grilling   Back To Top

With temperature is registering below the freezing mark, you probably aren’t thinking about pulling out the grill.  Cooking for Dads host, Rob Barrett, says you should!  He has five tips that make grilling in the wintertime easy. 

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.   

Smashed Potatoes   Back To Top

They can be baked, mashed, twice baked, and fried.  Of course, it’s the potato!  Laurie Crowell from Golden Fig shows us a new trend in making them.  They are called Smashed Potatoes. 

Quick & Healthy Snacks   Back To Top

When you want to grab a snack, you want it to be convenient too.  Cooking for Dads host, Rob Barrett says some of those snacks can be quickly made at home and be much more healthy for you. 

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!

Mango Beet Salad   Back To Top

The Twin Cities is home to many award winning chefs.  Starting Monday, January 26th you can get a taste of some of the best restaurants in the Twin Cities at the Twin Cities Table event. The executive chef of Forepaugh’s in St. Paul shares a salad he is making at the event. 

Best Beef Cuts   Back To Top

Like many, Steve is trying to trim down in the New Year.  Good meat is always an important part of his diet.  To figure out what the different cuts of meat are – and how to cook them, Steve gets a lesson from the Minnesota Beef Council.