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MR. FOOD® SHOW: SAUSAGE & BEAN ONE POT MONDAY 03-08-10

1:30 | |

Planning ahead for a March Madness bash? We’ve got the one-pot that won’t let you miss a shot! You’ll see!

Oh, very soon the heart-pounding action and exciting slam-dunks of March Madness will be attracting our attention, and if we’re game-watching with a hungry gang, the last thing we want to do is fuss in the kitchen! That’s why this hearty make-ahead is the perfect solution for satisfying them with something homemade – without any hassle for us! And this one-pot main dish is chock-full of earthy flavor and textures. With ingredients like both fresh Italian sausage and fully cooked smoked sausage, fresh onion, garlic, canned cannellini and garbanzo beans, tangy stewed tomatoes, a few seasonings like thyme and oregano, a bit of brown sugar and, if we want to give it a bit of “hoo-hoo special,” we can even add in a touch of dry white wine, if we’d like. Then, when it’s all simmered together in a large pot, we’ll end up with a meal they’ll be mad for, not only in March, but anytime! And our game plan should be to make it the night before, so those rich, savory flavors can marry together. All we’ll have to do is warm it up when we’re ready, then we won’t miss one shot! Maybe even team it with some cooked rice or noodles, put out the plates and let them help themselves! Like the recipe? It’s online now, or send a self-addressed, stamped envelope, marked “Sausage & Bean One Pot,” to me, Mr. Food, here at the station, for a meal with stick-to-their-ribs appeal that won’t keep you sidelined in the kitchen on game day. And with one-pot cleanup so easy, also, from start to finish, it’s a slam-dunk "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: FRESH MOZZARELLA TOMATO PIZZA TUESDAY 03-09-10 |

|1:28 |

All mozzarella cheese is not equal. Today we’re zeroing in on fresh mozzarella: How is it different? You’ll see!

Most of us are familiar with the mozzarella cheese that we see in our supermarkets that we traditionally use on lots of our Italian favorites. But today, I want to talk about another type of mozzarella, fresh mozzarella, because it’s totally different, from the look to how it’s packaged to the taste! Here we see that there’s an art to making fresh mozzarella. It’s first hand-pulled until it’s just the right consistency. That’s the key. Then it goes through a machine to be shaped into balls before being placed in a water bath. Then it’s ready to be sold in specialty markets as well as in the international section of many of our supermarkets. And what sets fresh mozzarella apart is that it’s a smooth, mild cheese with a milky flavor and a creamy, soft texture. You’ll find it in all sorts of shapes and varieties, often sold in a brine or water solution. Some are marinated in herbed olive oil, others are packaged jellyroll-style with prosciutto or other savory fillings. Imagine those on your cheese board! But my favorite way to serve it has to be like this – it’s simply store-bought dough topped with slices of tomato and fresh mozzarella! Want the recipe for Fresh Mozzarella Tomato Pizza? It’s online now for a true taste of Italy at home, and with the really fresh taste of "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: DRESSED UP GRILLED CHEESE SANDWICHES WEDNESDAY 03-10-10 |

|1:37 |

No matter how you slice it, our tasty twists on the classic melty grilled cheese sandwich will still shout “comfort!”

Just the thought of a hot and melty grilled cheese sandwich can take us on a trip down memory lane. But today, I’m going to share with you some dressed-up versions of that classic that’ll appeal to our grown-up taste buds. Watch: We start with either sliced Italian or sourdough bread and we layer on slices of plum tomatoes, fresh mozzarella, and a few basil leaves, you know, the same ingredients we’d use for a caprese salad. We brush both sides of our bread with some olive oil and then cook it in a skillet (or, sure, we could use a panini press, if we’ve got one). Do that just until it’s golden on the outside and all melty on the inside! Pretty tempting this way, huh? Now, over here, I’ve got the fixings for another version of an Italian-style grilled cheese. This time it’s filled with some sliced provolone, Genoa salami, roasted red peppers, and a sprinkling of garlic powder and oregano! And we’ve got a real hearty Italian grilled cheese with some personality! Here’s what I think is the trendiest of all: A grilled cheese featuring goat cheese and “easy as can be to cook up” caramelized sweet onions. Wow, just look at that! Imagine these at your next get-together! Look, the recipes for all three of my Dressed Up Grilled Cheese Sandwiches are online now, so you can spark up some mix & match ideas for grilled cheese of your very own. Yup, next time you’ve got a hankering for some comfort food, give any of these a try. Every one is going to dress up your "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: CHOCOLATE PEANUT BUTTER CREAM PIE THURSDAY 03-11-10 |

|1:36 |

This easy-as-pie salty and sweet combo proves, hands down, that opposites attract!

From a lot of your e-mails, I know that the combo of sweet and salty is a favorite, so I’m going to show you an easy-as-pie recipe that fulfills both those cravings. And what you’re certainly going to like about it is that it doesn’t have a lot of oven time – just a bit. And is it ever super for both our springtime entertaining at home or as a welcome bring-along. And any brands are fine. Watch: We bake a 9-inch ready-to-bake pie shell according to the package directions. Then let it cool. Meanwhile, in a saucepan, over medium heat, stir together 1 package of cook-and-serve vanilla pudding and pie filling with 2 cups milk. When it boils, remove it from the heat and divide the mixture equally into 2 bowls. Now stir in, until they're melty, 1/2 cup semisweet chocolate chips to one bowl and 1/2 cup peanut butter chips to the other. We pour the chocolate mixture into the pie shell first then top it with the peanut butter mixture. Okay, cover it and let it chill in the fridge for about 4 hours, until it sets. Then we can take it out and dress it up with dollops of whipped topping and maybe some mini peanut butter cups! Wait until they get a look and taste of this! The recipe’s online now, or send a self-addressed, stamped envelope, marked "Chocolate-Peanut Butter Cream Pie," to me, Mr. Food, here at the station, for proof positive that opposite tastes attract. And one blissful bite will have them begging for our recipe, because it’s the perfect match-up of our favorites, which means a perfect "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: TWICE BAKED SALMON POTATOES FRIDAY 03-12-10 |

|1:30 |

We’ve got a homemade easy that’ll mean saving you money at the pump – because you won’t be sitting in the drive-thru line! And is it ever good!

Is your mealtime taking a back burner to carpooling for the kids’ after-school activities? Well, why burn up even more gas sitting in the drive-thru line picking up fast food when we can do it all ourselves for less money, and with ingredients that are so much better for them? Watch: We scrub, pierce, and bake 4 large potatoes in a 400°F. oven for an hour. And whether we take the shortcut of doing this ahead the night before, or while we’re unwinding with the family after we get home, our ovens do all the work. Once baked, in minutes, we slice the potatoes lengthwise, scoop out the pulp, beat it in a bowl with some sour cream, butter, onion powder, and salt and pepper. Then mix in a drained and flaked can of red salmon along with a bit of chopped fresh dill. Spoon the mixture back into the potato shell, sprinkle each with a bit of paprika and after just 20 minutes more in the oven, won’t it feel good to call them to the table for an all-in-one main dish that didn’t tie us to the kitchen yet we know is chock-full of fresh-tasting goodness? What a super way to ease the kids into enjoying salmon! I like to round it out with a side salad of mixed greens, and mealtime’s a done deal! For the recipe, it’s online now, or send a self-addressed, stamped envelope, marked “Twice-Baked Salmon Potatoes,” to me, Mr. Food, here at the station, for saving money at the pump, and avoiding the drive-thru with our very own version of "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: CUBAN STYLE BLACK BEANS MONDAY 03-15-10 |

|1:36 |

Cuban food is a big popular and we’re sharing a recipe that can bring some of those lively flavors home!

Cuban food has become a mainstream popular in many restaurants, as well as at home. Many of our markets carry traditional favorites. I mean, we’ll come across plantains to cook as go-alongs or to nibble on as crunchy fried snacks. We can kick-start our day with rich Cuban coffee or chow down on sandwiches piled with slices of pork and ham and cheese! And black beans for soup, or maybe like this, watch: Using any brands, in a saucepan, in 3 tablespoons olive oil, we sauté 1 finely chopped green pepper and onion over a medium-high heat for about 8 to10 minutes, until they’re tender. Add in 6 cloves of minced garlic, 2 undrained cans of black beans, 1 cup water, 2 tablespoons red wine vinegar and 3 bay leaves. Turn the heat down to medium and cook that, uncovered, for 30 minutes. That’s it! We’ve got a version of the traditional Cuban restaurant-style go-along without the “all day long” work of soaking the dried beans and the long cooking. Our way? Pretty darned great, and you can’t beat the quick! Now, these hearty beans are usually served over white or yellow rice to sop up all that flavor, and then topped with chopped onions! Mmm mmm! For the recipe? It’s online now, or send a self-addressed stamped envelope, marked “Cuban Style Black Beans,” to me, Mr. Food, here at the station, for bringing a version of an ethnic restaurant favorite to our tables, so we can enjoy hearing “Ooh que es buena!” You see, in Spanish it’s the equivalent of "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: SKILLET CORNED BEEF & CABBAGE TUESDAY 03-16-10 |

|1:28 |

From leprechauns and shamrocks to the wearing of the green, St. Patrick’s Day is steeped in tradition, and we’re serving up a classic favorite, easier than ever.

We don’t have to be Irish or a leprechaun to savor the St. Patrick’s Day tradition of corned beef and cabbage. It’s no different than getting in the spirit of things by simply wearing green! Well, here’s a shortcut to that classic dish that’ll have everyone green with envy about how you did it! Watch: In a skillet, in a couple tablespoons of vegetable oil, over a medium heat, we sauté about 8 cups of chunked or shredded green cabbage (that’s about 1/2 of a large head). Give it about 6 to 8 minutes, until it softens up but doesn’t brown, sprinkle on a bit of salt and pepper and add 2 drained cans of whole potatoes, 1 drained can of carrots, and 3/4 pound deli-style corned beef (cut a little thicker) that we cut into strips. Turn down the heat to medium-low, cover the skillet and let it heat through for 6 to 8 minutes more and, like that, done! I bet you the luck of the Irish will be on our side whenever we serve up this easy mouthwatering favorite, because it can make any night taste holiday-special for us, all year long, with only one pot to wash, too! If you’d like the recipe, it’s online now, or send a self-addressed, stamped envelope, marked “Skillet Corned Beef & Cabbage,” to me, Mr. Food, here at the station, for a shortcut to an Emerald Isle classic that’s so magically easy, they’ll think we had a “wee bit of help" in the kitchen from a leprechaun. But our secret? It's the easy "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: MINTY ICE CREAM PIE WEDNESDAY 03-17-10 |

|1:42 |

It’s St. Patrick’s Day, and I’m taking a tasty trip down memory lane to the Emerald Isle. Join me!

With today being St. Patrick’s Day, I couldn’t help but recall my tasty trip to Ireland. What a time we had! It was one of my favorite vacation destinations ever! The history, the food, the scenery and, most of all, the people were incredible! It seems like just yesterday we were visiting the stunning castles where we were treated like royalty and ate like kings and queens! We even discovered the birthplace of traditional Irish coffee at Foynes Flying Boat Museum in Limerick! Was that ever good! And, of course, we visited a lot of traditional Irish pubs where I learned not only how to pour a Guinness properly, but I was actually shown how to do the Irish jig! And those dancers were amazing! And with today being St. Patrick’s Day, I figured it would only be appropriate to serve up an all-American favorite dessert with a bit of Irish flair. Watch: We’ve simply chopped up some mint candies, placed them in a bowl, then mixed in some softened vanilla ice cream, a bit of crème de menthe and a few drops of green food coloring. We then spooned that into a chocolate graham cracker pie crust and garnished it with whipped cream and more mint candies! That’s it! Then, after it firms up in the freezer, we’ve got a creamy, melt-in-your-mouth dessert that’ll have everyone’s eyes a-smilin’ whether they’re Irish or not! The recipe for “Minty Ice Cream Pie” is online now, along with some bonus recipes. And don’t worry, if you’re already celebrating St. Patty’s Day, there’s always another day to make this and enjoy the "OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: CHEESY GRITS THURSDAY 03-18-10 |

|1:45 |

This down-home southern classic is a versatile go-along to any meal of the day, and we’ve made it even better! Join us!

The creamy, almost porridge-like go-along known as grits, which was a native American dish that’s become a southern classic, seems to be finding its way onto more and more restaurant menus all over the country. So, for those of us who might not be familiar, just what are they? Well, grits are simply broken grains of white or yellow corn that are ground or mashed by stone mills into a fine texture. We’ll find packaged grits in lots of brands in our markets, generally in the cereal aisle, but they’re not just for breakfast. Like, watch this one: In a saucepan, we bring 3-1/2 cups water to a boil, then stir in some grits (white or yellow) and cook it for about 5 to 8 minutes, until the mixture thickens up. Remove it from the heat, add in some shredded sharp Cheddar and butter and, when that’s melted into the mixture, stir in some milk, salt, and a bit of black and cayenne peppers, and it’s ready to serve right away! If we want to make it ahead, we can spoon it into sprayed muffin tins and, once they firm up slightly, they’re ready to simply warm up in the oven. Either way, we have a southern-style homey go-along that’s as at-home with breakfast as it is with many of our main dishes, because it’s a nice change of pace as a dinner go-along, and very trendy! The recipe for “Cheesy Grits,” along with some bonus recipes, is online now, for discovering that this down-home classic is an all-American, anytime hit that’s packing a comforting taste, and one forkful of it…

"OOH IT'S SO GOOD!!®"

|MR. FOOD® SHOW: TWO STEP TUNA CASSEROLE FRIDAY 03-19-10 |

|1:28 |

Springtime means spring cleaning, and we’re cleaning out our pantry and discovering a treasure chest of tasty ideas!

If our spring cleaning calls for giving the heave-ho to some of the pantry items that have gotten pushed to the back of the shelf, while we’re at it, we may just come across some super ingredients along the way that’ll help us get dinner on the table fast! I mean, who doesn’t love tuna noodle casserole? Well, this easy stovetop version goes from pantry to table in minutes. Watch: Using any brands, in a soup pot, we cook 1 pound of rigatoni pasta according to the package directions, drain it, return it to the pot, and add 2 cans of condensed Cheddar cheese soup, 2 drained and flaked 12-ounce cans of tuna, 1 cup milk, and 1/2 teaspoon black pepper. Give it a good mix, cook it over medium-high heat for 2 to 3 minutes, until it’s heated through and, for some crunch, sprinkle some crushed potato chips over the top…done! It’s using what we probably already have on hand in our pantry, because really any pasta will work: macaroni, twists, shells; any tuna variety; the same for the chips. In no time, we’ve got a creamy, hearty old favorite that fits our budget, too! For the recipe? It’s online now, or send a self-addressed, stamped envelope, marked “Two-Step Tuna Casserole,” to me, Mr. Food, here at the station, for some tasty spring cleaning that’ll put our pantry favorites front and center on the dinner table, because we’ve got everything we need to dish out a hearty homemade "OOH IT'S SO GOOD!!®"

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