Tag Archives: Mr. Food

Mr. Food: General Tsos Chicken

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You’ve ordered it as takeout and dined on it at the mall, but have you ever made it in your own kitchen? Our recipe for General Tso’s Chicken is going to leave you speechless. You won’t believe how easy it is to recreate this favorite Chinese-inspired dish! With just the right amount of sweetness and a whole lot of flavor, this recipe is a real winner.

What You’ll Need

  • 1/4 cup all-purpose flour
  • 2 eggs, beaten
  • 2 cups crushed cornflake cereal
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-1/2-inch chunks
  • Cooking spray
  • 3/4 cup chicken broth
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon tomato paste
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/8 teaspoon crushed red pepper flakes

What to Do

  1. Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray. Place flour in a shallow dish, egg in another shallow dish, and cereal in a third shallow dish.
  2. Dip each chicken piece in flour, egg, and cereal, coating completely. Place on baking sheet. Lightly spray chicken with cooking spray.
  3. Bake for 15 minutes, or until chicken is no longer pink in the center and golden brown.
  4. Meanwhile, in a small saucepan over medium heat, combine broth, vinegar, soy sauce, hoisin sauce, tomato paste, sugar, and crushed red pepper. Bring to a boil then reduce heat to low.
  5. In a small bowl, whisk cornstarch and water. Slowly stir the cornstarch mixture into the broth mixture and cook for 1 to 2 minutes, or until thickened. Place chicken in a large serving bowl. Pour sauce over chicken, toss until evenly coated, and serve.

COPYRIGHT 2022 BY KOAM NEWS NOW. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.

Mr. Food: Beer-Brined Pork Chops

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These Beer-Brined Pork Chops are so moist, so tender, and so flavorful, you’re going to want to pick up the bone and nibble on it, so you don’t leave any of the goodness behind. Make these delicious pork chops on your outdoor grill in the summer or on a grill pan on a rainy day!

What You’ll Need

  • 1 1/2 cups dark lager beer
  • 1 cup water
  • 2 tablespoons molasses
  • 2 tablespoons light brown sugar
  • 2 tablespoons kosher salt
  • 4 (1-inch-thick) bone-in pork chops
  • DRY RUB
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

What to Do

  1. In a large bowl, combine beer, water, molasses, brown sugar, and salt; mix well.
  2. Place pork chops in a large resealable plastic bag; pour beer brine over the chops and seal the bag. Refrigerate for at least 4 hours or overnight.
  3. When ready to cook, preheat the grill to medium or heat a grill pan over medium heat. Remove pork chops from the brine and pat dry. Discard brine.
  4. In a small bowl, combine Dry Rub ingredients; mix well. Sprinkle the mixture evenly over both sides of the pork chops.
  5. Cook pork chops for 8 to 10 minutes per side, or until the desired doneness.

Notes

The nutrition provided for this recipe is an estimate. The marinade was measured both at the beginning and at the end of the marinating process. Nutrition was calculated based on the amount of marinade actually absorbed. Individual results may vary.

COPYRIGHT 2022 BY KOAM NEWS NOW. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.

Mr. Food: Five Star Pumpkin Bread

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Wait till you get a taste of this pumpkin bread! With cream cheese in the batter, you know it’s going to be super moist and delicious. Not to brag, but we’re confident that once you take a bite, you’ll understand why we call it our Five Star Pumpkin Bread. (Coffee shops don’t even compare!)

What You’ll Need

  • 2 1/2 cups sugar
  • 1 (8-ounce) package of cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 1 (15-ounce) can of 100% pure pumpkin (not pie filling)
  • 4 eggs
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves

What to Do

  1. Preheat oven to 350 degrees F. Coat two 9- x 5-inch loaf pans with cooking spray.
  2. In a large bowl, beat sugar, cream cheese, and butter until well blended. Add pumpkin and eggs and beat until well mixed.
  3. Add flour, baking powder, baking soda, cinnamon, and cloves. Beat until well blended. Pour batter evenly into loaf pans.
  4. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then invert onto a wire rack to cool completely.

 

COPYRIGHT 2022 BY KOAM NEWS NOW. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.

Mr. Food: Sassy Chicken Street Taco

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Make a trendy food truck favorite at home with our recipe for Sassy Chicken Street Tacos. Inspired by the taco food truck craze, these tacos are anything but basic. They’re stuffed with lots of flavorful shredded chicken, fresh pineapple, onions, and some crumbled cheese. You’ll be smiling with every bite!

What You’ll Need

  • 1/2 fresh pineapple, cut into chunks, with 1/4 cup reserved for garnish
  • 1 chipotle pepper in adobo sauce
  • 1 tablespoon lime juice
  • 1 tablespoon white vinegar
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup beer
  • 1/4 cup chopped red onion plus extra for garnish
  • 4 cups cooked and shredded rotisserie chicken
  • 8 (4-inch) soft corn tortillas
  • Goat cheese crumbles for garnish
  • Chopped fresh cilantro for garnish

What to Do

  1. In a blender, combine pineapple, chipotle pepper, lime juice, vinegar, chili powder, cumin, salt, and pepper. Blend until mixture is smooth, then pour mixture into large skillet. Stir in beer and 1/4 cup onion.
  2. Cook over medium heat 5 minutes or until hot. Stir in chicken and cook 6 to 8 minutes or until heated through. Evenly divide chicken mixture into tortillas and garnish with reserved pineapple, onion, goat cheese, and cilantro. Serve immediately.

COPYRIGHT 2022 BY KOAM NEWS NOW. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.

Mr. Food: Chocolate Dessert Lasagna

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As far as pudding cakes go, this no-bake, Chocolate Dessert Lasagna is one of the best. Who can resist a bite into these layers of creamy, dreamy, chocolatey-ness? Serve this cake anytime you need a chilled dessert to keep you feeling cool and satisfied!

What You’ll Need

  • 1 (14.3-ounce) package of cream-filled chocolate sandwich cookies (about 36)
  • 6 tablespoons butter, melted
  • 1 (8-ounce) package of cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar
  • 1 (12-ounce) container of frozen whipped topping, thawed, divided
  • 2 (4-serving-size) packages of instant chocolate pudding and pie filling
  • 3 cups cold milk
  • 1/4 cup mini chocolate chips

What to Do

  1. Place cookies in a resealable plastic bag; using a rolling pin, finely crush cookies. Place in a medium bowl, add butter and mix well. Press mixture into the bottom of a 9- x 13-inch baking dish; chill until ready to use.
  2. In a medium bowl, beat cream cheese, vanilla, and confectioners’ sugar until smooth. Stir in 2 cups of whipped topping. Lightly spread the mixture evenly over the cookie crust.
  3. In a large bowl, whisk together chocolate pudding and milk until thick. Evenly spread over the cream cheese layer. Refrigerate for 10 to 15 minutes, or until the pudding is set.
  4. Spread the remaining whipped topping over the pudding layer and sprinkle with chocolate chips. Refrigerate for 4 to 6 hours, or until set.

COPYRIGHT 2022 BY KOAM NEWS NOW. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.

Mr. Food: Herb Roasted Bundt Pan Chicken

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You don’t need a fancy rotisserie to make the best roasted chicken – all you need is a Bundt ! Opanur Herb Roasted Bundt Pan Chicken is so moist and flavorful, you’ll wonder why you’ve never tried roasting your chicken like this before. (We just love how the chicken picks up the flavors from the herbs and wine in the pan!)

What You’ll Need

  • 1/4 cup olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (4-pound) whole chicken
  • 1 onion, cut into quarters
  • 3 carrots, cut into 1-1/2-inch chunks
  • 4 sprigs fresh thyme
  • 1/2 cup chicken broth
  • 1/2 cup white wine

What to Do

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, mix together olive oil, onion powder, garlic powder, paprika, salt, and pepper. Rub inside and outside of chicken with mixture.
  3. Slide tail end of chicken over hollow tube of a Bundt pan and place on baking sheet. Place onion, carrots, and thyme around chicken. Pour broth and wine into pan.
  4. Bake 75 to 90 minutes or until no longer pink and juices run clear. Remove chicken from Bundt pan and serve.

COPYRIGHT 2022 BY KOAM NEWS NOW. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.

Mr. Food: Beef Bourguignon

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Howard’s in the kitchen whipping up his version of this French classic! Inspired by Julia Child herself, we know you’re going to love our Beef Bourguignon. Perfectly tender beef, fresh vegetables, and a rich sauce make this a meal that will please everyone around the dinner table. We think Julia would agree, this tasty dish sounds fancy, but is super easy to make! And that’s what makes our “Boeuf Bourguignon”, oh so special.

What You’ll Need

  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 3 pounds boneless beef chuck, cut into 1-1/2-inch chunks
  • 2 tablespoons vegetable oil
  • 5 1/4 cups beef broth
  • 1 cup Burgundy or other dry red wine
  • 3 cloves garlic, minced
  • 3 carrots, peeled and cut into 1-1/2-inch chunks
  • 2 potatoes, peeled and cut into 1-1/2-inch chunks
  • 8 ounces fresh mushrooms, cut in half
  • 1 cup pearl onions
  • 1/4 cup water
  • 2 tablespoons all-purpose flour

What to Do

  1. In a large bowl, combine thyme and pepper. Add beef chunks and toss to coat.
  2. In a large pot over medium heat, heat oil until hot; add beef and brown 8 to 10 minutes, stirring occasionally. Add broth, wine, and garlic.
  3. Reduce heat to low, cover, and simmer 45 minutes, stirring occasionally. Add carrots, potatoes, mushrooms, and onions; cover and continue cooking 30 minutes or until meat is tender, stirring occasionally.
  4. In a small bowl, combine water and flour (this is called a slurry–see, you learned something new today); gradually stir mixture into stew. Continue cooking, uncovered, an additional 5 minutes or until sauce is slightly thickened, stirring occasionally.

COPYRIGHT 2022 BY KOAM NEWS NOW. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.

Mr. Food: Little Italy Eggplant Rollatini

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You’re going to love this comforting Italian dinner! Little Italy Eggplant Rollatini is our version of a restaurant favorite. It’s basically an eggplant roll-up that’s filled with lots of creamy cheese and covered in spaghetti sauce. Once your family gets a taste, they’re going to ask for it again and again!

What You’ll Need

  • 4 eggs
  • 2 cups Italian-style bread crumbs
  • 1/2 cup olive oil
  • 2 large eggplant, peeled and cut lengthwise into 1/8-inch thick slices (about 16 slices total)
  • 1 (26-ounce) jar of spaghetti sauce, divided
  • 1 (32-ounce) container of ricotta cheese
  • 2 cups (8 ounces) shredded mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup thinly sliced fresh basil

What to Do

  1. Preheat oven to 350 degrees F. Place eggs in a shallow dish; beat well. Place bread crumbs in another shallow dish.
  2. In a large skillet over medium-high heat, heat 2 tablespoons of oil. Dip eggplant slices in egg then coat completely with bread crumbs. Place coated eggplant slices in a skillet a few at a time and cook 2 to 3 minutes per side or until golden, adding more oil as needed. Drain on a paper towel-lined platter.
  3. Pour 1 cup spaghetti sauce over the bottom of a 9- x 13-inch baking dish. In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, garlic powder, salt, and pepper; mix well.
  4. Place eggplant on a work surface and spread 1/4 cup ricotta cheese mixture over the top of each. Sprinkle evenly with basil. Roll up jelly-roll fashion and place seam-side down in the baking dish. Pour remaining spaghetti sauce over eggplant rolls and top with remaining 1 cup mozzarella cheese.
  5. Bake for 30 to 35 minutes or until heated through and cheese is melted.

 

Notes

  • Top with grated Parmesan cheese before serving, if desired.
  • The nutrition provided for this recipe is estimated. The breading ingredients were measured both at the beginning and at the end of the breading process. Nutrition was calculated based on the amount of egg and bread crumbs actually used. Individual results may vary.

COPYRIGHT 2022 BY KOAM NEWS NOW. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.

Mr. Food: Brown Sugar-Glazed Pork Roast

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Here’s a pork dinner that’s just as great on a weeknight as it is for a special Sunday supper. Our Brown Sugar-Glazed Pork Roast is a sheet pan dinner that features a flavorful, glazed pork loin surrounded by tasty veggies. By roasting everything together, you can bet that every bite will be really great!

What You’ll Need

  • 2 1/2 pounds boneless pork loin, trimmed
  • 1/2 teaspoon salt, plus extra for sprinkling
  • 1/4 teaspoon black pepper, plus extra for sprinkling
  • 4 tablespoons vegetable oil, divided
  • 4 cloves garlic, minced
  • 1/2 cup brown sugar
  • 3 carrots, peeled and cut into 1-1/2-inch chunks
  • 8 ounces Brussels sprouts, trimmed and cut in half

What to Do

  1. Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil. Sprinkle pork evenly with salt and pepper and place on a baking sheet.
  2. In a small bowl, combine 2 tablespoons of oil, the garlic, and brown sugar; mix well. Rub the mixture evenly over the pork.
  3. In a large bowl, combine the remaining 2 tablespoons of oil, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon pepper; mix well. Add carrots and Brussels sprouts and toss until evenly coated. Place vegetables around the pork on the baking sheet.
  4. Roast for 35 to 40 minutes or until pork is no longer pink in the center and the glaze has caramelized. Remove pork to a cutting board and let rest for 10 minutes. Continue cooking vegetables for 5 to 10 minutes or until fork-tender. Serve pork with vegetables.

Notes

To ensure that the glaze penetrates your roast, we suggest cutting a criss-cross pattern, about 1/4-inch deep on the top of the roast. The top side is the side that has a thin layer of fat on it. As the fat melts, the drippings help keep the roast super moist.

COPYRIGHT 2022 BY KOAM NEWS NOW. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.

Mr. Food: Chicken Ranch Casserole

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It’s never been easier to cook up some dinnertime magic! All you have to do is make this Chicken Ranch Casserole. Made with family-favorite potato tots, lots of cheese, bacon, ranch mix, and chicken, this casserole has it all. Plus, it’s made in your slow cooker, so there’s hardly any work involved!

Whether you’ve been on the hunt for a slow cooker easy chicken casserole recipe or simply want a simple and satisfying meal for the family tonight, this chicken casserole will do the job. You won’t believe how easy it is to assemble. The only hard part is waiting for it to finish cooking before digging in. But, wow, is it worth the wait?

What You’ll Need

  • 1 (32-ounce) package of frozen potato tots
  • 1 1/2 cups grated cheddar cheese
  • 1 1/2 cups grated Monterey Pepper Jack cheese
  • 1 (2.8-ounce) package of real bacon pieces
  • 1 (1-ounce) package of ranch dressing mix
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 boneless, skinless chicken breasts
  • 3/4 cup milk

Chicken (Bacon) Ranch Casserole Recipe

  1. Coat the bottom of a 6-quart slow cooker with cooking spray. Place half the potato tots on bottom.
  2. In a medium bowl, combine cheeses; mix well. Sprinkle half the cheese mixture over potato tots. Sprinkle half the bacon pieces over the cheese.
  3. In a shallow dish, combine ranch dressing mix with salt and pepper. Coat chicken in ranch mixture and place over bacon pieces. Sprinkle any remaining ranch mixture over the chicken.
  4. Top with remaining potato tots, cheese mixture, and bacon. Pour milk over top.
  5. Cover and cook the Chicken Ranch Casserole on LOW for 4 to 4-1/2 hours or until the chicken is no longer pink in the center. Serve the chicken breast topped with tater tots, cheese, and bacon.

Mr. Food Test Kitchen Tip:

  • Okay, we know you like to peek in the slow cooker to make sure everything is going perfectly. But every time you open up your slow cooker, it will take an additional 30 minutes to recoup the heat that you lost. So remember, no lifting the cover!

COPYRIGHT 2022 BY KOAM NEWS NOW. ALL RIGHTS RESERVED. THIS MATERIAL MAY NOT BE PUBLISHED, BROADCAST, REWRITTEN OR REDISTRIBUTED.