I’ve gathered recipes from my favorite TV chefs. You’ll find contributions from the dashing Curtis Stone and the plucky Laura Calder. All of these recipes are super easy and delish!
The ladies seem to love Mr. Stone as much as his recipes. I became a Stone groupie after watching the “Take Home Chef.”
I’ve made this seafood recipe with just shrimp and mussels and served it with wild rice, grilled asparagus, and a nice French white.
I love hearing Ina Garten talk about food with her velvety voice. She has a range of recipes for the experienced cook or for those of us who need to get dinner on the table in a jiffy.
I make this recipe all the time, but I add a splash of rice vinegar and sesame or olive oil. I marinate it in the morning and cook it in the evening. However, the last time I made this I marinated it for 24 hours and it was too salty. You can use the same marinade for salmon and pork chops.
I love Laura Calder’s French inspired recipes because they are not fussy. You don’t need special utensils and the ingredients are easy to come by.
This recipe tastes great with pork chops, chicken, and a firm white fish. You can’t go wrong combining lemon, olives, and tomatoes together. I’m going to try using this combination without the meat on top of pasta with some fresh parmesan cheese. I’ll let you know how it goes.
I can’t say Adam Richman’s show, Man V. Food Nation, is my cup of tea. However, I saw him put together this recipe on a new ABC program called, The Chew. It had ingredients I love and it turned out to be a hit with the family.
The chicken marinade couldn’t be easier, comprising of plum sauce and sriracha. You could use this marinade on pork chops, shrimp, battered fish, tofu, or portobello mushrooms. You could also just skip the extra calories from the chicken broth and just go with the miso…I really couldn’t taste the chicken broth. Also I topped the dish with napa cabbage, green onions, and fried tofu (pre-packaged). I boiled the noodles separately because the ones I bought didn’t soften in hot water. Add more sriracha to the broth if you want a kick. The recipe tastes a lot better than it looks in my iPhone photo.