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Cooking with 'Friends': Adam Klotz's Chicken Spinach Casserole


4 c. dried rigatoni or penne pasta
2 chicken breasts, baked and shredded
3½ - 4 c. baby spinach
1⅓ c. light thickened cream
1 c. sun-dried tomatoes
1½ c. parmesan
1 c. shredded mozzarella

Preheat oven to 325°F. Lightly grease 9”x13” dish.
In a large pot, cook pasta then drain.  Add chicken, spinach, cream, tomatoes and 1 cup of parmesan into a large bowl. Toss well and season with salt and pepper. Add in cooked pasta.
Spoon pasta mix into baking dish. Top with remaining parmesan and mozzarella.
Bake until cheese is melted on top.


Chef Ryan Scott's Valentine's Day Dinner

It’s too late to make a reservation for Valentine’s Day, and you’re not a great chef? Not to worry! Chef Ryan Scott has a one pan dish, with minimal chopping, that you can whip up in less than 20 minutes!


4 chicken breast cutlets
½ c. flour
Salt and pepper
4 tbsp. butter, divided
1 (9 oz.) package of shaved Brussel sprouts
½ c. sliced almonds
1 tbsp. white wine vinegar
¼ c. olive oil
1 shallot, sliced
2 cloves of garlic, sliced
½ c. wine
⅔ c. chicken stock
2 sprigs of rosemary
1 sprig of thyme
1 lemon, thinly sliced 
2 tbsp. capers, drained
1 tbsp. Dijon mustard, mildly grainy
½ tsp. chili flakes (optional)

Dredge the chicken breast cutlets on each side with flour and set aside.
Preheat a large stainless steel pan over medium-high heat. Melt butter. Once butter is hot, add the Brussel sprouts and stir to coat in butter. Add the almonds and season liberally with salt and pepper. Cook for only a minute or two before adding the white wine vinegar. Remove the sprouts to a bowl & cover.
Wipe the pan clean with a paper towel and then add the olive oil to the pan. Add chicken to the pan and sear on one side until it begins to brown, about 4 minutes, and flip. Add the onion and garlic to the pan and cook for 2 minutes, then add in the wine and stock. Nestle the chicken breasts back into the sauce and cook, about 8-10 minutes.
Plate the Brussel sprout salad onto two plates and place two chicken breasts on top of each. Give the chicken and douse of sauce and garnish with the cooked lemon and herbs. Sprinkle with a little red pepper flake to serve.

Cooking with 'Friends': Carl Cameron's 'Soup'er Bowl Recipes


2 tbsp. unsalted butter
1 medium onion, diced
2 celery stalks, diced
2 tbsp. flour
2 c. vegetable stock
2 (10 oz.) cans chopped clams in juice
1 c. heavy cream
2 bay leaves
1 lb. Idaho potatoes, cubed into small pieces
Salt and freshly ground black pepper
Pan toasted croutons (recipe below)

Heat  butter in large pot over medium-high. Mix in onion and celery and sauté until soft. Stir in the flour until mixed thoroughly.
Add vegetable stock, juice from 2 cans of chopped clams (leave the clams out for now), heavy cream, bay leaves, and potatoes. Stir to combine.
Bring to a simmer, stirring consistently as it thickens, then reduce heat to medium-low. Cook 20 minutes, stirring often, until the potatoes soften.
Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.
Garnish with pan toasted croutons.

2 to 3 tablespoons unsalted butter
1/2 baguette, cut into 1-inch cubes
3 tablespoons freshly chopped flat-leaf parsley
Salt and freshly ground black pepper

Melt butter in skillet, toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.
This is an adaptation of the first New England chili recipe to win the National Chili Title in 2007. I have altered Jerry Buma's recipe for tiny steak tips instead of ground beef.
Makes 10 servings.
2½  lbs. lean steak tips, diced to the size of sugar cubes
1½ tbsp.. vegetable oil
1 medium red pepper, diced
1 medium onion, diced
4 large garlic cloves, minced
3 serrano chiles, minced
1 (10½ oz.) can double-strength beef stock (or 2½ c. beef stock boiled down to 1¼ c.)
6 tbsp. chili powder
3 tbsp. cumin
¼ tsp. dry oregano
½ tsp. black pepper
1 tsp. sugar
1 (28 oz.) can petite diced tomatoes
1 (6 oz.) can tomato paste
1 (19 oz.) can red kidney beans, rinsed and drained

In 7-quart pot over medium-low heat, sear tips to medium rare.  Then drain and discard most of the rendered fat.
In a separate medium-size pan over medium heat, add oil and cook red pepper, onion, garlic, and chiles just until they begin to soften, about 5 minutes.
Add cooked vegetable mixture, beef stock, spices, sugar, and diced tomatoes to the big pot and simmer 1 hour. Add tomato paste; stir well and cook another half-hour, stirring occasionally. 

Cooking with ‘Friends’: Sandra Lee’s Touchdown Treats

The queen of semi-homemade shares her recipes for a winning Super Bowl party menu. For more recipes like the ones below, head to!

1 can refrigerated thin pizza crust dough 11 oz, (Pillsbury® recommended)
⅔ c. pizza sauce
¾ c. mozzarella shredded
¾ c. cheddar shredded
pepperoni sliced
4 packets string cheese

Preheat oven to 400°F. Lightly spray a large, nonstick baking sheet with nonstick cooking spray.
Shape or trim the pizza dough into an oval and place in center of prepared pan.
Top with sauce and shredded cheddar and mozzarella, then arrange a generous layer of pepperoni in the middle - in the shape of a football.
Arrange string cheese to form laces.
Bake for 10 minutes, or until crust is deep golden brown and cheese is melted.
Make an easy-to-transport flat cake but use a football-shaped mold for fun! Simply bake your cake, frost it with fudge and pipe football details using a star
tip. When making chocolate cake, use coffee (or chocolate milk if you don’t like coffee) instead of water.
Makes 2 dozen
1 package (16 oz.) refrigerated sugar cookie dough
1 jar (16 oz.) chocolate frosting
2 c. powdered sugar divided
½ tsp. vanilla extract
1-2 tbsp. water

Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
Roll dough into 1-inch balls and press to fatten into oval shapes. Pinch ends with your fingers and pat into a football shape about ¼ inch thick. Bake for 9 to 11 minutes, or until edges are golden. Transfer cookies to rack to cool completely before frosting.
In a bowl, with an electric mixer, combine frosting and 1 cup powdered sugar and beat until smooth. Spread each cookie with a heaping teaspoon of frosting. Let stand for icing to set, about 30 minutes.
In a small bowl, combine remaining 1 cup powdered sugar and vanilla. Stir in water, 1 teaspoon at a time, until icing is thick and smooth. Transfer to a pastry bag fitted with a small round tip and squeeze a line of icing down the middle of cookies. Cross the line with 4 short perpendicular lines to resemble the laces on a football.
Makes 16 servings
1 c. cider
4 (12 oz.) bottles lager, chilled (Guinness® Black Lager recommended)
4 (12 oz.) bottles hard cider, chilled
8 oz. Captain Morgan® Black Spiced Rum
8 thin slices red apple

In a large pitcher, combine cider, lager, hard cider, and rum. Pour into 8 chilled pint glasses. Add an apple slice to each glass and serve.
1 tbsp. cocktail sauce (McCormick® Extra Hot or Original recommended)
½ oz. lemon juice
1½ oz. vodka (Smirnoff® vodka recommended)
2 dashes red hot pepper sauce
Dash celery salt
Dash ground black pepper
Dash Worcestershire sauce
Ice cubes
Garnish: Pickle spear, pimiento stuffed green olives on cocktail picks, celery sticks

In a large glass combine vegetable juice, cocktail sauce, lemon juice, vodka, hot pepper sauce, celery salt, black pepper, and Worcestershire sauce. Pour into another large glass. Pour back and forth between glasses until blended.
Fill a tall serving glass with ice. Strain mixture into ice-filled glass. Garnish with a pickle spear, olives, and celery sticks

Cooking with ‘Friends’: Larry Gatlin’s Enchiladas


2 cans cream of chicken soup
3-4 c. chicken broth
1 medium onion
1 c. diced green chilies
½ c. sour cream
2 cooked chicken breasts, diced
Corn tortillas
1 lb. shredded cheese
Salt & pepper to taste

Preheat oven to 350°F.
In a medium pot, heat chicken soup, broth, onion and green chilies until onions are cooked through.
Remove from heat and add sour cream.Stir until melted.
Tear tortillas in 2-3 pieces and line casserole dish. Sprinkle some of the diced chicken over tortillas. Pour about half of the soup mixture over the chicken. Cover with cheese. Repeat process until all is used, about 3 layers.
Cover with foil and bake until it bubbles in the middle.

Chef David Burke's Christmas Dinner Recipes


1 sprig fresh thyme
1 spring fresh parsley
6 black peppercorns
2 tbsp. peanut oil
1 (5 lb.) beef brisket
Coarse salt and freshly ground black pepper to taste
1 c. red wine
6 stalks celery, trimmed & cut in half lengthwise and then crosswise
3 carrots, peeled, cut into ¼”-thick-sticks
3 heads garlic, broken into cloves and peeled
2 onions, julienned
16-24 c. beef stock or water
1 large ripe tomato, peeled, cored, and quartered

Preheat oven to 350°F. Make a bouquet garni by placing the thyme, parsley, and peppercorns in a small piece of cheesecloth. Bring the corners of the cheesecloth together and using kitchen twine, tie the cheesecloth into a small bag or sachet. Set aside.
Heat oil in a Dutch oven over medium heat. Season the beef with salt and pepper and place it in the Dutch oven. Sear the meat, turning it occasionally, for about 12 minutes, or until all sides have browned. Pour off any excess oil. Add the wine and, using a wooden spoon, stir to deglaze the pot and lift up any browned bits clinging to the bottom of it. Add the celery, carrots, garlic, and onions and stir to distribute the vegetables evenly in the Dutch oven. Add the stock (or water) and tomato along with reserved bouquet garni and salt and pepper. Bring mixture to a boil, then immediately cover and place it in the preheated oven. Braise the meat for about 90 minutes, or until it is extremely tender and almost ready to fall apart when pierced with a fork. Remove the pot from the oven. Do not turn off the oven.
Uncover and carefully transfer the meat to a serving platter. Tent the meat lightly with aluminum foil to keep it warm.
Using a slotted spoon, carefully transfer the vegetables to a nonstick baking sheet. Place the baking sheet in the preheated oven and roast the vegetables for 15 minutes, or until they are nicely glazed.
Place the Dutch oven over medium heat. Remove and discard the bouquet garni. Bring the gravy to a boil and boil it for about 10 minutes, or until it has thickened slightly and formed a nice glaze. Remove the pot from the heat and return the meat to the serving platter. Carefully transfer the vegetables to the serving platter. Serve, family style, carving the meat at the table and passing the gravy and brown bread dumplings on the side.

¼ c. (½ stick) unsalted butter, softened
1 c. diced onions
1 lb. pumpernickel bread, crusts removed, cubed
1½ c. heavy cream
3 small eggs
1 tsp. coarse salt to taste
Freshly ground pepper to taste

Using 3 tablespoons of the butter, lightly coat the insides of twelve 2-ounce ramekins. Set aside.
Heat the remaining butter in a small sauté pan over medium heat. Add the onions and sauté them for about 5 minutes, or until the onions are soft and have sweat off most of their liquid. Remove them from the heat and set aside.
Place the bread in a large mixing bowl. Whisk together the cream and eggs and pour the mixture over the cubed bread. Add the onions and salt along with the pepper and toss to combine. Generously pack the mixture into the prepared ramekins. Place the ramekins into a baking pan large enough to hold them, leaving at least an inch between each ramekin. Fill the pan with hot water to halfway up the sides of the ramekins. Place the entire pan in the pre-heated oven and bake for 20 minutes, or until the dumplings are set and their tops are slightly dry. Remove them from the oven and carefully tip each dumpling from the ramekin.