WVLT VOLUNTEER TV Knoxville, TN:

WVLT VOLUNTEER TV Knoxville, TN:

This is the cooking demo from Live at Five at Four Channel 10 Knoxville that aired on September 18, 2012. We made the Dreamsicle Ice Box Pie from Be Your Own Chef cookbook.

Ingredients

12 oz frozen orange juice concentrate (slightly thawed)

1 (8 oz) container whip topping (fat free)

1 (14 oz) can sweetened condensed milk

2 graham cracker pie crusts

Preparation

1. In a bowl, mix orange juice concentrate with whip topping and condensed milk.
2. Pour into graham cracker pie crusts.  Cover and freeze for 8 hours.  Serves 12-16.

Alternatives

WVLT VOLUNTEER TV Knoxville, TN:

Ingredients

2-4 boneless, skinless chicken breasts cut into bite-size pieces

4-5 Tbsp extra-virgin olive oil

salt and ground black pepper to taste

1 diced red onion

¼ – ½ lb chopped cremini mushrooms

¼ lb deli-sliced pepperoni, cut into small pieces

¼ – ⅓ cup balsamic vinegar

1 Tbsp Dijon mustard

1-2 chopped green onions

1-2 cloves grated/chopped garlic

1 Tbsp chopped fresh parsley (1 tsp dried)

1-2 cups shredded parmesan cheese

1-2 cups shredded mozzarella cheese

4 whole wheat tortillas

Preparation

1. Preheat quesadilla press (if using one).
2. Brown chicken in stovetop skillet over medium-high heat with 1-2 Tbsp olive oil.  Allow chicken pieces to release from skillet before turning them to cook the other side.  Sprinkle in salt and pepper.
3. Once chicken has almost browned, mix in onion and mushrooms until tender.
4. Then add pepperoni to skillet and mix all together.  Reduce heat to low.
5. In a small bowl, add balsamic vinegar, mustard, 3-4 Tbsp olive oil, green onions, garlic, and parsley.  Mix well.
6. Brush mixture with basting brush/pastry brush onto one side of all tortillas.
7. On half of each tortilla, sprinkle half the cheeses.  Then spoon chicken and vegetables on top of cheese.  Sprinkle remaining cheese on top.
8. Fold over the other half of each tortilla onto the cheese and press to close.
9. Cook each quesadilla in a quesadilla press, microwave, or skillet until cheese is melted.  If cooking in skillet, lower heat to low- to medium.  Then, flip halfway through cooking process to brown each side of tortilla.  Serves 4.

alternatives

chef’s tips

- Clean mushrooms by wiping with a damp paper towel.  Don’t rinse under water.

- Do not salt mushrooms until after browning them.  Salt draws out the moisture from the mushrooms and slows down the cooking process.

- To maintain freshness, wash herbs immediately when you bring them home from the store.  Dry off and store wrapped up in paper towels in a Ziploc® Brand Bag in refrigerator.

- To maintain freshness, gently wash and dry basil.  Place in a jar or vase with water, or store in a cool location away from direct sunlight.  Do not refrigerate.

- Simply grate garlic with a zester/grater to make garlic paste.

- Alternate way to make garlic paste: peel and finely chop garlic, add a pinch or two of salt on top of garlic, and rub garlic repeatedly with both sides of knife.

- Rub fingers on stainless steel underneath water to remove garlic smell from hands.

- Mashing/cracking garlic first allows for easier peeling.

- Place dried herbs in mortar and pestle and gently crush to draw out flavor.  If you do not own a mortar and pestle, gently rub herbs with both hands.

This is the cooking demo with Chef Walter that I did on December 19, 2011.  Chef Walter has his own cooking segment on WVLT Channel 8 Noon News everyday in Knoxville.  He asked if I would come and cook with him.  We made my Provolone Pepperoni Pepper Panini from Be Your Own Chef.

Click on title above to view the video

WVLT VOLUNTEER TV Knoxville, TN:

This is the cooking demo from Live at Five at Four Channel 10 News Knoxville.  Aired on December 19, 2011.  We made the Angelic Layered Holiday Dessert from Be Your Own Chef cookbook.

On November 3rd 2011,  I was on The Hampton Roads Show on WAVY Channel 10 doing a cooking demo.  I made 2 recipes from my cookbook Be Your Own Chef: Taco Pizza and Homemade salsa.

Taco Pizza & Homemade Salsa: wavy.com

On October 17th, 2011,  WBIR Channel 10 Knoxville interviewed me about living with a chronic illness.  Then, on October 19th I went down to their studio to do a cooking demo and made a recipe from Be Your Own Chef.

This is my first TV interview and cooking demo for Be Your Own Chef.  The interview is on Live at Five WBIR channel 10 news in Knoxville TN on Friday July 22, 2011.

Please check out my interview with the Knoxville News Sentinel, which describes a little piece of my story and shares most of the recipe of Asian-Style Chicken Pasta. To get all of the recipe, click “Main Meals” in the menu on the left. To get more of my story, go to my “Karen’s Story” and/or “Inspirational Thoughts.” To learn more about Dysautonomia, please read “Information About My Condition.”