Today on “Easy and Tasty with Chef Charles,” we have a delicious lineup of track snacks, perfect for your Indy 500 Party. Joining us is Chef Charles Bryant from Hartwell’s Premium, and he has some mouthwatering recipes to share.
In Segment 1, Chef Charles presents his worldwide debut recipe: garlic beef sliders with caramelized onions, arugula, and Hartwell’s Premium Creamy Bleu Cheese Dressing. This tantalizing combination of flavors will surely be a hit at any gathering.
The sliders feature juicy beef patties seasoned with garlic, topped with sweet and savory caramelized onions, and a touch of peppery arugula. The real star of the show is the brand-new creamy bleu cheese dressing from Hartwell’s Premium, which adds a rich and tangy element to the sliders. It’s a taste sensation you won’t want to miss.
Later during the show, Chef Charles brought us a lighter option with his mandarin ginger chicken lettuce wraps. These refreshing wraps are filled with tender chicken marinated in a zesty blend of mandarin and ginger, complemented by crisp lettuce leaves. They are a perfect choice for those looking for a healthier snack without compromising on flavor.
To discover more about Hartwell’s Premium and its delectable offerings, visit the company’s website at http://hartwellspremium.com/.
Whether you’re hosting an Indy 500 Party or simply looking for some scrumptious treats, these recipes are sure to impress.
Michelle Dudash, RDN, a registered dietitian, chef, and author of The Low-Carb Mediterranean Cookbook: Quick and Easy High-Protein, Low-Sugar, Healthy-Fat Recipes for Lifelong Health, showcased her culinary expertise in the Life.Style.Live! studio Tuesday morning!
The first segment, titled “Spicekick® Grilled Chicken Shawarma Dinner,” celebrates the arrival of grilling season.
Dudash, the creator of Spicekick®, unveiled her latest recipe for mouthwatering grilled chicken shawarma, accompanied by a refreshing salad.
This segment promises to inspire viewers to elevate their outdoor cooking game with a flavorful and nutritious meal.
In the second segment, Dudash focused on crafting lower-calorie, lower-sugar cocktails, and mocktails using fresh citrus and berries.
Acknowledging that alcoholic beverages can contribute to excess sugar and calories, Dudash provided inventive and healthier alternatives.
Throughout the segments, Dudash shared her expertise and tips for incorporating nutritious ingredients without sacrificing flavor.
As an RDN, she understands the importance of maintaining a wholesome diet while still relishing culinary delights.
Her website, www.dishwithdudash.com, is a valuable resource for viewers seeking additional recipes, cooking inspiration, and healthful advice.
Dudash’s appearances promise to be informative, engaging, and inspiring for seasoned cooks alike.
With her emphasis on wholesome ingredients and creating tasty dishes, Dudash is sure to captivate audiences and encourage them to embrace a healthier and more vibrant approach to their culinary endeavors.
Katrina Adams, the owner of “In the Kitchen with K Marie,” is a renowned food blogger, cookbook author, and party planner.
With a deep passion for cooking and entertaining, Adams started her blog as a way to share her love for creating recipes and helping families in their culinary endeavors.
She believes that the kitchen is the heart of the home, where wonderful meals are made and cherished memories with family and friends are created.
Drawing inspiration from her grandmother, mother, and aunts who instilled in her a love for preparing meals with love and passion, her talents extend beyond the kitchen to event planning, baking, and decorating.
Through “In the Kitchen with K Marie,” Adams aims to empower women to embrace their inner domestic diva and emphasizes the importance of the kitchen in creating a warm and welcoming home environment.
Chef Amy Von Eiff, the owner of A Cut Above Catering, joined us to share her experience at REV during the Indy 500 celebrations.
Chef Amy discussed what she will be making for parties this year, including her Fuel Slider Station with Turbo Beer Braised Short Rib Slider with Kettle Chip Crust Onion Rings, and Caution Flag Chicken Sliders with Chipotle Aioli.
She also demonstrated how to prepare these sliders and onion rings in the kitchen.
In the second segment, Chef Amy assembled the short rib sliders while sharing tips and what people love about summer parties.
Some of the tips include having a popcorn station and organizing a friendly cooking competition with a themed party.
If you are interested in learning more about Chef Amy and A Cut Above Catering, you can check out their website at ACutAboveCatering.com.
Are you tired of restrictive diets that eliminate all your favorite foods and leave you feeling hungry and unsatisfied? Look no further than the Met Flex Diet, created by celebrity physician Dr. Ian Smith.
This diet promises to help you lose up to 20 pounds in just six weeks while still allowing you to indulge in pizza, steak, pasta, and even alcohol.
So how does it work? The Met Flex Diet focuses on improving metabolic flexibility, which means your body can efficiently switch between burning carbohydrates and burning fat for energy. This is achieved through a combination of intermittent fasting and cyclical ketosis, two popular strategies in the world of weight loss.
Don’t worry, you won’t be starving yourself on this diet. The Met Flex Diet includes a daily meal and exercise plan, with over 40 recipes in the accompanying book. To prove that you can still enjoy delicious food while losing weight, Dr. Ian Smith brought samples of breakfast, lunch, and dinner items to try in our studio.
Before you dive into this diet, it’s important to understand the basics of nutrition. Dr. Ian Smith challenged our hosts to test their knowledge by asking a few easy questions about healthy versus unhealthy food choices.
The Met Flex Diet may sound too good to be true, but with Dr. Ian Smith’s expertise and guidance, it’s definitely worth a try. Who knows, maybe you’ll be able to enjoy that bottle of wine guilt-free after all!
Pavel joined us in the kitchen to prepare a mouth-watering creation, the Quesa-Taco – a perfect combination of quesadilla and taco.
Learn all about the dish’s preparation and ingredients, and follow him on Instagram (@pavel_polancosafadit) or Facebook (Pavel Polanco-Safadit) for more amazing recipes.
With Cinco de Mayo coming up, there’s no better time to learn some new taco tricks!
If you’re heading to any concerts this summer, be sure to try out their delicious Quesa-Tacos.
Don’t miss out on this incredible dish – your taste buds will thank you.
May is full of holidays, and The Produce Moms CEO, Lori Taylor, is celebrating National Strawberry Month, National Salad Month, Mother’s Day, Memorial Day, and Cinco de Mayo with some fantastic recipes.
From berry crumble bars to strawberry Caprese salad and even berry nachos with sweet avocado crema, there’s something for everyone to enjoy.
She joined the studio Wednesday morning to share how to make all these meals. She also showed us how to take a base salad and turn it into multiple different salad recipes using items from the produce department.
Get ready for a berry-delicious month, and visit The Produce Moms website to learn more about these delicious and nutritious recipes that’ll bring a smile to you and that special mom of yours!
Are you tired of the same old meals every day? Do you want to add some excitement and variety to your dinner table? Look no further than Chef Charles and his easy and tasty recipes!
With just a few simple ingredients, Chef Charles can create two completely different dishes that will have your taste buds dancing. Let’s take a closer look at his White Bean Cassoulet with Fresh Herbs and Spring White Bean Salad with Hartwell’s Premium Lemon Herb Vinaigrette.
First up is the White Bean Cassoulet with Fresh Herbs. This hearty dish is perfect for a cold winter night and is packed with flavor.
What about when the weather starts to warm up? Chef Charles has you covered with his Spring White Bean Salad with Hartwell’s Premium Lemon Herb Vinaigrette. The result is a colorful and flavorful salad that will leave you feeling refreshed.
The best part about these dishes? They both use the same main ingredient – canned white beans. By using the same ingredient in different ways, Chef Charles has created two completely different meals that will keep your taste buds on their toes.
Next time you’re feeling stuck in a dinner rut, try out Chef Charles’ easy and tasty recipes. With just a few simple ingredients and some creativity, you can create delicious and satisfying meals that will impress your family and friends.
As we embrace the arrival of spring and honor our beloved moms, Annessa RD has some delightful recipes to share for a scrumptious spring brunch.
Among them is a ginger salmon rice bowl that will tantalize your taste buds with its perfect blend of sweet, salty, crunchy, and creamy flavors.
Annessa has also added some secret ingredients to make it a healthy and wholesome choice. But that’s not all!
To celebrate the season and Mother’s Day, Annessa has a mouthwatering dessert in store that you won’t want to miss. Get ready to indulge in a culinary experience that will leave you satisfied and smiling.
April is Jazz Appreciation Month and to celebrate it, we are going to prepare a recipe by Louis and Lucille Armstrong, Creole Red Beans (Kidney) and Rice.
This was Pops, Louis Armstrong, favorite dish. Back in January, they visited The National Museum of African-American History and Culture in Washington D.C. This recipe was displayed inside the museum.
FaceBook: @Pavel Polanco-Safadit