Labor Day Pull-Apart Italian Beef and Broccoli Salad

0829 Fresh Broccoli Salad and….


Sunday supper during the summer needs to have an “easy” button to push. Juicy Italian Beef sandwiches from your slow-cooker, piled on School House sandwich buns with a snappy, fresh broccoli salad, and red, ripe, sliced garden tomatoes creates that button! Add a Sweet Tea Icebox Tart and you can imagine the gracious smell of southern magnolias.


The original recipe for the Italian Roast Beef comes from Thousand Hills Cattle Company in Minnesota. I’ve adjusted it for use in the slow-cooker, easy preparation, and just because I don’t want my kitchen heating up during August Dog Days. Round Tip Roast on sale this week at Food City.


Broccoli Salad is excellent and wonderfully refreshing for the wind-down of the summer-going-into-fall garden. It comes from a Farm to School program cookbook in Vermont, New School Cuisine. The website has a FREE DOWNLOAD of the Cookbook of all these tried, true and tested, tested, tested recipes. I’ve not found one yet that I didn’t like, or the families that I cook for didn’t wolf down. Please take a look. Broccoli is also on sale this week at Food City. The recipe calls for raw broccoli, but I’ll blanch the flowerets, I find them more digestible when a bit of the “rawness” is softened out of them.


We make gallons and gallons of slightly sweetened iced tea throughout the summer. I am a southerner, after all. The recipe for Sweet Tea Icebox Tart comes from Southern Living and is a tangy, light bit of sweet at the end of the meal. I’ll be making small, individual tartlets in min-muffin tins.

Update! Nope I didn’t make that Sweet Tea Icebox Tart on the show. It’s worth a little effort though, so please click on that link.

The link to the last segment on Daytime Tri-Cities Friday, August 29.  Fun times.  Give it a click!




073014 Food City Friday on Daytime Tri-Cities – Salad Days with Peaches



Hello Folks,

HA!! I was surprised with a note from Morgan that Daytime Tri-Cities was going to be live in Abingdon on Friday soooo, would I like to do the show today, Wednesday? Yep. Quick get to Food City for ingredients and off I go this morning for the show.

The milder summer weather hasn’t slowed my garden down one little bit.  In fact, it’s given me the inspiration for this slightly spicy and sprightly whole-meal salad using many of the sale items from the Food City circular for this week.  Rotisserie chicken is on sale, as are the green peppers, the little tomatoes, the salad mix, the peaches, and the biscuits.  It is quite a haul!

The menu pulls in my favorite flavors, textures, and temperatures for this time of year; spicy, crunchy, a little rich and a tiny bit sweet. I love that the salad is nestled atop the crunchy, toasted biscuit crostini that’s been smeared with soft and savory avocado and red pepper topping. A bite of spicy salad and creamy, crunchy biscuit, this is my idea of a summer meal.


All winter and spring I’ve missed free-stone peaches. Now they’re here and sharing their perfume with the entire produce bins. A perfect continuation of the flavors of the meal; pour a tall glass of cold, bubbly Prosecco.



Chicken Chipotle Salad

Avocado and Red Pepper Biscuit Crostini

Sliced fresh Peaches

Chicken Chipotle Salad


Recipe By : Beth Wright

Serving Size : 4 Preparation Time :0:00

Categories : Poultry Salad



2 cups shredded rotisserie chicken 1/4 cup diced red onion
1/4 cup chopped celery 1/4 cup diced green bell pepper
1 cup seeded — chopped tomatoes salt and pepper to taste
1/4 cup mayonnaise 1/4 cup sour cream
2 teaspoons freshly squeezed lime juice 1/4 teaspoon Ground Chipotle
1 teaspoon minced garlic Butter lettuce mix
4 pieces bacon, cooked and crumbled 1 recipe Avocado and Red Pepper Biscuit Crostini



In large mixing bowl, combine chicken, onion, celery, bell pepper and tomatoes, season with salt and pepper to taste.

In small bowl, combine mayonnaise, sour cream, lime juice, chipotle powder and garlic. Pour over chicken mixture; toss to combine.

Arrange lettuce leaves mix on each of 4 serving plates. Divide topped biscuit halves on plates. Spoon chicken salad on and around biscuits; sprinkle bacon over each salad.

Per Serving (excluding unknown items): 176 Calories; 18g Fat (87.1% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 195mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.


Avocado and Red Pepper Crostini


Recipe By : Beth Wright

Serving Size : 0 Preparation Time :0:00

Categories :




4 Biscuits — split and toasted 1 avocado — peeled and mashed
1 roasted red pepper — chopped 1/4 teaspoon garlic powder
1 tablespoon lime juice




Arrange toasted biscuits on a plate. Mix the avocado, roasted red pepper, garlic powder and lime juice. Dollop on top of toasted biscuits.

Have a great rest of your week. If you’ve got time, cruise over to the Beth and the Biscuit facebook page. I’ll have the video for today’s Daytime Tri-Cities posted.

!POP! Goes The Champagne Cork

Daytime Tri-Cities May 9, 2014

I had prepared the champagne bottle for Amy to pop the cork and make a fun scene.

Amy Lynn's BIG plate of Chicken

Amy Lynn’s BIG plate of Chicken

I unwrapped the top, and unwound the wire that holds the cork on all the while reading “WARNING ON THE SIDE OF THE BOTTLE”, but ignoring it. Shoot, I’d popped many a cork in my day. We were going to make celebratory noises and a big to-do about using the bubbly in the dish.

Champagne chicken with Food City Olive Bar artichokes and Greek mix olives

Champagne chicken with Food City Olive Bar artichokes and Greek mix olives

But noooo….. POW! Went the cork, right beside my resting head as I was nonchalantly watching what was happening over where the cameras were pointing at Amy and Morgan. The studio techs JUMPED, thinking lights had blown. Morgan commented it was too bad the cork didn’t blow while we were on-air. It would have made for good TV.

Champagne, chicken, and Olive Bar Mother's Day Quick-Fix

Champagne, chicken, and Olive Bar Mother’s Day Quick-Fix


4  chicken cutlets, frozen for 30 minutes, sliced horizontally into cutlets and pounded even 1 tablespoon  olive oil
3  tablespoons  butter 1-1/2 cups  brut (champagne)
3  tablespoons  flour, divided 1/3 teaspoon  allspice
1  teaspoon cornstarch  ¾ teaspoon  dried basil
1   cup  artichoke hearts (marinated artichoke hearts drained) 1/3 teaspoon sweet paprika
2  tablespoons  dry-toasted almond slivers 1/3  cup  olive (Greek — pitted and halved)


Mix 2 tablespoons flour and 1 teaspoon cornstarch. Dredge the chicken breast cutlets in flour and cornstarch mixture.

Heat a large skillet on medium heat. Add olive oil. Add chicken cutlets, and cook on both sides until chicken is browned on both sides. Remove chicken and set aside.

In pan with drippings, add butter and cook until melted. Add champagne, and turn heat on medium high. Add allspice, basil, and paprika and mix well.

Add in flour while continually stirring. Cook until sauce begins to thicken, about a minute or two, constantly stirring so sauce does not burn.

Add artichoke hearts and olives, and turn heat back to medium. Return chicken cutlets to pan, spooning sauce over them.

Lower heat and add pine nuts, lightly mixing them into mixture.

Serve chicken with the artichoke, olive, and pine nut mixture over it.

Serving suggestion: penne pasta salad with green beans and lemon vinaigrette.

Glorified Chili Con Carne



Although I adore the simplicity of Meta’s menus and recipes, once in awhile, I’d like to show off a little of my personal chef chops. Today, on Daytime Tri-Cities with Amy and Morgan, I’ll be using Meta’s Chili Con Carne (MFC479) as a base to be “Glorified” – added to, fussed with a bit.  I aim to make it a little more special occasion chili as I would if I were cooking for someone else.  On the show I’ll pair it with Food City Monterey jack cheese, pre-made corn bread muffins, and Mexican crudité of radish with salt, and pickled red onion.


For this version, I’ll be making bumping up the typical large quantity of conventional chili powder with MORE STUFF; chilpotle powder, ground cumin, dried oregano, thyme, dried cilantro and a secret ingredient I’ll share in a minute.  Chilpotle chili is smoke-dried jalapeno peppers and is fairly common in the spice aisle in the supermarket.


I love chili long and slow, and for that a cubed chuck roast would be called for, and a slow-cooker.  I’m cooking for a family-style quick cook however for the show and I’ll be using 80/20 ground beef.  What’s the point of eating beef if it’s just for texture?  I’m a proponent of keeping the fat high in the beef where it counts. If the family I was cooking for preferred ground beef, then I’d purchase the chuck roast, cube it, freeze it a little, and then spin it in a food processor to “grind it”.  It’s perfect.  I’ll plop a dollop of sour cream, and a sprinkle of Monterey jack cheese.  This recipe serves 4 to 6 hungry people and can last for DAYS in the fridge.  As a matter of fact, the longer it hangs out, the better it gets.  I believe that to be true for anything that contains tomatoes and beef.


In the Friday Meal plan, The Skinny Mashed potatoes will make up for the fat content in the chili.  I’ll also dress up those celery and radishes to give them the taste of a Mexican crudité with the addition of limes, and wilted red onions.  The finishing dessert: Rich, homemade buttermilk ice cream with sugared blueberries.  That dessert is just in the Head of Beth and won’t be a part of the show; it’s just a dream for another time.


Meta’s basic MFC479 recipe is located in the post for 0421-042714 Recipes.  Below is the full, unaltered meal plan for Friday.


My secret ingredient is a composite spice, Chicken Grilling, from Food City.  It lends a subtle orange flavor to the chili plus a bang of paprika and a subtle sweetness of red and green bell peppers.





Breakfast – tomato juice tomato juice
loaded oatmeal with pecans and raisins oatmeal, pecans, raisins, brown sugar, and butter
Morning Note: Pack lunch for after the studio.  Make mashed potatoes, pack one serving for the demo
Luncheon – Tomato soup MFC 960 left over or fresh
cabbage and raisin slaw MFC 740 cabbage coleslaw mix, raisins, mayonnaise
Dinner – Chili con carne MFC 479 crumbles, canned tomatoes, canned kidney beans, bacon
skinny mashed potatoes   potatoes, vegetable broth, olive oil
celery and radishes   celery, radish, coarse salt, celery seed
Vanilla ice cream with blackberries   vanilla ice cream, thawed black berries




5 slices of bacon, meatless bacon or tempeh bacon, chopped coarsely 1, 14 oz can diced or regular tomatoes
1 lb ground 80/20 chuck or meatless crumbles salt to taste
2 teaspoon ground oregano 2 tablespoons chili powder
1 teaspoon  ground chilpotle chili 1 teaspoon thyme
1 tablespoon FC Chicken Grill Seasoning 1 tablespoon ground cumin
2 teaspoons dried cilantro or coriander 3 cloves garlic, minced
1 jalapeno, seeded and minced juice of 1 lime
1 medium onion, sliced 15.5 oz can kidney beans, drained
2 cups water 1 teaspoon sugar
1 teaspoon cornstarch dissolved into 2 teaspoons water


Mix together the spices; chili powder, cumin, oregano, thyme, cilantro, and in a deep, 12 inch sauté pan, cook bacon on medium-high heat until crisp.  Using a slotted spoon, remove from the pan and drain on paper towel.  Leave all but 1 tablespoon bacon fat in the pan.  Reserve the remaining in a cup.  Brown the ground chuck in the fat, season with salt and pepper.  Remove the beef from the pan, leaving all but 1 tablespoon of fat in the pan and set aside. Add the onion, jalapeno, and garlic; cook in drippings until soft. Add chili powder; cumin, oregano, thyme, and Chicken grill seasoning stir until flavors are blended, about a minute.  Add meat, beans, and tomatoes, breaking up the tomatoes with your hands if they are whole.  Add water, lime juice and sugar. Simmer until the flavors are well blended, about 20 minutes.  Into a ramekin place the cornstarch and mix with water.  Add this mixture to the chili to thicken.  Top with red onions, Monterey jack cheese, and sour cream.  Delicious with corn bread.


This dish can be prepared in a slow-cooker.  If desired, the chili may be served over potatoes or hot cooked rice.  5 servings.


A Margarita would be nice.