Mercy's Ruth West has a cool dessert recipe for the hot summer months.
Mercy's Ruth West prepares a simple dish for your next gathering that won't heat up the kitchen.
Jason Miller, from Eagle Drive In and Instant Karma, finishes a delicious and simple marinara sauce from fresh vegetables.
Jason Miller, from the Eagle Drive In and Instant Karma, creates an easy marinara sauce from items purchased at the farmer's market.
Chrissa Boatright prepares another item from the summer menu at Carino's.
Chrissa Boatright prepares a couple of the new summer menu items you'll find at Carino's. These items will be on the menu for a limited time.
Laura Vinyard, RD with Mercy, has a delicious and light dessert. We even enjoyed it without the crust.
Laura Vinyard, RD with Mercy, creates a simple vegetable pizza. Great for your summer picnic.
Jason Miller from the Eagle Drive-In and Instant Karma puts the finishing touches on quiche using fresh vegetables and herbs from the farmer's market.
Jason Miller from the Eagle Drive-In and Instant Karma creates his take on a quiche using fresh vegetables from the farmer's market.
Carrie Phillips, RD LD, from Mercy explains how to make a mixed berry coffee cake.
Carrie Phillips, RD LD, with Mercy creates a perfect summer salad.
Ruth West from Mercy has a light dessert with a hint of pineapple.
Ruth West from Mercy has a great idea for making pizza on the grill.
Carrie Phillips, RD LD from Mercy, makes a delicious dessert using a couple sugar-free products.
Carrie Phillips, RD LD with Mercy, creates roasted asparagus with an orange salad.
Jason Miller from The Eagle Drive-In makes a pistachio-encrusted salmon with over-roasted vegetables.
Heather Richards, a registered dietitian from Mercy, has an idea for strawberries that will create a different taste.
Heather Richards, a registered dietitian from Mercy, has a simple burrito recipe that can be prepared ahead of time and frozen.
Chef Damien Tiregol finishes the scallops and talks more about the Mardi Gras Dinner to benefit the Children's Miracle Network.
Chef Damien Tiregol begins a delicious scallops dish and talks about the upcoming Mardi Gras Dinner to benefit Children's Miracle Network.
Moderation is the key with this delicious fondue for your Valentine's Day snacking.
Laura Vinyard, RD, from St. John's creates a crispy, lemon fish. The recipe can also used for chicken.
Carino's has added a couple new menu items ahead of Valentine's Day including this steak dish with risotto. We haven't forgotten dessert as you'll also notice the Raspberry Tiramisu.
Carino's has added a couple new menu items for Valentine's Day including Applewood Bacon Macaroni and Cheese. The addition of chicken and mushrooms increase the yum factor.
Chef Damien Tiregol finishes the recipe with seared salmon.
Chef Damien Tiregol from Crabby's starts the dish with a portobello and parmesan risotto.
Ruth West has some ways to add fruit to your breakfast including a breakfast parfait.
Ruth West creates an easy breakfast casserole that can be made ahead of time for quick serving in the morning.
Ruth West, a Dietetic Technician with St. John's, makes a couple delicious dips for your holiday party. In this segment, she creates a spinach artichoke dip. She also discusses Community Connections, which helps those effected by the tornado. For details, call (417) 208-3650.
Ruth West, a Dietetic Technician with St. John's, makes a couple delicious dips for your holiday party. In this segment, she creates a pineapple cheese spread. She also discusses Community Connections, which helps those effected by the tornado. For details, call (417) 208-3650.
Jason Miller from Eagle Drive-In and Instant Karma prepares a wonderful lamb casserole. Not only was it delicious, but the aroma was incredible.
This time, we're making a Steak & Portabella Ravioli.
We're making a Butternut Squash Tortellacci.
We check out The French Dip, one of the most popular items on the menu.
We check out some of the great items on the menu at The Mall Deli in Pittsburg.
Okay, so the muffins weren't quite ready for this segment, but they were close. We recap the recipe and talk about the cream cheese frosting, which is so easy yet so delicious.
The final recipe of this edition of the Shannon and Alan Cooking Challenge. It was Pumpkin Muffins, sent in by Roberto Ramirez.
This time, Ruth West, a Dietetic Technician with St. John's, makes an alternative to pumpkin pie. We've also included the recipe for Italian Chicken Noodle Soup, in which you can substitute leftover turkey for chicken.
Ruth West, a dietetic Technician with St. John's, makes a Mango Cranberry Sauce for your holiday turkey.
The Enchilada Tortes are coming out of the oven and ready to be served. Delicious. Keep in mind, this recipe serves 12.
Shannon and Alan are in different phases of putting together Enchilada Tortes. There's a bit of preparation time involved but worth it.
The warm Pumpkin Spice Cream Cheese Breakfast Rolls are out of the oven and ready to be frosted.
Shannon and Alan start the Pumpkin Spice Cream Cheese Breakfast Rolls. Even Shannon, who doesn't like pumpkin, had more than one.
Rhonda Lawrence was the first winner of the Shannon and Alan Cooking Challenge. If you would like to enter, all the details are on the GMFS Contest Page.
Shannon and Alan get close to finishing the first winning recipe from the challenge.
Shannon and Alan start the first winning recipe in the challenge... Greek-Style Pasta with Shrimp and Feta.
Chef Damien Tiregol finishes the Coriander Encrusted Ahi Tuna with some vegetables.
Chef Damien Tiregol demonstrates the cooking of ahi tuna and the flavor that coriander adds to it.
Turn in-season apples into a unique and easy dish that the even kids can help.