Laura Vinyard, a dietitian with Mercy, has a fun way to serve fruit.
Laura Vinyard, a dietitian with Mercy, cooks a fast and easy stir fry.
Camille Green talks about the Pronto Combos and gluten free pasta at Carino's while Darrel Jozwiak prepares a Chicken Caesar Wrap.
Camille Green talks about the Pronto Combos available for lunch at Carino's while Darrel Jozwiak prepares a Chicken Primavera with pesto.
Heather Richards makes an alfredo sauce using cauliflower.
Heather Richards creates a creamy chocolate gelato that is dairy-free.
Just in time for the holidays, Laura Vinyard has a recipe for a fresh apple cranberry relish.
Laura Vinyard cooks up a tasty variation of a chicken pot pie.
Heather Richards bakes some chocolate muffins with a hint of raspberry.
Heather Richards adds cereal to a meatball recipe.
Camille Green and Chrissa Boatright create another dish on the menu at Carino's; Jalapeno Garlic Tilapia.
Camille Green and Chrissa Boatright prepare a dish of spaghetti and meatballs, available at Carino's.
Laura Vinyard has another summer suggestion with a beverage that can be enjoyed any time of day.
If you need a light and refreshing meal using ingredients from the farmer's market, Laura Vinyard has a suggestion with a Greek Salad.
Kathy Cowley and Debbie Beck finish the pie project and also provide details for the Byers Avenue United Methodist Church Independence Day pie sale.
Kathy Cowley and Debbie Beck put Shannon to work in the kitchen making apple pie for the Byers Avenue United Methodist Church pie sale.
Bubba has details on a free culinary arts class for area youth while Chef Caleb Churchwell makes Cheesecake Stuffed Strawberries.
Heather shows us a veggie alternative for brownies.
Heather shows us an easy way to spice up veggies.
Heather Richards, RD, LD, has a chocolate treat with these Triple Chocolate Chunk Muffins.
Heather Richards, LD, RD, prepares a healthy snack option with Crispy Edamame.
Laura Vinyard, RD with Mercy, creates a wonderful dessert that you can make in your microwave.
Laura Vinyard, RD with Mercy, prepares a healthy and delicious stir-fry. The great thing about stir-fry is the variety of vegetables you can use, so you don't have to stick to the recipe as we've listed other options.
Chrissa Boatright prepares Italian Pot Roast, back on the Carino's menu, and Camille Conely discusses Carino's on Facebook.
Chrissa Boatright prepares Shrimp Florentine, new on the Carino's menu, and Camille Conely talks about catering from Carino's.
Laura Vinyard from Mercy prepares a delicious side for any holiday meal.
Laura Vinyard from Mercy has a simple idea for leftover chicken or turkey. This morning, Laura used green beans instead of celery. Another option could be green pepper.
Heather Richards, RD from Mercy, has a lighter alternative for the heavy, holiday meals.
Heather Richards, RD with Mercy, has a great breakfast suggestion for Thanksgiving morning.
Papa Murphy's has the perfect item for your Halloween party; the Jack-O-Lantern pizza. Alan attempts to make one.
A great way to complete a meal; French Vanilla Mousse. Laura Vinyard, RD from Mercy, shows us how easy it is to create.
Laura Vinyard, RD, with Mercy, makes chili using soy. Delicious and spicy.
Heather Richards, RD from Mercy, gets us ready for fall cooking with another crockpot recipe.
Heather Richards, RD from Mercy, gets out the crockpot for a meal to start your day.
Heather Richards, RD with Mercy, makes a creamy peanut butter pie with Greek Yogurt.
Heather Richards, RD with Mercy, uses Greek Yogurt to make a stack of delicious pancakes.
Jason Miller finishes the hamburger with shredded apple and talks about some of the specials at the Eagle Drive In.
Jason Miller, from Eagle Drive In and Instant Karma, makes a hamburger using grass-fed beef and shredded apple.
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.
With the colder weather starting to move in, Ruth West from St. John's has a chicken chili recipe for your slow-cooker.
Jason shows us some of the gourmet creations you'll find at the Eagle Drive-In
The Eagle Drive-In in Joplin is open! Featuring gourmet hamburgers and more.
Damien finishes the pan-seared salmon with a mango chutney.
Damien starts our salmon dish with a parmesan risotto.
Ruth West bakes an easy peanut butter cookie that only requires three ingredients. While the recipe calls for five, you only need three.
Ruth West prepares a quick, one skillet chicken dish.
Executive Chef Richard Sanell discusses the menu at L.L. Sayer's along with the breakfast items.
L.L. Sayer's is a new restaurant located in the restored Gryphon Building. L.L. Sayer's has a wonderful menu with a unique combination of flavors.
Laura Vinyard from St. John's has a few more breakfast options that are quick and easy.
Laura Vinyard from St. John's has a couple simple breakfast ideas including a smoothie.
Damien Tiregol finishes the wahoo dish with orzo pasta, roasted red peppers and artichoke hearts.
Damien Tiregol from Crabby's starts the dish by cooking wahoo fish to medium done.
The second ravioli from Carino's is a San Marzano & chicken ravioli, this one with a tomato sauce instead of a cream sauce.
Two different kinds of ravioli from Carino's, the first being a smoked chicken ravioli with jalapenos.
Sean Flanagan has an interesting new item they'll be adding the menu at Wilder's.
Sean Flanagan demonstrates a grilling technique that you can use to improve the presentation of your steaks.
Now is a great time to use summer fruit in your cooking and Carrie Phillips from St. John's has a couple ideas.
Damien Tiregol from Crabby's puts the finishing touches on ceviche by adding vegetables, herbs and a little heat.
Damien Tiregol from Crabby's starts a ceviche with salmon, tuna and scallops.
More summer food safety tips from Lindsey Smith, RD LD with St. John's.
Lindsey Smith, RD LD, has some tips on summer food safety along with an easy Mandarin Orange Salad.
Jason Miller prepares the black bean burger, which is a special at Instant Karma on Friday, June 24.
Jason Miller shows the variety of burgers that Instant Karma offers as well as discussing the upcoming fundraiser for Joplin Schools.
Damien Tiregol finishes the crab-stuffed trout with a red pepper pesto.
Damien Tiregol begins our recipe by preparing the trout. Damien also talks about some of the new menu items at Crabby's.
St. John's Carrie Phillips, RD LD, prepares a dessert with fresh blueberries and Greek yogurt.
St. John's Carrie Phillips, RD LD, has a grilled steak salad recipe with a fresh avocado used in the dressing.
Crabby's Damien Tiregol finishes our recipe with the vodka cream sauce.
Crabby's Damien Tiregol starts our recipe by preparing the Chilean Sea Bass.
Carino's Justin Edie creates the Spicy Shrimp with Chicken along with details about their fundraising effort for autism in April.
Dietitian Lindsay Smith makes a low calorie dessert recipe.
Dietitian Lindsey Smith shows how a couple substitutions can improve the health quality of marconi salad.
Jason Miller from Instant Karma Gourmet Hot Dogs talks about some of the?veggie dog alternatives?they prepare plus he makes a breakfast item using pasta.
Jason Miller from Instant Karma Gourmet Hog Dogs shows a couple of the unique combinations the restaurant offers as well as one of the specials.
At the end of March, Crabby's will be adding tapas to their menu.? In this segment, Damien Tiregol makes a blackened shrimp tapas with roasted red pepper and goat cheese.
At the end of March, Crabby's will be adding a variety of tapas to their menu.? Damien Tiregol makes one of the tapas, blackened scallops with a mango chutney.
Heather Richards from St. John's has a simple recipe that can add fruit to brownies.
Heather Richards from St. John's shows how changing the colors on your plate could lead to a healthy meal.
With the sea bass ready, Damien Tiregol prepares the couscous with roasted red peppers and cherry tomatoes.
Damien Tiregol from Crabby's starts our sea bass dish by lightly coating the fish, then quickly cooking it.
Laura Vinyard from St. John's finishes with double chocolate cupcakes.
Laura Vinyard from St. John's shows us how to make an Italian Quiche, perfect for a Valentine's Day breakfast in bed.
Damien Tiregol adds the tilapia and shrimp to complete the dish.? It's now on the lunch menu for $7 at Crabby's.
Damien Tiregol begins a new lunch special at Crabby's with a creamy risotto.
Carrie Phillips, a registered dietitian from St. John's, adds a dessert to the menu with a key lime parfait.
Carrie Phillips, a dietitian from St. John's, has a delicious?chicken fajita recipe that's also easy to clean up.
Bob Hays from Crabby's cooks up a jumbo crab cake with an array of vegetables.
Dietitian Lindsey Smith shares a sweeter approach to holiday Chex mix.
Dietitian Lindsey Smith shares a healthier dip option for holiday parties.
Laura Vinyard, a Registered Dietitian from St. John's, has a good dessert recipe for Thanksgiving.
Laura Vinyard, a Registered Dietitian?from St. John's, has a recipe perfect for your leftover turkey.
Damien Tiregol finishes the duck dish, plus talks about some of the other new menu items at Crabby's.
Damien Tiregol begins a duck dish that is new on the menu at Crabby's and also talks about booking your holiday party.
Alan tries to make the Halloween special available at Papa Murphy's.
Carrie Phillips has another fall food item, a double-layer pumpkin cheesecake.? Using a fat-free cream cheese will save you fat and calories.
Carrie Phillips has a delicious dip recipe for your upcoming holiday parties.
Bob Hays from Crabby's cooks a delicious and spicy Creole Risotto.
Heather Richards, RD LD, has a unique dessert recipe that it made in a crockpot.
Heather Richards, RD LD, has the recipe for a Wild Rice Casserole that can be made with a crockpot.
Chef Damien Tiregol finishes the blackened yellowfin tuna, one of the new lunch items on the menu at Crabbys.? And now is the time to book your Christmas events.
Chef Damien Tiregol from Crabbys begins the dish preparing quinoa with tomatoes and spinach.