Cooking School

You can stick anything in a pot sticker to make it taste delicious. Today, we're adding butternut squash, green kale, ginger, brown sugar and scalions

Chef Craig Myrand joins us on The Nine to show us how to make their chicken parmesan.

Cello Italian Restaurant will be running a special promotional offer starting October 22 -November 5th. The promotion will be $20 off when you purchase 2 large portions from their diner menu. The recipe for Cello Chicken Parmesan with House Red Sauce Serves 4 people Prep time 45 minutes House Red Sauce ¼ cup olive oil ¼ cup minced garlic 1 cup Spanish onion, small diced 5 cup can ground tomato in sauce 2 Tbl kosher salt 1 Tbl fresh ground black pepper 1 Tbl basil, chiffonade (long thin strips) 1. Heat the oil in a medium sauce pot on low. 2. Add the garlic, stir often, and cook until garlic is light brown. 3. Add the onion and cook until onion is translucent and soft. 4. Add the ground tomato and simmer for 10 minutes. 5. Remove from the stove and stir in the basil. *Sauce is best when made at least 1 day before so the flavors can come together. Can be kept refrigerated for up to 6 days. Chicken Parmesan 4 ea boneless skinless chicken breasts 1 Tbl kosher salt 1 tsp fresh ground black pepper 1 cup AP flour 2 ea fresh eggs 1 cup milk 2 cup Italian breadcrumbs ½ cup panko breadcrumbs ½ cup olive oil 1 cup shredded mozzarella 4 Tbl shredded Parmesan 1. With a meat tenderizer pound the chicken breast until evenly flat. Season with the salt and pepper. 2. Lightly toss the chicken in the flour 3. Mix the eggs and milk together and dip the chicken in the egg mixture. 4. Mix the Italian breadcrumb and panko breadcrumbs together. Toss the chicken with Italian bread mixture. Make sure to press the mixture into the chicken to ensure it is well coated. 5. Heat the olive oil in a large sauté pan on medium heat. Carefully lay the chicken I piece at a time in the hot oil. Let cook until golden brown (1 minute) 6. Carefully flip the chicken over and cook for an additional 1 minute or until golden brown. 7. Transfer the chicken to a parchment lined baking tray. Ladle ¼ cup of red sauce to the top of each piece of chicken. 8. Sprinkle ¼ cup shredded mozzarella and 1 Tablespoon of parmesan cheese on top of the sauce. 9. Bake in the oven for 7 minutes at 350 degrees. Or until cheese is melted and starting to brown. *serve with your favorite pasta tossed with the remaining red sauce. And as much additional parmesan as you desire. Additional information can be found on our website www.celloitalian.com

Megan Ackroyd from Ackroyd's Scottish Bakery joined us on The Nine to show us how to make classic apple turnovers.

Jim Lenz from Two Unique Caterers and Event Planners joined us on The Nine with some easy snack ideas.

Chef Kelli Lewton from Two Unique Caterers and Event Planners joined us on The Nine with some fun lunch ideas.

Chef Deni Smilganovski from Brown Iron Brewhouse in Royal Oak shows us how to make their Mexican street corn.

While we're in the mdidle of the COVID-19 pandemic, it may seem difficult to host an outdoor, responsbile event. Two Unique caterers shows us the tricks to make it responsible while keeping your distance.

Entertaining during COVID-19 is harder than ever before - but it is possible. The trick is to think smaller.

1 lb U 12 shrimp shell on. Mud vein removed shell still on. 1/2 stick unsalted butter 2 tablespoons of Old bay 1 dozen mini grape tomatoes 1/2 cup chopped purple onion 2 tablespoons of chopped garlic 6 ounces of Stella Artois room temperature Two sprigs fresh time. Melt butter in cast iron skillet to medium hi heat. Add onions and sweat them for 3-4 minutes constantly stirring with wood spoon. Once the onions start to soften up add tomatoes and thyme. 3-4 more minutes and increase heat to high heat. Toss in garlic stir in and incorporate all the flavors. Add shrimp to the pan place them flat on the skillet. Do not place them on top of one another. Sprinkle them with all the old bay and add beer and then cover for 8 minutes. You may add another nub of butter as they finish for a smooth buttery finish. Serve with a crisp Celani Chardonnay

Here is the link to the recipe: cookingwithque.com/recipe-items/grilled-mushroom-spinach-and-cheez-sandwich/#