Chicken Soup 3 tablespoons olive oil 1 whole organic chicken breast or 2 split breasts (with bones and skin) 3 carrots, chopped 3 celery stalks, sliced 1 large sweet onion, peeled and chopped 3 garlic cloves, peeled and minced ½ cup freshly chopped Italian flat-leaf parsley 1 gallon fresh filtered water 1 teaspoon salt pepper, […]
Candied Yams & Sweet Potato Pie Recipe Cooking Segment at WCNC-TV Charlotte
A ‘sweet potato’ kinda morning this week at WCNC-TV Charlotte with Colleen Odegaard and Eugene Robinson as we talked, demonstrated and shared in one of my family’s favorite traditional Thanksgiving sides, “Candied Yams”. The recipe is taken from my book, MaMa Mia Cucina and is a staple on our Thanksgiving table. This recipe itself is […]
WBTV Charlotte Cooking Segment – Zucchini Squares
What to do with all of those summer zucchini?! was this morning’s cooking segment @WBTV Charlotte, North Carolina with news anchor, John Carter. I love this team of news reporters and enjoy feeding them and sharing in the conversation and laughs behind the scenes after the segment. Isn’t that some of what food is all about? Food […]
Roasted Red Peppers Cooking Segment @WCNCTV on Charlotte Today!
One of my favorite sandwiches – Roasted Red Peppers on an Italian Roll with Provolone Cheese – YUM – Delish! Once again, on Tuesday, July 14, 2015, I had the great opportunity to join my friends @WCNC-TV on Charlotte Today to demonstrate just that – “How-To Roast Red Peppers” and then… serve up several dishes […]
Red, White and Blue Potato Salad @WBTV Studios
YUM! Always a Good Morning! in the WBTV studios with Christine Sperow, John Carter and production crew. The Olive Tap® was the sponsor of Monday’s cooking segment in celebration of the Red, White and Blue. The 4th of July Green Bean and Potato Salad recipe is an adapted […]
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