All Posts Tagged Tag: ‘cooking video’

Haul in the Net~

Bourbon Shrimp Scampi

[Subscribers, please click HERE to view this video from your e-mail.] Bourbon Shrimp Scampi This recipe is a quick one. It is so quick, in fact, that I prepare the whole dish from scratch in the 6-minute cooking segment video! Still think you don’t have time to cook? I will admit that I am a snob when it comes to …

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Grilling Lettuce ~ light it up!

Grilled Romaine Hearts 1

[Subscribers, please click HERE to view the video from your e-mail!] Technically, it is Spring; however, with all the warm weather we are having down here in the South ~ it sure feels like Summer! And with warm weather comes the natural desire to keep the kitchen cool and break out the Weber on the patio. I was reminded while …

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Dust a Bunny ~ Yogurt Cake

Cover Bunny

[Subscriber's, please click HERE to view the video from your e-mail.] It doesn’t take years of training or a drawer full of special tools to decorate a cake for Easter. Using Nonna’s simple yogurt cake recipe—packed with fresh fruit and, by using Greek yogurt, packed with extra flavor—you can turn an “any time” cake into an Easter-themed cake in a …

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Cluck, Cluck ~ A Chick Dish?

Greek Yogurt Chicken Salad Cover Photo

[Subscribers, please click HERE to view the video from your e-mail.]  Chicken Salad ~ 1 foundation, 2 recipes Chicken salad might be the foundation to every ladies’ luncheon and yet, often, it is a soup of mayonnaise lacking any noticeable amount of its namesake ~ chicken! When I was at the WSFA-12′s studio waiting to do my segment, a PR …

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Berry, Berry, Quite Contrary~

Jam Tart Photo Horizontal

[Subscribers, please click HERE to view the cooking video from your e-mail.] If you are  a “foodie” like me, you tend to get a lot of homemade foods at the holidays—in particular, jams or preserves. Mine are stacked high, filling a pantry shelf, waiting for me to work through them. Before I lived with Nonna and her family in Viterbo, …

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Cooking Family-Style Italian~

Chicken With Tomatoes Olives Post Photo

Welcome to Nonna’s! [Subscribers, please click HERE to view the cooking video from your e-mail.] In this cooking segment on WSFA-12′s “Alabama Live!,” I show host Judd Davis how to prepare 2 quick & easy Italian recipes: “Chicken with Tomato & Olives” and “Roasted Potatoes with Fennel Seed”—yes, “surprise, surprise,” not all Italian food is centered around pasta! The chicken …

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Fat Tuesday ~ Gumbo-Style!

Spicy Drumstick Gumbo1

(Subscriber’s click HERE to view the cooking video from your e-mail!) Mardi Gras (Carnevale in Italian) is coming to a close on Feb 21 – “Fat Tuesday,” so it is time to be as decadent as you want before Lent kicks in on Wednesday, the 22nd.  With my “Moon Pie” post last week, my “Spicy Drumstick Gumbo” this week is …

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Jump In the Mouth Good~

Mark Leslie WSFA Saltimbocca1

Saltimbocca and Roasted Carrots (Subscribers, click HERE to view the video from your e-mail.) In Italian, Saltimbocca means “jump in the mouth,” and in this recurring WSFA-12 TV cooking segment appearance, host Tonya Terry admits that this Italian chicken cutlet recipe lives up to its name. (Grazie tanto Nonna per questa ricetta ~ Brava!) And while I show Tonya how …

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Biscotti Natale ~

Chocolate Hazelnut Almond And Amaretto Cookies Photo2

Italian Christmas Cookies Italians might be famous for being frugal, but when it comes to holidays, all the stops are pulled out! And Nonna is no exception. Here is her recipe for classic Biscotti Natale: Chocolate, Amaretto, Hazelnut, and Almond Cookies. Extravagant because it uses two kinds of nuts, chocolate and amaretto liqueur ~ yum, all the way around. This …

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Looking for a “fun-guy”~

Mushrooms

Hunting Morels Subscribers please click HERE to view the video from your e-mail! I grew up in the Midwest, which for me meant that in the spring and early summer it was mushroom hunting time. My junior high science teacher would take each of his classes out into the grounds of the neighboring Catholic church to hunt for mushrooms. Usually …

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"Beyond the Pasta" is owned and operated by Mark Leslie. Unless otherwise specified all content, writing, recipes and photography is original and held in copyright through the Library of Congress. It may not be used without the express written consent of Mark Leslie.