SALT LAKE CITY — If you’re planning to do some grilling over the long weekend Smith’s Chef Jeff Jackson has a recipe you can try.

He’s showing us a twist on grilled chicken, and it involves your favorite root beer.

Root beer grilled chicken legs

Ingredients for the chicken

• 3 lb. package chicken drumsticks
• ¼ c. paprika
• 2 tbsp. garlic powder
• ½ tsp. salt
• ½ tsp. pepper

Ingredients for the sauce

• 1 c. favorite root beer
• 1 c. ketchup
• ¼ c. orange juice
• ¼ c. Worcestershire sauce
• 1 tbsp. brown sugar
• 1 tbsp. molasses
• 1 tbsp. mustard
• 1 tbsp. minced garlic
• ½ tsp. liquid smoke
• ½ tsp. onion powder
• ½ tsp. pepper
• ¼ tsp. kosher salt

Directions

1. Make the sauce by adding its ingredients to a pot and stir to combine. Bring the sauce to a simmer and turn the heat to low.  Cook 5 minutes and remove from the heat.  Place the sauce in a container or jar that has a lid.  The sauce can be refrigerated for up to 7 days.
2. In a large mixing bowl, combine the paprika, garlic powder, salt and pepper. Add the drumsticks and toss to evenly coat the chicken with the seasoning.
3. Preheat your grill to high heat. Grill the legs for 3 minutes per side then turn the heat to medium heat.  Continue to cook the legs for another 15 minutes turning every 5 minutes.
4. Brush all sides of the legs with the root beer sauce and cook another 5 minutes. Brush the legs one more time and remove to a serving platter.  Serve hot with more sauce as desired. Enjoy!

SALT LAKE CITY — If you’re looking to spice up your regular weeknight meals, Chef Lesli Sommerdorf from Harmons has just the thing — green chile chicken enchiladas.

Green chile chicken enchiladas

Difficulty: 2

Total Time: :45

Serves: 4

Ingredients

• 6-7 fresh green chiles, such as Hatch
• 1/2 onion
• 3 cloves garlic
• 3 sprigs fresh cilantro
• 1 cup chicken broth
• 1 tsp Mexican oregano
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• Salt and freshly ground pepper
• Canola oil
• 8 corn tortillas
• 2 cups shredded Harmons rotisserie chicken
• 4 Tbsp finely chopped onion
• 2 cups shredded Jack cheese
• Mexican crema, for serving

Directions

Roast chiles over open flame until charred, turning often, about 5 minutes. Or, roast chiles in a 400° oven for 20-30 minutes. Transfer to a bowl and cover with plastic wrap. Let steam for 10 minutes. Using gloves and a paring knife, remove skins, stems, and seeds from chiles.

Preheat oven to 400°.

Bring a saucepan full of salted water to boil over high heat. Add onion, garlic, and cilantro and cook for 5 minutes. Remove from heat. Reserve 1 cup cooking liquid. Pour ingredients through a fine-mesh sieve. Transfer to a blender. Add 7 chiles, chicken broth, oregano, cumin, and season with salt and pepper, and blend until smooth. Taste and test for heat level. Add other chile and puree until smooth, if desired. Add reserved cooking liquid if sauce is too thick.

In a frying pan over medium-high heat, add 3 tablespoons oil. When oil shimmers, add tortillas, 1 at a time, and cook until lightly golden on each side. Transfer to a paper towel-lined plate.

Place 2-3 spoonfuls sauce in bottom of 9” x 13” baking dish. Working with 1 tortilla at a time, add 2-3 tablespoons chicken to center of tortilla, sprinkle with onion, cheese, and pour 1 spoonful sauce. Roll enchilada up and place seam side down into baking dish. Repeat with remaining tortillas, chicken, and onion. Reserve 3/4 cup cheese and 3/4 cup sauce. Pour remaining sauce over center of enchiladas and sprinkle with cheese.

Bake enchiladas until cheese melts, about 10 minutes. Serve with crema.

SALT LAKE CITY — Chef Jeff Jackson with Smith’s showed us how to make a refreshing snack that’ll remind you of summer as the season wraps up — marinated mozzarella and melon skewers.

Ingredients

For the mozzarella & melon

• 1/3 c. basil pesto
• 2 c. fresh mozzarella balls
• 4 c. mixed melon balls
• 1-2 c. fresh basil leaves

For the vinaigrette                                  

• ¼ c. extra virgin olive oil
• 3 tbsp. balsamic or champagne vinegar
• 1 tbsp. lemon juice
• 2 tbsp. honey
• 2 tsp. fig preserves/jam
• Kosher salt and pepper to taste
• 2 tbsp. chopped fresh basil
• 1 tbsp. chopped fresh mint

Directions

1. In a mixing bowl, toss together the pesto and mozzarella balls.
2. Make the vinaigrette by combining all the ingredients in a bowl and whisk or use a stick blender to blend. Taste and season with salt and pepper as desired.
3. Assemble the skewers by alternating the mozzarella, melons, and basil leaves on a skewer.
4. Arrange on a serving platter and drizzle with the vinaigrette. Enjoy!

SALT LAKE CITY — Chef Lesli Sommerdorf with Harmons stopped by the KSL TV studios to share the recipe for one of her favorite summer treats — grilled peaches with brown sugar creme anglaise.

Ingredients

Brown Sugar Creme Anglaise

• 2 cups whole milk
• 5 Tbsp firmly packed golden brown sugar
• Pinch of salt
• 6 large egg yolks
• 1 tsp vanilla extract

Peaches

• 4 peaches, halved, pitted, and quartered
• Canola oil
• 1/2 cup toasted chopped pistachios, for garnish
• Hollow Tree honey, warmed, for garnish
• Fresh basil ribbons, for garnish

Directions

To make the crème anglaise, fill a large bowl with ice and a small amount of cold water. Place a smaller metal or glass bowl in the ice bath. Place a fine-mesh sieve over bowl.

In a medium saucepan over medium-high heat, add milk, sugar, and salt and stir until sugar is dissolved.

In another small bowl or glass measuring cup with a spout, whisk egg yolks.

When milk mixture forms bubbles around pan edges and wisps of steam appear, slowly pour milk mixture into egg yolks, whisking constantly. Scrape milk-egg mixture back into saucepan and cook over medium heat, stirring constantly with a heatproof spatula, until custard begins to thicken and coats spatula. Remove from heat, stir in vanilla.

Strain custard into bowl set over ice. Stir custard until cool. Refrigerate until cold, at least 1 hour.

Prepare a grill pan or grill over medium-high heat.

Place peaches on a cutting board or plate. Brush cut sides lightly with oil. Place cut sides down on grill and cook until grill marks form, about 3 minutes. Turn to other cut sides and cook until grill marks form, about 3 minutes. Transfer to a plate.

Place four spoonfuls of crème anglaise on four dessert plates. Place grilled peaches on pools of sauce. Sprinkle with pistachios, drizzle with honey and sprinkle with basil.

SALT LAKE CITY — Chef Jeff with Smith’s joined the KSL TV team to show us how to make Summer Spaghetti Salad.

Ingredients for the salad

• 1/2 lb. spaghetti
• 2 c. blanched or steamed green beans
• 2 c. cherry tomatoes, halved
• 2 ears corn, grill charred, kernels removed
• ¼ small red onion, thinly sliced
• ¼ c. toasted pine nuts
• ½ c. fresh basil leaves, torn by hand
• ½ c. shaved parmesan
• Chopped parsley for garnish

Ingredients for the dressing

• 1/3 c. extra virgin olive oil
• 1/3 c. red wine vinegar
• 1 tsp. garlic, minced
• 1 tsp. fresh thyme, minced
• 1 tsp. sugar
• ¼ tsp. salt
• ¼ tsp. pepper

Directions

1. Place the ingredients for the dressing in a blender and blend until smooth. Set aside.
2. Cook the spaghetti according to package directions and NOT a minute more. Drain the noodles and in a large bowl, mix the noodles with half of the prepared dressing.  Set aside.
3. Place the green beans, cherry tomatoes, corn, red onions, pine nuts, and basil in a separate bowl and toss with the remaining dressing.
4. Add the veggie mixture to the pasta mixture along with the shaved parmesan and toss to combine. Top with some chopped parsley for garnish.  Serve and enjoy!

SALT LAKE CITY — Chef Lesli Sommerdorf with Harmons stopped by the KSL TV Studios to share her caramelized onion, steak and blue cheese pasta recipe.

• Difficulty: 2
• Total Time: 35 mins.
• Serves: 4

Ingredients

• 6 Tbsp butter, divided
• 1 yellow onion, halved and cut into half-moons
• 6 oz blue cheese, such as Gorgonzola
• 1 cup heavy cream
• 3/4 cup freshly grated parmesan cheese
• High heat oil, such as canola, grapeseed, or avocado
• 2 (8 oz) steaks, such as New York or top sirloin
• Salt and freshly ground black pepper
• 1 lb fresh short pasta, such as Harmons radiatore or rigatoni

Directions

In a large frying pan over medium-high heat, melt 4 tablespoons of butter. Add onions and cook until beginning to brown, stirring often, about 15 minutes. Transfer to a plate.

Add remaining 2 tablespoons butter and blue cheese over medium-high heat and stir until cheese melts. Add cream and bring to a simmer, stirring occasionally. Reduce heat to low and cook, stirring, until sauce is thick and coats back of a spoon, about 3 minutes. Do not boil. Remove from heat and stir in caramelized onions, parmesan, and season with pepper.

Meanwhile, in a grill pan or frying pan over medium-high heat, add a drizzle of oil. Liberally season steaks with salt and pepper. When oil shimmers, add steak and cook on first side, 3-5 minutes. Turn over and cook on second sides until an instant-read thermometer reaches 128°, 3-5 minutes. Transfer to a cutting board and let rest 5-7 minutes. Slice into thin strips.

Meanwhile, bring a large pot of salted water to boil over high heat. Add pasta and cook until al dente according to the package directions. Return sauce to stove over medium heat and, using a slotted spoon, transfer pasta to sauce. Add steak and toss to combine. If needed, add pasta cooking water, 1 tablespoon at a time, until sauce is desired consistency.

SALT LAKE CITY — We’re in the middle of barbeque season, and Chef Jeff Jackson with Smith’s Food & Drug joined us at the KSL TV Studios to share his recipe for bang bang grilled corn.

Ingredients For Corn

• 6 ears corn, shucked
• 2 tbsp. canola oil
• Salt and pepper to taste
• ½ c. cotija cheese, crumbled
• Lime wedges for serving

Ingredients For Bang Bang Sauce

• ½ c. mayo
• ¼ c. sweet chili sauce
• 2 tsp. Sriracha
• 2 tsp. honey

Directions

1. Heat your grill on high heat. Shuck the corn and coat each ear with canola oil and a sprinkling of kosher salt and pepper.
2. Make the Bang Bang sauce by adding its ingredients to a mixing bowl and thoroughly combine. Put the finished sauce in a squeeze bottle if you have one.  Set aside.
3. Place the corn on the grill and cook 1-2 minutes per side or until it has a good char on all sides.
4. Remove the corn from the grill and drizzle with some of the sauce, sprinkle on some cotija cheese and give it a squeeze of a lime wedge.
5. Enjoy!

SALT LAKE CITY — If you’re still trying to figure out what to take to that Fourth of July cookout, Harmons Chef Lesli Sommerdorf joined KSL’s Dan Spindle to make strawberry cheesecake bars.

Recipe

• Difficulty: 2
• Total Time: :45
• Serves: 10-12

Ingredients

Strawberries

• 1 cup strawberries, stemmed, hulled, and cut into pieces
• 1/4 cup granulated sugar
• 1 lemon, juiced
• 2 Tbsp water
• 2 tsp cornstarch

Crust

• 1 1/4 cups unbleached all-purpose flour
• 1/2 cup firmly packed golden brown sugar
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup coconut
• 1/2 cup finely chopped walnuts

Filling

• 2 (8 oz) pkg cream cheese, softened
• 2 eggs
• 3/4 cup granulated sugar
• 2 tsp vanilla

Topping

• 1/2 cup reserved crust
• 1/2 cup coarsely chopped walnuts
• 1/2 cup shredded coconut, optional

Directions

Preheat oven to 350° F. Grease a 13” x 9” x 2” pan with butter. Set aside.

To make the strawberries, in medium saucepan over medium heat, add strawberries, sugar and lemon juice and bring to a simmer. Cook 2-3 minutes. Combine water and cornstarch, add to strawberries and stir until thickened. Mash strawberries with a spatula. Let cool.

To make the crust, in a bowl, combine flour, brown sugar and salt. Cut in butter until fine crumbs form. Add walnuts and coconut, if using. Mix well and press crumbs in bottom of prepared pan. Bake until edges are lightly browned, 12-15 minutes.

To make the filling, in a small bowl, beat cream cheese, sugar, eggs and vanilla at medium speed until smooth.

Spread cream cheese mixture over hot baked crust. Place dollops of strawberries mixture onto cream cheese mixture. Using a knife, swirl strawberry mixture into cream cheese mixture. Return to oven. Bake 25-30 minutes longer. Let cool. Refrigerate for several hours and cut into bars.

Enjoy!

SALT LAKE CITY — Smith’s Chef Jeff Jackson is back and he is making a summer favorite just a bit easier for those who may not want to wait all day: shrimp boil tin foil packets.

Ingredients

• 1 lemon
• 1 stick butter, melted
• 1 tbsp. garlic, minced
• 2 tsp. chopped parsley
• 2 tsp. cajun seasoning
• 1 tsp. Old Bay seasoning
• Salt and pepper to taste
• 1 lb. baby potatoes, halved
• 2 cobs corn, cut into 1-inch pieces
• 12 oz. smoked sausage, cut into ½ inch pieces
• 1 lb. raw shrimp, peeled, thawed and dried if frozen
• Lemon wedge for serving

Directions

1. Add the potatoes to a microwave-safe bowl with 1 tbsp. of water. Cover with plastic and cook on high for 4 minutes. Preheat grill to med-high or your oven to 375. Slice the lemon in half and cut 1 half into wedges.
2. In a large bowl, add the melted butter, garlic, parsley, cajun seasoning, Old Bay, and a little salt and pepper. Stir to combine.
3. Add the par-cooked potatoes, corn cobs, sausage and shrimp to the butter mixture. Toss to combine.
4. Divide the mixture onto 4 large pieces of foil that have been sprayed with non-stick spray. Close and seal the foil to form packets.  Place in the oven on a sheet pan or on the grill and close the lid. If cooking on a grill, cook for 7 minutes and then flip and cook for 7 more minutes. Cook for 13-15 minutes in the oven.
5. Serve warm the lemon wedges and enjoy!

SALT LAKE CITY — Chef Jeff Jackson with Smith’s stopped by the KSL TV Studios with another recipe, and this one is perfect if you want something quick and easy — sheet pan Hawaiian shrimp tacos with creamy jalapeno sauce.

Ingredients

For the tacos:

• 1 ½ lbs. large shrimp, peeled and deveined
• 2 tbsp. oil
• 1 tbsp. garlic, minced
• 2 tsp. chili powder
• 1 tbsp. soy sauce
• 1 tsp. kosher salt
• ½ tsp. pepper
• 1 fresh pineapple, chopped into bitesize chunks
• 1 shallot, sliced
• Taco sized tortillas and avocado for serving

For the sauce:

• 1 jalapeno, seeded
• ½ c. sour cream
• juice and zest of 2 limes
• 3 tsp. honey
• 1 c. cilantro, chopped
• 1 ear raw corn, kernels removed from the cob
• 1 pinch of salt and pepper

Directions

1. Make the sauce by adding the jalapeno, sour cream, lime juice and zest, and honey to a blender or food processor. Blend until smooth.  Pour in a bowl and stir in the cilantro, corn and a little salt and pepper. Set aside.
2. Preheat your oven to 425. Add the shrimp to a mixing bowl then add the oil, garlic, chili powder, soy sauce, salt and pepper.  Toss to combine. Add the seasoned shrimp to one side of a parchment-lined sheet pan keeping the shrimp in an even layer.
3. Toss the pineapple with the shallot and layer it on the other side of the sheet pan. Place the pan in the oven and bake for 10 minutes. Turn the oven to broil and broil 2-3 minutes or until the pineapple begins to char. Remove from the oven.
4. Stuff warmed tortillas with shrimp and pineapple then drizzle with the jalapeno sauce and avocado. Enjoy!

SALT LAKE CITY — Father’s Day is coming up on Sunday, and if you’re still trying to figure out what to make for dad — we have a few ideas.

Chef Lesli Sommerdorf for Harmons joined KSL’s Tamara Vaifanua to make grilled lamb and paneer-vegetable skewers.

Grilled Lamb & Paneer-Vegetable Skewers

Ingredients

• 3 tsp ground coriander
• 3 tsp ground cumin
• 3 tsp salt
• 2 tsp ground cayenne
• 2 bunch fresh mint leaves, minced
• 1 lb boneless lamb shoulder, cut into 1” cubes
• 1 (14 oz) pkg whole milk paneer, drained and cut into 1 1/4″ cubes
• 1 yellow onion, coarsely chopped
• 1/2 cup extra-virgin olive oil
• 3 cloves garlic
• 2 Tbsp water
• 1 yellow or orange bell pepper, halved, seeded, and cut into 1 1/4″ cubes
• 1/2 red onion, cut into chunks
• Wooden skewers

Directions

In a small bowl, add coriander, cumin, salt, cayenne, and mint.

In a resealable plastic bag, add lamb and toss to coat with half of spice-herb mixture.

In another resealable plastic bag, add cheese and toss to coat with remaining half of spice-herb mixture.

In a blender, add onion, oil, garlic, and water and pulse until almost smooth. Add half to bag with lamb, seal, and refrigerate for 30 minutes. Add remaining half to bag with cheese, seal, and refrigerate for 30 minutes.

Meanwhile, if using wooden skewers, soak skewers in water for 20 minutes. Thread cheese, bell pepper, and onion onto skewers. Thread lamb onto other skewers.

Preheat a grill or grill pan over medium-high heat. Grill lamb, turning when browned, until just cooked through and grill marks appear all over, about 8 minutes total.

Grill cheese and vegetable skewers, turning when browned, until cheese and vegetables have grill marks, about 6 minutes total.

Transfer lamb and cheese skewers to a serving platter, season with salt and pepper, and serve.

SALT LAKE CITY — Father’s Day is almost here, and if you’re still trying to decide what dinner to make for dad, Chef Jeff from Smith’s has an idea for you.

Today, he’s showing us how to make steak bites with garlic and parmesan potatoes.

Steak Bites with Garlic & Parmesan Potatoes

Ingredients

For the steak:

• 1 ½ lb. top-sirloin steak, cut into bitesize pieces
• ¼ c. soy sauce
• 1 tbsp. olive oil
• 1 tbsp. balsamic vinegar
• ½ tsp. sriracha
• 1 tsp. Worcestershire sauce
• 2 tbsp. canola oil
• Chopped parsley for garnish

For the potatoes:

• 1 lb. mini gold potatoes, sliced in half
• 1 tbsp. olive oil
• 3 tbsp. butter, divided
• ½ tsp. kosher salt
• ¼ tsp. pepper
• 2 tbsp. minced garlic
• ½ tsp. dried thyme
• ½ tsp. dried rosemary
• ¼ c. grated parmesan

Directions

1. In a large bowl, combine the soy sauce, olive oil, balsamic vinegar, sriracha, and Worcestershire sauce. Whisk until combined. Add the steak bites to the marinade and mix well. Allow to marinate for 2 hours or overnight.
2. Place the potatoes in a microwave-safe bowl and add a tbsp. of water. Cover with plastic and cook on high for 4 minutes.
3. As the potatoes cook, heat a large skillet over medium-high heat. Add the steak reserving the marinade liquid. Let the steak cook for 2 minutes without moving to allow it to brown. Toss and cook until desired doneness is achieved. One more minute for rare and so on. Remove the steak and set aside.
4. For the potatoes, add the butter and oil to the pan. Add the par-cooked potatoes to the pan and cook until they start to brown.  Add the salt, pepper, garlic, thyme and rosemary. Toss to combine.
5. Add the reserved marinade and toss to combine. Cook 2-3 minutes and then push the potatoes to one side of the pan.  Return the steak to the pan to rewarm. Sprinkle the entire pan with the parmesan and chopped parsley. Remove from the heat and serve warm.
6. Enjoy!

SALT LAKE CITY, Utah – Adding fish to your diet brings health benefits, and pairing it with a chilled spinach strawberry salsa makes for a bright and healthy summer meal 

“In the summer months, I love grilling and smoking all kinds of meats,” said Josh Broadbent, executive sous chef for Intermountain Healthcare. “While not a traditional salsa, the spinach strawberry salsa is a great, well-rounded addition to the dish, with a ton of flavor from jalapenos and cucumbers in the mix. I love how bright the salsa tastes, and it really makes the baked salmon pop.”  

Baked salmon is a simple dish rich in omega 3 fatty acids and is great for heart and brain health. Eating whole fish has been shown to be more protective than taking a fish oil supplement, likely due to the presence of protective nutrients such as selenium and antioxidants that are found in fish but not fish oil supplements. The American Heart Association recommends eating fish, particularly fatty fish like salmon, at least twice weekly. 

Here’s the recipe: 

Yield: 5 Servings 

Ingredients: 

Baked Salmon 

2 ½ tsp. Olive Oil 

5 each Atlantic Salmon, 4 oz, Skinless, Thawed 

2 ½ tsp. Lemon Zest 

¼ tsp. Kosher Salt 

¼ tsp. Black Pepper, Ground 

5 each Lemon Slices, Sliced Thin 

Spinach Strawberry Salsa 

1 ¼ cups Fresh Strawberries, Diced 

1 ½ cups Spinach, Chiffonade 

½ each Cucumber, Peeled, Diced 

1 each Kiwi, Peeled, Diced 

¼ cups Jalapeno, De-Seeded, Minced 

2 tsp Mint, Chiffonade 

1 ½ tsp Lemon Juice 

1 ½ tsp Honey 

¼ tsp Salt Kosher 

Preparations: 

1. Preheat oven to 350F. 
2. Coat the bottom of a baking dish with olive oil, place salmon skin side down. 
3. Sprinkle with lemon zest, salt and pepper. 
4. Cover the baking dish with parchment paper and foil; bake for 17 minutes or until an internal temperature of 145F is reached. 

Spinach & Strawberry Salsa: 

1. Prepare all fresh ingredients and place into a large bowl. 
2. Combine the Lemon Juice, Honey, and Salt in a small bowl. 
3. Add the juice mixture to the fresh ingredient and carefully combine to prevent the ingredients from breaking down. 

Plate Assembly: 

Divided equally between the plates. Place the Salmon in the center of the plate. This dish pairs nicely with a rice pilaf or roasted red potatoes. 

215 Calories/ 255 mg Sodium/ 40% Cal/Fat 

For more information, go to www.intermountainhealthcare.org. 

SALT LAKE CITY — The weather is warming up and it’s the perfect time to grill and enjoy some barbecue. But if you don’t have all day to wait for everything to slow cook perfectly, a pressure cooker can work just as well.

Chef Debbie Iverson with Harmons joined us in the KSL TV Studios to show how to use a pressure cooker to make ribs.

Pressure Cooker Ribs

Difficulty: 2
Total Time: 1 hour
Serves: 4

Ingredients

• 1/4 cup golden brown sugar
• 2 Tbsp chili powder
• 2 tsp dried parsley
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 1/2 lb country-style ribs
• 8 oz chicken broth
• Hey Grill Hey Everything BBQ Sauce

In a bowl, combine brown sugar, chili powder, parsley, salt, pepper, paprika, cumin, garlic and onion powder. Add ribs and coat thoroughly with rub.

Place round rack in pressure cooker pot insert. Add chicken broth and ribs. Secure lid, making sure the vent is closed. Press “High Pressure” button and set to 35 minutes.

When the cycle is complete, let naturally release for 10 minutes, then turn vent to quick release, being careful not to get burned from the steam.

Carefully remove ribs from the pressure cooker and set on an aluminum foil-lined baking sheet. Brush with barbecue sauce.

Broil on high until bubbly on one side, 3-5 minutes. Remove from oven, turn over, brush with barbecue sauce and broil again, 3-5 minutes.

SALT LAKE CITY, Utah – If you’re craving Italian food that you don’t have to go to a restaurant for, then look no further — Chef Jeff Jackson from Smith’s joined us at the KSL TV Studios to show his version of chicken with Tuscan sauce and pasta.

Chicken with Creamy Tuscan Sauce

Ingredients

For the Chicken:

• 4 boneless skinless chicken breasts
• 1 tbsp. cooking oil
• ½ tsp. dried thyme
• ½ tsp. dried oregano
• ½ tsp. dried sage
• ½  tsp. salt
• ¼ tsp. pepper
• 1 lb. pasta, cooked to package directions
• Salt and pepper to taste
• Parsley chopped for garnish
• Extra parmesan for garnish

For the Sauce

• 1 tbsp. cooking oil
• 2 tbsp. garlic, minced
• 1 tsp. dried oregano
• ½ tsp. dried sage
• ½ dried thyme
• ¼ c. white wine or chicken broth
• 1 ½ c. heavy cream
• 1 ½ c. shredded parmesan cheese
• 2 c. baby spinach
• ¼ c. chopped sun-dried tomatoes
• 1 tsp. white balsamic vinegar

Directions

1. Cook pasta to package directions. Drain and toss in some oil.  Cover and set aside.
2. Heat a large sauté pan over med-high heat. As the pan heats, mix the seasonings for the chicken in a small bowl.  Sprinkle the seasoning mix evenly over both sides of the chicken breasts.  Add a little oil to the pan and brown the chicken about four minutes per side.  Remove the mostly cooked chicken from the pan and set aside.
3. Add another bit of oil to the same pan. Make the sauce by adding the garlic, oregano, sage, and thyme to the pan.  Cook for one minute, stirring frequently.  Add the wine or chicken broth and stir to remove any cooked bits from the bottom of the pan.  Bring to a simmer.
4. Add the heavy cream and stir. Simmer five-to-seven minutes.  Add the parmesan and stir until the cheese is melted into the sauce.  Add the spinach, sun-dried tomatoes, and white balsamic vinegar.  Stir to combine.  Taste the sauce and add a little salt and pepper as needed.  Return the chicken to the pan and cook an additional four-to-five minutes over low heat.
5. Serve over pasta and garnish with chopped parsley and extra parmesan cheese.

SALT LAKE CITY, Utah – If you’re looking to treat mom to a delicious breakfast on Sunday Smith’s Chef Jeff Jackson has a great option for you — a crescent roll breakfast ring.

Ingredients

• 6 eggs
• ¼ c. milk
• ½ tsp. kosher salt
• ¼ tsp. pepper
• 2 tbsp. butter
• ½ red bell pepper, chopped
• 1 c. thick cut ham, chopped
• 1 c. shredded cheese, divided
• 8 slices bacon, cooked
• 8 oz tube crescent rolls
• 1 egg for egg wash

Directions

1. Preheat your oven to 375 degrees. Cook 8 slices of bacon and set aside. In a bowl, beat the eggs with the milk, salt and pepper. Heat a non-stick skillet over medium heat.

2. Add the butter and add the red bell pepper and ham. Cook 3-5 minutes or until the peppers are softened. Add the egg mixture and scramble until the egg is set and maybe a little underdone. Remove from the heat and set aside.

3. Unroll the crescent rolls and carefully separate. On a sheet of parchment paper, lay each crescent wedge with the flat edge facing the middle to form a star. Lay a slice of bacon on each crescent wedge. Sprinkle half of the cheese to the base of the rolls to form a circle. Add the egg mixture on top of the cheese forming a larger ring. Sprinkle the remaining cheese on top of the eggs.

4. Fold the tips of the crescent rolls toward the center to form almost a wreath shape. Whisk the egg in a small bowl and use a brush to coat the egg on the tops of the crescents to aid in browning. Place in the oven to bake for 20 minutes or until golden brown and the cheese is melty. Remove from the oven and rest for 5 minutes before slicing. Serve warm and enjoy!

SALT LAKE CITY, Utah – If you’re looking to really impress mom this Mother’s Day, this Wagyu steak and eggs recipe is for you.

Harmons Chef Lesli Sommerdorf with Harmons visited the KSL TV Studios to show us how to prepare Wagyu steak and eggs.

Wagyu Steak & Eggs For Mom

Difficulty: 1
Total Time: :15
Serves: 1

Ingredients

1 (8-10) oz Harmons Wagyu New York steak
Salt and freshly ground pepper
1 Tbsp. high-heat oil, such as grapeseed oil, divided
2 Tbsp. butter, divided
1 shallot, thinly sliced
1 large egg
1 slice Harmons Artisan Sourdough Bread

Directions

Remove steak from refrigerator 20 minutes before cooking. Liberally season steak with salt and pepper.

In a cast-iron skillet over medium-high heat, add 1 tablespoon oil. When oil shimmers, add steak and cook on first side, 3-5 minutes. Turn over and cook until browned on second side, another 3-5 minutes for medium-rare. Transfer to a cutting board and let rest, about 5 minutes.

Add 1 tablespoon butter and shallot and cook, stirring often, until tender and beginning to brown, about 5 minutes. Season with salt and pepper and transfer to a plate.

In another nonstick frying pan over medium-high heat, melt butter. Add egg, season with salt and pepper, and cook until no longer translucent around egg white edges, about 2 minutes. Turn over, reduce heat to low and cook second side until whites are no longer translucent, 1-2 minutes.

Meanwhile, toast bread to desired doneness. Spread with remaining 1 tablespoon butter.

Slice steak against grain and transfer to a serving plate. Add egg, shallots, toast, and serve.

SALT LAKE CITY, Utah – For those looking to cook with more vegetables, you’ll have to try this dish.

Here’s a recipe from Harmons chefs Lesli Sommerdorf and Callyn Graf for root vegetable pakoras.

Root Vegetable Pakoras

Difficulty: 3

Total Time: :45

Serves: 4

Ingredients

• 1½ cups chickpea flour
• ¼ tsp salt
• ¼ tsp ground turmeric
• ¼ tsp ground garam masala
• ¼ tsp baking soda
• ¼ tsp freshly ground pepper
• 1/8 tsp smoked paprika
• 2 eggs
• ½ cup water
• 2 rutabagas, shredded
• 2 turnips, shredded
• 1 yellow onion, quartered and finely sliced
• 1 tsp salt
• Canola or vegetable oil, for deep frying

Dipping sauce

• 10 dates, pitted
• 2 Tbsp brown sugar
• ½ tsp cayenne powder
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 Tbsp tamarind paste

Directions

In a bowl, sift flour. Add salt, turmeric, garam masala, baking soda, pepper, and paprika and stir to combine. Add eggs and water and stir until batter is thick and resembles pancake batter. Add rutabaga, turnips, and onion and stir well to coat vegetables.

In a deep heavy-based frying pan, add oil and heat to 350°.

In batches, carefully lower tablespoons of vegetable-batter into oil and fry until pakoras are crisp, golden brown, and vegetables have cooked through, 5-6 minutes. Using a spider or slotted spoon, transfer pakoras to a cooling rack set over a rimmed baking sheet. Sprinkle with salt. Repeat with remaining batter.

To make the dipping sauce, in a saucepan over high heat, add ½ cup water and dates. Cook until soft, about 15 minutes. Let cool.

In a blender, add dates, sugar, cayenne, salt, cumin, coriander, and tamarind and blend until smooth.

Serve pakoras with dipping sauce.

SALT LAKE CITY, Utah – What better way to celebrate making it to the end of the week than by treating yourself to a delicious meal?

You don’t even have to go to a restaurant for this one. Harmons’ Chef Lesli has the perfect recipe for Greek braised chicken with potatoes.

Greek Braised Chicken with Potatoes

Difficulty: 2

Total Time: 2:30

Serves: 6

Ingredients

• 4 lb chicken thighs
• Salt and freshly ground pepper
• 3 Tbsp olive oil, divided
• 1 onion, chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp ground cinnamon
• Pinch of freshly ground nutmeg
• 1 cup dry white wine (optional)
• 1/2 cup red wine vinegar
• 2 Tbsp honey
• 2 Tbsp tomato paste
• 2-3 cups chicken broth
• 2 bay leaves
• Warmed, cooked orzo
• Hard, salty cheese, such as myzithra, for garnish
• Roasted baby Yukon potatoes

Directions

Preheat oven to 325°.

Pat chicken dry and season with salt and pepper. In a Dutch oven over medium-high heat, add 1 tablespoon olive oil. When oil shimmers, in batches, add chicken and cook, 5-7 minutes per side. Transfer chicken to a plate. Repeat with remaining chicken. Drain any excess fat from pot.

Return pot to medium-high heat and add remaining 1 tablespoon olive oil. When oil shimmers, add onion and cook until translucent, about 5 minutes. Add carrots, celery, garlic, cinnamon, and nutmeg and cook, stirring occasionally, about 5 minutes. Add wine, vinegar, honey, and tomato paste, stir and let cook until reduced by half, 5-7 minutes. Add tomatoes and cook 5 minutes more.

Return chicken to pot. Add chicken broth and bay leaves. Cover pot, increase heat to high, and bring to a boil. Transfer to oven and braise until tender, 30-40 minutes.

Serve with orzo, potatoes, and garnish with cheese.

SALT LAKE CITY, Utah – If you’re looking for a lunch or dinner idea for tonight, it’s definitely the perfect time to grab a bowl of homemade chili.

Chef Lesi at Harmons has a recipe that’ll be sure to help you stay warm during the wintry weather.

Three Bean and Meat Chili

From Chef Lesli Sommerdorf for Harmons

Difficulty: 2

Total: 1:40

Serves: 6-8 servings

Ingredients

• 1 Tbsp canola oil
• 1/2 white onion, minced
• 2 lb lean ground beef
• Salt and freshly ground pepper
• 2 cloves garlic, minced
• 1 (8 oz) can tomato sauce
• ½ cup water
• 2 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp oregano leaves
• 1 tsp smoked paprika
• 1 tsp salt
• Freshly ground pepper
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can pinto beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• Shredded sharp cheddar, for serving
• Sour cream, for serving
• Chopped green onions, for serving

Directions

In a large Dutch oven over medium-high heat, add oil. When oil shimmers, add onion and cook until translucent, about 6 minutes. Add beef, season with salt and pepper, and cook, breaking beef into small pieces, until no longer pink, about 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain off excess fat.

Add tomato sauce, water, chili powder, cumin, oregano, paprika, salt, and pepper. Stir to combine, cover, reduce heat to low and let simmer, stirring occasionally, for 20 minutes. Add beans, stir to combine, and continue to cook, stirring occasionally, another 15 minutes.

Serve with cheese, sour cream, and green onions.

This article about cooking with salt is sponsored by Orson Gygi. Family owned and operated since 1945, Orson Gygi is the West’s premier source for kitchen tools, supplies, and specialty foods. Visit them at Gygi.com.

When you start cooking, you have a very important choice to make: what kind of salt you are going to use? Almost everything you are cooking with is going to contain some amount of salt, but do you know what types of salt there are and how you can use them? Heather Smith and Candace Heward with Orson Gygi sort out what types of salt you could be using. Then check out the recipes below to see how you can use salt in your cooking.

Table Salt

Photo: Emmy Smith, Unsplash

Table salt is the standard salt we all know. Table salt is an extremely refined and finely ground salt. All impurities and trace minerals are removed in the processing. It’s also treated with an anti-caking agent to keep from clumping together. Most table salt is iodized. This means that iodine has been added to prevent iodine deficiencies, which can cause hypothyroidism and other maladies. This isn’t really a problem for people in the USA, but outside of the country iodine deficiency is a real problem.

Here’s a simple recipe off of ChowHound for Easy Roasted Chicken Breast that uses simple table salt and pepper.

Kosher Salt

Kosher salt is a coarsely ground salt that usually doesn’t contain any iodine but might contain an anti-caking agent. Kosher salt doesn’t have to be blessed by Jewish rabbis at all that would give it it’s namesake. Although Morton’s salt claims to be. In fact, Kosher salt was originally meant to ‘kosher’ meat, meaning to remove the blood from meat. So it’s actually koshering salt. Kosher salt also dissolves quickly.

Keep this ratio in mind when substituting Kosher salt for table salt: 1 teaspoon table salt = 1 1/2 teaspoons Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt

Here’s a great recipe for Tacos El Pastor that comes from Morton Salt who farms a lot of their salt locally from the south end of the Great Salt Lake.

Photo: Google Maps

A great easy thing that you can do with Kosher salt is to sautee veggies. Here’s a simple Kosher salt and sauteed veggies recipe that doesn’t involve too much measuring. Just eyeball the ingredients, and then season/cook them to taste. Just combine green beans, Brussels sprouts, and broccoli in a frying pan with kosher salt and fresh cracked pepper. You can cook with either olive oil or unsalted butter. Cook until slightly browned.

Sea Salt

Photo: Storyblocks

Sea salt is usually unrefined and more corse than normal table salt. Like some of the other salts on this list, it’s harvested from evaporated seawater. It contains some minerals which give it it’s flavor but does not have the same mineral content as the Himalayan pink salt that is next on the list. Because it is a fairly broad term, sea salt is often on multiple different kinds of salts that could be considered sea salt. It’s best to use sea salt when you want a little more taste than normal table salt can offer.

Here is a recipe for a Cast Iron Pan-Seared Steak from Grif on AllRecipes that you can finish in the oven.

Himalayan Pink Salt

Photo: The Photographer via CC BY-SA, Cropped

Another variation of sea salt, Himalayan pink salt is one of the most popular salts right now because of it’s supposed health benefits. It’s harvested in the Khewra Salt Mine in the Himalayan Mountains of Pakistan. It contains the 84 different types of minerals and elements that are found in the human body which is why it’s commonly used in spas for salt treatments. Its mineral content makes it have a bolder flavor compared to other salts. You can use it as a cooking and finishing salt.

Here’s a delicious recipe for Sea Bass with Broccolini from What’s Cooking America that is actually served on a Himalayan salt block.

Real Salt

 

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A post shared by Real Salt (@redmondrealsalt) on Sep 10, 2018 at 8:47pm PDT

This is a favorite local salt here in Utah. According to the company, “Real Salt is an all-natural sea salt that comes from our underground salt deposit in Central Utah. The deposit was left there by a pristine ancient sea that covered much of North America millions of years ago.” This salt contains very little naturally occurring iodine. And it’s a great replacement for any kosher or sea salt recipe. And not having iodine makes it a great salt for making pickles and cheese.

Here’s a recipe for Salted Garlic Rosemary Beef Tenderloin from the people at Redmond, the company behind the delicious Real Salt. This will definitely give you an idea why you will want this salt in your food over just the boring old table salt.

Fleur De Sel

Photo: Christian Mertes via CC BY-SA 3.0

Translated to ‘flower of salt’ fleur de sel is an expensive salt that is hand-harvested in the tidal pools off the coast of Brittany, France. Because this process can only be done with a traditional wooden rake on sunny, dry days with a slight breeze, it makes this salt one of the most expensive and sought after. It retains it’s own moisture and tends to have a blue-grey tint from its mineral content.

Here is a yummy recipe for a Caramel-Fleur de Sel Ice Cream from Beth Biundo on MyRecipes.com

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LEHI, Utah – She didn’t mean to, but Rachel Farnsworth made millions of people cry.

Rachel runs the popular The Stay at Home Chef blog and YouTube channel from her home in Utah.

“Sometimes the response can be a little bit overwhelming,” she said.

It all began with a viewer’s comment about her hair: “You look like you’re 70 with your gray hairs. You really should consider dyeing them for TV so you don’t look like such an old hag.”

A week later, Rachel was on her way to a YouTube-sponsored video production seminar and needed an idea for a class project. A cooking video wouldn’t work — there was no kitchen available – so she wrote a script about the comment.

In the video she produced, she explains that she doesn’t dye her hair at the request of her husband, Stephen.

“I wanted to live like we were growing old together,” said Stephen.

Rachel has Addison’s disease, a disorder that comes with a shorter life expectancy.

“Every sign of aging that I have is a sign that I’m still alive,” Rachel said.

She explained that, when she was young, she had a jaw deformity.

“I was always super self-conscious about it,” she said. “I felt like I was some sort of hideous monster.”

She longed for the corrective surgery, which had to wait until she stopped growing.

“Then I’ll be beautiful and then I’ll be happy,” she’d thought.

She had the surgery, and nothing changed.

“It didn’t change anything about how I felt about myself,” Rachel said. “Self-love has absolutely nothing to do with how you look.”

She screened the emotional and raw video, which she had no intention of posting, for the other YouTubers in the class.

“I think I held my breath for the entire three minutes that it was playing. I was really nervous,” she said. “But the reaction in the room was so strong. ‘Rachel you have to publish this video.’”

She discussed it with her husband and decided maybe the world needed that message. “So I hit ‘publish,’” said Rachel.

The video went viral. She stopped counting views when the total surpassed 200 million. Two years later, she stills gets messages about it every day.

Rachel Farnsworth in the kitchen with her children.

Rachel constantly shares her image online. She has six million followers. Every month about 250 million people watch her cooking videos. She still gets comments, good and bad, about her looks.

“And,” she said, “I honestly don’t care.”

That attitude, she said, took hard work.

She said she stands in front of a mirror every day, and says positive things about herself out loud.

“And then if I heard the little voice inside saying negative things, I would say ‘stop,’” said Rachel.

She says she did that every day until the voice inside her head started matching the words she’d say out loud.

Now, she said, she spends her time and attention on things that matter – food and her family – not on comments about gray hair.