Hungry for More: Caramelized Onion Spaetzle a tasty side to pan-seared chicken

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Chicken is always a delicious and nutritious option for a family meal. What’s even better is all the new ways to cook it.

On this week’s online episode of “Hungry for More,” host Jim Manney takes us back to Usher’s House in Moorhead and talks with chef Tyler Matthys about how to pan-sear chicken and make spaetzle.

Though spaetzle may not be in your everyday vocabulary or on your weekly dinner menu, it’s a really easy way to make pasta.

Spaetzle are small, seasoned dough dumplings poached in boiling water, and Matthys’ Caramelized Onion Spaetzle goes perfectly with the chicken.

So if you’re looking for a new and tasty way to cook chicken, try this Chicken Breast with Caramelized Onion Spaetzle.

Chicken Breast with Caramelized Onion Spaetzle

1 spring prairie chicken
1 cup flour
Salt
Pepper
Lawry’s seasoning salt

For spaetzle

1 onion small diced and caramelized
2¼ cups flour
1 teaspoon salt
¼ teaspoon pepper
3 eggs
¾ cup milk

Blend dry ingredients together. Whisk in eggs and milk until the batter is soft, add onions.

The Lost Italian: Honey-mustard crusted rack of lamb

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Tony Nasello shows us how to make the perfect rack of lamb with a honey-mustard crust just in time for Easter on The Lost Italian.

Honey-Mustard Crusted Rack of Lamb

Serves 4

Ingredients

2 “frenched” racks of lamb (16 chops)
½ cup honey
1 cup Dijon mustard

Combine the honey and mustard together in a medium-sized bowl.

2 cups Japanese bread crumbs (Panko)
1 teaspoon chopped rosemary
1 Tablespoon grated parmesan cheese
1 teaspoon salt
¼ teaspoon pepper

Combine ingredients together in a shallow dish for dredging.

Directions

Preheat oven to 375 degrees.

Brush the rack of lamb with the honey-mustard mixture on both sides, then dredge it in the breadcrumbs until evenly coated, leaving the bones completely bare.

Bake in the oven at 375 degrees for 10-15 minutes until medium-rare (130-140 degrees), or desired temperature is reached.

Tony’s Tip

As with any meat, use a meat thermometer to ensure proper temperature.

The Great Indoors: Peanut Butter Oat Bars

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Is there anything good about this winter not wanting to end? An outdoor Easter egg hunt next week doesn’t look like a good idea, it’s hard to imagine we’ll be playing any rounds of golf anytime soon, and lazy days at the lake seem as far away as ever. Now that I’ve depressed all of us, let’s try and look on the bright side. There are no mosquitoes and there’s still time to enjoy warm, gooey comfort desserts that seem tastiest on blustery days.

Hannah Johnson is the host of Concordia College’s Cooking show and also a reporter at KVRR-TV. We wanted to get her off campus to share some of her favorite recipes.This one just happens to be one of those sweet concoctions that seem best suited for cold days. Johnson says her grandmother makes these Peanut Butter Oat Bars. She says she and her family enjoy them every year and they’re really easy to make. If we must endure winter in March at least we can make it a little sweeter.

Peanut Butter Oat Bars:

2/3 cup butter melted
1/4 cup peanut butter
1 cup packed brown sugar
1/4 cup light corn syrup
1/4 tsp vanilla
4 cups quick-cooking oatmeal

Topping:
1 cup milk chocolate chips (Hannah prefers milk chocolate. Tracy votes semi-sweet).
1/2 cup butterscotch chips
1/3 cup peanut butter

In a mixing bowl, combine the butter, peanut butter, brown sugar, corn syrup and vanilla: gradually add the oatmeal. Press into a greased 9 x 13 baking pan. Bake 400 degrees for 12 – 14 min or until edges are golden brown. Cool on a wire rack for 5 minutes. Meanwhile, for topping, melt chips and peanut butter in micro or saucepan. Stir until blended. Spread over warm bars. Cool completely; refrigerate for 2-3 hours before cutting.

Hungry for More: A closer look at Usher’s duma burger

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When Usher’s House in Moorhead says they are casual fine dining, they mean it.

Their best-selling item on the menu is the ‘Duma Burger’, named after one of their employees, takes the American classic and mixes it with classy and originality.

‘Hungry for More’ host Jim Manney brings us back to Usher’s House with Chef Cary Carr where we learn how to add those fun unique twists that makes their Duma Burger so unique.

When you start out with adding bacon to anything, it’s hard to go wrong. But, then you add a light sauteed garlic and green onion mixture which makes all the other flavors pop that much more.

Grill your bun, add some havarti cheese and spinach, now all that’s left is their coveted herb and cheese dressing.

Each bite is full and flavorful and bound to leave every burger lover wanting more.

 

DUMA BURGER

6 oz ground beef patty
1 tablespoon garlic and green onion mix
1 ounce spinach
Herb & cheese dressing (recipe below)
2 pieces bacon
Havarti cheese

Dressing

1 cucumber
2 ounces basil
2 ounces spinach
3 garlic cloves
1 cup sour cream
1 cup mayonnaise
½ cup Parmesan cheese

Blend all ingredients. Season with salt and pepper.

The Lost Italian: How to make roux to thicken soup

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Sarello’s Tony Nasello shows us how to make a blonde roux for thickening soup.

Blond Roux

½ cup butter, shortening, lard or vegetable oil (the more flavorful the fat, the better the roux)
½ cup flour

(The ratio we use to make a roux is 1:1)

Melt the butter in a medium sauce pan over medium-low heat, then gradually whisk in the flour until it is completely incorporated with the butter.

Cook over medium-low heat for about three to five minutes, whisking constantly until a light straw color is achieved. Use immediately or store in the refrigerator for up to two weeks. The roux will harden when refrigerated so that you can break it off in pieces.

The Great Indoors: Irish “Potato” Candies

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When you’re talking about St. Patrick’s Day cuisine most likely the staples come to mind: corned beef and cabbage, Irish stew, Irish soda bread, and of course green beer. But how often do you hear about dessert? We know the Irish are a fun-loving people so why wouldn’t they enjoy something sweet after dinner? One of my favorite Irish people certainly does. Kathleen Boyle Wrigley is North Dakota’s 2nd lady (husband Drew Wrigley is the lieutenant governor). She says growing up in Philadelphia, St. Patrick’s Day was always a big deal for her very Irish family and Irish Potato Candies were a must for dessert.
This recipe doesn’t actually use any potatoes. The sweet candied balls rolled in cinnamon simply look like potatoes. Consider it a sweet nod to Irish culinary culture. For your St. Patrick’s Day party plate them surrounding a loaf of Irish soda bread or serve them along with a glass of Bailey’s Irish Crème. I think they’re also good served with graham crackers or vanilla wafers. They’re super easy to make, so you’ll have plenty of time to enjoy the party – green beer and all!

Irish Potato Candies

Ingredients:
¼ cup butter, softened
1/2 (8 ounce) package cream cheese
1 ½ teaspoons vanilla extract
4 -5 cups confectioners’ sugar
2 1/2 cups flaked coconut
1-2 tablespoons ground cinnamon
In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners’ sugar; beat until smooth. Mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.

Hungry for More: Be bold and serve elk, risotto

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Usually, when you think of what to cook for dinner, elk isn’t the first meat to come to mind.

But it should.

Elk meat has a great flavor and texture, and with this recipe, is easy to cook up quick.

“Hungry for More” host Jim Manney takes us to Usher’s House in Moorhead where chef Cary Carr shows us how to pair those elk tips with a savory wild rice and cherry risotto.

Risotto isn’t as scary as it sounds.

As Carr explains, it’s really just a method of cooking where you slowly add liquid throughout the cooking process.

And with the addition of the peppers, cheese, wild rice and dried cherries, it’s one risotto that can’t go wrong.

Risotto

2 cloves garlic
1 shallot
½ red pepper
½ yellow pepper
1 jalapeño
2 cups Arborio rice
6 cups vegetable stock
1 cup cream
1 cup Irish farmhouse cheddar
1 cup dried cherries
2 cups cooked wild rice
Salt and pepper to taste

Elk Tips

6 ounces elk, beef or venison tips
1 tablespoon garlic and shallot mix
½ cup whiskey
1 tablespoon whole grain mustard
3 teaspoons honey
2 teaspoons butter
Salt and pepper to taste

The Lost Italian: Poaching Keeps Salmon Moist

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Sarello’s Tony Nasello shows us the perfect way to make delightful and delicate seafood, poaching.

Poached Salmon

Serves: 4

Ingredients:

4 6-8 oz. salmon fillets

2.5 quarts water

2 cups white wine

½ cup lemon juice

1 bay leaf

2 sprigs of parsley (keep whole)

½ teaspoon whole peppercorns

Directions:

To poach the salmon, combine all ingredients in a 5-quart sauce pan or baking dish over medium-low heat and bring to a gentle simmer, then reduce to very low heat, until the bubbles are just below the surface of the liquid.

Cook for about seven to eight minutes total, until the salmon turns opaque in color and is firm and flaky in texture.

Serve hot with Leek Cream Sauce, or chilled with Dill Cream Sauce