TODAY on MHTV @ 11:30 a.m. ET: Growing up we had a family friend who made the BEST baked chicken. The combo of the flavors and texture was so good, I eventually riffed on it and came up with my own version. A tangy homemade marinade with oregano, red pepper and garlic adds lots of… View Article

TODAY on MHTV: One of the best ways to save time during the week is having something you can just throw right in the oven from the freezer, but it’s even better if it’s homemade. Jamaican-style beef patties with curry-seasoned dough and a spicy ground beef filling can be made in advance and stored in… View Article

TODAY on MHTV: My youngest son Luca is a hardcore soccer player so before practices and games on the weekends I like to make sure he’s all fueled up. One of his favorite meals is pear-stuffed French toast; crispy, golden and covered in maple syrup it’s best served with a salty pork product. I like… View Article

TODAY on MHTV: There’s nothing like the food you’ll find in New Orleans with its mix of Cajun, Creole and Southern flavors. My brother Jim lives in Louisiana and he’s nailed how to make the best “barbecued” shrimp, a staple in that part of the country. On the side, string beans tossed with 3 kinds… View Article

TODAY on MHTV: After a long day, sometimes all you need is a big bowl of comfort food. Since I’m trying to go meatless at least once a week, this mushroom pasta with its cheesy, creamy sauce is exactly what I’m lookin’ for. A light side of pomodoro salad drizzled with olive oil doesn’t need… View Article

TODAY on MHTV @ 11:30 a.m. ET: Bananas are one of my all-time favorite things to eat and I love to incorporate them into my cooking whenever I can. Sweet banana fritters make a dynamite breakfast when served with a plate of fresh fruit and for a thick, creamy banana milkshake, I like to use… View Article

TODAY on MHTV: My friend Paul is here showing me how to make his family-style version of bibimbap, a traditional Korean rice dish. “Paulbimbop” as I like to call it, is a great one-pot meal with a Mediterranean twist to the ingredients. I like to serve it with a jar of kimchi too- a classic… View Article

TODAY on MHTV: I love to cook on Sundays because I have a little more time to spend in the kitchen, plus, I can make a few extra things to have for the week. For a hearty Sunday brunch I like to make a cheesy spinach and ham pie with a flakey cream cheese crust…. View Article

TODAY on MHTV: Many families cook a traditional Irish meal on St. Patrick’s Day, and this year I’m joining in. Normally, corned beef takes a long time to prepare so I came up with my own version that’s not brined, pickled, boiled or dyed; I call it “uncorned” beef. A slow braise in beer and… View Article

TODAY on MHTV: You want to make dinner fast but you also want to make it taste good. A quick-cook meat sauce poured over rigatoni is a snap and packed with flavor thanks to diced mortadella, a slow smoked Italian sausage. For a little green veg, I’m making lightly steamed shaved broccoli topped with a… View Article

TODAY on MHTV @ 11:30 a.m. ET: Sometimes you or your fam are hungry and making it all the way to dinner just isn’t an option. When that happens, a homemade snack is the way to go. My Nonny’s tuna gremolata is like a smooth tuna salad that we use to spread on crackers or… View Article

Looking for some inspiration for the challenge? Here’s a few week night dishes that I make for my family after a busy day. Send your go-to week night recipes to madhungrylsq@gmail.com for a chance to have your dish featured on MHTV! The deadline is Tuesday, March 15. [picasa username=”lsq713″ albumname=”WeekNightDinnerMealsFromLSQ”]

TODAY on MHTV: There’s not much that beats that salty-sweet flavor combo in food. Braised pork loin gets a savory spice rub and is layered between sweet pears and roasted root vegetables–it will literally have you drooling. To keep things light, a simple side salad of greens tossed with cranberries and almonds gets a flavor… View Article

TODAY on MHTV: Leftovers never go to waste in our home and today I’m showing Calder and Luca how to make the most of some leftover rice with a few fresh ingredients. Anything you can make in advance is a bonus, so poaching & chilling salmon so it can be flaked into a cold rice… View Article

TODAY on MHTV: With my family’s crazy schedule, sometimes I want to keep dinner simple so I’ll make one of my go-to dishes: eggs. My grande pizza omelet, (an open-faced dinner omelet named by the 4th grade class I recently visited), will easily feed a hungry crowd. To keep things healthy, I add Swiss chard… View Article

My weeks are never thoughtfully planned out, so I tend to eat by the seat of my plans; things come up unexpectedly, invites are extended for spontaneous eats, and I really never know when I’m going to be home for dinner. The freezer is my BFF, and the market on the way home covers my… View Article

TODAY on MHTV: The classic ingredients used in Greek cooking are simple, fresh and inspire great meals. Keep everyone happy while you finish cooking the main course with crunchy golden pita crisps topped with chopped chives—you can’t have just one. Greek herbs, lemon juice and olive oil bathe broiled lamb chops that’s served along side… View Article

TODAY on MHTV: Why go out when you can stay in? My rendition of a few Japanese restaurant classics will make you happy you stayed put. Steamed edamame (protein-packed soy beans) sprinkled with sesame-sea salt are not only a super addictive app, they’re healthy too. Seared Arctic Char with a sesame-soy glaze is simple to… View Article

TODAY on MHTV: One of the best things you can do if you’re having company is focus on one really awesome dish, and it’s even better if you can make it all in the same pan. Seafood paella is one of those dishes and in my version I use fresh clams, halibut and spicy Portuguese… View Article

TODAY on MHTV: It’s no secret that I LOVE Jamaican food, especially the classics, like jerk chicken. A garlic and scallion marinade really helps to boost the flavor and an extra helping of spicy jerk sauce doesn’t hurt either. To soak up some of that heat, I’m making festival; a lightly fried sweet cornmeal bread… View Article