F2T Food Prep Fri-YAY on GOOD DAY PA!

What an exciting day we had joining Amy Kehm on Good Day PA in Harrisburg! (By the way viewers, she’s beautiful both inside and out). Everyone on the set was incredibly welcoming. We had the opportunity to decorate their kitchen for the fall and cook some of my favorite comfort foods in their lovely kitchen. Although, these are not brand new recipes for this week’s food prep Fri-YAY, I’ve updated them for the fall to make them seasonally different. Sharing my recipes with all of you makes my HEART SING and getting the chance to head a couple hours south to broaden my audience was simply awesome.  I appreciate you all allowing me into your kitchens every now and again through all these wonderful tv shows, my cookbooks and blog. THANK YOU!

As I mentioned above, each of these recipes has been updated from my original. Although be sure to take a peek at some of the substitutions to take each dish even further into your work week. The possibilities are virtually endless! Shopping list- GOOD DAY PA!

Take the Chicken Tray Bake for instance, switch out chicken thighs for chicken breast or even pork chops (the other white meat).  You may add any veggie you like for a different meal in one pan each night of the week! I’ve added some of my fall faves to this version. The garlic and rosemary are the key elements to this dish.  They will make your kitchen smell divine.  You may even bake it in an aluminum pan for easy clean up.

The Macaroni and cheese with cauliflower has been updated with some Truffle-flavored Olive Oil. You may omit this ingredient if it’s not a flavor you enjoy. As for the cauliflower, you may substitute it with just about any veggie but may I suggest the obvious broccoli? As long as you roast your veggie to remove any excess water, just about any veggie could work to elevate this dish. This one also works well in an aluminum throw-away pan for easy clean up.

Either of these recipes can be made a day in advance to just heat and serve.  I’d like to suggest them as the perfect pre-Trick or Treat meal for Halloween. These recipes are both healthy and delicious to warm you heart and soul before the big scares!


Kim xo

Macaroni & Cheese with Roasted-Truffle Cauliflower

1 box Campanelle pasta
1 head of cauliflower
2 cups sharp american cheese (Cooper)
1 cup sharp white cheddar cheese
4 cups whole milk
1/2 stick of butter
2 tbsp extra virgin olive oil or Truffle-flavored olive oil (as seen on TV)
salt & pepper to taste

Pre-heat oven to 400 degrees. Place pasta in boiling water and cook until tender, about 10 minutes. Place cooked pasta in a 9 x 12 ungreased baking dish. Wash cauliflower, break into bit-sized pieces, toss in olive oil & place on baking sheet. Roast in oven for approximately 20 minutes or until tender and golden brown. Add cauliflower to pasta and toss so it is evenly distributed.
In a separate pot place milk and butter on low heat until butter melts. Slowly add cheese and stir until completely melted. Pour creamy cheese sauce over pasta and cauliflower. Mix with spoon until blended. Add salt and pepper. Cover with tin foil and place in pre- heated oven. Bake until golden bubbly, approximately 30-45 minutes.

*May substitute cauliflower with roasted broccoli!

Serves 6-8

F2T Tip:  It’s very important to heat the milk up slowly before adding the butter and cheese.  If not, your mixture will appear “curdled” and not creamy.  Use the same method when re-heating in the oven or microwave. Re-heat slowly.

Fall Chicken Tray Bake

6 bone-in chicken thighs
6 chicken drums
8-12 cloves roughly chopped garlic
4-6 cups cherry or grape tomatoes
2-4 sprigs fresh rosemary- torn, 1 sprig reserved for garnish
4-6 cups assorted potatoes (baby, red, and/or Yukon gold)
1 sweet potato- peeled and cut into quarters
1 acorn squash- seeds removed, cut into thick slices with skins on
2 tablespoons olive oil
Course sea salt and pepper to taste

In a bowl, combine potatoes, tomatoes and olive oil.  Toss until coated evenly. Sprinkle with sea salt.  In a 9 x 13 tray or baking dish, place chicken evenly.  Top with rosemary, garlic, sea salt, pepper to taste, tomatoes and potatoes. Bake in a preheated 350 degree oven. Bake uncovered for about 90 minutes or until chicken/potatoes are golden brown and temp reaches 165 degrees.  Toss once.

* May substitute chicken thighs with chicken breast or even pork chops! Any fruit or veggie may be added or removed to create a different meal. For instance, sliced apples and butternut squash chunks would be a nice compliment to a pork chop tray bake!

Serves 6-8

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