As Seen on TV
From FOX6 with Brian Kramp on 1/7/2021
KIMCHI-INSPIRED SPICY SLAW
Gochujang takes the front seat with cabbage for a spicy slaw that is as delicious on its own as it is on top of your next BBQ sandwich. This versatile slaw also works well on top of burgers, rice bowls, or nestled inside a quesadilla. If you love crunchy slaw, this is best the day of, but this is equally as delicious up to 2 days later and keeps well in the refrigerator.
- 6 tablespoons rice vinegar
- 2 tablespoons gochujang
- 2 tablespoons olive or grapeseed oil
- 2 cloves garlic, pressed or minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 small head Napa cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- 4 green onions, chopped
- 1 large carrot, shredded
- 1 red bell pepper, thinly sliced
- 2 tablespoons sesame seeds
- In a large bowl, whisk together rice vinegar, gochujang, oil, garlic, ginger and soy sauce. Continue whisking until incorporated. Set aside.
- Chop all of the vegetables and add to the bowl of gochujang mixture. Toss to coat well. Refrigerated for 15 minutes and top with sesame seeds before serving.
From CBS58 with Michael Schlesinger - Click here for story
Make the most out of your Thanksgiving turkey by stretching it into meals the next day. Turkey Shepherd's Pie is really what you want it to be. This recipe can be adapted to your favorite vegetabes.
Make 4 hens
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Serves 4 - 6
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From Fox 6 with Brian Kramp - Click here for story
Tired of turkey soup and turkey sandwiches after Thanksgiving? Go international and taste the flavors of India with this super easy dish that makes new use out of those turkey leftovers.
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It doesn't get more easy than using puff pastry and your favorite leftovers to make mini pies. We chose to use leftover sweet potatoes with pecans and we added a little bit of goat cheese for extra creamy deliciousness.