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Cooking with JoJo: Score on game day with spicy chicken tenders

A staple on the menu, buffalo chicken tenders, are normally breaded with flour and tossed in hot sauce. This recipe is a healthier version made with coconut flour and almond flour for a gluten-free version you’re sure to love.

Apr 17, 2018 at 8:48 PM
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Cooking with JoJo: Here’s a recipe that just must be leeked

The leek has a mild flavor compared to the onion and is great in soups, sautéed with mushrooms for a steak topping or steamed with a little salt and pepper and a squeeze of lemon juice.

Apr 10, 2018 at 9:26 PM
Avocado and egg
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Cooking with JoJo: Is your energy in the pits? Try this fix

Most of my life, I had been missing out on the delicious and nutritious avocado until a dear friend of mine introduced them to me in a delicious recipe she had. Since then, I haven’t looked back and continue to eat these powerhouses of good fats and a long list of vitamins.

Apr 3, 2018 at 9:41 PM
Joey Morasse
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Cooking with JoJo: Thai up those taste buds with this soup

During the winter season, most of us find a hot bowl of chicken noodle or vegetable soup to be a great comfort and helpful to a speedier recovery, but if you want to break the boredom of the normal go-to recipes, jot down these ingredients and take a quick trip to any of the amazing international markets to make this incredible Thai soup, Tom Kha Gai.

Mar 27, 2018 at 5:26 PM
London broil
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Cooking with JoJo: London broil: a cut above the rest?

A proper London broil consists of a marinade and cooking over a high heat briefly on each side and cut thinly across the grain to produce a tender and flavorful piece of meat.

Mar 20, 2018 at 9:09 PM
Beef Bourguignon
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Cooking with JoJo: A pleasant peasant dish fit for a king

In this recipe, I chose to use sweet peppers in place of the more traditional carrots, sliced onions rather than pearl onions and also a can of diced tomatoes instead of tomato paste. The dish uses the French technique of cooking known as braising, which uses both searing and stewing in liquid, in this case, red wine and beef stock, which makes it ideal for slow-oven or stove-top cooking.

Mar 6, 2018 at 8:07 PM
Pork loin ribs
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Cooking with JoJo: No bones about this no fuss dinner

Put your mind at ease, put your feet up and enjoy this amazing slow-cooker rib recipe. This can be put together the night before and kept in the fridge, so all you need to do is turn the Crockpot on while you’re headed out the door.

Feb 27, 2018 at 9:02 PM
Stuffed portabella cap
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Cooking with JoJo: There’s not mushroom for error with this dish

For this recipe, I sautéed them in olive oil and combined sweet caramelized onions, yellow peppers, fresh garlic and grated parmesan cheese topped with a sprinkle of freshly chopped basil and a dusting of red chili flakes.

Updated Feb 20, 2018 at 11:15 PM
Hole in one breakfast
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Cooking with JoJo: Create a hole in one for a winner’s breakfast

At 3 years old, while my parents were asleep, I pulled a chair up to the stove after getting everything I needed to make my favorite breakfast. I had seen my mom make this enough and knew what to do.

Feb 13, 2018 at 9:44 PM
Warm salad
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Cooking with JoJo: It’s never too cold for a warm salad

Opening the fridge and scratching my head, I saw a potpourri of things that at first glance didn’t have a place together. With a mix of random veggies and leftover baked chicken and a package of mushrooms, I saw the makings of a salad. But with the cooler temperatures, I wanted something hot.

Jan 30, 2018 at 10:28 PM
Breakfast Hash
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Cooking with JoJo: Make breakfast social with #BreakfastHash

With just a few inexpensive ingredients, you can turn your breakfast into a hearty and delicious energy-giving meal and all in one skillet. I enjoy bold flavors in all my meals and this recipe is no different.

Jan 23, 2018 at 9:23 PM
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Cooking with JoJo: Lollipops for dinner?

They are not only fun to eat, but because the meat is pushed to the top of the leg, it cooks more evenly and makes for a juicier piece of chicken. Traditionally, the chicken is pulled over the skin, but I find this preparation tastes as good and makes for a prettier presentation. This can also be done with drumettes, as well for a great appetizer or game-day snack.

Jan 16, 2018 at 6:11 PM
Kale with curry chicken
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Cooking with JoJo: All hail the kale

Today, this form of cabbage has many uses from soups and stews to steamed and in stir-fry. It’s strong flavor pairs well with ingredients like nuts, garlic, onions and soy-based sauces, as well.

Jan 9, 2018 at 9:20 PM
Steak and mushrooms
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Cooking with JoJo: There is a tasty fungus among us

While the button mushroom is the most common used in cooking, we shouldn’t overlook other species out there. There are well more than 20 different types of mushrooms that range from the porcini, stone, wolf, chanterelle, portabella and oyster with varying textures and flavors of their own.

Jan 2, 2018 at 9:13 PM
Deer chili
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Cooking with JoJo: Please pass the deer chili, dear...

A few days into it, I rely on a good friend of mine who never disappoints in getting me good quality venison. While I make roasts, smoked back strap and jerky, one of my favorites is to take the tougher cuts and put them in the food processor to make mince for venison chili.

Updated Dec 19, 2017 at 10:00 PM