little bit of chicken broth, really deep flavor. balsamic vinegar is the secret here. can you guess why, kathie lee? i'm jet lagged. why? >> exactly. it's sweet and tangy. when this starts to reduce, the vinegar, natural sugar also come up and will thicken up. >> that's what i was going to say but wasn't quite sure. >> you were on the right track. thyme? >> mint. this reduces. about two to three minutes uncovered and we add back the and finish cooking. put the lid on it. let them steam. five to seven minutes and you're good. how simple is that, right? >> easy. so easy. >> now pork chops done, apple sauce. where does that come in? >> apple sauce. >> plum and apple chutney. that's my take. a little unusual. fresh plums here, and fuji apples. i've left the skins on. very colorful, right? hoda, would you add in the water and i'll add the unsweetened apple sauce. kathie lee, can you do the sugar? apple sauce might not help you too much. >> what is this, sweetheart? >> raw sugar, just for sweetness, and some cinnamon. simple. one pot idea. mix this up. cover. cook for about

little bit of chicken broth, really deep flavor. balsamic vinegar is the secret here. cann you guess why, kathie lee? >> no, reid. i'm jet lagged. why? >> exactly. it's sweet and tangy. when this starts to reduce, the vinegar, natural sugar also come up and will thicken up. >> that's what i was going to say but wasn't quite sure. >> you were on the right track. thyme? >> mint. this reduces. about two to three minutes uncovered and we add back the pork chops right into it. put the lid on it. five to seven minutes and you're good. >> easy. so easy. >> now pork chops done, apple

l, onions, balsamic vinegar, chicken broth, salt and pepper for seasoning. and the pork chops themselves. i'v preheated this pan. i start t you do the honor for the second one? >> yes. >> amazing. get them really nice and brown, two to three minutes per side. >> that's just in olive oil? >> tablespoon or two, preheated. imagine we've gone and removed them to a plate. they're resting. will you stir? we're caramelizing some onion. >> i will. >> brilliant. >> we start to make our sauce. little bit of chicken broth, really deep flavor. balsamic vinegar is the secret here. can you guess why, kathie lee? >> no, reid. i'm je lagged. why? >> exactly. it's sweet and tangy. when this starts to reduce, the vinegar, natural sugar also come up and will thicken up. >> that's what i was going to say but wasn't quite sure. >> what's that green next to the thyme? >> mint. we add back the pork chops right into it. and finish cooking. put the lid on it. let them steam. five to seven minutes and you're good. how simple is that, right? >> easy. so easy. >> now pork chops done, a

little bit of u$@vo5 chicken broth, really deep flavor. u$@vo5 co &÷ balsamic vinegar is the secret heret u$@vo5 co &÷ u$@vo5 co track. >> what's that green next to the thyme? >> mint. we add back the pork chops right into u$@vo5 it. and finish cooking. put the lid on it. let them steam. five to seven u$@vo5 co &÷ minutes and you're good. how simple is that right? >> easy. so u$@vo5 easy. >> now pork chops done apple sauce. where does that come in? >> u$@vo5 co &÷ apple u$@vo5 co sauce. >> plum u$@vo5 co &÷ and apple u$@vo5 co &÷chutnyey. that's my take. a little unusual. i've gone ahead u$ and left the co skins on. very colorful. hoda would you add in the water and i'll u$ add the unsweetened apple sauce. >> is it apple juice? >> apple co &÷ juice. thank you. apple sauce might not help you too much. >> what is this u$sweetheart? >> raw sugar, co just for sweetness, and some u$@vo5 co &÷cinnamon. simple. one pot idea. mix this up. cover. cook for about 40 co minutes. start this before that. >> really easy. >> simple. and the last thing you do -- >> wait is that it? >> that's it. i'm addi

pole to pole, 1c mushrooms, crimini, 1c sliced seasoning salt, tsp meanwhile, back at the salmon: chicken broth, low sodium, 1 quart whipping cream, 1 quart cherry or grape tomatoes, 1c halved garlic, 1 smashed clove dill, 2 big sprigs fresh or 1 tsp dry thyme, 4 sprigs fresh or 1 tsp dry paprika and cayenne, tsp each fresh baby spinach, 4c packed omega 3's, vitamin d, selenium, vc, vk, va, lycopene method: preheat oven to 170. whisk all ingredients together except salmon fillets, then marinate filets in the mixture while you're cooking the pasta and prepping your onions and mushrooms, below. bring water, salt and vinegar to boil, dump in pasta and cook till al dente according to package directions. drain in colander, don't rinse, and return to pot. toss with these ingredients, cover pot to prevent drying out. in a large saute pan, heat butter and oil together over medium-high heat till melted and beginning to dance, throw in the 'shrooms and onions and toss through the salt, spreading mixture around to make one layer. don't stir layer again. cook for 2-3 more minutes till mixture is beginning

instead of using water and greek rice, i use chicken broth. watch this.ttle bit of char on it. mike: more dill, less cucumber? lemonis: i think it's perfect. jace: opa! kathleen: that's it! you got that. i like that the best. lemonis: now that we've made a simple and authentic menu, i want to show the team how we're gonna service our customers. okay, come on up. kane: hello. jace: would you like to start off with a bowl or pita? kane: a bowl, please. jace: bowl? lemonis: how's that bowl? kane: great. jace: what's up? kathleen: hey, guys, what's going on here? where's the construction people? rick: don't know the answer to that. jace: yeah, i couldn't tell you. mike: when did they start? jace: on wednesday. mike: how long did they say it was gonna take? jace: they said like 10 days. mike: this is day number three. these floors don't lay themselves. kathleen: this is never gonna be done in 10 days. did they say when they would be back? jace: i thought they were gonna be here at 8:00 this morning. -kathleen: what time is it? -mike: 9:20, almost. -jace: yeah.

add three cups and in this case if you're doing it if you're going to add me toca this i have chicken broth. youick can also use vegetable broth. i've done that before when ible know i'm not going to add any meating to it so you slowly add your three cups of broth to this mixture. >> i'm just the stirring. in and eating guy. >> that's a very important job. we're going to get a nice broth going with the flour andce butter we are going to use the magic of tv and pretend this has been boiling. you just want to wanted to come too a boil. keep it moving.g the let it boil for about one minute then add the rest of your ingredients.it put into cups of cooked wild rice. i made this wild rice last night and we we're going to addc that. we should have had our fox eight aprons ou on. >> or raincoats. >> we are going to add the wild rice and half a cup of some finely shredded carrots here and then this would also be if you wanted to include some chicken and my finished product bearingi included two cups of cubed baked chicken that i put in their own as well. >> it is really thickening up. >> it is and w

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