You let them into your living rooms every day. Are you ready to welcome them into your kitchen? The kitchen is the heart of the home; and February is all about heart. So, this is the perfect month to take a peek into the lives of these news professionals and local celebrities.

Shannon Cogan | Wave3 News Anchor

Growing up, I always loved when my Grandmother (who is Japanese American) would serve Gyoza, which is Pan Fried Wontons. In addition to being delicious, they would always signify a fun time for me. That’s because she would recruit me to help her in the kitchen making them, where we would laugh and share stories while folding the wontons. She passed the recipe on to my mother, and we too would create fun memories while making the delicious appetizer. We used to have to go to the Asian grocery store to buy the wonton skins, but today you should be able to find them at most grocery stores and/or Amazon. Let me know how you like them! Also, if your kids are picky (like mine) feel free to leave out the green onions and cabbage leaves.”

Gyoza (Pan Fried Wontons)

• ½ lb. Ground Pork
• 3 Cabbage Leaves
• 2 Green Onions, Chopped
• 1 Clove Garlic, Minced
• ½" Square Piece Ginger, Grated
• 2 tbsp. Shoyu (Soy Sauce)
• 1 tbsp. Sesame Oil
• 20 Wonton Skins
• 2 tbsp. Vegetable Oil

Dipping Sauce:
• 2 tbsp. Dry Mustard
• 2 tbsp. Vinegar
• 2 tbsp. Soy Sauce

  1. Boil cabbage slightly, then chop finely.
  2. Combine seasonings into the ground pork, mix together.
  3. Put meat mixture into individual Wonton skin, then fold in half and pinch the edges together.
  4. Add vegetable oil into frying pan. Line the filled Wonton in the pan with the pleated seam on top. Cover and cook with medium heat for five minutes.
  5. Add hot water to cover all Gyoza, and cook until the water disappears. Serve with dipping sauce on the side.

Lindsay Allen | WDRB-41 Anchor

Lindsay’s heart healthy recipe contribution will help you hang on to those New Year’s resolutions. “I'm a huge fan of salads and this one never disappoints. This actually comes from Mrs. Powell, the mother of a friend of mine from college. I've been making it ever since. You can doctor this up in so many different ways, but this is the original version.”

Napa Valley Salad

Salad Mix:
• Romaine Lettuce or Mixed Greens
• 1 Apple (cut into small pieces)
• Gorgonzola or Goat Cheese
• Candied Walnuts

• ¼ cup Vegetable Oil
• ¼ cup Water
• ¼ cup Raspberry Vinegar
• 2 tbs Honey
• Salt and Pepper to taste

  1. Combine ingredients and toss over salad! It's simple, but really delicious.

Matt Milosevich | WLKY-32 Meteorologist

You bring dinner, I’ll bring dessert.” Matt Milosevich has a huge sweet tooth; so he chose to share the recipe for a southern staple, Chess Pie. Chess pie comes in many flavor variations; but the classic is characteristically very simple and sweet, and sometimes described as a “cheeseless cheesecake.” It is believed that chess pie originated in England, was brought into New England and Virginia, and then spread throughout the South. There are several possibilities as to the derivation of the name: after a town in England, from “pie chest” a piece of furniture once used to store pies after baking, or from a plantation cook who answered “Jes’ pie.” when asked what she was baking that smelled so delicious. “This is a recipe from my wife’s grandmother in Texas and a must-have at family gatherings,” says Matt. “There won’t be any leftovers!”

Chess Pie

• 1 stick of Melted Butter
• 2 tbsp. Flour
• 1 ½ cup Sugar
• ½ cup Evaporated Milk
• 3 Eggs, Well Beaten
• 1 tsp. Vanilla

  1. Combine the melted butter and flour until smooth. Stir in sugar, stir evaporated milk, stir in eggs and vanilla until smooth. Add mixture to a standard pie crust. Bake at 400° for 15 minutes, then reduce heat to 325° and continue baking for 30-45 minutes. Pie usually cracks on top when done.

Dawne Gee | WAVE3 NEWS Anchor

This is honestly the absolute easiest and best tasting bread pudding ever. I did not make it up; but I’ve made it so many times and play with it in so many ways I feel like it is mine. You have to make sure to let the Italian bread get hard a day or two before you make it because it keeps the bread pudding from being an absolutely soggy mess. Yes, soggy mess is a cooking term. You cook it for about 50-60 minutes or until it is nicely brown with no serious jiggling.”

Bread Pudding

Bread pudding:
• 2 cups granulated sugar
• 5 large beaten eggs
• 2 cups milk
• 2 tsp. pure vanilla extract
• 3 cups cubed Italian bread,
allow to stale overnight in a bowl
• ½ cup light brown sugar
• 1/4 cup butter, softened
• 1 cup chopped pecans

• 1 cup granulated sugar
• ½ cup butter, melted
• 1 egg, beaten
• 2 tsp. pure vanilla extract
• ¼ cup brandy

  1. Preheat the oven to 350° F. Grease a 13x9x2" pan.
  2. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
  3. In another bowl, mix and crumble together brown sugar, butter, and pecans.
  4. Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.
  5. For the sauce, mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Doug Proffitt | WHAS11 Reporter/Anchor

I first made this recipe in 2010 after I saw it published by Martha Stewart. So EASY! Made me look like Vincenzo! It’s perfect if you have coffee in the house that you decided you didn’t like anymore. The coffee barbecue sauce is amazing and keeps the brisket moist and bursting with flavor. You’ve also GOT to make mashed potatoes with it…soaks up that great coffee sauce.”

Coffee Glazed Oven Brisket

• 3 lbs beef brisket (first-cut)
• Salt and pepper to taste
• 2 tbsp. canola oil
• ½ cup brewed black coffee
• ½ cup ketchup
• ½ cup chili sauce
• ½ cup honey
• ¹⁄³ cup Worcestershire sauce
• 1 garlic clove, minced
• 1 tbsp. soy sauce

  1. Preheat oven to 325° F. Season beef brisket with salt and pepper. In a large Dutch oven over high heat, warm oil. Add brisket, fat side down, and cook until well browned, 4 to 5 minutes per side. Remove from heat.
  2. In a small bowl, combine coffee, ketchup, chili sauce, honey, Worcestershire sauce, garlic, and soy sauce. Pour over brisket.
  3. Cover; bake, flipping halfway through, until meat shreds easily with a fork, 2½ to 3 hours. Remove from oven; slice on the bias against the grain. Transfer remaining sauce from to a gravy boat, and serve with brisket.

Posted on 2020-02-11 by By Dawn Anderson | Courtesy photos