Today in Nashville

Bravazzi Punch

Green Margarita

Easy Scones with Strawberry Butter

Pasta Primavera

Second Harvest Working To Tackle Child Hunger and Makes Easy Vegetarian Chili Recipe

NoahBRAVE Foundation | Kindful

Perfect Breakfast Granola

Puff Pastry Calzone with Ricotta & Ham

Chef Andrew Rodriguez from Blue Aster at Conrad Nashville prepares Halibut with Gigante Beans

Carter Hach Recipes

Shrimp and Grits Recipe

Pasta with Spring Vegetables

Ingredients:For the crab cakes:24 oz jumbo lump crab meat⅓ cup white onion, diced small⅓ cup celery, diced small¼ cup mayonnaise1½ tbsp smooth dijon mustard1 tsp tabasco2 tsp cajun seasoning 2 tsp sea salt1 tsp ground black pepper⅓ cup panko breadcrumbs 1 tbsp butterFor the Creole hollandaise sauce: 2 tbsp white wine1 tbsp white wine vinegar½ shallot, thinly sliced 1 sprig tarragon1 pc star anise1 tbsp lemon juice 3 egg yolks1½ cup butter, melted1 tsp sea salt2 tsp cajun seasoning1 tbsp whole grain mustard 8 whole eggs1 tbsp white vinegar 4 english muffins2 tbsp chives, thinly sliced2 tsp cajun spice or Old Bay3 tsp vegetable oilMethod:To prepare the crab cakes:In a sauté pan over medium-low heat, melt the butter and sweat the diced onion and celery until translucent. Set aside to cool. Next, carefully clean the crab meat to ensure that there are no shells left behind. In a medium sized mixing bowl, combine the cooled onion and celery with the remaining ingredients, leaving out the crab. Gently add in the crab meat, carefully folding it into the mixture so as to not overwork the crab meat. Using a 3-4 oz ice cream scoop, portion out the crab cake mixture and shape the cakes to be the same width as your english muffins. Cover and chill until ready to cook.To make the creole hollandaise:In a small saucepan, add the white wine, white wine vinegar, shallot, tarragon and star anise. Cook over medium heat until reduced to ⅓ of the original volume (about 1 tablespoon). Strain the vinegar reduction into a small bowl, pressing out the juice from the shallots. In a medium mixing bowl over a double boiler, whisk together the egg yolks, lemon juice and vinegar reduction. Continue whisking vigorously over low heat until the eggs lighten in color and double in volume. Remove the mixing bowl from heat and slowly pour a stream of melted butter into the egg mixture, whisking continuously to create an emulsion. The emulsion should be thick enough to coat a spoon and form ribbons when poured. Stir in seasonings and mustard, then cover and keep in a warm place until ready to serve.To poach your eggs:Bring a small pot of water and 1 tablespoon white vinegar to a simmer. Crack each egg into a small bowl and set aside. With a spoon, begin stirring the boiling water in a large, circular motion. When the water is swirling like a tornado, gently add the eggs one at a time. The swirling water will help the egg white wrap around itself as it cooks. Poach each egg for 3-4 minutes until the egg whites are firm but the yolk is still soft when pressed. Transfer from the pot with a slotted spoon to drain on a paper towel lined plate. If preparing ahead of time, transfer to a bowl of ice water to stop the cooking process. In a nonstick pan over medium heat, sear the crab cakes in vegetable oil for 3-4 minutes per side until golden brown and warm in the center. While the crab cakes are cooking, carefully split the english muffins in half using a fork and lightly toast. Plate your english muffins and top with a crab cake and a warm poached egg. Gently spoon 2-3 tablespoons of creole hollandaise over each egg and garnish with sliced chives and a light dusting of Old Bay or cajun seasoning.

Ingredients:1.5oz Vanilla Vodka ½ oz. Creme de Cacao ¼ oz. Mozart White Chocolate liqueur ¼ oz. Triple Sec ¼ oz. Amaro Montenegro 2 oz. Hot Espresso Directions:Add all ingredients to a cocktail strainerAdd ice and shake until slightly frothyStrain into a coup glass. At Church and Union, we use a double strainer to thoroughly strain out possible ice chips. Garnish with fresh ground espresso on half of the top and 3 espresso beans in a triangle/flower shape on the otherExpert Tip: If you are looking to share with friends this recipe also makes 3 Espresso Martini shots!

3–4 pounds bone-in, skin-on chicken (legs, thighs and breasts)1 ½ cups buttermilkHot sauce, to taste4 teaspoons kosher salt2 teaspoons black pepper3 eggs, beaten2 ½ cups flour1 cup cornstarch1 tablespoon garlic powder1 tablespoon onion powder1/2 tablespoon Paprika¾ teaspoon dried dill weed¾ teaspoon oregano½ teaspoon cayenne pepperVegetable or peanut oil, to fry 1. Combine buttermilk and hot sauce. Season chicken with half of salt and pepper and add remaining to buttermilk mixture. Combine chicken and buttermilk and marinate for at least 1 hour and up to 24 hours.2. Remove chicken and pat dry. Reserve marinade. Combine eggs with 1 ½ cups marinade, set aside. In a large bowl, combine flour, cornstarch and spices. Divide between two bowls.3. Dredge chicken in flour mixture, coating well. Dip in egg mixture, then in second flour mixture again, coating well. (The process is flour, egg, flour…in that order.) Set each piece aside after breading for about 20 minutes. The chicken should be tacky and gummy which ensures a crispy fry.4. Pour up to 1-inch oil in a cast iron or Dutch oven. Heat oil to 375 F. (If a piece of breading fries and bubbles when you toss it in, the oil is ready). Gently add chicken to hot oil and fry for 6 minutes on each side or until golden brown.5. Finish in a 375 F oven until internal temperature reaches 160 F, about 15–20 minutes.6. Let rest for 10 minutes and enjoy.This recipe serves 12. Cut in half for 6.

1 stick butter3/4 cup sugar2 eggs1 teaspoon vanilla3 tablespoons milk1 1/2 cups flour2 1/4 teaspoons baking powderpinch saltVanilla Icing:2 tablespoons unsalted butter, room temperature1 cup powdered sugar1/4 teaspoon vanilla5-6 tablespoons very hot water, as neededChocolate icing:2 tablespoons unsalted butter, room temperature1 cup powdered sugar2-3 tablespoons unsweetened cocoa powder1 teaspoon instant espresso (optional)5-6 tablespoons very hot water, as neededPreheat oven to 400 degrees F.In the bowl of a stand mixer (or using a hand mixer) cream the butter and sugar together until smooth. Add the eggs one at a time until each is incorporated. Mix in the vanilla and milk. In a separate bowl whisk together the flour and baking powder. Add to the butter mixture and mix until just combined (don't over-mix).Line a sheet pan or cookie sheet with parchment. Spoon about 3 tablespoons of batter for each cake. Line them up with at least 1/2 inch in between. Bake until golden, about 10-12 minutes. Let cool, then gently peel from the parchment. Ice the flat side of the cake. Using a spatula, butter knife, or offset spatula, smooth half the cake with chocolate icing and the other half with vanilla. Let icing set before storing.Make the vanilla icing: Smooth the butter in a medium mixing bowl with a spoon. Add the sugar and vanilla and mix together with butter. Drizzle a little hot water on the mixture and stir vigorously to make the icing into a not-too-thick, not-too-thin consistency. If too thin add more sugar. Too thick add a little more hot water.Make the chocolate icing: Smooth the butter in a medium mixing bowl with a spoon. Add the sugar, cocoa, and instant espresso and mix together with butter. Drizzle a little hot water on the mixture and stir vigorously to make the icing into a not-too-thick, not-too-thin consistency. If too thin add more sugar. Too thick add a little more hot water.

1. Vegetarian “Miso Crunch” Tacos:• TJ’s Miso Crunch Chopped Salad Kit• TJ’s Jicama Wraps (or small tortillas)• TJ’s Shelled Edamame2. Chickpea Tzatziki Pita: • Chickpeas, rinsed and drained • Cucumbers • Cherry tomatoes • Feta cheese, to taste• 1 whole wheat pita, cut in half• Tzatziki sauce, to taste 3. Lunch Board- “Grown Up” Lunchable:• Protein- important for fullness and satietyo Turkey, Cheese, and Hummus• Veggies and Fruit- a great source of fiber and vitamins, and minerals o Bell peppers, Cucumbers, Blueberries (may change these up)• Carbohydrates- fiber and fullnesso Whole grain Crackers

Roman Amarena Cherry Ricotta Tart For the Crust:1 1/2 cups all-purpose flour, plus bench flour for rolling out doughpinch salt1 teaspoon sugar6 tablespoons unsalted butter1/4 cup cold white wine (or cold water)For Filling:1/2 cup sour cherry jam1/2 cup Amarena cherries, drained of syrup, patted dry, quartered (reserve syrup)2 1/2 cups ricotta1/2 cup sugar1/2 teaspoon vanilla or fiori di Sicilia1/4 cup mini chocolate chips1 egg for egg wash2-3 tablespoons powdered sugar for dusting (optional)Preheat oven to 375 degrees F.In the bowl of a food processor, pulse the flour, sugar and salt. Add the butter and pulse until butter is broken up but not totally blended— still some small chunks. Add the wine, process until a dough forms in a clump. Take dough out onto a sheet of plastic wrap. Knead dough into one ball. Then pull off about 1/3 third of the dough. Shape each piece into a thick disk, wrap separately and refrigerate for about an hour. (Alternatively make dough by hand using a pastry cutter.)In a mixing bowl stir together ricotta, sugar, vanilla, and chocolate chips. Roll the the larger piece of dough out on a lightly floured surface to a large circle about 12 inches wide. Place rolled-out dough in the bottom of a 9-inch spring form pan or 8 or 9-inch pie pan, allowing the edges to come up the sides of the pan. Cover the bottom of the dough with a thin layer of cherry jam. Fill dough with ricotta filling and smooth to even. Dot the surface with cherry pieces. Roll out smaller piece of dough to about 1/8-inch thick. Cut dough into thick strips and place on top of filling in a criss-cross pattern. Fold over extra dough from bottom dough to cover edges of strips.Beat egg in a small bowl with a teaspoon of water. Brush the dough of the pie until nicely coated. Bake until dough is deep golden, about 30 minutes. Let sit for ten minutes before cutting. Or let cool completely and dust with powder sugar. Drizzle a bit of cherry syrup over servings.

SMOKED CHICKEN LETTUCE WRAPS2 6oz chicken breast smoked and cubed1 red onion julienned2 red bell peppers julienned1 10oz package shredded carrots2 oz crushed peanuts2 Tbsp sesame seeds2 oz green onion sliced 1/8”1/2 cup bang bang sauce6 leaves romaine hearts washedBANG BANG SAUCE1 cup white wine1/2 cup rice wine vinegar1/4 cup sambal oleak1/2 cup brown sugar1 Tbsp salt1 Tbsp black pepper1 tsp smoked paprika1 tsp granulated garlic1 tsp onion powderFirst make the bang bang sauce. In a medium pot on medium high heat, add white wine and reduce by half. Add the rice vinegar and reduce by 1/3. Add remaining ingredients and reduce until it coats the back of a spoon.In a large saucepan, add 2 Tablespoons vegetable oil and heat to medium high. Add the onions and peppers and sauté for 2 minutes. Add the smoked chicken, peanuts, and carrots and continue sautéing for another 2 minutes. Stir in bang bang sauce and cook for an additional minute. Divide onto romaine leaves and top with sesame seeds and green onion and enjoy!

Orange Ricotta Scones 2 cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder ½ teaspoon salt Zest of 1 large orange 6 tablespoons cold butter , cubed 1 cup whole milk ricotta cheese 1/3 cup heavy cream 1 teaspoon vanilla extract 3/4 cup powdered sugar, sifted 3 tablespoons fresh orange juice 1. Preheat oven to 330*F. Line a sheet pan with parchment paper or silicone mat. 2. In a large bowl combine the flour, sugar, baking powder, salt and orange zest. Add the cold butter cubes, and work in with fingertips until roughly the size of peas. 3. In a separate bowl whisk together the ricotta cheese, cream and vanilla. Add to the flour mixture and fold together until it comes together. It's okay if some dry remains. 4. Dump out onto a lightly floured surface and form into a log about 1 ½ inches high. Cut log into wedges at alternating angles and place on sheet pan. 5. Bake until golden, about 15 minutes. Let cool. 6. Whisk together the powdered sugar and orange juice to make a thick but pourable glaze. 7. Drizzle over scones and let set for 15 minutes before serving. Scones are best the day they are made but will keep in an airtight container at room temperature for 2-3 days

"Through the Looking Glass" cocktail from Fairlane Hotel's pop-up bar The Alice

CrockPot Fat Bottom Beer CheeseIngredients: 8 oz Fat Bottom Brewing Knockout IPA 12 oz cream cheese1/2 cup diced onion24 oz white velveeta or american cheese¼ cup spicy mustard1-quart milkDirections: Put all ingredients into the crockpot and close lidKeep crock pot on a low setting, and leave covered for 6-8 hoursUse a hand mixer to blend it until smooth

Chicken Saltimbocca with Sage & Prosciutto

My Instant Pudding Mix - 1 cup sugar1 cup unsweetened cocoa powder3/4 cup cornstarch1/2 cup whey powder1 whole vanilla beanPlace all ingredients into a large bowl, holding vanilla bean aside. Stir to combineSlice the vanilla bean in half lengthwise, and scrape the vanilla "caviar" out of the pod and add to the dry mixtureStore this covered in the pantry for about 1 monthTo make pudding with this mixPlace 2 cups whole milk in a saucepan over med-hi heatAdd 1/2 cup pudding mix, whisking constantly.When the mixture comes to a boil, turn down the heat and continue whisking until thickened, about 3-5 mins.

Recipe: Build your own from the following (will need bowls for toppings and sauce pan to warm milk) MilkGoo Goo Cluster's Triple Hot Cocoa MixGoo Goo Cluster's Pecan Truffle Hot Cocoa MixLil Goo'sMarshmallowsWhipped CreamHot Chocolate SauceLouisa's Coffee Liqueur2 Goo Goo Mugs

Spaghetti with Spicy Shrimp Tomato Sauce (serves 3-4) 3 tablespoons olive oil1 pound raw shrimp, peeled, deveined3-4 garlic cloves, peeled and minced1.5 teaspoons dried oregano3 teaspoons, minced fresh Italian parsley1 teaspoon red pepper flakes (or to taste)1/4 cup dry white wine1 28-ounce can Pastene San Marzano Tomatoes or Pastene Crushed Tomatoes1/2 lb. Spaghetti or LinguineHeat the olive oil in a large saucepan until hot. Season the shrimp lightly with salt. Add shrimp to pan with oil. Cook tossing shrimp until almost cooked through and pink, about 1-2 minutes. Remove shrimp from pan. Reserve.Add garlic, oregano, parsley, and red pepper flakes to pan. Sauté until garlic softens and starts to color, less than a minute. Add the wine, cook another minute.Add tomatoes (if using whole San Marzano tomatoes, cut them roughly with a pair of scissors before adding to the sauce with all the juices), stir to combine. Season to taste with salt and black pepper. Simmer for 10-15 minutes.Meanwhile, bring a pasta pot of water to a boil. Add a tablespoon of salt. Add the pasta. Add shrimp back to sauce while pasta is cooking, simmer sauce for 8-10 minutes more.

1½ cups Duke's mayo¼ cup apple cider vinegar1 clove garlic, pressed1 tablespoon spicy brown mustard2 teaspoons prepared horseradish orwasabi powder1 teaspoon white pepper1 teaspoon sugarKosher salt and freshly ground black pepper1. Place the mayo and vinegar in a medium bowl andwhisk to combine.2. Add the garlic, mustard, horseradish, white pepper, sugar,and salt and pepper to taste. Whisk until smooth.to taste

"Squad Goals"1.5oz Cranberry Juice.25oz Lime juice.50oz Simple syrupmuddled mintTop with soda or ginger beer"Pineapple Mule"1.5oz pineapple juice.25oz lime juice.75oz simple syrupmuddled minttop with soda or ginger beer

Stuffed Roasted Portobello Mushrooms

A recipe for the Holiday Season!

Nestle Toll House chocolate chip pie features the sweet, creamy richness of a brown sugar base combined with chopped nuts and delicious chocolate morsels.

The Adventure Science Center is hands on learning with 3 floors of exhibits. They offer educational programs, camps and so much more. Today In Nashville's Danyel Detomo gives us an inside look.

Tennfold Brewing opened in March of 2020 but decided to not let the pandemic get them down. They found ways to serve the community during the pandemic and they are now a place the community loves. Today In Nashville's Danyel Detomo shows us the brewery and menu items.

Row House has two locations in our area, Sylvan Park and Cool Springs. It is a workout for all levels, and you go at your own pace during the classes. Today In Nashville's Danyel Detomo learned how it all works.

M.L.Rose has 4 locations, and each location offers over 30 craft beers. They are known for having great beer and great burgers. Today In Nashville's Danyel Detomo learned about the history of this neighborhood favorite.

Beringer Bros. Cabernet Old Fashioned

Art Urban makings painting a party! They offer fun painting classes and cool art you can buy. Today In Nashville's Danyel Detomo tried out a splatter paint room for the first time.

Shopping for a car should be fun and Nashville Toyota is here to make sure their customers have a great experience. They treat every person that walks through the doors like family. Today In Nashville's Danyel Detomo gives us an inside look of what they offer the community.

House of Cards is located on the bottom floor of the Johnny Cash Museum. They offer dinner and a show! Make sure to book your reservation in advance and dress up in your best outfit. Today In Nashville's Danyel Detomo had some fun with them on Halloween.

8th and Roast Coffee Company was founded in 2009. They offer fresh coffee, breakfast, lunch and so much more. Today In Nashville's Danyel Detomo shows us why this coffee shop is worth checking out.

The House of Spirits is a Haunted Cocktail Soirée located at 3206 Hillsboro Pike in Nashville. You can buy tickets onlineto enjoy this event which is happening on Thursdays through Sundays the rest of October and on Halloween night! Today In Nashville's Danyel Detomo shows us some of the story behind the House of Spirits.

The Country Music Hall of Fame and Museum is a great place to visit and learn the history of country music. They have a new exhibit called 'Western Edge' which is all about country music from Los Angeles. Today In Nashville's Danyel Detomo learned more about the experience.

Nightscape has it all when it comes to hosting your event. They are a full immersive space with sights, sounds and even smells! You choose the theme, and they will put everything together for you! Today In Nashville's Danyel Detomo gives us an inside look of what they offer.

Storm Guard of Nashville is locally owned and nationally backed. The main service they offer is roofing but they can also help you with your gutters, windows, and painting. Today In Nashville's Danyel Detomo learned more about the company from the owners Tatiana and Andy Scoggins.

The Fox Bar and Cocktail Club is a Speak Easy located in East Nashville. They take pride in the cocktails they make and offer some great charcuterie boards. Today In Nashville's Danyel Detomo shows us their curated craft cocktails and more!

Noelle Hotel is located at 200 Fourth Avenue N. in Nashville. They have a delicious restaurant, rooftop bar, coffee shop and so much more. Today In Nashville's Danyel Detomo shows us the experience you will get when going to check it out.

Anzie Blue offers great food, cocktails, coffee and CBD can be added to any menu item. They have some exciting things happening for the fall, a new menu and Thanksgiving cooking classes are being offered. Today In Nashville's Danyel Detomo shows us more at this female-owned business.

Chad and Bonny Day are the owners of Kona Ice of Cookeville. They offer a fun experience and can come to festivals, birthday parties, schools and more. Today In Nashville's Danyel Detomo gives us an inside look of their Kona Ice Truck.

In the Kitchen with Chef Paulette RECIPE FOR Spice-Rubbed Pork Tenderloin with Roasted Vegetables.

Dream Nashville has it all! They offer 168 hotel rooms and 21 hotel suites. Dream is also a great location to visit to dine, grab a cocktail or enjoy the nightlife. Today In Nashville's Danyel Detomo gives us an inside look of what they offer.