Nadia G's Bitchin Kitchen’s Fettuccine Rose with Shrimp is a little soupy but has great flavours. Comes from Rock Your Kitchen–And Let the Boys Clean Up the Mess.

By Gary P Jackson Man can’t live on politics alone. A while back the Fine Living Channel became the Cooking Channel and with that America was introduced to some new star chefs. One of those s…

There's still time to throw a festive holiday party. Just follow these 4 tips for snacks, cocktails, sweets and favors from Cooking Channel host Nadia. G.

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She's young, funny and can cook up a storm in three-inch cherry stiletto heels. Bad-girl chef Nadia G. whips up the perfect blend of food and humor for any occasion.

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In honor of her new show, Bite This with Nadia G.

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Awhile back, Christina told me I ought to watch Bitchin’ Kitchen on Cooking Channel – she thought I’d really like the lady. Well, I don’t know if you’ve ever seen the …

The celebrity chef has a brand new web series

This comforting, meaty Bolognese sauce simmers for hours, making it a great weekend project. OR This is the silky, meaty Bolognese sauce that just might make you best friends with Beyoncé.

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It’s January. Hiss. January blows for a number of reasons 1) Christmas is so far away 2) It rains all the time 3) No one has any fun funds. But most importantly, January sucks like a blizzard…

I love Nadia G. and her "Bitchin' Kitchen" over on the The Cooking Channel. It is easily the most entertaining, as well as informative, show on the network. On the episode "Impress the In-Laws" she makes the irresistible Potato Croquettes. They are matched up with Roasted Tomatoes and Filet Mignon. Here are the recipes: Ingredients • Roasted Tomatoes • 2 cups cherry tomatoes, halved • 4 cloves garlic, crushed • Pinch Greek oregano • 2 tablespoons extra-virgin olive oil • Sea salt and freshly ground black pepper, to taste • Pinch brown sugar • Parmesan Potato Croquettes • 4 russet potatoes, peeled and cut into 1/2-inch dice • 3 green onions, finely sliced • 1 clove garlic, minced • 1/2 cup grated Parmiggiano-Reggiano cheese • 3 eggs, beaten • 1 cup Italian-seasoned bread crumbs • 1 tablespoon extra-virgin olive oil • Olive oil, for pan frying • Filet Mignon • 4 steaks, at room temperature • 2 tablespoons steak spice (recommended: McCormick Montreal) • 3 tablespoons canola oil • Balsamic Syrup • 1/4 cup aged balsamic vinegar* • 1/4 cup real maple syrup • *Cook's Note: Minimum 7 years old Directions To make the roasted tomatoes: Preheat the oven to 425 degrees F. Place the cherry tomatoes and garlic in a large baking dish in a single layer. Sprinkle them with Greek oregano, sea salt, freshly ground black pepper, and brown sugar. Mix well. Roast for 40 minutes. To make the Parmesan potato croquettes: Boil the potatoes in enough salt water to cover for 10 to 15 minutes, or until fork tender. Drain. Saute the green onions and garlic in extra-virgin olive oil for a few minutes, until the onions are translucent and garlic is golden. In a big bowl, combine the onion and garlic mixture with the boiled potatoes. Add Parmesan cheese, sea salt, freshly ground pepper, and mash together. Cover and refrigerate for 30 minutes. Pour enough olive oil to come 1/4-inch up the side of a heavy fry pan and heat to 375 degrees F. Roll the chilled potato mixture into finger shapes. Dip the fingers in the beaten egg, then coat them in Italian-seasoned bread crumbs. Fry the croquettes in the hot oil for 30 seconds, until all sides are equally crispy and golden. To make the filet mignon: Season the steaks with a pinch of steak spice. Heat the canola oil in a frying pan over medium-high heat until almost smoking. Add the steaks to the hot pan. Sear the steaks for 2 minutes on each side. Reduce the heat to medium-low and cook the steaks for another 2 minutes per side. Tent the cooked steaks in aluminum foil and let them rest for 10 minutes. To make the balsamic syrup: Heat a pan on medium-high heat, add equal parts maple syrup and balsamic vinegar, and stir for 3 to 5 minutes until the sauce is bubbling and slightly reduced. Serve immediately, drizzled over the filet mignon. How's that for a rockin' dinner to impress the in-laws. Or anybody? Go, Nadia G.!

Those of you who know me, know my take on faux meats. Aside from a torrid love affair with commercially-made faux chicken nuggets (oh my pretties how I long to smother you in hot sauce), I don't try especially hard to mimic the real thing - I'm more concerned with the experience of food. I miss sausages because my Dad used to cart home pounds of freshly made Hungarian kolbasz and hurka...stuffed in a suitcase for the flight home from Montreal to the Maritimes, I kid you not. It was passed around the table as something special, something we ate together. I miss ground beef because I miss burgers on the grill, not because I long for the flavor of cow. Hey, that`s just me, you do what you want. So when it comes to working with meat alternatives, yes, I do try to mimic the flavor to some extent - but let`s face it, nothing about wheat gluten could fool a carnivore into thinking it`s meat. Enjoy it for what it is; a high-protein, versatile addition to your cooking repertoire. And for those of us vegheads out there, it`s a way to connect with foods and experiences we long to recreate. All to say, I`ve recently stumbled across several faux bacon recipes, and was intrigued by the unique pairing of red and white doughs to recreated the marbled effect of bacon. Hmmm...culinary challenge indeed. In creating this version, I decided to bypass the technique of blending in pre-prepared soy bacon bits for added flavoring. Really...blech if you ask me. I`m sure it tastes more like bacon, but I think we can do better than artificial bacon flavor additives. I decided to focus on the flavors of maple syrup for a little sweetness and pureed chipotle peppers for its rich smoky flavor and deep red color. If you don`t care to follow the steps to make it look similar to bacon, mix everything in a bowl and carry on. Otherwise, check out this creative take on veg bacon. And when it`s done, go nuts...fry slices in a skillet or chop it into cubes and bake in the oven (think salad topping). I`m hungry all over again. Makes a 19 oz loaf, approx 24 slices. In seperate bowls, mix the following dry ingredients: red dough white dough 1 cup vital wheat gluten 1/2 cup vital wheat gluten 1/4 cup soy flour 1 Tbsp soy flour 1 Tbsp garlic powder 1 1/2 tsp garlic powder 1 tsp onion powder 1 Tbsp smoked paprika 1/2 tsp black pepper 1 tsp salt In seperate bowls, mix the following wet ingredients: red dough white dough 2/3 cup cold water 1/2 cup + 1 Tbsp cold water 1 Tbsp olive oil 1 tsp olive oil1-3 chipotle peppers (pureed and try to remove seeds) 2 Tbsp maple syrup 1 Tbsp tomato paste 1 tsp liquid smoke Mix together the white dough wet and dry ingredients, and knead for 2-3 minutes. Dust a clean surface with wheat gluten, and roll out the dough. Now do the same for the red dough. Here's where you get to be creative. Layer the red and white doughs, cut them into pieces if necessary. In the bacon pictured, I alternated 3 layers of red with 2 layers of white. I used the final layer to cover the entire loaf. Place a sheet of foil on a baking tray, and cover liberally with cooking spray. Place your bacon on the tray, and cover with another sheet of sprayed foil, oiled side facing the bacon. Place a plate or cutting board on top, and carefully balance something heavy on it - I used 2 heavy jars of peanut butter. Allow to sit for 30 minutes. Remove your weight and cutting board, and bake in a 315 degree oven for 45 minutes. It may appear slightly underdone, and 'give' to the touch, but that's ok, you'll be frying up the slices later. Remove your foil for the last 15 minutes of baking, but be sure the top doesn't get too brown. Cool, then slice! If freezing, cover in plastic wrap and put in a freezer baggie. Note: if you decide to omit the chipotles and black pepper to cut out the spice, replace with 1-2 Tbsp of water or tomato paste. Best used fried or baked - if used in a dish with a sauce, baked seitan will absorb too much liquid and be a bit smooshy...you could try adding at the last minute, but a smoky tofu-based 'bacon' would be best. Recipe to come :-) Per 2 slices: 83 cals, 2g fat, 5g carbs, 211mg sodium, 0g fiber, 11g protein. (PRO44.8/54%,CHO20.1/24%,FAT18.5/22%)

Who says a bitchin’ attitude doesn’t belong in the kitchen? Not Nadia G. Nadia G...

Nadia G’s Stracciatella was absolutely delicious. Thanks to the boxed broth, the only challenge was making the meatballs. No problem.

Vote for Cooking Channel's Nadia G., host of Nadia G.'s Bitchin' Kitchen, as “Most Addictive Reality Star” for the 2012 NewNowNext Awards.

Nadia G's Bitchin' Kitchen returns tonight at 10pm ET on Cooking Channel with Nadia G. revamping some of her favorite childhood dishes.

This is one of those summer hits that people will be wanting your recipe for. A few years ago, I saw a recipe on one of those recipe chain Facebook posts for stuffed chicken breasts that used these…

Cooking Channel serves up this French Toast with Salted Caramel and Creme Fraiche recipe from Nadia G. plus many other recipes at CookingChannelTV.com

Yes, Valentine’s Day is coming up and whether you celebrate it with your sweetie or want to stab yourself in the heart… chocolate always helps. Reg and I did not get any homemade Christmas treats this year because I was too damn sick to make any so… I am indulging lately to make up for […]

Yeah, I know.... not everyone is a brussels sprout fan. I hear it all the time... someone's mother forced them to eat their brussels sprouts before they could leave the dinner table, therefore, leaving an everlasting fear and disgust of these little buggers in their mind. I have to ask, is that really true? Were there that many mother's out there that did this or is it an old wives tale? Either way, I am here to tell you... GET OVER IT! They are crispy, crunchy, and are a wonderful vegetable side dish. In fact, of all the vegetable side dishes that I cook this one is the LEAST boring. There is so much you can do with brussels sprouts and their flavor is divine! I am here as an advocate on their behalf... they deserve another chance. Pan Seared Brussels Sprouts with Pancetta Serves: Two Ingredients: 1 package pancetta (about 2 -3 ounces) 18-25 medium brussels sprouts, trimmed and halved 1/4 Cup extra virgin olive oil 1/2 yellow onion; chopped 1 Tablespoon butter 2 Tablespoons water 1 teaspoon salt 1 teaspoon black pepper Directions: Heat a large saute pan and then add the oil and pancetta. Cook until it is lightly crispy, about ten minutes. Remove from and set aside. Add the onions and cook until translucent, about 5 minutes. Add butter and swirl to melt. Add brussels sprouts and 2 tablespoons of water. Saute over medium heat until brussels sprouts are tender and bright green, about six to eight minutes. Season to taste with the salt and pepper. Fold in the reserved pancetta and toss to coat. Serve immediately. Look at that scrumptious color! If this recipe doesn't make a believer out of you, then fine. Go on without loving these little green goddesses... but, if by chance, you tried this and it changed your opinion of them then please let me know! Have a great week! Kristen @ The Little Bitchin Kitchen

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As the weekend finally approaches (it has been one heck of a week) it is time to think about my favourite meal of the day: brunch! Instead of just throwing some eggs and toast together, why not make a brunch classic with Nadia G.’s recipe for home fries? They are a little time consuming but hey, […]

I have a new, colossal Food Network crush on Secrets of a Restaurant Chef and the first time I saw the show, I completely forgot every food personal crush that had come before. “Ina Garten wh…

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