Good Morning America: Valerie Bertinelli Cookbook
Bertinelli talked about her role on Hot in Cleveland, saying she liked shooting the show and they are six episodes deep into filming the next season. She also talked about losing 40 pounds on Jenny Craig. As for the cookbook, it has many different recipes ranging from healthy recipes to indulgent recipes with many of the recipes coming from all over the place, one even being a recipe her ex-husband’s grandma made, Grandma Van Halen.
Good Morning America: Valerie Bertinelli’s Grilled Chicken Vegetable Soup
- Extra-virgin olive oil
- 12 to 14-ounces boneless, skinless chicken breast
- Kosher salt and freshly ground black pepper
- 4 cups reduced-sodium chicken broth
- 1 bay leaf
- 1 carrot, finely chopped
- 1 rib celery, finely chopped
- 1 small zucchini, finely chopped (use pieces with skin only)
- 1/4 cup pearl barley
- Coat a grill rack with oil and preheat the grill on high for 5 minutes. Rub a little oil all over the chicken breast and season all over with salt and pepper.
- Reduce the heat to medium-high and grill the chicken, over direct heat, with the cover closed, until cooked through, turning once, about 12 minutes. Set aside and keep warm.
- Bring the broth and bay leaf to a simmer in a medium saucepan, then turn off the heat, cover, and set aside.
- Bring a few inches of water to a boil in a small saucepan and salt the water. Add the carrot, celery, and zucchini and return to a boil. Cook until just tender, for about 2 minutes. Drain and rinse with cold water.
- Fill the same small saucepan with 1/2 cup fresh water, bring to a boil, add salt, and cook the barley according to package instructions, until tender. Drain and rinse.
- Place the chicken breast on a cutting board and slice. Reheat the broth if necessary. Discard the bay leaf.
- Spoon the vegetables and barley into serving bowls, then add the hot broth and chicken.
Good Morning America: Valerie Bertinelli’s Pumpkin Pancakes
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch ground cloves
- 3/4 cup whole milk
- 2 large eggs, separated
- 1/2 cup puree solid-pack pumpkin
- 1/4 cup vegetable oil
- Unsalted butter for the skillet
- Warm maple syrup
- Combine the flour, sugar, baking powder, cinnamon, ginger, and cloves in a bowl and whisk to combine.
- Whisk in the milk, egg yolks, pumpkin, and oil until just combined.
- In the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites on high until they hold stiff peaks, about 2 minutes. Using a rubber spatula, gently but thoroughly fold the whites into the batter.
- Preheat a large well-seasoned cast-iron or nonstick skillet over medium-high heat, and add just enough butter to coat. When a drop of water thrown into the skillet bounces across the surface vigorously, add 1/4-cup dollops of batter, allowing enough room between each for them to spread slightly.
- Cook until the edges appear cooked, adjusting the heat as necessary, about 3 minutes. Flip and cook about 2 minutes more. Serve warm with the maple syrup.
Good Morning America: Valerie Bertinelli’s Thursday Turkey Meat Loaf
- 2 slices soft white sandwich bread, torn into small pieces (about 2 cups)
- 1/2 cup whole milk
- 1 1/2 pounds ground turkey
- 2 large eggs, lightly beaten
- 3/4 cup grated Parmigiano-Reggiano cheese
- 8 thin slices pancetta (about 4 ounces), finely chopped
- 1/2 onion, finely chopped
- 3 cloves garlic, pushed through a press
- 1/4 cup plus 1 tablespoon ketchup
- 1 cup loosely packed fresh flat-leaf parsley leaves, chopped
- 1/2 teaspoon dried oregano
- 1/4 cup Italian-style dried bread crumbs
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- Preheat the oven to 500°F. Combine the bread and milk in a large bowl and soak for 10 minutes. Add the turkey, eggs, cheese, pancetta, onion, garlic, 1 tablespoon of the ketchup, the parsley, oregano, dried bread crumbs, and salt and pepper to taste. Mix well with your hands.
- Shape into an 8″ x 5″ loaf and transfer to a rimmed baking sheet.
- Bake for 15 minutes.
- Reduce the heat to 325°F and slather the remaining 1/4 cup ketchup all over the top of the loaf. Bake until a meat thermometer inserted in the center of the loaf reads 165 °F, about 45 minutes.
- Let the meat loaf rest for 10 minutes, then transfer to a platter and serve.
Good Morning America: Hayden Panttiere
Hayden Panttiere stopped by the Good Morning America set to talk about her role on the new show Nashville.
Panttiere said she loves being on the show. She loves to record music, has been since she was a young girl, and working with T. Bone Burnett is one of the best experiences in her life. Plus she gets to sing country which she loves. And all the music sang on the show could be the makings of an album Panttiere said, adding that some of the songs from the show are already on iTunes.
The music for the show is the underlying theme, singing songs that show the characters true sides. As for showing the mean side of Panttiere’s character, she said she likes playing the witch of the show and is very grateful to have a role where she gets to be the mean girl.
In the sneak peek for the next episode, Panttiere’s character is trying to seduce the man who helps Connie Britton‘s character write songs.
Good Morning America: Nashville Knowledge
Panttiere got to play Nashville Knowledge on Good Morning America. In the game Lara Spencer reads a song lyric and Panttiere has to guess the artist who sang the song:
- “I fell into a burning ring of fire…” – Johnny Cash
- “Definitely came to the…” – Pantierre cut off Lara Spencer and said the song was by Carrie Underwood
- “She’s cheer captain and I’m on the bleachers…” – Taylor Swift