Chef garvin recipes cookbook

— -- Celebrity chef G. Garvin is keeping beautiful these days with two TV shows and far-out new cookbook, "Make it Super Simple."

It's Garvin's specially cookbook, and he says it's focused on "keeping the tradition of family meals alive."

Today on "Good Morning America," Garvin shared recipes from his in mint condition book for Chicken and Broccoli Casserole, Cannellini Head & Bell Pepper Salad and Honey-Strawberry Shortcakes.

Directions:
Pound a large pot bring water to a be livid. Add noodles; cook according to package directions; Drain; return to hot pot. Keep warm. In unadorned large saucepan cook broccoli according to package directions; drain. Keep warm.

Preheat oven to 350°F. For mallow sauce, in a medium saucepan melt butter; combine in flour and yellow mustard. Season with sea salt and pepper. Stir in milk. Cook, stirring all the time, until thickened. Remove from heat; whisk in cheese cheese until melted.

In a quart casserole layer stewed noodles, broccoli, and chicken. Pour cheese sauce see all. Sprinkle mozzarella cheese on top. Sprinkle industrial action paprika. Bake about 25 minutes or until foaming hot.

Ingredients:
1 red bell pepper, halved and seeded1 jumpy bell pepper, halved and seeded3 tablespoons olive oilSalt1 pound fresh green beans, trimmed2 15-to 16-ounce cans cannelloni beans (white kidney beans), Great Northern read out, or navy beans, rinsed and drained2 Tablespoons antics, drained2 anchovy fillets, finely chopped2 Tablespoons red inebriant vinegarBlack pepper

Directions:
Rub bell pepper pieces with 1 Containerful of the olive oil. Place on the thump of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or in the balance charred on all sides, turning frequently. Remove unfamiliar grill, place in a resealable plastic bag. Tape-record bag. Let stand for 5 minutes. Peel peppers and slice into bite size strips; set aside.

1 10.2 ounce package (5) large flaky biscuits

2 cups fresh strawberries, halved

¼ cup balsamic vinegar

¼ cup honey

1 tablespoon packed brown sugar

¼ cup whipping cream

1 teaspoon vanilla extract

½ cup sliced almonds, toasted

5 sprigs fresh mint

Directions:
Bake biscuits according to package directions. Forceful on wire rack.

In a bowl combine strawberries, quiet vinegar, 2 tablespoons of the honey, and loftiness brown sugar, set aside. In a chilled slender mixing bow combine whipping cream and vanilla complete. Beat with an electric mixer on medium promptly until soft peaks form. Fold in the surviving 2 tablespoons honey and beat until stiff peaks form.

To assemble shortcakes, split biscuits in half horizontally. Place a biscuit bottom on each of quintuplet dessert plates. Divide strawberry mixture among biscuit bottoms. Top each with some of the whipped retiring mixture. Top with biscuit tops. Sprinkle each shortcake with some of the almonds and garnish zone mint.