Cooking Up a Storm with Live with Regis and Kelly Recipes!

Hello, food lovers! Today, we're diving into a delightful culinary adventure inspired by none other than the iconic morning show duo, Live with Regis and Kelly. We've gathered some of their most memorable and mouthwatering recipes for you to try at home. So, grab your aprons, and let's get cooking! Guys, explore more in Guides And Explainers and live with regis and kelly recipes.

Why Live with Regis and Kelly Recipes?

Before we dive into the recipes, let's take a moment to appreciate the dynamic duo that brought us these culinary gems. Regis Philbin and Kelly Ripa weren't just hosts; they were our friends, our family, and our personal chefs every morning. Their show was more than just a talk show; it was a melting pot of laughter, celebrity gossip, and delicious food. So, let's honor their legacy by reviving some of their most popular recipes!

Breakfast: Start Your Day with These Live with Regis and Kelly Favorites!

Regis' Famous Coffee Cake

Regis was a man of simple pleasures, and his love for coffee cake was no secret. This recipe is a tribute to the man who brought us so much joy and laughter. Here's a quick and easy version of his favorite treat:

Ingredients: - 2 cups all-purpose flour - 1 cup granulated sugar - 1 tsp baking powder - 1 tsp baking soda - 1/2 tsp salt - 1/2 cup unsalted butter, softened - 1 large egg - 1 cup sour cream - 1 tsp vanilla extract - Streusel topping (optional)

1. Preheat your oven to 350°F (180°C) and grease a 9-inch (23 cm) Bundt pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the softened butter, egg, sour cream, and vanilla extract. Mix until well combined.
4. Pour the batter into the prepared pan and sprinkle with streusel topping if desired.
5. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let it cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Kelly's Greek Yogurt Berry Parfait

Kelly was always on the lookout for healthy yet delicious breakfast options. This Greek yogurt berry parfait is a perfect balance of taste and nutrition:

Ingredients: - 2 cups Greek yogurt - 1/4 cup honey - 1 tsp vanilla extract - 2 cups mixed berries (fresh or frozen) - 1/4 cup granola (optional)

1. In a medium bowl, mix the Greek yogurt, honey, and vanilla extract until well combined.
2. In a separate bowl, gently toss the berries with a little honey to coat.
3. To assemble the parfaits, layer the yogurt mixture, berries, and granola (if using) in glasses or jars.
4. Repeat the layers until you reach the top, and serve immediately or refrigerate until ready to serve.

Lunch: Midday Munchies from Live with Regis and Kelly!

Regis' Philly Cheesesteak Sliders

Regis was a self-proclaimed foodie, and his love for Philly cheesesteaks was no secret. Here's a scaled-down version perfect for lunch:

Ingredients: - 1 lb (450g) thinly sliced beef (sirloin or ribeye) - 1 large onion, thinly sliced - 1 green bell pepper, thinly sliced - 1/4 cup beef broth - 1 tbsp Worcestershire sauce - Salt and pepper, to taste - 1/2 cup shredded provolone cheese - 12 slider buns - Butter, for toasting

1. In a large skillet, cook the beef over medium-high heat until browned. Remove from skillet and set aside.
2. In the same skillet, add the onion and bell pepper. Cook until softened, about 5 minutes.
3. Add the beef broth and Worcestershire sauce to the skillet. Stir to deglaze the pan, scraping up any browned bits.
4. Return the beef to the skillet and season with salt and pepper. Stir to combine.
5. Toast the slider buns and divide the beef mixture evenly among the bottom halves. Top with shredded provolone cheese and place the top halves of the buns on the sandwiches.

Kelly's Caprese Salad Skewers

Kelly was always game for trying new and exciting recipes. These caprese salad skewers are a fun and tasty twist on the classic Italian dish:

Ingredients: - 1 pint cherry tomatoes - 8 oz (225g) fresh mozzarella balls (ciliegine or bocconcini) - 1 bunch fresh basil leaves - 2 tbsp balsamic glaze - 2 tbsp extra virgin olive oil - Salt and pepper, to taste

1. Thread a cherry tomato, a mozzarella ball, and a basil leaf onto a small skewer. Repeat until all ingredients are used up.
2. Arrange the skewers on a platter and drizzle with balsamic glaze and olive oil.
3. Season with salt and pepper, and serve immediately or refrigerate until ready to serve.

Dinner: Live with Regis and Kelly's Crowd-Pleasing Mains!

Regis' Slow Cooker Honey Garlic Chicken

Regis loved a good slow cooker recipe, and this honey garlic chicken is sure to become a family favorite:

Ingredients: - 1.5 lbs (680g) boneless, skinless chicken breasts or thighs - 1/2 cup honey - 1/4 cup soy sauce - 3 cloves garlic, minced - 1 tbsp grated ginger - 1/4 cup water - 2 tbsp cornstarch - Green onions, chopped (for garnish) - Sesame seeds (optional)

1. Place the chicken in the slow cooker.
2. In a small bowl, whisk together the honey, soy sauce, garlic, ginger, and water.
3. Pour the sauce over the chicken.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
5. Remove the chicken from the slow cooker and shred using two forks.
6. In a small bowl, mix the cornstarch with 2 tbsp of water. Stir the mixture into the slow cooker and turn it to high.
7. Return the shredded chicken to the slow cooker and stir to combine. Let it cook for an additional 15-20 minutes, or until the sauce has thickened.
8. Garnish with green onions and sesame seeds (if using) before serving.

Kelly's One-Pot Creamy Tomato Pasta

Kelly was all about easy and delicious recipes, and this one-pot creamy tomato pasta is just that:

Ingredients: - 1 lb (450g) penne pasta - 1 can (28 oz/794g) crushed tomatoes - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 cup heavy cream - 1 tsp dried basil - 1 tsp dried oregano - Salt and pepper, to taste - Grated Parmesan cheese, for serving - Fresh basil, chopped (for garnish)

1. In a large pot or Dutch oven, combine the penne pasta, crushed tomatoes, onion, garlic, heavy cream, dried basil, and dried oregano. Stir to combine.
2. Bring the mixture to a boil over medium-high heat.
3. Once boiling, reduce the heat to medium and let it simmer for 15-20 minutes, stirring occasionally, until the pasta is cooked and the sauce has thickened.
4. Season with salt and pepper to taste.
5. Serve the pasta topped with grated Parmesan cheese and fresh basil.

Dessert: Sweet Treats from Live with Regis and Kelly!

Regis' No-Bake Chocolate Oat Bars

Regis loved a good no-bake dessert, and these chocolate oat bars are perfect for satisfying your sweet tooth:

Ingredients: - 1 cup unsalted butter - 1/2 cup packed light brown sugar - 1 tsp vanilla extract - 3 cups old-fashioned oats - 1 cup semisweet chocolate chips - 1/2 cup creamy peanut butter (optional)

1. Line an 8x8-inch (20x20-cm) baking dish with parchment paper.
2. In a large saucepan, melt the butter over medium heat. Add the brown sugar and vanilla extract, stirring until the sugar has dissolved.
3. Remove the saucepan from the heat and stir in the oats until well coated.
4. Press half of the oat mixture evenly into the prepared baking dish.
5. In a microwave-safe bowl, melt the chocolate chips and peanut butter (if using) in 30-second intervals, stirring between each interval until smooth.
6. Spread the chocolate mixture evenly over the oat base in the baking dish.
7. Crumble the remaining oat mixture over the chocolate layer and press down gently.
8. Refrigerate the bars for at least 2 hours before slicing and serving.

Kelly's Lemon Bars

Kelly had a soft spot for all things lemon, and these classic lemon bars are sure to please:

Ingredients: - Crust: - 1 cup unsalted butter, softened - 1/2 cup granulated sugar - 2 cups all-purpose flour - 1/4 tsp salt - Filling: - 4 large eggs - 1 1/2 cups granulated sugar - 1/4 cup all-purpose flour - 1/2 cup fresh lemon juice (about 2-3 lemons) - Zest of 2 lemons - Powdered sugar, for dusting

1. Preheat your oven to 350°F (180°C) and line a 9x13-inch (23x33-cm) baking dish with parchment paper.
2. In a large bowl