On a prior visit to California, Valerie Bertinelli's friends showed her how to grill breakfast, which started a fierce competition to see who could come up with the best all-day grill menu. Today, Valerie is turning up the heat with Grilled French Toast with Apple Berry Compote and Apple Mascarpone Cream, Grilled Shrimp and Radicchio Salad with Honey Balsamic Vinaigrette, Grilled Lamb Meatball Flatbread with Grilled Tomato Sauce, and a refreshing Grilled Citrus Spiked Lemonade.
Valerie Bertinelli cooks a springtime feast for her family by adapting some of her mom's favorite recipes. When she has trouble remembering a recipe, Valerie video chats with her mom, Mrs. B, for advice. Her menu includes honey mustard glazed ham.
Valerie Bertinelli celebrates her little brother's birthday with a really spicy feast. The guests dine on a hot meal of chili-rubbed beef with garlic-herb oil, jalapeno mac and cheese, sweet and spicy popcorn, blistered green beans with spicy chile sauce and Mexican chocolate cake with cream cheese frosting.
Valerie Bertinelli expands her social media reach with help from food blogger Jo Stougaard. They do this over a menu of roasted vegetable soup; Tuscan pesto pizza with shrimp scampi; shortbread-and-lemon cheesecake; and spiked strawberry lemonades.
Valerie Bertinelli and her husband, Tom, have been living through remodeling angst for a few months and the end is in sight. In order to show off and celebrate her new and organized closet, she invites friends over and prepares a lovely dinner that includes a crunchy mustard chicken bake; snap pea and radish salad with mint and tarragon; Aperol Spritzes; and a red and green grape galette with a fennel crust and red wine syrup for dessert.
Valerie Bertinelli goes to a lemon farm in search of different varieties of lemon trees with her friend, actress Melissa Peterman. Then, she puts her favorite ingredient into a menu that is fun, with Greek lemon soup with chicken; crispy pancetta crostini with arugula-lemon pesto; Lemon Love cake; and homemade limoncello as a base for Lemonade Moscow Mules.
Valerie is challenged with converting a cousin's favorite Italian recipes into healthier versions. On the menu: classic salami pie; a veg pie; crunchy romaine salad with a sweet sesame vinaigrette; pepperoni rolls with homemade marinara; and spumoni.
Valerie Bertinelli and her longtime babysitter and friend, Elia, cook SoCal-style Mexican recipes, just like they did when her son Wolfie was a little boy. They make chicken enchiladas with classic sauce; a Casa Vega-style tostada salad; roasted salsa; refried beans; and smoky margaritas with Mezcal.
Valerie Bertinelli invites her glam squad for happy hour. She whips up turkey-cranberry sliders; roaster cauliflower popcorn with chili-lime seasoning; jalapeno fries with roasted garlic ranch dipping sauce; and a key lime pie martini.
Valerie invites two recent Chicago transplants living in L.A. over for a taste of their hometown, including deep-dish sausage pizza, cheese-and-caramel popcorn, an Italian pizzeria salad, and chocolate-hazelnut pull-apart bread.
Valerie cooks for a wine club party, knowing one of the guests is lactose-intolerant. Her menu features steak towers, polenta crackers with roasted wild mushrooms, grilled shrimp skewers with green onions and Romesco sauce, and white-pepper-cherry cookies.