@wtnh8: This past week, the Guilford Little League softball team visited Gov. Ned Lamont, after competing in the Little League Softball World Series in North Carolina. While they didn’t win the series, it was the first time Guilford won a regional tournament and advanced to the LLSWS. #ct #connecticut #softballct #llsws #news8 #wtnh

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Saturday 30 August 2025 13:00:10 GMT
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Here’s the schnitzel I made on #NextLevelChef except this time it was even better because I got to use @hexclad cookware🙌 New episode tonight on FOX and full recipe below. Link in bio to buy the HexClad pans and use the promo code SHAY10 at check out for a 10% discount! #hexcladpartner #nextleveldish   CHICKEN SCHNITZEL 2 cups plus 1 Tbsp. vegetable oil, divided 4 chicken breast cutlets Kosher salt and black pepper 2 cups all-purpose flour 2 eggs 2 cups dried breadcrumbs 2 tsp. garlic powder Lemon wedge, for garnish In a large skillet over medium heat, add 2 cup vegetable oil and let heat while you bread the chicken.  Cover each piece of chicken with plastic wrap and use a meat mallet to pound at least 1/4-inch thick. Season generously with salt and pepper.  Set up a chicken breading station: In one shallow bowl or plate, add flour; in another, whisk eggs with remaining tablespoon vegetable oil; in a third, add breadcrumbs and garlic powder and stir to combine. Dip each chicken cutlet in flour, then egg, then breadcrumbs. Fry in hot oil until golden brown and cooked through, flipping once, about 2-3 minutes per side. Transfer to a sheet tray lined with paper towels and serve with lemon wedge.  RED WINE MUSHROOM SAUCE 3 Tbsp. butter 8 oz. cremini mushrooms, sliced 2 garlic cloves, minced 2 Tbsp. all-purpose flour 1/2 cup red wine 1/3 cup chicken stock 1/4 cup heavy cream 1 Tbsp. Dijon mustard In a medium skillet over medium heat, melt butter and add mushrooms. Cook down for 5 minutes then season with salt and pepper. Add garlic and stir for one minute, then add flour and stir for an additional minute. Whisk in red wine and bring to a simmer until reduced by half, then add chicken stock and heavy cream. Reduce heat to low and simmer until thickened, then stir in Dijon mustard. Season to taste with salt and pepper before serving. GERMAN-STYLE POTATO MASH 2 large russet potatoes, cut into chunks 1/3 cup chicken broth 3 Tbsp. extra-virgin olive oil 1 1/2 Tbsp. red wine vinegar 1 Tbsp. chopped fresh dill 1 Tbsp. chopped fresh parsley In a medium saucepan, boil potatoes until fork tender. Drain and add remaining ingredients. Lightly mash with a fork and serve.  #foodtiktok #cookwithme #Recipe
Here’s the schnitzel I made on #NextLevelChef except this time it was even better because I got to use @hexclad cookware🙌 New episode tonight on FOX and full recipe below. Link in bio to buy the HexClad pans and use the promo code SHAY10 at check out for a 10% discount! #hexcladpartner #nextleveldish CHICKEN SCHNITZEL 2 cups plus 1 Tbsp. vegetable oil, divided 4 chicken breast cutlets Kosher salt and black pepper 2 cups all-purpose flour 2 eggs 2 cups dried breadcrumbs 2 tsp. garlic powder Lemon wedge, for garnish In a large skillet over medium heat, add 2 cup vegetable oil and let heat while you bread the chicken. Cover each piece of chicken with plastic wrap and use a meat mallet to pound at least 1/4-inch thick. Season generously with salt and pepper. Set up a chicken breading station: In one shallow bowl or plate, add flour; in another, whisk eggs with remaining tablespoon vegetable oil; in a third, add breadcrumbs and garlic powder and stir to combine. Dip each chicken cutlet in flour, then egg, then breadcrumbs. Fry in hot oil until golden brown and cooked through, flipping once, about 2-3 minutes per side. Transfer to a sheet tray lined with paper towels and serve with lemon wedge. RED WINE MUSHROOM SAUCE 3 Tbsp. butter 8 oz. cremini mushrooms, sliced 2 garlic cloves, minced 2 Tbsp. all-purpose flour 1/2 cup red wine 1/3 cup chicken stock 1/4 cup heavy cream 1 Tbsp. Dijon mustard In a medium skillet over medium heat, melt butter and add mushrooms. Cook down for 5 minutes then season with salt and pepper. Add garlic and stir for one minute, then add flour and stir for an additional minute. Whisk in red wine and bring to a simmer until reduced by half, then add chicken stock and heavy cream. Reduce heat to low and simmer until thickened, then stir in Dijon mustard. Season to taste with salt and pepper before serving. GERMAN-STYLE POTATO MASH 2 large russet potatoes, cut into chunks 1/3 cup chicken broth 3 Tbsp. extra-virgin olive oil 1 1/2 Tbsp. red wine vinegar 1 Tbsp. chopped fresh dill 1 Tbsp. chopped fresh parsley In a medium saucepan, boil potatoes until fork tender. Drain and add remaining ingredients. Lightly mash with a fork and serve. #foodtiktok #cookwithme #Recipe

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