Saturday, January 31, 2015, 8:00am
Preheat oven to 350°F. Butter a 9x5x3" loaf pan. Use middle oven rack. Melt 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.
Saturday, January 24, 2015, 8:00am
Peel the skin from the chicken thighs, toss in a large pot of water, and boil for about an hour. Extract the chicken thighs to cool and add diced onion, carrots, and celery. Add the chicken soup base. Boil these for about 30 min with a tablespoon of thyme and a dash of black pepper.
Saturday, January 17, 2015, 8:00am
Mix the ground vanilla wafers, ground pecans, and cocoa together. Form into balls (about 1 tablespoon size), and roll in powdered sugar. Mix in the bourbon and honey.
Saturday, December 27, 2014, 8:00am
Halve, pit, and peel avocados. Coarsely mash in a bowl. Stir in onion, chiles, 1/4 cup lime juice, and 1 1/4 teaspoons salt, then fold in pomegranate seeds, mango, and cilantro. Season with salt and additional lime juice. Garnish with lime wedges.
Saturday, December 6, 2014, 8:00am
In a sauce pan bring chicken stock to boil and reduce heat. Keep warm to add slowly to risotto.
Saturday, November 29, 2014, 8:00am
Peel shrimp and boil in water for 2-3 minutes, or until pink and firm (well done). Drain and set aside. Wash and spin dry spinach. Place in a bowl and sprinkle in the fresh basil. Arrange the papaya, tomatoes, cucumber, shrimp over the spinach.
Saturday, November 8, 2014, 8:00am
In a blender, combine the red peppers, tomato sauce, mushrooms, diced jalapeno, Worcestershire sauce, brown sugar, garlic, and Sriracha sauce. Puree until smooth, then set aside. In a large sauté pan over medium-high, heat the oil. Add the ground bison and brown for 8 - 10 minutes, breaking up any chunks.
Saturday, October 4, 2014, 8:00am
Place 4 pint glasses in the freezer to chill. Place the ice cream, beer, and malted milk powder in a blender and blend until smooth and combined. Drizzle 1 tablespoon of the chocolate syrup down the insides of each glass.
Saturday, September 27, 2014, 8:00am
In a medium bowl, stir together all ingredients until well mixed. Chill for at least 30 minutes. Roll dough into about 24 one inch balls. Store in an airtight container in the refrigerator.
Saturday, September 13, 2014, 8:00pm
Pre-bake crust for 10 minutes and set aside. Peel the tomatoes and cut into thick slices. Salt them and set them in a colander to drain for a few minutes. Lay tomato slices in pie shell and sprinkle with salt and pepper.
Saturday, September 6, 2014, 8:00am
Combine the squash, sugar, and olive oil in a medium bowl. Place squash mixture on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes or until squash is tender. Increase oven temperature to 450°.
Saturday, August 23, 2014, 8:00am
Pan roast corn in a large, dry skillet**, stirring occasionally until brown. Transfer to a bowl. Cook the white part of the scallions until tender in butter along with the garlic 1 tsp of salt, ½ tsp of cumin, ½ tsp chili powder and ¼ tsp black pepper.
Saturday, August 16, 2014, 8:00am
In a large bowl, whisk together all dry ingredients. In a separate bowl, whisk together the buttermilk, honey, butter. Add to the dry ingredients bowl and fold in raisins to the entire mixture.
Saturday, August 9, 2014, 8:00am
Dust pork lightly with pepper. Place in a baking dish and top with soy sauce. Coat the chops and cover. Chill for at least an hour, turning occasionally.
Saturday, July 19, 2014, 8:00am
In a large bowl, combine the seafood with the lime and orange juices. Cover and let sit in the refrigerator, stirring occasionally, until the flesh becomes firm and opaque, about 3 hours....
Saturday, July 5, 2014, 8:00am
Slit the beans lengthwise leaving about ¼ inch at the top and bottom so that the bean does not slit wide open. Put in 5 beans for every 4 oz of vodka. Fill the bottle with vodka to cover the bean completely.
Saturday, June 21, 2014, 8:00am
First, dry the chicken thighs with a paper towel. Coat each thigh in the bowl of spicy chicken rub. Bake in a pan at 425 degrees for 30 minutes, skin side down. Pull them out of the oven, turn them skin side up, and bake for 30 more minutes until skin is crispy.
Saturday, May 24, 2014, 8:00am
Scatter the onion and bell peppers in a large slow cooker and sprinkle with salt and pepper to taste. Add the water. Cover and cook on high for 1 hour.
Saturday, May 17, 2014, 8:00pm
Heat oil in large skillet. Add tortilla strips and cook until softened. Add the eggs, green chili, salsa and cilantro. Cook for about five minutes until set. Season with salt and pepper. Top with diced tomatoes and a dollop of sour cream. Enjoy!
Saturday, May 3, 2014, 8:00am
Preheat oven to 250 (to keep waffles warm after cooking). Preheat your waffle maker. Combine all dry ingredients through salt in a large mixing bowl (flour, Truvia, baking powder, baking soda, cinnamon, nutmeg, ground clove, ginger, and salt). Whisk to combine.