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EEO REPORT

 

 

                          FEATURED RECIPES  AUGUST  2016

 

Best White Chicken Chili

1 lb skinless, boneless chicken thighs, cut

1 Tbs chopped fresh oregano

into 1 inch pcs

2 tsp ground cumin

kosher salt and freshly ground black pepper

4 c chicken broth

1/4 c olive oil

2 cans (15 oz) cannellini (white kidney) beans

1 large onion, chopped

1 bay leaf

1 poblano chile, seeds removed, chopped

2 Tbs fresh lime juice

2 garlic cloves, finely chopped

sour cream, cilantro and lime wedges

Season chicken all over with salt and pepper. Heat oil in a Dutch oven or small stockpot over medium-high heat. Working in batches as needed, add chicken and cook, turning occasionally, until browned all over, 1015 minutes. Transfer to a plate and set aside. Add onion and poblano chile and season with salt and pepper. Cook, stirring often, until onion is softened and translucent, 810 minutes. Add garlic and cook, stirring, about 2 minutes. Add oregano and cumin and cook, stirring, about 1 minute. Add chicken broth, beans and their liquid, bay leaf, and chicken and bring to a simmer. Season with salt and pepper and cook, partially covered, stirring occasionally, until meat is cooked through and tender and liquid is slightly thickened, 3035 minutes. Season with lime juice and more salt and pepper. Serve with sour cream, cilantro, and lime wedges.

Brown Bag Burritos

1 (15 oz) can black beans

1 Tbs chili powder

1/2 c frozen corn

8 (10-inch) flour tortillas

1 c salsa

1 c shredded Monterey Jack cheese

1 Tbs ground cumin

Rinse beans in cold water, drain well. Combine beans, corn, salsa, cumin and chili powder in large pan. Cook over medium-high heat for about ten minutes, mashing beans slightly with back of wooden spoon. Stir occasionally, adding a little water if mixture looks too dry. Spoon bean mixture into tortillas. Top with cheese. Fold each tortilla into an envelope shape, ensuring both ends are tucked in. Eat warm or wrap in plastic to take for lunch.

BLT Chicken Salad

6 slices bacon

1 Tbs chopped parsley

3 c diced cooked chicken

1 tsp lemon juice

1 medium tomato, chopped

1 dash Worcestershire sauce

2 stalks celery, sliced thin

salt and ground black pepper to taste

3/4 c mayonnaise

12 leaves romaine lettuce

1 green onion, minced

1 large avocado, sliced

Place bacon in a large skillet and cook over medium-high heat, turning occasionally until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Stir chicken, bacon, tomato, and celery together in a bowl. Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes. Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.

Watermelon Kiwi Popsicles

4 c seeded watermelon chunks, rind removed

1/2 c vanilla yogurt

juice of 1/2 lemon

3 medium kiwis

5 Tbs sugar, divided

juice of 1/2 lime

1/2 c mini-sweet chocolate chips

popsicle mold and sticks (for 10 (3 oz) ice pops)

Fill a blender with watermelon chunks. Add the lemon juice. Add three tablespoons of sugar. Blend until everything is mixed but some of the watermelon pulp remains. Fill each mold about 3/4 full. It's okay to spoon in the pulp as you want the pop to have some of the watermelon texture. Add about a dozen mini chocolate chips to each mold section. Use a popsicle stick to place the chips so they'll be visible on the sides of the popsicle. The thicker your watermelon mixture, the more likely it is that your chips won't all sink to the bottom. You want them to appear throughout the watermelon mixture as "seeds". Next, wipe the insides of the watermelon mold with a damp paper towel so there is no pink watermelon residue on your next layer. Place the cover on it, insert the sticks and freeze for 3 hours. Using a funnel add about one teaspoon vanilla yogurt to cover the watermelon layer in each pop. Then use a spoon or a knife to spread it evenly. Freeze another hour. During the last half an hour of freezing, cut each kiwifruit in half. Run a spoon around the inside of the kiwi by placing the spoon between the skin and the flesh of the fruit and scooping out the inside. Place the kiwi fruit in a blender with the lime juice and two tablespoons of sugar and blend. Once the yogurt layer is frozen, remove from freezer and carefully remove the lid. Fill the molds the rest of the way with the kiwi mixture. Replace lid and freeze another 2 hours or overnight. When you're ready to serve, run the mold under warm water for about 30 seconds. Then remove the lid and slowly pull the pops out by the stick.

Cherries Jubilee

2 blocks of 16 oz cream cheese (4-8 oz)

1 angel food cake

8 oz sour cream

1 (20 oz) can cherry pie filling

8 oz container whipped topping

fresh blueberries for garnish

Allow the cream cheese to soften at room temperature. Tear the angel food cake into small pieces and set aside. Beat cream cheese and sour cream together until smooth. Gently fold in the whipped topping. Then add the angel food cake pieces into the cream cheese mixture. Put in a decorative bowl or press into a 9x13 pan. Spread the cherry pie filling over the top. Add blueberries, chill for several hours.

Cod and Tomato Bake

1 1/2 lb cod or firm white fish fillets

2 Tbs onion, diced

2 Tbs lemon juice

1/4 c dry breadcrumbs

1/8 tsp pepper

1 Tbs fresh basil (1/2 tsp dried)

2 large tomatoes, sliced 1/4 inch thick

1 Tbs oil

1/2 medium green bell pepper, finely chopped

Arrange fillets in single layer in lightly oiled baking dish. Sprinkle with lemon juice and pepper. Place tomato slices on fish. Sprinkle with green pepper and onion. Combine bread crumbs, basil and oil in bowl; spread bread crumb mixture evenly over tomatoes. Bake in preheated 350 degree oven for 18-20 minutes or until fish flakes when pierced with fork.

Coconut Chicken w/Pina Colada Dip

1 Tbs fresh lime juice

1/2 tsp salt

1 Tbs hot pepper sauce

1/4 tsp pepper

1 (14 oz) can light coconut milk

DIP

1 lb boneless, skinless chicken breasts, cut

1/4 c crushed pineapple

into strips

1/4 c sour cream

3/4 c breadcrumbs

1/2 c Pina Colada non-alcoholic drink mix

1/2 c sweetened flaked coconut

Preheat oven to 400 degrees. Combine first three ingredients in a large plastic bag. Add chicken to bag and seal. Marinate in fridge 1 1/2 hours - turn bag occasionally. Combine bread crumbs, coconut, salt, and pepper in a bowl. Remove chicken from marinade; discard remaining marinade. Dredge chicken, one piece at a time into bread crumb mixture. Place chicken on a sprayed baking sheet. Coat top of chicken with cooking spray. Bake for 30 minutes or until done.