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Kitchen Medley with Jean
Listen Every Saturday at 8:30 a.m.

FEATURED RECIPES MARCH 2015

Spaghetti Carbonara

1 lb spaghetti

4 eggs

2 Tbs olive oil, divided

1/2 c grated Parmesan cheese

8 slices bacon

1 pinch salt and black pepper, to taste

1 onion, chopped

2 Tbs chopped fresh parsley

1 clove garlic, minced

2 Tbs grated Parmesan cheese

1/4 c dry white wine, optional

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with one tablespoon olive oil and set aside. Meanwhile, in a large skillet, cook the bacon until slightly crisp, remove and drain onto paper towels. Reserve two tablespoons of bacon fat, add remaining tablespoon of olive oil, and heat in same skillet. Add the chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired, and cook another minute. Crumble bacon into bits, and return to pan, adding the cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Beat eggs and add to the mixture, tossing constantly with tongs or a large fork until eggs are barely set. Quickly add the Parmesan cheese, continuing to toss. Add salt and pepper to taste. Serve immediately with the chopped parsley and the 2 tablespoons Parmesan cheese sprinkled on top.

Shells w/Italian Sausage and Ricotta Stuffing

1 pkg (16 oz) mild or sweet ground sausage

4 c shredded mozzarella cheese, divided

1 pkg (12.5 oz) jumbo pasta shells

1 c grated Parmesan cheese, divided

1 Tbs olive oil

1/2 c grated Romano cheese

2 jars (24 oz ea) marinara sauce

1/4 c fresh basil leaves, chopped

2 eggs, beaten

1/2 tsp pepper

1 carton (15 oz) ricotta cheese

2 Tbs chopped fresh parsley

In a skillet, cook sausage over medium heat, until pork is no longer pink; drain. In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water. Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil. Pour half of the marinara sauce into baking dish. In a large bowl, combine eggs, ricotta cheese, 2 cups of mozzarella, cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage. Stuff shells with meat mixture; arrange in baking dish. Pour remaining sauce over shells. Cover a bake at 350 degrees for 30 minutes. Uncover, sprinkle with remaining mozzarella and Parmesan cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with parsley. Serve.

Beautiful Salad

8 c baby spinach leaves

1 c honey-roasted sliced almonds

1/2 medium red onion, slice and separate rings

1 c crumbled feta cheese

1 can (11 oz) mandarin oranges, drained

1 c balsamic vinaigrette salad dressing

1 1/2 c sweetened dried cranberries

Place servings of spinach onto salad plates. Top with red onion, mandarin oranges, cranberries, sliced almonds and feta cheese in that order. Drizzle dressing over each salad.

Baela Salad

2 cans (15 oz ea) garbanzo beans, drained and rinsed

1 jalapeno pepper, finely chopped

2 cans (15 oz ea) black beans, drained and rinsed

1 clove garlic, minced

1/2 c (packed) chopped fresh mint

1/4 c olive oil

1/2 c (packed) chopped fresh parsley

3 Tbs lemon juice

1/2 c chopped onion

5 Tbs apple cider vinegar

1 pint grape tomatoes, halved

salt and ground black pepper, to taste

In a salad bowl, lightly mix together the garbanzo beans, black beans, mint, parsley, onion, and grape tomatoes. Place the jalapeno pepper, garlic, olive oil, lemon juice, and apple cider vinegar into a blender, and blend until thoroughly combined. Pour the dressing over the salad, and toss to mix, sprinkle with salt and pepper to serve.

Pork Stir Fry

5 Tbs soy sauce

2 cloves garlic, minced

2 Tbs rice wine vinegar

1 onion, chopped

1 Tbs cornstarch

1 green bell pepper, chopped

2 Tbs sesame oil, divided

1 head bok choy, leaves and stalks separated, chopped

1 lb pork tenderloin, but into strips

2 crowns broccoli, chopped

1 fresh red chile pepper, chopped

1 tsp ground ginger

Whisk soy sauce, vinegar, and cornstarch together in a small bowl. Heat one tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2-4 minutes. Transfer pork to a plate and return wok to heat. Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15-30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2-3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes. Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger, cook and stir until bok choy starts to wilt and broccoli is tender, 5-7 minutes.

Shrimp Stir Fry w/Egg Noodles

1 lb fresh Chinese egg noodles

2 c cooked shrimp

2 Tbs olive oil

1/2 c sliced water chestnuts, drained

1/3 c chopped onion

1/2 c baby corn, drained

1 clove garlic, chopped

1/2 c canned sliced bamboo shoots, drained

3/4 c broccoli florets

3 Tbs oyster sauce

1/2 c chopped red bell pepper

1 Tbs red pepper flakes, or to taste

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in noodles and return to a boil. Cook until the pasta floats to the top, 1-2 minutes. Drain. Heat oil in a large skillet or wok over medium-high heat; cook and stir onion and garlic for about 1 minute. Add broccoli and bell pepper; cook and stir until just tender, about 3 minutes. Stir in shrimp, water chestnuts, baby corn, bamboo shoots, oyster sauce, and red pepper flakes. Continue cooking until shrimp and vegetables are heated through, about 3 minutes more. Serve shrimp and vegetables over noodles.

Baked French Toast

1 lb loaf French bread cut diagonally in 1 in slices

1/4 tsp ground cinnamon

8 eggs

3/4 c butter

2 c milk

1 1/3 c brown sugar

1 1/2 c half and half cream

3 Tbs light corn syrup

2 tsp vanilla extract

Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover and refrigerate overnight. The next morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake in the preheated oven, uncovered, for 40 minutes.