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Each Saturday morning, Jean  provides our listeners with a number of recipes on Kitchen Medley.  These recipes are published weekly on this site.  Selected recipes featured during the month are combined into a single document  (click here) and copies are available at the Cub Store in Buffalo, The Marketplace in Annandale and Cokato.  



                           Kitchen Medley Recipes


April 12, 2014

Quick and Easy Parmesan Chicken


2 Tbs flour

1 c shredded mozzarella cheese

1 (14 oz) jar spaghetti sauce

1/4 c grated Parmesan cheese

4 skinless, boneless chicken breast halves

1 (8 oz) pkg spaghetti, cooked, drained

Preheat the oven to 350. Add the flour to a large oven bag, shake the bag to distribute flour and put in a 9x13x2 inch baking pan.  Add the spaghetti sauce to the bag and squeeze the bag to blend the sauce with the flour.  Rinse the chicken and pat dry. Add to the bag and turn the bag to coat the chicken with sauce. Arrange the chicken in an even layer in the bag.  Close the bag with the provided nylon tie and cut six 1/2 inch slits in the top.  Bake for 25-30 minutes or until the chicken is tender, the juices run clear, and an instant read or meat thermometer registers 170. Carefully cut the bag open and sprinkle the chicken with both cheeses.  Let the chicken stand until the cheese melts.  Serve over the spaghetti.



Spaghetti Squash w/Herb Butter & Parmesan


1 (2 lb) spaghetti squash

2 to 3 Tbs minced fresh herbs*

3 Tbs unsalted butter

salt and freshly ground pepper to taste

1 tsp minced garlic

1 (1 oz) piece Parmesan cheese, thinly shaved

1 Tbs minced shallot

*e.g. basil, chives, flat leaf parsley, oregano

Using a sharp knife, pierce the squash all over.  Place on a folded paper towel in the microwave oven and microwave on high for 6-7 minutes.  Turn over and microwave on high for 8-10 minutes, until the squash yields to gentle pressure.  Remove the squash from the microwave and let stand for 5 minutes.  (Times are for an 800 watt microwave oven; adjust as needed.)  While squash is standing, melt the butter in a small heavy skillet over medium low heat.  Add the garlic and shallot; sauté, stirring occasionally, until the shallot is limp, about 5 minutes.  Stir in the herbs and season with salt and pepper; remove the herb butter from the heat.  Cut the squash in half lengthwise and remove the seeds.  Working over a large bowl, scrape the squash flesh with a fork, loosening and separating the strands.  Toss the strands with the herb butter and transfer to a serving dish.  Sprinkle with the cheese and serve.



Italian Hero Sandwich *


2 (2 oz) French or Italian whole grain rolls

2 oz mozzarella cheese, sliced

olive oil cooking spray

1 c canned pimientos, drained, cut into strips

2 plum tomatoes, thinly sliced

salt and freshly ground black pepper to taste

1 c roasted chicken breast pieces


Slice rolls in half horizontally and remove the centers. Spray each side with cooking spray.  Layer tomato, chicken, and mozzarella on one side of the roll. Add pimientos, salt, and pepper.  Cover with top of roll, cut in half, and serve.



Shrimp Caesar Salad


2 whole wheat pita breads

2 Tbs Caesar salad dressing

4 c washed ready to eat Romaine lettuce

2 Tbs grated Parmesan cheese

6 oz peeled cooked medium shrimp

fresh ground black pepper to taste

Preheat oven or toaster oven to 300.   Place lettuce and shrimp in a bowl and toss with dressing. Place pita bread in oven.  Divide salad between 2 plates. Sprinkle parmesan on top and add pepper.  Serve with warm pita bread.



Italian Potatoes*


5 lbs large red potatoes

1/2 tsp dry mustard

salt and pepper

1 scant Tbs sugar

1/2 c chopped fresh parsley leaves      

1 Tbs Worcestershire sauce

1/2 c chopped green onions

1 c olive oil

3 large cloves garlic, thinly sliced

1/2 c tarragon vinegar

1 heaping tsp salt


Place potatoes in a large pot and cover with water.  Bring to a boil, generously salt the water, and boil the potatoes until tender, approximately 30-40 minutes.  Drain and let stand until cool enough to handle.  Peel potatoes, if desired, and cut into 1 inch chunks.  Place cut potatoes in a large bowl.  Sprinkle parsley and green onions over potatoes.  Make the sauce by mixing the rest of the ingredients together in another bowl; then pour sauce over the potatoes. Stir well. Let sand all day, or at least for 4 hours, stirring every hour.  Do not refrigerate.  Serve at room temperature.



April 5, 2014

Broccoli Fettuccine


4 oz uncooked fettuccine

1/2 tsp dried thyme

2 c broccoli florets

1/4 tsp pepper

3 Tbs chopped green onions

2 tsp cornstarch

1 tsp light olive oil or coconut oil

1/4 c water

1 can (14 1/2 oz) stewed tomatoes

2 tsp grated Parmesan cheese

1/4 to 1/2 tsp dried oregano


Cook fettuccine according to package directions.  Meanwhile, in a skillet, stir fry the broccoli and onions in oil for 3 minutes.  Add the tomatoes, oregano, thyme and pepper.  Bring to a boil.  Reduce heat; simmer uncovered for 6 minutes.  Combine cornstarch and water until smooth; stir into skillet.  Bring to a boil; cook for 1 minute.  Drain fettuccine; top with broccoli mixture.  Sprinkle with Parmesan cheese.  Yield: 2 servings.



Tuna Salad for Two


2 c torn greens or Romaine lettuce

1/4 c julienned green pepper

1 pkg (5 oz) spiral pasta, cooked & drained


1 c broccoli florets

1/4 c olive or vegetable oil

1 can (6 oz) tuna, drained and flaked

1 Tbs lemon juice

1 small cucumber, sliced

1 small garlic clove, minced

1 medium tomato, cut into wedges

1 1/2 tsp cider or white wine vinegar

1 celery rib, sliced

3/4  tsp Italian seasoning

1 carrot, peeled and sliced

1/4 tsp salt

1/2 c julienned provolone or mozzarella cheese

1/8 tsp pepper

On two salad plates, arrange the first 10 ingredients in order listed.  In a jar with a tight fitting lid, combine dressing ingredients; shake well.  Pour over salad.  Serves 2.



Grilled Chicken Over Spinach*


1 to 2 Tbs light olive or coconut oil

4 boneless chicken breast halves (1 lb)

1 Tbs cider vinegar

Spinach Bed:

1 garlic clove, minced

1 green onion, finely chopped

1 tsp dried thyme

1-2 garlic cloves, minced

1/2 tsp dried oregano

1 to 2 Tbs light olive or coconut oil

1/2 tsp cayenne pepper

1/2 lb fresh mushrooms, sliced

1/4 tsp salt

1 pkg (10 oz) fresh spinach, torn

dash pepper


In a bowl, combine the oil, vinegar, garlic, thyme, oregano, cayenne pepper, salt and pepper; mix well. Spoon over the chicken. Grill, uncovered over medium heat for 7 minutes on each side or until the juices run clear. In a large skillet, sauté the onion and garlic in oil for 1 minute. Stir in the mushrooms; sauté for 3-4 minutes or until tender. Add the spinach and sauté for 2 minutes or until wilted. Transfer to a serving platter; top with chicken.  Yield: 4 servings



Summer Sausage Kabob


1 lb sweet Italian link sausage, cut in 1 inch pcs

1 Tbs butter or coconut oil

1 c water

1 red sweet pepper, cut in chunks

6 large mushrooms

1 green sweet pepper, cut in chunks

Simmer sausage in water for 5-10 minutes; set aside.  Simmer mushrooms in butter and enough water to cover for 3-4 minutes to soften. Alternate the sausage, mushrooms and pepper on skewers; grill 7-8 minutes on each side. (Can also be broiled in oven 3-4 inches from heat source for the same time.) Yield: 2-3 servings.



Fruited Turkey/Chicken Salad*


6 c cubed cooked turkey or chicken

1 1/2 tsp dried tarragon

2 c chopped celery

1 tsp salt

1 c green grapes (sliced if preferred)

1/8 tsp pepper

3/4 c sour cream

1/2 c chopped walnuts, almonds or pecans, toasted

3/4 c mayonnaise or Greek yogurt

red or green leaf lettuce

In a bowl, combine the meat, celery and grapes.  In a small bowl, combine the sour cream, mayonnaise or yogurt, tarragon, salt and pepper.  Add to meat mixture and toss to coat.  Cover and refrigerate for at least 3-5 hours.  Just before serving, stir in nuts.  Serve in a lettuce lined bowl.  Yield:  8 servings