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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

                                   July 26, 2014
Banana Bread Bars 
1 1/2 c sugar                                 3/4 tsp salt
1 c sour cream                             1/2 c chopped walnuts, optional
1/2 c butter, softened                  BROWN BUTTER FROSTING:
2 eggs                                           1/2 c butter 
3-4 ripe bananas, mashed          4 c powdered sugar
2 tsp vanilla extract                    1 1/2 tsp vanilla extract
2 c all-purpose flour                  3 Tbs milk
1 tap baking soda 
Heat oven to 375. Grease and flour 15x10 inch jelly roll pan. In a large bowl, beat together sugar, sour cream, butter and eggs until creamy. Blend in bananas and vanilla. Add flour, baking soda and salt and blend for 1 minute. Stir in walnuts. Spread batter evenly into pan. Bake 20-25 minutes or until golden brown. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat. Add powdered sugar, vanilla and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

Strawberry Cinnamon Rolls 
3/4 c milk                                             FILLING:
1/3 c margarine or butter, softened     1 c strawberry jam
3 1/4 c all purpose flour                       1/2 tsp cinnamon
1 (.25 oz) pkg instant yeast - 2 tsp       2 c sliced strawberries
1/4 c white sugar                                 ICING: 
1/2 tsp salt                                            1 c powdered sugar
1 egg                                                    1/4 tsp cinnamon
1/4 c water                                          1-2 Tbs milk
Heat the milk in a small saucepan until warm. Mix in the butter until melted. Let cool to lukewarm. In a large bowl, combine 2 1/4 cups flour, yeast, sugar and salt. Mix well. Stir in egg and 1/4 cup of water. Mix well. Now stir in the milk mixture until dough forms. Stir in another cup of flour. When dough comes together, flip onto a lightly floured surface and knead until smooth. Return dough ball to the bowl, cover with a damp towel and let rest for 10 minutes. Roll out dough into a 15x10 inch rectangle. Spread the strawberry jam all over dough. Sprinkle with cinnamon. Then evenly cover with the chopped strawberries. Roll up the dough and pinch the seam to seal. Cut into 12 equal size rolls. Place rolls, cut side up, in a greased 11x13 inch baking dish. Cover and let rise until doubled (30 minutes). While waiting, preheat oven to 375 degrees. Bake in the preheated oven for 30 minutes or until golden brown. GLAZE: Mix the powdered sugar and cinnamon with a tablespoon of milk. Stir until glaze forms. You may need to add up to another tablespoon of milk for desired consistency. Drizzle glaze or finished rolls.

Triple Berry Cinnamon Swirl Bread** 
2 1/4 tsp active dry yeast                                FILLING:
1 Tbs granulated sugar                                 1/4 c unsalted butter, room temperature
3/4 c whole milk, warmed to lukewarm      1/4 c granulated sugar
1 large egg yolk                                            3 tsp ground cinnamon
2 Tbs unsalted butter, melted                     2 c fresh berries (sliced strawberries, 
2 1/4 c all purpose flour                             raspberries and blueberries)
1/2 tsp salt                                                   1 large egg, beaten for egg wash
a bit of olive oil for greasing the bowl 
In a medium bowl, stir yeast with sugar. Stir in the lukewarm milk and then add the egg yolk and melted butter. Whisk together until thoroughly combined. Allow mixture to rest for 5 minutes. It should foam and froth. In a large bowl, whisk together the flour and salt. Pour the milk mixture over the dry ingredients and start kneading it until it pulls away from the edges of the bowl. Place dough on a lightly floured counter and knead by hand for about 10 minutes more. Dough ball should be smooth and damp, without being too sticky. Shape dough into a ball. Grease a large bowl with olive oil. Place the dough in the bowl and cover. All to rest at room temperature for about one hour, or until doubled in size. While the dough rises, whisk together the butter with sugar and cinnamon for filling. Set aside. Preheat the oven to 375 degrees. Grease a 10 inch cast iron skillet. Set aside. After the dough has doubled in size, place it on a lightly floured counter and knead twice. Using a rolling pin to roll the dough to a rectangle of about 18x12 inches. Spoon the cinnamon filling over top, spreading evenly, leaving a clean one-inch border around the edges. Sprinkle the fresh berries over the cinnamon filling. Start by rolling the longest side of the dough. The roll will be a bit lumpy because of all the berries. Using a sharp knife, cut the log in half length-wise leaving one inch of the edge uncut. Start braiding the two pieces, by carefully lifting the left strand over the right strand. Repeat this motion until you reach the bottom of the dough. Press together to seal. Join the two ends, creating a circle with the dough and press together. Using two swift hands, transfer the dough ring to the prepared skillet. Brush the wreath with the beaten egg. Bake for 20-25 minutes until golden brown and bubbling. Allow to cool for about 30 minutes before slicing and serving.

Applesauce Cinnamon Oat Muffins 
1 1/2 c quick oats (or regular rolled oats)             3 Tbs canola oil
1 1/4 c all purpose flour                                         1/2 tsp vanilla extract
1/2 c brown sugar                                                  1 egg white
1 tsp baking powder                                             TOPPING:
3/4 tsp baking soda                                               1 Tbs butter, melted
3/4 tsp ground cinnamon                                     1/4 c quick oats (or regular rolled oats)
1/2 tsp salt                                                             1 Tbs brown sugar
1 c unsweetened applesauce                                1/8 tsp ground cinnamon
1/2 c fat-free milk 
Preheat oven to 400 degrees. Grease a muffin tin or line with liners and set aside. (I like to spray my liners as well) In a large bowl, combine the first 7 ingredients (dry ingredients). In another bowl, combine the wet ingredients. Stir wet ingredients into dry ingredients and mix slowly until just combined. Fill muffin tins or liners 3/4 full with batter. Combine the topping ingredients and sprinkle evenly over batter. Bake for 15-18 minutes, or until toothpick comes out clean. Yield: 10 muffins

Blackberry Iced Tea 
4 family size tea bags (or 4 Tbs loose             2 c blackberry syrup
        tea leaves)                                                 1/4 c chopped fresh mint
1/2 c sugar water, optional
Brew tea according to package directions. Add mint leaves and let steep for 10 minutes. Pour tea through a fine mesh strainer into pitcher. Add syrup and sugar. Stir to dissolve. Fill with cold water; stir to combine. Serve cold over ice. Garnish with small skewers strung with fresh blackberries and add to glasses with a sprig of mint.

                                                        July 19, 2014
Easy and Healthy Shrimp 
4 tsp olive oil                                                    1/4 c fresh lemon juice
1 1/4 lbs medium raw shrimp, peeled and     1/4 c + 1 Tbs minced parsley
deveined w/tails                                               1/4 tsp salt
6-8 garlic cloves, minced                                1/4 tsp freshly ground pepper
1/2 c low sodium chicken broth                     4 lemon wedges
1/2 c dry white wine 
In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon, transfer the shrimp to a platter and keep them warm. In the skillet, combine the broth, wine, lemon juice, 1/4 cup parsley, salt and pepper; bring to a boil. Boil, uncovered, until the sauce is reduced by half. Spoon the sauce over the shrimp. Serve with the lemon wedges and sprinkled with the remaining parsley.

Shrimp and Bacon Pasta Carbonara 
1 lb dried pasta (fettuccine or spaghetti)                     2 egg yolks
1/2 lb bacon, diced                                                         1/2 c freshly grated parmesan cheese
2 cloves garlic, minced                                                 1/2 tsp kosher salt
1/2 c low sodium chicken broth                                   freshly ground black pepper, to taste
1 pkg (12 oz) pre-cooked frozen shrimp                     flat leaf parsley for garnish
1/2 c hot pasta water 
Bring a large pot of salted water to a boil for pasta. In a large saute pan, cook bacon until fat is rendered and bacon is crispy. Use a slotted spoon to remove bacon and set aside. Pour off all but two tablespoons bacon fat. Saute garlic in bacon fat over medium heat for about 1-2 minutes. Add chicken broth and frozen shrimp to pan. Cook over medium high heat until shrimp is cooked through, 7-8 minutes. Season shrimp with salt and pepper. At the same time, add pasta to boiling water and cook according to package directions. Once pasta has cooked, reserve 1/2 cup pasta water. In a small bowl, slowly combine hot pasta water with egg yolks, whisking the entire time. Remove saute pan from heat, then add hot drained pasta, egg yolk mixture, parmesan cheese, crispy cooked bacon and toss to combine. Garnish with more black pepper and a sprinkle of flat leaf parsley.

Garlic Tomato Basil Grilled Shrimp Pasta** 
2 lbs shelled uncooked shrimp                                         2 Tbs fresh parsley
10 roma tomatoes, chopped                                             2 Tbs white wine
3 Tbs fresh basil                                                               1 Tbs fresh oregano
6 cloves garlic, divided                                                     1 tsp salt
1 1/4 c olive oil, divided                                                    1 tsp pepper
2 Tbs lemon juice                                                             angel hair pasta
Finely chop 3 cloves garlic, parsley and oregano and place in a bowl. Add 3/4 cup olive oil, lemon juice, salt, pepper and white wine. Mix. Add shrimp and let marinade for three hours. Grill shrimp on low medium heat. SAUCE: Combine roma tomatoes, remaining garlic and basil. Place mixture in a saucepan. Add 1/2 cup olive oil, salt and pepper. Cook for 5 minutes while stirring. Place sauce on cooked angel hair pasta and then add the grilled shrimp.

Spicy Sriracha Shrimp 
1/2 medium onion, diced                                                     1 Tbs olive oil
7 tsp sriracha sauce                                                             salt and ground pepper, to taste
1/4 c red wine vinegar                                                         100 g jarred roasted red peppers
5 garlic cloves, minced                                                        350 g large shrimp, peeled and deveined 
1/2 tsp grated ginger                                                                         with tails
1/2 freshly squeezed lemon                                                 parsley and basil for garnish
In a bowl, combine sriracha, red wine vinegar, garlic, ginger and lemon juice. Whisk well. Place a pan on flame, pour oil and sweat onion for 5 minutes. Add roasted pepper and cook for 1-2 minutes. Stir in shrimp. Cook until done. Garnish with parsley and basil and serve hot.

                                                        July 12, 2014
Twice Baked Potato Dish and Skins 
9 medium russet potatoes                                 1/4 to 1/2 c milk (potato consistency)
4 oz cream cheese                                             1 jar bacon bits or 1/2 lb bacon fried and
1/2 c sour cream                                                         cut into bits or cut into bits and fried
4 Tbs butter                                                       2 1/2 to 3 c shredded cheddar cheese
3 cloves garlic, finely chopped                         canola oil
1/2 to3/4 tsp salt                                                 sour cream, optional
1/4 tsp pepper                                                     3 green onions, sliced
Preheat oven to 350 degrees. Scrub and pierce potatoes several times with a sharp knife. Bake potatoes in preheated oven for about an hour. When done, cut in half and carefully scoop out insides, leaving about 1/2 inch layer of potato inside. Set skins aside. Place potato pulp in a large bowl or the bowl of a standing mixer. Mix briefly to break potatoes down a little. Add cream cheese, sour cream, butter, chopped garlic, salt and pepper. Beat until thoroughly mixed, but don't mix to the point of gumminess. If the mixture seems really thick, add additional milk to smooth it out to the consistency of mashed potatoes. Spray a large casserole dish with non-stick cooking spray. Spread potato mixture into the prepared pan. Cover with foil and bake for 40 minutes at 325 degrees. After removing from the oven, immediately cover the top with 1 cup of cheese. Then sprinkle with about 2/3 of the bacon and sliced green onions. Allow to sit for about 10-15 minutes before serving. The heat from the potatoes will melt the cheese perfectly. (Yield: 9-10 servings) After scooping out the potato pulp, you should have 18 half skins. Cut each of those in half, so you have quarter skins. Heat about 2 inches of canola oil in a pan (about 325 degrees) and fry potato skins in batches, careful not to crowd the pan. Once skins ae a deep golden brown, remove to paper towel lines cooking rack to drain. Place fried skins, open side up, on a baking sheet. Sprinkle each with cheese and a little bacon. Place in 325 degree oven for about 5-10 minutes, or until cheese is melted. Top with sour cream and green onions, if desired.

Twice Baked Sweet Potatoes** 
2 medium sweet potatoes                                             1 pinch coarsely ground black pepper
1 Tbs grated parmesan cheese                                     1 Tbs extra-virgin olive oil
1 tsp dried sage, crushed (1 Tbs fresh minced)          1/2 small onion, diced
1 Tbs orange zest                                                         1/8 tsp garlic powder
1 pinch salt 
Heat oven to 400 degrees. Line cookie sheet with foil and set aside. Place sweet potatoes on oven rack. Bake 30-35 minutes or until soft. Cool potatoes 20-30 minutes before handling. Reduce oven temperature to 375. Meanwhile, heat 8-inch skillet over medium heat. Add olive oil and onion; cook 3-4 minutes, stirring occasionally, until onion begins to brown. Add garlic powder and stir to combine; cook 2 minutes. Set aside and cool slightly. Cut potatoes in half lengthwise. Scoop out flesh into large bowl; reserve potato skins on cookie sheet. Add parmesan, sage, orange zest, salt and pepper to potato flesh; stir to combine. Add onion to potato mixture; stir to combine. Divide mixture evenly among potato skins. Sprinkle with additional salt, pepper, parmesan, orange zest and dried sage. If using fresh sage, add after reheated and serving. Bake 20 minutes or until thoroughly heated.

Parmesan Cauliflower Tater Tots 
1 medium head cauliflower (about 2 lbs and          1/2 tsp salt
broken into small florets                                          2 large egg whites, whisked until frothy
5 Tbs all-purpose flour                                             3/4 c coarse dry whole-wheat breadcrumbs
1/4 c grated parmesan cheese                                                 (panko)
3/4 tsp freshly ground black pepper                         canola or olive oil cooking spray
Bring a large pot of water to a boil. Add cauliflower and boil until tender, 10-12 minutes. Drain in a colander, shaking to remove excess water. Return cauliflower to the pot and dry over medium-low heat, stirring with a wooden spoon, about 3 minutes. Remove from the heat. Using a potato masher, mash the cauliflower until it resembles clumpy rice. Transfer to a large bowl to cool, stirring occasionally. Stir flour and cheese into the cooled cauliflower. Season with pepper and salt. Stir in egg whites. Line an 8-inch square baking dish with plastic wrap, allowing the wrap to hang over the edges. Spread the cauliflower mixture into the pan, compacting it into an even layer. Cover with plastic wrap and chill in the freezer until very cold, 1 to 2 hours. Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray. Spread breadcrumbs on a plate. Gently turn the cauliflower mixture out onto a cutting board, removing plastic wrap. Cut it into 36 evenly sized pieces. Roll the pieces in the breadcrumbs, turning to coat all sides. Place on baking sheet, about 1 inch apart. Coat the tots with cooking spray. Bake, turning once halfway through, until browned, 35-45 minutes. NOTE: Prepare through frozen step and transfer to an airtight container and freeze for up to 3 months for baking later.

Garlic Cauliflower Mashed "Potatoes"** 
1 large head cauliflower                                     2 Tbs grass-fed butter
5 large cloves garlic                                             1/4 tsp freshly ground nutmeg
salt freshly ground black pepper, to taste
Fill up a large (6 qt) stock pot with an inch or two of water. Put the pot on a burner set on high, dump in a steamer insert and put on the lid. While waiting for the water to boil, wash and trim a cauliflower and cut up the florets and stem. Then peel garlic and slice up the cloves. Once the water in the pot is boiling, throw in the stems, half of the florets, and all of the garlic. Salt to your preference. Put in the rest of the cauliflower (seasoned with more salt if desired) and replace the lid, and steam everything until it is soft, 10 minutes. You won't overcook it. Remove from the heat and place in a colander and let it drain. Now, put into a food processor, adding the pepper, nutmeg and butter. Blend until smooth and transfer to a serving bowl; or cover and put in the refrigerator. This reheats wonderfully in the microwave.

                                                            July 5, 2014
White Chicken Chili 
28 oz chicken stock                                             4 frozen chicken breasts
3 cloves garlic, minced                                       2 cans great northern beans, drained
2 tsp cumin                                                         1 can shoepeg corn, drained
2 tsp oregano                                                     2 Tbs fresh lime juice
1 tsp salt                                                             4 Tbs fresh cilantro, or to taste
3/4 to 1 tsp crushed red pepper 
Combine stock, garlic, cumin, oregano, salt, red pepper and chicken breasts in crockpot. Cook on low for 6-8 hours. Thirty minutes before serving, shred the chicken with two forks and add the remaining ingredients and let warm through.

Salsa Verde Chicken Enchiladas 
2 salsa verde , divided                                     3 c chicken, precooked and shredded
8 flour tortillas (soft taco size)                     2 c shredded cheese, divided
Combine the chicken, 1 cup salsa verde and 1 cup cheese in a bowl. Spray a baking dish with cooking spray, and spoon a thin layer of salsa verde into the bottom of the dish Spoon about 1/3 cup of mixture down the middle of each tortilla. Fold the tortilla sides over and place seam down in the prepared baking dish . When ready to bake, top enchiladas with remaining salsa and shredded cheese. Bake at 350 degrees uncovered for 20-30 minutes until bubbly.

Red Pepper and Black Bean Soup** 
2 whole sweet red peppers                                         2 c cooked black beans
1 Tbs olive oil                                                             3 c vegetable stock
1 white onion, chopped                                             1 bunch cilantro, coarsely chopped
2 garlic clove, minced                                               2 tsp cumin
Preheat oven to 400 degrees or prepare grill to high heat. To roast peppers, place them on a baking sheet in the oven for 30 minutes, turning several times until evenly charred on all sides. (Or place on grill grate in the same manner.) Wrap the peppers in a damp towel to cool; then peel off the charred skin, remove stems and seeds, and cut into 1/2 inch strips. Heat the oil in a large saucepan and add the onions and garlic and saute over medium heat until the onions are translucent. Add the beans and stock and simmer for 10 minutes. Add the cilantro, cumin and red peppers. Simmer 5 more minutes and serve with basmati rice and a side dish of leafy green vegetables.

Simple Beef Tacos 
3 Tbs olive oil                                             8-10 tortillas, soft taco size or crispy corn 
2 medium onion, chopped fine                 taco shells
2 garlic cloves, chopped fine                     TOPPINGS:
2 tsp chili powder                                      shredded cheddar cheese, shredded lettuce,
1 lb lean ground beef                                         sour cream, picante sauce, etc
salt, to taste 
Heat the oil in a large skillet to medium high temperature, add the onion and stir often until the onion is softened. Add the garlic and cook, stirring for 2 minutes; add the chili powder, beef and salt. Mix and cook, stirring, breaking the meat into tiny bits, until the meat loses its pinkness. With a slotted spoon, leaving the drippings behind, remove the meat mixture to a bowl. Warm the taco shells or tortillas in a low heat oven if desired and serve with your favorite toppings.

One Pan Enchilada Pasta** 
2 Tbs extra virgin olive oil                                     2 c low-sodium chicken broth
2 cloves garlic, minced                                          1 can (19 oz) red enchilada sauce
1/2 small onion, diced                                           8 oz ( about 2 1/2 c) dried rotini pasta
1 1/4 lbs taco seasoned ground turkey meat         2 c Colby Jack cheese, shredded
or 1 1/4 lbs lean ground beef and taco                 green onions
seasoning mix                                                         black olives
In a large skillet or saute pan, saute garlic and onions in olive oil over medium low heat until softened. Add ground meat and cook, breaking up with a wood spoon until browned. Once meat is cooked through, add pasta, chicken broth and enchilada sauce to pan. Bring to a boil, then reduce heat to low and cover. Cook on low, with pan covered, for about 15 minutes. Then remove lid and let simmer for an additional 5 minutes until pasta is tender and sauce has reduced. Remove from heat and stir in 1 cup cheese. Top pasta with additional cup of cheese and melt under broiler for a minute or two, or place lid back on pan and let heat from the pasta melt the cheese. Garnish with black olives and green onions.