Cookin’ with The Neelys!

Simple Deviled Eggs
Ingredients:
12 large eggs, hard- boiled
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon dill- pickle relish
1 tablespoon freshly squeezed
lemon juice
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground
black pepper
Fresh chives, finely sliced, for garnish

Keep reading…

Directions:
Peel and halve the hard- boiled eggs, and remove the yolks to a small bowl. Add the mayonnaise, Dijon mustard, relish, lemon juice, cayenne, salt, and pepper to the bowl, and mash everything together with a wooden spoon until smooth.

Pipe the filling back into the eggs halves with a frosting bag with a large star tip (or spoon it in with a teaspoon). Sprinkle with chives.

Note: To avoid pockmarked eggs, use older eggs. Th ey are generally
easier to peel than fresh, and I hate peeling eggs!

Tip: Place the eggs in a large saucepan, and cover with cold
water. Once the pot has come to a boil, cover the pot and
remove from heat; let the eggs sit in the water for 14 minutes.
Rinse under cold water, then peel.

Smoked Cheesy Piggies in a Blanket
Ingredients:
Two 8- ounce cans prepared
crescent dough
1/4 cup Neely’s BBQ sauce (see page
00), plus more for serving
1/4 cup shredded cheddar cheese
48 smoked cocktail wieners
Butter, for greasing
2 eggs, lightly beaten
3 tablespoons raw sesame seeds

Directions:
Preheat the oven to 350 degrees F. Cut each triangle of crescent- roll dough into thirds lengthwise, making three small strips from each roll.

Brush the dough strips lightly with BBQ sauce, and sprinkle with cheese. Place a cocktail wiener on the wider end of each piece of dough, and roll up.

Place the piggies, seam side down, on a greased sheet tray. Brush with the beaten eggs and sprinkle with sesame seeds. Bake for 12 to 15 minutes, or until golden brown. Serve while warm with extra BBQ sauce for dipping.

Neely’s Barbecue Sauce
Ingredients:
2 cups ketchup
1 cup water
1/4 cup brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons freshly ground black
pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard powder
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple- cider vinegar
2 tablespoons light corn syrup
1 tablespoon Neely’s Barbecue
Seasoning

Directions:
Combine all of the ingredients in a large pot or Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to very low and simmer, uncovered,
for at least 2 hours, stirring occasionally.

Remove from the heat, cool, and use as needed. Stored in a tightly sealed container,
this sauce will keep in the fridge for up to 2 months.

Sparkling Raspberry Lemonade
Ingredients:
4 cups fresh raspberries
1 1/2 cups sugar
1 1/2 cups water
Two 1- inch strips lemon zest
2 cups freshly squeezed lemon juice
2 liters seltzer water, chilled

Directions:
Put the raspberries, sugar, water, and lemon strips in a medium saucepan, and bring the liquid to a boil, stirring frequently so the sugar can dissolve and the fruit can soften. When it reaches the boil, turn off the heat and allow the mixture to steep for 10 minutes.

Strain the syrup through a fi ne sieve, and press on solids to extract all the juice and pulp from the berries. Discard the seeds and lemon strips. Refrigerate the syrup for 30 minutes, or until chilled.

Pour the chilled raspberry- lemon syrup and the lemon juice into a tall, large glass pitcher. Stir with a wooden spoon, then top with seltzer water. Serve in ice- filled glasses.

To buy a copy of “The Neelys’ Celebration Cookbook: Down-Home Meals for Every Occasion,” log onto amazon.com.

Psych.

From “The West Wing” to “Psych,” the sexy Dule Hill is here.

Then, friend to the show Rocco DiSpirito spices things up in the kitchen and prepares a dish from his cookbook, “Now Eat This.”

And we continue to raise money for breast cancer research when another Average Joe “Wendy” viewer hits the stripper pole.

Spend some time with Wendy.

Something Sweet.

“All My Children’s” own Susan Lucci flies in from Pine Valley to tell us about all the drama going down on one of our favorite soaps.

Gail Simmons and Johnny Iuzzini stop by to mix up something sweet in our kitchen and chat about their hit Bravo show “Top Chef Just Desserts.” Then, Wendy, Gail and Johnny vote on which “Wendy Show” viewer is a “Top Chef” when they taste viewer dessert submissions.

Plus, Wendy dishes on the latest Hot Topics!

It’s gonna be sweet.

Spice It Up!

From “Dancing with the Stars” to “Entourage,” Debi Mazar is back and heats things up in our kitchen with her very sexy husband Gabriele.

Debi and Gabriele tell us about their new show, “Extra Virgin with Debi and Gabriele” debuting on the Cooking Channel.

Then, Terry Crews knows how to make us laugh and talks about the new season of “Are We There Yet?” on TBS.

It’s gonna be good.

Spicy Italian Salsa:
Ingredients:
3 cups sweet cherry tomatoes
Handful parsley, chopped
6-8 basil leaves
2 small garlic cloves
1 red onion
1/2 red Thai chili pepper (very hot, if sensitive use jalapeno or omit)
3 tablespoons extra virgin olive oil
2 tablespoons aged balsamic vinegar
2 teaspoons brown sugar
Pinch greek oregano
Big pinch of sea salt and freshly cracked black pepper, to taste

Keep reading for more…

Directions:
Add all the salsa ingredients to food processor and pulse until roughly chopped. Cover and refrigerate for 20 minutes.

Ricotta & Mushroom Medallione:
Ingredients:
12 ricotta mushroom stuffed medallions
1 cup buttermilk
Italian-seasoned bread crumbs to coat
Olive oil, for frying

Directions:
Boil the medallione in salt water, once they begin to float, boil for 3-5 more minutes until al dente. Strain pasta, dip in buttermilk and coat with Italian seasoned breadcrumbs. Fry medallione in 1/4-inch olive oil at 375 degrees for 1 minute per side until golden. Strain on a wire rack. Serve with spicy Italian salsa on the side.

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Ease of Preparation: Easy

“Bitchin’ Kitchen” airs at 10:30 PM EST on The Cooking Channel. Log onto cookingchanneltv.com for more details.

For other wendyshow.com recipes, click here.

Lights on Broadway.

The legendary Patti LaBelle stops by to tell us about her new starring role in “Fela!” on Broadway.

Then, chef Nadia G. spices things up in our kitchen and tells us about her Cooking Channel show, “Bitchin’ Kitchen.”

Plus, from “The Real Housewives of Atlanta,” Nene and Sheree stop by to tell us about all the drama going down on the new season.

And Rob Shuter from popeater.com gives us the inside scoop on the latest hot topics.

Be there.

Kids say the darndest things!

Wendy’s been dreaming about Cleveland’s Polish Boy sandwich for weeks now and Chef Gregby Camp from “Mickey Flickey’s Amazing Wings” came all the way from Cleveland to teach her his secret recipe.

Plus, he brought along his son Gregby Jr. to lend a hand.

Watch this hilarious clip of Wendy and her little helper!

Take a look!

Tell us about the little chef in your life and click here for the Polish Boy recipe.

Not only does Teresa Giudice heat things up on “The Real Housewives of New Jersey,” but she knows how to spice things up in the kitchen.

Pick up a copy of her new cookbook, “Skinny Italian” on amazon.com.

Keep reading for Teresa’s “Skinny Italian” recipes!

Arrabbiata, The Angry Sauce
Arrabbiata is one of the spiciest of Italian sauces. If you prefer less spicy, only use 1/2 teaspoon of the red pepper flakes. Serve over penne, linguini or spaghetti.

Ingredients:
1 tablespoon extra virgin olive oil
1/2 medium onion, chopped
4 garlic cloves, finely chopped
1 teaspoon crushed hot red pepper
3 1/2 cups “The Quickie” Tomato Sauce (page 117)
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

Directions:
1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the hot pepper.

2. Stir in the tomato sauce, lemon juice, and pepper. Bring to a simmer. Reduce the heat to medium-low. Simmer, uncovered, stirring occasionally, until lightly thickened, at least 15 and up to 40 minutes. The longer it simmers, the hotter the sauce. If the sauce gets too thick, stir in a little water. Just before serving, stir in the parsley. Serve hot, as a pasta sauce.

Basic Tomato Sauce AKA “The Quickie”

Ingredients:
1 tablespoon extra virgin olive oil
One 28-ounce can imported Italian plum tomatoes, broken up, with their juices
1/4 cup tomato paste
2 tablespoons chopped fresh basil or 2 teaspoons dried basil

Directions:
1. Heat the oil in a large saucepan over medium heat. Add the tomatoes and their juices and the tomato paste. Bring just to a boil.
2. Reduce the heat to medium-low and add the basil. Simmer to blend the flavors, about 10 minutes. The end.
SKINNY ITALIAN by Teresa Giudice. Copyright © 2010. Published by Hyperion. Available wherever books are sold. All Rights Reserved.

Cat Cora: For the recipes featured on today’s show, click here.

For more Cat Cora recipes, log onto catcoracooks.com.

To buy “Cat Cora’s Classics with a Twist,” log onto amazon.com.

Visit Kouzzina restaurant in Disney World. Log onto disney.go.com/dining/kouzzina to make a reservation or get more information.

Cat’s Coranation Wine is available at deandeluca.com.

Hayley Hasselhoff: “Huge” airs Mondays at 9/8c on ABC Family. Go to abcfamily.com for more!

Erica Rose: “You’re Cut Off” airs Mondays at 9/8c on VH1. Go to vh1.com for more.

Viewer Mail: Got a comment or question about the show? Is there something you want to get off your chest?

If you want to send Wendy some viewer mail, click the link for more details:
wendyshow.com/viewermail.

Healthy Eating.

Tacos are easy and fast to make and can also be very healthy.

Get Bethenny Frankel’s recipe for healthy tacos and find out how you can spice up your next taco dinner.

Keep reading…

Ingredients:
1 pound lean ground turkey
2 teaspoons chili powder
1/4 heart romaine lettuce, shredded
2 teaspoons ground cumin
1/2 cup shredded reduced fat cheddar cheese
1 teaspoon garlic salt
1 teaspoon black pepper
1/2 cup shredded reduced-fat Monterey Jack cheese
1 teaspoon paprika
1 teaspoon Worcestershire
Skinnygirl sour cream (1 cup sauce nonfat Greek yogurt mixed with 1 tablespoon fresh lemon)
1/2 teaspoon Tabasco sauce
1/2 teaspoon Dijon mustard
1/4 teaspoon red pepper flakes
4 whole-wheat tortillas

Directions:
1. Spray a nonstick skillet with cooking spray and put over medium heat. Crumble the ground turkey into the pan. Add the next nine ingredients and cook, stirring and breaking up the meat with a wooden spoon or spatula, until the meat is browned. Set aside.

2. Wrap the tortillas in a towel and heat in the microwave for 15 to 30 seconds. To serve, put the meat, tortillas, and toppings on serving plates. Everyone can make their own taco.

Use any of these variations, or mix and match them according to your tastes.
VARIATION 1: Instead of ground turkey, try any ground or shredded meat or poultry, cooked shrimp, refried beans, veggie crumbles, canned black beans, drained and rinsed.

VARIATION 2: Instead of chili powder, try taco seasoning mix, cajun seasoning mix, 1 tablespoon prepared.

VARIATION 3: Instead of garlic salt, try any regular or seasoned salt.

VARIATION 4: Instead of Worcestershire sauce, try soy sauce or tamari fish sauce (for shrimp tacos).

VARIATION 5: Instead of Tabasco sauce, try any other hot sauce.

VARIATION 6: Instead of red pepper flakes, try cayenne pepper or chili powder.

VARIATION 7: Instead of or in addition to the toppings listed, try 1 fresh tomato, chopped, mixed with 1 or 2 scallions, chopped, with or without a little bit of chopped fresh or pickled jalapeño pepper, chopped fresh cilantro, red or green salsa, chopped iceberg lettuce, any other sharp cheese, Mexican cheese, feta cheese, or goat cheese; Guacamole or avocado slices.

To buy Bethenny’s new cookbook, “The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life,” visit amazon.com.