Katie Lee Recipes!


2014 Weight Loss Recipes!

It’s a new year and a lot of people make resolutions to lose weight and live a healthier life.

Chef Katie Lee from Food Network’s new show, “The Kitchen,” which airs Saturdays at 11:00 AM, shows us how to make tasty, but healthy comfort foods!

Get Katie’s Turkey Meatloaf, Mashed Cauliflower, Crisp Green Beans with Tomatoes and Hard Apple Cider recipes!

Pappy’s Smokehouse Ribs & Cole Slaw!


St. Louis BBQ!

2 1/2 pound loin back ribs

Rib Rub:
1 1/2 teaspoon oregano
1 teaspoon thyme
1/2 teaspoon dried basel
1/2 teaspoon dried marjoram
1/2 teaspoon dried granulate onion
1/2 teaspoon dried granulated garlic
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt

Process: Dust ribs with a medium coating of rub. Cover with a hand full of brown sugar. Let sit at room temp for 30 mins. Place in a 250 degree smoker for four hours.

Cole Slaw

1 head cabbage, shredded fine
1 large onion, sliced fine

7/8 cup sugar
1 cup vinegar
3/4 cup salad oil
2tsp. salt
1 tsp. celery seed
1 tsp. dry mustard

Process: Layer cabbage and onion, ending w/cabbage. Mix sugar, vinegar, oil, salt, celery seed, & dry mustard. Heat to boiling. Pour hot dressing over cabbage. DO NOT STIR. Cover and place in fridge. Stir before serving. Keeps for 1 week. Serves 8-10.

Gallo Family Vineyards Moscato Cocktails


Mix It Up.

Summer is right around the corner and it’s the perfect time to mix up a refreshing cocktail.

Mixologist Moses Laboy shows us how to make some deliciously sweet drinks using Gallo Family Vineyards Moscato!

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The Martha’s Vineyard Diet Detox


Summer Slim Down.

It’s bathing suit season and we all want to drop those extra pounds and get healthy.

Dr. Roni DeLuz, author of “1 Pound a Day: The Martha’s Vineyard Diet Detox” shows us how we can get swimsuit ready in just a matter of days.

Keep reading…

Creole Fried Yellow-Tail Snapper Filet and Fried Plantains



Creole Yellow-tail Snapper
1- 4lb whole fish
¼ cup Carrots
¼ cup Red pepper
¼ cup Green pepper
1 large onion
1 ea. Tomato or Tomato Puree
2 oz. lemon juice
1 tsp garlic (minced)
2 sprigs Thyme
1 tsp Scotch Bonnet (Hot Sauce)
1 oz Worchester Sauce
4 cup Vegetable or Fish Stock
Salt and Pepper

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Apple Ginger Salad


Spring Salad!

This crunchy salad can be a catchall for almost any vegetables and fruits you have on hand.

In the springtime, use snap peas instead of beans.

In the summer, strawberries can take the place of the apples, or substitute carrots; they’re crunchy and carry a hint of sweetness too.

The tart dressing is a match for almost any ingredients.

Get the recipe!

Pesto Tofu with Smashed Purple Potatoes


Makini Howell Recipes!

Sometimes it’s hard to get tofu to absorb a tasty marinade.

Use a spicier sauce to impart flavor, but the dish doesn’t end up super spicy, just nice and flavorful.

Get the recipes!

Mini Shephard’s Pie


1 shallot
1 tsp caster sugar
450 g/1 lb potatoes, well scrubbed
1 tbsp olive oil
1 small onion, finely chopped
1 small leek, finely chopped
1 small carrot, finely chopped
1 garlic clove, crushed
225 g/8 oz lean minced lamb
1 tbsp tomato puree
3 tbsp milk
25 g/1 oz butter
2 tsp herb oil
salt and freshly ground black pepper
fresh thyme leaves, to garnish


Classic Sherry Trifle


Jam Swiss roll:
4 eggs
4oz/100g sugar
4oz/100g self raising flour

Fresh Egg Custard:
6 egg yolks
450ml/¾ pint milk
150ml/¼ pint cream
300ml/½ vanilla pod
1 dessert spoon corn flour
3ozs/75g sugar

4 dessertspoons Raspberry Jam
8oz/225g fresh berries (raspberries, strawberries, black currants, black cherries etc)
2oz/50g caster sugar
100ml/3 ½ fl oz good quality sherry
240ml/8 fl oz freshly whipped cream
2ozs/50g flaked almonds


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Liqueur-Infused Strawberries


Chocolate-covered Strawberries
12 large long-stem strawberries
1 cup dark chocolate morsels (64% cacao)

Liqueur Infusion
1/4 cup fresh strawberry purée
2 tablespoons honey
1/2 vanilla bean, split lengthwise and scraped, seeds reserved
1/4 cup orange-flavored liqueur