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Alicia Ross

KITCHEN SCOOP: Chicken Salad

it's friday night, you're exhausted from the work week, and you just want something quick and easy for dinner. ell alicia has just the thing for you. she shows us her recipe for a soda-fountain style chicken salad you can make right in your own kitchen

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KITCHEN SCOOP: Street Corn

Do you love that corn on the cob they sell at the azalea festival street fair? Do you find yourself missing it?

Turns out, you can make it yourself with ingredients you probably already have.

Street Corn - Mexican Sstyle

4 ears fresh corn on the cob, shucked
1 tablespoon butter
1 tablespoon vegetable oil
1 teaspoon chili powder or more to taste
sour cream or Mexcian cream to taste
grated Parmesan cheese or Cojito cheese to taste

1. In a large pot place the corn and cover with water. Bring to a boil over high heat. Cook for 5 minutes, remove from heat, drain and set aside.
2. Heat oil and butter in a heavy duty skillet over medium high heat. Add chili powder to oil mixture and stir. Add corn and fry until a few kernels begin to pop and sizzle. Remove to a platter and top with cream of choice and cheese of choice.

KITCHEN INFO:
Home is located at
107 Twilight Court
Surf City, NC
listed by:
Intracoastal Realty Corp. - Topsail Island, NC
PO Box 3313/804 Carolina Blvd.
Topsail Beach, NC 28445
(910) 328-3000 - Main Office Line
(910) 612-5765 - Becky's mobile

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KITCHEN SCOOP: Shrimp Tacos

Most everyone would agree that it's always a good time for tacos. But are you tired of the same old thing? Alicia Ross has a recipe that brings some low country flavor to the tex mex favorite.

“Low Country” Shrimp Tacos and Corn

Shredded Four-Cheese Mexican Blend cheese, for serving
Shredded Pepper Jack cheese, for serving
1/2 pint grape tomatoes, cut in half, for serving
Shredded iceberg lettuce, for serving
Salsa of choice, for serving
Guacamole, for serving
Sour Cream, for serving
Lime slices, for serving

1 bottle (12 ounces) medium-bodied beer
1 pound medium shrimp (50-60 count)*
2 tablespoons Old Bay seasoning*
8 fresh ears corn, husks removed
12 small flour tortillas (fajita size)

1. Prepare cheeses, sour cream and other toppings as desired. Set aside.
2. Bring 2 quarts water and the beer to a boil in a large stock pot. Add Old Bay Seasoning and corn, and bring back to a boil. Cook 5 minutes, then add shrimp. Cook for an additional 2 to 3 minutes, or until shrimp turns pink. Drain well. Place on a platter for serving.
3. Warm tortillas according to package directions, and serve with shrimp and toppings.

KITCHEN INFO:
Home is located at
107 Twilight Court
Surf City, NC
listed by:
Intracoastal Realty Corp. - Topsail Island, NC
PO Box 3313/804 Carolina Blvd.
Topsail Beach, NC 28445
(910) 328-3000 - Main Office Line
(910) 612-5765 - Becky's mobile

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KITCHEN SCOOP: Sangria

This week Alicia makes homemade sangria that's perfect for summertime entertaining.

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KITCHEN SCOOP: BLT Dip

You've probably had this problem before all your friends are coming over for a party, and you're tired of serving the same old dip. Luckily, in this week's Kitchen Scoop, Alicia Ross has a fresh, easy idea that's based on one of the world's most beloved sandwiches.

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KITCHEN SCOOP: Gazpacho

When you think of summer, you don't always think of soup..but gazpacho might be exactly what you need during these dog days of summer. Alicia Ross has the recipe in tonight's kitchen scoop.

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KITCHEN SCOOP: One-bowl Chocolate Fudge

READ MORE:
video This week, Alicia celebrates the holiday with some yummy chocolate fudge... Full story...
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KITCHEN SCOOP: The Chicken and The Egg Chopped Salad

This week, cookbook author and recipe inventor Alicia Ross tempts your tummy with The Chicken and The Egg Chopped Salad...

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KITCHEN SCOOP: The Chicken and The Egg Chopped Salad

READ MORE:
video This week, cookbook author and recipie inventor Alicia Ross tempts your tummy with The Chicken and The Egg Chopped Salad... Full story...
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KITCHEN SCOOP: Blueberry Crisp

The ninth annual north carolina blueberry festival is this weekend in burgaw. Do you know what you're going to do with all the blueberries you get? In this week's kitchen scoop, Alicia Ross has a recipe for a blueberry crisp that'll be a perfect dish to cap off the weekend.

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KITCHEN SCOOP: Blueberry Crisp with Oatmeal Crust

READ MORE:
video This weel, just in time for the Blueberry Festival in Burgaw, Alicia shows us how to make Blueberry Crisp with Oatmeal Crust... Full story...
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KITCHEN SCOOP: Pineapple Salsa for Summer

This week, Alicia makes some salsa that's perfect for summer...

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KITCHEN SCOOP: Pineapple Salsa for Summer

READ MORE:
video This week, Alicia makes some salsa that's perfect for summer... Full story...
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KITCHEN SCOOP: Artichoke Pastries

In tonight's Kitchen Scoop, Alicia gives us the recipe for an appetizer your friends will love... feta and artichoke hearts.

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