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Submitted by Katelyn Supa on Fri, 12/07/2012 - 7:39pm.READ MORE:
It's the holidays and that means it's time for sweets, lots and lots of them. And we have just the treat for you, is it a cookie or a candy? Either way, it's easy to make and a joy to eat. Alicia Ross has our Kitchen Scoop. Full story...
Submitted by WWAY on Fri, 11/30/2012 - 9:45pm.READ MORE:
Submitted by WWAY on Fri, 11/16/2012 - 9:27pm.READ MORE:
It's great for this cooler weather and it will be a big hit when the holidays roll around as well. Alicia Ross has a recipe for butternut squash bread in this week's Kitchen Scoop. Full story...
Submitted by WWAY on Fri, 11/09/2012 - 7:48pm.READ MORE:
Have you already gone through all of the candy in your kid's Halloween stash? Chocolate lovers can rejoice because we've for the perfect treat for those cravings. Alicia Ross has a delicious and easy fudge recipe in our Kitchen Scoop. Full story...
Submitted by Katelyn Supa on Fri, 11/02/2012 - 6:39pm.READ MORE:
Are you tired of the same old chocolate sauce on top of your ice cream sundae? Alicia Ross has a decadent caramel sauce that you can make at home with just a microwave and five minutes in this week's Kitchen Scoop. Full story...
Submitted by WWAY on Fri, 10/26/2012 - 7:56pm.READ MORE:
This weekend looks like it will have lots of wind and rain to go around. But when the weather gets bad, there's not much better than a hot bowl of soup. Alicia Ross has a recipe for some loaded baked potato soup that's sure to warm you up in our Kitchen Scoop. Full story...
16 Boston, Bibb or butter lettuce leaves, rinsed and dried
1. In a large non-stick skillet over medium heat, begin cooking the ground chicken. Add the onion, garlic, soy sauce, duck sauce, ginger, and chili pepper sauce. Stir and cook until the meat is finely crumbled and cooked through.
2. Add water chestnuts and green onions. Add the sesame oil. Stir and cook just until the scallions begin to wilt, about 2 minutes. Remove the skillet from the heat.
3. Arrange the lettuce leaves around the outer edge of a large serving platter. Pour the meat mixture into the middle of the serving platter. To serve, allow each person to spoon some of the meat mixture (about 1/4 cup) into the middle of each lettuce leaf and wrap the leaf around the meat, taco style.
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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. 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.
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
1 bottle (12 ounces) medium-bodied beer
1. Prepare cheeses, sour cream and other toppings as desired. Set aside.
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.