Friday, March 25, 2011
Garth's Breakfast Bowl
1 Tbsp butter
8 large eggs
1 16 oz bag frozen hash browns or tater tots thawed
1 lb pork sausage
1 lb bacon
1 9 oz package cheese and roasted garlic tortellini
10 oz sharp cheddar cheese, grated (about 2 1/2 cups)
In large skilet melt butter and scramble the eggs. In seperate skillet cook hash browns according to package directions. In third skillet break up the sausage with a wooden spoon and cook until browned. Drain off the excess fat. Transfer teh sausage to a bowl. Cook the bacon in the same skillet. Drain on paper towels and set aside. Cook the tortellini according to the package directions. layer a large bowl with hash browns, sausage, bacon, tortellin, eggs and cheese.
Wednesday, March 23, 2011
Another BIG concert announcement is being announced this Friday morning here on WFLS so make sure you've got your radio tuned to 93.3 or listen live on line at WFLS.com.
Tuesday, March 22, 2011
'The Best of Josh Turner' Track List:
2. 'As Fast As I Could'
3. 'Would You Go With Me'
4. 'Backwoods Boy'
5. 'Your Man'
6. 'Long Black Train'
7. 'Everything Is Fine'
8. 'She'll Go On You'
9. 'Me And God'
10. 'All Over Me'
11. 'Why Don't We Just Dance'
'The Best of Billy Currington' Track List:
1. 'I Got A Feelin''
2. 'Must Be Doin' Something Right'
3. 'Why, Why, Why'
4. 'Good Directions'
5. 'That's How Country Boys Roll'
7. 'People Are Crazy'
8. 'Tangled Up'
9. 'Walk A Little Straighter'
10. 'Swimmin' In Sunshine'
11. 'She's Got A Way With Me'
Friday, March 18, 2011
Rascal Flatts' Chicken Noodle Soup
- 1 sm. onion, chopped (about 1/2 cup)
- 2 stalks celery, sliced (about 1 cup)
- 2 carrots, sliced (about 1 cup)
- 2 garlic cloves, finely chopped
- 1 tsp. dried parsley flakes
- 1 tsp. dried thyme leaves
- 1 (14.5-oz.) can diced tomatoes in juice
- 4 (14-oz.) cans reduced-sodium chicken broth
- 1 bay leaf
- 1 c. of your favorite dry soup noodle, such as orzo, stelle, acini di pepe, alphabets, etc.
- 3/4 lb. cooked chicken, diced (about 2 cups)
- 1 c. frozen peas
- Salt and black pepper
Spray a heavy soup pot with nonstick vegetable spray. Heat pot over medium heat and sauté the onion, celery, and carrots until fragrant and starting to brown, about 5 to 6 minutes. Stir in the garlic, parsley, and thyme, and sauté 30 seconds more. Do not brown garlic.
Add the tomatoes and stir well, dissolving any browned bits on bottom of pot. Add the broth and bay leaf, and bring to a boil.
Stir in the pasta, and continue to stir until soup returns to a boil. Cook pasta until al dente, about 6 to 10 minutes, or according to package directions.
Stir in the chicken and peas, and season with salt and pepper to taste. Return soup to a simmer and cook until chicken is just heated through.
Makes 4 to 6 main servings, 8 to 12 side servings.
Wednesday, March 16, 2011
Tuesday, March 15, 2011
Monday, March 14, 2011
Friday, March 11, 2011
- 21-oz. can peach pie filling
- 1 package yellow cake mix
- ½ cup toffee bits
- 1 stick (½ cup) butter cut into small pieces
- Spread peach filling in 9-by-9-inch baking pan.
- Pour dry cake mix on top of fruit filling. Swirl with knife until cake mix is wet.
- Place toffee bits on top.
- Dot with butter.
- Bake in preheated oven at 350° for 45 minutes.
- Let sit for a few minutes, then add a scoop of ice cream on top.
Serves 6 – 8
Wednesday, March 9, 2011
Tuesday, March 8, 2011
Sunday, March 6, 2011
1 small chicken
Pinch of salt
2 cups of all-purpose flour
3 Tbsp. butter shortening
1/2 cup buttermilk
, adding salt to taste. When tender, pull chicken from the bone and return to the broth.
Pour flour into a bowl, leaving a hole in the middle. Add 1 egg and enough buttermilk to form a doughy consistency (similar to how you would make biscuits). Sprinkle flour on cutting board. Pinch off part of the dough and roll into a thin sheet and cut into squares. Drop one square at a time into broth. Continue this until all of the dough is used. Add salt and pepper to taste and simmer until tender.
Allow the dumplings to thicken the broth until it is a creamy consistency. (oprah.com)
Wednesday, March 2, 2011
Shania Twain will release her autobiography, 'From This Moment On,' May 3. The book chronicles the singer's ascension from her birth in Canada as Eilleen Edwards to the superstar who's sold more than 75 million albums worldwide.
In the book, Shania shares her "challenging and sometimes shockingly painful upbringing in rural Ontario," the tragic death of her mother and stepfather, her rise to fame and the recent struggles in her personal life. (theboot.com)