August 20, 2014

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Desiree's Mixin' Kitchen

Tune into The Morning Mix w/Jay & Desiree every Thursday morning at 7:40 to catch up on a new recipe with DESIREE'S MIXIN' KITCHEN!  Each week, Desiree will provide a new dish to try, hand-crafted and ready to bring to the table.  Courtesy of Fuller's Market IGA.





Teriyaki sauce
1/4 cup soy sauce
1 cup water
1/2 tsp ground ginger
1/2 tsp garlic powder
6 tbs brown sugar
2 tbs honey
2 tbs cornstarch
1/4 cup cold water

1. Place all ingredients except cornstarch and 1/4 cup cold water in small saucepan and begin heating at medium.
2. In a separate bowl dissolve the cornstarch in the cold water. Stir until incorporated.
3. When the mixture in saucepan begins to boil add the cornstarch slurry.
4. Stir constantly over medium heat until the sauce reaches the desired thickness.
5. Remove from heat and set aside in small bowl to cool. If mixture is too thick add water to thin it out.

Marinated Beef Tips
1/4 cup honey
3 tbs soy sauce
2 tbs olive oil
1 tbs balsamic vinegar
2 garlic cloves 
1/4 tsp coarse ground black pepper
3 green onions
1 tbs prepared teriyaki sauce
2 lbs beef tips ( I used New York sirloin steaks cut in pieces )

1. Place all ingredients except beef tips in blender or nutribullet
2. Process until smooth
3. Pour mixture into large ziplock bag along with beef tips
4. Marinade meat at least 4 hrs
5. Heat grill to high heat
6. Sear tips on all sides then reduce temp to med high and cook 5 to 7 more min basting with teriyaki sauce. Remove from heat and serve with extra sauce over rice.
7. Wonderfully delicious

Tune in next week for another delicious treat from Desiree's Mixin' Kitchen, brought to you by Fuller's Market!



BLT Stuffed Burger

One and a half pounds of ground chuck
one cup of shredded extra sharp cheddar cheese
half an onion chopped
 six strips of bacon
two cloves of garlic chopped
salt and pepper to taste
1 teaspoon of hot sauce

Cook the six strips of bacon until crispy, remove from the pan. cook the chopped onion in the bacon grease. Crumble two strips of bacon and set aside, crumble the other four strips and mix in a bowl with the cooked onion and the cup of cheddar cheese.

In a separate bowl mix the ground Chuck, the two cloves of garlic, salt & pepper, the hot sauce and the bacon that you previously set aside.

Divide the meat mixture into eight equal patties,
 divide the cheese, onion and bacon mixture into four equal parts,
now place one portion of cheese mixture in the center of each of 4 patties
Top with remaining patties
Seal edges tightly
Place on hot grill.  Grill 2 min per side.
Lower the heat to med high and grill another 4 min per side
Remove from grill
Let rest 5 min

Tomato mayo

1 large tomato peeled
3/4 tsp paprika
2 cloves garlic
1 cup mayo
Salt and pepper to taste

Cut tomato in half and squeeze gently over a bowl to remove the seeds
Place seeded tomato and the rest of ingredients in a food processor and purée till smooth

Place a burger on bottom bun
Top with a crisp piece of lettuce
Spread inside of top bun with tomato mayo before topping burger



1/2 cup Extra virgin olive oil
1/4 cup Chopped scallions (white parts)
1/2 cup Fresh cilantro leaves 
1 tbs. Minced garlic
Juice of 1 lemon
2 tsp. Paprika 
2 tsp. Cumin
1 tsp. Salt 
1/4 tsp. Tumeric 
1/4 tsp. Cayenne pepper 
1/4 tsp Allspice 
1/8 tsp. Pepper 
Dash of cinnamon

1. Put all ingredients in the container of a food processor (I use my Nutribullet) and process until smooth 
2. Pour into a gallon sized ziplock bag 
3. Add 4 boneless chicken breasts to bag and seal
4. Let marinade for 2 hours 
5. Preheat grill to med-high temperature 
6. Grill breasts 5-7 minutes per side until done

Tune in next Thursday around 7:40am to see what Desiree's cookin' up, brought to you by 
Fuller's Market!



2 cups cooked Basmati Rice 
4- 6-8oz. Salmon Fillets 
3 tbs. Oil (Canola)
3 tsp. Cajun Seasoning (more or less to taste)
Salt and Pepper 
2 cups Fresh Baby Spinach

Pineapple Salsa
1/2 med diced Onion (I prefer red onion)
1/2 Jalapenos diced with seeds removed 
1 cup diced Rainbow Peppers 
1 fresh Pineapple, peeled, cored, and cut into small chunks 
1/4 cup chopped Cilantro
Juice from 1 lime 
Salt and Pepper (to taste)
1/4 tsp. Cumin

Mix all the ingredients together in a medium bowl and set aside. 

1. Sprinkle both sides of each fillet with cajun seasoning, salt, and pepper 
2. Heat oil in pan (I used cast iron) to a med high 
3. Place the fillets in the hot pan. Cook 5 minutes on each side 
4. Let rest on a plate for 3 minutes 

1. Place 1/2 cup spinach on each of 4 plates 
2. Top the spinach with 1/2 cup rice 
3. Place a hot fillet on top of the rice 
4. Spoon a generous amount of pineapple salsa over each fillet 
5. Looks delicious and tastes even better! 

Tune in next week for another delicious treat from Desiree's Delicacies, brought to you by Fuller's Market!



2lb. Ground Chuck 
1/2c Honey 
1/4 tsp. Cinnamon
1/2 tsp. Curry Powder 
1/2 tsp. Paprika 
1/8 tsp. Nutmeg 
1/8 tsp. Ground Ginger 
1/4 tsp. Garam Masala

1/4c Soy Sauce
8 Pineapple Slices 
Red Onion Slices 
Lettuce (if desired)
8 Hamburger Buns 

1. Mix the first 8 ingredients well in a bowl with your hands
2. Form into 8 patties (can do up to this step the night before)
3. Place patties on med-high grill and baste with soy sauce
4. Grill for 3 minutes and flip, basting other side
5. Continue grilling 4-6 minutes, basting with soy sauce several times 
6. Remove burger to plate to rest 
7. Place pineapple rings carefully on grill and grill for 2 minutes on each side
8. Place burger on bun bottoms, top with warm pineapple slice and red onion, if desired 
9. Take a bite and enjoy! 

Tune in next week for another delicious treat from Desiree's Delicacies, brought to you by Fuller's Market!



Steak Marinade:
1/2 cup Water 
1/2 cup Soy Sauce 
2 tbs. Brown Sugar 
2 tbs. Lemon Juice
2 tbs. Balsamic Vinegar 
2 tbs. Extra Virgin Olive Oil 
1 tbs. New England Garlic Spice Rub (Montreal Steak Seasoning) from Fuller's Market
1/2 tsp. Garlic Powder 
1/2 tsp. Hot Sauce (tabasco)
1/4 tsp. Pepper 
3 Garlic Cloves-Smashed 

Mix together in Ziplock bag. Seal tightly. Place 4 porterhouse steaks in the bag. Put in refrigerator and marinade up to 1 day.

Balsamic Vinagrette
4 Porterhouse Steaks 
2 Peaches 
3 tsp. Honey 
1/2 cup Feta 
1 bag Salad Mix 
1 Tomato

1. Heat grill to Med-High 
2. Place steak on hot grill and grill for 10 minutes, turning once (internal temp should be 145 degrees)
3. Place on a plate to rest for at least 15 minutes 
4. Slice 2 peaches and remove the pits. Rub with extra virgin olive oil
5. Place peaches on hot grill. Grill 2 minutes per side
6. Remove peaches from grill and slice into wedges. Drizzle wedges with honey
7. Place salad greens on plate. Slice tomato and place on top of the greens. Add peach slices to the outside of the plate 
8. Slice each steak on the diagonal into bite size pieces and lay in the center of salad
9. Sprinkle salad with feta and drizzle balsamic vinagrette
10. Prepare for an explosion of flavor! 

Tune in next week for another delicious treat from Desiree's Kitchen, brought to you by Fuller's Market!


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