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dessert genericDelicious recipes featured on Fox59 Morning News

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  • 1 English muffin
  • 4 tablespoons ham, diced
  • 2 tablespoons mushrooms, diced 1/2 inch
  • 2 tablespoons asparagus pieces
  • 2 tablespoons tomatoes, diced 3/8 inch
  • 2 eggs
  • 3 ounces hollandaise sauce
  • Sprinkle of paprika
  • Sprinkle of dill weed, dried
  • 1 lemon wheel
  • 2 bacon strips
  • 5 ounces ranch potatoes


  1. Drop dry English muffin in toaster and pass to helm station
  2. Place ham, mushrooms, asparagus, and tomatoes in lightly oiled 8″ pan and cook until vegetables are tender
  3. Place vegetables and ham on dry English muffin in skillet
  4. Place eggs in poaching water and cook to desired temperature
  5. Place eggs on top of sauteed vegetables / ham and pass to helm station
  6. Top each egg evenly with 1/2 ounce hollandaise sauce
  7. Sprinkle paprika and dill weed on hollandaise and eggs
  8. Place lemon wheel twist in center of eggs
  9. Top eggs with bacon strips in a criss-cross patern
  10. Place ranch potatoes on plate next to the skillet handle


Mixologist: Zachari Wilks

Venue: Wilks and Wilson (Former owner of Ball and Biscuit)

Cocktail: Pisco Sour

Recipe: 2 oz pisco, 3/4 oz lemon juice, 1/2 oz Wilks & Wilson Gertrudes Gomme, 1 sm egg white

Garnish: Angostura bitters

Glassware: cocktail or coupe

DIRECTIONS Add all ingredients to a cocktail shaker and dry shake (shake without ice). Add ice to the shaker and shake well. Strain into a chilled coupe or cocktail glass.

For more information, visit this website.

Mixologist: Sara Yeager

Venue: Chef Joseph’s

Cocktail: Stormy Night

Recipe: 3 oz. Effen Black Cherry Vodka, 1 oz. Watermelon Pucker, 1 oz Blue Curaçao Liqueur, 1 oz. Sweet and Sour Mix

Garnish: Watermelon wedge

Glassware: Martini glass

Directions: Mix all ingredients over ice in shaker, strain into glass and garnish

For more information, visit this website.

Strawberry Butter Spread

  • 1/3 C strawberry jam or preserves (or use any flavor you prefer)
  • 1/4 C softened butter

Combine until you have a smooth texture.

Store in refrigerator 1 week.

Sweet and Spicy Avocado Spread

  • 1 ripe avocado
  • zest and juice of 1 lime
  • pinch of red pepper flakes
  • 1 tb olive oil
  • chopped pistachios for garnish

Mash ingredients together to get a smooth consistency.

Spread on hot, toasted bread.

Serve immediately.

Peanut Butter and Banana Spread

  • 1 ripe banana
  • 2 TB peanut butter
  • 1 tsp pure maple syrup
  • 1/4 tsp cinnamon

Combine all ingredients to a smooth consistency.

Store in airtight container in refrigerator.

Stir before serving.

Good for 3 days.

Thai Turkey Lettuce Wraps

  •  2 tablespoons vegetable oil
  • 2 garlic cloves, minced
  • 2-inch piece fresh ginger, peeled and minced
  • 1 bunch scallions, sliced (white and green parts kept separate)
  • 1 teaspoon seafood seasoning, such as Old Bay
  • 1½ pounds ground turkey
  • ¼ cup Asian fish sauce
  • 1½ cups diced fresh pineapple
  • ½ cup loosely packed fresh cilantro leaves, roughly chopped
  • Juice of 2 limes, plus wedges for serving
  • Hot cooked white rice, for serving
  • 1 head of Boston lettuce, leaves separated, for serving

MAKE THE FILLING: Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger, scallion whites, and seafood seasoning. Cook until the vegetables start to brown, about 5 minutes. Add the turkey and cook, breaking up with a wooden spoon, until golden, about 5 minutes. Stir in the fish sauce and scallion greens and cook until the liquid is almost completely absorbed, about 5 minutes. Stir in the pineapple, cilantro, and lime juice. Remove from the heat.

SERVE: Spoon the filling over the hot cooked rice and serve with lime wedges and lettuce leaves to make lettuce wraps.


  • 2 tsp olive oil
  • 1/2 cup(s) uncooked onion(s), minced
  • 16 oz frozen chopped broccoli
  • 29 oz canned chicken broth
  • 4 oz low fat cheddar or colby cheese, cut into cubes
  • 1/2 cup(s) fat free skim milk
  • 1/2 tsp garlic powder
  • 1/2 cup(s) water
  • 1/4 cup(s) cornstarch


  1. Heat oil in a large saucepan over medium-high heat. Add onion and cook 3 minutes, until soft. Add broccoli and broth and bring to a boil; reduce heat to medium and simmer 3 minutes, until broccoli is tender.
  2. Reduce heat to low, add cheese and stir until cheese melts; stir in milk and garlic powder.
  3. Whisk together water and cornstarch. Add mixture to pan and simmer 2 minutes, until thick. Serve hot. Yields about 1 1/2 cups per serving.


  • 2 ounces dry gin
  • 3/4 ounces fresh lime juice
  • 3/4 ounces simple syrup
  • 3 drops rosewater
  • 3 drops Angostura bitters
  • 3 slices cucumber
  • 1 mint spring
  • Pinch of salt


  • 1 mint leaf
  • 1 drop rosewater
  • 3 drops Angostura bitters


  • Cocktail shaker
  • Muddler
  • Coupe or cocktail glass


  1. In a cocktail shaker, muddle 3 slices of cucumber with a pinch of salt
  2. Add 1 sprig of mint and muddle gently for a few more seconds
  3. Add 2 ounces of gin. 3/4 ounces of fresh lime juice, and 3/4 ounces simple syrup
  4. Add 3 drops rosewater and 3 drops Angostura bitters
  5. Add ice and shake vigorously
  6. Strain in a couple glass
  7. Garnish with 1 mint leaf and place 1 drop of rosewater on the leaf
  8. Add 2 drops of Angostura bitters on the surface of the cocktail around the mint leaf

1 can Red Gold Pinto Beans
1 small can 8 oz. Red Gold Tomato sauce/1 can of water to get tomato sauce out
1 green pepper
1 yellow onion
5 cloves garlic
1 bundle cilantro
1/2 tsp. of salt, pepper, onion flakes, oregano and sugar
1 tsp. olive oil
Hot sauce to desire
Smoked sausage or ham optional

In blender combine green pepper, onion cilantro and garlic and blend to paste
Combine 1/2 cup of paste and all ingredients bring to a med hi boil stir cover and simmer. Taste add more seasoning if desired.

White Rice
3 cups rice
2 cups water
1 tsp. salt
1 tbsp. oil

Combine ingredients and bring to boil on hi heat. Cover tightly turn heat to low for 20 minutes.