Category: food

Do your kids have good manners?

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Today, The Morning Thing focused on manners. Marcy Rinehart and Todd McKinley shared tips for taking young children out to eat this holiday weekend.
Click HERE to see 10 ways to help your next restaurant visit go a little smoother.

We also shared a guide from www.parents.com
Click HERE to see this age guide that has everything you need to know to raise polite, well-mannered children, no matter their age or stage.

This weekend is a perfect time to put some of these tips into practice. It’s a holiday weekend. Take the family out for dinner and practice good manners.

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The Morning Thing Fave 5 – FOOD Edition!

This week, we focused on food. We shared some yummy recipes to try this month in honor of some special celebrations.
Did you know that May is?
– National Hamburger Month
– National Salsa Month
– National Barbeque Month
– National Strawberry Month
– National Salad Month

YES! We have SO many reasons to try a new recipe and share a meal with the ones we love.
For our Fave 5 this week, we decided to pick out our 5 favorite recipes from the shows this week. These are the 5 recipes that our staff members will be trying (and hopefully sharing)! 🙂

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#1 – Blueberry and Spinach Salad with Honey-Lemon Vinaigrette

INGREDIENTS

  • 3 cups mixed baby greens (spring mix)

  • 1/2 cup strawberries, sliced

  • 2 cups blueberries

  • 1/4 cup sliced almonds

  • 3 tablespoon freshly squeezed lemon juice

  • 3 tablespoon rice vinegar

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoon raw honey

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon pepper

INSTRUCTIONS

  1. Combine vinegar, lemon juice, olive oil, honey, salt and pepper in a small bowl. Whisk until well combined, and then set aside.
  2. Combine strawberries, blueberries, almonds, and greens.
  3. Add dressing and toss to coat.

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#2 – Grilled Cheesecake with Strawberry Soup

Strawberry Soup Recipe

SERVINGS:

serving time8 servings

INGREDIENTS

  • 2 cups strawberries, hulled

  • Juice of 1/2 lemon

  • 3 to 4 tablespoons honey

  • 3/4 cup orange juice

  • 1 tablespoon cream (optional)

  • Small handful picked mint leaves

INSTRUCTIONS

  1. In a high speed blender, place strawberries, lemon juice, honey and orange juice. Blend until smooth. Pour into a soup bowl or 8 small sauce bowls and top with a drizzle of cream and mint leaves.

Grilled Cheesecake

SERVINGS:

serving time8 mini cakes

INGREDIENTS

  • For the mango cheesecake:

  • 24 ounces cream cheese, room temperature

  • 1 cup granulated sugar

  • 3 tablespoons all-purpose flour

  • 3/4 cup sour cream

  • 1 tablespoon vanilla extract

  • 4 large eggs, room temperature

  • 1/2 cup mango puree

  • For the sandwiches:

  • 1 pound cake loaf

  • Unsalted butter, softened, for frying

INSTRUCTIONS

  1. Bake the cheesecakes: Preheat oven to 325 degrees, and line the bottom and sides of 2 8×8-inch cake pans with parchment paper.
  2. In a large bowl using a hand mixer on low speed, cream together the cream cheese, sugar and flour until smooth and combined. Add sour cream and vanilla and mix until combined. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the mango puree.
  3. Divide batter between the 2 cake pans. Place the pans inside another larger pan with high sides. Fill the outside of the pan with enough warm water to go halfway up the side of the cake pans. Bake 30 minutes, then turn the oven off and let the cheesecakes cool in the oven with the door slightly cracked, about 30 minutes. Remove cheesecakes from oven and chill until firm, at least 3 hours.
  4. Assemble the sandwiches: Slice the cake loaf into 8 slices, and slice each chilled cheesecake into 4 squares.
  5. Preheat skillet over medium heat. Butter one side of a pound cake slice, place cake butter-side down in pan, add 1 slice of cheesecake. Butter a second piece of cake and place on top of cheesecake in pan. Grill until lightly browned, then flip. Continue grilling until golden on the second side. Working in batches, repeat with the remaining 7 sandwiches. Serve with strawberry soup on the side.

 

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#3 – Kansas City BBQ Sundae

 

Ingredients

  • 1 pound brisket burnt ends, chopped
  • 2 cups mashed potatoes, prepared
  • 1/2 cup cheddar cheese, shredded
  • 4 grape tomatoes
  • BBQ sauce, as needed

Preparation

  • 1 To make one:
  • 2 In a medium parfait glass, start by adding 1/4 cup burnt ends on the bottom. Drizzle with bbq sauce.
  • 3 Top with 1/4 cup scoop of mashed potatoes. Layer another 1/4 cup burnt ends and another drizzle of sauce.
  • 4 Finish with 1/4 cup scoop potatoes. Drizzle with sauce, a sprinkle of cheese and a grape tomato on the top.

 

watermelon salsa

#4 – Watermelon Salsa

Ingredients:

  • 3 cups fresh watermelon, chopped
  • ½ cup cucumber, diced
  • ½ cup yellow, orange or green peppers, diced
  • ¼ cup red onion, diced
  • ¼ cup cilantro, chopped
  • 2-3 tbsp jalapeño, diced + seeded
  • 2 tbsp lime juice
  • sea salt, to taste

Directions:

  1. Combine watermelon + veggies into bowl and toss
  2. Season with lime juice and salt to taste
  3. Stir and serve chilled

salmon burger

#5 – Salmon Burger

Ingredients

  • 1 1/4 pounds center-cut salmon fillet, skin and pin bones removed
  • 2 tablespoons dijon mustard 
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • Pinch of cayenne pepper
  • 2 scallions, chopped
  • 1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper 
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  •  4 brioche buns, split
  • Tartar sauce and arugula, for topping

Directions

Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined. Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes. Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt. Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.

 

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May is National Salad Month. Let’s toss and taste a healthy and delicious dish!

tastemade salads

We wrap up our Food Focused week by celebrating National Salad Month.
Check out these 4 delicious and healthy salad recipes from www.tastemade.com.

 4 Delicious & Healthy Spring Salads

Tomato, Cucumber, and Red Onion Salad with Garlic Balsamic Vinaigrette

INGREDIENTS

  • 2 lg. cucumbers, peeled, seeded, and sliced

  • 12 ounces grape tomatoes, halved

  • 1/2 small red onion, thinly sliced

  • 2 ounces crumbled feta

  • 1/4 cup rice vinegar

  • 1/4 cup balsamic vinegar

  • 2 cloves garlic, minced

  • 1/4 cup olive oil

  • 2 teaspoon freshly squeezed lemon juice

  • 1 tablespoon (3-4 leaves) fresh basil, sliced

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon ground black pepper

INSTRUCTIONS

  1. Combine vinegars, lemon juice, olive oil, garlic, salt and pepper in a small mixing bowl. Set aside.

  2. In a large mixing bowl, combine cucumbers, tomatoes, red onion, feta, and basil.

  3. Add vinegar mixture and gently toss to coat.

Blueberry and Spinach Salad with Honey-Lemon Vinaigrette

INGREDIENTS

  • 3 cups mixed baby greens (spring mix)

  • 1/2 cup strawberries, sliced

  • 2 cups blueberries

  • 1/4 cup sliced almonds

  • 3 tablespoon freshly squeezed lemon juice

  • 3 tablespoon rice vinegar

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoon raw honey

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon pepper

INSTRUCTIONS

  1. Combine vinegar, lemon juice, olive oil, honey, salt and pepper in a small bowl. Whisk until well combined, and then set aside.

  2. Combine strawberries, blueberries, almonds, and greens.

  3. Add dressing and toss to coat.

Spring Pasta Salad with Red Wine Vinaigrette

INGREDIENTS

  • 1 1/2 cups quinoa farfalle noodles, cooked and drained

  • 1/2 pounds fresh asparagus, shaved

  • 2 carrots, shaved

  • 1 red bell pepper, cut into thin strips

  • 1/4 cup parmesan cheese, grated

  • 1/2 cup grape tomatoes, quartered

  • 1/2 small red onion, thinly sliced

  • 1/4 cup olive oil

  • 1/4 cup red wine vinegar

  • 1 tablespoon shallot, minced

  • 1 1/2 tablespoon freshly squeezed lemon juice

  • 1/2 teaspoon sea salt, plus more to taste

  • 1/4 teaspoon ground black pepper, plus more to taste

INSTRUCTIONS

  1. Combine the red wine vinegar, olive oil, shallot, lemon juice, salt, and pepper in a small mixing bowl. Set aside.

  2. Combine the noodles, asparagus, carrots, bell pepper, tomatoes, red onion, and parmesan in a large mixing bowl.

  3. Add dressing and toss to coat.

Sugar Snap Peas with Creamy Yogurt Mint Dressing

INGREDIENTS

  • 1 1/2 pounds sugar snap peas, blanched for 3 minutes

  • 4 small radishes, thinly sliced

  • 2 ounces crumbled feta

  • 1/3 cup plain greek yogurt

  • 3 tablespoon olive oil

  • 1 tablespoon freshly squeezed juice

  • 1/2 teaspoon lemon zest

  • 4-6 mint leaves, minced

  • 1 tablespoon shallot, minced

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon ground black pepper

INSTRUCTIONS

  1. In a medium bowl, whisk together greek yogurt, olive oil, lemon juice and zest, mint, shallot, sea salt, and black pepper.

  2. Combine the snap peas, radishes, and feta in a large mixing bowl.

  3. Add dressing and toss to coat.

 

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Make it a SWEET Day- With Strawberries!

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Today on the Morning Thing, we continued our food them week by celebrating national strawberry month! We shared TONS of yummy dessert recipes with strawberries from classic short cake to our personal favorite- grilled cheesecake! We hope you will try them out for yourself! Click HERE and HERE to check them out!

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It is National Barbeque Month! Let’s GRILL!

natioanal bbq month

May is National Barbeque Month. Firing up the grill is an exciting way to start the summer. The Morning Thing found some yummy and unique recipes for you to try as you celebrate.

Click HERE to see 21 recipes for your grill.

Here are some of our favorites.

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Kansas City Barbecue Sundae

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Spicy Grilled Watermelon

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BBQ Chicken Grilled Pizza

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It is National Salsa Month! Let’s celebrate with Taco Tuesday! Yummy!

Salsa

The Morning Thing has a “Food Focus” this week. May is National Salsa Month, so we are celebrating on this very special Taco Tuesday!
(Salsa picture from CelebrateEverydayBlog)

We found 21 incredibly easy salsa recipes that you can try. Click HERE to choose one for tonight’s dinner table.

Our top 3:
watermelon salsa
Watermelon Salsa

pico
Pico de Gallo

pineapple and black bean salsa

Pineapple and Black Bean Salsa

Once you pick your favorite salsa, make a TACO!
Click HERE for some Tasty Taco recipes. Que Bueno!

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What’s for Dinner? The Morning Thing helps you answer this dreaded question.

Do you ever stress about the answer to this question – “What’s for Dinner”?
The Morning Thing shared some easy everyday tips for meal planning (from United HealthCare Services). Plus, we shared tips on how you can use the freezer to stretch your groceries and save money.

Everyday tips for easier meal planning

We also shared great meal makeovers! Check out these yummy ways that you can use those leftovers to make a new meal!
(From www.allrecipes.com)

Baked Potato Soup
Baked Potato Soup

Chicken Enchiladas

Chicken Enchiladas

Rice A Roni Salad

Rice-A-Roni Salad

Cheesy Spaghetti Frittata

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Meet the Team – Crunch Out Obesity in Knox County

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This week’s Meet the Team feature shines the spotlight on “Crunch Out Obesity in Knox County”. Daria Swisher of The Morning Thing talked with Lisa Rutter from United Way and Ashley Phillips from the Knox County Health Department about this successful program. Click HERE to hear their conversation.

For more information about Crunch Out Obesity, click HERE

For more information about getting healthy in Knox County, go to gethealthyknox.org

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Today is Bittersweet Chocolate Day! Enjoy!

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Today, we are celebrating “Bittersweet Chocolate Day”!

(Picture and information from www.daysoftheyear.com)

History of Bittersweet Chocolate Day
The first thing to know about Bittersweet Chocolate Day is precisely what kind of chocolate it celebrates. The most common type of chocolate in the United States is milk chocolate, synonymous with brands like Hershey’s and Ghirardelli’s most popular lines of chocolate. These are made with lots of sugar, and a healthy dose of milk, bringing about the flavor most people know and love.

Bittersweet Chocolate, with one variety also known as Dark Chocolate, takes a different approach. Fat and sugar are added to cocoa, without the milk to even out the bitterness. It tends to be harder, richer, and a common ingredient in baking, and is one of the foundational flavors in the richest chocolate drinks, especially Mexican chocolate, which is made with a hint of Cayenne.
REAL Bittersweet, however, is a lightly sweetened chocolate. Oddly, this is the kind of chocolate most commonly used in baking, including the American Favorite, chocolate chip cookies.

How to Celebrate Bittersweet Chocolate Day – do some baking!

Bittersweet Chocolate Chip Cookies
(from www.daysoftheyear.com)

10 tbsp of butter
1 tbsp vanilla extract
1¾ cup all-purpose flour
¾ tsp baking powder
¾ tsp baking soda
½ cup granulated sugar
½ cup + 3 tbsp packed light brown sugar
½ tsp sea salt
1 egg
7 oz bittersweet chocolate, roughly chopped, get 70% if you can find it!

INSTRUCTIONS
Melt the butter in a saucepan, and heat it until it begins to create a light foam and take on a nutty smell, that’s when you need to stir in the vanilla extract! Take the heat off, and let it cool for 10 minutes.

While it’s cooling, combine the dry ingredients together into a mixing bowl, pour in the butter mixture, add in the egg and mix it up a few moments, and mix in the chocolate, and mix until it’s all evenly mixed.

Start scooping out ¼ cup scoops of the cookies onto a cookie sheet, and sprinkle them with more sea salt. This next step is vital, be sure that you let them refrigerate for anywhere between 1 hour, and 3 days. The longer you let them sit, the better they’ll taste when you cook them.

When you’re ready to bake, heat the oven to 400 degrees, and then get them in the oven while the dough is still cool, and bake for 10 minutes! Voila! You’ll have an amazing treat that’s ready to eat!

Other recipes:

chocolate soup

Chocolate Soup

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Loaded Chocolate Dipped Potato Chips

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Ghirardelli Chocolate Covered English Toffee

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Bittersweet Chocolate dipped oranges

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Chocolate Peppermint Bark

fondue

Bittersweet Chocolate Fondue

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Chocolate Drizzle Popcorn

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The Public Library of Mount Vernon and Knox County supports Food For The Hungry

The Public Library of Mount Vernon and Knox County is supporting the Knox County Food For The Hungry drive in a unique way. Their “Food for Fines” campaign is underway for 2017! The libraries around the county are collecting food and monetary donations to pay off library fines. It’s a great way to make a donation to Food For The Hungry!

WNZR’s Marcy Rinehart talked with John Chidester, Library Director, about this wonderful collection. Click HERE to hear their conversation.

Here is more information about “Food for Fines”.

food-for-fines-2017

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