Category: The Morning Thing Fave 5

WNZR buys 4 Hogs and wraps up Fair Fave 5 week by sharing memories!

The Morning Thing has been celebrating “Fair Fave 5 Week” all this week.

We wrapped up the week by sharing our favorite memories from the Fair.
Listen HERE to hear what some of the Big Blue Crew members had to say.

We also talked to visitors to our tent at the Fair. They loved rough truck, animal shows, horse races and fun ride. Click HERE to hear more memories from this year’s Knox County Fair.

WNZR, Kokosing, and Mount Vernon Nazarene University Admissions and A+ Autobrokers teamed up to purchase 4 hogs at the Knox County Fair. We will give these away on Saturday night.  We start drawing names at 6pm.  If your name is drawn, you will have 9 minutes and 9 seconds to claim your prize.  Call 392-9090 or be present at the Knox County Fair.


Hog #1 – A 259 pound hog from Aaron McNeil from Fredericktown. The purchase price was $4.00 a pound giving a total price of $1,036.  Aaron’s 4-H Club is the Green Valley Giants. (WNZR purchased this hog with Kokosing Inc.)

Hog #2 – A 245 pound hog from Ethan Wilson from Howard.  The purchase price was $4.25 a pound giving a total price of $1,041.25.  Ethan belongs to the East Knox FFA. (WNZR purchased this hog with A+ Autobrokers)

Hog #3 – A 226 pound hog from Dreanna Perry from Centerburg. The purchase price was $4.00 a pound giving a total price of $904. Dreanna’s 4-H Club is Smokin’ Spurs. (WNZR purchased this hog with Kokosing Inc.)

Hog #4 – A 250 pound hog from Cole Starr from Howard. The purchase price was $3.50 a pound giving a total price of $875.  Cole is a member of the East Knox FFA. (WNZR purchased this hog with A+ Autobrokers.)

Smithhisler Meats will provide the processing.

The total amount of our hog purchase: $3,856.25

For more details on how to register and win, go to http://wnzr.fm/knox-county-fair.html

 

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Knox County Fair Week- Favorite Events and Shows.

This week is special on The Morning Thing. We are honoring the Knox County Fair by featuring YOU and your fair favorites in our Fair Fave 5 week. On Tuesday, we talked about your favorite events and shows!

Click HERE to hear the 2018 Morning Thing Knox County Fair Favorite Events/Shows Montage. You’ll love hearing stories from our amazing 4H Kids!

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The Morning Thing Fave 5 – celebrating National Friends Day!

2018 Summer Staff

In honor of National Best Friends Day, our WNZR staff members shared their favorite “Best Friend Story”. We actually have a Fave 7 this week. Enjoy and give your best friend a call today.

Click HERE to hear a friend story from: Marcy Rinehart, Daria Swisher, Jenna Potts, Lilly Buckley, Todd McKinley, Abigail Brown and Cierra Strawser.

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It is National Donut Day! The Morning Thing celebrates with our 5 favorite crazy donuts.

donuts

It is finally here – National Donut Day! Yipee! 
For our Morning Thing Fave 5, we decided to highlight 5 really crazy donuts that can be found here in the United States. Let us know if you have tried any of these recipes.

Samoa

samoa

Black Out

Black Out

Bacon Maple Bar

bacon maple bar

French Toast Donut

french toast donut

Ice Cream Done 

ice cream done

 

Have you heard of the Donut Trail? This is a trail of 12 mom-and-pop donut shops across Ohio. You travel the trail, eat donuts and complete a Donut Trail passport. At the end, you get an exclusive trail t-shirt! For more information visit BCDonutTrail.com or the Donut Trail FAQ page.
(Top picture from http://www.genconnect.com)
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The Morning Thing Fave 5 – why we LOVE Memorial Day

Memorial-Day-2018

This week for our Morning Thing Fave 5 – several of our staff members shared their favorite way to observe Memorial Day and honor those who have served.

Marcy Rinehart

Daria Swisher

Abigail Brown

Lilly Buckley

Todd McKinley

(Picture from http://www.memorialdayimages.org)

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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)! 🙂

unnamed

#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.

download

#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.

 

kansas-city-barbeque-sundae-2

#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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