Tag: food

Eating your Water and Hydration Tips

This morning on the Morning thing we talked about hydration and how to make it simpler. We know that hydration can seem like a huge task when we look how much water we should be drinking through the day.

We explored ways that not only to get hydrated by drinking water, but also eating it. There are several fruits and vegetables that can help with hydrating you.

If you missed it HERE are 10 fruits and vegetables that you can eat to help you stay hydrated.

We also talked about creative ways to drink more water throughout the day which can help keep you hydrated. If you missed any of these creative ways click HERE

 

Picture from https://www.doctoroz.com

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Fruit of the Spirit and First Friday Exhibit

Today on The Morning Thing we talked about the fruit of the spirit and how we can put the fruit into use in our own lives.

We found several verse about the fruit of the spirit and a great article that talks on each fruit. If you missed anything check out the article HERE.

 

We also talked with Ken Shaffer about he and his wife’s celebration of their 60th anniversary with an exhibit, which will be featured at tomorrow evening’s First Friday. If you missed any of that talk with Ken click HERE

 

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Easy, delicious, stress-free Christmas meal ideas!

(picture from tastemade.com)

Whether it’s breakfast, lunch or dinner the Christmas meal can sometimes be a little stressful. So on the show today we decided to give you some easy ideas to make your Christmas day move along smoothly!

Rachel and Marcy shared a couple breakfast recipes from tastemade.com and allrecipes.com.

Christmas Pancakes 4 ways:

Hot Chocolate Pancakes

Vanilla Eggnog Pancakes

Apple Crisp Pancakes

Gingerbread Pancakes

Check out the recipe here!

Want something savory and salty for breakfast? How about a Baked Omlette? Check out the recipe here!

Or, an Egg Strata? See it here!

Check out the entire list of Christmas meals from allrecipes.com here!

How about a new way to make the Christmas Ham?? Maple syrup and nutmeg are the stars in this meal, and it’s made in a slow cooker! We might even try it out at the Rinehart house! 🙂 Check it out here!

We can’t forget about the sweets! Check out Mini Donut Reindeers, Oreo Polar Bears, and Melted Snowmen Bark here!

Check out Tastemade’s entire list of Christmas recipes here!

 

Continue to listen to WNZR for 24 hours of Christmas music! Don’t forget to listen for the Christmas Gift Exchange each day from 6am-6pm! Go to wnzr.fm for more info!

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Celebrating Happiness and Weird Holidays with FOOD!

zucchini

Today on the Morning Thing, we celebrated Happiness Happens day! This is a day to do what makes you happy and to do things to make others happy! How do you celebrate Happiness Happens Day? With pink lemonade, of course! Did you know that the pink in pink lemonade is not from pink lemons, but from cranberry juice? Click HERE for a recipe.

We also celebrated Sneak Some Zucchini Into Your Neighbor’s Porch Day (no, we’re not making this up). To read about this wacky holiday, click HERE! For some yummy zucchini recipes from cheesy tots to cookies, click HERE! As always, thanks for listening!

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Heart of Ohio USA Days in Centerburg With Candy McCracken

usa days festival-01.jpgToday on the Morning Thing, we talked with Candy McCracken who oversees entertainment at the Heart of Ohio USA Days in Centerburg. She talked about what the schedule looks like, some of the yummy foods visitors can partake in, and what the backup plan is in case of a rain out. Click HERE to listen to the full conversation. As always, thanks for listening!

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Stay Young- Have Fun and Eat Well!

babyToday on the Morning Thing we talked about ways to stay young, because age is just a number, afterall! We talked about keeping your brain sharp by playing some games and making you feel good inside and out with some yummy smart snacking. Click HERE to read about some games to keep you young and HERE for foods to keep you healthy and young. As always, thanks for listening!

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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.

 

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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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.

kansas-city-barbeque-sundae-2

 

 

 

 

 

 

 

Kansas City Barbecue Sundae

spicey-grilled-watermelon

Spicy Grilled Watermelon

bbq-chicken-grilled-pizza

BBQ Chicken Grilled Pizza

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All About Breakfast! – The Morning Thing 6/9/16

Today’s Morning Thing was all about breakfast!

breakfast article 1

 

We shared an article that talked about why it’s so important to eat breakfast within the first hour of waking up. You can find the whole article and read about all those benefits by clicking here.

 

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We also told you the 20 best breakfast foods to eat regularly. You can find the complete list, which includes oatmeal, grapefruit, and even coffee, over here.

 

Once you eat your breakfast, make sure to head over here and tell us why you love your dad so he can be entered in our “Take Dad To Dinner” contest!

 

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