"Come on In My Kitchen" with Wade England

If you would like to order copies of any of the episodes please contact Aaron Reece at areeceepb@glasgow-ky.com or call (270)659-3534. Episodes are on DVD and are $13.00 plus tax each.

Click here to see the Cinco de Mayo episode of Come On In My Kitchen

Superbowl Episode

Crock Pot Chili

Ingredients:
2 lbs. hot sausage
1 lb. beef stew meat
1 46 oz. can of tomato juice
2 14.5 oz. cans of chili beans
2 14.5 oz. cans of Rotel
1 small onion
1 green bell pepper
3-5 jalapeno peppers
2 packages of McCormick chili seasoning
1 tablespoon Worcestershire sauce
Salt to taste

Add tomato juice, chili beans, rotel and chili seasoning to a large crock pot. Dice onion and bell pepper and add to crock pot. Chop jalapenos and add to crock pot (to lessen the heat of the jalapenos you may devein them and remove the seeds).

Heat large frying pan over medium heat. Add Worcestershire sauce and beef stew meat. Cook meat 5-10 minutes or until outside of meat is brown. Add the stew meat to the crock pot. In the same frying pan brown the 2 lbs. of sausage. Drain the grease from the sausage and add sausage to the crock pot.

Stir all ingredients in the crock pot so that they are evenly mixed. Cook for 2 hours on high. Taste chili and add salt to taste. Turn down to low and cook 4-8 hours. Serve with cheese, sour cream or you favorite chili toppings.

Chicken Fingers

Ingredients:
2 lbs. boneless chicken breast tenders
3 cups self rising flour
3-4 tablespoons course ground pepper
1 tablespoon salt (or more to taste)
1 tablespoon garlic powder
Buttermilk

Cut chicken tenders in half and place in 1 gallon zip lock bag. Add buttermilk until the chicken is completely covered. Place in fridge and marinate at least 4-6 hours.

Add flour, pepper, salt, and garlic powder to a large bowl and mix thoroughly. Add more salt and pepper to taste if needed. Heat deep fryer to 350 degrees. Dredge marinated chicken in flour mixture making sure that chicken is covered evenly. Add chicken to deep fryer and cook 10-15 minutes or until chicken is golden brown.

For buffalo style chicken fingers let the chicken cool for 5 minutes and then add the chicken and your favorite hot sauce to a large bowl and toss until chicken is covered.

Pepper Jack Sausage Balls

Ingredients:
1 lb hot sausage
2 ½ cups bisquick
2 cups pepper jack cheese
¼ cup milk

Brown sausage in a large skillet over medium heat, drain the grease from the sausage and place the sausage in a large mixing bowl. Add cheese and bisquick a little at a time and mix until all ingredients are added. Add milk until the mixture sticks together well but is not too dry.

Preheat oven to 300 degrees. Roll sausage mixture into 1-2 inch balls. Place on a greased baking sheet and cook for 15 minutes or until the sausage balls are brown on the outside.

Valetine’s Episode

Pasta Alfredo

Ingredients:
1/2 cup (1 stick) sweet salted butter
1–2 tablespoons garlic powder
2 cups heavy cream
1/4 teaspoon white pepper
Salt to taste
1/4-1/2 cup grated parmesan cheese
1/4-1/2 cup mozzarella cheese
1/4 cup fresh chopped parsley
1 box of pasta

Directions:

Melt butter in medium saucepan over medium/low heat. Add the heavy cream and bring mixture to a simmer. Add white pepper and garlic powder and continue to simmer for 10-15 minutes. Make sure to stir often. Season with salt to taste. If needed add more garlic powder.

Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.

When sauce has thickened add the Mozzarella cheese and stir until smooth. REMEMBER TO STIR FREQUENTLY.

While the sauce cooks, boil noodles for 10-13 minutes. Drain the pasta and return it to pot. Add alfredo sauce and stir until the sauce is evenly mixed with the noodles. When serving sprinkle fresh parsley over the top of pasta alfredo.

Garlic Bread

Ingredients:
1 loaf of Italian or French bread (from grocery deli)
Spreadable butter
Italian seasoning
Garlic powder
Shredded parmesan cheese

Directions:

Preheat oven to 350 degrees. Cut bread into 1” slices and place on a baking sheet. Butter top side of each piece of bread. Lightly season bread with garlic powder and Italian seasoning. Top each piece of bread with 1-2 tablespoons of shredded parmesan cheese.

Place bread in oven for 10 minutes. After 10 minutes switch oven to high broil and cook until the bread has browned on top. Make sure to keep an eye on the bread so that it doesn’t burn.

Blue Cheese or Feta Cheese Salad Dressing

Ingredients:
2 1/2 ounces blue cheese (or feta cheese)
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons plain yogurt
1 teaspoon white wine vinegar
1/2 teaspoon sugar (optional)
1/4 teaspoon garlic powder (& 1/2 teaspoon oregano for feta dressing)
Salt and freshly ground black pepper

Directions:

In a small bowl, mash blue cheese (or feta cheese) and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, yogurt, vinegar, sugar (optional), and garlic powder until well blended (if making feta dressing add oregano). Season to taste with salt and pepper

Brownies `a la Mode

Ingredients:
1 box of milk chocolate brownie mix
2 eggs
1/2 cup of oil
1/4 cup of buttermilk
1 bag of peanut butter/chocolate chips
2 scoops of vanilla ice cream
Chocolate syrup

Directions:

Preheat oven to 350 degrees. Combine brownie mix, eggs, oil, and buttermilk in a large mixing bowl. Mix thoroughly until the mixture is smooth. Add peanut butter and chocolate chips (add only as much as you want, usually 1/2 of the bag is plenty). Pour mixture into a 13x9 greased baking pan. Bake in oven for 15-20 minutes or until you can stick a toothpick into the middle and it comes out clean. Let brownies cool and then cut them into 3”-4” squares. Serve with 1-2 scoops of ice cream with chocolate syrup drizzled on top.

Mardi Gras Episode

Jambalaya

Ingredients:
1-1 ½ pound of boneless chicken breast
1 pound of andouille or smoked sausage
1 pound of shrimp
1 large onion diced
1 green bell pepper diced
2-3 stalks of celery diced
3-4 cloves garlic minced
2 tablespoons fresh parsley chopped
1 32 oz. container of chicken stock
1 14.5 oz. can of crushed or diced tomoatoes
2 cups of uncooked white rice
2-3 tablespoons of Cajun seasoning
1 teaspoon dried thyme
3 bay leaves
2 teaspoons of Worcestershire sauce
1-2 teaspoons of hot sauce

Directions:

Heat a large dutch oven or pot over a medium high heat. Cut chicken into small 1-2 inch pieces. Cut sausage into small ¼ inch slices. Place chicken and sausage into dutch oven and cook until some fat is rendered. Add onions, peppers, celery, garlic and parsley to the meat and cook until the vegetables are transparent. Add rice, chicken stock, tomatoes, seasoning, thyme and bay leaves. Turn heat up until it begins to boil. Add shrimp, turn down to a simmer and cover pot. Cook until most of the liquid has absorbed into the rice making sure to stir often. Add Worcestershire sauce and hot sauce and simmer until the rest of the liquid has absorbed. Taste and add more seasoning if necessary. Serve with hot sauce and French bread.

Spicy Seafood Gumbo

1 cup vegetable oil
1 cup flour
4 medium onions
8 stalks celery
2 red peppers
2 green peppers
3 cloves garlic
60 oz of chicken broth
2 28oz. cans chopped or crushed tomatoes
1 pound sliced okra
1/4 cup Worcestershire sauce
1 tablespoon hot sauce
5 bay leaves
1/2 cup parsley
2-3 tablespoons Cajun seasoning
2 pounds shrimp
1 pound crawfish tails
1 pound Andouille sausage
1 teaspoon Thyme
1 teaspoon cayenne pepper
1-2 tablespoons gumbo File'

Directions:

Combine oil and flour over low heat for roux. Make sure to whisk often to keep roux from burning. The roux will take 30-45 minutes to reach a nice chocolate color. Add onions to roux and cook until onions begin to become transparent. You can begin to turn the heat up after onions are added. Add tomatoes, vegetables and chicken stock and turn up heat so the mixture begins to simmer. Cut andouille into ¼ inch slices and brown in pan over medium high heat. Set sausage aside and cook okra in the fat that was rendered from sausage. Add everything except crawfish and shrimp, season and bring to boil. Add shrimp and crawfish, reduce heat and simmer for one hour. Taste the stock and adjust seasoning if necessary. If desired add 1-2 tablespoons of gumbo file'. Serve in a bowl over cooked white rice with hot sauce and French bread.

St. Patrick's Episode

Irish Beef Stew

Ingredients:
2 pounds lean beef stew meat
3 tablespoons of vegetable oil, divided
2 tablespoons all-purpose flour
Freshly ground pepper to taste
Salt to taste
1 pinch cayenne pepper
3 cloves garlic minced
1 large onion chopped
2 tablespoons tomato paste
1-1 1/2 cups beef broth
1 bottle of Irish stout beer
2 cups chopped carrot
2 large potatoes diced
1-2 teaspoons thyme
1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon sugar
¼ cup chopped fresh parsley

Directions:

Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.

Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions and garlic and cook until onion is tender. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.

Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer and the beef broth, and add the carrots, potatoes and thyme. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. Add salt and pepper to taste. Mix together the cornstarch and cold water. Stir into the stew and simmer until thickened. Add sugar, taste and adjust seasoning before serving. Garnish with chopped parsley.

Irish Soda Flarns

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
Salt to taste

Directions:

Preheat heavy based flat griddle or skillet on medium to low heat. Place flour and salt in a bowl and sift in baking soda. Make a well in the center, and pour in the buttermilk. Work quickly to mix into dough and knead very lightly on a well floured surface. Form into a flattened circle, about 1/2 inch thick and cut into quarters with a floured knife. Sprinkle a little flour over the base of the hot pan and cook the farls for 6 to 8 minutes on each side or until golden brown.

Pizza, Pizza Episode

Pizza Dough

Ingredients:
2 1/2 cups all-purpose flour
1 package dry yeast
1 cup warm water with sugar
2 tablespoons sugar
2 tablespoons olive oil
1/2 teaspoon salt
1-2 teaspoons garlic powder
Corn meal
Olive oil
Italian seasoning

Directions:

Disolve some sugar into 1 cup warm water. Pour in yeast and let sit for 10 minutes, yeast should start to foam. Pour into a large bowl and add remaining ingredients and mix together until dough is right consistency. Cover and let dough rise for about 20-30 minutes.

Spread flour on clean area of counter. Knead the dough and place it on the counter. Flour a rolling pin and roll the dough to make a large thin pizza crust. Brush a pizza stone with olive oil and sprinkle a small amount of corn meal over the stone. Place the dough on the stone and trim excess dough off with a pizza cutter.

Preheat oven to 425. Brush top of pizza crust with melted butter, italian seasoning and garlic powder. Pre-cook crust for 10 minutes. Remove crust and add sauce and toppings. Place pizza back in oven and cook for 20 minutes.

*Note: You may use store bought pizza sauce or you can make your own using 2 cans of tomato puree, 1 small can tomato paste and season it to taste with italian seasoning, garlic powder, onion powder, salt, pepper and sugar. Mix ingredients and cook on medium heat about 20-30 minutes stirring often.

Cinco de Mayo Episode

Seasoned Taco Meat

Ingredients:
2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, chopped
3 large garlic cloves, minced
3 tablespoons chili powder
2 teaspoons dried oregano
1 tablespoon ground cumin
2 pounds lean ground beef
1 pound chorizo sausage
1 (14.5 ounce) can petite diced tomatoes
Salt and pepper, to taste
1 tablespoon sugar
1/4 cup chopped cilantro
1/4 cup cornmeal

Directions:

Heat oil in a 12-inch skillet until shimmering. Add onion and bell pepper; saute until soft, about 5 minutes. Add garlic, chili powder, oregano and cumin; saute until fragrant, about 1 minute. Add beef and chorizo (make sure to take chorizo out of skin) cook, stirring often, until it loses its raw color. Stir in tomatoes; simmer to blend flavors, about 5 minutes. Add salt, pepper and sugar, to taste. Stir in cornmeal; cook, stirring constantly, until it thickens, almost instantly. Cool and refrigerate (or serve warm for dinner as tacos or nachos).

Fresh Fried Corn Chips and Tomatillo Salsa

Ingredients:
1 pound tomatillos, husked and rinsed
1 jalapeno, stemmed
1 small Spanish onion, quartered
5 to 6 garlic cloves
1 tablespoon kosher salt
1 bunch fresh cilantro, leaves coarsely chopped
2 lime, juiced
Vegetable oil, for frying
12 corn tortillas
Kosher salt

Directions:

Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Drain and reserve cooking liquid. Add the cooked vegetables to a blender with the cilantro leaves and lime juice. *Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree - be careful when you process the hot liquid as it will expand - so make sure you hold the lid down firmly. Taste and adjust seasoning with more cilantro, lime juice, or salt according to preference.

Prepare corn chips. Preheat oil to 375 degrees F. Cut tortillas into large wedges and deep- fry in batches until golden and crispy, approximately 1 to 2 minutes. Season immediately with salt so it sticks and serve warm chips with tomatillo salsa.

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Sopapilla with Ice Cream

Ingredients:
Small package of flour tortillas
3 tablespoons sugar
3 tablespoons cinnamon
Vanilla ice cream
Chocolate syrup
Honey
Strawberry sundae topping
Cool whip
Vegetable oil, for frying

Directions:

Prepare tortillas. Preheat oil to 375 degrees F. Cut tortillas into large wedges and deep- fry in batches until golden and crispy, approximately 1 to 2 minutes. Season immediately with equal parts of sugar and cinnamon. Place 4 tortilla peices on a plate and top with ice cream and toppings.

Muffuletta & Fries Episode

Central Grocery's Muffuletta

Ingredients:
4 medium celery ribs, finely chopped (about 1 1/4 cups)
1 cup drained giardiniera, finely chopped (Italian mixed, pickled vegetables)
1 cup loosely packed fresh parsley, chopped
3/4 cup pitted green olives, finely chopped
1/4 cup extra virgin olive oil
1/4 teaspoon fresh coarse ground black pepper
1 garlic clove, minced
1 loaf French bread or 1 Italian bread, cut horizontally in half
6 ounces thinly sliced smoked ham
6 ounces thinly sliced provolone cheese
6 ounces thinly sliced genoa salami

Directions:

In a medium bowl, combine celery, giardiniera, parsley, olives, olive oil, black pepper, and garlic. Set aside. On bottom half of bread, spread half of the olive mixture; top with the ham, cheese, salami, and remaining olive mixture. Replace top half of bread; press halves together. Wrap sandwich tightly in plastic wrap, then in foil, and refrigerate for at least 2 hours or up to 24 hours. Cut into wedges and serve.

French Bread

Ingredients:
2 cups warm water
1 tablespoon yeast
1 tablespoon vegetable oil
1 tablespoon sugar
2 teaspoons salt
5-5 1/2 cups bread flour

Directions:

Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes). Add salt, oil, and 3 cups flour; beat for 2 minutes. Stir in 2 cups flour to make a stiff dough. Knead until smooth and elastic, about 10 minutes. Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled. Punch down and divide in half. Shape dough into two long slender loaves. Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet. Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors). Cover and let rise until doubled. Bake at 375 degrees for about 30 minutes. Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust.

French Fries

Ingredients:
4-5 baking potatoes
Garlic powder, salt, black pepper, cayenne pepper to taste (for seasoning)
Canola oil (for deep fryer or you can use a deep dutch oven)

Directions:

Wash the potatoes and then cut them into 1/3" slices and then slice into 1/3" sticks. Place the cut potatoes into ice water and let them sit for about 30 minutes. Heat oil to 325 degrees. Fry small batches of potatoes for about 5 minutes or until potato is done. Place on a paper towel to let them cool. Raise temperature of oil to 350 degrees. Fry small batches of potatoes again until golden brown. Remove fries and season with spice mixture to taste.

Chicken Parmesan Episode

Chicken Parmesan

Ingredients:
Boneless, skinless chicken breasts (2-4)*
Italian bread crumbs
Eggs (2-4)*
1 lb noodles
Extra virgin olive oil
Grated parmesan cheese
Garlic powder to taste
Salt and pepper to taste
Marinara sauce
Sliced mozerella cheese

Directions:

Begin by bringing a large pot of water to a boil. Add a small amount of olive oil and season with salt. Add noodles and cook to al dente. On a cutting board lay out a large peice of plastic wrap. Place the chicken breast on the plastic wrap and then fold the plastic wrap over the chicken so that both sides are covered. With a kitchen mallet or a heavy glass pound the chicken flat. After the chicken is pounded season with salt, pepper and garlic powder. Repeat for the other chicken breasts. In a medium bowl break the eggs and beat until the yolks and whites are mixed. On a large plate pour out italian bread crumbs and parmesan cheese and mix with a fork until the cheese is evenly distributed in the bread crumbs. In a large skillet pour about 1/4" of olive oil so that the entire skillet is covered and heat over a medium heat. When oil is hot dredge the chicken in the egg wash and then in the bread crumbs. Add to the skillet and cook on each side until the chicken is a golden brown (about 3-5 minutes per side). Once all of the chicken is cooked rinse out the skillet and return to medium heat. Add the marinara sauce to the skillet and cook until it is heated through. Place the cooked chicken breasts back in the skillet on top of the sauce. Add 1 slice of mozerella cheese to each chicken breast and let it heat until the cheese starts to melt (you can cover the skillet if you have lid that will fit it). Once the cheese melts place a scoop of noodles on a plate and then cover the noodles with sauce and one of the chicken breasts. You may garnish the top of the shicken with chopped fresh parsley or basil.

*Note: Depending on how many servings you want to make you may use different amounts of chicken and eggs. You also may use store bought spaghetti sauce or you can make your own using 1 can of tomato sauce, 1 can of diced tomatoes and 1 small can tomato paste and season it to taste with italian seasoning, garlic powder, onion powder, salt, pepper and sugar. Mix ingredients and cook on medium heat about 20-30 minutes stirring often.