The Lake Kitchen » Fox Q13

Thanksgiving Classics – Healthy Alternatives to Classic Recipes

Jill — Thu, 25 Nov 2010 23:07:57 +0000

Happy Thanksgiving! I put together a couple of recipes that are full flavored, healthy alternative to Thanksgiving classics: Sweet Potatoes and Sausage Stuffing. I shared these recipes with Mark Wright from Fox Q13 Morning News, I hope you enjoy the segment and these delicious Thanksgiving recipes!

Wine Pairings:

I enlisted a couple of expert wine tasters (okay, they were my good friends, but they love wine all the same) to help pair some of Chateau Ste Michelle’s delicious wines with my Thanksgiving recipes. I love to try several different varietals of wines with each recipe, I have my friends sample each dish with each wine and see which ones they think pair best. Chateau Ste Michelle is one of my favorite wines, and I’m very thankful to them for providing the wine for my Thanksgiving segment.

It’s a lot of fun and it’s amazing how different wines taste so different with each dish! The results were almost unanimous, here are my suggested pairings:

Sweet Potato Mash – Pairs well with the Chateau Ste Michelle Cabernet Sauvignon.
Butternut Squash and Sausage Stuffing – Pairs well with the Eroica Riesling.

I’ll be back on Q13 in December for a Christmas Party segment and then sharing some fun, delicious New Year’s recipes and drinks!

Recipes from the Thanksgiving Segment:

Butternut Squash and Sausage Stuffing

Sweet Potato Mash

Jill Sharpe’s 4th of July Meals Segment Fox Q13 Seattle

Jill — Thu, 01 Jul 2010 15:09:54 +0000

Shrimp Surf Kabobs

Jill — Thu, 17 Jun 2010 10:48:50 +0000

This recipe was featured on Jill’s Father’s Day segment on Fox Q13 Morning News which aired on Friday, June 18th, 2010. Click here to watch the video of Jill preparing this recipe and for the other Kabob recipes that went along with this one.

Ingredients

2/3 cup pineapple juice
2 teaspoons lemon juice
1 teaspoon lime juice
1 Tablespoon soy sauce
2 quarter size slices of ginger root
pinch or 2 or cayenne pepper
2 teaspoons honey
1 Tablespoon olive oil
24 shrimp 26-30 count, peeled and deveined
¾ teaspoon arrowroot (or cornstarch)
2-3 green onions, 1 inch pieces
salt and pepper

Directions

Soak 12, 6 inch wooden skewers in water.
In a medium bowl whisk together all the ingredients thru the olive oil. Add the shrimp and keep in the fridge for 30-45 minutes.
Before you turn your grill on, spray your grill with High Heat Pam and then Pre-heat your grill to 350.
Remove the shrimp from the marinade and pour the marinade into a small sauté pan, whisk the arrowroot into the cold marinade. Once the arrowroot is mixed in, turn the heat onto medium and bring to a simmer and reduce for about 3 minutes.
Meanwhile, with one skewer, skew through one piece of green onion, then skew the thick top part of the shrimp and then skew the tail (see photo). Repeat with green onion, shrimp and then finish with a green onion. Repeat with remaining skewers.
Season shrimp with salt and pepper and place on the grill.
Cook for 2-3 minutes on each side. They are done when they turn pink and opaque.
Plat, pour sauce over cooked shrimp and serve.

Superbowl Snacks Video – Sliders, Potato Skins and Pita Pizzas!

Jill — Fri, 05 Feb 2010 15:51:51 +0000

Recipes featured on the Superbowl Snacks segment:

Superbowl Snack Recipes

Jill — Thu, 04 Feb 2010 14:45:31 +0000

Welcome everyone from Fox Q13 Morning News! Below you will find all of the recipes from this morning’s Superbowl Snacks segment. If you have any questions or comments please feel free to leave them. Enjoy!

Recipes from today’s segment:

Champagne Bar

Jill — Mon, 28 Dec 2009 10:16:32 +0000

A New Year’s Celebration just isn’t complete without Champagne, and I’ve put together a selection of three different Champagne drinks to help you ring in the New Year.
We’ll start off with a delicious “Mexican Bubbly”, along with M&J’s Champagne Spritzer and finish the trio with a Pomegranate Champagne Twist. Champagne is a fun and easy drink to get creative with!

M&J’s Champagne Spritzer

1 part Chardonnay
2 parts Pineapple banana juice
Champagne
In a large pitcher mix the chardonnay and the juice together. Fill a champagne flute 3/4 full with chardonnay/juice mix and top with champagne.

Mexican Bubbly

3 parts Limeade
1 part Tequila
Champagne
In a large pitcher mix together limeade and tequila. Fill a champagne flute 3/4 full with limeade and tequila mix and top with champagne.

Pom Pom

Pomegranate juice
Champagne
Pomegranate seeds
Fill a champagne flute 1/4 full with pomegranate juice, fill to the top with champagne and top with a few pomegranate seeds.

Shrimp Saute with a Herb Yogurt Sauce

Jill — Sun, 27 Dec 2009 10:22:39 +0000

This appetizer is perfect to make ahead. The sauce can be made and stored in the fridge up 2 days in advance. Saute the shrimp and keep in the fridge for up to1 day.
Make sure to keep the sauce chilled when serving. I like to fill a freezer safe bowl with water and place a smaller metal bowl inside the bowl filled with water, place in the freezer over night or until frozen solid. Place the dip in the frozen bowls and serve.

Ingredients

2 pounds shrimp, peeled and de-veined
2 Tablespoons butter
salt and pepper

Directions

Place a large sauté pan over medium-high heat. Add butter and allow to melt.
Add shrimp to the melted butter and sauté for about 5 minutes, you want them to be curled up, firm and pink.
Remove from the sauté pan and serve or keep in the fridge until ready to serve.

Herb Yogurt Sauce

Ingredients

1 small clove garlic
1/4 cup yogurt
2 cups mayo
4 sprigs of chives
4 large basil leafs
1/4 teaspoon lemon juice
1/4 teaspoon sugar
1/4 teaspoon paprika

Directions

Place all of the ingredients in the bowl of a food processor, blend until well combined.

Antipasto Platter

Jill — Sun, 27 Dec 2009 10:18:48 +0000

This appetizer is the ultimate in make ahead. Arrange the platter up to a day ahead, keeping the bread separate. When you are ready to serve, put the platter out on the counter finish with the bread and serve.
This can be out for several hours with out refrigeration.

Ingredients

8 oz or 2 large balls fresh mozzarella cheese
5 dates, sliced and half and pit removed
10 slices prosciutto
1 cup pitted mixed olives, in a small bowl
1 1/2 cups marinated artichokes, in a small bowl
1/2 pound Brie3/4 pound White cheddar, sliced thin
1/2 pound blue or gloucester cheese
1/2 pound parrano or gouda cheese, sliced thin
1 1/2 cups tomatoes
1 1/2 pounds salami
1 baguette, sliced into 1/2 inch rounds

Directions

Slice each mozzarella ball into 5 slices.
Lay half of a date on each slice of mozzarella. Wrap each mozzarella and date with a slice of prosciutto.
On a large platter place the bowls of olives and artichokes in the middle.
Arrange cheeses, salami, prosciutto wraps, tomatoes and bread around the olives and artichokes.

Merry Christmas and Happy Holidays Fox Q13 Visitors

Jill — Tue, 22 Dec 2009 17:09:48 +0000

I’d like to wish you all Merry Christmas and Happy Holidays from the Lake Kitchen! Christmas is such a fun time of year, especially if you like to cook and bake! I’ve put together some fun cookie recipes and ideas for your Holiday party that will add a fun and easy twist to your Christmas cookies. And the cookie trees will make a sweet treat for your friends and family!

Fall Foods Segment on Fox Q13 News

Jill — Tue, 13 Oct 2009 16:17:58 +0000

Welcome everyone from Q13 Fox News! Below are the links to the recipes from this morning’s segment and the Fall Foods segment which has been posted to YouTube. Enjoy and Sweet Dishes!