Be sure to post comments and let me know what you think!

Merry Christmas, Enjoy!

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

Be sure to tune in to Fox Q13 Morning News Friday, April 2nd for some delicious Easter brunch (or dinner) ideas. Below are the recipes, enjoy and Happy Easter!

Jill’s Easter Meals segment on Fox Q13 Morning News

• Baked Ham with a Honey Bourbon Glaze
• White Chocolate Citrus Bread Pudding with a Rosemary Caramel Sauce
• Sonrise Punch
• Prosciutto and Parmesan Wrapped Asparagus Topped with Poached Eggs

Happy New Year Q13 Visitors!

I want to wish everyone a Happy New Year, 2009 has been an exciting year for me and I’m looking forward to 2010!

I’ve created some fun New Year’s Day appetizers that are simple to make and will look and taste delicious. To top off things off, I’ve got three different Champagne drinks that will help you ring in the New Year!

Sweet Dishes!

Recipe Quick Links

• Sun Dried Tomato and Spinach Artichoke Dip
• Champagne Bar
• Antipasto Platter

• Vampire Veggies
• Mummy Mashed Potatoes
• Cyclops Deviled Eggs
• Ghostly Caramel Apples

Recipes featured on Q13 Fox morning news.

Q13 Morning News, Healthy After School Snacks.

When looking for inspiration for recipes for this mornings segment on Q13, I went to my 4 1/2 year old nephew and my 17 year old brother-in-law. I asked them what they like to eat, how they like to eat it and items they won’t go near. Once created, these recipes were kid tested and mother approved. Easy, fast and healthy.

The night before my segment, I set up my kitchen table exactly how I want it to look on camera. I make sure the colors blend, there is enough height and it looks clean and organized. Once the table is just how I want it, its time to gather all the ingredients and get as much packed up as possible.

Because I did a set up and pack up the night before the morning is quick and easy! The car was packed and we were off to the studio. The crew at Q13 is friendly, nice and so easy to work with, it really makes for a fun and enjoyable segment.

Below are the recipes that were featured on the segment plus a couple of bonus recipes just for TheLakeKitchen.com readers! Enjoy!

3 Point Dunkers
Serves 1

• 1/2 Cup each carrot sticks, celery and whole wheat pretzels.

• 1 1/2 Tablespoons each whipped light cream cheese, honey and almond butter.

Place veggies and pretzels in cups and the dips in 3 separate bowls. Dunk veggies and pretzels in dips.

Apple Cup Crunch
Serves 1

• 1/2 cup unsweetened apple sauce.
• 1/4 cup golden grams, smashed.

Top applesauce with smashed golden grams.

Turkey Pinwheels
Serves 1

• 1 whole wheat tortilla
• 2 Tablespoons light cream cheese
• 2 slices turkey
• 3 small dill pickles

Spread cream cheese over tortilla, lay the turkey over the cream cheese and make a line of pickles in the center. Roll from one end to the other, slice into 8 pinwheels and secure with a toothpick.

Peach Gingersnap
Serves 1

• 1 peach, sliced in half and pit removed
• 1/4 cup low-fat vanilla yogurt
• 1/4 cup gingersnaps, crushed

Spoon yogurt into the cavity of each half of peach, top with gingersnaps.

Baked Steak Fries
Serves 4

• 1 1/2 pound fingerling potatoes
• 2 tablespoons olive oil
• 1 tablespoon Johnny’s Seasoning salt

Pre-heat your oven to 400°. Slice potatoes in half length wise. Place on a Silpat (healthier alternative) or greased cookie sheet and sprinkle evenly with olive oil and seasoning. Bake on the top rack for 25-30 minutes.

Honey mustard sauce: mix together 1/4 cup honey Dijon mustard, 1/2 tablespoon honey and a pinch of salt.

‘Smiley’ Pita Pizza
Serves 1

• 1 whole wheat pita
• 1/4 cup tomato sauce
• 1/4 cup low-fat mozzarella
• 1 tablespoon Parmesan cheese, shredded
• 3 slices turkey-roni
• 2 tablespoons pineapple chunks

Spread tomato sauce over the pita, sprinkle cheese over it evenly, make eyes and nose with the turkey-roni and a mouth with the pineapple chunks. Bake in a toaster oven at 350° for 8-10 minutes or until the cheese is melted.