Morning Show (442)

Monday, 09 December 2013 19:07

Red Panic Button

Red Panic Button

With many people, especially children and young adults getting their first smart phone this Christmas, here's some piece of mind. Red Panic Button can send emergency emails, texts and social media posts.

Pre-program an emergency contact in the app's settings. If the phone's owner is ever in an accident, in trouble or just plain lost, press the icon on your screen and it will get send your alert to your emergency contact.

Free for Android with in-app add-ons to purchase

Full version available for iPhones and iPads: $2.99

*The paid version includes emergency calling, unlimited panic contacts and of course, no ads.

Tuesday, 03 December 2013 07:45

Swiss Army Apps

Swiss Army Knife / App Box Pro

This app is an all-in-one of useful tools. Instead of downloading separate apps for a flashlight, a timer, stop watch, calculator and bubble level, this app has them all.

Swiss Army Knife: Free for Android Includes: A flashlight, unit converter, timer, stop watch, compass, bubble level, calculator, magnifying glass, mirror and ruler.

App Box Pro: $0.99 on itunes Includes a few more goodies in addition to those mentioned above: Battery Life, loan calculator, a secure wallet, tip calculator and an alarm clock.

Thursday, 21 November 2013 10:51

Pumpkin French Toast

Pumpkin French Toast
By Chef Christian Nagy
Makes 12 slices


8 eggs

1 cup pumpkin puree

½ teaspoon cinnamon

¼ teaspoon nutmeg

1/8 teaspoon clove

1/3 cup milk

3 Tablespoons butter

1 loaf challah bread


Maple syrup and powdered sugar for garnish


In a large mixing bowl, whisk together eggs, puree, cinnamon, nutmeg, clove and milk until thoroughly combined.  Dunk thick slices of challah bread into the mixing bowl allow the bread to soak up the pumpkin mixture.


Heat a large sauté pan on medium heat.  Add butter and allow to melt.  Add slices of bread and cook until a golden brown crisp on the outside.  Serve with syrup and sprinkled with powdered sugar.

Thursday, 24 October 2013 09:24

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
Yields 1 dozen


2 Sticks (8 oz.) unsalted butter, room temperature

1 cup light brown sugar

½ cup canned pumpkin puree

1 egg

1 ½ teaspoons baking soda

2 cups AP flour

1 ½ teaspoon pumpkin pie spice

1 teaspoon vanilla extract

¼ teaspoon salt

½ cup chocolate


Preheat oven to 350 degrees F.

Cream together butter and sugar until light and fluffy.  Add pumpkin puree and egg and mix until combined.  Add baking soda, flour, spice, vanilla and salt and stir until combined.  Do not over mix.  Fold in chocolate chips.

Scoop onto a parchment lined baking sheet.  Bake 10-12 minutes until golden brown.

Thursday, 24 October 2013 09:20

Apple Cinnamon Buns with Cream Cheese Drizzle

Apple Cinnamon Buns with Cream Cheese Drizzle

4 cups all purpose flour

1 pkg. dry active yeast

1 cup warm milk, scalded & skimmed

1/2 cup granulated sugar

1/3 cup butter, melted

1 tsp. salt

2 eggs

Bun filling:

2 granny smith apples, peeled, cored, and diced small

1 cup brown sugar, firmly packed

3 Tbsp. cinnamon

1/3 cup unsalted butter, softened

Dissolve yeast in warm milk.

Cream together sugar, butter, eggs, and salt. Add flour. Turn the dough out onto a lightly floured surface and knead until smooth.

Place in a very lightly greased bowl, turning once to grease top. Cover and let rise in a warm place free from draft from a minimum of 1 hour until dough as nearly doubled in size. Can be refrigerated overnight.

When dough is ready, in a separate bowl mix brown sugar and cinnamon and apples.

Punch down dough and roll out on a lightly floured surface. Roll the dough into a rectangle shape about 1/4” thick. Spread the softened butter, from the filling, evenly over the surface of the dough, and sprinkle evenly with apple cinnamon sugar mixture. Roll up the dough like a jelly roll.

Cut the rolled dough into 1 3/4” slices and place on a parchment lined baking sheet, allow about 1” of space between each roll. Put rolls into a warm place and allow to double in size, approximately 30 minutes.

Bake for 10 to 15 minutes until lightly golden. Ice the rolls when still warm.


Cream Cheese Drizzle

2 sticks butter, softened

3 cups confectioners’ sugar

1/2 cup cream cheese

1 tsp. vanilla extract

1/4 tsp. salt


Whip together all ingredients. Drizzle over warm buns.


Thursday, 10 October 2013 14:16


One 6-inch Cheesecake


For the Base

1 Cup                           Oreo cookie crumbs

3 tsp                             Instant Espresso Powder

4 Tbsp                          Butter, unsalted, melted


For the Cake

1 lb                               Cream Cheese, at room temperature

1/2 Cup                         Brown Sugar, packed

1/3 Cup                         Sugar, granulated

1 Tablespoon                Instant Espresso Powder

2                                  Eggs, large, room temperature

2                                  Egg Yolks, large, room temperature

1 Tbsp                          vanilla extract



For the Topping

3/4 Cup                         Heavy Cream

1/8 tsp                          Cocoa Powder




1.     In a food processor, combine crumbs, espresso powder, and butter until it resembles wet sand.  May end up using more or less butter for this.   Press into bottom of a 6-inch cheesecake pan. Place in refrigerator to chill while you are mixing together the filling.


2.     Heat oven to 325 degrees. Fill a kettle with water and bring to a boil. and combine in it the cream cheese, brown sugar, white sugar, espresso, eggs, egg yolks and vanilla. Process to make a smooth mixture with no coffee powder visible.


3.     Cover outside of pan with a protective layer of plastic wrap covered with a double layer of foil. Fill with cream cheese batter, and place in a roasting pan. Pour boiling water into roasting pan to come about halfway up side of pan. Bake until middle of cake is set but not firm (it should still wobble), 30 to 45 minutes.


4.     Remove cheesecake from water bath and place on a rack. Remove outer layers from pan and allow to cool completely. Refrigerate for at least a few hours, preferably overnight.


5.     Remove cheesecake from refrigerator 20 to 30 minutes before serving. To remove from pan, slide a knife around inside edge of pan, then release sides. Place cheesecake on a platter.


6.     Whisk cream into soft peaks, and spread on top of cake. Push cocoa through a fine-mesh sieve to dust cake.

Friday, 04 October 2013 07:54

Grilled Pork Tenderloin


Grilled Pork Tenderloin

Serves 6-8


1/4 cup olive oil

1/2 cup balsamic vinegar

3 cloves garlic, minced

1/2 Tbsp. dried Herbs de Provence

2 lbs. pork tenderloin

Sea salt and pepper, to taste


Place olive oil, balsamic, garlic, herbs and pork in a large re-sealable plastic bag or shallow baking dish. Allow meat to marinate for 2 to 3 hours in the refrigerator.


Heat the (indoor or outdoor) grill. Remove meat from marinade and pat dry with a paper towel. Discard marinade juices.


Sprinkle tenderloin with salt and pepper on all sides and grill meat until the middle inside of the pork is an internal temperature of 145°F. Note: if the outside of the pork is getting too cooked, without the inside getting to the right temperature, you can transfer the pork to a cookie sheet covered with a little olive oil and roast the tenderloin at 350 degrees F until it is able to reach the proper cook temperature.  Set aside to rest for 5 minutes.


Slice into medallions and serve with mashed potatoes and wine sauce.



Dark Cherry Wine Sauce


2 Tablespoons olive oil
2 cloves garlic, minced
1 Cabernet Sauvignon

1 cup vegetable stock
1 bouquet garni

1 pound frozen dark cherries, chopped
salt, pepper and sugar to taste


Heat oil in a saucepot and sauté garlic.  Add wine, stock, cherries, and bouquet garni.  Simmer until liquid is reduced in half.  Add salt, pepper and sugar to taste.


Wednesday, 25 September 2013 10:46

Cheese Tartlets

Cheese Tartlets
Makes 2 dozen


3 large eggs

¾ cup whole milk or cream

3 teaspoons flours

½ teaspoon salt

Whisk together custard ingredients and place in a pourable bowl or liquid measuring cup.


1 cup minced fresh spinach

1 cup minced onion

1 cup minced red pepper

1 cup minced mushroom

1 Tablespoon  butter


Heat butter and sauté vegetables until tender.  Drain well.


Tart Dough:

2 cups All Purpose flour

½ lb (8oz) unsalted butter, chopped into small pieces and chilled

8 oz. grated sharp cheddar cheese

¼ teaspoon salt

¼ teaspoon cayenne pepper


Preheat oven to 350 degrees F.

In a food processor, pulse together cheese, flour, cayenne pepper and butter just until mixed.  Remove dough from processor and wrap in plastic wrap.  Refrigerate dough for 20 minutes to re-chill butter in the mixture.  Once chilled, make 24 equal sized pieces and flatten them into greased muffin tins.  Make sure the dough covers the bottom and sides of each tin.

Place a small amount of the cooked filling in each of muffin tins and pour about 1 to 1 ½ tablespoons of custard over the filling to fill up the muffin tin.

Bake for 10-15 minutes until custard is set.





Thursday, 19 September 2013 15:12

Salmon Corn Chowder


Salmon Corn Chowder

Serves 8



1 Tbsp. olive oil (or blended oil)

1 cup Pancetta, diced

3 cups potatoes, diced

½ cup Vidalia onion, diced

½ cup celery, diced

3 Tbsp. all purpose flour

4 cups chicken stock

1 cup heavy cream

3 cups grilled corn

2 cups smoked salmon, flaked

2 Tbsp. fresh sage, minced

Salt and pepper to taste





Heat oil in sauté pan.  Add pancetta and potato. Cook pancetta until almost done.  Add celery and onions. Cook until onions are transparent. Lower heat and add flour and 1 Tbsp. of sage.  Mix well.  Stir until flour begins to brown slightly.  Add cream and stock.  Allow to boil.  Add corn.  Simmer for 10 minutes.  Add remaining sage and serve.




Tuesday, 10 September 2013 14:32

Spicy Chicken Coleslaw

Spicy Chicken Coleslaw

Chicken & marinade:

6 oz. boneless skinless chicken breast

1/4 cup fresh lemon juice

1 Tbsp. olive oil

1 tsp. ground cumin

1/2 tsp. brown sugar

1/4 tsp. ground cayenne pepper

Slaw dressing:

2 Tbsp. mayonnaise

2 Tbsp. rice wine vinegar

4 tsp. Dijon mustard

1 tsp. honey


2 red onions, sliced thinly

4 cups cabbage, sliced thinly

3 new crop apples, julienne

1/2 cup carrots, julienne

Salt and pepper to taste


Combine marinade ingredients and add chicken.  Cover and place in refrigerator for 1 hour.  Do not allow chicken to sit in marinade for longer than 2 hours.


Cook chicken until chicken reaches an internal temperature of 165° F.  Allow chicken to cool completely.  Place chicken in food processor and pulse until chicken is shredded.  Set aside.


Combine slaw ingredients and stir in shredded chicken.


Whisk together slaw dressing and then combine thoroughly with slaw. Adjust seasonings to taste. Serve cold.


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