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What's For Dinner With Heather Moore

Find out What's For Dinner with Heather Moore, thanks to Pick 'n Save and Copps
Pick 'n Save Copps
Posts from August 2014

Can't go wrong grilling BRATS! this weekend!  The fennel makes it special.

8 uncooked bratwurst links
3 cans (12 oz) beer
1 large onion
2 tbsp fennel seed
8 brat buns, split

Place the brats in a large saucepan or Dutch oven; add the beer, onion and fennel.  Bring to a boil.  Reduce heat; cover and simmer 8-10 minutes or until meat is no longer pink.  Drain and discard beer mixture.

Grill brats, covered, over indirect medium heat for 4-6 minutes on each side (or until a thermometer reads 160), turning occasionally.  Serve on buns.
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Pasta with Chicken and Roasted Peppers
Quick and easy weeknight meal!

2 tbsp extra-virgin olive oil


In a sauté pan or skillet large enough to hold all of the pasta after it has been cooked, warm the olive oil over medium-high heat for 1 minute. Add the chicken and sauté, stirring, until it is cooked through. Lower the heat to medium and add the roasted red peppers, oregano, rosemary, and chicken broth.

In a large pot of boiling salted water, cook the pasta according to package directions for al dente. Drain the pasta and add it to the sauté pan with the chicken. Stir to combine. Add freshly ground pepper. Serve in large pasta bowls, with parmesan cheese on the side.

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Pepperoni Burgers
A nice compromise when one family member wants pizza and another wants burgers for dinner!

1-1/2 lb ground beef 

Combine the ground beef, salt, pepper, garlic, and oregano. Mix the ingredients well and form into six patties. Place the patties on a broiler and cook on both sides until almost done. Spoon the pizza sauce over the top of the cooked burgers and top with the grated mozzarella, Place the pepperoni slices on top of the cheese and broil until the cheese is melted and starting to brown. Serve open-faced on a slice of toasted Italian bread!
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Hawaiian Fish Kabobs

 Add the first seven ingredients to a jar with a tight-fitting lid and shake them well.  Place the catfish in a shallow bowl and pour the marinade over the fish, tossing the fish to coat it thoroughly with the marinade.  Cover the bowl and chill the fish for 30 minutes or longer.  Reserving the marinade, remove the fish from the bowl.  String the pineapple, vegetables, and fish on the skewers, starting and ending with pieces of bell pepper.  Brush the skewers on all sides with the remaining marinade.  Place the skewers on a hot grill, and cook the kebabs for 4 minutes on each side or until the fish is just cooked through.

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Hot Chicken Salad
Chicken salad doesn't have to just make can also make a delicious casserole!

4 cup cold, chopped cooked chicken

Grease a 2-quart oval or rectangular baking dish; set aside.  In a large bowl, toss together the chopped chicken, eggs, undiluted cream of chicken soup, chopped celery, mayonnaise or salad dressing, pimientos, lemon juice and onion.  Spoon the chicken mixture into the prepared baking dish. Sprinkle with the cheddar cheese.

In a small bowl, stir together the crushed potato chips and slivered almonds. Sprinkle the mixture over the chicken salad. Cover and refrigerate at least one hour (or even overnight).  Preheat the oven to 400°. Bake, uncovered, about 30 minutes or until heated through. Cover the top loosely with aluminum foil, if necessary, to prevent overbrowning.

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Chimichangas are like really awesome fried burritos!  (This is a big recipe, fyi.)

1-1/2 pounds lean ground beef
1 medium onion, chopped
1 medium green pepper, chopped
1 garlic clove, miced
2 cans (16 oz each) refried beans
1/2 cup shredded cheddar cheese
1/2 cup taco sauce
16 flour tortillas (10-inch)
Vegetable oil (for frying)
Optional Toppings: salsa, shredded lettuce, sour cream, chopped ripe olices, chopped tomatoes, addtional cheese

In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain.  Add the beans, cheese and taco sauce.  Cook and stir until cheese is melted, about 5 minutes.  Remove from the heat.

Spoon about 1/3 cup of beef and bean mixture off-center on each tortilla.  Fold up edge nearest filling; fold in both sides and roll up.  Secure with a toothpick.  In a large skillet, fry tortilla, folded side down, in oil for 2-3 minutes or until lightly browned.  Turn; cook 2-3 minutes longer.  Drain on paper towels.  Serve with toppings!

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Adobo Shrimp Scampi
Hope you're not afraid of a little spice...

2 plum tomatoes, seeded and chopped
1 poblano pepper, seeded and chopped
1 tbsp minced chipotle pepper in adobo sauce
3 garlic cloves, minced
1 tbsp olive oil
1 pound uncooked medium shrimp, peeled and deveined
1/2 cup reduced-sodium chicken broth
1/2 cup minced fresh cilantro
3 tbsp lime juice
2 tbsp butter
1/2 tsp salt
1/4 cup shredded part-skim mozzarella cheese

In a large skillet, saute the tomatoes, peppers and garlic in oil for 2 minutes.  reduce heat to medium; stir in the shrimp, broth, cilantro, lime juice, butter and salt.  Cook and stir for 3-4 minutes or until shrimp turn pink.  Remove from the heat; sprinkle with cheese.
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Skillet Chicken and Veggies
Change out the veggies to suit your family's tastes! 

1 package (7 oz) spaghetti
1 pound boneless skinless chicken breasts, cut into 1/2 inch strips
1 tsp garlic powder
1 tsp dried basil
1 tbsp canola oil
1/2 pound fresh mushrooms, sliced
1 large zucchini, julienned
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
3/4 cup mayonnaise
4 tbsp grated Parmesan cheese, divided

Cook spaghetti according to package directions.  Meanwhile, in a large skillet, saute the chicken, garlic and basil in oil for 2-3 minutes or until garlic is tender.  Add the mushrooms, zucchini, onion and peppers.  Cook and stir for 5-7 minutes until chicken juices run clear and veggies are crisp-tender.

Stir the mayonnaise and 3 tbsp Parmesan cheese into chicken mixture.  Drain spaghetti; top with chicken mixture.  Toss gently to combine.  Serve sprinkled with remaining cheese.
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Pasta Veggie Stir Fry
Monday, Monday...let's go Meat Free!  You won't miss it with all the garden goodness in this dish.

2 cups uncooked spiral pasta
2 medium carrots, julienned
1 medium leek, white portion only-julienned
2 small zucchini, julienned
1 each medium sweet red, yellow and green peppers, cut into thin strips
1 cup fresh green beans, cut into 1-in pieces
1 tbsp olive oil
1 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp honey
1/2 tsp salt
1/4 tsp chili powder
1/4 tsp ground ginger

Cook the pasta according to package directions.  Meanwhile, in a large skillet or wok, stir-fry the carrots, leek, zucchini, peppers and green beans in hot olive oil for 3-4 minutes until crisp tender.  Drain pasta; add to the vegetables mixture.  Drizzle with sesame oil.  Stir fry for 2 minutes.  In a small bowl, combine the vinegar, honey, salt, chili powder and ginger.  Pour over pasta mixture; toss to coat.
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