Randy and I say bye to Mr. O'brien!
Take a look
http://bigcountryhomepage.com/content/fulltext/?cid=212242
Friday, January 22, 2010
Tuesday, January 19, 2010
Go Red Team!
Aspermont couple Lance and Melissa Morgan survive week three of The Biggest Loser, but not without a little controversy! Lance lost twelve pounds while Melissa only lost one! This lead trainer Jillian to believe that she was throwing the weigh in! Whether she did or not...we still get to show support for the local couple for another week, as they move on to week number four. Good Luck!!
Now if you want to become your own biggest loser here locally Gold's Gym is holding their own version. The twelve week challenge is open to people who want to transform their bodies and take advantage of the gym's facilities and programs. Gold's will have weigh-ins the next two saturday mornings. There is a fifty dollar sign-up fee, but one local winner could walk away with two thousand dollars in prizes! For more information call 325-695-8900.
Wednesday, January 13, 2010
Did I just say that?
I don't know what's wrong with me, but this is twice now that I have said a bad word on air! I promise you I really didn't mean to say it, the word just came out wrong.
To see my on-air screw up,
click here.
To see my on-air screw up,
click here.
Friday, January 8, 2010
Cold Weather Recipes
Tortilla Soup Recipe
CRISCO® Original No-Stick Cooking Spray
8 6-inch corn tortillas
Salt
2 tablespoons CRISCO® Pure Canola Oil
1 medium onion, chopped
2 cups cooked chicken, diced
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, drained
1 can (15 ounces) diced tomatoes, with juice
1 can (4 ounces) chopped green chilies, drained
1 package (1 1/4 ounces) taco seasoning mix
2 cans (14 1/2 ounces) chicken broth
1 tablespoons lime juice
Shredded cheddar cheese
Chopped cilantro
Sour cream
Lime slices (optional)
Preheat oven to 350 degrees.
Spray a baking sheet and both sides of the corn tortillas with Crisco No Stick Cooking Spray. Slice the tortillas into strips; sprinkle lightly with salt. Place on baking sheet; bake for 12-15 minutes or until crisp and lightly browned. Set aside.
Meanwhile, in a Dutch oven or soup pot, heat Crisco Canola Oil over medium high heat. Add onions and saute until soft. Add chicken, corn, beans, tomatoes, chilis and taco seasoning; stir to combine. Add chicken broth; stir. Bring to a boil; reduce heat and simmer, 10-15 minutes. Stir in lime juice.
To serve, place a few tortilla strips into soup bowl; ladle soup over. Sprinkle with cheese and cilantro. Top with remaining tortilla strips. Garnish with sour cream and a lime slice.
Read More http://food.ivillage.com/recipefinder/display/0,,9tmzxqq7,00.html#ixzz0c2rTkf4f
Sign up for iVillage Special Offers
Pampered Chef's Lean N' Green Chilli
Ingredients
8 (6 inch) corn tortillas, divided
2 teapoons vegetable oil, divided
1 lb boneless skinless chicken breast, cut into 3/4 inch pieces
1 teaspoon ground cumin
1 cup chopped poblano pepper (1-2 medium)
1/2 cup chopped onion
1 garlic clove, finely minced
2 (14 ounce) cans reduced-fat chicken broth
2 (15 ounce) cans pinto beans, drained and rinsed
1 1/4 cups salsa verde (green salsa) or
1 (10 ounce) can green enchilada sauce
2 tablespoons minced cilantro
Directions
1Preheat oven to 400°F.
2Cut 4 tortillas in half and stack them one on top of the other. Cut into 1/2-inch strips & toss with 1 teaspoon oil.
3Spread tortilla strips in a single layer in a baking pan. Bake 10-12 minutes or until crisp, stirring once. Remove from oven and set aside.
4Fold each of the remaining 4 tortillas into quarters & and coarsely grate using a box grater or your favorite method. Set aside. (Cook's note - I opted to just finely chop the tortillas rather than grating).
5Toss chicken pieces with cumin.
6Heat remaining 1 teaspoon of oil in a large soup pan, add chicken and cook 5 minutes. Remove chicken.
7Add poblano peppers, onion and garlic to pan. Cook and stir 3 minutes.
8Stir in chicken, broth, beans, salsa and grated tortillas.
9Bring to a boil then reduce heat to simmer, uncovered, 15 minutes.
10Stir in cilantro, ladle into soup bowls and top with baked tortilla strips.
CRISCO® Original No-Stick Cooking Spray
8 6-inch corn tortillas
Salt
2 tablespoons CRISCO® Pure Canola Oil
1 medium onion, chopped
2 cups cooked chicken, diced
1 can (15 1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, drained
1 can (15 ounces) diced tomatoes, with juice
1 can (4 ounces) chopped green chilies, drained
1 package (1 1/4 ounces) taco seasoning mix
2 cans (14 1/2 ounces) chicken broth
1 tablespoons lime juice
Shredded cheddar cheese
Chopped cilantro
Sour cream
Lime slices (optional)
Preheat oven to 350 degrees.
Spray a baking sheet and both sides of the corn tortillas with Crisco No Stick Cooking Spray. Slice the tortillas into strips; sprinkle lightly with salt. Place on baking sheet; bake for 12-15 minutes or until crisp and lightly browned. Set aside.
Meanwhile, in a Dutch oven or soup pot, heat Crisco Canola Oil over medium high heat. Add onions and saute until soft. Add chicken, corn, beans, tomatoes, chilis and taco seasoning; stir to combine. Add chicken broth; stir. Bring to a boil; reduce heat and simmer, 10-15 minutes. Stir in lime juice.
To serve, place a few tortilla strips into soup bowl; ladle soup over. Sprinkle with cheese and cilantro. Top with remaining tortilla strips. Garnish with sour cream and a lime slice.
Read More http://food.ivillage.com/recipefinder/display/0,,9tmzxqq7,00.html#ixzz0c2rTkf4f
Sign up for iVillage Special Offers
Pampered Chef's Lean N' Green Chilli
Ingredients
8 (6 inch) corn tortillas, divided
2 teapoons vegetable oil, divided
1 lb boneless skinless chicken breast, cut into 3/4 inch pieces
1 teaspoon ground cumin
1 cup chopped poblano pepper (1-2 medium)
1/2 cup chopped onion
1 garlic clove, finely minced
2 (14 ounce) cans reduced-fat chicken broth
2 (15 ounce) cans pinto beans, drained and rinsed
1 1/4 cups salsa verde (green salsa) or
1 (10 ounce) can green enchilada sauce
2 tablespoons minced cilantro
Directions
1Preheat oven to 400°F.
2Cut 4 tortillas in half and stack them one on top of the other. Cut into 1/2-inch strips & toss with 1 teaspoon oil.
3Spread tortilla strips in a single layer in a baking pan. Bake 10-12 minutes or until crisp, stirring once. Remove from oven and set aside.
4Fold each of the remaining 4 tortillas into quarters & and coarsely grate using a box grater or your favorite method. Set aside. (Cook's note - I opted to just finely chop the tortillas rather than grating).
5Toss chicken pieces with cumin.
6Heat remaining 1 teaspoon of oil in a large soup pan, add chicken and cook 5 minutes. Remove chicken.
7Add poblano peppers, onion and garlic to pan. Cook and stir 3 minutes.
8Stir in chicken, broth, beans, salsa and grated tortillas.
9Bring to a boil then reduce heat to simmer, uncovered, 15 minutes.
10Stir in cilantro, ladle into soup bowls and top with baked tortilla strips.
Tuesday, January 5, 2010
Big Country Biggest Losers!
NBC has begun its ninth season of the popular prime time show, The Biggest Loser. It's a show that tells the story of obese people trying to loose the weight, and regain control of their lives and this season the Big Country will be represented!
This year Melissa and Lance Morgan from Aspermont are on the show. They may come from a small West Texas town but this couple has made it all the way to Hollywood to make a change for the better!
You can watch Lance and Melissa right here on Krbc every Tuesday at 7 p.m.
Leave your comments to show your support, for the Big Country pair!
This year Melissa and Lance Morgan from Aspermont are on the show. They may come from a small West Texas town but this couple has made it all the way to Hollywood to make a change for the better!
You can watch Lance and Melissa right here on Krbc every Tuesday at 7 p.m.
Leave your comments to show your support, for the Big Country pair!
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