AM 1370 KDTH...The Voice of the Tri-States!

01/11/2024

A very special "Cookin with Kaye" today as Chief Meterorologist Joe Winters KCRG and Corey Thompson KCRG TV9 First Alert Storm team joined me in the studio for the show. KCRG TV9 is our Radio Dubuque Weather Partner and they really do a fantastic job covering our weather for us in the Tri-States. And, I will also add, they are both fantastic guys! First time in meeting Corey! Both guys loved the "Green Enchilada Chicken Soup" I made for the show today. My fellow co-workers were loving every spoonful! And guess what, it tastes like a Salsa Verde Enchilada! Easy to make too. Dump your food in the slow cooker and let it do it's thing! I went with boneless, skinless chicken thighs from Cremer's Grocery on Rhomberg avenue in Dubuque. $2.99lb. I used 4lbs. And, that made this soup very meaty! I also picked up some Monterey/Colby Jack cheese. Lots of chunks of chicken. And, using the thighs ads more flavor and they stay moister that chicken breasts. I loved everything about this soup! Green enchilada sauce, salsa verde, diced green chilies, green bell pepper....are you getting my theme here....Green! You should give this one a try as soon as you can. Yes, it's seriously that good! Check out this week's Dubuque Advertiser for Cremer's weekly specials (time to order you Turkey dinner bundle or tenderloin dinner bundle for the holiday's!) and check out all of the great beverage specials from Van's Liquor Store in East Dubuque. Jeff Jansen has some great deals going on right now. Stock up! Oh, by the way, Corey Thompson KCRG says a bit warmer of a winter this year, but, also a bit more precipitation! Thanks to Joe and Corey for stopping by the Radio Dubuque Studios today!

Green Enchilada Chicken Soup
3 lbs. boneless, skinless chicken thighs or breasts
28 oz. can green enchilada sauce
1 4oz. can green chilies
1 green bell pepper, diced
1 large yellow onion, diced
1 jalapeno, diced
1 tsp. cumin
1 tsp. garlic powder
3 cups chicken broth or stock
1 cup half and half
2 cups shredded Monterey Jack cheese
4 ounces cream cheese, cubed and softened
16 oz. jar Salsa Verde
Lime juice
2 cans white beans, rinsed and drained
Lime juice
Salt and pepper, to taste
In a large slow cooker, add chicken thighs or breasts, green enchilada sauce, salsa verde, green chilies, green bell pepper, onion, jalapeno, cumin, garlic powder, salt, pepper and chicken broth or stock. Cover and cook on low 5-6 hours.
Remove the chicken and shred. Return chicken to the slow cooker and add in white beans and lime juice. Stir well. Cover and continue cooking 1 hour on low. Add Monterey Jack cheese, cream cheese and half and half. Turn slow cooker to warm and stir until cheeses are melted.
Serve! Top with slices of avocado, cilantro, green onion, sour cream or tortilla chips.

01/11/2024

Expecting some special guests to join me for "Cookin' with Kaye" at 8:20am today on KDTH. Joe Winters KCRG and Corey Thompson KCRG from the KCRG TV9 First Alert Storm team. They'll be joining me for "Green Enchilada Chicken Soup". I'll not only share the recipe, but I'll ask the guys about our upcoming winter weather.

25/10/2024

Have you ever enjoyed a "Cuban Sandwich"? If so, then you know of it's goodness, and if not, you are missing out! I made "Slow Cooker Cuban Sandwiches" today on "Cookin' with Kaye". Now, no, you don't throw the bread in the slow cooker, just the pork shoulder butt roast. With a citrusy marinade of the juice of a couple oranges, limes, along witih cumin, garlic, oregano, cayenne pepper, salt and pepper is so, so good! It really infuses with the pork for a marvelous flavor. Add slices of Swiss Cheese, Slices of Pit Ham (All from Cremer's Grocery deli) and crunchy thin sliced sandwich pickles and a good dolop of yellow mustard and you have one heck of a sandwich. I bought a new Panini Press to help me out with this. That's Italian bread I'm using, topped with melted butter. The Panini press will squish that down just fine! You can also make these in a heavy cast iron skillet on the stove top. Directions are in the recipe, as well as the Panini method. Everyone, and I mean everyone, who tried this today was a "buzz" about it! A great combination of flavors. I forget to mention how "crunchy" these are as well. Hands down, one fine sandwich!

Slow Cooker Cuban Sandwiches (serves 😎

4-5 lb. Pork shoulder or Butt roast
2 oranges, juiced or 1 cup orange juice
2 limes, juiced or ½ cup lime juice
4 cloves garlic, minced
1 tbsp. cumin
1 tbsp. dried oregano
1 tsp. cayenne pepper
1 tsp. kosher salt
1 tsp. black pepper
2 Italian Bread loaves, ends trimmed and cut in half horizontally
4 tbsp. unsalted butter, softened
¾ lb. sliced Swiss Cheese
¾ lb. sliced deli ham
12 sandwiches pickles, sliced lengthwise
Yellow mustard

In a bowl, combine the orange juice, lime juice, minced garlic, cumin, oregano, cayenne pepper, kosher salt, and black pepper. Mix well.

Place the pork roast in a large slow cooker, fat side up. Pour the juice mixture over the pork. Cover and cook on low 6-8 hours, or until pork is tender and easily shreds with a fork.

Once cooked, remove roast from the slow cooker and discard any fat. Remove any bones and discard. Shred the pork using two forks and return the meat to the slow cooker.

On the inside of the top of the bread, spread a generous amount of yellow mustard. On the bottom half of the bread, layer the Swiss cheese, sliced ham, shredded pork, pickles and then another layer of Swiss cheese. Spread a thin layer of melted butter on the top of the outside of the bread. Place the top half of the bread on the sandwiches. Repeat until all sandwiches have been assembled.

(Skillet cooking method) Preheat a large skillet over medium-high heat. Once hot, place the sandwich into skillet. Using another heavy skillet (wrapped in foil) place on top of sandwich to press down. Cook 2-3 minutes per side, pressing down firmly, until the bread is golden brown and crispy and the cheese has melted. Slice the sandwiches in half, and serve.

(Panini Press cooking method) Place sandwich on the preheated panini press and close the lid. Grill 3-5 minutes, or until the bread is golden brown and crispy, and cheese is melted. Repeat with remaining sandwiches.

18/10/2024

One thing I love about the fall....it's soup weather! Of course, I could eat soup year round, but, that craving for soup really increases with the cooler weather and the changing of the leaves. Of course, our weather lately hasn't been that cool, but I'm not complaining! Today on "Cookin' with Kaye", my weekly cooking show heard Friday's at 8:20am on AM1370 KDTH, I made a big slow cooker full of "Slow Cooker Cheeseburger Soup". I used Cremer's Grocery famous lean ground beef, which is ground fresh daily, along with some Wisconsin cheddar cheese from the Cremer deli, grabbed some russet potatoes and a big ol' onion and then it was into the kitchen to put this soup together. About 1 hour of prep work, then dump everything in the slow cooker. You'll love how easy it is to make this, you'll love the aroma and you'll love the taste! Crush up some crackers and add to the bowl! Some serious good eating friends! More soups will be coming soon on "Cookin' with Kaye".

Slow Cooker Cheeseburger Soup (serves 12)
3 lbs. russet potatoes, peeled and diced
1 large yellow onion, chopped
2 cups shredded carrots
1 cup diced celery
2 tsp. dried basil
2 tsp. Montreal Steak seasoning
2 tsp. dried parsley
6 cups chicken stock or broth
2 lbs. Ground beef
6 tbsp. butter
4 tbsp. all-purpose flour
4 cups 2% milk
1 tsp. salt
1 tsp. pepper
3 cups shredded cheddar cheese

Place potatoes, onions, carrots, celery, dried basil, Montreal steak seasoning, and parsley in a large slow cooker. Pour chicken stock over vegetables. Cover and cook on low heat 6-8 hours. About 1 hour before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain off excess grease. Add to slow cooker.

Carefully wipe out hot skillet with a paper towel. Turn heat to medium and add butter. Once melted, whisk in flour and cook until golden brown and bubbly, about 1 minute. Whisk in the milk, salt and pepper. Pour into slow cooker and stir. Add shredded cheddar cheese and stir. Cover and cook another 20 minutes or until cheese is melted. Serve with some crackers and enjoy!

08/10/2024

Congratulations Linda! Click the link to learn more about this month's teacher, and you can also nominate a teacher you know through our page!

Congratulations to our October Teacher of The Month, Linda Johnson. Linda teaches 2nd grade at St Columbkille. Do you know a teacher in the greater Dubuque community that deserves recognition for their work as an educator? Nominate

04/10/2024

"Beef Tenderloin Bourbon Glazed Steak Bites"....just let that sink in for a minute. Can you almost taste the flavor? Well then, OMG! These were amazing! Of course, you won't go wrong with a whole Beef Tenderloin from Cremer's Grocery on Rhomberg Avenue in Dubuque. And Jeff Cremer has a great deal on their Beef Tenderloins right now. 5lbs. or more, $12.99lb. Think ahead for the holiday's! Buy now, Jeff will trim it up, wrap it in freezer wrap and you pop it in your freeze until the Holiday's. And, if you buy a whole Beef Tenderloin, you'll likely be able to cut the ends off and cut into 1" Steak Bites and you'll still have a nice size Beef Tenderloin! Best of both worlds. These Steak Bites were simple to put together too. Make up the marinade, add the steak bites and refrigerate 6-8 hours. Take out, sear, add to slow cook on low 3-4 hours. Add some mashed potatoes, asparagus, brocolli or other green vegetable to go along with the meal. And, head over to Van's Liquor Store in East Dubuque to pick up your Bourbon for this recipe. Jeff Jansen at Van's will help you pick out just the right bourbon to use in this recipe. Oh, did I mention, these steak bites melt in your mouth! So darn good friends!

Beef Tenderloin Bourbon Glazed Steak Bites
3-4lbs. Steak (I used Cremer’s Whole Beef Tenderloin)
Olive oil
½ cup Bourbon
1/3 cup Worcestershire sauce
1/3 cup Soy Sauce
1/3 cup honey
1/3 cup brown sugar
3 tbsp. Balsamic Vinegar
3 tsp. salt
3 tsp. garlic powder
1 ½ tsp. pepper

Combine all ingredients except beef and olive oil in a medium mixing bowl and stir together until well combined. Cut the steak into 1” cubes, and put in a large ziplock bag. Pour 2/3 of the marinade into the bag, seal, and work the marinade all over the beef cubes. Put in the refrigerator and let marinate 6-8 hours.

When ready to cook, remove the marinated steak bites from the refrigerator 1 hour before cooking. Heat a large skillet over medium-high heat. Add olive oil and once hot, add steak pieces in batches, so you don’t over crowd the skillet. Cook 3-4 minutes, turning frequently to cook on all sides. After the steak is browned, remove to a large slow cooker. Continue with the remaining steak bites. Pour the remaining marinade over the steak bites in the slow cooker, cover and cook on low 3-4 hours. Add salt and pepper to taste, if desired. Serve with mashed potatoes and fresh vegetables.

03/10/2024

Do you have your tickets for Joker yet? We will save you a seat at the Phoenix theaters behind Kennedy mall. Broadcasting live till 6:00p

27/09/2024

You owe it to yourself to give these meatballs a try! Ground Chicken at Cremer's Grocery is $3.99lb. The aroma is so wonderful! Great flavor in the meatballs and these are a snap to put together. The Spinach Alfredo sauce is so yummy!

Chicken Ricotta Meatballs with Spinach Alfredo Sauce

Meatballs:
2 lbs. Ground Chicken (1lb. dark meat and 1lb. light meat)
1 ½ cups ricotta cheese
½ cup grated Parmesan cheese
2 eggs, beaten
1 cup breadcrumbs
4 cloves garlic, minced
Salt, to taste
Pepper, to taste
2 tbsp. Italian seasoning
Olive oil

Spincach Alfred Sauce

4 tbsp. butter
4 tbsp. flour
2 cloves garlic, minced
2 cups milk
2 cups heavy cream
1 cup grated Parmesan cheese
2 cups fresh spinach, chopped
Salt, to taste
Pepper, to taste

Preheat oven to 400-degrees F. Line a baking sheet with parchment paper.

Meatballs:
In a large bowl, combine the ground chicken, ricotta cheese, ½ cup Parmesan cheese, breadcrumbs, eggs, minced garlic, Italian seasoning, salt and pepper. Mix well until all ingredients are incorporated.

Roll the mixture into golf ball-size meatballs and place them on the prepared baking sheet. Drizzle with olive oil. Bake the meatballs for 20-25 minutes, or untl they are golden brown and cooked through.

Spinach Alfredo Sauce:

Melt the butter in a large saucepan over medium heat. Add the flour and whisk continuosly for 1 minute to create a roux. Slowly pour in the milk and heavy cream, whisking constantly. Cook until sauce thickens. Stir in the Parmesan cheese, salt and pepper. Cook until the cheese has melted and the sauce is smooth. Add the chopped spinach and cook another 3-5 minutes, or until spinach has wilted. Serve over pasta.

20/09/2024

I was blown away by today's recipe on "Cookin' with Kaye", my weekly cooking show you hear Friday's at 8:20am on AM1370 AM 1370 KDTH...The Voice of the Tri-States! "Mustard and Ale Braised Pork Ribs". Knocked my socks off! The aroma, the flavor, is out of this world good! I used boneless Country Style Ribs from Cremer's Grocery on Rhomberg Avenue in Dubuuqe. 4.26lbs. $2.99lb = $12.80! That's a great price for bonelss pork ribs! You're not paying for the bone!! I used my slow cooker for this, but, you can certainly make it in the oven. I also snagged a bottle of Stone Ground Mustard, whole grain mustard, from Cremer's Grocery as well. It's called "Inglehoffer" Stone Ground mustard. For the "Ale", you can use a light beer or light craft beer, or, do what I did, and use Ginger Ale. The meat came out fork tender and oh so tasty. Give yourself about an hour to prep everthing and slap the lid on the slow cooker. I like using the "low" setting. To me, it seems to give the food a longer period of time to become tender, and the smell builds the longer it cooks low and slow. I should have made mashed potatoes to go along with this, that would have been perfect! Make sure you stock up on your beverage needs at Van's Liquor Store in East Dubuque. Check the Dubuque The Dubuque Advertiser for Van's full page sale ad! Check out Cremer's Grocery sale ad as well. Good Stuff Maynerd!

Mustard and Ale Braised Pork Ribs
2 tbsp. vegetable oil
4 lbs. boneless Country-Style Pork Ribs
1 cup diced celery
1 cup diced white or yellow onion
1 cup diced carrot

Braising Liquid:
2 cans (24 oz.) Ginger Ale (or your favorite light beer)
1 ½ cups chicken broth
2 14. 5 oz. cans diced tomatoes
3 tbsp. whole grain mustard
2 tbsp. Worcestershire sauce

Dry Rub:
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. mustard powder
¼ tsp. black pepper
¼ tsp. salt
¼ tsp. chili powder

Preheat oven to 275-degrees- F. In a small bowl, mix dry rub ingredients and set aside. In a large stock pot, add the oil. Heat on medium-high heat. Pat pork ribs dry with paper towel, then rub with the dry rub. Place ribs in hot oil in stock pot, and sear on all sides until browned. Brown in batches as to not crowd the pot. Remove ribs and place on a plate to rest.

Add celery, onion, and carrot to the pot. Sauté for 5-6 minutes, or until they begin to soften. Stir frequently, scraping up any bits stuck to the bottom of the pot. Return ribs to the pot, then add the braising liquids. Stir gently to combine. Place the stock pot in the oven, covered, and bake for 3 hours on middle rack. Remove from oven, and check pork for doneness. The ribs should be fork tender and pull apart easily. If desired, reduce the braising liquid on the stovetop to make a gravy.

You can make these ribs in the slow cooker. Sear the ribs and add to the slow cooker. Then soften the vegetables in the same pot and add to the slow cooker, then and add your braising liquid. Stir. Cover and cook on high 3-4 hours, or low 7-8 hours.
Serve with mashed potatoes.

18/09/2024

Get your car washed this Friday, and raise some money for the Ronald McDonald House charity. Check out our on-air interview with Kate from the charity, it's on our Podcast page.
https://www.radiodubuque.com/episode/tidal-wave/

16/09/2024

One hour down, one to go! Hanging with Aiden from Pancheros til 4p! Tune in to hear some serious talk about queso!

16/09/2024

Broadcasting live from Pancheros on Asbury Road in Dubuque until 4:00. Stop by, grab a late lunch and register to win some cool prizes, like free burrito gift cards!

13/09/2024

I don't know about you, but I love a good Gyro. To me, it's a special treat to enjoy one. I love the traditional shaved lamb in most Gyros. I love Tzatziki Sauce. Crumbled Feta also is a big plus. Well, I decided to make a Gyro today on "Cookin' with Kaye", my weekly cooking show heard Friday mornings at 8:20 on AM1370 AM 1370 KDTH...The Voice of the Tri-States! "Greek Chicken Gyros". Yep, you can use chicken for the meat in your Gyro. In fact, there are many different meats you can use in a gyro. I took the time to marinate the boneless, skinless chicken thighs for 8 hours in a Greek marinade. Trust me, it's worth the time. Once marinated, I grilled the thighs and sliced them thin. Other than that, there's not much more work to do. Now, maybe I should toss this out, you can make your own Tzatziki sauce, or, purchase pre-made Tzatziki sauce at the store, which is what I did. Simply put, it costs about the same price if you make your own or buy premade. I did the cost comparison. And, buying premade, saves you some time too! I'm including a recipe for homemade Tzatziki sauce if you want to go that route. All in all, this is a very easy, and very delicious Gyro! I gobbled this up in no time flat! These would be great to serve at your football get togethers!!

Greek Chicken Gyros

For Chicken Marinade:
2 lbs. boneless, skinless chicken thighs or breasts
4 tbsp. Olive oil
2 lemons, juiced
4 cloves garlic, minced
3 tsp. dried oregano
Salt, to taste
Pepper, to taste

For Tzatziki Sauce:
2 cups Plain Greek Yogurt
2 medium cucumbers, grated and drained
3 cloves garlic, minced
2 tbsp. lemon juice
1 ½ tbsp. fresh dill, chopped
Salt, to taste
Pepper, to taste

For Serving:
8 pita breads
2 tomatoes, sliced or diced
2 small red onions, thinly sliced
Shredded lettuce
Feta cheese crumbles

In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt and pepper. Add the chicken to the bowl and make sure everything is well coated with the marinade. Cover and refrigerate at least 1 hour, best overnight.

In another bowl, mix yogurt, grated and drained cucumber, minced garlic, lemon juice, chopped dill, salt and pepper. Cover and refrigerate.

Heat a grill or skillet over medium-high heat. Remove chicken from the marinade and cook for 6-7 minutes per side, or until fully cooked and slightly charred. Remove from heat and let rest a few minutes before thinly slicing.

Warm the pita breads. Place slices of cooked chicken on each pita, followed by tomato, red onion, shredded lettuce and Feta crumbles. Top each gyro with a good size dollop of Tzatziki sauce. Serve.

And, if you are wondering about the lemon on a stick, that's a way to juice a lemon I just discovered. Roll the lemon around on a hard surface (this released the juices), take a skewer and stick it in the end k**b of the lemon and drive it in about half-way and swish it around a little. Pull the skewer out, turn the lemon upside down, and squeeze. The juice shoots right out!

12/09/2024

Details on this year's "The Great Draw Street Art Competition" which is this Saturday in Downtown Dubuque at 11th & Main Street from 9am to 4pm. Stormy Mochal from Outside The Lines Art Gallery will join Michael Kaye at 7:20am and share the all the good stuff!

11/09/2024

Patriots Day at Radio Dubuque.

11/09/2024

A big "Thank You" to Joe Kane with Dubuque Oktoberfest for dropping by the Radio Dubuque Studios this morning and sharing the details about the 2024 Dubuque Oktoberfest. It's this Saturday 11am-6pm at the Q Casino & Resort Back Water Stage. Some great family fun, for all ages, and all proceeds benefit Camp Albrecht Acres. Come down and enjoy a good old fashioned Oktoberfest!

dbqoktoberfest.org

10/09/2024

Meet Monika Steffen from Dyersville Elementary, our Teacher of the Month!

Congratulations to our September Teacher of The Month, Monika Steffen, from Dyersville Elementary! Monika provides a loving and caring environment every day for students with challenging behaviors. She provides needed clothing items and daily hygiene items to

06/09/2024

My weekly cooking show, "Cookin' with Kaye" was so cool and so much fun today! I'm a big fan of easy and delicious recipes, and today's was just that, and fun! "Shrimp and Sausage Boil". The aroma is what will get your attention first. That Old Bay seasoning is awesome! I grabbed a 2lb. bag of large jumbo shrimp and 1lb. of Polish Kielbasa to use in the recipe. The shrimp are $17.99 for the 2lbs. I believe the sausage was $6.99, but, don't quote me on that. Got some young un's around the house, well, have them help out with this recipe. There's corn to shuck! And, you can get most of the ingredients prepped the night before and store them in the fridge. Follow this recipe, and you won't believe the outcome!! You need to cook the ingredients in order. Potatoes take the longest, the shrimp cooks up in 3 minutes. So, it's all about timing. It was an easy recipe to put together and it was so darn good! Head to Cremer's Grocery on Rhomberg for th shrimp and sausage and you are on your way to goodness!!! Don't forget to check out the weekly Dubuque Advertiser for Cremer's Grocery weekly specials and all of Van's Liquor Store in East Dubuque and tons of great beverage specials to stock up on. The gangs coming over for football, don't be caught with an empty fridge or bar!

Shrimp and Sausage Boil
2 lb. bag large shrimp, peeled and deveined, leave tails on
1 lb. sausage (Kielbasa or Andouille), cut into 1 inch pieces
4 ears corn, each cut into 4 pieces
1 lb. small red potatoes or Yukon gold potatoes, cut into large pieces
1 medium onion, cleaned and cut into large pieces
4 lemons-2 for cooking, 2 for serving
½ cup unsalted butter
4 cloves garlic, cleaned and smashed
1/3 cup Old Bay seafood Seasoning
½ tsp. salt
½ tsp. pepper
2 tbsp. fresh chopped parsley for garnish

Fill a large stock pot with water, ¾ full. Quarter two lemons and add to the water. Then add onion, garlic and Old Bay seasoning. Bring to a boil.

Clean and cut the potatoes in half. Add to the boiling water, cook 10-12 minutes or until just barely fork tender.

Clean and cut the corn, add to boiling water along with the sliced sausage. Cook 5-6 minutes. Add the shrimp to the boiling water and cook another 2-3 minutes, or until shrimp is pink.
Drain the water and place the shrimp mixture on a large baking sheet.

Melt butter in the microwave. Add salt, pepper and 2 tablespoons chopped parsley to butter and whisk to combine. Pour ½ of the butter mixture over shrimp mixture and stir to coat. Reserve remaining butter mixture for serving. Garnish with chopped parsley and lemon wedges. Sprinkle with more Old Bay if you’d like and serve immediately.

04/09/2024

You're always just a click away, when you listen to KDTH online!

http://us7.maindigitalstream.com/3568/

30/08/2024

"It was the Best of times, it was the WURST of times", and that was the "casing" this morning on "Cookin' with Kaye", my weekly cooking show heard Friday's at 8:20am on AM1370 KDTH. Today was our semi-annual "Fill The Grill" event, this time for Labor Day Cookouts. However, we feature only the BEST of the WURST! Bratwurst, Knockwurst, Footlong hot dogs, natural casing hot dogs, Polish Kilbasha, Smoked Sausage, even brought along Cremer's Chili Sauce, and more. Jeff Cremer from Cremer's Grocery did a great job brining a variety of the "wurst" from Cremer's Grocery on Rhomberg Avenue in Dubuque. Everyone was enjoying the best of the wurst! In the photo's Robert Anglin, Larry Vogt, Alex Gaul, Tim Lary, Coach Jim "The Killer" Killoran, Gary Weiner (who did a nice job getting brat juice on his work shirt!) Mark Miller was here too! The staff really appreciates "Fill The Grill" day, and so do I. Great way to sample some great WURST! Don't forget, all of these items are available at Cremer's Grocery. They'll be open today 11am-5pm and Saturdady from 9am-3pm. And, stock up on some great beverage deals for your football and Labor Day get togethers from Van's Liquor Store in East Dubuque. Check out the Dubuque Advertiser for all of Jeff Jansen's great deals at Van's Liquor Store.

21/08/2024

All the details about the 19th annual Irish Hooley Music Festival which happens Saturday, August 24 beginning at 11am in the Dubuque Star Brewery Alliant Amphitheater in the Port of Dubuque. Pat Leonard of Leonard Funeral Home will join us with the scoop at 7:20am on the KDTH Early Morning Show with Michael Kaye.

16/08/2024

Football tailgating season is fast approaching and who doesn't love tailgating food! Good food you can grab with one hand and hold your coffee cup, or beer, in your other hand and enjoy a hearty meal. Today on "Cookin' with Kaye", my weekly cooking show heard Friday's at 8:20am on AM1370 KDTH. Today, I featured "Ham, Bacon & Egg Breakfast Sandwiches". Easy to assemble and so gooy, gooy, good! There's also a good deal of cheese involved with these sammies! I used Pit ham from Cremer's Grocery, along with Hickory smoked bacon and mozzarella and cheddar cheese from the Cremer deli. And, just a hint of sweetness with a little melted butter mixed with real maple syrup. Feel free to use Canadian Bacon instead of the pit ham. Cremer's has it as well. And, instead of making these on a baking sheet, you can also wrap them indiviually in parchment paper and then wrap them in aluminum foil and heat them up on the grill at your tailgate event. Check out the weekly sale add in the Dubuque The Dubuque Advertiser for the other specials and also all the great beverage deals to stock up on at Van's Liquor Store in East Dubuque. Your tailgate will be an even bigger hit with these delicious sandwiches!

Ham, Bacon & Egg Breakfast Sandwiches (makes 12 sandwiches)

9 large eggs
¼ tsp. salt
¼ tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
12 dinner rolls
1 ½ cups shredded mozzarella cheese and 1 cup shredded cheddar cheese, combine
2 cups Deli ham, diced
10 slices bacon, cooked and crumbled
2 tbsp. butter, melted
2 tsp. maple syrup

Crack the eggs in a large mixing bowl. Add salt, pepper, garlic powder and onion powder. Whisk together well.

Heat a large non-stick skillet over medium heat. Spray with cooking spray. Once hot, pour in the eggs. Scramble the eggs as they cook. Once fully cooked, remove from the skillet from the heat.

Cut the dinner rolls open and place the bottoms on a baking sheet. Sprinkle 1 cup of the shredded cheese over the bottom buns. Spoon the scrambled eggs on top of the cheese. Sprinkle with diced ham and crumbled bacon. Sprinkle with remaining 1 ½ cup cheese. Place top buns on sandwich.

Preheat oven to 375-degrees.

Stir the melted butter together with the maple syrup in a small bowl. Brush the top of buns with melted butter. Cover with aluminum foil. Place the baking sheet in the oven and bake until toasted, about 18-20 minutes. Remove from oven. Remove foil and enjoy!

13/08/2024

I hate to be a party pooper, but there will be no Birthday Bunch again today at 7:55am on the KDTH Early Morning show. Our computer server is still kaput, so, until that is repaired, there will be no birthday bunch. Our apologies! Darn computers! Sorry to all who are celebrating special birthday's and anniversaries. ☺️