Today I’m making a trio of Wedge Salads on the noon news on WCPO with Tonya O’Rourke.

Crisp iceberg lettuce is the basis for a wedge salad. Garnish with your favorite toppings to make the salad your own. Here are 3 for inspiration. Each one is guaranteed to make a simple burger or grilled chicken breast far more interesting!

Classic Wedge with Blue Cheese Dressing: Garnish with crumbled bacon, crumbled blue cheese, diced red onion, sliced green onions, crispy onion straws and Creamy Blue Cheese dressing.

Creamy Blue Cheese Dressing:
1 cup buttermilk [Read more →]

Certified Angus Beef Chef Michael Ollier served up an amazing Grilled Fillet with Watermelon Bibb Salad this morning on Jeff and Jenn. For the recipe, grilling tips and more, visit CertifiedAngusBeef.com

If you’re looking for something a little different for Easter dessert, look no further! Puff pastry is filled with berries made even more luscious with jam and balsamic vinegar and whipped cream is given a touch if tang with creme fraiche or sour cream. Finish with basil-YUM!  See the video.

Balsamic Berry Napoleons with Basil
Makes 8

Prep time: 20 minutes
Bake time: 15 minutes
Make ahead: Pastry can be baked, cream whipped and strawberries dressed early in the day. Assemble just before serving.

1 sheet (from a 17.3-ounce package) frozen puff pastry, thawed
Cream:
1 cup heavy cream
¼ cup sugar
½ cup crème fraiche or sour cream [Read more →]

Loaded Mini Baked Potato Skins
Makes 48 pieces

The variations here are limitless. Top these little potatoes with chili, caviar, taco meat, shredded chicken, grilled vegetables, chutney…the list goes on. I have baked the shells the night before then reheated them gently before topping with cheese and broiling. I prefer them warm but room temperature works, too. Use more- or less- cheese and toppings, just make sure to keep them finely chopped, in keeping with the small scale of the potatoes.

24 small (uniformly sized) redskin potatoes, pierced a couple times with a fork
Olive oil or olive oil spray
Salt and pepper [Read more →]

Listen to the interview.

Lloyd Boston has built his reputation as America’s favorite “Style Guy” and Lifestyle TV Host. Millions of TV viewers from Oprah and NBC Today, to The View and Extra regularly follow Lloyd’s simple style philosophy that Less is Modern. He is the host of the popular show, Closet Cases, on Fine Living Network, and his own FLN lifestyle specials. Lloyd shared tips to make Spring’s hottest looks work for each one of us and how to bend the trends for any occasion, from day to night, business to casual.

Lloyd says we need to have a cardigan in our closet this year. He suggest pale/white jeans in place of dark. Floral, mossy green, brights are the color palette. Accessories are huge. Lloyd says to balance them, though. If you’ve got a stack of necklaces on, don’t stack the bracelets, too.

You can get a peak at Lloyd’s fashion tips here and fine out more about Lloyd at his website  LloydBoston.com

Do you have a fabulous recipe using Bumble Bee Tuna? Send it to me for the chance to win a $250 cash grand prize. 3 finalists will receive $25 Bumblebee gift cards, too. All finalists will tell me about their recipe and then sing the Yum Yum Buble Bee Tuna jingle on air. Better start practicing in case I call you! I’ll announce the winner on Amy’s Table on Q102 Sunday March 7th at 9:50 am.

BUMBLE BEE JINGLE

Yum Yum Bumble Bee

Bumble Bee Tuna

I love Bumble Bee

Bumble Bee Tuna.

Yum Yum Bumble Bee

Bumble Bee Tuna

I love a meal that’s made with Bumble Bee.

Here’s one of my favorite Christmas songs- Deck the Halls by She Daisy. Merry Christmas!

Salmon and Boursin Baked in Phyllo
Serves 4
Wine Suggestion: Grenache

This is a really nice way to serve fish. Adding flavorings between the layers of dough elevates it to a whole new level. This is great with a simple salad and steamed asparagus.

Prep time: 10 minutes
Bake time: 25-30 minutes
Make-ahead: Can be assembled early in the day and refrigerated until ready to bake.
Tip: The key to success with phyllo (or filo) is to keep it covered and work quickly. Gently unfold the thawed dough; cover with plastic wrap and then a damp kitchen towel. Every time you remove a sheet, re-cover the remaining dough immediately or it will dry out and crumble. You can re-freeze any unused dough, just be sure to wrap it well. For assembly, brush butter on the edges first, then work your way into the center

4 sheets phyllo dough, thawed
1/4 cup butter, melted
 [Read more →]