Page 7 - Brooklyn Maple News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Each Monday here on WBKR, Angel and I feature a What's Cookin'? segment on our show.  We started this feature years ago.  The idea behind it was to share a recipe on air that you could easily try to make at home.  Each week, we share recipes from Patty Millay (our resident chef with a uniquely southern flair for flavor), Merritt Bates-Thomas from the Green River District Health Department, Brooklyn Maple from Kentucky Legend (the official sponsor of the segment) and Kelly Bland from the UK Cooperative Extension Office. Well, the folks in Kelly's office have come up with another fun way to...

I am obsessed with pizza.  Honestly, it's the one food that I could eat every single day and not think twice about it.  Today, in our weekly What's Cookin'? segment, Brooklyn Maple, from Kentucky Legend, is sharing a recipe for an incredible deep dish pizza.  And, naturally, it features Kentucky Legend ham!  Here's how to make Deep Dish Ham, Spinach & Mushroom Pizza. And, good news!  The recipe is a time saver because it uses store bought pizza dough and saves you the time of having to make that dough from scratch!  And, another fun twist.  This pizza is actually baked in a cast-iron ...

3 cups (750 mL) coleslaw blend 2 cups (500 mL) bean sprouts 1/4 cup (60 mL) chopped green onion 2 tsp (10 mL) minced fresh ginger 3 cloves garlic, minced 1 tbsp (15 mL) soy sauce 2 tsp (10 mL) rice wine vinegar 2 tsp (10 mL) sesame oil 16 egg roll wrappers Directions: Preheat oven to 425ºF (220°C). Line a large baking sheet with parchment paper. Set aside. Heat 1 tbsp (15 mL) canola oil in a large nonstick skillet set over medium-high heat; cook coleslaw blend, bean sprouts, green onion, ginger, and garlic for about 3 minutes or until softened. Add turkey, soy sauce, rice vinegar, and sesam...

What's Cookin'? guest Brooklyn Maple, from Kentucky Legend, is sharing a recipe for Breakfast Hash with Ham, Potato and Kale. Here's how to make it!

8 cups sodium-reduced chicken broth 4 cups diced butternut squash 1 can (15 oz) diced tomatoes 1 canned chipotle in adobo sauce, finely chopped 8 slices Kentucky Legend Quarter Sliced Turkey, chopped 3 tbsp lime juice 1 1/2 cups crispy tortilla strips 1/2 cup grated Parmesan cheese 1/4 cup fresh cilantro leaves 1/3 cup sour cream   DIRECTIONS: Heat oil in large Dutch oven set over medium heat. Cook onion, celery, poblano and garlic for 3 to 5 minutes or until slightly softened. Stir in cumin, salt and pepper. Cook for 1 to 2 minutes or until fragrant. Stir in broth, squash, tomatoes and chip...