Wake Up Crew: Tom, Dianah & Katie

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{Katie’s Kitchen} Cranberry Feta Pinwheels- Thanksgiving Appetizer

Brought to you by Catoctin Mountain Orchard. 

I have made these pinwheels in the past and they are a HUGE hit…especially at Thanksgiving for an appetizer before the big meal while everyone’s mouth is watering smelling the turkey cooking in the oven.

Here’s the ingredients: Cream cheese, Feta cheese, green onions, Crasins Dried Cranberries, and large flour tortilla wraps (I used green spinach wraps to be festive)

  • 3/4 cup dried sweetened cranberries
  • 1 (8 oz) package cream cheese, room temperature
  • 3/4 cup crumbled feta cheese
  • 1 ⁄4 cup chopped green onion
  • 2 large flour tortillas

Mix all the ingredients into a mixing bowl (it really helps if the cream cheese is soft) then take a spreading knife and spread a layer of the mixture over the tortilla. Roll the tortilla up as tight as you can and then slice into pieces (about 12). Turn on their side and you can position these into a Christmas tree, too!

Superrrrrr easy and fun and everyone loves them!! YUM!

Recipe from here

Pictures of the recipe from Katie’s Kitchen below!!

{Katie’s Kitchen} Tex Mex Flank Steak Salad

Brought to you by Catoctin Mountain Orchard.

This is one of my favorite salads to make for dinner! We get a flank steak and marinate it overnight with fresh garlic, pineapple juice and soy sauce. Using a large bowl- Press garlic into the steak, then pour over top, a 14oz can of dole pineapple juice and then about a cup of soy sauce. Cover with saran wrap and place in refrigerator over night.

Start the grill! Cook the steak to your preferred doneness.

Using romaine lettuce, wash and chop and place in large salad bowl. Cut up cherry tomatoes, one avocado, sprinkle Del Monte fire roasted corn (that is the best!), shredded cheddar cheese, crush up tortilla chips on top then add your steak.

You can use ranch dressing…any other type you love!

Or you can make a delicious Avocado Lime dressing:

Add a whole peeled avocado, 1/4 cup greek yogurt, lime juice from 1 lime, cilantro, 1/4 cup olive oil, 1 tbsp white vinegar, 2 tbsp. water, and fresh cracked pepper to a food processor or blender and process on high for 1-2 minutes or until smooth and creamy.

Serve and enjoy!!

Salad Ingredients: I used this recipe. 

  •  mixed greens or romaine lettuce
  • 1/2 cup cherry tomatoes, sliced in half
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup corn, cooked or raw
  • 1/4 cup tortilla strips
  • 1 avocado, cubed

{Katie’s Kitchen} Easy Shrimp Scampi

Brought to you by Catoctin Mountain Orchard.

I was looking for something to make the other night for dinner and realized I had most of the ingredients for shrimp scampi. My version is dairy free, too, which was exciting to me!

I used a 1lb of peeled frozen large shrimp and defrost them in cold water. Season with salt and pepper. Set aside.

Then, I cooked my angel hair pasta according to the box. You can use any kind of pasta you like for this recipe. Set aside.

In a large pan, add olive oil, butter (optional)- I used vegan butter, minced garlic and red pepper flakes (optional)- saute for a few minutes.

Add shrimp to the pan, sprinkle with italian seasoning mix. Add 1/4 cup of chicken broth (if you have white wine, you can substitute this.) Then, add lemon juice. Let juices reduce a bit.

Add in your pasta and toss with sauce and shrimp, sprinkle parsley on top. Add salt to taste.

Add parmesan on top…DONE!

Ingredients

  • 1 Cup ,Shrimp,small size,cleaned,deveined
  • 1 Tbsp,Olive Oil
  • 6 Cloves,Garlic,chopped
  • Salt,as needed
  • 1/2 tsp,Black Pepper Powder
  • 1/2 Pack of Italian Seasoning Mix
  • 1 Tbsp,Parsley,fresh
  • 1/2 Cup,Parmesan,grated/powdered
  • 1/4 Cup,Chicken Stock
  • 4 oz, Linguine/Angel Hair Pasta
  • 3 Tbsp,Butter (optional)
  • 1 Tbsp,Lemon Juice

 

 

The Wake Up Crew

WakeUpCrew

Bios

  • Born and raised in Louisville Ky. with a huge group of family and friends still there! Go back at least twice a year for epic parties! Schooled at Fairdale High and Morehead St. University where I majored in Speech/Theatre and Radio/Television. Taught Theatre and English at Valley High School in Louisville for a year then moved to New York City for 15 years where I’m eternally grateful nobody had smart phones for evidence! Moved to Frederick in ’92 and have worked in Radio ever since. My son Samuel Martin is my pride and joy! Frederick has the finest people and is the best place to live in America! You are my family and I love you all!

  • Dianah Gibson’s broadcasting career has come full circle and she couldn’t be happier! Since 2007, she has been on WFRE’s morning show.

    Dianah was raised in Frederick County and graduated from Middletown High School. She attended Frederick Community College, Towson University, and received her broadcast meteorology certification from Mississippi State University.

    Dianah started her broadcasting career in Frederick. She has worked in Radio and TV in Baltimore, Washington DC, and the Virginia Beach-Norfolk area.

    She has appeared in several movies and numerous television commercials. But Dianah says the job she loves best is being a mother to her children, Lexi and Danny!

  • [Bio Coming Soon!]

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