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Kellie Pickler

Ben Aaron

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CMT
9:00 AM

KTEN
Sherman, Texas1:35 AM CT

WCCB
Charlotte, North Carolina12:00 PM EST

WILM
Wilmington, West Virginia10:00 AM EST

KJZZ
Salt Lake City, Utah9:00 AM MT

KYOU
Ottumwa, Iowa11:00 AM CT

KLSR
Eugene, Oregon11:00 AM PST

KNBN
Rapid City, South Dakota12:00 PM MT

WGBA
Green Bay, Wisconsin4:00 PM CT

WTMJ
Milwaukee, Wisconsin3:00 PM CT

WVAW
Charlottesville, Virginia3:00 PM EST

WTVF
Nashville, Tennessee9:00 AM CT

WVLT
Knoxville, Tennessee3:00 PM EST

KTTW
Sioux Falls, South Dakota1:00 PM CT

WHNS
Greenville, South Carolina3:00 PM EST

KOHD
Bend, Oregon2:00 PM PST

KJRH
Tulsa, Oklahoma3:00 PM CT

WCPO
Cincinnati, Ohio3:00 PM EST

WEWS
Cleveland, Ohio3:00 PM EST

WRAZ
Raleigh, North Carolina2:00 PM EST

WKBW
Buffalo, New York3:00 PM EST

KSVI
Billings, Montana2:00 PM MT

KSHB
Kansas City, Missouri2:00 PM CT

WSYM
Lansing, Michigan3:00 PM EST

KSTC
Minneapolis, Minnesota12:00 PM CT

WXYZ
Detroit, Michigan3:00 PM EST

WMAR
Baltimore, Maryland3:00 PM EST

KAQY
Monroe, Louisiana2:00 PM CT

CWBKI
Louisville, Kentucky11:00 AM EST

KSCW
Wichita, Kansas9:00 AM CT

WRTV
Indianapolis, Indiana3:00 PM EST

KSAW
Twin Falls, Idaho4:00 PM MT

KIVI
Boise, Idaho4:00 PM MT

WFTX
Ft. Myers, Florida3:00 PM EST

WPTV
West Palm, Florida2:00 PM EST

WFTS
Tampa, Florida12:00 PM EST

KFQX
Grand Junction, Colorado1:00 PM MT

KMGH
Denver, Colorado3:00 PM MT

NESQ
Palm Springs, California3:00 PM PST

KERO
Bakersfield, California3:00 PM PST

KGTV
San Diego, California2:00 PM PST

KHSB
Ft. Smith, Arkansas11:00 AM CT

KNXV
Phoenix, Arizona2:00 PM MT

KJTL
Wichita Falls - Lawton, Texas1:00 PM CT

WOAY
Bluefield-Beckley-Oak Hill, West Virginia3:00 PM EST

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Latest posts

Cat Cora’s Wedding Cake Contest: And the Winner Is…

Chicken or Tuna and Waffles

Top Chef‘s Angelo Sosa shares how to make a delicious dish of chicken and waffles, served with a selection of unique toppings! So, move over maple syrup! These savory and spicy waffles are awesome with fried chicken skins, but try them with “chicken of the sea” – aka fresh tuna – for a totally different take. The choice is yours, but both are a fun twist on the traditional waffle. To shop Angelo’s collection of stylish and tactical aprons, head to the Art of Simplicity website, and head to AngeloSosa.com for more information about the chef’s restaurants, cookbooks and more. Chicken or Tuna and Waffles Makes 4 to 6 waffles Ingredients For the waffles: 2 cups all-purpose flour 1/2 cup granulated sugar 3 1/2 teaspoons baking powder 2 large eggs, separated 1 1/2 cups whole milk 1 cup (2 sticks) unsalted butter, melted 1 teaspoon sea salt 1/2 teaspoon cracked white pepper 1 teaspoon pure vanilla extract Nonstick cooking spray For serving: Sriracha Mayo (recipe below) Peanut Sauce (recipe below) 1 cup chopped avocado 1/2 cup baby cilantro 1/4 cup mint leaves 1/4 cup Thai basil leaves Pickled Red Onions (recipe below) 2 teaspoons fresh lime juice Extra-virgin olive oil Sea salt Fried chicken skins (chicken skins fried in 325-degree oil until golden, about 6 minutes; seasoned with salt) Tuna (sashimi grade), large cubes 2 lime halves Directions 1. Preheat the waffle iron. In a large bowl, whisk together flour, sugar, and baking powder. Add egg yolks, milk, butter, salt, pepper, and vanilla. 2. In the bowl of a standing mixer, whip egg whites to stiff peaks. Gently fold egg whites into batter. 3. Spray waffle iron with nonstick spray. Spoon enough batter to fill the waffle iron. Cook until iron releases the waffle, about 2 minutes per side. 4. Drizzle waffle with sriracha mayo and peanut sauce. Place avocado, cilantro, mint, Thai basil leaves, and pickled red onions on top. Drizzle with lime juice and sprinkle with salt. Add fried chicken skins or tuna to the top. Serve with a lime half. Pickled Red Onions Makes 1/2 cup Ingredients 1/2 cup Japanese vinegar or cider vinegar 2 tablespoons honey 1 tablespoon extra-virgin olive oil Sea salt Freshly ground black pepper 1 large red onion, thinly sliced Directions 1. In a large bowl, stir together vinegar, honey, oil, salt, and pepper. Add onions and submerge in brine. Let sit at least 30 minutes. Peanut Sauce Makes 4 to 6 waffles Ingredients 3 tablespoons grapeseed oil 1 tablespoon finely-chopped ginger 2 tablespoons chopped garlic 1 1/2 cups chunky peanut butter (organic preferred) 1/4 cup light soy sauce 1/4 cup light brown sugar 1/2 teaspoon sea salt 1 Thai Chili, finely chopped 1 tablespoon fresh lime juice Directions 1. In a medium saucepan over medium heat, add oil. When hot, sauté ginger and garlic until lightly golden. 2. Reduce heat to low and add peanut butter, soy sauce, and brown sugar and 10 minutes. If mixture gets too thick, add water. Remove from heat and let cool. Add salt, chili, and lime juice, and mix well. Sriracha Mayo Makes 3/4 cups Ingredients 1/2 cup mayonnaise 1/4 cup sriracha hot sauce Directions 1. In a small bowl, whisk mayonnaise and sriracha together. Get more delicious recipes by heading to Pickler & Ben’s Recipe Archive!

Hickory King Grits with Preserved Eggplant, Pickled Sweet Peppers, and Pickled Green Tomatoes

Chef Cassidee Dabney from Blackberry Farm shares her recipe for homemade grits paired with eggplant and veggies! At Blackberry Farm, Cassidee grinds her own grits from fresh corn and uses them within the hour. You, of course, can use freshly milled grits from your local farmers market, mill, or Anson Mills. Whatever works best for you. Hickory King Grits with Preserved Eggplant, Pickled Sweet Peppers, and Pickled Green Tomatoes Serves 6 to 8 Ingredients 2 cups milk 2 cups water 1 cup freshly-ground or store-bought grits Sea salt, to taste Unsalted butter, to taste Preserved garden eggplant (recipe below), cut into bite-sized pieces Pickled sweet peppers (recipe below), cut into bite-sized pieces Pickled green tomatoes (recipe below), cut into bite-sized pieces Extra-virgin olive oil Fennel pollen, for garnish Crispy fried hominy, for garnish Curly mustard greens, for garnish Directions 1. In a medium pan over medium heat, bring the water, milk, and a pinch of salt to a boil. Slowly whisk in grits, continue whisking until they begin to thicken. Reduce heat to a low simmer, cover, and cook 1 to 2 hours, stirring occasionally. 2. Let rest at room temperature for 1 hour. Add butter and additional salt to taste. Reheat if necessary. 3. In a saucepan over medium heat, warm eggplant, peppers, and tomatoes in olive oil. Spoon grits into bowls. Top with warm preserved and pickled vegetables. Sprinkle with fennel pollen, hominy, and greens to serve. Preserved Garden Eggplant 1 to 1 1/2 cups Ingredients 1 large eggplant, peeled 3 tablespoons sea salt, plus more for the water 2 parts water 1 part white wine vinegar 1/4 cup shaved garlic cloves 2 tablespoons Aleppo pepper 3 tablespoons Greek oregano 1 1/2 cups extra-virgin olive oil Directions 1. In a large bowl, toss eggplant with salt. Place in a colander set over a bowl. Add a weighted bowl on top of the eggplant to help drain. Leave overnight. 2. In a large saucepan over medium heat, bring water, vinegar, and a few pinches of salt to a boil. Add eggplant and cook until slightly tender. Strain and place on paper towels to dry overnight. 3. In a large pan, add garlic, pepper, oregano, and enough olive oil to fully cover the eggplant. Bring the oil mixture to a simmer and remove from heat to steep. Toss the eggplant with oil. Pack eggplant into and airtight container and fill with remaining oil. Let rest for at least 1 week. Pickled Sweet Peppers Makes 2 cups Ingredients 1/2 cup white balsamic vinegar 1/2 cup water 1/2 cup granulated sugar 2 cups sliced sweet peppers Directions 1. In a small saucepan over medium-high heat, bring vinegar, water, and sugar to a boil. Remove from heat when sugar is dissolved. 2. Place peppers in an airtight container. Pour the hot liquid over the peppers, and let cool to room temperature. Cover and refrigerate for up to 3 weeks. Pickled Green Tomatoes Makes 4 pounds Ingredients 2 quarts cold water 2 quarts white distilled vinegar 16 cloves garlic 2 bunches fresh dill 2 teaspoons celery seed 3/4 cup kosher salt 1/4 cup dill seed 1/4 cup granulated sugar 1/4 cup mustard seed 2 tablespoons pickling spice 4 teaspoons red pepper flakes 4 pounds green tomatoes, cut into 1/2-inch slices Directions 1. In a large enough container to hold all of the tomatoes, combine water, vinegar, garlic, dill, celery seed, salt, dill seed, sugar, mustard seed, pickling spice, and pepper flakes. Stir until salt and sugar dissolve. 2. Add tomatoes and cover with a weighted bowl to keep the tomatoes submerged. Refrigerate 1 week. Get more delicious recipes by heading to Pickler & Ben’s Recipe Archive!

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