House Works on Channel 10/11

I'm so happy to be on KOLN-TV channel 10-11 in Lincoln, Nebraska. I'm featured in the "House Works" segment, which is shown during the 4 p.m. "First at Four" program. Here are links to recipes I've demonstrated on the show:

Soups to Warm the Soul

Tamale Pie


You can watch videos at the next two sites:

How to Make a Hearty Stew

Off to a Healthy Start

Corn Waffles Recipe

Servings:6
The cornmeal in these gives the waffles an extra crunch. Serve them with yogurt
cream, or ricotta cheese with a little sugar and vanilla added in. Top with fruit.

• 1 2/3 cups Bisquick® baking mix
• 1/3 cup cornmeal
• 2 tablespoons flax seed, ground
• 1 1/2 cups milk, 1% low fat
• 1 teaspoon vanilla extract
• 2 large egg
• 2 tablespoons butter, melted

1. Mix all ingredients together.
2. Pour into hot waffle iron (sprayed with non-stick spray).
3. Bake until steaming stops.

Makes 6 8" waffles


Yogurt Cream (for topping)

• 1 cup yogurt cheese (Greek style yogurt, plain no fat)
• 1 teaspoon vanilla
• 2 tablespoons turbinado sugar (raw sugar)
• 1 cup peaches, sliced

Per Serving 304 Calories; 8g Fat (24.4% calories from fat); 13g Protein; 45g Carbohydrate; 3g Dietary Fiber; 76mg Cholesterol; 506mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTE: I purchased food to make this at Leon's Gourmet Grocer and Open Harvest Natural Foods Coop.

Prosciutto Tomato Pasta Recipe

Servings: 6
Takes under 30 miutes to make. Keep prosciutto in your freezer so you are at the ready for a quick last-minute meal.

• 1 tablespoon grapeseed oil
• 1/2 teaspoon garlic paste
• 3 tablespoons capers
• 4 ounces prosciutto, diced
• 26 ounces tomatoes, canned
• 1/2 cup basil, fresh, julienned
• 3 ounces parmesan cheese
• 14 ounces spaghetti, whole-wheat

Cook pasta according to package directions. Using a Dutch oven, heat olive oil. Add garlic, capers and prosciutto; sauté until golden. Add tomatoes and cover, leaving room for steam to escape so sauce will thicken. Let simmer 20 minutes. Pour sauce over hot pasta. Toss with fresh basil and parmesan cheese.
Per Serving : 377 Calories; 9g Fat (21.0% calories from fat); 22g Protein; 56g Carbohydrate; 7g Dietary Fiber; 24mg Cholesterol; 999mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

NOTE: I purchased food to make this at Leon's Gourmet Grocer and Open Harvest Natural Foods Coop.

Recipes: Buttermilk Rolls & Grilled Flank Steak

Buttermilk Rolls

By Chef Judy Gilliard

Servings: 24

1 cup water

2 1/2 teaspoons active dry yeast

3 tablespoons turbinado sugar (raw sugar)

2 cups bread flour

1 cup whole wheat flour (Pastry)

3 tablespoons powdered buttermilk

1 teaspoon sea salt

1 tablespoon unsalted butter, room temperature

Mix yeast and sugar into water that is room temperature. Set aside.

In mixing bowl of your stand KitchenAid mixer, add flours, buttermilk, salt and butter.

With mixer running with dough hook slow add liquid into dry. (Add more water if needed)

When dough comes together into a ball around dough hook, keep running at low speed for 10 min to knead.

Place dough into lightly oiled bowl, cover and let rise until double in size. Remove to a floured board and knead a couple of times, then cut into 24 rolls. Take each piece and form into a ball, place on a cookie sheet and press down with you hand to flatten the ball. Top with a spray of oil and cover and let rise.

Bake in a 350 degree oven until brown about 10 to 12 min. Dust roll with flour and let cool.

Per Serving: 69 Calories; 1g Fat (10.0% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 1mg

Cholesterol; 79mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

Grilled Flank Steak

Judy Gilliard

Servings: 4

Flank steak has great flavor and is best cooked medium rare.

1 pound Flank Steak, trimmed of fat

1 teaspoon grapeseed oil

1 1/2 teaspoons Chef Judy house seasoning

Coat each side of flank steak with oil, seasoning.

Cook on a hot grill, 4 to 5 minutes on each side. Let rest for 10 minutes.

Slice on the angle.

Per Serving : 210 Calories; 13g Fat (57.1% calories from fat); 22g Protein; 0g Carbohydrate; 0g Dietary Fiber; 58mg Cholesterol; 79mg Sodium.  Exchanges: 3 Lean Meat; 1 Fat