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The summer season is the perfect time to try a new salad when you’re craving something light!

Chef Felicia Grady, owner of Plate It Up Catering, joined us Tuesday on “Life. Style. Live!” to share her recipes for Black Bean Corn Fiesta Lettuce Wraps and Strawberry Salad with House Made Blue Cheese Dressing.

Black Bean Corn Fiesta Lettuce Wrap

Ingredients:

Directions:

Combine all ingredients together and mix well.

Top each lettuce leaf with corn mixture.

Bleu Cheese Dressing

Ingredients:

1 cup mayo
1/2 cup sour cream
1/4 cup blue cheese
1/2 tsp onion powder
1/2tsp garlic powder
TT salt
1/4 tsp lemon juice
1/2 cup butter and milk

Directions:

Mix sour cream and mayo together. Add the rest of the ingredients to the mixture. Blend well.

For more information, click here.

Chef Felicia Grady of Plate it Up Catering not only runs an amazing catering company, but she also participates in a youth culinary mentorship program.

On Tuesday, she joined us along with a couple of her students to prepare an Ultimate Ham Sandwich and Smoked Salmon Honey Pecan Salad.

For more information visit, PlateItUpCatering.net 

You can find more from all of today’s “Life.Style.Live!” guests at the links below:

Plate It Up Catering – Frozen Food Month

juliansrecipe.com

]plateitupcatering.net

Darlington Bed Race – Noblesville

bgcni.org

Nathan Lowe – The Indy Dog Whisperer

facebook.com/theindydogwhisperer

TheIndyDogWhisperer.com

Sherri French – Mom Hint

MomHint.com

Green’s Lawn Care

greenslcps.com

These are two dishes you may want to highly consider adding to your menu if you plan on celebrating New Year’s at home!

Chef Felicia Grady, Plate It Up Catering’s, executive chef & ServSafe proctor instructor, joined us today with her recipes for Chicken and Andouille Sausage Etouffee with Rice Pilaf, Shrimp Scampi Over Pasta.

Chicken and Andouille Sausage Etouffee

Ingredients:

Directions:

In a heavy bottom skillet heat the vegetable oil add onions and peppers saute until translucent and the chicken and sausage cook until fragrant for about 5 min add the flour.
It will be a little lumpy. Add the stock cook until it’s a smooth consistency and reaches the internal temperature of 165 Fahrenheit.

Shrimp Scampi Over Pasta:

Ingredients:

Directions:

Heat the oven 425 Fahrenheit
In a heavy bottom skillet add the oil and butter melt together add the garlic, wine, salt and shrimp. Put the skillet in the oven cook until shrimp internal temperature of 145 degrees.
It should be lightly brown.

For more information visit, Plateitupcatering.net.

Today, Felicia Grady, executive chef for Plate it Up Catering and ServSafe Instructor Proctor, joined us in the Indy Style kitchen making Fettuccine Alfredo and Curry Coconut Shrimp.

For more information visit, PlateItUpCatering.net.

Chef Felicia Grady of Plate It Up Catering joined us today to make her Lobster Risotto and Quiche Lorraine. She also told us about her catering company, the classes they offer, how they need sponsors and more! Felicia also brought along Lauren Cazares and Kristina Cazare, two of her students, to help her in the kitchen.

Lobster Risotto

Ingredients:

Directions:

Quiche Lorraine

Ingredients:

Directions:

For more information visit, plateitupcatering.net.