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Firefighter Tim brought an extra set of hands to make his famous Firefighter’s Chili! He also prepared pan-toasted, peanut butter, Nutella, and banana sandwich as well as a honey, banana, cinnamon butter sandwich to go on the side.

His daughter Amelia was alongside him as she celebrated her 11th Birthday today.

Cheers to the end of summer! Savor those summer flavors one last time with cocktail recipes from Brett Butler, mixologist of Alcomy Life. He joined us today with recipes for two cocktails to help you make it through the end of summer and into fall.

Doin’ Time:

A spicy watermelon mojito with fresh watermelon, cucumber-infused rum, jalapeno, lime and mint. (Inspired by Lana del Rey’s cover of Sublime’s “Doin’ Time”)

Ingredients:

Directions:

(One Last) Summer Thyme Fling:

A luscious ode to Summer, with Gray Whale Gin, strawberries, rhubarb, elderflower, lemon and fresh thyme

Ingredients:

Directions:

Alcomy LLC is a mobile mixology and cocktail elixir service, focusing on unique culinary cocktails and elixirs.  We infuse the science of liquid gastronomy with the creative passion of art to curate a magical, memorable experience in your home, office or event space.  It’s “Farm to Glass, Flaired with Class.”

Brett W. Butler is an entrepreneur, entertainer and mixologist with over 20 years of experience in the hospitality and entertainment industries. After 10 years in L.A., Brett is back home in Indiana, curating his Alcomy experience throughout the Indy area. 

For more information visit:

Website:  thealcomyexperience.com

Facebook: Facebook.com/alcomylife

Instagram: Instagram.com/alcomylife

Alcomy Elixirs: marketwagon.com/vendors?id=1563

Have you ever heard of frosé? This is one of the favorite summertime drinks of Michelle Dudash, RDN, registered dietitian, chef and author of The Low-Carb Mediterranean Cookbook: Quick and Easy High-Protein, Low-Sugar, Healthy-Fat Recipes for Lifelong Health. It’s sweet and delicious while also happening to have no added sugar.

Michelle showed us how to make that today, along with some summer snack board ideas and chilled corn soup.

When it comes to snack boards she says, to mix things up, you can customize your pistachios by adding your favorites, like dried fruit or dark chocolate, or make a snack board starring pistachios, fruit, your favorite cheeses, and whole-grain crackers. 

For more from Michelle, visit:

DishWithDudash.com

michelledudash.com 

Instagram: @michelledudash 

Do you have leftover watermelon you’re beginning to get tired of? Lori Taylor of the Produce Moms joined us today with a few ways you can switch it up and give it a new taste!

Using your leftover watermelon from July 4th

Cooking + Entertaining with Stone Fruit 

For more information visit, TheProduceMoms.com.

If you can’t make it to the beach, we have the next best thing, a cocktail that makes you feel like you’re on one! Brett Butler of Alcomy Life joined us today with recipes for a “Mock Tai” and a “Mai Tai.” Here’s more from him:

“Mock Tai”

This is a refreshing, tropical mix of Island flavors with Tiki essence and no alcohol.

Ingredients:

Directions:

“Mai Tai”

This is the original recipe made famous by Trader Vic Bergeron.

Ingredients:

Directions:

Alcomy LLC is a mobile mixology and cocktail elixir service, focusing on unique culinary cocktails and elixirs.  We infuse the science of liquid gastronomy with the creative passion of art to curate a magical, memorable experience in your home, office or event space.  It’s “Farm to Glass, Flaired with Class.”

Brett W. Butler is an entrepreneur, entertainer and mixologist with over 20 years of experience in the hospitality and entertainment industries. After 10 years in L.A., Brett is back home in Indiana, curating his Alcomy experience throughout the Indy area. 

For more information visit:

Website:  thealcomyexperience.com

Facebook: Facebook.com/alcomylife

Instagram: Instagram.com/alcomylife

Alcomy Elixirs: marketwagon.com/vendors?id=1563

Today, we got to enjoy a tasty Cuban Sandwich and New York Strip steak from English Ivy’s Eatery & Pub. Sam Scott, owner, and Chef Geraldo Deleon of English Ivy’s joined us today to show off some of their dishes and share all about their restaurant. Here’s more from them.

If you are looking for a delicious, memorable meal and misty hand-crafted cocktails, whether for brunch, lunch, or dinner, we are the place where great food and fun times meet in Downtown Indy! Our sociable LGBTQ-enthused restaurant and bar is conveniently located in the beautiful Historic Saint Joseph Neighborhood, in Downtown Indianapolis. So come by and enjoy a charming weekend brunch, sit down for a dinner, or stop in to get a few drinks before hitting the city!

We offer a unique, seasonal-inspired menu that is locally-sourced and curated by our head chef. From hand-helds like wings and burgers, to specialty entrees like prime rib and stuffed chicken cordon bleu, and everything in between, you will find exactly what your taste buds crave on our exclusive menus. Don’t forget about our delectable brunch options, like classic eggs Benedict and Jeff’s Biscuits and Gravy! Our kitchens are open day and night, so you can enjoy breakfast, lunch, and dinner, as well as, weekend brunch, dinner specials, game nights, live music, and of course, lots of daily drink specials!

Here at English Ivy’s, we make it simple for you. Walk-ins are always welcomed, but feel free to call ahead for reservations, anytime. No time to stay? We also take carryout orders! As an added convenience, we have both lot and street parking available, so finding a spot is never an issue for our guests. With economical prices and the friendliest service around, you will be fully- satisfied with every experience you have with us. So if you need a new “Gay-thering” place for your group, trust English Ivy’s bar and restaurant for phenomenal food, fun, and friendship!

For more information visit, EnglishIvys.com.

The month of pasta continues! Chef Kathy Jones from Second Helpings was in studio today to prepare Pasta with Italian Beef & Roasted Tomato Sauce and Cheddar Chicken Pasta two dishes that they prepare at their very own kitchen to help those in need!

These are both meals made at Second Helpings.

Each year, Second Helpings prepares over 1.5 million nutritious meals for neighbors in need to more than 100 partner agencies. WISH-TV is proud to partner with Second Helpings for the 2nd annual Gr8 Pasta Push taking place June 3 – June 17, 2021.

Pasta is always in demand as Second Helpings uses more than 1,100 pounds of pasta per week. This summer, Second Helpings needs even more pasta to feed the thousands of Hoosiers still economically impacted by the COVID-19 pandemic.

HOW TO GET INVOLVED:

SECOND HELPINGS FACTS:

For more information visit, SecondHelpings.org/pasta.

THIS SEGMENT IS SPONSORED BY SECOND HELPINGS.

If your kids aren’t ready to treat you this Mother’s Day, they are now thanks to Stephanie Drewry, owner of Sprouts Cooking School and her daughter Grace! They have simple recipes your kids can follow to make mom breakfast. Here’s more from them:

Fun May classes coming up: Mother’s Day Family Class May 8th & Breakfast Bites May 15th

Our summer camps are almost full. They kick off the first week of June. Snag the last few spots here.

Sprouts Cooking School is Indiana’s only dedicated kids cooking school, featuring cooking classes for ages 3-13.

We’re located at 13190 Hazel Dell Pkwy, Carmel, IN 46033 (near Main Street and Hazel Dell Pkwy).

We are peanut and tree nut free cooking school. Additionally, we do our best to accommodate any other allergies if given advance notice at the time of booking.

We’re passionate about nurturing adventurous palates, building a strong foundation for a lifelong love of cooking and encouraging all families to cook together. Sprouts features:

Our MemberChef® program is modeled after culinary school and is intended for students who have a true passion for cooking and want to elevate their skills in the kitchen. Each month our curriculum focuses on a specific culinary skill. Students attend 4 classes per month and work to hone and master the particular culinary skill outlined that month. At the end of the four weeks, classes commence with a family dinner where students show their parents what they learned and teachers present students with a custom-designed pin to display on their exclusive black Sprouts Cooking School chef coat.

Blueberry Lemon Pancake Muffins

Ingredients:

Directions:

Preheat oven to 350 degrees. Combine flour, baking powder, salt, sugar and cinnamon in a bowl and whisk together. Add milk, egg, melted butter, and lemon zest. Stir with a whisk until just combined. Gently fold in blueberries. Generously spray a muffin tin with cooking spray or use liners. Fill each tin ¾ of the way full (I like to use an ice cream scooper so each of my pancakes are the same size). Bake for 14-15 minutes or until a toothpick, inserted, comes out clean.

**Have fun and make this recipe your own by adding whatever add-ins you like! You could add different fruit, pure maple syrup and sausage, or chocolate chips to name a few.

Learn more about MemberChef classes here.

See our upcoming class schedule here.

All social is @sproutscookingschool. 

Some of the word’s most popular, yet simple recipes are coming from the app, Tik Tok, and today Stephanie Drewry, Owner, Sprouts Cooking School and Emma Drewry, Sprouts Cooking School showed us how to make one of them, called Baked Feta Pasta. They also shared how to make some easy after-school snack ideas!

Plus don’t miss upcoming Tween and Teen single session favorites like TikTok Trends, featuring viral trending recipes and the ever popular Star Wars themed class, May the 4th Be With You. Sproutscookingschool.com/indianapolis-area-kids-cooking-classes/#scheduleclass

Our summer camps are filling up quickly. They kick off the first week of June. Check out five reasons why kid’s love Sprouts Cooking School camps! Sproutscookingschool.com/sprouts-summer-camps-5-reasons-your-child-will-love-it/ 

Sprouts Cooking School is Indiana’s only dedicated kids cooking school, featuring cooking classes for ages 3-13.

We’re located at 13190 Hazel Dell Pkwy, Carmel, IN 46033 (near Main Street and Hazel Dell Pkwy).

We are peanut and tree nut free cooking school. Additionally, we do our best to accommodate any other allergies if given advance notice at the time of booking.

We’re passionate about nurturing adventurous palates, building a strong foundation for a lifelong love of cooking and encouraging all families to cook together. Sprouts features:

Our MemberChef® program is modeled after culinary school and is intended for students who have a true passion for cooking and want to elevate their skills in the kitchen. Each month our curriculum focuses on a specific culinary skill. Students attend 4 classes per month and work to hone and master the particular culinary skill outlined that month. At the end of the four weeks, classes commence with a family dinner where students show their parents what they learned and teachers present students with a custom-designed pin to display on their exclusive black Sprouts Cooking School chef coat.

Learn more about MemberChef classes here: Sproutscookingschool.com/memberchef/

See our upcoming class schedule here: Sproutscookingschool.com/indianapolis-area-kids-cooking-classes/#scheduleclass

All social is @sproutscookingschool.

Happy International Waffle Day! Today we were joined by Ben Gullett of Julian’s Recipe with a delicious recipe for a waffle topped with blueberries and brie. He also talks Frozen Food Month and the benefits of taking advantage of them.

Then Indy Style’s own Registerd Dietitian, Annessa, shows you how to easily make Chocolate & Peanut Butter Striped Waffles at home!

What makes frozen products so important and how can we use them in our recipes?

Keeping the freezer full of healthy and delicious foods has many advantages.

What I love about frozen food is:

Julian’s Recipe Blueberry & Brie Melt

Ingredients:

Directions:

  1. Combine the blueberries, lemon zest and sugar in a medium saucepan.
  2. Bring to a boil, then reduce the heat to simmer for about 5 minutes until the mixture has thickened.
  3. Place the butter in a grill pan over medium-high heat. Then place your waffles into the pan.
  4. Add 4-5 slices of brie cheese on top followed by a generous scoop of the blueberry compote.
  5. Add the second waffle on top and then flip! Allow 2-3 minutes per side or until golden.
  6. Serve while hot and enjoy!

Find Julian’s Recipe at Meijer, Kroger, Whole Foods and Fresh Thyme.

Learn more about Julian’s Recipe, and order online, at JuliansRecipe.com.

Follow Julian’s Recipe on Instagram, Twitter and Facebook @JuliansRecipe.

Chocolate & Peanut Butter Striped Waffles

Just so you know, if you find dividing the batter into two bowls too labor intensive, simple put everything in one bowl! Your waffle will be a chocolate color instead of striped, but it will still have the same delicious chocolate + PB flavor. Yum!

Ingredients:

Toppings:

Preparation:

1. First, mix the wet ingredients and the dry ingredients separately: in one bowl, whisk oat flour, baking powder, and kosher salt. In another bowl, whisk eggs, peanut butter, and maple syrup until smooth. Then add almond milk, whisking until well combined.

2. Make a well in the center of the dry mixture, pouring the wet mixture in and stirring until everything is well incorporated. Let the batter sit for 5 minutes to allow the oat flour to absorb the liquid.

3. To make half the batter chocolate and half the batter peanut butter, divide the batter in half. Stir the cocoa powder and chocolate chips into half of the batter, until the chocolate has been fully mixed in. In the other half of the batter, stir in the powdered peanut butter. Now you’re ready to make the waffles!

4. When your Belgian waffle maker is fully heated and ready to go, spray it lightly with nonstick spray and pour in about 1/2 – 3/4 cup of chocolate batter in the center, letting it spread just a bit. Then, take a 1/4 cup of the peanut butter batter and drizzle across the chocolate batter (or make polka dots, or swirls…whatever you like to do!) Close the waffle iron and cook for 3 1/2 minutes. Waffles are done when lightly browned and the edges are crispy.

5. Remove waffle and top the center with 2 tablespoons banana chunks and 1 tablespoon of toasted pecans. Drizzle with 1 tablespoon of PB syrup if desired. Repeat for the other 3 waffles. Enjoy!

Notes:

– To make oat flour, add whole rolled oats to a food processor, and process until a flour forms (it will still look a little grainy). You can make plenty of oat flour in batches and keep on hand for when you need it.

– Waffles can easily be frozen. Let cool on a baking sheet, then place them in a gallon sized zip-top bag. When ready to eat, remove one and either microwave or toast in the oven on a low broil until hot.

– If no pecans are on hand, use toasted peanuts or almonds

– Use this as a snack for your kids! Just cut the waffle into triangles, and they fit perfectly into their hands. We use peanut butter as a dip.

Prep time: 10 minutes
Total time: 15 minutes

Servings Per Recipe: 4
Serving Size: 1 waffle, 2 tablespoons banana chunks and 1 tablespoon toasted pecans

Calories 433, Total Fat 16.8 g, Saturated Fat 4.0 g, Polyunsaturated Fat 1.8 g,
Monounsaturated Fat 3.2 g, Cholesterol 93.0 mg, Sodium 617.6 mg,
Potassium 245.3 mg, Total Carbohydrate 61.8 g, Dietary Fiber 9.9 g,
Sugars 22.7 g, Protein 16.7 g

For more from Annessa RD. visit, Annessard.com.