Week one recipes here - WQOW TV: Eau Claire, WI NEWS18 News, Weather, and Sports

Tailgate Grilling & Giveaway week one recipes here


September 19th - Featuring the Picnic Baskets Fresh Madison Market offers


  • Jerk Marinated Chicken Legs
    • Ingredients
      • ½ c cider vinegar
      • ¼ c lime juice
      • ¼ c soy sauce
      • 2 tsp ground nutmeg
      • 2 tsp ground allspice
      • 2 tsp ground cinnamon
      • 2 tsp dry thyme
      • 2 tsp cayenne pepper
      • 2 tsp ground ginger
      • 2 Tbsp brown sugar
      • 4 cloves garlic
      • 1 large shallot
      • ½ c olive oil blend
    • Combine all ingredients, except the oil, in a food processor or blender. Start the mixer and add the oil to it like making vinaigrette.


  • Harvest Barley Salad
    • Ingredients
      • 4 oz dried cantaloupe
      • 4 oz dried kiwi
      • 4 oz dried apricots
      • 4 oz dried pineapple tidbits
      • 4 oz craisins
      • 4 oz golden raisins
      • 4 oz regular raisins
      • 2 c barley
      • 1/2 c herb vinaigrette (see below for recipe)
    • Cook the two cups of barley in salted water like rice. Barley does expand a lot when you cook it so make sure you have enough water in the pot when cooking it. You want to dice the dried cantaloupe, kiwi, apricots, and pineapple tidbits. Once you have cooked the barley, drain excess water; rinse it, and then chill. Place the barley in a mixing bowl; once it is cool add the diced dried fruit, raisins, craisins and golden raisins. Then pour in the herb vinaigrette mixing it thoroughly.


  • Herb Vinaigrette
    • Ingredients
      • 1 bunch parsley
      • 1 shallot
      • 4 cloves garlic
      • 2 Tbs Dijon mustard
      • 6 Sprigs fresh thyme picked
      • 3/4 c apple cider vinaigrette
      • 1 c olive oil/canola blend
    • Place all ingredients in a blender except the oil. You want to include the parsley stems in the blender. Start the blender and when the ingredients have blended add the oil to complete the vinaigrette.


  • Roasted Red Pepper Dip
    • Ingredients
      • 16 oz cream cheese
      • 1 c sour cream
      • 10 oz canned fire roasted red pepper (drain off the excess liquid and pat dry on paper towel)
      • .5 oz salt
      • pinch black pepper
    • To start, break the block of cream cheese and place it in the food processor, then add the other ingredients and blend in the food processor for a few minutes until smooth.



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