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Recent Articles
  • Students from Trinity Episcopal visit the 11am show

    Second graders from Trinity Episcopal School learned the ins and outs on their WGNO field trip.

  • Cookin’ With Nino: Cheater-misu (tiramisu on a budget)

    n a medium mixing bowl pour Heavy Cream and beat with blender until solid, on high for about 4 minutes.

  • Get the Skinny: “We Live to Eat” NOLA Restaurant Week

    What it is: A week-long celebration of New Orleans’ cuisine September 8-13, 2014 Two-course lunches for $20 Three-course dinners for $39 Dine out at over 50 of the most acclaimed restaurants such as Commander’s Palace, Café Adelaide, Le Foret, Emeril’s, Arnaud’s and Galatoire’s. Kick-off Party at The Chicory, September 3rd from 6-8pm:  This event will showcase a dozen of WLTE participating restaurants; live entertainment; cocktails and will benefit the Louisiana Restaurant Association’s Education Foundation (non-profit aimed toward furthering culinary education […]

  • Love it, Like it, Hate it: “Healthy” Crackers

    If you’re craving salty-crunchy, whole grain crackers can be just the answer. But not all of the crackers marketed as “whole grain” really are. In today’s Love it, Like it, Hate it, we’re Getting the Skinny with Molly on the best and worst bets when it comes to “healthy” crackers.   LOVE IT! All of the “love it” crackers are made with whole grains, nuts, and seeds, with no refined flours   34 Degrees Whole Grain Crackers Just over 5 […]

  • Cookin’ With Nino: Coconut Creamed Curry Beef Tips with Vegetable Medley

    Coconut Creamed Curry Beef Tips with Vegetable Medley INGREDIENTS: 1 Lb. Top Sirloin (tri-tip) strips cut to 1/8 inch thick strips by 3 inches in length 4 tablespoons First cold pressed olive oil 1 tablespoon curry powder ½ teaspoon ground cumin ½ teaspoon smoked paprika 1 teaspoon kosher salt ½ teaspoon granulated garlic ½ teaspoon cracked black pepper 1 tablespoon fresh minced ginger 1 fresh pepper such as jalapeno or serrano minced 2 tablespoons fresh minced garlic 1 Bag Green […]

  • Crimestoppers’ Carnivale and Mother’s Roast Beef and Debris Recipe

    Roast Beef and Debris Recipe   1  4-5 pound bottom round roast, untrimmed. (ask your butcher to leave some of the fat for cooking purposes) 1 tbsp Salt 1 tbsp Ground Black Pepper 1 tbsp Granulated Onion 1 tbsp Granulated Garlic 1/2 tsp Dried Thyme 2 Onions, Medium, Quartered 3 Carrots, Medium, Halved 3 Celery Ribs, Halved 4 Whole Garlic Heads, Halved with Skins On 3/4 gallon Beef Stock (or to cover meat 3/4) 1 Brown craft paper or brown […]

  • Cookin’ With Nino: Wild Rice and Mushrooms and Andouille-Stuffed Pork Tenderloin

    Ingredients 2 teaspoons butter or reduced fat buttery spread 6 mushrooms, coarsely chopped 1 clove garlic, minced 1 green onion, finely chopped 2 cups chicken broth low sodium 1 cup uncooked wild rice 1/2 teaspoon chopped fresh parsley salt and pepper to taste Directions Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, […]

  • Get the Skinny on DIY Frozen Treats

    Get the Skinny on DIY Frozen Treats

    If the summertime heat has you looking for cool, refreshing treats, you’ve got to try these 3 easy do-it-yourself frozen treats that can be super-nutritious, and kid-friendly, as well!

  • Cookin’ With Nino by Rouses: Healthy Peanut Butter Snacks

    Cookin’ With Nino: Healthy Peanut Butter Snacks

    In a medium mixing bowl combine all ingredients and stir until all ingredients are mixed together. Refrigerate for 30 minutes and roll into little balls or place into small 3 oz. Cups