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Hear Ellen Jaffe on 101.5 LITE FM and LiteMiami.com weekdays 5:00-9:00 p.m. ET
 E-Mail Ellen              Twitter: @JaffeEllen              Read all posts from Ellen's blog

Thursday Recipe Exchange: Egg-celent Egg Salad

Posted 4/17/2014 7:15:00 PM

Easter and Passover are both very 'hard-boiled-egg-centric' holidays. Between the decorated Easter eggs and the Seder eggs, you probably have an abundance of eggs in the house. So here's a quick way to turn them into a yummy meal.

** Very important ** If you are using decorated Easter eggs, some important safety guidelines:

- If you plan to eat dyed eggs, use food-grade dyes — egg-coloring kits, as well as liquid, gel, and paste colors for cake decorating, are safe choices.

- Don't color eggs that crack during cooking (they're safe to eat if immediately refrigerated, but otherwise are easy targets for bacteria).

- Whether you hide eggs for an Easter hunt or use them as a centerpiece, if they have been out at room temperature for more than two hours, discard them.

 

What You'll Need:

If your eggs are already boiled, you're good to go. If you're ...



Recipe Exchange: Roast Beef

Posted 4/10/2014 7:45:00 PM

Since today is National Sibling Day, and Roast Beef was a favorite of mine & my sisters, as well as a treat for special occasions, here's my mom's roast beef recipe.

What You'll Need:

3 - 4 pounds of roast (you can use eye of round, prime rib, or just about any cut of beef roast)

salt, pepper, paprika, garlic powder to taste

red cooking wine

 

What You'll Do:

Pre-heat oven to 350.

Before cooking, let the roast sit out until it's room temperature.

Place in a roasting pan.

In a small bowl, mix all spices. Add enough cooking wine to moisten. Blend.

Cut slits in the top of the roast, about 3 inches apart.

Spread spice mixture around the entire roast, and into the slits.

Using a pre-set thermometer, cook until the internal temperature is 130 degrees (rare) or 135-140 (medium).

Remove from oven & let sit for ...



Mammo Monday

Posted 4/7/2014 4:15:00 PM

Have you had your annual Mammogram? As the folks from Susan G. Komen remind us, breast cancer doesn't only happen in October.

I had the opportunity to speak with Komen CEO, Dr. Judith Salerno. Listen in as she updates us on the research that Komen is funding to find a cure for breast cancer.

Want to help the cause? Join me and Jeff Martin on Sunday, May 4th, for a fun bowling event to benefit Susan G. Komen. Here's info about Pinko de Mayo.

You can also support Komen if you're going to either of Katy Perry's concert in July - July 2nd at the BB&T Center or July 3rd at the American Airlines Arena. Katy has designated Komen as one of three charities that will benefit from purchases of special tickets. More info here.

 

 



Dave Letterman's 'End Date'

Posted 4/3/2014 5:38:00 PM

It's official. Dave Letterman is retiring.

Next year.

It's not just a ploy to get publicity. After 21 years of hosting 'The Late Show With David Letterman', Dave has decided on just a one-year extension. He announced the 2015 end date to an audience during a taping and got a standing ovation.

Here's a clip from last night's show that will demonstrate why people still love him after all these years.

 



Recipe Exchange: Gary's Rosemary Chicken

Posted 4/3/2014 2:26:00 PM

This week's recipe comes from LITE Loyal Listener Gary R. in Palmetto Bay. By day, Gary writes for a community newspaper. By night, he experiments with ingredients to create new tasty treats. The twist to the Rosemary Chicken? Crushed dry roasted peanuts!

 

What You'll Need:

4 boneless skinless chicken breasts

2 tablespoons olive oil

salt, pepper

fresh rosemary leaves (no stems)

1/4 cup unsalted dry roasted peanuts, crushed or chopped in a nut chopper (Italian-style breadcrumbs are a good alternative if you're allergic to nuts)

1 - 2 large green bell pepper, cut in strips

 

What You'll Do:

Place chicken breasts in pre-heated skillet with olive oil and cover.

Poach chicken 5 - 6 minutes, or until it starts turning white.

Turn chicken, then lightly salt & pepper. Sprinkle fresh rosemary, then peanuts on top.

Arrange green pepper in 'ribs' over chicken breast.

Cover and simmer until chicken & pepper are ...



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