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Food For Thought

Updated: Jul 22, 2022

Join "Food For Thought" each Wednesday from 1P-130P!

Carroll Wilson shares recipes, cooking tips, and most importantly, the FUNNY, MEMORABLE and DELECTABLE stories we all have about our favorite foods!

"Food For Thought" is a delicious recipe for fun, so tune in right here on or set your car radio to 94.3 every Wednesday!

Show Time: Wednesday 1P-130P

"!Gracias y Buen Provecho!"

-Tres Amigos


Macaroni & Cheese

Vanessa Jones-Schlomer

Over the years we have never actually measured this, but I’ll give it a try. This recipe is a gathering piece. Anyone can help and the children at any age usually do. It’s also a comfort food that has been a hit with just about any meal or family gathering.


1c each of 4-5 different cheeses shredded

1 16oz pack of elbow noodles boiled

1 stick of unsalted butter

salt & Pepper

smoked paprika

1 can of evaporated milk


1. Boil noodles and drain,

2. Melt butter into large baking dish,

3. Toss noodles in butter,

4. Add salt and pepper plus paprika to taste (I usually just cover the top lightly),

5. Mix the cheeses in s separate bowl then stir into the pan and make sure to distribute evenly. 6. Pour evaporated milk over the top,

7. Bake uncovered at 350 for about 40 min then turn up to 375 for 10-15 min.

***You can also make a roux and pour it over the noodles. I usually start with a little flour and olive oil, then toss everything else in sans the noodles. Then just pour on top. I find that baking at 375 for 1hr works better with the roux. I also sprinkle a little cheese on top when we do the roux.


Lynne Flocke

Dr. Pooh’s Vegetarian Chili

"I’ve searched recipes in books and on the internet and concocted the following flexible recipe for an easy Crockpot vegetarian chili that matches my lifestyle of fussing as little as possible in the kitchen."

Ingredients include:

1 16-oz. package of dry black or pinto beans (or a mixture of both, soaked overnight),

1 chopped onion, one chopped green pepper,

1 or 2 chopped fresh jalapeños, a large can (28 oz.) diced or crushed tomatoes,

6-8 c vegetable broth and/or water, 1-2 T chili powder,

1 T cumin or coriander, salt and pepper, other seasonings as desired or available,

maybe mushrooms,

maybe tofu,

maybe a fourth or a half cup bulgur,

maybe a t of sugar,

maybe a t of cinnamon,

maybe a T of chocolate. A lot of maybes because it depends on what you have around or feel like. Some recipes add all sorts of other vegetables—if that’s what you want, go for it. I keep it pretty simple—it’s hard to mess this up.

Basically you toss all this into the slow cooker and cook it 4 or so hours on high and then on low for another 2-4 hours or all night if you forget about it and fall asleep. Makes a big pot of bubbling hot vegetarian chili that can be served with a little grated cheddar cheese or sliced avocado on top. After the leftovers have been in the fridge for a day or so (getting tastier), I put them in small jars to freeze. That way I can thaw one, put it in the microwave and cook it whenever I want.

Let’s hear it for those of us cooking for one!

I’ve also taken this to pot-luck dinners and other outings. The trick to “tricking” the carnivores is to use the bulgur (a wheat grain)—your mouth thinks it’s ground beef. I can’t always find this at our local stores, so I’ve taken to using chopped mushrooms and crumbles of tofu to give the dish more texture, flavor and protein.

I did not particularly like the chili in my house growing up and I’ve since become a vegetarian. So this a tradition from these later years as I seek simple meals easily prepared and always on hand. A bowl of hot chili, a fresh green salad, a hunk of bread or tortilla and you have a meal. Goes well with beer. And a piece of leche quemada (Mexican fudge) for dessert.


Patty Nilsson

In Mexico, Christmas celebrations start on December 16 with the first of nine daily parties called ‘posadas’. ‘Posada’ in Spanish means inn or shelter, and these celebrations commemorate Mary and Joseph’s search for shelter during their journey from Nazareth to Bethlehem. Pozole is commonly served during the posadas and whoever’s house you end up at during the Posadas, there’s always a bubbling pot of pozole stewing on the stovetop.

Traditional Pozole Recipe


  • 2-3 lb Pork or Chicken

  • 1⁄2 lb. Tomatillo (Green Tomatoes)

  • 1⁄2 Jalapeño pepper

  • 1⁄4 cup Oil

  • 1 cup Mushrooms, sliced

  • 3 cups Veggie Broth

  • 1 1⁄2 cup Hominy

  • 1⁄4 tsp. Cumin Powder

  • Pinch of Oregano

  • 1 Bay Leaf

  • 1⁄4 tsp. Salt

  • 1⁄4 tsp. Pepper

  • 1⁄4 cup Radish, quartered, garnish

  • 1⁄4 cup Purple Cabbage, shredded, garnish

  • 1⁄4 cup Cilantro, garnish

  • Lime wedges, garnish


  1. Preheat charbroiler to medium.

  2. Char jalapeño and tomatillo on charbroiler until slightly blackened. Place aside and allow to cool.

  3. Once jalapeños and tomatillos have come to room temperature, add to blender and blend until smooth.

  4. Preheat a pot to medium heat and add oil.

  5. Add chared meat

  6. Add sliced mushrooms and pinch salt, and stir until golden.

  7. Add tomatillo puree, vegetable broth, hominy, cumin, oregano, bay, salt, and pepper.

  8. Simmer on medium heat for 45 minutes.

Serve and garnish with radish, shredded cabbage, cilantro & lemon wedges.


Carroll Wilson

Milk Punch

2 c. vanilla ice cream, the best you can buy

1 c. sweet milk

½ c. bourbon, good bourbon

¼ c. white rum

1 jigger dry brandy


In a blender, mix and blend the ingredients for five or six seconds and pour into cold pitcher. Continue until you have the desired amount. Serve in Old-Fashioned glasses with a dash of nutmeg on top.

Prairie Fire Dip

1 quart cooked pinto beans, mashed and smashed

½ lb. butter

½ lb. grated Provolone cheese

4 pickled jalapeno peppers, chopped very fine

1 tsp. jalapeno juice, from the jar

2 Tbsp. minced onion

1 clove garlic, chopped very fine

Mix and heat over hot water in double broiler until cheese is melted. Serve hot from chafing dish with tortilla chips or potato chips.


Laura Ewing

Laura’s San Francisco Style Sourdough French Bread

1-1/2 cups warm water (110 degrees F)

1 tablespoon or 1 package dry yeast

1 cup sourdough starter

3 cups all-purpose flour

2 teaspoons sugar

2 teaspoons salt

1 teaspoon baking soda

2 cups additional all-purpose flour

In a large mixing bowl, dissolve yeast in warm water.

Mix with starter.

Add three cups flour, sugar, and salt. Stir vigorously for 2 to 3 minutes.

Cover with a cloth. Set in a warm place and let rise 1-1/2 to two hours or until doubled in size.

Mix baking soda with 1 cup of remaining flour and stir in.

The dough should be stiff.

Turn out onto a floured surface and begin kneading.

Add the remaining 1 cup or more of flour if needed to control stickiness. Knead until satiny, between 5 and 10 minutes.

Shape into 2 oblong loaves or 1 large round loaf. Place on lightly greased cookie sheet. Cover with a cloth.

Set in warm place free from drafts and let rise 1 to 2 hours or until nearly doubled in size. Before baking, brush outside with water and make diagonal slash marks across the top with a sharp single-edge razor blade. Put a shallow pan of hot water in the bottom of the oven.

Bake at 400 degrees F for 45 minutes or until the crust is a medium dark brown.

Makes two loves.

Quick Overnight Sourdough Starter

1 package plus one tablespoon dry yeast

4 cups lukewarm water

4 cups of all-purpose flour

Dissolve yeast in a small amount of lukewarm water.

Stir flour into remaining water and add yeast mixture.

Mix well and cover.

Let mixture stand in a draft free area that is near 85 degrees F for at least 6 hours or overnight. Starter is now ready to be mixed with other ingredients for your favorite recipe.


Lilita Olano

Spanish-Style Chicken with Saffron Rice (Arroz con Pollo)


Makes 4 servings

1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces

1 tablespoon olive oil

1 large onion, chopped

1 large red bell pepper, cut into 1/2-inch pieces

4 garlic cloves, minced

2 teaspoons paprika

2 cups long-grain white rice

1 1/4 cups dry white wine

1 3/4 cups chicken broth

3/4 teaspoon crumbled saffron threads

1 bay leaf (not California)

1 cup frozen peas (not thawed)

1/2 cup pimiento-stuffed green olives, coarsely chopped

Garnish: chopped fresh flat-leaf parsley

Step 1

Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.

Step 2

Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. the juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.

Step 3

Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.


Katie Palm-Rainwater

This recipe is one of my very first food memories. My grandparents are Swedish and my grandma (Farmor) always cooked the best food when we’d all go over there to visit them. Every meal we had together was a set the table, everyone present, full family thing. No matter how busy we’d be as kids running around during the summer it wasn’t even a question we’d be there and ready to be together for that time. We’d practice our Swedish and just talk. I’ve made this for my husband many times since we met and now my son too. It always just feels like home and family.

Farmor's Spaghetti


1 pound ground meat (I use venison we grind at home and it’s delicious here)

1 onion small dice

A few carrots shredded/grated (usually about 3 depending on size)

3 ish tablespoons honey (more usually)

Pinch of red pepper

Salt/pepper to taste

1 beef bouillon cube

1 large can crushed tomatoes at least (I like tomatoey pasta sauce so I usually do 2)

1-2 cups water or stock


Use a big enough pan that will hold everything in one. Sauté carrots and onions with salt and pepper. Add meat about halfway to veggies cooking and add red pepper. Depending on how fatty your meat is I will add a tablespoon or 2 of butter to pan.

When meat is cooked add tomatoes and some more salt/pepper, add bouillon cube, add water or stock, add 2-3 tablespoon honey to pan and stir to incorporate. Cover and cook over low heat for about 30 min if not longer. Longer it has the more saucey it gets. Uncover and allow to reduce to desired sauce thickness. Give it a taste and I usually add another tablespoon of honey here. Serve with your favorite kind of pasta.


Jay & Jen Bachman

This simple recipe has been a staple in our family for 20 years. It’s fun, versatile, and always a crowd pleaser!

Chicken Broccoli Rice Casserole


2 Pots of Water

2 Pounds Boneless Skinless Chicken Thighs

1 Cup Lowry's Seasoned Salt

1 Box Uncle Ben's Long Grain Minute Rice

4 Cups Broccoli (rough chopped)

12oz Cream Of Mushroom Soup Concentrate

8oz Cream of Chicken Soup Concentrate

2 Fresh Jalapenos (small diced)

1 Pound Shredded Cheddar

Salt & Pepper to Taste

Bring a pot of water to a simmer, then add seasoned salt. The water should now taste like Galveston. If it doesn't, add more. Stir well, and add chicken thighs. Simmer until chicken reaches 165F; about 15 minutes. Remove chicken from the water and dice or shred- let the chicken do what it wants to do.

Use second pot of water for your rice. Follow the directions on the packaging. Any rice will do, we just prefer the texture of long-grain for this recipe.

In a large mixing bowl, combine diced chicken, cooked rice, chopped broccoli, cream of mushroom, cream of chicken, and diced jalapenos. Taste and adjust by adding salt & pepper as needed Remember- the chicken is already salted, so go easy. Your ingredients should still be pretty hot at this point.

Grease a 9"x13" casserole dish and fill not-quite-to-the-top with your mix. Top with shredded cheddar. Bake at 350F for 20 minutes, or until casserole is set and cheese is bubbly.


Catch up on Season 1 of "Food for Thought" featuring great guest recipes!

"Cooking Up Memories" with Tres Amigos. 2021

Guest Recipes: Patty Nilsson, Carroll Wilson, Laura Ewing, Carrie Campbell, Cade Wright, Nancy Williams, Eileen Edgington, Dennis Lee, Connie Brakebill, DuAnn Redus, Phil Giglio, Annievive Palm, Robin Lowe, Jerri LaMirand, Emil Dzuik, David Miller, PeeWee Rodriguez, Cynthia Millonzi, Kit Holmes, RuthAnn Gilbert, Mary Jane Schooley, Steve Loveless, Sandra Organ-Solis, Pancho Walker, Alaria Goodwin, Susan & Perry Raybuck, Michaelanne Hurst, Jerry Moore, Benjamin

Ewing-Hull, Martha Knies, Ken Strange, Bill Dumas, Stephanie Nestlerode, Jane Wyatt, Nan Simpson, Roberta Schooemaker-Beale, Carlos Solis, Miguel Pankratz, Ashley Odom, Claire Sharp.

Autographed copies available at the radio station for only $10.

Come by or call in!

All proceeds go to KWVH and to a local food bank.


Tres Amigos

Patty Nilsson, Laura Ewing & Carroll Wilson


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