Creative Living with Sheryl Borden on KENW-TV

Air times listed below

Creative Living is designed for the active lifestyles of the 21st Century.  Topics range from the traditional areas of foods/nutrition, clothing and fashion, and home furnishings, to health and beauty, art, travel trends, computers and education.  There’s something for EVERYONE — men, women and children.

Air Times:
On 3-1(HD): Thursdays at 9:00 p.m.
On 3-2: Tuesdays at noon and 9:30 p.m., Thursdays at noon, and Saturdays at 2:00 p.m.

Charred Salsa Roja

Nov 22, 2016

Charred Salsa Roja

3 medium, ripe tomatoes
1/4 medium white onion
1 jalapeno
2 garlic cloves
1 tablespoon fresh squeezed lime juice
1 tablespoon fresh cilantro
1/2 teaspoon red wine vinegar
1/2 teaspoon salt

Stem tomatoes, slice in half and place on hot grill with onion, jalapeno and garlic. Grill for 10 minutes or until nicely charred. Peel and seed jalapeno. Peel garlic cloves. Put jalapeno, tomato, onion and garlic in blender with remaining ingredients and puree until smooth. Chill and serve. Makes 1 1/2 cups.

Sopaipillas

Nov 22, 2016

Sopaipillas

Makes about 24 small puffs

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons lard, vegetable shortening, or butter
1 1/2 teaspoons active dry yeast (optional)
1/4 cup warm water (110°F, 45°C)
about 1/2 cup milk at room temperature
vegetable oil for deep-frying

Rosemary Roasted Vegetable Enchiladas with Goat Cheese & Pesto

For the vegetables
8 oz. Brussels sprouts, halved
3 medium carrots, chopped
2 medium parsnips, chopped
2 zucchini, cut into 1/2 inch circles
1 small yellow onion, chopped
4 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
2 sprigs fresh rosemary, leaves removed

KIDS' CHOCOLATE ICE CREAM TACOS

6 taco shells
3 cups vanilla ice cream, softened slightly
1 cup chocolate chips
1/4 cup toasted nuts, chopped
1/3 cup chocolate syrup
Powdered sugar

Gluten-Free Bittersweet Decadence Cookies

1/4 cup rice flour
1/4 teaspoon baking powder
1/8 teaspoon salt 8 ounces bittersweet chocolate chips
2 tablespoons unsalted butter
2 large eggs
1/2 cup sugar
2 teaspoons pure vanilla extract
1 cup pecans
6 ounces bittersweet chocolate chips
2 sheets parchment paper

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