Mountaineer Days in Wrightwood is awesome! I love the mountains winter or summer! The air was clear, the people were fun and I got a work out up and down all the streets!

Marshall Ed Clemons and I all Fourth of July in Wrightwood

The Kat Country ,Coca Cola Summer Splash Van is on the road! Join Karilynn this Thursday at Vons Shopping Center at Main and I Avenue in Hesperia  from noon to 1pm for your chance to win tickets to Ultra Star Apple Valley Cinemas for Harry Potter & the Half Blood Prince for Opening Day July 15th. and samples of Coke Zero! Gather your Coke Rewards! Click on the Coke Zero icon and play to win!

....Desert.. ..Valley.... Medical  Foundation is having  their 2^nd ..Blood Drive.. of the year! Join Jimmer Friday from 5 to 7pm. Sign up to win Toby Keith/Trace Adkins concert tickets . ....Desert.. ..Valley.... Medical Foundation is located at 2^nd and ....Bear.. ..Valley.... Roads in Victorville! We will see you there!

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My buddy Bobby K. gets all the information and puts everything from Victorville Auto Raceway, Perris and more there are forums , put it in your favorites. Oh Yeah, he wrote something really sweet about me under Holler Back to Kat Country 100.7! Click on the link.

    Gotta love a guy that remembers my favorite cookies!  LOL

RECIPES: Summer is here and I have great week night meals for you. This Squash Casserole is easy and yummy!

 

Ingredients

6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)

Directions

Preheat oven to 350 degrees F.

Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups

The High Desert Goes Green, June 6th, presented by Mojave Water Agency and Pyramid Solar. Learn how easy it is to go green!  There will be a recycles art contest for kids and lots of vendors, you can recycle your old cell phones too! Come join the fun and help save the environment at the Hilton Garden Inn,Victorville


Hesperia Recreation and Park District brings you Rodeo 2009! Check out PRCA Rodeo Action, Friday and Saturday, June 5th and 6th at Val Shearer Equestrian Center. Click on the logo for more information!

RECIPES: It is officially grilling season, and I love seafood, lime and veggies, so this kabob recipe is easy, fast and tasty. I add a salad and its low fat, low carb and very satisfying.


INGREDIENTS

2/3 cup vegetable oil

3 limes, juiced

2 tablespoons vinegar

1 tablespoon sugar

1/4 teaspoon crushed red pepper

1 red bell pepper, cut into 1-inch pieces

1 red onion, cut into 1-inch pieces

1 (16-ounce) can pineapple rings, drained, cut into 1-inch pieces

6 boneless, skinless, chicken breasts cut into 1-inch pieces

1/2 pound large fresh shrimp, peeled and de-veined

Directions

Special Equipment: skewers

In a small bowl, whisk oil, lime juice, vinegar, sugar, and crushed red pepper.

In a shallow dish or re-sealable plastic bag, combine bell pepper, onion, pineapple, chicken, and shrimp. Pour lime mixture over chicken mixture; cover dish or seal bag, and place in the refrigerator to for 4 to 6 hours to marinate.

Heat grill to 350 to 400 degrees F.

Using tongs, remove chicken, vegetable pieces, pineapple and shrimp from marinade, discarding the marinade. Onto the skewers, thread 1 piece of chicken; 1 piece of pepper, 1 piece of onion, and 1 piece of pineapple, alternating to fill the skewer. Do the same thing with the shrimp alternating shrimp, pepper, onion, and pineapple to fill the skewer.

Place chicken kabobs on the grill, cover with grill lid, and cook for 15 minutes or until chicken is cooked throughout, with no pink center, turning occasionally.

Place shrimp kabobs on the grill, cover with grill lid over and cook for 6 to 8 minutes or until shrimp turn pink, and are cooked throughout, turning once.

Remove skewers from grill and serve immediately

Toby Keith tickets go on sale at 10am!!!!!! Click on the logo and get your tickets!

Join Jimmer Next Saturday for the grand opening of the Cinemark Theaters in the Jess Ranch Marketplace on Bear Valley and Apple valley Roads in Apple Valley. He will be broadcasting live 1-3pm and have great prizes including movie passes!

The San Bernardino County Fair runs May9-17th and Kat Country is there!  Listen to win family four packs of admission tickets!

Going Green While Saving Green Expo is June 6th. Presented by Mojave Water Agency and Pyramid Solar. Reserve your booth today! call 760-241-1313

RECIPES: NBA Playoffs!  We need some great finger foods, for the gang when they come over to watch! Chicken Chimichangas with Chipotle Salsa, Yummy and easy to make. Spicy though, so be ready! I add some guacamole too and that makes

Ingredients

2 tablespoons vegetable oil, plus 8 cups for frying

1/2 cup diced white onion

1 1/2 teaspoons minced garlic

1 tablespoon plus 1/2 teaspoon chili powder

1/4 teaspoon ground oregano

1/2 teaspoon ground cumin

1 1/2 pounds cooked chicken breast, shredded while warm

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 (4.5-ounce) can chopped green chiles, drained

8 (10-inch) flour tortillas, warmed

1 cup shredded Monterey Jack

Wooden toothpicks

Chipotle Salsa, recipe follows

Sour cream, for garnish

Fresh cilantro sprigs, for garnish

Directions

Heat 2 tablespoons of vegetable oil in a large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add the garlic, chili powder, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture for about 5 minutes, or until heated through. Set aside and cool slightly.

One at a time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel. (For pliable tortillas, sprinkle lightly with 1/4 teaspoon water and cover with a damp paper towel. Microwave for 10 to 20 seconds just before ready to stuff, and keep covered until ready to roll.) Spread 1/2 cup of the chicken mixture in a rectangle in the center of the tortilla. Sprinkle with 1 to 2 tablespoons of cheese. Fold the bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with wooden toothpicks. Place folded side down.

Heat the remaining vegetable oil in a deep stockpot or deep fryer to 360 degrees F. Using tongs, lower the chimichangas folded side down, 1 at a time into the hot oil. (It is helpful to hold the chimichanga with the tongs until it has "sealed" together.) Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-lined plate and continue with remaining chimichangas.

Remove toothpicks from the chimichangas and serve immediately with Chipotle Salsa, sour cream, and fresh cilantro.

3 1/2 cups chopped ripe tomatoes

1/3 cup diced sweet onions

1 teaspoon chopped garlic

2 tablespoons plus 1 teaspoon fresh lime juice

1 tablespoon chopped chipotle peppers in adobo

1/4 cup chopped fresh cilantro leaves

1/2 teaspoon salt

Combine tomatoes, onions, garlic, lime juice, chopped peppers and cilantro in a medium bowl. Season with salt. Cover and chill until ready to serve.

Serve chilled or at room temperature with chicken chimichangas.

Yield: about 4 cups