Laura Wolford House Call

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Watch as Laura Wolford pays a visit to Eagle Mountain mom Haylie

Grocery List for the Week


2 or 3 rotisserie chickens

2 lbs ground beef

4 turkey thighs


2 red bell peppers

2 Anaheim peppers

2 bunches green onion

2 avocados

3 lemons

1 tomato

Large handful snow or Chinese peas

Bottled garlic and ginger OR I head garlic and a 2-inch piece ginger

1 onion

4 apples

Salad greens

2 shallots


French bread


3 cups bulk wild rice or 1 package wild rice blend


Rice vinegar

Cider vinegar

Soy sauce


Salt and pepper

Olive oil


2 cans chicken broth

Sesame oil


Red pepper flakes or cayenne

12 oz ziti or penne pasta

Marinara sauce (spaghetti sauce)

Apple cider


Sliced cheddar cheese

3 cups shredded mozzarella cheese

Parmesan cheese


Chicken and Wild Rice Salad

2-3 c. wild rice, prepared
1 red bell pepper, chopped
5 green onions, minced
1-2 avocados, diced
¼ c. toasted pecans
Large handful Chinese snow peas, chopped
3 grilled chicken breasts, cubed
Juice of one lemon
1 tomato, diced
2 cloves garlic, minced, optional
1 T. Dijon mustard
½ t. salt
1 t. sugar
¼ t. pepper
¼ c. seasoned rice vinegar
¼ c. olive oil


Toss all salad ingredients together in a large bowl. Combine dressing
ingredients and pour over salad; mix and serve. This salad is delicious warm
or chilled. Serves 4-6.

Marvelous Mexican Meal (Dare I say Mexican Meatloaf?!)


2 Anaheim peppers
1 lb. lean ground beef
Salt and pepper
1 ½ c. salsa
4 slices cheddar or pepper jack cheese


Cut Anaheim peppers in half long ways. Remove seeds and membrane. Place
on oiled baking sheet.

Top each with equal portions of ground beef. Forming the beef into small
loaves and placing on each pepper slice. Season with salt and pepper.
Pour approximately ¼ c. salsa over each little meatloaf.
Place into a 350 degree oven; bake aprox 30 minutes or until meat is cooked
through. Top each loaf with a slice of cheese and continue to cook until
cheese is melted and bubbly.

Asian Stir Fry with Chicken


1 T. vegetable oil
2 t. minced garlic
1 t. minced ginger root
1 bunch green onions, chopped; separate the white part from the chive
1 lb. boneless, skinless chicken breast, cut bite size, or you can use shrimp,
pork or beef
1/4 c. soy sauce
2 c. chicken broth
2 T. dry sherry or cooking sherry, optional
1 t. sesame oil, optional
2 T. rice vinegar
1-2 T. cornstarch
1 t. dried red pepper flakes, more if you like it spicy
Salt and pepper to taste


Combine sauce ingredients in small bowl, set aside
Heat oil in skillet, add garlic, ginger and green onions. Stir fry for 30
seconds. Add chicken and stir fry until just cooked through.

Pour sauce ingredients over meat mixture into and stir until sauce thickens.
Adjust seasonings and serve. Serves 4.

*Try adding chopped vegetables; add just after meat is cooked through. Stir
fry for only two minutes. Continue with step 3. This is delicious served over

Baked Ziti


2 lb. lean ground beef, optional – this dish is delicious without meat
1 onion, chopped
4 c. Marinara sauce (bottled or homemade!)
12 oz. cooked ziti (short tube-shaped pasta)
2 ½ c. shredded mozzarella cheese
¼ c. Parmesan cheese


In large skillet, brown meat with onion and drain off fat. Stir in marinara

Mix with ziti and mozzarella and spoon into a 10×16-inch baking dish
coated with baking spray.
Sprinkle top with Parmesan cheese. Cover with foil. Place in 350 degree oven
and bake for 20 minutes. Remove foil and continue to bake 10 minutes. Let
stand 5 minutes before serving. Serves 6-8.
Serving suggestion: Serve with salad and French bread

Turkey Thighs with Apple Compote Sauce


4 Turkey Thighs
Salt and pepper
3 T. oil
2 shallots, thinly sliced
4 apples, peeled, cored and quartered
2 c. apple cider
1 (14oz.) can chicken stock
2 t. apple cider vinegar

Season turkey thighs with salt and pepper. Heat 2-3 T. oil in a large oven
proof pot. Brown thighs in oil on both sides till golden; remove from pot and
set aside. Add shallots and sauté a few minutes. Add quartered apples and
cook with onions for about 5 minutes. Add turkey back in pot along with
apple cider and chicken stock.

Cover and bake at 350 degrees for 1 ½ hours. Uncover and cook 30 minutes
more. Stir in 2 tsp cider vinegar. Serves 4. Delicious served with Spinach.

EXTRA RECIPE: Sweet Glazed Salmon Fillets


1 T. canola oil or butter
1 T. soy sauce
1 T. honey
1 t. mince ginger
1 scallion, minced
2 T. lemon juice
4 – 6 oz. salmon fillets
1 lemon, cut into wedges


Heat oil or butter in large skillet; add remaining ingredients except lemon
wedges and sauté salmon over medium heat until cooked through. The glaze
will reduce as salmon cooks and will become sticky over the fillet. Serve with
lemon wedges.

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