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Monday 9am - 5pm Tuesday 9am - 5pm Wednesday 9am - 5pm Thursday 9am - 5pm Friday 9am - 5pm

My Smoky TV

My Smoky TV is a broadcasting company located in the Great Smoky Mountain Region and is your information, entertainment, and fun network all the time!

05/28/2021

Hey Hey Hey is the day ! It is time to announce our and the is Paula Poore please contact us so we can get you your ! We will see you starting in for more of ! Keep watching for with Victoria & Roddy !

05/24/2021

Hey we are coming back here at # Join us this for our # We will see you then Friday at 11:00 am .

04/28/2021

We will be back Friday morning at 11:00 am . Get ready for # See you then !

04/09/2021

We will be back on Monday at 11:00 am . Feeling a little under the weather ! Keep watching # for more #

04/08/2021

My Smoky TV Live will be back on Friday April 9th at 11:00 am

04/02/2021

# will be back on Monday April 5 at our new time at 10:00 am . We will announce our # winner later today and also again on Monday morning ! Thanks for watching .

03/31/2021

will be back on Friday April 2nd keep watching for our 🎉🎉🎁🎁🎁🎁🎁🎁🎁🎁🎁🎁 .

03/24/2021

We will be back Friday March 26th at 11:00 am . Please join us for more , on

03/22/2021

We are in beautiful Blowing Rock NC. Today enjoy this beautiful Sunshine . Keep watching My Smoky TV Live with Victoria & Roddy every Monday , Wednesday and Friday and don’t forget our new time starting April 5th at 10:00 am . Thanks for watching !

03/08/2021

We are taking a early Spring vacation . We will be back soon until then keep watching My Smoky TV Live with Victoria & Roddy . We will be starting at a new time starting Monday April 5th at 10:00 am .

02/28/2021

Irish Stew Recipe
A classic Irish Stew is simple and flavorful. It comes together easily with hearty chunks of meat, potatoes, and carrots. And it brings ultimate comfort.
Prep Time 25 mins
Cook Time 6 hrs
Total Time 6 hrs 25 mins

Course: Main CourseCuisine: American, English, IrishKeyword: beef stew, irish stew, st patrick's day, stew Servings: 8 Calories: 329kcal Author: Jessica Fisher

Ingredients
2 lb boneless, beef chuck roast cut into 1-inch cubes
1/4 cup unbleached, all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
1 onion finely chopped
1/2 cup beef broth
1 bay leaf
2 cup baby carrots
4 russet potatoes peeled, and cut into 1-inch chunks
Instructions
Place the beef cubes, flour, and salt and pepper in a large ziptop bag or bowl. Seal and shake to coat all cubes with flour or stir gently.
In a large skillet, heat oil until shimmering. Add the beef cubes and brown on all sides. Do not crowd meat in pan. Do this in batches if your pan is not large enough to accommodate all the meat at one time. As the meat browns, remove it to crockpot.
Add the onions to the drippings in skillet and sauté until tender. Add the onions to the crockpot.
Stir in the beef broth and bay leaf. Cover and cook on LOW for four hours.
Add the carrots and potatoes and stir gently to combine. Cook on LOW for another two to four hours or until meat and vegetables are tender.
Adjust the seasonings with salt and pepper to taste.
Notes
To freeze: cool the stew completely. Wrap, label, and freeze in an airtight container. Reheat on the stovetop or in the microwave before serving.
Note: the stew can also be cooked on the stovetop. Simmer on low for 2 to 3 hours until the meat is tender, adding the vegetables in the last 30 minutes of cooking.
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.
Nutritional values are approximate and based on 1/8 the recipe.
Nutrition
Calories: 329kcal | Carbohydrates: 20g | Protein: 25g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 475mg | Potassium: 920mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4428IU | Vitamin C: 14mg | Calcium: 65mg | Iron: 6mg
Recipe courtesy of Jessica Fisher, Good Cheap Eats

01/22/2021

Tortellini Soup

Ingredients
2 tablespoons butter
2 medium carrots, peeled and chopped (1 cup)
2 medium celery stalks, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
2 cartons (32 oz each) Progresso™ reduced-sodium chicken broth (8 cups)
1 package (9 oz) refrigerated cheese-filled tortellini
1 cup chopped cooked chicken
2 cups lightly packed fresh baby spinach leaves
2 tablespoons chopped fresh Italian (flat-leaf) parsley
¼ teaspoon pepper
Freshly grated Parmesan cheese
Steps
• 1 In 4-quart saucepan, melt butter over medium-high heat. Add carrots, celery and onion; cook 6 to 8 minutes, stirring occasionally, until beginning to brown on edges. Stir in garlic; cook 30 seconds.
• 2 Stir in broth. Heat to boiling; reduce heat. Stir in tortellini and chicken. Simmer 7 to 9 minutes, stirring occasionally, until tortellini are tender.
• 3 Stir in spinach, parsley and pepper. Top each serving with cheese.
Expert Tips
• Small stuffed pastas, like tortellini, are just the right size to fit a soup spoon. Refrigerated tortellini is an easy staple to keep on hand for whenever you want to make this recipe. We used chopped rotisserie chicken for this Tortellini Soup Recipe, but feel free to use leftover cooked chicken or turkey instead.

Address

118 Bruce Street
Sevierville, TN
37862

Opening Hours

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm

Telephone

+18653069128

Website

https://www.mysmokytv.com/

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