AM 1370 KDTH...The Voice of the Tri-States!

24/10/2025

We went "Hog Wild" for today's stew I served up on "Cookin' with Kaye" "Hearty Pork Stew"! Was a huge hit! I shared that recipe at 8:20am on AM1370 KDTH. With the cooler air moving in, the frost on the ground, really gets you in the mood for comfort food. This is it right here friends! The pork was so tender, it melted in your mouth. The overall flavor was to die for. The veggies turned out so tender. I used a pork shoulder or butt roast from Cremer's Grocery 3 pounder, runs $3.99lb. Give yourself about an hour to prep this recipe. Let it cook on low in your slow cooker for 7-8 hours. Oh, it will make your house smell so marvelous!! Try trimming as much fat off the pork shoulder as you can, but, not all of it. That fat really adds to the flavor of the stew. I'm going to be making this a few times over the fall and winter! Give it a try. Get down to Cremer's Grocery and score the pork, potatoes, onion...etc. Head over to Van's Liquor Store in East Dubuque and stock up on your beverage needs. Jeff Jansen at Van's has some great beverage specials for you. I'm sure you'll enjoy this recipe, well, the food, that is.

Hearty Pork Stew
3 lbs. boneless pork shoulder, (trim excess fat, cut in 1” cubes)
2 tsp. Sea salt
1 tsp. black pepper
2 tbsp. Olive oil
4 medium carrots, peeled and diced into ½-inch chunks
3 medium potatoes, peeled and cut into 1-inch cubes
2 stalks celery, diced
1 large yellow onion, diced
3 cloves garlic, minced
¾ tsp. dried thyme
3 ½ cups chicken stock or broth
1 cup tomato puree
1 ½ tbsp. Worcestershire sauce

Season the pork cubes on all sides with salt and pepper. In a large skillet, heat oil over medium-high heat, until shimmering. Add the pork cubes in batches, as to not crowd the pan, sear for 2-3 minutes, turning, until golden on all sides. Remove with slotted spoon to a plate.

To a large slow cooker, add the carrots, potatoes, onion, garlic, thyme, chicken stock, tomato puree and Worcestershire sauce and pork cubes. Stir. Cover and cook on low 6-8 hours, or until pork and vegetables are tender. Adjust salt and pepper to taste.

17/10/2025

My Mojo was kicken' it today on "Cookin' with Kaye", "Mojo Pork Taco's with Mexican Rice" is what I prepared. The "Mojo" in the recipe is pronounced "Moe-Hoe" with a hard "H". Mojo is a citrius based sauce that you mix together, and then let steep in the refrigerator overnight. You can hear my weekly cooking show at 8:20am Friday's on AM1370 KDTH. This is a new recipe for me and it turned out over the top of what I was hoping for. Everyone who sampled it at the station hands down loved it. Even though this is a Mexican recipe, it's not spicy at all. Think citrus! You'll need to give yourself a couple of days to put this together, one for the Mojo to steep and the next day, you'll the pork shoulder roast or Butt roast 8-10 hours on low. I got a 4lb. Pork shoulder from Cremer's. It's $3.99lb if you want. If you buy the whole roast, it's $2.69lb. Great deal! Jeff Cremer from Cremer's Grocery stopped up for the show today to sample the taco's. He loved them. Layers of Flavor! You get the citrus, cumin, garlic, refried black beans, crushed tomatoes, and the Cotija cheese. It's a treat in every bite. For sure, I'll be making these again! Don't let the ingredients list freak you out. Most of the items you'll likely have in your pantry or fridge. I'm giving this recipe a 10-rating!

Mojo Pork Tacos with Mexican Rice
For the Pork:
4 fresh squeezed oranges
1 cup orange juice
1 small sweet onion, chopped
3 cloves minced garlic
1 ½ tsp. dried oregano
1 tsp. cumin
3-4 lbs. pork butt roast
1 tsp. olive oil
Kosher salt and fresh cracked pepper, to taste

For Mexican Rice:
2 cups long grain brown rice
1 small yellow onion, diced
1 clove garlic, minced
2 cupS chicken stock or broth
16 oz. can crushed tomatoes
1 tsp. oregano
½ tsp. cumin
1 tsp. vegetable oil

For Tacos:
16 oz. can refried black beans-warmed
1 green bell pepper, sliced
1 yellow onion, sliced
½ tsp. olive oil
Cotija Cheese
Fresh chopped cilantro
Soft flour tortillas
Lime juice

Combine the juice from the fresh squeezed oranges, orange juice, onion, garlic, cumin and oregano in a blender or food processor and puree until smooth. Set in refrigerator overnight. Season the pork on all sides with salt and pepper.

Heat a large skilet on medium-high heat with olive oil and sear the pork butt on all sides until golden brown. Place the pork in a large slow cooker. Add in the mojo sauce. Cover and cook on low 8-10 hours. Once it’s done cooking, drain the liquid and shred with forks.

In a medium size pan, add the chicken stock, tomatoes, cumin and oregano and bring to a boil.

In a separate sauté pan on medium-high heat, add vegetable oil, the onions and cook until soften then add garlic and caramelize. Once brown add in the rice and toast for 2-3 minutes. Add the tomato-chicken stock mixture and stir. Cover and cook rice 30 minutes or until the liquid is absorbed and the rice is cooked. Season the rice with salt and pepper. Keep warm.

In a separate sauté pan or skillet over high heat, add olive oil and heat. Add sliced bell pepper and sliced onion and cook until softened. Set aside for serving.

To Plate:
Place a little of the Mexican rice, refried black beans, roasted peppers and onions, shredded mojo pork inside a soft flour tortilla and garnish with Cotija cheese, chopped cilantro and a squeeze of lime juice.

13/10/2025

Happy 250th Birthday to the United States Navy!

10/10/2025

Wowzer! My reaction to today's Pork recipe I shared on "Cookin' with Kaye", my weekly cooking show you can catch at 8:20am Friday's on AM1370 KDTH. "Slow Cooker Smothered Pork Chops". It's a winner!! The aroma, the flavor, the tender pork chops, tasty gravy, and sliced onions and mushrooms. It's a delight in every bite! I used 1" thick cut Bone-In pork chops from Cremer's Grocery. Get down to the store and pick up a whole pork loin, on sale $2.99lb, 15lb. average. Have Jeff Cremer cut and wrap the chops for you. You'll get plenty of chops off the loin, along with a pork roast and more. I brined the chops for 7 hours. After that, the recipe comes together pretty quick, then slap the lid on the slow cooker and let it do it's thing. I cooked this through the overnight hours and the smell was waking me up and making me hungry at 2am! I wanted to dive in right then. But, I held out. Everyone loved these chops. No knife needed! Don't forget to stock up on your beverage needs at Van's Liquor Store in East Dubuque. Jeff Jansen has some great deals on your favorite beverage right now!
When you serve the chops, you can serve them over mashed potatoes, wide egg noodles or rice would be good too! Give this one a try friends, you'll be impressed!

Slow Cooker Smothered Pork Chops
Brine:
4 cups cold water
¼ cup kosher salt
¼ cup granulated sugar or brown sugar
½ tsp. Garlic powder
½ tsp. Onion powder
½ tsp. Dried rosemary
In a large bowl, whisk all ingredients until salt and sugar are dissolved. Set aside. Place pork chops in a large container or ziplock bag and pour brine over all and seal. Refrigerate 6-8 hours. Remove chops, rinse and pat dry.
Pork Chops:
6 Bone-in Pork chops ¾-1” thick
Salt & Pepper, to taste
¾ tsp. paprika
¾ tsp. garlic powder
1 tbsp. Olive oil
1 10.5 oz. can cream of mushroom soup
1 10.5 oz. can cream of chicken soup
1 cup beef stock or broth
2 cups sliced mushroom, rinsed and drained
1 medium yellow onion, sliced
1 tbsp. corn starch
1 tbsp. water

Preheat olive oil in a large skillet over medium-high heat. Season pork chops on both sides with salt, pepper, garlic powder, and paprika. Brown chops about 2 minutes per side and remove to a plate.

Add soups and broth to the skillet and whisk to get any brown bits on the bottom of the skillet.

Coat a large slow cooker with cooking spray. Place mushrooms and onions in the bottom of the slow cooker. Top with pork chops and pour the soup mixture over all.

Cook on low 7-8 hours, or until pork is tender. Mix together the corn starch and water until smooth. Add to the slow cooker and stir. Continue cooking 30 minutes. Serve over rice, mashed potatoes, or noodles.

08/10/2025

Thanks to Diana Schulz, the Director of Hospitality Sales at Q Casion + Resort for joining us on the KDTH Early Morning Show this morning with details about "Forever Starts Hear: The Vow Experience", set for Thursday, October 23rd from 5:30-7:30pm at the neww Reflections Event Space. It's an event designed for those couples who are gettinng engaged, or who are engaged. It's a Free event. RSVP at qcasinoandresort.com or sign up on the Radio Dubuque App or at radiodubuque.com

08/10/2025

Maureen is loving that Prius. Meet the October Teacher of the Month! https://www.radiodubuque.com/teacher-of-the-month/

03/10/2025

A blast from the past today on "Cookin' with Kaye", my weekly cooking show you hear Friday's at 8:20am on AM1370 KDTH. I went to the "Cookin'" archives and pulled out my "Kaye's Golden Chicken" recipe. Good timing too because Cremer's Grocery has their boneless, skinless, individually wrapped chicken breasts on sale right now. 10lb. bag for $3.99lb. That's $39.90, and these chicken breasts are meaty, huge, down right big! I bought a bag for myself, and now my freezer is stocked with chicken! My Golden Chicken is very easy to prepare, about 15 minutes to prep. The combination of Swiss cheese, cream of celery soup, lemon juice, mayo and chicken stock or white wine is a remarkable flavor! The chicken breast turn out so moist and tender too! You top the breasts with crushed herb flavored croutons. Makes a real nice topping. And, if you'd rather use white wine instead of chicken stock, head over to Van's Liquor Store in East Dubuque. They'll have just what you are looking for! I'm not going to wait another 15 years before I make this again! It's a keeper!!

Kaye’s Golden Chicken
6 boneless, skinless chicken breasts
6 slices Swiss cheese
2 cans of Cream of Celery soup
Juice of 1 lemon
½ cup mayonnaise
½ cup white wine or chicken stock or broth
1 ½ cups crushed herb flavored croutons

Preheat oven to 300-degress F. Rinse and pat dry chicken breasts. Spray a 9 x 13-inch baking dish with cooking spray. Place chicken breasts in baking dish. Top with a slice of Swiss cheese. In a medium mixing bowl, combine soup, lemon juice, mayonnaise and wine or chicken stock. Pour mixture over chicken breasts and cheese slices. Sprinkle with crushed croutons. Cover with aluminum foil and bake for 1 ½ hours. Remove from oven and let rest 10 minutes before serving.

27/09/2025

Broadcasting live from the Dubuque Farmers market. The mascot dance begins at 10:00. Weather is great, hope to see you down here

26/09/2025

I just had the best Italian Meatball Sub I've ever had in my life! The homemade marinara, the homemade meatballs using Cremer's Grocery fresh ground hot Italian Sausage and fresh ground Sausage, to the delicious melty gooey prozolone and Fontina cheese, hands down by far, the best! The meatballs turn out so moist and packed with flavor. Same for the marinara, so flavorful. The key, use fresh! Fresh basil, chopped, fresh grated Parmesan cheese (please, shame this recipe by using "Green Jar Parmesan" cheese, please, just don't! Oh, by popping these under the broiler on low, the buns get nice and toasty! Don't go anywhere away from the kitchen once you put these under the broiler, they cook up quick. Total prep time was about 2 hours. But, includes the time it takes the meatballs in the oven, and I had two batches, so that added 40 minutes. It is well worth the time for a bite of this out of this world Italian Meatball Sub. I shared this recipe this morning on "Cookin' with Kaye", my weekly cooking show you hear Friday's at 8:20am on AM1370 KDTH. Hey, a nice bottle of wine from Van's Liquor Store in East Dubuque would go perfectly with this sub, perhaps a nice red. If you're not sure, ask the great folks at Van's, they'll be glad to help! I'll be sharing one of the first recipes I ever shared on the show next week. It's a chicken recipe! If you need to feed a crew, make this Italian Meatball Sub recipe, you won't go away hungry!!

Italian Meatball Subs
For the Meatballs:
1 lb. Italian Sausage
1 lb. ground sausage or ground beef
2 ½ tsp. garlic powder
1 tsp. onion powder
1 tsp. Italian seasoning
1 tsp. Kosher salt
¾ tsp. ground black pepper
2 large eggs
1 cup grated Parmesan cheese
1 cup panko breadcrumbs

For the Sauce:
1/3 cup olive oil
6 cloves garlic, minced
½ tsp. crushed red pepper flakes
2 28 oz. cans crushed tomatoes
1 tsp. Kosher salt
½ tsp. sugar
1 ½ tsp. Italian seasoning
½ cup fresh basil leaves, chopped

For the Subs:
8 sub rolls
2 cups shredded provolone cheese
2 cups Fontina or mozzarella cheese, shredded
¼ cup grated Parmesan cheese

For the sauce:
Heat oil in a medium-size pan over medium-low heat. Add in the garlic and sauté for 1 minute. Add the crushed red pepper flakes, crushed tomatoes, salt, sugar, and Italian seasoning and basil and stir to combine. Simmer the sauce on low heat at least 60 minutes, stirring occasionally. Taste and season with a little more salt and pepper if needed.

For the meatballs:
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside. In a large bowl, combine the Italian sausage, ground pork or ground beef, garlic powder, onion powder, Italian seasoning, black pepper, salt, egg, parmesan cheese, and breadcrumbs. Don’t over mix. Scoop about 2 ½ tablespoons of meat into your palms and roll into a ball. Place on the prepared baking sheet. Repeat with the rest of the mixture. Place the baking sheet in the oven and bake for 20 minutes. Bake in batches if necessary. Don’t over crowd the baking sheet. When meatballs are done cooking, add them to the sauce, stir to coat.

For the subs:
Preheat your oven broiler to low. Slice the sub rolls in half, being sure to cut only ¾ of the way through the roll. Place 3 or 4 meatballs into each sub roll. Spoon extra sauce on top of each roll. Then divide the shredded provolone and Fontina or mozzarella on top of rolls. Place the subs onto a baking sheet lined with aluminum foil and place under the broiler until the cheese is melted and gooey and slightly golden brown. Remove from the heat and sprinkle with a little more grated parmesan and serve. Serve.

19/09/2025

I'm not much of a fall/winter guy, but, one thing I do enjoy as fall arrives, is, It's Soup Season! Of course, I can eat soup year-round, but a lot of people really get into soups durning the colder months of the year. And, I kicked off soup season on "Cookin' with Kaye", my weekly cooking show you hear Friday's at 8:20am on AM1370 KDTH, with a great soup...."Slow Cooker German Potato Soup with Sausage". And, it's pretty simple to make. Give yourself about 30 minutes to prep and toss just about everything in the slow cooker. I love those dump and run recipes. For the sausage, I went to Cremer's Grocery on Rhomberg Avenue in Dubuque and picked up "Polish Sausage", something new at Cremer's. Homemade! I also grabbed russett potatoes while there, along with cheddar cheese and yellow onion. I did use whole milk in the recipe, which makes the soup nice and creamy. Great flavor in the soup and I enjoyed the big chunks of potatoe. Will be making this again! Don't forget to stock up on your beverage needs at Van's Liquor Store in East Dubuque and one of our great sponsors of "Cookin' with Kaye".

Slow Cooker German Potato Soup with Sausage
4 Russet potatoes, peeled and cubed
2 carrots, peeled and sliced
4 cups sliced sausage, (Polish, Andouille, Bratwurst, or other sausage)
3 cups vegetable stock or broth
1 cup diced yellow onion
4 tsp. garlic, minced
2 stalks celery, chopped
½ tsp. onion powder
½ tsp. fresh ground black pepper
2 cups whole milk
2 tbsp. cornstarch
2 cups shredded Cheddar cheese
Olive oil

Spray slow cooker with cooking spray.

In a large skillet, add 1 tbsp. Olive oil. Heat over medium, and when oil is shimmering, add sliced sausages in batches and brown on all sides. Once browned, remove with a slotted spoon to the slow cooker.

In a large (6 quart) slow cooker, combine all ingredients, except the milk, cornstarch, and cheese. Stir well.

Cover the slow cooker and cook on low for 6 hours, adding the cornstarch and milk 30 minutes before the soup is done.

Turn off the slow cooker and open the lid. Stir in the shredded cheese and allow it melt. Stir. Serve hot.

16/09/2025

The deadline for submitting photos for our 2026 Treasures of the Tri-States calendar is Thursday. Any shot of the Tri-State area is eligible to be picked. (we could use a few winter/snow photos)

Submit your best photos of the Tri-States for our 2026 Calendar! Photo ideas: Nature Familiar Architecture All four seasons River Attach your photo below directly from your phone! We’ll contact those who’s photos are chosen for the