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

21/03/2025

Are you looking for some delicious fish fillets? Then head to Cremer's Grocery on Rhomberg Avenue in Dubuque. I picked up two bags of fillets while I was there Wednesday. Battered and fully cooked Pollack and Haddock fillets. The Pollack runs $9.99 for a
1 1/2lb. bag. The Haddock is $13.99 for a 1 1/2 lb. bag. Just heat them up and enjoy. They both have their own distinc flavors, and I loved them both. Light and flakey. I used my air fryer to cook the haddock and the oven for the pollack. Both turned out equally well. I grabbed some American cheese slices, shredded lettuce and buns at the store, and I picked up a jar of Moses Tarter Sauce from Cremer's Grocery. That there is some mighty fine Tarter Sauce! Made these into Fish Sandwiches! So darn good! Give them a try, I'm sure you'll enjoy! Check out the weekly Dubuque Advertiser for all of Cremer's specials and the full page ad packed with all kiinds of beverages to stock up on (it is March Maddness, you'll need to stock the fridge for the games and the gang!) at Van's Liquor Store, five short seconds off the bridge in East Dubuque. I'll return next week with a full recipe. And I mean a full recipe!

21/03/2025

We've drawn the winner in our "Spring Into Spring" contest! Cindy Hedley of Asbury is our winner! Congratulations Cindy and thank you to everyone who signed up for a chance to win! Thanks to our great sponsors, Theisen's, Cremer's Grocery, and American Marine

19/03/2025

Thanks to Heidi Zull with the Riverview Center in Dubuque for stopping by the KDTH Early Morning show with Michael Kaye and sharing details on this year's Riverview Center fundraiser "Evening of Light", Thursday, April 10 at the Grand River Center. Tickets are $100 per person. Silent auction, raffle, great meal. Featured speaker is Kevin Mulcahy. Get your tickets here: https://www.riverviewcenter.org/events

14/03/2025

I'm usually up for trying new things, and I did just that today on "Cookin' with Kaye", my weekly cooking show you can hear Friday's at 8:20am on AM1370 KDTH. Today I made "Slow Cooker Chicken Tinga Tostadas". Man these did not let me down! A great flavor in the chicken without being overly spicy. A gentle warmth. And the variety of flavors is so good! I used boneless skinless chicken breasts and thighs that I picked up at Cremer's Grocery, about 3lbs. of chicken. It only took about 30 minutes to whip up the sauce, and, heads-up, you'll need a blender, and the aroma as it's cooking is warming! Smells so good! Add the chicken to the slow cooker and pour the sauce over and let it cook on low. You will love the smell wafting from your kitchen. I've never had tostadas before. I really enjoy their crunch! These are almost too pretty to eat! Don't let all the ingredients spook you, most are spices. And, you can serve the chicken on a salad, in taco's, in enchiladas, just about any Mexican dish. Good stuff friends! Don't forget to stock up on your beverage needs at Van's Liquor Store in East Dubuque. Check out The Dubuque Advertiser for Van's full page sale ad and while you're there, check out Cremer's Grocery sale ad for Jeff Cremer's weekly specials. Great seafood for Lent!

Slow Cooker Chicken Tinga Tostadas

For the Chicken:
3 lbs. boneless, skinless chicken breasts and thighs
1 tsp. salt
½ tsp. pepper

For the Sauce:
6 roma tomatoes
1 tbsp. Olive oil
1 medium onion, cut into chunks
2 tsp. chicken bouillon
1 cup chicken broth or stock
3 cloves garlic
1 6-7 oz. can chipotle chili peppers in adobo sauce
2 tsp. dried oregano
1 tsp. ground cumin
1 tsp. red pepper flakes

Garnish:
1 can refried beans
1 bag shredded lettuce
1 bag Cotija cheese, crumbled
1 medium red onion
1 15 oz. can diced tomatoes, drained
Sour cream

Equipment:
Blender
Large Slow cooker

For Sauce: In a large pot over medium-high heat, add oil and once hot, add whole tomatoes, cooking for 2 minutes. Add onion chunks and cook 2-3 minutes.
Add tomatoes and onion to a blender, along with chicken bouillon, chicken stock, garlic, 2 chipotle chili peppers, 2 tsp. adobo sauce, oregano, cumin, and red pepper flakes and blend until smooth. Pour mixture back into pot and warm over medium heat. Cook 5 minutes. Taste and add salt, adobo sauce, and more chicken stock, if desired, to taste.

Add chicken to a large slow cooker and sprinkle with salt and pepper and pour sauce over the top. Cover and cook on low 4-5 hours, or until chicken is fork tender. Remove the chicken to a large bowl and let cool for a few minutes. Shred chicken and return to sauce. Stir to coat.

Spread tostada shell with a thin layer of refried beans, chicken, lettuce, Cotija cheese, red onions, diced tomatoes, and sour cream.

07/03/2025

If you are doing fish on Friday's during Lent, may I recommomend you try the recipe I shared this morning on "Cookin' wtih Kaye" which you hear Friday's at 8:20am on AM1370 KDTH and it's brought to you by Cremer's Grocery, Van's Liquor Store, HappeeSmith Productions and The Vogt Group. "Pan Fried Blackened Walleye Fillets". OMG! These were delicious!!! Light, flakey, tender, moist and so flavorful! The homemade blackening seasoning is Da-BomB! If you think it might be too much heat, tone it down by reducing the amount of cayenne pepper and smoked paprika. 1lb. bags of Walleye Fillets are $12.99 at Cremer's. And, the fish cooks up so quickly. You can have this fish done withinn 30 minutes. I made these fillets in my kitchen last night, put them in an air tight container, and warmed them back up in a 350-degree oven for 7 minutes per side. They reheated beautifully!
I should note that these Walleye fillets are not "fishy" in taste or smell. In fact, the blackening seasoning produces an excellent aroma. One other thing, the fillets are "skin-on". Just cook the fish, and eat around the skin. It will flake right off the skin! I'll be making this again!!!

Blackened Walleye Fillets:
Walleye fillets

Blackening Seasoning
Vegetable or Canola oil
Blackening Seasoning:
¼ cup smoked paprika
2 tbsp. cayenne pepper
2 tbsp. onion powder
1 tbsp. garlic powder
1 tbsp. black pepper
2 tsp. salt
2 tsp. dried basil
2 tsp. dried oregano
1 tsp. dried thyme
Lemon wedges

Mix blackening seasoning ingredients in an air tight container and stir well.

Rinse and pat dry with a paper towel the Walleye fillets. Rub a generous amount of blackening seasoning over both sides of the fillets. Heat a large skillet over medium-high heat. Add enough oil to cover the bottom of the pan. Add fish in batches and cook 2-3 minutes per side, flipping once. Once the fish is cooked through, remove to a plate covered in paper towels and allow to drain. Turn oven to 175-degrees F and place fish fillets on a baking sheet or wire rack and place in the oven to keep warm while you finish cooking the remaining fillets. Serve with lemon wedges.

28/02/2025

One of my favorite sandwiches is a classic "Reuben Sandwich". I love the layers of flavor you get, from the corn beef that was cooked in Lemon-Lime soda, to the sauerkraut, thousand Island dressing, the swiss cheese the flavor of the marble rye bread, it just all works! And, me being me, thought I'd put a spin on a classic Reuben, so today on "Cookin' with Kaye", my weekly cooking show heard Friday's at 8:20am on AM 1370 KDTH...The Voice of the Tri-States! "Open-Faced Reuben Sandwich Melts" is what I made on today's show and they turned out perfect! The corned beef is so tender and flavorful. Super simple to put together and this will feed a crowd! Cremer's Grocery has excellent Corned Beef Briskets. I grabbed a 3.5lb. flat. Ran $8.49lb. I also grabbed some Swiss cheese from the Cremer deli along with a bag of Wi***es Sauerkraut and some butter. It will take 8 hours of slow cooker cooking for the corned beef brisket to cook, but, after that, this recipe comes together pretty quickly. Great recipe idea for your upcoming St. Patty's day celebrations! Don't forget to stock up on your beverage needs at Van's Liquor Store, 5 short seconds off the bridge in East Dubuque. Check out The Dubuque Advertiser for all of Van's beverage specials and Cremer's specials happening this week.

Open-Faced Reuben Sandwich Melt
1 3-4 lbs. Corned Beef brisket (flat, point or round)
1 liter Lemon-Lime soda

Cooking Corned Beef in the Slow Cooker:
Spray a large slow cooker with cooking spray. Place Corned Beef brisket, fat side up, in the slow cooker (do not rinse). Sprinkle with the spices pack. Add lemon-lime soda, about ½ way up the side of the brisket. Add cover and cook on low 8-9 hours. Remove from slow cooker, let cool slightly, then chop.

Sandwiches:
1-2 loafes Marble Rye bread
3-4 lbs. Chopped Corned Beef
2 cups sauerkraut, drained
1 15 oz. bottle Thousand Island or Russian dressing
3 tbsp. fresh chopped chives
2 cups shredded Monterey/Jack or Colby Jack cheese
2 cups shredded Swiss cheese
Butter, melted

Preheat oven to 400-degrees F. Line a rimmed baking sheet with parchment paper. Place slices of bread on baking sheet and butter one side. Flip the buttered side over so that it’s facing down.

In a large bowl, combine the corned beef, sauerkraut, dressing, chives, and cheeses. Mix well.

Evenly divide the Reuben mixture between the slices of bread. Spread the mixture so that it evenly covers each slice to the edge. Place baking sheet in oven and bake for 20 minutes, or until the cheese is melted and golden. Remove from oven and enjoy!

26/02/2025

Thanks to Steven Marking for joining us on the KDTH Early Morning show sharing details of his special show "A Visit from Will Dilg and Songs From Our Mighty Mississippi", Friday, Feb 28 7pm at the Babka Theatre at the Heritage Center at the University of Dubuque. Tickets are $25 each and Student admission is free. Tickets available on line at dbq.edu/heritagecenter or at the Farber Box office. The show is sponsored by the Dubuque Audubon Society, Dubuque County Conservation Society, and Friends of Dubuque County Conservation Board.

https://stevenmarking.com/a-visit-from-will-dilg/

Steven Marking plays Will Dilg, the singular driving force behind the formation of the Izaak Walton League and the formation of our Upper Mississippi National Wildlife and Fish Refuge. Steve wrote the script, filmed and photographed the scenery, and partnered with Ramble Pictures to produce a docume...

21/02/2025

With the cold temperatures we've had this week, I thought some good old fashioned "comfort food" was in order for "Cookin' with Kaye" today. You can catch my weekly cooking show Friday's at 8:20am on AM1370 KDTH. "Creamy Chicken & Noodle Casserole" is what I prepared today. It smelled fantastic as it was cooking, and tasted even better! And, it takes about 15 minutes to put this casserole together. Doesn't get much easier than that friends! It all starts with the chicken. I used the smoked, cooked and shredded chicken from Cremer's Grocery. It's $4.99lb 5lb. bag. And, you can use the chicken for all kinds of things, soups, salads, taco's, casseroles...etc. Freeze what you don't use in zip-lock bags and greab it out of the freezer when you need it! I used a flat egg noodle. And, one of my other favorites with this casserole is the corn flake crunch you get from the crushed corn flakes you top off the casserole with! Love it! So, if you are looking for some classic comfort food, give this recipe a try. You'll be glad you did! Everyone here at the radio station loved it!!

Creamy Chicken and Noodle Casserole
3 cups cooked chicken, shredded
1 (10.5oz.) can cream of chicken soup
1 (10.5oz.) can cream of mushroom soup
1 cup sour cream or plain Greek yogurt
1 cup mayonnaise
1 cup shredded cheddar cheese
2 cups egg noodles, cooked and drained
1 tsp. garlic powder
1 tsp. onion powder
Salt and pepper, to taste
1 cup crushed cornflakes
2 tbsp. butter, melted

Preheat oven to 350-degrees F.

In a large mixing bowl, combine the shredded chicken with the cream of chicken and cream of mushroom soup, sour cream, mayonnaise, garlic powder, onion powder and salt and pepper. Mix well. Add in cooked noodles and gently stir to combine.

Spray a 9 x 13” baking dish with cooking spray. Pour the chicken mixture into baking dish and spread out evenly. Now sprinkle with cheddar cheese.

In a small bowl, mix crushed cornflakes with the melted butter until coated. Sprinkle evenly over the top of the cheese.

Add baking dish to oven, uncovered, and bake 30-35 minutes, or until heated through. You know it’s done when it’s hot and bubbly, and the cornflake topping is golden brown.

Take it out of the oven and let it cool for a few minutes. Serve.

15/02/2025

The shed she wants.
See it at the Greater Dubuque Home and Builders Show this weekend.

15/02/2025

The Greater Dubuque Home and Builders show is going on today and tomorrow at the Grand River Center
Great ideas, get inspired and visit with professionals for all your upcoming home projects.
Concessions available!

14/02/2025

You ever try and make homemade "hot pockets"? Well, I did, today on "Cookin' with Kaye", my weekly cooking show you can tune in Friday's at 8:20am on AM 1370 KDTH. "Shredded Beef Taco Cheesy Pockets". It's a very simple recipe, but, it does take some time to put together, as you will be using the slow cooker to get the Beef Arm roast fork tender. But, after that, it's a snap! I used a 3lb beef arm roast from Cremer's Grocery. I also grabbed a jar of salsa, taco seasoning, cheddar cheese and a stick of butter. I stopped by the store for the tortillas, beef stock, cream cheese and the garnishes. The beef melts in your mouth! Nice thing about this, it's portable. If you don't use the garnishes, it's a hand held hot pocket! Be careful, as the beef filling will be hot! Found that out the hard way! And, if shredded beef aint your thing, use Cremer's famous lean ground beef, shredded chicken or pork will work as well. A very versitile recipe friends. And also very, very tasty!

Shredded Beef Taco Cheesy Pockets
3 lbs. cooked shredded and choppped beef (beef arm roast or chuck roast)
1 pkg. Taco seasoning
1 ½ cups beef stock or broth
1 cup salsa
1 8-oz. pkgs. Cream cheese, softened
4 tbsp. butter, melted
2 cups shredded Cheddar cheese
2 pkgs. Tortillas
Shredded lettuce, for garnish
Sour cream, for garnish
Salsa, for garnish
Shredded cheese, for garnish

Add taco seasoning to a medium size slow cooker. Add beef stock or broth and stir. Add roast to the slow cooker and coat both sides with taco seasoning mixture. Cover and cook on low 8-9 hours on low or until tender. Once fork tender, remove, let cool for a few minutes, and shred. Add shredded beef back to the slow cooker and stir.

In a medium bowl, beat the cream cheese until it’s smooth. Add in the cup of salsa and blend well.

Preheat oven to 350-degrees F.

Lay out your tortillas and add a spoonful or two of the cheese mixture in the center of the tortilla. Place a spoonful or two of the shredded beef over the salsa and cheese mixture. Sprinkle with some cheddar cheese. Fold the tortilla like you would a burrito. Lightly spray a baking sheet with cooking spray, Place the folded tortilla onto the greased baking sheet. Brush the tops of the tortillas with melted butter. Place in oven and bake 15-20 minutes. Remove from oven and serve, topped with shredded lettuce, sour cream, salsa and shredded cheese and serve.

(You could also use shredded chicken, shredded pork or ground beef in place of the shredded beef).

14/02/2025

Congratulations to the winner of this year's Valentines Prize Package.....

And the winner is….

Tammy Stagman from Platteville!

Tammy had a special message to share:

“To my husband Greg. You’re going through a lot right now. I’m right by your side and we’ll get through this together. To happier, healthier days ahead. I love you!”

White Sage Day Spa: $50.00 gift card
Indulge Day Spa: Gift Bag
Desoto House: Dinner for 2 at Generals Restaurant
Sundown Mountain: (2) Ski Passes
Deery Bros: Oil Change
Ohnward Fine Arts Center: Classical Blast in Kilts tickets (2)
Butt’s Florist: A dozen roses
Holiday Inn Express: Overnight Stay

07/02/2025

Today on "Cookin' with Kaye" we made "Glazed and Sauced Party Wings". 5lb. bag of glazed chicken wings at Cremer's Grocery for $3.49lb, meaning the bag runs about $17.50. They are pre-cooked, you just need to warm them up. I recommend thawing the wings first in the fridge overnight and take them out of the fridge about 1 hour before baking. Set your oven to 400-degrees F. Either line a baking sheet with parchment paper or a wire rack. Place wings on baking sheet and bake for 20 minutes. Remove from oven and turn. Return to the oven for another 20-25 minutes. Internal temperature should reach 165-degrees. Remove from oven and sauce 'em up! I used a Korean BBQ for one tray and a Carolina Gold mustard based sauce for another tray, and another tray, I left them plain and dipped them in either Ranch of Blue Cheese dressing. So darn good! I liked all three! Great to make for the big game this Sunday. Pick up some other appetizers at Cremer's while you are there. Mozzy sticks, Onion rings, cheese curds, breaded dill pickles, mac & cheese and more. And, don't forget to head to Van's Liquor Store in East Dubuque and stock up for the game with your favorite beverages at great savings at Van's!

07/02/2025

From Table Mound, we'd like to introduce you to our February "Teacher of the Month" It's Amanda McNamer!

https://www.radiodubuque.com/teacher-of-the-month/

06/02/2025

I'm "Wingin' it Up" Friday morning on Cookin with Kaye at 8:20 on AM1370 KDTH. "Glazed and Sauced Wings". Great wing selection at Cremer's Grocery. I'm using glazed wings, shich are $3.49lb, 5lb bag ran about $18 dollars. I'll be baking them, then sauce 'em with either Korean BBQ, or Carolina Gold Mustard sauce, also available at Cremer's. Don't forget to stock up for the game on your beverage needs at Van's Liquor Store in East Dubuque, check out the Dubuque Advertiser for all the deals! I'll tell you more Friday morning!

31/01/2025

The SuperGame is coming up very soon. Are you hosting a get together for the game at your house? You'll need some food to serve your guests. I've got a perfect idea. "Chicken Philly Cheesesteak Sandwiches"! And, this recipe will feed a crowd, very inexpensively. The reason, I used fulled cooked and shredded smoke chicken from Cremer's Grocery on Rhomberg. 5-pound bag of fully cooked and shredded chicken is $4.99lb, meaning, you'll pay about $25 and that should make about 24 sandwiches. Grab a 2-pound bag of frozen fajita vegetables avalialbe at Cremer's as well, along with several slices of provolone cheese, which you melt on the top of the sandwich. Seriously, this recipe took me 10-minutes to toss into the slow cooker, slap on the lid, and let cook for a few hours. Make sure to get a sturdy bun, like Hoagie buns, to serve on. You won't believe how good this sandwich is! So simple, and oh so good! The chicken is moist and tender, and there's just a hint of warmth from the cayenne pepper. If you like it spicier, add more! You can prep this in advance and refrigerate and pull it out of the fridge before the Supergame and warm it up. This sandwich rocks!

Chicken Philly Cheesesteak Sandwiches
2 ½ lbs. shredded chicken, from 5lb. bag from Cremer’s
1 tsp. garlic powder
½ tsp. oregano
½ tsp. cayenne pepper
½ tsp. salt
½ tsp. pepper
½ tbsp. Worcestershire sauce
½ tbsp. Soy sauce
½ 2lb. bag of frozen Fajita vegetable (thawed)
12 slices Provolone cheese
Hoagie Buns or other sturdy buns
In a large slow cooker, add shredded chicken, garlic powder, oregano, cayenne, salt, pepper, Worcestershire and Soy sauce, Fajita vegetables and stir. Cook on low heat 2-3 hours. Once warm, add mixture to hoagie bun, top with a slice of provolone cheese, let melt, then serve.

24/01/2025

You can't beat a good bowl of soup on a cold winters day, well, to me, you can't beat a good bowl of soup anytime! Today on my weekly cooking show "Cookin' with Kaye", Friday's at 8:20am on AM1370 KDTH, I made up a big batch of "Split Pea and Ham Soup" and I usded Smoke Ham Shanks from Cremer's Grocery on Rhomberg avenue in Dubuque. The smokiness of the shanks really gives this soup it's remarkable flavor! And, you pick up a hint of sweetness from the split peas. The Smoked Shanks run $3.99lb. at Cremers. And, as Jeff Cremer asked me to do, these are "Shanks", not "Hocks", there is a difference, and Cremer's doesn't carry "Hocks", at least not ham hocks. "Shank you very much!" I haven't had split pea and ham soup since I was a kid. I remember not liking it much back when I was a little tike, but, as you mature, your taste buds mature as well, and you find things you thought you didn't care for, you now care for as you get a bit older. This Split Pea and Ham soup is now one of my favorite soups! I will be making this again, and again! I woulld also like to say how simple this recipe is to prepare. It's a "dice and dump" recipe. Meaning, you dice up your vegetables, put the peas in the bottom of the slow cooker and dump everything else in, slap on the lid and cook. You won't believe how wonderful this smells. Everyone at work loved it! Easy Peasy kids! Be a great soup to serve at your Superbowl get togethers!

Split Pea and Ham Soup
1 medium yellow onion, diced
3 medium carrots, peeled and diced
2 celery stalks, diced
6 cloves garlic, minced
8 cups chicken stock or broth
1 tsp. dried thyme
½ tsp. dried rosemary
16 oz. bag split peas, rinsed and picked over
2 bay leaves
3-4 lbs. smoked ham shanks
Salt & pepper, to taste

Spray a large slow cooker with cooking spray. Add peas first, and spread out evenly on the bottom of the slow cooker. Add onions, carrots, celery, garlic, chicken stock or broth, thyme, rosemary, bay leaves and ham shanks. Cook on high 4-5 hours or low 7-8 hours. Remove ham shanks from the soup. Allow to cool for several minutes and then remove meat from bone and shred. Also, remove any extra fatty pieces. Return the meat to the crockpot and cook another 1 hour on low, or until peas have broken down. Season to taste with salt and pepper. Serve.

17/01/2025

Johnny Rhodes (my co-worker here at Radio Dubuque and PD of The Rock, 97.3 KGRR): "Michael, most men dry out their salmon, you, are not one of those men"! That's what Johnny said to me this morning after he sampled today's recipe on "Cookin' with Kaye" for "Parmesan Crusted Oven Baked Salmon Fillet". He's right too! This Norwegian salmon from Cremer's Grocery is so flavorful and moist! I picked up a skin on half salmon, runs $8.99 lb. Cremer's also has 6 oz. individual salmon fillets as well, they run $6.99 each. This recipe is so easy to make and it smells wonderful while it's cooking away in the oven. And, everyone here at work that sampled the salmon, that it didn't have a "fishy" taste or "fishy" smell. The Parmesan crust goes perfectly with the flavor of the salmon. All in all, I believe this took about 30-40 minutes, start to finish, to put together. And, salmon is so good for you! And, if you don't have Panko bread crumbs on hand, regular plain breadcrumbs will work just fine. The Lenten season will be here before you know it, so, give this recipe a try and then serve it up during the Lenten season, you'll be digging it!

Parmesan Crusted Oven Baked Salmon Fillet (serves 4)

¼ cup Panko breadcrumbs
½ tsp. garlic powder
1 tsp. dried parsley
½ tsp. sea salt
¼ tsp. black pepper
1/3 cup freshly grated Parmesan cheese, divided
3 tbsp. butter, melted, or olive oil
1 Salmon fillet
Lemon wedges, for serving

Preheat oven to 400-degrees F. Place oven rack in center position. Line a rimmed baking sheet with parchment paper.

In a small mixing bowl, combine the panko, garlic powder, parsley, salt, pepper, and ¼ cup Parmesan. Add 2 tablespoon melted butter to bowl and, using a fork, mix until fully combined.

Rinse salmon fillet in running water. Pat dry with paper towels. Place the salmon fillet, skin side down, on the parchment paper. Brush the salmon with the remaining 1 tablespoon melted butter, and sprinkle with the parmesan mixture, gently pressing so the crumb coating sticks to the salmon. Sprinkle with remaining Parmesan cheese.

Bake until the panko is golden brown and the salmon easily flakes with a fork, about 12-15 minutes, or until salmon reaches 135-degrees F, using a meat thermometer.

Serve with lemon wedges on the side.