Scott’s salmon recipe is on the blog, but he keeps talking about fabulous food!  And of course, as soon as he mentioned the zucchini quiche, I got e-mails asking for the recipe.  And Scott was kind enough to share the secret recipe, enjoy and thanks Scott!

Zucchini Quiche

4 cups unpeeled zucch, sliced thin                     1/2 chopped parsley

1 c. chopped onion                                            1/2 tsp. salt

1/2 c. butter                                                      1/2 tsp. black pepper

2 eggs well beaten                                             1/4 tsp. garlic power

8 oz. shredded mozzarella                                  1/4 tsp basil & oregano or 1/2 tsp. Italian spices

8 oz. Pillsbury crescent rolls

2 tsp. dijon mustard

Brown Zuch. and onion  in butter for 10 minutes. Stir in parsley and seasonings.

In large bowl, blend eggs and cheese. Stir in vegetable mixture, slightly cooled. Spray pie plate (I use glass pie plate) with Pam, and then line plate with crescent rolls. Smear with mustard. Pour mixture in pie plate. Bake at 375 for 20 or more minutes until brown (can cover at end with aluminum if browning too quickly but rolls now cooking enough). Let stand for 10 minutes. I make it the day before and I think it tastes better.

Enjoy!

Here are links to the websites your county or city.  Check them for your local updates, school closures, info on trash pick-up, and more.

Winter Park-  http://www.ci.winter-park.fl.us/2005/

Orlando- http://www.cityoforlando.net/

Longwood- http://www.ci.longwood.fl.us/

Oviedo- http://www.cityofoviedo.net/

Kissimmee- http://www.kissimmee.org/

Altamonte- http://www.altamonte.org/

Apopka- http://www.apopka.net/

Casselberry- http://www.casselberry.org/

Melbourne- http://www.melbourneflorida.org/

Daytona- http://www.ci.daytona-beach.fl.us/

Deland- http://www.deland.org/

Deltona- http://www.deltonafl.gov/

Lake Mary- http://www.lakemaryfl.com/

Sanford- http://www.ci.sanford.fl.us/

Counties-

Orange- http://www.orangecountyfl.net/cms/default.htm

Seminole- http://www.seminolecountyfl.gov/

Osceola- http://www.osceola.org/

Volusia- http://volusia.org/

Brevard- http://www.brevardcounty.us/

Here it is, the delicious recipe Scott was talking about!

Salmon Dijon
Ingredients:
1 lb Atlantic Salmon (ask for the center cut, so the fish is of similar thickness throughout)
Dijon Mustard
Your favorite seasoning
Tab of butter

Pre-heat oven to 400
Put salmon skin side down on aluminum foil-covered cookie sheet (no need to grease the foil)
Cover salmon with dijon mustard
Drizzle a little butter on top
Add seasonings

Cook 20 minutes

The salmon will separate from the skin easily after cooking.

“Model Maker,” a new MTV reality series, will be coming to Orlando next week in search for America’s true next top model.   Michael Flutie and Cris Abrego with MTV Networks will offer 10 average American women, who may not be ‘runway ready,’ the opportunity to get in shape, develop their modeling skills and polish their “look” to achieve the ultimate goal of becoming a high fashion model. 

Under the watchful eye of industry experts, physical fitness trainers, and nutritionists models will endure twelve weeks of intensive physical fitness training to help them get down to their ideal size. Models will also compete in various high fashion challenges to determine who has star quality. With weekly eliminations looming, models must put their best foot forward at all times while staying focused on losing weight.

The prize package will include –

-$100,000

-A contract with a modeling agency.

-The chance to walk the runway for a celebrity designer.

For more info, go to http://www.mtvmodelmaker.com/

If you’re home Friday night or you remember to set the DVR, FOX has a new movie premiering at 8:00 pm.  Here’s the info, sounds pretty cool!

The sleepy fishing community of

Cast: Tom Welling as Nick Castle; Maggie Grace as Elizabeth Williams; Selma Blair as Stevie Wayne; DeRay

Also, be on the lookout for “Hellboy” the following Friday on the 8th and be listening to Scott and Erica in the upcoming weeks for American Idol info!  Auditions are coming to our area and we’ll chat with one of their Producers to get the scoop! 

 This morning, Scott was talking about a delicious salmon that his sister-in-law made.  Sandy had asked for the recipe and I will try and get it.  But, in the meantime, here is a recipe that I use for salmon that is so simple and it is absolutely amazing!  A friend gave it to me from About.com.  Healthy, easy, and even if you don’t like salmon, give this one a try.  I’m not a huge fan, but I went back for 2nds and I’ll be having it tonight, now that I’ve been talking about it so much!

Try this low-fat, low-calorie, heart-healthy baked salmon tonight on your family. A delightful fish entrée with such mouth-watering flavor your family probably won’t even know that it’s good for them!

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

• 1 cup fat-free sour cream
• 2 tsp dried dill
• 3 Tbsp scallions, finely chopped
• 2 Tbsp Dijon mustard
• 2 Tbsp lemon juice
• 1 ½ lb salmon filet with skin, cut in center
• ½ tsp garlic powder
• ½ tsp black pepper
• fat-free cooking spray, as needed

Preparation:

1. Whisk sour cream, dill, scallions, lemon juice, and Dijon mustard together in large bowl until well blended.
2. Preheat oven to 400º F; while waiting, spray baking sheet with nonstick fat-0free cooking spray.
3. Place salmon, skin side down on baking sheet.
4. Sprinkle with garlic powder and pepper, then spread with sauce made in Step 1.
5. Bake salmon until opaque in center, or about 20 minutes. For best results, do not over bake.

Tip: Steamed broccoli is always a perfect compliment to salmon!

Yield: 4 servings
Serving size: 1 piece salmon (4 oz.)
Calories: 19 per serving
Total fat: 7 g
Saturated fat: 2 g
Cholesterol: 76 mg
Sodium: 229 mg
Total fiber: less than 1 g
Protein: 27g
Carbohydrates: 5 g
Potassium: 703 g

If you were listening this morning around 8:50, you heard us waiting for Daniel Baldwin to call in for an interview.  He is guest starring tonight on “The Closer” and was scheduled for an 8:50 interview with Scott and Erica.

As a producer, one of the most difficult things is having to rely on celebrities.  They don’t think that calling 2 minutes late will throw anything off, but it does.  It throws it off even more when they don’t call at all!

I work so hard on trying to get big name celebrities on this show every single day.  I book them, confirm them, re-confirm them, and still something happens.  It is so frustrating!  Luckily for me, Scott and Erica are very understanding and know it’s out of my hands. 

It aggrevates me to no end when no one picks up the phone to simply say “we’re running late or we have to reschedule.”  Something is better than nothing, as far as I’m concerned.

Thanks for letting me vent, I feel better now.

Here are several of the recipes Heather McPherson was talking about this morning for various 4th of July salads:

Cuisiniers Catered Cuisine & Events’ (Winter Park) Pasta Salad Dressing

NATURE’S TABLE’S TOMATO-BASIL TORTELLINI Yield: 4 servings.

1 pound cooked tortellini (tri-color preferred)

2 medium tomatoes, cored and cut into small wedges

1 cup crushed tomatoes

1/2 cup sour cream

1/2 cup grated Romano cheese

2 tablespoons canola oil

1/2 cup fresh basil leaves

Lettuce leaves and additional tomato wedges

1. To make the sauce, fill the work bowl of a blender with crushed tomatoes, sour cream, grated Romano cheese, canola oil and basil leaves. Process until smooth and ingredients are thoroughly combined.

2. Core whole tomatoes and slice into small wedges. Combine with cooked tortellini in a large mixing bowl.

3. Pour sauce into large mixing bowl. Fold ingredients gently until pasta and tomatoes are coated with sauce. To serve, spoon mixture on top of lettuce leaves and additional tomato wedges.

Pesto

Yield: About 1 cup.

2 large cloves garlic, sliced

1/4 cup toasted pine nuts

2 cups fresh basil leaves

1/2 cup good-quality olive oil

1/2 cup grated Reggiano Parmesan cheese

Coarse salt and freshly cracked black pepper to taste

1. Pound garlic with nuts in mortar to make paste. Add basil by small handfuls, continuing to pound and grind in mortar. Add oil as needed with the leaves as you work the paste.

2. When leaves are ground, stir in remaining oil and cheese and season to taste. The consistency will be pastelike with lots of texture.

Recipe note: you can use chicken or vegetable broth for half the oil if you want.

How to freeze: Spoon a generous 2 tablespoons into ice cube trays. Cover with plastic wrap. Freeze and transfer cubes to sealable plastic bag. Freeze up to six months. Some cooks blend in cheese after thawing, but I have had excellent results both ways.

COUNTRY CLUB OF MOUNT DORA’S PASTA SALAD

Yield: 12 servings.

16-ounce box tri-colored rotini pasta

16-ounce bottle Hidden Valley Ranch Dressing

8-ounce package Sargento Four-Cheese Mexican Cheese Blend

8-ounce package diced ham

1 small sweet onion, diced

1 red bell pepper, cored, seeded and diced

1 green bell pepper, cored, seeded and diced

4-ounce jar sliced pimentos, drained

3-ounce package real bacon pieces

3.8-ounce can sliced black olives, drained

8-ounce package crumbled feta cheese

1/2-ounce package fresh basil leaves, chopped

1 tablespoon Old Bay Seasoning

Chopped parsley for garnish

1. Cook pasta according to package directions. Drain and rinse under cool, running water. Drain again and transfer to a large mixing bowl.

2. Add the cheese blend, diced ham, onion, bell peppers, pimentos, bacon pieces, olives, feta cheese, basil and Old Bay Seasoning. Top with ranch dressing and toss lightly until all of the elements are thoroughly incorporated.

3. Garnish with chopped parsley and serve.

Here is the info for the 2 casting calls going on in Orlando today and tomorrow.  Are you ready to be a star?  If so, here’s your chance!

FOX’s “So You Think You Can Dance” hosted by Orlando’s very own Wayne Brady!

The show will hold a casting call today.

Times: 7 a.m. to 7 p.m.

Where: Grand Bohemian Hotel, 325 S. Orange Ave. in downtown Orlando.

You can find more info here, http://www.fox.com/dontforget/casting/index.htm

Nick At Nite’s “My Family’s Got Guts”

They are actually filming this show here in Orlando and they need some fun people to be on the show.  The casting call will take place tomorrow at City Walk at Universal.  You can pre-register and get all of the info about the show and requirements for casting here, http://www.gutstryouts.com/