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The Morning Show

Teri's Recipes

Hi it’s Teri King. Every month I’ll be sharing some of my favorite recipes. If you’d like to have your recipe featured, email me
Join my monthly email club where I’ll share yummy recipes and sometimes coupons or contests. Look on the right hand side of this page to enter your e-mail address. 
by Teri King posted Jun 30 2015 10:00AM
Hot summer days are here! (unless you're in foggy SF lol!)  These Watermelon coolers are refreshing and so easy to make!  Grab your favorite pitcher and offer your friends a cool treat on a hot day!

4 Cups of seedless watermelon chunks
1 1/2 cups of lemonade
fresh mint!

In a blender, puree the watermelon and lemonade.
Serve over ice with fresh mint!

Spike by adding 1/2 cup of vodka or tequila to the blender, before serving, for a delicious cocktail!

photo ~ Flickr Kullez
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People : Spike
by Teri King posted Jun 24 2015 11:11AM
Grab your blanket and your basket, we're on the hunt for the best picnic spots in the Bay Area!
1. Crissy Field
An oldie but a goodie. Crissy Field is the quintessential spot for a good family picnic in San Francisco. Everything is all in one place: picnic tables, grassy areas for laying out and the beach if it's hot enough for a quick dip.
2. Tilden Regional Park 
Situated between the Berkeley Hills and San Pablo RIdge, a beautiful park and natural preserve. 

3. Alamo Square
Dog watching, people watching, pretty house watching...The Painted Ladies are always a beautiful view!
4.Coyote Point
Great spot in the peninsula for families with small children and pets. Playground and dog park on site!
5. Briones Park
Those looking for peace and quiet will be sure to find a secluded spot in Briones' 6,000 plus acres. 

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Location : San Francisco
People : Crissy Field
by Teri King posted Jun 10 2015 4:02PM
A perfectly healthy, refreshing and simple salad with patriotic flair! 

Red, white and blue(berry) salad


2 cups baby spinach 

5 strawberries, sliced

1/2 cup candied walnuts

1/4 cup feta cheese

1/4 cup blueberries 

2 tablespoons olive oil for dressing 

Servings: 1 

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by Teri King posted Jun 1 2015 10:00AM
Playoffs or not...everybody loves a big dish of Chicken Wings!  These treats are made to eat with friends AND with your fingers...does it get any better?  Invite your besties over, watch the game or a movie and enjoy and Asian twist to these yummy favorites!

Baked Asian Chicken Wings 


2 1/2 pounds of Chicken Wings, remove tips, drumettes and flats separated
1 Tablespoon vegetable oil
1  Tablespoon Chinese 5-Spice or Asian Spice Blend (Recipe below)
1/3 Cup of Hoisin Sauce
1/4 Cup Blackberry Jam


Preheat Oven to 400 F
Rinse wings and drumettes and pat dry.
Transfer to a large bowl and toss with vegetable oil and spice blend until well coated.
Position wings on a baking rack in a single layer to ensure that wings are not touching.

Bake and rotate 1/2 way through cooking until fully cooked, about 45 - 50 minutes.
Remove Wings from oven and transfer to a large bowl.

Whisk together hoisin and blackberry jam in a small saucepot over medium-low heat until warm.

Drizzle wings with sauce, tossing until well coated.  Serve immediately with lots of napkins and your favorite ice cold beverage!

Chinese 5 Spice Blend Recipe
1 teaspoon of ground cinnamon
1 teaspoon of ground cloves
1 teaspoon of fennel seed
1 teaspoon of star anise
1 teaspoon of szechuan peppercorns toasted and ground

photo ~ Flickr jeffreyw
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by Teri King posted May 1 2015 12:21PM
Kids love pasta!  This recipe is pretty easy to make after a long day at school or for your starving Soccer player when she wins the big game.  Most of the ingredients are probably already in your pantry!  My sister-in-law Nancy gave me this recipe and it's a big hit in our family.  I hope you like it.  For a healthier version try gluten free pasta and low fat cheese. Enjoy! 
Sausage & Pasta Delight!
1/4 lb of ground beef
2-3 links of Italian Pork Sausage, (sweet or hot) casings removed
1 small onion
4 cloves of garlic, minced
pinch of red pepper flakes
1 cup (+ or -) of chicken broth
1/2 - 3/4 can of crushed tomatoes
1/2 pound of penne pasta
1 cup shredded mozzarella
salt and pepper

Brown sausage and beef, breaking up to scramble 3-4 minutes.
Add onion, garlic, red pepper flakes and black pepper, breaking up the meat.
Cook on medium/low until most of the moisture is gone (10 - 15 minutes)
Put water on to boil for pasta.
Add half of the chicken broth, simmer, stirring and continuing to break up the meat (8-10 minutes)
Cook Pasta
Moisten Meat mixture with more broth if needed, add crushed tomatoes.
Simmer another 5-10 minutes, check for seasoning, it's ok to add a more broth if it's too thick.
Add pasta, top with shredded mozzarella, reduce to low, cover and simmer until cheese melts.
Pair with a green salad and fresh vegetables.
Bon appetit!

Photo ~ Flikr Franz Conde
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People : Franz CondeNancy
by Teri King posted Apr 14 2015 1:46PM
Asparagus is one of the world’s healthiest foods!   Considered a delicacy since ancient times, asparagus is full of antioxidant ingredients including vitamin e, beta-carotene & vitamin c.  Asparagus supports good digestion,  a healthy heart and can even regulate your blood sugar!  Get local fresh asparagus at the farmer’s market, look for firm thin stems with deep green closed tips.  Thick stems should be peeled or your asparagus will be tough and stringy.  This Frittata recipe is a great idea for brunch or makes  a delicious light supper too!

•    2 tablespoons plain fine breadcrumbs
•    1 pound thin asparagus
•    1 1/2 teaspoons extra-virgin olive oil
•    2 onions, chopped
•    1 red bell pepper, chopped
•    2 cloves garlic, minced
•    1/2 teaspoon salt, divided
•    1/2 cup water
•    Freshly ground pepper, to taste
•    4 large eggs
•    2 large egg whites
•    1 cup part-skim ricotta cheese
•    1 tablespoon chopped fresh parsley
•    1/2 cup shredded Gruyère cheese

  1. Preheat oven to 325°F. Coat a 10-inch pie pan or ceramic quiche dish with cooking spray. Sprinkle with breadcrumbs, tapping out the excess.
  2. Snap tough ends off asparagus. (Bend asparagus and find the natural break at the end of the stalk) Slice off the top 2 inches of the tips and reserve. Cut the remaining stalks into 1/2-inch-long slices.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add onions, bell pepper, garlic and 1/4 teaspoon salt; cook, stirring, until softened, 5 to 7 minutes.
  4. Add water and the asparagus stalks to the skillet. Cook, stirring, until the asparagus is tender and the liquid has evaporated, about 7 minutes.
  5. Season with salt and pepper. Arrange the vegetables in an even layer in the prepared pan.
  6. Whisk eggs and egg whites in a large bowl. Add ricotta, parsley, the remaining 1/4 teaspoon salt and pepper; whisk to blend. Pour the egg mixture over the vegetables, gently shaking the pan to distribute. Scatter the reserved asparagus tips over the top and sprinkle with Gruyère Cheese.
  7. Bake the frittata until a knife inserted in the center comes out clean, about 35 minutes. Let stand for 5 minutes before serving.
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by Teri King posted Mar 17 2015 3:24PM
Strawberries have arrived! Look for organic strawberries Saturday Morning at the Ferry Building or a farmers market near you & stock up!  Strawberries improve eye care, offer relief from high blood pressure and arthritis. Strawberries have high contents of antioxidants and help improve our immune system, fight cancer & reduce premature aging...and they're delicious! Here's a great Strawberry and Spinach salad recipe!   The dressing is slightly sweet & the pecans add texture and protien. 

Strawberry & Spinach Salad

1/4 cup of pecans

For the Poppy-Seed Vinaigrette
1/4 cup rice vinegar
2 tablespoon sugar
2 teaspoons poppy seeds
1/2 teaspoon dry mustard
Salt and freshly ground pepper
3/4 cup grapeseed oil
6 cups baby spinach leaves
2 cups strawberries, hulled and halved
In a dry frying pan, toast the pecans over medium-low heat, stirring, until fragrant and starting to brown, about 5 minutes.  Pour onto a plate to cool, then coarsely chop and set aside. a small bowl, whisk together the vinegar, sugar, poppy seeds, dry mustard, and a pinch each of salt and pepper.  Add the oil in a thin stream, whisking constantly until the dressing is well blended.

In a large bowl, toss together the spinach, strawberries, and pecans. Add half of the vinaigrette and toss gently to coat.  Add more vinaigrette as needed (you may not need all of it), and serve.

Cheese is a nice touch to this salad, feel free to add goat cheese, feta or ricotta salata.
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by Teri King posted Feb 4 2015 3:25PM
Chili is a great dish to feed a crowd. Set a few toppings out, so everyone can personalize their own bowl: cheddar cheese, sour cream, chopped onions, and a few hot peppers to name a few. Just minutes for prep in the morning and you are set for dinner. It keeps warm in the slow cooker to accommodate everyone’s varied schedule. It is perfect for a buffet or slathered over nachos for the big game. You can substitute the turkey with soy chorizo for a vegan version.

The Recipe


Serves 2-4

  • 1 lb. ground turkey
  • 1 lg. onion, diced
  • 3 cloves garlic, diced
  • 1 cup Massel Beef Style stock
  • 1 can (15 oz) diced tomatoes, undrained
  • 1 can black beans, drained
  • 1 can kidney beans, drained
  • 1 cup corn
  • 3 tablespoons chili powder
  • 1 ½ t. cumin
  • Salt & pepper, to taste


  1. Brown ground turkey and onion in a non-stick sauce pan.
  2. Add the turkey, onions and the rest of the ingredients into the slow cooker.
  3. Set slow cooker to low for 6-8 hours.
  4. Will keep well on warm setting until ready to serve.
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by Teri King posted Jan 9 2015 2:17PM
Cauliflower is so good for you, and delicious! Consider making this soup for your family, it will please even your fussiest eaters. Cauliflower is full of vitamin C. The detox support provided by cauliflower includes antioxidant nutrients which help fight cancer. Cauliflower is high in fiber and contributes to good digestion too! This easy to make recipe with Massel Bouillon offers a great meal with a side salad. Enjoy!


1 medium head of cauliflower, broken into florets
1 medium carrot, shredded
1/4 cup chopped celery
2 1/2 cups of water
1 Massel Chicken or Vegetable Bouillon Cube
3 tablespoons butter
3 tablespoons all-purpose flower
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups of 2% milk
1 cup (4 ounces) shredded cheddar cheese
1/2 teaspoon of hot pepper sauce (optional)

In a large bowl, combine the cauliflower, carrot, celery, water and bouillon.
Bring to a boil.
Reduce heat, cover and simmer for 12-15 minutes or until the vegetables are tender, do not drain.

In another large saucepan, melt butter.
Stir in flour, salt and pepper until smooth.
Gradually add the milk and bring to a boil over medium heat.
Cook for 2 minutes until the roux is thickened.
Reduce heat.
Stir in cheese until melted.
Add hot pepper sauce if you want.
Stir in the Cauliflower mixture

If you want to get really fancy, We get some fresh Sea Scallops, Season and Sear them on top of the stove and serve this soup in a shallow bowl with a Seared Sea Scallop on top! mmmmmmm ~ Enjoy

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by Teri King posted Dec 26 2014 12:00AM
Happy New Year!  Start 2015 with Dungeness Crab Cakes!
We wait all year for the delicious Dungeness Crab to arrive! There are so many ways to prepare crab! Here’s a great Crab Cake recipe that you can serve in small portions as an appetizer, or add greens and roasted vegetables alongside for a full entrée!
Here’s a list of ingredients:
·         1 lb. Dungeness crabmeat (or jumbo lump crabmeat)
·         1/2 cup chopped parsley
·         1/2 cup thinly sliced scallions
·         1/4 cup of chopped red pepper
·         1/4 cup of chopped celery
·         1/3 cup fresh bread crumbs
·         2 eggs
·         1/4 cup milk
·         1 teaspoon worcestershire sauce cayenne pepper
·         Salt and black pepper to taste
·         2 TB butter
·         1/2 lb. unsalted butter cut into small cubes
·         1/4 cup lemon juice
·         2 TB water
·         Pinch of salt

  1. Pick over crabmeat to remove any leftover shells. Combine crab, parsley, scallions, celery, red pepper and bread crumbs.
  2. Mix together eggs, milk, worcestershire, cayenne, salt and pepper. Pour over crab mixture. Mix gently to blend, trying not to break up the crabmeat.
  3. Shape into small round cakes, about 2 inches in diameter. Saute in butter for 2-3 minutes on each side or until golden brown and warmed through.
  4. Put lemon juice, water and salt into a saucepan and bring to a boil. Add the butter all at once, whisking constantly until butter has melted and sauce is smooth. Adjust seasonings.
  5. Pour sauce over crab cakes before serving and enjoy!
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