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Saturday, October 28th's Open Line

THE OPEN LINE ~ Saturday, October 28, 2017

CANDIED POTATOES ~ Scandinavian recipe

2 lb small round white potatoes  (fresh, not canned)

6 tbsp sugar

1 cup water

25 grams of butter

Boil potatoes until tender then rinse in cold water.  Peel and let cool completely.  Mix the sugar with the water and warm up in pan until becomes a light brown caramel color.  Do not let it get too dark.  Add the potatoes to pan and move around until evenly coated and glazey.  Add all the butter and let it fry until golden brown.



1 tablespoon olive oil

1/2 onion, diced

1/2 jalapeño, minced

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

1 garlic clove, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 1/4 teaspoons salt

1/4 teaspoon cayenne pepper

1/2 cup frozen corn kernels (no need to thaw)

2 (15-ounce) cans white beans (such as Great Northern or cannellini), drained and rinsed

1 3/4 cups chicken broth, store bought or homemade

1/4 cup heavy cream

Optional toppings: Chopped cilantro, sour cream, grated Monterey Jack cheese, diced avocado, and/or corn tortilla strips

In a medium soup pot, heat the olive oil over medium heat. Add the onion and jalapeño and cook, stirring, until the onion has softened, 2 to 3 minutes.

Add the chicken and cook, stirring occasionally, until it is lightly browned on the outside and no longer pink on the inside (add more olive oil if the pot starts to dry out), 4 to 5 minutes.

Toss the minced garlic and spices into the pot and turn a few times to coat the chicken evenly. Add the corn, beans, and chicken broth and bring to a boil. Reduce the heat to low and simmer, about 20 minutes.

Break up some of the beans with the back of a wooden spoon to help thicken the chili. Stir in the cream, garnish with the desired toppings, and serve!


1 tbsp oil

2 chopped carrots, chopped

1 small potato, chopped

1 onion, chopped

1 radish, chopped

2 stalks celery, diced

8 cups chicken broth

½ tsp basil


3-1/2 cups egg noodles

4 cups rotisserie chicken

Saute veggies

Bring broth to a boil.  Add veggies.  Stir in noodles and cook for 10 – 12 minutes

Add the chicken and simmer for just a few minutes. 



½ cup chopped onion

3 garlic cloves or 1 tsp garlic powder

2 tsp vegetable oil

1 can (14.5 oz) veggie or chicken broth

1 can diced tomatoes, 14.5 oz

1-1/2 cups water

1 can (15 oz) garbanzo beans / chick peas

¾ cup sliced carrots

1 tsp Italian seasoning

¼ tsp salt

1 cup whole wheat pasta, dry

1 small zucchini or peas for color

Saute onions and garlic

Add broth tomatoes and water.  Boil.  Add beans, carrots and seasoning

Cook about 5 minutes

Add pasta, zucchini or peas

Can be frozen in small containers.

Contenido patrocinado

Contenido patrocinado