The Lite N' Up with Lenny Winter/Spring 2014 tour is underway! Get details, locations, directions, and details on the Grand Prize here.
Lenny interviews KUSD Board Candidate Gary Kunich about issues facing the district. (from 12/9/13)
Lenny welcomes Wisconsin Gubernatorial Candidate Mary Burke (D) to the studio to talk about her campaign. (from 11/7/13)
Lenny welcomes Hard Rock International CEO James Allen to Lennyland to discuss the Hard Rock Kenosha Hotel and Casino Project. (from 10/11/13)
Lenny gets an unpdate from State Rep. Tod Ohnstad (D-Kenosha) about his talk with Gov. Walker on the Kenosha Casino. (from 10/4/13)
Lenny talks to Gurnee Mayor Kristina Kovarik about Kenall Corporation's recent move from Gurnee to Kenosha. (from 9/17/13)
Lenny talks about the next step in the Kenosha Casino Project's future with Menominee Tribal Chairman Craig Corn and Project Coordinator Eric Olsen (from 8/26/13 3 hrs)
Lenny discusses the difference between living to survive and living to thrive. (From 8/21/13 4 hrs)
Lenny interivews Wisconsin State Rep. Todd Ohnstad (D-Kenosha) (from 6/24/13)
Lenny interviews Michael Bell (from 6/14/13)
>Cajun style Stuffed Peppers
>6 large green bell peppers (any color you like)
> 3 Tablespoons olive oil
>1 onion, diced
>1 jalapeno pepper, minced (more if you like it hotter)
>4-6 small portabella mushrooms, sliced thin (more if you like)
>3 large cloves garlic, minced
>1/2 teaspoon oregano
>1 Tablespoon Creole seasoning (may want to use less, very salty)
>cayenne pepper, to taste ( I make it kinda hot)
>red pepper flakes, to taste
>black pepper to taste
>liquid smoke, to taste ( I used quit abit, great flavor!)
> 1 pound shrimp, peeled and deveined
>6 slices bacon, chopped (more or less if you like)
>3 links of andouille sausage, diced ( add more if you like, I did)
>1 cup uncooked long-grain white rice ( I used brown long-grain)
>2 1/2 cups chicken broth or stock
>1 (8 ounce) can tomatoe sauce
>pepper-jack cheese, shredded (I used both pepper-jack & cheddar-jack)
>Panko bread crumbs
>Lousiana-style hot sauce
>6 slices smoked bacon, chopped (more or less if you like)
>Preheat oven to 325 degrees. Grease an 8x12 in baking dish. Bring a large pot of water to boil. Remove tops and seeds from peppers .Save the tops and dice any pepper thats left on them. Blanch in boiling water 3 minutes. Drain on paper towels
>Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, jalapeno, diced pepper tops & portabella mushrooms.Season with oregano, Creole seasoning and blavk pepper. Stir in sausage & cook about 5 minutes. Stir in rice, & cook 1 minute. Add cayenne & pepper flakes. Pour in chicken stock & tomatoe sauce. Cook until thick. Add liquuid smoke. Make sure rice is cooked, may need to add more stock. Be patient, this takes awhile. Add the shrimp about the last 3 minutes, cook until pink. Fill peppers with stuffing mixture, and place in baking dish.
>Cover peppers with shredded pepper-jack or cheddar-jack cheese and sprinkle with Panko bread crumbs.
>Bake in preheated oven for 15-20 minutes, or until heated through and the cheese and Panko brown alittle on top. Serve with lemon wedges and hot sauce. Enjoy!
>HINT: You can pretty much add whatever you like. Try adding roasted corn and black beans, it gives it great texture.
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