Katheryn Foxx, has been entertaining Iowans at 96.5 for nearly 21 years. After graduating with a BA in Communications and Business at the
Katheryn’s favorite activities and achievements include working for the Especially for You Race against Breast Cancer for 20 years, the annual JDRF Walk, Clear Channel Call for Kids with Cancer and Dance Marathon, First Place Winner for the Iowa Celebrities Dancing with the Stars and playing her fiddle at station events including twin fiddling with Charlie Daniels. Katheryn has won several Addy Awards and was nominated as Medium Market Personality of the Year.
Off the air, Katheryn enjoys golfing, poker, running, dancing, reading, the Hawkeyes and Green Bay Packers, fiddlin' with local bands and being soccer, football, wrestling, track and dance mom to her kids.
WILD HOGS IN WALFORD SPONSORS MIDDAYS WITH KATERYN FOXX!
More live music than anywhere else in the corridor, plus fantastic food and great drink specials. Check them out here!
Tassel Ridge Winery is proud to sponsor Country Cookin' every Thursday morning! Check out their fantastic local wines, scrumptions food and amazing entertainment here.
CSPS Theater with Legion Arts - Concert Details HERE!
96.5 Radio with Kat and Andy
get ready for Super Bowl Sunday
hearty soup combines chunks of white chicken breast meat with black beans—in
honor of the men who keep the game of football sane: the referees.
1 large onion, chopped (2 cups)
1 cup chopped celery
1 tablespoon canola or vegetable oil
1 to 1 1/2 lb. boneless skinless chicken breasts, cut
into 1/2-inch pieces
2 cans (14 1/2 oz. each) or 1 carton (32 oz.) chicken
1 can (4 oz.) chopped green chilies
2 teaspoons ground cumin
1 package (2.75 oz.) no-fat or regular country gravy mix
1/2 cup cool water
2 cans (15 oz. each) black beans, rinsed and drained
1/4 cup chopped fresh cilantro leaves
In 4-quart saucepan or Dutch oven, cook and stir onion
and celery in oil over medium-high heat for 5 to 7 minutes, until onion is
tender. Add chicken and cook until
chicken is longer pink. Add chicken
broth, green chilies and cumin; heat to boiling. Meanwhile, dissolve gravy mix in water. Stir into boiling soup; cook and stir until
thickened. Cover and simmer for 10
minutes to allow flavors to blend. Stir
in beans and cilantro; heat through. Serve with Peppered Sour Cream
Biscuits. Makes 8 servings.
Peppered Sour Cream Biscuits
3 cups self-rising flour
3/4 teaspoon garlic-seasoned black pepper
1 cup sour cream
2/3 cup milk
1/4 cup (1/2 stick) butter or margarine, melted
In large bowl, stir together all ingredients to form a
ball. Turn out onto surface dusted with
additional flour; knead dough by folding it in half 5 to 7 times. Roll out or pat dough to 1/2-inch
thickness. With biscuit cutter, cut into
3-inch football shapes or rounds. Place
on baking sheet coated with cooking spray.
Brush with additional melted butter, if desired. Bake at 450º for 13 to 15 minutes or until
biscuits are golden brown. Serve
warm. Makes 12 to 14 biscuits.
Recipe compliments of Nina Swan-Kohler
“Cooking in the Kitchen with Nina” Cooking Classes