Dr. Bob Denton talks about the 2nd debate for Governor in Virginia

Dr. Bob on the Morning Line.

Dr Bob Denton (Gov debate 2)

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Apple Cider Pork Chops

F & L has some beautiful boneless pork chops this week, only $1.69 a pound. This recipe is simple but elevates the chops to a beautiful entree for any fall meal. Pair with Cooked apples and a nice spoon bread and dinner is served!
  • 4 Center cut chops
  • Salt and Pepper to taste
  • 2 TBS Oil
  • 1 1/2 Cups Apple Cider
  • 2 TBS Brown Sugar (The brown sugar Splenda brand works too)
  • 1 TBS of Whole Grain Mustard
  1. Pat 4 center-cut pork chops dry with paper towel; sprinkle both sides with salt and pepper. In 10-inch skillet, heat 2 tablespoons canola oil over medium-high heat until shimmering. Cook pork chops in oil about 4 minutes on each side, or until golden brown. Remove from skillet.
  2. In same skillet, add 1 1/2 cups apple cider and 2 tablespoons packed brown sugar; cook to a thick, syrupy glaze and until reduced by about half. Stir in 1 tablespoon whole-grain mustard; season with salt and pepper.
  3. Pour glaze over pork chops for serving.
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Rustic Chicken with Garlic Gravy

Through tomorrow F&L Market has a 10Lb package of Fresh Chicken leg quarters for $5.90. This is how I would prepare them. This is a delicious one-pan meal that is divine served with mashed potatoes, rice or pasta, to make the most of the rustic gravy.


  • 2 Tbsp cooking oil
  • 6-8 pieces skin-on/bone-in chicken thighs (could use any skin-on chicken )
  • Salt and freshly-ground black pepper
  • 20-22 cloves garlic, separated and peeled (2 full heads)
  • 2 Tbsp flour
  • 3/4 cup dry white wine
  • 1 cup chicken broth
  • 1 1/4 tsp fresh thyme leaves (or about 3/4 tsp. dried thyme leaves)
  • 2 Tbsp butter


  1. Heat the oven to 400° F with rack in center of oven.
  2. In a oven-safe Dutch oven or oven-safe skillet with a lid, heat the oil over medium high heat. Dry the chicken pieces well by patting them with a paper towel. Sprinkle the chicken pieces with a bit of salt and the pepper. Cook the chicken until well browned, turning regularly, for about 8 minutes in all then remove chicken to a plate. You can remove some of the fat in the pan if you have lots, but do leave enough to cook the garlic in the next step.
  3. Reduce the heat to medium, add the garlic, and cook, stirring regularly, until it is starting to brown, about 3 minutes. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pot, cover, and bake for 15 minutes in the pre-heated 400° oven. (If you pot or skillet doesn’t have a lid, you can tightly cover the top with tin-foil instead.)
  4. Remove the pot from the oven and put it on a burner. Be careful not to touch the hot pot! Remove the chicken pieces from the pot to a clean plate. Over medium-high heat, whisk in the wine and simmer for 1 minute. Whisk in the broth, thyme and a bit more salt and pepper, then reduce heat and simmer, stirring regularly, until sauce thickens. Turn the heat off and stir in the butter. Taste sauce and add more salt and pepper, if it needs it. Add the chicken back to the pot to re-warm with the sauce. Serve spooned over mashed potatoes, rice or pasta.
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Tender Eye of Round

F & L Food Market has eye of round for $2.99 a pound. Try this recipe to make a dinner worth remembering!


  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 4 cloves garlic, minced
  • 3-5 pounds eye of round roast
  • 1/2 cup red wine (Merlot or Cabernet Sauvignon)
  • 1/2 cup beef broth
  • 2 tablespoons cold butter, cubed
  • Reynolds Wrap® Aluminum Foil


Step 1.

Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. 40 minutes into the hour, pre-heat the oven to 500 degrees F.

Step 2.

On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.

Step 3.

Remove from the oven. Fold up the foil so it wraps the roast then return to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.

Step 4.

When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.

Step 5.

Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.
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Lasagna Stuffed Peppers

(Servings: 6-8)


  • 6-8 bell peppers, various colors
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • ½ pound ground beef
  • ½ pound sweet Italian sausage
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 28-ounce can diced tomatoes
  • 1 28-ounce can tomato sauce
  • 15 ounces whole milk ricotta
  • 1 cup grated parmesan cheese
  • ½ cup fresh basil, chopped
  • 1 egg
  • 8-10 cooked lasagna noodles, quartered
  • 2 cups shredded mozzarella cheese


  1. Preheat oven to 350˚F/180˚C.
  2. Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
  3. Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. 4. Add the onion and garlic, cook until softened.
  4. Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.
  5. Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. 7. Simmer for 5-10 minutes, remove from heat and set aside.
  6. In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.
  7. Remove the peppers from the oven, drain any excess water that accumulated inside.
  8. Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
  9. Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.
  10. Rest for 10 minutes before serving.
  11. Enjoy!
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Lemon Chicken Rigatoni


  • 2 tablespoons butter or margarine
  • 2 cloves garlic, finely chopped
  • 2 cups uncooked rigatoni pasta (6 oz)
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 cups frozen broccoli cuts
  • 2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
  • 1 1/2 teaspoons grated lemon peel
  • 1/4 up shredded Parmesan cheese
  1. In 12-inch skillet, melt butter over medium heat. Add garlic; cook about 1 minute, stirring occasionally, until softened.
  2. Stir in uncooked pasta and broth. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover; simmer 11 minutes. Stir well.
  3. Spread broccoli and chicken over pasta. Cover; cook 12 to 14 minutes longer or until pasta is tender.
  4. Stir in lemon peel. Top with cheese.
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Garlic & Paprika Chicken

  • 6 chicken drumsticks
  • 1/4 cup olive oil
  • 4 cloves garlic minced
  • 1 tbsp smoked paprika
  • pinch red pepper flakes
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh oregano chopped
  • salt and pepper to tast
  1. Preheat oven to 425 F degrees.
  2. Clean and dry the drumsticks and season with salt and pepper. Set aside.
  3. In a small skillet heat the olive oil. Add the garlic, smoked paprika, red pepper flakes and the herbs. Cook for about 1 minute over medium heat, do not burn the garlic.
  4. Pour this olive oil mixture over the drumsticks and make sure the drumsticks are coated thoroughly with the olive oil/paprika mixture.
  5. Place the drumsticks in a 9×13 baking dish and bake for about 45 minutes or until chicken legs are cooked through.
  6. Serve with your favorite side dish and/or salad.
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Peter Simopoulos, Roanoke Greek Festival Chairman, on The Morning Line

Peter Simopoulos, Festival Chairman, samples The Morning Line with goodies for this weekend’s Roanoke Greek Festival.

Roanoke Greek Festival (2017)

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Tom Bowman talks NFL study about understanding concussions

Lynchburg College

Lynchburg College Athletic Training Professor Tom Bowman talks about a study being funded by the NFL, understanding concussions, on The Morning Line.

Tom Bowman Lynchburg College (concussions)


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Creamy Herb Chicken

  • 4 chicken breasts (pounded 1/2-inch thin)
  • 2 teaspoons each of onion powder and garlic powder
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and dried rosemary*
  • salt and pepper , to season
  • 4 cloves garlic , minced (or 1 tablespoon minced garlic)
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and dried rosemary
  • 1 cup milk (or half and half)*
  • Salt and freshly ground black pepper , to taste
  • 1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth
 Cooking directions:
  1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
  2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
  3. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
  4. Stir in milk (or cream); season with salt and pepper, to taste.
  5. Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
  6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately
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