Stress-free cooking possible with right energy

Information on

preparing Mexican cuisine, dairy recipes and adopting stress-free cooking will be the featured topics on “Creative Living” on Tuesday at 9:30 p.m. and on Thursday at noon. (All times are Mountain.)

John Vollertsen, more commonly known as Chef Johnny Vee, will demonstrate two recipes from his “Cooking with Johnny Vee” cookbook. Next time you’re in the mood for Mexican cuisine, try these tasty tacos and edgy enchiladas. He is in Santa Fe.

Sarah Ryan is a registered dietitian and nutritionist, and she wants everyone to get to know their dairy farm families who work hard to produce the dairy foods we all love and enjoy. She’ll demonstrate a couple of her favorite recipes, including a salad in a jar and antipasto on skewers. She’s from Conroe, Texas.

Maria Benardis will talk about how to adopt stress-free cooking at home by having the right energy in the kitchen. This includes music, color, measurements and a sense of humor. She lives in New York City.

Information on positive thinking and flower arranging will be the featured topics on “Creative Living” on Tuesday at noon and on Saturday at 2 p.m.

Judi Moreo is a motivational speaker and an author, and she’s going to talk about her latest book titled "You Are More Than Enough," and explain why we should associate with positive people, pick a career or life coach and much more. Moreo lives in Las Vegas, Nevada.

Casey Schwartz is a floral designer, and she’s going to show a floral technique called Pave which is a low, compact style of arranging flowers in floral foam. She’ll also discuss the technique of color blocking when creating arrangements. Schwartz lives in Redondo Beach, California.

Chocolate ice cream tacos

• 6 taco shells

• 3 cups vanilla ice cream, softened slightly

• 1 cup chocolate chips

• 1/4 cup toasted nuts, chopped

• 1/3 cup chocolate syrup

• Powdered sugar

Carefully fill each taco shell with 1/2 cup ice cream and place in freezer. Place chocolate chips in a small metal bowl set over simmering water. Allow chips to melt completely and remove from heat. Put nuts in a shallow medium bowl. Dip the edges of each taco shell into the chocolate and then dip immediately into the nuts. Return to the freezer until ice cream is firm. At this stage you can place each taco in a small zip lock bag and store for up to one week. To serve, drizzle chocolate syrup in a swirl design on each serving plate. Place taco on plate and drizzle with more syrup and dust with a light sprinkling of powdered sugar. Serve immediately. Serves 6.

“Creative Living” is produced and hosted by Sheryl Borden. The show is carried by more than 118 PBS stations in the United States, Canada, Guam and Puerto Rico and is distributed by Westlink, Albuquerque.