You have survived 2008, and probably with a few extra pounds, because of a little too much wine and/or spirits in your system, but . . . ooh boy it was worth it. What I enjoyed most this holiday season was spending time with my family and close friends. There was always a lot to eat and drink, but, it was completely voluntary. It is amazing and laughable how many people completely overdo it during the holidays and somehow try to find someone to blame.

I was having a conversation with one of my sisters, and one thing stuck with me about our conversation and it was discipline.

Do you ever wonder why some people can go on a new eating plan, exercise program, saving plan, lifestyle change and succeed? It is simply discipline.

I very rarely make new year's resolutions because it is like making a promise to yourself and you know what they say about promises — they are a comfort to a fool. The last time I looked in the mirror I did not see a fool (at least that's what I keep telling myself and that's the story I am sticking with). However, I am adopting a more disciplined and focused approach to my career, health, lifestyle, finances and friends for 2009.

This year I hope to share some useful cooking tips to make your culinary experience that much more enjoyable and fun.

Here is our first 2009 helpful hint for the perfect steak every time.

No need to slice into the meat; just touch the top of the steak, comparing it to the resistance of your palm. Use these guidelines:

For rare, press your right index finger into the palm of your open left hand below your thumb. It'll be soft. (Note: This is the spot you'll touch with your right index finger for each of the following tests, during which you touch different fingertips on your left hand to your left thumb). Press the area on your left palm again. It's soft but with less give.

For medium, medium-well, and well-done, follow with the middle, ring, and pinky fingers — the spot on your palm tightens as you reach the pinky.

Coming soon on Roscoe's Kitchen you can listen, purchase and enter to win a weekend in New York to a culinary boot camp at the Culinary Institute of America, keep listening to Star 106.5FM.

Cooking is about sharing and having fun in the process so allow me to share the great recipes from Roscoe's Kitchen and be sure to listen to Star 106.5FM every weekday at 6:20pm. Make sure and e-mail us at roscoeskitchen@ivoryglobalpromotions.com with your comments and recipes so that we could share your experiences and creations with our audience.

Basil Pesto Pomodoro Sauce

A quick-to-prepare tomato sauce flavored with pesto that is very versatile.

Olive Oil Non-Stick Cooking Spray

1 cup chopped white onion (1 cup = 1 large)

2 cans (14.5 oz each) Diced Tomatoes, undrained

1/4 cup prepared basil pesto

Hot cooked pasta, chicken or fish, optional

Spray large skillet with cooking spray. Heat over medium-high heat. Add onion; cook and stir until tender.

Add tomatoes and simmer 5 minutes, or until slightly thickened. Stir in pesto just before serving.

Serve with 1 pound dry pasta (such as fusilli, spaghetti or penne), cooked until al dente. May also be served over cooked chicken breasts or fish.

Wine pairing: Riesling or White Zinfandel

Cajun Seasoning Compound

A festive blend of Fleischmann's, chili powder and red pepper to add pizzazz to vegetables or meat.

1 cup Fleischmann's made with Olive Oil Spread-tub

1 tablespoon chili powder

1 tablespoon paprika

2 teaspoons onion powder

2 teaspoons salt

2 teaspoons ground black pepper

1/2 teaspoon ground red pepper

Mix Fleischmann's, chili powder, paprika, onion powder, salt, black pepper and red pepper in small bowl until well blended; cover. Refrigerate until ready to use.

Serve as a spread on hot corn on the cob, baked potatoes, fresh bread or cooked chicken, steak or burgers.

Cook's Tip: Store in tightly covered container in refrigerator up to 2 weeks

Wine pairing: Pinot Noir or White Zinfandel.

Blue Corn

Tortilla Soup

Southwestern inspired spicy tomato and bean soup accented with blue corn tortilla chips.

1 tablespoon Fleischmann's Original Margarine-stick

2 large onions, finely chopped (2 large = about 2 cups)

2 teaspoons crushed fresh garlic (2 tsp = about 4 cloves)

2 cans (14 oz each) chicken broth

2 cans (10 oz each) Diced Tomatoes & Green Chilies, un-drained

1 can (15 oz each) Ranch Style Beans, un-drained

1 can (15 oz each) Chili No Beans

1/3 cup chopped fresh cilantro

60 blue corn tortilla chips

6 lime wedges

Shredded Monterey Jack cheese, optional

Heat Fleischmann's in large saucepan over medium-high heat; add onions and garlic, cook 4 minutes or until crisp-tender. Add broth, un-drained tomatoes, beans, chili and cilantro. Bring to a boil.

Break 4 chips into the bottom of each serving bowl. Ladle soup over chips. Squeeze lime over soup, sprinkle with cheese, if desired.

Divide and arrange remaining tortilla chips equally around rim of each soup bowl to create a sundial effect; serve.

Wine pairing: Our first choice would be a Zinfandel, or Chianti/Sangiovese, or finally a Shiraz/Syrah.

Apple-Cranberry Crisp

Deliciously sweet streusel topping over a blend of tender apples and cranberries.

Butter non-stick cooking spray

6 large Granny Smith or other tart apples, peeled, cored and cut into 1/4-inch-thick slices (6 large = about 8 cups)

1/2 cup dried cranberries

3/4 cup firmly packed brown sugar

1/2 cup old-fashioned or quick-cooking oats

1/3 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 cup cold unsalted butter, cut up (1/2 cup = 1 stick)

Preheat oven to 375F. Spray 13x9-inch baking dish with cooking spray. Add apples and cranberries; toss lightly. Set aside.

Place sugar, oats, flour and cinnamon in food processor container; cover. Process until well blended. Add butter; cover. Process until mixture resembles coarse crumbs, using pulsing action. Sprinkle over fruit. Spray with cooking spray until topping is evenly moistened.

Bake 30 minutes, or until topping is lightly browned and filling is hot and bubbly. Preheat broiler. Broil dessert, 4 to 6 inches from heat, until topping is golden brown.

Wine pairing: Fume/Sauvignon Blanc, or Pinot Grigio.

Countryside

Italian Salad

Pasta tossed with tomatoes, mozzarella cheese, basil and bacon in a balsamic vinaigrette dressing.

2 cans (14.5 oz each) Diced Tomatoes, drained

2 cups cooked farfalle (bow-tie pasta), chilled

2/3 cup chopped fresh basil (2/3 cup = about 11/3 oz)

1/2 cup finely chopped mozzarella cheese

4 slices fully cooked bacon, heated, chopped

1/4 cup balsamic vinaigrette dressing

Combine diced tomatoes, pasta, basil, cheese and bacon in large bowl.

Add dressing; toss to coat.

Wine pairing: Chardonnay, Fume/Sauvignon Blanc, or Pinot Grigio.

SPICE OF THE WEEK: CAYENNE PEPPER

Cayenne Pepper is made from the dried pods of pungent chili peppers. This fiery spice adds flair to dishes from Asia, the Americas, and the Middle East. The spice comes from Central and South America and the West Indies. It is traditionally used in Mexican and Italian cooking with little aroma, but it is extremely hot to taste.

Cayenne Peppers were grown for thousands of years in the West Indies and Central and South America. Spanish explorers looking for black pepper misnamed them as pepper, and introduced them to the rest of the world. One of Columbus' passengers, de Cuneo, wrote how the Native Americans ate pepper like fruit, like eating apples.