Join “Jayni’s Kitchen” this week for “Hop on the Chuck Wagon.”

Chuck Warner, president of US Bank in Lawrence, shares his family favorites with host Jayni Carey. They will prepare the following recipes.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m., Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Iron Skillet Spanish Rice

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2 to 3 tablespoons olive oil

1 medium onion, chopped

1/2 large green bell pepper, cut into 1/2-inch pieces

1/2 large sweet red pepper, cut into 1/2-inch pieces

8 ounces Polish sausage, diced into bite-size pieces

2 to 3 garlic cloves, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon red pepper flakes

1 teaspoon paprika (optional)

salt and black pepper, to taste

1 cup white rice

1 cup chopped tomatoes, fresh or canned

1 14-ounce can chicken broth

In a large oven-proof skillet with a lid, heat the olive oil over medium heat. Add the onion, peppers, sausage, garlic, basil, oregano, red pepper flakes and paprika. Season the mixture with and salt and pepper. Cook from 5 to 8 minutes, stirring occasionally, until the vegetables are tender.

Add the rice, tomatoes and chicken broth to the skillet, raise the heat to high and bring the mixture to a boil. Stir, cover the skillet and place it in a 350-degree oven for 25 minutes. Remove the skillet from the oven, remove the lid and stir the rice. Let stand uncovered for 5 minutes before serving. Serves 4.

Maple Bread Pudding

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8 to 10 slices challah or other white bread

3 eggs

3/4 cup pure maple syrup

3 cups vanilla-flavored soy milk

pure maple syrup

butter brickle bits or milk chocolate toffee bits

Trim the crusts from the bread slices and cut it into 1/2-inch cubes. Place the cubes on a baking sheet and toast in a 375-degree oven until golden brown, 5 to 8 minutes. Turn the bread cubes twice to brown them evenly.

Crack the eggs into a large bowl. Whisk in the maple syrup and the vanilla-flavored soy milk. Lightly butter an 8-inch-by-8-inch baking dish. Place the bread cubes in the baking dish and pour the soy milk mixture evenly over the bread. Let stand for 20 minutes. Press the bread down occasionally with a spatula to help it absorb the liquid.

Pre-heat the oven to 375 degrees. To bake the bread pudding in a water bath, place the pan of bread pudding in a larger baking dish. Pour enough hot tap water into the larger baking dish to make a depth of about one inch. For a soft moist top on the bread pudding, cover the pan with aluminum foil. For a toasted, caramelized top, bake uncovered. Place the bread pudding and water bath in the oven and immediately reduce the heat to 325 degrees. Bake until firm in the center, about 1 hour and 15 minutes.

To serve, place portions of the bread pudding on dessert plates, drizzle with maple syrup and sprinkle with butter brickle bits or milk chocolate toffee bits. Serve warm. Serves 4 to 6.

Shrimp and Scallop Tacos

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2 to 3 tablespoons extra-virgin olive oil

1 large onion, chopped

1 poblano pepper, seeded and thinly sliced

2 to 3 garlic cloves, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon anise seed

salt and black pepper

2 tablespoons white wine

2 tablespoons chicken broth

3/4 pound medium shrimp, shelled and de-veined

1/3 pound large scallops, halved or quartered

1/4 cup fresh cilantro, chopped

juice of one lime

8 8-inch flour tortillas

2 limes, cut into wedges

fresh cilantro sprigs

Heat the olive oil in a large skillet over medium heat. Add the onion, poblano pepper, garlic, basil, oregano and anise seed. Season the mixture with salt and pepper. Cook from 5 to 8 minutes, stirring occasionally, until the vegetables are tender.

Stir the white wine and chicken broth into the mixture. Add the shrimp and scallops and cook from 2 to 3 minutes more. Stir in the cilantro and lime juice. Season with additional salt and pepper if desired.

To serve, warm the tortillas. Spoon some of the seafood mixture onto each tortilla, fold in half and garnish with lime wedges and cilantro sprigs. Serves 4.