Tuesday, February 26, 2013

Cranberry-Apricot Pork Tenderloins

Makes  6 to 8 servings

1            cup dried cranberries
1            cup chopped dried apricots
3            tablespoons water
2            teaspoons dried rosemary , crushed
1/2         teaspoon salt
1/4         teaspoon pepper
2            pork tenderloins (1 pound each)
  * additional salt and pepper , optional*

1 .     In a large saucepan , combine  the cranberries  , spricots , water , rosemary , salt and pepper . Bring to a boil . Reduce heat  ; cover and simmer  for 10 minutes  or until fruit is softened .
2 .      Cut a lengthwise slit  down the center  of each tenderloin  to within 1/2-inch of bottom . Open tenderloins  so they lie flat ; cover with plastic wrap . Flatten to 3/4-inch thickeness  ; remove plastic . Spread mixture  to within 1/2-inch  of ends . Close tenderloins  ; tie servral times  with kitchen string  and secure  with toothpicks .
3 .       Place on a rack  in a shallow  pan . Sprinkle  with additional salt and pepper  if desired . Bake uncovered at 400* for 30 to 35 minutes  or until a thermometer  reads 160*.

The cranberry and apricot  stuffing  is baked  inside the succlent pork tenderloin  for an elegant entree you can pull together in no time .        

Bacon & Tomato-Topped Haddock

Makes 5 ervings

6           bacon strips , chopped
1           medium onion , thinly sliced
1           garlic clove , minced 
1           cup panko (japanese bread crumbs) 
2           plum tomatoes , chopped 
1/2        cup minced fresh parsley
2           tablespoons olive oil
1           tablespoon butter , melted
5           haddock fillets (6 ounces each)
2           tablespoons lemon juice 
1/4        teaspoon salt

1 .       In a large skillet , cookbacon over  medium heat  until partially cooked but not crisp .. Add onion and garlic ; cook for 10 to 15 minutes  or until golden brown , stirring occasionally . Remove  from the heat ; stir in the bread  crumbs , tomatoes and parsley . Set aside .
2 .       Spread oil  and butter  in an ungreased  15 a 10-inch baking pan . Place fillets  in pan . Drizzle with lemon juice  and sprinkle with salt . Top with bread crumb mixture . Bake uncovered  at 400* for 10 to 15 minutes  or until fish flakes  easily with a folk .

Bacon presents a compelling argument  for anyone  who thinks  they do not like fish . And for those that already do  , it makes this even better .              

Stir & Roll Biscuits

Prep:20 minutes   Total time : 45 minutes   Makes 2 dozen

1/3               cup cold butter
2-1/4            cups self-rising  soft-wheat flour
1-1/4            cups buttermilk
    * Patchment paper*
2                   tablespoons melted butter

1 .       Preheat oven to 450* . Cut cold butter  with a sharp knife  or pastry blender  into 1/4-inch slices . Sprinkle  butter slices  over flour in a large bowl . Toss butter with flour  . Cut butter  into flour  with a pastry blender  until crumbly  and mixture  resembles small peas . Cover and chill  10 minutes  . Add buttermilk , stirring just until dry ingredients  are moistened .
2 .        Turn dough  out onto a floured surface , knead 3 to 4 times , gradually  adding additional flour as needed . With floured hands , press  or pat dough into a  3/4-inch-thick restangle (about 9 x 5 inches) . Sprinkle  top of dough  with additional flour  . Fold dough ocer  onto itself  in 3 sections , starting  with the short end . (Fold dough rectangle  as if folding  a letter size  piece of paper).

Friday, February 22, 2013

Corned Beef 'n' Cabbage --------slow cooker

Prep: 5 minutes     Cook:  8 hours      Makes  6 servings

1            large onion , cut in wedges
1            cup apple juice
1            bay leaf
1            corned beef brisket  with spice packet (2-1/2 to 3 pounds) cut in half
1            small head cabbage  , cut into wedges

Place the onion  in a 5-quart slow cooker  . Combine the apple juice  , bay leaf  and contents  of spice packet ; pour over onion  . Place place in brisket  slow cooker . Top with the cabbage  . Cover  and cook on low  for 8 hours  or until meat  and vegeatbles  are tender . Discard  bay leaf  before serving .

The apple juice  gives this recipe  a tasty  twist  and a mild flavor  . The long slow-cooking assures  that the meat will be tender .

Sweet Pepper Chicken --------slow cooker

Prep: 20 minutes    Cook :  4 hours     Makes 6 servings

6          bone-in chicken breasts halves (10 ounces each) skin removed
1          tablespoon vegetable oil
2          cups sliced fresh mushrooms
1          medium onion , halved and sliced
1          medium green pepper , julienned
1          medium sweet red pepper , julienned
1          can (10-3/4 ounces) condensed  cream of chicken soup , undiluted
1          can (10-3/4 ounces) condensed cream of mushroom soup . undiluted
************Hot  cooked rice*****

In a large skillet , brown chicken in oil on both sides  . Trafer  to a 5-quart slow cooker  . Top with  mushrooms  , onion and peppers . Combine  the soups  ; pour over  vegetables  . Cover  and cook on low for 4 hours or until  a meat thermometer reads 170* .  Serve with rice .

Sweet and green pepper strips  add attractive color  to this delicious  chicken . You can cut up the vegetables  while the chicken is browning .

Nostalgic Chicken & Dumplings ..... slow cooker

Prep : 30 minutes    Cook : 5 hours    Make 6 servings

6          bone-in chicken breast halves (10 ounces each) skin removed
2          whole cloves
12        pearl onions
1          bay leaf
1          garlic clove , minced
1/2       teaspoon salt
1/2       teaspoon dried  thyme
1/2       teaspoon dried marjoram
1/4       teaspoon pepper
1/2       cup reduced-sodium chicken broth
1/2       cup white  wine or additional  chicken broth
3          tablespoons cornstarch
1/4       cup water
1/2       teaspoon browning sauce  , optional*
1          cup reduced-fat biscuit/baking mix
6          tablespoons fat-free milk
1          tablespoon  minced fresh parsley

1 .    Place the chicken  in a 5-quart slow cooker  . Insert  cloves  into 1 onion  ; add to slow cooker . Add bay leaf  and remaining  onions  . Sprinkle  chicken with garlic  , salt thyme , marjoram and pepper . Pour broth  and wine  or additional broth  over chicken mixture  . Cover and cook on low  for  4-1/2 to 5 hours  or until chicken  juices run clear  and a meat thermometer reads 170*.
2 .    Remove chicken  to a serving platter  and keep warm . Discard cloves and bay leaf . increase the temperature  to high . In a small bowl , combine  cornstarch , water  and browning sauce  until smooth  . Stir into slow cooker .
3 .     In another  small bowl , combine  biscuit  mix , milk  and parsley  . Drop  by tablespoonfuls into simmering liquid . Cover  and cook  on low  for 20 to 25 minutes  or until  a toothpick  inserted  into dumplings comes out clean .(do not lift cover  while simmering ). Serve dumplings  and gravy with chicken .

Enjoy old fashion  goodness  without all the fuss  when you fix  this supper  in your slow cooker  . You'll soon crave the wonderful light dumplings and the full flavored sauce .

Thursday, February 21, 2013

Chicken Chili & Black Beans

Prep: 10 minutes    Cook: 30 minutes    Makes 10 servings

3             whole skinless boneless chicken breasts (1-3/4 pounds) cubes
2             medium sweet red peppers , chopped
1             large onion , chopped
4             garlic cloves , minced
3             tablespoon olive oil
1             can (4 ounces) chopped green chilies
2             tablespoons chili powder
2             teaspoons  ground cumin
1             teaspoon  ground coriander
2             cans (15 ounces each) black beans  , rinsed and drained
1             can (28 ounces) Italian stewed tomatoes  , cut up
1             cup chicken broth or beer

In a dutch oven , saute the  chicken , red peppere , onions  and garlic in oil for 5 minutes or until  chicken is no longer pink. Add the green chilies  , chili powder  , cumin  and coriander  ; cook for 3 minutes  . Stir in the beans  , tomatoes  and broth or beer  ; bring to a boil . Reduce heat  ; simmer  uncovered  for 15 minutes  , stirring often .

It looks different  from traditional chili  , your family will love this dish after the first taste  . Thanks to the full flavor  , it's become a real favorite.

Vegetarian Chili

Prep : 10 minutes   Cook: 40 minutes    Make 16 servings

4             medium zucchini , chopped
2             medium onions , chopped
1             medium green pepper , chopped
1             medium sweet red pepper , chopped
4             garlic cloves , minced
1/4          cup olive oil
2             cans (28 ounces each) Italian stewed tomatoes  , cut up
1             can (15 ounces) tomato sauce
1             can (15 ounces) pinto beans , rinsed and drained
1             can (15 ounces) black beans , rinsed and drained
1             jalapeno  pepper , seeded and chopped
1/4          cup each minced fresh cilantro and parsley
2             tablespoons  chili powder
1             tablespoons  sugar
1             teaspoon salt
1             teaspoon ground cumin

In a  Dutch oven , saute  the zucchini , onions , peppers and garlic  in oil until tender . Stir in the tomatoes  , tomatoes sauce  , beans  , jalapeno and seasonings ; bring to a boil  over medium heat  . Reduce heat  ; cover and simmer for 30 minutes  , stirring occasionally .

This recipe makes a large pot of chili that's loaded  with color  and flavor  , once the chopping is done  , it's quick to cook .

Zucchini Sausage Soup

Prep : 10 minutes       Cook : 1 hour     makes 6 to 8 servings

12              ounces uncooked breakfast sausage links
1                cup chopped celery
1/2             cup chopped onion
1                pound zucchini  , sliced
3                cans  (14-1/2 ounces each) stewed tomatoes
1                 can (14-1/2 ounces) chicken broth
2                teaspoons garlic powder
1                teaspoon salt
1/2             teaspoon dried oregano
1/2             teaspoon Italian seasoning
1/2             teaspoon sugar
1/4             teaspoon dried basil
1                medium green pepper , chopped

Cut sausage  into 1/4-inch slices ; brown in Dutch oven  or soup kettle . Add celery  and onion; Drain . Stir in zucchini  , tomatoes  , broth and seasonings ; bring  to a boil . Reduce  heat ; simmer  uncovered for 35 minures  . Add green pepper  and simmer for 10 minutes .

You will love this soup with toasted Italian bread .

Tuesday, February 19, 2013

Fresh Corn & Asiago Cheese Bread pudding

 Prep : 20 minutes    Total time :  1 hour + 35 minutes   Makes 12 servings

1-1/2                cup milk
1                       cup whipping cream
3                       large eggs
1/2                    teaspoon salt
1/2                    teaspoon freshly ground pepper
1                       (12 ounces) French bread  loaf , cut into 1-inch cubes  (8 cups)
4                       cups fresh corn  kernels
1-1/2                 cups (6 ounces0 shredded Asiago cheese
 *************Garnish: chopped fresh parsley *****

1 .          Whisk together  first 5 ingredients  in a large bowl ; add bread , tossing to coat . Let stand 30 minutes .
2 .           Preheat oven  to 375* . Stir  corn  and cheese  into bread mixture  ; spoon into a well buttered 13 x 9-innch  baking dish . Bake at 375*  for 45 minutes  or until set  and golden brown . Garnish if desired .

Your family will ask for this  recipe  over and over .

Peanut Butter-Chocolate Oatmeal Cereal Bars

Prep:15 minutes   Total time :1 hour+25 minutes  Makes  4 dozen

2               cups uncooked quick-cooking oats
1/4            cup firmly  packed brown sugar
3/4            cup all-purpose flour
3/4            cup butter , melted
1               large egg
1               cup light corn syrup
1               cup granulated sugar
1               cup creamy peanut butter
4               cups rice crisp cereal
1               (12 ounces) package  semisweet chocolate morsels
1                cup chopped dry roasted peanuts

1 .       Preheat oven  to 350* . Combine  first 5 ingrefients  in a medium bolw . Press firmly onto the bottom of a lightly greased  15 x 10-inch jelly roll pan . (Mixture  will be thin). Bake  12 minutes  . Let cool on a wire rack for 10 minutes .
2 .       Microwave corn syrup , sugar  and peanut butter  in a large microwave-safe glass bowl  at HIGH 2 minutes  or until melted and smooth , stirring at 30-second interals . Stir in cereal  . Press mixture  firmly  over oat mixture  in pan .
3 .        Microwave  chocolate  and peanut  butter morsels  in a micro-safe glass bowll  at HIGH 2 minutes or until melted and smooth , stirring  at 30 minutes interals  . Spread  over cereal mixture . Sprinkle with chopped peanuts . Cool 45 minutes  . Cut into bars .

Tip : I use  Reeses Peanut Butter Chips and Rice Krispies cereal . Young kids and adults will love these bars .

Sunday, February 17, 2013

Take 10 ________Your Heart & Smoking

It's never to late to make your heart  healthier  . Even one or two lifestyle changes  can help keep it pumping longer  and stronger  . Kick off your heart month  makeover with these tips .

1 . Quit smoking  . This may be the heartest thing to try  , but the benefits are immediate.

2 .  Grab your cell phone  and walk while  handling work-related calls .

3 .  Skip dessert  and take  a walk  after dinner .

4 .  Use herbs  , spices , chilies , lemon juice and citrus zest --- the peel without  the white pith --- to add flavor  without salt .

5 .   Find 10 minutes  to walk each day  and try to increase to 30 minutes a day . It's OK to break it into segments .

6 .   Limit television  and computer  time for the entire family .

7 .   Read nutrition labels  as you shop  for food . . Be aware of fat and sodium , among other ingredients .

8 .   Reduce  your stress by learning  to "NO" to others' requests . Take oon only  what's most important .

9 .    Get your blood pressure  , cholesterol  and blood sugar checked .If they're outside of normal range  , see a doctor .

10 .   Get educated  . Find out whether  family members  had heart disese  . Learn the warning  signs  of a heart attack . Learn how  to help someone  in an emergency .
American Heart Association

Monday, February 11, 2013

Fiesta Chorizo-Chicken Soup

Prep : 30 minutes     Cook : 35 minutes     Makes 12 servings

1                pound uncook chorizo , casing removed  or bulk spicy pork sausage
2                cups sliced freah carrots 
1                medium onion , chopped 
4                garlic cloves , minced
1                pound bonelesss chicken breasts , cubed 
1                teaspoon salt 
1/4             teaspoon pepper 
2                tablespoons olive oil
3                medium swet potatoes , peeled and cubed 
1                package (10 ounces) frozen corn
1                medium sweet red pepper , chopped
1                carton (32 ounces) reduced-sodium chicken broth
1                can (16 ounces) butter beans , rinsed and drained 
1                can (15 ounces) black beans , rinsed and drained 
1                can (14-1/2 ounces) fire-roasted sliced tomatoes , undrained 
1                can (5-1/2 ounces) reduced-sodium V8 juice
1                teaspoon hot pepper sauce 
2                cups fresh spinch ,chopped 

1 .        Crumble chorizo into a Dutch oven . Add carrots , onion  and garlic . Cook over  medium heat until chorizo  is fully cooked . Draind  ; remove  and set aside .
2 .        In the same pan , saute  the chicken  , salt  and pepper  in oil until no longer pink . Add sweet potatoes  , corn  and red pepper  ; cook 5 mintues longer .
3 .        Stir in  the chorizo  mixture  , broth , beans , tomatoes  , V8 juice  and pepper sauce . Bring to a boil  . Reduce heat  ; simmer  uncovered  for 15 minutes  or until vegetables  are tender . Stir in spinach  ; cook until wilted .

Just place some crusty rolls  on the table  when you serve this dish  , and you will have a hearty , comforting meal that will chase  away  winter's chill . The slightly spicy soup  ic chock-full of veggies .             

Chipotle Scalloped Sweet Potatoes & Spiced Pecans

Prep : 25 minutes      Bake : 35 minutes     makes 6 servings

1              tablespoon butter
1              cup chopped pecans
1              tablespoon suger
1              tablespoon adobo sauce
1/8           teaspoon ground cumin
1/8           teaspoon chipotle chili powder
2              cups heavy whipping cream
1              tablespoon  chipotle peppers in adobo sauce , finely chopped
1              teaspoon salt
1/2           teaspoon pepper
3              medium sweet potatoes  , peeled and thinly sliced

1 .       In a small saucepan , melt butter  . Remove  from the heat . Stir  in the pecans  , sugar , adobo sauce , cumin and chili powder  until pecans are coated .Spread  onto foil ;  set aside .
2 .       In a small bowl , combine  the cream , chipotle  peppers , salt and pepper . Arrange  1/3 of the sweet potatoes  in a greased  8-inch squar baking dish . Pour 2/3 cup cream mixture  over potatoes . Repeat layers twice .
3 .       Cove and bake at 375* for 45 minutes  . Sprinkle  with spiced pecans  . Bake uncovered  10 to 15 minutes  longer or until  poraroes are tender .

Your sweet potatoes  won't be ho-hum when you serve  them this way . The slices of sweet potatoes take on an amazing  smoky flavor  from the chipotle  peppers  and the topping of spicy pecans  adds even more zing .

Sunday, February 10, 2013

Hearty Beef Vegetable Stew ... slow cooker

Prep : 10 minutes+ standing    Cook : 5 hours      makes 6 servings

1               can ( 28 ounces) crushed tomatoes , undrained
3               tablespoons  quick-cooking tapioca
2               tablespoons dried basil
1               tablespoon sugar
1/2            teaspoon salt
1/8            teaspoon pepper
1-1/2         pounds red potatoes  , cut into 1-inch cubes
3                medium carrots , cuy into 1-inch slices
1               medium onion , chopped
1/2            cup chopped celery
1-1/2        pounds lean chuck roast , cut into 1-inch cubes
2              teaspoons canola oil

1 .      In a bowl , combine  the tomatoes , tapioca , basil , sugar , salt and pepper ; let stand  for 15 minutes  . Place  the potatoes  , carrots , onion  and celery in a 5 quart slow cooker  .
2 .      In a large  nonstick skillet  , brown meat in oil  over medium heat . Drain and transfer  meat to slow cooker . Pour tomato mixture  over the top . Cover  and cook on high for 5 to 6 hours or until meat and vegetables are tender .

This  stew is awesome  ! Everyone loves it  , including my 3 young  children .

Turkey Meatball Soup

Prep : 25 minutes      Cook : 30 minutes    Makes 5 servings

2              cans (14-1/2 ounces each) chicken broth
1              celery rib  with leaves , thinly sliced
1              medium carrot  , thinly sliced
1/4           cup chopped onion
1              tablespoon butter
1              egg , beaten
1/2           cup dry bread crumbs
2              tablespoons  dried parsley flakes
1              tablespoon Worcestershire sauce
1/4           teaspoon pepper
1/2           pound lean ground turkey
1              cup uncooked noodles

1.      In a large  saucepan , bring the broth  , cerlery and carrot to a boil . Reduce heat  ; cover and simmer  for 10 minutes .
2.      Meanwhile , in a small skillet , saute onion  in butter  until tender  . Transfer to a large bowl . Add the egg  , bread crumbs , parsley  , Worcestershire  sauce and pepper . Crumble  turkey  over mixture  and mix well  . Shape into 1-inch balls .
3 .      Add meatballs  to simmering broth . Bring to a boil . Reduce heat ; cover  and simmer for 15 minutes  . Add noodles . Cover  and simmer  for 5 minutes  or until noodles  are tender .

You don't need to cook  the tender , homemade  meatballs  or boil the egg noodles  separately , so you can easily  stir  up this savory soup in no time  .

Creole Scallop Cakes & Spicy Honey Aioli

Prep : 25 minutes + chilling   Cook: 5 minutes / batch makes 20 scallop cakes     (1-1/2 cups aioli sauce)

1           egg beaten
1/2        cup seasoned bread crumbs
2           tablespoons  finely chopped sweet red pepper
4            garlic cloves , minced
2           tablespoons  finely chopped leek (white portion only)
2           tablespoons honey mustard
1           tablespoon minced fresh thyme
1           tablespoon chopped fennel fronds
2           teaspoons  salt-free lemon-pepper seasoning
1-1/2     teaspoons creole seasoning
1           pound sea scallops
COATING :
1           cup panko (Japanese) bread crumbs
4           teaspoons  dried parsley flakes
2           teaspoons coarsely ground pepper
SPICY HONEY AIOLI :
1           cup mayonnaise
1/3        cup honey mustard
1           tablespoon lemon juice
1           tablespoon unsweetened  apple juice
1           teaspoon paprika
1           teaspoon creole seasoning
1/2        teaspoon cajun seasoning
1/3        cup oil

1 .    In a large bowl , combine  the first 10 ingredients  . Place scallops  in a food processor  ; cover  and pulse  until just pureed . Fold in egg mixturs .
2 .    In a shallow bowl , combine  the bread crumbs  , parsley and pepper . Drop  2 tablespoons  scallop  into crumb mixture . Gently coat  and shape  into a 1/2-inch thick patty . Repeat  with remaining  mixture . Cover and refrigerate  for at least 30 minutes .
3 .    Meanwhile , in a small bowl , whisk mayonnaise  , mustard  , lemon juice  , apple juice  and seasonings mixture . Cover and refrigerate until serving.
4 .     In a large skillet  over medium heat  , cook patteis  in oil in batches  for 2 to 3 minutes  on each side  or until golden brown . Drain on paper towels  . Serve with  aioli .

This scrumtious appetizer  can be prepared a day before  . Cook the cakes just before serving.

Thursday, February 7, 2013

Spinach-Stuffed Tomatoes

Prep : 20 minutes    Bake :  40 minutes   Makes 8 servings

8               medium tomatoes
2               packages (10 ounces each) frozen chopped spinach , thawed  and squeeze dry
1-1/2         cups (12 ounces) sour cream
1               cup (4 ounces) finely shredded cheddar cheese
4               green onions , chopped
1/2           teaspoon salt
3              tablespoons grated Parmesan cheese
3              tablespoond dry bread crumbs
4              teaspoons butter

1 .       Cut a thin slice  off the top  of each tomato . Scoop  out pulp , leaving  a 1/2-inch shell ; invert  onto paper towels  to drain .
2 .        In a small bowl , combine the spinach , sour cream , cheddar cheese , onions and salt . Spoon about  1/2 cup  into each tomato .
3 .        Place in a greased  13-inch x 9-inch baking dish . Sprinkle with Parmesan cheese  and bread crumbs ; top each with 1/2 teaspoon butter . Bake , uncovered  at 350* for 40 to 45 minutes  or untikl heated through .

Golden brown crumbs  add a yummy topping to these baked tomatoes . They lok special  , but are very easy to make  and will always be a hit at your house .

Spiced Lemon Chicked .... slow cooker

Prep : 20 minutes   Cook : 4 hours     Makes 4 servings

1                  medium onion , chopped
1/3               cup water
1/4               cup lemon juice
1                  tablespoon vegetable oil
1                  teaspoon salt
1/2              teaspoon each garlic powder , chili powder and paprika
1/2              teaspoon ground ginger
1/4              teaspoon pepper
4                 boneless skinless chicken brest halves (4 ounces each)
4-1/2           teaspoons cornstarch
4-1/2          teaspoons cold water
     ***Hot cooked noodles***
Chopped  fresh parsley , * optional

1 .         In a greased 3-quarrt slow cooker  , combine  the onion , water , lemon juice , oil and seasonings . Add chicken ; turn to coat . Cover  and cook on low  for 4 hours  or until  a meat thermometer  reads 170* . Remove chicken  and keep warm .
2 .        In a saucepan  , combine  the cornstarch  and cold water until smooth . Gradually add the cooking juices . Bring to a boil ; cook and stir  for 2 minutes  or until thickened . Serve with  chicken over noodles  . Sprinkle with Parsley  id desired .

You will love this  seasoned , lemony chicken with butter noodles or rice .

Caramelized Onion & Cheese Pastries

Prep : 1 hour    Bake : 15 minutes    Makes 4 dozens

2              medium onions , thinly sliced
3              tablespoons butter
1/2           teaspoon paprika
1/4           teaspoon salt
1/4           teaspoon dried thyme
1/8           teaspoon pepper
1              cup (4 ounces) shredded Swiss cheese
32            sheets phyllo dough (14-inches x 9-inches)
3/4           cup butter , melted
1/4           cup shredded  Parmesan cheese

1 .      In a large skillet , saute  onions  in butter  until softened . Reduce heat  to medium-low ; coojk for 30 minutes  or until deep  golden brown , stirring  occasionally . Stir in paprika  , salt thyme  and pepper . Remove from heat ; cool, stir in the Swiss cheese .
2 .      Lightly brush  one sheet of phyllo dough  with some of the melted butter  ; place another sheet  on top  and brush with butter  . (keep  remaing phyllo  covered with plastic wrap  and a damp towel  to prevent it from drying out).
3 .       Cut the 2 layered sheets  into three 14-inch x 3-inch strips . Place 1  teaspoon of onion mixture on lower corner of each strip . Fold dough  over filling  forming  a triangle  . Continue  folding  like a flag  until you come to the end of the strip . Brush  end of triangle  dough with butter  and press onto the triangle to seal . Turn  triangle  and brush  with melted butter . Repeat with remaining strips of dough  and with remaing sheets of phyllo  and onion mixture .
4 .        Place triangles  on greased  baking sheets . Sprinkle with Parmesan cheese . Bake at 375* for 15 to 17 minutes or until golden brown . Serve warm .

Don't worry about little tears  as you work with the phyllo  because  after it's folded  the tears  and uneven edges disappear .       

Sunday, February 3, 2013

New Research Shows Complexity of Global Warming


Jan. 30, 2013 — Global warming from greenhouse gases affects rainfall patterns in the world differently than that from solar heating, according to a study by an international team of scientists in the January 31 issue of Nature. Using computer model simulations, the scientists, led by Jian Liu (Chinese Academy of Sciences) and Bin Wang (International Pacific Research Center, University of Hawaii at Manoa), showed that global rainfall has increased less over the present-day warming period than during the Medieval Warm Period, even though temperatures are higher today than they were then.

The team examined global precipitation changes over the last millennium and future projection to the end of 21st century, comparing natural changes from solar heating and volcanism with changes from human-made greenhouse gas emissions. Using an atmosphere-ocean coupled climate model that simulates realistically both past and present-day climate conditions, the scientists found that for every degree rise in global temperature, the global rainfall rate since the Industrial Revolution has increased less by about 40% than during past warming phases of Earth.

Why does warming from solar heating and from greenhouse gases have such different effects on global precipitation?

"Our climate model simulations show that this difference results from different sea surface temperature patterns. When warming is due to increased greenhouse gases, the gradient of sea surface temperature (SST) across the tropical Pacific weakens, but when it is due to increased solar radiation, the gradient increases. For the same average global surface temperature increase, the weaker SST gradient produces less rainfall, especially over tropical land," says co-author Bin Wang, professor of meteorology.

But why does warming from greenhouse gases and from solar heating affect the tropical Pacific SST gradient differently?

"Adding long-wave absorbers, that is heat-trapping greenhouse gases, to the atmosphere decreases the usual temperature difference between the surface and the top of the atmosphere, making the atmosphere more stable," explains lead-author Jian Liu. "The increased atmospheric stability weakens the trade winds, resulting in stronger warming in the eastern than the western Pacific, thus reducing the usual SST gradient -- a situation similar to El Niño."

Solar radiation, on the other hand, heats Earth's surface, increasing the usual temperature difference between the surface and the top of the atmosphere without weakening the trade winds. The result is that heating warms the western Pacific, while the eastern Pacific remains cool from the usual ocean upwelling.

"While during past global warming from solar heating the steeper tropical east-west SST pattern has won out, we suggest that with future warming from greenhouse gases, the weaker gradient and smaller increase in yearly rainfall rate will win out," concludes Wang.

National Basic Research Program and Natural Science Foundation of China; Global Research Laboratory (GRL) Program from the Korean Ministry of Education, Science and Technology; Department of Energy grant DE-SC0005108; NOAA grant NA08OAR4320912; institutional support of the International Pacific Research Center (JAMSTEC, NOAA, and NASA).

Story Source:The above story is reprinted from materials provided by University of Hawaii at Manoa.

Saturday, February 2, 2013

Festive King's Cake


Prep : 40 minutes + rising     Bake : 30 minutes   makes 1 cake (16 slices)
PASTRY :
1                  cup milk
1/4               cup butter
2                  (.25 ounce each) packages active dry yeast
2/3               cup warm water (110 degrees)
1/2               cup white sugar
2                  eggs
1 1/2            teaspoons salt
1/2               teaspoon freshly grated nutmeg
5 1/2            cups all-purpose flour
Filling
1                  cup packed brown sugar
1                  tablespoon ground cinnamon
2/3               cup chopped pecans
1/2               cup all-purpose flour
1/2               cup raisins
1/2               cup melted butter
Frosting
1                  cup confectioners' sugar (I used 2 cups)
3                  tablespoon water
PASTRY :
1 .    Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
2 .      Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
FOR FILLING :
3 .      Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
ASSEMBLE :
4.        Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.
TIP :  My cakes took about 25 minutes to bake. I covered them with aluminum foil at about 15 minutes to avoid excessive browning.
TIP :   When you are ready to ice the cakes, you might want to make the icing seperate for each cake, especially if you are going to sprinkle them with colored sugars. The icing hardens pretty quickly.
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If you find the baby in your slice  of  king's cake  , tradition says you must throw a party next year.
 
 
 
 
 
 

Friday, February 1, 2013

Roasted Potatoes with Garlic Butter


Prep : 30 minutes   Bake : 20 Minutes   Makes 10 servings

8            mediun Yukon Gold potatoes , peeled
3            meduim sweet potatoes  , peeled
2            tablespoons canola oil
1/2         teaspoon salt
1/4         teaspoon pepper
1/4         cut butter
3             garlic  cloves , minced
1            tablespoon minced fresh thyme or i teaspoon dried thyme
1/2          cup shredded cheddar cheese
1/3          cup grated Parmesan cheese
     * Additional minced thyme optional *

1 .       Cut Yukon Gold  and sweet potatoes  into 1/8-inch slices  ; toss with oil  and sprinkle with salt  and pepper . Divide  between 2 greased 15-inch x 10-inch x 1-inch baking pans . Roast at 425* for 17 to 20 minutes  or until tender .
2 .       Meanwhile , in a small skillet , heat butter  over medium heat  . Add garlic  and thyme ; cook  and stir for 1 minute . Transfer  roasted  potatoes  to a large bowl . Add butter mixture  ; toss to coat . Sprinkle  with cheese ; toss to combine . If desired  top with additional thyme .

A platter of golden  and orange potatoes  this colorful does double duty  as  a dinner  centerpiece . Make it even more vivid  by adding purple  potatoes in place of some of the Yukon Golds .

Glazed Pineapple ham


Prep : 15 minutes    Bake ; 2-1/4 hours + standing   Makes 20 servings

1                fully cooked bone-ham (7 to 9 pounds)
         Whole cloves
GLAZE ? SAUCE :
2                 tablespoons cornstarch
1/4              cup water
2-1/2           cups packed dark brown sugar  , divided
1                 can (20 ounces) unsweetened crushed pineapple , undrained
1/4              cup lemon juice
2                 tablespoons Dijon mustard
1/4              teaspoon salt
1                 cup packed light brown sugar

1 .        Place ham on a rack  in a shallow  roasting pan . Using a sharp knife  , score surface  of the ham  with 1/4-inch  deep cuts  in a diiamond  pattern . Insert a clove into each diamond . Cover and bake  at 325*  to 2 to 2-1/2 hours  or until a thermometer  reaches 130* .
2 .        Meanwhile  , in a large saucepan , dissolve  cornstarch  in water ;stir in 2 cups dark brown sugar  , pineapple , lemon juice  , mustard and salt . Bring to a boil ; cook and stir 2 minutes  or until slightly  thickened . Reserve  2 cups  for sauce  ; keep warm .
3 .         Remove the ham  from the oven  . Increase oven temperature o 425* . Pour  the remaining  pineapple  mixture  over ham . In a small bowl  . mix light brown  sugar  and the remaining dark brown sugar  , spread over ham .
4 .         Bake ham uncovered  10 to 15 minutes  longer  or until  a thermometer  reads 140*  . Serve with reserve sauce .

You will be surprise how crisp  and succulent  it turned  out , it will become one of your favorites .

Tuscan Style Roasted Asparagus


Prep :20 minutes    Bake :15 minutes   Makes 8 servings

1-1/2              pounds fresh asparagus  , trimmed
1-1/2              cups grape tomatoes , halved
3                     tablespoon pine nuts
3                     tablespoons  olive oil , divided
1                     teaspoon salt
1/2                  teaspoon kosher salt
1/2                  teaspoon pepper
1                     tablespoon lemon juice
1/3                  cup grated Parmesan cheese
1                     taspoon grated lemon peel

1 .         Put asparagis , tomatoes and pine nuts  on a foil-lined  15-inch x 10-inch x 1-inch  baking pan . Mix 2 tablespoons  oil , garlic  , salt  and pepper  ; toss with asparagus  .
2 .          Bake at 400* for 15-20 minutes  or until asparagus  is just tender . Drizzle  with remaining  oil and lemon juice ; sprinkle with cheese  and lemon peel . Toss to combine .

This especially wonderful  when locally grown asparagus  is in season . Serve it hot  , but it's good at room temperature .