Thursday, December 16, 2010

Jason Knapp's Cheesy Treat

Just a preview of what you'll have if you make Jason Knapp's goat cheese treat from Tuesday's show. Recipe can be found on the "Good Morning Arkansas" or the "Recipes" pages under "Seen On Seven." Enjoy!
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Wednesday, December 15, 2010

Beth's Favorite Things

Wow... it gets harder every year to come up with NEW favorite things, but I think you'll be pleasantly surprised with what I've come up with this year!

-- I have a major sweet tooth... and this holiday season, my "fix" is coming in the form of a milkshake. Chik-Fil-A has some of the most amazing handspun milkshakes around. My favorite right now...Peppermint Chocolate Chip Milkshake. I HIGHLY recommend it. Treat yourself. You can thank me later!

-- In addition to having a sweet tooth... I also have an addiction to MAKING the sweet stuff. I love baking cakes, cookies, pies... you name it. There's just something about a homemade dessert that makes everyone happy.
One day I was searching online for a chocolate sheetcake recipe, and I stumbled upon a blog here: http://thepioneerwomancooks.com.
Ree Drummond is The Pioneer Woman mentioned in the web site... she was a self-described spoiled city girl who transitioned into a country wife. She is fascinating... and has some of the most delicious recipes I've ever tried. Everything I've made... has been spectacular.
Her cookbook is a New York Times Bestseller... and you can find it on her web site, or at any bookstore. (I got mine at Barnes & Noble)
The great thing about her cookbook, is that she shows step-by-step photos of all the dishes she's taught herself to cook through the years. There's a lot of butter involved.... and that CAN'T be bad. The book is a little less than $30. Buy it... and you will not be disappointed. The cinnamon roll recipe alone is worth the cost of the book!

-- This time of year can wreak havoc on your skin, if you aren't careful. I don't know about you... but my hands get so dry this time of year! I feel like I've tried about every body cream on the market, but my most favorite... are the hand and body cream and body butter from Victorias Secret. They aren't too greasy, or oily... and leave your skin silky soft! Here's the web site for price info: http://victoriassecret.com

-- One of my MOST favorite things of the year... is D1 Sports Training Facility in WLR. I've been working out there since August... and I've been blown away by how much I enjoy it. It's the hardest workout I've ever had... but also the most fun. Ben Faires, Anthony Lucas and all the D1 coaches do an amazing job of encouraging, motivating and helping you reach your fitness goals! It's sports minded personal training in a group setting. They have classes all throughout the day to help you meet your goals. Go here to find out more: http://www.d1sportstraining.com/trainerfinder/websites/60037/littlerock/index.html

-- Last, but not least... I wanted to feature the book "Making Memories"... it's a tribute to the life of my friend Anne Pressly, who was brutally murdered a little more than two years ago. Written by Randy Dixon and Christina Munoz, the book is filled with wonderful photos, and fun Anne stories and memories. I think it's so important that we keep her memory alive. All proceeds from the benefit "The Anne Pressly Scholarship Fund"... which will help other young women who are interested in pursuing a career in broadcast journalism. For more information on purchasing a book, you can email Debby Hook at dhook@katv.com. Or, you can purchase the book at Bedford Camera & Video in either Little Rock or North Little Rock.

Love Ya, Mean It!

Tuesday, December 14, 2010

Melinda's Favorite Things

Hi everybody! Melinda Mayo here and I'm excited to be kicking off this years "My Favorite Things" on Good Morning Arkansas. This year I've chosen some items I have found to be handy in the kitchen, my great make-up find of the year, my favorite thing to wear to Razorback games, and for the first time in "favorite things" history...a pet item that has become an obsession at my house. Enjoy!!

1, Aroma Rice Cooker - I love to cook cajun food and sometimes for lots of people which means I need HUGE amount of rice. This year I discovered rice cookers which make the job so much easier, no more standing over a pot of boiling water! I didn't really research different cookers. I really just bought the first one I saw at Sams for about $40, but I love it. It has a setting for white and brown rice, plus can be used as a food steamer if you want. Just put in the rice, water, hit the button, and walk away. It's perfect rice everytime.

2. Pampered Chef Ice Cream Dipper - One job I hate is trying to dip out hard ice cream. I've bent spoons backwards and almost strained an arm muscle before. But this is no ordinary dipper here. It has a defrosting liquid in the handle. The warmth of your hand warms the liquid inside making it super-easy to scoop. It's only $15 and can be ordered at Pamperedchef.com.

3. Make Up For Ever - The ladies (and men) and KATV are always looking for a new foundation with great coverage. And with HDTV on the way, this is going to be even more important soon. Many of us are using the Make Up Ever line from Sephora. I think it's High Definition Foundation is great for TV and for everyday use, too. Just a little bit goes a long way. I'm also a big fan of the Duo Mat Powder Foundation. You can find the whole make-up line at Sephora stores or Sephora.com.

4. Fan Frocks - It's the hottest thing at all the Razorback games. This company in Conway will embellish your Razorback or other team/college t-shirt, making it into an adorable dress or tube-top shirt. The best way to find out more information and see examples is through Facebook. Simply send a friend request to Fan Frocks. You can also email the company at chelssilvestri@yahoo.com. The cost is $46 for a dress, and $18 for a shirt.

5. Crazy Critters - I had seen the TV commercial for these things and thought maybe I'd order one, but I ended up picking one up at a pet store. They are stuffing-free plush toys for your dog, so there is no stuffing to come out later. There is a squeaker on both ends and I must tell you that my dog, Ozzie, is OBSESSED! He carries his around the house like a security blanket, even brings it to bed with him. It comes in a raccoon and a fox. Costs $9.99 and can be found at buycrazycritters.com, but I've also seen these at Wal-Mart and Bed, Bath, and Beyond. It's definitely Ozzie's favorite thing ever!

That's it! Just some things I've found this year to make life easier and more fun! Stay tuned the next few days for Barry and Beth's Favorite things.

Thursday, December 09, 2010

Pine Encrusted Salmon...yummy



Peter Brave
Brave New Restaurant

1 6oz filet
1 cup pine nuts
3 cups breadcrumbs
1 cup flour
3 eggs
1/2 cup water
3 tbsp butter

Pine nuts and breadcrumbs should be blended together.  Eggs and water should be mixed

Setup breading station with flour, then eggwash, then breadcrumbs.  Season filets.  Place them in flour and shake off excess.  Dip in eggwash and breadcrumbs.  Saute in hot butter for 1 minute.  Then flip and finish in oven at 400 degrees for 3 minutes.


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Monday, December 06, 2010

November At-Home Beauty Remedies

Grape facial cleanser
1 Cup Mashed Grapes
1 Teaspoon Olive Oil
1/2 Teaspoon Salt or Baking Soda
1/4 Cup Milk
put all ingredients in a blender. Use morning and night . Grapes are an axioxidant and also high in minerals.

Remedy for chapped lips
1 Teaspoon Shredded Cucumber
1/2 Teaspoon Honey
1/2 Teaspoon Sour Cream
almond oil
mix ingredients ( except almond oil) and apply to lips. Leave on for 10 min. Rinse and apply almond oil to lock in moisture. The cucumber and honey will sooth the chapped lips and the sour cream will exfoliate.

Lemon, vanilla, whitening tightening mask
2 tablespoons honey
4 teaspoons lemon juice
3 teaspoon vanilla yogurt
1 egg white
Mix together and apply to face for 15 min. The lemon juice whitens, the egg white tightens, and the vanilla and honey soothe. The perfect mask for the season!!

These recipes were provided by Dee Dee Helbig of Ava Bella Day Spa.

Monday, November 29, 2010

KATV Holiday Photo Contest

You love to take them, we love to see them, now it's time your holiday fun reaped some benefits.  Announcing the KATV Holiday Photo Contest.  This is your chance to share your holiday photos and win something.  The photos can be of children, pets, family, decorations, lights, etc.  If it's holiday related, we would love to see them.  Below are a couple of keys points to remember.

KATV Holiday Photo Contest Judging Criteria
Exposure/Lighting
Composition
Creativity
Emotional Impact

December 17 at Noon

P.O. Box 77
Little Rock, AR 72203
or e-mailed to

Holiday Photo Contest
Official Contest Rules

Do I need to purchase anything to participate in this Contest?
NO; NO PURCHASE IS NECESSARY TO PARTICIPATE IN THIS CONTEST.

Who can participate in this Contest?
Must be a legal U.S. resident; must be a least 18 years of age and an Arkansas resident.

Who is conducting this Contest?
KATV is conducting this Contest with Bedford Camera and Video.

When will this Contest begin and end?
This Contest will begin on November 29, 2010 and run through 12noon, December 17, 2010  (the “Contest Term”).

How can I participate in this Contest?
Submit holiday photos. A panel of judges will judge the photos based on Exposure/Lighting, Composition
Creativity, and Emotional Impact. Entries should be mailed to KATV Holiday Photo Contest, P.O. Box 77, Little Rock, AR 72203, or e-mailed to holidaypics@katv.com.

To be eligible KATV must receive all mailed entries by 12 noon, December 17, 2010. Winner will be announced on Good Morning Arkansas on December 21, 2010. After the winners are announced, photographs may be picked up at Bedford Camera & Video at the Rodney Parham location in West Little Rock. Please allow two weeks.

All mailed entries should be no smaller than 3x5 and no larger than 5x7. Each entry must have name, address and phone number on the back of each photo.

What can I win?

1st Place Prize:

Olympus Stylus 7040 Digital Camera
Promaster 4 GB SD Card
Extra Battery
Case
200 Digital Prints
Training
 Retail Value $350

2nd Place Prize:

$150 Bedford Camera and Video Gift Certificate

3rd Place Prize:

$75 Bedford Camera and Video Gift Certificate



What are my odds of winning this Contest?
The odds of winning depend on the number of entries received.

What else do I need to know about this Contest?
This Contest is subject to the following additional rules:

1.    Employees of: (i) KATV; KATV (ii) promotional companies and advertising agencies involved with this Contest; (iii) other radio, television or print media operations in the Little Rock, AR metropolitan area; and (iv) the employees, agents, successors, assigns, family and household members, affiliates and subsidiaries of the aforementioned parties are all ineligible to participate in, or win, this Contest.
2.   You are eligible to win a prize from KATV valued in excess of Six Hundred Dollars ($600) only once per every six (6) months.
3.   Prizes may not be redeemed, exchanged or otherwise substituted.  PRIZES ARE NON-TRANSFERABLE.  Only the individual who is declared the winner may claim the Prize.
4.      The value of the Prize may be taxable as income to the winner of such Prize, if awarded.  Payment of any and all applicable taxes are the sole responsibility of each such winner, and each such winner will be required to complete a Form 1099 and/or Form W-9, or other equivalent form, as applicable, in accordance with applicable law.
5.      Decisions of KATV with respect to this Contest shall be final in all regards.  KATV reserves the right, in its sole discretion, to change, alter and/or modify these rules at any time, including the substitution of a prize of equal or greater value.  Such change, alteration and/or modification shall become effective upon the broadcast of the same by KATV.
6.   By participating in this Contest, you grant KATV and its designees permission to use your name, picture, likeness, and/or voice in any manner for any marketing, advertising or promotions, whether broadcast, published, or used in other medium, and to maintain such name, picture, likeness and/or voice in a database for future use, all without additional remuneration, all to the fullest extent permitted by law.
7.   None of KATV or their respective agents and representatives shall be responsible for any technical difficulties including, but not limited to, telephone, electronic, hardware or software program, network, or computer malfunctions, power outages, busy signals, other technological glitches, changes of address, lost, late, misdirected, incomplete, illegible or mutilated correspondence, and/or any other condition beyond the reasonable control of KATV. KATV reserves the right, in its sole discretion, to cancel or suspend this Contest in the event KATV cannot preserve the security or proper administration of this Contest, or for any other reason in KATV sole and absolute discretion. 
8.   Winners of any Prize shall be required to execute a Waiver, Indemnification and Release prior to his or her receipt of such Prize whereby he or she agrees, among other things: (i) KATV, the sponsors, promotional partners, and advertising agencies involved with this Contest, and each such party’s respective affiliates, parents, subsidiaries, shareholders, directors, officers, agents, employees, successors, assigns, consultants and representatives (collectively, the “Indemnified and Released Parties”), from any and all claims, actions, costs, losses, expenses, demands, damages and/or other liabilities, known or unknown, absolute or contingent, and whether or not fixed, which he or she ever had, now has or might in the future have against any of the Indemnified and Released Parties, resulting in any manner from and/or by reason of his or her participation in this Contest and/or his or her receipt and use of such Prize, including any future use; and (ii) to protect, indemnify, hold harmless, and defend the Indemnified and Released Parties, from and against any and all claims, actions, suits, losses, costs, damages, liabilities and/or expenses of any nature whatsoever (including, but not limited to, the costs and expenses of experts, consultants and attorneys) arising out of or relating to: (a) his or her participation in this Contest; and/or (b) his or her receipt and/or use of such Prize, including any future use.  The winner of the Prize, if any, shall also be required to execute a “Winner’s Affidavit & Release” in order to claim the Prize.
9.      Violation of these rules may subject you to disqualification from this Contest and cause you to forfeit any prize won by you.
10.   Any trademarks, tradenames, and/or tradestyles used in this Contest are the sole property of the respective owners of such trademarks, tradenames, and/or tradestyles and are used herein solely for identification purposes.  Any rebroadcast or other use of the contest questions without prior written consent of KATV is strictly prohibited.
11.    Proper identification in the form of a passport, driver’s license, or other form of government-issued picture identification must be presented to an authorized representative of KATV in order for a winner to claim a Prize. No one may claim a Prize other than the winner of such Prize unless proof of handicap or hardship sufficient to KATV is presented to KATV. Prize must be claimed at a Bedford Camera and Video. Unclaimed prizes shall be forfeited and not re-awarded.
12.   Selection of Winner: Winner will be selected by a panel of judges by the criteria listed above and the decision of the judges is final and binding.  In the event the grand prizewinner cannot or does not claim the prize, the second place prizewinner will elevate to grand prizewinner, the third prizewinner will elevate to the second place winner and an alternate winner will elevate to third place winner. Prize must be arranged and picked up at Bedford Camera and Video.
13.   THIS CONTEST IS VOID WHERE PROHIBITED BY LAW.

Friday, November 19, 2010

Channel 7 Song Lyrics

 The Easter Seals Children's Choir performed some great music for us today.  We were honored to have them perform a song they wrote just for Channel 7.  
Enjoy the lyrics below!

Channel 7, you help to get us out of bed.
Morning Traffic and weather with Ned.

For the best live interviews, and everything that you’d ever want
Tune it to 7 and get it from Beth Hunt

Channel  7 is the best
The spirit of Arkansas
Keep it on 7, in winter, summer, spring, and fall

Channel 7, you help to get us through the day.
Barry Brandt, and Melinda May……OOOOO

For the best news of all sorts
And Here’s Steve Sullivan with the Sports
TOUCHDOWN ARKANSAS!!  The best place for the Hogs

Channel  7 is the best
The spirit of Arkansas
Keep it on 7, in winter, summer, spring, and fall

Dynamic Voices Easter Seals Choir

Today the Dynamic Voices Easter Seals Choir performed for us. One of their songs was written by them especially for KATV. We'll share the lyrics and video later today. It's always such a treat to have them with us!
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Friday, November 12, 2010

It's Beginning to Look Like...


An ice rink!

The Arvest River Market on Ice is forming its first layer offers ice. Keep watching next week to see its progress.
For more information on all things ice visit holidaysinlittlerock.com/content/skate.php
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Wednesday, November 03, 2010

Ronnie the Adoptable Dog



How can you say no to this face?

Meet Ronnie. He's been at the Humane Society of Pulaski County all of his 4 years.

For more information on how to give Ronnie a home go to warmhearts.org

Tuesday, November 02, 2010

River Market on Ice


November 20th marks the return of a great winter attraction to Downtown Little Rock.  This date is the official opening of “River Market on Ice 2010.”  The Grand Opening Celebration kicks off at 9:30 Satuday, November 20th.  The grand opening will have special demonstrations, music, and family fun.  They will host a selection of special events throughout the season including: Shop at the Market, Movies in the park, pet pictures and free pictures with Santa & friends. 

Hours of Operation:
November 20-December 17
Monday-Friday 4-9pm
Saturday 10am-9pm
Sunday 12-8pm

December 18-January 9
Monday-Satuday 10am-9pm
Sunday 12pm-8pm

Holiday Hours:
Holiday
Weekday
Date
Hours of Operation
Thanksgiving Day

Thursday

November 25

5-8pm

Christmas Eve
Friday

December 24

1-4pm

Christmas Day
Saturday

December 25

5-8pm
New Year’s Eve

Friday

December 31

10am-9pm
New Year’s Day

Saturday

January 1

10am-9pm


For more information on the grand opening, special event, hours, admission rates, and more, visit: http://www.holidaysinlittlerock.com/content/skate.php

Monday, November 01, 2010

Heavenly Cranberry Sauce



Don Bingham
UCA

2 pounds cranberries
2 cups walnuts, coarsely chopped
3 cups granulated sugar
juice & grated rind of 2 lemons
2 cups orange marmalade

Wash and drain cranberries well.  Place in shallow baking dish and cover with chopped walnuts, sugar, juice and grated rind lemons and orange marmalade.  Cover tightly and bake for 45 minutes at 350 degrees.  Makes 2 quarts.

Lauray’s Diamond Dash

This weekend couples will scurry around downtown Hot Springs in search of a $15,000 diamond ring.  The couples will be competing in Lauray’s Diamond Dash.  The competitors will compete using their cell phones to find locations and compete challenges throughout Hot Springs.  The fun starts at 8:30am November 6th.  To be chosen as one of the competing teams, submit your love story at www.LauraysDiamondDash.com.  For more details on the contest, visit the site listed above.  Good luck!

Friday, October 15, 2010

Sculpture at the River Market



Amazing sculptures are filling the River Market Pavilions this weekend for "Sculpture at the River Market."

The preview party is tonight from 6:30-9:30, admission is $100 per person and tickets can be purchased by calling 1-866-661-7876.

The show/sale is open to the public Saturday & Sunday.



For more information visit their website at the link below:

http://www.sculptureattherivermarket.com/tickets.php










Thursday, October 14, 2010

Saucy Shrimp & Scallops

Bonefish Grill's saucy shrimp & scallops.
Recipe coming soon...
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Tuesday, October 12, 2010

Fig Chutney


P. Allen Smith's Fig Chutney



  • 2 1/2 cups red wine vinegar
  • 1/2 pound light brown sugar
  • 1 ½ cup diced white onion
  • 1 1/2 teaspoons yellow mustard seeds
  • Zest of one lemon
  • 1/2 cinnamon stick
  • 1 3/4 teaspoons salt
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 1/4 pounds firm, slightly ripe fresh figs, rinsed, stems removed and sliced

In a large saucepan combine the vinegar, sugar, onion, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and clove and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a fairly thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 15 minutes.  The mixture will be quite thick.  
Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be stored in the refrigerator in an airtight container for up to 3 weeks. It is great served with bree cheese or as an accompaniment to roast pork or poultry. 

For more information on the Tale of Two Farms or the organizations proceeds benefit click on the links below.

Tale of Two Farms: www.pallensmith.com/events/tale-of-two-farms-pumpkin-fest
Heritage Poultry Conservancy: www.heritagepoultry.org
Oxford American: www.oxfordamerican.org

Monday, October 11, 2010

Spicy Cauliflower with Pancetta in White Cream Sauce


Mark Elliotte made this tasty dish on today's show.
Mark is the executive chef at Woodland Heights.

1 large head a cauliflower cut into small pieces & blanched
2 cloves garlic
1/8 teaspoon nutmeg
1 tablespoon red pepper flakes
1/4 cup onion chopped 1/2 pancetta chopped
1 tablespoon olive oil
1/2 cup heavy cream
1/4 cup white wine
1/2 cup fresh Parmesan cheese
salt & fresh ground pepper

In a large skillet over medium high heat add the olive oil and saute the pancetta until slightly crisp.  Add the onions, garlic, and red pepper flakes.  Cook 2 minutes.  Add the cauliflower, nutmeg, white wine, and cream.  Cook 5 minutes or until reduced by half.  Salt and pepper to taste.  Remove from heat and add the Parmesan cheese, toss and serve over the pasta.

Friday, October 08, 2010

Heifers Duck Kabobs

Chef Clark Huff
Heifer International

Makes 10 Servings

1 cup canola oil
1 white onion roughly chopped
2/3 cup sugar
1/3 cup Tamari soy sauce
1 Tbsp flour
2 cloves garlic
2 Tbsp sesame seeds toasted
10 duck breasts cut in 1" cubes
12 wooden skewers soaked in water
1 (8 oz.) can pineapple chucks drained

Toast sesame seeds in a dry pan and put aside, removing seeds from pan after toasting.  In a food processor, combine first 6 ingredients and blend until smooth.  Pour marinade into a glass casserole dish or large plastic zip type bag.  Stir in sesame seeds.  Reserve ½ cup marinade, cover with plastic wrap and chill.  Add duck to remaining marinade.  Stir to coat.  Cover with plastic wrap and refrigerate for 6 hours or overnight.  Soak skewers in water for 30 minutes.  Drain.  On each skewer, alternate several duck pieces with 1 or 2 pineapple chunks.  Grill kabobs until medium rare, do not overcook!  Grill for 15 to 20 minutes, turning kabobs constantly while brushing several times with reserved marinade being careful of flare-ups.  Some charring on the kabobs is okay.  Serve on a lettuce lined platter, taking kabobs off the skewers.  Serve with toothpicks.

Wednesday, October 06, 2010

Drunken Shrimp




Michael Lanari's Drunken Shrimp

1 (12-ounce) bottles lager style beer (recommended: Budweiser)
1/2 cup water
1/4 cup apple cider vinegar
1 onion, quartered
1 tablespoon minced garlic
1 tablespoon Cajun seasoning
1 tablespoon crab boil seasoning (recommended: Old Bay)
2 bay leaves
3 whole peppercorns
1 lemon, quartered
1 tablespoon hot sauce
1 pound large shrimp, peeled and deveined
Lemon wedges, for garnish
Cocktail Sauce

Directions

Add all ingredients, except shrimp and garnishes to a large saucepan on high heat. Bring to a boil for 10 minutes. Reduce the heat to low. Add the shrimp and cook until bright pink, about 5 minutes. Drain the shrimp from the cooking liquid and place in a serving dish. Chill or eat while warm, sprinkle with more Cajun seasoning before serving alongside Cocktail Sauce.

 
























Tuesday, October 05, 2010

Farmer's Hash


Today Jeffrey Moore of B-Side is in the kitchen whipping up a Farmer's Hash.




Farmer's Hash
1 large russet potato (cubed)
1/4 lb breakfast sausage (I prefer Tennessee Pride)
1/4 cup green onions (chopped)
1 small, ripe tomato  Just under the size of a baseball should do. (slow roasted)
1 yellow or white onion (julienne and sautéed)
1/4 cup peppers.  (roasted and julienne)
Vegetable Oil
Salt
Herbs de Provence

The produce for this recipe can generally be found with Rivermarket Produce.  I love when you can find heirloom peppers and tomatoes, but I suggest inquiring about the heat and flavor of the peppers if it's not something you are familiar with.

Prep:
The potatoes should be peeled and cubed about the size of dice, washed, then blanched in boiling, salted water until they are soft enough to smash with a fork. Strain them and spread them onto a pan to cool.  Quarter the tomato, toss it in vegetable oil, salt, and Herbs de Provence; then place skin side down on a small metal pan and roast at 325 degrees for 12-15 minutes.  When they come out the skins should stay with the pan, if they don’t, remove them by hand and reserve tomatoes. The potatoes, once at room temperature, can be deep fried until crispy (at 350 degrees) and seasoned with salt and Herbs de Provence.  Then, on med-high heat, sweat green onions and add onions, bell peppers, tomatoes, and sausage. Break the sausage up so that it cooks quickly and before any more color is added to the vegetables.  Once the sausage is fully cooked, toss in your golden, crispy potatoes and plate.  I like to serve and eat mine with a spicy aioli.

Harvest Goodies

Stop by the Little Rock Farmer's Market for all of your fall goodies. They will run Tuesdays and Saturdays through October.
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Monday, October 04, 2010

Pear Compote with Dried Cherries


Vanessa Burancco
Whole Foods

2 ripe but firm Bartlett pears, peeled, cored and chopped
¼ cup dried cherries or raisins
1/3 cup apple juice
¼ teaspoon ground cinnamon
Pinch of ground nutmeg
1 tablespoon apple cider vinegar or red wine vinegar
Salt & pepper to taste

Put pears, cherries, juice, cinnamon, and nutmeg into a small pot and cook over medium heat; stirring occasionally, for about 10 minutes.

Add vinegar, salt and pepper and continue to cook until juice is thickened and pears just begin to fall apart, about 5 minutes more.  Set aside to let cool for 5 minutes, and then serve.

Friday, October 01, 2010

Spinach & Crab Stuffed Portobello Mushrooms


by Alan Bennett

Spinach Crab Dip recipe (make this first)
8 oz crab meat
5 oz of frozen, chopped spinach (thawed)
2# mayo (30 oz jar works fine, but use real mayo)
1 # cream cheese
2 teaspoons Cavendar’s Greek Seasoning
2 teaspoons Lawry’s Season Salt
2 teaspoons Garlic Powder
2 teaspoons White Pepper
1 teaspoon Celery Salt
2 Tablespoons of granulated sugar
2 Tablespoons of dehydrated onion
1 teaspoon dry mustard
1 ½ Tablespoon Dill Weed

Other ingredients needed to stuff Mushroom:
Progresso Italian Bread Crumbs – ¼ cup
Grated Parmesan Cheese – ¼ #

Directions:
Let cream cheese soften, then add all ingredients together and mix well.

To Prepare Portobello Mushrooms: (doesn’t have to be done, but it will make a better tasting mushroom)
Use a small spoon and remove gills from underneath the mushroom cap by scraping carefully.
Next, peel top of mushroom to remove “skin”

To make 8 Stuffed Portobello Mushrooms:
Now, take half of Spinach Crab Dip (2 lbs) and add enough Progresso Italian Bread crumbs to thicken – about ¼ cup
Then, place mushroom cap with curved side up (you can see under the cap/top is on the counter)
Carefully spread thickened Spinach Crab Dip around the underneath of the cap very carefully so that you don’t break the mushroom
Top with grated Parmesan Cheese
Bake @ 350f for about 20 minutes
Bake longer if using a very large mushroom and less time baking for a smaller mushroom

**These are great on the grill too!

Traditional Tarte Tatin


Jason Godwin                                                                                                                    
Simply the Best Catering

6 to 8 large firm apples                                                                                                          
1 to 2 lemons, halved                                                                                                                
1 cup sugar                                                                                                                              
4 tablespoons unsalted butter                                                                                                  
1 sheet frozen puff pastry (from a standard 17 1/4-ounce package), thawed                    
All-purpose flour, for dusting 

Heat oven to 400 degrees. Core apples using a melon baller to retain the rounded shape of the apples. Rub apples with sliced lemons to prevent browning. Set aside. 

Over medium heat in a 10-inch cast-iron skillet, heat sugar and 1/4 cup water. Cook until it turns a rich golden color; swirling occasionally, about 6 to 7 minutes. Meanwhile, roll puff pastry in one direction out into a 14-inch circle on a lightly floured surface, about 1/8 inch thick. Brush off any excess flour with a pastry brush. 

Add butter to skillet. Once melted, add apples, rounded sides down, fitting as many into the skillet as possible. Remove from heat, and top apples with puff pastry. Fold edges under, and crimp slightly. Make two to three small cuts in puff pastry to allow the steam to escape. Place in oven for 10 minutes. Reduce heat to 375 degrees, and bake until pastry is golden brown, about 20 to 25 minutes. 

Remove from oven, and let cool about 2 minutes. Loosen edges with a knife. Carefully place a plate over the skillet and flip, inverting the tarte tatin. Serve warm or at room temperature.

The Perfect Baby Gift


The Perfect gift is well thought out.  It can be something unique, sentimental, or much needed.  Remember new moms may not know that she needs an item until it is brought to her attention.  You want to think outside the box.  A great gift can span the whole first 12 months not just the first three. 

1.  Boppy pillow and covers- great for mom and baby.
2.  White long sleeve ones with mittens- any size THERE JUST GREAT. 
3.  Bumbo seat and tray-  the perfect alternative to a high chair.
4.  Diapers, formula and wipes.  Perfect any time.
5.  Books, games, and toys
6.  Handmade blanket or toy that has sentimental meaning that transcends time or that can be given to future generations.
7.  Clothing- think other months besides newborn----they grow quick. 
8.  Gift cards for later purchases of things the new family needs.
9.  A monogrammed item---makes it easier for dayschool.  ( Everything has to be labeled.)

All of the ideas above were brought to us by Angie Lane.

Tuesday, September 14, 2010

Wildwood Food & Wine Festival

Today, Tim Morton of 1620 and Kristen Vandaveer of Wildwood Park for the Arts where in the kitchen sharing a taste of the Wildwood Food & Wine Festival.

The Wildwood Food & Wine Festival is September 17 at 6:30 pm.  For more details or ticket information click on the link below.

http://www.wildwoodpark.org/festivals-events/

Here's a look at the tasty demonstration:

Monday, September 13, 2010

Dancing with Our Stars

Did you miss seeing Christina & Jason dancing this morning? 

Here's another look:
For more information, voting & tickets click on the link below:

http://ctfarkansas.org/

Wednesday, September 08, 2010

Yummy Bran Rolls


Don Bingham
UCA

1 cup All Bran
1/3 cup granulated sugar
1 tablespoon salt
2 packages yeast
1 cup vegetable oil
2 eggs, beaten
5 cups all-purpose flour
1/4 cup margarine

Pour 1 cup boiling water over Bran.  Add sugar and salt.  Let cool.
In large bowl, dissolve yeast in 1 cup of warm water.  Add Bran mixture.  Stir in oil and eggs.
Gradually add flour and beat.  Roll out on floured board (it will seem sticky).  Melt butter and brush circles that have been cut with biscuit/cookie cutter.  Fold in half and place on greased cookie sheet.  Rolls should almost touch each other.  Let rise 1 1/2 hours.  Bake at 400 for almost 15 minutes.  Unused dough will keep about weeks in refrigerator.  Makes about 4 dozen.