1/4 cup bread crumbs
1/4 cup grated Parmesan
8 oz. lean ground turkey
1 sm. onion, minced
1/4 cup fresh Italian parsley, chopped
1 tsp. garlic, minced
1 tsp. salt
1 tsp. freshly ground black pepper
8 cups chicken stock
1 lb. spinach, coarsely chopped
2 Tbsp. freshly grated Parmesan
Salt and freshly ground black pepper
To make the meatballs: Mix egg whites, bread crumbs, parmesan, ground turkey, onion, parsley, garlic, salt and pepper in a large bowl to blend. Using 1 teaspoon for each, shape the meat mixture into meatballs. Place on a baking sheet and bake for 20 minutes at 350°.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Whisk the eggs and cheese in a medium bowl to blend. Gradually drizzle the egg mixture into the boiling broth, stirring gently with a fork to form thin strands of egg. Add the meatballs and Swiss chard and simmer for 10 minutes. Season the soup to taste with salt and pepper. Ladle the soup into bowls to serve.
Tied in with 911, this app helps first responders in cardiac emergency situations. After the dispatchers sends an ambulance to the scene, an alert is sent to app users who are in the immediate area. The hope is that someone 50 feet away could perform CPR and potentially save a life in the time it takes an ambulance to arrive. *The alerts are only sent for victims in a public place like a park or a mall. After downloading the app, select Cleveland EMS and Westshore Fire Departments in the settings. Pulse Point currently works in the cities of Cleveland, Westlake, Bay Village, Rocky River, Fairview Park and North Ridgeville. Free in GooglePlay and iTunes
Yields: 20 truffles
10 oz. 72% dark chocolate, chopped small
1/2 cup heavy cream
2 Tbsp. Irish Cream Liquor
¼ cup cocoa powder
1/3 cup raw sugar
Blend cocoa powder and raw sugar together in a food processor
Heat cream in a small saucepan. Pour cream into chocolate in a medium sized metal bowl and stir with a rubber spatula until chocolate is melted. Add liquor and incorporate. Pour chocolate mixture onto parchment-lined baking sheet or a large plate. Cover with plastic wrap and chill until firm, at least one hour.
Scoop cold chocolate mixture into truffles using a #100 ice cream scoop or small teaspoons. Roll truffles into round shape – cool again if necessary then roll in finishing powders.
Store truffles in airtight containers, in single layers, between sheets of parchment or waxed paper. These truffles can be refrigerated for up to a week; frozen for up to a month.
About 24 small cupcakes
For the cupcakes:
¾ cup chopped bittersweet chocolate, do not use chips
6 Tbsp. water
8 oz. (2 sticks) unsalted butter, at room temperature
1 1/4 cup + 1/4 cup sugar
4 lg. eggs, separated
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk, at room temperature
1 tsp. vanilla extract
For the filling:
1 cup heavy cream
1 cup sugar
3 lg. egg yolks
3 oz. butter, cut into small pieces
1/2 tsp. salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted
For the chocolate icing:
8 oz. bittersweet or semisweet chocolate, chopped
1 1/2 oz. unsalted butter
1 cup heavy cream
Line 2 muffin tins with liners. Preheat the oven to 350°F.
Melt chocolate together with the 6 Tbsp. of water. Stir until smoothallow to cool to room temperature.
In a kitchen mixer, cream together butter and 1 1/4 cup of the sugar until light and fluffy, about 5 minutes. Add in the melted chocolate and egg yolks. Mix together.
Sift together the flour, baking powder, baking soda, and salt.
Mix in half of the dry ingredients into the butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.
In a separate bowl, whip the egg whites until frothy then add in a 1/4 cup of sugar until they form soft peaks.
Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there's no trace of egg white visible.
Divide the batter into the muffin cups about 2/3 full and bake for about 35 minutes or until a toothpick inserted into the center comes out clean. Cool cupcakes completely.
While the cakes are baking and cooling, make the filling and icing.
To make the filling:
Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 oz. butter, salt, toasted coconut, and pecan pieces in a large bowl.
Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°F.)
Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. (It will thicken.)
To make the icing:
Heat the cream, chocolate and butter stirring until chocolate is melted and mixture is smooth. Let sit until room temperature.
To assemble the cupcakes:
Once the cupcakes have cooled, use a tool to push down the center of the cupcake creating a small hole. Place a small amount of filling inside each cupcake. Top with chocolate icing and serve.
Facebook Paper for iOS. If Facebook and Flipboard and Pintrest had a baby...this would be it. It changes the way you view your newsfeed on your phone. Photos are more prominent and scrolling is side-to-side (like in your gallery) instead of up and down. You can also organize your interests into tiles and flip through news stories. Free for iPhones only...no iPad or Android versions yet.
4 cups all purpose flour
1 pkg. dry active yeast
1 cup warm milk, scalded & skimmed
1/2 cup granulated sugar
1/3 cup butter, melted
1 tsp. salt
2 granny smith apples, peeled, cored, and diced small
1 cup brown sugar, firmly packed
3 Tbsp. cinnamon
1/3 cup unsalted butter, softened
Dissolve yeast in warm milk.
Cream together sugar, butter, eggs, and salt. Add flour. Turn the dough out onto a lightly floured surface and knead until smooth.
Place in a very lightly greased bowl, turning once to grease top. Cover and let rise in a warm place free from draft from a minimum of 1 hour until dough as nearly doubled in size. Can be refrigerated overnight.
When dough is ready, in a separate bowl mix brown sugar and cinnamon and apples.
Punch down dough and roll out on a lightly floured surface. Roll the dough into a rectangle shape about 1/4” thick. Spread the softened butter, from the filling, evenly over the surface of the dough, and sprinkle evenly with apple cinnamon sugar mixture. Roll up the dough like a jelly roll.
Cut the rolled dough into 1 3/4” slices and place on a parchment lined baking sheet, allow about 1” of space between each roll. Put rolls into a warm place and allow to double in size, approximately 30 minutes.
Bake for 10 to 15 minutes until lightly golden. Ice the rolls when still warm.
Cream Cheese Drizzle
2 sticks butter, softened
3 cups confectioners’ sugar
1/2 cup cream cheese
1 tsp. vanilla extract
1/4 tsp. salt
Whip together all ingredients. Drizzle over warm buns.
With less and less of us carrying cash around, this is the digital equivalent of opening your wallet.
It automatically detects your income and fixed expenses, then calculates your available spending money for the day, the week or the month. Just link your bank accounts and credit cards to the app and it does the rest.
Every time you make a purchase, the app updates and deducts that amount from your available spending total.
The display is very simple, it looks kind of like a fishbowl being emptied of water. Every time you spend money, the water level in the fishbowl drops. When the bowl is empty...so is your wallet. *fishbowl image is an analogy, actual image is a circle with color filled-in
Last week, Target sent an email to about 70 million customers offering apologies and free credit monitoring for the next year. Great, right? Unfortunately, whenever someone tries to do good, there is someone right behind them, trying to do wrong. Target says they have identified and stopped at least 12 scammers who were posing as the store, sending similar emails.
In the wake, Target suggests not clicking on links in any such emails and certainly not providing personal information through them.
Instead, go directly to creditmonitoring.target.com.
Here's the mobile companion of the popular foodie website FoodGawker.com! Full of “food porn” (tastefully taken pictures of food and drink that make you want to eat right now), this app has photos and recipes for food and drinks, searchable by keyword...or you can browse randomly.
This app is for serious foodies or foodie wannabes. If you're looking for simple, 20 minute, one-pan, one-spoon recipes to make between soccer and band practice, keep walking bub.
Pictures, recipes, food blogs and restaurant reviews you can save, email or share on a number of social media sites.
FREE - iTunes
Whenever the subject of 'weight loss' comes up on the Wave Morning Show, Dan asks everyone if they have seen Pottsy's "fat picture"?
For those of you who haven't see it, here is the side-by-side of Pottsy in 2000 at 305 pounds and in 2014 at 188.
Vegetable Quinoa Soup
Makes 10-12 servings
3 Tbsp. olive oil
1 lg. onion, minced
4 cloves garlic, minced
2 carrots, peeled and cut into 1/4 inch dice
2 lg. zucchini, rinsed and cut into 1/4 inch dice
2 potatoes, peeled and cut into 1/2 inch chunks (optional)
1 cup dry white wine
3 cups canned tomato chunks
5 qt. vegetable stock
2 cups quinoa
1 lb. fresh spinach, stems trimmed, leaves cut into thin strips
1 lg. can (1 lb. 3 oz.) cannellini beans, rinsed and drained
1/2 cup fresh basil, chopped
Salt and freshly ground pepper, to taste
Freshly grated Parmesan cheese
Heat the oil in a large stockpot over medium-high heat. Stir in the onion, garlic, carrots, zucchini, potatoes and cook, stirring frequently for 10 minutes, add the wine. Stir in the tomatoes and cook 5 minutes longer. Pour in the stock and then add the quinoa, spinach, and beans. Simmer the soup uncovered, stirring occasionally, for 45 minutes.
Season to taste with salt and pepper. Serve in large bowls with parmesan cheese.
Using big shopping carts, ignoring your freezer and not knowing the prices of the things you buy the most are just three of the biggest mistakes we make at the grocery store. Food Network host and author, Melissa d'Arabian, shows us what we're doing wrong at the grocery store. Click here for the full story.
One of the coolest things to come out of the 2014 Consumer Electronics Show is the FLIR One iPhone case! FLIR is a brand name for thermal imaging cameras. This case will fit an iPhone 5 or 5s, has a FLIR camera built in as well as a battery pack that extends your battery life by about 50% (or 2 hours of continuous use). The FLIR One iPhone case is expected to be available later this year and should retail for around $350.
Uses: Checking for drafts or poorly insulated areas of your house, locating your friends in a dark campground or hunting for bigfoot.