2 cups cooked lobster meat
8 oz cream cheese
6 oz cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup lemon juice
1Tbsp lemon zest
1/4 cup scallions (washed and diced)
In a double boiler, melt cream cheese and cheddar cheese, stirring together. Add lemon zest, Parmesan cheese and lemon juice. Fold in lobster. Stir to combine. Spread on toasted French bread, sprinkle with scallions.
To make Bruschetta:
16 French baguette slices (1/2" thick)
3Tbsp olive oil
Heat grill, or pre-heat oven to 375.
Arrange the bread slices on a large baking sheet. Drizzle with olive oil, then place on hot grill and mark on one side. Alternatively, bake until golden and crisp (6-8 minutes)
It's almost time to start your spring cleaning. This website and its companion app is full of tips and tricks for organizing, repairing, and refreshing your home. Advice for everything from the living room to the garage, from the furnace to the fridge. Decorating ideas, pest fighting remedies & lifehacks. Hire a pro or do it yourself, spend lots or spend nothing, do it green or don't, grow it yourself or cook it yourself...Its all here and its all free. Well...mostly free. There is an optional account sign-in that customizes your experience, and it's powered by Angie's List so you may be redirected to the subscription site if you want to find professionals in the area to do the work for you.
This is a simple app that brings the excitement and fun of trophies and achievements and bonus points, normally found in game apps...to the world of crossword puzzles.
Like traditional crossword puzzles, there are clues to 3 across and 5 down...but they give you the letters. 10 of them. So if you're stumped, you can eliminate words you THINK might be the answer because, for instance, there's no “J” in the available letters.
As you play, you earn tokens and points, that can be cashed in for hints in the game. For 400 points, you can eliminate the bogus letter choices and be left only with those found in the answer; for 300 points you can ask the app to give you the first letter of the answer.
A word of warning, however: The game isn't native to America, so some words may use the European spelling (colour, aeroplane) or measurements (liter, kilogram, etc)
1 cup heavy whipping cream
3 oz. good-quality white chocolate, finely chopped
5 lg. egg yolks
1/4 cup raspberry puree
1/2 tsp. vanilla extract
2 Tbsp. granulated sugar
Preheat oven to 325° F.
In a non-reactive saucepan, heat cream to just under boiling. Remove from heat, add white chocolate and stir with a silicone spatula until melted.
In a separate bowl, whisk yolks and vanilla in medium bowl. Slowly whisk cream mixture into yolks until incorporated. Divide custard between 8 (4 ounce) ramekins cups. Spoon small amount of puree into each cup and lightly swirl in to marble.
Place custard cups into a baking dish with sides. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Do not get any water into cups. Bake just until the crème brûlée is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate overnight.
Remove the crème brûlée from the refrigerator 10 minutes prior to browning the sugar on top. Divide the sugar equally among the 4 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème brûlée to sit for at least 2 minutes before serving. Garnish with fresh raspberries and serve.
Here's a great couple's game for Valentine's Day. Its a two-player game that works best on iPads. Two players work as a team, using their fingers to follow or trace shapes on the screen. You bump into each other, slide through or around each other, graze each other's hands, it is quite ...suggestive... and is perfect for the romance that goes along with the 14th.
1 cup brown sugar
1 cup granulated sugar
½ cup heavy cream
¼ cup whole milk
1/8 teaspoon salt
2 Tablespoons unsalted butter
1 ounce finely chopped dark chocolate
1/2 tablespoon vanilla extract
3/4 cup pecan pieces
In a heavy bottomed non-reactive saucepan over low heat, combine sugars, cream, milk and salt. Stir until sugars have melted. Once sugars have melted make sure the sides of the pan are free from “radical” sugars and stop stirring.
Add a candy thermometer to the pan and cook the mixture until it reaches 235 degrees F.
Remove pan from heat and add the butter, chocolate, and vanilla. Be careful as mixture may bubble. Stop stirring and allow mixture to rest until it have cooled slightly and is no longer shiny.
Pipe out silver dollar shaped pralines and top with pecan pieces. Allow to cool to set.
Sore in an airtight container for up to 2 weeks.
2 Tbsp. olive oil
1 Vidalia onion, diced
2 celery stalks, diced
2 Yukon potatoes, peeled and diced
4 lbs carrots, peeled and chopped
1 Tbsp. fresh ginger, minced
2 quarts chicken stock
1/2 cup heavy cream
2 tsp. fresh nutmeg, grated
Salt and pepper to taste
Heat oil in a large sauce pot. Sauté onions, carrots, celery, and potatoes until tender. Add stock and allow to boil. Cook soup for 20-30 minutes to marry the flavors.
In small batches, puree soup in a food processor or blender. Please be careful not to fill the processor bowl as hot liquid expands quickly when blending. Place pureed soup back into soup pot to reheat. Add cream, nutmeg and ginger. Salt and pepper to taste.
Zero email app takes the Tinder approach to your inbox. You can view your inbox as normal, or you can view just new messages and swipe-up to delete.
Swipe left to bring out an options menu to move the message to a folder, mark it as spam, or “snooze” a message. The snooze feature will re-deliver the message to you the next day (or tomorrow night or in a week, whichever you choose). So, if your team emailed you the file for tomorrow's presentation...rather than rifling through your messages during a meeting...it appears fresh and new at the top of your inbox.
The app is made to be fast. Everything loads quickly, attachments are displayed almost immediately without having to wait for them to download or go into a preview mode.
Or, download it for free in the app store (sorry, no Android version yet)
6 cups mixed greens, chopped bite sized
1 cup mandarin orange slices
1/4 cup toasted almonds slivers
3/4 lb. boneless, skinless chicken breasts, pounded thin
1/4 orange juice
Zest of one orange
2 Tbsp. raw honey
3 Tbsp. rice wine vinegar
3 Tbsp. vegetable oil
1 Tbsp. fresh grated ginger
2 tsp. sesame oil
In a large bowl, whisk together orange juice, honey, orange zest, fresh
grated ginger and rice wine vinegar. While whisking slowly add in a
constant drizzle the oil to create an emulsion.
Remove 1/2 cup of dressing. Marinate chicken in 1/2 cup of dressing for
2 hours. Discard dressing used for marinade.
Grilled chicken on an outdoor grill or indoor grill pan. Cook chicken
until it reaches an internal temperature of 165° and juices in the
chicken run clear. Set aside.
Add sesame oil to remaining dressing and whisk together.
In a large bowl toss together mixed greens and oranges. Add dressing and
Slice chicken on a diagonal into strips. Plate salad onto individual
dishes top with chicken breast and garnish with toasted almonds.
Introducing crowd sourced weather forecasts! The Sunshine app does for weather what Waze does for traffic. Users update the conditions in their immediate surroundings...the database collects that information and combines it with that from weather stations and regional forecasts to compile what they call a hyper accurate forecast.
Think about how that would have effected your commute over the last two days of Lake Effect Snow.
Free, only available for iPhones
8 Tbsp. (1 stick) unsalted butter, melted
1 1/4 cups tightly packed brown sugar
1 Tbsp. pumpkin pie spice
3 1/2 cups half and half
5 lg. eggs
2 Tbsp. vanilla extract
9 cups day old country bread, cubed
½ cup chopped bittersweet chocolate
1 cup dried cherries
Butter and flour for the pan
Prepare a 13- by 9-inch glass baking dish by greasing it with butter and a light coating of flour.
In a large mixing bowl, whisk together butter, sugar, pumpkin pie spice, half and half, eggs, and vanilla extract. Fold in bread cubes until fully coated and bread has absorbed most of the liquid mixture. Fold in cherries.
Spoon bread pudding into the prepared baking dish. Place chocolate pieces evenly throughout the pudding. Cover the dish with aluminum foil. Refrigerate until ready to bake.
Turn oven to 350°F. Place pan in oven as it is heating up.
Bake for 30 to 45 minutes. Remove the foil and continue baking until bread pudding is golden brown approximately 10 to 15 minutes.
Yields 2 cups
2 cups whole milk
2 Tbsp. vanilla bean paste
6 Tbsp. granulated sugar
6 lg. egg yolks
1/8 tsp. salt
2 Tablespoons Gran Marnier
In a non-reactive saucepan, combine vanilla bean paste, sugar, salt, and milk and heat together until milk is just under boiling point.
In a separate bowl, combine together the egg yolks. Liaison the hot milk mixture into the eggs while whisking constantly. Once eggs have slowly heated in temperature to prevent curdling, marry the two liquids and return combined mixture to pan and stove top.
Heat liquid slowly over a medium heat being cautious not to create curdling on the bottom of saucepan and allow mixture to reduce to a thick cream. Add liquor.
Strain through a chinois if necessary. Serve with bread pudding.
Tasting Room, is the fastest growing wine club in the country. It really is like Netflix...but for wine. The site recommends wines, based on your previous preferences, and sends you a case of new, different wines (or the same ones you like) on a regular basis.
Sign-up at TastingRoom.com. The cost to join is just under $10.
They mail you a six-bottle sampler for you to drink and rate. Based on those answers, Tasting Room starts to build your taste profile.
After that, they send a 12-bottle case of wine (cost @ $12/bottle) as often as you want...and like Netflix, the more you rate, the more complex your taste profile becomes.
Each bottle comes with a satisfaction guarantee. If you don't like it, they'll send you a new bottle or give you a credit toward your next purchase.
Cancel at any time.
2 Tbsp. unsalted butter
3 cloves garlic, minced
3 cups mixed fresh mushrooms (shitake, cremini, chanterelles, morels, etc.)
2 cups cooked quinoa, cooled
2 cups fresh spinach
1/4 tsp. crushed red pepper flakes
Salt and pepper, to taste
1 1/2 cups cherry or grape tomatoes, halved
12 pitted kalamata olives, halved
1/4 cup parsley, chopped
In a large sauté pan, melt butter. Add garlic and mushrooms, red pepper flakes, salt, and pepper and cook until most of the moisture from the mushrooms is removed. Allow to cool. Toss with quinoa, tomatoes and olives. Toss with half the dressing and place on a bed of dressed spinach.
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 ½ tablespoon Dijon mustard
2 teaspoons granulated sugar
1/2 teaspoon fresh oregano
Salt and pepper to taste
In a large serving bowl, combine olive oil, vinegar, mustard, sugar, oregano, salt, and pepper. Whisk together. Divide dressing in half and toss half with quinoa mixture and half with spinach.