2 lbs fresh or frozen peaches, sliced
½ cup blackberries
2 Tbsp Amaretto
½ cup sugar, granulated
2 Tbsp corn starch
1 tsp vanilla Sugar
2/3 cup all-purpose flour
2/3 cup rolled oats
1/4 cup packed brown sugar
1/2 tsp. ground cinnamon
1/2 tsp. vanilla sugar
1/2 cup unsalted butter, chopped and chilled
Preheat oven to 350° F.
In a large mixing bowl, mix together filling ingredients.
In a separate large bowl, combine flour, oats, butter, brown sugar, cinnamon, and vanilla sugar until it resembles coarse bread crumbs.
Place fruit mixture in a 9x13 baking dish. Sprinkle crumble mixture over the fruit.
Bake in oven for approximately 20-35 minutes, until topping is a rich golden brown.
This is the official ODOT traffic app! It uses the state department of transportation's network of cameras, sensors and live operators to provide accurate, up to the minute information for your commute. The latest on accidents, construction, delays and closures, previously available only on ohgo.com is now at your fingertips on your mobile device! Customize the app with your commute route, set-up push notifications when there is trouble on your way to or from work, or highlight an area where you'll be traveling.
Tomato, Cucumber, and Corn Salad
2 Ears of corn, cooked
2 garden gomatoes
1 large cucumber
3 Tbsp apple cider vinegar
3 Tbsps extra virgin olive oil
1 Tbsp fresh cilantro, minced
1/2 tsp garlic powder
1 tsp salt
1/2 tsp ground pepper
Peel cucumber. Chop vegetables into a small mixing bowl. Add remaining ingredients and adjust to taste
Pulled Pork Sliders
8 Kaiser buns
2-3lbs Bone-in Pork Shoulder
6 cloves garlic, minced
1 cup ketchup
1/2 cup brown sugar
1/2 cup cider vinegar
1 tsp crushed red pepper flakes
1 cup onion, minced
2 qts water
Place all ingredients into a large sauce pot with lid and bring to a boil. Reduce heat to a simmer and allow mixture to cook 3-4 hours until pork reaches internal temperature of 140°F. Remove pork from sauce, but do not discard sauce.
Use fork to shred meat off shoulder and place back into sauce pot with sauce. Heat and adjust seasoning to taste.
When you need a little time to relax, ease stress, and unwind, use this breathing exercise app. Breathe+ instructs you on how long to inhale, hold and exhale, using the screen as a visual cue. Customize your session for anywhere from 1 to 60 minutes...you can even change settings mid-session. This is a great app for meditation or breath training, too.
Free for iOS.
aka Beef Massaman Curry
2 Tablespoons vegetable oil
1 Tablespoon peanut oil
1 cup pearl onions
3 garlic cloves chopped
1 1/2 lbs. beef tenderloin, cut into 1 inch chunks
3 potatoes, peeled and chopped
3 Tbsp. Massaman curry paste
2 cups coconut milk
2 cups beef stock
2 Tbsp. soy sauce or Thai Fish sauce
2 tsp. brown sugar (optional)
½ teaspoon cinnamon
½ cup green peas
Salt and pepper to taste
6 cups jasmine rice, cooked
3/4 cup peanuts, ground
Heat oils in a large sauté pan. Add onions, potatoes and beef and sauté until beef is cooked. Add garlic and curry paste and cook until garlic is light brown.
Add stock, coconut milk, sugar, cinnamon, peas, and soy sauce and simmer to blend flavors until potatoes are tender. Adjust flavors to taste. Serve over rice garnished with peanuts.
If you don't have it yet...here's the perfect addition to your Cavs Championship celebration! The Cavs have their own emoji keyboard. Just like adding smiley faces and poops to your texts, now you can add a cartoon of LeBron or Deli. A huge library of faces, logos and gifs to spice up your texts and posts.
Ever wish you could keep track of multiple facebook accounts on your phone without having to log-out and log back in? Maybe you have a personal profile and a work profile, maybe you're in charge of the company's account this week, maybe you have a super hero alter ego. Other multiple account monitoring apps don't give you the full app, just the ability to post.
You need Parallel Space. It allows you to run two instances of the same app, with different log-ins simultaneously. And it isn't just for Facebook, ANY app on your phone that requires a log-in can be accessed in Parallel Space. Twitter, Instagram, email, bank apps, even gaming apps, can all live in Parallel Space.
Open the app, select the app you wish to use with multiple accounts, enter the log-in info and BOOM! You have a second app! Even make a shortcut to your home screen for faster access. And you won't get the two confused because the shortcut from Parallel Space has a rainbow border around it.
The app is free on GooglePlay for your Android device.
This is a game for iPhone and iPad users. Sort of like Flappy Bird where you tap the screen to make your bird flap his wings...in this situation, you tap the screen every time you want the character to take a step.
Nobody wants to break their mother's back...so the object of the game is to avoid stepping on cracks (and other obstacles). It is way harder than you think.
Added bonus: the main character looks like he should be in a Dire Straits video.
Free on iTunes give it a try!
1 lb. small red new potatoes, scrubbed and halved
6 large eggs
1/2 lb. green beans, stems trimmed
2 cups grape tomatoes, halved
1/4 cup black or Kalamata olives
Salt and pepper to taste
(You can add tuna fish either canned or fresh that has been seared if desired)
Separately boil green beans and potatoes until fully cooked. Set aside to cool.
Boil eggs until hard boiled.
Chop green beans into bite size pieces. Slice potatoes into medallions. Peel eggs and slice into quarters.
Arrange all salad items neatly on a salad platter. Drizzle with dressing and serve.
Honey Balsamic Vinaigrette
1/4 cup Balsamic vinegar
1 Tbsp. Dijon mustard
2 tsp. honey
1/4 cup extra-virgin olive oil
Ground pepper In a food processor blend together vinegar, mustard, honey and pepper.
Slowly add oil to create an emulsion. Toss with salad.
Makes 2 dozen
3 Granny Smith apples, peeled, cored, diced
2 Tbsp. sugar
1 tsp. cinnamon
1 cup whole milk
2 Tbsp. unsalted butter, melted
2 tsp. cinnamon
2 tsp. granulated sugar
1 tsp. nutmeg
1 Tbsp. pure vanilla extract
4 cups all-purpose flour
1 tsp. salt
1 Tbsp. baking powder
Vegetable oil for frying
1 1/2 cups powdered sugar
2 Tbsp. apple juice
1 Tbsp. milk
1 tsp. pure vanilla extract
In a medium mixing bowl combine apples, sugar and cinnamon. Set aside for 15 minutes.
In a large mixing bowl, whisk together milk, eggs, melted butter, cinnamon, sugar, nutmeg and vanilla. Add apple mixture and mix.
Sift together flour, salt, and baking powder. Mix dry ingredients into batter.
Heat the oil in a large skillet to 365-370° F.
Using an ice cream scoop, carefully scoop one to two scoops of the mixture into the hot oil and fry until golden brown on all sides. Remove from oil and drain on a cooling rack over a paper toweled lined baking sheet.
In a different mixing bowl, whisk together glaze ingredients and dip fritters into glaze. Return fritters to rack for a couple minutes to allow glaze to set up.
I have mentioned both of these products here before, but not together. Last summer, I purchased the Karma Go portable 4G wifi hotspot to take camping. The hotspot is pay-as-you-go, so there's no plan and no contract. Simply load it with data (about $14 per gig) and use as little or as much as you need. The data never expires.
The Karma Go requires web site authentication to use it, so you must have a web browser, you can't just enter a wifi password. Recently, Roku launched an update for their streaming stick to allow it to talk to wifi hotspots that require this sort of access (click here to read that post).
Last weekend, I moved to a new house and I don't have cable yet. This was a problem for Game 6. My family wanted to watch the Cavs, but we didn't want to go to a bar to do it.
We were able to live stream ESPN through the Karma Go, to the Roku stick and onto our TV...in full, high definition.
The Karma Go costs $119 at YourKarma.com (data not included...get 10Gigs for $100).
*streaming the game at up roughly 1GB of data.
Roku Stick costs $50 in stores or at Roku.com
1 cup warm water (95° - 110°)
2 packages dry yeast
1 tsp. sugar
3 cups all purpose flour
1 Tbsp fresh rosemary, minced
1 tsp sea salt
1/4 cup extra virgin olive oil
8oz shredded mozzarella
8oz shredded fontinella cheese
8oz provolone cheese
Preheat oven to 400° and heat grill. Place water in a bowl, stir in yeast, att 1tsp sugar. Cover with plastic wrap and let it proof for 10 minutes in a warm spot.
Mix 2 cups flour and rosemary with the proofed yeast. Mix with the help of a fork. The dough will be sticky and wet. Place in a bowl covered wth plastic wrap and alow to rest for 30 minutes or more in a warm spot away from drafts.
Add remaining 1 cup of flour, 1/4 cup of olive oil and salt. Mix ingredients well by hand or in food processor. Work the dough for 10 minutes until smooth and elastic (adding a little more flour or water as needed).
Shape the dough into a ball and place into an oiled bowl. Cover with plastic wrap. Let dough rise until double in bulk for 40 minutes.
Punch down and divide dough into two equal pieces. Roll out each piece to about 1/4" thickness. Brush lightly with olive oil and sprinkle with salt. Grill pizza dough then remove from grill and place on cookie sheet.
Top with cheese. Bake in oven for 5 minutes or until cheese melts. Remove and cut to serve.
As planting season gets underway, here's a flower identifying app that some are calling Shazam for plants! Take a picture of the plant, answer a question or two about the plant (ie region, leaf shape) and Pl@ntNet searches its database to identify the plant or flower you're admiring in the woods or in your neighbor's garden!
The app was developed in France and has an extensive index of European plantlife, but its spreading --like wild flowers-- to North America!
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
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
1 cup dry white wine
4 qt. vegetable stock
1 lb. fresh spinach, stems trimmed, leaves cut into thin strips
1 cup green beans, chopped into ½ inch pieces
1/2 cup fresh basil, chopped
Salt and freshly ground pepper, to taste
Freshly grated Parmesan cheese
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: Heat the oil in a large stockpot over medium-high heat. Stir in the onion, garlic, carrots, zucchini, beans, potatoes and cook, stirring frequently for 10 minutes until the vegetables are caramelized. Add the wine to deglaze the pan. Pour in the stock and allow to simmer 20-30 minutes. Then add the spinach and meatballs stirring occasionally for 5 minutes.
Season to taste with salt and pepper. Serve in large bowls with plenty of Parmesan cheese.