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TUESDAY - 5/13/08
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JENNIFER'S RECIPES
Salmon with Strawberry Salsa
Fish
4 teaspoons olive oil, divided
4 (6-ounce) salmon fillets, skin-on
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 recipe Fruit Salsa, recipe follows
Preheat a grill to medium.
Brush both sides of the salmon with the olive oil. Season the salmon on both sides with the Essence, salt and pepper. Place the fish on the grill, skin side down and cook for about 3 minutes then turn the fish 45 degrees and cook for an additional 3 minutes. Turn the fish over and cook for an additional 2 minutes, or until cooked through to the desired degree of doneness.
Remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
Fruit Salsa:
3/4 cup small diced pineapple
3/4 cup small diced mango
1/2 cup small diced strawberries
1/4 cup small diced red onion
1 jalapeno, stemmed, seeded and finely chopped
2 tablespoons chopped fresh mint leaves
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lime juice
1/4 teaspoon salt
In a medium bowl, combine all of the ingredients and stir to blend. Cover with plastic wrap and allow the salsa to macerate for 20 to 30 minutes before serving.
Strawberries & Hearts of Romaine Salad
2 large hearts romaine lettuce
4 large, ripe strawberries, finely chopped
3 tablespoons balsamic vinegar, eyeball it
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper
1/2 cup toasted sliced almonds
Cut each heart in half lengthwise, trim away core, rinse and dry.
Place strawberries in a shallow bowl with vinegar and let stand 10 minutes. Whisk in extra-virgin olive oil and season the dressing with salt and pepper.
Place a half-heart on each salad plate or on a large platter and dress with strawberry balsamic vinaigrette. Garnish with toasted almonds.
Heated Inside Out Chocolate Covered Strawberries
12 extra-large strawberries (the bigger the better!)
1 to 2 ounces bittersweet chocolate, chopped
1 teaspoon sugar, optional
Spray whipping cream (the real kind in the can in the dairy section)
Cocoa powder, for garnishing
Preheat the oven to 400 degrees F.
Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar, if using. Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes.
To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve!
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TUESDAY - 5/6/08
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JENNIFER'S RECIPES
Croissant French Toast with Caramel Apples
Batter:
3 large eggs
1/4 cup milk
1/2 teaspoon pure vanilla extract
Pinch ground cinnamon
Caramel Apples:
1/2 cup sugar
3 tablespoons unsalted butter
6 Granny Smith apples, peeled, cored and cut in 1/2-inch-thick wedges
1/2 cup pure maple syrup
3 tablespoons unsalted butter
4 large croissants, halved lengthwise
Confectioners' sugar, for dusting
Ground cinnamon, for dusting
Make the batter for the French toast by whisking together the eggs, milk, vanilla, and cinnamon until evenly blended. Cover and refrigerate.
Pay close attention while you make the caramel apples - put the sugar in a large dry skillet and place it over medium-low heat. Stir constantly with a wooden spoon until the sugar melts and begins to caramelize, about 5 minutes. Be careful; the sugar is really hot at this point. Still stirring, add the butter, which will foam a little. Once the sugar and butter become a caramel sauce, fold in the apple wedges. Now, because the apples are cooler than the sugar, the sugar may start to seize and harden, but don't freak out -- keep stirring, once the apples warm up the caramel will smooth out again. When the caramel sauce starts to form around the apples, pour in the maple syrup. Give it a stir and simmer for about 10 minutes until the apples are fork tender. Pull them off the heat and keep warm until you are ready to serve.
For the French toast, warm the butter in a large non-stick skillet over medium-low heat. You probably will only be able to fit a couple of croissants in the pan at once, so prepare these in batches. Take a croissant half and quickly dredge it in the batter. The key word here is quickly; the croissants are very soft and will disintegrate if soaked in the batter. Lay the croissants in the pan, cut-side down, and cook for 4 to 5 minutes. Carefully flip them over with a spatula and brown the other side.
The presentation is like a caramel apple sandwich - take the bottom half of the croissant and put it on a plate, spoon some of the caramel apples on top of that, and cover with the top 1/2 of the croissant. Dust with confectioners' sugar and cinnamon and serve.
Sausage & Eggs
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan
1 pound bulk breakfast sausage, such as maple sausage
8 large eggs
A splash half-and-half or whole milk
A few drops hot sauce
Salt and pepper
6 ounces (1/3 pound) Cheddar, diced
1 plum tomato, seeded and diced
Preheat a nonstick skillet over medium high heat. Add extra-virgin olive oil or vegetable oil, 1 turn of the pan, add sausage and brown and crumble the meat, 5 or 6 minutes. Remove the sausage from the pan and drain off some of the fat. Return pan to heat and reduce the temperature to medium low.
Whisk together the eggs, half-and-half or milk, hot sauce, salt and pepper. Scramble the eggs until soft, then add cheese and continue to scramble another minute or so to finish cooking eggs and to begin to melt the cheese bits. Remove pan from heat and combine sausage and eggs. Garnish servings of the eggs with a few pieces of diced fresh tomato.
Strawberry Bellinis
1 bottle prosecco*
2 cups pureed and strained fresh strawberries
Place 8 Champagne flutes in the freezer for 20 minutes. Open the prosecco and let it stand in an ice bucket for 5 minutes.
Into a pitcher, pour the 2 cups pureed strawberries. Gently pour in the bottle of prosecco and stir gently to combine. Divide among Champagne flutes and serve.
*For Kid Bellinis, substitute sparkling water for the prosecco.
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TUESDAY - 4/29/08
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JENNIFER'S RECIPES
SPICY CASHEW DIP
2 (8-ounce) packages cream cheese
1 cup cashew pieces, chopped
1/2 cup creamy peanut butter
2 tablespoons chili paste (recommended: Sambal Oelek)
1 teaspoon curry powder
3/4 cup coconut milk (recommended: Thai Kitchen)
1 tablespoon lime juice
1/4 cup finely chopped cilantro leaves, optional
Serving Ideas: Serve with pre-sliced vegetables or packaged crudite platter sold at your grocery store.
Combine all ingredients, except lime juice and cilantro, in a 4-quart slow cooker.
Cover and cook on low setting for 2 to 3 hours, stirring occasionally.
Stir in lime juice and serve hot garnished with cilantro, if using.
SWEET & SAVORY APPETIZER PIZZA
Olive oil cooking spray
1 package refrigerated pizza dough
1 cup apple butter
1/2 cup shredded lowfat mozzarella cheese
1/4 cup diced sweet onion
1/2 cup cored, seeded and diced Golden Delicious apple
1/2 cup sliced Canadian bacon
Preheat oven to 450 degrees F. Lightly spray 1 baking sheet with olive oil cooking spray; set aside.
Press dough into a rectangle on a floured surface. Cut into quarters and place on prepared baking sheet with floured fingers. Top with apple butter, cheese, onion, apple, and Canadian bacon.
Bake in oven 12 to 17 minutes or until crust is golden brown.
Slice and serve.
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TUESDAY - 4/22/08
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JENNIFER'S RECIPES
GRILLED CHICKEN CUTLET PARMIGANA
2 pounds thin cut chicken breast, cutlets
Salt and pepper
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
3 to 4 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
1 small yellow skinned onion, finely chopped
1 (28-ounce) can fire roasted diced tomatoes, such as Muir Glenn brand
1 cup, 20 leaves, fresh basil leaves, shredded or torn
1/2 cup Parmigiano-Reggiano
1/2 pound smoked mozzarella, thinly sliced
Heat outdoor grill, indoor grill pan or frying pan to high. Season chicken with salt and pepper and drizzle with extra-virgin olive oil to keep it from sticking to the grill. Cook 3 to 4 minutes on each side and transfer to a foil covered platter to hold. While chicken cooks, make sauce.
Place a medium pot on the stove over medium heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add garlic, crushed red pepper flakes and chopped onions. Cook 10 minutes, stirring often. Add tomatoes and heat through, 2 minutes. Wilt in the basil and season the sauce with salt and pepper.
Preheat the broiler to high.
Layer the chicken with fire roasted sauce in a casserole dish. Top the casserole with Parmigiano and mozzarella. Brown the casserole under the broiler 3 minutes.
PEAR AND ARUGULA SALAD WITH GORGONZOLA DRESSING
4 cups baby arugula, washed
1 (18-ounce) can pear halves, drained and cut into large dice
3 tablespoons apple cider vinegar
3 tablespoons olive oil
1 tablespoon honey
1/4 cup sour cream
1/4 cup plain yogurt
3/4 cup crumble Gorgonzola
3 tablespoons walnuts
Divide arugula between 4 plates and top with pears.
In a medium mixing bowl, combine vinegar, oil, honey, sour cream and yogurt. Fold in Gorgonzola. Drizzle dressing over salad. Garnish each plate with walnuts and serve.
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04/03/08
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The Mortgage Crisis Hits Home
Ken's wife, Lisa, writes in her blog about the latest move by the banks to "help" homeowners.
Click here to learn more
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03/31/2008
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Bush's War
In case you missed it, or if you'd like to see it again, you can now view the entire series on Bush's War on line.
Click here to learn more
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03/31/2008
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Check Out Ken's Blog
Producer Ken Kessler has been working hard to get healthy and lose weight. Check out his blog to see how he's doing!
Click here to learn more
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01/04/2008
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GET OUT OF OUR TOWN
This tongue-in-cheek tune was written as an alternate take on the current climate of caucus frenzy in Iowa - a satirical anthem of sorts. Kyle Munson was seeking a local musician to produce such an anthem. Walsmith of Des Moines rock band the Nadas was game and suggested a title and melody. The pair hashed out the lyrics. Singer-guitarist Jason Walsmith performed the song in the middle of the Des Moines Register newsroom/info center.
Click here to learn more
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12/19/07
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LET'S SAY THANKS
Xerox has created a new website that let's you send a free postcard to U.S. military personnel to show your support for their service.
Click here to learn more
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04/15/08
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JENNIFER'S RECIPES
Tilapia with Mango Chutney Marinade
MARINADE
1/3 yellow and red pepper sliced and diced to very small
1 slice of red onion diced
2 Dole diced pears with juice (individual servings)
Mango Marinade - 1/3 of a bottle (not to soupy consistency) (I used Island Mango Marinade)
1 Mango peeled and diced
Olive oil (to taste)
Combine ingredients and let sit 20 mins
TILAPIA
Put a little marinade in pyrex baking dish, Then fish, Then Marinade with salt and pepper.
Bake at 400 for 15/20 mins.
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TUESDAY - 4/8/08
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JENNIFER'S RECIPES
French Toast Casserole
1 loaf French bread
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Topping, recipe follows
Maple syrup
Slice French bread into 20 slices, 1-inch each. Arrange
slices in a generously buttered 9 by 13-inch flat baking
dish in 2 rows, overlapping the slices. In a large bowl,
combine the eggs, half-and-half, milk, sugar, vanilla,
cinnamon, nutmeg and salt and beat with a rotary beater or
whisk until blended but not too bubbly. Pour mixture over
the bread slices, making sure all are covered evenly with
the milk-egg mixture. Spoon some of the mixture in between
the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Topping evenly over the bread and bake for 40
minutes, until puffed and lightly golden. Serve with maple
syrup.
Praline Topping:
2 sticks butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well.
Garnish with fresh mint.
Serve with mixed strawberries, raspberries and blueberries.
Pair with sparkling wine or champagne. Add sliced peaches
or raspberries to your champagne glasses.
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TUESDAY - 4/1/08
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JENNIFER'S RECIPES
Asparagus is one of the most nutritionally well-balanced vegetables in existence. It leads nearly all produce items in the wide array of nutrients it supplies in significant amounts for a healthy diet.Asparagus is the leading supplier among vegetables of folic acid. A 5.3 ounce serving provides 60% of the recommended daily allowance for folacin which is necessary for blood cell formation, growth, and prevention of liver disease.
Asparagus & Mushroom Salad
1 pound medium to thick asparagus, trimmed
1/2 pound mushrooms, stems trimmed even with caps
4 medium radishes, halved lengthwise and sliced thin crosswise
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/3 cup extra-virgin olive oil
Freshly ground black pepper
1 bunch watercress, coarse stems discarded
1/4-pound piece Parmesan, room temperature
With a sharp knife, cut asparagus diagonally into very thin slices and transfer to a large bowl. Halve large mushrooms. Slice mushrooms very thin and add with radishes to asparagus. Toss salad gently.
In a small bowl, whisk together lemon juice, mustard and salt. Add oil in a stream, whisking, and whisk until emulsified. Drizzle dressing over asparagus salad and toss gently. Grind pepper over salad.
Spread watercress on a platter and top with asparagus salad. With a vegetable peeler, shave 1/2 to 3/4 of Parmesan into curls over salad, reserving remaining Parmesan for another use (like the pasta).
Asparagus Lemon Pasta
1 pound fresh, medium thickness asparagus, tough ends trimmed
1 teaspoon finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
1 pound penne, malfade, or preferred shape
1/2 cup grated Parmigiano-Reggiano
Cut asparagus into 1-inch pieces; reserve tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
Puree asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.
Cook pasta in boiling asparagus cooking water for about three-fourths of the recommended cooking time (very al dente). Reserve 2 cups cooking water and drain pasta.
Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
Stir in Parmigiano-Reggiano and salt and pepper, to taste and cook, stirring, until cheese is melted. Serve immediately.
Asparagus in a Bag
1 pound medium asparagus, tough ends trimmed
Extra-virgin olive oil
Sea salt and cracked black pepper
1/2 lemon, sliced paper thin
1 bay leaf
Preheat the oven to 350 degrees F and arrange an oven rack in the middle of the oven. Get yourself a paper bag large enough to hold the asparagus comfortable. Throw the asparagus in there and drizzle the outside of the bag with olive oil to keep the bag from burning. Sprinkle the asparagus with the salt and cracked pepper and toss in the lemon slices and bay leaf. Close the bag, folding it over several times and creasing the folds well to hold the steam in. Put the pan on a baking sheet, drizzle it with more olive oil, stick it in the oven, and bake for 20 minutes.
Take the baking sheet out of the oven and set it on top of the stove. Set a serving plate next to the stove. Using a kitchen towel or a pair of kitchen tongs, raise the bag over the plate, open the bag, and slide the asparagus out onto the plate. Drizzle with a little more olive oil and serve hot.
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TUESDAY - 3/25/08
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JENNIFER'S RECIPES
Garlic Roast Chicken with Rosemary and Lemon Recipe
2 1/2 pounds boneless, skinless chicken breasts, cut into
large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil
1 lemon, zested and juiced
1 tablespoon grill seasoning blend or, coarse salt and
black pepper
1/2 cup dry white wine or chicken broth
Preheat oven to 450 degrees F.
Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven, to serve spoon pan juices over the chicken pieces.
Roasted Asparagus Recipe courtesy Gourmet Magazine
1 pound fresh asparagus, washed, trimmed, and peeled
2 to 3 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper
Preheat oven to 475 degrees F.
In a roasting pan, toss the asparagus with the olive oil
and vinegar until coated. Spread asparagus out in a single layer, if possible. Roast asparagus for 10 minutes until tender. Season with salt and pepper. Transfer to a serving dish.
Pair meal with Pinot Grigio. One to try, Lasorda Pinit
Gris.
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TUESDAY - 3/11/08
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JENNIFER'S RECIPES
Girl Scout Cookie Helpers
- Crushed shortbread cookies can be layered in a trifle or used in banana cream pie.
-Make S'mores with Samoas by placing a marshmallow in the center and adding chocolate squares. Heat in the microwave to melt marshmallow.
-Crumble peanut butter Tagalongs and add before baking to the center of pound cake batter with dollops of raspberry jam. You could also do this with cupcake batter!
-Crumble Samoas or other cookies in ice cream or make into a milk shake.
-Throw chopped Samoas or Thin Mints in Brownie batter.
-Shortbread cookies can be crushed and mixed with melted butter to form crusts for pies or cheesecakes.
-Chop cookies and sprinkle on frosted cakes or cupcakes.
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Tuesday 3/4/08
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JENNIFER'S RECIPES
Green Eggs & Ham with Tots & Toast
Tots:
1 sack frozen tater tots, any brand
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon hot pepper flakes
Green Sauce:
1/2 cup baby spinach or arugula, 2 handfuls of leaves
1/2 cup fresh basil, about 10 to 12 leaves
2 tablespoons pine nuts (pignoli), a palmful
1 small clove garlic, cracked from skin
Salt and pepper
2 rounded spoonfuls grated Parmigiano or Romano
1/4 cup extra-virgin olive oil, eyeball it
Eggs and Ham:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 tablespoon butter
1/2 pound breakfast ham, chopped
8 large eggs
A splash half-and-half or milk
Salt and pepper
Preheat oven to 425 degrees F.
Open tots and pour 4 portions onto a nonstick cookie sheet. Sprinkle the tots with salt and dried seasonings and toss them around a bit to get the herbs to stick to the tots ? as the frost starts to melt the flavorings will set into place. Bake the tots until crisp, about 12 minutes.
Combine ingredients for green sauce in food processor and process until sauce forms; you are making a pesto sauce for the eggs. Set pesto aside and reserve.
Heat a nonstick skillet over medium-high heat. Add
extra-virgin olive oil and butter to pan, then add the
chopped ham and cook to lightly brown at edges, 3 minutes
or so.
Remove the tots from the oven and switch the broiler on to toast your bread.
Beat eggs and splash of half-and-half or milk with salt and pepper. Add eggs to the ham in the skillet and scramble them up with the ham to desired doneness and remove from heat.
Toast bread under hot broiler, 30 seconds on each side. Rub with cracked garlic then spread with butter and top with a sprinkle of Parmesan, the diced mozzarella and ground black pepper.
In a microwave-safe bowl, heat the tomato sauce, oregano, crushed red pepper, and the garlic clove from the toast. Cover with plastic wrap and heat for 2 minutes. Serve as dipping sauce for the tots.
Stir the pesto into the ham and eggs, making them "green",
and serve with garlic-cheese toast on the side.
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