Monday, March 30, 2009

Cooking with Bacon

Thanks Cheff Jeff Bacon for another wonderful dish! Here is todays recipe:
Ginger Seared Scallops with Blood Orange Sauce Blood Orange Sauce Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 6 Preparation Time :0:20
-------- ------------ --------------------------------
1 cup orange juice from blood orange
1/3 cup raspberry vinegar
2 tablespoons shallot -- minced
1/4 cup butter cut in 1/4" pieces
1 dash salt --to taste
1 dash pepper -- to taste

Reduce shallot orange juice and vinegar in pan until it starts to thicken (it should reduce down to about 1/4 cup)

Swirl in butter off of the heat a few pieces at a time until it is all incorporated

Season to taste with salt and pepper

Yield:
"1/2 cup"
Start to Finish Time:
"0:20"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 91 Calories; 8g Fat (74.0% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 123mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Ginger Sealed Scallops

-------- ------------ --------------------------------
2 pounds sea scallops, whole -- u-10 (about 18)
1 1/2 teaspoons kosher salt
1 teaspoon ginger -- powdered
1/2 teaspoon black pepper -- freshly ground
2 tablespoons canola oil
6 tablespoons cornstarch
1 recipe Blood Orange Sauce (above)

Pat Scallops dry

Mix together salt, pepper and ginger. Season scallops on both sides

Dust top and bottom of scallop with corn starch

Heat oil in pan until very hot

Sear Scallops in pan about 1 1/2 to 2 minutes per side.

Remove to blotter and serve with blood orange sauce (recipe seperate)

Garnish with orange zest and fresh mint

Cuisine:
"American Contemporary"
Yield:
"2 pounds"
Start to Finish Time:
"0:25"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 296 Calories; 13g Fat (41.4% calories from fat); 26g Protein; 17g Carbohydrate; trace Dietary Fiber; 71mg Cholesterol; 838mg Sodium.

Restaurant Report Card

Trying to figure out where to eat this evening without killing your diet? You might want to check here first: The Best and Worst Restaurants in America (according to Mens Health Magazine).

Monday, March 23, 2009

Thursday, March 19, 2009

Kid Concoctions

John and Danita Thomas have the coolest recipes for "Kid Conctions". Their ideas are easy, inexpensive and provide countless hours of family fun. Here's a link to their website:

http://www.kidconcoctions.com/main/kidmain.asp




Sample Kid Concoction:

Grass-Head Guy
Materials:
Knee-high nylon stocking
2 Tbs. grass seed
Empty yogurt container
1 cup potting soil
WaterMeasuring cup
Wiggly eyes
Glue
Pompon
Yarn
Acrylic paint or paint pens

Fill the toe of a knee-high nylon stocking with 2 tablespoons grass seed.

Pour in 1 cup potting soil. Gather the top of the stocking, and hold it with one hand. Press the outside of the stocking down, forcing the potting soil into a ball. Tie the stocking in a knot at the top of the ball. There will be a tail above the knot.

Turn the ball upside down, and place it tail first into a yogurt container filled with water. The tail will draw the water up into the soil and water the seed.

Glue wiggly eyes, a pompon nose and a yarn mouth onto the nylon-stocking ball. Paint a shirt and tie on the yogurt container with acrylic paint or marking pens.

Keep the yogurt container filled with water, and watch the grass grow. When the grass-head guy's hair grows too long, cut it with scissors.

Wednesday, March 18, 2009

Corned Beef and Cabbage

Here's the recipe I used to make this yummy traditional Irish dish. Hope you enjoy! I found the recipe on http://allrecipes.com/Recipe/Corned-Beef-and-Cabbage-I/Detail.aspx and tweaked it a bit by adding the glaze.

Corned Beef and Cabbage I

Ingredients:
3 pounds corned beef brisket with spice
packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges
Beer (optional)

Directions:
1. Place corned beef in large pot or Dutch oven and cover with water and/or beer (I use Guiness Stout becuse it's Irish, but really any beer will do) . Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Optional Glaze...

Remove Corned Beef from pot after about 2 1/2 hours (when you put the veggies in). Place beef in casserole dish. Combine on the stove until smooth: 1/3 cup of brown sugar, 2 tblsp of butter, 2 tlbs. of prepared mustard, 1/3 cup of ketchup, 3 tblsp of apple cider vinegar and 2 Tbsp. Whiskey. Combine these ingredients till smooth, then pour over the brisket while the veggies are cooking in pot. 30 to 40 mins. at 350 will do it.

ALL RIGHTS RESERVED © 2009 Allrecipes.com
Printed from Allrecipes.com 3/18/2009

Mine (the Magazine)

Want to customize your very own magazine...for free? Here's a link to Time's new experimental customizable magazine: www.timeinc.com/mine

Tuesday, March 17, 2009

Hope Lives--Help for the Unemployed

Thanks to Pastor Michael Bowers and Todd Shore for stopping by the Morning Show this morning.

Rich Fork Baptist in Thomasville will be hosting “HOPE LIVES” to help those in need on Saturday, March 28, 2009.
Contact: Todd for more details (336) 476-6258
www.richfork.com (Click on ‘Serving’ link)

Monday, March 16, 2009

Tom Davis at Caroline's Promise "Seeds of Hope Banquet"

Author and Speaker Tom Davis will be the guest speaker at the upcoming Caroline's Promise "Seeds of Hope" fundraising banquet, Tuesday, March 24, at the Empire Room in Greensboro. The banquet starts at 7, but come early for a silent auction and a "Meet and Greet" with Tom . There is no charge to attend, but an RSVP is requested.

Pastors and Ministry Leaders are invited to a free breakfast that morning at Westover Church. Come and learn how and why to start an orphan ministry at your church and hear a message from Tom Davis. The breakfast is sponsored by the Abba Fund, Caroline's Promise and Weaving Families Adoption Ministry.

To RSVP for either event or for more information, visit www.carolinespromise.net or call (336)669-7340.

For more information about Tom Davis, visit www.cthomasdavis.com

Cookin' with Bacon-Cara Cara Orange Salad with Fennel Vinaigrette, Pine nut, Ricotta Salata and Mint


Recipe By : Jeff Bacon CEC CCA AAC
Serving Size : 6 Preparation Time :0:00

3 oranges -- cara cara variety
2 tablespoons mint -- thin julienne
2 tablespoons basil -- thin julienne
1 ounce ricotta cheese --salata variety – shaved
1 1/2 tablespoons white wine vinegar
4 tablespoons extra virgin olive oil
1 teaspoon sugar
2 tablespoons fennel bulb --finely minced
2 tablespoons pine nuts – toasted
1 dash salt – to taste
1 pinch white pepper -- to taste

Mix vinegar sugar, and fennel in small bowl

Whisk in 3 TB of the olive oil to form an emulsion

Season dressing with salt and pepper and allow to sit at least one hour

Peel Skin from oranges with sharp serrated knife being careful to remove all pith

Slice each orange into 8 thin slices

Place orange slices in dressing to coat

Arrange 4 slices on a salad plate and spoon any reserve dressing especially any fennel pieces on top.

Sprinkle lightly with basil and mint

Top each salad with a teaspoon or so of pine nuts and 4 or 5 shavings of Ricotta

Drizzle each salad with a small amount of olive oil.

Yield:
"12 ounces"
- - - - - - - - - - - - - - - - - - -


Per Serving (excluding unknown items): 143 Calories; 11g Fat (66.9% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 51mg Sodium.

video video

Friday, March 13, 2009

"Lost Boy" Jacob Atem

Wow! Thanks so much to Jacob Atem for joining us in studio today and for sharing his incredible story of escape from the Sudan. To hear more, join Jacob this Sunday, March 15 at Star of Bethlehem Lutheran Church in Winston-Salem.

For more information about the "Southern Sudan Health Care Organization" which Jacob has co-founded, click here.

Tuesday, March 10, 2009

Early Edition Grocery Deals 3/10

Prices good Wednesday 3/11-Tuesday 3/17

Harris Teeter
Corned Beef Brisket-$2.99/lb
Fresh Green Cabbage- 0.39/lb
Frozen Turkey Breast-0.88/lb
Shashimi Grade Tilapia Filets-$3.99/lb
Boneless NY Strip-$5.99/lb
Smithfield Baby Back Ribs-$2.99/lb
Fresh Asparagus-$1.79/lb
Garnier Fructis Shampoo, Conditioner
and Styling Products 2/$5.00
Citrus Sale -
4 lbs Sunkist Navel Oranges or Mineola Tangelos/$2.99 ea
BOGO's
Fla. Strawberries, 1 lb pkg. - BOGO
Blue Bunny Ice Cream-BOGO
Bertolli Pasta Sauces-BOGO
Eight O'Clock Coffee-BOGO
"Born Free" Cage Free Eggs-BOGO
Hot Pockets Paninis-BOGO
Kahiki Frozen Egg Rolls-BOGO

Lowes Foods
Corned Beef Brisket-$2.79/lb.
Top Round London Broil-$2.49/lb.
Premium Hot House Tomatoes-0.99/lb
LFS Brand Canned Veggies-5/$3.00 (.60 per can)
BOGO:
Palermo's Frozen Pizza-BOGO
Bryers Ice Cream - BOGO
Thomas' English Muffins-BOGO
Cheerios or Lucky Charms-BOGO
All 2x Laundry Detergent (24-32 loads)-$3.99
***Lucky Friday the 13th Sale***
Look for the coupon in this week's flier for $13 off your order of $100 or more.
Good this Friday, March 13, 11:00 AM -Midnight.

Food Lion
Top Round London Broil or Roast-5o% Off
Boneless Chicken Breast Fillets or Tenders-$1.99/lb
Pork Spare Ribs-$1.49/lb
Food Lion Ground Turkey-$2.99/lb.
Food Lion Shredded and Chunk Cheese- 3/$5
Hunt's Snack Pack Puddings, 4 pk.- 10/$10
Michelinas Entree's 10/$10
Carolina Fried Turkey Breast-$2.99/lb.
Gala Apples 3lb. Bag/$2.99
Doritos-BOGO
Breyer's Ice Cream-BOGO
Zesta or Ritz Crackers-BOGO
Marie Callender's Dinners-BOGO
Kellogg's Froot Loops, Apple Jacks, Corn Pops
or Corn Flakes-BOGO
5 lb. Bag White Potatoes-BOGO

Monday, March 02, 2009

Helping Belarussian Children

ABRO-Winston-Salem
http://www.abro-ws.org/

The Chernobyl nuclear accident which occured on April 26, 1986 continues to affect the children of Belarus. Each summer, the American Belarussian Relief Organization (ABRO) brings children from Belarus to America. The children arrive with suppressed immune systems due to the contaminated regions in which they live. Host families throughout America open their homes and hearts to these precious children for 6 weeks each summer. The children receive medical, dental and eye care; clothing; and love in caring homes during their visit. They return to Belarus with a renewed hope and an extension on life. (It is suggested that a 6 week rest from the radiation extends a child's life by one year.)

ABRO Winston Salem is located in central North Carolina. Our focus is to minister to the physical, emotional and spiritual needs of these children. It is our desire to be involved in helping the children of Belarus as a Christian humanitarian group associated with ABRO of North Carolina. We appreciate the generous donations and support of individuals, churches, host families, medical personnel and private and/or corporate contributors for assisting us in our passion to help the children of Belarus.

For additional information to host a child or to make a donation contact:

Herb Burns-President336-416-7099
Kristen Moorefiled336-407-6062 (Summer coordinator)

To make an on line donation with our partner foundation follow the steps listed below:
1. Log on to the OAR Foundation at http://www.theoarfoundation.org/donate/PayPal.htm
2. Under donation options select “Specific Project”
3. For project to support enter ‘ABRO-WS”
4. Select the donate button and proceed with you secure donation.

You can also make a check to "The OAR Foundation" On the memo line indicate "ABRO-WS"and mail it to: The OAR Foundation110 Ashbourne Lake CourtClemmons, NC 27012

Email us at: