Tuesday, April 9, 2013

Lemon Lovers' Asparagus Recipe at Cooking.com



Active Time:  10 Minutes
Total Time:  25 Minutes
Yield:  4 servings

Roast whole slices of lemon along with the asparagus for a beautiful look and sparkling, bright taste. Great with seafood, especially salmon or scallops.

RECIPE INGREDIENTS
2 bunches asparagus, tough ends trimmed
2 lemons, thinly sliced
2 tablespoons extra-virgin olive oil
4 teaspoons chopped fresh oregano (1 teaspoon dried)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

DIRECTIONS
Preheat oven to 450 degrees F.

Toss asparagus, lemon slices, oil, oregano, salt and pepper on a large rimmed baking sheet. Roast, shaking the pan occasionally to toss, until the asparagus is tender-crisp, 13 to 15 minutes.

Monday, April 8, 2013

Chewy Chocolate Chip Oatmeal Cookies by AllRecipes.com


 
recipe image
Submitted By: PANTHERA
Photo By: mominml
Prep Time: 15 Minutes
Cook Time: 12 Minutes
Ready In: 55 Minutes
Servings: 42

"Chewy oatmeal cookies packed with walnuts and chocolate chips are easy to make, and your family will love the combination of flavors."


INGREDIENTS:
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips


DIRECTIONS:
1.Preheat the oven to 325 degrees F (165 degrees C).
2.In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3.Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Sunday, April 7, 2013

Abert's Towhee - Whatbird.com




Overview
Abert's Towhee: Large, stocky, shy sparrow. Distinct black face, pale gray bill, gray-brown upper parts, paler gray-brown underparts, and rust-brown vent. Tail is long and darker than upper parts with rust-brown undertail coverts. Short flights, alternates rapid wing beats with wings pulled to sides. May be difficult to spot because it prefers to stay well-hidden under bushes.


Range and Habitat
Abert's Towhee: Found primarily in the Colorado and Gila River valleys in Arizona and parts of California, Nevada, Utah, and New Mexico. Generally prefers desert riparian and desert wash habitats. Preferred habitat includes dense vegetation, including thickets of willow, cottonwood, mesquite, and saltcedar; also found in cities or suburbs in exotic plantings.


INTERESTING FACTS
They are threatened by cowbird nest parasitism and habitat loss, although some have successfully colonized suburban environments in the Phoenix, Arizona area. They may also be seen on the campus of Arizona State University.  The Abert's Towhee has one of the smallest total distributions of any U.S. birds species, making it much sought after by birders who travel to the Southwest desert to observe it.  They are an inconspicuous bird because they forage in thick undergrowth and rarely fly any great distance.  A group of towhees are collectively known as a "tangle" and a "teapot" of towhees.


CONSERVATION STATUS
The Abert's Towhee has an extremely large range reaching up to 170,000 square kilometers. This bird can be primarily found in the United States and Mexico, preferring ecological systems that range from dry to subtropical, including savannas and shrublands. The global population of this bird is estimated to be around 230,000 individual birds. At the current time, it is not believed that the population trends of this species will soon approach the minimum level which would indicate a potential decline in population. As a result of the population trends, Abert's Towhee at this time has an evaluation level of Least Concern.



Saturday, April 6, 2013

Easy Strawberry Cream Dessert Squares recipe from Pillsbury.com

Easy Strawberry Cream Dessert Squares

Prep time - 25 minutes      total time - 4 hours

Ingredients

1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
2
packages (8 oz each) cream cheese, softened
1/4
cup sugar
1
cup strawberry topping (from an 11.75-oz jar)
2
eggs
1
container (16 oz) frozen whipped topping, thawed
Fresh berries, if desired
  • 1Heat oven to 350°F. Press cookie dough evenly into bottom only of ungreased 13x9-inch pan. (If dough is sticky, use floured fingers.)
  • 2In medium bowl, beat cream cheese, sugar and 3/4 cup of the strawberry topping with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Spread evenly over crust in pan.
  • 3Bake 30 to 35 minutes or until center is set. Cool 1 hour. Center will sink slightly as it cools.
  • 4In medium bowl, mix whipped topping, food color and remaining 1/4 cup strawberry topping. Spread topping mixture over cooled cream cheese layer. Refrigerate about 2 hours or until set. To serve, cut into 6 rows by 3 rows. Garnish each serving with fresh berries. Cover and refrigerate any remaining dessert.

Grilled Roadside Whole Chicken Recipe at Cooking.com



Slow-grilling in Mexico is done directly over a bed of hardwood charcoal that’s quite a distance from the chicken; we can achieve a similar result by heating only part of a gas grill or by banking live coals to the sides. A good number of Mexican chicken grillers are rotisserie jockeys, so if you're an aficionado of the rotisserie attachment for your grill, you are in good company.
RECIPE INGREDIENTS

For the Marinade:
1 1/2 tablespoons ground ancho chile powder
1 teaspoon dried oregano
A big pinch of ground cloves
1/4 teaspoon ground cinnamon
garlic cloves, peeled and finely chopped or crushed through a garlic press
3 tablespoons apple cider vinegar
1/4 cup orange juice 

1 teaspoon salt, plus a little more for  the onions
1 large (3-pound) chicken (what some butchers call a large frying chicken, others call a small roasting chicken)
A little vegetable or olive oil for brushing the onions

2 large bunches green onions, preferably the ones with large (1-inch) white bulbs at the end (these "knob" onions are available at Mexican markets and many farmer’s markets), roots and wilted outer leaves removed

About 1 cup Roasted Tomatillo salsa, for serving

In a small bowl, mix together all the marinade ingredients.


DIRECTIONS
Heat one side of a gas grill to medium. If you have a grill with three burners, heat the outer two to medium, leaving the center one off. Or light a charcoal fire and let it burn until the charcoal is covered with white ash and about medium-hot; bank half the coals to one side of the grill, half to the other.

While the grill is heating, remove the giblets (if there are any) from the cavity of the chicken. Flip the chicken onto its breast. Using poultry shears, cut down both sides of the backbone from tail to neck; discard backbone. Or, if you don’t have shears, lay the bird on its back, insert a long heavy knife into the body cavity and press down hard with a rocking motion to cut down through both sides of the backbone. Open the bird out onto your work surface, breast side up. Make sure that the legs are turned inward. Using your fist or a mallet, wallop the bird on the breast, hard enough to dislodge the center bones and flatten out the breast. Twist the last joint of the wings up over the breast and then down behind the “shoulders,” tucking them in firmly to keep them in place during grilling.

Smear both sides of the chicken with the marinade. Lay in the center of the grill (it will not be over direct heat). Cook, without turning, basting from time to time with any remaining marinade, until the juices run clear when a thigh is pierced deeply with a fork (an instant-read thermometer should register about 160 degrees F when inserted at the thickest part of the thigh), about 45 minutes. If you’re cooking over charcoal, you’ll want to add more charcoal to the fire after half an hour or so—the internal temperature of the grill should stay at about 325 degrees F.
About 10 minutes before the chicken is ready, brush or spray the green onions with oil and sprinkle with salt. Grill directly over the fire, turning frequently, until tender and browned.
Remove the chicken to a cutting board. It will lose less juice if you cover it loosely with foil and let it rest for 5 to 10 minutes.
Cut the chicken into quarters (or smaller pieces). Transfer a portion to each of four dinner plates. Top with the grilled onions, and you’re ready to serve. Pass the salsa separately.