And the winner is….

I’ve put together some fun “Oscar Appetizers” that will be a “Blockbuster” addition to your Oscar Party.

These appetizers are not only delicious, but they’re quick to prepare and most of them can be made ahead of time to get you out of the kitchen and watching the Oscars!

I suggest pairing these appetizers with a bottle of Chateau Ste Michelle’s Ethos Syrah (pictured) and toast to the awards with the Domaine Ste Michelle Blanc De Noirs, which pairs perfectly with the chocolate dipped strawberries.

And by the way, I’m rooting for The Blindside for Best Picture, what are your favorites?

Oscar Party Appetizer Recipes

• Apple Chip Pork Bites
• Herb and Parmesan Toast Points
• Mediterranean Red Pepper and Feta Dip with Sauteed Pita Bread
• Italian Popcorn
• Chocolate Dipped Strawberries

Welcome everyone from Fox Q13 Morning News!  Below you will find all of the recipes from this morning’s Superbowl Snacks segment.  If you have any questions or comments please feel free to leave them.  Enjoy!

Recipes from today’s segment:

• Pregame Pita Pizza Bites Recipe

• Kickoff Potato Skins with Chili and Cheese and Bacon and Blue Cheese Recipe

• Superbowl Sliders Recipe

Follow Jill on Twitter and Facebook:

Image via Wikipedia

There are many reasons to buy organic food.  Fruit and vegetables that bear the USDA Organic label tell you that they weren’t grown using harmful chemical pesticides, fossil fuel and/or genetically modified seeds.  On meat, the label indicates that the feed provided met those same standards, and that the animals weren’t administered hormones and antibiotics.  Bottom line: “Organic” is more sustainable and healthier — for the environment and farm workers, certainly, and for you and your family

How is organic healthier?
It’s healthier because some studies suggest that organic produce have more nutrients than their conventional counterparts, probably because the soil is left in better condition after repeated plantings; and healthier because you avoid ingesting any harmful pesticide residues left on conventional produce.  Read more here.

There are also several levels of “organic” food that you should be aware of:

• 100 percent organic. Products that are completely organic or made of all organic ingredients.
• Organic. Products that are at least 95 percent organic.
• Made with organic ingredients. These are products that contain at least 70 percent organic ingredients. The organic seal can’t be used on these packages.

Source: Mayo Clinic

Meat and Poultry – This insures you are getting a superior product without hormones or antibiotics.  Also look for meat that has been “grass fed”, this means the cattle were fed a natural diet rather than corn-based non-organic feed.

Milk – When you buy organic milk, the feed that the cow are eating are hormone and antibiotic free.

Baby Food – Because baby’s immune systems are not fully developed they are more susceptible to pesticides, so it is best to avoid them.

Here are a list of fruit and veggies that I would recommend to go organic with because they are considered the most easily contaminated by pesticides:

• Peaches
• Apples
• Sweet bell peppers
• Celery
• Nectarines
• Strawberries
• Cherries
• Lettuce
• Grapes (imported)
• Pears
• Spinach
• Potatoes
• Kale
• Carrots
• Tomatoes

I recently purchased a CuisinArt Elite 14-cup Food Processor.  This food processor has 3 bowls of varying size to fit any size task, a dough feature for perfect breads and adjustable slicing blades that makes grating cheese a snap.

There are two features that are my favorite improvement over the last CuisinArt food processor, 1.) the locking sealed lid so when I want to puree liquids it all stays in the bowl and 2.) the lock in place blade, when I pour out my bowl the blade doesn’t come tumbling out in to my food.

While the Elite food processor is more expensive than their non-elite line, the quality and features of the Elite model is well worth the premium!

Quick Ginger Tips
Ginger root is used in many Asian dishes and adds a nice spice to any marinade.

When purchasing ginger, look for a thick root with no dried spots.
All you need is a spoon and a Mircoplane to have freshly grated ginger.
With a spoon scrape off the rough skin.  You can peel only part of the ginger and save the rest for later.
To grate or mince ginger, use a Microplane and grate the area of the ginger you’ve just peeled.
Now you ginger is ready to add to marinades, sauces or a Stir Fry dish.  Enjoy!

Butterflying a chicken breast is a great technique for making a nice pocket to stuff the chicken breast or for reducing the size of the chicken breast allowing it to cook quicker.

Start with a long, sharp knife.  I use a slicing knife. Press your hand on the top of the breast  and with a sweeping slicing motion begin to cut into the middle of the breast.
Once you have a nice pocket, pull up on the top of the breast and keep slicing through.
Try to keep two equal halves of the chicken breast as you continue to slice.
If you want a butterflied breast do not cut all the way through. At the point shown to the right, open the breast like a book and you are ready to use.
If you would like to make Paillards, (two thin halves), cut right down the middle to create 2 halves.
That’s it, you’ve got a butterflied chicken breast!

When my husband and I traveled to Sonoma a few years ago, we met a charming couple named Roger and Joyce from Hamilton, Ontario while wine tasting at one of the many fantastic wineries in Sonoma.  After chatting with them about cooking and food while enjoying some spectacular wine, we learned that Roger was Mr. Vinegar and that he has a passion for creating high quality vinegars.   After learning more about his vinegars and how he produces all of them himself using only the highest quality ingredients, he offered to give us a couple bottles of his finest Vinegars.  I was in for a real treat when I got back to Seattle!

When we returned home, I began working Mr. Vinegars delicious vinegars into a couple of my recipes and was thrilled with what I tasted.  Now I regularly use Mr. Vinegar’s Red Wine Vinegar in salad dressing, sautéed mushrooms and mouthwatering sliders.   Mr. Vinegar’s vinegars are handcrafted and the quality truly shines through.  They are so smooth with a great depth of flavor.

Here’s some information about  Mr. Vinegar taken from their website:

Since 1994, Mr. Vinegar, has offered clients the taste and quality of bygone days before mass production.  Each vinegar is fully fermented in it’s own acclimated fermenter, using 100% full static fermentation in small batches, with no infusions, no artificial ingredients, and no coloring or sulfites.

I recommend every pantry has at least a bottle or two on hand, you can order them online at http://www.mrvinegar.com.  Thanks Roger and Joyce!

Makes 12 Tacos

Before you judge an all veggie taco, you’ve gotta try it.  I made them for my husband and he was suspect, wondering where the meat was, but after one bite he was hooked. The sweet roasted veggies with the creamy avocado cream sauce and Pico de Gallo is a winning combination!

Taco Ingredients

• 2 cups or 1 yellow onion, sliced
• 1 1/2 cups or1 large fennel bulb, sliced
• 2 cups or 2 medium parsnips,  peeled,1/2 inch chunks
• 4 cups or 2 large garnet sweet potatoes (yams), peeled, 1/2 inch chunks
• 2 Tablespoons olive oil
• 1/8 teaspoon cinnamon
• 2 pinches cumin
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 12 soft corn tacos
• avocado cream sauce
• pico de gallo

Taco Directions

1. Pre-heat your oven to 425°.
2. In a large bowl, mix together all of the vegetables, olive oil, cinnamon, cumin, salt and pepper.
3. Line a baking sheet with a sil-pat or parchment paper.
4. Spread the vegetable out on the baking sheet and bake for 20-25 minutes or until vegetables are golden brown and easily pierced with a fork.
5. Top each tortilla with roasted vegetables, avocado cream sauce and pico de gallo. Serve with a lime wedge.

How to Prepare Root Vegetables

- Fennel, look for a firm bulb with no blemishes, cut off the top fronds and the hard  bottom. Cut in half and make a triangle cut at the bottom to remove the core.

- Parsnips, look for wrinkle free, firm and blemish free parsnips. Cut off the top and peel like a carrot.

- Sweet Potato, look for the sweet potatoes or yams that have an orange color and reddish skin. Peel and chop.

Avocado Cream Sauce Ingredients

• 1/2 cup cream cheese (you can use reduced fat)
• 1/2 cup sour cream
• 1/2 of an avocado
• 1/4 teaspoon sugar
• pinch salt

Avocado Cream Sauce Directions

1. In a food processor or mixing bowl, mix together all the ingredients until smooth. Keep in the fridge until ready to use. Use with in a few hours.

Easy Pico de Gallo

This is a quick and easy way to spice up store bought salsa.

Make Ahead Tip: Make and keep in your fridge covered for up to 4 days.

• 2 cups fresh salsa
• 3/4 cup yellow onion, minced
• 1/4 cup cilantro, minced
• juice of 1 lime
• 1/4 teaspoon black pepper

1. Mix all together and serve.

Quick Garlic Peeling Technique
Peeling garlic can a bit tricky, but with the right technique is can be done quickly and easily.

Remove one clove from the head of garlic.
Place the flat side of a wide knife on top of the clove (the blade should be horizontal and not facing up.
With the palm of your had smash the knife in the garlic clove.
Remove the knife and peel back the papery skin.
Discard the skin.
Now you are ready to use your garlic.

How to Select the Best Clove of Garlic:

• Tight Heads. You want to make sure that the heads of garlic are compact and held tightly together.
• No Green Sprouts. Sprouting garlic is an indication that it is been there awhile, steer clear.
• Firm When Squeezed. Make sure the clove of garlic is firm to ensure freshness.

I just got a 14” All-Clad, non-stick stainless steel sauté pan for Christmas.   I have slowly put together a great collection of All-Clad pans, all full stainless, until the newest one arrived.  I usually cook with full stainless because it caramelizes better and I don’t have to worry about the non-stick surface when I use metal spatulas.

But, there is a need for non-stick in my recipes for eggs and fish to name a few. When I cook with my non-stick pans, I follow these rules to insure my non stick surface will be unblemished:

• Only use wooden or heat proof plastic utensils.
• Do not put it in the dishwasher.
• Do not use aerosol cooking sprays in it.
• Do not put it on high heat without any food in it.

I choose to cook with All-Clad, because they distribute heat evenly, heat-up quickly, retain heat well, clean up well and are a nice weight. Even though they are pricey, they are worth every penny.