Spring

The Best Selection of Oudoor Grills is at UAKCWe're on Daylight Savings time. March Madness is here. Easter is next week. What time of year is it? Spring!! That means its time to get your grill ready. Or maybe, it's simply time for a new grill. If you're in the market for a new grill, make Universal Appliance and Kitchen Center your first stop. They have a huge selection of the best outdoor griils for a variety of needs and preferences. But while you're here, take a look at this terrific recipe for Lemon Chicken on the grill. Here's a great recipe from DCS, a California favorite in outdoor grillsGrilled Lemon Chicken with RosemaryINGREDIENTS1 (3 and 1/2 to 4 pound) whole chicken, giblets discarded3/4 cup sugarSalt and pepper2 lemons1 tablespoon vegetable oil2 teaspoons minced fresh rosemary1 and 1/2 teaspoons Dijon mustard2 tablespoons unsalted butterINSTRUCTIONS With chicken breast side down, using kitchen shears, cut through bones on either side of backbone; discard backbone. Flip chicken over and press on breastbone to flatten. Using fingers and shears, peel skin off chicken, leaving skin on wings. Tuck wings behind back. Turn legs so drumsticks face inward toward breasts. Using chef's knife, cut 1/2-inch-deep slits, spaced 1/2 inch apart, in breasts and legs. Insert skewer through thigh of 1 leg, into bottom of breast, and through thigh of second leg. Insert second skewer, about 1 inch lower, through thigh and drumstick of 1 leg and then through thigh and drumstick of second leg. Dissolve sugar

Spring has Sprung - Let's toast the season! Our friends from Jenn-Air were nice enough to share these Spring Cocktail Party drink recipes from Saveur Magazine. Each recipe is for one drink so just multiply out to prepare a pitcher for your party. For the Rhubarb Fizz, just double the batch of simple syrup as a base for each drink and add champagne accordingly. Rhubarb Fizz Credit: Helen Rosner MAKES ONE COCKTAIL INGREDIENTSFOR THE RHUBARB SYRUP1½ lbs rhubarb, stalks cut in half lengthwise and sliced into ½" pieces (to yield about 6 cups)¾ cup ginger beer¼ cup sugar8 cardamom seeds, crushed1 vanilla bean (about 3-4" long), seeds and pod FOR THE COCKTAIL1 oz. rhubarb syrup4 oz. brut champagne or sparkling wine INSTRUCTIONS1. Make the rhubarb syrup: Combine the rhubarb, ginger beer, and sugar in a small sauce pan. Simmer until the rhubarb the rhubarb is pulp and the liquid has been reduced by half. Add the cardamom seeds and vanilla bean and let steep for 30 minutes. Strain and cool. Makes about ½ cup of syrup, which will keep, refrigerated, for 2-3 weeks Pour 1 oz. rhubarb syrup into a chilled Champagne flute and top with Champagne. Rosewood Cocktail Credit: Matt Taylor-Gross MAKES 1 COCKTAIL INGREDIENTS2 oz. bourbon½ oz. Pamplemousse Rosé2 dashes wormwood bitters INSTRUCTIONSCombine bourbon, rosé, and bitters in a cocktail shaker filled with ice; stir. Strain into a rocks glass filled with ice. Water Lily Credit: Laura Sant Crème de violette adds sweetness and an arresting purple color

Architecture Digest Show 2015BlueStar Chef Ryan Scott Wows the AudienceRyan really knows how to attract a crowd at the Architecture Digest Home Show 2015 in New York. Was it the Spring Pea Hummus or was it the Sea Salt Crusted Bread? Try Ryan's recipes below, courtesy of BlueStar Ranges, and decide if it's the hummus or the bread that makes this appetizer taste so good. I think it's both.Spring Pea Hummus with Rosemary and Sea Salt Crusted BreadBreadIngredients:1 kg Bread Flour625 ml lukewarm water30 g fresh yeast2 tablespoons sugar1 tablespoon sea salt plus more for crust2 sprigs of rosemaryflour for dustingProcedure:On a clean surface, pile flour and make a large well in the middle. Pour half of water into well, the add yeast, sugar, and salt. Stir ingredients.Slowly, bring in the flour from inside of well, maintaining the walls. Continue to bring in flour to the center, until is a loose consistency. Add the remaining water and continue to mix. As you gradually increase speed and aggression, the mix should become to be less sticky. Apply flour to your hands to avoid dough from sticking. Pat and push the dough together forming a ball.Knead your dough for about 5 minutes until dough is smooth and elastic.Flour the top of your dough, place in a bowl and cover with saran wrap. Allow to dough to proof in a warm and moist place for 30 minutes. The dough should double in size.Release air from dough by smashing it and banging on surface.

Seasonal Decorating Throughout the Year When spring has sprung, that doesn't mean you should haul out the Easter decorations. Same thing is true for taking down Halloween decorations on Nov. 1st only to feel compelled to bring out the Thanksgiving themed displays on Nov. 2nd. There's a better way. Rather than worrying about decorating for the next occurring holiday, just think in terms of seasonal accents throughout the year that can be supplemented by Easter Bunnies, Ghosts and Goblins, Pilgrims with Turkeys, and Santa Claus without jumping ahead of the season. For example, winter suggests bringing out the heavy comforter, perhaps some red table napkins, and even a tasteful wreath. Those window stick-on snowflakes will also add to the seasonal feeling. This is all without a single Santa, or a premature Christmas tree. The nice thing about decorating for the season is that when it DOES become time to bring in the "official" Christmas decorations, you've got some of the work already done. AND when you take down the Christmas decorations, you can leave your winter-themed items in place. When Spring springs switch the heavy comforter for a light throw. Spring flowers real or scented silk floral arrangements can set the tone. The heavier, darker colors and fabrics you used for winter accents can be replaced with the fresher, lighter greens and yellows of spring. Again, the Easter eggs and the bunnies come later. Supplement the examples above with your own ideas. Using seasonal accents in your home can provide