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You could probably close your eyes and pick any food website on the whole entire internet today and find a potato salad recipe. It seems about as ubiquitous a side dish as there is for the 4th of July, or any barbecue or picnic for that matter. I mean, who doesn't love a good potato salad?! The operative word there is "good". Call me picky (and I'll admit to it), but I honestly think that a good potato salad isn't all that easy to come by. I think we all sort of have our potato salad preferences, and I decided this is as good a time as any to share mine with you.
To start with, I prefer using yukon gold or another kind of waxy potato, as opposed to russets. I think that waxy potatoes hold up better and have a better salad kind of texture.
Secondly, I have a real issue with overcooked potatoes, so this recipe features a fool-proof way to cook them so that your potatoes will always come out just right. First, we're going to boil the potatoes until they're almost, but not quite done, and then we're going to let them steam to finish cooking, which ensures they'll be cooked perfectly every time.
THEN, while your potatoes are still warm, we're going to marinate them to infuse them with lots of great flavor,
and then we're going to mix those now flavorful potatoes with a creamy mixture of mayo and sour cream, some chopped celery and chopped eggs and serve up one of the best potato salads imaginable.
One of the best things about it is that it's even better the next day, so make this one a day ahead and give yourself a little extra time on your big cooking day.
I sort of feel like this post should be on an op-ed page somewhere; I can't remember when I've sounded so opinionated, and I do apologize for being so bossy. But it's potato salad, for crying out loud! We need to make it like we mean it!
I wish you a very happy, fun, and delicious 4th of July! And if you're in need of a good potato salad for your barbecue, this one pretty much rocks. In my humble opinion. :-) Here's the recipe...
Circle B Kitchen Potato Salad
Click here for a printable recipe
This has been my go-to potato salad for like 30 years now and it never fails me. Cooking the potatoes until they're still firm and then steaming them to finish cooking assures that your potatoes won't be mushy and marinating them while they're still warm adds a wonderful depth of flavor to the salad. Add just enough of the mayo/sour cream mixture to make it as creamy as you would like.
Serves 8 as a side dish
2 lbs Yukon gold or small red or white-skinned waxy potatoes (not russets)
1 cup mayonnaise
1/2 cup sour cream
2 cups chopped celery
6 hard-boiled eggs, chopped
1/3 cup vegetable oil1
½ tablespoon white vinegar
2 ¼ teaspoons celery salt
1 ½ teaspoons instant onion
¾ teaspoon celery seed
1 ½ teaspoons salt
If your potatoes are larger than 2 inches in diameter, cut them in half. Place the potatoes and 2 tablespoons salt in a large enough pan of water that the potatoes are completely submerged. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife (they should still be fairly firm).
While the potatoes are cooking, mix together the marinade ingredients.
Drain the potatoes in a colander, then place the colander with the potatoes over the pot they were cooked in (off the heat), and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, cut them into 1 or 2-inches chunks and place them in a large bowl and pour the marinade over them. Mix well, and then cover the bowl with plastic wrap and let the potatoes sit at room temperature for an hour or two to soak up the marinade.
Mix the mayonnaise and sour cream and fold into potatoes. Stir in the eggs and celery. Taste for salt and pepper and then refrigerate until ready to serve.
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It's been nine years since we ripped off the bandaid, sold our place on the Monterey Bay in California, and settled here in the Midwest. And for nine years we've done a fairly good job of becoming sort of hybrid transplants. Our roots reach down fairly deep into this Midwestern soil now, and it is home. But I'm not really sure how long it takes to transform one's cultural identity, or if that ever actually totally happens. For the most part, our lives in California have been relegated to history, except for one thing…
We will always and forever be die hard Giants fans. We cannot, nay, will not give up our allegiance to the boys in orange and black, and every year we pay enormous sums of money to Directv and MLB so that we can get "out of market" games and watch as much Giants baseball as possible. Yep. I'm a "gamer babe" from several thousand miles away and grabbin' some pine in the Midwest. We do miss those days of driving up the coast to catch a game in that beautiful stadium, PacBell, SBC, AT&T park. Sigh. And when it comes to ballpark food, AT&T has some pretty good eats. Except the hot dogs. I never could figure out why they couldn't do a better dog. I grew up on Dodger dogs, so the bar was set pretty high from the get go. But fortunately, at AT&T, there are numerously awesome alternatives to just having a mediocre hot dog. But I digress…
For those of you who have been to AT&T park and ventured up to Orlando's Caribbean BBQ and snagged yourself a Cha Cha bowl, you know the awesomeness of eating something crazy good and actually fairly healthy at a ball game. Next to the garlic fries, I'm pretty sure that Orlando's Cha Cha bowls are the best selling thing at the park (besides beer, of course), and for good reason. They just happen to be completely delicious. They cost like ten bucks, but each bowl weighs nearly 5 lbs, so there's plenty in there for 2. You could easily share one of these babies, but I'm not all that good at sharing.
You can probably already guess my dilemma, in that getting to a game is not something we can now easily pull off. So if we want a Cha Cha bowl, we're going to have to rely on the Circle B Kitchen to provide. And as it turns out, that's not a bad thing at all. A little internet research turned up sort of a half-assed recipe put out by Orlando's Cha Cha people, but it was easy enough to fill in the blanks and tweak the quantities, and after a little trial and error, lo and behold, here you have it...a chance to make yourself your very own Cha Cha Bowl! Just think of it!
So let's get down to the nitty gritty here. You're going to need some rice. I like using brown jasmine rice, but they use white rice at the park, so pick your fave and go with it.
Next, we'll need some black beans and for this you're going to want to start from scratch and infuse those beans with lots of flavor, but of course, you can use canned beans if time is not on your side.
The beans get topped with some tender, tasty chicken that spent a good amount of time in some Caribbean jerk marinade before hitting the grill...
The chicken then gets topped with a wondrously spicy and flavorful zucchini pineapple salsa, although the last time I had one of these at the ballpark, the pineapple was nonexistent :-(, but believe me, it's not optional.
And then I added avocado chunks, fresh cilantro and lime wedges. I don't even need to explain my thinking there, right?
Cha Cha bowls are completely customizable, so play with the seasonings and heat levels. We like spicy, but not so that it sets your hair on fire, and that's what you'll get with this recipe (moderately spicy). We think good baseball and good food should be friends for life, so Go Giants! And how 'bout a Cha Cha Bowl?? Here's the recipe...
Orlando Cepeda's Cha Cha Bowls
Click here for a printable recipe
The original Cha Cha bowl served at AT&T park in San Francisco (go Giants!!) didn't include avocado, cilantro or lime wedges, but those are no-brainer additions and make these rice bowls extra delicious! The recipe here may look rather long and involved, but each component is pretty simple to make. Make the beans a day or two ahead of time to cut down on same day prep. You can certainly use canned beans if you prefer, but cooking them up from their dried state brings a lot more flavor to the party. Most jerk marinades will be fairly spicy, so adjust the heat levels of the beans and the salsa to your own preferences. I sometimes like to chop up a poblano pepper and add it to the beans too.
Makes approximately 4 cha cha bowls
Black Beans (*see below for instructions on using canned beans)
1 lb dried black beans
½ of a large onion, cut in half through root end
2 large cloves garlic, smashed
1 teaspoon coriander
1 teaspoon dried oregano
1 teaspoon chile powder
1 teaspoon salt
1 teaspoon cumin
1 or 2 chipotle chiles in adobo sauce, chopped fine (or more to taste)
½ cup chopped fresh cilantro
Pour the dried beans onto a baking sheet, and pick out any small stones or debris.
Place the beans in a heavy pot and cover with about 4-5 cups of water. Cover and bring to a boil.
Boil for 2 minutes and then remove the pot from the heat and let it sit for about an hour and a half.
Drain the beans.
To the same pot add 2 tablespoons of vegetable oil along with the coriander, oregano, chile powder, salt and cumin. Saute for about 2 minutes or until fragrant and then return the beans to the pot with about 3 or 4 cups of water.
Partially cover the pot, bring it to a boil, then reduce the heat and let the beans simmer for about 2 hours.
Remove from the heat and let the beans sit for about an hour to finish absorbing the liquid. Taste for salt and seasonings and then stir in the cilantro.
*If using canned beans...
2 cans of black beans
2 tablespoons vegetable oil
1/2 onion, chopped
2-3 cloves garlic, minced
1/2 teaspoon coriander
1/2 teaspoon chile powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1 chipotle in adobo sauce (or more if you prefer)
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
Drain the beans and rinse them well. Set aside
Heat the oil in a heavy pot over medium high heat. Add the chopped onion and saute for until softened. Add the garlic and the remaining spices to the oil. Saute until fragrant, about 3 - 5 minutes and then add the beans along with 1/2 to 3/4 cups of water. Stir and bring to a boil. Reduce the heat to a simmer, cover the pot and let simmer for at least an hour, longer if possible.
Taste the beans for salt and seasonings, adjust if needed, and stir in the cilantro. Keep warm until ready to serve.
Zucchini Pineapple Salsa
1 medium zucchini, grated
1 small-ish carrot, grated
1 cup diced fresh pineapple
2 (or 3) green onions, thinly sliced (white and light green parts only)
1 or 2 jalapenos, seeded and minced
½ cup chopped cilantro
¼ teaspoon cracked black pepper
¾ teaspoon kosher salt
1 tablespoon rice wine vinegar
1 tablespoon lime juice
1 tablespoon olive oil
1 teaspoon sugar
Grate the zucchini and place on a paper towel to remove some of the moisture. Mix with the rest of the ingredients and store covered in the fridge until needed, but no longer than a couple of hours. Bring to room temp before serving.
You will need about 4-5 cups of cooked rice. I like to use brown jasmine rice, but choose whatever rice you'd like. Add 1 teaspoon of granulated garlic along with the salt to the water before adding the rice.
For the Chicken
Note: I used a prepared Jerk marinade, but if you'd like to make your own, here's Bob Marley's recipe. A stovetop grill pan works great to cook the chicken if you can't use an outdoor grill.
1 ½ - 2 lbs boneless chicken breasts
1 cup Jamaican Jerk marinade
Place the chicken in a bowl or Ziploc bag with the marinade for at least 1 hour, but preferably longer. If marinading for longer than an hour, place in the fridge.
Heat an outdoor grill to medium high heat and grill the chicken breasts until cooked through, about 4-5 minutes per side, depending on their thickness. Do not overcook the meat. (These can easily be grilled on a stovetop grill pan)
Let the chicken rest for 5-10 minutes and then cut into large-ish chunks.
To Serve:
1 large or 2 medium avocados, diced
chopped fresh cilantro
Lime wedges
Place some rice in the bottom of each bowl. Top the rice with some beans and then the chunks of chicken. Top this with a good amount of the zucchini salsa and then the diced avocado and a good sprinkle of chopped fresh cilantro. Serve with lime wedges.
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There has been an ongoing, heated debate in the Circle B Kitchen lo these past few days. And when I say "in the Circle B Kitchen", I mostly mean in my head. And the heated argument has mostly to do with what to call these very special little muffins.
They were originally billed as blueberry muffins, because, of course they contain blueberries, but the more I make them, the less I want to present them to you as a blueberry muffin and there are a couple of reasons for that.
The first is that if you were to go look in your recipe file right now, I bet you'd find no less than 5 recipes for blueberry muffins (probably more). And if you only have one, then it's probably because it's your very favorite and you're not ready to welcome any newcomers there. I mean, everyone has their go-to blueberry muffin, right? And if not, you could probably right now go online and choose from 400,000 different blueberry muffin recipes. So that would make this one instantly superfluous, no? I think yes, and you would just move on. And that would be a terrible shame.
The second reason is that if you were to make these muffins, you would not instantly go "mmmmmm… blueberries". No, you would instantly, go "LEMON!! Yay!! This muffin is so deliciously lemony!" And then you would totally enjoy the blueberries because they're awesomely good in there too.
So for those reasons, I have made the executive decision to change the name of these succulent little pods of lemony goodness to Lemon Muffins with Blueberries. Are you a tad more interested now? I hope so. I guess that would depend on whether you are into lemon muffins, but this is the risk I take. Gladly.
Now that we've settled the nomenclature issue, let me attempt to describe these impossibly tender little muffin morsels to you. I've already mentioned the first thing you will notice if you eat one while it's still warm from the oven… tender and sort of pillowy. Then, yes, lemony, but it's the topping that's the real showstopper here.
After you have baked these muffins, you are going to brush them with a lemon-syrup glaze
and then you're going to dunk them into a pile of lemon-sugar
which is going to have the effect of a two-ton mack truck full of lemons crashing head on into your mouth at full speed, which (cue the screeching brakes)… sorry.
These really are some very special little muffins, and I've been serving them almost every weekend for the last month or two (almost) and The Husband has not tired of them yet. Nor have I. In fact, we will be having them probably a whole lot more weekends to come, cuz they really are my muffin crush right now and I just don't feel like I need to apologize for that. For every one I eat, I want 3 more, so I just thought maybe you'd like to try them. Here's the recipe…
Lemon Muffins with Blueberries
Click here for a printable recipe
2 cups unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 teaspoons grated lemon zest
1 large egg
1 cup sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 ¼ cups sour cream or yogurt
1 ½ cups fresh or frozen blueberries
Adjust oven rack to middle position and heat oven to 350 degrees. Spray standard muffin tin with nonstick vegetable cooking spray.
Whisk flour, baking powder, lemon zest and salt in medium bowl until combined.
Whisk egg in second medium bowl until well-combined and light-colored, about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds; add melted butter in 2 or 3 steps, whisking to combine after each addition. Add sour cream or yogurt in 2 steps, whisking just to combine.
Add blueberries to dry ingredients and gently toss to combine. Add sour cream mixture to the dry ingredients and fold with a rubber spatula until batter comes together and berries are evenly distributed. Do not overmix - O.K. to have small spots of flour or thick batter.
Use an ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until light golden brown and toothpick or skewer inserted into center of muffin comes out clean, 25 or 30 minutes, rotating pan from front to back halfway through baking time.
Remove muffins from the pan and cool on a wire rack for 5 minutes before applying the glaze.
Lemon Glaze
Bring ¼ cup lemon juice and ¼ cup sugar to simmer in small saucepan over medium heat; simmer until mixture is thick and syrupy and reduced to about 4 T (this should take about 5-6 minutes).
Lemon Sugar Topping
While muffins are baking, mix 1 tsp grated lemon zest and ½ cup sugar in small bowl and set aside.
After muffins have cooled 5 minutes, brush tops with glaze, then, working one at a time, dip tops of muffins in lemon-sugar. Set muffins upright on wire rack. Serve warm or room temperature.
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We've only got one week left of spring and I can hardly bear the fact that I'm only just now talking to you about these asparagus crepes. Sure, we can get asparagus practically year-round now, but there's just something about those first bundles that appear in early spring with their fat, flavorful stalks. I am powerless to resist, and buy them with abandon the minute I spot them in early June.
As luck would have it, we've had an abundance of asparagus this year because, in addition to the bundles I keep on hand in the fridge, my daughter brought us a bag from a friend's garden that couldn't have been any less than 5 lbs of fresh-out-of-the-ground spears. Lordy, but that was some good asparagus! I now have several containers of asparagus pesto in the freezer, just waiting for some al dente linguini; 2 jars of pickled asparagus in the fridge; and some crepes just waiting to be filled with barely blanched asparagus spears and grated Gruyere cheese, rolled and baked with a little more of that cheese on top until slightly crispy, but still sort of soft and oh so incredibly delectable.
This really is how we we've eaten most of that gorgeous asparagus, and I will tell you in all honestly that this stuff is so good, that even though I've made them several times this past week, the few spears of asparagus left in the fridge will be donated to the filling of more crepes. We are besotted and infatuated and have no plans to desist.
The recipe for these asparagus crepes is one I've been making for years. They've shown up at many a holiday table as a side dish, but recently I've been making them smaller and serving them up at happy hour. We're so hooked it's not even funny. They really are easy to make, but serve up so elegantly and would be equally awesome as a side for a special dinner or a casual barbecue. And because they can also be the perfect little finger food, they really do make a great hors d'oeuvre.
OK then, people. I hope you're duly inspired. Get your crepes made and your cheese grated; asparagus season is still in full swing and these things aren't going to make themselves. Here's the recipe…
Crepes with Asparagus and Gruyere Cheese
Click here for a printable recipe without photos
Makes 10 side dish servings or 20 appetizer servings
For the Crepes:
½ cup milk
2 eggs
6 tablespoons warm water
2tablespoons melted butter
¼ tsp salt
½ cup flour
2 cups grated Gruyere cheese
3 scallions, chopped (optional)
20 asparagus spears, trimmed to 6 inch lengths
Blend the first 5 crepe ingredients together and then whisk in the flour. Cover and let sit while you prepare the asparagus.
Blanch the asparagus in boiling salted water for 2 minutes (no longer).
Place in a bowl of ice water to stop the cooking and set aside.
Melt a teaspoon or 2 of butter in a 6-inch non-stick pan (I use nonstick cooking spray). Pour about 3 tablespoons of the crepe batter into the hot pan. Swirl to cover pan. Cook for about a minute or until the edges begin to loosen and the top looks dry-ish.
Run the edge of a thin spatula around the edge of the crepe to loosen, and then flip the crepe over and cook an additional minute or so. Continue with the rest of the crepe batter, keeping the crepes covered as you make them so they won't dry out.
To assemble, take one crepe and sprinkle about 2 tablespoons of the grated Gruyere cheese evenly over the crepe
and then place 2 asparagus spears in each crepe (if making for a side dish; use 1 asparagus spear if making for an appetizer), and roll up tightly.
Place in a buttered casserole.
Sprinkle with the remaining cheese and sliced scallions (if using). Bake at 350° for 15 minutes.
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I'll admit that I'm a sucker for most anything served up in a little parchment packet, but whoa, people, you gotta grab yourselves some clams and get this done. Boy howdy, is it ever something special. I mean, who wouldn't get excited about their own personal packet of deliciousness in which al dente strands of pasta soak up an incredibly flavorful broth that's created as your clams cook, tucked into their parchment wrapper with wine, garlic, green onions and crushed red pepper. That was a very long sentence, but deservedly so… this is just lovely stuff, folks.
Now if you've never cooked with clams before, nothing could be easier. Just make sure your clams are fresh – they should be closed when you buy them. If you have a reputable fish monger, this shouldn't be a problem. Keep them on ice in the fridge until you're ready to use them. I've kept them for a couple of days with no ill effects. Do not seal them in a plastic bag or container – the little guys need to breathe. Until it's time to kill them. Geez.
Now, clams also need to be cleaned before you use them cuz they usually have a little sand in them, but this, too, is quite easy. Right before you cook them, place them in a bowl of cold water for 30 minutes to an hour and they'll just spit the sand out. Cute, huh? Some people add cornmeal or salt to the water, but I just used plain cold water and it always gets em clean. If any of your clams are open, give them a gentle tap on the counter; if they don't close, toss em. They're goners. Likewise, if any of them stay closed after cooking, give em the heave ho. Not good eats.
And that's all you need to know about cooking with clams. Except the actual cooking of them, that is. And again, this is super easy cuz it only takes about 5 to 7 minutes for them to cook, open, and offer up their briny goodness.
And oh, what goodness it is. Linguini with clams is one of my dearest food crushes (here's my recipe), but Mr. Vetri (Rustic Italian Food) has elevated this classic to something rather extraordinary. This is pretty tasty stuff; I think you'll be as happy and amazed as we were. Here's the recipe…
Spaghetti with Clams in Parchment
Click here for a printable recipe
The flavors created inside these parchment packets is really quite extraordinary. The pasta soaks up all of that flavor and makes for one very tasty dish. Store your clams on ice in the refrigerator (in an open bag or bowl) for up to 2 days before using them. When ready to cook them, soak the clams in cold water for about an hour to rid them of any sand or grit.
Recipe by Marc Vetri (Rustic Italian Food)
1 pound refrigerated extruded spaghetti, or 12 ounces boxed dried spaghetti
8 tablespoons olive oil
4 scallions, trimmed and top quarter removed, sliced crosswise
4 cloves garlic, smashed
50 to 60 small clams, cleaned (I like to use little neck clams - about 6 or 7 per person)
1/4 cup dry white wine
1/4 teaspoon red pepper flakes
1/4 cup water
1/2 cup finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
Preheat the oven to 425ºF. Bring a large pot of salted water to a boil. Drop in the pasta, quickly return to a boil, and cook until slightly underdone and chewy, 1 to 6 minutes, depending on how long it has been refrigerated (or 7 to 8 minutes for the boxed stuff). Drain the pasta, reserving the pasta water.
Meanwhile, heat 2 tablespoons of the oil in a large sauté pan over medium heat. Add the scallions and garlic and cook until soft but not browned, about 3 minutes. Add the clams, wine, pepper flakes, and water. Cover and simmer until the liquid reduces in volume by about half, 5 minutes. When the clams have opened, discard the garlic and any empty clam shells.
Add the drained pasta to the pan along with the remaining 6 tablespoons olive oil and the parsley. Cook over medium heat, tossing until the sauce gets a little creamy.
Tear 4 sheets of parchment paper, each about 2 feet long. Place one-fourth of the pasta mixture in the center of each sheet of parchment. Bring the long sides of the parchment up above the pasta so the edges meet. Fold the edges together and keep folding down until tight over the pasta. Flip over and pull each side of parchment over the center to make a tight packet. Flip back over so the folded seam side is up.
Transfer the packets to a baking sheet and bake until the paper browns lightly, 5 to 7 minutes. If you have convection, turn it on to help the paper brown. Transfer to plates and allow guests to slit open the packets lengthwise with a knife. (We just unwrap them).
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In my humble opinion, sheet pan meals are nothing short of culinary magic. I mean, you throw some ingredients – in this case, artichoke hearts, kalamata olives, red peppers, tomatoes, asparagus, onion, capers and shrimp – into the pan, add seasonings, roast in the oven and then let heat and time create flavors and textures that were previously nonexistent. And then you're done. Easy, delicious to the extreme, and well, rather perfect. In my humble opinion.
(for some reason I thought you'd like to see the shrimp marinating)
I saw the good folks on The Kitchen create this particular sheet pan meal and knew instantly that it needed to be re-created in the Circle B Kitchen. Like now. And when I say "re-created", I sort of mean that literally. I knew right away what I wanted to change and how I thought it could be made just that much better by subbing out green beans for fresh spring asparagus and red peppers for the tomatoes, although in this version, I did throw in some little tomatoes and loved them. So both tomatoes and peppers. The other awesome change I made was to marinate the shrimp and veggies in some of the herb and garlic oils I've been so persistent in using for like everything these last few weeks. But those changes were extremely successful, and I think upped the magical quotient by several degrees.
(...again with the veggies marinating)
I've made this a couple of times and both times I thought how good it would be tossed with linguini or penne pasta with a nice dusting of grated parmesan cheese. I do try and resist the urge to morph every recipe into some kind of pasta dish, but I still think I'll try that sometime. But it certainly doesn't need it, and if you're looking for a quick, easy, delicious weeknight meal for the fam, we've got you covered here. This would also make a luscious meal for guests, maybe even subbing out the shrimp for some fresh sea scallops. I'm on it. Here's the recipe…
Mediterranean Shrimp Bake
Click here for a printable recipe
Recipe adapted from The Kitchen
The only thing better than a one-pan meal is a one-pan sheet pan meal. There's just something about oven-roasting that transforms your food into something altogether new and tasty. I made some changes to the original recipe, including the use of my herb oils, but you can click on the link above if you would like to see it. If you decide to use the spicy garlic oil for the shrimp, you can omit the other seasonings listed and just add the lemon. You will not be disappointed.
Serves 4
For the Veggies...
3 tablespoons dry, white wine
2 tablespoons extra-virgin olive oil (or Circle B spicy herb oil)
3 cloves garlic, minced
12 ounces canned or frozen artichoke hearts, drained or thawed and halved
½ lb (or more) asparagus (trimmed of tough ends)
1 large red bell pepper, cut into 1-inch pieces
½ cup kalamata olives, pitted (I used more)
2 tablespoons capers, drained
1 red onion, cut into chunks
Kosher salt and freshly ground black pepper to taste
For the Shrimp...
1 tablespoon extra-virgin olive oil (or Circle B herb oil or spicy garlic oil)
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper (may omit if using spicy garlic oil)
1 clove garlic, minced
Grated zest and juice of 1 lemon
1 pound cleaned large shrimp
Kosher salt and freshly ground black pepper
4 ounces of good quality, creamy feta cheese (like Greek, French or Israeli)
Preheat the oven to 450 degrees F.
For the vegetables: In a large bowl, whisk the white wine, olive oil (or herb oil) and garlic. Add the artichokes, asparagus, red bell pepper, olives, capers and onions and toss to coat. Season with about 1/4 teaspoon each salt and pepper. Transfer the mixture to a baking sheet and evenly spread out. Roast for 10-12 minutes.
For the Shrimp: While the vegetables are roasting, use the same bowl that you used for the vegetables to mix together the olive oil (or Circle B spicy garlic oil or herb oi -see headnote), oregano, red pepper, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper.
Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables and roast until the shrimp is pink and opaque, about 8 minutes.
Transfer to a serving bowl, sprinkle with the crumbled feta and serve with a loaf of crusty, fresh bread.
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Poblano and Cheese-Stuffed Burger with Mango Salsa and Guacamole
Happy Memorial Day Weekend, everyone! Just thought I'd throw out a few stellar ideas for your grill/barbecue/picnic/outdoor party. It's going to rain here most of the weekend, but we'll still get some grilling in. That burger up top there is the Circle B Kitchen idea of a perfect burger and it gets made with religious ferver around here. If you're looking for something a bit different and off the charts scrumptious, you've got to give that one a try. Here are a few of our other very favorite barbecue foods. Just click on the photo for a link to the recipes!
Bacon Guacamole Salmon Burger (oh my)
Nacho Cheeseburger!
Circle B Barbecued Chicken
Chicken Parmesan Cheeseburger
How 'bout grilling some pizza?
Pesto Salmon Burger!
Or Grill up some Paella!
And one of our very favorites...The Mushroom Turkey Burger!
And a few ideas for some sides...
Southwest Potatoes
Quinoa Tabbouleh with Feta Cheese
A scrumptious Tex Mex Pasta Salad
A Caprese-Themed Farro Salad
Or a Corn and Avocado Salad
Or how 'bout a Pasta Salad with Lemon-Pesto Dressing?
Or this amazing Summertime White Bean Salad
That should give you a few ideas for your weekend grilling menus. Happy grilling, happy eating, and Happy Memorial Day, everyone!
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As promised, today's post will be completely devoted to ideas for using those herb oils and seasonings from last week's post. You got your homework done, didn't you? All your seasonings and herb oils are made and tucked away just waiting for a few awesome recipes, right? No? Well, hang on then, we might just change that real quick here.
So just to review, last week we made some super nifty seasoning salt to keep by your stove and use whenever you might need an extra bit of flavor to amp up your chicken, fish, veggies, potatoes, etc. You can also mix some of that with some creamy Greek yogurt for an outstandingly delicious dip. Another thing I've been doing with all the fresh asparagus out right now is to saute some in pan with a little olive oil and my seasoned salt for about 4-5 minutes. Amazingly good.
We also made two herb oils - one was a spicy garlic oil and the other was a milder, yet still sort of spicy, herb oil. We talked about using those oils to drizzle on pizza, marinate shrimp, or to use for dipping focaccia or crostini or roasted veggies.
But today I'm going to offer you a few more stupendously amazing ways to use your new herb oils and seasoning salt, and first up is this ricotta cheese spread...
We've sort of become addicted to this stuff, which combines fresh, creamy ricotta cheese, some of our spicy garlic oil and grated parmesan cheese to create a luscious, cheesy and perfectly spicy cheese spread. Try to find a good quality ricotta cheese for this. I like Oranic Valley's. It's super creamy and fairly to close to homemade, which is my ultimate favorite.
So where was I... oh yeah. This awesome ricotta spread that we love to slather on crostini...
But you knew I was going to figure out a way to work pasta into this, didn't you. OK, yes, I did, and were we ever rewarded with one of our favorite pastas in recent memory. Oh man, was this good...Italian sausage, penne pasta, our luscious ricotta spread and chopped kale. I'm not even kidding. So amazing.
This was some seriously good stuff.
And then I kept making more of this ricotta cheese and it ended up on a grilled pizza. Oh yeah.
Grilled pizzas have become one of our favorite things recently, and I've developed a super easy way to make them, which I've described in the printable recipe. You can click on the above photo or the printable link at the bottom of this post to read about that.
Grilled pizzas are incredibly easy to make and versatile and lend themselves to all kinds of toppings,
including this one with a good schmeer of our spicy ricotta cheese
and then a couple handfuls of mixed greens and some chopped peppadew peppers, topped with some big gratings of smoked gouda (which seems to be invisible in this photo).
Yep. That was pretty outrageous.
And then that jar of Spicy Herb Oil was just sitting there looking bored, so I dumped it all over some little bocconcini and set that in the fridge for a couple of hours to marinate. I sprinkled them with a bit of kosher salt and then we devoured them in about a nanosecond...
And lastly, but certainly not even close to leastly, I like to marinate chicken breasts in the Herb Oil and grill them up to slice and keep on hand in the fridge for lunches and salads and stuff.
You could roast these, but once they're marinated for a few hours, I love throwing them on the grill pan which creates lovely grill marks and a nice grill-y sort of flavor. Here's how I do it...
I throw the chicken into a ziploc bag with about 1/2 cup or so of the spicy herb oil and about 2-3 tablespoons of white wine vinegar and let them hang out in the fridge for a few hours. Then I throw em on the grill pan for about 5 minutes or so on each side.
Then I throw a lid on em and take them off the heat and let the residual heat of the pan finish cooking them. This way they don't overcook or dry out. (Have you noticed how much stuff I throw around the kitchen?)
It all depends on how thick the breasts are, but 10-15 minutes off the heat should be plenty of time to finish cooking them. You can cut into the underside with a sharp knife to check and see if they're still pink. If they are, then return them to the heat for another 5-6 minutes and let them rest before checking again.
Alrighty then, folks. I think my work here is done. I trust that you've got your herb oils in order and grill pan heating. Here are the recipes...
Click on the links for printable recipes...
Spicy, Cheesy Ricotta Spread
Grilled Pizza with Spicy Ricotta Spread, Herb Greens, Peppadew Peppers and Smoked Gouda
Penne Pasta with Italian Sausage, Spicy Ricotta Cheese and Chopped Kale
Click here to ask a question or leave a comment]]>
If you're anything like me (and of course you are), you're basically ornery and ill-tempered at the end of a long day*when you only have minutes to get dinner on the table and your own hunger drives you to recklessly take shortcuts that ultimately compromise the quality of said meal, which in turn causes you to wonder why on earth you even bother to begin with. That was maybe one of the most convoluted sentences I've ever written, but I'm going to leave it in cuz I sort of like it, and it does speak to the truth of how frustrating it is to cook flavorful, awesome meals when you're up against the clock at the end of the day.
Of course, this is the sole reason that wine was invented all those centuries ago, otherwise how would we get through the 5:00 hour with so few resources and so much hanging in the balance. But even after our nerves have been soothed, we're still left with the actual challenge of getting that meal together, and this is where a few good shortcuts can save a meal and the sanity of all concerned.
And it's why I keep several seasoning options handy for just such moments. In previous posts, I've already shared a couple of my standby seasoning blends – my homemade taco seasoning and Tuscan Herb Salt, neither of which I can ever be without. And now I will share with you a couple more kick @*# seasoning shortcuts that have become indispensable in the Circle B Kitchen.
And speaking of shortcuts, do you guys know about these freeze-dried herbs?
I keep and grow fresh herbs all year long and use them with abandon, but there are just times when you don't have the right herb or whatever, and these guys are a pretty great substitute for fresh OR dried herbs when the need arises. They're in the refrigerated section of most produce aisles and I always have them on hand.
But in the homemade department, here's what goes into my own personal Circle B Kitchen Seasoning Salt…
I keep it in this little container that I repurposed from some sea salt, and it's become a trusted friend when I need to amp up the flavor quotient of chicken, fish veggies or whatever.
Oh, and this little container is awesome cuz it has one of those lids you turn to get different kinds of openings, like shaker holes or a big hole for pouring. I also keep a jar of this (see top photo) for spooning and measuring. You can tell I'm serious about my seasoning salt.
I also keep on hand a couple of herb oils. This one is incredibly versatile and delicious with a blend of dried herbs like basil, parsley, oregano, marjoram, and rosemary, along with paprika, garlic, salt, pepper and a few crushed red pepper flakes.
You can use it to flavor sauces, or use as a dipping oil for crostini or to drizzle on pizza or create delicious pastas or drizzle on grilled meats. The bit of crushed red pepper gives a nice kick in the behind to just about anything you add it to.
And then there's this spicy garlic oil that takes that kick in the behind and ramps it up to a full on punch in the face.
This stuff is super tasty on everything I mentioned above (and totally killer as a shrimp marinade), but delivers so much more when you need, well… more.
I keep all of these herb oils and seasonings near the stove (of course the herb oils are in the fridge, which is close enough) where I can grab them and create flavor – lots of flavor – when needed. Quickly.
OK, people. This should keep you busy and out of trouble for awhile. Next week I'm going to share with you some awesome things I've made using this stuff, so you'll want to get your seasonings in order. Here are the recipes…
* Just to be clear, you and I both know that our ill-temperedness (does anyone even say ornery anymore?) is so rare as to be barely worth mentioning, but literary license was taken to make a point, which at this juncture I can't even remember why. Best we just move on.
Circle B Kitchen Seasoning Salt
Spicy Garlic Oil
Click here for a printable recipe
Recipe adapted from Peter Reinhart (The Bread Baker's Apprentice)
Spicy Herb Oil
Click here for a printable recipe
Recipe courtesy of Peter Rheinhart (The Bread Baker's Apprentice)
1 cup olive oil
2 teaspoons dried or freeze-dried parsley
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried or fresh rosemary
1/2 teaspoon sweet or smoked paprika
1 teaspoon granulated garlic
1/4 teaspoon ground black pepper
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes


text: Such a gem of a hotel to find. I couldn't have asked for better! The hotel is spotlessly clean - comfortable clean rooms - beautiful views of the sea from all rooms. The staff worked tirelessly to ensure we had the best stay. The food is good and reasonable prices. Will definitely be returning! Many thanks BelleVue for an unforgettable... More

subset: commoncrawl


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A pregnant Jennifer Garner gives her daughter Seraphina (b. January 6, 2009) a piggyback ride as they leave a Santa Monica park with a nanny.
Not only does Eva Longoria have a killer bod, but she wants to be exactly like George Clooney. …
She's ready for the summer!
Work it, girl.
Mariah Carey, her boobs and her new beau James Packer, aka the fourth richest man in Australia, took their love to Ibiza, Spain where they gallivanted on a yacht with her kids.


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The Salvation Army Community Corrections Program--Costs
B-298866.3: Aug 29, 2007
Additional Materials:
- Full Report:
Ralph O. White
(202) 512-8278
(202) 512-4800
(202) 512-8278
Office of Public Affairs
(202) 512-4800
The Salvation Army Community Corrections Program requests that the Government Accountability Office (GAO) recommend that the Salvation Army be reimbursed the costs of filing and pursuing various protests challenging the award of a contract to Paladin East Side Psychological Services, Inc. under request for proposals (RFP) No.200-0888-NC, issued by the Department of Justice, Federal Bureau of Prisons (BOP), for a "Comprehensive Sanctions Center" (CSC).
We recommend that the Salvation Army be reimbursed the reasonable costs of filing and pursuing its initial and supplemental protests, as well as the costs of pursuing this request.
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Off-Duty NYPD Officer Accused Of Punching Man In The Bronx
March 10, 2014 8:43 PM
NEW YORK (CBSNewYork/AP) — An NYPD officer was arrested this past weekend, on allegations that he punched a man during a pickup football game in the Bronx.
Tiquan Carruthers, 29, was arrested at 6:25 p.m. Sunday in the Bronx, police said.
Carruthers was off-duty when he allegedly punched the man in the face after getting into an argument with him during a game in Van Cortlandt Park Sunday afternoon, police said.
The victim was treated at a hospital and released.
Carruthers was charged with assault. He has been placed on modified duty.
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(TM and © Copyright 2014 CBS Radio Inc. and its relevant subsidiaries. CBS RADIO and EYE Logo TM and Copyright 2014 CBS Broadcasting Inc. Used under license. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed. The Associated Press contributed to this report.)


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Postmodernism 101: A First Course for the Curious Christian - eBook
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Product Description
White's down-to-earth approach invites Christians who otherwise might have avoided postmodern theorizing into this important dialogue, while also providing vital information for those already engaged in the conversation. His questions for further thought after each chapter and suggestions for further reading provide a journey for readers beyond the text.
Product Information
|Format: DRM Protected ePub
Vendor: Brazos Press
Publication Date: 2006
Availability: In Stock
Publisher's Description
In Postmodernism 101: A First Course for the Curious Christian, Heath White offers a brief and accessible introduction to the ideas of postmodernism and its relationship to Christianity. White paints the historical and philosophical background underlying postmodernism in understandable, but not oversimplified, language. He then describes what postmodernism means to our view of self, language, thought, the search for knowledge, and culture.
White invites Christians who otherwise might have avoided postmodern theorizing into this important dialogue with questions for further thought after each chapter and suggestions for future reading. This book is ideal for students as well as curious pastors and lay readers.
Author Bio
Product Reviews
RussDayville, CTAge: 45-54Gender: male5 Stars Out Of 5Buying one for famly members "in" ministry!April 26, 2014RussDayville, CTAge: 45-54Gender: maleQuality: 4Value: 4Meets Expectations: 5This review was written for Postmodernism 101: A First Course for the Curious Christian.I stumbled across "101" while completing a graduate project and found it by far one of the better books introducing the "divide" between premodern, modern, and postmodern. While I have read many (20+) others, I found White even handed - he is not an alarmist (which it seems so many are), nor is he dismissive ("It's only a fad...it will quickly pass"). My suggestion? I would couple "101" with "Who's afraid of postmodernism?"
Shauna5 Stars Out Of 5February 5, 2007ShaunaThis review was written for Postmodernism 101: A First Course for the Curious Christian.I read this book with fascination as person straddling the fence between modernism/postmodernism and not even knowing it. This book is a highly readable primer on exactly WHAT postmodernism is and should be considered a prerequisite for anyone considering jumping on the Ravi Zaccharias or Chuck Colson save the world bandwagon. It is so easy to condemn PM without knowing of what we speak when truly it is an (extreme) reaction to our (modernism's) failures. With a good understanding of what we are faced with, where it came from, and why we are faced with it, along with a great understanding of why we moderns believe what we believe we will be far better prepared to lovingly correct the errors of postmodernism and come alongside those who have embraced inevitable changes in the world and still work to bring people to a saving knowledge of Christ.P.S. I am a great fan of both Zaccharias and Colson.


text: Hotel Derby is in an excellent location in the centre of Seville within walking distance of the main tourist sites/sights. It's a great place to put your head down after being out all day sightseeing. It is decorated in a traditional way, it's clean and the beds are comfortable. I think if you have a room with a view of... More


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The Captain Lameo Tribute thrill ride as seen from the top of Terabithia
Relive the once lost Captain Lameo thrill ride in all it's 3D amazement! You will be youthified by this retro-cool spectacular, featuring the singing, celebrating, moon-shopping legend, Beverly.
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Good news and bad news. The bad news is "Reader Emails" will be pushed back a day and join "Dr. Reality Steve" tomorrow. Why? Well, that's where the good news comes in. Yes, the return of "Bachelor in Paradise 2" is upon us and I have all your spoilers for you. Granted, some dates I have more details on than others, and maybe the order of entrances from people coming on the show might be off, but in terms of who goes home every episode and who gets what rose at the rose ceremonies, and the ending of the show, those are all correct. The spoilers are right, and media sites will now begin stealing from this site after today because nobody has reported any spoilers on BIP 2 yet. So please credit this site when posting them wherever. As for this season, well, the location was better that's for sure. But it's essentially the exact same show, same concept, and pretty much the same ending as last season that we'll get to. If you … Continue reading
The "Bachelorette" Episode 7 Recap Incl "Bachelor in Paradise" News
Hey, look for me tomorrow night as I'll be on national television. Well, sort of. I'm heading to CA in the morning because it my niece Olivia's birthday on Friday. I'm taking her to the Angel/Yankee game tomorrow evening and saw that it's the ESPN Wednesday night Game of the Week. We'll be in the first row down the left field line between third base and the foul pole. Lets hope there are a ton of foul balls hit our way and the camera pans to us. Don't even get me started on the fact that Olivia is turning 11. That's just ridiculous to me. I swear she was 2 like a month ago. I'm amazed at how fast she's grown up and how different it is now with her than it was even a couple years ago. Sure, I'm the uncle that visits every few months, but I realize that sooner rather than later, I will be uncool to her. That'll suck. At least lets get through next months visit for her Xmas present … Continue reading
- Big Brother Recap - 7/3/15 It's Veto & live eviction time. But before we get to that, I'll remind you that if you haven't read the Derrick interview I d... read more
- Big Brother Interview with Last Season's Winner, Derrick Levasseur I had the incredibly distinct honor and privilege of "sitting down" with one of the most well-liked Big Brother contestants i... read more
- Real Housewives of Orange County Recap - 6/29/15 According to an online quiz that I'm positive is completely reputable and totally scientific, the owl is my spirit animal. Y... read more
- Big Brother Recap - 6/29/15 Welcome back! Thanks for showing up again. However, I can't say thanks so much for the reader recaps since I definitely rece... read more


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LOS ANGELES — Sylvia Shephard's two free throws with 48 seconds left put Seattle U ahead for good and the Redhawks were able to hang on for a 72-70 victory over Loyola Marymount on Thursday night.
Makenna Clark hit a pair of free throws and drove for a layup to give the Redhawks a 62-57 lead with 8:43 remaining but LMU went on an 11-0 run over the next three minutes to take a 68-62 advantage.
Seattle U regained the lead, 69-68, on a pair of Ashley Ward free throws that followed an Alexis Montgomery three-pointer in a 7-0 Seattle U run.
Hazel Ramirez's layup put Loyola Marymount (3-8) back in front with 1:40 left, setting up Shephard's free throws.
- Mount St. Helens, still steaming, holds the world's newest glacier
- Whitest big county in the U.S.? It's us
- Seattle sets heat record for July 4
- For escapee, prison now will mean 23 hours a day in a cell
- Sound Transit planning heats up for light-rail expansion and public vote
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"It was a crazy game and a game of runs, but when you can win a game [like that] on the road, it's always a good one," said head coach Joan Bonvicini. "We're taking steps forward and just trying to get better. Defensively, we picked up the tempo in the second half, forced a lot of turnovers, and were able to capitalize on them."
Montgomery led Seattle U with 14 points, while Ward scored 12 points and Ross had 10 for the Redhawks (5-6).
From sports information


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Cuddl Somes Scare Bear Scare Crow Autumn Decoration For Sale
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WASHINGTON, DC - January 23 - General Mark A. Welsh III, USAF, Chief of Staff, USAF at left and General Edward A. Rice, Jr., USAF, Commander, Air Education and Training Command, USAF, with staff, at hearing on review of sexual misconduct by basic training instructors at Lackland Air Force Base by House Armed Services Committee, 2118 Rayburn Building.
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About This Listing
Space where guests can cook their own meals
Towels, bed sheets, soap, and toilet paper
Central heating or a heater in the listing
In the building, free or for a fee
In the building, free or for a fee
Continuous access in the listing
Breakfast is provided.
The listing can accommodate a gathering of 25 or more attendees
Easy access to the building and listing for guests in wheelchairs
Private or Shared
Free, in the building or nearby
Posted emergency information and resources
The Space
Furnished room in our lovely East Hampton B&B. Two bedrooms. Share bath if more then one guest. Three miles from beautiful downtown East Hampton.Two and one half miles from Indian Wells and Atlantic ocean. Exactly five miles from Main Beach,which has consistently been ranked in the top ten beaches in the world.... ...Surfers Ditch Plains is about 15 miles The Montauk Lighthouse is about 20 miles. We provide beach chairs and umbrella's. on a first come first serve basis, so if you have them you may want to bring them, because I may not have enough, I do not provide beach towels... I do provide towels for a shower, soap and shampoo....There is nothing more soothing to the soul then a walk along the ocean.. COME AND ENJOY PARADISE!!!!
We are a smoke free home, and we ask that everyone be respectful of each other as there is usually more then one guest...
120 Reviews
Unfortunately I didn't stay at Susan's home, so this review will be brief. We arrived and Susan and her family were at the house to greet us. They were very cordial, but it wasn't exactly what I had envisioned. The room was very basically furnished, towels were provided, but other than that, the room wasn't much.The closet was desperately in need of some work/cleaning/maintenance. The room was also located right next to their daughter's room, and there was no way to access the room without invading their family living room, which felt a little uncomfortable. The kicker was actually that they had a cat, and I am deathly allergic to cats. Within five minutes of being in the house, I felt my allergies flaring up and I was miserable, so we had to quickly find another overnight option. To be fair, it's my fault that I somehow overlooked that the listing indicated they owned a cat, and for this reason we didn't end up staying at their home and lost our money spent towards this stay.
Jennifer clearly did not understand the AirBnb concept, and it was also clear to us they wanted more of a Party House, which we are not, and our daughter was only visiting because my Dad her Grandfather was Ill.. I have had over 350 guests and really the only guest we had complain about the room, Jennifer needs to stay in a Hotel on her next visit to the Hamptons, she did not mention she left a pair of shoes which I contacted her immediately and left them for her..
We were only there for a short time, BUT Susan and her husband were extremely nice and hospitable! I've had a great nights rest and were allowed to bring our dog!
Just an excellent AirBB experience. Clean, quiet and friendly. Amazing bed, slept very well. We are highly recommending Susans place. Book it before its too late.
Susan & Tim were truly wonderful hosts. They welcomed us into their home, fed us a generous breakfast, and provided valuable recommendations for activities to do in their area. We will always be grateful for the time we spent at their place & I'll eagerly contact them again next time we're in the area.
Susan went above and beyond to make us feel welcome during out stay. Her home is beautiful and she accommodating to our changing needs due to weather throughout planning the trip. Susan communicates well and responds promptly. She also added extras that made our trip that much more pleasant - picking us up from the train, giving us a tour of the town, letting us know what to do in East Hampton and the surrounding area, and making us coffee and muffins!
Sue and Tim couldn't have been more welcoming and lovely people. Their location is 5 minutes to the center of town, 7 minutes to the beach. We ended up dining not where Yelp indicated we should go, but instead where Sue and Tim recommended -- and we had an outstanding time.
Sue and Tim are kind and generous hosts. We enjoyed their company and their thoughtfulness... And the best blueberry muffins we have tasted.
This host has 173 reviews for other properties.View Other Reviews
About the Host, Susan
Tim, and I are very laid back, we take life one day at a time, we know everyday is a gift, and we know we live in a beautiful part of the country, and we want all our guests to have a relaxing time during their stay here...


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All hotels in Crystal Lake, Illinois, United States of America
1 room, 2 adults
800 South Route 31, Crystal Lake, IL, 60014, United States of America, 855-239-9227
Holiday Inn Chicago Nw Crystal Lk Conv Ctr - Crystal Lake
Lowest price$108
available on 07/08/15
Holiday Inn Chicago Nw Crystal Lk Conv Ctr offers 3-star Crystal Lake hotel accommodations 1.7 mi (2.7 km) from Crystal Court Shopping Center and 2.8 mi (4.5 km) from Three Oaks Recreation Area. Crystal Lake City Hall and Algonquin Historic Village Hall are also within 6 mi (10 km).
Your hotel has a restaurant where you'll find good menu choices for breakfast and dinner. Relax in the indoor pool during your stay. Guests wishing to enjoy a drink will surely want to visit the bar/lounge. Leisure facilities on offer include a fitness center.
Your hotel has a restaurant where you'll find good menu choices for breakfast and dinner. Relax in the indoor pool during your stay. Guests wishing to enjoy a drink will surely want to visit the bar/lounge. Leisure facilities on offer include a fitness center.
My stay here was WONDERFUL. The hotel is beautiful, staff is beyond accommodating, and…
Stayed two nights over Memorial Day weekend. (Saturday and Sunday). The hotel was just…
TripAdvisor Traveller Rating: 3.5
From 124 reviews
Enter dates to check prices
Hotel Info: 1-844-302-2248from $108
- Executive Suite, 1 King Bed, Non Smoking
- Presidential Room, 1 King Bed, Non Smoking
- Room, 1 King Bed with Sofabed, Smoking
- Room, 1 King Bed, Non Smoking, Jetted Tub
- Room, 2 Double Beds, Smoking
- Standard Room
- Executive Suite, 1 King Bed, Smoking
- Room, 1 King Bed with Sofabed, Non Smoking
- Room, Accessible, Non Smoking
- One Single Bed Non-Smoking Accessible
- Room, 2 Double Beds, Non Smoking
Recommended hotels
At a glance
Key facts
Hotel size
- This hotel has 197 rooms
- This hotel is arranged over 6 floors
- Check-in time starts at 3 PM
- Check-out time is noon
Required at check in
- Credit card or cash deposit required
- Government-issued photo ID required
Travelling with others
- Pets allowed *
- Up to 25 lb
Extra people
- Roll-away beds available, charges may apply*
- Free WiFi in rooms
- Accessible parking
In the hotel
Food and drink
- Breakfast daily (surcharge)
- Restaurant
- Bar/lounge
- Room service
Things to do
- Indoor pool
- Fitness facilities
Working away
- Conference space
- Conference space size (feet) - 19500
- Conference space size (meters) - 1755
- 24-hour front desk
- Free newspapers in lobby
- ATM/banking
- Safe-deposit box at front desk
- Disabled parking
- Accessible path of travel
- Braille or raised signage
- Accessibility equipment for the deaf
- Accessible bathroom
- In-room accessibility
- Roll-in shower
In the room
Home comforts
- Air conditioning
- Iron/ironing board
Freshen up
- Free toiletries
- Hair dryer
Be entertained
- Pay movies
- Cable TV channels
Stay connected
- Desk
- Free WiFi
- Phone
Special features
DiningOaks Lodge Restaurant - This restaurant specializes in American cuisine and serves breakfast and dinner.
Three Oaks Lounge - Onsite lobby lounge.
Holiday Inn Chicago Nw Crystal Lk Conv Ctr - Crystal Lake's small print
Optional extras
Rollaway beds are available for USD 10.00 per night
Pets are allowed for an extra charge of USD 25 per night
We have included all charges provided to us by this hotel. However, charges can vary, for example, based on length of stay or the room you book.


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|By PR Newswire
Article Rating:
|January 23, 2013 11:41 AM EST
NEW YORK, Jan. 23, 2013 /PRNewswire/ -- In its 2013 Top 10 Technology Trends for Business report released today, PwC US reveals the most significant trends in technology that are reshaping strategies, business models, and enterprise investments this year.
(Logo: http://photos.prnewswire.com/prnh/20100917/NY66894LOGO )
"Our top trends report shows that a diverse and complex set of technologies are emerging, which CIOs and the C-suite need to embrace and incorporate into their business from strategy through execution," said Chris Curran, a PwC principal and Chief Technologist for the U.S. firm's Advisory practice. "Collaboration within organizations will be crucial to business success as each of the technologies has the potential to be a key driver in an organization's business agenda."
According to PwC, 10 significant trends will impact businesses this year:
- Pervasive Computing: The ability to digitally engage and interact (via your mobile devices) with enabled objects around you
- Cyber Security: Continues to be a pressing issue, as technology enabled processes increasingly underpin and fuel the global economy
- Big Data Mining & Analysis: More than managing dizzying amounts of data faster and cheaper; it is about making better business decisions
- Private Cloud: Due to security and regulatory concerns, larger enterprises have been primarily operating in a trial mode of private/hybrid clouds and this will change in 2013. Consumers of IT are demanding greater value from IT services
- Enterprise Social Networking: Becoming a core tool for the new social workforce; the key insight for organizations succeeding in building value from this technology is social business processes redesign
- Digital Delivery of Products & Services: Customers are driving companies of all shapes and sizes to develop new, technology-based ways of delivering value. Digital delivery of products and services can open tremendous new pathways for growth, but companies must shift their underlying business operations to support this new business model
- Public Cloud Infrastructure: Cloud adoption will continue to mature with hybrid cloud architecture becoming the mainstay as companies of all sizes leverage public cloud services
- Data Visualization: Leading edge companies will explore dynamic virtualization techniques and advanced display devices to navigate through multiple dimensions of data
- Simulation & Scenario Modeling: Organizations are increasingly focusing on simulation models that enable executives to envision the potential impact of their choices before making investments
- Gamification: With its combination of game mechanics, social networking, interactive media and behavioral analytics, gamification can transform a business
To learn more about PwC's 2013 Top 10 Technology Trends for Business report, please visit: www.pwc.com/us/whatisyourdigitaliq.
About PwC's Advisory Practice
PwC's Advisory professionals help organizations improve business performance, respond quickly and effectively to crisis, and extract value from transactions. We understand our clients' industries and unique business challenges, and look across the entire organization — focusing on strategy, structure, people, process and technology — to help clients build their next competitive advantage. See www.pwc.com/us/consulting for more information or follow us @PwCAdvisory.
About PwC US
PwC US helps organizations and individuals create the value they're looking for. We're a member of the PwC network of firms in 158 countries with more than 180,000 people. We're committed to delivering quality in assurance, tax and advisory services. Tell us what matters to you and find out more by visiting us at www.pwc.com/US.
Learn more about PwC by following us online: @PwC_LLP, YouTube, LinkedIn, Facebook and Google +.
© 2013 PricewaterhouseCoopers LLP, a Delaware limited liability partnership. All rights reserved. PwC refers to the US member firm, and may sometimes refer to the PwC network. Each member firm is a separate legal entity. Please see www.pwc.com/structure for further details.
SOURCE PwC US
The 5th International DevOps Summit, co-located with 17th International Cloud Expo – being held November 3-5, 2015, at the Santa Clara Convention Center in Santa Clara, CA – announces that its Call for Papers is open. Born out of proven success in agile development, cloud computing, and process automation, DevOps is a macro trend you cannot afford to miss. From showcase success stories from early adopters and web-scale businesses, DevOps is expanding to organizations of all sizes, including the ...
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DevOps Summit, taking place Nov 3-5, 2015, at the Santa Clara Convention Center in Santa Clara, CA, is co-located with 17th Cloud Expo and will feature technical sessions from a rock star conference faculty and the leading industry players in the world. The widespread success of cloud computing is driving the DevOps revolution in enterprise IT. Now as never before, development teams must communicate and collaborate in a dynamic, 24/7/365 environment. There is no time to wait for long development...
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IT data is typically silo'd by the various tools in place. Unifying all the log, metric and event data in one analytics platform stops finger pointing and provides the end-to-end correlation. Logs, metrics and custom event data can be joined to tell the holistic story of your software and operations. For example, users can correlate code deploys to system performance to application error codes. In his session at DevOps Summit, Michael Demmer, VP of Engineering at Jut, will discuss how this can...
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"Plutora provides release and testing environment capabilities to the enterprise," explained Dalibor Siroky, Director and Co-founder of Plutora, in this SYS-CON.tv interview at @DevOpsSummit, held June 9-11, 2015, at the Javits Center in New York City.
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The 17th International Cloud Expo has announced that its Call for Papers is open. 17th International Cloud Expo, to be held November 3-5, 2015, at the Santa Clara Convention Center in Santa Clara, CA, brings together Cloud Computing, APM, APIs, Microservices, Security, Big Data, Internet of Things, DevOps and WebRTC to one location. With cloud computing driving a higher percentage of enterprise IT budgets every year, it becomes increasingly important to plant your flag in this fast-expanding bu...
Jul. 3, 2015 05:30 PM EDT Reads: 486
"AgilData is the next generation of dbShards. It just adds a whole bunch more functionality to improve the developer experience," noted Dan Lynn, CEO of AgilData, in this SYS-CON.tv interview at 16th Cloud Expo, held June 9-11, 2015, at the Javits Center in New York City.
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The basic integration architecture, as defined by ESBs, hasn't changed for more than a decade. Most cloud integration providers still rely on an ESB architecture and their proprietary connectors. As a result, enterprise integration projects suffer from constraints of availability and reliability of these connectors that are not re-usable across other integration vendors. However, the rapid adoption of APIs and almost ubiquitous availability of APIs amongst most SaaS and Cloud applications are ra...
Jul. 3, 2015 04:45 PM EDT Reads: 839
SYS-CON Events announced today that Secure Infrastructure & Services will exhibit at SYS-CON's 17th International Cloud Expo®, which will take place on November 3–5, 2015, at the Santa Clara Convention Center in Santa Clara, CA. Secure Infrastructure & Services (SIAS) is a managed services provider of cloud computing solutions for the IBM Power Systems market. The company helps mid-market firms built on IBM hardware platforms to deploy new levels of reliable and cost-effective computing and hig...
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The most often asked question post-DevOps introduction is: "How do I get started?" There's plenty of information on why DevOps is valid and important, but many managers still struggle with simple basics for how to initiate a DevOps program in their business. They struggle with issues related to current organizational inertia, the lack of experience on Continuous Integration/Delivery, understanding where DevOps will affect revenue and budget, etc. In their session at DevOps Summit, JP Morgenthal...
Jul. 3, 2015 02:45 PM EDT Reads: 910
"We help to transform an organization and their operations and make them more efficient, more agile, and more nimble to move into the cloud or to move between cloud providers and create an agnostic tool set," noted Jeremy Steinert, DevOps Services Practice Lead at WSM International, in this SYS-CON.tv interview at @DevOpsSummit, held June 9-11, 2015, at the Javits Center in New York City.
Jul. 3, 2015 02:45 PM EDT Reads: 818
One of the hottest areas in cloud right now is DRaaS and related offerings. In his session at 16th Cloud Expo, Dale Levesque, Disaster Recovery Product Manager with Windstream's Cloud and Data Center Marketing team, will discuss the benefits of the cloud model, which far outweigh the traditional approach, and how enterprises need to ensure that their needs are properly being met.
Jul. 3, 2015 02:00 PM EDT Reads: 2,178
The time is ripe for high speed resilient software defined storage solutions with unlimited scalability. ISS has been working with the leading open source projects and developed a commercial high performance solution that is able to grow forever without performance limitations. In his session at Cloud Expo, Alex Gorbachev, President of Intelligent Systems Services Inc., shared foundation principles of Ceph architecture, as well as the design to deliver this storage to traditional SAN storage co...
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17th Cloud Expo, taking place Nov 3-5, 2015, at the Santa Clara Convention Center in Santa Clara, CA, will feature technical sessions from a rock star conference faculty and the leading industry players in the world. Cloud computing is now being embraced by a majority of enterprises of all sizes. Yesterday's debate about public vs. private has transformed into the reality of hybrid cloud: a recent survey shows that 74% of enterprises have a hybrid cloud strategy. Meanwhile, 94% of enterprises ar...
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Discussions about cloud computing are evolving into discussions about enterprise IT in general. As enterprises increasingly migrate toward their own unique clouds, new issues such as the use of containers and microservices emerge to keep things interesting. In this Power Panel at 16th Cloud Expo, moderated by Conference Chair Roger Strukhoff, panelists addressed the state of cloud computing today, and what enterprise IT professionals need to know about how the latest topics and trends affect t...
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"We provide a web application framework for building really sophisticated web applications that run on a browser without any installation need so we get used for biotech, defense, and banking applications," noted Charles Kendrick, CTO and Chief Architect at Isomorphic Software, in this SYS-CON.tv interview at @DevOpsSummit (http://DevOpsSummit.SYS-CON.com), held June 9-11, 2015, at the Javits Center in New York
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In the midst of the widespread popularity and adoption of cloud computing, it seems like everything is being offered "as a Service" these days: Infrastructure? Check. Platform? You bet. Software? Absolutely. Toaster? It's only a matter of time. With service providers positioning vastly differing offerings under a generic "cloud" umbrella, it's all too easy to get confused about what's actually being offered. In his session at 16th Cloud Expo, Kevin Hazard, Director of Digital Content for SoftL...
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Today air travel is a minefield of delays, hassles and customer disappointment. Airlines struggle to revitalize the experience. GE and M2Mi will demonstrate practical examples of how IoT solutions are helping airlines bring back personalization, reduce trip time and improve reliability. In their session at @ThingsExpo, Shyam Varan Nath, Principal Architect with GE, and Dr. Sarah Cooper, M2Mi's VP Business Development and Engineering, will explore the IoT cloud-based platform technologies drivi...
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Patient Care
Meet our doctors: Reconstructive urologist Kevin Chan on quality of life
The childhood journal of Kevin Chan, M.D., foreshadowed his future: At the tender age of 6, he wrote that he wanted to be a surgeon when he grew up. "I liked the idea of fixing broken arms and legs," Chan said. "Back then, those were the procedures I could relate to."
Although his passion for medicine never waned, Chan eventually chose a new specialty. Today he is head of reconstructive urology and a clinical associate professor of surgery at City of Hope, specializing in urology and urologic oncology.
Chan's interest in urology was launched soon after he entered USC medical school and met Donald G. Skinner, M.D., its urology chair. "He did these amazingly elegant urologic surgeries, and afterward the patients were doing very well," Chan said. "I was immediately drawn to urology."
In particular, Chan was inspired by the neobladder procedure pioneered by Skinner. In this complex surgery, a new bladder is created out of intestine, and the kidneys are connected to this pouch, which is connected to the urethra, or as Chan explains to his patients, "the original plumbing."
According to Chan, if a patient's bladder needs to be removed, most urologists offer only an "incontinent diversion," in which the urine drains into an external bag.
However, City of Hope has a much higher percentage of "continent diversions," either the neobladder or an Indiana pouch, an internal pouch fashioned from intestine that allows the patient to drain urine by passing a tube through a small opening in the abdomen, called a stoma. No drainage bag is necessary. » Continue Reading
Our bladder cancer experts give patients more, and better, choices
"With bladder cancer, the majority of patients that I see can be cured," said urologist Kevin Chan, M.D., head of reconstructive urology at City of Hope. "The challenge is to get patients the same quality of life that they had before surgery."
To meet this challenge, Chan and the urologic team at City of Hope ensure that bladder cancer patients who need a cystectomy, or bladder removal, are fully aware of their options. According to Chan, the majority of urologic surgeons will recommend only an "incontinent diversion," in which the urine drains into an external bag.
But at City of Hope, 60 percent of patients receive "continent diversions" — either a neobladder or Indiana pouch—in which a section of intestine is used to create an internal reservoir. The neobladder allows patients to urinate out of their urethra, whereas the Indiana pouch results in a stoma on the abdomen that patients catheterize to empty.
"We spend an hour with each patient, explaining all three reconstructive procedures," said Chan. "We go through the pros and cons of each one in that patient's particular situation. And as long as it's reasonable and makes sense from a cancer perspective, we will do everything we can to give them the reconstruction they want." » Continue Reading
The facts about spinal tumors (w/PODCAST)
The spine can be affected by many different kinds of tumors.
Malignant, or cancerous, tumors can arise within the spine itself. Secondary spinal tumors, which are actually much more common, begin as cancers in another part of the body, such as the breast and prostate, and then spread, or metastasize, to the spine.
Because the spinal cord is enclosed within the rigid, bony spinal column, any abnormal growth can cause problems by compressing the spinal cord and nerves, or compromising the structural integrity of the spine.
Here, City of Hope's Mike Chen, M.D., Ph.D., an assistant professor of neurosurgery, discusses spinal tumors, their diagnosis and how City of Hope is leading the way in less-invasive spine tumor surgery.
For other interviews with City of Hope experts, go to our list of City of Hope podcasts.
Learn more about becoming a patient or getting a second opinion by visiting our website or by calling800-826-HOPE (4673). You may also request a new patient appointment online. City of Hope staff will explain what's required for a consult at City of Hope and help you determine, before you come in, whether or not your insurance will pay for the appointment.
City of Hope nurse receives Oncology Nursing Society's 2015 Cancer Award
Although most cancer occurs in older adults, the bulk of cancer research doesn't focus on this vulnerable and fast-growing population.
City of Hope and its Cancer and Aging Research Team aim to change that, and they're getting a significant boost from Professional Practice Leader Peggy Burhenn, R.N., M.S., C.N.S. As the 2015 recipient of the Oncology Nursing Society's Excellence in Care of the Older Adult with Cancer Award, Burhenn is calling attention to the overarching need for such care, as well as to City of Hope's efforts and its progress.
The Oncology Nursing Society is a national organization for oncology nurses that supports education, research and certification. It is the largest organization of its kind in the U.S. and sets standards for oncology care. It gives this particular award each year "to recognize and support an oncology nurse who demonstrates age-sensitive health interventions, quality care, and symptom management to older adult patients with cancer." Burhenn received a similar award from the Los Angeles chapter of the organization in fall 2014.
"It is truly an honor for me to receive this award," Burhenn said. "I accept it not only for me but for my colleagues who are taking the journey with me to improve care for older adults, specifically the geriatric resource nurses, geriatric patient care assistants and other members of the Geriatric Resource Interdisciplinary Team, which I like to call GRIT." » Continue Reading
Brain tumor patient: 'I am enjoying my life for the first time in years'
Liz Graef-Larcher's first brain tumor was discovered by accident six years ago.
The then-48-year-old with a long history of sinus problems and headaches had been sent for an MRI, and the scan found a lesion in her brain called a meningioma – a tumor that arises in the meninges, the layers of tissue that cover and protect the brain and spinal cord.
Meningiomas compress the nerve tissues near them, and can cause a variety of problems including seizures, headaches, blurred vision. and personality or memory changes. They're the most common type of brain tumor in adults, according to the American Cancer Society, and occur twice as often in women.
The tumors occur in approximately seven to eight of every 100,000 people and about 80 percent are noncancerous. They can be removed by surgery, but unless the meningioma is causing symptoms, most doctors, including Graef-Larcher's, usually advise monitoring over time.
Then, in 2009, Graef-Larcher was given a series of follow-up MRIs, and this time the scans found another brain tumor – one that had metastasized from her lung. "Although I had no symptoms, my doctor told me that I had cancer in my pelvis, abdomen, lungs and brain," she said. » Continue Reading
To lower readmissions, City of Hope trains others in postdischarge care
If there is one truism about hospital stays it is that patients want to get out. For many, however, the joy of being discharged is tempered by the unexpected challenges that recovery in a new setting may pose.
Even with professional help, the quality of care and treatment that patients receive at City of Hope is hard to replicate in the home or even in a professional care facility. Readmission to the hospital may be required to attend to issues that might have been resolved had the original posthospital care been more thoughtful; the training a bit more comprehensive.
That was the situation that Brenda Thomson, City of Hope's director of case management and village operations, observed about two years ago when she began looking at patient readmissions.
"What City of Hope does far exceeds what [patients] get at other places," Thomson said. "[Patients] may leave with quite extensive drains, wounds and medication regimens."
She looked at the situation and found that some care providers had gaps in their procedures when it came to treating patients with specialized needs. And these were not just in-home care providers. She found this was also the case at long-term acute facilities, skilled nursing facilities, acute rehab and hospice care.
So Thomson began developing a training program to remedy the situation. Led by City of Hope, the program is now called the Transition of Care Community Coalition and includes 35 of the leading transitional health care organizations, with 90 individual participants, from Los Angeles, Riverside, San Bernardino and Orange County counties.
New scholarship for nurses pays special tribute to exceptional care
Ask any patient: Nurses are as pivotal in their care as doctors. They answer the call of a patient in the middle of the night, they hold the patient's hand as he or she takes on yet another round of treatment and, in the best-case scenario, they wave goodbye as the patient leaves the hospital, healthy and happy.
When everyone has gone home for the day and the family is finally sleeping, nurses remain. No matter what road a patient takes, nurses are the constant, supporting them along the ride.
Now, the spouse of one former City of Hope patient is giving back to the institution's nurses in a big way. » Continue Reading
Obesity and breast cancer: The risk is real. Now we must help reduce it
That's not an echo you hear, it's another study linking weight to breast cancer risk. It's also another reason to improve the health of our overall community.
In a report published online June 11 in the journal JAMA Oncology, researchers have concluded that women who are both obese and postmenopausal face a substantially higher risk of invasive breast cancer than their normal-weight counterparts.
They based their findings on data from more than 67,000 postmenopausal participants in the Women's Health Initiative, which measured height, weight, frequency of mammograms and incidence of breast cancer.
The risk of invasive breast cancer was greatest for women with a body mass index greater than 35, the researchers found; they had a 58 percent higher risk than normal-weight women. A normal body mass index for women is considered to be 25. If you're wondering what a "greater than 35 BMI" looks like, the BMI calculator from the National Heart, Lung, and Blood Institute calculates that a woman who is 5'6″ and weighs 220 pounds would have a BMI of 35.5. » Continue Reading
Pediatric picnic helps young patients 'feel normal for a day'
Cancer and other life-threatening illnesses can be overwhelming experiences for adults. For children, who lack the life experience and context to put their diagnosis in perspective, the treatment and follow-up can be especially isolating. City of Hope's youngest patients recently got a chance to overcome that isolation.
More than 1,700 guests — City of Hope's pediatric patients and survivors, plus their families — gathered on City of Hope's Duarte campus for a special celebration of life, complete with kids, adults, doctors and nurses, all of whom understand the impact of treatment for cancer and other diseases.
The "Pacific Paradise"-themed pediatric picnic featured carnival-style games, comic artists, a face-painting booth, themed play zones, performances, and special appearances by cast members from Disney Channel's comedy series "K.C. Undercover" and "Girl Meets World." Festivities even included a "City of Hope's Got Talent" variety show featuring pediatric cancer survivors.
Most important, the picnic gave patients and their families the chance to have a good time with other patients and families who had experienced, or were still experiencing, the treatment journey. It also gave patients a chance to connect with their doctors, nurses and other health care providers in a nonclinical environment. » Continue Reading
Healthy Living grants will boost health of San Gabriel Valley residents
Small is beautiful.
That's the idea behind City of Hope's Healthy Living Community Grant Program, according to Nancy Clifton-Hawkins, M.P.H., M.C.H.E.S, community benefit manager at City of Hope.
As part of a pilot project designed to improve the overall health of its home community, City of Hope will give about $30,000 in grants to organizations that help San Gabriel Valley residents eat right, exercise and make other lifestyle choices that can reduce their risks of cancer and diabetes. "Most likely, this means six awards of $5,000 each," Clifton-Hawkins said. "We recognize this may not seem like a lot of money. But, in this case, a little can go a long way."
The goal is to provide what she called "sparks" to start new projects and improve existing ones "through creativity and passion" and "by leveraging resources such as funding and networking."
"We are going to be able to address some of the issues around health, health care and access that are not in our wheelhouse," Clifton-Hawkins said, referring to the institution's core missions of lifesaving patient-focused cancer care and biomedical research. "There are wonderful nonprofits, government agencies and other organizations that do this stuff every day. The point is to help connect the dots, invest in what they do and encourage them to take it to the next level." » Continue Reading