Hazard: Wind gusts to 80 km/h. The winds will be strongest along the shore of Lake Erie.

Timing: 12 a.m. EDT to 8 a.m. EDT Today.

Minor tree damage and localized power outages are possible.
#ONStorm . ...read more

Best Baked Potatoes
I never thought anyone needed a recipe for Baked Potatoes until I tried this method. Now I’m hooked and it’s the only way I’ll ever want to make baked potatoes again! I just don’t think they get any better than this.

#Potatoes #Salt #VegetableOil

Servings: 4
Ready in: 1 hour 10 minutes
Prep: 5 minutes
Cook: 1 hour 5 minutes

Ingredients:
4 (7 - 9 oz. each) russet potatoes, scrubbed clean and rinsed
1/2 cup warm water
2 Tbsp (32g) salt
1 Tbsp vegetable oil

Instructions:
1. Preheat oven to 450 degrees F. Place a wire rack over a rimmed 18 by 13-inch baking sheet.
2. Pierce each potato 6 times (3 times on two sides) with a fork.
3. In a large bowl, whisk together water and salt until salt has dissolved.  
4. Roll each potato in salt water to coat entirely, transfer to a wire rack while spacing evenly apart.
5. Bake in preheated oven until center registers 205 degrees F on an instant read thermometer (potatoes should almost be soft inside when pressed).
6. Brush potatoes with vegetable oil, return to oven and bake 10 minutes longer.
7. Remove from oven and immediately cut a slit or "X" across to release steam. Using a kitchen towel squeeze ends to open then top as desired.

Notes:
You want to use potatoes that are very similar in size so they'll finish up at the same time.
I recommend eating these baked potatoes right away. If you prep them in advance and them wrap them in foil to keep warm, the steam builds up inside of them and they can become dense.
Recipe source: from Cook's Illustrated ...read more

Furry Friday

Apple Pecan Chicken Salad
Apple Pecan Chicken Salad – this fall inspired recipe is loaded with crisp sweet apples, crunchy pecans, fresh flavorful rosemary, lightly tart cranberries and plenty of chicken. And you’ll love this lighter, creamy dressing made with mostly Greek yogurt and a little bit mayonnaise.

#Apples #Chicken #Cranberries #GreekYogurt #Honey #Mayonnaise #Mustard #OnionPowder #Pecans #RedWineVinegar #Rosemary

Servings: 3 servings
Ready in: 20 minutes
Prep: 20 minutes
Ingredients:
Salad
1 lb boneless skinless chicken breasts, cooked, cooled and dice into small cubes
1 1/4 cups chopped golden delicious apple, or gala or fuji apple (chop small)
1/3 cup chopped pecans
1/3 cup dried cranberries, roughly chopped
Dressing
1 (5.3 oz) container fat-free plain greek yogurt (heaping 1/2 cup)
2 Tbsp mayonnaise
1 Tbsp red wine vinegar
2 1/2 tsp finely chopped rosemary
1 tsp dijon mustard
1/2 tsp honey
1/2 tsp onion powder
Salt and freshly ground black pepper
Lettuce or whole grain bread, for serving

Instructions:
1. Add chicken, apples, pecans and cranberries to a large mixing bowl.
2. In a separate small mixing bowl mix together greek yogurt, mayonnaise, red wine vinegar, rosemary, mustard, honey and onion powder. Season with salt and pepper to taste.
3. Pour over chicken mixture then toss to evenly coat. Serve in lettuce or on whole grain bread.

Notes:
Nutrition estimate based on using lettuce leaves not bread. ...read more

California Roll Sushi Bowls
All the flavors of the traditional California Roll in a simplified deconstructed version! Seasoned sushi recipe is layered together with crab, nori, fresh veggies and sriracha mayo for one crave-able bowl you'll want to make again and again!

#Avocados #Carrots #Crab #Cucumber #Ginger #Mayonnaise #Rice #RiceVinegar #SesameSeeds #SoySauce #Sriracha #Sugar

Servings: 5
Ready in: 40 minutes
Prep: 15 minutes
Cook: 25 minutes

Ingredients:
2 cups dry sushi rice or calrose rice
5 Tbsp rice vinegar , divided
2 Tbsp granulated sugar
1/2 tsp salt
1/4 cup light mayonnaise or regular mayonnaise
1 1/2 Tbsp sriracha
1/4 cup low-sodium soy sauce
10 oz imitation crab or lump crabmeat , torn or chopped into small bite size pieces
1 1/2 cups diced English cucumber
3/4 cup roughly chopped matchstick carrots
1 nori sheet , chopped or crumbled into small pieces (add more if you'd like)
1 1/2 Tbsp chopped pickled sushi ginger
1 large avocado , peeled and diced
Black and toasted sesame seeds , for garnish

Instructions:
1. Place rice in a fine mesh strainer and rinse under cold water until water runs clear (it will take about 2 minutes of rinsing). Tap bottom of strainer with palm of your hand until water no longer falls from strainer (it should be well drained).
2. Transfer rice to a medium saucepan along with 2 1/4 cups water. Bring mixture to a full boil then reduce heat to low, cover with lid and simmer 15 minutes. Remove from heat, keep covered and let rest 10 minutes.
3. Meanwhile, in a small saucepan combine 4 Tbsp of the vinegar with the sugar and salt. Heat over medium heat, cook and whisk until sugar has dissolved. Remove from heat, let cool while rice is resting then pour vinegar mixture over rice and toss to evenly coat.
4. In a small mixing bowl whisk together mayonnaise with sriracha. Transfer to a sandwich size resealable bag. Set aside.
5. Separately in a small mixing bowl whisk together soy sauce and remaining 1 Tbsp vinegar, set aside.
6. In a large mixing bowl gently toss together crab meat, cucumber, carrots, nori, ginger and avocado OR keep it separate and just divide chopped ingredients into sections over a rice layer in serving bowls.
7. Divide prepared rice among 4 or 5 bowls. Top with crab mixture.
8. Spoon soy sauce mixture over top of each serving. Cut a small tip from one corner of the resealable bag and drizzle sriracha mayo over each serving. Serve shortly after preparing (the avocado will start to brown). ...read more

Cauliflower

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Caramel Apple Mini Cheesecakes {with Streusel Topping}
These tempting mini cheesecakes are the perfect party or after dinner treat! They're loaded with tender apples and finished with the most decadent toppings!

#Apples #Butter #CreamCheese #Eggs #GrahamCrackers #LemonJuice #Oats #SourCream #Sugar #VanillaExtract

Servings: 18
Ready in: 3 hours 55 minutes
Prep: 30 minutes
Cook: 25 minutes

Ingredients:
Crust
10 graham crackers sheets , finely crushed (1 1/3 cups)
2 1/2 Tbsp granulated sugar
1/4 tsp ground cinnamon
6 Tbsp unsalted butter , melted
Streusel
1/2 cup all-purpose flour
1/4 cup quick oats
1/4 cup + 2 Tbsp packed light-brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
1/4 cup unsalted butter , cold and diced into 1/2-inch cubes
Filling
2 (8 oz) pkgs cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract
1 lb granny smith apples , peeled, cored and finely chopped*
2 tsp lemon juice
Topping
Salted caramel sauce , see notes for recipe

Instructions:
1. For the crust:
2. Preheat oven to 325 degrees. In a mixing bowl, whisk together graham cracker crumbs, sugar and cinnamon. Pour in butter and using a fork, stir until evenly moistened.
3. Divide mixture among 18 paper lined muffin cups, adding a rounded tablespoon to each cup. Press into an even layer. Bake in preheated oven 5 minutes, then remove from oven and allow to cool.
4. For the streusel:
5. In a mixing bowl, whisk together flour, quick oats, brown sugar, cinnamon, nutmeg and salt. Add cold butter and using fingertips, rub butter into dry mixture until it comes together it small crumbles and pieces of butter are no longer visible. Transfer to refrigerator while preparing apples and filling.
6. For the filling:
7. In a bowl, toss chopped apples with lemon juice, set aside.
8. In a mixing bowl, using an electric hand mixer set on medium-low speed, cream together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.
9. To assemble cheesecakes:
10. Divide cheesecake batter evenly among 18 muffin cups pouring filing over crust (I used a 1/4 cup and filled it about 3/4 full). Divide apples evenly over cheesecake layer, then finish by sprinkling a heaping tablespoon of the streusel over tops.

11. Bake in preheated oven 23 - 25 minutes. Cool at room temperature 30 minutes, then transfer to fridge and chill 3 hours. Serve with caramel sauce.
12. *This is about 3 small granny smith apples. I recommend chopping very small so they can cook all the way through, almost mincing them (even smaller than that pictured because mine weren't quite tender all the way through).
13. Recipe Source: Inspired by Paula Deen's Cheesecake Bars

Notes:
Salted caramel sauce recipe link HERE.

cookingclassy ...read more

I’m not making fun of pot culture, I’m dead serious when I say, this one smells like Fruit Loops.