In case you missed the list of Ford cars recalled due to faulty door latches… here's a complete list for you!



*2012-2014 FORD FIESTA          

*2013-2014 FUSION           

*2013-2014 LINCOLN MKZ






Grapefruit Pineapple Soda Syrup

Grapefruit Pineapple Soda Syrup  

From 2 pink grapefruit, cut 5 long strips peel; place in 2-qt. saucepan with 2 c. water. Squeeze juice into blender. Add 2 c. pineapple chunks, 2 c. sugar and 1/8 tsp. salt; blend until smooth. Add to pan with peel; heat to boiling on high, stirring. Cool; strain into glass pitcher. Mix with seltzer.  

MAKES 6 cups. Each 1/4 c. about 80 cals, 0 g protein, 21 g carbs, 0 g fat, 0 g fiber, 15 mg sodium.  

Best Slow Cooker Recipes For You

Slow-Cooked Chipotle Pork
Directions: In processor, puree 1 med. onion, quartered; 1/2 c. each chicken broth and ketchup; 1/4 c. each chipotles in adobo and creamy peanut butter; 5 cloves garlic; and 2 Tbsp. cocoa until smooth. Sprinkle 1 tsp. salt all over 1 boneless pork shoulder (about 3 to
4 lbs.), quartered; place in 6- to 7-qt. slow-cooker bowl. Pour onion mixture over pork. Cook 5 to 6 hours on High or 8 to 9 hours on Low until pork is tender but not falling apart. Transfer pork to cutting board. Pour sauce into fat separator. When pork is cool enough to handle, remove and discard fat. Pull pork into bite-size chunks. Serve over curly egg noodles along with sauce. Garnish with orange wedges and green onions.
SERVES 8. About 300 cals, 26 g protein, 14 g carbs, 16 g fat (5 g sat), 3 g fiber, 655 mg sodium.

Pecan-Stuffed "Baked" Apples
Directions: Trim bottom 1/4 in. off apples so they sit flat; place in 7- to 8-qt. slow-cooker bowl. In med. bowl, with fingers, combine pecans, cherries, 4 Tbsp. soft butter, brown sugar, allspice, 1/4 tsp. pepper and pinch of salt. Stuff into centers of apples. Pour 3/4 c. apple juice around apples. Cover bowl with lid and cook on Low 4 hrs. or until tender. Serve warm, with ice cream.
SERVES 6. About 285 cals, 1 g protein, 42 g carbs, 14 g fat (5 g sat), 7 g fiber, 95 mg sodium.


Mediterranean Cooking with Bocca Di Bacco

Mediterranean Cooking with Bocca Di Bacco Executive Chef, Kristin Sollenne


Gazpacho with Jumbo Lump Crab Meat & Avocado



6 peeled plum tomatoes chopped

1 cup watermelon chopped

½ cup cantaloupe melon chopped

2 cucumbers chopped

½ cup celery chopped

2 cup yellow, green and red pepper

¼ cup red onion

1 Jalapeño

½ cup cilantro

¼ cup basil

1 fresh lime squeezed

4 cups tomato juice

1 Tablespoon spoon red vinegar

1 Tablespoon Worcester sauce

1 teaspoon Tabasco

1 cup olive oil

Salt and pepper to taste



1 LB Jumbo Lump Crabmeat

2 Avocados sliced


Blend all ingredients to preferred consistency and serve with crabmeat and avocado slices, sprigs of chives for garnish. The longer you let the gazpacho site, the more flavorful the dish will be.





Skewered Jumbo Shrimp, Sautéed Lima Beans



Serves 4

16 Jumbo Shrimp – peeled, cleaned and deveined

2 T extra virgin olive oil

2 garlic cloves, sliced

2 Plum tomatoes, chopped

4 skewers


Lima Beans

1 lb Jumbo Lima Beans

2 T extra virgin olive oil

4 carrots, diced

1 sweet onion, diced

4 celery stalks, diced

1 garlic clove, sliced

1 cup dry white wine

4 plum tomatoes, chopped





  1. Day before preparation – soak lima beans in water over night. Peel, clean and devein shrimp and place four shrimp on each skewer and refrigerate until ready to use (optional). You can also clean the shrimp the day of.
  2. In a large pan, heat olive oil, and garlic. Add carrots, celery, onion, salt, pepper and sauté together for 8-10 minutes. Until cooked through.
  3. Add white wine, fresh tomatoes, dash of oregano and chopped parsley. Continue to sauté for another 3-5 minutes.
  4. Take skewers out of the refrigerator, and drizzle with olive oil, and salt and pepper both sides. 
  5. In a large skillet heat olive oil and sauté skewers in pan for 2 min (or until color is pink) and then turn over. Add slices from 1 garlic clove and fresh tomatoes. Cook for an additional 2 minutes or until cooked.
  6. Place lima beans in the center of the dish, and place shrimp skewer on top. Drizzle olive oil over and serve!


Roasted Red Beet Salad, herb crusted goat cheese, string beans




Serves 4

2 large beets, scrubbed and trimmed

1 lb string beans, ends trimmed

½ cup toasted walnuts

2 T scallions, sliced

2 T Extra virgin olive oil

salt and pepper to taste


Herb Crusted Goat Cheese

2 T thyme leaves, chopped

2 T rosemary leaves, chopped

2 T Parmesan Cheese



For the roasted beets: Preheat over to 425 degree F. Wrap each beet in foil and roast them on a baking sheet until tender, about 45 minutes to 1 hour. Once tender, cool the beets in their foil packet for a few minutes, and then take off the skin. The beets need to still be a little warm to be able to remove the skins easily. Thinly slice the beets.


For the string beans: Blanch string beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, about 2 minutes. Drain and immediately place in an ice bath. Heat a large pan with olive, garlic and shallots. Add the green beans and continue to sauté for 3-5 minutes.


For the Herb Crusted Goat Cheese: Mix all herbs together in a medium bowl. Roll a log of goat cheese to cover the length of the log. Cut log to desired size segments and lay on a baking trey, sprinkle with parmesan cheese and put in broiler on high heat to create a golden parmesan crust on goat cheese segment.


Place beet slices in the middle of the dish, then string beans on top and top with herb crusted goat cheese. Drizzle with a lemon vinaigrette and toasted walnuts. Serve warm and enjoy!



Grilled Angus Sirloin Steak, Barolo Reduction Sauce, Roasted Potatoes




Serves 4

4 – (10 oz) Top Sirloin Steaks

2 LB red potatoes, cut into quarters

1 teaspoon finely chopped rosemary

Extra virgin olive oil

Salt & pepper to taste


Barolo Reduction Sauce

1 bottle Barolo

½ cup shallots

1 T olive oil

Thyme sprig

Salt & pepper to taste


For the Steak: Season both sides with extra virgin olive oil, salt and pepper until evenly coasted. Place steaks on the grill and cook for 8-15 minutes depending upon thickness and desired doneness.


For the Potatoes: Preheat oven to 450 degrees F. Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer. Bake in preheated oven for 20 – 25 minutes, stirring occasionally.

For the Barolo Reduction Sauce: Heat the oil in a saucepan. Add the shallots and thyme and sauté until over high heat for 5-7 minutes, continuously stirring. Add the wine and reduce for 20 – 25 minutes, until consistency thickens. Strain the sauce and drizzle over the steak.

Serve the steak with the Barolo reduction drizzled on top and the potatoes on the side.




Recipes to Switch Up Your Grilling Routine

Recipes to switch up your grilling routine this summer with Chalk Point Kitchen Executive Chef Joe Isidori



Spicy Tuna Sashimi Burger


5oz Yellowfin Tuna loin

2T spicy mayo

½ avocado, sliced lengthwise

2.5oz package radish sprouts

4 rings pickled red onions

Togarashi to taste

Salt and pepper to taste

1 Martin's potato roll

Extra virgin olive oil


For Spicy mayo


1T Sriracha

1c Japanese mayo


Mix together in a small bowl.


For pickled red onions


1 red onion, sliced into rings

1.5c water

.5c cider vinegar

1pc clove

1pc star anise

¼ stick cinnamon


Bring water and vinegar to a boil. Place onions and dry spices into a mason jar. Pour heated vinegar solution over the onions and dry spices. Steep 45min then cool. Best if used the next day.


For Tuna


Season tuna loin with salt, pepper and togarashi. Apply olive oil on both sides and place on heated grill.

Grill both sides for approximately 2.5 minutes. Remove and rest. Slice tuna against the grain into thin strips.


For assembly


Lightly toast Martin's potato roll. Arrange sliced tuna on the roll. Apply spicy mayonnaise and top with pickled red onion, sliced avocado and radish sprouts. Enjoy!




Heirloom Tomato Salad


1lg Heirloom tomato, cut into large 1.5” pieces

¼c zinfandel vinegar

¼ extra virgin olive oil

4lg basil leaves, torn

Salt and pepper to taste

Buttermilk dressing


For Buttermilk dressing


1c Japanese mayonnaise

½c buttermilk

¼c sour cream

1 t garlic powder

1 t onion powder

1 t dijon

½c dill chopped finely

1T apple cider vinegar

1T lemon zest

Salt and pepper to taste


Combine all ingredients in a medium size bowl.


For assembly


Apply a small pool of buttermilk dressing on a plate. Dress cut heirloom tomatoes with vinegar, extra virgin olive oil, salt and pepper in a large bowl. With a slotted spoon, place marinated tomatoes on the dressing. Garnish with torn basil.



Grilled Zucchini


1lg zucchini, sliced lengthwise into just under ½ inch strips

½c garlic aioli

1 sprig picked parsley

¼c chopped katamala olives

1 t ground coriander

Extra virgin olive oil

Sea salt and pepper to taste


For garlic aioli


6 cloves of garlic

1c Japanese mayonnaise


Roast garlic at 400F for 45 minutes or until meltingly soft. In a blender, place roasted garlic and mayonnaise and blend until combined.


For Zucchini


Season zucchini with sea salt, pepper and coriander. Place on heated grill and cook on one side rotating to form two hash marks. Approximately 3 minutes.


For assembly


Place grilled zucchini on a plate in a single layer spread out. Spoon garlic aioli on top. Sprinkle chopped olives. Garnish with picked parsley.




Shrimp Salad


3 Mexican Gulf white shrimp (U12), poached and chopped

½c lemon aioli

1 t chopped tarragon

15pc capers

1 t ground coriander

Extra virgin olive oil

Salt and pepper

1 pint court bouillon


For Lemon aioli


½c Japanese mayonnaise

1 t lemon zest

1 t lemon segments


Zest one lemon. Then trim zested lemon. Remove segments with a knife and remove seeds. In a blender put mayonnaise, zest, segments and blend till combined.


For Shrimp and Court Bouillon


1 ½c water

½c white wine

1 lemon juiced

1 onion, chopped

½ celery, chopped

1 garlic clove

1 t black peppercorns

1 sprig of thyme

1 bay leaf


Combine all ingredients in a pot and bring to a boil. Drop to a simmer and add shrimp. Poach for about 5 minutes until just cooked. Remove and shock in an ice bath until cool. Peel and chop.




In a large bowl, mix shrimp, lemon aioli, tarragon and capers. Season with salt, pepper and coriander. Spoon onto a plate and enjoy with your favorite chips.   




Strawberries and Cream


1 pint fresh strawberries, husked and quartered

2 leaves basil, torn

½c confectioner's sugar

1c heavy cream

1 vanilla bean, split in two


For strawberries


Macerate strawberries with ¼c confectioner's sugar and half vanilla bean scrapped. Let sit for 30 minutes.


For whipped cream


Combine cream, ¼c confectioner's sugar and remaining half of vanilla bean scrapped. Whip until soft to medium peaks.


For assembly


Spoon macerated strawberries in a small serving bowl. Top with whipped cream. Garnish with basil.









Italian Summer Cooking with Executive Chef Andrea Montobillo of Asellina

Roasted Branzino in Aquapazza




Branzino filet



Ciabatta Bread

1ea  2”





Taggiasca olives



Cherry tomatoes









Lemon zest



Fish stock



Tomato sauce





















White wine




Season a 2 inch slice of Ciabatta bread with extra virgin olive oil salt pepper and place in the preheated oven  at 350 degree until is golden and toasted

In a medium size sauté pan add olive oil one clove of crushed garlic a spring of rosemary and tyme.

When the oil is hot add the filet of Branzino (previously seasoned with salt and pepper) with the skin down.

When the branzino has a nice crust flip the filet and place it into an oven pan and roast in the oven.

In the same pan add capers, olives, parsley, cherry tomatoes, leeks. Cook for 30 second and deglaze with white wine.

Add the fish stock and the tomato sauce. And cook for couple of minutes.

At this point the branzino will be done.

Place the toasted bread in the middle of a shallow bowl, poor the Aquapazza sauce on top of the bread.

Place the branzino on the top of the bread and finish with olive oil and lemon zest


Pizza Estiva







Heirloom tomatoes



Extra virgin olive oil



Pizza dough



Salt and pepper

to taste



Start charcoal fire or preheat gas grill to medium-high heat.

Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.

Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.

Place the sliced heirloom tomatoes in the middle of the crust season with extra virgin olive oil. Place the burrata on the top, add the arugula and season with extra virgin olive oil and Vincotto vinegar, salt and pepper.

Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned. Remove from grill and serve immediately




Pizza Dough

Caputo flour 



fresh yeast









Combine the flour, salt in the bowl. Dissolve the yeast into the warm water. Combine the flour and the yeast/water  In a stand mixer beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 10 oz balls. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

Bresaola Salad




Shaved baby fennel












Olive Oil



Salt and pepper

to taste



Slice the Bresaola very thin and place in the middle of a flat plate.

Season with salt pepper, extra virgin olive oil and lemon.

In bowl season the Arugola and the shaved baby fennel with salt pepper, extra virgin olive oil and lemon.

Place the Arugola on top of the sliced bresaola and finish with shaved pecorino cheese

Recipes From Friday's Cooking Segment with Chef Scott Leibfried

Carolina BBQ Chicken

  • Grilled chicken breast
  • Roasted tomatoes
  • Onions and peppers
  • Sweet corn
  • Baby kale
  • Scallions
  • Red quinoa
  • Cilantro

BBQ Sauce

  • Mustard of choice
  • Vinegar
  • Agave
  • Onions
  • Garlic

Saute the quinoa, roasted onions and peppers, sweet corn and baby kale over a medium heat.

Grill the chicken at the same time.

Move the sauteed ingredients into a large bowl and top it with the sliced grilled chicken.

Add the homemade Carolina BBQ sauce on top.

Add green onion and cilantro for garnish.

Balkan Burger

  • Spiced chicken burger
  • Fennel cabbage slaw
  • Sliced tomato
  • Roasted red pepper spread
  • Cucumber mint yogurt

Fennel Cabbage Slaw

  • Shaved cabbage
  • Shaved fennel
  • Shredded carrots
  • Jalapeno
  • Rice wine vinegar

To Assemble:

Heat the chicken burger

Heat the 100% whole wheat laffa(pocketless pita)

Spread roasted red pepper spread on half of the laffa

Spread cucumber mint yogurt on the other half

Finish with sliced tomatoes and jalapeno slaw

Serve with a side of pickles

The Honor Roll of Best Hospitals 2014-15

Healthy Grilling Recipes for Summer

Grilled chicken skewers - with tropical fruit rather than just veg.

Mango, papaya, onions, bell peppers.

Marinade and dressing

  • ½ cup carrot juice
  • ½ cup ginger juice
  • ¼ cup miso paste
  • ½ cup rice vinegar
  • 1 cup blended oil

Combine all but the oil in a blender.

Drizzle oil to emulsify.

Grilled asparagus

chili lime salt – combination of dried lime zest, chili powder, and sea salt.

Citrus Gremolata

  • 1 cup chopped parsley
  • 1 T chopped thyme
  • 2 T chopped capers
  • 1 T lemon zest
  • Juice of 1 ½ lemons
  • 1 cup evoo

Combine ingredients.

Summer grilled Mexican corn

  • Sriracha mayo
  • Cotija cheese
  • Cilantro
  • Chili powder

Tomato watermelon salad - serves 6-8

  • 2# seedless watermelon, cleaned and cut 2” thick – season with salt pepper and olive oil as a steak for grilling
  • 3 heads of radicchio cut into 1/8ths, marinated in the dressing and grilled
  • 24 baby heirloom or multi-colored vine ripe tomatoes, cut into 2-inch wedges


  • ¼ cup fresh ginger juice
  • ½ cup aged balsamic vinegar
  • 1 cup extra virgin olive oil

For the platter:

Arrange the grilled items on a large platter or in a large bowl, drizzle the dressing and top with

  • ¼ cup mint, roughly chopped
  • 2 cups baby arugula
  • 1 cup thin sliced spring onions, or scallions
  • 2 cups crumbled feta cheese

Drizzle more dressing and season with sea salt & freshly ground black pepper


Steak – chili rub.

Chili Rub 

  • ½ cup Smoked Paprika
  • ¾ cup Guajillo chili powder
  • ¾ cup New Mexico Chili Powder
  • ¼ cup Ancho Chili Powder
  • 1/8 cup Ground Coriander
  • 1/8 cup   Ground Cumin
  • 1/3 cup   Kosher Salt

Latest Recalled GM Vehicles

• 2014 Chevrolet Malibu/2.5L
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• 2007-2010 Saturn Auras
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