Posts by Paul Scott

Culinary Corner: Warm Eggplant & Mint Salad

Ingredients 1 large eggplant, cut into 1-inch cubes (about 1 pound) 3 tablespoons olive oil, divided 1/2 teaspoon kosher salt, plus more to taste 1/2 lemon, juiced (about 1 tablespoon) 1 pinch sugar Freshly cracked black pepper, to taste 2 tablespoons fresh mint, roughly chopped Directions Preheat the oven to 400°F. Toss the eggplant cubes, 2 tablespoons of the olive oil, and salt directly on a quarter sheet pan and roast for 30 minutes, or until caramelized and tender. Turn off the oven. Season the cooked eggplant with the lemon juice, sugar, black pepper, the remaining 1 tablespoon of olive oil, and a pinch more salt if
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Culinary Corner: Sparkling Cider Pound Cake

Utah’s hidden gem. The pound cake is incredible and completely reminds me of fall with every bite. Using sparkling apple cider in the batter and the glaze gives it a delicious and unique flavor. Ingredients: 3/4 cup butter, softened 1 1/2 cups sugar 3 large eggs 1 1/2 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup sparkling apple cider      For the Glaze: 3/4 cup confectioner’s sugar 3 to 4 teaspoons sparkling apple cider Directions: Preheat oven to 350°. Line bottom of a greased 9×5-in. loaf pan with parchment paper; grease paper. In a bowl,
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Culinary Corner: Grilled Steak with Asian Dressing

This is a delicious BBQ steak salad with a sesame-rice vinegar dressing. Ingredients: 1 (12 ounce) rib eye steak 1 tablespoon soy sauce 1 teaspoon Montreal steak seasoning, or to taste 1/2 lemon, juiced 2 tablespoons rice vinegar 2 tablespoons olive oil 2 tablespoons white sugar 1/2 teaspoon sesame oil 1/4 teaspoon garlic powder 2 pinches red pepper flakes 10 leaves romaine lettuce, torn into bite-size pieces 1/2 large English cucumber, cubed 1 avocado – peeled, pitted and diced 1 tomato, cut into wedges 1 carrot, grated 4 thin slices red onion 3 tablespoons toasted sesame seeds Directions: Season both
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CLIENT HIGHLIGHT: TERRY & JAN KEEFE

Jan and Terry Keefe are shown at the summit of Wheeler Peak, Great Basin National Park, Nevada, elevation 13,065 ft. Jan grew up in Salt Lake, attending Granite High School. She says she lived a very average life, and some of her favorite childhood memories include spending time with her family, going hunting or camping, and getting a chance to grow closer. She and her siblings – three brothers and two sisters – had everything they needed and their parents treated them well. Her father was a police officer for the Salt Lake City Police Department, and Terry teased her
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Culinary Corner: Sweet Potato Casserole

Ingredients (Filling) 4 tablespoons unsalted butter, melted, plus more for buttering the baking dish 3 cups mashed sweet potatoes (3-4 large potatoes; about 1 3/4 pounds) 1/2 cup milk 1/4 cup brown sugar, packed 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 2 large eggs Ingredients (Topping) 1/2 cup all-purpose flour 1/2 cup brown sugar, packed 4 tablespoons unsalted butter, melted 1/4 teaspoon kosher salt 3/4 cup chopped pecans Directions For the filling: Preheat the oven to 350 degrees F and butter a 2-quart baking dish. Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and
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Culinary Corner: Stuffed Jack-O-Lantern Bell Peppers

A stuffed bell pepper reciep with a festive twist for Halloween. Ingredients: 6 bell peppers, any color 1 pound ground beef 1 egg 4 slices whole wheat bread, cubed 1 small onion, chopped 1 small tomato, diced 2 cloves garlic, minced 1/2 cup chili sauce 1/4 cup prepared yellow mustard 3 tablespoons Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon pepper Directions Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish. Lightly mix together the ground beef, egg, bread cubes, onion, tomato, garlic, chili sauce, mustard, Worcestershire sauce, salt, and pepper in a bowl. Wash
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Culinary Corner: Apple Butter Spice Cake

Topping Ingredients: 1 cup brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 cup chopped pecans     Cake Ingredients: 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, room temperature 1 cup white sugar 3/4 cup apple butter 1 teaspoon vanilla extract 1/2 cup whole bran cereal or wheat germ 1 cup sour cream 2 eggs, room temperature Directions: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan. Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg, and chopped pecans. Sift together
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Social Security & Medicare: What You Need to Know

If you’re recently retired or planning to retire soon, you’ve likely thought about Social Security and Medicare. With so much information out there, sometimes it’s hard to know where to start. That’s why we want to share some of the basic information you need to know about these federal insurance programs. Social Security One of the major benefits of Social Security is that it serves as a predictable, steady and inflation-adjusted income that lasts the rest of your life. The checks roll in like clockwork. It’s just like having a career, only your job now is to just enjoy your
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Culinary Corner: Summer Grilled Pork Chops

Ingredients: 1 1/2 cups lemon juice 1 1/2 cups honey 2 tablespoons Worcestershire sauce 1 clove garlic, minced 1/4 teaspoon dried basil 4 center-cut pork chops, 1/2-inch thick salt and ground black pepper to taste Directions: Mix the lemon juice, honey, Worcestershire sauce, garlic, and basil together in a bowl. Pour about half the marinade into a resealable plastic zipper bag, and place the pork chops in the bag. Squeeze out the air, seal the bag, and refrigerate for at least 2 hours (overnight is best). Refrigerate remaining marinade for basting. Preheat an outdoor grill for medium-high heat, and lightly
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Culinary Corner: Seven Layer Taco Dip

Ingredients: 1 (1 ounce) package taco seasoning mix 1 (16 ounce) can refried beans 1 (8 ounce) package cream cheese, softened 1 (16 ounce) container sour cream 1 (16 ounce) jar salsa 1 large tomato, chopped 1 green bell pepper, chopped 1 bunch chopped green onions 1 small head iceberg lettuce, shredded 1 (6 ounce) can sliced black olives, drained 2 cups shredded Cheddar cheese Directions: In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the
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