Spicy tequila lime shrimp salad

Inspiring Recipes by Chef Candice Kumai

(Family Features)

Year after year, saving money and eating healthier rank high on the list of New Year’s resolutions, but as many know all too well, busy schedules can make it hard to keep these resolutions up.

“Pretty Delicious” author and “Top Chef” alum Candice Kumai has partnered with The Glad Products Company to create delicious recipes that help bring healthy food out of the kitchen, and in turn, help to save you both the cost and calories associated with eating lunch out.

Chef Kumai’s recipes are inspired by Glad To Go reusable lunch and snack containers, which feature a detachable 1.5-ounce “To Go” cup that snaps into the lid — allowing you to confidently transport foods that you haven’t been able to before. Just imagine — no more dressing leak disasters when bringing a salad to work.

“Now there’s no excuse for us to break our New Year’s resolutions,” says Kumai. “My recipes are not only healthy, delicious, convenient meal time options, but they fit into our everyday lives while helping to save money, time and calories and reduce waste.”

For additional recipes, lunchtime tips, coupon offerings and more, visit www.Facebook.com/Glad.

Spicy Tequila Lime Shrimp Salad

Prep Time: 10 minutes
Cooking Time: 5 minutes
Serves: 4
For the shrimp
2     tablespoons extra virgin olive oil
1     garlic clove, minced
1/2     teaspoon ground cumin
Pinch red pepper flakes
1     pound medium shrimp, deveined
3     tablespoons high-quality tequila
Salt, to taste
1     teaspoon dried chipotle powder
2     to 3 tablespoons fresh cilantro, chopped
For the salad
4     cups dark, leafy mixed greens
1/2     cup roasted red peppers, sliced thin
1/2     cup black beans, drained and rinsed
1     avocado, sliced thin
For the dressing
1/2     cup nonfat plain Greek yogurt
3     tablespoons high-quality tequila
1     tablespoon grated lime zest
1     teaspoon hot sauce
2     tablespoons fresh lime juice
Pinch of sea salt to taste

Add olive oil to a large skillet over medium heat. Once oil is hot, add chopped garlic and cook for about 1 minute. Add cumin and red pepper flakes, and let flavors blend together.

Add shrimp and toss. Carefully add tequila and cook until alcohol burns off. Season with salt, and add dried chipotle powder. Once shrimp are cooked, add chopped cilantro, toss and put aside on a plate.

Toss mixed greens in a large salad bowl and add in roasted red peppers and black beans. In medium bowl, whisk all of the dressing ingredients together and alter to desired taste by adding additional hot sauce and salt. Top with avocado slices and sautéed shrimp.

Roasted Fig and Blue Cheese Salad

Roasted Fig and Blue Cheese Salad

Prep Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4
For the figs
2     cups fresh black mission figs, sliced in half
2     tablespoons balsamic vinegar
2     tablespoons extra virgin olive oil
1     teaspoon honey
1/4     teaspoon sea salt
For the salad
1/2     cup blue cheese, cut into elegant wedges or thin slices
6     cups mixed salad greens with arugula
1/2     cup candied walnuts
Sea salt to taste
For the dressing
3     tablespoons honey
2     tablespoons Dijon mustard
1/4     cup balsamic vinegar
1/4     teaspoon sea salt

To roast figs, preheat the oven to 350°F. Remove stems off end of each fig, then slice fig in half. Roast for approximately 30 minutes or until a bit golden brown. Remove and cool slightly.

In small mixing bowl, mix 2 tablespoons balsamic vinegar, olive oil and honey. Add figs and toss to coat evenly. Marinate for 5 to 10 minutes.

Whisk honey, mustard, 1/4 cup balsamic vinegar and sea salt together to create dressing.

Place greens in large salad bowl; toss in candied walnuts. Serve with two fig halves on top of each salad with a blue cheese wedge.

Spinach Salad with Walnuts, Strawberries and Goat Cheese

Spinach salad with walnuts, strawberries, and goat cheese

Prep Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4
For the salad
1/2     cup walnuts
4     cups fresh spinach, stems
trimmed
8     large strawberries, hulled and
thinly sliced
1/4     cup crumbled goat cheese
For the dressing
3     tablespoons honey
2     tablespoons Dijon mustard
1/4     cup balsamic vinegar
1/4     teaspoon sea salt

Heat the oven to 375°F.

Place walnuts on rimmed baking sheet and bake until fragrant and toasted, about 8 minutes. Transfer to a plate to cool.

Toss spinach with strawberries in a large bowl.

In small bowl, whisk together honey, mustard, vinegar and salt. Sprinkle walnuts on top of spinach and strawberries mix.

Serve sprinkled with goat cheese, with remaining dressing on the side.

(ARA) – As the old year comes to a close and the new year begins, many people evaluate their current situation and set goals for the future. For some, career goals top the list. If you’re looking for a new job or even a new career, it’s time to roll up your sleeves and get to work, because getting on the path is going to take a lot of work.
If you were planning on scouring the want ads, you may have to adjust your thinking. “If you see an ad for a position posted, it’s almost too late,” says Becky Bates, director of career services at The Art Institutes International Minnesota. Bates suggests you tap into the “hidden job market” and get to that position before it’s posted. That means networking.
“Let anyone and everyone know you’re looking for a position,” advises Heidi Nolta, assistant director of career services at The Illinois Institute of Art – Schaumburg. “Even if it’s your Aunt Sally, you have no idea who knows whom, so don’t be afraid to ask your friends and family.”
“Go to networking functions that cater to your field and go alone, because you won’t be able to hide behind your friends,” adds Grace Shurley, career services advisor at The Art Institute of Las Vegas. Shurley suggests you stand or sit in the middle of the room and get out of your comfort zone, because you’re not likely to make new contacts within it. Nolta advises you to volunteer at those events, checking people in; it guarantees you’ll meet almost everyone who walks through the door. “Your goal should be to get a two-inch stack of business cards,” says Shurley.
Make sure to have business cards wherever you go. If you don’t currently have a job, have a simple business card made with your name, profession and contact information, says Shurley. And while you’re at it, make sure your LinkedIn profile is current and start Tweeting, suggests Nolta. “Follow the companies and industries you are interested in so you can get the latest information about them.”
If you’re not employed, be willing to take something that may not be an ideal fit but gets you out there, advises Shurley. “And don’t be afraid to start at the bottom if you’re launching a new career; that entry-level job can open up a lot of opportunities,” she adds.
Whether you’re employed or not, make sure you’re updating your skills, says Bates. If new software is introduced in your industry, learn that software. Find workshops and tutorials that can help. Nolta cautions that potential employers could test you on new software to make sure that you’re up to speed.
“A job seeker is self-employed and the biggest mistake you can make is not holding yourself accountable,” says Bates. She suggests you make a strategic plan and map out activities for every day of the week, whether it’s a job fair, sending out resumes, researching a company or calling potential employers. “Job seekers should consider getting that job, a job in itself.”

Get tips while shopping

From the Kent County Health Department

The holidays seem to catch up with us quickly. Eating, drinking and being merry can sometimes lead you to pack on the pounds. Statistics show nearly half of Americans will make a New Year’s resolution, but a third of those resolutions will be broken by the end of January!
The Kent County Health Department can help you with one of the top New Year’s Resolutions: developing healthy eating habits, through Individualized Nutrition Counseling and Grocery Store Tours. Our registered dietician, Sarah VanEerden, offers nutrition services to individuals, schools, community groups, and worksites. Sarah will take your concerns to the store–literally! She offers grocery store tours to teach healthy buying habits. The tour is free, lasts 90 minutes to two hours, and can be tailored to fit the specific dietary needs of you and your family.
For more information, call her at (616) 632-7286.

This week a security company’s computer was hacked and money stolen from many customer accounts.  It’s more important than ever to resolve to be a savvy internet user and wise consumer. Your Better Business Bureau offers the following New Year’s resolutions to become a safer and wiser consumer in 2012:

1.    Fight identity theft. Always shred paper documents that include sensitive financial data and dispose of computers, cell phones and digital data safely.  Don’t provide your social security number, credit card number, debit card pin, bank account information, or your driver’s license number to anyone on the phone unless you are certain they represent a legitimate business.  Don’t leave financial information in your mailbox that might be accessed by identity thieves.
2.    Keep criminals from stealing information on your computer and online.  Every password and every computer can be hacked with enough time and effort. Purchase virus software and keep it updated.  Don’t click through to links or websites you are unsure of.  The more difficult you make it for someone to get your password, the better.  Use at least 8 characters in your password, only do business online with reputable organizations on secure (https) websites.  Don’t use the same password on different important online accounts.
3.    Beware of job offers to make easy money. Scammers are targeting job hunters, so beware of offers, work-at-home schemes or business opportunities promising big money for little work and no experience.
4.    Never wire money to someone you don’t know. Many scammers request that you wire money back to them. Scammers know tracking money sent via MoneyGram or Western Union is extremely difficult. Even more troubling, it’s nearly impossible to get your money back.
5.    Fight fake check fraud. Educate yourself on the common types of check fraud and be wary of checks that come with claims you’ve won the lottery, are eligible for a government grant or have landed a job as a secret shopper.
6.    Get everything in writing. Don’t just take a business’ word for it. Get agreements in writing to limit miscommunication and misunderstandings between your expectations and what the business delivers.
7.    Look for the BBB seal and always check businesses out before buying. 400,000 businesses meet the BBB’s Standards for Trust and bear the BBB Accreditation Seal.   Your BBB doesn’t just report on Accredited Businesses, you can access BBB Business Reviews for nearly 4 million businesses by visiting www.bbb.org or calling (616)774-8230 or toll free (800)684-3222.
8.    Ask your BBB for help. File a complaint with your BBB if you have a disagreement with a business or been ripped off by a scammer.  The BBB will contact the business and ask for their explanation of the issue.  Often, the BBB can assist in reaching a resolution.

(Family Features)

There is something about warm, delectable dishes and the aroma of a freshly prepared meal that really bring loved ones closer. This season, when planning your holiday menu, consider adding some scrumptious dishes made with quality ingredients that are sure to become fast favorites with your family.
Try the recipes below to help take your holiday dishes to a new level, perfect for the season. Find more holiday recipes at www.JohnsonvilleKitchens.com.

Risotto with Italian Sausage, Mushrooms, Peas and Asparagus

Yield: 6 to 8 servings
5 1/4     cups (42 ounces) chicken stock
3     sprigs fresh herbs; basil, oregano or thyme, (optional)
4     tablespoons olive oil
1     medium yellow onion, finely chopped
1     package (19 ounces, casings removed) Johnsonville Mild Italian Sausage
2     cups white button mushrooms, wiped clean and sliced about 1/4 inch thick
2     cups Arborio rice or medium grain risotto rice
1/2     cup dry white wine
1/2     pound asparagus, stemmed and cut into 1-inch pieces
1/2     cup peas; fresh, shelled or frozen
Salt and freshly ground pepper to taste
1/3     cup shredded Parmesan cheese
Shaved or shredded Parmesan for garnish
Pour stock into sauce pan. If using fresh herbs, add to stock and bring to gentle simmer. Cover until ready to use.
In large sauce pan, heat oil over medium heat, add onion. Sauté until tender and translucent, about 5 minutes.
Add sausages. Using wooden spoon, break up sausage as it cooks into bite size pieces until browned, about 5 minutes.
Add mushrooms; cook, stirring until just wilted, about 2 minutes. Mix in rice; cook, stirring until kernels are hot and coated with oil; about another 2 minutes. Add wine; stir continuously until liquid is absorbed.
Using a ladle, add hot stock about 1/2 cup at a time, stirring constantly and making sure stock has been absorbed before adding more to rice. Continue adding 1/2 cup of stock and stirring rice constantly and gently. When rice is about half cooked or only 1 1/2 cups of stock remains, add asparagus pieces into rice and continue stirring.
When you have about 1 cup of liquid left, stir peas into rice and season with salt and pepper to taste. Continue stirring. Risotto is done when rice kernels are creamy on the outside and firm yet tender to the bite, about 20 to 25 minutes total.
When risotto is just right, remove from the heat; stir in shredded Parmesan cheese. Spoon into large soup bowls. Top with shaved Parmesan; serve immediately.

Spicy Sausage Queso

Yield: 6 cups
1     package (16 ounces) Johnsonville Hot
All Natural Ground Italian Sausage
2     pounds Velveeta process cheese, cubed
1     jar (16 ounces) chunky salsa
2     teaspoons fennel seed, crushed
2     teaspoons garlic powder
1/4     teaspoon dried basil Garlic toast
In skillet, cook and crumble sausage until no longer pink; drain. Place cheese in large microwave-safe bowl. Microwave on high for 6 minutes or until melted, stirring every 2 minutes. Stir in salsa, seasonings and sausage. Microwave 2 minutes longer, or until heated through. Serve with garlic toast.

Italian Sausage Stuffing

Yield: 12 servings
1     package (16-ounces) Johnsonville Italian All Natural Ground Sausage
1/4     cup olive oil, separated
2     loaves (12 ounces each) focaccia bread
1     teaspoon ground black pepper
1     cup shredded Parmesan
1     small green pepper, diced
1/2     cup oil-packed sun-dried tomatoes, chopped
5     large fresh basil leaves, chopped
2     cloves garlic, minced
2     large eggs
1 1/2     cups white wine, or chicken stock
2     tablespoons butter, cut into small pieces
In skillet, cook and crumble sausage in 1 tablespoon olive oil until no longer pink; set aside.
In large bowl, combine bread cubes and remaining oil. Sprinkle with pepper; toss to coat. Transfer to lightly oiled 15 x 10-inch baking pan. Bake at 350˚F for 10 minutes or until crisp and lightly browned, stirring once. Remove pan to wire rack to cool slightly.
In very large bowl, combine bread cubes, reserved sausage, Parmesan cheese, green pepper, sun-dried tomatoes, basil and garlic. Combine eggs and wine or stock; pour over bread mixture and toss to coat. Transfer to buttered 13 x 9-inch baking dish. Dot with butter, bake, uncovered, at 350˚F for 35 to 40 minutes or until heated through and top is starting to appear slightly toasted.

Italian Sausage Appetizer Bread

Yield: 16 appetizer servings
1    package (16 ounces) Johnsonville Italian
All Natural Mild Ground Sausage
1    loaf (1 pound) frozen white bread dough, thawed
4    ounces cream cheese, softened
2    garlic cloves, minced
1    jar (7 ounces) roasted red peppers, well drained and sliced
1/3    cup Kalamata olives, pitted and sliced
2    cups (8 ounces) Swiss cheese, shredded
1    teaspoon poppy seeds
In skillet, brown sausage until no longer pink; drain.
On lightly floured surface, roll bread dough to 16 x 12-inch rectangle.
Transfer dough to greased baking sheet. Combine cream cheese and garlic, spread lengthwise over center third of dough. Top with sausage, peppers, olives and cheese.
Fold dough over filling, pinching seam to seal. Make slits across top of dough every 2 inches. Brush lightly with water and sprinkle with poppy seeds.
Bake at 400°F for 20 to 25 minutes or until golden brown. Let stand 10 minutes before slicing.

(Family Features)

This season is full of hustle and bustle, with everyone working hard to make holiday magic. In all the frenzy to make a big impression, it’s easy to forget to take a moment for yourself.
Brew a cup of coffee and treat yourself to a Cinnamon Latte. Enjoy alongside a piece of Chocolate Maple Cake with Chocolate Maple Mousse. Both are easy to make, giving you an extra moment in your busy day.

Chocolate Maple Cake with Chocolate Maple Mousse
Prep Time: 1 hour, 45 minutes
Yield: 12 servings
Cake:
Crisco® Original No-Stick Cooking Spray
2     ounces unsweetened baking chocolate
1/4     cup butter
1/2     cup sugar
1/2     cup Hungry Jack® Original Syrup
1/4     cup strong brewed Millstone Breakfast Blend K-Cup®
portion pack
1/2     cup buttermilk
1     large egg
1/2     teaspoon vanilla
extract
1     cup Pillsbury BEST®
All Purpose Flour
1/2     teaspoon baking soda
1/2     teaspoon salt
Mousse:
2     cups heavy cream,
divided
2 1/4 teaspoons Hungry
Jack Original Syrup
8     ounces milk chocolate,
chopped
Fresh fruit
Chocolate Maple Cake:
Heat oven to 350°F. Coat 8 x 8-inch baking pan with no-stick cooking spray.
Melt chocolate and butter in small saucepan over low heat. Cool 5 minutes.
Combine sugar, syrup, coffee, buttermilk, egg, vanilla and chocolate mixture in a large bowl.
Combine flour, baking soda and salt in small bowl. Stir flour mixture into chocolate mixture until blended. Pour batter into prepared pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
Chocolate Maple Mousse:
Bring 2/3 cup heavy cream to a boil.
Combine syrup and milk chocolate in medium bowl. Pour boiling cream over chocolate mixture. Wait 30 seconds then stir.
Stir in remaining 1 1/3 cups heavy cream to mixture with electric mixer on medium speed. Chill mixture for 1 hour.
Beat mousse until soft peak. Spread over cake. Top with fresh fruit if desired.

Cinnamon Latte

Prep Time: 15 minutes
Yield: 1 serving
1/2    cup milk
3-4    tablespoons cinnamon flavored syrup
1/4    cup hot, fresh strong brewed coffee
Whipped cream
Smucker’s® Sundae Syrup™ Caramel Flavored Syrup, for garnish
Ground cinnamon, for garnish
Pour milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes or until hot but not boiling. Whisk until foamy.
Pour cinnamon syrup into standard-size coffee cup. Microwave on HIGH 20 seconds to warm syrup. Stir in hot coffee.
Add steamed milk to brim of cup. Top with swirl of whipped cream. Drizzle with caramel flavored syrup. Sprinkle with cinnamon and serve.
Spend another minute with Millstone by going online for a chance to win $10,000, plus other weekly prizes. Promotion open to legal residents of the 50 United States and D.C. 18 years old or older. Void where prohibited. See www.millstone.com for more details and complete Official Rules.

Congratulations to our winners of the 2011 Christmas Coloring Contest! Your prizes will be  available for pick up on Monday, December 26th at the Cedar Springs Post newspaper office, 36 E. Maple St., Cedar Springs.

Age Group: 3-4 years
Dominic Vanderhyde
age 4
of Cedar Springs

Age group:
5-7 years
Selena Carter
age 7
of Howard City

Age group:
8-10 years
Adriana Johnson
age 10
of Cedar Springs

Celebrate the joy of Christmas at one of the churches in our community:
Dec. 16, 25, 25: The Springs Church Worship Arts Team is presenting a fun night of Christmas music for the whole family, on Friday, Dec. 16, at 7 p.m. Hear some great classics as well as a few new songs. On the weekend of Christmas, they will have two services, one on Christmas Eve at 7 p.m. and one on Christmas Day at 11 a.m.  Both will be the same, so pick the time that works best for you! Feel free to come as you are. Nursery will be provided for 3 yrs & younger during both services. We are located on the corner of Oak & First Streets in Cedar Springs.  For more information visit our website at www.thespringschurch.info or call 696-2970.
Dec. 17: Maranatha Baptist Church will present the musical drama, “Christmas in Deepwater” on Saturday, December 17 at 7:00 p.m. and Sunday, December 18 at 6:00 pm. Nursery for children age 3 and under is available at both performances. On December 25, they will have one Christmas Day service at 8 a.m. There will be no 10 a.m. or 6 p.m. services on Christmas.
Dec. 18, 24, 25: Solon Center Wesleyan Church will have their Children’s Christmas Program, The Light of Christmas, Sunday, December 18, at 11 a.m. They also invite you to their Christmas Eve Candlelight Service, Saturday, December 24th at 6 p.m., and their Christmas Day Service, with a special start time of 10:30 a.m. The church is located at 15671 Algoma Ave., just north of 19 Mile Rd.
Dec. 18, 25: Church of the Full Gospel will celebrate their Christmas service on Dec. 18 at 11 a.m. and evening service at 6 p.m. On Christmas day, Dec. 25, they will have a morning service only at 11 a.m. The church is located at 180 E. Lake Street, Sand Lake.
Dec. 18, 24, 25: Cedar Springs United Methodist Church, 140 S. Main, Cedar Springs, will present their Choir Cantata: “Rejoice in His Coming” on Dec. 18 at 9 a.m. On Dec. 24, they will hold two Christmas eve worship services, one at 7 p.m. and one at 10 p.m. The 7 p.m. service includes a children’s activity for kids during the service. Childcare available up to 3 years old. The 10 p.m. service includes special music from a brass ensemble. Holy Communion will be celebrated at both services, and an offering taken for Beach Picnic Basket in Cedar Springs and Methodist Children’s Home near Detroit. Christmas Day they will hold one worship service at 10 a.m.
Dec. 18, 25: Pioneer Christian Reformed, located at 3110 17 Mile Road, Cedar Springs, will hold a candlelight service on Dec 18, at 4 p.m. and a Christmas Day Service on Dec. 25, at 10 a.m.
Dec. 24: Calvary Assembly of God is holding candlelight services at 6 p.m. on Christmas Eve and 10:30 a.m. on Christmas Day. The church is located at 810 17 Mile Road.
Dec. 24: North Kent Community Church will hold a Christmas Candlelight Service on December 25 at 10 a.m. Morning refreshments will be served at 9:45 a.m. The church is located at 1480 Indian Lakes Rd, Sparta.
For more info contact Pastor Craig Carter @ 616.550.6398.
Dec. 24: East Nelson United Methodist Church, at 9024-18 Mile Rd. NE will celebrate Christmas Eve, Dec. 24, with a candlelight service at 7 p.m. On Christmas Day, Dec. 25, they will have an informal service in the Gathering Room that will include brunch at 9:30 a.m. Come and celebrate the Holy Birth!
Dec. 24: Courtland-Oakfield United Methodist Church will celebrate a Candlelight Service, on Christmas Eve, Dec. 24, at 7:00 p.m. They will celebrate Christmas Morning Worship, at 10:00 a.m., Dec. 25. The church is located at 10295 Myers Lake Ave., just south of 13 Mile Rd.
Dec. 24: Rockford Springs Community Church will be having a Christmas Eve Candlelight service at 9:00 p.m. and a Christmas morning service at 9:30 a.m.  The church is located at 5815 – 14 Mile Rd., Rockford.
Dec. 24: Sand Lake United Methodist will hold a Christmas eve service at 7 p.m. and a Christmas day service at 9:25 a.m. The church is located at 65 W. Maple Street, Sand Lake.
Dec. 24: South Ensley United Methodist will join Sand Lake United Methodist for their Christmas Eve service (see above) and then hold their own Christmas day service at 10:55 a.m. The church is located at 13600 S. Cypress, Sand Lake.
Dec. 24: Resurrection Lutheran Church, 180 Northland Drive, in Sand Lake, will have a Christmas Eve Candle Light service at 7 p.m. and Christmas Day service at 9:30 a.m.
Dec. 25: Pilgrim Bible Church  will be having a Christmas celebration service on Sunday morning, December 25, at 10:00 a.m. This will be their only service that day. The church is located on West Pine Street, in Cedar Springs.

CEDAR SPRINGS
Santa at CTA
Dec. 15: Santa and his reindeer will be at Creative Technologies Academy, 350 Pine St., Cedar Springs, on Thursday, Dec. 15, from 6-9 p.m. Cost is $5 per person, or $20 per family. Kids 2 and under free. Ticket Includes: photo with Santa, a craft, refreshments, interaction with Santa’s reindeer, and much more!
Santa at Classic Kelly’s Restaurant
Dec. 18: Santa’s coming to town… on Sunday, December 18 from 10am-2pm at Classic Kelly’s Restaurant, 356 N. Main St. Last chance to get your wish list to Santa and get your picture taken with him too! See ad in The POST for more details.
Holiday movie at library
Dec. 28: Looking for something fun to do during the holidays? A holiday movie will be showing at the Cedar Springs Public Library just for you from 2-4 p.m. on Wednesday, Dec. 28.
SPARTA
Visit Santa
Dec. 17: Visit Santa from 10 a.m.-noon in the Santa House, 94 N. Union.
Dec. 22: Visit Santa from 6-8 p.m. in the Santa House.
Living Nativity
Dec 21-24:  41st Annual “The Living Nativity,” Ballard Church (1633 10 Mile Rd) from 7-8:30 p.m.
Horse-drawn trolley rides
Dec. 24:  Horse-drawn trolley rides through Harper Drive in Sparta 6-9 p.m. Loading zone and treats hosted at Sparta Fire Dept.