Seafood Adds Spring Flavor to Every Meal

Spring is finally here and it is a great time to celebrate warmer weather and sunnier days by hosting get-togethers with friends and family. And if you're looking to impress with a dish ripe for spring, surimi is a flavorful ingredient to add to salads, sandwiches, pastas, dips and more.

Whether you're hosting a weekend brunch, celebrating Easter or heading outside for a picnic, Louis Kemp Crab Delights are a delicious and economical way to add spring flavor and the nutritional benefits of seafood to any dish. The surimi seafood is a good source of protein, low in calories and cholesterol and a guilt-free way to wow your guests.

Made from premium wild Alaskan Pollock and real snow crab, surimi seafood is fully cooked and can be served hot or cold, on-the-go and straight from the package to add extra protein and delicious crab flavor to any meal or snack. An alternative to crab meat and other shellfish, Crab Delights can liven up your spring entertaining with recipes such as Surimi Quiche and Seafood and Cherry Tomato Pasta.

Find more delicious, spring-inspired seafood recipes at louiskemp.com.

Surimi Quiche
Prep time: 30 minutes
2	deep dish pie crusts (9 inches)
1	package (8 ounces) Louis Kemp Crab Delights, flake or chunk style
1/2	pound frozen spinach, defrosted and drained (4 ounces drained)
1/8	cup fresh dill, chopped
2	cups Monterey Jack cheese, grated
6	large eggs
1 1/2	cups half-and-half
1/2	teaspoon black pepper

Place oven rack in bottom third of oven and heat to 425 F.

Line pie crust with aluminum foil or parchment paper and fill with pastry weights. Bake until pastry is golden at edges, about 15 minutes. Remove from oven and remove aluminum foil and pastry weights. Return pastry to oven and bake until bottom is golden, about 5 minutes. Remove from oven and set aside.

Move oven rack to middle and lower temperature to 350 F.

Add surimi seafood, spinach, dill and cheese to prebaked pie shells. In large bowl, whisk together eggs, half-and-half and pepper. Pour mixture over ingredients in pie shells. Bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40-50 minutes. Cool in pie plate for at least 15 minutes. Divide each quiche into 6 wedges and serve.

Seafood and Cherry Tomato Pasta
Prep time: 25 minutes
1	pound cherry tomatoes, halved
1/3	cup extra-virgin olive oil
1/4	cup lemon juice
11/2	tablespoons lemon zest
1	small garlic clove, minced
	large pinch of red pepper flakes
12	ounces rotini or other pasta, cooked and drained
1	package (8 ounces) Louis Kemp Crab Delights, flake or chunk style
1/2	cup fresh basil leaves, torn
	crumbled feta cheese (optional)
	salt
	pepper

In large serving bowl, combine cherry tomatoes, olive oil, lemon juice, lemon zest, garlic and red pepper flakes. Add pasta, surimi seafood, basil and feta to mixture. Season with salt and pepper, to taste. Serve warm or at room temperature.

CoreLogic Reports 1 Million US Borrowers Regained Equity in 2015

CoreLogic® (NYSE: CLGX), a leading global property information, analytics and data-enabled services provider, today released a new analysis showing 1 million borrowers regained equity in 2015, bringing the total number of mortgaged residential properties with equity at the end of Q4 2015 to approximately 46.3 million, or 91.5 percent of all mortgaged properties. Nationwide, borrower equity increased year over year by $682 billion in Q4 2015. The CoreLogic analysis also indicates approximately 120,000 properties lost equity in the fourth quarter of 2015 compared to the third quarter of 2015.

The total number of mortgaged residential properties with negative equity stood at 4.3 million, or 8.5 percent, in Q4 2015. This is an increase of 2.9 percent quarter over quarter from 4.2 million homes, or 8.3 percent, inQ3 2015* and a decrease of 19.1 percent year over year from 5.3 million homes, or 10.7 percent, compared with Q4 2014.

Negative equity, often referred to as “underwater” or “upside down,” applies to borrowers who owe more on their mortgages than their homes are worth. Negative equity can occur because of a decline in home value, an increase in mortgage debt or a combination of both.

For the homes in negative equity status, the national aggregate value of negative equity was $311 billion at the end of Q4 2015, increasing approximately $5.5 billion, or 1.8 percent, from $305.5 billion in Q3 2015. On a year-over-year basis, the value of negative equity declined overall from $348 billion in Q4 2014, representing a decrease of 10.7 percent in 12 months.

Of the more than 50 million residential properties with a mortgage, approximately 9.5 million, or 18.9 percent, have less than 20 percent equity (referred to as “under-equitied”) and 1.2 million, or 2.3 percent, have less than 5 percent equity (referred to as near-negative equity). Borrowers who are under-equitied may have a difficult time refinancing their existing homes or obtaining new financing to sell and buy another home due to underwriting constraints. Borrowers with near-negative equity are considered at risk of moving into negative equity if home prices fall.

“In Q4 of last year home equity increased by $680 billion or 11.5 percent, the 13th consecutive quarter of double digit growth,” said Frank Nothaft, chief economist for CoreLogic. “The improvement in equity reflects positive home prices and continued deleveraging of mortgage balances by households.”

“The number of homeowners with more than 20 percent equity is rising rapidly,” said Anand Nallathambi, president and CEO of CoreLogic. “Higher prices driven largely by tight supply are certainly a big reason for the rise, but continued population growth, household formation and ultralow interest rates are also factors. Looking ahead in 2016, we expect home equity levels to continue to build, which is a good thing for the long-term health of the U.S. economy.”

Highlights as of Q4 2015:

• Nevada had the highest percentage of mortgaged residential properties in negative equity at 18.7 percent, followed by Florida (17.1 percent), Illinois (14.6 percent), Arizona (14 percent), and Rhode Island (13.5 percent). These top five states combined account for 30.8 percent of negative equity in the U.S., but only 16.5 percent of outstanding mortgages.
• Texas had the highest percentage of mortgaged residential properties in positive equity at 98 percent, followed by Alaska (97.6 percent), Hawaii (97.6 percent), Montana (97.3 percent) and Colorado (97.1 percent).
• Of the selected 10 metropolitan areas, Miami-Miami Beach-Kendall, FL had the highest percentage of mortgaged properties in negative equity at 22 percent, followed by Las Vegas-Henderson-Paradise, NV (21.3 percent), Chicago-Naperville-Arlington Heights, IL (16.7 percent), Washington-Arlington-Alexandria, DC-VA-MD-WV (11 percent) and Boston, MA (6.3 percent).
• Of the same 10 metropolitan areas, San Francisco-Redwood City-South San Francisco, CA had the highest percentage of mortgaged properties in a positive equity position at 99.3 percent, followed by Houston-The Woodlands-Sugar Land, TX (98.1 percent), Denver-Aurora-Lakewood, CO (98 percent), Los Angeles-Long Beach-Glendale, CA (95.5 percent) and New York-Jersey City-White Plains, NY-NJ (93.8 percent).
• Of the total $311 billion in negative equity nationally, first liens without home equity loans accounted for $171 billion, or 55 percent, in aggregate negative equity, while first liens with home equity loans accounted for $140 billion, or 45 percent.
• Approximately 2.6 million underwater borrowers hold first liens without home equity loans. The average mortgage balance for this group of borrowers is $240,000 and the average underwater amount is $65,000.
• Approximately 1.7 million underwater borrowers hold both first and second liens. The average mortgage balance for this group of borrowers is $304,000 and the average underwater amount is $82,000.
• The bulk of positive equity for mortgaged residential properties is concentrated at the high end of the housing market. For example, 95 percent of homes valued at $200,000 or more have equity compared with 87 percent of homes valued at less than $200,000.

*Q3 2015 data was revised. Revisions with public records data are standard, and to ensure accuracy, CoreLogic incorporates the newly released public data to provide updated results.

February Housing Statistics for North Texas

Put a twist on springtime celebrations with these recipes

Spring celebrations wouldn't be the same without one classic centerpiece: leg of lamb. Whether roasted or grilled, a leg of lamb is a tried and true addition to the Easter or Passover table. As elegant as it is, it's also quite simple to prepare.

For a new take on tradition, swap conventional mint jelly with a vibrant salsa verde or mint-pistachio pesto for a fresh, but familiar, flavor that complements the rich taste of American lamb. Find more springtime celebration-worthy American lamb recipe ideas atamericanlamb.com.

Boneless Leg of American Lamb

Follow these easy guidelines for preparing the perfect roast:

• For generous portions, figure on one half pound of American lamb per serving.
• Use a good meat thermometer to determine doneness. Medium Rare: 145 F; Medium: 160 F.
• Remove the roast from the oven when the internal temperature reaches 10 degrees less than your desired temperature; it will reach desired doneness while it rests, allowing the meat's juices to settle.
• Carve the roast across the grain so the meat will be tender.

Roasted Boneless Leg of American Lamb with Fingerling Potatoes, Leeks and Mint Salsa Verde
Serves: 6-8
Mint Salsa Verde
	3	garlic cloves, smashed and peeled
	2	cups loosely packed fresh flat-leaf parsley leaves
	1	cup loosely packed fresh mint leaves
	3	anchovy fillets
	1	tablespoon capers, drained and rinsed
	1/2	teaspoon kosher salt
	1/4	teaspoon freshly ground black pepper
	2	tablespoons plus 1/3 cup extra-virgin olive oil, divided
	3-3 1/2	pounds boneless leg of American lamb, butterflied
	2 1/2	teaspoons kosher salt, divided
	3	large leeks
	2	pounds fingerling potatoes, halved lengthwise
	1	tablespoon extra-virgin olive oil

Position rack in lower third of oven (so roast will be in the middle) and heat to 325 F.

With food processor running, add garlic cloves. When finely minced, stop motor, remove top and scrape down bowl. Add parsley, mint, anchovies, capers, salt and pepper. Pulse until ingredients are finely chopped. Pour in 2 tablespoons olive oil and pulse to combine. Transfer about two-thirds of paste to small bowl and cover with remaining olive oil. Cover tightly and refrigerate until serving time, or up to 2 days.

Lay lamb flat on cutting board with fat side up. Trim fat to no more than 1/8 inch. Turn meat over and trim away any large chunks of fat from interior, but leave the rest intact. Be careful not to trim away connective tissue that holds meat together. Season lamb on both sides with 2 teaspoons salt.

Spread salsa verde paste over interior of meat to edges, rubbing into crevices. Reserve remaining salsa verde. Roll lamb up lengthwise into cylinder. Use kitchen twine to tie cylinder at 1 1/2-inch intervals. Tie another piece of twine lengthwise to secure ends. Allow lamb to sit at room temperature 1-2 hours before roasting. (If you plan to wait more than 2 hours before roasting, loosely cover and refrigerate roast, but bring to room temperature before cooking.) Pat outside of roast dry using paper towels before roasting.

Trim dark green tops from leeks. Halve leeks lengthwise and rinse well. Pat dry and cut into 2-inch pieces. Put leeks and halved potatoes in large roasting pan. Drizzle vegetables with olive oil, season with remaining salt and toss to coat. Spread vegetables around roasting pan in even layer. Place lamb roast on top, seam-side down and transfer to oven. Roast until an instant-read thermometer inserted into center of meat reaches 135 F for medium-rare, about 1-1 1/2 hours.

Transfer lamb to cutting board and allow meat to rest for 20-30 minutes, loosely covered with foil. (The internal temperature will increase to 145 F.) Bring reserved salsa verde to room temperature. Toss vegetables in roasting pan to coat in pan drippings. If they are tender and browned, set aside in a warm spot while meat rests. If not, return to oven to finish cooking.

Trim away kitchen twine and cut roast into 1/2-inch-thick slices. Arrange slices over vegetables. Stir salsa verde to incorporate oil, spoon it over meat and serve.

Grilled Butterflied American Lamb Leg with Mint-Pistachio Pesto
Serves: 6-8
	3	pounds boneless leg of American lamb, butterflied
		salt and pepper (to taste)
Mint-Pistachio Pesto
	1	cup shelled pistachios
	1	cup fresh mint (leaves only)
	1/2	cup fresh Italian parsley
	1/4	cup plus 2 tablespoons extra-virgin olive oil
	2	tablespoons red wine vinegar
	1	tablespoon lemon juice (to taste)
	1	teaspoon lemon zest
	1/2	teaspoon sea salt (to taste)
		freshly ground black pepper (to taste)
		pinch red chili pepper flakes
Heat oven to 350 F.

Lay lamb leg open on a cutting board. Trim off visible fat. Season lamb generously with salt and pepper; allow to sit at room temperature for 30 minutes prior to grilling.

Toast pistachios by placing in single layer in shallow dish or pan and baking 8 to 10 minutes.

In food processor, add pistachios, mint, parsley, oil, vinegar, lemon juice, lemon zest, salt, pepper and chili flakes; blend until somewhat chunky.

Heat grill to medium-high. Grill lamb leg to medium-rare (remove from heat when thermometer reads between 130 F and 135 F), or to desired doneness. Rest meat, lightly covered, for at least 10 minutes before serving. Slice meat across grain into thin slices.

Serve lamb with pesto, grilled vegetables and salad.

Dallas Fort Worth Housing Market States for February

 If you'll be hosting friends and family to honor Easter this year, make your gathering as simple as it is scrumptious with a decadent brunch menu.

If you're daunted by the diversity of dishes a brunch menu demands, remember that quality ingredients – not complex preparation – is what makes dishes truly stand out. Fresh produce and superior products instantly elevate a recipe from good to great.

These brunch staples all start as basics, but get a boost with the right combination of quality ingredients:

Made-to-order omelets are always a hit because they guarantee you're serving up exactly what your guests enjoy. Use a few winning ingredients to create an easy and quick omelet base, then offer an array of toppings, including unexpected flavors such as Jarlsberg Brand Cheese. Best known for its classic wedge, this nutty, mild cheese is also available in slices – perfect for the ooey-gooey factor everyone loves in an omelet.

A classic French quiche combines fresh and flavorful ingredients, is easy to make and tastes delicious hot or cold. The quiche is simple enough to make that you can prepare several varieties, giving guests plenty of options and handily filling a buffet spread. Simply prepare your crust and filling base then mix in fresh, crisp veggies that are steamed or lightly browned. Or create a savory, meaty quiche with your favorite sausage or bacon. Add some cheese before filling the crust and sprinkle some more cheese on top before baking.

Finger foods bursting with flavor simply make brunch better. This recipe uses ready-rolled puff pastry sheets, rosemary and the distinctive taste of Jarlsberg Brand Cheese for a mouthwatering dish that can be featured at a tasting station or as part of a larger meal.

Find more recipes for your Easter brunch at jarlsberg.com.

Make Brunch a Breeze
Skip the stress this Easter with these tips to make preparing your holiday brunch simply delicious.

1. Choose several make-ahead dishes that you can prepare well in advance, such as quiche or a breakfast bake.
2. Skip time-intensive pancakes and instead serve up a French toast casserole.
3. Prepare recipes using the highest-quality, freshest ingredients for the best results.
4. Give your meal a boost with unexpected but impactful touches, such as specialty butters, homemade jams and delicious cheeses.
5. Create beautiful and tasty accents for your buffet in minutes with pretty bowls or platters filled with colorful, seasonal fruit.

Easy Brunch Omelet
Makes: 4 portions

Toppings:
		mushrooms
		chorizo, bacon or ham
		cherry tomatoes
		spring onions
		herbs
Omelet:
8		eggs
8		tablespoons water or milk
		salt, to taste
		pepper, to taste
2		tablespoons butter
8		slices Jarlsberg Cheese
8		slices ham

Prepare toppings. Fry mushrooms and chorizo, bacon or ham; cut cherry tomatoes and spring onions.

To make omelet, crack eggs in bowl and add water, salt and pepper. Whisk eggs until they turn a pale yellow color, about 25-35 whisks.

Heat frying pan on medium heat and melt butter. When butter is bubbly, add about one quarter of the egg batter. This will make one of four omelets. When batter starts setting, move hardened parts toward the middle, enabling the rest to get direct heat as well. Use a gentle hand to avoid scrambled eggs. When batter starts to look cooked, add cheese and meat and flip omelet over. The omelet should be slightly golden on fried side and a little runny and soft in the middle.

Finally, put omelet on plate and add garnish before serving.

Puff Pastry Swirls
Makes: 4 portions

4		ready-rolled puff pastry sheets
1		cup grated Jarlsberg Cheese
2		sprigs fresh rosemary, chopped
		pepper

Heat oven to 400 F.

On lightly floured work surface, roll out pastry sheets into 8-by-4-inch rectangles. Mix grated cheese, rosemary and pepper. Spread mixture over puff pastry. Roll up each pastry rectangle from short end. Press edges firmly together to seal roll.

Slice each roll into 2-inch thick slices. Place face down on baking sheet and bake for 15-20 minutes.

Tip: To make swirls rise more, don't roll out pastry with rolling pin.

Cheesy Bacon Quiche
Makes: 4 portions

Crust:
1		cup butter
1		cup flour
2		tablespoons water
		salt
Filling:
1		cup bacon, cut into 1/2-inch cubes
1		leek
4		eggs
1/2		cup Jarlsberg Cheese, plus additional for topping, grated
3		tablespoons parsley
4		tablespoons cream

Heat oven to 400 F.           

In large bowl, mix butter, flour, water and salt together. Knead thoroughly to make firm dough. Pack dough in plastic wrap and let rest in refrigerator for 20 minutes. Press dough into full surface of pie plate and cover with aluminum foil. Prebake in oven 10 minutes, then remove aluminum foil and bake another 10 minutes.

Meanwhile, in frying pan on medium heat, saute bacon. Add leek at end of cooking time.

In bowl, whisk eggs and cream together and add grated cheese, parsley, bacon and leek. Pour filling into crust and top with grated cheese. Bake for 15 minutes, or until edge is golden brown and center is set.

Tip: To save time, use premade pie crust and bake according to package directions.