Just in time for the 4th of July! A list of my very best salad recipes

Just in time for the 4th of July!  A list of my very best salad recipes...

The wonderful thing about salads... they go with just about everything and they're well loved by all. From the classic potato and macaroni salads to the healthy fruit salads... and everything in between.. there is a salad for everyone for sure..

Try one... try them all... all season long...









Fruit Salad - Sweet

Italian Seasoned Summer Squash and Tomatoes

 

A wonderful side dish to grilled meat.. this low carb side
dish is one sure to please... tossed with a little olive oil and butter and seasoned
with Italian herbs and garlic... makes for a delicious blend of flavors...

Best of all... minutes to prepare.... and just pop into the oven!

TIPS

Wash the summer squash .. leave the skin on and slice it
thickly... cut the bigger slices in

Italian Chicken Portobello and Mac Skillet

I love skillet meals.. they're easy and delicious... and
this recipe for Italian Chicken Portobello and Mac Skillet is no exception.  I love to experiment and this one is one I
made recently when I defrosted chicken tenders thinking they were cutlets...
yes... I know I should mark the freezer bag... but then I wouldn't be forced to
get inventive!

As always there is room to adjust the recipe

Three Great Beverages for that Backyard BBQ

Great food and beverages just go together with great friends and a good time... so here are three great beverage recipes for you to make...






Sweet Tea - once upon a time you only found Sweet Tea in the South.. not so anymore... seems everyone is drinking Sweet Tea these days.. and with good reason... it's delicious!



Lemonade - I grew up drinking lemonade on hot summer days.. for me.. just

Breakfast Ideas for Father's Day

Make a special breakfast for Father's Day... start the day right.... and leave the BBQ for him later...   What better way to say I Love Dad than with a hearty manly man breakfast.

Have special plans for Father's Day?  No need to skip breakfast...  Here are some terrific ideas for a great breakfast on-the-go..




Breakfast Burrito Prepare the filling ahead and just reheat it in the microwave in

9 Terrific Salad Dressings for Green Salad

Big bowls of green salad just seem to go with grilled meats... a perfect side dish for suppers and Backyard BBQs... easy to prepare ... they can be made in advance... so there's no need to be stuck in the kitchen while everyone else is enjoying the glorious summer weather.

While we like some bottled dressing.. nothing compares to homemade dressings... they too, can be prepared in advance and

19 Easy Desserts for that Backyard Get-Together

Slaving in the kitchen in the hot days of summer is something no one likes to do.. but as parties a place to showcase great foods and beverages... slave most of us will... well I'm here to give you some ideas for desserts from the simply to the not so simple.. these will not only please but some will even look like you spent hours in the kitchen...






Let's start with the simple...


Fruit

Sausage Egg and Cheese Breakfast Ring

This quick and easy breakfast recipe is made with
Pillsbury's Crescent dough.... and can be made even quicker by cooking the
sausage ... and even the scrambled eggs ahead of time... perfect for a weekday breakfast
on the go...  

This is a slightly adapted Pillsbury recipe.... the original
was made into a ring... which was nice but kind of skimpy on the filling... and
when you add more

Fabulous Sides for that Backyard BBQ

Grilling season is in full swing.. hot weather.. cold drinks... and BBQ... summer is the time for lots of fun and great food...

So what better time to post recipes for terrific sides to go with that BBQ... easy to make... and a perfect accompaniment for whatever you're grilling.






Here are some suggestions....


Salad - Make it a green salad...Lettuce is in season.. all kinds... so mix it

Shrimp Etouffee

Shrimp Etouffee.... pronounced ay-2-fay... is a Cajun dish
of shellfish served over rice (sometimes grits)... usually made of shrimp...
and sometimes crawfish... it's easy to make... and delicious with its bit of
zip. 


This recipe is slightly adapted from an Emeril recipe.

TIPS

The recipe calls for shrimp stock... which is easy to make..
but will add considerably to the time it takes to

Cucumber Salad with Champagne Vinaigrette

This recipe for Cucumber Salad with Champagne Vinaigrette comes
from my son, Erik.  He served it with a
meal he prepared for friends and it was such a hit, he informed me it was
"blog worthy"... and so it was!


TIPS




He
places cucumbers in bowl lightly salt to pull some of the moisture out of the
cucumbers so they absorb the dressing more also they tend to have a less blank
flavor.

Slice

How to Grill Vegetables

Grilling vegetables is an easy way to cook them… yet many cooks are intimidated by them… even my Grill Master was wary…. he had a million excuses until we bought a grilling basket… then to get him to use skewers was another story… and so it goes. You should have seen the look on his face the other night when I asked him to just grill vegetables … no meat… sacrilege!

I decided to write

pork out

It's been a long time - do you ever have those moments in life where everything becomes chaotic all at once? I have been knee deep in chaos since mid-february and have been seriously neglecting you. I'm sorry. I promise my hardest not to do that to you again. 

You see, lots of things have been happening in my life. Matt and I bought a condo - yep, first time home buyers! My new kitchen is amazing and I can't wait to share it with you soon. That is, when i'm done digging my way out from all of the boxes. On top of all the moving/buying a condo chaos, work has been crazy busy AND I'm planning a wedding. Life is great. Life is amazing. But mostly, life is BUSY! 

Lets slow things down for a minute and talk about bacon. Specifically hot pepper + bacon vodka. Yep, that's a thing. It takes 1 - 2 weeks to make (the closer to the latter the better) but it's totally worth the wait. It's so easy to make and definitely makes brunch a lot more exciting.

hot pepper + bacon vodka

ingredients:

1 pint (375 ml) vodka 

6 strips of bacon (cooked & crispy)

1 jalapeno, cut in half length wise

1 serrano pepper, cut in half length wise

put ingredients into a mason jar or any sealable container and let sit for 2 weeks. if you're in a big rush, 5-7 days will work. the longer you let it sit, the stronger the flavors build. after 1 week, remove the peppers (unless you like it really hot). this way the hot pepper won't overpower the smokey bacon goodness.

now the little bit of work happens… totally worth it work. work that gets rewarded with bacon vodka in the end. strain your cloudy mixture through a fine mesh sieve and put it in a clean container and into the freezer. the freezer portion is key here. nobody likes greasy vodka, nobody. fat + drinks don't equal awesomeness. although it sounds like it could work, trust me, it doesn't. freeze your vodka for a minimum of 5 hours, 1 day is ideal. take a coffee filter or cheesecloth and place it into a fine mesh sieve on top of a medium sized bowl. pour your frozen vodka into the strainer and place in the refrigerator. after about 2 hours, the mixture should fully strain through, separating the fat from the liquor. 

bacon + hot pepper vodka is ready! store in the refrigerator or freezer. use to make the best bloody mary's or fancy, kicking cocktails. 

improv style:

you can leave out the hot peppers if you're not into spicy. if you're into heat but not HOT, use a milder pepper or peppercorns. candied bacon would be interesting… all types of bacon will affect the mixture - smokey bacon would be really great here but use what you can find! vodka is a neutral flavor but what about gin? bourbon... that could be REALLY interesting. 

Patriotic Desserts

Red white and Blue Desserts are a terrific way to tie in the Patriotic theme into your celebration....






Here are just a few simple dessert ideas ...



Very Berry Tart








Red White and Blue Amaretto Mascarpone Trifle









Patriotic Star Pound Cake Dessert









Easy Triple Berry Trifle










Red White and Blue Berry Fruit Salad

Important Food Safety Tips for Grilling

With the official start of this year's grilling season about to start ... I thought it would be a good opportunity to re-post some Food Safety Grilling Tips… these are courtesy of the Partnership for Food Safety Education.

A true "Grill Master" always knows to clean, separate, cook and chill to ensure a pleasant cookout for all.

Wash your hands with warm water and soap for at least 20 seconds

10 Tips for Grilling the Perfect Burger

However you like your burger... plain.... with cheese .. loaded with toppings... doesn't matter ... the most important part is making the burger... and grilling season is here... so here are some burger basics for grilling a perfect burger.

Warren is the Grill Master in our house…. when we first got together.. I was a gas grill kinda gal… and being a widow/single mom… I learned to make … what I

Beef Tostadas

Beef Tostadas...  they're
easy to make... delicious and always a favorite... and albeit messy... but
nonetheless fun to eat.

A crispy fried tortilla (corn or flour) topped with taco beef...
shredded lettuce, cheese, chopped green onion, salsa and sour cream or guacamole...
I told you... messy... but good.

TIPS

I seasoned the beef with my Taco Seasoning... a great
seasoning and also easy to

Mini Dutch Babies

 

These are a mini version of the Dutch Baby aka
pancakes.  They are sometimes called
German Pancakes, but they are not the German pancakes of my childhood. 

I first discovered this "German Pancake" on the
cover of one of those magazines you buy at the grocery store years ago.  I remember making the pancake and thinking..
this isn't a German pancake... certainly not what my Grandmothers

Dark Cherry Sauce

This slightly sweet Dark Cherry Sauce is very versatile...
perfect over ice cream, pound cake, pancakes and waffles... and much more... in
fact the inspiration for it was from my childhood...

My Grandmother would make a cherry sauce to be served with
chicken... loosely translated.. the dish was called soup, meat and sauce...
meaning.. she cooked the meat in the soup.. and then served the

Salads for Every Occasion

It's the season to make salads... for that Backyard BBQ, Family Reunion, Graduation Party, Showers... or maybe just a family get-together...

The wonderful thing about salads... they go with just about everything and they're well loved by all. From the classic potato and macaroni salads to the healthy fruit salads... and everything in between.. there is a salad for everyone for sure..

Try one.

Smokey Onion and Red Potato Frittata

 



 

This recipe for Smokey Onion
and Red Potato Frittata comes from my son, Erik... and it's just delicious!
 

He loves inventing recipes...  he is the best at using what's available in
the fridge and the market...  and some of
his inventions have some unusual ingredients... this was no exception...
 

The coffee ... while it may
seem odd... actually enhances the barbeque sauce... try it.

Sloppy Joe & Mac Skillet

Sloppy Joe and Mac Skillet is the perfect family meal..
great for weeknights... one skillet... done in under a half hour... so delicious
you can watch the family devour it...

TIPS

Use extremely lean ground beef and you won't have to drain
the meat.

The water may cook down faster than the macaroni cooks... depending
on how hard a simmer you have.. just add a bit more if it gets down too low

Honey Bun Cake

This delicious coffee cake will surely brighten your
morning.... a perfect companion to a great cup of coffee.  Honey Bun Cakes have been around forever..
and surprisingly.. the recipes are all almost identical.... this recipe is from
Betty Crocker's Soul Food Collection... and uses a shortcut by using boxed cake
mix.

I only changed a few of things...

TIPS

The original recipe called for 1

Bananas Foster Bread Pudding

Bananas Foster Bread Pudding.. is really quite easy to
make... perfect for a family dessert.. fancy enough for company.

What could be better than brown sugar, cinnamon, butter and
rum? ... love this sauce... absolutely love it! 
So I admit.. since Warren is absolutely crazy about bananas... bananas
over bananas.. okay.. okay.. it's early and I'm a little punchy.. forgive me that
little joke.

Happy Mother's Day!

Happy Mother's Day to all the Mothers out there... and to all celebrating how special their Mothers are!

I hope all of you have a wonderful and relaxing day!

Sausage Egg and Cheese Biscuit Casserole

This Sausage Egg and Cheese Biscuit Casserole is so easy to
put together... a perfect recipe for a Dad to make with the kids for Mother's
Day... hint hint.

Truly.. this is easy... and a very quick prep...

TIPS

You can use any breakfast sausage you like... bulk sausage
works the best.. but if you only have the sliced kind.. you can make it and
chop it.. it will work also.

You can lower

Cheese Stuffed Italian Meatballs

Italian Meatballs with a cheesy surprise in the center...
you can't get too much better than that!  
My Mother always made her meatballs with a cube of mozzarella cheese in
the center... as kids we loved it...

I honestly forgot all about it until the other day I was
making meatballs and reached for the block of mozzarella in the fridge... I had
to stop and laugh to myself... sometimes your

Pepperoni and Mozzarella Pizza Balls

These delicious Pizza Balls are addictive.... trust me... we
know... they were supposed to be a little nosh (like that word? ... from my New
York roots).. and they ended up the main event... not a bad thing for sure!

TIPS

You can make as few or as many as you like... so these are
great for parties or for watching the game... 
just adjust the baking dish to how ever many you are making...

Easy Peach Angel Food Cupcakes

This SKINNY recipe for Easy Peach Angel Food Cupcakes ...
yes... I did say skinny and cupcake in the same sentence... it was not a
typo.... so delicious and fat free!

A version of a Weight Watcher's recipe... it has THREE
ingredients... it's quick easy and GUILT-FREE!

TIPS

I used Del Monte no sugar added sliced peaches... I couldn't
find diced peaches.. so I just diced them myself.

This

Easy Cheesy Garlic Breadsticks

Easy Cheesy Garlic Breadsticks... a little experimentation
and some taste testing (of course) ... and this recipe was perfected... we just
could not get enough of these... they were delicious!

They were much like the ones that come from pizza take-out
places... but in our opinion... tastier and way cheaper...

TIPS

I used real butter... I know you usually see me use a
margarine substitute

Is a Tomato a Fruit or a Vegetable?

Is a tomato a fruit or a vegetable? Many people argue both sides of this. I have always been on the side that a tomato is a vegetable. In a recent post I discussed whether or not an olive is a fruit or a vegetable too. It can be such tricky area.

It gets all muddled because of how it is defined by cooks and scientists. So, is a tomato a fruit or a vegetable? Scientifically speaking, a tomato is a fruit. If you are like me, you find this hard to swallow since I have always considered fruits to be sweet. And I use tomatoes as I would vegetables because they are savory and not sweet.

Still, if you go to the grocery store you will still find that tomatoes are with the vegetable and are labeled as such. No wonder there is so much confusion. Legally, tomatoes are considered vegetables, that is why you find them listed as a vegetable, and with other vegetables. The Supreme Court ruled that since tomatoes are consumed in a manner like other vegetables it should be classified as a vegetable.

So, there you have it. Scientifically tomatoes are really fruits, but legally they are considered vegetables.

||Grilled Asparagus||

Is an Olive a Fruit or a Vegetable?

I always wondered for the longest time whether an olive was a fruit or a vegetable. It doesn't look like either one. When I think of fruits, I always think sweet, like a strawberry. And when I think about vegetables, an olive doesn't fit that picture either. Defining what makes something a fruit and what makes something a vegetable can be somewhat confusing. Just look at tomatoes. Some people say it is a fruit, but still others say it is a vegetable.

So, what is an olive, a fruit or a vegetable? The answer is olives are fruits. They are specifically the fruit of the olive tree. Olives by no means are your typical fruit. You can't just grab them off the tree and eat them like you could an apple. The olive would be pretty much inedible because it is really bitter before it is cured.

So, there you have it, olives are considered fruits.

||Grilling Vegetables||

Looking for Last Minute Recipes for Cinco de Mayo?

Looking for last minute recipes for Cinco de Mayo?.... well you've come to the right place!  Cooking Tip of the Day has a Mexican Collection.... lots of recipes for delicious Mexican foods.... all easy with step by step instructions... and tips to help make your meal a success!

Take a peek at the Cooking Tip of the Day Mexican Collection... all listed by category.... and photos to help you

Cinco de Mayo Party Snack Recipes

So you decided to have a last minute get-together with some friends... some beer... some Margaritas ... while chips and salsa are always good.... maybe you want just a bit more... nothing to break the bank or to spend hours in the kitchen...

Well.... I have the solution... I have some great recipes to choose from.... here are some suggestions... check out the Cooking Tip of  the Day Mexican

Great Recipes for a Cinco de Mayo Brunch

Looking for great recipes for a  Cinco de Mayo Brunch?  Whether it's a family breakfast... breakfast for two or a crowd...

Look no further... so many recipes to choose from.......... here are some truly delicious recipes that won't keep you slaving in the kitchen .... after all it's your brunch too!













Breakfast Burrito









Breakfast Quesadillas









Huevos Rancheros

Kentucky Derby Party Food Ideas

The Kentucy Derby is coming up this weekend... and what a perfect excuse to spend some time with friends and enjoy watching those magnificent horses in action...

Make it a Southern celebration with traditional Southern foods... brunch is always fun.. a great way to get the day started.. or maybe a late lunch... either way.. great food.. great friends.. great races... lots of fun for everyone

Crab Shepherd's Pie

An unconventional spin on a Shepherd's Pie... and a
delicious one at that!  Crab in a light
creamy sauce made of Swiss, Gruyere and Parmesan cheeses... a hint of white
wine... smoked bacon, mushrooms, carrots and peas .. pearl onions... topped
with mashed potatoes .. some snipped chives... have your interest yet?  I hope so..

TIPS

Real crab is best.. that sweet flavor can't be beat... but

Oven Roasted Potatoes Onions and Kielbasa

This quick and easy Kielbasa dinner is perfect for
weeknights... 5 minutes of prep and in the oven in goes.... a quick toss with a
brown sugar, vinegar and mustard mixture before going on the table... served
with a nice German beer... a truly great meal!

TIPS

You can use any brand Kielbasa you like... I use Hillshire
Farms Beef Kielbasa.

Any kind of potatoes will work... I use medium to

Bacon Spinach and Artichoke Carbonara

This delicious recipe for Bacon Spinach and Artichoke Carbonara
comes from my son, Erik.  Always
inventive, Erik likes to experiment with flavors he loves... this recipe has
plenty of garlic... a little bacon, fresh spinach and some bottled (or canned)
artichokes... tossed with some pasta and a Carbonara sauce... and finished off
with some Pecorino Romano cheese... just delicious!

He chose

How to Use Charcoal Grill Vents

Believe it or not the vents are really important when it comes to grilling. So, it is really important to know how to use your charcoal grill vents. I know this may seem odd, but a grill with open vents cooks hotter than a grill with them closed. If you had your vents all closed it would actually shut down the heat. So, knowing how to use your vents is really important.

Before you even start your coals up, open the bottom vent fully. When the coals are ready and you have the meat on the grill, place the lid on and open the top vent fully as well. The air flows in through your bottom vent and out through the top. The top vent on your charcoal grill is used to keep heat and smoke in, or allow it to escape.

Adjusting the bottom vent will reduce the heat and also extends the burning time of your charcoal. If you close the bottom fully or too much you are going to put out the fire.

Ever thought of aging your meat? Visit >> Should You Age Your Meat

||Smoking on a Gas Grill||

Crock Pot Hungarian Goulash Soup

You can usually find Hungarian Goulash Soup on the menus in
German restaurants... totally delicious and so easy to make at home..

The recipe is really the same as Hungarian Goulash.. (I
posted that recipe long ago)... you just add more beef stock or broth until you
get the correct consistency you want.

So what is Hungarian Goulash?.... well... I can tell you it
is not anything like what

Should You Age Your Meat

Many people think about aging their meats. The reason for this is the meat becomes a lot more tender. Aging allows the enzymes in the meat to soften all of the connective tissues, which in turn makes the meat more tender.

If you plan on aging your beef you should keep it at 34 to 38 degrees Fahrenheit. This is the perfect temperature to keep the beef from freezing because freezing the meat would inactivate the enzymes that are needed to break down the connective tissues. At a higher temperature you would just be introducing bacterial growth.

Want to know why certain cuts of meat are more tender? Visit >> Why are Some Cuts of Beef More Tender

||Learn to Grill||

Why are Some Cuts of Beef More Tender

There are several reasons why certain cuts of meat are more tender than other cuts. The reasons can be the area in which the meat is cut from, the age of the animal, and the amount of activity the animal had. So, a fat lazy cow will be pretty tender.

Basically if the area in which the meat is cut from is an area on the animal which wasn't exercised much, it will be a lot more tender. If the animal was exercised heavily, it will have a lot tougher meat. Kobe beef cattle from Japan are actually massaged. What this does is reduce the stress and loosens them muscles making for tender cuts of meat.

So, if you want a tender steak, don't go with old, heavily exercised beef cattle, stick with the fat, lazy ones. Want to know how the freezer life of beef compares with chicken? Visit >> Freezer Life of Chicken vs. Beef

||Top Grilling Foods||

Crock Pot Chicken Enchiladas

Crock Pot Chicken Enchiladas is so
easy and delicious... and healthy too!  Your
family will be asking for this all the time..

Let the crock pot cook the chicken for you ... shred the
chicken.... then assemble the enchiladas... and bake for about 10 minutes to heat
the enchiladas and melt the cheese... now how quick and easy is that?

TIPS

You can use a commercial enchilada sauce... but I

Skinny Chocolate Mocha Cake

Skinny Cake?... whoever heard of such a thing?... and the
bigger question... where was I when this was introduced????  Who can resist a guiltless chocolate cake?...
I sure can't.

The best part? ... The cake has TWO ingredients... yes ..
that's right... TWO ingredients!  The
"frosting" has TWO ingredients also!

Tell you more?... well... read on my friend..

TIPS

You can use any boxed cake

Beef Enchilada Skillet

This quick and easy Beef Enchilada Skillet dinner is a
favorite... I have the best enchilada sauce... if I must say so myself.... it
has a secret ingredient that just makes it perfect. 

TIPS

Okay my secret ingredient in my enchilada sauce isn't so
secret... I posted my sauce a long time ago... but it is an odd ingredient to
say the least... but... don't leave it out... I know it will be

Freezer Life of Chicken vs. Beef

Have you ever wondered which you can freeze longer, chicken or beef? Well, you can freeze beef for longer periods of time. Chicken has a shorter freezer shelf life than beef because it has a higher ratio of unsaturated fats to saturated fats.

Unsaturated fats are more likely to turn rancid because of oxidation. The reason for this is that there are more hydrogen sites in unsaturated fat in which oxygen can attach. Beef is a lot higher in saturated fat than chicken, and it has almost no open spots.

So, the moral of the story is do not freeze your chicken as long as your beef, it won't last as long in your freezer. Ever wonder if you should salt your steak before cooking? Well, find out the answer here >> Should You Salt Your Steak Before Cooking?

||Gas Grill Smoking||

Ricotta Fritters

These melt in your mouth Ricotta Fritters are surprisingly quick
and easy to make... a quick mix of the batter and drop then in hot oil for a
quick fry... they only need about 2-3 minutes to cook... it's that easy!

Now I know frying is not a usual thing here at Cooking Tip
of the Day... but occasionally I do like to make something like this.. only
when the end product is not greasy.. and

Should You Salt Your Steak Before Cooking

There are many schools of thought when it comes to whether or not you should salt and pepper your steak before cooking. Some will say to salt prior to cooking and others will say to wait until after cooking.

Salt will draw liquid from your steak. So if you are cooking a steak in a pan the liquid will start to boil and give your meat a color and/or texture you may not want. If you are looking to get a salty flavor into the steak you would have to puncture the meat. You really don't want to do that since that will let all the juices out.

So, if you are looking for a salt flavor in you steak it is best to salt both sides of your steak right before you serve it. One other thing to note if you like to pepper your steak. Do not pepper it if you plan to cook your steak in the pan. Pepper has a tendency to get bitter if it is scorched by high heat.

Wondering why your steak tastes different the next day? Visit >> Why Does the Flavor of Beef Change

||Grill a Perfect Steak||

Why Does the Flavor of Beef Change

Have you ever noticed that the flavor of leftover beef changes considerably from the prior day? I certainly have. When you refrigerate beef the flavor will change; and it is a very noticeable change. This change in refrigerated beef can happen within only a few hours too.

The reason is the beef fat. Fat is the main source of flavor in beef, and it is what produces the change in taste. The off flavor of the beef is caused by the heating of the meat, which causes oxidation of the fats.

So, know that if you do have a lot of left over beef, it is not going to taste anywhere near as delicious as it did on the first day. Want more beef facts? Did you know that: Cooler Meat is Tougher Meat?

||What are the Cuts of Beef?||

Doughnut Muffins

This super easy recipe for Doughnut Muffins is done in under
30 minutes... a delicious start to any day! 
A yummy alternative to fried doughnuts... without the mess and grease.

This is not one of your "fussy" recipes... nope...
line up the ingredients.. follow the instructions.. adding the ingredients into
a mixer bowl.. and beat away!   The
result is muffins that have a doughnut like

Crock Pot Tex-Mex Chicken

This is another great crock pot recipe... a few minutes of
prep.. and come home to dinner... AND a healthy one too! ....  now how great is that?

TIPS

I use boneless skinless chicken breasts... I like the fact
this meal has virtually no fat... but you can certainly use other chicken
meat.. such as thighs.... I would remove the skin if it has any.

Taco seasoning is so easy to make.. I make

Creamy Pesto Chicken Portobello Skillet

Simple and delicious.... Creamy Pesto Chicken Portobello
Skillet.... is another great skillet meal that makes weeknight cooking a
breeze.   

This can be made a couple of different ways.. each just as
delicious.. just choose what works best for you.

TIPS

You can use leftover cooked chicken... or get a rotisserie
chicken at the supermarket... and just dice it up...

You can also cook it up

Cheeseburger Casserole

This quick and easy recipe for Cheeseburger Casserole is a
family favorite... especially with kids... tastes like a fast food burger.. but
made with lean ground beef... and served with oven baked fries... a perfect
alternative to those fat laden fast food meals they all love.

TIPS

I made mine in a deep dish pie plate in the hopes of making
it like a "pie" ... but since I didn't want a

Help Celebrate National Mobility Awareness Month.

I'm asking my readers for help ... I'm not asking for money.. just a one-minute vote... that's all.

I know this is my cooking blog... but... sometimes ... things are just more important than making brownies....  thousands of people come here everyday...

I'm hoping most will take the time to click the link below and read the story about one beautiful little girl and help her and her family by

How to Make a Cake Mix Taste Like a Bakery Cake

Did you know many bakeries use cake mixes?  Really... they do... they just add adjust how
they use it.. a few simple things...

Bakery cakes tend to be denser and not as
"fluffy".... so how do they get them like that when they use cake
mixes?

This simple "how to" may shock you at how simple
it is.... truly simple...

1)  Add an extra egg
than is called for in the box instructions.

2) Use

Country Gravy Breakfast Casserole

This Country Gravy Breakfast Casserole has everything you
need for a terrific breakfast... sausage, eggs, cheese, country gravy and
toast... perfect for guests or a weekend breakfast.

I must admit... my Mother never made breakfast casseroles
when I was growing up.... I learned all about them from co-workers... they
would bring them in for office "food days".... one bite.. I was
hooked.. so

Banana Buttermilk Coffee Cake

Over-ripe bananas on the counter begging to be used.... a
very common occurrence in our house.... and a lot of times I don't have enough
to make Banana Bread.... so I found this recipe from Martha Stewart that needs
only 2 ripe bananas... perfect!

Buttermilk is the other ingredient I was looking for.. I
love to bake with buttermilk... the results are so light ... the texture is
really the

Recipe: Easter Krispie Treats

A great last minute recipe to make with kids .... they see
you in the kitchen and want to help.. and there isn't anything a kid can really
help with... let them make some Easter Krispie Treats with a older brother or
sister.. or even a grandparent... a few minutes on the stove .... and they're
out of the way and happy they helped.

TIPS

You can use marshmallows.. but I prefer using the

Baked Ham Guide

Baked Ham... a tradition for holiday meals and large family get togethers... and with Easter this coming weekend I thought it would be a good idea to post some links to some previous posts.

Here are links to my posts about Baked Ham.... The Buying Guide, Baking and Roasting Tips and some Glaze Recipes...

I hope you find them helpful.






A Guide to Buying Ham

Roasting and Baking Tips for

15 Fabulous Sides for a Holiday Meal

Looking for stress-free and easy sides that will not only look and taste great... they will impress your guests? 

Look no further... I have great recipes for you to consider adding to your menu.... many can be prepared ahead... so it let's you get out of the kitchen and so you can spend time with family and friends.







 


Duchess Potatoes  - so elegant and easy... and can be made ahead

Recipe: Chocolate Eclair in a Jar

Chocolate Eclair in a Jar........ OMG these are good! Close
your eyes and you think you're eating a chocolate eclair... I swear!

I love desserts in a jar... I have so many to post.. too
little time to write... so I thought I'd better get moving... after all... I need
to share these with you... they are absolutely wonderful.

I love the fact I can stack them in the fridge and dessert

Recipe: Southern Buttermilk Biscuits

Southern Buttermilk Biscuits... a Southern staple with so
many meals... buttery and light...

After being in the South for a few years I thought I would
venture into "the pride of the South" territory.... biscuits.  I admit my first try at them was okay not
stellar.  What some cooks make look easy
... clearly was not.   So much like pie
crust and some other bake goods.. it took a couple of

Easter Place Setting and Table Ideas

Fabulous ideas are not always expensive .... the idea above comes from Better Homes and Gardens... the colorful take-out containers are readily available at craft stores and discount stores... just place a jar inside and fill with flowers...


I love to make a table festive and fun… and I’m always looking for great ideas …

These adorable bunnies and chicks make a really cute place setting

Recipe: Blueberries and Cream Cake

Spring is in the air! 
...okay ... so maybe we wish Spring is were in the air... this
winter just will not end in most parts of the country... but there's no reason
why you can't pretend... after all... it is
officially spring.

This cake is perfect for a spring pick me up.....  It's not quite a cheesecake... not quite a
creamy cake.. it's in-between... I thought I'd give it a try.. and we

Recipe: Crock Pot Moroccan Sweet Potato and Beef Stew

Looking for another beef stew recipe?  Need a quick and healthy recipe? Well ... I
have a delicious one for you.  Moroccan
Sweet Potato and Beef Stew with a hint of heat and spice... is a perfect
alternative to the hum drum beef stew. 

No oil is necessary... no browning of the meat before
putting it in the crock pot... nope... just pop in the ingredients.. turn it to
low... and 8 hours

Recipe: Skinny Broccoli and Mushroom Fettuccini Alfredo

This quick and easy meal comes together in under 30
minutes...perfect for a weeknight!

How is this skinny? Make a light Alfredo Sauce!  Don't sauté the broccoli and the mushrooms...
microwave them...  you won't miss the fat
... trust me!

This recipe was adapted from Cooking Light.

TIPS

Use whatever pasta you prefer.. it really doesn't have to be
fettuccini.

Feel free to add more

Recipe: Bangers and Mash

Bangers and Mash is a well known English meal.... but few
people realize that it's a traditional meal for the Irish and the Germans.   Bangers are sausages... and the kind of
sausage you make depends on what you like... it can be breakfast sausage.. or
bratwurst... in my case.. we used "beer brats"... the white and mild
variety... similar to the "weisswursts" my mother cooked. 

How to cook

Recipe: Shamrock Rice Krispie Treats

Need a last minute idea for the kids on St. Patrick's
Day?  Look no further.. these adorable
green shamrock treats will be a hit!

Make it a family affair..... a fun activity they can help
with....

TIPS

If you don't have a shamrock cookie cutter... make regular
krispie treats ..just use the food coloring and make 'em green.

I like to use marshmallow fluff instead of marshmallows...
it

All About Crown Roast of Pork

Looking for more holiday meal ideas? Pork is a traditional meat for many holidays, Easter being the most popular. You see beautiful pictures of a Crown Roast of Pork in magazines, sometimes with those cute little paper chef hats on each bone (called paper frills) and think they’re complicated to make… but they aren’t. In fact, it is an excellent choice for both the experienced and the

How to Bake or Roast a Ham

So you've decided to make a ham for the holiday.... and you've read my post about Choosing the Perfect Ham... now for tips on baking and roasting the ham.... it really is easy... just a few things to remember...

I hope you have a wonderful holiday and that I helped ease the stress a bit!






Recipe: How to Bake or Roast a Ham

All you need to do:

Bake at a low oven temperature (325-350

How to Choose a Ham

Are you making a Ham for the holidays? Now is the time to start thinking about what kind of Ham to buy ...

So where to start?

A few years ago I came across an excellent ham buying guide from Cuisine at Home (Issue 50 April 2005)…. whenever I plan to make a ham.. I pull it out... it really helps me make decisions about the kind of ham I want and what to look for when buying it.

You can buy

Cooler Meat is Tougher Meat

Have you ever noticed that as your meat cools it gets tougher? Well, the cooler your steak or roasts are the tougher they will be. The reason for this is that the collagen in meat turns to a gelatin and begins to thicken as the meat cools.

In order to avoid the toughening of your meat you will want to serve your steak or other meats on a warmed plate or a metal plate. If it is a roast that you have made, after carving it place the rest of the roast in a warmer or put it back in the oven.

What to know how to marinade your meats? Visit >> Tips on How to Marinade Meats

||Smoked Salt||

Recipe: Crock Pot Corned Beef and Cabbage

This recipe for Crock Pot Corned Beef easy, easy, easy.. a
meal that makes itself... and delicious!
TIPS


There are two cuts for Corned Beef... flat cut and point
cut.   Flat cut is a lot leaner and
doesn't shrink as much during cooking. 
It tends to be more expensive. 
Some people have said they feel the point cut is more tender, but with
slow cooking I find the flat cut extremely tender.

Recipe: Blueberry Buttermilk Coffee Cake

I love baking with buttermilk it makes cakes so light and airy... and blueberries are wonderful with their bit of tartness...perfect in coffee cakes... a great way to start the day with a good cup of coffee.

This is slightly adapted from a recipe I have from a Gourmet June 2009 recipe for a Raspberry Buttermilk Cake.


TIPS

Don't omit the lemon zest.. it really compliments the blueberry

Recipe: Easy Slow Cooker Pot Roast

I had a dilema about the name of this post... This is a re-post of my very first post from over 4 years ago.  The original post was Easy Crock Pot Pot Roast.  It wasn't until I decided to re-post it did I even realize how it sounded... all I could think of was ... A Crock Pot Pot Roast crocked in a crock pot... how many pot roasts do you think you can crock in a crock pot.... okay... okay...

Recipe: Pasta e Fagioli

Pasta e Fagioli is a traditional Italian "peasant"
dish meaning pasta and beans.   Pronounced
in the United States as "Pasta Fazool", the best description I can
give you is that it's a very thick soup... how thick it is.. depends on how you
like it.

It can be meatless or not, depending on how you want to make
it.  Recipes vary widely, some use sausage,
others use ground beef or still others

Some Great Recipes for St. Paddy's Day!

St. Patrick’s Day is almost here and it's time to plan for a great day of food and fun... and I'm here to help with the food part.

Did you know Corned Beef and Cabbage is not really a traditional St. Patrick's Day meal in Ireland??   So if you want a few other food ideas for celebrating the day... read on...

And besides what’s to say the whole meal will have to be “Irish” anyway.

This

Recipe: Open Face O'Brien Potato Omelet

This easy to make omelet combines delicious O'Brien Potatoes
with eggs and bacon and cheddar cheese.. now how can you beat that?

This slightly adapted recipe comes from the folks at
Ore-Ida.. the makers of frozen O'Brien Potatoes.


Read on for some helpful tips to help make your meal a success.

TIPS

I fell a tad guilty saying this.. the recipe does come from
Ore-Ida... but... I prefer

Recipe: Creamy Chicken and Vegetables

This recipe for Creamy Chicken and Vegetables is a
"Leftover" from my Super Easy Chicken and Dumplings.   As part of my series on Leftover Tips and
Recipes, this dish can be made with just about any leftover cooked chicken.

Don't have leftover cooked chicken?  No problem.... other alternatives can be
store bought rotisserie chicken or... if you are so inclined.. cook a chicken
breast or two

Leftover Tips and Ideas

I decided a while ago to add a new section to my blog and am finally getting around to adding it... one
that deals with Leftover Ideas...

Not everyone loves Leftovers.. we do..
honestly.. both Warren and I can eat a repeat meal of just about anything...
but... we also enjoy turning leftovers into a new meal altogether.

Turning a Leftover into a different meal really is an art...
one that

Tips on How to Marinade Meats

Every once in a while I like to marinade some of my meats and poultry. I'm going to share with you some hints and tips for marinading. If you've ever wondered why your meats turn brown really quickly when you are cooking or grilling them, it might be the marinade. You see marinades are for the most part highly acidic. The acidity in the marinades react with the muscle pigments of the meat causing it to brown quickly.

The acid in many marinades will reduce the ability of most meats to keep in moisture, so your meat may not be as moist as you thought it would be. However this lost in moisture is usually offset by the meat absorbing some of the marinade and also the flavor the marinade adds to your meats.

If you are marinading large pieces of meat, it should be done in a large plastic bag, like a Zip-Lock bag. It will require a lot less marinade if you do it this way. With smaller pieces of meat, you can marinade them in a glass dish. One thing you never want to do is marinade in a metal container. This is because the acid in the marinade will react with the metal giving your meat an off flavor.

Do not baste our meats with the marinade you soaked it in, always use fresh marinade. The reason is the marinade may get contaminated by bacterias from your meats. And finally always cover and refrigerate any meats that you are marinading.

Looking for more information on cooking meats? Visit >> Does Searing a Steak Really Seal in the Juices?

||How to Grill the Perfect Steak||

How to Keep Bacon from Splattering

Does your bacon splatter when you cooking it? Mine sure does. However there are things you can do to keep your bacon from splattering. Back a long time ago, there wasn't the problem of splattering bacon. That is because they cured it differently back then.

The old way was to cure the bacon slowly and using salts to dry it. The bacon then would not splatter when it was cooked. Today bacon is cured in brine which cures the bacon a lot more quickly. When the bacon is cooked this liquid from the brine gets released, which causes the fat to splatter more.

If you want to reduce the amount of splattering when cooking bacon, lower your heat settings. Another thing you can do to stop your bacon from splattering is to soak the bacon in ice water for 2 to 4 minutes, then dry it.

A couple other things you can do to keep your bacon from splattering is sprinkling a bit of flour on it before cooking. And if all else fails, use a splatter screen over your frying pan, those screens work wonders.

For more information on pork and purchasing pork visit >> What to Look for When Buying Pork

||Baby Back Ribs vs. Spare Ribs||

Potato Bacon and Tomato Frittata

Great anytime .... day or night.... Frittatas... are a quick
and easy fix for any meal.  A truly
terrific breakfast dish or an casual lunch or supper.... that's hearty and
satisfying. 

This recipe for Potato Bacon and Tomato Frittata starts in a
skillet and finishes in the oven.  While
it's baking in the oven... this all in one skillet meal frees the cook up to
handle setting the table,

Recipe: No-Bake Turtle Brownie Cheesecake

Who can resist a Turtle Brownie Cheesecake?... Answer: no
one.... Who can resist making a no-bake version?... Answer: not many cooks.

This easy to follow recipe is... in my opinion.... the closest
in texture and taste to a baked cheesecake. 
It is a combination of several recipes... and some inventiveness on my
part. 

I started out with the intention of trying Martha Stewart's
No-Bake

Recipe: Sausage Lasagna Skillet

This Sausage Lasagna Skillet is quick and easy to make.. and
very adaptable to your personal tastes.

I don't know about you.. but my weeknights are busy... I'm always
tight for time.. so cooking a good meal can be tough....  we make an effort not to eat out just for the
sake of grabbing a meal.... oh, believe me we do... but staying healthy and
watching a budget are important... so our

How to Properly Freeze Meat

If there was a big sale at the supermarket and you have a lot of meat on hand you may need to freeze a lot of it. There are a few things you can do prepare your meats for freezing. The first thing you will want to do is remove the meat from the store's packaging. You will want to wrap up the meat up in freezer paper or otherwise use a good quality freezer bag.

Meats such as hamburgers, pork chops, and steaks should be wrapped individually. Wrapping each meat individually will ensure that it will stay fresher. You will want to follow these steps for any meats you plan on freezing for longer than two weeks.

For more information on freezing meats visit >> Freeze Your Smaller Cuts of Meat

||The Grading of Beef||

Why Do We Have Ham at Easter?

Why is ham so popular at Easter? I'm sure if you are like most people, you probably have ham for your Easter dinner. It is a really common main course for most Easter dinners, but have you ever wondered why that is?

Well, the custom of eating ham at Easter is one that even predates Christianity. You see, fresh meat wasn't always that easy to come by especially in the early spring months. So, people in these times would take their fresh pork and bury it in the sand near the ocean. They would do this in the early winter.

What happened is the pork would get cured by the salt water that would soak it through the sand. This fresh pork just basically marinated in the salt water for months. After several months passed they would dig up this pork and would have a salt cured hunk of ham which would then be cooked over fire.

Are you going to buy any pork in the near future? Well, you are going to want to know what to look for. Visit >> What to Look for when Buying Pork

||How to Grill Fish on the Skin||

Recipe: Mini BLT Bites

These adorable Mini BLTs will surely disappear in no time...
they're perfect for an hors'dourves tray... who can resist bacon??

They're also great stacked on a skewer... along side a warm
bowl of soup... a perfect light supper.

TIPS

I cut the crusts off.... it makes it easier to handle and looks
the best.

Roma (aka Plum) tomatoes work best.

Leaf lettuce or butter lettuces are best..

Oscar Night Party Ideas

Tonight's the night!  Oscar 2013... a fun evening to have some friends over to watch the awards.

Didn't plan haead for a party for Oscar Night?  It's not too late to put together a great little party.

How about a nice little gathering with bite sized appetizers… depending on where you live will affect what you might want to serve…. for those on the east coast in the US… Oscars come late in

Recipe: Blueberry Cornbread

This quick and easy recipe for Blueberry Cornbread is the best you will ever eat..... honest!

Did you know most "blueberry" mixes don't contain actual blueberries??  Now why would you make them when you can make this recipe and know that you have wonderful lucious real blueberries in it.

This looks great and tastes great... perfect for breakfast... I make it on the weekend or at the

What to Look for when Buying Pork

When buying pork there are several things you need to look for to make sure you a getting a good cut of pork. The best indicators of quality when it comes to pork is the color of the meat and also the firmness. You want pork that has light to reddish pink meat. If is looks like it is gray or pale pass it up. The fat on pork should be white and smooth also.

If you are able to touch the pork, it should feel firm. If it feels soft and watery you do not want that cut of pork. If it is prepackaged pork look at the packaging and make sure it isn't damaged. Also check the package and make sure there is no moisture in it. If there is any juices in the packaging make sure that it is clear and not cloudy.

These simple tips will have you buying better cuts of pork. If you like pork, you will probably like country ham. Find out what country ham is by visiting >> Country Ham - Salt Cured Ham

||What are St. Louis Style Ribs?||

Recipe: Mini Bacon and Cheese BBQ Meatloaves

Mini Meatloaves are an ingenious way of making meatloaf in
half the time.... a time-saver that's perfect for weeknight meals... and a
terrific way to try out new flavors to add into meatloaf... gone are the days
of boring meatloaf... make it interesting and you'll see plates empty quickly!

Mini loaves are perfect for serving a crowd... perfect
individual servings and easy to make and serve!

Country Ham - Salt Cured Ham

If you go to your local meat market and see a ham on the shelf rather than the refrigerator case it is more than likely a country ham. This type of ham does not need to be refrigerated because they are salt cured. There are many different methods of curing ham, and salt cured is just one of the ways.

A country ham often times will have a layer of mold on the skin, do not worry this is normal. This mold can be scraped off the skin. If you do end up getting a salt cured ham know that you will need to soak it in water for several hours. After you soak the country ham it also will need to be simmered for several more hours prior to baking it.

Country hams are typically more salty than your brine cured hams. Their taste is also different than a brine cured ham, many people will need to acquire the taste for a salt cured ham. But once you do, you will fall in love with them.

||Smoking with a Gas Grill||

Recipe: Crock Pot Chicken Enchilada Soup

This crock pot soup is chock full of flavor... healthy
protein and fiber.... and very low fat... now how often can you find an easy
recipe... oh?... did I mention how easy it is to make?... I didn't?... well,
let me tell you... it takes minutes to prepare... in fact.. you
don't even need to defrost the meat... that's right... it's best
not to defrost the meat... it makes it all the more

Letting Your Roast Rest

When you are finished cooking a roast it is important to let it rest. The same it true for any meat you cook. Letting it rest just means to let it sit after cooking for around 15 minutes or so before you start cutting into it. What this does is lets the juices of your roast redistribute through out the meat.

When you cook a roast or any meat for that matter the juices end up going to the center of the roast. Any juices toward the surface of the meat are for the most part evaporated because of the heat. What resting the roast does is lets the juices from the center spread out throughout your meat. Thus you will have a juicer roast.

Want to know how to make lean ground beef juicy? Visit >> How to Make Your Lean Ground Beef Juicier

||How to Carve a Turkey||

Recipe: Arrabbiata Sauce

Arrabbiata Sauce is a spicy tomato sauce is not only quick
to make.. it's easy!   What is especially
nice about making this instead of eating it out.. is that you control the
heat... some people like it hot.. some people not so much.. make it how you
like it.

This wonderful sauce is low fat... only a little olive oil
in it... now how can you beat that?

TIPS

This recipe is not all that

Adding Soup Bones to Stock

When using soup bones, timing is everything. I see lots people make the mistake of waiting to add a soup bone to their stock after it has started to boil. This is the wrong way to go about it especially if you want to impart a lot of flavor to your stock.

When you add a soup bone to boiling stock the boiling water will seal the bone. Thus all the delicious flavors will not get released into the stock. The best time to add a soup bone to your stock is right away. You should add the bone to the water when it is still cold and first placed on the stove.

What this will do is allow all the flavors, and nutrients to be released from you soup bone. Plus all the gelatinous portions of the soup bone will be release, and this helps to thicken up and add body to your stock.

||The Grading of Beef||

Preparing Rattlesnake

Rattlesnake is a must try if you've never had it before. It is actually pretty good eating. Preparing rattlesnake isn't too difficult once you get used to the process. Just remember when dealing with a rattlesnake you must be cautious at all times. Rattlesnakes are quick and because of their reflexes you still can get bite even after it is dead.

To prepare a rattlesnake you will want to first cut off its head. After the head is off cut a slit in the skin  near where the head was and peel it back about an inch. Now take so heavy duty string or twine and tie the string around the peeled back area. Hang the rattlesnake from a tree.

What this does is frees up both hands to peel back the skin. You will need a sharp knife for peeling the skin back. Once all the skin is removed, slice open the belly of the rattlesnake and remove the guts. You can then start to cut the meat away from the bone. Once you have the meat, rinse it under some cold water that has a bit of salt in it. Cut the rattlesnake up into bite sized chunks, put a bit of flour and seasoning on it, then fry it up.

It is really simple once you do it a couple times. Like everything, it tastes a bit like chicken. If you don't have live rattlesnakes around your area, you can also purchase them from specialty shops.

||How to Smoke a Turkey||

What is the Best Meat for Hamburgers?

Are you wanting to know what the best meat is for hamburgers? In the news today we all here about the health concerns with fat, so they say to pick lean meats. However if you go that route, your burgers will not be as flavorful and juicy.

The meat of choice when making hamburgers is ground chuck. Ground chuck is so much better than ground beef from round, as it is from a fattier part of the cow. Do not worry about the fattiness of the burger because as you grill it most of the fat will be released and drip through the grates. A fattier ground beef will make for a juicier burger that you and your family will love. So, if at all possible for the best tasting burgers go with ground chuck.

Are you uncertain whether to go with a leaner or fattier steak? Visit >> Should You Pick a Marbled Steak?

||Top 10 Grilling Foods||

Should You Pick a Marbled Steak?

A well marbled steak is something I love. A marbled steak is a steak that has streaks of white fat running through it. You will see it a lot on rib-eye steaks. This fat provides moisture and flavor to your steak. The fat will also help to tenderize your steak.

With a steak that has a lot of marbling it means that the cow did not get much exercise. A cow that if fed a diet rich in corn and other grains, and doesn't get much exercise means a cow that will have a lot of fat. It will thus have meat that is more tender.

So, if you like your cuts of steak tender and juicy, a well marbled steak is the obvious choice.

Want to know how to properly thaw your meat? Visit >> What is the Best Way to Thaw Meat?

||Is it Grilling or Barbecuing?||

What is the Best Way to Thaw Meat?

Want to know the best way to thaw meat? If you have frozen meat and you thaw it there is always the potential for bacteria to form and also to damage the cut of meat. Therefor how you thaw your meat is important to stop the possibility of bacteria formation, and also wreaking a good cut of meat.

So, what is the proper way to thaw your meat? The best way to thaw meat is always in the refrigerator. Yes, it will take time, but it reduces you chances of bacterial contamination and loss of flavor in your meat. So, do not leave it on your counter to thaw, or use a microwave to thaw your meat. With a microwave there is a very good chance of partially cooking the meat, which will dry it out.

Yes, thawing in the refrigerator takes time, but isn't a good cut of meat worth the extra time?

Having problems with flare-ups? Visit >> How to Deal with Flare-ups with Grilling

||How to Thaw a Turkey||

How to Deal with Flare-ups when Grilling

When grilling flare-ups are a common occurrence, especially when you are grilling fattier cuts of meat or chicken. There are a few things you can do if flare-ups are happening during your grilling.

The first thing you should do if you have a flare-up is reduce the amount of air. So, if you have the lid off of your grill put it back on. If you are using a charcoal grill once you have the lid back on close the top vent about halfway. This should cut down the flare-ups.

If you need to grill your foods with the lid off or the flare-ups are still happening even though you have the lid on, there is something else you can do. If it is still a problem, move the foods away from the heat source. If you foods are right over the heat flare-ups will happen more often, if you set the foods to cook indirect the flare ups will stop. You can try moving you food back over the heat source once the flare-ups stop.

||How to Grill||

Easy Family Friendly Valentine's Breakfast Ideas

Valentine's Day falls during the week this year so if you can't make a special breakfast during the week... celebrate next weekend with a fabulous breakfast... who says you can't stretch the holiday.

These recipes are easy… most can be prepped ahead… and oh so good…. peruse the list and see what fits in your time and budget… for a list of even more ideas… check out the Breakfast and Brunch

Testing a Steak for Doneness

Testing a steak for doneness is a skill learned over time. You gotta cook a few steaks in order to get the feel for it. Normally a person could use a thermometer to tell precicely that their steak is done, but after you learn how to feel for doneness you will never be sticking your steak with a thermometer again.

I don't use a thermometer much as more when I grill meats, because I've learned how meat feels as it cooks. As your steak cooks it loses moisture and becomes firmer, so the longer you cook it the firmer the steak will feel. So it you are testing your steak for doneness and it feels pretty spongy, it is more than likely still rare. Now if it is really firm when pressed you probably have a medium-well or a well done steak.

With practice you will be able to easily tell if your steak is rare, medium rare, medium, medium-well, or well done. So, the next time you grill up a steak, test for doneness using your finger. For information on grilling a really good steak visit >> How to Grill the Perfect Steak

Do you like your steaks rare? Do you think a rare steak is really bloody? Find out here if a rare steak is really bloody. >> Is a Rare Steak Really Bloody?

||Electric Salt and Pepper Mills||

Is a Rare Steak Really Bloody?

You probably think that when you have a rare steak it is a bloody steak. I used to think that as well. A nice rare steak that when you slice into it the red juices cover your place and the meat is still all red or pink. However, a rare steak is not a bloody steak.

So, if a rare steak is not bloody, why is it red? When a cow is butchered all of the blood is drained out, so there is hardly much left in the meat. What the reddish color you are seeing in the meat is myoglobin. Myoglobin is a pigment in the meat that makes it red, while blood gets its color from hemoglobin. So for the most part the nice red juices you see flowing when you slice into your steak is myoglobin.

Also you may notice that your beef is redder than your pork, that is because beef contains a lot more myoglobin than pork. For more information on the color of meat visit >> Color of Meat - The Sign of Freshness

||How to Grill the Perfect Steak||

Valentine's Breakfast Ideas for that Special Man

Making breakfast for your sweetie this Valentine's Day? What better way to say I Love You than with a hearty manly man breakfast.

Unfortunately, this year Valentine's Day falls during the week... so you may have limited time...

Here are some terrific ideas for a great breakfast on-the-go..




Breakfast Burrito Prepare the filling ahead and just reheat it in the microwave in the morning!

a match made in heaven

When I dreamed up the perfect Valentine's day dessert for Matt and I a few years back, it of course had to have something creamy in it. I took one of my favorites, pumpkin and combined it with one of Matt's favorites, bourbon. Then I took one of his favorite desserts, bread pudding and made it brioche (lord knows I love me some buttery, rich egg bread). Throw on some bourbon salted caramel sauce and bourbon vanilla creme anglaise and you've got one crazy good dessert. It might sound like a bit of overkill to have two different bourbon sauces but I'm telling you, it works. One is subtle and the other is a bit more punchy - the two combined makes layers of bourbon goodness without feeling like you just took a shot. If making two sauces AND bread pudding scares you, don't worry. There's improv suggestions below on how to simplify the recipe. Seriously, just trust me, you need some of this in your life and it's a lot easier to make than it sounds. 

80% of the time I will pick chocolate over non-chocolate but this dish makes that 20% decision even harder. This dessert is comforting, creamy and filled with warm spices. Pumpkin and bourbon are the perfect valentines for each other. If you're not into super literal lovey-dovey heart shaped, red food for valentines day, I highly recommend you try this recipe for your boo. If chocolate pulls your heart strings, you can't go wrong with quick molten chocolate cakes or flourless chocolate cake. If you're without a valentine this year, that's cool too… who says you can't celebrate your love for yourself with a tasty dessert?! It just means more for you! Sharing is totally overrated. 

pumpkin brioche bread pudding

w/bourbon salted caramel sauce + bourbon vanilla bean creme anglaise 

yields 6 generous servings

for the bread pudding:

ingredients:

1 - 11oz brioche loaf (about 8 c. cubed)

2 c. half and half

2 c. whole milk

3 eggs

1 - 15 oz can pumpkin puree

1 TBSP vanilla extract

1 tsp nutmeg

1 TBSP cinnamon

¾ c. packed brown sugar

pinch of salt

3 TBSP butter (to grease the pan)

recipes for the sauces:

bourbon vanilla bean salted caramel sauce

bourbon vanilla bean creme anglaise sauce

Preheat your oven to 350º F. Cut your brioche into about 1 inch cubes and set aside. You can do this a day in advance so that your bread stales up. If you don't have that kind of time, just place them in the oven for about 5 minutes until they dry out but don't start to brown.

Combine the spices, eggs, cream, milk, salt, vanilla, and pumpkin puree in a large bowl.  Whisk to combine. Add the brioche cubes and stir to combine. Lightly grease a 7x11 or 3 quart pan and pour your mixture into the dish. Let sit for at least 30 minutes, 60 minutes if you have the time - until the mixture is absorbed by the bread. Bake at 350º F for about 60 minutes. The bread pudding will have puffed slightly and have a light, golden brown top. 

To serve, cut a large square and top with caramel and creme anglaise. 

improv style:

what goes better with pumpkin and bourbon than pecans?! don't know why i didn't think to add some nuts in before i started writing this out. definitely trying that next time! if you don't have whole milk, you can use whatever milk you have on hand. no half and half? use heavy cream instead. big into warm spices? add more cinnamon, all spice, star anise or even ground cloves. don't have brown sugar? you can use white sugar instead. you can also use your favorite type of bread… challah would be an equivalent substitute but you can use french, italian or even country loaf. i've never tried it with regular sandwich bread but i would be interested to know if you try that how it turns out! 

do you HAVE to make the two sauces? no, but i HIGHLY recommend. if two is asking too much, make the one that sounds the best to you. not down with either? maybe consider a little drizzle of maple syrup or a dollop of maple whipped cream? ice cream is always good in a pinch.

Recipe: Hearty Sausage Breakfast Skillet

Breakfast is my favorite meal.. I can enjoy it
anytime of day... I can think of hundreds of wonderful dishes to make for
breakfast... this recipe for a Hearty Sausage Breakfast Skillet is a
favorite... especially for my manly man.

This skillet breakfast is made in one pan... a heavy cast
iron skillet works best... and is perfect for camping too.

TIPS

You can significantly cut the fat and

Reducing Saltiness in Ham Slices

Have you ever had really salty slices of ham? If you are really sensitive to your ham being salty, there is a simple thing you can do. Before you cook up your ham slices, place the slices in a dish of milk for approximately 20 minutes. I know it sounds pretty crazy, but it works.

You are probably thinking that your ham will taste like milk, but it won't. The ham slices will not pick up the milk flavors. After you soak the slices of ham for around twenty minutes, rinse them off with cold water and dry them with a paper towel. It is a simple and effective way to cut the saltiness of your ham slices.

For more ham tips visit >> Buying a Canned Ham

||Types of Turkeys||

Buying a Canned Ham

Here is a simple tip when you are buying a canned ham. If you are thinking about purchasing a canned ham, buy the biggest one you can afford. You may be asking why you need to purchase the biggest canned ham you can afford? Well, it is because the majority of smaller canned hams are made from bits and pieces of ham stuck together with gelatin.

Bits and pieces stuck together with gelatin, doesn't sound too appetizing to me when I'm eating a canned ham. So, if you are not into stuck together ham pieces, buy the biggest canned ham you can afford.

For more tips on ham visit >> How to Easily Remove a Ham Bone

||How to Grill a Turkey||

Great Recipes for Mardi Gras

It’s Mardi Gras time again!… and that means lots of great food… and with Fat Tuesday coming up.. time to indulge that sweet tooth!

Here are some terrific recipes perfect for any Mardi Gras celebration!






Breakfast Ideas to Start the Day



Quick Mardi Gras King Cake - a quick and easy recipe for this traditional Mardi Gras Cake... perfect for breakfast or a dessert.. after all.. why not?

Does Searing a Steak Really Seal in the Juices?

You have probably heard before that searing a steak supposedly seals in the juices. I know I've heard that from lots of sources. It seems like it would make for a juicier steak, however it really is not true.

Many people will probably argue with you if you tell them that searing your steak does not keep in the juices. Just because searing a steak doesn't really lock in the juices, doesn't mean you shouldn't do it any longer. On the contrary you should sear you steaks.

Searing a steak will cause it to brown up and will create an exceptionally good steak. I always sear my steaks because of the great flavor it produces. If you are disappointed that searing a steak doesn't really lock in the juice, I have a solution for making a juicier steak. The solution is to cook low and slow. Grilling your steak slowly at a lower temperature will help it to turn out more tender and will also help it retain more of the good juices.

If you would like more tips on grilling steak visit >> How to Grill the Perfect Steak

||Electric Salt and Pepper Mills||

bourbon vanilla bean creme anglaise

It's a saucy week here on IMPROV kitchen. The other day I shared my absolute favorite bourbon vanilla bean salted caramel. It's a mouthful to say but man is it a killer sauce! This sauce is it's milder counterpart. It's a bourbon vanilla bean creme anglaise (vanilla sauce). On the creamy vs. non creamy team, I'm a die hard fan of creamy. 100% of the time I will pick a cream sauce, creamy dessert, creamy ANYTHING over another option. Since Matt loves bourbon, I try to incorporate it in places where it's not overpowering. I'm not the biggest fan of any type of whiskey but this sauce is a perfect balance of creamy, rich vanilla with a subtle kick of sharp bourbon. 

It's great used on lots of desserts which is why I decided to give it it's own post. I've put it on pecan pie, bread pudding, chocolate soufflés and in moments of weakness I've eaten it by the spoonful. This is a judge free zone!

bourbon vanilla bean crème anglaise

adapted from godiva

ingredients:

1 c. heavy cream

1 c. whole milk

1 vanilla bean, split lengthwise and seeds scraped out

½ c. sugar

5 egg yolks

4 TBSP bourbon 

pinch of sea salt

In a medium saucepan, bring cream, milk and vanilla bean to a gentle simmer, stirring frequently. Cook for 5 - 6 minutes and then pull off the heat and set aside. 

In a medium bowl, whisk egg yolks with sugar until they turn slightly pale yellow and the sugar starts to dissolve. Discard the vanilla pod and slowly add in a splash of the cream mixture into the yolks, stirring constantly. Slowly add more and more of the cream mixture into the egg mixture. You want to gradually increase the temperature of the eggs so that they cook without scrambling. 

Return the cream/egg mixture to the saucepan and cook over low heat until the sauce thickens enough to coat the back of a wooden spoon. You'll know it's done when you slide your finger down the back of the spoon and the line holds. Pour in the bourbon and remove the mixture from the heat and pour through a fine mesh sieve. This will make sure if you didn't properly temper the eggs that you keep any scrambled bits out. Pour into a container and place in the refrigerator for at least 2 hours. The sauce can be made 2 - 3 days in advance. 

When you're ready to serve it, you can heat it up on the stove or in a microwave. It's good cold too. Depending on the type of dessert you're making. 

improv style:

you can use whatever type of milk you have on hand. if the sauce is too thick for your taste, you can thin it out with a bit more cream. not a fan of bourbon? substitute for your favorite liquor. You can leave the booze out too. If you don't have vanilla beans, you can substitute for vanilla extract. you can easily switch up the flavor profile by adding in almond, raspberry, or even lemon extract.

Celebrate Chinese New Year with these Easy Recipes!

Chinese New Year is just around the corner... this year it's February 10th.... and what better way to celebrate the Year of the Snake than with food.

Don't do take out!

Why not try one of these recipes? They aren't difficult to make and are a delicious way to celebrate the New Year.

I hope you try one of these tasty recipes!









Baked Crab Rangoons










Chicken Fried Rice

bourbon caramel sauce

I LOVE this sauce. Over the years I've tried a few different versions and I keep coming back to this recipe, Martha really nailed it. The only thing I've done is add some salt - come on, who doesn't love salted caramel sauce?! Since I frequently make desserts & sometimes even brunch with caramel sauce, I thought doing a post of just the sauce would be much easier than typing the recipe over and over again. 

It's the perfect balance of sweet, creamy, boozy and deliciously caramelized sugar. When the caramel is warm, it flows like thick lava. Refrigerated, it's thick and chewy. Speckled with black vanilla beans it really catches your eye and feels like something special. This is heart warming food here. It's filled with tons of love. 

bourbon caramel sauce

slightly adapted from martha stewart

ingredients:

2 c. sugar

½ c. water

1 c. heavy cream

1 vanilla bean, split in half lengthwise

2 teaspoons freshly squeezed lemon juice

2 tablespoons unsalted butter

1 tablespoon bourbon

2 TSP sea salt (more to taste)

You can make this a day in advance or a week in advance. I wish I could somehow tweak this recipe to make it better but martha NAILED it. This sauce is good by itself and great on everything, mmmmmmm...

Start by combining the sugar and ½ cup water in a saucepan on medium heat. Without stirring (don't even think about giving it a little help, let it do it's thing). Let the sugar and water bubble until it turns a dark amber color. This will take about 20 minutes, no joke - just have patience.

When the mixture is a deep amber color, reduce the heat to low. Slowly add cream, stirring with a wooden spoon. Don't get scared if it turns into a hard ball. Give it a minute and keep stirring. It will slowly melt into a rich caramel. Next, scrape the vanilla seeds into the pan and add the bean too. Add lemon juice, butter, and bourbon. Stir to combine. Your heavenly sauce is now ready to be devoured. You can let it cool and put it in a jar or tupperware container and into the fridge. To reheat, place in the microwave for about 2 minutes stirring every 30 seconds.

improv style:

this caramel is legit, but if you don't have vanilla beans on hand, you can substitute for vanilla extract (1 TBSP). vanilla beans are incredible and i highly recommend getting some to stock your kitchen with. you can buy them in bulk for way cheaper than the grocery store. i get mine here or here depending on how many i need.

not down with the hootch? that's ok… you can leave it out. booze fan but not a bourbon fan? rum would be a fantastic alt. you could even play around with some liquors like kaluah or frangelicos - but really, bourbon or rum will be your best bet. don't even mess with tequila or vodka - bleb!

only have salted butter? no problem, just use that - i do. no sea salt?! you gotta get on that! but it's cool… you can use whatever kind of salt you have on hand. also, if you're not down with salt, you can just leave it out. no big deal. 

the lemon is key to balancing out the flavor. your caramel won't be ruined if you leave it out, but it will be 100x's better if you put it in. the only MUSTS are cream, sugar, and butter. 

want a little thinner sauce? add a bit more heavy cream… same goes for thicker, less cream is needed. if your sugar starts to turn into a weird crystal powder, turn the heat up a little bit. it should melt down in a few minutes if you crank the heat up. i don't know why it does this sometimes. it's always a little scary but the good news is if you totally mess it up, you can start over and you've only wasted a little bit of sugar.