Crock Pot Breakfast Bake

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What You Need:

6 eggs, well beaten
1 C of cheddar cheese shredded
1/2 C of cooked ham, diced
1/2 C of milk
1/2 tsp salt
1/4 tsp pepper

How to Make It:

Pour the beaten eggs into the slow cooker.
Sprinkle the cheese and ham evenly over the eggs.
Add the milk, salt and pepper and stir blending the ingredients together well.
Cover and cook on low 3 hours or until the eggs are set.

Makes 6 servings

There’s no easier way to make a great Sunday morning breakfast than this. Double the recipe and serve for brunch to a hungry crowd. Use your favorite shredded cheese and whatever type of cooked breakfast meat you may have on hand like sausage or bacon. You can also add chopped onions or bell peppers if you like.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 3 hours
Total Time: approximately 3 hours 15 minutes

Fanned Potatoes off the Grill

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What You Need:

4 baking potatoes
2 onions, halved and sliced thin
4 tbsp of butter, cubed
1/4 C of celery, chopped fine
1 tsp salt
1 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp pepper

How to Make It:

Heat the grill to medium high heat.
Make slices 1/2 inch apart in the potatoes, cutting three quarters of the way through the potatoes and leaving the bottoms intact.
Carefully fan the potato slices apart.
Place each potato on a piece of aluminum foil big enough to fold completely around the potato.
Fill each slice in the potato with onion slices and a cube of butter.
Sprinkle the potatoes evenly with the celery, salt, oregano, garlic powder and pepper.
Wrap the potatoes up in the foil and seal the foil tightly.
Place the potatoes on the grill and cover the grill.
Cook for 40 minutes or until tender.

Makes 6 servings

These potatoes are a change of pace from those everyday baked potatoes. The seasoning gives these buttery fans a lively taste. To cut down on grilling time microwave the potatoes for 6 minutes before making the slices and filling them full of all the goodies.

Fresh Fruited Spinach Salad

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What You Need:

1/2 C vegetable oil
1/4 C onion, chopped
2 tbsp + 2 tsp red wine vinegar
2 tbsp + 2 tsp sugar
1 1/2 tsp ground mustard
1/2 tsp salt
1 1/2 tsp poppy seeds
8 C of fresh spinach, torn
2 pints of fresh strawberries, sliced
3 ripe bananas cut into small chunks
1/2 C of almonds, toasted and slivered

How to Make It:

Place the oil, onion, vinegar, sugar, mustard and salt into the blender.
Blend until the sugar has completely dissolved.
Sprinkle in the poppy seeds and blend just until they are incorporated into the dressing.
Place the spinach into a salad bowl.
Add the strawberries, bananas and almonds and toss to combine.
Pour the dressing over the salad and toss again to coat.

Makes 14 servings

This fresh salad is a great addition to any cookout, potluck supper or just to have when company comes over for dinner. Raw fruits and vegetables are very nutritious and in this salad they also taste great. The poppy seed dressing adds just enough tang to make this salad one they will ask for over and over again.

Fresh Minted Fruit Dish

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What You Need:

1 C of water
3/4 C of sugar
3 tbsp lime juice
1 1/2 tsp fresh mint chopped
1/8 tsp salt
1/2 small watermelon, cubed
1 small cantaloupe, cubed
1 small honeydew melon, cubed
1 large peach, sliced
1 C of fresh blueberries

How to Make It:

Pour the water into a saucepan placed over medium high heat.
Stir in the sugar, lime juice, mint and salt and bring the mixture to a boil.
Allow the syrup to boil for 2 minutes then remove from heat, cover and cool completely.
Place the watermelon, cantaloupe and honeydew cubes into a large non metal bowl.
Add the peach slices and blueberries and toss gently to combine.
Pour the cooled syrup over the fruit and gently toss again to coat.
Cover the bowl and chill for at least 2 hours, being sure to stir frequently.
Drain th4e fruit well before serving.

Makes 6 servings

There’s nothing that cools you down on a hot summer day than fresh melon. This fruit dish is no exception. Seedless grapes, sliced strawberries or any of your favorite berries may also be added or used in place of the peaches and blueberries. 

Fried Popcorn Shrimp Poppers

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What You Need:

2 large eggs
2 tbsp milk
1 C seasoned dry bread crumbs
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper
1 1/4 lbs. frozen shrimp, thawed
3 tbsp of canola oil

How to Make It:

Whisk the eggs and milk together in a shallow bowl until well blended.
In a separate bowl stir together the bread crumbs, garlic and onion powder, paprika, salt and pepper.
Coat the shrimp with the egg mixture.
Cover the shrimp with the bread crumbs shaking off any excess.
Place the oil in a deep skillet over medium high heat.
When the oil is hot add the shrimp in batches and cook 2 minutes per side or until the shrimp is opaque and the coating is a golden brown.
Drain on paper towel before serving.

Makes 4 servings

With the healthy side of eating coming to the forefront we don’t do much deep frying anymore. Yet every once n awhile we just crave something with that tasty deep fried crunch. These shrimp will definitely feed that craving. Serve with cocktail sauce, tarter sauce or make a Cajun sauce using 1/3 C of mayonnaise and 1 tsp of Cajun seasoning.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 4 minutes per batch
Total Time: approximately 19 minutes per batch

Garden Veggies from the Oven

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What You Need:

6 potatoes, peeled and cubed
1 turnip, peeled and cubed
1 large onions, thinly wedged
5 carrots, julienne

How to Make It:

Allow the oven to preheat to 425 degrees and line a 15X10 baking pan with foil.
Scatter the potatoes and turnips over the bottom of the pan.
Layer in the onion wedges and evenly spread the carrots over the top.
Spray the vegetables well with a non stick cooking spray.
Bake for 30 minutes or until fork tender.

Makes 6 servings

Garden vegetables taste great no matter how you fix them but these roasted vegetables will give any main course meat the extra yum. Use any of your favorite garden vegetables including zucchini and squash. These by be topped with pats of butter instead of spraying them with the cooking spray just be sure to toss them occasionally while roasting to ensure all the vegetables are covered with the melted butter.

Grilled Provolone Mushroom Burgers

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What You Need:

4 large Portobello mushroom caps
1 tsp salt
1 tsp pepper
2 tbsp balsamic vinegar
2 tsp parsley
1 tsp dried thyme
4 slices of Provolone cheese

How to Make It:

Spray the grill grates with a non stick cooking spray and heat the grill to medium high heat.
Sprinkle the salt and pepper evenly over both sides of the mushrooms.
Brush the mushrooms on both sides with the vinegar.
Sprinkle the thyme evenly over the stem side of each mushroom.
Place the mushrooms on the grill and grill for 3 minutes.
Turn and continue grilling 3 minutes or until the mushrooms is tender.
Sprinkle the parsley over the mushrooms and add a piece of cheese to the top of each one.
Tent foil over the mushrooms and cook 1 minute or until the cheese melts.
Remove and place on buns before serving.

Makes 4 servings

The vinegar and thyme are what give these mushrooms their vibrant taste. Grilling mushrooms gives them a caramelized taste. Serve these burgers with a side salad of all your favorite veggies for a great summertime lunch or dinner.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 7 minutes
Total Time: approximately 17 minutes

Grilled Steak with Orange Salsa

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What You Need:

1/2 C of soy sauce
1/2 C green onions, chopped and divided
3 tbsp lime juice
2 tbsp brown sugar
1/8 tsp hot sauce
1 garlic clove, minced
2 lbs. boneless sirloin steak, 1 inch thick
2 oranges, peeled, sectioned and chopped
2 tbsp orange juice
2 tbsp red wine vinegar
2 tbsp lemon, chopped
1 tbsp lime, chopped
1 tbsp sugar
1 tsp cilantro
1 tsp jalapeno pepper, minced
1/2 tsp lemon peel, grated
1/2 tsp lime peel, grated
1/8 tsp salt

How to Make It:

Place the soy sauce, 1/4 C of green onions, the lime juice, brown sugar, hot sauce and garlic into a sealable bag.
Seal the bag and shake to combine.
Add the steak, seal and turn to coat the steak well.
Chill for at least 2 hours or overnight, turning the bag occasionally.
Heat the grill to medium heat.
Remove the steak from the marinade and discard the marinade.
Grill the steak for 5 minutes then turn.
Continue grilling for 5 additional minutes or until the steaks internal temperature reaches 160 degrees for medium done.
Place the remaining ingredients into a large mixing bowl and stir to combine.
Allow the steak to cool enough to slice across the grain.
Serve the salsa over the slices of steak.

Makes 4 servings

The citrus salsa adds a little zing to this delicious grilled steak leaving you with no need for that heavy steak sauce. The marinade leaves a steak that is moist and full of flavor. To grill the steak to medium rare the meat thermometer should read 145 degrees and for well done it should read 170 degrees.

Lemon Battered Fried Fish

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What You Need:

1 1/2 C of flour, divided
1 tsp baking powder
3/4 tsp salt
1/2 tsp sugar
1 egg, beaten
2/3 C of water
2/3 C of lemon juice, divided
2 lbs. perch fillets, cut into bite size pieces
2 tbsp of canola oil

How to Make It:

Place 1 cup of the flour, the baking powder, salt and sugar into a bowl and stir to combine.
Whisk together in a separate bowl the egg, water and 1/3 C of the lemon juice until well blended.
Stir the egg mixture into the flour mixture and stir until the batter is smooth.
Place the remaining flour into a separate shallow bowl.
Pour the remaining lemon juice into another shallow bowl.
Dip the fish pieces in the lemon juice allowing any excess to drip off then roll through the flour.
Dip the coated fish into the batter, covering it well and allowing any excess to drip off.
Heat the oil in a skillet over medium high heat.
Add the battered fish, a few at a time, and cook for 3 minutes per side, or until the fish flakes easily with a fork.
Remove and drain on paper towel while frying the remaining fish adding more oil if necessary.

Makes 5 servings

If you live in area known for its fish you know that fried fish ranks at the top of fried foods. This recipe gives you something a little different to look forward to. If you are new to the taste of fried fish this one is a great place to start. Fresh walleye fillets or cod fillets also taste great coated in this lemon batter.

Maple Glazed Fried Apple Rings

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What You Need:

3/4 C of flour
1 egg, beaten
1/4 C of maple syrup
1/4 C of buttermilk
3 large apples, peeled, cored and cut into rings
Oil for frying

How to Make It:

Place the flour, egg, syrup and buttermilk into a shallow bowl and stir until blended together well.
Dip the apple rings into the mixture covering both sides and allowing any excess to drip back into the bowl.
Pour two inches of oil in a deep fryer and heat to 375 degrees.
Add the apple rings a few at a time and fry for 2 minutes or until golden brown.
Remove and drain on paper towel.
Repeat the process with the remaining apple rings being sure the oil heat returns to 375 degrees before adding more apples.

Makes 4 servings

These apple rings are a mighty tasty side dish addition to any meal. Turn them into a great dessert by dusting them with a little confectioner’s sugar.

Micro Cooked Mushrooms Patties

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What You Need:

1/4 C of cornstarch
2 (10 1/2 oz.) cans of condensed beef consommé
1 (6 oz.) jar of sliced mushrooms
4 tsp Worcestershire sauce
1 tsp dried bail
1 egg, lightly beaten
1/2 C of bread crumbs
1 onion, chopped fine
1/2 tsp season salt
1/4 tsp pepper
1 1/2 lbs. ground beef

How to Make It:

Whisk the cornstarch and consommé together in a bowl until smooth.
Mix in the mushrooms, Worcestershire sauce and basil until blended in well.
Mix together the egg, bread crumbs, onion, salt and pepper in a separate bowl.
Add the ground been and mix with your hands until well combined.
Form the mixture into 6 oval patties.
Place the patties in a shallow 1 1/2 qt. microwave safe dish and cover the dish.
Microwave the meat on high for 6 minutes.
Drain the patties and move the center patties to the outside and the outside patties to the inside of the dish.
Pour the consommé mixture over all the patties and recover the dish.
Microwave on high for 10 minutes or until the meat is cooked through.

Makes 6 servings

Dinner doesn’t get any easier than this. Serve these tasty patties with mashed potatoes or a side of noodles topped with a little of mushroom gravy.

Micro Hot Sauerkraut Clubs

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What You Need:

4 (1 in.) thick slices of French bread
1 tbsp butter
4 slices of bologna
4 slices of salami
1 (16 oz.) can of sauerkraut
1 C of Mozzarella cheese, shredded

How to Make It:

Cover one side of each slice of bread with the butter.
Cut the bologna and salami slices in half.
Place a half slice of bologna on each slice of bread and top with a slice of salami.
Repeat with the bologna and salami slices.
Top each club with sauerkraut.
Spread the cheese evenly over each sandwich.
Place the sandwiches on a microwave safe plate.
Microwave the sandwiches on high 3 minutes.
Turn the plate 1/2 turn and continue to microwave for 4 minutes or until heated through.

Makes 4 servings

This is an international twist on a great sandwich. Using French bread, sauerkraut and salami makes this club a favorite. Heating this sandwich in the microwave makes it a snap. The sauerkraut may be left off if you prefer.

Microwave Cheese Wrapped Almonds

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What You Need:

2 tbsp butter, softened
1 C of sharp cheddar cheese, shredded
1/2 C of flour
1 dash cayenne pepper
1/2 tsp celery seed
1 (3-oz.) pkg. hickory smoked almonds

How to Make It:

Mix the butter and cheese together until smooth.
Add the flour, cayenne pepper and celery seed and knead until the mixture forms a ball.
Place a teaspoonful of the cheese dough around each almond to completely cover the almond.
Place the covered almonds into a circle of 9 on 4 microwave safe plates.
Microwave the cheese almonds on high for 2 minutes, rotating the plate a quarter turn after 1 minute.
The cheese dough should be slightly dry and puffy when done.
Repeat until all the cheese almonds have been cooked.
Allow to cool slightly before serving.

Makes 3 dozen

These appetizers are not only easy but very tasty. Use any type of almonds you prefer such as regular, barbecued or even cheese flavored. It’s a sure bet these appetizers won’t be around long.

Pineapple Pork from the Pressure Cooker

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What You Need:

2 pork steaks, trimmed
2 dehydrated pineapple slices
2 yams
1 C chicken broth
1 C frozen peas and pearl onions
1 tbsp honey

How to Make It:

Spray the pressure cooker well with a non stick cooking spray.
Place the meat in the cooker and brown on both sides for 5 minutes per side.
Lay the pineapple slices on top of the browned steaks.
Slice the yams 3/4 of the way through leaving the slices held together on the bottom.
Place the sliced yams into the pressure cooker with the meat.
Add the frozen pea mixture and pour the chicken broth over the top.
Bring the cooker to high pressure and cook for 10 minutes.
Release the pressure to drop on its own.
Drizzle the honey over the yams just before serving.

Makes 2 servings

This complete dinner takes about 20 minutes to prepare and cook. It just doesn’t get any better than that. If you prefer use brown sugar over the yams instead of the honey.  

Pressure Cooked Italian Turkey

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What You Need:

1 turkey breast, cut into 1 inch slices
1 (16 oz.) can of tomatoes, chopped
1 (8 oz.) can of new potatoes with water
1 tsp Italian seasoning
1 1/2 tsp bottled minced garlic

How to Make It:

Place the turkey into the pressure cooker.
Pour the tomatoes with their juice and the potatoes with their water over the turkey.
Sprinkle with the Italian seasoning and stir in the garlic.
Bring the cooker to high pressure and cook for 10 minutes.
Reduce the pressure under cold running water.

Makes 4 servings

This is a simple recipe that results in great tasting meal. Use any type of tomatoes you wish including already seasoned varieties. If you prefer you may add 2 tsp of mixed herb seasoning mixed in with the tomatoes instead of adding the Italian seasoning.

Roasted Cheese Stuffed Pork Loin

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What You Need:

1 tbsp of flour
1/4 tsp lemon pepper
2 tbsp butter, melted
2 tbsp heavy whipping cream
1 C of Swiss cheese, shredded
1 (2 lb.) boneless pork loin
6 oz. deli ham, sliced thin
1 tsp paprika
1/2 tsp dried marjoram
1/2 tsp dried oregano
1/2 tsp dried basil

How to Make It:

Preset the oven temperature to 325 degrees.
Place the flour and lemon pepper together in a bowl and toss to combine.
Add the butter and cream and stir until the mixture is smooth.
Fold in the cheese.
Cut the pork loin lengthwise down the center to within half inch of the bottom and lay open.
Cover with saran wrap and beat down until flatten to a 3/4 inch thickness.
Remove the saran wrap and place the ham slices over both sides of the roast.
Spread the cheese mixture down the center of the roast to within a half inch from the ends.
Starting with the longest side closest to you roll the meat up around the filling.
Tie with kitchen string to hold closed.
Mix together the paprika, marjoram, oregano and basil.
Rub the mixture over the outside of the pork loin.
Place the loin onto a rack in a shallow roasting pan.
Roast, uncovered, for 1 1/2 hours or until the internal temperature reaches 160 degrees.
Allow the loin to stand at least 10 minutes before cutting.

Makes 8 servings

Often times pork when roasted becomes quite dry but by adding a filling such as this cheese filling the pork will come out moist and very tasty. Serve the roast with a cream sauce to pour over each delicious slice. To make a cream sauce, sauté a little chopped onion in butter until tender. Stir in 1 tbsp of cornstarch until smooth. Add 1 C of heavy cream and a 1/4 C of chicken broth and bring to a boil cooking and stirring for 2 minutes or until thick. Remove from the heat and stir in 1 tsp of sour cream.

Seasoned Whole Beef Tenderloin Roast

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What You Need:

1 C of soy sauce
3/4 C of beef broth
1/2 C of olive oil
2 tbsp red wine vinegar
1/2 tsp hot pepper sauce
4 garlic cloves, minced
1 tsp pepper
1 tsp dried thyme
1/2 tsp salt
1 bay leaf
1 (3 1/2 lb.) whole beef tenderloin

How to Make It:

Place the soy sauce, beef broth, oil, vinegar and hot sauce into a large sealable bag.
Add the garlic, pepper, thyme and salt and seal the bag.
Shake to mix the ingredients together well.
Remove 1 C of the marinade, cover and refrigerate.
Add the bay leaf to the remaining marinade and place the tenderloin in the bag.
Seal and turn to coat the tenderloin well and refrigerate overnight.
Allow the oven to preheat to 425 degrees.
Place a rack into a shallow baking dish.
Remove the tenderloin from the marinade and discard the marinade.
Place the tenderloin on the rack in the dish and baste with the reserved marinade.
Roast the tenderloin for 60 minutes or until the tenderloin reaches the desired doneness, basting often.
Let the tenderloin stand 15 minutes before slicing.

Makes 6 servings

Roasting meat brings out the full flavor and marinating it leaves the roasted meat nice and juicy. To determine if your roast is cooked the way you like it use an internal meat thermometer. For well done meat the temperature should reach 170 degrees. If you like your meat cooked medium the temperature should reach 160 degrees and for medium rare is should reach 145 degrees. An eye of round roast may be substituted for the tenderloin if you prefer.

Simmered Buttermilk Dumplings

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What You Need:

2 C of flour
4 tsp baking powder
4 tsp sugar
1 tsp salt
2 eggs
1/2 C of buttermilk
1/4 C butter, melted
1 (32 oz.) can of chicken broth

How to Make It:

In a bowl stir together the flour, baking powder, sugar and salt.
In a separate bowl whisk together the eggs, buttermilk and butter until blended well.
Pour the egg mixture into the flour mixture and stir until a stiff dough forms.
Pour the chicken broth into a saucepan placed over high heat.
Bring the broth to a rapid boil then reduce the heat to medium.
Drop the dough by spoonfuls into the simmering broth.
Cover the pan and cook 20 minutes or until a wooden pick inserted in the center comes out clean.

Makes 6 servings

These dumplings are cinch to create and taste like heaven. Use them with chicken or with leftover turkey to make a delicious down home meal.

Slow Cooked Kielbasa Appetizers

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What You Need:

2 lbs. kielbasa sausage, fully cooked and cut into pieces
3/4 C of brown sugar
1 C chunky applesauce
2 garlic cloves, minced

How to Cook It:

Place the sausage pieces into the crock pot.
Sprinkle the brown sugar over the sausage.
Add the applesauce and garlic and stir until blended together well.
Cover and cook on low for 6 hours or until the sausage is heated through.

Makes 12 servings

These tasty little bites make a great get together appetizer. Even the kids will love them. The garlic is optional. The ideal slow cooker size is 3 quarts but they can me made in a 4 or 5 quart cooker just be sure to watch them carefully so they don’t over cook.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 6 hours
Total Time: approximately 6 hours 15 minutes

Under Pressure Juicy Pears

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What You Need:

1 C pineapple juice
1/4 tsp ground cinnamon
4 pears, cored from the bottom up with stems left intact

How to Make It:

Pour the juice into the pressure cooker.
Stir in the cinnamon.
Arrange the pears in the cooker making sure they do not touch the sides of the cooker.
Carefully bring the pressure to high on medium heat.
Poach the pears for 8 minutes.
Release the pressure quickly under cold water.
Spoon the juice into the bottom of 4 small bowls and place a pear in the center.

Makes 4 servings

These tasty pears can be eaten as a side dish or used as a dessert. For dessert melt 4 tbsp of semis sweet chocolate and drizzle over the top of each pear. You may replace the pineapple juice with apple juice or for adults you can use a dry red wine.

Fry Up the Possibilities

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Who doesn’t love a crispy piece of chicken or those crunchy French fries?  How do they get the food that crunchy and crispy? Is there more than one way to fry? Exactly how unhealthy are fried foods? There are so many questions when it comes to the many different fried foods. Let’s get going and figure out what to fry and what not to fry.
What to Fry, What not to fry that is the Question!

A juicy piece of chicken contains a whole lot of fatting ingredients. Mainly it’s the grease and oil they are cooked in that leads to these foods being unhealthy. There are different ways to fry foods so that the oil doesn’t saturate it but still gives you that crunchy outside. Here are some options when frying:

•    Stir Frying

Stir frying requires the use of a wok or skillet. Pour your choice of oil, such as canola, olive, palm or vegetable oils into the wok and add whatever sauce suits your fancy. The amount of oil is going to determine its healthiness. Now the stir part comes in. Toss and stir your food mixing all the juices and seasonings together to create a tasty meal!

•    Pan Frying

When pan frying, a traditional skillet is used. One of the greatest things about pan frying is it allows you to use a very small amount of oil giving you that fried taste without all the fat. When you use less oil it does take a little longer to cook. It is also a lot harder to keep the oil at a steady temperature.

•    Shallow Frying

This is a happy medium when it comes to the amount of oil being used. Shallow frying means the food is partially submerged in the oil unlike regular frying where everything is “under water.” Using less oil does make the food somewhat healthier. Shallow frying is best used when foods are battered.

•    Deep Frying

Ah the traditional deep frying, everybody should be familiar with this method. This is what we do when making those crispy pieces of chicken or French fries. It’s probably going to be the unhealthiest way to fry just because everything is submerged in the oil. One downfall of using too much oil is that it is flammable so there is always that risk. Something good about deep frying is it is extremely fast! You can fry about anything in a matter of seconds.

With all of these methods of frying you are bound to run into a cleanup situation. Oil sizzles, bubbles and is just generally messy so be prepared when you pull that fryer out.  Just remember that greasy clean up is well worth it when you have a lip smacking meal in you tummy.

So you see frying isn’t as bad as it’s made out to be. It all just depends on how much oil you use. There are so many options when frying and there are so many choices of food. Just remember when frying, less is healthier.

Steamed Lemon Laced Broccolini

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What You Need:

1 lb. broccolini
1 tbsp lemon juice
1 tbsp olive oil
1 tsp lemon zest, finely grated
1/4 tsp salt
1/4 tsp pepper

How to Make It:

Fill a pot with water and bring to a boil over high heat.
Trim the broccolini and place it in a steamer basket.
Place the basket over the boiling water and cover.
Simmer for 5 minutes or until tender.
Drain the broccolini well.
Whisk together the lemon juice, oil, zest, salt and pepper.
Pour the sauce over the broccolini and toss to coat well.

Makes 4 servings

Broccolini is a cross between the type of broccoli most of us know and Chinese broccoli. It is a little tenderer and has a sweeter taste. If you can not find broccolini regular broccoli will work just as well. The lemon sauce gives it just the right bite for a perfect side dish to any meal.

Snappy Pear Tomatoes

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What You Need:

1 pint mini pear tomatoes cut in half
1/4 C of vegetable oil
3 tbsp cider vinegar
1/4 C fresh parsley, minced
1 1/2 tsp fresh basil, minced
1 1/2 tsp fresh oregano, minced
1/2 tsp salt
1/2 tsp sugar
Leaf lettuce

How to Make It:

Place the tomatoes into a salad bowl.
In a separate bowl whisk together the oil and vinegar until well blended.
Stir in the parsley, basil, oregano, salt and sugar and stir until the sugar is dissolved.
Pour the dressing over the tomatoes.
Cover and chill for at least 3 hours.
Spoon the tomatoes over the lettuce leaves before serving.

Makes 4 servings

There’s nothing like fresh ingredients when it comes to making a summer dish. This side dish is no exception. The herb dressing gives these tomatoes a little snap. Cherry tomatoes can also be used in place of or with the pear tomatoes.

Letting Off Steam with Pressure Cooking

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Who would have thought that pressure could be a factor in cooking? Believe it or not pressure is foods “partner in crime.” Food cooks faster the hotter it gets and a pressure cooker allows for cutting that cooking time down by 70 percent. Can you imagine all that free time. Let’s find out what the pros and cons of pressure cooking can be.

Set Backs

With pressure cooking there is a major risk of over cooking your food because it’s under such great pressures. Foods cook very fast in a pressure cooker. Knowing the recipe and the ins and outs of your cooker will help to avoid those overcooked meals.

 Another fault the pressure cooker has is the possibility of a pressure explosion. Today’s versions are much safer because they are fitted with a release valve. This allows the steaming to escape when the pressure reaches a desired point. This in turn helps to release the pressure instead of having a build up which can lead to an explosion. Here are a few key points to help you make your cooking experience safer!

•    Make sure the pressure cooker has at least two pressure release devices making for double the protection against the possibility of explosions

•    A safety lock lid will keep the lid from being opened once the pressure reaches a certain level.

•    A quick pressure release valve that allows for manual control the pressure within the pot

The Pressures On

I’m sure some of you remember that awful noise your mom’s pressure cooker made. That ear popping rattling sound was anything but appetizing. Then your mom always ended up throwing her hands up when the food was popping up on the ceiling. Those days are long gone. Pressure cookers are designed today to create delicious meals in a short amount time with out all those hassles. It is now effective and user friendly.

Time is of the essence with a pressure cooker. Slow cookers take hours to cook. Ovens take at least an hour and sometimes two or three hours. Pressure cookers can cook those same meals in a matter of minutes.  The unique design allows you to cut cooking time in more than half. Everybody can appreciate a little less stress and timelines in the kitchen. With a pressure cooker cooking on short notice is a breeze.
 
Pressure cookers cook at temperatures that are higher than the boiling point. The heat is always quickly and evenly scattered throughout the food. This type of cooking eliminates the chances of bacteria and that awful food poisoning.
 
There is no submerging the foods in water with a pressure cooker. All you need is just enough water to create steam. Less water means more vitamins and nutrients stay in the food and aren’t cooked away.  Being that everything is getting cooked in one area all the juices and flavors flow and melt together into one savory meal.

These are just a few things that make pressure cooking a good idea. Pressure cookers aren’t a scary way of cooking any more. They are economical and save time and money which is always a plus in my book.

Broiling Points

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Sometimes things come up that make it hard to get out to your grill, maybe it’s the weather maybe you don’t have any charcoal or propane on hand, that’s were broiling comes in. You can get that same grilling experience right from the oven. Now everything isn’t the same when broiling so let’s see what the differencesin broiling are.

Broiling uses intense direct heat when cooking just like grilling. Even though it is in a closed in box the food is cooking like it’s in an opened space. Broiling requires an on eye on the food to keep it from burning. It gives the food a rich juicy taste and gives it a pretty golden brown color. Broiling reaches those characteristics differently than the grill. Let’s look at some of the facts of broiling.
 
1. Your ovens thermometer

You might think this would make it simpler to cook being able to know exactly what temperature your food is cooking at, when in fact you could face more of a challenge. When your oven reaches the temperature its set to reach it will automatically cut itself off in order to keep it at the programmed temp. The only problem with that is your food is left cooking in its own heat, steam in some cases. A wonderful way to avoid this baking like switch is to crack your oven door so that your oven never reaches its set temperature letting the food actually broil.

2. Broiling Cookware:

One of the key factors when broiling is separating the fat and greases from your food. If they don’t separate, instead of broiling   the food will actually bake. This is why there is a need for a broiling pan. It’s a specially designed pan that allows the “extras” to drip to the bottom of the pan and away from the food. Making food that much healthier.

3. Keep your eyes peeled:

With any method of cooking you always have to watch the food.  Some forms of cooking may allow you to walk away for extended periods of time but that is not the case when broiling. Just like when you cook on the grill you have to be very cautious and attentive to make sure not to burn the food. This is true because your oven isn’t monitoring the heat itself you are the one that has to do it.

4. Limited amount of space:

The amount of smoke is another issue you face when broiling. Because the food is not being cooked outside like when grilling there is nowhere for the smoke to go but in your house. The way to help eliminate the amount of smoke is by trimming the fat off the meat. This will be healthier as well as helping to keep the smoke out your eyes.

Broiling might not give you that charcoal taste but it certainly offers some pretty special things. Just keep on broiling and you are sure to learn the techniques and fall in love with the experience!

Fry Up the Possibilities

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Who doesn’t love a crispy piece of chicken or those crunchy French fries?  How do they get the food that crunchy and crispy? Is there more than one way to fry? Exactly how unhealthy are fried foods? There are so many questions when it comes to the many different fried foods. Let’s get going and figure out what to fry and what not to fry.
What to Fry, What not to fry that is the Question!

A juicy piece of chicken contains a whole lot of fatting ingredients. Mainly it’s the grease and oil they are cooked in that leads to these foods being unhealthy. There are different ways to fry foods so that the oil doesn’t saturate it but still gives you that crunchy outside. Here are some options when frying:

•    Stir Frying

Stir frying requires the use of a wok or skillet. Pour your choice of oil, such as canola, olive, palm or vegetable oils into the wok and add whatever sauce suits your fancy. The amount of oil is going to determine its healthiness. Now the stir part comes in. Toss and stir your food mixing all the juices and seasonings together to create a tasty meal!

•    Pan Frying

When pan frying, a traditional skillet is used. One of the greatest things about pan frying is it allows you to use a very small amount of oil giving you that fried taste without all the fat. When you use less oil it does take a little longer to cook. It is also a lot harder to keep the oil at a steady temperature.

•    Shallow Frying

This is a happy medium when it comes to the amount of oil being used. Shallow frying means the food is partially submerged in the oil unlike regular frying where everything is “under water.” Using less oil does make the food somewhat healthier. Shallow frying is best used when foods are battered.

•    Deep Frying

Ah the traditional deep frying, everybody should be familiar with this method. This is what we do when making those crispy pieces of chicken or French fries. It’s probably going to be the unhealthiest way to fry just because everything is submerged in the oil. One downfall of using too much oil is that it is flammable so there is always that risk. Something good about deep frying is it is extremely fast! You can fry about anything in a matter of seconds.

With all of these methods of frying you are bound to run into a cleanup situation. Oil sizzles, bubbles and is just generally messy so be prepared when you pull that fryer out.  Just remember that greasy clean up is well worth it when you have a lip smacking meal in you tummy.

So you see frying isn’t as bad as it’s made out to be. It all just depends on how much oil you use. There are so many options when frying and there are so many choices of food. Just remember when frying, less is healthier.

Grilling up Some Memories

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There is nothing like spending that beautiful summer day outside with friends and family enjoying a nice juicy hamburger. That is why the grill is a very popular method of food preparation. It gives you the opportunity to get out of the house as well as bringing a fun positive outlook to cooking. Pull up a chair, get your friends together and let’s talk about grilling!

If you like being outdoors then cooking on the grill will be an enjoyment. Have you ever heard anyone say that grilling food takes away the flavor and juices? That statement couldn’t be more wrong! Grilling is how many professional cooks prepare their meals. It helps to release the natural juices the food holds making what you eat a mouth watering delight.

There are so many different foods that can be cooked on the grill, from that thick pork chop to those healthy vegetables. Let’s take a look at some food options for tasty treats from the grill.

Meat options include steak, beef, pork, veal and fish. Vegetables taste great from the grill. Squash, zucchini, potatoes, broccoli and carrots can all be grilled with ease. Even cucumbers and apples make a tasty addition to meals cooked on the grill.
This is just the tip of the iceberg. There are so many options for things you can cook on the grill. Pretty much everything you cook inside can be grilled.
Another benefit of grilling is the chance of flavor. Grilling can completely change the flavor depending on which type of grill, charcoal or propane, you use. There are so many options and ways to improve your meal on the grill. But what some people may not know is exactly how many options in type of grills. Here check out some of these awesome examples.

The Charcoal Grill

This is the most common type of grill. It’s the sliced bread of the grilling world! The old school, always affective method of grilling’ them jaw dropping dishes. It’s quick and is always sure to bring fun and laughter to whatever it is your hosting. A few negatives about charcoal is that the actual coal takes a little while to get to the right temperature, it can sometimes get messy and if you’re not a fan of the charcoal taste then a gas grill may be more up your alley.

The Gas Grill

Another wonderful effective method of preparation! The best part about gas grilling is its simplicity. Instead of fiddling around with charcoal just turn a knob, preheat and throw on the food. There are no more cleaning ashes up or buying heavy giant bags of charcoal. Replacing the need for coal with let’s say propane, is going to be a little bit cheaper. It’s cheaper only because charcoal will run out before a propane tank will. With gas you get to keep your money and keep those friends coming back for more tasty treats. If you like that charcoal taste then the gas grill may not be your preferred grilling partner. But if you’re a gas grill lover, turn that knob and you are well on your way to a for sure talked about meal!

The Fire Pit Grill

What an exciting way to grill up those hot dogs! Grab the family head out to the back yard and enjoy that time with each other because when you use a fire pit everyone is actively involved. It a great bonding experience and can produce some delicious meals.

The Smoker

Ah smoked meat is the icing on the cake for some people. With a smoker, like the name says, it lets the smoke cook the meat. It’s not so much the fire that makes the food melt in your mouth, but that brilliant design that enables the grill to hold in smoke well enough to cook foods thoroughly.

The Electric Grill

Are you looking for a way to have that outdoor cooking experience without any of the hassles of charcoal, gas or wood? Are you looking for a way to do that and keep your money in your pocket? Well then an electric grill is going to be your right hand man. You can cook outside, enjoy the weather and save money all at the same time. There is nothing needed but an outlet and a hungry crowd.

Is grilling for everyone? Now there is always going to be pros and cons with any situation. There are few things to remember when it comes to grilling. First grilling can get messy. It can also take longer to cook foods than it would in a conventional oven. If you don’t like being outside then grilling might not be your thing. If cooking for a large group of people grilling would be ideal but if it’s just a quick dinner for the family then you might want to think twice before lugging out that heavy grill.

Grilling brings people together and creates backyard memories as well as some great tasting foods. So as you can see there are downsides but all in all grilling is a bonding, fun relaxing way to prepare that family meal. Gather up family and friends and head outside to enjoy the day and the grub!

Letting Off Steam with Pressure Cooking

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Who would have thought that pressure could be a factor in cooking? Believe it or not pressure is foods “partner in crime.” Food cooks faster the hotter it gets and a pressure cooker allows for cutting that cooking time down by 70 percent. Can you imagine all that free time. Let’s find out what the pros and cons of pressure cooking can be.

Set Backs

With pressure cooking there is a major risk of over cooking your food because it’s under such great pressures. Foods cook very fast in a pressure cooker. Knowing the recipe and the ins and outs of your cooker will help to avoid those overcooked meals.

 Another fault the pressure cooker has is the possibility of a pressure explosion. Today’s versions are much safer because they are fitted with a release valve. This allows the steaming to escape when the pressure reaches a desired point. This in turn helps to release the pressure instead of having a build up which can lead to an explosion. Here are a few key points to help you make your cooking experience safer!

•    Make sure the pressure cooker has at least two pressure release devices making for double the protection against the possibility of explosions

•    A safety lock lid will keep the lid from being opened once the pressure reaches a certain level.

•    A quick pressure release valve that allows for manual control the pressure within the pot

The Pressures On

I’m sure some of you remember that awful noise your mom’s pressure cooker made. That ear popping rattling sound was anything but appetizing. Then your mom always ended up throwing her hands up when the food was popping up on the ceiling. Those days are long gone. Pressure cookers are designed today to create delicious meals in a short amount time with out all those hassles. It is now effective and user friendly.

Time is of the essence with a pressure cooker. Slow cookers take hours to cook. Ovens take at least an hour and sometimes two or three hours. Pressure cookers can cook those same meals in a matter of minutes.  The unique design allows you to cut cooking time in more than half. Everybody can appreciate a little less stress and timelines in the kitchen. With a pressure cooker cooking on short notice is a breeze.
 
Pressure cookers cook at temperatures that are higher than the boiling point. The heat is always quickly and evenly scattered throughout the food. This type of cooking eliminates the chances of bacteria and that awful food poisoning.
 
There is no submerging the foods in water with a pressure cooker. All you need is just enough water to create steam. Less water means more vitamins and nutrients stay in the food and aren’t cooked away.  Being that everything is getting cooked in one area all the juices and flavors flow and melt together into one savory meal.

These are just a few things that make pressure cooking a good idea. Pressure cookers aren’t a scary way of cooking any more. They are economical and save time and money which is always a plus in my book.

Microwave Your Way to More Free Time

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The great invention called the microwave! Suddenly dinner doesn’t seem like such a task when you can just pop a meal in and snatch it out. Microwave cooking can me a faster and easier way to cook.  But is it always healthy and affordable? Let’s find out.

IS FAST ALWAYS HEALTHY?

Everybody loves those quick fixes at the end of a hectic day but is that always healthy for you and your loved ones? The answer is yes and no. There are some microwavable meals that have the vegetables and fruits included while other meals may only have the meat.

Though the fruit and veggies might not be there another plus of microwavable meals is that they are extremely easy to add sides to. Throw in a favorite fruit cup or grab a banana. The main goal of a micro waved meal is finding a healthy quick way to make that rumble in your stomach go away.

Though there are meals that are healthy there are also ones you might want to watch out for. That quick little Hot Pocket probably isn’t going to give you the nutrients you might need. When out shopping, pay attention to the picture on the front of the box or container.  If you see green beans, mashed potatoes and roast then chances are it’s going to be a pretty balanced meal.

Only the “veggies”, in their original state are the best. They have food enzymes that help your metabolism and keep you full of energy to tackle those tasks you have planned for the day. You don’t even necessarily have to microwave or cook them. Just eat them raw that’s when there in their best form and the healthiest. Add fresh vegetables or fruits to a microwave meat for a healthier addition.

HEAT UP YOUR CHOICES AND SAVINGS

Budget is a common word now a day, so every little bit of saving helps. Savings is just one of the many pluses of microwaving. It makes it possible for quick and painless trips to the always crowded super market. Not having to purchase multiple ingredients can help to make your wallet that much thicker.

 In some cases the ready-made meals might not always be the best bet. Sometimes you might spend more on the meal opposed to buying individual ingredients. Careful planning on shopping day can help keep your budget in check when purchasing microwave meals.

There are also many options to choose from when wondering what to cook with your “high speed oven.” Full meals all packaged up with all the ingredients already mixed together ready to go. Who can beat that!

 It becomes an even bigger help when you have children to feed. How often do you pre heat your oven for chicken nuggets for that afternoon snack? Microwave cooking can cut the cooking and waiting time in half, giving you more time to spend doing the things you and your family love to do.

Pre Heat Some Ideas

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Everybody loves chocolate chip cookies and warm pineapple upside down cake. Could be you’re a main course lover? Oh those juicy roasts or that green bean casserole. No matter what the case everyone is in luck because baking works for all of us. There are so many options when baking and there are numerous possibilities. So let’s see what “all the baking” is about.

It’s the versatility and availability that make baking such a popular method of cooking. It is very simple and it allows everyone to be able to create those fun dinners. You can find baked goods in just about every house you visit because everyone utilizes their oven.

Some people might say it’s awful to be stuck in the kitchen next to that hot oven when it’s a beautiful day outside, but in fact that’s not the case. You might be standing by that hot oven, but when you are cooking up some tasty fruit snacks or delicious summer treats it doesn’t seem so bad when enjoying those treats outside with your friends. In the cold winter months that warm kitchen is just the place everyone wants to be.

Baking has been around for centuries growing from cooking on stones to ovens we know today. Though it has been around for centuries not much has changed about the basics of baking. Baking uses dry heat to cook your food opposed to the grease used when frying foods. Therefore foods actually turn out healthier. Well most of it anyway. Here are some hints of things you might want to keep in mind when baking.

Got a Sweet Tooth

Watch out for those baked sweets. It might seem quick and painless to answer when that craving for a gooey cookie knocks but don’t get to comfortable. The sweets that seem the easiest to throw together aren’t always going to be healthiest choices.

Where Did the Time Go?

A lot of the foods we bake start out frozen which means it’s going to be a little time consuming. Make sure you are leaving yourself enough time for the foods to thaw. Also remember to pre heat the oven which also takes a little extra time. This is definitely not a way to fix a last minute meal. With a little preplanning you won’t find yourself running around wondering just how to thaw that roast out and have dinner on the table in 2 hours.

When you cook with an oven there are so many different meal ideas. Cook up a main course such as beef or steak with maybe some vegetables then wrap it all up with a baked dessert. The possibilities are endless. So grab that pot holder and bake up some tasty treats to enjoy.

Roast Up Your Taste Buds

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Oh that delicious beef that comes out golden brown is something we all can enjoy. But is that all roasting had to offer? Usually you roast large pieces of meat such as beef, pork or maybe even lamb. But there are so many other options and choices when roasting. You can create a colorful meal with many variables by just roasting. It enhances the flavors and brings out the best in your meat products!

Roasting 101

In order to know what foods to roast you have to understand what roasting does to the food. Roasting uses dry heat to cook food, much like the oven. When you roast meat it causes what is called caramelization or to put it simpler it makes the meat a beautiful appetizing golden brown color. Meat isn’t the only thing that you can roast. Most vegetables can be roasted. Here is a list of great ideas for healthy roasting:

•    Potatoes- When roasted it is going to change the texture and taste of the potatoes skin
•    Zucchini- Gives it a juicy yet crunchy taste
•    Pumpkin- Boy does roasting really bring out the best in pumpkin with enhanced flavor
•    Turnips- Makes for a healthy treat
•    Cauliflower- Lets you add a zesty flavor to any meat
•    Squash- A great side dish to that main course
•    Peppers- Livens your food up and gives it a spicier taste

Something else that roasting offers is it allows the meat you pick to be stuffed with
your choice of veggies or spices. Many meats are knotted up using a knot called the packers knot. This keeps the meat in a tight ball keeping those hidden surprises intact and ensuring your food is getting cooked evenly all the way around.

Roasting isn’t the healthiest way to cook your foods as it does take a lot away from what you cook. When roasting meat there’s a spicier taste, so if you like your taste buds to tingle then roasting is perfect way to go.

Another cool fact about roasting is that in most instances the meat comes out of the oven before it’s all the way done. The internal meat is still cooking and gives us that slow cooked touch. It allows for all the juices to sink in and help make your mouth water

Facts for Better Roasting

There are some tricks you should know to making your roast better. Make sure to soak the meat in butter or some sort of oil. This allows for moisture to remain in the meat rather than losing all of it in the air while cooking. Another good tip is to put your meat into a plastic bag while being roasted. This allows for the cooking time to be cut in half and also helps keep juices in the meat.

Roasting is just as effective as your traditional baking, seeing as it derived from that. Stop just imagining all the wonders you can create and go to your kitchen and start roasting up an unforgettable meal.