Kitchen Hint of the Day!
December 19, 2013 at 9:26 AM | Posted in Kitchen Hints | 2 CommentsTags: Apartment, Business, cook, Cookware and bakeware, Kitchen, Kraft Dinner, Shopping, Sink
Where do you keep your scouring pads? Believe it or not, you can keep them in a plastic bag in your freezer. That way, you don’t have to worry about them rusting, and they’ll last a lot longer
The Old Family Buckeye Recipe
December 12, 2013 at 8:29 AM | Posted in dessert | Leave a commentTags: Buckeye, Butter, Chocolate, Chocolate chip, Cookware and bakeware, Peanut butter, Rice Krispie, Wax Paper
It’s that time of year when the requests start coming in for my Mom’s Buckeyes. Back when I was working I wasn’t one to switch jobs too often. A total of three full time jobs during that time. It’s been 9 years since I lost my leg to melanoma cancer and unable to work but to this day but I still get request’s from fellow past workers for my Mom’s Buckeyes. It seems that everyone that has had them all say the same thing “The best Buckeyes I’ve ever had!” I think it’s the Rice Krispies that sets them apart from other Buckeye Candies. I’m sure you’ll agree, let me know! These are not diabetes friendly but are delicious. We tried making them by using reduced fat Peanut Butter and Sugar Free Chocolate but they just didn’t come out the same.
Ingredients:
Recipe will make about 60 balls
1 – Stick Butter, Blue Bonnet Light Stick Butter
1 – Box (1 LB) Confectioner Sugar
2 – Cups Jiff Smooth Peanut Butter
3 – Cups Rice Krispies
1 – 12 oz. Package Chocolate Chips
1 – Small Bar Hershey’s Milk Chocolate
1/2 Bar Paraffin Wax
Directions:
* In a large bowl mix Butter, Sugar, Peanut Butter, and Rice Krispies (With Hands)
* Chill the mixture for at least 2 hours.
* Then take the mixture and roll into individual balls. The size can vary no set size.
* Melt all the Chocolate and Paraffin Wax in a double broiler or in a sauce pan on low heat stirring until smooth.
* With one or two forks dip each of the balls into the Chocolate/Wax. Drain excess off the balls and place on a sheet pan covered with wax paper and refrigerate for several hours until Chocolate has hardened into a shell covering the balls.
* Now enjoy them!
Kitchen Hint of the Day!
December 7, 2013 at 10:11 AM | Posted in Kitchen Hints | 1 CommentTags: Business, cook, Cookware and bakeware, Home, Kitchen and Dining, Laundry, Laundry detergent, Shopping
To treat rust on metal baking dishes and cookware, sprinkle powdered laundry detergent on the spot, then scour with the cut side of half a raw potato.
What to do With – Ham Leftovers
November 7, 2013 at 12:13 PM | Posted in Ham, leftovers, potatoes | 2 CommentsTags: Casserole, cook, Cookware and bakeware, Drain, Flour, Ham, Home, Leftovers, Potato
It’s the day after one of the upcoming Holidays and you have a lot of Ham leftover. Here’s one idea, and a delicious one, to use that Ham!
Ham and Potatoes Casserole
INGREDIENTS:
2 cups Potatoes, cubed
2 cups Leftover Cooked Ham, cubed
1 (15.25 ounce) can Whole Kernel Corn,
drained
1/4 cup finely minced fresh Cilantro
1/4 cup Blue Bonnet Light Stick Butter
1 tablespoon chopped Onions
1/3 cup All-Purpose Flour
1 3/4 cups 2% Milk
1/8 teaspoon Ground Black Pepper
4 ounces Sargento Reduced Fat Shredded Sharp Cheddar, (or more!)
DIRECTIONS:
1. Preheat oven to 350 degrees F.
2. Bring a large pot of salted, sea Salt, water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
3. Combine potatoes, ham, corn and cilantro; set aside. In a saucepan saute onion in butter for 2 minutes, stir in flour until blended well. Gradually add milk and pepper. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Stir to mix well.
4. Pour into greased 11×7 baking dish. Cover and bake for 25 minutes. Uncover, sprinkle with cheese and bake 5 to 10 minutes longer until cheese melts.
Kitchen Hints of the Day!
October 28, 2013 at 11:35 AM | Posted in Kitchen Hints | Leave a commentTags: Business, Cooking, Cookware and bakeware, Deodorant, Home, Produce, Soups and Stews, Tomato Juice
Hint #1 – If your storage containers smell of garlic, onions, or another potent food, wash them thoroughly, then stuff crumpled newspaper inside before snapping on the lids. In a few days, the smell will be gone.
Hint #2 – Washing a plastic container with a stale smell over and over won’t get rid of the sour odor, but this will. Wipe inside with tomato juice, wash as usual, dry completely and place in freezer (top and bottom separately). In a few days it will be good as new.
Wild Idea Buffalo Recipe of the Week – Lasagna
September 4, 2013 at 9:01 AM | Posted in Wild Idea Buffalo | 2 CommentsTags: Black pepper, Cookware and bakeware, Crushed red pepper, Garlic Powder, Italian sausage, Lasagna, Parmigiano-Reggiano, Tablespoon, Wild Idea Buffalo
I haven’t had Lasagna made with Buffalo Italian Sausage, YET! This just sounds like one of those keeper recipes. Another delicious and healthy recipe from Jill O’Brien of Wild Idea Buffalo. I can’t wait to try this one!
Lasagna (serves 4 to 6)
Ingredients:
1 – Batch Buffalo Meat Sauce
1 – pkg. no boil lasagna sheets
1 – lb. fresh mozzarella, sliced
8oz. – parmesan, grated
* optional roasted zucchini
Buffalo Meat Sauce Ingredients:
1 tablespoon olive oil
1 – pound Buffalo Italian Sausage
1 – onion, diced
1 tablespoon fresh garlic, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoon dried crushed fennel
½ teaspoon fresh rosemary, finely diced
1 teaspoon salt
1 teaspoon black pepper
1/2 – cup red wine
1 quart crushed tomatoes, (rinse jar with 1 cup water)
1 tablespoon brown sugar
½ tablespoon balsamic vinegar
1 tablespoon lemon juice
Preparation of Sauce:
* Heat olive oil in heavy sauce pan over medium high heat.
* Coarsely crumble in Buffalo Italian Sausage and stir once.
*Add onion, garlic and dried spices. Stir to incorporate. Continue to cook until sausage is lightly browned, stirring occasionally.
*Add red wine and stir.
*Add remaining ingredients. Let ingredients come to full heat, stirring occasionally.
*Reduce heat to low and simmer uncovered for 30 minutes or until desired thickness is achieved. Stir occasionally.
*Season to taste.
Assembly:
* Lightly oil lasagna pan or casserole dish.
* Cover bottom of pan with one cup meat sauce.
* Layer with lasagna sheets, meat sauce, and mozzarella. (Roasted zucchini may be added to layers if you choose.)
* Repeat layers 2 to 3 times based on pan size, ending with a thin layer of meat sauce on top.
* Cover with foil and bake at 375* for 45 minutes or until bubbly.
* Cover top with grated Parmesan and allow to melt or lightly brown.
http://wildideabuffalo.com/2012/lasagna/
Wild Idea Buffalo -1 lb. Italian Sausage
What do you get when you cross a bison and Italian spices? A way to indulge in a fantastic Italian Sausage, with fewer consequences. Tasting straight from the corner meat shop, it creates a healthier form of grilling or Italian dishes, without sacrificing a bit of flavor. One pound package of ground sausage, not in links. 1 lb. Package
Ingredients: Buffalo, Organic Spices:[Black Pepper, Pure Cane Sugar, Crushed Red Pepper, Fennel Seeds, Garlic Powder, Oregano, Paprika] Red Wine Vinegar, Salt, Water.
http://buy.wildideabuffalo.com/products/1-lb-italian-sausage
Cast Iron Skillet Blackened Grouper w/ Hash Browns and Cut Green Beans
August 15, 2013 at 5:41 PM | Posted in fish, greenbeans, hash browns, Pillsbury, Zatarain's | 2 CommentsTags: Cast iron, Cast-iron cookware, Cookware and bakeware, Hash Browns, Non-stick surface, Sea salt, Seasoning, Zatarain
Today’s Menu: Cast Iron Skillet Blackened Grouper w/ Hash Browns and Cut Green Beans
Another cool morning and beautiful day out, about a high of 74 and sunny! Worked on the grill today and was able to get it up and running again. It’s patch work every time we use it but trying to hold out till later in the year when the grills go on sale. Tonight I prepared a Cast Iron Skillet Blackened Grouper w/ Hash Browns and Cut Green Beans.
I used another piece of the Gulf Coast Grouper that a friend gave me from when they were in Florida earlier this year. I’ve got 2 more big pieces left but he’ll be going back to Florida in another month or so and hopefully he’ll remember his old buddy Mark and bring some more back North with him! To prepare the Grouper, after it thawed, I rinsed the fillet off with water and patted dry with a paper towel. Melted a couple of tablespoons of Blue Bonnet Light Stick Butter down and rubbed the fillets down with the butter. Then seasoned it with a bit of Sea Salt and then with Zatarain’s Blackened Seasoning, rubbing the Blackened Seasoning in till both sides of the fillet were covered. Heated up my favorite skillet the Cast Iron Skillet and fried the fillets. Always have your overhead stove fan on when Blackening, it will create the smoke! The pieces were thick so I fried them about 4 minutes per side. After the smoke cleared the Grouper came out perfect! Gulf Coast Grouper by itself is delicious but Blackening it just brings that much more flavor. I’m going to have to try some Blackened Chicken Thighs soon!
For side dishes I had some Hash Browns. I used Simply Potatoes Hash Browns, best Hash Browns by far. I also warmed a can of Del Monte Cut Green Beans and had a slice of Healthy Life Whole Grain Bread. For dessert later a slice of fresh baked Pillsbury Nut Quick Bread.
Cast-iron cookware
Cast iron cookware has excellent heat retention properties and can be produced and formed with a relatively low level of technology. Seasoning is used to protect bare cast iron from rust and to create a non-stick surface.
Types of bare cast-iron cookware include panini presses, waffle irons, crepe makers, dutch ovens, frying pans, deep fryers, tetsubin, woks, potjies, karahi, flattop grills and griddles.
Cast iron’s ability to withstand and maintain very high cooking temperatures makes it a common choice for searing or frying, and its excellent heat retention makes it a good option for long-cooking stews or braised dishes. Because cast iron skillets can develop a “non-stick” surface, they are also a good choice for egg dishes. Other uses of cast iron pans include baking, for instance for making cornbread, cobblers and cakes.
Most bare cast iron pots and pans are cast from a single piece of metal in order to provide even distribution of heat. This quality allows most bare cast iron pans to serve as dual-purpose stovetop fryers and oven baking dishes. Many recipes call for the use of a cast iron skillet or pot, especially so that the dish can be initially seared or fried on the stovetop then transferred into the oven, pan and all, to finish baking. Likewise, cast iron skillets can double as baking dishes. Cornbread in particular is seen as a food item that is best prepared in a cast iron skillet: the iron pan is heated beforehand in the oven, the ingredients are combined in the heated pan, and the dish is then placed directly into the oven for fast baking. This differs from many other cooking pots, which have varying components that may be damaged by the excessive temperatures of 400 °F (204 °C) or more.
Cast iron is a very slow conductor of heat and forms hot spots if heated too quickly, or on an undersized burner;[3] however, it has excellent heat retention properties, and the entire pan will eventually become extremely hot, including the iron handle or handles.
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