Kitchen Hint of the Day!

February 7, 2013 at 10:16 AM | Posted in seafood | Leave a comment
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Store live oysters for up to 2 days in the refrigerator in a single layer with the larger shell down, covered with a damp towel. Oysters are  easy to overcook, so cook them carefully. If you are poaching them, take them out as soon as their edges start to curl.

 

Poached  Oysters

Poached Oysters

Kitchen Hint of the Day!

February 5, 2013 at 9:57 AM | Posted in cooking, seafood | Leave a comment
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The most effective way to get rid of sand and grit from clams is to soak them in water with a bit of cornmeal stirred in. It irritates the clamsclams, and they expel the sand while trying to eliminate the cornmeal.

Kitchen Hint of the Day!

February 2, 2013 at 10:54 AM | Posted in cooking | Leave a comment
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Like lobsters and crabs, crayfish (also known as Crawfish or Crawdads) are always cooked live. However, all the meat is found in the tail. To remove the meat easily, gently twist the tail away from the body, then unwrap the first three sections of the shell to expose the meat. Next, pinch the end of the meat in one hand while holding the tail in the other, and pull the meat out in one piece.

Kitchen Hint of the Day!

February 1, 2013 at 9:46 AM | Posted in seafood | Leave a comment
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If your eating a whole lobster and bibs aren’t your thing, cover the lobster with a napkin or towel before twisting off the legs and claws. This will keep the juices from squirting out.

Kitchen Hint of the Day!

January 31, 2013 at 12:35 PM | Posted in cooking, shrimp | Leave a comment
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Frozen shrimp can make for a quick and easy meal, but try to avoid shrimp that have been peeled and deveined before freezing, which usually causes a loss of texture and flavor.

Kitchen Hint of the Day!

January 30, 2013 at 11:25 AM | Posted in cooking, shrimp | Leave a comment
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Shrimp are low in fat, delicious, and one of the most inexpensive kinds of shellfish you can buy. For the most tender shrimp, cool them down before cooking by either place them in the freezer for 10 – 15 minutes, or setting them in a bowl of ice water for 5 minutes. If your boiling them, drop them into boiling broth or court bouillon for one minute, and then turn off the heat and let stand for 10 minutes. Sauteed shrimp are done when they are firm and pink, in just 3 – 5 minutes. Grilled shrimp cook in about 7 minutes. No matter how you’re cooking them, shrimp cook fast! So make sure to keep a close eye on them. As soon as they turn pink, they’re done. (If they are already pink when you purchase them, they been cooked, and all you have to do is heat them up.) To make sure you don’t overheat shrimp, plunge them in cold water once they’ve turned pink to immediately stop the cooking process

Kitchen Hint of the Day!

January 30, 2013 at 10:49 AM | Posted in cooking, shrimp | Leave a comment
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Shrimp are low in fat, delicious, and one of the most inexpensive kinds of shellfish you can buy. For the most tender shrimp, cool them down before cooking by either place them in the freezer for 10 – 15 minutes, or setting them in a bowl of ice water for 5 minutes. If your boiling them, drop them into boiling broth or court bouillon for one minute, and then turn off the heat and let stand for 10 minutes. Sauteed shrimp are done when they are firm and pink, in just 3 – 5 minutes. Grilled shrimp cook in about 7 minutes. No matter how you’re cooking them, shrimp cook fast! So make sure to keep a close eye on them. As soon as they turn pink, they’re done. (If they are already pink when you purchase them, they been cooked, and all you have to do is heat them up.) To make sure you don’t overheat shrimp, plunge them in cold water once they’ve turned pink to immediately stop the cooking process

Kitchen Hint of the Day!

January 30, 2013 at 10:44 AM | Posted in cooking, shrimp | Leave a comment
Tags: , , , , , , ,

Shrimp are low in fat, delicious, and one of the most inexpensive kinds of shellfish you can buy. For the most tender shrimp, cool them down before cooking by either place them in the freezer for 10 – 15 minutes, or setting them in a bowl of ice water for 5 minutes. If you’re boiling them, drop them into boiling broth or court bouillon for one minute, and then turn off the heat and let stand for 10 minutes. Sauteed shrimp are done when they are firm and pink, in just 3 – 5 minutes. Grilled shrimp cook in about 7 minutes. No matter how you’re cooking them, shrimp cook fast! So make sure to keep a close eye on them. As soon as they turn pink, they’re done. (If they are already pink when you purchase them, they been cooked, and all you have to do is heat them up.) To make sure you don’t overheat shrimp, plunge them in cold water once they’ve turned pink to immediately stop the cooking process

Kitchen Hint(s) of the Day!

January 23, 2013 at 10:14 AM | Posted in cooking, fish | Leave a comment
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Hint #1

If your grilling or broiling thick fish steaks, marinate them for 15 minutes in lemon or lime juice before cooking. The acid from the juice “cooks” the flesh a bit, cutting down on time it needs to stay on the heat – so you fish is less likely to dry out.

 

Hint #2

For added crunch with fewer calories, use cornflakes instead of breadcrumbs to coat fish fillets. Not only do cornflakes contain fewer calories than breadcrumbs, they are less absorbent and give a lighter covering, so the fish will absorb less oil.

Shrimp and Linguine Alfredo

December 11, 2011 at 6:20 PM | Posted in diabetes, diabetes friendly, Food, Healthy Life Whole Grain Breads, low calorie, low carb, shrimp, Whole wheat pasta | 1 Comment
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Today’s Menu: Shrimp and Linguine Alfredo

Tried a new one for dinner tonight, Shrimp and Linguine Alfredo. I used a medium size White Shrimp, Ronzoni Healthy Harvest Whole Wheat Linguine, Kraft 2% Sharp Cheddar Shredded Cheese, Kraft Shredded Parm Cheese, and seasoning. The Classico Light Creamy Alfredo Sauce is only 60 calories and 3 carbs and very tasty! With using the Light Sauce along with the Whole Wheat Pasta, and 2% Cheese your saving a lot of calories and carbs. It’s the first time I made Shrimp Alfredo and it turned out delicious and I’ll be fixing it again soon. I had Healthy Life Whole Grain Bread on the side. For dessert/snack later I made some Stuffed Bacon Mushrooms. I’ll leave the Mushrooms recipe on a separate post.

Classico Light Alfredo Shrimp Linguine

Ingredients

1 jar (15 oz.) Classico® Creamy Alfredo Pasta Sauce
8 ounces Ronzoni Healthy Harvest Whole Grain Linguine
1 tablespoons olive oil
1 pound large, peeled and deveined raw shrimp
1/4 cup chopped fresh basil or parsley

Directions

Cook pasta according to package instructions. Drain and keep warm.
Meanwhile, heat oil in a large skillet over medium heat. Cook shrimp and basil for 2 to 3 minutes, or until shrimp are pink, stirring occasionally. Add Pasta Sauce, and cook for 3 to 4 minutes or until heated through, stirring occasionally. Season with salt and pepper to taste if desired. Serve hot with cooked pasta.

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