Kitchen Hint of the Day!

February 22, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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No Shop Monday……………..

Never buy meat from the supermarket on Monday Morning. It’s likely that those packages for sale were not sold over the weekend, and most shipments of fresh meat arrive on Monday afternoon or on Tuesday.

Kitchen Hint of the Day!

January 23, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Dry meat and fish with paper towels before you cook it…………..

Dry meat and fish with paper towels before you cook it no matter what. For skin to crisp, you need to get rid of as much moisture as possible, because moisture and steam kill any chance of crisping and browning. This will also prevent the meat and skin from sticking to the pan as it cooks, which is the absolute worst. Let’s Eat!

Kitchen Hint of the Day!

December 15, 2020 at 6:00 AM | Posted in Kitchen Hints | 5 Comments
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Healthy Meat for Diabetes……….

Broil, grill, poach, steam, bake, or roast meat or fish. These methods either do not require added fat or allow the fat to drip away from the food during cooking. Try marinating meat overnight to add flavor without fat. In a wok or skillet, use low-sodium broth instead of oil to quickly brown foods like meat or tofu.

Kitchen Hint of the Day!

September 19, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Thoroughly dry all meats before cooking……………………

This helps the meat to brown quickly and, on poultry, crisps up the skin. Nothing like crispy skin on fried chicken!

One of America’s Favorites – Hotdish

July 6, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A tater tot hotdish

A hotdish is a dish that typically contains a starch, a meat, and a canned or frozen vegetable mixed with canned soup. The dish is usually made with ground beef over tater tots with cream of mushroom soup, but some versions in Minnesota use the official state grain wild rice, or even macaroni, in place of the taters. The dish originates in the Upper Midwest region of the United States, where it remains popular, particularly in Minnesota, South Dakota, Wisconsin, and North Dakota. Hotdish is cooked in a single baking dish, and served hot (per its name). It commonly appears at communal gatherings such as family reunions, potlucks and church suppers.

The history of the hotdish goes back to when “budget-minded farm wives needed to feed their own families, as well as congregations in the basements of the first Minnesota churches.” According to Howard Mohr, author of How to Talk Minnesotan, “A traditional main course, hotdish is cooked and served hot in a single baking dish and commonly appears at family reunions and church suppers.” The most typical meat for many years has been ground beef, and cream of mushroom remains the favorite canned soup. In past years a pasta was the most frequently used starch, but tater tots and local wild rice have now become very popular as well.

Hotdishes are filling, convenient, and easy to make. They are well-suited for family reunions, funerals, church suppers, and potlucks where they may be paired with potato salad, coleslaw, Jello salads and desserts, and pan-baked desserts known as bars.

Typical ingredients in hotdish are potatoes or pasta, ground beef, green beans, and corn, with canned soup added as a binder, flavoring and sauce. Potatoes may be in the form of tater tots, hash browns, potato chips, or shoe string potatoes. The dish is usually seasoned lightly with salt and pepper, and it may be eaten with ketchup as a condiment. Another popular hotdish is the tuna hotdish, made with macaroni or egg noodles, canned tuna, peas, and mushroom soup. Also common is a dish known as goulash, though it bears no resemblance to the familiar Hungarian goulash. Minnesota goulash is usually made with ground beef, macaroni, canned tomatoes, and perhaps a can of creamed corn.

Cream of mushroom soup is so ubiquitous in hotdish that it is often referred to in such recipes as “Lutheran Binder,” referring to hotdish’s position as a staple of Lutheran church cookbooks. The soup is considered a defining ingredient by some commentators.

Tater Tot Hotdish from the Saint Paul, Minnesota, Winter Carnival

Hotdish frequently appears, along with other stereotypical Minnesotan dishes such as lutefisk, in the radio program

A Prairie Home Companion. Hotdish is also described in Howard Mohr’s book How to Talk Minnesotan. Hotdish is an integral element of the book Hotdish to Die For, a collection of six culinary mystery short stories in which the weapon of choice is hotdish

Minnesota public television station, KSMQ in Austin, Minnesota, has produced a 2012 documentary video entitled “Minnesota Hotdish.” providing a historical and humorous look at the popular church supper and family gathering staple.

Hotdish was also the main meal featured in the comedy-drama film “Manny & Lo”.

“Hot Dish” is also the name of an Anchorage-based blue grass band, hotdishbluegrass.com. Their band name was chosen with a nod to mid-western roots of three of the five band members.

 

Kitchen Hint of the Day!

July 2, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Take it off the grill a little early

Much like baking, your food keeps cooking after you take it off the heat. Avoid overcooking by taking the food off the grill a minute or two before it’s perfect to you. Grill on!

Kitchen Hint of the Day!

June 23, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Ditch the fork and hand me the tongs…………………………

Always use tongs when turning meat on the grill. When a fork is used it pierces the meat, it releases some of its juices, making it dry out more quickly.

Kitchen Hint of the Day!

June 16, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Use separate skewers……………….

If you don’t want dry meat and under cooked veggies, construct each skewer with only a single ingredient. So do skewers of meat only, shrimp only, peppers only, etc.

Kitchen Hint of the Day! SATURDAY

June 6, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Brown that meat……………………….

When adding meat to a slow cooker the meat should usually be browned before it is added. Like most other cooking methods, starting with cold meat is a slow cooker no-no.

Kitchen Hint of the Day!

May 29, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Healthy Grilling hint…………………

Grill or roast meat on a rack so the fat drips away.

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