Kitchen Hint of the Day!

January 12, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Cold Water works………………..

To ensure more of the meat winds up on your grill than stuck to your hands into cold water before molding your meat. Heat from your hands can make the ground beef stickier and more difficult to shape into patties.

Kitchen Hint of the Day!

December 22, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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When using your Crock Pot……………..

Brown the meat first. Searing the meat first will produce delicious flavors when high heat interacts with the proteins. It will also give the meat that caramelized skin and look even more delicious when you remove it from the crock pot. Sear your meats in a heavy duty pan, like a cast iron skillet.

Kitchen Hint of the Day!

December 20, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Completely dry meat before cooking……………

Whether it’s roasted chicken or seared scallops, drying them ensures you’ll get a crisp, golden skin that won’t stick to the pan. Pat them dry with paper towels or let them air-dry in the cooler for a few hours before cooking them.

Kitchen Hint of the Week!

November 13, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Don’t Rinse the Meat…………

While salmonella and other bacterial scares may tempt you to give your raw meat a quick rinse, it’s not recommended. For one thing, water won’t remove many dangerous pathogens in the first place. For another, running water over raw poultry and other meat may also contaminate your sink and other kitchen surfaces with bacteria. If you’re worried about foodborne illness, the best measure to take is cooking your meat thoroughly and testing it with a meat thermometer—at least 145° F for steaks, roasts, chops, and fish; 160° F for ground beef or pork; and 165° F for poultry.

Kitchen Hint of the Week!

October 26, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Soups on…………………..

Soups are easy to make in large batches, and are one of the most freezer-friendly dishes around. So, double up on ingredients, grab a larger pot and make two meals instead of one. Let hot soups cool at room temperature, uncovered for 1 to 1/2 hours — or until almost at room temperature. Cover and refrigerate until cold. Soups can last in the fridge for up to three days. Freeze soups after they have been chilled overnight in the fridge. Soups will last up to two months in the freezer.

Healthy Macaroni and Cheese Recipes

October 24, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Macaroni and Cheese Recipes. Delicious and Healthy Macaroni and Cheese Recipes with recipes including Skillet Chili Mac, Jalapeño Popper Mac and Cheese Bites, and Four-Cheese Macaroni and Cheese. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Macaroni and Cheese Recipes
Find healthy, delicious macaroni and cheese recipes, from the food and nutrition experts at EatingWell.

Skillet Chili Mac
Poblanos add a kick of heat to this chili mac recipe. If that’s not your thing, swap in green bell peppers to tone down the heat in this easy pasta dish, which mashes up mac and cheese and chili into a seriously satisfying skillet dinner…………..

Jalapeño Popper Mac and Cheese Bites
When you’re craving jalapeño poppers and mac and cheese and you want to eat with your hands, these easy cheesy bites—which are baked in a mini muffin tin—are just the ticket. Serve them as part of a family-friendly dinner or put out a platter for a casual party. A crispy breadcrumb topping provides a wonderful contrast to the creamy mac & cheese, while the optional fresh parsley and pickled jalapeño garnishes add a nice color contrast and bright flavor………..

Four-Cheese Macaroni and Cheese
The more cheese the merrier in this baked macaroni recipe, which also features butternut squash and whole-grain pasta……………….

* Click the link below to get all the Healthy Macaroni and Cheese Recipes
http://www.eatingwell.com/recipes/20698/ingredients/pasta-noodle/pasta-by-shape/macaroni/macaroni-and-cheese/

Kitchen Hint of the Week!

October 24, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Tongs only…………

When smoking or grilling sausages, always use tongs or a spatula. Never a fork. Piercing allows the juices to bleed out.

Kitchen Hint of the Week!

October 19, 2019 at 6:00 AM | Posted in Kitchen Hints | 2 Comments
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Gingerbread added to Stews……………………………

* Thank you to Anne T. for passing this one along!

I have never heard or even thought about adding this to meat dishes! Add gingerbread cookies to meat dishes. – Believe it or not, adding crumbled gingerbread or gingersnap cookies to slow cooker meat dishes like beef stew, pot roast and sauerbraten is a secret ingredient that chefs use. The gingersnaps flavor the sauce and give the pan juices this amazing texture.

Kitchen Hint of the Week!

October 12, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Hold off on the sauce…………..

Wait to baste when grilling – Basting with sauce adds tremendous flavor, but barbecue sauces burn easily. Try basting in the last few minutes and once foods have been removed from the grill.

Kitchen Hint of the Day

October 6, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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3 steps to prepare stir fry. Thank you to Jess for sharing this………..

1 – Always cook your meat first in small batches to seal it and keep it tender. Adding too much meat will reduce the temperature of the wok and make it stew, resulting in tough, flavourless meat. Don’t overcook the meat at this stage as it will continue to cook when it’s returned to the wok.

2 – Stir-fry onions first, then add hard vegetables such as carrot and broccoli. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. If using vegies that have a combination of both textures, such as gai laan, add the stems first and the leaves later.

3 – Add sauces and pre-cooked noodles last. They only need to be stir-fried until just heated through.

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