Kitchen Hint of the Day!

August 9, 2013 at 9:09 AM | Posted in Kitchen Hints | Leave a comment
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Blueberries and cranberries are two more foods that are easy to buy when in abundance and freeze for later. Place them in a single layer on a cookie sheet and place the sheet in the freezer. Once they’re frozen, you can transfer them to a resealable plastic bag. Frozen berries are great in smoothies, pies, and even eating cold!

Kitchen Hint of the Day!

August 8, 2013 at 7:29 AM | Posted in Kitchen Hints | 1 Comment
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If you have a bunch of lemons that are about to go bad – you guessed it, freeze them! First cut in slices, then freeze on a baking sheet or in between pieces of wax paper. They’re perfect for adding to glasses of water.

Kitchen Hint of the day!

June 15, 2013 at 9:21 AM | Posted in fish, grilling, Kitchen Hints | 2 Comments
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Grilling fish is always a drag because the skin inevitably gets stuck to the grate- particularly when cooking salmon. Avoid this by placing a lemonsfew thin slices of lemon or lime on the grill, and then the fish on top. Not only will your cleanup be easier, but the citrus flavor will also taste great with the seafood.

Kitchen Hint of the Day!

June 12, 2013 at 9:21 AM | Posted in baking, grilling, Kitchen Hints | 1 Comment
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When you cook for a crowd, and your grill isn’t big enough, you can save time by utilizing your oven, too. Place a few layers of hamburgers between sheets of foil on a cookie sheet and bake them in a 350 degree oven for 15 minutes. Then throw them on the grill for 5-10 minutes more, and they’ll be fully cooked but still have that grilled taste. Hot dogs may be done the same way, but only bake them for 10 minutes.

Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms,…

May 27, 2013 at 5:21 PM | Posted in baking, chicken, mushrooms, pasta | 1 Comment
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Today’s Menu: Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms, Boiled Mini Carrots, and Whole Grain Bread.

 

 

 
A very peaceful and beautiful Memorial Day out today. Stopped by Kroger, then got the car washed, and rambled around down by the lake on the 4 wheeler. For dinner I prepared Baked Buttermilk Mustard Chicken Thighs w/ Egg Noodle Fettuccine, Sauteed Mushrooms, Boiled Mini Carrots, and Whole Grain Bread.

 

 

I found the Baked Buttermilk Mustard Chicken Thighs on-line at http://www.food.com/. This is the second time I’ve prepared this dish Baked Chicken Thighs Pasta 003and it’s already one of my favorite Chicken Recipes! To prepare the breading and marinade for the Chicken I’ll need; 1/4 cup dry breadcrumbs, 2 tablespoons grated parmesan cheese, 1 teaspoon dried minced onion flakes (optional), 1/2 cup buttermilk, 2 tablespoons Dijon mustard, 2 teaspoons honey, 1/2 teaspoon sea salt, 1/4 teaspoon pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried ground sage, and 6 chicken thighs, skinless and boneless. I first preheated the oven to 425 degrees F. I then combined the bread crumbs, Parmesan cheese; set aside. Combined the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage. Then coated the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; and discarded any used buttermilk or breadcrumbs that were left over. Placed the thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes. Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 – 30 minutes, turning the pieces over half though the baking time. We have another keeper recipe! The Chicken Thighs had just an incredible flavor from all the ingredients and Buttermilk along with a nice crunch to them from the Bread crumbs.

 
To go with the delicious Chick Thighs I prepared some Al Dente Egg Fettuccine Noodles, Sauteed Baby Bella Mushrooms, Boiled Mini Carrots and Helthy Life Whole Grain Bread. To serve it I added the Mushrooms to the Pasta and served the Chicken Thighs on top of a bed of Pasta. For dessert later a Jello Sugar Free Double Chocolate Pudding.

 

 

 

 

Baked Buttermilk Mustard Chicken Thighs

Prep Time: 20 minsTotal Time: 44 minsServings: 4
Ingredients
1/4 cup dry breadcrumbs
2 tablespoons grated parmesan cheese
1 teaspoon dried minced onion flakes (optional)
1/2 cup buttermilk
2 tablespoons Dijon mustard
2 teaspoons honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon dried rosemary
1/4 teaspoon dried ground sage
4 chicken thighs, skinless and boneless

 

 

Directions
Preheat oven to 425 degrees F.
Combine bread crumbs, Parmesan cheese, and dried minced onion; set aside.
Combine the buttermilk, Dijon, honey, salt, pepper, garlic powder, rosemary, and sage.
Divide mixture into two portions and set one portion aside.
Coat the thighs in one portion of the buttermilk mixture, then dredge in the bread crumbs; discard any used buttermilk or breadcrumbs that are left over.
Place thighs on a plate so that they are not overlapping and let chill in refrigerator for 20 minutes.
Coat a baking sheet with cooking spray and place in oven for 5 minutes to preheat the sheet; place thighs on the sheet and bake for 24 minutes, turning the pieces over after 12 minutes.
To serve, microwave the reserved, unused buttermilk mixture on high for about 20-30 seconds or until warmed through, and drizzle as a sauce over the chicken.
Calories 265.6 Calories from Fat 14454%Total Fat 16.0 g24%Saturated Fat 4.7 g23%Cholesterol 82.3 mg27%Sodium 567.4 mg23%Total Carbohydrate 10.1 g

 

http://www.food.com/recipe/baked-buttermilk-mustard-chicken-thighs-32422

Kitchen Hint of the Day!

May 11, 2013 at 8:06 AM | Posted in baking, Kitchen Hints | Leave a comment
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Dye your cookie dough, not your hands, by dropping food coloring into a plastic freezer bag with the dough. Knead a bit and roll around to even out the color. You can use right away or keep in the freezer. Either way, you’ll have fun, colorful cookies, and save lots of time on hand cleaning.

Kitchen Hints of the Day!

May 9, 2013 at 7:10 AM | Posted in baking, Kitchen Hints | 2 Comments
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Hint #1 – Cookies can go from beautiful to burned in no time. To lessen the chance of this happening, take the cookies out of the oven when they are not quite done, but don’t transfer them to the cooling rack right away – let them sit on the hot pan for a minute or two to finish baking. Then transfer to the rack to cool fully.

 

 

Hint #2 – If your baking cookies or pies and don’t have a cooling rack, simply line up a bunch of butter knives in alternating directions (first with the blade towards you, then with the blades away from you), and put the baking sheet down on top of them. You can also use old egg cartons.

Kitchen Hint of the Day!

May 7, 2013 at 8:24 AM | Posted in baking, dessert | 1 Comment
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Hint #1 – Keep soft cookies, cakes, and pancakes deliciously moist by adding a teaspoon of jelly to the batter.

 

 

 

Hint #2 – Our favorite part of oatmeal cookies, is naturally the oatmeal. Boost the oatmeal’s flavor by toasting it lightly before adding it to the batter. Simply sprinkle the oatmeal on a baking sheet and heat it in a 300 degree oven for about about 10 minutes. The oats should turn a golden brown.

 

Home Made Pizza – Pillsbury Classic Pizza Crust

March 16, 2013 at 5:16 PM | Posted in Jennie-O Turkey Products, mushrooms, pizza | Leave a comment
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Today’s Menu: Home Made Pizza – Pillsbury Classic Pizza CrustClassic Crust Pizza 004

 
Heavy rain early this morning that gave way to a beautiful day today. It was in the mid 50’s and it felt good to get outside some today. For dinner tonight, Home Made Pizza – Pillsbury Classic Pizza Crust.

 

I love using the Classic Pillsbury pizza Crust. It makes an excellent crust, browns up just right with perfect crusty edges. To prepare it just unroll it onto a cookie sheet and prebake it at 400 degrees for 8 minutes. Then take it out of the oven and add your toppings and back into the oven for 8 – 10 minutes until Cheese is melted, Crust is browned, and toppings are heated.

 

Speaking of the toppings I used Jennie – O Hot Lean Turkey Breakfast Sausage, Ragu Homestyle Pizza Sauce, Hormel Turkey Pepperoni, 1 small can of Sliced Black Olives, sliced Baby Bella Mushrooms, and Kraft 2% Shredded Mozzarella Cheese. Everything combined makes one delicious Pizza! For dessert/snack later a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 
Pillsbury Classic Pizza CrustClassic Crust Pizza 003

 

Pillsbury Classic Pizza Crust: A Whole New Fresh!

 

Classic Pizza Crust

Feelin’ classic? It’s a delicious and supportive friend to all your favorite pizza toppings. Easily a family favorite!

 

Calories in Pillsbury Pizza Crust Classic pizza dough, 1 package 6 servings

 

Serving Size: 1 serving
Amount Per Serving
Calories 160.0
Total Fat 2.0 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 470.0 mg
Potassium 0.0 mg
Total Carbohydrate 31.0 g
Dietary Fiber 1.0 g
Sugars 4.0 g
Protein 5.0 g
Vitamin A

 
http://www.pillsbury.com/Products/Pizza-Crust/Artisan-Pizza-Crust

Chili Lime Seasoned Wings w/ Baked Crinkle Fries

August 2, 2012 at 5:22 PM | Posted in baking, chicken, Ore - Ida | 2 Comments
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Today’s Menu: Chili Lime Seasoned Wings w/ Baked Crinkle Fries

 
It was an easy to prepare Lip Smackin’ good dinner tonight. I purchased a bag of Tyson Chili Lime Seasoned Chicken Wings at Walmart earlier today and prepared them for dinner tonight. I preheated the oven to 425 degrees and lined a large cookie baking sheet with foil. I then baked them for 35 minutes. The wings came out perfect! It was the first time we tried the Chili Lime Wings and won’t be the last. The Chili Lime Seasoning provides a fantastic flavor. Just a hint of heat with the cool Lime made a beautiful glaze on the Wings. We’ll be having these again! I served them with Litehouse Gorgonzola Dressing and Dip. Along with the Wings we had Ore Ida Baked Crinkle Fries. Dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Dole mango Slices.

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