Sunday, January 31, 2010
4 skinless, boneless chicken breast halves
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 tablespoon butter
1 3/4 cups Swanson® Chicken Stock
1/2 teaspoon dried thyme leaves, crushed
1 1/2 cups uncooked quick-cooking brown rice
1 cup frozen peas
2 tablespoons grated Parmesan cheese
Season the chicken with the garlic powder and black pepper.
Heat the butter in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
Stir the stock and thyme in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes. Stir in the peas. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender. Sprinkle with the cheese."
"Delicious chicken salad with curry powder, for sandwiches, rolls, or luncheon salad. Serve this flavorful salad on buns or bread, or mound it on lettuce leaves for a wonderful luncheon salad.
2 chicken breast halves, cooked and chopped or shredded
1/4 cup finely chopped celery
4 green onions, thinly sliced
2 tablespoons chopped walnuts
2 tablespoons chopped dried cranberries
1 Granny Smith apple, shredded
5 to 7 tablespoons mayonnaise, or to taste
1 teaspoon curry powder, or to taste
1 tablespoon chopped fresh parsley, optional
salt and pepper, to taste
In a bowl, combine the chopped chicken, chopped celery, green onion, walnuts, cranberries, and apple. Toss to blend. Stir in the mayonnaise, curry powder, and parsley, if using. Add more mayonnaise, as needed, and season to taste with salt and pepper.
Serves 3 to 4."
Friday, January 29, 2010
- 2 cups all-purpose flour
- 2/3 cup sugar
- 2 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 cup milk
- 8 Tbs. (1 stick) unsalted butter, melted
- 2 eggs
- 1 cup blueberries
Preheat an oven to 400ºF. Butter 16 standard muffin cups.
In a bowl, stir and toss together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
In another bowl, whisk together the milk, butter and eggs until smooth. Add the flour mixture and stir just until blended. Add the blueberries and stir just until evenly incorporated.
Spoon the batter into the prepared muffin cups, filling each one about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes, then remove the muffins from the pan. Makes about 16 standard muffins.
Thursday, January 28, 2010
Wednesday, January 27, 2010
* Use non-stick cookware so that you don't have to use as much,
if any, fat. When sauteing, use a small amount of chicken broth
or wine instead of butter or oil.
* To make fat-free broth, chill your meat or chicken broth. The
fat will rise to the top, and you can remove it before using
* Many vegetables and fruits, including potatoes and apples,
retain many of their nutrients in their skin. So when possible,
leave the skin on your fruits and vegetables and cook them whole.
* Romaine lettuce is loaded with vitamins compared to iceberg.
It has three times as much Vitamin C and six times as much
* Vitamin C is destroyed quickly in cooking - so cook your
vegetables with Vitamin C in the smallest amount of water
possible and for a short amount of time.
* Stock up on spices. One of the keys to cooking low-fat and not
getting bored is to spice your food well. When you have finished
your recipe, always taste it and adjust the spices to meet your taste.
* Purchase the best (i.e. heaviest) set of non-stick cookware you
* When cooking a dish with both vegetables and meat (i.e. in stir frys
and stews), reduce the amount of meat by 1/3 and increase the amount
of vegetables by 1/3. You will hardly notice!
* Thicken gravies with milk or broth blended in the blender with
flour. Be sure to cook long enough to remove the raw flour taste.
You'll never notice the lack of fat.
* Use olive oil for cooking when appropriate. It adds to the taste
of the dish and is better for you.
Herbs and Spices:
Store spices in a cool, dark place. Humidity, light and heat will cause
herbs and spices to lose their flavor more quickly. Although the most
convenient place for your spice rack may be above your stove, moving
your spices to a different location may keep them fresh longer.
As a general rule, herbs and ground spices will retain their best flavors
for a year. Whole spices may last for 3 to 5 years. Proper storage should
result in longer freshness times.
When possible, grind whole spices in a grinder or mortar & pestle just
prior to using. Toasting whole spices in a dry skillet over medium heat
before grinding will bring out even more flavor. Be careful not to burn.
Because the refrigerator is a rather humid environment, storing herbs
and spices there is not recommended. To keep larger quantities of spices
fresh, store them in the freezer in tightly sealed containers.
Use a light hand when seasoning with spices and herbs. Your goal is to
compliment your dish without crowding out the flavor of the food.
Remember, it's usually impossible to "un-spice" a dish!
For long-cooking dishes, add herbs and spices an hour or less before
serving. Cooking spices for too long may result in overly strong flavors.
Finely crush dried herbs before adding to your dish after measuring.
Do not use dried herbs in the same quantity as fresh. In most cases,
use 1/3 the amount in dried as is called for fresh.
Keep it simple. Unless the recipe specifically calls for it, don't use
more than 3 herbs and spices in any one dish. The exception to this rule
is Indian cooking, which often calls for 10 or more different spices in
one curry dish!
Black pepper, garlic powder, salt and cayenne pepper are excellent
"after cooking" seasonings. Allow guests to season dishes with these
spices at the table.
Cinnamon, nutmeg, cloves and allspice have a special affinity for
If you're feeling adventuresome, try replacing herbs and spices called
for in recipes with something different! Marjoram instead of oregano,
savory instead of thyme, cilantro instead of parsley,
anise seed instead of fennel, etc.
Tuesday, January 26, 2010
1 tsp. Oregano
1 tsp. Marjoram
1 tsp. Thyme
1 tsp. Basil
1 tsp. Rosemary
1 tsp. Sage
3 Tbsp. paprika
1 Tbsp. ground cumin
2 Tbsp. oregano
1 tsp. red or cayenne pepper
1/2 tsp. garlic powder
Flour unopened: up to 12 months. Opened: 6-8 months.
Sugar unopened: 2 years. Sugars do not spoil but eventually
may change flavor.
Brown sugar unopened: 4 months.
Confectioners sugar unopened: 18 months.
Solid shortening unopened: 8 months. Opened: 3 months.
Cocoa unopened: indefinitely. opened: 1 year.
Whole spices: 2-4 years. Whether or not opened.
Ground spices: 2-3 years. Whether or not opened.
Paprika, red pepper and chili powder: 2 years
Baking soda unopened: 18 months. Opened: 6 months.
Baking powder unopened: 6 months. Opened: 3 months.
Cornstarch: 18 months. Whether or not opened.
Dry pasta made without eggs unopened: 2 years.
Opened: 1 year.
Dry egg noodles unopened: 2 years.
Opened: 1-2 months.
Salad dressing unopened: 10-12 months.
Opened: 3 months if refrigerated.
Honey: 1 year. Whether or not opened.
Ground, canned coffee unopened: 2 years.
Opened: 2 weeks, if refrigerated.
Jams, jellies and preserves unopened: 1 year.
Opened: 6 months if refrigerated.
Peanut butter unopened: 6-9 months
* When taking foods off the grill, put them on a clean plate, not
the same platter that held raw meat.
* When preparing dishes like chicken or cooked meat salads, use
chilled ingredients. In other words, make sure your cooked
chicken has been cooked and chilled before it gets mixed with
other salad ingredients.
* It's a good idea to use a separate cooler for drinks, so the one
containing perishable food won't be constantly opened and closed.
* A cooler chest can also be used to keep hot food hot. Line the
cooler with a heavy kitchen towel for extra insulation and place
well wrapped hot foods inside. It's amazing how long the foods
will stay not only warm, but hot. Try to use a cooler that is
just the right size to pack fairly tightly with hot food so
less heat escapes.
* Wash ALL fresh produce thoroughly. When preparing
lettuce, break into pieces - then wash.
* Cook foods to the required minimum cooking temperatures:
- 165 F > Poultry, poultry stuffing, and stuffed meat.
- 158 F > Ground Beef, fish, and seafood.
- 150 F > Pork and food containing pork.
- 145 F > shell eggs and foods containing shell eggs.
* Separate raw animal foods from other raw or ready-to-eat
foods during storage and preparation.
* Cool leftovers as quickly as possible. Reheat to
165 F before serving again.
* BY ALL MEANS, REMEMBER THIS:
Bacteria on food will rapidly multiply when left at a
temperature between 45 F and 140 F. Avoid this danger
zone as much as possible.
a 2 pound bottom round roast
Use whatever your store carries)
cook on low for 6 to 8 hours.
Preheat oven to 375 degrees.
When ready, remove roast from the juices
and shred the meat.
Slice the bread longways horizontally.
Slice again top to bottom into individual sandwiches.
On each sandwich, put a layer of beef,
then a slice of cheese.
Put the top piece of bread on and
wrap each sandwich in aluminum foil.
Put them onto a sheetpan for easier handling.
Heat the sandwiches for 20 to 25 minutes.
Serve with bowls of warm au jus from the crockpot for dipping.
Monday, January 25, 2010
Friday, January 22, 2010
Tuesday, January 19, 2010
- 4 pounds boned pork shoulder, cut into large cubes (remove as much fat as possible)
- 1 quart beef broth
- 2 cups chunky salsa either prepared or homemade
- 2 cups fresh tomato salsa (pico de gallo)
- 16-24 corn tortillas
1 In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste if needed.
2 Preheat oven to 400 degrees. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.
3 If you are using store-bought tortillas, heat the tortillas one-by-one either in a microwave or on a hot skillet. If you heat them on a skillet you may need to use a little butter or oil to help soften them. When air pockets form in the tortillas they are ready. To heat them in a microwave, place a paper towel on the floor of the microwave. Lay one or two tortillas on the paper towel (whatever will fit so there is only one layer). Microwave on high heat for 10 seconds per tortilla (some brands of tortillas require 20 seconds each). Keep warm tortillas wrapped in a clean cloth towel for serving.
Wednesday, January 13, 2010
I scored this recipe from my favorite food network show . My family loves it!
Sausage and Roasted Vegetable Penne
- 1 sweet onion, cut into wedges
- 1 medium zucchini, sliced in 1/2 lengthwise
- 1 red bell pepper, cheeks removed
- 1/2 pound button mushrooms, stemmed
- 2 1/2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 1/2 pint grape tomatoes, washed and dried
- 2 sweet or hot Italian sausages, thinly sliced or casings removed
- 1/4 cup white wine
- 12 ounces whole-grain penne, cooked according to package instructions, 1/2 cup pasta water reserved
- Freshly grated Parmesan, for garnish
Preheat the oven to 400 degrees F.
In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.
Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked penne, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.
Paula Deen calls for this mixture in a majority of her recipes. It makes a buttload and offers me a "go to" staple seasoning that I use in virtually everything. I keep some in a salt shaker and the rest in a jar for scooping.
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months
Monday, January 11, 2010
2 tablespoons cornstarch
1 3/4 cups Swanson® Beef Stock
1/4 teaspoon ground black pepper
Vegetable cooking spray
6 bone-in pork chops, 1/2-inch thick (about 1 1/2 pounds)
1 medium onion, sliced (about 1 cup)
Stir the cornstarch, stock and black pepper in a small bowl until the mixture is smooth.
Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute.
Add the pork and cook until it's well browned on both sides. Remove the pork from the skillet.
Remove the skillet from the heat.
Spray the skillet with the cooking spray and heat over medium heat for 1 minute.
Add the onion and cook until it's tender-crisp.
Stir in the cornstarch mixture.
Cook and stir until the mixture boils and thickens.
Return the pork to the skillet.
Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through.
Sunday, January 10, 2010
Saturday, January 9, 2010
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 large celery stalk, chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, chopped with seeds
- 2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 2 eggs
- 1/2 cup milk
- 1/2 cup tomato sauce or ketchup
- 1 cup dry bread crumbs
- 2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb)
- 4 strips thick-sliced bacon
- Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil with the onion, celery, garlic, and jalapeño and cook until the vegetables are tender but not browned, about 10 minutes. Add the salt, cumin, and nutmeg. Remove from heat. In a large bowl, whisk the eggs, then blend in the milk, tomato sauce, and bread crumbs. Add the meat and cooked vegetables and stir or work with your hands to combine. Pat into a 9-by-5-inch loaf pan. Cut the bacon strips in half and lay over the loaf, tucking the ends in.
- Bake 1 hour and 15 minutes or until an instant-read thermometer inserted in the meat loaf registers 150° F. Remove from oven and pour off the fat. Let stand 10 minutes before serving.