Crazy stuff!!!!

I have heard recently that you can take a regular box of cake mix (any flavor) and bake it with a can of SODA (instead of the eggs and oil). The result is a lower fat cake option that doesn't need frosting. I was curious.... so I googled it. Turns out, it's TRUE!!!

Click here for a more detailed description.

CRAZY stuff, eh?

Make your own Chipotle Paste

Ingredients:
7 ounces Can chipotle chilies en adobo
2 tablespoons Corn oil
3 large Garlic cloves
2 teaspoons Ground coriander
1 teaspoon Thyme
1 teaspoon Freshly ground black pepper

Directions:

In a food processor, combine all the ingredients and process until blended but still slightly chunky, about 1 minute. The paste can refrigerated, tightly covered, for up to 3 weeks.

Uses: the possibilities are endless.... brush on beef, chicken, or pork before cooking, add a blob to your soup base or drop a blob into your hummus (my personal fav)

kid friendly snack ideas

found these kid friendly snack tips on the campbell's website. i am always looking for healthier ways to fend off my little guy's appetite. hope you find them useful as well.

Make it easy for your child to make smart snack choices. Try packing these snacks in lunchboxes, and keep a few available for after school snack attacks.

• A simple snack of cheese and crackers, with reduced-fat cheese and whole-grain crackers, is always a hit.
• Popcorn is delicious, crunchy and filling. Pop your own, and skip the butter, or try reduced–fat microwave popcorns.
• Soup is another great snack for after school, and a good way to hear about your children’s day while they sip away.
• Dried fruit is a sweet, high-fiber snack for kids and adults alike. Just be sure to check the nutrition content. Some dried fruits (like banana chips) can be high in calories.
• Snacks like pretzels and Pepperidge Farm^® Goldfish^® crackers are delicious options when kids are craving something crunchy.
• Try spreading some low-fat cream cheese on a tortilla, fill it with fresh veggies and Pace^® salsa, roll it up, and cut it into snack-size pieces.
• Cut up fresh fruit into chunks and set it out with a small bowl of vanilla yogurt for dipping.

My favorite cookbook EVER!

I have owned this woman's cookbook for a little over a month and have become OBSESSED with it. My friends laugh at me for carrying it around in my car. You never know when you may get the urge to try another AMAZING recipe... right???

My faves are Spicy Pulled Pork, Marlboro Man's favorite sandwich, Penne a la Betsy, and the Rib Eye Steaks with Whiskey Cream sauce.

Have I made you hungry yet??? You can buy this book here or at any local bookstore. I found mine under regional cooking. BUY IT. You won't regret it.

Gone Fishin' Trail Mix

Super cute for kid parties or playdates!!!!!

2 cups Pepperidge Farm® Goldfish Colors
1 cup Pepperidge Farm® Baby Cheddar Goldfish®
1 cup Pepperidge Farm® Pretzel Goldfish®
1 package (7 ounces) mixed dried fruit bits
1 cups dry roasted peanuts
1 cup white chocolate pieces

Stir the ingredients in a large bowl or a resealable container"

Roasted Garlic.

To roast garlic, sprinkle the bulb with a little olive oil and white wine, salt and pepper, wrap it in tin foil and roast in a 350 degree oven for approximately one hour.

Serve with toasted bread and WINE!!!! SINFULLY good.... and it will keep the vampires away!

More helpful tips.

Low Fat Cooking:
* Get into the habit of measuring the oil you use while you cook,
rather than just pouring it out of the bottle. It will be much
easier to moderate the amount you use.

* 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
the broth.

* 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 A.

* 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
can afford.

* 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.

Helpful tips.

Herbs and Spices:
Storage Tips:
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.

Usage Tips:
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
sweet dishes.

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.

Italian Herb Seasoning.

Make your own Italian Herb blend! Put it into cute little spice bottles and tie with a raffia bow for gift giving. ADORABLE and practical.

ITALIAN HERB SEASONING
1 tsp. Oregano
1 tsp. Marjoram
1 tsp. Thyme
1 tsp. Basil
1 tsp. Rosemary
1 tsp. Sage

Make your own Chili Powder

You can make your own chili powder..... I'll bet you have most of the ingredients already on hand!

CHILI POWDER
3 Tbsp. paprika
1 Tbsp. ground cumin
2 Tbsp. oregano
1 tsp. red or cayenne pepper
1/2 tsp. garlic powder

Now aren't you smart????

Good to know.

General Shelf Lives For Common Items:
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

Food Safety.

Food Safety:
- Barbecues and Picnics -
* Try to plan just the right amount of foods to take. That way, you
won't have to worry about the storage or safety of leftovers.

* 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.

the secret is in the sauce.

Tonight's dinner was a quick and easy crowd pleaser of grilled cheese burgers with tater tots. Nothing fancy..... just honest to goodness YUM factor.

My only secret to making burgers FANTASTIC.... is my sauce.

I will tell you about it.... but I warn you..... it can be HARD to find. Just when you find it and fall in love.... it is gone again! I found it for the first time at my local wal-mart. Since then, NO luck. Hubby picked some up at Wal-mart in Memphis while there on business. Luckily, I just found a handy tool on their website to find out where to buy it. I fancy the all purpose version. I use it on steak, burgers, and meatballs. I LOVE this stuff. I promise, you will too!

the sweet life.

one thing you need to know about me..... i LOVE LOVE LOVE me some bbq.

we have a friend that has just launched a line of bbq sauces and rubs.

it's called SweetLife

check it out!

a new obsession

just bought this cookbook today.... my bff raves about it! just found her site... her recipes look amazing and the photos are fab too. i think i just might stalk her for a while. but not in a scary sort of way ;)

twister anyone?

it really happened. we have sleet falling as i type. other people in the area have had the real white stuff, but not at my house. floridians don't know what to do in this climate.... so we hunker down and surf the internet. while doing this.... i found a great party tip from the realsimple website. twister anyone??

A Twister game mat makes a spot-on tablecloth for a child’s birthday party: Sticky spills and icing wash right off

the search is over.

So I have been searching for a new dining room table. After all, I need a great place to sit these delicious recipes once they are prepared.

The one I have now... is a simple round 4 top that has left me yearning for something BIGGER and of course, BETTER!

What do I want??? Something nice (but not TOO nice). Wyatt likes paint, glue, glitter, etc..... I want this table to be arts & crafts central. I want a bench on one side and chairs on the other....

EUREKA! I found it!

Now... I just have to sell daddy on the idea. hmmmm?

Wish me luck!

On a sidenote..... this blog needs photos. As some of you know, I AM a photographer, but my dinner table fare is not really my forté. I will try to provide some photos of dishes along the way. I think it helps to "see" what the finished product "should" look like.