Category: recipes

We’re well into the summer barbeque season.   Here’s a great recipe for a steak marinade.

Steak Marinade

 

Let’s run through the grill checklist:

Make sure your grill is clean and working at its peak.

Look it over thoroughly for any signs of insects under the knobs, in the grill itself.  Nature has a way of making everything outside it’s own.

Make sure none of the hoses have cracks in them or leaks.  Repair and replace as necessary.

Make sure all of the knobs turn easily.  If not, spray with WD-40 or another silicone spray.

Make sure all the vents open and close easily.

Click the igniter and make sure you get a spark.

If you were smart, you cleaned everything at the end of the last grilling season.  If not, now’s the time to do it.

If you are using propane, check your tank.  Make sure there is no rust.   If it looks suspicious, then it’s time to do a trade in.  Please let the store know if you think the tank may have a problem.

Fire that baby up and let it burn to help clean anything that you may have missed.

Now, ladies, the important part:

You need your table ware/dinner ware, glasses, cups, plates, napkins, table cloths, serving dishes and — mosquito repellants.

You want everyone to be comfortable and you want everything to look pretty.  Table cloths really do the trick to make an attractive dinner or eating areas.  You can buy crinkle taffeta table linens here.  You can buy reusable, inexpensive tablecloth clamps to keep the covering in place.  

You want things that are washable.  Please try to stay away from disposable plastic ware and plates.  It’s such a waste for the environment.

Always let kids help set things up.  Not only do they learn how to do it, but it gives them an opportunity to contribute to the fun event.

Create a beautiful center piece for your table and voila! the BBQ is official!

Please share your photos of your fantastic beautiful BBQ table settings.

Why not take advantage of some savings!!

Submitted by Deanna Jones, Kentucky USA

Apricots are not as popular as apples and bananas, but they are just as healthy, if not more so.  And, there are several different varieties.

Apricots are an excellent source of Vitamins A, C, E, potassium, and iron, as well as being a great source of beta-carotene.  The fruit contains no fat and a small amount of carbs (about 8g of carbs for two apricots, 2 of those being from dietary fiber).

They are very beneficial for good eyesight and also help to prevent heart disease and other ailments. Rich in powerful antioxidants, such as Lycopene, apricots strengthen the immune system. They are also a good source of fiber.

Dried apricots have an even higher concentration of vitamins and nutrients, but are also slightly higher in carbs. Apricots can be enjoyed in cakes and pies, with ice cream or sorbets and yogurt, as a jam or jelly, used as a sauce or as a fruit topping for salads, cereal, pancakes, and other foods.

You could go looking for apricot products here.

CHICKEN WITH APRICOT SAUCE

Ingredients

4 boneless, skinless chicken breasts, (about 1 1/4 pounds), trimmed and tenders removed

3/4 teaspoon salt, divided

1/4 teaspoon freshly ground pepper

1/4 cup all-purpose flour

1 tablespoon canola oil

3/4 cup dry white wine

1 medium shallot, minced

4 fresh apricots, pitted and chopped

2 tablespoons apricot preserves

2 teaspoons chopped fresh tarragon , or 1/2 teaspoon dried

Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)

Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)

Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.

Makes 4 servings.

Nothing can go wrong with Bacon

Did somebody say bacon? Well who does not love bacon? Bacon is one of the tastiest foods that were ever invented. Now despite the fact that bacon isn’t really something that a health nutritionist can really recommend, but there are those times when we tend to get tired of eating chicken and beef, and we crave for bacon. Whatever the recipe is, whenever bacon is concerned, people love it, period. Now who does not like bacon?

Now what makes bacon something to be desired by many is the fact that you can easily cook bacon, with nothing. Nevertheless, it can also go well with eggs and toast in the morning. It can also be stuffed inside chickens or placed as sandwich fillings. Even soup can be made out of bacon. That is how great bacon is. Today, we will be talking about a full bacon meal; starting from the soup that is made of bacon, side dish that is still bacon and a main course that will surely bring you to bacon-heaven.

Below are mouth-watering bacon recipes of Potato and Bacon Soup, Roasted Asparagus & Bacon and Feta & Bacon Stuffed Chicken with Onion Mash. Let us move a step ahead, step into the world of bacon, and leave the normal bacon and eggs recipe to your favorite roadside diner.

Potato & Bacon Soup

A thick potato soup that is made with bacon. Perfect as a starter, whether it is lunch or dinner.

Ingredients:

• 450g chopped bacon (unglazed)
• 8 peeled and cubed potatoes
• 50g butter
• 2 sticks of diced celery
• 4 tablespoons of plain flour
• 1 chopped onion
• 3 finely chopped cloves of garlic
• 1ltr chicken stock
• 250ml double cream
• 1tsp dried tarragon
• 1tbsp chopped fresh coriander
• Salt & pepper to taste

Directions:

1.       In a large pan, cook all the bacon over medium heat until done. Once done, remove the bacon from the pan and take 4tbsp of bacon fat. Get rid of the rest.

2.       Get one or two slices of bacon and dice it.

3.       Use the remaining fat in the pan to sauté your onions and celery until they begin to go clear. Add the garlic until you see them turn golden brown. Add the potatoes and coat everything in bacon fat.

4.       Let it cook for 3-4 minutes and add back the bacon to the pan.

5.       Add the chicken stock, enough to cover the potatoes. Let it simmer until potatoes are soft.

6.       In a saucepan, melt the butter over medium heat. Slowly whisk in the flour, cook it into the butter for 1-2 minutes. Add the double cream, tarragon and coriander.

7.       Bring the mixture of ingredients to a boil while stirring constantly, until it thickens.

8.       Stir the cream mixture that you just made in the saucepan to the potato mixture. Let it sit until completely thickened into a half and return to the pan. Add salt and pepper to taste.

9.       Place in a bowl and add the diced bacon as toppings. Serve.

Great for those cold nights when you want something warm and creamy to eat. Not to mention, it is completely made out of bacon. Now for another “bacon-terrific” recipe.

Roasted Asparagus & Bacon

This very popular side dish has been served at parties and social gatherings for a very long time. You may have even tried it before, a testament to this perfectly designed side dish.

Ingredients:

• 4 slices of bacon
• 1 bunch of trimmed asparagus
• 1 tbsp of olive oil
• Salt and freshly ground pepper to taste

Directions:

• Preheat the oven to 200 Celsius
• Make sure that you toss the asparagus in the olive oil, getting everything coated especially the spear. Divide the asparagus into 4 equal pieces per bunch. Wrap each bunch with a piece of bacon, use toothpicks to hold them in place if needed.
• Place them upon the roasting tray, then add salt and pepper to taste.
• Roast for 10-15 minutes or until the bacon is crisp and the asparagus is tender.
• Let it cool for a few minutes and serve.

What a great way to enjoy asparagus with our favorite ingredient. Now for the main course, this will really end that bacon craving of yours.

Feta & Bacon Stuffed Chicken with Onion Mash

This meal is not for the faint hearted, literally. It is completely out of the health books but a good fulfilling meal that we need to eat occasionally to know what life really means.

Ingredients:

• 350g cut bacon into 2.5cm pieces
• 3 skinless & boneless chicken breast fillets
• 150g crumbled feta cheese
• 2 eggs, beaten
• 3 tbsp soured cream
• 4 peeled potatoes and cubed
• 100g dried breadcrumbs
• 1/8 tbsp dried oregano
• 1/8 tbsp ground black pepper
• 1 large chopped onion
• 30g butter
• 125g plain flour

Directions:

1.       Preheat your oven to 180C. In a large frying pan, cook the bacon over medium-high heat, turning occasionally until both sides are brown but not stiff. Once the bacon is done, set aside the bacon fat and put the bacon on paper towels to dry.

2.       Once the bacon is properly cooled down, in a small bowl mix the feta cheese and 3tbsp of soured cream, black pepper and oregano. Once done, set it aside.

3.       Lay the chicken breast flat on your counter cut a small pocket about five cm into the chicken breast. Repeat with all the chicken breasts and pour in the bacon filling inside.

4.       Pour the eggs, flour and bread crumbs in a separate bowls.

5.       Press the chicken breasts in the flour.

6.       Dip it into the beaten egg.

7.       Then next into the breadcrumbs.

8.       Reheat all the bacon drippings that were saved over medium heat. Cook the chicken until golden brown on both sides for about 2mins each. Make sure to save the bacon fat again. Transfer the already golden brown chicken into a baking pan, and place in the preheated oven. Cook for 20-25 minutes until the insides are no longer pink.

9.       While cooking the chicken, place the potatoes into a large pot and cover with water-salt solution. Let it boil over high heat, and once the boiling starts, reduce to medium-low and cover. Let it simmer for 20minutes until soft. When done, drain.

10.   While boiling the potatoes, cook the remaining onion in the bacon fat that is left on the pan. Cook in medium heat for 10minutes until golden brown. Once the potatoes are done and drained, mash it together with the golden brown onion, butter and the remaining 3tbsp of your sour cream.

11.   Once the chicken is cooked, serve with your mashed potatoes.

These recipes are clearly hearty meals that can quench the soul of that eternal hunger. Surely, bacon is something that is completely out of this world. These are easy to make meals that are packed with bacon-goodness.

Linda Rosario, a food enthusiast from Chef Needs “The Kitchen that Every Restaurant Needs” for these great recipes. Linda also loves arts and crafts and works as a pre-school teacher.

Submitted by Linda Rosario

Turkey is best known during Thanksgiving when it is endlessly served by most households in the United States. Its unique meaty flavor is a favorite complement for wines, which is why chefs find it fun yet challenging to concoct Turkey dishes for restaurants and hotels.

Most home cooks do not need to wait for Thanksgiving or visit the restaurants to get a taste of Turkey. Here are turkey recipes that are perfect for home cooking.

Turkey Veggie Sandwich

INGREDIENTS

• 8 slices whole grain bread
• 4 radishes, thinly sliced
• 1 cucumber, sliced
• ¼ cup lite cream cheese, softened
• ½ cup shredded carrots
• 4 small leaves Romaine Lettuce
•  ½ pound sliced Butterball Oven Roasted Turkey Breast, sliced

INSTRUCTIONS

1.      Prepare the slices of bread and spread at least 1 tablespoon of lite cream cheese evenly on them.

2.      Each bread should have the following layers: 4 cucumber slices, 6 radish slices and 2 tablespoons carrots. Put a small-sized leaf lettuce on top and at least 2 ounces of Butterball sliced turkey.

3.      Put another slice of bread on top.

4.      Use a sharp knife to cut the sandwich into halves.

Grilled Turkey Tenderloins with Rosemary

INGREDIENTS

• 2 green onions, chopped
• 4 turkey tenderloins
• ½ cup orange juice
• ½ teaspoon salt
• 1 tablespoon honey
• 3 tablespoons olive oil
• ½ juiced lemon
• 2 tablespoons fresh rosemary, chopped
• ½ lemon, zested
• 2 tabslespoons balsamic vinegar

Additional materials: large plastic (resealable), grill, brush

INSTRUCTIONS

1.       Prepare the plastic bag and add the following: green onions, orange juice, olive oil, chopped rosemary, balsamic vinegar, zested lemon, juiced lemon, honey and salt.

2.      Mix the ingredients well inside.  This will serve as the marinade for the turkey tenderloins.

3.      Put the tenderloins in the bag and seal it along with the marinade. Shake the contents well.

4.      After mixing, leave the turkey in the marinade bag for 1 hour at maximum.

5.      Prepare the grill and turn it on medium heat.

6.      Get the turkey inside the bag and place it on the heated grill.

7.      Grill the first side for at least 5 minutes, then reverse the tenderloins to grill the other side. It would take at least 3 – 5 minutes.

8.      Dip a brush made for sauces in the marinade and coat the turkey tenderloins evenly.

9.      This dish can be divided into 4 servings.

All-American Turkey Potpie

INGREDIENTS

• 2 cups all- purpose flour
• 3 – 4 tablespoons for water
• ½ teaspoon salt
• ½ cup cheddar cheese, finely shredded
• 2/3 cup shortening
• 1 tablespoon cold butter

For the filling:

• 1 cup peeled potates, cubed
• ¼ teaspoon pepper
• ½ cup carrots, thinly sliced
• ¼ teaspoon dried tarragon
• 1/3 cup celery, chopped
• ½ teaspoon salt
• ¼ cup onion
• ½ cup frozen corn, thawed
• 1 tablespoon butter
• ½ cup frozen peas, thawed
• 1 garlic clove, minced
• 1 –  ½ cups cooked turkey, cubed
• 1 cup chicken broth
• ½ cup 2% milk
• 2 tablespoons all- purpose flour

INSTRUCTIONS:

1.       Mix flour and salt using a food processor. Let it pulse to blend. In the mixture, include cheese and pulse again to develop fine crumbs.

2.       Butter and shortening should be added to form coarse crumbs from the mixture.

3.       Pour water carefully into the mixture while processing. Keep the water coming until the dough can be formed into a ball.

4.       Make two balls with the dough, one larger than the other.  Use plastic wrap to cover the two dough balls. 30 minutes of refrigeration are required

5.       While waiting, prepare a saucepan and get started with the filling. 5 minutes are needed to saute the following in butter: celery, carrots, potatoes and onions. After this, include garlic in the mix and cook for another minute.

6.       Cook the vegetables into the broth for at least 10 minutes until the ingredients are tender.

7.       Mix flour and milk. Pour this into the vegetables in the saucepan. Boil and cook the mixture for 2 minutes, or wait for it to thicken.

8.       Stir the mixture and gradually add the remaining items in the filling ingredients. 5 minutes of simmering is needed.

9.       Retrieve the larger dough ball and knead it to fit a 9 inch pie plate. Trim the dough and pour the hot turkey mixture in the crust. Get the smaller ball and roll it on top of the mixture to cover the pie.

10.   Seal the edges. Flute if necessary.

11.   Make decorative cutouts if you have specialized cutters for pies.

12.   Put the pie plate in the oven and bake at 350 degrees Celsius. A total of 35 – 40 minutes is needed to get the right golden brown crusting.

Turkey recipes should be enjoyed by anyone at anytime they want. There are hundreds of Turkey recipes online that can be done for daily cooking, and are proven easy enough for starting cooks.

Linda Rosario, a food enthusiast from Chef Needs “The Kitchen that Every Restaurant Needs” for these great recipes. Linda also loves arts and crafts and works as a pre-school teacher.

Sorry Domino’s, Papa John’s, etc. – we’re making our OWN pizza these days!

Makes 2 14″ pies

Pizza Dough:

1/4 cup warm Water

1 package active dry Yeast

4 1/4 cups sifted Flour

1 teaspoon Salt

1 teaspoon Sugar

1 1/4 cups lukewarm Water

2 tablespoons Olive or other cooking Oil

Pizza Sauce:

1 (8-ounce) can Tomato Sauce

1 (6-ounce) can Tomato Paste

1 tablespoon Olive or other cooking Oil

2 tablspoons Water

1 clove Garlic, peeled and crushed

1 teaspoon Oregano

1/2 teaspoon Salt

1/2 teaspoon Sugar

1/8 teaspoon crushed dried hot red Chili Peppers

Topping:

3/4 pound Mozzarella Cheese, thinly sliced or coarsely grated

1/3 – 1/2 cup grated Parmesan Cheese

1 teaspoon Oregano

Pour warm water in to a warm alrge bowl, sprinkle in yeast, and stir to dissolve.  Mix in 2 cups Flour, the Salt and Sugar.  Add lukewarm Water and Oil and beat until smooth.  Mix in remaining Flour and knead on a lightly floured board until elastic.  Shape into a ball, turn in greased bowl to grease all over, cover, and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.

Meanwhile, warm all sauce ingredients together in a covered saucepan over lowest heat, stirring now and then, 20 minutes; keep warm until ready to use.

Preheat over to 450 degrees. Punch dough down, divide in half, refrigerate 1 piece, and roll the othr into a circle about 15″ across.  Place on a greased 14: pizza pan, roll edges under even with rim, and brush with a little oil. Spread half the sauce evenly over dough, sprinkle with half the mozarella, Parmesan and Oregano.

Prepare remaing dough the same way.  (Note:  Dough may be rolled to fit a 15 1/2″ x 12″” baking sheet if a pizza pan is unavailable.)  Bake, uncovered, 20-25 minutes until edges are well browned and cheese bubbly.  Cut each pie in 6 wedges and serve hot.  Pass extra Parmeasan, Oregano, and Chili Peppers if you like.  About 300 calories per pie-shaped wedge (6 wedges for each pie).

Of course, pizza toppings are up to your imagination.  And if you have little ones, they will have a ball making their own personal, individualized pizza!

My Mom had her cherished cast iron pans and pots and used them regularly when cooking our family’s meals.  I remember the skillet that was black, black, black and she used it for everything.  Little did I know why until I was older and started cooking for my own family.  I found out that the skillet she has was her mother’s and she has cooked with it for over 7 decades.  (One pan for 70 years! And, who knows how long her mother had it before her.)

My Mom was born in 1922 and grew up in Virginia when things were slower, healthier, happier and better.  The family’s garden fed them along with the chickens they raised.  They pumped the water from a well and it was crystal clear, clean and drinkable.  She has watched our lifestyles decline and descend into a mad dash with commercially processed food laden with chemicals and mothers not being able to stay home with their children.  She laughs at the idea of “organic food.”  That’s what she was raised on and now it is considered a novelty.

Well, enough of that.  It’s time to get healthy and to keep our families healthy.  It’s time to take a look at the things that we are doing to take stock and research so we can make improvements.  Discover not what’s faster and more convenient, but what’s healthiest?  What serves us better?

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Cast-iron skillets conduct heat evenly. 

They can be used on the stove top or in the oven. 

A well-seasoned cast iron pan can be virtually nonstick.

You avoid harmful chemicals that are used in nonstick pans.   The coating that keeps food from sticking to nonstick pots and pans contains PFCs (perfluorocarbons), a chemical that’s linked to a host of illnesses for the human body.  PFCs are released and inhaled from nonstick pans in the form of fumes when pans are heated on high heat. We also ingest these chemicals when cooking with them, especially if the surface of the pan gets scratched.

Not using non-stick pans?  Well, aluminum is harmful to the human body and builds up in our systems over time.

Cooking in cast iron actually puts small amounts of iron in your food.

Cast iron pots and pans cost considerably less than other kinds of pots and pans.

Cast iron lasts for generations!  My mom as been using a cast iron frying pan for over 70 years now.   Well-treated, they get better with age and you can pass yours on to your daughter or grandchildren.  A cast iron pan is a low cost lifetime investment.  How many non-stick or aluminum frying pans have you during your lifetime?

Many cast iron foundries incorporate steps in the production of cast iron that greatly reduces waste and impact on the environment.  Eco-friendly!!  :  )

1 1/4 cups Flour

3/4 cup CornMeal

1/4 cup Sugar

2 tsps. Baking Power

1/2 tsp. Salt (optional)

1 cup Milk

1/4 cup Vegetable Oil

2 egg whites or 1 egg, beaten

Heat oven to 400 degrees. Grease 8 or 9 inch baking pan.  Combine dry ingredients.  Stir in mil, oil and egg, mixing just until dry ingredients are moistened.  Pour batter into prepared pan.  Bake 20 to 25 minutes or until light golden brown and wooden pick inserted near center comes out clean.  Serve warm.

Makes about 9 servings.

I always use Powered Milk and Unbleached Flour.

Or if you want to stick with good old Jiffy Mix, here’s their link:  http://www.jiffymix.com/

HISTORY ABOUT CORN BREAD:

We all have the Native Americans to thank for corn bread.  Its humble beginnings can be traced back to the Indians that the European settlers came in contact with when they first arrived in America. However, it stands to reason that the Native Americans have been making corn bread long before that.

The Indians used corn ground into meal and flour for years in their cooking.  Corn was a major food source so they were very creative in its usage.  Because the white settlers were dependent on the natural resources, they too, adopted the practice of making corn bread.  A surge in popularity around Civil War time was inevitable as corn was plentiful and cheap.  Corn bread and other meals made from corn were easy to make.

Because there were special varieties of corn grown throughout North America, the corn bread differed by region.  In the southwest areas, blue corn was popular.  The northern regions favored the yellow corn and the south had white corn.  In addition, the preparations in making corn bread differed too.

In the beginning, when a lot of supplies were scarce, the Indians made corn bread from a simple mixture of water, salt and cornmeal. The recipe graduated to using variety of sweetener products like sugar, honey or molasses for northern corn bread. The south tended to steer clear of the sweetened corn bread and favored using fat from bacon or lard.

Because of some of the natural components in the corn, there is no need to use yeast to get the corn bread to rise. This property makes it one of America’s favorite quick breads.  These days, you can still make corn bread from scratch.  However, there are a number of varieties of corn bread mixes available these days from your local grocery store. Corn bread, once a major part of a diet, is now a southern accompanying favorite to almost any meal.

Reposted from Indians.org

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Native Americans were using ground corn (maize) for food thousands of years before European explorers arrived in the New World. European settlers, especially those who resided in the southern English colonies, learned from natives—”Indians” such as Cherokee, Chickasaw, Choctaw, and Creek—the original recipes and processes for corn dishes, and soon they devised recipes for using cornmeal in breads similar to those made of grains available in Europe. Cornbread has been called a “cornerstone” of Southern United States cuisine. Cornmeal is produced by grinding dry raw corn grains. A coarser meal (compare flour) made from corn is grits. Grits are produced by soaking raw corn grains in hot water containing calcium hydroxide (the alkaline salt), which loosens the grain hulls (bran) and increases the nutritional value of the product (by increasing available niacin and available amino acids). These are separated by washing and flotation in water, and the now softened slightly swelled grains are called hominy. Hominy, posole in Spanish, also is ground into masa harina for tamales and tortillas). This ancient Native American technology has been named nixtamalization.[2] Besides cornbread, Native Americans used corn to make numerous other dishes from the familiar hominy grits to liquors (as Andean chicha). Cornbread was popular during the American Civil War because it was very cheap and could be made in many different forms—high-rising, fluffy loaves or simply fried (as unleavened pone, corn fritters, hoecakes, etc.)

Reposted from Wikipedia.org

Would you have ever in your wildest dreams thought it would be possible to make soda at home?

SodaStream allows you to do just that.  There are several advantages as explained below – less expensive, no lugging heavy bottles home from the store and more eco-friendly.

SODASTREAM: AN INTRODUCTION
Sleek and stylish, the home soda maker is a countertop appliance about the size of a coffee maker that transforms water into fresh, fizzy seltzer/sparkling water at the push of a button. Soda makers operate without batteries, electricity or plumbing, so they are simple to use in a kitchen and great for bringing along on a boat, RV or to a second home. Making seltzer and soda takes just seconds and requires no clean-up.

A reusable, one-liter carbonating bottle (provided by SodaStream) is filled with water and screwed into the machine fitting. A CO₂ carbonator, housed inside the soda maker, adds carbonation at the touch of a button – as much or as little as the consumer prefers. After carbonating the water, the soda drinker simply adds a capful from one of over 25 soda mix flavors to make his or her favorite, great-tasting soda.

BENEFITS OF FRESHLY MADE SODA AND SELTZER

With a home soda maker, a household will save in many ways – save trips to the store, save lugging and storage, save the environment, save sugar and sodium…and save money!

With SodaStream, soda stays fizzy, thanks to a special hermetic seal in the carbonating bottle caps. That means no more flat, wasted soda. A home soda maker and concentrated sodamix flavors means no more lugging and storing soda. Each bottle of sodamix is about the size of a can of soda but contains enough syrup to make 12 one-liter bottles (about 36 cans) of soda. So, SodaStream is great for families and for anyone with tight space, including RVers, boaters, college students and urban dwellers.