A Lil' Butter

Slow-cooker turkey breast with gravy

2010-01-21T20:28:00.000-08:00

Every Thanksgiving I buy a huge turkey, rub it with butter and herbs, put it in the oven and hope for the best. Usually it ends up being okay. Not fantastic, nothing worth sharing the recipe. Just okay.

Since Thanksgiving is my favorite holiday, I start thinking about dishes waaaay in advance. It's insane how much thought I give to my food. So I've been tinkering, trying to find some good turkey recipes that will have me closing my eyes and stomping my feet like, "Yes! Yes! This is finger-licking good!"

While I think I found it. It's similar to a recent recipe I posted, but just different enough to feel like you stumbled onto something brand new.

Thanksgiving-worthy slow-roasted turkey breast

3 pound boneless turkey breast (I used Honeysuckle White)
1 2 oz. packet of savory herb seasoning (dry soup mix) (I used Lipton)
3 cups turkey stock (or enough to almost cover the turkey)
1 can of turkey gravy

1. Put the turkey breast in the slow cooker and sprinkle half of the seasoning on top. Pour the turkey stock AROUND the breast, not directly on it.
2. Put the lid on and cook it on low for 3 hours. Turn the slow cooker off. Add the turkey gravy and let it soak into the turkey for 20-25 minutes. Taste to see if you need to add more seasonings.

I feel horrible, because this dish was gone so fast I didn't have time to snap pictures. But after you try it, you'll see why!

Onion soup mix - why didn't I know?

2010-01-17T05:10:00.000-08:00

Okay, so call me slow, but I never knew onion soup mix could be used in so many different ways for cooking. Man, is it delicious!

I used it last week on this boneless chuck roast I bought. Oh so good! Check the recipe below.

Easy as pie beef roast

2 pounds boneless chuck roast
1 packet (2 oz) onion soup mix
1 cup water

1. Place to roast in a slow cooker or baking dish. Sprinkle with onion soup mix and pour the water around the roast. If cooking it in the oven, put the oven on 225 degrees. Bake for 4 hours.
2. If using the slow cooker, put it on low and cook for 3.5 hours.

And then you're done! Amazing, right?

Simple slow cooker turkey breast

2009-12-05T20:08:00.000-08:00

I saw this recipe first on AllRecipes.com so I can't take full credit for it, but I did make some of my own adjustments. This meal is perfect for this time of year, after Thanksgiving when you feel you want some turkey to switch it up from the regular ol' chicken. Try it and let me know what you think...

Slow cooker turkey breast
Serves 4-6

1 7 pound turkey breast
1 1-oz packet of onion soup mix
1 jar of roasted turkey gravy

1) Place turkey breast in the slow cooker; cover with the onion soup mix. Cook on low for 4 hours. Lift the lid and pour in the gravy. Cook for 1 hour more. Serve and enjoy!

My new favorite dish: Pasta with zucchini and peppers

2009-10-31T09:28:00.000-07:00

I'm becoming a little more experimental in the kitchen these days, as I'm trying to save money so I'll make new dishes out of the stuff that's cluttering my cabinets, rather than run to the store every three days for the same ol', same ol'.

So I adapted this recipe that I found in an old Real Simple magazine, simply adding some shrimp I had in the freezer and some yellow peppers I had in the fridge. I thought this would be kind of bland because there's not a lot of spices, but the beauty is in its simplicity.

Linguine With Zucchini and Chickpeas
from Real Simple magazine

Serves 4
Hands-on Time: 15m
Total Time: 20m

Ingredients
12 ounces linguine (3/4 of a box)
2 tablespoons olive oil
3 small zucchini, cut into thin half-moons
kosher salt
1 15-ounce can chickpeas, rinsed
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper
1/2 cup grated Parmesan (2 ounces)
6 to 8 large shrimp (my addition)
1/2 cup sliced yellow peppers (my addition)

Directions
1. Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, drain, and return the pasta to the pot.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and 1/2 teaspoon salt. Cook, tossing often, until just tender, 4 to 5 minutes. Add the chickpeas, garlic, yellow peppers, shrimp and red pepper and cook until heated through, 2 to 3 minutes.
3. Toss the pasta with the reserved pasta water and 1/4 cup of the Parmesan. Divide the pasta among bowls and top with the zucchini mixture and the remaining 1/4 cup of Parmesan.

Lazy mama's beef roast

2009-08-31T06:41:00.000-07:00

I just threw some stuff together this past week and stumbled into the most delicious pot roast I've ever made.

It's a very loose recipe and the best part is that you make it in a slow cooker, so there's no babysitting. Sorry there's no pictures - we ate it too fast!

Ingredients:
2 pound beef roast
1 can reduced sodium beef broth (plus enough water to just barely cover the top of the roast)
1 medium onion sliced
1-2 tablespoons steak seasoning (I love McCormicks!)
1/2 cup steak sauce

Steps:
Place onion in the bottom of the slow cooker and put the meat on top. Mix the broth, the steak sauce and the steak seasoning and pour it over the roast. Add a bit more water if necessary.

Cook on low for 6-7 hours. Meat will be fork-tender and sooo delicious! As always, if you try it, tell me how it tasted!

5 Tips for Buying Meat on a Budget

2009-08-07T05:12:00.000-07:00

From the High and Noble Calling blog:

Here are a few tips for saving on meat:
1) Only buy when it is marked down
I have a pretty keen eye for those little yellow stickers! I know which
days of the week our local grocery stores mark down their meats and shop then.
And even then, I only buy the on sale marked down meats and a coupon sweetens
the deal. I will also rollover some catalina deals if the store is doing them
and use them for meat/produce, the most expensive parts of my budget!

For the other four tips, head on over and show some love!

Money savers: Tips from Everyday with Rachael Ray magazine

2009-07-30T04:27:00.000-07:00

From the August 2009 issue:

Check yourself out: You'll be more conscious of what you're buying when
you're doing the scanning.

Compare, compare, compare: Stores stock similar products in several areas
at different prices.

Don't clip every coupon you see: Coupons can persuade you to buy things you
didn't even want.

Tasty tip: Dollar store finds

2009-07-29T18:20:00.000-07:00

When's the last time you bought food at the dollar store? If it's been a minute, you might want to stop by your local store and look around.

You can easily save money by picking up olive oil, pasta, and other nonperishables, many of which are name brands. When label errors (the wrong color, perhaps) occur, they ship the products to the dollar store, where you'll pay less for the same product.

So don't delay - head over to the dollar store and a ton of groceries for half the price.

Quick Summer Recipe: Watergate Salad

2009-07-17T12:20:00.000-07:00

Watergate Salad

Recipe by Dr. Yakini Etheridge

Dr. Yakini Etheridge is a clinical psychologist and mom blogger living in NYC. She loves being a wife and mother to a boisterous baby boy, and blogs about her experiences as a new mom at The Prissy Mommy Chronicles (http://www.prissymommy.com/).

She says:
This really is a delightful dish to serve in the summer, at a barbecue or tea party. The various textures and refreshingly cold taste of this sweet, fruit "salad" make it a popular classic at most gatherings! It's also very pretty to look at! I remember first tasting this in the fifth grade, and I fell in love with it then! I'm not sure of the origins of the name. The story that I once heard is that this salad was named after the Watergate scandal: All of the politicians who got involved were "nuts"! :-)

Ingredients:
1 (3.4 ounce) package instant pistachio pudding mix 1 (20 ounce) can crushed pineapple 1 1/2 cups miniature marshmallows 1 (12 ounce) container Cool Whip Topping, thawed 1 cup flaked coconut 1 cup maraschino cherries, drained and halved 2 cups walnuts (or pecans)

Procedure:
In a large bowl, combine pudding mix and pineapple; mix well. Add marshmallows and 3/4 of the container of dessert topping (add more to get a creamier consistency). Toss in the coconut; mix well. Slowly add pineapple juice to taste. Transfer to a serving dish and chill for at least an hour before serving.
By day three, you may choose to add additional pineapple juice to the salad to freshen it as it dries.

Date night recipe: Jerk chicken pasta

2009-06-14T17:52:00.000-07:00

First time you make this dish, do it on the weekend. It's simple, but you need to get the steps down first so you can make it fast. Just try it and you'll thank me later!

Jerk Chicken Pasta

Serves 4-6

Ingredients:

4 boneless skinless chicken breasts
1 1/2 cups KC Masterpiece Carribean Jerk marinade
1 lb pasta (any kind you have is cool: spaghetti works well)
2 cups chicken broth
1 cup chopped onion
1 cup chopped peppers (any kind you choose: mild, sweet, or spicy!)
2 tablespoons butter
3 tablespoons flour
3 tablespoons oil
Salt
Pepper

Directions
1. Rinse chicken and pat dry; season with salt and pepper. Heat 2 tablespoons of oil in a large skillet and brown chicken, about 5 minutes per side depending on thickness.

2. Begin to heat the water for the pasta.

3. While chicken is cooking and water is coming to a boil for the pasta, chop onion and pepper. Once chicken is done, take it out the skillet to rest. Scrape up any brown bits in the skillet, if any. Add 1 tablespoon of oil (if necessary) and then add the onions and peppers to the skillet.

4. Add a pinch of salt to the veggies. Cook the onions and peppers for about 5 minutes. Once veggies are tender, add the 2 tablespoons butter. Let it melt. Add 3 tablespoons flour and mix until it forms a paste with the veggies.

5. Add the 2 cups chicken broth slowly to the veggie mix. Stir and let simmer for about 5 minutes.

6. Drop the pasta in the water. Cook according to package directions.

7. When the pasta is done, drain and put back in the hot pot. Cut up the chicken and place it in the pot on top of the pasta. Take the jerk sauce and pour it over the chicken and the pasta. Toss and ENJOY.

Tasty tip: Low-fat brownies

2009-05-16T18:59:00.000-07:00

Ever since I had my son, I've been suffering from an INTENSE sweet tooth. I mean, it's rough. Every night I need to have a taste of something sweet or there will be some problems.

I got out a box of brownie mix recently and I realized I was pouring in a half cup of oil. Considering I usually eat most of the brownies myself, I Googled some alternatives.

Which leads me to today's tip: I read that you can swap applesauce for the oil and it will keep the brownies moist. Because it's so much chocolate, you can't really taste the applesauce. I tried it - and it works.

The brownies do come out more on the cake side rather than the gooey, fudgy sweets I like so much, but with less than half the calories, I guess I can live, right?

Mix it up! Enchiladas + Manicotti = Maniladas!

2009-02-18T05:03:00.000-08:00

I knew I had to try this recipe once I saw Sunny Anderson make it on her Food Network show, Cooking for Real. I think I gravitate toward her recipes because she's younger (I think) than the only FN hosts. Plus, her food isn't too fussy.

This recipe combines enchiladas (my fave!) with manicotti (not so fave). While I love making enchiladas, they don't have a lot of form to them. They're not sturdy, which isn't good when you're trying to eat one-handed with a wiggly baby on your lap. Using the manicotti shells in place of the tortillas gives it a bit more stucture. If you make it, let me know how it was!

(Note: In place of the tomatillo sauce, I used regular tomato sauce spiced with cayenne, chili powder, corriander and cumin. All C's!)

Ingredients
1 (8-ounce) package manicotti shells
2 tablespoons olive oil
1 Vidalia onion, chopped
2 cloves garlic, minced
1 rotisserie chicken, shredded
Salt and freshly ground black pepper
4 Roma tomatoes, seeded and diced
3 tablespoons chopped cilantro leaves
1/2 cup sour cream

For the Tomatillo sauce:
1 pound tomatillos, quartered
1 small red onion, quartered
1 jalapeno, halved
2 garlic cloves
2 tablespoons olive oil
Salt and freshly ground black pepper

For the cheese sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups heavy cream, room temperature
2 cups grated fontina cheese
1/4 teaspoon grated nutmeg
Salt

Directions
Preheat oven to 400 degrees F.
Boil manicotti in salted water for 8 minutes. Drain, reserving 1/2 cup of pasta water and set pasta aside.
In a large skillet, heat oil over medium heat. Saute onion until translucent, about 3 minutes. Add garlic and saute 1 minute more. Remove pan from heat and mix in chicken, tomatoes and cilantro. Set aside.

To make the Tomatillo Sauce:
Place tomatillos, onion, jalapeno and garlic in a baking dish. Toss with oil and season with salt and pepper. Roast until tomatillos turn golden around the edges and are soft, about 45 minutes. Remove from oven and blend ingredients together until smooth. Use reserved pasta water to thin sauce, if necessary. Season with salt and pepper, to taste.

To make the cheese sauce: In a medium saucepan, melt butter over medium-high heat. Add flour and cook 2 minutes. Whisk in heavy cream and bring to a simmer. Add cheese and nutmeg and stir until melted. Season sauce with salt, to taste.

To assemble: Reduce oven temperature to 350 degrees F. Stuff manicotti tubes with chicken mixture and assemble in a 9 by 12-inch baking dish. Pour cheese sauce over the top. Bake 30 minutes until cheese is bubbling. Drizzle tomatillo sauce on Maniladas before serving.

Video: How to prevent lumpy gravy

2009-02-17T04:52:00.000-08:00

Man, have I struggled with this one over the past couple years! But I will say that after a lot of thin, watery, pale gravies, I've begun to make thick, rich, beautifully brown gravies with easy. Score one for me! Let Food Network's Sunny Anderson help you out if you're still having trouble. (And check out her blog by the way. It's great stuff!)

Tasty tip: Big girls don't cry

2009-02-16T05:16:00.000-08:00

I've already featured a few tips on this blog about getting perfectly chopped onions without crying a river. My latest tip? Throw the onion in the refrigerator for about 10 minutes before you chop it. It usually works for me!

Tasty tip: Create some fake-out take-out dinners

2009-02-03T18:31:00.000-08:00

Next time you're out at your favorite restaurant, pick up one of its to-go menus. Go home and try to recreate your favorite dish for half the price and none of the waiting.

Thanks to the ever descriptive menu writers, you will have the basic game plan at your fingertips. Tinker with the ingredients a bit, reducing the amount of fat usually found in your dish.

Besides, people have already concluded that eating at home costs less than eating at restaurants. Plus, it's healthier.

Whenever I have a strong Chinese food craving, I reach for this Asian Glazed Wings recipe from Rachael Ray. The glaze is good on chicken breasts, beef, vegetables, pasta and rice. If your kids don't like heat (it's not that hot, really) you can reduce the amount of red pepper flakes you use.

Asian Glazed Wings

Ingredients

2 tablespoons vegetable or olive oil
12 whole chicken wings, drummers and tips
Salt and pepper
3/4 cup plum sauce
1/2 cup orange juice, eyeball it
2 inches ginger root, peeled
3 tablespoons tamari, dark soy sauce, eyeball it
1/2 to 1 teaspoon red chili flakes, medium heat to extra spicy
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh basil leaves

Directions
Preheat oven 400 degrees F.
Preheat a large oven safe skillet over high heat with the oil. Liberally season the chicken wings with salt and pepper. Once the skillet is screaming hot add the wings in 1 even layer. Brown the wings for 3 minutes per side.

While the wings are browning, assemble the plum glaze: in a small pot over high heat combine the plum sauce, orange juice, ginger root, tamari and hot pepper flakes. Bring up to a simmer and lower the heat, reserving it until the wings are done browning. Remove ginger from glaze.

Pour the simmering plum glaze mixture over the browned wings. Place the skillet in the oven and roast for 20 minutes, flipping the wings once half way through the cooking time.

Remove the wings from the oven, if the glaze is not syrupy and thick, place the skillet of wings on the cook top and turn the heat on high, allow the glaze to reduce for about 1 minute. Toss the wings around in the glaze and finish with the fresh cilantro and basil.

Serve hot or room temperature.

Not the same ol' chicken!

2009-02-02T04:55:00.000-08:00

Chicken is so easy and versatile - I wonder why we end up in a rut all the time. By opening your mind to all the possibilities (and there are THOUSANDS upon THOUSANDS), you'll be able to make the boring chicken dinner into something special.

This week I'll be bringing you five ways to make chicken that won't have anybody sighing, "Chicken again?"

Bacon-wrapped chicken breasts

Serves 4

Prep time: 5 minutes

Cook time: 25 minutes

Dishes dirtied: 2 (including cutting board)

Even good room temperature

Ingredients:
Cooking spray

4 boneless, skinless chicken breasts

2 tablespoons steak seasoning (I like McCormicks. If you don't have it, just use coarse ground black pepper and reduce it to one tablespoon.)

4 strips bacon (you can use whatever kind you like: thick cut, low-sodium, apple bacon, etc.)

Directions:
1. Preheat oven to 375 degrees. Spray the baking sheet with the cooking spray.
2. Put the chicken on the cutting board and sprinkle the steak seasoning all over. Carefully wrap the bacon around the chicken breast and place it seam-side down on the baking sheet.
3. Put the chicken on the top rack in the oven and cook until the juices run clear and the bacon is crisp.

As always, if you tried it, let me know!

Tasty tip: Stinky hands

2009-01-30T07:56:00.000-08:00

I've heard about this tip before, but Ms. Denene Millner, over at MyBrownBaby, reminded me.

If you've been cutting onions, garlic, shallots, fish or really anything that can make your hands smell not-so-fresh, rub your hands on stainless steel - cookware, utensils, whatever. It magically makes you odor go away and you can go back to running after the kids.

Tasty tip: Switch your rice

2009-01-26T17:34:00.000-08:00

To easily make meals a teensy bit healthier, switch out white rice for brown rice. You get additional fiber and nutrients effortlessly.

Worth the hype? Welch's AquaJuice

2009-01-25T04:00:00.000-08:00

I was shopping for groceries a few weeks ago, when I stopped in the juice aisle to get something for my daughter to drink. This little girl can guzzle liquid like nobody's business, so I try not to give her drinks that are loaded with sugar (she's not big on water, unfortunately).

Then these caught my eye:

"AquaJuice?" I thought to myself. "Have my prayers been answered?"

I read the label and saw all the facts: No high fructose corn syrup. Less sugar than other brands. No added sugar. One full serving of fruit.

I was sold. I bought all three flavors. Strawberry Kiwi, Fruit Punch and Apple.

Worth the hype? In a word, no.

The drinks are basically just a 50/50 mix of water and juice, something you can easily achieve by doing it yourself. Save the money (one of those jugs alone is about $3.50) and get a $4 gallon of juice and dilute it yourself.

Have you tried AquaJuice? Did you like it? Did your kids? Let me know in the comments!

Pretty Plates

2009-01-24T05:17:00.000-08:00

Once you have mastered a few dishes in the kitchen, it might be time to upgrade from the plastic dishes you've had since college.

Got a few extra dollars in the wallet? Try this pattern from Target. At $63, it's bold but not overwhelming. it adds some flair to your dishes without you having to break a sweat.

Quick and easy califlower

2009-01-23T06:04:00.000-08:00

I kept reading about this recipe in a ton of different magazines and websites and I finally decided to give it a try. It comes out deliciously golden brown with a slightly nutty flavor. It's easy as can be with only three steps, so you can make this any night of the week.

Quick Roasted Califlower

Ingredients:

1 head of fresh califlower

2 tablespoons vegetable or olive oil

salt and pepper

Directions:

1. Preheat oven to 350 degrees.

2. Cut califlower into 2 inch pieces and spread out on baking sheet. Drizzle oil over the top and season with salt and pepper. Toss to coat.

3. Cook for 20-25 minutes, or until califlower is golden brown. You can add some Parmesan cheese on top during the last four minutes if you want.

7 Weeknight Dinners in 6 Easy Steps

2009-01-22T04:25:00.000-08:00

The only way to avoid the whole "What's for dinner" question every night is to have a plan.

Know what's in the freezer, what you have a taste for, and how long it's going to take you to make it. This is called menu planning.

You can search for templates all over the internet, but here's one I think is particularly handy. If you want to make your own, just follow these simple rules:

Decide what you would like to eat each day this week. Include sides, salads and breads.
Make one meal morph into the next if you can. For instance, make a baked chicken dish on Monday, then use the leftover chicken in an enchilada dish on Tuesday. This way you maximize your effort in the beginning of the week and the rest of the week is smooth sailing.
Make a list of everything you'll need to make the dish, no matter how small. Include the salt, pepper and other spices.
Go through your fridge and pantry to see what items you have and what items you don't.
Make a grocery list based on the items you don't have and then go out and buy only those items along with the staples.
Once you get home, take a look at the next couple meals. Does every meal have chopped onions, peppers or garlic? (You'd be surprised at how many do.) Chop them now, before you put everything away. You might feel very '50s housewife, but it'll be one less thing you have to do the day of. Plus, you'll have a head start on dinner so you'll be more likely to cook instead of order a pizza.

And there you have it! A menu for the week. Not so hard, right?

Some people like to do menu planning for the month, but I think the week-by-week approach because it's hard to tell what you and the family will be in the mood for three weeks from now or how packed your schedule will be. If you know during the upcoming week, it will be next to impossible to get dinner finished before 7:30, you'll be able to improvise and prepare for that.

Give it a try and let me know how it goes for you!

Best dishes!

How to...Open Stubborn Jars

2009-01-20T13:59:00.000-08:00

If there's one thing men (or really good biceps) are useful for, it's opening jars. I hate buying some new ingredient that's essential to a recipe and then banging on it for thirty minutes because the stupid top won't come off. Here's a few tips the next time the top refuses to let you win:

Use the heel of your hand to smack the bottom of the jar a couple times to redistribute the air pressue on the top. An oldie but goodie.
If you have a pointed end on your countertop, bang the top of the jar against the underside of the countertop a few times. Be careful with this one if you don't plan on using all the contents. You don't want to pop a hole in it.
If you have a tennis ball laying around, you can cut it in half and use the rubber lining to help you. It also works well if you have some rubber gloves.

If all else fails, get a man or head to the gym!

Best dishes,

Young Mommy Chef

Tasty Tip: Veg out

2009-01-19T05:20:00.000-08:00

To easily add some veggies to your next pasta dish, add some fresh or frozen veggies to the pasta water during the last three minutes of cooking. If you've already salted your water, the veggies should come out ready to eat. Plus, since you used the same pot to cook both the pasta and the veggies, it means one less dish to clean!

Plates for picky eaters

2009-01-18T16:56:00.000-08:00

These plates have seriously been a godsend to this family. Previously, I could not get my daughter to sit down and eat food. Like, ever. Prior to these plates, she was pretty much surviving off applesauce and Cheerios.

No longer do I feel like World's Worst Mom. Now she will sit down and actually eat FOOD. Like, spaghetti and baked chicken breast! She may not always eat everything I put on there, but now it's no longer a struggle just to get her to sit in her chair.

If you haven't already tried these plates, plunk down the $4 and give it a try.

Better way to make grilled cheese

2009-01-18T14:13:00.000-08:00

If you're like me, sometimes the easiest things to make never come out right. I can bake cakes from scratch, make a fabulous pot roast, and whip up a mouth-watering pot of chili.

But my grilled cheese sandwiches are always missing something.

I know, you're probably thinking, "Take some cheese, put it on the bread, put it in a pan and flip. What's so hard about that?"

I don't know what's wrong with me. But it's either too light or two dark, the cheese isn't melted right, I use too much butter, etc.

But I think I have stumbled upon the best grilled cheese technique yet. Try it and see what you think:

The Lazy Woman's Grilled Cheese

2 slices whole-grain bread
2 slices cheese of your preference (you can do 3 slices if they are thin or you like it really cheesy)
1 tablespoon butter

1. Turn the heat on under the pan to medium high. Let the pan preheat for about 3 minutes.
2. Butter the first slice of bread and put it in the pan. Put the cheese slices on top. Let cook for 3 minutes.
3. Butter the second slice of bread and put it on top. Flip the sandwich over and cook for 3 minutes.

The 6 p.m. rush

2009-01-18T12:20:00.000-08:00

I love to cook.

If I made enough money to hire a chef, I probably wouldn’t. I like cooking and it relaxes me. I love the chop, chop, chopping of onions and even though I may cry, it makes me feel like I accomplished something when dinner is cooked and smells so good.

One complaint I hear from my fellow mommy friends that they only know how to make one or two dishes. I like to call these my “spaghetti and fried chicken” friends. They don’t stray too far from what they know and if a recipe has more than five steps, they won’t make it.

I used to be like that. Longer recipes used to scare me and I used to avoid baking altogether.

But it’s all about confidence. If you believe you are a good cook, the rest will follow. You have to learn to trust your tongue.

So when you’re trying to get dinner on the table every night, try some of these tips:

Any meat you plan on cooking take out of the freezer the night before. Put it on the lowest level of the fridge, preferably on a plate or platter so the juices don’t leak onto anything else.
Assemble your ingredients the night before. This will help you know if you’re missing any particular ingredient that has the possibility to ruin your dish. (Don’tcha hate that?)
If you have time the night before, prep some food. Chop that onion or bell pepper, make the rice. It saves you time and energy the next day.
Merge dishes whenever possible. Say you make a pot roast on Sunday night. If you have some left over, use it in a chili or in an omelet. No need in wasting food or cooking from stratch when you already have seasoned, cooked meat at your fingertips.

What about you, readers? What tips do you have for getting dinner on the table fast?

How to...Chop An Onion

2009-01-07T14:00:00.000-08:00

You might just hack at it any old way, but there is a method to chopping onions.

Kitchen Tip: New Use for Alcohol

2009-01-06T18:49:00.000-08:00

"Spritz grimy dishrags and bathroom mats with vodka. The alcohol kills bacteria that can cause odors, but doesn't leave a scent - so it won't smell like you've been hitting the bottle."

~ from Everyday with Rachael Ray, February 2009

How to...Remember What's in the Freezer

2009-01-05T19:09:00.000-08:00

Why is high fructose corn syrup in everything?

2009-01-05T10:28:00.000-08:00

By now, everyone has seen the commercials. The ones where someone offers someone a bite of their delicious sweet treat and the other person recoils back in horror like they just asked them to try some meth. "Dude, that has high fructose corn syrup! Don't you know what that stuff does to you?"

The other person just stares blankly. "What does it do?"

"You know, well, um, it causes...I dunno."
Cue the music. "It doesn't do anything. Eaten in moderation it's fine!"

Commercial, you FAIL!

So what IS the deal with high fructose corn syrup? What is so wrong with it that they had to launch a whole campaign to convince people that it's okay to eat?

If all of a sudden, the water company in your area started running ads saying, "Don't worry - the water's fine," wouldn't you get suspicious like, "Hasn't it always been fine? What's going on?"

I've been trying to make everything healthier for my family's sake, cutting out fats, limiting sodium intake and anything with HFCS. But this stuff is in EVERYTHING - ketchup, barbecue sauce, bread, juice, etc.

What's the deal? According to the Mayo Clinic:

So far, research has yielded conflicting results about the effects of high-fructose corn syrup. For example, various early studies showed an association between increased consumption of sweetened beverages (many of which contained high-fructose corn syrup) and obesity. But recent research — some of which is supported by the beverage industry — suggests that high-fructose corn syrup isn't intrinsically less healthy than other sweeteners, nor is it the root cause of obesity.

So basically what they're saying is, the research is shady. I'm doing my best to get rid of the high-fructose corn syrup. You can too, Mama! Here are some tips:

Start looking at the labels of foods you regularly buy. If it's processed, it might just have it, so watch out.

If you find that your favorite food does in fact have HFCS, see where it falls in the ingredients list. Is it the first item? That's bad. Closer to the end? That's better, but not great.

Make your own. I've discovered that almost all the pre-made BBQ sauces (that make life so much easier!) have HFCS in it. Looks like I'll be hitting up the Food Network site for the Neely's BBQ sauce recipe.

Swap stuff out. If you have to change brands of your favorite juice to get the kind without HFCS, then make a substitution somewhere else. Do you really need brand-name frozen veggies if the store brand tastes the same? Learn the prices and you'll find that you really can afford to feed your fam more nutritious food.

Have you all been thinking about cutting out the HFCS? Let me know in the comments!

Kitchen Tips: Morning Meals (AKA Breakfast!)

2009-01-04T10:09:00.000-08:00

I love getting up early to make breakfast for my family on Saturdays. Nothing else really makes me feel like "Mom."

Of course, my kids are too young right now to enjoy this, so for now it's mostly for me and my husband. I usually make omelets, hash browns and sausage and sometimes some fruit. (Trying to add more fruit so I can preserve my sexy!)

Here are my tips to getting breakfast done fast!

Make an "omelet kit." Sounds corny as hell, but it works. If you have a little bit of meat leftover from a meal earlier in the week (pot roast, turkey, steaks, chicken breast, etc.) put it in a bag and freeze it for the weekend. Throw in some onions and peppers, and you'll be able to saute and add eggs. Omelet in minutes!

Wash dishes the night before and set up the pots and pans you'll need. I know, you're supposed to do this regardless, but waking up to a clean kitchen helps you get ready to cook. Also, put your pots and pans in the dishwasher (if you have one) as soon as you are finished making breakfast.

Do brunch so you only have to cook twice that day. Prepare a hearty brunch around 10:30 a.m. and your family will be good to go until about 3 or so. At which time you can toss them some snacks until you're ready to cook dinner.

Any other time-saving breakfast tips you have? Let me know in the comments!

Come with me to the 1960s

2008-12-29T10:46:00.000-08:00

When my hubby and I got married last summer, we had a ton of gifts that I thought we'd never use. A breadmaker (thanks Auntie), some really, um, unique serving platters and a slow cooker.

Oh my goodness, that slow cooker has changed my life.

Now, I chop up some veggies at night, put them in the slow cooker in the morning, add a little broth or stock on top of an inexpensive cut of meat, press the button and go. When I come home, the food is delicious and ready to go.

Especially when cooking meat, this thing is genius! Prior to using this, I couldn't get my daughter to eat meat. She had a hard time chewing it. But whenever I give her meat from the slow-cooker, it's so tender she just gobbles it down. (Listen to me sounding like I should be on the infomerical.)

Some tidbits, though:
1) Make sure you put any veggies at the bottom, or add enough liquid to cover them. Otherwise, they won't be tender.
2)Add a bit more liquid than you think you'll need, especially if you plan on letting it cook for 8+ hours.
3)If I'm cooking beef, I like to add a bit of either tomato paste or steak sauce just to give it a bit more flavor and a thicker consistency. It will make the best pot roast or ribs you have ever eaten. So so good. (Make sure you cook it for at least 7 hours, though.)
4) If I'm cooking chicken, I like to have it on for no more than 4 hours. I find (and this might just be my slow-cooker) that it'll taste like a dishrag if you cook it for longer than that. No seriously.
5) Resist the urge to lift the lid. Just don't. You'll let out all the steam. That's not good.

If you're a little hesitant about using it, try it on a weekend first and see how long it takes for your favorite meal to cook.

I use this Crock-Pot from Rival. I love, love, love it - can't do without it!

Here's a site that rates slow cookers for you and you can pick the one that best suits your needs.

Have a slow cooker? Use it a lot or is it covered in dust? Let me know!

Fast Food Fakeout: Chipotle

2008-12-29T10:36:00.000-08:00

I made this in an attempt to satisfy my Chipotle craving. I love love love the rice in their burritos and wanted to attempt it. Try this recipe when you have some chicken in the freezer and don't feel like paying $11 for some burritos. This (in some ways) mimics Chipotle's burrito bowl. (It's a lot more saucy though.) Enjoy!

Chipotle Chicken with Cilantro Lime rice

(Makes 4 servings. Cook time: 25 minutes)

Chipotle chicken
4 boneless, skinless chicken breasts
1 lime
KC Masterpiece Chipotle Lime marinade
1 medium onion
1 red, green or yellow (or all 3) bell pepper(s)
2 cups of chicken broth (or water)
2 tablespoons butter/olive oil (whichever you prefer - if you use the butter, do put in a tablespoon of vegetable oil so it doesn't burn)
Salt and pepper

Cilantro-lime rice
1 cup rice (or use basmati rice, if you have it, which makes it light and fluffy like Chipotle's rice)
1 tablespoon butter
2 1/4 cup water
2 limes
2 tablespoons cilantro
Salt (to taste)

Directions:
1. Melt the butter and/or oil in both the skillet for the chicken and the pot for the rice. In the pot for the rice, after the butter has melted, stir in the rice and the juice from one lime. Let the rice get toasty, about 3 minutes. Add the two cups of water and bring to a boil. Once it come to a boil, lower the heat and simmer for 15 minutes. Once the rice is fluffy, add the cilantro and more lime juice (if you like a really strong lime flavor).
2. While the rice is cooking, coat the chicken in the chipotle lime marinade. Put aside for 3 minutes. Cut the onion and bell peppers in strips and saute them in the butter. Once they get soft, transfer to a plate. Saute the chicken in the skillet until cooked through, about 5 minutes per side.
3. Slide the peppers and onions back into the skillet, pour some additional marinade over everything, add the chicken broth, stir and let simmer for 5-7 minutes, until the sauce thickens. Serve over cilantro lime rice.

If you try the recipe, let me know how you liked it or what modifications you made to it!