Tuesday, August 27, 2013

Tuesday's Tip of the Day

When preparing a recipe that calls for a liquid fat and a sticky ingredient,
such as honey or corn syrup...

...measure the oil first. 
Swirl it around a bit in your liquid measuring cup.

Then measure your honey or syrup.

You will find that the sticky liquid 
just slips right out of the measuring cup!

I used this tip recently when preparing the marinade for these
tasty Beef Kabobs, featured a couple weeks ago.
(click on Beef Kabobs, in case you missed the recipe for the marinade)

Tuesday, August 20, 2013

Kids in the Kitchen

A great way to get kids to try something new is to get them involved! From planting new veggies in the garden to buying the staples in the grocery store, kids should play a role on a regular basis. I know, I know - it's sometimes easier said than done but in the long run will your kids learn to love a variety of food, you will be able to spend great time with them and instill in them a love for good time together in the kitchen.

If you have children even as young as 2 or 3, they can help wash fruit and veggies (they love to play in water), pour pre-measured ingredients into the mixing bowl and even stir pre-moistened batter (make sure your dry ingredients are moistened to keep the dry ingredients from flying around).

Older kids can help with cutting soft foods, cracking eggs and mashing fruits. If they are beginning to read, have them help to read the directions. (They will be getting a little extra schoolwork in without even knowing it!)

Important too is not only letting them help with the prep and cooking, but clean up as well. And most of all, have fun!!!

Sunday, August 18, 2013

Corn on the Cob ~ On the Grill

Fresh Sweet Corn is at Peak Season.

Purchase at least one ear per person,
plus an extra ear or two.

Pull back the husks, but do not remove.
Clean away as much silk as possible.

 Pull the husk back to cover the corn.
I tied them in place with pieces of husk that had come loose.

Fill your sink with enough water to cover the ears of corn, 
and allow them to soak for 10 minutes or longer.
Drip drain to eliminate excess water.

Place the ears on the grill and close the lid.
Cook the corn for 20 minutes, turning occasionally.

Serve with butter, salt and pepper,
or a seasoned butter of your choice.

Tuesday, August 13, 2013

Time Saving Tip

For some summer is starting to wind down, for others it is still at it's wonderful peak of picnics, barbecues, vacations, and anything that takes us out of our kitchens.

To save some time in the kitchen so you can enjoy those wonderful outdoor activities, why not purchase a rotisserie chicken that has already been seasoned and cooked at your local grocer? They are reasonably priced, won't heat up your kitchen and has enough meat to possibly cover a couple of meals.

You can use your chicken for all types of wonderful recipes like salads, tacos, sandwiches, pizza, soups, etc. Be creative and enjoy the last days of summer!

Sunday, August 11, 2013

Beef Kabobs on the Grill

Beef Kabobs and Vegetables on the Grill

For the Marinade
1/2 cup oil
1/4 cup soy sauce
1/4 tsp. pepper
1/4 cup wine vinegar
1/4 cup honey
1/4 cup lemon juice
1/8 tsp. ginger

Mix ingredients in your blender. 

To the blender, add
1 clove garlic
2 green onions

Use precut beef cubes or cut your own.
I purchased a boneless chuck roast on sale.

Marinate the meat, in the refrigerator, 
for several hours or overnight.

Alternate beef cubes with the vegetables of your choice on skewers.

Grill for 8-10 minutes, depending on how hot your grill,
and your desired degree of doneness.

Tuesday, August 6, 2013


In some areas, blueberries are in the height of freshness. Nothing says summer better than fresh blueberry muffins, blueberry pie, blueberry cobbler, blueberry ice cream - can you see we love blueberries?

When making baked goods like muffins, mix your dry ingredients together and reserve approximately 1 TBS of the flour mixture. Add your wet ingredients according to your recipe directions. Before adding your blueberries, toss them with the reserved flour mixture and then gently (very gently) fold the blueberries into your batter. 

Tossing the berries with flour helps in a couple of ways:
  • It will keep the blueberries from sinking to the bottom of your muffins and cakes. The reason behind this is because your blueberries are heavier than the batter.
  • It will also help the berries retain their beautiful blue color. 
(Remember: gently fold the berries into your batter.)

This tip can also be used for anything you add to your batter, such as nuts, chocolate chips, dried fruits, etc. Anything that is heavier than your batter will tend to sink but when coating with flour allows everything to be more evenly distributed.

Sunday, August 4, 2013

Garlic Zucchini Saute

A fresh zucchini from our neighbor's garden 
was delivered right to our doorstep.

Olive Oil
1 clove garlic
Red Pepper Flakes
Coarse Salt
Freshly Ground Black Pepper
Parmesan Cheese

Wash zucchini and cut lengthwise into quarters.

Cut away the seeds.

I also cut away some of the skin, 
but left some for color, nutrients and texture.

Cut pieces that are about 1/4" thick.

Finely mince the clove of garlic.

Heat 1 tbsp. olive oil (or less depending on the size of your pan).
Add the minced garlic and red pepper flakes and cook, stirring constantly.
Garlic cooks quickly, so be careful not to scourch it.

Add your prepared zucchini to the pan and toss.
Cook for a few minutes and then toss again.
Cook until fork tender...the zucchini should still be a little crispy.

Season with coarse salt and freshly ground black pepper, if desired.

Transfer to a serving dish and sprinkle with shredded parmesan.

A perfect side dish to an entree prepared on the grill.