Fast and Easy dinner tonight

Just thought I'd share with you the fast and fabulous dinner I made tonight.  Took little effort and came together within less than 30 minutes.

Lemon pepper Angel Hair pasta with shrimp and artichoke hearts

1- 1 lb. package Angel hair pasta
1 - 1 lb. package,frozen cooked, peeled and deveined shrimp, tails off
2 packages frozen artichoke hearts
3/4 cup butter
1/2 cup olive oil
1/2 tbs. granulated garlic
1/4 cup Lemon Pepper

1. Boil pasta according to package directions.
2. When pasta is done, add the shrimp and artichoke hearts to pasta water and pasta.  Stir and allow to thaw the shrimp and artichokes
3.Drain pasta, shrimp and artichoke hearts.  Meanwhile, add butter and olive oil to pot. 
4. Add drained pasta mixture and toss to coat. 
5. Serve immediately.

Simple, easy and delicious.  Hope you enjoy!

Keeping it fresh with dried herbs and spices.

Okay I know that just about everyone out there has herbs and spices in their cupboard that they have no idea how long they've been there.  And every time you open that cupboard or drawer you ask yourself "How long have I had this, and is it still good?" 
     Here's the low down for you.  Whole spices are good for up to 3 or 4 years.  These are things like nutmeg, peppercorns, cinnamon sticks, cloves, cardamom pods, star anise, etc.  Ground spices don't really go bad, and neither do dried herbs.  However, they both lose potency after a while.  You have about 2 - 3 years for ground spices and about 1 - 3 years for dried herbs.  This doesn't mean they're bad, they just might not have as much flavor as something that hasn't sat around in your cupboard for as long.  There are a couple ways you can test them.  First take a look at the colors.  Chances are if they are still vibrant they're probably still pretty good.  If they've lost color, they've probably lost flavor too.  You can also test them by taking out a pinch and rubbing them between your thumb and forefinger.  If they are still nice and fragrant, they're still good.  When the aroma is weak or flat it's best to toss them and start fresh.
     As for your bottles of extracts, they tend to fade after about 4 years.  All except PURE vanilla which lasts indefinitely.
     STORAGE
Please, please please do not store your herbs and spices on the back of the stove, close to the sink or the dishwasher, in the cupboard above the stove, or near a window.  Keep them away from heat, moisture and direct sunlight.  This affects their quality, viability, color and flavor.  And can cause ground items to clump or become hard blocks due to moisture or steam.
     Store your herbs and spices tightly sealed in a dark cupboard, the pantry or in drawers that are dark and cool to help maintain their quality.  They'll thank you for it and stay better for you longer!!!
     One more thing, don't sprinkle herbs or spices directly from the bottle over steaming/simmering pots, this can cause moisture to enter the container and degrade the product or cause caking and or clumping.   Remove what you need from the bottle or container into another measure, cup or bowl then add to your food.  This will help you keep your herbs and spices in the best shape.  And when using measuring spoons, be sure they're completely dry before dipping into your tins or jars too.  You don't want to introduce moisture that way either!

I hope this helps!  Enjoy and happy cooking!

Steak Broiling 102, Timing and doneness

So here's a chart to give you a hand with times and doneness for your steaks.  I give all the credit for these charts to the Easy Steak Marinades website.  I like how they've laid it all out so I thought I'd pass it on.  They've got some good stuff too.  Check them out at www.easysteakmarinades.net

Steak Broiling Times

Broiling is best for medium thick cuts of steak so it is best to use steak that is less than an inch and a quarter thick, else the outside will burn before the inside has warmed through. If the broiler keeps turning itself off because the oven has reached "the right temperature" you can prop open the oven door slightly so the broiler stays on.
Your broiler needs to be set to the highest setting. Make sure the broiler and broiler rack are both hot before you start cooking and have the rack three inches from the heat.

¾" Thick Broiled Steak

1" Thick Broiled Steak

1¼" Thick Broiled Steak

1 ½" Thick Broiled Steak

1 ¾" Thick Broiled Steak

Broiling Steaks 101

I had a friend ask me the proper method of broiling steaks.  She mentioned that her husband always turns them into shoe leather.  Now that can't be very tasty!  So here's the right way for a tasty, tender and juicy steak.

1. Prepare your steaks and preheat your broiler. 
  First, prepare your steaks.  All meats cook better, more evenly and easier if they've been allowed to sit at room temperature for about 30 minutes.   A good steak according to any purist really only needs 3 things for seasoning, a small amount of vegetable oil rubbed over the entire surface of the steak (keeps them from sticking to the grill-pan, allows seasonings to adhere to the meat and helps promote that ever so tasty caramelization we crave), kosher salt and cracked black pepper.  You may season accordingly or as you like, then allow your steak to rest while your broiler heats.  Preheat your broiler on high, let it get screaming hot!

2. Broil the steak.
Once the broiler has achieved maximum heat, place the steaks on the broiling pan and place in oven. The cooking time for the first side is going to depend on a three major things: how thick your broiling pan is, how thick your meat is, and what type of oven you have. A gas range will get hotter than an electric range, it's just how they're made.   Also, it depends on how well-done you like your meat. Personally, I believe anything past medium-rare or medium is a waste of good meat but if you can't stomach a little blood or pink in your meat, you will need to cook yours a little longer than the rest of us.  ***I'll post a chart in my next blog on cuts, weights and timing for meats from the Iowa Beef Council.  

 3. Don't forget to flip your steak half way through cooking time.  

4. Time to eat.....ALMOST.
So your steak is done, it's sitting there on your broiling pan and you're salivating over the smell.  But wait!!!!!  You need to let your steaks rest for at least 5 minutes.  This gives the meat time to redistribute all the juices so they don't just gush out when you cut into it.  This ensures it will stay juicy (provided you didn't cook it well done) and all that flavor will stay in your steak, not on your plate!  You can cover it with foil to help retain heat.
5. Now you can eat!  Enjoy 

Blueberry & Craisin Spinach Salad

As many of you know I seldom leave recipes as is when I find them and start to try them.  I found the origins for this recipe's jump off point from the Blueberry Council.  You can check them out at www.blueberrycouncil.com.   I found them when I was looking for recipe's for our "Pick of the Month" at work which this month happens to be Frozen Local Blueberries.   For those who don't know, the "Pick of the Month"  is part of a government program called Fruits and Veggies, More Matters.  The pick of the month is a featured fruit or vegetable we choose to feature that is locally produced and available during the month of feature.  Anyway, we featured this recipe I modified and thought it was worth passing along.  Hope you enjoy.

Blueberry & Craisin Spinach Salad

Ingredient	Quantity
Fresh or frozen blueberries	1 cup
Walnuts, toasted, chopped	1/4 cup
Craisins	1/4 cup
Extra virgin olive oil	1/4 cup
Blueberry Vinegar	2 tablespoons (recipe follows)
Feta cheese, crumbles	1/4 cup
Baby Spinach, washed & dried	2 cups (packed)

   

1. To prepare blueberry dressing:  In a cup, whisk the olive oil and 2 tablespoons of the Blueberry Vinegar.

4.  In a bowl, toss spinach with half of the blueberry dressing; arrange on four serving plates. In the same bowl, combine blueberries, Craisins and walnuts; toss with the remaining dressing; arrange on serving plates, dividing equally. Garnish with Feta cheese.

YIELD: 4 portions

Blueberry Vinegar

In a blender container, combine 1 cup fresh or frozen blueberries, 1/2 cup sugar and 2 cups white wine vinegar. Blend until pureed; strain. Refrigerate until ready to use.

YIELD: about 1 cup

A "healthy" recipe for you....

     Hey there, I thought I might post this for everyone.  It's something I made for my mother in law for Mother's day.  I made  lunch for her and she happens to be gluten intolerant so I found this recipe, modified it a little and it turned out great.
     Don't be deceived by what's in it.  I think it's an awesome way to sneak some healthy stuff into your family's diet.  It turns out rich, chocolaty and moist almost like a cheesecake.  Give it a try, you won't be sorry.

Black bean Brownie cake

1 (15.5 oz.) can black beans, rinsed and drained
3 eggs
3 T. vegetable oil
1/3 c. cocoa powder
1 1/2 t. baking powder
1 pinch of salt
3/4 c. white sugar (I substituted 2/3 c. Agave syrup, my m-i-l doesn't use refined sugar)
1 t. vanilla extract
1 t. instant coffee or 1 T. strong brewed coffee (optional)
1/2 to 3/4 c. chocolate chips (or I used chopped 70% cacao dark chocolate because it's my favorite)
     (choc. chips are optional too, but I think they add to the final product)

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish or a round spring form pan.
2. Combine the black beans, eggs, oil, cocoa powder, salt,  baking powder, vanilla extract, sugar, and instant coffee in a blender or food processor; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.
3. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

Allow to cool completely and enjoy!

Refrigerator/Freezer Pantry Basics

Alright, last but by far not least are basics for the Refrigerator and Freezer.  I truly hope that you find this helpful.  I know most of it's just common sense, but it helps sometimes to have it all written out.

Pantry Basics for your Refrigerator and Freezer

Butter

Cheese – cheddar, Parmesan and other favorite flavors

Milk – or soy and cream and or heavy cream

Eggs

Mayonnaise

Sour cream

Vegetables –fresh and frozen

Fruits – fresh and frozen

Yogurt – plain

Beef – ground bulk and patties, round steak, rump roast, bottom round and country style boneless ribs

Chicken – whole, parts, boneless skinless breasts and ground

Pork – ground bulk, sausage and links, tenderloin, chops and roasts

Ground turkey

Ham

Bacon
Fish of choice, fresh water or salt water, whole or fillet
Seafood of choice....I like to keep IQF shrimp in the freezer for fast pastas or stir fries. I like scallops and crab too.

Condiment Basics and Herb/Spice basics.

So let's keep the ball rolling and add to the collection of my kitchen staples.  Hope these help too!

Condiment Basics

Sesame oil

Pickles – dill and sweet, whole and relish

Olives – black and green

Soy sauce

Worcestershire sauce

Sun dried tomatoes, dried and oil packed

Barbecue sauce

Honey

Maple syrup - the real deal, not some "flavored" stuff

Chile paste and sauce

Mushrooms – dried and canned

Mustard – yellow, Dijon, brown and spicy

Capers

Ketchup

Hot pepper sauce

Molasses, dark

 

Basic Herbs and Spices

Basil

Bay leaves

Chili powder

Cinnamon – ground and sticks

Cloves – ground and whole

Coriander, ground

Cream of Tartar

Cumin, ground

Curry powder

Dill weed

Garlic, granulated and or powdered

Ginger, ground

Mustard, dried ground

Nutmeg

Oregano

Paprika

Pepper – cayenne, dried red flakes

Pepper – black peppercorns and ground

Rosemary, dried

Sage – ground and rubbed

Salt – kosher and sea

Sesame seeds

Tarragon

Thyme – ground and dried

Turmeric

Vanilla extract

Seasoning blends:  Italian Seasoning, Taco Seasoning, Season Salt, Montreal Steak Seasoning, any of the Mrs. Dash blends and Creole seasoning

 

Below you will find a list of common staples that you would most likely find in any pantry, mine included (plus extras, but we'll cover those later!).  For now, I'll cover just the pantry staples, I'll do Herbs and Spices and Refrigerator/Freezer in later blogs.  With this list, you should be able to pull a meal together anytime.  Hope this is helpful.  :-)

Pantry Basics

All purpose flour

Baking Mix (Bisquick or Krusteez)

Cake mixes

Cornmeal

Cornstarch

Milk – powdered, evaporated and shelf stable

Sugar- granulated, brown and powdered

Oatmeal – rolled oats and quick cooking

Cereal – cold and hot (cream of wheat, malto meal, cream of rice and or grits)

Plain and or Italian Breadcrumbs

Crackers – saltines, club, butter, wheat, rye or other whole grain

Cooking spray

Vegetable Oil

Olive Oil

Shortening for baking

Extracts – vanilla, almond, lemon and orange and maple

Nuts (almonds, walnuts, peanuts, pecans and pine nuts)

Long or short grain white Rice

Spaghetti

Macaroni

Other favorite shaped pastas IE. Penne, Angel hair, Fettuccine, shells, etc.

Baking soda

Baking powder

Kosher salt or sea salt

Black pepper – whole peppercorns and ground

Garlic – fresh

Fruit, canned – peaches, pears, pineapple, pumpkin and applesauce

Beans - canned red kidney, black, white (cannellini and or great northern), garbanzo

Beans - dried (black, red, white, pinto, lentil, split pea)

Broth canned and dried chicken, beef and vegetable

Coffee, beans or ground and instant

Tea

Chocolate – cocoa powder, semi-sweet chips

Soup – canned and dry bouillon

Tuna, canned

Chicken, canned

Tomatoes – canned whole, stewed, crushed, sauce and paste

Peanut butter

Fruit preserves, jam and jelly

Potatoes, fresh russet, red, Yukon and sweet and instant mashed (pearls or flakes)

Yeast, dry

Vinegar – white, cider, balsamic, white wine, red wine

Lemon – juice and fresh

Lime – juice and fresh

Onions - yellow and red

Dried fruit – raisins, apricots

Bacon!!!!

Who doesn't love bacon????

     Yeah, I know it's something pretty simple.  But for some people it's a pain in the hiney.  This is my favorite way to make it and I think it's the simplest and best method.   It doesn't curl up like when you stand over the stove and babysit it while it fries and splatters your entire stove and the wall behind it and you yourself.
    The best part is, you don't have to babysit it!!!!  You can do other things.....like fry your potatoes, slice tomatoes, fry your eggs or make your pancakes or waffles or omelets or whatever else you might be having with it. 

What you need.......Bacon, a cookie sheet with sides and your oven!

Preheat your oven to 400 degrees. 

Place bacon on cookie sheet, no need to grease it.

Bake the bacon for 15 minutes then check to see how it's doing, pull it out and drain some grease. No you don't have to flip it either!

Please tell me you don't throw your grease away either, I don't wanna hear it!  I save mine to cook and or flavor other stuff.  Too good to waste!

All total it will probably take you 25 to 30 minutes.  I don't time it, I just watch it and go by smell.  But check it every 5 minutes or so just to be safe.

When it reaches slightly under your desired doneness, remove from oven, drain again and transfer to a paper towels to finish draining and cool.  It will firm up a bit more as it sits and cools. 

Enjoy!!!!  

Hard Cooked Eggs 101 (NO GREEN RINGS!!!!)

I don't know about you, but I seriously hate to see those ugly green rings around the yolk of hard cooked eggs.  It means they've been cooked to death and in my opinion, it changes their flavor too.  So here's the secret to hard cooking eggs the right way, not just according to me and how I learned but also by the American Egg Board.  Happy Cooking!

What You Need Eggs

	Step 1 PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling.
	Step 2 REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra large).
	Step 3 DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE. Compliments of the American Egg Board!  Check them out, you'll learn everything you ever wanted to know and then some. www.incredibleegg.org

Crock Pot Chicken Stroganoff

I like this recipe very much.  It's a different spin on beef stroganoff and I can throw it in before work and forget about it until I get home!  Then all I have to do is add the sour cream and flour then cook up some pasta and a vegetable.  Not to mention that there are always leftovers for lunch the next day...yum!

Crock Pot Chicken Stroganoff

• 4 boneless skinless chicken breasts, cut into 1 inch pieces (*can use frozen, then leave whole)
• 1 pkt. Lipton Onion Soup Mix
• 2 t. minced garlic
• 1/2 t. ground black pepper
•  1 can Cream of Mushroom soup
• 2 small cans sliced mushrooms or 2 c. fresh sliced button mushrooms
• 1 12 oz. carton light sour cream
• 2 t. flour
• 2 t. chopped fresh parsley

1. Layer ingredients into the crock pot as listed above until you reach the sour cream.
2. Cover and cook on low for 6-8 hours.  *IF you used frozen chicken breasts allow to cook for 8 -10 hrs. or cook on high for 6-8 hrs.  Then you can shred them at this point or leave them whole and serve one per person.
3. Stir the flour into the sour cream and then stir into chicken mixture, replace lid and allow to cook for an additional 30 minutes while you cook your pasta.  Stir in parsley and serve.

You may choose to serve this over the pasta or stir the pasta into the chicken and sauce.  The latter is a better idea if you're taking this dish to a potluck!

Happy Cooking!

Muffin Frittata's

     I found this recipe from the American Egg Board some time ago.  It's so simple and easily adjustable depending on what you have on hand.  Just use your imagination and go for it! Change the veggies, add herbs and spices, change the cheese, add some bacon or ham or sausage...the possibilities are endless.
      Makes for an easy breakfast, lunch or dinner to pull together fast, just add some potatoes or toast and or fruit or a salad and you've got it!

Muffin Frittata's

• 6 eggs
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup shredded Cheddar cheese
• 3/4 cup chopped zucchini
• 1/4 cup chopped red bell pepper
• 2 tablespoons chopped red onion

1. Heat oven to 350 degrees F. Beat eggs, milk, salt and pepper in medium bowl until blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about 1/4 cup each.
2. Bake in 350 degrees F oven until just set, 20 to 22 minutes. Cool on rack 5 minutes. Remove from cups; serve warm.