How about a fun, colorful snack for kids and adults alike? How about if you could each make your own?
Take an apple and cut into wedges. If you have an apple wedging tool, that's ideal. Then you take a package of Jello crystals and pour it into a small bowl. Having a couple choices is good for a group.
Take a small spoonful of Jello crystals and sprinkle over your apple wedge (over the bowl or a plate to catch any excess). You have colored apples with a little sweet surprise! And yes, it actually is pretty tasty!
I'm not sure if it's still out there (as I haven't looked lately), but at one time, Jello made a color changing set of flavors. So in the package it might look white, but once you mix it together, it turned red or green or blue. That was really fun because the kids thought it was just sugar and then when they sprinkled it on the apple, it turned colors!
Enjoy!
Thursday, April 30, 2009
Wednesday, April 29, 2009
Making your own Salsa
Did you know that salsa vies with ketchup as America's most popular condiment? My son adores freshly made salsa. Salsa can be a little spendy at the grocery store. Depending on the brand, it's usually $3-$5 for a smallish jar.
Why not take about 5 minutes and make your own fresh salsa and save a little money, too?
You need tomatoes. I personally prefer Romas, but you can use whatever type you like. Romas are usually on sale somewhere and even when they are not, they are usually the least expensive variety. Depending on how spicy you want it, you can put a few jalapenos in your mix. I don't like spicy, so I usually stick with one jalapeno, seeded. The seeds and the white flesh are the hottest part of the pepper. So remove those if you don't want a four-alarm fire. Then just add in some chopped onions, if you like, fresh garlic, lime juice and a pinch of salt.
This is another one of those recipes where you add ingredients "until it looks good". But here's my rough recipe for it:
5-8 Roma tomatoes, chopped - you can use a knife or a food or salad chopping tool
1 jalapeno, seeded and chopped - wear gloves when working with the pepper. It will the pepper oils away from your skin and prevent any stinging sensation.
1/2 C white onion, finely chopped - I don't do onion in my house, so this is definitely an estimate
2-3 cloves of garlic, freshly pressed
3 T lime juice
Pinch of salt
Here's a tip on chopping tomatoes. Whatever tool you are using, be sure you have the skin side up. You'll get cleaner chopping that way than if you try to chop through the fleshy side.
This recipe usually makes a good bowlful of salsa rather than a jar. Jalapenos are sold by weight and are usually 20 cents a piece, maybe less. White onions are large, but any extra can easily be refrigerated or frozen for later use. As for the rest of the ingredients, you'll find you may have excess that can be easily stored for later use or used to make a larger batch. The bottom line is your salsa will be nice and fresh and can be stored in a sealed container in your refrigerator for your family's enjoyment!
Why not take about 5 minutes and make your own fresh salsa and save a little money, too?
You need tomatoes. I personally prefer Romas, but you can use whatever type you like. Romas are usually on sale somewhere and even when they are not, they are usually the least expensive variety. Depending on how spicy you want it, you can put a few jalapenos in your mix. I don't like spicy, so I usually stick with one jalapeno, seeded. The seeds and the white flesh are the hottest part of the pepper. So remove those if you don't want a four-alarm fire. Then just add in some chopped onions, if you like, fresh garlic, lime juice and a pinch of salt.
This is another one of those recipes where you add ingredients "until it looks good". But here's my rough recipe for it:
5-8 Roma tomatoes, chopped - you can use a knife or a food or salad chopping tool
1 jalapeno, seeded and chopped - wear gloves when working with the pepper. It will the pepper oils away from your skin and prevent any stinging sensation.
1/2 C white onion, finely chopped - I don't do onion in my house, so this is definitely an estimate
2-3 cloves of garlic, freshly pressed
3 T lime juice
Pinch of salt
Here's a tip on chopping tomatoes. Whatever tool you are using, be sure you have the skin side up. You'll get cleaner chopping that way than if you try to chop through the fleshy side.
This recipe usually makes a good bowlful of salsa rather than a jar. Jalapenos are sold by weight and are usually 20 cents a piece, maybe less. White onions are large, but any extra can easily be refrigerated or frozen for later use. As for the rest of the ingredients, you'll find you may have excess that can be easily stored for later use or used to make a larger batch. The bottom line is your salsa will be nice and fresh and can be stored in a sealed container in your refrigerator for your family's enjoyment!
Tuesday, April 28, 2009
Crockpot Quickie...Chicken Yummy
I know I'm on a chicken roll here, but I was thinking about this on the drive into school today and how I hadn't made it for a while.
If you don't have a crockpot, I highly recommend you get one. It doesn't have to be big and bulky, though there are enough of those out there. But a crockpot is something you can turn on in the morning on low and when you get home or ready for dinner, then it's done. There's no babysitting; no being a slave in the kitchen. It takes a little forethought, but if you can give yourself a little planning time, you'll find your prep time for dinner can be slashed significantly.
Chicken Yummy is a recipe I found and adapted a long time ago. I know it wasn't called Chicken Yummy, but that's what it's called at my house.
So you need 4 good sized boneless skinless chicken breasts. And they need to be completely thawed and slightly patted dry with a paper towel. Place those in the bottom of your crock pot.
Now you have to make "the sauce". And this is where adaptability can play a huge part because you can customize this to your own tastes.
Chicken Yummy:
2 cans of cream based soup - I use Campbell's Cream of Chicken and Mushroom. But you could do a Cream of Celery and a Cream of Potato if you wanted
1 soup can water
1/2 C white wine - the real stuff, not cooking wine. This gives this recipe a nice flavor boost.
Whisk together until blended. It will be thick. Pour this over your chicken breasts in the crockpot. Top with parmesan cheese. No measurement - just "until it looks good".
Put the cover on your crockpot and cook on Low for 10 hours. A lot of times, I don't get my act together early enough and then about lunchtime it's like, "Oh, crap! I didn't start the chicken yet!" Then you can turn it on High for 4-5 hours. I love the flexibility a crockpot gives you.
When it's done, you get this great sauce that has thinned out and has the chicken broth mixed in. Chicken...yummy.
I usually serve this with rice and then either steamed broccoli or grilled asparagus. But you can use pasta and your choice of vegetable as well.
If you don't have a crockpot, I highly recommend you get one. It doesn't have to be big and bulky, though there are enough of those out there. But a crockpot is something you can turn on in the morning on low and when you get home or ready for dinner, then it's done. There's no babysitting; no being a slave in the kitchen. It takes a little forethought, but if you can give yourself a little planning time, you'll find your prep time for dinner can be slashed significantly.
Chicken Yummy is a recipe I found and adapted a long time ago. I know it wasn't called Chicken Yummy, but that's what it's called at my house.
So you need 4 good sized boneless skinless chicken breasts. And they need to be completely thawed and slightly patted dry with a paper towel. Place those in the bottom of your crock pot.
Now you have to make "the sauce". And this is where adaptability can play a huge part because you can customize this to your own tastes.
Chicken Yummy:
2 cans of cream based soup - I use Campbell's Cream of Chicken and Mushroom. But you could do a Cream of Celery and a Cream of Potato if you wanted
1 soup can water
1/2 C white wine - the real stuff, not cooking wine. This gives this recipe a nice flavor boost.
Whisk together until blended. It will be thick. Pour this over your chicken breasts in the crockpot. Top with parmesan cheese. No measurement - just "until it looks good".
Put the cover on your crockpot and cook on Low for 10 hours. A lot of times, I don't get my act together early enough and then about lunchtime it's like, "Oh, crap! I didn't start the chicken yet!" Then you can turn it on High for 4-5 hours. I love the flexibility a crockpot gives you.
When it's done, you get this great sauce that has thinned out and has the chicken broth mixed in. Chicken...yummy.
I usually serve this with rice and then either steamed broccoli or grilled asparagus. But you can use pasta and your choice of vegetable as well.
Monday, April 27, 2009
Freezer tips - what you should always have in there.
The freezer is becoming more and more a part of cooking. Power Cooking, Freezer Cooking, Once-a-month Cooking...there are a lot of terms. There are even some companies that have opened up stores where you can make your own freezer meals there. I do have some recipes that I'll share with you that I've found are just delectable and easy.
Save yourself time and freeze meat in meal size packages for your family. This allows you to thaw only what you need for a given meal.
Ground beef and turkey - cooked and uncooked. You can even season some ahead of time and label it - Taco Meat, Sloppy Joe's, etc.
Boneless skinless chicken breasts and thighs
Pork Chops
Beef and pork tenderloin
Cooked and uncooked shrimp
Cooked chicken
Save yourself time and freeze meat in meal size packages for your family. This allows you to thaw only what you need for a given meal.
Ground beef and turkey - cooked and uncooked. You can even season some ahead of time and label it - Taco Meat, Sloppy Joe's, etc.
Boneless skinless chicken breasts and thighs
Pork Chops
Beef and pork tenderloin
Cooked and uncooked shrimp
Cooked chicken
Pantry Staples - The Basics
How many of you have gotten home, opened up the refrigerator and asked yourself, "Ok, now what do I make for dinner?" I'm sure we've all done it a time or two.
The cool part about having your pantry packed with staples is that it makes it easier to throw something together without a firm plan. You can avoid last minute grocery runs and save yourself some time in the process
So here's some items you should always have on hand:
Basics:
Vegetable and olive oil
Nonstick cooking spray
Flour
Sugar and Brown Sugar
Cornstarch
Dried bread crumbs
Crackers
Cornmeal
Herbs, spices, seasonings
Sandwich bread
French or Italian bread
Flour and corn tortillas
Prebaked thin pizza crust
Nuts
Raisins
While these things aren't items you might normally eat by themselves, they can be invaluable ingredients for many recipes that are out there. Next post, I'll talk about some freezer tips.
The cool part about having your pantry packed with staples is that it makes it easier to throw something together without a firm plan. You can avoid last minute grocery runs and save yourself some time in the process
So here's some items you should always have on hand:
Basics:
Vegetable and olive oil
Nonstick cooking spray
Flour
Sugar and Brown Sugar
Cornstarch
Dried bread crumbs
Crackers
Cornmeal
Herbs, spices, seasonings
Sandwich bread
French or Italian bread
Flour and corn tortillas
Prebaked thin pizza crust
Nuts
Raisins
While these things aren't items you might normally eat by themselves, they can be invaluable ingredients for many recipes that are out there. Next post, I'll talk about some freezer tips.
Sunday, April 26, 2009
Quick Dinner Idea...Lemon Garlic Chicken Thighs
This is one meal that I always have a couple of in the freezer. It's an easy make-ahead meal that you can take out the night before or just before you go to work in the morning, and by the time you get home, it's thawed AND marinated, ready for baking or grilling. You can prep this today and give it a couple hours to marinate for really good flavor.
So you need a package of chicken thighs. These usually come in a pack of 8-10. I usually use the entire package for one recipe because I have a 12 and 13 year old. Food radar is always on. And on the rare occasion we have leftovers, these leftovers always get eaten.
The marinade is ridiculously simple. Now you can dump all these ingredients into a gallon size freezer bag directly, or mix in a bowl before dumping in a bag.
1/2 cup lemon juice
2 tbps molasses or honey
2 tsps worcestershire sauce
2 cloves of garlic, pressed
Pinch of salt
Fresh garlic is very important. Do not use garlic powder or dried garlic. Fresh garlic actually has better flavor; it's a bit sweeter. And I'm a big fan of garlic. My mantra is if it doesn't have sugar, it's need a little garlic.
So add all those to your ziploc freezer bag and then add your chicken thighs. Push out all the extra air and seal it up. This makes a nice flat package that takes up a tiny space in your freezer. Thaw and grill. Or if you prefer to bake, then bake at 400 degrees for 30 minutes, or until chicken juices run clear.
Enjoy!
So you need a package of chicken thighs. These usually come in a pack of 8-10. I usually use the entire package for one recipe because I have a 12 and 13 year old. Food radar is always on. And on the rare occasion we have leftovers, these leftovers always get eaten.
The marinade is ridiculously simple. Now you can dump all these ingredients into a gallon size freezer bag directly, or mix in a bowl before dumping in a bag.
1/2 cup lemon juice
2 tbps molasses or honey
2 tsps worcestershire sauce
2 cloves of garlic, pressed
Pinch of salt
Fresh garlic is very important. Do not use garlic powder or dried garlic. Fresh garlic actually has better flavor; it's a bit sweeter. And I'm a big fan of garlic. My mantra is if it doesn't have sugar, it's need a little garlic.
So add all those to your ziploc freezer bag and then add your chicken thighs. Push out all the extra air and seal it up. This makes a nice flat package that takes up a tiny space in your freezer. Thaw and grill. Or if you prefer to bake, then bake at 400 degrees for 30 minutes, or until chicken juices run clear.
Enjoy!
Welcome to Mary's Meanderings!
I've been thinking about blogging about being in the kitchen for a while now. I often hear people around me comment on how they hate to cook or they don't cook at all.
In reality, we all cook. If we didn't cook, we'd never eat.
But I think we all have this pre-conceived notion in our heads that "cooking" means spending hours at a time, each and every day on a meal. No one has time for that! So they think they "can't cook" or they "don't cook."
I have a lot of tips and tricks that make cooking, whether it's for dinner, a potluck recipe for the next church social, a dessert just because, or a recipe for when company's coming.
So whether you are a Chef Boyardee that prefers to just open cans, or a Betty Crocker/Rachel Ray type who hankers to bake and do quick meals, or a Martha Stewart who likes to entertain, I'm sure that you can take some ideas back to your kitchen.
I've been thinking about blogging about being in the kitchen for a while now. I often hear people around me comment on how they hate to cook or they don't cook at all.
In reality, we all cook. If we didn't cook, we'd never eat.
But I think we all have this pre-conceived notion in our heads that "cooking" means spending hours at a time, each and every day on a meal. No one has time for that! So they think they "can't cook" or they "don't cook."
I have a lot of tips and tricks that make cooking, whether it's for dinner, a potluck recipe for the next church social, a dessert just because, or a recipe for when company's coming.
So whether you are a Chef Boyardee that prefers to just open cans, or a Betty Crocker/Rachel Ray type who hankers to bake and do quick meals, or a Martha Stewart who likes to entertain, I'm sure that you can take some ideas back to your kitchen.
