Get Rid Of Chicken Fat

Reduce the fat in your diet by taking steps to get rid of chicken fat before it reaches your plate. From shopping to preparation and cooking method, you have the power to cut chicken fat in your recipes. With attention to details, you can make a moist and flavorful reduced-fat chicken dish.

Instructions

1. When shopping for your boneless, skinless chicken breasts, eliminate the packages that contain the highest amount of yellow fat still attached to the muscle. Chicken is sold by weight and you want the most usable meat possible.

2. Use a chef's knife to cut the chicken into 2-inch-wide strips on a large cutting board. Cutting the chicken will give the marinade more surface area to season and allow it to cook in less time on the grill.

3. Place the chicken strips in a 4-quart plastic tub and pour in a small bottle of Italian dressing. Seal the tub, shake it briskly to coat the strips, then place it in the refrigerator for at least an hour but no more than six hours.

4. Set your grill to medium-high and allow it to preheat. Carefully place the marinated chicken strips on the grate with clean grill tongs. Allow a 1/2-inch of space between the pieces, so they have room to drain the remaining fat and plump while they cook.

5. Turn over your pieces every 60 seconds and break your biggest piece in the middle to see if any pink remains after a couple of minutes. Watch your strips closely during the entire grilling process, and adjust the heat or coals to avoid flare-ups and burning.

6. Place the grilled chicken strips on a clean plate, and allow them to rest for at least two minutes before serving. This rest period gives the cooling moisture still inside the chicken a chance to settle back into the meat for a juicier breast strip.

Tags: chicken strips

Cook With Caraway

Caraway is well known for its fragrance, mild flavor and medicinal properties. The entire plant, including the leaves, seeds and roots, are used to make cooking spices and are the secret ingredient that gives rye bread its unique flavor. Caraway increases iron absorption, and is a digestive aid, as it neutralizes gas and bloating due to indigestion.

Instructions

1. Grind caraway seeds by first placing in them in the freezer for at least 1 hour. Chilling the seeds helps to prevent the loss of medicinal and flavorful essential oils when grinding.

2. Add caraway to your dishes in the last 15 minutes or so, as caraway's sweet and aromatic flavor can turn bitter if cooked for too long. If adding caraway to cakes or bread, stir in or kneed the spice into dough just before placing in the oven.

3. Use a pinch of fresh or dried caraway seeds in coleslaw or cooked cabbage as it helps to reduce the cabbage smell and neutralize gases commonly experienced when digesting cabbage.

4. Mimic the full flavor of traditional barrel-cured pickles by adding 1 tsp. of caraway seeds per quart of sour pickles about 24 hours before serving.

5. Mix fresh caraway leaves into salads for a subtle and unique sweet flavor.

Tags: caraway seeds, adding caraway

What To Plant In A Garden In Late Summer

Cover lettuce when freezing temperatures are expected.

Climates with their first frost in late fall or early winter can take advantage of a second garden planting. Sow seeds in late summer to benefit from a fall and winter harvest. Not all plants are suited for a late-summer garden, but there are many cold-season crops and cold-tolerant varieties available for a diverse harvest. Flower gardens don't need to end with the summer heat either. Late summer is a time to prepare for fall blooms and spring bulbs.

Cold-tolerant Crops

Late-summer gardens are far from limited, with over a dozen different plants that grow well in the cooler weather. Leafy greens -- such as collards, chard and spinach -- are better suited to grow in cooler weather. Many root vegetables are cold-tolerant as well, for instance, carrots, turnips, radishes and potatoes. Other hardy choices include broccoli, cabbage and Brussels sprouts. Even though cucumbers, leaf lettuce, rutabaga and beets can also be grown, they are not quite as hardy.

Flowers and Herbs for Late Summer

Perennial flowers and herbs often benefit from planting in late summer. Once the heat of summer has subsided into cooler temperatures, fall months provide enough sun for good growth before winter. Spring bulbs, such as crocus, daffodils and tulips, are planted in the fall to establish roots before spring.

Many varieties of flowers provide extra color in the fall. Plentifall pansies, a hardy cultivar, can bloom from fall until spring. Confederate rose, Iceland poppies, bluestars and Spanish bluebells brighten up your late summer landscape.

Location

Not all areas are suited for growing in late summer. U.S. Department of Agriculture plant hardiness zones 1 and 2 have a short growing season with frosts before fall. Locations in zones 3 through 7 get their first frost in September or October. Even gardeners in warmer habitats should choose their location carefully. Raised beds are ideal for keeping soil drained. Be wary of plots that are exposed to wind and frost, and pick areas with lots of sun. Cold frames and water-filled insulators can be used for protection when temperatures plummet.

Timing

Accompanying each hardiness zone is the average date for the first frost. To estimate the best time to seed your winter garden, find out how many days it takes for your plant to reach maturity for harvest. If you will be starting your seeds indoors before transplanting them in the garden, add on this extra time. Include an extra two weeks, because plants grow a little bit slower in the late summer. The final number tells you how far in advance to start your seeds in order to harvest before the first frost.

Tags: first frost, late summer, benefit from, cooler weather, from fall

Take A Mediterranean Diet Cooking Class

Research indicates that traditional Mediterranean cooking may be lower in dietary cholesterol than other diets. Heavy on poultry, game, goat products, fish and flavored olive oil instead of butter, Mediterranean cooking techniques are very popular. If you're interested in cooking Mediterranean style, different types of classes are available.

Instructions

1. Take a cooking vacation to the Mediterranean. Numerous culinary seminars and classes exist for students seeking traditional training in Mediterranean fare. You can purchase an inclusive package with airfare and lodging provided, or make your own arrangements and choose classes that appeal to you (see Resources).

2. Study online free. "A Guide to Greek Food" features all the traditional techniques, starting with the basics and working through the correct usage of spices and herbs. The site also includes instruction in preparation of main dishes and desserts. It also provides recommendations for Greek cooking books (see Resources).

3. Visit a nearby college or university to see if a Mediterranean cooking class is offered. Ask if non-students may sign up for single classes and inquire about the option of taking the class for a pass/fail grade instead of an actual grade. It will save you money on tuition.

4. Attend a culinary school that offers courses in Mediterranean cooking. For complete instruction, nothing can substitute for a formal education. If you plan on cooking Mediterranean food as a profession, a degree is necessary (see Resources).

Tags: Mediterranean cooking, cooking Mediterranean

Plan A Menu

Planning a menu for a meal is easy if you maintain focus and know organize. Follow these steps.

Instructions

1. Create a list of all your favorite mealtime recipes. This list will serve as a weekly/monthly guide for planning a menu.

2. Decide how many days you plan on making a meal for dinner. Circle these days on the calendar and pencil in a meal for each day.

3. Stock your pantry with cooking and baking basics. Soups, spices, flour, sugar and any other items you frequently use for cooking should always be on hand.

4. Scan the recipes for perishable items and any basics that you may be out of. Make a grocery list with these items.

5. Shop for perishable items weekly. Non-perishables can be purchased for your meals weekly or monthly.

6. Stick to your list when grocery shopping. Mark each item off once it is in your cart. Check the list before leaving the store to avoid any last minute trips back.

7. Save menu plans and grocery lists. Recycle the lists each week or month. After a bit of practice, menu planning will be a cinch.

Tags: perishable items, weekly monthly

Tips For Cooking Rice In A Crock Pot

Cooking rice in a crock pot keeps it from burning.

Crock pots are usually used for stews, soups and other main dishes, but rarely are they used to cook accompanying staples, such as rice. Heating the grains on the stove risks burned or undercooked rice, whereas crock pots allow the rice to cook thoroughly without the risk of charring. Cooking rice in a crock pot also frees up some of your time, allowing you to do anything but watch a pot boil.

Ingredients

Although liquids are usually halved for most crock pot recipes, when cooking rice, liquids must be doubled. If cooking Thai coconut rice, substitute half the water with coconut milk. Extra spices or other flavorful ingredients can be added to permeate their taste through the rice as it cooks; whole spices and herbs are also better to use than ground, as they add more flavor during the slow-cooking process. Butter and oil keep the rice grains from sticking to each other during the long cooking process.

Cooking

Cook the rice on the low option. Do not stir the rice during cooking; although you may be tempted to, it does not require stirring. Cooking takes much longer in a crock pot than what is called for when cooked on the stove. If the rice usually takes 15 minutes on the stove, it will take around 4 hours in a crock pot; if 30 minutes, then 6 hours is the usual crock pot cooking time. Brown and wild rice generally take 6 hours in a crock pot to fully cook, whereas white rice takes about 4 hours. Check the rice every 45 minutes, for each crock pot varies in its low temperature setting.

Rice Consistency

Cooking rice in a crock pot gives it the consistency of steamed rice, rather than the sticky texture that comes from cooking it on the stove. If a different consistency is desired for crock pot rice, then add 2 to 4 tbsp. more water to the pot, depending on how sticky you want it to be, and no butter or oil. If cooking sushi rice, add a dash of rice vinegar at the end to make the rice even more sticky.

Warming

A crock pot can be used as a warming chamber for rice for 2 to 3 hours after it has been cooked. It will either have a warming setting or it can be turned completely off. With the setting, check on the rice on occasion to ensure it is not drying out, and add a tablespoon of water if needed.

Tags: Cooking rice, Cooking rice crock, hours crock, rice crock

Easy Halloween Recipes To Make With Preschool Children

Caramel apples are a fun Halloween treat.

If you have preschool-age children and want to get them in the spirit of Halloween, then make recipes that celebrate the upcoming holiday. This will not only teach them about some of the common symbols associated with Halloween, but they will also be able to eat what they create.

Pumpkin Face Tortilla

As a lunchtime treat or after-school snack, create a pumpkin face tortilla with your preschooler. Simply have him spread cheddar cheese on a flour tortilla until it is orange like a pumpkin face. Next, allow him to use precut vegetables such as tomatoes and olives to make a facial design on the pumpkin. Microwave or bake the tortilla until the cheese is melted. Allow it to cool and serve.

Halloween Popcorn

Make popcorn on the stove top or in the microwave. After it has cooled, allow your preschooler to add her favorite Halloween candy to the mix. Candy corn, caramels and special Halloween candies produced by the candy manufacturers can all be added to the mix. Just be sure the candy is unwrapped. You can also store this treat in a sealed bag or container for snack time later in the week.

Halloween Cookies

There are several manufacturers found in supermarket chains that make Halloween cookies that merely need to be separated and baked. These cookies will have Halloween symbols such as ghosts, goblins, witches and pumpkins. Your child can help you open the package, separate the cookies and grease the cookie sheet. Turn on the oven light so she can watch them bake.

Tags: pumpkin face, tortilla until, your preschooler

Make Raspberry Vinaigrette

Frozen raspberries can also be used; allow them to thaw before using.

Raspberry vinaigrette is a light and tasty addition to any salad - simply pour it over a bowl of arugula and butter lettuce and toss to coat as a great start for any meal. Try adding a dollop of honey or lemon juice to the vinaigrette to change up the flavor to your taste.

Instructions

1. Rinse the fresh raspberries and place them in a mixing bowl. Mash the raspberries with a wooden spoon to release their juices. Strain the mashed raspberries through the mesh strainer or cheesecloth into a separate mixing bowl. Discard the raspberry pulp or save a bit of it to add to the completed vinaigrette or use in a different recipe.

2. Pour the vinegar and virgin olive oil into the bowl of raspberry juice. Add the Italian seasoning, sugar, basil, marjoram, rosemary, oregano and sage to the juice and stir to combine.

3. Pour the juice into a bottle and secure the cap or lid. Shake the mixture vigorously.

4. Remove the lid and add coarse black pepper to taste.

Tags: mixing bowl

Cook White Kidney Beans In A Crockpot

With most households having a busy schedule, crockpot cooking has become more popular. The ease of setting and forgetting until dinner is an appealing alternative to grabbing something from a fast food diner. White kidney beans can be made in the crock pot for a hearty meal on a cold day. Adding some extra ingredients can turn everyday beans into a main course.

Instructions

White Kidney Bean and Ham Dinner

1. Wash the kidney beans and remove any dirt or loose pebbles. Most beans have some dirt and other debris in the bag.

2. Pour the white kidney beans into a pot or large bowl. Add water to cover the beans. Allow the beans to soak overnight.

3. Drain the beans and rinse thoroughly. The soaking and rinsing process will get rid of some of the juices that can cause gas and bloating.

4. Add the white kidney beans to the crockpot, along with the ham and carrots. Add the water to the beans. Make sure the beans are completely covered. Do not add any other seasoning (salt and pepper) until ready to serve. Beans absorb salt while cooking and can become salty tasting rather quickly.

5. Place the lid on the crock pot and turn it on low. Turning on the crock pot should be done early in the morning. This will allow the white kidney beans to simmer throughout the day.

Tags: kidney beans, beans into, cooking become, white kidney, white kidney beans

Preserve Chipotle Peppers

A chipotle pepper is actually a dried jalapeno pepper.

Chipotle peppers, widely used in Mexican foods, are not a type of pepper that can be grown in your garden. A chipotle pepper is actually a jalapeno pepper that has been smoked. Many peppers are naturally dried to make them last longer. However, jalapeno peppers do not dry on their own, and are turned into chipotle peppers as part of their drying process, which includes smoking. There are several ways to further preserve your chipotles and enhance their flavor.

Instructions

1. Can the chipotle peppers with adobo sauce. This sauce is made using a diced onion, apple cider vinegar, garlic, ketchup, soy sauce, salt and water. These ingredients are mixed and simmered over a low heat for about an hour and a half until you are left with just one cup of liquid. The chipotle peppers are placed into this sauce. The peppers can last for up to a year when canned.

2. Store in the refrigerator in an airtight container. If you are intending to use the chipotle peppers within the next few weeks, the peppers can be stored in the refrigerator in the adobo sauce. The peppers will last for several weeks in the refrigerator.

3. Freeze the chipotle peppers in the adobo sauce. Package the peppers and sauce in a container that can be frozen and leave an inch or two at the top of the container to allow for expanding. Freezing the peppers in the adobo sauce allows the peppers to keep for up to a year.

4. Store dry chipotle peppers without adobo sauce in an airtight container in your pantry. The dry peppers will be able to store longer outside of the refrigerator or freezer than those encased in adobo sauce.

Tags: adobo sauce, chipotle peppers, airtight container, chipotle pepper, chipotle pepper actually

Food Ideas For A Wedding Shower

Chocolate fondue is a great food idea for any wedding shower.

A wedding shower should be a time to relax and have fun with your family and friends while you celebrate your upcoming special day. Planning a wedding can be stressful enough, so the wedding shower should consist of things that are easy but great. This goes for the food as well.

Fruit and Vegetable Tray

A fruit and veggie tray is a fan favorite at any get together. It offers a nutritious snack to your guests, but can also help to satisfy those guests who may not eat meat. Not only this, but it is a no-fuss idea for a wedding shower that requires little effort. Some bite-sized cuts of your favorite fruits and vegetables on a large tray with a dip or two in the center, and you're good to go.

Finger Sandwiches

Another favorite that is easy to make are finger sandwiches. You can make any kind you choose, keeping in mid that some guests may not eat meat. Some great ideas are turkey and cheese, ham and cheese, tuna salad, chicken salad, and cheesy pimento. Make the sandwiches on whole white or wheat bread and cut into four slices, either squares or triangles and place on a large platter.

Baked Bacon-Wrapped Asparagus

Baked bacon-wrapped asparagus is a delicious idea for a wedding shower, and is easy to prepare. You just need some uncooked bacon, raw fresh asparagus, and Pam cooking spray. Spray the pan and set your oven to 350 degrees. Cut the asparagus and bacon in to 2 inch pieces, wrap the asparagus with the bacon and secure with a toothpick, then lay them out on a cookie sheet. Spray the bacon wrapped asparagus with the Pam and pop in the oven until the bacon is crispy and cooked thoroughly.

Chocolate Fondue

This wedding shower idea requires a fondue fountain. However, these are fairly inexpensive and well worth the purchase. You will also need the fondue chocolate, fresh fruit, and some other dippers like rice crispy treats, brownie bits, marshmallows, pound cake, and graham crackers. Cut everything in to 1-2 inch pieces and place on a large tray near the fondue fountain with some toothpicks.

Tags: wedding shower, idea wedding, idea wedding shower, asparagus with, fondue fountain, guests meat, inch pieces

How Dilute Hot Guacamole Dip

Guacamole dip can be served with crackers.

Nothing spices up your table better than a hot guacamole dip. It is made with avocados, salt, and a variety of other ingredients such as chopped tomatoes, onion, lime juice, jalapeno peppers or cayenne pepper. It is a perfect addition to a Mexican meal, an easy dip for tortilla chips, and can give a Southwest flavor as a spread. Some people love the sweet heat of hot guacamole dips, while others can find the spice level overwhelming. Luckily, there are options to dilute the dip to satisfy every palate. Sugar, acids, and dairy products should do the trick.

Instructions

1. Place the hot guacamole dip in a small mixing bowl. If you made your own dip, keep the dip in the mixing bowl you used.

2. Adding more avocado will lower the spiciness of the dip.

Cut open one extra avocado and scoop out the insides. Place into the bowl with the dip. Adding avocado will dilute the heat of the dip.

3. Add sour cream, and mix into the dip with a spoon. Dairy products act as a base and will help to balance out the heat in a dish.

4. Mix in the honey. The sweetness will help to counter the hot spices and will bring out the sweetness in the other ingredients.

5. If the dip is still too hot for your taste level, squeeze the juice from half a lime into the dip. Not only is lime a common guacamole flavor, but the acidity will help take away the harsh heat.

Tags: will help, avocado will, mixing bowl, other ingredients

Make Quick Greattasting Salsa And Taco Sauce

Whip up a batch of salsa or taco sauce at home.

Using a store-bought salsa or taco sauce is okay, but making your own is almost as easy and tastes much better. This recipe includes fresh sweet onions, which impart a sweet flavor that's delicious. You can leave your salsa chunky or blend it into a sauce you can pour over your tacos.

Instructions

1. Open a can of diced tomatoes with mild green chilies and pour them into a medium-sized bowl. If you like a hotter salsa, use a can of diced tomatoes that includes regular or hot chilies.

2. Dice the sweet onion into small pieces. Add 2 tablespoons of the diced onion to the tomatoes.

3. Add 1 teaspoon of garlic powder and stir all the ingredients well. If you like your salsa chunky, you're done. If you like your salsa a bit smoother, mash the tomatoes with a fork a little until you get your salsa just how you like it.

4. Pour the bowl of salsa into a blender or food processor if you prefer a very thin salsa or want to make taco sauce. Pulse the salsa a few times until it's the desired consistency.

Tags: your salsa, taco sauce, diced tomatoes, like your, like your salsa

Make Cold Blackeyed Pea Salad

Legumes like black-eyed peas--which are really beans, not peas--are a healthy food choice, packed with plenty of protein and fiber. This cold black-eyed pea salad is an excellent side dish, or it can be eaten on its own as a vegetarian entree. Serve alongside barbecued or grilled meat, as part of a plate of various salads, or with some nice crusty bread and flavorful cheese. Enjoy the versatility of this easy recipe all year round.

Instructions

1. Thaw and cook one 16-oz. bag of frozen black-eyed peas according to package directions; then drain and rinse in a colander. (Drain and rinse two 15-oz. cans of black-eyed peas if you prefer using canned rather than frozen.) Add four to six slices cooked and crumbled bacon, or approximately equivalent amount of pancetta.

2. Combine 1/4 cup each of olive oil and red wine or balsamic vinegar. Whisk together in a small bowl.

3. Dice one medium tomato, two bell peppers and 1/2 of an onion. Toss the diced vegetables with the black-eyed peas.

4. Drizzle oil and vinegar dressing over the salad. Add salt, pepper and hot sauce to taste. Toss well.

5. Cover with plastic wrap or place in an airtight storage container and chill for at least 4 hours before serving. Serve within 24 hours for the best flavor; however, this black-eyed pea salad can be stored in the refrigerator for up to three days.

Tags: black-eyed peas, black-eyed salad

Doughnut Types

Glazed doughnuts, cruellers, fritters and cake doughnuts are four popular types of doughnut.

Whether they're glazed, frosted, sprinkled or covered in powdered sugar, doughnuts are one of America's favorite -- and guiltiest -- breakfast pleasures. Doughnuts, first introduced in America by Dutch settlers in the 1600s, come in all shapes and sizes. These deep-fried goodies are now cooked in vegetable or palm oil, rather than pork fat.

Glazed Doughnuts

Glazed doughnuts are one of the most common doughnut types.

Glazed doughnuts are one of the most common doughnut types. The sugary glaze makes these sticky, sweet confections softer than other doughnut varieties. These donuts are often plain. One variation of the glazed doughnut is the jelly or cream-filled doughnut. These doughnuts do not have the hole in the center. Instead, a hole is made in the side through which the filling is inserted. Custard is another common glazed-doughnut filling.

Cake Doughnuts

Cake doughnuts often will have sprinkles and frosting.

Cake doughnuts are thicker and often drier than their glazed counterparts. These doughnuts are usually coated with either a vanilla or chocolate frosting with sprinkles or chopped-up peanuts added. The frosting usually covers one side of the doughnut, while the doughnut's underside is dry. Cake doughnuts can alternatively be dipped in powdered sugar, shredded coconut or a cinnamon-sugar mixture before being cooked. A good cake doughnut is moist and tender on the inside.

Crueller

Cruellers are like cake doughnuts but they have a twisted shape.

Cruellers are characterized by their twisted shape. They also have a hole in their center. The dough of a crueller is not all that different from that of a cake doughnut. Like cake doughnuts, cruellers are often frosted or dipped in powdered sugar. The term crueller comes from the Dutch word "kruellen," which means curled. The French have their own lighter, more pastry-like version of the crueller.

Fritter

Fritters come in many different varieties, though apple fritters are the most common type in America. Fritters are not always circular in shape; some are scone shaped. Fritters are usually thicker in texture, covered in a crunchy, sugary glaze and peppered with little, chopped-up pieces of fruit. The dough itself usually has some cinnamon mixed in, adding some extra flavor to these delicious little treats.

Tags: Glazed doughnuts, most common, powdered sugar, cake doughnut, Cake doughnuts, cake doughnuts

Make Apple Crisp Pizza

Apple crisp pizza is a twist on the American favorite, apple pie. A flaky crust, sweet apples, streusel topping and caramel make this easy recipe simply delicious. Make this dessert for a picnic or pot luck. It is always a sure crowd pleaser.

Instructions

1. Roll out a single crust pie pastry to fit a small pizza pan. Fold under edges and crimp with fingers.

2. Combine granulated sugar, 3 tbsp. flour and 1 tsp. cinnamon. Mix well.

3. Peel, slice and core the apples. Cut each apple into 1/2-inch slices, approximately 12 pieces. Add apples to flour mixture and toss.

4. Arrange a single layer of apples in a circular pattern to completely cover the pastry.

5. Combine remaining flour and cinnamon, light brown sugar and oatmeal. Cut butter in until the mix represents small peas. Sprinkle mix over the apples.

6. Bake 350 degrees for 35-40 minutes or until apples are soft but not mushy. Take pizza from the oven.

7. Drizzle dulce de leche ice cream topping over the entire pizza while it is still hot. Cut into 12 pieces. Serve immediately.

Tags: flour cinnamon

Make A Healthy Snack For Teens

Make a Healthy Snack for Teens

Although the rules of good nutrition should be your guide, most teens are not going to be happy with a steady diet of carrot and celery sticks.

Instructions

1. Cut down on the basic "bad guys:" fat, salt, sugar and empty calories.

2. Substitute similar but healthier alternatives when possible: pretzels for chips, air-popped popcorn for oily or buttered, yogurt-based dips for cheese- and mayo-based ones.

3. Chop fruits and veggies into bite-sized pieces or strips. Teens like foods they can grab and take with them.

4. Smoothies and fruit shakes are packed with nutrients and are also very trendy. Use yogurt, milk, fresh or frozen fruit and fruit juices.

5. Freeze grapes, mango slices, watermelon and berries for a fun, slushy snack.

6. Be flexible. Adding chocolate chips or M&Ms to a shake is a great way to get a chocolate fix along with all the nutrients in milk.

7. Dry-roasted nuts and seeds have a satisfying crunch and are a healthy snack in moderation. Also, use nut butters in celery or in sandwiches.

8. Select teas and fizzy waters instead of soda. Juices are all right some of the time, but they have a lot of sugar and calories as well.

9. Serve small portions of "real food." Mini bagels, crackers with a little bit of cheese, leftovers, microwave burritos and healthy breakfast cereals with milk all make excellent snacks.

10. Hand-make tortilla chips, oven fries, mini-pizzas to control fat and salt.

11. Serve snacks in small bowls, which make a small serving look more abundant.

12. Keep your refrigerator and cupboards stocked with what you want your teens to eat and don't keep what you don't want them to eat. If you provide pretzels for free, they're not likely to buy their own potato chips.

Tags: Healthy Snack, Healthy Snack Teens, Make Healthy, Make Healthy Snack, Snack Teens, what want

Pizza Dough

Pizza dough consists of four main ingredients, flour, water, yeast and salt, and can be made with no other additives. However, for best flavor and texture, individual recipes may require sugar, oil or baking powder.

Features

Pizza dough recipes vary from region to region and may require additions of flours other than the traditional refined wheat flour. Whole wheat, corn meal and bran flours may be mixed with white flours but may require changing the amount of water needed to create a workable dough.

Function

Bread flour should be used in making pizza dough. Although all-purpose flour will work, bread flour contains a higher percentage of protein, high gluten, and will give firmness to a thin crust. Thicker crust pizza can be made with a lower percentage of protein.

Hard water toughens gluten and retards rising. Adjust the amount of yeast when using extremely hard water. Water that is too soft will create a sticky dough. Reduce the amount of water slightly and increase salt to counteract the effects of soft water.

Yeast comes in various forms. Granulated yeast is the easiest to store and provides adequate results, although some prefer to use cake yeast. Hydrate in water between 100 and 110 degrees for 10 minutes before mixing. Do not add salt until just before mixing as it serves to retard the fermentation process.

Salt should comprise 1 to 2.5 percent of the weight of the flour. Salt enhances and balances flavors and strengthens gluten, making the dough create a higher rising crust.

Sugar enhances flavor, increases fermentation of yeast, increases browning of the crust and provides a softer texture.

Olive oil is the traditional oil added to pizza dough, but any vegetable oil can be used. It makes the dough easier to handle and create a tender crust. Too much oil will result in a crust that lacks the pizza "bite" and pull.

Nonfat dry milk may be added to the flour mixture prior to adding liquid ingredients to add nutrition or for a whiter crust and increase tenderness.

Th addition of small quantities of baking powder or other leavening agents can boost the effects of yeast.

Herbs and spices may be added to the dough to enhance flavor.

Considerations

When making pizza dough, consideration should be made for the individual tastes of the consumer. For families, nutritional value may be a larger concern than for a pizzeria, and the dough can be adapted by adding nonfat milk and lowering the amount of salt. Oils can also be decreased or omitted to meet the dietary needs.

Benefits

Flavorful pizza dough can be made with healthy ingredients and enhanced with a variety of healthy toppings to accommodate the lifestyle and dietary needs of the individual.

Warning

When making pizza dough, it is necessary to ferment the yeast to create the proper texture. Always proof yeast at temperatures between 100 and 110 degrees. Too low a temperature will inhibit the process, and temperatures beyond 110 degrees will kill the yeast.

Tags: made with, making pizza, making pizza dough, amount water, baking powder

Barbecue Pork Chops In The Oven

Use your oven to make barbeque pork chops when outdoor cooking is not possible.

If cold or rainy weather keeps you from enjoying your outdoor grill or barbeque, you don't have to wait for better weather. You can prepare your meal indoors using your oven with good results. Enjoy an indoor barbeque that tastes almost like the real thing. Easily and successfully prepare meats such as pork chops in the oven with the right ingredients that add just the barbeque flavor you want without a lot of work.

Instructions

Preparation

1. Preheat the oven to 400 F. Choose lean pork chops that are approximately 3/4 inch thick. Season with sea salt and freshly ground black pepper by sprinkling the spices on both sides of the chops.

2. Heat 2 tsp. of canola oil in a large ovenproof skillet over high heat. Brown the pork chops for about 1 to 2 minutes on each side until they are brown but not crispy. Be careful not to overcook.

3. Remove the chops to a plate, then add the remaining oil and onion to the skillet. Stir until the onion is softened, which will take approximately 3 to 4 minutes.

4. Stir in garlic and cook about 30 seconds, stirring constantly to prevent burning. Add orange juice and continue to cook until almost all of the liquid has evaporated.

5. Choose a commercial barbeque sauce or make your own by combining 1/2 cup of catsup, a dash of Worchestershire Sauce, cumin, chili powder and lemon juice. Stir the sauce into the pan and return the pork chops. Turn the chops several times to make sure they are well-coated with the sauce.

6. Place the pan in the oven and bake for approximately 6 to 10 minutes or until a meat thermometer reads 145 F. Serve the pork chops with extra barbeque sauce.

Tags: pork chops, approximately minutes, barbeque sauce, oven with, your oven

Make Warm Fingerling Potato And Swiss Chard Salad

Warm fingerling potato and Swiss chard salad is a very simple, easy to prepare and assemble salad that can accompany many different meals as a side dish or first course. Combining the earthy, creamy taste of fingerling potatoes and the bitter, savory taste of Swiss chard, this salad is complex and rich in both flavor and presentation. Small heirloom potatoes can be used in this salad as well if they are in season and available in your area.

Instructions

1. Put the potatoes in a large saucepan with enough salted water to cover the potatoes. Bring to the boil and reduce the heat to low. Cook for five to six minutes or until the potatoes are tender. Drain the potatoes in a colander and set aside until needed.

2. Heat the olive oil in a large sauté pan over medium heat. Add the garlic and cook for one minute or until nearly browned.

3. Add the Swiss chard and potatoes to the sauté pan with the garlic. Cover the pan and cook for four to five minutes, stirring regularly. Add the vinegar and season with sea salt and coarse ground black pepper to taste.

4. Transfer the mixture to a large serving platter and serve immediately while hot.

Tags: five minutes, Swiss chard, this salad

Dry Parsley

Fresh herbs are great to have on hand in the kitchen, but for some recipes and purposes, dried herbs work even better. That doesn't mean, however, that you should automatically resort to using store-bought dried herbs from a jar. With the right technique, you can turn fresh herbs like parsley into dried herbs, ensuring fresher flavors and higher quality.

Instructions

1. Wash the parsley thoroughly and drain off the excess water in a colander. Shake off as much water as possible, then gently pat the parsley dry with paper towels or dish towels.

2. Bunch the parsley loosely and place it inside a brown paper bag. Fold the top of the bag over so that it closes but does not crush the parsley. Put this bag in the refrigerator.

3. Allow the parsley to dry in the refrigerator for about a month. At cold temperatures, the herbs will still dry nicely but they will retain the greatest amount of their original color and flavor.

4. When the parsley is dry and ready to use, just roll the leaves back and forth between your fingers to crush them up and sprinkle them in or on dishes. Store the unused portion in the same paper bag in the refrigerator until completely consumed.

Tags: dried herbs

Cure Spanish Olives

A properly cured Spanish olive can make a great addition to an antipasto or a salad. Spanish olives need to be properly cured to get the best flavor out of them possible. A Spanish olive that is not properly cured will taste too bitter and will not be very appetizing. It is important to note that the curing process will take at least one month, so you need to be somewhat patient. All of the ingredients can be found around your kitchen.

Instructions

1. Clean the olives by soaking them for three to four hours in water that's room temperature. Run the water and olives through a strainer to separate the olives.

2. Mix the mineral water, the sea salt and the white wine vinegar in a pot. Add the olives.

3. Put a plate on top of the olives so that they are completely submerged in the mixture. Keep the mixture at room temperature.

4. Allow the olives to cure for one to three months. Taste the olives periodically until they are satisfactory. Remove them from the mixture.

Tags: properly cured, room temperature, Spanish olive

Research Trends

Researching trends takes skill and intuition.

Researching the market trends is as important as estimating the size of your current market. By knowing the trends that may affect the market in the future, you will know your business's continuing viability, the available strategic opportunities in the market and the responses a company must use to adapt to the changing behavior of customers. With enough research, you can distinguish hearsay from fact and make informed decisions about your business. Research can be classified as primary and secondary. Primary research includes direct contact with the potential customers, whereas secondary research includes general market statistics such as census data.

Instructions

1. Clarify your research objectives. Figure out the exact questions you need answers to. Approach each aspect of your market and include the potential customers, competition and industry. This will give you clarity about your questions.

2. Prepare surveys and questionnaires based on your research objectives. Work with focus groups, wherein you will provide a presentation or a demonstration to the potential customers and solicit their feedback. You can also conduct one-on-one interviews with contacts you trust. This will help you to understand your potential target customers, their preferred products and services, their preference toward marketing and distribution channels and the prices they can afford. You can create free surveys and distribute them with surveymonkey.com

3. Search through magazines, trade journal articles and reports from previous studies in order to identify the characteristics of your potential customers and their preferences. You must assess the demographic, geographic and other profiles of your potential customers. You can find detailed information about demographics through the U.S Census Bureau website, census.gov.

4. Search through the competitor's marketing materials and conduct a thorough internet search. Attend trade shows for your industry. Use networking websites to learn about the competition in your industry and get a feel for what people are saying about the company. This will tell you what products your competitors offer, what their prices are, how they distribute their products, who their customers are and will give insight into their competitive advantages.

5. Search in books, magazines and journal articles regarding the industry trends. This will enable you to recognize the industry standard practices, the latest trends in the industry and the future threats as well as opportunities. Magazines such as Inc. can give you a peek into possible avenues of growth.

6. Note similar patterns and establish a general trend. Write down ideas you see mentioned over and over through different sources. Look for businesses or companies starting to adopt the new ideas and evaluate whether they are successful with it. Use primary and secondary research to support the rationale behind the general trend.

Tags: potential customers, This will, your potential, your research objectives, about your, customers their

Make Chocolate Almond Candy Bars

Wrapped chocolate candy bars have been commercially made since the early 1900s. While they can be purchased at most convenience, grocery and other stores, candy bars can be made at home.

Candy bars are frequently referred to as "chocolate bars" outside of the United States.

Recipes for chocolate candy bars vary widely. Some candy bars have caramel, peanuts, pecans or dried fruit. The recipe that follows will make four to eight chocolate-almond candy bars, depending on the size mold you use.

Instructions

1. Purchase a candy bar mold from a crafts store such as Hobby Lobby or Michaels. The candy bar mold used for this recipe is about 2.5 inches long and 1 inch wide, to make one candy bar. Other sizes may be used but the quantities in the recipe should be adjusted. An example of a candy bar mold is found in the Resources section below.

2. Chop chocolate (if in a block) or open bag of chocolate chips. Place chocolate in microwave-safe bowl with 1 tsp. evaporated milk.

3. Microwave on high for one to two minutes. Stir every 30 seconds to ensure that the chocolate doesn't burn. The chocolate should be smooth and runny.

4. Fill each candy bar mold about halfway full of chocolate.

5. Add about 1 to 3 tsp. of chopped almonds to each mold on top of the chocolate.

6. Pour more chocolate over the almonds in the mold until the almonds are covered and each mold is nearly full. Do not overfill.

7. Chill filled molds in refrigerator for 10 to 12 hours or overnight.

Tags: candy mold, candy bars, bars have, candy bars have, chocolate candy, chocolate candy bars, each mold

Make Mini Peanut Butter Cheesecake

To a peanut butter lover, there's nothing tastier than a chocolate peanut butter cup, except maybe these incredible mini cheesecakes. With a surprise center, these will be a sure hit with the kids, specially for Halloween.

Instructions

1. Preheat oven to 325 degrees. Line muffin cups with foil baking cup liners. Combine cookie crumbs, sugar and melted butter. Press into bottoms of each foil cup. Unwrap kisses and place one kiss in the center of each cup (point side up).

2. Combine cream cheese and 1/3 cup sugar, beating with mixer until smooth. Add eggs and vanilla, beating until just combined Add in peanut butter and stir until combined

3. Carefully spoon about 1/4 cup of cream cheese mix over chocolate kiss in each muffin cup, making sure to keep the kiss centered in cup. Please note that the cups will be full. Bake about 25 minute or until set. Cool in pan on wire rack for 30 minutes

4. In saucepan, combine semisweet chocolate pieces and oil. Cook over low heat until melted, stirring constantly. Remove cheesecakes from foil liners (if desired). Drizzle melted chocolate in designs over top of cheesecakes. Chill about 1 hour or until chocolate is set. Cover and refrigerate an additional 3 hours before serving.

Tags: peanut butter, cream cheese

Store & Freeze Ricotta Cheese

Store and freeze ricotta cheese with satisfactory results.

People with a taste for Italian food will usually recognize the creaminess and light taste of ricotta cheese as it blends with the meats and tomato sauces of an Italian dish. Ricotta is a soft cheese that comes from the whey from making hard cheeses. When you combine this whey with milk and heat it, ricotta cheese results. Store ricotta cheese in the refrigerator or freeze it with satisfactory results.

Instructions

Refrigerator

1. Place the sealed ricotta cheese container in the refrigerator, noting the "purchase by" date stamped on the container.

2. Keep a tightly sealed ricotta cheese in the refrigerator for up to one week past the "purchase by" date.

3. Remove the container from the refrigerator and open it to assess the contents. Do not use ricotta cheese with visible mold or if you detect a spoiled odor.

Freezer

4. Place the sealed ricotta cheese container in the refrigerator. Add an additional layer of insulation around the container, if you desire, by placing it into a second sealed container or by wrapping the container with aluminum foil.

5. Keep the ricotta cheese in the freezer for up to one month.

6. Thaw the ricotta cheese in the refrigerator for at least eight hours. Stir the ricotta cheese well before you use it because the cheese may separate slightly. This separation will not affect taste.

Tags: ricotta cheese, ricotta cheese, cheese refrigerator, ricotta cheese refrigerator, sealed ricotta

Make Wine Fermented Sauerkraut

Pork roulade served with potatoes and sauerkraut

Sauerkraut is a fermented cabbage dish, well known as a German food that often accompanies meat like pork and sausage. However, the Chinese are actually credited with having produced the first fermented cabbage with rice wine over 2,000 years ago. It later migrated to Europe. There are many different sauerkraut recipes from around the world, including variations with wine. This recipe for wine fermented sauerkraut fills about a dozen canning jars and can be halved for a smaller batch.

Instructions

1. Chop or shred about 10 lbs. of cabbage. A common way of chopping cabbage for sauerkraut is to cut it in halves or quarters and thinly slice each portion crosswise to form very fine strips.

2. Layer the shredded cabbage with 8 tbsp. of pickling salt in a ceramic crock, tamping each layer with a wooden sauerkraut tamper or similar tool as you go. Pack the cabbage very tightly. Tamping helps release moisture from the cabbage.

3. Pour 2 cups of dry white wine over the cabbage and salt in the crock.

4. Place a large plate over the top of the cabbage and liquid. It should fit inside the crock so that it can press down to compact the cabbage.

5. Put a gallon jug of water on top of the plate as a weight.

6. Check the sauerkraut every few hours, and if the liquid hasn't risen over the top of the cabbage within 24 hours, add salt water to cover. Dissolve 1 tsp. of salt per cup of water.

7. Cover the crock with cloth or cheesecloth to keep out dust and bugs.

8. Store the sauerkraut in the crock at 60 to 70 degrees Fahrenheit for two to four weeks. Warmer temperatures speed the fermentation process; cooler temperatures keep fermented foods preserved longer.

9. Skim off any scum or foam that forms on top of the liquid every couple of days. This scum is a result of contact with air and is completely normal. Your sauerkraut is fine.

10. Taste your sauerkraut periodically until it suits your taste. When it's done, can it or leave it in the crock in a cool place, and use it fresh as desired.

Tags: over cabbage, cabbage with, fermented cabbage, salt water, wine over

Items To Bring To A Morning Pot Luck

Bring a breakfast dish to a morning potluck.

A potluck is a meal where each guest brings a dish to share with all the other guests. Not only does it save time and money for the host of the meal, but it also allows for a wider range of foods. If you have been invited to a morning potluck, bring a breakfast dish or beverage. Also, dishes served cold are easier since you wont need to heat them once you get there.

Breakfast Sandwiches

Breakfast sandwiches can be served as a main dish for your breakfast potluck. To prepare them, toast English muffins and put an individual fried egg on each, along with a slice of cheese. You can also put bacon and/or ham on some of the sandwiches, just bear in mind that not everyone likes or eats pork or other meats.

Deviled Eggs

Deviled eggs are a convenient dish to bring to a morning potluck. Not only are they an easy-to-eat finger food, but they are also served cold, so you wont need to heat them before serving them. To make deviled eggs, cut hard boiled eggs in half, remove the cooked yolks, mash the cooked yolks up in a bowl and mix in a generous amount of mayonnaise. Then, put the mayonnaise mixture in a zip-lock bag, cut the tip of the bag off and pipe the mixture back into the hollow sections of the egg whites. Finish by sprinkling a small amount of paprika on top of each egg.

Homemade Muffins

Homemade muffins are always a crowd pleaser, perfectly suited for a morning potluck. Flavor ideas include bran, walnut, raisin, banana, carrot, cranberry, blueberry, raspberry, strawberry, cherry, apple, chocolate and peanut butter.

Beverages

No breakfast potluck is complete without a variety of beverages. Examples include gourmet coffees, specialty teas, fruit smoothies, freshly squeezed juices and flavored water. Depending on where the potluck is being held and who will be there, you may even want to bring a jug of Mimosa, which is often referred to as a breakfast cocktail. Mimosas are made with equal parts of champagne and orange juice.

Tags: morning potluck, breakfast dish, breakfast potluck, cooked yolks, heat them, need heat

Homemade Salsa Has Metallic Taste

Ingredients play a big role in whether salsa has a metallic taste

Many foods can either be made with a metallic taste or eventually get a metallic taste upon storage. Salsa is no exception, particularly when it is homemade. Homemade salsa can have a metallic taste for a variety of reasons, most of which are easily avoidable with a little planning before you make the salsa.

Using Canned Ingredients

Most homemade salsa recipes call for fresh ingredients, but that is not always possible. There could be time constraints, and using canned tomatoes that are already chopped can be a great time saver. However, using canned ingredients in your salsa can cause the entire dish to have a metallic taste. If you must use canned ingredients, look for some that come in cans that are lined on the inside with plastic which can reduce or eliminate the metallic taste.

Cilantro

Cilantro is a common homemade salsa ingredient. It also happens to be one of the more polarizing herbs. Some people love it, while others absolutely hate it. Some who hate it may do so because they actually have a genetic trait that makes cilantro taste like either soap or metal shavings. If this is the case, even the smallest amount of cilantro can make homemade salsa taste like metal. The only remedy is to eliminate cilantro from your recipe.

Storage

If you make more homemade salsa than you can possibly eat or serve at once, you will have leftovers. Leftover food can take on the taste of whatever containers or environments they are placed in. If you store your leftover salsa in a metal container, the taste can transfer to the food, just like in canned goods. Store leftover salsa in plastic or glass to avoid having this potential problem.

Personal Health

If your homemade salsa has a metallic taste, it could be the ingredients or it could be you. There are certain medical conditions that leave a metallic taste in your mouth, which would make salsa (and other foods) taste metallic. The condition of having a metallic taste in your mouth is dysgeusia. It can be caused by a number of things such as an infection, dehydration and even smoking. Consult a doctor if you get a metallic taste in your mouth, as you may need medication or other medical attention.

Tags: metallic taste, homemade salsa, metallic taste your, taste your, taste your mouth, your mouth, canned ingredients

Drink Pinot Grigio

Wine can be a great conversation starter and meal pairing.

Pinot Grigio is a light and crisp dry white wine with a pale straw yellow to light copper color. It has a bright and flowery fragrance and sweet acidic flavor with a clean finish. It should be drank in a narrow mouthed wine glass with a medium bowl to allow the wine to oxidize as it sits highlighting the floral aromas and flavors. The narrow mouth of the glass directs the wine to the front of the palate allowing you to fully taste the light fruity flavors before the acidic note on the back of your tongue.

Instructions

1. Pour the Pinot Grigio in the wine glass and allow it to rest for about five minutes to oxidize, or breath, as it is often called.

2. Swirl the wine around the glass to aid in oxidation. Notice the slow drops of wine that run down the inside of the glass. These are called "the legs" of the wine.The slower the drops fall, the higher the alcohol content in the wine.

3. Turn the glass to the side, so that it is pointing diagonally. Observe the thin clear line at the top of the wine. This is called the water line. This tells you the water content of the wine, which is determined by the amount of rain the grape crop got. The thinner the water line, the more acidic or stronger tasting the wine will be, when compared to other wines of the same variety.

4. Slowly turn the diagonally slanted glass toward your nose so that the bottom of the rim is at the bottom of your nose. Take a deep breath in to smell the wine. Concentrate on the different aromas of the wine. This will give your palate a hint of what it is about to experience.

5. Bring the rim of the glass to your mouth and pucker your lips loosely. Take a small sip, about half what you would typically take of a non-alcoholic drink.

6. Move the wine around in your mouth. Taste the different elements of the wine. You will likely taste a little oak or the type of wood that the wine was aged in. Lemon, flowers, apples and pears are common flavors to taste in Pinot Grigio, although the list of flavors is endless.

7. Drink the glass of wine with seafood, chicken or light pasta dishes. Avoid drinking Pinot Grigio dishes with tomato sauce because the acidic note clashes with the acidic tomato sauce.

8. Take a sip of Pinot Grigio after each bite of food to make the most of the pairing with the food.

Tags: Pinot Grigio, acidic note, content wine, tomato sauce, water line, wine around, wine glass

Jewish Food Recipes

Jews live all over the world and do not share a monolithic food culture. However, in the United States, "Jewish food" usually refers to food brought here from Central and Eastern Europe by Ashkenazi Jews during the great waves of immigration in the late 19th and 20th centuries, according to Encyclopaedia Judaica.

Common Ingredients

Before emigrating, many Ashkenazi Jews lived a primarily agrarian lifestyle in the Old Country. They cooked with local ingredients that were easily available and fit with the rules of kashrut (keeping kosher). Thus, root vegetables, chicken, eggs and fish became the staples of Jewish cuisine. Salt and pepper were used to add flavor to savory dishes; honey was used for sweetness. Today, traditional Jewish foods use the same ingredients, although home cooks prefer to substitute oil for schmaltz (chicken fat).

Appropriate Occasions

Jewish foods are appropriate at any occasion, although many dishes are heavy and not well-suited for people who watch their weight. Religious Jews tend to eat traditionally Jewish food such as challah, chicken and kugel on every Sabbath and on Jewish holidays. Each holiday has its own traditional foods: on Rosh Hashanah, the menu often includes fish heads and carrot coins; on Passover, chicken soup with knaidlach (matzah balls), potato kugel and brisket are favorites; and on Shavuot, dairy foods like blintzes and cheesecake take center stage. Chicken soup is good to make for someone sick; it is sometimes called "Jewish penicillin." Kosher delis serve Jewish food all the time, so if you have a hankering for stuffed derma (or, more likely, pastrami on rye) on a Tuesday in November, you can get it.

Recipe Ideas

If you're serving a large holiday crowd, make Jewish food that will satisfy them all. Start with gefilte fish as an appetizer; make it with ground whitefish, carp and pike mixed with carrots, onion, eggs, matzah meal and seasonings. For the main course, serve brisket. Marinate it first in red wine, onion soup mix and garlic; then cook it slowly until tender. An appropriate side dish is a savory noodle kugel. Boil and drain a package of egg noodles. Saute onions with salt and pepper, and mix the noodles and onions with eggs and bake. (If it is Passover, make a potato kugel instead, by grating potatoes and onions, mixing them with salt, pepper and egg, and baking). Tzimmes is a root vegetable stew made with honey that makes a side dish. For dessert, bake mandelbrot, which are similar to biscotti only softer.

Tags: Jewish food, Ashkenazi Jews, Jewish foods, onions with, potato kugel, salt pepper

Cook Potato Salad For 40

Potato salad complements a variety of main dishes.

Potato salad is a side dish commonly served at picnics, large family gatherings and potluck dinners. This creamy and cold side dish is made with potatoes, and usually has mayonnaise and other seasonings. Although you can purchase different types of potato salad at the store, homemade potato salad is simple to make, requiring only preparation time and easy-to-find ingredients. The only difference between preparing homemade potato salad for four people or 40 is the amount of time and ingredients needed to make the dish.

Instructions

1. The waxy texture of red potatoes make them good for boiling.

Peel the skin from 18 lbs red potatoes. Rinse the potatoes under cool water and pat dry with a clean towel. Cut the peeled potatoes into 3/4-inch cubes, using a paring knife.

2. Drop the potato cubes into a large pot of water and add 1 tsp. salt. Boil the potatoes for about 10 minutes until they are tender. Drain the water out of the pot and transfer the cooked potatoes to a large bowl.

3. Pour 1 1/4 cup juice from a jar of sweet pickles over the potatoes. Gently stir the potatoes until they are all coated with the pickle juice. Allow the potatoes to sit in the pickle juice until completely cooled.

4. Yellow mustard lends its color to potato salad.

Place 3 3/4 cup light mayonnaise in a bowl. In a separate bowl, stir together 1 2/3 cup milk and 2 tsp. lemon juice to make sour milk. Pour the sour milk mixture into the mayonnaise before adding 1/3 cup yellow mustard, 5 tsp. sugar, 2 1/2 tsp. black pepper and 1 tbsp. dried dill. Mix the ingredients together until completely blended.

5. Drizzle the mayonnaise and mustard sauce over the potatoes. Top off the mixture with 12 chopped hard-boiled eggs, 2 cups chopped onions, 2 1/2 cups finely chopped celery and 2 1/2 cups drained sweet pickle relish.

6. Toss all of the ingredients together with the wooden spoon until the potatoes are coated with the mayonnaise and mustard sauce mixture, and the eggs, onions, celery and relish are evenly distributed throughout the potato salad. Refrigerate the salad until ready to serve.

Tags: potato salad, coated with, homemade potato, homemade potato salad, ingredients together, mayonnaise mustard, mayonnaise mustard sauce

Make Sweet Sesame Balls

Sesame balls are a fried dough dessert typically filled with sweet red bean paste, though you can use other types of sweet paste. To make this dessert, you will need two types of flour: sweet rice flour and regular rice flour. You can find the ingredients for this recipe in an Asian grocery store. Sweet sesame balls are a form of Chinese dim sum, but they are popular in many parts of Asia.

Instructions

1. Mix the sweet rice flour and the rice flour with a fork. In a separate bowl, mix the sugar and the hot water with a whisk until the sugar dissolves.

2. Pour the sugar water into the flour. Stir with a whisk until the mixture forms a dough. Set it aside.

3. Pour the sesame seeds into a bowl and then set them aside. Pour warm water into a small bowl and then set it aside.

4. Cover your hands with flour. Take a small amount of dough and pat it into a round puck shape, about 2 inches around. Press down in the middle with your thumb to make a large indentation to put the filling in.

5. Put a teaspoon of red bean paste into the indentation. Pull the sides of the dough around the filling and pinch them together to close around the filling. Gently roll the dough into a ball.

6. Dip the ball into the bowl of warm water and then roll it in the sesame seeds. Set the ball on a plate and repeat the filling and rolling process with the remaining dough.

7. Heat a deep fryer or oil in a frying pan to 350 degrees Fahrenheit. Place a few sesame balls gently into the oil, one at a time, and cook them for 5 minutes. Work in small batches so that the balls do not touch each other.

8. Remove the balls with a slotted spoon and put them on a paper-towel-lined plate. Allow the balls to cool before serving.

Tags: rice flour, around filling, aside Pour, bean paste, bowl then

What Is A Good Pork Chop Marinade

What Is a Good Pork Chop Marinade?

Marinades are an emulsion of acids, oils and aromatics to flavor and help tenderize meat or fish by immersing them in the emulsion prior to cooking. Pork chops lend themselves particularly well to marinating.

Pork Chops

Marinate pork chops for grilling. Blade or shoulder chops, rather than center cut, are ideal for grilling and marinating.

Classic Marinade

A good pork chop marinade combines cider vinegar as an acid and butter as oil with onion, garlic, salt and pepper as aromatics. You can add Worcestershire sauce-itself a combination of vinegar and aromatics-mustard, brown sugar, paprika or cayenne pepper for extra flavor.

Southwestern Marinade

Another good marinade for pork chops consists of peanut or olive oil, lemon and lime juice and New Mexico and ancho chiles. Other aromatics can include onion, garlic, oregano, cumin, cinnamon and dark brown sugar to give it a Southwestern flavor.

Making the Marinade

Proportions can vary as long as there is sufficient acid to create and hold an emulsion with the oil. Whisk in the oil, or shake the ingredient to emulsify the oil.

Timing and Method

Smaller cuts like pork chops only need to marinate for three to four hours. Immerse the meat in the marinade in a nonreactive container with cover or a zip-close plastic bag, and turn periodically to coat both sides.

Tags: brown sugar, Good Pork, Good Pork Chop, onion garlic, Pork Chop Marinade

Store Deep Frying Oil

Deep frying produces crispy and tasty food, but there's often questions of what to do with the oil after making your fried chicken or French fries. Do not discard old oil, but save it for your next frying session in an even combination with fresh oil to aid in browning your food. Properly strained and stored, your deep frying oil will last nearly forever, giving you plenty of time before using it again. Keep track of the number of times you reuse your oil because all oil should be discarded after five uses or when it begins to develop an odor.

Instructions

1. Wait for the oil to completely cool after use.

2. Line the strainer with at least four layers of cheesecloth and place over the wide end of a funnel.

3. Insert the narrow end of the funnel into the food container.

4. Pour the oil through the cheesecloth-lined strainer into the container. Place the lid on the container and put a single rubber band around the neck of the bottle or jar to indicate one batch of used oil inside.

5. Put the old oil container into the freezer for future use.

6. Reuse the oil up to five times and do not heat old oil higher than 350 degrees to prevent a flash fire.

7. Contact your local oil recycling facility for instructions on disposal of your oil after five uses.

Tags: after five, after five uses, five uses

Healthy Fettuccine Alfredo

Create a healthier version of the classic fettuccine Alfredo dish with a few adjustments to the key ingredients. Impress guests at your next dinner party with this pasta dish that they won't have to feel guilty about enjoying. This healthy fettuccine will have them guessing how you were able to make it taste so good.

Cream

Transform this decadent traditional dish into a healthy pasta meal by replacing the heavy cream in the recipe with low-fat milk. To prevent sauce from becoming watery, thicken the low-fat milk by creating a roux. Add a dusting of flour to heated oil and allow it to cook to a golden brown before pouring in low-fat milk and bringing the whole pot to a simmer.

Butter

Replace the butter in your Alfredo sauce with a lower fat margarine or canola oil. This switch will immediately cut down the amount of fat in the Alfredo sauce. The subtle flavor profile of butter is often covered up by a pungent hard cheese like Parmesan. Taste your sauce while it is still cooking to determine if the flavors taste well balanced. Try adding a dash more granulated garlic, salt and freshly ground black pepper to the pan if you are still able to taste the absence of butter in the final sauce.

Cheese

Don't mess around with the cheese component to this creamy dish. Grated Parmesan cheese is the major flavor profile of the sauce and does not add enough fat for it to be substituted by a less flavorful ingredient. Find the best tasting Parmesan cheese you are able to afford and grind it to a fine powder to expose maximum surface area. Do this fresh right before you make the sauce to get maximum flavor from minimum cheese. Then use it sparingly in the sauce and grate it finely over the pasta for aroma and presentation.

Pasta

Choose a high-fiber whole-grain fettuccine noodle for your healthy dish. There are many alternatives to the processed-flour pasta, including brown rice, quinoa, whole wheat and others. Find an alternative pasta variety that is tender without clumping or sticking to the pan.

Customize your version of this pasta dish by serving your guests much more than just noodles and sauce. Add lean meats and steamed vegetables to your dish to reduce the ratio of pasta and introduce other nutrients. Shrimp, crab, chicken breast, green beans, spinach or squash all pair well with creamy Alfredo sauce.

Tags: Alfredo sauce, low-fat milk, flavor profile, Parmesan cheese, pasta dish, this pasta, this pasta dish

Use Almond Bark In A Chocolate Fountain

Chocolate fountains can be that extra elegant touch at your party, whether it's a bridal event, baby shower or office reception. There are several recipes available online to compliment your fountain, but one of the easiest methods of creating a streaming cascade of chocolate decadence is using almond bark candy melt. Almond bark is available at most grocery stores in a variety of flavoring, including white chocolate, peppermint, milk chocolate and dark chocolate.

Instructions

1. Set up your chocolate fountain according to directions.

2. Place water in the bottom of your double boiler pan, and heat until boiling. Keep at a rolling boil.

3. Chop up the almond bark into smaller, easier-to-melt pieces. Place in the top pan of the double boiler. Place the top pan on top of the bottom, which should have boiling water in it.

4. Keep the double boiler on the stove until the almond bark has melted. Stir continuously while the almond bark melts.

5. Once the almond bark is melted, add a couple tablespoons of almond oil to the liquid. It will not impact the flavor, but will thin the bark so the fountain can operate properly.

6. Pour the melted chocolate into the fountain, per the fountain's directions. The almond bark should sheet over the tiers of the fountain.

7. Serve with dipping foods. Some popular choices include sliced fruit, cookies and breads.

Tags: almond bark, double boiler, almond bark melted, bark melted

Cook Pork Chops In A Smoker

These fresh pork chops are just waiting to be smoked.

While there are many ways to cook a pork chop, none imparts the unique flavor and aroma that smoking does. The slower cooking time and lower temperatures of smoker cooking results in juicier, more tender and more succulent pork chops than other methods of cooking. The variety of flavors that can be attained from combinations of seasonings and different types of wood are endless. Whether you are an expert home chef or a beginner, seasoning and smoking delicious pork chops at home is easy and rewarding.

Instructions

1. Season your pork chops. Many smokemasters claim that brining pork before smoking yields the best flavor. To make a basic brine, combine 3/4 cup salt with one cup water. If you like, you can add any combination of herbs, spices, and other flavorings to this base. There are countless brine recipes available online, or feel free to experiment with seasonings to suit your taste. Soak your chops in the brine overnight before smoking.

Instead of brining, you can also use your favorite marinade, dry rub, or simply some salt and pepper to season the pork.

2. Select your wood. Along with your seasoning, the type of wood you choose will give your chops the unique flavor only smoking can provide. Woods such as hickory and mesquite will generally yield a stronger smoke flavor while "fruit woods" like apple and cherry will be sweeter and more subtle. As with seasonings, you can mix types of wood to find your favorite smoke flavor.

3. Smoke the chops. Fire up your smoker according to your model's instructions. The target temperature in your smoker should be around 225 to 250 degrees Fahrenheit. Cooking time will vary according to the thickness of your chops, but 1.5 hours per pound of meat is a good estimate to begin with.

4. Check for doneness. Once your estimated smoking time has elapsed, check the pork chops internal temperature by inserting an instant read meat thermometer in the thickest part of the chop. The USDA recommends a safe internal temperature of 160 degrees Fahrenheit.

5. Let the meat rest. One of the most common mistakes made in home barbecue is cutting into the meat immediately upon removing it from the heat. Allowing the meat to rest untouched for ten minutes after cooking allows the juices to settle and the internal temperature to equalize, which results in a juicier and more flavorful pork chop.

Tags: internal temperature, pork chops, your chops, before smoking, degrees Fahrenheit