Creamy Chicken Biscuit Pies

Image by Bacon And Tofu via Flickr

Spring's here, but a lot of people are still seeing cold weather. This is a warm and filling meal that's also quick and easy. If you have some leftover turkey or ham from Easter dinner this weekend, you can use that instead of the chicken. Serve with a salad for a complete meal.

What You Need:

3/4 C of milk
4 t flour
1/4 t pepper
1 (10.75 oz.) can condensed minestrone soup
2 C cooked chicken, cubed
1 (3 oz.) pkg. cream cheese, cubed
1 (5 ct.) pkg. refrigerated country style biscuits

How to Make It:

Allow the oven to preheat to 375 degrees.
Pour the milk into a jar with a tight fitting screw top lid.
Add the flour and pepper to the milk.
Place the lid on the jar and shake until all the ingredients are combined.
Place the soup into a saucepan and place over medium heat.
Pour the milk mixture into the soup.
Cook the mixture stirring constantly until thick and bubbly.
Stir the chicken into the mixture.
Add the cream cheese and cook, stirring often, until the cheese has melted.
Pour the mixture into 4 ungreased 10 oz. baking cups.
Separate the biscuits and cut each biscuit into 5 pieces.
Place 5 pieces on top of the baking cup.
Place the cups in the oven and bake for 15 minutes or until golden on top.

Makes 4 servings


Preparation Time: approximately 15 minutes
Cooking Time: approximately 15 minutes
Total Time: approximately 30 minutes

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Storing Homemade Sauces, Jams and More

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Making your own canned goods is good for the soul. There's something about putting your time and effort into making something for your friends and family that brings a sense of pride and accomplishment, and of course, the compliments don't hurt the ego either!

Once you have created the best sauce or jam and enjoyed the first batch over a warm plate of pasta or spread out on a steaming hot biscuit, you are left with one dilemma; how should you preserve your precious prize? One way would be to toss it in a zip-lock bag and hope that it tastes as good as when it was made. But really, there's no need to take chances with your marmalade in a snap-seal bag; canning is the way to go!

Canning is a great way to store your savory sauces and other tasty treats for later use. Canning works because it heats food to kill bacteria while sealing them in a glass or metal container, which prevents them from spoiling. Have canning supplies handy when you make your sauces or jams, and you can keep more of your food fresh for use during the off-season.

Let’s take a look at some of the common supplies needed to start canning:
• Boiling-water canner - Basically just a big pot, mainly used for canning jams, preserves, jellies and marmalades.
• Pressure canner - Similar to a pressure cooker, the lid locks down to keep steam in. This canner is great for thick sauces that are full of fresh vegetables.
• Canning jars - Commonly called Mason Jars, these are the glass jars that usually come with metal screw on lids. They create very tight seals and are perfect for canning just about anything.
• Lids and bands - Lids, sometimes known as "flats," should be new and never reused because they may not seal properly the second time. Bands are the screw on portions that go around the lids to help them stay locked in place.

Once you have all of those supplies, it is time to start making use of the vacuum effect that is so commonly used by large canned food distributors. When the jars are heated up in the canner, they become airtight and lock in the same flavor that was present before the canning took place. This is the best way to preserve your preserves and to store your sauces.

If there is usually not enough left to worry about going through the canning process, but you still want to save some for a use later in the week, just make sure that the container you are using can achieve an airtight lock. The best thing to do is to invest in a vacuum sealer. These gadgets will act the same way as a canner does, by extracting out all of the air, but can be used more efficiently on smaller amounts.

The most important thing, and this cannot be stressed enough, is to make sure that there is an airtight seal on whatever container you are using. This will keep the flavors of you goods locked in while keeping the flavors of all the other food in the fridge, locked out. Because the last thing you want is your grandmother's grape jam tasting like the fried catfish you made the day before. Practice Safe Storage!

Herb Coated Baked Fish

Image by jules:stonesoup via Flickr

So - you just walked in the door and realized you didn't take anything out of the freezer this morning. So what do you do, call for pizza.... again? Of course not - you can take fish right out the freezer for this quick and easy recipe that only has four ingredients - all kitchen staples.

What You Need:

1/2 C herb stuffing mix, crushed very fine
2 T of margarine, melted
4 frozen fish portions
2 t lemon juice
Lemon slice (optional)

How to Make It:
Pre-heat your oven to 425 degrees.
Lightly oil a rectangular baking dish, or spray with non stick cooking spray.
Place the stuffing mix into a bowl.
Add the melted margarine and toss to coat the stuffing well.
Lay the fish into the prepared baking dish.
Drizzle the lemon juice evenly over the fish.
Spread the stuffing mix over the top.
Lay a thin slice of lemon on top of each piece of fish, if you'd like.
Bake for 18 minutes or until the fish flakes easily with a fork.


Makes 4 servings

Any type of frozen fish will work in this recipe. If you have a favorite stuffing mix other than herb, give it a try! You can also add a little grated Parmesan cheese to the stuffing mix before adding the melted butter, or just sprinkle it on top before baking.

If you have a rice cooker, you can cook the rice while the fish is baking - put some broccoli and cauliflower in the steamer tray of your rice cooker, and dinner will all be ready in less than 30 minutes.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 18 minutes
Total Time: approximately 28 minutes

Nutritional Information: (approximate values per serving)

Calories 183; Fat 9g; Saturated Fat 4g; Carbohydrates 6g; Fiber 1g;
Protein 18g; Cholesterol 76 mg; Sodium 401 mg

Storing Fresh Fruits and Vegetables

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Nothing beats a well-developed strawberry, with all of the juices flowing and the sweet taste running down your chin. Or maybe you aren't a big fruit fan, but a bowl of bright green broccoli really gets you going. Either way, whether you like fruits, vegetables or a combination of both, there are different ways to store them so they retain their freshness. Here are a couple of ways to store your produce to help it retain it's freshness and vitamins:

Open Spaces
Some fruits and vegetables are not supposed to be chilled. Bananas, for instance, are best left to their own devices, on the counter. Avocados are another fruit that are usually left to ripen out in the open. The best way to judge is by seeing how the food is found in your local grocery store; whatever method they use is probably the best way to store them at your house.

Refrigerator
While some fruits and veggies are best left in the open air, others need to be refrigerated in order to maintain their vibrant color and great taste. Again, use the rule of thumb, wherever you find them in the store, keep them the same way at home. Leafy greens and vegetables with stalks or stems usually do best in the refrigerator, which slows down their ripening process.

Freezing
A great way to store fruits and vegetables for the long haul is by freezing them. This takes them at the peak of their flavor and color and puts a sudden halt to the ripening process.

Before freezing vegetables, they should be blanched for a few minutes. This allows the colors to come out and the flavors to develop. Once they have been blanched, they should be left to cool to room temperature and then frozen individually before being bagged up. Laying them out on a sheet pan and put into the freezer for three to five hours can do this. Once they have started to freeze, then and only then, should they be bagged together.

Fruits are a little different. Because of the sugar content in most fruits, the cells need to retain the sugar content, so it is advised to freeze the fruits in simple syrup or a sugar compound with a little ascorbic acid to slow down the oxidation process. When oxidation occurs, the fruit turns discolored and brown. This doesn't really harm the fruit itself, but it does lose a lot of its appeal. (hehe... bananas lose their apPEEL)

Drying
Another popular storage method for fruits and vegetables is to dry them in a food dehydrator. Dried foods can be stored in an air-tight container in your pantry for extended periods of time without worry of spoiling. Consult your dehydrator for the appropriate drying temperature and length of time for best results.

No matter how you store your fruits and vegetables, make sure you pick them at the peak of their ripeness and during the appropriate season. Once stored properly, you will be able to enjoy the best foods all year long and while others are digging through the grocery store, you can have the juices running down your chin.

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Twilight Cupcakes

I suppose you don't need me to tell you that Twilight is HUGE - especially if you have a pre-teen daughter. I have boys and don't even live in the US, and yet still see the effects of it's popularity here. So, if you have kids that are into Twilight you might be very interested in today's give-away - Twilight Cupcakes! Even if you aren't a Twilight fan, you'll love the recipes in this downloadable eBook. So check it out - if it doesn't make you a Twilight fan, it'll definitely make you a fan of cupcakes!

Unofficial Twilight Cupcake Book

Vegetable Fettuccine Dish

Image by Vincent Ma via Flickr

Ever have one of those night when you just don't feel like doing a lot of cooking? This is the side dish for you. It's so colorful, you can serve it with a very simple meat dish, and it'll look like you slaved for hours. Put boneless chicken breasts in the oven with a little olive oil, salt and pepper while the water boils for the pasta, and they'll be ready when you are.

What You Need:

1 (9 oz.) pkg. spinach fettuccine
1 T of olive oil
2 T green onion, chopped
2 C of tomatoes, chopped
1/2 C of carrots, chopped fine
1/4 C oil packed sun dried tomatoes, drained well
1/2 C feta cheese, crumbled

How to Make It:

Cook the pasta as directed on the package.
Drain well and return to the pan and keep warm.
Place the oil into a large skillet positioned over medium heat.
Stir in the green onions and cook for 1 minute, stirring often.
Add the fresh tomato, carrots and dried tomatoes.
Cover the skillet and cook for 5 minutes, stirring once.
Add the mixture to the pasta and stir to blend in well.
Sprinkle the cheese over the top just before serving.

Makes 4 servings

Place a serving of pasta on each plate, and lay the chicken breast (or other meat) on top. Give your dish a little extra color by using fresh yellow tomatoes instead of red. Feta cheese can be found in different flavors including garlic and herb or peppercorn. Try one of these to give your side dish an extra kick. If feta cheese isn’t one of your favorites substitute crumbled blue cheese instead.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 30 minutes

Nutritional Information: (approximate values per serving)
Calories 311; Fat 11g; Saturated Fat 4g; Carbohydrates 44g; Fiber 2g;
Protein 13g; Cholesterol 73 mg; Sodium 250 mg

Image by heathertea via Flickr

Between jobs, grocery shopping, cleaning and other household chores, busy mom's never seem to have enough time in the day to get it all done. Add in things like Little League and school meetings, and there simply aren't enough hours in the day! However, there are things you can do at home to make some of you jobs easier and save some of your precious time.

1. Make a weekly or monthly menu. Plan out meals and ways to use leftovers ahead of time. Plan in a couple nights a month for take-out or pizza. Once you have a weekly or monthly plan done, you can use it over and over. This will save you time when trying to think up 'what's for dinner tonight'.

2. Save time shopping by making a pre-printed shopping list. It's easy to know what you need to buy each week when you use your menu from the previous tip. It's also a good idea to keep the list hanging in the kitchen so you can make a note of anything you're running low on. Grocery shopping takes less time when you already know what you need to buy. And, no more late night trips to the convenience store to pick up milk for breakfast the next day!

3. Pay bills online. It's so much faster to do, and there's no worry about running out of stamps or last minute trips to the post office.

4. Use aluminum foil to cover baking pans and toaster oven trays to prevent stuck on messes and make clean up a breeze. And after dinner, just fold the foil up over the leftovers - no need for storage containers!

5. Are your mornings hectic? Get as much ready as you can the night before: Set out clothes for work or school, prepare school lunches, plug in your cell phone to charge.

6. No time to cook? Use Dutch ovens and slow cookers to save yourself some time. Serve healthy, hearty meals for your family that cook while you're doing other things. Chicken dishes, roasts or casseroles are among the dishes that are super easy to prepare all in one dish.

Want to learn more about using round French ovens to save time in the kitchen? Stop my Le Creuset Round French Oven site and find out more about their use.

Safe Food Storage: Keeping Meats Safe During Storage and Thawing

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Did you know that if you don't thaw meat the right way, it can cause harmful bacterial growth? We all know how important it is to cook meats, poultry and fish to certain temperatures, but a lot of people don't understand the importance of thawing meat correctly. It's also super important that you store meats correctly, and the way that you store it can actually help out with thawing. If you follow these easy rules to storing and thawing meat, you'll find that it will last longer and taste better when you cook it.

Meat

Meat has different rules than poultry and fish, but the basic ideas are the same - we want to prevent the growth of harmful bacteria. Depending on when you plan to use the meat, your storage techniques will vary and the storage time makes a difference in the best ways to thaw. Here are some storage and thawing rules to follow for safe meat handling.

1. Storage – It is important to keep meat chilled to 40F degrees or lower to prevent the growth of bacteria. When you get home from the store, you should immediately put the meat away. Double check the temperature in your refrigerator to be sure it's between 35 and 40 degrees and that your freezer is at zero degrees or a little below.

If you plan on storing large amounts of meat, break it down into smaller portion sizes before freezing because this will make thawing easier. For instance, if you buy a 5 lb pack of ground beef, break it up into 1 lb packages to freeze. Otherwise, keep the meat in the original packaging if possible, and make sure there are no holes or perforations in the packaging. Most typical meats can be stored in the refrigerator for up to two days at the proper temperature. If you are not planning to use the meat before this time, you should freeze it. If you don't plan on using the meat within two months, over-wrap the package with a heavy-duty plastic wrap or put it into an acceptable freezer bag.

2. Thawing – The best way for meat to thaw is in the refrigerator. This does mean there is some prior planning on your part before cooking, but meat defrosted in the refrigerator can be refrozen before cooking; thawing any other way, make sure you cook the meat before freezing.

Meat can also be defrosted faster by putting it in a leak-proof plastic bag and submerging it in cold tap water. Do not use warm or hot water because this will cause the meat to start the bacterial growth before the cooking process begins. Thawing in the microwave is another acceptable way because, unlike soaking in warm water, the microwave thawing process happens quickly enough that no bacterial growth will occur.


Poultry

Poultry follows the same basic guidelines as meat, except for the maximum storage time. Uncooked chicken, turkey or fowl can be stored in the freezer for up to nine months if it's already cut up into parts, and whole birds can be stored for a year. For thawing, the best way to thaw is in the refrigerator or under cold tap water. It is not recommended to thaw poultry in the microwave due to salmonella growth.

Fish

Fish is a really tough item to store and keep fresh. If it's not stored right, it'll get that “fishy” smell that ends up overpowering all the other foods and seasonings when you cook it. To properly store fish, keep it in the original wrapper and give it plenty of room in the refrigerator so air can circulate around it. This let's the fish age properly without getting smelly. If you're not planning on cooking the fish within two days, wrap it tightly in moisture-proof freezer paper and store it in the freezer. Thaw in the refrigerator or in cold tap water.

Live shellfish should be refrigerated in lightly covered containers – not airtight. Inspect all live shellfish before cooking to make sure they are not damaged or dead. Here is a little hint, if the shell is tapped with your finger, a live shellfish should close up. Discard any shellfish if they die during the storage process or if their shells crack or break.

If you store and thaw meat correctly, you'll end up with the best tasting results AND avoid food poisoning. If you have any doubts about the safety of meat after storage, toss it out and get something fresh. Be sure to check the guidelines for other storage and thawing techniques listed on the USDA website and enjoy the best meat you have ever tasted.

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Tart Apple Chicken Dijon

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The last couple of recipes I've posted made heavy use of pre-packaged convenience foods from the supermarket, and many people think that 'quick and easy' types of meals will always involve some sort of short cuts. Well, this recipe is just to prove that idea wrong! This scrumptious chicken takes little time to cook and the kids will love it. Serve it with rice or mashed potatoes and your favorite vegetable. Tart apples, like Granny Smith, are best in this recipe.

What You Need:

4 boneless, skinless chicken breasts
1/2 t salt
1/2 t pepper
2 T of butter, divided
1 tart apple, cut into wedges
1/3 C of whipping cream
2 T of Dijon mustard

How to Make It:

Butterfly the chicken breasts by cutting them from the long side and not quite all the way through.
Lay the chicken breasts open and season with the salt and pepper.
Place 1 T of the butter into a skillet over medium high heat.
When the butter has melted lay in two of the chicken breasts.
Cook for 4 minutes or until browned then turn.
Continue cooking 3 minutes longer or until the chicken is no longer pink.
Remove the chicken to a warm platter.
Cook the other two chicken breasts in the same manner.
Place the remaining butter into the skillet and melt.
Stir in the apple.
Cook 3 minutes, stirring frequently or until tender.
Stir the whipping cream and mustard into the apples.
Stirring almost constantly, cook for 3 minutes or until hot and bubbly.
Serve the apple mustard sauce over each piece of chicken.

Makes 4 servings



Preparation Time: approximately 20 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 30 minutes

Nutritional Information: (approximate values per serving)
Calories 342; Fat 16g; Saturated Fat 9g; Carbohydrates 6g; Fiber 1g;
Protein 40g; Cholesterol 142 mg; Sodium 407 mg

What Containers Do You Have in Your Pantry or Kitchen?

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As busy moms, we're always looking for ways to make the kitchen more organized and easier to work in. Having a good supply of storage containers is one of those things that's a must. Containers serve multiple functions in the pantry and freezer. From organization to keeping foods fresh, the right containers are a useful tool for any home. When you walk in from a long day at work, instead of rifling around through the pantry without a clue of what's in there, organized containers make it simple to find exactly what you want. In the freezer, the right containers also help keep your food from getting freezer burn and becoming a waste of money. In the fridge, labeled containers let you know that you do in fact still have some of those beans left over from Friday.

No matter how you use your containers, choosing the right container for the job is important for both organization and food safety. Here are some tips on choosing the right containers for your needs:

Pantry

Storing food in the open can be a risky business without a proper container. Many foods, in a non-refrigerated setting, can go bad well before their expiration date and will not show any signs of such until the day you go to get them out and the smell is rancid. Having the right container makes it possible to keep foods longer and to keep your products organized.

Freezer

Freezer burn is one of the worst things that can happen to foods stored in the freezer. Freezer burn occurs when thousands of tiny water molecules turn into ice crystals within the food. It causes the food to loose moisture and to have that typical “parched” look. Not only does the water escape and freeze, but also, oxygen gets into the pores of your food, causing the once-bright color to fade and the flavor to dissipate. Proper storage in containers fit for the freezer will help to reduce the amount of freezer burn your foods endure as well as save you money because less will need to be thrown out.

Fridge

The fridge

What to look for

No matter where you plan on using containers, there are a few basic rules to follow in choosing the right ones.

1. Air tight – Make sure your container has a good locking mechanism and a rubber seal that goes around in order to seal out air and moisture. This will slow the process of spoiling and also keep the contents inside fresh for a longer period of time.

2. Different sizes – The more sizes you have, the less space you waste. By filling a container up as much as possible, there is less room for air inside the container, and that keeps food fresher longer. And of course, having different sizes makes it convenient to stack, store and save different products; there is no reason to keep raisins in a container meant to hold spaghetti.

3. Easy marking surface – It's important to have containers with a surface that's can be written on and erased. It makes organization and finding things a lot easier when your containers are labeled. Second best option would be using masking tape or a label maker.

A good container makes all of the difference when storing your food in your pantry or freezer. If you don’t have a set of decent quality containers, go to the local store and pick some up, just remember, they don’t have to be expensive in order to meet all of the criteria.

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Gravy Beef Tips with Mashed Potatoes

Continuing on our quest for quick and easy meals in a hurry, this super simple meal of Beef Tips and Mashed Potatoes only needs a simple steamed vegetable as a side dish to make it a complete meal. Don't forget to pick up some crusty rolls from the bakery on the way home - perfect for sopping up the gravy.

What You Need:

1 small onion, thinly sliced
1 can of mushrooms
1 (17 oz.) pkg. cooked beef tips with gravy
1/2 C beef broth
1 (20 oz.) pkg. refrigerated mashed potatoes
2 T of margarine
1/8 t pepper

How to Make It:

Saute the onion in a small amount of butter or oil in a large skillet.
Add the mushrooms, and stir together.
Empty the beef tips with the gravy into the skillet.
Stir in the beef broth.
Cook over medium heat, stirring often, for 10 minutes or until heated through.
Prepare the mashed potatoes as directed on the package.
Stir the margarine and pepper into the prepared potatoes.
Serve the beef tips with gravy over the potatoes.

Makes 4 servings



Preparation Time: approximately 20 minutes
Cooking Time: approximately 15 minutes
Total Time: approximately 35 minutes

Nutritional Information: (approximate values per serving)
Calories 372; Fat 15g; Saturated Fat 6g; Carbohydrates 36g; Fiber 2g;
Protein 23g; Cholesterol 64 mg; Sodium 1,174 mg

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Make it Spicy!

The great debate will always rage on for the essential spice spot in the kitchen. What spices should I keep on hand? Every starter chef has asked this question at some point or another, only to find the standard black and white, boring list that everyone else has.

Of course, any kitchen should have salt - not really a spice, salt is more of a flavor enhancer, and brings out the taste of anything it's sprinkled on. Black pepper is salt's 'partner in crime', although white pepper has started to have more and more of a following too. Use white pepper when you want the flavor but don't want little black spots floating in your cream sauce. Personally, I'm a garlic freak, and put it in almost everything. I even add a couple crushed cloves to my rice while it's cooking. Basil and oregano are a couple of other basics that should be in every kitchen, and many people swear by rosemary and sage - sage in particular brings a delicious, savory flavor to foods.

The only problem with these spices is that they're so commonplace, they've started growing familiar to the tongue. Did you know that your has over 10,000 taste buds? Our tongues are made to enjoy many different flavors, so it is safe to say that the tongue can grow tired of the same spices day after day. So with that in mind, here are 5 new spices that you should try:

1. Crushed Mint – Mint is a very romantic spice. It is the Romeo of spices and is sensuous on savory dishes, such as lamb and vegetables, while also a welcome deviation on deserts and fruits. The versatility of mint goes beyond food and adds a touch of class to almost any drink, including teas and other adult beverages. Studies show that mint also helps to produce stomach acid, thus aiding in digestion, which is a great thing if you like to eat. Another known fact about mint is that it repels rodents, which is why my grandmother always had it growing in her back yard. I used to love going out to pick a few sprigs to put in my 7-up - such a refreshing drink, and I felt so grown up!

2. Bay Leaves – While these delightful leaves are commonly found in kitchens worldwide, they are hardly ever used except for soups, gumbo and the occasional turkey on Thanksgiving Day. This spice is rich in vitamin A and C and was once used to crown Roman Gladiators – reason enough. Next time, try bay leaves in your beans, casserole or roast. I'm especially fond of using them in lentils. The longer the cook time, the more flavor will be pulled from the leaf. Just make sure to remove the leaf before eating, otherwise you will get a shock of strong, woodsy flavor when you bite down.

3. Mustard Seed – Just like the common condiments, these little balls are bursting with a spicy and noticeable flavor. It comes in a variety of colors and flavors, so why not try them all? Grinding up the seeds adds a beautiful color and taste while cooking rice. Using whole seeds while oil is warming, allows the seeds to pop open, releasing their sharp flavor to permeate the oil. Ground mustard seeds also go well on meats such as chicken and lamb; add a little mustard seed and brown sugar to your breading mixture and you have an extremely tasty and crunchy crust when baked.

4. Herbs De Provence – Herbs De Provence are, essentially, the Swiss Army Knife of the spice rack. This one combo-punch packs all of the common spices, such as basil, marjoram, thyme, sage, savory and rosemary. This mixture gives a full and robust flavor to any meat, and is really spectacular if you cook meats with a strong flavor, like venison or bison. It's also quite tasty on anything grilled. A little HDP on your shish-ka-bobs ties everything together and makes the meal memorable.

5. Pumpkin Pie Spice – This spice came in fifth place mostly due to the unique memories it invokes. Pumpkin pie spice is mostly used during the holiday season, and it's used for both baking and cooking. It's delicious sprinkled on eggnog in the place of nutmeg. Pumpkin pie spice is also phenomenal in pancakes and waffles to add that “wow, this is amazing” factor that hits you in the back of the throat. It can even be used in slow cooker recipes such as pot roast or chili. Try it in any place you would normally use cinnamon.

The next time you reach for your bland spices, slap your hand with the wooden spoon and remember to reach for something that will give your taste buds a kung-fu kick to the roof of your mouth and back.

Quick and Easy Pot Roast with Fruit

Image by are you gonna eat that via Flickr

Do you ever see those refrigerated, pre-cooked meat entrees in the grocery store and think to yourself, 'man, that would save me a lot of time, but... I want to feed my family home cooked!!' Well, today's recipe is all about taking that time saving staple and turning it into something unique and delicious for your family.

This throw it together pot roast is well worth the short time it takes to fix. Mix and match your fruits such as pears and plums to make this quick meal a family favorite.

What You Need:

1 (17 oz.) pkg. refrigerated cooked beef roast with juice (Try Hormel's Slow Simmered Beef Roast Au Jus)
1 T of butter
2 T shallots, minced
2 T of tarragon vinegar
1 C fresh apple wedges
1 C fresh peach wedges

How to Make It:

Pour the juice from the roast into a bowl.
Melt the butter in a skillet over medium heat.
Stir the shallots into the melted butter and cook for 1 minute.
Place the roast in the skillet with the shallots and reduce the heat to low.
Cover the skillet and simmer the roast for 10 minutes or until heated through.
While the roast simmers, add the vinegar to the reserved beef juice, and mix well.
Pour the juice over the top of the meat.
Lay the apple and peach wedges on top and along the sides of the meat.
Cover the skillet and cook 2 minutes longer.

Serve with brown rice and steamed broccoli for a delicious meal!

Makes 4 servings

Preparation Time: approximately 15 minutes
Cooking Time: approximately 13 minutes
Total Time: approximately 28 minutes

Nutritional Information: (approximate values per serving)
Calories 230; Fat 8g; Saturated Fat 3g; Carbohydrates 15g; Fiber 2g;
Protein 23g; Cholesterol 72 mg; Sodium 386 mg

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The Heart of Your Pantry - Staple Items

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Have you ever opened your pantry 30 minutes before dinner was supposed to be ready, only to find that you were out of everything? Well, maybe not everything, but you can't get much of a meal out of half a bag of pretzels and a can of frosting. Staples like pasta and canned tomatoes are essential to every pantry. Without these base foods, we, as cooks, are often at a loss when it comes time for dinner.

Staple foods are great for 5 reasons:

1. Make Meal Planning Easy – It is great to have a stocked pantry. Walk over, take a quick peek inside and automatically know what you plan on cooking for the whole week. Pasta with meat sauce on Monday, Beans and Rice on Tuesday and so on. This allows you to save time when the schedule gets busy, by having food readily available that doesn’t take forever to cook.
2. Rescue For Last Minute Meals – You forgot to take the pot roast out of the freezer this morning. It is now exactly 30 minutes until dinner time and even if you soaked the hunk of meat in boiling water, there is no way it will thaw and be able to cook by then. What to do? What. To. Do? Having your pantry stocked with staple foods allows these last minute meals to take the stress off of you. Go grab some canned chicken, salsa and some Orzo and make a Southwestern chicken pasta dish in less than 30 minutes.
3. Cooking On A Budget – Staple foods are generally cheap. Everyone uses them so many stores mark them way down to get people in the door. Staple foods are also good when it comes to cooking on a budget. Because they are so affordable and can be used as the base to a huge number of dishes, they are great to have around in a frugal kitchen.
4. Feeding Large Groups Of People – Food is a great way to build relationships. Oddly enough, everyone likes food and they all know someone who can and should be invited to come have some; at your place. Next thing you know, the neighborhood is lined up in your living room and you were only planning to cook for two. Staple foods to the rescue. You need only look to your pantry for welcome relief. It truly is amazing how many people a couple boxes of pasta can actually feed.
5. Provide Comfort – It is amazing to look how many comfort foods came from standard pantry items. Take for instance, tomato soup and grilled cheese; or mashed potatoes and gravy; or even biscuits and jam. They have to be affordable, be able to feed large groups of people, store easily and make cooking a breeze.

Staple foods are easy to store, last for a while, and make preparing a healthy dinner easy and affordable. The best thing to do is to keep your pantry filled with staple foods at all times. Doing so will make life much easier, and not to mention, will give you some peace of mind if you ever get caught in a storm.

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Sirloin Steaks with Onions and Mushrooms

Image by pelican via Flickr

It seems like a lot of 'quick and easy' meals are some version of throwing together chicken with some pasta. Well, this is a quick and easy meal that not only saves you time in the kitchen but fulfills that urge for some red meat. It's a very satisfying meal when you throw it together with a microwaved baked potato and some cut up fruit.

What You Need:

1 T of butter
1 1/4 lb. boneless top sirloin steak, trimmed and cut into 4 pieces
3/4 t pepper
3/4 C beef broth
1 T teriyaki sauce
1 onion, cut into thin wedges
1 3/4 C fresh mushrooms, sliced

How to Make It:

Place the butter in a large skillet over medium high heat.
Heat until the butter has completely melted.
Sprinkle the pepper over both sides of all four pieces of steak.
Rub the pepper into the meat using your fingers.
Lay the steaks in the skillet and reduce the heat to medium.
Cook 5 minutes then turn the steaks over.
Continue to cook 4 minutes or until the steaks are done to your liking.
Remove the steaks and keep warm on a platter.
Pour the beef broth and teriyaki sauce into the skillet drippings.
Stir until blended, scraping any brown bits from the bottom of the skillet.
Cook for 4 minutes or until just beginning to bubble.
Add the onions and mushrooms.
Cook for 10 minutes or until most of the liquid has evaporated.
Place the steaks on plates and top with the onion mushroom mixture.

Makes 4 servings

Preparation Time: approximately 10 minutes
Cooking Time: approximately 23 minutes
Total Time: approximately 33 minutes

Nutritional Information: (approximate values per serving)
Calories 191; Fat 9g; Saturated fat 3g; Carbohydrates 3g; Fiber 3g; Protein 26g;
Cholesterol 62 mg; Sodium 403 mg

Peter Rabbits Family Recipes FREE eBook!

Image via Wikipedia

I found this great giveaway for y'all - If you or your child loves the Beatrix Potter book 'The Story of Peter Rabbit', this eBook is just for you. It includes the story WITH illustrations, and also comes with 9 great recipes using foods from the story - just in time for spring and Easter!

Peter Rabbit’s Family Recipes was written with several educational elements incorporated. For example, when using with children you could match the recipes to the story characters, sort the recipes by the order they were listed in the story, list the foods that different characters have in common, prepare the recipes, and the list just goes on. Just click on the name of the book, and then click on the 'download' link to save it to your own computer.

Have fun cooking with your kids - it's a great way to make family memories.

What's in Your 'Emergency' Arsenal?

If you went over and looked in your pantry, what would you find? Do the same thing with your refrigerator and freezer. Now take a look in the cabinet that you keep all the junk food stashed in – ok, close that cabinet, it won’t help any with what we are about to do. ;)

Chances are, if you are the average American home, you probably have some basic ingredients that are kept well stocked in case there is a rushed day. You know the ingredients that you can pull out at a moment’s notice and whip something together that will nutritiously satisfy your family for a night - while you make sure to actually take the pot roast out of the freezer so it can defrost this time.

The next time you're stuck trying to pull together a last minute dinner, stop for a second and think about the ingredients you are using. Could you add in another vegetable or try braising instead of pan-frying to change the entire taste and texture of your emergency meal?

The tongue has about 10,000 taste buds; you would be surprised how quick it becomes accustomed to flavors and textures. Shortly after that, boredom sets in and the tongue awaits something new to experience. In order to keep your tongue on its toes, figuratively speaking of course, it is always a great idea to change things up. This change can be as easy as working a new ingredient into a well-known dish.

Some of the world’s greatest dishes came from experimenting with certain foods. Take, for instance, the waffle cone or the potato chip. Both of these classics were invented by mistake. People playing around and experimenting with the ingredients they already had on hand turned out with a new product that was completely unique. Both of these are now huge successes around the world. Let’s take a look at what you may have in your pantry or fridge and see what new ideas can be formulated.

Pasta is a food that most people have in their arsenal of common foods. Next time you fix pasta, try adding in some raisins and olives for the sweet and salty feel of a slightly Mediterranean dish.

Run out of milk? That’s ok, just use yogurt to replace the liquid content in your cereal. Incorporate some bakers chocolate into your next batch of chili and deep fry the pickles in some flour before topping your next burger, for a different kind of crunch. There are many different ways to spice up your arsenal of food; it just takes a little creativity to keep out the mundane.

Step into the kitchen; pick up your pan and oven mitt and start adding in new ingredients. Don’t be afraid to try something completely out of the ordinary, after all, there are always the frozen pizzas as a quick and easy back up to a meal gone awry. Just stay away from the junk food cabinet unless you plan on a Twinkie Cheesecake – although regular potato chips make a great coating for fried chicken.

Moist and Fudgy Cherry Brownies

There’s nothing like a warm gooey brownie to make your heart swoon. These brownies, topped with chocolate covered cherries are even better. Serve them warm and eat them with a fork for a wonderful afternoon snack or after dinner dessert.

What You Need:

3 T unsalted butter, room temperature
1/2 C unsweetened chocolate, chopped
1 C of sugar
1 large egg, well beaten
1 C + 3 T flour
1/2 t salt
3/4 C pecans, chopped
1/2 C mini marshmallows
1/4 C milk chocolate chips
1/4 C maraschino cherries, chopped

How to Make It:

Preset the oven temperature to 350 degrees allowing the oven to preheat.
Place the oven rack into the middle of the oven.
Lightly spray an 8X8 brownie pan with a butter flavored non stick cooking spray.
Place the butter into a microwave safe bowl.
Add the chopped chocolate and place the bowl in the microwave.
Microwave on medium power 1 minute or until the butter is melted and the chocolate is soft.
Remove the bowl and stir until smooth.
Pour the sugar into the bowl and whisk until well blended.
Add the egg and vanilla and whisk again to combine.
Stir in the flour and salt until blended in well.
Fold in the pecans.
Spread the batter out evenly into the prepared pan.
Bake for 25 minutes.
Remove the brownies from the oven and quickly sprinkle evenly with the marshmallows.
Sprinkle the milk chocolate chips over the marshmallows.
Return the pan to the oven and bake 2 minutes longer.
Remove the pan from the oven and sprinkle the cherries over the top.
Let the brownies cool at least 15 minutes before cutting.

Makes 9 brownies

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