Tuesday, November 16, 2010
The Thrifty Things: Hershey's Holiday Candies (giveaway)
The Thrifty Things: Hershey's Holiday Candies (giveaway): "One of my favorite childhood memories was retrieving my stocking to find what sorts of goodies Santa had shared with me. I was usually annoy..."
Monday, October 4, 2010
Candy Corn Cookies
HARVEST TIME!!!
Click on the title for some fun treats to make with your kids! Enjoy :)
Click on the title for some fun treats to make with your kids! Enjoy :)
Thursday, September 30, 2010
Thursday, September 23, 2010
TACO SEASONING
The Best Tacos! Are you ready? Try this seasoning and recipe and let me know what you think!
This recipe also makes a great gift to give with attached recipe! Enjoy :)
If you make a huge batch, then use 3 1/2 TBSP for your taco recipe! No more $1 packets of sodium filled taco seasoning to store in your drawer or hurt your heart :)
1 Tbsp chili powder
2 tsp onion powder
1 tsp garlic powder
1 tsp Cumin
1 tsp spanish paprika
1 tsp mexican oregano
1/2 tsp sugar
3/4 tsp sea salt
1/4 tsp pepper
1/4 tsp chipotle chile powder
1/2 tsp corn starch
1/4 tsp tumeric
1/4 tsp cilantro
Above is the seasoning mix and can be stored in an airtight container for 6-12 months.
The above is equal to approx. 3 1/2 Tbsp or 1 serving for the recipe below.
Recipe is great for Taco meatloaf, Tacos, Taco Burgers, or use your imagination...
Tacos
1.2 - 1.25 lbs ground meat: beef, chicken, turkey
brown in 1-2 Tbsp olive oil and drain grease off.
Add seasoning and 1 Tbsp. Tomato Paste (optional) or Taco Sauce (this is what we use!)
Stir to incorporate and bloom the seasonings (warm and smell)
Add 3/4 c. liquids (we use 1/2c. water and 1/4c. beer) (have also used 1/2c. water and 1/4 c. orange juice) and bring to boil. Add the juice of 1/2 a lime or 1 tsp from bottle. Reduce to simmer 10-15 minutes till liquids absorbed.
This recipe also makes a great gift to give with attached recipe! Enjoy :)
If you make a huge batch, then use 3 1/2 TBSP for your taco recipe! No more $1 packets of sodium filled taco seasoning to store in your drawer or hurt your heart :)
1 Tbsp chili powder
2 tsp onion powder
1 tsp garlic powder
1 tsp Cumin
1 tsp spanish paprika
1 tsp mexican oregano
1/2 tsp sugar
3/4 tsp sea salt
1/4 tsp pepper
1/4 tsp chipotle chile powder
1/2 tsp corn starch
1/4 tsp tumeric
1/4 tsp cilantro
Above is the seasoning mix and can be stored in an airtight container for 6-12 months.
The above is equal to approx. 3 1/2 Tbsp or 1 serving for the recipe below.
Recipe is great for Taco meatloaf, Tacos, Taco Burgers, or use your imagination...
Tacos
1.2 - 1.25 lbs ground meat: beef, chicken, turkey
brown in 1-2 Tbsp olive oil and drain grease off.
Add seasoning and 1 Tbsp. Tomato Paste (optional) or Taco Sauce (this is what we use!)
Stir to incorporate and bloom the seasonings (warm and smell)
Add 3/4 c. liquids (we use 1/2c. water and 1/4c. beer) (have also used 1/2c. water and 1/4 c. orange juice) and bring to boil. Add the juice of 1/2 a lime or 1 tsp from bottle. Reduce to simmer 10-15 minutes till liquids absorbed.
Sunday, August 22, 2010
KITCHEN TIP....
Kitchen Tip: Flour Storage
Wow, what a title... I'll be discussing flour storage. All purpose flour can be stored at room temperature in a tightly sealed container for one year. You can double this amount of time by either storing it in the fridge or freezer. Whole wheat flour is a little different, it tends to go rancid faster. It can be kept in the fridge for 8 months and in the freezer for 2 years. Keeping it in a container at room temp it will last for a few months.
One tip I can give you to remove possible Weevil infestation - when you buy the flour, put it in the freezer for 3 days before putting it into your storage container. This kills all Weevil and Eggs that may be in the flour. (There is an allowable number of bugs that can be in the flour and still be sold – disgusting=yes, but true. However if you think about the fact that wheat is grown outside, etc it is understandable-nature is nature.) I have done this for the past 3 years and have not ever had Weevil in my flour, it has been great!
Wow, what a title... I'll be discussing flour storage. All purpose flour can be stored at room temperature in a tightly sealed container for one year. You can double this amount of time by either storing it in the fridge or freezer. Whole wheat flour is a little different, it tends to go rancid faster. It can be kept in the fridge for 8 months and in the freezer for 2 years. Keeping it in a container at room temp it will last for a few months.
One tip I can give you to remove possible Weevil infestation - when you buy the flour, put it in the freezer for 3 days before putting it into your storage container. This kills all Weevil and Eggs that may be in the flour. (There is an allowable number of bugs that can be in the flour and still be sold – disgusting=yes, but true. However if you think about the fact that wheat is grown outside, etc it is understandable-nature is nature.) I have done this for the past 3 years and have not ever had Weevil in my flour, it has been great!
Friday, May 14, 2010
Friday, April 23, 2010
PAN FRIED CHICKEN BREAST with Oregano Garlic Butter
1 garlic clove
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1 tablespoon chopped fresh oregano
1/4 teaspoon dried hot red pepper flakes
4 chicken breast halves with skin and bones (2 to 2 1/4 lb)
1 tablespoon olive oil
Mince garlic and mash to a paste with salt using a large heavy knife.
Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.
Pat chicken dry. Cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter. Season chicken with salt and pepper.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes. Turn chicken over and cover skillet, then cook until chicken is just cooked through, about 10 minutes more. Spread remaining oregano garlic butter over skin of chicken.
Read More http://www.epicurious.com/recipes/food/views/Panfried-Chicken-Breasts-with-Oregano-Garlic-Butter-108172#ixzz0lyFA6yfF
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1 tablespoon chopped fresh oregano
1/4 teaspoon dried hot red pepper flakes
4 chicken breast halves with skin and bones (2 to 2 1/4 lb)
1 tablespoon olive oil
Mince garlic and mash to a paste with salt using a large heavy knife.
Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.
Pat chicken dry. Cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter. Season chicken with salt and pepper.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes. Turn chicken over and cover skillet, then cook until chicken is just cooked through, about 10 minutes more. Spread remaining oregano garlic butter over skin of chicken.
Read More http://www.epicurious.com/recipes/food/views/Panfried-Chicken-Breasts-with-Oregano-Garlic-Butter-108172#ixzz0lyFA6yfF
Monday, March 29, 2010
RECIPES
New recipes and pictures coming very soon, stay tuned! Got away from keeping up with this blog for awhile due to my own personal computer having issues - we are up and running again and looking forward to adding many new delicious ideas to our blogs... So please become a follower to our blog and stay in touch...Thanks for your continued support! ALSO please check out the links to various others on the site as well - great blog for coupons at top right corner as featured on Nightline!
Also on twitter and facebook! :)
Also on twitter and facebook! :)
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