Easy Fried Rice

I made some yummy Fried Rice and enjoyed it so much I wondered why I haven’t tried making it at home before?…It’s so easy, and so good! I’ll definitely make it with chicken or shrimp next time!

Here’s my quick and easy recipe…

~ Easy Fried Rice ~

1 tbsp butter

1/4 cup diced onion

1/4 cup frozen peas

1/4 cup diced carrot

1/2 to 1 clove minced garlic

1 egg lightly scrambled

2 cups cooked white or brown rice

Soy sauce (I use low sodium)

Sesame oil

To a sauté pan or wok over med-high heat add butter. Next add onion and carrot-(I didn’t have any) and cook 2 minutes stirring until onions are slightly translucent. Add garlic and peas, stir to combine. Create a space in center of pan, add scrambled egg and cook until egg is done. Combine egg with other ingredients. Add cooked rice to pan and stir to combine. Add soy sauce (more or less to your taste) then stir to combine. Add a splash of *sesame oil-(don’t over do it, a little goes a long way, combine and taste before adding more!) *This is a must have ingredient for me for an authentic flavor.

Stir gently and continue stir frying until lightly browned. Serve and enjoy!

Steps of preparation:

Chicken Taquitos Cooked in the Air Fryer

I made these delicious Chicken Taquitos in our air fryer.

Taquitos are typically fried in oil, however these air fryer taquitos are just as crispy and tasty.

I used a store bought rotisserie chicken, some Mexican style cheese, soft corn tortillas and a few spices, that’s it! So easy and so delicious.

I also made some guacamole and used it as a dip for my taquitos along with some salsa and sour cream.  A new favorite treat for us!

- Chicken Taquitos -

Ingredients:

2 cups shredded chicken

1+1/2 tsp ground cumin

1 tsp chili powder

1 tsp paprika

1/4 tsp garlic powder

1 cup shredded Mexican style blend cheese, cheddar or pepper jack

12 Soft white corn tortillas

Olive oil cooking spray

Additional ingredients for toppings or dipping:

Salsa

Guacamole

Sour cream

Shredded Lettuce

Diced Tomatoes

Diced onion

Pico de Gallo

In a medium bowl add shredded chicken, spices, and cheese, mix to combine all ingredients.

Place tortillas between two damp paper towels and microwave for 20-30 seconds, this makes them easier to roll and helps prevent tearing.

To make the taquitos, place about a tablespoon of chicken mixture down the length of a warmed tortilla slightly off to one side and then roll tortilla edge over chicken mixture and continue to roll up tightly then place seam side down on air fryer basket or pan if baking. Continue for each taquito.

Spray generously with cooking spray.

Air fry or Bake at 425° for 15-20 minutes until golden brown and crisp.

Remove and serve warm along with additional ingredients for topping or dipping.

Enjoy!

Apple Slaw

I made this delicious no-mayo coleslaw that’s so good!  I prepared a huge bowl of it for my hubby and I a couple weeks ago and enjoyed it most of that week.  It gets better next day or more.

I just had to make it again this weekend and also wanted to share my recipe.  It’s so basic and so easy to make.

Cabbage, apple, carrot and red onion, dressed with olive oil, apple cider vinegar, white balsamic vinegar, lemon juice and salt & pepper.  I love it!  It tastes good and it looks good, it’s so colorful too!

Hubby named it...”Tam’s Apple Slaw.”  I hope you’ll give it a try and love it as much as we do!

~*~

~ Apple Slaw ~

- Ingredients:

1 small head Cabbage - shredded

1 Apple - cored, shredded (I used Gala)

1 Carrot shredded

1/2 red Onion - shredded

3 Tbsp Apple cider vinegar

3 Tbsp Extra virgin olive oil

2 Tbsp Lemon juice or from 1/2 Lemon

1 Tbsp White Balsamic vinegar

Salt & Pepper

- Instructions:

Shred the cabbage, apple, carrot and onion, I carefully used my mandoline or simply use a grater/shredder or food processor.

Combine all ingredients and mix well, adjust to taste. (If it seems too dry add more oil and vinegar, etc.)

~*~

I love the combo of the the main ingredients and the tang of the vinegars and lemon juice.

If you don’t like onion, leave it out. And, take an easy short-cut by using a prepared coleslaw mix. I made it without carrots before since I didn’t have any, but I prefer the sweetness and color that the carrots add!

This dish is perfect for any picnic, bbq, pitch-in or take-a-long, especially due to no-mayo!

I like getting extra veggies and fruits into my daily meals. This is a great way to do it!

Enjoy!

Patriotic Red White & Blue Salad

Serve up some patriotic food with this beautiful and delicious salad!

This salad is perfect for the Fourth of July holiday, or anytime!  A perfect summer salad too!

~ Red, White & Blue Salad ~

Salad greens, fresh Strawberries and Blueberries, Feta Cheese, and Walnuts

Serve with a salad dressing of your choice. We like a lite-Italian or Vinaigrette.

Wishing everyone a fun, safe and spectacular Fourth of July celebration!

~ God Bless AMERICA!...

Air Fryer Corn Tortilla Chips

Snacking happy!  I’m always looking for new ways to eat healthy, lighter or cut calories.  Snacks are important to help one stay satisfied between meals, but they can throw the balance way off if not careful!

We’ve been enjoying these guilt free Air fryer corn tortilla chips and salsa!  Two whole corn tortillas are only 100 calories, and Salsa is almost no-calorie at only about 10 calories per 2 TBSP!

These air fryer chips are so simple to prepare and so delicious!

To prepare:  I cut the whole soft corn tortillas into chips, put them in a single layer, spray lightly with olive oil spray, place them into the Air fryer and cook at 400° for approximately 8-10 minutes, then serve with some tasty salsa.

~*~

Happy “Cinco de Mayo!”

Today we are enjoying this!  We always love my homemade Guacamole with Salsa and fresh Air Fryer Corn Tortilla Chips!

~ Happy Hour goodness today!

Double Chocolate Zucchini Bread

Mmm!...Double Chocolate Zucchini Bread.

If you’ve never had zucchini bread, this is one to start with because you won’t believe there’s zucchini in it!  And, if you already like zucchini bread, and if you like chocolate too, you’re gonna love this!

I used a recipe I found awhile back and tweaked a bit to make it my own.  The double dose of chocolate from cocoa & chocolate chips makes this taste more like cake or brownies.  It’s so delicious!

Double Chocolate Zucchini Bread

Ingredients:

2 large eggs

1/3 cup honey

1/2 cup coconut oil (or vegetable oil)

1/2 cup brown sugar

1 teaspoon vanilla extract 

1 + 2/3 cups all purpose flour 

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/3 cup cocoa

2 cups finely shredded zucchini, (peeled-optional) gently pressed

1 cup chocolate chips

1/2 cup walnuts, chopped (optional)

Directions:

Preheat the oven to 350°F.  Lightly grease an 8 or 9 inch loaf pan.

In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.

In a separate bowl add the flour, baking powder, baking soda, salt and cocoa, mix well then combine with eggs and sugar mixture.  Mix until well combined. 

Stir in the zucchini and chocolate chips.    

Pour the batter into the prepared pan.

Sprinkle walnuts on top.(optional)

Bake the bread for 65 to 75 minutes, until a toothpick inserted into the center comes out clean.

Remove the bread from the oven, and let it cool for 10 to 15 minutes before removing from the pan onto a rack.

Cool completely before slicing; store well wrapped and at room temperature.

Enjoy!...

NOT Hot Wings!Lighter Version -'Tip'

Well, it's that time of year where most of us make resolutions and say "we are going to eat lighter and healthier and vow to lose to weight!"

Every little bit helps so I try to find ways to lighten up or cut the calories of foods I love.

I’ve found a way to satisfy my craving for “Hot Wings” in a much healthier way.

I call this NOT wings!  Grilled Chicken Breast with Buffalo Wing Sauce.

I completed my meal with Roasted Broccoli and a simple side Salad with Chunky Blue Cheese-Yogurt Dressing.   All the flavor without all the guilt!

Yummy!  Enjoy!

You're welcome!

Brussels SproutsEasy and delicious!

Mmmmm! I made these Brussels Sprouts for a side dish this evening. They’re a favorite and are so delicious.  And, so easy to prepare, too!

I hesitate to call this a recipe, it's pretty basic really.  A tablespoon or two of Coconut oil and a little salt & pepper is all I used.  Using fresh Brussels Sprouts, after rinsing and drying off on paper towels I trimmed off the ends and simply sliced each one in half.  I then cooked them cut side down for about 10-15 minutes in the coconut oil on med-high heat, then turned them over and lowered the heat for a few minutes until we were ready to eat.  My test for done-ness is when they soften up and are nicely browned or look caramelized.

I really love the flavor that the coconut oil adds, and it's a good for you "fat" too!  However, if you prefer you can use a different type of oil, olive oil, vegetable oil, etc.  I just think the coconut oil is what really makes these taste soooo good!  I love Broccoli prepared this way as well.  Oh, and I also like to sometimes add a little drizzle of Balsamic Vinegar reduction at the end of cooking.  This adds another layer of flavor. 

I find most people either love Brussels Sprouts or they ...simply don’t know what they’re missing!!!;)

If you love Brussels Sprouts, I think you'll love 'em prepared  like this!

Enjoy!...

A Romantic Table for Valentine's Day

I'm serving up some love and hearts!

I love these sweet little cookies “Mini Palmiers!”  Not only are they sweet and delicious, they look like hearts!  They are perfect for Valentines Day!

For a romantic table I’m using some roses, sweet treats and these heart plates I found years ago, they’re also perfect for Valentine’s Day!  I used a faux rose with a long stem and simply wrapped the stem around a pretty gold cloth napkin.  

Since I had used most of this table decor recently for the New Year table and was still enjoying the charger plates and place mats on their own, I only needed to change up or add a few things.  I also still had part of the previous centerpiece, however I removed the winter greenery and added more roses.

I often prefer to be able to change up the look without changing everything.  Not always, but sometimes.  Especially if using some favorite items or something that was recently purchased and I want to enjoy it a little longer without going to something completely different.  And in the long run that leads to inexpensive and easy decorating, which I'm always all for!  And, that simply makes for a much easier way of decorating sometimes.  It doesn't have to cost a lot to make it beautiful!

We'll be doing our Valentine's Day celebrating/dinner on the Saturday after.  Hmmm, I'll be needing to buy more of these sweet cookies by then! *wink* 

Wishing you a Happy Valentine's Day! 

Tammy’s Homemade Reuben Sandwich

~ I love making these at home...my way!

*Boars Head Corned Beef -shredded, Lacy Swiss Cheese, Sauerkraut, Seedless Rye Bread, grilled on a skillet lightly sprayed with Pam cooking spray.  I add a touch of Olive-Oil Mayo, Salt & Pepper to my Reuben sandwich, just before serving.

~ It’s truly the best Reuben! It’s sooo...Yummy!

- I prepare my Reuben Sandwich by placing a slice of cheese on both pieces of bread, then add some shredded corned beef.  Next is a layer of sauerkraut, (I drain off any juices from my sauerkraut first, by placing the amount needed in a mini strainer and pressing the juices out, you could do this with a cheese cloth if you have that instead.)   Put the two pieces of bread facing together.  Warm a skillet on medium heat and then spray with Pam cooking spray just before placing sandwich in skillet, lightly spray the top side of the sandwich with the cooking spray before turning it over to cook on the other side.   Flip carefully, and occasionally until desired golden brown and the cheese has melted some, and sandwich is warmed through.

}This is my take on Corned Beef & Cabbage!;)

The Reuben Sandwich is a simple, quick, and easy lunch, or dinner!   There are those who either hate it, or love it! I’m definitely the latter! :)
[I often find when ordering a Reuben Sandwich at a restaurant it’s loaded with butter or oil to grill it, and/or the sauerkraut is too wet, and that makes it a soggy mess!  My Sandwich is not!]

If you love a good Reuben Sandwich, try making one this way!

Enjoy!...

Cucumber, Tomato, Onion and Dill Salad

I am hanging on to Summer here, and that is easy to do with the temps still being around the high 80s and low 90s most days.  I'm fine with it for now, and I would honesty be fine with it year round!  With that being said, I am still enjoying cool and refreshing salads, along with foods prepared out on the grill.  We are fortunate to be able to continue to grill out most of the year here in Georgia, too.  Our Big Green Egg works for us all year long!

When it comes to sides, or salads, I enjoy changing it up.  There are favorites though that get a repeat 'cause they're so good and they're so easy.  This cucumber salad is definitely one of those.  I'm sure there are numerous cucumber salad recipes out there, this is my take on one.

It doesn't get much easier than simply chopping up some cucumbers, slicing some onion and adding grape tomatoes, then tossing them around with some balsamic vinegar, and fresh dill!

I like the simplicity of this salad and most of all I love the taste!  A tasty and delicious, low calorie salad that I often think I could eat the whole bowl of at one sitting!  I enjoy having it on hand for a quick side for lunch, or dinner.  And, it doesn't have to be summer to enjoy this salad, you can find the ingredients year round and make this when ever you like.

Cucumber Tomato Onion and Dill Salad

4-Servings

Ingredients:

2 Cucumbers, sliced into quarter inch slices

1/2 cup red onion, sliced thinly

1 cup grape tomatoes

2 tablespoons fresh dill, chopped finely or 1 tablespoon dried(fresh is better!)

1/4 cup white balsamic vinegar

Directions:

Partially peel cucumbers, I use a peeler and peel down the cucumber four times around the outside, or remove peel completely if preferred.  Slice cucumbers in half lengthwise, scoop out seeds, then slice crosswise into quarter inch slices.  Slice onion thinly, cut and separate into strips.  Add cucumber and onion to a large bowl, add grape tomatoes, fresh dill, and white balsamic vinegar, then toss lightly to combine all ingredients.  Chill in refrigerator at least an hour and until ready to serve.

Enjoy!...

Caprese Salad

Ever since the first time I had a Caprese Salad while dining out at a restaurant, I have loved them and find it hard to pass up ordering one if it's on the menu.  Delicious fresh ripe tomatoes, fresh mozzarella cheese, and fresh basil, lightly dressed with olive oil and balsamic vinegar.  Once I discovered that I could find the fresh mozzarella cheese in the local grocery, I knew I could make this at home, too!

My favorite way to prepare this salad is using slices of fresh Roma tomatoes, fresh basil leaves, and the star of the caprese, the fresh mozzarella cheese, cut into slices.   I like to prepare a Caprese Salad using similar sized slices of the tomato and mozzarella cheese, and layer them slightly overlapping on a plate with a fresh basil leaf tucked in between the tomato and cheese.  A drizzle of olive oil, and a sprinkle of white balsamic vinegar gives it a little tang, and adding a bit of salt & pepper, these all give a nice finish to complete this beautiful and tasty salad, mmm mmm!  I garnished this one with some Calamata olives in the center.   

If you love tomatoes you're gonna love this Caprese Salad!  Grab up some of those fresh tomatoes that are perfect and plentiful right now and a few other ingredients to make this salad, it's a refreshing treat!  The mild flavor of the mozzarella cheese is perfect with the flavorful basil and tomatoes.  And, it's such an appealing and appetizing looking salad.  Lookin' good, and delicious!

*Caprese salad (Italian: Insalata Caprese [insaˈlaːta kaˈpreːze], meaning "Salad of Capri") is a simple Italian salad, made of sliced fresh mozzarella (ideally Buffalo mozzarella), tomatoes, and green basil, seasoned with salt and olive oil. [source]

  

Caprese Salad

Two serving-

Ingredients:

2 or 3 medium fresh ripe roma tomatoes, sliced-8 to 10 slices

1 ball or log of fresh mozzarella cheese- cut into slices

1 bunch of fresh basil leaves, washed, dried, leaves separated 

olive oil - amount desired

white balsamic vinegar - amount desired

salt & pepper 

Directions:
Slice up tomatoes and mozzarella cheese.  Layer alternating slices of tomato and cheese on a plate with fresh basil leaves between slices of tomato and cheese.  Drizzle on olive oil and a sprinkle of white balsamic vinegar. Salt & pepper to taste.

   Enjoy!...

Antipasto Platter

One of my family's favorite foods that I make, or shall I say "put-together or create" is an Antipasto Platter.  I've been doing it for years, it's a dish I first learned about while dining at an Italian Restaurant, when living in England long ago.  If you have never heard of nor seen one of these, I must tell you about it.  And, also say that "I think you have been missing out on something wonderful and delicious!"

An Antipasto Platter consists of Italian meats and cheeses and they're quite common at most Italian restaurants these days.  A combination of cured meats, cheeses, olives, peppers, etc.   The Antipasto Platter is a dish that we all truly enjoy and love to eat!  I most especially like to serve a large Antipasto Platter for special occasions. 

["Antipasto (plural antipasti) means "before the meal" (from Latin ante, meaning "before", and pastus, meaning "meal, pasture"), and is the traditional first course of a formal Italian meal.  . Traditional antipasto includes cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar."]

Source - wiki/Antipasto

For my family the main "must-have" is there always has to be some Prosciutto on the platter.  I do like finding different cured meats or Salami to add also, but the proscriutto can easily stand-alone as the only meat and "star" of the show!  Although, prosciutto can definitely be a bit price-y and expensive, but we find it worth the cost.  It's that good, and it's special!

To prepare an Antipasto Platter I simply cut-up or slice some cheeses, roll-up or fold the meats, add olives, peppers, etc, and then arrange on a large plate or platter.  It's just that easy!  I find that most everyone likes and enjoys it, and with a variety of items there is something for everyone.

Serve with some fresh slices of bread, and I also prepare some Olive Oil with added fresh minced Garlic and Herbs-(Basil and Oregano) for dipping the bread into. All of this makes a delicious appetizer and before dinner treat.

Items Used: Meats-Prosciutto, Sopressata, Capocollo. Cheeses-Parmigiano Reggiano, Fresh Mozzarella, Asiago, Black Pepper Bellavitano.  Vegetables/Extras-Kalamata Olives, Pimento Stuffed Green Olives, Pepperoncini Peppers.  

Along with the other items meats, cheeses, olives and peppers, I also like to use marinated artichokes, roasted red bell peppers and/or sun dried tomatoes, too.(these items are usually in a jar and can be found in the same area of the grocery, or on the same aisle.)

And, for the times when it's just the Hubs and I, when we have an Antipasto Platter we can easily make a meal of it served along with some glasses of good wine, and be quite satisfied! 

I hope you'll make an Antipasto Platter for your family and will enjoy it as much as we do.  Buon Appetito!

Peanut Butter Caramel Dip

I have a tasty treat to share today!  Well the info all about it, anyway.  I enjoyed every last bit of what I made of it earlier all by myself.  But, had you been here with me I would have shared my treat with you.  I really would have!    

Doesn't it look yummy?  It is! ...or was!    

I noticed a recipe printed on the lid of my Smucker's Peanut Butter for Peanut Butter Caramel Dip.  Yum!  I was salivating as I read through the ingredients, while I made note of what would be needed on my next trip to the grocery store so I could make 'my own' version of the recipe.  I was making plans!

I love Caramel Apples and this dip got me thinking that it's almost that time of year when they start to make an appearance.  Dare I use the 'F' word and say Fall, even though we do have the better part of September to enjoy the remainder of Summer yet, since Fall doesn't officially begin until the 23rd of this month.  I don't really hate Fall mind you, I'm just one who likes Summer much better!

I altered the recipe printed on the lid above!  To make my Peanut Butter Caramel Dip I picked up some crunchy peanut butter, because I only had smooth at home, and I thought the crunchy would give me more of a 'caramel-apple' appeal.  After all there are usually nuts on caramel apples, and that's just one more thing I like about them.  I left out the cinnamon, and I used the regular sweetened caramel topping.  Actually, I didn't even see any of the sugar-free variety at the store, and I figured I'd prefer the regular caramel topping anyway.

I only used about two tablespoons each of the first two ingredients since I was making this only for myself, and I also added just a couple teaspoons of milk (you can use honey if you prefer to not add milk, either way works, I've done it both ways), this recipe can be altered to your preferences, and I sliced up one apple for dipping.  The Gala apples are a favorite of mine and were perfect with this delicious dip, but I'm sure what ever type of apple you prefer will be good too.

    

Peanut Butter Caramel Dip

Ingredients:

1/2 cup peanut butter, crunchy or smooth 

1/2 cup caramel topping

2 tablespoons milk / or use honey instead

2 apples cored and cut into wedges

Directions:

Mix peanut butter and caramel topping in bowl until blended.  Stir in milk to make a smooth consistency, adding more milk as needed.  Serve with apple wedges.

Makes 2 to 4 servings

   

Enjoy!...

'Deviled' Egg Salad

Do you like eggs?  I love eggs!  I've always loved them.  As an adult I grew to love eggs all the more once I began cooking.  Eggs are just so versatile, and it's great that they can be a breakfast, lunch and dinner food.  And, there are so many ways to prepare them.  I have many favorites since I do love 'em, even plain ole scrambled or boiled eggs.  I mean those are just so easy!  And. if you're looking for a good source of protein, they provide about 6 grams per egg, and vitamins, and omega 3's, too  I prefer the Egg-lands Best Eggs, because they are 'the best' if you ask me, so I think they are worth paying a little extra for them.

I have a favorite recipe that I like to prepare often for my lunch, using eggs.  My 'Deviled' Egg Salad, it's delicious and so easy, it barely even calls for a recipe.  Using boiled eggs and a few other ingredients.  It's so simple to prepare and quickly comes together in only minutes.  Which is perfect for summer.  But it's good anytime, and even for dinner if you fancy that!

I like it best on a fresh, soft honey-wheat bread, it makes for a tasty sandwich.  But, it's also good on crackers, I've found myself out of bread before and then it was ...Ritz to the rescue!  Plan 'B' leads to new discoveries sometimes!  Don't you find that to be true, too?  Watching your carbs?...my 'Deviled' Egg Salad works well for lettuce wraps.  I've put it on leaf lettuce before, and enjoyed that as well!  And, I've even had it on avocado halves.    

For my 'Deviled' Egg Salad, I use boiled eggs that I smash *technical term* real well using a fork.  This just works so well for me and I really like the consistency.  I don't like big pieces of egg-white so I just keep pressing the fork tines/prongs through the egg until it is all about the same size pieces.  To me, the egg-white and the yolk blend better this way.  My ingredients are similar to deviled eggs (if you have ever made those), I use mayonnaise, sweet pickle relish, and it has to be Dijon-mustard! 

Although I found a new mustard recently that I really, really like.  Emeril's Kicked Up Horseradish-All Natural Mustard.  I added it to my egg salad, and 'bam!' it made it all the better.  Let me tell ya it kicked-up the flavor for sure!

If that's not your thing, I know some folks don't like spicy, or horseradish either.  If you don't even like the Dijon mustard, regular yellow mustard will do just fine if you prefer that.  I myself just prefer a spicy brown or Dijon mustard over regular yellow mustard most all of the time.  Plus, you could get away with not using any mustard in the egg salad, it's an ingredient I have always used in mine!  

I tend to do a two to one ratio with the mayo and mustard, two parts mayo, one part mustard.   I also tend to eyeball the ingredients a lot of the time.  Typically when making this it is just for me, so I'll use two large boiled eggs, two teaspoons mayo, one teaspoon mustard, and one teaspoon or more of sweet relish, salt & pepper.  It's just that easy!  

After getting everything all mixed-up well, a little taste test tells me I've got it right, if not a bit more of this, or that, will.

By this point I'm just about ready to enjoy myself a sandwich.  A' Deviled' Egg Salad sandwich!

There is often just enough left-over to make another half-sandwich, if I'm really hungry! ;)

'Deviled' Egg Salad

(per each two eggs used)
Ingredients:

2 large eggs, boiled, finely chopped/diced
2 teaspoons mayonnaise
1 teaspoon dijon mustard
1 to 2 teaspoons sweet pickle relish
salt & pepper to taste


Directions:

Combine first four ingredients in a bowl and mix well.  Season with salt and pepper to taste.  To serve, spread, on bread between slices for a sandwich, or crackers, or lettuce leaves.
Egg salad is best when chilled in refrigerator before serving.
Can be made ahead and used later, or the next day.

Enjoy!...

For the love of Bacon

Hey bacon lovers! ...and who doesn't love bacon, huh?  If you haven't heard of this amazing idea you'll be surprised by how simple it is.  And, it just might change the way you prepare bacon from now on after you give it a try.  Bake your bacon.  Yes, bake bacon in the oven instead of cooking it in a pan on the stove top.  It's less-mess, the bacon will cook more evenly, and you don't need to stand over it, turning it and being splattered with bacon grease.

Thanks to Martha Stewart and marthastewart.com for this awesome tip.  Whether you like her, love her, or neither of those-(gasp!), she was one of the firsts sharing all things home.  Good things, that is, cause she always let us know..."it's a good thing!"  There is a reason she is still as popular as ever.  She knows her stuff, and has been sharing it with us for years.  Thanks Martha!

This sure is 'a good thing', and I certainly wanted you to know all about this good thing if you didn't!  Now ...Let's get busy and make some bacon!

Baked Bacon

For one pound of Bacon:
Directions:

Preheat oven to 400 degrees.  Line rimmed baking sheet(s) with aluminium foil, lay each bacon piece flat and do not overlap.  Bake until crisp and browned approximately 15 to 18 minutes or until desired doneness, rotate the sheet(s) once during cooking process.  Transfer the strips to paper towel to drain.  Blot excess grease from top of bacon if necessary or desired.  Thicker bacon will require longer time to cook.

Optional suggestions:  Use parchment paper to line pan.  Sprinkle brown sugar on bacon strips for added sweetness.  Sprinkle black pepper on bacon strips for peppered bacon.  Lightly drizzle on maple syrup for maple flavored bacon. 

Note:
-The first time I cooked the bacon in the oven for 20-22 minutes. I *drained the bacon grease from the pan after baking, and then added a few remaining uncooked pieces to the previously used foil lined pan. The bacon was crispier then the first batch at 20 minutes time. *(I used a glass pyrex bowl to drain the grease into since it was very hot!)

-The next time I prepared bacon, I used the same type and thickness, but drained the grease after 10 minutes then turned the pan and finished for additional 10 minutes.  The bacon was nice an crisp.


And, this is one of my favorite ways to enjoy bacon...

The BLT!  Bacon, Lettuce and Tomato sandwich! ...mmm, hmm.

Here's something else I came across for cooking bacon, you might want to check out this gadget for cooking bacon in the microwave.
 http://www.makinbacon.com/about.php

I much prefer baking bacon now, and it really is so much easier and less messy than cooking it on the stove top!  I feel like I've been doing it wrong all these years!



It's a whole new way of makin' bacon, or bakin' bacon!

Enjoy...

St. Patrick's Day - Food Ideas

Looking for a little 'green' to serve on St. Patrick's Day?   

While I am not planning on adding green food coloring to everything, I do have a few ideas that would work well for the day.  I have some green food ideas to serve, from appetizer to dessert, and even a beverage too!

If you're looking for naturally green foods, Spinach is a good choice.  Here are a few of my recipes using Spinach:

Spinach Salad,  is a tasty salad that is wholesome and good-for-you good!  It's one of my favorites.  This salad is great as is, but if you want to add more green, simply replace the blueberries with sliced or diced green apples, honeydew or kiwi.  You'll find a link to the recipe below this photo.

Spinach Salad

***

Summer Spinach Salad, it doesn't have to be summer to make this salad, and you can change the fruit ingredients if you prefer.  And, as I suggested above, sliced or diced green apples, honeydew or kiwi would be another green addition, and pecans or walnuts rather than almonds would go very well.  Or you could use cantaloupe, also strawberries or raspberries would be good in place of the watermelon as well.

Makes my mouth water when I see this salad, it's full of flavor!  You can get the link to the recipe below the photo, and you'll also find my basic Balsamic Honey Vinaigrette I used for this salad there too.

Summer Spinach Salad

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Sauteed Spinach is an easy and delicious dish.  I literally just threw this together once and it became a new favorite recipe to serve again and again.  I usually serve this as a side, but I could make this a main course and be totally happy with that.  Just reading the words for the description..."with bacon, caramelized onion and garlic", makes me want some right now!

Sauteed Spinach

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I started thinking about a tasty punch my Mom use to make for parties, it was well liked by everyone.  I also made it a few times when my kids were younger, and also made some flavor variations of it.  Kids always like this punch, and it can be spiked for the adults if you so choose.  All you need is a few ingredients for the punch, oh and also vodka if you want to make it an adult beverage!  I call this tasty treat Lime Sherbert Punch, but I think for St. Patty's Day it should be...

Shamrock Lime Sherbert Punch

Ingredients:
one half gallon lime sherbert
one can pineapple juice
half two liter bottle of sprite or seven-up
vodka (can added to individual servings-1/2 oz or more per preference)

Directions:
Add all ingredients to a punch bowl stir to blend. Serve immediately.

Try this with tasty variations by using other sherbert flavors, orange, raspberry, pineapple, etc.
(The sherbert would probably have artificial color added)

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I also found a few 'green' recipes from Kraft.

Another Spinach recipe.  I love Spinach!  This sounds delicious and would be a great appetizer.
Zesty Spinach Dip


How about stuffed peppers?  They're green!
Classic Stuffed Peppers


This one is minty, and green if you add food color to your recipe.
Grasshopper-parfaits


Need more green ideas?    Grapes are green, avocados, celery, cucumbers, zucchini, broccoli, asparagus, green beans and green peppers too.  How about some lime flavored jello, or mint or pistachio ice cream for dessert?  Or a favorite of many, Key-lime pie, mmm!

 There you have it, green, green, and more green ideas for St. Patrick's Day!...

Grilling it up - More Big Green Egg-ventures

As we are loving all things summer at the moment, our grilling and smoking on the Big Green Egg-(BGE) has become an almost daily ritual.  Hubby and I - aka Mr. and Mrs. Chef, are at least feeling like chefs with all of the tasty goodies we've been cooking,   We rang in the first week of summer with some delicious grilled goodies, so I wanted to share some of the images I captured of what Mr Chef and I were up to, and what we've enjoyed!

More Egg-ventures on the Big Green Egg

Can we say feast?  Well, that's a feast for sure.  Mr Chef came in with all of this food to prepare for dinner one evening.  We had cooked our first Beer Can Chicken about a week before.  It was just after we purchased a Beer Can Chicken Rack that folds flat for storage when not in use.  It's one of those "now why didn't I think of that" kind of items!  We really enjoyed the Beer Can Chicken.  It was one of the juiciest chickens we have ever cooked on a grill.  We knew we wanted to prepare another chicken and this was it.

Another new gadget is the Jalapeno Pepper Rack used to cook Stuffed Jalapeno Peppers.  I made whole stuffed jalapeno peppers, and some I cut in half, then stuffed.  I do think the halved type make a nicer presentation, and they go twice as far in servings.  We really enjoy them as a side dish and make them often!  Here is a link to my recipe for Stuffed Jalapeno Peppers. Skewers of Shrimp, Corn-on-the-cob, and BBQ Baked Beans were additional goodies that added to the meal feast.  I had already seasoned and prepped some boneless chicken breast as my original plan for dinner, so we decided to go ahead and prepare those too.  Needless to say we had some left-overs from all of this great food!

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We hadn't grilled any steaks yet, so we decided it was about time that we did!  A nice juicy rib-eye steak was the ultimate main attraction grilled to perfection by Mister Chef, and he was quite proud of that too!  As he did the grilling I prepared the side dishes.

This was my first attempt at making this baked Swedish style of potatoes Hasselback Potatoes that originated in Sweden.  A different take on the baked potato, giving it a crisp outer texture and soft inside, I found lots of different recipes online for preparing these. The Spinach was a simple throw together I created by cooking a little onion in olive oil until nicely golden and caramelized. I removed the pan from heat and added the spinach, some crumbled cooked bacon, a dash of garlic powder and a sprinkle of salt, then gently tossed it all together as the spinach wilted down a bit.  it was delicious!
I made this dish again since this post and have perfected the recipe, Sauteed Spinach.

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Our first ribs cooked on the Big Green Egg.  These Beef Ribs were the best ribs we've ever had, ever!  We put a plan together from different ideas and techniques that proved to be for us, the best way to cook ribs.  Tasty and very delicious with a perfect blend of sweet, smoky and spicy.  Can't wait to make some more of those!  I'll add details for that later!!

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Our largest Pork Shoulder/Boston Butt to date, ten pounds!  Since we were having family visit us we wanted to share one of our new favorite specialties.  Perfect for serving more than a few people, and it is always a crowd pleaser too!

The pork was prepared in the usual way that we have prepared the others before.  We long smoked it over night for about 13 hours.  It was almost falling apart and off the bone.  This being the fourth and largest one that we have prepared, it was the best one yet.  Each time we've had one we are convinced that they are better and better.  We are so happy that our family also enjoyed this with us, and shared in our Egg-venture too.      

Egg-cited for more Egg-ventures to come!...