Hello first-timers, welcome back to another edition of Meatless Monday.  I hope everyone enjoyed Christmas, and is looking forward to a wonderful New Year. There is still time for big savings that is waiting for you in your local Sunday paper.  This Christmas was fun and exciting for me. I had the pleasure of sharing a good Christmas breakfast with my family. I brought a delicious dish that everyone talked about. It was a vegetable frittata.  

WORD OF THE DAY: Frittata

The word frittata is Italian. It is a dish that is made with eggs. It is similar to omelets, or a quiche without the crust. The frittata can be made with several ingredients, such as meat, cheese, vegetables, or pasta. There are no rules to making a frittata. It can be as healthy as you desire.

RECIPE OF THE DAY: Vegetable frittata

EQUIPMENT NEED: Large non stick skillet, Large roasting pan, Large bowl for mixing, Whisk, Knife, Cutting board (remember to place a damp cloth under the board to prevent it from sliding when chopping), Cooking spray

INGREDIENTS: 12 large scrambled eggs, ½ large onion diced, 1/2 each red, yellow, orange, and green peppers diced, ½ Cup of half and half ( I use 2% milk), 1 pound of fresh spinach chopped, 2 Cups of cheese (your choice), ¼ Cup of Parmesan cheese, ½ cup of mozzarella cheese (shredded cheeses), kosher salt and black pepper to taste, 2 tsp. minced garlic(optional), 2 tsp. shallots, 1/3 Cup of Olive Oil, and 1 TBS unsalted butter.

1.     Preheat oven to 425 degrees

2.     Drizzle olive oil and butter in a large skillet. When hot add the vegetables (not spinach) cook until tender, about 5-7 minutes. Next add the spinach for another 5 minutes until spinach is welted. Salt and pepper to taste.  Cool and set aside.

3.     Whisk the eggs in a large bowl, add milk and cheese. Mix well. Spray the baking dish with cooking spray. Next pour eggs mixture and vegetables into the baking dish, make sure everything is mix well.

4.     Bake uncover for 25-35 minutes, until well done. Use the fork method to see if the middle of the frittata is done.

5.     Let the frittata rest for 30 minutes before slicing.

(You can add any vegetables. The more, the better)

Hello first-timers, welcome back to another edition of Thankful Thursday. Christmas is right around the coroner and I hope you are finding the bargains you need.  FYI: Be careful as you make your way to and from your stores. Make sure that you put all your gifts and bags in the trunk out of plain sight. As a reminder when shopping especially in the grocery stores, keep your purse close to your body. It has been brought to my attention that there are people who are working in teams to get your wallet out of your purse. There may be one person who asks you a question about an item that will draw your attention away from your shopping cart. At this time another person goes into your purse that you left in the cart. Be careful.

WORD OF THE DAY: Rotisserie

The Rotisserie is a style of roasting, where the meat is skewered on a split, and the meat is seared outside quickly so the juices stay inside. This device is use mostly to roast chicken, and or small turkey. There are two different approaches to rotisserie cooking, they are vertical and horizontal.  This dish was cooked on the Ronco Showtime Platinum Vertical Rotisserie.  

RECIPE OF THE DAY: Coffee Honey Roasted Chicken

EQUIPMENT NEEDED: Vertical Rotisserie, (cooking utensils that comes with the rotisserie), paper towels, large serving plate to rest the chicken, foil to cover the chicken while it rests, and 3 Cotton butcher’s twine.

INGREDIENTS: 1 Large Roasting Chicken, ¼ Cup of pure honey, Aunt Mattie’s coffee dry rub, (2 TBS. Ground coffee (used) ½ TBS. dry basil leaves, ¼ TBS. Crushed Red Peppers, ½ TBS. Onion powder, ½ TBS Cumin powder, ½ TBS Garlic powder, 1 TBS Ground mustard, ½ Chili powder, ¼ TBS Ground Red pepper, 1 TBS Lemon pepper, and Black pepper and Salt to taste. )

1.     Gather Mise En Place

2.     Combine all the dry ingredients in a small bowel

3.     Wash and dry the chicken with paper towels

4.     Place dry chicken on a large plate, separate the skin form the meat

5.     Insert the dry rub between the skin and meat

6.     Tie the chicken up so that you can stick the wing tips under the ties. Next tie the legs together

7.     Once the chicken is tied, drizzle the honey evenly over the chicken

8.     Cover and place the chicken in fridge for 4 hours or longer.

9.     Remove the chicken and let it come to room temperature before you begin to roast.  

10.                        Place the chicken on the rotisserie skewers and roast for about 2- 2 ½ hours, or until the chicken reaches 165 degrees (insert temp into the thigh. Do not touch the bone)

11.                        Place the done chicken on serving plate and cover with foil in a tent shape and let it rest for 20-30 minutes.

This dish can be paired with roasted red skin potatoes, and seared asparagus with grilled onions.

**Chicken will become very dark on the skin; continue to cook until desired temperature is reached. 

Hello first-timers, welcome back.  It is Monday again, and the holiday sales are waiting for you in the Sunday’s paper.  Make sure that you take advantage of every sale and coupon available.  This weekend has been a learning experience for me. I had to opportunity to make a dish for the very first time. I made the dish with vegetables, and with meat, but since today is “Meatless Monday” I will be posting the recipe using vegetables only. I hope you enjoy this dish.  It is a great dish to start off your evening with family and friends.

WORD OF THE DAY: Empanada; the empanada is a Spanish or Latin-American turnover. It is a flaky crust filled with savory or sweet filling. It can be fried or baked. This delicious appetizer can be filled with ground meat or vegetables.   

RECIPE OF THE DAY: Vegetable Empanadas

EQUIPMENT NEEDED: Food Processor, Bowls for mixing, Baking Sheet, Large Frying Pan or Sauté pan

INGREDIENTS:

Dough:  3 Cups All-Purpose flour, 1 Egg yolk, ½ Cup of lard or butter (mix ½ of each if you like), ¾ to 1 Cup of warm milk, ½ tsp. salt, and ½ Black pepper.

Filling:  2 White onions diced, ½ Cup of lard or butter, 2 TBS. Smoked paprika, 2 TBS. Chili powder, ( if you like heat, than use ground hot pepper), 1 TBS. Fresh oregano, finely chopped, ½ TBS. Ground cumin, 1 Bunch of green onions, finely chopped, 3 Hard boiled eggs, sliced, ¼ Cup of green olive, 1 Cup of sliced mushroom, salt & pepper to taste, ½ Cup of shredded  cheese (your choice), 1 Egg yolk & 2 tsp. of water for egg wash.

INSTRUCTIONS: dough;

1.     In a food processor, mix the salt and flour and combine completely.

2.     Add the butter or lard, mix well.

3.     Add the egg yolk, and milk in small amount. Using the pulse until dough clumps and start to form.

4.     Make into two balls, than flatten, and chill in the refrigerator for about 30 minutes.

5.     Once dough has chilled, roll dough on a lightly floured surface into a thin sheet and cut out round shapes for the empanadas. (This can be done by using a small plate or mold)

6.     Use the empanada discs at once or store in the refrigerator or freezer until ready to use.

INSTRUCTIONS: filling;

1.     Combine the vegetables (or meat), paprika, red peppers, cumin, salt & pepper in a large bowl. Mix well and chill until ready to use.

2.     Melt the lard or butter in a large frying pan or sauté pan, add onions and the salt. Cook until onions are soft about 8 minutes.

3.     Add the vegetable mixture, and cook on medium heat until vegetables are tender. Stir frequently, so it will not stick.

4.     When done, let the mixture cool. When cool, mix in the green onions, and chopped oregano.

5.     Add spoonful of vegetables in the center of each empanada; add a slice egg, and olive.

6.     Brush the edges of the empanadas discs with the egg white.

7.     Fold the empanadas with your finger, and close with a fork. (to prevent the fork from sticking, dip fork into flour )

8.     Lightly brush the top of empanadas with egg wash.

9.     Place empanadas in the fridge for 20 minutes or until ready to bake.

1. Pre-heat oven to 400 degrees, and bake for 25 minutes. Serve warm. Paired with Salsa or Chimichurri Sauce. 

 
 HAPPY HOLIDAYS !

 Hello first-timers, welcome back to another free for all Friday.  Today we will be answering your questions and your concerns. There have been questions about protein smoothies and weight loss shakes.  Well today, I have posted a protein shake that is good for you and that will help in the weight loss department.

I like to thank everyone who has taken time to ask me questions, however if you could post those questions to the blogs as well as my personal email, I would appreciate it. By posting your comments and questions to the blog, it helps others who may want to ask the same questions but is afraid. Remember, there are no dumb questions.

WORD OF THE DAY: Chia Seeds

The Chia is an herb that is grown annually. It is commercially use for its seed. Its real name is Salvia hispanica.  This species of flowering plant is from the mint family, which it is native to central and southern Mexico and Guatemala. The Chia was first used by Aztecs. According to their legends, the Aztecs are a tribe from somewhere in the north of modern Mexico.

According to the Healthy Eating, Jen Hathwell, says that, “Chia seeds are rich in polyunsaturated fats, especially omega-3 fatty acids.”  Because it has over 60% of omega-3, it is one of the richest plant-based sources of fatty acids. Jen Hathwell reports that, “the omega-3s in chia seeds can help reduce inflammation, enhance cognitive performance and reduce high cholesterol.”  There are other benefits that are associated with the chia seed; they are Fiber, antioxidants, Minerals, Satiety, which is a feeling of being full and satisfied. This will also assist in lower your cravings for food between meals. It is Gluten-Free, and an Egg Replacer, just to name a few.

RECIPE OF THE DAY: Green Smoothie with Chia Seeds

EQUIPMENT NEEDED: A good Blender

INGREDIENTS:  1/3 Cup Strawberries, ½  banana, 1/3 Cup mango , 1/3 Cup of pineapples, 1 handful of spinach or kale, ½ Cup of Greek yogurt, ½ Cup of protein powder, 1-2 TBSP of pure Honey, ½ Cup of water, and ¼ Cup of Chia seed mixture. (To make the Chia Seed mixture, add 1 TBSP of seeds to 1 Cup of water. Let it sit for 15 minutes until it gelled. Only use ¼ Cup of the mixture), and ½ Cup of crushed ice.

1.      Blend until well mix in the Blender. If it is too stiff to blend, add more water until it begins to blend. 

 

Hello first-timers, Welcome back to another edition of first time for me too. Today is Thursday, and is known as Throw Back Thursday.  Well I and my family and friends like to call Thursdays, Thankful Thursday, because we have so much to be thankful for.

As many of you know this is very new to me. I am still trying to put together a regular format that is easy to follow and show pictures that is appealing to my audience. So, I like to thank you for having patience. I would also like to invite you to like and share my blogs with your family and friends. You support is important and appreciated.

Well, let’s get started on today’s question from a first-timer.

Q: What are some cookies that are easy for my children to make for the holidays?  Good question. Thanks for your support.

A: Well you can never go wrong with the basic cookies. The chocolate chip, oatmeal raisins, and the classic butter cookies are easy and fun to make. The little ones and adults will find these recipes delightful.

WORD OF THE DAY: Holiday Spirit

The holidays can bring on mixed emotions, some happy and some sad.  However, celebrating the holidays with the people you know and love is something we can’t wait to get started on.

According to the English Dictionary, holiday spirit, also known as the holiday feeling. It is a noun. “It is a positive feeling that people will experience doing the holidays, especially Christmas”. ~English Dictionary~

Livescience.com, reports that some people will feel nostalgic, and they will miss people, places and things from the past. Although, some holidays can create stress and depression, it is important to reach out to someone.  There are many places that can get you in a happy feeling (holiday spirit). The Salvation Army is one place that is always looking for volunteers to help serve up a hot meal to the less unfortunate. You can also visit your local Nursing Homes and bring them some of your delicious cookies.  Your cookies will always put a smile on someone’s face.

If you are not able to venture out, try getting in the kitchen and bake some cookies. I love the way my kitchen smells when I am baking. You can put on some upbeat holiday music and get in the mood. Try it for the first time and see if it works.

RECIPES OF THE DAY: Classic Butter Cookies, Chocolate Chip Cookies, and Chewy Oatmeal Raisins Cookies.

EQUIPMENT NEEDED: Stand mixer, or (hand held mixer) Bowls for your Mise En Place, Baking Sheets, Cooling Racks, Spoons, Spatula,

INGREDIENTS:

 Classic Butter Cookies; 2 ½ Cups of All-Purpose Flour, 1Cup Butter (softened), ½ Cup white Sugar, (I added an additional ¼ cup for my taste) 1 egg, ½ Almond extract.

1.     Cream butter until light, then gradually add the sugar and beat until light and fluffy. Next beat in the egg and almond extract.

2.     Gradually blend in the flour. Cover and chill dough for at least 1 hour

3.     Preheat oven 350 degrees

4.     Roll out the dough on a lightly floured surface to 1/8 inch thickness. Cut into desired shape. Make sure that the cookies cutters are slightly floured. (You can also roll out into a small dough ball, flatten with a fork). Place cookies on ungreased cookies sheet. (I sprinkled a little more sugar on top of cookies before baking.)

5.     Bake at 350 degrees for 10-12 minutes or until golden brown around the edges. Remove immediately to wire cooling rack to cool completely. Decorate with color sugar.

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Chocolate Chip Cookies; (4 dozens), preheat oven at 375 degrees. 1 Cup of granulated sugar, 1 Cup brown sugar, 1 Cup (2 sticks) butter softened , 2 eggs, 1 ½ tsp. vanilla, 1 tsp. baking soda, 1 tsp. salt, 3 Cups of All-Purpose flour, 12 ounce of semi sweet chocolate chips, (or use 6 oz of chocolate chips and 6 oz of chopped pecans)

1.     Place sugars, butter, eggs, and vanilla in a stand mixer bowl. Using a flat attachment, turn to speed 2 and mix for 30 seconds. Stop to scrape down bowl as needed.

2.     Next, turn to speed 4, and beat for 30 more seconds. Scrape down again.  Turn to the Stir speed. Gradually add the soda, salt, and flour to the sugar mixture (I usually add the soda, salt, and flour together first) and mix for 2 minutes. Now turn to 2 speed and mix for another 30 seconds.

3.     Add the chocolate chips (and or pecans). Again turn to the Stir speed and mix for 15 Seconds. Drop 1 teaspoonful of dough onto a greased cookie sheet. Make sure they are about inches apart, because they will spread while cooking. Bake for 10-12 minutes. Remove from the braking sheet immediately and cool on wire rack. 

Oatmeal Raisins Cookies; (4 dozens) preheat oven 375 degrees. ½ Cup of All-Purpose flour, ¾ tsp. of baking soda, ¾ ground cinnamon, and ¾ Cup butter softened. ¾ Cup granulated sugar, ¾ Cup of packed light brown sugar, 1 large egg, 3 tsp. vanilla, divided, 3 Cups uncooked old-fashioned oats, 1 Cups of raisins, (½ Cup of confectioner’s sugar and 1 TBSP. milk use for icing if desired.)

1.     Lightly grease the baking sheets and set them aside.

2.     Combine the flour, salt, baking soda and the cinnamon in a bowl, and mix together.

3.     Set your speed on 4 and cream the butter and both sugars together in a large mixing bowl until light and fluffy. Next add the egg and 2 teaspoons of vanilla; beat until will mix. Next you will add the flour mixture, and beat just until all the dry ingredients are moistened. Next stir in the oats and raisins. Always scrape down the bowl as needed.

4.     Drop a tablespoonful of dough on the prepared cookie sheet about 2 inches apart. Bake for 10 minutes or until the edges of the cookies are light golden brown.

5.     Let cookies stand about 2 minutes on the baking sheet before you transfer them on the wire rack to cool completely.

The Glaze:

1.     Stir together the confectioner’s sugar, milk and the remaining vanilla in a small bowl until smooth. Using a fork or spoon, drizzle glaze over the cooled cookies. It is best to store these cookies between layers of waxed paper in lightly covered container.

I hope these recipes bring you joy and happiness like it does for me and my family. Happy Holidays!

Hello first-timers, Welcome back. Today is free for all Friday. Today we can talk about anything that concerns you.  Please feel free to ask any questions that you like. I like to thank everyone for their questions and feedback that I have been receiving on the blog.  There is a question that a first-timer asked, “What type of knife should I use for cutting my turkey?”  Thanks first-timer for your question. I’m sure there are many other first-timers who are thinking the same thing. The answer to the question is; the Chef’s knife is best for cutting the Turkey. This knife is also known as the French knife.

QUESTIONS OF THE DAY: Are you using the right equipment in your kitchen, and, do you know what is in your kitchen?

Having the right equipment in your kitchen will help you perform your task faster and safer. Many of us have kitchen utensils and don’t understand how to use them.

Well today we will be getting familiar with our kitchen and what is in it.

WORD OF THE DAY: Kitchen Knives. There are many knives that will help us do the job we want them to do, however, are we using the right knife? There are many types of knives, and they range from the Chef’s knife to the Paring knife.

KITCHEN KNIVES:

The blue cutting mat has three types of knives. (From left to right) The Serrated slicer is mostly used for slicing cooked meat and bread. The Straight- edge slicer is good for slicing smoked Salmon, and the Boning knife, is about 6-inches long and is use for separating raw meat form the bone.

The red cutting mat also has three types of knives. (From left to right) Fluted-edge knife, this knife has a fluted-edge which will increase the speed when cutting, dicing, and slicing. It is great for preparing vegetables for a stir fry. The French knife, (aka Chef’s knife) is about 8-12 inches long. It is known as the all-purpose knife, and used for chopping, slicing, and mincing, and the Paring knife. Its blade is 2-4 inches long, and is used for paring and trimming vegetables and fruits. 

HOW TO TAKE CARE OF YOUR KNIVES:

Taking care of your knives is important. Do not clean knives in a dishwasher.  Always clean knives immediately after using them. Always be safe when walking with a knife. Make sure to hold it straight down at your side with the sharp edge of the knife facing behind you. Remember when passing a knife; pass it with the handle towards the person you are passing it to.

Also included in the next photos are your Kitchen Fork, Vegetable peeler, the Shredder, the Hard Steel Sharpener, and the Insert thermometer.

HOW TO SHARPEN YOUR KNIFE:  There is a tool you most likely already have at home, it is the Hard Steel.

1.     You will hold the Hard Steel sharpener in a near vertical position. Make sure the top of the sharpener is resting on a surface that does not slip.

2.     Take your knife and go downward of the steel in a smooth continuous motion. Make sure you start at the tip of the sharpener and move toward the bottom of the steel.

3.     On the way down the steel, start with the heel of the knife and continue to the tip of the knife. Do the same thing on the other side of the knife.

Now that you can recognize the knives in your kitchen and you know how to sharpen them and clean them, now you are on your way to becoming a professional chef in your own kitchen. If you don’t get it right the first time, remember it’s the first time for me too. Have fun and be safe this Holiday.

Hello first-timers, welcome back.  Happy “Cyber Monday”.  How was your Thanksgiving? I hope it was fun. There is nothing like family, food, and fun.  I traveled to Johns Creek Georgia to visits family. I learned lots of new recipes, which I will be sharing with you.

I hope everyone took advantage of the Black Friday's deals. This Sunday’s Newspaper has lots of deals on groceries items, so make sure you check them out. You will need them for Christmas and New Years.

 Question from a first-timer: “Can two women share the same kitchen”? That is a good question. Thanks first-timers.

Answer:  Yes two women can share the same kitchen. There is an old saying “two women can’t be in the kitchen at the same time”. The trick to it is to look at it as if it is a football game. There can only be one quarterback on the field at a time. The person who is hosting the party is the quarterback.  Before the day begin, go over what each one of you are preparing, and prepare what you can at home before you arrive.  Remember, it is their kitchen and they know where they would like to store their pots and pans.  There is nothing wrong with being a wide receiver in the kitchen.  As the wide receiver, you will make sure things runs smoothly. Make sure the dishes are kept clean, vegetables are slice and dice, and when it’s your turn, you will be able to heat up your dishes. Making sure that the meal is delicious and elegant is your job. 

 As Christmas and New Years approaches, make sure that you have great dishes that will wow your friends and family. I have listed are several hors d’oeuvres that will make you the hit of the party.

WORD OF THE DAY: HORS D’OEUVRES it is a small savory dish that is typically one that is served as an appetizer at the beginning of a meal.  They can be served hot or cold.  This appetizer originated from France.

RECIPES OF THE DAY: Deviled eggs, Eggplant poppers, and Crispy kale chips w/ kiwifruit

EQUIPMENT NEEDED: Boiling pot large enough to cover eggs, several bowels, spoons, cast iron skillet, baking sheet pan, (3) bowels for dredging the eggplants and paper towels for draining the poppers.

INGREDIENTS:  (Deviled Eggs ) Eggs, salad dressing, salt & pepper (to taste), paprika & parsley for (garnishing only). (Eggplant poppers) 1 large eggplant sliced oblong, shredded cheese (your choice), ½ Cup of bread crumbs, 2 scramble eggs, ½ Cup of all-purpose flour, ½ Cup of corn oil for frying. (Crispy kale w/ kiwifruit) 1 bunch of kale (flat leaf works better), washed and dried completely, olive oil, sea or kosher salt, and kiwifruit sliced.

1.     Gather Mis En Place

2.     Place eggs into a pot and cover with cold water. Bring to boil. Once the eggs begin to boil, remove from heat and let it sit in hot water for 10 minutes. Run eggs over cold water until cooled, than remove egg shell.  Slice the egg in half and remove the yolk and add to mixing bowl. Add the salad dressing to the eggs, add salt and pepper to tastes. Pipe into the egg whites and refrigerate until ready to serve. Garnish with paprika, and parsley.

3.     Slice eggplant in the shape of poppers. Make a slit in the middle of the popper and stuff  with cheese. Once all poppers are stuff, add flour to one bowel, beaten eggs to another bowel, and bread crumbs to another bowel. Begin to dredge. Place eggplant popper on at a time in the flour bowel, shake off excess flour, next toss in the egg bowel, and finally toss in the bread crumbs bowel. Place in holding dish until all poppers are prepared.

4.     Heat oil in cast iron skillet on medium-high heat to 350 degrees. Add poppers and cook for 5-6 minutes or until golden brown.  Serve with a salsa.

5.     Wash and dry the kale, and place on a baking sheet pan (single layer). Drizzle olive oil on kale and sprinkle the salt. Bake on 375 degrees for 10-15 minutes until crispy. The edge of the kale should be brown but not burnt.

6.     Peel and slice kiwifruit and place alongside the crispy kale chips.