Sunday, March 11, 2012

Tips for the Kitchen.

So this entry is a bit different. I thought I'd share with you ideas that I always use in the kitchen either for cooking or just in general.


Now many of these tips I get from Rachael Ray because I love her and watch her show, but also because it makes sense to me and is practical. Instead of throwing your vegetables into your fridge drawer, take a minute to thoroughly wash them. Let vegetables dry. Store vegetables in large ziplock bags along with a piece of paper towel. The paper towel keeps the moisture away from the vegetables. Now they are ready to use right out of the fridge. This idea works also for your fresh herbs.


I find it a hassle to go back and forth to the garbage can. Set aside a large bowl next to your cutting board and prep area. This makes it easier to throw out your peels, trims and any other unfavorables to all discard later and only ONE TIME!


Whether you use a spritz of lemon juice over your Tilapia fillets or some lemon zest over a bowl of pasta, lemon is a great accent to cooking. Lemon also is a natural cleanser. One part water, two parts lemon juice in a spray bottle and you have safe and organic cleaner for your kitchen countertops. To properly disinfect your wooden cutting boards, cover them with kosher salt, cut a lemon in half, and scrub the board using the cut lemon. Or you can squeeze the fresh lemon on top and use a clean scrub brush. Use hot water to rinse off excess. And dry boards vertically. You'll be cleaning with a natural ingredient and your kitchen will be smelling great.


Speaking of wooden cutting boards, you should have at least one in your kitchen. Not only are they great for all your cutting and prep-work needs, but if you have a small kitchen like me you can use the large, wooden cutting board on any surface like on top of your stove.


I saved the most important for last. Under-seasoning & over-seasnoning are both big no-no's. Salt, pepper, garlic powder, basil, nutmeg, cayenne powder. These are my top 6 spices that should get you through most of your cooking.

Friday, February 24, 2012

Featured Recipe on Blog

I have my 5th recipe up on the Blog. Its called "Deliciously Easy Chocolate Chip Pancakes." Please click on the link to the right to get the recipe.


Monday, February 20, 2012

Delicious Salad w/Homemade Thousand Island Dressing

Sometimes I do crave a good salad. We always have Italian and Ranch dressing in our house since those are the popular ones. But I LOVE Thousand Island. I think I'm the only one too. My mom showed me this little trick one day when we were out of Thousand Island Dressing.

Ham or Turkey Deli Slices
Bacon Bits
Relish (optional)

Make sure to wash up the vegetables thoroughly. Shred up or cut up Lettuce. Cut up Ham or Turkey Deli Slices into strips. Peel first layer of carrots. Use peeler on carrots to create "peel strips." Toss all on in a bowl. Dressing: Mix equal parts mayo to ketchup until pinkish in color. Add about a 1 tablespoon of sugar. My mom used to also mix a bit of relish into the dressing. Pour over your salad once the sugar dissolves evenly with the mixture. Serve with a side of garlic bread and top with Bacon Bits. This is definitely a delicious snack you don't have to feel guilty about!!

Thursday, February 16, 2012


It is a cooking and baking term. But I am talking about myself. I want to be more consistent with my writing as a blogger on this site since its my blogger baby and as a guest blogger on @FatWallet. I do it to have fun and lately I haven't been feeling the greatest physically and mentally. I have fun with my family of course but even my husband says I've been acting strange. So this is my promise to this site, any of my readers (if they exist), and to myself to at least get a recipe or tips down at least once every week. And to send out a recipe to Heather @FatWallet at least once every other week.

Thursday, January 5, 2012

Beefy Veggie Soup with Hoisin Pork

Beefy Veggie Broth Base

8 Cups of Water
2 Tbsp of Vegeta
3 Beef Bouillon Cubes
2 Tbsp of Dillweed
2 Tbsp of My Mrs. Dash Substitute Seasoning (Post: Jan. 4, 2011)
Salt and Pepper to Taste

Add about 5 Cubed Potatoes

Add 1 Diced Onion

Add 2 large Carrots, peels

Add 2 wedges of Cabbage, cubed

Add 1 bunch of Cilantro, chopped roughly

Keep a Medium simmer for about 10-15 minutes. Keep soup on low flame.

Hoisin Pork.

Use a non-stick saute pan. Add 5 Tbsp of your favorite White Wine

Add 4 Tbsp of Hoisin Sauce

Add 4 Tbsp of Seasoning Sauce or Soy Sauce

Add 3 Tbsp of Red Wine Viniagrette

Add 4 Tsp of Parsley

Mix all in the saute pan. Season your pork chops with salt & pepper. Score pork with knife on both sides. Keep flame on a medium low and simmer pork chops. Keep eye on pork. Keep turning pork chop every 2-3 minutes. Add more Wine as you cook each pork chop. The mixture will thicken.

I usually cut up the pork chops since it is easier to eat for my kiddies. Serve with some Jasmine Rice or my Beefy Veggie Soup.

Happy Eating!