Here is a great site to help you get a better idea on the shelf life of items. Though I always recommend a thorough examination of anything questionable. (Smell, Texture, Visual Inspection, etc)
A Slow Cooker Thanksgiving
5 days ago
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Thursday, September 17, 2009
StillTasty: Your Ultimate Shelf Life Guide - Save Money, Eat Better, Help The Environment
StillTasty: Your Ultimate Shelf Life Guide - Save Money, Eat Better, Help The Environment
Saturday, July 25, 2009
Spicy Skillet Chicken Recipe from Betty Crocker
Ooh this one looks super good, can’t wait to try it.
Prep Time: 25 min
Total Time: 25 min
Makes: 4 servings
- 1 to 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 1 tablespoon vegetable oil
- 1 can (15 oz) Progresso® black beans, drained, rinsed
- 1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
- 1/3 cup Old El Paso® Thick 'n Chunky salsa
- 2 cups hot cooked rice
1. In small bowl, mix chili powder, salt and pepper; sprinkle evenly over both sides of chicken breasts.
2. In 10-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
3. Stir in beans, corn and salsa. Heat to boiling. Reduce heat. Cover and simmer 3 to 5 minutes or until vegetables are hot. Serve with rice.
1 Serving: Calories 510 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 0g);Cholesterol 85mg; Sodium 1070mg; Total Carbohydrate 63g (Dietary Fiber 11g, Sugars 5g); Protein43g Percent Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 8%; Iron 25% Exchanges: 3 1/2Starch; 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2
Sunday, July 19, 2009
Deboning A Whole Chicken.
I'll be the first to admit, I have no idea on how to cut up a whole chicken. While I could all ways call my cousin the Butcher, driving that far to get a chicken cut up isn’t exactly an option. So I stumbled across this helpful little video.
Thursday, July 9, 2009
Mediterranean Salad
This is a great salad for the summer. It came across to me from one of the many mailing lists I am on. Sounds super Yummy!
18 C. torn romaine (about 2 large bunches)
1 medium cucumber sliced
1 C. crumbled feta cheese
1 C. cherry tomatoes, quartered
1 small red onion thinly sliced
1/2 C. julienned roasted sweet red peppers
1/2 C. pitted Greek olives halved
Dressing:
2/3 C. olive oil
1/4 C. red wine vinegar
1 garlic clove minced
1 t. Italian seasoning or Greek Seasonings.
1/4 t. salt
1/4 t. pepper
In a very large salad bowl combine the first 7 ingredients. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat. Serve immediately.
Wednesday, July 8, 2009
Strawberry Spring Salad
Was making a post to my other blog and saw this blog, and some of the recipes just looked so yummy, I had to post. I can’t wait to try this. Now if my strawberry plant would produce strawberries!
The Power of Family Meals� - Recipes - Strawberry Spring Salad: "Strawberry Spring Salad
Prep Time: 10 min Makes: 6
Ingredients
1/2 cup Smucker's Strawberry Fruit Syrup (Or other strawberry syrup or Jam)
2 tablespoons Crisco Pure Canola Oil
2 tablespoons white vinegar
1 (5 oz.) package spring salad greens or other salad greens mix
4 green onions, thinly sliced
1 tangerine or small orange, peeled, seeded, cut into bite-size pieces
12 strawberries, sliced vertically
1/4 cup sunflower kernels
1/4 cup blue cheese, crumbled
Preparation Directions
1.COMBINE fruit syrup, oil and vinegar to make vinaigrette. Whisk until blended.
2.PLACE salad greens, green onion, orange pieces, strawberries and sunflower kernels in a large salad bowl.
3.ADD vinaigrette. Toss lightly. Crumble blue cheese over top. Serve immediately."
Friday, June 26, 2009
Bulgogi
Yesterday, we had one of my Childhood Favorites.
1/4 cup Japanese or Korean dark soy sauce
3 tablespoons granulated sugar
1 tablespoon vegetable oil, plus more for grilling
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
3 medium garlic cloves, crushed, peeled, and grated
3 scallions, root and dark green ends trimmed, and 6-inch stalks minced
2 pounds marbled sirloin or rib steak, sliced paper thin against the grain (Other cuts of thinly slice Beef will do well, you don't want something super tough too)
Whisk together the soy sauce and sugar in a bowl until the sugar is completely dissolved. Stir in the vegetable and sesame oils, sesame seeds, garlic, and scallions until well combined. Add the beef, tossing it with your hands to make sure it is evenly coated on all sides. Cover the bowl with plastic wrap and refrigerate it, allowing the meat to marinate for at least 30 minutes.
YOu can stick on Skewers or grill flat. Serve with Rice.
1/4 cup Japanese or Korean dark soy sauce
3 tablespoons granulated sugar
1 tablespoon vegetable oil, plus more for grilling
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
3 medium garlic cloves, crushed, peeled, and grated
3 scallions, root and dark green ends trimmed, and 6-inch stalks minced
2 pounds marbled sirloin or rib steak, sliced paper thin against the grain (Other cuts of thinly slice Beef will do well, you don't want something super tough too)
Whisk together the soy sauce and sugar in a bowl until the sugar is completely dissolved. Stir in the vegetable and sesame oils, sesame seeds, garlic, and scallions until well combined. Add the beef, tossing it with your hands to make sure it is evenly coated on all sides. Cover the bowl with plastic wrap and refrigerate it, allowing the meat to marinate for at least 30 minutes.
YOu can stick on Skewers or grill flat. Serve with Rice.
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