Category Archives: southern

Kitchen Tip Thursday ‘Pantry Staples’

kitchen tip graphic

It’s Thursday, so that means it’s Kitchen Tip Thursday! Today’s tips are all about Pantry staples. These are items you should have in your pantry. 

Garlic: Slice, dice it,  mince it, crush it, roast it, sauté it, grill it. You can buy fresh garlic in whole cloves or already chopped in a jar if you don’t want to do the work. 

 Extra Virgin Olive Oil: EVOO as some call it. You need some type of fat to cook in. This has antioxidants that help lower cholesterol and give your food flavor. 


Stocks or Broths: Use broths in place of water to add some zip to your dishes like rice, string beans or cabbage.

Spaghetti Sauce:  Great shelf life, buy a variety of flavors to have on hand. Quick meals, just add pasta.

Dry Pasta: Yes pasta, all shapes and sizes. Just add spaghetti sauce or EVOO and you have a meal. You can add vegetables, seafood, poultry or beef.

Rice: Quick-cook, whole grain, long grain, flavored. Brings a variety to your meal, just add veggies or some meat.

Canned Tuna or Salmon:  Mix eggs and breadcrumbs and you’ll have some patties. Quick sandwich to put together, add some cheese. On a Summer afternoon mix together with some pasta for a quick salad. Choose water-packed tuna.

 Dry Beans: Dry beans taste better than canned beans. Allow time for beans to soak. If you are new to beans start with black, kidney and pinto beans in your pantry. You can always have canned beans on hand, especially if you are in a rush.

Peanut Butter: Great on sandwiches but get creative. Add to dishes to create an Asian flare. Use it as a snack with crackers or veggies. Also great for cookies!

Canned Tomatoes: Salsa, pasta, potatoes. Fresh tomatoes are nice but when they are out of season these are next in line.

 Baking Soda and Powder: Baking recipes call for them. Helps with cleaning and keeps your fridge fresh.

 Onions: Red or Yellow. Great for sauteing meats, add to pasta dishes or salads. Gives off a great flavor.

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Use stock instead of water when cooking vegetables and deglazing pans.

Convection Oven: An oven equipped with a fan that provides a continuous circulation of hot air around the food.

Pinch: The amount of dry ingredients you can hold in a pinch (between your thumb & forefinger). It’s equivalent to 1/16 teaspoon

Out of brown sugar, mix granulated sugar and molasses together.

Spray measuring cups or spoons with cooking spray before measuring honey or molasses.

Broccoli stalks, carrot tops, onion peelings, and celery stalks can be added to soups and sauces to give flavor.

If you need only 1/2 an onion, save the root half. It will last longer.

Roasts should be allowed to “rest” 10-15 minutes after being removed from the oven. This allows the juices to settle before carving.

Leave a thin layer of fat on steaks and roasts during cooking to preserve juiciness.

When boiling eggs, add a pinch of salt to keep the shells from cracking.


Foodie Friday: 4th of July Party Ideas

Happy Friday Everyone!! We hope you have had a blessed week. The weather has been a scorcher so hopefully today’s Foodie Friday ideas will help cool off.

Patriotic Strawberries

Patriotic Strawberries 

Ingredients

  • 12oz of white chocolate chips
  • Strawberries
  • Blue sugar or edible glitter 

Directions

  1. Melt chocolate in the microwave, according to the directions. (Baker’s Chocolate works well)
  2. Wash & dry berries. Dip them one by one into the white chocolate, then into the sugar.
  3. Place on wax paper to harden.

Red, White & Blue Nachos

 

Ingredients

  • Blue Corn Tortilla Chips
  • Monterrey Jack or Pepper Jack Cheese, shredded
  • Salsa
  • Sour Cream

Directions

  1. Preheat oven to 350 degrees.
  2. Spray foil lined baking dish with cooking spray.
  3. Line blue tortilla chips on a foil line baking dish.
  4. Sprinkle chips with shredded cheese and bake for 5-7 minutes.
  5. Top nachos with salsa and sour cream 

Red, White & Blue Gelatin 

Patriotic Gelatin Salad Recipe 

Ingredients

  • 2 packages (3 ounces each) berry blue gelatin
  • 2 packages (3 ounces each) strawberry gelatin
  • 4 cups boiling water, divided
  • 2-1/2 cups cold water, divided
  • 2 envelopes unflavored gelatin
  • 2 cups milk
  • 1 cup sugar
  • 2 cups (16 ounces) sour cream
  • 2 teaspoons vanilla extract


Directions

  • In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir. 
  • Pour one bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes.
  • Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes.
  • Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth.
  •  When blue gelatin in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes.
  • Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 cups cream mixture over the strawberry layer. 
  • Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each.
  •  Chill several hours or overnight.     


Strawberry & Cream Sorbet
 
Strawberry Sorbet Sensation Recipe  

Ingredients
  • 2 cups strawberry sorbet, softened
  • 1 cup cold fat-free milk
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1 cup sliced fresh strawberries

Directions
  • Line an 8-in. x 4-in. loaf pan with heavy-duty foil. Spoon sorbet into pan; freeze for 15 minutes.
  • In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Set aside 1/2 cup whipped topping for garnish; refrigerate until serving. 
  • Fold remaining whipped topping into pudding; spoon over sorbet. Cover and freeze for 4 hours or overnight.
  • Remove from the freezer 10-15 minutes before serving; unmold onto a serving plate and remove foil. Serve with strawberries and reserved whipped topping.