of June 28, 2009
When the temperature
begines to soar outside, it is time to rummage
through my kitchen appliances for my crock pot.
My thoughts are: why heat up the house with
an oven or stand over a hot grill or stove top?
Try our Creamy Salsa
Chicken with a tossed green salad for a delicious
dinner made by a "really cool cook".
• 4 boneless
skinless chicken breast halves
• 1 (1 1/4 ounce) package reduced-sodium
taco seasoning mix
• 1 cup salsa
• 1 - 2 tablespoons cornstarch
• 3 tablespoons water
• 1/4 cup light sour cream
Spray liner of crock
pot with vegetable spray. Add the chicken breasts
on the bottom in a single layer.
Sprinkle with taco
seasoning mix with salsa poured on top. Cook
on low for 6 to 8 hours.
When ready to serve, remove chicken from crock
pot and place on meat platter and tent with
aluminum foil to keep warm.
Mix together 3 Tablespoons
water and 1 - 2 Tablespoons cornstarch. Add
to salsa mixture in crock pot and stir well.
Turn crock pot to high and sauce should begin
to thicken in five minutes. Lastly, stir in
sour cream. Serve immediately.
Serving: 194 Calories; 2g Fat (9.2% calories
from fat); 1g Saturated Fat; 29g Protein; 13g
Carbohydrate; 2g Dietary Fiber; 70mg Cholesterol;
944mg Sodium. Exchanges: 0 Grain(Starch); 4
Lean Meat; 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
of July 21, 2009
An herb rub is any
herbal dry seasoning mix applied to meat either
directly before cooking it or used to marinade
the cuts for a longer period of time. You can
use almost any dry ingredient, so the possibilities
of what you can make are almost endless.
Pick the seasonings you will use
for the herb rub. Be creative and experiment
with your favorite herbs. For fish, pork and
poultry, consider using salt, black pepper,
rosemary, thyme, garlic and onion powder. For
beef, consider salt, black pepper, white sugar,
brown sugar, cumin, cayenne pepper, lemon pepper
- Mix up the ingredients you
choose. Add, mix and taste ingredients until
you come up a taste combination you like.
Try mixing several different combinations
and storing them in old season jars or freezer
bags for use as you need them.
- Prepare the meat for the herb
rub by first wetting it with a liquid substance.
Because the herb rub is dry, you must use
something to make the seasonings stick to
the meat. Liquid smoke works well for beef
and olive oil works well for pork and poultry.
Dijon mustard is a good liquid seasoning for
- Apply the herb rub to the meat.
Sprinkle the herb rub generously to both sides
of the meat. Massage the seasonings into the
meat with your finger tips.
- Let the seasoning soak in.
Let fish sit for about 15 minutes before cooking.
With other meats, the longer you let them
sit, the more flavorful they will be. Place
them in the refrigerator for 30 minutes for
a light taste or as long as 2 days for bold
- Cook the meat. Herb rubs
are usually applied before grilling, but they
work well with any cooking method.
of June 14, 2009
to Deglaze a Pan
is a technique often used to create a base for
making sauces. After you finish the sauté
and remove the excess fat, you will notice small
amounts of flavor rich browned food particles
stuck to the saute pan. To loosen these bits,
just add a small amount of liquid, (wine, stock,
lemon juice for example) to the pan and start
you have two choices: off the heat, you can
pour a boiling stock into the pan and begin
to scrape up the deposits. Others would have
you put the pan directly over medium-high heat
as you add the deglazing liquid, which is wine
as often as stock. Putting the pan over the
heat may be necessary in any event, as it will
help loosen the really stubborn deposits. Once
the deposits have been scraped up and dissolved,
it is a good idea to pour everything through
a strainer to remove any remaining solid particles
that might wind up in your sauce.
It is important you remove the pan from the
heat when adding any liquids with alcohol, so
that flames do not rise up.)
can now use this mixture to create a wonderful
rich flavored sauce to accompany your meal.
of June 7, 2009
don't necessarily have to have meat in them.
Serve up your favorite combinations of vegetables
on a stick. These make perfect sides for your
grilled burgers or entrees.
pound russet potatoes, scrubbed
2 onions, cut in wedges
12 small button mushrooms
2 ears fresh corn, cut into 1-inch pieces
2 red bell peppers, cubed
1 zucchini, sliced 1/4-inch thick on the diagonal
3 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh herbs (like basil,
rosemary, marjoram & sage)
1/2 teaspoon sea salt, or to taste
Juice of 1 fresh lemon
Freshly ground pepper to taste
Heat olive oil in a small saucepan until very
hot; remove from heat and stir in garlic. Let
cool, then stir in herbs, salt, lemon juice
and pepper; set aside.
Place potatoes in a medium-size microwave-safe
bowl and cover with a glass lid. Note: Microwave
on high for 10 to 12 minutes or until potatoes
are almost tender. When cool enough to handle,
cut into large chunks. Thread potatoes, and
other vegetables onto skewers.
over medium-high heat for about 10 minutes,
turning frequently and brushing with a little
of the herb mixture during the last few minutes
of cooking. Remove from grill and place on a
platter; drizzle with remaining herb mixture.