[Guest Post] Thanksgiving with Cornbread Dressing by Michelle Rebecca

 

 Try a Taste of the South This Thanksgiving With Cornbread Dressing

As Thanksgiving approaches, it’s time to start planning the perfect Turkey Day menu. You may put a lot of thought into trying new twists on favorite side dishes and desserts, but what about your stuffing? If you automatically make the same herb-bread stuffing every year, you may want to consider a classic Southern dish: cornbread dressing.

Making cornbread dressing is not so different from making bread stuffing, and cornbread, turkey and gravy make a delicious and memorable combination. This is a traditional Southern recipe that is easy to make and a delight to the taste buds. You and your guests may love it so much you’ll need to invest in used accugrade equipment to shovel it onto everyone’s plates!

Traditional Southern Cornbread Dressing

Ingredients

6 cups crumbled cornbread

3 cups soft bread crumbs

4 ounces butter

2 cups chopped onions

2 cups chopped celery

3 to 4 cups chicken or turkey broth

1 tablespoon dried sage

1 ½ teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

2 eggs, lightly beaten

Directions

Preheat oven to 400 F.

In large bowl, combine cornbread and bread crumbs.

In a saucepan over medium heat, sauté onion and celery in butter until soft. Add to and combine with bread mixture. Add enough chicken or turkey broth to moisten. Add seasonings and beaten eggs, blending well. Spread dressing mixture in large, shallow roasting pan and bake for 20 to 30 minutes.

Although the traditional Southern way to prepare and serve dressing in outside of the bird, you can also stuff your turkey with it if you wish. In fact, the only difference between stuffing and dressing is where you put it. Putting stuffing into cavity of the turkey can give it a moister and richer flavor, although there is always the worry of possible salmonella contamination. If you stuff your turkey, just make sure the temperature in the center of the stuffing reaches 165 F.

Some Flavorful Twists

The beauty of a simple recipe like this is that it’s easy to add in other ingredients and make it your own. Try adding chopped, cooked sausage – either hot or mild – or cooked ground sausage. Other meats liked cooked ham or bacon are also delicious.

Other great add-ins include various fruits and nuts, such as chopped apples, raisins or cranberries. Try adding toasted nuts such as pecans, pine nuts or walnuts for great texture and flavor. Also, feel free to experiment with herbs like fresh parsley, cayenne or rosemary. Add what appeals to you and you’re sure to have a hit.

Michelle is a blogger and freelancer. She’s written about almost every topic under the sun, and loves constantly learning about new subjects and industries while she’s writing. In her spare time she enjoys spending time outdoors with her dogs. Follow her on Twitter and Google+.

[Guest Post] Freshness in the kitchen by Michelle Rebecca

Freshness In the Kitchen

For all of the food lovers who like to experiment with new recipes in their own kitchens, the digital age is bringing more resources from the culinary world, where more and more home cooks and experienced chefs alike are able to easily learn from others online, on television, or at public cooking events. There is a big focus on information sharing, as well as other trends in food culture that are worth looking at.

One of these trends that comes along with the emergence of organic and natural foods is the idea that food used in the kitchen should be as fresh as possible. Here are some basic tips experts suggest for cooking with fresher ingredients for every recipe.

Keep Oils and Spices Cool, Dry and Dark

One important tip for any cook is to keep items like vegetable oil or other essential oils in places that help to preserve their natural chemistry. This means keeping them away from excessive heat or sunlight. With powdered spices, humidity or heat can be a problem. Putting these ingredients away in specific storage areas can help them last longer and provide more flavorful foods.

Seal Multi-use Food Containers

Another idea that goes along with the above is that cooks should take time to seal any opened containers for storage. One example is to use the handy small tools available for wine bottles after uncorking a nice red or white wine. Wine that gets used over time in cooking can benefit from being sealed and stored in a decent climate. The same idea applies to many other materials, from powdered or ground ingredients to larger bulk ingredients that store better when sealed.

Keep Fresh Produce On Hand

This step is notoriously tricky, and many of those who use whole foods in the kitchen will testify that there is definitely a challenge to using fresher fruits and vegetables. Those who fare best often have a specific organized strategy that includes planning out meals, labeling ingredients, and shopping smarter with smaller store trips. In some cases, the need to buy local, seasonally available produce adds to the challenge, since cooks get larger amounts of one ingredient, rather than a more diverse basket of foods.

The first step is to know about the shelf life of various fruits and vegetables and how long they can keep — this avoids a lot of food waste. It also helps to know about many different ways you can prepare one food, so that there is more of a chance cooks can use their whole inventory before it gets old. For example, peppers or tomatoes, which can be used raw in salads, can also provide helpful additions to soups or all sorts of other hot dishes.

Admit Defeat

One additional recommendation is for cooks who find that they have a hard time throwing out older ingredients. Many of these individuals will have to balance their thriftiness with reality if various foods get too old to provide good ingredients for meals. This is not to promote waste, but to point out that in many cases, storing older foods can cause organizational problems. In extreme cases, keeping outdated food around can lead to the risk of unsafe or unappetizing results.

Labeling, as mentioned above, is an important step, but there’s also a lot of decision-making involved. Setting up one’s own food rules can help a cook to be consistent about what is used and what is thrown away: these kinds of kitchen rules aren’t set in stone like law help details, but they can still help if followed with attention and a consistent commitment to food safety and good presentation.

Michelle is a blogger and freelancer. She’s written about almost every topic under the sun, and loves constantly learning about new subjects and industries while she’s writing. In her spare time she enjoys spending time outdoors with her dogs. Follow her on Twitter and Google+.

Grilled Tomato and Onion in Bacon Rolls

Grilled Tomato and Onion in Bacon Rolls

This is a simple recipe that is easy to prepare and taste delicious too.  It looks great for a party, in a intimate event or just as an appetizer before the main course.

Ingredients

1. 1 Medium/ Big Tomatoes (Cut into 5 parts)
2. Italian Herbs (eg. Brand Masterfoods)
3. Salts
4. Coarse Black Pepper
5. 1/3 Yellow Onion (Cut into 5 parts)
6. 5 Bacons

Preparation

1. Place Tomato into a mixing bowl. Sprinkle Salt and Italian Herbs onto Tomatoes for approx 15 minutes.

On the baking tray

Steps

1. Spread Bacon on hot pan without oil. Flip after approx 1 minutes, before the side turn brown. Remove it from the pan.
2. Wrap Bacon around Tomato and Onion and secure it using a Satay Stick
3. Place them into Preheat Oven, Grilled Function for approx 15 minutes
4. At 7 minutes, turn the bacon and grill for another 7 minutes.

Serve while hot!

Good as a finger food in a party or as a side or starter before the main course.

[Guest Post] Simple healthy recipe ideas for busy parents by Danielle McAnn

Simple, healthy recipe ideas for busy parents

As a parent you probably know what a joy preparing and cooking a beautiful meal is, but getting it all together and getting kids to eat it can be another story. It can seem like a real battle getting a fresh healthy meal that everyone will eat on the table every night, some people even have their meals delivered by a place like TLC meals. Here are some simple recipe ideas to get you started.

Basic ragu to go with everything

You can eat this bolognese-like sauce with whatever you want; pasta, polenta, hamburger buns, potatoes. This makes about six cups of sauce.

A tablespoon of vegetable oil

Salt and pepper

Two thirds of a cup of dry red wine

One handful of fresh herbs (could be any combination of thyme, rosemary, sage, bay leaves, according to you taste)

One chopped onion

One clove of garlic, two if you're a garlic lover

Two cans of italian plum tomatoes

A pinch of red pepper or chilli flakes according to your taste.

Seven hundred grams of ground meat (whatever you like: beef, lamb, pork, sausage)

In your heavy saucepan, heat vegetable oil over medium-high heat. Add the meat when the oil is hot, and mix it through with your wooden spoon. Add salt and pepper and brown the meat, don't boil it!

Once browned, lower the the heat and add the onion and a pinch of salt again. Cook the onion, then add the garlic and cook it until it's fragrant. Deglaze the pan with wine, stirring constantly. When the wine has reduced by half, add the tomatoes, crushing them as they go into the pan. Add the herbs and the spices, if using. Bring the whole thing to the boil, then lower the heat to simmer and partially cover the pan to let the sauce cook and simmer.

Leave it that way for at least half an hour, ideally two hours. If it's up too high it will burn on the bottom. When the sauce is finished, the meat will be tender, the tomatoes will have broken down, and it will all have blended together. Add water or wine if you think it looks dry.

Black bean and quinoa salad

Half a cup of red quinoa

Juice and zest of a lime

Salt

Half a teaspoon of ground cumin

Half a teaspoon of chilli powder

Half a teaspoon of chipotle powder

Three thinly sliced spring onions

One quarter of a cup of olive oil

one cup of roasted peppers (red or yellow)

Two cups of black beans

A quarter of a cup of fresh coriander, chopped (herb shears are great)

Cook the quinoa (you may need to rinse it first)

Whisk the dressing together: lime juice and zest, salt, chilli and chipotle powder, cumin, and olive oil. Mix with all of your salad ingredients, garnish with a bit more lime and coriander.

[Guest Post] How to implement a healthier diet in your family by Brooke Chaplan

Balancing Act: How to Implement a Healthier Diet in Your Family

Chew on this: Most American families dine out more than a few times a week, and one fast food meal alone can equal at least two meal's worth of calories. It's no wonder the waistlines of children and adults alike are rapidly expanding. As families attempt to juggle hectic work and school schedules, there has to be a way to decrease indulging in convenience foods and keeping healthy, home-cooked meals a priority. Here are several ways to implement a healthier family diet without spending hours in the kitchen.

Plan Ahead

It might sound cliche, but an ounce of prevention is worth a pound of cure (and can save families from packing on extra pounds!) Plan a weekly menu every Sunday, and be sure to get the whole family's input. Use resources online for tasty, low-fat fare everyone will enjoy. Once the meals are planned, it's that much easier to head to the store armed with a detailed list. Be sure to get a variety of meals so that children can also get used to trying new foods and be more balanced in their likes and dislikes.

When Shopping, Work the Perimeter

Shopping at the outskirts of the store will yield the healthiest, freshest ingredients, while the interior aisles are mostly packed with high calorie, preservative-laden junk foods. Work to incorporate plenty of veggies, fruits, whole grains, and lean meats. Don't completely forgo items like bread, pasta, rice, and snacks, but choose wisely.

Buy in Bulk

Consider joining a bulk store with a membership and reap the health benefits of buying in bulk. Stocking up on oatmeal, whole grain pasta, rice, beans, dried fruit, nuts, and frozen veggies will save time and money. Plus, with a fully stocked pantry, it will be much easier to resist a trip to a fast food restaurant. These club stores are also an ideal location to purchase vitamins and supplements in bulk to complement the dietary changes being made at home.

Don't Forget Fido

Now that the family pantry is stocked and meals are planned, don't forget the family dog. Why should Fido have to chomp on the same old crusty kibble when he could be feasting on raw food for dogs? Talk to the veterinarian to see if meat, veggies, fruit, eggs, and some dairy could be beneficial for the dog's overall health and beauty.

Clearly, it might take some time and planning to successfully maintain this balancing act of a healthy diet, but the result will be a fit, thriving family. It also allows fast food consumption to take its rightful place as a treat, instead of a daily requirement.

[Guest Post] On Making Chicken Liver Pate by Qiana Di Bari

chicken liver, whipped

Chicken liver. Don't get grossed out. I don't mess with innards too much either, but I do enjoy a good chicken liver pate every now and then. And I only eat them out. So, this week, when I went through my ritual of boiling a whole chicken, and inspired by my girl Tamar Adler and her Everlasting Meal , I set the livers aside. 

chicken liver, raw

Gross at first glance, I know. But things got better very quickly: I seasoned them with salt and pepper and seared them in a dab of butter and removed them from the pan. 

chicken liver, pan seared

Then I diced a small shallot and threw it in to the same pan with red wine, to deglaze it and pick up all those little pieces of goodness left behind.  

chicken liver, smothered in red wine and shallot marinade

I whipped it all together in the blender with a few springs of thyme and a spoonful of water for just a few seconds and let it set in the fridge for about thirty minutes, for the final product that you saw at the top of this post. Good enough to eat by the spoonful or spread on a rip of bread, this home made pate is a little bit of decadence in the middle of the daily grind.

Bio

Qiana Di Bari is a music business manager turned mom, wife and restaurateur. You can follow the tastes and travels of her modern, multi-culti family at http://www.lafamigliadibari.comor @qiqs.

[Guest Post] 4 Meal Recipes to Try With Little to No Mess by Brooke Chaplan

4 Meal Recipes to Try With Little to No Mess!

 

 

When preparing meals, the thought of cleaning up after can sometimes ruin the fun in creating them. However, there are plenty of simply prepared meals that involve a minimal clean up. As you read this article, you'll learn about 4 meal recipes to try with little to no mess.  

Chili

One of the easiest dishes to create is chili. To begin, simply brown your ground beef or turkey in a pan over medium heat. While the meat is browning, choose a few veggies to chop up. Great chili additions include onion, bell pepper, carrots, celery, and garlic cloves. Simply pouring in a few cans of beans also adds a nice texture and gives chili that distinctive taste. When the meat is brown, simply toss everything in your crock pot for a few hours and enjoy the small amount of dishes it takes to prepare and clean. 

Salmon

One of the easiest and most nutritious dishes you can choose is salmon. Canned salmon is convenient and is great for a quick meal with no real mess. Begin by placing wild-caught Alaskan salmon, which offers the most nutritional benefits, in a small bowl. Next, add a dollop of olive oil mayonnaise, some parsley or cilantro, salt and pepper, and a squirt of fresh lemon. Whisk all the ingredients with a fork to cook with the fish. It won't take many dishes and you'll instantly enjoy a delicious meal without any mess.  

Smoothie

An easy to clean up recipe worth trying is a smoothie. Smoothies are delicious, nutritious, and easily customized. Begin with an almond milk or coconut milk base, add a handful of spinach or kale, berries, a dollop of peanut or almond butter, and a scoop of whey protein powder. Toss everything in a blender and blend it up until it's smooth. The best blender will create this smoothie easily within two or three minutes. 

Chicken

Another simple recipe with minimal clean up is oven-baked chicken. To create this dish, begin by purchasing your favorite brand of chicken breasts. Next, rinse the chicken, pat it dry, and create your marinade. Delicious marinade options include olive oil, vinegar, rosemary, salt and pepper, and even store bought flavors. Once you choose your favorite spices and flavors for your marinade, place the chicken in the marinade and allow it to sit in the fridge for as long as possible. Once you've allowed the chicken to marinate, place the chicken in the oven for about 45 minutes in a 350 degree oven.

 

Cooking doesn't have to take every pan in the house. Economize while cooking with these four easy to prepare recipes and enjoy eating without the mess.

[Guest Post] Getting Over Your Fear of Cooking by Michelle Rebecca

There are those of us who are born chefs and kitchen wizards. They seem to have drifted from the womb with a spatula in one hand and a recipe book in the other. No matter what the ingredients are, those with a bit more savior faire can turn them into magical, delicious final products. Then, there are people who have to work a bit harder to get the technical knowledge down. It doesn't look remotely easy, but it looks like they know what they are doing.

And then there are those who can't cook. At all. Poor souls who break into cold sweats at the thought of boiling an egg. The kitchen is a distant planet where the Ceramcor cookware has not seen the light of day. Well, it’s time to get busy and get over that unnecessary phobia!

It All Starts With One Step

That first step is accepting that it's okay to not be an amazing cook immediately. There's no such thing as a bad cook: Only cooks that don't take the time to practice or learn from their mistakes. Rather than think you have to be perfect the first few times or give up forever, know that many people who go on to become world famous chefs or just really good cooks had to take the time to learn. Allow yourself imperfection — as well as occasional use of the fire extinguisher.

Invest in the Right Equipment

One of the best ways to take the plunge into the world of cooking is to go shopping for the items you'll need to make it happen. Think of it as an educational experience or an adventure. If you don't know where to begin, do a bit of research or get some advice. Create a checklist of the types of products you'll need to buy to get started. Avoid wasting money on specialized equipment that only an expert would need — start simple and then work your way up.

Decide What Style Is Right for You

One of the best things about learning to cook is the development of your own taste. Some people find they love to bake cakes and cookies. Others develop a taste for Italian cuisine or find they prefer Thai foods. What tools you use and the recipes you lean toward are all up to you, so try and do your best to figure out what your passions are. The more certain you are of your cooking style, the more motivated you'll be to cook the foods you want and to improve over time.

Get Support and Feedback

Some people allow themselves to own the title of “terrible cook.” This is a mistake that keeps their “cooking confidence” non-existent. Friends and family mean well when they say for you to never go near a stove. They may even think they're saving your life. Well, what do they know?

If you don't trust yourself enough to go it alone, sign up for a cooking class in your area or hit up friends and family who can cook for advice. Nag them until it's clear that you want to get over this hump and become acquainted with cooking for yourself. Someone is sure to get you started.

Enjoy Your Progress

As time passes and you get the hang of cooking, take the time to appreciate and enjoy this activity. For many who love to cook, it is a relaxing and fun way to spend your time. You also are now capable of feeding yourself and others, which can give you a feeling of confidence and independence. So stop being afraid, take a deep breath and take a step towards the kitchen. You may not think so now, but eventually, you'll be glad you did.

Michelle is a blogger and feelancer. She’s written about almost every topic under the sun, and loves constantly learning about new subjects and industries while she’s writing. In her spare time she enjoys spending time outdoors with her dogs. Follow her on Twitter and Google+.

[Guest Post] What Should You Keep Stocked in Your Kitchen and Pantry by Michelle Rebecca

What Should You Keep Stocked in Your Kitchen and Pantry?

If you've decided that you want to cook more often, one of the first things you need to do is properly stock your kitchen and pantry. While you'll buy fresh ingredients on a regular basis, there are plenty of things that you can and should keep on hand.

As you begin cooking more, you'll find that it's invaluable to always have the essentials within reach. Not only will it prevent you from needing to run out to buy a single ingredient that you don't have, but it will allow you to whip up something tasty even if you have very little time to plan in advance.

Essential Oils

Every kitchen needs at least one bottle of quality extra virgin olive oil. Over time, you'll probably amass multiple bottles from places like California, Spain, Italy and France. Since the flavor of your oil will impact your cooking, avoid the temptation to pick up the cheapest bottle you can find. High-quality bottles will have delicate fruity notes that disappear with heat, making them best suited to salad dressing and finishing dishes.

Canola oil is the other item in this category that you'll definitely want to have within reach. An added benefit of cooking with this specific oil is studies have found that it may help reduce the risk of heart disease by lowering inflammation and blood pressure.

Vinegar

The two main types of vinegar are red and white wine. You can technically get by with stocking just one in your kitchen. But just like it doesn't really make sense to attempt dangerous repairs on your own when you can just call a local Lancaster AC repair company, it's definitely worth having both types of vinegar in your kitchen.

The main reason you won't regret stocking up on both options is because they have such different uses. Red wine vinegar is generally used for dishes that feature red meat, while white wine vinegar is best for anything that involves poultry or fish.

Bottles and Cans

In addition to oil and vinegar, other bottled items you should add to your kitchen are Worcestershire sauce, soy sauce and Dijon mustard. While stocked bottled items are pretty standard, when it comes to canned goods, there are those who initially turn their nose up at the thought.

Although there are plenty of canned items that are low in quality, any experienced chef knows that certain canned goods are crucial for a wide range of dishes. The ones you'll want to have in your pantry are chickpeas, canned tomatoes and kidney beans. And if you don't already have some, it's also worth picking up a few cans of tuna.

Now that you know exactly what you need in your kitchen and pantry, you can stock up and begin enjoying everything that cooking on a regular basis has to offer!

Michelle is an aspiring writer with a passion for blogging. She enjoys writing about a vast variety of topics and loves that blogging gives her the opportunity to publicly voice her thoughts and share advice with an unlimited audience.

[Guest Post] Answers to Everything You've Been Wondering about Organic Food by Michelle Rebecca

Do you love food? I know I do! I love it so much that I consider it to be a personal passion. While I'm always game to try something new, I care a lot about what I put into my body.

Over the course of talking to others about my own research and learning, I've noticed that there's quite a bit of confusion surrounding organic food. While a lot of the people I've talked to are interested in this topic, they're frustrated by not being able to find straight answers to their questions. To help remedy this situation, I want to provide clear answers to the questions I hear the most:

What Does Organic Actually Mean?

There are two main factors that separate organic food from that produced by standard farming operations. The first applies to crops. Instead of using chemical fertilizers, insecticides and herbicides, organic farmers use sprays from natural sources. The second factor applies to chicken, beef and other meat. Standard farmers use antibiotics to maximize the growth of their animals. Organic farmers avoid those measures and feed their animals natural food sources.

How Do You Know if Something is Actually Organic?

If you walk through a grocery store, it may seem like just about everything is organic. But if the supposed widespread availability of the highest quality food strikes you as off, your intuition is correct.

Because more consumers now care about the quality of their food, many companies are trying to capitalize on the interest through misleading marketing. Although "natural" sounds great, it has absolutely no meaning on a food label.

 Unlike the term "organic," there are no restrictions around using the word “natural. As a result, the companies responsible for marketing food products can slap the term on just about everything. The same is true for phrases like “hormone-free,” “free-range” and “all natural.”

Can You Trust the Term "Organic" on Labels?

Yes. However, there are a few different ways it can be used. If an item has a USDA Organic seal, it's 95% or more organic. If a label says 100% organic, it means exactly that. But in order for a label to say "made with organic ingredients," the total item can be as low as 70% organic. The easiest way to find true organic foods is to keep an eye out for labels that have either of the first two designations.

What If You Don't Have Access to Organic Items?

Depending on where you live, getting access to the organic items you want may be a challenge. Whether it's the result of cost or because you can't find exactly what you want, there's always the option to grow your own. If that sounds like a lot to take on, start small. Instead of growing an entire garden full of different foods, start with just one. This will make it easier to learn, and to keep your total cost down.

One of the nice things about starting with just one item is you won't need tons of supplies. With just some basics like hydroponics organic, you'll be able to start growing your own organic crop!

Michelle is an aspiring writer with a passion for blogging. She enjoys writing about a vast variety of topics and loves that blogging gives her the opportunity to publicly voice her thoughts and share advice with an unlimited audience.

[Guest Post] How Do I Store This? A Guide for Fruits and Veggies by Michelle Rebecca

Every time we go food shopping and pick up various types of produce we watch in amazement at the seemingly random process by which things either ripen or go bad. To some degree you know that there are different ways to store things. But oftentimes, it’s all just a big mystery.

This short guide will help shed light on the dos and don’ts of produce storage.

The Golden Rule of Vegetable Storage

Note: Thou shalt not store your vegetables along with your fruit. There is a reason for this. Many fruits (I’m looking at you, banana) are just the slightest bit radioactive.

Now, now, don’t freak out. Bananas won’t make you glow in the dark, but they can act as ripening agents to other fruits. They continually give off a particular type of radiation that simulates the sun as far as other produce is concerned.

Bananas do this because they contain potassium 40. Other fruits might give off ethylene, which is another powerful ripening agent. This can be damaging to vegetables too. If you want to avoid having a pile of rotten vegetables in your crisper, keep the fruit in a separate place.

Not All Produce Needs Refrigeration

 

In fact, the fridge will actually damage certain types of produce. Potatoes and other tubers, for instance must never be refrigerated. The cold temperature breaks down their starch and makes them ferment—a nice way to say they will rot.

Also, there are few things as undesirable as rotten potatoes in your fridge. The thing to do is to throw them all into nice wire baskets and keep in them in the shade.

Contrary to popular wisdom, tomatoes should stay out of the fridge. Keep them dry and keep them cool. Another oddball veggie is the eggplant, which seems like it should be refrigerated but actually prefers room temperature.

There are also lots of fruits that have to stay out of the fridge. Apples do well outside the refrigerator, as do citrus fruits like lemons. Melons are another fruit that should never be put in the fridge. The cold ruins their texture, making them rubbery and bland.

Immediately Refrigerate the Following

On the flip side there are the fruits and veggies that must absolutely be refrigerated. Chief among these are berries; they’re so delicate they start going bad on the way home from the market.

This goes for soft fruit, such as peaches, too. Corn should be refrigerated immediately —especially if you don’t consume it the same day you bought it. Even though it appears durable, don’t hang on to corn, as it goes bad extremely fast.

In the oddball category you will find garlic. Unlike onions, garlic will stay fresh longer if you keep it cool.

A Final Tip

Don’t stack fruits and veggies. This promotes rotting. Give them as much breathing room as you can. Hopefully these tips will make save you money in the long run, which is always a good thing.

Michelle is an aspiring writer with a passion for blogging. She enjoys writing about a vast variety of topics and loves that blogging gives her the opportunity to publicly voice her thoughts and share advice with an unlimited audience.