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Chef’s Delight Tip of The Week

April 14, 2014

Do you know if your eggs are good or not.

Fill a glass with water. Add an egg. If it floats it is bad. If it sinks it is still good to use.

Chef’s Delight Tip of The Week

April 7, 2014

Add an apple to your bag of potatoes if you have an issue with them growing buds. The apple will prevent the potatoes from budding.

Burnt Chili, don’t throw it out – By Linda

April 3, 2014

Technology saved the day

I recently made a huge batch of chili, and while in a rush to get everything together, I burnt it. I always put several different kinds of beans in my chili along with cooked onions and burger.

t want to waste anything. Here is what I did, I tried not to stir any of the burnt beans from the bottom of the pot and proceeded to the sink to rinse off the sauce and burnt taste of the remaining beans. I put everything together again in another pot, added more seasonings, tomato sauce, salsa, ketchup, brown sugar and a little salt and pepper.

While heating I tasted the new batch, I could still taste scorched beans. I did a little research on the internet, thank goodness for technology. I found that if you add peanut butter to the scorched chili, it would take the burnt taste out, I did this and it still tasted burnt. A little more research and I added a raw potato (peeled and halved) and let the chili simmer. So with the peanut butter and the potato, the burnt taste disappeared.

I have made a lot of chili in my time, but I would have to say this was probably one of the best batches of chili I have ever made.

Dr.’s Orders

March 28, 2014

My husband has been placed on a diet to help with his cholesterol and sugar.

I have changed the way I cook and pack his breakfast and lunch.

His ‘normal’ breakfast consisted of a 2 egg sandwich with either country ham or bacon and cheese on toast. His lunch would be a lunch meat and cheese sandwich with 4 cans of Mountain Dew.

Over the next several days I started cutting back the Mountain Dew (because of the sugar content, of course) and I cut out the egg sandwich all together and replaced it with a regular meat and cheese sandwich.

The first day I packed his breakfast/lunch after Dr.’s Orders I did not include his normal 2 egg sandwich, but packed another regular sandwich and his 4 Mountain Dew’s.

He text me and ask where his egg sandwich was. I said, “Dr.’s Orders. I am trying to keep you around longer. Is that Okay?”

His response was “heck with the doctor, he will just have to give me more pills… after all a man has to eat!”

The second day I packed 2 Mountain Dew’s and 2 bottles of water with flavoring of Kool-Aid/Country Time Lemonade. Then I went to 1 Mountain Dew to 3 bottles of water with flavoring.

He was talking with his brother about his “Diet” change…that I am trying to keep him around longer. His comment was, “I swear she is not trying to help me and keep me here longer, she is trying to kill me. I am a meat and tatar kind of guy and lets not forget my Mt. Dew! It is a must for my diet!”

Chef’s Delight Tip of The Week

March 27, 2014

Easter is just around the corner. Families everywhere will be making  the famous pickled eggs, deviled eggs and dying eggs with the kids.

Here is a great tip to help get those shells off the eggs with extreme ease. There are several tips out there. This one is tried and true.

Add ½ tsp. of baking soda to the boiling water while cooking the eggs. The shells will slid off.

Bear Casserole – From Ann’s Kitchen

March 21, 2014

My husband loves to hunt and passed this passion along to our daughter. This past year our daughter took her first bear. We cut and packaged the meat to put food on our table. We believe in hunting and using what God has given us. We do not hunt just for the fun of it.

There were several pounds of meat. So we had cut and packaged cubed, steak, and ribs. I wanted to fix the cubed in a different way and tried to think of something other than frying and serving with some type of potatoes.  My idea for this recipe came from combining ingredients I knew my family would like. I also fixed this in the fall, so it was an excellent warm fall dish.

I took the bear meat, cream of mushroom soup and grand biscuits and came up with a dish I thought my family would like. It was a hit. I have fixed this for a few other dinners. One was a wild game supper we attended. The other was at my mom and dad’s Sunday dinner. I was told the bear meat did not taste like a strong wild game meat.

Here is the recipe. I will name this Bear Casserole.

Ingredients:

1 lb cubed bear meat
1 can cream of mushroom soup
1 package grand biscuits
Spices for the bear meat…onion powder, garlic salt and pepper.

Directions:

Add bear meat and spices to a skillet with a small amount of olive oil.  Cook bear meat until done.

Place grand biscuits in bottom of a 9×9 pan. Press together and flatten a little. Next add bear meat. Last spread cream of mushroom soup over the bear meat.

Place in oven and bake at 350, until soup is heated through and biscuits are baked.

Beloved Mac ‘N’ Cheese by Mandy

March 13, 2014

mncMy family loves pasta, especially Macaroni and Cheese. When I was a kid, we used Velveeta cheese and my job was to slice and cube the cheese. I used to love the taste of Velveeta. As the years and “new and improved” box mix Mac ‘N’ Cheese dishes came and went, I began to notice that my beloved dish was starting to taste different, but I loved it so much, it didn’t matter. This past year, my family and I became very aware of some of the “fake” ingredients that are in a lot of today’s box mixes. And the more and more I read, the less and less I enjoyed the taste of my Mac ‘N’ Cheese. So along with my mother, we started sifting through the cookbooks and surfing the web for a good and tasty homemade Macaroni. After several tweaks and trial and error, we finally came up with one and it’s absolutely delicious! Try it yourself. It’s easy, quick and it’ll make you never want to go back to box mix Mac ‘N’ Cheese ever again!

Macaroni and Cheese

Ingredients:
8 oz elbow noodles (2 c uncooked)
2-3 Tbs butter
1 1/2 c milk
1/2 tsp salt
1/2 tsp black pepper
1/4 c flour
8 oz cheddar cheese (shredded)

Preparation:
Prepare pasta and drain. In separate pan, melt butter. Add flour until frothy. Add milk, salt and pepper. Stir constantly until thick (about 5 minutes). Add cheese. Stir until melted, then add pasta. Bake in baking dish 25 minutes at 400 degrees. Let stand 10 minutes before serving.

Bon appetite!

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