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The Many Benefits of Healthy Crock Pot Cooking

Healthy crock pot cooking allows families to prepare their meals, have it cooked and be ready at dinner time with little effort. Once all the ingredients have been combined into a slow cooker (crock pot) you can easily set the meal to cook while away at work, or out enjoying other activities. In fact, foods cooked in a crock pot tend to have more intense flavors because of the extended cooking time. Having the ability to control all added ingredients can enhance the nutrient content of every family meal. The first slow cooking crock pot was manufactured in the early 1970s. By the end of that decade, manufacturers had made them easier to clean. Within the first few years, hundreds of quality cookbooks dedicated to slow cooking became very popular with home chefs. Nutritious Meals Having the ability to control every meal's nutrient profile helps maintain a healthy family. As an example, adding organic vegetables to a recipe helps increase the nutrient content of the meal while adding more bulk and fiber from the vegetables. In fact, high-quality tougher cuts of meat turn out perfectly when the cooking time is extended at a lower temperature. Often times, these meats become fork tender without the need to add tenderizers or fat. This helps the family maintain a lower calorie content and consume leaner cuts. Increased Nutrient Content During any cooking process, there tends to be a breakdown and nutrients, with the exception of lycopene that often is heightened during cooking. Fortunately, a crock pot offer significant advantages over other cooking methods because of its relatively low heat an extended cooking time. The lower temperature tends not to destroy healthy nutrients, which is often the downside to boiling or steaming. Recapturing juices and sauces with the slow cooker tends to increase the results of healthy crock pot cooking. Reduced Processed Food Consumption One of the greatest benefits of a slow cooker is the ability to reduce the consumption of harmful processed foods. In fact, a slow cooker provides the opportunity to decrease the amount of sodium intake, while reducing calories and fat in the family's diet. Prepackaged meals purchased from the frozen or box section of the store can now be easily prepared using the family's slow cooker. As an example, the home chef can find a wide assortment of recipes specifically designed for the slow cooker including casseroles, roasts, soups and even baked desserts. Aside from healthy crock pot cooking results, there are other significant benefits to using a slow cooker. These include: • A Timesaver - Most meals prepared in the slow cooker require only the single pot. There is only minimal initial preparation required, and the slow cooker will perform all the work while the family is away. • Reduced Energy Consumption - Slow cookers are manufactured to use substantially less electricity than through conventional ovens and stoves. • Easy Cleanup - Manufacturers now create crock pots that are easy to clean. The pot simply lifts out of the cooker and can be placed in the dishwasher, or cleaned at the sink. With the exception of cutting utensils and a cutting board, all meals are prepared in the crock pot. • Useful during Every Season - Because the slow cooker does not emit high levels of heat inside the kitchen, it works well for year-round cooking. There is a huge variety of recipes available including comfort foods for the wintertime, and easy to repair meals for the summer. With the ability to use less expensive meats, cooking at lower temperatures, and controlling nutrient content, preparing meals in a slow cooker makes sense. It offers convenience, because it cooks the meals while the chef is away.

As a widely renowned, highly successful Nutrition and Fitness Expert - Gary Pettit now diligently helps people from all walks of life to achieve their greatest aspirations! To find out more => http://ift.tt/IxrbOi

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Simple and Healthy Roast Broccoli

Broccoli is a very nutritious food with lots of minerals, vitamins, and roughage, but it can be pretty boring. Steamed broccoli with nothing on it is dull, and once you start adding sauces such as Hollandaise, suddenly it is not healthy anymore! Here is a simple recipe that anyone can cook, even if they do not know how to cook! It's that easy. First, for ingredients all you need are broccoli, salt, pepper, olive oil, and garlic. That is not a lot of ingredients. You'll also need a stove and some kind of baking pan. Any baking pan or even a cookie sheet will do. This recipe is for one pound of broccoli florets. Floret simply means the flower part, as opposed to the stem. Of course there will be some stem, but the thick stems get thrown away. You can cut the broccoli up yourself, or far easier, buy it pre-cut from the markets. My local markets have 1 pound bags and larger bags are available very cheaply from some of the big discount warehouses like BJs, Sam's Club, and similar. Wash the broccoli florets and leave them to dry. You will also need one tablespoon of chopped garlic. You can buy this pre-chopped in little glass jars, or better yet, chop it yourself. It is easy with a garlic press, but the pre-chopped is OK too. Mix the garlic with two tablespoons of olive oil, extra virgin preferred, one half teaspoon (that's the smaller spoon measure) or salt, and one quarter teaspoon of pepper. I prefer kosher salt, a pure and large crystal form of salt, but you can use regular table salt or sea salt instead. For the black pepper, fresh ground is best if you have a grinder but any pepper is fine. Mix all the ingredients except for the broccoli in a small bowl. Now add this mixture to the broccoli and coat as evenly as you can; it's not critical. You can do this by tossing them together in a large bowl or by putting everything in a plastic bag and shaking thoroughly. Preheat the oven to 420 degrees. Place the broccoli on the baking pan, spreading it out evenly. You can cover the pan in aluminum foil if you'd like to make cleanup trivial. Bake it for 15-20 minutes, just until the broccoli starts to brown a little bit. You can try a floret to see if they are done to your taste. Remove and serve. They are also good cold as a snack!

More nutritious and easy recipes are at Ted cooks and a a great and simple healthy egg recipe is Ted's Ugly Eggs.

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Crockpot Collard Greens

I am a southern girl who loves her collard greens. I still remember when I made my first pot of greens not really knowing what I was doing. I recall watching my grandmother on how she made hers and that's how I made my first pot of greens without a recipe. My grandmother would never let me help in the kitchen but she would allow me to watch. The first batch I made was Thanksgiving in my first real apartment. The one I lived in before wasn't really an apartment, it was a room with a kitchen and I had a small bathroom. I decided I would invite some friends over for Thanksgiving. A friend of mine came with one of her sons and he absolutely loved my greens. To me they didn't taste all that great but he thought they did. I have come a long way since then with a lot of practice. I would like to share my Crockpot collard green recipe. It is really very simple to make. I have toned down the use of pork in all my cooking. I used to make it with ham hock or jowl bacon but pork is deadly for me. You can use it though, I'll pass. This recipe calls for a 6 quart Crockpot especially if you use 3 or more bunches of greens.

Ingredients 2 to 3 bunches of collard greens 1 large onion 2 tbsp garlic 3 to 4 celery stalks ½ cup apple cider vinegar 1 tsp red pepper flakes (omit if you don't want the heat) 2 smoked turkey legs (I suggest 3 if you're using more than 2 bunches) 6 oz chicken stock/broth (use plain water if you have none) Salt and pepper to taste I remove the stems from my greens. I don't like stems at all on any greens I prepare. Wash the greens well removing all the dirt and whatever else you may find in them. Take the leaves and chop them down into smaller pieces and place inside the Crockpot. Chop the onions and celery and add the rest of the dry ingredients to the Crockpot. I like a lot of onion and celery in mine so please be generous to the greens, it gives them flavor. Place the turkey legs on top to press the greens down then add the stock and cider. Cover and cook on low for 5-6 hours or until the meat is falling from the bone. Serve with cornbread.

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Easy Gingerbread Cookies

Here is the recipe for gingerbread cookies: Ingredients:  

3 cups all-purpose flour 1 teaspoon baking soda ¾ teaspoon ground cinnamon ¾ teaspoon ground ginger ½ teaspoon ground allspice ½ teaspoon ground cloves ½ teaspoon salt ¼ teaspoon freshly milled black pepper 8 tablespoons (1 stick) unsalted butter, at room temperature ¼ cup vegetable shortening, at room temperature ½ cup packed light brown sugar 2/3 cup unsulfured molasses 1 large egg Directions: Position the racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Sift the flour, baking soda, cinnamon, ginger, allspice, cloves, salt and pepper through a wire sieve into a medium bowl. Set aside. In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vegetable shortening until well-combined, about 1 minute. Add the brown sugar and beat until the mixture is light in texture and color, about 2 minutes. Beat in the molasses and egg. Using a wooden spoon, gradually mix in the flour mixture to make a stiff dough. Divide the dough into two thick disks and wrap each disk in plastic wrap. Refrigerate until chilled, about 3 hours. (The dough can be prepared up to 2 days ahead.) To roll out the cookies, work with one disk at a time, keeping the other disk refrigerated. Remove the dough from the refrigerator and let stand at room temperature until just warm enough to roll out without cracking, about 10 minutes. (If the dough has been chilled for longer than 3 hours, it may need a few more minutes.) Place the dough on a lightly floured work surface and sprinkle the top of the dough with flour. Roll out the dough 1/8 inch thick, being sure that the dough isn't sticking to the work surface (run a long metal spatula or knife under the dough occasionally just to be sure, and dust the surface with more flour, if needed). Using cookie cutters, cut out the cookies and transfer to nonstick cookie sheets, placing the cookies 1 inch apart. Gently knead the scraps together and form into another disk. Wrap and chill for 5 minutes before rolling out again to cut out more cookies. Bake, switching the positions of the cookies from top to bottom and back to front halfway through baking, until the edges of the cookies are set and crisp, 10 to 12 minutes. Cool on the sheets for 2 minutes, then transfer to wire cake racks to cool completely. Decorate with Royal Icing. (The cookies can be prepared up to 1 week ahead, stored in airtight containers at room temperature.)

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Homemade Roasted Garlic Potatoes

Roasted Garlic Mashed Potatoes that are homemade are healthier and more nutritious than store bought or made from a box mix. Most recipes use so little garlic that either they have no taste or they are indistinguishable from regular potatoes. There is no "real secret" to perfecting silkily edible Roasted Garlic Mashed Potatoes. There is only technique. We start with well formed Idaho potatoes. Your preference may run to Yukon Gold, which are a little firmer and a deeper yellow in color, or you may stick to Russet baking potatoes, which are drier, have a more fluffy consistency, and may require more liquid to make into a smooth consistency. We personally like Idaho potatoes. They boil up plump, and have easy peeling skins. The technique encompasses how the potatoes are cooked, how the garlic is prepared, and how the two are joined into a perfect blend.

The basic recipe: Roasted Garlic Mashed Potatoes Ingredients: 5# Idaho potatoes 2 heads fresh garlic 2 tbl. Minced garlic (more to taste) ¼# butter 1 cup whole milk Freshly ground black pepper Directions:

Scrub potatoes to clean the skin, Add to pot with water and minced garlic. Bring to boil and cook until tender. Take potatoes out of cooking water and remove skin off of potatoes under running cool water (the skin should just easily rub off).

Put skinned potatoes in clean pot and mash. Strain minced garlic from boiling pot and add to the mashed potatoes. Add pepper to taste. Add milk sparingly to aid the mashing. The water from the boiling pot can be used to loosen up the mashed potatoes.

Crush the fresh cloves and place in large frying pan with ¼# butter and sauté until mostly golden brown. Pour entire contents of frying pan into the mashed potatoes and fold in the garlic and butter into the potatoes. Add more milk if necessary to achieve the desired silky smoothness.

Serve with a low sodium gravy.

Note: crushing the garlic cloves gives it a distinctly different taste than slicing or mincing. This comes from how the garlic oil (allicin) is contained within the cells of the garlic clove. The three elements are:

Use minced garlic (you can use the product that comes in a jar!) in the water used to boil the potatoes.

Cook the potatoes in their skin and remove the skin easily under running cool water.

Crush the garlic and roast in butter. Be sure to add all of the roasted garlic and the butter it was cooked in: the butter will have adsorbed some of the essential oils while roasting the garlic.

Another technique, not recommended for the faint of heart, is to remove the outer covering from the garlic clove while crushing the garlic clove at the same time. I prefer a tool like the "Chop and Bash" to crush the garlic clove. Garlic is easy to crush: place a clove on a cutting board, Sandwich the clove between the flat metal sheet surface and the cutting board. Press down smartly on the flat metal sheet and the garlic will crush easily. It's then very easy to remove the hard outer covering from the remnants of the crushed clove. By straining out the cooked minced garlic and adding to the mashed potatoes, the flavor is enhanced. Using the water that the potatoes were boiled in to rehydrate the potatoes during mashing, you can use less milk, if milk's a concern.

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2 Easy Whole Chicken Crock Pot Recipes

Cooking with a crock pot saves not only time but makes the best and juiciest chicken you can find. Most families love chicken, so choosing whole chicken crock pot recipes is a no-brainer, and they're easy to find online too. Many times, baking a whole chicken runs the risk of over cooking and dry meat. No one likes that, so why risk it? Slow cook your meals year round and don't sacrifice taste or convenience.

Finding slow cooker recipes is great, but did you know that you can cook a whole chicken without a recipe? Sure can. All you do is put the bird in your slow cooker with about a cup or so of water, your favorite seasonings and veggies and let it cook for eight hours. If you need to cook it for ten hours, that's OK too. Your poultry will be perfect as is, or for shredding and using in casseroles, chicken chili or bbq sandwiches. Here are a couple of delicious whole chicken crock pot recipes to try as well: Easy Crock Pot Chicken 1 small onion, sliced 4 cloves of garlic, minced 3/4 cup soy sauce 1/2 cup vinegar 1 - 2-3 lb. whole chicken In a small bowl combine the onion, garlic, soy sauce and vinegar and mix all together. Place chicken in slow cooker and pour mixture over chicken. Cook on low for 8 to 10 hours. Spicy Slow Cooked Chicken 1 (3 to 3-1/2 lb.) whole chicken 1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon pepper 1 teaspoon olive oil 1 large onion, sliced 1 medium garlic bulb Rinse chicken; pat dry inside and out with paper towels. In a small bowl, mix salt, paprika, pepper, and oil; mix to form paste. Spread evenly over chicken. Place onion in your slow cooker. Place chicken, breast side up, over onion. Separate garlic into cloves, but don't peel cloves. Arrange garlic cloves around chicken. Cover slow cooker and cook on low 8 to 10 hours.

Check out these Whole Chicken Crock Pot Recipes and other easy crock pot recipes for chicken

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Cookware, Pots and Pans for the Kitchen

Myself and others in the food industry are often asked by home cooks what cookware to buy. There is a huge variety on the market today. Some are expensive, some are inexpensive and there are those right in the middle of the cost curve. In every price range there are pots and pans that will serve you well and those that you will wish you never purchased. I shall discuss the cookware that has served me well over the years, in a short series of articles. I shall explain, the why, the how and for what I use the different types and styles of pots and pans that I cook with. Let me first explain the fabulous cast iron pots and skillets. These for me are the best for cooking robust, hearty foods, particularly one pot meals. I have cooked my best stews in cast iron pots and made fabulous braised brisket in them. For the best hash brown potatoes use a cast iron skillet or for the best chicken cutlets use an iron skillet. This type of pot is unfriendly to cooking with acidic foods such as tomato sauce or citrus flavored dishes. Cast iron cookware must be cared for properly. They are heavy and if dropped may break. These pots must be seasoned and kept seasoned with a light oil such as canola oil or vegetable oil. Soap and scouring pads are never to touch seasoned cast iron cookware. Well, there is one time and one time only when soap may touch them and that is on a brand new cooking instrument to remove a wax protective coating applied at the factory. The protective wax coating is removed by washing it in hot soapy water and with a plastic bristle brush or an old fashioned straw bristle brush. Absolutely, never, let soap touch cast iron cookware again. Now it is time to season this type of pot for the first time. Here is how you season cast iron cookware. The cookware must be perfectly dry, and the oven heated to 350 degrees Fahrenheit. Coat the pot inside and outside with a vegetable oil or shortening. Cover the bottom of the oven with aluminum foil to catch the excess dripping oil. Place the oil coated cookware upside down in the oven and bake it for half an hour. Do this after using the cookware the first few times, it is worth the effort. This procedure seals the minute crevices in the iron and a coating is formed over the ironware. You now have a natural old-time, nonstick cookware.

This article in Chef Richie's advice on cast iron cooking. Chef Richie writes for http://ift.tt/1eIMk2q

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5 Things You Didn't Know About Indian Food

Generally when you ask somebody about Indian food they will spout adjectives like hot, spicy, rich, fatty, and curry. However, trying to characterize Indian cuisine in just a few words is an incredibly daunting task. The country is home to a vast array of regional cuisines, and the food evolved over thousands of years based on internal and external influences. Those who are passionate about Indian cuisine would argue that preparing the food involves an intricate blending of spices and ingredients that make it something of an art. So let's address some of the many misconceptions about the cuisine with these 5 things you didn't know about Indian food.

Not all Indian food is spicy. In fact, most Indian dishes incorporate a variety of spices, but this is not what makes particular dishes spicy. Many recipes call for chilies or other "hot" spices, but these can almost always be omitted as a matter of taste. Moreover, some dishes have a very simple spice profile, and some require only one or two spices.

Indian food is healthy. While it's true that many curry dishes may be a little heavy with respect to fat content, Indian food is really what you make of it. Like you wouldn't expect all Japanese dishes to feature rice, you shouldn't expect all Indian dishes to feature fat. Many recipes can be augmented with respect to oil or fat content, and there are a wide range of dishes that do not require oil at all. Indian cooking is also full of vegetables and healthy spices cooked so that they have a rich and satisfying flavour. Turmeric, ginger, garlic, and green chillies are commonly used in Indian recipes and they're all known for their positive health benefits.

Indian food can be easy to cook. Some recipes take time and effort to fully develop flavours, but this is true of just about any cuisine in the world. Some of the most popular Indian dishes are actually quick and easy. Tandoor chicken, mutter paneer, bhindi ki subji are just a few examples of recipes that are easy to prepare.

There is no such thing as "curry". For inexperienced diners, curry seems to be the only ingredient in Indian food, but this couldn't be further from the truth. First of all, "curry" is generally a collection of spices known as garam masala. The basic ingredients in garam masala are similar but the final recipe can even vary between households.

Indian food has diverse regional characteristics. Whether you're talking about north/south/east/west or various provinces in India, the cuisine varies significantly. Northern Indian food is probably the most popular internationally. Meats and vegetables cooked in a tandoor are common and cream is often used in marinades. Nevertheless, Indian cuisine is incredibly diverse, so you can enjoy trying new and interesting varieties from all over the country.

For indian cuisine, indian catering service and more, visit Handi Cuisine in Vancouver.

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How to Make Your Own Yogurt in a Crockpot

I don't know about you, but I'm a huge fan of yogurt. My stomach doesn't tolerate lactose very well, so I tend to purchase Greek yogurt, which is lower in lactose and slightly more expensive. I really wanted to start making my own yogurt, since I eat it for breakfast and for a snack during the day. After some research, I found a recipe I liked and gave it a shot. It turned out marvelously well! I used the DIY crock pot yogurt method - it's basic, only requires two ingredients, and produces a lot of yogurt. You'll only spend $5-7 on materials (I'll break down my costs for you at the end!) and end up with yogurt for the whole week, if not longer. The great thing about this method is that you can pretty much set your yogurt and let it make itself overnight or while you're away at work. And, if you decide you have enough yogurt, it's easy to make cheese or dip from the rest! So, let's not waste any time here. You're going to want to go out and make your own yogurt right after you read this!

What you'll need:

Milk (I used 1%)

Plain yogurt (I also used 1%) with live cultures

Crock pot (any size - mine is1.5 quarts)

Dark-colored towel or blanket

Cheesecloth (A clean, unbleached white t-shirt, sheet, or pillowcase will also work)

Strainer

Step 1: Pour milk into the crockpot. Mine holds 1.5 quarts, so I put in 4 cups of milk. Most larger crockpots should hold 8 cups comfortably. Leave a little extra room to account for the froth it will produce, as well as the yogurt you'll have to add. Step 2: Cover your crockpot and turn it to low for about an hour. The milk should reach about 180 degrees Fahrenheit. Step 3: Turn off the crockpot and let it sit for roughly 30 minutes - keep it covered. This should cool the milk to a comfortable 115-120 degrees Fahrenheit. Step 4: Add a small amount of yogurt to the mix to start the process. Since I used 4 cups of milk, I put in 1/4 cup of yogurt. If you used 8 cups of milk, put in 1/2 cup, and so on. You don't need to add a lot of yogurt to start the yogurt-making process. Step 5: Wrap the crockpot with your towel. The key is to ensure that it stays warm in a dark, still environment. That's when the bacteria will be the most active. Step 6: Wait 6-12 hours. If you wait for a shorter period of time, the yogurt will be runnier and not as tangy. It will have a higher lactose content. If you wait 10-12 hours, you'll get thicker, tangier yogurt, similar in taste and consistency to Greek yogurt. Step 7: Depending on how thick you like your yogurt, you'll have to strain it a bit. You'll notice that it's still fairly runny at this point, but that doesn't mean you've done anything wrong. I set up a bowl to catch the whey, and put a small strainer on top of it to filter the yogurt. Step 8: Next, lay your cheesecloth over the strainer. I used an old pillowcase for mine. Pour your yogurt in. Don't worry if some whey has already separated; it'll filter through again. Tip: Whether you choose to use real cheesecloth or a t-shirt/sheet alternative, ensure that the cloth is untreated with chemicals, and hasn't been washed with detergent recently. You don't want your yogurt to taste like soap. If you want a thicker yogurt, cover this and set it in the fridge. Let it drain for a few hours, and you'll end up with your own homemade Greek yogurt. If you want something similar to plain yogurt, strain it for only a half an hour to an hour. You can test it every so often to see how it's shaping up. Step 9: After you're done, you can collect the whey and save it. Use it instead of milk in shakes or baking recipes. Maybe someday I'll try more things - but I used it in my protein shakes and it worked wonderfully! As promised, here's the cost breakdown:

1 gallon of 1% milk (pasteurized, non-organic): $2.99

1 quart of plain 1% yogurt: $2.99

So, for $6, I could make 16 cups of yogurt, or roughly 16 servings. That's only about 38 cents per yogurt.

I'm sure I could do this for an even lower cost had I managed to find a better brand of milk and yogurt, or if I had a coupon. I'm not a big dairy consumer, so I didn't do a lot of research. Still, I think I did pretty well. You can also use half of your ingredients for yogurt and do something different with the other half - make your own cheese, dips, frozen yogurt, or do something totally crazy and creative. No matter what you choose, you'll love experimenting with your own homemade yogurt. You'll never want to buy store yogurt again!

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Potato and Egg Salad

  My grandmother is the queen of potato salad. I have yet to find anyone who can out do her in the making of potato salad. Not everyone can make it where it tastes good. Most recipes I've tasted are really bland. She is the go to person for this side dish, and there have actually been arguments over who was going to eat the last serving of it. I have tried to mimic her potato salad, but I guess its care and preparation that makes hers stand out. I can come close to it because I have watched her make it many times and know the ingredients she uses. She hasn't made it in years due to her old age and can't remember exactly how she makes it sometimes, but I can come pretty close to her version with her advising me how to make it. Here, I am going to share with you our potato salad recipe. Ingredients  5 to 6 potatoes (preferably Idaho potatoes) 2 stalks celery 1 small onion ½ green pepper ¼ cup sweet relish ½ cup miracle whip ½ cup mayonnaise Half dozen hard-boiled eggs 2 Tbsp pimento 1 Tbsp mustard Paprika Salt and pepper My grandmother doesn't make her potato salad with anything other than Idaho potatoes; maybe that is why hers taste so much better than mine since I use whatever potatoes I have. Peel the potatoes, dice them, and put into boiling salted water. In another pot put eggs in the pot and cover with water. I add salt to the water because it's supposed to help peel the eggs better. Cook potatoes until you can insert a fork but not falling apart. Drain the potatoes and put in a bowl and set in the refrigerator to cool. Meanwhile chop your onion, celery and green pepper. After your potatoes have cooled add the chopped vegetables to the bowl. Run cold water over the hard-boiled eggs to cool them off and remove the shells. Chop half of the eggs and add to bowl. Salt and pepper the mixture. Then add the mayo, miracle whip and mustard along with the sweet relish. Mix all the ingredients together. If it needs more salad dressing, add more to it as needed. Slice the rest of the hard-boiled eggs and layer them on top of the salad. Sprinkle the salad with paprika cover and refrigerate. The longer it sits the better it taste the next day.

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Fruity Chicken Salad Sub Recipe

Chicken salad is a great quick lite recipe to make for the summer. I love sub sandwiches and there is a fast food sub place I frequent a lot but I won't mention them here. You'll have to guess who they are. Here's a hint, some man named Jared lost a lot of weight eating them. Anyway they have added one of my favorite sandwiches back to their menu for the summer. Even though they are relatively a cheap place to eat, I still like trying to cut corners on spending as little money as possible. I like coming up with my version of how I make something you buy at a fast food restaurant. It's healthier, cheaper and probably taste better than the original. Here, I will share my Fruity Chicken Salad sub. This is a recipe where you can put your own creativity into what ingredients you like in your sub sandwich.

Ingredients 12-16 oz can chicken

1/2 cup grapes (red, green or both) 1 celery stalk half onion 1/2 cup mayo 1 peach yogurt cup 1 tsp rosemary 2 tbsp dill 1/4 cup green peppers 1/2 cup of raisins, cranberries & almonds spinach black olives hot pepperjack cheese cucumbers In a large mixing bowl add the can chicken drained. Chop your onions, celery and green pepper small and add to chicken. Add the fruit mix with almonds in along with the grapes. Add the mayo and peach yogurt and mix well with the ingredients. Add the dill and salt and pepper to season. Don't skimp on the dill, it gives the salad a nice flavor after it's been in the refrigerator. The longer in the fridge the better tasting. Choose your favorite bread. I use any kind of bread but if I'm making subs, I will use an Italian loaf or french bread. I cut the loaf in half then slice the half separating the top and bottom. I use two slices of pepperjack cheese to line the bottom bread then top with my cold chicken salad. You are ready to dress you sandwich. I like lots of black olives, spinach and cucumbers lined neatly across the sandwich. You can choose whatever toppings for your sandwich according to your taste. I don't use any other dressing on mine because the mayo and peach yogurt is enough but you can. Fold the sandwich together and you have fruity chicken subs.

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Crockpot Potato Soup

It's hard to believe some people can't cook as simple as cooking is. I think a lot of people make cooking harder than it is or maybe it's just laziness. Some people may feel there is a lot of work involved with cooking. That is why I love sharing ways I cook meals at home that only takes about 30 minutes preparation time. If you can cut or chop some ingredients and mix them all together then you can cook; no excuses. Of course, I get tired of cooking all the time. It would be nice if someone would cook for me for a change. I have a child that needs to eat, and since I'm not fortunate enough to have someone to cater to me, I have to get in the kitchen and think of recipes to have for dinner. Making use of a slow cooker is the best kitchen item to have for cooking. You simply put all the ingredients in, season and top it off with the lid. It's as easy as cake.. Several hours later you can spoon out your recipe in a bowl and then what's left over is frozen for later eating pleasure. Here's another Crockpot recipe I would like to share with you; Crockpot potato soup.

  Ingredients

7 Idaho potatoes 3 small baby onions 4 stalk celery 1 lb package turkey sausage 2 cups chicken stock 2 cups milk 2 cups Crème de Mexicana 1 Tbsp Mrs. Dash garlic and herb seasoning Salt and white pepper to taste Peel the potatoes, wash and put in a bowl of water. Cut up the onions and celery. For this recipe, I used 3 small baby onions, but 1 large one will be okay. I used turkey polish sausage for this recipe since I wanted to go a lighter version of the soup. Cut the sausage and potatoes into 1 inch pieces and add to Crockpot. Add in the cut vegetables. I had some reserved chicken stock and poured it over the meat and vegetables in the Crockpot. Add in 2 cups milk and 2 cups Crème de Mexicana. If you don't have Crème de Mexicana, then using regular heavy cream or half and half is okay. Season with garlic and herb seasoning, salt and white pepper; cover and slow cook on low for about 6 hours or until the vegetables are fork tender. Serve hot with a grilled cheese sandwich on the side.

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Chicken Stew

Nothing says comfort like a hearty stew topped with hot buttered biscuits. Comfort foods make you feel all warm and fuzzy inside causing you to forget about the bad things that have happened in the day. That is why so many people go to a place of comfort when eating. It kind of fills the void of emptiness one may have when things aren't going right. We sometimes reach for the things that make us feel better such as a piece of chocolate or that rich, decadent pie we know we shouldn't have but the feeling you get once you receive that treat may feel like heaven to you. I like comfort foods, especially in the fall and winter when the weather is cold, and all you want is something to warm your bones. I also like to spend less time in the kitchen and more in my warm bed. For this reason, my favorite meals to prepare usually are one pot meals. Here is a meal I would like for you to try called chicken stew.

Ingredients 2 leg quarters 4 potatoes 3 to 4 carrots 1 onion 2 to 3 celery stalks 1 Tbsp thyme 6 cups water 1 Tbsp cornstarch (mix with equal water) 1 Tbsp poultry seasoning 4 cloves garlic 2 bay leaves Salt and pepper This recipe can be prepared on the stovetop, but I prefer a Crockpot since all I want to do is forget about it. There's not much work involved in one pot meals other than cutting the ingredients and putting them inside the Crockpot. Cut all the vegetables: potatoes, carrots, celery and onions into chunks. Stews are intended to be chunky. Clean the chicken and add to the slow cooker. Add the cut up vegetables and cover the ingredients with 6 cups of water or chicken broth. Cut up 4 to 5 cloves of garlic and add to the stew. I am a fan of garlic and try to use it as much as possible. Then add the bay leaves and 1 Tbsp of thyme. Season the stew with salt and pepper to taste. Cook stew on low for 4 to 6 hours or until the meat starts falling from the bone. I thicken my stew with cornstarch. Use 1 Tbsp cornstarch to 1 Tbsp water and add to hot liquid about half way through cooking. Once the stew is ready remove the bones from the stew. I like serving my chicken stew on top of biscuits.

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Cranberry Muffin Recipe - The Most Delicious Of All Muffin Recipes

What is it about muffins that have made them such a huge part of our daily lives. No matter where in the world you go, people adore them, and if they have never tried one before, they are soon converted once they take their first bite. As we all know, they also come in several different flavors, and to make them even more irresistible, there are even savory ones to be had. We do of course all have our own personal favorites, and I'm actually just about to share a really good recipe which I use regularly to make one of my favorites. That's right, I'm going to share my top cranberry muffin recipe with you, but before I do, let's just take a brief look at muffins in general. The Muffin Story People have been making muffins for centuries already, with the oldest printed recipe dating back to 1703. In those days, they were actually called "moofins" rather than muffins, and they were made slightly differently to those which we get today. The main difference being that they were made with yeast dough, whereas today they are made in the same way as quick bread. The other big difference is that the early muffins where generally only made in a limited number of flavors, whereas today they come in almost every flavor imaginable, including chocolate; vanilla; blueberry; banana; cranberry and etc. Crust Or No Crust Practically all store bought muffins have no crust other than on the top of the muffins. In fact, the selfsame thing applies to most home baked muffins as well. The reason for this is because most people use little paper cups to line their baking tins. These paper cups make it easier to remove the muffins from the baking tins, and of course they also help to minimize the need for cleaning up after you've finished baking. I do this myself, although I do sometimes bake without the cups so that I can get a crust to form. Actually, if I am to be perfectly honest with you, then I should also tell you that I quite often just order a supply of muffins online since I don't always have time for baking my own as often as I would like. The Mother Of All Muffin Recipes Well, I did promise I would share a great cranberry muffin recipe with you, so here it is. Providing you follow the recipe according to the instructions, you are really going to love these muffins, but before you give me all the credit, please know that this recipe was given to me, so it's not my own invention: What You Will Need * 2 Cups of all purpose flour * 2 tsps baking powder * 2/3 cups of sugar * 2/3 cup of fresh milk * ¼ cup of butter * 1 tsp grated orange rind * ½ tsp vanilla essence * 1 large egg * ¼ tsp salt * 1 cup of freshly chopped cranberries Method: * Mix all your dry ingredients in a suitable mixing bowl that is big enough for the job at hand * Blend all your wet ingredients in a separate bowl * Make a small well in the center of the dry ingredients and then add your blended wet ingredients * Add in you fresh cranberries * Mix everything using a wooden spoon or a wooden spatula, ensuring no lumps of flour remain * Line your muffin pan with paper muffin cup (optional if you have a non-stick pan) * Spoon your mixture evenly into the cups * Place your muffin pan in a preheated oven and bake at 425 degrees Fahrenheit for around 25 minutes

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Fast, Delicious And Healthy Tilapia Recipes

Benefits of Healthy Tilapia Recipes When it comes to a healthy lifestyle, the foods you choose to eat are just one part of the equation. While there are numerous recipes for tilapia, not all of them offer the benefits of healthy preparation. Fortunately, tilapia is very versatile and lends itself well to a wide range of healthy cooking options. Another benefit of serving healthy tilapia recipes is that they are simple to prepare and they let the fish stand on its own without masking its delicate flavor in heavy sauces or breadings. Baked Tilapia Recipes One of the simplest ways to prepare tilapia is also the healthiest. Brush each tilapia fillet with a little extra virgin olive oil, sprinkle lightly with salt and pepper and bake in a 350 degree oven for approximately 15 minutes. Fish is done when it flakes easily. Fast, simple and delicious. Another easy and healthy baked tilapia recipe is jazzed up with a simple crumb coating. Just combine 2/3 cup soft bread crumbs with 1/4 cup freshly grated Parmesan cheese, 3/4 tsp garlic salt and 3/4 tsp oregano. Coat a small sheet pan with cooking spay and coat 4 tilapia fillets with the crumb topping and place on sheet pan. Bake at 425 degrees F for about 8-12 minutes until fish is cooked through. Tilapia on the Grill When it comes to healthy tilapia recipes, grilling is always an excellent cooking method. This simple recipe will soon become one of your favorite go to recipes. Make a vinaigrette by whisking together 2 T lemon juice; 2 T fresh basil, minced; 2 T extra virgin olive oil; 2 garlic cloves, finely minced; 2 tsp capers, drained and rinsed and 1/2 tsp lemon zest. Lightly sprinkle 4 tilapia fillets with salt and pepper. Reserve 2 tablespoons of the vinaigrette to make a finishing sauce, use the remaining vinaigrette to brush both sides of the tilapia fillets. Lightly oil the grill. Grill tilapia approximately 3 to 4 minutes per side, until it flakes easily. To serve, brush with reserved vinaigrette and sprinkle with 1 T fresh basil, minced. Other Healthy ways to Cook Tilapia A fun and exciting way to prepare and serve tilapia is "en papillote" or in paper. Actually, you can use either parchment paper or aluminum foil with excellent results. Simply place a tilapia fillet in the center of a piece of parchment paper or foil, season lightly with salt and pepper. Top with 1/2 tsp, finely chopped garlic, 1/4 of tomato,chopped, a few capers that have been drained and a chopped, fresh basil leaf. Lightly drizzle with olive oil and squeeze a bit of lemon juice over the top. Fold paper over fish and working from one side, start crimping the edge to form an envelope or pocket. Be sure to work carefully so that the packet is completely sealed. Before making the last few folds, pour about 1/4 c. white wine into the parcel, then continue folding until your packet is sealed. Place on a sheet pan that has been sprayed with cooking oil and bake for 15 - 20 minutes at 350 degrees F. Serve in the bag for a great presentation. When preparing healthy tilapia recipes, simple is usually best. Tilapia is a mild fish and needs very little to create a delicious meal. A little olive oil, fresh herbs, light seasoning and the right cooking method is all it takes to make healthy and delicious tilapia recipes.

Tilapia Recipe is a great place to find healthy and delicious Tilapia recipes. We talk about Tilapia's nutritional value and it's environmental benefits in our blog. To learn more about this seafood wonder visit http://ift.tt/12rMgCt

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How to Make Chewy Chocolate Chip Cookies

Aren't chewy chocolate chip cookies just the best? Served with a glass of cold milk and you could easily find yourself not stopping at only one cookie. How exactly does one achieve that chewy texture while having them maintain their body and not spreading out and baking flat. The answer is quite simple. The secret to chewier cookies is melting your butter and making sure your sugar is either fine grained or processed into a powder form. Granulated sugar doesn't manage dissolving and end up leaving bits behind which you can pick up on as you bite into your cookie. Now, to make sure your cookies come out of that perfect every time make sure that your cookie dough is chilled and if you have to pop it into the fridge between batches do so. One very big mistake we all make is not waiting for the cookie sheet to cool when we remove the cookies. You could run it under cold water to remove the crumbs and cool it down faster. Also, while mixing be careful not to over mix as this could result in a tough cookie. And last but not least do not over bake your cookies. To make Chocolate chip cookies you will need the following: Ingredients 2 1/2 cups all-purpose flour 1 tsp baking soda 1 tsp salt 1 cup, 225 grams butter (melted) 3/4 sugar 3/4 brown sugar 1 tsp vanilla 2 large eggs 2 cups chocolate chips. 1 cup chopped nuts Directions: 1- Preheat your oven to 375F or 180C. 2- Combine the flour, baking powder and salt in a bowl. 3- In a large mixing bowl mix the sugars, melted butter until its creamy. Begin to add the eggs being careful to add one at a time scraping after each addition. 4- Beat in the flour mixture and stir in the chocolate chips and nuts with a spoon. 5- Drop onto ungreased baking sheets with a round tablespoon. *Do not butter the sheets as the cookies dough itself already contains ample amounts of butter to prevent the cookies from sticking. 6- Bake for 9-11 minutes or until they turn golden brown. Cool the cookies for two minutes while still on the sheets when removed from the oven. For variations of triple chocolate chip cookies you can substitute the chocolate chips with a mixture of white, dark and semisweet chips in equal proportions. For peanut butter variation: Use 1/2 cup Reese's peanut butter chips and 1/2 cup semisweet chocolate chips.

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Chicken Mozzarella Pizza

My favorite food to eat is pizza and my daughter shares the same love. However pizza isn't good for you. You must eat it moderately. It isn't a food that I am willing to give up ever so I decided to make my version of homemade pizza. I cut out the pork and beef and substituted with chicken instead. When I make them at home I usually will make two since my daughter doesn't like chicken pizza. Here I will share my recipe for Chicken Mozzarella Pizza. Ingredients Chicken breasts cut into chunks Small can of sliced black olives 2 to 3 Roma tomatoes Sliced mozzarella 1 package shredded pizza blend Pizza crust (Boboli whole wheat thin) Parmesan cheese Homemade pizza sauce (jar sauce is fine) I have made pizzas at home from scratch but this recipe is the quick version for those who don't feel like kneading bread but the sauce is best made at home. Those store-bought brands are okay but there's n nothing like homemade sauce. I also use frozen chicken breast for the quick pizza version and cook it in the oven. Take the pizza crust and spread pizza sauce all over the crust to the edge. Top the sauce with the sliced mozzarella and Roma tomatoes then add the chunks of chicken and can of drained sliced black olives. Sprinkle the some pizza blend cheese on top of the pizza ingredients and bake in a 400 degree oven with the crust directly on the rack in the oven until bubbly. Remove and cut into slices. Homemade pizza sauce 1 can tomato paste 1 small can tomato sauce 1 can diced tomatoes 1 tsp fennel seeds 1 garlic clove or 1 tbsp minced garlic 2 tsp sugar 2 tbsp parmesan cheese 1 tbsp Italian blend seasonings (Mrs. Dash) 1 bay leaf 2 tbsp olive oil In a sauce pan add the tomato paste, sauce and diced tomatoes. Add in the olive oil and bay leaf. You can use 1 tsp sugar but I like two since I use can tomatoes. Add the minced garlic and stir. Then take all the rest of the dry ingredients and add to the sauce stirring it in. Make the sauce according to your taste adding more or less if you need to. I then sprinkle just a little red pepper for some heat. Let the sauce cook for an hour. I like my sauce thick and chunky that's why I add the tomatoes but I mash them down with a potato masher.

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