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Bourbon Slush
A fruity blend of juices, tea and bourbon whiskey are frozen into a slush, and then served topped off with lemon lime soda. This takes a while, but it's worth it!
Original recipe makes 14 servings
Ingredients:
1 (6 ounce) can frozen orange juice concentrate
1 (12 ounce) can frozen lemonade concentrate
1 (46 fluid ounce) can pineapple juice
1 1/2 cups white sugar
2 cups strong brewed black tea
2 cups bourbon whiskey
1 (2 liter) bottle lemon-lime flavored carbonated beverage
Directions:
In a large bowl or container, mix together the orange juice concentrate, lemonade concentrate, pineapple juice, sugar, tea, and whiskey. Transfer to shallow bowls or dishes, and freeze overnight.
Remove the frozen mixture from the freezer and let stand for about 10 minutes. Chop with a wire whisk or potato masher to make a slushy consistency. Place scoops of the frozen slush into glasses, and top off with the lemon-lime flavored soda.
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Watch Quick Tip Videos:
Store spices in a cool, dark place, not above your stove. Humidity, light and heat will cause herbs and spices to lose their flavor.
Use a coarse Microplane to shave vegetables into salads or vinaigrettes. You can create an orange-fennel dressing by adding grated fennel and orange zest to a simple vinaigrette.
Always make stock in a large quantity and freeze it in plastic bags. That way, when you want to make a nice soup or boil veggies, you can simply pull the bag out of the freezer.
Cook pasta 1 minute less than the package instructions and cook it the rest of the way in the pan with sauce.
After making eggs sunny-side up, deglaze the pan with sherry vinegar, then drizzle the sauce on the eggs to add another dimension to the dish.
After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor.
Remember schmaltz? Your mom and grandmother probably used a lot of it in their home cooking. Schmaltz, or chicken fat, has a great flavor and richness; it has a deeper flavor than duck fat and can be used on nearly everything. I also love poaching fish in it.
If you find you need more oil in the pan when sautéing, add it in a stream along the edges of the pan so that by the time the oil reaches the ingredient being cooked, it will be heated.
When you deep-fry, hold each piece of food with long tongs as you add it to the oil. Hold it just below the oil's surface for five seconds before releasing it. This will seal the exterior and stop it from sticking to the pot or the other food.
When chopping herbs, toss a little salt onto the cutting board; it will keep the herbs from flying around.
To make a great sandwich, spread the mayonnaise from corner to corner on the bread. People rush this step and just do a swoosh down the middle. Every bite should be flavorful. Now that's a sandwich!
Always season meat and fish evenly; sprinkle salt and pepper as though it's "snowing." This will avoid clumping or ending up with too much seasoning in some areas and none in others.
For best results when you're baking, leave butter and eggs at room temperature overnight.
Homemade vinaigrettes have fewer ingredients and taste better than bottled ones. No need to whisk them: Just put all the ingredients in a sealed container and shake.
For an easy weeknight meal, save and freeze leftover sauces from previous meals in ice cube trays. The cubes can be reheated in a sauté pan when you need a quick sauce.
When making meatballs or meatloaf, you need to know how the mixture tastes before you cook it. Make a little patty and fry it in a pan like a mini hamburger. Then you can taste it and adjust the seasoning.
Instead of placing a chicken on a roasting rack, cut thick slices of onion, put them in an oiled pan, then place the chicken on top. The onion will absorb the chicken juices. After roasting, let the chicken rest while you make a sauce with the onions by adding a little stock or water to the pan and cooking it for about 3 minutes on high heat.
After cutting corn off the cob, use the back side of a knife (not the blade side) to scrape the cob again to extract the sweet milk left behind. This milk adds flavor and body to any corn dish.
Do not use oil in the water when boiling pasta: It will keep the sauce from sticking to the cooked pasta.
When you’re going to sauté garlic, slice it rather than mincing it — it's less likely to burn that way.
To cut pancetta or bacon into lardons, put in the freezer for 15 minutes. This will firm up the meat and make it easier to cut.
A cast-iron pan is a valuable kitchen ally. It offers an even cooking surface and is a breeze to clean.
Smash garlic cloves inside a resealable plastic bag with the back of a knife. That way, your cutting board and knife won't smell.
To get nice, crispy caramelization on roasted vegetables, simulate the intense heat of an industrial oven: Bring your oven up as hot as it goes, then put an empty roasting or sheet pan inside for 10 to 15 minutes. Toss the vegetables — try carrots or Brussels sprouts — with olive oil, salt and pepper, and put them on the hot pan. This method will give you the high heat you need to caramelize the sugars in the vegetables quickly.
Invest in a bottle of high-quality olive oil. Just a small drizzle can really bring out the flavor of pizza, mozzarella, pasta, fish and meat.
Marinating meat with citrus can give it a mealy texture. If you like citrus, a little squeeze of lemon or lime is always a good way to finish the dish instead.
When seasoning a salad, use coarse sea salt mixed with a little olive oil. It will stay crunchy when combined with the vinaigrette.
Rest, rest, rest! Always let your meat rest — especially off a hot grill!
When you roast a whole chicken, the breast always overcooks and dries out because the legs have to cook longer. This is a really simple way to keep a chicken breast moist: Separate the breast and the leg. Season as you normally would and roast as you normally would, but remove the breast sooner than the leg.
Fresh basil keeps much better and longer at room temperature with the stems in water.
To cook a steak, I always start by cooking it on its side, where there is a rim of fat on its narrow edge. I render it down so there's good, flavorful fat in the pan for the rest of the cooking.
Season fish simply and cook it with respect. The flavor of the fish is what you want. When it comes off the grill or out of the oven or pan, finish it with a little squeeze of fresh lemon juice. Always. There is just something about lemon and fish that is heavenly.
If you're cooking cauliflower, add a bit of milk to the water with salt to keep the cauliflower bright white. Shock it in cold water to stop the cooking and then serve.
When making mashed potatoes, after you drain the potatoes, return them to the hot pan, cover tightly and let steam for 5 minutes. This allows the potatoes to dry out so they'll mash to a beautiful texture and soak up the butter and cream more easily.
For better-tasting asparagus, cure the stalks: Peel them, roll in equal parts sugar and salt, and let them sit for 10 minutes, then rinse off and prepare as desired.
To optimize the juice you get from a lemon or lime, roll it hard under your palm for a minute before juicing. (Or — never say I told you this — microwave it for 10 to 15 seconds.)
For perfect vegetable soup, start with diced carrots, onions, peppers and tomatoes sautéed in oil or butter before you add any liquid. This brings out the taste and caramelizes the sugars.
Always buy the freshest garlic you can find; the fresher it is, the sweeter it will be. The best garlic has firm tissue-like skin and should not be bruised, sprouted, soft or shriveled. If you find cloves that have green shoots, discard the shoots — they will only add bitterness.
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Take a moment to check out the Site Map and view the whole site from a single location and check out all the simple and quick recipes on the whole site from one spot. Don't forget to stop on by and visit Our Online Store for some great deals for your whole home inside and out. Also check out the following Oven Fried Chicken Click Here, OR Oven Fried Fish Click Here, OR Oven Fried Chicken Fingers Click Here:
Simple Oven Fried Chicken:
Want a simple and quick and eas supper or dinner recipe idea, then take and try this oven fried chicken OR one of the suggested recip above. Oven Fried Chicken? (Just say "Yes!")
Stumbled upon this amazing recipe for polenta coated oven fried chicken. Nutritious, tasty and low-guilt. What's not the like?
INGREDIENTS:
Vegetable oil spray
1/4 cup mayonnaise
1/4 cup plain yogurt
2 tablespoons kosher salt
1 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
One 3 1/2-pound chicken, cut into 8 pieces, or 3 pounds chicken parts on the bone
1 1/2 cups instant polenta
1 cup all-purpose flour
Directions:
1. Preheat the oven to 375°. Spray a large non-stick baking sheet with oil. In a large bowl, whisk the mayonnaise and yogurt with 1 tablespoon of the salt and 1/2 teaspoon each of the cayenne and black pepper. In a large resealable plastic bag, mix the polenta with the flour, the remaining tablespoon salt and the remaining 1/2 teaspoon cayenne. Add the chicken to the yogurt mixture and turn to coat completely. Transfer the chicken to the plastic bag, a few pieces at a time; seal and shake to coat.
2. Arrange the chicken on the prepared baking sheet and spray lightly with vegetable oil. Bake on the lowest rack of the oven for 30 minutes or the chicken is cooked through and golden on the bottom.
3. Using tongs, carefully turn each piece of chicken and bake for 5 minutes longer, until the undersides are golden. Blot the chicken with paper towels, transfer to a platter and serve. (Image and recipe from FoodandWine.com)
Also check out this Oven Barbeque Chicken, Click Here:
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Banana Ceam Pie:
Truly delicious pie.....ps...I added a few drops of yellow food coloring to brighten it up a bit! Looked and tasted amazing!"
Ingredients:
Makes 8 servings.
1 Pie crust (9 inch) -- baked
2 / 3 cup · Sugar
¼ cup · Cornstarch
dash · Salt
2 ½ cup · Milk
3 large · Egg yolks
1 tbsp · Butter
1 tsp · Vanilla extract
2 medium · Bananas
½ cup · Heavy cream -- (see Note)
2 tbsp · Confectioner's sugar
Directions:
In a medium saucepan, combine granulated sugar, cornstarch and salt; mix well. Gradually stir in milk, mixing until smooth. Over medium heat, bring to boiling, stirring constantly; boil 1 minute, stirring. Remove from heat.
In small bowl, lightly beat egg yolks. Stir half of hot mixture into yolks, mixing well; pour yolk mixture into saucepan. Bring back to boiling, stirring. Cook 30 seconds longer. Into medium bowl, pour hot filling; stir in butter and vanilla. Cover surface with plastic wrap or waxed paper; refrigerate until cold.
To assemble: Pour half of filling into pie shell. Slice bananas into 1/4-inch-rounds. Arrange banana slices evenly over filling. Cover with remaining filling.
In medium bowl with a portable electric mixer at medium speed, beat cream and confectioner's sugar until soft peaks form. Spoon whipped cream onto pie, swirling attractively to cover surface. Chill well.
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Maple Glazed Cinnamon Rolls
A Delicious breakfast idea for a maple glaved cinnamon roll for Christmas morning or any day of the week so if you like a good cinnamon roll you need to take and try this one out and add it to your recipe collection today. The kids will love this as well and ask you to make them all the time.
Maple Glazed Cinnamon Rolls
Serves: 24 rolls
Ingredients:
2¼ teaspoon active dry yeast
2 tablespoons warm water
2 cups warm milk
½ cup sugar
1 egg beaten
1 teaspoon salt
6 cups flour, divided, plus more for rolling out dough
¾ cups melted butter
For the Filling:
1 cup butter softened
½ cup sugar
1-2 tablespoons cinnamon (I used 1 tablespoon)
For the Glaze:
4 tablespoons butter
2 cups powdered sugar
½ cup maple syrup
2 tablespoons heavy cream
Instructions:
For the Rolls:
In a large bowl, dissolve yeast in warm water.
Add milk, sugar, egg, salt, and 3 cups of the flour, stirring by hand with a wooden spoon with each each addition.
Add in the melted but slightly cooled butter and stir, then gradually add in the remaining 3 cups of flour. The dough should start to pull away cleanly from the sides of the bowl, but still be soft and a bit sticky. Sprinkle a little more flour onto the dough and stir again if the dough is too sticky to get out of the bowl easily.
Wrap the dough in plastic wrap. Then place the wrapped dough in a gallon sized Zip-lock bag. Do not squeeze all the air out of the bag.
Place the dough into the refrigerator overnight.
Remove the dough from the bag and plastic wrap, and punch it down.
On a well floured surface, roll out the dough into a large rectangle to about ¼ inch thickness. Check to see if the dough is sticking to your work surface as your roll and add more flour as needed.
Spread the softened butter over the surface of the dough and then sprinkle with sugar and cinnamon. It’s not necessary to measure out the cinnamon, just sprinkle it on directly.
Roll the dough tightly, starting with the long edge.
With a sharp serrated knife, slice the dough into 24 pieces, about 1 inch thick and place into one greased 9×13 baking dish and one greased 8×8 baking dish.
Cover each dish and place them somewhere warm. If you have a “bread proof” setting on your oven, this is a perfect place for them to rise. Otherwise, you can heat your oven to 150 degrees, then turn it off and place your dough in the oven. Allow the dough to rise for 1 hour.
When dough has risen, remove the cover and preheat the oven to 350 degrees. Bake the cinnamon rolls for 22-24 minutes, or until they are just a little bit golden.
Remove the rolls from the oven and make the glaze.
For the Glaze
In a small saucepan over medium heat, melt butter and whisk in powdered sugar until smooth and then stir in maple syrup and heavy cream.
Pour the glaze over the warm rolls.
Take a moment to check out the Site Map and view the whole site from a single location and check out all the simple and quick recipes on the whole site from one spot. Don't forget to stop on by and visit Our Online Store for some great deals for your whole home inside and out.
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Christmas Vanilla Roll Cake Recipe
A simple vanilla roll cake with red and green dots and spirals of creamy buttercream is the perfect dessert for Christmas parties.
Serves: One Roll Cake Cook Time: 7 Minutes Total Time: 3 Hours Prep Time: 15 Minutes
Ingredients
Vanilla Roll Cake
2 eggs
3 egg yolks
1/2 cup (100 grams) sugar
1 teaspoon vanilla extract
1/3 cup (30 grams) sifted cake flour
3 tablespoons (30 grams) cornstarch
1/4 cup red & green Wilton batter bits (found at WalMart)
2 egg whites
1 tablespoon sugar
Vanilla Buttercream
1 cup Land O'Lakes butter, room temperature
3 cups (360 grams) powdered sugar
3-4 tbsp red & green sprinkles
1 teaspoon vanilla extract
1-3 teaspoons heavy cream
Decorations
4 oz white chocolate
red & green sprinkles
Instructions
Heat the oven to 450F.
Line a 17X12" jelly pan with parchment paper. Set aside.
In a mixing bowl add the 2 eggs, 3 egg yolks and 1/2 cup sugar. With the paddle attachment on, beat on medium to hight speed 3-5 minutes until pale in color and thickened. Add the vanilla extract and beat few more seconds.
Sift the flour and the cornstarch over the egg yolks mixture and with a spatula gently fold it in.
Fold in the batter bits as well.
In a separate grease free bowl, add the 2 egg whites and 1 tablespoon of sugar. With a whisk, whip until firm peaks form.
With the spatula, fold the whipped egg whites into the egg yolks mixture.
Pour the cake batter into the prepared pan, spread it evenly and bake for 6-7 minutes until golden brown and, when touched, it springs back.
As soon as you remove the cake from the oven sprinkle with powder sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with more powder sugar, and roll up the cake with the towel. Place on a wire rack to cool
Vanilla buttercream:
In a clean bowl add the butter. With the whisk attached on to the the mixer whip the butter for 2-3 minutes on medium to high speed.
Lower the speed and slowly add the sugar, 1/2 cup at a time.
When all the sugar is incorporated increase the speed and whip for 2 more minutes.
Add few drops of heavy cream until it reaches the consistency you desire.
With a spatula fold in the sprinkles.
Gently unroll the cake and spread the buttercream evenly all over it.
Roll it again and place in the fridge for a couple of hours.
To decorate, melt the white chocolate in double boiler or microwave and pour it over the cake. Add Add more sprinkles (optional)
Let the chocolate settle for few minutes and slice the cake.
Take a moment to check out the Site Map and view the whole site from a single location and check out all the simple and quick recipes on the whole site from one spot. Don't forget to stop on by and visit Our Online Store for some great deals for your whole home inside and out.
Have a recipe that you would like to take and either Multiply OR Divide, then take and check the following recipe multiplier and divider tool out by Clicking Here just a matter of copy and paste the recipe and when your done hit a button check it out today:
Slow Cooker Creamy Chicken Fajita Soup
A easy simple side dish that complaments any meal OR makes a meal in itself try this easy slow cooker creamy chicken fajita soup recipe today. Makes a great light lunch or meal ideas as well.
Ingredients:
1 lb boneless, skinless chicken breasts
2 cans condensed cream of chicken soup (or this Homemade Cream of Chicken Soup recipe)
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1/2 teaspoon dried cilantro (optional)
1 cup cheddar cheese, shredded
favorite toppings
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes. Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc)
