KKT: Chocoate Cake Trick

A small cooking tidbit. Lots baking to be done this season!!

When making chocolate-based cakes or breads, grease the pan and dust with cocoa powder, instead of flour, to prevent sticking.

Kitchen Tips Tuesday: Crockpot liners

Today I discover the wonder invention of crock pot liners. Not like crock pots aren't a wonderful invention to begin with. Then Reynolds has to take the next best step by making a liner to help with the tedious clean up! Click here to find out more: Reynolds Crock pot Liners
I made Cheesy Broccoli Chicken Soup. After dinner I pulled out the bag, poured the leftover soup into a plastic container and threw away the liner. Then I stored the crock pot away. NO MESSY CLEAN UP! So I recommend this product to all who love the convince of the crock pot and the luxury of not cleaning one :-)

Cheesy Broccoli Chicken Soup (from the cookbook Cynthia's Mom compiled)
3 cups of chicken broth (or 1 can)
1lb. cut up chicken (I used raw, but I'm sure you could use already cooked)
2 cans of Cheddar Cheese Soup
14 oz. bag of frozen Broccoli
1 cup of water

Mix together, pour in crock pot, and cook on low all day (6-8hours)

I added 2 cups of cooked macaroni before serving. I also thought about adding rice or the church's soup mix (because it has alphabet pasta and the kids get a kick out of that!).

KKT: Easy Bread Crumbs

I use bread crumbs here and there in my recipes and used to make my own, but found it was easier to just buy them. Plus the lame process I did consisted of drying them in the oven, thus adding extra time to my dinner prep. Yes, I KNOW its a waste of money when I could just make them UNTIL I found this tip:

Take the heels of the bread or any extra slices that might be a bit stale and place them into a large ziplock bag into the freezer.

When you have a recipe that asks for bread crumbs, grab your bag out of the freezer.
Break the bread into pieces and drop into your food processor or blender. I found that I could crush them with a rolling pin or bottom of a cup in the bag so I wouldn't have to wash the processor or blender.

Process (or smash) and now you have instant bread crumbs.

Kitchen Tips Tuesday: Chop Sticks

If look in my pantry you may think I'm a crazy lady with a chopstick in the flour canister. Why? I use it to level off the measuring cups. Did you know that just an extra tablespoon (or the heap of flour on top of your measuring cup) can really mess with your recipe, especially if you're baking. Too much flour can give you tough and/or heavy baked goods.

So I just scoop the flour out of the canister, level it with the chopstick, and put the chopstick back in the canister for next time. Voila, perfect measure of your flour. Also good for sugar and other powdered items (although a little extra sugar never hurts a batch of cookies!)

KKT: Perfect Scambled Eggs

I love eggs, especially scrambled. My Aunt Candy makes them light and fluffy with just the right amount of salt. I asked how she did it, and she looked at me like I was a crazy person. I tried to study her technique only to discover that she is simply a natural. It left me wondering if I'd ever succeed to master the perfect scrambled eggs!

So what is the secret to this success? I took it to Facebook and here were some great responses:

Tips:
Flo: Don't use a fork to scramble
Steve: Use butter or shortening
Jaci: Go to Cracker Barrel
Tiffany: Don't scramble right away
Colleen: Low and Slow
Michael D.: Use a "bullet mixer" to scramble
Brad: Medium heat and use a whisk to stir them in the pan


Using additives:
Angela G.: Scramble with milk and mozzarella cheese
Sarah M.: Water for fluffy, milk for creamy
Lynne: Cottage Cheese
Joe: Half eggshell per egg of milk or water and two splashes of Tabasco
Nick: Seasoning salt
Emma: Milk, dash of of Worcestershire sauce, dash of Tabasco, salt, and pepper

A great tip from Rachael: If you want a really quick and easy way, stick three eggs in an extra large mug (microwave safe). Whip. A minute thirty in the microwave- stir. Perfect fluffiness, and tastes more like boiled eggs than scrambled-we do this for egg sandwiches, add salt, pepper, and a little mayo or miracle whip if desired. So yummy. You could do a regular sized mug with one egg for about thirty seconds. Most of the fluid should be gone - a little is just right because it cooks itself.

Thanks for the responses everyone!

I also took my inquiry to the Internet and came across this guy who has done quite a bit of research in to the Perfect Scrambled Eggs. I just posted the recipe, but for the full article click here: Mr. Breakfast

This recipe serves 2 hungry people.

6 large eggs
6 teaspoons (1 teaspoon for each egg) low-fat milk
3 dashes of salt (1 dash for every two eggs)
1 Tablespoon butter for frying

Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs. Do not add butter yet. We just want get the pan ready.

In large metal or glass mixing bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.

Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.

Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.

Do not stir immediately. Wait until the first hint of setting begins. Start the Martha Stewart scrambling technique ("Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.")

Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer. Transfer eggs to serving plates. Add salt and pepper to taste.

A note about milk and water: Soy milk works effectively in the recipe. Whole milk lends an overly milky taste to the eggs. No-fat milk and water can both be used in place of the low-fat milk but the creamy texture of the finished product is reduced.

KKT: Marshmellow Fondant

I admit that I'm not a huge fan of the taste of fondant. It doesn't even taste sweet! However, it makes beautiful cakes. I've never used it myself, but I hope to in the future. I went to a birthday party this weekend and there were two wonderful cakes; one Batman, one Superman. Oh, but there was fondant! Luckily there is frosting underneath! BUT her fondant actually tasted good! She makes marshmallow fondant. Its not super marshmallow-y sweet, but much more than bland! I was impressed and inspired to do my next Kitchen Tips Tuesday on Marshmallow Fondant.

I'm simply posting the link:
MM (Marshmallow) Fondant Photo Tutorial or http://whatscookingamerica.net/PegW/Fondant.htm

My family makes the best taste testers when you decide to try this recipe!
Enjoy!

KTT: Spicy Popcorn

Travis LOVES popcorn. I couldn't emphasis that enough. He loves to make it spicy and people request it when they visit. So here is how he makes it spicy:

In a med. sized pot put in oil and cracked red peppers (like you'd put on a pizza) and popcorn. Put lid on.
Turn burner on Medium High.
Let sit.
As the popcorn starts popping, pick up pot and shake it around (with lid on).
When the lid rises from all the popped kernals, pour the popped corn into a bowl and keep popping the rest of the kernals.
When finished sprinkle and toss with powdered butter or melted butter.

I'm sure there is more to this, so I'll update when he gets home!


For more infomation on Popcorn Click here

KTT: Meat Thermometers

Did you know that it is actually better for you to cook your meat at low temperatures for shorter amounts of time? Doing so will decrease the amount of HCAs and PAHs on your meat, both of which are mutagens that can lead to cancer.

Most of us overcook our meat to make sure it is done well enough to eat. But studies have shown that overcooking our meat is bad for us, too! So how do you know when your meat is done? A meat thermometer! Just stick that probe in the meat and read the internal temperature. Here are the basic guideline for the safe temperature to eat certain foods:

Pork–160°
Chicken breast–170°
Legs and thighs–180°
Beef, medium-rare–145°
Ground beef, pork–160°
Ground turkey, chicken–165°
Fish–until opaque and flakes easily with a fork

For the types of of Meat Thermometers:

Dial Oven-Going: Used for large cuts of meat, thermometer to be put in before roasting or grilling. Insert at least 2 inches into center of largest part of meat. Should not touch fat or bone. After it reaches the desired temperature, push it in a little further. If the temp drops, cook longer. If not, the meat is safe to eat. Before eating, wrap meat in foil and let stand for 15 minutes. The temp will rise slightly.

Dial instant read: Insert at least 2 inches into meat. It should read the temp in 15-20 seconds. For thin cuts of meat, insert the thermometer into the side of the meat.

Digital instant-read: Insert 1/2 inch into meat. Should read in about 10 seconds, depending on thermometer. This can be used for large and smaller cuts of meat.

KTT: Egg Substitute

If I don't have eggs, but I'm in the middle of baking I use this simple egg substitute recipe:

1 egg = 2 t water + 1t oil + 2 t. baking powder
(t= teaspoon)

I have used it for cakes, brownie mixes, pancakes, cookies. And only recipes that use eggs as a leavening agent but not for binding. Its a quick and easy fix.

I did google this earlier and found this helpful website if you'd like more information:
http://www.vegcooking.com/vegcooking-eggreplace.asp

KTT: Chips and Dip

This one comes from Kelly's Mom, Donna. She said this was a family secret, but gave us permission to post *wink, wink*.

Kelly and Donna like to eat chips and dip while playing games, but hate to waste the last bit of small undippable crumbs. So Donna pours them into a bowl and adds a bit of dip, mixes with a spoon and enjoys! We thought this was very cleaver. Much more cleaver than trying to pour the crumbs into your mouth from the bag (which I do, but they always end up all over me instead!) Thanks for sharing, Donna!

KTT: Potatoes

My husband loves potatoes. He truly is a meat and potatoes kind of guy. So to honor their greatness I've listed a few tips about potatoes. Potatoes have Vitamin C, fiber, protein and potassium. An average sized potato has 620 mg of potassium, 100 calories, no fat and no cholesterol.

1. If you over salt a dish while cooking (like soup) just drop in peeling chunks of potato. It will absorb the salt. Yes, it works!

2. My Mom boils the potatoes with the skins on because the skins will slide off easily when done and the potato will retain a lot of its nutritional value.

3. To keep the potatoes from sprouting, put an apple with them.

4. I like to brush my potatoes with olive oil and rub seasoning salt all over them before baking them in the oven. The skins come out crispy and full of flavor.

5. For homemade french fries Travis makes a batter of 1/4 C. flour plus a combination of seasonings like seasoning salt, garlic powder, onion powder. Then he adds just enough water for a thin batter. He cuts potatoes into fry shapes and adds them to the batter. He deep fries them. They are heavenly!

KTT:Whipping Cream

I know, its Wednesday! I got this tip from a "Grandma's Kitchen" recipe card. I don't usually whip my own cream, but sometime I get a recipe that calls for cream and don't think to just buy Cool Whip :-) I also haven't enjoying doing it because it takes time. So when I found this little trick, I tried it. I works well.

It says, "One of Grandma's tricks to form stiff peaks quickly with whipping cream was to chill the mixing bowl and the beaters before beating the cream. She also made sure that the whipping cream was well chilled."

KTT: Cleaning the Microwave

If there is one appliance that get avoided most during the clean-up process, its the microwave. It never crosses my mind unless I open it to reveal mess of exploded spaghetti sauce and caked on melted cheese. So to do an easy clean up I follow these simple steps:

1) Put 2-3 drops of dish soap to a mug of water and and put in microwave.
2) Microwave on High heat for 2 minutes or until boiling.
2) Without opening the door, let the mug sit for 5-15 minutes in the microwave, depending on dirtiness.
3) Remove mug and wipe down microwave using a wet cloth!

Repeat steps as needed!!

KTT: Cable Ties and Chicken

I come from a long line of 'Macgyvers' (and married one) so cables ties (AKA zip ties) are a staple in the old tool chest or 'junk drawer'. So Sunday I made a whole chicken roast and couldn't find my kitchen string so Travis suggested I use a cable tie to tie the legs back. It was very easy to do and worked perfectly! It was easier than the string because I formed the initial loop with the tie, stuck the legs through and pulled the tie tight!

To get that really crispy chicken skin, I coated it butter and rubbed garlic all over. A quarter of the drippings in the pan was butter. It made awesome gravy! It was so good I felt my arteries clogging!!! Yum!

KTT: Freezing Eggs

I got this tip from my Aunt Bessie. She rarely make it through a carton of eggs so she freezes them. She cracks individual eggs into snack sized Ziploc bags and put them in the freezer for future use. I found additional information at:

http://whatscookingamerica.net/Eggs/FreezingEgg.htm

Freezing Eggs

Eggs can be frozen, but not in the shell. It's best to freeze eggs in small quantities so you can thaw only what you need. An easy way to do this is to put them in an ice cube tray. Once frozen, transfer them to a freezer container and label.
As with any frozen food, it is best to thaw eggs in the refrigerator and use them as soon as they are thawed. Only use thawed eggs in dishes that will be thoroughly cooked.
Following are some easy instructions for freezing eggs:


Whole Eggs: To freeze whole eggs or yolks crack them into a bowl and gently stir to break up the yolk somewhat. Try not to incorporate air into the eggs. Label the container with the date and the number of eggs. They can be kept frozen for a year, and should be thawed in the refrigerator the day before you intend to use them.


Egg Yolks: To inhibit yolks from getting lumpy during storage, stir in a 1/2-teaspoon salt per 1-cup of egg or yolks. If using for desserts, use 1-tablespoon sugar or corn syrup per 1-cup yolks or whole eggs. Label the container with the date and the number of egg yolks. Use up extra egg yolks in recipes like sauces, custards, ice cream, yellow cakes, mayonnaise, scrambled eggs, and cooked puddings.

Egg Whites: Raw egg whites do not suffer from freezing (cooked egg whites are very rubbery). No salt or sugar is needed. Break and separate the eggs one at a time, making sure that no yolk gets into the whites. Pour into trays and freeze until firm. Label the container with the date and the number of egg whites. Use up extra egg whites in boiled frostings (i.e., 7-minute frosting), meringue cookies, angel food cake, white cakes, or meringue for pies.

Hard-Cook Egg Yolks: Hard-cooked egg yolks can be frozen to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least I inch above the yolks. Cover and quickly bring just to boiling. Remove from the heat and let stand, covered, in the hot water about 15 minutes. Remove with a slotted spoon, drain well and package for freezing.

Hard-cooked whole eggs and whites become tough and watery when frozen, so don't freeze them.

KTT: Bitter Cucumbers

Bitter cucumbers are not normally found in grocery stores but are often found if you buy fresh from a Farmers Market or grown at home. You can 'remove' the bitter taste. Before peeling the cucumber slice off one end. Now rub, in a circular motion, the sliced end over the part you just sliced from. As you are rubbing, your cucumber will start foaming. The foam is the bitterness!! Wash off the cucumber and enjoy!!

KTT: Tin Foil

My Mother-in-Law, Lori AKA Grammy, sent me a great kitchen tip about tin foil. To preserve the life of celery wrap it in tin foil before putting it in the fridge. Thank you!!

So I wondered what others were doing with their tin foil (aluminum foil, if you prefer). These are mostly from Thriftyfun.com and families.com (literally a cut and paste job!!):

1. Need to sharpen your scissors? Take a 12 inch-14 inch strip of Heavy-duty Aluminum foil and fold to 8 layers. Now, just cut as many thin strips of foil as you can manage (25 is preferred). Your scissors are now sharp! If using standard weight aluminum foil, just fold to 16 layers and proceed.
2. You can seal any plastic bag by placing a piece of aluminum foil over the end to be sealed and running a hot iron over the foil. Make sure you have foil on both sides of the plastic to be sealed so it doesn't stick to the ironing surface. No expensive sealing gadget required.
3.Having a white smooth surface stove top is a lot of extra work each time it's used. To make less work for yourself, place a piece of aluminum foil over the burner and under the pan. Cleanup is a lot easier and the little extra time is all yours! Recycle that foil! Stash it near the stove so it's handy for next time!
4.When making a casserole, double the ingredients and make two. Cook one and store the other in the freezer. Cover the casserole in plastic wrap and then aluminum foil before freezing. Use a marker to write the date on the foil. You can re-use the foil to cover the casserole when cooking it. Casseroles can be frozen for 3 months.
5.When you are out of scouring pads (or are on vacation without any), use a crumpled piece of aluminum foil as a scrubber. It takes a little bit longer, but it does the trick!
6. For grilling in and campfire dinner (look up on Internet for dozens of tips and recipes).
7. Place mats.
8. Around outer edge of pies to keep from burning.
9. You can use a piece of tin foil to hold batteries in place if you've lost the cover to the battery compartment. Crumple up a small piece and wedge in between the batteries. It helps to hold them in place. You can also do the same thing if the spring that holds the battery in place is broken. Tear a small piece of foil, crumple it up and place it between the battery and the spring. Works as good as new!
10. Cover baking sheet with to make for easy clean-up.
11. Polish chrome finishes (I would think it would scratch the chrome, but maybe not?) If there is rust, dip the foil in cola. The Cola eats away at the rust as your cleaning.
12. If you need to quit halfway through a painting project just wrap your brush in foil and put in fridge. Unthaw for an hour and so and continue painting. (This does work, my mom did this whenever she painted the house.)
13. Keep your drinks cold by wrapping foil around the outside of your cup. Even write names on it to know whose cup is who's.
14. You can create a make shift funnel for anything - cooking, placing oil in your car, etc. by using a piece of tin foil. Double it up and wrap it in a cone like shape. Tear the end and there you have it!
15. Place a piece of tin foil in the bottom of a basket or serving container. Place a napkin on top and the rolls on top of that. The tin foil will help insulate the heat and keep the rolls fresh and warm!

KTT: Crispy Ranch Chicken - and Ziploc Bags

#3 I really love breaded chicken and pork chops fried in flour, but always dreaded the dipping part...first in the eggs then the crumbs. My bowls never seem to be right to 'coat evenly'. So I started using Ziploc bags...the off brands anyway (I've also used bread bags to cut more costs). If the recipe, like the one below, calls for eggs I'd put the eggs in a gallon sized bag, close it, then smash the bag all up to beat them. Open the bag and put in the raw chicken and shake it all up. In another bag, put the crumbs in (i.e. crushed saltines, Ritz, cornflakes or breadcrumbs) and add the eggy chicken from the last bag. Shake it all up and your chicken is evenly coated! Discard the bags for easy clean-up! Below is a great recipe that I've had floating around for a few years but recently tried (kids loved it). It probably took so long because the cereal got eaten before I got a chance to cook this :-) Enjoy!

Crispy Ranch Chicken
Prep time 10mins
Bake 20-30mins

2 Cups crispy rice chicken
1/2 Cup grated Parmesan cheese
1 envelope (1 oz.) ranch salad dressing mix
2 egg whites beaten
8 skinless, boneless chicken thighs (about 5 oz. each)

You can use individually frozen chicken breast, which means you have to cook longer!

1. Preheat oven to 350F. Spray a large baking sheet with nonstick cooking spray. Combine the rice cereal, Parmesan and ranch salad dressing mix in a large bowl. (or bag!!)

2. Place beaten egg whites in a medium bowl. (or bag!!) Dip each chicken thigh in the egg whites and then in the cereal mixture to coat evenly.

3. Arrange the coated chicken on the prepared baking sheet. Bake until golden and juices run clear when chicken is pierced with a knife, 20-30 minutes. Serve hot.



I like to dab on a little butter before cooking:

Kitchen Tip Tuesday

#2 I buy onions in bulk then chop them all up. I put 1/4 cup in Ziploc snack bags and put them in the freezer. So if a recipe calls for onions I have them already to go. From freezer to frying pan to soups to crock pot meals to casserole dishes to whatever. I also do the same with red, green and yellow peppers. It cuts down on prep time and too many episodes of crying :-)

So what do I use to chop? My absolutely favorite things...drum roll please....
Vidalia Chop Wizard. I love this thing!! Its great for chopping up food for little mouths. I do carrots and potatoes for stews, apples and pears for fruit salad, cooked chicken breasts for casseroles and so much more. Its easy to use and just tip it up and you have measurements. Then it comes with a comb to clean the lid. All dishwasher safe. It has really cut down on my prep time.

Kitchen Tips Tuesday

I've decided to try something new: Kitchen Tips Tuesday (Like Nikki's Works For Me Wednesdays). I receive a lot of good advice regarding the kitchen that I'd like to share with you. I do enjoy cooking and baking (it brings me back to my chem lab days in college). So I will be passing on to you what I learn, either from others or by experimentation, on Tuesday. If you have an idea you'd like posted, credit given to you of course, just e-mail me at TubbsTribune@live.com. Stay tuned!!

Today's Kitchen Tip:

#1 I don't mind working with raw meat, but it seems as soon as I start a meal either a child desperately needs something at that exact moment or the phone rings or the husband is running out the door but can't find his keys. In order to quickly be at every one's beckoning call, I wear plastic disposable gloves. I keep a box in the kitchen. So I can just whip off the gloves in a moments notice and toss them. I also use them anytime I find it faster to mix with my hands then a spoon like meatloaf, salads, and some cookie doughs.