Monday, December 29, 2014

Eggnog Saronno

Eggnog Saronno

Makes 10-12 Servings

6 Egg yolks

1/2 cup Sugar

1 quart milk

3/4 cup ameretto di Saronno

2 teaspoons vanilla

2 cups if heavy cream

6 egg whites, stiffy beaten

  • In a saucepan - Combine egg yolks, sugar, and milk.
  • Beat until smooth.
  • Stir in Ameretto di saronno.
  • Stir over low heat until mixture thickens slightly and coats a metal spoon.
  • Cover and Chill.
  • Stir in vanilla and 1 cup of the cream.
  • Pour mixture into a 2 1/2 quart punch bowl.
  • Beat remaining cream until stiff.
  • Fold cream and egg whites into mixture.
  • Serve at once.
  • Garnished with dollops of additional whipped cream and freshly grated nutmeg.


Monday, December 22, 2014

Alll About Whole Grains

All about Whole Grains


Did you know what a whole grain is? Whole grains are an important part of your family’s health. With so many whole grain food options and great recipes, offering whole grains to your family is easy and delicious!

A whole grain means that the entire grain, not just a part of it. A whole grain has three parts. The fiber rich bran, the starchy endosperm and the healthy germ. Whole grains keep all three parts, even after they are turned into flour, cereals, breads and more. They give you lots of energy to!

Half of the grains you eat everyday should be whole. There are lots of ways to eat whole grains everyday!

Choose 100% whole wheat breads, tortillas and bagels.

Add barley or brown rice to soups and casseroles.

Use half whole wheat flour in your baking goods.

Pick whole wheat cereals or oatmeal.

Use whole corn meal for corn cakes, breads and muffins.

Mix 3/4 cup uncooked oats in your meatloaf, meatballs or burgers.

Select whole wheat pastas.


Do you know what to check for on a label so you know it really is a whole grain? Read the ingrediants list to make sure the frist word listed is “whole” or look for “100% WHOLE GRAIN” on the label so you know it really is a whole grain.

SOmetimes reading labels can be tricky.

Here are some quick facts for you:

1. All brown rice is 100% whole grain.......... FALSE - Many brown breads have color added to make them look like whole wheat.

2. If the label says 100% wheat it means that wheat is the only grain in the product...... TRUE - 100% wheat means the only grain is wheat, but it may not be whole wheat.

3. Multigrain means that a food is a whole grain......... FALSE - Multigrain means it contains more than one kind of grain but they may not be whole grain.

4. If the label says Made with whole grains, that means the food is 100% whole grain.... FALSE - Made with whole grains means the food has some of the grainsas a whole grain.

5. The easist way to find whole grain foods is to look for 100% whole grain on the front label.... TRUE - Look for 100% whole grain to select true whole grain foods.

Sunday, December 21, 2014

All About Proteins

What is protein?
protein's is a nutrient with many functions, like building bones, muscles and skin.
Protein builds, maintains, and replace the tissues in you body. Your muscles, your organs and your immune system are made up mostly of protein.  
Why should you choose healthy proteins?
They are lower in saturated fat, and can help reduce your risk of illness like heart disease.
They have an important nutrients like B vitamins, Iron, Vitamin E and healthy fats.

                                                                       Choosing Healthy Proteins
Dry beans and peas: Black, pinto, white and Kidney beans, Chickpeas, black-eyed beans, split peas and Lentils.
Fish: Canned pink salmon (plain and in water), Salmon filet, trout, herring, and canned chunk light tuna (plain or water).
Poultry: Chicken and turkey, skin and fat removed.
Nuts and seeds: Peanuts, Almonds, Walnuts, flaxseed, Peanut butter, and sunflower seeds.
Lean ground meats: The package will say lean or extra lean.
Lean cuts of beef: Round steak, Top sirloin, chuck shoulder, and arm roast.
Eggs: Whole Boiled , and scrambled egg whites.
Lean cuts of Pork: Pork loin, tenderloin and ham.
Low-fat lunch meats: Sliced turkey or sliced chicken breast.

Tuesday, December 16, 2014

Sweet and Sour Chicken Wings

Sweet and Sour Chicken Wings

Makes about 12 to 15 pieces

1 1/4 lbs Chicken wings
1/4 cups of flour
1/4 tsp Garlic Salt
1/4 tsp Lemon Pepper Seasoning
1/3 cup Sugar
1/4 cup White Wine Vinegar or Rice Vinegar
2 tbsp Unsweetened Pineapple Juice
2 tbsp Ketchup
1/2 tsp Soy Sauce
Green Onions Optional

  • Preheat oven to 350 degrees F.
  • Cut off and discard tips of chicken wings.
  • Cut wings at joints to form 12-15 pieces.
  • In a shallow dish combine Flour, Garlic, Salt and Lemon Pepper seasoning.
  • Coat each piece with Flour mixture. 
  • Heat oil in a 10 inch skillet.
  • Add Chicken pieces to skillet. 
  • Cook, uncovered until brown, turning occasionally. 
  • Remove Chicken pieces from skillet and arrange in a 2 quart rectangular baking dish.
  • In a small saucepan whisk together Sugar, Vinegar, Pineapple juice, Ketchup, and Soy Sauce.
  • Bring to boil, Stirring to dissolve Sugar, Pour over Chicken.
  • Bake uncovered, about 30 minutes or until Chicken is tender and no longer pink.
  • Turning pieces over after 15 minutes.
  • If desired, garnish with Green Onions.

Monday, December 15, 2014

Potted Pepper Dip

Potted Pepper Dip

Makes about 2 Cups

2 tbsp Lemon Juice
2 tsp Olive Oil or cooking oil
1 tsp Sugar
1/4 tsp Salt
Dash ground Pepper
1 small Onion cut up
4 Large green , yellow or Orange Sweet peppers, Cut up
1 8oz pkg Cream Cheese softened
1/4 cup mayonnaise or salad dressing
1 tsp prepared horseradish few dashes bottled hot pepper sauce
2 or 3 red yellow or orange peppers, tops removed and seeded
Assorted vegetable dippers and or breadsticks

  • In a blender or food processor combine lemon juice, oil, sugar, salt and black pepper
  • Add the onion and about one third of the cup up sweet peppers. 
  • Cover and blend or process until smooth.
  • Add the remaining cut up sweet peppers.
  • Cover and blend or process until smooth. 
  • Transfer mixture to a medium bowl. 
  • Cover and let stand at room temperature at least two hours. 
  • Place pureed vegetable mixture into a sleeve and press gently to drain off excess liquid. 
  • In medium bowl combine cream cheese, mayonnaise, horseradish, and hot pepper sauce. 
  • Stir in pureed vegetable mixture. Cover and Chill at least two hours or up to three hours. 
  • Spoon Cheese mixture into whole Sweet Pepper Shells.
  • Place filled peppers in the center of a serving platter, Surround with vegetable dippers and or bread sticks. If desired
  • Garnish with Fresh herbs.

Note - To avoid getting tough pepper skins in the dip, Cook quartered sweet peppers in boiling water for a few seconds. When cool enough to handle, peel off skins with a small knife and cut peppers into pieces.

Sunday, December 14, 2014

Fruit Salsa

Fruit Salsa

Makes about 2 1/4 cups

1 Cup Chopped papaya or mango
1 cup finely chopped fresh pineapple
1/4 cup finely slivered red onion
1/4 cup slivered yellow, orange, and green sweet pepper.
3 tbsp snipped fresh cilantro
1 tsp finely shredded lime or lemon peel.
2 tbsp lime and lemon juice
2 to 4 tsp finely chopped fresh jalapeno pepper
1 tsp grated fresh ginger.

  • In a medium bowl stir together the Papaya, pineapple, red onion, Sweet Pepper, Cilantro, Lime or lemon peel, Lime or lemon juice. Jalapeno, and Ginger.
  • Cover and Chill Salsa for 8 to 24 hours

Note: Because Hot chili peppers, such as jalapenos, contain volatile oils that can burn your skin, lips and eyes avoid direct contact with chiles as much as possible. When working with chili peppers, wear plastic or rubber gloves. If your bare hands do touch the chili peppers, wash your hands well with soap and water before touching eyes and face.

Wednesday, December 10, 2014

Homemade Jamaican Seasoning

Homemade Jamaican Jerk Seasoning

2 teaspoons onion powder
1 teaspoon sugar
1 teaspoon salt
1 teaspoon ground thyme
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper

In a bowl combine 2 teaspoons onion powder, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon ground thyme, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cinnamon and 1/4 teaspoon cayenne pepper 
Spread on top off any meat or vegetable.

Tuesday, December 9, 2014

Jamaican Shrimp

Makes 10 -12 servings

2 pounds of fresh or frozen large Shrimp.
1/4 cup Salad oil.
3 tbsp. White wine vinegar.
2 tbsp Lime Juice. 
1 fresh scotch bonnet chile pepper or fresh jalapeno chile pepper, seeded and finely chopped. 
1 tbsp Honey. 
2 tsp homemade Jamaican jerk seasoning or bought jamaican seasoning. 
1 medium Mango, peeled, pitted, sliced and halved crosswise. 
1 small red Onion, quartered and thinly sliced. 

  • In large saucepan cook shrimp, uncovered, in lightly salted boiling water for 1 to 3 minutes or until shrimp turn pink. 
  • Drain immediately and cool.
  • Peel shrimp leaving tails. 
  • Place shrimp in heavy plastic bag.
  • For marinade in a screw top jar combine salad oil, whit wine vinegar, lime juice, scotch bonnet or jalapeno chili pepper, honey and the homemade jerk seasoning.
  • Cover and shake well and mix.
  • Pour over shrimp in plastic bag. 
  • Seal bag. 
  • marinate in the refrigerator about 1 hour. 
  • turn bag occasionally. 
  • To serve drain shrimp, reserving marinade.
  • In large bowl layer shrimp, mango, lime slices, and onion, repeating until all is used.
  • Drizzle with reserved marinade

Homemade Jamaican Jerk Seasoning

In a bowl combine 2 teaspoons onion powder, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon ground thyme, 1/2 teaspoon ground all spice, 1/4 teaspoon ground cinnamon and 1/4 teaspoon cayenne pepper 

Thursday, December 4, 2014

Food Safety

Food Safety
  • Before handling any food, thoroughly wash your hands in hot soapy water.
  • Make sure all cutting boards, work surfaces, knifes and any other utensils have been cleaned in hot soapy water. 
    After Handling raw food clean hands and utensils in hot soapy water before reusing. 
  • Cutting boards can be sanitized with a mixture of 1 teaspoon of bleach water in sink. soak for several minutes. 
  • Dont cross contaminate foods. Which means allowing the juices of raw meats, poultry and fish come in contact with other foods. 
  • Keep all foods at the right temp. if food is hot then keep hot if food in cold than keep cold. 
    hours the the max for foods to be sitting out in room temperature if not properly maintained. 
    warming trays, slow cookers, and chafing dishes to keep hot foods. 140degree temps. 
  • Use Ice bowls for chilled foods
  • Always cook foods to the proper temperatures

Tuesday, December 2, 2014

Cracklin Corn Bread

Cracklin Cornbread

Makes up to 8 Servings

1 cup Self rising Cornmeal 
1/2 cup Self rising Flour
2 large Eggs - beaten 
1 1/3 cups of Buttermilk 
1 Tablespoon Shortening or Butter - Melted 
1 1/2  Cups Cracklings

  • Preheat oven to 400 f degrees. 
  • Spray a 9 inch iron skillet with nonstick cooking spray. 
  • Place skillet in oven while preheating.
  • In medium bowl, combine cornmeal and flour. 
  • Stir in eggs and buttermilk until well blended.
  • Add shortening and cracklings. 
  • Pour into hot skillet and bake for 35-45 minutes. golden brown.

Cracklings are crunchy pieces of either pork or poultry fat that has been rendered or the crisp skin of fried or roasted pork. Package cracklings are sold in some supermarkets. 

All about eggs


 Fill an empty eggshell with soil and seeds. when a sprout appears, plant the shell, which will become compost.
 When a recipe calls for an egg, usually it is a large egg that they are referring to.
 When whipping egg whites, make sure the beaters and bowl are free of greasy residue, or the white won't whip.
 For more volume when beating egg white, let the whites stand to room temperature before beating. use a glass or metal bowl not plastic with a tapered bottom and wide top. Egg whites expand six times when beaten, so be sure the bowl is large enough.
 To prevent yolks from mixing with the whites, separate the eggs in a small bowls before adding them to your large mixing bowl.
 Pasteurized eggs have been heated to a temperature that destroys disease producing bacteria but does not cook the eggs. These eggs are safe for eating without additional cooking. Each egg is marked pasteurized in carton.

Monday, December 1, 2014

Sherry Glazed Sweet Potatoes

Sherry Glazed Sweet Potatoes

Makes 6 Servings

3 Large Sweet Potatoes or Yams
6 Slices Canned Pineapple
4 Tablespoons (1/2 stick) butter
1/2 Cup Brown Sugar
1/2 Cup Sherry 

  • Preheat oven to 375 f degrees.
  • Boil Potatoes with skin on. For about 20 - 30 minutes or until tender.
  • Drain and allow to cool. 
  • Peel and cut lengthwise into halves. 
  • Arrange slices of pineapple in a single layer in a greased shallow baking dish.
  • Place potato half (cut side down) on top of each pineapple slice.
  • Heat butter, brown sugar, and sherry together until sugar is dissolved. 
  • Pour over potatoes and pineapple. 
  • Bake for 30 minutes. 
  • Bast often with syrup dish.