How to “Juice” Without a Juicer

A quick announcement before I get started on my little lesson for all of you: I will no longer be posting Tuesday's Tip.  No, I will NOW just post my little bits of how to knowledge or time saving suggestions randomly because, let's face it, I've missed a few Tuesday's.  Helpful how to's will now be peppered throughout the month but will have a new name....yet to be determined.  If anyone has some suggestions on what I should name my new series....I'm listening! Recently in the news, Martha … [Read more...]

Tuesday’s Tip: Just Add Veggies

Sometimes I don't have time (or the mental capacity) to think about lunch.  And 99% of those times I make macaroni and cheese.....from a box!  Judge away my lovely internet friends but know that I do add things to the pot to make myself feel better about giving my kids "processed" food and to sneak in some healthy stuff. And remember that I'm a busy mom like everyone else in the world so I don't want a ton of pots to clean up.  I hate everyone else in the world. This is my … [Read more...]

Tuesday’s Tip: Less Mess Meatloaf (and Meatballs too)

When making meatloaf or meatballs (or burgers for that matter), things can quickly get sticky. I'm not a huge fan of wearing a meat glove so to keep it from sticking to my hands I wet them in cold water before shaping loaves, balls and patties. The moisture creates a barrier between your skin and the meat making things less messy. Try this the next time you make my Turkey Meatloaf! … [Read more...]

Tuesday’s Tip: A Better Baked Potato

I've always loved the crispy, salt-crusted, baked potatoes you get at a steakhouse.  Unfortunately, I wasn't getting the same result with the "foil wrapped" potatoes I would bake at home.  Then I realized something, I needed to ditch the foil!  Voila!  Crispy potatoes laced with salt. Preheat the oven to 375 degrees. Prick the potatoes with a fork to allow steam to escape . Rub the entire surface of the potato with olive oil and roll in kosher salt.  Bake the potatoes in the oven, unwrapped, … [Read more...]

Tuesday’s Tip: Mess Free Muffin Making

Make a multi-tasker out of your ice cream scoop by using it to spoon muffin and cupcake batter into muffin tins with less mess.   A normal cupcake or muffin recipe calls for filling the muffin tins 3/4 of the way with batter and a standard size ice cream scoop measures just about that amount. It makes it so much easier to divide up all that batter and helps ensure all the goodies are the same size! … [Read more...]

Tuesday’s Tip: Check the Accuracy of Your Thermometer

Before deep frying or making candy, be sure your thermometer is not lying to you.  An easy way to do this is by placing your deep fry/candy thermometer in a pot of water and turning it on high. The temperature should read 212 degrees F (100 degrees C) as it begins to boil. If yours does not, buy a new thermometer. … [Read more...]

Tuesday’s Tip: Dirty Grill? Clean it up!

You can clean and oil a grill grate with just an onion. Cut a large yellow onion crosswise in half.  Spear the root end with a grill fork. Pour about 1/4 inch of canola oil into a shallow bowl just slightly larger than the onion. Heat the grill to high, dip the cut side of the onion in the oil, and rub it against the grate. It will smoke as it cleans and coats the grill. Once it is clean, set the onion aside, and adjust the heat as needed. As soon as you finish grilling, quickly repeat the … [Read more...]

Tuesday’s Tip: Squeezing Every Cent Out of Your Vanilla Bean

Remember that vanilla bean I used in my Vanilla Bean Ice Cream recipe?  That thing cost $5, which isn't a bank breaker but I certainly wanted to get my money's worth out of it! After I scraped the seeds out of the pod and infused the milk for the ice cream, I gave it a quick rinse and left it on the counter to dry overnight. The next day, I buried it in a container with regular granulated sugar, sealed it up and stashed it in the pantry.  A week later and I have vanilla sugar that can be … [Read more...]

Tuesday’s Tip: Frozen Single Serve Steel Cut Oatmeal

As I try new things and dabble in the kitchen, I sometimes stumble upon a clever idea or two that I thought I would share with everyone. Since I rarely post on Tuesdays (and Tuesday starts with a "T" naturally sounding great prior to the word "Tip") I figured I would make that day my "Tip of the Week" day. So, here's the debut post for Tuesday's Tip of the Week. Frozen Single Serve Steel Cut Oats Make single serving oatmeal for a quick breakfast in the morning.  Since steel … [Read more...]