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Fast and Easy Grilled Dessert Recipes

July 21, 2016 by

Whether it’s the dog days of summer or the crisp chill of fall is already in the air, preparing dinner on the barbecue grill is always enjoyable. While burgers and kabobs are usually on your arsenal of grillable foods, you may have overlooked the number of desserts that can also be prepared on the grill! Here are a few of our favorite grilled dessert recipes:

Honey-Rum Grilled Bananas [tasteofhome.com]
The sweetness of the bananas and the flavor of the rum are perfectly accented by the smoky flavor from the grill in this recipe, creating a taste that will make you feel like you’ve traveled to a tropical paradise.

Banana Nutella S’mores [foodandwine.com]
Everyone loves making s’mores, but if your taste buds have grown up a bit, you may want to incorporate a more complex flavor into the campsite favorite. This recipe uses a hazelnut spread instead of the usual milk chocolate, which tastes even better when cooked over an open fire.

Grilled Peach Melba [marthastewart.com]
This Southern dessert is positively meant for the grill. Top your warm peaches with vanilla ice cream and watch as it melts over the sweet, blackened fruit.

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Know These Three Terms Before Getting Creative in the Kitchen

May 21, 2015 by

Any cook knows that for a dish to turn out as intended, he or she needs to have a clear understanding of the recipe. That includes knowing the different common ways to cut and slice ingredients. Here are three terms you should know before getting started in the kitchen.

  1. Pare. Preferably done with a paring knife, to pare a fruit or vegetable means to peel the outer skin from it. Apples and potatoes are often prepared this way.
  2. Mince. You can do this with a sharp knife or kitchen scissor, just so long as you cut or chop the ingredient into very fine pieces. Mincing often applies to herbs and spices.
  3. Dice. If a recipe asked you to dice an ingredient, it means to chop it into small, uniform pieces. Chunky salsas and fruit salads often employ this action.

The Basic Kitchen:Glossary of Cooking Terms [Le Petites Gourmettes]
Glossary of Cooking Terms [Better Homes and Gardens]
Cooking Terms [Recipe Goldmine]
Glossary of Cooking Terms [Cookery]
Culinary Terms: Food Dictionary and Glossary of Cooking Terms [Culinary Arts About.com]

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How to Prevent Cross-Contamination in the Kitchen

April 16, 2015 by

Cross-contamination in the kitchen occurs when you use the same tools and cutting boards to prepare things like raw meat or eggs that you use to prepare fresh produce or cooked foods, contaminating the food you eat with the bacteria from these raw items. To avoid cross-contamination, follow these safety tips.

  1. It starts at the grocery store. Although cross-contamination is usually thought of in the kitchen, it can also happen before you even get your foods home. When shopping at the grocery store, be sure to package raw meats tightly in plastic and put them in a separate bag from other groceries. Also make sure that your carton of eggs doesn’t contain any broken eggs that could leak on other foods.
  2. Use separate cutting boards. One of the most important ways to prevent food poisoning from cross-contamination is by using different cutting boards for meat and other items. Properly label each board, and never cut fresh vegetables, fruits, or breads on the cutting board that you use for meat or eggs. Also, clean your meat cutting board thoroughly and replace it often.
  3. Cook safely. When cooking, never use the same tools to flip raw chicken that you use to stir-fry vegetables, as this can spread bacteria from the raw meat. Throw away any marinades that meat was once soaking in, and always serve cooked foods on a clean, new plate.

Safe Food Handling: What You Need to Know [FDA]
Separate To Keep Food Safe [Home Food Safety]
Cutting Board Safety [Home Food Safety]

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4 Tips for Serving a Safe Food Buffet

March 19, 2015 by

If you’re hosting a large party, you’re likely concerned with serving tasty foods, but your goal should also be to keep those foods safe for your guests. Here are a few helpful tips that will keep your food buffet just as healthy as it is delicious.

  1. Wash your hands. The first thing you should do when preparing a food buffet is wash your hands. This prevents you from spreading germs to your guests, but it also helps to keep you safe from food borne illnesses caused by raw meat, eggs, and other ingredients. Be sure to wash your hands each time you refill the buffet, as well.
  2. Cook foods completely. It’s safe to keep foods out on a buffet, provided that they’re cooked properly beforehand. Meats like beef and pork chops should be cooked to at least 145º F, while chicken and poultry should reach at least 165º F.
  3. Use the proper serving tools. If you’re serving hot foods, be sure to store them in a chafing dish, slow cooker, or warming tray to keep them from changing temperature. Cold dishes can be served in nesting bowls over bowls of ice, and they must stay at 40°F or lower in order to stop the growth of bacteria.
  4. Abide by the two-hour rule. Finally, never let foods sit on a buffet for more than two hours. Tossing food that’s been at room temperature for too long will ensure a safe and healthy party.

Serving Up Safe Buffets [FDA]
Serving Prepared Foods Safely [Whole Foods]
Holiday or Party Buffets [USDA]
Buffet Safety [NSF]

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3 Creamy, Rich Risotto Recipes to Try Tonight

December 4, 2014 by

Risotto is a creamy, slow-cooked Italian rice dish that can include a number of delicious ingredients to suit anyone’s tastes. The warmth and heartiness of risotto make it a perfect dish for a winter dinner or fall feast. Here are three delicious risotto recipes you must try.

1. Tomato and Basil Risotto [New York Times]
A unique summer risotto, this recipe also includes the nutritional information.

2. Brussel Sprout and Lemon Risotto [Chow]
This easy-to-make risotto recipe will make brussels sprout lovers out of anyone—even kids!

3. Gourmet Mushroom Risotto [All Recipes]
Over 1,350 people have given this incredible risotto recipe its five out of five star rating.

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How to Cut Calories on Thanksgiving Day

November 20, 2014 by

Thanksgiving is the one day of the year when you can eat as much as you want (and, for many people, as much as you possibly can) without feeling guilty. Although you want to indulge in stuffing and pumpkin pie, you also don’t want to go overboard and wreak havoc on your diet. Here are a few smart ways to cut calories on Thanksgiving — without cutting out the sweet potato casserole.

  1. Remove the turkey skin. While the turkey is the focal point of any Thanksgiving meal, you can save up to 20 calories and 3 grams of fat per serving without even noticing it simply by removing the skin before eating.
  2. Eat light meat. Instead of reaching for the dark turkey meat, opt for the lighter sections and save about 20 calories and 4 grams of fat per serving.
  3. Create a low carb stuffing. If you’re in charge of bringing the stuffing, swap half of the bread for veggies like onions or water chestnuts and low-fat chicken broth instead of butter.
  4. Practice portion control. The only real foolproof way to eat everything that you want without going overboard on Thanksgiving is by limiting your portions. Split that piece of pie with a family member, or take small portions and only reach for more if you’re still feeling hungry.

21 Ways to Slim Down Your Thanksgiving Feast [SparkPeople]
20 Ways to Cut Thanksgiving Calories [FitDay]
Top 10 tips to cut back on calories and guilt this Thanksgiving [The Ann Arbor News]
10 Tips for a Thinner Thanksgiving [Web MD]

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Make Breakfast More Fun With These French Toast Recipes

March 20, 2014 by

Dipped in batter and drizzled with sweet, warm syrup, French toast is a breakfast comfort food that eats like a treat. While many people order French toast out at restaurants, there are many simple and creative ways to make the traditional morning dish at home. Check out some of these recipes sites for a bit of breakfast inspiration.

All Recipes
All Recipes has a whole collection of unique French toast recipes that just about anyone will love. The Crispy French Toast is covered in corn flakes for an added crunch, while the Easy Pina Colada French Toast gives the usual recipe a little island flavor. Pumpkin Pie French Toast is even great for the fall and winter holiday season, and it’s an easy way to get the whole family to gather around the breakfast table.

Martha Stewart
No one does comfort foods better than Martha Stewart, and her French toast recipes certainly won’t disappoint. Banana French Toast is a sweet and delicious way to get your kids to eat their fruit, and it’s just as easy to make as your regular recipe. If you’re feeling fancy, the Brioche French Toast with Asparagus and Orange Beurre Blanc is a savory brunch dish that will impress even your foodie friends. No matter your guests, you’ll find a French toast recipe for every occasion on the Martha Stewart website.

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Make These Easy Pasta Salad Recipes Tonight!

October 31, 2012 by

If the words "pasta salad" conjure up images of mayonnaise and barbecues, you're not alone. But, there are actually a variety of ways to make delicious, savory pasta dishes that won't make you feel like you're picnicking. Below are five pasta salad ideas that break from tradition to provide outstanding flavor!

Caprese Salad — Draw inspiration from the Italian caprese salad, and season your pasta, such as hearty rigatoni, with fresh basil, good olive oil, vine-ripened tomatoes, and chunks of mozzarella. Add a bit of salt and pepper to taste, and you're all set!

Greek Pasta — Taking your cue from Greek Salad, add a mix of cherry tomatoes, sliced cucumber, tangy feta cheese, and robust olives to the pasta. Try using mostaccioli, the small, curved pasta named after the mustache, as the base of the salad so all the elements are comparable in size. Complete it a dressing of olive oil, vinegar, and lemon juice.

Asian Flavor – Prepare a pasta salad an Asian feel by using soba noodles, which are made from earthy buckwheat flour. Season the noodles with soy sauce and sesame oil, and top it with slivers of carrots and diced scallions for a delicious, simple dish that offers take-notice flavors.

Middle Eastern Side — For an alternative to pasta salad, make tabbouleh instead. This side makes use of kernels of bulgur wheat instead of pasta, and seasons them with a combo of finely-diced mint and parsley. It’s a wonderful option if you're tired of noodles!

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Summer Fruit Soup: A Parade of Seasonal Flavors

August 28, 2012 by

Want to cool down on a hot day? If so, you’ll relish every spoonful of this fruit-filled Summer Soup. The recipe, ready in only fifteen minutes, yields six heaping bowls of seasonal delight – best served with a dollop of whipped cream on top.

Ingredients

            4 cups cubed seeded watermelon

            2 cups cubed honeydew

            2 cups fresh blueberries, divided

            1 1/2 teaspoons minced fresh ginger root

            1/2 teaspoon ground nutmeg

Directions

  1. Blend the watermelon, honeydew, and about half the blueberries in a blender until smooth.
  2. Add the ginger and nutmeg; blend again until incorporated.
  3. Pour the soup into a bowl and stir the reserved blueberries to serve.

Recipe courtesy of allrecipes.com

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