tag:blogger.com,1999:blog-69643733664047987632024-03-08T13:15:05.566-06:00Modern Home ChefRecipes, Nutrition, Cookware, CutlerySusanhttp://www.blogger.com/profile/18038445109706688488noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-6964373366404798763.post-24411329682020296622010-10-01T14:32:00.000-05:002010-10-01T14:32:00.454-05:00Spicy Honey Brushed Chicken ThighsI have always been one of those people who loves the dark meat on a chicken or turkey. This recipe for sweet and spicy chicken thighs was a delicious tid bit I found in the September issue of Cooking Light.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_11kGXdvVRUk/TKY1y1Md36I/AAAAAAAAAF4/mJHLRYPsZi4/s1600/Spicy+Honey+Brushed+Chicken+Thighs.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="292" src="http://2.bp.blogspot.com/_11kGXdvVRUk/TKY1y1Md36I/AAAAAAAAAF4/mJHLRYPsZi4/s320/Spicy+Honey+Brushed+Chicken+Thighs.jpg" width="320" /></a></div><b><span style="font-size: large;">Ingredients</span></b><br />
<br />
2 teaspoons garlic powder<br />
2 teaspoons chili powder<br />
1 teaspoon salt<br />
1 teaspoon ground cumin<br />
1 teaspoon paprika<br />
1/2 teaspoon ground red pepper<br />
8 boneless skinless chicken thighs<br />
6 tablespoons Honey<br />
2 teaspoons cider vinegar<br />
<br />
<br />
<b><span style="font-size: large;">Cooking Instructions</span></b><br />
<br />
1. Preheat Broiler<br />
2. Combine garlic powder, chili powder, salt, cumin, paprika and red pepper in a large bowl.<br />
3. Add chicken to bowl and toss to coat. <br />
4. Broil chicken for 5 minutes on each side.<br />
5. Combine honey and cider vinegar in a small bowl and mix well. <br />
6. Remove chicken from broiler and brush with 1/4 cup honey mixture. Broil chicken one additional minute.<br />
7. Remove chicken from broiler again, turn over and brush with remaining honey mixture.<br />
8. Broil chicken for one minute then remove from broiler and serve.<br />
<br />
<b><span style="font-size: large;">Nutrition</span></b><br />
<br />
Calories 321<br />
Fat 11g<br />
Protein 28g<br />
Carb 279g<br />
sodium 676mgSusanhttp://www.blogger.com/profile/18038445109706688488noreply@blogger.com0tag:blogger.com,1999:blog-6964373366404798763.post-31784959463951810642010-09-22T17:29:00.000-05:002010-09-22T17:29:55.000-05:00Are Today's Fruits and Vegetables Less Nutritious?<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_11kGXdvVRUk/TJqAkKoA3YI/AAAAAAAAAFo/DY0U7p9z4Qs/s1600/Fresh+Fruit+and+Veggies+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="http://4.bp.blogspot.com/_11kGXdvVRUk/TJqAkKoA3YI/AAAAAAAAAFo/DY0U7p9z4Qs/s200/Fresh+Fruit+and+Veggies+1.jpg" width="200" /></a></div>Are today's broccoli, carrots and peppers the same as the broccoli, carrots and peppers people ate 50 years ago? Quite simply the answer is no. Most of the vegetables you see in the market today have significantly lower amounts of nutrients than produce grown 30 to 40 years ago. The average amount of nutrients in some fruits and vegetables have been reduced by 50% or more.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_11kGXdvVRUk/TJqBlyFqsQI/AAAAAAAAAFs/F313DfMMVB4/s1600/Fresh+Fruit.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="130" src="http://2.bp.blogspot.com/_11kGXdvVRUk/TJqBlyFqsQI/AAAAAAAAAFs/F313DfMMVB4/s200/Fresh+Fruit.jpg" width="200" /></a></div>Some studies have suggested that the reduction in nutrients has been caused by the farming industry trying to grow larger produce at faster rates. The increased use of selective breeding to produce larger, hardier breeds of plants along with the use of synthetic fertilizers has reduced the plants abilities to synthesize nutrients or absorb them from the soil. While they have succeeded in making large beautiful produce they unfortunately have also made less nutritious produce.<br />
<br />
<b><span style="font-size: large;">Get More Nutrients For Your Dollar</span></b><br />
<br />
There are ways that you can fight this trend and get produce that has more nutritional value. <br />
<br />
<b>Go for Organic.</b> By avoiding synthetic fertilizers organic farmers put more stress on their plants causing them to protect themselves by producing larger amounts of phytochemicals which render them more nutritious than their conventionally grown counterparts. <br />
<b><br />
</b><br />
<b>Look for bold color</b>. A vegetable that has a richly colored skin is an indication of a higher level of phytochemicals. For example, a dark orange color in a carrot will indicate higher amounts of beta carotene than in lighter, paler carrots. <br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_11kGXdvVRUk/TJqBq6vniYI/AAAAAAAAAF0/ueGw9zViJ5s/s1600/Fresh+vegetables+market.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="http://1.bp.blogspot.com/_11kGXdvVRUk/TJqBq6vniYI/AAAAAAAAAF0/ueGw9zViJ5s/s320/Fresh+vegetables+market.jpg" width="320" /></a></div><b><br />
</b><br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><b>Less can be more.</b> When shopping don't go for the biggest vegetable in the bin. It may look healthy but could have fewer nutrients per bite than its smaller counterparts. Plants have a limited amount of nutrients that they are able to pass on to their produce so the nutrients in a larger piece of produce may be more diluted. The nutrients in a smaller piece of produce will tend to be more concentrated so you will get more nutrients per bite.<br />
<br />
<b>Eat within a week.</b> Fruits and vegetables start to lose nutrients the second they are separated from the plant so the sooner fresh produce is consumed the better. Always try to consume fresh fruits and vegetable within a week of buying them. <br />
<br />
<b>Buy from Old McDonald. </b> Since produce starts losing nutrients immediately after harvest, get your fruits and vegetables from a farmers market whenever possible. They will be much fresher and more nutritious. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_11kGXdvVRUk/TJqBnjBoUaI/AAAAAAAAAFw/HMVpPngMeQY/s1600/Farmer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_11kGXdvVRUk/TJqBnjBoUaI/AAAAAAAAAFw/HMVpPngMeQY/s1600/Farmer.jpg" /></a></div><br />
<b><br />
</b><br />
<b>Keep it whole.</b> Pre-cut and chopped produce is a huge time savor but peeling and chopping causes produce to lose nutrients quickly. Buy fresh produce and prepare immediately before cooking or eating. <br />
<b><br />
</b><br />
<b>Eat the ones Grandma ate.</b> Look for heirloom varieties. Plants bred prior to WWII, before the development of synthetic fertilizers, will be naturally hardier and more nutritious.<br />
<br />
<b>Cook it right.</b> Pay attention to how you are cooking your vegetables. The best way to cook vegetables to maintain nutrients is to steam them. Also cooked vegetables may be more nutritious than raw vegetables. The gentle heat of steaming softens cell walls to make the nutrients more accessible.<br />
<br />
While this trend in growing less nutritious produce is distressing, you can still get healthy fruits and vegetables if you just pay attention and look for the signs of nutrients. See you at the farmers market.Susanhttp://www.blogger.com/profile/18038445109706688488noreply@blogger.com0tag:blogger.com,1999:blog-6964373366404798763.post-17741717365979130572010-09-19T21:00:00.000-05:002010-09-19T21:00:08.749-05:00Grilled Pork Chops With Two Melon SalsaHere's a quick and simple summer recipe that you can make in the winter when you need that little reminder of summer to get you through those cold dreary days. From the July 2010 issue of Cooking Light I bring you Grilled Pork Chops with Two Melon Salsa.<br />
<br />
<b><span style="font-size: large;">Melon Salsa</span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_11kGXdvVRUk/TJa_4RQG0pI/AAAAAAAAAFk/VTrq1-RLwYM/s1600/Grilled+Pork+Chops+with+Melon+Salsa.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="313" src="http://1.bp.blogspot.com/_11kGXdvVRUk/TJa_4RQG0pI/AAAAAAAAAFk/VTrq1-RLwYM/s320/Grilled+Pork+Chops+with+Melon+Salsa.jpg" width="320" /></a></div>1 cup chopped watermelon<br />
1 cup chopped honeydew melon<br />
3 Tablespoons finely chopped sweet onion<br />
1 Tablespoon finely chopped jalapeno pepper<br />
1 Tablespoon chopped fresh cilantro<br />
1 Tablespoon fresh lime juice<br />
1/8 teaspoon salt <br />
<br />
<b><span style="font-size: large;">Pork Chops</span></b><br />
<br />
2 teaspoons canola oil<br />
1 1/2 teaspoons chili powder<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon salt<br />
1/4 teaspoon freshly ground black pepper<br />
4 4-ounce boneless center cut pork chops<br />
<br />
<b><span style="font-size: large;">Preparation </span></b><br />
<br />
1. Combine all salsa ingredients and set aside.<br />
2. Heat a grill pan over medium high heat and spray with cooking spray.<br />
3. combine canola oil, chili powder, garlic powder, salt and black pepper in a small bowl.<br />
4. Rub oil mixture on both sides of pork chops.<br />
5. Cook pork chops in grill pan for 4 minutes on each side or until desired degree of doneness.<br />
6. Serve each pork chop with 1/2 cup of melon salsa.<br />
<br />
To keep it interesting you can also substitute your favorite soft fruit such as peaches or mangos. <br />
<br />
<b><span style="font-size: large;">Nutrition Information</span></b><br />
<br />
Calories 256<br />
Fat 13.5g<br />
Protein 25g<br />
carb 8.7g<br />
Fiber 0.9g<br />
Sodium 458 mg<br />
<br />
<b><span style="font-size: large;">Recommended Cookware</span></b><br />
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<a href="http://www.jdoqocy.com/click-3775981-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D612747&cjsku=612747" target="_blank"><img alt="Calphalon 13-in. Nonstick CS Nonstick Grill Pan" border="0" src="http://www.cooking.com/images/products/shprodde/612747.jpg" /></a><br />
<a href="http://www.jdoqocy.com/click-3775981-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D612747&cjsku=612747" target="_blank"><br />
Calphalon 13-in. Nonstick CS Nonstick Grill Pan</a><br />
<br />
<br />
<a href="http://www.kqzyfj.com/click-3775981-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D107928&cjsku=107928" target="_blank"><img alt="Emerilware from All-Clad 10x10-in. Square Cast Iron Grill Pan" border="0" src="http://www.cooking.com/images/products/shprodde/107928.jpg" /></a><br />
<a href="http://www.anrdoezrs.net/click-3775981-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D107928&cjsku=107928" target="_blank"><br />
Emerilware from All-Clad 10x10-in. Square Cast Iron Grill Pan</a><br />
<br />
<a href="http://www.kqzyfj.com/click-3775981-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D391999&cjsku=391999" target="_blank"><img alt="Architec 12x19 Restaurant Gripper " board,="" border="0" cutting="" gripper="" professional="" red="" src="http://www.cooking.com/images/products/shprodde/391999.jpg" the="" /></a><br />
<a href="http://www.jdoqocy.com/click-3775981-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D391999&cjsku=391999" target="_blank"><br />
Architec 12x19 Restaurant Gripper "The Gripper" Professional Cutting Board, Red</a>Susanhttp://www.blogger.com/profile/18038445109706688488noreply@blogger.com0tag:blogger.com,1999:blog-6964373366404798763.post-70919085925610894622010-09-09T20:48:00.001-05:002010-09-09T20:52:27.627-05:00Island Mango Chiller SmoothieFall is a great season to spend time out doors. While you are kicking back on the patio reading a your favorite magazine enjoy a healthy refreshing smoothie. This one comes from Shape magazine.<br />
<br />
<span style="font-size: large;"><b>Ingredients</b></span><br />
<br />
1 cup ice cubes<br />
3/4 cup chopped mango<br />
1/2 cup canned pineapple chuncks<br />
2 tablespoons canned pineapple juice<br />
1/2 teaspoon lime zest<br />
1 tablespoon lime juice<br />
Dash cayenne pepper<br />
<b><br />
<span style="font-size: large;">Directions</span></b><br />
<br />
Place all ingredients in a blender in the order listed. Blend on high speed until smooth. Serve immediately. If using frozen fruit instead of fresh reduce ice to 3/4 cup.<br />
<span style="font-size: large;"><b><br />
Nutrition</b></span><br />
<br />
155 calories<br />
1 g fat<br />
4 g fiber<br />
<br />
<span style="font-size: large;"><b>Recommended Cookware</b></span><br />
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<a href="http://www.tkqlhce.com/click-3775981-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D165920&cjsku=165920" target="_blank"><img alt="Cuisinart 40-oz. Duet Blender/Food Processor, Chrome" border="0" src="http://www.cooking.com/images/products/shprodde/165920.jpg" /></a><br />
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Cuisinart 40-oz. Duet Blender/Food Processor, Chrome</a>Susanhttp://www.blogger.com/profile/18038445109706688488noreply@blogger.com0tag:blogger.com,1999:blog-6964373366404798763.post-91834653959695631942010-08-26T21:30:00.001-05:002010-08-26T21:31:40.498-05:00Balsamic Steak au PoivreI love a good steak. Here is a <i>steak recipe</i> that my family loves, but watch out for those peppercorns because they can get a little hot. From the June issue of <a href="http://www.cookinglight.com/">Cooking Light</a> here is <b>Balsamic Steak au Poivre</b>.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_11kGXdvVRUk/THcf9XDDGUI/AAAAAAAAAFY/mCpc3ALUCT8/s1600/Balsamic+Steak+au+Poivre.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="293" src="http://4.bp.blogspot.com/_11kGXdvVRUk/THcf9XDDGUI/AAAAAAAAAFY/mCpc3ALUCT8/s320/Balsamic+Steak+au+Poivre.jpg" width="320" /></a></div><b><br />
Ingredients</b><br />
<br />
2 8oz. New York Strip Steaks (approx. 1 inch thick)<br />
1/4 teaspoon kosher salt<br />
2 Tablespoons cracked peppercorns<br />
1 Tablespoon olive oil<br />
1/3 cup finely chopped shallots<br />
1/2 cup less sodium beef broth<br />
2 Tablespoons balsamic vinegar<br />
1 Tablespoon butter<br />
<br />
<b>Preparation</b><br />
1. Heat a large skillet (preferably cast iron) over high heat.<br />
2. Pat steaks dry with paper towel.<br />
3. Sprinkle Steaks evenly with salt.<br />
4. Press peppercorns into both sides of steak.<br />
5. Add olive oil to pan and swirl to coat.<br />
6. Add steaks to pan and cook 3 minutes on each side or until desired doneness.<br />
7. Remove steaks from pan and let stand 5 minutes.<br />
8. Add shallots to pan and cook 1 minute until almost tender.<br />
9. Stir in broth and vinegar, scraping pan to loosen brown bits. Bring to a boil and cook about 2 minutes until mixture is reduced by half.<br />
10. Remove from heat and stir in butter.<br />
11. Pour sauce over steaks and serve.<br />
<br />
<b>Nutrition Information</b><br />
Calories 236<br />
Fat 12.7g<br />
Protein 25g<br />
Carb 3.6g<br />
Fiber 0.1g<br />
Sodium 246mg<br />
<br />
<b>Suggested Cookware</b><br />
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Paula Deen 12-in. Signature Cast Iron Skillet</a><br />
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<a href="http://www.dpbolvw.net/click-3773766-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D193626&cjsku=193626" target="_blank"><img alt="Le Creuset 11.75-in. Enameled Enameled Cast Iron Iron Handle Skillet, Cherry" border="0" src="http://www.cooking.com/images/products/shprodde/193626.jpg" /></a><br />
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Le Creuset 11.75-in. Enameled Enameled Cast Iron Iron Handle Skillet, Cherry</a><br />
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<a href="http://www.dpbolvw.net/click-3773766-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D283197&cjsku=283197" target="_blank"><img alt="Wusthof Set of 6 Silverpoint II Steak Knives" border="0" src="http://www.cooking.com/images/products/shprodde/283197.jpg" /></a><br />
<a href="http://www.tkqlhce.com/click-3773766-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D283197&cjsku=283197" target="_blank"><br />
Wusthof Set of 6 Silverpoint II Steak Knives</a>Susanhttp://www.blogger.com/profile/18038445109706688488noreply@blogger.com0tag:blogger.com,1999:blog-6964373366404798763.post-14740819411311869992010-08-20T16:39:00.001-05:002010-08-20T16:46:10.282-05:00What Exactly Is Hard Anodized Aluminum Cookware?<a href="http://www.jdoqocy.com/click-3775981-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D738555&cjsku=738555" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Rachael Ray 10-pc. Nonstick Porcelain Enamel Cookware Set, Blue" border="0" class="alignleft" height="240" src="http://www.cooking.com/images/products/shprodde/738555.jpg" style="border: 0pt none;" width="320" /></a>There are many types of cookware on the market today. A good friend recently asked if <b>hard anodized aluminum cookware</b> was good cookware and also what exactly it was. So for all of you who read those words and don't really know what they mean, here are some tips to <i><b>hard anodized aluminum cookware</b></i>.<br />
<br />
What is anodized aluminum?<br />
<br />
In simple terms this is a hard protective oxidized layer formed on the surface of the aluminum as the result of a chemical reaction. The aluminum is placed into an acid bath. Like a battery the aluminum becomes the positive anode and the acid the negative anode. When an electric charge is passed through the acid bath the aluminum reacts quickly with oxygen forming aluminum oxide on the surface. The aluminum oxide replaces the aluminum on the surface it forming a hard non porous outer layer. Voila, you have anodized aluminum.<br />
<br />
Does it make good cookware?<br />
<br />
In one word, Yes.<br />
<a name='more'></a><br />
<br />
<i>Hard anodized aluminum</i> is easily twice as strong as stainless steel so it makes cookware that does not dent easily and can take a lot of abuse in the kitchen. This surface can also stand up to metal cooking tools so you don't necessarily need to stay with nylon, silicon or wooden cooking tools, although they are easier on all types of cookware. If you have heard any stories about metal leaching into food during the cooking process you can rest easy with <i>hard anodized aluminum cookware</i> because it is nonporous and will not react at all with your food.<br />
<a href="http://www.dpbolvw.net/click-3775981-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D220890&cjsku=220890" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img alt="Calphalon 8-pc. Nonstick Unison Nonstick Cookware Set" border="0" class="alignright" height="225" src="http://www.cooking.com/images/products/shprodde/220890.jpg" style="border: 0pt none;" width="300" /></a><br />
Hard anodized aluminum has the quick and even heating that cooks love in aluminum cookware. Foods do not stick to the bottom and burn and you don't need to constantly be scraping the bottom of the pan every few minutes so you can let your sauce cook up for hours and still get something else done. You also won't need to worry about those embarrassing flakes of burnt food in your sauce. If you are on a mission to provide healthier food for your family this type of cookware can be very beneficial as you need to use very little oil or butter. You can get a great tasting dish without the unnecessary fat calories to clog your arteries.<br />
<br />
<i>Hard anodized aluminum cookware</i> is some of the toughest most durable cookware on the market today. This cookware is highly resistant to corrosion so the surface will not peel and chip leaving bits of the cooking surface in your food. Anyone who has used nonstick cookware in the past has probably had this happen. Technology has come a long way for us home cooks. Hard anodized aluminum is heat resistant up to the melting point of aluminum or around 1221 degrees Fahrenheit so you can be sure you won't damage it on your stove. The non porous, nonstick surface also allows for super easy cleanup. This is important because the anodized surface can be damaged by harsh dishwasher detergent and must be hand washed. There are some brands that claim to be dishwasher safe, however, I would play it on the safe side and hand wash to protect your investment.<br />
<br />
The one downside of <i>hard anodized aluminum cookware</i> can be the price. It does tend to be a little pricier, however, the durability and cooking performance of a good <i>cookware set</i> is well worth the investment if you do a lot of home cooking. Beware of some of the cheaper brands as the base metal may contain a combination of alloys that will not give the quality or even heating performance of a good quality aluminum based cookware. So good brands to look at are <b>Calphalon</b>, <b>All Clad</b>, <b>Cuisinart</b> and <b>Circulon</b>. A great piece of advice is to get the best set you can afford in your budget because you get what you pay for but it doesn't need to cost an arm and a leg either. Get the best quality in your price range and you will be fine. And that my friends is the basic lowdown on hard anodized cookware.Susanhttp://www.blogger.com/profile/18038445109706688488noreply@blogger.com0tag:blogger.com,1999:blog-6964373366404798763.post-61141891504789579762010-08-20T16:38:00.001-05:002010-08-20T16:51:28.198-05:00Porchetta Style Roast PorkThis weeks recipe comes courtesy of the June 2010 issue of <a href="http://www.bonappetit.com/recipes">Bon Appetit</a>. I confess I am a huge lover of pork and pork roasts in particular. I found this wonderful recipe while perusing the pages of Bon Appetit last month and hope you enjoy it as much as I did. So here we go...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_11kGXdvVRUk/TG74u6HixPI/AAAAAAAAAEI/-jVwBBKhleU/s1600/Porchetta+Style+Pork+Roast.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_11kGXdvVRUk/TG74u6HixPI/AAAAAAAAAEI/-jVwBBKhleU/s320/Porchetta+Style+Pork+Roast.jpg" width="320" /></a></div><br />
<br />
<b>Ingredients</b><br />
2 Tablespoons fennel seed<br />
1 Tablespoon coarse kosher salt<br />
2 teaspoons black peppercorns<br />
1 teaspoon dried crushed red pepper<br />
1 6 lb boneless pork shoulder, excess fat trimmed with thin layer left in tact<br />
6 large garlic cloves, minced<br />
2 Tablespoons extra virgin olive oil plus additional for brushing<br />
1 cup dry white wine<br />
1/2 cup low-salt chicken broth<br />
<br />
This pork dish needs to marinate overnight so you will need to plan ahead and start preparation the day before you plan to serve it.<br />
<br />
<b>Day 1</b><br />
1. Stir fennel seeds in a small skillet over medium-high heat until slight darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and allow to cool. <br />
2. Add kosher salt, peppercorns and dried crushed red pepper to spice mill and grind to medium-fine consistency. (not powder)<br />
3. Place port into a 13x9x2 inch glass baking dish. <br />
4. Rub garlic all over pork roast then coat with spice mixture. <br />
5. Loosely cover roast with waxed paper and refrigerate overnight.<br />
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<b>Day 2</b><br />
1. Preheat oven to 450 degrees.<br />
2. Brush large rimmed baking sheet with oil.<br />
3. Place roast, fat side up and coating intact, into center of baking sheet then drizzle with 2 Tablespoons olive oil.<br />
4. Roast pork in oven for 30 minutes.<br />
5. Reduce oven temperature to 300 degrees and continue roasting pork for about 3 hours 15 minutes until pork roast is tender and internal temperature reaches 190 degrees.<br />
6. Transfer pork roast to cutting board and allow to rest for 15-30 minutes.<br />
7. Pour pan juices from baking sheet into a 2 cup measuring cup. Spoon off fat that rises to the top.<br />
8. Place baking sheet across 2 burners. (I personally prefer to use a skillet)<br />
9. Pour wine and broth onto baking sheet and bring to a boil scraping up any browned bits. <br />
10. Boil about 4 minutes until wine mixture is reduced to 3/4 cup.<br />
11. Add Pan juices from measuring cup and whisk to blend. This sauce will be thin. Pour into serving bowl.<br />
12. Thinly slice pork roast and service with sauce.<br />
<br />
<b>Nutritional Information</b><br />
Calories (kcal) 424.8<br />
%Calories from Fat 60.1<br />
Fat (g) 28.4<br />
Saturated Fat (g) 10.1<br />
Cholesterol (mg) 146.2<br />
Carbohydrates (g) 1.9<br />
Dietary Fiber (g) 0.8<br />
Total Sugars (g) 0.1<br />
Net Carbs (g) 1.1<br />
Protein (g) 38.0<br />
<br />
Suggested Cookware<br />
<a href="http://www.kqzyfj.com/click-3775981-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D746815&cjsku=746815" target="_blank"><img alt="William Bounds 7-in. Neoclassics Multi-Use Mill" border="0" src="http://www.cooking.com/images/products/shprodde/746815.jpg" /></a><br />
<a href="http://www.jdoqocy.com/click-3775981-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D746815&cjsku=746815" target="_blank"><br />
William Bounds 7-in. Neoclassics Multi-Use Mill</a><br />
<br />
<a href="http://www.dpbolvw.net/click-3775981-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D312696&cjsku=312696" target="_blank"><img alt="Calphalon 9x13-in. Nonstick Classic Nonstick Brownie Pan" border="0" src="http://www.cooking.com/images/products/shprodde/312696.jpg" /></a><br />
<a href="http://www.jdoqocy.com/click-3775981-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D312696&cjsku=312696" target="_blank"><br />
Calphalon 9x13-in. Nonstick Classic Nonstick Brownie Pan</a><br />
<br />
<a href="http://www.anrdoezrs.net/click-3775981-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D391999&cjsku=391999" target="_blank"><img alt="Architec 12x19 Restaurant Gripper " board,="" border="0" cutting="" gripper="" professional="" red="" src="http://www.cooking.com/images/products/shprodde/391999.jpg" the="" /></a><br />
<a href="http://www.jdoqocy.com/click-3775981-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D391999&cjsku=391999" target="_blank"><br />
Architec 12x19 Restaurant Gripper "The Gripper" Professional Cutting Board, Red</a><br />
<br />
<a href="http://www.tkqlhce.com/click-3775981-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D154335&cjsku=154335" target="_blank"><img alt="Wusthof 2-pc. Classic Carving Set" border="0" src="http://www.cooking.com/images/products/shprodde/154335.jpg" /></a><br />
<a href="http://www.jdoqocy.com/click-3775981-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D154335&cjsku=154335" target="_blank"><br />
Wusthof 2-pc. Classic Carving Set</a>Susanhttp://www.blogger.com/profile/18038445109706688488noreply@blogger.com0tag:blogger.com,1999:blog-6964373366404798763.post-81652597661032908002010-08-20T16:36:00.000-05:002010-08-21T19:17:37.293-05:00Grilled Chicken with Cucumber Melon SalsaThe weekly recipe for July 16, 2010 comes from the June 2010 issue of Cooking Light Magazine. It is a classic light chicken breast topped with a refreshing fruit salsa that your family is sure to love.<br />
<br />
<a href="http://www.contemporarykitchencookware.com/wp-content/uploads/2010/07/Grilled-Chicken-with-Cucumber-Melon-Salsa.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" class="alignright size-full wp-image-120" src="http://www.contemporarykitchencookware.com/wp-content/uploads/2010/07/Grilled-Chicken-with-Cucumber-Melon-Salsa.jpg" title="Grilled Chicken with Cucumber Melon Salsa" width="250" /></a><b>Ingredients</b><br />
<br />
1 cup cubed (1/2 inch) honey dew melon<br />
1 cup cubed (1/2 inch)cantaloupe<br />
1/2 cup diced peeled cucumber<br />
1/2 cup diced red onion<br />
1/4 cup chopped fresh mint<br />
1 teaspoon grated lime rind<br />
3 tablespoons fresh lime juice<br />
2 tablespoons extra virgin olive oil<br />
2 teaspoons minced jalapeno pepper<br />
1 teaspoon light agave nectar<br />
3/4 teaspoon kosher salt, divided<br />
1/2 teaspoon freshly ground black pepper, divided<br />
6 6-oz. boneless, skinless chicken breast halves<br />
mint sprigs (optional)<br />
<a name='more'></a><br />
<b>Directions</b><br />
<br />
Prepare grill to medium high heat.<br />
Combine first 10 ingredients then stir in 1/4 teaspoon salt and 1/4 teaspoon pepper, tossing well to combine.<br />
Sprinkle chicken evenly with remaining salt and pepper.<br />
Coat chicken with cooking spray.<br />
Place chicken on grill rack coated with cooking spray and grill for 5 minutes on each side or until done.<br />
Serve chicken breasts with salsa. Garnish with mint (optional)<br />
<br />
Yields 6 servings of one chicken breast half with 1/2 cup of salsa.<br />
<br />
<b>Nutrition Information</b><br />
<br />
Calories 255<br />
Fat 8.6g<br />
Protein 35.1g<br />
Carb 8.1g<br />
fiber 0.8g<br />
cholesterol 94mg<br />
sodium 327mg<br />
calcium 29mg<br />
iron 14mg<br />
<br />
This dish makes an excellent light summer meal and is great combined with a nutritious salad and fresh vegetables. I personally cannot handle spicy salsa so I cut the jalapeno in half and do not coat the chicken with cooking spray. Remember you can always make adjustments to any recipe to suit your own tastes. Keep in mind, however, that your changes also affect the nutrition information.<br />
<br />
Recommended cookware:<br />
<a href="http://www.kqzyfj.com/click-3775981-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D612019&cjsku=612019" target="_blank"><img alt="Calphalon 2-pc. Contemporary Cutlery Fruit and Vegetable Knife Set" border="0" src="http://www.cooking.com/images/products/shprodde/612019.jpg" /></a><br />
<b><a href="http://www.jdoqocy.com/click-3775981-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D612019&cjsku=612019" rel="nofollow" target="_blank"><b>Calphalon 2-pc. Contemporary Cutlery Fruit and Vegetable Knife Set</b></a></b><br />
<br />
Happy Grilling.Susanhttp://www.blogger.com/profile/18038445109706688488noreply@blogger.com0tag:blogger.com,1999:blog-6964373366404798763.post-69588295896581577102010-08-20T16:29:00.001-05:002010-08-20T16:29:15.527-05:00Spicy Beef and Bell Pepper Stir-Fry<p style="text-align: left;">This weeks recipe idea comes from the pages of the June 2010 issue of <a title="check out Cookinglight.com" href="http://www.cookinglight.com/" target="_blank">Cooking Light</a>. I am a huge fan of the Stir Fry so I couldn't wait to try this one and I loved it. I highly recommend giving this recipe a try.</p><br />
<h5 style="text-align: left;">Ingredients</h5>1 TBSP Canola Oil<br />
12 oz. flank steak, cut diagonally across the grain into thin slices<br />
1 red bell pepper cut into thin strips<br />
1 yellow bell pepper cut into thin strips<br />
1/4 cup less-sodium soy sauce<br />
1 1/2 TBSP rice wine vinegar<br />
1 TBSP minced peeled fresh ginger<br />
2 tsp chili garlic sauce<br />
4 green onions cut into 2 inch pieces<br />
2 tsp toasted sesame seeds<br />
<h5>Cooking Instructions</h5>Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat.<br />
Add steak to pan; cook 2 minutes, searing on one side.<br />
Add bell peppers; cook 2 minutes or until beef loses its pink color, stirring constantly.<br />
Remove beef mixture from pan.<br />
<a name='more'></a><br />
<br />
Add soy sauce, rice wine vinegar, minced ginger and chili garlic sauce to pan; bring to a boil. Cook 1 minute or until slightly thickened.<br />
Add beef mixture and green onions to pan; toss well to coat.<br />
Sprinkle with toasted sesame seeds.<br />
Yields 4 one cup servings. Serve with or over brown or jasmine rice.<br />
<br />
Nutrition information without rice: Calories 216, fat 11.5gm, protein 20.8gm, carb 77gm, fiber 2.2 gm, chol 35 mg, iron 29 mg, sodium624 mg.<br />
<h5>Recommended Cookware For This Recipe</h5><a href="http://www.tkqlhce.com/click-3775981-10380146?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D220981&cjsku=220981" target="_blank">Calphalon 13-in. Nonstick Unison Nonstick Wok</a><br />
<a href="http://www.tkqlhce.com/click-3775981-10380146?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D220981&cjsku=220981" target="_blank"><img src="http://www.cooking.com/images/products/shprodde/220981.jpg" border="0" alt="Calphalon 13-in. Nonstick Unison Nonstick Wok" /></a><br />
<br />
<a href="http://www.tkqlhce.com/click-3775981-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D213324&cjsku=213324" target="_top"><br />
All-Clad 14-in. Stainless Stir Fry Pan</a><br />
<a href="http://www.kqzyfj.com/click-3775981-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D213324&cjsku=213324" target="_top"><img src="http://www.cooking.com/images/products/shprodde/213324.jpg" border="0" alt="All-Clad 14-in. Stainless Stir Fry Pan" /></a><br />
<h4>Check out more <a href="http://www.contemporarykitchencookware.com/cooks-corner/" target="_self">Recipe</a>, <a href="http://www.contemporarykitchencookware.com/cookware/" target="_self">Cookware</a> and <a href="http://www.contemporarykitchencookware.com/cutlery/" target="_self">Cutlery</a> ideas.</h4>Susanhttp://www.blogger.com/profile/18038445109706688488noreply@blogger.com0tag:blogger.com,1999:blog-6964373366404798763.post-39372720975033918182010-08-20T16:27:00.000-05:002010-08-21T19:22:16.805-05:00Orange Glazed HamMay traditionally sees many events such as Mother's Day Brunches, Graduation parties and Bridal showers. To start off the month I found a great ham recipe in Prevention Magazine's August 2010 issue to help you with the menu for your May Event. Be sure to check out the <a href="http://susieskitchencorner.com/cookware/cuisinart-cookware/">Calphalon Nonstick Cookware</a> to help you prepare your buffet or brunch with ease.<br />
<br />
<a href="http://www.contemporarykitchencookware.com/wp-content/uploads/2010/05/Orange-Glazed-Ham.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" class="alignright size-full wp-image-105" height="255" src="http://www.contemporarykitchencookware.com/wp-content/uploads/2010/05/Orange-Glazed-Ham.jpg" title="Orange Glazed Ham" width="259" /></a><br />
7 lb. Bone-in-ham<br />
16 whole cloves<br />
1/4 cup orange marmalade<br />
1/4 cup brown sugar<br />
3 TBSP Dijon mustard<br />
<br />
1. Preheat oven to 350 degrees.<br />
2. Place ham in roasting pan, (the <a href="http://www.contemporarykitchencookware.com/cookware/calphalon-nonstick-cookware/">Calphalon 10×14-in. Simply Calphalon Nonstick Roaster</a> works well for this) fat side up. Score diamonds on the fat side of the ham and press a clove into the center of each one.<br />
3. Bake on bottom rack of oven approximately 1 hour.<br />
4. While ham is cooking mix orange marmalade, brown sugar and Dijon mustard in a small mixing bowl.<br />
5. Remove ham from oven and coat with orange glaze.<br />
6. Cook ham approximately 1 hour longer until internal temperature reaches 140 degrees, recoating with orange glaze twice during cooking.<br />
7. Remove ham from oven and let stand 30 minutes.<br />
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<b>Nutrition Information:</b><br />
serving size: 4 0z<br />
calories: 174<br />
protein: 30 grams<br />
Carbs: 7 grams<br />
fiber: 3.5 grams<br />
fat: 3.5 grams<br />
saturated fat: 1 gram<br />
sodium: 999 mg<br />
<br />
<b>Suggested Cookware:</b><br />
<a href="http://www.contemporarykitchencookware.com/cookware/calphalon-nonstick-cookware/">Calphalon 10×14-in. Simply Calphalon Nonstick Roaster</a><br />
<a href="http://www.contemporarykitchencookware.com/cutlery/calphalon-cutlery/">Calphalon 8-pc. Katana Series Cutlery Set with Bamboo Block</a><br />
<a href="http://www.kqzyfj.com/click-3775981-10379236?url=http%3A%2F%2Fwww.cooking.com%2Fproducts%2Fshprodde.asp%3FSKU%3D601197&cjsku=601197" target="_blank">Rachael Ray 2-pc. Nylon Tools Pastry Brush Set, Blue</a><br />
<h5><span style="color: blue;">Also Check out this great <a href="http://www.susieskitchensecrets.com/2010/05/sweet-tangy-treat-for-your-mothers-day.html" target="_blank">Lemon Square Recipe</a> to add a little sweet and sour fun to your table.</span></h5>Susanhttp://www.blogger.com/profile/18038445109706688488noreply@blogger.com0tag:blogger.com,1999:blog-6964373366404798763.post-65591022544842229402010-08-20T16:25:00.000-05:002010-08-20T16:25:37.523-05:00BBQ Chicken Salad<strong>Ingredients:</strong><br />
<br />
1 lb. boneless, skinless Chicken Breast Tenders Sliced into thin strips<br />
1/2 cup BBQ Sauce<br />
10 oz. Mixed Salad Greens<br />
1 medium diced tomato<br />
1/4 cup freshly shredded cheddar cheese<br />
1/2 cup light ranch salad dressing<br />
<br />
In a small skillet cook sliced chicken tender in 1 tsp olive oil until cooked throughout. Add BBQ sauce to skillet and continue to cook until chicken is coated and sauce is warm. Set Aside.<br />
Place mixed salad greens into a bowl and add diced tomatoes and shredded cheddar cheese. Top with BBQ Chicken and serve with ranch dressing.<br />
Serves 4-6 people.<br />
<a name='more'></a><br />
When making this dish I personally use Sweet Baby Rays Honey BBQ sauce. I suggest using you own personal favorite. Some people like their BBQ sauce spicy, some like it mild and some like it sweet so personalize your salad to your personal taste. Also make sure you are using plenty of leafy lettuce because it contains more nutrients than iceberg. Sometimes I add some raw spinach too. You can also make other healthy additions like carrots, red onions or red peppers. Lastly if you like to add some Zing to your salad try substituting light bleu cheese salad dressing for the ranch.<br />
<br />
I love this salad because it is packed with flavor and nutrients and the chicken makes it feel like a meal instead of a rabbit snack. I hope you enjoy it as much as I do. Bon Apetite!!Susanhttp://www.blogger.com/profile/18038445109706688488noreply@blogger.com0