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Aloha Styles: How To Make Grilled Hawaiian Chicken Teriyaki

Food Preparation, Kitchen Techniques, Main Dish, Outdoor, Recipes

Aloha, everyone! Let me give you a little oriental taste of the summer. If you are thinking of a meal that you could eat every single day without getting used to, then this recipe might just do the trick. It’s bound to be a big hit with your friends and family.

Summer is approaching and nothing beats the good vibes crated by eating grilled food outside. Grilled Hawaiian chicken teriyaki should be one of your top summer choices!

From kebabs to steak, you won’t be able to get enough of the smoky flavor of our dish of the day.

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How to Make Grilled Hawaiian Chicken Teriyaki

The recipe is just a matter of mix and match! To make our ultimate grilled Hawaiian chicken teriyaki, simply put one ingredient on top of another:

With the tasty combination of magic recipes mentioned above, you have unlocked a secret recipe in your kitchen. A cup of sweetness, a teaspoonful of creaminess, and a pinch of spice, some smoke to give it flavor, and everything else that’s nice. Can you imagine what these flavors are like, packed into one dish? All of them will explode in your mouth like fireworks!

The recipe is a healthy mix that’s got everything from carbs to veggies. You will have rice, chicken grill (which has very little oil), sweet pineapples, and plenty of vegetables to balance it out. This is a satisfyingly tasty recipe that is good for the health of our hearts.

Grilled Hawaiian Chicken Teriyaki

For 8 people.

As this time recipe is intended to be a small surprise for the family, I have adjusted it for 8 people. You can adjust it also, according to the number of people you serve and your own taste.

What You Need

  • 8 boneless chicken tenders, skinned (You are free to choose which part to cook. If you are a leg or wings person, then so be it. I personally recommend the breast or thighs as they have a lot of white meat and are relatively easier to grill).
  • 8 bell peppers, sweet and chopped, red or green would be fine.
  • 2 zucchinis, sliced.
  • ½ red onion, sliced thinly.
  • 3/4 pineapple, sliced like spears.
  • 1 cup sweetened coconut flakes, toasted (as a  garnish, if you want).
  • 3 cups coconut milk, unsweetened.
  • 3 cups water.
  • 4 tsp light brown sugar, packed.
  • 1 1/2 tsp salt.
  • 8 cups jasmine rice (white rice will also do in case Jasmin is not available).

What To Do

How to make the steamed coconut rice:

  1. Combine coconut milk, water, salt, and sugar in a large saucepan.
  2. Boil the rice then stir. Boil it again. Cook the coconut rice in the same way that you cook the steamed one.
  3. Lower the heat down, cover, and let it cook for about 15 to 20 minutes. Though it sounds as easy as 1, 2, and 3, accuracy is required. You can leave it for 20 minutes, but make sure you check on it from time to time. You don’t want to eat partially cooked or wet overcooked rice. Timing and accuracy matters here!

    Once it’s cooked, turn the heat off and let it stand for 10 minutes. You can check if it’s done by using a fork.

Make the the sweet and spicy teriyaki sauce by:

  1. Start making the sauce while you let it cook by mixing all of the ingredients on the sauce list.
  2. Combine them in a saucepan and then set it over a medium-high heat.
  3. Boil and stir, like you did with the coconut rice, then boil it again for a minute.
  4. Continue boiling until the sauce coats the spoon. It should appear like honey.
  5. Once you have got the right thickness, pour half of the sauce over the chicken. Instead of having the usual chicken taste, pouring the teriyaki sauce on it while cooking will give your chicken a new flavor.
  6. Leave it for about 15 minutes to marinate. Sometimes, a longer time is required for parts that have more meat on them, such as the thighs and breast.

Grill the veggies, pineapple, and chicken:

  1. You can start preparing the grill by setting it to medium-high heat. Do you have a basket exclusively for the veggies? If you do, then chop and grill them directly there.
    But if you don’t, you can cut the onions and zucchinis into big chunks. Just leave the bell peppers whole.
  2. Pour the olive oil on the pineapples and vegetables.
  3. Start with the vegetable first. Grill them on each side for about 2 minutes. Don’t overcook them, as it’s unhealthy. You want them to be crunchy.
  4. Transfer to a plate.
  5. Set the pineapples over the grill. Cook each side for a minute and transfer them onto a plate.
  6. Lastly, grill the chicken. Cook each side for about 2 minutes or until it appears to be done.
  7. Set it aside for 5 minutes before slicing. If the dish is now ready to serve, add the rice to each bowl.

In Serving

Lay the pineapple on top of the grilled chicken and veggies. Pour an ample amount of sauce on top. If you want, you can sprinkle on bits of toasted coconut.

There you go, that’s a quick rundown on a Hawaiian-style recipe that every member of the family will love this summer. Now you now know what to prepare for a picnic or family trip to the beach. From kids to the kids at heart, they will all enjoy this delicious mixture of a little bit of sweetness and a little bit of spice! It’s grilled Hawaiian chicken teriyaki for all seasons.

More​ Recipes:

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Do you love it? We’d love to hear what you think! Feel free to hit us with what your thoughts. We will totally appreciate it.

How Long Does Hummus Last? A Guide To Keeping It Fresh

Ingredients, Kitchen Techniques, Storing Tips, Vegetables

You’re on the right track, but can you save more? It’s good to wonder if you can do even more to make the most of your food. It could be that you’ve been wasting good food by throwing it out. Or have you been storing it for too long?

This morning, I found myself contemplating if I could still use the hummus that I’d made several days ago. It still looked yummy and smells fine, but I thought it had been stored for too long. How could I be certain?

How long does hummus last? There is no room for uncertainty when it comes to the proper storage and expiry dates of our food. We don’t want food poisoning, so let’s be sure we’re doing this right! I decided it was, therefore, time to look for a perfect guide to the proper storage and expiration of food.

Do you want to have a guide too? Good, because I’m sharing it with all of you!

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Hummus: Expiration Date & Storing Method

What Is Hummus?

Everyone knows that hummus is a mashed version of your favorite beans or peas blended with seasonings, oil, tahini and lemon juice, right?

I usually use it as a spread or dip, depending on the mix I make. I make hummus every day, so if you take a peek in my fridge, it should be somewhere in the corner, along with some bread or leftover chips.

Hummus is cheap to buy or make, nutritious and versatility. It can be used as spread, dips, sides, snacks, appetizers or a yummy addition to your meal times.

How Can We Tell If Hummus Is Still Good For Consumption?

After looking at its appearance, we usually smell it to check that it’s still good to eat. But is this a reliable method? We then taste it, but we can never be sure what will happen next!

Firstly, hummus that is going off will have a distinctively sour smell. In contrast, freshly made hummus does not smell much at all, unless you have mixed some strong spices in it.

Needless to say, dispose of any hummus with mold on it. So don’t ever bother tasting your hummus if it smells sour and you can see some mold on it.

You can stop foodborne ailments by practicing correct sanitation and food care techniques.

To make it easy for you, here’s a tabulated guide for the expiration date of hummus.

Hummus Expiration Date

 Unopened Fridge Freezer
  Past Printed Date Past Printed Date

Packaged hummus lasts for

 3-10 Days 6-8 Months

Homemade hummus lasts for

 3-5 Days 6-8 Months
 Opened Fridge Freezer

Packaged hummus lasts for

 4-6 Days 
—

Homemade hummus lasts for

 3-5 Days 
—

What Is The Proper Method For Storing Hummus?

Learning to store food the proper way will help a great deal. It saves money, effort and time. The fridge is our best friend, as always. Here are some tips!

  • Hummus stays fresh longer if it is kept in the fridge at under 40 deg. F. This is applies to both freshly made hummus and leftovers.
  • Use tightly sealed containers to prevent moisture forming and the hummus being contaminated by bacteria.
  • If you need to keep it for longer, I suggest you store it in the freezer. Hummus freezes fine and it only takes overnight to thaw.
  • If you have made hummus in a dish, the expiry date will be determined by the recipe’s components. Look for the ingredients that will expire the quickest and base the date on that.

Some of the advantages of appropriate storage are healthy food, cost savings, and helping the environment by preventing waste. There are health hazards related to eating food that has gone off, so be vigilant and practice good food safety habits. It’s better to enjoy your food to the fullest before it expires.

As I mentioned previously, the expiration of food depends on its ingredients. It can also depend on how it was made. I thought you might like to know about this when it comes to hummus.

If you are curious about how hummus was made, I have chosen a video for you to watch. So view it and enjoy!

There you go! Did you enjoy your guide? Hummus is a versatile food that is delicious. Just remember to store it properly so that you can enjoy it to the max.

Please share this article with other people who don’t know how long hummus lasts. I know that many love to make this handy food and hope hope you’ve learned a lot from this article.

How To Smoke Chicken Quarters: The Art Of Smoking And Grilling

Kitchen Techniques, Main Dish, Outdoor, Recipes, Smoking

Smoking is quite a sumptuous way of preparing meat, especially chicken. Nobody can deny that this food preparation method is an ideal way to get the authentic flavor of your favorite poultry product. I even had to invest in smokers and barbecue grills so that I could do this myself!

Learning how to smoke chicken quarters should be your first lesson in the world of smoking. This particular recipe is easy to do and teaches you a lot about the basics of this particular cooking process.

Of course, as long as you have got the right tools and ingredients, you can achieve this recipe easily. It doesn’t require you to have a thorough knowledge of cooking. In fact, you need just a little attention to detail and you can convert your chicken quarters into smoke grilled perfection. 

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How To Smoke Chicken Quarters

How To Smoke Chicken Quarters

I estimate that you can make this recipe in 1.5 hours. That doesn’t include the preparation time, which should take around 20 minutes or so. Despite these figures, smoking chicken quarters takes less time than drying meat.

Ingredients

  • Chicken quarters (8 pounds).
  • Water.
  • Salt (1 cup).
  • Sugar (1/2 cup).
  • Olive oil (1/4 cup).
  • Onion powder (2 tablespoons).
  • Cayenne pepper (2 tablespoons).
  • Paprika (2 teaspoons).
  • Garlic powder (2 teaspoons).
  • Black pepper (1 1/2 teaspoons).
  • Fruit wood (depending on your choice).

Directions

Brining

Some would consider this step to be optional. But for me, it is a necessary procedure that needs to be done every time you smoke meat products. The brine will allow the meat to suck up the moisture effectively. As a result, it becomes tender throughout the smoking process.

You can make brine by mixing sugar and salt in a pot of water. Just make sure they get dissolved by boiling, and then let the water cool down a bit. You can submerge your chicken quarters into the pot afterwards and keep the meat into the sweet and salt mixture for 5 to 6 hours to get the most out of it.

You have to brine the meat in a cold temperature (around 33 degrees Fahrenheit to 39 degrees Fahrenheit), so you can do this in your refrigerator. 

Does Brining Make The Meat Salty?

No, this should not be the case. If you have used the proper ratio of ingredients, the brine should give you an equal balance between sweetness and saltiness. The water content should be around 1 gallon. Add to this 1 cup of salt and 1/2 cup of sugar. You also need to rinse the chicken after the brining process to wash off any salt residue.

Seasoning Preparation

In a large bowl, mix all of the remaining ingredients. Make sure that you can stir the mixture thoroughly as it you will rub it on the chicken quarters. If you want your smoked chicken to have an extra spicy flavor, add some red pepper powder into the equation.

Once you are done with the rub, you can use it to coat your chicken quarters. You have to be thorough in this process, and make sure that all of the surface of the meat is covered. If necessary, coat the chicken quarters by hand to achieve the best result.

If the rub doesn’t stick too well on the surface of the meat, brush the olive oil on it first. Moreover, do not forget that you’ll have to put the rub under the skin of the meat as well. This will give your chicken quarters the most desirable taste and flavor. 

Smoking

As this recipe involves smoking, it is recommended you use a smoker to cook this recipe (both the electric and gas variants are acceptable), rather than an oven. If you don’t have the equipment, you can use a barbecue grill instead. Just make sure that the meat is far from the heat source so as to prevent it from being fried.

Specifically, you should set the smoker to a temperature between 225 degrees and 240 degrees Fahrenheit. This will guarantee the optimal production of smoke and heat to cook your meat. This is also applicable to other types of smoked recipes, such as smoked pork loin. 

Tips

  • There are various kinds of fruit wood that you can use to “flavor” the smoke of the wood. It could be hickory, cherry, apple etc. You could also mix these fruit woods to create new and subtle accents. In my case, I typically use cherry, pecan, or apple wood, as they suit smoking chicken very well. This is because of their light smoke output.
  • When arranging the chicken quarters on the smoker racks, make sure there is an inch of space between them. This gap is necessary so that the smoke can rise up and cover the entire meat. Overlapping the chicken pieces, so that they touch one another, is not really recommended as it can cause uneven results with some of the meat being uncooked.
  • With this temperature, the meat should be smoked for around 1 hour to 1.5 hours. By that time, the temperature will drop down to 140 degrees Fahrenheit. But, of course, the exact cooking time is dependent on several factors, such as the temperature that you are maintaining. Moreover, opening the smoker’s door constantly can speed up the smoking process.
  • It is quite difficult to estimate the temperatures here, unless your smoker comes with an internal thermometer. If this component is not present, then I really recommend that you invest in a food thermometer. This device is very helpful as you will no longer need to guess. 

Finishing Touches

After you have finished the smoking, take the chicken quarters out and let them cool down for a bit. Then, after 3 minutes, put them on a grill that is on a high heat so that the meat is directly heated. While you’re doing this, you can apply some barbecue sauce or any other condiment of your choice.

Make sure that the chicken skin does not get burned in this procedure. Once the temperature of the grill reaches between 165 degrees Fahrenheit and 170 degrees Fahrenheit, the grilling is done. Remove the chicken quarters and let them cool down. Now, you are allowed to eat them! Make sure that you eat with your friends and family so that you can fully enjoy this wonderful delicacy!

There are times when the skin of the chicken can feel “rubbery.” It is the bane of many grill food lovers. This is an issue that is quite difficult to tackle. But I can recommend a few things you should do so as to get a crispy bite when you tuck into your chicken. Here they are:

  • Grill the chicken after smoking.
  • Smoke at a very high temperatures (250 degrees Fahrenheit to 275 degrees Fahrenheit).
  • Air-dry the meat in the refrigerator for several hours before seasoning it.
  • Submerge the chicken in hot grease.

Conclusion

Smoked chicken is a tasty and desirable recipe, and knowing how to smoke chicken quarters is a pleasurable thing to do. As you can see, the entire process is not that difficult. Once you have your fresh chicken and the right ingredients, creating this food is easy as one-two-three. In the long run, you will be able to smoke other meat types too!

If you want to learn more recipes and cooking methods, feel free to subscribe to this site, and if you have any questions, just ask them in the comment section below! I will be waiting!

All About Condiments (And A Little Of Spices) – GimmeTasty.com

Condiments, Ingredients

Just like beverages, condiments are complementary items to your dish. They may appear small and unrecognizable, but once they are mixed in with your dish, they can change the entire complexity of the flavor. Of course, you have to make sure that you combine the right type of condiment to a particular dish. Otherwise, things will take an unlikely turn.

My years of cooking experience have shown me there are various definitions of a condiment. Some define this item as a form of preserved or pickled food. Others describe it as an enhancement that is added to food after it’s cooked. But the formal definition of a condiment is actually any ingredient, such as a sauce, that enhances the flavor of any applicable cuisine or dish.

You could also say that a condiment is a form of food preparation. But most of the time, we think of it is a complementary item, rather than a cooking method. In layman’s terms, a condiment can simply mean the ketchup or soy sauce you add as a relish to barbecues and burgers.

Regardless of how you see condiments, it is undeniable that most recipes cannot survive without them. That’s the main reason why I wrote this special section about these complimentary ingredients. So let’s get started!

Essence Of A Condiment

Any food requires an additive. It doesn’t matter whether you put them – before, during, or after the cooking process – condiments certainly improve your food. Now, you have to expand your understanding of this matter. Condiments do not only enhance the taste of food. Most of the time, they are used to alter or modify the way these food’s appeal to our tongue.

For instance, condiments like ketchup provide a sweet and sour taste and soy sauce can give the food subtle hints of flavor. You could say it is the sweetness that balances out the acid and salt in your dish.

These are just some of the basic perks that condiments can offer you. For professional cooks and gourmets, condiments are used to give certain cuisines multiple flavor palettes. Of course, condiments are often mixed together to open up new worlds of taste! 

Condiments Vs. Spices

Contrary to popular belief, condiments do differ from spices. Even I was oblivious to this fact at first. It was only during a cooking seminar that I learned they are not on the same team.

On the surface, it seems that condiments, spices, and herbs have shared nuances, as they are food additives that can provide supplementary or flavor-enhancing roles. This is the reason why a lot of people assume they are just the same, but there are distinct characteristics and intended applications.

Spices are any type of ingredient that works as a seasoning for a particular dish during the cooking process. The keyword there is “during”, which indicates that spices are applied throughout the food preparation. Meanwhile, condiments are utilized as flavor enhancers or modifiers to food when they are served at the table. Therefore, it is technically proper to conclude that condiments are essential items on your dining table. Herbs, on the other hand, are composed of green parts of the plants (commonly leaves).

However, there are some exceptions to that. For example, ketchup and soy sauce are common food preparation ingredients used in many types of recipes. This should not really bother you at all. For me, these tiny details make cooking a very interesting field. 

Categorization of Spices

Since I have introduced various types of spices, you should know what ingredients belong to them. Spices have botanical classifications. Take note that the ones that I have listed here are just samples. If I were to cover the entire field, this section would not be sufficient. So let’s keep it nice and short here!

  • Dried seeds or fruits – mustard, nutmeg, black pepper, and fennel.
  • Dried flower buds – cloves.
  • Arils – mace.
  • Barks – cassia and cinnamon.
  • Resins – asafoetida.
  • Stigmas – saffron.
  • Rhizomes and roots – turmeric, galingale, garlic, and ginger.

Categorization of Condiments

Unlike spices, condiments are very straightforward. They are also very easy to acquire, as they are generally found in local markets. There are some simple types of condiments, such as salt, garlic, and onion salt. Then there are also other types of condiments called “compound”. These include:

  • Meat sauce.
  • Horseradish sauce.
  • Mint sauce.
  • Chutney.
  • Soy sauce.
  • Prepared mustard.
  • Ketchup.
  • Barbecue sauce.
  • Teriyaki sauce.

Regardless of their differences, it is undeniable that both condiments and spices are essential cooking ingredients that provide a better taste and nutritional value to your food. They make sure that your food is not bland, ordinary, and flavorless.

Must-Have Condiments In Your Home

I know that some of you might disagree with this list. Considering that we have different preferences and ways of cooking our food, there is no right or wrong here. Despite this, there are still some condiments that provide better value than others when it comes to usability. Here are some of them:

Ketchup

Your kitchen cannot survive without a bottle of ketchup. It is a versatile condiment that you can serve together with dishes like fries and burgers. Of course, it can become a preparatory ingredient too. It gives any dish a tomato-like taste and can give the food a subtle but satisfactory flavor.

Mustard

Many of us are dependent on mustards. This spicy condiment is quite delicious, especially the Dijon variety, and is undeniably necessary for hotdogs, sausages, and sandwiches. It is also a key component of various types of salad dressings. You can also maximize the flavor of mustard by mixing it with maple syrup and lemon juice. The resulting mixture is a sauce that you can add to specific types of vegetable recipes, like roasted sprouts.

Mayonnaise

Mayonnaise is my personal favorite. I simply love indulging in the flavor that this condiment has. Instead of ketchup, I use mayonnaise as a dip for my fries. Technically, the taste of mayonnaise is bland with subtle hints of sourness and sweetness. It is, therefore, a perfect base that you can use to mix various condiments and spices.

Soy Sauce

Another vital condiment that should be present in the kitchen is soy sauce. It is a versatile ingredient that can work on any food recipe. Apart from being a “table staple”, soy sauce is necessary for various food recipes and preparation. It can work as a marinade and become a base that you can use to combine with other ingredients to make new types of sauces (e.g. garlic sauce). If you are into Chinese cuisines and other Asian delicacies, you better have a bottle of soy sauce in your pantry.

This content will tell you more about soy sauce:

Hot Sauce

Some people consider their kitchen to be incomplete if there is no hot sauce in there. This condiment provides the spicy flavor that some recipes need, like barbecues and other meat dishes. Just like soy sauce, you can combine hot sauce with other sauces too.

Worcestershire Sauce

For those who are into drying food, like jerkies, Worcestershire Sauce is an integral marinade ingredient for these recipes. It is great for adding depth to the flavor of the food and an ideal component that makes any meat dish flavorful. You can also use it to make recipes that don’t have meat in them appear meaty.

Oil

Oils have various classifications. You can usually categorize different oil based on what they were extracted from. For example, an oil that comes from sesame seeds is called sesame oil (which is pretty obvious). Traditionally, oils are used as a cooking ingredient, especially in many Asian countries. However, oils can also be utilized as flavor enhancers in various recipes. You see a lot of Chinese and Japanese cuisines that apply this approach. Therefore, your kitchen will benefit if you have many oils in your pantry!

Check out these relevant resources about this condiment:

12 Best Oils for Frying Fish That Will Make Your Kitchen Super-Hot!

Olive Vs. Canola: Who Wins In The Battle Of Oils?

Canola Oil: Expiration Date, Proper Storage, And Other Important Facts

5 Important Things You Need To Know About Sesame Oil

Ways You Can Use A Condiment

The magic of condiments will only take effect if you use them properly. Even a high-grade condiment will become useless if you don’t know how to use it properly. So, if I were you, I’d learn the different approaches there are to using a condiment.

Making Dips

Most of the condiments that you see today are usable as dips. The process is pretty simple, especially if you have a lot of leftover from your condiment bottle. Just pour this into a cup of cream cheese, yogurt, and sour cream. Do not forget to add lime or lemon extract as well. In this way, you will combine the flavors of all these ingredients harmoniously.

Related articles:

Everything You Need To Know To Keep Your Cream Cheese Safe

Lactose-Free Cream Cheese: How To Create The Best Recipe

Can You Freeze Cream Cheese? Will It Be The Same?

Can You Freeze Sour Cream? Yes, And You Can Also Do It Right!

A Mix for Potato and Pasta Salads

Sure. People always think that these delicacies only work with mayonnaise or mustards. However, if you are brave and curious enough, many condiments can work with them. The options are pretty limitless, and depend on how you are going to make these salads.

Marinades

Of course, condiments are excellent ingredients for marinades. If you combine them with the right kind of spices and herbs, you can create luscious marinades for various delicacies! Since most of us love grilling, marinades are always deemed to be necessities. Make sure that you only use non-dairy condiments for the best results!

Dressings

You can clear up the condiment clutter in your refrigerator by turning them into salad dressings. For example, duck sauce and plum can be joined together with vinegar and oil to make a delectable salad concoction. Just don’t get scared about trying new things. If the concoction you make doesn’t taste good, then just move on and laugh about it.

How To Make Quick Keto Salad Dressing For A New Fat-Free Day?

Pizza Sauce

You can always innovate and improve your pizza by adding selected condiments. Apart from olive oil, pesto, and marinara, there are some other complementary ingredients that can change the taste of this treat. Why not use apple butter as your pizza base? You can even give the pizza an Asian vibe by spreading duck sauce on it. It is great fun and really pleasurable to try these ingredients on something new once in a while!

Egg Matching

If you have been in the kitchen for a long time, you will already know that eggs are versatile and compatible with any condiment out there, regardless of whether you are making an omelette, scrambled egg, or a frittata. The inclusion of a little condiment is pretty acceptable when you’re making various egg dishes. It is something you should love to do!

Support for Starch

Some condiments are also great complementary ingredients for starch recipes, like rice and pasta. This is especially true if you are preparing these dishes in a frying pan or by stir-frying. Just add condiments like soy sauce a few minutes before the frying ends. After that, you can guarantee you will be eating a sumptuous and savory starch dish!

For your Sandwich

It is quite sad that many people only use mayonnaise, horseradish, and mustard on their sandwiches. This food is as flexible as eggs. Therefore, you should think outside the box and create something new for your favorite pastry treat!

Storage Options For Condiments

Some of the condiments in the market today are still usable even after their expiration date. Just make sure that you store them properly.

There are two particular places where you can put your condiments: the refrigerator and pantry. An unopened bottle of condiment can last up to a year in your pantry (at normal room temperature). However, there are few items that cannot, which I will highlight later.

Once you have opened the condiment, you should store it in your refrigerator. This prevents the interaction of the item with external elements like air and heat, which can make them go off more quickly. However, there are some exemptions to this. For example, staple condiments, like vegetable oils, hot sauce, and vinegar, may not require refrigeration. They are better stored at their designated room temperatures.

Meanwhile, oils with raw herbs and garlic in them should be stored in the refrigerator at all cost. They can be eatable for up to a week. If you store these oils in your pantry, they could form a deadly toxin called Clostridium botulinum.

Here is a comprehensive list for the proper storage of common house condiments. I have referred to the United States of Agriculture (USDA) and other food manufacturers for these guidelines just to make sure. 

  • Barbecue sauce: 1 year in pantry (unopened); 4 months in refrigerator (opened).
  • Non-dairy dips: 1 week in pantry (unopened); 5 days in refrigerator (opened).
  • Dairy dips: 1 week in pantry (unopened); 1 week in refrigerator (opened).
  • Honey: 1 year (both open and unopened).
  • Hot sauce: 3 years in pantry.
  • Horseradish: 1 year in pantry (unopened); 4 months in refrigerator (opened).
  • Ketchup: 1 year in pantry (unopened); 6 months in refrigerator (opened).
  • Mayonnaise: 3 months in pantry (unopened); 2 months in refrigerator (opened).
  • Mustard: 1 year in pantry (unopened); 1 year in refrigerator (opened).
  • Salad dressing: 1 year in the pantry (unopened); 1 month in refrigerator (opened).
  • Soy sauce: 3 years in pantry (unopened); 1 month in refrigerator (opened).
  • Vinegar: 2 years in pantry (unopened); 1 year in pantry (opened).
  • Worcestershire sauce: 1 year in pantry (unopened); 1 year (opened).

Guidelines For Homemade Condiments

Some of us are well-versed enough in the kitchen to make tour own condiments. But these homemade products will require proper handling and storage so that they don’t go off.

  • Two hours after you have made the condiment, transfer it into a container (which must be airtight), like a Mason jar or plastic bin. There is a good chance that the condiment you have made is all-natural. Therefore, it won’t have preservatives in it that can inhibit the spread of bacteria. As a solution, you will have to keep it away from bacterial mediums, such as air and water.
  • It is also proper that you store your homemade condiments in a cool and dark place in your kitchen. If your pantry can provide these conditions, then that should be the spot. But if you have opened the condiment already, the best place for its storage is always your refrigerator.
  • If you are looking for simple preservative for your condiments, then whey is a good option. You can make this ingredient in the convenience of your own kitchen. 

Other Important Resources

Is Country Crock Vegan? Look At The Facts And Find Out!

What Does Saffron Taste Like? This Challenge Is A Test Of Taste!

Need A Substitute For Dark Brown Sugar? You Can Make It Now!

Looking For Tamarind Paste Substitute? Here Are Four Options

Does Garlic Go Bad? (And Other Things You Need To Know About This)

Gluten-Free Baking: What Is There To Know About Xanthan Gum?

Curry Paste Vs. Curry Powder! Which Is The Best Choice For You?

What Are The Best Substitutes For Kaffir Lime Leaves?

What Is The Best Sauce For My Lobster Ravioli?

Soup-like Tomato Sauce Problem: How To Make It Thicker?

To learn more about condiments and spices, you had better check out these special topics that I have written:

Tools Of The Trade

Red Copper Pan

If you want to make your own condiments, then heating and simmering are the necessary methods. For this, you will need a pan to blend your ingredients perfectly. A Red Copper pan is a good candidate for that, as it will guarantee that your food is evenly prepared!

Garlic Press

Garlic is an essential partner to any condiment. It can uplift and alter the taste of any condiment. But you cannot maximize the flavor of garlic if you can’t prepare it properly. A garlic press can come to your rescue. With this simple device, you will no longer have to skin, mince, and crush garlic manually, as it can do all of these tasks with a single press!

How To Make Red Lobster Shrimp Scampi: A Seafood Favorite

Food Preparation, Kitchen Techniques, Recipes, Seafood

Honestly, I am not a seafood person. I am more fond of eating beef, pork, chicken, or anything that’s thick meat and fatty. Well yes, you’re right, I am guilty of eating unhealthy choices, but I always aim to eat a variety of different food. Of course, I am conscious of my health as well, that’s why I always make sure I include seafood on my weekly meal plan.

Although my confession speaks a lot of my unhealthy behavior, I can’t deny that Red Lobster shrimp scampi has changed my mind and persuaded me to love seafood.

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Red Lobster Shrimp Scampi Recipe

  1. What We Need

  2. What To Do

  3. Tips You Might Need

Seafoods is low in fat, rich in omega-3, and high in protein, which makes it a good alternative to meat. Omega-3, the popular healthy fatty acid, is good for the heart, prevents high blood pressure, reduces inflammation and can boost your brain.

If you haven’t been eating seafood recently, especially the kids, take note that dietitians recommend you at least 8 ounces of seafood a week. This is why I always put seafood into my meal plan. The amount of nutrients it contains are as numerous as the number of fishes there are in the sea. So, it’s time to assess if you have been eating enough seafood.

  • The shrimp is a great source of selenium that can help to fight cancer-causing free radicals because of its antioxidant properties.
  • Moreover, it contains zinc, B3, and vitamin D. If you have high cholesterol levels but can’t resist the allure of fat-containing food, then eat shrimps, as they contain less cholesterol than meat.
  • Alhough they are expensive, lobsters are highly nutritious. Like shrimps, they contain selenium, which helps to boost your immune system.
  • Although their cholesterol content is higher than shrimps, it’s still lower than meat or poultry. Whether it is steamed or grilled, lobster can satisfy your hungry stomach.

Lobster shrimp is undeniably delicious, but my one problem with it is the high price! But that doesn’t stop me from getting what I want, especially as this is my favorite seafood recipe (in fact, one of my few seafood recipes).

I created this recipe, which is just as tasty and a lot cheaper  than the pricey ones, so you will save money, as well as enjoy the taste of this delicious dish.

Red Lobsters are great with crusty bread and fettucine as a side dish. I’m sure your family will crave this dish once you start serving our favorite seafood recipe.

Every week, I create a meal plan for the family, making sure that the three major food groups – carbs, protein, and fruits and vegetables – are all included. Due to popular demand, I now prepare Red Lobster shrimp scampi more often each month.

  • Just a tip: If you are going to buy shrimps, then frozen ones are good, but fresh shrimps are better. However, fresh shrimps are sometimes too expensive and rare to find, so use frozen shrimps during these times, as they are available throughout most of the year.

Red Lobster Shrimp Scampi Recipe

Apart from the taste and relatively cheap price, it’s incredibly easy and convenient to make. To prove me right, let’s get started.

This recipe is for 5, but it is up to you how many people you want to cook for. Just adjust the quantity of each ingredient.

What We Need

  • 2 lbs of shrimps, medium-sized, peeled.
  • 2 tbsp of olive oil, pure.
  • 3 tbsp of garlic, finely chopped.
  • 2 cups of white wine.
  • 1 extracted lemon juice, fresh.
  • 2 tsp of Italian seasoning.
  • 1 1/2 cup of butter, softened.
  • 1 1/2 tbsp of parsley.
  • 3/4 cup Parmesan cheese, grated.

What To Do

  1. To start, put a medium-sized pan over a medium-high heat. Make sure that your pan is hot enough. You can check this by putting 2 drops of water onto the surface. If the water sizzles, it is a sign that the pan is hot enough.
  2. Pour the olive oil, then cook the shrimps for about 5 minutes or until they turn pink. Remove the shrimps from the pan and then set them aside. Lower the heat to medium.
  3. Put in the garlic next and cook for 1-2 minutes.
  4. Add both the lemon juice and white wine and continue cooking until the liquid is reduced to half. Then reduce the heat, drizzle in the Italian seasoning and butter.
  5. Cook until the butter melts completely.
  6. Once it is melted, add the parsley to the pan, followed by the shrimps. Combine or marinade them, so that the shrimps are coated by the sauce.
  7. Cook on a low heat and make sure that the coating is absorbed by the shrimps.
  8. Remove the shrimps from the pan and top them with parmesan cheese.
  9. Serve hot with fettuccine, salad, or crusty bread.

Just because you are a not a seafood fan, doesn’t mean that you can’t dive into tasty seafood cuisine. I now know how good Red Lobster shrimp scampi tastes, and you can too.

Tips You Might Need

If you have a similar story, we’d be very pleased to hear from you! Share your experiences of making our special seafood recipe and tell us about the challenges you found while cooking it. Once you have tasted this dish, you won’t be able to get enough of it!

That's A Wrap! How To Make Amazing And Tasty Lumpia Wrappers

Food Preparation, Kitchen Techniques, Outdoor, Recipes, Snack, Special Cravings

Let’s face it, we have all had a spring roll or two in our lives. To be honest, I have yet to meet anyone that has anything bad to say about these crispy wonders. While the type of filling varies from country to country, the very best recipes have one thing in common: quality wrappers.

In the Philippines, these wrappers are called lumpia wrappers. This ingredient is very popular there because they have a wide range of dishes that call for it, like Lumpiang Shanghai, which is ground pork wrapped in lumpia wrappers and then deep-fried to crispy perfection. Molo soup, on the other hand, are round meat-filled dumplings boiled in a delicious beef broth.

They also have this dish called Lumpiang Sariwa, which is a medley of vegetables wrapped in lumpia wrapper and drizzled with sweet sauce and crushed peanuts. I was instantly hooked the first time I tasted it during a visit to the Philippines, and had to bring the recipe back with me so that I could have more of this great, healthy dish.

Making it can be quite a chore. I soon learned that the secret to this dish is to make a good quality lumpia wrapper. While there are store-bought lumpia wrappers in most Asian supermarkets, nothing beats making your own from scratch, as it means you can adjust the texture and consistency, depending on your personal taste.

So buckle up because this is going to be a fascinating culinary journey into the realm of lumpia wrapper making!

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How To Make Amazing And Tasty Lumpia Wrappers

How To Make Lip-Smacking Lumpia Wrappers

1. Prepare Your Ingredients

Making your very own lumpia wrapper is a relatively easy task, but there is still some science to learn first, so make sure that you prepare all of your ingredients before doing anything else. Grab a cup of flour, one large egg, some grapeseed oil, and a cup of water. Personally, I love grapeseed oil as it leaves no trace of flavor when you cook your wrapper.

Once you have all the ingredients in place, go ahead and proceed to the next step.

  • Pro Tip: The quality and properties of your oil are the most important things here. If grapeseed oil is not available for you, then you can use any neutral tasting oil as a substitute. Canola oil is a great substitute, as it does not impart any taste or flavor. This is important when making lumpia wrappers. Another oil that you can use is vegetable oil.
    Even olive oil has some mild taste to it, so it is advisable not to use it. There was a time when I used a sharp-tasting oil (sesame) while experimenting, but it left me with a less than desirable result. Other oils to avoid are peanut oil, walnut oil, and chili oil.

2. Mix, Mix, Mix

Here is the part where it can get quite messy! Put your cup of flour into a mixing bowl and add the water and egg. Get a whisk and start mixing the ingredients together. This is going to take a while as you the batter needs to be a very smooth texture.

Once you get a smooth and silky batter, mix in a bit of salt for flavor, but do not overdo it as you do not want a salty batter. This step is optional if want to keep your sodium content down. After you’ve done this, proceed to the next step.

  • Pro Tip: Some recipes call for whole milk instead of water. This makes the batter a bit thicker and silkier. However, I personally like the consistency of plain old water, but I suggest that you experiment to find out which pleases your palate more.

3. Get Your Pans Ready!

If you have a crepe pan, then you better grab it for this next step, as it makes it easier for you to cook the batter. However, any shallow pan you have lying around will do the job as well. Heat your pan on medium heat and wait for a few minutes. Test if your pan is hot enough by putting a drop of water in it. If the water sizzles and evaporates, then your pan is ready for the next step. Add a little of grapeseed oil in the middle and swirl it around the pan, covering the pan’s surface with a thin layer of oil.

Grab a spoonful of batter and carefully pour it in the middle of the pan. If you are familiar with crepe making, the idea is to swirl the batter around to make it as thin as possible while it cooks. Make sure that you measure the amount of batter as best as you can. Timing is crucial here, so any excess batter inside the pan will have to be quickly poured back into the batter.

  • Pro Tip: The key to an excellent lumpia wrapper is to make it as thin as possible. However, if you make it too thin, then the wrapper will break apart easily. Just make sure that it is thick enough to handle and thin enough to be extra crispy when fried.

4. Cook It Up!

Check your batter as you cook it in the pan, making sure that everything is cooked through. Once you feel the batter is cooked sufficiently, use a spatula to pry the lumpia wrapper off the pan. Make sure that the lumpia wrapper is not overcooked or else you may have to start all over again. You should any avoid browning on the surface of the batter, although some people do find the extra crisp it creates quite desirable if you plan to eat it fresh.

  • Pro Tip: Some recipes say that you need to cook the other side of the lumpia wrapper. However, I personally prefer keeping the other side a little bit undercooked. Experiment and find out which technique you prefer. At the end of the day, you are the chef and it’s your call!

5. Serve

There you go, you’ve made lumpia wrappers from scratch and with a whole lot of love. You can store these beauties in the refrigerator for a day or two and pop them in the oven if you want to heat them. Just make sure you keep it under 200 degrees Fahrenheit. Finally, fill the wrappers up with your choice of meat or vegetables and then serve!

Enjoy This Wonderful Ingredient

Lumpia wrappers instantly brighten up any dinner table. These little fried wontons are always a fantastic treat that make snack times both zestier and extremely healthy. From deep-fried offerings to fresh, bright salads, lumpia wrappers can be your partner in culinary crime.

I absolutely loved writing this article because of my love of Asian cooking and ingredients. I for one, believe that Asia has the best culinary pedigree and flavors in the world (my apologies to the French). That is why I always love going to places in Asia, especially in the Southeast, where that flavors of the dishes just explode wildly in your mouth. Nothing beats those types of culinary experiences. So if you are like me, I do hope this list does wonders for you.

Lumpia wrappers are a joy to make and if you had fun and learned something new, feel free to share this article with those who might be interested. Also, make sure you write down your comments and suggestion in the space below to help our other readers. Have fun and good luck on your food journey!

How To Make Chicken And Dumpling Casserole: Try These Simple Steps

Food Preparation, Ingredients, Kitchen Techniques, Main Dish, Meat, Pasta, Recipes, Snack, Vegetables

A casserole is usually a combination of rice, pasta, beans, potatoes, and meat that is baked in an ovenproof dish. The name “casserole” relates to the shape and kind of dish the meals are cooked in.

Do you want to learn a new recipe that will spice up your day? If so, try this chicken and dumpling casserole recipe with the help of the simple steps given below.

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Chicken And Dumpling Casserole

  1. Chicken And Dumpling Casserole: A Perfect Dish For All Occasions

  2. What Do You Need When Making Chicken And Dumpling Casserole?

  3. Ingredients

  4. Instructions

  5. Chicken And Dumpling Casserole As A Quick And Easy Dish

When it comes to the best-tasting foods, chicken is definitely a popular choice. Whether you are eating it at home or in a high-end restaurant, chicken is a versatile type of meat, as you can add various flavors to it and create different delicious dishes..

Chicken And Dumpling Casserole: A Perfect Dish For All Occasions

Whether it is a special occasion, family dinner, holiday, or potluck dinner party, you cannot go wrong with chicken and dumpling casserole. This recipe is versatile so feel free to experiment with different ingredients that match your taste and preference. Indeed, chicken is among the most commonly used ingredients.

  • It can be paired with all types of pasta, vegetables, cheeses, rice, and potatoes.
  • Some fillers that taste best with chicken casseroles include sliced potatoes, brown or white rice, cooked pasta, fried or boiled rice, and all types of vegetables, such as mushrooms, onions, corn, broccoli, carrots, and peas to name but a few.
  • You can also use spices, such as thyme, rosemary, oregano, salt, garlic powder, and pepper.

What Do You Need When Making Chicken And Dumpling Casserole?

If who love chicken perhaps you can share with us your own way of making chicken and dumpling casserole. The good thing is that we have prepared a simple recipe for you. Check this out.

Ingredients

  • ¾ celery (chopped).
  • 1 ¼ cup of chopped carrots.
  • ¾ cup of chopped onion.
  • 3 tablespoons olive oil.
  • 3 tablespoons of flour.
  • 3 cups of chicken broth.
  • 1 ¼ cups of frozen peas.
  • 2 ½ cups of rotisserie chicken (chopped).
  • ½ teaspoon of pepper.
  • ½ teaspoon of salt.

For dumplings, prepare the following ingredients:

  • 1/3 cup of milk.
  • ¼ teaspoon of salt.
  • 1 cup of flour.
  • 1 egg.
  • 2 teaspoons of baking powder.

Instructions

  • Step 1: Heat the oven before you start cooking to about 350F degrees.
  • Step 2: Spray the baking dish with a non-stick cooking spray.
  • Step 3: Melt the butter in a small skillet over a medium heat. After that, add the chopped celery and onion.
  • Step 4: Cook for 9 to 10 minutes. You can season the veggies with a bit of pepper and salt. Then, let the veggies cooked while melting the butter.
  • Step 5: Pour both the veggie mixture and butter into a baking dish.
  • Step 6: Add the shredded chicken on top of the layer of vegetables. Season with a bit of pepper and salt.
  • Step 7: Using a small bowl, combine the milk and self-rising flour and pour the mixture over the chicken. Never stir the layers, however. Mix the chicken broth and chicken soup’s cream in another bowl. Complete this step with salt and pepper.
  • Step 8: While pouring the mixture over the chicken, make sure that the layers are not mixed.
  • Step 9: Bake it for 40 to 45 minutes. Always keep in mind that the baking time will vary depending on the oven you are using, as well as the size of the pan. You will know it is ready when the top turns golden brown. When you have finished cooking, you may want to sprinkle the dish with dried parsley as it brightens up your casserole.
  • Step 10: Lastly, serve the casserole with the best-tasting veggies and salad.

This casserole recipe is easy and most of all, very creamy. It is great for lunch with a green salad, which makes it the perfect meal. Just give it a try and I am sure you will love it. If you follow the simple steps above, you will make a dish you can be very proud of.

You do not need to be an expert to make a great tasting recipe that you can share with your family and friends at home. Just watch this video to find out more about the chicken and dumpling casserole recipe.

Chicken And Dumpling Casserole As A Quick And Easy Dish

The versatility of chicken definitely makes it a top choice for the main course, appetizers, as well as snacks.

  • It is rich in protein, which helps to build strong muscles and healthy cells, and is low in fat.
  • This makes it the ideal meat for weight-conscious people.

Chicken and dumpling casserole is one of the most popular choices for adults and kids alike, as an appetizer or main course. You can make different styles of casseroles that will give you the kind of satisfaction you are aiming for. This savoury chicken and dumpling casserole can become one of your favorites.

If you love fluffy dumplings with gravy poured on them, then this recipe is a must for you. Watch this video to learn more about this recipe.

You don’t need to be a master chef to make a delicious chicken and dumpling casserole. What’s more, the ingredients and the materials you need to make it are easily within reach. Just follow the steps written above if you want to achieve highly satisfactory results.

So, what are you waiting for? Prepare everything that you need and get ready to make the best chicken and dumpling casserole you’ve ever tasted. Satisfy your chicken cravings with this very easy to follow recipe.

If you found this article interesting, hit like, and post your comments and suggestions below.

Delightful Frozen Spaghetti Squash Recipes That Will Rock Your Day

Pasta, Recipes

Frozen food! Some people raise an eyebrow when frozen food is mentioned, as they like it fresh from the garden or the sea!

In my last article, I talked about spaghetti squash and the benefits of freezing it. This showed you that freezing or storing fruits and vegetables is not bad as long as you do it properly.

Now that we have covered freezing, let’s move on to frozen spaghetti squash and find out the numerous recipes we can make with it, as well as the many benefits this vegetable give us. Even though it’s frozen, it has many advantages that may surprise you.

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Frozen Spaghetti Squash

The Benefits Of Using Frozen Vegetables

  • Your favorite vegetables may not be available in your local market because they do not grow in your country or are out of season.
    In that case, frozen vegetables can come to the rescue! They are easy and convenient as you can buy them from the local grocery shop.
  • • You might be surprised to know that frozen vegetables have a lot of vitamins in them and there is only a small difference in nutrient content compared to fresh ones.
    As frozen vegetables are not exposed to light, the beta-carotene in them is largely preserved. Carotene is destroyed by exposure to light.
  • The vegetables are frozen right after the harvest so they are high in nutrients, while fresh vegetables travel a distance from the farm to where they are sold. Some of them travel far. As a result, their exposure to certain temperatures can affect the level of vitamins and minerals in them.

Tips

  • The best frozen food has a high content of vitamins E, A, carotenoids and fast-soluble nutrient. It is also extra firm while being stored. So make sure that you do your research and look out for it when you hit the frozen aisle!

Delightful Recipes That Use Frozen Spaghetti Squash

These recipes will motivate you to wake up early and start the day! They’ll make you so hungry you’ll be rushing to catch up with what’s cooking.

But first of all, you must learn how to thaw frozen spaghetti squash to get better results. This will enable you to enjoy faster and easier cooking and baking!

How To Defrost Frozen Spaghetti Squash

  1. Take it straight from the freezer and partially thaw the spaghetti squash.
  2. Steam it, stirring occasionally for 10 minutes, or until it is soft but still firm.

1. Low Carb & Gluten Free: Chorizo And Spaghetti Squash Casserole

Prep and cooking time: 30 minutes.

Ingredients

  • 1/4 of a cup of Italian sausage (or any chorizo, like Mexican).
  • 2 cups of spaghetti squash that’s cooked and thawed.
  • ½ cup of grated or shredded cheese (cheddar or other cheese you prefer).
  • 1/2 cup of tomatillo salsa (salsa verde).
  • 4 large eggs (organic).
  • ¼ cup of spices, like cilantro, or your choice of garnish.

How to do it?

  1. Prepare your thawed spaghetti squash.
  2. Fry your chorizo until it is brown.
  3. Add the tomatillo salsa and the squash in the pan for a few minutes until the liquid has been reduced.
  4. Turn off the heat, scoop your mixture and add the cheese.
  5. Slowly put it into the greased baking pan and distribute it evenly.
  6. Press four areas on top of the tomato/salsa mixture with a spoon (a circle with hollow dents) and crack the egg on top of each of them.
  7. Bake for 20 minutes (375 degrees F).
  8. Time to take it out of the oven and garnish with your favorite spice. It’s now ready for breakfast!

2. Baked Spaghetti Squash With Tomato Meat Sauce

Prep Time: 15 minutes.

Cooking Time: 15 minutes.

Ingredients

  • 1 lb of thawed spaghetti squash.
  • Olive oil.
  • Salt and pepper.
  • Strips of chopped and cooked bacon.
  • 4 eggs.
  • Cheddar cheese.
  • Green onion.

How to make it?

  1. Prepare your thawed spaghetti squash in a baking pan.
  2. Sprinkle the bacon and cheese on top.
  3. Press a spoon on top (2 circle with hollow dents) and break an egg on each.
  4. Bake it for 15 minutes (400 degrees F).
  5. When it’s done, take it out, and garnish with green onion. It’s breakfast time!

3. Spaghetti Squash Hash Browns

Total time: 15 minutes!

Ingredients

  • 1 lb of thawed spaghetti squash (take out as much water as possible).
  • ¼ teaspoon of garlic powder.
  • ¼ cup of chopped chives.
  • 1 egg.
  • 1 teaspoon of coconut oil.
  • ½ cup of grated cheddar cheese.
  • Salt and pepper for seasoning.

How to do it?

  1. Prepare your thawed spaghetti squash in a bowl.
  2. Mix in the garlic powder, chives, salt and pepper, and then mix well.
  3. Cook the mixture in your greased skillet over a medium heat for 10 minutes. Keep on stirring!
  4. When it reaches a golden brown color, it is ready.
  5. Garnish on top with the grated cheddar cheese. Enjoy!

4. Spaghetti Squash Fritters

Time needed: 20-25 minutes!

Ingredients

  • 2 pounds of thawed spaghetti squash.
  • 1 teaspoon of salt.
  • 1/8 teaspoon of grated nutmeg.
  • 1 teaspoon of dried sage.
  • 1 green onion, thinly sliced.
  • Minced garlic, 2 cloves.
  • ½ teaspoon of ground pepper.
  • 2 ½ ounces of crumbled goat cheese.
  • 1 teaspoon of dried orange peel.
  • 1 egg.
  • 2 ½ tablespoon of arrowroot powder.
  • ¼ cup of canola oil.

How to do it?

  1. Prepare your thawed spaghetti squash.
  2. Mix the squash, sage, nutmeg, scallion, garlic, pepper, cheese and the orange peel in a bowl.
  3. Put the egg and arrowroot powder in the bowl and mix them well.
  4. Form the fritters by hand.
  5. Fry it in hot oil in batches. You may like it brown and crunchy or just cooked enough (5 minutes).
  6. Remove from the frying pan and drain it with paper towels.
  7. Season with salt and eat the fritters while they’re hot!

5. Cheesy Spaghetti Squash Melt

Time needed: 20 minutes!

Ingredients

  • 2 pounds of thawed spaghetti squash.
  • 1 teaspoon of olive oil.
  • ¾ teaspoon of salt.
  • 1 clove of garlic, minced.
  • ½ teaspoon of dried oregano.
  • ½ teaspoon of thyme.
  • 1 tablespoon of chopped fresh parsley.
  • 1 pinch of red pepper flakes.
  • 1 cup of tomato sauce.
  • 1 garlic clove, peeled.
  • ½ a cup of shredded cheese.

How to do it?

  1. Prepare your thawed spaghetti squash.
  2. Heat the olive oil in a large frying pan over a medium heat.
  3. Stir in the minced garlic for a few seconds, until it turns a little brown and smells good.
  4. Add in the spaghetti squash and the rest of the herbs and spices.
  5. Cook for 12 minutes until it is soft.
  6. Add the tomato sauce and gently stir for 3 minutes.
  7. When it is done, scoop it into your baking tray or cups (whatever you prefer), and sprinkle with grated cheese.
  8. Put it in the broiler for a minute or until the cheese is melted. This is good on toasted bread too!

6. Chicken Paprika With Spaghetti Squash

Prep: 30 minutes.

Cooking time: 30 minutes.

Ingredients

  • 2 lbs of spaghetti squash.
  • 2 tablespoons of olive oil.
  • Onion, cut into thin wedges.
  • Garlic, cut into pieces (2 cloves).
  • 1 green pepper, diced.
  • Small portion of paprika (about 2 tbsp).
  • A dash of salt, or according to taste.
  • 1 tsp. of caraway seeds.
  • Spice, ground black pepper, to add.
  • Boneless chicken breasts, preferably skinless, cut into halves.
  • Peeled tomatoes, which you can buy in cans (14.5 oz).
  • ½ cup of Daisy sour cream (any brand will do).

How to do it?

  1. Prepare your thawed spaghetti squash.
  2. Heat the oil in a big frying pan for over for a minute (on med-high).
  3. Fry all the ingredients (except for the squash and chicken) for about 5 minutes. Cook and stir until the onion is tender.
  4. Remove from the heat and set aside.
  5. Lower the heat to medium and fry the chicken for 10 minutes until it is brown on all sides.
  6. Remove the chicken and slice it diagonally.
  7. Put the onion mixture and the cut chicken back into the pan, add in the tomatoes and simmer!
  8. Combine the spaghetti squash with the chicken breasts and veggies until they boil. Turn down the heat to low for 10 minutes.
  9. Add in the sour cream as you please. Enjoy!

These are just a few of the many recipes that you can make out of frozen spaghetti squash. You can make them by using fresh spaghetti squash instead, of course, but it will take long time as you’ll need to cook the squash first.

I hope you’ve now realized that frozen veggies are just as nutritious as fresh ones, if not better. Learning how to take advantage of them will make your kitchen routines quicker, easier and more comfortable and convenient. It will never be the same!

Share this new cooking adventure with your friends and pass on these helpful tips. It makes everyone’s life better! I’m waiting for your comments here. Till next time!

Good Morning! Here's How To Make Banana Pancakes With Pancake Mix

Dessert, Recipes

If you’re talking about classic breakfasts, pancakes has been one of the good old favorites since forever! While some of us want to make it from scratch, others enjoy their pancakes the quick and easy way. Blame it on the new world!

How to make pancakes with pancake mix? You won’t really notice the difference between making them from scratch and using the ready mixes. You would need to be an expert to do so. Whichever way it is prepared, it always turns out delish and delightful. If you do not believe me, ask my kids!

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How To Make Banana Pancakes

Do You Know What A Pancake Is?

It is a kind of funny question, as who doesn’t know how to make pancakes? However, I am just making sure you do, since we are going to make them after all!

Pancakes are flat and circle shaped cakes, that are best served thin and topped with your favorite fruits, glaze or syrup. Although they are still great and yummy without those extra toppings, they truly are a hit when garnished. Pancakes are made out of flour, eggs, milk and butter. This batter mix is fried using a skillet.

How To Make Banana Pancakes With Pancake Mix

There is numerous version of pancakes all around the world. It seems that every country has its own style. Not only that, pancakes are also one of the quickest selling fast foods anywhere! So, we can’t go wrong, right?

Ready? Let’s do this!

What Do You Need For This Tutorial?

  • Ingredients.
  • 3 bowls – 1 for the dry ingredients, 1 for the syrup mix and 1 for the egg mixture.
  • Whisk.
  • Skillet.
  • Spatula.

Banana Pancakes

Ingredients

  • FOR THE PANCAKES
  • For the Maple Butter **
  • 1 cup of pancake mix – just take your pick, the groceries have lots of brands to choose from.
  • 1/2 teaspoon of freshly ground cinnamon.
  • 1/8 teaspoon of freshly ground nutmeg.
  • 1 cup of milk.
  • ½ cup of medium ripe bananas.
  • 1 egg, beaten.
  • 1 tablespoon of butter or oil (any oil will do).
  • ½ teaspoon of vanilla extract.
  • 1 cup of medium ripe banana, sliced.
  • Whipped cream.

**Recipe will be at the bottom of this article.

  • ½ cup butter – room temperature or softened (margarine will also do).
  • 1/3 cup syrup – pick your choice.
  • ¼ teaspoon – freshly ground cinnamon.

Let’s start making it!

1. Mash your bananas and then set them aside. This is the best time to use overripe bananas on your counter top. They are best for cakes, as you can really taste the banana and they smell so good.

2. Mix all of the dry ingredients (the pancake mix, ground cinnamon, and ground nutmeg) in a bowl.

3. Combine the rest of the ingredients (the bananas, milk, and egg) in a separate bowl and whisk. Some use mixers here, especially when they do not bother mashing the bananas with a fork.

4. Combine the dry ingredients mix into the egg mixture. Whisk it properly until you can see that they are well combined.

Now you are ready to cook the pancakes!

5. Heat your skillet to 180 degrees C.

6. You can use a non-stick cooking spray for your pan. I used butter.

7. Once the butter is melted, pour the ½ cup of batter into the skillet.

8. Now that you have mixed your batter with banana, the result will be a heavier pancake. It will be a little bit hard to flip it over, so do it gently.

9. When both sides are golden brown and the air bubbles have all popped, you can scoop it out and put in your prepared batter.

10. Do the same to the rest of the batter until all of your hot pancakes are done.

11. Arrange the sliced banana on top, drizzle it with your maple butter and garnish with the whipping cream.

12. Serve and Enjoy!

How To Make The Maple Butter

I opted to use maple butter to glaze my hot pancakes in this recipe. You can choose any kind that suits you. Some try it with honey for the sweet taste. Later, you can experiment with the different syrups available to choose from.

  1. Prepare your mixer.
  2. Add your butter or margarine in a mixing bowl.
  3. Turn it on to high speed until it’s light and fluffy.
  4. Add in the syrup and freshly ground cinnamon bit by bit.
  5. Turn the speed to low until you see it’s all well combined.
  6. Pour it on top of your freshly cooked hot pancakes!

Here is a video on how to make the recipe. It uses water instead of milk, so just replace the water with milk, if you prefer.

Tips For Banana Pancakes

  • Make small pancakes.
    Small pancakes are faster to cook and easier to flip. This is a practical and convenient way to serve the kids too.
  • The thinner the spatula, the easier it is to flip the pancakes.
  • You can include add-ons, as you like. Try nuts, chocolate chips or favorite fruits.
  • Leftover pancakes can be stored in the fridge. Warm them up in the microwave and serve as snacks for the kids.
  • Let the batter rest for at least a few minutes before cooking it to allow an even hydration. It will also gives the gluten time to settle down.
  • Serve it warm.
  • Avoid overmixing the batter. The moment you mix all the ingredients together (wet and dry), the gluten starts to develop immediately. The more you mix, the more gluten develops. The result will be solid, hard and chewy pancakes.
  • Do not pour the batter when it is not the right temperature yet. It will make your pancakes greasy.
  • Avoid setting the heat too high. Pancakes are fast and easy to cook. Overheating the pan will quickly burn it.
  • Do not flip it too soon. If possible, just flip it once. Trying to flip it several times will make it deflate and you will lose that wonderful fluffy taste.
  • Try to check if your ready mix has sugar in it (some don’t have). It does little harm to add some sugar to your batter for a sweet taste.
  • Pour the wet ingredients into the dry ingredients, not the other way around. It is easier to mix that way.
  • Do you want a fluffier pancake? Beat the egg white separately until it is fluffy and stiff. Add in the egg yolk to the rest of the ingredients as you would normally. Fold the egg whites into the batter right before cooking. Cook!

So it was easy to make, right? Share with us how you made banana pancakes with pancake mix! I wonder what toppings you chose?

Fruit and a garnish on top are the first things that come to my mind when talking about pancakes. My favorite way to eat them is with a scoop of ice cream and freshly cut strawberries on top. Play with the toppings and I can assure you that nothing will ever go wrong.

Did you enjoy making banana pancakes today? Hit the share button and let your friends enjoy it as well!

The Best Chicken Lombardy Recipe I Will Never Forget!

Main Dish, Outdoor, Recipes, Special Cravings

Who doesn’t love mozzarella? If there is a more delicious meal than chicken and mozzarella cheese, then I’d like to know. But for now, I want to enjoy the creamy melting taste of cheese and chicken together. What comes to mind? Of course, Chicken Lombardy!

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Chicken Lombardy Recipe

Chicken Lombardy is a recipe that offers you the tenderest chicken and the heavenly taste of mozzarella, all in one dish. Lombardy is a region in the northwest of Italy, as I found out in my research, but there does not seem to be much of a connection between this recipe and the name. Maybe the dish originated there, but it has not been documented.

Anyways, let us just move on and find out how to make Chicken Lombardy. It is good to know that the ingredients are easy to get, which you can buy fresh or in packets.

There are different versions of Chicken Lombardy. In this recipe, it is made out of chicken breast, lots of butter, cheese and some Marsala wine to spice up your meal!

Chicken Breast Lombardy Recipe

Ingredients

  • 4 cuts of chicken breasts, skinless and boneless.
  • 1 tsp. salt (prepared into two ½ teaspoons separately).
  • ½ cup of all-purpose flour (any flour will do) or you can make a coating mix (recipe at the bottom).
  • ½ tsp. of freshly ground black pepper (prepared into 2 ¼ teaspoons separately).
  • 6 tbsp. of unsalted butter (prepared to 2 3 tablespoons separately).
  • 8 ounces of button mushrooms, well cleaned and minced (ready pack is good too).
  • ½ cup of Marsala wine.
  • 1/3 cup chicken broth.
  • 1/3 cup of grated Parmesan cheese.
  • 1/3 cup of shredded Mozzarella cheese.

Here Are The Steps On How To Make It

1. Prepare all of your ingredients.

2. Preheat the oven to 230 degrees C.

3. Trim the fat off your chicken breasts.

4. You can place the chicken on baking sheets or wax paper, but I used my chopping board. It is more convenient.

5. Using a mallet, flatten your chicken breasts into a ¼ thickness. You can use your rolling pin to do this, as it is much easier and creates an even thickness.

6. Rub your chicken breast with ½ teaspoon of salt and ¼ teaspoon of black pepper. Season it well.

7. After the seasoning, roll the chicken breasts into flour (or coating mix) to coat it. Leave it for a while at first, giving it enough time to absorb all the seasoning.

8. Meanwhile, prepare your pan on the stove top. Turn the stove on to medium heat.

9. Melt the 4 tablespoons of butter, and using it as oil, fry the coated chicken breasts.

10. Brown each chicken breasts on each side for 5 minutes.

11. Prepare a baking dish that is big enough to fit the 4 chicken breasts. I used a 9 x 13 casserole dish.

12. When you are done with the frying, arrange the chicken breasts in your prepared baking dish.

13. Add the remaining butter to the pan, followed by the sliced mushrooms.

14. Sauté them for 6 minutes until the mushrooms turn brown and tender.

15. Scoop the mushrooms from the pan, and scatter them evenly on top of the browned chicken breasts.

16. Pour the Marsala wine and the chicken broth into the pan.

17. Let it simmer and then turn the heat to low, before cooking for another 10 minutes.

18. Make sure you stir the broth while it is simmering.

19. Add the remaining ½ teaspoon of salt, ¼ teaspoon of ground black pepper, and 1 tablespoon of butter.

20. Stir until the butter is completely melted then turn off the heat.

21. Pour the broth mixture over the chicken and mushrooms.

22. Mix together the parmesan and mozzarella cheese in a bowl.

23. Scatter the cheese mixture evenly on top of the chicken breasts.

24. Bake for 20 minutes until the chicken is golden brown and cooked from the inside.

25. Let it rest for a few minutes before serving.

A Quick Note

When I was first making this recipe, the chicken did not make it to the baking process, as the kids ate it all while I was still preparing the cheese. It was okay though since it is already a meal, even without the baking. The cooked brown chicken already tastes good when it’s soaked in the Marsala mixture!

So I guess, if you want a swift Chicken Lombardy, you can do steps 1-18 earlier, before you start cooking. Put it in the fridge and then cover. When you are ready to bake it within the day, sprinkle it with cheese and bake.

The taste of freshly baked Chicken Lombardy is a level up compared to the unbaked dish. It is a whole different dish that is so creamy and flavorful. You should try it!

Two Recipes In One

  • Chicken Marsala – is the name of the recipe without the cheese and the baking.
  • Chicken Lombardy – is the name of the recipe with layered cheese on top, which melts perfectly after baking.

How To Make The Coating Mix

Ingredients

  • ½ cup of all-purpose flour.
  • 1 beaten egg.
  • Breadcrumbs.

How To Coat The Chicken

  1. Put the three ingredients into 3 separate containers.
  2. Coat each breast with the flour and shake off the excess flour.
  3. Dip the coated breast into the beaten egg. Shake off the excess egg.
  4. Lay the chicken in the breadcrumbs, and press it gently until it’s coated all over.
  5. Do the same to the rest of the chicken.
  6. Arrange the chicken breasts in your baking dish.

Some Tips, Twists, And Notes For You To Keep

  • The original recipe only uses mushrooms. You can add thyme and green onions as well. Chopped onions will add color and a yummy smell to your Chicken Lombardy.
  • Serve it with your favorite pasta, rice or bread. Spaghetti is fine, but I used macaroni in mine.
  • If you do not have Marsala wine, you can use the dry white wine in your cellar. It still tastes great.
  • There’s no need to worry about serving a recipe with wine to your kids. The alcohol burns off in the cooking process. What’s left is just the flavor of the wine.
  • If you do not have butter, you can substitute olive or canola oil.
  • Any cheese will do. So you can mix two kinds of your favorite cheese. I saw one recipe that used both parmesan and fontina.
  • Here’s a little twist that will make stuffed chicken into a Lombardy style dish. Just stuff the chicken breasts with your favorite ham or sausages before proceeding with the coating. Imagine how great it will taste!

Chicken Lombardy is an easy recipe to make, especially if you’ve done it before. What is great about this recipe is that you can make it ahead of most of the ingredients. If not, you can even buy the ready packed kind in the groceries. It is quick to make and satisfying for the whole family.

Have you tried the recipe? What can you say about your version? Cooking is just about what suits you. You are free to make any changes you want. Add spices or substitute some of the ingredients to your preference. That’s what makes the dish interesting.

More Chicken Recipes

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