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Monday, August 24, 2009

Tip Of The Day: Non Stick Cookware Safety

Spending an arm and leg on non-stick cookware only for it to not last long. Here are some simple helpful tips to maintain the life of your cookware and to keep them safe.

  • When cooking with non-stick cookware never heat the pan on a heat higher than medium with out having any food in it.
  • Purchase a higher quality cookware line that has a guarantee not to peel.
  • Do not use metal utensils of any kind to flip or stir food! Do not even use a metal spoon to stir pasta thinking you will not touch the pan because you usually do :( One tiny scratch will lead to peeling.
  • Do not use harsh cleaners on your cookware or scrubbing sponges that will scratch the cookware's surface.
  • If your pans have little flakes from the pan peeling, throw it out! These will end up in your food and in you or your family.
Taking care of your cookware with prolong the life and keep them safe for you and your family.

Happy Cooking!

Sunday, August 23, 2009

Brian Boitano on Food Network?

Checking out my fav show Food Network. I was surprised to see Brian Boitano cooking on the show. His premier for his new show What Would Brian Boitano Make? is a cooking how to series.

He is actually doing a good job, much better than the new Food Network Star winner, the blond gal (can't remember her name). She made crispy potato's by sauteing them in oil, then adding a little water, covering, steaming until tender and then adding butter and popping them in the oven to crisp them up???? Way to many steps, I would never have the time to do that for dinner. It's much easier to purchase the little frozen cut squares spritz with Olive Oil and bake "same end result". Or you can just toss fresh cut potato's with Olive Oil, season with salt, pepper and some garlic then bake in a 400 degree oven until crispy

The longer I sit at watch Brian I am impressed, the camera is kind to him and he is funny ;)

He's also offers helpful cooking tips through out the show.

Check him out on the Food Channel ;)

Happy Summer!

Saturday, August 22, 2009

Quick and Easy Chopped Artichoke and Salami Antipasti Salad

If you need a Antipasti or hourdouve' for dinner or a party this Chopped Antipasti can be put together in about ten minutes. It's so simple, all you do is chop, toss and serve.

Ingredients (serves four can be easily doubled):
  • One Head Romaine Heart Lettuce - chopped
  • One Jar Marinated Artichoke Hearts in Oil and Spices - lightly chopped - reserve oil
  • 6 oz. good deli Italian Salami - cut into bite size pieces
  • 8 oz. Fresh Buffalo Mozzarella Cheese - cut into bite size pieces
  • Fresh Basil about 1/2 Cup - chopped
  • Six Queen Ann size Olives - sliced
  • Fresh Ground Pepper
  • Salt
In a large wooden salad bowl add all chopped ingredients, drizzle with reserved oil and spices, season with Salt and Pepper, toss and serve.


Tuesday, August 18, 2009

Anti Tummy Bloat Cucumber Lemon Ginger Water

Instead of drinking diet soda's or just plain old water here is a drink that is healthy, all natural and actually tastes great!

Anti Tummy Bloat Water is easy to make and all the ingredients are in your refrigerator. Drink for a couple days before any big event to help get rid of tummy bloating. Or drink it anytime, why not, it's good for you ;)

  • Lemon Slices
  • Cucumber Slices
  • Shredded Ginger
  • Fresh Spearmint Leaves
  • Water
Combine all ingredients into a pitcher and fill with water. Place in refrigerator to chill.

You will find this so refreshing it's like going to the spa!


Water Lemon on Foodista

Monday, August 17, 2009

Whole Wheat Pasta With Italian Red Tomato Pesto Sauce

This Whole Wheat Pasta recipe is not only easy but healthy as well.

Use any store bought whole wheat pasta, any shape and size will do just fine.

Hint: If your family is still squeamish to the thought of eating "whole wheat pasta" of any kind, that's fine just mix it half whole wheat and half regular pasta to start. As time goes by use less regular pasta. You will find crossing over is easier than you think ;)

Bring your pasta water to a full boil, add salt.

Cook pasta per instructions on package.

Place 1/2 Cup of Italian Red Tomato Pesto Sauce in the bottom of a large pasta serving bowl.

Remove cooked pasta with a pasta spoon from the hot water and place on top of the pesto.

Toss to coat well (add more pesto if desired), top with grated Parmesan Cheese and serve!

Italian Red Tomato Pesto Sauce Recipe: Italian Red Tomato Pesto Sauce click title for recipe.


Pasta on Foodista

Italian Red Tomato Pesto Sauce

Try this Red version instead of the standard green pesto sauce to liven up some of your old recipes. It's very easy to make.


  • 1 1/2 C Fresh Basil Leaves
  • 4 Tablespoon minced Sun Dried Tomatoes in Olive Oil
  • 2 Garlic Cloves
  • 6 Tablespoons freshly grated Parmesan Cheese
  • 1/3 C Pine Nuts
  • 1/2 C Olive Oil
  • Fresh Ground Pepper
  • Salt
Place all ingredients into your food processor and pulse until all ingredients are chopped and mixed well. While processor is still running add the Olive Oil. Season with a couple dashes of fresh Ground Pepper and a dash of Salt.

Tip: If you don't have a food processor a blender will work just fine ;)

I make this up ahead of time, place in zip lock snack bags and freeze to have on hand ;)


Homemade Pesto Sauce on Foodista

Crispy Grey Poupon Dijon Chicken

This easy crispy Dijon Chicken only takes 15 minutes to prep and 15 minutes to bake ;)

  • 4 boneless, skinless chicken breast halves (or 1 lb. of chicken)
  • 1/4 C grated Parmesan Cheese
  • 1/4 C plain, dry breadcrumbs
  • 1/4 C Evaporated Fat-Free Milk
  • 1/4 C Grey Poupon Dijon Mustard
  • Nonstick cooking spray
Preheat oven to 475.

Spray 13 x 9 baking pan with nonstick spray (or brush with olive oil).

Pound Chicken Breast to tenderize.

Combine evaporated milk and Dijon Mustard in shallow dish.

Combine breadcrumbs and Parmesan Cheese in another shallow dish.

Dip Chicken into mustard mixture, coating both sides, then dredge into breadcrumb mixture covering well.

Place in prepared pan.

Bake for 15 to 20 minutes until chicken is nicely browned (170 F) and no longer pink in the center.

Hint: Over cooking will make white meat dry out. The temperature rises 5 degrees when you remove the chicken from the oven and continues to cook. The first time making this dish may be your trial run, but once you have it down it's a piece of cake ;)

Serve with: Sauteed Peas and Asparagus click title to be directed to recipe.


Monday, August 10, 2009

Refreshing and Lite Cucumber Salad

Cucumber Salad is quick and very easy to make. If your Family does not like the sour cream version or you are just looking for a lighter and healthier version this ones for you.

  • Three large Cucumbers
  • Rice Wine Vinegar
  • Extra Virgin Olive Oil
  • One Tablespoon Chopped Fresh Chives
  • One Tablespoon Chopped Fresh Dill
  • Fresh Parsley for Garnish
  • Salt
  • Dash of Pepper

Prepare the Cucumbers.

With a Carrot peeler, peel the skin off the Cucumbers.

Slice and place into a strainer. Sprinkle well with salt enough to cover, toss the Cucumbers and add more salt. Set the strainer in the sink or in a large bowl to catch the liquids. The Salt will make the Cucumbers sweat releasing some of the liquids so the Salad is not to watery. Let them sit for at least 30 minutes then rinse and drain well.

In a large mixing bowl add the fresh Chives, Dill, 2 Tablespoons Rice Wine Vinegar, 3 to 4 Tablespoons Olive Oil and dash of Pepper (about 1/4 teaspoon). The Cucumbers are already salted so do not add any more salt at this point. Mix well.

Add Cucumber slices to the Oil and Vinegar mixture and toss well to coat. Place in a pretty serving bowl and garnish with a sprig of Parsley.

Refrigerate until ready to serve.


Cucumber Salad on Foodista

Sunday, August 9, 2009

Easy and Quick Thousand Island Dressing

When you need a quick topping for Deli sandwiches here is a no brainer, so quick and easy Thousand Island Dressing:

  • 1 c. mayonnaise
  • 1/3 c. ketchup
  • 1/4 c. pickle relish
  • Pinch of Salt
  • Dash of Fresh Ground Pepper
Mix all ingredients together and use on a Grilled Reuben or my "Famous Gaslight Special"

Click link for the Gaslight Special Sandwich: "The Gaslight Special" Corned Beef Sandwich

"The Gaslight Special" Corned Beef Sandwich

Back at my old restaurant "The Gaslight Deli" we made a corned beef sandwich that resembled a Reuben but with a twist. It's stacked corned beef, real Swiss cheese with fresh coleslaw instead of cooked sauerkraut. Not everyone likes a good "sauerkraut" unless your Polish or love Polish food ;) Coming from a part Polish heritage I have eaten a ton of sauerkraut in my life.

Here is a easy recipe to get a new twist on an old school sandwich:

  • 1/4 lb thin sliced Corned Beef per person
  • Large Kaiser Rolls or Rye Bread
  • Baby Swiss Cheese slices (2 per person)
  • Your favorite Cole Slaw (3.5 oz scoop per person)
  • Thousand Island Salad Dressing (or make your own below)
Prepare the Kaiser Rolls.

Cut Kaiser Rolls open (us a bread serrated bread knife), spread the Thousand Island Dressing on both halves.

Heat the Corned Beef in a oiled skillet, turning once and adding the Swiss Cheese until melted.

Pile the hot Corned Beef and Swiss cheese on the bottom half of the Kaiser Roll and top with a 3.5 oz scoop of the Cole Slaw, add the top half of the Kaiser Roll and lightly press down. Secure with two sandwich tooth picks and cut in half, serve.

You will need several napkins for this one! It's yummy ;)

Home made Thousand Island Dressing: Easy and Quick Thousand Island Dressing


Friday, August 7, 2009

Garlic and Oregano Grilled Pita Bread

Summer is time for grillin and chillin! What better way to add fun ingredients to your menu than grilling.

Grilled Pita Bread with Garlic and Oregano (from our friends at Gourmet) is a family friendly addition to any meal.

I made this side dish and loved it! However I did add some more herbs the second time around. You can change this recipe to your liking or use what ever you have in the pantry ;)

  • 3 Tablespoons extra virgin Olive Oil
  • 2 Garlic Cloves, smashed
  • 2 Tablespoons finely chopped Oregano
  • 6 (6" - 8") Pita Bread Rounds (with out the pockets works best)
  • Kosher Salt to taste
Preheat the grill.

Heat Olive Oil in small skillet on medium heat, cook Garlic until golden brown not burnt, remove garlic and discard. Remove oil from heat and stir in Oregano (or other herbs).

Oil grill and grill the Pita Rounds for about two minutes or until light grill marks appear on the bread. Remove from grill.

Brush both sides with the Garlic, Oregano flavored Olive Oil and sprinkle with salt to taste. Cut into wedges and serve.


Tuesday, August 4, 2009

Tip Of The Day: Storing Apples

The best way to store apples after you purchase them is to keep them in the refrigerator or in a cool dark place.

If you leave them out on the counter in a bowl (which I may add looks nice) will cause them to loose their flavor and crispness.

Keep them in a vented bag in the crisper drawer to keep them fresher longer. I wash mine thoroughly and place them in a bowl lightly covered with some wrap w/holes at a easy to reach location in the fridge. This way when the kids need a snack they can help themselves and stay healthy at he same time.

The old saying has been found to be true:

"An Apple A Day Keeps The Doctor Away!"



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