Thursday, October 29, 2015

Not Yo Grandmas Chicken Soup

When my mom was growing up her grandma made her chicken soup, but this was not your ordinary chicken soup. Unlike the traditional chicken soup this one has hard boiled eggs and corn. This soup is great to have on a chilly or rainy day. Although it is different then the average chicken soup it is delicious when warm.  Its also great for when your not feeling well, the broth acts as an anti-inflamitory to help with your congestion.


Ingredients:

- 2 Cooked Chicken Breasts (shredded or chunked)
- 10 oz of Corn
- 1 Can of Great Northern Beans
- 32 oz of Chicken Broth
- 5-6 Hard Boiled Eggs

Directions:

Add everything into the pot and cook till all ingredients are cooked through.
It's that simple









Thursday, October 22, 2015

Tips and Tricks - Cutting Round Fruits and Veggies

These are the things I use and share. They are too good to keep to myself. Here, I let you in on what the tips and tricks I'm using right now.



             
Cutting round objects can be hard but there are ways to make it easier. When cutting a potato for example slice a thin piece from the bottom to make it more stable. This keeps the food from rolling around and prevents you from getting hurt. Once it is stable you can slice or cube it.



Thursday, October 1, 2015

Tips and Tricks; How to Core a Strawberry

These are the things I use and share. They are too good to keep to myself. Here, I let you in on what the tips and tricks I'm using right now.



This is a simple trick to use with your fresh strawberries that you have. The green leaves on top of the strawberries aren't edible. An easy way to remove these is to take a normal plastic straw and stick it through the bottom of the berry and push up. Once you pull out the straw the core of the strawberries comes out along with the green parts. Rinse and Eat!

              



Thursday, September 24, 2015

What I'm Loving - S'mores DIp



These are the things I eat, make, read, and can’t get enough of. They are too good to keep to myself. Here, I let you in on what I’m loving right now.



This month I am loving Jeff Mauro's s’mores dip.
Unlike the s'mores your used to, this is baked in the oven and eaten like a dip.



This amazing s’more inspired dip is a layered dip with toasted walnuts, chocolate chips, and marshmellows. I found this dip while watching one of my favorite shows, The Kitchen on The Food Network.




It is an easy prepare and assemble.



When you are ready for some gooey sweet goodness just pop it in the oven.



Also what I love about it, is that it is the perfect make ahead treat. I like to bring to a party, and heat it in the oven once we are ready for dessert. Every time I bring this to someone's house or prepare it at home it is gone before I can say, "Dig in!"



You can find this delicious dip by clicking here.

Thursday, September 17, 2015

Easy Peasy Mac n' Cheesey




Mac n' cheese is a classic dish that everyone loves. Now if you didn't know, mac n' cheese doesn't only have to come from a box, it is super easy to make your own and it tastes twice as good. Another great thing about it is that it can be made completely your own. One day for lunch I made it and added ham for some extra goodness. There are many things you can add to it like vegetables or meats. The basic recipe is as simple as this:


Ingredients

Elbow Pasta
Splash of Milk (more as needed)
Cheese (I use a combo of smoked gouda, havarti, and american)
Anything else (such as bacon, ham, peas, or carrots)


Directions

Bring a pot of water to a boil then add the pasta. Once the pasta is plump and cooked to your liking, strain the pasta and put it back in the pot.



Add a splash of milk and as much cheese as you want (add extra cheese to make it even cheesier.) You can also add meats or veggies to it.







As you can see, the recipe is super easy. You can make it with just american or cheddar cheese the first time but then you can experiment with different cheeses and different ingredients.

Monday, August 10, 2015

What I am Loving Right Now...Fresh Berries


These are the things I eat, make, read, and can’t get enough of. They are too good to keep to myself. Here, I let you in on what I’m loving right now. 





This month I am loving fresh berries.

Strawberries, raspberries, and blackberries all have one thing in common, they are delicious!



While in Rhode Island visiting friends, on a gloomy day, we decided to go berry picking. We bought containers for the berries and trecked through the rows looking for the plumpest and reddest strawberries there.

To my surprise we filled 2 quart sized containers of strawberries along with a pint size of raspberries.




If you are interested in going berry picking with your family it’s easy to look up berry picking locations near you. If your from NJ here's a site to find a location.


Fresh berries are great to snack on and share and have a great taste everyone enjoys. To use your fresh picked berries try these Biscuits With Summer Berries and Whipped Cream or this Strawberries n' Cream Pie from Food 52. Even a Triple Berry Smoothie from A Beautiful Mess.

Friday, March 20, 2015

How to Make Easy Wontons for Kids


On a rainy day, it doesn't get much better than having a steamy bowl of soup. One of my favorite soups is Wonton Soup. You can order it from your local Chinese restaurant or you can make it on your own.




These delectable wontons are super versatile because they can be steamed, simmered in broth, fried, or baked. Eat them as an appetizer or as a meal. When eaten as a finger food, I like to dip them in a slightly spicy sauce.

Here’s how you make them:

Combine ground pork, turkey or chicken, chopped scallions, ginger, soy sauce, sesame oil, and salt and pepper in a bowl and refrigerate for one hour.









Once the meat is ready, use a spoon and scoop a little bit and place it in the center of a wonton wrapper. Don’t add too much filling. If you do you will have a hard time closing up the wonton.



There are many ways to fold wontons, but this is how I do it.

Using a pastry brush, I paint water along the edges of the wrapper to help it stick. Make sure it’s completely sealed and has no air bubbles or the wontons will burst while cooking.

I fold the 2 corners of the wrapper together so they touch and make a triangle. Then I paint the exposed edges with water, face the wider edge toward me and pull the smaller edges together to create a boat shape. If this is too hard to understand there is a diagram and short video below.


My mom and I like to make a big batch of the meat, use half and freeze the other half for another time. Sometimes we freeze the uncooked wontons that we have fully assembled too. This way when I have a craving, they are ready to pop in soup, the fryer, or oven.




To create an even more flavorful bite, I dip it in sauce. This sauce is easier to make when you think. Whatever you have left over can be saved in a sealed jar and refrigerated to be used another time.

In a bowl, combine cider vinegar, soy sauce, sesame oil, Tabasco sauce, ginger, and garlic. Let it sit for 30 minutes. Then it is ready to serve.

WON TONS
1 package of Wonton skins
For the filling:
1 lb. ground pork, turkey or chicken
1/4 cup chopped scallions (green onions)
2-3 tablespoons chopped fresh ginger grated or 1/2 teaspoon ground ginger
4 tablespoons soy sauce
2 tablespoons sesame oil
salt and fresh ground pepper

Wontons can be deep fried in oil heated to about 360 degrees. They can also be steamed or poached in broth. To make the won ton soup simply bring chicken stock to a simmer for 5 minutes. Then, gently lower in wontons and continue to simmer on low heat for another 5 minutes.


Dipping Sauce:
1 cup cider vinegar
1/4 cup soy sauce
4 tablespoons sesame oil
1 tablespoon Tabasco sauce
1 tablespoon minced ginger
4 garlic cloves minced
Combine all ingredients and allow to steep for 30 minutes.