The Blue Collar Kitchen

Time to get the garden ready!

2010-04-11T16:04:00.000-05:00

Spring is in the air and the weather is finally warming up. This means one thing for my family, it is time to start preparing the garden for planting. A garden is a great asset for a family in many different ways. First, you get the best quality of vegetables for your family to eat. Second, it is a great money saver. Fresh vegetables can be expensive to buy at the supermarkets and having a garden in your yard will ready add up. Third, if you have a freezer and plan out your garden just right, you can freeze or can enough vegetables to last you until next spring.

When deciding on your garden, there are a few things to consider. First is how much space can you devote to your garden. This depends on the size of your yard of course. A lot of people live in town and do not have a large yard. We have some friends that only have about 1/2 of an acre for a back yard and they decided to do box gardening.

Box garden

This is done by building "boxes" to plant in. They planted 90% of their back yard in boxes and were able to eat all spring, summer, and fall and put up a large amount for later.

The second thing to consider is harvesting schedule. Most vegetables and fruits will be ready to harvest at different intervals. If you do some planning in the winter and pick out which plants perform the best in your growing zones, you should be able to harvest in all three seasons. I also recommend planting your garden in stages so you can harvest throughout the season. I would plant corn 1/3 in week one, 1/3 in week 3, and 1/3 in week five.

The third thing to consider is doing the grunt work before the day you are ready to plant. This includes building your boxes, tilling the soil, and putting down compost and/ or fertilizer. This well help you have a more productive planting day and will keep you from getting burn out at the beginning of the season.

Take advantage of this great weather and add a few more dollars to the monthly budget!

Have a great spring!

Homemade Chinese Part 2 - Chinese Donuts with Sweet and Sour Sauce

2010-03-18T15:38:00.004-05:00

Steak Lo Mein with Chinese Donuts and Sweet and Sour Sauce

If your kids are like mine, they could eat their weight in chinese donuts when we go to a chinese buffet. I came across this very simple and easy recipe for chinese donuts and a recipe to make your own sweet and sour sauce. These can be served for snacks, dessert, or with a meal.

Homemade Chinese Donuts

Prep Time: 5 minutes Cook Time: 10 minutes

1 can of refridgerated biscuits

1 cup of white sugar

1. Separate the biscuits and cut into fourths.

2. Heat oil in a deep fryer on medium high heat.

3. Roll each piece of bicuit into a round ball.

4. Drop the dough balls into the hot oil. These will cook very quickly, so don't walk away. Once the bottom has brown, flip donuts and brown on the top.

5. Remove the donuts from the oil and drain.

6. Add the sugar to a medium bowl and toss the donuts in the sugar.

7. Serve them while they are still warm.

Homemade Sweet and Sour Sauce

Prep Time: 5 minutes Cook Time: 5 minutes

1/2 cup of white sugar

1/4 cup of brown sugar

2/3 cup of water

1/4 cup of soy sauce

2 tbl of ketchup

3 tbl of cornstartch

Combine all ingredients in a sauce pan and mix well. Let the sauce simmer for 5 minutes or until the desired thickness is achieved.

Enjoy!

Homemade Chinese Part - Steak Lo Mein

2010-03-17T16:32:00.001-05:00

Homemade Steak Lo Mein, with Chinese Donuts and Sweet and Sour Sauce

My family loves to get chinese take out and their favorite is lo mein. I use this recipe to make lo mein at home several different ways by adding shrimp, chicken, pork, or a combination of them. This recipe is quick and simple to make and will save you money instead of ordering take out. See part 2 for the recipes for homemade chinese donoughts and sweet and sour sauce.

Homemade Steak Lo Mein

Prep Time: 10 minutes Cook Time: 20 minutes

1 package of spaghetti

2lb - sirloin steak (you can use your favorite meat or seafood)

3 tbl of soy sauce

2 tbl of corn startch

1/4 cup of water

1 tsp of ground ginger

1 medium onion sliced

1 cup sliced mushrooms

1/2 of thin sliced carrots

3 cups of sliced cabbage

2 tbl oil

1 clove of garlic, minced

Salt and Pepper to taste

1. Prepare spaghetti according to the directions.

2. Sear the steak, onions, garlic, and mushrooms in the oil until done.

3. Remove the steak from the skillet.

4. Add cabbage and carrots to the skillet and cook on medium heat for 10 minutes.

5. Mix the water, soy sauce, corn startch, ginger, and salt and pepper in a small bowl.

6. Add the steak and sauce mixture to the vegetables and simmer for 3-5 minutes, stirring well to coat well.

7. In a large bowl, mix the pasta with the vegetable mixture until all is coated well.

8. Let sit for a few minutes and serve.

Enjoy!

Southern Green Beans

2010-03-14T11:00:00.000-05:00

Southern Green Beans

This is a simple and quick recipe for a diffent take on green beans. This recipe is full of flavor and will quickly become a favorite dish for your family.

Prep Time: 10 minutes Cook Time: 15 minutes

Ingredients:

6 slices of bacon chopped

2 lbs of fresh green beans (you can use 2 cans of green beans if you do not have fresh)

2 cloves of garlic minced

1/2 red onion sliced

1 lb red potatoes (quartered)

Salt and Pepper

* If you are using fresh green beans, cook in boiling water for 3 minutes, then place in ice water for 3 minutes. This will give your bean a nice crunch.

1. Cook the bacon in a large skillet. Remove the bacon pieces and leave the bacon fat in the skillet.

2. Boil the potatoes until soft.

3. Add the onions and garlic to the bacon fat and cook until soft.

4. Add the green beans and cooked potatoes to the bacon fat, onions, and garlic. Add salt and pepper to your taste.

5. Cook on medium heat for 5 minutes stirring to evenly coat the beans and potatoes.

6. Add the bacon pieces and cook on low for 5 minutes.

7. Serve with your favorite roast or meat.

Enjoy!

Kitchen Knife Skills Part 3.....Knife Techniques.

2010-03-11T07:00:00.001-06:00

The techniques will be described using a chef's knife.

The first technique of using a knife is the grip. The grip is the point of contact for the knive and controls the stabilty, motion, and force of the knife. The proper way to hold

the knife is to grip the top of the blade with the thumb and wrap the rest of the hand around the bolster. Take a look at the pictures below. This will feel uncomfortable for beginners, but once you practice a few times, it will become natural. This hold gives you maximum control over the blade.

Photo © Danilo Alfaro

For more information about knife skills and these pictures click here

The second technique is learning how to hold the food with the opposite hand. You will use the opposite hand to secure the food you are cutting and using the front side of the fingers as a guide for the knife. See the picture below. Grip the food with the finger tips curled in toward the wrist. This will keep your finger tips away from the the blade and allows the nuckles to be used as a guide for the knife.

Photo © Danilo Alfaro

For more information about knife skills and these pictures click here.

The third technique to learn is the most important. The proper cutting motion is difficult to put in writing so I have included this link. http://www.youtube.com/watch?v=7sSSfoor6RY This short video will go over all that you have learned so far and teach you the correct cutting motion to use when cutting. This motion will become habit after practice, but will feel unusal at first. Be sure to stick with it and you will be surprised how much better you will become with your knife skills.

Be sure to see part 4 for details on specifics about the different types of kitchen knife cuts.

Sunday Pot Roast......A Crockpot Recipe!

2010-03-10T09:07:00.000-06:00

Pot Roast over Rice with Southern Green Beans, and Carrot Souffle

Pot Roast was a Sunday favorite of mine growing up. We had it several times a month because it would be cooking while we were at church and ready when we got home. You can cook this during the week also. This recipe uses a crock pot to cook the roast in.

Pot Roast Recipe

Prep Time: 10 minutes Cook Time: 4-8 hours

* The cooking time will vary depending on the setting on your crock pot. If you cook it on low it will take 6-8 hours, if cooked on high, it will take about 4 hours.

Ingredients:

1 - chuck roast cubed

1 can of cream of mushroom

1 onion diced

1 can of sliced mushrooms

1 package of onion soup mix

1 tbl of fresh sage

1 clove of garlic

Salt and Pepper to taste

1. Combine all ingredients in the crock pot and add enough water to cover the roast with 1" of water.

2. Set crock pot to desired temperature and let cook.

3. Serve over rice.

Enjoy!

Kitchen Knife Skills Part 2.....Knife Anatomy and Handling

2010-03-07T09:17:00.001-06:00

Photo © Danilo Alfaro

For more information about knife skills and these pictures click here Danilo Alfaro .

In order to develop your knife skills in the kitchen, you must first understand the parts of a knive and how to correctly handle them.

1. The blade - the best blades are made from high carbon stainless steel. This allows them to keep their edge for a long time.

2. The handle - if used correctly, this is the part of the knife you will have the most contact with. Make sure handle fits in your hand correctly and comfortably. Make sure the knife feels balanced.

3. The heel - the widest part of the knife. This section is used for chopping hard items like nuts and hard vegetables. This area of the knife generates the greatest cutting force.

4. The tang - a good high quality knife is made from one piece of steel. The tang is the part of the blade that is used to make the handle. The tang is what gives a knife its balanced feel.

5. The bolster - this is the thick part of steel behind the blade. This allows you to grip the knife without gripping the actual blade preventing slippage. The thicker the bolster the better.

Knife Handling Tips:

1. Never let a knife become dull. A dull knife will cause you to use more pressure, resulting in accidents.

2. Never try to catch a falling knife. Many people get cut in the kitchen trying to catch a falling knife instead of letting it fall.

3. Knives should be in only on of two places. A knife should always be kept in storage until it is being used. Knives left laying around are problems waiting to happen.

4. Always wash knives by hand. This will help the knives last longer and stay sharper. Machine washing and harsh chemicals can damage a good knife.

5. Learn Knife Techniques. It sound stupid....anyone can use a knife. Believe it or not, there is a correct way to use a knife. Knife techniques should be learned by every kitchen chef. You will be greatly rewarded in the kitchen by learning the proper knife techniques. Check out part 3 for an overview and videos of knife techniques. In just a few weeks, you will be impressing your friends and family with your chef like knife techniques.

Weekend Breakfast... Always a Treat!

2010-03-06T14:11:00.000-06:00

Fried Eggs, Crispy Bacon, Southwestern Hashbrowns, and Flat Biscuit with Butter and Maple Syrup

Growing up my I always loved staying with my grandmother because she always cooked a full breakfast. We would always have grits, eggs, biscuits, bacon, sausage, jams, gravies, and fresh juice and coffee. Needless to say, she spoiled me and my grandfather. This was an everyday occurence at her house, but for me it has to be a weekend treat.

We all have our favorite breakfast foods depending on where we live and how we were raised. You may enjoy waffles, fresh fruit tarts, or steak and eggs. Either way, they all take longer to make than most of us have during the week. Pick one morning each weekend and make your family's favorite breakfast items and enjoy the time together without having to rush through it all.

Here is my Saturday's breakfast.

1. Homemade Southwestern Hash Browns

4 - potatoes shredded

1/2 - sweet onion diced

1 clove of garlic - minced

1 tbl fresh sage minced

Salt

Pepper

1 tsp red pepper flakes

- combine all ingredients and cook in a pan on medium high heat with 2 tbl of oil. Let it cook for 5-7 minutes on one side until brown and then flip and brown the other side.

- I added a seared slice of a tomatillo on top of the finished hashbrowns.

2. Fried Eggs

- prepare to the desires of your family.

- these are over easy, with salt and pepper, and parsley.

3. Crispy Bacon

- I like to use thick sliced bacon, but any will work just fine.

- Save the bacon grease to fry the eggs in

4. Flat Homemade Biscuits

- My son helped me make homemade biscuits a few weeks ago. He rolled them 1/8" thick instead of 1/2" thick. Now we have flat biscuits in the freezer.

- I like to take the cooked biscuits and add a little butter and a some maple syrup on top of the buiscut. The thin buscuit works well with this dish without giving you too much "bread" to over power the rest of the dish.

With today's busy schedules, it is hard to sit down and have a meal with all of the family without feeling rushed. A nice weekend breakfast is a great way to accomplish this. Not only will you get to spend a great time with the family, but you are also making great memories.

Enjoy!

Online Cooking Games...They are so much Fun!

2010-03-05T22:52:00.000-06:00

Cooking games have become some of the most popular online games on the internet. There are many different cooking games that you can play. Warning they are all addictive. I have added an online cooking game page to this blog for you. Take a break from all the hussle of daily life and have a little fun.

Click on this link to go to the online cooking games page:
http://thebluecollarkitchen.blogspot.com/p/online-cooking-games.html

Kitchen Knife Skills Part 1.....Six Knives each Kitchen Needs.

2010-03-05T21:54:00.000-06:00

One of the most used and important items in the kitchen is a good set of knives. If your kitchen is like mine, you probably have a dozen or more kinds of knives. I have many different shapes, sizes, and qualities. It wasn't until lately that I realized that the average kitchen chef only needs 6 kinds of knives in the kitchen to do all of the knife work in the kitchen. I have grown up like many, with mostly cheap quality knives not really understanding what they are made to be used to. Once you understand what each knife is used for and then understand how to correctly use that knife, it will save you time and frustration in the kitchen.

Here are the six must have knives that each kitchen needs:

1. Chef's Knife:
   - 8 to 10 inches long
   - usually the largest knife in the kitchen

2. Paring Knife:
- 2 1/2 to 4 inches long
- the most used knife in the kitchen
- ideal for peeling and coring fruits and vegetables, cutting small objects, slicing, and other hand tasks

3. Utility Knife:
   - usually 5 to 8 inches long

4. Boning Knife:
   - 4 to 6 inches long
   - more flexible blade to make it easier to cut around bones

5. Bread Knife:
- 10 inch serrated blade
- serrated blades use a sawing motion to cut bread without tearing.

6. Santoku Knife:
   - 5 to 7 inch blade
   - Japanese historical significance meaning 'three virtues', with its marvelous chopping, dicing and mincing abilities

If you have these five knives in your kitchen, you will be ready and able to accomplish all of your cutting needs successfully. If you are considering purchasing a new set of knives, there are a few things to consider. First of all, you get what you pay for. I used to buy five dollar knives at the local housewares department and get frustrated when the would not stay sharp. Kitchen knives are an investment. A good set will last forever and you will be much happier in the long run. You can spend over $1000.00 on a prefessional set of knives, however you can get a really nice set with a lifetime warranty for $100 to $200. Second, go to a kitchen store and try out the knives before you purchase them. Be sure to hold them. They should feel comfortable in your hand. Do they feel balanced? Is the handle too large or too small for your hand? This is very important when purchasing a set of knives. I will be discussing knife skills in part 2, and having a comfortable, balanced knife makes all the difference.

Here is an example of a nice set of knives would make a great starter set.

Be sure to check back and/or sign up for our email post to get the part two of kitchen knife skills!

Banana Nut Bread....Great for Breakfast!

2010-03-05T08:20:00.000-06:00

3 Loaves of Banana Nut Bread

Have breakfast ready before you go to bed tonight. This recipe for banana nut bread is simple to make and can be done on the weekend or one night. It makes 3 loaves so you can freeze two for breakfast down the road. Banana nut bread is known as a "quick bread" because you do not have to wait on the yeast to rise.

Banana Nut Bread

Prep Time: 10 minutes Cook Time: 40 minutes

Ingredients:

3/4 cup of shortening

2 1/2 cups of sugar

3 eggs

1 1/2 cups of crushed bananas

2 tsp vanilla

3 cups sifted plain flour

1 1/2 tsp baking soda

3/4 tsp cinnamon

3/4 tsp salt

1 1/4 cup chopped pecans

1. Sift flour, baking soda, cinnamon, and salt together.

2. In a separate bowl, mix shortening and sugar until creamy.

3. Add the eggs, bananas, and vanilla to the shortening mix and mix on medium until smooth.

4. Add flour slowly until all is mixed. You should have a thick semi-dough batter.

5. Stir in the pecans.

6. Divide the batter between 3 loaf pans that have been greased and floured.

7. Bake for 35-40 minutes on 325 until firm.

8. Remove from pans and cool on racks.

Enjoy. Be sure to let the loaves cool before freezing.

Cooking with Herbs!

2010-03-04T11:49:00.001-06:00

Cooking with herbs can be a very rewarding experience. I love to use fresh herbs when cooking all types of dishes. Herbs can be used to change the odor and flavor of your recipes. Some people are a little intimidated by herbs because they have never used them before and some can be overwhelming if not used correctly. I like to use fresh herbs, but dried herbs work great also. Just remember when using a recipe that you typically use a 3:1 ratio of fresh herbs to dry herbs when working with a recipe. Herbs can be grown at home and make nice house and window plants. Most herbs have two growing season. The first is leaf production and will stay in this phase as long as they are pruned and trimmed. The second is flower production. Many people will use the flowers as garnish and editable flowers in recipes. If you are new to herbs and want to experiment with different flavors and aromas, you may want to invest in a dried herb set.

There are many to choose from. The one to the left is a great all around set that comes with 20 different herbs to start off with.

Here is an overview of some of the most popular herbs.

1. Chives - part of the onion family, great for dips, potatoes, tomatoes, and garnishes.
2. Thyme - has a minty, citrusy taste, great for eggs, squash, poultry, potatoes, and soups.
3. Basil - has a peppery and spicy taste, works well in tomatoes, pasta, pesto, and italian dishes.
4. Cilantro - has a lively, fresh taste, used in Mexican, Asian, and Carribian dishes
5. Dill - works good with fish, carrots, tomatoes, and for pickling
6. Mint- has a fresh taste, great for fruit dishes, teas, chocolates, and for garnish
7. Oregano - aromatic, works great in italian dishes, tomatoes, and pastas.
8. Parsley - has a peppery taste, used in many dishes and one of the most popular garnishes.
9. Rosemary - aromatic and has a pine taste, works great with poultry, lamb, fish, pork, and garnish
10. Sage - aromatic and has a woody taste, work well with pork, poultry, and stuffings
11. Tarragon - has a licorice taste, a staple for many italian dishes, poultry, fish, shellfish, and vegies.

Be sure to taste each herb to get a better understanding of the taste and aroma. Take a leaf and chew to get the taste and then spit out. Herbs are great to mix with butter and oils to use as flavorings in many dishes.

Enjoy!

The King of All Sandwiches!

2010-03-04T07:49:00.000-06:00

Banana and Peanut Butter French Toast Sandwich

AKA: The Elvis

This is my rendition of the Elvis. It was made famous by Elvis Presley. This is very simple to make and the kids always think it is the greatest thing ever. You can eat this for breakfast, a snack, or dinner.

Banana and Peanut Butter French Toast Sandwich

Prep Time: 5 minutes Cook Time: 10 minutes

Ingredients:

Thick sliced, day old sandwich bread

1/2 cup peanut butter, (you can use creamy or cruchy)

2 fresh ripe bananas

1 egg

1 cup of heavy whipping cream

1 tsp cinnamon

1/2 tsp nutmeg

powedered sugar

maple syrup

1. Combine egg, whipping cream, cinnamon, and nutmeg in bowl wide enough to set a slice of bread in.

2. Preheat a griddle or non-stick skillet on medium high.

3. Spread the peanut butter on two pieces of bread.

4. Slice the bananas 1/4" thick and place on peanut butter on one piece of bread.

5. Place second piece of bread, peanut butter side down on top of bananas.

6. Coat the sandwich in the egg mixture and place on hot griddle.

7. Cook 3-4 minutes on each side until golden brown.

8. Repeat steps 2-7 for each sandwich.

9. Cut sandwich on the diagonal.

10. Sprinkle with powdered sugar.

11. Add a little maple syrup over the top.

Enjoy.....the center of the sandwich will be hot to begin with.

Taco's for Dinner Anyone

2010-03-03T09:36:00.000-06:00

Tacos with Salsa, Sour Cream, and Black Bean and Tomatillo Salad

This is a quick and easy meal to make after a busy day at work. We all have different ideas of what items we like with and on our tacos. The good news is the only thing that needs to be cooked is the meat. All of the other ingredients can be prepared while the meat is cooking and then you will be ready to eat.

Prep time 10: mins Cook time: 10 mins

Ingredients:

1-2lbs of ground beef

shredded cheese

hard taco shells

soft taco shells

lettuce

tomatoes

black olives

onions

salsa

sour cream

salt

pepper

taco seasoning mix

1. Brown the ground meat and drain. Add taco seasoning and let simmer for 5 minutes.

2. Prepare all other ingredients. The amounts will depend on the number of people in your family and their taste.

Black Bean and Tomatillo Salad

1 can of black beans

1 tomatillo diced

1 tbl fresh cilantro minced

2 tbl lime juice

1 tbl onion

Salt

Pepper

Mix ingredients in a bowl and place in freezer for 5-10 minutes to cool.

At our home, we setup a buffet line with all of the ingredients and let everyone fix their own tacos. Some like soft tacos, some like hard shells, some like to make nachos, and some just mix it all up.

This is a cheap and quick meal that everyone loves to eat. Enjoy!

Apple Dumplins

2010-03-02T08:23:00.000-06:00

Apple Dumplin with Spiced Syrup and Powedered Sugar

Apple Dumplin are a great item that can be eaten for breakfast, dessert, or just a snack. It is like having an apple pie all to yourself. In this recipe, you make the pastry dough yourself. If you want to save some prep time, you can buy frozen pastry dough and use.

Apple Dumplins with Spiced Syrup Recipe

Prep Time: 45 minutes

Cook Time: 45 minutes

Ingredients:

FILLING INGREDIENTS:

3 tbl of butter

1 tsp of cinnamon

1 tsp of nutmeg

1 tsp of all spice

1/3 cup brown sugar

5 red apples cored and chopped

SPICED SYRUP INGREDIENTS:

1 1/2 cups of water

1 1/2 cups of white sugar

2 tea bags of mulling spice

PASTRY DOUGH INGREDIENTS:

3 cups of all-purpose flour

9 tbl of butter

1 1/2 tsp of salt

9 tbl of sugar

3 eggs

3 tbl of cold water

1. To make the pastry dough, combine all dry ingredients.

2. Add the butter until well mixed.

3. Add the eggs and cold water and mix until dough is well mixed.

4. Knead for a minute and place in a bowl.

5. Refridgerate for 20 minutes.

6. Combine all ingredients in the filling and mix well.

7. Comine all ingredients in the spiced syrup in a small boiler and cook on low for 10 minutes, stirring a few times throughout.

8. Place dough on a well floured surface and roll out to 1/8" thick.

9. Cut dough into 4" squares. You can make the dumplins as small or large as you like by adjusting the size of pastry squares you cut. I made the one pictured above large for demonstration purposes.

10. Place a spoonful of filling in the middle of each square.

11. Pull the opposite corners of the dough over the filling and pinch in the middle. Make sure all of the creases are securely connected.

12. Place dumplins on a well greased baking sheet 2" apart.

13. Bake for 30 minutes.

14. Remove the teabags from the spiced syrup. If you would like the syrup to be red, add a few drops of red food coloring.

15. After 30 minutes, remove the dumplins from the oven and brushed the spiced mixture on each dumplin.

16. Bake for another 20 minutes, applying another coating of spiced syrup after 10 minutes.

17. Removed from oven.

18 Served with Vanilla ice cream and powdered sugar with the left over spiced syrup on the top.

Enjoy!

Kitchen Knife Skills Part 3 - Knife Cuts

2010-03-01T15:04:00.002-06:00

In this part of Kitchen Knife Skills, I will show you several of the most used knife cuts to use in the kitchen. You will use different cutting techniques depending on what your recipe is calling for. Some of them take a little practice, but after a few tries, you will be good to go.

1. Dice - this technique involves cutting the item into squares. The can be large, medium or small.

2. Paysanne - much like a dice, expect the square are only 1/8" thick. Used for garnish.

3. Julienne - this involves cutting the item into small sticks. They are usually 1/8" thick and around 2 1/2" long.

4. Minced - this involves chopping the items into very small pieces. This can be accomplished by cutting the items in one direction then stacking them and cutting them in opposite direction.

5. Chiffonade - this cut is used to thinly slice herbs or leafy vegetables. Take the leaves and roll them up tight. Thinly slice the leaves and let the cuts unroll. This cut is used in many garnishes.

These are just a few of the many knife cuts that may be used in the kitchen. I hope you enjoy using them.

Giant Chocolate Chip Cookie.....Grab the Kids!

2010-03-01T12:12:00.000-06:00

A Family Sized Chocolate Chip Cookie!

This is a fun and easy recipe for the kids to help make. Everybody love to make and eat homemade cookies and this recipe takes it to the next level. Even though this recipe uses the same recipe if you are making individual cookies, the kids seem to get a lot more excited about the "big" cookie.

Giant Chocolate Chip Cookie Recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

6 tbl butter, softened

1/2 cup brown sugar

1/4 cup white sugar

1 egg

1 tsp vanilla

1 1/2 cups all purpose flour

1/2 tsp baking soda

1/2 tsp salt

12 oz of semi sweet chocolate chips

1. Mix the butter, brown sugar, sugar, egg, and vanilla together with a mixer until smooth.

2. Mix flour, baking soda, and salt togther in a bowl and sift.

3. With mixer on low speed, mix in flour a little at a time.

4. Preheat oven to 350.

5. Grease a pizza pan.

6. Spread the cookie dough on the pizza pan to with 1" of the sides.

7. Bake for 15 minutes or until cookie is lightly brown.

8. Let cool and enjoy!

Special Needs Cooking

2010-02-28T12:07:00.006-06:00

If you or a family member has special dietary requirements, it can be difficult finding recipes to meet their special needs. There are more and more people that have special dietary requirements due to health conditions and allergies. The way we cook and the recipes we use can greatly affect the quality and enjoyment of eating and lifestyle for these people.

Many people also use these special recipes for weight loss. Many of the recipes used in diabetic cookbooks work great for weight loss. I am lucky that there are no special dietary requirements in my family. With this said, I do not have a lot of experience cooking these special recipes. I have set up a page on this site

called cookbooks and recipes. It is a simple list of special dietary needs cook books that can be found on the web. You can see it here: http://thebluecollarkitchen.blogspot.com/p/cookbooks-and-recipes.html

Let me know if you have other links or cookbooks that you would recommend!

The Stand Mixer...A Kitchen Must Have!

2010-02-27T19:42:00.005-06:00

There are many items that will make your time in the kitchen quicker and easier. Unfortunately, most of us don't have unlimited funds to buy them all or a place to store them. If I had to choose the most vaulable item in the kitchen it would be a Kitchenaid Stand Mixer. If you like to bake, make pasta, or make homemade recipes, a stand mixer will make your life easier. They are much more than just a mixer. You can purchase many different attachments that will make you time in the kitchen mush more enjoyable.

Many people never purchase a stand mixer because they are an investment. I believe they are well worth their money. Take a look at all the things you can do with these mixers.

First of all, you are able to free up your hands to work on other things while the items are being mixed.

Second, the pasta roller is a life saver for those of us that like to make homemade pastas.

Third, the slicer and shredder attachments are great for all of your slicing and shredding needs.

Fourth, the dough hook is a must have. This attachement works great for mixing that perfect ball of dough for many recipes.

Fifth, the grinder attachment is great for making fresh ground meats, salsas, shredded cheese, and much more.

These are just a few of the many attachments that go with the Kitchenaid stand mixers. It may take a while to purchase all of the attachments, but they are well worth the investment.

Spinach and Mushroom Ravioli

2010-02-27T18:22:00.005-06:00

Spinach and Mushroom Ravioli with Herbed Cream Sauce

This a great recipe that you can make homemade or you can purchase frozen spinach ravioli from the grocery store. This sauce has a great flavor from the fresh herbs and cream.

I love making this from scratch (so do the kids), however, time is sometimes a problem. I will show you both ways to make it.

Spinach and Mushroom Ravioli with Herbed Cream Sauce

Quick and Easy Version

Prep Time: 10 minutes

Cook Time: 20 minutes

Herbed Cream Sauce

1 pack of Spinach and Cheese Ravioli

2 cups and half and half

1/2 cup of parmesean cheese

4 tbl of butter

1 tbl of sage

1 tbl of basil

1 tbl of thyme

2 tsp of garlic

Salt

Pepper

Cook ravioli according to the directions on the package. Combine all of the above ingedients in a large skillet and simmer for 5 minutes. Add the ravioli to the skillet and let cook on low for 10 minutes. Stir every few minutes to coat ravioli.

Plate and add shredded cheese.

Spinach and Mushroom Ravioli with Herbed Cream Sauce

Homemade Version

Prep Time: 60 minutes

Cook Time: 30 minutes

Pasta Dough

4 cups of all purpose flour

4 eggs

1/2 cup of olive oil

1/2 tsp salt

6 tbl of water

1. Combine ingredients for pasta dough and mix until dough forms. Knead for a few minutes and place in a floured bowl to rest for 20 minutes.

2. Roll dough on floured surface until 1/8" thick. Using a pasta maker for this will save time and get the dough nice and thin.

3. Cut the dough into equal parts lengthwise.

Spinach and Mushroom Stuffing

1 10oz package of frozen spinach

8 oz of ricatto cheese

1 egg

1/4 of parmesean

salt

pepper

1/2 cup of fresh mushrooms, sliced

1. Combine all ingredients in a mixing bowl. Add salt and pepper to taste.

Ravioli Assembly

1. Spoon 1tsp of stuffing in a row separated by 2 inches on all sides.

2. Take the second sheet of pasta dough and lay on top of stuffing mix.

3. Take a circle cutter 1 1/2" and cut out ravioli.

4. Press edges together with fingers.

5. Place ravioli in boiling water for 8-10 minutes.

6. Make herbed sause from above recipe.

7. Place ravioli in sauce and let simmer for 10 minutes.

8. Plate and add shredded cheese.

Enjoy!

Kitchen Conversions and Measurements

2010-02-27T15:04:00.004-06:00

If you cook for every long, you will find that recipes will use different terminology to describe measurements. This can be frustrating at times. Below you will find a conversion chart to use in your kitchen.

A pinch..............................................1/8 tablespoon or less

3 teaspoons........................................1 tablespoon

4 tablespoons.....................................1/4 cup

2 cups.................................................1 pint

4 cups.................................................1 quart

4 quarts..............................................1 gallon

8 quarts..............................................1 peck

4 pecks................................................1 bushel

16 ounces............................................1 pound

32 ounces............................................1 quart

1 ounce liquid.....................................2 tablespoons

8 ounces liquid...................................1 cup

These are just a few of the many conversions used in the kitchen. Check back to find more.

Taking Control of the Grocery Budget Part 4: Mix up the recipes!

2010-02-24T20:19:00.005-06:00

One of the reasons we make quick trips to the grocery store and/or order delivery and take out is because we don't want to eat the same old thing again. This ends up adding to our grocery budget at a quick pace each month. The best way to prevent this from happening is to mix up your recipe book.

Most of us get comfortable making 10-15 recipes and serve them over and over again. While there is nothing wrong with this, don't be afraid to try new recipes with the same ingredients. I try to add one new recipe a week. That is four new recipes a month and 48 new recipes a year. In one year, you could cook a different recipe every day for 7 weeks and never have to repeat a recipe.

Here is an example of a few simple recipes you could make using chicken breast.

1. Chicken and Rice Casserole

2. Grilled Italian Chicken Breast with Roasted Vegetables

3. Chicken and Dumplins

4. Chicken Alfredo

5. Chicken Spaghetti

6. Chicken Pot Pie

7. Chicken Salad

8. Fried Chicken

These are just a few examples on how you can take one ingredient and make multiple quick and easy recipes.

I recommend setting a goal of picking 4 main ingredients. Start a homemade recipe book and divide into four sections. Label each section with your four main ingredients. Every week, add at least one new recipe that you would like to try with each ingredient. After a few months you will have more recipes to try than you will have days in the month.

Cooking new recipes will help prevent food burnout and will help cut the grocery budget down. Always try to make eating out, picking up take out, and ordering delivery a special treat for your family. This can greatly reduce your grocery budget each month.

Grilled Pork Chop with Tarragon Chili Sauce

2010-02-24T19:15:00.006-06:00

Grilled Pork Chop with Tarragon Chili Sauce

I love cooking on the grill. Unfortunately, this time of the year prevents me from grilling as much as I would like to. This is a simple recipe that you can use to give your pork chops a new flavor. You can pair this well with real mashed potatoes and your favorite vegetable.

Grilled Pork Chops with Tarragon Chili Sauce Recipe

Prep time: 20 mins.

Cook time: 15 mins

4-6 Fresh Pork Chops

1/2 tbl Fresh Tarragon Minced

2 tsp fresh peppers, diced (you can choose your favorite type of pepper to adjust the heat that fits your taste)

1 tbl honey

2 tbl butter

1 tsp pepared mustard

1 tbl brown sugar

1/2 cup of orange juice

Salt

Pepper

Prepare and heat the grill. I prefer charcol, but you can use gas also. If you will be using charcol, make sure all of the lighter fluid has burned off and the coals are evenly burned. Clean the grate and spray with non-stick grill spray.

Sprinkle salt, pepper, and garlic on both sides of the pork chops according to your taste. Place the pork chops on the grill and cook 6-8 minutes on each side, turning once. The amount of cooking time will differ depending on the thickness of your pork chops.

Combine all other ingredients in a small sauce pan and bring to a boil. Reduce heat and let simmer until sauce begins to thicken.

Remove the pork chops from the grill and add the Tarragon Chili Sauce to each pork chop. Serve immediatley.

Grandma's Apple Pie...It's So Good!

2010-02-22T21:09:00.002-06:00

Grandma's Apple Pie

Nothing beats the smell of apple pie cooking in the kitchen. It smells almost as good as it taste. Here is a simple recipe that you can make while preparing dinner and by the time you have finished eating dinner, the pie will be ready.

Grandma's Apple Pie Recipe

6 tart apples, cored, peeled, and sliced

2 pre-made pie crust

1 1/2 cup white sugar

1/2 cup brown sugar

1 tsp lemon juice

1 tsp nutmeg

1 1/2 tsp ground cinnamon

butter

1. Preheat oven to 425 degrees.

2. Mix white sugar, brown sugar, nutmeg, cinnamon, and lemon juice together.

3. Mix in apple slices. Coat apple slices well.

4. Add apple mixture to one pie crust and spread evenly.

5. Dab a little butter around the top of the apple mixture.

6. Take a thin knife and run around the sides of the second pie crust.

7. Invert the second pie crust on top of the apple mixture and close the two pie crust edges together with your fingers.

8. Slice 4 small vents in the the top of the pie.

9. Place in the oven and bake for 30-45 minutes until the pie is golden brown.

10. Let sit for 5 minutes.

You can serve this with cool whip, ice cream, or all by itself. It is best right out of the oven.

Pie for Dinner Anyone?

2010-02-22T20:44:00.007-06:00

Left: Southern Chicken Pot Pie
Right: Grandma's Apple Pie

Who says you can't have pie for dinner and dessert? Here is a great example that you can have both. What is even better is that they are both quick and easy recipes. Chicken Pot Pie is a great week day dinner because it is what I like to call a "one bowl" meal. Everything is combined in one dish meaning less mess to clean up.

Here is the recipe for Southern Chicken Pot Pie. Be sure and give it a try. Check my next post for Grandma's Apple Pie Recipe.

Southern Chicken Pot Pie Recipe

Prep Time: 10 minutes Cook Time: 30 Minutes

4 chicken quarters, boiled and diced (if you are in a hurry, you can use canned chicken)

1 cup of frozen vegetables (canned mixed vegetables will work also)

1 stalk of celery

1/2 cup of onions, diced

1 can of cream of mushroom

Salt

Pepper

1/2 Tbl fresh rosemary , minced

1 Tsp fresh tarragon, minced

TOPPING:

1 egg

1/2 cup of milk

1 cup of biscuit
mix

1. Sautee the onions and celery together until soft.

2. Mix the frozen vegetables, chicken, cream of mushroom, rosemary, and tarragon together.

3. Preheat oven to 350 degrees.

4. Add salt and pepper to taste.

5. Mix in celery and onion. Stir until uniform.

6. Pour mixture into you baking dish.

7. Mix the egg, milk, and biscuit mix together and pour on top of the vegetable mixture.

8. Place in oven and bake for 30 minutes or until light brown.

9. Let sit for 5 minutes and serve.