Eat This!

Delicious and Satisfying: Herbed Potatoes with Cippolini Onions This side dish is a delightful combination of heartiness and flavor. Tired of the same old rice or potato side dishes? Look no further! The aroma of the herbs as it bakes will leave everyone wondering, "What smells so amazing?!" One of the best things about this dish is its simplicity, making it perfect for entertaining. With minimal effort required, you can focus on other preparations and still impress your guests. Here's a useful tip to ensure success: when cleaning the potatoes, make sure to thoroughly dry them, as any excess moisture may cause them to stick to the baking sheet, even if you use aluminum foil and non-stick cooking spray. **Ingredients:** - 2 pounds of Red New Potatoes, cut in half (remember to dry them if you wash them) - 1 pound of Cippolini Onions, peeled - ¼ cup of extra virgin Olive Oil - 2 teaspoons of Herbes de Provence (or substitute with dried rosemary for a delicious twist)...

Impressing with Flavor: French Green Beans with Mustard Dressing This delightful side dish is bursting with flavor, quick to prepare, and a real crowd-pleaser with its restaurant-style flair. As long as you don't overcook the green beans, you're in for a treat. It pairs beautifully with chicken, steak, or risotto, allowing you to choose the perfect main dish to complement this excellent side. I once had a friend who asked me for a special anniversary meal he could make for his wife. I recommended this recipe as one of the sides and wrote it out for him. The next day, he excitedly told me that his wife was incredibly impressed with the meal, and the green beans were her favorite part. Since then, they've made this dish a regular addition to many of their meals, and I couldn't be happier about it. These thin French green beans are technically known as "Haricot vert," derived from the French words "Haricot" meaning "beans" and "vert...

Kartoffelpuffer, Latkes, and All Things Potato Pancakes Indulge in the crispy fried perfection of a potato pancake! This recipe offers the easiest way to whip up this delicious treat. If you happen to have leftover mashed potatoes from last night's dinner, consider regifting them as delightful potato pancakes. It's a creative and unique way to turn leftovers into a different and satisfying side dish that will leave no one saying, "Oh man, yukkie leftovers." These pancakes are versatile in how they can be enjoyed. I personally love them with a dab of sour cream on top, but when my kids pair them with pork chops, they opt for applesauce. Whether you serve them for breakfast, lunch, or dinner, having a kartoffelpuffer on your plate is always a winning choice. **Ingredients:** - 2 ½ cups of Mashed Potatoes - 1 large Egg - ½ cup of white Flour - 1 small white Onion, finely chopped - 2 ½ tablespoons of Chives, chopped - Salt, to taste - Black Pepper, to taste - Vegeta...

Brine, Dine, and Shine Years ago, I stumbled upon an incredible recipe for a brined roast turkey that sounded absolutely delicious. I had experience brining chicken and pork before, but turkey was uncharted territory for me. Before I share the recipe, allow me to recount a heartwarming story. It was about five years ago on Christmas when I decided to make this roast turkey for my brother and his family during my visit to New York. They were keen on having a turkey for their Christmas dinner, and I suggested brining it. Always open to new culinary adventures, they eagerly agreed, and we set off to the store to gather the ingredients. With the fixings and turkey ready, we faced a slight dilemma when they presented a colossal turkey that wouldn't fit back into the refrigerator after brining. But I reassured my brother that we could still make it work. We would prepare the brine, immerse the turkey in it, place the mixture in a clean portable cooler, and set it outside on the patio...

Shrimp Eatin' Excellence These delectable shrimp make for a perfect side to accompany a grilled steak or serve as a delightful appetizer. They are incredibly easy to prepare and bursting with flavor. My kids are crazy about shrimp and could devour a whole bushel by themselves, I'm sure! So, whether you share their shrimp obsession or simply enjoy savoring tasty shrimp dishes, this recipe is a grilling masterpiece. Ingredients: 16-20 large shrimp, shelled and deveined, with tails left on ½ cup olive oil 3 cloves of garlic, chopped 1 tablespoon dry oregano 2 tablespoons fresh chopped parsley (or 1 tablespoon dry) 1 teaspoon red pepper flakes ¼ teaspoon salt ¼ teaspoon black pepper How To Make It: In a measuring cup, thoroughly mix together the olive oil, chopped garlic, oregano, parsley, red pepper flakes, salt, and black pepper to create the marinade. Place the shrimp in a 1-gallon freezer...

A Fish Fry Favorite After numerous trials and errors, I have finally perfected a method for making delicious fried catfish. Out of all the wet batters and dry mixtures I've experimented with, this particular recipe has earned the title of my all-time favorite. Everyone who has tried it agrees, and I hope you will too! Ingredients: Frying Oil – preferably peanut oil, but you can use canola or any frying oil of your choice White Flour Cornmeal Catfish fillets – cut into 2-inch pieces Salt Old Bay Seasoning How To Make It: Preheat the fryer with oil to 350 degrees. Mix the flour and cornmeal together in a ratio of 4 to 1. For instance, you can use 1 cup of flour to ¼ cup of cornmeal or 4 cups of flour to 1 cup of cornmeal, depending on the amount of fish you plan to cook. Place the flour-cornmeal mixture in a paper bag or a large covered plastic bowl if you prefer. Lightly season each piece of c...

Shrimp Eatin' at Its Best Grilled shrimp is an all-time favorite accompaniment to any meal in our household. Whether served as an appetizer or alongside a juicy steak, it's simply unbeatable. However, a common challenge many people face is keeping the shrimp moist and tender. Due to their short cooking time, they are prone to overcooking easily. As a result, you might end up with a plateful of chewy, dried-out shrimp. To avoid this, I recommend grilling shrimp with the shells on. This helps retain moisture and shields the shrimp from the intense heat of the grill. Additionally, opt for large to Jumbo-sized shrimp for grilling, as smaller shrimp tend to overcook and become rubbery. Here's how to prepare and grill them: To Prepare: To make it easier to remove the shells after grilling, use kitchen shears to cut along the back of the shrimp, stopping about ½ inch from the tail. This method also facilitates deveining if you choose to do so before grilling. Thread ...

The kitchen can be a bustling hub of activity, with multiple tasks being performed simultaneously to prepare a meal. From heating pots on the stove to cooking or baking in the oven, chopping, dicing, and mincing on the cutting board, and moving between various appliances, it can get hectic. And if you add kids into the mix, safety becomes even more critical. Here are some cooking safety tips to ensure everyone stays safe in your kitchen: Always use cooking equipment that has been tested and approved by a recognized testing facility. Never leave cooking food unattended on the stovetop. Keep a close eye on the food cooking inside the oven. Keep the cooking area clean and clear of combustible items like potholders, towels, rags, drapes, and food packaging. Create a "kid-free zone" of three feet (1 meter) around the stove to keep children away from cooking areas. Prevent tripping hazards by keeping pets away from underfoo...

Have I Died and Gone to Heaven? Isn't it amazing how some things just seem destined to go together? Peanut butter and jelly, milk and cookies, ice cream and cones – they're a match made in heaven. And let's not forget grilling bratwurst and beer. This recipe is not only incredibly easy but also tastes absolutely phenomenal. My dear friends, Bob and Debbie, used to live down the street and were huge fans of this recipe. Every time we had pool parties, they would request it. Bob had a quirky habit of seasoning everything he ate with ketchup, which we playfully called "Bob Spice." I felt honored that this dish was exempt from the Bob Spice treatment. Though they've since moved back to Orillia, Canada, I can still hear Bob saying, "Hey Johnnie! How about you make those Beer Brats this weekend, eh? We'll bring the beer!" Well, Bob, this Labatt's Blue is for you, my friend. Cheers! I love making this dish on a grill with a side burner to sa...

Food for Thought Cooking is not only fun and rewarding but can also be dangerous if safety measures are not maintained. As the holidays approach, cooking intensifies, and it's essential to be vigilant about safety. Here are some alarming statistics that should raise awareness about the importance of cooking safely: • Cooking fires are the leading cause of home fires and injuries. • Every year, there are over 100,000 home fires related to cooking equipment, resulting in nearly 300 deaths and over 4,000 injuries. • Unattended cooking is the primary cause of home cooking fires. • Three out of ten reported home fires originate in the kitchen, making it the most common area for fires. • Among kitchen fires, two-thirds start on the stove. • Electric stoves have a higher risk of causing fires, injuries, and property damage compared to gas stoves, while gas stoves carry a higher risk of fire-related deaths. • A study by the U.S. Consumer Product Safety Commission found that 75 percent ...

I’d like to be, down by the sea . . . Grilled fish is a delightful treat, whether simply seasoned, marinated, or glazed. It's a surefire way to impress your guests and awaken their taste buds. Let me guide you through preparing the perfect fish fillet on the grill, and from there, the possibilities are endless for creating flavorful fish feasts. Now, you might wonder, "How do I prevent the fish from sticking to the grill?" The key is to start with a very clean grill grate. Overlooking this step could result in your fish becoming a broken mess on the grill. Prepping the Grill: • Preheat the grill to high heat. • Place a sheet of aluminum foil on the grate. • Close the grill top and let it clean itself for 10 minutes, burning off any debris from previous grilling sessions. • Open the lid and remove the foil. • Scrape the grill clean using a wire brush. With your grill properly prepped, you're ready to embark on a fantastic fish grilling adventure. Personally...

Potato, Spud, Tater – It's All Good! Looking for a fantastic salad to bring to the beach, for a grill-out, or any party? Look no further than potato salad! While there are countless variations out there, I must admit that mine is simply the best. You don't have to take my word for it – let your taste buds be the judge. It's easy to make and will leave you utterly satisfied. Now, let me share a couple of simple “potato tips” to ensure your spuds are perfect. First, keep your potatoes in a dry, dark, and cool place to prevent them from turning green and bitter. Avoid the refrigerator; they prefer room temperature – a cool closet or pantry is perfect. Remember, if you come across any potatoes with green spots or sprouts, it's best to cut away those portions or discard the potato altogether, especially if it has an odor. Safety first – that's the rule! With these tips in mind, making fabulous potato salad is as easy as can be. My personal favorite potatoes for t...

“Egg-zactly” Perfect Boiled Eggs Can you boil an egg? I know, I know, “insert your favorite joke here.” But believe it or not, many people have asked me how to boil an egg. Well, heck. Before I had any sense I figured that boiling eggs in water for half an hour was the way to go. Little did I know. Over boiling eggs leaves that delightful green ring around the yolk that is oh so appetizing and the texture is something NOT to be desired. That's the way my boiled eggs used to come out. I noticed that my grandmother used to make the most prefect deviled eggs that I had to ask her where she bought her eggs at. I thought that where you bought your eggs, not how you boiled your eggs was the crucial difference, but no. I got learned, now so can you. This method I'm about to reveal is the easiest, fool-proof method out there. Grandma insisted that I should have no real difficulty learning this. She’s right. As the saying goes, “It's so easy even a caveman could do it.” Pre...

A Mouth-watering and Juicy Meat Experience Many years ago, I came across this recipe on a cooking show, and I instantly fell in love with the marinade. It's simple yet packed with big flavor. Originally, the recipe used country ribs, but I prefer using pork loin – it's a little less fatty and incredibly tender. If you're a fan of boneless grilled chops, you're in for a treat, as the pork loin is the same cut of meat used for boneless chops, and it stays delightfully moist and juicy. When using pork tenderloin, make sure to truss it. Don't worry; it's easier than it sounds. All you need is kitchen twine and the ability to tie a simple knot. Just cut the twine and tie it around the pork loin, separating the tying every 2 inches. This ensures a more uniform size, allowing the pork to cook evenly. Ingredients: Olive Oil – ¾ cup Dijon Mustard – 1/3 cup Red Wine Vinegar – 3 tablespoons Savory (dried) – 3 tablespoons Pepper – ...