Happy New Year Fellow Foodies! Please note that I may earn a small commission from purchases made through product links in this post. As an Amazon Associate I earn from qualifying purchases. Have you made any resolutions about your health for 2020? Let’s face it, we are all getting older and have come to the realization, that our physical health should be a top priority. Don’t spend all your time searching the world wide web for advice on the latest diet fad, or what food, this week, is “bad,” for us to eat… Instead, stay right here…read on…and join me in making 2020 the most healthy year yet! I admit,…
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Introduction to Cooking With Wine
A wine labeled “cooking wine” is usually an inferior wine that would not be drunk on its own. It typically lacks distinction, and ironically, flavor. Sometimes they are loaded in salt and preservatives. A good home chef will never use these products, but instead use a good quality wine, they would drink on its own. Be sure to use wine which compliments the food with which it is paired. That being said, there is no need to spend a fortune on wine destined for sauces and stews. Some of those $10 bottles can taste delicious and will make a significant difference in your cooking applications. Alternative to wine If…
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Cheddar Cheese is the Perfect Ingredient
Cheddar cheese is one of the most popular types of cheeses of all time and it is absolutely my favorite. Did you know, the orange color of cheese dates back to the 16th century England, when cheese makers would pass off a lower quality of cheese by adding saffron, then eventually, ANNATTO. In former times, only affluent Cheddar lovers could afford the expensive full-cream cheeses with its creamy-yellow color. By adding the coloring agent, cheese makers could take low fat cheese and sell it as full fat cheese. It is the fat that gives the color to the cheese. ANNATTO is derived from the seeds of the Achiote tree, which is…
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Streamline Your Cooking With Frozen Vegetables
Have you ever considered buying frozen vegetables? Frozen vegetables are a convenient, time-saving short cut when preparing meals at home. Perfect for soups and stews (where the vegetable is NOT the primary ingredient), these packaged foods sometimes hold flavor better than their fresh counterpart, especially when the vegetable is out of season. I would never recommend using frozen vegetables in a fresh salad; or frozen onions in a French Onion Soup, however, they work well in hearty dishes cooked in a slow-cooker, such as the Bachelor Beef Stew below. Which frozen vegetables are best to buy? Not all vegetables are worth buying from the frozen food department. Vegetables with a…
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Autumn Flavor Filled Chicken and Dumplings
Being an avid home cook, over the years I have tried many chicken and dumplings recipes; including both of my grandmother’s versions. Although this recipe is simple, it does take about 90 minutes but the deep, full flavor will be so worth it on a cool autumn evening. The key is cooking not only thighs but also wings. If you prefer white meat, you can substitute the thighs for breast, however, you will sacrifice some flavor. My husband is NOT a fan of leftovers; however, THIS chicken and dumplings, he REQUESTED to take for lunch leftovers. To make the stew: 2 ½ pounds bone-in, skin-on chicken thighs 1 teaspoon table…
