Toaster Ovens - Are They A Worthy Purchase?

If you've never used a toaster oven before, you may not understand the benefit of owning one. You're probably used to using your big, bulky oven for most of your baking needs. It gets the job done, right? Maybe you live in small apartment or college dorm and don't even have the space for an oven. The fact is, modern toaster ovens are a wonderful addition to any kitchen, and in many cases can replace the utility of a regular, full sized oven.

If you're interested in purchasing a toaster oven, I HIGHLY recommend reading my site on Toaster Oven Reviews which includes reviews from all of the top manufacturers, including several Breville toaster oven reviews.

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Grilling and Smoking Chicken

Chicken is one of my beloved meats to cook. It is low in fat, high in protein, and if
cooked correctly, it will definitely be a crowd pleaser. There are many dissimilar
recipes for grilling and smoking chicken, and I have included my two beloved
recipes below. I am known as The Smoker King, and I am the author and
Webmaster of "Outdoor Cooking: Barbeque, Sauces, Mops, Rubs," so you can bet
that my beloved way to cook chicken is outdoors, on a grill or smoker.

The first recipe is one that I use when I cook chicken fajitas. The marinade gives a
tequila-lime twist to the chicken, which is great for Mexican-type dishes. The
second recipe is my take on the preponderant beer can chicken recipe. straight through my
experience, I have found that placing the chicken on a beer can throne while it is
smoking produces a juicy, tender bird. Smoking chicken is one of my beloved ways
to cook chicken, and after you have tried this recipe, I believe that you will categorically like
smoking chicken too.

Meat Casseroles

Grilled Tequila Lime Chicken

Ingredients:

4-Chicken Breasts

2-Cups of Margarita Mix (I prefer Mr. And Mrs. T's)

1/2-Cup Vinegar

1/2 Cup Olive Oil

1-Tbsp Onion Powder

1-Tbsp Garlic Powder

1-Tbsp Cajun Seasoning

Lemon Pepper

Option for a kicked up version: Add one shot of Tequila

Recipe:

1. Trim chicken breasts to remove fat

2. Using the flat side of a meat tenderizer, pound the each chicken breast until they
are about 3/8 to 1/2 inch thick.

3. Mix all ingredients into a bowl just big enough to hold the chicken breasts while
they are fully covered in the marinade.

4. Add chicken breasts, and refrigerate for 1/2 to 1 hour. The longer they stay in
the marinade, the more Tequila lime taste they will have.

5. Season both sides of the chicken with Lemon Pepper before grilling.

6. Grill over medium heat for about 3-5 minutes per side. Times may vary
depending on heat, just make sure that the meat is white throughout the breast,
and the juices run clear.

This is a great recipe for chicken fajitas.

Here is my recipe for Cajun smoked, beer-can chicken.

Injection Ingredients:

1. A 3 or 4 pound chicken

2. 1/2 cup melted butter (room temperature)

3. 2 tablespoons of Tony Chachere's seasoning (more for a spicier chicken)

4. 1-teaspoon garlic powder

5. 1/2 cup vinegar

Rub Ingredients:

1. Olive oil

2. Tony Chachere's seasoning.

Mop Ingredients:

1. Apple Cider

2. A Spray Bottle

Other:

1. A beer of your option (1/2 full)

2. 3 cloves of garlic

3. About 3 tablespoons of chopped garlic

Directions:

1. Whisk all injection ingredients together.

2. Using a kitchen syringe, inject the liquid into various spots on the chicken. Try to
be even as possible, injecting about 1/2 of the compound into the breasts, and the
other 1/2 throughout the rest of the chicken.

3. Rub the chicken down with olive oil, and apply an even layer of Tony's to the bird.

4. Drink half of the beer, widen the opening at the top of the can, then put the garlic
and onion in the can.

5. Place the bird on the can. It should sit up by itself.

6. Preheat your smoker to about 250 F degrees. I use hickory for chicken, charcoal
works well too.

7. Put the chicken on the smoker and spray the chicken with the apple cider about
every 30 minutes.

8. Smoke the chicken for 3-4 hours, or until the internal temperature of the thickest
meat reaches 180 F Degrees.

I hope you enjoy both recipes as much as I do. You can find many more at my
website listed below.

Grilling and Smoking Chicken

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How To Reduce The Cost Of A Family Meal And Still Make It Tasty

If you need to make your money stretch that little bit further then, a good place to start is by reducing the cost of the family meals. The challenge is saving money without compromising the taste of the food you cook.
The following ideas should help you achieve this:
One way that people waste a lot of food is because they do not preserve it properly so that it lasts longer. For example, when you buy green leafy vegetables like lettuce or spinach wash it thoroughly in clean cold water and add a little vinegar. Rinse the vinegar off with more water and remove any excess moisture with a dry cloth. Once it is dry place the lettuce in a sealed and air tight container or bag and place it in the fridge until ready to use. By doing this the lettuce or most green leaf vegetables can keep for an extra 5 or 6 days.
Do not rinse vegetables that are grown in the ground until you are ready to eat or cook them. This goes for vegetables like potatoes, carrots and turnips. The reason for this is because the soil acts as a preserver and protects the outer skin from mould and rot.
When cooking a main course think ahead by reducing the main portion of the meat by adding extra side dishes like roast vegetables, rice or pasta. Even bread as this is quite good at filling you up.
Find creative ways to use or recycle stale food. For example, stale bread can be used for bread and butter pudding or baked jam tarts. Stale oat or wheat biscuits can be used as the biscuit base for cheesecakes or a variety of desert pies.
Try and use cheaper cuts of meat for the Sunday roast. Instead of the more expensive loin cuts use shoulder or rib. The cheaper cuts can also be used for soups, stews and casseroles which can be made in large quantities to feed the family for several days.
When shopping at the supermarket train your mind to focus on sale and promotional items. For example, stock up on essentials that are on sale. Stock up on bread when it is on sale and store it in the fridge to make it last longer.
Buy eggs in bulk and put them in the freezer and use them when you need them for making omelettes or cakes. Do the same with the meat you buy, freeze it until you need it.

As a full time writer, Peter Nibley researches and writes articles on subjects he is passionate about. You can visit his new website at http://www.creditscorescalereview.com/ which provides information relating to credit score scale advice.

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How to Make Quick and Easy Casseroles to Feed Your family

Casseroles are all the time an easy way to get ready meals. They merge several ingredients manufacture lots of sides unnecessary, they bake while the cook does other things, and they can be salutary alternatives to fast food. To help the busy cook, we are posting recipes here for Snowcapped personel Broccoli and Ham Casseroles and a Quick Pizza Casserole. The Snowcaps are excellent for brunch since they are individually baked so no cutting and serving is necessary. And broccoli, ham, and egg whites fit perfectly into the type of food habitancy enjoy at brunch. They are also a good way to get kids to eat broccoli. The idea of their own size and the white topping is lively to kids. And who doesn't like pizza? This casserole is also lively to all generations.

Snowcapped personel Broccoli & Ham

Meat Casseroles

1 pkg (10-oz) icy cut broccoli
2 cups fully cooked ham, chopped
1/4 cup onion
3/4 cup light mayonnaise
3 egg whites
1 tsp dry mustard
2 tbsp grated Parmesan cheese

Thaw broccoli in a colander under hot running water. Drain well and evenly divide among four 10-oz custard cups. merge the ham with the onion and 1/4 cup of the mayonnaise; spoon over the broccoli in the custard cups.

For the topping, in a small mixer bowl with mixer on high beat the egg whites until stiff peaks form. Stir the remaining half cup of the mayonnaise and the mustard together. Fold the mayonnaise mixture into the egg whites. Spoon the egg whites over the ham. Sprinkle the Parmesan cheese over the egg whites. Bake in a preheated 350 degree oven for 15 to 18 minutes or until the topping is golden brown.

Quick Pizza Casserole

6 oz fettuccine*, broken up
1 pkg (3 1/2-oz) sliced pepperoni
1 jar (15 1/2-oz) pizza sauce
1 1/2 cups shredded mozzarella cheese
1 can (4-oz) sliced mushrooms, drained
1 can (2.25 oz) can sliced pitted ripe olives, drained
1 tbsp grated Parmesan cheese

Bring 8 cups of hot water to boiling. Add the fettuccine, boil gently for 8 to 10 minutes until tender. Drain; return to the pan. Cut the pepperoni slices in half and add to the fettuccine. Stir in the pizza sauce, 3/4 cup of the mozzarella cheese, mushrooms, olives, and the Parmesan cheese. Change the mixture to a baking dish that has been sprayed with nonstick cooking spray. Sprinkle the remaining mozzarella cheese over the top. Bake in a 400 degree oven about 15 minutes or until heated through.

*Use whole-wheat fettuccine for an even healthier dish.

Enjoy!

How to Make Quick and Easy Casseroles to Feed Your family

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Yikes! The Turkey Is Done, But the Guests Are Delayed! How Do I Keep My Thanksgiving Dinner Warm?

The turkey is done, but where are the guests? Winter weather and too much traffic can slow down cars and planes. And then there are those who live around the corner from you but are chronically late for everything. Don't invite them next year. Find prompter friends. But that doesn't solve this year's problem: how to keep food at a safe and appetizing temperature while waiting for dilatory diners. This article will cover holding techniques used by experts.  But first, some basics about food safety and the definition of a cooked turkey.

ETHEL TIERSKY, the editor and frequent author for http://shelflifeadvice.com,has been a free-lance writer since 1963 and a food safety fanatic for even longer. She has published dozens of magazine articles and co-authored 14 grammar texts and readers for adults studying the English language. Developing http://shelflifeadvice.com has kept her busy since retiring from her teaching position as associate professor of English at Harry Truman College in Chicago. Some of her other writings for the site include "Don't Let Those Food Expiration Dates Scare You," product write-ups on mayonnaise and water, and "Pyrex Glassware: Is It Safe to Use?"

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