Archive for September, 2008
Cooking Tips & Tricks
Sep 28th
~ “To make your dish taste just perfect, my secret ingredient is to add a little cayenne pepper” – Mamaw Jane Montgomery, Port Gibson, Mississippi (the best cook I know)
~ “How can a nation be great if its bread tastes like Kleenex?” – Julia Child
~ “An egg slicer can be used to slice strawberries, olives, and mushrooms for pretty garnish.”
~ “To decorate a child’s birthday cake, take them to the local dollar store to find their favorite little toys (plastic animals, army men, motorcycles, little tea sets, etc…) and use them as cake toppers. This is cheaper than official cake decorating kits and the children have a fun toy to play with after the party.”
~ “Saving various amounts of leftover vegetables from each meal in small freezer bags is a great way to “save up” ingredients to make homemade vegetable soup or pot pie.”
~ “Make FAMILY SIZED SUBS with one long loaf of French Bread… Wrap in foil andn use while camping or picnicing.”
- Tips from: Kelly Hutto, Starkville, Mississippi
~ “Food… can look beautiful, taste exquisite, smell wonderful, make people feel good, bring them together, inspire romantic feelings…At its most basic, it is fuel for a hungry machine.” – Rosamond Richardson
Sep 27th
“Come Lord Jesus, be our guest,
And may our meal by Thee be blest.”
~Attributed to Martin Luther (1483-1546)
Want to Win a Free Cookbook?
Sep 26th
I have designed a survey to try to figure out what you, as the readers, want from my site. Please offer your comments, suggestions, critiques, and ideas! I want to develop newsletters that people are excited to read and enjoy. So, please take a few minutes to take my survey to let me know what you think. As an incentive for taking the survey, I’m going to do a drawing for a free cookbook when they come out! One lucky winner will be among the very first to received an autographed copy of the “Cooking with Ellen” cookbook!
So, make sure you take the survey and enter your name and email address at the end to qualify for the drawing!
Q & A
Sep 25th
“Do you have any healthy recipes to freeze? I’m going to have a baby soon and I want to freeze a bunch of meals so I won’t have to cook after she gets here.”
- Becky Sharpe, Alaska
Answer:
Cooking ahead is a great way to prepare for busy weeks and months. Something I enjoy doing is doubling almost any recipe I make and putting half of it in the freezer for later. Most recipes will freeze well if you wrap them well before freezing, but here are some good recipes that we make that I know freeze really well:
Soups:
- Taco Soup
- White Chili
- Chili
Beef:
- Beef ‘N Bean Burritos
Chicken:
- Chicken Pot Pie
- Stuffed Chicken Florentine
- Parmesan Chicken & Veggie Pasta (I haven’t frozen this one, but I have frozen a similar dish & it worked great)
Other Main Dishes:
- Mac & Cheese
- Pizza (double or triple the crust recipe and freeze – pull out and fix as needed)
Other Ideas:
Breakfast:
- Ever-Ready Bran Muffins – keep in the refrigerator for 6 weeks to dip out and bake when needed
Breads:
- Most all of the Breads on my site freeze very well to be used later
Thanks for the question and congrats on the new little one!
If you have a favorite cooking tip, trick, story, or quote, or if you have a cooking question, please share it with me at nutrition.ellen@yahoo.com so that others can benefit from your great idea!
Chicken Tortilla Bake
Sep 24th
This recipe tasted delicious and didn’t get dry like alot of tortilla chicken dishes do. I substituted kidney beans for the corn because were were out of corn and it still tasted delicious!
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon + 1 teaspoon olive oil, divided
1 can (16 ounces) refried beans
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, drained
8 flour tortillas (8 inches), cut into 1-inch strips
1 can (11 ounces) Mexicorn, drained
2 cups (8 ounces) shredded cheddar cheese
In a large skillet, saute the chicken, cumin and salt in 1 tablespoon oil until chicken is no longer pink.
Combine the refried beans and tomatoes; spread 1 cup into a greased 11-in. x 7-in. baking dish. Top with 24 tortilla strips; layer with half of the corn, bean mixture, chicken and cheese. Repeat layers.
Using remaining tortilla strips, make a lattice crust over filling; brush with remaining oil. Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted.
Yield: 6 servings.
Recipe submitted by: Wendy Gullett, Starkville, MS



