Tortellini Skewers

This is the easiest appetizer you'll ever make - I promise! If you can boil water, you can make these pretty tortellini skewers, and they look great - especially if you used multi-colored tortellini! Because they're filled with cheeses, they are also one of your more filling appetizers.

All you need to do is cook the tortellini according to the instructions on the package. Put 3 to 5 pieces on each skewer and drizzle lightly with Italian dressing! That's it! I would estimate two to three skewers per person - people love them!

This picture is actually from the bridal shower I threw for Brittany, and I had my caterer serve a similar passed hors d' oeuvres at my wedding.

Kristy

Champagne Sangria

I think this is the first cocktail on the blog, but since celebrating the last day of 2008 and ringing in the new year may be on your agenda tonight, I thought it was appropriate. Here's a twist on the traditional champagne toast that I found on The Today Show's Website to try at your New Year's Eve Party!

Recipe by: Giada De Laurentis

Champagne sangria
• 1 (750 ml) bottle Prosecco or French champagne, chilled
• 1/2 cup orange juice
• 2 cups Mint Simple Syrup, recipe follows
• 1 lemon, zested and thinly sliced
• 1 lime, zested and thinly sliced
• 1/2 cup sliced strawberries
• 5 fresh mint sprigs
• Crushed ice

Mint simple syrup
• 2 cups sugar
• 2 cups water
• 1 cup packed mint leaves

Happy New Year!

Smart Substitutions

I spent about six hours in the airport trying to get home after my holiday travels and read an entire Self Magazine. There is a great section in January's magazine that gives 4 weeks of easy tips that you can take on one day at a time to improve your health. Yesterday's tip (the second in the series) was to make smart swaps and focuses on the foods you can substitute for calorie-packed animal protein. Mushrooms are a good choice according to the magazine, and we've ll heard of the good old portabella burger. You can also substitute other fiber rich foods to fill up without the calories and other health issues that maybe the result of animal protein.

I love this magazine because it has real workouts that are challenging but require little gym equipment and can be done in a reasonable amount of time. I'll be posting more about taking care of your SELF in the future! If you want to read more now, go pick up January's issue or log on to www.self.com. You can create a free account and use all the tools on the website to stay healthy!

Chicken Enchiladas

This is a recipe for chicken enchiladas I got from my sister. I made it a few weeks ago and it is delicious! I didn't get a picture before my husband dove into the dish, but trust me - they look and taste great!

Ingredients:

1 package corn tortillas

Filling:
-2 chicken breasts
-2 bay leaves
-salt and pepper to taste
- 1/2 onion, chopped
-2 cloves garlic, finely chopped
-1/2 cup Parmesan cheese
-1 bag Mexican cheese blend


Sauce:
- 7 oz. can chopped green chilies
-1 can Rotel tomatoes (I prefer the spicy kind, but use the original to keep the heat down in the dish)
-1/3 cup chopped cilantro
-1 cup heavy whipping cream
-1 egg


1. To create the filling for your enchiladas, season chicken with salt and pepper. Boil chicken breasts with onion, garlic, and 2 bay leaves.
2. Shred chicken breasts. Note: Pulling the cooked breasts apart using two forks is the easiest way to shred the chicken. Also, shredding is traditional for enchiladas, but if you're short on time, you can cube the breasts instead.
3. To make your sauce, put all sauce ingredients into a blender or food processor until it reaches a sauce-like consistency.
4. Add 1/3 of your sauce mixture to the shredded chicken. Add 1/2 cup Parmesan cheese and 1/2 bag of shredded Mexican cheese mix and combine all ingredients.
5. Fill corn tortillas with the filling mixture. It only takes about 2 or 3 tablespoons per tortilla if you have the small corn tortillas. TIP: You will have better luck if you slightly warm your tortillas in the microwave to make them more pliable; otherwise, they may tear when you try to roll them.
6. Place rolled enchiladas in 13 * 9 baking dish and top with the other 2/3 of the sauce mixture.
7. Top with the remaining portion of the bag of Mexican cheese blend (optional).
8. Bake at 350 degrees for 20 minutes.

Good news - this dish is gluten free! Don't forget to check the gluten free section of our recipes list for more gluten free snacks and meals.

Broth v. Stock.... What's the difference?

I was posed with an interesting question over the holidays: "What is the difference between stock and broth?" To be truthful, I had no idea, but I've done my research, and while some definitions vary, the general consensus is that stocks are made with a combination of bones and meat protein while broths are made with meat protein alone. Of course, herbs and spices are used to flavor both stocks and broths.

It does beg the question - how can vegetable stock possibly exist? - since there are obviously no bones in vegetables. More than likely, the term "vegetable stock" is a complete misnomer and it is truly a broth.

Does it really matter? Well - sometimes... yes! Stock, because of the utilization of bones has a deeper flavor and more importantly a gel-like substance that forms on the surface if left to cool. The gel is the result of the collagen from the bones used to make the stock. A stock on the other hand is lighter and will not form the gel-like surface because of the absence of collagen in the liquid. In addition, true stocks are often considered an ingredient in making a soup, sauce, or gravy whereas a broth is generally a final product.

Now we know!

Lemon and Dill Popcorn

This is a recipe I made for some family members this year at Christmas. It's a tangy twist on savory popcorn. Some gourmet popcorn recipes are too sweet to me, but this one is both salty and interesting due to the addition of dill and lemon zest.

The recipe calls for 10 cups of popped corn - and while it sounds like a lot - you may want to make two batches. TIP: make 10 cups of popped corn by popping 1/2 cup of kernels.


Ingredients:
-10 cups popped corn
-2 tablespoons melted butter
-1 tablespoons dill
-2 tablespoons lemon zest
- salt to taste


Steps:

1. Make 10 cups of popped corn. NOTE: I think popcorn recipes are best made with an air popper or you can even use a heavy skillet if you don't have an air popper. Just add oil to the pan (about 3 or 4 tablespoons), add the kernels, and pop over medium heat.

2. While the corn is popping, zest roughly two lemons for 2 tablespoons of zest. Also, finely chop the dill.

3. Melt butter and set aside. When popcorn is done popping, spread in thin layer on parchment paper and pour melted butter over corn. Mix well.

4. Sprinkle lemon zest and dill evenly over popcorn.

5. Salt to taste.

Yum!

Kristy

Gadget of the Day: The Pastry Scraper

My husband got me a wonderful Christmas gift this year! Well - he got me several, but one gadget I've wanted for quite while is a Pastry Scraper, although to be truthful... I don't make many homemade pastries. These little tools are designed specifically for the purpose of flipping soft doughs and scrapping up scraps of dough from the work surface, but I find them extremely handy for scooping up chopped veggies and clearing your cutting board. The one below is from Williams Sonoma and cost only $8!

So - whether you make pastries or not - you probably have chopped an onion and been frustrated that the edge of your knife can't carry it all to the skillet.... enter the Pastry Scraper!

Kristy

Easy Marinated Italian Chicken

This recipe is just about the easiest form of a wonderfully marinaded chicken that you will ever taste. My Aunt Venus gave it to my Mom a while back and I was able to make it for the first time for Brian the other night and we both loved it. It has a TON of flavor, and I served it with peas. Pictured above is chicken tenderloins because that is all I had but a chicken breast would probably be the better option!

Easy Marinated Italian Chicken

1 bottle regular Italian dressing

1lb. chicken breasts or cutlets

Garlic salt

In small glass dish (*use glass, as other materials might soak up the smell of an Italian dressing), place chicken breasts face up and then pour entire bottle of Italian dressing over chicken. Let sit overnight or at least 4-8 hours. When ready to cook, pour all contents (chicken + leftover dressing) into a skillet and cook on 350 degrees or Medium/High heat until chicken is no longer pink. Use garlic salt to add a little more taste before serving.

These would also make a great warm appetizer cut up into bite-sized pieces and served on a toothpick!

Enjoy!

Easy Popcorn Balls

The other day my husband and I were attending a Christmas lunch party at the lab that we work in, but we had our interviews for medical school that morning, too! We had no time to go home across town in Miami and grab whatever it was we'd be taking to the party, so we had to figure out something to take that could easily sit in the car during the interview and during errands and wouldn't go bad or melt! Lo and behold... popcorn balls! I made a few changes to a normal recipe to accomodate our tastes and what we had at home. They were a perfect non-super sweet addition to the dessert table and you can always make them as big or as small as the party would call for. This recipe makes about a dozen medium-sized balls.



Easy Popcorn Balls

2 regular sized bags of Kettle Popcorn
1/2 c. light corn syrup
1/2 c. sugar
Dash of salt

Prepare popcorn in microwave as directed, being careful not to overcook. Meanwhile, mix together corn syrup, sugar, and salt in a medium sized pan and heat & stir on low. Add 1-1/2 to 2 bags of popcorn to pan and gently fold popcorn in the sweet mixture with a rubber spatula, being careful not to break the popcorn. Continue folding until all sugar is dissolved and popcorn is well-coated. Rub butter on the palms and fingers of your hands and form popcorn into balls and set on your platter. Let cool.


Enjoy!

Vanilla Icing

The Holiday season is in full swing... and sooner or later you're going to need some icing for those cookies of yours that you're going to let the kids (or husband :) ) sprinkle! This recipe for vanilla icing is a modified version from my buttercream icing. It's less butter and more milk, and makes in a smaller amount so you can double it as needed for however many cookies you are making. We made almost 5 dozen large cookies, though, and this recipe was more than enough to cover them all!

Vanilla Icing
1/4 c. soft or melted margarine
1 t. vanilla
4 T. milk
2 c. powdered/confectioners sugar

In medium size bowl combine all ingredients. Mix by hand until butter chunks are smaller, then mix with mixer to smooth out (no longer than 30sec. to 1min.). Add milk as needed to thin the icing, or sugar to thicken it.

Enjoy!

Word of the Day (and a Healthy Snack!): Edamame

Edamame is the word used for fresh soybeans. You can find edamame sold in their pods or out of the pod. You can usually find them in the frozen food section in traditional or "steam-in-the-bag" forms. I love the steam-in-the-bag variety because they are so fuss-free, but if you find the kind you need to boil, it only takes about five minute.

"But...How do I eat that?" I think this is the quesiton that causes many people to shy away from edamame. If you buy the peeled variety, you can use the protein-packed beans in salads or soups or pretty much any other dish as you would another type of bean. The taste is slightly sweet, but it works in a lot of dishes to up the protein count. You can find a great recipe at this website - where I also found the picture above - for a Three-bean Salad using edamame.

My favorite way to eat edamame however is straight out of the pod as a snack. Just steam or boil your edamame, sprinkle a little salt on the pods, and put a pod in your mouh. You your lips to squeeze the beans out of the pods. YUM! And, a half cup has about 15 grams of protein!

Enjoy!

Kristy

Apple Cider Spice Cake with Cinnamon Glaze

My husband and I are alike in SO many ways, there wouldn't be enough days in the year to count them! The ONE thing we differ on?... Dessert. In every way, shape, and form. He likes fruity desserts, I think dessert is only dessert if it has chocolate as an ingredient. :) Recently when I made our first Thanksgiving meal together, I really wanted a dessert that we would both enjoy. I came across a recipe for a Spice Cake, but didn't have the specific type of pan it required. So I did a little bit of creating and came up with an Apple Cider version that can be cooked in any regular cake pan. It isn't an overwhelming sweet taste, but has a very holiday scent and taste and would be great as an alternative to all the extra-sweet desserts at the table (which I equally love, too!). Try it for your next holiday meal this season!

Cake Ingredients:
2-1/2 c. all purpose flour
1/4c. cornstarch
4t. baking powder
1/2t. salt
2t. ground ginger
1t. ground cinnamon
1/2t. ground nutmeg
1/2t. ground allspice
1/2t. ground cloves
1c. apple cider
3 large eggs
2t. vanilla
1c. unsalted butter, softened
2c. dark brown sugar

Cinnamon Glaze ingredients:
1/2c. sugar
1/4c. buttermilk
1/4t. baking soda
2t. corn syrup
1/4t. vanilla
1/4c. margarine
1/4t. cinnamon

For cake: Preheat to 350. Grease and lightly flour a metal 9 x 13" pan (or two 8" cake pans). Whisk dry ingredients and spices in large bowl. Mix milk, eggs, and vanilla extract in seperate bowl. Beat softened butter into dry ingredients on medium. Add milk mixture and beat on low until smooth. Add the sugar and beat about 30 seconds. Pour batter into cake pan. Bake until toothpick in center comes out clean or about 40minutes. Let cool 5 minutes.

For glaze: Combine all ingredients in medium saucepan. Bring to rolling boil over low heat. Boil for 10 minutes, stirring occasionally. Top cake with glaze and serve warm. (To get an even distribution over cake, use the back of a regular spoon to spread.)

Enjoy!
Brittany

The Garlic Smash

My mom (my own culinary teacher!) recently said I should write a post about how to peel garlic. I was shocked that she didn't know the technique that I have loving dubbed, "The Garlic Smash"! The very best way to get a clove of garlic out of its paper is to take a flat object (I use the flat edge of your chopping knife - it's probably what you will use to cut up the garlic anyway, so it's convenient), and place it on top of the clove of garlic. Use one hand to steady your choice flat object and the other to give it a good firm smash! The clove will separate from the paper making peeling easy!

Photo: courtesy of startcooking.com.

So - mom, and the rest of you faithful readers - happy smashing! And if you have a great way to peel garlic - leave it as a comment!

Kristy

A New Food Network Favorite!

I am in love with this new show (well - its a few months old now) on Food Network called Ask Aida. Here is a snippet about the show from the food network's website:

About the Show
Cooking expert Aida Mollenkamp prepares delicious dishes while solving Food Network viewers' culinary conundrums on her interactive cooking show, Ask Aida. From recipe and ingredient issues to advice on kitchen machinery and tools, Aida will even offer guidance for impromptu parties, feeding a crowd, make-ahead dishes and time-saving tips. Whether it's pies or pasta, grilling or frying, each episode will highlight a specific topic inspired by viewer-submitted video and e-mail questions that Aida will answer as she whips up tasty recipes.

I love that you can go to the show's website and email a question to Aida and she really answers! There is a part of each episode featuring an obscure kitchen device or gadget where they try to stump Aida as to its purpose... but I've never seen her stumped!

Kristy

Frozen to Dinner-ready in 5 min.

In our little newlywed family, we have to be very conscious about how our money is spent each month. One way that we've been able to lower our monthly grocery bill is by buying some of our meat (mainly lean ground beef and chicken cutlets or chicken breasts) in bulk when it goes on sale.

I've NEVER been a fan of defrosting, though. Especially meat. I've taken too many microbiology courses to make me overly-aware of the possible bacteria that could proliferate if I were to defrost something in the wrong way or time frame.

Recently, though, I've started using an old trick of my Mom's that works perfectly for frozen meat! The morning of the day you'll be cooking, place the meat in the fridge. That evening when you're ready to cook, turn your tap water on very hot and start to run the meat (chicken, beef, doesn't matter!) underneath the faucet. Soon the styrofoam bottom will peel away very easily. At that point it's a good idea to seperate chicken breasts, etc., one at a time and run each individual breast under the very hot water until you are able to easily palpate it and it no longer feels hard and frozen. Obviously, with beef and other ground meat you'd just need to run it under hot water until you can peel it off its packaging. I usually like to run it under for about a minute more after that point to ensure that even the middle of the meat is properly thawed.

I've also been told that freezing vegetables works well, too; I'd assume you can apply all these same techniques to thawing them as well!

Happy cooking!

Brittany

Word of the Day: Julienne

"Julienne" vegetables and fruit are common elements of many recipes, but do you know what it means? Thankfully, the process is really quite simple. Just take a sharp knife (we have lots in the Sassy Chef Store!) and cut up your veggies or other required ingredient into thin strips. When all is said and done, your julienne veggies will look something like matchsticks or these julienne carrots originally pictured on marthastewart.com.

Happy cooking!
Kristy

Oreo Cookie Balls

This is a recipe I learned from my sister last night. She learned it from a friend of both of ours named Annette. These little cookies are easy to make and completely delicious!

Ingredients:

1 package oreo cookies

8oz. cream cheese

1 package almond bark

1. Use a food processor to finely chop four or five oreos. Transfer the chopped oreo crumbs into a large mixing bowl and continue until the entire package is chopped.

2. Add 8 oz. cream cheese to your oreo crumbs. Combine so that the cream cheese and oreas are well mixed (my sister just used her hands with plastic gloves on and it worked great!)

3. Toll the oreo-cream cheese mixture into bite-sized balls.

4. Melt several blocks of almond bark in the microwave according to the package instructions.

5. Roll each ball in the bark until fully covered and place on wax paper to set.

6. Optional: You can use both white and dark chocolate bark ad create the drizzled effect in the picture for a "fancier" cookie.

Enjoy! Thanks Kim and Annette for the yummy recipe!

Kristy

Claire's Meatloaf

During my bachelorette party, my sister/Maid of Honor presented me with a great little book of mini-scrapbook pages that had been personally made by each girl at my bachelorette party, and contained tons of their favorite recipes! I'm still working on trying each of them out at one point or another, but one of Brian & I's favorite "comfort" meals has become a super-easy meatloaf given to me by a great friend, Claire (hence its name Claire's Meatloaf!)

Claire's Meatloaf
1 lb. ground beef
1 packet Lipton's Onion Soup Mix*
1 egg
1 small can Tomato sauce
1 Medium-sized potato or 3 carrots
Oregano, optional

Combine beef, onion soup mix, and egg in a medium-sized bowl. Form in a greased loaf pan. Pour 1/2 of the small can of tomato sauce on top. Quarter either potato or carrots and place on top. Cook, uncovered, for 1-1/2 to 2 hrs on 350degrees, or until meat is cooked entirely through. I also enjoy sprinkling 1-2tsp. oregano on top of the tomato sauce layer or potato/carrot layer to give it a little extra flavor!

*Note: If you live near a Publix, their store brand of onion soup mix is fantastic and all I ever use for this recipe!

Word of the Day: Mirepoix

If you've ever watched Emeril, you've heard this term, but maybe you're not sure what he's talking about. Mirepoix is a staple in French cooking and consists of equal parts of carrots, onions, and celery. Usually you saute the combination in olive oil to release the flavors and you may or may not use herbs to season the Mirepoix. Mirepoix is commonly used in soups and as the "background flavors" in many different types of French dishes.

Kristy

Vegetarian Enchilada Bake

This recipe is one of this Sassy Chef's adventures in Vegetarian Cooking. I like the idea of great tasting meals without the meat, but truthfully - they seem hard to come by! Here is a great recipe from Cooking For 2 that is vegetarian and delicious! My husband even ate it without missing the meat! You could also easily make it vegan by using vegan cheese and cutting the sour cream (which is really just a serving condiment in this recipe anyway!).

This Vegetarian Enchilada Bake is filling and healthy! One of my favorie things about Cooking For 2 is that they include the nutrition information right below the recipe. This particular recipe has 286 Caloris, 11 gams of fat, 5 gams of fber and 12 grams of protein in a single piece! The recipe is also gluten free because you use corn tortillas.

INGREDIENTS
1 cup shredded zucchini
1 tablespoon finely chopped sweet red pepper
1 garlic clove, minced
1 teaspoon olive oil
3/4 cup frozen corn
3/4 cup black beans, rinsed and drained
1/8 teaspoon salt
1/8 teaspoon ground cumin
3/4 cup salsa
2 tablespoons minced fresh cilantro
3 corn tortillas (6 inches)
3/4 cup shredded cheddar cheese
Sour cream, optional

DIRECTIONS
In a large skillet, saute the zucchini, pepper and garlic in oil until pepper is crisp-tender. Add the corn, beans, salt and cumin; saute 2-3 minutes longer. Stir in salsa and cilantro. Place a tortilla in the bottom of a 1-1/2-qt. round baking dish coated with cooking spray. Spread with 2/3 cup vegetable mixture; sprinkle with 1/4 cup cheese. Repeat layers twice. Bake, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Let stand for 10 minutes before serving. Serve with sour cream if desired. Yield: 3 servings.

Just remember that the recipes in this book are designed to feed two people! Ideal for a couple without kids or a single person with one night of leftovers! If you're having guests though, double up the recipes! I like a spicier dish, so you can easily add jalapeno or more red pepper to up the heat! My version was doubled and easily fed 3 people with leftovers. Chips and salsa are a simple appetizer that work great with the Mexican flavors in this dish!

Kristy

Easy Ritz Bruschetta

This is an amazing appetizer that has become a favorite of my husband's. I started off with a recipe on the back of a Ritz crackers box, if you can believe it! I adjusted it to his tastes to make what is now a recipe more suited to my husband's likes. It's perfected for serving Hubby right when he gets home from work and wants something to snack on while dinner is finished, or a great passed appetizer at a small party or gathering. Of course it's best served warm, so plan accordingly!

Easy Ritz Bruschetta
1c. chopped plum tomatoes
1/2c. shredded mozarella cheese
1/2c. chopped green bell pepper
1/4c. Italian dressing
4 T. shredded parmesean cheese
15-35 Ritz Crackers
Garlic salt & Basil

Preheat oven to 400degrees. Mix tomatoes, cheese, bell pepper, and dressing. Add garlic salt and basil to taste. In a glass pan, spray bottom with Pam or Canola oil. Line Ritz crackers and put a spoonful of mixture (about 2T.) onto each cracker. Bake 8-10min. or until crackers are warm and barely soft. Serve warm.

Enjoy!
Brittany

Pumpkin Seeds

So although this might come a little late for some... others may enjoy the festiveness of a pumpkin well into the fall and Thanksgiving holiday! I wanted to let everyone know of a family tradition in my family... cooking pumpkin seeds!

It's very simple... after you've gutted your pumpkin (for Halloween, Pumpkin Pie, whatever purpose you so choose) seperate the seeds from all the gooey mess and rinse them off with water and blot dry. Lay them out on a cookie sheet covered with foil. Salt lightly. Put in the oven on 350degrees and bake for 5 minutes. Eat warm!!

Weekly Menu and Shopping List

Here's a simple way to build a file of weekly menus and simply grocery shopping.

First, create a list of meals you want to prepare for the week. Put some thought in to it and try to pair meals with similar ingredients or "convertible leftovers" (for example, leftover roasted chicken may become chicken tacos the next night).

Once you've created your list of meals, make a complete grocery list on your computer and save it by Date (e.g. "October week 2" or "November 7-12"). Include all of the ingredients for each dish, even if you know you already have it. This part takes a bit more time up front, but it will save you tons of time in the long run!

Print your list and go shopping in your kitchen first. Mark off any items you have and then head out the door to the grocery store!

On weeks that you have more time, use this system to create a new menu and grocery list. When you don't have the time - make the system work for you and just open up and old menu. Your grocery list will be pre-made and ready to go! Because you put all of the ingredients on it the first time, you can head back to the kitchen to mark off the items you have, then ..... Just print, and go!

Leave your favorite grocery list system or template as a comment! We love your ideas too!

Word of the Day: "Fold"

I've decided to take on the fun task of "Word of the Day" Friday today... and you must all know that I am much newer at this "being fabulous" in the kitchen thing than my amazing counterpart, Kristy. However, "fold" is a word that had me puzzled until quite recently, so maybe it's a word that others like me out there still don't know and need a little push in the right direction to finally understand just what in the WORLD they're talking about!

According to the Food Network, "Folding is a technique used to prevent deflating a light and airy mixture--such as whipped cream or egg whites--when combining it with a denser mixture.."

They go on to say the following:

1. Using a spatula, add a quarter of the whipped ingredient to the denser mixture and stir together gently to lighten up the base.

2. Then add the rest of the whipped ingredient and begin folding: Reaching into the center of the bowl, cut vertically through the two ingredients. Then pull the spatula out to the edge and up, gently folding the denser ingredient over the mixture.

3. With your other hand, rotate the bowl as you go. Keep folding until the mixtures are just combined. Don't over-mix or you'll deflate the whipped ingredient.

You can also view their short video on Windows Media by clicking here!

And note: rubber spatulas are about the best tool to use when folding any ingredients. You can find some great ones at our store!

Have a great weekend,

Brittany

Eggless Banana Waffles

I have heard that you can use a banana as a substitute for eggs in some recipes, but I had never tried it out until I one Saturday we didn't have any eggs. My husband was getting sassy himself because on saturday he gets waffles. I decided to try out the substitute and see what happened!

All you need to do is substitute one whole mashed banana (kids would love helping with the mashing part) for each egg in your favorite waffle recipe. Wisk away and get it in the waffle iron. They're delicious, egg free (cuts the cholesterol!), a vegan friendly substitute (still, check your waffle mix to be sure it's vegan friendly), and decidedly more flavorful than regular old waffles. You can add chopped nuts if you want something even a little more special!

You can try out this egg substitute in any recipe you want really, but remember, the banana will add flavor unlike some other substitutes, so you want to make sure it will compliment your recipe. For many breads and sweeter recipes, bananas work great!

Now my husband is disappointed when we are out of bananas and only have eggs!

Maintaining a Healthy Weight

Recently my Mom passed on a list that she received from one of her aerobics instructors in Southlake, who had gotten it from MSN's Health section. Wanting to be a physician myself, general health is so important to me- as is people realizing that dieting is not part of that picture! It will only make you frustrated and temporarily lose a few pounds to be on a "diet." The key is healthy LIVING! And since so often our health is dedicated to what we're eating, I had to share it with you guys, too!

10 Habits of People Who Maintain Healthy Weight

They don’t diet.
They keep track of their weight.
They exercise regularly.
They stop eating when they’re full.
They don’t solve problems with food.
They don’t surround themselves with temptation.
They allow themselves treats.
They eat breakfast.
They move, stand and fidget more.
They don’t skip meals.

To these I wanted to add also that taking a multivitamin every day is a great way to keep your body and immune system at peak performance.

Happy Wednesday!

Brittany

Cost Comparison: Holiday Turkeys

This is straight out of one of the Sassy Chefs' favorite magazines - Real Simple. This month's issue has a comparison of the cost of the most popular brands of Turkey, and it's worth passing along.

Butterball (frozen): $1.20 / pound

Bell & Evans (fresh): $2.10 / pound

Eberly (Organic): $2.65 / pound

Empire Kosher (Fresh Kosher): $2.90 / pound

Heritage Foods USA (Mail Order): $12.00 / pound

More expensive doesn't necessarily mean better, but it may mean more convenient. Remember that it takes 2-3 days in the fridge to thaw a 12-16 pound turkey, so buy early and thaw early. Otherwise, you may have to pay more for a fresh turkey at the last minute!

All that is Aprons

What Sassy Chef would be caught in the kitchen without a most fabulous apron?? The internet is a great resource to find one-of-a-kind buys for aprons that will be a "dress to impress" factor even if your guests arrive a little early. My favorite sites to explore are:

-Sassy Chef Aprons: This online store makes limited edition aprons one at a time... so yours is custom made at the time of your order! Below is the "Haiku" edition that can be ordered here.

-Callie Micks: This online store has a great selection of a little more classic styles, and even have shorter half- aprons. The website claims that you can also have any apron custom ordered. Below is the "Julia Apron" found here.

-Dorothy's Aprons: If you're SO fashionista that you're able to sew your own apron, and want the challenge of a vintage pattern... check out this website with several free patterns that are downloadable directly from the site!

And my favorite??

-Jessie Steele: This site has an enormous collection, and the site claims that most orders can be shipped within 24 hours! Below is the "Traditional Snowflake Apron" from the Fall/Holiday 2008 collection. I'm OBSESSED with bows and love the gold bow detailing on the side! They have a great collection of Hostess aprons, Chef's aprons, Children's aprons, and great little oven mitts that are sure to be a hit in your kitchen!

Many of the Jessie Steele aprons, as well as a great collection of others, can be found in our Sassy Chef Store located on the top right hand corner of the blog!

Happy Halloween!

Brittany

Word of the Day: "Deglaze"

Chefs all over the world are deglazing their pans, but … what does that mean?

Luckily, deglazing is simple. It is the process of using a “deglazing liquid” to loosen the cooked and caramelized bits from the bottom of your pan. First, you want to remove the main dish, say a roasted meat for example, and then pour off the excess fat from the pan. Then add a few tablespoons, or enough to cover the bottom of your pan, and use a spatula (here comes that rubber spatula again!) to loosen the caramelized bits from the bottom of the pan. Allow the liquid to come to a boil for just a few seconds and then remove from the heat.

But why?: Those caramelized bits that stick to the bottom of the pan are packed with yummy flavor and the liquid makes a great start for gravies and sauces.

One more thing: Your deglazing liquid can be just about any liquid you choose, but most often it is water, stock, lemon juice, or wine. Just make sure the wine gets in the pan….

Deglazing: It doesn’t just sound fancy…. It’s sassy!

Creamy Baked Chicken Sandwiches!

This recipe is a casual version of a dish that was served at a formal event I attended recently. It's a great hot sandwich that is easy to make and just that "something different".



Ingredients:

4 boneless, skinless chicken breasts
½ package frozen spinach
½ cup sour cream
1 package refrigerated biscuit dough
Salt and Pepper to taste

1. Preheat oven according to directions on biscuit package.


2. Cut thickest 1/3 of chicken breasts away from the remainder of the breast. Pound thinner portion with meat pounder (or the class substitute for a meat pounder– the edge of a can of veggies). You can save the remaining portions for a grilled chicken salad, etc, but the thinner portion of the meat is best for this dish!


3. Season both sides of the chicken with salt and pepper and place on baking sheet. Put chicken in oven fro approximately 15-20 minutes. (This step will depend on the temperature used in step one. For a 400 degree oven, 15-20 minutes should be great!).


4. While chicken bakes, roll out biscuits into larger flat circles.


5. Combine spinach and sour cream into a creamy mixture. You could also use ricotta cheese if you prefer it over sour cream. The measurements above are approximate, but you want a creamy spinach mixture to stuff your sandwich with!


6. Remove chicken from the oven. It will NOT be all the way cooked through but should have a good start.


7. Place one biscuit below each chicken breast on the baking sheet. Then add spinach and sour cream mixture on top of chicken breast and spread in an even layer. Add another biscuit to form the top of your sandwich and press the edges of the two biscuits together on each side of the chicken breast (you don’t need a “seal” all the way around; just enough to hold the sandwich together!)


8. Put sandwiches back into the oven until the biscuits are golden brown.
   

So - there.... proof that you don't need a panini grill to make a tasty hot sandwich!

Kristy

Keep some Toothpaste in the Kitchen!

Some of you may have heard of this one, but it works so well, it’s worth sharing. Lots of dishes require some kind of base of garlic and onion, but there is absolutely nothing sassy about smelling like the two tasty companions. Though there are several new smell-cutting soaps on the market, I think this tip works the best.



The solution: you can remove the smell of dinner’s preparation with a little dollop of toothpaste. Make sure to scrub it all in and under your nails and rinse. Voila! Dinner is done, and you're back to sassy.

Kristy

Homemade Buttercream Icing

In light of Kristy's post about the fabulousness that is rubber spatulas, I wanted to post a quick recipe that you could use those great rubber spatulas to frost with! For my husband and I's one month anniversary I wanted to make a cake inspired by our white almond cake with buttercream frosting wedding cake:

So, in being a sassy chef myself, I took the quick & simple way with the cake- buying a simple white cake mix from the grocery store, and added a little splash of almond extract to the final product before it baked. The buttercream icing was worth every second of making from scratch, though.

Homemade Buttercream Icing

1/2c. solid vegetable shortening, 1/2c. butter (softened), 1t. clear vanilla extract, 4c. (apprx. 1lb) sifted confectioner's sugar, 2T. milk.

In large bowl cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. Re-whip before using.

Here's my finished product! (I mean... it resembles our wedding cake enough, right?!) Let's be honest... the husband didn't care how it looked, but he loved how it tasted! We licked that bowl of icing 'til it was good and clean!

Happy cooking!

Brittany

Word of the Day: Chiffonade

There are lots of cooking words that may get you a little out of your comfort zone in the kitchen. Fridays are going to be the day I dedicate to taking those confounding and frustrating terms you see in recipes and making them sassy again.

Chiffonade:

Definition: A chiffonade is simply the technique which takes green leafy herbs or baby spinach and cuts them into long thing strips by first stacking the leaves, rolling them up burrito-style, and cutting into thin strips.

But why?: Chiffonades are an easy and efficient way to cut up your herbs and they also make a professional looking topping for soups, pasta dishea, and nearly any other dish.

And - the photo is straight off of Wikipedia, so let's give credit where credit is due.

If you could only have one kitchen gadget.....?

It would have to be the rubber spatula. No sassy chef would be caught in her apron without one! Truly the tool of the kitchen savvy, the rubber spatula has no match as far as versatility and functionality go. The only potential contender is the silicone spatula.... which is basically a high tech version of the rubber variety.



So, if you don't have one - get a couple of rubber spatulas and know you've made a great purchase by considering the many potential functions of the rubber (or silicone) spatula - because this type of spatula is certainly not limited to flipping pancakes or shoving around bacon. You can find some of the best available in my "Sassy Chef Store" - the link is to the right!

Top 10 uses for Rubber Spatulas in the Sassy Chef's Kitchen:



1. Folding the dry ingredients to the wet ingredients.



2. A tool for collecting the excess from your mixing bowl and licking.... to check the flavor of course.



3. Smooth icing over your first ever home-made (that means it doesn't come out of a box) cake.



4. A prop to waive around and help you look really angry when your kids stick their fingers in the icing.



5. You can stir and rotate items in your best non-stick without scratching the delicate surface.



6. You can smack your husband with it when he puts your best non-stick in the dishwasher.



7. How did we ever get shortening out of measuring cups without rubber spatulas?



8. You can also use it to get play dough out of measuring cups after your second-grader's sleep-over.



9. Any sassy chef looks occupied (meaning, too busy to carry out the trash) with a rubber spatula in her hand.



10. And in the spirit of #6, you can smack your husband if he refuses to help you out with that trash!

What is a Sassy Chef?

The Sassy Chef:

1. Is capable of stirring sauce while her nail polish dries.

2. Has a social life that doesn't leave time to look up words like chiffonade, souffle, and roux.

3. Cares more about whether her favorite pair of jeans will still fit than reading labels.

4. Wants it to taste like it took hours.... in about 10 minutes.

5. Likes flexing her creative muscle in the kitchen.