PINEAPPLE-CUCUMBER SALSA
Yields: 3 ½ Cups
Ingredients:
1 20oz can pineapple tidbits in juice, drained
1 ½ cups cucumber, peeled and finely chopped
1/3 cup purple union, finely chopped
2 T sugar OR Splenda
3 T fresh lime juice (about 1 lime)
1/8 tsp dried crushed red pepper
Combine all ingredients in a large bowl; serve immediately or may be covered and chilled. Serve with grilled fish, chicken, or pork.
Per ½ Cup: Calories 54, Fat 0.1G, Carbohydrate 13.6G
Monday, October 31, 2011
Saturday, October 22, 2011
APPLE & PEAR SLAW...In Perfect Season!
APPLE & PEAR SLAW12 Servings
1/2 cup cider vinegar
2 tablespoon brown sugar
4 teaspoons poppy seeds
1 teaspoon Rosemary Sea Salt
1/2 teaspoon black pepper
4 cups Granny Smith apple, thinly sliced (about 1 large apple)
4 cups pear thinly sliced (about 1 large pear)
2 (12-ounce) package cabbage-and-carrot coleslaw
INSTRUCTIONS:
Make-ahead tip: The dressing can be made up to one week in advance; cover and chill.
Slice the fruit, and toss it with the coleslaw mix and dressing in the morning.
1. Combine first 5 ingredients in a small bowl; set aside.
2. Combine apple, pear, and coleslaw in a large bowl; stir in dressing. Chill up to 2hours.
Friday, October 21, 2011
The Chef's Hat...Toque!
The original Chef's hat was a floppy style of hat. Later cardboard was put into the hat to make it stand tall. The toque is supposed to have one hundred pleats, to represent the minimum number of ways a good chef can prepare eggs. The Culinary Guide, master chef Escoffier lists 202 ways to prepare eggs, excluding omeletts, which are another 82 recipes and a not that "using the basic recipe for Omelette Norvegienne it is possible to produce an almost infinite number of variations of this type of omelette. Thursday, October 13, 2011
Miracle Noodle
Have you heard about the new "Miracle Noodle"? If not, here it is. What a great new product to help many of us lose weight and control our carbs in our diets. Here is the news...
* made of naturally water soluble fiber with no fat, sugar, or starch.
* contain zero net carbohydrates and zero calories, no gluten -made of a healthy natural fiber called Glucomannan.
* wheat & gluten free and kosher.
* Easily absorbs the flavors of any soup, dish, or sauce.
* are instant and come in a variety of styles
* have shown beneficial effects backed by medical studies for Type II Diabetes, Constipation, Obesity, and Cholesterol!
* contain zero net carbohydrates and zero calories, no gluten -made of a healthy natural fiber called Glucomannan.
* wheat & gluten free and kosher.
* Easily absorbs the flavors of any soup, dish, or sauce.
* are instant and come in a variety of styles
* have shown beneficial effects backed by medical studies for Type II Diabetes, Constipation, Obesity, and Cholesterol!
No gluten, No fat, No sodium, No sugar, No Calories...No GUILT!
To get information on purchasing the "Miracle Noodle" visit our e-store: http://shop.chefjohnnysproducts.com/
Tuesday, September 13, 2011
Zucchini Season is Here...What do I do with all of these zucchini's?
ZUCCHINI GRATIN
Serves: 2
1 lb Zucchini, grated (3 ½ to 4 cups)
2 Tbl Grated Parmesan cheese
Sea salt and ground pepper to taste
2 tsp Olive oil
Place the grated zucchini in a microwavable dish. Microwave on high for 2 minutes. Drain off all water as soon as removed from microwave. Spread half the zucchini in a shallow ovenproof dish. Sprinkle 1 tablespoon Parmesan cheese and salt and pepper to taste. Cover with remaining zucchini and finish with Parmesan cheese and salt and pepper to taste. Drizzle olive oil on top. Place in preheated 400 degree oven for 5 minutes or until cheese melts. This makes a great side dish for broiled fish or chicken.
Serves: 2
1 lb Zucchini, grated (3 ½ to 4 cups)
2 Tbl Grated Parmesan cheese
Sea salt and ground pepper to taste
2 tsp Olive oil
Place the grated zucchini in a microwavable dish. Microwave on high for 2 minutes. Drain off all water as soon as removed from microwave. Spread half the zucchini in a shallow ovenproof dish. Sprinkle 1 tablespoon Parmesan cheese and salt and pepper to taste. Cover with remaining zucchini and finish with Parmesan cheese and salt and pepper to taste. Drizzle olive oil on top. Place in preheated 400 degree oven for 5 minutes or until cheese melts. This makes a great side dish for broiled fish or chicken.
Is Frozen Food Safe?
According to the USDA, Food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness. This is how most restaurants reduce their food costs by freezing foods to extend the safe usable life of most foods. If you have questions on how to reduce your foods costs at home, send me an email or post a question on the blog.
According to the USDA, Food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy freezer storage. Freezing keeps food safe by slowing the movement of molecules, causing microbes to enter a dormant stage. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness. This is how most restaurants reduce their food costs by freezing foods to extend the safe usable life of most foods. If you have questions on how to reduce your foods costs at home, send me an email or post a question on the blog.
Saturday, September 10, 2011
MASON JAR SALAD DRESSING
MASON JAR SALAD DRESSING
Yields 2 Cups
1/3 Cup Granulated sugar
1tsp Salt
1tsp Paprika
1/3 Cup White vinegar
1 Cup Vegetable oil
1/3 Cup Ketchup
1 tsp Fresh squeezed lemon juice
2 Dashes of HOT SAUCE
Combine sugar, salt and paprika in a glass-canning jar. Add vinegar, screw on lid and shake. Add oil; 1/3 Cup at a time shaking between additions. Add ketchup, lemon juice, and hot sauce; screw on lid and shake. Refrigerate and chill until ready to serve. Shake well to remix prior to serving.
Yields 2 Cups
1/3 Cup Granulated sugar
1tsp Salt
1tsp Paprika
1/3 Cup White vinegar
1 Cup Vegetable oil
1/3 Cup Ketchup
1 tsp Fresh squeezed lemon juice
2 Dashes of HOT SAUCE
Combine sugar, salt and paprika in a glass-canning jar. Add vinegar, screw on lid and shake. Add oil; 1/3 Cup at a time shaking between additions. Add ketchup, lemon juice, and hot sauce; screw on lid and shake. Refrigerate and chill until ready to serve. Shake well to remix prior to serving.
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