How to Pressure Can Chicken

The first time I heard my friend mention that she bottles chicken I thought, "Whoever heard of canning chicken??!"  It sounded like a pain to me. My interest wasn't piqued until I went to her house for a birthday lunch one day and ate some delicious chicken chowder she had made.  The soup was yummy, but the chicken in it was to die for!  It was so.... so.... shreddable.  Yes, that's the perfect adjective!  It was moist and fell apart with the slightest pressure.  It was NOT like crockpot chicken breasts that turn grainy and ironically dry after cooking. It was NOT like boiled chicken that can get rubbery.  No, this stuff was the perfect, moist, shredded chicken.  I asked her how she made the chicken for the soup and she said she just used a bottle of her canned chicken.  Canned chicken tastes like this?!  Now I was all ears!  She told me that she buys fresh Tyson chicken breasts when they go on sale at our local grocery store for $1.88 per pound. Then she loads up on them and cans them and uses them for any and every recipe that calls for cooked chicken. The next time I saw the chicken on sale (which is quite frequently at my store), I bought a lot and went to her house for a demonstration. Isn't she a good friend?  Then I borrowed her Presto pressure canner and canned chicken two more times. By then I was hooked.  My husband bought me a big All American pressure canner as a surprise, and now I absolutely can't live without the convenience and deliciousness of canned chicken! I use my canned chicken in any recipe that calls for cooked chicken.  For example, I've used it in Enchiladas, Chicken & Dumplings (pictured above with canned chicken), Chicken Noodle Soup, Enchilada Casserole, Broccoli Chicken & Swiss Soup, Pasta Dishes, Wraps, Pot Pie, BBQ Chicken Pizza, etc etc etc!   It makes preparing dinner a SNAP. Seriously, think of it.  Skipping the step of preparing and cooking the chicken cuts down on the meal preparation time by a TON!  Now add the fact that you buy all that chicken at a great deal (way cheaper than buying frozen breasts), PLUS consider that the chicken tastes so moist, flavorful and has the perfect shredded texture. Sold yet?  Oh yeah, one more thing - canning chicken is SO EASY.  It's as simple as putting some salt and bouillon in an empty jar and pushing some raw chicken in there and then canning it. It's ridiculously simple. In fact, this would be a great thing to start on for a beginning canner.

Here's how to do it. :)
I listed the ingredients and equipment needed below. A word about pressure canners: You will need a 23 Quart liquid capacity pressure canner, which holds 18-20 Pints or 7 Quarts.  This is the canner that you'll see in these pictures.  You can buy the Presto brand for around $70. I recently got a 30 Quart liquid capacity All American canner, which can hold 14 Quart sized jars (or 19 Pints). But the 23 Quart liquid capacity works great because you really probably want to can pints anyway, since a pint holds about the amount of chicken you would use in one meal. When I use my quarts of chicken, I usually use half the jar one night and store the leftovers in the fridge for another night that week. One more thing: Read your pressure canner's instruction manual first. It will help you understand what the gadgets are on the canner and their names, and you'll feel more comfortable using it the first time. For more information on canning poultry, research government or university extension websites, such as National Center for Home Food Preservation (this is a fantastic website; I especially thought this publication from the University of Georgia cooperative extension office was helpful: Preserving Food), or The Ohio State University Extension. I read a lot of these websites and pamphlets before I began canning, since I like to make sure that I am doing it perfectly correct. :)

One more thing: The below directions are for a 23 Quart liquid capacity pressure canner (such as the Presto brand my friend has), which is a dial-gauge pressure canner. For instructions specific to a 30 Quart liquid capacity canner (like my All American), which is a weighted-gauge pressure canner, open this Google document: Canning Chicken in a 30-quart weighted-gauge pressure canner. Remember, my instructions below are not meant to replace the important step of reading your Pressure Canner's user manual instructions. I am only offering my instructions as an additional help. :)

Leave a comment if you have any questions.  Happy canning!

Canning Chicken in a Pressure Cooker – Raw Pack
Submitted by Erin ~ The Sisters Cafe


Ingredients:

• Fresh (not frozen) boneless chicken breasts. 7 quarts will require about 25-30 pounds of chicken. 20 pints will require more (my guess is 35-40 pounds.)


• Salt. Canning or pickling salt is recommended because table salt contains a noncaking filler which may cause cloudiness in the bottom of the jar. (However, we use table salt anyway.)


• Chicken bouillon granules. (The dry kind; not ‘Better than Bouillon’ varieties)

Equipment:

• 23-Quart liquid capacity pressure canner.  It has 7 quart capacity or 20 pint capacity (if you have two racks -one for the bottom of the canner and one between layers of pint jars. Otherwise it can hold 18 pints stagger stacked).


• 18-20 pint-sized glass jars or 7 quart-sized glass jars, brand new lids, and bands (the bands don’t have to be new).

Directions:

1. Prepare chicken: Remove any excess fat from the fresh chicken breasts, then cut in large chunks (4 or 5 pieces per breast). Set aside in the refrigerator until you are ready to fill the jars.


2. Warm up the canning jars by running them through a dishwasher cycle (heated dry turned on) without any detergent. Leave door closed until ready to fill jars.


3. Heat 3 quarts of water.  You will be pouring this into the canner. (You don't want to boil it, but it just needs to be hot. For raw packed foods (like as in this instance), the water should only be brought to 140 degrees F.)


4. Wash lids with soap and water and set aside. Preheating lids is NOT necessary. However, if you want to, cover lids with water in a small saucepan and bring to a simmer (180 degrees F) over medium heat for 10 minutes.  Keep lids hot until ready to use. To prevent seal failure, do NOT boil lids.


5. Using your warmed up pint-sized jars, pour ½ tsp salt and scant ½ tsp chicken bouillon granules into the bottom of each jar.  If using quart-sized jars, use 1 tsp salt and a scant 1 tsp chicken bouillon granules.

6. Loosely fill jars with chicken chunks, leaving 1 ¼ -inch headspace for expansion during processing.  Do not add any water or broth. The meat will form its own liquid as it cooks in the canner.  (FYI, in case you are wondering, this picture does not show 1 ¼ -inch headspace. So leave more headspace than shown.)

7.  Wipe the rim of the jar with a clean, damp paper towel to remove any bits of chicken or grease that may interfere with the seal. Center a lid on the jar. Apply band and adjust until fit is fingertip tight.

8.  Pour 3 quarts of boiling water into the canner, up to the 3 quart water line marked on the inside (in my canner, this is the lowest line marked near the bottom; your instruction manual will confirm if this is the case for your canner).  Always add water before setting jars in the canner.  Set the rack inside and evenly place jars on the rack. The jars may touch. If you have an extra rack to place between the layers of the pint jars, you may set 10 pint jars on the bottom, put the rack on them, then stagger stack 10 more jars on the top layer. If you do not have an extra rack, you may only be able to stagger stack 9 jars on the top layer.  (Stagger stack means you place one jar on top of two.)



9.  Cover. Do not place the pressure regulator on the vent pipe yet. Turn heat on high.

10.  When steam begins flowing steadily out of the vent pipe (for me, it usually heats for about 15 minutes before this occurs), put timer on for 10 minutes. Maintain a moderate steam flow. This procedure is called “exhausting”.



11.  After the 10 minutes are up, put the pressure regulator on the vent pipe, increase the heat to high, and wait for the pressure to reach 11 pounds pressure (if you are below 2,000 feet altitude).  (Plan on 5-10 minutes to reach pressure.)  (Process at 12 lbs for 2,001-4,000 feet altitude, and 13 lbs for 4,001-6,000 feet.)

12.  Once your pressure has been achieved, put the timer on for 75 minutes if using pints and 90 minutes if using quarts. Adjust your heat so that the correct pressure is maintained. To do so, you will need to keep checking it.

13.  When the time is up, turn off heat. Wait for the pressure to drop. Pressure is completed reduced when the air vent/ cover lock has dropped and no steam escapes when the pressure regulator is tilted.  This may take 45 minutes or longer. (Leave the pressure regulator on the vent pipe during this time.)

14.  When pressure has been completely reduced (and the air vent/cover lock has dropped), remove pressure regulator from vent pipe and let canner cool for 10 minutes.

15.  Take the jars out of the canner and set on a towel to cool. (FYI, the liquid in the jars will not reach up to the top. If you notice some chicken juice residue on the outside of your bottles, that’s okay. Sometimes they can leak if they have been packed too tightly, but it doesn’t wreck the seal.) Do not disturb the cans as they cool. After the recommended 12 hours, you may wipe the jars off, test the seals, remove bands, date the lids with a permanent marker, and store in a cool, dry place. (If any of the lids have not sealed, you will want to place the jar in the fridge for immediate use or reprocess it, before the 12 hour cooling period of course. To know if it is not sealed before the 12 hour mark, look at the lid closely to see if it has flattened or turned concave on the top. If it has, it is sealed. If it is convex, it may not have sealed and I would store it in the fridge until you can manually test it by pressing the center of the lid and seeing if it flexes up and down when pressed.)

How To: Making Homemade Chicken Stock

 

I love to roast a whole chicken and I just realized I have never shared my favorite recipe with you.  I will do that soon!  The recipe I use is simple and delicious, making it perfect for a busy weeknight meal or a special Sunday dinner.  I also love that once we are done with the juicy chicken, I save the leftover frame of bones and skin for making stock.  You could also use the rotisserie chicken from Costco.  We love those at our house.  Just when you have taken all the meat off it that you want use what is left to make a wonderful chicken stock.

Homemade chicken stock is the perfect base for your soups.  It is full of flavor, has a rich body (thanks to the gelatin the chicken bones release during the long cook time) and is very nutritious.  So much better than the super salt and preservative laden you find on store shelves.  Stock freezes very well, so you can always have it on hand when needed.  The difference between stock and broth is that in stock bones are used instead of just the meat in broth.  The bones are what makes the difference in both taste and health.  In a stock, this calcium and other minerals from the bones are transferred directly to the water, and therefore into you!  The best part is that it’s a more easily assimilated form of all the minerals than many other sources, including your supplements.  There was science behind the century old practice of feeding chicken stock to sick or hurt people!  Our Grandmas were smart!  If you Google health benefits of chicken stock you will learn all about the amazing health benefits of using the bones.  Just to name a few:  boosts immune system, aids digestion, provides easily digestible minerals including calcium, improves symptoms of the common cold, joint pain, irritable bowl syndrome (something I have been dealing with my 10 year old) and the list goes on and on.  So, are you convinced that making stock is a good thing?   Yes?!  Well then, lets get started!   you will be surprised at how easy it is!

How To:  Make Chicken Stock
submitted by Melanie~www.thesisterscafe.com

Leftover bones and skin from a cooked or raw chicken
onion, peeled and quartered
carrots, washed and cut in half
celery, wash and cut in half---be sure to include the leaves they are full of flavor!
garlic--remove paper from a clove or two
a shake of  peppercorns
salt (depending on your preferences)

Optional:  parsley and herbs if you have (dill, thyme, sage are great--but I usually don't include

1 Put the leftover bones and skin from a chicken  into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, garlic, parsley and any herbs you want.  Add salt and peppercorns , about a teaspoon of salt, if desired.

2 Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered at least 4 hours, occasionally skimming off the foam that comes to the surface.

3 Strain the stock using a fine metal sieve or colander.  If you want it even more clear you can use a cheese cloth and strain it a second time.

4 If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated.  I rarely ever do this unless I accidentally used too much water to begin with.

*If you find that your stock gels upon cooking than pat yourself on the back!!  That is some super good stock you have there!

 

How To: Shape Crescent Rolls

 

I have received many questions regarding how to create the crescent roll shape via  email and  in the comments section of my roll recipe "Amazing Buttermilk Rolls" so I thought I would take you through it step by step:)

First let me tell you that my favorite roll dough by far, is the Amazing Buttermilk recipe.  Not only does it create the perfect roll in my opinion, but the best part is you can make the dough ahead of time.   I love that the dough can be in the fridge for up to a week!  I can use it whenever I want to quickly make bread sticks, pretzel rolls, cinnamon rolls or any dinner roll, including these pretty crescent rolls.  Pretty great. huh?!

I want you to know though, that you can make this shape of rolls with any basic roll dough.
We have lots of really good ones to choose from in our Rolls section of the recipe index.

Ok lets get started:)

Step 1:

If using the Buttermilk roll recipe (it is a very large recipe) , take 1/4 of the dough and roll into a 12-14 inch circle.

 

I like to use a roulpat so that I don't have to add more flour or make a mess on my counter, but if you don't have one, then definitely sprinkle your counter top with flour.  You do not want your dough to stick!

Step 2:

Using a pizza cutter or sharp knife, cut the dough into equal slices like you would slice a pizza.
I usually do 12 sections. I start with cutting into 4 quadrants and then each of those 4 sections into 3.  Now don't worry if you triangles aren't all perfect.  That is something special about home cooking--it is not all perfect and rigid.

 

Step 3:

Take each triangle and stretch the two corners a bit and start rolling.

Be sure to roll it fairly tightly all the way to the end.

 



 

Step 4:

Lay the rolls on a greased or silpat lined cookie sheet with the tips on the bottom (that keeps them from unrolling while they cook).  I like to gently bed the ends a little to create a nice crescent moon shape.

Now continue with your recipe--letting them raise and bake.  ENJOY!

By the way, I am back to posting my menu on my other blog Melandboys.  I am now doing 2 week menus--using this planner.

Fruit Crumble 101

I absolutely LOVE fruit crumble for dessert for many reasons.  You can make it quickly with what ever fresh fruit is in season or with frozen fruit all year long.  I usually double the crumble part of the recipe and save half in the freezer for another day.  The topping freezes well and makes for a super easy dessert when you are next in the mood or have unexpected company drop by.  In my opinion there are few desserts as delicious as warm fruit crumble fresh from the oven with a dollop of whipped cream or a scoop of vanilla ice cream.  Seriously, mmmm!!  Here are the basics for creating crumble anytime your heart desires:)

Fruit Crumble 101
submitted by Melanie~www.thesisterscafe.com

Fruit Mixture:
6 cups prepared fruit: apples, pears, peaches, rhubarb, blueberries--or a mixture--fresh or frozen
1/2-3/4 c granulated sugar (depending on the sweetness of the fruit being used and your own preference)
3 TB cornstarch
1/2 tsp coarse salt (kosher--less if using table salt)
OPTIONAL:
For apples add 1/2 tsp cinnamon if desired
For Peaches/apricots add 2 tsp lemon juice

Crumble Topping
1/2 c butter
1 c flour
1/2 c brown sugar
1/2 tsp salt

Preheat oven to 375.  Grease a 8 or 9 inch round or square pan.  I like to use my deep dish wavy pie dish.  First make the filling by preparing the fruit you are using.  Whole fruit should be peeled cored and cut into 1/2 inch wedges.  Berries should be rinsed and drained.  If you are using frozen fruit, don'r worry about defrosting first.  In a large bowl, toss the prepared fruit with the sugar, cornstarch, salt and lemon juice or cinnamon if using.  You may need to adjust the sugar depending on what fruit you are using. For instance, rhubarb is very tart and will need more sugar.  Transfer to your prepared baking dish.

Make topping in a large bowl, using a mixer, beat the butter and brown sugar together on medium until light and fluffy  Add flour and salt and with your a pastry blender, stand mixer or food processor and mix until large pieces form.  Scatter over filling.

Bake until center is bubbling 35--50 minutes (depending on the fruit you use--hard fruit like apples or rhubarb will need more time, berries and soft fruit less) longer, tenting loosely with foil after 30 minutes.  Let cool 20 minutes before serving. Top with whipped cream or ice cream and ENJOY!

How To: Make a Spice Cake from a Yellow Cake Mix

I am making Mel's wonderfully delicious Pumpkin Cream Trifle today... the only problem being, I didn't have a spice cake mix in the pantry.  The thought of trying to cram a grocery store trip into the few minutes available between baby and toddler nap times, not to mention the pain of dragging all three kids through the store (I'm sure plenty of you relate), had me reconsidering the importance of a spice cake mix.  I mean, I'm sure I could make one on my own. I have a yellow cake mix and lots of spices, after all.  So I rolled up my sleeves and experimented... with yummy results, I'm happy to say!  The pumpkin spice cake layer for my trifle ended up deliciously fragrant, with just the right amounts of spice.  It's so easy I hesitated to post it on here but then I decided I better. After all, it's often the easiest shortcuts that can save a lot of time and hassle when we are in a pinch.  So here you go.

How To: Make a Spice Cake from a Yellow Cake Mix

Author: Brittany

Ingredients

• 1 yellow cake mix box


• 1 teaspoon ground cinnamon


• 1/2 teaspoon ground nutmeg


• 1/4 teaspoon ground ginger


• 1/4 teaspoon allspice or cloves

Instructions

1. Combine all together and follow directions on box or in your recipe.

3.2.2885

If you need a recipe to try this out on, may I suggest the best pumpkin trifle out there: Pumpkin Cream Trifle.

How To: Make Pumpkin Pie Spice

Have you ever wondered how to make Pumpkin Pie Spice yourself?  One of my very favorite fall recipes is this Cranberry Pumpkin Bread and it calls for 2 TB of pumpkin pie spice and it seems that my tiny little jar of store bought pumpkin pie spice was always empty.  This is no surprise considering the large amount needed each time I baked that bread:)  I was always annoyed when I went to buy it that it cost so much for so little especially when I was pretty sure I already had everything to make it myself sitting in my spice cupboard.  So you can imagine my delight when my friend Sheri shared with the recipe for pumpkin pie spice and sure enough I already keep my kitchen stocked with each of the spices needed.  Now I can whip it up myself--saving time and money!  I think with Thanksgiving coming up and making pumpkin pies and desserts you will find this little recipe  comes in handy!  And you must try this Cranberry Pumpkin bread--trust me, it is unique and so tasty!

Pumpkin Pie Spice
submitted by Melanie~www.thesisterscafe.com

2 TB cinnamon
1 TB ginger
1 1/2 tsp nutmeg
1 1/2 tsp cloves

I usually put all these ground spices into the jar and shake really well.  You could also use a bowl and a fork to mix together.  I found these jars at my local craft store--I have also seem them at World Market.  You could just reuse your pumpkin pie spice jar when it runs out:)

How to Make the Perfect Burger

Nothing kicks off summer better than a backyard BBQ or as they say here in the South a 'cook out'!  For years I bought those frozen preformed hamburgers that went straight from the freezer to the grill, but you know what?  They were never very good!  So, I started making my own, and WOW what a difference!  I will share the foundations for a perfect backyard burger,and some fun stir ins to can change it up if you desire!  One thing that doesn't change for my husband is the cheese.   He insists on Kraft Singles to melt on top.   It brings back childhood memories and in his mind a burger is not a burger without it!  Do you have a favorite way you grill your burgers?  If so, please share:)

The Perfect Burger
submitted by Melanie~The Sisters Cafe

1 1/3  lb ground beef (I use Kirkland Brand Organic Ground Beef  -meium fat makes a juicy burger)
1 egg
1  heaping tsp of dijon
1 tsp worcestershire sauce
1 clove garlic, minced (bottled works great)
1/4 -1/2 onion, finely grated( I've used onion powder with great results too)
1/4 cup fine bread crumbs
1/2  tsp Johnny's Seasoned Salt (you could do regular salt and about a 1/2 tsp pepper instead)

FUN stir ins:

1 tsp lemon pepper
1 TB teriyaki sauce or hoisin sauce
1 fresh jalapeno or a few pickled jalapeno slices, chopped
1 tsp curry powder
1 TB fresh herb, such as oregano, parsley or rosemary
2 tsp Cajun seasonings
1 TB barbecue sauce
a handful of feta and chopped sun dried tomatoes
1/3 cup Parmesan cheese and 1/3 cup pesto
**As you can see, the sky is the limit when it comes to stir ins:)

A Few Tips for the Perfect Burger:

1. Brush your grill with oil and then heat to medium.
2.  Put  all the ingredients together in a bowl and add any "stir ins" your heart desires:)
3.  Using your hands or a fork, gently stir together.  Be careful to handle the meat as little as possible--the heat from your hands will start to melt the fat creating a dense and tough hamburger.
4.  Gently create 4- 5 patties that are 3/4 inch thick.
5.  Have you ever had your burgers form rounded tops when cooking, causing your condiments to slide off?  Well, the smart people at America Test Kitchens found if you use your thumb to create a small depression in the center of the burger, it will prevent that during cooking.  I have done this ever since I read that --and it works like a charm!
6.  Place hamburger patties on the preheated grill and close the lid!  Do not poke, smash or flip more than once!  This will make all the juices to come out and your will be left with dry as a bone burgers!  Leave on the grill until no longer pink inside, turning one time!  Usually this is 5-7 minutes per side, depending on how thick you made your patties.
7. The last few minute of cooking put a slice of cheese on top your patty.
8.  While the cheese is melting, toast your buns on the top rack of the grill.
9.  Gently place your perfect burger between your lightly toasted buns, and pile with your favortie toppings.  ENJOY!

Recipe Source:  Im not sure, I think from lots of different people and articles over the years--and thru trial and error of course:)

As part of the Foodbuzz Tastemakers Program, I received a coupon for free Kraft Singles and a stipened, which we used to create the perfect hamburgers with!  YUM!

How to Make Brown Sugar

Now I am not usually in the habit of "making" my own brown sugar, but guess what? You can and it is awesome--fresh, fluffy and perfect for baking!  There are times when I am in the mood for something sweet and find an empty brown sugar jar, and the bag I thought I had in my storage room does not exist.  This very scenario happened just last week... a couple of my boys were begging for chocolate chip cookies and we had happily started the process when I realized that I was out of brown sugar.  The boys were very excited for cookies and I really didn't feel like going to the store, then I remembered this little recipe for making brown sugar.  Viola, cookies were in the oven!  My boys and I were very happy that I had this little trick up my sleeve! We were able to finish making our treat and I didn't have to leave the comfort of my kitchen:)  Win win!

This really is a great substitute for brown sugar.  You can make it either dark or light brown sugar depending on the amount of molasses you use. (The above pictured is Dark)  It works perfectly in baked goods, such as cookies!  Maybe this is nothing new to you--but I was thrilled to find out that you can make your own brown sugar when needed!

On a sidenote--I have a question that maybe one of you can answer...can you use an ipad to blog?  I recently bought one and I can not get it to work!  Does anyone out there use an ipad to create blog posts?  If so, how?  Any pointers would be greatly appreciated!  For some reason, I can not figure it out.

Also my weekly menu is here.

How to Make Brown Sugar
submitted by Melanie~The Sisters Cafe

1 cup granulated sugar
1 TB molasses

Mix together with a fork, hand mixer or food processor until well blended. I prefer using my food processor, but you don't need any fancy equipment. It will take longer with a fork and you will wonder if it is really going to work, but trust me it will!  Just keep on mixing and before you know it, you will have fluffy, wonderful brown sugar.  For Dark Brown Sugar simply increase the molasses to 2 TB.  Keep in airtight container.

The Perfect Boiled Egg

We love eggs at our house and it them in a variety of ways.  Lately I have been keeping a bag of boiled eggs in the fridge to be enjoyed as a quick breakfast (we like it mashed with a fork with salt, pepper and butter and warmed in the microwave), on a salad or a simple snack. For some reason making good hard boiled eggs was a mystery for me!    I know that it doesn't seem like there should be much to boiling an egg, but I was running into a few annoying problems: an unpleasant greenish color around the yolk.  shells that would not come off without pulling chunks of the whites with it, and dry, chalky yolks.  Have you experienced those irratating results too?  Well, I was tired of it  and since my family was requesting hard boiled eggs so often, I had lots of practice to get it right:)  Through trial and error and a little research I have found the easiest and most effective method that results in perfectly boiled eggs.  I thought this would be a good time to share these tips since so many of us will be boiling LOTS of eggs for Easter!  My boys can not get enough of dying eggs!  We end up coloring DOZENS!  Also, please share if you have any additional tips or tricks--we love to hear them!

How to make the Perfect Boiled Egg
submitted by Melanie~The Sisters Cafe

*First of all,  if you don't want your shells to be too hard to peel creating a pocked boiled egg--missing chunks of the whites that would not release from the shell--do not use super fresh eggs.  Let them sit in your fridge for a few days after purchase.  This will allow for the membrane on the underside of the shell to weaken a little, making peeling MUCH easier.

1- Fill a pot with water and place on the stove top. Set the temperature to high.  Carefully place the desired amount of eggs into the pot, making sure the water covers all of the eggs by at least an inch.

2-Bring the pot to a boil, but DO NOT continue to boil.  Once the water begins to boil remove pot from the heat and put the lid on.  Set your timer for 12- 15 minutes, depending on how you like your yolk.  I usually set my timer for 13 minutes.

3-When the 12- 15 minutes is done--carefully drain the hot water off and replace with cold water and ice cubes.  This will stop the cooking.  If the ice melts, add more.  The water should be icy cold.

4-After about 10-15 minutes, your eggs should be completely cooled.  You can now easily peel your eggs and serve immediately or place in a Ziploc bag for later.  I like to write the date on the bag.  They are good for 1 week in your refrigerator.

How to Cut a Mango in 3 Easy Steps

 

Are you intimidated by mangos?  I used to be.  Most of the first mango I purchased and tried to cut up, ended up being thrown into the garbage in frustration! What a waste!  I swore I would never buy another one again!  As time passed though, I would enjoy mango in restaurants and come across recipes with mango that I really wanted to try, and so I decided to give it another shot!  Thankfully, I had a friend who knew what she was doing.  She served a mission for our church in a country where mangos were a popular fruit and she had learned a simple way of cutting them.  She taught me this quick technique and I have happily enjoyed mangos ever since:)  You may be surprised at how easy cutting a mango really is, I was!

How to Cut a Mango
submitted by Melanie~The Sisters Cafe

Step 1:  Mangos have a large, flat seed, so they can not be cut down the middle like an apple.  By looking at the fruit, you will notice that it has two flatter opposing sides.  On a cutting board,  lay the mango on one of those sides and slice lengthwise close to the seed.  Do the same on the opposite side.  As pictured above, you will end up with 3 parts.  Set aside the middle section holding the large seed.  If you want you can carefully cut any fruit off the seed, or give it to one of your children to chew on:)  That is what I do!  My boys love to gnaw on the juicy seed while I cut up the rest of the mango.

Step 2:  Taking the remaining two sections,  cut a criss crossing pattern with the tip of your knife in each half.  Be careful not to cut all the way through the skin. In the picture above, I cut my sections rather large, you could of course cut them smaller.

Step 3:  With your thumbs push the mango sections inside out so you can easily cut off the pre-sliced cubes, leaving the skin behind.

See wasn't that easy?!  Now you have a bowl full of cubed mango to enjoy as is or use in a recipe.

A few of our favorite recipes using mangos:

Black Bean Tostados with Mango Avocado Salsa

Roasted Chicken Salad with Mangos and Cashews

Mango Quinoa Salad

Peanut Ginger Chicken with Mango Salsa

How To: Roasted Red Bell Peppers

Roasted red bell peppers have a sweet and smoky flavor that is wonderful in so many different dishes.  Haven't tried them?  You must!  My favorite way of eating roasted red peppers is in a panini but I also love them in salads, pasta dishes, and even some appetizers.  You may think they sound too hard to prepare on your own... but they really aren't.  They take minimal work and with fantastic results!  Try it once and you'll be hooked.  There are several ways of roasting red peppers but my favorite is in the oven.  I think it tastes better than over an open flame and it's also much simpler.    So here we go:

Wash peppers and place on baking sheet in oven. (Cover sheet in foil for easier clean up!)  Broil with the oven door cracked until skin starts to blacken and blister.  Rotate peppers so all sides get blackened - should take a total of 10-20 minutes.  

Remove from oven and place in a bowl covered with plastic wrap.  Let rest for 10-15 minutes.  The steam will build up and make the skins easier to peel off.



Place cooled peppers on cutting board and gently remove the skins with your fingers. They should mostly slide right off.

Next remove the stem with core and seeds attached (this may fall out with gently tugging or you can use a sharp knife to loosen around the stem.)  Holding the pepper upside down, gently squeeze/slide the seeds out. 

Take a knife and make a slit up the length of the pepper and lay flat on cutting board.  Using flat edge of knife gently scrape any leftover seeds and ribbing out. 

All that is left to do now is slice the pepper!

Use immediately in your favorite dish or there are several ways to store roasted red pepper slices.  If you will be using them within a week or two, you can place them in a glass jar with a little olive oil.  If desired, add a garlic wedge or some fresh herbs.  Store glass jar in the fridge.  Even after you use up the peppers in the jar, you can use the flavored olive oil in cooking. 

To freeze, place red pepper slices in a freezer bag, using wax paper to separate layers.  Store in freezer for 3-4 months. ( They will last longer than this but the taste will diminish.)

Sleepover Food and a Good Cause

Did you know it is Ovarian Cancer Research Month?   Electrolux is donating $200 to the Ovarian Cancer Research Fund (OCRF)  for every washer and dryer pair purchased.  I would LOVE to get the new Perfect Steam^TM washer and dryer from Electrolux.  This pair offers the most capacity to help you shoulder any load, plus, with just 15 minutes to wash and 14 to dry, the laundry is done in no time!  Doesn't that sound dreamy?  But, if  you are not ready to get a new washer and dryer this month (I need to save my pennies)  you can still help.

Kelly Ripa has partnered with Electrolux to bring you Kelly's Virtual Sleepover.  All you have to do is join the 'sleepover' at kelly-confidental.com and Electrolux will donate $1 to the OCRF and you will be entered for a chance to win the amazing Perfect Steam^TM washer and dryer!

I hope you will take this opportunity to help--it only takes a minute, and it is for such a great cause!  I would love to see a cure for this awful disease that effects so many women in the world!

Recently I was chosen by Foodbuzz Tastemakers and Electrolux to share some recipes and tips for hosting a sleepover of your own:)

As you know I have a house full of boys -so food is possibly the most important part of any event:)

My Sleepover Menu:

Layered Drinks

Pizza Rolls

Buttermilk Dressing and carrot sticks

With this great dressing the boys can't help but eat their veggies and it is also a great dip for the pizza rolls!

Peanut Blossoms

For Breakfast:

Freezer Biscuits
Perfect because you can make them ahead of time and pop them in the oven when your ready to eat.

Green Smoothie
I am always so surprised that the boys love this!  I always have phone calls from Mom's asking me about the recipe because their boys keep talking about it and they want to make it:)  It really is a great way to get greens in our kids!

My Sleepover Tips:

*Have lots of good food!

*Make sure they come with a sleeping bag/blanket and pillow so everyone has a comfortable night

*Establish ground rules about behavior,  noise and what time you expect lights out and quiet:)  good luck with that one!

*Provide lots of good clean movies and games to keep them entertained and out of trouble

*Have fun with your housefull and get a good pair of earplugs:)

Thanks Electrolux and Foodbuzz!

Don't forget to join the Kelly's Virtual Sleepover here and help fight Ovarian Cancer!

Tips and Ideas for 'Bringing Dinner In'

I have been very blessed with good people in my life.  The kind of people who bring dinners over without being asked when they feel you could use one.  And I don't know about you, but I think there is something magical about a home cooked meal when you are down and out.  Food never tasted so good.  Not only does that meal fill  tummies, but it warms hearts and helps a bad day seem better.  Knowing how much these dinners have meant to me after I have had a baby or been sick, I have wanted to follow in that example and pass on the love!

I have found that there are two different ways to   "Bring Dinner In"  Sometimes it is most helpful to bring a warm and comforting meal, all ready to eat.  Other times it is most helpful to bring in a freezer meal that they can use at their convenience--a night when it is needed most.  The pictured meal above is of that variety.

 When I am bringing a dinner to a family with young children, I like to include a few fun activities to entertain them.  That is always helpful when their Momma is under the weather, you know? Some ideas are a box of crayons and a coloring book (or free printable from the Internet), play dough, stickers, bubbles, really anything from the dollar store or the dollar bins at Target:)

I found these sweet custom printables from Pretty Paperie Printables on Etsy.  She created this set for me that I can print out and use whenever I want.  Aren't they cute?  To order some for you go here.

Erin did a whole post on great freezer meals here.  I would also include a favorite of mine, Spinach Suffed Shells.

Here are some of my favorites for when you are bringing  in hot and ready it to eat dinner:

Cream Cheese Chicken Soup

Chicken Parmesan

Chicken Dumplings,

 Enchiladas

Chicken Cordon Bleu ( or the casserole)

Sweet and Spicy Crock Pot Chicken

I always include an easy side or two (veggies, salad, breadsticks) and a dessert is a must:)  I know how much my boys love a dessert and so I can't resist sending the sweet stuff!  Cookies are a favorite, but I also love to bring in brownies or Picnic cake.

I hope these ideas help make 'bringing dinner in' easier for you!  It will be so appreciated, I can tell you that from experience:)

Also, I have been on an organizing kick lately.  If your interested, I have posted pictures and tips for organizing your pantry here.

How To: Selecting and Cutting Pineapple

The first step to preparing deliciously sweet, fresh pineapple is selecting the best fruit! Nothing is worse than getting a pineapple that lacks the juicy sweetness it's known for... unless it is cutting open an overripe fruit with bad spots!  To make sure you get the best, you simply need to grasp an inner leaf from the top bunch and gently pull. If it pretty much falls right out then you can bet the pineapple is overripe.  If it takes a lot of pressure to pull out than it is not ripe enough!  What you want it to feel a gentle resistance before the leaf pulls out.  That pineapple is going to be a perfect, and best eaten within a day or two.

Now let's get to the cutting. Using a sharp butcher knife, lop of the top about an inch under the leaves and the bottom, about an inch from the base.  Stand up the pineapple again and shave off the hard outside with your knife.  You want to remove most of it without wasting too much of the soft, yellow fruit just underneath that tough exterior.  If you try and remove every last speck of the brown outside, you will end up wasting a lot of the juicy meat of the fruit.  So the bottom line is, don't cut too deeply when you do the "peeling" - you can slice off any particularly deep parts of the outside individually afterward.

Leave your pineapple standing on it's end to cut the fruit away from the core in the middle.  The core is a visible circle (about the circumference of  a quarter) that runs directly down the middle of the pineapple.  Using your butcher knife, cut straight down about 1/2 inch from the edge of the core.  Do this on four sides of the core  - you should end up with a tall square core at the end (which you can discard) and four, big chunks of pineapple.

To cut it up,  I like to slice each portion into 3rds or 4ths lengthwise, then cut those into 1-2 inch pieces.  
Now all that is left to do is eat that juicy, sweet pineapple! Tuck in and enjoy!