Chicken Dinner in Foil

This dinner can be prepped in the morning and placed in the refrigerator. Just pop it in the oven when you get home from work.

Ingredients for chicken in foil:

• Bottled barbeque sauce
• 4 boneless, skinless chicken breasts
• 1 bell pepper, cut into bite sized chunks
• 1 onion, sliced
• 8 new potatoes, cut into quarters
• Salt and pepper

How to make the chicken in foil:
Tear off a 8 large pieces of foil, (about 9x13.)
Spray the foil with cooking spray.
Place the chicken in the center of the foil.
Place the vegetables around the chicken.
Sprinkle with salt and pepper and pour 2 tablespoons of barbeque sauce on top.
Place a second piece of foil on top. Fold the foil and seal it with double folds. Do not fold it too tightly, you don’t want to squish the chicken.
Place the chicken in foil in a baking dish, (just to protect your oven against spills.)
Bake at 375 degrees for 45 minutes.
Check the chicken for doneness. When pierced with a fork, the liquid should be clear.
If needed, cook for another few minutes until the chicken is well done.
Serve with a side salad.

Photo/JSPatchwork on Flickr

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Garden Vegetable Pizza with a Bread Machine Whole Wheat Herb Crust

The ingredients for this pizza crust can be placed in the bread machine in the morning before you leave for work. Set a delay setting to have it kneaded and ready to use when you get home. Just put it in a pizza pan, top it with the vegetables of your choice.

The whole wheat crust makes it healthier than pizza you buy. Do you know you can get whole wheat flour now that is as smooth and light as white flour? Look for it on the baking aisle of your store. It costs a bit more, but the flavor and texture is wonderful.

My recipe has you put a teaspoon of cornmeal on the pizza pan. This helps to prevent the pizza dough from sticking to the pan, and adds a crunchy texture to the crust.

Ingredients for the pizza dough:

• 1 cup plus 2 tablespoons water
• 2 tablespoons olive oil
• 3 cups of whole wheat flour (this recipe will work with white flour as well)
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 ½ teaspoons Italian herbs (basil, oregano, and thyme)
• 1 package or 2 ½ teaspoons yeast

Preparation of the pizza dough in the bread machine:

• Place all ingredients for the dough in the machine in the order listed.
• Make a well in the dry ingredients to place the yeast into.
• Do not allow the yeast to touch the wet ingredients.
• Set the bread machine to the dough cycle.
• When the dough is done kneading, take it out of the machine and split into two pieces.
• Roll each piece of dough into a ball, then roll out into a 12 inch circle.
• (If you are only making one pizza, you can freeze the ball of dough for up to 2 months.)
• Sprinkle a teaspoon of cornmeal on a pizza pan and place the crust on it.

Topping for one garden vegetable pizza:

• 1 small bottle or can of pizza sauce
• 3 cups of shredded mozzarella cheese
• 1 cup of chopped red and green bell peppers and onions
• 1 cup of sliced fresh mushrooms
• 1 small jar of artichoke hearts
• 1 cup of baby leaf spinach or broccoli
• ½ cup of tomatoes, chopped

Spread the sauce on the pizza dough.
Top with the vegetables and finish with the cheese.
Bake at 425 degrees for 15 to 18 minutes.


Photo/Aramand Agasi on Flickr

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Lean Steak Pinwheels

Baked Yam or Potato

Green Salad with Ranch Style Dressing

Ingredients:

• ½ to 1 pound of breakfast steak or flank steak sliced very thin
• 1 cup of fresh baby leaf spinach
• Sliced provolone cheese
• Salt and pepper
• 1 potato or small yam per person
• Iceberg lettuce mixed with 1 cup of spinach
• 1 tomato
• 1 grated carrot
• ½ cup of parsley
• Sunflower seeds

Preparation of the lean steak pinwheels:
Cover a baking sheet with foil.
Lay the breakfast steak on the baking sheet.
Sprinkle with salt and pepper.
Spread a layer of spinach on the meat and top with a slice of provolone.
Roll the steak up and secure with wooden picks.
Cut into serving side pieces between the picks. There should be about 8 pieces.
Wash the potatoes or yams.
Sprinkle ½ teaspoon of oil on a small square of foil for each potato.
Wrap the potato in the foil.
Bake in the oven at 375 degrees for 45 minutes.
Bake the steak pinwheels for 15 minutes.
Mix the salad ingredients together. Serve with ranch dressing.

Photo/Fever Blue on Flickr

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Lemon Cheese Ravioli with Broccoli

This quick dinner satisfies your cravings for rich food, but still is light.

Ingredients:
1 package of frozen cheese ravioli (1 pound package) or make your own ravioli
1 cup of fat free cottage cheese
½ cup of evaporated skim milk
½ cup of grated parmesan cheese
1 tablespoon of fresh squeezed lemon juice
1 small package of frozen broccoli

Preparation:
Cook the ravioli according to package directions in boiling water.
Cook the broccoli in the microwave.
Put the cottage cheese, evaporated skim milk, and parmesan cheese in a blender or food processor and blend until creamy.
Drain the ravioli and keep it in the pot. Add the broccoli to the pot.
Cut a lemon in half and squeeze the juice. Sprinkle 1 tablespoon of the juice over the ravioli and broccoli.
Stir the creamy sauce into the ravioli and broccoli.
Sprinkle some of the zest of the lemon over the top of the ravioli.
Serve immediately.

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Photo/Wikimedia Commons

Luau Chicken with Rice Pilaf

This little chicken recipe will feed your craving for sweet and sour chicken, but with a fraction of the fat and calories.

Ingredients:

• 1 pound of boneless, skinless chicken breast tenderloins
• ¼ cup of flour
• 1 egg white, beaten
• 1 can of pineapple chunks (save the juice)
• ¾ cup sugar
• ½ cup rice wine vinegar (white vinegar can substitute)
• 2 tablespoons cornstarch
• 1 tablespoon reduced sodium soy sauce
• ¼ teaspoon dry ginger
• 1 large bell pepper, cut into bite sized chunks
• 2 carrots julienned (shredded)
• 6 mushrooms, quartered
• Rice (leftover from last night, or cook new rice)
• 2 navel oranges

Preparation:
Spray a pan with cooking spray.
Dip the chicken tenderloins in the egg white, then coat in flour and fry until browned. Set aside.
Drain the juice from the pineapple and add enough water to make 1 ¼ cups.
Steam the bell pepper and carrot in the microwave until just crisp tender, about 2 minutes.
Stir the cornstarch, vinegar, sugar, ginger, and soy sauce into the pineapple juice.
Pour the sauce into a pan. Add the bell pepper and 1 carrot.
Simmer for about 5 minutes or until thickened.
Add the chicken to the sauce.
Cook the second carrot in the microwave.
Warm leftover rice from last night in the microwave, or prepare new rice if needed.
Stir one julienned, cooked carrot into the rice.
Serve the Luau Chicken over the rice and carrots.
Slice the oranges and serve them on the side.

Photo/Roboppy on Flickr

A Fascinating Look at the History of Gourmet Artisan Coffee

By Lili Rousso


All coffee drinkers have their favorite brand of coffee. Have you ever wondered where your favorite coffee comes from? The actual origins of coffee are quite the topic of controversy. Several interesting stories lead up to the introduction of coffee to humans. One such story dates back to ninth century Ethiopia.

As the story goes, Ethiopian highlanders noticed goats were friskier when they ate the berries from a specific plant, so they decided to try it. They received the same boost of energy, so they shared the berries with others. Obviously it was a huge success, as there are billions of coffee drinkers world-wide today.

As trade between Ethiopia and other areas became popular, coffee became a great bargaining tool. Coffee was first introduced to Italy via trade between the Venetians and Muslims from North Africa and Egypt. Pope Clement VIII blessed coffee in 1600, which made it more widely accepted throughout Italy and the Mediterranean. The beverage quickly spread to other ports around the world and became one of the most common trade currencies.

Today, no two coffees taste the same. The flavor of great coffee can be attributed to a variety of preparation techniques. The Sicilians borrowed a little flavor from Greek, Roman, Arab, and Norman, French, and Spanish cultures, to create the unique flavor of gourmet coffee. Where one coffee is smooth and light; another may be thick and creamy. The type of coffee a person enjoys is simply a matter of personal taste. Each gourmet coffee has its own unique taste and draws an entirely new crowd of coffee drinker.

Early Coffee Shops

The world's very first coffee shop opened in Constantinople in 1475. England's first coffee house opened in 1652. Early English coffee houses were commonly called &quotpenny universities" as you were charged one penny for a cup of coffee and admission. During the eighteenth century, coffee became a status symbol of sorts. Poets, writers and artists used to gather in coffee houses to truly enjoy the aroma and freshly brewed coffee as much as the coffee house atmosphere.

The nineteenth century saw yet another change in the way we make and enjoy coffee. The very first espresso machine was created in France by Dr. Ernest Illy. The espresso machine we use today is based on the design created in Italy in 1946 by Achilles Gaggia.

The machine created by Gaigga was operated by a spring powered lever. Like all other inventions, this one has undergone several changes over the years and will continue to evolve over time. Today, espresso is available in gourmet coffee shops or even in the privacy of your own home.

The beloved coffee house atmosphere that attracted writers, poets and artists of centuries past still draws people of all ages today. Coffee houses are considered a great place to socialize with people who share similar interests. One of the most popular television shows in the United States featured a group of friends who frequently visited a coffee shop to share ideas and enjoy being together. The wildly popular television show sparked even more interest in coffee shops and artisan coffee.




About the author

Lili Rousso is a coffee aficionada who reviews Gourmet coffees from all around the world. This month she features the Lavazza Gourmet Coffee brand and the new Lavazza Espresso Point machine from http://www.aromacafeculture.com from http://www.FreeArticlesAndContent.com

A note from Suzanne, owner of Dinner Magic:
Learn how to choose the best coffee grinder in my article at Foodie Mama. If you're in a hurry, you might want to read this product review of the Brew'n'Go. I own it, I use it, I love it. (I actually own two of them, one for work and one for home.)

Dinner Magic Menus December Week 4

Orzo Vegetable Soup with Grilled Ham and Havarti Sandwiches

Beef and Beer Stew in the Slow Cooker or on the Stove with Video

Almost Instant Corn and Potato Chowder

San Francisco Style Eggs and Potatoes with Cranberry Pineapple Bread

Chicken Tortellini Alfredo and Amaretto Pears

Southwestern Baked Acorn Squash with Black Beans and Corn

20 Minutes to Dinner: Cajun Style Salmon with Quinoa and Peas

See more of my recipes as the Sacramento Easy Meals Examiner.

You can also Follow me on Twitter as @Dinnermagic.

Dinner Magic Shopping List December Week 4

Meats:
2 pounds salmon steaks
3 pounds beef stew meat
1 pound of chicken breast tenderloins

Dairy:
Eggs
Whipped cream
8 ounces of sour cream
Real butter (not margarine)
Milk
Half and half

Frozen Food:
Frozen cheese tortellini
Small package frozen corn
Small package frozen peas
Frozen hash browns

Fresh Produce:
1 bag or bunch spinach
2 pears
5 onions
1 bag of baby carrots
1 bunch of celery
1 head of garlic
6 russet potatoes
6 red potatoes
2 acorn squash
1 lemon
1 bunch parsley
1 bunch (about ½ pound) mustard or collard greens

Canned Food:
3 jars alfredo sauce
Optional: 1 small can of clams
1 can Ro-Tel tomatoes or 1 can diced tomatoes with green chilis
1 can black beans
1 can corn
1 quart vegetable stock
1 pint vegetable juice such as V-8

Dry Food and Staples:
Cooking oil
Olive oil
Quinoa (2 cups)
Orzo (8 ounces)

Spices and Condiments:
Salt and pepper
Bay leaf, cajun seasoning, chili powder, cumin
Amaretto
1 bottle of Guinness Stout

Other items for your own personal shopping list:

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San Francisco Style Eggs and Potatoes with Cranberry Pineapple Bread

We have eggs for dinner sometimes, although this meal works perfectly fine as a brunch or breakfast. The eggs are combined with crisp mustard or collard greens to give them a tangy taste. The pineapple cranberry bread can be made in the bread machine the night before. Add some cream cheese and some jelly to the bread for a delightful taste.

Ingredients:

    * 8 eggs
    * 2 tablespoons half and half
    * Salt and pepper to taste
    * 1 onion, chopped
    * 4 cups of chopped mustard greens or collard greens
    * 2 tablespoons real butter (not margarine)
    * 1 tablespoon olive oil
    * 1 package of frozen hash browns (or make your own if you prefer)



Preparation:

1. Place the hash browns in a pan and cook in the oven according to package directions.
2. Cook the onion in the oil until tender.
3. Add the butter to the pan and cook the greens until tender.
4. Whip the eggs with the half and half and sprinkle with salt and pepper.
5. Add to the pan and cook until set.
6. Cut the cranberry pineapple bread into triangles and toast before serving.
   

Here is the recipe for the pineapple cranberry bread.

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Orzo Vegetable Soup with Grilled Ham and Havarti Sandwiches

This is another fast meal for those nights when you're too busy to cook.


Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 stalk celery, chopped
• 1 quart of vegetable broth
• 1 small package frozen mixed vegetables
• 2 cups of vegetable juice
• 1/8 teaspoon ground black pepper
• 1/2 cup orzo

Cook the onion and garlic in the oil until tender.
Add the rest of the ingredients except the orzo.
Cook at a simmer until heated through.
Add the orzo and cook for a few minutes longer.

For the ham and havarti sandwiches:

• Whole wheat bread
• Deli sliced ham
• Sliced havarti or cheese of your choice
• Mustard

Place mustard, ham, and cheese between two slices of whole wheat bread.
Grill on the indoor grill or grill in a pan until the cheese is melted.
Cut the sandwiches crosswise into triangles before serving.

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Southwestern Baked Acorn Squash with Black Beans and Corn

This is a meal that takes about an hour to bake in the oven. It’s a vegan meal, perfect for those Meatless Mondays. If you want to add meat to this, a pound of Italian sausage, or a pound of ground turkey works nicely.

Ingredients:

• 2 acorn squash, cut in half and seeded.
• 1 onion chopped
• 1 tablespoon of olive oil
• 1 can of Ro-Tel tomatoes (or 1 can of diced tomatoes with green chilis)
• 1 can of black beans, rinsed and drained
• 1 can of corn, drained
• 1 tablespoon of chili powder
• 2 teaspoons cumin
• 1 teaspoon salt

Preparation:

Preheat the oven to 375 degrees.
Place the acorn squash in a baking dish with the inside facing up.
Cook the onion in the oil.
Add the tomatoes, beans, corn, and spices and stir well.
Spoon the filling into the hollow part of the squash.
Pour ¼ cup of water into the baking dish.
Cover with foil and bake one hour.
Pull back the foil and test for doneness. The squash should be fork tender.
Additional filling can be kept warm on the stove and served as second helpings.

Photo credit: CC Harmon

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Chicken Tortellini Alfredo and Amaretto Pears

This dish whips up in no time at all. Using premade tortellini and a jar of alfredo sauce makes it go quick.

Ingredients:

• 1 pound of chicken breast tenderloins
• 2 tablespoons of olive oil
• 1 package of frozen or refrigerated cheese tortellini
• 1 jar of alfredo sauce
• 1 bag of fresh spinach
• 2 pears cut into bite sized pieces
• 1 tablespoon of amaretto
• Whipped cream

Preparation:

Cook the tortellini in boiling water or according to package directions.
Cook the chicken tenderloins over high heat in 1 tablespoon of olive oil.
Remove from heat, add one tablespoon of olive oil to the pan.
Cook the spinach in the olive oil until wilted.
Cut the chicken into small pieces.
Remove the spinach and place on a serving plate with high sides. (A pie pan will do.)
Put the chicken and tortellini in a pan and cover with the alfredo sauce to warm through.
Pour the amaretto over the pears and toss to coat.
Place the pears in a dessert dish and put a dollop of whipped cream on top.
Place the chicken tortellini in sauce on top of the spinach.

Have a wonderful dinner!

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Beef and Beer Stew in the Slow Cooker or on the Stove with Video

Serve with Garlic Smashed Potatoes

I make a killer St. Patrick’s day corned beef that my family loves with Guinness Stout. It cooks all day in the slow cooker, and that was the inspiration for this recipe. I also found another similar stovetop recipe online with a video showing how to make it. You can use that recipe or mine. Whichever one you use, serve it up in a well of garlic smashed potatoes.






Ingredients for Beef and Beer Stew in the Slow Cooker

• 3 pounds of beef stew meat
• ¼ cup of oil
• 1 onion, chopped
• 1 bag of peeled baby carrots
• 3 stalks of celery, sliced
• 3 cloves of garlic, chopped
• 1 teaspoon of salt
• ½ teaspoon pepper
• 1 bay leaf
• 1 bottle of Guinness Stout

For the smashed potatoes:

• 6 russet potatoes
• 2 cloves of garlic
• 4 tablespoons butter
• ¼ cup of sour cream
• Milk to thin to taste
• Salt and pepper to taste

Preparation of the Beef and Beer Stew

Brown the beef in hot oil. According to Julia Child’s cookbook, dry the beef, then the beef should be browned on all sides, with no pieces touching.
Next, place the beef, vegetables, and spices in the slow cooker.
Pour the Guinness Stout over the top.
Cook on low heat all day for 8-10 hours.
1 hour before serving, melt 2 tablespoons of butter.
Add 2 tablespoons of flour and stir. This is called a roux.
Add the roux to the beef stew and stir well.
Cover again and cook for another hour.
Prepare the garlic smashed potatoes.
Cook the potatoes and garlic in boiling water for ½ hour or until tender.
Smash the potatoes using a potato masher with the butter and sour cream.
Stir in some salt and pepper and add milk to make the potatoes as thin as you like.
Place the potatoes in a bowl, and make a well.
Pour a heaping ladle of beef and beer stew into the potato well.

Enjoy!

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Almost Instant Corn and Potato Chowder

When you need a quick soup for a chilly day, this is about as quick as it gets. This recipe makes plenty for four hearty appetites.

Ingredients:

• 4-6 red potatoes, cubed
• 1 yellow onion, peeled and chopped
• 1 clove of garlic, chopped fine
• 1 stalk of celery, chopped
• 1 tablespoon olive oil
• 1 small package frozen corn (unless you have fresh, then 2 ears will do)
• 2 jars of alfredo pasta sauce
• Skim milk
• Optional: 1 can of chopped clams

Preparation of the corn potato chowder:
Cook the onion, garlic, and celery in the olive oil until just turning tender.
Put the cubed potatoes in the microwave and cook for 3 minutes or until tender.
Add the cooked potatoes, the corn, and the alfredo sauce to the soup pot.
Heat to a low simmer, then add milk to thin it to the consistency you like.
If you want to turn it into a quick clam chowder, add the clams.
Serve this up with a side of dark bread and a salad.

Photo credit: Paul Goyette
 

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Visit me as the Sacramento Easy Meals Examiner.

20 Minutes to Dinner: Cajun Style Salmon with Quinoa and Peas

Quinoa is a recently rediscovered grain that is becoming more popular with cooks. It has a nice crunchy flavor, somewhat like brown rice, but it's much more tender, almost like couscous. Quinoa is a healthy, protein packed food, and is quite delicious. 

Ingredients:

• 2 pounds of salmon steaks, or ½ pound per person
• 2 tablespoons of Cajun seasoning mix
• 1 lemon
• Fresh parsley
• 2 cups of quinoa
• 1 package of frozen peas

Preparation of the Cajun Style Salmon and Quinoa

Prepare the quinoa according to package directions.
Warm the peas in the microwave.
Add the peas to the quinoa and stir.
Put a lid on the pan to keep the quinoa warm while the salmon cooks.
Cut the steaks into single serving sizes.
Pat the Cajun seasoning mix all over the salmon steaks.
Grill on the indoor grill or bake in a 375 degree oven until tender and flaky with a fork.
Serve with lemon wedges and parsley. Add a side salad if desired.

Photo credit: Rowlanda Mangham

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Christmas Breads and Cakes

This week on my Sacramento Easy Meals Examiner gig, I've been posting recipes for Christmas breads and cakes. If you're still looking for some holiday breads or cakes to bake, look no further. I'm so full of baked goods right now I could burst. So far this week I've made:

German stollen
You've got to watch the video of the chef making stollen.

Apple kuchen
My husband adores anything apple, so this received a seal of approval.

Pineapple cranberry bread in the bread machine
I converted a recipe for pineapple cranberry bread for the machine, and WOW it turned out tasty!

Pumped up on pumpkin
I went on a hunt for new and interesting pumpkin recipes. These are the best. Alton Brown shows how to make pumpkin bread and muffins in a video. I can't wait to have the Pumpking Gingerbread Pudding on Christmas Eve. Christmas Day is reserved for Red Velvet cake, straight out of the Betty Crocker box. :-) I haven't found a recipe that beats that one.

Last of all, holiday breads and cakes wouldn't be complete without some Hot Holiday Drinks to go along with them.

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Keep Holiday Weight Gain from Spiraling Out of Control

Holiday weight gain can be sneaky, even though you know it may happen to you. You're having a good time, enjoying good food, and the next morning you can't get into those jeans you love. Oops! Here are some ideas from the Egg Farmers of Ontario for keeping the pounds off during the holiday season.


Eating Healthy During Holiday Get-Togethers
By Adriana Noton

The holidays are a joyous time that involves celebrating with loved ones. Part of the celebrations often includes eating foods that are high in fat and calories which make the holidays a difficult time to stick to a healthy diet. However, with a little planning, you can eat healthy and not experience a drastic increase in weight gain. Consider the following tips to eating healthy during holiday get-togethers.

1. Avoid Unhealthy Foods: Make a list of foods you want to avoid over the holidays. This can include rich and creamy sauces and soups, sweet desserts, fried foods, and processed meats. Purchase healthy alternatives such as fruit and veggie plates, lean meat, grains, healthy cereals, and other calorie and fat-reduced foods.

2. Reduce Dairy Intake: Some dairy foods are known to be high in calories and fat. Whenever possible, try to substitute high-fat dairy ingredients with other more suitable ingredients in your recipes and in your meals. For example, use low fat cheese products, fat free milk, and use plain yogurt instead of sour cream in your recipes.

3. Healthy Turkey: Turkey is a much healthier meat than red meat. When cooking your turkey, consider healthy cooking methods such as baking and broiling. As well, use a rack to collect the fat. A healthy tip: eat the white meat instead of the dark meat.

4. Healthy Snacks before Big Meals: It is important not to let yourself go hungry before a large meal. You can snack on healthy foods such as carrot sticks and fruit. As well, drink a large glass of water before you eat. This will help prevent you from overeating. Overeating on junk food is a big cause of holiday weight gain. As well, the fiber in healthy foods such as vegetables will help fill you up. Consider salads as a side dish with your main meal. As well, if you are attending restaurants and parties, eat smaller portions.

5. Eat a Healthy Breakfast: A healthy breakfast not only gives you energy for the day, but also controls hunger. Such breakfast foods as eggs, whole wheat toast, fruit, and whole grain cereal will provide much needed energy and you will burn any calories throughout the day. Stay away from the sugar, fried foods, and fat. Foods should be high in protein and nutrient-rich. A healthy tip: Do not skip any meals and practice food serving portion control. Skipping meals will only increase your hunger and cause you to eat more food.

Nearly everyone finds it difficult to eat healthy during the holidays. Trying to follow a specific diet plan is often impossible so it is important to make healthy choices and try to get some exercise daily. Utilizing a plan of moderation and substituting unhealthy foods with healthier foods can make a big difference. Once the holidays are over, you may find a weight gain of only one or two pounds or no weight gain at all. You will definitely look and feel good.



About the author

Egg Farmers of Ontario are trying to provide consumers with safe and delicious eggs for your breakfasts. Furthermore, we research to provide our customers with easy recipes for breakfast. from http://www.FreeArticlesAndContent.com




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Dinner Magic Menus December Week 3

This week's theme is hearty winter meals that warm the body and the soul. For this, I've chosen meals that are my family's favorites for cold weather days. Here is the Dinner Magic Shopping List for December Week 3. Enjoy!

Hearty Macaroni and Cheese with Bacon
Chopped Salad

Swedish Meatballs
Egg noodles
Mixed vegetables

Meatball Sandwiches on French Rolls
Fresh Vegetable Platter

Broccoli and Beef Calzone
Tossed Salad

Mexican Spicy Wraps
Tossed Salad
Pineapple Yogurt Dessert

Baked Lasagna in the Crock pot
Grilled Eggplant
Romaine Salad with Homemade Caesar Dressing

Meatloaf Stuffed with Ham and Broccoli
Baked Potatoes
Green Salad



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Dinner Magic Shopping List December Week 3

This is for the Dinner Magic Menus December Week 3.

Meats:
3 lbs ground beef
½ pound pork sausage (loose pack, not in casings)
Deli thin ham lunchmeat
½ pound cooked bacon
1 pound sweet or hot Italian sausage
1 pound chicken breast tenderloins

Dairy:
8 ounces sour cream
Provolone cheese, sliced
1 cup shredded Mozzarella
¼ pound of Parmesan cheese
1 pound cheddar cheese
2 cans of refrigerated crescent rolls
Eggs
Skim milk
8 ounces of half and half
Real butter (not margarine)
Ricotta cheese
2 cups low fat or fat free vanilla yogurt

Frozen Food:
2 small packages frozen chopped broccoli
1 package frozen mixed vegetables

Fresh Produce:
2 yellow onions
2 red onions
1 bunch of green onions
8 ounces mushrooms, sliced
1 head of iceberg lettuce
1 head of romaine lettuce
3 tomatoes
1 cucumber
1 bag of carrots
Broccoli florets
1 stalk of celery
1 chinese eggplant or small purple globe eggplant
1 bag raw baby spinach
1 avocado
4 baking potatoes

Canned Food:
1 small jar or bottle of pizza sauce
1 jar of Italian pasta sauce
2 small cans sliced black olives
1 jar of regular black or green olives
1 can evaporated skim milk
1 small can chopped pineapple

Dry Food and Staples:
Egg noodles
Burrito size tortillas, whole wheat, spinach, or jalapeno
Garlic croutons (Or make your own.)
Italian bread crumbs
Flour
Olive oil
Cooking spray

Spices and Condiments:
Salt and pepper
Oregano, chili powder, cumin, parsley, nutmeg
Ranch dressing mix packet
Italian dressing, or mix packet, or make your own
Catsup
Tabasco sauce

Other items for your own personal shopping list:






Go green with reusable shopping bags.


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You Can Make Money Writing for Examiner

Good cooks know how to stretch a dollar into a terrific meal. You can also find an extra dollar through part time work. Writing is a natural for many people. It can also provide a nice part-time income, and perhaps even segue into a second career after retirement, if you're at that stage in your life.

I started writing for Examiner in October. I'm the Sacramento Easy Meals Examiner. It took me a couple of months to build up a bit of an article base, (they ask for three articles per week,) and to learn what is popular on their site. Now, in mid December, I've reached the top 5 list of examiners in my area, and this morning, in Food and Drink nationwide.

I know many writers that make good money with Examiner. These writers pay attention to SEO, write timely and intriguing articles, and produce copy at least three times a week. That's all there is to the secret of making money with Examiner. The articles are short, (about 300 words,) and the publishing process is quick and simple.

What is Examiner.com
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Becoming a Writer for Examiner.com
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Focaccia Bread - The Perfect Fancy Sandwich And Traditional Appetizer

By Jeff D McQueen

Focaccia bread is a staple in classic Italian meals. It is best enjoyed with olives, herbs, tomatoes (sun-dried) and cheese. You could also eat it by itself as a meal or as an appetizer.

Focaccia bread is made from basic bread dough used in making pizza crusts. It is said to have originated from the time of the Etruscans from North Italy. Some believe that Focaccia originated in Ancient Greece, during the beginning of the first millennium before Christ. The word Focaccia itself is a direct derivation from the Roman term panis focacius.

The recipe for Focaccia bread has spread to other regions, including the Middle East. The practice of dipping Focaccia into soups and vinegar started during the Roman times. At that time, it proved to be a cheap but filling meal for most people.

At present, Focaccia bread has its own dip made out of vinegar and is usually served as appetizer. The difference lies in its preparation. The dough transforms into Focaccia bread after adding toppings. Also, you could make your homemade Focaccia bread according to your tastes and preferences.

You are free to add little bits of herbs and cheese for that light flavor. However, you might want to add more toppings if you're wanting something more fully-flavored.

Here are the ingredients that you will need to create the basic dough:

1 tbsp/1 pkg of active dry yeast
1 tbsp of sugar
1- 1/3 c of water (hot)
2 tbsps of olive oil
3-1/2 - 4 c of flour (all-purpose)
2 tsps of salt

For the toppings, you'll need the following:
1/2 c of olive oil
Tomatoes (sun-dried), sliced
Olives or onions (caramelized)
2 tbsps of cheese (either Parmesan, Romano or Asiago); grated
1/4 tsp of salt (coarse)
2 tsps of fresh herbs or 1 tsp of dried herbs, either thyme, rosemary, oregano, basil or dill

Create your bread dough by dissolving yeast with hot water. Let stand for five minutes. Mix together all your ingredients for your bread dough inside a big bowl. Stir the ingredients together until the mixture becomes stiff and sticky.

Flatten the mixture into a flat & floured board/surface then knead steadily for ten minutes. Cut dough into half then shape each dough piece to a roll measuring 1/2 inch thick. Put the pieces into well-oiled cake pans and cover with plastic/serran wrap.

Let dough rise for an hour and thirty minutes. Preheat the oven up to about 400 deg. Fahrenheit. When your dough doubles in size, press firmly into cake pans and create indentations throughout your risen dough. Put the 1/2 cup of olive oil lightly into your dough. Then, add in your toppings afterwards.

Place dough into the oven and bake it for around 25-30 minutes. Make sure that your dough turns golden & brown. After baking, take bread out & let cool before serving.



About the author

Jeff is a food fanatic! You can check out his very popular Bread Recipes website
where he shares some of his Rye Bread Recipes and
Sweet Bread Recipes from http://www.FreeArticlesAndContent.com



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More great recipes are at my Sacramento Easy Meals Examiner website.

Dinner Magic Menus December Week 2

Holiday Warmth Dinner Recipes




This week’s recipes are all from The Joy Kitchen, the online home of the Joy of Cooking
cookbook. This indispensable cookbook has been the tome I’ve learned from over the years, and its recipes never fail.


Roast Chicken with 40 Cloves of Garlic is perfect to make for Sunday dinner while you’re busy decorating the tree or wrapping gifts. The smell of the roasting chicken and the warmth of the oven will fill the house with good cheer. Pop a few potatoes in the oven to bake with it, and warm a side dish vegetable, and dinner is done.

Chicken Chili Verde can be made using the leftover chicken from the previous night's roast chicken dinner. This is traditionally served with a side dish of pinto beans and rice. Have some cheese and sour cream on hand for toppings.

Pasta and Beans (Pasta E Fagioli) can be made as thick as a stew or thinner like a soup. Add a salad to round out the meal.

Coconut Chicken Curry is a quick weeknight meal that can be ready in about 30 minutes. To make it even faster, use boneless, skinless, chicken breast tenderloins. Serve this over rice. If you have saffron, add a pinch to the rice while it cooks for a mellow flavor.

Spicy Szechuan Noodles will warm up a weeknight meal with chopped chile peppers. Add some snow peas and carrots to the stir fry to get your vegetables in a one dish meal.

Chicken or Turkey Chili Hash with Sweet Potatoes can also be made with white potatoes. Use chicken breast tenderloins by sautéing them in oil and chopping into smaller pieces.

U.S. Senate Bean Soup is a recipe that can be adapted to a busy schedule by cooking beans and ham hock all day in the crock pot. In the evening, Add the onion, celery, potatoes, and garlic to the pot and cook until tender. Serve with thick slices of brown bread.



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More great recipes are at my Sacramento Easy Meals Examiner website.

Dinner Magic Shopping List December Week 2

Meats:
1 large chicken for roasting
2 pounds of chicken thighs or 2 pounds of chicken breast tenderloins
1 more pound of chicken breast tenderloins
1 pound ground pork
1 small ham hock

Dairy:
Sour cream
Romano or parmesan cheese

Frozen Food:
1 package frozen peas

Fresh Produce:
1 lemon
1 lime
4 garlic heads
5 white onions
1 bunch of scallions or green onions
1 green bell pepper
1 head of celery
3 carrots
½ pound snow peas (or 1 package frozen snow peas)
2 sweet potatoes
4 russet potatoes
Small piece of fresh ginger
1 bunch cilantro
1 bunch of parsley
4 jalapeno peppers (3 are optional for the Chicken Chili Verde and Coconut Chicken Curry)


Canned Food:
64 ounces chicken broth
1 can tomatillos or 1 can Ro-Tel tomatoes (tomatoes with green chiles and onions)
1 small can diced green chiles
2 cans (16 ounce) cannelloni, Great Northern, or pinto beans
1 can (12 ounce) coconut milk
1 small can bamboo shoots

Dry Food and Staples:
1 package elbow macaroni
1 pound Chinese egg noodles or spaghetti
Navy beans or Great Northern beans
Rice
Golden raisins
Sugar

Spices and Condiments:
Olive oil
Peanut oil
Sesame oil
Soy sauce
Chinese black bean sauce
Salt and pepper
Dried thyme, sage, rosemary, oregano, chili powder, cumin, curry powder
750 ml white wine for cooking

Other items for your own personal shopping list:







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Holiday Foods: Party Appetizers with Chocolate Fountains

A chocolate fountain is a dramatic addition to any holiday party table. Guests love to dip tidbits in the warm chocolate. Ideas for dipping items for a chocolate fountain are:

Angelfood cake squares
Poundcake squares
Shortbread cookies
Strawberries
Banana slices
Dried pineapple and mango slices
Caramel squares
Rice Krispie treats cut into squares

Provide plenty of skewers for guests to use while dipping their food so they won't get their fingers in the chocolate. For safety reasons, place the Chocolate Fondue Fountain on a sturdy table near a wall outlet.


What is a Chocolate Fountain?

A chocolate fountain is usually made of stainless steel and serves melted chocolate. A motor at the base heats the chocolate placed in the heating tray. The heated chocolate then goes up through a column and when it gets to the top, flows down over multiple tiers. This chocolate flows over each tray until it reaches the base.

Couverture chocolate, which contains at least 32 percent cocoa butter, works great in a chocolate fountain. You get this in light milk chocolate or dark chocolate. You can use other chocolate but must add vegetable oil, which hampers the taste and smoothness.

At one time chocolate fountains were commercial units, which cost thousands of dollars and used by professional party planners at catering events. You can still rent larger fountains from party stores and catering services that come with an attendant to made sure the fountain runs properly.


Home Chocolate Fountains

Now chocolate fountains are available for home use so people can host their own events. A home fountain is great for a party of around 20 or 25 people.
For someone thinking of purchasing a chocolate fountain for his or her home, there are a large number of budget friendly chocolate fountains on the market. Many of the very inexpensive models are not worth buying because of their cheap construction.


Purchasing a Chocolate Fountain

When purchasing a chocolate fountain for home use, look for the following:
• A good warranty is very important.
• It should be easy to clean and dishwasher safe.
• You want a machine that is easy to assemble.
• Make sure the construction quality is excellent.
• Nothing is worse than a loud machine so quiet operation is important.
• Auger pumping mechanism

To have the chocolate flow smoothly, you need to add oil. Many companies make chocolate for chocolate fountains that you do not add oil so you can set them up faster and more conveniently.

Most people are chocolate lovers. Just seeing rich chocolate, cascading down each layer on a chocolate fountain, makes our mouths water. There are many types of chocolate available to use. Some of these are:
• Milk chocolate – creamy and smooth
• Dark chocolate – some people call this bitter chocolate
• Unsweetened chocolate – no sweeteners added


Chocolate Facts

Less than 2 percent of fat in American diets come from chocolate. The main sources are fried foods, meat and full fat dairy products. Experts and research show that most headaches are not related to chocolate intake. Studies show that stress, hunger, irregular sleep patterns and hormone changes can cause headaches.



About the author
The article What is a Chocolate Fountain? is written by Joseph Then.
Learn more about Chocolate Fountains and the various information about this delicious food from Joseph Then at http://www.FreeArticlesAndContent.com.

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More great recipes are at my Sacramento Easy Meals Examiner website.