Clay Baker Recipes - Fat-Free Chicken Dishes

Everybody knows that clay cooking pots already existed long before slow cookers came into existence. Since the use of clay pots avoid over-cooking while eliminating the need for added fats, baking chicken in a clay baker has been considered a good way to prepare a healthy, flavorful and fat-free chicken meal.

When clay bakers are soaked in water before placing into the oven, it allows the pot to produce moisture as it cooks sealing in nutrients in the food and preventing it from escaping; and even if you cook chicken without skin, it still would come out moist, tender, flavorful and perfectly browned. This makes clay bakers most ideal for braising as it provides fat-free moistness for vegetables, meat, chicken and fish.

Allow me to share two chicken recipes cooked in a clay baker with a special taste of baked lemon and peppers:

Roast Chicken and Lemon

Ingredients

• ¼ pound chicken, rinsed with giblets and neck removed
• 1 large red onion, sliced thickly
• 2 large potatoes, peeled and cut in chunks
• 3 carrots, cut in chunks
• 3 of cloves garlic, sliced thinly
• 1 teaspoon salt
• 1/2 teaspoon pepper (freshly ground black pepper is best)
• ½ lemon, sliced
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce
• 1 teaspoon honey
• 4 sprigs of fresh thyme, minced or 1 teaspoon dried thyme

Directions

Immerse the clay baker in water for 20 minutes; drain and dry. Place onions in the bottom of the baker then arrange potatoes, carrots and garlic around sides. Sprinkle half each of the salt and pepper all over. Pat dry chicken inside and out then stuff cavity with lemon. Tie legs together with string and push wings under back. Place on top of onions in the baker with the breast side up.

Combine vinegar, soy sauce and honey then brush mixture all over chicken. Sprinkle with the thyme and remaining salt and pepper. Place clay baker in the middle of oven then turn on oven to 400 F (200 C). Roast for 2 hours or until juices run clear when chicken is pierced. Meat thermometer should register 185 F (85 C) for your chicken to be thoroughly cooked.

Roast Chicken and Peppers

Ingredients

• 3 pounds chicken, cut into chunks
• 3 tablespoons olive oil, divided 1 tablespoon plus 1-1/2 teaspoons
• fresh rosemary, chopped or 1-1/2 teaspoons dried rosemary
• 1 tablespoon fresh lemon juice
• 1 1/4 teaspoons salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 3 bell peppers, red, yellow and green cut into 1-inch strips
• 1 medium onion, cut into wedges

Directions

Soak clay baker the usual way and pat dry. Preheat oven to 375°F. Place chicken into the clay baker. Combine 2 tablespoons oil, rosemary and lemon juice then brush over chicken. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Put clay baker in the center of oven and roast for 15 minutes. Toss vegetables with remaining oil, salt and pepper then arrange around chicken. Cook for 45 minutes. Meat thermometer should register at 180°F for chicken to cook thoroughly.

Find Clay Bakers at Your Smart Kitchen. Your online source for quality cllay bakers and terracotta cookware. Browse the rest of the stores for something else you may be interested in. To access special coupons and discounts, become a Chef Wannabee.

Article Source: http://EzineArticles.com/?expert=Maria_Antoniet_Fornillos

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3 Unusual Ways to Use Your Kitchen Mixer-Blender

If you own a mixer-blender (or a mixer and a blender, separately), you may not realize all the ways you can use it.

As I'm describing these sneaky kitchen tricks, I'm referring to the mixer-blender I use. That's the Blendtec Mix n' Blend. It's the most important counter top appliance in my kitchen.

However, if you have a blender - from a $15 special you found at a sale, to a Bosch or Vitamix - and any mixer, such as a Kitchen Aid mixer, these tips can work just as well.

Here are the three unusual uses for your kitchen mixer-blender:

Meatloaf

A lot of people haul out a big bowl or pot and try to hand-stir the ingredients into their meatloaf.

Since a car accident a few years ago, my arms and shoulders aren't very strong. So, I throw the ground meat, the eggs, the bread crumbs, the Worcestershire sauce, the tomato paste, and the seasonings into the bowl of my Blendtec mixer. Then, I use the dough-kneading attachment to mix it thoroughly.

My meatloaf meals are legendary. People don't understand why my meatloaf turns out so differently from theirs. The simple answer is, mine is thoroughly mixed. Consistency makes all the difference!

Pumpkin or Pecan Pie

I use my mixer for pumpkin pies and pecan pies. My pies always attract raves from friends and family.
However, I have another wonderful pie recipe. It's a combination pumpkin and pecan pie. I start with a prepared pie crust and spread the pecan pie mixture over it. That mixture is chopped pecans, brown sugar, and maybe a drizzle of honey.

Over that, I pour the pumpkin pie filling. It's mostly the prepared, mashed pumpkin with a couple of eggs, some cream, sugar and seasonings. Then, I bake it.

The secret is the mixer. Most people mix pie ingredients by hand, in a bowl. That's okay, but it won't transform your pecan pie into a gourmet delight.

I take the pecan pie ingredients, and mix them using the whisk-type attachment for my Blendtec mixer. When that's thoroughly mixed, the finished pie tastes much better. There are no extra-dry bites with just pecan pieces, and no oh-my-goodness bites with too much cinnamon or cloves.

Then, I rinse the bowl (it doesn't have to be pristine for the next step) and whip together the pumpkin pie ingredients. I use a fast setting - around 4 on my Blendtec Mix n' Blend - for about 20 seconds, until the mixture is light and fluffy.

That's what I pour (or spoon) over the pecan pie ingredients, before I bake the pie in the oven.

When I serve this at Thanksgiving or Christmas, I top it with rich vanilla ice cream. My guests rave about this dessert.

Eggnog

My family avoids artificial ingredients and complex sweeteners. However, as much as we love store-bought eggnog, it's almost impossible to find "real" eggnog without those complex sweeteners... and a few artificial flavors and preservatives.

Real eggnog is ridiculously easy to make. It's a mix of whole eggs, milk, and any sweetener. That's the whole recipe, right there.

For healthy eggnog, you can use honey. Otherwise, sugar works well. For something that tastes identical to the not-so-healthy store-bought eggnogs, use confectioners (powdered) sugar. Add a dash of vanilla and nutmeg, and you're all set.

You can even add extra ingredients to match the gourmet eggnogs at the store. A little cooked (or straight from the can) mashed pumpkin and pumpkin pie spice can add richness.

Or, extra vanilla and some heavy cream will give that "French vanilla" flavor. Add some cream and a few drops of peppermint flavor for a "candy cane" eggnog.

You'll notice that I didn't provide an exact recipe. That's because you don't need one. Almost any mix of these ingredients will make a good eggnog. Once you've mixed it up in your mixer (like a Blendtec or Kitchen Aid blender), taste it and adjust the ingredients to suit your family.

However, people always ask me about the safety of raw eggs. If you've seen TV cooks such as Martha Stewart prepare eggnog, you may have seen them use raw eggs, too.

Because we use organic eggs that we buy from a local farmer we trust, we rarely cook our eggnog. It's always been fine. That's a risk we take, but for food safety reasons, we can't recommend it to others.

Especially if you're using store-bought eggs, start with fresh, refrigerated grade A or AA eggs. Be sure the shells are intact and clean, and don't have even a hint of a crack in them. Some people wash the eggs - before cracking them - with anti-bacterial dish soap, and then rinse them thoroughly. After that, be very sure the egg whites and yolks have minimal contact with the shells, and wash your hands well, after cracking them.

Generally, the salmonella is on the outside of the shell, not in the egg itself, until you crack it.

For extra care, it's smart to heat your eggnog in a saucepan. You'll heat it almost to boiling, but not quite. The candy thermometer should reach 160 degrees, and you'll need to stir the eggnog steadily or the eggs will coagulate. (If they do, don't worry. I'll explain that, below.)

Here's a tip if you like rum or bourbon in your eggnog: If you add the liquor before you heat the eggnog, the alcohol may evaporate due to the high temperatures. That keeps the flavor of the liquor, but the missing alcohol means the eggnog is safer for children. On the other hand, if you're serving your eggnog as an alcoholic beverage, add the liquor right before you serve the eggnog.

Once you've heated the eggnog, let it cool. If it's become lumpy - and it usually has - you'll use your Blendtec blender (or any kitchen blender) to whirl it smooth again. Gradually increase the blender speed until you're near the fastest setting. That's what breaks up the bits of egg.

If lumps remain, pour the eggnog through a kitchen sieve, strainer or colander. Press the lumps through, using a spoon. (Wooden or plastic spoons work best.)

Then, refrigerate the eggnog until it's chilled and refreshing. If you've used raw eggs, you'll need to serve it within a few hours. If you've cooked your eggnog, it will usually stay fresh for two or three days. (It won't last that long. Everyone loves homemade eggnog, and it's healthy enough to serve as an alternative to "instant breakfast" products.)

When I serve eggnog to guests, most of them can't tell it's homemade. They're sure I bought some wonderful gourmet eggnog.

One more tip: If you're making "cream of something" soup from scratch and it turns out lumpy, use your blender to whirl it to an even consistency. You may like it even better than overpriced canned soups you used to buy.
So, now you know three unusual ways to use your mixer-blender. In my kitchen, I'm using a Blendtec Mix n' Blend. It's an appliance I've used happily for more than 15 years, and when this one wears out, I'll buy another one.

Once you've tried these three unusual ways to use your mixer-blender, I'm sure you'll find other routine kitchen chores you can make easier with a mixer-blender, too.

For links to free recipes, visit my Blendtec Mixers lens. And, if you're deciding between the top brands of blenders, my Blendtec review may help.

About the author: I'm Sarah Skye, and I'm a freelance researcher and writer. Now that our children are older, my husband and I travel a lot. So, when we're at home, I like cooking my meals from scratch using fresh, regional ingredients. My family approves!

Article Source: http://EzineArticles.com/?expert=Sarah_Skye

The Catering Business

Author: Matthew J. Goudge

These years are a financially-trying time. We have to come up with ways on how we can augment our incomes, and this is especially true if we have to rely only on our monthly salaries. If you have the culinary skill, then why not try out the catering business. Many have succeeded in this venture, but then again, many have failed. For this reason, here are some of the things that you have to consider before you launch your own catering business.

Studying the Market

It does not matter if you are opening a part time or a full time catering business, but what matters is that you study the market. You have to know just how high or how low the demand for catering in your area is. You should know that the demand for catering depends upon your location, your neighborhood, the income of the households in your area, and the competition, of course. All these data will help you come up with a good plan.
In connection with studying the market, you should also know and fully understand the laws and regulations of your local area as well as your State when it comes to food handling and safety. Remember, your clients are going to be the lifeblood of your new catering venture, so you should be knowledgeable too about the current FDA guidelines.

Budgeting and Knowing the Start-Up Costs

Any new business will need money, of course, so for this reason, you have to know the start-up costs of starting a catering business so as to come up with a good budget. This step will involve knowing the cost of the license and insurance fee and other fees associated with starting a catering business, of course.
These are the questions that you have to ask yourself in this step.
Are you going to work in your own home using what you currently have in your kitchen, or are you going outfit your kitchen like that of a professional's? You can save a lot of money with the former, especially if you are just starting out and want to keep your start-up costs down.
There are some clients who allow on-site cooking, and you can make use of their kitchen equipment; however, there are also those who do not. If you want to have a professional kitchen but still keep the costs at a minimum, then you can consider renting the items. This way, you can build your reputation without spending too much on kitchen items, and when you have a good client base, you will then have the ample capital to invest on brand new kitchen items.
Are you going to go solo, or are you going to hire employees? Going solo is cheaper than hiring employees, but it is also very impractical. One, you will need some help in the food preparation and cooking, and two, you will need help in transporting the dishes and arranging them on site. Going solo is okay if you are just starting out and are catering for a small group of people, but once your catering business grows, you will need to hire employees.
Aside from knowing the cost of the license and insurance fee and other fees, the cost of working from your own kitchen versus renting kitchen equipment versus outfitting a professional kitchen, the cost of hiring employees, you also have to consider the impact it will have on your home financial budget. The first few months are the rockiest months, so you have to have enough money to cover not only your initial overhead costs for your catering business but also your expenses at home like bills, mortgages, food, groceries, medical, education, etc.
Lastly, you need to know the prices of the food products in the market. It will help you a lot if you know a local farmer or a local provider who can give you good discounts on their products. By knowing the food product prices in the market, you can come up with a good price for your products and services that is not only competitive but also profitable.

Getting Your Name Out There

Provided you already have answers for the above and you are now ready to launch your new catering business, the next step is to get your name out there. So, advertise, advertise, advertise!
Start small, and cater for your friends, relatives, and family's parties. Through word of mouth advertising, they will refer you to their friends who will also refer you to their friends. For this reason, quality is more important than quantity, and you will get more clients if you are consistently delivering quality products and services.
It would also not hurt you to put up your own website and join social networks like Facebook and Twitter. This is a free way to advertise your new catering business.
Lastly, if you have the budget for it, advertise in the yellow pages, newspapers, radio shows, local TV shows, etc. This will give you a bigger audience and get your name out there much faster.

Article Source: http://www.articlesbase.com/business-ideas-articles/the-catering-business-4638968.html

About the Author

Chef Matthew, the owner of ProChef360 Blog, is an expert in culinary arts.
He is after all an outstanding chef, having had worked in some of the finest resorts, hotels and restaurants in the world.

His interest, however, in social media was awakened when he started his own websites.
Over the years, he took it upon himself to learn everything he can about social media.

Potato Skin Twist

Author: Matthew J. Goudge




Are you wondering what to do with the potato skins that you have leftover from your mashed potato dish? If you are, then here are a variety of ways on how you can make use of the potato skin.
Instead of throwing them away or putting them inside the compost bin, you can utilize them for another purpose, the loaded potato skin.

Reusing Potato Skin

Have you ever heard of the loaded potato skin? This mini-dish is often served in bars and pubs, and it serves as great snacks or appetizers. Simply put, loaded potato skins are the carved out potato skins with some meat, veggies, cream or cheese, etc. placed over it. The potato skins are then popped into the oven to bake.
You can set aside the flesh or the meat of the potato for another dish, such as the mashed potato. Or when you are making a mashed potato dish, you can set aside the potato skins for the loaded potato skin dish. Either way, nothing is going to waste.
These loaded potato skins are perfect for simple get-together with your friends, and they will also be good snacks when you are watching sports or movies with your best buddies. Couple this dish with beer, and you have yourself a healthy and delicious snack.

Simple Loaded Potato Skin Recipe

As stated above, there are a lot of loaded potato skin recipes that you can try out at home, the most common of which is regular bacon and cheese loaded potato skin.
All you will need to have are the potato skins left over from your mashed potato dish, bacon, cheese, butter, salt and pepper, sour cream, and chives. If you have none, you can make use of whole potatoes.
Clean the potatoes and make sure that they are dried before you place them inside the oven. The oven should have been preheated to about 400 degrees Fahrenheit.
Bake the potatoes inside the oven for about 50 minutes or until the potato skins have turned crisp. Once done, transfer the potatoes onto a plate to allow them to cool, and if they are cool enough, slice the potatoes into halves, lengthwise.
Remove the flesh gently, making sure that you leave at least 0.25 inches of the flesh intact. You can set aside the flesh for another dish, such as your mashed potatoes.
Once the potatoes have been hollowed out, brush some melted butter over the potato halves, inside and out, and then season it with some salt and pepper. Pop them into the oven once more and bake them until the skin begins to crisp. This will take about a couple of minutes. Once done, flip them over and bake them for another couple of minutes.
Remove the crispy potato skins from the oven and fill them up with fried bacons that you have crumbled to smaller pieces. Top the bacon off with cheese and pop them in the oven once more until the cheese melts and begins to bubble. This will take about four minutes to five minutes.
Once done, remove the loaded potato skins from the oven, add a dollop of sour cream to each loaded potato skin, and then sprinkle them with chopped fresh chives.
Loaded potato skins are best served immediately so as to preserve the crispiness of the potato skins.
There are other recipes for loaded potato skins. You have Philly cheesesteak loaded potato skins as well as Reuben loaded potato skins. You can also try tuna melt loaded potato skins or smoked trout loaded potato skins. Of course, you can always invent your own loaded potato skin recipe using your leftover meat dishes. You can make all-veggies loaded potato skin if you are into healthy foods.
What loaded potato skin are you going to make today?

Image Credit: recipetips.com

Article Source: http://www.articlesbase.com/recipes-articles/potato-skin-twist-4620831.html

About the Author

Chef Matthew, the owner of ProChef360 Blog, is an expert in culinary arts.
He is after all an outstanding chef, having had worked in some of the finest resorts, hotels and restaurants in the world.
His interest, however, in social media was awakened when he started his own websites.
Over the years, he took it upon himself to learn everything he can about social media.