I find this chart very helpful and I have one on my fridge! It will probably come in handy at some point, so print it out and keep it in a good place.
MEASURE EQUIVALENTS
Cup = Fl oz = TBSP = TSP = Milliliter
1 C = 8 oz = 16 Tbsp = 48 tsp = 237 ml
3/4 C = 6 oz = 12 Tbsp = 36 tsp = 177 ml
2/3 C = 5 oz = 11 Tbsp = 32 tsp = 158 ml
1/2 C = 4 oz = 8 Tbsp = 24 tsp = 118 ml
1/3 C = 3 oz = 5 Tbsp = 16 tsp = 79 ml
1/4 C = 2 oz = 4 Tbsp = 12 tsp = 59 ml
1/8 C = 1 oz = 2 Tbsp = 6 tsp = 30 ml
1/16 C = .5 oz = 1 Tbsp = 3 tsp = 15 ml
Thursday, January 29, 2009
Tuesday, January 27, 2009
Homemade Taco Seasoning
Homemade taco seasoning is so much better than any prepackaged taco seasoning. You've got to try this!
Homemade Taco Seasoning
Ingredients:
1/4 cup chili powder
2/3 cup cornstarch
2 Tbsp ground cumin
4 tsp black pepper
2 tsp salt
2 tsp paprika
1 tsp granulated garlic
1 tsp granulated onions
1 tsp ground cayenne red pepper
1 tsp dried oregano
Directions:
1. In a medium bowl, add all ingredients. Mix well. Store in an airtight container.
2. When cooking: Use the ratio of 3.5 Tbsp Taco Seasoning to 1 lb ground meat of your choice. First, brown the meat, then add the 3.5 Tbsp Taco Seasoning and 2/3 cup of water. Cook for 5-7 min.
Enjoy!
Homemade Taco Seasoning
Ingredients:
1/4 cup chili powder
2/3 cup cornstarch
2 Tbsp ground cumin
4 tsp black pepper
2 tsp salt
2 tsp paprika
1 tsp granulated garlic
1 tsp granulated onions
1 tsp ground cayenne red pepper
1 tsp dried oregano
Directions:
1. In a medium bowl, add all ingredients. Mix well. Store in an airtight container.
2. When cooking: Use the ratio of 3.5 Tbsp Taco Seasoning to 1 lb ground meat of your choice. First, brown the meat, then add the 3.5 Tbsp Taco Seasoning and 2/3 cup of water. Cook for 5-7 min.
Enjoy!
Scrambled Potato Eggs
This is an easy way of making the usual scrambled eggs a bit more hearty. My husband requests more egg whites rather than yolks, so that's why my recipe includes more whites, but you can change it up however you like it!
Scrambled Potato Eggs
Ingredients:
(yields 2 servings)
2 Tbsp oil
1/2 cup potatoes, diced (I used OreIda southern style hash brown potatoes)
1 tsp granulated onions
1/2 tsp salt
5 eggs
4 egg whites
1/4 cup milk
Directions:
1. In a medium bowl, whisk together eggs, egg whites, & milk. Set aside.
2. In a medium skillet, heat 1 Tbsp oil. Add potatoes, granulated onions, & salt. Cook on medium heat for 3 minutes, until potatoes begin to soften.
3. Add remaining 1 Tbsp oil to skillet. Add egg mixture, and cook on medium heat until eggs are no longer runny. Stir or flip eggs with a spatula frequently.
Enjoy!
Scrambled Potato Eggs
Ingredients:
(yields 2 servings)
2 Tbsp oil
1/2 cup potatoes, diced (I used OreIda southern style hash brown potatoes)
1 tsp granulated onions
1/2 tsp salt
5 eggs
4 egg whites
1/4 cup milk
Directions:
1. In a medium bowl, whisk together eggs, egg whites, & milk. Set aside.
2. In a medium skillet, heat 1 Tbsp oil. Add potatoes, granulated onions, & salt. Cook on medium heat for 3 minutes, until potatoes begin to soften.
3. Add remaining 1 Tbsp oil to skillet. Add egg mixture, and cook on medium heat until eggs are no longer runny. Stir or flip eggs with a spatula frequently.
Enjoy!
Chicken Piccata
If you've never had Chicken Piccata, this is really worth trying! Simple to make, and very delicious. The lemon gives it a nice "zing"!
Chicken Piccata
Ingredients:
(yields 5-6 servings)
3 boneless, skinless chicken breasts
2 eggs
1 lemon, cut in half
1 cup all-purpose flour
1 tsp garlic powder
1 tsp paprika
1/2 cup butter
1 cube chicken bouillon
1 cup boiling water
Directions:
1. In a small bowl, beat the eggs together with the juice of 1/2 of the lemon (minus the seeds!). Set aside.
2. In a shallow bowl or dish, mix together the flour, garlic powder and paprika. Set aside.
3. Cut each chicken breast into thin, round/oval pieces as shown in the photo. You'll get about 4-5 pieces out of each breast.
**TIP: I like to trim off excess fat & veins while I'm cutting the chicken into smaller pieces.
4. Dip the chicken in the egg/lemon mixture, then dip in the seasoned flour.
5. In a large skillet, melt butter and brown the coated chicken pieces. (This smells so good!)
**TIP: You may have to brown the chicken in batches, depending on how big/small your skillet is, and how much chicken you are making. If you are doing this in batches, then set the browned chicken aside on a plate while working on the rest of the chicken.
6. In a small pot, dissolve the bouillon cube in the boiling water, then add the juice of the other 1/2 of the lemon (minus seeds!).
7. After you've browned all the chicken pieces, return them all to the skillet and pour the boiling water mixture into the skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender.
**TIP: Clean your kitchen workplace & your utensils as you go, and you'll have less to clean up later! (this one I learned from my mama!)
8. Serve with your choice of side dish. Pictured here with "Laura's Perfect Mashed Potatoes" (recipe below).
Enjoy!
Chicken Piccata
Ingredients:
(yields 5-6 servings)
3 boneless, skinless chicken breasts
2 eggs
1 lemon, cut in half
1 cup all-purpose flour
1 tsp garlic powder
1 tsp paprika
1/2 cup butter
1 cube chicken bouillon
1 cup boiling water
Directions:
1. In a small bowl, beat the eggs together with the juice of 1/2 of the lemon (minus the seeds!). Set aside.
2. In a shallow bowl or dish, mix together the flour, garlic powder and paprika. Set aside.
3. Cut each chicken breast into thin, round/oval pieces as shown in the photo. You'll get about 4-5 pieces out of each breast.
**TIP: I like to trim off excess fat & veins while I'm cutting the chicken into smaller pieces.
4. Dip the chicken in the egg/lemon mixture, then dip in the seasoned flour.
5. In a large skillet, melt butter and brown the coated chicken pieces. (This smells so good!)
**TIP: You may have to brown the chicken in batches, depending on how big/small your skillet is, and how much chicken you are making. If you are doing this in batches, then set the browned chicken aside on a plate while working on the rest of the chicken.
6. In a small pot, dissolve the bouillon cube in the boiling water, then add the juice of the other 1/2 of the lemon (minus seeds!).
7. After you've browned all the chicken pieces, return them all to the skillet and pour the boiling water mixture into the skillet. Cover and let simmer for 20 minutes, turning chicken pieces after 10 minutes, until chicken is tender.
**TIP: Clean your kitchen workplace & your utensils as you go, and you'll have less to clean up later! (this one I learned from my mama!)
8. Serve with your choice of side dish. Pictured here with "Laura's Perfect Mashed Potatoes" (recipe below).
Enjoy!
Laura's Perfect Mashed Potatoes
I have come up with the right ingredients to create the perfect mashed potatoes! Enjoy!
Laura's Perfect Mashed Potatoes
Ingredients:
(yields 8 servings)
10 Medium Potatoes
2 tsp Salt - (one to start, and one for later)
1/4 cup Sour Cream
1/4 cup Mayonnaise
3/4 cup Butter
Directions:
1. Peel potatoes, leaving no skin behind. Cut the peeled potatoes into cubes.
2. Fill a large pot 3/4 full with water. Add potato cubes to the pot of water.
**TIP: At this point, I like to rinse the potatoes and add new water to them. This makes them less starchy. Fill with water to cover potatoes by 1 inch.
3. Add 1 tsp salt to the potatoes. Bring to a boil, then reduce heat to medium. Cook on medium heat until tender, about 15 min.
**TIP: To check for tenderness, test the potatoes by taking a cube out onto a spoon and pressing down on the potato with a fork. It should mash easily. Do this with several cubes to ensure that the potatoes are evenly cooked through.
4. Drain potatoes. Return to pot. Add 3/4 cup butter, 1/4 cup sour cream, 1/4 cup mayonnaise, & 1 tsp salt. Mash with Potato Masher. Then mash some more using electric mixer to make the potatoes really smooth.
Enjoy!
Laura's Perfect Mashed Potatoes
Ingredients:
(yields 8 servings)
10 Medium Potatoes
2 tsp Salt - (one to start, and one for later)
1/4 cup Sour Cream
1/4 cup Mayonnaise
3/4 cup Butter
Directions:
1. Peel potatoes, leaving no skin behind. Cut the peeled potatoes into cubes.
**TIP: At this point, I like to rinse the potatoes and add new water to them. This makes them less starchy. Fill with water to cover potatoes by 1 inch.
3. Add 1 tsp salt to the potatoes. Bring to a boil, then reduce heat to medium. Cook on medium heat until tender, about 15 min.
**TIP: To check for tenderness, test the potatoes by taking a cube out onto a spoon and pressing down on the potato with a fork. It should mash easily. Do this with several cubes to ensure that the potatoes are evenly cooked through.
4. Drain potatoes. Return to pot. Add 3/4 cup butter, 1/4 cup sour cream, 1/4 cup mayonnaise, & 1 tsp salt. Mash with Potato Masher. Then mash some more using electric mixer to make the potatoes really smooth.
Friday, January 23, 2009
PB & Cranberry Crackers w/ Apple Slices
This is a great snack for kids. My 5 yr old loved this snack, and my 2 yr old seemed to just go for the apples... (maybe the crackers looked to complicated for her?? hehe). A fun way to get the little ones to eat their fruits & get some protein in there too. You can get creative with this and get your kids involved too. Alexis (my 5 yr old) and I created a Smiley-Face and also a Flower.PB & Cranberry Crackers w/ Apple Slices
Ingredients:
(yields 2 servings)
1 apple, cut into wedges
6 crackers (we used Ritz)
2-3 TBSP Peanut Butter
1/8 cup dried cranberries
Directions:
1. As mentioned above, cut the apple into wedges.
2. Take each cracker and spread some peanut butter on the top of it.
3. Add a few dried cranberries to each.
4. Get Creative! Arrange your apples and crackers to form something fun!
Enjoy!
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