Top 5 Cooking Hacks

Kitchen hacks are clever solutions to every day kitchen dilemmas which could save you time, money and maybe even help to avoid an embarrassing situation.

If you are an avid cook, you probably know lots of them, right?  Maybe they are things you found out by googling a question.  Or, they were passed down in your family – you know like those “old wives tales”.  I have found each time I am in the kitchen making a recipe – I am googling another question and then am amazed at the results.  Sometimes it is even the same question over and over because I forgot the answer. LOL.  You would be surprised but sometimes you get different answers.

1 – Removing Eggshell Fragments

This is one of those hacks I thought wouldn’t work because it seemed too good to be true BUT I was wrong!

Simply use a larger piece of eggshell to scoop up those pesky little fragments. It’s like magic.  I am surprised how often I use this especially in the mornings when I haven’t finished my first cup of coffee  and am fixing breakfast.

2 – Evenly Portion Batter

Use an ice cream scoop to evenly portion out muffin batter or cupcake batter or anything you are using individual pans for. The kind with the trigger release makes it easy to transfer the batter to the muffin tin: no trying desperately to get the batter off of a spoon.  If it is a “sticky” batter, spray pam on the scoop FIRST, then scoop.  The batter will slide out, easy peasy.

3 – Freeze Flat 

OMG!!! I wish I knew this when we lived in the condo.  Our freezer was small and when I pulled one thing out, it all could come tumbling.  LOL. Whether it’s soups, stews, or ground meat, the flatter and wider you can get them, the faster they’ll freeze and defrost.  Place foods in heavy-duty freezer bags, squeeze out all the air, lay the bag flat, and use your hands to work the contents into as flat and even a shape as possible.

4 – Dry Bean versus Canned Beans

It has taken me awhile to learn this AND I usually google it every time I get ready to make something just to be sure.   REMEMBER…. 16 oz of canned beans DOES NOT equal 16 oz of dry beans. Dry beans DOUBLE in size when cooked. Yup, I have made this mistake more times then I can count.  LOL. If I am using the crockpot, I just rinse the dry beans off and throw them in – no pre-soaking here.

5 – How To Reduce Bacon Shrinkage

I was skeptical of this one too!  I had heard rinsing the bacon would cut out some of the salt BUT was surprised to find out it did even more.  To reduce bacon shrinkage, I first trim off the excess fat, then I rinse it off with cold water.  I used to cook bacon in the fry pan just like my mom and grandmother BUT not any more.  With smaller quantities (just for hubby & I) I put it in the air fryer for 10 minutes, turning it half way through.  If we have company, I cook it in the oven at 375F for 10 minutes or more until crispy.

Want more tips and tricks?  Check out Hope’s Healthy Kitchen on Facebook.  Have a hack you want to share…….comment below or send me an email.  If I use it in my blog post, I will send you a free gift as a thank you.

Have an Epic Day!

 

 

 

 

 

Tasty Tuesday: Sausage & Egg Breakfast Ring

Today’s recipe is from Patti Watson at Pampered Chef.  This is a classic breakfast ring which is a great option for a busy  morning OR why not surprise mom on Mother’s Day!

INGREDIENTS

• 11   eggs, divided
• ¼ cup (50 mL) half & half
• ¼ tsp (1 mL) salt
• ¼ tsp (1 mL) black pepper
• 2   red bell peppers
• 4   green onions
• 1 pkg (9.6 oz./272 g) fully cooked breakfast sausage (12 links)
• 2 cups (6 oz./175 g) colby jack cheese, grated
• 1 tsp (5 mL) olive oil
• 2 pkgs (8 oz./250 g each) crescent rolls
• 1 tbsp (15 mL) fresh parsley leaves

DIRECTIONS

1. Preheat the oven to 375°F (190°C). In the Classic Batter Bowl, whisk 10 of the eggs with the half & half, salt, and pepper.
2. Cut the bell peppers into quarters. Process the bell peppers and onions in batches in the Manual Food Processor until finely chopped. Transfer the mixture to the bowl. Process the sausage until finely chopped and add to the bowl.
3. Microwave the mixture, uncovered, on HIGH for 6 minutes. Remove from the microwave and stir to break up the eggs. Microwave for 3 minutes, then stir. Microwave for 2 minutes, then stir. Set aside to cool slightly.
4. Use the Microplane^® Adjustable Coarse Grater to grate the cheese; set aside. Use the Chef’s Silicone Basting Brush to brush oil onto the White Large Round Stone.
5. Separate the rolls into 16 triangles. Arrange the triangles on the stone with the wide ends in the center, slightly overlapping. There should be a 5″ (13-cm) opening in the center. The narrow ends of the dough will extend beyond the edge of the stone.
6. Use the Baker’s Roller^® to flatten the wide ends of the dough. Place the egg mixture over the wider sides of the dough in a circle. Sprinkle the shredded cheese over the eggs.
7. Pull the narrow ends of the dough over the filling and tuck the points under the dough to form a ring.
8. Separate the remaining egg and add ½ tsp (2 mL) of water to the yolk; mix. Use the basting brush to brush the top of the ring with egg wash. Bake for 30 minutes or until the top is golden brown.
9. Use the Pizza & Crust Cutter to chop the parsley and sprinkle on top of the ring.

Serves:  16  

Nutrients per serving: U.S. nutrients per serving: Calories 270, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 140 mg, Sodium 540 mg, Carbohydrate 50 g, Fiber 0 g, Sugars 3 g, Protein 12 g

Want more recipes to help you change up boring meals?  Check out Patti’s website where there is over 250 recipes to spice up your menu.  If your wish list is bigger than your wallet, host a party to earn free and discounted products.  Just like to shop, check out the monthly customer specials. 

Have a ThirtyOne-derful day!