COOKING WITH SKINNY AND MINI

Pork With Apple Butter Cream Sauce

By | July 22, 2009

Apple Butter Cream Sauce

By | July 21, 2009

Term for the thin, pearlescent membrane found on certain cuts of meat, such as a tenderloin. Silver skin is very tough and must be removed with a sharp knife in order to prevent the meat from curling during cooking.

silver-skin

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Chicken Parmesan

By | July 14, 2009

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Chicken Quesadillas

By | July 13, 2009

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How To Make Quiche

By | July 7, 2009

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Quiche Recipe

By | July 6, 2009

12 Eggs
1/3 cup Water
Onions
Green Peppers
Yellow Peppers
Mushrooms
Tomatoes
Mozzarella Cheese
Cooked Meat Of Your Choice
(Bacon, Sausage, Ham, etc…)

Be sure to preheat your oven to 350°F. You can use liquid eggs but I do prefer to use real eggs. First, crack and whisk your eggs. Next, whisk in the water. (Traditional quiche calls for the use of cream or milk but I still prefer to use water). After you whisk the water and egg mixture it will become fluffy. Now add your vegetables (I do sauté my vegetables in advance to release the flavors). You can add as much or as little of each that you like. Then add your cheese (You do not have to use mozzarella you can use any cheese of your choice and whatever portion size you like). Finally, add your cooked meats and mix altogether.

Now it is time to spray your baking pan with cooking spray to avoid the quiche from sticking to the pan. Then pour your quiche mixture into your pan and place in the oven at 350°F for about 30 minutes. Be sure to check after 20 minutes and spin pan around in oven to assure even cooking.

When finished you can do the tooth pick test to assure it is finished. Then cut and serve!

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Happy 4th Of July

By | July 4, 2009

From Cooking With Skinny And Mini!

More videos will be up soon. Thanks for checking back!

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BBQ Food Safety Tips

By | July 3, 2009

Be sure to wash hands with hot, soapy water after handling raw meat, poultry, or seafood. Wash cutting boards, utensils, and dishes after use with these raw foods.

Thaw Safely
Completely thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can microwave defrost if the food will be placed immediately on the grill.

Marinating Safely
A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. Marinate food in the refrigerator, not on the counter. Poultry and cubed meat or stew meat can be marinated up to 2 days. Beef, veal, pork, and lamb roasts, chops, and steaks may be marinated up to 5 days. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.

Transporting Food Safely
When carrying food to another location, keep it cold to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40 °F or below. Pack food right from the refrigerator into the cooler immediately before leaving home.

Storing Foods Safely
Store all food at the proper temperatures. Refrigerated foods cannot be left out at temperatures above 40° F.
(Mini Tip) Store cold items such as pasta salads, potato salads, etc in square 1/2 size aluminum pie pans and insert them into a large aluminum pie pan that would fit a chafing dish. Insert ice into the large chafing dish size pan and place your salads inside the ice bath to keep cold.

Do not let food sit out at room temperature for more than 2 hours. Foods that can quickly spoil and become unsafe include party platters, meat, poultry, seafood, dairy products, eggs, mayonnaise, and cooked vegetables.

Reheating Foods Safely
Use a thermometer when cooking and reheating foods. This will help you know when they are done and safe to eat. Reheat all foods to a minimum of 140°F to 160°F.

A Few More Tips…
* Wipe surfaces often, especially after using them for food preparation. Germs from undercooked meat can grow on vegetables cut or washed on the same surface as the meat. Mix and use a sanitizer solution of one capfull of chlorine bleach per gallon of water for cleaning work area surfaces.
* Keep flies away! Cover trash containers, and do not store meat wrappers and other trash, even for a short time, in open cardboard boxes or uncovered containers.
* Do not use fly spray or “No-Pest” chemical strips - they can contaminate the food.
* Do not store food containers out in the open; rather, place them in the shade.
* Keep plates, cups, utensils and food covered until ready to use.
* Never re-use plates before washing them, especially plates used to hold raw meats or eggs.
* Use a separate cutting board or surface for foods that will not be cooked (such as salad).
* When handling plates, cups and utensils, touch them where food will not be placed: use handles, rims, bottom of plates, etc.
* Tie long hair back in a pony tail or bun. A hat, bandanna or net will also work.
* Don’t prepare and serve food if you have been sick with vomiting or diarrhea within the past 24 hours.
* Don’t wear loose finger or wrist jewelry or false nails while working with food.
* Pack plenty of paper towels for cleaning hands and surfaces at your picnic.