If you like anything Asian, you must try my latest recipe for Asian Slaw. It is absolutely delicious! A sweet and spicy dressing with cool fresh vegetables, topped with salty peanuts...now that's what I'm talkin' about!
I would like to invite you to visit the new home of Angie's Pantry. I wanted my site to be a bit more user friendly. I hope you like it! I'm happy to offer the following upgrades:
1) Simple recipe categories for you to peruse.
2) My recipes are much easier to print! Ya-hoo! You will find a green "printer friendly" button at the bottom of each post. Print with or without pictures.
3) I now have a search box. (I feel like I've hit the big time, I have a search box!) Anyway, I hope you find it helpful.
4) Email me! Simply click on my email address and send me a message! I love hearing from you.
5) If you'd like to follow me, feel free to do so via Facebook or Twitter.
Lastly, a recipe. For me, it's always about the recipe! Click here for my latest amazing appetizer! I'm telling you, these are absolutely killer!
I hope you will visit often! Let me know what you think:-)
Just in.....I spoke to a lady at the grocery store and she told me that when you bring your pineapple home, you should turn it upside down for a day or two to get the juices flowing throughout the pineapple....
Well, of course I had to try it! The results are in....YES! I believe the juices evened out a bit by setting my pineapple upside down on the counter for 2 days. Do you think this is where they got the idea for Pineapple Upside Down Cake???
Anyway, enjoy fruits at room temperature. Sweet is more prominent warm or at room temperature and salt is more prominent cold.
I've been blogging for about a year and a half now. This would not be possible if it weren't for YOU! I want to express my sincerest gratitude for your visits and comments. Often times your comments completely make my day!
I love sharing what I do in my kitchen with you. Growing up, I loved when my Mom and Grandma let me putz in the kitchen with them. When I blog, I feel like you're in my kitchen with me. I get huge warm fuzzies when I hear that you've enjoyed a recipe I've shared with you.
There are thousands of kitchen tools/utensils out there. In some cases, we can make due with our hands. Of course we wouldn't want to dip our hand into a piping hot pot of soup to ladle out a serving or two. I made homemade biscuits this evening. I used my hands to blend the flour and butter together and to flatten out the biscuit dough. I used my fingertips to coat the tops with milk and check for doneness. There is something playful about getting your hands right in the flour and butter...like making mud pies as a kid. Next time, I'm enlisting Ryan to help me, he'll love it!
Tonight I whipped up a batch of whole grain biscuits to go with my Crispy Oven Fried Chicken. Warm Homemade biscuits with a pat of butter and honey served alongside crispy oven friend chicken...so, so good!
I do not measure when making these, much like when I make pancakes or waffles. Into a large mixing bowl goes white flour, whole wheat flour, wheat germ, a small amount of sugar, baking powder, and a little salt. With my hands, I blended about 1/3 cup butter into the flour mixture, it resembles cornmeal when it's ready for liquid. I didn't have buttermilk, so I mixed about 1/2 cup plain yogurt with milk and dumped it into the flour mixture. My favorite mixing tool to mix is a fork. I mix until most of the flour is moistened, dump onto counter and knead into a ball. Pat into a circle that's about 1/2" thick. Cut with biscuit cutter. I coat the tops with a little milk, with my fingers, of course! Bake at 375' for about 18 minutes. Carefully, I touch the tops of the biscuits with my finger to check for doneness.
These go together in five minutes...so easy. Kind of fun to eat a biscuit in lieu of the typical starches. The boys go CRAZY for them. Nice treat for a Tuesday evening.
I think these might make an excellent demo video, don't you think?
Don't you just love fresh pineapple? Whenever I see it on sale I just have to buy a couple. (I bought mine today at Jewel, they were $1.99) Here are a couple of things to look for when picking out fresh pineapple....
The skin should be firm and the skin should be yellow at the base and throughout the skin to the top. Do not choose pineapple that has brown on or near the bottom.
Next, carefully grab ahold of an inner leaf....
Gently pull on the leaf. If it comes out easily, it's ripe.
Give the pineapple a rinse. Lie the pineapple on its side on a large cutting board.
Cut the top and the bottom off about 1/2" into the pineapple.
Turn the pineapple upright. You can see the round core in the center. You'll need to remove the tough skin. Using a sharp knife, cut from the top straight down around the pineapple removing between 1/4" and 3/8" skin and some of the ripe fruit.
You can see that I've removed all of the skin and there are no little "eyes" left on the fruit. Cut straight down the center and cut the pineapple into quarters.
Next remove the core. Cut straight down removing the core.
Cut each quarter in half after the core has been removed....
The main reason for creating this blog is to inspire anyone who wants to learn to cook without the use of processed ingredients. I have been cooking for 35 years and learned form the best teachers possible, my Mom and my Grandma. They made everything from scratch. Mom had a passion for trying new recipes and experimenting with new ingredients, I'm very much like her.
Food companies have done an excellent job marketing to the masses about the need to use their pre-made foods. I believe that if you can't pronounce it, don't eat it. Also, when making a simple biscuit or cookie recipe from scratch, the ingredient list may be 4-10 ingredients long, just take a look at the back of a packaged biscuit ingredient list....you get my drift.
I want to teach anyone who would like to learn the many techniques, recipes, and ideas for entertaining I've honed over the years.
I am thrilled to have this venue to share my true love of cooking & baking and I am hopeful you will enjoy what I have to offer.
I am a true foodie. My husband Joe is always amazed that while enjoying a meal I'm discussing & planning the next meal. My three boys, Jack, Chris, & Ryan are pleased about my love of cooking and especially baking, they're always available to be "taste testers." I have a small catering business and I love to teach others different cooking and baking techniques. I avoid processed foods (although I am not above frozen pizzas now and then!) and love to share recipes that anyone can be successful making. I also think that the key to healthy eating is a little planning and cooking larger quantities for the freezer to be enjoyed at a later date. I've come up with a pantry list of staples every cook aspiring cook should have on hand. Past baking experience include a cookie business that I created, owned and operated for three years.
Hobbies: cooking, baking, gardening, & bird watching
Ok, this isn't the most pleasant subject, but it's extremely important! Did you know that E.coli bacteria is in 25% of ground beef in the United States? E.coli is a surface bacteria that through grinding, incorporates the bacteria throughout the meat. The good news is that when cooked to the proper 155' internal temperature, it does not survive. What does this mean? Number one NEVER serve ground beef rare or even pink to small children, pregnant women, older adults, or someone with a compromised immune system. There is a simple way to be sure you've cooked ground beef properly and that is an instant read thermometer. Simply inject the thermometer in to the center part of the hamburger and get a reading of 155' or higher, and you're good. When cooking steaks that are seared or grilled on the outside, one does not need to worry as the bacteria doesn't survive the cooking on the surface, so you need not worry about serving pink steak to children, etc. Additionally, be very careful when you are handling ANY raw meats. Designate a section on your counter for handling raw meats, and if possible, designate another section for vegetables and ready to eat items as they do not go through a cooking process to make them safe. Last but not least, wash your hands with hot water and plenty of soap for 20 seconds. Any and all questions are always welcome.