Archive | January 2015

Why You Should Love Spanish Olive Oil

Italian Home Kitchen Blog

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Did you know that upwards of 70% of the world’s olive oil is fake?

That is not to say that it is not natural, or is made from chemicals, but 70% of the “olive oil” on the market — that is marketed as pure olive oil — is not actually pure olive oil. How can this be? This is because olive oil counterfeiters have gotten so good at faking olive oil that most of the professional tasters cannot tell the difference between the real stuff and fake olive oil.

“Fake” olive oil still contains a good portion of “real” olive oil, but is cut with low grade oils from other plants to reduce the cost of the oil. Though the manufacturers save money on creating the oil, they often still sell it as high grade olive oil and for a higher price. This practice has become so prominent in countries…

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Tip Of The Day – It’s Been Too Long

Blueberries dusted lightly for baking.

Blueberries dusted lightly for baking.

I haven’t sent out a Tip Of The Day or anything else for that matter. Why? I suffer greatly with arthritis pain. I live in Minnesota where it is cold and dreary almost 6 months out of the year and the cold has an ill effect on my body. Currently I am dealing with Sacroilliac joint pain (lowest part on the back, pretty much where I sit) as well as my knees.

So today’s tip of the day is: Baking With Blueberries

When baking with any fruit, really, especially in muffins or cakes, sprinkle the fruit with a light dusting of flour to avoid them sinking to the bottom.

Tip Of The Day – Baking Meat

Did you know that when you are baking meat in the oven and cover it with foil, let it bake for about and hour and 15 mins and it will provide you with a nice amount of liquid. Then take the foil off and let it bake until the liquid has reduced to what you think is enough for covering the meat, soaking your bread etc.

This is what I do with my chicken for two:

I put seasonings or marinades on my chicken, then I add chicken broth or vegetable broth or now that I have been seeing flavored broths such as Thai Ginger, I will add that.

I put my chicken in the pan, breast down, cover with foil and in the oven it goes! I let it cook for at least one hour, depending on the size of the chicken breast, more if bigger (but no more than an hour and a half). Then I take the foil off, flip the chicken and put it back in the oven until reduced. This process doesn’t take long so I would suggest checking it every 15-20 minutes.

Then I plate it with the meat, some sauce from the pan and bread!

I will do this with pork chops as well.

Thanks for stopping by 🙂