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Wednesday, January 22, 2014

Buttermilk Substitute

Homemade Buttermilk in 5 Minutes

Homemade Buttermilk

No need to buy buttermilk for just one recipe. There are few people that actually enjoy drinking buttermilk. I would always buy a half gallon of buttermilk when a recipe called for it. Then I would end up throwing half or more away.

That was before I found out about this wonderful buttermilk substitution! This really works! I was so excited about it, I have to share!

You need:
  • milk (whole works best, but you can use whatever you have)
  • 1 tbsp, white vinegar

Pour 1 tbsp of vinegar in a measuring cup. Then add milk up to the 1 cup line. Now leave it for five minutes. Then add to your recipe. If your recipe calls for more than a cup, that's OK, just use your 1 cup of homemade buttermilk and use plain milk for the remaining about.

People have also stated that lemon juice can be used instead of white vinegar to make buttermilk. I personally have not tried it, but I think it would work due to the acid in the lemon.

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Tuesday, January 21, 2014

Chili Buns - Cheap Meal for Family

Chili Buns

A cheap meal that feeds a big family. Formally considered a Southern dish, Chili Buns is actually a common "go-to" meal in many areas of the US. I have a "Wednesday Night" recipe list that I refer to often. These are meals that my mother would fix on Wednesday night when there was not much time between work and church. Chili Buns is at the top of that list. So now I make them for my family and each of my children have their own way of making them.
You cannot go wrong with Chili Buns. It is the best with homemade chili, but it is just as satisfying with chili from a can as well. Give some condiment options, or not...that's up to you. I offer whats on hand.
1-2 cans of Chili (or homemade chili if you have made a pot)
1 pack of hot dog buns (or hamburger buns, or sliced bread)
Optional Condiments/Toppings:
Cheese (sliced or shredded - whatever you have)
Like I said. you can't go wrong here. Build it however you want, or just go plain. I have a teen that adds pickles on the side.

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Wednesday, December 1, 2010

Hearty Beef Stew

2 pounds lean beef, cut into 1 inch cubes
1 onion, chopped
3 cloves garlic, minced
1 tsp thyme
1 tsp oregano
1 tsp marjoram
1 tsp basil
1 bay leaf
1 tsp black pepper, freshly ground
4 cups water
1 cup red wine
1 cup celery, chopped
4 cups potato, chopped
2 cups carrots, chopped
8 oz. mushrooms, chopped

In non-stick dutch oven or large pot, sear beef over medium high heat, stirring to brown on all sides. Add onion and garlic plus 1 tsp water and continue cooking until onion is translucent and softened. Add spices, stirring quickly to coat for 1 minute. Add water, wine and 2 cups potatoes. Bring to boil. Reduce heat to low. Simmer uncovered 3-4 hours, stirring occasionally, until potatoes begin to break down and dissolve, thickening broth. Add remaining potatoes and additional vegetables, as well as additional 1-2 cups water if necessary. Return to boil and cook over low heat for another hour, or until vegetables are tender.

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Broiled Fish Roll-Ups

1 1/2 pounds orange roughy
1/4 cup celery, chopped
1/4 cup mushrooms, chopped
1/4 cup onion, chopped
1/4 cup cooked spinach, chopped
1/2 tsp thyme
1/2 tsp black pepper, freshly ground
lemon juice

Preheat broiler. Rinse fish and pat dry. Combine celery, mushrooms and onions with 1 tsp water in non-stick pan and cook over medium heat until soft and translucent. Remove from heat. Add spinach, thyme and black pepper. Mix well, adding water to moisten if necessary. Divide mixture on fillets. Roll up fish and fasten with toothpicks. Place rolled fillets on broiler. Sprinkle each with lemon juice. Place rack under broiler 4-5 inches from heat. Cook 5-7 minutes, turn carefully and cook 5 minutes more, or until fish flakes easily with a fork.

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Shish Kebab

1 pound skinless chicken breast, cubed
1 large red onion, sliced
2 small zucchini, sliced
2 large green peppers, seeded & cut into 1" pieces
8 large mushrooms
1/2 cup lemon juice
2 tbsp. fresh ginger, minced
1 clove garlic, minced
1/4 tsp. black pepper, freshly ground

Mix lemon juice, ginger, garlic and black pepper to make marinade. Add chicken pieces and mix well. Cover and refrigerate for 2-3 hours. Remove chicken from marinade and add vegetables to marinade to coat. Thread chicken and vegetables onto 4 skewers, alternating chicken and veggies. Place skewers on grill and cook for approximately 10 minutes, turning carefully to cook on all sides.

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Fresh Fruit Medley

1/2 cantaloupe, cut into 1 inch pieces
1/2 honeydew, cut into 1 inch pieces
1/2 cup blueberries
juice of 1 lime
1 package artificial sweetener
mint leaves

Combine fruit in bowl. Dissolve sweetener in lime juice. Pour over fruit. Stir in mint. Chill before serving.

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Eye-Opening Omelets

4 egg whites
4 tbsp water
black pepper, freshly ground, to taste
fresh veggies & herbs

Saute veggies in several teaspoons of water or chicken stock (sodium free) in non-stick pan until tender. Set aside. Heat non-stick skillet over low to medium heat. Mix egg whites, water and pepper, beating with fork until foamy. Pour eggs in skillet. Cook 2-3 minutes. As eggs cook, pull sides gently towards center with spatula, allowing uncooked eggs to spill into open skillet area. When eggs are neatly cooked, sprinkle vegetables over eggs and fold omelet in half. Cover and continue cooking 1-2 minutes or until eggs are done.

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