Kitchen Hacks – #1 Clean UP

My kitchen often looks like this after cooking. My spouse is willing to clean up but I try to make it easier for him.

If you would like your kitchen counter to look more like this after cooking. The trick is to wash as you cook. During those down times when the food is cooking start washing the dishes or loading the dishwasher. It makes clean up so much easier.

Springtime – Means local strawberries

It’s spring and in southwest Ohio that means local strawberries.  So last weekend, despite the call for rain showers we headed to Berries and Blooms. We’ve had a lot of rain in the last few weeks so the berries were a little water logged.  Still they are sweeter than what can be found in the store.

There are so many things you can use strawberries in.  Strawberry pie, strawberry shortcake, add them to your yogurt, strawberry jam and my favorite strawberries and angel food cake.  You can also freeze them for use later.  First, cut off the stem and wash well.

Freezing strawberries:   after washing well and cutting off the stems, place them on a baking sheet covered with a towel. Gently blot the berries and let set until dry. Put them in a freezer safe container and place them in the freezer.

Strawberries and angel food cake:  Slice the strawberries and sprinkle with a small amount of sugar. Let sit for at least 30 minutes.

Slice a piece of angel food cake and place on a plate. Add strawberries and whipped cream, if desired.

 

 

Hard Boiled Eggs

 

 

 

 

 

  1. Decide how many hard boiled eggs you want to prepare.

2. Place pan with eggs in the sink and add cold running cold water to the pan. Let sit in the water for a few minutes. Then place the eggs in a bowl and place in the refrigerator until ready to use.

 

 

 

 

 

 

 

 

3. Place pan with eggs in the sink and add cold running cold water to the pan. Let sit in the water for a few minutes. Then place the eggs in a bowl and place in the refrigerator until ready to use.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation:  easy
Prep and cook time:  15 minutes

Serving Suggestions:
Egg Salad sandwich
Deviled eggs
Sliced hard boiled egg on salad

 

Shredded Brussel Sprouts

Shredded Brussel Sprouts

 

Ingredients:
2 cups shredded Brussels sprouts
1 Tablespoon butter
1 Tablespoon Olive oil
Salt and pepper
2 splashes of white wine vinegar
2 Tablespoons Parmesan cheese

 

Directions:

1. Wash Brussels sprouts and cut in half.  

2.  Slice each half into thin slices.

3.  Add butter and olive oil to skillet.  When butter is melted add shredded Brussels sprouts.
4.  Saute for 3-4 minutes.
5.  Add 2 splashes of white wine vinegar.  Saute a few more seconds.
6.  Add salt and pepper.
7.  Remove from pan to a serving dish and add Parmesan cheese.