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For most of us, cold weather and the Super Bowl are upon us and it is tradition to stay indoors watching TV and movies while the weather outside is cold and nasty. It is so appealing to snuggle under a blanket with a cup of hot chocolate and our favorite bag of munchies! It is also true that many of us have made New Year’s Resolutions to get healthier and exercise. This is actually the #1 resolution in North America!

What I want to share with you are some healthy snacks that taste great and will be crowd pleasers for that fun game night, Saturday Family Movie Night, the crazy Super Bowl party you are going to host.

Happy Hosting!
Renee

Healthy Hot Wings

Irresistible hot wings done healthy, I tried this out on my husband and 17 year old son and they asked me to make more!

1pkg of chicken drumettes, 3 packages of taco seasoning mix, 1 package of ranch dressing mix, 1 large skillet

The hardest part of this recipe is de-skinning the chicken drumettes. Please note, though, this step is completely necessary for the healthy factor. By removing the skins, you are removing the biggest source of fat, turning your chicken drumettes into totally healthy!

Pour your seasonings into a zip lock bag and shake, making sure the mixture is completely blended. Next, drop in your drumettes, shake and completely coat each one generously and set aside until your large skillet is preheated and ready.

Place your chicken drumettes in your preheated skillet, lid tilted to allow oxygen in, and let cook for 8–10 minutes. Rotate chicken and recover completely, whistle closed, and let cook an additional 12–15 minutes.

You will have the most yummy, tender, healthy hot wings! Garnish with celery and low fat ranch or blue cheese.

Healthy Stuffed Mushrooms

1pkg ground turkey sausage, 1pkg low fat cream cheese, soften, 1 container large whole mushrooms, Parmesan cheese

This is another simple quick recipe to fix! In your large skillet, place the turkey sausage, cover, and cook on medium heat until it whistles, stir and recover, whistle closed. And turn the burner to low. Allow to cook 5-7 minutes longer until the turkey is cooked through. Add your softened low fat cream cheese to the turkey, cover, whistle closed, and cook for about 5 minutes.  Meanwhile, clean the mushrooms and take stems out. When your sausage filling is melted together, remove from the pan and leave the juices. Put the mushroom caps into the pan, filling it completely. Place the filling dollop by dollop into the mushroom caps and generously sprinkle with parmesan cheese. Cover, whistle open, and cook on medium heat. When the whistle sounds, turn the burner to low and allow to cook for 10 minutes! So very yummy!

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Something that waterless cookware is known for is something called, “stack cooking.” Because our cookware heats on all four sides, it allows you to use one burner for your meals because the cookware will actually cook from top to bottom, transferring the heat all the way through.

For dinner tonight, I am having a Pork Roast with carrots, onions, and potatoes, cornbread, and cinnamon apples…all cooked on one burner. Intrigued? I’ll take it one step further…I’m actually going to cook the cornbread inside the roast pan and it will taste just like cornbread and not roast flavored cornbread, I promise!

The best thing about this meal, though, is that it doesn’t take all day to cook it – your 3 lb roast will be done from start to finish in about an hour and a half. Who would be excited to have a juicy, tender roast with all the side fixins that was cooked in less than a third of the time that it would normally take you? I know I was ecstatic the first time I had one – completely blew my mind!

So, with no further ado, here is my family dinner roast menu. Enjoy!

What’s for dinner tonight at your house? How do you cook your roast?

Happy Eating!
Miss K

HOMESTYLE ROAST

UTENSILS: 6 or 8 qt Dutch Oven , 2 qt casserole, grater rack, 2 qt saucepan, Master Kut w/ #4 cone
INGREDIENTS:
ROAST: (1) 3 lb Roast, 2-3 Cups Baby Carrots, 3 Golden Yukon Potatoes, cut in chunks, 1 Medium Yellow Onion, thinly sliced, 6 Garlic Cloves, coarsely chopped, 1 Cup Water, 2 TBSP Granulated Beef Bouillon, 2 TBSP Worcestershire Sauce, 2 TBSP Soy Sauce, 1 Pkg Onion Soup Mix, McCormick’s Seasoned Pepper, Garlic Powder
CORNBREAD: 1 Box Jiffy Cornbread mix, 1 Egg, Dash of Water, Cooking Spray
CINNAMON APPLES: 4-5 Red Delicious Apples, sliced #4 Cone, 1 tsp Cinnamon, ¼ tsp Nutmeg, 1 TBSP Brown Sugar (optional), 1 TBSP White Sugar (optional)
INSTRUCTIONS:
•    Measure out 1 cup of water and add the Worcestershire sauce, bouillon, soy sauce, and onion soup mix. Stir well and allow to dissolve while you prepare the meat and veggies.

•    Heat the pan on Medium heat. When water will bead on the surface, it’s hot enough to begin.

•    Season the roast with generously with Garlic Powder and Seasoned Pepper on all sides for 5-7 minutes per side. Set roast aside on a plate. Saute the onions and garlic until the onions are tender (8-10 minutes). Add the Roast back to the pan, placing it on top of the onions and garlic.

•    Add the potatoes and carrots around the roast. Cover and allow to cook on Medium for 15 minutes.

•    Meanwhile, mix the cornbread, egg, and a dash of water. Spray the casserole pan and pour in the batter. When the Roast has cooked for 15 minutes, uncover (be careful of the steam), add the grater rack and the cornbread. Cover with the dome cover.

•    Reduce temperature to between Low and Medium Low and allow to cook for 45 minutes to an hour. (Rule of Thumb: about 15 minutes per lb. once it’s turned down to low)

•    When you have about 20 minutes of cooking time left, slice the apples on the #4 cone into the 2 quart Saucepan. Mix with spices and sugars (sugars are optional). Cover, whistle open, and cook on medium heat. When the whistle sounds, close it and stack the pan on top of the roast to finish cooking while your roast finishes up.

•    When the roast is done, turn the burner off and allow to stand, covered, for about 10 minutes. Serve and enjoy!

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Simplicity Brides was recently asked a very touchy social question regarding excluding children from attending the wedding reception – an “Adult Only” wedding reception. The question, “Is it ok to put on your wedding invitation Adults Only?” Let’s see what our resident wedding expert, Mrs. Renee, has to say about that:

Let me first respond with the Emily Post answer, she is the first lady of etiquette and especially when it comes to weddings! Her response is, “No, it is not acceptable any place on an invitation to add Adult Only. There are, however, very tactful ways to get your message across without offending anyone so you, the blushing bride to be, can still be gracious and considerate of your guests.

The most correct way to convey this message is in the addressing of your wedding invitations. Your outer envelope is addressed to Mr. & Mrs. Smith. On the inside envelope, you specifically name your guest, for example Jon & Sandra.

If you were inviting the entire family, you would start with the parents and work your way down, oldest child first down to youngest in this manner, Jon, Sandra, Julie, Kim and Jon Jr.

If you aren’t comfortable that this adequately conveys your message, you can use the response card to further drive the point. Instead of, Please RSVP the number of guests attending _____, arrange your RSVP card like this:
Please check who will be attending Jon_____ Sandra______.
Arranging your RSVP card like this sends a clear message that this wedding reception is adults only. If you have a wedding website, announce it on your wedding website as well.

You may want to reconsider an adult only wedding reception if you have guests coming from out of town and you know they will have their children with them. If you still want to have an adult only reception, it is your responsibility to provide a separate supervised room with children’s activities as well as kid friendly food.

If you have just a few guests with children, you can send them a personal note letting them know how excited you are that they will be attending the wedding and for their convenience, you will provide them with a list of babysitters.

If you hear of a guest who is planning on attending with their children and in spite of your invitation, you may want to make a personal call and simply and politely explain that while you would enjoy having their children at your reception but that there are some extenuating circumstance that prevent you from being able to invite children. Explain that you have space restrictions, sitting restrictions, budgetary restrictions, the venue doesn’t allow children or any other reason you have for the adult only reception.

I hope I have given you some alternative directions that you can utilize to achieve your Adult Only reception.

Happy wedding planning!

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It’s “Back to the Basics” month at Simplicity Gourmet and today I’m up for sharing one of my very favorite, weekly staple meals with you. It’s so simple, so yummy, and so easy on the hips, belly, and thighs…which is always a plus at my house – can I get an Amen?!?

Over the past five years, I’ve concentrated on broadening my roommate’s repertoire of acceptable foods. My little Jenna is a bit of a picky eater (complete understatement!) which doesn’t mesh well with a person who’s job is to experiment with food! This past year, I’ve introduced her to two things that have become her favorites: Tilapia and Lima Beans.

The person who doesn’t like fish – …is super crazy…but I digress… – they usually give the number one reason as fish is too “fishy,” sound familiar? Well, after several conversations about it, I have managed to bring another fish hater over to the fish lover team by introducing her to Tilapia. Tilapia is a white fish that is 99% fat free, has a lot of flavor, goes well with a wide variety of foods, and (most importantly) does not have a pungent “fishy” flavor or smell.

Food Fact: Tilapia is conjectured to be the Biblical fish found in the Sea of Galilee – good enough for Jesus and the disciples, good enough for me!

Lima beans are something I have gone my entire life without…until this past year. My dad and brothers were not big on green veggies…or really, any veggies but corn and potatoes. So, sadly, my mom only fixed veggies when she was cooking for herself, with the exception of broccoli (my personal favorite). There are so many things I missed out on growing up because of a household full of picky, stubborn little boys!

Well, last year, in the break room, I saw a co-worker with some tasty looking lima beans on his plate. I inquired how they were prepared and went straight home to start experimenting in my cookware. My life has never been the same – if you don’t like lima beans – try them, I promise you will love them! There hasn’t been a single person that I’ve made these for who hasn’t raved about them.

This is my “company meal” – it looks fancy and tastes extravagant but is so, so effortless! I hope you enjoy it!

What’s the “company meal” that you make in your cookware? I love to share recipes!

Happy Cooking!
~ Miss K

Fruit Salad (dessert)
Utensils: Master Kut, Medium Mixing Bowl
Ingredients: 1 Red Apple, ½ Green Apple, ½ Yellow Apple, 1 Pear, 2 Bananas, 3 Oranges, 2 Cups Sugar Free, Fat Free Organic Vanilla Yogurt, Raisins (golden or purple), Dried Cranberries, Walnuts and Granola to garnish (I like Cascadian Farms brand granola, I get the fruit and nut one – It’s organic and oh, so yummy!)
Instructions: Slice the apples & pear on the #2 cone. Slice the Bananas on the #4 cone. Juice the oranges over the mixture and add the orange pulp too. Mix well. Add the yogurt and mix well. Cover and put in the refrigerator to chill until you are ready for dessert. Serve in individual bowls, sprinkled with dried fruit, chopped walnuts and granola for a little crunch. (This is my favorite snack – I have it for a pre-workout snack or mid-morning snack, as a lunch accompaniment, or, as for this meal, a dessert – it’s good w/o yogurt too – you can’t go wrong with it!)

Lima Beans
Utensils: 1.5 qt Saucepan
Ingredients: 2 Cups Frozen Lima Beans, ½ Cup Chicken Broth, 2 tsp Butter or Margarine (melted), 3-4 twists each from a garlic grinder, pepper grinder, and salt grinder Instructions: Start these first. Add all the ingredients to the pan. Cover, whistle open and cook on medium heat. When the whistle sounds, turn the knob to “V” for vent and turn the burner to low. Allow to simmer on low the entire time you are preparing the rest of the meal.

Orange Almond Basmati Rice
Utensils: 2 qt saucepan, zester, measuring cup
Ingredients: 1 Large Orange, zested (save the orange part for the Tilapia), 1 TBSP Minced Roasted Garlic, 1 Cup Basmati or Jasmati Rice, ½ Cup Almond Slivers, 2 Cups Chicken Broth, a couple of twists of a pepper grinder to taste
Instructions: While the lima beans are cooking, heat the Saucepan on Medium heat and saute the dry rice and almonds together until they are aromatic. Zest the orange into the pan and add the chicken broth, garlic, and pepper. Stir to blend well. Cover, whistle open, and cook on medium heat. When the whistle sounds, turn the knob to “C” for closed and turn the burner off. Allow to stand covered (don’t remove the lid) until you are ready to serve.

Citrus Tilapia
Utensils: 8” Chef Knife, Small or Large Skillet (depends on how many fillets you are doing)
Ingredients: Leftover orange from the rice, 1 lemon, Darn Good Seasoning (Need some? Call me: 866-897-7676), 2-4 Tilapia Fillets (fresh or frozen)
Instructions: Slice the orange and the lemon in half. Set one of each of the halves aside and slice the other halves. Place the slices of the orange and lemon in the bottom on the skillet. Sprinkle the Tilapia on one side with Darn Good and put this side down on top of the citrus slices. Take the unused halves of the orange and lemon and squeeze them on top of the fish (discard any seeds that pop out). Sprinkle the top with Darn Good again. Cover, whistle open. When the whistle sounds on the rice, turn the burner on for the fish to medium heat. When the whistle sounds on the fish, turn the knob to “C” for closed and turn the burner off. Allow to stand for 8-10 minutes longer (get off your feet and go watch the News or re-runs of Friends for a few minutes).

When you’ve let the fish stand for 8-10 minutes, your entire meal is ready to serve. I usually serve this with some sort of bread – I like to get a nutty, whole wheat bakery bread from the grocer and serve that with meals all throughout the week – so yummy!

NOTE: If you don’t have time for me to send you some Darn Good this time, here are some alternative seasonings that we love: Lawry’s Seasoned Pepper, Emeril’s Original Essence, Tony Cachere’s Original Seasoning, OR just plain ole Salt & Pepper, & Garlic (w/ Cayenne for a little kick).

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I have the fortunate privilege here at Simplicity Gourmet to make sure all of you are equipped with the tools necessary to help you create fast, healthy meals for your families. I am a firm believer that families that eat together, stay together; the time you spend with the TV off, having face to face communication is the invaluable time you spend investing in each other’s lives.

Each week, Katie’s Kitchen will bring you Dinner Tonight, the special meal you can prepare for your family that looks and feels extravagant but that you don’t have to slave away over a hot stove for hours to deliver – the kind where you don’t even want to eat once it’s finally on your plate – can anyone relate?

This week is one of my very favorites! I just can’t wait for you to try it out! I hope you enjoy it as much as I do.

What are you having for dinner tonight?

~ Miss K

Picture of Apple Brandy Porkloin submitted by Brad Hall, an SG Nashville customer; this was his first meal in his new home…note he hadn’t even found his silverware yet before making a meal in his cookware!

APPLE BRANDY PORKLOIN

UTENSILS: Large Skillet, Mixing Bowl, Master Kut

INGREDIENTS: 1 Boneless Porkloin (or 4 -6 Extra Thick Boneless Chops), 2 Red Apples (#4 Cone), 2 Sweet Potatoes (#4 Cone), 1 Bunch Green Onions (chopped), 6 Stems Fresh Rosemary, 3/4 Cup Apple Cider, Salt & Pepper, 1/4 Cup Brown Sugar, 2 oz Brandy

Preheat the Large Skillet on Medium heat (note: for the electric, preheat on 350). Rub the meat on all sides with salt and pepper; when the skillet is ready, brown on all sides for 8-5 minutes. Remove the rosemary leaves from the stem and discard the stem. In the mixing bowl, combine the sliced apples, sweet potatoes, rosemary leaves, chopped green onions, and 1/2 Cup of Cider. Stir until well tossed. After browning your meat, add the apple mixture and cover, whistle open. When the whistle sounds, close it and turn the tmp to between low and medium low; continue to cook 20-25 minutes (10-15 for thick chops). Transfer contents to a serving platter, leaving the juices behind; add brandy, 1/4 cider, and the brown sugar to the skillet. Bring to a simmer and whisk until thick. Serve the sauce over the meat and apple hash.

Asparagus w/ Coconut Oil

UTENSILS: 8 Inch Saute Pan, 3 qt Saucepan

INGREDIENTS: 1 lb Fresh Asparagus, 2 TBSP Coconut Oil, Sea Salt to taste

Add 2 TBSP of water and the asparagus to the 3 quart saucepan; cover, whistle open and cook on medium heat. When the whistle sounds, turn it to “C” for closed and allow to sit covered for 2-9 minutes (11-13 for less firm asparagus). Meanwhile, melt the Coconut Oil in the 8 inch Saute Pan. When the asparagus is ready to your liking, (check at 8 minutes), drizzle with coconut oil and freshly ground sea salt to your taste.

Bon Apetite!

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Today was our first cooking school in our new gourmet kitchen here at Simplicity Gourmet! We were so excited and the place was packed with all our new friends and many of our regulars. We had so much fun! Today was our 2nd annual “Customer Cook-Off” – actual customers submit recipes and we cook them anonymously. The crowd votes and it’s the people’s choice who gets the prize: an engraved 8″ Carico Chef’s Knife.

Today, the people’s voice was heard, and Mexican Lasagna, entered by Mrs. Kortnee Wilson of Ewing, TN, was the winner. Coming in a close second was Uncle Larry’s Gumbo, entered by Russell & Shannon Hairr of Smyrna, TN (former Louisianan’s) – both were INCREDIBLE!!!! Georgia Pecan Pie by Mrs. Lauren Bean and Baked Rotini by Mrs. Debbie Suttmiller, came in 3rd and 4th.

We also live stream videoed the school on the internet today, for those of you who had the chance to view us, what did you think? What tips and tricks do we need to post on here for you? Let your voice be heard! So, with no further ado, here are the recipes – happy cooking!

Miss K

#1 GEORGIA PECAN PIE – Mrs. Lauren Bean

UTENSILS: large bowl

INGREDIENTS:

1, 9? Pie Shell/Crust,1 cup Light Corn Syrup,1 Cup firmly packed Brown Sugar,3 eggs, slightly beaten,1/3 Cup butter, melted,¼ tsp salt, 1tsp vanilla

INSTRUCTIONS:

Preheat oven to 350. In a large bowl, combine corn syrup, sugar, eggs, butter, salt, & vanilla. Mix well. Pour into unbaked pie crust and sprinkle with pecans. Bake in preheated oven for 45-50 minutes or until the center is set. Cool completely before serving.

#2 UNCLE LARRY’S GUMBO – RUNNER UP – Russell & Shannon Hairr

UTENSILS: 5 qt slow cooker

INGREDIENTS:

½ Cup Peanut or Vegetable Oil,1 lb Andouille Sausage (skin/casing removed), 2 lbs Boneless, Skinless Chicken Thighs,1 lb Shrimp, Chopped Okra (Optional),1 medium onion (½ lb diced),½ Cup of Pillsbury Shake and Blend Flour (OR ½ cup of Gold Metal Wondra Flour), 1 level tsp Tony Chachere’s seasoning,¼ tsp Black Pepper,¼ tsp Granulated Garlic, ½ tsp salt, 1 heaping TBSP Dried Parsley Flakes,¼ tsp Cayenne Pepper, 1 level tsp Kitchen Bouquet, 5 tsp Wyler’s Granulated Chicken Bouillon, ½ Gallon of Water,*Serve over cooked white rice*, ** Feeds 7 Hungry Eaters**

INSTRUCTIONS:

• Combine the Tony’s, salt, black pepper, cayenne, granulated garlic, bouillon, and parsley flakes in a measuring cup and mix well. Prepare all ingredients to be readily available; the first few steps go quickly.Turn your slow cooker to med-high and allow to preheat with the peanut oil. Once heated, sauté the diced onions in the peanut oil for 5 minutes. Add the andouille; sauté for 5 more minutes.
• Add the chicken pieces; then add your blended seasonings to the pot. Stir and cover; allow to cook until water begins to bubble around the edge.
• Add the 1/2 cup of Shake and Blend flour and continue to stir for 2 minutes to insure that the flour is incorporated into your mixture. Stir often to prevent burning.
• Add the water & okra and stir your gumbo to loosen all ingredients. Cover and allow to cook on high until water begins to bubble around the edges.
• Uncover and add the Kitchen Bouquet & stir. Cover, and cook on a medium heat setting for 15 minutes. Start making your rice. TIP: Use chicken stock instead of water to cook the rice, much more flavorful!
• Reduce to low and allow to cook for at least 15 more minutes or until you are ready to serve. When you have about 8 minutes left, add the shrimp and recover. Skim the oil from the top and serve over warm rice. Serve & Enjoy!

#3 MEXICAN LASAGNA – WINNER – Mrs. Kortnee Wilson

UTENSILS: Electric Skillet, Small skillet, 10? Saute Pan, Master Kut

INGREDIENTS:

1 to 1 ½ lbs Lean Ground Beef, ½ cup bell pepper,½ cup onion, 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 16 oz jar salsa, 1 can tomato paste, 1 pkg taco seasoning,½ cup Uncooked White Rice,10-15 Flour Tortillas, 8 – 12 oz Cheddar Cheese, shredded,8 – 12 oz Monterey Jack Cheese, shredded,To serve: tortilla chips and sour cream

INSTRUCTIONS:

• Heat the small skillet & the saute pan on medium heat. When the skillet is preheated, add the beef. Cover, whistle open, and cook on medium heat. When the Saute Pan is preheated, add the onions and bell pepper. Saute on Medium heat until the meat whistles.

• When the whistle sounds, uncover and stir. Drain off any excess fat and add the onion and peppers. Add the soups, salsa, tomato paste, rice and taco seasoning. Bring to a simmer on Medium heat. Simmer for 5-7 minutes on Medium Low.

• Shred your cheese on the #2 cone. Set aside.

• In a cold electric skillet, layer the lasagna in this order: sauce, tortillas, cheese, repeat. Repeat until the skillet it full. Cover and cook on 350 until water begins to bubble around the edges. Unplug the
  unit and allow to stand, covered, for 15 minutes.
• Serve with Tortilla Chips and Sour Cream.

#4 FANCY CHICKEN – Mrs. Carol Holmes (last year’s winner!)

UTENSILS: Electric Skillet

INGREDIENTS:

12-14 Chicken Tenders,1 Cup Swiss Cheese,1 Cup Cheddar Cheese, 1 Cup Mozzarella Cheese,1 Can Cream of Chicken Soup w/ Herbs, 1 Soup Can of Water, ¾ Bag Pepperidge Farms Herb Stuffing, ½ stick of melted butter & ½ cup chicken broth (for lower fat, you could use 1 cup of broth and no butter)

INSTRUCTIONS:

• Spray the electric skillet with a non-stick spray (to keep the cheese from sticking). Layer the chicken in the bottom of the pan.
• Mix the cheeses together and cover the chicken.
• Mix the soup with 1 soup can of water and pour over the cheese.
• Sprinkle with stuffing and cover with the melted butter or chicken broth to moisten the stuffing.
• Cover and cook on medium heat (350) until the water seal forms. Reduce to low and cook for 20 minutes.

#5 PEPPER JACK CHICKEN – Mrs. Carol Holmes

UTENSILS: 6 qt Roaster, Large Skillet, 10? Saute pan

INGREDIENTS:

4 chicken breasts (or 10-12 tenders), 1 TBSP Olive Oil (for flavor), 2 Cups Heavy Cream, 4 tsp Flour,4 tsp Melted butter, 6 Sandwich Slices of Pepper Jack Cheese, Blackened Cajun Seasoning,Emeril Essence Seasoning, Garlic Powder, Pepper,Angel Hair Pasta

INSTRUCTIONS:

• Preheat the large skillet on Medium heat with the Olive Oil. Meanwhile, season the chicken with garlic salt and Cajun Seasoning. When the pan is preheated, add the chicken and cover, whistle open. When the whistle sounds, remove the lid, flip and recover, reduce the temperature to low and close the whistle.

• Meanwhile, bring the pasta water to boil in the 6qt. Add the pasta and turn the burner to low. Allow to cook for 11-12 minutes. Drain, add back to the pan and cover until you are ready to use.

• While you are waiting for your pasta water to boil, in the 10? Saute Pan, heat the cream on medium until it simmers (stirring to keep from scorching). Mix the butter and flour until the flour is dissolved. Whisk into the cream. Add the cheese. Add Blackened Cajun Seasoning, Emeril Essence, garlic salt, and pepper to taste. Simmer on low for about 10 minutes until it has thickened.

Serve layered: pasta, chicken, sauce.

#6 BAKED ROTINI – Mrs. Debbie Suttmiller

UTENSILS: 6 qt, Large Colander, Small Skillet, Master Kut

INGREDIENTS:

1 lb ground sirloin,1 box Rotini Noodles,2 Jars of your Favorite Pasta Sauce,1 Small container sliced mushrooms,2 Cans Seasoned Diced Tomatoes,2 oz of 2% Mozzarella Cheese, 4 oz 2% Sharp Cheddar Cheese, Parmesan Romano Cheese, ¾ Cup Red Wine, Lawry’s Seasoned Pepper, McCormick Grill Mates Roasted Garlic & Herb, Dried Crushed Red Pepper to taste (optional)

INSTRUCTIONS:

• Heat the small skillet. Add the ground sirloin and cover, whistle open, and cook on medium heat. When the whistle sounds, stir, and recover, whistle closed. Continue to cook on Low heat. Until the meat is browned through.
• Add the rotini, pasta sauce, mushrooms, diced tomatoes, wine, and spices to the 6 qt and cover. Cook on Medium Low heat, whistle open. When the meat is ready, drain and add it and the rotini pasta to the sauce until well blended.
• Shred mozzarella and cheddar cheeses on the #1 Cone. Add the cheese and stir until just blended in.
• Continue to cook on medium low, whistle open. When the whistle sounds, turn to low and cook for 15-20 minutes.
• Transfer to a serving dish and sprinkle with Parmesan Romano Cheese and serve.
• Serve with a salad or green veggie and garlic bread.

#7 Ho-Bo Casserole – Mrs. Courtnee Wilson

UTENSILS: 8? Chef knife, Paring Knife, Large Skillet

INGREDIENTS:

5-6 Boneless Pork Chops (could use hamburger patties or boneless, skinless chicken breasts),1 Small bag of Baby Carrots, 4-5 Squash, sliced, 4-5 Potatoes, cubed, ½ Stick Butter,Darn Good Seasoning

INSTRUCTIONS:

• Heat the skillet on Medium heat. Brown the meat for 4-5 minutes and flip.
• Meanwhile, prep your veggies.
• Layer the veggies on top of the meat in this order: Potatoes, sprinkle of darn good, squash, sprinkle of Darn Good, and carrots.
• Melt the butter and pour over the top. Sprinkle with Darn Good.
• Cover, whistle open, and cook on medium heat. When the whistle sounds, close the whistle and turn the burner to low. Allow to cook for 10 minutes.
• Turn the burner off and allow to cook (covered) for 8-10 more minutes or until the potatoes are done.

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It’s a new year, which means here at Simplicity Gourmet, it’s Bridal season! YEAH! We love the excitement and energy that brides bring to the table – it’s so contagious! With the coming of the brides and grooms, comes lots of new cookware out there, so, I thought that this week, I should pull the reigns in a bit and focus on getting back to basics for our young couples.

So, first things first, wash your cookware! I know this may seem simple enough, but our cookware arrives at your home with a shiny, new mirror finish and this finish is achieved with manufacturing oils being buffed into the surface. So, when you wash your new cookware, you will need to use something acidic to cut off those oils and prevent them from burning onto the surface when you start to heat things up.

We recommend soaking your new cookware in hot, soapy water with 3-4 cups of white vinegar for about 15 minutes. Then, follow up with washing the bottom and insides really, really well with a stainless steel cleanser. We have a helpful section on the DVD that arrives with your set that will walk you through this process step by step.

I know the very first thing that you and your sweetie will want to try is the chicken and veggies that were just soooo yummy at your demonstration, right? So, leave it to Katie’s Kitchen to satisfy those taste buds! Most all of our hosts use Darn Good Seasoning on the chicken and veggies they served you, so, if you want the same exact flavor, give me a call and I’ll hook you up with some Darn Good of your very own – I use it on almost everything at home – it’s the best: Katie ~ 866-897-7676

Greaseless Boneless, Skinless Chicken

• Heat the skillet on medium heat (NOTE: For gas stoves, this is about a 3 – just when the flame touches the bottom of the pan, but no more than that). When you can sprinkle a drop of water on the surface and it rolls around like quick silver, it’s ready to go (this should take about 1-2 minutes).

• Place the chicken in the pan, season (we use Darn Good), and cover, whistle open (line the flat side of the knob up with the notch in the metal on the lid – when you flip the lid over, you should see the whistle hole).

• When the whistle sounds, uncover and flip the chicken. Season that side and recover. Turn the knob to “C” for closed, making sure the “C” is lined up with the notch in the metal of the lid. Turn your burner to low and allow to cook for 12-15 minutes longer.

NOTE: For Frozen meat, do NOT preheat the pan before it whistles. Place the meat in a cold pan with 2 TBSP of water to start. Season and follow the directions above from this point.

Waterless Veggies

• Place your frozen or fresh veggies in a cold pan with 2 TBSP of water or chicken broth. Cover, whistle open (reference above), and cook on medium heat.

• When the whistle sounds, turn the knob to “C” for closed (do NOT remove the lid), and turn the burner OFF. Allow to stand covered until you are ready to serve dinner.

NOTE: Turn the veggies on when the chicken whistles, this will time everything so that it’s done at the same time.

It’s that simple – juicy, healthy chicken and flavorful, fresh veggies in 20 minutes – hassle free and no pot watching…doesn’t get much better than that! In the days that follow, my fellow Simplicity Gourmet bloggers will be sharing their “Back to Basics” tips and tricks, so, be sure to check back over the next week.

What’s the first thing you tried, are going to try, or would like to try in your new cookware? I’d LOVE to know!

Happy Cooking!

~ Miss K

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I know, I know, I KNOW! It is that dreadful time of year when we all try, with some truly committing, to those “New Year Resolutions”.  No matter what your resolution is, just make sure that it is attainable. We are so busy as it is and to add another something to our plate could be more stress than good.  So, this year, remember to keep it simple and find happiness in attaining and reaching your goal.

I will share my New Year Resolution with you ladies, knowing I now have accountability.  My New Year Resolution is to make healthier choices.  Now, that could be from making my life more physically active or just making healthier food choices.  The benefits will be more energy and, of course, I would love to shed just a little of that bad word…Fat. Hehe!  Regardless if I make one healthy choice a day, I am making a step in the right direction.

I hope that each of you  accomplish your New Year’s Resolution and know that I am cheering you on.  I would love to hear what your New Year Resolution is! You know I wouldn’t leave ya with out giving you a little something!  Below is my favorite, simple and healthy Chicken Pasta Salad to help with those stressful nights of wondering what will I fix for dinner.

Chicken Pasta Salad

What you will need:

1 Box of Spiral Noodles (Garden Blend), 1 Large Can of Chicken or 3 Cooked Chicken Breasts (cut into pieces), 1 1/2 cups Frozen Peas, 1 Tbsp. Of Butter or Margarine, Salt & Pepper

How To Make:

Cook pasta as directed on the box.  Drain the pasta.  Add butter or margarine to pasta and mix together. Meanwhile, add the peas to a 1.5 qt saucepan and cook on medium until it whistles; close the whistle and
turn the burner off. When the pasta is done, add the cooked peas and chicken.  Add the peas and chicken to the pasta mixture and  mix together.  Add salt and pepper to taste. ta-Dah! Dinner in 15 minutes – how much easier can it get, ladies? It is so simple but light, quick, easy and so yummy !

Enjoy!

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I love cheese (oh, sigh)! I’m under the fantastic illusion that
cheese really does please! So, this New Year’s Eve, while you’re
partying in the New Year with all your favorite people, treat your
guests to the perfect cheese ball – I promise, they’ll love it! Happy
New Year!

~ Miss K

UTENSILS: 10? Saute pan, Medium Mixing Bowl

INGREDIENTS:

2, 8 oz pkg Cream Cheese (softened), 1 Cup Finely Shredded Cheddar Cheese, 1 Cup Freshly Grated, Parmesan Cheese, 1 pkg Ranch Dressing Mix (careful – Dressing NOT Dip – the Dip Mix is too salty), 3 Cups Shaved Almonds, toasted, Assorted Crackers

INSTRUCTIONS

In the 10″ Saute pan, sauté the almond slivers on Medium heat until aromatic. Set aside. Blend the cream cheese, cheddar cheese, Parmesan cheese, ranch dressing and 1 cup of toasted almonds (I use my hands -
it’s much more festive!).

Now, you have two options here to make the balls. You can form your mixture into one big ball and roll it in the remaining almonds. But for fun, and ease of eating, I make many, many bite size balls and roll
them individually in almonds – 1 ball per cracker and it makes the buffet line so much easier to maneuver with one hand to gather your loot and the other to hold your plate.

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