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Every once in a while, a brilliant accident happens. You know, the moment when you ran out of something and needed to finish a job, so you took a look around and grabbed the object you thought would best finish the task!

Today I received an email that reminds me of just that…a brilliant accident. I want to share with you that object and the many uses it has: coffee filters! They aren’t just for that morning pot of java.

1. Coffee filters make excellent microwave covers for bowls and dishes.
2. Coffee filters are lint free and are great for cleaning windows and mirrors…love
   them for this!
3. Place filters in between china to protect.
4. If you break the cork while opening a bottle of wine, use the coffee filter to
   filter the wine through while pouring.
5. Place a filter in a cast iron skillet to absorb moisture and prevent rust.
6. Ball up a lint-free filter to apply shoe polish.
7. They make great wrappers for tacos.
8. Place in the bottom of planter pots before you put your potting soil in to
   prevent soil from going through the drainage holes.
9. Place a few on a plate and put your fried bacon, French fries, chicken fingers
   and fried chicken on them to soak out the grease.
10. This is my favorite…instead of using expensive waxing strips on your eyebrows
    or lip… use coffee filters!

Who would of thought a simple coffee filter, that cost less than a penny a piece, would have such a
bevy of uses for such a down right cheap price!

Do you have a favorite use for the noble coffee filter? Add one to the list.

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Every once in a while a brilliant accident happens. You know the moment when you ran out of something and needed to finish a job, so you took a look around and grabbed the object you thought would best finish the task! We all have had these brilliant accidents happen to us.

Today I received an email that reminds me of just that….a brilliant accident. I want to share with you that object and the many uses it has. Coffee filters! They aren’t just for that morning pot of java.

1. Coffee filters make excellent microwave covers for bowls and dishes.
2. Coffee filters are lint free and are great for cleaning windows and mirrors. Love
   them for this!
3. Place filters in between china to protect.
4. If you break the cork while opening a bottle of wine use the coffee filter to
   filter the wine through while pouring.
5. Place a filter in a cast iron skillet to absorb moisture and prevent rust.
6. Ball up a lint-free filter to apply shoe polish.
7. They make great wrappers for tacos.
8. Place in the bottom of planter pots before you put your potting soil in to
   prevent soil from going through the drainage holes.
9. Place a few on a plate and put your fried bacon, French fries, chicken fingers
   and fried chicken on them to soak out the grease.
10. This is my favorite….Instead of using expensive waxing strips on your eyebrows
    or lip… use coffee filters!

Who would of thought a simple coffee filter that cost less than a penny a piece would have such a
bevy of uses for such a down right cheap price!

Do you have a favorite use for the noble coffee filter? Add one to the list.

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It’s that time again — Cooking School! I’m on top of things this week and have all the recipes ready to share!

Tune in to our cooking school live at our Pink Apron TV to join in – even chat with us live during the school! Cooking Cast starts at 11:00 CST and ends around 1:00 CST. I sure hope you can join us!

Happy Cooking!
Katie Snyder

Raspberry Glazed Rosemary Chicken with Orange Almond Basmati Rice

UTENSILS: Large Skillet, Small Mixing Bowl

INGREDIENTS:
1 TBSP Crushed Rosemary
1 tsp Rubbed Sage
½ tsp Dried Oregano
4-6 Boneless Skinless Chicken Breasts
¼ Cup Fat Free Chicken Broth
1 Cup Raspberry Preserves
½ tsp Honey Mustard
1 tsp Chopped Fresh Rosemary

INSTRUCTIONS:
Preheat the skillet on medium heat. In the mixing bowl, stir together the crushed rosemary, sage, and oregano. Rub the mixture into one side of the chicken breasts.
When the pan is heated, place the chicken in the pan (herb side up) and cover, whistle open.

Rinse the mixing bowl out and mix together the chicken broth, raspberry preserves, honey mustard and rosemary. When the chicken whistles, flip and add the preserve mixture to the top. Cover, whistle closed, and cook on low heat for 12-15 minutes longer or until the chicken is cooked through.

Serve with Orange Almond Basmati Rice and a green veggie of your choice for a fast, healthy meal.

Orange Almond Basmati Rice

UTENSILS: 2 qt or 3 qt Saucepan
INGREDIENTS:
Zest and Juice from 1 large orange
1 cup of Basmati or Jasmati Rice
2 Cups Low Sodium Chicken Broth
1 tsp Roasted Minced Garlic
¼ Cup Almonds
Pepper
Freshly Ground Sea Salt & Pepper to taste

INSTRUCTIONS:
On medium heat, saute the dry rice and almonds until aromatic.

Add the chicken broth, garlic, orange zest and juice. Season with salt & pepper to your taste.

Cover, whistle open, and cook on medium heat. When the whistle sounds, close the whistle and turn the burner to off. Let stand, covered, for 12-15 minutes until cooked through.

Lemon Pepper Dill Fish with Sesame Broccoli and Vanilla Brown Rice

UTENSILS: Large Skillet
INGREDIENTS:
1 lb Haddock or Tilapia Fillets
Dried dill weed to taste
Lemon Pepper to taste
Zest and Juice of 1 Lemon
1 lemon, sliced
Molly McButter

INSTRUCTIONS:
Layer the sliced lemon in the bottom of a cold large skillet. Place the fish on top of the lemon slices and pour the lemon juice over the top of the fish. Sprinkle with dill,
Lemon zest, lemon pepper, and molly mcbutter. Cover, whistle open, and cook on medium heat. When the whistle sounds, close it and turn the burner to low. Allow to cook for 12-15 minutes longer.

Serve with Sesame Broccoli & Vanilla Rice for a fast, healthy meal!

Sesame Broccoli
UTENSILS: 8” Saute Pan, 2 or 3 qt Saucepan
INGREDIENTS:
2 TBSP Sesame Seeds, toasted
Broccoli Florets
1-2 TBSP melted Coconut Oil for drizzling

INSTRUCTIONS:
Place the broccoli with 2 TBSP water in a cold saucepan. Cover, whistle open, and cook on medium heat. When it whistles, close the whistle and turn the burner off. Allow to stand covered for 5-7 minutes. Meanwhile, saute the sesame seeds in the saute pan on medium heat until they are golden brown and aromatic. Remove from the pan and add the coconut oil to the pan. All the pan to sit on the burner to melt the oil, but turn the burner off. When the broccoli is cooked through, toss with the toasted sesame seeds and drizzle with the melted coconut oil.

Vanilla Rice

UTENSILS: 3 qt saucepan
INGREDIENTS:
1 Cup of Brown Rice
¼ Cup Wild Rice
2 ½ Cups of Water
1 TBSP of Vanilla (more if you prefer)

INSTRUCTIONS:
Add all ingredients to the sauce pan. Cover, whistle open, and cook on medium heat. When the whistle sounds, close the vent, and turn the burner off. Allow to cook 12-15 minutes longer.

**For longer cooking rice, when the whistle sounds, turn the knob to “V” for vent, and reduce the temperature to low. Allow to cook for 15-20 minutes or until cooked through.**

Black Bean Veggie Burgers with Sweet Potato Chips

UTENSILS: Large Skillet, Medium Mixing bowl, Masher, Master Kut, Square Griddle
INGREDIENTS:
1, 16 oz can Black Beans, drained and rinsed
½ Green Bell Pepper, #1 Cone
½ Onion, #1 cone
3 Garlic Cloves (minced in a garlic press)
1 egg
1 TBSP Chili Powder
1 TBSP Cumin
1 tsp Thai Chili sauce or hot sauce
½ Cup Bread Crumbs
INSTRUCTIONS:
In a medium bowl, mash black beans until thick and pasty. Cut the onion and pepper using the #1 cone on the master kut; press the garlic cloves through a garlic press. Add the onion, pepper, and garlic to the black beans.

In a small bowl, stir together the egg, chili powder, cumin, & chili sauce. Stir the egg mixture into the mashed beans. Mix in the bread crumbs until the mixture is sticky and holds together.

Divide the mixture into four patties. Spray the cold large skillet with olive oil cooking spray. Add the patties. Cover, whistle open, and cook on medium heat. When the whistle sounds, close it and turn the burner to low. Allow to cook for 7-10 minutes longer.

Sweet Potato

UTENSILS: Electric Skillet, Master Kut w/ Waffle Cone
INGREDIENTS:
3 Large Sweet Potatoes
Coconut Oil
Honey

INSRUCTIONS:
Heat the oil in the skillet on Medium heat (350). When heated through, add the sweet potatoes. Cook for about 15 minutes and remove to a serving plate. Drizzle with honey and serve.

Braised Balsamic Chicken with Spring Veggie Blend & Sun Dried Tomato Linguine
UTENSILS: Large Skillet
INGREDIENTS:
4-6 Boneless Skinless Chicken Breasts
1 ½ tsp Garlic Salt
1 Onion, thinly sliced
¾ Cup Balsamic Vinegar
20 oz Diced Tomatoes
1 ½ tsp Dried Basil
1 ½ tsp Dried Rosemary
¾ tsp Dried Thyme
Freshly Ground Black Pepper

INSTRUCTIONS:
Brown the onion on medium heat in the skillet. Season the chicken with Ground Black Pepper and Garlic Salt. Add the seasoned chicken on top of the onions. Cover, whistle open and cook on medium heat. Meanwhile, mix the tomatoes, balsamic vinegar, basil, oregano, rosemary, and thyme until well blended. When the whistle sounds, uncover and flip the chicken. Add the sauce over the top of the chicken and recover, whistle closed. Reduce to low and continue to cook for 12-15 minutes longer.

Spring Veggie Blend
UTENSILS: 2 or 3 qt Saucepan
INGREDIENTS:
1 Small Bag Baby Carrots
2-3 Yellow Squash, sliced
1 Zucchini, sliced
½ – ¼ Sweet Yellow Onion, thinly Sliced (optional)
Garlic Powder (could use 1-2 tsp Roasted Garlic)
Freshly Ground Sea Salt & Pepper
2-3 TBSP Chicken Broth

INSTRUCTIONS
Add all ingredients to a cold sauce pan. Season to your taste with garlic powder, sea salt, and pepper. Cover, whistle open, and cook on medium heat. When the whistle sounds, close it, and turn the burner off. Allow to sit covered for 7-9 minutes.

Sun-dried Tomato Linguine
UTENSILS: 6 QT Roaster, Large Colander, Paring Knife
INGREDIENTS:
4 ounces linguine
12 marinated sun-dried tomatoes, finely chopped
3-4 TBSP of the oil from the marinated tomatoes
½ Cup Fresh Parmesan Cheese, #1 Cone
6 fresh basil leaves, chopped
2-3 Chopped Scallions (optional)
Pinch of sea salt & Pepper

INSTRUCTIONS:
Fill the six-quart pot 3/4 full with water, cover with the whistle open and heat on medium-high heat until you hear the whistle. Remove the cover.  The water should be at a boil when you add the pasta. Recover, whistle closed and reduce temperature to low. Cook for 11-12 minutes. Drain the pasta through the large Colander and return to the 6 qt.  Mix the chopped sun-dried tomatoes, oils and basil with the pasta and season with a pinch of sea salt.

Chocolate Surprise Cake

UTENSILS: Large Skillet, Master Kut, Small Mixing Bowl
INGREDIENTS:
1 Egg
1 Box Chocolate Cake Mix
1 Carrot, #1 Cone
¼ Zucchini, #1 Cone
1 Can Cherry Pie Filling
INSTRUCTIONS
To Bake
Shred the Carrot and Zucchini on the #1 Cone. Combine 1 egg, 1 box of cake mix and shredded veggies in the small mixing bowl (mixture should be thick and gooey – the thinner it is, the longer it will take to bake). Set mixture aside. Pour the cherry pie mixture into the bottom of a cold pan. Pour the cake batter on top of the cherry pie filling. Cover, whistle turned to “C” for closed, and cook on medium heat for 10 minutes. Do not uncover, and reduce temperature to low. Continue to cook for 10-15 minutes longer or until the center of the cake is done.

To Serve
Uncover the pan and place a serving plate over the top of the pan. Flip the pan over, placing the plate on the counter and lift up on the pan. The cake will be on the plate and the cherries will spill out over the top. Serve and enjoy.

Basil Shrimp Pasta with Asparagus
UTENSILS: 6 qt Roaster, Griddle, Large Skillet
INGREDIENTS:
8-12 oz Angel Hair Pasta
3 tsp chopped Garlic
2-3 lbs large Shrimp (peeled & deveined)
(5-6) 28 oz cans Italian-style diced tomatoes, drained
1 ½ Cup Dry White Wine (could sub chicken stock or do ½ and ½ )
¾ Cup chopped parsley
9 TBSP Chopped Fresh Basil plus more to sprinkle later
9 TBSP Freshly Grated Parmesan Cheese

INSTRUCTIONS:
Bring a large pot of water to a boil with salt. Add the pasta and reduce the temperature to low. Cook for 10-12 minutes. Drain the pasta and rinse with cold water. Set aside.

Heat the griddle on medium heat. Saute the garlic for about a minute or until tender.

Add the shrimp and saute for 3-5 minutes. Remove from heat.

Add the tomatoes, wine, parsley, and basil to the large skillet. Bring to a simmer on medium heat and allow to simmer until the liquid is reduced by half, 8 -12 minutes. In the 6 qt, combine the sauce and the pasta until coated evenly. Plate the pasta and add the several shrimp on top. Sprinkle with fresh basil and parmesan cheese.

Asparagus
UTENSILS: 2 or 3 qt Saucepan
INGREDIENTS:
About 1 lb of Fresh Asparagus
3-4 TBSP Olive Oil
Sea Salt
INSTRUCTIONS:
Cut off the bottom 2-3 inches of the asparagus stalk and add that to a cold saucepan. Sprinkle with 2 TBSP of water and cover, whistle open. Cook on medium heat. When the whistle sounds, uncover and drizzle with olive oil sprinkle with sea salt.

**for more tender asparagus, after the whistle sounds, close it and turn the burner off. Allow to cook for 3-5 minutes longer covered.**

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At Simplicity Gourmet, there is nothing we love more than providing tools that really do change lives. Our mission is for families to cook simple healthy meals at home and to sit around the dinner table to connect with each other. I have the awesome privilege here at Simplicity Gourmet to serve customers who bought yesterday and to those who bought fifty years ago. I love the mornings I come in and have a glowing testimony from customers wiggling out of the woodwork from long ago or from a young girl who just cooked for the first time and her sweetie raved about it – it reminds me that what we do matters to people – what we do changes lives and families – and I’m so proud!

This week, I’ve had three very impactful testimonies come my way that I just feel the need to share. Two were sent directly to me and one came from a Emily, a long time Simplicity Gourmet representative, who ran into a seasoned waterless cookware customer.

“In 1962 I purchased a set of cookware through the
Cookmaster Dinner Program.  We were a young married couple with a child and so
this was a very major purchase to us at the time.  Over the past 47 years, I
have patted myself on the back quite a few times for our foresight in buying
this cookware.  While our friends are on their 6th or 7th set, we are still
using our original stainless steel waterless cookware.” ~ Judith F., Charleston, WV

“My Aunt bought her set of waterless cookware about 37 years ago. At the time, I was very young , about 21 or 22, and she was (to me) old but was probably 45 or older. It seemed to me that she used her waterless cookware forever; she was a very heavy set lady at the time she bought her set and she lost the weight so fast that I was envious and so were many of our family members! Her doctor was amazed at her weight loss and asked how she had lost it. her other sister looked good also for her age and my Aunt always said, “It’s those darn pots that cost a fortune!’ – her words exactly! She and my Aunt Nettie both lived to be about 98-100.” ~ Mary D, Nashville, TN

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We have a winner! Simplicity Gourmet gave away a $4000.00 honeymoon (including airfare) to Couples Resorts in Jamaica this past Valentine’s Day.  Couples Resorts is the highest rated resort in the Caribbean.  These all-inclusive resorts are awesome, naturally beautiful and personally pampering. Couples resorts have an 83% return rate with their guests.   This past weekend, on Valentines Day, we drew the name from couples who had attended one of our Pink Apron Previews or tastings since January 1st of this year.  The sweetest couple received the free vacation.  Elizabeth Elliott and Clint Hamm from Tennessee received the gift.  They were shocked, appreciative and grateful.  They are getting married July 4^th, 2009 and did not have their honeymoon scheduled yet.  We gave the honeymoon away live via the Internet at Simplicity Internet TV.  You can watch it now on Mogulus (choose from the on-demand menu).  You should have seen their face when I announced to them that they were the winners!  I love Simplicity!  How many people get to go to work and give away a honeymoon?  I’d love for you to be our next recipient of a free Couples Resorts honeymoon.  To make sure you are entered, attend a Pink Apron Preview or tasting in your area.  For more information e-mail info@simplicitygourmet.com. 

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You know you want to do something special for Valentines Day. It’s another reason to create a beautiful tablescape for the one or ones you love. I have put together 3 fabulous looks that are guaranteed to take any table from ordinary to the main attraction for your Valentines Day meal. You will find a fabulous meal on our blog to accompany these delightful and fresh tablescapes!

I designed these tablescapes a little less cupid like and more as a celebration of food, friends and loved ones. Each one evokes a different emotion and mood. One is romantic another is fun and whimsical; the last is wild and sophisticated. Tablescapes are the eye candy of any great meal. They are the canvas by which an ordinary meal becomes a dinning experience.

They are easy to create. I gather things from my home and local stores that I love. I always look at the clearance items and closeouts in stores for that extra special pizzazz piece that will make my next tablescape shine. I love Target’s closeout end caps, (on the end of isles), you can always find deals there! The black and brown Zebra table runner was on closeout for $6.98, the blue and white polka dot table cloth was on closeout as well…it was a shower curtain. It is fabric, I just cut off the end with the hook holes and turned down a ¼” and stitched it. Also on the blue tablesape I combined fine china with melmac plastic salad plates which added to the fun and whimsical look. They were the perfect accent and the finishing touch to the tablescape!

If you have some tablescapes that you have done and would like to share, we would love to see them! Take a picture and write a brief description of the occasion you created it for and we will post it.

Happy tablescaping!

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It’s that time of year where “Love” is in there air.  Isn’t it a shame that we go all out and go overboard to express our love on Valentine’s Day, why not be spontaneous and try a random day in April or August? Simple…because we live by “Holiday Etiquette.”  Holiday Etiquette is where we celebrate the holiday as marked on the calendar but we ladies also know we can and will make our own special holidays, which I totally suggest you try!

I have come up with my Top 5 Favorite Valentine’s Day Dates.  This can be for those ladies on a budget or those who are not. Feel free to try them on any random day to make your own “Special Holiday” too.

1.    Movie Night In (this is one of my favorites!): Rent a movie, go pick up favorite fast food, ice cream is optional J, move the coffee table and spread a nice big blanket on the floor with pillows and just maybe an extra blanket for extra curricular activities (wink, wink).  I think this is my favorite because it’s like you’re having a sleep over with your best friend and now it is your fiancé or husband…what more can a gal ask for?!

2.    Groups Allowed: Get a group of couples together and have a fondue party with game night.  This is a wonderful way to have fun on Valentine’s Day but you can still leave the “Special” in the night….just later on after everyone leaves.

3.    Ladies’ Choice: This is your chance to pick what a Valentine’s Day Date should be; either a romantic dinner, dinner and a movie, flower petal trail to room, it’s your choice, so make it count!

4.    Scavenger Hunt: Come up with creative clues to put in his car, at his work, through a text message…anything to get him to the “Treasure” which will be the date for Valentine’s Day.   This can be as elaborate or simple as you want according your taste.  Don’t forget to be detailed, you do want your date to arrive ;o).

5.    Re-enactment: Depending on how long you have been together, you could re-enact your first date.  I love this, I had this done for me and it is by far the one date I truly love and remember.
There you go, ladies, hopefully this will help you out this Valentine’s Day.  Remember, try making your own “Special Holiday” and keep Love in the air, we need more of it!

Have fun!
Tara

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I’m what you call a “quality timer” – I love to be at home, talking and laughing and sharing – it’s those intimate moments that I crave so much to build up a strong foundation in all the relationships in my life. Valentine’s Day is upon us and I feel it’s my duty to help you create just that for your sweetie – a quiet, intimate moment in time for the two of you to just enjoy each other. So, this week, I thought I’d help you out with a Simplicity Gourmet Valentine’s Day dinner – just the thing to remind you what a great investment you truly have made for your family and for your life!

I love “one pot stop” dishes that I throw everything in the pan and turn it on and let it go! No thinking, no watching, no nothing…except good eatin! Last week, we explored the benefits of stack cooking, so, this week, I’d like to revisit this cooking method and dazzle you some more with an Italian Roasted Chicken & Veggies and Chocolate Surprise cake.

I hope this Valentines’ Day is extraordinarily special for you. Check back with us this week for a couple of those added particular touches to add to the day to make your beloved feel extra special!

Happy Cooking!
Miss K

UTENSILS: 6 qt or 8 qt Dutch Oven, Rack, Small Mixing Bowl, Large Mixing Bowl, 2 qt casserole/double boiler

INGREDIENTS:
3-5 lb Whole Chicken, 1 Bottle Fat Free Italian Dressing, Garlic Powder, Italian Seasonings, 2 Sprigs of Rosemary, 4 or 5 Fresh basil leaves (coarsely chopped), 1 Small Bag of Baby Carrots, 2 Cans of Diced Tomatoes with Italian Seasoning, 8-10 Red Potatoes (quartered), 4-5 Celery Stalks (Diced), ¼ Vidalia Onion (thinly sliced), 1 Small Container Fresh Sliced Mushrooms (optional), 1 Cups of Chicken Broth, 2 TBSP Chicken Bouillon Granules, Freshly Ground Black Pepper, ½ Box Chocolate Cake Mix, ½ Carrot (shredded), ¼ Small Zucchini (shredded), 1 Egg, 2 TBSP water, 1 Can Cherry Pie Filling, Cooking Spray

DAY AHEAD: Separate the chicken skin from the meat by running your hand in between. Squeeze the bottle of Italian dressing under the skin and store in the refrigerator overnight to marinate.

TO MAKE: Remove the rosemary sprigs from the stem and discard the stem. Dissolve the chicken bouillon in the chicken broth and set aside. Combine the chocolate cake mix, 1 egg, 2 TBSP of water, shredded carrots and zucchini in the small mixing bowl. Set Aside. Combine the carrots, onion, tomatoes, potatoes, celery, mushrooms (optional), chopped basil, and rosemary sprigs in the large mixing bowl. Add the chicken broth when the bouillon is fully dissolved. Set aside. Season with garlic powder, Italian Seasonings, and fresh pepper to taste. Season the outside of the chicken generously with garlic powder & Italian seasoning. Place the chicken in a cold Dutch Oven, breast side down. Season the other side generously with garlic powder and Italian seasoning. Add the vegetables all around. Spray the double boiler with non stick spray and add the can of cherry pie filling. Add the cake batter on top of that. Place the rack over the chicken and the cake on top. Cover with the dome cover and turn to medium heat. When water starts to bubble around the edges, reduce the temp to between low and medium low. Cook for about 1 & ½ to 2 hours.

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