Quick and Easy Dinner ~ Day Saver

 

Quick and Easy Dinner ~ A Day Saver 

It’s 6:30 pm, you had to work later than you should have.  Your family is home waiting for dinner and counting on you to fill their tummy’s.  You had something planned but that would take more time than you have.  Oh wait, you suddenly remember that Italian Sausage you fried up after pinching into nickle sized pieces while doing dishes last week. It does not take long to fry up ground Italian Sausage into little meatballs, probably under 10 minuets. You placed it in a freezer zip-lock and stashed it in the freezer for just an occasion like the one you find yourself in right now.

Italian Sausage cooking

Italian Sausage cooking

Once you find yourself walking in the front door and greeted by everyone you seem a little less stressed knowing dinner will be done quickly.  The ready-made pizza crusts sold in grocery stores really aren’t that bad at all.

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A jar of pizza sauce also found in the grocery store will be spread over entire crust. After you wash your hands you sprinkle on a little mozzarella cheese, place the precooked sausage and possibly some green pepper, onion and whatever else you have in the fridge.  Bacon, olives, tomato slices and pineapple are just a few food items that you can add.

sprinkle on the Mozzarella Cheese

sprinkle on the Mozzarella Cheese

Looking great already, now you sprinkle the rest of the cheese over the top of everything and whala you’ve created dinner in just minuets along with smiling faces. Today’s busy lifestyle can always use all the help in the kitchen you can get.

 

Quick and Easy are just what your prepare for when shopping with simple extras to keep in the pantry, they just might  become the Day Saver.pizza photo

If you were lucky enough to get some help with the preparations your time was cut even shorter.  Make sure you cook the pizza following the crust directions and the meat is cooked thoroughly.

~ Terry’s Tip ~

The pizza can be made in advance and put in the refrigerator, and when everyone comes in after trick or treating on Halloween it is ready to go in the oven for dinner.  It will be done about the same time the it takes to change out of the costumes. That would be a welcome trick and an awesome treat.

Enjoy and have a wonderful time being creative.

Thanks for viewing my blog,

Terry Ann   DSCF2625

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Tuesdays Fast Finish Leftover Tips ~ Lunch Anyone

Tuesdays Fast Finish Leftover Tips ~ Lunch Anyone

Casadia’s are one of the easiest quick meals

casidia 4

Casadia’s are one of the easiest quick meals there are to make.  This makes a great appetizer, snack or a fast lunch, you can make it with just about anything you have leftover in your refrigerator. Casidia’s only take a few minuets to cut up what you would prefer to add to it and a short time to cook.  chicken casadia 1

I always have different sizes of Tortillas in the fridge, you can use them in so many ways.  I used one flour tortilla, left over chicken beast (cut up), small onion chopped, shredded mozzarella cheese, shredded Mexican style cheese blend and of course barbecue sauce.

casidia 3

First thing I do when making Casidias is to spread the barbecue sauce over the tortilla with the back of a serving spoon.  I gathered all the items I preferred for the Casidia and cut them into small pieces, chicken, onion, and the cheeses.  You noticed i only used half the tortilla, I am only making this for one  so I simply fold it in half while cooking. For more portions you can also cover the whole tortilla and place another on top. I have also used tomato, green pepper and mushrooms to make Casidias in the past.  It’s so darn easy, whatever you may have in your home can be added to change the flavor to your preference.  Such an easy meal or quick snack for the kids makes this meal a must have for your home.

I found a video on you tube that describes the process and includes different recipes if you would like to know more.

As always, wash your hands often while cooking and enjoy your creations.

Thanks for visiting my blog, hope you will be watching for the next post.

Terry Ann   

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Grilled Salmon Fillets For Labor Day BBQ

Grilled Salmon Fillets For Labor Day BBQDSCF2876

2 tablespoons olive oil or butter

1 clove garlic, minced

2 tablespoons lemon juice

1 tablespoon dried dill weed

1/2 teaspoon dried thyme leaves

1/4 teaspoon salt

1/4 teaspoon black pepper

4-5 salmon fillets, 3\4  inch thick

Salmon ready to grill

Salmon setting in butter, dill and lemon juice.

Combine oil or butter with garlic in small microwavable bowl. Microwave at HIGH 1 minuet or until garlic is tender. Add lemon juice, dill, thyme, salt and pepper; whisk until blended.  Brush skinless sides of salmon with half the lemon mixture.

 

charcole starter

Once the grill is ready, place salmon skin side up, on grid. Grill, covered, over medium high heat 4 to 5 minuets; turn and brush with remaining lemon mixture. Grill 4 to 5 minutes or until salmon flakes easily when tested with a fork.


 

Terry’s Tip ~ 

Super easy Tartar Sauce

1/2 cup Mayonnaise or Miracle Whip

4 Tablespoons sweet pickle relish

2 teaspoons lemon juice

Optional – 1 Tablespoon horseradish

Combine Mayonnaise, relish, lemon juice and horseradish if using in a small bowl; mix well. Refrigerate until ready to serve. Serve with grilled, broiled or fried fish.  Makes about 1/2 cup.


 

 

Enjoy your salmon with family and friends this Holiday weekend with your favorite side dishes.  As always, while cooking be sure to wash your hands often.

Thanks for viewing, Terry

have a wonderful day

have a wonderful day

 

 

Grilling and Food Safety Tips for Labor Day.

Grilling and Food Safety are as important on Labor Day as they are on any weekend barbecue.

Ham is always great on the grill.

Ham is always great on the grill.

Grilling has become a fabulous cooking technique for an outstanding backyard get together.  Labor Day is one of the many holidays that calls everyone together for the festivities.  To get the best results, it is important that any type of grilling is done correctly and safely.

Grilling Safety Tips

  • Always position the grill on a heatproof surface away from trees and shrubbery. Make sure the grill vents are clear from ashes prior to starting the fire.
  • To avoid flare-ups and charred goods when grilling, trim meat of excess fat.
  • Keep a water-filled spray bottle near the grill to keep flare-ups under control.
  • The best method to accurately determine doneness of meat is to use a meat thermometer.
  • Never use alcohol, gasoline or kerosene as a lighter fluid starter – all three can cause an explosion. I prefer the chimney approach.
  • Hot coals create a very hot grill, grid, tools and food. Always wear oven mitts to protect your hands.
  • The number of coals required for barbecuing depends on the size and type of grill and the amount of food to be prepared.  You can always add coals to an already started grill if needed.
  • Always, Always serve cooked meats and poultry on a clean platter, not the one that held the raw foods.
Soda can chicken

Soda can chicken

It is very important to cook the meat at the correct temperature to kill all the bacteria.  Rest time is an important step in cooking some meats. (see chart below)   “Rest time” is the amount of time the product remains at the final temperature, after it has been removed from a grill, oven or other heat source. During the three minutes after meat is removed the heat source, its temperature remains constant or continues to rise, which destroys harmful bacteria.

I found this chart on  http://www.foodsafety.gov/keep/charts/mintemp.html#.

Safe Minimum Cooking Temperatures

Use this chart and a food thermometer to ensure that meat, poultry, seafood, and other cooked foods reach a safe minimum internal temperature.

Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked, uncured red meats – including pork – can be pink, even when the meat has reached a safe internal temperature.

Why the Rest Time is Important

After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs.

Category Food Temperature (°F)  Rest
Ground Meat & Meat Mixtures Beef, Pork, Veal, Lamb 160 None
Turkey, Chicken 165 None
Fresh Beef, Veal, Lamb Steaks, roasts, chops 145 3 minutes
Poultry Chicken & Turkey, whole 165 None
Poultry breasts, roasts 165 None
Poultry thighs, legs, wings 165 None
Duck & Goose 165 None
Stuffing (cooked alone or in bird) 165 None
Pork and Ham Fresh pork 145 3 minutes
Fresh ham (raw) 145 3 minutes
Precooked ham (to reheat) 140 None
Eggs & Egg Dishes Eggs Cook until yolk and white are firm None
Egg dishes 160 None
Leftovers & Casseroles Leftovers 165 None
Casseroles 165 None
Seafood Fin Fish 145 or cook until flesh is opaque and separates easily with a fork. None
Shrimp, lobster, and crabs Cook until flesh is pearly and opaque. None
Clams, oysters, and mussels Cook until shells open during cooking. None
Scallops Cook until flesh is milky white or opaque and firm. Non

Wishing everyone a safe and enjoyable Labor Day Weekend with friends and family.  Be sure to watch for some tempting grilling recipes coming right up.  Thanks for visiting, your always welcome here.