Empty Nesters Here Are Some Ideas For You

Empty Nesters When The Kids Are Gone

For the first time in years you can cook because you want to, not because you must. You have fewer people and palates to please, so cook in ways you've never dared."

1. Try new recipes. A majority of empty nesters say they enjoy exploring foods that their children would not eat.

2. Think smaller. With just the two of you at home, there's little need for family-size packages.

3. Buy perishables with care. To reduce spoilage, buy only a few pieces of fruit and small amounts of vegetables at a time. Choose dairy products and fresh meats with the latest expiration date.

4. Maximize nutrition. Pick foods that deliver the most nutrition for the bite. For example, broccoli (vitamins A and C), legumes (fiber) and fortified whole grain cereals like Whole Grain Total®. As you get older, you need fewer calories but the same, or sometimes greater, amounts of key nutrients.

5. Stock up on plastic containers. Prepare recipes that serve four or six and divide up the extra into two-serving portions. Label, date and refrigerate or freeze.

6. Swap homemade dishes with a friend. It's a great way to add variety to your menu.

7. Get a new gadget. A vacuum sealer seals out air and preserves the moisture and flavor of the original dish. "I seal and freeze leftovers in one-meal portions for fresh-tasting dinners anytime," suggests Smith. "Reheat in the microwave or boil in the bag on the stovetop."

This recipe makes four servings, two for now and two for tomorrow.

Crunchy Garlic Chicken Breasts

11/3 cups Whole Grain Total® cereal

2 tablespoons chopped fresh parsley

1/2 teaspoon paprika

1/4 cup skim milk

2 teaspoons chopped fresh chives

1/4 teaspoon salt

1/4 teaspoon garlic powder

4 boneless skinless chicken breasts (about 11/4 lb)

Cooking spray

1. Heat oven to 425°F. Spray 13x9-inch pan with cooking spray.

2. Crush cereal. In shallow dish, stir together cereal, parsley and paprika. In another shallow dish, stir together milk, chives, salt and garlic powder. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture. Place in pan. Spray top of chicken with cooking spray.

3. Bake uncovered 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut.

Prince Edward Island This Is A Recipe For A Great Vacation

A Prince Edward Island vacation is not a vacation at all without succumbing to the succulence offered up by a maritime lobster feed unlike any you’re likely to find anywhere else.

Lobster is not so much a part of Prince Edward Island life as it is a fact of Prince Edward Island life and a visit to the gentle island without a lobster feast would be like a visit to the island without giving in to a round of golf.  Or visiting the island and not walking along the miles and miles and miles of endless sandy beaches in shades of white, champagne, pink and of red.  Or of visiting the island without taking in the many festivals that imbue it with its unique character, charm and of course, it’s culture.

There are two lobster fishing seasons on Prince Edward Island; one in the spring and the other occurring in the fall.  Lobsters from the island are available year round, however, because they are kept in holding pens or pounds, (traditionally large, fenced areas of the ocean) or in more recent years, thanks to rapid the advancements made by technology, lobsters can be penned in huge dry-land holding facilities, in fact pioneered in Atlantic Canada.  In the end, it means the lobster served to you is always as fresh as it is refreshing to the palate.

The American lobster or as it’s known by its scientific name,  Homarus Americanus,  can most often be found on the Atlantic coast where it is also known as the northern, Atlantic or Maine lobster.  The colder waters of Canada are the more common lobster areas although they can be found as far south as North Carolina.

While a much vaunted delicacy today, in decades past, that hasn’t always been the case.  In fact, the lobster was once considered very common and farmers of Prince Edward Island would often spread lobsters on their fields for fertilizer.  Perhaps that’s one of the reasons Prince Edward Island potatoes have come to have the storied reputation and taste they do.

A live lobster is usually greenish-brown in appearance and color, although occasionally they have been known turn up in blue, partly white, yellow or bright red.  These color variations are the result of a genetic defect in the lobster shell pigments and are very rare.  In fact, for a blue lobster, the chances are one in a million.  For a yellow lobster; one in 30 million.

The sight of a red lobster is considerably more common and can be found all over the island.  This is, of course, due to the fact that it’s been cooked and served with butter.  It is here, on the gentle island that the potato and lobster together are once again a familiar sight, preferably served piping hot in your newfound and favorite Prince Edward Island restaurant at the water’s edge or along the boardwalk.

This summer, savor the succulence of a Prince Edward Island lobster, and all the tradition that comes with it. Bon appetit!

Hearty Foods To Chase Away Winter Chills

There's nothing better than hearty foods to chase away winter chills, which will soon be here.

Chefs around the globe have long turned to spirits to add levels of complexity and flavor to their favorite recipes, so it should come as no surprise that Irish whiskey has a place in modern recipes that will delight the palate long after St. Patrick's Day.

But for those seeking tradition, here is a recipe for Irish coffee. Pour 1 1/2 ounces of Bushmills Original Irish Whiskey into a warm glass. Fill with strong black coffee and top with whipped cream.

Bushmills Wild Mushroom Soup

1 oz. dried porcini mushrooms (soaked in warm water and finely chopped)

1 cup warm water

olive oil

butter

2 leeks-finely sliced

2 shallots-chopped

1 clove garlic-chopped

8 ozs. fresh wild mushrooms -chopped

4 cups beef stock

1/2 tsp. dried thyme

1/2 cup double cream

Salt & freshly ground black pepper

Sprigs of fresh thyme to garnish

3 capfuls Bushmills Original Irish Whiskey

Serves four

In large saucepan, sauté leeks, shallots and garlic in butter and oil until soft, stirring frequently (about 5 minutes).

Add wild mushrooms and stir over a medium heat until they begin to soften. Then add beef stock and bring to a boil. Add the porcini, soaking liquid, thyme and salt and pepper. Lower the heat, half cover the pan and simmer gently for 30 minutes, stirring occasionally.

Pour about 3/4 of the soup into a food processor and blend until smooth. Combine with remaining soup, add heavy cream and heat through. Check the consistency, adding more stock or water if the soup is too thick. Add 3 caps of Bushmills Original Irish Whiskey. Season to taste. Serve hot, garnished with sprigs of fresh thyme.

Peppered River Bush Salmon With Bushmills Whiskey Cream Sauce

1 Tablespoon black peppercorns, crushed

1/2 Tablespoon white peppercorns, crushed

2 6-oz. salmon steaks

1 teaspoon Dijon mustard

freshly ground sea salt

butter

1 Tablespoon Bushmills Original Irish Whiskey

1/2 cup heavy cream

1 tablespoon chopped fresh chives, plus extra to garnish

Serves two

Combine crushed peppercorns. Cover salmon steaks with mustard and press peppercorns into the cut sides of the salmon to form thin coating. Season with salt.

Melt butter in a hot pan. Add salmon steaks. Reduce the heat to medium and cook on one side, until browned, about 3 minutes.

Increase heat to medium high, turn over salmon. Add whiskey. Cook rapidly until the whiskey has been reduced. Add the cream and stir quickly, scraping up any bits that are sticking to the bottom of the pan. Bring to a boil.

Cook until the sauce starts to thicken (1-2 minutes), then season to taste with salt and pepper. Stir in the chopped chives and serve immediately, garnished with the extra chives.

Beignets Wonderful, Soft, Pillow-Like Pastries

When many people think of beignets, they think of those wonderful, soft, pillow-like pastries sprinkled with confectioners sugar, served at Cafe Du Monde in the Old French Quarter.

As New Orleans gets back on its feet following Hurricane Katrina, it is highly recommend a visit to the Crescent City to taste the real thing.

In the meantime, here's a different twist on a New Orleans favorite that you can try at home. It'll have your family and friends saying, "Laissez les bons temps rouler."

Ingredients:

4 cups LouAna Peanut Oil, for that nutty taste with no cholesterol

3 cups flour

2 cups milk

1 tablespoon baking powder

1 tablespoon seasoned salt

1 tablespoon garlic

1 teaspoon thyme

1 teaspoon Louisiana Hot Sauce

1 lb. lump crabmeat

2 cups fresh corn, cooked

1/4 cup parsley, minced

1/4 cup green onions, sliced

Directions:

1. Heat peanut oil in frying pot until oil reaches 350°.

2. In a large bowl, blend together flour, milk, baking powder, seasoned salt, garlic, thyme, and hot sauce and stir until batter is formed.

3. Stir in remaining ingredients until all are incorporated. Be careful not to break up lumps of crabmeat during the process.

4. Drop batter by the spoonful into hot grease, being careful not to splash yourself.

5. Cook beignets for 2 to 3 minutes after they float to the top of pot, flipping occasionally.

6. Serve with your favorite dipping sauce.

Yield: Approximately 2 dozen beignets.

A Delicious Way To Eat Heart Smart

You don't have to sacrifice great taste to be good to your heart. There are plenty of flavorful, nutritious foods-fresh vegetables, beans and some tasty oils-that offer a satisfyingly natural way to boost heart health.

A healthier diet doesn't require that you give up fats entirely. You just need to limit some of the "bad" fats, particularly saturated and trans fats. Trans fats, found in most commercial baked goods and fast food, raise cholesterol levels, while other kinds of fat may actually be good for your heart because they raise "good" cholesterol.

A good example is canola oil, which is full of heart-healthy monounsaturated fat and omega-3 polyunsaturated fats. Omega-3 fats protect against heart attacks and stroke. Canola oil contains the least cholesterol-raising saturated fats of all the culinary oils-canola oil has half the saturated fat of olive oil.

Canola oil contains zero trans fats and is high in vitamin E. Its low smoke point makes it a smart choice for sautéing and its mild flavor allows the taste of other ingredients to shine through. The oil also works well in marinades, keeping food moist and juicy, and is great in vinaigrettes.

Beanorama

1 can green beans

1 can yellow beans

1 can black beans

1 can corn

1 white onion, sliced into rings

1 green pepper, seeded and sliced into rings

1/2 cup canola oil

1/2 cup white vinegar

1/4 cup granulated sugar

1 tsp dried mustard

1 garlic clove, minced

1 tsp dried tarragon

1 tsp dried basil, crumbled

Strain and rinse green beans, yellow beans, black beans and corn. Mix in a large bowl.

To prepare vinaigrette, whisk together canola oil, vinegar, sugar, mustard, garlic, tarragon and basil. Pour onto bean mixture prior to serving. Garnish with onion and green pepper rings.

I like to put these on a bed of Iceburg and Romaine lettuce for a great salad.

Making Healthy Recipes Can Be Easy

For many people, making healthy recipes seems too difficult and time consuming...

But with some advance planning and some basic knowledge of nutrition, it is easy to create a week's worth of healthy meals that you and your family will love. The key to creating delicious and healthy meals for the family is planning ...and lot's of it!

Planning an entire week of healthy recipe meals is the best way to create dishes you can be proud of. This will help in keeping cost and time commitment to a minimum. So below are amazing tips you can use to make healthy meals all the time.

Healthy Recipe Tip #1:

Using convenient appliances such as slow cookers and microwaves can be a huge time saver when planning and preparing meals. There are many delicious and healthy recipes that can be started in the morning and left to cook all day in a crock pot or slow cooker. These are great choices for working families.

In addition, making the meals ahead of time on the weekend and heating them in the microwave is a great way to stretch both your food and your time. There are many microwavable healthy meals you can make at home, and single serving microwave safe containers allow every member of the family to eat on their own schedule.

When planning the meals for the week, it is a good idea to create a chart listing each day's menu and each days' schedule. Here's a smart tip...plan the quickest and easiest to prepare meals for the busiest days of the week.

Healthy Recipe Tip #2:

Get your family involved in creating the week's meal plan by asking for their input and noting everyone's favorite foods. It is important to eat healthy meals, so that does not mean eating pizza or having ice cream every night. By involving your spouse and children in healthy recipe planning, you'll increase their interest in healthy eating.

It is also a good idea to get your entire family involved in the preparation of the meals. Children too young to cook can help by setting the table chopping vegetables, clearing the table and washing the dishes.

Healthy Recipe Tip #3:

Cooking large quantities of healthy food recipes - and freezing the leftovers - is a easy way to save time. Cooking large amounts of stews, soups, pasta, chili and casseroles can be a huge time saver. Making double and even triple batches of foods, and freezing the leftovers will save both time and money.

When freezing leftovers, however, it is important to label the containers carefully, using freezer tape and a permanent marker. Try to keep the oldest foods near the top to avoid having to throw away expired items.

Stocking up on meats when they are on sale is another great way to use that valuable freezer space. Stock up on such easily frozen foods as chicken, turkey, ground beef, steaks, roasts and chops will save money. Stretching your food budget will still allow you and your family to enjoy delicious healthy meals every day.

Healthy Recipe Tip #4:

Keeping a well stocked pantry is as important as keeping a well stocked freezer. Stocking the pantry with a good supply canned vegetables, fruits, soups, will make healthy recipe preparation much faster and easier.

Stocking the pantry can save you money as well as time. Grocery stores are always running sales, and these sales are a great time to stock up. Buying cases of canned vegetables when on sale, for instance can save lots of money. These can provide the basic ingredients for many nutritious, easy to prepare meals.

Some great staples to stock up on include, pastas, tomato sauce, baked beans, canned salmon, tuna and whole grain breads. It is easy to combine these staples into many great meals on a moment's notice.
healthy recipe

I hope you found these healthy recipe tips easy as pie!

Coconut Shrimp Recipes For Shrimp Lovers

3 Great Coconut Shrimp Recipes

If you love coconut shrimp, here are three different, but very good coconut shrimp recipes to try.

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

2 eggs
1-3/4 cups all-purpose flour
3/4 cup beer
1 tablespoon baking powder
2 lb. medium shrimp, peeled and deveined
coconut oil
3 cups grated coconut

Seasoning mix:

1 tablespoon cayenne pepper
2-1/4 teaspoons salt
1-1/2 teaspoons sweet paprika
1-1/2 teaspoons black pepper
1-1/4 teaspoons garlic

Coconut Beer Batter Fried Shrimp with Pineapple Salsa

2 eggs
1-3/4 cups all-purpose flour
3/4 cup beer
1 tablespoon baking powder
2 lb. medium shrimp, peeled and deveined
coconut oil
3 cups grated coconut

Seasoning mix:

1 tablespoon cayenne pepper
2-1/4 teaspoons salt
1-1/2 teaspoons sweet paprika
1-1/2 teaspoons black pepper
1-1/4 teaspoons garlic powder
3/4 teaspoon onion powder
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano

Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside.

Mix 1-1/4 cups of the flour, 2 teaspoons of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth.

Combine the remaining flour with 1-1/2 teaspoons of the seasoning mix and set aside. Place the coconut in a separate bowl.

Sprinkle both sides of the shrimps with the remaining seasoning mix. Then hold each shrimp by the tail, dredge in the flour mixture, shake off excess, dip in batter and allow excess to drip off. Coat each shrimp with the coconut and place on a baking sheet.

Heat deep fryer to 350°F. Drop each shrimp into the hot oil and cook until golden brown, approximately 1/2 to 1 minute on each side. Do not crowd the fryer. Drain on paper towels and serve immediately.

Lay shrimp on large lettuce leaves and serve with Pineapple Salsa dip. Garnish with lemon, orange, or lime wedges.

Pineapple Salsa

1 cup finely chopped fresh pineapple
1/3 cup chopped red onion, 1/4 cup finely chopped fresh cilantro
1/4 cup pineapple preserves (or apricot-pineapple preserves)
1 tablespoon finely chopped seeded fresh jalapeno chili
1 1/2 tablespoons fresh lime juice
1/4 teaspoon ground black pepper

Combine ingredients and gently toss.

Coconut Shrimp Kabobs with Island Coconut Salsa

1 lb. shell-on shrimp, uncooked
1/3 cup coconut milk, canned and sweetened
2 tablespoons lime juice
1 garlic clove, crushed
1 teaspoon red chili peppers, seeded and minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground white pepper
12 to 18 fresh pineapple chunks

Island Coconut Salsa

1 cup flaked coconut
1 cup chopped cilantro
1 cup chopped green onion
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 to 2 teaspoons minced garlic clove
1/2 teaspoon sea salt
1/2 cup olive oil or macadamia nut oil

Peel and devein shrimp retaining tails; set aside. Combine coconut milk, lime juice, garlic, red peppers, cumin, coriander and pepper; pour over shrimp. Marinate no more than 1 hour. Thread shrimp and pineapple chunks on skewers. Broil or grill, 3 minutes per side, or until shrimp are done. Arrange coconut shrimp on large lettuce leaves. Serve with Island Coconut Salsa on the side.

Caribbean Shrimp RunDown 

1 lb shell-on shrimp, uncooked
3 tablespoons lime or lemon juice
3 cups coconut milk
1 large onion
3 cloves garlic
Finely chopped hot pepper to taste
1 lb. tomatoes, peeled and chopped
1 Tbsp. vinegar
1 t. fresh chopped thyme
Sea salt and freshly ground black pepper

Peel and devein shrimp retaining tails. Pour the lime juice over the shrimp and set aside. Cook the coconut milk in a heavy frying pan until it is oily. Add the onion, garlic and cook until the onion is tender. Add the hot pepper, tomatoes, salt and pepper, thyme and vinegar. Stir and cook very gently for 10 minutes.

Drain the shrimp, add the other ingredients and cook until the shrimp is tender, about 10 minutes. Serve hot over rice. Preparation time: 30 minutes.

3 Easy to Cook Chicken Recipes for a Lovely Treat

3 Easy to Cook Chicken Recipes.

We all love spicy chicken; except if you are allergic or you just can't love spicy food. Being a chicken lover myself, I have collected 3 hot n' spicy recipes for you to try out in your chicken today or anytime you would like to treat yourself for a delicious meal; they make good family specials as well! Although they have similar names, they are very different. Perhaps their origins differ.

Hot N' Spicy Chicken Recipe #1. Spicy Chicken Wings

- 1 lg. can Parmesan cheese
- 2 tbsp. oregano
- 4 tbsp. parsley
- 1 tsp. salt
- 1 tsp. pepper
- 1 stick margarine
- 4-5 lbs. chicken wings

Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.

#2. Hot Chicken Wings

Chicken wings
1/2 stick margarine
1 bottle Durkee hot sauce
2 tbsp. honey
10 shakes Tabasco
2 tsp. cayenne pepper (optional)

Deep fry wings for 20 minutes. Drain and dip and let set in sauce. Take out to dry and then serve.

#3. Hot-N-Spicy Chicken Wings

5 lbs. bag chicken wings (drumettes)
12 fl. oz. Louisiana Pre Crystal Hot Sauce
1-2 sticks butter

Fry chicken wings until golden brown and drain on paper towel. Mix hot sauce and melted butter and pour into deep pan or crock pot. Add chicken wings to sauce and heat thoroughly.

Detoxing Homemade Tea Recipes!

2 Detox Home Recipes!

Ginger Healing Detox Tea with Turmeric

There has been a lot in the news lately about the amazing healing properties of turmeric, a free-radical-fighting antioxidant-rich curry spice that has been hailed as a defense against both cancer and Alzheimer’s. When we found this tasty recipe for a warming, detoxifying ginger-turmeric tea, we were thrilled: after the holiday season, we figured we could use some detoxing and healing!

Then we tasted it, and were totally hooked: it’s delicious! Ginger and turmeric combine with citrus and maple syrup to make the perfect blend of healing nutrients. We streamlined the recipe to make it ultra-easy, too:

INGREDIENTS
2 cups water
1/2 teaspoon powdered ginger
1/2 teaspoon powdered turmeric
1 tablespoon maple syrup
Juice of 1/2 lemon

1. Bring water to a boil, then add powdered herbs. Simmer for 10 minutes.
2. Strain tea into a mug, add maple syrup and lemon, stirring to combine. Drink warm.
Makes 1 serving.

Spa Cuisine: Peachy Iced Green Tea – Recipe

Drinking green tea may help you lose weight. According to clinical studies conducted by Dr. Abdul Dulloo, of the University of Geneva in Switzerland, green tea raises metabolic rates and speeds up fat oxidation. Green tea is also a great immune-enhancing health-booster and anti-cancer agent, with flavonoids and polyphenols thought to inhibit tumor formation.

So here is our easy-to-make recipe for green tea, but this one tastes so good you’ll never guess how good it is for you! A great, healthy thirst-quencher for hot summer days.
Simple Solution:

INGREDIENTS

6 green tea teabags
6 cups cold water
2 ripe peaches, pitted and sliced
1. Place teabags in a large teapot or pitcher.
2. Put sliced peaches in a saucepan, add cold water, and bring to a brisk boil, then pour water and peaches over teabags.
3. Steep for 6 minutes, then add sweetener (maple syrup, honey or Sucanat are recommended). Allow tea to cool, then refrigerate until thoroughly chilled.
4. Include a few peach slices in each glass and serve with a spoon, garnished with a sprig of mint, if you like.

Even Easier Alternative Method: Make a pitcher of green tea and add the contents of a can of organic sliced peaches. Chill thoroughly.
Makes 6 servings.

Here Is A Great Slow Cooker Recipe

Here Is A Great Slow Cooker Recipe

Slow Cooker Teriyaki Chicken Recipe - one of the easiest crock pot meals you can make cooked in a teriyaki sauce…

Ingredients

Gluten free

Meat

• 2 lbs Chicken thighs or breasts, boneless skinless

Produce

• 2 cloves Garlic
• 1 tbsp Ginger, fresh
• 1/2 cup Sweet onion

Condiments

• 1/3 cup Honey
• 1/2 cup Soy sauce, low-sodium

Baking & Spices

• 1/4 tsp Black pepper, ground
• 3 tbsp Cornstarch

Oils & Vinegars

• 1/4 cup Rice vinegar

For this recipe you can use skinless boneless thighs or breasts. I made it with both as well as a mix of both and they all came out perfect. To make a spicy version, add sriracha while shredding the chicken. A garnish of chopped green onions was my favorite. A pop of color and fresh taste – so good!

I served this teriyaki chicken with steamed veggies (you can get a stir fry veggie mix or chop fresh ones) and rice.

Ingredients

• 2 lbs boneless skinless thighs or breasts ( or mix of both )
• 1/3 cup honey
• 1/2 cup low-sodium soy sauce
• 1/4 cup rice vinegar
• 1 Tablespoon fresh chopped ginger OR 2 teaspoons ground ginger
• 2 cloves garlic, minced
• 1/2 cup sweet onion, chopped
• 1/4 teaspoon ground black pepper
• 3 Tablespoons cornstarch + 1/4 cup cold water

Instructions

1. Place chicken in slow cooker.
2. In a mixing bowl, whisk together honey, soy sauce and vinegar. Add ginger, garlic, onion and pepper. Whisk well. Pour the mixture over chicken. Cover slow cooker. Cook on LOW for 6 hours or on HIGH for 4 hours.
3. When done, DO NOT turn off the slow cooker. Shred chicken with two forks.
4. In a small measuring cup, whisk cornstarch with cold water. Add to slow cooker and stir. Let cook for 10 minutes and stir again. The mixture should thicken.
5. Serve over rice with a side of steamed vegetables.