During the winter months, it is much too cold to cook outside. In
early spring, we get a lot of rain, which also keeps us from cooking outdoors. In this review, I will share how our family still enjoys
delicious home-cooked grilled hamburgers which we cook indoors. It is surprisingly easy!
Several years ago, we purchased our first
Cuisinart Griddler. Today, it is used as often as our stove-top or oven. For me,
I prefer meat cooked on the Griddler because it eliminates the charcoal
flavor. For those of you who really love the charcoal taste, you may
want to sprinkle
charcoal seasoning on
your meat before you cook it.
Because meat splatters when cooking, I put towels down under our
Griddler. That simply makes cleanup easier. I purchased two
towels specifically for that purpose and I only use them under the
Griddler.
How to Make & Cook the Hamburgers for Indoor Grilling
He cooks 2 hamburgers at a time for 4 minutes or 1 hamburger for 3½ minutes. It is not necessary to turn
them because the Griddler cooks on both sides at once.
We immediately place the cooked burger on a bun, add cheese if desired, and
wrap in aluminum foil. Then, I place them in the oven (preheated to 175°) to
keep the warm until all of the burgers are cooked. Placing them in the
oven also makes the cheese melt completely between the burger and the
bun.
After all of the burgers are cooked, we take our first servings out of the oven,
garnish them and eat our delicious indoor grilled hamburgers!
Cleaning the Griddler
I rinse each Griddler plate in hot water in my sink and put the plates in my dishwasher. Since there are replacement Griddler plates sold separately, I don't worry about the washing them in the dishwasher. I would prefer they be completely sanitized.
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The Griddler plates are double sided. If you flip the plates over with the smooth sides up, and lay the Griddler open flat, you have a griddle which is awesome for making breakfast! I frequently make pancakes and eggs on the flat griddle side.
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Few Desserts bring people together like chocolate fondue. This is a family
favorite of ours. We like getting together several times a year for some
delicious chocolate fondue. Following is a review of our Valentine's Day
chocolate fondue.
A Brief History of Chocolate Fondue:
Fondue, originally a Swiss dish featuring melted cheese, inspired the idea
of dipping foods into a shared pot. The concept of chocolate fondue emerged
in the 1960s, made popular by Swiss restaurateur Konrad Egli in New
York.
Fondue is a perfect time to gather and enjoy some great conversation with
the family while enjoying some delicious dessert or food.
Many times we use steak and chicken cut into small pieces. Our daughter
Jamie coats the chicken with Shake N Bake. We dip into hot oil until the
pieces are cooked and serve with various dipping sauces.
Ingredients for Chocolate Fondue:
1 bag of chocolate chips 11.5oz.
1 bag of dark chocolate chips 11.5 oz.
1 1/4 cup of heavy whipping cream
1 tablespoon butter
1 tablespoon vanilla extract
First, you need a fondue pot. Jamie has two Cuisinart Electric Fondue Pots.
For the chocolate fondue, we only use one of them.
Set the pot to medium heat and add the chocolate chips. Add the butter and
keep stirring so the chocolate begins to melt.
Add the vanilla, and the heavy whipping cream a little at a time, and keep
stirring until all is combined. When it's ready, the chocolate will look like
the intro photo.
Here are our prepared goodies for dipping into the chocolate. We cut up
strawberries, pineapple, bananas, marshmallows, and pound cake.
Dip and Enjoy: We used the skewers that came with the fondue pot to
dip our favorite treat into the rich chocolate.
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This hearty and flavorful soup is perfect for cool days. Depending on how much red pepper flakes you add, it can even help clear your sinuses!
I rarely measure, so these listed amounts are merely a guideline. If you're making a huge amount, as per below, ensure you start with an extra large soup pot.
Ingredients For Spicy Chicken Bow Tie Soup
5 chicken breasts
3 heaping tbsp butter (for frying the chicken)
1 bag carrots, cleaned and chopped
1 bundle of celery, cleaned and chopped
1-2 large onions, chopped
6-7 cloves garlic, minced (adjust to taste)
¼ cup flour
2 tbsp butter (additional for roux)
6 boxes of chicken broth (I usually just add until I feel it's enough, and at times, I'll use my own homemade chicken broth
Stir in ¼ cup flour and 2 tablespoons butter, cooking for 2-3 minutes until slightly thickened.
3. Add Liquid & Spices
Pour in 6 containers of chicken broth and stir well.
Add ½ cup tomato sauce and 1 cup cream, stirring to combine.
Season with red pepper flakes, Garlic Plus seasoning, and salt to taste.
4. Add Pasta, Chicken and Green Onions
Add 3 cups of bow tie noodles directly to the pot. Let them cook in the broth until tender.
Return the chopped chicken to the pot and stir everything together.
Add the chopped green onions and allow the soup to simmer for a few more minutes.
5. Serve & Enjoy
Ladle the soup into bowls and top with Parmesan cheese before serving.
Enjoy this warming and spicy bowl of comfort!
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We love going to the fair! One of the biggest reasons we love the
fair, is the food, especially Pronto Pups. The first stop we make when
we enter the fairgrounds, is the Pronto Pup food truck. If we attend a
festival or specialty show and see the Pronto Pup food truck, we make a
beeline to it immediately. Forget the show, we need a Pronto
Pup!
We didn't get to go to the fair this past fall and we felt a tremendous
loss by not getting our annual Pronto Pup. Well, okay, calling it a
"tremendous loss" might be exaggerating a bit, but having a 40+ year
tradition interrupted, does leave one feeling unsettled. We simply
needed a Pronto Pup to center our universe back on its axis. And,
horror of all horrors, we had not attended any shows or festivals in
months. We were, most definitely, feeling deprived.
When shopping for Christmas gifts this year, I spotted a corn dog maker on
Amazon. I added it to my wishlist so I could think about it. I
did not believe there was any way a homemade Pronto Pup could live up to the
taste of the fair delicacy. I honestly believed they must be deep
fried to have the right texture and flavor. I feared a Pronto Pup made
in an electric gadget at home would be a great disappointment.
However, after my husband said he wished he had a Pronto Pup for the
trillionth time since fall, I was determined to find one for him. With
no upcoming local events that would offer a Pronto Pup, I became more
desperate and decided to try the electric corn dog maker.
Yowsers, I'm glad I did! The half-sized Pronto Pups made in the
electric corn dog maker were delicious. Almost as good as going to the
fair, although I haven't figured out how to get the Ferris Wheel here for
the full fair experience.
MasterChef Corn Dog Maker - Electric Nonstick Baker
I was not thrilled with the recipe included with the maker because it
called for pancake mix. I thought pancake mix would make the batter
too sweet for the authentic Pronto Pup taste I wanted to recreate. I
sought out a Pronto Pup copycat batter recipe and it sounded perfect as I
read through the ingredients. Since this was our first test, I decided
to make a batter recipe of both types, the one that came with the maker and
the copycat recipe. After my family had tried both, the copycat recipe
was unanimously chosen as the best. However, to be fair, the pancake
mix recipe tasted good, even though it was sweeter, and required less
ingredients to make, but it was much thinner than the copycat batter.
We all preferred the thicker coating on the hot dogs.
It is very easy to make the Pronto Pups.
Make the batter recipe
Preheat the maker - wait for the green light to come on & indicate that the maker is ready
Spray the trays with a non-stick spray (I wipe off excess spray before adding food. It just needs a light coating)
Simply cut the hot dogs in half
Insert a skewer into each half
Dip the hot dogs into the batter, covering them fully
Lay the battered hot dogs on the maker plate with the sticks aligned in the depressions on the side
Spoon a small amount of batter on the top of each hot dog
Close the maker lid and cook for 3 minutes
Open the lid, turn the hot dogs and cook for 3 more minutes
Remove your cooked Pronto Pups/corn dogs and serve
Pronto Pup Batter Copycat Recipe
I am including the recipe here for the copycat Pronto Pup batter so you
don't have to go on a separate search. Since there are several recipes
online, I thought it best to share the one that we used. I wouldn't
want any Pronto Pup lovers to be disappointed.
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These air fryer haddock fish fillets are crispy on the outside with flaky,
tender fish on the inside. Here is proof that you don't need your oven to
make a delicious healthy meal.
A couple of weeks ago the bottom element in our oven blew out leaving us with
no oven. Fran picked up these haddock fish fillets at our local grocery store.
They were already lightly breaded and ready for the oven.
Since we didn't have a working oven and didn't want to fry the fish on our
stovetop, we decided to use our air fryer and cook the potatoes in our
microwave. The Fish came out so crispy and tender that we have since made
these again.
Since then, I have replaced the bottom bake element on our oven, so it is
in working order again. However, I don't think I'll ever use the oven to
bake fish again.
If your local grocery store doesn't have breaded fish fillets ready to
cook, the following is a recipe for lightly breaded fish and our method of
air frying.
Ingredients:
2 haddock fillets fresh or thawed, or your favorite fish fillets
1/2 cup breadcrumbs (use panko for extra crispness)
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg beaten
1 tablespoon of olive oil or cooking spray
Lemon wedges
Tarter sauce or your favorite for dipping
Instructions:
In a shallow bowl, mix breadcrumbs, Parmesan cheese, garlic powder,
paprika, salt, and black pepper.
Dip the fish fillets in the beaten egg mixture. Then dredge the fillets
in the breadcrumb mixture, pressing lightly to make sure you coat the
fillets.
Lightly spray the air fry basket with cooking spray.
Preheat the air fryer to 325 degrees. Place the fillets side by side,
not touching each other. Air Fry for 12 to 15 minutes, turning them
halfway through.
Our haddock fillets in the air fry basket, We added a lemon slice while they
were cooking for some added flavor.
The air fryer is an excellent tool for achieving a crispy texture with
minimal oil. In fact, all we did was spray the air fry basket with cooking
spray. Air frying reduces fat and calories while still delivering a
satisfying crunch. It's also known that an air fryer uses less energy than
an oven.
We have a combination Ninja Foodi Grill and Air Fryer and just love it. You can find a large selection of Air Fryers on Amazon.
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I have only just learned how rewarding indoor gardening can be with an indoor hydroponics growing system. While a frigid, windy winter swirls outside, I am am having home grown lettuces and kale for dinner. Indoor Hydroponics gardening systems are a great way to grow herbs or vegetables indoors, no matter the season, and my only regret with this purchase is that I didn't try this sooner.
In the beginning of January I started my first indoor hydroponics garden. I started my 12 pod Mufga system with lettuce mixes and kale. The only pod that didn't grow was the pod with two, "expired" bunch onion seeds that I hadn't really expected to germinate anyway.
I was very surprised at how quickly the seeds germinated and how quickly they grew. The Mufga system adjustable grow light are perfect. I have been able to move the light panel so that remains just above the plants as they grow.
Very quickly, I had enough lettuce to harvest. With a pair of scissors, I carefully cut the largest leaves when harvesting. That leaves that remain on the plant continue to grow.
During my first harvest, I attempted to pinch off the leaves with my fingers and that tended to wiggle the grow pods around. I was worried that I'd move that pod out of the range of the watering system that I switched to scissors. For me, cutting works much better than pinching.
Soft Taco with Home-Grown Lettuce
In a very short period of time, I had grown lettuce leaves that were large enough to add to toppings on a hamburger. I didn't have ground beef at home, but I did have all of the ingredients for a delicious soft taco. Including, an impulse purchase of Mango Peach salsa! The soft tacos with my home-grown lettuce were delicious.
Small Salad with Salmon, Olives, Eggs, and Olive Oil
I have been craving smoked fish so I have tried various brands of tinned salmon and smoked salmon from the store for snacks. I have found that I like King Oscar Premium Salmon.
The Mediterranean style of tinned salmon inspired me to try it on a bed of lettuce with eggs, olives, and olive oil. This lunch salad was a delicious change of pace from my very routine meal choices. This brand of salmon also comes lemon, if you don't care for the Mediterranean style.
Extra Large Chef Salad; Eggs, Bacon, Cheese, Sunflower Seeds, and Dressing
Chef salads are my favorite. And it wasn't long until I had enough salad mix for a very large bowl of lettuce. I harvest lettuce in my livingroom and added the other ingredients in a matter of minutes.
With very little effort, just adding water so the level doesn't become too low and adding plant food weekly so the plants have the proper nutrients, I have fresh greens through this frigid winter. I am planning on buy a second system for a supply of fresh herbs.
For more information:
My first review of my new Mufga Indoor Hydroponics Garden system in early January - here
This follow-up video includes a photo of the taco with my home-grown lettuce. Feel free to skip ahead in the video to 2:41 as the beginning of the video is a rambling thank you to Mike's Chaotic Gardening (YouTube) for helping me choose my grow system. The photo of the taco is near the end of this short video.
Many styles and sizes of indoor hydroponic growing systems can be found on Amazon.
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN), Esty (Awin), and/or Zazzle Affiliate, I (we) earn from qualifying purchases.”
Spaghetti Carbonara is one of the simplest and most delicious pasta dishes from Italy. You don't have to go to a fancy Italian restaurant to enjoy this easy-to-make dish. In my review today I'll show how simple this is to make at home.
Authentic Carbonara is made with Guanciale (cured pork cheek), which is really hard to find. So, we use Pancetta (cured pork belly). You can easily find pancetta already diced at your local grocery store. If you can't find pancetta, you can use bacon.
Ingredients:
1 lb. of spaghetti
1/2 pound Pancetta or Bacon diced
2 cloves of garlic minced
3 eggs
1 cup of grated Parmesan or Romano cheese
Fresh ground black pepper
Parsley Chopped for garnish
Salt, for pasta water
1/4 cup pasta water
Instructions:
Start a large pot of salted water for the pasta and bring to a boil.
Add the pancetta or bacon and minced garlic to a large frying pan. Cook over medium heat until the fat has rendered and the pancetta or bacon is crispy.
While the pancetta is cooking add the eggs, cheese, and black pepper into a bowl and whisk together. Set this aside.
Once the pasta is cooked to your liking, drain, and place in a large bowl. Quickly add the pancetta and egg mixture. Return to the frying pan over low heat. Mix well to create a creamy sauce. Add 1/4 cup of pasta water if needed.
Garnish with chopped parsley, and more cheese, and serve.
This is our pancetta and garlic cooking in the frying pan.
This is our egg and cheese mixture
Tip: When you return the pasta to the frying pan low heat is the key. You don't want the eggs to scramble, the low heat while mixing will create a smooth custard-likesauce.
Our family loves this Italian classic. So, try this at home I'm sure your family will love it as much as we do.
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN), Esty (Awin), and/or Zazzle Affiliate, I (we) earn from qualifying purchases.”
This banana pepper recipe review is an excellent way to use your garden harvest of fresh banana peppers. If you don't have a garden you can buy fresh banana peppers at your local farmers market, or grocery store.
This recipe is how my mother made these delicious stuffed garden peppers and brings back so many fond memories. These peppers stuffed with savory bread stuffing are a perfect choice for a meatless meal on your menu.
Banana Peppers with Bread Stuffing Recipe:
Ingredients:
10 to 12 large sweet banana peppers
12 cups unseasoned bread cubes or 1-1/2 loaf of Italian bread cut into cubes
4 large eggs beaten
2 celery stalks, finely chopped
2 cloves garlic, minced
1 small onion, finely chopped
1/2 cup vegetable or chicken broth
1/4 cup fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon fresh or dried basil
1/4 cup grated parmesan cheese
1/2 cup seasoned breadcrumbs
Salt and pepper to taste
Instructions:
If you're using Italian bread, cut it into cubes and spread them on a cookie sheet. Bake at 275 degrees for about 10 minutes.
In a large bowl mix all the ingredients with the bread cubes. Mix well until the stuffing forms. If it seems too wet add some more bread cubes or breadcrumbs.
Cut off the top of the peppers, carefully wash, and clean out the insides.
Bake at 375 degrees for 45 to 55 minutes until the peppers are done. The peppers should be soft and you will see a wrinkle in them.
Serve these stuffed peppers as a side dish, or appetizer, or if you're like me make them a meal.
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN), Esty (Awin), and/or Zazzle Affiliate, I (we) earn from qualifying purchases.”
Admittedly I was skeptical. Lily's Toaster Grills removed my skepticism that a grilled cheese sandwich could be frozen successfully!
Taste
The Toaster Grill tasted very very close to the old school type of grilled cheese we find in area Deli's or Coney Islands. American Cheese and white bread where the cheese is melted (but not too much), the bread is toasted (but not too much) and the consistency is just perfect to dip into a cup of tomato soup.
This is not, repeat not, the gourmet grilled cheese on Artisan bread with three types of cheeses. Those are indeed wonderful as well, but the Toaster Grill is not in that lane nor does it advertise to be.
Convenient Comfort Food
So convenient and so incredibly easy to make. Simply put the Toaster Grill in the microwave for 30 seconds then into the toaster for one round of toasting. I understand the worry that the sandwich may leak cheese in the toaster; but I have not found that to happen.
But wait, how hard it is to cook a grilled cheese? That can be subjective indeed. The Toaster Grill is very convenient which is one of its' best features and in about one minute a consistent grilled cheese is delivered.
Where To Purchase?
The American Cheese Toaster Grills are available in my urban area at brand name grocery stores and Costco. The Costco packaging is in bulk and less costly than the grocery store.
Recommendation
I have not met a grilled cheese fan yet who does not agree the Toaster Grills are the closest frozen equivalent to a fresh grilled cheese sandwich.
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN), Esty (Awin), and/or Zazzle Affiliate, I (we) earn from qualifying purchases.”
These easy-to-make zucchini fritters are a fantastic way to use up an abundance of zucchini, especially during the summer, when our gardens are at their peak.
They are so crispy on the outside and tender on the inside, making them a great snack, appetizer, or even a nice light meal.
Our daughter, Jamie came over last week with a huge zucchini. She set it on the counter, and I asked what we were making. She replied we are going to make zucchini fritters.
I've never had these before and am always ready to try a new recipe. I couldn't wait to get started.
Recipe for Zucchini Fritters:
Ingredients:
1 large or 3 medium-sized zucchini (peeled and shredded) about 1 1/2 to 2 lbs.
Scoop out 3 to 4 tablespoons of the zucchini batter and flatten to form. Sort of the size of a thin burger.
Fry until they are golden brown on both sides.
This photo is of our grated zucchini in a colander with a bowl under it, Fran placed a dish on top to help drain the water out of the zucchini.
The measurements in this recipe are approximate. I watched Jamie mix the ingredients but, she didn't measure anything.
You'll want to make sure that the zucchini mixture is consistent and holds together when you're forming them. So, you may need to add more flour, bread crumbs, or parmesan cheese as needed.
We served the zucchini fritters with a Caprese Salad and a dill dip that Jamie made from plain yogurt, fresh dill, and lemon juice.
One of the best things about these zucchini fritters is how simple they are to make, and how absolutely delicious they are.
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN), Esty (Awin), and/or Zazzle Affiliate, I (we) earn from qualifying purchases.”
Kaizen Low Carb Pasta made with lupin flour is a health-conscious alternative to traditional pasta
made with wheat flour and semolina. It is the best pasta I have found for
those of us who follow a low-carb diet, such as keto enthusiasts, diabetics,
or anyone looking to reduce their carbohydrate intake. It is also a great
option for people who follow a gluten-free diet.
This product review will cover Kaizen pasta’s taste, texture,
nutritional value, preparation, and overall value. As a bonus, I will also share a simple
recipe I developed that uses Kaizen fusilli.
Taste and Texture
One of the most critical aspects of any pasta product is its taste and
texture. Kaizen low carb pasta aims to mimic the familiar experience of
traditional pasta, and it does a commendable job.
Taste
The pasta has a mild, slightly nutty flavor that pairs well with a variety of
sauces. It reminds me of chickpea pasta.
While it doesn't have the same taste as pasta made from wheat flour and semolina, it is quite enjoyable when combined with robust sauces like
marinara or Alfredo.
Texture
The texture is pleasantly firm, though slightly different from traditional
pasta. It is a bit chewier, which can take some getting used to, but
it holds up well in both hot and cold dishes.
Nutritional Value
Kaizen low carb pasta shines in its nutritional profile, making it an
attractive option for health-conscious consumers.
Low in Carbohydrates
This pasta is significantly lower in carbs compared to regular
pasta, making it suitable for low-carb and keto diets. Each serving contains
only 6 grams of net carbs, depending on the specific variety.
The company has also come out with an even lower-carb pasta line, which I have ordered and will review after I have tried it.
High in Protein
With 20 grams of protein per serving, this pasta helps in meeting daily
protein requirements, which is beneficial for muscle maintenance and overall
health.
High in Fiber
The pasta has 15 grams of dietary fiber per serving, contributing to better digestive
health and helping to keep you full for longer.
Gluten-Free
Kaizen pasta has been reformulated with a gluten-free recipe, so more people can enjoy it.
No Artificial Ingredients
Kaizen prides itself on using natural ingredients, which is a big plus for
those avoiding artificial additives and preservatives.
Preparation
Preparing Kaizen Low Carb Pasta is straightforward and similar to traditional
pasta. Just bring a large pot of salted water to a boil, cook the pasta for about 5–6 minutes (to the desired texture), drain, and use as desired, with a sauce or in recipes.
Although the texture is different than traditional pasta made from wheat and semolina flours and cannot be cooked al dente, it's crucial to monitor the pasta closely to avoid overcooking so it does not become mushy.
Versatility
Kaizen Low Carb Pasta is versatile and, at the time of this post's publication, is available in four shapes: Fusilli, ziti, radiatore, and cavatappi. This makes it suitable for a variety of
dishes.
It works well in classic hot pasta dishes like spaghetti Bolognese, carbonara,
lasagna, and baked casseroles.
I used it to make a low-carb, high-protein, high-fiber version of a traditional Jewish sweet noodle kugel (a sweet egg, cottage cheese, and noodle casserole) and it was absolutely delicious!
It also holds up well in cold pasta salads, providing a hearty base for a variety
of fresh ingredients.
Overall Value
Considering its health benefits, Kaizen low carb pasta offers good value for
money. Although it is more expensive than conventional pasta made with wheat
flour and semolina, the added nutritional benefits will justify the higher
price point for many consumers.
It's particularly valuable for those who need to manage their carbohydrate
intake, follow a gluten-free diet, or want a higher protein
alternative to standard pasta.
Kaizen low carb pasta is an excellent product for anyone seeking a healthier
alternative to traditional pasta without compromising on taste and texture.
Its high protein and fiber content, combined with its low carbohydrate
profile, make it a standout option for low-carb dieters and health-conscious
individuals. While it may require a slight adjustment in cooking and texture
expectations, its versatility and nutritional benefits make it a worthwhile
addition to your pantry.
I whip up this delicious, low carb pasta dish often because it's quick and
easy to make and my husband and I both enjoy it.
I usually serve it with a side salad and, sometimes, with garlic bread made
with Hero bread (expensive but 0 net carbs and exceptional taste and texture for a
keto-friendly bread).
I hope you and your family enjoy it.
Buon appetito!
Servings: 4
Ingredients
Boiling water
Salt
1 pound ground pork
8 oz. portabello mushrooms
1/4 cup wine (red is traditional but white is good, too)
Bring a large pot of salted water to a boil while you make the pork and mushroom ragu (meat sauce).
In a large nonstick skillet, crumble and lightly brown the ground pork over medium-high heat.
Slice the mushrooms and add them to the browned pork. Stir occasionally until the mushrooms are soft.
Stir in the wine and the optional seasonings and cook until the wine is reduced by about half.
Stir in the marinara sauce and turn the heat to a low simmer.
Stir the fusilli into the boiling salted water (some foaming is normal) and boil for 5 minutes.
Drain and stir the cooked pasta into the pork and mushroom ragu. Turn the heat down to low and let the pasta "marry" with the sauce for 3 to 5 minutes.
Divide into four portions and grate some Parmigiano-Romano cheese over the top just before serving.
The Best Low Carb, High Protein, Gluten-Free Pasta by Margaret Schindel
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