Grilling a  Porterhouse

Finding the right cut of meat will not be difficult, but some can be quite pricy. You local butcher at Meijer or butcher shop can help you decide what cut will be best for your occasion. Grilling a Porterhouse takes great care so you do not overcook the steak and do not leave the center too raw depending on how well done you enjoy your meat. A Porterhouse is similar to a T-bone steak, but it is thicker and has more of the tenderloin section attached. If the butcher removed the steaks from the bone then you would have a New York Strip Steak and a Tenderloin. The steaks are large for a big appetite or you could cut it up to share. If you don’t want to purchase such a large steak you could look for New Your Strips at Meijer or simply go for the Tenderloin. The marinating techniques can be used with any of the steaks.

Step 1: The day before your grill out (or as early in the day as you can) you will need to marinate your steaks. Using olive oil and your favorite spices such as black pepper and garlic or a store-bought spice such as McCormick Grill Mates Montreal Steak cover the steaks with oil and spread the spice generously over the steak.

Step 2: Place your steaks in a large Ziploc bag and seal it.

Step 3: Place your steaks in the refrigerator overnight.

NOTE: If you have a FoodSaver® Vacuum Sealer you can use the Quick Marinator to help lock in the flavor and tenderize the meat at the same time. Place the meat covered in oil and spices in the container and follow the directions of your FoodSaver®.

Step 4: When you are ready to grill, heat up your gas grill to around 350° F and place the steaks on the grill and close the cover.

Step 5: After about 10 minutes of cooking over medium heat, flip the steaks and reduce the heat to medium-low. This will allow the steaks to continue cooking without charring the outside of the steak.

Step 6: Use the remaining marinade to coat the steaks to prevent burning.

Step 7: For a medium-rare steak that is one inch thick, cook for a total of about 15-19 minutes.

NOTE: Smaller/thinner steaks will require less cooking time.

NOTE: It is recommended to cook steaks to 145° F (medium rare) or 160° F (medium) checked using a meat thermometer inserted into the thickest part of the steak.

Step 8: Remove the steaks from the grill and check for accurate doneness. If the center is still to red for your liking, simply place the steak back on the grill for a few more minutes with the lid is closed.

Grilling steak is a perfect way to celebrate on a holiday weekend or simply to enjoy life. Add grilled corn on the cob and watermelon to make it a perfect summer day.
Do you have any tips on grilling? Feel free to post comments or suggestions below.

Using JELL-O® gelatin to make a cool Halloween treat is easy and relatively inexpensive. The following will give you directions and tips for making pumpkin shaped Jigglers® for Halloween. This is great for class parties, Halloween parties, or an after trick-or-treat snack.

What You Will Need

• 2-8 serving packages of Orange JELL-O Gelatin (the big boxes or four small boxes)
• 2 1/2 cups boiling water (do not use cold water)
• 1 tube Black Decorating Gel
• Pumpkin Shaped Cookie Cutters
• Metal Spatula
• Serving Plate

How to Make Pumpkin JELL-O® Jigglers®

Step 1: Following the directions on the box of JELL-O®, boil the water. This takes approximately 6 minutes in a microwave oven using a microwave safe bowl.

Step 2: Empty the contents of the JELL-O packages into a 9″x13″ cake pan.

Step 3: Carefully pour the boiling water over the powder.

NOTE: The package directions say to mix in a bowl and pour into the cake pan. I find it easier to only pour the boiling water one time directly into the cake pan.

Step 4: Use a large mixing spoon to stir the powder and water to help dissolve the gelatin.

Step 5: Once all the gelatin is dissolved (the color turns from cloudy to clear), carefully place the pan in the refrigerator and allow the mixture to cool for 3 hours.

Step 6: Remove the pan from the refrigerator and place bottom of pan in warm water to release the Jigglers from the pan.

Step 7: Remove the JELL-O pan from the water and begin cutting out pumpkins.

NOTE: Using different sizes of cookie cutters will allow you to maximize the number of pumpkins you can get out of the JELL-O. Cut each pumpkin as close to the other as possible.

Step 8: Scoop up the pumpkins and remove the excess JELL-O. Place each pumpkin on the serving plate.

Step 9: Use the black decorating gel to create jack-o-lantern faces on each Jiggler.

Variation: Black Cherry JELL-O or other dark flavors can be used as bats, cats, or witches.

This is a simple idea to make a great treat your family will love to enjoy during Halloween. Simply store any leftover Jigglers in an airtight container in the refrigerator. Happy Halloween!

Bananas are the world’s most popular fruit. What better way to eat one than frozen and covered in chocolate? To add special enjoyment to any occasion you can serve frozen chocolate covered bananas. The following demonstrates how you can make this for Halloween, but you can simply change the types of sprinkles and use this as a treat any time of the year.

What You Will Need

• 4 Peeled Bananas
• 8-10 Popsicle Sticks
• 2 cups Semi-Sweet Chocolate Chips
• 1 Tablespoon Vegetable Oil
• Cooking pan or double boiler
• Mixing Spoon
• Tray
• Foil or wax paper
• Pie Plate
• Festive Sprinkles, Nuts, or other small candies

Making Chocolate Covered Frozen Bananas

Step 1: Peel the bananas and break into small parts about 3 inches long.

Step 2: Place a Popsicle stick in one end of each banana piece

Step 3: Cover tray with foil and place bananas on the tray.

Step 4: Freeze the plain bananas for at least 10 min or more.

Step 5: Melt the chocolate chips and oil over medium heat stirring constantly until smooth.

Step 6: Remove bananas from freezer.

Step 7: Dip each banana in the hot chocolate.

NOTE: If your pan isn’t deep enough to dip, you can simply spoon the chocolate over the bananas coating all sides.

Step 8: Pour a small amount of festive sprinkles, Halloween in this example, in a pie dish.

Step 9: Roll the chocolate covered banana in the sprinkles.

Step 10: Place on the tray with the rest of the chocolate covered bananas and refreeze for 30 minutes or until firm.

This treat is ready to eat and is a healthier choice than most ice cream bars. Your kids will enjoy the rich chocolate and festive sprinkles on this after-school snack or as a party treat. Enjoy!

What You Will Need

• Scrambled Eggs (2)
• Pre-sliced Begal
• Toaster
• Slice of Cheese (American, Cheddar, Colby, etc.)
• Pepper (optional)
• Ketchup or Salsa (optional)

Making a Scrambled Egg Sandwich

Step 1: Scramble the eggs and form into a shape small enough to fit on your bagel.

NOTE: If you aren’t sure how to scramble the eggs click here to find out in seven easy steps.

NOTE: If you want to add vegetables to your scramble such as finely chopped spinach, red peppers, or mushrooms, do so before the eggs are completely cooked. This will help hold everything together on the sandwich.

Step 2: Lightly toast your bagel while the eggs are cooking.

Step 3: Using a spatula, all at once scoop up the scrambled eggs and gently place on the bottom half of the toasted bagel.

Step 4: Top with a slice of cheese.

NOTE: If you don’t have sliced cheese you can add shredded cheese to the scrambled eggs in the last stages of cooking to melt the cheese into the eggs then place the egg and cheese mixture on the bagel.

Step 5: Top with bagel and slightly “smash” to hold the sandwich together.

Step 6: Serve with bacon or sausage as an added treat.

NOTE: You can microwave bacon or a single serve sausage patty to save time.

Making a bagel sandwich is a quick and easy breakfast before work or school. In ten minutes you can have a healthy, delicious alternative to a drive-thru and save money at the same time. Add a piece of fruit, a glass of milk, or green tea for a balance meal. You can also substitute an English Muffin or Whole Wheat toast for the bagel.

Do you have any ideas for a quick start to any morning? What is your favorite way to eat eggs? Feel free to share your ideas with our readers.

Making Halloween Pumpkin Brownie Treats

What You Will Need

• Brownie Mix (9×13 pan size)
• Water
• Oil
• Eggs
• Cake Pan
• Reese’s Mini Pieces
• Cake Frosting or Decorator Gel
• Pumpkin Shaped Cookie Cutter
• Spatula

How to Make Pumpkin Shaped Brownie Treats

Step 1: Prepare brownie mix as directed on the package. This mix called for 1/4 cup of water, 1/2 cup of oil, and 2 eggs.

Step 2: Grease pan and pour the brownie mix into a 9″x13″ pan and even out for best baking.

NOTE: Not all boxed brownie mixes are made for use with a 9″x13″ pan. Read the box before preparing. You can use other pans, but this project works best with thinner brownies rather than cake like brownies.

Step 3: Bake for recommended amount of time as indicated in the directions on the box. This box called for 28-30 min at 350 degrees F.

Step 4: Remove from oven and allow the brownies to cool slightly (about 3 minutes).

Step 5: Begin placing the Reese’s Mini Pieces eyes and noses on the brownies and press in to stick. This step must be performed before the brownies are completely cooled.

NOTE: You can substitute other candies for the nose and eyes such as mini orange M&Ms.

Step 6: After about 10 minutes or longer, when the brownies are cool, begin cutting out the pumpkins with the cookie cutter.

Step 7: Using a spatula, carefully remove each pumpkin and remove any excess brownie on the outside of the cookie cutter.

Step 8: Place the pumpkin brownies on a festive plate for serving.

Step 9: Use the decorator icing to create the mouth and to color the stem.

Step 10: Serve Pumpkin Brownie treats with vanilla ice cream and a glass of milk.

This project is simple and even young children can participate by decorating the brownies with the icing. Depending on the size of your pumpkin cookie cutter the recipe will make 12-15 Pumpkin Brownie Treats. Two boxes are a perfect size for a class of 30 students! Happy Halloween.

Do you have any suggestions or questions? Feel free to post below.

Grilling Chicken Legs

Many stores such as Meijer, Sam’s Club, and Walmart provide frozen drumettes as a choice of chicken. Many companies glaze them with a sauce or flavoring before flash freezing them. When purchasing chicken to grill, look for the plain drumettes. Drumettes are smaller than typical chicken legs and can be eaten easily with one hand. You can flavor your chicken while grilling it with BBQ sauce, oil and spices, or hot sauce. You can also leave them plain and provide dipping sauce for your guest to choose from.

What You Will Need

• Bag of Frozen Chicken Drumettes (5 to 10 lb depending on party size)
• BBQ Sauce (or your favorite seasonings)
• Grill
• Tongs

How to Grill Chicken Leg Drumettes

Step 1: Thaw and wash chicken according to package directions.

NOTE: Use a safe method for thawing your chicken such as leaving it in your refrigerator overnight (not more than 24 hours, thawing it in your microwave, or placing the meat in cold water (never use hot water to thaw meat).

Step 2: Heat your grill to about 350° F.

Step 3: Place the drumettes on the grill.

NOTE: Since the pieces are small you will need to monitor and turn the drumettes several times during the cooking process to avoid chard wings.

Step 4: Coat the tips of the bone with BBQ sauce to keep them from burning.

NOTE: Heat the sauce on the grill using a cast iron dish or heat it in the microwave before applying it to the chicken for better results. The sauce will thicken as it is heated and stick to the chicken more easily.

Step 5: Allow the chicken to cook until almost done then coat entire drumette with sauce.

Step 6: Allow the sauce to thicken on the drumette and turn over to coat the other side.

Step 7: Continue cooking for a few more minutes with the grill lid closed. The internal temperature of your chicken should reach 165° F to prevent food borne illnesses.

Step 8: Once your chicken is finished grilling, remove it and serve with celery and blue cheese or ranch dipping sauce. Enjoy!

Taking the time to enjoy the holidays with friends and family can help people to relax and enjoy life. Grilling out is a favorite past-time for many people and making good food can make a great party.

Do you have any tips on grilling out? What is your favorite wing sauce? Feel free to leave suggestions or comments below.

What You Will Need

• Two Eggs
• 1 Tablespoon Milk
• 1 Teaspoon Butter or Margarine
• Black Pepper (optional)
• Small Mixing Bowl
• Fork or wisk
• Small Skillet
• Spatula

Making Scrambled Eggs

Step 1: Melt butter in skillet over medium high heat.

Step 2: Crack eggs in small bowl.

Step 3: Add milk to eggs (about 1 tablespoon).

Step 4: Wisk the eggs and milk together making sure to break the yolks during the process. Mix until light and fluffy.

Step 5: Pour the egg mixture into the hot skillet once the butter has melted and covered the entire surface of the skillet.

NOTE: You may need to swirl the skillet to help spread the melted butter around the bottom of the pan before adding the eggs.

Step 6: Using the spatula, scrape the egg off the bottom of the skillet constantly.

NOTE: The egg will take a few minutes to begin cooking. Be careful not to slop out the eggs with the spatula. Once the eggs begin cooking it will only take a few minutes to cook all of them.

Step 7: Continue to move the eggs in the pan and reduce heat slightly to ensure the eggs are cooked throughout, but not burned or scorched.

Season to taste with pepper and serve plain or with shredded cheese for a low carbohydrate breakfast.

Eggs are a great, protein rich breakfast that will keep hunger at a minimum until lunch. It is a healthy way to start the school day, before work, or after your morning workout. Scramble eggs are easy and quick to make and can be used in numerous meals including breakfast burritos, egg sandwiches, or as a side to a large Sunday breakfast.

How do you like to prepare your eggs? Do you have a different method for scrambling eggs? Feel free to share your ideas below.

Breakfast Burritos have quickly become a morning time staple for many, but cutting back on dinning out may limit how many McDonald’s Sausage Burritos, McSkillet Burritos with sausage, or a Cheesy Bacon Burger King Wrapper® a person can consume during a month. Here is a quick and simple breakfast burrito. The cost is relatively low (less than $0.50 per burrito) and it only takes about 15 minutes to prepare.

Breakfast Burritos

Step 1: Crack 1 egg per burrito into a small mixing bowl.

Step 2: Add a small amount of milk (1 tsp per egg) and whip with a fork.

NOTE: You will use less milk when scrambling eggs for a burrito than for an egg sandwich or for plain scrambled eggs. This will make the eggs more firm and will create less “drip” mess when eating.

Step 3: Melt a 1 tablespoon of butter in a hot skillet coating the bottom of the skillet.

NOTE: To reduce fat and calories you can use Pam Butter flavored cooking spray to coat the skillet.

Step 4: Pour the eggs in the skillet and scramble using a spatula.

Step 5: Add in precooked bacon, sausage, or ham to the eggs.

NOTE: You can also finely chop red or green peppers and onions to add to the burrito. Sauté the vegetables lightly with the meat before adding to the eggs.

Step 6: Scramble the eggs with the meat (and vegetables).

Step 7: Heat your flour tortilla in the microwave for about 30 seconds.

NOTE: Follow heating instructions for the tortilla or simply place the tortilla on a microwaveable safe plate, cover with a damp paper towel, and microwave for 30 seconds or until hot. Don’t over microwave the tortilla or it will become hard and crunchy.

Step 8: Sprinkle 1/3 cup finely shredded cheddar cheese on the hot tortilla shell.

Step 9: Place about 1/2 cup of filling on a small tortilla, or 3/4 to 1 cup on a large burrito sized tortilla covering the cheese.

NOTE: Keep the cheese and the filling in a line down the middle of the tortilla to allow for easy folding.

Step 10: Add black ground pepper to taste.

Step 11: Fold the burrito closed starting with the bottom flap, then left and right sides.

Enjoy! This is a simple and delicious way to enjoy a breakfast burrito without dinning out. The ingredients can be prepared the night before and reheated in the morning to make the process quicker for those people who need to get out the door fast.

What You Will Need

• Cutting Board
• Sharp Knife
• Onion

Pealing an Onion

Step 1: Begin pealing the onion by cutting off the small end of the onion and discard the piece.

Step 2: Turn the onion around and carefully cut off the large end of the onion and discard the piece.

Step 3: Lay the onion on its side and carefully cut through the first layer (very thin) of onion.

Step 4: Using your thumb, grip the first layer and pull it off of the onion and discard the pealing.

Step 5: The onion is completely pealed and is ready for use. You can chop it up, slice or place it in a blender to finely mince the onion for sauces or gravy.

Using onion in omelets, soups, and other dishes can enhance the flavor and create unique taste combinations. Onions (Allium Cepa) belong to the lily family and are rich source of fructo-oligosaccharides. This can promote healthy bacteria in the colon and suppress harmful bacteria potentially reducing the risk of tumors and cancer developing in the colon. Western Yellow, New York Bold, and Northern Red contain the richest concentration of antioxidant and anti-proliferative activity making them more healthy than less pungent, and milder onion varieties.  Go ahead, add some onion to your diet today!

Do you have any suggestions on the use of onions? What is your favorite recipe? Feel free to post suggestions or comments related to the use of onions.

Gravy can be made for just about any meal and is great over biscuits, potatoes, meat, or breads. You can make chicken gravy, ham gravy, sausage gravy, beef gravy, or even vegetable gravy! For many people, Sunday mornings are not complete without a huge “Sunday Breakfast” with great food and family. Often, a breakfast is not complete without sausage gravy. The following will provide the basic steps on making gravy using a mild pork sausage.

You can spice things up by using a spicy sausage or adding some ground red cayenne pepper to the mix.  The overall taste can be adjusted to fit your needs by adding or subtracting the amount of seasoning used. We work to keep a low sodium diet and more often than not the sausage will have plenty of sodium so use salt sparingly while making the gravy. You can always add a little to your own plate if the gravy is not salty enough for your taste. This also applies to how much pepper is used.

What You Will Need

• 1 Pound breakfast sausage
• 5 Tablespoons flour
• 1/2 Teaspoon salt (more or less to taste)
• 1/8 to 1/4 Teaspoon ground black pepper (more or less to taste)
• Skim Milk
• Large Frying Pan
• Spatula
• Pampered Chef Mix ‘N Chop
• Mixing bowl
• Small Container for mixture
• Extra Seasonings

Steps to Make Sausage Gravy

Step 1: Begin by browning the ground sausage over medium-high heat in a large skillet.

Step 2: Using a Pampered Chef Mix ‘N Chop or a spatula, finely chop the sausage while it is cooking.

Step 3: Once the sausage is browned thoroughly transfer it to the mixing bowl leaving the grease behind in the skillet.

Step 4: Salt and pepper  your skillet generously (this is the extra seasonings and not what will be measured out).

Step 5: In a small canister (a clean peanut butter jar works great) add flour, salt and pepper.

Step 6: Fill the canister with cold milk leaving just enough room to allow the liquid to move as you shake the canister.

NOTE: Do not put hot liquids in the canister or the pressure of expanding gas will cause the lid to come off and may seriously burn you.

NOTE: Try to use a canister or jar with a lid that will not leak.

Step 7: Place the lid on the canister and shake vigorously (typically over the sink to avoid a mess if the lid comes off).

Step 8: Heat skillet on high just long enough to bring the temperature of the skillet up.

Step 9: Quickly add the milk/flour mixture to the skillet and scrape the bottom with the spatula.

NOTE: This process is where the flour will cook with the remains of the sausage in the pan. Cook this mixture for a few minutes before adding the milk. Use the back of the spatula to smooth out the mixture and avoid clumps of dry flour in the gravy.

Step 10: After the mixture has cooked, slowly add more milk to the skillet while continuously stirring the mixture.

NOTE: The amount of milk will vary with each batch of gravy. Take your time adding milk until you reach the desired consistency.

Tip: If you do not have enough milk, water can be added to reach the desired consistency, although at least 2 cups are milk are initially needed to make the gravy.

Step 11: Cook the gravy over medium to medium-high heat while stirring and smashing out any clumps in the gravy.

Step 12: Once the gravy is smooth and heated well, add in the bowl of cooked, crumbled sausage.

Step 13: Mix well and heat for a few minutes, serve warm over fresh biscuits, with scrambled eggs, or with toast.

The use of thick gravy such as sausage gravy is often thought of as an American tradition, but many cultures have made gravy over many generations. Many mixes and jars of gravy can be found at grocery stores such as Meijer or Walmart, but this recipe is simple and uses basic ingredients. Making gravy takes time and patients. Stirring the sauce during the cooking process is key to keeping the lumps out. Another benefit of making delicious additions such as sausage gravy can help you to save money by avoiding the urge to eat out for breakfast.

Do you have a favorite way to make gravy? How did your grandmother or mom make it while you were growing up? We would like to hear from you; please feel free to comment below.