FANTASTIC GIVEAWAY - JUST IN TIME FOR SPRING!

Sprng is here again in Missouri.  I can hardly believe it.  I'm hoping it will stick around a while this time so that I can finally enjoy grilling season!

Have you ever prepared a meal, waited and waited for the meat to get done, then finally pulled it out, placed it on the table, only to find that it's undercooked?

I HAVE A GREAT GIVEAWAY that I can't wait to share with you!  It will take the guesswork out of cooking.

I decided on this because so many of my students ask me how to tell when their meat is properly cooked.  Besides the touch method that I blogged about in July of 2009, there's a tried and true method which simply uses a temperature probe.

For the past 10 years I've been using the same temperature probe.  It works perfectly and still after 10 years looks like new.  Of course, I take care of mine and have followed the cleaning instructions so it doesn't get damaged.  I still like to use the touch method as well however, but for true accuracy of internal temperatures a probe never lies.

I especially love it when I'm grilling and hanging out with my guests outdoors waiting for the food.  It alleviates running back and forth to the grill, opening and closing it causing the heat escape.  With the long temerature probe you're able to view the gauge on the outside of your grill and know when your meat is done.  It also works great for the oven or even on the stovetop with its special clip attachments for pots.

Since I love the Polder Classic Cooking Thermometer so much I'll be GIVING THREE (3) OF THESE AWAY so that you too can have perfectly done meat everytime. 

In order to WIN one of the three Polder Classic Cooking Thermometers ($24.99 value) here's what you need to do:  




Mandatory Entry:  To get your name entered into this drawing simply tell me in the comments section below, the first thing you will cook using your Polder Cooking Thermometer if you win one.  (worth 1 entry) If you're in the sharing mood feel free to share that recipe with us, we might want to try it!

The mandatory entry MUST be done otherwise the bonus entries if you choose to do them, will not count. However, you can enter just the one time, or to increase your chances of winning you can enter any or all of the bonus entries.

Bonus Entries (leave a separate comment for each entry.  If you’re already a fan or follower, just say so in your comment).  Each one will count for the # of entries I've posted.  Your name will then be entered that many times for the giveaway.  The more entries you have the greater your chances of winning!

Here are the the other ways to enter:

•  "Like" At Home with Vicki Bensinger on facebook and leave your name in your comment. You can leave first name and last initial if you don’t want to leave your full name. (2 entries)
• Subscribe to my blog, (3 entries)
• Follow this blog.   (3 entries)
• Sign up for my monthly newsletter  My newsletter comes out the first week of each month. Please be sure to leave your first name, email address and the state you live in. (1 entry)
• "Like" Polder Housewares, Inc. on facebook and leave your name in your comment below. You can leave first name and last initial if you don’t want to leave your full name. (2 entries)
• Follow me on twitter and tweet about this giveaway. Leave your twitter handle and a link to your tweet so that I can verify it.  (How to get the URL of a tweet). (1 entry)

You have the chance to be entered 13 possible times for this giveaway. This giveaway is open to U.S. residents only (I apologize to my international readers ).

Please be sure to let me know which entries you made so that I can be sure I don't miss any.  I will check out all entries.  Also be sure to leave a proper email address so that I can contact you if you win.


Three (3) winners will be chosen at random sometime on April 1st, 2011. Once the winners are selected, they will be notified via email and posted on my blog.  If a winner does not respond within 48 hours, that winner forfeits the prize and another winner will be selected at random.


Note:  The winners (3) will receive their Classic Cooking Thermometer mailed directly from Polder Housewares, Inc.  just in time for the spring/summer grilling season!.

CONGRATULATIONS TO THE THREE (3) WINNERS FOR THE POLDER CLASSIC COOKING THERMOMETER, BASED ON A RANDOM DRAWING.  THEY ARE:

#1 - Lanie
#18 - Loretta
# 24 - Suzitravel
Each comment was given a number in order of sequence.  To view click on the comments below.
Here is how the Random numbers came up:

Random Sequence Generator

Here is your sequence:

1

18

24

34

15

6

35

10

33

25

12

30

17

27

29

11

32

3

21

19

13

2

8

9

14

28

23

16

4

26

5

7

22

31

20

Timestamp: 2011-04-01 13:41:17 UTC

Culinary Class Poll!

As you know I teach in-home culinary classes through my business At Home with Vicki Bensinger.

Since 2004 when I brought my classes into your home I've had customers ask me when I taught a particular class, could they attend. Since the classes are all privately held in an individuals home I haven't been able to honor that request.

However, recently I've been toying with the idea of hosting a hands on culinary class at a specific location (4-6 times a year) and inviting my customers to join me there.

If I hosted this, would you be interested in attending? If so, which of the classes listed below would you be most interested in OR what type of class would you like to see offered?

This is a small sampling from my culinary class menus.

Knife Skills
Asian Appetizers
Sushi
Mediterranean Feast
Sangria & Paella
Entertaining Menus - offering a choice of one of these entrees'including side dishes and a luscious dessert:
*Stuffed Chicken Breast with Roasted Red Pepper Coulis
*Individual Beef Wellingtons with a Port Wine Sauce
*Sea Bass with Roasted Vegetables

Your feedback would be greatly appreciated.

Class size for these hands on classes would be limited!

I look forward to your reply.

Fregola Sarda with Roasted Vegetables

I guess it must be that my craving for so many veggies lately is the fact that the warm weather is here and I just don't feel like eating anything heavy. I also didn't feel like going grocery shopping since I'd been running all day taking care of business. So when I got home I looked in the refrigerator and saw an abundance of vegetables. I knew if I didn't do something with them soon they would end up going bad. I hated the thought of throwing them away.

So I decided to cut up in cubes and strips most of the veggies I had. They consisted of eggplant, roma tomatoes, asparagus and butternut squash. I also had some Fregola Sarda that I thought would go great with these roasted vegetables.



What is Fregola Sarda? Well,it's toasted breadcrumb-like pasta from the island of Sardinia that is touted for having special health benefits. Plus they say you can indulge in this pasta without the typical carb and calorie overload. Although the carbs appear to be in line with all the others I looked at.

Fregola Sarda has a special kind of dietary fiber called resistant starch that helps maintain blood sugar and improves digestion...plus each serving has 6 grams of protein.

Fregare means "to rub," and this fregola pasta is made by rubbing coarse semolina pasta and water together to create crumbs. The crumbs are then toasted, which imparts a rich, earthy flavor to the pasta. The pasta is cooked a little like rice, with an excessive amount of water that is allowed to evaporate during the cooking process. It's really delicious!

So I cut up my veggies, tossed some extra-virgin olive oil on them and roasted all but the cut tomatoes in a convection oven at 400 degrees for about 15 minutes. I then added my tomatoes to the batch for another 5 minutes.

By this time my Fregola Sarda was done so I drained it, placed some on a plate and covered them with my roasted veggies. Carefully using my microplane I grated some fresh Parmigiano-Reggiano over all. Mmmmm it was heavenly. I love the nutty taste of the Fregola with the vegetables. It was just what I was in the mood for. Light, healthy and delicious!

So if you're in the mood for something and also don't feel like running to the grocery store, just look in your refrigerator and pantry. Be creative and come up with something with the ingredients you have on hand. You might surprise yourself how inventive you are!

Cucumbers

I love to eat cucumbers. So when a friend of mine sent me this article about them I was so shocked at their versatility that I thought I'd share it with you. Who said cucumbers were just for eating?


The Amazing Cucumber

This information was in The New York Times several weeks ago as part of their
"Spotlight on the Home" series that highlighted creative and fanciful ways to solve
common problems.

1. Cucumbers contain most of the vitamins you need every day, just one cucumber
contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid,
Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.

3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.

4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area. (WOW)

5. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!! (DOUBLE WOW)

6.. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!

7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have
been used for centuries and often used by European trappers, traders and explores
for quick meals to thwart off starvation.

8. Have an important meeting or job interview and you realize that you don't have
enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its
chemicals will provide a quick and durable shine that not only looks great but also
repels water.

9. Out of WD 40 and need to fix a squeaky hinge? Take a sliced cucumber and rub it
along the problematic hinge, and voila, the squeak is gone!

10. Stressed out and don't have time for massage, facial or visit to the spa?
Cut up an entire cucumber and place it in a boiling pot of water, the chemicals
and nutrients from the cucumber will react with the boiling water and be released
in the steam, creating a soothing, relaxing aroma that has been shown to reduce
stress in new mothers and college students during final exams.

11. Just finish a business lunch and realize you don't have gum or mints? Take a
slice of cucumber and press it to the roof of your mouth with your tongue for 30
seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your
mouth responsible for causing bad breath.

12. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take
a slice of cucumber and rub it on the surface you want to clean, not only will it
remove years of tarnish and bring back the shine, but it won't leave streaks and
won't harm you fingers or fingernails while you clean.

13. Using a pen and made a mistake? Take the outside of the cucumber and
slowly use it to erase the pen writing, also works great on crayons and markers
that the kids have used to decorate the walls!!

I'll bet you didn't know cucumbers could do so many things. I know I didn't!

Asian Appetizer Class

Recently I had the pleasure of teaching Maggie, Nicole and Anne the Asian Appetizer class. Last year they invited me into one of their homes to teach them the Spring Fling menu. We all had so much fun.

In this class I taught them how to make Chicken Satay with a Peanut Dipping Sauce; plus Sushi, which you can see in the photo below.

Here they are fanning the sushi rice in preparation to make various types of Sushi Rolls.














In this photo Anne is preparing one of many Potstickers.





















These are the potstickers that Maggie, Nicole and Anne made with a Soy Dipping Sauce.



In addition the girls also made Vietnamese Summer Rolls with two different sauces.

Everyone had a great time and had a few leftovers to bring home to their families.

I did take videos but since it was my first time filming I kept turning the camera sideways and of course that would have made you dizzy had I posted them. I'll know better for next time.

If you'd like to learn more about the Asian Appetizer class please contact me at:
vkb2@hotmail.com

Proper Hygiene When Handling Food

I received an email yesterday that had some very eye-opening, humerous, yet disgusting videos to share about how germs are passed on from one to another. Of course these are all things everyone needs to keep in mind when eating, preparing food for others and ourselves, or just protecting ourselves on a day to day basis. Here is just one of the videos regarding sneezing.

I'd love to hear your comments.

Dunkin' Donuts Design Contest

Dunkin’ Donuts 60th "birthDDay" celebration includes the return of the “Create Dunkin’s Next Donut” contest. If your ultimate donut creation is chosen, you’ll win $12,000 and the honor of having your donut sold at participating Dunkin’ Donuts nationwide. Create and enter your donut at DunkinDonuts.com. For more details click here.

A dozen finalists will be chosen to travel to Dunkin’ Donuts University, the company’s worldwide training center in Massachusetts. The grand prize winner will be announced—when else?—on National Donut Day, June 4th.

Can't get enough of Dunkin' Donuts? Then shop online at the DD store. Order coffee or get a subscription of their coffee (sent to you weekly, monthly, etc.), order tea, DD merchandise and even get gifts and coffee equipment. Check it out!

What are you waiting for? Create your donut today. Maybe you'll be the next Dunkin' Donut designer for 2010!

Beef Fajitas with Balsamic Onions

The sun was out today and although it was still just 45 degrees it felt like spring. So I decided to grill some beef fajitas with balsamic onions. This is part of a class that I teach. In addition I decided to make a batch of baked sweet potato fries and cole slaw to go with them. It was delicious and hit the spot.

Instead of using flank steak I used a sirloin strip mainly because it's not stringy like flank steak and I didn't have the entire day to marinate it. It was tasty, tender and moist.

If you've never made sweet potato fries they're amazing and simple.

Sweet Potato Fries
serves 4

3 large sweet potatoes, peeled and cut into wedges

spray a foil lined sheet pan or tray with non-stick spray
lay potato wedges on foil lined tray
sprinkle with Lawry's Seasoned Salt

Bake at 400 approximately 20 minutes.

Serve.

You have no idea how soft and tasty these are-they melt in your mouth. They're so good they don't even need catsup.

With spring just around the corner I have lots of fun culinary classes to choose from. If you're interested in learning more about them please contact me at: vkb2@hotmail.com

Valentine's Day Breakfast

Well Valentine's Day is just a few days away and I'm sure many of you are out rummaging through the Hallmark Cards to find the right one to give to your honey. Trying to think of something special to give or make for your Valentine?

Well I have some great recipes that I'm going to share with you, today, Friday and Saturday that you can romance your Valentine with.

The first will be a luscious, warm, succulent dish of pancakes with a caramelized banana sauce on top. Don't worry, it's easy and delicious. To make them extra special make the pancakes with a heart shaped cookie cutter.

Then tomorrow I'm going to share with you an alcoholic beverage and on Saturday, how about a fondue recipe! What could be more romantic and help set the mood than these? Of course, don't forget the music and something special to wear.

My first recipe is:

Pancakes with Caramelized Bananas

Ingredients:

2 tbsp. unsalted butter
1/4 cup packed light brown sugar
4 small bananas, sliced into 1/2 inch rounds
1 cup Pure Maple Syrup
Your Favorite Pancake recipe

Directions:

Prepare your favorite pancake recipe and set aside finished pancakes keeping them warm.

Melt the butter in a large skillet over medium heat

Add the brown sugar and stir until the sugar has melted and the mixture begins to simmer

Add the maple syrup

Cook over low heat for approx. 1 minute, stirring continuously.

Add the banana slices to the pan in a single layer and cook until the bananas begin to caramelize and the brown sugar sauce is bubbling.

Pour the banana sauce over the hot pancakes and serve with warm maple syrup on the side, if desired.

Tips: Can be served on pancakes, waffles, or even ice cream. For a special effect pour the caramelized banana into the center of a pancake and roll up like a tortilla. Then cover with whipped cream and chopped nuts. YUM!

GiNormous SuperBowl Sandwich!

Years ago I watched Giada De Laurentis prepare a Muffuletta sandwich on the Food Network and thought oh my goodness that sandwich is to die for! Well I was right. It is truely amazing and not difficult to prepare. So this Sunday, "SuperBowl Sunday", if you're not using one of my tasty recipes that I've posted on my blog or ordering out, why not try making Giada's Muffuletta Sandwich, it's heavenly? I realize it's not the most heart healthy sandwich so change it up a bit if you like, and use turkey or chicken meat instead of the salami and ham and use low fat cheese. However, the true experience will be in the calories, but I didn't have to tell you that.



Here's the recipe:

Muffulettas
Recipe courtesy Giada De Laurentiis

Prep Time: 30 min
Inactive Prep Time: hr min
Cook Time: hr min
Level: Easy
Serves: 6 to 8 servings.

Ingredients

•1/4 cup red wine vinegar
•2 garlic cloves, peeled and minced
•1 teaspoon dried oregano
•1/3 cup olive oil
•10 large pitted green olives, chopped
•1/3 cup pitted, chopped kalamata olives
•1/4 cup chopped roasted red bell peppers
•Salt and freshly ground black pepper
•1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
•4 ounces thinly sliced ham
•4 ounces thinly sliced mortadella
•4 ounces thinly sliced salami
•4 ounces sliced provolone
•1/2 red onion, thinly sliced
•1 1/2 ounces arugula leaves

Directions

Whisk the first 3 ingredients in a large bowl to blend. Gradually blend in the oil. Stir in the olives and roasted peppers. Season the vinaigrette, to taste, with salt and pepper.

Cut the top 1-inch of the bread loaf. Set the top aside. Hollow out the bottom and top halves of the bread. Spread some of the olive and roasted pepper mix over the bread bottom and cut side of the bread top. Layer the meats and cheeses in the bread bottom. Top with the onions, then the arugula. Spread the remaining olive and roasted pepper mix on top of the sandwich and carefully cover with the bread top. You can serve the sandwich immediately or you can wrap the entire sandwich tightly in plastic wrap and place in the refrigerator a day before serving.

Cut the sandwich into wedges and serve.

Stir-Fry Beef Tenderloin

Tonight just seemed like the perfect night for stir-fry. Since the holidays I've been trying really hard to cut back on fattening foods and stir-fry is light yet filling. The biggest drawback is the level of sodium that's typically in the ingredients used. Still I love it and so does my family.

When I make stir-fry I serve it on top of either brown rice, raw spinach or some variety of lettuce. Tonight I had mine on a bed of raw spinach while the rest of my family had it over brown rice. I'm sure it would be great over barley, quinoa or any other grain you like, be creative!

The key when making stir-fry is to mise en place all your ingredients so they are ready to toss into your wok. Since stir-frying is a quick process this alleviates any mistakes.

In addition you want to be sure to have the flame up high and to use an oil with a high smoke point like canola, peanut or grapeseed oil. If possible use a heavy flat bottom wok so that a larger surface area will come in contact with the heat rather than a round-bottom wok.

My husband was in the mood for some beef so I purchased some beef tenderloin and then used the veggies that I had on hand to add to my stir-fry mix. If you're not a fan of the veggies I used just use ones that appeal to you and your family. This way everyone is happy.

Then the next day if there are any leftovers I will heat them up and put them in a wrap. I'll add the brown rice, spinach and the meat and veggie mix. Roll up and I've got a great lunch. In fact, this would even be a great Superbowl dish! Prepare the stir-fry and then fill wraps and place on a platter. Just be sure to fold over one end so that the juices don't fall out onto your carpet.

Note: Before preparing this dish make sure to read the directions entirely so you are familiar with the steps and when to add each ingredient. This dish is very simple to prepare. The key though is to be sure to Mise En Place all the ingredients ahead of time.

Ingredients:

1 pound beef tenderloin
1 tablespoon heavy soy sauce
1/4 cup plus 1 tablespoon rice wine (Mirin)
2 teaspoons dark sesame oil
1 pound mushrooms (I used baby bellas)
3 whole green onions
4 asparagus spears
baby carrots, large handful
3 tablespoons cooking oil (I use canola)

Seasonings:

3 cloves garlic, minced or 1 1/2 teaspoons jarred roasted garlic
1 tablespoons minced ginger, optional

Sauce:

1/4 cup chicken stock
2 tablespoons rice wine (Mirin)
1 tablespon thin soy sauce (I used low sodium soy)
1 tablespoon oyster sauce
1 tablespoon dark sesame oil
1 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper

Mise En Place:

Cut beef into 1/4 inch rectangular slices about 1/2 inch wide and 1 inch long.
In a bowl combine the soy sauce, 1 tablespoon of rice wine, and sesame oil. Blend well and set aside to marinate for at least 15 minutes but no longer than 8 hours, refrigerated. Set aside the remaining 1/4 cup of rice wine.

Trim stems off mushrooms and slice into 1/4 inch pieces. Cut green onion on a diagonal into 1-inch long pieces. Cut the same with the asparagus. Slice baby carrots in half lengthwise. Combine all veggies together on a plate and set aside.

Combine the seasonings if using both and set aside until ready to use. In a separate bowl combine the sauce ingredients and set aside.

Cooking Instructions:

Place the wok over the highest heat. When the wok becomes very hot, add 2 tablespoons of the cooking oil. Roll the oil around the wok and when the oil starts to smoke, add the beef. Stir and toss the beef until it loses its raw exterior color, about 2 minutes. Then slide beef onto a plate and set aside.

Immediately return the wok to the highest heat. Add the remaining 1 tablespoon of cooking oil, and the Seasonings. Stir-fry the Seasonings for about 5 seconds, then add vegetables until they brighten in color. This should only take about 3 minutes.
Just after adding the veggies add the 1/4 cup of rice wine, this will help the veggies to soften more quickly giving them a richer flavor and stir.

Stir the Sauce, and then pour it into the wok. Return the beef to the wok. Stir and toss until all the ingredients are glazed with the sauce and thickened.

Transfer stir-fry immediately to a serving platter. Place on top of grains, spinach or lettuce.

Enjoy!

SuperBowl 2010!

Wow it's hard to believe it's been over a week since I posted something on my blog. I've been so busy I've barely had time to breathe. Everyday I have plans to post something but then don't get the time to even get to my computer. So tonight I have a few minutes and wanted to remind those of you that love football and like to party that it's time to plan your SuperBowl menu.

Over the past year I've posted lots of recipes that are great to prepare for a group of friends. One of my favorites is my Sweet and Sour Brisket. Although the photo may not be that great the dish is superb and so moist! I make this quite often when I have a party. If you're looking for finger food I like to slice the brisket thin prior to covering with the sauce and baking. Then serve in a bowl with tongs and dollar rolls on the side.


Make sure you don't use flimsy paper plates otherwise you're carpet may end up with sauce on it. In addition you could serve it with the Ramen Noodle Cole Slaw, an easy dish to prepare and something different.


The other great party dish is my Mexican Casserole


or even my Dump-In Chili


All of these make fantastic SuperBowl party dishes. Add some desserts and appetizers along with some drinks and you've got a great party! So try out my recipes next weekend, February 7th for SuperBowl and let me know what you and your friends think.

I hope your favorite team wins!

Foods that Clean

I've been trying very hard to clean my home with natural products lately. Not only for the environment and my families health but also for my dogs. I noticed that quite often when my home gets professionally cleaned or the bug man comes to do his quarterly spraying that one of my dogs has a seizure. So I decided to eliminate those harsh chemicals that I've used to clean my home. I also cancelled the bug man about 8 months ago and no bugs and no more seizures. How about that?

Anyway, I was reading an old magazine a few weeks back and came across an article about The Humble Art of Zen-Cleansing, a book my Michael DeJong. So I got on Amazon.com to read about it and found the information and customer reviews to be outstanding. What I found to be the most incredible was that all but one of the ingredients are food.

The Five Zen-Cleansing Ingredients used in this book of household cleaning recipes are:

Baking Soda
Borax
Lemon
Salt
White Vinegar

The book starts off with a 15 page cleansing key from A-Z. It discusses each of the five ingredients and then gives recipes from cleaning cars, laundry, floors, walls, bloodstains, air freshners, kitchens, pet urine, window defrosters, weed removals and so much more. Of course, I went out and got that box of 20 Mule Team Borax that we use to have in my house as a kid. The rest of the ingredients I've already got on hand.

So far the recipes I've tried in the book really do the job. I was stunned at how well they actually cleaned and left the room smelling - fresh.

So stock up on those ingredients at Sam's or Cosco now and don't worry about them going bad. You'll have plenty to use them for to clean your house and best of all save yourself quite a few dollars throughout the year.

I'm so amazed by this simple book that I just had to share it. Here's a clip of Michael DeJong demonstrating some of his techniques.

If you happen to order this book, please let me know what you think.

Happy Food Cleaning!

Glazed Salmon with Spinach and Sauteed Grape Tomatoes

I've been working on some new menus to add to my culinary classes for 2010. Tonight I prepared a Glazed Salmon with Spinach and Sauteed Grape Tomatoes. This ones definitely a winner! Light and delicious with a wonderful blend of flavors. I served it on top of a bed of a whole grain blend of brown and red rice with barley and rye. It was delightful.

I love fish so I try to come up with lots of new recipes to add to my culinary class menus. Sometime next week I'll be trying Scallops with Butternut Squash Risotto, three of my favorite things. By the end of February I plan to add several new menus. So if you're interested in learning to cook, hone your culinary skills or just have a fun time with friends and food then consider, At Home with Vicki Bensinger, In-Home Culinary Classes.

For a current list of culinary class menus please contact me at: vkb2@hotmail.com

Balsamic Glazed Chicken with Soft Corn Polenta

My daughter is home from college where she has been off on her own living with friends in an apartment. Last night she asked me if I would help her to cook something? I asked her what she wanted to learn and she wasn't sure so I handed her lots of recipes to view and Balsamic Glazed Chicken with Soft Corn Polenta was what she selected.

I went through all the details as I do when I teach culinary classes and then she proceeded to prepare the meal for all of us.

Not only did the meal turn out excellent and delicious but even she said, "this is something you would make again, isn't it"? My answer to her was "Yes Definitely". It really was wonderful. The chicken was light and the glaze was fantastic. The polenta was so good I could have licked the bowl.

My daughter was quite proud of herself and so was I. The entire family loved the dish and gobbled it all up. She was excited that she had a new dish to share with her friends at school.

The recipe is really quite simple. I think you'll like it.

Balsamic Glazed Chicken

Ingredients for Glaze:

3 tablespoons white balsamic vinegar
2 tablespoons honey
1/4 cup chicken stock (low sodium)

Mix together the vinegar, honey, and chicken stock in a small bowl. Set aside.

4 boneless, skinless chicken breast halves
1/2 teaspoon kosher or sea salt
1/2 teaspoon fresh ground pepper

1/2 cup flour

Pound each chicken breast with a meat mallet until it's 1/4 inch thick. Season with salt and pepper.

Spread the flour on a small plate. Dredge the chicken in the flour.

Lightly coat a large saute' pan with non-stick spray. Sear the chicken breasts on each side over medium-high heat.

Deglaze the pan with the glaze. Reduce the heat to medium-low and cover. Continue to cook the chicken until the internal temperature reaches 165 degrees F, approximately 5 minutes.

Place individual servings on a plate and spoon additional glaze over the chicken. Serve with creamy polenta, mashed potatoes, mashed butternut squash, etc., and a vegetable. My daughter's favorite is brocolli so that's what we had.

Enjoy!

Dump-In Chili

I hope everyone is enjoying the New Year. I don't know about the rest of you but I've done my share of cooking this past month and could use a slight break.

The weather here in Missouri is freezing. Today I think the high was maybe 14 degrees so I decided I'd make some chili. I've been a bit under the weather since New Years so this was perfect. I call this Dump-In Chili since you literally dump everything in and cook it.

Feel free to add whatever you like to it but this is how I make it. Since my family tries to eat low fat I make it with ground turkey but any type of ground beef will work or a combination.

Dump-In Chili
serves 4

2 pounds ground turkey
28oz can tomato sauce
2 (15 oz.) cans diced tomatoes with garlic and onion
1 (15 oz.) can diced tomatoes with green chili's
1 (15 oz.) can chili beans - medium heat
1/2 cup sugar
1/2 cup Kansas City style BBQ sauce
1/4 cup Hot BBQ sauce

If using ground turkey spray a stockpot with non-stick cooking spray. Add ground turkey and can of tomato sauce. Mix all together and cook. By doing it this way the turkey acts like ground meat and will stay in small pieces. If you cook the turkey first it will stay in large clumps and seem dry.

Then add rest of ingredients and cook for 1+ hours, uncovered. The longer you cook it the more intense the flavors get. Oftentimes I throw this on at 4:00pm and we're eating it by 5:30pm. We eat early. If you leave it on the stove for 4+ hours at a slow simmer the chili will thicken that much more.

If you're not into spicy then don't use the hot BBQ or medium beans. We like it that way.

Garnish with cheddar cheese, sour cream and whatever else you like. I made some crostini to go with it on the side.

Note: This recipes doubles easily.

Enjoy!

Sweet and Sour Brisket

Happy New Year! I hope your New Years was eventful or that you spent it with those you care about.

We had a quiet night. Our kids were both out of town so we held down the fort with our two dogs who enjoyed some rawhide bones for a special treat while we had dinner.

I always love to make something over the top special for New Years. This year my hubby said he'd be fine with a burger and fries. Of course that didn't sound good to me at all. Realizing that going to the trouble to make something incredible wasn't really on his agenda so I decided to make Sweet and Sour Brisket. Nothing fancy or too time consuming but delicious!

The way to make this brisket may sound unusual but trust me it's amazing. Ask anyone who has ever tried it. In fact, I serve this often for large parties because it's so easy and loved by all.

You start by taking the brisket and putting it in a large stockpot of water. Bring to a boil, and skimming off the foam that comes to the top.



After it's boiled for the amount of time specified in the recipe below I place it in the refrigerator to cool down. It's easier to slice this way. Then I slice it and place it in a casserole dish that's been sprayed with non-stick cooking spray.



Then I make the sauce and pour it over the brisket. Cover it and place in the oven for approximately 30-45 minutes. If I've had the brisket refrigerated I will leave it out on the counter to get to room temperature before placing it in the oven. This way it's nice and hot when it comes out.

The finished dish is so tender and delicious! The photo below has some additional sauce covering the top. Since the sauce is so scrumptuous I like to double or even triple the recipe.



The Sweet and Sour Brisket is perfect served with mashed potatoes and a simple salad. For a party I would slice it thin (or have the butcher slice it once chilled) and then once heated can be served with dollar rolls for a buffet. If serving for a small group we just put it directly on the plate and gobble it up.

Sweet and Sour Brisket
Serves 6-8

Sauce (to be used after the brisket has been cooked and sliced)

5 tablespoons Ketchup
1 tablespoon Mustard
½ cup brown sugar
3 tablespoon white vinegar
2 tablespoon butter

Place ingredients in a sauce pan and bring to a slight boil. Just enough for the ingredients to blend together before pouring over sliced brisket.


Brisket (figure ½ pound per person or more depending on who you’re feeding)

Put brisket in stock pot, cover with water, and bring to a boil. Pour out water, add new water, and bring to a boil. Cook 2 ½ hours at simmer, covered. Then slice pieces against the grain.

Put sliced brisket in a casserole dish and pour sauce over it. Let cook 30-45 minutes, covered. Sauce should be bubbling slightly.

Note: I always double or triple the recipe for the sauce.
Instead of using a Beef Brisket try using a Corned Beef Brisket. It tastes just as good.


Enjoy!

Foods to Beautify You in the New Year!

We've all heard, "You are What You Eat" and that's true. If you tend to eat high fat, high carbs and high sodium foods you won't look as healthy or be as healthy as when you eat lots of fruits, veggies and fish, and foods that are low in fat, carbs and sodium but have plenty of protein. Plus of course you must combine all that with a healthy lifestyle that includes daily exercise. We all know that's true but for some it's not always easy to do.

If you knew though that certain foods were good for you and could even make you more beautiful don't you think you'd at least want to try them? Well here's a list of foods that can help give your new years resolution a jump start to a healthier lifestyle and beautiful body.

Lobster



It's low in fat with a good source of protein, important for healthy hair growth. It has high amounts of zinc, which helps prevent acne and boost your immune function.
Plus the addition of B vitamin will make your hair look shinier. Of course, remember to leave out the butter for dipping!

Artichokes


Contains 25% of an adult's daily quota of fiber. It also is detoxifying because it helps rid the body of waste which in turn will give you a clearer and more radiant complexion. In addition in contains an antioxidant called, "rutin" that reduces inflammation throughout the body, leaving skin looking plumper and less red.

Chia Seeds



High in Omega-3s and Vitamin E resulting in glowing skin and shiny hair.

Strawberries



Loaded with Vitamin C it stimulates collagen production which will keep your skin from aging prematurely. Strawberries also contain a natural astringent called "malic acid", that can help remove discoloration from your teeth.

Sweet Potatoes



Full of fiber and high in vitamin A, keeping skin fresh, smooth and clear.

Acai



We've heard it as the Super Fruit because it's full of omega-3 fatty acids and antioxidants which boosts your immunity, improves skin glow and reduces wrinkles.

Wild Salmon



One of the best kown sources of skin-beautifying omega fatty acids reducing inflamation more effectively than almost any other food. It enhances radiance and reduces wrinkles and puffiness.

Kale



This vegetable is high in fiber to keep your skin clear plus has plenty of vitamin A & C reducing wrinkles and skin discoloration. Plus it makes your eyes look whiter because of the nutrient "lutein".

Quinoa



High in vitamin B leaving you with glowing skin and soft hair. Plus high in protein.

Kefir



Because of the probiotics in this drink it cleanses the digestive tract, so skin appears clear and more luminous. In addition studies have shown that those who drink kefir have a more significant amount of weight loss than those that don't.

Stumped about how to cook these foods or put them in recipes. Just google them online and 100s will pop up.

Now you can be a few steps closer to a healthier you this New Years!

Have a Happy and Healthy one!

White Bean Hummus

Looking for a great simple appetizer for New Years or just anytime? This White Bean Hummus is sure to please and so simple.

White Bean Hummus

2 cans Chick Peas, drained
1/2 bunch fresh cilantro rinsed and dried
1 cup Extra Virgin Olive Oil
juice of 1 lemon
cumin to taste
salt to taste

Place first 4 ingredients in food processor and blend until smooth. Add last 2 ingredients and blend to taste.

Best if made a couple hours ahead and then placed in the refrigerator for the flavors to meld.

Serve with crackers, crostini, fresh veggies or whatever suits you.

MERRY CHRISTMAS!

I haven't been on my computer much this week since I've been so busy getting ready for the holidays, cooking for family and friends, shopping, wrapping presents and spending time with my family who are all home.

Last night I made a wonderful dinner of Individual Beef Wellingtons stuffed with Portabella Mushrooms, Spinach and Goat Cheese with a Port Wine Demi-Glace'. It was heavenly and a dish I teach for one of my in-home culinary classes. However since I was so caught up in the moment I forgot to take a photo of it to post on my blog, so you'll just have to imagine it.

I hope that for those of you that celebrate Christmas that the day is spent surrounded by all your loved ones with lots of joy and laughter!

Merry Christmas and Happy Eating!