Tip: Freezing Wine

Tip: Freezing Wine

I am the sole wine drinker in my house, so I usually end up with awkward partial bottles of leftover wine. Instead of letting it languish in the fridge, I pour the excess into ice cube trays and freeze it. The frozen cubes are great to add to sauces, or to just chill future glasses of wine without diluting the flavor.

Tip: Microwaving Citrus

Tip: Microwaving Citrus

Saw this on the Food Network and it really works! Microwave citrus fruits for 20 to 30 seconds before juicing. You get much higher yield and it’s easier to squeeze.

Ingredient: Ruth Ann’s

Ingredient: Ruth Ann’s

Ruth Ann’s Muskego Ave Chicken/Fish Seasoning

This blend of salt, pepper, garlic powder and lemon peel is one of my favorite go-to spice blends for chicken, fish and vegetables. I especially love it on kale, spinach, collards & brussel sprouts.

Tip: The Best Hard Boiled Eggs

Tip: The Best Hard Boiled Eggs

I have issues hard boiling eggs – or I used to until I found out these secrets. Put your eggs in a pot with cold water, make sure they are completely covered. It’s best to use eggs that are a few days old since you bought them (fresher eggs are harder to peel). Add one tsp of salt to the water to keep the whites from sticking to the shell. Add a tsp of white vinegar to keep that gray ring from forming around the yolk. Bring the water to a rolling boil for a minute. Remove from heat & cover for 15 minutes. Peel under cool running water.

Ingredient: Roasted Sesame Oil

Ingredient: Roasted Sesame Oil

Japanese Roasted Sesame Oil

The best sesame oil I have found. Makes a great dressing for a Chinese Chicken Salad. Adds full flavor to stir fry dishes. I even add a splash to my ramen noodles!