cooking Archives - Page 3 of 11 - Have Sippy Will Travel

Chicken Enchilada Soup

January 10, 2015 by Danielle 9 Comments

As cold as it is outside here, let me tell you that there isn’t anything better than some good soup! Or is there? Actually having that soup cook in the crock-pot all day long with no extra work from you makes it even better. I am very excited to share my Quick and Easy Chicken Enchilada Soup Recipe with you.

What You Need:

3 Medium/Large Size Cans of Chicken (depending on how meaty you want it).
1 Can of Green Chillies
1 Can Petite Diced Tomatoes
1 Bag Frozen Corn
Black Beans Rinsed (I left these out)
1 Packet Taco Seasoning
Chicken Broth (We’ll talk about the amount in a little bit)
Cream of Chicken Soup (Talk about how many cans in a bit)

How To Prepare Your Turkey Safely

November 27, 2014 by Samantha Leave a Comment

Ever wonder how to make sure your turkey is not only done, but safe and bacteria free? Here are some great tips from foodsafety.gov-

Food Safety Tips:
Cooking a turkey properly makes even the most confident chef just a little nervous, not to mention the millions of first-time cooks attempting the turkey trot to the Thanksgiving table.
On behalf of the Food Safe Families campaign (from USDA and Ad Council) we want to make this a food-safe Thanksgiving for turkey newbies and seasoned professionals alike. Every year, the USDA’s Food Safety Hotline gets thousands of questions about cooking Thanksgiving meals. The hotline’s food safety experts help debunk a slew of turkey myths. Here are a few of the most common:
1. Myth: Washing the turkey before cooking makes it cleaner and safer. FALSE It’s impossible to wash bacteria off any poultry, not just turkey, because pathogens live inside the meat itself. Instead, juices that splash during washing can transfer bacteria onto kitchen surfaces, other foods and utensils. The only way to destroy bacteria on your turkey is to cook it to a minimum internal temp 165 °F; at this temperature bacteria are killed.
2. Myth: Stuffing turkey the night before is a safe way to save time. FALSE. Harmful bacteria can multiply in the stuffing and cause food poisoning when a stuffed bird is refrigerated. The ingredients for the stuffing, wet and dry, can be prepared and refrigerated separately the night before. Stuff the turkey just before you put it into the oven.
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Filed Under: cooking, holidays

Lamb Shawarma and Tahini Sauce

November 14, 2014 by Samantha 3 Comments

American Lamb is one of the most versatile meats available in your local grocery store. It imparts a wonderful taste to your dishes and makes for some incredible Latin, Middle Easter, Asian and Mediterranean foods. From gyros, kabobs, bulgogi, or stew- all can use American Lamb to truly bring out the proper international flavor while still buying local. Nearly 82,000 family owned sheep operations are in existence in the United States giving us consumers a steady rate of local family owned meats.

Today we will be making a wonderful traditional Mediterranean dish, Shawarma. Shawarma is a marinated lamb dish which is put over rice, inside of pita or simply by itself. This dish is incredibly easy to prepare and a delicious way to bring some international flare to your dinner room table without having to break the bank on odd spices and ingredients that will only be used once. So be sure to check it out and enjoy. Also I threw together a tahini sauce which is great when poured over the Shawarma, but is not necessary to make this meal. If you do make the tahini sauce, it is quick and easy, but you might want to make quite a bit. It can be poured over or dipped into by everything, which it will be once you taste it.

Lamb Shawarma

1/2 cup plain yogurt (Greek or regular yogurt can be used)
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Filed Under: cooking, food, recipes Tagged With: recipes

Bacon and Onion Squash Sauté

September 17, 2014 by Samantha 1 Comment

Makes: 3 servings

Hands-on time: 18 min.

Total time: 18 min.

Server this quick and easy side dish straight from the skillet.

3 hickory-smoked bacon slices

3 cups sliced yellow squash (¾ lb.)

¾ cup chopped onion

¼ tsp. table salt

¼ tsp. freshly ground pepper

¼ cup (1 oz.) freshly shredded Parmesan cheese

1 tsp. chopped fresh thyme

1. Cook bacon in a large skillet over medium heat 5 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in skillet. Crumble bacon.
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Filed Under: cooking, recipes

Southern Living- “What’s For Supper” 5-Ingredient Weeknight Meals cookbook review

September 17, 2014 by Samantha 1 Comment

I am not a creative cook. At all. What I am is good at following directions.

I live by my cookbooks- but some of them like to get all “fancy” on me, and during the week, who has time for that? Really. Not your average mom with kids, not your working parents- not many people. Sure, you bust out the fancy cooking now and again, but for regular nights- you need something that is fast, easy, and that everyone will eat (but still has nutritional value and is good for them).

That’s why I love this particular cookbook- Southern Living’s new “What’s For Supper” 5-Ingredient Weeknight Meals compiles fast and easy meals for those busy weeknights spend doing homework, driving the kids hither and yon, and getting home from work later then we really wanted to (or in my case and the case of those who work at home, not getting it all done as fast as I had hoped to), and still trying to get the laundry done. This really is a “must have” for busy parents- yes, you can always play on pinterest or get your google on, but this is just so easy to have it all in one place for easy access- and the meals are so easy to prepare without having to have a culinary degree to make. (Those books just make me nuts…I don’t have time to learn cutting techniques, I just want to get dinner on the table.)

If you are in the market for a new cookbook, want to try out some new recipes to shake up your dinners (hey, we all get in ruts), or just love to cook- try this one out, it has become a favorite in my house. (It really is fast!) Pick yours up on Amazon or wherever books are sold.
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Filed Under: book review, cooking, review Tagged With: book, book review, cookbook, cookbook review

Zoku Slush and Shake Maker

July 30, 2014 by Danielle 1 Comment

Disclosure: The Zoku Slush and Shake Maker was provided for me in order to facilitate my review. All opinions are my own and honest. I am disclosing this in accordance to FTC Guidelines. Please see “Disclose” tab for more information.

With summer in full swing I absolutely love to have something cold to drink. I am a huge slush fan and couldn’t be more excited to be able to try out the Zoku Slush and Shake Maker.

About Zoku:

Zoku is dedicated to providing unique products for the home. We are a collective of creative individuals who create things that will make our lives better through intelligent design and engineering.

About Slush and Shake Maker:

You can now make a slush fast! This high-performance, design driven slushy maker can make healthy slushies, milkshakes, frozen alcoholic drinks, and fruit smoothies in as little as 7 minutes on your countertop. The possibilities with this item are truly endless.

The Slush and Shake Maker is designed to store easily in your freezer so it is always ready to use. To use, remove the frozen inner core from the freezer and place it in to the outer sleeve, pour in your ingredients, mix & scrape the cup with the included spoon, and watch as the slush freezes before your eyes!

THE HUNDRED-FOOT JOURNEY – Crème Brûlée Recipe and Win a Trip to France

July 26, 2014 by Samantha 1 Comment

In “The Hundred-Foot Journey,” Hassan Kadam (Manish Dayal) is a culinary ingénue with the gastronomic equivalent of perfect pitch. Displaced from their native India, the Kadam family, led by Papa (Om Puri), settles in the quaint village of Saint-Antonin-Noble-Val in the south of France. Filled with charm, it is both picturesque and elegant – the ideal place to settle down and open an Indian restaurant, Maison Mumbai. That is, until the chilly chef proprietress of Le Saule Pleureur, a Michelin-starred, classical French restaurant run by Madame Mallory (Academy Award®-winner Helen Mirren) gets wind of it. Her icy protests against the new Indian restaurant a hundred feet from her own escalate into a heated battle between the two establishments until Hassan’s passion for French haute cuisine — and for Madame Mallory’s enchanting sous chef, Marguerite (Charlotte Le Bon) — combine with his mysteriously-delicious talent to weave magic between their two cultures and imbue Saint-Antonin with the flavors of life that even Madame Mallory cannot ignore. At first Madame Mallory’s culinary rival, she eventually recognizes Hassan’s gift as a chef and takes him under her wing.
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Filed Under: cooking, disney, entertainment

Win Swamp People Gifts for Dad

June 17, 2014 by Danielle 20 Comments

Disclosure: The Swamp People products listed below were provided for me in order to facilitate my review. All opinions are my own and honest. I am disclosing this in accordance to FTC Guidelines. Please see “Disclose” tab for more information.

With summer here, we constantly have our barbecue grill out. My husband being a cattle farmer means that we often have a lot of beef. Nothing is better than a good steak at home with ones you love. The wonderful Swamp People Marinade, Steak Sauce, and Hot Sauce has been a great addition to our Barbecues.

About Swamp People Sauces:

These great sauces are inspired by the characters, culture, and gustatory delights of Cajun Country, hunters, grillers, Cajun cooks, or series fanatics.

Sauces Include:

Tree Breaka Cajun Steak Sauce
Mudda Fricks Horseradish BBQ Sauce
No Guts, No Gator Habanero Salsa
Tree Shaka Cocktail Sauce
Pierre Part Inhospitable Hot Sauce

My Thoughts:

I was very impressed with the Sauces. When we had steak this past weekend we were very excited to try out the new steak sauces. The Swamp People Louisiana Critter Marinade was wonderful. I put it on my steaks about 30 minutes or so before we were going to grill them. They were absolutely amazing. Occasionally I do like having some steak sauce with my steaks, and I will admit that the Tree Breaka Cajun Steak Sauce was great.
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