Cooking for 2

Whether or not you are cooking for 2 out of a sense of love or requirement you'll find that there are many resources online and off when it comes to finding the ideal combos for those superb twosomes. One thing to remember however is that when cooking for 2, it is frequently best if 2 are doing the cooking. This gives cooking a chance to become a communication event instead of a chore. Regardless of the proven fact that there are a lot of resources and recipes available to those that are cooking for 2 there are also equal occasions to take conventional recipes that are designed to feed 4 and make them a chance to stretch your food bucks further. By cooking standard meals for 4 and feeding a portion you have managed to cook 2 meals for the time investment of one. It's a fair deal for most particularly those that don't relish the idea of cooking at all, a lot less of cooking for 2. Young couples and older couples alike often find that it is less complicated and just about as cheap to hit the junk food or other casual dining establishments than it is to prepare a pleasant healthy meal for two at home.

The most important thing they regularly forget is that cooking for 2 can be an engaging way to bring a little love into the evening when done right naturally.

Cooking is a skill that most of the people can not remember as it is also a required act unless you need to live on sushi and raw vegetables. Even in these scenarios however there's generally some amount of preparation that is concerned in the middle. Food is pretty and can be fantastically organized if you're of the mind to do so. This suggests that you can spend a great amount of time not only making new and savoury foods, but also visually appealing food mixes too. When cooking for 2 you'll have the most opportunity for experimentation when it comes to nutrition as any other time in your life.

You've got the option of trying great new cuisines and the understanding that if you don't like the food, you aren't wasting multiple servings. You can attempt to mix'n'match flavours and textures. You can make artistic endeavors on your plate or go for the guts, gore, and eyeballs galore. Cooking for 2 opens doors that are not always available when cooking for bigger crowds with more limiting tastes. Cooking for 2 is an excellent way to get your better half concerned in the cooking process also.

When cooking for 2 you can discover the numerous good things that you both enjoy and those that are not so appealing to one or the other of you. Ensure that when you're cooking for two that you invite an open and truthful dialog about the things that you like and detest about the meals being prepared. This may help you discover things to add to your usual menu as well as stuff to avoid making part of your dinner revolution. Maybe the best thing about cooking for 2 is the indisputable fact that you are able to afford to enjoy special day cuisine more frequently when you're only feeding 2 than when you're feeding bigger crowds. Bring on the steaks and lobster tail.

Find out how to make shrimp scampi and Fillet Mignon.

Take the time, when cooking for 2, to prepare those dishes that you adore most. Of course, it is truly living when you live to eat instead of when you dine to live. Cooking for 2 is so very much more than a clich. It's a neat way to explore the culinary universe while exposing your palates to some amazing surprises on the way. The Net, bookstores, and libraries are crammed with books about cooking for 2. Milk the chance to just do that and you will be dazzled at the arena of tastes you have invited into your kitchen.

Preparing Food for a New Years Eve Party

Preparing food for a New Years Eve party can be a great deal of fun or it can be a great deal of stress. It can even be a combination for the two. Those who are experienced at throwing parties may be able to plan a menu for their New Years Eve party and execute their plan with ease while still enjoying the party. However, those who do not have a great deal of experience hosting parties may have difficulty planning a menu and may feel a great deal of stress on the day of the party. In either case, it is wise to begin planning the food for your New Years Eve party in advance to ensure your guests enjoy the food at the party. This article will offer some tips for preparing food for a New Years Eve party.


Whether you are an accomplished chef or a novice cook, preparing food for a New Years Eve party can be quite a challenge. One of the first decisions you will have to make is what kind of food you will like to prepare for your guests. You may opt for offering a sit down dinner early in the evening and light snacks and desserts afterwards. Likewise you may opt to offer a dinner buffet early in the evening and snacks and desserts throughout the remainder of the evening. Alternately you may choose to skip dinner because the party will likely start late in the evening and simply offer an assortment of sweet and savory appetizers throughout the evening. Once you have selected one of these options you can make other decisions such as what types of foods to offer and how much food to prepare.



Regardless of the types of foods you decide to offer, you will also have to make decisions regarding the preparation of the food. The simplest, but also likely the most expensive, preparation option is to have the party catered. In this case you pay a caterer to prepare and deliver all of the food. They will also likely provide the methods for keeping the foods hot or cold if necessary. This is an excellent option for hosts who do not want to spend a great deal of time preparing food for the party and who do not want to have a great deal of responsibility related to food preparation on the evening of the party.

Another option for preparing food for your New Years Eve party is to prepare all of the food ahead of time. With a little research you will surely find a large number of recipes for items which can be prepared ahead of time. These recipes can include items which can be served chilled, room temperature or hot. For items which should be served hot, you will only have to worry about reheating the food on the night of the party. Preparing the majority of the food ahead of time is a great idea and will really help to enable the host to enjoy the festivities on the evening of the party.

Still another less popular option is to prepare all of the food during the party. This helps to ensure the food is all fresh and is served at the appropriate temperature but it is also a great deal of work for the host. The host will not likely have a great deal of time to socialize with the guests because she will likely spend a great deal of time busy with food preparation.

When planning a New Years Eve party, you can also consider hosting a potluck event. This greatly simplifies the food preparation process for the host. If you opt for a potluck, it is important for the host of the party to coordinate with the guests to determine who will bring what to the party. This is important because you do not want everyone to bring a dessert. Likewise you don’t want everyone to bring an entrée either. Ideally a couple of people will prepare entrees and the remainder of guests will bring side dishes, salads and desserts to the party.

Stainless Steel Flatware

When you are getting flatware for your house it is smartest to choose stainless steel flatware. You can track down cheaper flatware almost anywhere, but you will not be getting the quality you get with stainless steel flatware. When you buy stainless steel flatware you are getting flatware that will go on you for years and years. You probably will not have to replace it often, if ever. Stainless steel flatware freshens more smoothly than other kinds of flatware. It is for sure to hold its shine for decades in the future.

There are different grades of stainless steel flatware. The bigger grade you buy the better quality you receive. A selection the grades that stainless steel flatware is sold in are 18/0, 18/5, and 18/10. The 18/0 and the 18/5 are made up of multiple selections of metal, and while they are well put together they will move if you push hard enough. The 18/10 stainless steel flatware is the best you can receive. It is created out of one big piece of metal and will not contort at all if you push. The 18/10 generally comes with a lifetime guarantee. 

When you pick your flatware be positive that you test out a few pieces to be certain that they fit strongly in your hand before buying anything. You do not want to be stuck with something that feels poor to you. Select a simple pattern. You will soon become bored of any mark that is too full of activity. Flatware is not something folks need to replace often, so be certain you like everything about what you are purchasing.

The BBQ – The Ute – Vegemite – True Blue Aussie Icons

Need a BBQ for your home? Then you need an Australian made BBQ from Lifestyle BBQs. If you love everything about Australia then it is important to support local industry. The BBQ is a common Australian icon, which unfortunately we cannot claim as our own invention. But the BBQ has been accepted as our own over the generations and at Lifestyle BBQ’s their BBQ’s are proudly Australian made.

Other famous Australian icons that are Australian made, and often common sites when a BBQ is in progress, include:

THE UTE was designed by Lewis Brandt at Ford Motor Company in Victoria, 1934. The ute is very popular amongst famers and tradesmen and is ideal for transporting food and drink to and from a BBQ. They also provide extra seating at a BBQ.

THE HILLS HOIST rotary washing line is another common sight in many Australian backyards and was designed originally by Gilbert Toyne in 1912. In 1945 Lance Hill further developed it and named it the Hills Hoist. A great invention for the drying of clothes but also great for creating additional shade at a BBQ by simply throwing a tarp over the top of it.

AEROGARD INSECT REPELLANT was invented by Australian entomologist Dr Doug Waterhouse in 1963 and is a must have summer item for most Australians who are bitten by insects during summer. The most common place to find aerogard is at a BBQ as insects are attracted to the food and people. BBQ goers DON’t FORGET THE AEROGARD this Summer.



VEGEMITE may not be an icon you initially associate with a BBQ but is an Australian invented icon that can not be overlooked. Dr Cyril Callister was the inventor of this black, thick paste made from brewers yeast waste, which was then launched to the masses by Fred Walker in 1923. Vegemite is one of the richest sources of vitamin B which makes it perfect for incorporating into your BBQ cooking. Why not try some of these Vegemite inspired BBQ recipes at your next BBQ – Vegemite and rosemary lamb cutlets, vegemite and beer marinated steaks, vegemite Asian prawn skewers or vegemite and honey chicken drumettes.

THE WINE CASK may not be the most sophisticated Aussie invention but it is a popular one, especially at an Australian BBQ. It was invented by Thomas Angove in 1965 and then Penfolds Wines added the very familiar dispensing tap. The wine cask is almost is well known around to world and is an innovative Australian icon. The wine cask is not only great for holding wine but can also be used as a pillow and/or floaty, as many Australian’s would know.

THE AUSTRALIAN CRAWL, today most commonly known as freestyle, was first adopted in the early 1900’s in Sydney. It became world known around 1912 when swimmer Fanny Durack, who most possibly invented the version we know today, won an Olympic gold medal in swimming. She was not only the first woman to win a gold medal but also broke the men’s swimming records. The Australian Crawl is a common sight at pool side BBQ’s across Australia as children, and adults, compete against each other.

Gas Grill Smoker

There's nothing like the smell of freshly smoked barbeque wafting through the air to get your neighbors talking. Almost everyone is under the impression that you have to spend hundreds of dollars on a top-of-the line grill smoker to get that great smoked flavor in your barbeque. Truth is, it costs less than $50 to convert your existing grill to one of the best smokers on the block.

With the invention of Sam's Smoker Pro, you can turn your existing gas grill into a super smoker, allowing you to smoke anything from brisket to ribs just like the pros. Sam's Smoker Pro is easy to install and comes with its own special installation and removal tool.

Why spend hundreds of dollars on an expensive gas grill smoker when you can re-fit your existing grill with Sam's Smoker Pro? All you have to do is place the smoker box directly onto the heat source, fill with wood chips (soaked or dry), replace the grill grate on top as you would when using the grill as normal, and you're ready to place your meat on the grill and slow smoke it to perfection.

Sam's Smoker Pro comes in three package models, from the basic, which includes the smoker box, installation and removal tool, instruction booklet with recipes, and a starter pack of wood chips; to the deluxe package model, which includes everything in the basic package as well as additional wood chips in various flavors such as apple, peach, cherry, hickory maple and pear.

If you've been looking for a gas grill smoker but cannot justify the price when you have a perfectly good grill already on your patio, then it's worth it to check out Sam's Smoker Pro. It's the next most logical step in upgrading your gas grill.

The Ultimate BBQ Chicken Pizza

Chicken:
1 lb. boneless, skinless chicken breast
1/4 C. Olive oil
2 cloves garlic, minced
1 t. salt
1/2 t. fresh ground pepper

Carmelized Onion:
3 large vidalia onions, sliced thinly
1/2 stick butter

BBQ Sauce:
1/2C. ketchup
1/4 C.molasses
1/4 C. soy sauce
1 t. ground ginger
1 t. granulated garlic powder
1 t. granulated onion powder
1 t. chipotle pepper powder
3/4 cup packed light brown sugar
2 t. liquid smoke, hickory seasoning

8 oz. goat cheese, crumbled

1 recipe pizza dough prepared and risen or 1 fresh, store bought pizza dough. 2T. olive oil


Chicken:
In a gallon zip style plastic bag, marinate chicken breasts in oil, garlic, salt and pepper. Let stand for 20 minutes. Grill about 5 minutes on each side or until chicken is no longer pink inside. Remove and cut into bite sized pieces. Set aside.

Carmelized Onion:
Melt butter in a large nonstick skillet over medium low heat. Cook onions in butter until very soft and deep golden brown(carmelized). Turn down heat if onions brown too much, they should stay more golden than brown. Set aside.

BBQ Sauce:
Mix all ingredients in a medium sized bowl.

Dough: spread olive oil on large smooth work surface. Stretch and shape dough to a very large oval(+/- 12x18inches). turn over on work surface to coat both sides with olive oil.

With grill preheated on medium, fold pizza dough in half the long way then in half again the short way.(This helps to carry it to the grill). Carefully and quicklylay down the dough and unfold it onto the grill surface. Close the lid for 2-3 minutes.

Open the lid and prick any bubbles on the dough's surface with a fork. With tongs, flip dough over. Cook until lightly browned. Remove from grill. Turn grill down to low.

Pizza:
Spread cooked dough with BBQ sauce. Dollop on spoonsful of the carmelized onions, gently spreading them out as evenly as possible. Sprinkle with grilled chicken pieces then goat cheese.

Return pizza to grill and close lid for about 4-5 minutes until goat cheese is soft and the pizza is warm throughout. Slice with pizza cutter.

Zingy Sweet Barbecue Chicken Wings

You can cook the chicken wings on your grill, in your smoker or if it's too cold to fire up your grill , you could bake these and finish them off with a quick broil to give them that nice charred flavor.

Ingredients

6 large chicken wings
1/2 tsp Chinese wine
1/2 tsp sesame oil
1 Tbsp light soy sauce
2 Tbsp dark soy sauce
2 Tbsp oyster sauce
2 Tbsp honey
Salt and pepper to taste

Method

1. Combine all the ingredients and marinate the chicken wings for 6 hours, up to 3 days. I find a ziplock bag really handy for this purpose--just squeeze out all the air and massage the marinate into the chicken wings. Flip around once or twice before cooking.

2. Grill it on your barbeque until golden brown and cooked or bake at 425 F for about 20-25 mins and finish with a 2-3 minute broil for added color.

Tips:

Plan on about five wings per pound, depending on size. Four to six wings per person makes an adequate serving. Keep in mind that the dummettes will take a little longer to cook than the double-bone joint and plan accordingly. Raw wings may be frozen up to nine months. Cooked wings may be frozen up to one month.

If you are watching your fat intake and must avoid the skin, some markets carry skinless drummettes, both fresh and frozen. Try baking them and dredging in a hot sauce, but you'll also want to forego the traditional butter that is mixed in with the hot sauce.

Char-grilled BBQ Chicken Wings

Here's a delicious grilled chicken wings recipe that you can cook up now that you've decided to bring the grill out of storage.

For this recipe, the wings should be prepared and marinated the night before barbecuing.

Ingredients:

12 chicken wings
1/2 cup soy sauce
1/4 cup honey
1/4 cup tomato sauce
1/4 cup white wine vinegar
1 clove garlic, crushed
1 teaspoon ground ginger
pinch chili powder

Directions:

Rinse chicken wings under running cold water then pat your wings dry with paper towels and set aside.

In a nonmetallic bowl large enough to hold chicken wings in a single layer, mix together soy sauce, honey, tomato sauce, vinegar, garlic, ginger and chili powder. Marinade is formed. Set aside 1/4 cup of marinade for basting during cooking.

Add chicken wings to remaining marinade and turn wings to coat thoroughly. Cover with aluminum foil or plastic wrap and marinate overnight in the refrigerator.

When you ready to grill, remove wings from marinade.

Grilled chicken wings on a rack about 6 inches above medium hot coals for 35-40 minutes. Turn wings often and brush with the 1/4 cup of marinade you set aside until wings are browned.

Once wings are done brush with your favorite barbecue sauce and enjoy.

Chicken Hygiene Tips:

When handling raw chicken, you must keep everything that comes into contact with it clean. Raw chicken should be rinsed and patted dry with paper towels before cooking; cutting boards and knives must be washed in hot sudsy water after using and hands must be scrubbed thoroughly before and after handling.

Why? Raw chicken can harbor harmful salmonella bacteria. If bacteria are transferred to work surfaces, utensils, or hands, they could contaminate other foods, as well as the cooked chicken, and cause food poisoning. With careful handling and proper cooking, this is easily prevented.