Delicious Italian Chicken Parmesan

This tasty Italian classic has been modified a little by adding longhorn cheese in addition to the Parmesan. The recipe looks a little complicated and drawn out but it really isn't hard to do. Assembling the ingredients will take almost as long as the cooking. The cooking is done in 3 stages: First the chicken tenders are cooked. I used my favorite black iron chicken fryer skillet. Secondly the sauce is heated in the microwave, and thirdly the parts are combined and finished off by melting the cheese under a broiler.

1 pound skinless, boneless chicken breast tenders
1 1/3 cups grated parmesan cheese
1/4 cup soft bread crumbs
1 tablespoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten slightly
1 tablespoon butter
1 1/2 cups spaghetti sauce
2 teaspoon lemon juice
1/3 cup shredded longhorn cheese
1/2 teaspoon basil (dried)

Instructions:
1 - Preheat broiler
2 - Combine 2 tablespoon parmesan cheese, bread crumbs, parsley, basil & 1/8 teaspoon salt
3 - Dip each chicken tender in egg, then crumb mixture
4 - Melt butter in cast iron skillet and cook chicken tenders approximately

3 minutes per side, then set aside.
5 - Combine remaining salt, spaghetti sauce, lemon juice, and pepper.
6 - Heat sauce in microwave for 2 minutes on high
7 - Place chicken pieces in oven proof bake dish, then pour sauce over, sprinkle

with longhorn cheese and remaining parmesan cheese.
8 - Broil for 2 minutes or so, just enough time to melt the cheese topping.

My name is Frank Ernhart. I am a retired engineer, self-made chef with over 1600 recipes, some original, some previously published all FREE. I hope you will click on some advertising links while there to help it grow. The website is http://www.frankernhart.com

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Skillet buttermilk cornbread

Corn bread, southern style buttermilk butter in a hot cast iron cooking skilet



http://www.youtube.com/watch?v=spgGbM0Q4mU&hl=en

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Quick and Easy Healthy Chicken Recipes

If you are looking for some new quick and easy healthy chicken recipes to prepare, I've got something delicious that I would love to share with you. Prepared with a healthy body in mind. Chicken is a family favorite, so I am always searching for healthy, tasty and quick to prepare recipes.

Keeping it healthy, I always prepare my pans with PAM or simply rub olive oil on the meat rather than oiling the pan. This practice helps to moisten the meat without leaving it to swim in oil or fat. Salt is kept to a minimum while fresh herbs and a few spices are used instead. Lemon works well with many healthy chicken recipes. It's a great taste that doesn't add any fat and very few calories.

A wife and mother of three boys, I also look for quick and easy recipes that my family will enjoy. It's no fun eating diet foods when the rest of the family is enjoying their favorite meal. So many of my recipes are for the whole family. My lip-smacking Oven Baked Fried Chicken will make you think it was fried in a cast iron skillet and crisped up the way grandma used to do it. Remember: portion size is important when it comes to losing weight, even when the food is prepared in a low fat, healthy manner.

For this recipe you will need:

4 skinless, boneless chicken breasts
1 Tbsp olive oil
1/4 cup Corn Flakes, crushed
1/4 cup Bread Crumbs
Salt to taste

Rub chicken with olive oil.
Add a little salt for flavor.
Pat with bread crumbs on each side
Roll in corn flakes.

Place in prepared baking dish and bake on 350 degrees for 30 minutes. Check for doneness, depending on how thick your chicken breasts are, they should be done or nearly done.

Health Benefits: Chicken is a great source of protein that is low in fat, especially when the skin is removed. If you like the moisture that the skin provides, you can leave it on while cooking but remove it before eating to keep it low fat. Remember every cell in your body depends on protein for growth, be sure to have a serving of protein with every meal.

Karen Ficarelli is the founder of Fitness4Her.com, a diet, exercise program and women's fitness blog, developed especially for women. A mother of three, Karen knows how hard it is to fit everything into a busy schedule. A fitness author, personal trainer, Pilate's instructor, sports nutritionist, fitness model, wife and mom, she's passionate about helping women reach their fitness goals.

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Chef Walter - Cornbread Festival pt 4

WVLT Chef Walter Lambert trips to the corn bread Festival in South Pittsburgh, TN. He visited the factory to see how Lodge cast iron pans are made.



http://www.youtube.com/watch?v=7ePJQMqXU60&hl=en

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The Top Potbelly Cast Iron Fireplaces

Cast iron fireplaces are made of materials that are one of the strongest and sturdiest in the market. It is often described as a means to warm up the home. Fire pits were traditionally made of brick and mortar materials. In the old days when people used to cook food over the fireside, they did not worry about added accessories. Decorations like the fireplace door or the fireplace screen were not that popular yet. However, many people began to see the structure as more than just a place for cooking and warming up the place. The English created the styles based on the Victorian image of designing household furniture and equipment with the metal.

Cast iron fireplaces come in various sizes and shapes. Depending on the type of style that you prefer, you can easily choose from a wide variety of options. The Potbelly brand for the cast iron types is one of the most popular in the market. Replacement parts for any of the accessories such as the candle holder, glass casings, candelabra sets and covers associated with the brand are also sold in the market at very affordable prices. It is advised that you consider the size of the area before you purchase the model of the firebox that you want. Smaller sized models are perfect for your patio while those of the larger sizes are useful for both indoors and outdoors.

One of the top models of cast iron fireplaces made by Potbelly is the Old Mountain 10141 Black Mini Potbelly Stove Set. The set is sold with a black color finish that is almost an exact duplicate of traditional railroad heating systems. The model comes with a stove pipe, burner cover, coal bucket and the fireplace Toolset of a shovel pot, pan and skillet. The style is easy to install in any part of your home. Accessories are furnished with the package and some replacement parts can be found on the online market as well. Smaller versions of the model are the Old Mountain 10126 Black Mini Wood Cook and the10142 Black Mini Box Stove Set.

Graig Calverley reviews about Cast Iron Fireplaces. Read more at http://www.castironfireplacesreview.com

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Cooking with seasoning INTRO Black Iron / PART ONE

"Cooking with black iron" tools of the maturing of black iron. This speeds up the segment with a 21st Century spice seasoning method.



http://www.youtube.com/watch?v=WeKqH2UL3Go&hl=en

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Hot plate in cast iron - Part 1

Cooking and cleaning with a cast iron frying pan - Part 1



http://www.youtube.com/watch?v=3Kw903m40Ts&hl=en

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Timeless Cast Iron Tea Pots

I have seen a resurgence in retro everything including cast iron tea pots. I used to think anything made of cast iron was ugly and out dated. Not true at all. The colors available for cast iron tea pots is amazing. In fact, I think there are more colors and styles available than in the fine bone China tea pots. Most are so beautiful that at first you are almost afraid to brew tea in them afraid that you may damage it. They are definitely much sturdier than glass or fine bone China tea pots. Lift one up and you will know what I mean about being sturdy.

Our family loves to have late afternoon tea when my husband arrives house from work. It's a extremely relaxing family get together. Even my 2 young boys adore drinking tea when it's prepared in a cast iron tea pot. I am not talking about the bulky and extremely heavy tea pots that grandma had on the pot belly stove. Rather, my cast iron tea pots are a work of art. Do an image search on Go ogle or Amazon and you'll soon see what I mean. These cast iron tea pots are as colorful and elegant as their fine bone China counter parts.

Our family has gone back to the basics when purchasing cookware. This holds true for our tea brewing methods. We stay away from trendy high-tech brewing devices. An old fashioned cast iron pot will do the trick for us. Cast iron tea pots and cookware has been around for centuries. A timeless classic! These types of cookware have stood the test of time. My own mother passed down her cast iron skillet to me some 20 years ago. Hind sight tells me that I ought to have kept it. I can keep in mind obtaining rid of it simply because I had no idea what to complete with it. It was an ugly duckling. What a mistake. We will for certain pass on our Tetsubin tea pots to our children.

Purchasing an iron caste teapot is an simple task. The very first point that you just most likely require to complete would be to ascertain your needs when it comes to brewing tea. For instance, are you searching for some point to create green tea, black teas, spice teas, or herbal teas in? Cast iron tea pots will retain a particular amount of aroma after brewing and it's greatest not to mix green and black. I truly enjoy chai spiced black tea. I have a special pot just for brewing this in simply because I don't want the flavor tainted. Same holds true for my green tea. What you'll end up obtaining is green tea tasting like black tea.

Cast iron tea pots are accessible almost everywhere-from your local hardware store to a secondhand thrift shop. In case you are planning to purchase from an antique shop, you may wish to be certain that the teapot is not just a show piece but can be used for brewing tea. No matter where you've decided to purchase, cast iron tea pots tend be less expensive than than the modern tea pots. We have cleaned house of anything aluminum when related to the kitchen. Stick with a cast iron and you will be happy!

When shopping for a cast iron teapot, you'll come across so many shapes and designs. You will always find something that is your style. The most popular style that I found when looking at Amazon is the Japanese Tetsubin tea pot. I think the reason is because they resemble the conventional teapots utilized by the Japanese for their tea ceremonies. The tetsubin tea pot is our favorite! Check out Google images and you will find thousands of beautiful photos of Japanese artisan pots. It's hard to believe that something so beautiful can be so useful and affordable.

Choosing the ideal teapot is such a pleasure, particularly since you get to pick the style that matches your unique taste. Should you like a lot more old-fashioned styles then you are able to select a teapot with a basic color like green or yellow. I simple adore the pastel like colors that are available. If you search both eBay and Amazon, you will be amazed at the array of colors available.

Japanese tetsubin pots are an attraction in any house-especially the colorful ones. The structure, size, shape and also the high high quality of elaborate style works can only be done by the Japanese artisans. Japanese tetsubin or iron teapots, had been originally utilized within the house to boil water. They were generally not decorative, somewhat ugly, and had been placed around the hearth to supply heat and humidity throughout cold weather. I would stay away from these unless your house style is a lot more like a log cabin.

Japanese cast ironware heats evenly and retains heat well. We like it because we brew a pot and let it sit as we enjoying sipping tea from out cups.

Tetsubin date back to the 1600's and had been originally utilized to merely boil water more than a hearth, lacking the decorative features of today's Japanese teapots. Numerous tea connoisseurs like the appear from the Tetsubin, but discover the metal doesn't lend well using the light taste of conventional green teas.

A cast iron teapot can last for centuries provided that you just merely take excellent care of it. As a general rule, you should never put your teapot inside the dishwasher. I never put any of my nice cookware within the dishwasher. The detergents seem to be harsh on the metal. Additionally, the air actually seals the teapots and makes them less porous. A harsh cleaning removes the seal. When washing these tea pots, you ought to also avoid utilizing wire brushes, rough sponges and other abrasive cleaning materials as this can scratch off the protective layer from the teapot. Even harsh soaps or detergents aren't advisable. Instead, use warm water and a mild fragrance free soap that is easily rinsed off.

I hope that you're as excited as I am about cast iron tea pots. Should you wish to score a deal on a set and in case you are patient, I scout out the clearance area of Ross and Marshall's. Sometimes you are able to buy tea pots and sets for pennies on the dollar! EBay is abound with bargains also if you are able to put up using the bidding and not get sucked into paying more than a bargain price.

If you really love cast iron tea pots and want to know a little more, please step into my world and visit my web site Cast Iron Tea Pots to learn more about these timeless beauties.

I also can be seen at my afternoon tea site, Tealightfully Yours

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The Resurgence of Cast Iron Cookware

I say that cast iron cookware has had resurgence in use and popularity, not because people ever actually stopped using it, but because we are using it more than ever before. Cast iron cookware is available in a vast variety of item types: camping cookware, tea kettles/tea pots, Dutch ovens, trivets, fry pans, crocks, round French ovens, grills, griddles, skillets with cast iron flat iron flat presses, fondue sets, deep dish lasagna bakers, pizza pans, round griddles, covered casseroles, gingerbread house molds, corn bread pans, Moroccan tangines, and the list goes on.

One item that has intrigued me recently is the cast iron tea kettle. There are different types and brands of tea kettles from different from countries; besides American made tea kettles, Japanese kettles and Old Dutch kettles seem to be the most readily available. I noticed that the Japanese cast iron tea kettles are made in different weights of cast iron; I have seen them in 10 oz., 24 oz., 32 oz. and 45 oz. weights. The Old Dutch tea kettles I have seen are similar in weights to the Japanese kettles. These tea kettle weights in ounces of cast iron are 28 oz., 34 oz., 38 oz. and 48 oz. Because these tea kettles are the heaviest (and thickest) of the tea kettles made (in comparison to glass tea kettles, stainless tea kettles & copper tea kettles) its good to know they can be found in various sizes and weights. It should be easy to find something you prefer in both style and weight.

Types of American made cast iron tea kettles include hobnail - small & large hobnails - tea kettles, hand-painted enamel cast iron (many depicting scenes of the old farming countryside), pre-seasoned cast iron kettles, which should not rust because of the pre-seasoning (though it may need to be re-seasoned sometime down the road) and cast iron kettle humidifiers.

Rust can be a problem for these tea kettles, but if the rust can be kept from these kettles, they will probably be the most durable of tea kettles (also compared to the other types I listed above). When boiling water using cast iron tea kettles, a sort of protective layer of minerals will build up on its base overtime. With this layer, these kettles will not easily develop rust.

If, by chance, your tea kettle does develop rust (to prevent rusting, keep your cast iron kettle dry as much as possible, and take out remaining water directly after boiling), you can try the following process to try and cure it: boil in it some water mixed with baking soda and lemon juice.

As far as colors and designs go, the Old Dutch tea kettles seem to have the most variety of styles. They have a list of names for their styles of teapots: Prosperity, Nobility, Symmetry, Mythology, Purity and Tranquility. Each style has its own shape, colors and intricate designs on the sides of the teapots - the colors being rather beautiful: pale blue, mustard, black, chestnut brown and red. Actually, the Japanese cast iron tea pots are quite colorful and beautiful too, but I think I fell for the names of the Old Dutch styles! As with anything else, personal preference is as they say, "beauty is in the eye of the beholder."

History

Bare cast iron cookware may have been first used in China around 513 B.C. and later in 12th century England. Originally, the pots stood on three legs because cooking was done over an open fire. When stoves with flat tops began to be produced for common usage in the 1700's, the popularity of cast iron cookware increased.

By 1776 Adam Smith, in his book, The Wealth of Nations, could note that the actual wealth of the nation was not its gold but in its manufacture of pots and pans. Cast iron cookware was highly valued in the 18th century. George Washington's mother thought so much of her cookware she made special note to bequeath her cast iron in her will. In their expedition to the Louisiana territory in 1804, Lewis and Clark indicated that their cast iron Dutch oven was one of their most important pieces of equipment.

One important reason for old fashioned, cast iron cookwares popularity and comeback is that no matter how uneven the type of surface on which it is placed, on a stove top, an open grill or over a campfire, is it will cook food evenly. About the only place to avoid putting cast iron cookware is in the microwave or a glass electric stove top (the cast iron can scratch the surface).

Is Cooking in Cast Iron Good for Your Health?

I have been surprised to read over and again that cooking in cast iron is known to greatly increase our dietary source of iron by leaching small amounts of iron into the food we eat. People who are anemic, or have other iron deficiencies, may benefit from this effect, though those with excess iron issues (i.e., people with hemochromatosis) may suffer negative effects.

This finding seems to be especially true when cooking foods high in acid, such as tomato based sauces, and the frequent stirring of food may also increase the amount of iron in foods cooked in cast iron. As you might expect, foods that spend more time in the pot, skillet or Dutch oven will lend more iron to the body (as opposed to foods that are quickly fried in a pan/skillet). Foods cooked this way can often provide all of the iron that a body needs.

Extreme iron deficiency can cause anemia. Women are more prone to iron deficiency because of the loss of blood through menstruation. Because iron can also be lost through perspiration, athletes can also be subject to low iron. It is also known that the excessive consumption of tea or coffee can inhibit the absorption of iron by the body. I wonder what's considered excessive these days, what with a coffee shop on almost every corner - yikes! That might be a small exaggeration, but I imagine we probably consume more coffee and tea than ever before.

It should be noted that it is also possible to consume too much iron; toxicity levels begin at about 45 milligrams per day. In an average diet it is very unlikely that cooking with cast iron will bring a person to this level. Low iron is more likely to be a problem, and cooking with cast iron can be less expensive and more fun (at least more hunger satisfying!) than taking iron supplements. If you do use cast iron you should consult your doctor before taking other iron supplements.

Cast iron is much beloved by serious chefs, and lasts nearly forever if you take care of it. Seasoning cast iron cookware is necessary to ensure a non-stick surface and to prevent the pot or pan from rusting. If seasoned correctly your cookware can last a lifetime and more.

Steps

1. For crusty cast ironware that you inherited or picked up at a garage sale: Your cookware may have some combination of rust and thick crackly black crud. It can be restored fairly easily to good as new condition! First place the cookware in a self-cleaning oven and run one cycle OR place in a campfire or directly on a hot charcoal fire for 1/2 hour, until dull red. The crud will be flaking, falling and turning to white ash. Then, after allowing to cool a bit to avoid cracking your cast iron, use the following steps. If you have more rust than crud, try using steel wool to sand it off.


2. Wash your cast iron cookware with warm water and soap using a scouring pad. If you have purchased your cast iron cookware as new then it will be coated in oil or a similar coating to prevent rust. This will need to be removed before seasoning so this step is essential.


3. Dry the cookware thoroughly; it helps to put the pan in the oven for a few minutes to make sure it is really dry. Oil needs to be able to soak into the metal for a good seasoning and oil and water don't mix.


4. Coat the pot or pan inside and out with lard, Crisco, bacon fat, or corn oil. Ensure that the lid is also coated.


5. Place both the lid and the pot or pan upside down in your oven at 300F for at least an hour to bake on a "seasoning" that protects the pan from rust and provides a stick-resistant surface.


6. For best results repeat steps three and four and five.


7. Ongoing care: Every time you wash your pan, you must season it. Place it on the stove and pour in about 3/4 teaspoon corn oil or other cooking fat. Wad up a paper towel and spread the oil across the cooking surface, any bare iron surfaces, and the bottom of the pan. Turn on the burner and heat until smoke starts to appear. Cover pan and turn heat off.

Second Method

1. First, if you find your cast iron needs to be stripped down and re-seasoned do not fear. All you have to do is place the utensil in your Self Cleaning Oven on the shortest cleaning cycle (usually 3 hours on most models), and it will come out looking like the day it came out of the mold. Allow it to cool overnight. Wash the residue off with WATER ONLY in the sink using a stiff abrasive pad. Make certain NO DISH SOAP comes in contact with the utensil during this procedure. If it does you will have to start over!!! Dry the cast iron utensil off with a paper towel, and IMMEDIATELY place BACK in the oven at 350 degrees Fahrenheit for 10 minutes or so.


2. Next, take the utensil out of the oven after the 10 minute drying time is complete, and lightly brush the utensil with a paper towel coated with Crisco or other solid cooking oil. Liquid vegetable oil will do in a pinch, but it is better to save the liquids until AFTER your initial seasoning. It is important in this step only to lightly coat the cast iron with a light, thin coat of oil until it only glistens. Do not allow any puddles or pools of liquid as this will cause problems at a later time.


3. Then, place the Cast Iron in the oven set to 500 to 550 degrees Fahrenheit with the COOKING SIDE FACING THE BOTTOM OF THE OVEN. This allows for any excess oil to drain off to the sides, and prevents pooling during the seasoning process. The higher heating temp allows for the oil to truly 'cook' as it should as opposed to just 'gumming up' at lower temps. Cook undisturbed for 1 hour.

Please note: During the previous step it will be best to turn off any smoke alarms in the immediate area as it may smoke quite a lot. Ceiling fans also aid in ventilation.

1. Finally, after your cast iron is finished seasoning for 1 hour or so, take it out of the oven and IMMEDIATELY wipe it down with another extra - light coat of Crisco. Allow it to completely cool.

Tips

• If food burns, just heat a little water in the pan, and scrape with a flat metal spatula. It may mean that re-seasoning is necessary.


• If you're washing it too aggressively (for instance with a scouring pad), you will regularly scrub off the seasoning. Wash more gently or repeat oven-seasoning method regularly.


• If your pan develops a thick crust, you're not washing it aggressively enough. Follow "crusty pan" instructions.


• If storing your Dutch oven for any length of time, it is always best to place one or two paper towels in between the lid and the oven to allow for air flow.


• Also, after cleaning after each use it is always best to place it back in the oven on 350 degrees for 10 minutes or so to ensure all water has vaporized and left the surface of the cast iron.

Warnings

• Do not cook tomatoes and other acidic foods in your cast iron cookware unless it has been well seasoned (your cookware, not the food!)


• Washing pans with detergent after they have been seasoned will break down the seasoning. Either wash without detergent (if you're cooking similar foods with the pan, this is fine) or repeatedly oven-season your cookware.

Enameled Cast Iron Cookware

Enameled cast iron cookware has been manufactured in the United States since the end of World War II. Enameled cast iron is considered pre-seasoned (meaning you don't have to go through the steps of seasoning that I outlined above). The vitreous enamel (the transparent glossiness of the enamel) is completely hygienic and impervious to flavors and odors, and it's perfect to hold foods that are marinating or for storing foods (raw or cooked) in the refrigerator or freezer.

Todays enameled cookware comes from many different manufacturers, and is available in so many colors, that you're sure to find something available that will be equally at home in your kitchen as it will be on your dining room table. It is an added bonus that you can go from fridge or freezer to oven to table, especially with the beautiful look of this modern day cookware.

http://theresurgenceofcastironcookware.blogspot.com

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Cast Iron Cooking and Camping!

Remember watching the old Westerns with John Wayne and the chuck wagons pulling up to camp? "Cookie" seemed to be a pretty common name for the cooks, not very imaginative, but very descriptive.

You can be sure Cookie had more than a few cast iron pots tucked away in his supplies. Skillets, corn bread pans, and a sturdy Dutch oven or two helped him prepare filling and delicious meals for his crew! He cooked like his life depended on it, and it did to some degree and so did the lives of the men he was cooking for.

These movies depict a part of U.S. history that was real. They may have some drama included, but the cowboys of yesteryear would ride from Texas to Montana moving cows in the Spring and Fall and stay with them in between. The chuck wagon and supplies would accompany them on the long trek. Along the way they would hunt and fish and eat well thanks to not only the cook but to his pots and pans!

Probably, most of us aren't going on a long cattle drive any time soon, but many people do go camping. Spending a weekend at the lake or a nearby national forest or park means cooking out over an open fire and nothing works better than cast iron! It is so durable and easy to clean. No soap and water need or encouraged. While still warm wipe the pan with a damp cloth.

I have a large Dutch oven on a tripod I can set over the campfire.  I can prepare anything from baked beans, stew, to sourdough bread with this one pot. If it's a short camping trip, I do some of the preparation at home, and bring the food to reheat at the campsite. If I'm making bread, I mix up the dry ingredients ahead and then add the wet ingredients, mix it up and bake at the site. Anything prepared in the open just tastes better it seems!

I always take two cast iron frying pans. For breakfast I use one for bacon and eggs, and another to prepare fried potatoes. I then wipe them out, butter both sides of my bread and make pan toast. Pancakes are another easy breakfast that can be prepared in one of the cast iron fry pans.  Preparing freshly caught trout is easy using either a cast iron skillet or Dutch oven. Steaming the fish with some lemon in a Dutch oven or pan frying in a skillet makes a delicious "catch of the day" dinner.

You can also slice potatoes, onions and mushrooms with a little garlic and butter in the covered skillet and set to the side on some cooler coals.  Prepare the main dish in the second skillet - fish, hamburgers, steak or chicken. All you need now is your favorite baked beans done in a Dutch oven and you eat like a King or Queen in the beautiful outdoors.

Check out Your Smart Kitchen's array of cast iron cookware.

Find quality cast iron cookware at Your Smart Kitchen
The online location for quality cookware, cutlery, appliances and related kitchenware. Quality products at reasonable prices with customer satisfaction guaranteed.
Specializing in Chasseur Cast Iron, Romertopf Clay Bakers, Fissler stainless steel and Swiss Diamond non-stick cookware.
Our objective is to make your cooking and entertaining easier and more fun.
Terry Retter
Chef Wannabee

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Benefits of Cooking in Cast Iron

Many of you have heard of cast iron pans for cooking. These pan and pots are great for retaining heat, so food can be cooked evenly inside the pan. These type of cookware has many benefits and can be useful at home cooking as well outdoor cooking on grill.

Copper pans are great for retaining heat and offer similar benefits to cast iron pans, but they are much more expensive to purchase. Cast- Iron pans are much cheaper but requires seasoning and maintaining of the pan. There is also enamel coated pans and pot available. They are little more pricier than bare cast iron but one does not have to worry about seasoning and maintaining the pan.

Benefits:

1. Good heat conductor
2. Good for retaining heat, even outside temperature fluctuates
3. Can be used on stove top and oven safe
4. If you are using enamel coated pan, you can take it directly from oven to serving table
5. If seasoned properly, it works like nonstick pan
6. Enamel based pan works like nonstick without seasoning
7. Durable and strong
8. If maintained, it can last life time

Cons

1. Can rust
2. Can react to acidic food changing colors and taste of food, if left in pan too long
3. Not dishwasher safe
4. Need seasoning and maintaining

Conclusion:

Cast iron is very versatile and offers many benefits. If you spend little time seasoning and maintaining pans, they can be a great asset to any kitchen.

For many cooks, enamel coated cast iron pots and pan can be a good choice, as it gives all benefits of cast iron without the work of maintaining it. Enamel coated dutch oven are very useful for making soups, stews, bake cake in oven and it looks great on serving table too.

Want to learn more about enamel coated pot? You can visit our website for finding the best cookware guide for more useful guides, articles, reviews, and hot deals.

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Cockatiel: Burgers and toys!

BooBoo has some ground organic beef cooked in a cast iron frying pan, until the edges are slightly crisp. Then enjoy a new toy. music by Glenn Miller Pavanne



http://www.youtube.com/watch?v=IxQ-8L7Rhsg&hl=en

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Homemade Garam Masala (Curry) Adds Flavor and Zip to Recipes

Curry is a blend of spices and there are thousands of recipes for it. In some cultures, curry is almost a way of life. Garam masala is a special blend and, though it originated in India, the recipe varies from region to region. Each cook has their own twist on the spicy mixture.

So-called curry powder starts out with whole seeds and spices. The ingredients are toasted before they are ground into a powder. The grinding is done with a mortar and pestle, nutmeg grinder, or food processor.

Petrina Verma Sarkar, in her article, "The Magic Spice -- Garam Masala," thinks the blend is "the heart of most Indian dishes." According to Sarkar, curry powder tastes best when it is freshly made.

"Homemade Curry Powder," a website article by Helen Polaska, discusses the many variations of the recipe. "Because curry powder is not one spice in and of itself," she writes, "anyone who makes curry powder will probably make it different from the next person's curry powder."

Why should you make your own spice blend? First, you don't know how long the curry powder has been on the store shelf. If it has been there for months, much of the aroma and flavor will be gone. Second, you can customize the blend to suit your tastes. Third, homemade is usually cheaper.

Sylvia Windle Humphrey devotes pages to this seasoning in her cookbook, "A Matter of Taste." She says the recipes vary widely and "there are no cookbooks; girls learn from their mothers how to blend spices and arrange interesting meals." According to the author, some sprinkle curry on every food before serving a meal.

You may wish to cook the spice mixture in a little oil before adding it to a recipe. This brings out the flavors of the spices even more.

To get the best results, toast the spices in a small cast iron skillet. Do not crowd the pan. Shake the skillet to keep the spices from scorching. Continue shaking and toasting until the kitchen is filled with a tantalizing aroma and the seeds start to brown. Grind the mixture and store in a metal tin or glass jar with a tight-fitting lid.

You can buy metal spice tins at import stores. Small canning jars also work well. Personally, I wouldn't store garam masala in a plastic container because it could alter the flavor of the spices. Here are the ingredients for Humphrey's garam marsala and I added the instructions.

3 tablespoons black peppercorns

3 tablespoons whole coriander

2 1/2 tablespoons dark caraway seeds

One-inch cinnamon stick

1 tablespoon whole cloves

1 tablespoon cardamom seeds

Toast the ingredients in a small skillet. When the seeds start to brown, take the skillet off the heat, put the mixture in a small bowl, and let it cool. Use a coffee grinder to turn the mixture into a powder. Put in a tin or jar, cover tightly, and store in a cool, dark place. This homemade blend stays fresh for about two months.

Copyright 2010 by Harriet Hodgson

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30+ years. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD is available from Amazon.

Centering Corporation has published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal with 100 writing jump-starts. The company is also publishing her latest book, "The Spiritual Woman: Quotes to Refresh and Sustain Your Soul," and it will be available soon.

Hodgson has another forthcoming book, "101 Affirmations to Ease Your Grief Journey: Words of Comfort, Words from Hope," and it will be posted on Amazon shortly. Please visit her website and learn more about this busy author and grandmother.

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Best Chili Recipes - 5 Tips For Cooking Great Chili!

Chili is a metaphysical thing in the world of cooking. There are major competitions all over the United States, and believe me they can get really cutthroat. People take their chili seriously! Chili is a creation that is highly personal to the person that has created the dish. Lots of folks can work a lifetime to perfect a chili recipe and that is no joke. Just ask anyone that has ever competed in a chili cook off. If you are a newbie to the world of chili and want to get out of "the canned stuff," then welcome! Even if you are an old hat at making chili, welcome! The tips herein will do no harm and only enhance your chili experience! Lets get some tips!

Tip 1. What if your chili is too thick? What kind of chili is it? White?, Red? Beef? Chicken? If your chili is too thick do not use water to thin it out that is what everyone in the world does. Use broth instead! Water will "kill" the hard worked for flavor of your chili creation. Broth adds the liquid that you need and unlike water it also adds flavor and depth to your chili recipe!

Tip 2. What if your chili is way to thin? You could add some tomato paste to it as one way to thicken it. Try it a little bit by little bit until you achieve the consistency that you are looking for! What if the tomato paste does not make your chili thick the way you want it to? Then the next step is to try to use something like cornstarch or corn flour commonly called masa flour! You can also try the old school use of cornmeal. I like this one myself. Cornmeal gives a good texture. Some people I know in the Southern United States say to just use good old fashioned instant mashed potatoes. Not bad! It works and adds texture as well. Then the is the no calorie way to do it by using arrow root mixed with a bit of water and then added to the chili and stirred. As you can see there are many way to make your chili thicker. The choice is yours and you should experiment.

Tip 3. Most people that I know of that make chili at home just use plain old boring everyday Jalapeno's. This is fine in most cases and they do bring the "heat!" But the fact of the matter is that there is a world of different chilies out there. Anaheim, Poblano, Serrano, Sante Fe Chilies, Ancho Chilies, The very popular these days Chipotle in Adobo sauce or Chipotle powder, Cayenne, Tabascos, Thai Chili, Habanera, and Scotch Bonnets! The list can go on and on from country to country. So why not try to use more than one type of chili pepper in your chili? Change the flavor, do not settle for the mundane! Have fun!

Tip 4. first thing is first! Cook the meat! Any meat that you are using should be cooked first. Brown the meat way before you have to add the liquids to the recipe. Browning the meat aids in locking in the flavor of the meat. You do not want your meat to get soggy with the liquids from the chili recipe. I prefer to sear cook my meat. That is turn the flame up high and putting the meat in the pan of my fave the cast iron skillet and so it sizzles quick and stir it around a bit and then turn the heat down. This is a classic searing technique that locks the flavor into the meat.

Tip 5. The better the meat the better the meal! It is a fact that the better the quality of any meat or main component for a meal the better the meal. Remember that is it quality over quantity! Just because you can get some meats cheap and get lot's of it does not mean that it is quality meat and that you will get a quality meal. If you have to use a cheaper meat that is less tender then expect to cook your chili longer to soften it up and consider using a meat tenderizer on it to aid in the softening of the cheaper cuts and cook the chili longer and you should be OK. In the long run if you can afford to get the better cuts then I always day do it!

We have looked at 5 Tips For Cooking Great Chili. I hope that you have enjoyed reading this information. If you would like to learn more about chili cooking and chili recipes then please visit: http://bestchilirecipes.net/.

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