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Cook Yourself Thin – Skinny Meals You Can Make in Minutes is exactly about what the title suggests. It’s a book full of delicious recipes which would make you lose weight without sacrificing the taste of your food. I was a little apprehensive at first when I saw the book, because it’s all been said before, all been promised before, and amidst those promises of weight loss “in just a few weeks!” most of the recipes, products, exercise machines and routines, just don’t work for everyone.

Another doubt I have came from the “easy recipes” that the book promises to do. As I’ve said, I’ve tried other recipes before, and either the ingredients are expensive or hard to find, or the easy ones don’t taste good enough to indulge in. It was a very doubtful start for me, but still there was something about Cook Yourself Thin that made me want to buy it.

After taking the book home, I immediately tried out a meal I’ve always loved: lasagna. I figured, since I know how to make one, then adjusting to the kind of cooking the cookbook provides would be easier for me. It started out a little rocky, since some of the ingredients listed were indeed a little bit hard to find. Nonetheless, I pursued, just to confirm to myself that what I was doing was a bad idea. But after I followed all the instructions, and I sampled my finished product, I was surprised at how good my lasagna was! The most astonishing part was that when I checked the time, I had indeed done it in a matter of minutes. 20 minutes to be exact.

Cook Yourself Thin – Skinny Meals You Can Make in Minutes has only been with me for a week, but day after day I’m finding something amazing to do in the kitchen. I don’t know what made me buy it in the first place, but I did despite my doubt about anything that has to do with losing weight the easy way. I can honestly say that among all the cookbooks I own, I’m finding Cook Yourself Thin to be on the top of the list of the most helpful and most effective in fulfilling its promise of weight loss. Not only are the recipes sure to make you lose weight, they are healthy and delicious too. The meals are a complete package, and I’m happy that I was able to get a copy of Cook Yourself Thin when the store still had some.

For more information, check other Cook Yourself Thin – Skinny Meals You Can Make in Minutes – Book Review,

Erika Ayala works part time for a consumer review company.

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Silverstone by Farberware Culinary Colors 12-Inch Open Skillet, Silver SilverStone: 20674 Enjoy stunning good looks and durability with this Skillet from the Culinary Colors Series cookware from Silverstone. Durable scratch-resistant nonstick allows for easy food release and clean up. The anti-warp prism base ensures the cookware maintains its shape and provides even heating. The metallic finished nonstick exterior is easy to clean, and looks great. Measures 12-in. in diameter. Oven-safe up to 350??F.
Silverstone by Farberware Culinary Colors 12-Inch Open Skillet, Silver

• Silverstone by Farberware Culinary Colors 10-Inch Open Skillet, Silver
• Silverstone by Farberware Culinary Colors 8-Inch Open Skillet, Silver

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Whenever I hear the word “walleye,” I think of Minnesota and cold northern lakes. I picture men huddled in fishing shacks, drinking peppermint schnapps while dropping lines through holes cut in the ice.

These images and others are no doubt due to my rapt listening every week to “Prairie Home Companion,” but I don’t think they’re far off the mark. For walleye is a quintessential northern fish–in fact, it’s Minnesota’s official state fish. It is also found in other northern-tier states as well as throughout most of Canada.

A few trivia facts about walleye: The name comes from the fact that the eyes of walleyes “glow” by reflecting light, much as a cat’s eyes do. Walleyes can grow up to about 15 pounds in weight and reach two-and-a-half feet in length. Walleyes are nocturnal fish, feeding at night, which is when anglers are most likely to try to catch them.

Walleye is a prize game fish, but it is also caught commercially and processed into fillets. The flesh of walleye is definitely good eating–white, firm and tasty. Some people consider it to be the best-tasting of all freshwater fish.

You can cook walleye fillets using any recipe that you would for other species of white fish. Here are two that I like.

Grilled Walleye

Ingredients

2 pounds walleye fillets

1/2 cup lemon juice

1/2 cup lime juice

1 teaspoon garlic salt

1 teaspoon lemon pepper

1 teaspoon crushed rosemary

1/4 cup melted butter

2 tablespoons horseradish

Directions

1. In a pan large enough to accommodate the fillets, mix lemon juice, lime juice and garlic salt.

2. Lay the fillets in the pan to coat one side, then turn to coat the other side. Cover pan with plastic wrap and place in refrigerator for 1 hour to marinate the fish.

3. Remove fillets from the pan and sprinkle them with lemon pepper and rosemary.

4. Cook over hot barbecue grill for 8 to 10 minutes (4 to 5 minutes per side).

5. Stir horseradish into melted butter in a bowl, then spoon this mixture over the walleye fillets and serve.

Broiled Walleye

Ingredients

2 pounds walleye fillets

2 tablespoons lemon juice

2 tablespoons lime juice

4 cloves garlic, minced

2 tablespoons olive oil

4 tablespoons dry white wine

1/4 teaspoon parsley flakes

1/4 teaspoon crushed rosemary

Directions

1. Blend lemon juice, lime juice, garlic, olive oil, wine, parsley and rosemary together until they form a kind of paste.

2. Place fish on broiler and brush with the paste. Broil fillets 20 to 30 minutes (10 to 15 minutes per side). Serve, garnishing as you wish with paprika, lemon wedges, etc.

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah’s article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

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To cook a turkey to perfection the rule typically is 15 minutes of cooking time per pound at 350 degrees. Or you can cook it @ 325 for 20 minutes per pound.

Year after year I cooked my turkey the same way, continuously checking it until it was finally done. But it was never consistent, while some parts were done, other parts were either pink or over done.

Until a few years ago, when I decided to try something different. Rather than trying to figure all that out what I decided to do is prepare the turkey the night before with my special glaze of honey, orange juice and brown sugar. Use equal parts of each.

First I separate the skin from the breast so I can put my rub of garlic, onion, salt, pepper and a tablespoon or two of Italian dressing. Again, I use equal parts of each condiment.

I rub it into the meat under the skin, and I pour the glaze all over the top of it, then I tightly wrap it up in foil. Cook it on it’s stomach so the juices drain down in to the white meat of the breast.

I place it in the oven @ 150 degrees and slowly cook it all night long. There’s no timing, no weighing the turkey, per minute by oven temperature and no continuously checking to see if it’s over done.

Voila, you will wake up to the heavenly aroma of a perfectly cooked turkey every time! Now just check it to make sure it’s done. You need to flip it on it’s back and give it a little more time without the foil to brown the skin on the breast nice and evenly.

It’s usually ready by 8am, and you won’t even need to carve it, because the meat is so tender and juicy that it falls right off the bone.

MMM, MMM, MMM, Bon Appetit!

How you cook a turkey is entirely up to you. You can choose to do it the same way year after year or you can dare to try something new this year. Just have fun with it, enjoy yourself and include your children in the tradition of ‘how you cook the turkey’ so they will continue doing it with their families. That is really what it is all about… Happy Thanksgiving!

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Innova Classicor 11-Piece Stainless Steel Cookware Set with Lids I Love these pots. They clean up very well. Don’t know why the other review says they had burnt food. I have an electric stove maybe that is the difference. The only problem is that the glass covers sometimes have water pooled under the handle and I need to unscrew it a little to release the fluid. other wise quite happy with the quality. Innova: 29018 Exquisitely designed to complement your cooking and your kitchen! Beautiful cookware crafted of heavy gauge 18/10 stainless steel with tempered clear glass lids for easy viewing while cooking. Heavy gauge stainless steel knobs and permanently welded, heavy gauge handles for durability and long life. Bottoms have an aluminum inner core for even heating with no “hot spots”. All are oven proof, dishwasher safe and easy to clean! Comes with a 25 year warranty. The incredibly tough non-stick coating on the fry pans is guaranteed not to wear off, peel off or scrape off for 25 years! So tough, you can use metal utensils!
This set includes a 1 qt., 2 qt., and a 3 qt. covered saucepan, a 5.5 qt covered dutch oven, an 8″ and a 10″ non-stick fry pan, and a 2 qt. steamer insert. Lids are interchangeable. . A restocking fee will be deducted if this item is returned.
Innova Classicor 11-Piece Stainless Steel Cookware Set with Lids

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Teaching your child how to cook is a wonderful gift that your child will never forget. Encouraging them to fix their own meals sometimes is not a bad idea. Children need to be able to establish their own unique style and they can do that when they cook.

When your child is old enough you can allow them to help you in the kitchen. This can be fun and interesting to them, depending on the age. If you start too soon it may cause your child to consider meal preparation a time to play. You need to start teaching them when you think they are ready to learn and they can learn the safety that is involved with cooking. Teaching your child to cook can give them a gift that can last a lifetime as they will always remember what you taught them.

First start to teach your child the basics of cooking; measuring, pouring, mixing, and following a recipe. You also need to teach them the dangers in the kitchen, such as getting burned on the stove as well as getting cut when using a knife. Teach them that the handles need to be turned inward when cooking and when cutting you need to keep your fingers tucked underneath so you won’t accidentally cut their fingers.

Next, allow them to assist you in preparing for a recipe. Read it out loud and then follow the recipe so they can see that the end result is what you can eat. Make sure to tell them that sometimes mistakes happen and recipes do not always turn out the way that they are supposed to. When that happens you must start over.

Preparing a recipe from start to finish will make them understand how things are made. Let them help to measure all ingredients both dry and wet. Adding them together should be done according to the recipe. Allow your child to start something simple, like a cup cake recipe or a dish that calls for minimal ingredients and steps to prepare. Your children will be happy that they were able to accomplish this new task. Later you can allow them to prepare something for someone else to eat. This will teach them to take pride in their new ability and be careful of how the food is prepared. Make them a copy of all the recipes that you make together or they fix on their own. Keep it in a book that they can hold on to forever. As they get older, they can look back on that recipe and feel happy and content as they remember the memory they made with you.

Allowing your child to cook can teach your child to become confident in them selves. Cooking can be a great stress reliever as well as a great way to provide for themselves and their family in the future. It’s also a hobby that they can share with all their friends. Teaching your child to cook is a priceless gift.

Get more information regarding children

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“Grouper” refers to a number of different, but related, large fish notable for their stout bodies and big mouths.

Sport fishermen love groupers. Bottom dwellers, these fish pose a particular challenge because they like to back themselves in amongst rocks and debris on the ocean floor. They will do this even after they have been hooked, so the fisherman has to carefully “work” it out without snagging or snapping the line on something.

Normally, you would have to go about 20 miles offshore to find the best grounds for fishing grouper. In recent years, though, the development of artificial reefs off the Atlantic and Gulf coasts of the U.S. have brought groupers, in large numbers, closer to land.

Groupers are also being farmed in some areas now. So while some types of fish are becoming scarcer or even disappearing from market shelves, grouper is actually being seen more often. This is a welcome development, because groupers are good eating.

Try grilling or baking grouper. The following recipes–one for grilling, the other for baking–are easy and delicious.

Grilled Grouper

Ingredients

2 lbs. fresh grouper fillets

1 jar fancy mustard

1 tablespoon grated onion

1/2 tsp. salt

1/2 tsp. coase-ground black pepper

Directions

Mix mustard, onion, salt and pepper. Coat the fillets with this mixture and marinate for 1 to 2 hours in the refrigerator. Remove fillets from fridge and place on a hot grill. Cook the grouper until done, turning once during the grilling. (Note: 1-inch-thick fillets will take approximately 13 minutes to cook. Thinner fillets will take less time.)

Baked Grouper

Ingredients

1 stick butter or margarine

Juice of 1freshly squeezed lemon

2 lbs. grouper fillets (fresh or frozen)

1 cup bread crumbs

1/4 cup parmesan cheese

1 tablespoon fresh lemon juice

Directions

1. Melt the butter or margarine in a baking pan. Pour the lemon juice into the butter or margarine and mix well.

2. Lay the grouper fillets in the pan, coating one side with the butter-lemon juice mix; then turn and coat the other side.

3. Spread bread crumbs over the fish.

4. Bake at 360 degrees for 15 to 25 minutes; fish is done when it can be easily flaked with a fork.

Whether grilled or baked, grouper goes well served on a bed of rice. Add lemon slices or sliced almonds for a special touch.

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah’s article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

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If you are looking for good ways to spice up your dishes, there are a number of ingredients you can add to perk up your dishes. Wine is a quick and easy way to spark up your dishes without a lot of effort.

There are a number of different types of wines that you can use that are technically classified as cooking wines. Some people are not too keen on cooking with one because they don’t actually drink wine. The one factor that you should understand is that cooking with wine usually means that it will cook out of the dish. This means that when you are cooking with the wine, you will get the flavor of the wine, but none of the alcohol content. This is a helpful tip to understand for those who are not in favor of using wine in their food. You should also realize that once the alcohol has cooked off your food, you will get even more of the flavor of the wine because it will be concentrated in the dish without the alcohol.

Wine can be a pick-me-up for any dish that you are making because it will add a tangy flavor to the food. There are numerous different varieties of wines that you can use in your dishes. One of the most important factors to consider when choosing a wine to cook with is never use wine that is labeled as cooking wine. In grocery stores, certain wines are labeled as cooking wines because they have salt added to the flavor of the wine, and this you don’t want. You want to have a full bodied wine that has its own flavors that will layer well with the seasonings you already have.

There are three types of wines that you can use to cook with: red wine, white wine, fortified wines. Between the red and white wines, there are many different varieties that you have to choose from. You should start out with a basic red wine, and add it to a dish. Once you have tasted the food, you can always go back and add different amounts of different types of wines for flavors. Wines are generally pared with a sauce for a meat of some kind. You can also choose to add it directly to the seasoning of the meat.

Fortified wines are basically wines that have extra alcohol added before the aging process begins. Wines in this category are ones such as Sherry, Port, and Vermouth. If you are not an alcohol drinker, it is suggested that you start with a red or white wine before moving to a fortified wine. These types of wines will provide a strong amount of flavor when added to any meal.

For more information, contact the CD Kitchen at http://www.cdkitchen.com

Joseph Devine

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Turkey is a dish most people ignore until around the time of thanksgiving, but it is actually a tasty, and healthy meat that can be enjoyed at any time of the year. Turkey is ideal for sandwiches, stir frys, salads, and lots of other dishes, and is a good alternative to chicken when you fancy a change, but want to stick with white meats.

The cooking time of a turkey breast depends mostly on its size – bigger portions of meat take longer to cook. Other factors that affect the cooking time include the ratio of meat to bone, and whether or not you are trying to cook from frozen. Another thing to consider is the kind of marinade used, and the cooking method that you plan to use.

What Internal Temperature?

There is no shortage of experienced cooks and top-notch cookbooks that give you their best guesstimate for the ideal turkey breast cooking time. Usually, they will explain that is depends on the size of the piece. However, the best way of getting the roasting done just right is to buy a cooking thermometer and use it to check the turkey regularly to see if the internal temperature has reached 170 degrees Fahrenheit. As soon as the cooking thermometer register 170 degrees, not only is your turkey safe to eat, it is also deliciously moist and tender. There are different methods that you can use to cook turkey, and you have a choice in the pan to use too, but shallow roasting pans are the best bet for cooking turkey breast every time.

Usually turkey breast is served without stuffing, however some people prefer to stuff bigger portions. An 8 pound portion is ideal for stuffing with some of your favorite herbs and spices. Usually for a 2 or 3 pound turkey people cook them for 1 and a half to two hours at 325 degrees Fahrenheit, with 4 to 6 pound breasts taking 2 and a half to three hours, and an 8 pound portion taking 3 and a half hours.

An Easy Recipe

Turkey breasts can easily become a staple of your diet, and you need not get bored of them if you add a little zing to the recipe – a citrus turkey breast sandwich is a great snack for example. Just add some jalapeno paste, lime juice, orange juice, garlic, and onion paste to a marinade – roast the breast, and shred or slice before adding to sandwiches for a healthy and tasty lunch option.

Learn more about turkey breast cooking time. Dinner time does not have to be stressful. Sign up for our FREE report with reduce stress tips for busy moms!

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One of the simple pleasures of life is sharing a meal with a large group of compatible people, whether they be friends or family. Meals are a special delight when they involve a dozen, two dozen, or even more folks seated at a large dining table or around picnic tables, perhaps on a screened porch or under a picnic pavilion.

Cooking for a crowd is not the problem that many first-timers imagine it to be, but it is different. It does require a number of skills in addition to whatever natural cooking skills you might possess.

The number one rule for cooking for a crowd: Plan! Plan everything. Your culinary production will definitely be much more time-consuming than cooking for your immediate family or for dinner guests. Make sure you can devote a solid block of hours to the actual cooking and serving. Planning and buying for the big day could require several full afternoons.

Another rule is to keep hot food hot. Unless it’s for a picnic where people expect most dishes to be served cold, you will want to ensure that the food reaches the table warm (at least). Decide ahead of time how you will do this.

Here’s something else to consider: How much space do you have for cooking? Cooking for a crowd can become unimaginably stressful if your kitchen area is so small that you and your helpers are continually bumping in to one another. If your cooking space is too small, you might want to reconsider even taking on the job in the first place.

Among the most rewarding types of events to cook for is the family reunion. Well ahead of time, put out the word that you’re looking for people to contribute their favorite family recipes. Food tastes often run in families, which makes it easier to prepare a meal that almost everyone will enjoy. (There are always those cantankerous souls, though, who rebel against all family traditions–including beloved dishes. Such is family!)

I come from Louisiana, where cooking for a crowd is almost a performance art. It is also a place where summer usually stretches out many months, affording plenty of opportunities for picnics and other outdoor occasions where good food is the center of attention. Being responsible for feeding a multitude of mouths is something that I truly enjoy. But even if it is not your forte, believe me, you can pull it off–and maybe even win applause. Remember: Plan!

Who knows? If you find that cooking for a crowd turns out to be something you’re good at and that you enjoy, you could try doing it for a living. It is how many professional caterers got their start.

Sarah Sandori is the food and entertaining columnist for the Solid Gold Info Writers Consortium. Have you ever wanted to be able to exactly duplicate a favorite dish from a favorite restaurant? Check out Sarah’s article where she reveals her source for the most mouth-watering secret restaurant recipes in America: http://www.solid-gold.info/most-wanted-recipes.html

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