How to Bake Chicken Breasts to Be Shredded
Shredded chicken is is handy to use for salads and sandwiches, burritos and enchiladas, pizza toppings, hearty pot pies, baked pasta dishes and quick-to-cook soups.
Read more →Food & Nutrition: Culinary Techniques, Diets & Metabolic Health
Nutritional health is achieved through the therapeutic use of whole foods, safe culinary preparation, and understanding the metabolic impacts of specific dietary frameworks and ingredients.
How to Cook Boneless, Skinless Chicken Breasts in a Slow Cooker
Use a slow cooker or Crock-Pot to make moist and flavorful boneless, skinless chicken breasts without drying out the meat or adding any unnecessary fat.
Read more →
Alternative Uses for Pancake Mix
Pancake mix is essentially flour, baking soda and a little salt blended together in the perfect proportions to quickly whip up a batter for pancakes and waffles. It's also a handy starter for many other recipes, both sweet and savory, that include a basic batter.
Read more →
How to Cook Chicken Wings by Boiling First
Chicken wings are generally not a healthy food, but the total number of calories and amount of fat per wing can be considerably reduced by choosing a relatively healthful cooking method. One chicken wing, floured and fried, contains roughly 103 calories and 7 grams of fat.
Read more →
How to Oven Bake Chicken Tenders in a Foil Tent
Unbreaded chicken breast tenders are a sensible choice for a healthful, low fat chicken dish, providing about 142 calories, 3 grams of fat and 27 grams of protein per 3-ounce serving.
Read more →
Can Kids Eat Foods Made With Cooking Wine?
Cooking with wine presents a conundrum for parents, whose instinct is to never let a child consume wine or other alcoholic beverages. Many recipes call for cooking wine, which enhances the flavor of sauces and gravies. Wine is also used in marinades, as a basting liquid and to deglaze a pan.
Read more →
How to Make a Cucumber Last Longer After I Cut It
The American Dietetic Association calls cucumbers a good source of vitamin K as well as vitamin C and potassium. With only 8 calories per half-cup, crunchy, fresh cucumbers are a good choice for a healthy snack and a nice, fat-free addition to salads.
Read more →
How to Cook Pork Chops in a Crock-Pot
Pork chops are a versatile cut of meat, suitable for pretty much any cooking method you desire, including a long, slow session in a Crock-Pot.
Read more →
How to Cook Mangetout
Mangetout, also called snow peas, get their name -- translated from French, it means "eat all" -- from their characteristic edible pods. Technically unripe, the pods and their undeveloped peas are eaten together, either raw and crunchy or cooked to soften and sweeten but still retain a little bite.
Read more →
How to Use a Jar of Pesto Sauce to Make Creamy Pesto
Instead of facing the oh-so-difficult choice between pesto sauce or a creamy sauce for pasta, enrich store-bought pesto from a jar with buttery, cheesy or creamy ingredients. You can then enjoy the flavors and textures of both.
Read more →
How to Cook Japanese Sweet Carrots
The sweet, glazed carrot side dish often served in Japanese restaurants couldn't be easier to recreate at home with only a handful of pantry staples.
Read more →
How to Cook Fresh Purple Beans
Fresh purple beans, with their gorgeous hues ranging from violet to aubergine, contrasting dramatically with a green interior when cut, have enticed many a farmer's market shopper. These pretty beans have also disappointed anyone who thought that their color would remain when cooked.
Read more →