Sunburst squash are a heritage variety of summer squash related to the pattypan squash. The sunburst varietal is short and round, with slightly scalloped edges and a characteristic orange-yellow color. Use sunburst squash in any recipe that calls for summer squash.
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Lemon pepper is a well-known seasoning that home cooks can apply to everything from chicken to fish. Lemon pepper seasoning is widely used because its sweet lemon flavor is the perfect foil for the zing of the pepper. Those same flavors work well when enjoyed in a zesty, tangy lemon pepper sauce.
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Instant rice is pre-cooked rice that has been dehydrated. When you cook instant rice, you are really reconstituting it and warming it.
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Fruits and vegetables are the cornerstone of the Nutrisystem diet; you cannot do the diet without eating them. Consuming fruits and vegetables is associated with a lower incidence of diabetes, which is important for obese dieters who are at risk for diabetes.
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Heel roast, also known as heel of round, isn't a cut of meat that you often find in the grocery store because it is often reserved after butchering to make beef stock or for use as stew meat. However, if you can find it, you can braise it as a pot roast.
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Chicken nuggets are a childhood favorite that many adults continue to enjoy into their college years and beyond because they are so quick and easy to make. Few convenience foods beat the savory taste of the crispy coating and the tender chicken inside of the nugget.
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Don't toss that marinade after you have used it; you can boil the marinade to reduce it and then use it as a sauce. The advantage of doing this is that the sauce will complement the layer of flavor that you have already created with the chicken marinade, as well as add additional moisture and texture to the meal.
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If you love the taste of grilled or roasted shrimp and are looking for an extra-easy way to prepare them, try wrapping them in aluminum foil and grilling them. The beauty of cooking shrimp in is that it's difficult to overcook them on the grill or in the oven.
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There are dozens of well-loved ways to fix chicken -- fried, grilled, baked or in a soup. One elegant way to make chicken is to poach it in court bouillon, which is a sauce designed specifically for poaching that is made from white wine, vegetables and pepper.
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Any good Southerner knows what a ham hock is and what it is used for. However, if you aren't familiar with them, ham hocks are the lower legs of the cow that have the rind, bone, fat and lean meat.
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You planned to grill steaks on your outdoor grill, but now it is raining. You might think that you can't grill those thick, juicy rib eyes on your George Foreman Grill, but with some adjustments to cooking time, the meat can come out just as delicious and juicy on your Foreman Grill as it would on your backyard grill.
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Hoisin sauce is made from vinegar, sugar, soy, chile peppers and garlic, a combination of ingredients which gives it a sweet and slightly spicy flavor. Hoisin is usually served as a condiment, but if you love its flavor, you can add it to stir fry in place of a more traditional stir fry sauce.
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In the United States, Americans don't typically eat the head meat of any animal, much less the entire head. However, for centuries the Chinese and the French have eaten entire shrimp, claiming that the head is the tastiest part of the shrimp.
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If you find that the flavor of lamb is too strong for you, don't give up hope for enjoying it yet. Lamb sausage combines lamb meat with herbs and spices, such as rosemary, thyme, garlic, allspice and cumin, to temper the assertive flavor of the lamb and bring out its rich, juicy texture.
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Many home cooks avoid purchasing and cooking live shellfish and crustaceans because they don't know how to prepare them, they are afraid of food-borne illness or even because they don't want to kill the animal during the cooking process.
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Goat is eaten in Africa and all over the Caribbean, but most Americans cringe when you mention eating goat meat. Well, they are missing out because like lamb, goat has a pleasant, slightly pungent, flavor that is best brought out by grilling the meat slowly at low temperatures.
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You might have heard the old adage that you cannot cook meat in the microwave. Not only is this not true, but sometimes it is just necessary. When you are traveling, for example, and you would like to enjoy a juicy steak, you may have no choice but to microwave your minute steak.
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Salting is a traditional way to preserve fish, and herring is often salted because it spoils very rapidly. Salted herring is most often associated with Scandinavia, where herring has been a traditional part of the diet for centuries.
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Sport fishermen know that cobia is a fish that is notoriously difficult to catch. The fish can weigh up to 100 lbs. and they put up such a fight that they break lines or burst through nets. If you do manage to catch one, you are in for a real treat, because the sweet, almost nutty, flavor of cobia is unrivaled.
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Tangy sauerkraut seems to be made for the crock pot. The sauerkraut cooks slowly, releasing its savory liquid and flavoring all of the other ingredients in the crock pot. Cooking sauerkraut in a crock pot is as simple as rinsing the sauerkraut and putting it in the slow cooker. The crock pot does the rest of the work.
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