The Top Tomatoes

 

When you are a new cook like my niece, Madison, the different types of fresh produce at the store can be intimidating.  Madison wanted a tomato to slice and use on the sub style sandwich she was planning to make and didn't know which tomato to choose. 
 
There are thousands of different types of tomatoes.  They come in all kinds of shapes, colors, and sizes.  But the top thee you will find in your local grocery store are as follows.

1.  Beefsteak Tomato: Is a large tomato, sometimes weighting between 1 and 2 pounds each.  Often any large tomato is called a Beefsteak.  They have a sweet flavor and a meaty texture like their name suggests.  It is a perfect tomato to slice and use on your sandwich.

2.  Cherry Tomatoes:  My favorite salad topper!  They are sweeter than other varieties.  They have been popular in the United States since at least the early 1900's.

4.  Roma or Plum Tomatoes:  Are slightly elongated, and have a firm flesh, little juice, and few seeds. They are ideal for making tomato sauce and paste.

My favorite tomato tip:  

Tomatoes will keep longer if stored stem end down.

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

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for my Slow Cooker Salsa recipe! 

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Slow Cooker Pineapple Teriyaki Chicken

4 to 6 boneless, skinless chicken breast, cut into bite size pieces
1 small green pepper, chopped
1/2 medium onion, chopped
1 (20 ounce) can pineapple tidbits, drained
1 (11.8 ounce) bottle Teriyaki Baste and Glaze

Place chicken in slow cooker sprayed with cooking spray.  

Add green pepper, onion, and pineapple. 

 Pour Teriyaki sauce over top.  

Cover with the lid.  

 

Cook on low 6 to 8 hours.  Serve over rice.

This recipe was a hit when I tested it on our church Youth Group!  Those kids are great taste testers.  I chopped all of the ingredients needed for this recipe the night before, then in the morning it took less than five minutes to assemble.  Now that is My Kind of Cooking!

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

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Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Chicken Tip

I hate to cut raw chicken, but to make the task easier I use this simple trick.  

To cut raw chicken with ease, partially freeze or thaw your chicken.  This allows you to quickly cut uniformed size pieces for even cooking in recipes.  

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Friday,
for my Slow Cooker
Pineapple Teriyaki Chicken recipe!

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Malted Milk Cake

1 (16.25 ounce) box white cake mix
1 cup Malted Milk powder
Milk
1 (16 ounce) container Milk Chocolate Frosting
1 cup crushed malted milk balls

In large mixing bowl, combine dry cake mix and Malted Milk powder.  Mix well.  

Prepare cake mix according to directions on the box, exchanging equal amounts of milk for the water that is called for in the directions.  Mix well.

Bake according to package directions.  Cool cake.

 Frost with Milk Chocolate Frosting and garnish with crushed malted milk balls.

I can't eat malted milk balls without thinking of my sister, Shelley.  When we go to the movies together, we share a box of the tasty treats.

  My sister and best friend, Shelley, and I on a VERY early flight to New York.

My sister lives in Florida and I live in New Mexico.  I am really missing her, and I called her while I was making the cake.  She plans to bake the cake this weekend.  Eat a piece for me Shelley!  I love you and will see you soon!

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Cake Pan Tip

I love to bake cakes!  Not only are they tasty, they are a crowd pleaser, and a sure thing when you need to take something to a potluck or when bringing dessert to a friends house.  When I bake a white, yellow, or other light colored cakes, I dust the pan with flour so the cake releases nicely from the pan. 

 When I bake a chocolate cake, I use the tip my mother taught me when I a kid helping in the kitchen.  Instead of using flour to dust the pan, use cocoa powder.  It gives you the same result without the unsightly white ring around your cake.

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Friday,
for my Malted Milk Cake!

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Elote

1 (12 ounce) package steam in the bag frozen corn
1/2 cup grated Parmesan cheese
1/4 cup butter
1/4 cup sour cream
1/4 cup water
1/4 teaspoon cayenne pepper or to taste

Prepare the corn according to package directions.  In large saucepan, combine all ingredients. Mix well. Cook over medium heat until cooked through.

This is my new favorite corn dish!  It is creamy, with just a little heat from the cayenne pepper. It is also super quick to make.

When I was in Chihuahua, Mexico last week our friend Luis took us to a little stand for Elote also known as Corn in a Cup.  It is a street food that you can customize to suit your tastes.  Instead of the sour cream I used in this recipe, they gave you the option of using mayonnaise instead.  They also added a squeeze of lime to the corn.  You can spice it up with as much cayenne pepper as your taste buds can handle.

 This is how the Elote looks when it is served to you.  You mix it before eating it.

 

My husband ordered the corn mixture on to of potato chips. You start by cutting one side of the bag of chips.  Next comes a generous amount of nacho cheese. Followed by cooked corn, and heaping amounts of grated cheese.  It is finally topped off with another layer of nacho cheese and a sprinkle of the grated cheese.  He loved it!

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Chihuahua, Mexico Trip

We just returned from a trip to Chihuahua, Mexico with Passion Play Ministries International.  While we were there, we went to our friend Luis' restaurant.

Our friend Luis and two members of his staff.

I wish I could have had more than one meal at his wonderful place because I would love to have tried more dishes off his menu.

Luis' restaurant was a very busy place.  Lots of locals filled the tables as we sampled the delicious breakfast dishes that he offers.

 

If you are ever in Chihuahua, Mexico be sure to stop by Luis' restaurant and tell him Linda sent you!

"La Esquina del Sur" "South Corner" Fuentes Mares, Marmol Vigo, Chihuahua, Mexico.

To see more pictures of the foods we ate while in Mexico, visit my Facebook page.

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Friday,
for my shortcut Elote recipe!
Elote is a Mexican street food.

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!