Here you will find some tips and tricks for the kitchen. Have a great idea or tip? Let me share it with others. Send it to domesticallysimple@yahoo.com
From Reader Carrie:
Here are some of my hints & tips:
- I buy fresh chicken breasts at Sam’s Club. When I get home I dice all the meat and cook in a large electric skillet. When cooled I measure out 2 cups of cooked diced chicken breasts and freeze in quart size freezer bags. Why 2 cups? Most of my casseroles call for 2 cups cooked diced chicken. This helps cut down the prep time for the chicken skillet, stir fry, or casserole dishes. It’s also handy to just warm up and give to the kids for lunch (with some dipping sauce – bbq).
- In the summer when I get an abundance of green peppers I clean and quarter or slice green peppers, layer between wax paper on a cookie sheet, a freeze overnight. The next morning I place into freezer Ziploc bags, labeled and dated and when needed take out, let needed amount slightly thaw, then cut to appropriate size. We add them to spaghetti sauce (to sneak in green veggies), stir-fry, casseroles, and eggs/omelets.
- Also in the summer I will freeze in layers (individually) on waxed paper overnight: blueberries and slice strawberries. Then use for smoothies, muffins, or pancakes. I also do this with onions but I make sure not to do it with other items to ensure not to make everything else smell/taste like onions.
- Egg slicer works well for slicing strawberries, and is just ok for tomato(e)s.
- Wheeled pizza cutter works well for cutting pancakes.
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