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A comprehensive guide to how to cook the perfect turkey. This includes step-by-step instructions and helpful hints you’ll need for your own try at perfection.

A step by step guide to avoiding a dry, over-cooked turkey.

1. First of all, buy your turkey! Don't leave this to the last minute, as you will find that all the best ones will have gone in the run up to the festive season. It is quite acceptable to buy a frozen turkey, but do make sure you have enough room in your freezer to store it.

2. The size of turkey you choose depends how many people you want to feed, and how greedy they are! As a general rule, around 500g of turkey meat per person is about right, although you should allow more if you would like to have some leftover meat to form the basis of other meals over the holidays. Make sure you don't buy a bird that is too big for your oven - remember you will have other things you want to cook at the same time.

3. If you have bought a frozen turkey, you will need to allow plenty of time for it to defrost. Otherwise you may find yourself frantically dousing it in the bath to try to bring it to room temperature! Remember that it will take much longer to defrost if you place it in the fridge - allow up to twelve hours per kilogram.

4. The night before you want to cook the turkey, rinse it with cold water and then dry it with kitchen paper or a clean tea towel. Put it into a roasting tray to prevent unhygienic drips, and place it uncovered into the fridge. This dries the skin out and means that you should end up with a lovely crispy skin when you cook it.

5. On the day you wish to roast your turkey, make sure you take it out of the fridge a couple of hours before you want to start cooking to bring it back up to room temperature. If you forget, make sure you add extra time onto the cooking time and be especially vigilant when testing it to see if it is done.

6. The cooking times given assume that the bird is not stuffed. It is far easier to cook your stuffing in a separate tray in the oven rather than risk an under-cooked bird by placing the stuffing inside it. However, it is a good idea to place an onion, a lemon, an orange or a cored apple inside the turkey, as this helps speed up the cooking time as well as imparting a subtle flavour. You may also wish to stuff some fresh herbs into the cavity if you have any to hand.

7. Rub the outside of the turkey with unsalted butter at room temperature. This step is not essential, but it adds a rich flavour and also helps keep the meat moist. It is also a good idea to cook the turkey breastside down, as this also helps prevent it from drying out. Turn it the right way up around 30 minutes before the end of the cooking time so that the breast can brown.

8. You should allow 20 minutes cooking time per kilogram at 190 C or Gas Mark 5. On top of this, add a further 70 minutes of cooking time for birds under 4 kilograms, or a further 90 minutes for those over 4 kilograms. This means a 3 kg bird to feed around six people would need at least 2 hours and 10 minutes.

9. Remember that all ovens are different, and these are simply guidelines. If you have a lot of other trays in the oven or if you have to keep opening the oven door, the turkey will take longer. It is vital to test that it is properly cooked by inserting a knife or skewer into the thigh and checking that the juices run clear.

10. Let the bird rest once you have removed it from the oven so that it remains juicy - if you carve it immediately the juices will just run out onto your carving dish and be lost. Cover the turkey with a loose layer of tin foil for at least 20 minutes before you eat it - it should stay warm for around an hour, which can be invaluable time for getting everything else ready.

So there you have it: the perfect turkey. Now all you have to do is worry about the trimmings!

Why not whip up a few mince pies for afterwards?

Wondering what to do with that can of pumpkin puree in your pantry? Here are a few recipes to get you started!

Pumpkin isn’t just for pies and centerpieces. Add spices to sweet or savory pumpkin recipes for nutritious breakfast and dinner dishes, starting with these easy recipes.

The humble pumpkin doesn’t get much credit. Carved into a jack-o-lantern, pumpkins are symbols of Halloween. But the smaller, edible pumpkins (called sugar or pie pumpkins) are nutritious vegetables and a member of the squash family. Substitute cooked sugar pumpkin for other winter squash (especially butternut or acorn) in recipes.

Pumpkin is a Nutritious Vegetable

Pumpkin is a healthy choice. It is low in calories, high in fiber, and full of essential antioxidants, including beta-carotene (the precursor to vitamin A). Nutrition experts recommend eating green leafy vegetables and orange vegetables every day. Why not include some pumpkin?

Pumpkin seeds and their oil are rich in highly polyunsaturated omega-6 fats. The seeds of both decorative and sugar pumpkins make a delicious snack – learn how to cook and season them.

Flavors that Complement Pumpkin

Pumpkin pies are by far the most popular use of pumpkins, but the flavor of pumpkin goes well with savory spices too.

Sweet Spices:

 Cinnamon
 Ginger
 Nutmeg
 Allspice
 Cloves

Savory Spices:

 Curry
 Cumin
 Chili
 Hot spices (hot peppers, paprika, cayenne)

Using Canned Pumpkin

Unless you’re making pie, choose plain canned pumpkin rather than pumpkin pie filling.

Using Fresh Pumpkin

The fresh pumpkins sold for carving are large and not suitable for cooking. Look instead for the smaller sugar pumpkins in the produce section of grocery stores.

Fresh pumpkin, like other winter squash, is harvested during the fall. They will keep well into the winter if kept cool and dry.

Cook fresh sugar pumpkin as for other winter squash; omitting brown sugar and butter/margarine.

Easy Pumpkin Recipes

Use pumpkin in baked goods, breakfast foods, snacks, dinner and desserts. Here are some easy pumpkin recipes:

 pumpkin pie spice (two recipes)
 pumpkin oatmeal
 pumpkin yogurt

Pumpkin Pie Spice Recipes

Use either of these recipes in place of store bought pumpkin pie spice, or as a basis for sweet pumpkin recipes. Store mixes in a tightly-sealed glass jar.

Pumpkin Spice with Nutmeg

Makes 8 tsp.

 4 tsp. cinnamon
 2 tsp. ground ginger
 1 tsp. allspice
 1 tsp. nutmeg

Pumpkin Spice with Cloves

Makes 6 tsp.

 4 tsp. cinnamon
 1 tsp. ground ginger
 ½ tsp. ground cloves
 ½ tsp. allspice

Pumpkin Oatmeal Recipe

Ingredients:

 1/3 cup oats
 2/3 cup water
 1/8 cup cooked, pureed or canned pumpkin
 1 tsp. pumpkin pie spice
 1 Tbsp. brown sugar or maple syrup
 Chopped pecans (optional)

Directions:

1. Combine the oats, water, pumpkin, pumpkin pie spice, and brown sugar/maple syrup in a bowl. Stir well.
2. Microwave on HIGH power for 1 minute 10 seconds, or until hot and cooked. For other ways to cook oatmeal, see sub-heading Oatmeal Cooking Methods.
3. Top oatmeal with chopped pecans and a splash of non-dairy milk. Enjoy a healthy breakfast!

Easy Pumpkin Yogurt Snack

Ingredients:

 ¾ cup plain yogurt
 ½ cup cooked, pureed pumpkin or canned pumpkin
 1 Tbsp. maple syrup
 ½ tsp. pumpkin pie spice

Directions:

Mix all ingredients together and eat!

Find out how to use herbs in your daily cooking, including tips and tricks on when to add them. We’ll show you which herbs work best with what types of food!

For vibrant and healthy cooking, try adding herbs to your kitchen pantry. Fresh herbs can be used as they are, in seasoning and marinating, cooking, and as tasty garnishes. Herbs are sold in cut bunches or as potted plants, often with little price difference, so try adopting a plant or two for your kitchen.

You’ll notice a new look and smell right away, and most require little care. There are no rights and wrongs when using herbs, just take a sniff and experiment. Here are some easy ways to incorporate herbs into your kitchen and into your daily cooking.

Chopped, fresh herbs like cilantro or parsley enlighten salads, the fresh green kind or the prepared, dressed kind like chicken or seafood salad. Lemon thyme leaves are a treat in tuna salad, taking away that fishy smell and giving a lovely fresh burst of flavor.

Seasoning and marinating meats or vegetables with herbs is a good way to kick-start flavor in your favorite dishes. Buy a big bunch of herbs and make up a marinade. It’s simple and they can be made well ahead of time and stored in an air-tight jar in the refrigerator for several days or freeze it for a longer time. Chop your fresh herb, garlic, and onions (green, red, yellow or white) and combine with your favorite oil and vinegar.

Try a splash of fresh fruit juice or blended fruit to complement. Here are some recommended pairings: Parsley with lime; basil or oregano with tomato; rosemary or thyme with cranberry, lemon, cherry or guava; sage with apple or cherry.

A traditional Argentine condiment, chimichurri, is made with fresh finely chopped flat leaf parsley, onions, and garlic, then slightly blended into a mixture of lime, olive oil, salt and dried pepper flakes. Adjust the ingredients to suit your taste. This mixture improves with age and is a great way of marinating steaks, chicken, seafood, or pork. It’s also a delicious sandwich spread or side item, used like a salsa.

Rosemary is traditionally used to season lamb, but try it on grilled salmon, too. Use it in a marinade and transfer the rosemary stalks with the meat or fish into the oven when cooking. Lamb dishes are often served with mint sauce, which is full of sugar. Try marinating and cooking the lamb in a rosemary and mint marinade for a more delicious and healthful dish. When roasting chicken or pork, fresh sage and thyme are extremely good complements: just add to your marinade and leave it in during cooking.

Cilantro is an amazingly versatile herb. It’s the secret ingredient in Asian and Mexican cuisine, so the next time you’re making a curry dish or your favorite taco, fajita or burrito recipe, pick off a handful of cilantro leaves and add during and after cooking.

If you’re in the mood for Italian, fresh basil and oregano are must’s, tempering the acidity in tomato-based dishes and infusing a slightly sweet aroma; you won’t need to add sugar. A basil plant is probably the easiest herb to care for. When you’re ready, pluck a few leaves from this lovely smelling kitchen plant and toss them into a simmering pot of tomato sauce. You can even do as the Italians do and scream at the plant for good luck. That’s bound to add flavor to your kitchen.

Fresh herbs intensify flavors in your soups, so you won’t need to rely on sodium-filled stock cubes. Try cilantro and parsley in chicken soup, thyme and parsley in beef soups, and any herb in vegetable or bean soups.

Improving your cooking skills doesn’t have to be hard. Here are five tips that will help you become a better cook in no time!

Cooking is a great skill that can provide you and your friends and family with yummy food for a fraction of the price of eating at a restaurant, and can be a lot of fun the in the process. If you don’t know a lot about cooking, or you are not very comfortable in the kitchen, there are several things you can do to improve your cooking skills.

Take classes

One thing you can do to improve your cooking skills is to take classes. A lot of times you can find small classes that meet in the evenings, sometimes at a cooking school, at some one’s house, or even at your local grocery store. A hands-on class will give you some experience in the kitchen and allow you to learn some new techniques while meeting new people as well! And cooking classes make great dates or outings with friends. Class sizes, formats, and prices vary by instructor and region, so do some research and see what is available in your area.

Find a mentor

If you have a friend who cooks well, ask them for pointers on how you can improve. Chances are, they will be happy to share their “secrets” with you and help you learn to cook as well. See if you can have them come to your house and help you prepare a meal so you get to see how things are done (and try it yourself!) – and then share dinner with them. Perhaps you can even plan this semi-regularly with a group of friends, alternating houses so everyone has a turn.

Internet tutorials

Go to your favorite search engine and type in “How to cook” and you will get a ton of search results – online tutorials, YouTube videos, blog articles, lots of great resources. If you are looking for something specific, put it in your search and see what comes up – you may find some great how-to tips this way that you might not have found otherwise.

Books

There are a lot of great books out there on how to improve your cooking, or how to cook in general. Browse your local library and see what they have to offer – cooking books don’t go out of date as quickly as other types of reference books can, so getting them from the library can save you some money while you try and find a book that works for you. You can also try your local bookstore, or search for well-reviewed books on online bookstores.

Just do it!

Try new recipes. You learn best by doing, so pick a day a week, or a day a month, or some schedule to try new recipes. Find them on the Internet, or clip them from magazines, or ask friends for their recipes. You might make a few things that don’t turn out well – that’s okay! Learn from your mistakes and keep trying.

These ideas should help you improve your cooking skills. Remember, cooking should be fun! Invite some friends over to help, and have a good time with it. Above all, keep trying! Your hard work will pay off with yummy food.

There are many options when it comes to cooking oils. Learn which ones work best for your dishes, and how to use cooking oils wisely.

Cooking oil is essential to many aspects of cooking, from cakes to savory dishes. However, knowing how to wisely cook with cooking oil is a great lesson that all cooks should learn. Here are some tips for learning how to work more knowledgeably with cooking oil.

Safety

Cooking safely with cooking oil is knowing how to use it wisely. Whenever you cook with oil, you have to make sure that there is not too much in the pot or pan. A good rule to follow is that if you are deep frying something, the oil level should not be higher than 1/3 of the inside of the pan. If the oil is higher than 1/2 the level of the inside of the pan, the oil will expand and it may overflow once you add whatever you want to fry. Since the oil will expand, the oil should not exceed the 1/3 level of the pan.

Another safety precaution you might want to take is to wear safety goggles, especially if you are working with a lot of oil. Make sure that most of your skin is not exposed. Alternatively, you can purchase a splatter screen.

Types of cooking oil

There are different types of cooking oils that you can use for whatever type of cooking you are going to do. For example, if you are going to be working with low heat, you can cook with a wider variety of oils than if you were working with high heat. Olive oil does not do well in high heat, so it is probably best to choose a high heat-tolerant cooking oil such as safflower or grapeseed oil.

Another reason why you might want to wisely find out about the wide variety of cooking oils is the different health consequences of all of them. Coconut oil is quite healthy, and some are misinformed about canola and vegetable oil. Olive oil is great at low heat settings, but when cooked on a high heat it loses its benefits and its smoking point is easily achieved. The make up of each of the oils can also help you determine how good or bad that oil is for you. Knowing how to use cooking oil wisely also means being able to determine which cooking oil to use for what cooking occasion.

Hopefully, these tips will encourage you to continue to learn more about cooking oils and their uses.

Check out this easy to cook chicken parmigiana recipe that you can try at home.The perfect crispy breadcrumb coating and served with pasta.

Making traditional Italian dishes like Chicken Parmesan or Veal Parmesan are relatively straight forward. However, it requires using the proper ingredients.

Throughout America, people on any given day might order or cook a zesty Italian dish like Veal, Chicken or Sausage Parmesan. Many believe that the New York or Sicilian Style is the gold standard for this dish. While critics can argue the merits of New York Italian cuisine, it is arguably one of the more popular styles of spaghetti dishes throughout the U.S. Surprisingly, it is not particularly difficult to prepare.

Chicken, Veal, Sausage or Eggplant Parmesan … Choose One

The method of preparation of any of the aforementioned dishes is very similar. One’s taste will determine their preference in meat. In fact, it is easy enough to even make it a vegetarian meal, by substituting egg plant for any on of the meat entrees. This will be covered in more detail below.

If any one of the meats is used, there are two ways to prepare it. First is to bread it and the other way is to cook it without breading it. The breading will have a tendency to absorb oil and adds empty calories to the meal. It is preferable to precook it without any breading.

Basic Recipe Steps

1. Place veal, sausage or chicken into a pan and cook evenly for 3-5 minutes on each side or until the meat looks like it has a certain amount of browning.
2. Use a good tomato basil pasta sauce. One that contains low sugar is the Classico brand. Cover the meat completely and add a little water 4-8 ounces
3. Mix in a small amount of water to the sauce and meat and allow it to cook down.
4. Place pasta (spaghetti) into a pot and boil it until it is soft, but not too soft (al dente)
5. With the sauce* cooked down thickened per step 3, add mozzarella cheese on top of it and reduce the heat on the stove. The mozzarella should cover the meat completely.
6. Cook until the cheese has melted, making sure that it had covered the meat during this time.
7. Place spaghetti on the plater placing the sauce and meat on top. The entree is complete.

Vegetarian Meal Style (using egg plant)

Substituting egg plant requires a slightly different operation in step #1. The egg plant should be peeled and cut into thin slices, perhaps 1/4-1/2 inch in thickness. Coat it in low fat mayonnaise and then place it on a cookie sheet and cook at 400 degrees for 15-20 minutes on each side or until the egg plant softens, At this point, take it out of the oven and place it into the frying pan and follow all of the steps starting with per #2 above.

This approach to cooking egg plant has 2 bonus features: 1. is completely vegetarian and 2. it is much lower in calories than using meat. The eggplant will almost seem like meat should be quite satisfying.

Obviously, the recipe is basic, it works and is quite simple. Certainly, the finishing touches would be a nice green salad and the meal is complete. Use a nice fresh parmesan or Romano cheese, as well.

Looking to add flavor to your dishes? Here’s a list of some of the most popular spices and herbs used in cooking.

At first glance this topic seems impossible since spices and herbs are a rather personal choice. The list of what you should keep on hand in your kitchen depends greatly on what you like to cook. This list I am providing include the most popular and frequently used herbs and spices.

For a list of what most cooks use most often, I have included salt, black pepper- ground and whole, cayenne pepper, garlic salt and garlic powder, onion flakes and onion salt could be added, but I prefer to use fresh onion. I would add parsley, basil, oregano, rosemary, thyme, tarragon, sesame seed, poppy seed,caraway seed, dill seed, and dill weed, cinnamon, ginger, nutmeg, and cloves- ground and whole. I also like to keep bay leaf around.

1/ Salt- usually I use Iodized salt, but I also use sea salt for some things. That is becoming more popular and is used in many more modern recipes. It is healthier and some think it brings out the flavor of food better than regular salt.

2/ Pepper- Black ground pepper is essential to add flavor to most foods. I love peppercorns when I want extra flavor and the feeling of freshness.

3/ Garlic salt and garlic powder are staples in most kitchens. You use either or both in lots of recipes, especially Italian food. Whenever, possible, I prefer fresh garlic, but sometimes its use is impractical due to time or availability. Garlic in all forms can be used for making garlic bread. I again, use it freely with Italian foods and many beef recipes.

4/ Many people use onion flakes or salt on a regular basis, but I do not. It is more convenient, but I really prefer the fresh onion taste. I only use flakes or salt if a recipe calls for it and fresh would not be as good. I have made a habit of trying all new recipes exactly as written the first time. I only adjust them to my taste after I have tasted them the way they are prepared according to the recipe.

5/ Parsley is also better fresh, but in small amounts the dried version is fine. This herb is useful in all kinds of soups, stews, and salads. I use it blended with rosemary, thyme, and sage in stuffing also. This herb has lots of uses.

6/ Rosemary is wonderful on chicken. It is such a heavenly smell when it is cooking. I have discovered how tasty it is on pork as well. It does wonderful things for many foods and should be added to poultry dressing or stuffing.

7/ As a Italian, I cook with basil and oregano all the time. Italian cooking usually calls for it. I put it in my tossed salads and sprinkle it on sliced tomatoes. It goes in my meatloaf and hamburger patties as well, actually most beef dishes. You cannot make a good tomato sauce without it.

8/ I use thyme less frequently and also tarragon, but they are good basics to keep on hand.

9/ When making homemade bread or rolls, I love to add sesame, caraway seed, or poppy seed.

10/ Dill weed and dill seed can be used successfully with fish dishes especially salmon. I like this on green beans also. These herbs are an ingredient used for pickling foods.

11/ We all probably use cinnamon, ginger, nutmeg and cloves in pumpkin pies and breads and cookies. You may also add mace to that list for some recipes. Cinnamon is great sprinkled on applesauce or even pineapple. You need if you wish to make cinnamon toast. I put a pinch in my tomato sauce for spaghetti.

Be careful, how much you use of these spices or you will ruin your food rather than accent it. They can be overpowering. Whole cloves are nice to stud a baking ham and also make great pomanders out of whole oranges.

12/ All lovers of spicy foods should keep cayenne pepper around. Many dishes call for a tiny bit just to zip things up. I do not make as many spicy foods as some folks so use less of it, but do have it on hand just the same.

13/ Bay leaf is another must for spaghetti sauce, many stews, and soups. Remember to remove it just before serving the dish.

These are just the very basics. You may find you need other spices and herbs not mentioned here more often such as curry. I buy some only when needed. It is important to use only fresh herbs and spices, so discard when they get older since they loose their potency.

This baked brie recipe is perfect for beginners in the kitchen. It is guaranteed to impress party guests and make you look like a pro!

You’re invited to a party and are asked to bring something. You could bring wine, or blow them away and make Quick and Easy Baked Brie Anyone Can Cook.

Once you’ve graduated college, bringing a bag of Doritos and a six-pack of Heineken to a party is simply unacceptable.

Baked brie is classy party food and looks and tastes a lot more difficult to prepare than it really is. There are only a few ingredients in the recipe, but it will require a trip to the store as not many people other than Martha Stewart keep puff pastry sheets in their freezer. However, with the success of this recipe, you just might end up stocking up and having a steady supply. You will be able to find puff pastry sheets in the freezer section of your grocery store. Pepperidge Farm makes good-quality, inexpensive puff pastry. Make sure you buy puff pastry “sheets” and not “cups.”

Preparation takes about 5 minutes, and baking about 30 minutes. You can put the finished product in the oven, jump in the shower, and finish off with a swipe of Diesel cologne behind the ear and be on your way to the party, baked brie in hand. And what could be more attractive than a man that can cook?

Quick and Easy Baked Brie Anyone Can Cook

 1 package (17.3 ounces) frozen puff pastry sheets
 1 8-inch round brie wheel
 Seedless grapes, sliced apples, nuts or jam for garnish

Preheat oven to 425 degrees Fahrenheit.

Remove frozen puff pastry from freezer and remove it from its packaging. Gently wrap the pastry sheets in a clean kitchen towel and pat down to absorb any ice crystals that may have formed on the pastry.

On a non-stick cookie sheet, gently flatten pastry. Try not to use your hands too much as the warmth will cause the butter in the puff pastry to soften. If you do not have a non-stick cookie sheet, you can use a non-stick spray, butter, or oil to evenly coat a cookie sheet.

Place brie wheel in the center of your pastry sheet. It is very important that you not remove the white rind from the brie as this will serve to protect the cheese inside the wheel from becoming a gooey mess as it bakes. If you have a nice jam or jelly, such as raspberry, blueberry, orange, or even an exotic fruit, you could spread a thin layer on top of the brie and then gently fold up the corners of the pastry around the cheese, ensuring that the cheese is fully covered. You can be creative with the pastry and make it into a decorative shape.

If you would like, you can also sprinkle some diced or sliced almonds, walnuts or pecans on top and even drizzle a little bit of honey.

Transfer to oven and bake about 30 minutes until the pastry is golden brown.

Remove from oven and allow to cool for about 10 minutes before serving. If you serve immediately, the brie will ooze out of the baked pastry when it is cut open. If you are traveling to a party at someone’s house, you can transfer the baked brie to a platter and finish garnishing with fruits and nuts when you arrive.

You can choose from a wide variety of garnishes to complement the brie to suit your taste and what is in season. Seedless grapes pair nicely, as does sliced apples or berries. You could also sparingly drizzle jam or jelly over the top.

Serve with a cutting knife and sliced French or Italian bread.

If you prefer a stronger flavored cheese, you can substitute camembert.

Check out this quick and easy chicken dinner that anyone can cook – Meta Description:perfect for any night of the week!

Making a good meal doesn’t have to be complicated. This quick and easy chicken recipe is also healthy and inexpensive. It’s easy enough that anyone can cook it!

Guys love certain words when it comes to food: quick, easy, healthy, and inexpensive. It’s an added benefit when it actually tastes good.

Guys also fall into bad eating habits when they grab something quick at a fast-food place. Fast-food may be quick and easy, but it’s usually high in fat and high in sodium—two lethal combinations for guys that are trying to keep fit.

If you are cooking for yourself or want to cook a quick and easy meal for someone special, this meal is high in protein and low in fat. It provides an excellent source of high-energy fuel for after your workout.

This quick and easy chicken recipe can be modified to personal preferences, what you have in your fridge, or what’s in season or on sale. It’s so easy to prepare that you can cut up the chicken and vegetables and prepare it all in one pan allowing for easy clean-up. It can quickly be prepared in about 10 minutes and is ready to be served in as little as 30 minutes. Of course, it can also be left to simmer on the stove on low heat for longer to allow the chicken to tenderize and the flavors to intensify.

It’s perfect comfort-food for the cooler weather. While it’s cooking, open a bottle of heart-healthy red wine, put on a Frank Sinatra CD and impress her with your charming conversation. You and dinner are sure to be a hit.

Quick and Easy Chicken Even a Guy Can Make

 3 to 4 pounds chicken
 Olive oil or butter
 ½ onion, diced
 1 ½ cups diced mushrooms
 3 potatoes, peeled, cut into small cubes
 6 carrots, peeled, cut into ½ inch slices
 3 zucchini, cut into ½ inch slices
 1 cup red or white wine
 3 cans white, northern or butter beans

1. Apply a thin coat of butter or olive oil to a large skillet and warm for a minute on medium-high heat.
2. Add onions and mushrooms and allow to brown for 2 minutes, stirring occasionally.
3. Remove skin from chicken,* place over the mushrooms and onions and cover.
4. While chicken is browning, dice potatoes, carrots and zucchini.
5. Turn chicken to brown on other side and add potatoes and carrots for about 20 minutes and cover.
6. After about 10 minutes, gently stir all ingredients and add zucchini, wine and beans. Season to taste with salt, pepper and red pepper flakes for added spice.
7. Allow to simmer for an additional 10 minutes, covered, on low heat.

• While the jury is still out on the debate about removing chicken skin before cooking, it is understood that fat found within chicken skin is saturated fat, which can lead to the development of cardiovascular disease, stroke, and even some types of cancer.

Guys don’t like to read instructions or follow recipes because we like to figure things out for themselves. It had to have been a guy who first looked at an artichoke and said, “Hey, I wonder what that would taste like?” Guys are adventurous when they cook. It doesn’t always come out right, but they’re not confined by having to have exactly this item in our fridge or using exactly that amount that’s called for in the recipe.

Tired of eating the same old breakfast? Check out this delicious muffin recipe. So easy that anyone can cook them!

With this quick and easy muffin recipe anyone can cook, you’ll never buy an expensive, store-bought muffin again.

Nothing beats a homemade muffin.

The only thing that even comes close is the smell and aroma of a freshly-baked muffin. You can enjoy the smell and the taste by preparing this Quick and Easy Muffin recipe Even a Guy Can Cook.

This Quick and Easy Muffin recipe was a hit at Café Sol in San Diego’s South Mission Beach and is sure to be a hit in your home!

Quick and Easy Muffin Batter

 2 ½ cups oil
 4 cups sugar
 8 eggs
 2 tablespoons vanilla
 2 cups buttermilk
 7 ½ cups flour
 2 tablespoons baking powder
 Pinch salt

1. Beat oil and sugar until mixed well.
2. Add eggs, one at a time, until mixed well.
3. Add vanilla and buttermilk until mixed well.
4. Add flour, baking powder and salt until mixed well.
5. You can bake the entire recipe, or divide the batter into two or more portions as it will keep fresh in the refrigerator for several days. If you will store a portion, use a plastic container that has a cover, or cover with a layer of plastic wrap.

Crumb Topping for Muffins

 1 ½ cups brown sugar
 1 ½ cups flour
 1 cup (2 sticks) melted butter
 1 tablespoon cinnamon
 ½ tablespoon nutmeg

Mix all ingredients together in a bowl. Crumb topping will also keep fresh for several days. Again, use a plastic container that has a cover, or cover with plastic wrap and refrigerate.

Baking Muffins

Preheat oven to 350 degrees.

One of the simplest ways to scoop out muffin batter is with an ice cream scoop. You can use the muffin batter as a base recipe and make a variety of muffins by portioning out muffin batter into a bowl and then adding your favorite ingredients. Add one of the following, or mix complementary tastes to form a creative blend. As muffin will rise during baking, only fill muffin cups ¾ full. You can use fresh or frozen berries, but everything needs to be diced into small pieces. All ingredients will need to be added sparingly as the content and liqudity will affect the consistency of the batter. Have fun! Experiment!

Muffin Flavors

 Blueberries
 Raspberries
 Strawberries
 Blackberries
 Banana
 Canned pears
 Canned peaches
 Chocolate chips
 Candy bars, such as Almond Joy, Reece’s, or M&M’s
 Nuts, such as Walnuts, Almonds, or Hazelnuts

Muffin Combinations

 Blueberries and Strawberries
 Strawberries and Bananas
 Bananas and Walnuts
 Bananas and Chocolate Chips
 Peanut Butter Chips and Chocolate Chips
 Canned Pumpkin puree and Chocolate Chips
 Canned Pumpkin puree and diced Cream Cheese
 Sliced canned apple topping and Chocolate Chips
 Sliced canned cherry topping and Chocolate Chips
 Fresh or frozen Raspberries and Chocolate Chips
 Pears and Almond slices
 A splash of lemon juice, lemon rind and Blueberries
 A splash of lemon juice, lemon rind and Poppy seeds

Before putting muffins into the oven, add crumb topping and then bake until wooden toothpick comes out clean and dry, approximately 30 minutes. You can also decorate the top of the muffin to indicate the type of muffin, such as topping with chocolate chips or a sliced banana.

Enjoy!