I love to buy bunches of herbs to use in my recipes. Generally, the bunches are bountiful and I am not always able to use them in time before they turn. I chop my extra herbs, place in an ice cube tray, cover them with water and freeze them. I have them on hand for later.
Portioning lasagna with a knife can be tricky. I have found that using a bench scraper, sprayed with non stick cooking oil first, makes a clean cut and is easy to remove from the pan.
This sausage lasagna was to DIE for!
For an easy clean up (and no cutting board required) season your meat right on the butcher paper it is wrapped in. And use locking tongs if you prefer not to handle the meat. Once you are finished, carry your meat to the grill in the paper and toss the paper away.
KEEPING YOUR COOL
Freeze one liter bottles of water. Next time you fill your cooler toss these in instead of ice packs. (Bonus: Once they defrost, you have an icy cold beverage!)
“EGGS-TRA” TOUGH CLEANING
When I cook and egg on too high a heat and without enough non -tick spray, the egg hardens and it is a divil to remove. Rather than letting it soak for hours, I fill the pan with enough water to cover the dried egg and return to the stove. I boil it until the residue loosens and is easily removed by a sponge.
SKIM THE FAT
Skim fat off a pot of soup with a mesh strainer. It catches the fat and leaves the delicious broth in the pot where it belongs.
BEST DRESSED COCOA
Hot Cocoa with whipped cream looks better with shaved chocolate on top. Keep a block of fudge in the freezer. When you want to garnish your mug of cocoa use a vegetable shaver or a grater.
BACON IS THE ANSWER. WHAT WAS THE QUESTION?
The best way to cook bacon? Cover a half sheet pan with foil lay bacon down lengthwise (I can fit one pound of bacon on my pan) cook at 400 for 15-20 minutes. Transfer to paper towels and pour the fat into a mason jar and store it in the fridge for use later.
Sparkle On, Friends.