Hi all!

Today I want to talk about one of my new favorite hobbies.  Many of you are already familiar with Pinterest, but for those who aren’t, I thought I would do a brief Pinterest 101 post.

What is Pinterest?

 The simplest way I can describe Pinterest is as a digital inspiration board.  Imagine yourself reading through a stack of magazines–ripping out recipes that look good, cutting out inspirational words of wisdom, or clipping ideas for new paint colors and design ideas.

Now imagine being able to have one easy place to store those clippings, on your computer, with the ability to click through to the original article source for all the detailed information.

That, my friends, is Pinterest.

 Why should I join Pinterest?

The main reason you should join Pinterest is because it is FUN!  It’s a great way to get inspired, try new recipes and products, and share ideas.

An added bonus for bloggers with Pinterest is that it can be a great way to increase your online visibility.  Every time something on your site is “pinned,” (whether it’s pinned by you or one of your readers), the URL source is automatically included with that image.  For example, this pin for Maple Mustard Buttermilk Crusted Chicken Tenders automatically clicks through to Jessica’s recipe on How Sweet Eats.

How do I use Pinterest?

 There are two basic ways to use Pinterest: pinning and repinning.

Pinning requires the simple installation of the “Pin It” button.  Here are Pinterest’s instructions for installing.

 Once that button is on your toolbar, you’re good to go.  Any image from any website you visit can be pinned to your boards by following the simple prompts.

Repinning is even easier.  See a pin you like while surfing Pinterest?  Just click “Repin” in the upper left hand corner, and it allow you to pin it to your account.

Sounds good Zesty, but how do I join?  How do I organize all my pins, and how do I add friends so I can see their pins? 

I really couldn’t explain this one any better than Janetha, who did a very detailed and informative Pinterest post with step-by-step screen shots and tutorials.  This post here is just the icing on the cake.  If Pinterest intrigues you, check out Janetha’s post for the whole shebang.

Alright, looks like I off to do some painting and snow blowing.  Sounds like fun doesn't it?  Talk to you on Monday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty

Three years ago ( WOW – I cannot believe it has been that long ) I wrote this post on a few tips I have learned on how to keep your turkey juicy.  With Thanksgiving tomorrow for the folks in the United States, I thought I would share some turkey tips again that I have used in the past and present.

Most turkeys become dry for two basic reasons.

• The first is that the bird is being overcooked. All meat, fish, and poultry dries out if it is cooked too long.
• The second cause of dry turkey is the way it is prepared and cooked.

What I would like to go over in this next section are some ways that will ensure your turkey stays juicy the next time you fire up your oven.  I think I am about to go against a lot of traditional techniques, so by all means feel free to comment and tell me that I am losing my mind.

1. Create a bed for the turkey in the roasting pan – I like to use carrots, celery, onion (slice them large and create a flat surface for the turkey.  Place a rack on the vegetable base.
2. Flavor the bird. When you buy turkeys they do not come seasoned!  Use your favorite seasonings on it  – flavoring the cavity is a great tip and I also like to throw an apple in the neck cavity.  It keeps it juicy as well as adds a nice flavor.
3. Use a roasting pan three inches deep or less and a rack for even roasting. If the bird sits on the bottom of the pan, or the pan’s sides are too high, the heat cannot penetrate the bird uniformly. Turn the roasting pan at various intervals to further facilitate even roasting.



4. If you stuff the turkey with a good moist stuffing, the juice from the stuffing will penetrate the bird from the interior and help prevent drying.
5. For the first 20 minutes, I like to cook the bird at a really high heat (450 degrees).  This will allow the skin to brown on the outside and lock in the juices.
6. After 20 minutes reset the oven temperature to 325 degrees, and turn the turkey upside down so the breast is on the bottom and add 1/4 cup of low sodium chicken stock flavored with black pepper (this will act as a basting mechanism for the turkey. Since the breast cooks faster than the dark meat and needs less cooking, situating it on the bottom( breast side down) exposes it to less direct heat.
7. Do not truss the bird. The dark meat will cook faster unfettered and thus reduce the chance of the breast overcooking by the time the dark meat is done.
8. Don’t bother basting. The meat, covered by the skin, will not absorb the juices. Also by opening and closing your oven too many times you are losing valuable heat.
9. DO NOT go poking the turkey with a knife or fork to check for done ness.  You will lose valuable juice.  Some folks like to use the pop up meat thermometers which are fine when they work.  I like to use the leg check technique.  If the leg when you wiggle it is very easy to move and the skin breaks the bird is done.  You can also use the 20 minutes per pound rule for no stuffing and 25 minutes per pound for a stuffed bird.
10. The last step you need to remember is that once the turkey has reached the proper temperature, remove the turkey from the oven and allow it to sit 20 minutes. This is another step that will help keep the meat moist. If you carve the meat immediately, all the juices will run out and the meat will not be as moist as it could have been.

Well that sounds like a lot of tips and alot of writing for zesty.  I hope you like these tips and as I said earlier – they are just my practices and techniques.  I would love to hear all your turkey roasting techniques so readers can get some great ideas in preparation for the holidays.

Have a great Wednesday and a happy holiday.  Take Care!

zesty

Download my Free Recipe Book: Simply Zesty

A couple of years ago I posted some kitchen saving tips that help me save time when time is of the essence. I thought I would be a good time this week to share those again as September is a very busy time for people getting back to the grind after summer vacation, kids are back in school and the weather ( depending on where you are) is starting to cool down.

Now most of these ideas are not rocket science or particularly complicated.  They are simply tips I have tried in the past and have adapted over time.  What I would like to see is people add to the tips in the comments and then I will create an even bigger list in the future.

So without further adieu…

Zesty’s Top 8 Time Saving Kitchen Tips

1.  Keep a clean Kitchen

The more stuff that piles up around you, the harder it is to concentrate on what happens next.  This results in making it harder to find anything you need, costing you more time and mental frustration than it would take to stay clean.

2.  Be-friend the Ice Cream Scoop

When using small pastry shells or individual graham cracker shells to make tarts, I use an ice cream scoop to fill them quickly. A heaping scoopful of pie filling is just the right amount I need for each one.

3.  Advanced Table Setting

Set the table for breakfast and prepare breakfast foods the night before. For pancakes, mix dry ingredients the previous night. In the morning, add wet ingredients and cook.

4.  Stock on Hand

Pressed for time?  Fill an ice cube tray with chicken, beef or vegetable stock.  You can even try tomato sauce and/or cream soups. Dump the frozen cubes into a freezer bag. Then grab a couple of cubes to add to your stir fry, pasta, veggies, or to whip up a quick sauce.

5.  Keep a running grocery list

This holds true to be very effective when it is grocery time both at home as well as in the grocery store.  This will eliminate not having crucial ingredients on hand for your next great recipe.

6.  Cook Once, Cook Big

Make large batches of granola and store in an airtight container; Cut up extra ingredients for another meal when using onions, green peppers, etc; Cook double batches of rice or pasta to be reheated later in the week.

7.  Beat the stick

Set your dirty pots on the stove with some vinegar and water or dish soap and water. Let them boil while you eat. By the time you finish dinner and get started on the dishes, the hot water solution will have loosened stuck-on food.

8.  Sort your dishes

Put like utensils in the same section of the silverware tray in the dishwasher (knives with knives, small forks with small forks, etc.) so that you can pull them out by group and put them away fast. You can also do the same for like sized plates and bowls.

So there you have it, some not so traditional time saving tips.  Before I leave you for another day, I really want everyone to make a effort to post a time saving tip in the comments.  I think it will be fun!

Have a great day and I will see you Friday.

Take care

zesty

Download my Free Recipe Book: Simply Zesty