[audio:http://noelskitchentips.com/wp-content/uploads/2010/03/March-Podcast-2010.mp3|titles=March Podcast 2010http://www.domain.com/path/to/your_mp3_file.mp3|autostart=yes]

Noel’s Kitchen Tips presents March Podcast 2010!

Welcome Spring!  Yes, I am starting a few weeks early but I’m EXCITED to be sharing with you this month some New Kitchen Tools as well as New Recipes! I have some exciting contests that will be taking place all month long. Be sure and listen closely to the podcast message playing from Noel’s Kitchen Tips for further details.

I also had an opportuntity to visit S.O.A.P (Save Our Ailing Planet) in Nevada City, CA. and learned about some new products to use in the kitchen to make the kitchen even more GREEN, (in no reference to St. Patrick’s Day). I’ll dicuss my visit there later in the month.

Starting this month, I’ll be adding New and Flavorful Menus to feed your family. You’ll be able to create these wonderful special family meals so easily. After all, special family meals don’t need special occasions. I hope you and your family enjoy these meals. If you are new to the site, please visit the kitchen here. For frequently asked questions about What’s For Dinner, please visit here. There are many Helpful Tips and Ideas throughout the site to help you with family mealtimes, so please make yourself at home.

Introducing Podcasts from Noel’s Kitchen Tips

It’s great to be introducing some new ways to share resourceful tips, recipe ideas, contests and more with you! This particular audio podcast that’s playing is sharing some exciting highlights on what’s going on at Noel’s Kitchen Tips this month. Listen to the player at the top of this post….

Menu Ideas:

Included below are some menu ideas for the month that I’ll be preparing and sharing with you to include breakfast, lunch, dinner and dessert.  You’ll have the option to print your favorites by clicking the link at the bottom of each post. I’ve listed a few ideas I had for this month’s menu plan below. Check back frequently for the recipe details.

Breakfast

• Fruit-Filled Pancakes
• Mexican Egg Scramble
• Ham-And-Egg Breakfast Sandwiches
• Sweet Biscuits
• Cranberry-Orange Juice Cocktail
• Blueberry Banana Oatmeal

Lunch

• Sour Cream Spinach Soup
• Potato Soup
• Individual Chicken Souffles
• Chile Con Carne
• Cabbage Slaw
• Corned Beef Brisket

Dinner

• Spinach and Turkey Skillet
• California Tostadas
• Fried Rice With Vegetables
• Broccoli Soup
• Hot Flat Bread
• Family Style Broccoli Ham Rolls
• Slow Cooker Corned Beef and Cabbage
• Slow Cooker Baked Beans

Dessert

• Mexican Custard
• Tiramisu Brownies
• Pecan Bars
• Almond Cake

Stocking Your Pantry, Shopping Tips (including Grocery Lists) and Storage Tips

Subscribers to Noel’s Kitchen Tips receive a complete cooking guide spreadsheet to guide you with Stocking Your Pantry, Grocery Shopping and Storage Tips. Plus, subscribers also receive a FREE Cooking With Kids:Kids In The Kitchen E-Book when subscribing. Giving you helpful tips on cooking with kids and easy kid-friendly recipes. Get your kids involved in cooking, it’s a rewarding experience for all!  To join as a subscriber to Noel’s Kitchen Tips, please visit here. For details on how my cooking guide spreadsheet can help you in the kitchen, please visit here.

Kitchen Labels

Do you ever put items in your freezer and don’t remember how long they’ve been there or pulled out chili instead of spaghetti sauce. These labels are designed for you to label your containers with recipe, directions and date. These labels are designed to print on Avery 5663, 8163 or equavilant.

• Noel’s Kitchen Tips Kitchen Labels

Noel’s Kitchen Tips and Resources

Below are some previous posts I’ve written to help guide you in your family meal planning.

• Menu Planning Sunday
• Monthly Meal Planning For Moms:Simple Family Meals
• Healthy Eating For Kids:Raising Healthy Kids
• Weeknight Menu Ideas:Quick Creative Meal Ideas

Let’s Get EXCITED About Spring Contest!

Learn how you can win Great High Quality Kitchen Tools for your kitchen.  Visit www.NoelsKitchen.com,click on “My Calendar” tab, and select “Let’s Get Excited About Spring” for contest details. Good Luck!

As always, my quick and easy recipes for Busy Moms can be found on my website Noel’s Kitchen Tips.
 
Would you like to join our Family Cooking Club? Share recipes and tips with others? Join the Family Meals Matter Cooking Club on Facebook.

Sign up for my newsletter and get recipes, menu ideas, cooking tips and more delivered directly to you!

 

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Looking for a great appetizer your guests will enjoy this 4th of July Holiday. Here’s a quick and simple recipe your guests are sure to enjoy!

Hawaiian Chicken Wings

Ingredients:

2 pounds wingettes or drumettes

1 cup soy sauce

1  1/2 cups brown sugar

2-3 garlic cloves, pressed

1 Tablespoon seasame oil

2 Tablespoons seasame seeds

4 green onions, chopped

Directions:

Flour chicken the night before and store in zip-lock bag in refrigerator. Fry wings in 1-inch oil to lightly brown. Cool. Mix soy sauce, sugar, garlic, oil, seasame seeds and onions. Dip wings in sauce and place on cookie sheet. Warm in oven to set sauce and reheat wings. Serve on a bed of lettuce. Sprinkle with seasame seeds and garnish with green onion. Enjoy your 4th of July!

 

Did you know that more than 70 percent of America’s fresh strawberries are grown in California? Strawberries are picked starting in January in the southern part of the state, than move to the northward to the central coast by April. Which means that by summetime grocery stores will have plenty of this tasty sweet fruit. Stawberries are even low in calories. How about making a sweet homemade treat with this fragrant fruit. Enjoy!

Ingredients:

4 eggs

1 1/3 cup salt

2 pints strawberries, washed, and hulled

4 teaspoons lemon juice

2 cups heavy cream

Directions:

Mix eggs, sugar and salt in the top of a double boiler. Puree strawberries in an electric blender or put through a food mill. Add to eggs. Cook over simmering water, stirring constantly, until sugar dissolves and mixture thickens slightly. Remove top of double boiler and stir in lemon juice. Chill.

Stir in heavy cream. Pour into the can of an ice cream freezer; insert dasher and place can in freezer container. Layer crushed ice and rock salt in freezer around the container. Churn until ready and ripen ice cream in freezer, or turn into plastic containers or bowl, cover and freeze 2 hours. Makes 2 quarts.

Summer Potato Salad

Don’t you just love potato salad on a nice summer day? It’s a great picnic dish. At a family barbecue, it’s the perfect compliment to any barbecue hamburger. You can use Idaho, Red or Yukon Potatoes.  In this particular family recipe, I used Red potatoes. Good-quality red potatoes will be firm, smooth-skinned and have bright-red coloring. They should have few eyes, and those few eyes should be shallow.  Red potatoes are available in your local grocery store all year long. I have made my own recipe for the past 20 years. It’s a very simple, basic, flavorful and chunky recipe. I like being able to taste the chunks of potato. No potato salad should ever be mashed.

 

Ingredients

3 pounds red potatoes

1 cup chopped celery (include some celery leaves)

2 hard boiled eggs

1 cup red onion

1 cup diced dill pickle

1/4 cup Ranch dressing

1/4 cup sour cream

1/4 cup mayonnaise

1 teaspoon salt

1 teaspoon freshly cracked pepper

1/2 teaspoon poultry seasoning

1/2 teaspoon paprika

1/2 teaspoon cumin

Directions:

Wash and rinse potatoes. Cut in 1/3 slices. Place potatoes in pot and fill with cold water just above potatoes. Add a pinch of salt. Bring to a boil and let simmer 25 minutes or until potatoes can be pierced with a fork. Remove from heat. Drain and set aside. Let potatoes cool for approximately 1 hour. Using a knife, slice potatoes so they are in smaller bite size pieces. You can do this in the bowl they are in. Avoid mashing potatoes. To the potatoes add sliced egg, celery, onion and pickles. In another bowl mix remaining ingredients thoroughly. Add to potato mixture. Chill for 2-3 hours. Serve.

 

For an added special touch, add sliced black olives on the top. This is a perfect salad for a summer picnic.

This is one of many family recipes that will be available in my cookbook coming soon. Please visit again soon or send me an e-mail  to be kept posted on the cookbook release. As always Enjoy the kitchen!

I’ve come across a few Pineapple Cake recipes and this one I changed up a bit. Fresh Pineapple and a butter cake mix with pudding in the mix makes this pineapple cake really quick and easy to prepare. Bake in a Silicone Bundt Pan for that extra exquisite cake look. You will find it’s a simple cake for any day or occassion.

Ingredients:

1 moist supreme butter cake mix w/pudding in the mix (1 lb. 3.75 oz)

1 8oz. package of cream cheese, softened

3 large eggs

1/2 of one fresh pineapple, reserve juice (can used crushed pineapple in a can)

2 Tablespoons Orange juice

Preparation:

Preheat oven to 325 degress. Grease and flour Silicone Bundt Pan.

Directions:

In a large mixing bowl with an electric mixer, beat cream cheese with oil and eggs until well blended. Blend in the cake mix and beat on high speed for 2 minutes. Beat in drained pineapple and lemon juice. Spoon into a Bundt cake pan. Bake for 45 to 55 minutes, or until a toothpick inserted in center comes out clean.

Cool in pan on rack for 15 minutes. Carefully invert onto a cake plate to cool completely.  Drizzle with the other half of Pineapple and dust with powdered sugar.

Enjoy!

*Kitchen products used for this recipe can be found at www.noelskitchen.com.