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Fifteen small kitchen essentials I simply cannot do without!
1. garlic press
2. salad spinner
3. a few good knives
4. bamboo cutting board
5. my coffee maker
6. can opener
7. a large skillet
8. spatula
9. cuisinart food processor
10. baking sheet
11. pyrex
12. crock pot
13. tea kettle
14. stainless steel canisters
15. tupperware
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There is almost nothing better than a good glass of red wine to me. Reds go very well with meat, but also many other foods. Meat’s more robust flavors call for hearty wines and there are few things as satisfying as a nice steak and a glass of Cabernet Sauvignon. Here are a few starting points:
Beef & Steak: Cabernet Sauvignon is a classic partner for red meat. Cabernets from California, Australia, Chile, or Bordeaux all work very well. Merlot
and Shiraz (Australia)
, too, are excellent choices.
Lamb: Bordeaux and Rioja are great choices, here, but try your favorite red and see what you think.
Casseroles and Stews: Hearty, robust reds are usually best and there are lots to choose from. Côtes-du-Rhône, Syrah/Shiraz and Zinfandel are all good bets.
Pork and Veal: Red and white wine can work equally well with pork. Aim for lighter reds like Pinot Noir, Beaujolais or Chianti, or softer reds like Merlot.
Poultry: As the flavor strengthens from chicken to pheasant, so, too, should the wine. A wide variety of wines work with poultry, particularly Chardonnay and Pinot Noir. Strongly flavored poultry and game birds can easily handle red Bordeaux, Cabernets and Merlots.
Pizza: Think red. Italian reds like Chianti, Valpolicella or those made from the Sangiovese grape are particularly good, but so is Zinfandel. Don’t over-think your pizza wine; just enjoy it.
Pasta: With red sauces, meat sauces and lasagna go with a hearty red. Any Italian will do as will Zinfandel or Syrah/Shiraz.
Fish: Yes, it’s okay to drink red wine with fish! Pinot Noir works well with salmon, but try it with grilled fish or anytime you’re having fish and just want to drink red.
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It’s Monday, which means it’s time to plan out my menu for the week. Doing this is a real time saver, not to mention money saver, which is what we are all about here at KB! When I don’t make a shopping list or a meal plan for the week, I end up calling for take-out almost every night of the week. That is definitely no bargain! As much as I love my handy take out menu organizer, it is not something I’m proud to get use from. So, with that, here is my menu for the week.
Monday: grilled chicken, corn on the cob, mixed greens
Tuesday: baked fish, mashed potatoes, steamed broccoli
Wednesday: rotisserie chicken cobb salad
Thursday: cilantro turkey burgers, baked fries, salad
Friday: balsamic onion pizza, salad
KB recommends for these recipes:
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Each month we feature a select gourmet food product for you to enjoy! Sometimes we feature a new product, other times we choose an old favorite. Either way you save 10% on this selection all month long! Save 10% on our Product of the Month - for March enjoy Blue Cheese Herb Mustard and Honey Tarragon Mustard.
The blue cheese mustard is a boldly flavored mustard. Try it on a roast beef sandwich for an incredible tasty meal. Add to your favorite vinaigrette for a burst of flavor or use as a coating for roast chicken, pork or beef.
The honey tarragon mustard is wonderful used in salad dressings, mixed in potato salads or used to add flavor to sauces or stir-fry. A simply delicious topping for any sandwich.
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Hardly a week goes by without news of yet another research study confirming the health benefits of tea. There’s no question that tea is just really good for you.
Drinking tea leads to fewer signs of aging. Drinking tea improves your memory and helps prevent Alzheimer’s. Tea may help reduce inflammation and help arthritis. Tea may be a bone builder and cholesterol-fighter! Tea is one of the single best cancer fighters you can put in your body. Drinking tea may help blood pressure and bad breath. So, from the burdensome to the life-threatening issues, tea seems to be nothing but beneficial.
Receive A Guide To Tea, the 88-page book on the history and enjoyment of tea FREE with your first Adagio Teas order of $19 or more. It just so happens that a Tea Starter Set, which consists of an easy to use 16oz teapot and four samples of gourmet tea, is only $19 right now. That is a savings of 47%. Quite the bargain.
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These fabulous martini glasses double as ice cream dishes and are on sale from $12 to $5.95! Not only a bargain, but colorful and fun, these unusual glasses are sure to entertain all of your guests.
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You can have your own Personal Coffee Maker
If you buy it with the Braun KSM2-BLK Aromatic Coffee Grinder
All you have to do is order any four of 8,000 eligible kitchen products and get the lowest-priced product FREE. Start shopping now!
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Barefoot Contessa Spatulas are a colorful and essential addition to your kitchen. They are heat resistant to 425 degrees F with removable silicone head for cleaning. They are dishwasher safe and will not scratch non-stick pans.
You can find other great Barefoot Contessa items from cookbooks to condiments in the Barefoot Contessa Pantry.
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This 4.5/5 star Simply Calphalon Nonstick 6-Piece Bakeware Set 
This versatile bake ware set from the Simply Calphalon Nonstick line provides all of the basic tools for home baking. Three cake pans, one 8-inch square and two 9-inch round are perfect for baking all kinds of treats from simple angel food cakes to rich fruit cakes. The loaf pan, measuring 4-1/2 by 8-1/2 by 2-1/2 inches, will handle all kinds of bread from banana to brioche, and the medium cookie sheet will bake up batch after batch of cookies without warping. The set also includes a sturdy cooling rack, ready to hold cakes, cookies and bread the moment they emerge from the oven.
Product Features:
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KB recommends for this meal:
KitchenAid Lemon Zester with FREE cleanerchicken with roast lemons and green olives
from everyday food (Martha Stewart living)
Ingredients
Directions
1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on paper; sprinkle with pepper. Roast, turning slices over halfway through, until lightly browned around edges, 25-35 minutes. Set aside
2. After lemons have roasted, place 1/4 cup flour in a shallow bowl. Season chicken with salt and pepper; coat with flour, shaking off excess. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, 3 to 4 minutes per side; remove and set aside.
3. Add garlic to skillet; cook 30 seconds. Add wine and cook, scraping up browned bits from bottom, until reduced by half, about 1 minute. Whisk in remaining TBS flour; cook until just starting to brown, about 30 seconds. Add 1/4 cup broth, whisking until combined. Add remaining broth, olives, zest and lemon juice. Return chicken to skillet. Bring to a boil, reduce to a simmer, and cook, turning chicken once, until opaque throughout, 8-10 minutes. Add roast lemons and parsley; stir to coat. Serve (4)
