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Listoticfrom Listotic

36 of the BEST kitchen tips and tricks! (with pictures)

Use a cupcake tin to make fruit-filled ice cubes, then add them to pitchers of water or sangria at your spring and summer parties.

DIY :: edible flower ice cubes, raspberry + herbs ice cubes and lavender + mint ice cubes

How to roast garlic: cut tops off of cloves (as in picture), place each head in one compartment on a muffin tin, pour 2 tbsp olive oil on top of each head, add fresh cracked pepper and maldon sea salt, cover lightly with aluminum foil, bake for 1 hour at 400°F. Spread on french bread or eat plain. So good.

Freezing buttermilk or heavy cream cubes for cooking. I never use a whole carton nor do I have in stock when a recipe calls for a bit! This is genius!

The Yummy Lifefrom The Yummy Life

How to Store Onions, Garlic & Shallots

This is an easy way to extend the life of onions, garlic, and shallots. They should stay firm and fresh for up to 3 months.

Baked Parmesan Herb Zucchini // These were delicious and went perfectly with the fish I made. Plus, they were FILLING. I ate 3 of the halves for lunch the next day, too. Zucchini might be my new favorite healthy food (besides avocado, obviously).

Tide and Thymefrom Tide and Thyme

Rustic Roasted Tomato Salsa

Rustic Roasted Tomato Salsa: 2 fresh jalapeno peppers 2 garlic cloves-unpeeled 1/2 cup finely chopped white onion 1 15-ounce can diced fire-roasted tomatoes with garlic-in juice 1/2 cup roughly chopped cilantro 1 lime-juiced, Salt & Pepper.

How Does Shefrom How Does She

18 Easy Food Hacks That Will Change The Way You Cook!

I LOVE this idea! After making soup, freeze it in plastic cups to make individual serving sizes to eat later. (The Redheaded Princess: Creamy Chicken and Gnocchi Soup)

chop up your herbs and stick them into an ice cube tray, then cover with olive oil and freeze. Toss a cube or two into your pan whenever you’re in need, and presto: fresh herbs, all winter long.

Preserving herbs! Muffin tins and ice cube trays are my friends - I use them for everything from tomato paste, to soup, to sauce, and herbs!

This is our favorite way to eat broccoli of all time! My husband says he would rather eat this than fries. I put a few Tbsp of olive oil in a ziploc with some salt and pepper and the broccoli and shake. Then spread on a cookie sheet and spread minced garlic over it and roast at 425 deg F for 20-25 minutes.

Kalyn's Kitchen®from Kalyn's Kitchen®

Tomato, Olive, and Fresh Mozzarella Salad with Basil Vinaigrette

Tomato, Olive, & Fresh Mozzarella Salad with Basil Vinaigrette- I am on this tomato basil and gralic kick:)

Best Steak Marinade EVER: 1/3 cup soy sauce, 1/2 cup olive oil, 1/3 cup fresh lemon juice, 1/4 cup Worcestershire sauce, 1 1/2 tbsp garlic powder, 3 tbsp dried basil, 1 1/2 tbsp dried parsley flakes, 1 tsp ground pepper, 1 tsp minced garlic. This is great on chicken too.

If you wrap your celery in tin foil before placing it in the fridge it will last for weeks, and it will still be fresh and crisp when you pull it out! This also works for stored broccoli for 7 weeks wrapped in tin foil, and heads of lettuce for at least 6 weeks!!!

1/4 C olive oil 2 T Sesame Oil 2 T Soy Sauce 2 T Brown Sugar 2 T dijon mustard 2 Garlic mined 2 tsp ground ginger Mix all ingredients together and pour over Salmon & marinate. Bake or grill until almost done. Glaze & broil until completely cooked. 1/4 C Honey 1/2 t ground ginger 1 t Soy Sauce 1 t Sesame Oil

MyRecipes.comfrom MyRecipes.com

Seared Scallops and Herb Butter Sauce

Seared Scallops and Herb Butter Sauce Recipe - Had a dream about scallops now I am craving them...