I have been told to let meat sit to bring it to room temperature before grilling, is this a good idea? Is it safe?

As a new cook I've become overwhelmed with the variety of spices that are available as I walk through the grocery store. What would you recommend would be the perfect "starter spices" that every cook should have?

Hi Heidi, Yes, bringing meat to room temperature before grilling is safe and will yield optimal results. This process allows your meat to cook evenly. 75-80 degrees is a great starting point. This is especially true when preparing chicken and pork when meat must be cooked completely for safety. When grilling steaks depending on your desire of wellness ex., rare, medium rare the temperature of the steak can vary. The cooler the outside of meat the longer it takes to cook/brown the inside. Colder meat usually requires higher cooking temperatures so be careful not to overcook the outside which can cause dryness/ toughness. Meat that is not being prepped for use should be kept at a temperature of 41 degrees for food safety.

Hi Ms. B., I totally agree. It is my sincere belief that spices can be our friend or our enemy when it comes to seasoning our foods. Too much can mask and change the taste of our food but too little to prevent us from adding a burst of flavor to our meals. I believe that every cook, novice or pro should have the essentials, salt and pepper. When it comes to flavoring for onion, garlic, basil, etc whenever I can I use fresh produce, the taste is much more flavorful. For All Purpose Seasoning I use Simplycookingwithdonna All Purpose Seasoning which is My Line of Specialty Seasoning that has No MSG, No Sugar, it is Low in Sodium and has no additives or dyes and is All Natural. Simplycookingwithdonna All Purpose Specialty Seasoning is available in Original, Spicy, and My All New Sodium Free.
Try it today!!! www.simplycookingwithdonna.com

When I make a salad, I usually have lettuce, cheese, cucumbers, tomatoes and maybe tuna. What are some other ways to dress up your salad so they don't get boring?

Hi Jordan, Salads can become boring when we stick to our basic ingredients, however I have found that when you add fruit, and nuts they do come alive. Red onions, and green or red peppers also add a zesty bite to any salad. Traditional Salads usually have iceberg or romaine lettuce but when you add Spinach to your mix not only are you eating a good source of iron but it delicious and adds color. I suggest adding strawberries, grapes, pineapples, apples, raisins and even peas. They add a sweetness and are great for you. Pecans, walnuts, and almonds are also great. I found that when we add less heavy dressings we can also enjoy the natural flavor of our salads! It's sounds so good, I think I'll have one tonight.
Enjoy!

Thanks Kim and Donna!

My husband and I eat a lot of chicken for dinner. We are always looking for new ways to cook it or make it more exciting. What are some ways to make chicken taste differently so it doesn't feel like you are always eating the same thing?

I love chili, but too much and I've got a bad case of heartburn. Aside from taking preventative medicine, are there any ingredients I could get away with not putting in my chili to make it milder, while still getting a robust flavor?

I'm a novice cook and whenever I try to grill burgers they end up puffing out in the middle and looking like big meatballs. Do you have any suggestions for keeping them flat and any tips for a better tasting burger?

Hi Katy, one way to add flavor to you chicken is to season it and let it rest in the refrigerator for 1-2 hrs if time allows with my specialty seasoning Simplycookingwithdonna All Purpose Seasoning. I always use fresh green and red peppers with sweet onions on top of my chicken when baking this adds a wonderful flavor and changes ordinary baked chicken to something new. When frying my chicken I always season it with my Simplycookingwithdonna All Purpose Specialty Seasoning. It is All Natural, Low in Sodium and has no MSG, Sugar, or additives. Simplycookingwithdonna is availabe in Original, Spicy and No Sodium the flavor will make you never grow tired of eating chicken again! Try it today!!!

Hello Joe, as a nurse I understand your concerns. I would suggest when making your chili, use ground turkey instead of beef to decrease the amount of fat in your chili which can cause heartburn. Always completely drain all the drippings from your cooked meat. Instead of using Chili Powder Mix, try using natural ingredients for flavor. Again green peppers, onions, garlic, and of course my All Purpose Specialty Seasoning. Simplycookingwithdonna, it's available in Original, and No Sodium. I also recommend not eating late and allowing your food to digest at least 1 hr before laying down. And of course.....everything in moderation!
Good Luck!!!

Help!! Thanksgiving at my house for the first time this year. What are some pointers on making the Turkey?

Also what suggestions do have for expanding the types of food I cook. I love the recipes I've grown up with but don't want to limit myself.

Hi Jason, grilling can be tricky! I would recommend for flavor, that you prep your burgers prior to grilling by using Simplycookingwithdonna All Purpose Specialty Seasong and blend about 1/4 teaspoon to each patty. You can also add chopped peppers onions, and mushrooms. To prevent puffing preshape your patties, and allow them to rest in the refrigerator if time allows. This can be done the day before or they can be frozen and pulled out when ready to use. Use a spatula if puffing starts and monitor the heat. If grill is too hot this will cause the meat to swell.
Good Luck!

Hi Ashlie Thanksgiving Dinner for the first time can be overwhelming. But I say if you make sure you check your recipes and make sure you have all your needed ingredients, and make sure you have enough time to prepare them it will be a lot easier to bare. Nothing is worse than running around the kitchen with time against you!!! Believe me I know! Make sure your turkey is safely and completely defrosted. You can defrost your turkey in the refrigerator on the lowest shelf. You can also defrost it if it's emerged in cold water with a consistent stream of water over it. You must check the wt. of your turkey to see how long it should cook. II usually allow my turkey to cook 15 mins per pound to prevent drying. Always remove the turkey parts from inside the cavity of the turkey before cooking. To prevent your turkey from becoming dry after thoroughly washing it, apply seasoning and butter on the the turkey and wrap the entire turkey in Aluminum foil. During the last 30 minutes remove foil to allow browning. This allows for a moist Turkey with beautiful browning of the skin.
As it relates to breaking tradition create your own, whatever your family love make it!!! Many people Barbeque, fry chicken, cook fish etc. it's up to you!!!
Reminder: Never stuff your turkey with dressing, while it sits in the cavity many times it goes sour giving it's partakers a case of upset stomach( food poisoning). I hope you have a wonderful Thanksgiving!!!

How do you stop the shell from sticking with a boiled egg?

Hi Lany, to hard cook eggs( hard boil) place the egg in cold Water, bring to boil. Turn off and cover, set pot to the side for 15-20 mins. You should have a perfectly cooked hard cooked egg.
Happy Peeling!

Hi Donna, you make the best bake chicken. What is your secret?

Some recipes call for "scalded milk" - why scalding? What is the proper procedure for scalding milk?