Monthly Archives: March 2013

Shine On Blog Award Nominee

Thanks so much to Nancy Cohen for nominating the Hasty Tasty Meals Kitchen for a Shine On award.



The Shine On Award Rules

  1. Link back to and thank the blogger who nominated you.
  2. Post the badge on your blog.
  3. Answer the questions posed to you.
  4. Nominate five bloggers who shine a little light in your day and notify them.
  5. Ask five questions for your nominees.

Nancy’s Questions for Me:

What genre do you read for fun?

Romance. I love most sub-genres of romance fiction. I confess I also read cookbooks for fun.

Do you revise as you go along or wait until your first draft is done?

I revise as I go, which makes me a slow producer. I’ve tried turning off my internal editor. Can’t do it.

What advice would you give aspiring authors?

Don’t be defensive about critiques.  Seek feedback from stronger writers and heed their advice. Enter drawings at writing conferences for critiques from editors or authors. And always–always–thank them for their help.

Do you have beta readers and who are they?

Yes, my author friend Judith Leigh is my beta reader. Author Dee S. Knight is my critique partner. Both are incredibly supportive and helpful.

What’s an interesting item you’ve researched for your current work in progress?

The witness security program is not very much like it’s portrayed in the entertainment industry. The U.S. Marshalls do a super job at protecting witnesses. They’ve never lost one yet who followed all the rules, but many ignore their handler’s advice. I wrote two pieces of fiction from my research: RECLAIM MY LIFE and VEILED THREAT. As for my cookbook writing, I credit Alton Brown (“Good Eats”) for inspiring me to dig deeper into the science of food. Thanks to him, I now understand stuff like when to use baking soda instead of baking powder, and when to use both.

And I nominate some of my favorite cooking blogs:

The Home Heart Wholesome and healthful recipes on a budget

The Elegant Gourmet Frankie Harvey makes 5 Star Restaurant quality food at home

Ranting Chef Makes new twists on familiar dishes, and does product reviews, too

Chicklets in the Kitchen Writers dishing about recipes and other kitchen happenings.

En Quete de Saveur (flavor quest) Using food preparation to de-stress and enjoy.

Pay these sites a visit and you’ll see why I nominated them for a Shine-on Blog Award.

My Questions for the Nominees:

  1. What attracts you to a recipe blog?
  2. What is your favorite type of recipe to post?
  3. Are you a fan of TV cooking shows? If so, name your favorite.
  4. Do you prefer dining at home over dining in a restaurant?
  5. What is your go-to cookbook, the one you refer to most often?

I look forward to reading their answers.


Filed under cooking, Healthful Eating, Recipes


I’ll admit I’m not much of a microwaver. With the exception of asparagus and corn on the cob, most of my dishes cook rangetop or in a conventional oven. When I purchased the Deep Covered Baker (The Pampered Chef), I read the product guide that included directions for “30-Minute Chicken” in the microwave oven. I had my doubts.


The Pampered Chef® Deep Covered Baker

If you’re on the fence about buying this product or roasting in a microwave oven, keep reading.




  • 1 whole chicken (approx. 3 lbs.)
  • nonstick cooking spray
  • 1 Tbsp. extra virgin olive oil
  • Seasonings (your choice fresh chopped herbs + 1 tsp. salt and ¼ tsp. pepper)
  • 2 carrots, cut into 1″ pieces
  • 1 onion, peeled and quartered
  • 1 baking potato cut into 1″ slices


  1. Spray nonstick cooking spray generously to cover the interior of the Deep Covered Baker.
  2. Pat dry the chicken using paper towels. Rub with the olive oil.
  3. Rub the herbs (I use fresh taragon, thyme, and parsley) over the chicken.(reserve part of the herb mix for vegetables)
  4. Position chicken breast side up in baker. Add carrots, onion, and potato. Add salt and pepper over chicken and vegetables.
  5. Microwave uncovered on High 30 minutes. Check using a digital thermometer (should be 165° in thickest part of breast). If necessary, microwave an additional 5 minutes.
  6. Remove from microwave oven and cover for ten minutes. Residual cooking should bring the chicken to 170°.
  7. Remove skin from chicken. Transfer chicken, carrots, and potatoes to a platter to serve.

Yield: 4-5 servings chicken, 2 servings vegetables
Refrigerate leftover chicken.


So there you have it. You really can roast a chicken in the microwave oven, a great convenience if pressed for time. You won’t have a browned skin, but that isn’t an issue for me. I skin chicken before serving because skin contains too much saturated fat.

I am glad I experimented with roasting in the microwave oven. However, if I have the time, I still think it’s easier to slow cook chicken. The microwave method may save time, but it’s tricky, especially if your microwave oven varies on size and wattage.


Filed under chicken, cooking, Healthful Eating, Roasted Vegetables

The Quintessential Hasty Tasty Meal

The Quintessential Hasty Tasty Meal

Nothing beats fresh produce when it comes to healthy and quick meals. Boneless, skinless chicken breasts cook over low heat in a covered skillet while carrots and green beans steam in a covered sauce pan. A pat of butter, and a pinch of salt and pepper season the vegetables; fresh clipped herbs and a dash of BBQ sauce garnish the chicken. Corn on the cob cooked 4 minutes in its husks in the microwave comes out clean and ready to eat. No salt or butter necessary. Yum!

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March 4, 2013 · 4:23 pm