Easily Zesting Overly Ripe Citrus | Tuesday's Tip of the Day!

Don’t you just hate it when a recipe calls for 1 teaspoon lemon zest and your lemon has reached – rather, extended – its “prime?” I absolutely do! Here is a quick trick for getting those last little shards of lemony (or lime or orange) deliciousness.

Rinse:

• Rinse the lemon and dry well.

Freeze:

• Place the lemon in the freezer for 30 – 45 minutes until firm.

Zest:

• Now that the lemon, and peel, have hardened, you can get a better grip on the lemon while your microplane zests like a true champ!

For other terrific tips and hundreds of recipes, including several that feature lemon, lime and orange zest, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Keeping "Pesty" Fruit Flies at Bay

No one likes those bothersome and pesty fruit flies! And with the abundance of fresh fruit around the hot summer months, they are at an all time high. Here are a few easy ways to keep them at bay and your kitchen in the clear!

First of all, what are fruit flies:

Fruit flies are the bane of many home owner’s existence. They have a crazy short life span, going from egg to adulthood in 8-10 days, which means they reproduce at a ridiculously fast rate. They thrive in moist, damp places, such as sink/garbage disposal drains, and are attracted to fruits and other foods-particularly ones that are fermenting or rotting (they clearly have no taste.) – Everyday Roots

Tips for Preventing:

• Keep Drains Clean:
  • Pour a mixture of half white vinegar half boiling water down the drain daily to stop them at the source. Keep the area around the drain dry.
• Minimize Counter Fruit:
  • Either eat or store fresh fruit in the fridge as quickly as possible.
• Compost:
  • Empty your compost as frequently as possible as it’s a solid breeding ground with it’s decomposing fruit and veggies inside.
• Counter Tops:
  • Use a cleaning solution to keep your counters juice and sugar free! 

Tips for Terminating:

• Vinegar:
  • In a small bowl, fill ¼ full with red wine vinegar or apple cider vinegar. Cover tightly with plastic wrap and use a toothpick to pierce a few small holes in the plastic. Once fruit flies come in, they can’t find their way out! Note: you can also put a piece of overly ripe fruit in the bottom and allow that to attract the fruit flies.
  • In a mason jar, add 1/2 cup vinegar of choice, preferable red wine or apple cider. Add a funnel to cover the top opening. The smell of fermentation attracts the fruit flies down through the funnel into the vinegar where the funnel makes it hard for them to come back up.
• Soap and Vinegar:
  • Fill a medium size bowl with soapy water. Inside the soapy bowl, add a smaller bowl and fill ¼ full with red wine vinegar. Vinegar attracts the flies while the soap traps them inside.
• Red Wine:
  • In a wine bottle or other tall bottle with a long neck and skinny opening, add a small amount of red wine. Fruit flies will gravitate toward the sugar and will not be able to make their way back up the opening.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Removing Corn from the Cob (Plus a Bonus YouTube Video) | Tuesday’s Tip of the Day!

Before you opt for frozen corn kernels, in peak corn season especially, let me take the fear and question out of cutting your own straight from the cob! And, to make this process even easier, I encourage you to check out my “Removing Corn Kernels” YouTube Video on my channel The Table Together with Tiffany Lewis.

Step 1: Husk and Prepare

• Over your compost bin or damp paper towels, remove the husk and threads from each ear of corn. The damp paper towel catches the threads and makes cleanup a synch!

Step 2: Prepare

• Line a baking sheet with a damp paper towel neatly folded in the middle. Using a serrated knife, stand the corn on the damp towel and working form the top down, cut away the kernels. Go just deep enough to remove the entire kernel but not so deep where you get the tough “root.” The baking sheet catches the kernels from making a mess of your work station, the damp towel keeps the corn from slipping as you cut, and the the teeth of the serrated knife grip onto each corn kernel keeping the knife from slipping.

Step 3: Enjoy!          

• Enjoy your fresh corn kernels as desired! Note: If you are interested in grilled corn kernels, it’s best you grill the entire ear of corn then allow to cool before slicing.

For other terrific tips and hundreds of recipes, including several that feature corn like Corn Casserole, Cornbread, Sweet Corn Soup, and Cheesy Grit Soufflés visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Opening Slippery Jars | Tuesday's Tip of the Day!

There is nothing worse than needing a key ingredient nestled inside a jar only to find you can’t open the jar! You gently tap on the counter which leads to less gentle taps which leads to, in some cases, a cracked jar or counter top and complete frustration! So, before you go that route, think about this fun trick!

Step 1: Get a Grip!   

• It’s not you, it’s the jar! Once you overcome that concept, you are golden!

Step 2: Loosen the Seal

• Gently tap on the counter and a quick run (just the lid) under hot water should help release that stubborn seal!

Step 3: Literally Get a Grip!

• Find something that will help you get a grip of the jar! Harder to come by, are rubber circular disks that have rubber bumps on one side and flat on the other. We still have our great grandmothers; so durable! Or, better yet, head to your office and grab a rubber band! Get the thickest one you can find and place it around the jar. The rubber band will keep your grip in place as you twist the top. 

And with that, you should have your key ingredient, an intact countertop, no glass to sweep and a smile!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Cutting Pineapple (Bonus YouTube Video) | Tuesday’s Tip of the Day!

There are numerous techniques and gadgets on the market that promise easy pineapple coring, but what if I told you there was a technique that gave you ultimate control, minimal waste and that didn’t need counter or cupboard real estate for storage? Would you be interested? And, to show you just how quick this technique is, I have created a video on my YouTube channel The Table Together with Tiffany Lewis. Make sure you check it out for step by step instructions on quickly and perfectly cutting your next pineapple.

Step 1: Remove the Crown

• By removing the crown and base, you now have two flat surfaces to cut from.

Step 2: Carve

• Using a sharp chef knife, start at the top working toward the bottom, trim away the peel in one smooth motion. Continue to work your way around the pineapple going just deep enough to remove the skin and spikey “thorn” like nobs but not so deep where you are wasting the fruit.

Step 3: Cut to your Desire!

• Now the fun begins! Regardless of whether you want planks, cubes or rounds, cut the peeled pineapple to your heart’s content! Just make sure you remove the core (it’s a little tough on the mouthfeel) before serving.

For other terrific tips and hundreds of recipes, including several that feature pineapple like Pineapple Peach Popsicles, Pineapple Kale Smoothie, Shrimp Cocktail, and Grilled Pineapple Salsa, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Easily Removing Honey from Measuring Cups | Tuesday's Tip of the Day!

Always looking for something new and exiting, I thought you may be interested in this nifty little trick! To quickly remove honey – or anything sticky for that matter – from your measuring spoon or cup, simply spray it first with cooking spray, add honey and watch it slide out with no residue! Yes, easy as that!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

How to Cut a Mango, Including a Step-By-Step Video | Tuesday's Tip of the Day!

I’m assuming, but not sure, if you know just how excited I am right now. Why you may ask? Well, it’s summer and all my favorite fruits are in their prime. From mango, peaches (especially those darn tasty white ones), avocado (yes, they are fruit), and watermelon, I am in sweet heaven! Juice dripping from my chin, sticky fingers…I don’t even care! Today I am going to quickly touch on how to cut a mango. And, if your anything like me, you cannot get enough of them right about now! And for those of you that prefer to WATCH me cut a mango, come check out my YouTube video that posted this morning.

1.   Wash your mango: Cold running water with your hands. No soap!

2.   Slice: A thin flat portion from both the top and bottom. This creates a nice flat surface from which it can stand on your cutting board.

3.   Carve: using a sharp knife, start at the top, with your mango standing upright, and literally carve away the skin in smooth thin slices. The goal is to cut right below the peel as to limit waste but remove skin. If you want to use a peeler, be my guest but notice how the peel keeps getting stuck in the peeler, especially if your mango is soft.

4.   Plank: Now that your mango is peeled, imagine the seed in the middle. Imagine four plank around the mango, and cut straight down all four sides as close to the core as you can.

5.   Snack: For those tiny bits too close to the core, turn your back to your guests and get to work. The little bits of leftover juicy deliciousness simply put, should not be wasted. 

And with that, you can slice or chop to your heart’s content!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of other videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Last Minute Fourth of July Menu | Tuesday's Tip of the Day!

If you just received a text saying, “can we come over, and bring our friends.” Don’t worry, this isn’t the first time…right?

Some of my favorite last minute entertaining ideas are ones that I do even when time isn’t of the essence. Why? Because they are easy, quick and allow you more time to prepare your red white and blue attire and prepare the house.

Drink:

• Purchase: Sparking water, limes or lemons, lemonade or limeade, glasses, straws, and ice.
• Prepare: Fill each glass with ice, 3/4 lemonade and 1/4 sparkling water to finish, garnish with lemon or lime slices. For an adult version, add a splash of vodka or rum.

Appetizer:

• Purchase: Pre-cut jicama sticks, baby carrots, cucumber, mini bell peppers, hummus.
• Prepare: Make a veggie platter with your collection of cold cuts and serve them with hummus.

Main:

• Purchase: Ground meat, slider buns, mayo, ketchup, onions, lettuce, tomato (small), thousand island dressing, American cheese - OR – steak and corn.
• Prepare: Season ground meat with salt and pepper. Portion into small slider size patties. Grill and top with American cheese. Toast slider buns and allow guests to assemble to their liking. Grilling sliders cooks faster and you can portion them faster too – OR – Season steaks with salt and pepper, grill, serve with grilled corn.

Dessert:

• Purchase: Angel food cake (bakery), whipping cream (make it yourself), strawberries, blueberries – OR – Banana, vanilla ice cream, whipping cream, hot fudge, strawberries, nuts.
• Prepare: Slice angel food cake in half across bias and remove top layer. Layer bottom layer with whipping cream, top with clean (and dried) blueberries and sliced strawberries. Place top half on top, add remaining whipping cream and berries, slice (like a cake) and serve – OR – make banana splits!

And beside the drive to the market, and loosing your parking spot, there you have a quick fourth of July feast with minimal prep, cooking and cleanup!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Cutting Watermelon (Including a Video!) | Tuesday's Tip of the Day!

With summer in full swing, understanding how to quickly and efficiently cut a watermelon is a skill that although daunting, is quite easy and quick! And, to help streamline the entire process, I even have an awesome video on my YouTube channel, The Table Together with Tiffany Lewis that will walk you through the entire process from washing to snacking! Let’s get started…

1. Wash! Before you begin slicing through your watermelon, make sure you give it a good rinse. Watermelon is handled numerous times on its journey from the field to your grocery store or farmers market. Plus, if your watermelon has been exposed to any contaminated material or matter on the field or in route to your home, it lays on the outside and you wouldn’t see it. Protect yourself and family with a quick scrub under cold water (sans soap) and you are good to go!
2. Trim: Trim off the top and bottom so that the watermelon stands straight up.
3. Carve: Taking a sharp chef’s knife (blade around 7 – 9 inches), start at the top and cut away the peel by carving the thick rind away. Cut just deep enough to see a bright pink flesh but not so deep where you have waste.
4. Slice: Slice across the “peeled” watermelon into rounds as thick or thin as desired and cube, wedge or plank to your heart’s desire. Or, you can follow my video and follow me step by step.
5. Enjoy! In half the time with limited waste and easy cleanup

For other terrific tips and hundreds of recipes, including several that feature watermelon like my watermelon feta salad, fresh watermelon salad with ginger mint simple syrup, and even a few drinks, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, for dozens of videos solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Peeling Kiwi in Seconds Flat | Tuesday's Tip of the Day!

As we turn the corner into hotter months ahead, so does my appetite for something sweet yet refreshing. Kiwi is one of my go-to summertime favorites as quite frankly, they hit that perfect balance between ever so slightly tangy while keeping a wonderful sweet and juicy finish! Just thinking about them makes my mouth water. Because I can eat several in one sitting – don’t judge – I thought it would be appropriate to show you a quick and easy way to get through the fuzzy skin and right to “business.”

Using a knife, cut both ends off the kiwi so the top and bottom are flat.  Tuck an everyday spoon from your silverware drawer under the peel and rotate around the kiwi gently pulling away and removing the peel as you go. While on the topic, this tip also works for removing shells from hardboiled eggs.  And there my friends, is a juicy (pun absolutely intended) little tip for enjoying kiwi in seconds flat!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Cutting Bell Peppers | Tuesday's Tip of the Day!

I absolutely love bell peppers but have a strong affinity toward the orange, yellow and red variety. Green bell peppers really don’t do much for me as they tend to be bitter and, quite frankly, don’t offer any level of “excitement.”   

Let’s Back up a Second. What are bell peppers?

• Bell peppers are members of the Nightshade family of vegetables along with potatoes, tomatoes and eggplants.
• Like chili peppers, bell peppers originated in South America where seeds of a wild variety are believed to date back to 5,000 B.C.
• The various colored bell peppers all come from the same plant, but differ in their level of maturity. – The World’s Healthiest Foods

What’s the Difference Between Green, Yellow, Orange and Red Varieties?

• Bell peppers, as it turns out, all start on the same path or journey toward fruition.
• Green bell peppers are the first to be picked, hence why they lack the same level of sweetness as our orange, yellow and red varieties. This is also why green bell peppers are less expensive.
• Yellow, orange and red bell peppers (picked in that order) are left to mature on the vine becoming even sweeter as their color changes from yellow to orange and then red.
• The same concept applies to tomatoes that are used for fried green tomatoes. Green tomatoes are under-ripened tomatoes that are picked (harvested) early in their life cycle, while they are still green. If we left them on the vine to continue to ripen, they would eventually turn red while simultaneously getting juicier and sweeter. Is there anything better?

For other terrific tips and hundreds of recipes, including several that feature bell peppers like Roasted Pepper Relish, Breakfast Casserole, Chilled Gazpacho or event Steak Asparagus Stir Fry,  visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Properly Temping Proteins | Tuesday's Tip of the Day!

As we fire up our grills for the hot summer months ahead, its important that we understand how to properly temp proteins to keep our friends and family safe, while also keeping that gorgeous roast, patty or steak from becoming as dry as a bone! No thanks!

Instead of piercing the protein with the thermometer from the top straight down, which might be tempting, think about going in from the side of the protein (i.e. right to left). Of course, this depends on the thickness of your protein, but it’s the most accurate way to test the internal temperature of your protein. From steaks, pork tenderloins and chicken breasts, it’s the center we are always waiting on. We start with a gorgeous sear to develop color on the outside then wait patiently for that thin layer in the very middle to cook to our desired doneness. By going in from the side, you are temping that exact area. Temping from the top down can be hard to gage as we may take the probe too low or too high yielding an inaccurate temperature. Heck, we might even be temping the grill grates. Yikes!

Visit my website TheTableTogether.com for delicious recipes putting our new skills to work, like my All-American Sliders, Grilled Chicken with Goat Cheese and Shallots, or Tandoori Chicken Skewers.

Now that you know how to properly temp your proteins, it’s time to fire up the grill and invite your friends and family around The Table Together.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Pronto Whipping Cream | Tuesdays Tip of the Day!

When supper turns into “I need a little something sweet” whip up (pun intended) fresh whipped cream to dollop, adorn or laden. Regardless of just how sweet that sweet-tooth is, follow these quick steps to whip up a batch in a jiffy!

Step one: While you are nearing that “something sweet craving”, pop a large metal bowl and whisk in your freezer. Keep heavy whipping cream in the fridge until just before you get your whisking on!

Step two: Remove bowl and whisk from the freezer, add desired amount of whipping cream (remember – before you get carried away – you have to turn that liquid state into velvety smooth whipped cream by hand) and start whisking. Before you know it, soft peaks will come to fruition and whipping cream is formed! In the last few strokes (whisks), add a splash (1 teaspoon) of vanilla extract and tablespoon or so of powdered sugar (if desired). Be careful to not overmix, unless you want butter which is a whole other blog post.

And just like that friends, freshly made whipping cream is at your finger tips! For recipes perfect for “dolloping” like All-American Apple Pie, Peach Cobbler or Blueberry-Peach Crumble, or even Maple Whipping Cream, visit my website thetabletogether.com.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Foolproof Caramel Sauce | Tuesday’s Tip of the Day!

The trick to making perfect foolproof caramel sauce is actually quite simple. First, measuring ingredients. Second, selecting your cookware. Third, following these steps below. Fourth, stop letting caramel sauce taunt, intimidate or overwhelm you! Quite often, we never even take steps to making caramel because we are too nervous to even begin the process. Before you think “I can’t do this,” think “Yes You Can!” Now that we have our sleeves rolled up and are ready to take on caramel, let’s step in the kitchen and get cook’n.

Tips:

• Patience! When making caramel sauce, it is important to be patient! It is also important to know that caramel can turn from “is anything happening” to “done” to “burnt, start over” in seconds. Literally!
• Commit! When stepping into the kitchen, commit yourself to the task at hand and don’t walk away!
• Follow the Directions. Yes, really! When the recipe says, “stop stirring,” stop stirring!
• Adding Cream: When adding the cream, yes it will bubble viciously but that’s part of the process. Remember, don’t let caramel frighten you. Stand your ground, whisk in hand…and don’t stop whisking!
• Storing: Caramel will thicken as it cools. Depending on the intended use, chilled caramel sauce can quickly be nuked in the microwave or over low heat in a small saucepan.

Recipes: Of course I have an utterly delectable one! Visit my website TheTableTogether.com or Click Here for my Foolproof Caramel recipe.

Videos: If you are more of a visual learner, come join me at my YouTube channel The Table Together with Tiffany Lewis! Here, I will show you the entire process from start to finish!

Now that you have conquered caramel sauce, it’s time to make up a batch. And for the record, homemade caramel sauce makes for a great hostess gift when given in a pretty canning jar, like my personal favorite Weck.

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Perfect Pan-Seared Salmon | Tuesday's Tip of the Day!

As we near warmer months and crave healthy, lean cooking, understanding the key components to perfectly pan seared salmon should be of upmost priority! Let me quickly walk you through the basics…

• Selecting: I always recommend purchasing wild caught salmon which, lucky us, is at its prime during the summer months! Farm raised salmon may look good, and better than wild caught when salmon is out of season, but its entire life has been manipulated in such a way to yield the “perfect” outcome. I don’t know about you, but I would prefer to not have a diet grown by science in a “lab” or “tank”.  If wild caught doesn’t look good (slimy or mushy), do your body good by opting for a different protein or fish instead. You wouldn’t buy rotten bananas, now would you?
• Storing: Make sure you cook the salmon the day of or after purchase! Store on the bottom shelf of your fridge to prevent cross contamination and away from your eggs as the smell (which it shouldn’t, by the way) doesn’t become infused with a fishy aroma.
• Cooking: After seasoning your salmon – typically salt and pepper – generously oil your salmon fillets and not your pan! This way, you know the entire fillet has been evenly coated and will obtain that gorgeous GBD (golden brown and delicious) sear. Remember, color = flavor so take the time to ensure a golden brown crust. Always start salmon presentation side down (making contact with the pan)! When salmon has finished searing, flip and transfer (presentation side up) to a wire rack inserted in a baking sheet. Place in a preheated 425ºF oven allowing the center of the fish to finish cooking through, approximately 2 minutes for medium. Cover with foil and allow to rest for at least 5 minutes before serving!
• Recipes: Now that you have the key ingredients to perfectly pan seared salmon, invite your friends and family over and try one of my many salmon recipes!  From simple pan seared salmon with citrus relish, to green curry salmon with black rice, I have you covered!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Perfect Pan-Seared Chicken | Tuesday's Tip of the Day!

There is nothing more delicious and satisfying than perfectly moist chicken breasts. Whether served as is, sliced and adorned on a classic Caesar or shredded and combined in a classic chicken noodle soup, knowing how to make a perfect pan seared chicken breast is one skill I highly encourage you master as it will take you so far! Now put that fear of chicken to the side and come join me in the kitchen! I have you covered with a video on my YouTube channel, The Table Together with Tiffany Lewis, recipes and lots of tips below!

Overcome your Fear!

• First and foremost, don’t fear the bird! Whether afraid of cross contamination, not cooking it long enough or fearful of cooking it so long it becomes rubbery and dry, chicken has, and continue to, paralyze many! Because of this, I dedicated a YouTube video on my cooking channel The Table Together with Tiffany Lewis to perfectly executed chicken and even have a quick and easy (plus straightforward) recipe for you.

Let's Talk Chicken Cutlets (Vs. Breasts):

• First of all, I like cooking with chicken cutlets because they are half as thick as chicken breasts therefore cooking in half the amount of time. Bonus, right?
• Because they cook so fast, you can usually cook the chicken on the stove top the entire time without worrying about the outside taking on too much color before the middle is cooked all the way through.
• The main reason many people have difficulty cooking an enormously thick chicken breast is because they are waiting for the middle to cook to 165ºF and try cooking the breast on the stove top the entire time. If this is you and you love chicken breasts, remove the meat from the stovetop as soon as you have the desired color, approximately 3 minutes per side. Transfer meat to a wire rack inserted into a baking sheet and pop in a preheated 400ºF oven allowing the center to cook until 165ºF on the dot. Remove from oven, cover with foil and allow to rest for 5 minutes.
• Because chicken cutlets cook so quickly, a mere 3 minutes per side, it only needs a few minutes to rest after cooking (ideally 4 minutes) putting dinner on the table in half the time!

Shopping for Cutlets!

• You can find chicken cutlets at most grocery stores, but if not, don’t be afraid to ask the butcher to do it for you! 
• If you want to take a hand at this yourself, purchase chicken breasts (1 breast per your average adult). Using a sharp knife, slice them each in half horizontally resulting in 2 chicken cutlets half the thickness of the original chicken breast.
• From here, if you want them even thinner, transfer (working with one at a time) to a heavy duty ziplock bag. Using a heavy kitchen mallet or skillet, gently flatten until your desired thickness.  I like mine 1/4-inch in thickness.
• In summary, each chicken breast will result in 2 chicken cutlets so when determining how many to purchase, think 1 chicken breast per your average adults, or two cutlets.

Let’s Get Cook’n:

• Place a cast iron skillet (ideally) or nonstick pan over medium – high heat. Allow to heat until hot, approximately 1 – 2 minutes.
• Meanwhile, generously salt, pepper (if desired) and oil both sides of each chicken cutlet. Make sure you generously oil them as there is no oil in the pan. The reason I oil the protein and not the pan is to ensure the entire protein is evenly coated and also so I don’t have to worry about oil gravitating toward one side of the pan. This also helps the oil from splattering when you add a cold protein to hot oil.
• Once the pan has heated (make sure you hear a sizzle when the chicken makes contact), place the chicken cutlets in a single layer presentation side down (the smooth “pretty” side) first. Cook until golden brown in color, approximately 3 minutes. Flip and cook the second side until also golden brown in color or when using an inserted meat thermometer, the temperature registers 165ºF.
• Transfer chicken from pan to a clean plate and loosely cover with foil allowing to rest for 4 minutes. Enjoy as is or slice or shred as desired!
• For the full recipe, make sure you check out my Weeknight Chicken Cutlet recipe on my website TheTableTogether.com. I even have an incredible Pistachio Crusted Chicken Cutlet recipe that you may just love!!!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Uses for Excess Bacon Fat | Tuesday's Tip of the Day!

Before tossing or using paper towels to “mop up” that excess bacon fat from your skillet, consider all of the tremendous potentials for its use down the road. Okay, you may not have a need for it now, but what about a delicious bacon vinaigrette or even using it to sauté veggies?

Either store in designated ice cube trays in the freezer for up to 3 months or in a small container fitted with a lid in your refrigerator for up to 1 – 2 weeks. As desired, take what you need and cook or whisk (think vinaigrettes) to your hearts content…even when you don’t have bacon on hand! 

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Revitalizing Crystalized Honey | Tuesday's Tip of the Day!

I absolutely hate when I reach for my precious honey bear only to find the honey has crystalized! And, of course, this only happens when you have company over and honey is needed right now, or rather 5 minutes ago! Here is a quick and easy way to revitalize your crystalized honey with little to no effort!

• Stovetop: Bring a small pot of water to just below a simmer. Add honey jar ensuring water is not covering the top. Allow to sit in hot water until honey loosens, 30 seconds – 2 minutes.
• Microwave: Remove the honey jar lid and microwave on low, while keeping a close eye, until honey loosens. 

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Coffee Ice Cubes | Tuesday's Tip of the Day!

Ever wonder what to do with that leftover French press or morning coffee carafe? How about freezing it in ice cube trays for a clever way to chill ice coffee without watering it down? Plus, just imagine telling your friends that you are sipping on coffee outfitted with coffee cubes. This also works with leftover ice tea or even lemonade. Sometimes, the simplest things are the most impressive – case in point!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!

Stocking up on Butter | Tuesday's Tip of the Day!

As Paula Deen says, “everything is better with butter.” However limited I am on my butter use when it comes to cooking, I do like a good bargain and make an exception when I see butter on sale! Butter can be expensive, so when it’s on sale, I stock up and pop them in my freezer! Butter will keep in your freezer for up to 6 months which between baking your favorite chocolate chip cookies to buttering toast and rubbing your whole roasted chicken, you may never need to pay full price again, nor will you run the risk of running out! Because, sometimes, just sometimes, everything is just that much better with butter! Paula would be so proud…

P.S. enjoy responsibly!

For other terrific tips and hundreds of recipes, visit my website (thetabletogether.com). While there, consider “subscribing” and I will send a new tip or blog post directly to your inbox every Tuesday and Wednesday morning!

P.P.S. Make sure you check out my YouTube channel, The Table Together with Tiffany Lewis, solely dedicated to bringing all of these fantastic tips and recipes to life!

Cheers to starting a new tradition around The Table Together!

Sincerely,

Tiffany Lewis

Founder and true believer in the power of bringing people around The Table Together!