Here’s a cute guest blog from a lady from England. You might need to look up a couple of her references!

There are advantages and disadvantages of giving birth to your daughter on New Years Eve!

The advantages are obvious – I will never forget her birthday, I can do one lot of frantic gift shopping to cover both Christmas and birthday present, I can never quite find enough available small guests to warrant holding a birthday party on ‘The Big Day’. What a pity!

The disadvantages – on her day of birth, being woken by the fireworks at midnight when we’d both just nodded off (we both bawled our eyes out!) and not being able to find decent supermarket birthday cakes for love nor money between Christmas and New Year.

The amount of time and tears spend trawling round the shops after Boxing day looking for that elusive cake – whether it be Barbie pink, Spongebob Squarepants or hedgehog shaped, the search was usually fruitless and disappointing for all concerned.

Now I’m no domestic goddess by any stretch of the imagination but I came to the conclusion some time ago that I could probably produce something myself which would not only get me out of a sticky last minute shopping situation but also give mother and daughter some creative ‘us’ time doing something creative together.

Taking on the ‘hedgehog’ theme I found I could take advantage of the festive season by picking up an enormous plain Yule log (at a discounted price!) which would make an ideal hedgehog body.

I explained my ideas to my young daughter who immediately ‘wanted to help’.  We donned the aprons, rolled our sleeves up and got to work. I showed my daughter how to make chocolate butter cream icing and how to smear it all over the ‘hedgehog’ without getting it over the floor, herself and the dog. We carefully stuck white chocolate button ‘spines’ all over its body and used some liquorice allsorts for googly eyes and nose.

OK, it wasn’t the prettiest woodland creature you ever saw and I hadn’t even warmed the oven up, but my little girl was so impressed with our creation and that afternoon was full of fun and laughter, an hour or two of special time together which my daughter still recalls.

I’m sure when the time comes, I will not resort to similar means to produce a wedding cake for my daughter, I will order a ready-made one in good time. Whether it makes it to the table without being adorned with chocolate buttons and liquorice is another matter.

If you are not a domestic goddess like the author Joanne Garrick, you should order your special birthday cakes from www.eatyourphoto.co.uk. Or order a chocolate layer cake from MagicKitchen.com

Does the idea of a juicy steak, grilled to glistening, sizzling perfection make your mouth water?  Luckily for you, you can achieve professional results at home, without a whole lot of effort.  Following, you’ll find tips for grilling the perfect steak – no matter how you like it.

Cut Matters

While it’s true that just about anything cooked in the great outdoors with the help of a barbecue grill seems to taste a whole lot better than most foods prepared indoors, steak is one of those things that really is better when prepared over open flames.  To get outstanding results, though, it’s best if you select the best possible cut of meat.  Supermarkets often do what they can to help you make a good choice, often marking steaks best suited to grilling with stickers proclaiming their wares to be “Great on the Grill!”  or “Perfect for Barbecue.”  Some steaks to try grilling if you’re new to the game include:

• T-Bone
• Rib Eye
• Flank Steak
• New York Strip (aka Delmonico)
• Filet Mignon

When selecting one of these steaks, look for cuts that have fine streaks of fat running throughout the muscle fibers.  This fat essentially bastes your meat from the inside out, carrying the flavors of the spices or marinades you have selected throughout the steak.  If you want to use lean cuts of beef, steaks such as eye of round, top round, sirloin tip, and top sirloin will do the trick; these usually turn out best if they’re marinated for at least a few hours prior to being grilled.  The acids in the marinade help soften tough muscle fibers, making the meat easier to chew.

Marinating Makes a Difference

Some die-hard steak aficionados grill their steaks with a little bit of salt and pepper, and nothing else.  Most people, though, appreciate the extra flavor marinades offer.  You can either choose a commercially prepared marinade, or you can easily make a simple marinade of your own.  A great one to try:

Blend 1/2 cup of soy sauce, 2 Tablespoons of extra-virgin olive oil, 2 Teaspoons of catsup, and one teaspoon each of minced garlic, crumbled oregano, and black pepper together.  Place your steaks in a dish with high sides (a baking pan works well) then pour the marinade on top.  Cover with plastic wrap and refrigerate for about three hours, turning the steaks over frequently as they are marinating.

Grilling to Perfection

If you’re brand new to grilling, you might feel tempted to rush things and get your steaks onto the grill as soon as the flames are jumping.  While you can do this if you’re using a gas grill, then drop the heat once the steaks have been seared, you want to wait until the flames have gone out and you have red hot coals if you’re using a charcoal grill.  The waiting may seem painful, but the rewards are definitely well worth the wait.

Be sure to follow a guide that helps you determine whether your steaks will be ready or not.  Thickness and desired doneness are two important factors to consider, as is the steak’s interior temperature.  Keep in mind that a thin steak done rare needs to cook only for about two minutes on each side; a two inch thick steak cooked to well done will need to be grilled for about 13 minutes on the first side and 11 minutes on the second side.  A barbecue fork with a doneness meter on it, or even a simple meat thermometer can help you determine how well done your meat is; in general, you’ll need to follow the following interior temperature guide:

• Rare – 120-130 degrees
• Medium Rare – 130-140 degrees
• Medium – 140-150 degrees
• Medium Well – 150-160 degrees
• Well Done – 160-170 degrees

In the absence of a thermometer, you can cut the steak open to see whether it looks right or not; watch carefully to be sure you don’t overcook it if you have no way to gauge the temperature.

Let it Rest

Finally, let your steak rest for about five minutes before sitting down to enjoy it.  Tempting as it may be to dig right in, the flavor and texture will improve over those last few minutes you spend waiting.  Didn’t get it right the first time?  As with all things, practice makes perfect.  Keep on grilling, and you’ll discover your steaks come out better and better each time.

Debbie Phillips provides great cooking tips for all at OutdoorCookingDepot.com. Visit for more information on turkey fryers, outdoor woks and other cooking accessories.

Grilling has become one of America’s favorite ways to cook, not only does it add great flavor to a variety of meals, but it allows you and your family an opportunity to eat outside as well. It is important to grill successfully however, because you do not want to end up burning your dinner that you spent good money on, this is especially true with steak products that can sometimes be expensive, such as: rib-eye steaks, filet mignon, and prime rib.

MagicKitchen.com's ready-to-cook Filet Mignon

When grilling filet mignon, there are a number of things you should keep in mind. The most important concerns seasoning. Filet mignon is one of the most expensive cuts of steaks out there and has a lot of taste on its own, so there is absolutely no need to over-season it. Just adding some fresh ground pepper or adding some whole grain mustard is a great way to season filet mignon. When grilling filet mignon, you should also be sure to use a high heat and to make sure to pre-heat the grill – never place the filet mignon on the grill before lighting it. Another important tip for grilling filet mignon is never to puncture the steak – make sure to always use tongs to move or turn the steak over. And the final grilling secret for filet mignon is never to overcook it, don’t turn your expensive steak into a doggie chew-toy. Cook the filet mignon with your grill lid open, on one side for 4-5 minutes on one side for a medium-rare steak, 6-7 minutes for a medium steak. Then flip the steak over with your tongs and cook for 2 minutes on the other side for medium-rare or 3 minutes for medium. If you want to create some lovely grill marks on your filet mignon, after 2 minutes on the first side, lift the filet mignon gently with your tongs and place back down at a 90 degree angle for the remaining 2 or 3 minutes. Always let a steak rest 5-10 minutes after cooking, or all the delicious juices will run out and it will be dry!

When grilling rib-eye steaks, it is also often a good idea to keep your seasonings simple. Olive oil and fresh ground black pepper or a small amount of a steak seasoning mixture or rub are often good choices. Many of the other tips for grilling filet mignon hold true for grilling rib-eye steaks as well. You should also pre-heat your grill to a high heat, make sure to leave the grill cover open, and always make sure never to puncture the meat with a fork or knife, always using tongs instead. It all comes down to perfect cooking time with rib-eye steaks. With a steak that is an inch to an inch and a half thick, you will want to cook it for 4-5 minutes on one side for a medium-rare steak, 6-7 minutes for a medium steak, and then flip and cook for the same amount of time on the other side depending on how well done you would like your rib-eye steak. If you steak is thinner than an inch, you may wish to reduce the cooking time, unless you like your rib-eye steaks well done. And again, if you want to create some lovely grill marks on your rib-eye steak, after 2 or 3 minutes on the first side, lift the steak gently with your tongs and place back down at a 90 degree angle for the remaining 2 or 3 minutes.

MagicKitchen.com's Ready to cook Prime Rib Roast

In grilling prime-rib, many of the foregoing grilling tips and secrets will hold true. Simple seasoning is often best, although this cut will hold a marinade nicely as well. (You should also never puncture prime rib, always use tongs). The main difference with prime rib is that this steak is often grilled “bone-in” and several steaks can be grilled in one cut. The trick is to maintain an even and constant head across the entire piece of meat that you are cooking. A prime rib roast should be grilled for 12 to 14 minutes per pound at a temperature around 325 degrees Fahrenheit, usually medium to medium high on your grill. A full seven-bone prime rib roast (up to 18 pounds) can take up to 4 hours to fully cook, and should be turned half way through the grilling procedure. When grilling many prime ribs as one roast, always figure out the exact weight before starting to grill your prime rib. A whole prime rib roast must be left to rest after you take it off the grill, this will allow juices to seep back in and flavors to continue to blend. Set the prime rib in a warm place under a loose covering of tin foil. After around 20 minutes of resting, you can slice and serve to your guests. If you are grilling only one prime rib steak, you can follow the same directions for a rib-eye steak, with a higher heat on the grill and an open cover.

However, the most important grill secret to take away from this, is whether you are grilling filet mignon, rib-eye steaks, or prime rib – never puncture your steak, always rest it and never overcook it!

Martie, MagicKitchen.com blogger

Associated with luxury and extravagance, shrimp is definitely the top seafood in America. But that doesn’t mean shrimp has to be prim and proper all the time. If you’re craving shrimp or need ideas to prepare your current stash, check out this article for both classic and funky shrimp dishes.

1. Shrimp Scampi

Just as delicious as it sounds, shrimp scampi is a dish consisting of buttered shrimp prepared with garlic, onions, white wine, and lemon juice.

2. Fried Shrimp

While there are many ways to fry shrimp, this dish often refers to deep fried shrimp that have been breaded in flour and/or cornmeal. Cocktail sauce makes a great side dip.

3. Shrimp Fettucine Alfredo

Shrimp fettucine alfredo consists of pasta and shrimp served in a thick, creamy parmesan sauce, often with broccoli.

4. Shrimp Rangoon

An alternative to crab rangoon, shrimp rangoon are made in the same way: combining the shredded meat with cream cheese, folding it into wonton wrappers, and deep frying it.

5. Shrimp Burrito

Hey, why not? You can use all the same ingredients found in a chicken burrito to make a shrimp burrito—just hold the chicken and add shrimp.

We hope some of these shrimp meals have made your mouth water, or at least given you a new look at an old seafood favorite. Bon appétit!

We need to accompany this article with some serious news (come on, you know we’re never serious!):

Steve, MagicKitchen.com blogger