Don’t you enjoy a good useful tip now and then? You know, the kind your grandmother taught your mother, who then taught you. What? That didn’t happen in your family? You may wonder if they are true tips or only wives’ tales. I’m sure I had a few of those passed along, but the kitchen tips I’m sharing today are tried and true and you can pass them along to the next generation.

Ten Useful Kitchen Tips:

1. Store your bananas separate from other fruits. Bananas release gases that cause other fruits to ripen quickly. Also, if you place plastic wrap tightly around the top section where all the bananas are connected, they will stay fresher longer. After all that, if they still get to the over-ripe stage, throw them in banana bread or muffins.

2. To keep your potatoes from growing eyes (little roots that grow out), throw an apple into your potato bag. They will stay fresher longer.

3. If you are not sure how fresh your eggs are, place them gently in a bowl and cover with about four inches of water. Eggs that are fresh will stay on the bottom. Eggs that need to be used right away will stand on end and eggs that float should be tossed out. Farm fresh eggs will always be your best bet. Some stores have eggs on the shelf for over a month or two!

4. Do not put tomatoes or citrus in the refrigerator. The low temperature causes the fruits to lose their flavor. If the grocery store has veggies or fruits out on a table, keep them on your counter or in a bin. If they have them in a cool section, then refrigerate.

5. If you happen to put too much salt in a pot of soup, just drop in a potato rather than trying to add more ingredients to cover it. The potato will absorb the extra salt.

6. I’m not quite sure how this works, but if your loaf of bread is going stale, place a stalk of celery into the bag and close it up. This will help bring your bread back to life (probably from the moisture in the celery).

7. If you soak your popcorn kernels in water for about 10 minutes before popping on the stove or in an air popper, your kernels will pop up fluffier.

8. Don’t ever use detergents to clean cast iron. One of the treats of owning a cast iron skillet or dutch oven is the wonderful taste you get from the seasonings that have been baked in. Just use a salt scrub and a dry paper towel.

9. If your hands are smelly from cutting an onion or garlic, rub them with lemon juice or coffee beans.

10. Adding a couple of teaspoons of baking soda to the water of your boiled eggs will help you peel them easier.


This chili-lime chickpeas & avocado salad recipe is delicious, and you might want to double the recipe for the chili-lime chickpeas. They make a wonderful snack on their own!


Drain and rinse a can of chickpeas (garbanzo beans). Remove any loose skins.

Rinsed Chickpeas


Place lime-infused olive oil,  honey, and spices into a bowl and stir.

Sweet chili-lime sauce

Place chickpeas into a plastic zippered bag with marinade and shake vigorously. Lay out on a lightly non-stick sprayed cookie sheet.

Bed of marinated chickpeas


Place in a 350 degree oven for 45 minutes to 1 hour or until golden brown. Stir beans a few times during the cooking process.

Chili-lime infused chickpeas


Place mixed greens, avocado, and chickpeas on a salad dish and drizzle vinaigrette over top. Finish with Romano.

Chili-lime infused chickpea salad with honey-lime vinegrette



Chili-Lime Chickpeas & Avocado Salad with Honey-Lime Vinaigrette

1  15 oz can chickpeas (garbanzo beans)


2 Tbsp lime-infused olive oil (purchase here)

1/2 a fresh squeezed lime

1/8 tsp chili powder

1/8 tsp cayenne pepper

1/2 tsp sea salt


mixed lettuce greens

1 avocado

romano cheese (for sprinkling on top)


1/4 cup lime-infused olive oil

2 Tbsp honey

1 fresh squeezed lime

sea salt & pepper (to taste)


This recipe has also been shared on This Gal Cooks


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