EXPERIENCE PLATINUM!  EXPERIENCE HEALTH!  EXPERIENCE LIFE!

Welcome!  Here at Platinum at Home, you’ll find that we are passionate about living a healthier lifestyle.  Here you will find amazing insights on becoming and staying healthy for the rest of your life.  Let’s navigate around your kitchen together while we learn to feel better, look better and live longer!

We welcome your comments and posts.  Let us know about your successes.

South of the Border Eggs Benedict topped with Avocado Lime Sauce

What a great tasting breakfast or anytime meal.  Enjoy! South of the Border Eggs Benedict topped with Avocado Lime Sauce Featured Platinum Cookware:  Platinum Grill Pan, Large Platinum Gourmet Skillet, Platinum 4 Quart Pot In the Platinum Grill Pan: 2- Russet potatoes 21 Salute Seasoning – to taste (or salt and pepper) Preheat the Covered Grill Pan on medium temp to 60 C.  Wash as scrub two (2) Russet Potatoes and cut them in ¼ in slices, rinse and pat dry.  (You can brush EVOO on both side of the slices or you can grill them without EVOO).  Season each side during the grilling process.  I like Trader Joes 21 Salute seasoning.  Grill for about 12 minutes per side out until soft.  While these are cooking, prepare the sautéed veggies and avocado sauce South of the Border Contents (Platinum Large Gourmet Skillet) 1/2 cup thinly sliced red onion 1 teaspoon minced garlic 1/2 large red bell pepper, – chopped or thinly sliced 1/2 large green bell pepper – chopped or thinly sliced 1/2 cup corn – fresh or frozen 1 can black beans – drain liquid from beans and rinse 1/2 cup thinly sliced button mushrooms 1/2 teaspoon chili powder 1/2 teaspoon cumin 2 teaspoons chipotle sauce, or your favorite hot sauce Heat a pan over medium until 60 C.  Place the onion in the pan with a pinch of salt and sauté for about 2-3 minutes.  Add the chopped or sliced bell peppers, mushrooms, garlic, and corn.  Sauté for about 5 minutes then add the chili powder, cumin, black beans and hot sauce.  Stir, cover and turn heat off.  While...

Avacado Rice Breakfast Delight

This is one of our favorite dishes to have for breakfast, very simple to prepare and the textures of the combined foods are like a playground in your mouth. Featured Platinum Cookware:  Platinum 3 Quart 2-cups Jasmine Rice (rinsed) 2-3 Green Onions-sliced 3-4 Red Onion Slices-diced EVOO-desired amount Spike Seasoning-to taste Add 3 cups of alkaline water or filtered water to the 3 quart pan, add rinsed rice, cover and place on medium heat until the TempAlert Knob reaches 80 C.  Turn off heat and set timer for 10 minutes.  Rice Done! Spoon desired amount of rice in to each serving dish and top each with green onions, red onions and avocado slices or you can dice the avocado.  Drizzle with EVOO and sprinkle Spike on top for a great flavor.  We have even diced a medium tomato and placed on top. Want to add an extra zing to it, break up crisp bacon and sprinkle on top.  This is sure to become one of your favorite breakfast dishes Bet you can’t eat just one bowl! Enjoy!  ...

Broccoli – Red Bell Pepper with Rice

Our daughter, Christina texted us on April 1st and asked if we could join her for lunch.  We actually live across the street from her so our travel time is about 30 seconds and let me tell you that 30 seconds was well worth the trip. Below is what she shared with us.  It was great!  Thank you for sharing with us! Broccoli – Red Bell Pepper with Rice Featured Cookware:  Platinum Large Skillet and the Platinum 3 Quart Pot 3 cups fresh broccoli 2 fresh red bell peppers 1/2 avocado, sliced 2 cups Jasmine rice (rinsed) She rinsed the broccoli and placed them in the Platinum Large Skillet. Wash 2 red bell peppers. Remove seeds and slice. She then placed the slices peppers beside the broccoli in Large Skillet.  She placed the skillet on medium heat, brought the Thermal Control Knob to 70 C then she removed it from the heat and let it cook for 13 minutes.  In the Platinum 3 Quart pot, she placed 3 cups of alkaline water, and then added the 2 cups of rinsed Jasmine rice, place pot on medium heat until temperature knob read 80 C.  Removed from heat and let stand for 10 minutes.  Rice done! She then added slices of avocado, drizzle EVOO over rice and veggies, added Braggs Liquid Aminos and 21 Salute seasoning from Trader Joe’s. Wow. What a taste treat!   Enjoy!    ...

Cleaning the Platinum Grill Pan!

We have had a few customers ask us how to clean their Platinum Grill Pan around those raised parts in the grill pan that leave that really nice grill mark on meats and veggies.  After a while, they tend to get a little dark area around them. First off, you DO NOT WANT TO USE STEEL WOOL OR A METAL BRUSH OF ANY KIND.  Go to your local hardware store and purchase a stiff bristle plastic grout brush.  This has work for us in the past and it will not harm the finish of the Grill Pan. I took an image of the brush in its packaging so you could see what it looked like. Here are 6 easy steps on cleaning your grill pan and bringing back its new look. Step 1.  Purchase the small brush from your local hardware store.  I got mine at Lowes. Step 2.  Remove from packaging Step 3.  Sprinkle a small amount of Bar Keepers Friend on the Grill Pan (you can also purchase BKF at Lowes) Step 4. Run water over the brush and get it nice and wet. Step 5.  Scrub the desire areas to clean around the raised areas of the Grill Pan. Step 6.  Rinse and wash with hot soapy water and dry. You are going to kick yourself because this cleaning technique is a lot easier than going around each raised area of the Grill Pan with a tooth pick. Hope this idea helps you in keeping your Grill Pan looking new all the...

Sweet Potato and Apple Delight!

If you want a change from the traditional Thanksgiving Sweet Potato dish which is covered in brown sugar and melted marshmallows, try this great tasting dish.  It’s a more healthy version of what your grandmother used to prepare.  Featured Platinum Cookware: Large Skillet and Food Cutter ( after you try this, you’ll want to make it in the Jumbo Gourmet Skillet w/ the Dome Cover / Wok)! Wash and vigorously scrub sweet potatoes and apples; no need to peel as there is so much good nutrition in the peels and the flavor and texture are not negatively affected either.  Using the #2 cone grate the sweet potato into the large skillet.  Using the #3 cone grate a granny smith apple into the skillet.  Fill the skillet with sweet potato and apple at a ratio of 2 medium-small sweet potatoes to 1 apple.  Mix it up with a fork so that the apple is intermingled with the sweet potato.  Place cover on skillet making sure no bits of grated sweet potato or apple are on the rim.  Lid must sit fully in place so that no vapor escapes during the cooking process.  On medium heat bring the temperature to 80 degrees C on the temperature gage.  Turn heat source to low.  Set timer for 20 minutes.  The temperature gage should remain below 100 degrees C during the cooking process, 90-95C is just right.  If you happen to have leftovers they store very well in a glass jar in the refrigerator for 2-3 days.  Reheat and enjoy.  They are even pretty good cold.   Bon...

Christina’s Cooked Squash

Featured Platinum Cookware:  Jumbo Skillet w/Dome Cover/WOK Wash the squash Cut squash in half and remove seeds (you can also cook the squash hole if you want just add about 20 minutes to the cooking time) Poke holes into the squash with a fork Drizzle with EVOO or butter Sprinkle garlic on the tops of the squash halves (to taste) Sprinkle with fresh or dried Rosemary (we like a lot) There are a few different ways you can cook squash: Place squash halves in Wok, add ¼ cup of water, cover and set temperature at medium heat.  When temperature reaches 90 C, turn temperature to 2 and set timer for 40-45 minutes.  Remove cover and let stand for 5 minutes to cool down a bit.  Remove from Wok and enjoy. Follow step 1.  Remove the cover and place in oven on broil to brown the tops of the squash.  Instead of EVOO you could smear butter on top when you broil it.  Broil for 5-7 minutes on high. You can also cook the squash whole.  Just increase the cooking time by 20 minutes or until the squash is soft to the touch.  When done, cut in half, remove seeds and enjoy with your favorite seasonings. Bon Appetite!  ...

Corned Beef and Hash

Here is a very easy recipe for Corn Beef and Hash.  Great dish for any occasion! Featured Platinum Pans: Large Skillet and Large Gourmet Skillet (11″) 1 can of corn beef or you can cook a beef brisket and cube 2 tablespoons butter 1 cup onions, chopped ½  cup red bell pepper, chopped ½  cup Green Bell Pepper, chopped 2 medium Russet potatoes, diced, cooked 1/4 teaspoon paprika 1/3 cup heavy cream 3 large eggs 1 tablespoon parsley, chopped Salt and Pepper, to taste Start your Platinum Large Skillet on medium-high heat. Add butter, onions, pepper, salt and pepper (to taste). Sauté for 5-7 minutes until lightly softened. Add potatoes and paprika. Stirring occasionally (but not needed.  Leave cover on and continue cooking for 5-6 minutes. Add corned beef and cream to pan. Cook over medium heat for another 5 minutes. In the Platinum Large Gourmet Skillet, add butter to pan and cook eggs over easy with salt and pepper (to taste). Serve over corned beef hash. Garnish with parsley. Serve immediately.   If you wanted to try a different way of cooking the eggs, crack the eggs, place the three eggs on top of the corn beef and hash, place the cover on the large skillet and let cook until the eggs are done....

4 Reasons You Should Really Learn To Cook

Here is a news feed I read on Fox 13 in Salt Lake City.  This supports everything we are teaching people. Eat Healthy Have More Energy, Feel Better and Live Longer and of course Prepare your Foods In Platinum Cookware to Retain over 90% of the foods nutrition.  My addition… Here’s The Story! When clients ask nutritionist Joy McCarthy for one easy diet change, her answer is always the same: Start cooking your own food. “It’s completely transforming,” McCarthy said, author of Joyous Health: Eat and Live Well Without Dieting. “I often tell people, ‘Do you want to feel better? Do you want to have more energy?’ Because great health starts in the kitchen.” “There are so many reasons… ,” celebrity nutritionist Kimberly Snyder said before launching into a long list. Here are the four big ones: You’ll make better choices Vegetables look much more appetizing when you’re standing in the middle of the farmer’s market than when you’re staring at a fast-food menu. Instead of being led by hunger — and glossy hamburger photos — you’ll choose more often what’s best for your body. “That step of picking up your own food will cut out more and more processed foods,” Snyder says. And healthier choices at the grocery store lead to healthier meals at home. People who cooked meals at home at least six days a week consumed fewer calories than those who frequently ate out, a study published recently in the journal Public Health Nutrition found. “When people cook most of their meals at home, they consume fewer carbohydrates, less sugar and less fat than those who cook less or not...

Crust-less Pumpkin Pie

Platinum Cookware heats so evenly you can bake a pumpkin pie in a skillet on the stove top! Crust-less Pumpkin Pie You will need a Platinum: Large Skillet Ingredients: 2 cups of pumpkin puree or cooked mashed pumpkin  12 ounce can of condensed milk  1/2 cup of brown sugar  1/3 cup stevia 1/2 teaspoon of salt  2 eggs  1 egg yoke  2 teaspoons of cinnamon  1 teaspoon ground ginger  1/4 teaspoon of nutmeg  1/4 teaspoons of ground cloves  1/4 teaspoon ground cardamon Directions: In a mixing bowl, mix condensed milk, brown sugar, stevia, cinnamon, ginger, nutmeg, cloves, cardamon. Whisk eggs in a separate bowl then combined the two mixtures. Add pumpkin pureed pumpkin and blend together until slightly smooth. Pour mixture into a large skillet and turn stove to medium heat. When the temperature gauge reaches between 40 and 60, turn the element down to low and let cook for 30 minutes. After 30 minutes has elapsed, lift the lid and check if its fully cooked. It should have the consistency of jello. Take the pan off the heat and let cool. Then...

The BEST Pork Roast You’ll Ever Eat!

From the Island of Barbados. Bajan Pork Roast This recipe came from very good friends of our who live in Portland, Antony and Fotoula.  Thank you for letting us share your recipe with our customers. What you need: Platinum 4QT Roaster, and a Food Processor Ingredients: 4lb loin of pork roast 2 bay leaves crumbled 1 tsp salt ½ cup dark rum ½ tsp pepper ½ cup chicken stock ½ tsp ground cloves 1/4-cup brown sugar 1”piece fresh ginger Juice of 1½ limes 1-handful whole garlic cloves Flour Slice fatty side of the pork in a crisscross pattern. With your food chopper, dice garlic and ginger to tiny pieces. Mix salt, pepper, cloves, ginger, and garlic and use as a rub over crisscrossed surface. Sprinkle crumbled bay leaves on top. Mix Chicken stock, rum and lime juice together. Preheat 4qt Roaster and sear meat lightly on all sides. Leave in pan, sprinkle brown sugar, pour on rum, chicken stock and lime juice mixture. Close lid, turn burner to medium heat and at 40,(this recipe was prepared at sea level, for our altitude in Utah and Idaho, bring the TempAlert knob to 70-80, for the Las Vegas area, bring it to 50-60), turn burner to almost low and leave roast for approx. 15-18 minutes per pound! Once your pork roast is done, take meat out and thicken gravy with a little flour. Straight from Barbados, a ‘make mama proud’ recipe to be served with black eyed peas and rice and hot pepper sauce for that extra ‘island’ kick!!!...