Wednesday, November 19, 2014
There are only eight days until the aroma of roasting turkeys are wafting from our ovens. My family could happily eat turkey year-round. Give me two pieces of whole wheat breads, a small schmear of mayo and some cranberry sauce... it's my favorite brown bag lunch to bring to work.
It always seems that leftover turkey breast (my favorite) is the first to disappear. I find myself longing for more turkey. Then, there are some fine folks whose families are all grown, and maybe moved far away. Or, sometimes, people choose to go out for dinner, or are dinner guests? There are not leftovers!
Well, American's Test Kitchen has a recipe in a cookbook I've been using a lot, as of late. It's called "America's Test Kitchen Slow Cooker Revolution". I love the idea of slow cooker turkey!
The prep work didn't take long. I coarsely chopped one carrot, one medium onion and a stalk of celery, garlic cloves, and added it to a skillet with melted butter. They were cooked until lightly browned, then flour is added and cooked until golden brown.
Friday, November 14, 2014
I don't know what I would do without my pressure cooker. Since standing, initially, was an issue I used my pressure cooker just about every day to make quick dinner recipes-- like this delicious chicken recipe. This recipe is adapted from The Pioneer Woman's Food Network show. I thought the dish looked easy to make, and I had all the ingredients. Sold! "Ree" made this recipe in the oven, which took 1-1/2 hours. The beauty of a pressure cooker, is that the cooking time was 10 minutes!
NOTE: If you don't own a pressure cooker, or are afraid of them (which is totally unnecessary), I'll explain how to make this the conventional way.
Flip 'em over. Them remove onto a plate and set aside.
Let's talk about cooking with hard liquor. I don't drink whiskey. I've never liked the taste of it, no matter how hard I tried. However, cooking with whiskey (or bourbon) is a whole different topic. I especially like whiskey in sauces, and I don't buy the higher end pricey brand names. I also use whiskey when making my "Candied Sweet Potatoes-- kicked up". Love.
Monday, November 3, 2014
This recipe comes from America's Test Kitchen "Pressure Cooker Perfection". I've posted several recipes from this book, and there are a few more to come. I don't make meatballs very often, but if I do, I like the idea of using a panade.
Friday, October 24, 2014
Craig and I enjoy sharing a big bowl of popcorn, while we watch a movie at home-- Kettle Corn being our favorite. For years, I've toyed with making caramel corn but I never got around to it.
Recently, I decided to buy a Whirley Pop Stovetop Popcorn Popper. The first time I used this, I was smitten. The popcorn tastes like real theater popcorn! Tastewise, I prefer using coconut oil, vs. vegetable oil. But either one is fine. Not only was it easy to use, it was fun and a lot easier than shaking a pot back and forth. In 3 minutes, we enjoyed a big bowl of popcorn. All I have to do is wipe the pot with a paper towel (no soap and water) and I wash the lid with the popcorn stirrer with soap and water. Easy peasy!