Having a hard time scooping ice cream out? This tip makes it much easier. Microwave the hard pint or quart on high for 10- 15 seconds. this will soften the ice cream without melting. Our mom taught us this tip.
To shape salad greens into tall stacks, toss greens lightly and then pack the greens in a pint size plastic container. Invert the container on a salad plate and gently lift container off. You will have a salad that looks like a pro did it.
We decided to put the chicken on a beer can and put it on the grill. We made a fire on one side of the grill and after the coals were ready we put the chicken on the other side. I turned the chicken a couple of times so that it would brown on all sides. I have done this same process in the oven.
After the chicken comes out of the brine you can cook it any way you would like. I love to brine my meats before cooking, it is the ultimate of moistness. Get in my belly good!
Brine for Chicken
Ingredients:
1 gallon water
¾ cup kosher salt
¾ cup brown sugar
3 bay leaves
1 tablespoon peppercorn
1 tablespoon allspice berries
1 whole chicken
Directions:
In 6- to 8-quart stainless steel stockpot, over medium heat mix water, kosher salt and brown sugar, stirring until salt and sugar are dissolved. Stir in peppercorn, bay leaves, and allspice berries. Add ice to cool down brine. Do not put chicken in until the brine has chilled. Add chicken. Cover; refrigerate at least 8 hours but no longer than 24 hours.
Rinse chicken good before cooking. Discard brine; grill, fry or roast chicken.
Seasoning a Cast Iron Pot
Do you have a new cast iron pan you need to be seasoned? This process doesn’t take too long. Use a paper towel to spread a generous amount of canola oil all over the inside of the pan. Set it over low heat for about 5 minutes. Remove the pan and wipe with a clean paper towel. Repeat this at least twice.
1 small onion, diced
1/2 cup mayonnaise
2/3 cup Parmesan cheese
1 egg yolk
Dash Louisiana Hot Sauce
Slap ya Mama, to taste
Loaf French bread
Preheat oven to 375 degrees
Mix the first 6 ingredients in a small bowl. Slice French bread. Spoon onion mixture onto bread slices. Bake for 13 – 15 minutes. Serve warm. These are super easy, yummy and inexpensive.
I have found another use for an egg slicer. An egg slicer works wonderfully on soft fruit. Try it next time on a peeled kiwi, banana, or strawberry. It also works great on mushrooms.
For all you crock pot fans. We have some helpful hints for adapting stovetop or oven braised recipes for the slow cooker or crockpot. Before putting meats and poultry in the crockpot, brown them in a skillet on the stove top. Browning the meat first adds flavor, adds color, and renders some fat. Cook tough cuts at low temperatures. High heat settings will shorten cooking time but the meat will be more tender if cooked “low and slow”. Cut root vegetables into pieces no larger than 1inch. This will help them cook through. Put them in the bottom of the crock pot so they will be surrounded by hot liquid. Foods in a slow cooker release more liquid because of decreased evaporation. Simmering the liquid in a saucepan to the desired consistency is a good idea If you have excess liquid at the end of cooking or if the flavors are watered down. At the end of cooking and when reducing, add more fresh herbs and spices. This will boost flavor and freshness. Wait until the last hour of cooking to add milk, cheese, or sour cream. Long cooking may cause dairy products to separate with the exception of evaporated milk.
Crock on with your bad selves!
Last night I roasted a bunch of garlic for a bouilliabaisse. When I got done I squeezed all of the garlic out and had the skins left over. I thought, I hate to throw these away because there is still a lot of goodness left in here. I threw the skins into my shrimp stock that I was making. It gave it a wonderful flavor. So next time you roast garlic throw the skins and some salt into a small pot. Add some water and simmer for about 20 minutes on low and strain. You’ll have a delicious broth.
Sass! 