So, I was checking out my favorite food sites this morning and ran across an opposition (maybe it was an aversion, but they’re tackling it and overcoming it) to brining this morning over at Smitten Kitchen. So I offered up my recipe as an alternative to brine, I have used an egg white whisked together with a teaspoon of cornstarch. I also add a 1/2 teaspoon of salt and white pepper which tends to bring out the flavor. Coat chicken for 30-60 minutes before you are going to prepare it. DO NOT wash it off before cooking. You will have some of the plumpest juiciest chicken ever.
Category: KITCHEN & COOKING TIPS
The Beauty of Pot Roast and living in the Country!
So I stumbled upon a new site today The Pioneer Woman Cooks and Ree’s entry for 2008:The Year of the Pot Roast (I’d vote for that designation) that I thought I’d share with you. The recipes on this site look and sound so yummy! The Pot Roast recipe made my mouth water. I LOVE POT ROAST. Let me re-phrase that I love GOOD pot roast. I was a country girl when I was young and then the city came to us and I chose to leave and to be a country girl again.
My grandma always made the best pot roast, but unlike Ree’s recipe, she always made a thick farm style gravy. I prefer the wine glaze like Ree’s recipe calls for most of the time especially when like her, I’m on that 13 hour fast to make my butt smaller.
Like the author, I too miss mainly food choices (sometimes I’d do anything for a good Mexican meal or some Japanese) when you want to eat out, the
availability of specific foods and brands from the city AND the ability to buy what you need when you need it 24/7, but oh the joys of being a country girl again! I have a ‘city’ list of ingredients next to my normal everyday grocery list and I stock up on those whenever I go to the city.So I’m trying this recipe tonight and will report later this week
on how it goes ~ that way I can also link to Favorite Ingredient Friday hosted by Overwhelmed with Joy with my recipe and kill 2 birds with 1 stone. One of the best aspects of preparing a pot roast is that after the initial mess, the roast is in the oven and you can do the majority of the clean-up before dinner even begin!Favorite Ingredient Friday
I’m trying to branch out this year on my blog. Cooking is an integral part of our everyday lives and can be fun and easy with a little prep. I thought that Favorite Ingredient Friday, hosted by Overwhelmed with Joy would be a fun and informative place to start.
This upcoming Friday Theme is ‘Pies’. So my recipe is for Black Bottom Banana Cream Pie, an original recipe I developed after a major banana and chocolate (2 of my most favorite ingredients) craving one day. It’s relatively quick and easy while giving the appearance that you spent all day in the kitchen. It’s a great dessert to serve to guests, they’ll think you spent all day preparing for them!
9-10″ deep dish pie plate sprayed with PURE – I like to use my Pyrex french white tart pan
4-8 Tablespoons butter
2-3 cups crushed gingersnaps and vanilla wafers mix (you decide which flavor you prefer)
1 regular size cool whip*
12 ounces semi-sweet chocolate
1 1/2 cups cold whole milk
1-5.1 ounce Jell-O Cheesecake flavored instant pudding
1/2 teaspoon rum extract
2 bananas
1 small baskets raspberries
1) Melt butter and mix into cookie crumbs. Push into bottom of pie plate firmly.
2) Melt 6 ounces of the chocolate chips and mix together with 1/3 of the cool whip until well mixed and smooth (microwave about 45 seconds, but you could use double boiler if you prefer melting the chocolate first and then adding cool whip). Spread on top of crumb crust.
3) Slice bananas and layer over chocolate layer saving a few for garnish if you like. If you save a few for garnish, be sure to douse them with lemon juice to prevent browning.
4) Mix together milk, rum extract and pudding mix. Whisk together until smooth and thick. Fold in 1/3 of the cool whip. Spoon over top of chocolate mixture.
5) Melt the other 6 ounces of chocolate chips and mix together with 1/3 of the cool whip until well mixed and smooth. Spread over pudding layer.
Chill at least 30 minutes before serving. Just before serving garnish with cool whip, banana slices and raspberries. For a more decadent looking dessert add a few pieces of shaved chocolate.
*When I first take the cool whip from the freezer I slice it into thirds pie style and it makes it easier to work with.