As much as I love my slow cooker I am reluctant to cook chicken breasts in it.
One reason is that I have read the long slow cooking tend to produce dry chicken.
Why would we want that?
The other reason is that I can make moist, tender chicken breasts in 30 – 40 minutes in a skillet.
Why would … Continue reading.....
Over the years I have been asked about various foods that people have heard are hard or impossible to find here; peanut butter and sour cream heading the list.
We have many choices for both.
One that I was surprised to find here, but no one has asked about, is maple syrup. It just seemed uniquely American.
And so it … Continue reading.....
I realize that I recently did a grilled Cornish hen recipe – but this is my last grilling recipe of the season (I think) and I wanted to get it posted before everyone packs their grills away for winter.
Of course, you could always do it in the oven, but it really is a summer taste….
We’ve had glorious weather … Continue reading.....
Time flies…..
It seems like I just did the Secret Recipe Club and yet here it is again….
Okay, not quite. This isn’t the regular monthly event but a special recipe collection to kick-start summer featuring Picnic and Barbecue Foods.
As you all know we cook everything (almost) on the barbecue in summer so this is a great way to … Continue reading.....
Everyone in the US seems to be bacon-crazy lately, despite the food police declaiming that it’s only a few degrees safer than arsenic.
I don’t use a lot of bacon….
Gasp!?!?!?
I use a lot of ham (there are 3 types).
Well, not a lot, really. It has so much more flavor than bacon that a little goes a long … Continue reading.....
I like mustard.
Well, to clarify, I like good mustard.
The yellow, ball-park mustard so popular in the US is okay on hot dogs but I wouldn’t bother with it for anything else. Nor would I have it on a hot dog if other mustard was available.
Fortunately, we live in a country that appreciates, and makes, good mustard…. Lots … Continue reading.....
To get pork steaks I buy a loin roast – checking both ends of the roast to make certain I get a nice center cut. Then I slice it into chops / steaks. Normally they are more tender than the chops I can buy and I get the thickness I want.
This sauce would work equally well with real, beef … Continue reading.....
The road to hell is paved with good intentions.
Or so they say.
I say if they are right I must be well on my way.
But I really do try.
Really.
First the food…. I need sustenance.
Pork and mustard go well together.
It makes a lovely, quick, mid-week dinner, yet ‘gourmet’ enough for unexpected (or expected) guests! If … Continue reading.....
