If you're thinking about how to prepare your turkey, here's how I season chicken, turkey, and other kinds of poultry. You can apply this technique at the last minute, as well as a few days before, while the turkey waits in the refrigerator. What I get is golden, crunchy skin and moist meat underneath. Roasted chicken is the meal my kids would choose if stranded on a desert island.
As some may know, moms that work have an extra busy schedule, and tend to be master jugglers (although experience has taught me that all parents are master jugglers).
Last week was one of those weeks, for me. Kids' doctors appointments, car towed due to lack of parking spaces and a meeting in 5 minutes, vacation plans canceled due to husband's important meeting, and finally, my computer deciding not to start. Not to mention that I started a new contract a few weeks ago. Enough said.
Barbecuing is an art form for sure, and it's a great way to enhance the flavor of meats, vegetables, fruit, and even bread. My kids love barbecued chicken, and it's so easy to make. Here is a simple recipe for barbecuing chicken pieces - we use mostly legs because they are easy to grab and eat, and the dark meat stays moist and retains flavor well.
I'm so proud when I manage to re-create the taste of something that I used to buy in a jar. And this is quite simple to make - it just requires a bit of patience as you slowly drizzle the oil into the processor. Homemade mayo is great because you choose the oil to use (I prefer light, cold pressed extra virgin olive oil), and the egg, and the, well, you get the point.
Coleslaw goes great with variety of dishes, including grilled chicken, steak, and pork. It is served as a cool compliment, and I eat it alone in place of another kind of salad or vegetable dish. I also top it with grilled jerk chicken. This recipe combines just a few colorful vegetables and fruit, and I chop it up in a food processor for smaller, more manageable bite sizes and a blend of ingredients in every bite.
When we changed our diet, most ketchup had corn syrup in it. Many still do, but even so, if you're avoiding processed sugars, this ketchup is simple to make and does the trick.
I was turned on to crème fraîche when I started making home-made yogurt, and I was desperate for a creamy treat for my son, who was craving ice cream.
Crème fraîche, besides being a fantastic substitution for sour cream, can be used to make lots of rich and creamy foods, including the mango pops and fruit smoothies that are consumed faster than I can keep up.
This crème fraîche, like other yogurts I make (goat milk, half & half, etc.) is cultured for 24 hours to remove all the lactose from the heavy cream. You don't have to culture it for 24 hours, but the longer you culture it, the less lactose will remain at the end and the tarter the yogurt will be.
