This weekend I sampled the Wild Turkey American Honey bourbon liqueur--and as a bourbon drinker, I can honestly say that I was a fan! A smooth, sweet liqueur where the bourbon is dialed way back, it is perfect served over rocks or neat from the freezer. Although it does not pack the punch of real bourbon, this honey flavored liqueur does offer a sweet ending to a big meal, without any alcoholic burn. Two thumbs up!! Heck--it may even be good in a hot toddy!
Last night my kitten (also known as my personal terrorist) in an odd twist of fate broke a wine glass on my just roasted and carved chicken. I wish I has a video to show the chain of events because it is difficult to explain. Suffice it to say that it involved him being on top of the top kitchen cabinets and trying to make his way around my lobster pot that sits up there with about a centimeter to spare.
Needless to say, dinner was ruined. So i turned to pantry staples - ground turkey, tortillas and fixin's to make tacos. No taco seasoning is as good as making it yourself at home - you can adjust to your meet your own personal taste and it has flavor other than salt.
The main ingredients in any taco seasoning are:
garlic oregano salt chili powder cumin
I actually like to use a picante sauce - like Frank's Red Hot or Salsa Lizano - in addition to give it a richer taste. If you are using chicken or turkey, the juice of one lime adds a nice acidity.
So, saute half an onion and half a green pepper - small dice - until soft. Add in 1 lb. of ground or cubed meat and brown. If using beef, drain the fat. Add the main ingredients to taste, a good amount of the picante sauce, the lime (if using) and a small amount of water or broth (half cup). Simmer until the "sauce" is absorbed. Taste frequently and adjust seasoning.
I love Indian, but have had mixed results at home with the complex recipes. I was in Jackson Heights, NY recently at an Indian grocer and picked up a couple of spice mixes that I wanted to try. My absolute favorite so far is Chicken Tandoori mix. It is actually a paste that you mix with yogurt.
I really like the easy to follow illustrated directions on the back of the package. I took the paste mixed it with a small container of greek yogurt and I could tell from the aroma that I was on to something. I didn't use chicken, but instead went for thick-cut lamb chops. I marinated them for a couple of hours in the fridge and then grilled them - outstanding! I have another packet and I will be trying it with fish, so stay tuned for what I am sure will be success again! Read more!
in Old Town opened today. It will focus primarily on mid-Atlantic cheeses (love the locavore twist)and will eventually have a liquor license so that you can sample your pairings right in the store. Added to in Del Ray, I believe that makes Alexandria cheese capital of the capital. And don't forget. Now there's no excuse not to have a cheese course at your next dinner party!
TYPE WHAT YOU WANT AFTER THE BREAK HERE Read more!
Harris Teeter has a great deal on whole roasters this week. For only 59 cents a pound with a savings card you can get 4 to 4.5 lb whole chickens with giblets. There is a limit of three - which of course I met. So, I bought birds for about $2.50 a piece and stuck two in the freezer. I will be making a roast chicken tonight which should get us a couple of meals plus stock. Roast chicken recipe follows...
Roast Chicken 4-4.5 lb Roaster unsalted butter salt and pepper lemon garlic herbs - whatever you got - I like rosemary (and it is in my garden year-round)
Preheat oven to 450. Rinse and pat dry the chicken. Make a garlic butter and rub on and under skin. Generously sprinkle with salt and pepper. Place in a roasting pan on a rack (V-shaped rack works best, but flat is fine). The rack is important to encourage browning all the way around. Place lemon slices and herbs in the cavity of the bird.
Cook at 450 for 15-20 minutes and then lower the heat to 375 for the remaining cooking time. Test for doneness with a meat thermometer - should be 170 in the thigh. Once it is done, like other meat, it should rest out of the oven for about 10 minutes. You can use the pan juices for a sauce if you like.
According to Yesterday's , searches of "tuna noodle casserole" shot up after the Dow fell over the past few months. The by Emily Bryson York talks about casseroles making a comeback in these dreary economic times--an easy, quick meal for those with a low cash flow. In fact, Campbell Soup found that consumers in a recent study said they prepare casseroles between three and five times a week and reports that seven of the 10 most popular recipes on its cooking Web sites are casseroles. So tell us--are you making more casseroles these days? We'll be featuring a couple of our favorite casseroles over the next few weeks as well, but here's one of my family's favorite breakfast casseroles: Cornflake Potato Casserole. You may have this sample recipe in your family, but here it is again!
Cornflake Potato Casserole Ingredients:
1 lb Hash Brown potatoes with peppers and onions, defrosted (I like Ore Ida) 1 lb. bag sharp cheddar cheese, shredded 1/2 pint of sour cream 1 can of condensed cream of chicken soup (prefer Campbell's) 1 tsp kosher salt 1 tsp of pepper
2 cups of crushed cornflakes (Bran flakes also work well) 1/4 cup of melted butter
A little butter for the pan
Method: 1. Preheat oven to 350 degrees. 2. Combine potatoes, cheese, sour cream, soup, salt, pepper and mix well. 3. Grease a 9x13" pyrex baking dish with butter, and place potato mixture into dish. 4. Crush cornflakes and top mixture, adding butter to top. 5. Bake casserole for about one hour, or until the cheese and potato mixture starts to bubble.
There is no one in this economy who isn't a bit more cautious about their trips to the grocery store. Maybe that means a few fewer trips to the Whole Foods and a few more to the Safeway or the Giant. Maybe it is buying less high end ingredients like imported cheeses or berries or name brands. I love a bargain. So yesterday when I went to Safeway to buy pancake syrup - not an area that I am willing to scrimp on - I must have maple syrup even at $9 a bottle, I found a huge deal that I wanted to share. This week Safeway has center-cut pork loin for $1.88 a lb.
So I bought a 9.5 lbs of pork yesterday. I cut it into 2 roasts, 4 "boneless chops" and some cubed pork for stew - all for $16! That is about $3.50 a meal for my family of three. I love pork loin for its versatility - BBQ, stuffed, stew, etc. I love it even more when I get a deal. Read more!
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