Archive for the ‘Sauces & Toppings’ Category
These 15 minute BBQ Jelly drumsticks are a super easy and super delicious thanks to the pressure cooker! You get all the great flavors of bbq’d chicken without ever having to fire up the grill.
So please tell me you’ve joined the Pressure Cooking revolution by now. Perhaps Santa Amazon brought you one for the holidays or your birthday. I’ve been pressure cooking now for the past few years and honestly it’s changed my life and how I cook dinners. Let’s face it, we’re busier now than ever. We work, some times more than one job, if you have kids they have a million and one activities. We have the gym, school, late meetings, RIDICULOUS traffic and it just seems like more responsibilities. Free time is often a luxury rather than a given. At least that’s how my life is. Perhaps that’s why I gravitate so much towards using the pressure cooker. It’s extremely efficient and instead of spending an hour or so on dinner I can have it all done in a quarter of the time which means that’s 45 free minutes I gained. Plus the benefits of the flavor infusion that the pressure cooker imparts on the food – I’ve never had more tender, more flavorful foods.
Now when I post these recipes I’ll get one of 3 responses:
- Oh awesome! I love pressure cooking!
- I have a pressure cooker but am too afraid to use it.
- I am afraid to buy one because I’m not sure if they are safe.
Okay so let me debunk these items – well not number one as we LOVE to read the #1 responses! Go Team Pressure Cooker!
Numbers 2 and 3 – I’m going to lump them into one response as the reason why most people are afraid to use it or are afraid to buy one is because they are unsure about how incredibly safe they are nowadays.
Join team Pressure Cooker and make free time for yourself by cooking dinner in one tonight!
Growing up I used to think all bagels were the same. I mean what did I know? I was a small town girl living in the outskirts of Pittsburgh. Bagels weren’t a ‘burgh thing. We were pierogies, sandwiches with fries on them, chipped ham, stuffed cabbages, jumbo (that’s bologna for you non-burgh folks), Pittsburgh salads and Devonshire sandwiches (God I love those!). But Bagels? No, bagels were meant for New York. It was one of those things that I just knew ‘how it was’ meaning only the best bagels come from New York even though I had never tried one… that is until I got a job that required me travel extensively to Manhattan.
I can still remember my first meal when I arrived there. It was about 7:30am as my plane was super early and I didn’t have to be in the office until 9. Starving and wonder-eyed – I mean it was the Big Apple here people after all I found my way to this little coffee shop about 2 blocks from the office. I sat down at the counter, laptop bag around my knees and looked at the menu. Eggs, toast, bagels, fruit, yogurt and milk/juice. Honestly it was pretty much that bleak. Kinda reminded me of that scene from ‘My Cousin Vinny’ where they sit down at the local restaurant and ask for a menu. They open it up and see 3 things – Breakfast, Lunch and Dinner. That’s pretty much how this place was. So I ordered a bagel with schmear (cream cheese – I asked for cream cheese and the waitress said “okay schmear!”) and a juice. $27 later – yes twenty seven dollars for a bagel with cream cheese and a glass of juice, I was biting into one of the best, no wait.. THE BEST bagels I have ever had in my life.
This post is being sponsored by Daisey Fresh featuring their incredible 100% Natural & Organic fridge filters. All opinions of these ABSOLUTELY AMAZING filters are mine. When Dan from Daisey Fresh reached out to me to discuss a bit more about these filters I was immediately intrigued. You guys know me; I pretty particular about the products I use. I’m not about anything unnatural or full of chemicals. So knowing that they’ve created a 100% Natural & Organic filter that I can put in my fridge that will extend the lifespan of my fruits and vegetables definitely caught my attention. I mean who doesn’t love fresh crisp veggies or juicy, sweet fruits?! AND to know that they are natural to boot! Seriously it was a match made in heaven…or at least my fridge! *wink*
I mean knowing I can buy fresh strawberries at the farmer’s market on Saturday and still have them be just as fresh and delicious a week later is awesome! That means I can make this amazing Fresh Strawberry Compote with Grilled Angel Food Cake Cubes a whole week later and still have the berries taste just as fresh as day one! BONUS! Just look at those luscious berries and compote. Super juicy, super delicious and most importantly, still super fresh!
We’ve all been there – we buy fresh fruits and veggies at the market and within a couple of days they start to turn; either in the fridge or on the counter. You rush to try and turn them into something edible though often you find you end up having to just throw them out. And unless you have Oprah money, it’s not cool. You, just like I do, work hard for your money. Well thanks to these folks at Daisey Fresh and these revolutionary filters, you can keep those fruits and veggies fresher longer, up to 2-3 times longer!
Your fridge NEEDS these AMAZING filters! Save your fruits and veggies!
So tomatillos are not something I grew up with. We didn’t grow them, Mom never cooked with them and honestly I don’t even know if they knew what they were. It just wasn’t a vegetable that was part of our intake. I honestly didn’t “discover” these things until I was living on my own in my first house. It had to honestly be one of the first ‘adult’ grocery store runs I went on where not only did I make the list of what I needed, I cut the coupons and most importantly I had to pay for it. *gasp!* Being an adult is scary – I mean responsibilities! LOL
I can still remember my pushing my buggy through the produce aisles and there sat these funky little green things with these weird ‘shells’ on them. At first I thought they were nuts or some kind of pod. When I asked the kid working there what a “Tow-mah-teel-low” was he said “Dunno, some type of green tomato”. Thanks kid.. really helpful. NOT! Now growing up green tomatoes equaled not ripe. So needless to say I didn’t get any.
Stupid… had I known then what I know now I would have certainly bought them! These things are AWESOME!
There is something magical about an amazing, rich gravy over mashed potatoes and meats. If made right, it should be silky and rich with amazing depths of flavors. On today’s Tuesday’s Tip with The Kitchen Whisperer I’m going to share with you my no fail steps to making perfect gravy every single time.
After your meat has finished roasting or cooking and set aside to rest you need to get also crispy little tidbits off the bottom of your roasting pan. That’s where the core of your flavor will come from. It’s the sweet spot when it comes to gravy mastering. Set your roasting pan over top of your burners, medium high heat. When you see the little tidbits start to sizzle and the little bit of liquid/fat in the pan start to bubble you need to add in about 1 cup of your stock. Using a wooden spoon start scraping those little tidbits up from the bottom of your pan and into the mix.