Homemade Cream of Mushroom Soup.
I recently saw a fb post from a well known blogger that asked followers if they used canned goods in their cooking. She received hundreds of comments that ranged from “NEVER” with a long list of the reasons why not to, to “My husband and I both work. Coming home to a crock-pot meal (that calls for cream of…) allows me time to play with my daughter before bed.”Continue reading »
Maple-Brined Grilled Pork Chops
B is for Braising in our house, but also for Brining, especially when it comes to Pork Chops. It you want moist, tender, juicy pork chops take the extra time to give them a nice soak in a brining liquid. For some quick tips on Brining Basics click here.
Our standard brining-method goes something like this… Continue reading »
If you’re planning on throwing chicken or pork chops on the grill this weekend, consider giving them a flavor and moisture boost. Brining is an age old way of convincing your meat that it wants to hang on to it’s moisture.
To Make a Basic Brine ~ Use a 1/2 cup of kosher salt for every quart of water (if you’re using table salt, reduce by half). You want only enough brine to cover the meat, so choose a plastic or glass container just large enough to hold your meat which reduces the amount of brine required. Bring the water, salt, and any additional flavor infusion (see below) to a boil, then cool completely before pouring over meat. Continue reading »
I have been so excited about making ‘waffles’ out of hash browns from the time I first spotted this on Pinterest. Today is the day we shall create a spin on the soul-food classic Chicken & Waffles. Presenting our Chicken & Waffle Fries with Honey Dijon Syrup.Continue reading »
I thought it would be fun to celebrate the last of the great repeating days in our lifetimes with a couple Top 12 Lists straight from the Lemony Thyme Kitchen.
Top 12 Cooking & Kitchen Essentials
It wasn’t easy to narrow down my beloved cooking equipment, gadgets, and essentials to 12 items.
But after some good hearted debate, if banished to a deserted kitchen these would be the Top 12 Cooking & Kitchen Essentials I would take with me.
- Dutch Oven (or slow cooker)
- Stainless Steel Oven-Proof Skillet
- Mixing Bowls
- Measuring Cups & Spoons
- Cutting Board
- Sharp Chef’s Knife
- Wooden Spoon
- Box Grater
- Shallow Baking Pan
- Food Processor or Blender
Top 12 Cooking Tips & Tricks
Again, this list of what I could agree were my Top 12 Cooking Tips & Tricks. Some I’ve discovered by accident and others have been handed down by cooks I admire.
These are in no particular order.
- Cook a whole chicken weekly. As I’ve shared in the past, most every week I cook a whole chicken. Not only do we enjoy a wonderful roast chicken dinner, but we then turn the carcass into beautiful homemade chicken broth, and the broth into scrumptious soups, stews, and chilis.
- You never know how thick a sauce will become until you bring it to a boil. When using flour to thicken a sauce it’s essential to bring the sauce to a boil before determining if it’s thick enough.
- Thyme goes with mushrooms and sage goes with potatoes. These are our two most popular combinations, but click here for a quick list of fresh herb pairings.
- Invest in a knife sharpener. Not only are sharp knives safer, but they will make cooking so much more enjoyable.
- Braise baby braise. Using the low and slow method for roasts and other meats will insure they turn out moist and tender. Check out our B is for Braising Series.
- Hide Chocolate somewhere in the house. Just because.
- When purchasing fish don’t be afraid to ask to smell it. Fish should not smell fishy. If it does, have burgers for dinner.
- To get a nice brown sear on meat or seafood dry it with paper towels first. I especially do this when searing scallops. Hot pan + dry scallops = LOVE.
- Taste as you go. Don’t wait until a dish is finished to taste it. You’ll miss your opportunity to add layers of flavor. Season as you go.
- Take the time to actually read a recipe all the way through before you begin. I can not tell you how many times I have skimmed a recipe only to find out something needs to marinate for 4 hours before beginning or 1/2 of that minced ginger was for the glaze not the cake…oops!
- Store bacon in the freezer. Storing bacon in the freezer insures you’ll always have it on hand when a recipe begs for a little bacon infusion. AND cutting frozen bacon into lardons is a cinch.
- Let everything rest before you cut or slice it. Let meat rest at least 15 minutes. This allows the juices to redistribute instead of running out onto your cutting board. Allow roast chicken to rest even longer. And don’t forget your lasagna and brownies love to rest as well.
Top 12 Recipe Ingredients
One feature of our website template is an Ingredient Cloud.
Every time I tag a recipe with an ingredient it goes into the cloud. The most popular ingredients show up on the site (half way down on the left hand side) and increase in size as they are used. You can click on ingredients and the site will direct you to all our recipes that include that item.
From the looks of it, I’m glad to see we are eating plenty of veggies and incorporating fresh herbs into as many dishes as possible.
We were surprised that even though we eat a lot of ground turkey and salmon, apparently I don’t post about them that often. We may need to change that in the New Year.
Also keep in mind that I don’t always tag salt & pepper or butter & olive oil, but most of our dishes include them.
See a snap shot of our Top Ingredients below (as of 12/12/2012).
We hope 12.12.12 has been a great day for you and leave you with one last notable twelve.
Only 12 more days until Christmas (and so much more to do)!!
All my best,
We just love sizzling Steak Fajitas served with all those delicious toppings. And nothing goes better with them than a side of Mexican Rice. I have read at least a dozen recipes for both Spanish and Mexican Rice in an attempt to find one as close to what we get from our favorite Cantina. I had no idea there was a difference between them, but from what I can tell while they both have tomatoes, Mexican rice also has onion and peppers, and is seasoned with cumin. Where Spanish rice uses saffron to get it’s orange-red color.Continue reading »