A Tip From Bree

A Word On Chicken

One of my least favorite things to do when cooking is cutting up the cooked chicken. I'm lazy I guess. So here's something I started doing about a year ago...

When I buy chicken, I don't buy the individually frozen bags of chicken (those are expensive unless you buy them in huge cases anyway). Instead, I buy it refridgerated by the pound - next to your raw hamburger. Wal-Mart typically sells their packages of chicken for $1.80/lb. but sometimes you can get a really good deal there or at your local grocery store. Stock up when it's on sale!!

When you get home, use kitchen sissors (never knew how amazing those were until Suzi showed me - no more knife cutting for me!) to cut off the fat and then cut each chicken breast into chunks right then! Buy some quart size freezer bags and put 2-2 1/2 breasts worth of chunks in each bag. Lay flat in your freezer until they're completely frozen and then you can move/stack them however you want.

When you're ready to cook a meal with chicken just pull out a bag and it's already cut up for you! It takes 1/10 of the time to defrost and to cook! Amazing!



Another quick tip about buying... My local grocery store will give a you a good deal if you're willing to buy in bulk. They have a giant chicken sale (probably quarterly) where they sale 40 lb boxes for about $1.50- $1.70/lb. If I miss the sale, I can talk to the head meat guy and he can get me a 40 lb. box for about 1.70/lb. Just ask!

Sweet Chili Chicken

Ingredients:
2-3 Chicken Breasts, cut into bite-size chunks
1 Green Pepper, cut into strips (Or you could use a red pepper if you like those better)
1/2 C. Honey
1/2 C. Sweet Chili Sauce
Rice

In large frying pan, start browning chicken chunks on med-high heat. When the chicken is about half way done, add green pepper strips. Fry until chicken is cooked all the way through and the pepper strips are crisp-tender. Turn off heat but leave pan on burner. Add honey and sweet chili sauce. Stir until honey has all melted and everything is coated. Serve over rice.

(Note: I got this recipe from a friend and she said it calls for 1/4 c. honey and sauce. My husband and I found it a little too dry so we add more. If you want more or less, just start by adding equal amounts of honey and sweet chili sauce until you like it.)

Makes 2-3 servings.

Scones n' Chili

With the weather getting cooler and darkness coming earlier, I've really gotten in the mood for fall. And when I get in the mood for fall, I get in the mood for scones and chili. Mmmm...This is my new favorite recipe for Scones, taken from a fabulous recipe book called "What's For Dinner?".


Scones

2 tbsp yeast
3 tbsp sugar
1 tsp salt
2 1/2 C. milk
3 tbsp shortening
2 eggs
5-6 C. flour
oil for frying

Combine yeast, sugar, and salt in a bowl.

Scald milk and shortening in a small saucepan.
Then cool until warm to the touch.

In another bowl, beat eggs.

(sorry for blurry-ness)
Once milk and shortening mixture has cooled,add
that and eggs to the yeast mixture. Stir in 3 cups of
flour until dough forms. Add rest of flour
and kneed for 5 minutes.

Allow dough to rise for one hour.

The original recipe says that, once the dough has risen,

to roll it out to about 1/4" thick and then cut into squares
for frying. But I just pull chunks of dough off and
flatten them into circle-ish things ;-)

Put about a quart of oil into a large pan and heat over
medium heat. Then carefully place the scone into the hot oil
using tongs and fry until golden brown, flipping once.

When done, take out of oil and place on a paper towel lined plate.
(I like to sprinkle mine with a little bit of salt, just for an extra kick.)
Try not to devour them all in one sitting...Good luck!

Kickin it off right!

What better post to begin "Our Recipe Blog" with then a dessert?! I made these this past weekend for a family party, and even though they overflowed in the cupcake liners and stuck to the pan, everyone loved them! I got the recipe here.

Simply Sinful Cinnamon Muffins

Topping

1/3 cup brown sugar, packed
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup King Arthur Unbleached All-Purpose Flour
3 tablespoons soft butter

Filling
1/2 cup Baker's Cinnamon Filling mix*
3 to 4 tablespoons water

*Or substitute 3 tablespoons butter, 1/2 cup brown sugar, and 1 1/2 tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water.

Batter
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup rolled oats
2 tablespoons Signature Secrets(r) Culinary Thickener or cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon chips or butterscotch chips

Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers, or grease it lightly.

Prepare the topping by mixing the ingredients together until crumbly. Set aside.

Prepare the filling by mixing the Baker's Cinnamon Filling with enough water to make filling with a soft, pudding-like consistency. Set it aside.

To make the batter: In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients, including the chips. Add the dry mixture to the liquid, stirring just until combined.

Divide half the batter evenly among the muffin cups. Dollop 2 teaspoons cinnamon filling onto each muffin, then top with the remaining batter. Sprinkle with topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool. Yield: 12 muffins.

You can top these with a confectioners' sugar glaze when they're done or just eat em' plain. Delish either way!

OUR RECIPE BLOG

My best friend Suzi and I have been trying to come up with the perfect name for our recipe blog now for WAY TOO LONG. But here it is. What are we going to call our recipe blog? How about

"OUR RECIPE BLOG"

?? Perfect right? So clever.

Let the recipe sharing begin!!