Another pretty great cooking tip

Growing up, our family wasn't completely impoverished, but I know my parents pinched some pennies.  My mom is a "Southern cook", so we ate a lot of fried chicken, potato salad and the like, since the ingredients were so inexpensive.  When my mom fried chicken, she put a few sheets of folded newspaper lined on top with a few sheets of paper towels to place the chicken on when it came out of the oil.  This works for anything you cook in oil, and I believe it helps drain off more oil than just placing paper towels on a plate.  PLUS, it's one less dish to wash!  I use this technique all the time, especially for bacon, since that particular meat can be very greasy!

Hope this tip helps you in YOUR kitchen!  Enjoy!

Really yummy garlic bread

I make this almost exclusively when I'm serving a pasta dish...my family loves it!

If you're using frozen garlic bread, omit the olive oil, salt, pepper and fresh garlic.

4 slices fresh italian or cuban bakery bread
1 clove fresh garlic, peeled
Salt and freshly ground black pepper, to taste
Olive oil, for drizzling
8 slices fresh tomato
4 slices fresh mozzarella

If using frozen garlic bread, cook according to package directions.

If using fresh bread, drizzle a bit of olive oil on each slice and sprinkle with salt and freshly ground black pepper.  Place under your broiler until each slice is toasted.  Remove from the oven and rub each slice with the fresh garlic clove.  Top with the fresh tomato slices and mozzarella and return to the oven, until cheese is melted.

That's it!  Enjoy!

Here's a pretty good cooking tip...

If you're like me, when you make a pasta or casserole dish, you have LOTS of leftovers (which usually freeze really well, by the way).  The way I reheat them is in the oven in a glass casserole dish and I like to cover my dish with aluminum foil (to retain moisture, so your food doesn't dry out).  The best way to keep your foil from sticking to the top of your food (especially if you're topping it with cheese) is to spray the foil first with non-stick cooking spray.  When you pull the foil off, your topping will stay with your dish!  Works every time for me.

Enjoy!

Roasted Brussels Sprouts with Bacon

This is a recipe I've been making for years (at my family's request) for Thanksgiving, although I do make it year-round, especially when fresh brussels sprouts are in season.  You can certainly use frozen, but make sure you thaw them completely first.

2 lbs of brussels sprouts, outer leaves removed, large ones halved, small ones left whole
3/4 lb. of bacon, thinly sliced crosswise
olive oil
1 T chopped fresh rosemary
Salt and freshly ground black pepper, to taste

Mix all ingredients in a bowl and spread on a shallow baking sheet. Roast in a 375 degree oven for about 20 minutes, then give everything a stir and redistribute into an even layer. Return to oven and cook for another 20 minutes or so, until brussels sprouts are caramelized and bacon is cooked.
Enjoy!

My first recipe contribution -- Chicken Corn Chowder

This recipe was inspired by my mom, who used to make Corn Chowder for a family dinner during the winter months.  I shared this recipe with her (which is pretty different from her original) and she makes it all the time!  That make me very proud...

 

Chicken Corn Chowder

 

1 lb. chicken breast

1 medium onion, diced

2 cloves garlic, chopped

1 lb. bacon, cut into small pieces

5 or 6 small red potatoes, diced

1 quart chicken stock

1 1/2 to 2 cups milk (eyeball it)

1 to 2 cups frozen corn

2 tablespoons cornstarch, disolved in about 1/3 cup water

Salt and pepper to taste

 

Place chicken breasts on a baking sheet, drizzle with olive oil and season with salt and pepper.  Roast in a 400 degree oven for about 30 minutes, until done.  Let cool then dice into bite-size pieces.

 

Cook bacon in a dutch oven until crisp.  Remove bacon and drain off all but about a tablespoon of the bacon drippings.  Add onion and garlic and cook until just translucent.  Add potatoes, a little salt and pepper and saute a few minutes.  Add chicken stock.  Cook until potatoes are just about tender.  Add milk and diced chicken breast.  When potatoes are completely tender, add corn.  Add disolved cornstarch and cook until the stew thickens.  Before serving, add bacon.  Adjust salt and pepper to taste.  Enjoy!

Welcome to my new blog!

Hi there!  My name is Lorie and I love to cook...I grew up cooking with my mom and have developed a true passion for it.  That's the whole purpose of this blog...to share my own original recipes, using inexpensive, local ingredients to make delicious food!  After all, we all have to eat...I hope everyone will join me in this new, exciting endeavor!  Enjoy!