Check out this recipe I found on Allrecipes.com!
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Overstock $1 Shipping on Entire Order
Don't know how long that one will last, and I noticed they had the new model of WP's electric wok for $30 and change.
Lemon Grilled Chicken
This has been a favorite of mine since childhood. My mother, the ORIGINAL health nut, got the recipe out of Myra Waldo's "Cooking For Your Heart and Health." I've tweaked the recipe only by doubling the oil and lemon juice so I could marinate it in a Ziploc bag and there'd be enough marinade to go around. In the original recipe, it was merely brushed on the chicken parts and let to stand.
1/4 cup lemon juice (reconstituted is fine)
1/4 cup corn oil (I use olive oil, the original recipe calls for corn oil)
1 tsp sea salt or kosher salt
1/2 tsp pepper
1/2 tsp garlic powder
1 small whole chicken, cut into 8 pcs
Mix all ingredients except chicken in a Ziploc bag. Add chicken parts and turn bag a couple of times. Marinate for 1-2 hrs in fridge.
Preheat broiler. Broil, skin side down, for about 15-20 min (broil on low or if your stove only has high setting, broil about 4" from heat source). Turn chicken skin side up and broil for another 15 minutes, or until juices run clear and internal temp at thickest point is 165*F.
I've done this on the gas BBQ and it comes out great, but honestly, it tastes better, at least to me, if it's done in the broiler. The original recipe calls for the broiler and maybe my preference for that way of cooking comes a bit from nostalgia of Mom cooking it.
1/4 cup lemon juice (reconstituted is fine)
1/4 cup corn oil (I use olive oil, the original recipe calls for corn oil)
1 tsp sea salt or kosher salt
1/2 tsp pepper
1/2 tsp garlic powder
1 small whole chicken, cut into 8 pcs
Mix all ingredients except chicken in a Ziploc bag. Add chicken parts and turn bag a couple of times. Marinate for 1-2 hrs in fridge.
Preheat broiler. Broil, skin side down, for about 15-20 min (broil on low or if your stove only has high setting, broil about 4" from heat source). Turn chicken skin side up and broil for another 15 minutes, or until juices run clear and internal temp at thickest point is 165*F.
I've done this on the gas BBQ and it comes out great, but honestly, it tastes better, at least to me, if it's done in the broiler. The original recipe calls for the broiler and maybe my preference for that way of cooking comes a bit from nostalgia of Mom cooking it.
I LOVE LOVE LOVE That Kitchen Cart!!!
Even after one day, I can say this is one of the BEST purchases I ever made. This cart rolls easily, and I can put it out of the way easily in my kitchen. Folds up neat as you please and fits folded up alongside my sink. Perfecto! On QVC the model is K17581. Sylvia--it's sold out but they could be restocking it. It's the folding kitchen island with ss accents (that's the description of it they give)
To My Appliance Junkie Buds
Welcome "Cavewomen!" If you want to post your thoughts, ideas, heck ANYTHING over here, just leave a comment with your email addies so I can add you to the list where you can blog along with me. Don't worry about anyone seeing your email addies because comments are set to be moderated before they're posted and I definitely will NOT post those!!!!
You are some brilliant women with wonderful ideas and great senses of humor and this blog should be real fun!!!!
You are some brilliant women with wonderful ideas and great senses of humor and this blog should be real fun!!!!
Bread Machine Tip
I always wondered why my bread machine loaves were of such poor quality as compared to making bread the old-fashioned way. I came about learning what the problem was purely by accident.
When you bake bread the old-fashioned way, you are given a range for flour, i.e., 5-6 cups, which takes into account variables like temperature and humidity on the day you bake. You add just enough to get the proper texture in the dough, which when hands-on, you can feel.
I always thought there was something wrong with my machine since I invariably would produce loaves that had hard crusts and dense, dry-ish textures, so I was going to buy a Wolfgang Puck machine because of the design and many rave reviews.
Well, it was from reading those reviews that I discovered there was nothing wrong with my machine; it was user error. The caveat that most experienced bread machine users gave to people who had disappointing results was, measure accurately. I confess this is something I never did from my hands-on bread baking experience.
Then it hit me--the machine is a controlled environment, more or less, so the variable amounts of flour given for more traditional methods doesn't hold.
I baked the standard loaf of cinnamon raisin bread that I've done a few times in the past, but this time, I actually measured the flour and did not use the dip-and-sweep method (which a reviewer cautioned NOT to use), but lightly spooned the flour in the measuring cup and leveled it off.
The bread came out perfectly! Lovely texture and nice crust! So a little reading saved me some money!
When you bake bread the old-fashioned way, you are given a range for flour, i.e., 5-6 cups, which takes into account variables like temperature and humidity on the day you bake. You add just enough to get the proper texture in the dough, which when hands-on, you can feel.
I always thought there was something wrong with my machine since I invariably would produce loaves that had hard crusts and dense, dry-ish textures, so I was going to buy a Wolfgang Puck machine because of the design and many rave reviews.
Well, it was from reading those reviews that I discovered there was nothing wrong with my machine; it was user error. The caveat that most experienced bread machine users gave to people who had disappointing results was, measure accurately. I confess this is something I never did from my hands-on bread baking experience.
Then it hit me--the machine is a controlled environment, more or less, so the variable amounts of flour given for more traditional methods doesn't hold.
I baked the standard loaf of cinnamon raisin bread that I've done a few times in the past, but this time, I actually measured the flour and did not use the dip-and-sweep method (which a reviewer cautioned NOT to use), but lightly spooned the flour in the measuring cup and leveled it off.
The bread came out perfectly! Lovely texture and nice crust! So a little reading saved me some money!
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