Nogard13's Profile

We take 4oz cups of apple sauce and fill them with a mix of 1 part salt-free chicken stock and 2 parts water. We then freeze them and give them to our dog as an after-walk treat in the late afternoon to cool her down from the hot, NC summers.

I just started my food blog (dembellyfull.com) so I'm keeping it fresh because I don't want to post the same recipe twice, LOL.

I've also started cooking lighter dishes since it's summer and my neighbors are bombarding me with extra veggies from their gardens. If I'm not careful, I'll turn into a vegetarian :)

The other thing I do, as inspiration, is think of trips I've been on or of foods that I've had out at dinners with my wife. Sometimes I just pick an animal (like bison, ostrich, or venison) and try to make something with that specific protein. If all else fails, I'll tell my wife it's her turn to cook (I cook 29 days out of the month).

Hope that helps!

How is this a Hollandaise? First of all, a Hollandaise is made with butter, egg yolks, and lemon juice. None of these ingredients are part of this sauce.

Is it just creative license that caused someone to call it a Hollandaise?

The moistest chicken you'll ever eat:

Pound out a chicken breast to 1/2" thick (or butterfly a normal breast). Dredge it in 2 Tbsp of flour sifted with 1 tsp each of salt and pepper. Shake off excess flour and let it hang out until pan is hot enough. Place 1 tbsp butter in a cold pan and turn heat up to medium. Once butter is melted and begins to foam, add the chicken breast and cook for 4:30-5 minutes per side. When the breast is 2 minutes from being done (i.e. after 2:30-3 minutes on the second side), add 1/3 cup of dry white wine and cover loosely.

Remove chicken to a plate and pour the wine/butter sauce over your chicken breast. Serve with your favorite side.

Make sure and purchase ORGANIC cherries. They are pretty high on the "Dirty Dozen" list so they are loaded with pesticide residue (due to their soft, absorbing skin)

As @leepert posted, I make mine with mini-sausages (or mini-wieners if you like) and wrap them in Pillsbury Crescent rolls. To make them special, I often slather half of the wraps in home-made pesto sauce and serve the little dogs with a bit of Cajun mustard for dipping the non pesto ones.

I eat chicken for breakfast twice a week. I go to Chick-Fil-A once a week (usually on Thursdays) on my way to work and buy a Chicken Breakfast Burrito (the location near work has a 2-for-1 so I get two burritos). So, Thu and Fri are chicken breakfast burrito days for me.

Also, as mentioned before, chicken biscuits are very popular here in NC.

For those of you adding sugar: try honey.

I add 1.5 teaspoons of honey to a 28oz can of tomatoes when I make my pasta sauce (I make a lot and freeze it). It's better than adding sugar because it doesn't taste like you've added sugar, yet it cuts the acidity nicely!

That's a good tip. I normally par-poach them an hour in advance and just leave them sitting on a paper tower-lined plate until it's time to serve, then I "reheat" them for 45 seconds to 1 minute in hot water. I have never tried refrigerating them (fearing it would take longer to heat through and thus overcook).

155 degrees, really? I was going to say that the pork in your picture looked overcooked and now I know why.

I take my pork out of the oven when the thickest part hits 137 degrees F (carryover will usually take it to 143-145). That will leave you with a perfect medium pork loin.