Tuesday, February 11, 2014

BBQ pulled chicken

Very tasty and easy chicken recipe which I found on Pinterest. I actually put three frozen chicken breasts into a crockpot and poured the sauce over them and cooked on low for about 6 hours. It is delicious on a bread roll, garlic bread or just as a side. I served it with Citrus Rice Salad. Enjoy!
  • 4 lbs skinless boneless chicken thighs (breasts can be mixed with thighs, but thighs turn out more tender)
  • ¼ cup extra virgin olive oil
  • ¼ cup apple cider vinegar
  • 5 cloves minced garlic
  • 2 tsp oregano
  • 1½ tsp table salt (fine)
  • 1 tsp freshly cracked black pepper
  • 6 TB packed brown sugar
  • 2 tsp onion powder
  • 2 TB worcestershire sauce
  • 2+  cups Sweet Baby Ray’s BBQ Sauce or any other BBQ sauce
  • Buns or sandwich rolls to serve
  • Pickles to serve

  1. Combine all ingredients except chicken in a bowl.  Mix sauce ingredients well.  Sauce can be made well ahead of time and kept in fridge. Combine chicken with sauce and place in slow cooker.
  2. Cook on high about 2½ to 3 hours or on low for 6 hours or until the chicken easily falls apart.  Carefully remove chicken from slow cooker with tongs. Keep slow cooker lid on and keep sauce warm.  Pull chicken apart/shred with forks.  Return shredded chicken into slow cooker.  Toss well to make sure chicken is fully coated in sauce.  At this point, add bit more BBQ sauce if needed.  Cook on high another 30-45 minutes.  Turn down to warm setting, and keep warm until ready to serve.
  3. Toast buns or sandwich rolls and serve with pickles, if desired.

Monday, February 10, 2014

Valentines Day Card - from my heart....

Valentine's Day is around the corner, my friends! Let's get those cards rolling!!


Baking powder vs. Baking soda

So what is the deal with baking soda and baking powder? And why do some recipes call for one or the other or sometimes for both?

Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.
Baking Soda
Baking soda is pure sodium bicarbonate. When baking soda is combined with moisture and an acidic ingredient (e.g., yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!
Baking Powder
Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.

How Are Recipes Determined?
Some recipes call for baking soda, while others call for baking powder. Which ingredient is used depends on the other ingredients in the recipe. The ultimate goal is to produce a tasty product with a pleasing texture. Baking soda is basic and will yield a bitter taste unless countered by the acidity of another ingredient, such as buttermilk. You'll find baking soda in cookie recipes. Baking powder contains both an acid and a base and has an overall neutral effect in terms of taste. Recipes that call for baking powder often call for other neutral-tasting ingredients, such as milk. Baking powder is a common ingredient in cakes and biscuits.

Substituting in Recipes
You can substitute baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.

Now you have the answer, so stop asking for crying out loud!

Friday, February 7, 2014


I'm still on the roll using the stamp sets that ended up in my closet and I have never use them. Altogether is one of them. I used Old Olive for the background and SU embossing folder for the wood grain. I stamped the little birds on the circles and then I added another popped up bird on top for the effect. Enjoy!

Thursday, February 6, 2014

Valentine's Day Cake

What an easy way to make a cake for Valentine's Day!

Wednesday, February 5, 2014

Swedish Meatballs

Alton Brown did it again!!  His recipe for Swedish Meatballs was a hit at my house!  You should try it with some cranberries on the side unless you can want to make a run to IKEA to get some lingonberries to make it more authentic. Enjoy this finger licking goodness!

  • 2 slices fresh white bread
  • 1/4 cup milk
  • 3 tablespoons clarified butter, divided
  • 1/2 cup finely chopped onion
  • A pinch plus 1 teaspoon kosher salt
  • 3/4 pound ground chuck
  • 3/4 pound ground pork
  • 2 large egg yolks
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup all-purpose flour
  • 3 cups beef broth
  • 1/4 cup heavy cream
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided sauté pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the sauté pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and sauté until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.