Posted: December 10th, 2011 | Author: Betty Becca | Filed under: Kitchen Tools, On the Basics | 3 Comments »
I remember learning all about measuring in Foods class in high school. I had no idea that there was actually a method to all of this measuring madness. The lessons stuck with me, and I wanted to share some helpful measuring tips with you.
I have three sets of measuring cups and spoons. I use all three sets of measuring spoons separated from their rings corralled in a plastic dish in my utensil drawer. I keep two sets of dry measuring cups (nested together to save space, naturally) in my kitchen drawer closest to the stove, and I have another set for household measuring (more on that later). I have a couple of stacks of wet measuring cups and a kitchen scale. All of these items come in handy, and they’re some of my most used kitchen tools.
Stay tuned for more tips on measuring spoons, dry and wet measuring, and using a scale.
(Photo Credit)
Posted: November 5th, 2011 | Author: bettybecca | Filed under: Kitchen Tools | No Comments »
Here are some photos of my chopping efforts for the fajitas in this week’s posts:
Hat tip to Mr. J for the beautiful end-grain cutting board. I <3 it, too!
Posted: November 3rd, 2011 | Author: bettybecca | Filed under: Everyone Will Eat It, Kitchen Tools, Try Something New | Tags: Chicken, Crockpot | No Comments »
Say you make the Veggie Fajitas from yesterday, but you live with carnivores. Make Fajita Chicken!
This chicken is so easy, and it’s quite tasty. All you need is a little time.
Take 3 or so chicken breasts (1.5 – 2 lbs) and lay them out horizontally in front of you on a cutting board. Cut strips vertically every 1.5 inches. The width of your strips will determine the length of your shred later on. Bust out the crockpot and load in the chicken for the adventure. Add 2 cups or so of water or chicken broth (just enough to cover the chicken), 3 T white vinegar (for tenderness, baby), and 3 T fajita seasoning. Season with S&P. Add some garlic (3 cloves, finely chopped) and onion (1 medium, chopped), if it floats your boat. Cook on low for 3 hours.
Remove the chicken from the cooking liquid. On a dinner plate or in a glass cooking dish (like a Pyrex) or on your countertop, take two forks and shred the chicken. Or (this is the best thing ever!!!)…stick the chicken in the bowl of a Kitchen Aid stand mixer with the paddle attachment and turn it on low. Turn it up a notch or two once it gets going. Ta da! Shredded chicken in 30 seconds. (Disclaimer: this is not my idea, but I don’t remember where I read it. I think I saw it on Pinterest. They are a genius though! It works great!)
Now, the cooking liquid can be reduced on the stove top for a tasty sauce. Or you can store your shredded chicken in it to increase the flavor. Make a double batch and freeze in 1.5 cup portions in plastic bags.