Friday, November 30, 2012

Extra 15% Off Coupon for Payless Shoes

The Holidays are upon us and there will be parties and celebrations where you want to show up in new shoes (or an accessory).

Here is an extra 15% off coupon for Payless Shoes which will come in handy. You can either print is out to take to store or use the code online.

Payless 15% Off Printable Coupon

Expires December 31st, 2012.

Friday, November 16, 2012

Stocking up for the Holidays


Right now you'll notice the traditional Thanksgiving fare going on sale in the supermarkets. This is a great time to stock up on these sale items for December's holidays too!
I've seen boxed stuffing mixes going for as little as 88¢ and canned cranberry sauce, gravy, and dried pasta on sale for $1 or less! Canned sweet potatoes and pumpkin are always handy for when fresh is not available and you can also puree them for use in soups or breads.
Most of these items are all shelf stable and you can always stock up on them and keep them in your pantry even for next year!

Sunday, September 16, 2012

Video: How To Zest

Feel free to skip the ads to view the instructional video.
Remember to rinse and dry the fruit before zesting to remove wax, dirt, and/or pesticides.

Recipe: Spaghetti Al Limone


Sorry it's been a while since I last blogged but hopefully it gave you a chance to look over my older postings for Summer recipes for August. ;)
It's been mainly salads and the basic Summer BBQ fare on my end but as Summer ends and the cool Fall weather approaches, here's a last taste of Summer for you.

While perusing the online sales circular for Pathmark, I noticed that San Giorgio Pasta is on sale this week for 88¢ a box and a 2 pound bag of lemons is $2.99 perfect for making this classic simple and quick Italian dish of spaghetti in lemon sauce. There are many recipes on the internet for Spaghetti al Limone ranging from the use of heavy cream and white wine to the additions of garlic and shallots but in it's simplest form, it is just a sauce made with lemon juice, extra virgin olive oil, Parmesan cheese, salt and pepper. A Microplane rasp or the fine side of a box grater is needed to get the lemon zest off the lemon before you juice it. Depending on the size of the lemons you buy, you may need 2-3 lemons for this dish.
This will serve 4 people and pairs well with my Lemon Roast Chicken with Parsley.


Ingredients 

  • 1 pound spaghetti 
  • 1/2 cup extra virgin olive oil
  • 2 teaspoons finely grated lemon zest 
  • 1/4 cup lemon juice
  • 1/2 cup grated Parmesan cheese 
  • Salt
  • Ground black pepper 
  • 2 tablespoons fresh chopped parsley or basil leaves (whichever is on sale, in your garden, or your taste preference)

Directions

  1. Bring a large pot of salted water to the boil and cook spaghetti according to manufacturer's directions.
  2. While the pasta is cooking we make the sauce. In a large serving bowl, add the lemon juice and zest. Slowly whisk in the extra virgin olive oil until it is emulsified and looks creamy. Then mix in the Parmesan cheese. Salt and pepper to taste.
  3. When pasta is al dente, drain in a colander and add to the large bowl with the lemon sauce.
  4. Toss well to coat pasta in the sauce and then sprinkle the chopped herb on top.
  5. Serve. 
Note: It's best to allow the pasta to sit a bit in the sauce to absorb more of the flavors.

Monday, July 30, 2012

Video: How To Mince Garlic

Here is a Video How To that shows different ways to mince garlic. Basic knife skills are a must for being in the kitchen as you can injure yourself severely if you don't know what you are doing.
Invest in a good, sharp, Chef's knife.

Tuesday, July 10, 2012

Video: How To Debone Chicken Thighs

There are many useful how to videos out there on the internet.
Here's one courtesy of allrecipes.com to learn how to cut up chicken legs and debone the thighs.

Recipe: Chicken Teriyaki (revisited)


Chicken legs are on sale at my local supermarket for 99¢ a pound. I bought thighs and watched Youtube videos to learn how to debone them myself and save money. Boneless and skinless chicken costs more per pound because the butcher did it for you but if you learn the technique and do it yourself, you can save much more money.

I decided to make chicken teriyaki with the thighs as dark meat is more flavorful than white and traditionally, legs are used.

I have another recipe for chicken teriyaki posted earlier on this blog but this recipe requires the chicken marinate in a brine first so that the meat has more flavor and is tender. The teriyaki sauce is cooked separately and brushed on afterwards.

Ingredients

 For the brine marinade:
  •     1/2 cup water
  •     2 tablespoons Japanese soy sauce
  •     2 tablespoons sugar
  •     2 tablespoons mirin (sweet sake cooking wine)
  •   6 boneless chicken thighs with skin on
  For the teriyaki sauce:
  •     2 tablespoons sugar (or honey)
  •     2 tablespoons soy sauce
  •     2 tablespoons mirin
  •    1/2 tablespoon minced garlic
  •    1/2 tablespoon minced ginger
Directions

  1. Mix all the brine marinade ingredients together in a measuring cup.
  2. Put the boneless chicken thighs into a zip lock bag and pour the marinade all over.
  3. Squeeze out the air from the bag and zip close.
  4. Allow chicken to marinate in refrigerator for at least an hour. (I marinated the chicken overnight and it was more tasty.)
  5. Make the teriyaki sauce by heating the soy, mirin, and sugar (or honey) until the sugar dissolves.
  6. Stir in the ginger and garlic. Set aside.
  7. When you are ready to cook the chicken, heat your grill until hot and then grill the chicken skin side down for 10-12 minutes then flip over and cook until done (about another 10 minutes).
  8. If you are pan frying, heat a few tablespoons oil in a large non-stick pan and lay the thighs skin side down. Cook as above.
  9. Remove cooked thighs and allow to rest on a cutting board.
  10. Brush on the teriyaki sauce, slice, and serve.

Wednesday, June 20, 2012

Recipe: Hummus

It's the first day of Summer and a scorcher here in the city. High 90°s with heat indexes of 100°+!
Luckily I bought pita chips on sale at Costco a few days before and always have cans of chickpeas, garlic, a bottle of extra virgin olive oil, and salt in the pantry. Tahini (sesame paste) and lemon juice in the refrigerator allows me to whip up some hummus for those days when it's just too hot to cook something and you feel like you are in the deserts of Egypt. I find it is cheaper to make this rather than buying it at the supermarket and it is REALLY easy to make. Plus, you don't have all those extra additives and preservatives in it.

Now what is hummus you may ask? It's a Middle Eastern appetizer dip made with said ingredients and according to Wikipedia:
Hummus is high in iron and vitamin C and also has significant amounts of folate and vitamin B6. The chickpeas make it a good source of protein and dietary fiber; the tahini consists mostly of sesame seeds, which are an excellent source of the amino acid methionine, complementing the proteins in the chickpeas. Depending on the recipe, hummus carries varying amounts of monounsaturated fat. Hummus is useful in vegetarian and vegan diets; like other combinations of grains and pulses, it serves as a complete protein when eaten with bread.

Hummus with pita chip


Ingredients

  • 1 16 oz can of chickpeas (also known as garbanzo beans)
  • 1/4 cup of the liquid from the can of chickpeas
  • 3 tablespoons lemon juice (I find bottled is fine here)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  Directions

  1. Drain the chickpeas and set aside 1/4 cup of the liquid.
  2. Combine the chickpeas, lemon juice, tahini, crushed garlic, salt, and olive oil into a food processor and process until mixed and creamy. 
  3. Add the chickpea liquid and blend for 3-5 minutes or until thoroughly mixed and smooth. 

You can serve this immediately at room temperature or chilled.

Note: When served chilled, the hummus will be a thicker consistency.

I make mine in a food processor but I suppose you can do it in a blender if you don't own one. You may have to stop occasionally and use a spoon to push the unblended ingredients down.


Tuesday, June 19, 2012

Recipe: Asparagus and Zucchini Salad

Asparagus is on sale at one of my local supermarkets (Pathmark) for $2.49 per pound as well as green and yellow squash at $1.49 per pound.

I once made this raw salad with these ingredients that Giada calls a "Crudi" and decided to buy these vegetables to make this again. Besides, vegetables are good for you and the crunchy, fresh flavors of this salad are perfect for a hot Summer's day (tomorrow the first day of Summer is coming in here with a blast of 97° heat!).
I look for slender pencil like spears of asparagus for this salad as they are more tender. You can also blanch and cool them before cutting if you are not fond of raw asparagus and if the asparagus you buy happen to be thicker. I cut the thin pencil asparagus into 1/2" pieces but if you use thicker asparagus, cut them 1/4" or thinner.
When you see the the term trimmed, it means that you trim off the hard woody bottom of the asparagus. When you bend the asparagus, it will snap at the point where the asparagus starts to get tough and woody. Trim off the bottom tough ends. With the zucchini, it's the end tips.

I used yellow squash for more color and omitted the cheese to reduce the fat in the dish.



Recipe courtesy of Giada De Laurentis



Ingredients
  • 2 zucchini, trimmed
  • 1 bunch asparagus, trimmed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 ounce shaved Pecorino Romano, for garnish
Directions
  1. Using a vegetable peeler, shave the zucchini into long thin strips. 
  2. Thinly slice the asparagus on a diagonal. 
  3. Toss the slices together and place the salad in a serving bowl.
  4. In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss to coat. 
  5. Garnish with the Pecorino shavings. 
  6. Serve.

Thursday, May 31, 2012

Recipe: Chicken Croquettes



When I cook chicken, I like to try to get more than one meal out of it. I'll usually make "White Cut Chicken" which requires poaching the whole chicken and you get a stock which you can use for other dishes. Roommate was tired of that dish so I had to figure out a new one.

Seems like American Baby Boomers are waxing nostalgic and I've noticed a lot of interest in Chicken Croquettes, a fried ball of cooked, chopped chicken, bound with a thick bechemel and served with chicken gravy. Sounds like a great way to use left over cooked chicken!

Here's a recipe that I came up with from several I found on the internet making a delicious stock from poaching the chicken that you can use to make the gravy to go with the croquettes.

Ingredients:
  • One 3-4 pound whole chicken
  • 3 stalks celery roughly chopped
  • 2 carrots roughly chopped
  • 1 medium onion quartered
  • 2 dried bay leaves
  • salt
Directions:
  1. Put the chicken, celery, carrots, onion, bay leaves and into a large pot and add water just to cover the chicken.
  2. Bring to a boil, salt to taste (I used about 2 tablespoons), then lower heat simmering for 1 hour.
  3. Remove chicken from pot and allow to cool so that you can remove the meat from the bones.
  4. Put all the pulled meat into a food processor and pulse until the meat is finely chopped.
  5. Put into a large bowl, cover with plastic wrap and refrigerate while you prepare the bechemel.
Ingredients:
  • 8 tablespoons unsalted butter
  • 1/2 cup flour
  • 3 stalked celery diced
  • 1 small onion diced
  • 4 cloves garlic minced
  • salt and pepper
  • 1 cup milk
  • 1 cup Panko bread crumbs (or plain bread crumbs)
Directions:
  1. In a small saucepan, melt butter over medium heat and then add the celery, onion, and salt and pepper to taste. Saute for 2 minutes and then add the garlic. Saute for 1 minute more.
  2. Add the flour and continue to stir for 4 minutes. This roux mixture will start to get thick.
  3. Add the milk and use a whisk to mix everything together. Allow to simmer for about 8 minutes.
  4. Remove from heat and allow to cool.
Assembling the croquettes:
  1. Take the chopped chicken out of the refrigerator and stir in the cooled bechemel with a strong large spoon. You might find it easier to use your hands to do this.
  2. Using a small ice cream scoop or your hands, form small balls of the chicken mixture and then roll in bread crumbs.
  3. Set on a Silpat or waxed paper lined baking sheet. You should get about 35 balls out of the mixture.
  4. Put baking sheet of croquettes back into the refrigerator for an hour to set up. 
 
Cooking the croquettes:
  1. Take the croquettes out of the refrigerator and fry them in a deep fryer for about 1 minute or golden brown. I did this in small batches of 4-5 in my Fry Daddy.
  2. Drain fried croquettes on a wire rack over a baking sheet. This will keep them more crisp than draining them on a paper towel.



Gravy
  • 3 tablespoons unsalted butter
  • 4 tablespoons flour
  • 2 cups chicken stock (from poaching the chicken)
  • Worcestershire sauce
  • salt and pepper
Directions:
  1. Melt butter in a small pan and then whisk in the flour. Cook this for 2 minutes then add the chicken stock and continue to whisk until thickened.
  2. Add Worcestershire, salt and pepper to taste.
  3. Serve over the croquettes.

Wednesday, May 30, 2012

Revive Wilted Celery

How many of us have bought celery on sale and stashed it in the refrigerator only to reach for it later and find it wilted and sad looking?
I figured how to revive celery by thinking of it as cut flowers, it's thirsty and needed water!
Trim off a bit of the root end of the celery stalks and immerse them into a tall glass of cold water. In an hour or so, the stalk will be crisp and standing tall again ready for use!

Thursday, May 17, 2012

Pre Summer sales

Summer is just about here and that means grilling, BBQ, hotdogs, and hamburgers.
Looking over the supermarket circulars I noticed (at least here in NYC) that already ketchup, mustard, BBQ sauce, and other traditional Summer foods and condiments are on sale and selling for... $1.
It might be a major manufacturer's brand like Kraft (use a coupon and get it for even less or free!) or the store's brand but none the less, condiments will keep for a while so stock up for the Summer months while they're on sale! I bought Dijon mustard which comes in handy for making vinaigrette and how often do you see Dijon selling for $1?
Just make sure that you look at the expiration dates and chose the ones that expire later than sooner.

If you see meats on sale (chicken seems to go on sale more often than beef or pork) stock up on them when they are less than a $1 per pound. Here in NYC, Pathmark ran a sale for chicken at 40% off and just recently quarters were 88¢ per pound! While looking over the meats, an elderly shopper came up to me and said that she's never seen such a good price in months and said that she buys two packs, freezing one for another time. Great tip!

Tuesday, April 3, 2012

Recipe: Honey Walnut Shrimp

This is a rich dish that is most often served at Chinese restaurants as part of a banquet. The sauce ingredients of mayonnaise and condensed milk would suggest that it is originally from Hong Kong (which was under British rule). Crispy candied walnuts paired with lightly battered shrimp in a sweet creamy sauce is quite decadent so I only make this when shrimp is on sale. Luckily frozen shrimp is on sale at one of my local supermarkets for the Holy Week ($3.99/ lb for 26-30 count). Making this dish at home is quite easy and cheaper than ordering it out.

Ingredients

For the candied walnuts:
  • 1 cup walnut halves
  • 1/2 cup water
  • 1/2 cup sugar

For the shrimp:
  • 1 egg white
  • 1 pound shrimp (shelled and de-veined) if using frozen, thaw.
  • 1 cup cornstarch
  • oil for frying

For the sauce:
  • 3 tbsp mayonnaise
  • 1/2 tbsp sweetened condensed milk
  • 1/2 tbsp honey
  • 1 tsp lemon juice

Directions

  1. Bring a small saucepan of water to the boil and blanch the walnuts for 3 minutes to remove bitterness. Drain.
  2. Bring the 1/2 cup of water and 1/2 cup of sugar to the boil and then add the blanched walnuts. Boil for 2 minutes then drain. Allow the walnuts to cool and dry on a cookie sheet.
  3. Beat the egg white in a medium bowl and toss with the shrimp. Set aside to marinate as you make the sauce.
  4. Mix all the sauce ingredients together well in a large bowl and set aside.
  5. In a large saucepan, heat 2 cups of oil.
  6. Fry the candied walnuts for about 5 minutes or until brown and shiny. Be careful not to burn them. Remove and place back on the cookie sheet to drain and cool.
  7. Toss the marinated shrimp with the cornstarch in a large bowl until well coated.
  8. Fry the shrimp in small batches until cooked and golden.
  9. Remove and drain on paper towels.
  10. Toss the fried shrimp and candied walnuts together with the sauce and serve immediately.

Tuesday, March 27, 2012

Recipe: Chicken Francese

This Italian American dish also known as "Chicken Francaise" or "Chicken Français", is quite popular at wedding dinners and catered events here in NY. It's easy to make at home as it only requires ingredients that you should already have in your pantry. White wine which is traditionally used, can be substituted with more chicken stock if you don't happen to have wine in the house. I serve this with steamed broccoli and white rice as the sauce is so flavorful.

Pathmark supermarket has a family pack of boneless skinless chicken breasts selling for $1.79 per pound this week and whole broccoli for 99¢ each. What a way to wow the family for less than eating out!

There are many recipes out there for this dish which is simply chicken breast pounded thinly, coated in egg batter and fried. Sauce made of lemon juice, chicken stock, butter, and wine.
This particular recipe is from Gourmet's adaption from an Italian restaurant.
Instructional video from HowCast.




Ingredients

  • 4 large skinless boneless chicken breast halves
  • 1/2 cup vegetable oil
  • 1 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 large eggs
  • 1/2 stick unsalted butter
  • 1/2 cup dry white wine
  • 1/2 cup low-sodium chicken broth
  • 3 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 whole lemon, thinly sliced (garnish)

Directions

  1. Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with the flat side of a meat mallet or with a rolling pin until about 1/4 inch thick.
  2. Heat oil in a large heavy skillet over moderate heat until hot but not smoking.
  3. While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl or pie plate.
  4. Lightly beat eggs in another shallow bowl or pie plate.
  5. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Then dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.
  6. Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.


Thursday, March 22, 2012

Bailey's Coffee Creamer 55¢ Off Coupon



On the Bailey's Coffee Creamer website, the coupon link prints a 55¢ off coupon which expires 30 days from date of print. You might have to download Java if you don't have it on your computer already. You are limited to 2 printings.

Get it here: http://www.baileyscreamers.com/sp/coupons.aspx#

The Pathmark supermarkets here are currently selling Bailey's Coffee Creamers (16 oz.) for $1.50 on sale, so with the coupon, you can flavor your home brewed coffee for just 95¢ a bottle.

Tuesday, March 6, 2012

But I thought it's a 99¢ Store....

It's a sign of the times.
Most likely due to the rise in gas and oil prices, 99¢ Stores had to raise the price for many of the items by several cents (between 30¢ to $1) to offset the costs (many of the items sold are coming from outside the US).

Hopefully prices will come down again but that might be wishful thinking.
Once upon a time there were shops called the 5¢ & 10¢ and discount chain stores like Woolworth's but the have closed shop and disappeared...

Sunday, February 12, 2012

$1 Off Silk Coupon


Most often Silk Soy Milk and it's products are $2.99 at supermarkets.
Here is a $1 Off coupon for their new promotion The Least Challenging Challenge.
You'll have to have the coupon printer installed on your computer first.

$1 Off Silk Coupon

Coupon expires 31 days from date of print out.
You are allowed to print this coupon 2 times only.

Friday, February 10, 2012

Recipe: Red Velvet Cake BonBons





These came about after my attempt at making red velvet petite fours crumbled, literally. I think I was a bit too eager and didn't allow the cake to cool completely before I started handling it (I should have also cut the 9" x 13" cake in half first before to make it easier to work with) so since a part of the cake was crumbling, I remembered seeing something called cake pops and decided to do something like that instead.

As the old adage says, "When life gives you lemons, make lemonade!"

This technique can be done for any type of flavor cake mix you are using (That's right! This is a recipe that uses a cake mix!) and very often, the major manufactured boxed cake mixes like Duncan Hines or Pillsbury go on sale for 99¢ each with the can of icing for $1.50 or so. Candy melts I found at a craft store (Michaels) for $1.99.

I chose to make red velvet since it's very popular lately and Valentine's Day is a few days away...

Ingredients:

  • 1- 10.25 oz box Duncan Hines Red Velvet cake mix
  • 1- 16 oz can of Duncan Hines Cream Cheese frosting
  • 2- 14 oz bags Wilton Candy Melts White
  • eggs, water, and oil as per cake manufacturer's instructions

Directions:
  1. Preheat oven to 350°F.
  2. Follow cake box instructions and make the cake batter for a 9" x 13" cake pan.
  3. Bake for required minutes and then allow to cool completely.
  4. Crumble the prepared cake by hand into a large bowl.
  5. Add icing to the cake crumbs (you might want to start with 1/2 a can to see first how moist the mixture will be.
  6. Roll quarter sized balls of the cake/icing mixture between your hands (you can use a cookie scoop to make these as well) and place on a sheet pan.
  7. Place sheet pan of cake balls in the refrigerator for several hours to set up (or freezer for 1 hour).
  8. Prepare the candy melts one bag at a time as per manufacturer's instructions.
  9. Take the sheet pan of cake balls out and using two forks, roll the balls (one at a time) in the melted candy to fully cover.
  10. Set the covered cake balls on a silpat lined (you can use wax paper or foil) sheet pan to set up.

Thursday, February 9, 2012

International Delights 55¢ Off Coupon


International Delights just released 2 new flavors and is promoting them with this coupon for 55¢ off. You can print coupons out only twice so try both new flavors!

Pathmark is selling International Delights creamers for $1.79 this week so use these new coupons and get them for $1.24 each!


Click the hyperlink below to print your coupon. You might have to install the coupons.com coupon printer if you haven't done so already.

International Delights 55¢ Off coupon
Coupon expires 31 days from date of print out. After a month has past, you should be able to use this link again.

Wednesday, January 18, 2012

Recipe: Soy Sauce Chicken "See Yau Gai"


Soy sauce chicken is a dish that my Grandmother would make every weekend as it is rather simple and the braising liquid (Master Sauce) can be saved and reused over and over. There are some restaurants that have a Master Sauce brewing for many years!
This dish is also popular in Chinatown and you'll often see the glistening, succulent, reddish brown chicken hanging in a window.

Chinese New Year falls on January 23rd and the Chinese consider serving chicken is a sign of prosperity.
Many of the ingredients can be found in the Asian section of your supermarket or cheaper in Chinatown. If you can't find the ingredient, I've listed substitutions. Szechuan peppercorns impart a lemony numbing sensation but black peppercorns can be used if you can't find any.

Ingredients
  • 3 to 3 1/2 pound chicken
Master Sauce:
  • 1 cup light soy sauce (this is the regular soy sauce that you find everywhere)
  • 1 cup dark soy sauce (this is basically for color but if you can't find it, just use regular)
  • 1/2 cup Chinese shaoxing rice wine (you can substitute dry sherry)
  • 1/3 cup Chinese rock sugar (or 1/2 cup brown sugar if you can't find rock sugar)
  • 3 whole star anise (or use can use 1 tbsp of fennel seed)
  • 1 teaspoon Szechuan peppercorn (pan roasted in a small dry skillet for 3-5 minutes)
  • 1 thumb sized piece of fresh ginger, peeled and sliced
  • 1 cinnamon stick (try to use cinnamon from a Chinese market)
  • 4 cups water

Directions

  1. Rinse the chicken under cold water and pat dry with paper towels. Remove any fat deposits and discard.
  2. In a pot large enough to hold the chicken, combine the light soy sauce, dark soy sauce, rice wine, sugar, star anise, roasted Szechuan peppercorn, ginger, cinnamon stick and the water. Bring to a boil.
  3. Carefully add the chicken, breast side down. Reduce the heat to a gentle simmer, cover and cook the chicken for 45 minutes, turning over once or twice and making sure it cooks for an even amount of time on both sides. Baste the chicken for a minute or more each time you turn it over.
  4. After 45 minutes, turn off the heat and the let chicken sit, covered, until the internal temperature in the thickest part of the breast reaches 170 degrees Fahrenheit (about 77 degrees Celsius).
  5. Remove the chicken from the pot using 2 large spoons and cool. Cut into bite-sized pieces. Serves 6 – 8.
  6. Reserve the Master Sauce to use again in the future by bringing it to a boil, cool, and store in a plastic container in the freezer.

Monday, January 2, 2012

Happy New Year!

Wishing everyone a Happy New Year filled with health, wealth, and happiness!