A couple weeks ago, Stephanie Allen posted her latest batch of Chef Touched Tips. I wish I had read these – in particular the one about allowing resting time – before cooking my Oldest Dream Dinner ever cooked, but you live and learn. Here is a sampling of her tips for January’s menu:
Sweet and Sour Chicken with Jasmine Rice
This was a great dinner and an even better lunch the next day! I layered the rice on top of a spinach tortilla, topped it with the leftover chicken and veggies then splashed some seasoned rice vinegar on top and sprinkled with fresh chopped green onions. Place on top of plastic wrap and roll tightly. Wrap with foil and refrigerate until ready to enjoy!
Fireside Pork Roast with Mashed Potatoes
I made this in my new crock pot. I placed the pork in the crock, spayed with non stick first, then covered with the sauce and 1/2 cup red wine. I have a low setting and let it cook all day, 8 ish hours. It was delicious and and fork tender. The leftovers made great hot sandwiches for dinner the next day.Seared Steak, Potatoes and Onions
This was a fun and easy dinner to make. I added a few tablespoons fresh chopped rosemary from my herb garden before cooking this and it was delicious. We like out steaks rare so we just cooked them 3 min per side under high heat. Don’t forget resting time adds to the cooking, always under cook and let the juices of the meat finish cooking until perfect. For the few leftovers we had, I sliced it up and tossed them into some scrambled eggs for a delicious quick breakfast.
To view more of Stephanie’s Chef Touch Tips, visit her blog stephanieallen.wordpress.com.
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