Kelley's Cooking Tips
=====================
Barbecuing Tips:
* Never place meat directly over an open flame. An open flame is an
indication of incomplete combustion, the fire will discolor the
meat by leaving a black carbon residue on the meat. Actually an
open flame has a lower temperature than coals that are glowing red.
* Whenever barbecuing, use tongs to turn the meat. A fork should
never be used, for it will punch holes in the flesh and allow
the natural juices to escape and loose flavor and become chewy.
* Tomato and/or sugar based BBQ sauces should be added only at the
end of the grilling process. These products will burn easily and
are seldom considered an internal meat flavoring. Once added, the
meat should be turned often to minimize the possibility of burning.
* * *
Have a cooking question? Kelley has your answer!
Mailto:Kelley@e-cookbooks.net
=====================
Barbecuing Tips:
* Never place meat directly over an open flame. An open flame is an
indication of incomplete combustion, the fire will discolor the
meat by leaving a black carbon residue on the meat. Actually an
open flame has a lower temperature than coals that are glowing red.
* Whenever barbecuing, use tongs to turn the meat. A fork should
never be used, for it will punch holes in the flesh and allow
the natural juices to escape and loose flavor and become chewy.
* Tomato and/or sugar based BBQ sauces should be added only at the
end of the grilling process. These products will burn easily and
are seldom considered an internal meat flavoring. Once added, the
meat should be turned often to minimize the possibility of burning.
* * *
Have a cooking question? Kelley has your answer!
Mailto:Kelley@e-cookbooks.net
Honey Pecan Pork Chops
======================
1 1/4 pounds boneless pork loin, pounded thin
1/2 cup all-purpose flour for coating
salt and pepper to taste
2 tablespoons butter
1/4 cup honey
1/4 cup chopped pecans
In a shallow dish, mix together flour, salt and pepper. Dredge
pork cutlets in the flour mixture. In a large skillet, melt butter
over medium-high heat. Add chops, and brown both sides. Transfer to
a warm plate. Mix honey and pecans into the pan drippings. Heat
through, stirring constantly. Pour sauce over cutlets.
======================
1 1/4 pounds boneless pork loin, pounded thin
1/2 cup all-purpose flour for coating
salt and pepper to taste
2 tablespoons butter
1/4 cup honey
1/4 cup chopped pecans
In a shallow dish, mix together flour, salt and pepper. Dredge
pork cutlets in the flour mixture. In a large skillet, melt butter
over medium-high heat. Add chops, and brown both sides. Transfer to
a warm plate. Mix honey and pecans into the pan drippings. Heat
through, stirring constantly. Pour sauce over cutlets.
Chicken Pasta Salad 1/2 cup fat-free mayonnaise
3 Tablespoons low-sodium soy sauce
2 Tablespoons sherry
1/8 teaspoon ground ginger
1/4 teaspoon. pepper
1 cup cooked spiral pasta, drained
2 cups cookedboneless skinless chicken breasts, cut into bite-sized pieces
2 cups fresh snow peas, strings removed and blanched
2 green onions, sliced
1/2 cup water chestnuts, sliced
1/4 cup toasted almonds, for garnish
3 Tablespoons low-sodium soy sauce
2 Tablespoons sherry
1/8 teaspoon ground ginger
1/4 teaspoon. pepper
1 cup cooked spiral pasta, drained
2 cups cookedboneless skinless chicken breasts, cut into bite-sized pieces
2 cups fresh snow peas, strings removed and blanched
2 green onions, sliced
1/2 cup water chestnuts, sliced
1/4 cup toasted almonds, for garnish
In a small bowl combine the mayonnaise, soy sauce, sherry, ground ginger, and pepper.
Set aside. In a separate bowl combine pasta chicken, snow peas, green onions, and water
chestnuts and toss with dressing mix. Refrigerate overnight. Sprinkle with toasted almonds
before serving.
Serving size: 1 cup
Yield: 1 salad
Exchanges: 1/2 Fat, 1 1/2 Meat, 1/2 Starch, 1/2 Vegetable
Nutrition: 132 Calories (22% from fat), 13.3 g Protein, 11.1 g Carbo, 3.2 g Fat
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