Mine is in the fridge too. Very interesting info about the mayo retarding bacterial growth. Maybe I don't need to be so wary of it.
Summer Cooking
WOW! My Penzeys order arrived already, I just sent this in on the 11th and it's here already. If the quality is as good as the service...
Jill, I got some of the Ceylon Cinnamon and may just have to make a rice pudding to try it out. LOL It smells soooo good. Ric
While reading my mouth began watering. hahaha All good and seem to be delicious ideas everyone brought up. I havent yet been to Penzey's site. Will do so after writing this. You all are very good ad persons for the company.
YES, thanks Jill for the freezing thyme twigs tips. That might make things a bit easier to work with. Will definitely give it a try. Thank you. I was visiting my son yesterday and they have two good size Rosemary plants near their front steps. Those bushes put out the very best aroma. I picked a couple of twigs and had my hands smelling so good on the ride home.
Off to shop at Penzeys.
Ruby
I forgot to mention... get on their mailing list. The Penzey's catalog is great, full of recipes and fun info, and every so often they include a coupon for a little freebie. :-)
We're having steamed blue crab and fried fish tomorrow as a result of our vacation fun. LOL Ric
So, what time is dinner? I'll bring slaw... :-)
Jim grilled chicken last night, marinated with Italian seasoning & red wine vinegar. Made pesto rice to go with it (Joyanna adores basil, so pesto rice is a favorite).
We've been doing something different with chicken breasts for the grill this year. So often, they are very thick on one end and quite thin in other places, so it's hard to cook them evenly (unless you want to go to the work of pounding them).
I've been cutting them up into big chunks, maybe 1 1/2 or 2 inches square, and then stacking the chunks together on a kebab skewer to make a sort of thick stick of meat. The chunks cook evenly and are thick enough to stay nice and juicy. The marinade flavors through the cut chunks better than it does with boneless breasts, also.
Although you could make a more traditional kebab by putting pieces of onion, pepper, etc, between the chicken chunks, I think that would result in more dried-out chicken.
You can also fit a serious amount of chicken on the grill this way, if you're cooking for a crowd.
Sounds great.
Jill how do you do the pesto rice?
Went over neighbor's yesterday and had pulled pork and ribs and some delish chicken with a handle (as my kids call drumsticks)
I used to mix pesto with cooked rice, but with my new rice cooker I find it works really well to just toss the pesto in with the water & rice. I freeze pesto in ice cube trays, and 2 "cubes" of pesto is plenty for 2 cups of rice; even 1 cube works fine if you're cooking it with the rice. (In fact, when I use the red pesto, which is made with sun dried tomatoes instead of nuts, I think I have been using just one cube.)
A little chicken bullion is a good addition, too, and a sprinkling of parmesan cheese (once the rice is cooked) doesn't hurt! Last night, I added a generous handful of the shredded italian cheese blend that we've been getting at Sam's.
yumm...cheese makes everything even more delish!
Good idea for tonight's dinner. Thanks Critter.
We had some grilled swordfish last night. I top it with mashed and sauteed anchovies, capers and garlic (sauteed in butter) with some corn and a huge salad.