This weekend I was in rural SE Georgia celebrating my guys 30th birthday.
We were at Lake Blackshear, and I had never been that far SE in Georgia before. Besides all the new adventures, I was looking forward to finding a country store that sold local goods.
I love eating what the locals eat and trying new things. I also try to avoid any chain restaurants, at all costs…
Well, I was not disappointed! I found the Salt Lick Sausage Company. They had everything you could ever want in there, and they made their own sausage! YUM!
I used the fork for reference, those things are HUGE!!!!!!!! They’re just over $1 per sausage, and made locally! Take that Oscar Meyer!
I also found these cracklings from Tennessee. I had never had these before, and they looked interesting. Turns out cracklings are fried pork fat with a small amount of attached skin, flavored after frying with a mixture of peppery Cajun spices. Now you know too. These weren’t my favorite due to the the texture in my mouth, but I can see the appeal, they had great flavor.
The point is, I tried something new, I was a food adventurer!
Guess what? You can be too!
|ACTION STEP: Try a new food this week. Seek out something “weird” at the grocery store. You may like it, you may not. But, hopefully it will give you a feeling of adventure around food! Have fun with this one!!!
By now, y’all know how I like to keep recipes simple and easy. So why change that?
|2.5 pounds frozen chicken thighs
4 sliced carrots
4 sliced celery stalks
1 large diced onion
3 sliced jalapenos
10.5 oz can cream of mushroom soup
1 tbsp Italian seasoning
1 tbsp black pepper
1 tbsp artisan salt
Place everything in a slow cooker in the order listed above.
Set the crock pot for 8-10 hours of cooking.
Give it a stir when it’s done. Yes, that’s it.
Serves 4-6. ENJOY!!!
This is really good by itself, or served over rice.
This is also a good “make before you go to work” meal. It only took me about five minutes to throw together. Would you be willing to get up five minutes earlier in the morning to have a hearty dinner ready for you when you get home?
Sounds like a good trade!
This salad is super delicious, so I wanted you to be able to make it too!
|First of all, mix this sauce together in a bowl:
2 tsp sesame oil
1 tbsp honey
2 tbsp rice vinegar
1/4 cup soy sauce or coconut aminos
1/4 cup chicken broth
1 tsp crushed red pepper flakes
2 tbsp sesame seeds
juice from two supremed oranges
Then, you’ll need:
2 cups of cooked chicken
1 cup cooked quinoa
6 oz bag of spinach
1/2 cup of sesame sticks
2 supremed oranges
Warm the chicken, quinoa, and sauce in a skillet on low for a few minutes.
It should be enough time to make the rest of the salad.
Put the spinach in a large mixing bowl.
Peel a carrot into the bowl.
Dice an avocado, add that to the bowl too.
Add the sesames sticks and pretty supremed oranges to the bowl.
By now, the chicken, quinoa, sauce mix should be a little warm.
Take that off the heat, and add it to the bowl.
Stir everything together, and plate it up!
Serves 2 big meals. ENJOY!!!
I mean, look how beautiful that is. It tastes AMAZING!!!!!!!!
Well, look at you getting all fancy by reading this post!
Honestly, I had no idea what supreming oranges (or other citrus) was until I took a cooking class. I didn’t even know there was a term for it. When you supreme citrus fruit, you basically take off the membrane so it can be served in pretty slices.
Here is how:
- with a paring knife, chop off the top and bottom of an orange
- slice the skin from the flesh, including all the membrane
- carefully cut each slice out with the knife by inserting the blade between the flesh and the membrane on each side
- with your hand, crush (juice) the membrane over a bowl to use later (optional)
- you should be left with supremed oranges and orange juice. And, flesh and membranes for compost, garbage or whatever!
I’ve mostly used supremed oranges for salads, but feel free to get fancy with them however you like!
Supreming oranges. Now you know!
You buy the mushrooms, you get them home, you don’t eat them for a bit, and they start to get slimy.
I can’t remember who taught me this trick, but it works like a charm!
|Step 1: get your mushrooms, a paper towel, and a rubber band.
Step 2: cover the mushrooms with the paper towel, secure with the rubber band.
Step 3: flip the mushrooms upside down, and store in the refrigerator.
They’ll probably keep for about twice as long as normal! You’re welcome!