 Click on each image to see the corresponding tutorial, printable, recipe, etc. ENJOY!
{P.S. I do not take credit for any of these projects, I am simply promoting these for those that originally created them. I think all of these listed are Fun, Unique, and Clever}
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Back in the day when I first made Salsa Verde, I boiled the tomatillos, onions, jalapeños, and the garlic. Though the flavors were nice, they just weren't bold like I wanted. But since I was very new at making it I didn't know any different. After years of making it, in all different ways, I think roasting the ingredients is the way to go. I start out by preheating my oven to 450* and putting the shelf in the middle. I then line my baking sheet with foil, this helps with transferring the ingredients to the bowl or jar. Next I coat the, already washed, tomatillos, onions, garlic, and jalapeños with olive oil and kosher salt, and place them on the lined baking sheet. I place in the oven for 30 minutes. They will cook down quite a bit and the juices will fill the bottom of the baking sheet - this is ok, just be careful when taking it out of the oven. After 30 minutes they should be nice and brown on the tops of the onions, jalapeños, and the tomatillos. Gently stir and put back in the oven. Cook for about 5-10 more minutes and then Turn off the oven - but leave the pan in the oven for about 20 minutes with the oven off. This will help with the carmenlization. Remove from oven, let cool for about 15-20 minutes. Spoon or dump the roasted goodness into a bowl or blender jar, making sure to carefully scrape down the sides of the foil - where all the carmenlization is. Add the rest of the ingredients and blend until smooth. If using for salsa - refrigerate for a couple of hours until its cool and then serve. I must admit, I absolutely love this video on making butter. She answers all the questions I have had and it isn't hard to follow. I can't wait to make butter from some of the milk I get from my friends dairy cow. I am thinking about trying some herb butters and freezing those for special occasions. Have you made butter before? And if so, do you enjoy making it or would you rather just buy it from the market?
Roasting a whole chicken has always been a dream of mine, but was always too scared that it would turn out dry, not cook fully, or make someone sick. LOL. One of our friends gave us a few of her free-range chickens from her farm. Tough I was very excited I still had no idea how to cook them, so into the deep freezer they went.
This morning I decided it was time to cook one. Funny, the first post that I ran into this morning on Facebook was from The Kitchn, it was titled, "How to Roast the Perfect Chicken". That's when I knew this was the perfect day to cook mine. I followed all of the steps on the website, except I used the seasonings below. |
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