DIY Your Life: Fast and Flavorful Homemade Cooking Oils

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Spice up your cooking or give these tasty oils to your riends 

as a special gift. They are delicious in salad dressings, marinades

 or alongside a loaf of crusty bread.

Lemon Spice Oil
Stir this oil into cooked rice or pour it sparingly onto poached, steamed or sautéed fish.

• 1 teaspoon freshly grated lemon zest
• 10 whole cloves
• 1 bay leaf
• 1/2 teaspoon cinnamon
• 1/2 teaspoon whole allspice
• 1/2 teaspoon whole black peppercorns
• 1 tablespoon fresh lemon juice
• 1/2 cup peanut or vegetable oil

Directions:
1. Preheat oven to 300 degrees.

2. With a mortar and pestle or a spice grinder, coarsely grind the lemon zest, cloves, bay leaf, cinnamon, allspice and peppercorns with the lemon juice to form a paste.

3. In a 1-cup metal measure or very small metal bowl, stir together paste and oil. Set the measuring cup or bowl on a baking sheet and cook in lower third of oven for one hour. Cool on a rack for 30 minutes.

4. Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Covered loosely and refrigerated at all times, flavored oil keeps for one month.

Servings: Makes about 1/2 cup.

Pesto Oil
This oil is good in vinaigrettes or on mashed potatoes or sandwich fillings. See directions below.

• 1/2 cup packed fresh basil leaves
• 1 small garlic clove, crushed
• 1/2 cup olive or vegetable oil

Curry Oil
This oil may be drizzled over seafood or steamed vegetables. See directions below.

• 4 tsp. curry powder
• 1/2 cup peanut or vegetable oil

Orange Rosemary Oil
Serve this oil in a shallow dish for dipping bread or toss it with roasted potatoes. See directions below.

• 1 tablespoon fennel seeds
• zest of 1 navel orange, removed with vegetable peeler and chopped
• 1 tablespoon chopped fresh rosemary leaves
• 1/2 cup peanut or vegetable oil

Dill Caraway Oil
Vinaigrettes take on greater depth with this oil. See directions below.

• 1 teaspoon caraway seeds
• 1/2 cup chopped fresh dill
• 1/2 cup vegetable oil

Directions:
1. Preheat oven to 300 degrees.

2. In a 1-cup metal measure or very small metal bowl, combine all ingredients. Set the measuring cup or bowl on a baking sheet and cook in lower third of oven for one hour. Cool on a rack for 30 minutes.

3. Line a small strainer with several layers of cheesecloth and strain oil into a glass jar. Covered loosely and refrigerated at all times, flavored oil keeps for one month.

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Fried Mozzarella

• w Gallery

Fry fresh Italian mozzarella balls in a mixture of panko (Japanese breadcrumbs) and dried thyme to create a crowd-pleasing appetizer. Serve with tomato sauce that guests can dip into.

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko or plain dried breadcrumbs
• 1 teaspoon dried thyme
• Coarse salt and ground pepper
• 1 pound bocconcini (bite-size fresh mozzarella balls)
• 2 cups vegetable oil
• Tomato sauce, for serving

Directions

1. Preheat oven to 250 degrees. Place flour in a bowl. In another bowl, beat eggs. In a third bowl, combine panko with thyme. Season each with salt and pepper. Working with 2 bocconcini at a time, dredge in flour, shaking off excess, coat in egg, and roll in breadcrumbs, pressing gently to adhere.
2. In a small saucepan, heat vegetable oil over medium-high until pinch of breadcrumbs sizzles and floats to the top when added. Fry bocconcini, 4 at a time, until golden brown, turning occasionally, 2 minutes per batch. With a slotted spoon, transfer balls to paper towels to drain and season with salt. Keep warm in oven and repeat with remaining bocconcini. Serve with tomato sauce for dipping

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Cheesy Chicken Bacon Broccoli and Rice

Cheesy Chicken Bacon Broccoli and Rice

You guys may have seen me Instagram about this one a few weeks ago, and I am back now to share the recipe! And oh gosh, you guys. This is a good one. It’s quickly becoming one of our favorites! This colorful dish is jam-PACKED with flavor. It’s reminiscent of super cheesy broccoli soup with added chicken, bacon, and spicy tomatoes. You can’t go wrong with that combo!! :)  It makes a ton and it’s super filling, which makes it perfect for a hungry family. It’s delicious enough for picky eaters and easy enough for a weeknight meal.

This hearty one-dish skillet dinner will warm you right up on a cold winter’s night. Make this one ASAP!

Here’s what you’ll need:

• Bacon — I chose to go with Turkey bacon this time. Give it a try if you’re looking to cut back on fat and calories, it’s not that bad! :) Or feel free to use the real stuff. :) You can also simplify this recipe even more by using pre-cooked bacon (real or Turkey); I’ve done it both ways depending on what I have on hand.
• Chicken Broth
• Broccoli Florets
• Rice
• Extra Sharp Shredded Cheddar Cheese — Make sure to keep an eye out for extra sharp cheddar so the cheesy flavor will really shine through in this dish.
• Diced Onions — I used the frozen, diced onions in a bag found in the freezer section of the grocery store.
• Garlic
• Chicken — This is a great recipe to use up boneless, skinless chicken breasts, but feel free to use a leftover cooked, chopped chicken or a rotisserie chicken as well.
• Ro-Tel Diced Tomatoes & Green Chiles

Get started by dicing the bacon. I like to use two slices per person, but feel free to make this extra special by using three or four if you wish. :)

Add the bacon to a very large skillet or dutch oven and turn the heat to medium-high. Cook the bacon until crisp, about 10 minutes, stirring occasionally.

Meanwhile, dice the chicken into bite-sized pieces. Season generously with salt and pepper.

I FORGOT TO DO THIS.

Don’t let this happen to you. It needs flavors.

NOTE: Now would be a good time to start the rice. I always prepare my rice on the stovetop like this: 1 cup rice, 2 cups water, 1 teaspoon salt. Add all to a saucepan, bring to a boil, cover, reduce heat to low and simmer for 14 minutes. Makes four servings. Lighty, fluffy, delicious rice, works perfect every single time!

When the bacon is crisp, use a slotted spoon to remove to a plate.

Since I used turkey bacon, I didn’t have enough grease left in the pan to cook the chicken, so I added a little butter and olive oil, just enough to coat the bottom of the pan.

Add the chicken in a single layer and cook on one side for two and a half minutes.

Flip the chicken to the other side (as best you can) and cook for another two and half minutes.

Five minute chicken! Done! Add the chicken to the plate with the bacon.

This time I had enough butter and olive oil left in the pan, so go ahead and add the diced onions…

And top with the broccoli. If you have picky eaters you may want to give the broccoli a rough chop before adding it just to make the pieces smaller and blend in easier. I speak from experience.

Cook, stirring occasionally until broccoli is tender and onions are brown and caramelized, about 10 minutes.

Add in minced garlic and cook, stirring constantly until just fragrant, about 30 seconds.

Then add in the tomatoes…

And by now your rice should be done, so add it along with the chicken, bacon, and any juices that may have accumulated on the plate. Stir all to combine, then reduce heat to low to keep warm.

Now for our creamy, cheesy sauce. Add butter to the bottom of a small saucepan over medium heat, I used the same one I cooked my rice in.

When the butter is just melted…

Add an equal amount of flour…

And whisk (or stir with a fork) until just combined.

Pour in the chicken broth (I just thought about this, but you could also use milk here, if you’re not the type of person to keep chicken broth on hand. Me, I buy it by the case.) and turn the heat to high and cook until it starts to thicken and bubble.

Now remove the sauce from the heat and add in the shredded cheese and plenty of salt and pepper to taste. I like to use 1/2 teaspoon each.

Stir until the cheese is melted, then pour that cheesy deliciousness all over the skillet. Stir to combine.

Easy. Gorgeous. Lovely. Delicious.

And cheesy, spicy, and creamy.

This hearty, flavorful dinner is sure to please! Hope you enjoy! :)

Cheesy Chicken Bacon Broccoli and Rice

8 slices bacon, diced
12 oz boneless, skinless chicken breasts
salt and pepper
1 tablespoon butter
1 tablespoon olive oil

1 cup long grain white rice
2 cups water
1 teaspoon salt

1 cup diced onion
12 oz (about 4 cups) broccoli florets, roughly chopped into small, bite-sized pieces
2-4 cloves garlic, minced
2 (10-oz) cans Ro-Tel Diced Tomatoes and Green Chiles

2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 cup extra sharp shredded cheddar cheese
1/2 teaspoon salt and pepper, each

1. Add the diced bacon to a very large skillet or dutch oven and turn heat to medium high. Cook the bacon until crisp, stirring occasionally, about 10 minutes. Meanwhile, dice the chicken into bite-sized pieces. Season generously on both sides with salt and pepper. When the bacon is crisp, use a slotted spoon to remove to a plate. If needed to grease the bottom of the pan, add butter and olive oil to the skillet. Add the chicken in a single layer and cook for five minutes, flipping once halfway through. Remove the chicken to the plate with the bacon.

2. Add the rice, water, and salt to a saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 14 minutes. When done, remove from heat.

3. Meanwhile, add the onion and broccoli to the skillet where you cooked the bacon and chicken. Cook over medium-high heat, stirring occasionally until broccoli is tender and onions are brown and caramelized, about 10 minutes. Add in minced garlic and cook, stirring constantly until just fragrant, about 30 seconds. Top with tomatoes, rice, chicken and bacon and stir to combine. Reduce heat to low to keep warm.

4. Melt the butter in a small saucepan and whisk in the flour until just combined. Add in the chicken broth and stir well. Increase heat to high and cook until thickened and bubbly. Remove from heat and add in cheese and salt and pepper. Stir until cheese is melted, then pour in the skillet with the chicken and rice. Stir to combine and serve.

Makes 4-6 servings.

Read more at http://www.kevinandamanda.com/recipes/#ixzz2J87ca2KB

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HOW TO MAKE THE BEST BARBECUED PORK

How to Make the Best Barbecued Pork
Barbecue is the traditional low-and-slow cooking method used in pork ribs and pulled pork recipes because it provides ample time for fatty, tough cuts to become tender and palatable. We’ve spent years developing indoor and outdoor barbecued pork recipes—and cooking techniques—that avoid these challenges and turn out perfect every time. Here we share what we’ve learned, and the ingredients and tools you’ll need to prepare our foolproof barbecued pork recipes.

Here’s how to set up your grill for one of our barbecue pork recipes and how to achieve perfect barbecued pork ribs in 12 steps.

PERFECT RIBS IN 12 STEPS

For lip-smacking good ribs with juicy, fall-off-the-bone texture, master these simple steps.

• 1. LOOSEN MEMBRANE
  Use the tip of a paring knife to loosen the edge of the membrane on each rack.

  WHY? The papery membrane on the underside is chewy and unpleasant to eat.
• 2. REMOVE MEMBRANE
  Pull the membrane off slowly, using a paper towel. It should come off in a single piece.

  WHY? The paper towel will give you a good grip.
• 3. SEASON RIBS
  Rub the ribs with a spice mixture, wrap them in plastic wrap, and refrigerate for 1 to 24 hours. 

  WHY? To give the rub plenty of time to season the ribs.
• 4. PREPARE COALS
  Pour the hot coals into a steeply banked pile on one side of the grill. 

  WHY? By banking the coals, you’re transforming your grill into a slow, low oven, perfect for cooking ribs.
• 5. ADD WOOD CHIPS
  Place a foil packet of soaked wood chips over the coals, cover the grill, and let them smoke for 5 minutes. 

  WHY? If you start the meat immediately, it will taste acrid from too much harsh smoke.
• 6. PLACE RIBS
  Clean and oil the cooking grate, unwrap the ribs, and set them on the cool side of the grill. 

  WHY? So the ribs can cook low and slow without the exterior burning before the interior is tender.
• 7. COVER WITH FOIL
  Cover the ribs loosely with aluminum foil, close the grill, and cook until the ribs are deep red, about 2 hours. 

  WHY? The foil will trap steam to aid in tenderizing the ribs.
• 8. BRUSH WITH SAUCE
  Remove the ribs from the grill, brush with 1 cup of barbecue sauce, and wrap tightly in foil.

  WHY? The ribs will cook for several more hours in the oven, drinking up the smoky, sweet flavor.
• 9. BAKE RIBS
  Lay the foil-wrapped ribs on a rimmed baking sheet and move them to a preheated oven. 

  WHY? So the ribs can fully tenderize without your having to rebuild the charcoal fire.
• 10. FORK TEST
  Insert a fork into the ribs and lift. If the fork pulls right out, the ribs are done. If not, the meat needs to cook longer. 

  WHY? To check if the ribs are truly fork-tender.
• 11. LET REST
  Remove the ribs from the oven and let them rest, wrapped in foil, for 30 minutes. 

  WHY? The juice will redistribute. What does that mean? Moist ribs.
• 12. BRUSH, SLICE, EAT
  Unwrap the ribs, brush with more barbecue sauce, slice between the bones, and eat. 

  WHY? We sauce the ribs twice, but not on the grill, where the sauce would burn.

TYPES OF FIRES

The biggest grilling mistake most people make happens before the food even hits the cooking grate: they set up the wrong type of fire. Here are the two grill setups we use in our barbecued pork recipes.

• HALF-GRILL FIRE
  A half-grill fire creates two cooking zones, but here the difference in heat level between the two zones is much more dramatic: one side is intensely hot since it has all the coals, and the other side is very cool because it has none. This type of fire if used for two reasons: to make a concentrated, super-hot fire for fast and vigorous searing; and to make the cooler cooking zone more controlled for very lean and easily overcooked cuts of pork. It is made by arranging the hot coals over half of the grill and leaving the other half of the grill empty. This is the type of fire we use most often.
• BANKED FIRE
  A banked fire has all of the coals in a small pile against one side of the grill, leaving a large, open cooking space without coals or flames. This setup is often used for grill-roasting and barbecuing, as it creates an oven-like environment where food can be placed opposite the coals or flames to cook low and slow (often with the lid down). It is often used for barbecued pork recipes that require hours on the grill, such as pulled pork and ribs.

CHOOSING THE RIGHT CUT FOR BARBECUED RIBS

With three cuts of ribs to choose from, which will make the best ribs?

Butchers get three different cuts from the ribs of a pig (pigs can have anywhere from 13 to 17 sets of ribs). You can barbecue any of these cuts, but in the test kitchen, we usually reach for St. Louis cut spareribs. Because they’ve been trimmed of the brisket bone and surrounding meat, they fit nicely on a standard-size backyard grill and they give us consistent results. Ordinary spareribs, which come from near the pig’s belly, include that brisket bone and meat; their size and irregular shape make them unwieldy on a backyard grill. Among the three, baby back ribs are smallest and leanest; they come from nearest the pig’s back (and, despite the name, from an adult pig). Baby backs cook comparatively quickly, which means they tend to dry out more easily than the other cuts.

• ST. LOUIS CUT SPARERIBS BEST CHOICE
  Manageable size and consistent results.
• SPARERIBS
  Unwieldly on a backyard grill. 
• BABY BACK RIBS
  These smaller, leaner ribs can dry out quickly

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Cheesy Chicken Bacon Broccoli and Rice

Cheesy Chicken Bacon Broccoli and Rice

You guys may have seen me Instagram about this one a few weeks ago, and I am back now to share the recipe! And oh gosh, you guys. This is a good one. It’s quickly becoming one of our favorites! This colorful dish is jam-PACKED with flavor. It’s reminiscent of super cheesy broccoli soup with added chicken, bacon, and spicy tomatoes. You can’t go wrong with that combo!! :)  It makes a ton and it’s super filling, which makes it perfect for a hungry family. It’s delicious enough for picky eaters and easy enough for a weeknight meal.

Here’s what you’ll need:

• Bacon — I chose to go with Turkey bacon this time. Give it a try if you’re looking to cut back on fat and calories, it’s not that bad! :) Or feel free to use the real stuff. :) You can also simplify this recipe even more by using pre-cooked bacon (real or Turkey); I’ve done it both ways depending on what I have on hand.
• Chicken Broth
• Broccoli Florets
• Rice
• Extra Sharp Shredded Cheddar Cheese — Make sure to keep an eye out for extra sharp cheddar so the cheesy flavor will really shine through in this dish.
• Diced Onions — I used the frozen, diced onions in a bag found in the freezer section of the grocery store.
• Garlic
• Chicken — This is a great recipe to use up boneless, skinless chicken breasts, but feel free to use a leftover cooked, chopped chicken or a rotisserie chicken as well.
• Ro-Tel Diced Tomatoes & Green Chiles

Get started by dicing the bacon. I like to use two slices per person, but feel free to make this extra special by using three or four if you wish. :)

Add the bacon to a very large skillet or dutch oven and turn the heat to medium-high. Cook the bacon until crisp, about 10 minutes, stirring occasionally.

Meanwhile, dice the chicken into bite-sized pieces. Season generously with salt and pepper.

I FORGOT TO DO THIS.

Don’t let this happen to you. It needs flavors.

NOTE: Now would be a good time to start the rice. I always prepare my rice on the stovetop like this: 1 cup rice, 2 cups water, 1 teaspoon salt. Add all to a saucepan, bring to a boil, cover, reduce heat to low and simmer for 14 minutes. Makes four servings. Lighty, fluffy, delicious rice, works perfect every single time!

When the bacon is crisp, use a slotted spoon to remove to a plate.

Since I used turkey bacon, I didn’t have enough grease left in the pan to cook the chicken, so I added a little butter and olive oil, just enough to coat the bottom of the pan.

Add the chicken in a single layer and cook on one side for two and a half minutes.

Flip the chicken to the other side (as best you can) and cook for another two and half minutes.

Five minute chicken! Done! Add the chicken to the plate with the bacon.

This time I had enough butter and olive oil left in the pan, so go ahead and add the diced onions…

And top with the broccoli. If you have picky eaters you may want to give the broccoli a rough chop before adding it just to make the pieces smaller and blend in easier. I speak from experience.

Cook, stirring occasionally until broccoli is tender and onions are brown and caramelized, about 10 minutes.

Add in minced garlic and cook, stirring constantly until just fragrant, about 30 seconds.

Then add in the tomatoes…

And by now your rice should be done, so add it along with the chicken, bacon, and any juices that may have accumulated on the plate. Stir all to combine, then reduce heat to low to keep warm.

Now for our creamy, cheesy sauce. Add butter to the bottom of a small saucepan over medium heat, I used the same one I cooked my rice in.

When the butter is just melted…

Add an equal amount of flour…

And whisk (or stir with a fork) until just combined.

Pour in the chicken broth (I just thought about this, but you could also use milk here, if you’re not the type of person to keep chicken broth on hand. Me, I buy it by the case.) and turn the heat to high and cook until it starts to thicken and bubble.

Now remove the sauce from the heat and add in the shredded cheese and plenty of salt and pepper to taste. I like to use 1/2 teaspoon each.

Cheesy Chicken Bacon Broccoli and Rice

8 slices bacon, diced
12 oz boneless, skinless chicken breasts
salt and pepper
1 tablespoon butter
1 tablespoon olive oil

1 cup long grain white rice
2 cups water
1 teaspoon salt

1 cup diced onion
12 oz (about 4 cups) broccoli florets, roughly chopped into small, bite-sized pieces
2-4 cloves garlic, minced
2 (10-oz) cans Ro-Tel Diced Tomatoes and Green Chiles

2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 cup extra sharp shredded cheddar cheese
1/2 teaspoon salt and pepper, each

1. Add the diced bacon to a very large skillet or dutch oven and turn heat to medium high. Cook the bacon until crisp, stirring occasionally, about 10 minutes. Meanwhile, dice the chicken into bite-sized pieces. Season generously on both sides with salt and pepper. When the bacon is crisp, use a slotted spoon to remove to a plate. If needed to grease the bottom of the pan, add butter and olive oil to the skillet. Add the chicken in a single layer and cook for five minutes, flipping once halfway through. Remove the chicken to the plate with the bacon.

2. Add the rice, water, and salt to a saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 14 minutes. When done, remove from heat.

3. Meanwhile, add the onion and broccoli to the skillet where you cooked the bacon and chicken. Cook over medium-high heat, stirring occasionally until broccoli is tender and onions are brown and caramelized, about 10 minutes. Add in minced garlic and cook, stirring constantly until just fragrant, about 30 seconds. Top with tomatoes, rice, chicken and bacon and stir to combine. Reduce heat to low to keep warm.

4. Melt the butter in a small saucepan and whisk in the flour until just combined. Add in the chicken broth and stir well. Increase heat to high and cook until thickened and bubbly. Remove from heat and add in cheese and salt and pepper. Stir until cheese is melted, then pour in the skillet with the chicken and rice. Stir to combine and serve.

Makes 4-6 servings.

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