The nothing like a warm pot or pan of something to welcome you home after a hectic day. Preparing multiple dishes for dinner on the weekend doesn't bother me, but I certainly prefer something quick with minimal effort most weekdays.
A constant on my table is cornbread--something. Casserole, stuffing, bread basket etc., In some form or fashion cornbread is always a welcome guest. Pastas are also a close friend and so very easy to prepare. These dishes are a sampling of some of my favorites as the prep time is quick, under 25 minutes, and many of them can be frozen to simply reheat & serve at a later date. Another way to save even more time in my day. Now these aren't my personal recipes, you'll have to wait on the cookbook for those, but all of these recipes and so many others can be found at www.kraft.com. Bon Appetit :0
Cornbread Casserole w/Cheese
Wild West Chili Mac
. .It is so hot outside and long hours in the kitchen just aren't my idea f a good time. My regular readers already know how much I love turkey and chicken.--especially the many different ways to prepare them. Since I began incorporating healthier options of my favorite foods earlier this year, I've been eating quite a bit of baked and rotisserie chicken. Don't get me wrong, as a Southern bred gal, I still enjoy it fried--but now days that's more of a special treat. After examining my grocery bill for the last month, I decided my local Publix has gotten just about enough of my money--at least as it concerns rotisserie chicken. I have no problem with Publix- love them-but I started thinking how much money I could save by making my own rotisserie chicken.
As much as I love to cook, I do so just about everyday, I'm just not interested in anything that takes too much time these days. I decided that rather than using my oven, I want to find a really high end rotisserie oven that thoroughly cooks from the inside out. For those wondering why you need a "rotisserie" oven just to roast a chicken--I will not be breaking a sweat over chicken. It's too hot already!! So, what exactly makes a "good" rotisserie oven anyway? Here's my list of must haves;
*Size- I need to roast anywhere from 4 lbs to 12 lbs depending on number of guests
* Heating element-Thoroughly cooks from the inside out
* Settings-Electronic controlled settings--no time to keep adjusting dials and buttons
*Appearance-sleek and modern, counter top cute is a must!
Taking these wants/needs into consideration, I knew where to go for the most comprehensive reviews( in Angel's opinion anyway) for any and all cooking appliances, www.village-bakery.com. There's so much amazing content on this site, I tend to get distracted, but I took a look at the section of appliance reviews. after reading through a pretty extensive list based on each and every criteria on my list, I've narrowed my choice down to these two;
1) Kalorik Stainless Steel Rotisserie oven
I like what both have to offer--different-but both look pretty awesome, and are sure to be a hit with friends and family. I'll keep you posted. --Angel ;0