Rachel's Recipes

Archive for the ‘Tips’ Category

Another non-recipe, but very helpful tip from Stephanie O’Dea of A Year of Slow Cooking is to use the crock pot to cook chicken that you can shred and keep in the fridge/freezer for other recipes, saving a step on busy nights!

For dark meat, just put the chicken in the crock and put on low for 6-7 hours (I used chicken quarters that were on sale). For white meat, Stephanie recommends putting about a 1/3 cup of water into the crock (depending on how full it is) since breasts are much drier.

We are planning on using ours tonight for quesadillas.

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This is not really a true recipe, but rather a tip shared by one of the ladies in my book club. If you ever need to peel a full bag of potatoes, you’ll want to know this trick.

You’ll Need:
Potatoes (as many as your heart desires)
Pot of water (to boil)
Bowl of ice water (to cool the potatoes)

What to Do
Wash the potatoes and score them (you can either use an X or I like to score a line around the middle of the potatoes). Throw them into a pot of water and boil them for about 10-15 minutes, depending on the size of the potato.

Using a slotted spoon or tongs, carefully take the potatoes out of the boiling water and put into a bowl of ice water. Let the potatoes cool for a few minutes. Once the potatoes are cool to the touch, using your hands twist off the peels. They should come off in just a couple of large pieces.

If you want to keep boiling the potatoes to make mashed potatoes, put a pot of clean water on the stove and pop them back into the pot.

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