Cooking Tips & Tricks

Here are some quick sheets for everyday cooking times and tricks to streamline the weeknight process.

Chicken thighs
Oven
325 degrees on a foil lined baking rack. 20 minutes. Internal temp should be 160.
OR
Bake
covered in a ceramic dish with foil. Same time as above.

Slow cooker
3 hours low.

BBQ

Heat grill to medium high. Grill marinated thighs over direct heat for 5-6 minutes per side.  Internal temp should be around 145-150 when pulled. Then let sit for a couple minutes to get them near 160 degrees.

 

Chicken thighs bone-in, skin on

Marinate the thighs at room temp for a good hour or two. Squeeze the juice of 2 lemons and add seasoning of choice, like zatar and garlic salt.

Line a tray with foil and place the wire rack. Spray rack with non-stick coating and place the chicken skin side up.

425 degrees. 30-35 minutes. Internal temp should be 160.

Chicken Breasts

Season with oil, salt, pepper, paprika (or zatar or whatever)

Set oven to 400

Cook uncovered 10 minutes
Flip and cook for another 15 minutes

Internal temp should be 160 degrees.
Let sit for 5-10 mins

Salmon fillets (with or without skin)
Baked on foil lined tray (in toaster or regular over). 350 degrees for 13-16 minutes (rare-medium).

Pork Chops

Stovetop

Bring bone-in chops to room temp and season a good half hour before prep.

Bring oil in pan to super hot. Drop in chops and brown on one side for 3 minutes.

Reduce heat to low medium. Cover pan and cook for 5-6 minutes.

Internal temp should be 125 and the. Let sit for a couple minutes.

BBQ

I suggest brining pork chops when grilling to assure maximum juiciness.

Boneless chops 1 1/2″ thick. 6-8 minutes/side. Internal temp should be 140 degrees when pulled. Let rest for a couple minutes.

Bone-in chops 1 1/2″ thick. 6-8 minutes/side. Internal temp should be 140 degrees when pulled. Let rest for a couple minutes.

Heat two areas of the grill. One to high heat, the other to lower medium. Sear the chops on high heat for 3 minutes per side. Then move to medium heat area of the grill and continue cooking 4-7 minutes more, flipping as needed until a thermometer reaches 140-145 degrees.

Caesar dressing (eggless)

1 lemon – juiced
Poupon mustard – healthy squeeze
1/4t garlic powder
W
orsteshire – Couple dashes
Pepper dash
1/4 olive oil or until consistency is balanced
Chopped anchovies can either be added directly to the dressing or chopped finely and added directly to top of salad

Put in container with a screw top and shake until blended. Serve over torn romaine, dusted with Parmesan cheese.

Thanksgiving Turkey

Thaw a frozen 12-pound turkey for three days in the fridge (in fridge one day for every 5 pounds). Open on the cooking day and see about frozen bits in the cavity. Pull out gibs, set aside and blot with paper napkins.

Put on rack and set back in fridge. Pull out a good 90 minutes before cooking. Stuff cavity with a couple celery and carrot ribs. A sliced onion as well. Rub fingers under the skin to loosen.

Mix oil with herbs like chopped rosemary or thyme. Use a brush to push this melted mash under the skin and then paint the exterior with the same shmear.

Preheat oven to 325. Give that a good 20 minutes to get to temp.

Place turkey in oven. Check after about an hour and then tent loosely with foil. Cook for about 2:45 hours (20 minutes per pound). Remove tent in the last hour to brown.

Let rest, tented for a good 20-30 mins. Then carve and serve.