Lunch

I just had to see what else I could "Turbo." So, I threw a frozen, skinless chicken thigh in the ol' turbo broiler. It turned out really well, crispy and brown on the outside, even without skin or breading. I made it into a yummy salad with baby spinach, a giant tomato, and a Persian cucumber. What a healthy lunch! (But probably not healthy enough to make up for the Lechon Kawali incident.)

My Baby is Growing Up!

Kyle is exactly 7 months old today, and he has officially mastered the "pincer grasp." This kid LOVES to eat! Once he figures out how to open the refrigerator, there will be no stopping him.

Pick Me! Pick Me!

Cuteable is doing a fantastic giveaway! They are going to send out a basket of handmade crafty goodness to one lucky winner. The basket will contain goodies from a variety of crafters, who will be featured on her site until the contest has ended.

Piggy-licious

I bought hubby a Turbo Broiler for his birthday. He has said, "we need a turbo broiler" over nine thousand times in the past six years. His lifelong dream has now come true. He is now the proud owner of the most majestic of all the counter top appliances. Time to broil some pork fat.

We made Lechon Kawali. It was...scrumtrelescent...Crispy, crunchy and dripping with porky goodness..and grease. Delicious in the way only cubes of broiled pork skin and fat can be.

I pressure cooked the pork belly in chicken stock for 15 minutes. I then allowed it to drain in the fridge while I took the kids to play at "Super Frank's Fun Adventure."

When we got home, I sliced the pork into strips to maximize it's crispy deliciousness. I threw it in the turbo broiler and set it to 350 for 45 minutes. It's pretty awesome how you can watch food cook in there, and take it out at the exact second it has reached golden brown perfection.

We chopped up our slab o' pig and dipped it in Mang Tomas Sauce and spiced vinegar with soy sauce. Lechon Kawali should of course be served with a side of steaming hot rice....and a bottle of Lipitor.

Just Wing It!

My hubby loves hot wings. I mean REALLY loves hot wings. Like buy wings by the 15 pound bag, and Frank's Red Hot Sauce by the gallon..just for himself, loves wings.
I can't stand the things. But, I make them anyways, because I am the best wife ever.

Since wings are consumed in such large quantities around here, I came up with an easy way to make them. Five pounds at a time.

Recipe:

Massive bottle of Frank's Red Hot Sauce
Chicken wings. I can fit 5 lbs in my slow cooker.

Dump wings in slow cooker. Pour hot sauce over, making sure to coat all the wings. They don't need to be submerged, but there should be some sauce on every wing. You can give them a quick stir for more even sauce distribution, if that kind of thing makes you happy.

Set your slow cooker to high for at least the first hour. After that you can turn it down. If you leave it on high, your wings should be done in 2 1/2 to 3 hours. They are done when the meat starts peeling back from the bones.

After your wings are cooked, remove them from the slow cooker with a slotted spoon and toss them on to a pan suitable for broiling. Now, as you may have guessed, we are going to pop them under the broiler for a few minutes. When they look a bit dryer and less like a gloppy mess, they are done.




For those of you who thought I might be exaggerating when I said that we buy Frank's Red Hot Sauce by the gallon...