Today I was just sitting here watching this TV show called "The Taste" starring Nigella Lawson, Anthony Bourdain, Marcus Samuelson, and Ludo Lefebvre as the judges.  Its all about unrecognized chefs or home cooks cooking one dish they prepared (they have an hour to cook).  The chefs are blind taste testing, so before then even know who or what the dish and its presentation will look like they lock in their votes because they only get a sampling, no presentation or anything, just a spoonful (one bite).  They pick and choose who they want in their kitchens to mentor, and at the end of it all the last person standing takes home a whopping, are you ready for this? $100,000!!! I am now convinced I would LOVE LOVE LOVE to try this out one day soon, I hope. Hehehe!  Now the tricky part is thinking about what I would actually make. I have no certification or degrees in cooking, but I am very good at it from what I hear and what I have experienced myself. :)    I am still stuck on this idea of what I could possibly make that would WOW the judges in just one weensy little bite.  I was thinking about maybe shrimp and grits, you know something that could be done within the allotted time frame.  What are your takes on this idea???? If there is anyone out there even reading this blog...

                        On to a different topic, I would like to share my recipe of the day with you... Today's recipe is and asian bourbon chicken without any bourbon, and its awesome!! I really must say, it tastes incredible, I like my food spicy so I tend to maybe add a little more heat to mine, but that is completely up to you. If you dont like spice then you can omit the spice if you like.  I have made this a thousand times and its always just as good as the first time I ever tried it. So here you go, I hope you will enjoy this as much as my family, friends and I have in the past.  It is important to follow the instructions as follows...

Sweet Finger Lickin' Chicken

2lbs. boneless chicken breasts

1-2 tbsp olive oil (or asian infused oils)

2-3 garlic cloves, crushed or minced finely

1/2 tsp ground ginger

salt and pepper to taste

1/4 tsp garlic powder

1/4 tsp onion powder

3/4 tsp red pepper flakes

(sriracha to taste-optional)

1/4 cup apple juice

1/3 cup light brown sugar

2 tbsp ketchup

1 tbsp cider vinegar

1/2 cup water

1/3 cup soy sauce

Ingredients:

1. Heat oil in large skillet over medium heat.
2. Cut chicken into small cubes.
3. Season chicken with salt and pepper (to taste, 1/4 tsp ground ginger, garlic powder, and onion powder.
4. Add the chicken pieces to the oil and brown slightly.
5. Remove chicken from pan, and set aside. 
6. Add remaining ingredients, heating over medium heat, until well mixed and dissolved.
7. Once dissolved place chicken back into the pan with the sauce.
8. Bring to a hard boil, reduce heat to medium low and let simmer for 20 minutes.
9. Serve over hot white rice.

**Enjoy**

                      



                        I am a wife and a mother of three beautiful children, I am also a home cook.  I love to cook and share my food with others.  I am writing the blog because I feel like food can unite people as well as bring joy to them and childhood memories.  I would love to share my trials, tribulations, experiences and recipes with the world, so they too can share in my love for food.  Being a mother of three make me feel at times like I am already a short order cook...lol.  But I don't mind much because I LOVE TO COOK.  I love to watch peoples expressions as they take that first bite, then I know that I have just pleased someone.  So all in all I would love nothing more then to try and help the people that dont cook but want to, learn and succeed as well.  I hope can I maybe change one person's life.  Then I will feel my job is done.  

                     I have most recently tried out a recipe on a pork loin, and it was so successful that I also did the same recipe with a pork shoulder. So I think I am going to start there....

                     Balsamic Brown Sugar Glazed Pork 

3-4 lbs pork loin or shoulder (marinated in a garlic and herb marinade)they also sell them already seasoned that way, to make it easier and to cut the time in half)

4 cloves garlic, pressed or minced

1 shallot, finely diced

1/3 cup soy sauce

1/2 cup brown sugar

1/2 tsp salt

1/2 black pepper

1/2 cup cold water

1 tbsp cornstarch 

1/4 cup balsamic vinegar

1 tsp sage (optional) 

1tsp garlic powder

1 tsp onion powder

1/2 tsp paprika

2 tbsps of vegetable oil

Pork Drippings

Directions:

1.  First I start off by rinsing the marinade, then I pat it dry lightly. (preheat oven to 375 degrees faranheit.)

2.  I then add my dried seasonings, coating evenly.

3. Then I add 1 tbsp of oil to my dutch oven, and heat on med.-high heat.

4.  Once the oil is hot enough, but NOT smoking, I add the pork and sear it quickly (about 5 minutes on each side). Turn heat down to med.-low.

5.  I then remove it from the pan and let it rest, meanwhile, in the same oil add your onions and garlic just until fragrant, you dont want to burn them.

6.  Once they are fragrant, I remove them from the dutch oven and put in a med. saucepan. 

7.  Put the pork back into the dutch oven, cover and place in oven.

8. Once the meat starts to cook in the oven, start your glaze.

9.  In the med. sauce pan with your onions and garlic, add your balsamic vinegar, brown sugar, salt, pepper, and soy sauce. Bring to a boil.

10.  While waiting for sauce to come to a boil, get a 1/2 cup cold water and the 1 tbsp cornstarch, and  mix together until well blended. Once blended, add to your sauce and cook until it begins to thicken. 

11.  Once thickened, baste your pork with the glaze. Keep basting every 10 to 15 minutes. 

12. Cook for 45 minutes, or longer until no longer pink. You can cook longer to your liking, if you would like it fork tender (approx. 1 1/2 - 2 hours.) *Remember to constatly baste it*.

13.  Once meat is done to desired tenderness pour the pan drippings into remaining glaze and combine until well blended. Serve as a side gravy for your pork. Trust me, its AWESOME! Serve with whatever sides you like most. Depends on your taste. Me, personally, I would serve it with  mashed potatoes and a side of brussel sprouts, string beans, or asparagus. 

Hope you enjoy. Have any questions, please dont hesitate to ask. :) Bon Appetit 

Jennifer Miles 

12/27/14