Tuesday, November 15, 2011

The next time you decide you want a roast chicken, turkey, duck, goose or quail for din-din try this unique approach to cooking your bird evenly.

Take an ordinary bundt pan and stuff the cone of the pane up the bird. This method will allow for even cooking from the inside and outside, making your dinner even more juicy and delicious.

Add even more flavor by layering vegetables and spices into the resevoir of the bundt pan. Let the juices of the bird run down over them, making them tender and tasty!

Friday, November 4, 2011

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How do you typically dress up your baked potato? If you're like most of our Yumologists you begin with a simple slice down the middle, right?  While the tried and true centerfold cut has been the most popular way to initiate surgery on your baked potato, our Yumologists recommend a new method that promises to pack your potato full of flavor in ways you've never imagined.

At first glance this potato might look like the beginnings of potato chips, but in reality it's much healthier. Before you place your baked potato in the oven take the time to slice it 3/4 of the way down and in about 1/4 inch parts.

Add olive oil, sea salt, chile powder, cumin, oregano, basil, garlic and any other combination of spices you can think of into each slit, then lay the open potato in the oven and bake at 400 degrees until the outside of each potato slice is crisp.

You can proceed to eat these by pulling them apart, or going the usual knife and fork route, the choice is up to you!