How to make a Sweet and Sour Chicken
If you are looking for an easy weekdays recipe and you like chicken, well this recipe is for you! Maple and Balsamic Chicken is easy and fast. You can eat it with your favorite kind of potatoes or a green salad.
Did you know that the most ordered dish in an Italian restaurant is a lasagna? And do you know why? Because a good homemade lasagna takes time. You need to boil the water, cook the pasta, dry the pasta, prepare the sauce, prepare the béchamel sauce if you want any, and shred all the cheeses. So yes, a classic lasagna takes a lot of time. Between the job and the kids, our time is usually in short supply, so I keep trying to reproduce classical recipes in a way that would be faster to prepare.
There are still quite a few steps that need to be done, but wherever I could save time, I found a way without sacrificing the taste. I hope you will enjoy it as much as my family enjoyed it.
Here in Canada, we have a popular spread called cretons. It is a fatty-meat spread with onions and spices. We eat cretons with a toast in the morning, in a sandwich for lunch, or as a 3 o’clock snack. Any time is a good time for this spread. 🙂
Traditional cretons preparation involves covering 1-3 lb of ground pork shoulder in milk in a large pot, then seasoning it with onions and a mix of spices. The blend of spices varies from recipe to recipe, but nearly all include ground cloves. Other spices often include cinnamon, allspice, nutmeg, and bay leaf. The mixture is simmered gently over low heat and stirred often to prevent scorching until all the liquid is cooked off and the mixture is thick. It is then allowed to cool, then stirred again to incorporate all the rendered fat, and transferred to a large, clean container or individual containers, covered tightly, and refrigerated for several hours or overnight until firm. Pig marrow is also often added to form a gelatin that allows it to congeal.
In Europe, they have rillettes, which were traditionally made with fatty pork belly or pork shoulder. The meat was cubed, salted and cured, cooked slowly over low heat until very tender, then raked into small shreds and blended with the warm cooking fat to form a rustic paste. Rillettes could be stored in crocks for several months. They also use it as a spread, on a toast or crackers.