It is within my mission, to ensure that readers will receive original and valuable news content. The content material in which will be written about a mass variety of topics. I find my inspiration in the art of design, illustrations, as well as writing content for viewers like you! As an author, designer, artist, animal rescuer, food blogger, organic gardener, freelance journalist, and contributor I strive to encourage my readers to learn about topics that they may not be fluent in, as well as share my common knowledge about important elements of interest. Because as circumstances have it I do live in an extraordinarily rural area; of which I'm proud to profess. Writing for NewsBreak is an enlightened, and enjoyable experience. It's been a collection of milestones for me. Concurrently, you (as well as I) have touched base on so many news levels, and we have all learned from the research I've done on a variety of topics. Although this is just a small token of my appreciation to all of my readers and followers, I want to say with a happy heart, and my arms wide open- Thank you for being you! And thank you for liking, subscribing, and following me! It means more to me than mere words can say!
Chicken has never been more finger licking than the BBQ I've prepared today. It's spicy and juicy with every bite.
I often cook different meats straight from the freezer because I get so busy that honestly I sometimes forget to thaw anything. It takes fifty percent longer to cook when it's frozen. This recipe is for barbecuing a whole chicken when it's frozen. However, for a whole chicken that is thawed, follow the recipe but cook the bird for about one hour and twenty-five minutes (after the first thirty-forty minutes take the chicken out of the oven and add the BBQ sauce. Then transfer the bird back to the oven).
Always make sure that the internal temperature of a whole chicken has fully cooked to 180 degrees F. The guidelines for chicken are 165 F-180 degrees F but I always cook chicken to 180 degrees. I prefer not to take chances when food bacteria is concerned. There shouldn't be any sight of blood when you slice into the bird. The juice should all run clear. In the photo demonstrated below, I sliced the chicken that I barbecued today so that you can see how it turned out.
First, pat the chicken dry with paper towels or napkins. Sprinkle seasoning salt and freshly ground pepper on all parts of the chicken and inside the bird's cavity, add the diced onion and garlic inside the chicken's cavity, along with the butter. I also sprinkled some garlic and onion on the outer parts of the chicken skin.
Place the chicken in a roasting pan, then transfer it to the oven, bake for one hour at 350 degrees F (before adding the BBQ sauce to finish baking).
Next, spoon the spicy BBQ sauce all over the chicken and brush the sauce around inside the bird's cavity. Place aluminum foil over the chicken. Transfer the roasting pan back into the oven and bake for another two hours. Optional: During the last ten minutes, add more BBQ sauce and leave the aluminum foil off. I love adding extra BBQ sauce.
If you prefer to make this recipe with a thawed chicken, reduce the cooking time to one hour and twenty-five minutes. Time also will vary depending on how many pounds the chicken is.
I like cooking whole chickens at 350 degrees F because the meat turns out so tender. If you'd prefer your chicken to be firmer in texture, bake it at 450 degrees F.
The reason why I add seasonings and diced onion and garlic inside the bird's cavity is to infuse the flavors into the meat. Doing this adds extra flavor to every bite.
The chicken I barbecued today was just a little over five pounds.
It is within my mission, to ensure that readers will receive original and valuable news content. The content material in which will be written about a mass variety of topics. I find my inspiration in the art of design, illustrations, as well as writing content for viewers like you! As an author, designer, artist, animal rescuer, food blogger, organic gardener, freelance journalist, and contributor I strive to encourage my readers to learn about topics that they may not be fluent in, as well as share my common knowledge about important elements of interest. Because as circumstances have it I do live in an extraordinarily rural area; of which I'm proud to profess. Writing for NewsBreak is an enlightened, and enjoyable experience. It's been a collection of milestones for me. Concurrently, you (as well as I) have touched base on so many news levels, and we have all learned from the research I've done on a variety of topics. Although this is just a small token of my appreciation to all of my readers and followers, I want to say with a happy heart, and my arms wide open- Thank you for being you! And thank you for liking, subscribing, and following me! It means more to me than mere words can say!
Roasted garlic and herb skinless, boneless chicken thighs/Gin Lee. Roasted garlic and herb skinless, boneless chicken. Don't want skinless or boneless chicken? Not a problem! This recipe can be made with any bone in chicken pieces and with the skin left on. The chicken will taste great either way.
For this chili recipe, I used two types of beans: pinto and black beans. I also used two pounds of ground beef. If you are from Texas, then I do apologize. This Arkansas gal likes some beans in her chili!
Biscuits are one breakfast item that I prepare almost every morning. They're hearty, stick to your ribs, and truly keep your belly happy until the next meal. Breakfast biscuits can be served with either your favorite jelly or bacon, eggs, sausage, or dipped or crumbled into a bowl of milk gravy.
In my recipe today, I use Black Angus beef round steaks because they're thin and cook fast. My steak sliders are delicious with gooey melted Velveeta cheese. They are seasoned with roasted garlic & herb seasoning then served on toasted buns. My recipe is inspired by Steak-Umm sliced beef sandwiches that I used to eat as a kid.
Homemade country peppered milk gravy with sausage/Gin Lee. Country peppered milk gravy was the very first thing that my Grandma Ball taught me to make in her kitchen when I was around five years old. It was always one of my top favorite things to eat, dipped with white bread. I just could never get enough of the stuff!
Chicken sausage spaghetti with melted cheese and brioche garlic bread. This isn't my traditional Easter dinner. However, for our Easter feast today, I made homemade chicken sausage to prepare a delicious twist on a traditional spaghetti recipe. As a side dish, I prepared garlic brioche bread. Both of them are delightfully delicious!
Cutting a pomegranate/ planting pomagrante seeds/Gin Lee. Pomegranates are one of the easiest and hardiest seeds to germinate. Today, I will be showing you the steps on how to germinate pomegranate seeds from pomegranate fruit.
Growing a self-sufficient garden and survival seed bundles?. Gardening isn't something new. People have been growing their own food for thousands of years, and before that they foraged the earth for food. Could you imagine such a life without agriculture, and no local grocer just around the corner of where you live?
Kermit/ green tree frog on pepper plants inside my greenroom/Gin Lee. Plants benefit from nitrogen in frogs' feces, which acts as a vital fertilizer to help my indoor plants grow. Another benefit frogs also offer is eating bugs like mosquitoes, flies, nats, slugs, beetles, etc. Of course, with indoor gardening I don't have too many bug issues.
For my recipe today, these meatball pizza subs are relatively simple and fast to prepare. They're great for a busy weeknight meal, and perfect for game night, as well as kid sleepovers.
One of my favorite things to bake is my triple chocolate chip cookies. They're so thick, soft, and chocolatey that it's hard to resist eating just one. 1 small package of sugar-free chocolate pudding mix.
Have you ever purchased a package of pork chops that appeared to look like a good cut of meat, only to find once the pack of meat was opened that the meat was cut wrong against the grain? Today, I will show you my secret to how I fix a meat butcher's mistake.
Old-fashioned country yeast-free cinnamon buns/Gin Lee. Craving cinnamon rolls, but you're out of yeast? I'm not honestly out of yeast, but if you are, I have a delightful treat in store for you! My old-fashioned country cinnamon buns are made with Krusteaz baking mix and a few other ingredients. I prefer to use oat milk in this recipe because it has a sweeter taste than regular milk. And since this is a dessert, the extra sweetness is welcoming.
Growing seedlings in a vertical planter and protecting the earth at the same time. Learning new space saving and money saving indoor gardening techniques that's not just useful but also earth friendly.
Sunday dinner y'all/ Chicken tenders and side of onion rings/Gin Lee. What did I make? Today, I made what I refer to as being "my Arkansas style" chicken tenders and onion rings as a sidekick, and the food was delicious.
To stretch breakfast ingredients, why not make hash browns? But hold on because these hash browns are not like everyday hash browns. So, how did I make them? Continue reading to find out.
Planting jumbo elephant garlic cloves in containers /Gin Lee. Planting jumbo elephant garlic cloves in containers. I enjoy growing both garlic and onions in indoor containers. It makes it so much easier for me to plant and harvest herbs, vegetables, and fruits inside with how crazy our weather is.
Stuffed biscuit rolls are made much like how you'd prepare cinnamon roll dough. Without the cinnamon, sugar, and yeast dough. Instead, the dough is made with Bisquick baking mix and the filling is made with cooked sausage, scrambled eggs, and cheese. Then it is rolled and sliced just like how cinnamon rolls are made.
Breakfast burritos can be stuffed with any of your favorite breakfast meats and cheeses. I like making these because they're not only tasty but they are also really filling and good to take on the go. Today, for breakfast burritos, I used ground sausage, eggs, and shredded green onion cheese.