Cooking Technique - Braising

This lesson meets several of the criteria you mentioned on Facebook that you would like to learn about – budget-friendly, easy, tried-and-true, clean-eating, and kids can help prep for these meals. Kids can learn about vegetables, knife skills, how to brown things on the stove (all skills you can teach them depending on their age). These recipes use cheaper cuts of meat. They are recipes that have only real food ingredients in them. All of these recipes are beloved by my family. There you go!

Meat that is so tender it falls apart and then melts in your mouth – that's what a cooking method called braising produces. Braising is perfect for big tough cuts of beef, lamb, and pork, but fish, chicken and even vegetables can be braised.
Braising is a moist-heat cooking method in which food is partially submerged in liquid and then cooked in a covered dish at very low heat for a long time. As the meat cooks, the collagen in these tough cuts of meat dissolves into g...

Next Week in Divine Design - A Technique Class on Braising

Once you learn this easy technique, you will be able to cook lots of things without a recipe.  You can take big, tough pieces of meat and turn them into delicious, easy dinners for your family in only a little active cooking time.  

I hope you will be there to join in!

Divine Design Starts on September 11!

The Fall Semester cranks up on September 11th at Tallowood Baptist Church.  Register now for free childcare on the Tallowood website and join us for Bible study.

Clair's Greatest Hits

These are the recipes that I have shared in the past that people have loved. I hope you will love them too.

SOUTHERN FRIED CHICKEN
Trust me, if you make this, your husband will be putty in your hands.

1 3-5 lb. chicken, cut into pieces
1 cup flour
1 egg
½ cup milk
salt and pepper
coconut or avocado oil for frying

In a shallow dish (I use paper plates), put flour. In another shallow dish, crack the egg and using a fork whisk it up. Add milk and stir to combine.

Put the oil in a cast iron skillet and heat on medium-high heat.

Season chicken pieces with salt, pepper. You can also use cayenne or other seasonings, but we are purists.
Dredge the chicken in flour first, then liquid mixture and then in flour again.
Lay the chicken in the skillet. When one side is brown, turn and cook until golden brown, about 15 – 20 minutes.
Drain on paper towels.

GRAVY<...