The holiday season is in full swing and soon you’ll be living on Thanksgiving leftovers. Ever had pumpkin pie for breakfast followed by a full turkey meal for lunch and another for dinner? It’s easy to get in the habit of holiday indulging.
The average American gains more than a pound each holiday season. Over a decade that really adds up. As they say, “It’s easy to put it on and hard to take off.”
There are ways to enjoy the holidays, but keep yourself in check so that you don’t fall into the trap of complete abandon.
High Fat Foods
Pigs In A Blanket: High In Fat, Salt, and Carbs.
Fried Cheese Balls: High In Fat And Small So It’s Easy To Overeat.
Baked Brie: Fatty And Addictive, Plus You Have To Slather It Onto Some Carb Calories.
Chips: They Have No Nutritional
Eat In Moderation
Cheese And Crackers: Calorically Dense And Super Easy To Eat. They’re Not Special So Spend Your Holiday Calories On Something More Festive.
Once-A-Year Favorites: You Only Eat Stuffing, Latkes, And Eggnog Once Or Twice A Year. If You’ve Been Coveting Aunt Martha’s Chiffon Pie Or Cousin Tommy’s Cooked Goose, Enjoy In Moderation.
Be My Guest
Crispy, Crunchy Crudités: Make The Brightly Colored Vegetables Your First Stop For Noshing. Add Hummus To Slow Digestion.
Pork Tenderloin, Ham Or Turkey: Protein Is Going To Suppress Your Appetite Due To The Fact That It Is Slow Digesting And Triggers The Release Of Several Satiety Hormones.
Shrimp Cocktail: Low In Fat, High In Protein And A Perfect First Course For A Low Calorie Tour Of The Buffet.
Swedish Meatballs: Another Protein Packed Option That Stands Out Amid A Carbohydrate Heavy Table.
Prosciutto Wrapped Asparagus: A Great Choice To Fuel Your Body While Keeping Your Appetite In Check.
Enjoy the holidays, but enjoy them in moderation.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
The Secret Ingredient For Ridiculously Crispy Chicken
For years I experimented with ways to make chicken extra crispy until one day a chef friend and I were discussing this issue. He told me that the trick is to use baking powder on “skin-on” poultry. I was a bit surprised and put it to the test myself. Holy smokes it does work!
Apparently, baking powder raises the skin’s pH levels, which will allow proteins to break down, giving you a crispier and more evenly browned outcome. Combining with poultry’s natural juices, it forms carbon dioxide gas that creates a layer of small bubbles. These bubbles will increase the skin’s surface area, which allows it to develop a crunchy texture once cooked.
It’s so simple. All you need to do is mix together 1 part baking powder to 3 parts kosher salt (for example 1 tablespoon baking powder & 3 tablespoons kosher salt – of course it all depends on what size poultry you’re cooking). Evenly sprinkle over the skin’s surface and then place in the refrigerator, uncovered, between 12 to 24 hours. Without rinsing cook it any way you want to (roast, grill, fry). It’s really that easy. You just need a bit of planning, but it’s worth it.
You can use it on chicken, turkey, duck, game hens, or goose. Thanksgiving is coming up so you may want to give it a try on your Thanksgiving turkey.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved
