A simple tip to have things tasting like you have some cooking-savvy: a meat pounder (or mallet). After I learned about tenderizing meat with a meat mallet, I became a chicken-breast snob. The secret to tender chicken breasts, turkey breasts, and pork tenderloins is to pound the smithereens out of them. Sounds elegant, eh?
I used to pound my meat with a big, heavy, metal soup ladle until I decided to break down and buy the real deal. To prevent mess, you can put the meat cuts in a plastic freezer bag and pound through it! But I promise, this kitchen utensil is a MUST have. Up there with a spatula.
The kids love to get in on the action of this, too! Try making the Chicken Strips with Honey Mustard Sauce on my quick, grain-free meals post: “I’ve Got 30 Minutes…Tops.” I don’t think you’ll be disappointed. But, hey, if you are, let me know anyway!
Do you have a meat mallet? Do you pound your chicken breasts? What is YOUR favorite utensil?
Posts still in the draft bin due to time shortages: Gaps ReIntroduction Final post and How I “Stay on the Wagon” (not to be confused with telling YOU how to stay on the wagon)