PB Kitchen

If you’re wondering how to debone chicken thighs, you’ve come to the right place. You’ll learn how to do it using poultry shears or scissors, a boning knife, and a clean cutting board. Plus, you’ll discover whether you should debone the chicken thigh before cooking or after. What is deboning chicken thighs? The first step … Read more

Introducing chicken marinades Adding marinade flavors to your chicken is a great way to add a unique taste to your meat. You can use flavors like mojo and jerk, a combination of citrus and spiciness, and the classic Greek marinade, herby and Mediterranean. Choose a marinade that you enjoy, as it will affect the taste … Read more

This summer, it’s time to strike a sleepy censure “it’s too prohibited to cook” from your vocabulary. When you’ve got a griddle on your patio, a word no longer relates — generally not when we use it as an outside oven that can do more than fry meats and vegetables. Let the following menu be … Read more

Even imaginary people have to eat. Sometimes food reveals what we should know about a character, infrequently it’s a pleasing postponement in action, and infrequently it’s a bit of roasted snake, killed an in. from Jaime Lannister’s ear as he slept—which would have been a shit proceed to die. Food Fiction is an ongoing underline … Read more

Myth busted: Animal products aren’t the usual source of dietary protein, nor are they the best. In her new book Whole Protein Vegetarian ($20; amazon.com), Rebecca Miller Ffrench eloquently answers a classic question, “How can we get adequate protein if we don’t eat meat?” The discerning version: Vegetables, legumes, and whole grains can optimally yield … Read more

In my last post, I showed you how to make an easy and delicious Venison Roast using one of Momma’s elk roasts. Today I will tell you what I did with part of it. These were so good that I had a real hard time sticking the leftovers in the freezer for Coach. I’ve made … Read more

Intro Like so many other families, baking Christmas cookies has been a much-loved, happy tradition for as long as I can remember. It still is, though exploring healthier options (especially for Little Monkey) brings the most joy now.  As years have gone by, I look forward to the process less and less for the sampling … Read more

So we made sausage. Let me start over. We moved. I needed the top freezer space of the refrigerator back for my everyday frozen items. This space was filled with wild pork and venison from the 2014 season waiting to be turned into sausage. We sent the kids away for a week and capitalized on … Read more

I’m going to be honest. I’m writing this to stop myself from eating a whole jar of peanut butter. Since embarking on this crazy, illness-mandated food journey, I have struggled to find foods to satisfy and nourish me. Luckily, I have started figuring it out and have found ways of eating a whole host of … Read more

Some things in life come with excessive leftovers. There are some things you just can’t seem to use up, and for whatever reason, they just don’t seem right eaten as leftovers. Here is the Venison Fajita Chimichanga:  the answer to your Mexican food leftover crisis. If you have leftover Spanish rice, refried or pinto beans, … Read more