Going to share a few things that maybe aren’t worth their own posts today. First up:

Spice Cabinet Chicken Rub

Am I kind of sharing this just because I’m pleased I finally found a use for the MSG I bought in Seattle last year? Maybe-kinda? It’s tasty enough I cooked it twice in a row to use up some chicken tenderloins, though, so there’s definitely something to it! At some point I’d like to do a whole roast chicken with it, next time I tackle a whole bird…

But for now, a spice rub mix that’s cook for whatever cuts you want – Ingredients:

• 1 teaspoon dried oregano
• 1 teaspoon granulated garlic
• 1 teaspoon smoked paprika
• 1 teaspoon sugar
• 4 teaspoons kosher salt
• 1/2 teaspoon MSG

Tastes…most close to chicken bullion, maybe?

This made plenty of spice mix to coat all the chicken from a 2.5 pound bag of chicken tenderloins.

You…stir all those spices together, and then, for smallish chunks of chicken like that, coat the meat and bake for 30 minutes at 350. Easy enough! Coat everything with it!

Pandemic kitchens don’t always have the ideal-est veggie sides =/

Next, a video or two I made for work:

Maple Ice Cream

Ingredients:
4 egg yolks
1/2 cup maple syrup
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
pinch salt
1/2 cups chopped pecans (optional)

Place egg yolks in a heat-safe small bowl and set aside. Heat the syrup to simmering – keep a close eye on it – it’s a small amount of liquid so will heat quickly! Drizzle the hot syrup slowly into the egg yolks, whisking constantly until it’s all added. Chill.
In a large bowl, beat the cream until it can hold a point.
Stir the vanilla and salt into the cooled egg mixture, then pour it into the whipped cream. Beat until evenly combined and no streaks of white remain. Stir in the pecans, if desired. Freeze several hours until firm

Cream Cake with Pastel Jelly Icing

Cream Cake:
• 2 cups sifted cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 2 eggs, well beaten
• 1 1/4 cups heavy cream
• 1 teaspoon vanilla
Preheat oven to 350 degrees. Grease 8×8” cake pan and set aside.
Sift flour once, measure, then add baking powder and salt and sift together 3 additional times. In a large bowl, beat the sugar and eggs together well, until light yellow. Add the flour mixture, alternating with the cream, beating after each addition until smooth. Beat in vanilla, then transfer to greased pan. Bake 50 minutes, or until cake passes the toothpick test. Cool 10 minutes in the pan, run a knife around the inside of the pan, and turn the cake out to cool completely on a wire rack. Once cooled, cover top and sides with Pastel Jelly Topping.

Pastel Jelly Topping:
• 1/2 cup jelly (any tart flavor)
• 2 egg whites, unbeaten
• Dash of salt
Place the jelly in a bowl and set over hot water. Add the egg whites and salt and beat until the jelly is free from lumps. Remove from the heat and continue beating until stiff enough to stand in peaks. Spread on cakes and serve at once.