barkparkbarb Recipe Reviews (Pg. 1) - (16949546)

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Simple Chicken Brine

Reviewed: Sep. 28, 2012
You can vary the amount of salt to suit the time you have to brine the bird. If you want to brine it overnight, reduce the salt and soy sauce to allow for a longer brining time. The less salty the brine, the longer the bird can stay submerged without losing texture or quality. I have brined poultry in as little as two tablespoons of kosher salt dissolved into the amount of water that it takes to cover the parts or whole bird in a zip-top gallon storage bag in the frig. But, I do brine for several hours when the brine is less potent.
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Pecan Breaded Chicken Breasts

Reviewed: Oct. 3, 2011
I used agave instead of maple syrup because my DH and I are both diabetic and I was concerned that trying to use sugar free maple syrup would result in off-flavors from the artificial sweeteners used. I used plain dried breadcrumbs in place of the flour and finely chipped the pecans in the food processor. It turned out perfectly.
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Salmon Spread II

Reviewed: Mar. 24, 2011
Made this today as written, but used Laughing Cow spreadable garlic flavor cheese in place of cream cheese, since that is what I had on hand. I also added much more hot sauce, probably nearly a teaspoon of Sriracha. Very good, nice texture for a dip. If eaten with veggies, this is a low carb snack.
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