Simple Tips to Get Gravy Just Right
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Use What's Left in the Roasting Pan
In our opinion, a great gravy starts with the roasting pan. Be sure to save all of the juice drippings and fat from your roasted meat, which will later be used to lend rich flavors to the finished gravy. As a rule of thumb, you'll need 2 tablespoons drippings/fat + 2 tablespoons flour or cornstarch per 1 cup of gravy. If your roasting pan is stove-top friendly, simply remove the meat when it's done, and make the sauce right in the pan!
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Chef Tips and Tricks
These quick and easy chicken quesadillas are the perfect, last-minute family dinner!
- 2 chicken breasts
- 1/2 cup of tomato sauce
- 1/2 cup of chives, chopped
- 1 tsp. of Mexican spice mix
- 4 Tortillas
- Salt, to taste
- Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
- Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
- Fold up tortillas, and heat in a frying pan until golden.