Maybe you can coat the chicken with some bread crumbs or something like that, but it won’t be crispy like REAL Fried chicken.  It would be soft and baked, and would never taste like authentic Fried Chicken.

Well,,,,,,In Every Way Gourmet has proved we wrong!!

Oh My Goodness…. IEWG has fried chicken that is sooo good, it will make you run around the kitchen, and, it goes into and comes out of the oven!!

I put 5 pieces of frozen chicken ( packaged and designed to cook in the oven and to taste like fried chicken) in the oven on a cookie sheet at 375 degrees, and in 1 hour, 15 min, I removed crispy, tasty, moist FRIED CHICKEN!!!  Really!!!! Ovens temps may vary, but the quality and taste of the chicken will not!!

What a shock.  The great crispy skin combined with the moist chicken meat inside made a believer out of me.  Fried Chicken out of the oven!

Another fantastic product from In Every Way Gourmet

KiKi

However, the raw shrimp are pushing up a big second in command.

Oh My Goodness!!  How big and sweet and tender and did I say good!!!???  I do mean GOOD!!!!!!

Put them under cold running water and they are thawed in less than 5 minutes…5 minutes — really!!!

Great for salads, or simply sautéed lightly in some butter and a little olive oil, these shrimp are just the BOMB!!!

I enjoy them at any time of day or night.  They are filling but do not make you feel bloated. So, you can serve them to your family early in the evening and then put on that cute little black dress for that major dinner party, and still show off your sleek figure.  They are just simply The Bomb!!!!!

Love those Shrimp!!!

The ground chicken is so useful in everything I want and need to prepare from tacos to burgers, spaghetti to quesadillas…..ground turkey, ground chicken, and ground beef are without a doubt the best.

Because the patties are individually wrapped and perfect portion sizes, the girls are able to prepare their own individual afterschool snacks without my help.  Convenience and quality.

I luuuuuuvvvveee the sliced smoked turkey and sliced ham.

Succulent!!!  Great taste!!!  Big slices that make a really great sandwich.  Add some IEWG tomato basil soup or clam chowder, and I am very very happy.  Great for an early morning, afternoon, or late nite snack that is nutritious and tasty.  And, I am really impressed at the long shelf life of the turkey and ham slices, especially after the package has been opened.

KiKi

What would I feed them???

I was thinking tacos,,, or maybe burgers,,,, or maybe takeout.  Then I opened the freezer and there it was…the answer to my question ………

The container could easily feed 6 – 8 people.  The lasagna dish was totally self-contained, and prepared with seasonings. Add some veggies or a salad, and I was set.

The cooking time was perfect. I put the lasagna in the oven at 375 degrees and 45 minutes later, we had the easiest and most complete meal we could have ever imagined.  Straight out of the oven, and to the table, with little effort.

What a hit.

Great sauce, cheese, and pasta all combined to make us think we were dining in one of Italy’s most famous restaurants….for real.  I sautéed some of the IEWG broccoli –  oh so sweet – and added some garlic bread to round out a fabulous Italian dinner

A full dinner for 8 people in less than 1 hour, with veggies, entrée, and bread…..what more could I ask for.  Everyone wanted 2nds, and there plenty left to satisfy them all!!  It was a huge success with the girls.

Quality foods made with minimal effort….from everyday to gourmet.

The simple, easy, and delicious world of In Every Way Gourmet!

KiKi

Once again, I was so impressed with the slim and compact packaging, and, the quickness that the meat thawed and was able to be prepared. The time from freezer to the oven, to the table is always minimal.

The ribs just looked great from the beginning.  The meat was firm and all of the ribs had the same amount of meat on them …… not skimpy near the ends like a lot of other ribs you buy.  I baked them.

I thought that the barbeque seasoning was right on point, and the meat was tender and juicy, juicy, juicy!!!!.  My girls and my nephew agreed.  They were licking their fingers from the 1^st rib to the last, and immediately wanted more.  What a great Sunday afternoon dinner.

KiKi

Article written by: Chef Matthew Castellani

Technique 12: Barbecue

Description – To properly barbecue one must be patient.  This is a low temperature, slow method of cooking meat which uses both direct and indirect heat in addition to smoke.  Charcoal and hard smoking woods are normally used to impart complex, smoky flavors as meats are cooked at temperatures ranging from 240°F to 270°F over several hours.  This method is great for tougher cuts of meat because it tenderizes using various principals of grilling, smoking, baking and braising.  The below method uses charcoal, but a gas grill can stand in instead.

Chef’s Note: In the United States there are many regional variations of barbecue.  Differences exist in almost every conceivable element from favorite signature barbecue dishes to the preferred type of fuel used.  In fact differences and beliefs about best practices in barbecuing are often adhered to with religious fervor.  The below method offers just one simple explanation of barbecuing and is not presented in opposition to any one family’s secret method…so if you have a technique that works, stick with it!

Method

• Place charcoal in a mound on one side of the grill (leaving the other side free of coals) and ignite.
• Soak smoking wood in water for a few minutes then remove and allow excess water to drain. Chef Note: This will allow wood to smoke, not burn.
• When coals are evenly heated, add moistened wood. Chef Note: Coals will be mostly white in color. As the wood heats it will begin to smoke.
• Place meat on the grilling surface over the coals. Cook meat over the coals long enough to sear the outside of the meat and flip once to sear both sides.
• Move meat to the side of the grilling surface away from the coals.
• Place cover on the grill and continue slow cooking. If using a sauce, at this time begin basting and turning the meat.
• Replace lid to allow heat and smoke to rebuild.
• Continue basting and turning periodically, about every thirty minutes is a good rule of thumb.
• Continue cooking until desired doneness is achieved.

The ideal effect is a tender, flavorful and juicy cut of meat. This process can take from a few minutes to a few hours depending on the size of the cut. While coals are still hot, you can add a few more at a time as needed to maintain heat.

Article written by: Chef Matthew Castellani

Technique 11: Braising

Description – Braising is a moist cooking method relying on heat, time and liquid to break down connective tissue making this an ideal method for cooking tougher cuts of meat.  Braising is often combined with other methods of cooking.  For example, it is often a good idea to first sear meats to caramelize them to form a crust and develop a rich fond.  Then the cooking liquid may be added in which to slowly braise the meat and form the base for sauces.  Braising can be done on a grill, stove top, oven or crock pot as the fundamentals are the same.

Chef’s Note – Low and slow is always better when braising.

Method

• Preheat a deep, heavy bottom pan on the stove or grill.
• Add enough oil or butter, depending on the recipe, to coat the bottom of the pan.
• Sear meat on all sides.
• Add spices and aromatics such as carrots, celery, onions, etc.
• Deglaze the pan and then add enough flavorful liquid to half submerge the meat.
• Bring liquid to boil and then reduce to a simmer.
• Continue to simmer if using the stove top or grill, or place in a 325° F to 375° F degree oven.
• Add more liquid as needed and cook until tender.

I have had a wonderful few days trying out some more of the magnificent foods from In Every Way Gourmet.  I must say how impressed I am with the taste of the food items.

We had Chicken Parmesan.  OMG ! Talk about good.  The chicken portions were separated and frozen in individual sections which made it very easy to prepare. Defrost time was minimal.  I love that!  The tomato sauce and cheese was already on the chicken sections and the timing for cooking was exactly right.  What more can I say –  It was GREAT!!!!

Scampi, capellini pasta, and the sweetest broccoli I have ever tasted— just fantastic.  The girls liked it so much, they asked for 2nd’s.

Really love the southwestern chicken sausage, especially because the casing is not made of pork. Great for breakfast, lunch, snack … whatever you desire.

The chicken lasagna with marinara sauce made Sunday evening dinner very special.  Good hearty food that filled up all of our stomachs, and made dinner a real family affair.

I am just totally taken with In Every Way Gourmet.

Gonna try some of the meat dishes this coming week.

Will keep you posted.

Hit me back and let me know what you think.  Any ideas for a superbowl party!!

Peace and Blessings

KiKi

Hi All,

It’s KiKi Shepard, the In Every Way Gourmet Celebrity Spokesperson.

Welcome to “Cookin’ with KiKi, the Gourmet Way!”

Just got my delivery of food from IEWG.  How fabulous this food service is.  All of the food was beautifully packaged, and delivered with the expertise of professionals.  I did not have to lift one finger for any reason.  I could not wait.  As soon as Kim left, I immediately went straight for my favorite meal…CRABCAKES!!!!!!

YUM, YUM, YUM!!!  The flavor – exquisite, the texture – divine, and the quality of food – exceptional.

My girls, Lauryn & Taylor had their favorite meal – Turkey burgers and fries last night, and we are looking forward to the chicken lasagna with marinara sauce tomorrow night.

In Every Way Gourmet is the best full food service I have ever known.  So happy to share with you.  Love the food, love the service!!!!

I will keep everyone posted, and let me know how you feel, too.

KiKi

Article written by: Chef Matthew Castellani

Technique 10: Grilling & Broiling

Description – Grilling and Broiling are closely related dry heat cooking methods.  If the heat source is below the product during cooking, as with a charcoal or propane grill, it is considered grilling.  On the other hand, broiling is the cooking from a heat source located above foods.  Customarily we broil in ovens using a gas generated flame or top-mounted heating element.  Both methods use heat at 500° F or above.

Chef’s Note – Charcoal is the right temperature when coals are mostly white in color.

Method – Grilling

• Add meats to preheated grill surface.
• Cook for several minutes (2 to 4) before turning (same side).
• When turning, rotate meat 45 degrees and continue to cook for several minutes. This technique will create beautiful grill marks.
• Approximately half way through total recommended cooking time, flip product over and cook the raw side, repeating the above steps to create grill marks.
• Cook to desired doneness, remove from heat, let rest and enjoy.