Clarifying Easy Eats

Next week I will once again appear on WFMZ, our local television station. I will be a featured chef during the 4 o'clock News Hour's "Easy Eats" segments. I was the first chef to ever appear on the afternoon show, actually. I adore the crew and to cook on television! The idea of the "Easy Eats" segments is to offer viewers, well, "easy eats." What to make? What to make? 

Since I have been working a lot and only have one day off a week, our cupboards are bare and our refrigerator is empty. (Ironic since I blog about having emergency staples in the freezer right? Remember, no judging here at Mary's kitchen.) Just this past week I became inspired! I had chicken, scallions, ghee and precious little else.  Anyway, if I lost you at "ghee," let me clarify. (Pardon the pun please.) You see, simply put, "ghee" is clarified butter. IF you have the time, melt some butter over low heat, allow the milk solids to render and pour off the clear butter. DONE! Now you know how easy an eat clarified butter is, try to make it sometime. OR, purchase ghee in the natural food section of your grocery store. It can sometimes be pricey so read labels and watch for sales. The benefits of ghee are that it has the yummy, rich taste of butter but not the low smoke point and thus, does not burn and become bitter like butter.

​For the recipe for Scallion Chicken, visit my Recipes page and/or watch me make the recipe on WFMZ next week! I will share the link after filming.

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