Cooking Exceptionally With Gin Lee

Elevate Your Easter Menu with a Delicious Sauteed Asparagus and Carrots Recipe As Easter approaches, many of us look forward to celebrating with family, friends, and a feast that highlights the season's freshest ingredients. If you're searching for a vibrant, nutritious, and elegant side dish to complement your holiday table, look no further than this delightful sauteed asparagus and carrots recipe. Not only is it simple to prepare, but it also brings out the natural sweetness and crispness of spring vegetables, making it a perfect addition to your Easter celebration. Why Asparagus and Carrots Are Perfect for Easter Spring is the season of renewal and fresh growth, making asparagus and carrots ideal choices for your Easter table. Asparagus, with its tender stalks and earthy flavor, symbolizes new beginnings, while sweet carrots add a burst of color and sweetness. Both vegetables are versatile, healthy, and can be easily elevated with a quick sauté, making them a cro...

Picnic Roast Make Easter dinner more special by turning a picnic roast into a savory ham with limited ingredients. I salt-cured my picnic roast for about six days in the refrigerator. Then I cooked it in my largest crockpot. I prefer cooking roasts in the crockpot because the meat stays moist instead of drying out. However, you can cook the roast in an oven, instant pot, and even on the grill or smoker. Ingredients For the Brine: 1 picnic roast  16 ounces of salt (for the brine)  1-2 cups of brown sugar Ingredients For Roasting The Picnic Roast: 4 teaspoons of seasoning salt 1 teaspoon of smoked paprika  1/2 cup sugar or brown sugar Instructions to brine: Using a knife, cut slashes in the pork roast just over the skin area. Place the salt and brown sugar in a container large enough to hold the brine and the roast. Bring two to four quarts of water to a boil and pour over the brine ingredients and stir until dissolved. Pour in one gallon of ice water to cool down the brine...