Can you believe it’s already October? The holidays are just around the corner and you know what that means. Parties, parties, parties! We love being surrounded by family and friends and cooking up a feast we can all gather around for but as we all know, the prep and chaos can be pretty stressful.
I worked for many years in a large commercial kitchen fitted with all the bells and whistles needed to churn out hundreds of meals in no time and I tell you, it’s a big adjustment when you have to prepare the same batch in an 80-square feet kitchen of a condo without professional equipment. I have to be more resourceful and work smarter with what tools I do have.
One tool that saves me plenty of angst during the holidays and throughout the year are Hefty Ultra Strong Kitchen Trash Bags. Not only do they handle my kitchen messes with superior strength, they’re also invaluable in the food prep I do at home.
Grilled meats or seafood are a staple in our special gatherings and we love nothing more than a delicious barbecue dinner to enjoy with our guests. But sometimes, even finding a large container to hold the meat can be a pickle!
My solution? Scent free Hefty trash bags! The knotted bag fits better in my small fridge than a big pan or pot and it makes turning the meat in the marinade easier and more convenient. Every few hours, I grab the bag, give it a few shakes and the meat gets generously coated with the marinade without having to use and dirty my hands. With Hefty‘s active tear resistant technology and break resistant grip drawstring, there’s no fear of breaking the bag! Nothing worse than a big old mess when you’re up in arms with holiday prep, right?
By the way, have you watched John Cena’s #Heftyheftyhefty commercials? I watched them a hundred times and I couldn’t stop LOL every single time. We’re big fans of WWF around here and John happens to be our favorite wrestler to watch. I think he’s the perfect fit for Hefty, they’re both built tough and strong!
Hefty Ultra Strong Kitchen Trash Bags are truly a lifesaver in my kitchen. They’re tough on trash and comes with Arm & Hammer patented odor neutralizer to control pesky odors. I use scent free bags for my cooking prep but I love the variety of sweet smelling scents such as Clean Breeze, Tropical Paradise and Citrus Twist for around the house.
Print out the $1.00 coupon and experience the strength and reliability of Hefty Ultra Strong Bags for yourself! Other than the coupon savings, they’re cheaper than Glad bags, too!
If you’re looking for the perfect roast for the holidays, this lemongrass roasted chicken will definitely rise to the occasion and will make a scrumptious centerpiece for all your festivities. Brined in buttermilk and a medley of spices, it’s moist, tender and flavorful to the bone!
Lemongrass Roasted Chicken
- 1 4 to 5 pounds whole chicken
- 2 stalks lemongrass
- 1 head garlic peeled and pounded
- 1 thumb-size ginger peeled and crushed
- 2 stalks lemongrass
- 1 quart buttermilk
- 1/2 cup fish sauce
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- Rinse chicken and pat dry.
- Peel the outer layer of the lemongrass stalks until you reach the pale central core. Cut into 3 to 4-inch lengths and with the back of the knife, lightly pound each piece.
- In a food processor or blender, process lemongrass, garlic, and ginger for about 1 to 2 minutes or until resembling a coarse paste. Massage mixture on chicken, including the cavity.
- In a trash-bag lined container, combine buttermilk, fish sauce, sugar, salt, and pepper. Add chicken. Close bag. Marinate in the refrigerator for at least 4 hours or overnight for best results. Shake bag every few hours to coat chicken in marinade.
- Drain chicken from marinade and pat dry. Bring to room temperature and arrange breast-side up on a roasting pan. Bake in a 450 F oven for about 1 1/2 to 2 hours or until skin is golden and crisp and thermometer inserted in the thickest part reads 165 F. If chicken is browning too fast before fully cooked through, loosely tent with foil. Remove from oven and let rest for about 7 to 10 minutes before slicing. Serve hot.