Hello Karina I am buying a 30Lb bone in smoked from my butcher for Christmas, but I am very much a novice cook and I have never cooked a ham before. If I may ask you may you help me? May you scale up the glaze recipe for a 30Lb bone in smoked ham for me as I am not good at math? Also how long do I need to cook the ham for and at what temperature may you let me know please? Thank you very much take care and stay safe.
Substituting chicken breast pieces for pork in this sweet and sour dish is certainly possible and can be delicious! Here are a few adjustments and considerations to make the swap effective:
Cooking Time: Chicken breast cooks faster than pork tenderloin. Cut the chicken into similar-sized cubes (1-inch) and monitor the cooking time closely. You may only need 4 to 6 minutes for frying, depending on the size of your pieces.
Flavoring: Since chicken is milder in flavor than pork, ensure you season it well. You can still use the same salt and pepper amounts, but feel free to enhance the marinade or add additional spices if desired.
Moisture: Chicken can dry out if overcooked, so be attentive while frying. Monitor the internal temperature, ensuring it reaches 165°F (75°C) but avoid overcooking.
Breading: The breading method should work well for chicken, but ensure the pieces are evenly coated for a consistent texture.
Sauce: The sweet and sour sauce should complement chicken nicely, just as with pork.
With these adjustments, your dish should turn out well with chicken! Enjoy your cooking!
HI Karina!
I’ve been making your recipes for years- love them! you used to do a weekly meal plan- could you PLEASE bring that back? Or reload the old ones so that we may access them?
Made this today. Exactly to recipe with just added 2TBSP of red curry paste for extra tangy since we both are spicy lovers. It was awesome with grilled Naan bread. Mix of breast and thighs. My wife wiped the bowl clean with the last piece of bread.
Hi Karina,
Your recipe quantities appear to have changed slightly since I previously made these (which was about 4 months ago). Is it possible to get a copy of the quantities that were originally listed (this recipe is very good, previous recipe Brownies were sensational!)
All the Best, John
Hello Karina you have a lot of amazing recipes on your website. I am buying a 40LB fresh bone in smoked ham for Christmas. Would you have a great recipe for cooking my ham, if so how long do I cook it for, and at what temperature do I cook it at can you let me know please? Thank you very much take care and stay safe.
I just googled Chimichurri sauce and your blog came up. I lost my father to cancer and just wanted to say I know your pain, but while dad is around, enjoy every single minute and hold onto all that wisdom he shares. Both of you in the kitchen, him watching you make his favorite sauce, reminds me of my father and I cooking together. I learned so much and enjoyed the stories we shared.
By the way, tell your father thank you for sharing his childhood story with us strangers, it really drives home that something so simple can be so joyous to someone’s life. I look forward to tasting your sauce and sharing it with my family now.
I wish your father and the family the very best, Thank You.
Thank you, Steve. My father passed away in May, so your message truly means a lot to me. I’m sorry to hear about your father as well; it’s such a difficult transition. Wishing you all the best.
You make the same foods from where I was born and that’s in Naples Italy and came to America as a young boy and I still go back and hopefully someday soon really soon you will come with me ok Bella Mia 🌹 sei la piu bellissima Donna del mondo AMORE MIA 💖 and please Bella take all your compliments as deserving compliments and many many more for you if you’d ever like to hear and see them OK BELLA MIA and I hope that you will always a wonderful weekend and GOD BLESS 😊
Jamie says
Hello Karina I am buying a 30Lb bone in smoked from my butcher for Christmas, but I am very much a novice cook and I have never cooked a ham before. If I may ask you may you help me? May you scale up the glaze recipe for a 30Lb bone in smoked ham for me as I am not good at math? Also how long do I need to cook the ham for and at what temperature may you let me know please? Thank you very much take care and stay safe.
Tom Mozgala says
Hi Jamie,
We can definitely help you. Do you mind jumping into the specific recipe you are asking about, as we have a few options? Just ask in the comments below the recipe. Below are the links to help you.
https://cafedelites.com/maple-glazed-ham/
https://cafedelites.com/honey-baked-ham/
https://cafedelites.com/brown-sugar-mustard-glazed-ham/
Ed says
Hi there. Love this recipe…
https://cafedelites.com/sweet-and-sour-pork/#recipe
Wondering if subbing in chicken breast pieces works as well? Or do any adjustments need to be made?
Thanks, Ed
Tom Mozgala says
Hi Ed,
Substituting chicken breast pieces for pork in this sweet and sour dish is certainly possible and can be delicious! Here are a few adjustments and considerations to make the swap effective:
Cooking Time: Chicken breast cooks faster than pork tenderloin. Cut the chicken into similar-sized cubes (1-inch) and monitor the cooking time closely. You may only need 4 to 6 minutes for frying, depending on the size of your pieces.
Flavoring: Since chicken is milder in flavor than pork, ensure you season it well. You can still use the same salt and pepper amounts, but feel free to enhance the marinade or add additional spices if desired.
Moisture: Chicken can dry out if overcooked, so be attentive while frying. Monitor the internal temperature, ensuring it reaches 165°F (75°C) but avoid overcooking.
Breading: The breading method should work well for chicken, but ensure the pieces are evenly coated for a consistent texture.
Sauce: The sweet and sour sauce should complement chicken nicely, just as with pork.
With these adjustments, your dish should turn out well with chicken! Enjoy your cooking!
Jen says
HI Karina!
I’ve been making your recipes for years- love them! you used to do a weekly meal plan- could you PLEASE bring that back? Or reload the old ones so that we may access them?
Tom Mozgala says
Hi Jen,
So happy to hear you love our meal plans.
We are working in the background to bring you something new and exciting to look forward to soon.
Mike Cubbin says
Made this today. Exactly to recipe with just added 2TBSP of red curry paste for extra tangy since we both are spicy lovers. It was awesome with grilled Naan bread. Mix of breast and thighs. My wife wiped the bowl clean with the last piece of bread.
John says
Hi Karina,
Your recipe quantities appear to have changed slightly since I previously made these (which was about 4 months ago). Is it possible to get a copy of the quantities that were originally listed (this recipe is very good, previous recipe Brownies were sensational!)
All the Best, John
Jamie says
Hello Karina you have a lot of amazing recipes on your website. I am buying a 40LB fresh bone in smoked ham for Christmas. Would you have a great recipe for cooking my ham, if so how long do I cook it for, and at what temperature do I cook it at can you let me know please? Thank you very much take care and stay safe.
Steve says
I just googled Chimichurri sauce and your blog came up. I lost my father to cancer and just wanted to say I know your pain, but while dad is around, enjoy every single minute and hold onto all that wisdom he shares. Both of you in the kitchen, him watching you make his favorite sauce, reminds me of my father and I cooking together. I learned so much and enjoyed the stories we shared.
By the way, tell your father thank you for sharing his childhood story with us strangers, it really drives home that something so simple can be so joyous to someone’s life. I look forward to tasting your sauce and sharing it with my family now.
I wish your father and the family the very best, Thank You.
Karina says
Thank you, Steve. My father passed away in May, so your message truly means a lot to me. I’m sorry to hear about your father as well; it’s such a difficult transition. Wishing you all the best.
Francesco ILISCO says
You make the same foods from where I was born and that’s in Naples Italy and came to America as a young boy and I still go back and hopefully someday soon really soon you will come with me ok Bella Mia 🌹 sei la piu bellissima Donna del mondo AMORE MIA 💖 and please Bella take all your compliments as deserving compliments and many many more for you if you’d ever like to hear and see them OK BELLA MIA and I hope that you will always a wonderful weekend and GOD BLESS 😊
Karina says
Thank you Francesco, what a sweet message. I’m happy to hear you enjoy my recipes and food. Have yourself a wonderful weekend too.