KITCHEN WOODEN CUTTING BOARD MAINTENANCE & SEASONING

SNACKING IN WINTER
TODAY'S SNACK:

MEXICAN WHITE QUESO DIP
BAKED TOSTITOS
Sweet Iced Tea




MY KITCHEN IN WINTER
KITCHEN CUTTING BOARD MAINTENANCE & SEASONING


I usually don't mind cooking, especially in the Winter.
The heat from the stove helps heat this drafty old trailer.
I usually use the crock pot more in the summer,
for two main reasons.
First: to keep the trailer a little cooler and
Second: After piddling around outside most of the day, I just don't have any energy left for cooking. This morning it was so chilly in here,
my sink-full of hot dish water resembled the steam wafting from a hot tub.

Yesterday I cleaned, sanitized and seasoned my cutting board / removable work area.
I told you earlier how I use a large wooden block cutting board for an additional work area. Someday I want to invest in a butcher block cutting board.
I place it over one side of my kitchen sink, leaving the other side open for use.
From what I have read, it is important to keep your wooden cutting boards seasoned to prevent cracking . There isn't a lot of info out there on what is safe to use for seasoning. Being frugal, I used to use regular cooking vegetable oil.
Living in such a backwoods area, at first, I was worried that by using vegetable oil, l would draw ants and critters, but that has not happened. I recently, in doing some research about maintaining wooden kitchen products, found that long time use of vegetable oil on wood surfaces can turn your wood rancid. I have noticed that the board has recently become a little sticky. I decided to give the Mineral Oil a try. That is Mineral OIL Not Mineral Spirits :)
I didn't want you to get the two confused.

After cleaning, I pour a small amount of mineral oil on my board, take a paper towl and lightly wipe the oil in, covering the entire surface of the board. Don't forget the all edges. I keep wiping it in until the board is seasoned. It may take several towels, but you will be able to see the difference in the wood right away.

Cleaned, seasoned and ready to go I decided to make some White Queso Dip.




Linda's White Queso Dip Recipe

1/2 pound White American , cubed
1 small can diced green chilis, undrained
1/4 cup to 1/2 cup heavy whipping cream
*depending on how you like the thickness of your dip

Cube the cheese for easier melting
I buy my White American at the Walmart Deli.
I get two 1/2 pound blocks at a time.
This way I can buy enough at once to have for 2
separate batches. We live quite a way from any large towns
and I don't like to make that long drive to a larger store
unless I HAVE to. There are a few local stores where I get milk and eggs, but the prices are outrageous ! That is another good reason I make menus.
I know in advance what all I will need until the next trip to the 'big city'.
Back to our dip, one batch is perfect for the two of us.
I don't make a large batch because I personally
don't think it re-warms well.

Melt the cubed Cheese.
Add your chilis and cream and stirring well,
Simmer in a saucepan until smooth.
Watch it carefully and keep it stirred so it won't stick.
Serve hot with Tostitos for dipping.


Have a Great Evening.




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