Cluck, cluck! Chicken is extremely versatile and something I eat on a regular basis. The biggest fight I have with this protein is how easy it is to dry out. That is why I prefer “dark” meat such as chicken thighs when cooking as it will remain tender and juicy without having to worry about long cooking times or high heat. I tend to also prefer using skinless and boneless cuts, or better remove the skin and bones, and use them to make chicken broth or stock. The removed skin and bones can also be frozen until there are enough of them to use for something else.
Chicken broth is one of those elements that are nice to have on hand. I use it for sauces, gravies, rice, and as a more flavorful substitution for water. However, I frequently do not use an entire container of store-bought broth at one time, so can end up wasting it if I do not use […]
This recipe is quick and flavorful. It also comes together quickly, so make sure to prep everything in advance. If you are serving with rice and/or a fried egg be sure to prepare those first. I will usually start the rice then prep the ingredients, and then fry the egg in the pan I will
Thai Basil Chicken Read More »
With tomatoes in the garden I need as many recipes as possible that use them, (a single tomato plant is very bountiful!) This is a nice, clean chicken recipe. Timing Prep: 10 minutesCook: 10 minutesWait: 25 minutesTotal: 45 minutes Ingredients For the Breadcrumb Mixture For the Bruschetta Steps There are three things to prepare. First
Chicken Bruschetta Read More »
The kids and I like a dark soy sauce and have tried several recipes before finding this one. At one point I made up a sauce that we really liked, but it was totally by accident and did not take notes so the recipe was lost. This is pretty close to it, though. Timing Prep:
