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.
This is a fairly quick and easy meal which uses items I usually keep around the house. The base recipe is fairly light while packed with protein, but can be expanded and is a good way to use up some produce that may be close to spoiling such as green beans, snap peas, (as in […]
Creamy Cashew Chicken Curry Read More »
This is a “good, but…” recipe meaning that it was something that I enjoyed, but had some issues that made me not want to pursue more recipe testing and tweaking to become something that I turn into a recipe that I use on a regular basis. However, due to its flavor or other variables, it
Grilled Caesar Chicken (GB) Read More »
This meal comes together quickly, although if serving with rice then extra time may be needed. The ingredients may also be prepared in advance, including adding the chicken to the marinade, and stored in the refrigerator for a few hours until ready to cook. I like some spice heat in my food and this recipe
This is a quick and fairly simple way to make something with the flavors of an Indian curry. I have tried it with the meat from the legs and thighs of a whole chicken as well as with the breast meat. My preference is to use breast meat, but either are great. Using dark meat
Chicken Tikka Masala Read More »
This is a nice comfort food that is great to have on a cold day. Different recipes have differing opinions on whether to leave the bone and/or the skin on or not. I personally like the bone removed as I prefer not eating things with bones with a fork and knife, and this is not
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:
