Posts Tagged 'chicken'

Chicken with Dill Sauce and Momofuku’s Brussel Sprouts

I think the only food my dad doesn’t like is brussel sprouts. I grew up thinking they were gross, even though I had never tried them. Then one day at NYC’s Sacred Chow, I had a brussel sprout special that changed my life. Tonight I tried Tamarind and Thyme’s (adapted?) Momofuku Brussel Sprouts recipe. So delicious and amazing.

The recipe I’m sharing with you now though is the grilled chicken with dill sauce from my 1988 Southern Living Cookbook. I wanted to grill the chicken, but I haven’t gotten any propane for my grill 😦 So instead I baked the chicken. Still tasty. If I do end up doing this on the grill, I’ll post it again. Also, the dill sauce calls only for sour cream and not Greek yogurt like I used. I just wanted something healthier and thicker. I think it was perfect.

this is my lunch at work! everyone was jealous.

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Soy Glazed Chicken


baby green beans! i know that the background is what's in focus, but seriously. how cool is this? super cool.

Unfortunately I didn’t stake them originally. I knew the green beans would be too heavy for the plants, but I was just lazy. I bought some stakes tonight, so hopefully the plants will quickly wrap/grow around them, and the green beans will continue to flourish.

Anyway, this week I was inspired by YumSugar’s Slow Cooked Soy Ginger Chicken, but I don’t have a crock pot. Instead I made a glaze similar to theirs and baked the chicken. It’s pretty delicious, though I wished I could’ve marinated the drumsticks longer. I put it in little tacos, over rice, on salads, and over pasta. So delicious and amazing.

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Who Cares About Processed Foods?

I just saw a commercial for French’s onion sticks or something like that. They provided a recipe involving the following steps:

1. Crush the French’s onion fries in a ziploc bag with a rolling pin.
2. Coat chicken breasts in egg yolk.
3. Bread chicken breasts in crushed French’s onion fries and bake.

I know a lot of people are about fresh food, non-processed things, and healthy cooking, but that’s not how I feel. In case you didn’t already know, my philosophy is this: the most important thing is that you cook and create your own meals. I don’t care if you use French’s onion fries, which are high in sodium, or if you use lots of cheese in your mac n’ cheese (like I did). What matters is that you’re proud not only to eat what you’ve cooked, but to share it with the ones you love. That’s what’s up.

**Also, I just realized that I didn’t post the mac n’ cheese recipe I made. I guess that means I’ll have to make it again…

Herb Roasted Chicken

Finally! A recipe! So exciting! Exclamation points and fragments!

This was a pretty delicious and easy recipe. The only difficulty of it though was that, since I moved, I don’t have a meat thermometer (my old roommate had one), and as a result, I had to guess how long to cook my bird. I usually buy less meat than suggested in recipes since I cook for one, so I chose a smaller chicken. It turned out a little dry, but still pretty tasty.

brussel sprouts and chicken with fresh rosemary. not the most attractive picture, but yummy!

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Chicken Piccata

This week I tried one of DINNER WITH DANGER‘s recipes: chicken piccata. I’m not a huge fan of Italian cooking, but I was happy with it. Again, I was so excited to eat it that I didn’t take any pictures of it. But here’s a screen grab of the recipe on the website:

I made that flash file!

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Prosciutto Wrapped Chicken

Another crazy week! I officially graduated, and my man-friend from West Point was in town. I made him prosciutto-wrapped chicken, green beans, and baked potatoes, and it was fantastic to say the least. I was inspired by Diner Journal’s Poussin wrapped in Prosciutto recipe. I made it so simply, I won’t even insert a “more tag”:

chicken thighs
salt and pepper
**pre-heat oven to 375 degrees

1. Rub the chicken in salt and pepper. Yup.

2. Wrap the chicken in prosciutto. I used one piece per thigh, but do as you please.

3. Place chicken in greased pan and put a couple dollops of butter on each. You don’t have to add the butter, but why not?

4. Cook for 40 minutes-ish. I think that’s how long I cooked it. I usually guess and it turns out OK, but I always cut into the most average-sized piece to make sure it’s cooked.

Really not that difficult. But oh-so delicious.

Carrot Cake and Tandoori-ish Chicken

This was a big week for me. I made Baking Bites’ lower fat carrot sheet cake and Smitten Kitchen’s maple cream cheese frosting, and then I made Diner Journal‘s Tandoori-ish chicken. So where to start…I think I’ll tell you the tandoori-ish chicken recipe, since you can (and should) visit Baking Bites and Smitten Kitchen for their recipes. Also, my friend Jakee came over to cook both of these things with me, which was a blast since we had just finished DINNER WITH DANGER.

She took some pictures, but I didn’t get them from her. So instead, I’m posting a screenshot of our website because you should really check it out.

don't you want to know how to make this guacamole?!

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