Tag Archives: chicken

Photo May 09, 6 15 29 PM

Can you believe this? It's Friday and I actually have our Friday Recipe post up... on time!  I'm pretty sure there are pigs flying today.

So... Cinco de Mayo was last weekend and I hosted a little shindig that unexpectedly turned into a big shindig.  This resulted in multiple trips to the grocery store.  Also, I was paranoid that I would run out of limes and since they were on sale 10 for $1 I bought extras.  Muchos.  Thus, the big bowl full of limes. Clearly, I did not run out.

But I don't think I will have any trouble using them up because Spring is just the right time of year to add limes to your menu.  I have a few limey-recipes in my stash, but rather than outlining just one recipe, I'm going to list a few for you that I find especially intriguing:

That should be enough to get me started, right?  If you have any good recipes with lime shoot them at me!

garlic chicken couscous

Most of the time when I share a recipe I try to include a little story, a little anecdote that leads up to the food.  I try to bring it all full circle in the end.  Today, I'm not gonna lie.  I got nothin'.

What I can tell you is this:  I'm hungry.  I like chicken.  I like quick and easy prep.  And this recipe fits the bill. It has garlic, it has wine, it has onions.  It all goes into the slow cooker and comes out a chickeny-garlicky-saucy dinner to be served over a bed of couscous.  This is a recipe I must share with you.

This recipe for Slow-Cooker Garlic Chicken With  Couscous comes from good ole Martha Stewart.  After lightly browning chicken pieces in a skillet, the onion, garlic and thyme are tossed into the slow cooker and the chicken pieces are placed on top with a little salt & pepper.  Flour and white wine are whisked together and drizzled over top.  In as little as 3.5 hours (on high) or 7 hours (on low), the chicken & sauce is ready to be served over couscous which takes approximately five minutes to prepare.  Top it off with parsley.

So there you have it, no fuss, no muss.

What is muss?  I'm going to have to look that up....


I love Pinterest for so many reasons but the biggest reason is that it allows me to be a hoarder without taking up any physical space.  This, however, has created a huge problem with my Food Stuff Board- it has grown to a morbidly obese size and isn't all that helpful when you are trying to find something specific.  One board for everything from appetizers to side dishes to desserts just doesn't work.  So earlier this week I sat down and started sifting through my Food Stuff Board, breaking it down into smaller categories.  So far I have created new boards dedicated solely to appetizers, beverages, gluten free, sweets, breads and soups.

I won't lie, it wasn't a super fun task and I'm only about halfway through.  But I had a good laugh at myself for how many times I pinned the exact same recipe for braised short ribs.  I reeeeeeally wanted to remember that one!

Another plus to all this organizing was remembering all the great recipes I have stored like this recipe for Spanish Chicken with Chorizo & Potatoes from Nigella Lawson.  I'll tell you a few reasons why I liked this recipe:

  • It requires only one pan.  ONE!
  • Potatoes and chicken, classic family favorites.  Kids and adults alike will eat this meal.
  • It cooks in the oven, which means I am not slaving away over a stove.  After a minimal amount of prep, I can toss all the ingredients together, put it in the oven and walk away.  An hour later, dinner is served.
  • The seasonings are simple: oregano.  I know what you're thinking, "What about the salt??!"  Don't' forget how spicy and salty chorizo can be.  Hold off on adding any salt until after it's done cooking.  You might not need any.
  • This recipe heartily serves 6 but you can easily cut it in half for a smaller group.
  • Um, helllllooooo, it's from Nigella.  I adore Nigella.  Sometimes I study her makeup so I can try to look more like Nigella.  Imitation is the best form of flattery, right?  But if I start talking with a phony British accent you should be concerned.

You can find the full recipe over at Nigella's site but I can give you the "gist" really quick:  Preheat the oven to approximately 425 degrees.  Drizzle 2 baking sheets with olive oil.  Add the chicken, tossing to coat in the oil. Add the rest of the ingredients (chorizo, onion, potato, oregano, orange zest) and pop in the oven for about 1 hour, giving the pans a quick turn at the halfway mark.

And if you're looking for even more inspiration, feel free to pop on over to my Pinterest boards and see what other lovely meals I plan to try!

Have a great weekend everyone, I hope you get all your holiday shopping done!

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Source: ebay.com via Natalie on Pinterest


Here are a few leftovers from my week:

  • I am totally in love with these shoes. Not only do they look comfy, I think they would make my extra-wide feet look narrower. Sigh...
  • WARNING:  The following link contains images of raw meat, pre-hatched eggs, and a chicken in various stages of butchery.  If any of those sights bother you, skip it.  But  I think this post about butchering chickens took a lot of moxie and I really appreciate it.  My 82 year old grandma recently taught a group of ladies how to butcher a chicken and she made pretty penny doing it.  Something so fundamental is now close to becoming  a lost art.  Food for thought.
  • I'm crushing on  this font.  I just need a good excuse to buy it.  Do you think my grocery list is a worthy enough project?
  • Since a few yards of knit jersey doesn't cost much, I think I want to attempt this Bina-style wrap. It looks like something I could throw over a tshirt and lounge around the house in.
  • I did attempt this project last month and it worked!  In a matter of about 45 minutes I had made 3 wrap style leather bracelets.  I guess I should take a picture and show you... next time I wear it I will!
  • I realize this striped cardigan is maternity-wear, but can I have it anyway?  I just love the shape and pattern.  And since half of my wardrobe is black, it would go with everything.
  • I think topping an old table with sheet metal is brilliant!
  • The new Mumford & Sons album is crazy good.  'Nuf said.
  • And lastly, it's November 6th.  If you are an American and you are registered to vote, get out there and exercise your freedom!



It's not that I have big plans this weekend, other than babysitting The Jake.  I just don't feel like doing any big cooking this weekend.  And I definitely don't want to have to worry about dinner plans.

Cue the cast iron skillet.  I love my cast iron pots & pans.  From the gigantic Lodge fry pan I received as a Christmas present to the itty bitty skillet that belonged to my grandma &  I convinced my brother to give to me- I just can't do without them.

So back to the recipe.  Aside from a little saucepan to precook the potatoes, this recipe for Rosemary Chicken is cooked in the cast iron skillet.  Less cleanup?  Yes please!

Plus, a cast iron skillet (or dutch oven) gives your food even heat and a golden crust that just cannot be duplicated by any other piece of cookware.

The recipe list is short : chicken, potatoes, mushrooms, rosemary, garlic, red pepper, lemon, & olive oil.  But these are classic flavor combinations and will guarantee a hearty, warm, delicious meal.

It really looks so simple, sounds so yummy and won't be hard to clean up.  Let's go for it!

You can get the full recipe here, from Food Network.

So whether you're schedule is as lazy as mine or you have a marathon to run this weekend (literal or figurative), I hope you enjoy it.  See you back here next week!

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(photo courtesy of Uptown Coops)

Chickens.  It seems there is a lot to say on the subject these days:

  1. Because we eat a lot of chicken in this country.  It's a cheap source of protein.
  2. Because I happen to really like chicken.  It's easy to cook, it freezes well and it takes on flavors well.
  3. There appears to be a lot of confusion on what types of chickens & eggs we should be purchasing.  Do you definitively know the difference between a Cage-Free and Free-Range bird? I thought I did.
  4. Are we treating the animal ethically?  And does that treatment effect the food we ingest?
Let me start by saying, I don't really want to get on a soap box and give you a new religion disguised as responsible food or organics or whatever the latest catch-phrases are.  I'm just talking... common sense here.  I'm a consumer, I cook chicken, I want to be an eater armed with knowledge.  I don't presume to have all the answers but a little research and a little experience has taught me a few things.
I had the good fortune to be raised on a fruit farm, smack in the middle of an orchard where we (at least for my earliest years) raised chickens.  My mom and I got up every morning in our cotton night gowns (that she sewed.  It was very Little House On The Prairie) and walked barefoot behind our house to feed the chickens and collect eggs.  Only the rooster was a little cranky, the hens were friendly as can be.  Our chickens had their own "coop" although I don't know why we called it a coop because it was more like the chicken-strip-mall.  The sucker was huge.
Those birdies had all the shelter they needed in the coop, and they needed it badly because coyotes are also free-range out where I come from.  But the chickens were also free to come and go outside the coop searching for seeds, bugs, worms and whatever else caught their eye.  Which meant they wandered into the orchards, the road, my Grandma's flower gardens and Mom's flower beds.  The latter reasons may be why one day all the chickens disappeared.  But our chickens lived the life they were meant to live: sheltered, well fed and free as a... bird.
So when I watched Food Inc. and saw how the larger modern day chicken processors are caring for their birds I, like the rest of you, was horrified.  And some of the backlash of this film was people started demanding that the chicken they purchased in stores be raised "cage-free".  Then the buzz word became "free-range."  But what do those words really mean when I'm standing in front of the meat counter picking out a roaster?  Turns out, not much.  If you want to get a quick and painless education on it please watch this video I stumbled on today from "The Lexicon of  Sustainability."

[vimeo http://www.vimeo.com/30716968 w=400&h=300]

Now, I will tell you that buying your chicken (to eat) from a smaller farmer, pasture-raised will cost more.  But how about starting smaller:  try buying your eggs from a local chicken farmer.  Today, all sorts of people are raising small flocks of chickens and will sell you their extra eggs for a reasonable price.  I'm betting if you pay close attention next time you drive to your local grocery store, you'll see signs for fresh eggs somewhere along the way.

Or maybe you have some outdoor space and would like to raise a couple chickens of our own.  It just so happens that my Wonder Twin (aka: Serena) owns a great site called Uptown Coops that can give you tons of information on raising chickens in your own backyard.  She knows because she has a small flock of her own in her front yard in the Pacific Northwest.  I met them all (the chickens) recently, and they are lovely gals.  Two of them are pictured above with Audrey & Esther.

Uptown Coops specializes in affordable, eco-friendly coop kits that are also completely non-toxic.  And they're cute!  Uptown Coops can help supply you with what you need to set up a happy, healthy home for your own chickens and soon you'll have delicious, fresh eggs of your own.

Whether you start a brood of your own, or you continue to by your chicken/eggs at a store, just be mindful of where it's coming from and how it was raised. It really does make a difference.

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.. d


It’s been raining for almost a week, and probably will for several more days.  California does need the rain, so it’s all good.  However,  I am cold.  I don’t like being cold.  You know what would warm me up?  This slow cooked recipe from Skinny Taste called Pollo In Potaccho!

I like this recipe for several reasons:

  • The ingredients are all simple and usually hanging around the kitchen anyway- crushed tomatoes, rosemary, garlic, red pepper flakes, celery, onion, carrot, all the good stuff.
  • There are plenty of veggies, which easily helps with my 2012 goal of eating more colors.
  • It’s made with chicken thighs which are cheap, low in fat but high in flavor.
  • It’s a one pot meal, less cleanup.  More time to watch My Crazy Obsession.  Have you seen those people?  How about the people who read bedtime stories to their 500 Cabbage Patch dolls?  Just…plain… weird.
  • It simmers and stews on it’s own for roughly an hour.  I love meals that cook themselves.
  • There are directions for using a slow cooker, if you so desire.

Yep, Pollo in Potacchio is just what this weekend is asking for.  Click over to Skinny Taste and get the full recipe

Hope your weekend is warm and cozy!

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Source: realsimple.com via Carey on Pinterest


This is it! This is the dinner we had at our Pinterest Party! Incredibly easy and so, so flavorful.  Here's the gist:

You rub down boneless, skinless chicken breasts with a yummy blend of spices (paprika, cumin, etc.) then cook it either on the stove or on the bbq (which is what we did).  Meanwhile "cook" your couscous (just pour boiling water over it, let it sit a few minutes then fluff with a fork) and add fresh veggies such as snap peas, cherry tomatoes, lemon zest and basil.  Slice the chicken and serve over the couscous.

Seriously, I don't know how to communicate how good it is and quite healthy.  Get the full recipe here and make it this weekend!


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Lettuce Stir-fry Chicken Cups by Bon Appetit

Bon Appetit, June 2011

Chicken is one of my favorite meats, I love how versatile it is and how well it adopts flavors. This fresh and Asian inspired recipe from Bon Appetit might remind of you of a certain lettuce-wrap dish you can order at a certain famous Asian restaurant.... Light and east to whip up, you'll be in and out of the kitchen with plenty of time to enjoy the last of the summer days.

Happy weekend my friends!

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I had the best intentions yesterday to get a post out to you about nail polish... and then I went to my brothers for dinner and was lulled into a food coma by my sister-in-law's amazing cooking.  So you can blame her.

photo by wenderly at tasty kitchen

It just wouldn't be  a Friday around here without a link to something yummy.  No Melissa, it's not a link to a picture of John Mayer.  That's a joke... sorta.

I stumbled on this recipe from "Wenderly" over at Tasty Kitchen and I think it would be great for the weekend.  It can be grilled so you won't have to heat up your kitchen, it's quick,  it's Greek... which makes me think of the ocean....  Sounds good to me!  Happy Friday my friends!  Cook something scrumptious!