UPDATE! Here is an improved salad dressing recipe and a detailed description of making the cutlet from scratch. The dressing below is still good, but not quite as good as the miso style! Technically tonkatsu is a breaded pork cutlet, but you can make chicken-katsu or veal-catsu or chickenmcnugget-katsu (as pictured). It’s traditionally served as […]
chicken
Chicken Adobo
It’s our 200th recipe! (Or at least the 200th post). Things have slowed down a bit since our family doesn’t have as much free time at the moment, but I think that with the winter weather the blog posts will pick up again. Here’s an easy, flavorful, and inexpensive recipe that deserves to be part […]
Bastilla بسطيلة
Bastilla or Pastilla (pronounced “ba-still-a” in Arabic) is sort of the national dish of Morocco. It’s a sweet-savory pastry – some people are put off by the idea of powdered sugar on a savory pastry, but it’s much much more delicious than it sounds. This is a complicated recipe, but it’s good if you want […]
Wild Rice-Stuffed Chicken Breasts
This recipe is for 6 chicken breast halves, which will make good planned-overs, but you can scale it back for 2-4 breasts. 6 boneless, skinless chicken breast halves Stuffing:1 large onion, minced2 ribs celery, minced2 medium carrots, minced3 c. cooked wild rice10 mushrooms, chopped (optional)1/4 c. roasted sunflower seeds (optional)4 Tbsp. butter1 Tbsp. salt1 tsp. […]
Chicken Kabsa كبسة دجاج
Kabsa is a Gulf/Saudi recipe, yet another variation of meat and rice, but it’s pretty damn tasty. Wikipedia has an entry on it, for further background information. The quantities were pretty approximate, so take them with a grain of salt. Ingredients:Chicken pieces (I used two giant breasts, but I think it would be better to […]
Paprika Chicken
All the recipes I’ve found for this claim it’s a standard American recipe–perfect for when you’re rummaging around for an idea and don’t have much on hand. I guess it didn’t make it into our family, because I don’t remember having it. It’s basically a paprika-heavy chicken fricassee–perfect week-night comfort food. You could probably use […]
Skinless Roasted Chicken with Sweet & Spicy Rub
Hold the phones (or drumsticks) ladies and gents, because I have ‘discovered’ an amazing new way to cook chicken. Despite my efforts at creating the crispiest and tastiest exterior, Dan invariably pulls the skin off of the chicken I make. I can deal with that (it’s his loss) but I knew that there must be […]
Ethiopian Butter Chicken
Part two of three in the Ethiopian series (part one here with a picture as well), this one is a somewhat drier dish (theoretically, it was actually a bit wet considering.) My recipe is based heavily on this recipe for “doro tibs”, but I modified a little bit. Ingredients: 1 onion, cut into larger chunks, […]
Dill butter chicken thighs, parsely roasted potatoes
This is an extremely simple roast chicken dish that was orgasmic. I made some dill butter and put it under the skin of $.79/lb chicken quarters, then salted and peppered the exterior. I browned the chicken briefly in a pan, and roasted it on 475 until crispy and delicious. For the potatoes, I diced small […]
Brining Basics
This topic keeps coming up and it can be hard to find a definitive guide when you’re in the heat of the kitchen moment. I’ll try to sum up the most important facts about brining. Brining is a great way to tenderize and add flavor to meat. It is more effective than marinating, which can […]