This chicken has nothing to do with moonshine. But that sounds cool, right? It’s also the name of the restaurant where I first tried this amazing combination and have been meaning to recreate it for some time. Alas, the other night, I finally did. But I’ll let you look at the good stuff (the pictures) before I bother blabbing on about how to do this.
Let’s work our way up to the chicken. First, I added my asparagus and mini potatoes into a roasting dish. The purple potatoes were the largest ones so I cut them in half, so everything would roast evenly. Then olive oil and salt, and 40 minutes at 375 degrees later, they’re good to go.
So, while they’re roasting, toss your half stick of butter, your capers, some garlic (minced), and the juice of 1/2 a lemon into a tiny pot and set it on the lowest low. [I did a whole lemon and it was too lemony for me] If together for too long the lemon does weird stuff to the butter, so exercise caution.
Whisk your egg with a bit of water and dredge your raw chicken through the egg wash, and then through the almond flour. [extra points for adding salt and pepper and any other seasoning you like to the flour – on it’s own it’s not very flavorful] Then once both chicken cutlets are covered in almond flour add them to your medium-high pan with olive oil and cook all the way through.
Hopefully you timed this pretty well, starting to cook your chicken when your veggies have about 15 minutes left.
Plate the chicken, asparagus, and potatoes, then spoon your butter sauce over the chicken and serve! If you give it a try, let me know how it turns out! Happy Eating!
1/2 stick of Butter
salt and pepper
While we’re working to get out of debt and save up for a house, we are running on a super lean budget. That makes it’s way into our grocery lists and we are beans&rice-PBJ-ing our days away. So, for a bit of a change this afternoon, I whipped up some pizza grilled cheese sandwiches for lunch. Mozzarella, turkey pepperoni, and some marinara sauce for dipping. I also sliced it into strips with a pizza cutter for easy dipping. It made the toddler in my heart very happy.
I cannot say enough how much easier grocery shopping is with a meal plan. No matter how varied or experiential your dinners might be, having what you’re planning on making written down – cuts your grocery list making time in half. You go through each dinner, figure out what you already have on hand to make it & then add what you don’t have to the list. This saves you numerous mid-week trips to the store to get that one item you just don’t have on hand. Add some cereals, milk, coffee creamer and sandwich supplies to the list as well – and you’re good to go shopping.
It’s how I do things anyway, and it’s much easier for me this way. Give it a try and let me know how it works for you.
Last night was Pad Thai night at the Gillespie Gratto! (I’m trying that name out)
Anyway if you haven’t tried my Pad Thai recipe yet, you really should!
One thing that I have mastered now that Josh is a pizza delivery man: reheating pizza. The thing about reheating pizza is that it HAS to be quick. Sure, you could put it back in the oven – but who will actually do that? *crickets* I thought so.
Therefore I have perfected the pizza reheat, and here is how you do it:
Get a dry skillet and put it on medium high
Get your pizza out of the fridge and put on a microwave safe plate
Microwave the pizza on the plate between 1 and 2 minutes (get the cheese melted the slice hot)
Slide the slices onto the hot dry skillet for about a minute.
This crisps up the bottoms (that can turn soggy in the microwave) while still getting the cheese melted fast.
Ladies and Gents – the perfectly reheated slice.
What started out as me making up a “orangish chicken” recipe off the top of my head ended a little differently. Josh said it was good, but didn’t taste like chinese food. He called it a “Sweet Asian Gravy Chicken” and despite it not turning out as expected, it was actually DELICIOUS. So, here’s how you make it! (Ingredients at the bottom of this post)
Sweet Asian Gravy Chicken
1 pound of chicken breast cubed
Prepared white rice
1/2 cup chicken broth
1/4 cup teriyaki
1/4 cup orange juice
Fresh grated ginger if you have fit
Sriracha to preference
1 tbsp. sesame seeds
Mix all together in a bowl and add:
1 tbsp. cornstarch
1/8 cup cold COLD water
Stir stir stir stir
Sear chicken in a pan on Medium
Pour mixed liquids over chicken
Cover and let sit on Medium for 10 min
Stir occasionally as the corn starch will settle to the bottom
Remove from heat & let sit for 3 min.
Stir and spoon over rice over rice
When Briana comes over and makes you dinner, she does it right.
So, you take the pulled crock pot chicken that you now just always have on hand because it’s so easy and you mix it with frozen peas, carrots, and corn. Add some fresh herbs like cilantro and then add a can or two of cream of mushroom or cream of potato to that mix. Stir, add salt and pepper, pour into a frozen pie crust. Then top the whole thing with a pre-made pie crust top and bake it at 350 for an hour.
Do cut a whole in the top crust, DON’T try and cut a letter…you’ll just look like an idiot. Enjoy!
One well planned session with the crock-pot can give you countless dinner options. Here is how I made some pulled beef in the crock pot and a few of the serving options that it set me up with for the week…
Add salt, mrs dash, and any sauce you want to a big slab of beef. This one was $10 for a little over 2 pounds.
1 can of beef broth into the crock pot
cook on low for 3-5 hours. 3 if you pierce it a lot, closer to 5 if you don’t
remove from crock pot and shred [it’s a little harder to shred than crock pot chicken, but not too bad]
serve over mashed potatoes and top with gravy, this one is my husband’s favorite
Mix beef with BBQ sauce and serve on a bun topped with cole slaw.
Mix beef with Cholula hot sauce to make taco meat
I’m sure there are many other options, but this is what I ended up making…How do you serve up crock pot pulled beef?