And now, for another edition of “Adora finds easy recipes online and tries to make them even easier”. Tonight’s recipe inspiration came from a blog that called for searing chicken thighs (yuck) before baking. I’m both lazy and grossed out by dark meat, so something had to give. I did use onions and this recipe but it doesn’t call for them, I just had a bag of diced onions that was about to go bad so I tossed them in here. Enjoy the photos instructions and ingredients are below.
Line your baking dish with tin foil and slap down your raw chicken. Salt and pepper. On top of that, pour the mostly drained can of diced roasted tomatoes. On top of that add your drained marinated artichoke hearts. On top of that add your drained sliced olives. Cover with tinfoil and put in to a preheated 375° oven. Bake for 30 minutes. Take out of the oven, uncover, sprinkle on as much mozzarella as you see fit, and put back into the oven uncovered. Bake for an additional 20 minutes. That’s it you’re done. Add some fresh basil if you’re fancy (I wasnt’) and dusting on some Parmesan never killed anybody. It’s Josh approved, so you know it’s good. Enjoy!
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
Get your mind out the gutter! We’re recreating Bone Fish’s famous bang bang chicken tonight! With frozen chicken bites – it’s pathetically easy.
Frozen breaded chicken (popcorn chicken or larger pieces that you’ll have to cut up after baking) [bake as directed]
1/2 cup Mayo
3 tbsp Sweet Thai Chili Sauce
Sriracha to spiciness preference
Take the chicken you baked and toss it in the already combined sauces. Drop the saucy chicken onto a bed of lettuce and top with green onions. Serve with chopsticks.
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
dice celery, green onion, grape, and apple and shred chicken
mix your favorite mayo in with your shredded chicken
add the everything on the board (or however much you want in the salad)
scoop it on to some bread [croissants are the best option] a potato roll does just fine
now eat it all or give it to your favorite person, because you’re done
This is a twist on a pretty basic chicken salad recipe that my sister gave me years ago. It’s Josh approved, so you know it’s good.
Hope you like it!
Crock Pot Chicken, Baby!
I love crock pots. I mean, I have successfully used one and that’s pretty much all it takes for someone to love crockpots. I think it probably speaks to my lazy nature that I am naturally drawn to a form of cooking that’s literally just put it in a bucket and leave it there. However, if you’ve ever struggled to shred chicken for tacos, bbq’s, enchiladas, literally any other food ever (because shredded chicken can be used in anything) you should look into taking up the art of the crock.
Also, please be advised that they make little trashbag looking liners for crockpots that make it so you don’t even have crockpot clean up. It’s spectacular.
There’s really no end to what you can accomplish with one of these, and unless you have a blackout at home while you’re at work, and the food can’t cook (which actually happened to me a few weeks ago) your dinner will be ready and hot and not microwaved when you get home. Who could ask for more? Anyway, back to the chicken.
When you make chicken in the crockpot, you don’t really have to “shred” at as much as just…sort of look at it or maybe move it around ever so slightly with a fork and it shreds itself. I wouldn’t believe it unless I had seen it with my own eyes. And I did. And it was pure magic.
This particular batch of chicken is going to go into some Enchiladas that my friend Briana taught me how to make. I’ll post that recipe later. She usually uses a rotisserie chicken from the store, but I have a thing about bones in food, so I am calling upon the pot.
Today I’m cooking the chicken in water and universal seasonings (which is code for the blackening spice I mixed up and use in differing amounts on everything I cook). Plopped the chicken down, sprinkled some seasoning, added a tea cup of water turned the crock pot on high. Six hours later, this magical wonderland of tender chicken.
Do you cook with crock? Are you gonna start?