Archive for January, 2013

January 19, 2013

Lemon Chicken

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Not to sound ungrateful or anything but I cannot wait to move out of my mom’s house and into our own apartment again! (OK we aren’t living with my mom at home, we are just staying at her house while she is in Florida for the Winter.) I miss having my own things set up and having my own kitchen to use and I definitely miss a gas stove. We will be here for about 4 more months so bare with me while I use her plates in photos rather than my favorite dishes! Soon I will be reunited with my things again.

For now, here’s an incredibly delicious chicken meal on not so stylish plates! (Sorry Mom)

This is my way of trying to make more “grown-up meals”. I also sautéed up some leftover veggies I had in the fridge. I could see this being served at our place with a few guests over, sipping on wine!

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I LOVE the crunch of a nicely seasoned skin and this really hit the spot. I should have made a dozen of these, taken of all the skins, stacked them all on top of each other and had that for dinner. TMI?

Lemon Chicken {recipe adapted from Annie’s Eats}
serves 2-4

INGREDIENTS:

  • 2 tbsp. lemon zest
  • 1/3 cup freshly squeezed lemon juice
  • 2 cloves garlic, crushed
  • 2 tsp. fresh thyme leaves
  • 1 tsp. fresh rosemary leaves, finely minced
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks ( I used 2 lbs)
  • 2-3 tbsp. melted butter
  • Lemon slices, for garnish (Clearly I was lazy forgot)

DIRECTIONS:

Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.

Preheat the oven to 425˚ F. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Brush the top of each piece of chicken with melted butter.

Bake for 50-55 minutes, until the skins are crispy and well-browned. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter and serve.

**Print this Recipe**

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January 16, 2013

Cajun Style Chicken Tenders

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WHOA.

I apologize for the lack of posts in the new year. I know there are thousands of readers who depend on my humor and wit to get them through their day (ha!).

My husband and I have been enjoying the new year so far. We completed a cleanse! Well.. we completed a very simple 3 day cleanse. It wasn’t a 10 day liquid diet or anything extreme. I found it here and I would recommend it to anyone looking to replace their bad eating habits with good habits for a few days. Although I didn’t look like a slim hottie by the end, it really made a difference on how I felt. I would like to start incorporating certain parts of it into the things I eat daily (see what I did there?). I like the ginger/lemon water in the morning and we really enjoyed the juice. I wouldn’t mind making the salad again either. Check it out!

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So…chicken tenders! Or fingers if you prefer to call them that. I am excited about these because they are easy to make and the possibilities are endless. My husband loves anything Cajun style so this was a great place to start.

OH and these are BAKED not fried. So automatic health food, amiright?

This is a Cajun rub we found at the grocery store and it was fantastic! Great flavor. I probably added more rub than the average person would have enjoyed but I’ve said it before and I’m saying it again – I LOVE SPICY FOOD.

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Enjoy!

P.S. You will probably notice the header on the site changing multiple times in the near future until I figure out which one I like. Just bare with me, I am very indecisive. Plus I am working on getting my own domain so I am looking forward to that.

ALSO! I am very happy to see more and more people “liking” my posts, PLEASE feel free to leave a comment so I know exactly what it is that you are enjoying : ) And you could LIKE me on Facebook while you’re at it!

That is all. Have a great night!

Cajun Style Chicken Tenders {inspired by this recipe}
serves 2

INGREDIENTS:

  • 1 lb boneless skinless chicken tenders (~6 tenders)
  • 2 1/2 cups buttermilk
  • 1/4 cup flour
  • 2 cups panko breadcrumbs
  • 2 1/2 tbsp Cajun seasoning (more or less depending on preference)
  • 1/4 tsp salt
  • 1/2 tsp pepper

DIRECTIONS:

2-4 hours before serving (or overnight) place chicken tenders into a baking dish and cover with buttermilk. Let soak.

When ready, preheat oven to 450°F

In a large bowl, mix together flour, panko, Cajun seasoning, salt and pepper. Layer a baking sheet with a wire rack and spray with non -stick spray (important for crispy tenders!).

Remove each tender from the buttermilk and place into the panko mixture, pressing gently to adhere. Place tenders on the wire rack and use more non-stick spray on the tops of each one.

Bake for 10-12 minutes, gently flip each tender and bake for another 10-12 minutes. Serve with your favorite dip or with a salad like we did!

**Print this Recipe**

January 8, 2013

Homemade Cheesesteaks

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Surely your resolution of eating healthier is on the back burner, right? Ok good. (And don’t call me Shirley! Ha!) Here is a cheesesteak for you to make. As Soon As Possible. (aka ASAP)

Hello Dexter!

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Hi green pepper guts!

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I’m sorry but I am not very focused on writing right now. My husband and I are starting a detox tomorrow morning so we are trying to enjoy ourselves before it begins (chinese food for dinner?? Hehe). Not that I am wishing it wasn’t happening, I am actually very excited about it! I found it here. It’s not intimidating and I don’t believe I will feel deprived. Well…I probably will.

We are planning on watching movies, catching up on some reading and enjoying each others company but maybe I will just sit at the computer and look at pictures of this cheesesteak! 

Ok, maybe I am regretting the detox now. Oh just kidding.

I am already proud of the fact that we made it through the grocery store. We entered the store, list in hand, and the first thing I saw were avocados and I said “Ok, we need 6 avocados…geez that’s a lot”. The rest of the list included items such as 11 lemons, 20 cucumbers, 12 carrots, etc. I felt rather strange and I swear people were looking at us funny. “Ok there is there ginger over there, just take the rest of them!” We almost chickened out but I am really happy we made it to the check out line. The poor old lady at the register had to take her time and type in every.single.produce. At least she only charged us for 9 lemons instead of 11. Score!

So because of this situation I am in, I will let the pictures do the talking today. And I am pretty sure they are saying MAKE ME.

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Homemade Cheesesteaks {slightly adapted from here}
makes 2

INGREDIENTS:

  • 1 lb shaved steak
  • 1 green pepper, sliced
  • 1 small onion, sliced
  • 4 oz sharp white cheddar cheese, grated
  • 1 tbsp olive oil
  • 1/2 tbsp unsalted butter
  • 1/2 tbsp flour
  • 2/3 cup half and half
  • Salt and pepper, to taste
  • 2 large sub rolls

DIRECTIONS:

Preheat oven to 400°F

Heat a griddle pan or large skillet over medium low heat and add olive oil. When oil is hot, add green pepper, onions, salt and pepper and cook until softened, stirring occasionally. 6-8 minutes. Add shaved steak and cook until no longer pink, 3-5 minutes. Don’t overcook!

In a small saucepan, heat butter over medium heat. When starting to sizzle, add flour and whisk until mixture is slightly golden, about 2 minutes. Add the half and half and stir until bubbling and thick. Reduce heat to low and add half the cheddar and mix thoroughly until creamy.

Set down a sub roll on two separate pieces of aluminum foil. Add peppers, onions and steak mixture to each roll. Drizzle on half of the cheese sauce and top with the rest of the cheddar. Roll each sandwich up very tightly. Place on baking sheet and bake for 10-15 minutes. Unwrap from foil and serve.

**Print this Recipe**

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