Out of desperation comes one of my favorite new snacks! Isn’t that often the way?
My friend Traci made me some firecrackers (fire crackers? Two words?) last summer and was kind enough to scribble down the recipe for me. I made some more of them last week but was trying to talk myself into something [...]
I kind of never know what to do with chicken thighs. Chicken breasts? No problem. Ditto whole chickens. But I wasn’t sure what to do with chicken thighs till I saw this recipe, which looked simple and delicious. The end result is fantastic! Very tasty, with crispy skin that makes it seem like you’re eating [...]
I have been wracking my brain (and my computer) trying to figure out the source for this recipe! I saw this Pin on Pinterest and thought it sounded great… but when I clicked through it went to a white cheddar chicken pasta recipe. While that also sounds fabulous, it’s not what I was looking for [...]
I’m kind of a crazy woman right now with a teething baby and homeschooling Kiddo, so I’m going on the assumption that a yummy recipe with no picture is better than no recipe at all. Right??
My sweet friend Traci sent me this recipe — her favorite standby meal. She makes it straight-up BBQ [...]
Y’all, I have somehow done it again. AGAIN I have a lovely camera lens that is now in two pieces. I don’t even know how, but I do know that iPhone photos of food aren’t quite the same. Better than nothing, though, right?
This is based on the Honey Roast Orange Chicken recipe from The [...]
I always command beg ask my sister to make buffalo chicken dip for football parties, and she does — what a good kid. I wanted to make it for Vanessa’s birthday but I wanted a way to make it a little more portable, so I came up with this!
Print Buffalo chicken bites
I looked around at a lot of different taco sauce recipes and none of them seemed exactly right to me, so I kind of cobbled together my own according to what I had on hand. Very tasty!
Print Taco sauce
1 small can tomato sauce (8 oz) 1 tsp. chili powder
1 1/2 tsp. cumin
1 1/2 tsp. onion powder
2 Tbsp. white vinegar
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. sugar
1/2 tsp. cayenne pepper
Combine all ingredients in a saucepan and simmer for 15 minutes or so until all the flavors get to know each other pretty well
Store in fridge, cute jar label optional.Schema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://oneparticularkitchen.com/2010/12/01/taco-sauce/Copyright One Particular Kitchen – All Rights Reserved
This recipe originally came from here, but has lived in a binder in my kitchen for years now. This is good chicken. Man catching chicken even. It’s crispy and juicy and lemony and fabulous. I gave this recipe to my sister a few years back and she’s married now. SEE?? Try this: Print Chicken Française (lemon chicken)
1-2 pounds boneless chicken breast halves or thin chicken cutlets
1/4 cup olive oil
1/4 cup vegetable oil
1 cup all-purpose flour
1/2 tsp plus 1/4 tsp salt
1/2 tsp plus 1/4 tsp black pepper
3 large eggs
1/4 cup butter
1/2 cup dry white wine
1/2 cup chicken broth
3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced
If using chicken breasts, pound to 1/4 inch thickness between two sheets of plastic wrap (I hate pounding chicken so I use the thin cutlets)
Combine flour, 1/2 tsp salt and 1/2 tsp pepper in a shallow dish, and dredge chicken, patting to evenly coat with flour mix; set aside
Beat eggs in another dish and set aside
Heat oil in heavy skillet (preferably cast iron, of course) over medium heat until hot but not yet smoking
Working in batches, dip floured chicken into eggs, making sure chicken is well coated, then let excess drip back into bowl; carefully ease chicken into hot oil and cook, turning once, till both sides are golden brown and chicken is cooked through — this will take about three minutes a side or so
When cooked, transfer chicken to paper towel lined plate and tent with foil or put in the oven set at its lowest setting (i.e. a very slow oven — does anyone still say that?)
After all chicken is fried and set to keep warm, pour oil out of skillet (I use an old coffee can for the oil), then set the pan over low heat and melt the butter in the skillet
When butter is melted and stops foaming add wine, chicken broth and lemon juice. Crank the heat up a bit and boil, uncovered, stirring to release all the yummy brown bits that are stuck to the bottom of your pan. Season with remaining salt and pepper (1/4 tsp. of each)
Remove paper towels from chicken plate, then spoon sauce over chicken; top with sliced lemon and serveSchema/Recipe SEO Data Markup by ZipList Recipe Plugin2.2http://oneparticularkitchen.com/2010/04/27/chicken-francaise/Copyright One Particular Kitchen – All Rights Reserved
You know what I hate? When a recipe tastes SO GOOD but photographs SO POORLY. Le sigh.
Shall I just spare you the picture? Because really, it doesn’t do it justice. Just try this (it’s so crazy easy — you just have to try) and then come back and tell me what you thought.
Oh I wish I could make this look as good as it tasted!
My fabulous friend Lissa makes this so often that she doesn’t even look at the recipe anymore. That’s the sign of a good supper! She told me how to make it while The Kiddo and I were visiting last fall, and I [...]