Chipotle Apple Butter Chicken

Chipotle Apple Butter Chicken1

Sometimes I’ll go through a phase where I become addicted to a certain type of food. Like really addicted. I’ll have to have it every day, so I’ll buy mass quantities at one time- you know, just to make sure I never have a craving that can’t be satisfied. Because that sucks and definitely gets under my skin (probably more than it should).

At one time, it was Yoplait Boston Creme Pie Yogurt mixed in with Honey Bunches of Oats Just Bunches. I HAD to have some as an after dinner ‘dessert’.

At another, it was an Archers Farm trail mix of cashews, almonds and dried cranberries.

For a while, I was hooked on Panera Cinnamon Crunch bagels, toasted and spread with butter.

Bananas and melted peanut butter on whole wheat toast was a REALLY big favorite.

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Yellow corn chips is still a big one- I’ve got three bags in the house right now. Honestly, I have to be careful- they’re waaaaay too easy for me to eat in large quantities. Same thing with animal crackers; right now they’re my go to work snack.

About two years I developed a huge love of eating fried eggs on toast and experimenting with different spreads to put on top. I loved the contrast of saltiness from the egg with the sweetness of different jam spreads. One day I was in the grocery store looking in the jam aisle for something a little bit different to try and I noticed a jar of Musselman’s Apple Butter. I’d never heard of apple butter before, much less what it tasted like. But I was in the experimenting kind of mood, so I decided to give it a try.

From that first day, I was hooked. I LOVED apple butter. From then on, it was all I wanted to eat on my toast.

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But as we know, interests and passions begin to fade and shift after a while. Eventually,I got a little tired of having my regular fried eggs on toast smeared with apple butter. I moved onto my next obsession.

But I still had two unopened jumbo jars of apple butter in my pantry. For a long while, they just sat there. And sat there. And sat there.

I wasn’t gonna throw them away. I’m too cheap to do that. But I just…I didn’t know what to do with them. One of the jars eventually went to making some Apple Butter Bread- which I’ve posted on the blog a while ago. The other one still didn’t get used for a few months.

Recently, I bought a family pack of chicken breasts and had no idea what I was going to do with them. I just decided that I would look in the pantry and pick out whatever I thought would be good in a dish. When I got home, the first things I came across were the lonely unused jar of apple butter, and a can of adobe chipotle chiles. And that gave me an idea. By itself, the apple butter would make the chicken way too sweet- but the addition of chipotle chiles and sauce- that just could work.

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I’ve never heard of an apple butter and chipotle barbecue sauce before- but after coming up with this here recipe, I’m of the strong opinion that it really should be come a ‘thing’.

Because it’s friggin marvelous stuff.

The marinade alone works really well, but the best part of this recipe is setting aside a sizable portion ahead of time so that when the chicken is done, you can have some sauce to dunk it into. I cut the chicken up into medium sized tenders, then baked them off in the oven on racks, but this would be an EXCELLENT  dish to make over a grill to give a really special charcoal flavor to compliment the flavor of the sauce.

I’m really happy with this one, guys. So you should go ahead and just try this.

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I’m beginning to think that I should just start calling this blog Cooking Chicken Is My Sport-because sometimes, it really does seem to me that all I do is throw a bunch of chicken recipes at you guys. It’s getting kind of ridiculous.

But the truth is, chicken’s just about the most inexpensive meat I can buy. Luckily, it’s also my preference of  protein nine times out of ten. So I have to keep experimenting with different recipes and ingredients just to make it stay interesting.

Sorry. I hope you won’t hold it against me too much.

I’m taking this chicken to this week’s Fiesta Friday #51, hosted by Angie@TheNoviceGardener and co-hosted by  Jhuls @The Not So Creative Cook and Juju @cookingwithauntjuju. Thanks ladies- appreciate ya 🙂

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Chipotle Apple Butter Chicken

Recipe Courtesy of Jess@CookingisMySport

Print

Ingredients

  • 1 28 oz. jar of Apple Butter
  • 2 1/2 canned chipotle chilies, finely chopped, plus 2 tbsp. of the sauce from the jar
  • 1 tbsp. Hungarian paprika
  • 1 tsp. ground coriander
  • 5 lb. boneless, skinless chicken breast, cut into tender-size strips
  • Sesame seeds, for garnish
  • Romaine hearts, optional

 Directions

1. Combine the first four ingredients in a bowl. Divide 1/2 cup of marinade between two ziploc bags, and set aside the rest for later use.

2. Place half of the chicken tenders in one bag, and one half in the other. Seal bags and roll chicken around in marinade to make sure it is evenly coated. Refrigerate overnight, or at least for 1 hour.

3. Preheat oven to 350°. Line a sheet pan with parchment paper, then place a baking rack on top. Spray rack with non stick cooking spray.

4. Remove chicken from marinade and place on top of baking rack. Bake chicken in the oven, about 30-35 minutes (or until chicken reaches an inner temp of 165°), basting with the remaining apple butter/chipotle sauce occasionally.

5. Remove chicken from oven and sprinkle with sesame seeds. Serve inside of romaine hearts if desired.

 

Lime-Glazed Chicken

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Hey guys!I’m back from my little blogging break I took after completing the 12 Days of Christmas series.It was a blast nd I feel super proud and accomplished that I actually pulled it off, but I did need a few days to recoup and recover from 12 straight days of posting.

Once again, thanks to all of you who followed along, liked or commented on all those posts. If you missed some or all of it, well, the posts are still there. Feel free to look back over the past few days and get caught up. I’m sure not all of us are in sugar comas yet, right? No reason why you can’t get some before the new year starts.

Speaking of which- it IS almost New Years Eve isn’t it? How is it 2015 ALREADY? If you figure it out, let me know because I swear we just started 2014.

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Anyone have any great plans for tomorrow night that I should know about? Me, you ask? Heh.

Guys, I’m the last person you want to ask about how to spend a New Years Eve. I’ve told you before, I’m a complete and total introvert. That’s the polite way of saying that I’m kinda boring. The not-so-polite way of saying it is to just straight up admit that not only am I kinda boring, I’m also kinda lame- when it comes to ‘partying’ stuff anyway.

Let the track of my New Years Eve nights speak for itself:

One year, I went to bed at ten, and slept straight through the whole thing, not getting up until eight the next morning.

Another, me and my mom spent NYEwatching one of those half hour long infomercials selling a 1970’s soul collection on CD. The New Year rung in with us singing along to Donna Summer and The Emotions. (But to our credit, we still didn’t buy the CD set)

I spent one year watching an ER marathon and binge eating saltine crackers  (don’t ask, I just got a craving for them).

And last year, all of us here spent New Years Eve in the living room having a Disney karaoke marathon. Enough said about that.

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This year? Well, it’ll probably involve me and a sofa, I’ll tell you that much.

Please tell me you guys will be doing something more interesting than all of that.

On second thought, no don’t tell me that. Just say you won’t be doing anything interesting for NYE either- I’ll feel better about my boring, uneventful self that way.

I’ve had this recipe swimming around in the blog folder of my computer for a while now- I just kept forgetting to put it up (to be honest, I’m not too crazy about how these pictures turned out in retrospect, but oh well). It’s another simple, quick and pretty healthy chicken dish that I use for my family when I buy bulk chicken breast packages from the grocery store to last us through the week.

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This chicken reminds me of a dish I’d order in a Latin American-themed restaurant alongside some paella or arborrio rice. You could even slice or dice it up and throw it in a tortilla or on top of a salad for a full meal. I’ve done both with this chicken and it turned out great both times. The ingredients are simple, but the flavors still really pop. Give it a shot when you don’t have a lot of time on your hands and still want a great meal.

Seeya ‘next year’ guys 😉

Lime Glazed Chicken


Recipe Courtesy of Great American Recipes

Print

Ingredients

  • 4 boneless, skinless chicken breast halves (about 5 oz. each)
  • 1/4 cup honey mustard
  • 1 tbsp. finely grated lime zest
  • 1 tbsp. lime juice
  • 1 tbsp. honey
  • 1 tsp. minced garlic
  • 1/4 tsp salt
  • 1/4 tsp. black pepper

 Directions

1. Preheat oven to 350°F. Lightly spray an 11 x 7 inch baking dish with nonstick cooking spray.

2. Place the chicken in the prepared baking dish. Combine the mustard, lime zest, lime juice, honey, garlic, salt and pepper in a small bowl.

3. Brush half of the glaze over the chicken. Bake, brushing with the remaining glaze occasionally, until the chicken is cooked through and the juices run clear when pierced with a knife, 25-30 minutes. Serve.

Sambal Chicken Skewers

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So, I have a confession to make.

I’m a really bad griller. It’s true. If you ask me to grill you something, I am probably, most likely, almost definitely going to mess it up.

I’m sure that the whole thing is probably easy enough to do if you’ve got a gas grill, but we only have a charcoal grill at my house and for the life of me, I cannot keep that thing hot enough to cook the food. Don’t get me started on using smokers and special types of wood and all those other fancy doohickies (did I spell that right? I don’t think I did.)

I remember one Memorial Day a couple of years back where I tried to help my Mom grill. When we couldn’t keep the coals hot enough, we finally got the idea in our heads that we needed something to feed the flames since the coals obviously weren’t cutting it.

Don’t ask why, but for some reason, we decided to go with old newspaper.

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Well, it got the coals hot enough, for sure. It all just started going south AFTER we put the meat on the grill…and the newspaper started flaking and flying up all over the place, sticking to the food.

Good times, Good times.

Long story short, we ended up rinsing off the meat and just finishing it all in the oven and slow cooker that day. But it still served to teach me a very valuable lesson: I’m NOT a griller. At least not now. Maybe one day I’ll just sit down and force myself to learn. I could also just find a guy to date who knows how to do it and just leave all that grilling business to him. Either one would work.

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I say all of this because it’s very frustrating for me when I see or find a recipe that I would reeeeeeeeeally like to try, but it’s supposed to be grilled. My culinary shoulders give a little slump every time I see that and I just think,

“What? It’s supposed to be grilled? But…but…I don’t know how to grill. I suck at grilling. How am I supposed to do make this if it’s supposed to be grilled? No fair!”

Most of the time, I just end up putting said recipes aside for the day that I do end up learning to grill. But not this time. This time, I just couldn’t put it aside. I wanted to make this recipe, darn it. And I didn’t want to let grilling get in the way of me and my food.

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Bon Appetit is such a dangerous website for me. I can browse it for 5 minutes, and suddenly I want to cook absolutely everything I see there. That’s what happened with this recipe. I saw it, and I just knew, people. I knew I had to make this, come hell or high water.

I may not know how to operate my charcoal grill…but my oven? She and I are on very good terms with each other.

I made this recipe work for me, people. And really, I’m so glad I did. Because grill or no grill, it’s really so friggin delicious. The marinade is what really makes the flavors pop. The rice wine vinegar gives a slight tang and acidity to the chicken that is somehow tempered by both the saltiness of the fish sauce and the sweetness of the ginger and brown sugar. The hot chili paste doesn’t bring as much heat as you would think it would- I would describe it more as more of a smoky flavor. The Sriracha is where the heat comes in, sneaking up on you in the back of your throat even after you’ve swallowed the chicken. I’ve eaten a lot of chicken breasts and I’ll be the first to admit that it’s not easy to inject them with much flavor. But this really does do the job.

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I did make some modifications to this recipe for my own purposes: first, I obviously baked them in the oven rather than grilling them. But the original does call for them to be grilled, I can see how they would taste even better if they were. So if you’re good at grilling, then by all means, go for it. Second, rather than just putting the marinade on the meat the same day as cooking, I did let them it sit overnight in the fridge, just to make sure all the flavors would fully permeate. However, if you’re in a hurry this isn’t necessarily mandatory. Third, the original recipe called for you to take the used marinate, bring it to a boil over the stove, then brush it over the finished chicken.

Yeah…I just couldn’t bring myself to do that. I know that boiling the marinade is ‘supposed’ to take the bacteria out of it. But my paranoia and just the idea of eating something that raw, uncooked chicken sat in made me feel queasy. I just re-made the whole marinade and warmed it up over the stove. That way I don’t have to worry that I’ve poisoned myself and my family.

So, Grill. We managed to avoid each other once more. Perhaps we shall meet one day- but that day is not today.

Guys, I give you…Sambal Chicken.

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Sambal Chicken Skewers

Recipe Adapted from BonAppetit.com

Ingredients

  • 1/2 cup (packed) light brown sugar
  • 1/2 cup unseasoned rice vinegar
  • 1/3 cup hot chili paste (such as sambal oelek)
  • 1/4 cup fish sauce (such as nam pla or nuoc nam)
  • 1/4 cup Sriracha
  • 2 teaspoon finely grated peeled ginger
  • 1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch–2-inch pieces
  • Sesame seeds, optional
  • 8 bamboo skewers soaked in water at least 1 hour

Directions

1. Preheat oven to 350 degrees.

2. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer.

3. Line a sheet pan with aluminum foil or parchment paper, and place a wire rack over it. Spray rack with non-stick cooking spray. Lay chicken skewers on rack and bake in oven for 25-30 minutes, until chicken reaches inner temperature of  165 degrees.

4. While chicken is baking,make a second batch of the marinade and warm in a saucepan over the stove.

5. Brush sauce over finished chicken and sprinkle with sesame seeds.

Triple Dipped Fried Chicken

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There are a select few places in my hometown to go if you want to get good fried chicken.

I hope I’m not stepping on anyone’s toes when I say this, but Kentucky Fried Chicken does not happen to be one of them. While I personally don’t think that their chicken is nasty per se, I don’t feel like it’s as good as it used to be in the early 90’s. Ever since KFC tried to ‘keep up’ with the other fast food chains and their ever evolving and growing menus and adding a bunch of other extraneous stuff, I feel like their chicken has suffered in quality. I understand that businesses want to keep up with the Joneses. However, when you’re good at one particular thing, sometimes you just need to stay in your lane, you know what I mean?

When I was a freshman in high school, my city got our first and only Popeyes Chicken- and you would have thought that the Pope had come to town. For two solid weeks, that place was absolutely packed to the max, with the line for the drive through going clear down the street. Not that it was unjustified- Popeyes chicken is  a major step up from KFC in terms of quality in general, and their biscuits are to die for. However, that furor died down and these days, while the chicken is still usually pretty good, there are some days that are largely hit and miss.

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There used to be two Ponderosas in my city as well, and while I’m not a huge fan of buffet food, I will say that their chicken wings/drumsticks were very delicious.However, they’ve both closed now so that point is kind of irrelevant at this point.

 We have a business down the street from my house that serves up chicken, gizzards and standard Southern sides. The food is pretty decent, however I was put off the last time that I went there this past winter and saw that the owner was so cheap that he didn’t turn the heat on and the employees were working in their coats just to stay warm. Not only does that strike me as unsanitary, but I was appalled at the idea of an owner that would force his employees to work in those conditions. Haven’t been back since, suffice to say.

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As decent as those other places are, everyone in my city knows that the best place to get fried chicken, is (rather ironically) a fish market. Inside, it’s a room of glass display cases filled with various fish to buy whole and fresh. In addition to the fish, they also for some reason have a whole array of Southern style food that they make to order in the back. The place is kinda small. And being a fish market, it stinks. However, it does serve the best chicken you’re going to get in the city. It’s so good, that nobody even calls it by it’s true name. It’s gained a catchy little nickname over the years instead: “Crack Chicken”.

Yep. I’m not kidding.

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Maybe I should have added a caveat to the beginning of this post: there a select few places to go in my city to get good  fried chicken if you’re going out to eat. If you want the best fried chicken period- well, not to blow my own horn or anything but…then you need to come to my house.

I make really, really REALLY good fried chicken, guys. It’s just the truth. I’m not a fan of how messy and greasy it can get sometimes, and it did take me a while to learn, but once I did, I really hit my stride.

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Good things come in 3’s, right? I don’t know anyone that would disagree with that when it comes to triple dipped fried chicken.The skin is the best part; the crispier the better. So with a triple dip, you better believe this chicken is the real deal when it comes to the crunch. I made this chicken for my family as part of an authentic Southern meal alongside these Hushpuppies. It was a hit. But c’mon: triple-dipped fried chicken? How can you go wrong there?

I’m taking these to Angie’s Fiesta Friday #30, party this week, co-hosted by Margy @La Petite Casserole . Hope to see you all there 😉

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Triple Dipped Fried Chicken

Recipe Courtesy of Allrecipes.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 3 cups all purpose flour
  • 1 1/2 tablespoons garlic salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon poultry seasoning
  • 1 1/3 cups all purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 egg yolks, beaten
  • 1 1/2 cups beer or water
  • 1 quart of vegetable oil, for frying
  • 3 pounds of boneless, skinless chicken breasts, cut into pieces

Directions

1. In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, smoked paprika and poultry seasoning.

2. In a separate bowl, stir together 1 1/3 cups flour, salt,1/4 teaspoon of pepper, egg yolks and beer. You may need to thin with additional beer if the batter is took thick.

3. Heat the oil in a deep-fryer to 350°.Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.

4. Carefully place chicken pieces in the hot oil. Fry for 15 t0 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

 

Chicken Stir-Fry

ChickenBroccoliStirfry1 Tagged

Any Game of Thrones Fans out there?

I  certainly hope so. It’s an AWESOME show. If you haven’t seen it, then you’re just really missing out. Whenever I’m asked by non GoT fans what it’s about, I’d say that it’s basically a medieval series with dragons and a whole lot of drama. A bunch of people are trying to sit on a throne of a kingdom and the schemes and plans by which they all attempt to do so really resembles a dark kind of game. That’s a really watered down version of a summary of course, but I would’t want to give anything away to any of you out there that still may be on the fence of checking it out or not.

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Just in case you needed that extra push to getting around to it, then here it is, direct from me to you: watch the show. The hype is not just a hype. It’s real. It’s justified. Jess from Cooking is My Sport said so.

So what does GoT have to do with this post? Well, not much to be honest. The truth is that last night when I was watching the long-awaited season 4 premiere, it suddenly occurred to me that I had wanted to do a GoT themed recipe series for the blog, ideally the week before the return of the show. Obviously, that’s not gonna happen anymore. I lost track of time. I forgot about that goal. Whatever. However, that’s not necessarily going to completely kill the idea. I think I still want to try to do a GoT-week on CIMS. Maybe I’ll make it so that I post a recipe dedicated to the show every Sunday until the season finale. Ambitious, maybe, but I think still pretty cool The next step will just be to get together a recipe collection. You guys can feel free to give me suggestions as to what foods you’d like to see that remind you of the show, I’m feeling pretty open to anything.

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Anyway, back to today’s post. I was at the store grocery shopping with my mom and she said she wanted stir-fry for dinner.  It’s not too difficult a request, so I gave it a go. Stir-fry’s really one of those easy dishes that don’t take a huge amount of effort, but yield results that are out of this world, provided you can get your seasonings right. (Of course,) I went with chicken as the protein and threw in some other stuff as well.  paired it with these DELICIOUS Sesame Glazed Sweet Potatoes, and it made an awesome meal.

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I’ve noticed that I keep posting a lot of Asian-themed cuisine on the blog. That’s kinda interesting to me, as Asian isn’t even my favorite ethnic cuisine- (it’s Lebanese/Middle-Eastern just in case you were curious). However, I’ll run with it. I think the results are coming out okay, don’t you?

Don’t forget to leave me your GoT menu suggestions: the more I think about it, the more determined I am to do this. I think it’ll be really fun 😉

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Chicken Stir-Fry

Recipe Adapted from Pat and Gina Neely

CLICK HERE FOR PRINTABLE VERSION 

Ingredients

  •  2 tablespoons soy sauce
  •  1 tablespoon orange juice
  •  1 tablespoon light brown sugar
  •  1 tablespoon rice wine vinegar
  •  1/2 tablespoon cornstarch
  •  1/2 tablespoon sesame oil
  •  1/2 to 1 teaspoon red pepper flakes, or more if desired
  •  1 tablespoon peanut oil, plus more as needed
  •  1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
  •  2 tablespoons peeled and chopped fresh ginger
  •  4 cloves garlic, minced
  •  4 green onions, sliced
  • 4 cups broccoli florets, pre-cooked

Directions

  1.  In a small bowl, whisk together the soy sauce, orange juice, light brown sugar, rice wine vinegar, cornstarch, sesame oil and red pepper flakes. Reserve.
  2.  Set a wok over medium-high heat and coat with 1 tablespoon of the peanut oil. When the oil shimmers, add about half of the chicken thigh pieces. Stir-fry until the chicken is fully cooked through, 3 to 4 minutes. Transfer to a plate and repeat the process with the remaining chicken thighs.
  3.  Add enough peanut oil to the hot wok to coat the bottom. Add the ginger, garlic and green onions and stir-fry until fragrant, about 1 minute.
  4.  Add the chicken back to the wok along with the broccoli florets and stir to warm through.
  5. Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds. Transfer to a serving bowl and serve with rice.

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Maple Chicken

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Have any of you guys ever come across a recipe on television, in a magazine or cookbook and been super excited to try it out, then looked at the ingredients list and did a little sigh inside. Not because you thought that the recipe looked too difficult, but because one (or maybe even more than one) of the ingredients was just a liiiittle bit more pricey than you were willing to pay? That happens to me quite a bit, especially in some of my more ‘swanky’ cookbooks, or also in recipes from the ‘swanky’ chefs.

I did a quick Google search of some of the more common ingredients that I see in recipes that I really want to try, but haven’t as of yet because my wallet is still giving me a resounding “No, Jess!”

  • 1 Gram of Saffron: $8.95 , 2 Grams of Saffron: $13.00, 1 Ounce of Saffron: $58.00 (I get it: a little of this stuff goes a long way, but come ON!)
  • 2 Vanilla Bean Pods: $9.95 (I know that the comparison of vanilla beans to vanilla extract is like comparing cubic zirconia to diamonds. I also know that $9.95 is enough for me to buy two jars of vanilla extract that will last me more than just two uses.)
  • 8 oz. Pine Nuts: $12.63 (No. Just…just no.)

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While for the most part, I’m  willing to remain frugal on certain ingredients, there are others that I’m willing to be more flexible about- it all depends on the day and what kind of mood I’m in, honestly. If I’m caught on a good day, I’ll probably be more willing to splurge. If I’m having a bad day, then Scrooge is my middle name.

Confession alert: I’m one of those idiots that usually buys and settles for the cheap ‘syrup’ from Hungry Jack, Aunt Jemima or Log Cabin when eating her pancakes and waffles. I know, I know. Feel free to pelt me with tomatoes for that one. I deserve it. But here’s the thing: maple syrup- the REAL Grade A and B maple syrup, isn’t cheap where I come from. I’m talking a bare minimum of $10.00 dollars for a 12 oz bottle. And if you want to buy it Organic? An automatic average of $10-$15, and that’s only at the general grocery store. The Better Health store thinks they have the right to charge $20.00. It’s rough out here in these Lansing streets, you guys just don’t know.

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Maybe some of you are thinking: “Well , gosh Jess, isn’t 12 oz enough to eat with waffles/pancakes?” My answer would be, maybe if I lived by myself. But I don’t. I live with a whole house full of other people who happen to share my habit of dousing her pancakes or waffles in puddles of syrup. When there are three other people that are doing this at the table, that 12 oz bottle of maple syrup doesn’t last very long. So typically, I just don’t buy it.

However, I recently had a very good day where I was smiling and feel like a Super Foodie and I happened to come across this recipe when brainstorming what I was going to cook for dinner. Long story short, I suckered myself into buying a $12.00 bottle of maple syrup. On the way home, I consoled myself with the thought that so long as I reserve it for very important recipes (and not just for my pancake/waffle baths), it was a worthwhile investment.

After eating this dish, I strongly second that consolation. And third it. And fourth it.

Real maple syrup is worth the money, if only to make Maple Chicken. I’m Jess(ica) and I approve this message.

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Maple Chicken

Recipe Courtesy of Great American Recipes

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  •  6 skinless, boneless chicken breasts (about 6 oz each)
  •  1 tbsp vegetable oil
  •  1 tsp paprika
  •  1 tsp salt
  •  1/2 tsp. cinnamon
  •  1/2 tsp ground cumin
  •  1/2 tsp. dried tarragon
  •  1/2 tsp. black pepper
  •  2 tbsp maple syrup
  •  1 tbsp. butter, melted

 Directions

 1. Preheat oven to 400°. Spray a baking sheet with nonstick cooking spray. Place the chicken on the prepared baking sheet and brush with the vegetable oil.

2. Combine the paprika, salt, cinnamon, cumin, tarragon and pepper in a medium bowl; mix well. Coat the chicken evenly with the paprika mixture and bake for 15 minutes.

3. Combine the maple syrup and butter in a small bowl. Brush half of the mixture evenly over the chicken, return to oven and bake for 5 minutes.

4. Turn the chicken over and brush with the remaining maple syrup mixture. Bake until juices run clear when the chicken is pierced with a knife, about 5 minutes longer. Serve hot.

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Roman-Style Chicken

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If you guys have read my ‘About’ page, then you already know that I’m a self-professed Food Network addict. That was not an exaggeration. I definitely am. The default station that I always turn to on my television is Food Network. I know all of the tv personalities and their shows. I splurge and buy the Food Network magazine every single month. I’m also a member of their website and frequently save and try recipes that I see on TV or see online. One of my goals for the blog is to have a themed recipe series for each one of my favorite Food Network stars, where I only cook about 3-4 of some of my favorite of their recipes and share them with all of you. It’ll happen. I’m determined. Stay tuned.

Roman Chicken4Tagged

One day I was perusing the Food Network website for ideas of what to do with the standard package of chicken breasts that I bought from the grocery store (that I always end up buying every week). There was a side bar that showed the current most popular/saved recipes at present. One of them was given 5 out 5 stars and had 1,151 reviews. It was a recipe called Roman Chicken from Giada de Laurentiis.

Roman Chicken2Tagged

I literally couldn’t find anyone that said anything negative  about this recipe. Everyone on Food Network’s website said that it was just awesome, and even better (and perhaps most importantly), I had all of the ingredients to make it already on hand in my kitchen/pantry. So I gave it my best shot.

Roman Chicken3Tagged

I  love when I decide to try a completely new recipe and it turns out exceeding my expectations, and this chicken was definitely one of them. I usually don’t care much for Italian-style food, but I could eat this dish all day long. The name is so befitting of it, as it really reminded me of a rustic Tuscany evening. The sauce is super flavorful and it just screams to have a loaf of crusty, Italian-style bread on the side to dip it into- which I also happened to have on hand.

This is an easy dish, but it’s also one that I would serve to guests or a significant other to impress. Moral of the story: when not in Rome, make Roman-Style Chicken and you just may feel like you are.

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Roman-Style Chicken

Recipe Adapted from Giada de Laurentiis

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 6 boneless, skinless chicken breasts
  • 1/2 teaspoon salt, plus 1 teaspoon
  • 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
  • 1/4 cup olive oil
  • 2 red bell peppers, sliced
  • 3 ounces bacon, chopped
  • 2 cloves garlic, chopped
  • 1 (15-ounce) can diced tomatoes
  • 1/2 cup white wine
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh oregano leaves
  • 1/2 cup chicken stock

Directions

1. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.

2. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

3. Keeping the same pan over medium heat, add the peppers and bacon and cook until the peppers have browned and the bacon is crisp, about 5 minutes.

4. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan.

Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes. Serve.

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