Category Archives: chicken

Citrus-marinated chicken thighs (via Bon Appétit magazine)

I recently got an issue of Bon Appétit mazagine from my mom and was immediately drawn to a delicious picture of chicken. I flipped a few pages and found the recipe, then decided I was making it for dinner. In two days. Here are the results! The recipe can be found on their website, where you can view the ingredients and recipe.

However, I wanted to share this with all of you through step by step pictures. I find they can be helpful when cooking. The only change I made from the original recipe was that I used green onions instead of scallions, but let’s be honest… I don’t see a difference. Sorry if I’m not enough of a food snob to care. Still delicious. Enjoy!

INGREDIENTS

1 bunch scallions, thinly sliced
1/2 bunch cilantro, leaves and tender stems only
2 garlic cloves, chopped
1 teaspoon finely grated lime zest
1 teaspoon finely grated orange zest
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup reduced-sodium soy sauce
2 tablespoons vegetable oil
1 tablespoon kosher salt
2 pounds skin-on, bone-in chicken thighs

Recipe

  • Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse purée forms. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes. (I did ~2 hours)

before pulsing

pulsed

in bag

  • Preheat broiler. Remove chicken from marinade and place, skin side down, on a foil-lined broilerproof baking sheet; discard marinade. Broil chicken until lightly browned, about 5 minutes. Turn; continue to broil until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 12–15 minutes longer. Serve chicken with reserved marinade and scallions.

skin down

skin up

skin up cooked well

one portion

This is wonderful, especially in the summer! My mom pointed out that it could also be grilled, if you’re not into using the broiler. They also go well with popsicles for dessert, like these blueberry-banana-yogurt pops I made recently, using this popsicle mold, which is awesome. I was inspired to buy it after seeing this post about 33 popsicle recipes on Buzzfeed.

blueberry popsicles

Hope you enjoyed the chicken recipe, and try it yourself! It’s easy, fairly quick, and tastes amazing. Also, go ahead and check out Bon Appétit magazine or their website if you’d like, because they have plenty of recipes that I know I’ll be checking out from time to time.

Post and photos by: Melissa

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Post-classes: Vacation Day Eight Part One (Tampa: Lettuce Lake park, Bangkok Jazz)

On day eight we headed out early from our hotel and over to Lettuce Lake Park, where I had heard we could possibly see alligators. And we did! We spotted two small alligators over the course of the boardwalk, about 3 feet in length, in different spots. We also saw a large variety of birds and at least one turtle.

lettuce lake park

don't mess with alligators

tree

boardwalk

walk it

 

all the birds!

pretty water

bird

other bird

swampy

Do you see the gators in the next two pictures?

one

other gator

plants n stuff

After that we went to lunch at Bangkok Thai. I ordered the fried rice, and we also got a steak salad and a seafood dish. Mine was the best of the bunch. The Thai iced tea was also delicious and very refreshing before we started our drive back north toward Tallahassee. It was located in a cute pink building, called a victorian village.

victorian village

building

thai tea

Our lunch also came with soup.

soup

Bangkok jazz also has live music once a week, check them out online.

stage

steak salad

seafoods

my rice!

Post & photos by: Melissa


Post-classes: Vacation Day Two (Atlanta: zoo, cyclorama, Rosebud)

Let me just say that I would NOT recommend staying at the Atlanta Holiday Inn Conference center across from Turner Field. Because they will close your street and it is NO FUN to navigate around. 😦

However, we did have a decent day today up to that point. We went to the zoo, ate lunch there, and then went to the Cyclorama and the rose garden at Fernbrook before having dinner at Rosebud, which was great! We also stopped by the Lenox Square mall which was really nice. Allow me to share the high points of our day so I can focus on the positive. 🙂

Although it’s hard to do so because my whole post just got deleted. BUT I’LL TRY AGAIN. I began by saying that we saw flamingoes at the beginning of the zoo, were able to feed birds seed sticks, and the highlights for me were the warthogs, the petting zoo for the goats and of course, hands down, the giant pandas which I understand are on a semi-loan from China, which includes some kind of breeding agreement. They also had a nice reptile house and lots of other birds.

Zoo Atlanta!

flamingoes

meerkats

rhinocerus

pancake tortoise

snake

birdy

pandassssss

look at this

papa!

warthogs

warthogs

giant!

tortoise

goose

raaaaaa

goat family

cutie pie

And then we went to the Cyclorama, which has its main feature as a giant oil painting circling the room (the world’s largest oil painting) which depicts civil war battles and a museum featuring artifacts. It was cool and I would recommend it. There was a bit of construction going on. Both of these are right near Grant Park.

cyclo

cannons away

Then we went to Fernbrook which was a kind of science museum, but we just went to peek at the rose garden. it was lovely and I would definitely go back. It’s a peaceful kind of place with some benches.

one

two

three

four

We went to dinner at Rosebud afterward, which was in a very pretty neighborhood with lots of brick houses by Emory University. Some of the gorgeous houses turned out to probably be frats but others weren’t and they were all lovely to admire.

plate

insides

menu of entrees

We had the special appetizer of lobster fondue, which featured toasted bread (delicious) with a lobster and butter sort of sauce that you could dip it in. It was great. The three dishes we ordered were the duck, the shrimp & grits, and the chicken.

lobster

duck

chicken

We also split a lovely pecan dessert.

dessert menu

dessert

And that was a great end to the evening! If only it had been the end. Mom and I did go speed shopping (without purchasing anything) at Lenox Square, but it was not worth the godawful traffic mess that awaited us outside our now one-way hotel street across from Turner Stadium. Again, do not recommend fighting baseball traffic. Tomorrow, THE AQUARIUM. If this post seems rushed I apologize, the internet here is also horrible (maybe due to use being in the 7th floor) so I made this in the lobby after 11 pm. Hope you enjoyed anyway. 🙂

Post & photos by: Melissa


Easy panko-breaded chicken

This is just a quick, simple dinner idea for any cut of chicken (leg, breast, thigh, wing, etc) you happen to have an excess of. All you need is your choice of chicken, some egg, flour and breadcrumbs. Parmesan cheese might be a nice addition and this can be served with pasta, rice, veggies, or any other side of your choosing. You can also salt and pepper the chicken but I didn’t find that necessary.

Ingredients:

~1 pound of chicken (I used chicken breast)
3/4 cup of breadcrumbs
1 egg
1/2 cup of flour
Oil for cooking

Recipe:

1. Pound your chicken out to tenderize it with a tenderizer or the back of a small frying pan. 

2. Set out a plate of flour, a wide bowl of egg (mixed), and a plate of breadcrumbs. Dip each chicken piece in the flour, coating both sides, followed by the egg and then press in the breadcrumbs.

flour

egg

breadcrumbs

breaded woooo

3. Coat a pan in oil so it covers the bottom about 1/8-inch to 1/4-inch. Place each piece of chicken in the pan and cook until golden-brown and crisp and then flip to cook the other side. Remove from oil and place on paper towel-ed plate to cool. Enjoy!

delicious

Post & photos by: Melissa


Chicken Teriyaki

Here’s my attempt at chicken teriyaki. First attempt, so don’t judge too harshly! As an introduction to this post, let me say that chicken teriyaki is possibly my favorite food. I have 2 favorite restaurants to get it from, but I am very far from them, so I attempted to make some on my own. Let me very honestly admit that I couldn’t get it perfect, but that will not stop me from trying, and if you haven’t had the amazingness that I’ve experienced, this teriyaki may satisfy you just as much. Here is a picture of what I was attempting:

so perfect

This is the chicken and gyoza from Teriyaki Garden. I love this place. But enough about the inspiration. I used this recipe .

Ingredients:

Sauce (would also be good as a marinade)
1/3 cup mirin
2 Tablespoons low-sodium soy sauce
1 Tablespoon sugar

Chicken:
~1 lb. boneless chicken breast or thigh (If using breast, as I did, pound out with meat tenderizer or pan to flatten prior to using. Mine was also skinless, but chicken with skin would be crispier.)
Salt and pepper
Oil

Recipe:

1. Add all sauce ingredients to a small sauce pan, stir, and let come to a boil.

pan ingredients

2. Upon boiling, reduce heat to simmer, and simmer until ingredients have thickened into a sauce. Remove from heat.

3. Heat large pan with oil to medium/high heat. Salt and pepper your chicken.

here's my chicken

4. Add chicken to pan. You’ll want to space it better than I did mine. I adjusted it after the picture.

chicken in the pan

5. Allow to cook ~3-4 minutes, browning on one side. Then flip.

so nicely browned

6. Once chicken has browned on both sides, remove from pan.

all cooked up

7. Slice chicken into strips and pour sauce over it. Serve with your choice of sides (I would’ve chosen rice and gyoza if available) and enjoy!

lovely teriyaki sauce

ready to eat!

Notes for recipe adjustments: Grilling may get your chicken closer to the texture I was trying to achieve, but I do not have a grill. The sauce was almost spot on,  I couldn’t tell if it was different because of the ingredients or because of the chicken not being similar enough itself. Chicken thighs may be more tender and produce a better result for the chicken overall, so I will try this in the future. This chicken was a bit drier than the restaurant chicken, and I will experiment with 1. chicken thighs and 2. grilling, when possible in the future.

Post and photos by: Melissa


Simple dinner: Spaghetti, chicken sausage & veggies

Hello everyone!

It’s been a while hasn’t it? I haven’t been cooking as much as I’d like, but I did make dinner tonight and it was super simple but still delicious (and really aren’t those the best dinners?) so I thought I would share it. The ingredient amounts are going to be what I used, when I cooked it for myself, so adjust accordingly.

Ingredients:

Spaghetti (or other pasta) noodles
Chicken sausage, full cooked (your desired amount, or 1 per person on average)
A handful or two of spinach leaves
A few cloves of garlic, minced
A few small grape tomatoes
A small amount of olive oil to sauté
Grated Parmesan cheese (desired amount)
A dash of pepper

(Optional: Add additional items like mushrooms, bell peppers, onion, etc.)

Recipe:

1. Cook your noodles.

boiling pasta

 

2. Chop your sausage, tomatoes, chicken sausage, and any other additional items that you’ve chosen.

3. Add your olive oil to a medium-heat pan and sauté garlic, then add your chopped chicken shortly after.

chicken sausage and garlic

 

4. Add your chopped grape tomatoes.

tiny tomatoes

 

with some little tomatoes

 

5. Add your spinach and some black pepper. Sauté until medium-green in color and soft.

spinachy

 

6. Stir to incorporate ingredients.

all together now

 

7. Add cheese and let it melt!

cheesy

 

Melty!

 

8. Add on top of your noodles and enjoy!

all done

 

yum!

 

I really liked my chicken sausage, and I thought I’d show you the brand that I bought, just in case you were interested:

chicken-y

 

I don’t usually eat chicken sausage but I never imagined it’d actually taste good. This dish is actually a variation on something I’ve done in the past, which was exactly this recipe but without the sausage and cheese and tomato, and with the addition of red pepper flakes. There are endless possibilities.

Post by: Melissa
Photos by: Melissa


Portage Bay Cafe (Brunch) & Hiram M. Chittenden (Ballard) Locks

I went to Ballard recently(ish) to get brunch with my mom at Portage Bay Cafe and generally just walk around and see the area, while I was home for the holidays. We’ll start with the brunch (which was amazing) and move onto the Ballard Locks which I don’t recall ever visiting before this.

Portage bay French toast - Grains

Eggs to the end of page one

1/2 of menu back

2/2 of menu back

this is one of the walls

My mom and I both decided on egg dishes, though she was tempted by the French Toast. We wanted the toast and potatoes that came with the egg dishes.

I got the chicken sausage scramble, with sundried tomato + chicken sausage, red pepper pesto, roasted fennel, shiitake mushrooms and manchego cheese. It was so good and full of different flavors. It was a little bit spicy because of the sausage and a little bit salty and sweet because of the pesto, mushrooms, and cheese. So GOOD. i also liked the potatoes, though I did salt and pepper them a bit.

chicken sausage scramble

My mom got the Italian omelette, with fennel-spiked Italian sausage, fresh basil, Ladysmith cheese, tomatoes and sautéed mushrooms. She really liked it also and her potatoes are hiding under her toast.

mom's plate

After brunch we headed to the Ballard locks which were almost literally just around the corner. Just click on the name there for some background information, provided by those who I’m sure would do a better job than I. Essentially the locks modify/regulate water levels to allow ships safe passage between Puget Sound and Lake Union/Lake Washington. There’s also a fish ladder with a viewing area to allow spectators to stare at the fish.

The sign for the Locks

welcome!

Time for some garden shots.

welcome to the nursery

words about the garden (sorry for quality)

nice little garden-y place

the gate

we welcome you

garden plants

cool plant stuff

Back to the fish/locks/ladder/etc.

Going with the flow

the water comes from above

and comes out down below

Hiram himself

and a reproduction

that's quite a pickle

so many fish

now for the fish ladder

but wait, there's art!

the noble salmon must be recognized

and finally a chart of the fish

These last two pictures were taken indoors, in the horrible lighting of the fish ladder area. The last one was even more horrible because it was backlit. Sorry. We did see a few (about 3-4) small Steelhead while in the viewing area, but it wouldn’t have turned out on film. All the more incentive for you to visit in one of the busier months! 🙂

Post by: Melissa
Photos by: Melissa