Tag Archives: chicken

A Dark and Stormy Dinner



The hiatus over the last week was not by choice, but rather by the consequences of lightning striking the transformer next to my house. I had just put my journal on the cat perch to let some gesso dry, when I took that picture while watching the storm. It wasn’t even five minutes after that that the lightning struck. I watched as my surge protector that connected my iMac desktop, Wii, and television went up in blue sparks, nearly catching the curtains on fire. We were in total darkness.

About two hours before, I’d decided to roast a whole chicken in a beautiful curry rub with some chunky tomatoes and onions. It had looked so pretty.

I kept my fingers crossed that it had cooked through completely. I was thrilled to discover that it had cooked up perfectly, and I would at least have a delicious meal of curried chicken even though the power was out.

It was then that I realized that I had no way to cook my rice in the house. My rice cooker would be absolutely useless without any power. I had to take a less convenient method…the grill.

It took FOREVER to boil…especially when dad wanted me to fix a pot of corn on the cob as well. Well, daddy and Jenks had to wait anxiously for awhile inside the now overly warm house.

Eventually though, the meal was able to come together. I can’t even explain how good that curried chicken tasted with the tomatoes and onions over rice. Simply delicious.

….Even if we did have to eat by a modern candlelight….

We were without power for a few days, and luckily nothing on my surge protector got fried. We weren’t so lucky elsewhere in the house. We lost the modem and router (why I haven’t been able to post), my mother’s iMac and printer, and our kitchen tv. It could have been a lot worse. I’m just happy to be back now.


Unforgettable Fried Chicken


This past Saturday, my lovely mister and I decided to make some fried chicken for ourselves and my family. I must say, he has shared a secret to the best breading I have ever tasted, and I feel the need to share it with you. It’s so deliciously simple too.

Equal parts flour and cornmeal
A couple table spoons Old Bay
-Here’s the secret- Instead of just dipping it in the egg wash, then the dry mix, then frying — DOUBLE DIP! Return it to the egg wash and then the dry mix for another coating.


I adore frying in cast iron. Can’t get enough of it.

I also suggest stuffing your chicken with delicious goodies. He butterflied this piece open and tossed in some pepperjack cheese before frying.


We wound up with a huge plate of yumminess. Absolutely delicious!


I wish I had taken a picture of the Memorial Day meal we made. We bought some mini party buns and made tiny burgers (that really weren’t tiny at all) that were stuffed with either cheddar and bacon or mushroom and swiss. Unfortunately, by the time we finished grilling, I was so hungry that I forgot to snap any pictures.



I haven’t posted in way too long, and I have so much to get caught up on. I worked my entire break so what little I did do that I wanted to post about, I was often too tired to go through the process of uploading and posting. I’m pulling myself out of that funk tonight though. I’m going to devote this to one heavenly meal I made this week. Beware, this entry will be image-heavy with what my buddy Donn likes to call “food porn”.

Being Greek, I am naturally drawn to Greek dishes and flavors. I live for roasted lamb, spanakopita, dolmades…and so on. Unfortunately, this area is not familiar with the best cuisine the world has to offer, and therefore, there’s no place within probably a hundred miles offering quality Greek food. So usually I end up making my own or infusing Greek flavors into other dishes – Greek Lasagna, anyone? That was a real winner. So when I had a large amount of chicken breasts to prepare, I decided to do a little experiment in a Greek ingredient stuffing. One of the things I adore most are kalamata olives. Often, as a snack I will eat a whole bowl of them covered in Feta cheese. Although they are pricey, they are worth every penny.


Nom nom. Anywhooo….I started by making a stuffing of sauteed mushrooms, chopped kalamata olives, cooked spinach, and feta cheese. Slice the chicken breast as if you are going to butterfly it, but don’t cut all the way through on the ends.


You will need to secure the chicken with toothpicks during baking so that the stuffing doesn’t run out.


I made a quick sauce with chopped tomatoes, some Greek seasoning, and the spinach that I had leftover from making the stuffing. I also topped it off with more of the feta cheese.


Popped those lovelies in the oven to bake, and I started on a couple side dishes. Greek seasoned fried potatoes and some zucchini with a dash of the Greek seasoning I used on the potatoes.



About an hour later, I pulled this out:


…and served over top of spaghetti noodles.


It looked MASSIVE on the plate. It truly was a ton of food. Very difficult to finish all of it but it was great to the last bite.


…and check out that yummy stuffed center…


It was heavenly, as Greek food always is. 😉

I cook with wine…but it doesn’t always make it into the food ;)


A very, very busy evening in the kitchen!
I ended up trying out a new recipe and also using an old faithful to make a ton of food (and leftovers) for my parentals and myself. I love getting to bring a ton of food back to school after a weekend at home. First, let me share with you the new recipe for….*drumroll* Oriental Chicken Lettuce Wraps!!


I have been craving these since I first devoured some at P.F.Chang’s a few weeks ago. I did my best to find a good copycat recipe similar to how the restaurant prepares them. I mostly followed this recipe exactly – with only a couple exceptions – I left out the sesame oil, as it is near impossible to find in this area. I also doubled the amount of stir fry sauce. This recipe was so cheap and easy, since I already had most of the ingredients in the fridge.

3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4 -5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Prep Time: 10 mins
Total Time: 25 mins

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you’re ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce”cups”.
16. Top with”Special Sauce”.


These are quite possibly my new favorite snack. Even Dad enjoyed them, and normally this wouldn’t be his ideal meal.

Moving on, we had a ton of shrimp mom wanted used, and I also had leftover chicken from the mega-pack we bought on sale for the wraps. I decided to combine the two in my old faithful recipe of chicken and shrimp fettucini alfredo. I’d share the recipe, but honestly I do this one just based off of what looks right. 🙂


It feels great to be back in the kitchen again. I have a long break coming up soon, so hopefully I’ll be able to experiment a bit more.