Make this super-simple chicken teriyaki bowl recipe! It’s so quick, and doesn’t have a million ingredients. Perfect for those nights when you need something delicious, like 10 minutes ago.Continue reading
My husband pulled me aside after dinner & said “THANK YOU for remembering this bacon-wrapped jalapeÃ±o popper chicken recipe. I’d forgotten & it is SO GOOD.”Continue reading
Chicken pot pie is one of those foods I’ve always loved. It’s warm and creamy, there’s just the right amount of chicken, lots of vegetables, and a perfect crust to include a bit of in every bite, like a biscuity condiment.
But I haven’t made it in ages, because my “go-to” recipe involved canned “Cream of” soups, and bisquick-mix biscuit lumps on top.
So when my friend Katie posted pictures of her chicken pot pie preparation and my stomach started to growl, I knew I had to do something! I NEEDED to find a recipe that would work. And not *just* work… but be delicious and nostalgic while also being wholesome and healthy.
I had a bunch of bone-in, skin-on chicken breasts that needed to be used, so I threw them into the crock pot one morning, knowing that by the evening, they’d be cooked.
The meat was juicy and easy to pull off the bones, and after the kids’ bedtime, I removed the chicken, then tossed the bones and skin back into the crock pot with a splash of apple cider vinegar, to make stock overnight. And in the morning, all I had to do was strain out the bones and such… look at that gorgeous stock!
The vegetables were a mixture of things I had on hand and things I bought specifically for my pot pies, but you can really use whatever you want.
I heated about 1/4 cup of expeller-pressed coconut oil (the one that doesn’t have coconut flavor, so I use it for savory stuff), then threw in 2 diced onions. When they started to get translucent, I threw in 7 sliced carrots, 5 sliced celery stalks, and 10 cloves of garlic, minced. I really wanted pearl onions too, but the commissary didn’t have any and I didn’t want to wait until I went into town to look at other stores. So…next time.
While those were cooking, I diced 3 zucchinis. I threw them into the pan with 2 cups of peas (though I might use more next time because I LOVE peas in chicken pot pie) and a 10 ounce bag of mushrooms. Once everything was in the pan, I added a cup of chicken stock.
I let the vegetables cook for a while longer, so the stock could reduce a bit, and meanwhile, I cut up my chicken. It ended up being about 6 or 7 cups of chicken. Any chicken will work…breasts, thighs, the whole bird, whatever.
Then I dumped in the veggies and stirred it all together.
Once that was done, I started the gravy. In my search for awesome pot pie, I found this recipe by the Urban Poser, which featured a cashew gravy. It sounded amazing. Like… amazing. And while that recipe calls for raw soaked cashews, I didn’t have any and neither did the commissary.
So I searched around for similar recipes, and found that other recipes didn’t specify raw, but they would boil them for a few minutes before blending. This, my friends, is called winning.
I used the same pan I had used for the vegetables, to simplify the dishwashing, and the gravy came together very quickly. Just sautee an onion and some garlic in coconut oil, then add 5 cups of broth, 2 cups of cashews, and boil.
After it boils for a couple of minutes, blend it (I used my immersion blender right in the pan), and add pepper to taste.
Mix the gravy into the chicken and veggies, and you have your pot pie filling!
There are much “greener” ways to do this… but I’ve decided to use the foil disposable loaf pans for my freezer casseroles. They go from freezer to oven with no problems, and they’re just the right size for dinner for Anneliese and myself (then lunch for myself the next day), with the added bonus of not having to wash pans or casserole dishes afterward.
I was left with a slight dilemma about what to do for crust. Most of the paleo pot-pie recipes I had found while googling had some sort of almond flour-egg crust. Some used coconut flour, but I knew I didn’t want that flavor or texture here. I just worried that the almond flour crusts would be too dense.
When it comes to pot pie crusts, give me flaky or give me…biscuits.
And flaky is hard to come by in the grain-free world (gluten-free is easy. grain-free not so much). So I thought maybe I could lighten up the almond flour crusts with some arrowroot powder… but wondered if someone had done it before. So I googled for an arrowroot-almond-flour biscuit recipe. Real Sustenance delivered! I doubled the recipe (using butter of course, not earth balance), and used my cookie scoop to make lumps on top of the pot pies.
Just a little pat with my fingertips to flatten them, and they were ready to freeze or bake!
I put five into the freezer… just press some aluminum foil down onto the surface of the biscuit dough, so that there isn’t much air inside, then crimp the edge all around. Don’t forget to label the side with a permanent marker so you’ll know what it is in the freezer.
The other one? I baked at 350 degrees for about 30 minutes. The biscuits cooked perfectly, and the pot pie was a success. Anneliese loved it too, and she is not usually big on casserole-type foods. So this recipe is a win all around, and definitely one I’ll be repeating once my freezer stash is gone!
It was a lot of preparation at once, but I kept reminding myself that I would have many delicious warm creamy nostalgic comfort-food dinners “ready to go” afterward. Definitely worth it.
- 1/4 cup expeller-pressed coconut oil
- 2 onions diced
- 7 carrots sliced
- 5 celery stalks sliced
- 10 cloves garlic minced
- 3 zucchinis peeled and diced
- 2 cups frozen peas
- 10 ounces mushrooms
- 1 cup chicken stock
- 6-7 cups cooked chicken cubed
- Salt and pepper to taste
- 1/4 cup expeller-pressed coconut oil
- 10 cloves garlic minced
- 1 onion diced
- 5 cups chicken stock
- 2 cups cashews
- Pepper to taste
- 4 cups almond meal
- 1 cup arrowroot
- 1 tsp salt
- 1 tsp baking soda
- 1 cup butter
- 4 eggs
- 1.5 tsp white vinegar
Heat coconut oil in a deep pan.
Add onions, carrots, and celery. Cook until onions are translucent.
Add garlic, zucchini, peas, and mushrooms.
When carrots are starting to get softer and mushrooms are mostly cooked, add broth, salt and pepper.
Simmer until most of the broth evaporates.
Mix with chicken.
Heat the coconut oil in the same pan you used for the vegetables.
Add onion and garlic. Cook until the onion is translucent.
Add chicken stock and cashews.
Boil about 5 minutes.
Remove from heat and blend with an immersion blender.
Pepper to taste.
Combine Gravy with the filling.
Divide mixture into baking dishes, or foil pans for freezing.
Mix almond meal, arrowroot, salt, and baking soda in a medium bowl.
Cut in butter until everything is crumbly, almost like damp sand.
In a separate bowl, mix eggs with the vinegar.
Add eggs to the almond mixture, and lightly combine until a dough forms.
Drop biscuit dough over the top of the pot pies, and flatten slightly with fingertips.
Freeze the pot pies at this point, or bake at 350 degrees Fahrenheit for 30 minutes (They'll need more time if you made yours bigger/deeper than mine.)
If frozen, bake at 375 for 30 minutes, covered, then 20 minutes, uncovered.
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Cooking for myself and a toddler (while my husband is deployed) is SO different than cooking for all 3 of us. Especially since my husband takes leftovers to work for lunch. So I’ve been focusing on trying to make 3 categories of dinners for Anneliese and myself, to avoid eating the same leftovers for a week straight.
- Simple foods that we won’t have leftovers of at all.
- Foods that I love the leftovers of, which will provide about 1-2 extra meals of leftover.
- Bulk cooking foods that will freeze well and reheat easily later.
So I’m going to be writing up “Freezer Friday” posts each week. These posts might include…
- freeze-able recipes
- reporting back to you on how well (or not) something reheated.
- freezer maintenance
- freezer organization
- food storage
- reviews of freezer-related/storage-related products
The first Freezer Friday, today, I’m sharing a recipe with you that I made up to satisfy a nostalgic craving.
You know the processed chicken nuggets you loved as a kid, but which you won’t buy now? Maybe they have soy or bread fillers inside them… no doubt they’re filled with vegetable oil and tons of sodium. They might even have corn syrup in them. Well, these fill that gap (is that a gap?) in your healthy diet.
One recipe will make about 3 dozen nuggets, and your nugget cravings will be covered for a while!
These are grain free, gluten free, and primal (or Paleo-plus-dairy).
They’re only made of real food, and you control exactly how much of everything goes into them. I’ll give you my measurements, but feel free to change them to suit your taste, or add other seasonings.
- boneless skinless chicken, cut into small chunks — about 4 breasts, or 6 thighs (or a mixture). I used breasts only
- 1 cup of buttermilk, or milk plus a tablespoon of vinegar
- 1 egg
- 1 teaspoon onion powder
- 2 Tablespoons dried parsley
- 1/4 cup grated parmesan cheese.
- 2 teaspoons Frank’s Red Hot sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- coconut flour — about a cup
- 4 more eggs
- almond flour — 2-3 cups
- Marinate the chicken in the buttermilk at least 4 hours, or overnight.
- Drain the chicken and discard the buttermilk. Put chicken into a food processor with 1 egg, onion powder, parsley, cheese, hot sauce, salt and pepper.
- Blend ingredients with the regular blade, until a paste is formed and all ingredients are combined.
- Sprinkle coconut flour on a cookie sheet, and drop chicken mixture onto it. I used my cookie scoop to make evenly sized blobs.
- Flatten each blob with your fingers, and flip over so that all sides get covered with the coconut flour.
- Beat the other 4 eggs in a bowl, and dredge each nugget in the egg wash, then coat in almond flour. I find it easiest to do the almond flour step by putting the almond flour in a gallon zip lock bag, then tossing in a few egg-covered nuggets at a time, shaking to coat. (Please put them on a different baking sheet, instead of plopping them back on top of the coconut flour like I did. It’s annoying to have the coconut flour on the outside!)
- Bake in a preheated oven (350 degrees Fahrenheit) for 12-15 minutes. Check to make sure a fat one is cooked all the way through.
- Freeze on a cookie sheet, then vacuum-seal to save for later.
If you’re planning to enjoy some right away, you can cook those in a pan with expeller-pressed coconut oil (which is the one that has NO coconut flavor) over medium-high heat, turning every couple of minutes, for about 8 minutes total.
When reheating from the freezer, microwave until heated through. If you want your outsides more crispy, then you can lightly fry in a pan with coconut oil after microwaving. If you ask me, it’s worth the extra step.
The almond flour gives a breadcrumb-like coating, but if you prefer a more “fluffy” breading, you can use a gluten-free flour mix (like bob’s red mill) which won’t be grain-free, but will still be gluten-free. If you want a more panko-like coating, substitute pork rind crumbs (put plain pork rinds into a food processor and pulse until they’re like sand).
Are you looking forward to next week’s Freezer Friday post? What sorts of things are you hoping to see in this feature?
Fettuccine schmettuccine. Who needs pasta? Not me!
Even before I “found Primal” over 3 years ago, when I was a HARDCORE PASTA LOVER, something funny happened. I’d make a “pasta thing” which would have noodles of some sort, sauce, veggies, and sometimes a meat. Then I’d try to get more of the “good stuff” (i.e., not noodles) in my bowl when I’d go to eat some. By the end of the pot of the “pasta thing,” it was mostly just pasta. Because the good stuff had been stripped out.
So add more good stuff. And eliminate the pasta. Duh.
This is one of my favorite non-pasta pasta things. Veggies, chicken, and a cheesy creamy sauce. I make it differently every time, but here’s the basic gist of it:
Step 1) Wash and cut some veggies. Whatever kinds you’re in the mood for, or whatever is in your fridge. Cook them also. (For this one, I blanched and drained spinach’; sautÃ©ed onions, mushrooms, artichoke hearts, and bell peppers; and steamed carrots and broccoli.)
Step 2) Make some sauce. I do it a bit differently every time. This time, I melted a block of cream cheese into some really excellent gelatin-y chicken stock. Other times, I’ll add a splash of white wine and/or cream. It’s really hard to mess up, if you include some cream cheese.
Step 3) Rip up some chicken (or whatever — seafood would be really good, like shrimp/scallops/crab) and add it.
You might find yourself wondering why you bothered with pasta before.
(Leftovers reheat really well, so this is a good one to make to have for lunch for the next several days.)
You know those bacon-wrapped jalapeno poppers that are filled with cream cheese? I could eat about 100 of them at a time. I LOVE them. But I rarely make them because carefully scooping all of the seeds out of the jalapenos is a bit time consuming, and I’m always afraid I’ll get pepper juice in my eyes accidentally (though I never have).
So I decided to make them into a meal without any extra work — just one more ingredient! Chicken! Now I don’t have to de-seed 100 peppers, and I get to enjoy bacon-wrapped pepper poppers for dinner!
Bacon-Wrapped Jalapeno Chicken
- 5 chicken boneless skinless chicken breasts, cut into 3 pieces each
- 1 — 8oz block of cream cheese
- garlic powder
- onion powder
- 8 fresh jalapeno peppers
- 1 pound of bacon (the kind we buy has about 15-17 slices per pound. If you like thick bacon you may need more than 1 lb)
- Preheat your oven to 400 degrees Fahrenheit.
- Warm the cream cheese in the microwave for 30 seconds. Sprinkle in some parsley, garlic powder, and onion powder (however much you think you’ll like). Stir well to combine.
- Carefully cut each jalapeno in half lengthwise and cut or scoop out the seeds. Discard the seeds.
- For each piece of chicken, fill a pepper half with cheese mixture, place on the chicken, and wrap with a slice of bacon.
- Arrange chicken on a baking dish and bake 40 minutes or until bacon is crisp. You may broil it for a few minutes at the end if you’d like.
- Eat it!
Tip: If your sleepy toddler rubs her eyes while eating this meal, she may get pepper juice in her eyes and break your heart by sadly declaring, “Hurt!” while continuing to rub her eyes in an attempt to make them feel better (but actually making them worse). If this happens to you, pour some milk onto a napkin, and apply it to the toddler’s eyes , then wipe the toddler’s hands with it. This will stop the burning enough for her to enjoy the chicken and bacon (with the pepper removed) before heading to bed.
I was so excited to try this recipe from Real Simple. I’m a sucker for lemony things, skin-on chicken, and any excuse to eat roasted garlic.
The first time was a bust though. I’ve cooked lemon slices like this before (the original recipe has you put them in the bottom of the baking dish), and wasn’t pleased with the results so I wasn’t sure about it, but I followed the directions anyway… the lemons get bitter when you bake them so long. They made the green beans too bitter to eat, and the potatoes weren’t great either.
So I took out the lemon slices, and simplified the rest of the process, and ended up with some DELICIOUS chicken and veggies. You need to make this. Seriously.
Lemon Garlic Chicken with Green Beans and Potatoes
- 1/4-1/2 cup olive oil
- juice of 2-3 lemons
- several cloves of garlic, cut in half (I buy the pre-peeled cloves — they’re so easy! And I put in probably 10-15 because I LOVE to eat them once they roast and get all soft)
- salt or seasoned salt
- a bunch of green beans (1-2 pounds, ends trimmed)
- 8-10 red potatoes, cut into chunks (I do 4-6 pieces per potato depending on size)
- Chicken thighs or breasts, bone-in, skin-on. I did 8 thighs the last couple times we made this.
- Preheat the oven to 450 degrees Fahrenheit.
- In a medium mixing bowl, whisk together oil, lemon juice, salt, pepper, and garlic cloves.
- Add the green beans and potatoes to the oil mixture and toss to coat. Using tongs (salad tongs work great), transfer the veggies to a baking dish (9×13 is good).
- Using the tongs, swirl each piece of chicken around in the oil mixture before placing on top of the veggies in the baking dish.
- If any oil remains, drizzle it on top of the chicken.
- Roast for an hour. Enjoy!
I came across this recipe on pinterest, which is adapted from this recipe at The Kitchn. It’s for southern-style chicken and dumplings. You know, the kind you get at Cracker Barrel. Like Emily’s husband (hey, that’s my name!), that’s what I ordered at Cracker Barrel EVERY SINGLE TIME we would go. Because it’s amazing and delicious and comforting and delicious and everything about it is just right. And it’s delicious.
So I thought I’d try to gluten-free-ize it. I can’t say primalize, because I used a gluten free flour mix which is mostly bean flour, sorghum, and tapioca, but it’s a smaller compromise in my mind than using the cake flour the original recipe calls for.
This picture is ugly. I’m aware of that. It was like 8pm and it is DARK, and I took this with my phone because my real camera’s memory card was in my computer. But you’ll just have to trust me… it’s GOOD. At least the picture shows the glossy thick sauce the broth becomes… which is part of the Important Magic of Southern-style chicken and dumplings.
Gluten-Free Chicken and Dumplings — Southern Style Comfort Food
You will need cooked chicken and some chicken stock. You can kill both birds (heh) with one stone by boiling a chicken for an hour or so. I bought a rotisserie chicken though, removed the meat, and then simmered the bones with some carrots and half an onion to make stock. When it’s rich and yummy-looking, strain the broth and discard the veggies (they’re “empty” by now) and the bones.
While that was going on, I made the dumplings.
To make the dumplings:
2.5 cups of BRM gluten-free flour
1 t baking soda
1 t salt
Cut in 5 T cold butter until crumbly texture. I use my fingertips to do this.
Pour in 1 cup cold milk , stirring lightly with a spoon after every 1/4 cup or so.
When it starts to hold together, press into a ball and roll out (this is my favorite tool for this), then cut into strips, about 1”x3” for dumplings.
Drop dumplings into boiling chicken stock and let cook covered about 5 minutes. Make sure no dumplings are sticking together, because they won’t cook all the way and that isn’t the best thing ever. Then add cooked chicken, stir, and let cook about 20 minutes.
Serve with salt and pepper.
This is something I made while I was pregnant to freeze for post-partum. I’m so glad I did! I made one big batch, and put some of it in a casserole dish to eat that night, and froze the rest in those little foil bread tins… a couple sized for enough for me and my husband, and a couple “individual” ones for me to eat while he was away with his Navy training stuff.
My version wasn’t totally grain-free, because I used corn starch as a thickener (The health food store here is very small and only orders a few times a year… but the woman there said she would order Arrowroot powder for me the next time she puts in an order.) I also used those store-bought fried onion “crunchies” on top, but I’ll give some other options in the recipe.
Chicken Broccoli Cheese Bake — to Make and Freeze
You will need:
- Boneless skinless chicken breasts
- A few bunches of broccoli
- A couple onions
- Thickener of some sort — corn starch or arrowroot powder, or another you like
- Heavy Cream
- Chicken stock
- Cheddar cheese, shredded (shred it yourself — not the pre-shredded kind)
- Garlic Powder
- Onion Powder
- Chili Powder
- “Crunchies” (fried onions, crushed pork rinds, crushed crackers, chopped nuts, etc)
First, cook the main ingredients. Poach your chicken by bringing water to a boil, dumping in all the chicken breasts, covering and simmering on low for about 12-15 minutes. Steam your broccoli. Saute your onions.
Cut your chicken into bite-sized chunks.
Melt butter in a saucepan, then add your thickener, splash in cream, and splash in chicken stock. Melt in the cheddar cheese, and stir. It should be a nice glossy cheese sauce. If not, I’m sorry… I didn’t measure anything so I can’t really help you out.
In a huge bowl, mix everything together (the main ingredients and sauce) and add seasonings to taste.
Divide into casserole dishes and/or foil loaf pans (seal with aluminum foil) to freeze. Top with “crunchies” if you’d like. Though my “crunchies” got soggy with freezing, so next time I might just freeze without them but tape a baggie of them to the top of the frozen dish so it’s there when I’m ready to make it.
If you’re eating some tonight, top with your crunchies and bake at 350 degrees until everything is warm… everything is already cooked so don’t worry about that — just heat it up.
If you’re freezing it, you’ll want to thaw it in the fridge for a day before baking — again, you’re just heating it in the oven since it’s already cooked… but if you throw it in the oven frozen solid, it’ll take about an hour to an hour and a half at 350 to heat through. That’s fine too, but might be hard if you’re really hungry!
Thank you, Pregnant Me, for freezing these while you were pacing around waiting for Anneliese to be born! I really appreciated having a few meals to just throw in the oven and eat, especially while T was away!
Yesterday I hit 20 weeks in this pregnancy. A lot of people will say, “Wow, 20 weeks! You’re halfway through! But that’s only part true… while a pregnancy may last 40 weeks on average, for some reason (as I mentioned before) it’s measured from the first day of the last menstrual period, so for the first 2 weeks, you’re not actually pregnant. Then, I didn’t know I was pregnant until Week 6. So as far as “feeling pregnant” goes, this is only week 14 for me. Out of 34 weeks (based on a 40-week pregnancy, finding out at 6 weeks) that I will “feel pregnant” total.
Technicalities aside, I can see that I don’t have much longer to get ready for this baby! I’m so nervous because I haven’t found a Bradley class to take yet (recommended by my midwife, and I really want to find one to enroll in) or done much in the way of preparing the baby’s room or any of that. We don’t have a car seat or a bed or a dresser for the baby… so why is a prenatal massage on the top of my list of “things to do for the baby?” Haha!
This week we’ve started preparing our garden for the spring, and even bought a few plants (though the Lowe’s guy said they’ll have lots more to choose from in 2 weeks, so we’ll have to go back then). We’ve also talked about (though not done much about) preparing for a yard sale to get rid of some of the clutter taking up space in the house and garage. Also, since we know we’re going to move (whether into base housing or across the country) a few months after the baby is born, there are some things I can start packing already… mostly my child development materials which I’m not using now since I’m working outside of my home as a nanny, rather than doing childcare here. That doesn’t sound like much since it’s just one “category” of things, but it’s a LOT of things that I can pack up and it will free up some space for us!
So this Tommy Emmanuel concert? Holy crud… there are no words.
If you’re a fan of music or fingerpicking or guitars in general or even just a person with ears… Tommy Emmanuel will amaze and delight you. As a musician he is beyond talented, and as a performer, he is incredibly engaging and entertaining.
My dad is a huge fan of his and sent me an email a little bit ago saying that he was going to be performing near me and to QUICKLY buy tickets. Of course I jumped on it (since I’m also a huge fan) and got the last pair of “Golden Circle” tickets (first five rows) for his Tuesday performance at Orange Blossom Junction in Exeter, CA.
We didn’t really know anything about the venue, so we arrived all dressed up, possibly a bit overdressed. I didn’t mind though. It was our first big Valentine date *ever* (not counting military balls) and CERTAINLY a special occasion for us – celebrating our couplehood, our growing family, and our first Tommy concert!
Evidently this is the smallest venue in the WORLD where Tommy Emmanuel plays, by 300-500 seats. It was like sitting in a living room with a bunch of good friends… quite intimate. I feel VERY lucky (and we were in the 3rd row, a bit right of center).
We got a nice lady to snap a photo of us, and then we headed upstairs for dinner before the show.
The dining room was maybe a bit TOO intimate for my liking. Our table was maybe 4 inches away from the next table (on both sides). But the food was quite delicious and unique (the crab cakes with bay shrimp were delicious, and the homemade Cabernet ice cream was amazing) which made up for the squished-ness a bit. (See in the foreground of this picture? It looks like a line down the middle of the tablecloth, but those are 2 separate tables VERY close to each other, each for a separate couple who don’t know each other. Oh, well.)
He was a little embarrassed that I wanted to take a picture in the dining room.
But I didn’t mind… sometimes I’m embarrassing, and he knew that getting into this.
After dinner, we headed downstairs to grab our seats for the concert, and snapped a quick photo with Tommy’s guitars before we put the camera in the car (no photography allowed during the show).
This is the song (not my video, not from this concert) that the baby started moving around during. I was grinning like an idiot while choking back tears. It was the most intensely emotional moment… Endless Road:
I also LOVED this song, which will be on his new album (I think that’s what he said). Halfway Home:
And this one, Haba na Haba (Little by Little):
So enough of that… on to the Primal Chicken Fingers. And sorry, there are no photos. I made them tonight and they were so simple, but too good not to share!
Primal Chicken Fingers:
- Preheat the oven to 375 degrees and oil a baking dish.
- Flatten 2 boneless skinless chicken breasts slightly, just so they are a consistent thickness and will cook at the same rate throughout. Then slice into “fingers” (I got 4 good fingers out of each breast).
- Beat 1 egg with a generous splash of milk or coconut milk. Put the chicken pieces into the egg mixture.
- In a ziploc bag, combine 3/4 cup of Almond flour with 2-3 Tbsp coconut flour and the seasonings of your choice. I used a pre-mixed Ranch seasoning (not primal) but onion powder, garlic salt, and parsley would’ve been good if I weren’t so lazy tonight.
- A few pieces at a time, pick up the chicken fingers and let the extra egg wash drip back into the bowl before tossing them in the bag (seal it obviously) like “Shake ‘n’ Bake.”
- Arrange the coated pieces in your baking dish, then cook for about 25 minutes or until they’re cooked through.
At first I was disappointed that the outsides didn’t crisp (though I could’ve crisped them in a pan no problem) but the flavor? Out of this world. We will definitely make them again! VERY yummy.
I have to preface this with a note: I have made this THREE TIMES already since its discovery. That is how good it is. I made it 3 times before I could post the recipe.
The first time (its discovery) was when I came home from Massachusetts and the husband had dutifully worked his way through most of the food in the fridge (waiting till I came home to go to the grocery store together). So the only vegetables in the house were some sad-looking carrots and some squash from our garden.There were a few pieces of cooked bacon in the fridge that he hadn’t gotten around to eating yet (the rest of the pound of bacon was gone. haha) and a few cloves of roasted garlic I had made the week before.
Here’s a chicken rub that will make any piece of bland blah meat into the star of your dinner (well, unless you pair it with asparagus with caramelized balsamic onions, but we’ll get to that another day). Every bite will be deliciously tasty, with a little kick.
This makes enough rub for 4 chicken breasts. In a small bowl, mix:
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
If you try this rub on fish, let me know… somehow I think it would be pretty tasty.
Flatten your chicken breasts to about 1/2 inch thick.
Melt 1 Tablespoon of butter for each breast. You can either rub the butter all over the chicken and then sprinkle with the seasonings, or you can be lazy like me and do this.
Place the chicken in a pan that’s been heated over a medium burner. Drizzle half the butter over the chicken, then sprinkle with half of the seasonings.
Then flip the chicken over, and drizzle with the rest of the butter, then sprinkle with the rest of the seasonings. Leave them alone to cook on that side for 5-6 minutes.
Then flip the chicken over and cook for another 5-6 minutes.
Serve with some sort of delicious veggie, with parsley sprinkled over top.