I'm clearing out the chicken from my freezer, which means finding at
least a couple new ways to do it. Unlike last week's chicken
parmesan, which I've made dozens of
times, this week, I found this recipe for Herb Roasted Chicken with
I've seen recipes like this before, simply tossing some chicken on top
of some veggies and shoving it in the oven for an hour, but this is the
first one I've ever tried. It turned out pretty well, all things
considered, and I was pleased at how easy it was.
I didn't have any red wine vinegar, so I substituted an equal amount of
balsamic. The shallots I replaced with small yellow onions, and I ran
out of fresh garlic, so I used 1/2 tsp of garlic powder (1/8 tsp powder
All told this is a great, easy, inexpensive dinner, and you can vary the
herbs and sauce for infinite possibilities. Something hot and spicy
sounds good, or a heaping helping of your favorite seasoned salt.
Next time, I might try a different cut of meat. Thighs and legs might
not be the right cut of meat to use, due to their higher fat content.
Roasting the chicken on the potatoes means the fat can't drain away.
I've made this recipe a lot. It was one of the first real things I learned to
make. It's one of my favorite recipes: Easy, delicious, and filling. It
combines my favorite meat with my favorite pasta sauce. Chicken
Parmesan is the perfect chicken dish.
But I've always ever made it with boneless, skinless chicken breasts. In
my effort to also learn how to be cheap, and having some stuff to use up
from last week's
tortellini, I decided
to try making it with the bone-in, skin-on chicken thigh quarters I had
in the freezer.
It worked better than I expected. The chicken turned out great in the
oven, and the tomato sauce worked well with
a little extra cooking time. I added some
cauliflower to complete the meal.
Get the recipe for Chicken Parmesan
For some reason, I prefer tortellini to ravioli. Maybe it's the shape,
how it holds onto the sauce, or the ratio of pasta to filling. Whatever
it is, I'm always up for tortellini.
Unfortunately, it's a lot of work to make. This endeavour is best done
with friends in large batches, frozen until ready to eat. The
alternative, ready-made fresh tortellini, is usually outside my budget.
So, when there was a sale, I had to jump on it.
So I bought some chicken and mozarella tortellini. Combined with my
recipe for tomato sauce, and some roasted
cauliflower, I had an excellent dinner!
I've been making this tomato sauce recipe for
a few months now, and I have to say I'm not going back to cans or jars.
Tomato sauce is easy (though it does take 30 minutes) and delicious,
with bright flavors that don't seem to survive the canning process.
And, since my oven was empty while making the pasta and sauce,
I roasted some cauliflower with pepper and
thyme. The result was perfectly browned and tasty.
Okay, just stick with me on this one.
In my late teens and early twenties, a lot of the food I ate came from
cans and boxes, as I imagine most 20-somethings working shitty
manufacturing jobs that paid enough to eat better than ramen noodle soup
(those poor, lazy college kids). When I remembered, I'd pick up bags of
frozen veggies, because I needed to offset the unhealthy with something
resembling actual food. This healthy food I would, of course, offset
with the cheapest macaroni and cheese I could find (no high-class Kraft
Dinner for us, no sir).
As I imagine most of us have done at one time or another (I'm talking to
you, KFC Famous Bowl),
one day I got the fantastic idea to combine them, and my own personal
Bachelor Chow (Now With
Flavor) was born: Canned tuna,
broccoli normandy, and macaroni and cheese.
This is not that recipe, but it belongs to the same dumb kid, 15 years
This recipe calls for a can, yes, of chicken. If you're not feeling that
adventurous, or that lazy, you can boil and shred or pan-fry some
chicken breast. The pan-fry method will probably result in the most
flavor, especially when you get some nice browning.
Continue reading Southwest Chicken Mac and Cheese...
Shrimp is my favorite seafood. My favorite meat, even. If it weren't
always so damned expensive where I live, I'd eat shrimp all the time.
This recipe for Shrip Etouffee,
a spicy Cajun shrimp dish, is easy and delicious. I made my own shrimp
stock (included in the recipe), so it took a little longer, but even
that was pretty easy. I wonder if what I consider easy has changed over
the course of this blog...
I didn't have any Cajun seasoning, but I did have some Chipotle
seasoning, which lended a nice, smokey flavor. Altogether, the spices
and hot sauce made for a good kick and great flavor.