Easy and fun cooking for everybody™
How was your Christmas? Did you traditionally over ate Mom’s prepared goodies? There is nothing better than my Mom’s pierogi with sour kraut and wild mushrooms… Though this year I can proudly state: I didn’t overeat… probably only cos I caught some nasty virus on …
Previous Saturday I had just woken up, when Cookies was going out to work and by his sophisticated goodbye I heard: what are we eating today WOMAN? just lovely, when you wake up groggy after a Friday night marathon of Danny Trejo movies 0_o Unfortunately …
I remember when Cookies made this dish first time… it was our 2nd anniversary and he said it will be something special. He didn't let me come to the kitchen and just peek at what are we eating. I only knew it will be chix. I remember hearing him swearing cos sth was burning? or he dropped a spoon? Who knows, why Cookies is swearing when he cooks. There was plenty of noise, oven door etc. Later I got informed that I shouldn’t expect this meal too often cos he has only two hands 0_o whatever that means. And of course so much for romantic evening with your husband for two years 0_o. Yeah Cookies is not too romantic, but… he has his moments.
After I ate and said how wonderful it is (didn’t lie at all… it really IS wonderful) he told me the name of it: It’s Monterrey Chicken. I believe he was regularly eating it in some restaurant during his many trips to work all over US. Actually the recipe for this awesome meal was presented to me not so long ago 😉 since it was secret of the chef 0_o.And I share it with you…
This recipe I got from my co-worker Magda, who sometimes writes for my Friends Recipes section. Her yummy yams still await translation 😉 sorry!!! In my permanent hunt for chix recipes I grab anything that looks/sounds good. This one was especially appealing, cos of the …
Yeah another “TAKE THE CHIX OUT BABES!” meal. But completely different than what I’ve made until now. My constant search for chicken recipes never ends. Though very often I threaten Cookies with his all time favourite meal GRILLED CHIX 😛 buaaahahaha you need to see …
My 3rd Contribution to Magda Cooks
By: The Infamous “Cookies”
Recipe : Fried Chicken
Cookies once again —-> IS IN.
Time for an easy to prepare, make and eat meal. A staple of picnics, and other Summertime gatherings… Fried Chicken. Lets be honest though, most people HAVE THEIR OWN gimmick(s) how to do this, and really I am not trying to reinvent the wheel here. I just have a particular desire for a specific style and taste. Strangely enough, you would ask yourself, no doubt, isn’t there any KFC or Popeyes or Church’s Chicken in Poland? Well yes and NO. Only KFC is in the market, and quite honestly, the stuff they serve as CHICKEN, is not what I remember as chicken, KFC style. No, I am not eating this frequently, maybe 2 or 3 times a year, MAXIMUM, anyway. But the KFC style that is used in Poland, (perhaps other EU countries) is chicken that is not crispy NOR, is it crunchy, its rather “dull, boring, and wet”. What? Yeah, wet, not as in greasy, but its just feels wet… no clue how else to describe it. Its just not good, and much like the french fries, that are sold in Poland, by most, they are VERY UNSATISFACTORY, and very subpar. And wet. And not crispy or crunchy. See a trend here?
I wish I had an easy coating solution like shake n bake, or some crispy coating, and just toss it into the oven and its done… like I did so in the past. But like many other CONVENIENCE style items available abroad, its NOT available here. So using this negative motivation, I decided to try to somehow recreate the style and taste I like. This recipe variation presented today reflects the 3rd effort. I think its as close as I can get within the limitation of no oven, (update: we have an oven now, so I will try this at another date, and update, if needed, accordingly), and using ONLY dark meat chicken, (really what you thought I’d use CHICKEN BREAST?, I am literally a chicken breast myself from eating it so damn much), kind of gave me inspiration to TRY HARDER™*. So therefore, I present to you, my take on an old classic, Fried Chicken.
Please note: You can use breasts, and/or wings, additionally with or without the skin. I made a few without the skin, and the results weren’t what I’d call what I’d like. More experimenting needed.
New Year Resolution I’m sure you noticed that lately I didn’t post too much. Not that I didn’t cook and make pictures. I just didn’t feel good lately and the writing needs some inspiration which I lacked tremendously (yes, one of my favourite words, for …
Roasted Cauliflower Since I got my halogen oven I can’t stop finding dishes I can make in it. Since I’m trying very hard not to eat too many carbs, so I decided this recipe for roasted cauliflower with cayenne pepper would be great. Found to …
Kabobs
One of the easiest ways to prepare meat or veggie or fruit meal is just put it on the skewers and grill or bake. I remember the first time I ate kabobs, that was long time ago, we had this funny looking electric grill that had opening top with heater that was turning completely red while cooking. My father liked to make it with pork, bacon and pepper. My mother liked it with pork, bacon and onion. 0_o And I just liked all of the versions.
Now, I make kabobs when I don’t have ideas for a dinner. It’s easy and there is a never ending amount of flavors that you can put together. This time I made… surprise, surprise… CHICKEN kabobs 0_o One of my specialties are shrimp kabobs marinated in my secret ingredients 😛 and I managed to buy not very expensive shrimps lately so I’m going to make it sooooon. Cookies is jumping up and down, as he is so excited 0_o.
Ingredients
2 chicken breast halves
½ big red, yellow or green pepper. I had red and white one.
1 big onion
spices: for lazy ones – spice for poultry.
for others: salt, pepper, tarragon, ginger, basil, red pepper
Preparations:
After you clean and dry it, cut meat into bite size chunks, set aside. Cut pepper into flat pieces, not bigger than chicken. Cut onion into slate like pieces, I usually cut onion into 4 pieces and separate layers. All the big chefs say to put wooden skewers into cold water for an hour, so they do not burn, but I always forget it and just make it.
Make the skewers by skewing prepared ingredients in this way: chicken, onion, pepper, chicken, onion, pepper, chicken, onion, pepper…. uff until you finish all the ingredients. On each of mine usually fit 5-6 chunks of chicken. Set kabobs anywhere and use spices, sprinkle with oil then grill until golden brown.
Serve with anything you like, since we love wax beans I did it again 0_o
Until next time, take care of yourself and each other 0_o
P.S. Cookies thoughts: Works for me, even if it was “CHIX” again… Magda Cooks, it JUST RIGHT!
Getting harder… As I mentioned lately it’s really hard to get new recipes for chix breasts that can be done without oven. But I’m tough and I did it… again 0_o. I found this idea on some kind of site that offered base asian recipes. …