I’ve noticed that many of the accusers of Brett Kavanagh don’t seem all that informed about most anything other than their hate of the moment and being uninformed about facts. I think facts confuse them because facts are never in line with their fragile trains of thought. Even at their most clever (?), they lose their way and then have to repackage the facts du jour to meet their hoped for expectations of a win.
Even the current crisis in the Catholic Church isn’t distracting them and we all know that conservatives, especially Christian/Catholic ones are fair game to the ungodly.
Well, I thought I’d find a distraction to get them off course. It happened in my very own kitchen not more than an hour ago. I spatchcocked two chickens! I hope you made sure your children were out of the room. Yes, I decided that someone had to be bold enough to let loose with an imaginary laser pointer dot to get their heads bobbing and their bouncing brains off of Brett Kavanagh . . . so I really, REALLY did spatchcock two chickens and take all the blame for the incident. So, if the papers get hold of this information, Judge Kavanagh should have a reprieve from having to defend himself from the usual fairy tale allegations coming forth from the Democrats. If this doesn’t distract them, I don’t know what will. Therefore, I have attempted to do my civic duty with all the sacrifice that comes along with it.
Oh, by the way, all you nasty-minded people who ran immediately to the dictionary to get the sordid details of my kitchen activities today . . . Said chickens are roasting in the oven, they were dead when I did it, and I’m pretty sure I’m not going to apologize.
We enjoy roast chicken but often end up with leftover meat that isn’t quite enough for a full meal. I discovered that if you end up with about two to three cups of shredded chicken, you could come up with a fun lunch or a light dinner paired with a salad.
2-3 cups cooked, shredded chicken
3 tablespoons hoisin sauce
2 cups finely shredded Napa cabbage
1/2 cup thinly sliced red radishes
6-8 small-sized flour tortillas
2 green onions, finely sliced
Toasted sesame seeds
Mix the chicken with the hoisin sauce. Saute briefly in a skillet with the cabbage until the cabbage is slightly wilted with a bit of crisp left. Remove from heat and stir in the radishes and onions to taste.
Heat the tortillas to warm and pliable. Place a spoonful in each tortilla, sprinkle with the sesame seeds and serve.
As you can see, this is a versatile recipe and there are no mistakes in changing around or adding more ingredients.
We enjoy a lot of chicken dishes because 1.) We like chicken! And 2.) It is more cost effective to fill up the stomachs of post-teen children. Given all this, I’m always trying new chicken recipes to bring some variety and surprises to the dinner table. The following one is easy, tasty, and very different.
1 2-inch piece of fresh ginger, peeled and cut into slices
6 large cloves of fresh garlic, peeled
2/2 cup unsweetened coconut mix (usually around 5 ounces or so)
1/3 cup brown sugar, packed
3 tablespoon dark soy sauce
2 tablespoons toasted sesame oil
1/4 teaspoon ground cayenne
About two pounds of bone-in chicken thighs
2 limes cut into wedges
Fresh cilantro for garnish
Wash and trim the leek leaving only the white part and about three inches of the green leaves. Cut the stalk of leek in half the long way and rinse thoroughly in between the leaves to remove any hidden dirt. Cut into two-inch pieces.
Place the leek, ginger, garlic, coconut milk, brown sugar, soy sauce, sesame oil, and cayenne in a food processor and puree. Pour this mixture over the chicken making sure every surface of the chicken gets coated, cover and refrigerate all day or over night depending on when you need it.
Heat the oven to 350 degrees. Remove the chicken from the marinade and arrange in a baking dish. Bake for approximately 45-60 minutes or until cooked through and turning golden. Serve hot with seasoned rice or at room temperature for lunch or a buffet meal. Don’t forget to put out the lime wedges and cilantro for squeezing and garnishing.
Now that the holiday season is over . . . for now, it is time to settle in the comfort of our homes while the weather does whatever it wants and we warm up with a good meal . . . that is also fast and easy!
Quick Chicken Meal
1 tablespoon olive oil (cooking oil of your choice)
4 boneless, skinless chicken breast halves
1 large onion, finely chopped
2 tablespoons red vinegar
2 large tomatoes, chopped or a can of diced tomatoes
1/2 cup sliced, black olives
2 teaspoons dried Italian seasoning
Salt and pepper to taste
Parmesan or Romano cheese for sprinkling
Heat the olive oil in a large frying pan. Add the chicken, cover, and cook for about 15 minutes our until chicken is cooked through. Remove chicken from the pan and set aside.
Add the onion, tomatoes, and olives to the pan bringing to a simmer over medium heat and cook for five minutes. Add the chicken back to the pan and heat through. Season with Italian seasoning, salt and pepper to taste, cook one, more minute, and serve. Have the grated cheese read for individual serving at the table
This meal goes great over hot rice or pasta of any shape. A salad on the side along with some warm garlic bread would probably earn you even more culinary master points in the kitchen.
I almost always chose lemon chicken from the menu during my trips to Greece in my long ago youth! Lemon chicken with a side of cucumber salad and a hefty helping of Feta cheese was my favorite meal. Although I have not been able to replicate the exact taste treat at home, this is a good substitute and doesn’t disappoint. The recipe is also great for a gluten-free diet and is compliant to following the Whole30 program.
Greek Lemon Chicken
2 whole chickens (or equivalent in chicken pieces)
1 cup fresh lemon juice
3 cups water
1 cup olive oil
6 cloves garlic, smashed and finely chopped
2 teaspoon dried oregano
2 teaspoons granulated garlic
1 teaspoon granulated onion
1 teaspoon salt
½ teaspoon freshly ground black pepper
Cut each chicken into serving pieces. Place in large bowl.
Combine the rest of the ingredients and test for seasoning re. salt and pepper. Add to chicken pieces and mix to insure all pieces are covered. Marinate for about an hour, turning over the chicken at least once during this time.
Place chicken in large baking dish. Cover tightly with foil and bake at 450 degrees for 30-40 minutes. Remove chicken from sauce, Turn oven down to 375 degrees. Arrange chicken in another baking dish and bake, uncovered for 15 to 20 minutes until nicely browned.
I like the chicken cold the next day, too!