Browsing Category


Chicken Meat

New and Improved Chicken Parm

December 21, 2015

Lately I’ve been watching America’s Test Kitchen at the gym. They featured a new and improved way of cooking Chicken Parmesan. There were 3 techniques that they tried that I would have never thought of.

1. They brined the chicken breasts to keep the chicken juicy.

2. They combined the egg wash and flour during the dredging process.

3. They broiled the Chicken Parm with just the cheese and spooned on the tomato sauce at the end. This was to prevent the crust from getting soggy.

I decided to test out 1 and 2 because I personally like to bake the chicken with tomato sauce.

So, how’d it turn out? It was worth the extra time and effort of brining the chicken as it made it more juicy and tender. I also thought it was a genius idea to combine the egg wash and flour. One less step and one less dish to clean. It also provided a more even coat of egg and flour. The mixture is a little thick, so make sure you take off any excess (see photo below). America’s Test Kitchen, you guys were definitely onto something! FullSizeRender (7)FullSizeRender (8)FullSizeRender (9)FullSizeRender (10)FullSizeRender (11)IMG_5426FullSizeRender (12)


Chicken Parmesan


2 pounds chicken breast

1 tablespoon olive oil

3 garlic cloves, minced

1 28-ounce can crushed tomatoes

1 teaspoon salt

1 teaspoon pepper

1 teaspoon sugar

½ cup Panko

½ cup seasoned breadcrumbs

1 egg

2 tablespoons flour

1 cup Mozzarella cheese, grated

½ cup Parmesan cheese, grated


  1. Butterfly the chicken breast and cut in half. Pound the chicken breast in between plastic wrap until they are ½ inch thick.
  2. Place chicken into a bowl and cover with about 6 cups of water (or until the chicken fully submerged) and ¼ cup salt. Let the chicken brine for at least 1 hour.
  3. In a pan, heat olive oil on medium heat. Add the garlic cloves. It the garlic cook for about 1 minute. Add the crushed tomatoes, salt, pepper and sugar. Cook for about 20 minutes until the sauce thickens.
  4. In a bowl combine the Panko and seasoned breadcrumbs.
  5. In another bowl, combine the egg and flour. Add a little water to loosen the mixture.
  6. Remove the chicken from the brine and pat down with paper towels.
  7. Combine the Mozzarella cheese and Parmesan cheese and set aside.
  8. First, dip the chicken into the egg mixture and then the Panko mixture. Set aside on a wire rack.
  9. Heat vegetable skillet on medium high heat. When the pan is hot, place chicken into the pan. (2 pieces at a time to prevent crowding) Cook chicken for about 4 minutes on each side. When the chicken is done cooking, place it back onto the wire rack.
  10. Spoon tomato sauce onto each piece and then sprinkle with cheese.
  11. Broil the chicken on high for 3 minutes.
  12. Let the chicken rest for about 5 minutes before cutting into.
Chicken Life

Sunday Supper- Roasted Chicken Thighs and Vegetables

October 26, 2015
FullSizeRender (3)

After a weekend of eating too much fast food and drinking pumpkin beer, my body was craving a homemade meal. There’s something comforting about roasting chicken and vegetables when the weather starts to get colder.

I’ve been on a mission to discover how to perfectly cook different parts of a chicken. Here’s what I learned:

1. Brine the chicken for at least 15 minutes.

2. Roast the chicken at a higher heat, for a shorter amount of time.

3. Let the chicken rest for at least 10 minutes before eating. FullSizeRenderFullSizeRender (1)

FullSizeRender (2)FullSizeRender (4)FullSizeRender (5)The Annual Great Pumpkin Showdown at Station House. It’s been real, but I’m pumpkin-ed out. Until next year…IMG_4987

Roasted Chicken Thighs

3 pounds chicken thighs, with the skin

3 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

2 teaspoons garlic powder

2 teaspoons paprika

1 teaspoon thyme

2 tablespoons coconut oil

  1. Brine the chicken in heavily salted water for at least 15 minutes.
  2. Preheat oven to 375°F.
  3. Remove the chicken from the brine. Pat the chicken dry with paper towels.
  4. Rub the chicken with 2 tablespoons of olive oil.
  5. Season the chicken with salt, pepper, garlic powder, paprika and thyme.
  6. In a cast iron pan, heat coconut oil and remaining olive oil.
  7. When the pan is hot, place the chicken, skin side down. Sear for 7 minutes. Flip the chicken and cook for another 7 minutes.
  8. Place the skillet into the oven and let the chicken roast 15 minutes.
  9. Remove from the oven and let the chicken rest on a cooling rack for at least 10 minutes.

Roasted Brussel Sprouts and Potatoes

3 pounds brussel sprouts, quartered

3 pounds roasting potatoes, cubed

2 tablespoon olive oil

2 teaspoon salt

2 teaspoon pepper

3 cloves garlic, minced

3 slices thick cut bacon

1 tablespoon Parmasan cheese, grated

  1. Preheat oven to 375F°.
  2. Toss brussel sprouts and potatoes with olive oil in a roasting pan.
  3. Season with salt, pepper and garlic.
  4. Slice ½ inch pieces of the bacon and sprinkle on top of the vegetables.
  5. Roast the vegetables for 45 minutes.
  6. Remove from the oven and sprinkle with Parmasan cheese.



Chicken Schnitzel

September 22, 2015
FullSizeRender (15)

I’ve hit a writers slump. I have all these ideas in my head, but not enough time to execute them. Whenever I get a moment to myself I just want to nap or binge on some Netflix. The other night I decided it was finally time for another blog post. I decided to make a quick and easy chicken schnitzel recipe. I was pretty satisfied with how crispy, yet juicy the meat came out. My secret ingredient to brighten up the flavors: Dijon Mustard.

FullSizeRender (13)FullSizeRender (14)

FullSizeRender (15)

Chicken Schnitzel

2 large chicken breast

½ cup flour

1 teaspoon paprika

1 teaspoon garlic powder

1 egg

1 tablespoon Djion mustard

½ cup Panko

½ cup seasoned breadcrumbs

1 teaspoon parsley

2 tablespoon olive oil

2 tablespoon butter

1 lemon

  1. Butterfly the chicken breasts and use a meat tenderizer to pound the meat to ¼ inch thick.
  2. In a shallow dish, combine flour with paprika and garlic powder. Season with salt and pepper.
  3. In another shallow dish, whisk the egg and Dijon mustard.
  4. In a third dish, combine the Panko, breadcrumbs and parsley.
  5. Lightly dredge each piece of chicken in the flour, shaking off the excess.
  6. Next, dip the chicken into the egg mixture.
  7. Coat in the Panko mixture, making sure it adheres to the egg mixture.
  8. In a skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter. When the pan is hot, add half the chicken. Cook on each side for 2-3 minutes. Transfer to a plate.
  9. Add the remaining olive oil and butter to the pan and cook the rest of the chicken.
  10. Squeeze fresh lemon juice onto chicken before serving.



Crispy Soy Garlic Wings

August 12, 2015
FullSizeRender (10)

I would eat fried chicken everyday if I could. I decided to try another “healthier” fried chicken recipe, with an Asian twist. I tried to recreate Korean fried chicken. It didn’t taste like Mad for Chicken or Bonchon, but it satisfied the craving.

FullSizeRender (6) Many articles I read suggested coating the chicken wings in egg whites and baking soda to make the wings extra crispy. It sure gave these wings a faux-fry texture. The only thing I would have done different is leave out the wings to dry out after tossing them in the egg whites and baking soda. I think this would have helped give them an even crispier texture.

FullSizeRender (12)

FullSizeRender (11)

FullSizeRender (10)

Crispy Soy Garlic Chicken Wings

2 pounds chicken wings

2 egg whites

1 teaspoon baking soda

2 cloves garlic, minced

¼ cup soy sauce

1 tablespoon hot chili sauce

1 tablespoon honey

1 teaspoon sesame oil

2 teaspoon sesame seeds

  1. Preheat oven to 450°
  2. Whisk egg whites and coat chicken wings.
  3. Sprinkle chicken wings with baking soda, salt and pepper. Toss until evenly coated. Let the wings dry in the refrigerator for 1 hour.
  4. Place wings onto a baking rack and bake for 25-30 minutes.
  5. Remove the chicken from the oven and let it rest.
  6. Combine garlic with soy sauce, hot chili sauce, honey, and sesame oil.
  7. In a sauce pan, heat the sauce over medium heat. Let the sauce reduce for about 3 minutes.
  8. Remove from heat and toss the chicken wings in the sauce mixture.
  9. Garnish with sesame seeds.



Healthier Fried Chicken

July 29, 2015
FullSizeRender (9)

This recipe is inspired by leftover buttermilk that we didn’t want to waste. The first thing that comes to my mind when I think buttermilk is buttermilk fried chicken. The boyfriend came up with the great idea to fry the chicken using coconut oil to make it healthier. Some of the health benefits of coconut oil include: boosting metabolism, improving cholesterol and increasing digestion.

This was our first time frying with coconut oil, and it definitely won’t be the last. I can’t begin to describe how delicious this fried chicken was. The skin was perfectly crispy and the meat was super juicy. Trust me, you need to make this. Right now.

FullSizeRender (7)FullSizeRender (5)FullSizeRender (4)FullSizeRender (13)FullSizeRender (14)FullSizeRender (9)

Healthier Fried Chicken

4 pounds chicken (mixture of thighs and drumsticks)

2 cups buttermilk

1 cup flour

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon sage

1 teaspoon basil

coconut oil

  1. Marinate the chicken in the buttermilk for at least 2 hours.
  2. Mix flour with garlic powder, paprika, sage and basil. Season with salt and pepper.
  3. Dredge each piece of chicken in the flour mixture.
  4. Fill a cast iron pan with an inch of coconut oil. Heat the coconut oil to 350°
  5. Fry the chicken for about 7 minutes. Flip each piece and fry for another 7-8 minutes, until golden brown.
  6. Place cooked chicken onto a wire rack and sprinkle with salt.