Improvisational Chicken Breast recipe

December 24, 2007

3 frozen chicken breasts defrosting in the fridge. No recipe, no plan, no ingredients and no time.

And there is no way I’m eating plain old chicken. Time to MacGyver something together.

Found: Lemon juice, butter, honey, white pepper, garlic powder, tarragon and oregano.

Do these things got together? They do now. And…it came out damn good, otherwise I wouldn’t be writing it down.

Do this:

  1. Thaw your chicken ( I had 3 medium size breasts)
  2. In a large skillet, add a tablespoon or two of butter, about a 1/4 cup of lemon juice, about an 1/8 cup of honey, a large pinch of pepper (I used white just because it sounded fancier, but I’m sure regular black will do just fine), a couple teaspoons each of tarragon leaves and oregano and a sprinkling of garlic powder
  3. Heat slowly until butter is melted, honey thins out and everything is stirred around evenly in the pan
  4. Add your chicken breasts and cook over med-hi heat till they’re done, about 15 min. each side
  5. Bonus accident: after sitting for a couple of minutes, the lemon/honey/butter thickened to make a nice sauce to pour over the chicken after you serve it up. If this doesn’t happen for you, you can always drizzle a little honey on top.

The flavor had a little bit of zing from the lemon, some sweetness from the honey, and a little spice from the pepper. And, it was a million times better than plain old chicken. I also made up some steamed zucchini and rice pilaf to go along with it. Tasty.

You should probably know, that I didn’t actually measure anything, so everything you read above is just really bad estimating. Don’t worry though, it’ll work out fine. 🙂


Grandma’s Chunky F’ing Chili

November 4, 2007

Today I’m getting ready to make the first annual autumn batch of Chunky F’ing Chili. The recipe started out with my grandma on my step-dads side of the family. As for the name? We’re from the Northeast. Maybe we swear a lot. Even grandma.

Here goes…

Chunky F’ing Chili

  1. Get a big pot
  2. Brown a pound of ground beef over medium heat. Don’t drain the grease!
  3. Add: baby carrots, 2 green pepper, 2 med. size onion, sliced fresh mushrooms. Make sure all of your veggies are cut into nice, chunky size pieces, or else it won’t be Chunky F’ing Chili. Sprinkle lightly with salt & pepper, paprika and chili powder while it cooks.
  4. Let veggies and beef cook together, intermingling their tasty juices and flavors, until veggies start to get soft.
  5. Add: 3 cans tomato soup, 1 can of corn, drained, 1 can white northern beans, 1 can black beans, both drained. (You can add 2 cans of kidney beans instead, but I’ve never liked them much. Plus, the whole black/white beans makes a really great racial harmony statement).
  6. Stir everything together and sprinkle chili powder until it forms a layer over the entire surface of the chili, then, stir the powder in. It should turn a deep red. Add more chili powder to taste (load it up if you like it spicy).
  7. Switch your heat down to low, put a lid on it, and let simmer for at least 30 minutes.
  8. Stir well and serve. Top with shredded cheese.

I’ve served this over white rice, which is tasty, but not really necessary. Buttered biscuits or buttered bread really go well with this chili too.

The beauty of the recipe is that you can add whatever veggies you like, I’ve added red potatoes, zucchini, all sorts of stuff, and it always ends up tasty.