Posts Tagged ‘chicken’
Cashew Chicken
Poultry & Pork • Tags: cashew, chicken, coconut, Ethnic Exploration, garam masala, ghee, India Sweets & Spices
Our apologies for those who may have come across this post earlier in the week. There was a malfunction with the image, and we had to recook the dish in order to grab another photo. If you already read through the info, hopefully you won’t feel like this is a duplication of information. We wanted to share this with everyone of course, so bear with us! Technical difficulties aside, it’s time for a new feature here on the blog. We like to keep things fresh, so come along with us as we start our own culinary exploration through La La Land (aka Los Angeles). We’ll call this series The Duo’s Ethnic Exploration, and each month, we’ll choose a dish from a different culture, shop in the markets, visit the neighborhoods and chat with people who can give us a few hints behind the making of a chosen dish. This month, we’re starting with Indian food.
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Honey Mustard Chicken
Poultry & Pork • Tags: chicken, Foodbuzz, honey mustard
If you were at the First Annual Foodbuzz Food Blogger Festival, then you undoubtedly left with at least three bags of swag. We collected gifts and goodies at just about every event, and if you went as a pair, you walked out with twice the stuff. No one’s complaining in the least! Since November, the foods and tools have been fun to use in the kitchen. Just before Thanksgiving, a couple of the ingredients were star players in several dishes. Since then, they’ve just been eaten or used at random. There was one ingredient yet to be used, which is odd because we were both so pumped to try it after receiving a full jar at the Tasting Pavilion. The time had come! With a twist of the wrist, an opened jar led to a satisfying dinner.
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A Big 'Ol Win
Special Events • Tags: chicken, KCRW, pie contest, pot pie, sweet potato pie
Waking up early on a Saturday morning to bake is actually an enjoyable activity during the fall. It’s very soothing to do it while listening to KCRW-FM, our Santa Monica-based public radio station. At 10:00 am, there’s Ira Glass’ This American Life, and right at 11:00 am, Evan Kleiman, Chef & Owner of Angeli Caffe, comes on with Good Food. One morning this summer, Evan announced her Pie a Day project. She would make a pie every day for three months. That’s a lot of pie! Somewhere along the line, an announcement hit the airwaves that she would host KCRW’s 1st Annual Good Food Pie Contest in honor of Evan’s efforts. We were so in.
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Poultry & Pork • Tags: Asian, chicken, Farm Fresh to You, ginger, lettuce, sriracha
If you’ve read our blog regularly, you know by now that we do not like to waste food. Nothing. Nada. Nope! Whatever is leftover will be used in the next cooking venture. It will be eaten one way or the other. So, when we reached the end of our Farm Fresh box a few weeks ago, all that remained for both of us were two large heads of romaine lettuce. We made a couple of salads among other things from the items in the box, but other than tossed greens or a beefed up sandwich, what else can one do with a head of lettuce? Unlike other greens like spinach or arugula, it doesn’t have the most distinct flavor. Not long after we got the box of Farm Fresh goods, we surfed our cabinets and fridges for inspiration. We remembered the many lettuce wraps we’ve had throughout the ages that head most appetizer menus nowadays. Finally, a solution.
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Citrus and Herb Roasted Chicken
Poultry & Pork • Tags: chicken, citrus zest, herb roasted, Patti Labelle
Even though it’s still hot and steamy outside, there’s nothing like roasting a chicken. It feels so old fashioned and homey. What 20-somethings do you know who wake up early on the weekend to roast and baste a chicken? Probably not many! For some reason, when we saw this ‘lil Foster Farms bird just waiting to find a good home (aka oven), we knew we had to pick one up. Once you take them out of the bag, raw chickens do not look so cute anymore. Pale, naked, insecure–not fit for good eats. Ours needed dire assistance, a foodie makeover if you will. We consulted our arsenal of ingredients to do what we could to make him the best bird he could be.
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Chicken and Penne Pasta in Garlic Rosemary Sauce
Poultry & Pork • Tags: bouillon cubes, chicken, penne, rosemary
Garlic lives in limbo, that’s for sure. On one hand, it has so many health benefits and it adds such distinct flavor to food. On the other hand, it wreaks havoc on the mouth. This was a meal that demanded an after dinner mint for sure. Talk about garlic overload! We love us some garlic. It’s in almost everything. If it’s not a dessert, it probably has garlic. And not just one clove. It’s usually a minimum of three because that’s how we roll. This dish has much more than one clove or even three, and if you’re a bold soul–or if you’re spending at least 24 hours alone–toss in a bit more. We support that.
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Chicken and Cheddar Stuffed Potatoes
Poultry & Pork • Tags: cheddar, chicken, potatoes
If the world of vegetables was a high school, and the end of the senior year was upon us, the potato would take the award for most well-rounded. Not only does it offer a variety of flavors, sizes and colors, but it can be boiled, fried, baked, gratinéed, stuffed, mashed, stacked, pureed and smothered. It cooperates well with its peers, acting as a team player with a multitude of spices, herbs and toppings. The potato knows when to stay in the background and when to shine its light as the leader. It’s always prepared for the task at hand and rarely disappoints. That’s why we’ve chosen the tater to take the reins in this dish.
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Herby Pine Nut Chicken with Vegetable Pearl Barley
Poultry & Pork • Tags: chicken, mint, pearl barley, pine nuts
Now that we’ve officially ridden a sweet sugar high this week, it’s time to get back to the nutritional basics–good proteins and healthy fiber. We are maniacs for substituting ingredients. When we really want to make a dish, we just go for it hoping that what we have on hand will do. The craving for some sort of crusted chicken creation came on strong, and we had no bread crumbs. A crafty cook knows that you can easily make your own bread crumbs at home, but that only works if you have bread on hand. We did not. And we didn’t feel like making a run to the store for a crusty baguette. As is usually the case, there was a bag of nuts sitting in the freezer–pine nuts this time. Just enough to get us out of a quick run to the market.
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Cheddar Chicken Pot Pie, Garlic Honey Mustard Vinaigrette
Poultry & Pork • Tags: cheddar, chicken, crust, dill, pastry, pot pie, sage
Sometimes it’s easier to throw in the towel and go pre-made. We’re all busy with insert-word-in-blank, and it takes a lot of time to really do some of the things by hand that maybe we should. Like make pie crusts. We love Mr. Pillsbury. That squishy dough man has appeased our food yearnings with biscuits, toaster strudels, crescent rolls, pizza crusts, and brownies for years. He’s also rolled out his share of pie crusts. We’ve had many, many years of Pillsbury pie crusts, and we’ve enjoyed. But there’s nothing like one you make with a mean combination of real butter, a pastry blender, and a little bicep/tricep action. Our grandmas and the Pennsylvania Amish knew what they were doing!
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Chicken Paella, Bizcocho de Límon
Poultry & Pork • Tags: bizcocho, chicken, paella, Spanish meal
Not too long ago, the taste of Europe was brought to life at a small dinner party for a few of our friends. If we can’t be in Spain, might as well bring Spain to us. Tapas parties are a great way to spice up the usual potluck affair. The variety of dishes is endless, and the combinations of flavors are unforgettable. There are a few things that must always be on hand for a proper tapas party–paella is one of them. Sangria is another. Oh, and a little something sweet to finish it off. Like a bit of cake. But it’s not good to have dessert before dinner, so cake will have to wait.
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