Tag: chicken

Jerk Chicken

23 Comments

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I’m happiest when I’m dining at sketchy restaurants.

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I’ve explained my love & devotion to mediocre chain restaurants before. It’s just in my DNA.

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Garr & I tried a new church yesterday & the first thing that has to happen after spending time with Jesus is FOOOOOOOD. I typically cry so much I’m just exhausted & need fuel.

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What is right down the street from this church? YOU GUESSED IT – a Red Robin. Imagine like screeching tires & curb jumping as I force him to turn into the parking lot. No, I don’t eat burgers. Not the point. The POINT is a little something I like to call bottomless french fries. Did we partake? Absolutely. Did I look pregnant the rest of the day? Definitely. WORTH IT.

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So I couldn’t prepare the potatoes I had planned to make with dinner because I literally would have exploded into 1,000 Rachel pieces.

 

 

Time: 3 hours (prep + cooking) | Serves: 6 drummies

 

Ingredients:

  • 6 chicken drummies
  • 2 tbsp. of onion salt
  • 2 tbsp. of garlic salt
  • 1 tsp. of white pepper
  • 1 tbsp. of cinnamon
  • 1 tsp. of nutmeg
  • 1 tbsp. of ground ginger
  • 1 tbsp. of smoked paprika
  • 1 tbsp. of all spice
  • 1 tsp. of coriander
  • 1 tsp. of crushed red pepper
  • 1 tsp. of cayenne pepper
  • 3 tbsp. of coconut sugar
  • S+P, to taste
  • 1 tbsp. of olive oil

How to:

  • In a large bowl, combine all seasoning + S+P
  • Pat dry chicken + add to the bowl
  • Coat chicken in seasoning + cover the bowl, letting sit in the fridge for 2 hours
  • Preheat oven to 425 degrees
  • Lay chicken on a lined baking sheet
  • Drizzle with olive oil
  • Bake for 40-45 minutes, turning once in the middle
  • Serve hot
  • Make more seasoning + put it on everything you eat here on out

 

 

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Chicken Phillies

10 Comments

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I want to pull my hair out when someone comes up with a genius idea before me.

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I almost had that EXACT same thought – why did you have to steal my thunder???

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This happens far too often for my liking. Let’s take last night for instance. Garr takes me to a place with $1 beers. Ok I’ll order a really expensive fruity cider – it’s fine. I peak at the menu. Standard bar fare. Something catches my eye, though. Something that my mind has almost conceived on its own. I was THIS CLOSE.

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Tater tot nachos. Literally, what have I been doing with my time if not topping cheese & veggies on top of perfectly crisp tater tots? Wasting my effing time, that’s what. I need to get it together. Stop pussyfooting around & really spend some time developing ideas so I get all of the fame & glory I deserve.

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If you’re still reading this, here’s a bomb recipe for some chicken phillies.

 

 

Time: 8 hours (prep + cooking) | Serves: 6 sandwiches

Ingredients:

  • 1 lb. of chicken breast
  • 1 onion, sliced
  • 2 green peppers, sliced
  • 4 cups of chicken broth
  • 1 tsp. of crushed red pepper
  • 1 tbsp. of garlic salt
  • 1 tbsp. of onion salt
  • Plenty of S+P
  • Toasted rolls, for serving
  • Provolone, for serving
  • Spicy mustard, for serving

How to:

  • S+P each side of the chicken breasts
  • Add them to a crock pot with onion + pepper + crushed red pepper + garlic salt + onion salt + S+P
  • Add chicken broth + cover + cook on low for 7-8 hours
  • Shred the chicken in the crockpot
  • Scoop onto toasted buns + top with provolone + spicy mustard
  • Swallow whole

Chicken Sausage + Swiss Chard over Cheese Grits

6 Comments

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I think self-improvement is of the utmost importance.

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You should always be striving for a better version of you. NEVER settle.

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That’s why I have Crest Whitestrips on right now. My lil chiclets need some serious TLC & I am answering the call of duty. Call it vain. I don’t care. I call it self-love. But if you’re like my husband you can just call me vain.

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I can’t help it. I’m a self-conscious creature who happened to drink too much red wine in 2014 & is now paying the price with a lackluster smile. First world problems? Yes. But when your nose is as big as mine, you’d try to eliminate as many facial flaws as possible, too.

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Love your flaws, ladies. But fix them if you can.

 

 

Time: 45 minutes (prep + cooking) | Serves: 2-3

Ingredients

  • 1 cup of grits
  • 1 lb. of cajun chicken sausage
  • 3-4 cups of swiss chard, chopped
  • 1 onion, diced
  • 3 tbsp. of garlic, minced
  • 1/2 cup of cheddar cheese
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Cook grits according to package directions – the kind I use take about 30 minutes
  • Heat a skillet over medium heat
  • Add sausage to the dry skillet, cook for 5-6 minutes or until browned to your desire or cooked through, if yours is not pre-cooked
  • Scoot sausage to the outskirts of the skillet + add oil to the center of the skillet
  • Add onion + S+P + cook for 3-4 minutes or until onion soft
  • Add garlic, cook 1 more minute
  • Add chard + S+P, cook for 3 minutes or until wilted
  • When grits are almost done, add S+P + cheese
  • Serve sausage over grits
  • Lift the plate to your pie hole + pour it all in