Tuesday, August 4, 2015

Double Duty Chicken!

     So tonight I will actually give you a cooking entry! Yay food! So I know what you're thinking already, "that's a lot of food for one." and you would be right, except for the fact that my kids are with me for the week. So what I decided to whip up for dinner is chicken breast that will pull double duty as a chicken pasta salad for tomorrow! Woohoo for stretching the budget!

     So to start off with, I didn't find this recipe online, this is just what I whipped up in my own kitchen out of my own food loving mind.

     The chicken breast is seasoned with crushed rosemary, black pepper, rosemary sea salt, onion powder and garlic powder. I do not cook with specific measurements, so don't even ask me how much is on each chicken breast. I added a moderate dusting of each seasoning to both sides of the chicken and rubbed it in. I cooked the chicken in a pan pre-heated to Medium, with a healthy dollop of organic coconut oil and 3 whole cloves of garlic. Covered and cooked approx 10 mins each side then removed the lid, and turned up the heat to medium high for about 2-3 mins to cook off the excess liquid and to brown the chicken. Please check your chicken with a thermometer to ensure it is cooked to the food safe temp of 165 degrees Fahrenheit. I used the old method of giving the thickest part a poke with a fork and ensuring the juice ran clear. Do not do this unless you are 100% confident in your own cooking skills, I don't recommend it.

     Ok, now for that fun and colorful pasta salad! Again, no exact measurements! Shit, I don't have time for that! Cook yourself some pasta, I chose small shells, you can get what ever floats your boat. Chop up some veggies, don't ask me what to put in there... I don't know what you like. I like many veggies, this has carrots, red bell pepper, broccoli and sugar snap peas. I also added real bacon bits because bacon is fucking awesome. I will chop up one of those yummy chicken breasts and toss it in there too. The dressing for this particular salad will be made with about 1c. of olive oil mayo because I like it, and a half packet of Hidden Valley Fiesta Ranch. Toss the salad and then eat it! YOU KNOW WHAT I MEAN! get your head outta the gutter...

     Now this is the only time I'm gonna explain to you why and how I can cook without specific measurements. I first learned to cook by grabbing a packet of seasoning at the store, you know what I'm talking about, the shit they don't even keep in the spice aisle. Well after a while cooking with those things I decided to take matters into my own hands and googled what kind of spices were in them, trust me when I say this, THROW THEM OUT! Holy hell there is a lot of bad, and useless shit in those things. So I went to the store and began stocking my spice cabinet, buy in bulk bottles these things: Garlic powder, chili powder, and onion powder. Most of those seasoning packets contain one or all of these things. Then add in other herbs and spices. Rosemary, Oregano, Ground Cumin, Basil, Ginger... I could list everything in my spice cabinet but that would be another blog. Second reason I don't really care to measure is that cooking is really a feeling in the kitchen. It's just knowing what you like, and figuring out your own taste. It can become a very relaxing and enjoyable experience. Especially when you can cook with someone you love. One day I hope to be back in the kitchen with someone I love, creating pure awesome in a pan.      

     So happy cooking my friends! Until next time...