Tag Archives: chicken


This… is maybe… the best… chicken thing… I… have ever… had.





Chicken Pesto Tomato Thing


  • 4 or 5 thinly sliced chicken cutlets (I didn’t know how “cutlets” differed from “all of the other kinds of pieces of chicken”, and am still not entirely convinced. It all looks LITERALLY THE SAME TO ME in the grocery store.)
  • 2 tomatoes
  • 3 ounces of goat cheese (usually 1 tube)
  • 2 separate handfuls of shredded parmesan cheese
  • 1/2 cup of basil pesto
  • a li’l splash of half and half (opt.)
  • Healthy dose of olive oil
  • S und P



  1. Preheat oven to 425°F
  2. Salt and pepper the chicken, and place on a rimmed baking sheet (or else the olive oil goes everwhichaway)
  3. In a small bowl, mix together the pesto, goat cheese, and 1 handful of parmesan cheese. (If it seems kind of dry, you can add a splash of half and half to it.)
  4. Spread that mixed-up goodness on each of the chicken cutlets.
  5. Slice the tomatoes, and put two slices on top of each piece of chicken (as pictured)
  6. Drizzle everything with olive oil, and sprinkle the rest of the parmesan cheese on top of each piece.
  7. Bake for 20-25 minutes.


You can bake these at the same time as the chicken if you heat the baking sheet in the oven first.


  • About a pound of fingerling potatoes (which sounded kind of creepy to me, though L assures me they’re not)
  • Half a teaspoonish of minced garlic
  • Couple shakes each of thyme, rosemary, and sage (or 2 to 3 sprigs of them if you want to be super fancy. With sprigs.)
  • Salt and pepper
  • Yet more olive oil


  • Preheat the oven to 500°F and place the baking sheet inside to heat it.
  • Put the potatoes in a biggish bowl with the herbs and spices, and splorp some olive oil on it.
  • Roll it all around with a big spoon.
  • Remove the baking sheet and drizzle it with olive oil, and dump the potatoes on it and spread them out a little bit.
  • Turn down the heat to 425° and roast for 20 minutes.
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Not only has the song of this same name been stuck in our heads all summer (causing hours of singing the song around the apartment), but it is how I feel about tonight’s dinner. Although J wasn’t here to enjoy it with me (he gets the leftovers tomorrow), I felt very fancy cooking and eating this delicious concoction.



Fancy Food for this Most Regular of Tuesdays? Strawberry Balsamic Glazed Chicken over Lemon Arugula Risotto.



You’ll Need:

For Lemon Risotto:

*1 cup of arborio rice

*1/2 cup dry white wine

*zest and juice of 1/2 lemon

*handful of arugula (didn’t measure, just threw it in)

*salt to taste

*2 cups  chicken stock

*2 cups water

*1 onion, finely diced

*2 cloves garlic, finely minced

*olive oil

For Chicken:

*2 lbs chicken (this ended up being about 3 chicken breasts, as I used a little under 2 lbs.)

*1/3 cup strawberry jam

*1/4 cup balsamic vinegar

*1/2 cup water

*2 scallions, finely chopped

*poultry seasoning

*handful of fresh basil (I used 5 or 6 leaves from my delicious Greek basil plant), julienned

*salt and pepper

*olive oil



1. Season chicken with salt, pepper and poultry seasoning on both sides. Heat oil in large skillet, and drop chicken in when ready. Cook 5 minutes per side, browning the chicken on both sides.

2. Whisk strawberry jam, basil, balsamic, and water; pour over chicken and let simmer for 3-5 minutes, just to thicken the glaze. Flip chicken to make sure both sides get glaze.

3. Add scallions in at last minute. You can slice the chicken before serving or serve whole (I left mine whole).




Now, I attempted to make these two items at once. I started with the chicken because risotto needs your attention. I repeat,RISOTTO NEEDS YOUR ATTENTION. Look away and it can scorch. And that would make sad risotto.

Back to Cooking!

4. Heat chicken stock and water in a saucepan. In a large pot, saute garlic and onion in olive oil. Once softened, toss in rice and lemon zest, toasting the rice and letting it absorb the fat in the olive oil.

5. Pour in the lemon juice and wine and let the liquid evaporate. Once evaporated, add one ladle of cooking liquid until the risotto is cooked and smooth. As already stated, keep stirring and pay attention. Also, if you don’t use all of the cooking liquid, that is fine- cook it until it is done! You don’t want to turn your risotto into soup- too far! Season if necessary (depends on how salty your chicken stock is).

6. Once cooked, add arugula and stir until wilted. Serve right away!


*Sorry for the poor picture quality. The pot was very steamy!

I hope you enjoy your fancy meal when you make this too.

-L (&J and Bingley).


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New Twist on Pizza

So, it’s not technically a pizza. But we still think it was pretty awesome.



Chicken, Arugula, Hummus, Pepper “Pizza”

You’ll Need:

*Parchment paper- not completely necessary, but made for a REALLY easy clean-up

*1 boneless chicken breast, cooked and chopped into bite size pieces

*2 sheets of phyllo dough


*hummus, we used garlic lovers because it it my favorite

*Sweet peppers, chopped

*Cheese: You could really use any cheese you like. We used freshly grated mozzarella, but I would have also been happy with feta or pepper jack cheese (extra kick)


1. Follow instructions on the box to pre-bake the phyllo dough

2. While the dough is baking, mix together some arugula with the garlic lovers hummus

3. Once the dough is baked and cool, spread the hummus mixture onto the dough as your sauce layer

4. Evenly spread the chicken and peppers across, then top with the cheese you chose

5. Pop back in the oven just to melt the cheese

6. Top with remaining arugula



-L (& J &  Bingley)


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In case there aren’t enough posts with the word “noodly” in them, here’s another one.

Asian Noodly-Type Stuff



L made this tasty dish from a leftover veggie tray from a party. It feeds several hundred.

Or two people for a few days.




  • Veggie tray stuff (we used 1 handful each of diced green, red, and yellow peppers, carrots, celery, and cherry tomatoes.)
  • 1 onion, also diced.
  • 3 cloves of minced garlic (in fact, just dump in a spoonful or so of the jarred stuff.)
  • Whatever leftover spaghetti you have. If you have a new box, guess, or use one of these amazing things.
  • Chicken breast(s) (2 works fine, we only had one.)
  • olive oil or veg. oil
  • salt and pepper
  • ginger powder
  • bottled teriyaki sauce


  1. Boil a big ol’ pot of water, then boil the pasta.
  2. Sauté onion, garlic, and oil in a large skillet until soft.
  3. Toss in the rest of the veggies, then let them get soft. WHILE THAT’S HAPPENING:
  4. Season the chicken with salt and pepper and a bit of oil, and pan-sear. (Cook until brown on the outside and cooked through. Basically until it looks like chicken.)
  5. Slice chicken into bite-size pieces.
  6. Pour the teriyaki sauce (1/2 to 3/4 cup) in with the vegetables, mix it on up.
  7. Add the drained spaghetti and mix.





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Tacos, Schrödinger’s Cat style


Here we are.

And I may have messed up dinner.

And L isn’t home yet.

Anyway, here’s what happened:

L sent me a recipe to make, for Mexican shredded chicken, to put in the crock pot to make tacos with later tonight. I scrolled too far down on the link she sent me, and instead followed a recipe for something else. Something else which is not meant to be put in a crock pot. I did this anyway, without realizing my mistake until later. Here’s what I put in:

-A shredded chicken breast (shredding chicken breasts, by the way, is DISGUSTING when they aren’t cooked.)

-1/2 an onion, diced and cooked in olive oil (I’ve recently learned how to cook onions, so I put them in EVERYTHING. Here’s a tip: don’t put onions in everything. Just most things.)

-2 cans of diced tomatoes

-half a bag or so of frozen corn I found in the freezer

-a little thing of what appears to be leftover black beans

-a tiny can of tomato paste

-various spices: cumin, onion powder, onion onion (which you actually CAN put in everything), garlic powder, chili powder, and pepper.

It’s been a couple hours. I haven’t opened the pot yet. According to Schrödinger (and some sketchy associative logic), the food is, as of this moment, SIMULTANEOUSLY TERRIBLE AND AWESOME. I got a job recently, and today I decluttered the apartment and vacuumed- presumably, L will still want to marry me after tonight. I’ll keep y’all updated.


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As it turns out, I’m kind of bad at baking. I don’t really know how this happened, I used to be AWESOME at baking. I’d be in my fraternity house kitchen, at like 9 pm, and it would go something like this:

Cultured, Handsome Fraternity Brother: Hey J- whatcha doin?

Cultured, Handsome Me: Making brownies for us and the neighbors!

Cultured, Handsome Frat Bros: Cool!



This simply doesn’t happen any more. Recently, I’ve started making daft mistakes, such as forgetting the second cup of flour in a batch of peanut butter chocolate chip cookies (they were still pretty good- they just kind of congeal together and you have to sort of paw at them a little bit to get one in your mouth.) This time, I was attempting to make cheddar bay biscuits, like the amazing ones at Red Lobster that you find you’ve eaten the entire basket of before you even order your food.











This time, I didn’t quite appropriate the dough such that it might match the recommended yield of 12 biscuits. I made nine. NINE BIGGUNS. They were done after I left them in the oven a few extra minutes, but they had flattened under their own weight and turned into what was more of a large-diameter cheesy cookie. We dipped them into L’s perfectly cooked soup.




  1. Saute (fancy French word meaning “cook on the stove”) two chicken breasts in a pan with olive oil, salt, and pepper.
  2. Let that cool, and then chop it into cubes.
  3. In a big pot that looks like you could put soup in it, put in:
  4. a tablespoon of olive oil
  5. two cloves of garlic
  6. one onion, chopped
  7. saute all o’ that. WHILE THAT’S HAPPENING:
  8. clean and chop some celery and carrots.
  9. add them to the pot, saute for five-ish minutes.
  10. add the chicken,
  11. one bay leaf,
  12. some oregano,
  13. some thyme,
  14. some black pepper,
  15. 1 cup of rice, and
  16. 6 cups of water.
  17. BOIL’ER UP.
  18. turn down the heat, simmer for a half-hour.
  19. In a liquid measuring cup (the glass one), add two tablespoons of flour, two tablespoons of olive oil, and one cup of milk.
  20. Stir it up.
  21. Pour it in the pot of soup.
  22. Stir it.
  23. Eat it.


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