Chicken isn't my favorite food, nor is it my least favorite, but it sure is versatile. I cook it more frequently than any other kind of animal product -- at least twice a week. I'll share a trick that will keep you from getting "chicken fingers" if you buy boneless, skinless breasts in bulk like I do: turn a fold-top sandwich bag inside out, put it on your hand, pick up one breast, and put it in a large zip-top freezer bag. It's quick and easy, and you can take out on piece (or more) as needed.
Tonight I'm cooking an easy dinner. My stomach has been upset all day so I wanted something kind of light but also nutritious. I sprayed a pan with olive oil and added a piece of chicken and a diced potato, and sprinkled it all lightly with Everglades Heat (which isn't really very hot). I'm letting it cook on its own while I type; it's surprisingly delicious considering its ease of preparation.
I could write a cookbook of nothing but chicken recipes, most of which I've created on the fly. Maybe someday I'll write that book. Tonight I'm going to try to put out of my mind that I have to make a twelve-hour drive in three days with a packed schedule for the next two -- and relax with my chicken.
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