chicken Archives | Fake Food Free

Chicken Mole

December 13, 2018

The first time I had real mole, we were nearing the end of our cross-country drive to drop Dan off in California to start his new job, a couple months before the official move. We’d stopped for the night in Salt Lake City and had heard great things about Red Iguana, especially all their excellent versions of mole.

I was sold at first bite.

There are many different types of mole, but what is consistent with all (that I’ve tried) is the intensity of flavor. Chiles, seeds, nuts, spices, and even chocolate come together to create a rich sauce with a flavor that is difficult to put into words.

I’d vowed to try making it at home someday. And truth be told, I’ve been sitting on a recipe for a long while now. It belongs to my friend, Jason, and is from his book Healthy Sous Vide.

Riced Cauliflower Chicken Casserole

March 28, 2017

It’s like broccoli rice casserole, but without the broccoli or rice. That’s the first description that came to mind when I made this. Or at least that is what I envisioned when I came up with the recipe.

I’m still not over riced cauliflower. Maybe the rest of the world is? I don’t know. But I love the stuff. I’m always stir-frying it into things. So last week I thought – why not stir it into things…and then bake it.

Alas, a casserole was born.

Chicken Herb Soup with Bone Broth Recipe

March 9, 2017

This hearty chicken soup is simmered with a bone broth recipe. It’s full of fresh herb flavor and ideal for cool spring days.

This post is sponsored by Petaluma Poultry – Home of ROCKY® and ROSIE® Chicken.

I’m not trying to be overly dramatic, but homemade soup is life changing.

Once you have a bowl that has been simmered long enough to blend flavors and infuse broths, the thought of going back to canned feels like a death sentence to your taste buds.

If you’ve eaten a lot of canned soups in your lifetime, like I have (hello, diet food!), then you know they simply taste salty. And if you buy any type labeled diet or healthy, then you are in for even worse of a treat. Bland with a capital B.

Make it at home, though, and put in little effort, but a lot of time. Consider your soup world rocked.

Citrus Roasted Whole Chicken

December 8, 2016

Perfect for the holiday season, this citrus roasted whole chicken is packed with the flavor of oranges, grapefruits, rosemary, and thyme.
This post is sponsored by Petaluma Poultry – Home of ROCKY® and ROSIE® Chicken.

Chicken has saved our family holidays on more than one occasion. While most of us lean towards turkey or ham during this season, if there is a mishap, guess who is there to bail you out of an emergency dinner party situation.

Yep, the chicken.

I was just talking to my mom about this last week. I didn’t make it back home for Thanksgiving this year, but apparently the turkey had some problems. The solution, run to the store and grab a chicken. And I know that shredded chicken has made its way into my grandmother’s stuffing recipe instead of turkey more than once in the past.

Whole chickens are easier to find fresh, thaw faster if they are frozen, and take little effort to turn out tender, juicy, and full of flavor. To be honest, I’m a bigger fan of chicken myself.

So I say it’s about time we stop treating the chicken as the understudy in the holiday dinner play and go ahead and give it the leading the role. I’m starting with this recipe.

Autumn Spiced Slow Cooker Chicken with Apples and Onions

September 15, 2016

This simple slow cooker chicken is coated in savory spices and served with sweet apples and onions for the perfect fall meal.
This post is sponsored by Petaluma Poultry – Home of ROCKY® and ROSIE® Chicken.

Like many people, my introduction to poultry was in the form of the boneless, skinless chicken breast. Now, I have nothing against these chicken breasts. They still serve a purpose in my kitchen. Since I started this blog over eight years ago and got much more adventurous in my cooking, things have changed.

I’ve become more open to the versatility and the full flavor of other parts of the chicken.

I also didn’t mess around with graduating up to bone-in, skin-on parts. Nope. I jumped right into using the whole bird.

Grilled Bone In Chicken Breasts with Garlic Sweet Onion Barbecue Sauce

May 25, 2016

These bone in chicken breasts are glazed in a barbecue sauce made of grilled garlic and sweet onions and cooked over the fire until tender and juicy. This post is sponsored by Petaluma Poultry.

It took me a long time to get comfortable around a grill. I’m not sure if it was the dancing flames or maybe it was our society’s perception that grilling is a guy thing. For whatever reason, I could most often be found on the sidelines watching others flip the patties, chops and legs on the grill.

Then I found myself at a point where I had no choice but to start grilling. More of the recipes I was developing for clients needed to be grilled and I also got some print writing assignments on best grilling practices. This all led to a lot of research about the craft. I also could no longer wait for the weekend or evenings to have my husband around to fire up our kamado-style grill.

I had to jump in, tongs first.

Buffalo Chicken and Rice Slow Cooker Casserole

October 22, 2015

I rarely identify with the term comfort food. I think it’s because, unless you are force feeding me steamed broccoli or those crunchy fancy green beans, I consider all foods comforting. I may be partial to carbs, but a salad or spring roll can bring about as much comfort and nostalgia for me as mashed potatoes and pumpkin pie.

But I get it, and if you wanted me to come up with some comfort foods, using the true sense of the word, one thing that comes to mind is the classic casserole.

Lemongrass Chili Marinade for Grilled Chicken

May 4, 2015

This recipe combines aromatic lemongrass with spicy chili paste to create a flavorful marinade for grilled chicken. It’s perfect for kicking off the start of grilling season!

It wasn’t until we began exploring the BBQ meats of Korean, Thai and Hawaiian cuisines that we discovered the deliciousness of the chicken thigh. Prior to that, our meals were most often made up of chicken breasts and the occasional full roasted bird.

To be honest, the chicken breast alone leaves a lot to be desired. When it is not cooked with the rest of the bird, it’s often dry and tasteless. At least that was my experience. Even the best marinades and fillings rolled up inside couldn’t seem to make it any better.

Slow Cooker Maple Jalapeno Chicken Sliders

February 26, 2015

These Slow Cooker Maple Jalapeno Chicken Sliders have a flavorful balance of sweet, salty and spicy. Crown Maple gave me a sample of their delicious organic maple syrup at the Winter Fancy Food Show last month and it made the perfect addition to this easy meal!

I learned long ago that there is no denying my sweet tooth. Yes, you can calm it down by cutting out all forms of added sugar. I did that a couple years ago. Cravings subsided, and even now I don’t like things nearly as sweet as I used to, but the sweet tooth never really went away.

If you have a sweet tooth, you know what I’m talking about.

People tend to fall into a sweet or salty category. Some have no desire for any type of sugar. But threaten to take away their potato chips, and look out! Meanwhile, if you told me I could never have a potato chip or pretzel again I would not shed a single tear. But let’s not talk about the horror of never having caramel, chocolate, or my favorite sweetener, maple syrup.

Hanoi Grilled Chicken from The Banh Mi Handbook

September 28, 2014

From the Vietnamese bread and fillings to tangy pickled vegetables, you can create your own restaurant-style sandwich at home with the help of The Banh Mi Handbook and this Hanoi Grilled Chicken.

I read about the Vietnamese Banh Mi long before I ever had the opportunity to take my first bite. I knew about the soft, but crusty bread, the numerous meat fillings, pickled veggies, hot peppers and the finishing touch of cilantro.

Often when you know this much about a food before you try it, you set yourself up for disappointment. Not so with this sandwich. I had built up in my head what the combination of those flavors would be, and it was better than I anticipated.

I’m not picky about my banh mi. I like the classic version I can grab for $3.50 when passing through Oakland’s Chinatown just as much as I like the fancy version for $10 filled with local, pastured lemongrass chicken that I get at food trucks.

There is an art to it though, don’t you think? It’s not something that I had considered making at home because, while it seems easy, man is it hard to get those flavors right.