Best Chicken Ever!

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I had to look back through previous posts because I couldn’t believe I hadn’t written about what we’ve dubbed as Best. Chicken. Ever! It’s real name is parmesean chicken, but that just doesn’t do it justice. It’s tangy, moist with a crunchy crust and just, yum. If the hubs has been out of town, this is my go-to welcome home meal for him (with coconut bark as dessert, of course). Forgot to take after photos. The smell of it being done is so intoxicating, they don’t last long! Read on!

5 chicken legs, split into thighs and drumsticks. Skin on!
2/3 c. White wine (have also used lemon juice in a pinch!)
2/3 c. Olive oil
2/3c freshly grated parm
4 cloves garlic, minced
Salt and pepper

Preheat oven to 450 degrees. Line 2 pie plates with foil (my latest discovery to help keep the pans clean). Lay out chicken pieces and sprinkle with the salt and pepper.

In the pie plates, divide the olive oil, white wine and garlic evenly. Add 1 Tbsp of parmesean to each plate. Take each piece of chicken and toss to coat, ending skin side up. Once all pieces of chicken are in the pans, generously sprinkle the remaining parm on top.

Place in oven for 30 minutes. Turn temp down to 425 degrees for 20 more minutes. Take out and enjoy!

Now my mouth is watering…

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Fermentation!

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I’m sure you were hoping for a beer topic, but that is for another day. I keep grabbing the Omission IPA gluten-free beer packs instead of their other offerings. I can’t stand IPAs, so I will keep my review of this beer option until I can give them a fair shake.

Foods can also be fermented! There is the obvious sauerkraut and pickles, but here in Texas, pickled okra is a delicacy (even if I can’t get over their furriness). Pickles are fermented, but any other veggie can be as well. Fermented foods have more vitamins and the nutrients are more bioavailable.

As such, we try to incorporate them wherever we can. Take our super simple meal we made around our friend’s latest creation…a line of fermented veggies.

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Go Drew! So, while we have a few crazy weeks left of dual sports, we made a meal of Applegate The Great Organic hot dogs and Drew’s assortment of Texas hot sauerkraut, pickled okra and pickled carrots. Even better that all are made from Johnson’s Backyard Garden organic veggies. The kids ate them all gone and couldn’t believe how the flavor of a carrot could change. It was almost like pulling over for a hot dog with kraut in Yonkers, NY! Mmmmm…

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