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Showing posts from June, 2020

General Tso's Chicken

Spicy, crunchy, chili-sauce glazed chicken fingers with tender crisp broccoli and sweetly perfumed jasmine rice is my idea of a Sunday delight. Over the past 2 weeks, I have had the honor of hosting 49 students of my voice studio from ages 8 to 60, singing in 3 recitals for a total of 5 hours of music. Each of those wonderful singers worked incredibly hard with me to perform online via Zoom; they practiced with their backing tracks, perfected lighting, camera angles and mic balance, and achieved beautiful and moving performances. I am over the moon proud. But I also want a treat. I want to lose myself in the kitchen for a moment, sipping a glass of wine, making a floury mess, and fry up some gloriously and sweetly spiced chicken. Nothing smells better than jasmine rice cooking in my Zojirushi (my single best kitchen appliance purchase ever- and since I own every single kitchen appliance ever, that is an achievement!), and I think I could subsist on a steady diet of broccoli eve

Fried Chicken, Broccoli and Potato Salad

Summer is here!A strange summer to be sure, full of concerns about masks and social distancing, but also sunshine and the great outdoors and swimming and cook outs. In the summer, I love love love potato salad. This recipe is a combination of mayo-based and German potato salad; I love the tang the vinegar lends. Cuts through the wonderfully fatty mayo. Roasted broccoli is a perennial favorite side. Fried chicken! Do I need to say more? It is classic, delicious hot or cold (if you make enough to have leftovers) and delicious served with bbq sauce. I am obsessed with Sweet Baby Rays but feel free to sub in your fav or make your own. Enjoy! Ingredients: 1/4 cup barbecue sauce (Sweet Baby Rays) 1/2 pound boneless, skinless chicken breasts, pounded flat 1 head of broccoli 1/4 cup mayo 1 large clove of garlic, minced 1 bunch of scallions, sliced 1 russet potato 1 tablespoon olive oil 1 tablespoon apple cider vinegar 1 tablespoon capers 1 egg 1/2 cup flour 1 teaspoon o

Buffalo Chicken Skillet Pizza

Buffalo chicken has grown on me. Spicy foods were not something I enjoyed as a child; black pepper used to burn my tongue. I started easing into spice with curries. Something about the slower, building heat of a curry dish appealed more to me than the immediate spicy pepper punch of Tex-mex, for instance. Now, I love a shake of cayenne pepper in almost anything I make. I am not yet at Ghost Pepper level, but maybe in a few decades.. Buffalo chicken is one of my husband's favorite foods. Pizza is one of mine. Sundays are usually the meal we splurge on, so it made sense to me to combine our two favorite foods into one Sunday guilt-free fest. I love the cheesiness and spicy sauce combined with perfectly golden brown crust and tender chicken. Pair it with a green salad and a beer, and you have a Sunday meal fit for a king. Enjoy! Ingredients: 1/4 cup Buffalo sauce 1/2 pound skinless, boneless chicken breasts, sliced into 1 inch pieces 1.5 ounces fontina cheese, chopped into 1

Cheesy Chicken Quesadillas

Sometimes, all I want for dinner is a snack. Either because the day was physically, mentally or emotionally draining, all I feel like I can manage is about 15 minutes of work and 15 minutes of waiting as I drink a glass of wine. This recipe is easy to make, delicious, you already have the ingredients, and you probably have it in you at the end of a long day to whip it up. Sending you and yours happy and healthy thoughts! Ingredients: 1/2 cup medium to hot salsa 4 8 inch flour tortillas 1 bunch scallions 4 ounces fresh mozzarella 2 1/2 teaspoons taco seasoning 1/2 pound boneless, skinless chicken breasts salt and pepper to taste Oil for frying Method: Pat the chicken dry. Season with salt, pepper and taco seasoning. Heat one tablespoon of oil in a medium skillet of medium-high heat. Cook the chicken two to three minutes a side, until nicely browned and cooked through. Transfer to a cutting board to let cool. Once cool, slice the chicken into strips or shred with a for

Black Lives Matter

I do not want to dilute this important message by relating it to any of my other food blog posts. If you find it strange that a food blog is expressing such an opinion, I want to take a brief moment to educate you.  Saying Black Lives Matter is not a political statement; it is a human statement. It is a statement that everyone should be making everywhere. It is not enough to not be racist; we must be vocally anti-racist and spread this message far and wide.  For more information, please check out this link: