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Budapest and the Sheet Pan Dinner
Budapest is honestly, hands down, one of my most favourite places in the world. I don’t speak the language (though I’m trying to learn), yet I feel like I belong. I’m just so at ease there. The city is absolutely beautiful and so accessible by foot or public transportation with two sides of the river, Buda and Pest, that are diverse in personality and terrain. I often wonder what it would be like if I spent any length of time there. I’m hoping to find out soon.
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Garlic Parmesan Chicken Wings with Buffalo Bleu Cheese Dip
By now you’ve probably come to realize that I quite like chicken wings. So it also should not be a surprise that I jumped on the band wagon when I was asked by a fellow expat to create these Garlic Parmesan Chicken Wings for her.
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Fourth of July Series part 3 ~ Oven Fried Chicken Sliders
Welcome back for part 3 of our Fourth of July series. Last time I shared with you Bow Tie Pasta Salad with Basil Vinaigrette. Today’s recipe is Oven Fried Chicken Sliders. I love this recipe. Truth is, I think I like them even more because they are a mini version of the full sized sandwich. I have a bit of a history with “mini” foods but I think that might be a story for another time…
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Drunken Chicken Wings
Sometimes I think I live under a rock. I mean where was I when all my friends in college were headed to ten cent wing night? Where was I when platters of 100’s of buffalo wings were ordered for every football Sunday of the season? Where was I?!?!
Late to the party I tell you! Late to the party!
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Return from Hiatus and Kale and Turkey Stew
Well, I’ve returned. I’m back from my unintended hiatus. I never intended on being so inactive here at LSL this month but two trips taking up two weeks away from the house have made things crazy.
We’ve had so much fun and I plan on telling you all about it in upcoming posts. In good time my friends. In good time.
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Turkey “Cobb” Salad
When thinking of what to put together for dinner this past week, I was really thinking of a true Cobb salad. Chicken, egg, avocado, blue cheese and bacon among a pile of greens and tomatoes and onion. All of this of course to be topped off with a thick and creamy dressing. You know, one of those salads that end up with more calories than a bacon cheeseburger?
Yeah, that’s what I really wanted.
Using my better judgement (for once) I opted for this Turkey “Cobb” Salad instead. Beautiful, fresh leafy greens topped with chopped turkey, thinly sliced carrot, sliced cucumber, chopped tomato, blanched green beans, blanched broccoli, and topped with a lightened up buttermilk ranch dressing.
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How to Easily Cut a Roasted Chicken
In the previous post I shared with you the method we use to roast a perfect chicken. Today I want to share with you how I quickly and easily cut that roasted chicken for serving.
One tool I think every kitchen should have is a good pair of kitchen scissors. A sturdy pair kept in the kitchen only used for kitchen tasks only. You can also look for poultry scissors. The specific brand I use is Wusthof, but Oxo, Henckel, Scanpan and many others make them as well. Pick a pair that seem sturdy and feel comfortable in your hand. An added bonus would be if they come apart for easy cleaning. Use your kitchen scissors for cutting your chicken. There is no easier way.
Breast side up with legs pointing towards you. -
Roasted Chicken with Shallot White Wine Pan Sauce
I’m sure we are like most households; we eat a lot of chicken. I do try to be aware of it though and really do try not to serve chicken more than once a week. I mean one can only eat so much boneless skinless bla bla bla. Don’t get me wrong boneless skinless chicken has its place (like Thai Green Curry) but it can get boring. Enter the roasted chicken.
