The summer season is almost fully upon us, so what better way to lose those extra pounds eh?! ‘Neways, for the longest time, I was never keen on cooking chicken breasts, because I baked them right away and after cooking, I felt they always had this raw taste to it.
Well, rewind to sometime last year and during one of my usual experimentation’s, I finally figured out how to bake chicken breasts properly, really straightforward too! For directions & more, keep reading!
I wanted to cook some chicken drumsticks but wanted to do so a tad differently from how I normally bake/cook chicken. Initially, I wanted to bake it by slicing a bunch of onions and scotch bonnet peppers over the chicken and baking it in a foil pan, but I changed my mind at the last minute and winged it.
I had a bag full of dried chili peppers a friend gave me, so I worked the rest of the seasonings around that. Based on the main ingredients, I hemmed and hawed on a title and ultimately decided to call it ‘Citrus Chili Chicken!’ For directions & more, keep reading!
Crepes, crepes, crepes! Eat them for breakfast, roll some corned beef inside them for a filling lunch and maybe even dinner. I heart them. The title is a simple play on Chicken and Waffles. Did you get it?! No? No worries, it’s all in the spirit of fun.
I didn’t cook the chicken, bought it from a local chicken joint in my area, known as Harold’s Chicken. For directions & more, keep reading!
So, what do you do when you’re out of some ingredients, don’t feel like going to the store, but feel like eating chicken stew? Improvise, that’s what you do!
I had a hankering for chicken stew, was out of tomatoes, but had tomato sauce (stay with me on this one), out of scotch bonnet/habanero peppers, but had dried scotch bonnet pepper; so I decided to go ahead anyway and see what would happen. For directions & more, keep reading!
This is an amazing recipe I got from the Food Network Magazine. (yes people, they just started a mag a few months back and I only just discovered it at CVS last week!) I was hungry and didn’t know what to eat, I didn’t want to do any major cooking and didn’t want to order in, so I started flipping through the pages of the June/ July issue and discovered these two separate recipes.
The jerk chicken is not your typical spicy Jamaican type of jerk. This is milder, to make hotter, just add 1-2 more scotch bonnet peppers. For directions & more, keep reading!
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