chunkys chicken

5

When the weather is getting chilly like now, there’s nothing better than this dish with a shot of soju for dinner. It warms you right up! This dish is full of everything tasty, big chunky juicy dark meat chicken, soft potatoes and deep, rich and spicy juice that tastes so yummy when eaten with rice. Soju is a korean liquor made with mainly potatos. It tastes somewhere between japanese sake and vodka. It’s used in Korean cooking a lot, especially in cooking meat. When heated with meat, the alcohol evaporates and takes away the gamey smell of the meat with it. So even if you are not into drinking this liquor, it’s good to keep a bottle for cooking purposes. And they are super cheap at Korean grocery shops, usually less then $7 a bottle.  It is the most popular drink in Korea and there are many different brands but most of them come in green bottles. You can use any brand for cooking. If you can’t find soju near you, no worries. You can substitute soju with sake or vodka. You can use many different types of chicken as long as it’s dark meat: bone-in chicken thighs, wings, and drumsticks…etc. Just make sure they are not too big, and you might need to cook them a bit longer in order for the chicken to cook through. I like to use boneless chicken thighs the best because they take less time to cook and also less messy to eat. 

Slow Cooker Freezer Meals

I don’t love to cook dinner anymore. I haven’t loved cooking dinner ever, really.  I don’t think I have even really liked cooking dinner.  I do love anything that makes a mundane and necessary task easier.  Especially as a mom.  And even more now as a new mom of two. There are two things that make cooking dinner really great: Advanced preparation & a crockpot. Have I ever mentioned how much I love a good crockpot? Seriously, if I could marry my slow cooker, I would. Over the past few months I was enlightened with the brilliant phenomenon that are freezer meals.  Fully pepared, uncooked, frozen bags of food that you simply place in a slow cooker for 6-8 hours and have dinner with little to no effort.  To make things even easier on myself I make sure that I always have slow cooker liners on hand.  I did a gigantic batch of freezer meals today and while I made a lot of new recipes I haven’t tried yet, I thought I would share them here in an effort to save YOU time as well.

The first thing I did was scour the internet for some new recipes.  In recent months I have made teriyaki chicken, tortilla soup, and other various meals, but this time I wanted to branch out to other sorts of meat too. 

I wrote out 8 different recipes and then compiled a shopping list for all of the items I didn’t have on hand (which was most of the items, obviously).  I then went “grocery shopping” (ordered online at Harris Teeter & let them gather my things for me, of course). I picked up my groceries today and set to work putting all of the ingredients in gallon-sized freezer bags.

In total, 14 meals cost around $75.00 - this is an average of $5.35 per meal for a family of four (three eaters, but I eat enough for two people these days, so go with four). Not only that, but our meals will be easy and, for the most part, well balanced.  A couple of tips I have if you plan to embark on a freezer meal journey: 

  • DO  NOT buy store brand freezer bags.  Go with Hefty or Ziploc. I made that mistake one time and had SO MANY bags burst.  It was infuriating to have fully prepared meals exploding out of bags.
  • Make a list. Stick to it. Also, use your recipe list to group all of the items for each meal together before you prep anything.  This way, you wont use all of the pineapple for one meal when it is supposed to be used with three different meals, for example. 
  • Always put in your meat and loose ingredients first, then pour the sauce overtop - it just makes things easier.
  • Prelabel your bags before making the meals.  Seems obvious to me, but you never know ;)

Onto the recipes! Here are 8 different meal options that I made today. Recipes that make more than one day’s worth of food are noted as well:

Keep reading

5

So my husband calls and asks if he can bring any dinner home for his sick wife. It was so tempting to ask him to bring home some chunky chicken noodle soup or, even worse, my all time favorite comfort food: McDonald’s.
But alas, I had decided this afternoon to try out my new spiralizer and
Oh.
My.
God.
Why didn’t I know about this earlier?

We may eat a lot of food additives, but most consumers know very little about them. These often misunderstood substances go by unwieldy names like “diacetyl” or “azodicarbonamide.” They are in everything from salad dressings to Twinkies. But how many of us actually know what they look like or, more important, what they’re doing in our food?

Ingredients, a new book by photographer Dwight Eschliman and writer Steve Ettlinger, seeks to demystify 75 common food additives, from acesulfame potassium to xanthan gum, by providing an easy-to-read encyclopedia of sorts of various food additives, their uses and their history.

‘Ingredients’: An Eye-Opening Look At The Additives In Our Food

Photo: The ingredients found in Campbell’s Chunky Classic Chicken Noodle Soup. Credit: Dwight Eschliman/Regan Arts

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c’mon ya chunky chicken nuggets

10

[MONSTER] Dora Cockatrice.

Japanese name: ドーラコカトリス
Romanized name: Doora Kokatorisu

Alignment: Bandora Gang
Type: Dora Monster
Inspiration: Cockatrice
Status: Killed by Super Legend Lightning Cut.

From: Kyouryuu Sentai Zyuranger - Episodes 9 & 10

Trivia

  • A cockatrice is a mythological beast that is usually described as a bipedal dragon with the head of a rooster. Like a gorgon, the cockatrice can turn its victims into stone. They are sometimes confused with the basilisk.
  • Unlike its Mighty Morphin’ Power Rangers counterpart Chunky Chicken (episode “Big Sisters”), Dora Cockatrice had two lives. It was revived as Dora Cockatrice II (ドーラコカトリス2号; Doora Kokatorisu Nigou). However, there were other Chunky Chickens seen throughout the Power Rangers series.

Source: tokumonster.tumblr.com

Refrigerator Biscuit meal ideas!

You know those little 50 cent packs of poor excuses for biscuits? Over the years I’ve gathered some ideas of tasty (and cheap) ideas to use them for. These 3 are my favorites.

Number 1- Oven Dumplings. Approx cost for 2 people- $5 approx time- 15 minutes. This is basic and the most common I have seen.

2 Cans of Campbell’s Chunky Chicken/Broccoli soup (or prefered variety of soup, these work great though)

2 Packs of biscuits.

Heat your oven to the temp required to cook the biscuits, Pour your soup into a casserole pan (I found best results using half of the water noted on the can) and top with the uncooked biscuits. bake until biscuits are golden brown. 

Number 2-  Stuffed Pockets Approx cost for 2-4 people- $5-10 (dependant on fillings) Approx Time 15-30 minutes. I make these for lunch/breakfast/whenever for my roommate/boyfriend. He will eat them all if even the chance, but the average “serving” I would say is 5 for a person.

Fillings of your choice( some pairings. Sour cream/onion soup mix, cream cheese/jam, cold cuts/cheese, pepperoni/cheese),

1 pack of biscuits for every other person.

Preheat your oven, you know the drill. Roll out your biscuits and put about a tablespoon of filling in the center and and pull the dough around it. Bake, eat and enjoy. Jam based fillings don’t require refrigeration, and these reheat wonderfully. 

Number 3- Fried Biscuits. Approx Cost $1 for each person. Approx time 10-15 minutes.i picked up this idea from some friends from the south. A cheap, fast, and warm alternative to doughnuts. 

1-2 cups Cooking oil ( I like using standard canola, olive gives them a slightly savory undertone)

 Biscuits,( I’d say half a package for each person, but whenever I make these, they are devoured, so if making for hungry a meal, a package for every person is smart)

Topping ( I normally just toss these babies in sugar and pumpkin pie spice once they come out of the oil, but you can use what ever suits you)

Heat your oil on medium high heat. roll your biscuits into ropes and press the ends together, forming a ring. (this is important, if you just toss them flat into the oil, they will not cook evenly).Fry them until golden brown . Top as prefered and consume.