Chicken strips are on the menu today.
Juicy and crunchy: the whole package!
My elder daughter is an extremely picky eater. Her list of approved dishes is pretty short: pizza, pasta, rice. I can kill myself cooking all kinds of delicacies and she would look at them as if they are about to jump off the plate and bite her. Packing her lunch bag is a nightmare and it consists of a steady rotation of pasta and french toast. In an attempt to broaden her palate I have even read a book titled “French Kids Eat Everything” but it turned out that I am not a French parent and she is not a French kid, alas! But I have recently discovered that she started looking favourably at chicken strips. I try not to buy frozen meals if making my own is an option, so I decided to give chicken strips a try. Continue reading
I am always in a mood for Okra Stew and think that okra is seriously underrated.
My husband’s dad’s side of the family is from Baghdad and Arabic dishes make regular appearances on our dinner table. Bamieh is the official name our Iraqi family has for this dish, but I stick to a safer ‘okra stew’ as I only witnessed my husband’s cousin’s wife cooking it once and tried to learn the steps the best I could (so authenticity of the recipe cannot be guaranteed). I improvised with the ingredients a bit and came up with a recipe that satisfied myself and the extremely picky eaters I happen to share my life with. Even my 6 year old likes it, and it says a lot! Continue reading
Ever made chicken with bricks? I use two (bricks) for this recipe and the chicken always turns out juicy and tender with deliciously crispy skin!
And no, you are not actually cooking the bricks, they are used to press the bird while it cooks slowly on low heat and retains all of its juices. Continue reading
This one is a crowd pleaser and will not take up too much of your time. All you need is some potatoes and bacon, a match made in food heaven (at least in my opinion). Make it as a quick snack if you have company over or as a lazy weeknight dinner, with a salad on the side. My dad tasted a similar dish while visiting relatives that live near Carpathian mountains in Ukraine and was so impressed with it that my mom had to try making it. The original version had small potatoes cut in half and topped with a nice chubby slice of smoked salo (Ukrainian type of bacon that has no, or very little, meat). It is delicious and comes with a variety of seasonings. I improvised given the lack of proper salo and unwillingness to wait for too long for the thicker cut spuds to cook through. I like to season them with salt and pepper as bacon packs quite a bit of flavour, but feel free to experiment with your favourite seasonings. The result will be delicious! I do wonder, how this dish is not a pub food staple? Continue reading