Chicken Breasts Too Big? Perfect Chicken Possibilities.

Posted on June 22, 2015 by AnniesDishList

I do a lot of yoga…sometimes right smack in the middle of the day. Why not? It’s good to get your zen on whenever you have 75 minutes to do so.

OK – it’s called a Locust

Still…I’m never going to be that perfect poser…because, anatomically, some poses just aren’t meant for those with bigger breasts. I don’t know the names…but, there’s one pose that just doesn’t look right when I do it. Laying on your stomach you lift your arms, chest and legs off of the mat. It might be called a downward chimichanga – but I’m not sure.

Anyway, I’ve noticed that those in the class with regular sized chests (C-cup or larger) don’t get as much loft…while we are lifting our chests and our backs are bowed in equal proportion to the smaller gals, our breasts may still be touching the mat. Doesn’t seem fair – we are actually working harder (think of the weight alone) and getting less satisfactory results.

So, I’m working on a Yoga for Bigger Boobies Book – stay tuned.

In the mean time, and speaking of breasts – here’s a great way to make perfect chicken breasts every time.

Tiny apartment tips:

You can buy a family pack of breasts (as long as they are from a good quality brand) and individually (wrap tightly in Saran wrap and then place in ZipLoc baggie) freeze what you don’t need. I like the Fairway ones and they’re usually priced well.
Family pack!
You can freeze herbs like Thyme and Rosemary for a super long time and don’t need to defrost them to use. As long as they’re still fragrant, they’re OK to use.
If your (chicken) breasts are too big…you can butterfly them or even slice them into three equal cutlets

Perfectly Easy Chicken Breast (serves 2)

Ingredients:

1 large chicken breast – do you need to buy organic? No, no you do not. but go ahead if that’s your thing
2 TBSP extra virgin olive oil – I’ve taken to buying the giant bottles at Fairway – not super space effective, but I transfer to my Sur La Table drizzler and keep the giant Fairway bottle out of sight
Jane’s Krazy Mixed up Lemon Pepper – the flavored Jane’s are not as easy to find in NYC…I import it from Florida and have a dealer down there
Kosher Salt
1 bay leaf OR 3 sprigs of thyme
1 TBSP Flour (optional – but, I like it)
1 little, innocent pat of butter (also optional)

1. In a large soup or stock pot (any pot with a lid and a base area large enough for the chicken to lie flat) heat the olive oil and the little pat of butter over med/high heat

Yes, you can leave the butter out – but it helps the chicken brown and adds flavor

2. Place the large breast on a cutting board covered with Saran Wrap

3. Butterfly the breast – here’s a GoodHousekeeping article on how to do that – I can’t figure out how to take pix while I am butterflying and pounding chicken…but, here’s a before, during and after:

Lay breast on cutting board covered in plastic wrap

Slowly start to run knife down the side of the breast and pull back as you do

Don’t cut through. This is what it will look like when you’re done

4. Place the butterflied breast between two pieces of Saran Wrap and pound it – gentle now – to about 1/2 inch thick. Don’t beat the poor thing

Just enough to make the width of the chicken uniform

5. Generously salt and Jane’s Lemon Pepper both sides and add about 1/2 tsp of thyme leaves

Salt, Jane’s Lemon Pepper and Thyme Leaves

6. Dredge the breast in flour

Just a gentle dusting of flour – optional, but I like it – and most is going to shake off

7. Place the chicken in the pot and sear on one side for about 1-2 minutes – the edges of the chicken will turn slightly white and the cooking side will brown

Sizzling….just browning – not really frying

8. Flip the chicken – IF, you prefer the flavor of bay leaf over the thyme, this is where you throw in your bay

Just a little brownness…for flavor and seals in moisture

9. Reduce heat to low and cover the pot. Allow to cook undisturbed for 10 minutes

This is a terrible picture of my copper core cookware from All Clad at exactly 7:07pm

10. After 10 minutes, turn off the heat or remove completely from the heat source and leave with lid on undisturbed for another 10 minutes

11. Remove from pot, slice and serve – maybe with some chick pea and black bean salad

Perfect chicken with bean salad

Not all breasts are created equal. I’ve accepted that my downward chimichanga (AKA Locust pose) isn’t going to look perfect and that my lift will be less than some.

Fortunately, when it comes to chicken, if your breasts are too big, you can just butterfly and pound them out. Perfect chicken breasts are always possible.

Don’t Deflate – Inflate the Taste – Spinach-Ricotta Stuffed Chicken Breast

Posted on January 30, 2015 by AnniesDishList

Perfectly stuffed and inflated chicken breast

People have been talking a lot about deflated things lately. The deflated Patriots balls proved for some good fodder on Twitter with #TomBradyHasSaggyBalls and #DeflateGate ruling online.

And things have been inflated too. This past week’s ‘epic’ ‘historic’ ‘monster’ snow storm is a great example of an inflated forecast – for NYC anyway.

But my most amazing recent encounter with inflation came from ConEd. Today I received my e-bill from the Electric Company – not the ’70’s singing kind. Now, I do look at these emails, but what happened today made me think of all the people who never do. See, today’s invoice was for $288.56 for electric charges since December 22 and not 12/22/12, 12/22/14. To put this in perspective, last month’s bill was $58.27 AND I’ve been away much of this billing period. I called – pressed a lot of buttons – and finally got an agent – Tony. Tony explained that because of the ‘storm’ the meters weren’t read and ConEd just estimates the wattage used….uhmmmm, based on what? Me running a neon sign company out of my apartment? After I went and read my own meter (now I know where that is) – the massive inflation error was corrected and my bill deflated down to $52.21.

Lesson here? Sometimes things are erroneously deflated and sometimes things are erroneously inflated.

One thing that you should not deflate but should inflate the taste of is chicken breast. Just pump it up with Ricotta Cheese and Spinach.

Ricotta-Spinach Stuffed Chicken Breasts (serves 2 – more if your breasts are inflated….)

Tiny Apartment Tips:

You’re going to dirty a bowl, a plate, a fry pan and a baking dish – so clean as you go
Don’t get over zealous with the flour – you just need enough to lightly coat the breasts – any more and flour will end up all over your counter(s) and floor
Chicken goes on sale – but, please, I beg you, do not buy a store brand unless that store is Fairway, Trader Joe’s or WholeFoods. I recently had an unfortunate bad chicken incident when I stopped and shopped somewhere I won’t name.

Ingredients:

2 Medium Sized Boneless, Skinless Chicken Breast
On Sale! – But a good brand, so AOK
1 10oz Package of Chopped Frozen Spinach
1/2 Cup of Whole Milk Ricotta Cheese – I like the Polly-O brand
2 Slices of Prosciutto – thinly sliced – don’t go crazy, just buy the Boars Head
Flour
Olive Oil – you know the drill, really good extra virgin olive oil
Butter
Salt / Pepper – or Dad Salt – message me for where to find it

Preheat the oven to 350 degrees

1. Defrost the spinach – just take it from the package, put it in a microwave safe dish/bowl and zap it for 6-7 minutes

spinach, chopped, frozen, chicken, dinner

BirdsEye spinach – always a good deal

2. Drain the spinach – I wrap it in a clean kitchen towel and wring it out. Just be careful as the spinach is hot (duh) and will burn your hands

3. Once the spinach is wholly cooled – take about 1/2 of it and mix it with the 1/2 cup of Ricotta Cheese – set aside. You can use all the spinach with more ricotta (like I did) and then save the rest of the mixture for a great Spinach Maria side.

spinach, ricotta, stuffed chicken recipe

I made all the spinach and more ricotta – enough stuffing for 6 breasts Or to make a spinach maria side

4. Butterfly the chicken breasts – this is a little tricky if you’ve never done it. Best advice is to place one hand on top of the breast, slice slowly into the flesh and continue to move your knife down the center and open the breast until it’s a perfect butterfly shape

Put one hand on top of the chicken to hold it steady while slicing – and cut that fat off the end

5. Place the breasts one at a time on a large piece of plastic wrap on top of a cutting board

Perfectly butterflied breast – needs pounding!

6. Place a second piece of plastic wrap on top of the butterflied breast

7. Pound the chicken breast to about 1/4 inch thick – You’re not trying to kill the chicken, it’s already dead – Best method is to come down on the chicken with your mallet and then move the mallet to the outside of the breast. Be careful not to rip the breast open – though really no worries if this happens

8. Salt and Pepper or DadSalt the inside of the pounded breasts

DadSalt is a mix of flavinators and testifiers – a venture to raise funds for EBResearch.org. Contact me for details.

9. On one side of the butterflied and pounded breast, place a heaping tablespoon plus a little more of the ricotta-spinach mixture and use your fingers to press it into an even layer. Leave a little space on the edges – don’t overstuff.

That’s about the right amount of stuffing – maybe a little too much…

10. Fold the un-spinach/ricotta half of the breast over the spinach-ricotta half and gently press the edges together

See, there’s a hole in mine – not to worry. It’ll be hidden by the prosciutto

11. Dredge the stuffed, sealed breasts in flour just to coat

12. Take one slice of the prosciutto and lay it on top of the dredged, stuffed chicken breast

Dredged and covered – note the hole is now just our secret

13. Heat about 2 TBSP of Olive Oil and 1 TSP of butter in a large pan over medium/high heat

14. Prepare a 9×9 or 8×8 or whatever sized baking dish will fit the breasts with cooking spray – set aside

15. Once the oil, butter is melted and sizzling hot, place the chicken breasts prosciutto side down on the hot pan

Yes, the prosciutto will adhere all on its own to the chicken. Trust me.

16. Brown the chicken until the prosciutto is browned and crisped and adhered to the chicken – about 4 minutes

17. Flip the chicken and brown the alternate side – about another 4 minutes

stuffed chicken breast, prosciutto, dinner

This is what the prosciutto should look like – perfectly browned and adhered to the chicken.

18. Remove the breasts from the pan and place in the prepared baking dish.

19. Place the baking dish into the oven for :20 minutes – until cooked through and chicken meat is completely white

20. Remove and serve

Perfect. Just Perfect.

And the surprise inside!

Some things are meant to be deflated – huge egos, beach balls at the end of the day, giant Santas after christmas is over. And, some are meant to be inflated – not my ConEd bill, mind you – but rather a chicken dinner sumptuously inflated with spinach and ricotta cheese.

Ending the Curse of the Turanos: Tuscan Grilled Chicken

Posted on November 1, 2013 by AnniesDishList

Better to offer a chicken to Italians…Never send a fish

My people are Italian….like Sicilian Italian Our people take vendetta seriously – did you see The Godfather? Family feuds are way more intense than Hatfield-McCoy.

Because we are innately aware of our peoples’ tendency toward revenge, my brothers and I grew up in fear of the Turano family. See, in the 1930s our great uncles – Gasper aka ‘Cap’ and Vincent married sisters – not just any sisters, Turano sisters. Uncle Cap, the eldest, led the way – the oldest must marry first in traditional Italian families. Vincent, the second son, followed shortly thereafter with his own Turano bride.

Sal and Grandma – not a Turano. and my brother, no Turano blood.

It would have naturally followed that my grandfather, Salvatore – the youngest – would then choose one of the two remaining Turano sisters as his wife…and both families urged him to do so. Sal, as he was known, would, however, buck this trend and spurn the Turano girls. He instead married his high school girlfriend, my grandmother.

Ever since Sal made the choice to disregard tradition, the Turanos looked at us funny. Funny, like with evil, spell-casting glares, slanty eyes and stuff. We felt their hatred and sensed that they were cursing us behind closed doors. We blamed mysterious happenings throughout our lives on the Turanos…a bike went missing, a pet passed away, the car ran out of gas…must be the effing Turanos.

But, now, 80 years since Sal’s jilting of the Turano sisters…It’s time to bury the hatchet and end our fear of the effing Turanos. So, I offer the descendants of Cap and Vincent, (some of whom are kind enough to read this blog) an olive branch….a feast from a neutral region of Italy…Tuscan Grilled Chicken.

Tuscan Grilled Chicken (serves 8)

Tiny apartment tips:

You could do this in your apt…just use a much smaller (3lb ish) chicken
Open windows and doors to vent during grilling as the chicken should and will smoke up
Yes, the butcher at Food Emporium, Whole Foods etc WILL de-backbone the chicken for you. Just ask.
Plan ahead…chicken needs to marinate for at least 4 hours, though I’d recommend marinating overnight

Ingredients

Always mise en place. Always.

2 4-5lb whole chickens
2/3 Cups Olive Oil – you can order DiGiovanna Olive Oil online – that’d really get the Turanos mad….
Lemon Zest from 4 lemons
2/3 Cups freshly squeezed lemon juice
2 TBSP minced garlic = about 5ish cloves
2 TBSP minced rosemary leaves
Kosher Salt
Pepper

1. Ask the butcher to remove the backbone from the chickens and flatten them. We actually bought Perdue wrapped chickens and took them to the butcher who gladly helped us out. Put the flattened birds into baking dishes.

2. Sprinkle the chickens with salt on both sides – don’t be shy here, the salt will help crisp up the skin

3. In a medium bowl, mix together the olive oil, lemon zest, lemon juice, garlic, rosemary and 3 tsp of pepper

Green-y, Lemon-y, Garlic-y marinade

4. Pour the marinade over both sides of the chickens

Marinating

5. Cover the chickens with plastic wrap and refrigerate for at least 4 hours

6. Preheat the oven to 350 degrees

Guest-Chefing and a Wolf Oven – bonus

7. Heat a gas grill to low heat

8. Remove the marinated chickens from the fridge and temperate for at least :15 mins

9. Spray the grill with non-stick spray

10. Place the chickens on the grill breast-side up

Breast side up…lefty is a little slanty

11. Weight down the chickens with a heavy pan or baking dish to ensure that the entire surface of the bird is in contact with grill

weighted down flattened chicken on grill

We weighted lefty with a baking dish. Righty was weighted down with a cast iron skillet

12. Cook for :20minutes – leave the lid of the grill open as it’s a smoky deal

13. Flip the bird (not at the Turanos) – literally and re-weight down so that the entire breast-side is in contact with the grill surface

Our two little guys flipped

the flipping is hard

14. Cook for another :20 minutes

15. Transfer the browned birds to a baking dish and bake in the oven for :15 more minutes to ensure bird is wholly cooked.

16. Remove the birds from the oven, transfer to a cutting board, cover in tin foil and let rest for :15 mins before slicing

17. Slice and serve

Sliced and ready

I hope that enough time has passed to heal the relationship between us and the effing Turanos. And I hope they see this chicken as the olive branch they may have been waiting for.

That said….when eerie things happen, I still have a thought in the back of my head, that it just could be the curse of the effing Turanos.

Put That In Your Bird and Roast It: Wine Can Chicken

Posted on May 20, 2013 by AnniesDishList

wine can chicken roast whole chicken thyme

Garlic and Thyme Infused. Perfectly Wine-ily Moist

As summer approaches, we, in our small, no outdoor space, apartments know we are about to suffer through endless Facebook and Instagram and WordPress/Tumblr/Blogger posts of suburbanites grilling everything from lobster to steaks to chicken to vegetables.

Just the way it is. Men off of the island will be boasting about giant meats grilled to perfection. Women will be mastering marinades. Even the vegans will get involved with newly purchased vegetable griller trays.

OK, we admit it, we’re jealous. We wish we had a gas grill. We also wish we had won the PowerBall. We wish a lot of things.

It’s all moot because, not only are gas grills illegal on the island of Manhattan…but even if you did manage to sneak one up the freight elevator while no one was looking, transporting propane through any of the tunnels is also a big NYC no-no. Sure, you might have shared outdoor space in your building and you could charcoal it up, but, let’s face it, that all sounds a bit messy. And, carting a 40lb bag of charcoal from Food Emporium to your apartment is next to impossible. Plus – you’ll be damned if you’re going to get one of those roll-y carts.

No fear, my dears – We can do lots of grillish meals in the comforts of our tiny kitchens. And this wine-can chicken may actually change your mind about always relying on the rotisserie option.

Wine Can Chicken (Serves 4)

Tiny Apartment Tips:

Ideally you might have a deepish roasting pan to sit the chicken in…but if you only have a lasagna or even a baking dish, use those. Just line with Reynold’s Wrap to ease clean up
OK, you have to have fresh Thyme on this one…But remember, you can freeze the unused Thyme and use it in future dishes for up to 6 months. Just put the thyme in a ZipLoc baggie and throw it in the fridge. I might wash it first too.
Remove all but the lowest oven rack before heating the oven…I put mine on top of my cabinets when not in use. You can hide it behind a door or something…
Invite someone who likes dark meat – I don’t…

Ingredients:

Always Mise En Place – partial MEP…forgot to photo the garlic and Jane’s Krazy stuff

1 Whole Chicken (3.5 – 4lbs) bought mine at Fairway who had the best price that day
3 Cloves Garlic Smashed
2 Lemons – juiced
The zest of 1 Lemon
5 Sprigs of Thyme plus the leaves from 2 add’l Sprigs
6 Oz Good-ish White Wine – whatever you have leftover. Consult @grapefriend.com for suggestions if you like. I used a chardonnay left over by my white wino friends
1 TBSP Jane’s Krazy Mixed Up Lemon Pepper
2 TBSP Olive Oil
1 empty 12oz Can, rinsed and cleaned inside and out – I used a lemon San Pelligrino can thinking that any left over flavor in the can from the lemon would be AOK

Preheat the Oven to 400 degrees F

1. In a small bowl whisk together the Olive Oil, Jane’s Krazy Mixed Up Lemon Pepper and the leaves from 2 Sprigs of Thyme

2. Into a Cup Measurer with oz – Pour 6oz of Chardonnay

3. Into the Chardonnay add the juice of 1 lemon PLUS the zest of 1 lemon

4. Whisk together wine and lemon

5. Pour the wine and lemon mix into the empty San Pelligrino can

6. Into the can shove the smashed cloves of garlic

7. Add the 5 sprigs of Thyme into the Pelligrino Can

Doesn’t have to look perfect – I removed the tab from the can, but not sure you have to

8. Give the can a little swirl

9. Unwrap the Chicken and rub the front and back with the Olive Oil, Lemon, Thyme Leaves, Krazy Mixed Up Lemon Pepper

Rubbed with flavorful goodness

10. Sit the Wine-Filled San Pelligrino can on the center of the lined lasagna/baking/roasting pan and then sit the whole chicken atop the can – inserting the can into the Chicken’s ‘cavity’

roasted whole chicken in oven herb infused

Can on pan…I used a lasagna pan

wine can beer can chicken roasted in oven

Violate the Chicken with the Wine-y, Herb-y Can

11. Put into the oven – and roast for 1 hour – turning the pan 180 degrees about halfway through to ensure even cooking

12. Check with a meat thermometer beginning at :45 mins. Breast area should read 170 degrees and Thighs should read at 180 degrees when done

13. Take out of the oven and let sit for :10mins before moving chicken off of the can and onto a cutting board

wine can chicken herb infused recipe food

Perfectly Roasted Wine-Can Chicken – Next time I might take the Chicken off of the can and lay flat for the last :15 of roasting to even the browning on the skin. Next time

14. Slice and serve!

wine can chicken oven recipe dinner food

Served mine with pan crisped yellow zucchini

Yes, people make beer-can chicken on their outdoor grills all the time. But, beer is so gauche.

The wine-can chicken technique seriously may have changed my mind about defaulting to the store roasted bird. It was amazingly good and so very easy.

So this weekend when all of those suburbanites are busily posting pix of their outdoor grilling bonanzas, you just rest comfortably in your tiny kitchen with your perfectly roasted wine and herb infused whole chicken. Put that in your bird and roast it!

Because Smaller Things are Cuter: Petite Lasagna

Posted on October 3, 2012 by AnniesDishList

Little things are cuter! Petite Lasagna

Small things are somehow cuter. Babies are cuter humans. Puppies are cuter dogs. Doll houses, cuter houses, cake pops, you get it….all cuter simply because they are smaller.

If that is true, than why are we so intimidated and fearful of cooking for fewer people. Or, God forbid, cooking for…gulp…one.

There’s a song about a breakup that I first heard in the ’80s when forced to listen to a quasi-muzak station at work and its lyrics have always stayed with me. Though originally written by Burt Bacharach, the kids today may know it because it was also featured on Glee in 2010.

Burt Bacharach Week on Glee

That aside, the lyrics are ridonk:

One less bell to answer / One less egg to fry / One less man to pick up after / I should be happy / But all I do is cry.

Seriously. Those are the lyrics. The singer lost her man and it is so so sad. And, the saddest part is – sigh, wipe tear – that now, every morning she only has to fry ONE egg. One – the loneliest number – the most feared amount of eggs to ever have to fry. Breaks me up every time I hear it.

But then, I think, first of all, what man eats only one egg for breakfast? And, secondly, who cares?!?!? You’ll find someone else to fry an egg for. Until then, enjoy the peace, quiet and fewer plates to clean.

I’m relatively certain that the saddest part of the single egg fryer’s life isn’t having a plethora of unfried eggs in the fridge. I’m actually completely sure of it.

Cooking for fewer people just isn’t sad. Embrace it. Last night I wanted lasagna. I had most of the ingredients already but I didn’t have six people coming to dinner.

Here’s what I did:

Petite Lasagna with Spinach and Chicken (serves 2 – even if 2 is you and your leftovers)

Preheat Oven to 450 degrees

1. Make the spinach mixture:

Cheesy Spinach Mixture pre-Chicken

Heat a saute pan over med heat with 2 tbsp of butter + 2tbsp olive oil
Saute 2 cloves of garlic diced and 1/2 shallot diced until fragrant – about 2 mins
Add in one 10oz package of defrosted and squeezed dry chopped spinach – stir
Add in 2 tbsp of cream or milk – last night I only had 2% and it was fine
Add in 1/2 cup of Ricotta Cheese – stir to combine
Turn off heat and add 2 tbsp of grated parmesan cheese
Add salt and pepper to taste – remember that the parmesan cheese is salty
Stir in 2 breasts of cooked chicken meat diced or shredded – I used a rotisserie chicken – face it, you’ll never make chicken as good at home.
NOTE: I also didn’t stir the chicken in, because I thought there would be some left over and I didn’t want it all spinach-ified

2. Make a Bechamel Sauce

Bechamel Sauce Perfectly Coats Back of Spoon

In a sauce pan over medium heat melt 2.5 tbsp of butter
Using a whisk, stir in 3 tbsp of flour – cook for about 2 mins
Whisk in a combination of 1 cup whole milk (again, I only had 2% and it was fine) + 1 cup of chicken stock
BTB (bring to a boil) RTS (reduce to a simmer) and continue to stir until the béchamel sauce is thick enough to coat the back of a spoon.
Remove from heat and add 1/4 tsp of Salt and about the same of Pepper. You can add a pinch of nutmeg here as well

Sweet Potatoes, because that’s what I had

Cut 1/2 of a peeled sweet potato into fry size pieces, lightly cover with olive oil, salt and pepper and roast for :20 mins – tossing a couple of times during the roasting.

I only had sweet potatoes but roasted squash or zucchini or egg plant or whatever you have and like would be just fine.

TURN OVEN DOWN TO 350 degrees

4. Shred 1/2 cup of mozzarella cheese. I didn’t feel like getting the cheese grater dirty, so I just cut the cheese…into small cubes

Get out a 9x5x3 loaf pan (see Banana Bread Recipe)

5. Use no-cook noodles. I had some fresh ones in the freezer that I defrosted in the fridge earlier in the day. Place 4 noodles (or enough to create 4 layers of noodles in a 9x5x3 loaf pan) in warm water just for 1 minute to soften

4. Layer the lasagna

Mise En Place for Lasagna

Put enough of the béchamel sauce to thinly cover the bottom of the pan
Put one layer of lasagna sheet(s) on top
Spread on a layer of the spinach, cheese and chicken mixture

Petite Lasagna Layer 1

Add a few of the roasted sweet potato fries – or whatever veggies you have and have roasted. There are no rules here. I like the sweet potatoes because they’re pretty.

Add the Sweet Potatoes – Pretty Colors!

Sprinkle on some of the mozzarella cheese and pour about 1/4 cup of the béchamel sauce over it
Layer on another layer of the lasagna sheet(s)

REPEAT – creating a complete second layer of spinach, chicken, sweet potatoes and cheese…and a little béchamel sauce

5. On top of the second layer, add the final layer of lasagna sheet(s), cover with about 1/3 cup of béchamel sauce, a sprinkle of mozzarella and some grated parmesan

Oven Ready Petite Lasagna

6. Cover with tin foil and bake for :35 minutes

7. Remove the tin foil and bake another :10 minutes

8. Remove from the oven – it will be bubbling – and let stand uncovered for :10 mins before serving

Lasagna out of the oven ready to cool…

If dinner is for you and someone else, great. If it’s just you dining with your leftovers….Go ahead and pour yourself a glass of wine. Sit in front of the TV. Eat and enjoy. See, was that so sad?

NO! No it was not. This lasagna is petite, smaller than most, and thus, cuter and better.

By the way, this morning for breakfast, I had one, absolutely deliciously fried egg.

One Happily Fried Egg

AnniesDishList

A passion for cooking supersedes the size of the kitchen.

Tag Archives: Chicken

Chicken Breasts Too Big? Perfect Chicken Possibilities.

Don’t Deflate – Inflate the Taste – Spinach-Ricotta Stuffed Chicken Breast

Ending the Curse of the Turanos: Tuscan Grilled Chicken

Put That In Your Bird and Roast It: Wine Can Chicken

Because Smaller Things are Cuter: Petite Lasagna

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