two post in one week! wahhhhh! yes! i think this will be a more frequent thing. i’m really loving showcasing what i eat basically day to day on this blog and wanted to drive it in even closer with – the real sh*t i eat! that’s not to say that the rest of my post aren’t things i eat, i eat them – although there has been two post where i didn’t like the end result but everyone else did so i put it up anyway – but these are things i have a least a couple times a week.
so to begin – the main food group for me is starch and poultry – i know that may not be vegans’/vegetarians’ favorite thing to hear, but it’s true. i’m not a huge meat eater, in all honesty i don’t fool around with beef or pork too much and i usually try to find as ethically treated as possible meat as it is a staple of my diet.
i’m also extremely fickle about the parts of poultry that i like to eat – i’m rarely a breast person – in real life too
haha?? – since i find the meat to be too dry and i don’t like wings at all! in fact i loathe wings with a deep rooted passion. i’m a drumstick and thigh girl and that’s how it will always be. if i don’t have either one of those two options i’ll stick to a vegetable based meal, that’s how much i don’t like either one. |side note: i will use breast as a last resort in soup, but i still prefer the other two|
i also – if you don’t know by now – love lemons! i love it in sweet food and i love it in savory food. maybe because my personality is so intertwined with lemons – bright and flavorful but tart as hell! but lemons are my favorite especially with garlic and pepper – this is basically a food staple for me. i’m also a essential lover of the oven – or in my case toaster oven – instead of stove top cooking. maybe it’s because i’m lazy or that my toaster oven uses less electricity than my stove but it’s my preference. i’ve lived in my apartment for a year and a half and i’ve never used that oven – toaster oven for me all the way.
at any rate, back to the recipe and enough of rambling about my habits. this is my definition of luxury on a budget. i’m really good at sticking within my budget for anything – my electric bill has yet to go over $50 and i use about the same amount on food every month as well – so this is a very tasty and flavorful meal without being bank breaking as well.
so the lemons – my friend gave me a shit load of them and i’m trying to use them as quickly as possible – i’m not in the mood to waste it and i also have garlic on hand as it is always less than a dollar for an entire bulb and i have these amazing japanese chili pods all the time in my kitchen, once again less than $3usd. the most expensive portion of this meal was the chicken and that was about $7usd as well. i’m not going to lie and say i’m not proud of myself, but i also remember that it’s just me in my place and so of course cost are lower.
anyway again –
dammit! – i opted for this recipe because i hadn’t had poultry for about 2 weeks – i’m currently adding more vegetables to my diet and doing a trial and error based thing where i basically buy whatever is at the farmers markets and see how i roll with it and in turn have sort of left poultry on the back burner – i get real obsessive about new things and sometimes negate my usuals in that process – but i had been craving something a little bit more hearty for a few days and decided to “indulge” myself. i had this with a side of rice, but made a dressing from the liquids as well because i have yet to meet a salad i didn’t like and the recipe for that is also included.
i know for a fact that when it comes to savory recipes where the ingredients aren’t as vital to follow step by step as a baking recipe that you will tweak this to your own likings and that’s rad! i love spicy and tart and that isn’t for everyone, but if you like the components or the method that’s all you really need. you can turn this into a nice chili lemon sauce and if you love wings make an awesome wing dish – oooh bitching idea that i’ll try and make for my mom as she loves wings – or you can use turkey or pork if that’s your fancy. it’s all up to you and that’s why i really love posting these savory posts.
i think this is enough rambling for me today, especially since i’ve been rambling twice this week – seriously i’m so proud of myself! – i hope you all really enjoy this recipe and have a great remainder of your week! as usual now i have the playlist of the music i was listening to while making this dish listed below with a link to my spotify account if you want to jam to it as well. i think i should note two things – 1. i’ve had this ipod and its music for nearly 10 years – different ipods but with the same music – so there may be different things that pop up that make you go “wtf” and 2. i usually listen to the “explicit” version. i just realized that may not be for everyone, so i think i’ll start making an additional “friendly for everyone” option of the same music just edited out.
enjoy and see you on the next post!
Take You (feat. Ninjasonik) // Happy // Is There Anyone Out There // Dark Fantasy // Foundations // One Day More // I’m Gonna Show You Crazy // EveryGirl in the World // Don’t Let Me Fall // Headlines // Your Man // My Life Would Suck Without You // You’ve Got Time // Transatlantic Riddim (feat. Badness & 77 Klash)
LEMON PEPPER GARLIC CHICKEN & SAUCE
3 chicken thighs
2 tsp. garlic powder
2 tsp. onion powder
2 tsp (15 g) – parsley flakes
1 tsp (3 g) – red pepper flakes
1 tsp. black pepper
2 tsp. salt
2 tsp. lawry’s seasoned salt
2 garlic cloves
2 dried japanese chili pods (japones)
1/4 c. vegetable oil
pinch of salt
pinch of pepper
once your chicken has been cleaned, mix all your seasoning, with the exception of your lemon, garlic and japanese peppers and let it season for 4 to 6 hours (you can also do overnight).
before you begin to cook your chicken, slice your lemon in half and remove the skin (rind) from the flesh, cut your flesh into little bite size pieces and your rind into strips. also, remove the skin from your garlic and preheat your oven to 375f/190c.
in a cast iron skillet, pour enough vegetable oil into it to cover the pan and let it heat up over medium heat. take your chicken and sear each of your chickens individually (fyi: if your pan is relatively small then searing all of your chicken can crowd it and instead of searing you’d get a steam), once all of your chickens have been seared, take it off the stove, remove the chicken from the skillet, remove the excess oil and add back your chicken, followed by your lemons, garlic and dried japanese peppers as well as about 1/4 cup of water.
take your cast iron full of goodness and cook it in the oven for 60 minutes. once it’s done, let it rest for about 15 – 20 minutes. enjoy with potatoes, vegetables, or a salad or however you want!
in a medium size jar (i really like wreck jars) add the liquid from your cast iron skillet, the juice the other half of your lemon and the vegetable oil, cover your jar and shake until fully united, add your salt and pepper and shake it once more. if by the time you eat the dressing sauce has separated, just shake it again and all will be right with the world.
downloadable recipe: Lemon Pepper Garlic Chicken & Sauce