Chicken Piccata and Cous Cous

Neal and I had recently purchased a massive amount of chicken (it was cheaper to buy such a large quantity). 

But of course, we were struggling on how to use it all! I came up with the idea for Chicken Piccata. It`s such a tasty dish that doesn`t take very long to cook and yet carries so much flavor! I had all the ingredients too, which is a huge plus! If you look into your fridge or pantry and see chicken, capers, onion, garlic and lemons, this is the dish for you. 


  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped

How it came together:

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, I added 1 tbsp of oil oil and cooked the onion for 1-2 minutes until clear.  Once clear, I began to melt 2 tablespoons of butter and added 2 more tablespoons olive oil. When butter and oil started to sizzle, I added the 2 chicken breasts and cooked for 2 minutes. When chicken was browned, I  flipped and cooked other side for 2 minutes. At this point I added the chicken broth, lemon juice and capers and garlic and put the burner on low so everything could simmer. Also I covered the pan to speed up the cooking process.

The chicken was melt in your mouth done in about 20 minutes.

I also made cous cous with some of the sauce that the chicken had been absorbing. It turned out great!


Slow Cooker Sunday

I decided early today that I wanted to cook Chicken Cacciatore for dinner tonight.

Yes, let’ just say it’s been a good day for food for us. The recipe I looked at used a whole chicken, but I’m honestly a little scared of taking the whole chicken apart (but I WILL learn and post about it I promise!). So I bought chicken thighs and coated them in flour and Cajun-Italian seasonings, browned them over the stove and threw them in the crock pot with all the other ingredients.

I love cooking in crock pots because the slow cook renders the meat so juicy and tender.  About an hour before the meal was ready, I thought the sauce could be thicker.  So, I spooned it into a dutch oven and let it simmer until we were ready to eat.

I was going to boil some pasta for the starch, but Neal had other plans. He decided to make the pasta from scratch.  It’s actually really simple to make your own pasta. Who knew? All you do is take flour, eggs, and salt. That’s it. You mix those ingredients together, let the dough sit for a bit and then roll it out very thin. Cut the dough into very thin strips and hang them until your ready to cook.

By the way, this turned out great.  Try it for yourself!


  • 1 whole chicken, about 5 to 6 pounds, cut into 8 pieces
  • 1 cup flour
  • Creole seasoning, recipe follows
  • 1 cup olive oil
  • 2 cups chopped yellow onions
  • Salt
  • Crushed red pepper
  • 1 pound shiitake mushrooms, cleaned, stemmed and sliced
  • 2 tablespoons chopped garlic
  • 1 cup dry white wine
  • 2 cups chopped fresh tomatoes, peeled and seeded
  • 1 cup tomato sauce
  • 2 cups chicken stock
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 1/4 cup chiffonade basil
  • 1/2 pound cooked fettuccine or spaghetti (tossed in olive oil, salt and pepper)
  • 4 ounces grated Parmigiano-Reggiano
  • 1 tablespoon finely chopped fresh parsley leaves

Chicken salad salad

Neal made chicken salad from the leftover chicken wing meat we had two days ago. It’s absolutely delicious. 

I’m really lucky to have a boyfriend that loves to cook and does it well. He used to work at a food market that made sandwiches and prepared food. Chicken salad was one of their most popular prepared items, so he knows how it’s done.

I watched him prepare it today. He took the meat from the chicken wings and shredded it into a bowl. Next he mixed Tony Chacherie’s seasoning, dijon mustard, mayonnaise and curry. Then he mixed together the chopped ingredients: celery, walnuts, apples, grapes and red onion. We used grapes today because we did not have any dried cranberries, cherries or raisins. Those are great in chicken salad as well.

It’s so easy and so delicious. You can put it on french bread or just eat it with crackers. I decided to put it on a salad, which made it a chicken salad salad : )

Curry me away

Tonight I’ve made crock pot chicken curry. It’s one of those easy recipes that you can throw into the pot, go for a long run, shower, have a glass of wine and enjoy!

Stephanie’s Crock Pot Chicken Curry


1 can Lite Coconut Milk

1 tablespoon tomato paste

2 tablespoons Curry Powder

1 tablespoon Cumin

1 tablespoon Ground Coriander Seed

2 tablespoons fresh ginger (chopped)

1 teaspoon Cayenne Pepper

1 medium onion (chopped)

1/2 eggplant (cubed)

2 medium sweet potatoes (cubed)

1 green bell pepper (chopped)

Bone-in skinless chicken thighs (about 4)

1 can garbanzo beans
1 green onion (chopped)

3 cloves garlic (minced)

salt and pepper to taste

Serve with Rice.

Cilantro, peanuts and green onion to garnish


Literally just throw all of the ingredients into the pot and let cook on high for 4 hours. Once the chicken has fallen off the bones, take the bones out. Let cook on low until ready to serve. It’s that simple and delicious.

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