• Mandarin Orange Chicken

    Sometimes comfort food means cooking what your mom used to make when you were a kid.  Today’s recipe is just that.  She didn’t make it too often but I was always excited when she did.  If I had my way, I would have just eaten the rice and the sauce.  Of course now that I am an adult and I run my own household, I can do what I want, but I admit nothing.  Nothing!Mandarin Orange Chicken ~ Living the Savory Life

  • Drunken Chicken Wings

    Sometimes I think I live under a rock.  I mean where was I when all my friends in college were headed to ten cent wing night?  Where was I when platters of 100’s of buffalo wings were ordered for every football Sunday of the season?  Where was I?!?!

    Late to the party I tell you!  Late to the party!Drunken Chicken Wings ~ Living the Savory Life

  • Buttermilk and Herb Marinated Chicken Served on a Bed of Spinach

    Buttermilk and Herb Marinated Chicken ~ Living the Savory LifeFriends, I have a great one for you today!  Huge HUGE hit in this house.  Any leftovers are great for salads and sandwiches the next day.  In fact, I’m a little sorry that I didn’t make extra so there would be leftovers.  Buttermilk and herb marinated chicken on a bed of spinach looks very elegant but cooks up quickly which makes it a possibility for the mid-week menu.

  • Clean Eating Chicken and Bok Choy Soup

    It’s no big secret; we eat very well.  Some are very rich and hearty meals.  Comforting like a warm fluffy blanket.  Part of enjoying all of those rich and delicious meals is balancing them with lighter, yet equally satisfying dishes.  Something basic and simple and clean.  This is one of our go to dinners when we need something healthy, hot, simple and satisfying.

    I like to serve this soup in these cute little red woks that I found at a local kitchen shop.  The soup you see in them is just barely two cups.  The woks aren’t really big enough to cook in but are fun for serving!

    Clean Eating Chicken and Bok Choy Soup ~ Living the Savory Life

  • The Ultimate Pressed Sandwich

    In our house I’m known as the sandwich queen.  I admit it; I make a mean sandwich.  It is a big burden to bear but I like to think I’m up for the challenge.  I’ve had a lot of practice.Sandwich Queen

  • How to Easily Cut a Roasted Chicken

    In the previous post I shared with you the method we use to roast a perfect chicken.  Today I want to share with you how I quickly and easily cut that roasted chicken for serving.

    One tool I think every kitchen should have is a good pair of kitchen scissors.  A sturdy pair kept in the kitchen only used for kitchen tasks only.  You can also look for poultry scissors.  The specific brand I use is Wusthof, but Oxo, Henckel, Scanpan and many others make them as well.  Pick a pair that seem sturdy and feel comfortable in your hand.  An added bonus would be if they come apart for easy cleaning.  Use your kitchen scissors for cutting your chicken.  There is no easier way.

    Breast side up with legs pointing towards you.
    Breast side up with legs pointing towards you.
  • Roasted Chicken with Shallot White Wine Pan Sauce

    I’m sure we are like most households; we eat a lot of chicken.  I do try to be aware of it though and really do try not to serve chicken more than once a week.  I mean one can only eat so much boneless skinless bla bla bla.  Don’t get me wrong boneless skinless chicken has its place (like Thai Green Curry) but it can get boring.  Enter the roasted chicken.Roasted Chicken

  • Thai Green Curry Chicken

    Thai green curry is a favorite dish in this house and definitely stays in the normal rotation.  I probably make it at least once a quarter and to be honest if we were able control ourselves and eat a reasonable size portion I would probably make it more often.  But alas we cannot so therefore we only get it as a treat every now and then.  Of course I could make a half recipe to force us to have control but where would the fun be in that?!