How about a tangy lemon chicken marinade and a bright cucumber mint salad to go with your freshly baked pita bread? Sounds good to me!
The key ingredients to the seasoning are chili, nutmeg, and thyme – not a combination I would have thought to put on chicken. So we made our own marinade, he barbecued it, and we all enjoyed a juicy jerk chicken dinner.
When you can’t get out to a Chinese restaurant, or want a healthier alternative made fresh in your kitchen, try this orange chicken! Kids love it too, and everyone went back for second or third helpings.
I adapted these mini chicken and leek pot pies to a dairy-free version. These make great picnic snacks too if there are any leftovers from dinner.
What to do with all that leftover chicken or turkey from a whole roast? Curried chicken salad is super easy and one of my favorite ways to stretch out leftovers. It’s just chicken, mayo, cranberries, nuts, and curry powder. And everyone gobbles it up! This is part of our 1,000 Food Experiments to create sustainable meals forContinue reading “Curried Chicken Salad: #81 of 1000 Sustainable Food Experiments”
Why throw out a perfectly good roast chicken carcass, when you can easily turn it into chicken stock for 5 or 6 future meals? It’s just a matter of throwing everything into a pot and letting it simmer for 6-12 hours. As a bonus, boiling the bones pulls out extra nutrients too. This is partContinue reading “Homemade Chicken Stock: #80 of 1000 Sustainable Food Experiments”
We decided to try our hand at cooking a traditional holiday meal from scratch – roasting our own chicken, making our own stuffing, mashing our own potatoes, steaming green beans, the whole bit. My husband even whipped up an amazing onion gravy, which I’ll have to ask him about. We cooked so much food that itContinue reading “DIY Roast Chicken: #79 of 1000 Sustainable Food Experiments”
It turns out you can take our homemade chicken tenders recipe and turn it into a fancy adult version, covered with tomato sauce and melted mozzarella cheese. Delicious! We had it with asparagus-mushroom-pasta and extra pecorino romano cheese sprinkled over the top. This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefullyContinue reading “Baked Chicken Parmigiana: #57 of 1000 Sustainable Food Experiments”
On a recent trip to DisneyWorld, we noticed that almost every restaurant served chicken strips and fries as a kids’ meal. Our kids love this American dish too, so I thought about how to make a healthier version: baked instead of fried, and coated in real ingredients like breadcrumbs and almond flour and olive oil.Continue reading “Homemade Chicken Tenders and French Fries: #51 of 1000 Sustainable Food Experiments”
Satay is a traditional Indonesian dish of marinated, skewered, roasted meat. It’s quick and easy to make, not to mention delicious. If you have a barbecue you’ll get a nice roasty flavor, but it should work fine in an oven too. The kids always ask if there are leftovers of this one. This is partContinue reading “Indonesian Chicken Satay with Tangy Peanut Sauce: #45 of 1000 Sustainable Food Experiments”