I recently entered a contest to try and win a publishing contract for a cookbook. Ironically, I had started writing a cookbook before a friend told me about the contest, a cookbook that has our family favorites and the recipes I create. While I did not make it to the finals of the contest, (ok-or even the semi finals!), I feel like the cookbook I am working on will definitely be a winner. My mind always seems to be spinning with kitchen ideas, and this is just one of the many I have on the “back burner”, pun intended.
It’s so interesting the paths our lives takes us down. Like the pieces of a puzzle coming together, you often look back and see how and why they fit together. For me, cooking is a tremendous part of my life puzzle. Like a musician who can play by ear without ever being taught, cooking is my art and who I am. The joy of cooking for me is not only preparing delicious meals, but sharing thoughts, ideas and recipes through writing for you on my blog. This doesn’t always mean fancy, just good food prepared with good ingredients, shared together. Sometimes my recipes reflect my Southern roots with delicious Oven Crispy Chicken, Low Country Grits Souffle, and much more! Sometimes kitchen experience working out West at a ranch is seen in my Tomato Basil Tart, Asian Marinated Cucumbers, or elegant appetizers.
It’s always a journey, and I thank you for taking this journey with me by getting to know my life, my stories, and most importantly, my recipes. Who knows what will be cooking next! Enjoy, the best of food and life, and this week that has meant a beautiful Southern snow. In fact, I wrote a blog last week in anticipation of the snow but never published it, I was afraid I would jinx it. But the snow brought it all together and the days off cooking for neighbors and friends while sledding are “making memories” as you go. Enjoy, the recipe below is one I make for dinner pick ups and is one of our family favorites, tried and true!
Oven Crispy Chicken
This is one my family’s favorite Sunday suppers! It is a taste of growing up for me, and now it will be for my children. The crispy skin is what everyone wants, so you might want to allow more than one thigh per person, especially because it is almost as good leftover.
2 split chicken breasts 1 teaspoon dried oregano
6 chicken thighs (I use skin on, bone in) salt and pepper
1 cup all-purpose flour olive oil for drizzling
2 teaspoons Adobo seasoning
¼ cup grated Parmesan
Pre heat oven to 400 degrees. Line a baking pan or cookie sheet with heavy duty aluminum foil, and spray lightly with pan spray. Place flour, Adobo, parmesan and generous sprinkling of salt and pepper in a large paper grocery bag, or two plastic grocery bags. Using the bags is a neat and easy way to coat your chicken, plus no extra dish to wash. Combine ingredients with flour by lightly shaking together, but be sure to check bags for holes first!
Next, place pieces of chicken breast in bag, close the top, and shake well to coat chicken. Remove breasts, shaking off excess flour, and place on cookie sheet. Repeat process with chicken thighs. Once all chicken is on the pan, allow as much space as possible between pieces for ultimate crisping. Pieces should not be touching, and if so, use two pans. Lightly drizzle each piece of chicken with olive oil, and sprinkle lightly with salt and a little pepper over the top of the skin.
Bake for 50 minutes, to one hour. I always find one hour really gives the skin a good crisp while the chicken stays juicy and tender. Enjoy, and don’t forget to dip your choice of bread in those amazing pan drippings!
2 thoughts on “journey to a cookbook…”
Hello Julia. I hope you are doing well and enjoyed our snow. I loved it! I wanted to check with you about a dessert that I could take out of town. I was thinking about maybe a pound cake or perhaps a pie? Thanks so much. I look forward to hearing back from you – just at your convenience. Courtney Kluttz
I’m happy to help, do you need it this week? I could do a lemon pound cake, orange cream bundt cake, derby pie or chocolate chess pie… Or anything else you’d like! Just let me know and thank you!
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