i might even be a rockstar

IMG_7437, originally uploaded by pirateygoodness.

One of my secret food weaknesses is chicken in any sort of vaguely-spicy batter. Chicken wings, chicken burgers, fried chicken tenders on a stick – you name it, I am so there. Unfortunately, deep-fried chicken is also almost comically unhealthy, which is why I’ve been working out a way to make something with chicken that has a coating, tastes delicious, but isn’t fried. I think, in these, I’ve done it.

(Also, these set off my ever-fussy smoke alarm at least six times, which is a sure sign that something’s going to turn out really well.)

ZOMG NOM: Not-That-Unhealthy Chicken Tenders
Serves 2 hungry people, 4 not-that-hungry people

1/2 cup breadcrumbs
1/4 cup flour
1/2 tsp* chili powder
1/2 tsp* paprika
1/2 tsp* smoked paprika
1/2 tsp* salt
2 tsp olive oil

2 egg whites
4 boneless, skinless chicken thighs, each cut into three strips

*Confession: I did not actually measure these amounts, because my measuring spoons were drying. I just poured a bit into my palm until it looked like a reasonable amount, and tried to keep all the spices approximately equal.

Preheat your oven to 375 degrees farenheit.

Combine breadcrumbs, flour, and spices (including salt) in a medium sized bowl – ideally one that’s not too deep, and has a flattish bottom. Add olive oil, and mix with your (clean) hands until everything is evenly combined.

Set aside egg whites in a separate bowl. If your breadcrumb mixture is in a very deep bowl, you may want to transfer it to a plate to make your life easier.

Dip the chicken pieces first into the egg whites, then into the breadcrumb mixture, coating both sides. Place the coated chicken strips onto a cookie sheet. Bake at 375 degrees F for 20 minutes, turning after 10 minutes.

Devour smugly and happily with your favourite dip. I recommend Thai sweet chili sauce. Maybe throw in some vegetables on the side if you’re feeling crazy.

Song of the Entry: Miley Cyrus – Rockstar

debate half-empty or half-full

IMG_7393, originally uploaded by pirateygoodness.

To understand why I am so proud of this meal, you first have to understand one thing. My apartment has a smoke detector. This, normally, is something I like, as I pretty much prefer not dying in a fire to any other activity one could imagine. But this smoke detector is the fussiest little bitch in the entire world. It goes off at everything.

Everything.

Like, not just on the (reasonably infrequent) occasions when I burn stuff in the kitchen. Notable and serious fire hazards have included “the oven heating up” and “the smell of cookies baking.” I basically want to take this smoke detector and throw it in Lake Ontario. So when, while making this stew (which involves, essentially, throwing all the ingredients together and then chucking it in the oven for three hours and hoping it works out), some of the contents boiled over inside the oven, you can just imagine the fun times I had fanning the smoke detector to keep it happy. It was awesome.

That said, though? When I finally opened the oven and took a look at what was in that casserole dish three hours later, it was absolutely worth it. The recipe is adapted from this adaptation of Jamie Oliver (substituted pot roast for beef brisket, halved the amount of meat and doubled the amount of carrots), and it really is a leap of faith to make. Because of the nature of the dish, if you do it wrong, you don’t know until three hours later when you’re kitchen’s a mess and all that money on ingredients is wasted and you’re hungry.

I’m really, really glad this worked out.

Song of the Entry: Death Cab for Cutie – Marching Bands of Manhattan