We all have that one go-to source when it comes to the kitchen. A lot of my recipes and inspiration come from Pinterest, but there’s one source I just can’t live without! Years ago, I can’t even remember when, my mom bought my sister and I the Better Homes and Gardens New Cook Book. Seriously. I don’t often use actual recipes from the book, but the reference and cooking basics it includes are invaluable. Each section in the binder style book includes cooking references based on the section (fish, poultry, meat, vegetables, etc). I can look up whatever we’re making for dinner, and get the oven temperature and cooking time needed for just about everything! Even if I already know approximations, this gives me the comfort that I’m doing it right. I know, I know, Google is faster, but there’s something so comforting about knowing just where I can find the information.
The other night, I stumbled into the easiest recipe I never knew existed. We were making a tomato soup with chicken, but I wasn’t willing to wait the time required to slow cook the soup (recipe loosely followed from here). We’d just gone grocery shopping, and hunger was hitting hard. I quickly threw together all of the ingredients, except for the chicken, and went to my trusty cookbook to see what options I had. Flipping to the poultry section, I realized I could broil chicken breasts in a casserole dish, giving the soup plenty of time to simmer. I covered the chicken with olive oil, salt, and pepper, cooking it for a total of 30 minutes (flipping halfway through). As I took the chicken out to chop, I was surprised by how much moisture it had retained. Why had I never done this before?
Using this new found way to cook our chicken, I gave it another shot last night. This time, I opted for more spices to dress it up, including smoked paprika and a barbecue rub from Salt Lick BBQ in Austin, TX. For our sides, I roasted broccoli with salt and pepper, and mashed potatoes with ranch seasonings. I have to say, this is one of the most “normal” and delicious meals we’ve had since starting the whole30 this year. Take a look for yourself 🙂
What’s your kitchen confession?
Note – we were using thicker (2 – 3 inch thick) boneless skinless chicken breast. 15 minutes per side may be too long for thinner cuts.