And welcome to my little blog. Until a little while ago, I would never imagine myself writing those words. I also find it humorous that my first post contain the word “easy” because I don’t want to establish any sort of expectations or precedents. I love to cook, but the truth is, I am completely unpredictable. I’m bipolar in the kitchen. There are days when I want to do nothing but spend hours in the kitchen, and there are days where I have absolutely no desire to make anything. It’s the same way with the techniques I use and genres I explore. While I tend to lean more towards Italian, I love Greek, Americana, Mexican, etc. Likewise, you’ll find me microwaving in one recipe, and reducing/deglazing in the next.
While I’ll discuss all things food in this blog, in specific regards to my efforts in the kitchen, I hope to document both the easy and terrifying, the plain and the elaborate, the beautiful and the “presentation lacking but it tastes too good to matter,” my great successes, and of course, my great failures. The genres and techniques will vary, as well as the time required per recipe, but in this my hope is to broaden my horizons and yours too.
In addition to sharing my original recipes and documenting attempts at others, I also hope to share with you my favorite places to grab a bite, the cookbooks I’m enjoying, and moments of inspiration from Iron Chef battles on Food Network that I find inspiring. I might mention my crush on Giada every once in a while too.
That being said….
Tonight is a Tuesday , and the “let’s do something daring like a souffle” inspiration is lacking. Maybe I’m exhausted, maybe I’m lazy (realistically, a bit of both) so tonight the adjective “easy” is all too appropriate. My fridge is empty, I have no motivation to go shopping at Trader Joe’s, and typical for me, I have several ingredients that will go bad if I don’t utilize them quickly. A quick inventory of the fridge reveals sheepsmilk feta, lemons, fresh rosemary, and some frozen chicken breasts. If that doesn’t scream Greek, I don’t know what does.
Baked Greek Chicken
3 large chicken breasts, thawed
Juice of 1 medium lemon
1/4 -1/2 c crumbled sheepsmilk feta, to taste
1 T fresh rosemary, chopped
2 tsp oregano
2 cloves garlic, crushed
1 T flour
2 T olive oil
2 T butter
Salt and pepper to taste
In a medium sized baking dish, place chicken flat and drizzle with olive oil. Add garlic, rosemary, oregano, lemon juice. Distribute butter evenly over chicken. Salt and pepper appropriately. Bake 350. AFter first five minutes, add flour to the juices and oils in the bottom of the pan and mix well. (By doing this I’m hoping to get a thicker consistency.) Baste chicken as needed until juice runs clear. Keep a close eye- nothing is worse than overcooked chicken. Add feta immediately and serve.
Serve this with a starch. To go authentic, salted potatoes is a must. Rice would also work.