Yesterday we welcomed a new Bundle of Technological Joy to our humble abode.
Aw, it’s an Apple. How cute.
So as of today I’m back online and ready to resume my regular scheduled blogging. Good thing too because I’ve got a backlog of recipes to share!
I’ve always been a Macintosh kind of girl. It’s what we learned on in school and at home – typing and playing games. Come on, Oregon Trail, anyone? That game rocked my socks. LOVED it. Hate to be the bearer of bad news here but…you just got bit by a snake. Also, your BFF died of Cholera. Sorry. In college, I rocked a purple iMac even though NO ONE was using them on campus back then and I spent countless hours in computer labs anyway. On the plus side, no one ever asked to borrow my computer. 😉
I’ve been away from the Mac for quite a few years and needless to say I’m pretty excited to be back. Even Eric, the eternal Mac holdout, has to admit it’s pretty bad ass. So here we are, connecting to our elementary school roots in a much cooler and more productive way! HOORAY!
While I was offline there for a week, I took the opportunity to look through some of my cookbooks for some new recipes to try. Usually when I’m in the kitchen, my laptop is right there with me – like some kind of fancy, electric kitchen gadget. Whisk? Check. Mixing bowl? Check. Laptop? Check. I’ve always enjoyed my cookbooks of course, and will continue to collect them for, well, ever, but finding recipes online is “easier” somehow. More convenient. I’m not sure how, considering searching the interwebs tends to overwhelm me to the point where I get a bit anxious and have to step away from the computer, but somehow it’s easier. So I tell myself.
If I wanted to keep cooking sans 21st century kitchen help, I was going to need to get resourceful. And by resourceful, I mean opening a book and reading it. Wow. Pretty novel concept, eh?
This worked out in my favor! The evidence is this super simple and flavorful yogurt chicken recipe that’s a snap to throw together. Throw everything in a storage bag the night before, marinate in the fridge and then toss it in the oven. Easy-peasy! I used bone-in, skin on chicken thighs this time because they were on sale and I love the richness of dark meat, but any cut, even boneless, skinless breasts, will work – whatever your preference.
The end result was a crispy, tangy, flavorful, juicy piece of chicken. Such great flavor for minimal work. I served this up with homemade mashed potatoes and roasted brussel sprouts – totally hit the comfort food spot. Delish!
YOGURT MARINATED CHICKEN (Recipe adapted from: Taste of Home Cookbook, pg. 215)
- 1/2 cup fat-free plain yogurt
- 3 garlic cloves, minced
- 2 tablespoons lemon juice
- 1 tablespoon canola oil
- 1 teaspoon sugar
- 1 teaspoon chili powder
- 1 tablespoon minced fresh gingerroot
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 to 2 pounds bone-in chicken pieces (thighs, breasts, legs, wings, a mix of all – whatever you like!)
- Combine the first 9 ingredients in a resealable plastic bag. Add chicken. Seal the bag and turn to coat. Refrigerate for 8 hour or overnight.
- Preheat oven to 375. Spray a metal rack with cooking spray and place on a cookie sheet. Place chicken on the rack and discard remaining marinade.
- Roast chicken for 45 minutes or until done. Let rest for five minutes before serving.
One Year Ago: Chicken Marsala Pasta Toss – one of my favorite easy weeknight meals!