Mobirise




Blogging since 2009, I'm a 1950s housewife to the bone and I love to share what I've learned with others. I'm a lifelong foodie, raised with Sunday dinners at my grandmother's and daily scratch cooking in my childhood kitchen. I'm a nerdy homeschooling mama of 3, and a wife of 17 years.

I drink tea when I knit and coffee when I do everything else.



From Memorial Day to Labor Day!
Day 1 - Skirt Steak w/ Chimichurri
Day 2 - Top Sirloin w/ Homemade Rub
Day 3 -
Rib Eye w/ Herbed Butter
Day 4 - Rosemary Chicken
Day 5 - Top Sirloin Gyros
Day 6 - Kansas City Style Pork Chops
Day 7 - Steak and Mushroom Kebabs
Day 8 - Dad's Hamurgers, 2.0
Day 9 - Top Sirloin w/ Mushrooms
Day 10 - Kid's Lunch
Day 11 - Chicken Souvlaki
Day 12 - S'mores Cones
Day 13 - Short Ribs



Kitchen & Sewing Skills!
Intro - Syllabus
Lesson 1 - Running & Whipstitch
Lesson 2 - Cookies

Day 11 of 100 Days of Barbecue – Chicken Souvlaki

California, Domestic

Tonight’s dinner has been my favorite so far, and actually the second time I’ve made it this summer but the first time I’ve made it since Memorial Day when we started this. I grew up in Greek restaurant kitchens, so this meal was a staple growing up and thankfully when my husband started coming to my parent’s house for dinner when we were teenagers, he fell in love with it too. Chicken souvlaki is in regular rotation on our dinner menu always served with my tzatziki, occasionally in a bun or a pita, usually served on skewers with a rice pilaf and corn – which is exactly how I served it tonight! Find my tzatziki recipe over on day 5.

 

 

The secret to good souvlaki (if it’s even a secret) is to get it marinating in the morning. Full disclosure I’m often doing this still in my PJs at 7am so it’s sitting for as long as possible. I use a large pastitsio pan (I’d imagine if you’re not Greek you call it a lasagna pan) for this. I’m honestly not sure how much olive oil I use, but I fill the dish about 1″ deep. In true Greek fashion, I’m not 100% sure how much of anything I use. I can tell you I always use oregano, basil and rosemary. I can also tell you I sprinkle pretty much equal amounts over the surface of the oil until it’s pretty much covered. Then I whisk it up. I cube the chicken and slide it onto the skewers (usually ten pieces per skewer), and then roll it in the seasoned oil until it’s totally covered. From here you just cover the dish and stick it in the fridge until you’re ready to cook it.

 

Turning skewers on the grill can be tricky because they’re hard to get a hold of the skewers with an oven mitt but it’s also awkward to pinch and turn them with tongs. Once you develop a technique the challenge becomes about moving them around the heat evenly. Obviously, they’re going to brown faster over the flame, but they need to be cooked all the way through and no raw inside and charred on the outside. You’ll need to move them around pretty frequently and close the lid to use the grill as an oven for a while to be sure they’ll thoroughly cooked.

Tzatziki can be made the night before and pilaf can be happening with minimal supervision while you’re grilling. You can always just use a rice steamer to make rice while you’re outside if you don’t want to make a pilaf. This pairs well with corn, so you can either do corn on the cob on the grill or boil it inside. The nice thing about corn on the cob is if you boil it inside a little earlier, you can pop it in a very low oven while you’re grilling and it’ll stay warm without getting gross. Then just put everything out on the table when you’re ready to serve

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Day 4 of 100 Days of Barbecue – Rosemary Chicken

California, Domestic

Usually, when I roast chicken legs or thighs, I do it in my big roasting pan with root veggies, some oil and poultry seasoning and a generous heap of rosemary. Lately, I’ve been growing rosemary on my kitchen counter and it smells so good I want to put it in everything. My kitchen window is usually open if I’m in there cooking or baking so the breeze blows through my little plant and makes it even more inviting.

For the first three days of this little project, I’ve grilled beef so today I wanted to do something different and immediately knew I was going to use rosemary if I was going with chicken. This is hardly a recipe at all, all you’re really doing is marinating it in some olive oil with pepper, basil and a whole lot of rosemary. I used both fresh rosemary from my little kitchen plant and ground rosemary from the pantry for a bigger kick of flavor.

Rosemary Chicken

enough oil to cover your chicken in your chosen dish
1 teaspoon black pepper
2 teaspoons basil
1 tablespoon fresh rosemary
2 teaspoons ground rosemary

I grilled these chicken breasts for almost half an hour because I’m terrified of undercooked chicken. I personally wouldn’t grill them for any less time than that, but it really all depends on the thickness of the breasts as well.

I served this with corn and a rice pilaf because my mother is Greek so I pretty much always serve rosemary chicken with a rice pilaf.

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Man Pleasing Chicken

Domestic

What a name! I feel really inclined to say ‘people pleasing chicken’ but then I feel terribly cheesy. When I pinned it, that’s what it was called and it went on my kitchen recipe card like that! For the record, the only ‘man’ that ate it was my 12 year old who declared it ‘boy pleasing chicken’.

There are times when I feel like spending the whole afternoon in the kitchen dicing, stirring, mixing and washing. This meal is for those afternoons when I don’t – or when I can’t. The sauce has just three ingredients (four if you count the black pepper) but sometimes that’s all you need and in this case, these three ingredients play off each other so well it tastes like there is more to it than that. It’s a little sharp but has a sweetness to it and is very juicy, it just falls apart with your fork. The best part about it of course is that you can pop it in the oven and get back to whatever else you need to do before dinner time!

I served this with basmati rice and green beans. The rice was a great combo with this chicken because the sauce works well with it as well. We poured the leftover sauce on the rice. Wee One #1 loved it and the other two liked it enough to eat most of it – which is pretty rare around here.

Man Pleasing Chicken

2-4 chicken breasts
1/2 cup of dijon mustard
1/4 cup of maple syrup
1 tablespoon of rice/rice wine vinegar
2 teaspoons black pepper

Just whisk together the mustard, maple syrup and rice vinegar and pour over the chicken breasts in a casserole dish. Sprinkle with black pepper. Cook for 45 minutes at 350.

Man Pleasing Chicken
Man Pleasing Chicken
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Chicken Parmesan

Domestic

Super, super easy weeknight dinner (or super lazy weekend dinner ;) ) that tastes like you worked a lot harder than you did. My favorite kind!

We have had a pretty laid back but still busy holiday season. It was different spending the holidays with just the 5 of us (and some wonderful local friends) but there were a lot of pluses to it. At the end of some nights, meals like this were all I was able to muster. Thankfully, my husband and the littles loved them. Phew!

Chicken Parmesan

3/4 cup breadcrumbs
3/4 cup grated Parmesan cheese
4 chicken breasts, halved
salt & pepper to taste
1 large egg, beaten
2 cups pasta sauce (homemade or jarred)
1/4 cup olive oil
6 ounces mozzarella cheese

Heat oven to 400 (or broiler). Mix breadcrumbs and Parmesan cheese. Season chicken with salt and pepper. Dip chicken in beaten egg, then in crumb mixture, making sure it’s coated all over.

Pour the pasta sauce into the bottom of a baking dish. Heat the oil in a frying pan and cook the chicken breasts until golden (just a couple minutes each side). Then place the chicken on top of the pasta sauce.

Top each piece with mozzarella and bake for about 20 minutes or so. I always serve this with a plate of garlic penne because it goes so well with the pasta sauce, but really, you could use whatever side you like.

Chicken Parmesan
Chicken Parmesan
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Mini Chicken Pot Pies

Domestic

Chicken Pot Pie is one of those meals that pretty much all of us are happy with, though Wee One #2 still picks out the corn. What’s with that? Corn is the hardly-even-a-vegetable vegetable that kids actually eat! Anyhoo, so she ‘hates corn’ but otherwise is happy with this and the rest of us eat it up. I try to make more than one at a time and stick one in the freezer so I can come to my own rescue a couple of hours before dinner and I’m not finished with the kid’s school for the day and my husband is on his way home – insert your own dinner time stress here.

However, I have sometimes used that extra chicken pot pie and am left with the ingredients and no time to make the actual pie. So, enter Bisquick. I will post a proper recipe for homemade Bisquick but essentially it’s just flour, baking powder, salt and either butter or shortening. Also, as far as I’ve read (will need to experiment before I actually post about it) the recipes that include powered milk are the best. So, if you have some Bisquick on hand or the ingredients for homemade Bisquick on hand this recipe is crazy easy. The only painful part (and it’s only painful if you’re dealing with a time crunch) is the rolling out of the pie crust. With this recipe, you mix up the batter, make the filler and then layer it all into a muffin pan. Genius, right? I know! After about 15 minutes or so of prep and then 20 minutes (ish) of baking while I clean up the kitchen, and dinner is done! Which is great because it takes about 35 minutes from the moment my husband signs out of Skype to when he arrives at the front door. So win-win!

You’re welcome.

Mini Chicken Pot Pies

2 chicken breasts, cooked and chopped
1/2 – 1 cup corn (depending on how much you love or hate corn)
2 teaspoons black pepper
2 teaspoons rosemary (I chop mine a little so they’re not so ‘pokey’ as Wee One #3 would say)
2 – 3 potatoes, chopped and boiled
1/4 cup chicken stock
2 cups chicken gravy

Mini Chicken Pot Pies
Mini Chicken Pot Pies
It’s so simple it’s silly to even call it a recipe. Mix the chicken, corn, pepper, rosemary, potatoes and chicken stock in a bowl. Prepare the Bisquick batter (usually just Bisquick and water). Fill each muffin cup about 1/4 full with batter and add filling. Not so little that they’re diet pies, but not so much that they explode in the oven. Then top with the rest of the batter. Voila!
Mini Chicken Pot Pies
Mini Chicken Pot Pies
Bake them at 350 for about 20 minutes and clean your kitchen! Kidding. Well, you probably should but I’m not going to bully you into cleaning. At the very least make a simple (cheater) side to go with it – and heat up your gravy! We usually break them open at the table and pour gravy over them. This is pretty obvy one of the kid’s plates and yes, it was attacked by some kind of gravy monster!
Mini Chicken Pot Pies
Mini Chicken Pot Pies
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Cheddar Baked Chicken – I’m Such A Copycat

Domestic

I first saw this recipe on my girl Sammie’s blog, The LaMay Bakery, and it looked amazing. We are total kitchen soul mates and our families tend to like the same meals so I went with it and it was as big of a hit here as it was at her house! The not too cheesy, just crunchy enough combo did it for my husband, the butter was a serious win for Wee One #1 and the other two are head over heels for pretty much any variation on breaded chicken.

It’s very similar to the chicken strips I make, except this is cooked in butter and there is shredded cheese in the bread crumbs. It’s arguably much easier and faster than the strips because with this recipe you’re working with half a chicken breast per person in a single piece instead of about the same amount of chicken, pounded out and sliced into eleventy billion smaller pieces. Both are now requested on the regular, so similarities aside, it’s always nice to add another meal to the list of things everyone around here loves.

Cheddar Baked Chicken

Cheddar Baked Chicken – via Allrecipes

1/4 cup melted butter
1/2 cup flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 egg
1 tablespoon milk
1 cup shredded cheddar cheese
1/2 cup Italian seasoned bread crumbs
1 cup crispy rice cereal
3 skinless, boneless chicken breast halves – cut in half
2 tablespoons melted butter

Cheddar Baked Chicken
Cheddar Baked Chicken
First prep your bowls, you’ll need three. In the first one mix the flour, salt, pepper, and garlic powder. In the second one, beat the egg and milk together and in the last one combine the bread crumbs cheese and cereal. I totally spaced on the cereal so I made mine without it! Coat your baking dish with the 1/4 cup of melted butter and dredge (aka plunk) each chicken piece first in the flour mixture…
Cheddar Baked Chicken
Cheddar Baked Chicken
…then in the egg mixture and finally in the bread crumb mixture before moving each piece to the baking dish.
Cheddar Baked Chicken
Bake for 35 minutes or so at 350! So so so good!
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Chicken-Bacon Wraps

Domestic

Today I am linking up with Kate Says Stuff, Obviously Marvelous and Saved by Love Creations.

This is one of those lunches that you MUST serve with a salad or else you’re staring down the barrel of a seriously sad meal, nutrition-wise. Taste wise? I hear it’s amazing! I’m going to defend myself a little here and say that when I do make something like this these days, all the ingredients are as healthy as I can get my hands on. So the chicken is local and grain fed, the bacon is low sodium, the cheese is local and rBST-free, the flatbread is all multigrainy and the ranch is homemade. The entire family gobbled these down and that pretty much never happens.

Chicken-Bacon Wraps

Chicken-Bacon Wraps
4 pieces flatbread
2 chicken breasts, cooked and chopped
4 strips bacon, cooked and crumbled
1 cup cheese, chopped or shredded
1 green onions, chopped
1 batch ranch dressing

Chicken-Bacon Wraps
Chicken-Bacon Wraps
So painfully simple. Lay out the chicken in the middle of the flatbread, top with cheese and bacon.
Chicken-Bacon Wraps
Then drizzle on some ranch dressing and sprinkle the green onion bits over top. Roll them up and baket at 350 for about 15 minutes (so the bread is crispy and the cheese has a chance to melt).
Chicken-Bacon Wraps
Each wee one asked for a second wrap when they were done! Miracles!
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Menu Monday and Buttermilk Fried Chicken

Domestic, Healthy

This week, I’m linking up with Organizing Junkie’s Menu Plan Monday and The How To Mommy’s Meal Planning Monday.

My kitchen is so confused. Silken tofu and dairy free cream cheese in the morning, buttermilk fried chicken at night. What can I say? I cook what makes me happy and then I do my best to cook for my family the things that make them happy. There is a lot of dish washing going on around here.

I first found this recipe in February and bookmarked it to do it, but I’m not a huge fan of frying (or more specifically, the splashy mess it makes of my stove top) so I put it off. Once we got down to LA I thought it was time to actually cook up some of these dusty bookmarked recipes and away I went. I’m not going to lie, it feels so wrong to pour that much oil in a pot and have at it, but I’ll keep the honesty going and admit that it was actually a fun recipe to make.

Super simple to do, as long as you make sure your oil doesn’t get too hot (but gets hot enough) and you have some patience with it. Everyone loved this meal, I served it with wedges! I will not be making this again this week, but it did rank really high with the fam so I will likely make it again soonish and thought it’d be a fun addition to Menu Monday! This week I will photograph all of the recipes as I do them so I can link back to them!

This Week’s Menu:

Monday – Stroganoff with Rosemary Pretzels for the fam, Picnic Tortilla Pinwheels for me and Elmo Cupcakes for dessert

Tuesday – Souvlaki with Rice for the fam, Untoppable Black Bean Soup for me and Mint Chocolate Nanaimo Bars for dessert

Wednesday – Pizza Bites with Garlic Pull Apart Bread for the fam, Vegan Quesadilla for me and Maple & Oats Cookie Chews for dessert

Thursday – Chicken and Bacon Wraps with Mozzarella Balls for the fam, Rice and Tempeh Bacon Reuben for me and Fudge Babies for dessert

Friday – Spaghetti & Meatballs with Homemade Breadsticks for the fam, Skinny Elvis Sandwich for me and Black Bottom Coconut Bars for dessert

Saturday – We’re going to our friend’s BBQ dinner and I’m going to make him this (he reads my blog so I’m not telling till he sees it)

Sunday – Mini Chicken Hot Pockets with Potato Rings for the fam, Chick Pea Salad for me and Salty Sweet Butterscotch Brownies for dessert


Menu Monday and Buttermilk Fried Chicken

Buttermilk Fried Chicken – via Allrecipes

Whatever chicken pieces you want / need
1 tsp black pepper
1 tsp salt
1 tsp paprika
1/4 tsp dried rosemary
1/4 tsp ground thyme
1/4 tsp dried oregano
1/4 tsp dried sage
1/2 tsp white pepper
1/4 tsp cayenne pepper
2 cups buttermilk
Seasoned flour:
2 cups flour
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon onion powder

2 1/2 quarts peanut oil for frying

Menu Monday and Buttermilk Fried Chicken
Before you do anything, mix all of the ingredients in the left column with the buttermilk, plunk your chicken in it and soak for about 6 hours. Then get your oil heating and theeeeeeen, mix all the ingredients on the right side and use that to dredge your chicken pieces in.
Menu Monday and Buttermilk Fried Chicken
Menu Monday and Buttermilk Fried Chicken
So you just shake off the buttermilk coated piece of chicken and place it in the seasoned flour. Roll it around a bunch to make sure it’s totally coated. Pile them all up and wait for your oil to heat to about 350 degrees.
Menu Monday and Buttermilk Fried Chicken
Menu Monday and Buttermilk Fried Chicken
Menu Monday and Buttermilk Fried Chicken
Now add your chicken to the pot, with 2 1/2 quarts of oil you should be able to cook all of the chicken at once. Leave it in there for about 10 minutes, then poke at it and turn all the pieces around and leave it for another 10-15 minutes. Dry the chicken on pieces of paper towel for at least 10 minutes. Serve with wedges and a salad!
Menu Monday and Buttermilk Fried Chicken
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Chicken Hot Pockets

Domestic

Today, I’m linking up with Kate Says Stuff, The How To Mommy and Obviously Marvelous

There are those recipes for 11 layer cakes that wow a room full of friends or a seriously huge batch of stuffing with all the random stuff in it that makes your entire extended family reach for seconds on Thanksgiving, and those recipes are wonderful and certainty have a time and a place (you know, like a going away party or, um, Thanksgiving). But what about like, Wednesday night dinner?

Enter this recipe. This not only always pleases my crowd (all of them at once even!) but if you’re feeling lazy short on time, you can make the filling over a bed of rice for a no hassle, no dough involved meal and make them just as happy. Wee One #1 loves this so much he requests it for lunch on the regular, and I always have to make a separate ‘lunch batch’ because there are never any leftovers. Never.

chicken hot pockets

Chicken Hot Pockets
1 batch pizza dough (or something similar) original recipe used a can of Grands biscuits
2 cups cup cooked chicken, chopped
2 cups condensed cream of chicken soup
1 tablespoon milk
1 teaspoon dried onion, minced
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/4 teaspoon black pepper
1/4 teaspoon poultry seasoning

chicken hot pockets
chicken hot pockets
First, deal with the dough, however you choose to do that. Then heat your soup and add all the other ingredients to the pot.
chicken hot pockets
However you make the dough, you’ll need to divide it up into individual amounts.
chicken hot pockets
chicken hot pockets
Then with a little flour (or parchment paper), roll out each pocket and fill with about 1/4 cup of filling.
chicken hot pockets
chicken hot pockets
Fold it up as carefully as you can and bake them seam side down for about 30 minutes at 375F.
chicken hot pockets
Super simple, serious taste punch. I swear it’s the poultry seasoning + thyme combo combo, but really the overall combo of all the spices together with the chicken is a real winner.
3 Comments

Corden Bleu

Domestic

Don’t forget about our giveaway with Keeley Behling Studios! Like the Keeley Behling Studios Facebook page and leave a comment there about something in her Etsy shop to enter. It wouldn’t hurt if you liked the So Very Domestic Facebook page too. ;)

Today, I’m linking up with Six Sisters’ Stuff, Mom’s Bookshelf and Beauty Brite

I’m not the only one that makes random fancy meals for my kids, am I? I mean, I make random fancy meals to enjoy with my husband after the kids are in bed, but I suspect that’s less weird than cracking open the new issue of Food & Drink Magazine for inspiration for my kids’ dinner. I know at least one other mommy who perfects fancy food on her little one before serving it to her husband. Oh Sammie, how I adore you so.

This is yet another one of those recipes that only appear like a lot of work but look really impressive. The only concern with this dish is the cheese leaking out of the chicken. As long as you secure the chicken breast closed with a few toothpicks and bake it seam side down, it’s not going to leak.

As with a lot of recipes that only have a few ingredients, you really have to use the best quality you can find – for each of them. In my case, the mozzarella at my local grocery was better than the swiss. If the swiss had looked better I would have gone with that – some people would prefer the swiss over mozzarella either way! You could also go with prosciutto instead of ham. The Wee Ones are not big on prosciutto or I would have used that.

Corden Bleu

Corden Bleu

2 boneless, skinless chicken breasts
2-4 ounces mozzarella cheese
2 slices ham
1 egg
1 cup breadcrumbs
2 tablespoons parsley
toothpicks

Corden Bleu
Corden Bleu
Butterfly the chicken breasts and pound them out nice and flat between two pieces of plastic wrap. Slice the cheese into strips and place them in the middle of the breast.
Corden Bleu
Corden Bleu
Layer the ham over the cheese and fold the chicken over so it’s almost a roll. You will probably have to use toothpicks to secure the chicken shut. Now beat the egg in a shallow bowl and coat the chicken with it.
Corden Bleu
Corden Bleu
Mix the breadcrumbs and parsley and toss the chicken breasts in it. Bake for about 25 minutes at 350F – with the seam side down on your parchment paper lined baking sheet.
Corden Bleu
Corden Bleu
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