A catching up and cookery Sunday
February 26, 2012
It’s been a heck of a week. Not terrible but tiring. I finally caught up with my dad and found out that there have been multiple deaths in the family. It’s maybe a good thing that I didn’t know about them in time to attend the services as I would have felt obligated to attend. Instead, I’ve been focusing getting things done at home and exercising myself and Doggle.
Kind of overdid it though, between being emotionally overwrought thinking about Mom and seeking catharsis through cleaning. My hands and arms don’t appreciate the outlets that my brain seeks, which is really frustrating as physical activity is so good for the brain.
Posts for Perusal
Little Miss Moneybags and Peanut got their Life Insurance in order. PiC and I organized our life insurance along similar lines, though we will likely be having more conversations to get aligned as things change. At the time we sorted our insurance, he was well able to take care of any financial needs without my income. Without me, he would likely still work in this town and stay in this home. He would need some assistance for sorting things and Doggle, so I still carry insurance through work but both he and my dad would be beneficiaries of my life insurance because I don’t want him to be financially responsible for Dad’s healthcare and continuing care. (I still have to set up a trust for that.) If he’s gone, I couldn’t carry the costs for myself, this home and my Dad however long I had to support him, so I would need a fair amount of extra income from his insurance.
Eemusings on the Cost of Convenience: I’m pretty sure that I’m close to the same as eemusings. I hate spending money on convenience items like snacks when they’re not part of the grocery shop. But I will buy things as part of the shopping trip like chips, nuts, frozen foods for reheating on those nights when we don’t want or don’t have time to cook a full meal.
I have SingleMa‘s Pinterest obsession to thank for this one. She pinned this Crispy Honey Lemon Chicken recipe several weeks ago and the name (of course) stuck in my mind. I rather obsessively went back to hunt for it when trying to decide what to make for dinner and made it with some alterations to the recipe to suit my lazier cooking style and general preference for baked over fried (faster clean-up).
Crispy Honey Lemon Chicken
serves 4-6
Ingredients:
4 boneless skinless chicken breasts, cut into pieces
1/4 cup olive oil + 3 tablespoons
3 tablespoons honey + more for dripping/drizzling
the juice of 2 large lemons
1 tablespoon fresh lemon zest + 2 teaspoons
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup all-purpose (or whole wheat) flour
2 tablespoons cornstarch
Directions:
In a bowl, combine 1/4 cup olive oil, 3 tablespoons honey, lemon juice, 1 tablespoon lemon zest, and a 1/4 teaspoon each of salt and pepper. Whisk ingredients together, then add chicken pieces to a ziplock bag and pour marinade over top. Let sit for 30 minutes – 2 hours.
When ready to make, add flour, cornstarch, 1 teaspoon lemon zest and the remaining salt and pepper to a large bowl. Mix well. Heat a large skillet on medium-high heat, and once it is very hot, add 1 tablespoons of olive oil. Coat chicken pieces in the flour mixture, then add to the skillet and cook until each side is golden brown, about 3-4 minutes per side. Remove and set chicken on a paper-towel covered plate. Cook remaining batches, adding more/less oil if needed. I used 3 tablespoons, but depending on how coated your chicken pieces are you may need a bit more.
Serve with rice and a few tablespoons of honey mixed with lemon zest for dipping.
Crispy Honey Lemon Chicken
serves 2 greedy-faces
Ingredients:
4-8 chicken drumsticks and/or thighs, bone-in
1/4 cup olive oil + 3 tablespoons
3 tablespoons honey + more for dripping/drizzling
the juice of 2 large lemons
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup all-purpose flour
Directions:
Preheat oven to 400 degrees. Cover a roasting pan with foil.
In a bowl, combine 1/4 cup olive oil, 3 tablespoons honey, lemon juice, and a 1/4 teaspoon each of salt and pepper. Whisk ingredients together, then add chicken pieces to a ziplock bag and pour marinade over top. Let sit for 30 minutes – 2 hours. (Or overnight.)
When ready to make, add flour and the remaining salt and pepper to a large bowl. Mix well. Coat chicken pieces in the flour mixture, then place pieces side by side in the roasting pan.
Bake for 20 minutes, turn, bake for another 10-15 minutes until done.
Serve with rice and roasted vegetables.
From now on, all recipe servings shall be determined by the number of greedy faces. Yes.
You write so nicely, I love your blog!
Thanks for the link! I had hoped that life insurance would be something of a “one size fits all” decision, but like you, we’ll have to revisit this periodically as our circumstances change.
I’m saving this recipe! We have TGF’s over here!