Jive Foods 101

To hell with Roscoe… Who doesn’t love fried chicken? Who doesn’t love a big buttery waffle? Throw them together and you’ve got something rather special that only fans of the salty/sweet can truly appreciate. If you think you’re afraid of chicken and waffles together, think of the  peanut butter  and jelly sandwich. It’s truly the same principle   I encourage you to try it at least once in your life before you write it off. For the fried chicken, I knew I wanted juicy pieces with a crispy coating. I had nothing but time, so the night before frying I soaked a couple of fat chicken wings in a buttermilk brine. Most people use just plain ol’ buttermilk alone, but I like to add a bit of seasoned salt to it so that the actual chicken meat itself is juicy  and  flavorful. The buttermilk is acidic, so it penetrates the chicken and tenderizes it. But if you add salt to this, it then flavors it by further breaking down it’s molecular structure of the chicken.  You absolutely do not have to

These are so good, you’ll slap your mother and ask yourself why in the hell you wasted so much time at Red Lobster when you could have been making these delicious cheesy morsels at home! I am so serious. That is not a joke. Anyway, just about everyone I know who isn’t a Red Lobster’Nazi is obsessed with their delicious Cheddar Bay Biscuits. People order extras just to bring them home and savor the flavor a day later. I’m know I’m guilty of that right there… I mean, they’re the kinda biscuit that after sitting down at your table at Red Lobster, you get a little perturbed if your waiter hasn’t stopped by to take your drink order because that’s usually when they bring the biscuits….with your drinks. Unless you get one of those “in the know” waiters who bring those babies immediately. But you’re usually just sittin there, toe tappin’, thumb-twiddling, gazing across the room looking for your waiter with your basket of Cheddar Bay biscuits wrapped so adorably in their white napkin to pr

Chicken thighs are bae. Period. They are hands-down my favorite part of the bird. I love wings and boobies and legs too, but thighs are just…pure love! I do not recommend this particular recipe for white meat because white meat isn’t as naturally fatty and full of moisture like dark meat. A chicken breast cooked using  this  method will dry out and ruin the dish — you would have to do some serious tweaking. With that said, this recipe is for THIGHS. Okay? Got it? Good. As I’ve stated in other posts, the secret to a good sear is to have a super hot pan, and the protein you’re using shouldn’t be too moist. Blot it with paper towels, add it to the hot pan, leave it alone and you’ll be as golden as your chicken crust. This recipe is delicious without the parmesan cheese crust added to the skin, but once you  go there …you won’t wanna go back. It’s truly a lovely, nutty, salty bite that just makes this dish stand out. The white wine sauce packs an umami punch from the portobellos and use

  Hello! Greetings and such  This year, you will see a lot of healthier recipes posted on this site. I’ve spent much of last year experimenting on my own body to see what works, and what doesn’t. I’m confident enough to share a few things with you all. Don’t be fooled though, the decadent comfort food recipes I’ve become known for will still have a home here, but I’ve found a happy medium to include both decadent and health-conscious foods. I have posted a few already, check posts from November and December, and I have tons more in the pipeline. I’ll share some meal-prep ideas with you all, as well as healthier ways to prepare some of your favorite fatty foods. Roasted carrots are about to become your favorite. Their natural sugars are released and they taste like candy. During my weight-loss journey, they were a staple. I ate, correction — EAT them all the time, they’re great for meal-prep. They are also awesome as a snack to satisfy my sweet tooth. You can season them ho