Archive | April 2013

What’s for Dinner: Bang Bang Shrimp

Bang Bang Shrimp. Need I say more?

I LOVE the Bang Bang Shrimp appetizer at Bonefish Grill. Actually, it’s pretty much the only thing I get when I go there… the appetizer portion is a great entree size for me!

I’ve been wanting to make this at home for a while now, and this afternoon I decided to try it out for dinner tonight.

What you will need:

  • 1 pound of raw shrimp, peeled and deveined, with tails removed
  • 1/2 cup of [low-fat] mayonnaise
  • 4 teaspoons of Chili Garlic Sauce [found in the international food aisle]
  • 1/2 teaspoon of granulated sugar
  • 1 teaspoon of rice vinegar
  • 1 cup of all-purpose flour
  • 1 cup of panko breadcrumbs
  • Black pepper, to taste
  • 1/4 teaspoon of onion powder
  • Garlic powder, to taste
  • 1/2 teaspoon of dried basil
  • Cayenne pepper, to taste
  • 1 egg
  • 1/3 cup of milk
  • Oil, to fry (!)
  • [Romaine] lettuce, optional
  • Green onion, diced for garnish, optional

As for the shrimp, in the future: I’d probably use medium-sized shrimp [it’s what I ideally wanted to use when I made this at home], but I had the extra-large sized shrimp (26/30 count) at home today… so that’s what I ended up using as I decided just a few hours prior to try to make this at home.

To make the Bang Bang Shrimp:

  1. Season your shrimp with black pepper, garlic powder, and cayenne pepper. Add in salt if you want as well, I didn’t think it was necessary with the sauce in the final product.
  2. Combine the mayonnaise, chili garlic sauce, sugar, and rice vinegar in a small bowl. I let mine chill in the fridge in the meantime. This helps the sauce stick to the shrimp.
  3. Beat your egg, and mix in the milk in another bowl; set aside.
  4. Next, combine your flour, panko breadcrumbs, black pepper, onion powder, garlic powder, cayenne pepper, and basil in a separate bowl.
  5. Coat your seasoned shrimp with the flour/breadcrumb mixture. Then, coat in the egg/milk mixture before you coat them in the flour/breadcrumb mixture for a second time. Line them on a plate until all of your shrimp is breaded.
  6. Put your coated shrimp in the fridge for about 20 minutes. I’ve heard that this helps the breading to stick to the shrimp while they are frying, so I tried it out… and it did! I was worried about the panko falling apart.
  7. Heat your oil [on high] [in a frying pan, deep fryer, whatever].
  8. When oil is hot, fry your shrimp in batches for about 2 to 3 minutes [or until they are golden brown]. Whenever I fry anything [which is not often], I always line my dish with paper towels to help absorb as much of the oil as possible.
  9. When all of the shrimp has been fried, transfer the shrimp into a [large] bowl. Let the shrimp cool down for a few minutes before adding in about a quarter of a cup of the sauce you made earlier [that is chilled] at a time and mix/toss gently to coat your shrimp. I added in the sauce a little at a time to make sure I had the right consistency of sauce.

I served my homemade version of Bang Bang Shrimp over a bed of romaine lettuce, but anything similar would work well — iceberg is one I’d probably use if I had it on hand. For presentation purposes, garnish with chopped green onions if you would like [I didn’t do that today].

Tip: The ideal combination/process for a crispy breading [that doesn’t fall off — especially once you start to add the sauce]:

  1. Make the sauce first [and put it in the fridge to chill].
  2. Next, bread the shrimp [then put the shrimp in the fridge too].
  3. Wait to add the sauce to the shrimp until once the shrimp is a little cooler. Gently toss.

Update: So when I made this for a second time, I decided to try the coating for the shrimp a different way — the way I do it for my chicken tenders/nuggets/fried chicken. Both are delicious, but I like my simple [one method for all] way more and have used that each time I’ve made it since.

So what I do is: when I’m ready to fry, I add in a [beated] egg[s] to the marinated shrimp [same way as listed above]. Separately, in a ziploc bag [for easy cleanup], I add in flour and season it with black pepper, garlic powder, paprika, chili powder, and cayenne powder. Next, add in the shrimp to the ziploc bag, seal… and shake to coat all of the shrimp. You may need to do do this in batches depending on how much shrimp you are working with.

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P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Seven Layer Bars

I made this for the first time, back on Thanksgiving Day [2012]. I’ve made them several time since, and they are one of my favorite dessert bars for sure. They are easy to make, absolutely delicious, and for sure satisfy your sweet tooth!

What I used:

  • 9 graham crackers, crushed into crumbs (or an equivalent amount of graham cracker crumbs)
  • 1 stick of butter, melted
  • 1 cup of walnuts, chopped
  • 1 cup of milk chocolate chips
  • 1/2 cup of Reese’s peanut butter chips
  • 1/3 cup of heath bar toffee bits
  • 1/3 cup of coconut flakes
  • 1 [14 ounce] can of condensed milk

The above quantities can be varied depending on what flavors you like. I measured it out the first time I made the Seven Layer Bars, but now normally just sprinkle the different ingredients on top to my liking.

What I did:

    1. Preheat the over to 350 degrees.
    2. I took the graham crackers and put them in a large ziploc bag and crushed them (you can also just get the crushed graham crackers, i just happened to have these at home and i made up this recipe as I went along). Once it is all crushed, mix the graham crackers with the melted butter well (I did it with my hands because it was the easiest way to mix it and keep it from clumping).
    3. I used a 9 by 13 dish to make this in (spray with non-stick spray). So in it, I put in the graham cracker mixture and pressed it in well covering the whole bottom of the dish in a thin even layer.
    4. From here on, it’s adding on layers of what you like. This is what I did and in this order:
    • I chopped up a cup of walnuts and sprinkled it evenly over the graham crackers.
    • On top of the walnuts, I sprinkled 1 cup of milk chocolate chips.
    • On top of the milk chocolate chips, I sprinkled 1/2 cup of peanut butter chips (the reese’s one).
    • On top of the peanut butter chips, I sprinkled 1/3 cup of heath bar toffee bits.
    • On top of the heath bar bits, I sprinkled 1/3 cup of coconut flakes.
    • And finally, on top of the flakes I poured one can of condensed milk all over it, making sure the whole dish was covered evenly.
  1. I baked it for about 20 minutes — just watch the oven after 15 minutes. All you want is for the top to be the light golden brown color.

Once you take it out of the oven, let it cool completely before cutting them into squares and serving.

Other possible layers you could try/substitute: white chocolate chips [or semi-sweet or dark chocolate chips], other nuts [such as peanuts, pecans, or almonds].

By the way, here are the recipes for a few of the other items I made on Thanksgiving Day [2012]:
Slow Cooked Whole Chicken
Spinach and Cheese Swirls

Update [5/17/14]: If you like this Seven Layer Bar recipe, check out another version by clicking hereOr my Chocolate Chip Squares!

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Stuffed Pizza Rolls

Tonight, for dinner, I made stuffed Pizza Rolls.

Started off by making the pizza dough in the afternoon. You can, of course, just use store-bought pizza dough. I do that plenty of times when I’m making Pizza at home. I just decided to make this on a moment’s whim and had none at home to work with.

To make my pizza dough, I used:

  • 1 (.25 ounce) package of active dry yeast
  • 2 cups of warm water
  • 3 tablespoons of oil
  • 1 and 1/2 teaspoons of salt
  • 4 cups of all-purpose flour

Now, onto making the pizza dough:

  1. Dissolve the yeast in the warm water.
  2. Next, add in the oil, salt, and two cups of flour. Blend, on medium speed, for  about three minutes.
  3. Then, add the remaining two cups of flour to the mixture and form the dough (the consistency is so much better this way).
  4. Knead for about five minutes on a floured surface. Cover [with a damp paper towel] and let it rise [I put mine in my oven that wasn’t turned on]. I let it rise for two hours [and would suggest you do it for at least the same amount of time frame].

Next, the filling:
The reason I suddenly decided to make the stuffed pizza rolls today was I had a couple of chicken breast fillets leftover from something earlier and I wanted to use that up. I originally thought about making my Cajun Chicken Pasta [I can’t believe I haven’t posted the recipe for that yet!!], but I didn’t have enough chicken for that. These Stuffed Pizza Rolls is what popped in my head next.

So I cut the chicken into very tiny, bite size, pieces and marinated it with:

  • Black pepper
  • Garlic powder
  • Ginger powder
  • Paprika
  • Chili powder
  • Cayenne pepper
  • Crushed rosemary
  • Basil leaves
  • Thyme leaves

You can, of course, add in salt if you want — with so many different herbs I didn’t think it needed any!

With non-stick cooking spray, I cooked the chicken on very low heat. Watch the skillet! The chicken is in such tiny pieces that it will cook in absolutely no time!

Now, finally, on to putting together the Stuffed Pizza Rolls:

  1. In a bowl, I combined the [cooked] chicken with shredded mozzarella cheese, crushed red pepper flakes, Italian seasoning, and chopped up peppers [in varying colors].
  2. The pizza dough that you made earlier? Take tiny pieces of them, fill in with your filling, and form a ball  around the filling.
  3. Lay them in a non-stick baking pan. With my homemade dough, I was able to make 13 ‘rolls” each in two round baking pans.
  4. When all the “rolls” were made, I covered the pans each with another damp paper towel and put it back in the [still turned off] oven for another 60 to 90 minutes to let the dough rise for a second time.
  5. When you are ready to bake, take your baking pans out of the oven before preheating your oven to 400 degrees.
  6. Next, brush the top of your “rolls” with a little oil.
  7. Then, combine about 1 teaspoon of garlic powder, 1 and 1/2 teaspoons of Italian seasoning, and about 3 tablespoons of grated Parmesan cheese. Sprinkle the tops, evenly, with the mixture.
  8. Bake, in your preheated oven, for about 20-25 minutes. Keep an eye on them, as cooking time will vary depending on the ovens and the pizza dough used. The Stuffed Pizza Rolls are ready to be taken out when they are golden brown on top.
  9. Serve the Stuffed Pizza Rolls warm alongside warm marinara sauce!

Note: I considered adding marinara sauce inside, instead of serving it on the side, but ultimately decided not to because I didn’t want to have to deal with the mess the sauce would create as I rolled up each into a ball.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Spinach and Cheese Swirls

These Spinach and Cheese Swirls are a great and quick, appetizer or snack!

You will need:

  •  1 sheet of [Pepperidge Farm] Puff Pastry
  •  1 egg
  •  1 tablespoon of water
  •  1/2 cup of shredded Monterey Jack cheese
  •  1/4 cup of grated Parmesan cheese
  •  1/8 teaspoon garlic powder
  •  1 (10 ounce) package frozen chopped spinach, thawed and well drained

To make your Spinach and Cheese Swirls, do the following:

  1. Leave out your pastry sheet at room temperature to let it soften.
  2. Preheat your oven to 400 degrees. Meanwhile, mix together your egg and water and set it aside. Mix together your Monterey Jack cheese, Parmesan cheese, and garlic powder.
  3. Brush your [softened] Puff Pastry sheet with the egg mixture. Next, sprinkle your cheese mixture on top. Finally, add your spinach on top.
  4. Put it in the freezer for a few minutes, and then roll it up like a jelly roll. Tip: Putting it in the freezer makes it easier for you to cut them. Cut into even, thin [but not too thin] slices. Place on baking sheet. Brush the tops with egg mixture once more [to help get the golden color on top].
  5. Bake for about 15 minutes or until they are golden brown.

They can be served warm or at room temperature [I find them to taste best while they are warm, right out of the oven].

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes. Grab and share my button:

 

Pray for Humanity. Pray for Boston.

Imagine living in a world of peace and humanity.

One where kids can freely run around outside without their parents worrying.

One where you don’t have to think twice about whether that loved one of yours that just left home… whether they’ll make it home safe and sound.

One where you don’t get that feeling in the pit of your stomach when you are flying on an airplane. Or in a movie theater. Wait. Or at a school. A school?!

Apparently, add a public spectator event like a marathon to that list while you are at it.

Naive of me? Perhaps. Probably.

What’s next? Or should I say where?

How can anyone be so inhumane? What, psychologically, makes someone do such hideous acts? Who is responsible this time? Why do people deliberately cause other people harm? When will it stop?

Where are we safe?

Pray for Boston. Pray for Humanity.

What’s for Dinner: Slow Cooked Whole Chicken

This is probably one of my favorite things to make. It’s also what I intended to make on the day I posted about my Roasted Chicken instead [which was equally delicious].

I slow cook it in a pot over extremely low heat over a period of three to four hours… and it’s scrumptious. So tender, that it almost falls apart off of the bone and melts in your mouth. Full of flavor inside and out. Love it!

Note: I slow cook it [on the stove], not cook it in a slow cooker [although I did take my slow cooker out recently to start using finally].

The white meat lover in me [as in I won’t eat dark meat] goes straight for the breast meat.

Here’s how I make it:

I take a whole chicken and with a fork poke holes all over it (so the marinade seeps inside).

I, then, marinate the chicken with: salt, pepper, paprika, garlic powder, ginger powder, cayenne pepper, chili pepper, lemon juice, yogurt, and Shaan Tandoori Masala. I make sure that the marinade covers everything, and inside the cavity area as well.

If time allows, I like to let the marinade set in for a while (a couple of hours or over night).

When I am ready to cook it: I transfer the marinated whole chicken into a pot (that has a lid). All the extra marinade? Transfer that too. With the lid over your pot, I let the chicken cook on the lowest heat possible on my stove. Every hour, with the help of two flat spatulas, I turn the chicken over to help both of the sides cook evenly. Obviously, do this ever so gently [in the last hour or two especially] considering how tender the chicken will be.

Tip: You don’t have to do this, but what I do is: about every 15-30 minutes or so (not on the dot, just whenever I come back into the kitchen or remember) I pour some of the extra marinade sauce that it’s in the pot all over the chicken. I love how it makes the chicken look at the end, and the extra flavor on the outside is great. This also helps keep the chicken moist, and not dry out either. If you don’t want to do this, or don’t have the time, at the end: just brush on (or pour) the extra marinade sauce in the pot over your chicken.

Ideas to serve alongside: any of these breads/rolls and/or these side dishes.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Homemade [Vanilla] Cake with [Oreo] Buttercream Frosting

Happy Birthday Faraz! We sure are getting to the age where I don’t even want to say the age anymore!

For Faraz’s [my brother] birthday today, I narrowed down the dessert to something either to do with chocolate chip cookies or Oreos relatively quickly because those are his favorite [cookies]. Ultimately, Oreos won over simply because I came up with more ideas for it.

I made the following cake: Homemade Vanilla Cake with Oreo Buttercream frosting.

I starting off by baking a white [yellow?] cake and butter-cream frosting. I changed up the frosting, however, by mixing in Oreo cookie crumbs [the white cream center portion and all].

For my cake, you need:

  • 10 tablespoons of butter, at room temperature
  • 1 and 3/4 cups of sugar
  • 2 [large] eggs
  • 1 and 1/2 teaspoons of vanilla extract
  • 2 and 1/2 cups of all purpose flour
  • 2 and 1/2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 and 1/4 cups of milk, room temperature
To make the cake:
  1. Preheat your oven to 350 degrees. Spray your [non-stick] pans with non-stick cooking spray to be on the extra cautious side.
  2. Cream together your butter and sugar in a [large] mixing bowl until the mixture is light and fluffy [I’d say it takes about 3-4 minutes].
  3. Next, add in your eggs and the vanilla extract. Beat your mixture until everything is combined.
  4. In a separate bowl: combine your flour, baking powder, and salt.
  5. Alternate adding in the milk and your dry ingredient combination to your wet mixture. So add in some of the flour mixture, and then some of the milk. Keep repeating until everything is incorporated in. Mix just until combined.
  6. Pour the batter evenly into (two) cake pan(s). Bake for about 30 minutes (for 2 nine-inch round cakes) [or until a toothpick, fork, etc. inserted into the center of the cake comes out clean].
  7. Let the cake(s) cool for around 10 minutes before removing them from the pan to a wire rack [and letting them cool completely].

Cupcakes would probably bake for around 18-20 minutes [only fill 2/3 of the way up as they will rise!].

For the frosting you need:
  • 1 cup of unsalted butter, at room temperature
  • 2 cups of powdered sugar
  • 1 tablespoon of vanilla extract

To make [just] the buttercream frosting without the Oreos incorporated:

  1. Put the softened butter in a bowl, and cream it on medium to high speed for several minutes.
  2. Reduce the speed of your mixer to low, and gradually add in the powdered sugar. Two cups of powdered sugar was plenty for me, but you may want to taste it and add some more if you want it sweeter.
  3. When all of your powdered sugar has been incorporated, increase the speed to medium before adding in the vanilla extract. Mix well until everything is incorporated.
I needed 2 and a half times the amount listed above to frost in between and around a two layered cake, but it was much easier to do it in batches as I don’t have a stand-mixer… and was using my hand-mixer!.

For frosting the cake for my brother, I wanted to incorporate in Oreos, so what I did was: I took a little frosting [ about 1 cup or so?] and set it aside for later use. Next, for each batch of frosting, I crumbled about half a cup of [normal sized] Oreo cookies, and folded it into the majority of the frosting [not the one I set aside for later use]. The frosting was absolutely delicious as is without the Oreos, but incorporating the Oreos into the frosting itself took the cake over the top.  I wanted to incorporate the Oreos into the cake batter itself as well, but out of a abundance of caution I decided not to experiment with that. I did need a cake for the night, after all.

Tip: You can store any unused frosting in the refrigerator in an airtight container. Just let it come to room temperature before using it again.

To assemble everything:

  1. Tip: Line the bottom of the platter [or whatever you plan to serve the cake in] with parchment paper along just the corners. This will help keep the platter edges neat and clean while you frost. The mess will remain on the parchment paper, which you can easily remove when you are done.
  2. Place one of your cake rounds on the platter and frost the top of the cake with your frosting. Do this liberally, as it will also serve as the binding layer between your two layers of cake!
  3. Put your second layer of cake on top of the first one. Frost the rest of the cake [the sides and the top]. You could choose to just stop here, but what I did next was:
  4. That frosting I set aside earlier? I used that to decorate on top of my Oreo-frosted cake along the top of my cake, leaving some space in between each. Finally, I added a bite-size Oreo in between each of the decorated star on top.
When you are done decorating the cake, don’t forget to pull out the parchment paper along the bottom of the platter! Like I mentioned in this post: it is much easier to have smaller pieces of parchment paper, instead of one large one, when you are ready to remove the parchment paper at the end.


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

No Place for Guns

I believe I was around the age of 6. I had to be younger than the age of seven because we moved by then.

We had just left a family party, when suddenly we had to turn around and go back because my grandfather had forgotten something. I guess now would be a good time to mention that this house? It was next to a police station.

While my father went inside to retrieve said item, we waited in the car outside their “compound”. I guess that is what you can call it? Houses in Pakistan are gated separately, and usually a guard… guards them.

Well, I am not sure what exactly happened next except to say that we found ourselves in a crossfire between “the bad guys” and “the police” I suppose. We were literally in the middle: one of the shooting parties directly in front of us, and the other right behind us.  The details are fuzzy, but the sounds of gunfire? That is not.

Did I mention that the van we were in… the door would only open from the outside? Wonderful.

I remember waiting until our dad came rushing out to open the door and taking my mom, brothers, and I back inside in the midst of the shooting.

Later we found out that the bad guys had tried to raid the police station in order to help one of their own escape that the police had imprisoned [or free him?]. There were causalities involved.

The details? What exactly happened or why it happened? They just don’t matter at the end of the day.

It haunted me so much in the immediate aftermath that I apparently stopped wanting to go out [especially at night] out of fear. One of my parents would stay home with me always. My parents say it’s one of the reasons we moved away [to Canada] in the first place. My teacher at the time told my parents that I’d blank out at any sudden or loud sounds.

That family’s house where this event transpired? Never went back there again.
My point, you ask?

Hearing the sound of gunfire as a child literally RIGHT THERE in front of you? I don’t think it ever leaves you. The surviving [and oh so young] victims of Newtown? It’s something that will remain in the back of their minds for a very long time, if not forever.

So when the NRA conjures up all these ideas about having armed officers at schools, like last week when it’s latest recommendation was for there to be guns in every school in America? I think seeing guns is the last thing these students would want.

Guns have no place in our society in the hands of an average citizen. If they weren’t so readily available, the wrong people wouldn’t have such easily access to it. Yes, I realize that the counter argument [over and over and over again] is that stricter gun laws just limit those who follow the laws anyways, and the “bad guys” always find a way around loopholes or whatnot. But if guns weren’t so widely available, that would, sort of, eliminate that problem, wouldn’t it?

I’ll be the first to admit: I, too, firmly believe that schools have to up their security system. How so? That is what we need to figure out as a community.

Back in 2009, I referenced in a post of the lack of school security and I’ll continue with that example. Walking into my former high school that day, without having to sign in as a visitor… without having to inform anyone who I was and what class I was visiting… without a name tag identifying me [as a visitor]:

I could have been anybody, and I could have done anything had I wanted to. It was a chilling thought to ponder over later how unsafe MY school was. This was MY former high school – and it needed better security.

Whether it be metal detectors, security checks, security guards. At the least, anyone going into the school should be identified and be easily identifiable [via a pass, visitor sticker, etc]. For goodness sake, we had to sign in and out AND take a visitor pass to use the restroom WHILE we wore school IDs as students.

But guns? Guns are not the answer. They never will be.

Too many possible. “what ifs”. Too many accidents waiting to happen. Preventable safety measures need to be addressed. Guns, however? Schools are no place for guns.

What would be next? Parks? Malls? Where do we draw the line?

P.S. This post is just one of a series of posts I’ve done in the aftermath of the Newtown tragedy. You can read the others by clicking here, here, and here.

What’s for Dinner: Broiled Herbed [and Spicy] Shrimp

It was just my parents and I home for dinner tonight, so shrimp was the perfect thing to work with.

Today, I had extra large shrimp (26-30 count) at home. A couple hours ahead of time, I marinated my shrimp with: black pepper, garlic powder, paprika, cayenne pepper, rosemary leaves, basil leaves, and lemon juice.

When I was ready to assemble dinner, I skewered my marinated shrimp. I put the skewers on top of a foil tray. With my broiler on high, I put the skewers in the oven for about 2-3 minutes on each side.

Note:  I used the suggested 6 extra large shrimps for a serving size.

Tip: Don’t forget to leave your oven door open a tad bit whenever you use the broiler.

I served my [healthy] skewers of shrimp alongside my Caesar salad, and my [not so healthy] Cheddar Bay Biscuits. Click here to browse through other suggestions for sides.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Roasted Chicken

The original plan yesterday, was to make the whole chicken(s) like I normally do: I cook on the stove-top over low heat over a period of three to four hours [like the one pictured here]. I’m working on writing up how I make that one too [and hopefully the spinach-cheese swirls soon as well]!

That chicken? It’s succulent, tender, and oh so good! Not to mention, healthy too. Don’t worry, this version is healthy too!

Yesterday, I was out all day, and didn’t have time to marinate the chicken beforehand… and certainly didn’t have the three to four hours to cook the chicken the way I wanted.

So, I improvised.

  1. I marinated the chicken with: black pepper, garlic powder, ginger, paprika, cayenne pepper, chili powder, basil, parsley, red pepper flakes, and several heaping tablespoons of low-fat yogurt. Make sure to get some of the marinade in the cavity too!
  2. Next, I poked holes in the chicken with a fork.
  3. In a preheated 375 degree oven, I baked it for a total of one hour. Originally for 40 minutes, then I turned each of the chickens over, and put it back in for at least another 20 minutes.

It turned out nice, but with the little (absolutely none) marinating time, the marinade wasn’t able to seep inside like I would have liked.

All’s well though- the end result was still delicious. I served it alongside my baked seasoned fries [which I do often as a side… so much better than boring old fries] and garlic bread.

Tip: I was working with two whole chickens, and I put each in a separate pan for my convenience. They were just so much easier to handle that way.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.