That’s what Friends are for – Baked Parmesan Chicken

Let’s talk a bit about friends. There are all kinds of friends; casual, situational, childhood, fair-weather. There are also those rare kindred spirits  you feel as if you’d known forever, even if the calendar says otherwise.

How are these bonds forged? How do you quantify the unquantifiable? Is it the fact that they are always game for that ridiculously early yoga class? Is it because they make a killer latte or that they aren’t stingy with the name of the hairdresser that makes them look so fabulous? Perhaps it’s because they willingly helped you both pack and unpack this summer? Maybe  it’s because their name appears on the donor list of every single fundraising mission you have embarked on?  Or is it because they are both a wine lover and a fearless co-chef? Passionate reader, loving mother, wisdom dispenser, career advisor….You all know who you are :)

It might also be the fact that they share every good recipe they come across. My most recent favourite is this  amazing baked chicken recipe that I am about to share with you, as everybody could use a good friend, right?

Baked Parmesan Chicken

Baked Parmesan Chicken
Original origins unknown – shared with me off a well-used piece of scrap paper

  • 2 lb chicken thighs/drumsticks, skin on
  • 1/2 cup panko bread crumbs
  • 1/2 cup parmesan cheese
  • 1 tsp dried mustard
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne/chipotle/paprika – favour your preferred flavour profile
  • 2 Tbsp finely chopped parsley/oregano/thyme (see above)
  • 1/2 cup olive oil
  • 1 Tbsp Worcestershire sauce

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Damn Good – Sauteed Chickpeas with Chorizo, Spinach and Mozzarella

I kept my promise to make this on the weekend, and I am so glad I did. I added some bits and pieces to Mark Bittman’s original recipe (and therefore deviated from the minimalist intent of the original dish) but I think my additions were very frantically-scrape-the-last-morsels-from-the-dish-into-your-mouth-when-you-think-no-one-is-looking successful.

Sauteed Chickpeas with Chorizo, Spinach and Mozzarella
Inspired by Mark Bittman

  • 1/2 onion, medium dice
  • 1 can of organic (they do taste better) chickpeas, drained, rinsed and patted dry
  • glug of olive oil
  • 1 large Spanish chorizo sausage, chopped up into 1/2″ cubes
  • 3 c. fresh spinach, you can chop this coarsely if you want…I didn’t bother
  • 1 Tbsp. sherry
  • 2 large ripe tomatoes, seeded and coarsely chopped
  • 1 c. mozzarella cut into half inch cubes
  • 1/2 c. breadcrumbs
  • coarse salt and fresh ground pepper

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