legs

Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressing

 

 

>

>
>
While a whole roast chicken is a wonderful thing, my regular grocery store now charges about $ 10.00 for a medium-sized bird (tax included), which makes it just too expensive in my opinion (Not the $10.00 itself, but the fact that a supermarket now can charge $10.00 for a simple, low quality, frozen chicken and get away with it)
Mind you, these are not the never-frozen, super fresh and healthy birds I can get at my Asian grocer, but rather mass-produced, completely tasteless chicken with no texture or taste to write home about. 😦  I guess only us old folks remember how good chicken meat actually tastes 🙂
So, lately I have turned to buy nearly all my chicken (as well as most other meat and seafood) either at my neighborhood Asian/International grocer/butcher, or, for even more bargains, especially beef and chicken, at one of the individually owned latino groceries/butchers, which are in abundance around here, such as Sedanos, Bravo, Presidente, to name a few large chains, as well as the countless Mexican, Cuban, Nicaraguan, Columbian, etc groceries/butchers, which thrive here in South Florida.
A 10 lbs bag of chicken legs, thighs, wings or breasts are usually around $5.00 to $8.00, compared to around $40.00 to $60.00 at my regular store, (or much higher for boneless breasts), with the quality usually notably better at the Latino or Asian/International food stores. The same goes for just about ALL meat, seafood, vegetables and canned food. Which goes to show once again, it helps (big time) to shop around, especially for food, which, like it or not, we use every day of our lives. We all tend to fall into the trap of convenience and shopping at familiar places, while these establishments get ever bigger and more and more expensive, while their quality usually suffers along with their customer service. Some of the huge chains are represented at every corner of town with multi million dollar stores and store managers who make well over $100.000.00 a year. Guess who pays for all that.
While I do enjoy the convenience of a chain store which I have frequented for well over 20 years, nowadays’ I enjoy a bargain even more.
So, while I still purchase certain stuff at my fancy regular place, I also buy most of the expensive items at the “Little Guy’s”.
BTW, I also have started to buy bulk items (canned food/ oils/ paper goods, cleaning supplies, etc, online at Amazon(Prime) and Walmart, which saves me another bundle every month and is even more convenient than my grocer around the corner 🙂
>
Bon Appétit !  Life is Good !  (When you can safe a bundle ) 🙂
>
>
Click here for more  Chicken  on  ChefsOpinion
>
>
Grape Tomatoes In Yogurt Dressing Recipe
Prick 1 lb grape tomatoes with a toothpick all over. For the dressing, mix 1/2 cup greek yogurt with 2 tblsp honey, 3 tblsp fresh lemon juice, 1/3 tsp garlic paste, 2 ea sliced scallion stalks, a pinch of oregano and coriander, and cayenne pepper and kosher salt to taste.
Mix with the tomatoes, cover airtight, marinade overnight in fridge.
>
>
>

>

Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressing

>

Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressing

>

Roast Chicken Thighs With Grape Tomatoes In Yogurt Dressing

>
>
>

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

>
>
>

 

 

>
>

P.S.
.
This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
.
Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

>
>
>
>

Advertisements

Roast Duck – Part One – “Duck With Dirty Noodles”

Roast Duck – Part One – “Duck With Dirty Noodles”

>

Last week I came across a special at my grocery store –   $ 10.50 for a whole duck, compared to the usual price of around $17.00 for the same size bird.
Of course, I bought two, because duck – anytime 🙂
After I defrosted the first one, I realized that it might be a good idea to prepare the duck in a way which will be more suitable to a bird which had probably spend a bit of extra time in the freezer (hence the special 🙂 ) , rather than just plain roasted and eaten without any additional preparation.
(I will post part two, “Roast Duck – Part Two – Duck Soup With Rice Sticks And Baby Bok Choy”, within the next few days)
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Duck  on  ChefsOpinion
>
Click here for more  Dirty Noodles  on  ChefsOpinion
>
>
<

Roast Duck

>

Roast Duck – Part One – “Duck With Dirty Noodles”

>

Roast Duck – Part One – “Duck With Dirty Noodles”

>

Dirty Noodles

>
>
>
Roast Duck Recipe:
>
Ingredients:
1 med size duck
Kosher salt to taste
>
Method:
Preheat oven to 400F
Prick skin and fat of duck all over, remove excess fat-flaps
Season duck generously inside and out side with the salt.
Place duck breast-side down on a wire rack which rests on a sheet-pan.
Place into oven, immediately turn temperature down to 300 F
Roast duck for 3 hours and 45 minutes, turning duck every 30 minutes
After 3 hours and 45 minutes, increase heat to 420F, roast duck breast side up until skin is very crisp and golden, about 20 to 30 minutes.
Let the duck rest for 10 minutes before carving.
>
>
<
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

>
>
>
>

Braised Teriyaki Chicken With Spicy Rice Sticks

>
>
Braised  teriyaki chicken tastes more intense of teriyaki sauce than grilled or sautéed teriyaki chicken, because the braising process allows the sauce to penetrate the meat much better than marinating and then grilling or sauteing would.
However, if you only like your chicken skin crisp, this preparation might not be for you. But if on the other hand you do like the texture of a braised chicken skin (think  coq au vin  as a reference) and if you love the braising liquid/sauce from a well-seasoned braised dish (again, think of the great sauce a coq au vin will provide), this  “Braised Teriyaki Chicken With Spicy Rice Sticks” will make you happy. The additional sauce from the chicken provides a wonderful coating to the already flavorful rice sticks.
Superb food, achieved with small effort and in little time. Life is Good !
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Teriyaki Dishes  on  ChefsOpinion
>
Click here for Coq Au Vin  on  ChefsOpinion
>
>

>

BraisedTeriyaki Chicken With Spicy Rice Sticks

Braised Teriyaki Chicken With Spicy Rice Sticks

>

Braised Teriyaki Chicken With Spicy Rice Sticks

Braised Teriyaki Chicken With Spicy Rice Sticks

>

BraisedTeriyaki Chicken With Spicy Rice Sticks

Braised Teriyaki Chicken With Spicy Rice Sticks

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>