Was a blown out flip-flop to blame for Jimmy Buffet's unfortunate fall from the stage in Australia earlier this week? I'm sure some people will claim there's a woman to blame but according to news reports, it was the lighting man's fault.
Like a zillion other Parrotheads, I'm sending well wishes and good karma to the iconic legend for a speedy recovery because it was just this past Saturday that I was logged on to my computer at 10:02am to purchase tickets for Jimmy's April 21 "Welcome to Fin Land" tour stop in Charlotte. My friends, family and I were all logged on and texting each other as to what our wait time was for tickets ~ it was the first time I've ever had to stand in line online for something! After all the "I got them!!" celebratory texts came through, we set about making tailgate plans because the show is exactly one week before this pirate looks at 40 and I have a feeling this may be the tailgate of all tailgates.
Wasting away in all the escapism of Margaritaville made me terribly hungry and since there were no cheeseburgers on hand, I decided this Key Lime Chicken would be just the thing to pay homage to Jimmy Buffet. The recipe originally called for marinating in key lime juice (Joe and Nellie's is an excellent choice), but I find it to be a bit too tart for my tastes. Suit yourself, but either way don't forget to add the brown sugar because it is the perfect balance to the tartness. I've never allowed the chicken to marinate longer than 30-45 minutes because the acid breaks down the chicken fairly quickly and if you let it go too long, it will be mushy.
It's one of the quickest and easiest chicken dishes you'll ever make and leaves you with plenty of time to maybe roll in the sand with a rock 'n' roll man somewhere down Montserrat way!
Key Lime Chicken
Recipe By :Peggy Waller
Serving Size : 4
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each chicken breast half
1/3 cup lime juice (key lime or regular)
2 cloves garlic
1 inch fresh ginger -- 1" piece, grated or minced
2/3 cup flour
salt and pepper
2/3 teaspoon ground ginger
2/3 teaspoon garlic powder
vegetable oil -- for frying
1/3 cup chicken broth
2 tablespoons brown sugar
Trim fat from chicken and pound to slightly flatten. Place in a bowl; add lime juice, fresh garlic, fresh ginger. Marinate 30 mins to 2 hours (Alison's note: I don't recommend going much longer than 30 minutes). Drain marinade & reserve.
Mix flour, salt & pepper, ground ginger and garlic powder in a bowl. Lightly dredge chicken breasts. Heat oil in skillet and fry chicken breasts until browned on both sides (do not overcook).
Place fried chicken breasts in 9x13 baking pan. Pour chicken broth and reserved marinade around chicken; add some water or more broth if bottom of pan isn't fully covered. Sprinkle brown sugar on chicken breasts.
Bake at 350 for 20-30 mins. Brown sugar will melt to becaome a crunchy topping. Do not let broth mixture totally evaporate; add some water if necessary. If brown sugar looks dry, spoon a little of the pan juices on top of chicken. This will keep in a warm oven about 1 hour without drying out.
"Culinary Memories of Merridun"
Being relegated to just a microwave and/or toaster in the office kitchenette makes it really hard for us Monday-through-Friday-desk-jockeys to keep breakfast healthy. Sure, it's easy to pick up fast food on the way to the office or keep a stash of Poptarts and bagels in the desk drawer, but do you really want to eat something loaded with enough preservatives to make you glow in the dark?
If you crave breakfast worthy of weekend-breakfast-in-bed status, you can be the envy of the office during morning break with a little pre-planning and preparation at home. I've scoured the internet for quick and easy make-ahead breakfast recipes that store well in the freezer ~ would you believe me if I told you that I currently have 12 weeks of breakfast meals already made and stored in the office freezer?! Here's how you can do the same....
this easy recipe for yet another weekday option.
These savory muffins are dense and hearty and excellent slathered with butter and served with fresh fruit. Enjoy your breakfast and stay tuned for links to the next round of recipes!
Savory Breakfast Muffins
2 cup(s) whole-wheat flour
1 cup(s) all-purpose flour
1 tablespoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) freshly ground pepper
1/4 teaspoon(s) salt
1 1/3 cup(s) buttermilk
3 tablespoon(s) extra-virgin olive oil
2 tablespoon(s) butter, melted
1 cup(s) thinly sliced scallions (about 1 bunch)
3/4 cup(s) diced ham or cooked bacon (3 ounces)
1/2 cup(s) grated Cheddar cheese
1/2 cup(s) finely diced red bell pepper
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full).
Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool completely. Store in zippie bags or air-tight containers in the freezer. Thaw overnight in the refrigerator and heat in microwave prior to serving.
If you wound up on this page expecting to read the usual diatribe from "Someone's in the Kitchen," don't worry ~ you haven't clicked the wrong link. It's still the same old me with a whole new look!
Back in 2006 when this blog first started, I was the owner of a catering kitchen and gourmet market called "Wish Upon A Chef." I chose not to saddle the blog with the business name because I wanted a place that was truly mine to vent about customers, employees, and work without anyone associating my rants with them should they happen to stumble across my virtual diary. Eventually I sold the business and the rights to the name but I continued to feel particularly connected to the name and the business itself. I dreamed it. I built it. I worked it. It was my life for seven years.
Unfortunately, my dream did not continue to flourish under new ownership as I had hoped it would, and now there's nothing left but an expired domain name. Thanks to godaddy.com, I was able to reclaim the name and breathe new and different life into my dream. Wish Upon A Chef is who I was, and in alot of ways who I still am.
It's been Party Central around here the last few months with so many of my close friends celebrating monumental birthday milestones, and I am all about finding the perfect cake to commemorate the occasion. A truly unforgettable themed cake that reflects the personality of the birthday guy or gal always makes the party a hit, and those who secretly wish to forget the fact that another year has lefts its indelible mark on their face are especially thankful for a cake that captures the complete attention of guests.