SRC Reveal: Orange Chicken adapted from A Cook’s Quest

Posted on April 29, 2013 by Renee {Eat.Live.Blog.}

Orange Chicken 2

Another month has gone by, which means its time for another Secret Recipe Club reveal! This month I had the privilege of checking out Jenn’s blog “A Cook’s Quest“. Jenn started her blog when she realized she was ignoring one of her true loves, cooking…I can completely relate! Jenn has quite a bit of delicious baked goods on her blog, like Strawberry Cream Puff Cake, Stuffed Divine Bread Sticks, and Cinnamon Swirl Bread. But I knew Jenn and I were kindred spirits when I found a section of slow-cooker recipes at the bottom of her recipe index. Orange zest

Well, I have been looking for a recipe for orange chicken for quite some time, and it just so happened that I had all of the ingredients for an adjusted version of Jenn’s Slow Cooker Orange Chicken. The only thing I didn’t have…time to slow cook! So I made a few more adjustments and had a delicious orange chicken dinner in under 30 minutes! Orange Chicken

Orange Chicken Recipe – Adapted from A Cook’s Quest

Ingredients:

  • 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
  • 1 tsp orange zest (grated peel of 1 medium orange)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp granulated garlic
  • 6 oz orange juice (I juiced 3 medium oranges)
  • 3 Tbsp brown sugar
  • 3 Tbsp ketchup
  • 2 tsp soy sauce
  • crushed red pepper to taste

Directions:

  • Place raw chicken in a bowl
  • Sprinkle chicken with orange zest, 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic. Rub them into the chicken
  • In a separate bowl, mix together remaining ingredients and set aside
  • Heat 1 Tbsp olive oil in a medium sauce-pan over medium-high heat
  • When oil sizzles, add chicken to the pan
  • Cook until chicken is well browned on all sides (about 7 minutes)
  • Slowly add the sauce mix, adding a little at first to loosen the browned bits from the bottom of the pan. When that is done, add the remainder of the sauce.
  • Bring sauce to a boil and reduce heat to a low simmer, cover and let cook for 20 minutes
  • Optional: At the end of 20 minutes, if the sauce needs to reduce more, take the lid off, bring to a boil and allow to boil until sauce is desired thickness.
  • Serve the chicken and sauce over your favorite rice or grain.


Secret Recipe Club

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Secret Recipe Club Reveal – Chicken Potato Salad Mold?! No, its Causa Rellena…in a mold

Posted on March 25, 2013 by Renee {Eat.Live.Blog.}

Secret Recipe Club

For my second month in the SRC, I was given assigned the blog Oh! You Cook! to peruse.  As soon as I realized that Dena was a kosher cook, I had to bring Lara in on the fun to help me choose what recipe to make. We had a tough time choosing between Mock Chopped Liver, Passover Almond Cake with Lemon Honey, and all types of other yummy recipes that are just in time for the upcoming Passover holiday! Chicken Salad Mold 2

But there was no question when we found it, the winner was the Gold Potato and Chicken Salad Mold…if for no other reason than pure curiosity. The pictures were not showing up when we tried to view this recipe, so you can imagine the things that popped into my head! Think 1960′s floating jello mold made out of chicken… Chicken Salad Mold

But then I read further and saw that this dish is based on a traditional Peruvian dish called Causa Rellena. The traditional version looks more like arepas than a jello mold…but I didn’t let that stop me!Chicken Salad Mold 3

This recipe involves 3 “sub-recipes”. A chicken salad, a mashed potato salad and a tapanade. I have listed each recipe separately, then instructions on how to put it all together. Enjoy!

Causa Rellena

Chicken Salad Ingredients

  • 2 cups cook chicken breast, shredded (I boiled 1 ld of chicken breast and shredded)
  • 1/2 cup mayonnaise
  • 1/2 tsp yellow mustard
  • 1/2 tsp brown mustard
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp paprika

Chicken Salad Directions

  • Place all ingredients in a bowl
  • Mix well with a fork, breaking the chicken down further as you go
  • If using in Causa Rellena, set bowl aside. If eating on its own, refrigerate until cold.

Mashed Potato Salad Ingredients

  • 1.5 lb Yukon Gold Potatoes, peeled and chopped into 1 inch cubes (about 4 potatoes)
  • water
  • 1/2 tsp chili powder
  • 2 garlic cloves, crushed
  • 1 tsp olive oil
  • Juice of 1 large lime
  • Salt & pepper to taste

Mashed Potato Salad Directions

  • Place potatoes in a medium saucepan and cover with water
  • Place on medium-high heat and bring to a boil
  • Once boiling, continue to cook on a slow boil for 12 minutes until potatoes are cooked through
  • Drain potatoes and place in a mixing bowl
  • Add chili powder, crushed garlic, oil and lime
  • Mix, using a spoon, crushing the potatoes as you stir
  • Add salt and pepper to taste
  • If using in Causa Rellena, set bowl aside. If eating on its own, may be eating chilled or warm.

Tapanade Ingredients

  • 1/2 cup fresh parsley
  • 20 Stuffed Manzanilla Olives
  • 2 cloves garlic
  • 1 tsp olive oil

Tapanade Directions

  • Place all ingredients in a food processor or blender
  • Pulse 10 -20 times until parsley is blended into all ingredients

To make the Causa Rellena:

  • Potato salad and chicken salad should still be warm
  • Line the bowl you would like to use as your mold with plastic wrap. Make sure plastic wrap comes up over the sides of the bowl.
  • Place the potato salad into the bottom of the bowl
  • Smooth down potatoes so the top is smooth and even
  • Spread the tapanade over the potato layer
  • Smooth chicken salad onto the top of the bowl. Make sure to smooth this layer down
  • Cover dish with plastic wrap and place in the refrigerator
  • When dish is cold, remove plastic wrap from the top of the bowl
  • Place your serving dish, upside down, on top of the bowl
  • Flip bowl over so that mold is now on the serving dish. Pull on the plastic wrap a little if the mold doesn’t come right out.
  • Once mold is out of the bowl and on the serving dish, remove the rest of the plastic wrap
  • Traditioinal toppings you may want to sprinkle over the top are parsley, olives and hard boiled eggs.



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Healthy & Easy Chicken and Dumplings

Posted on March 19, 2013 by Renee {Eat.Live.Blog.}

The first day of spring is just around the corner, and the weather man is predicting a good dumping of snow tomorrow. Awesome. The longer days are helping to tend the winter doldrums, and I might as well take advantage of this ridiculous continuing cold to cook some good old fashioned comfort food that is still good for you.Chicken Dumplings

This is a great way to use up some left-over chicken. And Dispite the long list of ingredients, it is surprisingly easy! The only tip you really need is to make sure you cut all the veggies the same general size. Other than that, jus follow along and you will have this belly warming meal ready in about 30 minutes!Chicken Dumplings 2

Chicken & Dumplings Recipe

Ingredients

  • 1 lb cooked boneless, skinless chicken breast (I boiled chicken breast. You can use left overs, rotisserie, etc)
  • 3 Tbsp butter or butter substitute ( I used Brummel & Brown)
  • 1 large russet potato (peeled, chopped into 1/4 inch cubes)
  • 2 stocks of celery (chopped)
  • 2 carrots (peeled and chopped)
  • 2 garlic cloves (chopped)
  • 1/2 small vidalia onion (chopped)
  • 3 dashes of worcestershire sauce
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1/4 tsp Thyme
  • 1/3 cup flour
  • 4 cups chicken broth
  • 1 cup water
  • 1 cup brocolli flowerettes
  • 1 cup Bisquick
  • 1/4 cup milk
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika

Directions

  • Place a large stock pot on medium-high heat. Add butter to the pot.
  • When butter melts, add the potato, celery, carrots, garlic and onion.
  • Add worcestershire sauce, pepper, salt and Thyme.
  • Continue cooking until carrots begin to become tender, about 5 minutes.
  • Add flour and stir well for 30 seconds.
  • Add 1 cup of the broth and stir well to get brown bits off the bottom of the pot.
  • Add remaining broth and water and stir well.
  • Bring mixture to a boil, reduce heat to a low simmer
  • Add chicken and broccoli to the pot
  • Meanwhile, in a seperate bowl, mix together the Bisquick, milk, pepper, garlic and paprika. Stir until combined.
  • Using a teaspoon, drop the Bisquick mixture into the soup, one spoon at a time.
  • Continue to simmer for 5 minutes.
  • Stir and simmer for 10 more minutes.
  • Enjoy!

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Blackened Chicken Sandwich with Cajun Mayo

Posted on February 17, 2013 by Renee {Eat.Live.Blog.}

Usually when I create a new meal, it is because I am craving something…usually a food memory type craving. This meal is no different. With all the snow we have been getting lately, my brain heads to my homeland of Tampa Bay, FL. I have been listening to Jimmy Buffett for my cool-down at the gym. And I have been dreaming of eating some delicious seafood while watching the sunset over the water.

Blackened Chicken 3

I know what your thinking…what does seafood have to do with Blackened Chicken? Well, when I think of seafood, I think of the Cajun Grouper Sandwich with a side of Bohemian Sauce from Frenchy’s Rockaway Grill on Clearwater Beach…the best place in Tampa Bay to watch the sunset. And since I don’t like to cook seafood (call it a phobia), I decided to recreate this iconic sandwich with chicken. See, a perfectly logical train of thought on how this recipe was created.

Blackened Chicken 4

The most difficult part of this was to try to recreate the Bohemian Sauce. I haven’t been to Frenchy’s in probably over 2 years, so while the memory is fond, it is starting to get faint. So while I am not sure if this matches up to the original, it is certainly delicious and came out exactly as I had pictured it. The great part about this recipe…I now have a whole jar of the Blackened Seasoning. I have a feeling I will be putting this stuff on pretty much everything!

Blackened Chicken 2

Blackened Seasoning Recipe

Ingredients

  • 1.5 tbsppaprika
  • 2 tsp salt
  • 1.5 tsp garlic powder
  • 2 tsp onion powder
  • 1/2 tsp ground cayenne pepper
  • 2 tsp black pepper
  • 1/2 tsp french thyme
  • 1/2 tsp oregano

Directions

  • Place all ingredients in a container with a lid
  • Mix thoroughly
  • Store in air-tight container

Cajun Mayo Recipe

Ingredients

Directions

  • Place first 4 ingredients in a bowl
  • Mix well
  • Add Blackened Seasoning to taste (I used about 1/4 tsp)
  • Stir well
  • Refrigerate at least 20 minutes before serving

Blackened Chicken Sandwich Recipe

Ingredients

  • 2 Boneless, skinless chicken breast halves (pounded to desired thickness)
  • 4 Tbsp Blackened Seasoning (adjust to taste)
  • 1 Tbsp butter or butter substitute (Divided into 8 pieces. I use Brommel & Brown)
  • 4 Crusty bread rolls
  • 1 batch of Cajun Mayo

Directions

  • Rinse and pat chicken breast dry
  • Cut each chicken piece in half, so the length of each chicken is halved
  • Spray grill pan with non-stick spray and heat over medium-high heat
  • Sprinkle each chicken piece liberally with Blackened Seasoning (all surface area of chicken should have a light coating of seasoning)
  • Pat seasoning into chicken
  • When pan is hot enough that chicken sizzles when it touches the pan, place all chicken into the pan
  • Let chicken cook on this side for 5 minutes without moving
  • Flip chicken
  • Add one pat of butter to each chicken piece, spreading the butter around
  • Cook for 5 minutes
  • Flip chicken again
  • Add the remaining pats of butter to the top of each chicken piece, spreading the butter around
  • Cook for 5 minutes
  • Flip chicken again
  • Continue to cook until chicken is cooked through
  • Place cooked chicken on toasted rolls and drizzle with Cajun mayo.
  • Add desired toppings (the mayo and dill pickles were perfect!)

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Super Bowl Stove Top Wings

Posted on February 1, 2013 by Renee {Eat.Live.Blog.}

I love making wings. Even if it is just for the fact I know what is going into them. First came my good ‘ole, finger licking, traditional wing recipe. Then I ventured into Asian Inspired Wings. And out of necessity this week, I bring you stove top wings. The oven was off limits, and it was WAY to cold to grill, so I had to come up with a way to do without, and still have my game time favorite food.Super bowl chicken wings cooked on the stove

When I was a kid, my parents had pretty big get-togethers on a very frequent basis. Since we lived in Florida, and had a smaller house, these events normally took place in the backyard around the grill, and my dad was FAMOUS for his wings. Unfortunately I don’t have his exact recipe (and last time I asked him he didn’t remember), but what I did remember was the secret was to boil the wings in a delicious base to cook them before throwing them on the grill as a way to crisp them up.

Stove Wings 3

Armed with these memories, I set off to duplicate my dad’s wings…sans grill. It started out as mimicry, but took a left turn after the wings were boiled and I needed to figure out what to do with them then. I am happy to report that the result was a tender, juicy yet crispy, flavorful wing that will become my #1 wing recipe…for now….

Stove Wings

Stove Top Wings

Ingredients

  1. 2 lbs raw chicken wings
  2. 4 cups chicken broth
  3. 1/2 cup barbecue sauce
  4. 1/4 cup hot sauce (optional)
  5. 4 dashes of Worcestershire sauce
  6. 1 dried pasilla pepper
  7. 2 tablespoons of all-purpose flour
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon pepper
  10. 1/4 teaspoon paprika
  11. 1/2 teaspoon garlic powder
  12. 1/4 teaspoon mesquite seasoning (optional)
  13. 4 tablespoons vegetable oil (more if needed)

Directions

  • In a large stock pot, over medium-high heat, add ingredients 1-6.
  • Bring pot to a low boil, allow to boil for 10 minutes or until chicken is cooked through.
  • Meanwhile, in a separate bowl, mix together ingredients 7-12.
  • Once chicken is cooked, pour oil into a heavy pan and heat over medium-high.
  • In batches that will fit in your pan, remove chicken from the liquid and sprinkle the flour mixture on each side of each wing.
  • When oil is hot enough that it sizzles when a wing hits it, add your first batch of wings.
  • Allow to cook for about 1 minute, or until the side down browns nicely.
  • Flip and cook for another minute or until nicely brown.
  • Remove wing to a paper towel lined plate.
  • Repeat for remaining batches of wings.
  • Serve as is, or with your favorite dipping sauce.

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Fall Cooking – Maple Apple Mustard Chicken w/ Maple Sea Salt Polenta Fries

Posted on November 9, 2012 by Renee {Eat.Live.Blog.}

Who doesn’t love New England Fall cooking? Apples, cranberries, cloves…and MAPLE SYRUP! This time of year everything has maple syrup in it…and that is not a bad thing!

So, when I received a sample of Vermont Creamery’s Sea Salt & Maple Cultured Butter, I could not have been more excited! (I also received a sample of the Vanilla Crème Fraîche which I made a ridiculous ganache with, but that is a story for another time.) The first step in figuring out what to make with the butter was to not eat it out of the package, which may have been the hardest part of the dinner! This stuff is good. Besides being a ridiculous high quality, creamy, delicious butter it has sea salt…and maple syrup!

For some reason, I had it in my head I was going to make polenta. I have never made polenta, and I am not even sure I had eaten it before today, but by gosh I was going to make it…with maple syrup! I was also determined to take it one step further and make them into polenta fries…because to be honest, the thought of the texture of polenta does not appeal to me all that much. I also found this recipe on Pinterest, which spurred the idea for the chicken with the addition of , you guessed it…maple syrup! This is definitely a dinner I will repeat. The chicken was juicy and flavorful, and the polenta fries with crispy and salty sweet.

Are you following me on Pinterest yet? What is your favorite Fall ingredient?

Maple Apple Mustard Chicken Recipe

Ingredients

  • 2 bone-in, skin on, split chicken breasts
  • Salt
  • 1 medium sweet apple (skin & seeds removed, chopped)
  • 1/4 cup maple syrup
  • 1/4 cup brown mustard
  • 1/4 cup sweet white wine (I used a Reisling)

Directions

  • Rinse and dry chicken and place in your baking dish
  • Sprinkle with desired amount of salt
  • Put your apple, mustard, maple syrup and wine in a food processor or blender and blend until almost smooth
  • Pour mustard mixture over the chicken
  • Put the chicken in the fridge to marinate for at least an hour (or overnight)
  • Remove chicken from the fridge 30 minutes before cooking to bring the chicken to room temperature
  • Preheat oven to 375 degrees
  • Place chicken in the oven and cook until chicken is cooked through, about 1 hour
  • Remove chicken from oven and allow to sit for 10 minutes before serving

Maple Sea Salt Polenta Fries

Ingredients

  • 1 cup milk (any type except skim)
  • 2 cups chicken broth
  • 2 Tbsp Vermont Butter and Cheese Company Maple & Sea Salt Butter
  • 1 3/4 cup Polenta or Corn Meal
  • 2 Tbsp Maple Syrup (divided)
  • Sea Salt to taste

Directions

  • Put milk, broth and butter in a heavy sauce pan over medium heat
  • Bring to a boil, stirring frequently
  • When liquid begins to boil, add polenta or corn meal and reduce heat to medium-low
  • Continuously stir until polenta separates from the side of the pan
  • Stir in 1 Tbsp maple syrup
  • Spread polenta out on a baking sheet
  • Drizzle the remaining 1 Tbsp maple syrup over the polenta
  • Sprinkle the polenta with the desired amount of salt
  • Place polenta in the fridge until cool
  • Remove polenta from fridge and cut into fry shaped sticks
  • Preheat oven to 375 degrees
  • Spray fries with cooking spray, or brush with olive oil on both sides
  • Bake for an hour, or until polenta begins to brown
  • Plate and serve with your favorite dipping sauce

Disclaimer: I received samples of Vermont Creamery products to review. As always, all opinions are my own. Click here to for a list of locations that sell these delicious dairy products.

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Slowcooker Thanksgiving Dinner: Its not just for Thanksgiving anymore!

Posted on February 7, 2012 by Renee {Eat.Live.Blog.}

I subscribe to the school that asks the question, why? Why do we only indulge in one of the best meals available once per year. It makes no sense friends. None at all.

Well I am here to tell you we don’t have to stand for this any longer! Stuffing, cranberries, poultry….we can have them any night of the week! And thanks to this recipe, you can have them in your crockpot with pretty much no fuss at all!

I found the base of this recipe on Allrecipes.com, which I love. The reviews weren’t great, but I saw potential in this recipe….and I was really craving stuffing. So, to work I went!

I will remind you that I have an amazing, crockpot thanks to West Bend, which I am sure played a part in this recipe coming out perfectly. I will also warn you to NOT over cook this meal, it will stick to your crockpot and possibly destroy it. However, if you cook this recipe on low for 4 hours only, what you will get is a delicious, comforting, fabulous dinner! Something in this recipe causes the chicken to be extra flavorful and moist, and honestly, addicting!

What is your favorite holiday recipe to pull out any time of the year?

Slowcooker Thanksgiving Dinner

Ingredients

  • 2 split, bone-in chicken breasts
  • 1/2 tsp Goya Adobo or poultry seasoning
  • 1/4 tsp thyme
  • 10 oz cubed stuffing (I used Pepperidge Farm Country Style stuffing – note: NOT the whole bag)
  • 14 oz of whole cranberry sauce (canned or fresh)
  • 14 oz Cream of Chicken soup (I used the 98% fat free)
  • 1/2 cup diced celery
  • 1/2 cup diced vidalia onions
  • 1 cup water

Directions:

  • Place the chicken breast, skin side up, in the bottom of your slowcooker
  • Sprinkle the chicken with poultry seasoning and thyme
  • In a large bowl, combine stuffing, soup, cranberry sauce, onions and celery
  • Mix together well
  • Pour stuffing mixture over the chicken, making sure it is evenly covered
  • Pour water over the top
  • Cover and cook in your slowcooker, on low for 4 hours
  • You may turn the cooker to warm after that to keep it warm
  • Enjoy!


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A Dinner to Impress: Kind-of Chicken Saltimbocca w/ Spicy Fries

Posted on September 30, 2011 by Renee {Eat.Live.Blog.}

If you follow me on Facebook or Twitter, there is a chance you heard me bragging about this dinner the other night. I believe what I said was “the dinner I made tonight was insane! I still have the flavors dancing on my tongue.” Now, that may seem a little dramatic, but wait until you make this dinner, you’ll get it…

I put out an SOS to Twitter for dinner ideas involving chicken cutlets, and Lena mentioned she was making America’s Test Kitchen’s Chicken Saltimbocca that evening. That was all the inspiration I needed! My recipe formed in my head as I mentally took inventory of what I had in my kitchen. Unfortunately that inventory did not include sage or prosciutto, which is how we ended up with “Kind-of Chicken Saltimbocca”.

For some reason my mind would not let go of serving my dinner with spicy fries, even though I was confused about the combination, and not sure it would work. Maybe it is just because I have habaneros on the brain. But boy did it ever work! This is a dinner I will be remembering for a long, long time, you know, the kind that makes you sad when it is gone…

Kind-of Chicken Saltimbocca

Click here for printable recipe

Ingredients:

  • 5 or 6 chicken cutlets
  • Paprika
  • Adobo Seasoning (or seasoning salt if you don’t have Adobo)
  • Pepper
  • 4 oz Cream Cheese (I used reduced fat)
  • 10 oz frozen spinach (thawed and squeezed of excess juice)
  • 1 large garlic clove (peeled)
  • 2 Tbsp Olive Oil
  • Juice of 1 lemon
  • 14oz Chicken Broth
  • You will also need toothpicks (woods, not plastic)

Directions:

  • In a food processor or blender, combine spinach, cream cheese and garlic clove
  • Pulse until well mixed
  • Sprinkle both sides of each chicken cutlet with paprika, Adobo and pepper (use your judgement in how much seasoning you like)
  • Take 1 heaping tablespoon of spinach mixture and place it at the beginning of one long end of a cutlet.
  • Roll the cutlet over the spinach until you get to the other end of the cutlet
  • Secure this end with a toothpick
  • Close both sides of the chicken roll-up using a toothpick for each side
  • Heat olive oil in a large frying pan with high sides
  • When oil is hot, add chicken rolls
  • Brown chicken rolls on each side, about 3 – 5 minutes
  • Add chicken broth and lemon juice to the pan
  • Use a wooden spoon to stir up any of the brown bits from the bottom of the pan
  • Bring to a boil
  • Cover and allow to boil slowly for 20 minutes
  • Remove chicken from pan. Place on a plate and cover with foil
  • With lid removed, allow sauce to boil rapidly for about 5 -10 minutes or until it has reduced to half (make sure to keep an eye on it and stir frequently)
  • Remove the toothpicks from your chicken rolls
  • Plate chicken with sauce drizzled over the top, and extra sauce on the side

Spicy Fries

Ingredients:

  • 2 large Idaho Potatoes (washed well)
  • 1 tbsp olive oil
  • 1 habanero (washed, seeds removed, sliced)
  • 1 garlic clove (peeled and diced)
  • 1/2 tsp Adobo Seasoning (or seasoning salt)
  • 1/2 tsp Pepper
  • 1/2 tsp Paprika

Directions:

  • Pre-heat oven to 375 degrees
  • Cut potatoes into shoe-string sized fries
  • Rinse potatoes well
  • Place cut potatoes, habaneros and garlic in a bowl or a large ziplock bag
  • Drizzle olive oil over potatoes
  • In a bowl, mix together the seasonings
  • Sprinkle seasoning mixture over the potatoes
  • Mix everything very well (or shake if using a bag)
  • Place potatoes in a 2 quart casserole pan
  • Bake for 15 minutes, stir and repeat until potatoes are desired “doneness”
  • Cooking time will depend on the cut of your potato and the dish you use, but should take about 40 minutes
  • I give mine a 5 minute broil at the end to make them crispier. If you do this, make sure to keep an eye on them because they will burn fast!

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The Best Chicken Kabobs for My Money…In 500 Words or Less

Posted on March 13, 2011 by Renee {Eat.Live.Blog.}

Boston Food Bloggers issued us a “homework” assignment in their last newsletter. The assignment challenged us to write a restaurant review in 500 words or less….with no pictures! If you have seen what food bloggers look like when they go out to eat, you know that asking us to put away our cameras is a pretty ballsy request. So, last Wednesday night after a late night in class, I decided to pick up dinner from my favorite local hole, Demo’s. I wanted something cheap, healthy, and scintillating to my taste buds (we aren’t allowed to use words like “tasty”, “delicious” or “yummy” for this “assignment”. They did not say we couldn’t use “parentheses” however). Now healthy, cheap and scintillating are not words that can generally be lumped together in fast food. But lucky, Demo’s is not a restaurant that is fond of being just a generalization.

Demo’s is, for all intents and purposes, a hole in the wall on the main strip of Mt Auburn Street in Watertown, MA. You walk in and instantly know that they have not redecorated the place since they initially opened gosh-knows-when. The blue diner booths and the linoleum floors do NOT give you the illusion that you are in for a five star meal, neither is the fact that you order at the counter. The locals sitting with their families, co-workers, or by themselves, DO tell you that this is a reliable restaurant with straight-forward, reliable fare.

So what about the food you ask? Well, as you can guess from the name, Demo’s is Greek in ethnicity. The menu is small and true to the most basic of Greek offerings. The kabobs are why the locals are really here. Available in either chicken, beef or lamb, the kabobs are delicately marinated to bring out their natural flavors, not mask them, and are fire grilled with onions and peppers. For just about $6 you can get the “Kabob Sandwich”, a meal consisting of one kabob, traditional greek salad, and pita bread. Dig in that wallet, and for a whopping $12 you can get a kabob dinner (2 kabobs, rice, greek salad and pita).

While the kabobs are healthy and pure, the greek salad is why I keep coming back. You know about my greek salad bias. Well, Demo’s is one of the only Greek joints in the Boston area that gets it right. A plate of nothing but iceberg lettuce, tomato, onion, feta and REAL greek dressing (aka: white vinegar, oil and a few seasonings). That is it. Nothing froo, froo, nothing creamy. Just real greek goodness.

If I hadn’t ended up in Watertown, I may have never found Demo’s. That would have been sad because it would mean I only would get GOOD greek food when I went home to Florida. Thank goodness for the small things in life…thank goodness for Demo’s!

And that, my friends, is my review in 500 words or less, and with no pictures! How’d I do?

Demo’s is located at 64 Mount Auburn Street, Watertown, MA 02472 617-924-9660

Demos on Urbanspoon
See my favorite dishes at this restaurant on Tasted Menu

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What?! An Easy Dinner Recipe?!

Posted on February 7, 2011 by Renee {Eat.Live.Blog.}

Because every day you don’t feel like producing a five-star dining affair, today I am bringing you an easy, delicious and healthy dinner! You’re welcome.

Before I get to the super simple recipe, let me tell you a story about why I love cracker crumbs (which is what you will be using for breading). When I was a baby and toddler, every time I would start to throw a tantrum, I would be given one of those little 2 packs of saltine crackers. I would mush them (in the packet) between my teeth and play with them for hours. There is something incredibly soothing about it. So, when I first decided to use cracker crumbs in a recipe, that soothing feeling came flooding back, and now I will never use regular bread crumbs again.PS- There is also a song they sang to shut me up with the crackers, but I will spare you that!

One more thing before the recipe. My favorite condiment. I LOVE hot sauce. Love, love, love, love. I have made my own, I eat it on everything, and I will try every and any type I can get my hands on. But my very favorite hot sauce? Sylvia’s Kickin’ Hot Hot Sauce. For $1 a bottle, I could live off this stuff. The flavor is so good, and the heat is just enough to be spicy but not override the flavor. I highly recommend you pick a bottle up. Today. But not before you read this recipe…

Have you entered to win a month’s supply of Popchips yet?

Baked BBQ Chicken Fingers

Ingredients

  • 1.5 lb raw chicken tenders
  • 1/3 bottle buffalo wing sauce (i.e. Frank’s Red Hot or Texas Pete’s)
  • 1/3 bottle BBQ Sauce
  • 1 sleeve fat-free saltine crackers (crushed into bread crumb size bits)
  • Pepper
  • Habanero Powder (optional)

Directions

  • Place raw chicken in a plastic container with a tight sealing lid
  • Pour buffalo & bbq sauce over the top of chicken
  • Place lid tightly on container and shake well
  • Allow to marinade for a minimum of 30 minutes or over night
  • Preheat oven to 400 degrees
  • Cover a cookie sheet with parchment paper, or tin foil with a layer of cooking spray
  • Mix the cracker crumbs with the desired amount of pepper and Habanero powder
  • Place the cracker crumbs on a flat plate
  • Take marinated chicken, one at a time, and dredge through the cracker crumbs to coat
  • Place chicken on the prepared cookie sheet and bake in the oven for 25 minutes or until cooked through. Do not flip during cooking.
  • Remove from the oven, plate, and enjoy with your favorite dipping sauce (I opt for Sylvia’s Hot Sauce)

Quick Green Beans

Ingredients

  • 1 can green beans (drained)
  • 1/4 Vidalia onion (chopped)
  • 1 large garlic clove (chopped)
  • 1 tbs olive oil

Directions

  • Heat olive oil & garlic in a medium sauce pan over medium-high heat
  • When the oil starts to sizzle, add the onion
  • Continue to cook until onion starts to get brown
  • Add green beans to pan, stir, and cook on medium-high for 3 minutes
  • Reduce heat to low, cover, and let simmer for at least 10 minutes, or until your main meal is ready

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